Hello from the Ranch!

As you’ve probably noticed, I took a short hiatus from blogging. With my super busy graduation schedule, moving back home and weaning I just had to put something on the shelf. However, I’m back now, its a new month and I’m ready to share with y’all my latest recipes, and stories from life back with my family on the ranch.

As many know, all of Texas is suffering from a devastating drought. It has been a challenge for my friends and family all over this state. Prayers for rain are daily, sometimes hourly occurrence. I know it is coming, but in the mean time we have to keep the faith and keep on walkin’. My mom’s families ranch in Borden County, near Big Spring, have ponds drying up, and are hauling water to cattle. I was able to spend a few days with them this week, and they got 8-tenths to 2 inches on Wednesday which was the first rain they’ve received since October. Those 2 minute showers every evening truly make you appreciate well water, its kinda hard to wash your hair in less than 2 minutes!! Just sayin’

At the ranch here in Stinnett, we have a sheen of green, and with the ranch running on well-water it makes me appreciate even more the Ogalla Aquafier and the cool water we daily use as a family at the house, but also the water for our cattle and horses.The Channing ranch thankfully has windmill’s too. And currently the 24 windmills are all pumping cool water to cows with enough water, but not a surplus in forage. It has been since July that a good rain came to Oldham and Hartley Counties. Mesquite trees and yucca are the only green color across the landscape.

We’ve had to start weaning early, and all nine of my family, cousin Ben and hired-hand Dusty saddled up and gathered cattle early before the late spring heat got to hot. It was the first time in many months I got to ride out and help gather. I had a blast, and got to have Mr. Ike and Firefly ride shotgun with me.

When mom and I got back to the headquarters, we let the guys start sorting, and we finished lunch. It was a easy, fun meal that everyone enjoyed.

Weaning-Time Roast
1 large chuck roasts

Montreal Steak Seasonings
Salt/Pepper
Small amount of Oil

Water

In a large roasting pan, brown both sides of the roast. Sprinkle heavily with Montreal Seasonings, salt and pepper. Add 2 cups of water and cook in the oven for all night at 225 degrees, or for 4 hours at 350 degrees. We put it on, and then went to gather.

Cowboy Mac’n’cheese
1 bag noodles
2 c. velvetta
1 c. cheddar cheese
¼ c. heavy cream
2 T. butter

Garlic salt
Pepper

Cook noodles until done. In small sauce pan melt cheeses, add cream and butter and stir constantly until melted. Pour over drained noodles, and serve immediately.

Amy’s Green Beans see link:

Cowboy’s Kinda Squash and Carrots
4 large squash
1 sm. bag baby carrots
water
¼ stick butter

½ c. cream

Salt
Pepper

In large saucepan, cover baby carrots with water and boil until tender. Drain and keep warm. Meanwhile, slice squash very thinly, and add more water to the saucepan and boil until tender. Drain, and place the two veggies together. Pour in butter and cream and allow to simmer, and simmer for 5 minutes. Serve hot. (It can be turned off, and allowed to sit on the stove until ready, as long as other things on the stovetop are cooking and you keep a lid on the pan.)

Hope you enjoy the pictures, and the food. I’ll talk to y’all next week and until then -

No Mattah what, be happy!

Amy

Cost:

Roast – $3.98/4 lbs = $11.94

Noodles $2.00
Cheese $2.15

Heavy Cream $0.49
Butter $0.73

Yellow Squash $2.35
Baby Carrots $2.13

Green Beans $2.50

Total = 28.17/10 = $2.18

(I’m being COMPLETELY honest, we served – Rob A., Talley, Amy, RA, Griffin, Myles, Lydia, Amanda, Ike, Dusty and Ben on 4 lbs. of meat, and they didn’t leave hungry! Promise!)

Egg Rolls and Fried Rice

Hello! sorry we didn’t post last week, its pretty busy round here.

Mom brought home these egg roll wraps and it sounded good so we tried them, I did the egg rolls and Amanda did the fried rice, it turned our really good!!

