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Date

November 10 2019

Written By

Cherie Schenker

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Sloppy Joes with Beef & Mushrooms

Written By Cherie Schenker - November 10 2019

 

You Will Need

1 tablespoon olive oil
12 ounces ground sirloin
2 (8-ounce) packages mushrooms, sliced (optional)
1 cup chopped yellow or white onion
1 Tablespoon minced garlic
1/2 cup no-salt-added tomato paste*
1 tablespoon minced fresh oregano
2 tablespoons red wine vinegar*
(If you don't have vinegar or tomato paste use 1/2 cup ketchup)
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon hot sauce (We like Louisiana Brand the best!)
4  hamburger buns

What To Do

1. Heat a large cast iron skillet over medium-high heat. Add oil & beef; cook for 4 minutes or until browned, stirring to crumble.

2. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and rest of ingredients to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns. *We like to add cheese to the top too!

This a quick easy recipe that is filling & great for game nights. You can even make up a batch and freeze it was a quick reheat when you are too busy to cook.

Notes: If you want to "sneak" in some extra veggies, puree a few carrots and add to the mix while cooking. It adds sweetness and the kids will never know they are in there. ;)

Date

July 29 2013

Written By

Cherie Schenker

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Grilled German Pork Burgers

Written By Cherie Schenker - July 29 2013

 German Pork Burger Recipe    

Juniper berries are available whole in most good supermarkets, you'll need to crush them or grind them for this recipe. If you can't find juniper berries either omit them or substitute with 1/2 teaspoon of celery seeds instead. It will be a different flavor, but still good. If you don't eat pork, you can use ground beef instead or even mix the two.

 

Ingredients

  • 2 pounds ground pork
  • 1 Tbsp Kosher salt
  • 1 Tbsp ground juniper berries (optional)
  • 1 Tbsp caraway seeds
  • 1 Tbsp black pepper
  • 1/4 cup chopped parsley
  • 1/4 cup sour cream
  • Vegetable oil
  • Sauerkraut and whole grain mustard to top burgers
  • Burger buns

Method

1 Using your hands, mix in the salt, ground juniper berries, caraway seeds, and pepper in with the ground pork. Mix in the chopped parsley and sour cream.

2 Form into patties, anywhere from 1/4 pound to 1/2 pound each.

3 Heat a teaspoon of oil in a frying pan on medium heat. Add the burger patties to the pan, and cook slowly, 4 to 5 minutes each side, until the interior of the burgers reaches a temperature of 155°F. Alternatively, cook on a grill on medium heat, 4-5 minutes each side, until the burgers are cooked through.

4 Remove the burgers from the heat and toast the buns on the pan or grill. Top each burger with a dollop of whole grain mustard and a sprinkling of sauerkraut.

Yield: Serves 4-6.

Courtesy: simplyrecipes.com

Date

November 04 2011

Written By

Cherie Schenker

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Mountain Oysters --Unique Superbowl or Tailgate Party Food

Written By Cherie Schenker - November 04 2011

I had a special request tonight for this recipe from one of our friends and customers.  She is having a huge Super Bowl party and wanted to serve something unique and tasty...

Rocky Mtn. Oysters (a.k.a. Prairie Oysters)


Serves 4-6

 

2 pounds Bull Fries 
1 1/4 cup all purpose Flour 
Salt, Pepper, Paprika & Garlic Powder (to taste) 
Louisiana Hot Sauce 
Lard or Vegetable Oil (Lard has more flavor)

 

Using a sharp knife, split the tough muscle that surrounds each "oyster." You can remove this more easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour, then drain.

 

Transfer to large pot. Add enough water to float the "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into bite sized chunks. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

 

Mix flour and some paprika and garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk with a few dashes of Louisiana Hot Sauce in it. Dip into dry mixture. Place in hot melted lard. Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).  Serve warm and enjoy! 

 

Serving Options: Use Ranch or Blue Cheese Dressing as a dip or Sprinkle with more Hot Sauce.


Suggested Side Dishes: Fresh Grilled Corn on the Cob, Tomatoes and Biscuits with Honeybutter.

These are a delicious delicacy and only available in limited quantities.  Enjoy!

~Cherie 

Date

November 04 2011

Written By

Cherie Schenker

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Grass Fed Beef Chili for those Chilly Days

Written By Cherie Schenker - November 04 2011

In our house, my husband Kevin is the Chili King.  He was kind enough to share it with me to pass along to you. :)

 

 

Kevin's Best Chili Recipe


Ingredients

(2) lbs. 95% Lean Ground Beef--browned
(4) cans or 64 oz. of Diced Tomatoes
(2) cans Chili Beans
(2) cans Kidney Beans
(1) Yellow Onion (chopped fine)
(1) Large Jalapeno (chopped fine with seeds)
Chili Powder (to taste)
Salt & Black Pepper (to taste)

Combine ingredients in medium sized stock pot or crock pot.  Simmer for 1/2 hour.  Serve warm.  Makes 8-10 servings.

Wyatt & Josie love this recipe.  It is great with shredded cheddar cheese, hot cornbread and a slice of apple pie for dessert.  Enjoy!
~Cherie

Date

November 04 2011

Written By

Cherie Schenker

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Kansas Grilled Grassfed Beef Filets--A Favorite Recipe

Written By Cherie Schenker - November 04 2011

Kansas Grilled Filets

Serves 4

 

4 Grass Fed Beef Filets--cut 1 1/2" thick 

Black pepper, Garlic Salt

Bourbon Whiskey

1/2 Cup Brown Sugar 

 

Rinse steaks well with water.  Pour bourbon and brown sugar in zipper plastic bag. Add steaks, seal and marinate for one hour in the refrigerator.  Remove steaks from marinade.  Add seasoning to taste.  Cook 4 minutes on each side on a hot grill for medium rare steaks (make sure the coals are white before grilling).  Transfer to a serving platter or plate.  Serve warm.


Serving Options: Slice 1 yellow onion and 2 green peppers. Add 2T of real butter and wrap in foil. Cook on grill for 10 minutes.  Serve over top of steaks.  Note:  Steaks should cook 2-4 minutes longer on each side for medium-well and well done steaks.  


Suggested Side Dishes: Grilled asparagus, steamed carrots and warm, oven-fresh wheat bread with butter and raw clover honey.

 

Suggested Dessert:  Fresh Coconut Cream Pie.

 

This entree' is so easy, yet makes a great presentation perfect for a special occasion or romantic night in.

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