Recap Ulrich Farms #BrandtheBarn 40 years 40 barns

Posted on May 8, 2018 by Cindy Kerschner

This post is part of an ongoing sponsored campaign by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Ulrich Barn compete
The Certified Angus Beef® brand, created in 1978 by a group of family Angus ranchers, remains dedicated to bringing the best Angus beef to the table.

Barns often are viewed as a sumbol that unites the passion and pride of farming and ranching families from generation to generation.
barn painting
Each barn has a unique story behind it. Certified Angus Beef® brand wants to share those stories with you.
Today I went to visit Ulrich Farms.
Chris and Jill Ulrich and me
Chris and Jill Ulrich are raising the third generation of their family on the farm, purchased in 1952 by Chris’ parents Pat and Charlie. The farm started as a Holstein dairy and made the switch to Angus beef cattle in 1997.
Like many cattle farmers, their herd is small, with about 30 to 40 cow-calf pairs at a time.
Ulrich cattle
“We’re proud of our barn- it was built around 1870 and is a landmark in the area,” said Chris Ulrich.
Both Chris and Jill are teachers in the local area and invited their students to come see the branding of their barn.
Ulrich group
In fact, the entire community turned out to celebrate and watch the painting.
welcome ulrich farms
Troy Freeman is the painter behind these incredible 12 ft bu 16 ft logo reproductions. He amazingly takes roller to canvas and and creates the famous logo in a matter of hours.
painting barn
A delicious lunch was served by Station House. There was Certified Angus Beef® brand BBQ of course.
bbq at Ulrich
Ulrich Amish
Ulrich Farms barn is #12 so there are 28 more barns to see! Follow the hashtag #BrandtheBarn for more insights and stories behind the scenes.

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Individual Hummus and Vegetables Stuffed Meatloaf #TheRecipeReDux

Posted on May 5, 2018 by Cindy Kerschner

I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Hummus and Vegetables Stuffed Meatloaf

Individual Hummus and Vegetables Stuffed Meatloaf packs spinach and mushrooms in a beef, pork, lamb and hummus combined loaf. Sabra Caramelized Onion Hummus with Smoked Paprika adds smoky sweet flavor to meatloaf mix.

Sabra Recipe ReDux Challenge ~Sponsored by: Sabra Dipping Company

Sabra is challenging Recipe ReDux members to create a new recipe using Sabra hummus!

Sabra Hummus is a plant-based protein that is available in more than a dozen delicious flavors.

 

Sabra Hummus

A two tablespoon serving of Sabra Hummus adds protein, fiber, iron, B vitamins and minerals to any dish. Sabra Hummus has no cholesterol. Plant-based protein aids in weight management and blood glucose stability for sustained energy.

Individual stuffed meatloaves allow you to customize filling to suit the occasion. For this version I used spinach, mushrooms and basil with a sprinkle of Parmesan cheese.

There’s no need for a binder like eggs or bread crumbs. Sabra Hummus mixed with the ground meet makes a delicious base for a stuffed meatloaf.

Form 4 ounces of the mix into a rectangle. Top with sauteed vegetables. Gently roll up.

Hummus Meatloaf roll

Sprinkle with cheese if desired. Bake at 350 for approximately 20 minutes until internal temperature reaches 160 degrees.

Hummus Meatloaf oven

Rest for 5 minutes, slice and serve. I like serve mine with a side of Sabra Hummus for dipping.

Stuffed Hummus Vegetable Stuffed Meatloaf sliced

Individual Hummus and Vegetables Stuffed Meatloaf

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Individual Hummus and Vegetables Stuffed Meatloaf #TheRecipeReDux

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 1 meatloaf

Serving Size: 1 each

Individual Hummus and Vegetables Stuffed Meatloaf #TheRecipeReDux

Ingredients

  • 4 ounces meatloaf mix (beef, pork, veal)
  • 2 tablespoons Sabra Caramelized Onion Hummus with Smoked Paprika
  • 1/2 cup baby spinach
  • 1/4 cup chopped mushrooms
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon shredded Parmesan
  • 1/4 teaspoon smoked paprika
  • salt and pepper to taste
  • 1/4 cup Sabra Classic Hummus for dipping (optional)

Instructions

  • Mix together meatloaf mix and Sabra Caramelized Onion Hummus with Smoked Paprika. Spread mixture onto plastic wrap, Form into a 1/4-inch thick rectangle.
  • Saute spinach, mushrooms, basil, salt and pepper in oil until soft. Add mixture on top of meatloaf mixture. Gently roll up.
  • Place meatloaf on cookie sheet. Sprinkle with Parmesan and paprika. Bake at 350 for approximately 20 minutes until internal temperature reaches 160 degrees.
  • Rest cooked meatloaf about 5 minutes before slicing.
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Print
Individual Hummus and Vegetables Stuffed Meatloaf #TheRecipeReDux

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 1 meatloaf

Serving Size: 1 each

Individual Hummus and Vegetables Stuffed Meatloaf #TheRecipeReDux

Ingredients

  • 4 ounces meatloaf mix (beef, pork, veal)
  • 2 tablespoons Sabra Caramelized Onion Hummus with Smoked Paprika
  • 1/2 cup baby spinach
  • 1/4 cup chopped mushrooms
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon shredded Parmesan
  • 1/4 teaspoon smoked paprika
  • salt and pepper to taste
  • 1/4 cup Sabra Classic Hummus for dipping (optional)

