Summer Archives - Keystone Meats

Shredded Buffalo Chicken Sub

Your family won't roam too far from the dinner table when you whip up our Shredded Buffalo Chicken Sub recipe. And when you use fully cooked Keystone Chicken, you'll have these sandwich ready-to-go in minutes! Use all natural Keystone Turkey in place of chicken and keep 'em guessing about the secret ingredient!

Buffalo Chicken Sub

1 can (28 oz) Keystone Chicken, drained
2 cups Buffalo wing sauce
1/2 cup water
2 tablespoons butter
6 teaspoons ranch salad dressing mix (powder)
1 cup blue cheese
6 hoagie buns, toasted
Optional: ranch salad dressing and celery stalks

In a medium pan, add Keystone Chicken, wing sauce, ranch powder mix, water and butter. Mix over medium heat.
Heat throughly - approximately 5 minutes.
Add buffalo chicken mixture on top of toasted hoagie buns. Sprinkle blue cheese on top and drizzle with ranch dressing. Serve with celery or carrot sticks.

Campfire Pork and Beans Skillet

Who said you can't have a great tasting easy meal while camping? Not us! And, because you use only one pan for prep and cooking, clean up is a snap! Recipe ready Keystone Meats, so convenient, you'll have plenty of time to get wild in the wilderness.

Campfire Pork and Beans

1 can (28 oz) Keystone Pork, drained
1 cup bacon, cooked and chopped
2 cans (15 oz) baked beans
½ cup onions, sliced
1 cup barbecue sauce
1 can refrigerated biscuits (8 biscuits)

Grill up the bacon in a skillet at medium heat. Once done remove it from heat, drain, and chop.
Add Keystone Pork, chopped bacon, onions, baked beans, and barbecue sauce to the skillet. Mix well, allow to a boil.
Take it off of direct fire and layer the biscuits on top of the mixture. Cover and cook for 10 minutes or until the biscuits are golden brown.

Betta Feta Chicken Sandwich

Our feta chicken sandwich recipe is so tasty, it'll make your family picnic betta! And because you use fully cooked premium Keystone Chicken, you'll spend less time preparing and more time fending off the insects!

Keystone Feta Chicken Sandwich

1 can (28 oz) Keystone Chicken, drained
1 red bell pepper, seeded and diced
2 large stalks celery, diced
½ onion, diced
7 tablespoons mayonnaise
7 tablespoons sour cream
4 ounces feta cheese, crumbled
teaspoon dried dill weed
8 slices of bread
Salt and pepper to taste

In a small bowl, add mayonnaise, sour cream, feta cheese, dill, and mix well.
In a medium serving bowl, mix the Keystone Chicken, celery, and onion.
Pour mayonnaise mixture over the chicken mixture and stir thoroughly.
Taste and season with salt and pepper as needed. Refrigerate or serve immediately!

Balsamic BBQ Beef Sandwich

There are so many tasty BBQ sandwich recipes you could choose from. In fact, we have many right here on our website! For a more "refined" flavor for your summer BBQ, nothing beats the tang of the balsamic vinegar as it blends with the sweet honey. And because you use fully cooked Keystone Beef, you'll be able to whip up this tasty sandwich in under 15 minutes!

Keystone Balsamic BBQ

1 can (28 oz) Keystone Beef, drained
3/4 cup honey
1/2 cup balsamic vinegar
1/4 cup soy sauce
1 cup water
2 tablespoons cornstarch
6 ciabatta buns

In a small sauce pan, add the honey, balsamic vinegar, water and soy sauce and simmer on low for 5 minutes stirring frequently.
Stir in cornstarch and heat another 2 minutes.
Add Keystone Beef, mix well. Heat throughout, about 5 minutes.
Serve warm on toasted ciabatta rolls.

Philly Cheesesteak Sloppy Joes

We've combined two all time favorite sandwiches - the Philly Cheesesteak with the always popular Sloppy Joe. When you mix these two All-American classics with our Made in the USA Keystone Beef, your family will salute the chef every time!

