Tasty Tuesday: Grilled Steak and Vegetable Salad

Do you have leftovers from Valentine’s Day that you don’t know what to do with? If so, this #TastyTuesday recipe is just what you need. Say “so long” to leftovers and “hello” to a healthy, family meal. Easy, delicious, beef, it's what's for dinner. 

Grilled Steak and Vegetable Salad

Total Recipe Time: 30 to 35 minutes
Makes 4 servings

Ingredients

• 2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8oz each)
• 1 medium sweet potato, cut into 1/2-inch thick slices
• 3 different vegetables such as zucchini, yellow squash, asparagus, eggplant, red onion, red and yellow bell pepper or Romaine lettuce, cut lengthwise into quarters
• 1/2 cup reduced-fat dressing or vinaigrette, such as Italian, noncreamy Caesar or red wine vinegar, divided
• 2 cloves garlic, minced
• 1/4 teaspoon pepper

Instructions

1. Toss potato and vegetables with 1/4 cup dressing; set aside. Rub beef Steaks with garlic and pepper. 
2. Place steaks on grid over medium, ash-covered coals. Arrange vegetables around steaks. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill time remains the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill lettuce and asparagus 2 to 4 minutes; grill other vegetables 11 to 15 minutes or until crisp-tender, turning occasionally.
3. Carve steaks and vegetables into bite-sized pieces. Combine beef, vegetables and remaining 1/4 cup dressing in large bowl; toss to coat. Season with salt and pepper, as desired.

Tasty Tuesday: Filet Mignon with Herb-Butter Sauce and Mushrooms

Valentine's Day is this Sunday. There's nothing that says "I love you" like Filet Mignon! You and your Valentine can fall in love over #BEEF with this #TastyTuesday recipe for Filet Mignon with Herb-Butter Sauce and Mushrooms! Everyone loves tenderloin, so share it with the one you love! Not to mention a home-cooked meal...how romantic! Be sure to half the recipe for a meal for two!

Get more information on this recipe at Beef, It's What's For Dinner. 

Filet Mignon with Herb-Butter Sauce and Mushrooms

Total Recipe Time: 30 to 35 minutes
Makes 4 servings

Ingredients:

• 4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
• 1 tablespoon butter
• 1-1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
• 1/4 cup minced shallots
• 1-1/2 cups beef broth
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm.
2. Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
3. Serve steaks with sauce.

Happy Valentine's Day!

Tasty Tuesday: Ribeye Steaks with Sauteed Grape Tomatoes and Brie

We’ve got a love affair with #BEEF this month! As you begin to plan the perfect date for your Valentine, keep in mind that nothing says “I love you,” like a juicy steak! Impress your special someone with a home-cooked dinner for two with this #TastyTuesday recipe. Find it and more like it at www.beefitswhatsfordinner.com

Ribeye Steaks with Sauteed Grape Tomatoes and Brie

Total Recipe Time: 25 to 30 minutes
Makes 2 to 4 servings

Ingredients

• 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
• 2 cups grape tomato halves (about 10 ounces)
• 3 tablespoons water
• 3 teaspoons minced prepared roasted garlic, divided
• 4 ounces Brie cheese, shredded
• 2 tablespoons thinly sliced fresh basil
• Fresh basil (optional)

Instructions

1. Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet. Cook, covered, over medium heat 4 to 5 minutes or until tomatoes are tender, stirring often. Season with salt and pepper, as desired. Remove from skillet; keep warm. Carefully wipe out skillet with paper towels.
2. Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steaks into slices; season with salt and pepper, as desired. Add cheese and basil to tomatoes; stir until well combined. Serve immediately with beef. Garnish with additional basil, if desired.

Tasty Tuesday- Greek Bowl

Greek food has taken the United States by storm. In the past five years, it's popularity has increased exponentially, and that's because a Greek diet goes hand-in-hand with a a healthy diet. Conveniently for those of you who enjoy beef in your lifestyle, one of the prime ingredients in Greek food is red meat. 

Bowls With Balance- Greek

Today's #Tasty Tuesday features both Greek food and our favorite protein, beef. Nestled in a balanced, Greek-inspired bowl is a great lean cut of beef, Strip Steak. Get this recipe and more like it at Beef, It's What's For Dinner. 

