Hunk of Meat Monday: Nothing Hamburger, Cream and a Jalapeño can't fix

Lately, I have been on a Pioneer Woman recipe kick. I was really wanting to make this Spicy Macaroni and Cheese recipe however there were a couple little problems. 1. I had no macaroni (maybe a big problem). 2. I only had a green pepper, and the boy doesn't like corn or red onions. 3. I really wanted to incorporate hamburger into the meal. So what does one do? Well you make up your own recipe!

Cheesy, Spicy Hamburger and Spaghetti (the Boy helped me come up with the name)

Ingredients

4 cups of spaghetti (or about half the box if you are guestimating)

1 tablespoon olive oil 

1 tablespoon butter

1 green pepper, chopped

1 jalapeño, finely diced

1 4 oz can chopped green chilies

2 to 3 cloves garlic, chopped

1 cup cream 

1 cup (or a little more) grated Pepper Jack cheese

Salt & Pepper

Break pasta into thirds and boil until al dente. Make sure you water is salted well. 

In skillet, add olive oil and butter. Saute garlic and vegetables over medium heat for a couple minutes. 

In a second skillet brown hamburger, seasoning with salt and pepper. When hamburger is almost browned add the green chilies and vegetable mixture. (You could probably just use one skillet, cooking the hamburger first and then adding the vegetables. However, I haven't experimented with this yet.)

Add pasta to hamburger mixture. Pour on cream and then cheese, and add salt and pepper to taste. Stir all together and let the flavors meld together for a few minutes before serving.

With Thanksgiving this is a great time to think about all the people you are thankful for. I am thankful for agriculture because not only has it give me a job, it also is my passion. I am also thankful for the beef farmers, dairyman, and vegetable growers that made this meal possible!

p.s. sorry for no picture on this one. I wasn't sure how the recipe would turn out so I didn't take one before we ate. And then the next day we ate the leftovers so fast I forgot! 

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Where does your beef come from: Commercial, crossbred and purebred Cows

I have mentioned before that the Boy and I raise Hereford cattle. This year one of our bull calves was born on our Florida cousin's birthday, so we named him Parker after the birthday boy. One of the first questions Parker asked us was would we keep Parker or would we be eating him. This is a question we get quite often so I came up with a few pictures for you.

In the cow business there are two types of cattle: commercial (sometimes called crossbred) and purebred (sometimes called seedstock). Commercial cows are made up of multiple breeds of cattle and are typically bred to purebred bulls. If the cow has a bull (boy) calf 99% of the time the calf is castrated and turned into a steer. These steers are then weaned and fattened and will eventually enter the food chain. (Commercial cattle can be any color).

If one of those commercial cows has a heifer (female) calf that heifer calf will likely be used as a breeding female, as long as she is the quality the farmer or rancher is looking for. She could stay in the farmer or rancher's herd or be sold to another cattlemen for him to use as a breeding female. 

If the quality isn't there or the farmer or rancher isn't keeping females that year the heifer calves could also enter the food chain. Clear as mud?!

Purebred cows are made up of one breed, and lots of them have a registration paper with a pedigree similar to a purebred dog. If the calves from a purebred cow are the quality that we are looking for the heifer calves are used as breeding females. The bull calves will also be used for breeding. However, if the quality isn't there then they may enter the food chain just like a commercial calf. 

The cows that you see at most cattle shows are purebred cattle. Some people buy cattle from purebred breeders like the Boy and I to exhibit at shows before those animals become breeding animals. 

What is boils down to is that most of the beef you are eating is from commercial cattle. Even more important is whether the animals are commercial or purebred they are both quality beef for your family. And finally to answer the initial question Parker the bull is not going to be eaten!  

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A week of Instagram: Shellac, Beef and Poshmark

The weeks are flying by. I seriously can not believe that we are almost through May. When June 1 hits our crazy life becomes crazy. For work we have several big events that we are a part of that stretch over 42 day, and 30 of those days I am on the road. Oh, and did I mention we have to pack and move to our farm in there? Yes, it's crazier. But we are also incredibly blessed so I am just going to keep rolling with it. So what was going on this week?

We finished planting all our corn and soybeans! The boy, his family and the other members worked nonstop (and I do mean nonstop) to get all our crop in the ground. I spent a little bit in the tractor one night riding with the Boy. Now we wait for it to sprout out of the ground!

