Search Results for: label/duck

Duck Mac and Cheese

I am a sucker for macaroni and cheese. OK, let’s face it, I am sucker for any comfort food. So when Tina over at Mom’s Crazy Cooking announced a crazy cooking challenge for mac and cheese, I knew I couldn’t miss it.

The challenge…which mac and cheese recipe to do. The easy mac, the stove top velveeta laden, the baked spicy, the triple mac, or do I try something brand new???

I bring you brand new. First time ever. Well, for me. We had to clean rearrange the freezer this weekend to get some freezer beef in it. I found I had some unused duck from my friends at Maple Leaf Farms.

So, I bring you duck mac and cheese.

I started with a half duck that had been roasted in sitting patiently in the freezer for me.

It came shrink wrapped which made my quick defrost in the microwave easy.

When it was thawed, I removed the bones and cut up the duck. I also removed most of the skin.

At the same time I got cooking my pasta. I used a whole grain penne, but use whatever you have. This box was a little shy of a full pound.

I add salt to the water when I cook pasta. I love salt. I can’t help my self.

Then I toss the cubed duck in a skillet with about a quarter of onion and 2 chopped cloves of garlic. Cook until duck is completely heated and onions are soft.

Remove from the pan and let set. But the remnants in the pan are too good to not use, so pour about 1/4 a cup of broth or wine into the skillet to soften it all up. 

Then grab a can of evaporated milk and pour right into skillet with all the yummy goodness that you just softened up.

Then add about 1 1/2 cups of swiss cheese. More if you would like. Extra cheese won’t hurt anyone!

Go ahead and add about 1 tablespoon of parsley, a teaspoon or two of salt, and about 1/2 teaspoon of white pepper.  Add another cup of regular milk. When the milk and cheese just begin to boil (you better be stirring the whole time), add the duck and onions.

Now, when your pasta was done cooking, you should just pour it into a butter casserole dish.

Then it is ready to have the duck and cheese sauce poured over top. Stir together.

Go grate another 1/2 cup of Swiss cheese. Sprinkle over top. 

Then bake it for about 25-30 minutes.

Expect to love it. Duck might be my new bacon. Loved this. Go ahead, peel off a piece of penne from the top before you serve your family…you know I did:)

Want to check out more delicious mac and cheese recipes and vote for mine to be your favorite? Go visit Mom’s Crazy Cooking Challenge.


Hunk of Meat Monday: Whiskey Duck

It is a brand new day here in the Beyer household. Momma is making duck. Thanks to the major hook up from Maple Leaf Farms and one of their fabulous employees who is in my Ag Leadership Program class with me, my family is enjoying Indiana raised duck!

I of course have been planning on participating in, my gal pal, Ott, A’s Iron Chef duck competition. However, between being stuck in Atlanta thanks to a small winter storm and my three days at leadership training, I never found time to get my duck. So, it was delivered to my door. That is how easy it is to get the duck of your choice! Order it online!

And was it a family favorite tonight!

I chose to make the whiskey duck recipe that I found in Maple Leaf’s cookbook I had gotten last year.

The recipe called for six breasts, but I made two. I figured that I would follow the serving suggestions on the box!

Grabbed what was left of my whiskey (my husband has been sneaking it while I am gone) and some honey to start the marinade.

Minced a shallot and a couple of garlic cloves.

Tossed ‘em in.

Added some rosemary and thyme.

Turned it all around…

Next up, the breasts.

Let them chill out in the fridge for a few hours.

Now, the kind people at Maple Leaf scored the duck skin prior to packaging. So, if you are not so lucky, you will want to score the skin of the breasts before putting them in the pan.

Put the breasts in the pan, skin side down for about 13 minutes. Salt and pepper the breasts. Turn over and let cook for another three or so minutes.

Notice the score marks.

Now, we are dealing with poultry, so we want to temp these babies.

You want the core temp to get to 160 degrees. Remember, meat continues to cook while it rests.

Very important to rest your meat for a few minutes. Keeps the juice in your meat.

Slice it up.

