Midwestern Meats

Spicy Chicken Breasts

This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.



2 1/2 tablespoons paprika

2 tablespoons garlic powder

1 tablespoon salt

1 tablespoon onion powder


1 tablespoon dried thyme

1 tablespoon ground cayenne pepper


1 tablespoon ground black pepper

4 skinless, boneless chicken breast halves  ON SALE



  1. In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
  2. Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
  3. Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
  • PREP         15 mins
  • COOK        15 mins
  • READY IN   30 mins



Written by Rod McConnell — October 26, 2013


With Thanksgiving coming we always here about tryptophan in turkey.  


What can high-tryptophan foods do for you?

  • Help regulate your appetite
  • Help you sleep better
  • Elevate your mood

What events can indicate a need for more high-tryptophan foods?

  • Depression
  • Anxiety
  • Irritability
  • Impatience
  • Impulsiveness
  • Inability to concentrate
  • Weight gain or unexplained weight loss
  • Slow growth in children
  • Overeating and/or carbohydrate cravings
  • Poor dream recall
  • Insomnia

Food sources of tryptophan include red meat, dairy products, nuts, seeds, legumes, soybeans and soy products, tuna, shellfish, and turkey.

World's Healthiest Foods rich in tryptophan
Food            Cals%       Daily Value


 Chicken        187          128.1%


 Soybeans     298           121.8%


 Turkey           153          118.7%


 Tuna              158           118.7%


 Lamb              229           109.3%


 Salmon           245           109.3%


 Halibut             159          106.2%


 Shrimp              112          103.1%


 Cod                   119           90.6%


 Sardines            189            78.1%



Written by Rod McConnell — October 21, 2013

Skirt Steak Stir-Fry

Skirt Steak Stir-Fry

This quick and simple recipe makes for a great weeknight meal.  I’ve kept it simple by utilizing a bag of frozen prepared vegetables to eliminate hassle and quicken the process.  Of course, you can always utilize fresh vegetables if you’d like.  (Prep 5 minutes.  Cook 15 minutes.  Serves 2)

1/3 Cup Soy Sauce
1 Cup Beef Broth
1 Tablespoon Corn Starch

2 Tablespoons Sesame Oil
¼ Cup Yellow Onion, finely diced
¼ Cup Carrots, finely diced

2 Cloves Garlic, minced
1 Tablespoon Fresh Ginger, minced
1 Bag Frozen Stir Fry Vegetables

1 lb Skirt Steak, thinly sliced

Green Onions, sliced

Hot Cooked Rice (to serve)

In a mixing bowl, combine the first three ingredients, stir, and set aside.  Next, add oil to a wok or skillet over high heat; add onions and carrots and cook until just tender, about 1 minute.  Add garlic, ginger, and frozen vegetables and sauté,  Stirring often until the vegetables are just tender and slightly charred, about 2 – 3 minutes.  Add steak and cook for another minute, or until just browned.  Pour in soy sauce mixture and bring to a boil.  Remove from heat, and stir to evenly distribute the flavor.  Garnish with sliced green onions.  Serve over hot cooked rice.

Written by Rod McConnell — October 14, 2013

Top 5 lesser known beef cuts

  1. Skirt SteakSkirt is one of the most flavorful of all steaks. It is situated in the short plate section of the beef, which is the inside of the rib on the chest. There are two types of skirt: Inside and Outside. It’s a coin toss as to which is better; Inside Skirt is great because it doesn’t have as much membrane to be removed, but Outside Skirt is a little thicker and a bit less stringy. Skirt is the meat originally used for both fajitas (which means “belt” in Spanish and reflects the shape of the skirt) and Philadelphia cheese steak sandwiches. Marinade or Straight to the grill this flavorful cut is easy to grill, a has that rich flavor that you find in prime grade steaks.  Also, makes the best carne asada!!
  2. Short Ribs - My fav is to cut them 1/4 inch flanken or korean style.  Look up a asian marinade recipe, marinate all night, throw on the grill and enjoy chewing around those little bones.  Flavor is a 10 of 10!!
  3. Tri-Tip.  From the Bottom Sirloin, But on top for flavor.  I like to grill it low and slow.  Midwestern Seasoning all over it and throw it on, take your time, and enjoy the juicy flavor.  
  4. Flank Steak - The Flank Steak is easily distinguished by its longitudinal grain (see photo). Marinade can penetrate Flank Steak without the meat losing its firm texture because it is relatively thin and porous. Flank has a moderate amount of fat, a great beefy flavor, and no connective tissue.Very lean, and you can find many marinade recipes that will change the flavor in different ways.  Great if your watching your figure, but even better if you've already watched it and are just trying to have a great meal.
  5. Brisket - The brisket is the front portion of the beef breast that lies between the front legs. Brisket is the cut of choice for Texas slow-smoked, pit-cooked barbeque.  When it comes down to it, a properly slow-smoked brisket is as good as it gets in the beef world.



Come on in and ask us to help with one of these "sleepers."

