I’m the kind of person who thinks that everybody has something that they “nerd out” about. You know, the thing people have that deep, fiery passion for, and will never be able to learn enough about. For some it’s a general topic, such as sports; for others it’s something much more specific, like knowing every possible factoid about Abe Lincoln.

I have a few different subjects I enjoy learning about, one of which is agriculture…what a surprise 🙂 I find it absolutely fascinating that I’ve been in the ag industry for 24 years and STILL have crops or animals that I know hardly anything about! Dairies, flower farms, orchards, wineries…you name it, I want to tour and learn more about it!

Earlier this week, I got to do just that! All of our work at home was caught up, so we spent the morning helping some friends, T&C, plant bell peppers starts, by hand! There are implements that can do a majority of the work, but in this field, a tractor would have done more harm than good. In the three hours we were there, we managed to plant more than 2,000 starts!

When these little guys start producing, T&C will sell them to smaller markets in the Treasure Valley. They expect to yield an average of 5 peppers off each plant, although others in the area have seen as many as 8-10.

 

 

So how is this related to cattle? A recipe, of course! I’ve been dying to make some beef-stuffed bell peppers, so this gave me the perfect excuse!

  Fiesta Beef Bells

 •1 lb ground beef

•4-6 large bell peppers, halved and deseeded – I ended up using 3

•1/2 onion, chopped

•1 can black beans, rinsed and drained

•1 can corn, rinsed and drained

•4 oz. Cream Cheese

•1 cup of shredded cheese

•Chili Powder, to taste

 

Preheat oven to 375 degrees.

In a skillet, add the ground beef and cook thoroughly. Be sure to drain any grease during this process. While your beef is cooking, take a moment to cut the top of your peppers off, spoon out what’s inside, and rinse them out.

Next, add the corn, black beans, onion, and chili powder to a separate bowl.

Once beef is fully cooked, add the corn/bean/onion mixture to the skillet. Next, add the cream cheese, mixing with the other ingredients until melted.

Now it’s time to fill the peppers, topping them off with shredded cheese! Because I only ended up having 3 peppers, I had lots of filling leftover. Instead of letting it go to waste, I grabbed some tortillas, spooned the filling inside, rolled them up, and placed them on their own cookie sheet.

I put both dishes in the oven, cooking them for 15 minutes.

 

Yummy! You could top with sour cream and a garnish of chopped cilantro if you’d like, or just enjoy as is. They were delicious. Enjoy!

~J

 

 

 

 

Hi there! Whether you’re a cattlewoman, beef consumer or just happened to stumble upon this blog, we’re so very happy to have you here! My name is Jessie, and ranching is in my blood. Literally. I’m the third generation to live and work on my family’s cattle ranch, which is about an hour outside of Boise. We have a cow-calf operation, so that means we focus on raising mamas and babies. The majority of our cows are black, but we’ve got a few red ones here and there.

I haven’t always lived on the ranch. In fact, I spent six years away, before coming home. I went to college and received a degree in Business Administration, and had a really great job directing the communications for a statewide interest/policy group that focuses solely on Idaho’s cattle industry. But I realized something was missing. After contemplating about what I should do, I finally realized the answer was pretty simple. I packed up my stuff, and relocated to the same small town I grew up in.

So far I’ve been home for seven months, and I can honestly say that I’ve never been happier. I find it so rewarding to know that each day our family business is in a better place because of the work I put in. Its especially important to keep this little ranch going and growing, because its the place where my own “someday family” will be raised. Speaking of which, these days when I’m not tasked with ranching, I spend my days wedding planning!

I plan on posting a little bit about everything; ranch happenings, recipes (more than likely of the beef variety), and what its like to have the life of a cattlewoman! I’m also currently working on a few DIY wedding projects; some of which, I’ll be sure to share!

Thanks again for stopping by, and be sure to check back often! J.

We hope you have a safe and Happy 4th of July! While we’ll be celebrating with beef on our barbeques, we’ll also remember the great sacrifices for our freedom and the liberties we experience as Americans. We are very thankful for those who defend those rights!

What better way to enjoy this day with family and friends, than with some Cucumber Ranch Steaks. It’s an easy recipe that utilizes fresh ingredients and an economical beef cut that tastes great!

CUCUMBER RANCH STEAKS – 25 minutes

4 beef shoulder center steaks (ranch steaks), cut 3/4″ thick (5 oz each)
1/2 cup finely chopped seeded cucumber
1/4 cup ranch dressing
1 Tbsp garlic-pepper seasoning
Diced tomato

1. Combine cucumber and dressing. Set aside.
2. Press garlic-pepper seasoning onto beef steaks. Prepare either charcoal or gas grill as directed. Grill, covered, 9 to 11 minutes for medium rare to medium doneness, turning once. Serve with cucumber sauce and tomato.

4 servings

Recipe Courtesy of the Beef Checkoff

From the ranch to you, we hope you enjoy a safe and Happy 4th of July!

It’s July and with that comes Idaho Beef Month. We celebrate the ranching and cattle feeding families who raise beef for your plates and contribute to the economy of our state, as well as summer grilling. Beef is always great on the BBQ, and we’ll have some tried and true recipes to share with you.