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Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Wednesday, December 24, 2014

How Do You Cook a Standing Rib Roast (Slow-Roast Method)

It's Christmas Eve so it's time to revisit one of my favorite recipes, the Standing Rib Roast...a.k.a. Prime Rib!  We will be cooking this for dinner tonight and it is always a delicious meal to look forward to. 

There are many ways to cook this delicious cut of beef, and we've tried several, but we agree that this method delivers the most mouth-watering, evenly cooked, perfectly rare to medium-rare roast.



This recipe is adapted from an Alton Brown recipe that actually called for using a terra cotta pot (?!) in the oven. What? Well, since I didn't have a terra cotta pot to use, I improvised and used your basic foil and it worked out great!  One useful tool when cooking a large roast like this is a digital thermometer. This is a great way to keep a close eye on the temperature without opening the oven door and letting the temp drop each time.

For this roast we used a 9 pound 4-rib standing rib roast.  This size of roast will serve about 6 people for dinner, plus you will have a little leftover beef for French Dip Sandwiches the next day.  Also, don't throw away the bones which are full of flavor.  Add them to a pot of French Onion Soup and serve with the French Dip.


This method is so simple and the end result is a perfectly cooked rare to medium-rare roast with a crisp and tasty crust.  Place your oven rack in the lower 1/3 of the oven, but not on the bottom notch.  You want the heat to circulate well.  Preheat the oven to 325 degrees.

Allow the roast to stand at room temp for 1 hour before roasting.  Place the roast on a foil covered pan, with a rack if possible, to allow for drainage.  Rub the beef with olive oil, then coat with kosher salt and a thick layer of coarse ground black pepper.  Simple salt and pepper make this roast delicious! 

Insert a probe thermometer into the center of the roast, without letting the tip touch the bone.  Cover with a sheet of heavy duty foil and place the roast into the oven and cook to an internal temp of 120 degrees. (Note: The 9-pound roast took a bit over 3 hours to reach 120.)

When the roast reaches 120 degrees, remove from oven, keeping the roast covered, and allow the temp to rise to 130 degrees.  (This will take about 10 minutes.)  While waiting for the temp to rise, increase the oven temp to 475 degrees.  When the roast reaches 130 degrees, remove the foil and place the roast back into the oven and bake about 10 minutes until the desired crust has been achieved.  Remove roast from the oven and allow to rest 5 - 10 minutes before slicing.

A great trick for slicing prime rib is to use an electric knife.  Place the roast on a large cutting board.  Using the rib bones as a guide, cut along the top of the bones to separate the roast from the bones.  Set the bones aside and slice the roast into individual servings.  Save the rib bones (freeze if needed) to use in French Onion Soup.  Serve with Horseradish Sauce, a salt-crusted baked potato and steamed asparagus.  Merry Christmas everyone and enjoy!


Wednesday, October 22, 2014

Vietnamese Beef Noodle Soup

For day 22 of Soup Month 2014 we made an easy Asian dinner soup that busy Moms will absolutely love! This is a quick and easy recipe for a Vietnamese Beef Noodle Soup, which is also known as Pho.  Although this is a total cheater recipe when compared to the authentic version, this soup is fast, simple, healthy and delicious.

With a combination of beef broth, sriracha sauce, baby spinach, thinly sliced beef and rice noodles, this is a filling soup that delivers just the right amount of spice.  A squeeze of lime juice can also be added if you like a bit of citrus flavor in your soup.


This is a great soup to make if you have leftover meat from a bottom round or top round roast.  Just slice the meat very thin, or use 2 forks to tear the meat into smaller strips, and you have beef ready for this recipe.

Also, if you have leftover beef rib bones from a Standing Rib Roast, which I always save and freeze to use in soups, add the bones to the broth and let simmer for 30 minutes before adding the other ingredients. This will give the soup a deeper beef flavor.  Enjoy!!

2 - 32-oz boxes  Beef Broth
6 oz Rice Noodles
1-1/2 tsp Sriracha Sauce, plus extra for topping
1  5-oz bag  Baby Spinach Leaves, stems removed
8 oz  Deli Roast Beef, sliced very thin
2 Green Onions, chopped, for garnish
Lime Wedges, for garnish (optional)

Put broth in a large pot. Cover and bring to a boil over high heat. Add the noodles and chili sauce, reduce heat to medium-high and boil gently, uncovered, stirring occasionally, 6 to 8 minutes or until noodles are tender. Add the spinach leaves during the last 2 minutes of cooking time and stir gently.

Divide the beef among 4 serving bowls, then ladle soup over the beef, sprinkle with scallions and drizzle with chili garlic sauce, if desired. Serve with lime wedges to squeeze on the soup.

Friday, October 10, 2014

Firehouse Chili

Since today is Friday we wanted to bring you something hot and spicy for the upcoming weekend.  For day 10 of Soup Month 2014 we made a hot and spicy batch of Firehouse Chili.  This is the perfect chili to serve guests for your next football weekend but be warned, it is spicy!!  Hence the very appropriate name, Firehouse Chili.


We served this chili two ways, on its own with a dollop of sour cream and some Fritos, which taste fabulous with the chili, and the kids scooped their chili over cooked spaghetti with a sprinkle of grated cheddar on top.  Both versions were spicy and yummy and the kids gave this chili 3 thumbs up.

As is usually the case, a good batch of chili does take some extra time to prepare, but that extra time is well worth the wait once you taste the chili.  This recipe uses cubes of chuck roast, which gives the chili a hearty, meaty base. The meat is browned and slow cooked with a mixture of beef stock and tomato sauce, then the spices are added at two different points in the cooking process.  This allows the first round of spices to absorb into the meat and the second round brightens the flavor and brings all of the spices together.

This is a great bowl of chili and we will definitely be making it for Super Bowl Sunday.  Enjoy!!