Instructions

  • Mix together meatloaf mix and Sabra Caramelized Onion Hummus with Smoked Paprika. Spread mixture onto plastic wrap, Form into a 1/4-inch thick rectangle.
  • Saute spinach, mushrooms, basil, salt and pepper in oil until soft. Add mixture on top of meatloaf mixture. Gently roll up.
  • Place meatloaf on cookie sheet. Sprinkle with Parmesan and paprika. Bake at 350 for approximately 20 minutes until internal temperature reaches 160 degrees.
  • Rest cooked meatloaf about 5 minutes before slicing.
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Posted in #TheRecipeReDux, meatloaf, mushrooms, What's For Dinner? | Tagged | 2 Comments

Beef with Onion Gravy Orzo #SundaySupper

Posted on April 29, 2018 by Cindy Kerschner

Beef with Onion Gravy Orzo serves tender slow-roasted beef and onions in gravy made from it’s own juices. Layer it over orzo pasta for a delicious dinner.
Anything with gravy on it will get my guy’s attention. Thick, peppery beef gravy made with red wine and onions over pasta gets my attention.

Beef with Onion Gravy Orzo
For this week’s Sunday Supper we are sharing dishes made using orzo. Orzo pasta works as a great base instead of rice. This pasta tastes great in soups too.
Today I decided creamy orzo would be a great base for my Beef with Onion Gravy Orzo dish.
Beef with Onion Gravy Orzo
You could classify this as a make ahead meal. I started with a Certified Angus Beef® brand bottom round roast cooked low and slow in my crock pot. I added onions, wine, broth, thyme, hickory salt and cracked pepper. This #bestangusbeef cooked for 5 hours into a tender, juicy perfection!
I rest the roast, thin slice it and set aside.
To make the gravy, I skim the fat from the broth. A roo made with butter and flour thickens the broth and turns it into rich gravy. Orzo adds the perfect base to serve this meal.

Beef with Onion Gravy Orzo

Beef with Onion Gravy Orzo

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Beef with Onion Gravy Orzo #SundaySupper

Prep Time: 15 minutes

Cook Time: 7 hours

Yield: 6 to 8 servings

Serving Size: 1 cup

Beef with Onion Gravy Orzo #SundaySupper

Ingredients

  • 3 cups cooked orzo
  • 3 pounds bottom round roast, I use Certified Angus Beef® brand
  • 2 cups pearl or sliced onions
  • 8 cups beef broth
  • 1 cup red wine
  • 4 springs fresh thyme
  • 1 teaspoon hickory or smoked salt
  • cracked pepper to taste
    • gravy
  • 1/2 cup butter
  • 1/2 up flour
  • reserved beef stock, fat skimmed off (use about 4 cups)

Instructions

  • Rub roast with smoked salt and pepper. Place roast, onions, broth, wine and thyme in slow cooker. Cook on low for 5 to 6 hours until fork tender. Remove thyme. Rest roast for 15 minutes, then slice and set aside.
    • gravy
  • Brown flour for a minute on med-high in a 2-quart sauce pan. Add butter and cook into a thick roo. Slowly whisk in skimmed stock. Cook until gravy reaches desired consistency.
  • Add beef and onions. Serve over orzo.
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Food for Thought…How do you use orzo pasta? Do you substitute it for rice or serve with rice. I’d love to hear your ideas in a comment below!

Enjoy these Orzo Pasta Recipes from Sunday Supper

Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Posted in #SundaySupper, #WeekdaySupper, beef, pasta, slow cooker, What's For Dinner? | Tagged , , | 20 Comments

Chicken BLT Shaker Salad #PicnicDay #FestiveFoodies

Posted on April 23, 2018 by Cindy Kerschner

Chicken BLT Shaker Salad layers all your favorites in one jar. Chicken, bacon, tomato, lettuce, pepitas, peppers and ranch dressing. Shake, dump and eat!

Chicken BLT Shaker Salad

Today is National Picnic Day so you know across the nation picnics are starting.

It may finally be getting close to picnic season here in PA. Today’s weather was a sunny 60 degrees, light wind with no rain in sight. That was today.

This was yesterday.

via GIPHY
The main thing about a picnic is portable food. Pack up your picnic basket. Cram your cooler. Even brown bag it.
My Chicken BLT Shaker Salad fits the bill. I layered lettuce with ranch dressing, tomatoes and peppers, chicken, bacon and pepitas aka roasted pumpkin seeds, for crunch.
Chicken BLT Shaker Salad Jar
You could shake, then eat out of the jar to save dishes, too!

via GIPHY
Chicken BLT Shaker Salad

Print
Chicken BLT Shaker Salad #PicnicDay #FestiveFoodies

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 servings

Serving Size: 1 salad

Chicken BLT Shaker Salad #PicnicDay #FestiveFoodies

Ingredients

  • 2 cups cooked chicken, diced
  • 1 large tomato, chopped
  • 2 cups shredded lettuce
  • 1 cup bell peppers, chopped
  • 4 strips cooked bacon, chopped
  • 1/4 cup pepitas
  • 1/4 cup ranch dressing

Instructions

  • Layer ingredients divided into 2 pint-sized (2 cup) jars. Add lettuce, dressing, chicken, tomatoes, bacon, peppers and pepitas.
  • Close lid tightly and shake. Pour onto plate or eat from jar.
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Thank you Ellen from Family Around the Table for hosting our event!

Food for Thought…How often do you picnic? Are salads part of your picnic basket? I’d love to hear your thoughts in a comment below!

Chicken BLT Shaker Salad

Enjoy these delicious ideas for your upcoming picnics from Festive Foodies!

Posted in #FestiveFoodies, bacon, chicken, picnic, salad, What's For Dinner? | Tagged | 17 Comments