Poshmark = Addicting. I have sold more than $100 worth of items on Poshmark now and it has become additive to see what else I can find in my closet to sell. It has also really made me decide what I wear all the time and what can go. I figure the cash is helping pay for all those summer wedding dresses I bought and less clothes in the closet means less to move in July! (If you are on Poshmark leave a comment with your name, I'm Crystal Cattle). 

I had to share this cute picture of this baby calf we call Orb. He was born on the Kentucky Derby and therefore was named after the winner. I was really hoping we would have a Triple Crown Winner this year, but no such luck. This calf looks different than our others because he is out of this black cow and a Hereford bull resulting in the a color pattern we call brockle face. He's cute. 

I've been getting my nails Shellacked (is that how you spell it?) with all these weddings/events we have had going on. My Instagram capture for this was "I don't think this is what they meant by a statement nail." I was so good and went almost two weeks without picking at them. I got them redone the other night in a pale pink and would show you but my hands are a little pooped stained from working cows this morning. That's what farmers do - get poop on their hands so you don't have to. 

And speaking of food... this is some of the beef we raised. I am really proud of the beef the Boy and I are selling this year. We have sold a lot of it privately and then some will be available through Bass Farms in Mount Vernon, Iowa. We have got steaks sitting out for lunch (yes lunch) because tonight we jump on a plane for Canada to spent a weekend with my sister and rest of the family for her big bridal shower. 

I hope you have an awesome holiday weekend planned, and for my Canadian readers I hope you just had an awesome holiday weekend!

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Five Guys and Raspberry Coke

I love burgers, which is a good thing. This month is National Beef month so I'll have even more reasons to grab a burger. I have blogged about my love of Five Guys Burgers before but now there is even another reason to visit them... Raspberry Coke!

I was so excited about my Raspberry Coke discovery that I am now just noticing that machine had Coke with Lime. 

Yes, you heard right. Forget about vanilla and cherry it is time to grab a Raspberry Coke. During our hours of Food Network watching the Boy and once watched a show about the history of Coke. During the show it featured something called the Coca-Cola Freestyle. This single machine contains every Coke product that exists and some unexpected twists like Raspberry Coke.

Now, I'll admit when I saw Raspberry Coke I was excited, but nervous. So I only put a little bit in my cup, and it was pretty sweet. So I decided that half a cup of regular Coke and half a cup of Raspberry Coke would be the perfect combo - and it was.

(If you click here you can find the closest Coca-Cola Freestyle to you.)

Nothing washes down a juicy burger like a Raspberry Coke! 

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Hunk of Meat Mondays: Baked Tacos

Struck Beef Taco Gold. 

Only a couple of days ago I found a neat looking taco recipe on Pinterest. Today, for lunch I was wanting something quick and easy, so I ran the recipe by the Boy and he said go for it.

Things I love about this recipe.

1. The Taco Seasoning Recipe is amazing
2. Because the cheese melts all over the meat it keeps all the meat inside of the taco. Genius!
3. Who doesn't love all that lean protein, zinc, iron and B vitamins in Beef.

You can find the original recipe here, but I adapted it make it smaller, and take out the refried beans.

Baked Tacos

1 lb. ground beef
1/4 cup chopped onion
1 small can of diced green chilies
1 recipe for Homemade taco seasoning (once you try this stuff you won't use any other taco seasoning)
1 small can of tomato sauce (you only need about 4 ounces)
2 cups of shredded Colby-Jack Cheese
6 hard taco shells

And whatever condiments you love - salsa, lettuce, sour cream, etc.

Preheat over to 400 degrees.

In large skillet brown ground beef and onion. Drain off any excess liquid. Return to pan and add chilies, tomato sauce and taco seasoning. Mix well. You don't want the mixture to be runny, keep it cooking and you'll solve this problem.

Place tacos in a 9x9 inch backing dish standing up. Spoon the taco meat mixture into the taco shells. It's OK to fill them pretty full. The meat really bakes down. Sprinkle cheese over the top of the taco meat. Place in the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted. Serve!

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Obama why don't you eat a steak

I've got a bone to pick. 

This post may ruffle a few feathers. It's probably a bad idea to publish this post, but why not? The ole Crystal Cattle blog is due for a little excitement every once in awhile.

