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Mark and Katy Yardley are back and this time they are presenting you a great meal that you can make in a hurry, Yardley Rustic Beef Stroganoff. This is one of the best recipes that Katy has shared yet, but be sure to get your Yardley Beef to get the best flavor.
Ingredients:
2 lbs thin sliced sirloin or 2lbs ground beef browned (1in size)
1 bag frozen pearl onions
3 carrots chopped
10 mushrooms halved
1 tsp fresh thyme
1/2 -3/4 cup of white wine
1 cup of beef broth
½ Tbsp beef paste
2 Tbsp Dijon mustard
1/2 cup of heavy cream
2 Tbsp sour cream
Salt and pepper
Slurry:
1 Tbsp corn starch
1/2 cup cold beef broth
Serve over noodles
On this week’s What’s New segment we’re back in Katy Yardley’s kitchen as her and Mark are showing another delicious way to enjoy your Yardley Steakburger, in a soup. That’s right, Yardley Steakburger soup is a great way to use up those leftover vegetables in your fridge and Katy will show you how. Don’t worry, Mark won’t forget the cheese!
Ingredients:
Yardley Steakburger Soup
2lbs Yardley Steakburger Beef
1 Medium onion (chopped)
3 Carrots (chopped)
4 Celery stalks (chopped)
3 Cups potato (diced)
1 can crushed tomatoes (28 oz)
1 box beef broth (32 oz)
1 Can corn (15.5 oz)
Worcestershire Sauce
3 Bay Leaves
Beef Bouillon Paste
½ Tbs Salt
Directions:
1. Heat 2 Tbs oil in a dutch oven or soup pot with a lid.
2. Add Yardley beef, season with salt and pepper to taste as meat browns.
3. When meat is halfway browned, add carrots, onion, and celery.
4. Cook for 5 min, or until vegetables start to soften.
5. Add Worcestershire sauce and beef bouillon paste, stir.
6. Add potatoes and stir.
7. Add tomatoes and stir.
8. Add bay leaves and corn.
9. Add beef broth and stir.
10. Bring to a simmer, stir, cover, reduce heat to low and simmer for 20 to 30 minutes.
What’s New: Yardley 6666 Ranch Chuck Wagon Chili
What’s new this week? Katy and Mark Yardley have got the best Chili, featuring the four 6’s ranch chili mix and Yardley Steak Burger. Of course, don’t forget that Mark will be bringing the cheese to the table. Follow along to learn how to make this recipe your own.
Ingredients:
2lbs Yardley Steak Burger
1 Large Onion (Chopped)
1 Packet 6666 Chuck Wagon Chili Mix (4 oz)
1 Can Crushed Tomatoes (28 oz)
1 Box Chicken Broth (32 oz)
1 Can Kidney Beans (15.5 oz)
1 Can Pinto Beans (15.5 oz)
½ Tbs Salt
Optional Toppings:
Sour Cream
Shredded Cheddar Cheese
Fresh Diced Onion
Fresh Jalapenos
Chopped Green Onion
Oyster Crackers
Crumbled Pork Rinds
Directions:
1. Drain beans and let sit for 15 minutes.
2. Heat 2 Tbsp of oil in a large pot. Brown Yardley Steakburger for 3 minutes adding salt to taste.
3. Before beef is completely browned, add chopped onion, cook an additional 3 to 5 minutes.
4. When beef is browned and onions are translucent, add 6666 chili mix, stir unil seasoning is distributed evenly.
5. Stir in crushed tomatoes.
6. Add half of the chicken broth. (you may add more or less depending on the consistency you prefer your chili)
7. Add drained beans and stir until evenly distributed
8. Bring to a simmer, cover, set heat to low. Let simmer for 30 minutes.
9. Remove cover and stir. If chili is too thick, add more chicken broth a little bit at a time. If chili is too thin, continue simmering until desired consistency is reached.
10. Serve with toppings of your choice.
What’s New: Butter-Steaks Sloppy Joes
This week Ria Rossi Booth is back to show you another amazing recipe made possible by Butter-Steaks.com. This quick and easy recipe can feed the whole party with a very small budget. It’s also virtually mess free with everything you need being cooked in just one pan. Of course the secret ingredient is the delicious, organic premium beef provided by Yardley Steak Burger.
Cooking it up today Italian style! Today we are using Butter-Steaks (of course) and are making Meat Manicotti, YUM! To put this meal together, we will be stuffing little manicotti shells with meat, covering them with a delicious sauce and baking them in the oven. Oh ya, and lots of cheese! Check out Butter-Steaks.com for the full recipe and directions!