Bowls With Balance- Greek

Total Recipe Time: 25 minutes

Makes 4 servings

Ingredients

• 2 beef Strip Steak Boneless, 1 inch thick (about 8 ounces each)
• 2 medium zucchini, cut lengthwise in half
• 2 medium red bell pepper, cut into quarters
• 1/2 cup non fat Greek yogurt
• 1/4 cup diced cucumber
• 1/4 cup lemon juice, divided
• 1/4 teaspoon salt
• 2 cups cooked quinoa
• 2 tablespoons chopped fresh parsley
• 1/2 cup reduced fat feta cheese
• 1/3 cup sliced olives

Instructions

1. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11-14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally.
2. Place zucchini and peppers on the grill. Grill Zucchini covered for 7 to 10 minutes and peppers covered for 11 to 14 minutes.
3. While steaks and vegetables are cooking, combine Greek yogurt, cucumber, 1 tablespoon lemon juice, and salt to make Tzatziki sauce. Dress quinoa with the remaining lemon juice and parsley. Divide quinoa equally among four bowls.
4. Slice steaks into thin slices. Chop zucchini and peppers into bite-sized pieces. Divide steak and vegetables evenly over the quinoa in each of the bowls. Garnish with olives and feta and finish with a dollop of Tzatziki. Season with salt and pepper as desired.

Tasty Tuesday: Lean Beef Fajitas

We think this #TastyTuesday should be a #TacoTuesday kind of

meal! It’s easy to serve healthy, flavorful fajitas when lean beef is the centerpiece! Flank steak is perfect for fajitas because it’s a great cut to marinate before grilling, and it is best served sliced thinly. Flank steak is also one of the 38 lean cuts of beef available at the meat case! Grab this recipe for Fajitas with Pico De Gallo and #LiveAFlavorfulLife.

Find out more about this recipe at Beef, It's What's for Dinner. 

Quick Beef Fajitas with Pico De Gallo

25 minutes

4 servings

Ingredients

• 1 beef Flank Steak (about 1-1/2 pounds)
• 8 medium flour tortillas, warmed

Marinade:

• 2 tablespoons fresh lime juice
• 2 teaspoons vegetable oil
• 2 cloves garlic, minced

Pico de Gallo:

• 1/2 cup chopped seeded tomato
• 1/2 cup diced zucchini
• 1/4 chopped fresh cilantro
• 1/4 cup prepared picante sauce or salsa
• 1 tablespoon fresh lime juice

Instructions

1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Combine Pico de Gallo ingredients in medium bowl.
3. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.

Tasty Tuesday: Mediterranean Beef Pitas with Yogurt-Cucumber Sauce

Get your lean beef, veggies and Mediterranean fix with this

#TastyTuesday recipe for Mediterranean Beef Pitas with Yogurt-Cucumber Sauce. It’s a light, delicious way to follow your New Year resolutions and #LiveAFlavorfulLife. This recipe not only would make a delicious dinnertime meal, but it's lightness would go great for your lunch hour, too! That's a win-win. Get additional information and nutrition facts at Beef It's What's For Dinner. 

Mediterranean Beef Pitas with Yogurt-Cucumber Sauce

Makes 6 servings

Ingredients

• 1-1/2 pounds Top Round Steak, cut 1 inch thick
• 1-1/2 cups nonfat plain Greek or regular yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced garlic
• 1 medium cucumber
• Salt and pepper
• 6 white or whole wheat pita breads
• 3/4 cup plain or seasoned hummus
• 10 cherry tomatoes, quartered or 1 cup grape tomatoes, halved
• 1/3 cup halved Kalamata olives
• 3 tablespoons crumbled feta cheese

Instructions

1. Combine yogurt, lemon juice and garlic in medium bowl. Place beef steak and 3/4 cup yogurt mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
2. Meanwhile, cut cucumber in half lengthwise; cut one half crosswise into 1/4-inch slices and reserve. Chop remaining cucumber half into 1/4-inch pieces. Add chopped cucumber to remaining yogurt mixture; season with salt, as desired. Cover and refrigerate.
3. Remove steaks from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Carve steak into thin slices. Season with salt and pepper, as desired.
4. Spread pitas with hummus. Evenly top with sliced cucumbers, tomatoes and steak slices. Sprinkle with olives and feta cheese. Serve with reserved yogurt mixture.