2 TB  Minced Garlic
1 TB  Olive Oil
2 lbs  Chuck Roast, diced into 1-inch cubes
2-1/2 cups  Beef Stock
8 oz   Roasted Garlic Tomato Sauce

1 TB  Paprika
1 TB  Chili Powder
1 TB  Garlic Powder
1/2 tsp  Cayenne Pepper
1/2 tsp  Ground Black Pepper

1 TB  Tony Chachere's Creole Seasoning
1 tsp  Cumin
2 tsp  Onion Powder
1 small  Onion, diced
1 can  Pinto Beans, drained

Fritos or Corn Chips, for scooping
Sour Cream and Grated Cheddar for Garnish, optional
Cooked Spaghetti, optional

In a large stockpot over medium heat, saute garlic in olive oil until tender.  Turn heat to high and add the beef to the pan, stirring occasionally until browned.  Add the beef stock and tomato sauce to the pan and stir.  Lower heat to medium, cover and cook at a low boil for 10 minutes.

Add the paprika, chili powder, garlic powder, cayenne, and black pepper to the pot, stir to combine then lower heat and simmer for 1 hour.

After the chili has cooked for an hour, add the remaining ingredients to the pot, stir and cook for an additional 30 - 45 minutes over low heat, until the meat is fork tender.

This is a spicy chili an

Tuesday, October 22, 2013

Beef Vegetable Soup with Barley

For day 22 of Soup Month 2013, we made one of my favorite soups, a hearty Beef Vegetable Soup with Barley.  Not only is this soup packed with lots of healthy veggies, the barley adds extra nutrients and fiber, too. 


This soup does take a little extra time to cook to create that rich tomato broth, so it's a great soup to make on a chilly Sunday afternoon.  With about 20 minutes of prep time and one hour to simmer, the results will be delicious and so worth the wait.  Just brown the meat, add the veggies and stock along with a few spices and it's time to simmer. 

This soup tastes great served with a few crackers or a loaf of crunchy French bread on the side.  Enjoy!!

1 TB  Canola or Vegetable Oil
2 lbs  Beef Stew Meat
4  Carrots, peeled and chopped
4  Russet Potatoes, peeled and chopped
2 stalks  Celery, chopped
1 large  Onion, chopped
32 oz  Beef Stock
2 tsp  Kosher Salt, or more to taste
1 tsp  Ground Black Pepper, or more to taste
1 14-oz can  Diced Tomatoes
2 tsp  Garlic Powder
2 tsp  Oregano
3  Bay Leaves
1 cup  Quick Cooking Barley

In a large Dutch oven or soup pot, heat oil over medium-high heat.  Add the beef and brown for 5 minutes, then add the carrots, potatoes, celery and onion, stir and cook for 5 minutes longer.

Add all of the remaining ingredients and stir.  Bring the mixture to a boil, then reduce heat to a low simmer and cook for one hour, or until the beef is fork tender.  Serves 6 - 8.

Monday, October 14, 2013

Savory Beef and Ale Cobbler

For day 14 of Soup Month 2013 we made a dish that I've wanted to try for a long time, a Savory Beef and Ale Cobbler.  No, this cobbler doesn't have apples or peaches in it, but instead offers a beef stew-like filling and is topped with chive and onion biscuits. 


You basically take an inexpensive piece of beef, add carrots, onions and some mushrooms, then add a bit of beef stock and a bottle of hearty ale.  Pop this in the oven for a long, slow-cooking afternoon, and low and behold, you have a meal fit for a king.  Juicy pieces of beef, tender enough to be cut with a spoon, surrounded by a rich gravy.  The only thing that makes this better are the delicate biscuits on top. So yummy!

My husband had quite a debate at work about this dish. It seems many people had never heard of a savory cobbler, declaring that cobblers are fruit based with sugary toppings and sweet filling.  Well, I hate to break the news to them, but savory cobblers are not a new thing, and they have been popular in England for centuries.  The British prepare a cobbler in the same manner Americans prepare casseroles.  Any type of meat can be used such as lamb or beef, assorted vegetables are tossed in, and the biscuit topping is frequently an old-fashioned scone recipe with herbs and cheese.


For the biscuits on top of this cobbler I used some fresh chives that are still going strong in my garden and a bit of onion powder.  The biscuits browned up nicely and soaked up just a bit of gravy as they were perched on top of the cobbler, and they added a nice texture to the dish.

This meal does take some time to prepare, so it's a great dish to make on the weekend when you can let it cook low and slow and then enjoy the tasty results with a glass of dry red wine.  Enjoy!!

1/3 cup  Flour
1-1/2 tsp  Kosher Salt
1-1/2 tsp  Ground Black Pepper
2 lb  Beef Chuck, cut into 1-inch pieces
4 TB  Olive Oil, divided
1 medium  Onion, sliced
1 TB  Minced Garlic
1  Red or Orange Bell Pepper, sliced into 1-inch pieces
6  Carrots, peeled and cut into 1-inch pieces
6 oz  Mushrooms, cleaned and quartered (button, Portobello or other firm mushrooms will work)
1  bottle Goose Island India Pale Ale (or your favorite IPA)
3 cups  Beef Stock
3  Bay Leaves
1 tsp  Salt
1 tsp  Ground Black Pepper

For the biscuit topping
1-1/4 cups  Flour
2 tsp  Baking Powder
3 TB  Butter
5 - 6 TB  Milk
1 TB  Minced Fresh Chives (or other herbs)
1/2 tsp  Ground Black Pepper
1 tsp  Onion Powder

In a small bowl combine the flour, salt and pepper.  Sprinkle 3 or 4 tablespoons of this mixture over the beef until the meat is evenly coated.  Reserve the extra flour mixture and set aside.

Heat 2 tablespoons of olive oil in a large ovenproof pot over medium-high heat.  Add the beef to the pan and cook, stirring, until the meat is seared on all sides.  Use a slotted spoon to transfer the beef to a platter and set aside.

Add 2 tablespoons of olive oil to the same pan, then add the onion and garlic and cook for 2 minutes over medium heat.  Add the peppers and mushrooms, stir and cook for 3 minutes longer.

