Posts from the ‘recipe’ Category

Texas Cattle Raisers Convention

Good afternoon from San Antonio, Texas and the 2011 Texas and Southwestern Cattle Raisers Convention.

It truly is a honor and a privilege to be in the same place with hundreds of cattlemen who represents 2 + million Texas beef that are feeding a hungry world.

These men and woman invest their life to producing highest quality protein in the meat case. When others go home at the end of work at 5 o’clock, have work-free weekends and enjoy vacations and snow days. These men and woman stay active in their never ending quest of being the first true environmentalist, caretakers of animals and the backbone of the world keeping millions of people the ability to walk into a grocery store and have the opportunity to have stocked shelves.

Today, Texas Beef Council President Richard Wortham’s presentation on beef promotion at the TSCRA directors meeting is highlighting this site and Anna-Lisa and I’s desire to encourage beef consumption.

I have to say it is very humbling. I am truly just following my passions – doing nothing special, other than telling my story.

I encourage all of you to do the same. To follow your passion and tell your personal story. We all have a special story, because we are all unique, one-of-a-kind individuals with our own way of life and personal experiences.

I apologize that this week has been recipe-free. This week truly, y’all, has been so very hectic! But I promise we’ll get back in the swing soon and get you some beef ideas to try soon!

If you’d like to know more about TSCRA, please visit:

And the convention link:

Have a blessed weekend! Talk to you next week, (and in the mean time I’m soaking up being in a Yellow Rose city and staying at the historic Menger Hotel across the street from The Alamo. For a proud Texan and a lover of history I’m in heaven! 🙂



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,




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

Mama’s Minestrone

Winter weather, you gotta love it. Here in Stillwater we are suppose to get as much as 10 inches of snow tonight. I’m glad I have great friends to be with on my first snow day of the year! 🙂 With weather like this, soup is a need!  My mom made this soup the last week I was home, and all 12 of us around the kitchen table loved it! I thought y’all would too! 🙂

Mom’s Minestrone

1 Tb. olive oil
1 lg. yellow onion, chopped
2 cloves garlic, minced
3 1/2 c. beef broth
1/2 pkg. beef sausage, cut in half and sliced thin
1 can Northern beans, drained
2 cans Italian style tomatoes, undrained
2 c. coarsely shredded cabbage
2 lg. carrots, shredded
1 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/2 tsp. pepper
1/2 pkg. spaghetti, cut in 1/8’s
1 zucchini, halved in length and sliced

In a large saucepan saute onions in oil until tender. Add rest of ingredients except spaghetti and zucchini.

Allow the soup to simmer until for 10-15 minutes. Add spaghetti and allow to cook until tender. About 10 minutes before serving add zucchini. Serve hot with cornbread, sliced cheese and apples for an fun meal that will keep you warm through this winter storm. 🙂

Stay warm!!


onion = $0.89
beef broth= $1.65
beef sausage = $2.18
Northern beans = $0.55
Italian style tomatoes = $1.77
cabbage = $0.65
carrots = $0.45
spaghetti = $1.00
zucchini $2.23\
Total = $10.48/4 = $2.62

Beef Mac & Cheese

Good afternoon! I realize I am a day late writing this post, but I hope that it’s a dollar short too!  I have spent the past week in Chicago for the Top Producer Seminar.  It was a great experience and I met a ton of extremely wonderful farmers and farm wives.  Then yesterday I was able to come to Arkansas to spend the weekend with Ryan on the ranch.  I am so thankful to have these few days to relax, drain my brain and rest up.  This is a casserole dish that he had fixed for me when I arrived.  It is delicious… a little spicy, extremely beefy and just the comfort food that I was craving.  So get into that kitchen and get ready to relax with this wonderful macaroni dish.

From The Pantry
1 box elbow macaroni
2 cans RoTel Tomatoes
Garlic Salt, Ranch Seasoning
From the Ice Box
1 lb ground beef
2 Jalapeno
1 green bell pepper
1 onion
1 small block of cheese (apprx 2 1/2 cups)

Chop the onion and jalapeno to your liking.  Start a pot of boiling water.  (I always add a dash of salt to my pasta water, not because it makes the water boil faster but because I think the flavor is better.) In a large skillet combine the ground beef, all the vegetables and the seasonings.  Cook until the beef is browned through.  While the beef is browning, boil the box of elbow noodles.  Once the ground beef is browned through drain off the excess fat.  Also drain your noodles at this time.  Combine the noodles, meat and veggies and pour into a 13 X 9 pan. Top with cheese (a little extra cheese never hurt) and bake at 300 degrees for 15 minutes or until all the cheese has melted. Serve this delicious dish alone or with a side salad.

Beef Mac & Cheese Costs
1 box elbow macaroni – $1.00
2 cans RoTel Tomatoes – $1.60
Garlic Salt, Ranch Seasoning- $1.00
1 lb ground beef – $3.00
2 Jalapenos- $0.28
1 green bell pepper- $0.88
1 onion- $0.63
1 small block of cheese (apprx 2 1/2 cups)- $2.23
Total Cost- $10.62 (Serves 6)
Cost Per Plate- $1.77

I hope you enjoy this beefy comfort food!