Tasty Tuesday: Layered Beef Salad On-The-Go

The New Year is a time for resolutions. Those resolutions often revolve around improving your health and fitness, kicking bad habits or mending/strengthening relationships. Well our challenge to you is to embrace all three of those categories with one grocery item- lean beef! It can help improve your health, power your fitness, kick unhealthy eating habits with great taste and bring families around the dinner table. That sounds like a recipe for a flavorful life, and that's what lean beef can offer you this New Year! 

Don't leave those resolutions behind when you head back to school or work! Take them with you with this week's #TastyTuesday recipe for Layered Beef Salad On-The-Go! It's healthy, delicious and mobile! New Year. New You. Lean Beef.

Get all the information from Beef It's What's For Dinner.

Layered Beef Salad On-The-Go

Total Recipe Time: 15 to 20 minutes
Makes 1 serving

Ingredients

• 3 ounces cooked lean beef (such as Top Sirloin Steak, Strip Steak, Tenderloin Steak or Flank Steak), cut into slices
• 3 cups mixed salad greens or chopped romaine lettuce
• 1/2 cup assorted vegetables (such as shredded carrots, sliced cucumber, grape tomatoes, sliced radish, sugar snap peas)
• 1/4 cup cooked small pasta, rinsed drained chickpeas or Great Northern beans

Dressing:

• 1/4 cup Greek or plain nonfat yogurt
• 1 teaspoon honey
• 1/8 to 1/4 teaspoon chipotle pepper sauce
• 1/8 teaspoon ground cumin
• 2 teaspoons orange juice
• 1/8 teaspoon salt

Instructions

1. Combine dressing ingredients in bottom of medium container or small bowl with lid.
2. Layer salad greens, vegetables, pasta or beans and beef on top of dressing. Close lid securely or cover bowl tightly with plastic wrap; refrigerate until ready to use.
3. Before serving, shake covered container to coat salad well.

Tasty Tuesday: The Perfect New Year Appetizer

Let's bring in 2016 with beef! 

Are you planning a fun party to bring in the New Year? Make #BEEF the highlight of the night with this #TastyTuesday recipe! It's versatile, delicious and nutritious. Be careful, it may even become the life of the party!

Check out this recipe from Beef It's What's For Dinner

Picadillo-Stuffed Jalapeno Peppers    

Total Recipe Time: about 1-1/2 hours
Makes 24 appetizers

Ingredients

• 8 ounces Ground Beef
• 1/2 cup finely chopped white onion
• 1/2 teaspoon salt
• 1/2 cup drained canned diced tomatoes
• 1/3 cup finely chopped carrots
• 1/3 cup raisins
• 1/4 cup coarsely chopped toasted blanched almonds
• 1 cup shredded Chihuahua cheese
• 24 large jalapeño peppers (1 to 1-1/2 ounces each)
• Dairy sour cream (optional)
• Lime wedges (optional)

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings; season with salt.
2. Stir in tomatoes, carrots, raisins and almonds. Cover and cook 8 to 10 minutes or until carrots are tender, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup cheese. Set aside.
3. Heat oven to 350°F. Cut slit lengthwise down 1 side of each jalapeño to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, if desired, being careful to keep peppers intact. Spoon generous 1 tablespoon beef mixture into pocket of each jalapeño. Place on metal baking sheet. Top each evenly with remaining 1/2 cup cheese.
4. Bake in 350°F oven 30 to 35 minutes or until peppers are tender and cheese begins to brown. Garnish with sour cream and lime wedges, if desired.

Tasty Tuesday: Smoky Round Roast with Garlic Kale

‘Tis the season for roasting #BEEF and this #TastyTuesday recipe is the perfect way to celebrate! Smoky round raost and garlic kale sounds like a nutritious and delicious meal for any family, any time

of the year...especially this time! Bring your family together around the table to celebrate this holiday season with your favorite protein, beef! Merry Christmas and Eat Beef! 

