Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Sunday, February 15, 2015
Nolan Ryan Beef Spotlight Featuring Bulls On Parade Fajita Burgers
I’m excited to share a fantastic burger recipe with you today that incorporates my love of Texas beef with my love for the Houston Texans football team! I recently received some beef and seasonings from Texas-based Nolan Ryan Beef. They offer a huge selection of products to choose from, but I picked 90% lean ground beef, a rump roast, and two gorgeous ribeyes to try out in my kitchen. This is some fantastic beef, yall! Ill be talking more about the roast and the steaks soon, but todays all about the burger! Before I get to the food...if you’re not familiar with Nolan Ryan, let me clue you in. He’s from my hometown of Alvin, Texas. And he just happens to be one of the best pitchers to ever play the game of baseball: 5,714 career strikeouts, 7 no hitters, and a member of the Baseball Hall of Fame. When he retired, he set his sights on baseball management...and producing high-quality beef products. Mr. Ryan is as serious about his beef as he was his pitching. His products are definitely all-star caliber: grown in Texas and full of flavor!
I used the hamburger meat and fajita seasoning to create an original recipe to enjoy during last weeks Texans game: Bulls On Parade Fajita Burgers. All the flavors of fajitas in hamburger form...are you drooling yet? Im a die-hard Houston sports fan: Astros, Texans, and Rockets. I have to admit to having an extra-special love for football...and the Texans! Their crushing defense was nicknamed Bulls On Parade last year, so that’s the name I gave my flavorful burger creation…which we enjoyed while we watched the Texans beat our nemesis Peyton Manning last Sunday.
This is a big burger full of big flavors…named after a BIG defense! The juicy meat is well-seasoned and seared to perfection…then layered on a toasted bun jack cheese, grilled onions and RED bell peppers, avocado slices, and a spicy creamy chile-lime spread. A spicy, juicy burger is the perfect meal to enjoy while watching the big game!
Bulls on Parade Fajita Burgers
a Weekend Gourmet Original
Step 1: Combine the following ingredients in a large bowl: 1 lb. 90% lean Nolan Ryan beef, 1 tbs. Nolan Ryan fajita seasoning, ¾ cup frozen corn kernels, 2 cloves grated garlic, 2 sliced green onions, and 1 tbs. Tabasco. Thoroughly combine all ingredients and let the mixture rest in the refrigerator for 30 minutes so the spices develop and permeate the meat.
Step 2: Make the creamy spread by adding the following ingredients to a bowl: ¾ cup light sour cream, the juice of ½ lime, 1 tsp. Nolan Ryan fajita seasoning, and 1 tsp. Tabasco. Stir well to combine and set aside in the fridge until you’re ready to assemble the burgers.
Step 3: Add 1 tbs. olive oil to a non-stick skillet over med-high heat. Add half of a yellow onion sliced into rings and one red bell pepper cut into matchstick pieces. Sautee until they are cooked, but still have a bit of bite to them. Set aside until you’re ready to assemble the burgers.
Step 4: Divide the meat mixture into three patties. Add 1tbs. olive oil to a large non-stick skillet over med-high heat. Heat the pan for 5 minutes before adding the hamburger patties to the pan. This will allow them to sear nicely on the outside and to caramelize any corn that’s on the outside of the patties. Cook for about five minutes per side.
Step 5: To assemble the burgers, toast three buttered hamburger buns. Put some of the chile-lime spread on both sides of the buns. Layer the ingredients on the bottom bun in this order: field greens, sliced avocado, a burger patty, a slice of jack cheese, and some of the grilled onions and peppers. Add the top bun and get ready for a feast!
We loved this burger! The meat was beefy and juicy, and the fajita seasoning-hot sauce combo gave it a nice heat. We enjoyed the sweet addition of the corn, which roasted on the outside of the burgers and provided another layer of flavor. The onion and pepper was vital to creating the classic fajita profile, and the creamy sauce was tart…with a kick from the fajita seasoning and lime. The creamy cheese and cooling avocado kept the heat from becoming overpowering. Keeping with the Texans’ blue and red theme, I served these burgers with BLUE tortilla chips.
