BEEF & BLUE CHEESE MUSHROOMS

You'll Need:

1/2 lb. Grass Fed Ground Beef

1/4 teaspoon sea salt

35-40 small, fresh mushrooms (button mushrooms are what we use)

1/4 cup soft bread crumbs (preferably whole wheat)

3 tablespoons minced chives or minced green onions

1/2 teaspoon steak seasoning blend

Directions:

Preheat oven to 375°F. Remove and reserve stems from mushrooms. Season mushroom caps with salt; set aside.

Mince stems to yield 1/2 cup; discard remaining stems.

Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms.

Place stuffed mushrooms on rack in broiler safe dish or pan. Bake in 375°F oven 15 to 20 minutes. Sprinkle with additional chives, if desired.

Note: These are super simple to make and are great appetizers for almost any party! 

*Original recipe adapted from National Beef Council to meet our family's taste.

Nacho Mama Party Dip (Easy!)

You'll Need:

1 lb. Grass Fed Ground Beef

1 jar or 15-16 oz. cheese dip

1/2 cup Chunky Salsa

1/2 cup Diced Red Bell Pepper

1 small can sliced black olives (optional)

1/4 cup sliced green onions

Directions:

Cook ground beef, breaking into crumbles, until done (about 8-10 minutes). Add cheese dip & salsa; cook & stir 3-4 minutes until warm.

Pour mixture into shallow serving dish. Garnish with olives, tomatoes & green onions. Serve with festive tortilla chips for dipping. 

This is a mama & kiddo favorite!

*Original recipe courtesy National Beef Council. Adapted to meet our family's taste buds.

One Pot Beef Lasagna Pasta

You'll Need:

1 pound Grass-fed Ground Beef (93% lean or leaner)
1 medium zucchini, chopped (about 1-1/2 cups)

1 jar (24 to 26 ounces) garden-style pasta sauce

1 medium carrot (pureed)

2 cups water
6 ounces uncooked mini bow tie (farfalle) pasta (about 2-1/8 cups)
1/2 teaspoon pepper
2/3 cup reduced-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
Thinly sliced or chopped fresh basil

Directions:

Preheat oven to 375°F. Heat ovenproof 5 to 6-quart Dutch oven or stockpot over medium heat until hot. Add Ground Beef and zucchini; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
Sitr in pasta sauce, carrot, water and pepper. Bring to a boil, stirring occasionally. Remove from heat. Stir in pasta. Spoon heaping teaspoons ricotta cheese over top of sauce. Slightly swirl ricotta into sauce, not mixing in completely.
Cover and bake in 375°F oven 10 minutes. Uncover. Sprinkle with mozzarella cheese. Bake 7 to 10 minutes or until pasta is tender. Let stand 5 minutes. Sprinkle with basil before serving.

Skillet-Stovetop Method: Prepare recipe as directed above using 12-inch cast iron skillet and adding uncooked pasta with pasta sauce, water and pepper in step 2. Bring to a boil, stirring occasionally. Reduce heat; cover and cook on stovetop 8 to 11 minutes (13 to 15 minutes for regular bow tie pasta) or until pasta is tender, stirring once. Remove from heat. Swirl ricotta into sauce as directed in step 2. Sprinkle with mozzarella cheese. Cover and let stand 5 minutes or until mozzarella cheese is melted.  Serves 4-6

Notes: The carrot adds a touch of sweetness with "tasting" like carrot.  It is a great way to add more veg to your kids' diet without a battle.

**Original recipe courtesy of National Beef Council. Adapted to meet our family's taste buds.

Southwestern Bean & Pork Stew

You'll Need:

1 lb. Pork Kabobs or Pork Stew Meat

1/2 Onion, chopped

1 14-16 oz. can Chicken Broth

1 15-16 oz. can Mexican-style Chopped Tomatoes

1 15 oz. can Pinto Beans, drained & rinsed

2 teaspoons Chili Powder

Dash Cumin

In a deep saucepan or deep cast iron skillet, brown pork & onion with a little butter or lard. Stir in remaining ingredients & bring to a boil. Lower the heat to simmer & cover. Let everything simmer for 15 minutes.  Serves 4.

Notes:  Good with a dollop of sour cream in the middle & fresh corn bread.

PORK STEAKS WITH SPICY APPLESAUCE

YOU'LL NEED:

4 BONE-IN Pork Steaks

1 1/2 tablespoons extra virgin olive oil

4 Gala apples, chopped into 1/2-inch pieces

1/2 cup light brown sugar 3 tablespoons apple cider vinegar

1 teaspoon red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 teaspoon fresh rosemary, finely chopped

Make the Pork Steaks: Preheat oven to 425 degrees F. Sprinkle both sides of steaks with salt and pepper. Heat large skillet (we prefer cast iron) over medium-high heat; add just enough vegetable oil to lightly coat bottom of skillet. Place steaks in skillet; cook 3 minutes per side. Transfer to oven and bake 6 to 8 minutes or until internal temperature reaches 145 degrees F for medium-rare (or 160 degrees F for medium).

Transfer steaks to serving platter and let rest 3 minutes before serving. Meanwhile, make the Spicy Applesauce: Heat olive oil in medium pot over medium-high heat. Add apples and cook 5 minutes, stirring occasionally. Add brown sugar, vinegar, red pepper flakes, cayenne, salt and pepper; cook an additional 5 minutes, stirring occasionally. Remove from heat and stir in rosemary. Serve pork steaks with warm applesauce.

Tip: You can use Boneless Pork Chops in this recipe, but there is a reason you normally see bone-in cuts in restaurants.  They are easier to cook and have much more flavor. We highly recommend bone-in pork steaks for this instead of a boneless cut.

*Original recipe courtesy of National Pork Board. Adapted for our family's taste & ease of cooking.