Yes, it is pink, but the core got to 160, so it is safe. Also, remember duck is all dark meat so even the longer cooked meat will not appear white. Cooking it longer will make the meat more dry and less tender, but cook it to your preference.

I served it up with some Parmesan risotto with peas. Everyone actually like the duck! The risotto, well, the princess and I ate it up.

Head on over to Ott, A’s Duck Challenge to get more duck recipes.

Do you have a meaty recipe you want to share with all of us, even if it isn’t duck! Link on up here. Grab the button and let your readers know where other meaty recipes can be found.
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Also linked at Mouthwatering Mondays.

Hunk of Meat Monday: Asian Duck Tacos

My family thinks they don’t like Chinese, Japanese or other Asian food. My family does love duck though. So, since A Latte with Ott, A is having the Iron Chef Duck Challenge, I decided to see if I could get my family to eat an Asian inspired duck dish.

These Asian duck tacos were a huge success. No leftovers. Zero. Zilch. Score!

Thanks to Maple Leaf Farms half roasted duck, this meal is a quick one too.

I grabbed the duck out of the freezer in the morning and threw it in the fridge. When I got home I grabbed a bottle of sesame ginger marinade.

I took the duck out of the package and shredded the duck and then poured 3/4 cup of marinade over top of the duck.

Let it set for about 30 minutes. I sliced up a half a green pepper and mixed into the duck.

Toss the duck into a skillet over medium heat for 4-5 minutes. Then add two sliced green onions into the skillet and cook for a minute or two before turning the heat off.

While the duck is cooking, get your slaw ready. Start by combining sesame oil, vegetable oil, rice vinegar, sugar and Asian seasoning.

I grabbed a bag of bagged slaw and added green onions to the slaw and poured the dressing over top.

Then combine the duck and slaw together on a tortilla shell.

Hunk of Meat Monday: Asian Duck Tacos
  • 1 half roasted Maple Leaf Farms duck, deboned and shredded
  • ¾ c. Ginger Sesame Marinade
  • ½ bell pepper, sliced
  • 4 green onions, diced
  • ¼ c. sesame oil
  • ¼ c. vegetable oil
  • ¼ c. rice vinegar
  • 3 Tbsp. Asian seasoning
  • 2 Tbsp. sugar
  • 1 bag of coleslaw
  • 8 flour tortillas
  1. Mix shredded duck and marinade together. Let stand for 30 minutes.
  2. Add green pepper slices and then pour into skillet.
  3. Heat for 4-5 minutes and add 2 green onions. Heat for another 1-2 minutes. Remove from heat.
  4. Combine slaw and 2 green onions in a large bowl.
  5. Mix oils, rice, Asian seasoning and sugar together in another bowl.
  6. Pour oil mixture over slaw mixture.
  7. Build taco by putting duck mixture onto tortillas first and top with the slaw.

Be sure to check out other great duck recipes over at the Iron Chef Challenge! Can’t wait to see what gets linked up this week.

Hunk of Meat Monday: Beef Stroganoff

My IRL friend over at FenceRow to FenceRow made beef stroganoff a while back for HOMM. It sounded so yummy, I decided I needed to feature it on HOMM! Thanks Jeanette!

I started with the leftover browned meat and onion I had made an extra pound of for the crock pot lasagna.

Because I love onions, I added another half of diced onion. Then tossed in a four ounce can of mushrooms.

Added a can of mushroom soup.

And a about a cup and a half of sour cream.

Add salt and pepper to your liking.

Mix together and serve immediately over buttered noodles or rice.


What are you making tonight for dinner? Anything good? Do share!

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Food and Politics: New School Lunch Rule and Organics

Well, we are a month into school. For a month I have had a consistent experience with my kids. When they hop in the car after school, they are HUNGRY. And not the I need a snack kind of hungry. The “can you get me a large pizza with a side of bread sticks” kind of hungry.

At first I thought this was because of what time they ate lunch. Last year Boo ate at 10:45. But, this year he eats a bit later. Then I started paying attention to the menu, and I began coaching my SECOND GRADER on when he should order a double entree. And then last week it struck me. There were only two meals all week that had meat in them.