It’s cooking time! Chad and Ria have a delicious homemade Taco Salad recipe for you this week using Yardley Premium Beef. When you cook with this beef, you will immediately notice how wonderful and healthy it is! The beef comes directly off the range, travels about 50 miles from where it has been pastured to the processing plant, and then directly straight to you on 2 day express! Check out our Instagram or Butter-Steaks.com for the recipe and directions on a very delicious Taco Salad.
In our “What’s New,” Katy and Mark Yardley are with us for a shocking holiday cooking session. Green spaghetti? That’s right. It’s a holiday surprise that will leave your little ones delighted when they experience Christmas Grinch Spaghetti.
Paired with a hearty meat sauce using Yardley Premium Beef and topped with some cheese snow and mozzarella snowballs, it’s a Grinched-up classic for your belly.
Warm your soul with our latest recipe for our “What’s New,” savory beef stew featuring Yardley Premium Beef. Chad and Ria use a 3 lb shoulder roast and lots of delicious veggies and seasonings in an Insta-Pot (but you can use a crockpot). Pour over some mashed potatoes, and you’ve got comfort food at its finest. Perfect for a chilly winter day!
Grab the recipe from Butter-Steaks.com or get the full directions here:
INGREDIENTS:
– 3lb Yardley Premium Beef shoulder roast
-3 cloves garlic (minced)
– 1 large onion (chopped)
– 6 large carrots (sliced)
– 4 celery stalks (sliced)
– 1 can diced tomatoes (14.5 oz)
– 1 packet Lipton onion soup
– 32 oz beef broth
– 2 Tbs olive oil
– ½ tsp salt
– 1 tsp black pepper
– 1 tsp garlic salt
– 1 tsp thyme
– 1 Tbs cornstarch
– ¼ cup water
– Frozen peas (16 oz)
– Frozen corn (24 oz)
– 5 medium potatoes (mashed)
DIRECTIONS:
– Pour olive oil in bottom of cooker. Layer hard veggies (carrots, celery, onions, garlic cloves) on bottom.
– Add beef, sprinkle dry seasonings on meat (salt, pepper, thyme and garlic salt).
– Next add diced tomatoes to the pot then sprinkle Lipton Onion Soup mix on top of tomatoes.
– Add beef broth. Reserve other ingredients for later.
– For Crock Pot: set crock pot to low and simmer for 8 hours, stirring occasionally. For Insta-Pot: seal top and program for Stew (appx 2 hours).
– When time is achieved, remove cover, stir contents, breaking apart roast meat.
– Then stir in frozen vegetables and the cornstarch mixed with cold water.
– Stir in contents and cover at low for an additional 30 minutes. Serve over mashed potatoes. Enjoy!
In this week’s “What’s New,” Katy and Mark Yardley are back and they’re cooking up some Stuffed Philly Cheesesteak Bread {mind blown emoji). It’s baked French bread stuffed with Yardley Premium Beef steakburger, cheese, mushrooms, peppers and onions … oh my!
In this week’s “What’s New, Chad and Ria make Russian Kotlety burgers! Comrades, you simply must try this savory dish starring Yardley Premium Beef and equal parts pork! Packed with flavor, seasoned to perfection and topped with a creamy goat and cream cheese blend, this twist on a standard burger will leave your mouth watering and your tummy happy.
Katy and Mark Yardley cook up some breakfast burritos for this week’s “What’s New,” coming to you hot from Lake Powell. This easy, one-bowl dish is packed with eggs, sausage and cheesy goodness and a little kick courtesy of some green chilis. Katy’s secret for the best burrito? Grill it in a skillet for a few minutes to get a crispy texture – yum!
Grab the recipe here!
Ingredients:
1 pkg Jimmy Dean sausage – Hot
10-12 eggs
1/2 cup half & half
4 oz can diced green chilies
2-3 cups grated cheddar cheese
Flour tortillas – 10” size
Salt & pepper
Preparation:
– In a medium non stick pan, brown sausage then place on paper towel-lined plate. Let cool
– In a bowl whisk eggs, half & half, salt & pepper. Cook eggs over med/low heat stirring constantly until scrambled. Transfer to large bowl and let cool
– Once cooled combine sausage, scrambled eggs, green chilies and cheese
– Heat tortillas (in bag) in microwave for about one minute
– Place about 3 tbsp of filling on one side of tortilla and roll up tucking in the sides as you roll!
For storage: Place in sandwich bag or foil and refrigerate.
We catch up with the Yardleys this weekend in our “What’s New” for meatballs and marinara featuring Yardley Premium Beef. These perfectly seasoned homemade meatballs will spice up any pasta dish with ease.