Keystone Philly Cheese

1/2 can (28 oz) Keystone Beef drained and chopped
1 small sweet onion, diced
1 small green bell pepper, diced
4 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons taco seasoning
1/4 teaspoon salt
Oil for sautéing
6 slices sharp white cheddar or provolone cheese
6 hamburger buns or rolls

Preheat broiler.
Heat the oil in a large nonstick skillet over medium high. Add the onion and peppers and sauté for 3 minutes until tender.
Stir in the ketchup, Worcestershire, taco seasoning and salt.
Add Keystone Beef and mix well; breaking up the meat.
Scoop mixture onto buns or rolls, top with 1 slice of cheese and place on a cookie sheet. Place cookie sheet under the broiler until cheese melts. Approximately 30 seconds.

Turkey Cobb in a Jar

Our Turkey Cobb Salad in a Jar is the perfect on-the-go addition to any picnic. All of your favorite salad ingredients in a convenient see through container that's simple, yet fun, for everyone in your family. And, there's no easier way to add protein to your salad than with all natural 100% white meat turkey from Keystone Meats!

Keystone Turkey Cobb Salad

1 can (28 oz) Keystone Turkey, drained
6 large mason jars
4 cups romaine lettuce, roughly chopped
1/2 cup bacon crumbles
4 hard boiled eggs, diced
1 cup cherry tomatoes, halved
1 cup corn
1 cup chickpeas
1/2 cup red onion, finely diced
1/2 cups feta cheese
2 cups blue cheese or ranch dressing, as desired

In the mason jar, beginning with the romaine lettuce, layer each of the salad ingredients until the jar is completely full. Top with your desired amount of salad dressing. Enjoy!

Sun-Dried Tomato Flatbread

Switch up your usual Friday pizza night with a lighter but very flavorful 'za choice. You'll forget all about delivery with meal prep this easy. Top with fully cooked Keystone Chicken and have hot pizza on the dinner table in less than 15 minutes! So delicious, you might leave a tip!

Sun-dried Tomato Chicken Flatbread

1 can (28 oz) Keystone Chicken, drained
4 tablespoon olive oil
3 cups parmesan cheese, shredded (or mozzarella cheese)
1 cup sun-dried tomatoes
2 teaspoon minced garlic
10 - 12 pieces Naan or flatbread
Dried basil for garnishing

Preheat oven to 400°F.
In a small bowl, mix the olive oil and garlic. Microwave for 30-45 seconds until the garlic is slightly brown.
Place naan or flatbread on an ungreased baking sheet. Brush garlic olive oil onto each naan/ flatbread.
Sprinkle each piece of flatbread evenly with cheese. Top with your preferred amount of Keystone Chicken and sun-dried tomatoes.
Bake for 9-11 minutes, or until the cheese has melted and the crust is golden brown. Top with dried basil, and serve!

Nashville Hot Shredded Chicken Sandwich

This shredded chicken sandwich recipe is our take on Nashville's iconic hot chicken ... but the best part of our tasty version is how easy this recipe is to prepare. When you use Keystone Chicken, you'll go from stove to table in 15 minutes! Bring the flavor of the south to your next summer cookout or tailgate.

1 can (28 oz) Keystone Chicken, drained
1 cup Keystone Chicken Broth
3-1/2 Tbsp. brown sugar
1-1/2 tsp. garlic powder
1 tsp. paprika
2 tsp. chili powder
1/4 cup unsalted butter
3 cups coleslaw for topping
Dill pickle chips for garnish

Add all of the ingredients in a medium pan, mix well.
Cook on medium for 10 minutes, stirring frequently.
Serve warm on a bun with coleslaw and dill pickle chips.

Chicken Gyro Pita Sandwich

Our Chicken Gyro Pita Sandwich is so easy to make AND so tasty, your family won't stop yelling opa! And because you use fully cooked Keystone Chicken, you'll have this Greek sandwich on the dinner table in about 10 minutes!

Keystone Meats Gyro

1 can (28 oz) Keystone Chicken, drained
1 cucumber, thinly sliced
2 cups cherry tomatoes, halved
1 medium red onion, thinly sliced
2 cups feta cheese
¾ cup fresh mint, roughly chopped
2 cups Tzatziki sauce or yogurt dill dressing
6-8 pieces flatbread or pita bread

In a large bowl, add Keystone Chicken, cucumber, tomatoes, onions, feta cheese, and mint until completely mixed.
Add dressing and fold and mix well. You may need to add more dressing if preferred.
Assemble about 1 cup of filling per piece of flatbread or pita bread. Enjoy!