Well, hello, no wonder he is starving. He is eating cheese quesadillas with 4 carrot sticks, a fruit cup and pudding. And it isn’t as if my kids are picky and refuse to eat carrots and fruit. They like most fruits and vegetables. But they need a bit more food than they are getting 4 hours after breakfast. I am surprised Boo hasn’t been in more trouble for eating glue in the afternoon for a snack.

My friend, Katie @ Pinke Post brought this issue up too. Her high school aged son who was playing football was eating his lunch as an appetizer. So, I checked out the new school lunch rules. Come on people, where is the B12? How are kids even staying awake in the afternoon? Oh wait, they’re not…

sleeping kids in the carOnce again the government has established a ridiculous policy. To end obesity in 1/3 of our children, who most likely eat more outside of school then in school, we are also starving our healthy, active kids. Real great policy there USDA. So, now this momma is packing more home lunches. And I have a log of summer sausage with me when I pick the kids up from school.

While we are talking about food, anybody else notice that little research study Stanford released Monday? The one about how organic food isn’t anymore nutritious than non-organic food. This wasn’t news to me since you all already knew I didn’t waste spend money on organic.

I think choice is necessary in the market place. We should not be regulated to buy one type of food over another. Everyone should be free to buy organic if they so please. I really try to listen to people who are indignant about buying organic. I mean, my word, it isn’t a cheap thing to be doing. I heard it costs one family an addition $1500 a year today. Yikes, that is a family vacation…

But it became very, very clear to me this week that farm folks and non-farm folks don’t see eye to eye on this. At all.

I think all farmers work hard to provide people with safe, nutritious food. Both Organic and non-organic farmers. But what frustrates me is that a food label has become a status label over the past few years. A label has become a perception of better while science has shown no safety or nutritional difference.

People will say this is a complicated issue. Folks will say “We don’t really understand what GMO’s can do to us long term.” Or “We don’t want any pesticides on our food.” OK, fine with me. Be my guest to buy organic. Support those farmers. Sleep more at peace at night.

But please, for the love of food, do not make people feel as if they are slowly killing their children if they feed their children a regular apple opposed to an organic apple. Because after all, any apple is better than a twinkie or bag of cheetos.

OK, putting my soap box away till next time…

Hunk of Meat Monday: Amy’s Chicken Tetrazzini

I have started trying out a few of the recipes from Gooseberry Patch’s soon to be released “Big Book of Home Cooking.” First one out of the gates was Amy’s Chicken Tetrazine.

 I must admit, I have never made a tetrazzini. After reading through the recipe, I decided the mushrooms were a must. I had some cubed cooked chicken in the freezer that had been leftover from another meal, so I used it for this. I also, tossed in a half of a diced onion to the butter off the bat. After sauteing till they were soft, I added the flour and finished the recipe as written.

Thickened the sauce up and added spaghetti.

Stirred in the chicken and onions and then spread in a 13 x 9 pan before sprinkling with Parmesan cheese.

After baking we all enjoyed the creamy goodness. Especially the kids!
I can already tell, I am going to love this cookbook!
What do you have cooking up this week? Anything good? Do share!
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Hunk of Meat Monday: Beef Burgundy from Two Maids a Milking

We have a guest blogger this week on Hunk of Meat Monday!! Liz from over at Two Maids a Milking is sharing a sure fire family pleaser! 

Now, here is Liz…

I love this recipe because it is so easy and tasty!! You can make it in a crockpot, bake it or cook it on the stove depending on how much time you have.

I start by taking my stew meat and dumping it in to a large ziploc bag. I then add about 2 tablespoons of olive oil and a teaspoon of season salt. Let sit for 15 to 30 min depending on how much time you have.
I then place the stew meat in a skillet to brown the edges. This is optional. 
Then I add the burgandy or wine to the skillet and let simmer.
Turn your heat to low and add the rest of the ingredients.

I finished cooking this batch on the stove on low for an hour. Stew meat can be a little tough so it is important to cook it slowly.
 Serve over rice or noodles. Enjoy!!
Click on recipe card to open and print out. 
So, what do you have cooking this week? Link up your recipe and be sure to “Like” your favorite!