Sprinkle the remaining flour mixture over the vegetables and stir to coat.  Add the beer to the pan and stir gently to loosen any browned bits from the bottom of the pan.  Add the stock, bay leaves, salt and pepper to the pot and bring the mixture to a boil.  Reduce the heat and cook for about 8 to 10 minutes until the gravy thickens slightly.  Return the beef to the pan, cover the pot and place the pan in the oven at 325 degrees to slow roast for 1 hour.

(After the cobbler has cooked for an hour is when you will add the biscuits to the top of the meat and vegetable mixture, so you will want to have the biscuits ready ahead of time.)

In a medium bowl combine the flour and baking powder, then add the butter in thin slices.  Use a fork to blend in the butter until the mixture is crumbly.  Add the remaining ingredients, and stir with a fork until you have a smooth dough. (You may need just a bit more milk, just add 1 teaspoon at a time until the dough is smooth.)

Place the dough on a lightly floured board, roll it our to about 1/2-inch thick and cut out circles of dough using a cookie cutter.

Remove the pot from the oven, remove and discard the bay leaves and add the dough circles on top of the cobbler.  Return the pot to the oven uncovered and bake for 30 minutes or until the biscuits are golden and flaky.  Serves about 6.

Sunday, October 6, 2013

Four Pepper Chili

For day 6 of Soup Month 2013, we made a delicious and spicy Four Pepper Chili, and it's just in time for football season!

This chili is packed with fresh flavors and includes green pepper, red pepper, poblano and jalapeno peppers.  I wanted this chili to have a little heat, but I don't really care for chili that has an overpowering amount of heat.  If it's too spicy to enjoy, that really defeats the purpose of a hearty chili.  In order to get that perfect balance of heat, I wanted to include corn, but I didn't want the pieces in the chili, so I decided to make the corn invisible.  The corn was pureed with beef stock and added to the chili to give a unique background flavor and it worked great.  Just enough heat, just enough sweet, and all of those flavors just pop!  As a bonus, the corn also helped thicken the chili.


A pot full of chili is great to serve guests, and is especially fitting for sports parties.  This chili can easily be transferred to a crock pot and kept warm during your party.  Provide an assortment of toppings, such as grated cheese, chopped onions, sour cream, crackers and corn chips, so each guest can prepare their own meal. Enjoy!!

1-1/2 lbs  Ground Round Beef
3/4 lb  Ground Pork
1 medium  Onion, finely chopped
1/2  Green Pepper, finely chopped
1/2  Red Pepper, finely chopped
1  Poblano Pepper, seeds removed and finely chopped
1  Jalapeno Pepper, seeds removed and finely chopped
1 TB  Minced Garlic
1  14 oz can  Black Beans, drained and rinsed
1  14 oz can  Del Monte Diced Tomatoes - Zesty Chili Style
1  8 oz can  Rotel Zesty Tomato and Green Chili Sauce
3 TB  Roasted Garlic Tomato Paste
1 cup  Frozen Corn
1-1/3 cups  Beef Broth
2 tsp  Chili Powder
2 tsp  Cumin
2 tsp  Kosher Salt, or more to taste
1 tsp  Ground Black Pepper, or more to taste

In a large soup pot, brown the beef and pork with the onions, peppers, and garlic. When meat is browned, drain off as much grease as possible.

In a medium bowl, combine the corn and beef stock and puree with a stick blender until smooth.  Add this mixture and all remaining ingredients to the pot and stir to combine. 

Bring the chili to a boil, then reduce heat to a simmer, cover and cook for 1 hour, stirring occasionally.

Serve alone or with pasta and your choice of toppings such as grated cheddar, sour cream, chopped onion, or crushed crackers or corn chips.  Serves about 8 - 10.

Saturday, July 13, 2013

El Diablo Burger

During our recent trip to Universal Studios, we were excited to find the park was home to one of Jimmy Buffett's Margaritaville restaurants.  Overlooking the waterway in the heart of the park, this was a great place too cool off, grab a burger for dinner and enjoy the very "festive" atmosphere.

My husband chose the El Diablo burger which included a spicy assortment of toppings including crispy fried onions, roasted poblano peppers, Monterey jack cheese, chili paste, and spicy chipotle ketchup.  Not only did he love this burger, he wanted to recreate it at home.
So that was my assignment.  Try to duplicate this burger, that I never tasted, and get as close as possible to the original.  So the challenge was on and, according to my husband, this was a pretty good burger.

The crispy fried onions were easy, we used French's crunchy onions for that step.  The poblano peppers in our garden were just the right size, and this would be our first chance to use them this season.  We quickly charred the peppers on the grill, let them cool, then removed the blackened skin to reveal the smoky pepper inside.  Then it was easy to slice the peppers open so they would lie flat on the bun.

The chili paste stumped me a bit, but I ended up using Sriracha sauce and just blended it into the meat with a bit of salt and pepper.  The chipotle ketchup was super easy and will be something we will make for many other meals.  Start with plain ketchup, add one chipotle pepper and a spoonful of the adobo sauce the pepper is packed in, then blend for 10 seconds. It's an easy, spicy sauce that would taste great with almost anything. (If you like extra spicy sauce, add two chipotle peppers to the mixture.)

We grilled the burgers until medium-rare, then topped them off with a slice of Monterey jack cheese and the sandwiches were ready to serve.  Everyone loves the burgers, kids included!  For those not too into lots of spice, you can serve the ketchup on the side.  It makes a great dip for the sandwich or even French fries.

There is a bit of extra work involved with this burger recipe, but the results are well worth it.  The ketchup can be made and the peppers can be roasted in advance, which will save some time when you're ready to grill. This is one great burger. Enjoy!!

Chipotle Ketchup
3/4 cup  Ketchup
1  Whole Chipotle Pepper, packed in adobo sauce
1 TB  Adobo Sauce

Add the 3 ingredients to a small blender and puree a few seconds.  Refrigerate until needed.

