May is National Beef Month!!!
1 beef Top Sirloin Steak boneless, cut 1 inch thick (about 1-1/4 pounds)
1 medium yellow squash, sliced (1/2-inch)
1 medium zucchini, sliced (1/2-inch)
1 small red onion, cut into 1/2-inch thick wedges
8 medium mushrooms
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
2 tablespoons Dijon-style mustard
2 tablespoons apricot preserves
1 teaspoon lemon juice
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
INSTRUCTIONS FOR GRILLED BEEF SIRLOIN & FARMER’S MARKET SKEWERS
Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 45 seconds, stirring once. Brush on beef steak.
Alternately thread vegetables onto four 12-inch metal skewers. Combine mustard and oil; brush on vegetables.
Place steak and skewers on grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until tender, turning occasionally.
Carve steak; season with salt. Serve with vegetables.
Recipe courtesy of the Iowa Beef Industry Council and the Beef Checkoff Program
Spring is here! Soon enough, regular trip to local farmer’s markets will be a weekly routine. Try out this recipe in your kitchen, and use it all season long!
What you will need…
1. Cook pasta, drain and reserve 1 cup of pasta water.
2. Turn oven to 375. In a baking dish mix cherry tomatoes, artichokes, green onions and garlic. Roast for 20 minutes of until the cherry tomatoes begin to burst.
3. Top roasted tomatoes and artichokes with breadcrumbs and Parmesan cheese. Broil until golden brown.
4. Let tomatoes and artichokes cool for 5 minutes. Mix with the pasta, parsley and basil. Use the reserved pasta water to thin out the sauce.
Chef Aaron brought his son along to help him on TV for his Living with Amy segment in Appleton, Wisconsin. Check it out!
For more information visit our website! www.machineshed.com
- 12 SLICES BACON, CRISPLY-COOKED
- 4 8-INCH FLOUR TORTILLAS
- 4 OUNCES CREAM CHEESE SPREAD
- 1/2 CUP CHUNKY SALSA
- 1 CUP ICEBERG LETTUCE, SHREDDED
- 1/2 CUP GUACAMOLE
Spread each tortilla on one side with some cream cheese; top with some salsa and shredded lettuce and spread evenly. Place three slices bacon on each tortilla; top with some guacamole and roll up to serve immediately.
This BLT is a roll-up with a twist. Use homemade guacamole or purchase. Easy to take on a picnic or a bag lunch. Serve with chips and a fresh fruit salad.
Recipe courtesy of Pork be Inspired.
- 1 beef Eye of Round Roast (2 to 3 pounds)
- 4 cups prepared mashed potatoes, warmed
- 1/2 cup crumbled blue cheese
- 1/2 cup finely chopped walnuts
- 3 tablespoons finely chopped green onion
- 1/2 teaspoon pepper
- Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness. (Do not overcook.)
- Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
- Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
- Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes
Recipe/photo/information courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com
1 1/2 pounds bacon, cut crosswise into 1/4-inch strips
1 pound elbow macaroni
8 tablespoons unsalted butter
1/2 cup flour
1 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
3 cups whole milk, or more as needed
1 cup mild Cheddar cheese, shredded
1 cup mozzarella cheese, shredded
8 ounces pesto
In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 15 to 18 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Set aside.
While the bacon is cooking, in a large saucepan or small stockpot, cook the pasta according to package directions. Drain and set aside.
Wipe out the saucepan or small stockpot and return it to medium heat. Add the butter. When the butter is melted, sprinkle in the flour, salt, and pepper and cook, whisking, for 2 minutes. Slowly add the milk, whisking. Continue cooking and whisking until the mixture thickens, about 3 minutes. Reduce the heat to low and stir in the cheeses. Stir in the pasta and pesto. Set aside 1 cup of bacon and stir in the remaining bacon. Add more salt and pepper to taste.
Serve immediately, garnished with the reserved bacon. (If mixture gets too thick as it cools, stir in additional milk.)
Serves 8 to 10
To vary this mac and cheese, vary the cheeses—try different combinations including provolone, Parmesan, and pecorino. On the side, complement the complex flavors with something simple, for example, steamed broccoli or asparagus spears.
This recipe provided courtesy of porkbeinspired.com.
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