Poppin’ Poppy Seed Chicken Salad

Our Poppin' Poppy Seed Chicken Salad makes a wonderful side dish or a light meal. And because you use fully cooked Keystone Chicken, you'll not only cut prep time in half, you won't have to heat up the kitchen on a hot summer night.

Keystone Meats Poppy Seed Chicken Salad

1/2 can (28 oz) Keystone Chicken, drained
2 1/2 cup cooked pasta
1/4 cup onion, chopped
1/2 cup dried cranberries
1/2 cup celery, diced
1 cup poppy seed salad dressing
1/4 cup slivered almonds
1/2 cup feta cheese

Prepare pasta according to package directions. Rinse with cold water and drain.
In a medium bowl combine Keystone Chicken, almonds, onions, cranberries and celery. Stir in the pasta. .
Add salad dressing, feta cheese and mix well to coat. Chill before serving.

Easy Spring Rolls

If you’ve ever wondered how to make spring rolls, this recipe is one you have to try! Super simple and easy to make, especially when you use Keystone Chicken as the protein. Don't forget to ask the kids to help out ... they'll love how fun this recipe is to make.

Keystone chicken spring rolls

1 can (28 oz.) Keystone Chicken, drained and diced
6 rice spring roll papers
1 red pepper, thinly sliced
2 carrots, thinly sliced
1 yellow bell pepper, thinly sliced
1 large bunch cilantro
¼ red cabbage, thinly sliced
Cream cheese, sliced into thin strips

To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, cilantro, cream cheese, Keystone Chicken and thinly sliced red cabbage.
Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.

Mexican Shredded Chicken Sandwich

This spicy twist on the classic shredded chicken sandwich brings a little South-of-the-Border fiesta to your tailgate.

Mexican Shredded Chicken Sandwich

28 oz can Keystone Chicken
2/3 cup salsa verde
3 cups chunky salsa
2 tsp chili powder
1 medium yellow onion, thinly sliced
1 Tbsp olive oil
3/4 cup water

Heat the oil in a large nonstick skillet over medium heat. Add the onions, chili powder. Cook for 5-10 minutes, stirring frequently until the onions are softened and browned.
Add water, lower the heat, add Keystone chicken, salsa verde and chunky salsa. Cook until heated through, about 3 to 5 minutes.

Honey Mustard Shredded Chicken Sandwich

All it takes is a bit 'o honey and a dash of brown mustard, to step up the classic shredded chicken sandwich! Perfect sandwich to sweeten up your tailgating party.

Honey Mustard Shredded Chicken Sandwich

1 can (28 oz) Keystone Chicken
1/2 cup Honey
4 Tbsp Whole Grain Dijon Mustard
1/4 cup Onion, chopped
1/4 cup Water

Mix honey, mustard, onions and water. Pour mixture into large sauce pan.
Add Keystone chicken to sauce pan and toss with sauce.
Cook on medium for 10 minutes until heated through

Bitz of Ritz Shredded Chicken Sandwich

Puttin' on the Ritz - or should we say puttin' in the Ritz. Either way, you'll crack the picky eater at your next family gathering.

Shredded Chicken Sandwich

28 oz can Keystone Chicken
1 can (10.75 oz) cream of chicken or cream of mushroom soup
1 cup sour cream or plain greek yogurt
1 sleeve of Ritz crackers, crushed
3/4 stick butter, melted
6 fresh buns

In a large bowl, mix the soup and the sour cream until well blended. Fold in the Keystone chicken.
Add into a large fry pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
Heat on medium for 10 minutes or until heated throughout.

Tinfoil Philly Cheesesteak Sandwiches

You don't need to travel to Philadelphia for the authentic taste of a Philly Cheesesteak sandwich. Everyone knows the secret to a great Philly is the tender beef slowly cooked to perfection. Who has time for that? No worries! With recipe ready Keystone Meats you'll get USDA premium beef ... prepared in half the time! When you serve this Philly, you'll not only get "Brotherly Love" you'll get a whole lotta "Sisterly Love," too!

