Using the gift card they provided to buy the ingredients I returned home with a nice collection of yummy ingredients to work with. What surprised me was that although I’ve bought lots of cuts of beef in my time, I’m not sure I’ve ever bought a Strip Steak at the store. A NY Strip is one of my favorite cuts to get when dining out, but these were a bit thinner than I was expecting.

It was a simple recipe to pull together and what excited me was that it was very different than any way I had ever cooked a steak before.

I’m usually a simple olive oil, pepper and salt sort of guy on a steak. Or I’ll marinade it for a bit or dry rub some seasoning on it. This recipe was basically a dry rub, but with the fresh chopped herbs and garlic it was extremely different then anything I had ever made before.

I couldn’t so much “rub” it onto the steaks as sort of press it into the meat so that it would stick a bit. If I make this again I think I need to chop the herbs up even smaller and perhaps add some form of liquid into the mix to give it a different consistency. But, as you can see here on the steaks, it does add a really nice fresh color to them.

The vegetable trio was interesting as well. With Emily still not eating steak when we made this she was all kinds of excited to try something new. Asparagus is not something I ever make, but was willing to try for this assignment. I’ve also never stuck a kebab spear through a potato to cook them in this way either. One word of advice is to keep the heat really low under the potato and onions or else they get a very weird shade of toasted marshmallow brown.

The steaks cooked up nicely and because I was going to slice them up before plating them I made sure they came in at perfect medium so that everyone in the house would be content with them.

Overall we loved the recipe, but it was weird because each bite of steak had a different flavor since the “rub” wasn’t completely evenly distributed. The girls also said that next time they wouldn’t put the liquid mixture on the onions because the lemon and onion mixture wasn’t as good as if the onions were just plain. I don’t eat onions so I have no comment on that.

So, now that I’ve got you craving some Lean Beef of your own, would you like to win a $100 gift card to help you buy some great steaks? All you need to do is take the their Lean Beef Personality Matchup Survey and leave a comment on what cut of beef you’ve been matched up with. We’ll then pick a winner and send you out the gift card plus some fun schwagg to help with the shopping and cooking!

Disclosure: The gift cards and schwagg for the give away were provided to us as part of the promotion from the National Cattlemen’s Beef Association. They also gave us a gift card to purchase the ingredients used in testing out the recipes.

Related posts:

1. Shopping For Beef
2. 7 Can Chili Recipe
3. Fruity Sausage

Kielbasa is an interesting meat that can be used in a variety of situations from breakfast to dinner. If you didn’t read Chances breakfast recipe you should, but be warned it’ll make you hungry. We were sent two packages of Kielbasa and a cookbook that I can’t wait to try some new recipes out of. We thought it would be fun for Chance and I both to share a recipe and then let you win some sausage. (really not meant to be as dirty as it sounds!)

Here is my recipe for a quick, easy and tasty supper that is a breeze to make any day of the week. It is a little weird and a little different, but you can keep the ingredients on hand and whip it up when you suddenly have soccer practice and no time for anything else.

Fruity Sausage

Ingredients

• 2 packages Kielbasa
• 2 Large cans of Fruit Cocktail in heavy syrup
• 2 Boil In The Bag Brown Rice

Cooking Instructions:

1. Cut the Kielbasa into bite size chunks and place into a large frying pan over medium heat.
2. Cook until heated all the way through
3. Drain out as much of the fat as you can
4. Place the sausage back into the fry pan and pour in the two cans of fruit cocktail
5. Heat all the way through until the fruit is hot
6. Make the rice as instructed on the packaging
7. Place a few large scoops or rice on the plate and spoon over the fruity sausage mixture
8. The rice won’t be good left over, but the sausage and fruit will reheat just fine on it’s own

We want YOU to get something out of this in addition to 2 great recipes, so Hillshire Farm has agreed to give away a year supply of sausage to one lucky reader. This contest is open to US residents only and don’t worry about the size of your freezer, you’ll be getting coupons from the company rather then a stack of meat.