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Hunk of Meat Monday: Crock Pot Sloppy Joes for a crowd

Have you ever needed to feed hungry teenagers? A field full of farmers? Wanted to make a meal that you could double, triple, quadruple to freeze the leftovers? These sloppy joes are just that!

This can also be a one pot wonder! I actually put frozen ground beef in the crock pot overnight. When I woke up it was nicely browned. Once I broke it up and drained the fat off, I put the beef back in the crock pot. I added onion, celery, tomato sauce, tomato soup, mustard, ketchup, BBQ sauce, brown sugar, dried mustard, chili powder, garlic powder, salt and pepper.

Gave it good stir.

Then I put the crock pot back on low and let it cook for four hours. It was ready for a great lunch after church with several families from church. And now I have three meals in the freezer waiting for me too!

Hunk of Meat Mondays

Working Mom Wednesday: Confessions of Motherhood

There are books out there about motherhood, parenting, what to expect when you are expecting. But, none of them really give you the honest truth. For those who have had one of “those” conversations about motherhood, you know what is about to come. For those who have never been privileged enough, get ready for some honesty.

  1. When you are holding your beautiful newborn baby and the nurse offers you stool softeners, don’t say no. Trust me. Take the whole bottle. I made that mistake.
  2. When the doctor asks if you want to go home early with your beautiful newborn, say no. I didn’t make that mistake.
  3. When you get home with newborn, never, never put them down. You will blink and they will no longer want you to hold them. I should have held them more.
  4. Nursing is your decision. Don’t feel bad for choosing to do it or choosing not to do it. It is your body and your baby. Tell everyone to back off.
  5. Let go of the fact that you think you should make your own baby food. The majority of folks don’t make their own baby food, regardless of what they might say. Women tell half truths;)
  6. While we are talking about food, don’t get hung up on organic, natural, or what ever the label might be on food. Unless you have raised food yourself, milked cows yourself, or butchered an animal and you know exactly what the label means, don’t waste your money. It is a marketing ploy and it is working! Take the money and put it in your kids 529 account. Trust me they WILL thank you for that!
  7. Don’t let your kids live in a bubble. There are germs in the world. There are crappy people in the world. Life happens and kids are resilient. Let them be exposed. And help them learn from exposure.
  8. Just write off being able to ever where clothes that are ever truly clean. You will be in an extremely important meeting and look down and see a huge booger your kid wiped on you before walking out the door. Let it go, boogers happen, so does poop and so does puke. 
  9. Be prepared to walk out of a public setting at any moment, even if it means a big, HUGE sacrifice for yourself. It will have to happen. It will happen when you are almost done grocery shopping or right before your food comes at the restaurant. Own the fact that you will have to do this.
  10. Being a parent is the most rewarding, most frustrating, most exhausting, most exhilarating, most blessed thing you can ever be privileged enough to do. I thank Jesus everyday for me kiddos. 
So, what are your motherhood confessions? I know you have ‘em!


Tips for Buying Meat on a Budget

It seems like Meatless Monday isn’t a fad. Yet, I can’t seem to convince my family that no meat all day long is a good idea. Maybe it is because we have two full freezers of meat that was raised by our family. Maybe it is because we enjoy B-12. If you are like me and not totally convinced going meatless is reducing anything, except maybe your budget, here are some tips for reducing your meat budget.

Meatless Monday

1. Buy in bulk

Whether it is at Sam’s club or from a farmer directly, buying in bulk reduces your cost per pound. I can buy pork shoulder in 20 pound whole pieces for $1.77 a pound at Sam’s. I paid my brother $2.75 per pound for a half of a beef. Either way, it is cheaper than buying beef or pork in smaller sizes. Beef is more expensive because it comes down to numbers.





These are the average feed efficiencies. What does that mean? The pounds of feed an animal has to eat to gain one pound of weight. So, these numbers are in order of most efficient to least efficient, of fish, chickens, pigs, and beef cattle. Yes, fish will gain a pound for every pound of feed they eat. Chickens will convert half of the feed they eat into body weight gain. And, cattle eat a lot to get one pound of weight gain. It cost more to get one pound of beef than pork or chicken or even fish.