Tinfoil Philly Cheesesteak Recipe

1 can (28 oz) Keystone Beef
1 large loaf french bread
1/2 tsp garlic powder
2 tbsp. extra virgin olive oil
3 bell peppers (red, green, or yellow)
1 yellow onion
1/4 cup butter
1 tsp salt
18 oz mozzarella cheese slices

Cut 1 1⁄2” slices into the bread without cutting all the way through the bottom. Melt the butter, stir in the garlic powder, then brush on the inside of each slice of bread.
Heat the olive oil in a large skillet over medium heat. Slice the bell peppers and onion into thin slices, then sprinkle with salt and saute until soft and the onion is translucent. (If making this recipe while camping, this step can be done ahead of time and stored until needed.) Add Keystone Beef and heat.
Divide the pepper/onion mixture into every other slice in the bread (this will make it so you have a clean top and bottom for each sandwich). Portion the meat on top of the veggies, then top with cheese.
Spray the inside of your foil, then wrap the loaf twice with foil (this helps keep the bread from burning). Place near the fire/hot coals, and cook for 20-30 minutes until heated through and cheese is melty.
To serve, slice in the cuts that don’t have toppings in them, creating individual sandwiches.

Chicken and Egg Hash

Tired of your same old, same old Sunday brunch? Then it's time to refresh your menu with a twist on the typical corn beef hash recipe! Our Chicken and Egg Hash recipe uses a little of this and a little of that plus a whole lot of flavor! And the best part? How quick your prep time will be when you use a can of recipe ready Keystone Chicken.

chicken and egg hash

1 can (28 oz) Keystone Chicken, drained
1 medium onion, chopped
2 garlic cloves, minced
4 bacon strips, diced
2 large potatoes, peeled and diced
1 tbsp. canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tbsp. minced fresh parsley
3/4 tsp salt
1/8 tsp pepper
4 eggs

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender.
Add garlic; cook 1 minute longer. Stir in the Keystone Chicken, potatoes and oil.
Cover and cook for 10 minutes. Stir in the peas, corn, parsley, salt and pepper.
Make four wells in the hash; break an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.

Easy Tinfoil Stuffed Peppers

Our Tinfoil Stuffed Peppers recipe is ready in under 20 minutes! Why? Because when you use fully cooked Keystone Ground Beef, you cut prep time in half. Easy, quick, and most importantly ... delicious!

Easy Tinfoil Stuffed Peppers

1 can (28 oz) Keystone Ground Beef
3 cups cooked white rice
1 zucchini, diced
2 tsp Italian seasoning
1 2/3 cups spaghetti sauce, divided
1 1/2 cups shredded mozzarella cheese, divided
3 bell peppers (red, green or yellow), halved and cored

Mix together the Keystone Ground Beef, rice, zucchini, Italian seasoning, 1 cup of spaghetti sauce and 1 cup of mozzarella. (If making this recipe while camping, this step can be done ahead of time and stored until needed.)
Prepare 6 sheets of foil for each pepper half by spraying with cooking spray. Place pepper into the foil packet, then fill with beef filling. Top with remaining sauce and cheese.
Add 1 tablespoon of water to each packet (it will be between the foil and the pepper), and wrap the foil around the peppers, tenting them to they have room to steam.
Place on or near the fire/hot coals, then cook for 20-25 minutes until heated through and peppers are tender.

BBQ On A Stick

With or without the lollipop stick, these kid-friendly bite-sized BBQ sandwich pockets are the perfect snack for your on-the-go family. Add your favorite BBQ sauce to recipe ready Keystone Beef, pork or chicken for a meal that tastes delicious hot or cold.

BBQ on a Stick recipe from Keystone Meats

1 can (14.5 oz.) Keystone Pork, drained
1 can (8 oz.) refrigerated crescent rolls
¾ cup barbecue sauce
12 lollipop sticks

Preheat oven to 375 degrees.
In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
With a knife, cut the dough into three strips, lengthwise, and into 4 strips vertically, to make 12 squares. Spoon about a tablespoon of barbecue pork filling into each square. Pinch the edges of the dough square together, to enclose the pork filling.
Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
Allow to cool slightly, then insert a lollipop stick into the bottom of each.

Skillet Chicken Enchiladas

Who said you couldn't have an authentic Mexican dinner while you camp ... we didn't! And because our chicken enchilada recipe is prepped and cooked in the same skillet, it makes for easy cleanup as well! Over the open flame of a campfire or on the stovetop, you'll love how quick and easy this recipe is to make.