Egg Rolls

You’ll need:

Melissa’s egg roll wraps

1Tbsp. canola oil

1/2lb. ground beef

1 pkg. vegetable stir fry

1/2 cup shredded carrots

1 cup shredded cabbage

1/2 half oinon (cooked slightly in sauce pan)

Sea salt

Rainbow pepper

1 tsp. Minced garlic

1/2 tsp. Chopped ginger

3 Tbsp. soy sauce

1 egg, beaten with 1 tbsp. water

Heat oil in large sauce pan. When hot add beef and stir fry to break up chunks. drain pan and add vegetables, garlic and ginger. stir fry until tender. Season with salt and pepper to taste.
Drain mixture, stir in soy sauce.

Spoon about 2 Tbsp. of the mixture onto one third of the egg roll wrapper, leaving a small border around the edges.

Roll up and brush a little of the egg/water mixture on the edge of the wrapper to seal.
Fry in hot oil until browned, drain and serve with any Asian style sauce.

You could put pretty much any vegetables you want in this, These are just the ones we used.

Fried Rice:

You’ll need:

precooked white rice

soy sauce

oil

1 egg

Put rice in a lightly sprayed skillet, and begin to fry moving it around slowly, when it kinda starts to fry pour some oil on it (it depends on how much rice you have to tell how much oil you need but not a whole lot ) and continue to move it around, turn the burner on low, move the rice all to one side where have the pan is open, and pour some oil and fry an egg, your don’t want the egg runny, but you don’t want it stiff either, so about in between when it gets done chop it up with your spatula (really little) and mix in with the rest of the rice, then pour a little soy sauce on the rice, and continue to fry, if it gets dry put more oil, the rice will get brown when its done (its not very good when you try to keet it warm, so have the rest of your meal ready when you start this):) . Amy would usually put lots of precooked veggies in this but we didn’t this time, probably better if you do though.

~Lydia

The sun is shinning warm and bright here on the campus of Oklahoma State. The high winds have been replaced with a nice breeze and on days like today you know the summer-time is coming.

Earlier this week I eat at Panera Bread and ordered their new Steak and White Cheddar Panini, choose the pick two, was kind of upset they didn’t have a beef salad so ordered their new spring salad. The combo was just so tasty, I decided I wanted to try and re-create it, wa-la, here is my twist on easy Steak and Fun Salad!

You’ll Need:
1 bag spring mix salad
1/2 lb. tenderized round steak
1 bottle Kraft Light Raspberry Vinaigrette with Extra Virgin Olive Oil
1/4 c. orange juice
3-4 clementines
1/2 c.  dried apples
Salt and Pepper to taste

Place tenderized round steak in small container. Add 1/2 cup vinaigrette and 1/4 c orange juice and allow to marinade for 3o minutes. Drain juice and pan-fry in a none-stick skillet with a few teaspoons of oil to keep from sticking. Cook for 2-3 minutes a side depending on the thickness of the meat. Place on paper-towel covered plate and pat excess oil off with another paper towel. Sprinkle with salt and pepper. Cut into very small thin pieces. Allow to cool.

Peel clementines, and toss rest of ingredients together in a salad bowl, drizzling with raspberry vinaigrette.(I love the raspberry vinaigrette, and I think you will too!)

Serve as a simple one-course meal, or as a side dish to a fun sandwich like I had at panera. The flavors are so light and spring-y! Gave me a taste into the fun summer dishes to come. I’m ready to say good-bye to hotter dishes of winter, and hello to spring flavor!

Hope you enjoy!

Amy

Cost:

bag spring mix salad = $3.11
tenderized round steak = $2.55
bottle Kraft Light Raspberry Vinaigrette = $3.19
orange juice = $0.89
clementines = $0.75
dried apples = $0.35
Total = $$10.85/5 = $2.71 a serving

Good afternoon!

I hope you’re Friday is going great! I really don’t know where my week went – seems like it should still be Wednesday, yet it’s not! My sisters were planning on posting today, however, with my brother Griffin (19) in surgery right now as I type, it has kind of through a ‘kink’ of sorts in our plan.