2. Cut and grind at home

If you are buying all of your meat at the grocery store, it will be cheaper to buy it all in whole pieces of meat. Buy whole pork loins and slice them at home to make pork chops. Buy a beef chuck roast and grind it at home to reduce the cost of ground beef. Whole chickens are cheaper per pound than boneless, skinless chicken breasts. The store adds cost to the per pound price the more they handle the meat to cut it, remove bones or grind it up. You can do it at home to save money.

3. Go Lean

While it may look like an 80/20 ground beef is cheaper on the label, 20% of the beef will be poured out when you cook the meat. The 20% is just fat. This is why your hamburgers shrink or you have so much grease in your skillet when you brown beef. If you don’t want to through away 20% of the fat, buy leaner meat products.

4. Buy quick sales

I have noticed that most grocery stores have meat that is expiring the day we are shopping. They will have this meat marked down at great prices. This meat is still perfectly safe to buy and freeze at home. Don’t be afraid to pick up a cut of meat you haven’t tried before either if the price is right.

5. Buy out of season

Have you noticed that you don’t eat as many post roasts in the heat of summer? Or that you don’t grill as many steaks or brats in the dead of winter? Many times, there may be a large supply of “out of season” meat so grocery stores will be encouraged to run sales on these cuts of meat. Buy them up and freeze them for later or eat them for a change up! I have noticed chicken wings get mighty expensive the closer we get to the super bowl. I always buy them six months out and freeze them!

6. Know your labels

It seems that the marketing world has filled our food packages with lots of labels. But what do they all mean? Educate yourself. Labels like all-natural or hormone free are bogus labels that are not regulated and have false meaning. All meat has hormones in it. Meat comes from animals. Animals, just like you and me, have hormones that naturally occur in it. It has been illegal to feed hormones to chicken and turkeys for over 50 years. So, all poultry is free of artificial hormones. All meat chickens and turkeys are also raised in cage free environments. All of them. So, if a commercial or label says chicken meat is cage free, it isn’t anything special.

Additionally, all meat, eggs, and dairy is antibiotic free. Animals that have been treated with antibiotics have strict withdraw periods and processing facilities follow guidelines and rules that are enforced by the FDA and USDA to guarantee the products do not have any antibiotics in it. So, once again an antibiotic free label is meaningless. All of the products are antibiotic free. Now, if you want to have meat, eggs or dairy that came from an animal that was never given medicine, you may just want to stick with certified organic. However, this will cost you, since organic farms can’t treat sick animals with medicine.

Be sure to check out the other tips and food tidbits as part of the 30 Days on the Prairie Farm Series.

30 days on the prairie farm

Hunk of Meat Monday: Crock Pot Favorites

With the school year well underway and the grilling season coming to an end over the next weeks, I figured I better stock piling my crock pot recipes. So, I thought I would share some of my personal favorites along with some I have snagged from a few of my favorite bloggy pals.

We love Mexican food, and these pork fajitas will be tasty this fall.

Italian Beef is another favorite in our house too.

One reason we love it is because you can make these

And this

But my friends, they too have yummy crock pot recipes. Like My friend Katie’s, over at Pinke Post, chicken wild rice soup.

I think many of us have also tried our hand at crock pot lasagna, including Lana over Walking the Off-Beaten Path.

In my opinion the cheese dip that Heather over at 3 kids and lots of pigs makes is a complete meal for my family!

Over at a Latte with Ott, A, there is a holiday pork loin that I cannot wait to try.

But nothing beats shredded meat. Checkout this savory chicken from Going Jane.

But, so does this zippy pork from my gal pal, Cris over at Goodeness Gracious.

So, what great crock pot recipes do you have in your recipe book? Or even your meat recipes, link them on up. I can’t wait to try them!

Hunk of Meat Mondays

Hunk of Meat Monday: Jalapeno Bacon Poppers

I love all the fresh peppers that Indiana summers bring. Sure I have eaten my weight in sweet corn and BLTs too. But after you make these jalapeno bacon poppers, you will love the fresh pepper summer brings too.