Easy One-Skittle Chicken Enchilada recipe from Keystone Meats

1 can (14.5 oz.) Keystone Chicken, drained
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup yellow bell pepper, diced
½ cup orange bell pepper, diced
1 medium onion, diced
2 tbsp. oil
1 can (15 oz.) green chile enchilada sauce
5-6 corn tortillas
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
Fresh cilantro to garnish (optional)

In a large cast iron skillet, saute the peppers, onion, Keystone Chicken and salt with the olive oil until tender over the campfire (or stove top). Once softened, transfer the vegetables from the cast iron skillet to a large bowl.
Pour a 1/2 cup of the enchilada sauce into the bottom of the skillet. Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
Repeat with the remaining tortillas and filling.
Pour the rest of the green chile enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
Cover the skillet and heat through until the cheese is melted. Serve immediately and top with fresh cilantro.

Skillet Beef Hash

Skillet Beef Hash, one of our one-skillet recipes, cooks as easily on top of the stove as it does over a campfire. And because the main ingredients in this recipe are fully cooked, you'll have dinner ready in under 15 minutes!

One-skillet beef hash is perfect for the campfire

1 can (28oz) Keystone Beef, undrained
4 tbsp liquid from can of Keystone Beef
½ medium onion, diced
2 cans (15 oz) potatoes, diced
1 clove garlic, minced
salt and pepper to taste

Add 4 tablespoons of broth from Keystone Beef to medium skillet set over medium heat. Add in the onions and garlic, cook until tender about 3 minutes.
Add diced potatoes and Keystone Beef and cook until the beef is heated throughout - about 10 minutes. Stirring frequently. Salt and pepper to taste and serve.

Chicken Pasta Salad

Need a quick but delicious meal to prepare for a family event, holiday or potluck? This Chicken Pasta salad is hearty, healthy and delicious. Make the recipe the day before for less stress, so you can focus on other important tasks. Cut meal prep time in half by using fully cooked Keystone premium Chicken for a quick and impressive dish.

Chicken Pasta Salad

1 can (28 oz) Keystone Chicken, chunked and drained
8 oz cooked & drained pasta, any shape
1 package (16 oz) frozen vegetables, any mixture or 2 cups chopped fresh broccoli, carrots, green & red peppers, etc.
2/3 cup Italian salad dressing
1/4 cup parmesan cheese, grated
1/2 tsp garlic powder

Cook pasta per directions on package; thaw frozen vegetables (or use freshly cut vegetables)
Combine Keystone Chicken with all ingredients in a large serving bowl.
Mix well, chill. Can be made a day ahead of time.
Serve chilled over lettuce if desired.

Sloppy Jose

Perfect for a picnic at the beach or just a summer supper in the backyard. It's a sloppy joe with a Mexican kick - you decide how much spice your family can handle! Viva la Sloppy Jose!

sloppy jose

1 can (28 oz) Keystone Ground Beef
1 large Onion, diced
2 cups Taco sauce
1 can (8oz) Jalapeño, drained and diced
2 cups Cheddar, shredded
8 Hamburger buns

Saute diced onion in large skillet
Drain and add beef until heated
Stir in taco sauce and jalapenos; reduce heat to low
Simmer for for 6-8 minutes, stirring regularly
Add shredded cheese and serve on hamburger bun or over tortilla chips

Garden Turkey Tart

Wow and impress your family and friends with this creative and tasty dish. This meal incorporates healthy vegetables, gooey cheese, all natural turkey and rich spices all into a savory pie. Chop, mix and bake and dinner will be ready with little effort but a whole bunch of flavor.

turkey garden tart

1 can (14.5 oz) Keystone Turkey, drained and diced
1 frozen deep dish pie crust, thawed
1 1/2 cups mozzarella cheese
3 Tbsp. goat cheese, crumbled
1/2 cup parmesan cheese
1/2 cup sun-dried tomatoes, chopped (optional)
1/4 cup thinly sliced fresh basil
1/4 cup chopped green onions
1/2 Tbsp. fresh oregano
1 small zucchini, sliced
2 eggs
1 cup half & half
Salt & pepper, to taste

Preheat oven to 400 degrees.
Par-bake the crust for 5-8 minutes, or until lightly golden.
Sprinkle mozzarella over bottom of crust. Top with 1/4 cup Parmesan, goat cheese, tomatoes, basil, green onions, and oregano.
Arrange zucchini rounds to cover top of tart.
Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into pie crust. Add diced Keystone Turkey. Sprinkle with remaining 1/4 cup Parmesan.
Bake tart until custard is set and crust is golden brown, about 35 minutes.
Serve warm or at room temperature.

