Farm Momma’s Beef Steak Rub

Steak is a meal we have at our house around 3 times  a week.  As a mom, I LOVE knowing that I am feeding my family beef that was raised on a balance diet, had regular doctor appointments with our veterinarian and was incredibly healthy.  Raising great beef is a team effort!  We have Mr. Farmer who is the main caregiver, the veterinarian who helps keep our animals healthy, our feed nutritionist helps ensure we are feeding our cattle a balanced diet, and an agronomist helps determine the vitality of our pastures.  We keep our cattle on pasture, so it has to perform at its best! 🙂  We can’t forget the Farm Mom who is Mr. Farmers back up, main caregiver of bottle calves, keeps inventory on supplies and record keeper.

Mr. Farmer loved this recipe so much he ate 2 steaks and my 3 farm kids (ages 4 and under) ate 2 steaks combined.  That reminds me that my family of 5 is now a 2 package of steaks per meal family!  Anyways, Mr. Farmer gave me a thumbs up and said, “keep making this one.”  Now folks, THIS is a big deal!  He loves to eat and run.  There isn’t a lot of “honey this is good” or “thanks for lunch babe”.  He comes home, eats fast and is back to it on the farm.  So for him to slow down enough to tell me to keep making something, it’s as good as gold 😉

 

Meet my pile of porterhouses….

 

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FARM MOMMA’S  BEEF STEAK RUB

1 tbsp kosher salt

1 heaping (don’t be shy) tbsp brown sugar

1 tsp cumin

1/4 tsp chili powder

1/2 tsp paprika

1/2 tsp black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp allspice

4 beef steaks

  1. Combine the seasonings and press evenly onto beef steaks.
  2. Cover and refrigerate for 15 minutes
  3. Place steaks on grill over medium heat.  Grill 5-6 minutes per side, depending on desired doneness.  145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done.  Get a meat thermometer if you don’t have one!

 

Enjoy those yummy steaks at your table, while I make a bulk recipe of this to keep on hand!

From my farm table to your table,

The Farm Momma

 

 

 

Beef Lombardi

On the farm we love BEEF and FOOTBALL!

What better way to celebrate than serving your family Beef Lombardi!  You can’t go wrong with beef and noodles. 🙂

Fun Ag Fact – Did you know that one cow hide will make approximately 20 footballs?!  Since it is actually baseball season, I will add that one hide will make 144 baseballs!  Go Royals!!

 

Ingredients

1 lb. ground beef

1 can chopped tomatoes

1 can diced tomatoes

2 tsp. sugar

2 tsp. salt

1/4 tsp pepper

1 can tomato paste

1 bay leaf

1 package egg noodles

6 green onions, chopped

1 cup sour cream

1 cup shredded sharp cheddar cheese

1 cup shredded parmesan cheese

1 cup shredded mozzarella cheese

To start this recipe we are going to  brown one pound of ground beef on medium heat.  This will take you about 5 minutes, then drain off any fat.  I didn’t have to drain mine, we raise lean beef!  🙂

 

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Then we are going to add in chopped tomatoes, diced tomatoes, sugar, salt and pepper.  Cook this for another 5 minutes.

 

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Add in the tomato paste and bay leaf then simmer for 30 minutes.  You will want to remove the bay leaf now.

 

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Next you will want to cook your egg noodles, drain.  Stir them with the green onions and sour cream until just blended.  Place the noodle mixture in bottom of a lightly greased 13 x 9 baking dish.

 

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Top the noodles with the beef.

 

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I’m not sure if you know this or not but your cheese will melt faster if you buy block cheese and the shred it at home.  I had no clue!  We almost all of our cheeses in the block form because it tastes better, its cheaper and it melts faster.  Here I used a grader and got all this yummy shredded cheese.

 

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Put all that cheese right on top of the beef.  🙂  Beef and cheese, you can’t go wrong!

 

 

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Bake this, oh so good, dish covered at 350 for 35 minutes.  Take the foil off and bake an additional 5 minutes.

 

 

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I let this cool a bit before I serve it to the kiddos, doesn’t it look yummy!!!