Try them with spaghetti for a fresh, flavorful take on a classic or even in a sub roll slathered with cheese and sauce for a scrumptious meatball sub.
Ria joins Smoke Ain’t NO Joke BBQ and the Pitmaster Podcast’s Anthony Lujan for some chuck roast burnt tips. He uses competition-style rubs to bring out all the flavor and slow smokes it at 250 degrees for four to five hours.
Add some Blues Hog BBQ sauce and cook until carmelized and pair with mac n cheese or grilled asparagus for a tangy, sweet and delicious family meal.
In this week’s “What’s New,” we visit the Yardleys for biscuits and gravy casserole. This one dish wonder is filled with sausage, biscuits, eggs and cheese, all the fixins for a breakfast of champions. And while it won’t whittle your waistline much, this decadent delight will give you a filling, hearty start to the day. The Yardleys love to enjoy this dish when they’re out at the lake!
Check out this simple and quick recipe that’ll have everyone asking for seconds!
INGREDIENTS
Casserole:
1 can Pillsbury Grands biscuits, cut into quarters
1 lb. breakfast sausage
8 eggs
½ cup half and half
2-3 cups grated cheddar cheese
Salt and pepper to taste
Gravy:
4 tablespoons butter
4 tablespoons flour
2-3 cups milk
Salt and pepper to taste
RECIPE
Brown sausage in a pan on medium heat
Spray casserole dish with non-stick cooking spray or butter
Separate biscuits and place on casserole dish bottom
Use slotted spoon to sprinkle sausage on biscuits while draining grease
In a separate bowl, beat eggs, add half and half and salt and pepper. Pour over casserole.
Sprinkle cheese over casserole
Combine gravy ingredients in a saucepan over low to medium heat and stir frequently until reaching desired thickness
Pour gravy over casserole
Bake at 350 degrees for 30 minutes or until the eggs are fully cooked
Enjoy & share!
In this week’s “What’s New,” Ria joins Anthony Lujan from Smoke Ain’t No Joke BBQ and the Pitmasters Podcast to grill up Yardley Premium Beef t-bone steaks. Seasoned to perfection with Anthony’s competition rubs and grilled at 700 degrees to get the meat to the target temperature of 135 degrees, these steaks are juicy and packed with flavor.
Pair them with some fresh grilled corn, mashed potatoes or a refreshing pasta salad for a summer meal to remember.
Ria joins Anthony Lujan with Smoke Ain’t No Joke BBQ and the Pitmasters Podcast’s for some backyard grilling of Yardley Tri-Tip Sliders in this week’s “What’s New.” These sliders are triple seasoned to perfection and smoked at 250 degrees. Finally the beef is assembled on a slider bun with chipotle sauce with veggies.
Try this simple backyard recipe yourself with Yardley Premium Beef and Anthony’s favorite rubs!
Nothing says summer like a backyard barbeque, and we’ve got the BBQ king himself to show how to craft the ultimate bacon cheddar burgers for your family! Anthony Lujan with Smoke Ain’t No Joke BBQ and The Pitmasters Podcast is in the house with Ria, and they’re bringing you next level bacon cheeseburgers using Yardley Premium Beef in this week’s “What’s New” segment.
Anthony is not playing. He seasons and grills these choice burgers to perfection adds cheddar cheese and then wraps them with xxtra bacon and slings some BBQ glaze for good measure.
Bust out the grill and try them for yourself this weekend!
We hook up with Anthony Lujan from Smoke Ain’t No Joke BBQ and The Pitmasters Podcast and some very talented junior grill masters for the Second Annual SCA (Steak Cookoff Association) Competition.
The competition has grown from 14 teams to more than 60 teams coming from multiple states to compete. But this competition is unique because now teens who share the same passion for grilling can hone their skills and put their craft to the test.
Tune in to see how these junior chef stack up!
Chad and Ria are back in the kitchen cooking up one of Chad’s specials: Cowboy Fondue with Yardley Premium Beef! Chad uses Yardley ribeye and just a few basic ingredients for this bubbly, cheesy goodness. Pick your favorite breads, meats, and fruits and veggies to dip and delight.
Hungry? You will be after you see our upcoming “What’s New” segment featuring t-bone steaks from Yardley Premium Beef! Chad and Ria put their sizzling touches on this simple but decadent recipe and pair with creamed corn a la Lawry’s Steakhouse in Vegas! Whoa!
This week, we’re making a special recipe from Chad’s beloved mom. It’s everyone’s favorite — tacos featuring Yardley Premium Beef! This quick and easy recipe is a great idea for a healthy, flavorful and fun family dinner where everyone can customize their toppings. Stick with this tried and true recipe or add your own twist. As long as you’ve got Yardley beef, you can’t go wrong!