Beef and Gorgonzola Tarragon Salad

Although this may be one of our simplest salad recipes, it has a nice complexity of taste when the Gorgonzola cheese blends with the Tarragon! A special thank you to Sherri W. one of our “Beef Up Family Time Recipe Contest” finalists!

1 can (14.5 oz) Keystone Beef
4 cups artisan lettuce
4 radishes, sliced
4 oz tarragon dressing
2-4 oz gorgonzola cheese, shredded

Add lettuce and radishes to a large mixing bowl.
Pour in dressing and toss. Make sure all lettuce leaves are evenly coated.
Plate salad on 4 salad plates. Top each plate with beef and gorgonzola cheese.

Southwestern Roast Beef & Cheddar Sandwiches

It’s a Philly Cheesesteak but with a southwestern twist you’re gonna love! Use Keystone Beef Broth for added au jus flavor. A special thank you to Mary S. one of our “Beef Up Family Time Recipe Contest” finalists!

1 can (28 oz) Keystone Beef
1 cup Keystone Beef Broth (divided use)
4 Tbsp. unsalted butter, softened (divided use)
1 medium yellow onion, cut into thin slices then, cut in half
1 large red bell pepper, seeded and sliced into 14-inch x 3-inch strips
1/2 tsp. southwest seasoning
8 slices top-seeded Italian bread
1 1/2 cups shredded sharp cheddar cheese

In a large skillet, heat 1 tablespoon and 3/4 cup of Keystone Beef Broth over medium high heat.
Add onion and cook for 3 minutes.
Add bell pepper and cook for 3 more minutes.
Use a slotted spoon to remove onion and bell pepper and place in colander to drain.
Add remaining broth, Keystone Beef and seasoning to skillet. Cook for 4-5 minutes or until most of liquid is evaporated, stirring often. Drain well.
To assemble sandwiches, spread one side of each bread slice with butter. With buttered side down, spread 1/4 cup of cheese onto four slices of bread.
Divide beef, onion and peppers and remaining cheese onto each. Top with a second slice of bread, buttered side up.
Heat a large skillet over medium heat. Cook sandwiches one or two at a time, until golden brown on each side, turning once.
Serve immediately.

Korean Town Salad Bowl

This recipe is an easy way to get the authentic Korean flavors you love with quick kitchen prep time. A light meal with full flavor, it's the perfect back-to-school dinner. A special thank you to Vivian T., one of our "Beef Up Family Time Recipe Contest" finalists!

Korean Town Salad Bowl

1 can (28 oz) Keystone Ground Beef
1 tsp. Keystone Beef Soup Base
2 Tbsp. Sriracha hot sauce
2 Tbsp. garlic powder
2 cups prepared ranch dressing
1 tsp. powdered ginger
1/2 cup reduced sodium soy sauce
1/2 cup ketchup
2 Tbsp. brown sugar
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
1/4 tsp. red pepper flakes
2 bags (10 oz) of garden salad blends
2 green onions, sliced thin (optional)

In a medium bowl, whisk together the ranch dressing and Sriracha. Chill until plating salads.
Bring a large skillet to medium heat, add the Keystone Ground Beef and sauté.
In a medium bowl, whisk together garlic powder, Keystone Beef Base, ginger, soy sauce, ketchup, brown sugar, sesame oil and red pepper flakes. Pour over the beef and bring mixture to a boil for 2 minutes.
Divide the salad blend between 6 bowls, top each with an even amount of the beef mixture; drizzle with the Sriracha ranch dressing and garnish with green onions if using. Serve immediately.

Spicy Pulled Pork Sandwich

Some like it hot and some like it spicy! We've taken the typical BBQ sandwich and added some heat to it. A great sandwich for any and all seasons.

1 can (28 oz) Keystone Pork
3 Tbsp. smoked paprika
1 tsp. salt
1 Tbsp. pepper
1 Tbsp. red pepper flakes
1/2 cup hot banana peppers, sliced
1/4 cup apple cider vinegar
1/2 cup of your favorite smokey BBQ sauce

Add Keystone Pork undrained in a large pot and shred with a fork. Add all ingredients and simmer on low for 20-25 minutes.
Butter the buns and toast or place on griddle.
Place pork mixture on top and serve with coleslaw and extra sauce. Add salt and pepper to taste.

