Archive for February, 2011

Easy Sunday Sirloin, Bourbon Carrots, Green Beans & Exciting NEWS!


Happy February 28th!

I’ve been compiling this post all day  in my head. Because I’m so excited about this recipe as well as the good news I have about Friday’s post!

But first things first recipe experiment – I mean invention on the family…

I had an awesome weekend – I got to visit my family in Throckmorton. While I was there, I decided to treat my extended family to a Sunday dinner. Since I’ve lived the last 10 years away from Sunday’s with all the Brown family,  I wanted to take the need-to-cook feeling away from my Grandmom as well as try out a new idea I’ve had ‘simmering’ in my mind.

I know that comment sounds completely loony, but this summer I heard about cooking a sirloin in the oven. I had never contemplated ever cooking a steak in such a manner. However, a whole semester of consideration every time I walked by the grocery store meat-case I finally decided why not give it a try.

I know – I probably should’ve not experimented on my family on a Sunday morning. I realized that at nine as I was rushing around a kitchen I hardly ever cook in, in my pj’s and still needing to take a shower and get to church on time. I knew I needed to cook it while we were at church, but didn’t know what temp, or how long I should. So I called my expert beef chef, aka Dad and told him my idea and what he thought.

I knew with a sirloin, I wasn’t going to ruin the cut of meat – so I just went for it. And y’all if I do say so myself – it turned out well! I think I’ll keep experimenting with different seasonings; however I will most definitely cook a sirloin like this again.

Since it was such a hectic morning, I only have the end-result picture and didn’t have time to mess with taking step-by-step pictures. I’m sorry, I apologize! I’m also mad because I didn’t think to take a picture of all the family gathered around the dinner table! So DUMB of me!!! I was just soaking up the time and conversation with all of them I was not thinking logically!

For Easy Sunday Sirloin, Bourbon Carrots and Green Beans

You’ll Need:

3 large sirloins (7 lbs)
Beef Mesquite Rub
1 ½ cans Chicken Broth*
Salt
Large roasting pan

*I know, chicken broth on beef. I wish I could use canned beef broth, but they add so many weird seasonings to all the canned beef broth that it affects the end flavor of my recipes. So I have to use chicken broth because it doesn’t compete with whatever other seasonings I’m using.

Coat heavily with mesquite rub both sides of the sirloins. You can either sprinkle heavily, or rub with your fingers. (I have done both ways.)



In the large roasting pan lay sirloins on one side. Brown each side for 2-4 minutes a side and turn. Poor chicken broth and sprinkle with more mesquite rub. Place in 300 degree oven for 2 hours in uncovered roasting pan, or until tender.

When tender – take steaks out, and cover to keep warm. In large saucepan poor hot broth and whisk in 1 tablespoon at a time of white flour. Allow to simmer, and add as much flour as you like until you reach desired gravy consistency. (HINT: allow to simmer atleast a minute or two between adding flour, because the gravy doesn’t thicken instantly.)

Allow each person to ladle as much gravy as they like onto the sirloin.

Bourbon Carrots

I found this recipe in one of Grandmom’s cookbooks of a great Buffalo Gap, Texas cowboy cook, Tom Perini. I cannot take the credit for inventing this recipe, but I so, so wish I had! I’ve done carrots similar to this – but lacking that distinct added goodness bourbon can bring.

2 lbs. baby carrots, boiled until tender and drained
¼ c. brown sugar
¼ c. melted butter
2-4 T. bourbon

Boil carrots before going to church. Drain and add the remaining ingredients. Turn of the heat – when you get back from church warm them back up and serve! Super easy! My ‘kinda cookin’! (you can leave out the bourbon if you so desire, however I say live a lil’ and give it a try!)

Green Beans

I know I’ve posted this recipe before. It’s my fall back to, under pressure way to cook canned green beans. The trick to making canned green beans taste great… is draining! If you don’t you get that metallic-like, salty taste, that I just frankly don’t like.

3 c. green beans drained
4 T. butter
½ tsp. garlic powder
salt and pepper to taste

Warm until butter is melted and green beans are heated through. Serve hot.

Serve with a fun spring salad with vinaigrette and warm rolls for a scrumptious lunch with the family!

Total Cost:

Sirloin = $3.15/lb = $22.19
Seasonings = $1.00
Broth = $2.65
Bourbon Carrots = $5.47
Green Beans = $2.50

Total = $33.81/13 = $2.60 a plate

Now to the good news!! It is with great pleasure, excitement, joy, smiles… okay I think you get the picture – I announce that my sisters Lydia Ann 14, and Amanda Grace 12 are going to start guest posting on Friday’s!

I don’t know if they are as excited as I am. However, the morning I asked if they’d be interested. They cooked a  meatloaf recipe which in the words of my mom

“We couldn’t get enough of…” and it will be coming your way Friday.

