Nothing is more “movie-esk” than a family style country dinner.  We invited my cousin over and I spent my girls’ Sunday afternoon nap time in the kitchen.  On the menu was steak with a blue cheese cream sauce, crash hot potatoes, pan fried spinach, and rustic apple tart.  All courtesy of my Pioneer Woman Cookbook.

Crash Hot Potatoes.  They look so neat with the mixed colors.

Rustic Apple Tart.  My husband loves apple desserts.  I drizzled this with a caramel glaze.

Kitchen prep.  The blue cheese cream sauce for the steak and the pan fried spinach.

Ranchline All Natural steak – wonderfully tender and flavorful steaks.  Ranchline’s beef is grass-fed on Montana’s open range and you can taste the difference.  Plus, it’s much healthier than the meat at your local store.

I know that pan fried spinach doesn’t sound great, but really….I was surprised.  I even had seconds.

Steak with Blue Cheese Cream Sauce

4 Ranchline rib-eye, sirloin, or filet steaks (about 5 oz each)

salt and pepper to taste

1 stick of butter softened (8 tablespoons, divided)

1 large yellow onion, peeled and sliced *not diced*

1 cup heavy cream (don’t be scared….do not substitute milk)

4 tsp Worcestershire sauce

3/4 cup crumbled blue cheese

1. Preheat your grill to high heat.

2. Season each steak with salt and pepper and slather with 1/2 stick of butter.  Not 1/2 stick on each steak…..1/2 stick slathered over all 4 steaks.

3. Grill the steaks to medium rare.  3-4 minutes on each side.  Remove from heat and keep warm. (you can also sauté them in a skillet over medium high heat)

4. Melt the remaining 1/2 stick of butter in a large skillet over medium high heat.  Sauté the onions until golden brown.  Takes about 7-8 minutes.

5. Pour in the cream and add a dash of salt and pepper.  Pour in the Worcestershire sauce and let the sauce bubble a bit.

6. Stir in the blue cheese and stir it together to melt.  Add more salt and pepper to taste.

7.  Place steaks on a plate and spoon sauce and onions over top.

8.  Enjoy!  Try to use your best manners and not slurp or drool while eating.  It is THAT good.

For more delicious recipe ideas, visit Joyful Momma’s Kitchen

Roast is such a traditional cut of meat.  When I think of roast, I am flooded with memories of warm meals and comfort food.  We love to have a big Sunday dinner.  We almost always have family here to enjoy the meal with us as well.  When it is so hot in the summer, it makes a big Sunday dinner a bit of a challenge.  I try to keep the oven off so that everyone doesn’t want to spend all afternoon in the basement.  Roast in the crock pot is good, but nothing tastes as good as a nicely marbled roast with a crispy outside.

Roast is one of our family favorites.  And, who knew you could cook it on the grill?  And it didn’t take long at all.  This Ranchline All Natural roast, grass-fed in Montana, was definitely one of the best roasts I have had yet.  It is seasoned simply with just garlic salt, onion powder, and ground black pepper.  I was VERY generous.  I gave this roast quite a nice spice massage.

The most time intensive part of the whole thing is that you sear it 5-8 minutes on each side to give it a nice crust and seal in the juices.  This thing turns out very juicy and flavorful.  Be sure that you do NOT trim off the fat.  That is part of the flavor and moisture.

After searing it, we let it cook on a pan to avoid fire.  Then you just let this baby sit and cook on indirect heat for about 70 minutes.  (Instructions below)

Serve with a side of garlic potatoes and carrots.  Finish the meal with warm chocolate chip cookies.

Ranchline has really hit the mark on quality meat.  It was tender, well-marbled, and rich in flavor. Buying a roast is easy with Ranchline. I always know I am getting a great product.

Ok, so now here are the instructions.  Don’t be intimidated by the length.  This is an easy meal.

1. Take your roast out of the fridge and pat it dry.  Season generously with garlic salt, onion powder, and cracked black pepper.  Let the seasoned roast set at room temperature for about 45 minutes.