Classic Coney Dog Sauce

Is your family tired of boring hot dogs? Then it's time to top your dog with our easy-to-make Classic Coney Sauce. This hearty chili sauce makes a tasty topping for french fries, nachos, burgers or even use as a dip.

1 can (28 oz) Keystone Ground Beef
1/2 cup onion chopped
1 1/2 cups ketchup
1/4 cup white sugar
1/4 cup white vinegar
1/4 cup prepared yellow mustard
3/4 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon chili pepper
3/4 teaspoon salt
Cheddar cheese as topper

Drain can of Keystone Ground Beef and add with onion in a large skillet over medium heat ... stirring to crumble beef, approximately 3 minutes.
Stir in the ketchup, sugar, vinegar, mustard, Worcestershire sauce, salt and both peppers. Cover and simmer on low setting for 15 minutes, stirring occasionally. Serve over hot dogs or use as a topping on French fries. Top with cheese.

The Only Chicken Salad You’ll Ever Want

The best thing about the Shabby Chic Boho's chicken salad recipe, besides the scrumptious taste, is that's its low fat. It’s also chock full of flavor in each and every bite! It’s a go-to recipe when you're in a rush or a surprise guest stops by. It just might be the only chicken salad recipe you will ever make.

1 can (14.5 oz) Keystone Chicken
3/4 cup cranberries chopped
1 Tbsp. of dill relish
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. rosemary leaves
1 cup low fat sour cream
Dash of parsley

Drain the can of Keystone Chicken. Chop cranberries in food processor. Transfer to large mixing bowl.
Add dill relish, salt and pepper, rosemary and sour cream, and mix well.
Top with parsley flakes and serve with crackers, buns or bread.

Walking Tacos

Forget those crumbly taco shells, we've put together one of the easiest meals around! Kids of all ages will love this fun on-the-go meal that's perfect for picnics and after school snacks!

1 can (28 oz) Keystone Ground Beef
1 packet taco seasoning
1 cup chopped tomatoes
1 cup shredded iceberg lettuce
½ cup finely diced onion
½ cup black olives, roughly chopped
¼ cup shredded Mexican cheese
Dollop sour cream
5-10 individual lunch-size bags of corn chips

In a large saute pan, heat the Keystone ground beef until the meat is fully heated through. Stir in the taco seasoning and set aside.
Assemble your “walking taco” by adding at least ¼ cup of your ground beef into each of the opened individual-sized corn chip bags.
Continue to add the rest of your preferred taco toppings, mix with a fork. Now start walkin' while enjoying your taco!

Easy Picnic Pitas

Picnics are a time to relax, that's why we've come up with the perfect and easy-to-make summer chicken salad recipe that's ready in just 10 minutes. And by using pocket pita bread, you'll be able to hold a sandwich in one hand and throw a frisbee without missing a beat.

1 can (28 oz) Keystone Chicken, diced
1/4 cup salad dressing
4 Tbsp. cole slaw dressing
1/4 cup celery, chopped
1/4 cup onion, chopped
4-6 pitas, cut in half
Lettuce for garnish
Salt and pepper to taste

In a large bowl mix all ingredients until blended well. Add salt and pepper to taste. Scoop into each half of pitas and garnish with lettuce.

Tarragon Chicken Salad Sandwich

The secret to a great Tarragon Chicken Salad is, of course, using tender chicken. And to get tender chicken that’s perfect every time, your recipe needs to include Keystone Chicken! Turning this throwback picnic favorite into a quick meal is easy. And because our chicken is fully cooked and recipe ready, you’ll cut your prep time in half. Keystone makes it easy to enjoy this summer favorite all year long!

tarragon-chicken-salad

1 can (28 oz) Keystone Chicken, diced
1/4 cup dried cranberries, finely chopped (optional)
1 stalk celery, finely chopped
2 Tbsp. mustard
1/4 cup mayonnaise
1 or 2 tsp. dried tarragon (or use 1 or 2 Tbsp. fresh chopped tarragon)
1/4 cup onions, diced
1 tsp. lemon juice
Bread, croissants or lettuce wraps

Mix all of the wet ingredients
Add to mixed dry ingredients
Adjust seasoning to taste.
Serve with sliced tomatoes and lettuce for sandwich toppings.