Written by Rod McConnell — October 03, 2013

Honey Baked Chicken

Honey Baked Chicken II Recipe

IngredientsTypes of Salt

Original recipe makes 6 servings
  • 1 (3 pound) whole chicken, cut into pieces ( go to How to page to see how to cut up a chicken)

  • 1/2 cup butter, melted

  • 1/2 cup honey

  • 1/4 cup prepared mustard

  • 1 teaspoon salt

  • 1 teaspoon curry powder


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear

Written by Rod McConnell — September 23, 2013

Beef Facts


100 million
Number of cattle in the United States

Rank in size of beef production among American agriculture sectors (based on cash receipts)

Average number of cattle on American beef cattle farms

Percentage of the world’s beef supply produced in the United States

500 metric tons
Amount of beef exported from the United States to Japan each year.

Food Safety Inspection Service
U.S. governmental agency in charge of mandatory beef inspection.  The FSIS is part of the United States Department of Agriculture

Year the hamburger debuted at the World’s Fair in St. Louis

White Castle
First hamburger “chain” in the United States (founded in 1921)

Year the first McDonald’s opened

11.2 billion
Number of beef servings in American restaurants each year

3.4 oz.
Daily beef consumption per person in the United States

140 lbs.
Amount of beef consumed annually per person in Argentina, the leading beef consuming country in the world (the U.S. average is about 70 lbs. per year).

Memorial Day
Most popular day for beef consumption in the United States.  Labor day and July 4th tie for second.

Beef Tenderloin Steak
Retail name for filet mignon

Ground Beef
Most popular cut of beef in the United States

1000 lbs.
Weight at which most beef cattle are marketed

Number of quarter pound burgers that could be produced from one steer

3 oz.
Weight of a quarter pound (4 oz.) burger after cooking

Amount of America’s water supply consumed by cattle


Number of stomachs in the cow (it is separated into four compartments)

Number of upper front teeth on a cow

9.5 months
Gestation (pregnancy) period of a cow

Written by Rod McConnell — September 20, 2013

Sirloin w Sugar Snap Pea & Pasta Salad w Gremolata Dressing

Sirloin with Sugar Snap Pea & Pasta Salad with Gremolata Dressing

Total Recipe Time: 60 min
Makes 4 servings

1 boneless beef Top Sirloin, cut ¾ inch thick (about 1lb)
2 cups fresh sugar snap peas
2 cups cooked gemelli or corkscrew pasta
1 cup grape or teardrop tomatoes, cut in halves
3 cloves garlic, minced
1 teaspoon black pepper
Chopped fresh parsley (optional)

Gremolata Dressing:

¼ cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 teaspoons freshly grated lemon peel
¼ teaspoon salt
teaspoon black pepper


1. Bring water to boil in large  saucepan. Add peas; cook 2 to 3 minutes until crisp tender. Drain; rinse under cold water. Combine peas, pasta and tomatoes in large bowl. Set aside.

2. Whisk dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.
3. Combine 3 cloves minced garlic and 1 teaspoon pepper; press evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 2 to
     3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
4. Carve steak into thin slices; season with salt, as desired.  Add steak slices and remaining dressing to pasta mixture; toss to coat evenly. Garnish with lemon          peel and parsley, if desired.

Nutrition information per serving: 369 calories; 12g fat (3g saturated fat; 7g monounsaturated fat);
5mg cholesterol; 216mg sodium; 31g carbohydrate; 4.2g fiber; 32g protein

Written by Rod McConnell — September 16, 2013

Herb Crusted Chuck Roast

Herb Crusted Chuck Roast

Herb Crusted Chuck Roast Recipe
Recipe makes 6 servings.
1/4 cup dry breadcrumbs
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon ground mustard
1 teaspoon dried savory
1 teaspoon ground black pepper
1/2 teaspoon crushed dried rosemary
1 (3 pound) Midwestern Meats Boneless Chuck Roast
1 cup sour cream
3 tablespoons prepared horseradish
1 teaspoon lemon juice
1/4 teaspoon salt


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix bread crumbs, olive oil, garlic, ground mustard, savory, black pepper, and rosemary in a bowl; spread mixture over beef chuck roast. Transfer roast to a shallow roasting pan.
  3. Bake in preheated oven until beef begins to firm and is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow roast to rest for 10 minutes before slicing and serving.
  4. Stir sour cream, horseradish, lemon juice, and salt in another bowl. Serve with sliced beef.
  • PREP        10 mins
  • COOK        1 hr30 mins
  • READY IN  1 hr50 mins


  • Calories    480 kcal
  • Carbohydrates   6.5 g
  • Cholesterol     120 m
  • Fat     37 g
  • Fiber     0.7 g
  • Protein   29.1 g
  • Sodium    239 mg

Written by Rod McConnell — September 09, 2013

Breaded Pork Chop

Easy –Tasty  Breaded Pork Chop



-1 cup crushed butter crackers

-Midwestern Seasoning to taste

-3 eggs, beaten

-4 pork chops (ON SALE in store this week)

-1/2 cupbutter



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a shallow bowl combine crushed crackers, Midwestern Seasoning; mix well. In a separate bowl beat eggs.
  3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.


PREP          15 mins

COOK        45 mins

READY IN  1 hr

Written by Rod McConnell — September 03, 2013

Beer Brats

Wisconsin Bratwurst Recipe



Original recipe makes 10 servings
  1. Place Brats in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
  2. Preheat grill for medium-high heat.
  3. Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.

You can also buy our Beer Bratwurst and simply grill them.  

  • PREP 10 mins
  • COOK 35 mins
  • READY IN 45 mins

Written by Rod McConnell — August 26, 2013