You can enter the contest one of two ways. Either rename this recipe for me since I had to make up one for this post OR post your favorite Kielbasa recipe in the comment field below and then I’ll pick a winner and announce it here on the site.

If you are looking for recipes, swing on by Hillshire Farm’s Recipe Page for a variety of options. If you try one let us know.

Related posts:

1. Chance Cooks- Sausage Fest Challenge
2. 7 Can Chili Recipe
3. Pepper-Rubbed Strip Steaks

Hi. My name is Chance.

A couple months ago, the founder of this site, C.C. Chapman, e-mailed me to ask if I wanted to participate in a Sausage Fest.

“Chance! Hillshire Farms wants us to make food with their sausage. You in?”

Quicker than I could say “that’s what she said”, I replied in the affirmative.

Soon thereafter, I then received a care package of a few samples of Hillshire Meats. They immediately screamed “breakfast food.” Now, it turns out that recently I’ve been very into cooking “off the radar”; that is to say, I go into the kitchen armed with no recipe of any kind, and simply pick ingredients from the pantry and fridge and well, you know… rock n roll!

Sunday mornings is such a time for such a time for these experiments. While I don’t have any flour tortillas, I did just buy some lavash bread. So, I think I’ll make some kind of breakfast burrito style wrap!

(Want to make this now? Go to recipe at bottom)

There you have it: time to raid the pantry!

Starting ingredients

Ok, I have 5 eggs. Phew, check. Always have some kind of onion, check. 3 cloves garlic, because I like, no LOVE, garlic. Cilantro (2 TB maybe?), chopped. Green onion (1TB?), chopped. Butter in case I need it. And of course, the Hillshire Beef Keilbasa that prompted this challenge.

Mise en Place.

Oooh! Found a can of refried black beans! Went ahead and cut up about 1/2 lb of the sausage, first in rounds, then quartered.

Over high heat, began getting a good seared color to the sausage. Normally, I prefer using stainless steel or even cast iron, but since I wanted to cook my eggs gently (and try to make everything in one dish), I went non-stick.

After rendering and searing, remove sausage from pan onto paper towels. Reserve the rendered fat for more cooking.

You can see it's about a tablespoon, which is perfect.

Meanwhile, crack your 5 eggs into a bowl, and whisk well. Add a tablespoon of milk, and season with Kosher salt and fresh ground black pepper. Definitely don’t underwhisk these bad boys; you want a very uniform color, creamy and hell, even some froth.

Meanwhile, in a separate small sauce pan, warm up your black refried beans. Kick em up with the following spices:

• 1/4 tsp cayenne (or to taste)
• 1/2 tsp smoked paprika**(see note)
• 1/2 tsp coriander
• 1/2 tsp cumin

**Note: Smoked Paprika rules. I can’t emphasize that enough. Buy yourself some and you will be happy and name your children after me.

In this dish, I wanted the beans to complement the smokiness of the kielbasa. A little goes a long way, so don’t go overboard. If you don’t have any, then just go with regular paprika, but trust me, it’s not even close to the same. Just sayin’.

Back to Main Pan

Over medium heat, warm up the rendered sausage oil/fat, a minute or two. Add your onions, two minutes. Then add your garlic, one minute. We’re going for translucent.

But what are those green things?

Shhhh. It’s Serrano. Don’t tell your wife, girlfriend or partner. It’ll be our secret. Shhhhhhh.
Return your meat to the pan (that’s what sh…hahaha)

Warm for a minute or so, lower the heat and pour your whisked eggs into the pan.

Then let set.