Kitchen Sink Dip & Pinwheels

Made as a dip or pinwheel roll-up, this easy kid-friendly recipe is a perfect after school snack, light lunch or winner at your next tailgate party. A special thank you to The Food Hussy for this tasty recipe!

1 can (28 oz) Keystone Chicken
8-12 oz cream cheese
1 cup shredded colby jack cheese
1 Tbsp. ranch seasoning mix
1/4 cup bacon bits
1/3 cup bell pepper diced
1/4 cup pickle diced

Mix all ingredients together and refrigerate. Spread 1/3 cup dip on a tortilla, roll and slice for Kitchen Sink Pinwheels.

Pulled Pork Philly

We've taken the best that the classic Philly Cheesesteak sandwich has to offer and - believe or not - made it better by using our tender Keystone Pork!

pulled pork philly

1 can (28 oz.) Keystone Pork, shredded
1 lb. bacon, cooked and chopped
1 red bell pepper, sliced
1 red onion, sliced
5 small green onions, sliced
2 teaspoons crushed red pepper flakes
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
4 slices provolone cheese
8 oz cream cheese
8 rolls

Preheat oven to 375º F.
Cook bacon in a frying pan until crispy, remove. Drain excess fat on paper towel and chop. Set aside.
Slice red bell pepper, red onions and green onions.
Start layering process in a 2-quart baking dish with the following, in order.
First Layer: begin with half of all your ingredients. red onions, red bell peppers, Keystone Pork, bacon, cream cheese, Parmesan, mozzarella, provolone (tear into pieces), spring onions, and crushed red pepper flakes.
Second Layer: repeat with remaining ingredients.
Cover with lid or foil. (If using foil, spray cooking nonstick spray onto the foil to prevent the cheese from sticking.)
Bake for 30 minutes, covered. 10 more minutes, uncovered. (40 min. total)
Slice 8 rolls and serve this Pork Philly with any side salad for your family.

Pork and Avocado Salad

This refreshing salad, with just a hint of lime, is the perfect addition to your next BBQ or picnic! You'll love the way our tender pork complements the avocado. For another option, try any Keystone Meat products in place of pork.

1 can (28 oz) Keystone Pork
2 medium avocados, diced
2 Tbsp. fresh squeezed lime juice
salt, to taste
1/4 cup green onion, thinly sliced
1/2 cup finely chopped fresh cilantro
2 Tbsp. mayo or light mayo

Dice the avocados into medium-sized pieces, mix with the 1st Tbsp. of lime juice, and season avocado with salt to taste.
Thinly slice the green onion and finely chop the cilantro. Mix mayo and 2nd Tbsp. of lime juice to make the dressing.
Put the Keystone Pork into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the pork is coated with dressing.
Add the avocado and any lime juice in the bottom of the bowl and gently combine with the pork.
Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
Serve right away or chill for a while before serving.

Chicken (or Turkey) Salad

This fresh recipe is perfect for picnics or a light meal. Change it up and use any can of Keystone Turkey in place of chicken.

chicken-salad

1 can (28 oz) Keystone Chicken or Keystone Turkey, diced
3/4 cup cranberries chopped
1 heaping Tbsp. dill relish
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. rosemary leaves
1/2 tsp. culinary lavender leaves
1 cup low fat sour cream
dash of parsley
1 small onion, diced
crackers, bread of choice or lettuce

Slowly add each ingredient, mixing well. Chill in refrigerator for 20 minutes, serve with crackers, bread or on a bed of lettuce.

Easy BBQ Beef Sandwich

It can't get any easier than preparing this BBQ sandwich! Forget about slow cooking your brisket all day long, we've done all the hard work for you. Just open up a can of Keystone Beef, add your favorite BBQ sauce, warm for 5 minutes, and you have a sandwich that rivals any BBQ joint around!

1 can (28 oz) Keystone Beef, undrained
10 oz barbecue sauce
8-10 hamburger buns

Stovetop Instructions: Heat Keystone Beef undrained in a pan on the stove top. Mix barbecue sauce, shred and stir. Heat on high to reduce the liquid for 5-7 minutes. Serve on hamburger buns.
Microwave Instructions: Place Keystone Beef in a microwavable safe bowl. Mix in barbecue sauce, shred and stir. Heat for 2 minutes in the microwave. Serve on hamburger buns.