Let’s be honest, when I saw these burgers from Anna at Sometimes on Tuesday, I added them to the mix of most makes this summer since I have fallen in love with my jalapeno poppers.

Back to the poppers. Start with a can of crescent rolls. Break each triangle apart and then cut each triangle in half.

Cut 2-3 jalapenos in half lengthwise. Take the seed out and then cut into bite size pieces.

 Fry up some bacon good a crisp. Like there is any other way to fry bacon:)

Then put a dollop of cream cheese in the middle of each piece of crescent roll followed by bite sized pieced of bacon. 

Follow it up with a piece of jalapeno.

Then pull up the edges around all the goodies.

And then you have it. Finish compiling the rest and bake on 375 for about 10 minutes. You want them nice and golden brown.

They are fantastic!

Link up what you have cooking this week. Can’t wait to see your summer meal creations! Be sure to get some great ideas also from those who share their recipes.

Hunk of Meat Mondays

Hunk of Meat Monday: Fremont Diner is dishin’ in Sonoma

Have you ever had a life changing breakfast? I recently did, and felt I had to share the incredible hunk of meat I had for breakfast at a random hole in the wall with you all. I feel as if my most recent trip to Napa and Sonoma  had big expectations for the wine, but I think the breakfast I had at the Fremont Diner in Sonoma will be one that I will dream about for years to come.

But, let’s start at the beginning. The Fremont Diner is a dive. You wouldn’t notice the little dump joint if you weren’t looking for it.

Luckily there is a big diner sign that gets your attention.

When you go it you are quickly drawn to the counter where you can watch the cooks working their magic.

But, on a cool summer morning, we were drawn to the picnic tables outside.

Besides the weather, the view wasn’t bad from our seats outside.

Of course after coffee was quickly ordered it was onto the choice of picking what to order for breakfast.

We were so excited to see some southern specialties on the menu. Can you tell I was drawn to the Chicken & Waffle. But, we couldn’t pass up a little something else.

Cheesy grits for the table. And boy did they not disappoint.

So, the next time you are in California and out in Napa or Sonoma be sure to stop by the Fremont Diner. You will not be disappointed.

What recipes are you sharing this week? Got any good breakfast goodies? Or lunch keepers? Link ‘em up and be sure to get some new ones from those linking up!

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Hunk of Meat Monday: Creamy Chicken Pesto & Bowties

Recipe #4 of the Gooseberry Patch/Real Farmwives in the Kitchen project is in the bellies of the Beyer family. And it was yummy! Creamy Pesto and Bowties from Farmer’s Market Favorites was easy, yummy, and a keeper!

I started with a pound of frozen chicken tenderloins. I browned the chicken in two tablespoons of butter. I seasoned the chicken with some garlic salt before sauting. I got water boiling for the pasta as the chicken cooked.

The recipe didn’t call for mushrooms, but guess what? I had them so I added them about half way through cooking the chicken.

Once the chicken was fully cooked, I added a can of cream of chicken soup (the recipe called for cream of celery but I didn’t have any), 1/2 cup of pesto, and 1/2 cup of milk to the chicken and mushrooms. Now, I should have cubed up the chicken before adding soup and milk. I recommend you doing so if you make this dish.

I use store bought pesto. Giada has a great pesto available at Target.  Highly recommend it!

 Bring it to a boil and then simmer for five minutes. When the bowtie pasta is cooked, add it to the chicken and sauce.

I topped with some mozzarella cheese to add to the creamy goodness.

What are you serving up this week? Link on up to Hunk of Meat Monday!

Hunk of Meat Mondays

Gooseberry Patch gave me the Farmers’ Market Favorites cookbook free of charge. After I prepare 10 recipes I will have a free cookbook to give away to one of my readers.

Hunk of Meat Monday: Hog Roast

We had ourselves a hog roast this weekend. Yes, we roasted the front quarter AND back quarter of a hog for 14 hours. And of course this was after it brined for 24 hours. Check out the master piece.