Roasting Poblano Peppers
Rinse 1 pepper for each sandwich you will be serving.  Place the whole peppers on the grill over medium-high heat and roast 5 - 8 minutes, turning frequently to evenly char the entire pepper.  We also tried this on the side burner and it worked great, too.

 
Place the peppers in a paper bag and allow to cool for 15 minutes.  Remove the peppers from the bag and gently peel off the charred skin. (The skin will come off very easily.) Carefully slice off the top of the peppers, and remove all seeds.  Slice the peppers from top to bottom and lay flat on a plate until needed.

Burgers
2 lbs  Extra Lean Ground Beef (this will make 6 patties)
1 TB  Sriracha Sauce (or a bit more to taste)
1 tsp  Kosher Salt
1 tsp  Ground Pepper

Combine the beef with the seasonings, form the meat into patties and place on a platter. 

Other Burger Toppings
Sliced Monterey Jack Cheese
6  Deli Burger Buns
French's Fried Crispy Onions

Grill the burger over medium heat until medium-rare, then add the Monterey jack cheese during the last few minutes of cooking.

Place a spoonful of chipotle ketchup onto each bun, lay a poblano pepper on the bottom bun, then add the burger.  The top bun gets a generous sprinkle of crunchy onions and dinner is ready to serve.

Wednesday, June 5, 2013

Philly Cheesesteak Sandwich

The legendary Philly Cheesesteak Sandwich is said to have originated in the early 1930's in Philadelphia.  This hearty sandwich is served on French or Italian rolls and consists of very thinly sliced roast beef, sautéed onions and peppers, and melted cheese.  There seems to be a lot of disagreement regarding the type of cheese to use, but provolone and American seem to be the favorites.

 
Instead of buying deli roast beef for our sandwiches, which currently runs $10 or more per pound (ouch!), I bought a bottom round beef roast, which at $4.50 per pound is a great bargain and my favorite choice for sliced beef sandwiches.  This cut of beef cooks quickly, and only needs a generous coating of seasoned salt and cracked pepper before roasting.  Cooking the roast until it reaches 145 degrees in the center, then letting it rest for about 20 minutes, delivers a tender and juicy cut of beef that is right around medium-rare and ready for slicing.  The 3 pound roast used in this recipe is about twice the amount needed for the 5 of us, but the leftover beef is great for sandwiches, and the 3 pound size seems to always cook perfectly, so I always buy the same size.

 
For the toppings, we sautéed sliced onion and green and orange peppers for our sandwiches and topped them off with smoked provolone cheese.  A quick 3 minutes under the broiler melted the cheese until it was bubbly and the bread was slightly toasted. Delicious!

3 lb  Bottom Round Beef Roast
Seasoned Salt
Freshly Ground Black Pepper
1 TB  Olive Oil
1  Green Pepper, cored and sliced
1  Orange or Red Pepper, cored and sliced
1  medium Onion, sliced
Smoked Provolone Cheese Slices
French or Italian Hoagie Rolls, sliced lengthwise

Preheat oven to 400 degrees.  Line a baking pan with foil and place the roast in the pan, fat side up.  Generously coat the roast with seasoned salt and pepper, then bake uncovered for about 60 to 90 minutes, or until the internal temperature reads 145 degrees.

Remove the roast from the oven and allow to rest for 20 - 30 minutes.  Once the roast has cooled slightly, slice the meat very thinly and place the meat on a platter until you are ready to prepare the sandwiches.

Line a baking sheet with foil, place the hoagie rolls on the sheet and place a slice of provolone cheese in the base of each roll; set aside.

In a large skillet, heat the olive oil over medium-high heat.  Add the peppers and onions to the skillet, add a little more ground black pepper, and sauté until tender, about 8 - 10 minutes. 

Add about half of the meat to the skillet with the peppers and onions (this will serve about 6 people) and set the rest of the meat aside.  Sauté the mixture quickly, stirring the beef, onions and peppers together.  If the beef looks a bit dry, add one or two teaspoons of olive oil to the skillet, and continue to stir, only cooking the beef for about 2 minutes.

Scoop portions of the beef, onions and peppers onto the hoagie rolls, pressing the mixture into the rolls.  Top with slices of provolone cheese, then place the sandwiches under the broiler for 2 - 3 minutes, or until the cheese is melted and the rolls are slightly browned.  Serve immediately.

Friday, March 15, 2013

Guinness Chili

Anything you cook with Guinness Beer is going to be blessed with its thick, dark and rich flavor, and this bowl of Guinness Chili is no exception.  The secret ingredient in this chili is a square of unsweetened chocolate, which adds a nice background flavor to the beer, beef and spices.  The spices are actually very minimal, with just a small amount of cumin and chili powder to provide that familiar chili taste.

This recipe was a real experiment and it was amazing how the flavor of the sauce changed the longer it was allowed to simmer.  If possible, hold off adjusting the amount of salt until the last 30 minutes of cooking time.  Just one teaspoon of salt at the end was the only seasoning needed.

This chili does need a little extra time to simmer, but it is well worth the wait.  We served this chili on top of whole wheat linguine noodles, with a sprinkle of sharp cheddar cheese and fresh minced red onion.  A simple bowl of deep, dark chili with the unmistakable flavor of Guinness.  Cheers!

Happy St. Patrick's Day!!


2 lbs  Beef Chuck, trimmed and cut into 1/2-inch cubes
3 TB  Olive Oil, divided
2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1/2 tsp  Chili Powder
1/2 tsp  Cumin
1 small  Onion, diced
1 TB  Minced Garlic
14 oz can  Crushed Tomatoes
1/2 cup  Water
1 tsp  Sugar
1 bottle  Guinness
1 oz  Unsweetened Chocolate, chopped
1 tsp  Kosher Salt, if needed

In a large Ziploc bag, combine 2 tablespoons of olive oil, salt, pepper, chili powder and cumin.  Push the mixture around to blend, then add the beef to the bag.  Marinate in the refrigerator for 4 hours.