Griffin is having stretched ligaments reattached in his left shoulder due to a hunting injury that happened this winter. The doctor was hoping that he’d not have to have surgery, but it refuses to heal, so Dr. Smith is working on a 3^rd Brown guy in the last 4 years. I guess you could say we’re pretty good customers, but as ranch guys – I guess that just comes with the territory of what we do. We appreciate all of your prayers, I know many of you will lift Griffin up in prayer after you read this, and that is so encouraging to me! I have such awesome, wonderful friends and followers here on BeefonaBudget.com

This semester, I am in Animal Science 2253 Meat Animal and Carcass class taught by Dr. Gretchen Hilton, a Texan here at OSU from Archer City. After I told my mom who my professor was, she reminded me that my sisters have competed with her niece at Jr. Rodeo’s many years ago, and my mom remembers her barrel horses years ago while they were in college. Agriculture truly is such a small world!

Alas, the point of my story – last week’s presentation was on Meat in the Diet. It was a great presentation, and I felt many of my followers would find this information helpful, and encouraging about the benefits of beef  in their quest of a healthy diet. To view the power point click here: Meat in the Diet

I encourage you to look through this powerpoint, and hopefully be encouraged to consume more dark green vegetables, and more ZIP rich BEEF!

The one slide that I really wanted to talk about was that and I quote: “The US Centers for Disease Control Estimates that approximately 700,000 toddlers and 7.8 million woman in the US have iron deficiencies.

Y’all, that is so sad! 700,000 precious toddlers are not getting enough iron!

According to this link: Centers of Disease and Prevention

What is iron deficiency and why is it a concern?

Iron deficiency is a condition resulting from too little iron in the body. Iron deficiency is the most common nutritional deficiency and the leading cause of anemia in the United States.¹

The terms anemia, iron deficiency, and iron deficiency anemia often are used interchangeably but equivalent. Iron deficiency ranges from depleted iron stores without functional or health impairment to iron deficiency with anemia, which affects the functioning of several organ systems.²

Iron deficiency is a concern because it can:

• Iron deficiency can delay normal infant motor function (normal activity and movement) or mental function (normal thinking and processing skills).
• Iron deficiency anemia during pregnancy can increase risk for small or early (preterm) babies. Small or early babies are more likely to have health problems or die in the first year of life than infants who are born full term and are not small.
• Iron deficiency can cause fatigue that impairs the ability to do physical work in adults. Iron deficiency may also affect memory or other mental function in teens.

As you can see, iron is very vital and needed to be healthy, happy person. Back to Dr. Hilton’s slide, Iron from beef (which is heme iron) is more easily used by the body than iron from plants.

Look at these figures:

I don’t know about y’all, but that’s a lot of veggies! I am wanting to do more research about this, and see what I can do to help young moms, and woman across America learn how to eat healthier and consume more meat, so they can have the happy lifestyle they are wanting!

I hope you’ve enjoyed this change of pace for this beautiful Friday! Let me know what you think and if y’all would like more information like this posted at a more scheduled time, please let me know!

God Bless You,

Amy

Y’all I just love San Antonio! It is the place for memories, and boy do I have a lotta good memories there! Last year my brother RA met his the love of his life  along the river walk, and there is always awesome food, fun music and streets steeped in rich Texas History!

It was so good to listen to sessions pertaining to my favorite topic of ranching. I think it is the sign of wisdom and knowledge when you realize you really don’t know it all! I hope I never stop enjoying learning – because well, I just simply have too much fun at it. I also loved spending time with good friends I’d not seen in a long time. After being at the convention all day on Saturday, attending great sessions like:

How We’ll Feed the World
Dennis Avery, Hudson Institute
“Populations with increasing incomes want more and better protein. We face the challenge of feeding a lot more and a lot richer people without taking a lot of land from nature.” The United Nations (U.N.) projects world propulation will reach more than 9 billion by 2050, and will require 100 percent more food than we now produce. Avery, senior fellow and director for the Hudson Institute Center for Global Food Issues, Churchville, Va., will discuss these and other complcating factors of how we’ll feed the world.

and my favorite by the talented Mrs. McAdams!