2. Turn all 3 or 4 burners to high to preheat the grill.

3. Sear all 4 sides on high for 5-8 minutes per side (or until grease fire starts)  This will form a nice crust.  It may look burned but it’s ok.

4. Transfer the roast to a pan that is safe up to 400 degrees.  I just used a 4 sided cookie sheet to keep the juices on.  Now we will cook it on indirect heat.

5. If you have a 4 burner grill, turn off the 2 middle burners and turn the outside 2 burners to medium or until your lid thermometer says 310 to 325 degrees.  Set the pan over the middle two burners that are off.  If you just have a 3 burner grill, just turn off the 1 middle burner and put your roast over that one.

6. Close lid and don’t be tempted to peek.  Check it in about 45 minutes.  Use a meat thermometer in the middle of the roast of and it will need to read about 135 when you take it off the grill.  It will still cook a smidge on the cutting board while it is resting.

7. Let roast set 5-10 minutes before slicing.  Slice and serve.  Enjoy!

Many more delicious recipes to be found at Joyful Mama’s Kitchen.

A guest blog by Joyful Mama’s Kitchen.

Making hamburgers is one of those things that most would just assume is easy.  Six years ago, I tried making my soon to be husband burgers by just shaping the ground beef in to a patty. That didn’t taste the best, but it worked ok.

Then I asked my mom how to make burgers. She said something along the lines of “I just use some egg, bread crumbs, onion soup mix, and seasonings.” Well, I tried that too…..and I could never get the proportions right.

So, I went searching for a recipe. I found one that I liked but I have spent that last 3 years or so perfecting it just how I like it. I like my burgers to not be overly seasoned. I think the yummiest part of eating a burger is all the fixin’s you put on them. You don’t want an overly powerful burger to hide that.

I used Ranchline beef again. It is so yummy! And I was amazed that these burgers did not shrink when I cooked them. That is sign of really good meat. Check out their website, it is so handy that they ship right to your door.

I like to use my mixer to make these. I do not like the feeling of raw hamburger. YUCK!

Delicious burgers ready to go on the grill. NUM NUM

This picture is before we added all the yummy fixin’s. I like mayo, katchup, lettuce, tomato, onion, and pickles on mine. Heavy on the mayo-katchup combo.

Basic BBQ Burgers

1 lb ground beef

1/4 cup dried minced onion

1/2 cup quick cook oats (do not use old fashioned)

1/4 cup sour cream

1/2 tsp garlic powder

1/4 tsp ground black pepper

1 Tbsp Worcestershire sauce

1 tsp seasoning salt ( I use Johnny’s)

1, Mix all ingredients together until well blended.

2. Shape in to 3 or 4 patties.

3. Grill on BBQ on both sides until done in the middle. Usually takes about 10-15 minutes depending on your grill.

4. Serve with lots of yummy toppings and enjoy!

Ranchline All Natural – Online Deal

Lamb-and-Beef Family Pack or Ranchline Sampler with Rack of Lamb, Lamb Chops, and Steak or Ground Beef (Up to 52% Off)

Choose from Three Options

$79 for a Ranchline Sampler – Ground Beef (a $165 value)

• One rack of lamb
• One package of lamb sirloin chops
• One 1-pound package of ground beef

$85 for a Ranchline Sampler – Steak (a $174 value)

• One rack of lamb
• One package of lamb sirloin chops
• One package of rib-eye steak

$95 for a Family Pack (a $192 value)

• Four 1-pound packages of ground beef
• One boneless leg of lamb roast
• One 1-pound package of lamb loin chops

A flat shipping fee of $36 is not included with this deal.  Offer ends July 3rd, 2012.

ORDER HERE

Lots of exciting things happening around Ranchline All Natural right now!  Go to our Facebook or Twitter Page to learn how you can win 5 lbs of ground lamb, we’re still offering discounts and free shipping on our packages, and much more to come!