It all started last summer. Our neighbors butchered a pig last summer and roasted it half of it. They threw the other two quarters in the freezer. So, literally, a week ago they pulled them out of the freezer and put them in our garage fridge. This past Thursday night, we made up a LARGE batch of my brine solution and let the pork soak for 24 hours in the fridge.

We thought a large garbage bag would be great for brining. WRONG. Ripped wide open. Go for the tote.

After 24 hours in the fridge, we pulled our pork out for a rub down, wrap up and grilling.

The brine solution turns the meat from a bright pink to more of a beige. The salt and sugar has been absorbed. Success!

Want the rub recipe. Check it out over here.

The men were loaded with enough wood to keep the meat cooking all night long.

After all the meat watching, it was time to finally pull it off.

Such a pretty piece of meat…

My husband thought he needed a nibble as he carved the meat from the bone.

Once we got it all cut up, I mixed the left over rub with some beef broth and poured it over top. I might have also poured a beer or two over top the meat too. Just maybe;) Back to the grill to stay warm till the dinner bell.

 What’s your hunk of meat this week? Do share!

Hunk of Meat Mondays

Hunk of Meat Monday: Working Mom Meals & Tips

Ever have one of those nights when you didn’t lay something out or get the crock pot filled with something that would be waiting for you when you get home? Yeah, me too. Especially when the morning started in a different state. So, I have to have a few 15 minute meals in my back pocket. Some of you linked up some great working mom meals this week.

This is an easy microwave casserole that is going to be a mainstay in my house thanks to Kathryn at Talking Dollars and Cents.

Heather over at 3 kids and a lot of pigs has a pulled pork to the rescue meal that is also a great time saver for her as a working mom.

Going Jane has this quick and oh so yummy BBQ chicken pizza that is also going to be a new recipe in my fold.

So, I have a few go to meals, but really I have a few go to tools. The Pampered Chef Large Micro Cooker for Microwave is pretty much my saving grace. I can take a pound of frozen hamburger and have ground beef in SEVEN minutes. Yes, I said 7 minutes.

While the hamburger is browning in the microwave, get your water going for your noodles. I use thin spaghetti because it cooks a bit faster than regular spaghetti. Once the spaghetti is cooked drain and add your sauce to the same pan you cooked the spaghetti in.

Add the meat to the sauce. Heat the meat and sauce until just bubbling.

 Add the noodles.

And stir all together.

And serve!!

While the spaghetti was cooking I threw pan of Texas Toast in the oven.

Happy kids with our Sam’s Club sized Parmesan cheese.

What are you cooking this week? Link on up. Grab the button and put it somewhere on your blog. Be sure to visit others to get some great recipe ideas.

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Hunk of Meat Monday: Croque-Madame Casserole

Breakfast for supper. One of my favorites. Last week, my blog pal over at Krista’s Kitchen featured her Croque-Madame Casserole. I couldn’t wait to try it!

I have to admit, I of course made some small adjustments to her recipe. One change was the cheese. She suggest using Gouda. However, I had just stopped by Fair Oaks Farms in Northwestern Indiana and got some butterkase cheese. I just had to use it in this casserole.

I grated it all up.

Then make about two cups of white sauce. I took four tablespoons of butter, melted it down in a sauce pan and added four tablespoons of flour and combined into a rue. Cook for about one minute. Slowly add 2 cups of milk and whisk together. I then added salt and pepper to taste and 1/2 teaspoon of dried mustard.

Pour half the white sauce in the bottom of an 8 x 8 pan.

Layer four slices of bread on top.

Layer sliced ham on top of the bread. I used a whole 10 ounce package. Use half on the first layer of bread.

Then layer half of the cheese on top of the ham. Repeat bread, ham and cheese again.

Pour the remainder of the sauce over top of the second layer of cheese.

Looks yummy doesn’t it?

Bake for 30 minutes on 400 degrees. Right before it is done baking, fry up six eggs. Pull the casserole out of the oven and cut into six pieces. Place one fried egg on top of each piece. Top with a slice of swiss cheese and bake for a few more minutes to melt cheese.

Let sit for about five minutes before serving.

Enjoy the cheesy goodness. We loved it!

What are you making this week? Got a good meaty recipe?