Ria Rossi Booth is in the kitchen, so get ready for a “What’s New” cooking sesh featuring Yardley Premium Beef. This round, Ria puts her signature flair into Chad’s father’s old school recipe for burgundy beef tips that will have you salivating from your couch. We know you’ll want the recipe for this hearty, satisfying dish perfect for a warm winter meal.
Dinner never disappoints when Chad and Ria get down in the kitchen! This time, it’s making some incredibly tasty Nigerian meat pies. It’s home cooking at its best in this week’s “What’s New” segment featuring Yardley Premium Beef, and you know you want some!
It’s almost Thanksgiving and instead of another boring turkey recipe, we’re spicing it up with our fall favorite, chili! We join The Pitmasters Podcast’s Anthony Lujan and meet lots of other competitors as he vies for the championship in the Thermoworks 2020 Chili Cookoff!
Our beloved hosts Chad and Ria serve up a salisbury steak recipe with Yardley Premium Beef on this week’s “What’s New” segment, and you will want to enjoy it with your family ASAP! 😋
Our friend The Pitmasters Podcast’s Anthony Lujan is back with us this weekend for our latest “What’s New” segment, and he’s bringing the fire with a smokin’ new recipe for grilled Yardley Premium Beef ribeyes! Hungry yet?
Looking for a simple and delicious dinner idea? Bust out the grill before the chill hits for these mouthwatering grilled Yardley Premium Beef tenderloin and veggie kabobs! Join the Pitmasters Podcast’s Anthony Lujan for his take on how to get your kabobs perfectly marinated, seasoned and grilled to perfection. DYK you should grill your veggies separately from your protein, not skewered together, for the best result?
In this week’s “What’s New”:
It’s taco time! Join the Pitmasters Podcast’s own Anthony Lujan for a quick taco making session featuring Yardley’s Premium Beef steak, fresh veggies and festive flavor. Yum!
Katy Yardley is back at it again and putting Yardley Premium Beef to the test in a tex-mex bake. This tasty dish will scratch the southwestern itch with its delicious mix of beans, tomatoes, and of course a generous amount of taco seasoning!
Anthony Lujan and Rusty Monson are back again to put the rub on this delicious Yardley Premium Beef tri-tip steak and how you can get the most bang for your buck while smoking this versatile cut of meat.
Katy has a fun mix up on a classic style this week with her Hawaiian Meatloaf, an even tangier and tastier version of a home style meat loaf with bacon and mouthwatering pineapple.
Rusty Monson and Anthony Lujan are back to show you hot to prepare this incredible chuck roast they got from Yardley’s Premium Beef!
This week Katy Yardley is sharing an absolutely mouthwatering recipe that she’s cooking with Yardley’s premium steak burgers!
What you need:
1/3 lb Burger Patties
Salt and Pepper
Butter
1 onion sliced
Pre-sliced mushrooms
1 box beef broth
1 Tbsp brown gravy mix
1 Tbsp flower
Worcestershire sauce
kitchen bouquet
Steps:
salt and pepper patties
put on stove top
flip after 3-4 minutes
put sliced onion in pan
add mushrooms
set aside 1/4 cup beef broth
pour remainder in pan
turn up the heat
reach simmer
add 6 dashes of Worcestershire
add 1 splash kitchen bouquet
in a separate container mix flower, 1/4 cup broth, and gravy mix
gradually stir in gravy
place patties in pan
turn heat down to low
simmer for about 20 minutes
serve
We are back in Katy Yardley’s kitchen to check out another incredible recipe made with Yardley’s Premium Beef, raised locally here in Utah!
What You’ll Need:
2lbs Steak Burger
1 onion (diced)
2-3 carrots (diced)
3 celery stalks (diced)
8 oz water chesnuts
2 cans of cream of mushroom
1/3 cup soy sauce
4 cups chow mein
Steps:
Season and brown ground beef
add in diced veggies
cook for an additional five minutes
add water chesnuts
add soy sauce
add cream of mushroom
place in casserole pan, spread evenly
cover with foil
bake at 375 degrees for 30 minutes
remove from oven
remove covering
top generously with chow mein
place in the oven for an additional 10-15 minutes
let rest for 20 minutes
Anthony Lujan and Rusty Monson, hosts of the Pitmaster’s Podcast, are on At Your Leisure to show us how to prepare these incredible tomahawk steaks they got from Yardley’s!