What Are Scientists Thinking About,
Hosted by the Agricultural Research Committee
Branding and product expert Dr. Molly McAdams, formerly v.p. of Own Brand for H-E-B stores, will explore how economic trends and consumer preferences drive new product development and merchandising innovations in meat sales.

I went back to the historic Menger hotel changed and went out on the town to the Cattle Raisers Dance at the Buckhorn Saloon and Museum for a night of fun, and homemade tortilla’s and carne gusada! Oh y’all, I was in heaven! I stood by the table, watched these hardworking and expert cooks as they prepared probably my all-time favorite Mexican dish. My Uncle Jody and I, we just didn’t want to move – but savored every bite of the rich, delicate flavors of true-blue way to eat BEEF and Green Chilies!!!

I really couldn’t believe my luck, that the dish I’d prepared at home during spring break was being prepared for me! I do hope that you’ve tried this before, but if not – well, indulge, you won’t regret a single bite!

Carne Gusada

Please do forgive the awful pictures, they were taken by yours truly, with my mom’s point in shoot camera that apparently I don’t know how to focus properly! Aggravating! don’t let terrible photo’s keep you from testing this recipe out!!

You’ll need:

I can’t believe I only have 40+ days left of college. I’m so ready to be done, but know I’ll be a little sad to see this portion of my life come to a close. However, I can’t wait for the next portion of my life. I’m looking forward to keeping you informed about my next adventure!

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

Hope ya’ll had a good spring break!! Mine was awesome, I was not ready for it to end, and I’m not very happy about starting back to school…again, but with school comes busy days and quick lunches!

Mom and I fixed Skillet Tomatoe Beef Pasta, she found it in a magazine, I’m not sure what one, but it was really good, then I made some peanut butter cookies!

Skillet Tomato Beef Pasta

6 oz. uncooked pasta (such as penne, spirals, macaroni or shells)
1 lb. ground beef
1 medium onion, chopped
1 can (14.5 oz.) French style green beans, drained (cut green beans may be substituted)
1 can (14.5 oz.) diced tomatoes
1 tsp. oregano
1 tsp. garlic salt
1 tsp. basil
salt and pepper to taste
cheese, (cheddar, mozeralla or your choice)

1. Cook pasta according to package directions; drain well.

2. Brown beef and onion in large skillet while pasta is cooking; drain.

3. Season beef with oregano, garlic salt, basil, salt and pepper.

4. Add beans and tomatoes; mix well. Add pasta and heat through.

Put just enough grated cheese to cover the top. (optional) Garnish with chopped parsley, if desired.

Serve with salad, asparagus and garlic toast.

Peanut Butter Cookies

1 egg
1 cup peanut butter (creamy)
1 cup white sugar
Heat oven to 350.

In bowl, put all ingredients together mix well, if it is to moist add more sugar, roll in 1 in. balls, leave 1 inch on all sides because they will spread, and place on ungreased cookie sheet, lightly press down with fork.

Cook at 350 for 10 min. they will be very soft when you get them out but DON’T TOUCH them just leave them out at room tempature for about 10 min. or until firm.

ENJOY

Anna-Lisa showed us how to make these, and she has posted them before, but I thought I would, just for good measure!!

Lydia and I were just talking about trying them with brown sugar….we’ll have to do that sometime, if you do tell us what you think

These cookies are so Amazing!! And since they are wheat free my whole family can eat them. Sorry I don’t have any pictures…they disappeared so fast I didn’t have time to get the camera! Ha, ha! (My mom and brother are allergic to wheat.)

P.S. These cookies are great dunked in hot coffee for a quick breakfast!! I’ve actually done that before. But don’t tell my Mom!!

~Amanda Grace

Cost:
6 oz. uncooked pasta  = $2.18
1 lb. ground beef – $3.34 lb
1 onion= $0.78
1 can French style green beans =$0.50
1 can  diced tomatoes =$0.62
cheese = $1.75
Total =  $9.17/3 = $3.o6 a serving

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

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

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