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Lacey’s Pantry: Beef Empanadas

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By Lacey Vilhauer

Ingredients:
1 package of pre-made pie crust (2 rolls) (or make your own dough!)
1 pound of lean ground beef- drained
1/4 cup diced onions
1/2 medium diced bell pepper, any color
1 teaspoon cumin
1 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 cup Mexican blended cheese
1 egg
Instructions:
Preheat oven to 350 F. Prepare a cookie sheet with a baking mat, non-stick foil, parchment paper or oil. Set aside.
In a large skillet cook ground beef, onions and bell pepper until beef is cooked through, onions are translucent and peppers are soft. Drain any excess fat. Add cumin, garlic, salt, pepper, and chili powder to ground beef mixture and cook for 2 minutes. Remove from burner.
Roll out pie crusts. Using a bowl similar to a cereal bowl, trace circles onto each pie crust. I can get 3 per crust. A smaller bowl will result in more circles.

To read more, pick up a copy of the January issue of NTFR Magazine. To subscribe call 940-872-5922.

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Meanwhile, Back at the Ranch…

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By Rayford Pullen

Other than Valentine’s Day, for those of us in the cattle business, there is not a lot good about the month of February in North Texas. The weather the past two Februarys has been really tough, so here is hoping we do not have a three-peat.

Since we are in the middle of winter, we can now begin our spring calving the first of the month and hopefully have it completed before the first of April. I have previously mentioned that when we compared the weaning weights of our February and March born calves to our April and May born calves, the earlier born calves had a weaning weight advantage of 111 pounds due to the fact the earlier born calves were older and had a functioning rumen, their mommas are giving a lot of milk and the forages are entering the best 120 days of the year.

To read more, pick up a copy of the February issue of NTFR Magazine. To subscribe call 940-872-5922.

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Maddie Rose: Rising Texas Country Music Artist

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It is difficult to find one definition of Texas country music, but one description seems to repeat more than others; a style of music known for fusing traditionalist root sounds with the outspoken, care-free views of outlaw country. Texas country music is much more instrumental than traditional, blending together a mix of subgenres, from bluegrass to Western swing.

No matter the definition used, one thing is for certain, Texas country is one of the most rapidly growing genres of music beloved by fans across the country, and as the popularity of the Texas sound continues to rise, so does the competition for musicians to stand out.

However, one musician hailing from North Texas has shown she has what it takes. Sixteen-year-old Maddie Rose claims the key is hard work, talent, and honestly, a little bit of luck. As an artist, she has been honing her talent since she was just a child, starting on piano, picking up guitar, acting, modeling, and developing her skills along the way at the DFW Performing Arts Conservatory.

To read more, pick up a copy of the February issue of NTFR Magazine. To subscribe call 940-872-5922.

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The Garden Guy: Are Y’all Primitive Camping Out Here?

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By Jelly Cocanougher

With a discouraging and worrisome look, the park rangers moved along, back towards the trailhead entrance. We must have had Texan written across our faces, headstrong and willing to make our own decisions when faced. They were worried we would get lost as night fell to the base of the mountains.

To read more, pick up a copy of the January issue of NTFR Magazine. To subscribe call 940-872-5922.

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