So be sure to check back in – because y’all there’s gonna be two Brown girl  recipes this week. Lydia and Amanda are working on their post and personal introductions,  and I cannot wait for y’all to get to know my sweet sisters.

They are two of the handiest cowgirls I know! They are beautiful young ladies striving to serve the Lord. They are as talented inside the kitchen as they are horseback checking cattle. I’m hoping you enjoy teenage girl’s perspective of cooking for my on-the-go family and ranch cowboys. Let me know what you think, I love hearing from you!

Have an awesome week y’all, and as always God bless you,

Amy

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First Anniversary, in Pursuit of My Passion


Wow, a year can go by faster than a girl would really like to believe, 365 days ago I cooked a steak with my friend Anna in her lil’ apartment in Stillwater. We were two girls missing ranch life, and good food. We’d had both attended the National Cattlemen’s Beef Association meeting two weeks before and heard how consumers were wanting fast  money-saving meals.

One of the speakers mentioned that beef is hard for consumers to view as economical. They usually view it as a high-end product only. I remember Anna and I were visiting about what he said, and I have to confess to y’all – our blood pressure was on the rise. We had both feasted on an awesome steak meal for $3.69 a serving and just really felt like proving the world wrong!

While we were ardently discussing this misconception, I suddenly remembered my Mimi and the idea she had planted years before in a steakhouse in Midland, Texas.

“Amy, I see you in life creating something that promotes beef. Sharing how healthy and good-tasting it is…”

We contemplated ideas of ways to get the point across that even as college students – we were still getting to eat a Sunday steak! We talked about a website, and through our joint discussion the name and site BeefonaBudget.com was born.

It was a rainy day, and instead of working on homework– we started this. We really had no idea what would transpire. The next day, I sent out an email to my address book with the following:

February 22, 2010
Hello Everyone!

I am emailing all my friends and family about a new website that my friend Anna-Lisa and have founded. The inspiration for the site came from a desire to contribute to the beef industry by encouraging the consumption, and nutritional benefits of beef, and to share recipes ideas and quick shortcuts for people who want great food FAST, EASY and AFFORDABLE.

You have a personal invitation from me to stop by BeefonaBudget.com and check out a new marketing tool to increase beef consumption, dispel the myths about the product as well as showcase the ability to stretch your dollar in this economy, while still eating high class!

Please come by often, the site will be ever updating and expanding. Leave comments of what you would like to know more about, and tips you can share with our readers in your day to day life of eating the tastiest protein source in the meat case!

Have a great day and God Bless,

Amy

In the span of 8 days – we’d had 1,977 visits. Talk about making two ranch girl’s eyes bulge! There was a lot of swallowing, sweaty hands, and “Oh my Lord! What have we done!…”

I truly had no idea, that something I could do – could bring that kind of response. I was humbled, amazed and honored that a passion of mine could evoke a reaction from hundreds of other people. In the ensuing days, weeks and months I have learned the power of pursuing my passion. Today marks the 365th day of an idea, a dream, a passion, a website: BeefonaBudget.com.  The current number of times this website has been visited in year is: 20,142.

The BeefonaBudget.com has been featured in different publications and different websites around the country. I got to give two cooking demo’s during the Oklahoma Beef Cook-off and know many more possibilities can transpire – if I continue to pursue my dreams. I’ll never be a Paula Deen, Rachel Ray or even Ree Drummond. All I can be is myself.

This year’s anniversary is kind of bitter-sweet.  A year ago, I could pick up the phone and call my PawPaw and tell him the latest ‘website news’. I know many of y’all read my tribute to him in August. He and Mimi were very proud that I had finally decided to try something to promote beef.

I have to say this last year had not been easy. I have had to grow and mature more in 2010 than I have ever had to before. I must admit, this New Year’s Eve was the first time I was excited to ‘ring in a new year’. I was ready to be finished with 2010.

Nevertheless I know the trials and struggles I faced in 2010 are helping to mold me into the person God created me to be.

I still living in Oklahoma, and will graduate in May with a Bachelor of Science degree in Agricultural Communications. The next day I’ll pack my bags and move back to where my heart lives; the family ranch in the Texas Panhandle.

The heritage of my grandfather, T.L. Giffin II is living on, through the next generation. On January 1st 2011 my parents took possession of the T2 Griffin Ranch outside of Channing, Texas. With the expansion of our ranching operation, my parents offered my brother RA and I full-time jobs. RA is managing the Channing ranch, and upon completion of my education I will take over the day-to-day work in the ranch office.  And in the great words of John Wayne on The Cowboys “And that gentlemen is when school will really begin…”

I am excited for the new challenges and the gained rewards. I am living a dream. Due to the hard work and dedication of my family, I have the ability to follow in the footsteps of my ancestors and move back to ranch country.

I of all people know it will not be easy, but there is no other place I would rather be. No other job I’d rather have, and no other life I’d rather lead.