~ Anna-Lisa

Sister’s Sweet and Sour Meatballs

Happy New Year!

I got to ring in the New Year with great family and friends in the large metropolis of Throckmorton. 🙂 Small town Texas is the place to be on New Year’s! I was excited to have the opportunity to take my Mom’s Beef Dip that I posted last week – and y’all! It was a hit! 🙂

January – seems to me always a very busy month. The ranch is preparing for heifers to calve, new year business decisions are being discussed, wheat-pasture cattle need checked, ice needs breaking, school is in full force and no one is wanting to spend a lot of time cooking. You want warm, easy beef recipes so you can get on with life. 🙂 So I’ve decided to share some of my favorite quick ground beef recipes for the next four Monday’s.

Every recipe has been tested on my family – and any day help or hired hands. I promise your family will like it – if they do!

During my last week of school last semester my sisters, Lydia 14, and Amanda 12, called telling me about this new sweet and sour meatball recipe they made for lunch and how awesome it was. They took pictures because they felt it was worth sharing. Once I got home, they made if for me and I have to admit. It is pretty tasty!

You’ll Need:
1 lb. hamburger
1/2 c. bread crumbs
1/4 c. milk
2 T. onion, finally chopped
1 tsp. salt
1/2 tsp. Worcestershire sauce
1 egg

Mix ingredients; shape into twenty 1 1/2-inch balls. Cook over medium heat, turning occasionally, until brown. About 20 minutes. Remove and drain excess liquid.

Sweet and Sour Sauce
1/2 c. brown sugar, packed
1 T. cornstarch
1 can pineapple chunks
1/3 c. vinegar
1 T. soy sauce
1 sm. bell pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple, vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Add meatballs, cover and simmer stirring occasionally for 10 minutes. Stir in green pepper. Cover and simmer until crisp tender, 5 minutes.

I’m proud of my sisters and they great lil’ beef cooks they are becoming!

I’m soaking up my last week of freedom!
Talk to you next week,

ground beef = $2.69
bread crumbs = $0.35
milk = $0.06
seasonings = $1.71
egg = $0.09
pineapple = $2.06
bell pepper = $1.85
Total = $8.81/4 = $2.20 a serving

Sagebrush Meatballs

There is something about pasta that is just utterly delicious, especially when combined with beef.  Recently I was asked to create a recipe with including corn.  I thought about all of the ways that corn could be used and all the ways we use it most often.  I realized that there is one completely underused and underestimated corn product… corn flakes.  More than just a cereal they can be used in feed lot rations, deserts, potato casseroles, and most recently I discovered they are wonderful in meat balls.  I thought why not grind them up and use them as bread crumbs in meat balls, they are the same consistency as bread crumbs right?  Well I tried it out and with a ranchy twist let me tell you they are the best meatballs I have ever fixed.  Give this non traditional use of corn a try and enjoy some delicious pasta too!

Sagebrush Meatballs

From the Ice Box:
1 lb ground beef
1/2 cup milk
2 eggs
1 C Parmesan Cheese
3 Broccoli Crowns
From the Pantry:
2 C corn flakes
Equivalent of 1 Packet Ranch Seasoning
Spray Oil
1 Can Diced Tomatoes
1 Can Tomato Sauce

Pour the corn flakes into a zip lock bag. Crush the corn flakes until they are as fine as bread crumbs.  An easy way to tell if they are fine enough is to pour them into a colander, if they can fit through those wholes keep crushing.

Combine the ground beef, milk, eggs, cheese, corn flake crumbs & ranch seasoning in a bowl.  Kneed until the mixture is blended.

Spray you baking stone with spray oil.  Roll the ground beef mixture into 1 inch balls.  Place on the cookie sheet and bake them at 350 for 30 minutes.

During this time boil the pasta water, and combine the chopped onion, garlic, diced tomatoes and tomato sauce.  Let simmer the entire time the meatballs are baking.

Once the pasta  water is boiling add a T olive oil.  This will keep the pasta from sticking together.  Next, break your favorite pasta into the boiling water.  Let me tell you a little secret about boiling pasta… it doesn’t take as long as you think and there is nothing worse than over cooked pasta. Boil just until it is tender then drain it.

I also served this with broccoli so I steamed the broccoli during this time as well.  If you have a broccoli steamer use that!  Other wise place the broccoli in a microwave safe bowl, add an inch of water, cover with saran wrap and put in the microwave for 6 minutes.

Once the meatballs are done, put them in a bowl and pour the tomato sauce over them.

Let them sit for a few minutes and serve over pasta.

This meal is delicious, unique and a great way to use beef and corn together to make a wonderful meal.  I hope you enjoy!

Sagebrush Meatballs Cost
1 lb ground beef – $4.30
1/2 cup milk- $0.40
2 eggs- $0.30
1 C Parmesan Cheese- $0.30
2 C corn flakes – $0.40
Equivalent of 1 Packet Ranch Seasoning- $.100
Pasta- $1.00
1 Can Diced Tomatoes- $0.76
1 Can Tomato Sauce- $0.65
Broccoli- $1.20
Total Cost- $10.31 (Serves 5)
Cost Per Plate- $2.06

Have a blessed weekend!

Until We Meet Again,