Dad’s Treat


Wow! What a week! I have to say this was the best spring break, and since I’m pretty sure I’m never going back to school, my last spring break was the best I have ever had!

Last week, my dad treated my mom, sisters and grandmother and I to a three day shopping trip Colorado! Talk about fun!!! It was his idea, so he and my brothers held down the fort, while we literally shopped ’till we dropped in Castle Rock and Colorado Springs! We also got to stay at The Broadmoor and have a morning at the spa too! I truly am just a lucky girl, y’all!

Speaking of y’all – I always forget, but my Texas/Southern accent so stands out in Colorado. Nearly everyone I spoke too would either would stop and give me an inquisitive look, or ask me where I’m from. My sisters thought it was pretty funny to say the least. 🙂

Anyway, we came back Thursday night and my dad just added to the love with a scrumptious, outta this world steak that was hot and ready when we walked in! I’m just so glad I have a dad that cooks! yumm, yumm, yumm!!

So, here’s dad’s treat to us, after treating us like royalty for the week!

Ribeye Steaks
Wilted Spinach Salad
Garlic Baked Potatoes
Homemade Bread (he bought it from a benefit bake sale.)

Since this meal was homeraised steak I’m not doing the cost – however, I just wanted to share with y’all the meal!

Ribeye’s
Thaw or buy as many steaks as you need to feed your guests/family. Place thawed steaks on a hot grill. (my dad uses a Traeger Grill and it is the best in my family’s opinion!)

Before turning steaks, sprinkle with Montreal Steak Seasoning, flip and cook to desired consistency. Remember 160 degrees is medium (my mom and I’s personal preference, the rest of the them like it medium-rare)

Wilted Spinach Salad Dressing
1/2 c. Italian dressing
1/4 c. Catalina dressing
2 T. vinegar
1 can. mandarin oranges
1 tsp. sugar
salt and pepper to taste

In saucepan, add all ingredients – DRAINING the mandarin orange juice into the saucepan and adding the oranges to the bowl of fresh spinach. Simmer all ingredients until thickens, and pour hot over spinach, mandarin oranges and sliced almonds. Toss and serve warm.

Garlic Baked Potatoes
Irish potatoes
cooking spray
garlic salt

wash each potato, spray with cooking spray and sprinkle with garlic salt. Cook until done in the oven at 350 degrees. (these are wonderful!!! Serve with simply butter for heavenly spuds!)

I know this is a different post that usual – but wanted to share what a lucky girl I am! I also am striving to get back into the swing of life after spring break, because Colorado was just the beginning of the awesome week – on the same night as this supper…

My brother RA proposed to his girlfriend, who also happens to be one of my favorite people in the world, Kristen Odom…and she said YES!

So this summer, I’m getting a new sister! My entire family is ecstatic, and it is making trying to concentrate on school very challenging! I’d much rather be helping Kristen plan the wedding!!!

I’d love to hear what y’all did for spring break – and what beef your dad’s cook for y’all!

I simply love comments – so have a great week and I look forward to hearing from you!

Amy

Pint Size Chicken-Fried Beef Burgers


Wow! What a busy week! With the nice weather we’ve been having, we try to ride as much as we can. We had our first Texas Jr. High rodeo this past weekend, the first of the season. All in all, it went pretty well. We both compete in 6 events. We team rope together, Amanda heads and I (Lydia) heels. Then we run barrels, poles, tie goats, breakaway and ribbon rope. I’ve been competing since I was 5 years old, and Amanda since she was 3.

Between the two of us, we haul 6 horses to every rodeo, and last weekend we had two performances in one day. So we saddled and unsaddled 24 times over the course of Saturday. Dad had a meeting near Dallas, and had to miss last weeks, but Mom, Myles (16) and Ike (5) were there to help us and cheer us one. And RA, (my brother) who lives on our other ranch and his girlfriend Kristen got to come too!


Amanda and Mom were brainstorming on what to cook last week. Mom had ground beef thawed & some wonderful frozen rolls out to cook…Amanda thought of frying the beef patties & “wah-lah”, Pint Size Chicken-Fried Beef Burgers were born!!

Well, we tried it and it was REALLY good!! We loved it! Hope you will as well!! 🙂

Pint Size Chicken-Fried Beef Burgers
1lb. ground beef
2 eggs
1 cup milk
Montreal Steak Seasoning
Flour
Lettuce
Tomato
Onion
Mustard, Mayonaise,Ketchup
Frozen rolls from your freezer section


Start by cooking rolls. Homemade would be great! We used “White Texas Rolls”, instead of hamburger buns. It turned out really good, they were in the freezer section at the grocery store. If you can not find them, any rolls will work. Just read directions on back. These are hot roll size, so this will make an extra small burger.

Make patties: we made them smaller than regular burgers, the size of a pint jar lid. Beat eggs and milk together and dip patties, then dip them in flour, & repeat. ( You can dip them once but we thought they were better double dipped.)

 

Put in fryer, we use a “Cool Daddy”, and let cook about 7 or 8 minutes or until golden brown. Season with Montreal Steak Seasoning.

Cut up vegetables and just make a burger.

This was easy and really fun, maybe not as healthy as Amy would do it, but you need something fried every once in a while!! 😀

Serve with fresh fruit, vegetables, chips or whatever. ENJOY!!
~Lydia and Amanda

ground beef – $3.29
eggs – $o.17
milk – $0.20
veggies $1.75
Frozen rolls $2.49
Total:  $7.70/8 = $0.96

Oklahoma-Style Beef Manicotti





A warm welcome to the new visitors are stopping by thanks to the newspaper article today in the Oklahoma State University O’Colly. Hope you’re enjoying finding out more about my passion for agriculture and most especially beef promotion.

