HomeCompany Updates › Middle of the Season, And All is Well!!

Middle of the Season, And All is Well!!

Tiger Cat Feller Buncher
Tiger Cat Feller Buncher

Tiger Cat Feller Buncher

September 2014, Dan Herbster, Safety Manager –

Well, we are in the middle of the logging season and all is well;  other than oil changes and a few minor repairs to the fleet equipment.  Things are going great in the shop.  We recently added a used Tiger Cat Feller Buncher to our logging equipment.  The really nice thing about this addition from the shop’s point of view is that it only needs an oil change and the two way radio installed.  Since we have no further news – our thoughts have turned to food.

Beef Taco Pizza

Beef Taco Pizza

Ingredients:

  • 1/2 pound ground grass-fed beef
  • 3/4 cup fresh or frozen corn kernels
  • 1 tablespoon chili powder
  • 3/4 cup no-salt-added black beans or pinto beans (from a 15-ounce can), drained and rinsed
  • 1 pound whole wheat pizza dough
  • Canola spray oil
  • 2/3 cup salsa, preferably medium or hot
  • 3/4 cup shredded mild cheddar cheese

Method:

Preheat the oven to 450°F. Place beef in a large skillet over medium heat. Cook, breaking beef up, until browned, about 7 minutes. Stir in corn and chili powder, and cook until corn is warmed through. Stir in beans.

Place pizza dough on the lightly-oiled reverse side of a baking sheet and press or roll out until it is very thin, and you have an 11×15-inch oval, leaving a 1/2-inch border. Top evenly with beef mixture and sprinkle with cheese. Bake until crust is browned and crisp, and cheese is browned and bubbling, 15 to 20 minutes. Cut into 12 pieces and garnish as desired.

Cajun Grass-Fed Beef Skillet Supper

Cajun Grass-Fed Beef Skillet Supper

Ingredients:

  • 3/4 pound lean ground grass-fed beef
  • 4 teaspoons salt-free Cajun or Creole seasoning, divided
  • 1 cup chopped yellow onion
  • 1 cup thinly sliced celery
  • 1 red bell pepper, cored, seeded and thinly sliced)
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cup low-sodium vegetable broth
  • 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
  • 1 (20-ounce) bag frozen brown rice, prepared according to package directions
  • 1/4 cup roughly chopped fresh parsley

Method:

In a large skillet, cook beef with 1 1/2 teaspoons Cajun seasoning over medium-high heat until browned, about 10 minutes. Add onion, celery, pepper, jalapeño and 1 1/2 teaspoons Cajun seasoning and cook until tender, 6 to 8 minutes. Add broth, stir to scrape up any browned bits and cook until thickened, 2 to 3 minutes. Stir in beans and cook until heated through. Meanwhile, toss warmed rice with remaining 1 teaspoon Cajun seasoning. Stir parsley into beef and bean mixture and spoon over rice.

Spicy Corn and Chicken Chili

Spicy Corn and Chicken Chili

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 tablespoon chili powder
  • 2 teaspoons oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Cayenne powder, to taste
  • 1 pound ground chicken breast
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup mild or medium salsa
  • 3 cups fresh or corn kernels
  • Fine sea salt, to taste
  • 1/3 cup chopped fresh cilantro

Method:

In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.

Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.

Comments are closed.