My Texas readers can purchase Nolan Ryan Beef at several major grocery chains, including Kroger, Super S, and Sprouts. If you live outside of Texas, you can try this fabulous beef too. They offer online ordering and will ship all across the country.
Disclosure: Nolan Ryan Beef provided me with beef products in order to facilitate this post. All opinions expressed are mine, and the hamburger recipe is a Weekend Gourmet Original.
My Texas readers can purchase Nolan Ryan Beef at several major grocery chains, including Kroger, Super S, and Sprouts. If you live outside of Texas, you can try this fabulous beef too. They offer online ordering and will ship all across the country.
Disclosure: Nolan Ryan Beef provided me with beef products in order to facilitate this post. All opinions expressed are mine, and the hamburger recipe is a Weekend Gourmet Original.
Sunday, February 8, 2015
Nolan Ryan Beef Holiday Gift Sets Featuring a Fillet and Ribeye Combo Giveaway!
Some things in life are just a given…here’s an example for: Texans love their beef! Not any old beef, mind you…it must be 100% natural beef. One of my favorite brands of beef is Nolan Ryan Beef. Yes, that Nolan Ryan! In addition to being a Hall of Fame baseball pitcher, he also has a company that offers some of the best beef you can find anywhere. This Texas-raised beef is consistently juicy and tender, and it cooks up so nicely. My Texas readers can find Nolan Ryan Beef at select grocery stores around the state. If you live outside of Texas, no worries...they also offer convenient mail order. That allows people all across the country to give this great beef a try. Just in time for the holidays, Nolan Ryan Beef is offering a special discount code (BLOGGER05), which will save The Weekend Gourmet readers 10% off any purchase at their online store.
Nolan Ryan Beef is offering some really fantastic gift sets just in time for the holidays, including the Hall of Fame Fillet and Ribeye Combo. This gift set retails for $69.99 and contains the following items: two 10-ounce ribeyes, two 8-ounce bacon-wrapped fillets, a package of fully cooked beef sliders, and a bottle of their signature steak seasoning. They recently sent me one of these combos to try out in my kitchen. As an added bonus, they’re also going to be giving one of these Fillet and Ribeye Combos to one of you! My package arrived at my front door in a Styrofoam cooler with dry ice, which ensured that my steaks remained frozen during shipping. Inside the cooler, each steak was individually cryo-sealed in a packing box to keep the freshness in. I was very impressed with the care they took with packaging my gift set! A couple of days later, we decided to grill up the fillets for dinner. I wanted the beef to be the star of the show, so I kept it simply elegant.
I marinated the fillets in a jalapeno-garlic marinade that I like, then I cooked them medium using my cast-iron grill pan. They cooked up to juicy perfection! To stay with my spicy Tex-Mex theme, I served each fillet on top of a bed of Spanish rice. Then, I topped each fillet with a simple salsa of diced avocado, chopped grilled yellow onion, green onion, pomegranate seeds, lime juice and honey! It was an easy meal to prepare, but it was definitely fancy enough to serve company. The Nolan Ryan Beef fillets were definitely the star of the show. They cut like butter and had the beefy flavor that we love. Didnt it come out gorgeous?!?!?
So...who wants to win some Texas beef? Nolan Ryan Beef is going to send one of you the very same Hall of Fame Fillet and Ribeye Combo package that I received. They’ll even ship it direct to your front door in time for the holidays! To enter this giveaway, simply follow the directions listed in the Rafflecopter below -- each person can receive up to FIVE entries. I’ll accept entries until this Thursday at 1159 pm CST, and the winner will be selected and notified on Friday, December 6th. Good luck!
a Rafflecopter giveawaySaturday, February 7, 2015
Steak Soft Tacos with Corn Avocado Salsa Featuring Lauras Lean Beef
The steak is cut into thin strips and seasoned with lime juice and a Mexican spice blend, then quick cooked in a skillet. The meat is spooned into warm corn tortillas and topped with caramelized onions, shredded low-fat cheese and a zippy homemade salsa featuring corn and avocado. This recipe makes six filling soft tacos, which is enough for 3-4 people.