Ok, here’s my trick:I like soft scrambled eggs. I think hard, over scrambled, rubberized eggs are fricking gross. Yes, I said fricking. Case that serves a point in my favor: My MOM makes over scrambled rubberized eggs. The first time I made her soft scrambled eggs, she about cried tears of joy. You think I’m stubborn?? She’s STUBBORN. Game, set match: soft scrambled eggs. Here’s how:

The trick is managing the heat by not just using the burner. Sure, you definitely want low to medium low. It depends on how deft you are (not def, yo), and how long you want to wait. But the real trick is the pan handle. Yup. Grab that puppy and lift it off the burner.

I can’t give you amount of time, here. Every stove is different. It could be 5 minutes, it could be 15 (seriously). Use your fork and lightly drag it across the eggs. You’ll see the curds begin to form. If it’s cooking too fast, you’ll know it. It happens fast when it’s too hot. If so, just physically lift your pan off the burner, and let it mellow out. You want a slow, measured approach. You have the time, trust me. If you want a more custard approach, take a soft spatula and constantly and slowly stir under the lowest heat. Up to you, but know it’ll take longer.

Ok, now that you’ve mastered your soft scrambled eggs, and you’re just about ready, go ahead and add your cilantro and green onions.

With herbs like these, I prefer to add them at the end, so the heat doesn’t kill the flavor I’m going for. Add kosher salt, and black pepper to taste, and remove from heat.

Assembly

Take your tortilla (or in my case, lavash bread), and place on a plate. Spackle some refried black beans on the base, then put a fair amount of the sausage/egg deliciousness. Make sure to not overdo the amount (something I almost always do), because you’ll want to fold/roll your behemoth.

Add a handful of grated sharp cheddar Cheese, and then—good god, man—do the right thing and add Sriracha sauce. Add more cilantro if you’d like.

Roll/fold your behemoth, and nuke in the microwave for 30-60 seconds (just to melt the cheese.

Then behold: your Hillshire Breakfast Behemoth with soft scrambled eggs, Hillshire Beef Kielbasa, black refried beans and sharp cheddar cheese!

Recipe: I’m guessing this will feed 2 VERY HUNGRY people or 3-4 normal humans.

(ingredient amounts are estimated)

• 5 eggs
• 1/2 lb Kielbasa Sausage, cut up in 1/2″ rounds, then quartered
• 1/3 cup chopped onions
• 1-3 cloves garlic, minced
• 1 can black refried beans
• 2 TB Cilantro chopped (separated)
• 1 TB Green Onions, chopped
• 1 cup or so grated sharp cheddar cheese
• Large Tortillas or Lavash Bread
• Sriracha sauce or favorite hot sauce

Spices for kicking up the refried beans:

• 1/4 tsp cayenne (or to taste)
• 1/2 tsp smoked paprika**(preferred; otherwise either eliminate or use regular paprika)
• 1/2 tsp coriander
• 1/2 tsp cumin

Kosher Salt to taste

Black Pepper to taste

1. Over medium high heat, sear sausage for color and to slightly render. 5-8 minutes or so. Then remove from pan on to paper towels. Reserve the rendered fat in the same pan.

2. Meanwhile, crack 5 eggs into medium bowl. Add 1 TB of milk, pinch of kosher and couple grinds of black pepper, and whisk well. Looking for creamy, frothy, with uniform color.

3. Meanwhile, warm up black refried beans in separate sauce pan. Mix in spices (cayenne, smoked paprika, coriander, cumin. Kosher salt and black pepper to taste. Keep warm.

4. Back to main pan: warm rendered oil over medium heat. Add onions: 2 minutes. Add garlic: 1 minute. Return meat to pan: one minute.

5. Lower heat. Add whisked eggs to pan, and carefully scramble. Do not over cook: drag small spatula or lightly drag fork across eggs to lightly scramble.

6. Add 1/2 tb of cilantro/green onions (to taste). Remove from heat and add kosher salt and fresh ground black pepper to taste.