 

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I paired the Beef Lombardi with some corn on the cob we froze last year off the farm.

 

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Mr. Farmer and the farm kids loved this dish!  I found this recipe in one of my Southern Living cookbooks, I opted out of using the chiles in this recipe.   Our farm table doesn’t see a lot of spicy dishes.  🙂

To freeze this dish prepare as above but DO NOT bake it.  Wrap with foil and freeze up to 1 month.  To reheat, thaw in the refrigerator overnight.  Bake as directed.

Happy Eating,

The Farm Mom

 

 

 

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3 Ingredient Pulled Pork

A pulled pork sandwich is definitely in the rotation on the farm!  I love them in the crock pot or in the oven, depending on what time allows.   This crockpot recipe I use on busy days when I have to pick Kinze up from preschool, church night or a meal in the field for the crew.

I start out by putting a 3 lb pork roast in the crock pot, salt and pepper the roast.  I use a pepper grinder so my pepper is freshly ground allowing me to use less pepper.  I mix in 1 1/2 cups of BBQ sauce with 3/4 cup of brown sugar.  If you don’t like your pulled pork to be as sweet you can cut back the brown sugar.  This yummy sauce goes onto the pork roast and cook it on high for 4 hours.  Usually around 3 1/2 hours I will take the roast out, shred with forks and put the pork back into the crock pot for the last 30 minutes.  This is a simply recipe that your whole family will love!

 

 

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3 lb Roast

1 1/2 cup of BBQ sauce

3/4 cup brown sugar

Salt and pepper to Taste

 

Place roast in crock pot, salt and pepper the top.  Mix BBQ sauce and brown sugar, pour over roast.  Cook on low for 4 hours.

 

Happy Eating,

Jen

 

The Perfect Baked Potato

Baked potatoes have been my nemesis for a long time.

I was the oldest in my family and on our farm that meant that I was always with my dad.  I didn’t realize until later on in life that it would mean I would have, um, lets say, ample of opportunity in the kitchen.  There was a time in college that I had to call home and ask my younger sister how to make a baked potato, then came her laughter.  Fast forward several years, I get married, have babies and cooking 3 meals a day.  I’ve came a long way, ask my brother-in-law. 🙂

Back to the potatoes, I have cooked them in the microwave, in a microwave covered with a potato and have even tried a potato bag in the microwave.  I’m here to tell you that there is nothing better than a baked potato that has baked in the oven for an hour.  They are PERFECT every time!

I line a baking sheet with aluminum foil and place the potatoes on.  Swirl on some olive oil and sprinkle on sea salt.  Rub the potatoes into the oil and sea salt, my kids love this part! 🙂

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Bake these yummy potatoes at 350 for 1 hour.  Serve with a great grilled steak, use this rub!

 

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Steak and baked potato, life doesn’t get any better!

 

Jen

Steak Rub – Garlic and Thyme

Spring is here and so starts the beginning of grilling season!

On the farm we love our beef, and I’m always trying something new with our steaks.  This steak rub recipe is easy to make and helps you spice up your steaks if you happen to be in a flavor rut.

Rubs are a great way to get kids involved in the kitchen, mine love using measuring spoons and will stir anything until the sun don’t shine.  Meet my rub assistant, she loves steak, playing in the kitchen sink and her MU Tigers.

My rub assistant :)

 

 

To start off we mixed together 1 tablespoon of dried thyme leaves, 2 tablespoons paprika, 3 cloves of garlic, minced and fresh ground pepper.

 

 

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We then press the rub into the steak and placed them onto our grill.  It was raining outside so I opted to use my indoor grill that you place on the stove.  Grill these to the desired doneness, we prefer medium which is a temperature of 160 degrees.  (I also prefer grilling outside)

 

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While momma was working on grilling the steak, my assistant lost herself in a bottle of paprika.  Good-bye paprika…

 

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Serve the steaks with the Perfect Baked Potato!

 

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Happy Grilling!  Don’t forget to get your kids involved in the cooking process, they love to eat what they cooked!

Jen