Smoky Round Roast and Garlic Kale

Total Recipe Time: 1-3/4 to 2 hours
Makes 8 to 12 servings

Ingredients

• 1 beef Eye of Round Roast (2 to 3 pounds)
• 3 tablespoons olive oil, divided
• 1 tablespoon smoked paprika
• 2 teaspoons sugar
• 2 teaspoons chili powder
• 1-1/2 pounds kale, cut lengthwise in half, then crosswise into 1-inch pieces (about 24 cups)
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper
• 1/4 cup water
• 1/4 teaspoon salt
• Additional salt

Instructions

1. Preheat the oven to 325°F. Combine 1 tablespoon oil, paprika, sugar and chili powder in a small bowl. Press mixture evenly onto beef roast.
2. 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.
3. Meanwhile, heat remaining 2 tablespoons oil in large skillet over medium heat until hot. Add garlic and red pepper; cook 30 to 45 seconds or until garlic is fragrant, stirring frequently. Add kale in batches, if necessary; cook and stir about 2 minutes or until leaves are wilted. Add water; cover and cook 3 to 5 minutes or until stems are tender. Season with salt.
4. Remove roast when meat thermometer registers 135°F. Transfer 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.)
5. Carve roast into thin slices; season with salt and pepper as desired. Serve with kale.

Tasty Tuesday: Tenderloin and Garlic-Roasted Vegetables

While the weather has been what's roasting here lately in the great state of Alabama, December weather is finally poking its head out just in time for the Christmas season. Speaking of roasting, this week’s #TastyTuesday not only roasts tenderloin but the vegetables to go with it, too! Warm up in this cooler (finally!) weather and serve this for your family's Christmas meal. Get the additional information and nutritional facts at Beef, It's What's For Dinner. 

Tenderloin and Garlic-Roasted Vegetables

Total Recipe Time: 1-1/2 to 2 hours
Makes 15 to 20

Ingredients

• 1 beef Tenderloin Roast (4 to 5 pounds)
• 1 large head garlic
• 2 tablespoons plus 1 teaspoon olive oil
• 2-1/4 pounds potatoes (such as fingerling, russet or red potatoes), quartered if large
• 4 small onions, halved
• 6 small plum tomatoes, halved
• 2 medium zucchini, sliced
• 2 teaspoons dried Italian seasoning, divided
• 1 teaspoon cracked black pepper, divided
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• Salt

Instructions

1. Preheat oven to 425°F. Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.
2. Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; 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. Place garlic, potatoes and onions on rimmed baking sheet. Roast tenderloin in 425°F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness. Roast garlic, potatoes and onions 30 minutes. Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
4. Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese and salt, as desired. Carve roast; sprinkle with remaining 2 tablespoons cheese. Season with salt, as desired. Serve with vegetables.

Movie Monday: To Marinade or To Rub?

The next two weeks are bound to be full of preparing meals for Christmas! What, with family in town, feasts to be prepared and cooler weather keeping folks inside, tasty meals are important. They are also the perfect environment for catching up with family and reminiscing of years past and hoping for the year ahead.

 When it comes to preparing beef, do you know when to marinade versus when to rub? If not, then this #MovieMonday is just for you! Be sure to prepare a meal so good, your family will talk about it for years to come! Check it out: 

Tasty Tuesday: Walnut-Crusted Roast with Blue Cheese Mashed Potatoes

Just like we promised, this month is all about holiday roasting! Here’s a great #TastyTuesday recipe for Walnut-Crusted Roast with Blue Cheese Mashed Potatoes. Try this recipe to make your Christmas merry and New Year bright! Not to mention, it's a sure way to impress your family who have come home for the holidays! 

Share your favorite roast recipe with us on our Facebook page for a chance to win a holiday roasting package sure to prepare the perfect Christmas roast!

Get more information and nutritional content for this recipe at 

Beef, It's What's For Dinner. 