Assembly:
1. Place tortilla or lavash bread on plate.
2. Add a couple spoonfuls of refried black beans.
3. Spoon sausage/egg deliciousness mixture over beans, taking care to not put too much. just enough so that you can properly fold/roll your behemoth.
4. Add handful of cheese, then sriracha sauce. garnish with cilantro and roll/fold your tortilla/lavash bread.
5. Nuke in microwave for 30-60 seconds until cheese melts.
6. EAT!

Disclosure: http://cmp.ly/2

Related posts:

1. Fruity Sausage
2. 7 Can Chili Recipe

While I’m all about using fresh ingredients whenever possible, there are times when canned good will do the trick and this super simple chili recipe works great for a weekday dinner or a football game tailgate.

It is NFL Playoff time so you need a recipe that you can put together without any thought and eat when you are ready. So today I give you:

7 Can Chili

Ingredients

• 2 1/2 lbs Ground Beef or Bison
• 1 large can Tomato Sauce
• 1  can Diced Tomatoes
• 1 can Dark Red Kidney Beans
• 1 can Light Red Kidney Beans
• 1 can Black Beans
• 2 cans Corn
• 2 packages Chili Seasoning
• Beer, Tequila & BBQ Sauce to taste

Instructions

1. In your largest pot (a dutch oven is perfect) brown the meat until fully cooked. Drain the fat.
2. Add the tomatoes and sauce
3. Drain the beans and corn and add to the pot
4. Add chili seasoning
5. Stir and cook over medium low heat until hot
6. I like to put a healthy squirt of BBQ Sauce, a pour of beer and a shot of a tequila into the mix as well, but they are all completely optional

The great thing about this recipe is that anyone can make it and it works as a great base of a recipe that can be tweaked and added to as you see fit. I often will make it in the morning and let it sit on low heat until later in the day when we are ready to eat.

Best of all is that the left overs work great on nachos or baked potatoes. Yummy all around!

Related posts:

1. Fruity Sausage
2. Chance Cooks- Sausage Fest Challenge
3. Soggy Saturday Wings

Anyone can order takeout or dump some buffalo wing sauce on chicken, so I wanted to share with you the easiest wing recipe I’ve ever used. As I type this I’ve got a platter of them cooking in the oven while my Miami Dolphins play on the television.

Soggy Saturday Wings

• 25 – 30 Wings (1 large package from the meat counter)
• 2 Cups Brown Sugar
• 2 Cups Ketchup
• 4 Tablespoons Dijon Mustard
• 10 Dashes Hot Sauce

1. If whole wings, cut at the joint and discard the tips
2. Mix all the ingredients in a large bowl
3. Dip each wing in the mix and place on a baking sheet
4. Pour the remaining sauce over the top of the wings
5. Bake at 350 degrees for 90 minutes

That is all there is too it. One little secret I’ll let you in on is that they are even better warmed up the second day. For some reason the sauce thickens and actually gets sweeter. So bake a big batch of them the night before the big game and warm up while watching.

And guess what? They taste even better when you eat them watching the Dolphins beat the Jets like I just did!

Related posts:

1. 7 Can Chili Recipe

Of course, it is hard to go wrong with an ice cold beer on a hot summer night. But, I like to mix it up and quite often will skip the beer for something else. Then again my fridge is always well stocked with a variety of beers (Sam Adams Light and Corona at the moment).

One of my all time favorite summer drinks is a Lynchburg Lemonade.

I don’t remember where I first came across this but it is hard to make wrong. And yes, you’ll learn that when I give a recipe for a drink there isn’t a whole lot of measuring going on.

• Take your glass of choice
• Fill it with ice
• Fill 3/4 of the way with Lemonade
• Fill the rest with Whiskey
• ENJOY!

Honestly it is that easy and these will go back nice and smooth.

My personal choice is to make it with Simply Lemonade (find it if you can, this stuff is amazing) and Jack Daniels. But, I’m sure anything will do.

What is your favorite drink of summer?

Related posts:

1. 7 Can Chili Recipe