These tender cuts come locally from Utah, and everything this family-owned and operated company produces is absolutely mouthwatering.
Anthony and Rusty are showing us the steps to prep and cook this meat to delight every meat lovers taste buds!
Anthonyu Lujan and Rusty Monson are going to be cooking an absolutely mouthwatering brisket for us today!
They got this local grass-fed meat from Yardley’s Premium Beef!
What’s New:
Katy Yardley is cooking up a mouthwatering meatloaf! This recipe is guaranteed to become a family favorite so check it out!
What you need:
2 lbs Yardley’s Premium Beef
Butter
One large yellow onion – diced
2 large carrots – grated
4 eggs
¼ cup cream or half and half
Worcestershire
Salt & Pepper
Ritz crackers – ground up
Ketchup
Dry mustard
Cane sugar OR brown sugar
Parsley for garnish
Steps:
Preheat over to 350
In one large pan melt ¼ cup of butter
Then Sautee diced onion and grated carrots
Once carrots and onions have softened remove from heat and let cool down
In one large bowl add 2 lbs Yardly’s Premium Beef
add softened vegetables
add 4 eggs
add ¼ cup cream or half and half
add a few dashes of Worcestershire
add salt and pepper
add ground up ritz crackers
then mix well
once well mixed shape as a loaf on your pan (we used a rack with parchment paper)
in a separate bowl for topping add 2 cups of ketchup
add 1-2 Tbps of dry mustard
add 1-2 Tbps of cane sugar or brown sugar
mix well and put a small portion on top of your meatloaf
cook in oven for 45 minutes
remove loaf and spread more topping on the loaf
place back in the oven and cook for another 25 minutes
remove and let cool
garnish with parsley then serve!
Katy Yardley from Eagles Landing is sharing a delicious shepherd’s pie recipe with us today, that she makes with that mouthwatering Yardley’s Premium Beef!
What you’ll need:
2 lbs Yardley Premium Beef
one diced onion
two large finely diced carrots
one can of tomato paste
1 cup of beef broth
brown gravy mix
Worcestershire
Kitchen Bouquet
1 cup corn
1 cup peas
mashed potatoes
shredded cheese
chopped chives for garnish
Steps:
preheat oven to 375
Start by cooking your ground meat in a pan
add a pinch of salt and pepper
let meat brown
add diced onion and carrots
let onions and carrots soften
add one can of tomato paste
Then in a separate bowl combine
beef broth
and 2-3 TBSP of brown gravy mix
1 TBSP Worcestershire
one splash of kitchen bouquet
whisk this all together then pour into pan with meat
add one cup of corn
add one cup peas
mix well
then level it out
add layer of mashed potatoes
top with shredded cheese
bake for 30 minutes
let rest for 15 minutes
garnish with chives and serve
Katy Yardley from Eagles Landing is showing off this incredible recipe made with Yardley’s Premium Beef! This mouthwatering dish will have everyone in your family coming back for seconds!
What you need:
2 tbsp oil
2 lbs Yardley Steak Burger
2 packets of spaghetti seasoning
1 can of tomato paste
Salt and Pepper
30 ounces of San Marzano Tomatoes
15 ounces of Tomato Sauce
2 tbsp of organic cane sugar
2-3 cups of beef broth
1 tbsp on Worcestershire
2 cups of uncooked pasta
Shredded cheese
Basil leaves
Steps:
2 tbsp oil – put in the pot
Then put in 2 lbs Yardley Steak Burger
Add a pinch of Salt and Pepper
Cool until meat is browned
Add 2 packets of spaghetti seasoning and mix well
Add 1 can of tomato paste and mix well
Add 30 ounces of San Marzano Tomatoes
Add 15 ounces of Tomato Sauce
Add 2 tbsp of organic cane sugar
Add 2-3 cups of beef broth
Add 1 tbsp on Worcestershire
Once this comes to a complete boil add 2 cups of uncooked pasta
Completely stir in pasta
Cover the pot
Cook for ten minutes while stirring occasionally to prevent pasta sticking to the bottom
Uncover and cook for two more minutes
Top with shredded cheese and garnish with basil leaves before serving!
Anthony Lujan from Smoke Aint No Joke BBQ Competition team is showing us another recipe that will have you firing up your smoker!
Anthony Lujan from Smoke Aint No Joke BBQ competition team is back at it again! This time he has brought us an absolutely mouthwatering chicken recipe!!
Anthony Lujan from Smoke Aint No Joke BBQ Competition Team is showing us an absolutely mouthwatering way to prepare for your next big meal!
Katy Yardley from Eagles Landing is showing us her top of the line breakfast casserole that will have your family begging for more!