Posts from the ‘Steak’ 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: http://www.tscra.org

And the convention link: http://www.tscra.org/convention/

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! 🙂

Amy

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

Easy Steak & Taters


College football season has started and personally I’m pretty excited.  No matter your alma matter, there is nothing quite like freezing your britches off at a college football game with thousands of your classmates yelling the fight song at the top of their lungs, especially when coffee is involved.  I have been a football fan since I was a little girl that liked the Green Bay packers only because my cousin Matt did and I wanted to be cool like him.  This recipe is great for a Saturday of watching college football! Get excited, put on your ORANGE shirt and head to the grill!

Easy Steak & Taters
1 flank steak
1/2 Sliced onion
1 Sliced bell pepper
1 Sliced Sweet Potato
1 Sliced jalapeno
1 Zucchini
1 Sliced Stick of Butter
Salt, Pepper, & Creole Seasoning

DISCLAIMER…. Ryan came up with this.  Another one of those just use what you have in the fridge, then it wont cost anything meals.  It turned out pretty well, and doesn’t involve spray cheese, so I gave it a try.  Rub the flank steak with salt, pepper and creole seasoning.  Then let it rest while you slice the vegetables.  Place the sliced vegetables in your iron skillet with the butter.  Take both the flank steak and the skillet of vegetables to the grill and let cook until the steak is to your desired degree of doneness.  Cook the vegetables until they are tender.  Slice the steak against the grain, serve and enjoy!  Very simple, easy, and filling.  Great for an afternoon of football.

Easy Steak & Taters Costs
1 Flank steak – $9.59
1/2 Sliced onion – $0.50
1 Bell pepper- $0.34
1 Sweet Potato- $1.21
1 Zucchini- $0.32
1 Jalapeno-$0.10
1 Stick of Butter- $0.50
Salt, Pepper, & Creole Seasoning- $0.15
Total Costs- $12.71 (Serves 3)
Cost Per Pate- $4.23

I hope that your Saturday is great and that the weekend brings restful blessings!

Happy Trails,

~Anna-Lisa