Let me start off by saying I REALLY dislike buffalo and their bison meat, a lot. No offense to buffalo farmers and ranchers, but I don't think your product makes much sense. Yes, herds of buffalo once fed the Native Americans quite well, however we now have this red meat call beef.

Why I personally feel beef is superior.

1. Beef is a more consistent product, that has quality guidelines. It is called the USDA Beef Grading System. When you buy a Choice steak you've got a pretty good idea of what you are getting. If you buy a Select steak you know the quality will be less, but you are also paying less. (Make sure you cook those Select cuts of beef a little slower and longer, or try marinades as their is less marbling in a Select steak).

2. Your buffalo are taking up room that my cattle could have. Yes, I know that is a really compelling argument.

3. Steak > bison

Why I am I even bringing up this subject other than please don't try and feed me the stuff if we are out to supper together. Today is Mr. Obama's inaugural lunch. It will include steamed lobster, potatoes, apple pie and grilled bison. Mr. Obama in 2009 47.8% of the dollars consumers spend on meat was spent on beef, in 2010 cattle contributed to 15.6% of all agriculture cash receipts, in 2011 then beef industry generated $44 billion in farm gate receipts.

Do you think you could maybe throw some beef on your plate?

Additional note: I found this article that talks about many of the Presidents' inaugural dinners, and many of them have not included beef. I hope whoever we get in 2017 steps up to the plate.

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Hunk of Meat Monday: Meatball Sub

A recipe perfect for sharing. 

Lately, I have been inviting more people over to the house for supper. I travel a lot so if we don't invite friends over every now and then it seems like it can be weeks before I see our local friends. Plus, a lot of them are the Boy's bachelor guys friends and I know they will appreciate a home cooked meal.

Awhile ago I saw a Meatball Sub Recipe on Pinterest and thought that would be a great hearty meal.

I'm going to repost the recipe here, as the website it was on made it really hard to read and I have a few changes to it.

Ingredients

1 loaf of Italian bread, cut into 1-inch slices
8 oz. package of cream cheese, softened (I used the 1/3 fat)
1/2 cup mayo
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 1/2 cups of shredded mozzarella cheese
1 lb. pkg of frozen meatballs thawed (this is what the original recipe called for but I think I would increase this to maybe a 1.5 lbs.)
28 oz. jar pasta sauce
1 cup of water

Directions

1. Arrange bread slices in an ungreased 13"x9" backing pan. In a sperate bowl combine cream cheese, mayo and seasoning. Then spread over the bread slices.

2. Sprinkle 1 cups of cheese over the bread and filling mixture.

3. Mix together the meatballs, pasta sauce and water together. Spoon over cheese.

4. Sprinkle remaining 1 1/2 cups of cheese on top.

5. Bake uncovered for 30 minutes at 350 degrees.

6. Enjoy!

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Miss USA I will not stop eating burgers

I am skinny and I like burgers

Tonight, I am busy packing, tying up some loose ends before hitting the road this week. Oh and I am watching Miss USA. Yes, these beauty pageants are a guilty pleasure of mine.

Everything is going pretty good. Gorgeous women, great hair, I disagreed with a few that made the top sixteen etc. Onto the swimsuit competitions. Yeah I wish my legs were that long, and I had a perfect tan, but I am pretty happy with my body. Next walks up Miss Maine. She is a vegetarian. That's fine. I respect her choice. But then...

If you love Miss Maine's body than hers a tip, perhaps you should consider becoming a vegetarian, she's been one since she was nine. Yup the announcer chick spits out this line. And then proceeds to tell everyone that we just need to give up bugers. AHAHAHAHAHA.

I really don't know what to say.

So, I will say this... I am happy with my choice to eat beef, and dairy, and pork and poultry and all that good stuff. And I know I can consumer these foods while having a healthy lifestyle.

If Miss Announcer girl is wanting to be skinny maybe she should look at the 29 lean cuts of beef. Burger made with 95% lean beef would fall into that category. So would sirloin, T-bones, brisket or flank steak.

When comparing 3-ounce cooked servings (the size of a deck of cards), the 29 lean cuts of beef have on average only 1.2 grams more saturated fat than a skinless chicken breast and ALL 29 lean cuts of beef have less total fat and saturated fat than the same serving size of a skinless chicken thigh. I'll take beef please.

Click to enlarge the list of lean cuts of beef. 

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