Steak Soft Tacos with Corn-Avocado Salsa
a Weekend Gourmet Original
Ingredients:
- 6 flour tortillas
- 1 yellow onion
- 1 lb. Lauras Lean Beef sirloin steak
- 2 tbs. Mexican seasoning [I used McCormick Gourmet Strip Steak Fajita seasoning]
- 4 tbs. olive oil
- 1/2 a lime
- 1 cup 2% shredded cheddar cheese
- For the salsa:
- 1 cup corn kernels
- 1 Roma tomato, seeded and diced
- 2 green onions, thinly sliced
- 1/2 avocado, peeled and diced
- Juice of half a lime
- Cilantro to taste
- Salt & pepper to taste
Directions:
Step 1: Slice the sirloin into thin strips and place in a bowl. Add 1 tbs. olive oil, the juice of half a lime, the Mexican seasoning and salt & pepper to taste. Stir to combine and let the beef marinate while you prep the salsa. To make the salsa, combine salsa ingredients in a small bowl and set aside in the fridge to let the flavors mingle while you prep the rest of the taco ingredients.
Step 1: Slice the sirloin into thin strips and place in a bowl. Add 1 tbs. olive oil, the juice of half a lime, the Mexican seasoning and salt & pepper to taste. Stir to combine and let the beef marinate while you prep the salsa. To make the salsa, combine salsa ingredients in a small bowl and set aside in the fridge to let the flavors mingle while you prep the rest of the taco ingredients.
Step 2: Add 1 tbs. olive oil to non-stick skillet over med-high heat. Cut the onion in half, then into thin strips. Cook until caramelized, about 10 minutes. While the onions cook, add the remaining olive oil to a second non-stick skillet over med-high. When the pan is hot, add the marinated steak strips and cook until they are browned and cooked med-rare. This took about 5-7 minutes for me.
Step 3: Just before assembling the tacos, wrap the flour tortillas in 2-3 layers of paper towels, and wet slightly with water. Heat in the microwave for 45 seconds, until they are steamed and soft. To assemble the tacos: add the steak, caramelized onions, cheese and avocado-corn salsa to the tortillas and fold over. Thats it...this is a filling all-in-one meal!
If you think lean beef means tough and flavorless, think again.These tacos are so good! The steak was spicy, juicy and tender. The onions were slightly sweet, and the corn-avocado salsa had a nice kick from the lime juice and cilantro. Feel free to add chopped jalapeno to the salsa if you want it to be more fiery. From start to finish, these tacos took just over 30 minutes to prepare. That makes them a great weeknight dinner these busy Fall evenings. As a bonus, any leftover salsa makes a fabulous partner for scoop tortilla chips later in the evening!
Disclosure: Lauras Lean Beef sent me free item coupons to facilitate developing the recipe for this post. McCormick also provided me with complimentary seasoning packets. I received no further compensation, and all opinions are my own.
Sunday, February 1, 2015
Hobo Stew Beef and Veggies in Foil Packets
We used to make this when I was a kid - it was economical, easy, and versatile. We called it Hobo Stew, even though its not a stew at all. Its a sirloin patty topped with fresh veggies and seasonings, then sealed up in a packet of foil and grilled. Grilling it all together in these packets melds the flavors, caramelizes the beef, and allows all of the juices to stay in tact. Its simple to make, and simply delicious.
Theyre portable and you can make them in advance, so theyre perfect for camping, or cooking out at the beach. When youre ready to cook, you just toss the packets on the grill. No turning, no watching. And at 30-45 minutes, youve got perfectly caramelized beef on the bottom and delicious steamed veggies on top. (Give a quick peek at 30 minutes by opening one of the packets and checking to see if the potatoes are tender. If not, leave on for another 10-15 minutes.)
