An instant hit in our house today! With 4th of July, we had some extra time to experiment with a new recipe that’s been viral for a while now.

We used our ground beef, raised right here on our farm, to make this delicious spin on a hamburger.

This is a great for when you’re craving steaks in the middle of winter! You won’t need to bundle up to brave the cold and dig your grill out with this recipe for steaks cooked in the oven.

Some helpful hints:

Degrees of Doneness

Remember that steaks will rise a couple of degrees while they rest, I take them out about 3-4° before they’re done. Here’s a quick primer on what “doneness” means:

Rare – cool, red center – internal temp at 125° F.

Medium Rare – warm, red center – internal temp at 135° F.

Medium – warm, pink center – internal temp of 145° F.

Medium Well – slightly pink center – internal temp of 150° F.

Well Done – little or no pink – internal temp of 160°F

The FDA recommends a minimum temperature of 145°F with a 3-minute rest.

I have a lineup of delicious turkey recipes for you that we used for hosting our 2023 Thanksgiving dinner at our house.

These 3 recipes will help you use the entire turkey, so nothing goes to waste.

You’ve got the turkey recipe, the gravy recipe, along with the bone broth recipe.

If you’re used to dry turkey, the secret I found was to brine it. This was my first year doing so and wow… each bite was phenomenal. Juice and tender, even the breast meat.

Click here to follow this brining recipe and how to cook it in the oven from a fellow farmer. I didn’t change a thing here. I did cook mine for 15 minutes per pound which worked great because I didn’t have to add extra time on at the end to get it fully cooked.

Once cooked you’ll want to make gravy with the drippings. Click here for the recipe.

Here is your recipe on how to carve the turkey. This was the most helpful video I found and it make carving it very easy. Here is the recipe on how to carve.

Then once you’ve all enjoyed dinner, pull out your crockpot, and put all the bones in it. (Or you can use half and freeze the other half of bones for another batch.) You can throw in the onions that cooked in the middle of the turkey too. Fill the crockpot with water until the bones are completely covered. I cooked for 20 hours on low. After those 20 hours, remove the bones and particles by using a strainer or cheese cloth and store the liquid in jars or containers and freeze. I yielded 4 quarts of turkey broth that I’ll use in future recipes.

That’s it! You are now covered on start to finish on how to cook a juicy turkey for a holiday meal or take advantage of the turkey sales at the end of the year to make meals in the winter.

Brining the turkey for what turned out to be the juiciest turkey I’ve ever had!

The finished product!

The 4 quarts of turkey broth I yielded from the bones of the leftover turkey.

This is our GO TO sloppy joe recipe! No canned joes around here. We love topping this onto sweet potatoes for a bun-less option!

This is a no fuss & delicious recipe for ham. I’ve made this a few times now and the family loves it when I make it.

I grew up on this recipe. I can’t remember which Grandma passed this down to us but I do thank her for how simple the recipe is.

This is great for ham leftovers or if you dice your hams, or get ham steaks, this recipe is perfect for that.

A friend made this breakfast bake for us and I’ve been making it ever since. Again, so easy (see the trend in our recipes lol) and so good. I think it’s the sour cream that adds the awesome flavor to the casserole.

This is the only way we make our ribs anymore. These are fall off the bone good and tender each time.

We use this recipe for both our pork & beef ribs.

Chris found this recipe when we first had Colt. It’s been a staple around our house for many years now. Juicy pork chops every time!

I love this recipe in the winter, honestly. It’s like summer in a bowl!

You can also add french fried onions to it for an added crunch.

This recipe was adopted from Hello Fresh and both the boys loved it. I was nervous to make risotto but this recipe made it easy. The pork, pea, & lemon combo is out of this world good. A cozy meal and add the fresh hint of lemon!

When zucchini’s are growing out of your ears in July, grab this recipe. Both the boys loved this flavor and I am always looking for great ways to use up zucchini. Adopted from Hello Fresh.

Chris & I celebrated our 10 year anniversary in Ireland and Scotland in 2022. We enjoyed trying a lot of the food and drinks while on the trip. One of the recipes we loved was the peppercorn sauce you could order on your steaks over there. Just like we would order onion & mushrooms to top our steaks, they had peppercorn sauce. Enjoy!

Beef Shepard’s Pie Recipe

Enjoy this delicious recipe Chris made for us on a cold winter evening. It has incredible flavor. Lane is going through quite this picky phase right now and even he ate it. Colt had a second helping of it.

It is worth the extra love this recipe requires. Definitely a meal that requires more than 30 minutes but worth it if your schedule allows.

Ingredients

Potato Topping:

• 1.5- 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes

• 4 TBSP unsalted butter

• 1/3 cup milk

• 1/2 TSP garlic powder

• 1/2 TSP salt

• 1/4 TSP pepper

• 1/4 cup parmesan cheese

Meat Filling:

• 2 TBSP olive oil

• 1 cup chopped yellow onion

• 1 lb of SFB ground beef our ground round

• 2 TSP dried parsley

• 1 TSP dried rosemary

• 1/2 TSP salt

• 1/2 TSP pepper

• 2 TBSP Worcestershire sauce

• 2 garlic cloves -minced

• 2 TBSP flour

• 2 TBSP tomato paste

• 1 cup beef broth

• 1 cup frozen mixed peas & carrots

• 1/2 cup frozen corn kernels

Instructions

Make the potato topping.

• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

• Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

• Add butter, milk, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

• Add the parmesan cheese to the potatoes. Stir until well combined.

Make the Meat Filling.

• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

• Add the ground beef to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

• Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

• Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

• Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

• Set the meat mixture aside. Preheat oven to 400 degrees F.

Assemble the casserole.

• Pour the meat mixture into a 9x13 inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

• If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Chris’ favorite breakfast is biscuits and gravy. We’ve been using this recipe for 8+ years now.

Add more pepper if you like lots of flavor and spice!

Short ribs… a budget friendly cut but what is the best way to make them? This is a question I get a lot.

Being honest, I have always struggled with this cut until I found this recipe.

I loved the flavor this recipe has! I cook the short ribs this way then once removed I remove the fat from the meat and eat right away or save to use during the week.

This is one of our go to stew meat recipes in the winter time! Our boys devour this recipe!

Enjoy Kabobs in the oven during winter or without owning a grill! Also great if you are watching what it is you eat and cooking for a crowd!

No need to spend time cutting up a steak, we have pre-packaged Kabob meat that we sell in the store!

This is a great recipe to utilize that SFB ground beef you have in your freezer right now! Check it out!

Our friends introduced this recipe to us when Colt was a baby. We’ve been enjoying it at least once a month since then!

Your family can all enjoy the same meal all while customizing it to everyones liking!