Heat remaining 1 tablespoon olive oil in a large pot over medium-high heat.  Brown the beef in the oil for 5 minutes while stirring, then add the onion and garlic to the pot, stir and cook 5 minutes longer.  Add the tomatoes, water, sugar and Guinness to the pot, bring to a simmer and add the chocolate, stirring until melted. 

Reduce heat to low and simmer for 2-1/2 hours, then adjust the seasonings as needed.  Add an additional 1 teaspoon of kosher salt, or a pinch of chili powder for more spice, if desired.  Serve with a sprinkle of sharp cheddar cheese and minced red onion and a cold bottle of Guinness.

Monday, February 18, 2013

Crock Pot Dijon-Beef Stroganoff

I don't use my crock pot nearly as much as I should, and I'm always reminded of that when a meal like this comes together so easily.  The next few months are going to be crazy busy around here, so  I'm going to do a little crock pot experimenting and see if I can come up with a few time-saver recipes that will make weeknight dinners a bit easier.


This is a great meal that we've made many times and it's perfect when you're in need of hearty comfort food. With a Dijon mustard and sour cream sauce, this crock pot version of Beef Stroganoff can be made with any type of beef, such as round steak, chuck, or even sirloin.  By using a crock pot, less expensive cuts of meat will cook low and slow and the results will be tender bites of beef that are loaded with slow cooked flavor.  So buy whatever cut of beef your local market has on sale this week and this great dinner will even be a bargain.

This meal takes about 15 minutes to prepare, then about 5 hours of cooking on LOW.  Adding the noodles and cream sauce during the last hour will bring all of those good flavors together.

1-1/4 lb  Sirloin, Chunk, Round Steak or other cut of Beef, cut into 1/2-inch cubes
2 tsp  Olive Oil
2 tsp  Minced Garlic
6 oz   Portobello or Button Mushrooms, cleaned and sliced thick
1/2 tsp  Ground Black Pepper
1-1/2 TB  Soy Sauce
1 TB  Red Wine Vinegar
1-1/2 cups  Beef Broth
3/4 cup  Sour Cream
2 tsp  Dijon Mustard
1/4 tsp  White Pepper
1/2 tsp  Kosher Salt
12 oz bag  Wide Egg Noodles or Whole Wheat Noodles

Heat a large skillet over medium-high heat.  Add the olive oil and heat until shimmering, then add the beef and saute for 3 minutes, stirring a few times.  Add the garlic, mushrooms and black pepper and saute 4 minutes longer, until the mushrooms are just softened.

While the beef and mushroom mixture is cooking, add the soy sauce, red wine vinegar and beef broth to the crock pot.  Turn heat to LOW and cover the pot while you finish the beef.

Pour the beef and mushroom mixture into the crock pot, replace lid and cook on LOW for 4 hours.

Near the end of the cooking time, boil the noodles in a large pot and cook until just al dente, but not fully cooked.  Drain the noodles.

Add the noodles, sour cream, Dijon mustard, white pepper and salt to the crock pot and stir very gently just to combine.  Replace the lid and cook for 30 minutes longer on LOW or until heated through.  Add salt or black pepper to taste.  Enjoy!!

Thursday, January 31, 2013

Skillet Meatloaves

Well, it looks like another chilly week here in Florida and tonight we needed some warm comfort food.  Since we've been trying to eat a bit lighter the past few weeks, it was time for something a little more hearty. So when I found this old recipe tucked away in my files, it sounded like the perfect solution.

 
According to my scribble of notes, the last time I made this was somewhere around 2002, and even though my husband and I remember it was quite yummy, the kids didn't remember it at all.  So it was time to revisit the mini meatloaf.  Instead of making a large meatloaf and baking it in the oven, the mixture is divided into smaller mini meatloaves and cooked in a skillet.  The portions cook quickly and a smooth onion gravy is made in the same skillet. Super easy!

1 3/4 lbs  Extra Lean Ground Beef
1 slice  Wheat or White Bread, cubed
1/8 cup  Milk
1  Egg
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1/2 tsp Allspice
3 TB  Tomato Paste
1/4 cup  Finely Chopped Onion

3 TB  Butter
1/4 cup  Chopped Onion
3 TB  Flour
1/4 tsp  Ground Black Pepper
1 1/4 cups  Beef Broth
1 1/2 TB  Ketchup
2 tsp  Spicy Brown Mustard
2 TB  Steak Sauce

Place meat in a large mixing bowl and make a well in the center of the meat.  Add the bread to the center, then pour the milk over the bread to moisten.  Add the egg, salt, pepper, allspice, tomato paste and the onion to the bread and combine all of the ingredient, mixing by hand.

Form the mixture into 8 oval patties, about 3/4-inch thick, then place the patties in a large skillet and brown over medium-high heat for 6 - 7 minutes on each side.  While the patties are cooking, cover the pan with foil and leave the foil vented slightly to allow steam to escape. 

Remove the browned patties to a platter and return the skillet to the heat.  Reduce heat to medium and add butter and onion to the skillet, stirring to combine any browned bits.  Cook onion for 2 minutes or until softened, then sprinkle the flour and pepper over the onion.  Cook mixture for 1 minute, then whisk in the beef broth, stirring until smooth.  Bring sauce to a simmer, then add the ketchup, mustard and steak sauce, stirring to combine and adding additional broth if the mixture is too thick.

Pour gravy over the meatloaf patties and serve with garlic mashed potatoes and a steamed veggie.  Enjoy!!

Friday, December 28, 2012

Roquefort Burgers

Ahh.. the creamy yumminess of blue cheese tucked inside of a juicy burger.  And this is no ordinary blue cheese, but Roquefort Cheese.  As we approach the end of this holiday season, sometimes a simple burger is just what we need for a weeknight dinner.  But we decided to give these burgers a little something extra.


Roquefort cheese has a unique flavor which pairs well with beef. We included the crumbled cheese inside the burger, then added about a tablespoon of cheese to the top of each burger and let it slowly melt. 