I want to continue BeefonaBudget.com for many years to come. Because raising a quality beef to feed the world is now not just paying the bills for my family, but will soon be the source of my paycheck as well.

Thank you for supporting our passion for beef – I truly appreciate it!

May God bless you all, each and every one. Always look for the silver-lining; and never ever stop dreaming, because you never know where your passion will take you.

~ Amy

Krautalicious


Happy Valentines Day! I got to eat with dear friends Trent and Casey on this holiday that you either love or hate. I never knew so many people who disliked it so much until this year. Facebook was full of complaints – I guess I’ve always loved chocolate, the colors red and pink and getting to send cards that I’ve never thought about hating it. Nevertheless, I hope you had a superb Monday – I did! 😉


Krautalicious

Dear sweet Casey jokingly replied with the name after I showed a picture of this family staple. We just called it sausage and sauerkraut – but I deemed on Valentines Day – this was the perfect name-lift! Hope you enjoy – this is a comfort food for me. I use to make it for my brother Griffin, and I miss  having him around. He is currently at New Mexico Military Institute in Roswell, NM – over 500 + miles away.

It’s super easy – and even if you’re not a big fan of sauerkraut. Everyone I’ve ever served it too has enjoyed this.

You’ll need:

1 pkg. beef sausage, sliced
1 lg. onion, coarsely chopped
1 lg. can sauerkraut, drained
2 c. beef broth
salt/pepper/garlic powder

In a large skillet, caramelize onions in a small amount oil. Add sausage slightly brown, add in rest of ingredients and allow to simmer for 15-20 minutes. Serve hot with veggies and butter garlic hotdog buns for a krautalicious and easy meal!

Have an awesome week!

Happy Valentines,

Amy


Cost:
1 pkg. = $3.00
onion = $o.70
sauerkraut = $1.17
beef broth = $1.67
Total = $ 6.54
/8 = $0.82 a serving

Jalapeño Steak Poppers


Good afternoon from the winter wonderland of Oklahoma! Snow and ice have been the topics of conversation of everyone I know! Last week proved to be short – I only went to class on Monday and Friday. I had cabin fever by the 3rd straight day indoors. You know you have way to much time on your hands when you watch Lonesome Dove and John Wayne all in one day! 🙂 If I was at home, I’d be out breaking ice or keeping food and hot chocolate ready. But here, you just stay inside and stare at each other!

Nonetheless, I think I’ll get to do it again this week. Starting tomorrow we are projected to have up to 10 inches of snow again. I’m just thankful I have such great friends to spend time with on these snowy days. And for some reason, when you have nothing to do, you’re hungry all the time. That’s when food like Jalapeño Steak Poppers are fantastic! This recipe was created on a whim, and I must say I enjoyed every single bit, and I’m pretty sure you will too. 🙂

Jalapeño Steak Poppers:
1 can flaky biscuits
1/4 pkg. cream cheese, cut into 2 in square pieces
1/8 pkg. Velveeta, cut into 2 in square pieces
3 c. sliced grilled steak and caramelized onions
Mozzetta Tamed Jalapeño’s slices

Grease a large baking sheet. Open biscuits and allow a few minutes for the biscuits to loose their chill. Carefully peel each biscuit in half.

 

On the bottom half of each biscuit layer a couple spoon fulls of steak, both cheeses and a few slices of Jalapeño’s.

 

Take the top half of each biscuit and seal around the entire biscuit. So as little cheese as possible leaks out during cooking.

Bake in a 400 degree oven for 15-20 minutes until biscuits are golden brown.

 

Serve with sliced Jalapeño’s for a fun warm meal! It’s great to make leftovers and warm the next day for lunch that you can brown-bag or eat at home. Try it out, add different ingredients for a new twist, but most of all enjoy!!!

 

Hope everyone stays warm and that everyone’s cattle weather this new storm okay!

Talk to you next week,

Amy

 

Cost:

1 can biscuits = $1.18
cream cheese = $0.45
Velveeta = $0.38
grilled steak = $2.00
total = $4.01/6 = $0.66 a biscuit

 

Super Bowl Beef Mexican Layer Dip


Tomorrow is the Super  Bowl, so I thought a Super Bowl style recipe was in order and who better to provide that kind of recipe than a boy right! Ryan came up with this recipe and swears that it is delicious so I am passing it along to you.  It’s fairly simple and boy bullet proof so here you go!

Layer the following ingredients in a 13 X 9 pan in this order.

2 cans refried beans
1lb ground beef browned w/ taco seasoning
1/2 cup mayo & 1/2 cup sour cream mixed
2 avacados peeled, pitted, and chopped w/ 2tbsp lemon juice
1/2 cup picante sauce
1 cup shredded cheddar
1 cup shredded monterrey jack
4 green onions chopped
1 can sliced black olives

Cover and bake at 350 for 30 minutes.  Serve w/ tortilla chips.

Enjoy your Super Bowl! GO PACKERS!

~ Anna-Lisa