Walnut-Crusted Roast & Blue Cheese Mashed Potatoes

------------------------------------------------------------------------
Total Recipe Time: 1-3/4 to 2 hours
Makes 8 to 10 servings

Ingredients

• 1 beef Eye of Round Roast (2 to 3 pounds)
• 4 cups prepared mashed potatoes, warmed
• 1/2 cup crumbled blue cheese

Walnut Crust:

• 1/2 cup finely chopped walnuts
• 3 tablespoons finely chopped green onion
• 1/2 teaspoon pepper

Instructions

1. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
2. 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.)
3. 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.)
4. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
5. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

------Enjoy!------

Tasty Tuesday: Top Sirloin Petite Roast & Parmesan Roasted Tomatoes

It’s officially the holidays, and that means ONE thing- roast season! Grab those roasting pans, slow cookers and meat thermometers for a month full of roast recipes perfect for the holidays! Check out today’s #TastyTuesday recipe for Top Sirloin Petite Roast with Parmesan Roasted Tomatoes. 

Get this recipe and many more at Beef It's What's For Dinner.

TOP SIRLOIN PETITE ROAST WITH PARMESAN ROASTED TOMATOES

Total Recipe Time: 1.5-2 hours

Makes 6-8 servings

Ingredients

• 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
• 1 cup lightly packed fresh parsley leaves
• 2 cloves garlic
• 1 teaspoon pepper
• 2 tablespoons olive oil, divided
• 8 plum (roma) , cut in half lengthwise, seeded
• 2 tablespoons shredded Parmesan cheese

Instructions

1. Preheat oven to 325°F. Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container. Cover; process until just blended. Rub mixture evenly over all surfaces of roast. Place roast, fat-side up, 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 60 to 75 minutes for medium rare to medium doneness.
2. Toss tomatoes with remaining 1 tablespoon olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast in 325°F oven for 1 hour or until skins are wrinkled and begin to brown.   
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temp to 425°F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired.
4. Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.

Tasty Tuesday: Beefy Turkey Day Side Dish

Beef up your Thanksgiving dinner with this elegant #TastyTuesday side dish recipe! It will have you craving beef...even on Turkey Day! Turkey may get to be the centerpiece on this holiday, but add some zing to that plate with beef! Get this recipe and many more like it at www.BeefItsWhatsForDinner.com. 

Beef and Blue Cheese Stuffed Mushrooms

Time: 40-50 minutes

Makes 36-40 mushrooms

Ingredients

• 1/2 pound Ground Beef
• 1/4 teaspoon salt
• 36 to 40 small button or cremini mushrooms
• 1/3 cup crumbled blue cheese
• 1/4 cup soft whole wheat bread crumbs
• 3 tablespoons minced chives
• 1/2 teaspoon steak seasoning blend
• Minced fresh chives (optional)

Instructions

1. Preheat oven to 375°F. Remove and reserve stems from mushrooms. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems.
2. Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms.
3. Place stuffed mushrooms on rack in broiler pan. Bake in 375°F oven 15 to 20 minutes. Sprinkle with additional chives, if desired.

Movie Monday: Beef Girl in Action

We show you pictures of the Beef Girl working her magic in front of the camera all the time, but how about a video? This week’s #MovieMonday features ACA’s very own Erin Beasley as she works her magic with chili on the Bon Appetit cooking segment from Time of Your Life! Some beefy chili is just the ticket to warm up these chilly days! Check it out:

Tasty Tuesday: Italian Beef and Bean Stew

Cold temps are moving in slowly but surely! That means two things- the holiday season is approaching and cold weather recipes are appearing on family dinner tables across the nation. For a recipe sure to warm your heart and provide you with all the benefits of beef, check out this #TastyTuesday recipe for Italian Beef and Bean Stew. It's simply made in the crockpot and will warm up any chilly evening! 

Get the full recipe and nutrional information at 

Beef It's What's For Dinner. 

Italian Beef and Bean Stew

Total Recipe Time: HIGH 5-6 hours, LOW 6-7 hours

Makes 6 servings

Ingredients

• 2 pounds beef Stew Meat, cut into 1-inch pieces
• 1 package dried bean soup mix with seasoning packet
• 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
• 1 cup water
• 1/2 cup sun-dried tomato pesto sauce or spread

Instructions

1. Cover beans with water in large bowl. Cover and soak overnight in refrigerator. Reserve seasoning packet.
2. Drain beans; rinse and pick over to remove any grit or shriveled and broken beans. Place beans, beef, broth, water and contents of seasoning packet in 4-1/2 to 5-1/2-quart slow cooker. Cover and cook on HIGH 5 to 6 hours or on LOW 6 to 7 hours or until beans are tender and beef is fork-tender. (No stirring is necessary during cooking.)
3. Stir in pesto; mix well. Season with salt and pepper, as desired. Serve topped with additional pesto, if desired.