This is such a super easy burger, but the flavor is amazing.  If you are a blue cheese fan, but have never tried Roquefort cheese, this is going to be a real treat.

1 lb  Extra Lean Ground Beef
2 - 3 oz  Roquefort Cheese, crumbled
Kosher Salt and Ground Black Pepper to taste

In a medium bowl combine the beef, cheese and salt and pepper, mixing by hand to form 4 patties.  For the best flavor, try to center a few larger pieces of Roquefort into the middle of each burger.

Grill the burgers over medium-high heat for 5 minutes, turn burgers over and cook 3 minutes.  Add a tablespoonful of cheese to the top of each burger and cook 3 - 4 minutes longer.

Monday, October 29, 2012

Crock Pot Chipotle Chili

I can't believe we are almost at the end of Soup Month.  We've made some delicious soups and stews this month, and today for day 29 of Soup Month 2012, we have a bold and spicy Crock Pot Chipotle Chili.  This chili offers an amazing combination of flavors including fire-roasted tomatoes, black beans, chipotle powder, and the surprise ingredient, unsweetened cocoa.  I know cocoa is not a very common ingredient in most chili recipes, but it adds amazing depth and a deep rich color to this dish and just makes all of the other ingredients come together beautifully. 


For a little added convenience, this chili is made in the crock pot, and it can be prepared start to finish in about 3 hours. 

Everyone at our house enjoyed this chili fixed their own way. With pasta or without, with cheese or sour cream or both, or even without any garnish, this was an excellent chili.  With the robust flavor, plus veggies, black beans and tender bites of sirloin, this chili with surely be on the menu for our upcoming football parties.  Enjoy!!

1 can  Black Beans, rinsed and drained
1 15-oz can  Hunt's Fire Roasted Diced Tomatoes
1 cup  Water
1 tsp  Ground Cumin
1 tsp  Dried Oregano
1 TB  Smoky Chili Powder
1/2 tsp  Chipotle Powder
2 TB  Unsweetened Cocoa
1 TB  Olive Oil
1-1/2 lbs  Beef Sirloin, cut into 1/2-inch pieces
3 TB  Tomato Paste
1 small  Red Pepper, chopped
1 small  Green Pepper, chopped
1 medium  Onion, chopped
Salt and Pepper to Taste
1/3 to 1/4 cup  Cornmeal, as needed

In a large crock pot, add the black beans, tomatoes, water, cumin, oregano chili powder, chipotle powder, and cocoa.  Turn heat to HIGH and cook for 45 minutes.

While the chili begins to cook in the crock pot, you can saute the meat and vegetables.  Using a large skillet, heat olive oil over medium-high heat until shimmering.  Add the beef to the skillet and stir to quickly sear the outside of the meat;  cook for 5 minutes.  Add the tomato paste to the beef and stir to combine, then add the peppers and onion and saute the beef and vegetables for 5 minutes.

Add the beef and vegetables to the crock pot and continue to cook on HIGH for 60 minutes.  Stir the chili and add salt and pepper, if needed.  Add the cornmeal to the chili and stir to fully combine the cornmeal.  Turn heat setting to LOW and cook for 60 minutes longer. 

Ladle chili into bowls and serve with sour cream and grated cheddar cheese for a garnish.  This chili is also great served over cooked pasta.  Enjoy!!

Wednesday, October 3, 2012

Oktoberfest Beef Stew

Nothing tastes better on a chilly fall night than a bowl of Beef Stew, and for day 3 of Soup Month 2012, we bring you Beef Stew with a hearty fall twist. 

Cooking foods on low heat and at a slower pace adds depth and character to any dish and it worked great for this meal. For this stew we combined tender cuts of beef with the rich flavor of Sam Adams Octoberfest Beer and the tanginess of whole cranberries, then let the flavors cook slowly for a bit over 2 hours.  The result was a rich, beefy broth, with just a hint of sweetness from the cranberries, and the pearl onions and mushrooms rounding out the dish with a bit of rustic flavor.  This is without a doubt the best beef stew I've ever tasted and I hope you enjoy it as much as we did!


2 lb  Boneless Shoulder Roast, cut into 3/4-inch pieces
1 TB  Canola Oil
1 tsp  Dried Thyme
1 tsp  Kosher Salt
1/2 tsp  Freshly Ground Black Pepper
1 Small Onion, chopped
1 cup  Beef Broth
2  Bay Leaves
1  Bottle Sam Adams Oktoberfest Beer (or your favorite Oktoberfest beer)
1 cup  Frozen Pearl Onions, thawed
1 8 oz pkg  Mushrooms, cleaned and quartered
1/2 cup  Water
4 TB  Flour
3/4 cup  Whole Berry Cranberry Sauce
1 lb  Cooked Egg Noodles

In a large soup pot heat oil over medium-high heat.  Add beef to pan and cook 6 - 8 minutes, stirring to brown on all sides.  Add onion, broth, bay leaves and beer and bring mixture to a boil.  Cover, reduce heat to low and simmer for 2 hours, stirring occasionally.

Add pearl onions and mushrooms to the stew, cover and cook 15 minutes.

Combine flour and water in a small cup.  Add mixture to the stew and stir, then add the cranberry sauce, stirring to fully combine.  Cook 10 minutes longer, discard bay leaves and serve over cooked noodles.  Enjoy!!

Monday, September 17, 2012

Tomato-Rice Meatballs

This recipe has been in my family for so long, I don't think any of us know its true origin, but it has always been one of the top requested meals from all of the husbands in the family!

This is one of the rare recipes in which I use a store bought soup.  I try to avoid most canned soups because of the high levels of sodium they contain and although this soup does deliver a fair amount of sodium, using the one can of soup to serve 6 to 8 people keeps the levels pretty reasonable. 