Every time I make these I wonder why I dont make them more often - theyre so darn good!
Hobo Stew (Beef and Veggies in Foil Packets)
Serves 4 (serving size 1 packet)
Grill Medium-High (about 450 - 500 degrees F)
Ingredients:
1 1/2 pounds grass fed ground sirloin
sea salt (I use Maldon Sea Salt)
fresh cracked pepper
Worcestershire sauce
2 cups fresh green beans, cut in bite size lengths
2 cobs fresh corn, cut from cob
2 red bell peppers, chopped
4 small Yukon Gold potatoes, cubed
2 zucchini, cubed
2 red fresno peppers, thinly sliced (optional)
extra virgin olive oil
Take 2 long pieces of aluminum foil and criss cross them, one under the other and place on the counter. Do this 3 more times, making a total of 4.
Divide the ground sirloin into 4 equal parts and make large, flat patties out of each. Place one patty in the center of each criss-crossed foil and season with sea salt, pepper and several dashes of Worcestershire sauce.
Top each with 1/4 of the veggies:
 |
| french green beans |
 |
| corn off the cob |
 |
| red bell pepper |
 |
| Yukon Gold potatoes |
 |
| zucchini |
 |
| red fresno peppers |
Season with sea salt, pepper, several more dashes of Worcestershire sauce and a light drizzle of olive oil:
Seal up the packets by bringing the four ends of foil up to the top together and folding over. Leave room inside the packets for air to circulate and steam. Place packets on the heated grill and leave for 30-45 minutes.
When done remove from grill and place each packet on a plate and serve.
This dish is so versatile you can tailor each packet to suit your picky eaters. You can use any veggies you like, in any quantities you like. I normally like to add cherry tomatoes to mine (although I didnt have any this time) and whatever veggies are in season.
Saturday, January 24, 2015
Roast Beef Remoulade Fried Onions Open Face Sandwich
When I was a child and my parents would have a lunch party, they would set up a smørrebrød table. Often they served the Danish roast beef open-face sandwich with homemade Danish fried onions and Danish remoulade sauce. This classic sandwich was always a sure-fire crowd pleaser. It was and still is a completely delicious treat!
Below are a few ingredients to make an absolutely delicious sandwich.
Ingredients:
Its that easy! This sandwich goes great with enjoy with lager beer too. We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.
Be sure to send me pictures of YOUR open-faced sandwiches.
xoxo,Karen Grete and Heidi
Check out some of our other postings such as
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
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Below are a few ingredients to make an absolutely delicious sandwich.
Ingredients:
- 1 piece of rye bread
- European style butter
- 4 slices of roast beef
- 1 to 2 tablespoons of homemade remoulade sauce
- 1 dill pickle
- homemade Danish fried onions
- parsley for garnish
- When you are ready to make this smørrebrød, the first thing to do is butter a piece of dark Danish rye bread.
- Lay across the rye bread either 3 to 4 slices of roast beef.Depending on the size of the roast beef.
- Then, add a nice large spoonful of remoulade sauce on top of the roast beaf. This rich mayonnaise remoulade sauce adds a delicious flavor to this sandwich.
- Next add on top of the remoulade a large spoonful of homemade Danish fried onions which gives the sandwich a perfect savory flavor.
- Add a slice of pickle fanned out.
- Finally for garnish add parsley on the side
Its that easy! This sandwich goes great with enjoy with lager beer too. We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.
Thumbs up for open-faced sandwiches!
Be sure to send me pictures of YOUR open-faced sandwiches.
xoxo,
Check out some of our other postings such as
- how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
- how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
- how to make aeblskiver (æbleskiver)
- how to make Danish Christmas Klejner
- how to make easy Danish cucumber salad (arguksalat)
- how to make Danish sugar browned potatoes (brunede kartofler)
- how to make Danish red cabbage (rødkaal)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
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