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If you’ve got the Time, Love peanut sauce, and enjoy the Tenderness of marinated, All Natural Lamb; then this recipe from the American Lamb Board is for you!

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It’s the Facts of Lamb!

The American Lamb Board has a page where you can see everything you’ve ever wanted to know about lamb.  Cooking times, temperatures, storage and thawing; as well as several facts about the american lamb industry.  All you’ve ever wanted to know and even some fun facts thrown in as well.

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Island Lamb Teriyaki Sticks

 Receipe Courtesy of The American Lamb Board

Servings: 8 servings

2 pounds boneless American Lamb leg or shoulder, cut into strips,
1-inch wide, 1/2-inch thick
1 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup canola oil
1/4 cup white vinegar
3 cloves garlic, finely chopped
2 teaspoons sesame seeds
2 teaspoons ground ginger
1 teaspoon salt
24 water chestnuts
24 pineapple chunks
24 cherry tomatoes
12-inch bamboo skewers, soaked in water

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Recipe from the American Lamb Board (www.americanlamb.com)

Feta Lamburgers with Spinach Slaw

# Servings: 4 servings

3 tablespoons quick-cooking rolled oats
1 egg white
1/4 teaspoon pepper
1/4 teaspoon salt
3/4 pound ground American Lamb
1/4 cup crumbled feta cheese
2 green onions, finely chopped
2 tablespoons red wine vinegar
1 teaspoon Dijon-style mustard
1 teaspoon granulated sugar
1-1/2 cups fresh spinach, leaves and stems removed, chopped
4 English muffins, split and lightly toasted

Preparation time: 15 minutes
Cook time: 12 minutes

In a bowl, combine oats, egg white, pepper and salt. Add lamb; mix well. Form into eight 1/4-inch patties. In a small bowl, toss together the feta cheese and green onion. Place one-fourth of the cheese mixture on each of four patties. Top with remaining four patties and seal edges to hold filling inside.

In bowl, combine vinegar, mustard and sugar; mix well. Pour over chopped spinach; toss to mix. Set aside.

Grill burger over medium-hot coals for 5 to 6 minutes per side until no longer pink inside. Place each burger on a muffin half; top with spinach mixture and second half of the muffin.

By the American Lamb Board

Brighten Up BBQ with Marinades:

Soy Balsamic: Combine 1/2 cup each of olive oil, soy sauce, and balsamic vinegar with 1 TBSP lemon zest and salt and pepper to taste.

Mint Yogurt: Combine 1/2 cup Greek style yogurt, 1/3 cup olive oil, 2 TBSP fresh chopped mint, 2 TBSP fresh lemon juice and 2 garlic cloves, minced.

Rosemary Garlic and Mustard: Combine 1/2 cup Dijon mustard, 1/2 cup olive oil, 1/2 cup dry white wine, 2 TBSP fresh lemon juice, 2 TBSP fresh chopped rosemary, and 4 garlic cloves, minced.

Classic Marinade: 1 tsp fresh chopped parsley, 1 tsp fresh chopped rosemary, 1 tsp minced garlic, 1/2 tsp black pepper, 2 TBSP red wine vinegar, 2 TBSP olive oil, 1 TBSP coarse ground Dijon mustard

Great for Grilling Rubs:

Mole Lamb Rub: 1 TBSP chopped fresh cilantro, 1 TBSP minced garlic, 1 tsp unsweetened cocoa powder, 1/2 tsp ground cinnamon, 1/4 tsp chipotle chili powder, 1/8 tsp kosher salt, 1/8 tsp ground cumin, 1 tsp olive oil

Smokey Spanish Lamb Rub: 1 TBSP chopped fresh parsley, 1 TBSP chopped fresh cilantro, 1 TBSP minced garlic, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/4 tsp kosher salt, 1/4 tsp ground cumin, 2 tsp olive oil

*Visit the American Lamb board website for more information and helpful tools on how to prepare the perfectly grilled lamb cut.  Click here for the American Lamb Board website.