Link on up and grab the button to let your folks where you are sharing your recipe.

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Hunk of Meat Monday: Angel Chicken

I have a whole slew of magazines coming my way now thanks to having a kids who has to sell magazines each fall. While, I could sell magazines to every family and friend in a 300 mile radius, I just bought 10 for gifts and a few for myself. Just a few. One of which is Midwest Living. I am in love. Truly. I got angel chicken straight from it.

Midwest Living this month had the 10 best slow cooker recipes. Awesome for me. Completely awesome!

Of course a started with a solid hunk of chicken tenders.

Brown the chicken in a larges skillet with a tablespoon or two of oil on medium heat.

 Pour into a slow cooker.

Now onto the goodies…

 Take four tablespoons of butter and melt it in the same pan you browned your chicken.

 Sprinkle one package of Italian dressing seasoning mix.

 Pour in one can of cream of mushroom soup.

 Mix together and then add four ounces of cream cheese. Original recipe called for chives and onion cream cheese spread. I had low fat blocks of cream cheese, so that is what I used.

 Once the cheese is melted and completed incorporated, I added the 1/2 cup of wine.

 Mixed it completely.

 Cut up 6 ounces of mushrooms into quarters and toss into slow cooker.

 If you like garlic, add a few cloves that have been rough chopped.

Then pour the soup and cream cheese mixture over top.

 Cook on low for 4-5 hours.

 Pour over top of noodles or rice and enjoy. I sure did!

So, what is cooking at your house this week? Having a big meaty Monday meal. Share it with us. If you are sharing a recipe on your website, be sure to add your link. Grab the button and let people know where they can find other great recipes.
Hunk of Meat Mondays
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Hunk of Meat Monday: Pepsi Pork Chops

This week I am lucky enough to have a fellow Real Farmwife filling in for Hunk of Meat Monday. I bring you Sarah from This Farm Family’s Life. Be sure to check out her blog for other great recipes and learn a little bit about their farm and family.

Hello Beyer Beware readers! Leah has allowed me to do a guest post for Hunk of Meat Monday so today I am sharing a delicious and super easy recipe with you.

The husband and I, along with his parents, currently feed out about 150 head of beef cattle. We buy them as “feeder cattle” weighing about 500 pounds. Then we feed them until they reach about 1200 pounds and sell them as “fat cattle”. So, needless to say we are huge supporters of the meat industry.

However, today I am sharing a pork recipe with you! I bring you my Pepsi Pork Chops!

Start by combining the ketchup, Pepsi, onion flakes, and Italian seasoning.

Place pork chops in a greased baking pan and pour the mixture over the top.

Bake at 350 degrees for one hour. Enjoy!

This recipe can easily be cut in half. I always make a lot to feed my family of carnivores!

Do you have a go to meal to share with us this week?  Last week, I love these two recipes and they also got the most hits from all the Beyer Beware readers. Be sure to check them out.

Hunk of Meat Mondays

Hunk of Meat Monday: Teriyaki Beef Kabobs

We had some great weather to grill out this week. I normally just grill steak or chops or burgers, but this week, I decided to put together some beef kabobs. Yummo!

But last week we had some popular posts! Here are some of the posts that got the most traffic.

So, now back to the kabobs. Super easy recipe. I called home to have the hubby set out a big sirloin steak. When it was thawed, I had him cut it into cubes and pour some teriyaki marinade on it.

When I got home I cut up onion, peppers and cleaned some whole button mushrooms. Put them in a bowl and drizzled a couple of tablespoons of olive oil over top. I seasoned with salt and pepper.
I just simply alternated the veggies with the meat. It was a big sirloin so we got a lot of kabobs. 

I put them on the grill for about 8-10 minutes over a medium heat and then rolled them over to the other side.

They came off at a medium temperature and then I let them rest for about 5 minutes before eating. 
I served them with some prosciutto wrapped asparagus and grilled new potatoes. It was a great dinner that was ready in about 45 minutes! The neighbors were over and gave it 10. They are asking when I am making them again. 
What are you cooking this week? Link up and find other great recipes to try also!
Hunk of Meat Mondays

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