Today I wanted to post something with ag facts about Oklahoma. Since I am a student here at OSU, I’ve learned neat agriculture aspects about this state.

Oklahoma is the 5th largest beef producing state and the 5th largest producer of wheat, and the 27th most agriculturally producing state.  In my capstone class for Agricultural Communications we produce a magazine, Cowboy Journal and my professor Shelly Sitton says that if we write stories about cattle or wheat, you’re writing stories that our audience will pay attention too.

A few weeks ago I invented a new manicotti recipe using two of these main Oklahoma ingredients. Beef and wheat-pasta.I hope you enjoy it! This was made with spinach, but if you try it with something else, let me know! I don’t think you can mess this up! 🙂

For Oklahoma-Style Beef Manicotti you’ll need:

1 box (8 oz) manicotti
2 T. oil
2 tsp. garlic, minced
1/2 onion, chopped
1 bag (6 0z) fresh spinach
2 c. roast, cooked and chopped (could sub. ground hamburger)
2 eggs
15 oz. ricotta cheese
2 T. basil, dried
1 tsp. salt
1 (16 oz) Italian sauce jar
1/2 c. Parmesan cheese
Cheddar Cheese

Boil manicotti for 7 min; drain and rinse in cool water. In a large skillet add oil, garlic and onions saute until onions caramelize, add roast and spinach. Allow to warm through and only slightly cook the spinach. In large mixing bowl add rest of ingredients, plus the meat/spinach mixture except for the cheddar cheese and Italian sauce. Stir well.

Take warm shells and fill with mixture. In baking pan pour 1/2 of the Italian sauce on the bottom of the pan,  lay filled shells and top with the rest of the sauce and cheese. Cook at 350 degrees for 30 minutes covered, and for 5-10 minutes uncovered.

Serve hot with a spinach salad and garlic bread for a yummy easy, at home manicotti using two ingredients that make an daily economical impact on  the ag families and the state of Oklahoma as whole! 🙂

I love hearing from y’all, so if you have any questions or inquiries please leave a comment!

 

Next week is spring break – countin’ down the days! Have an wonderful week,

Amy

 

Cost:

Manicotti pasta: $2.05
Onion: $0.70
Spinach: $3.10
2 c. roast: $3.50
Eggs: $0.30
Cheeses: 3.00
Italian sauce: $1.75
Seasonings: $1.73
Total: $16.13/4 = $4.03 a serving

 

 


 

Lydia & Amanda’s Meatloaf


Meat Loaf

Hello from the Brown Girls,

We are Amanda and Lydia Brown: age’s 12 and 14, sisters of Amy Brown and daughters of Rob A. & Talley Brown. We live on a ranch several miles outside of Stinnett, Texas, U.S.A.,

Amy has asked us to ‘guest post’ on Fridays, as you know, and we are really excited about it! 🙂 We are not the best cooks in the world…by far…and have been known to burn a few things now and again…but we get by! 🙂 We would much rather ride then cook any day but since it has to be done we try to make dishes that are quick and easy so there’s not as much to clean up at the end. Roast Beef sandwiches are our specialty in the ‘easy catagory’, but since everyone has had those one time or another, and knows how to make them, we will not be putting them on the website (plus, Amy would’nt let us!). We eat beef everyday: Breakfast, Lunch and (if we don’t eat cereal) Super. We both believe that beef is the number one source of protein, very healthy for you, and if prepared correctly, tastes great!!

 

 

Meat Loaf

Meat loaf is also easy and are about to give you a recipe the is really Good!! We always double our recipes at home, but we are giving it to you for just one loaf, but it is just as good doubled.

1 1/2 lbs. ground beef
2 eggs
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
2 Tbsp. Worcestershire sauce (we don’t use Worcestershire so we substitute with amino acids, if you do make sure and only put 1 Tbsp.)
1 tsp. salt
1/2 tsp. pepper
1 cup crushed cornflakes (we didn’t have cornflakes so we used Corn Chex, you could also use Rice Chex, or even Rice Krispies)
1/4 to 1/2 cup milk (the more liquid the better my mom says)


Mix all ingredients together except for ketchup (mix very well). Put into a greased 2 quart baking dish. Cover top with ketchup. Bake at 350`F. for 1 hour or until done.
As you can see in the picture I spaced my loaves leaving room on all sides, it cooks better this way and you want to make sure and get the meat loaf done. 🙂 Serves 6



Green Beans

My Mom makes the green Beans all the time, they are really tasty and don’t take long! 🙂

1 bag of fresh green beans
butter
salt
pepper

beef bacon bits

garlic salt

Brother Ike, 5  going back for seconds!

Cook green beans in water (take them off burner while they still have a little crunch to them) soak them in about 1/4 to 1/2 stick of butter, (the more butter the better in my opinion), add beef bacon bits, salt pepper to taste, and garlic salt. May want to add a tid-bit of beef bacon grease for more flavoring. Allow beans to sit & “get happy” for awhile & they are even tastier!! These are really easy and taste really good!

Mashed Potatoes

10 Irish potatoes
Butter
Sour Cream
Whipping cream
milk
salt
pepper

Cut potatoes (you may peel them if you please, but we leave the skin) to where they are all around the same size, put them in enough boiling water to just cover the top of the potatoes. Cook until they are soft when you prick them with a fork. (One trick for better mashed potatoes, from our Great Grandmother, Valda Brown, is to warm the butter & milk together before pouring onto heated potatoes.) Melt 3/4 to 1 stick butter in microwave (again the more butter the better) pour over potatoes along with a spoon full of sour cream, about 1/2 cup of whipping cream and about that much milk. Add the salt and pepper and then mash, if they are to dry just add more milk until you get what you want.

 

Hope you enjoy this post and have a Wonderful Day.

Amanda and Lydia ~

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

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