I'm adding this meal to a new category of Blue Plate Special dinners since it is one of the family favorites of comfort foods.  It also has that old-fashioned diner-like feel to it.  The meatballs, which are a basic meatloaf-type mixture, are browned and then coated in a mixture of the tomato-rice soup and melted American cheese. Some stores only carry this soup during the winter months and rotate it out during the summer, so if your local market does not have it in stock, try asking the store manager,  Most stores will gladly add requested products to their shelves.  This is a simple recipe than your whole family will love.


2 lbs  Ground Sirloin
1/4 cup  Finely Minced Onion
1  Large Egg
2 cups  Dry Cubed Bread
1/2 tsp  Ground Black Pepper
1/2 tsp  Kosher Salt
1 tsp  Garlic Powder
1/2 tsp  Dried Oregano
1 can  Campbell's Tomato-Rice Condensed Soup
3/4 cup  Beef Stock
6 - 8 Slices  American Cheese

In a large bowl combine sirloin, onion, egg and the dry spices, mixing until fully blended.  Form the beef mixture into 6 or 8 slightly flattened meatballs. 

Place the meatballs in a large skillet, cover, and brown on both sides over medium-high heat.  When the meatballs are browned, drain the pan drippings, reduce heat to low, and move the meatballs to one side of the pan.  Add the soup and beef broth to the skillet and blend with a spoon.  Then coat the patties with the sauce and rearrange the meatballs evenly in the pan.

Place a 1/2 slice of cheese on each meatball and place the remaining cheese in the sauce, stirring until the cheese is melted.  Pour additional sauce over the meatballs as needed.  Serve with garlic mashed potatoes and steamed spinach.  Serves 6 to 8.  Enjoy!!

Monday, June 18, 2012

NuWave Oven Roast Beef

For his Father's Day dinner this year my husband requested French Dip Sandwiches.  This is a delicious sandwich, but heating the house up in the summertime just to cook a roast is not my favorite thing to do. So I decided to try Plan B.

I pulled out my NuWave Oven and decided to use it to make the roast beef.  I've only used the oven for whole chickens and chicken drumsticks, and I've been wanting to try it for other foods, so today was the day.

I bought a bottom round roast that weighed in at 3-1/2 pounds and seasoned it generously with seasoned salt, lots of ground black pepper and a little mist of olive oil from a spray bottle, just to keep it from sticking to the roasting grid.  I gave the grid itself a quick spray too and lined the bottom drip pan with heavy duty foil. (Zero cleanup on the pan..yay!!)

I placed the roast on the 1-inch rack with the fat side up, inserted an oven-proof thermometer in the side of the roast and set the timer for 20 minutes on HI.  **Make sure the thermometer does not touch the metal edges of the oven.

After 20 minutes the timer beeped and I flipped the roast over.  (It was already smelling amazing!!)  I set the timer for another 20 minutes and started the oven again.  I kept a close eye on the roast for this second half of cook time.  The roast was browning nicely but the thermometer was not quite high enough, reaching about 115 degrees.  I wanted to get to the 120-125 range before turning off the heat, so I added another 10 minutes to the timer.  This extra cook time brought the temp up to 123 degrees, which was good with me.  I turned the oven off and let the roast rest in the oven for 10 minutes longer, which brought the internal temp up to a juicy 133 degrees.  By the time I was slicing the meat it had a nice crust of salt and pepper on the outside and the inside was a perfect medium-rare.  So yummy.
   

Here are some pictures of the whole process.  For those of you who own a NuWave, drag that thing out and give it a try this summer and you might find you can save yourself some money.  By cooking the beef in the NuWave I had the chance to season the meat the way we liked and since the roast was on sale ($3.99 per pound) I saved about $18 over the price of roast beef from the deli ($9.99 per pound).  A delicious money-saving meal and I didn't even have to heat up the house.

We served the sandwiches with sliced swiss cheese and horseradish-mayo and a little bowl of french onion soup to dip the sandwich into.  Enjoy!

Thursday, May 31, 2012

Anguillan Beef and Chicken Kabobs

Summer is a great time to experiment with the cuisines of the Caribbean.  The foods from this region are light and full of bright flavors and main courses are served with lots of fresh fruits and veggies, often grilled and served with light sauces.  All of this comes together as a quick and healthy summertime dinner.


Serving a "mixed grill" of beef, chicken and/or pork is something we love to serve and is a great way to use meat from the freezer when you don't have quite enough of just one meat to serve the whole family.  By serving a little of each,  everyone can pick and choose what they like and you can can use up all of the spare items from the freezer that might have gotten lost in the shuffle.  A couple of chicken breasts, a few pork chops and a steak or two and you have the beginnings of a delicious dinner.  Cooking these meats on kabobs and using a single marinade makes it even easier.

Tonight we sampled the cuisine from the island of Anguilla.  Located in the northern Leeward Islands, Anguilla has a a unique blend of residents and cuisines.  The foods enjoyed in Anguilla are influenced by African, French, Spanish and Caribbean flavors and the results are delicious.

This recipe is a staple marinade for beef but it works equally well with chicken or pork.

Marinade
3/4 cup  Pineapple Juice
1/3 cup  White Wine Vinegar
2 1/2 TB  Molasses
2 TB  Orange Juice
1 tsp  Salt
1/4 tsp  Ground Black Pepper

1 lb  Boneless Skinless Chicken Breast, cut into 1-inch cubes
1 lb  Beef Sirloin or Tenderloin, cut into 1-inch cubes

In a medium glass bowl combine all of the ingredients for the marinade and stir to combine.

Place the cubes of chicken in one bowl and the beef cubes in a second bowl, and divide the marinade into thirds, pouring 1/3 over the chicken, 1/3 over the beef, and reserving the last 1/3 portion.  Cover the bowls and the extra marinade and refrigerate for 2 - 4 hours.

Heat the grill to medium.  Using metal skewers, thread the chicken onto 2 skewers and the beef onto 2 skewers.  (You may need an additional 1 or 2 skewers here, but remember to keep the chicken and beef separate.)

The kabobs will cook quickly, only needing about 10 - 12 minutes for the chicken, turning once halfway thru and about 8 minutes for the beef, also turning once while cooking.  Drizzle the kabobs with the reserved marinade while they are grilling.