Tasty Tuesday: Southwestern Crescent Pie

            Add some flavor to this dreary week! 

Add some southwestern flare to your Tuesday night dinner with this #TastyTuesday recipe for Southwestern Crescent Pie! 

It’s quick. It’s easy. It’s delicious.

See for yourself by visiting 

Beef It's What's For Dinner.

Southwestern Crescent Pie

Total Recipe Time: 35 minutes

Makes 4 servings

Ingredients

• 1 pound Ground Beef (80% to 85% lean)
• 1 can (15 to 16 ounces) chili beans in chili sauce
• 1 can (14-1/2 to 15 ounces) chili-seasoned stewed tomatoes, undrained
• 1/2 cup frozen or drained canned Mexican-style corn
• 1 package (8 ounces) refrigerated crescent dinner rolls
• 1/2 cup shredded Cheddar-Jack cheese with jalapeño peppers

Instructions

1. Heat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2. Stir in beans, tomatoes and corn; bring to a boil. Cook about 10 minutes or until most of the liquid has evaporated, stirring occasionally.
3. Meanwhile separate crescent roll dough into 8 triangles. Line 9-inch pie plate with dough triangles, placing narrow tips toward center. Firmly press edges of dough together to form crust. Bake in 375°F oven 10 minutes. Remove from oven.
4. Spoon beef mixture into crust. Sprinkle with cheese. Bake 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.

Tasty Tuesday: Slow Cooker Pot Roast Soup

While cooler temperatures haven't hit Alabama too hard so far this fall, they're coming! Hunker down for cooler temps with this #TastyTuesday recipe for Slow Cooker Pot Roast Soup. Combine two classic fall season meals, pot roast and beef stew, for a dinner your family can be thankful for together! It’s as easy to make as it is delicious, and remember- Beef, It’s What’s For Dinner. Get recipes tips and ideas here.

Slow Cooker Pot Roast Soup

HIGH 5-6 Hours, LOW 8-9 Hours
Makes 6 Servings

Ingredients

• 1 beef Shoulder Roast Boneless (2-1/2 pounds)
• 2 cups chopped onions
• 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
• 1 cup frozen hash brown potatoes (cubes)
• 1 cup beef broth
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups broccoli slaw
• 1/2 cup frozen peas

Instructions

1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Tasty Tuesday: Tiny Taco Beef Tarts

Turn your tailgate into a fiesta with this #TastyTuesday recipe! These Tiny Taco Beef Tarts are as easy to make as they are delicious. They’re sure to liven up any tailgate! Beef Up Your Tailgate this October Beef Month and enjoy beef!

For recipe tips and nutritional information visit Beef It's What's For Dinner. 

Tiny Taco Beef Tarts

Total Recipe Time: 30-35 minutes

Makes: 30 tarts

Ingredients:

• 12 ounces Ground Beef 
• 1/2 cup chopped onion
• 1 clove garlic, finely chopped
• 1/2 cup prepared mild or medium taco sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 packages frozen mini phyllo shells (30 shells total)
• 1/2 cup shredded reduced fat Mexican cheese blend

Toppings (Optional):

• Shredded lettuce
• sliced grape or cherry tomatoes
• guacamole
• lowfat sour cream
• sliced ripe olives

Instructions:

1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Pour off drippings, if necessary. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
2. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
3. Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.

Tasty Tuesday: Chunky Beef Chili

Those tailgates are starting to cool off, so warm up with this #TastyTuesday recipe for Chunky Beef Chili! Make it ahead, keep it warm in the crockpot and stay warm with this hearty meal during your game day tailgate! 

It’s the perfect way to celebrate football and #OctBeefMonth! 

CHUNKY BEEF CHILI

Total Recipe Time: 1-3/4 to 2-1/2 hours
Makes 4 servings

INGREDIENTS

• 1-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
• 2 tablespoons vegetable oil
• Salt
• 1 medium onion, chopped
• 1 medium jalapeño pepper, minced
• 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes

INSTRUCTIONS 

1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
2. Add remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.