For a quick side dish, thread an assortment of veggies onto skewers (we used portobello mushrooms, onion chunks and green pepper chunks).  Spray the veggie kabobs lightly with olive oil and sprinkle with salt and pepper.  These can be grilled along with the chicken and beef for about 5 minutes, turning once.  Enjoy!!

Monday, May 21, 2012

Grilled Cuban-Style Burgers

Ahhh...grilling season is finally upon us!  Cooking dinner on the grill saves so much time and it doesn't  heat up the house on these hot summer nights, so I'm all for finding new recipes for grillable meals.

This burger is a tasty twist on the Classic Cuban Sandwich.  A Cuban sandwich consists of sliced pork, sliced ham, Swiss cheese, mustard and pickles, and is grilled to perfection on a panini-style grill. 

For this burger, we used ground sirloin and kept the ham, Swiss and pickle from the traditional sandwich.  The results were delicious!  The melty Swiss cheese paired well with the ham and sirloin and it was a nice change from our usual burgers.  We will definitely be making these again.  Enjoy!!

1 lb Lean Ground Beef
1 1/2 tsp Garlic Powder
1 tsp  Seasoned Salt
1/2 tsp  Ground Black Pepper
8 thin slices Cooked Ham (about 3 oz)
8 slices Swiss Cheese
4 Rolls or Buns, split and toasted
Sliced Dill Pickles

In a bowl, combine beef, garlic powder, salt and pepper. Shape into 4 - 3/4 inch thick patties. On a charcoal grill, place patties on rack of uncovered grill directly over medium coals for 14 - 18 minutes or until meat is cooked to 160 degrees, turning once halfway through grilling. Top each with a slice of ham and cheese and allow the cheese to melt.

Prepare the rolls with one slice of cheese on the bottom bun and 1 slice of ham.  Place burger on top of ham and top with sliced pickles. Serves 4.

Monday, February 13, 2012

Smoky Chipotle Chili

Brr..It is a very cold day in Florida today!  Waking up to temperatures in the upper 20's is not the way I like to start my day.  The best way to combat these chilly days is with, what else, Chili!

My sous chef (hubby Al) and I wanted to create a new chili by combining all of our favorite chili ingredients but without tomatoes. Ugh!  It's always a dilemma when I want to cook a dish that traditionally contains tomatoes, but I need to leave them out due to my daughter's tomato allergy.  Although she is allergic to fresh tomatoes, she can eat processed tomatoes, such as tomato sauce or paste, so those are the ingredients I use to add just a little tomato goodness to a dish.  That was the case with this chili.


We decided we wanted to use both ground sirloin and ground pork.  Not sausage, but unseasoned fresh  ground pork.  By combining the meats with the usual onion, garlic and spices we had a good start, but what about beer?  Yep, one dark beer went into the pot along with a can of beef broth, but it needed something else, something with a spicy robust flavor.  Chipotle peppers!  Wow, these can be a little deadly if you are not used to the intense heat, but the flavor is amazing!  By pureeing the chipotles along with the juice in the can, we had a nice bowl of spicy pepper puree that we added just a tablespoon at a time to the chili until the heat balanced with the other flavors.  We ended up using about half of the can and saved the rest for another dish.  (You can increase or decrease the chipotle according to your preferred level of heat.)

The addition of cornmeal at the end is used to thicken the chili slightly, if needed.  If you like your chili with more liquid you can skip the cornmeal, but it does add just a slight touch of sweetness to balance out the heat.  Enjoy!!

1 TB  Olive Oil
1  Large Onion, diced
2 TB  Garlic, minced
1 3/4 lb  Ground Sirloin
1 1/4 lb  Ground Pork
1  7 oz can  Chipotle Peppers in Adobo Sauce
2 tsp  Kosher Salt
1 tsp  Fresh Ground Black Pepper
1  14 1/2 oz can  Beef Broth
1  12 oz  Bottle Dark Beer (we used Beck's Dark)
1 TB  Garlic Powder
1 1/2 tsp  Ground Cumin
1  4 oz can  Diced Green Chilies
1  14 oz can  Black Beans, drained and rinsed
1  15 oz can  Tomato Sauce
1/8 cup  Ground Yellow Cornmeal (optional, as needed)
Cubed or Grated Pepperjack or Cheddar Cheese for Garnish

In a large soup pot heat olive oil over medium heat.  Add onion and garlic and saute 4 minutes until tender.  Add the beef and pork, break meat apart into small pieces and brown.  When meat is fully browned, drain off the grease and turn heat to medium-low.

Using a small blender, puree the Chipotle peppers including the juice and place the mixture in a small glass bowl.  Set aside.

To the meat mixture add the salt, pepper, garlic powder, cumin and green chilies, stirring to combine.  Next add the beer, beef broth, black beans and tomato sauce and stir.  Add 2-3 tablespoons of the pureed Chipotle pepper mixture to the chili and taste.  (More of the pepper mixture can be added as desired, but about 1/2 of the puree resulted in a perfect spicy balance of heat and flavor.)

Reduce heat to low and simmer for 2-1/2 to 3 hours, stirring occasionally.  Serve with a sprinkle of cubed or grated pepperjack cheese on top and  Baked Corn Pudding on the side.

Friday, February 10, 2012

Chorizo-Poblano Tacos with Pepper Cheese Sauce

These taco were amazing!  The spicy flavor of chorizo and the zing of pepperjack cheese added a nice twist to the standard taco.  Add a squeeze of lime for an extra layer of flavor.

Cheese sauce can be a little tricky to make.  Be sure to keep whisking the butter and flour at the start to create a smooth base texture. Then when adding the cheese, continue to stir until the sauce is smooth again, then you can turn to a low heat.

Sauce
5 TB Butter
1/3 cup Flour
1 cup Milk
2 tsp Salt
1 tsp Parsley Flakes
1 tsp Black Pepper
1/2 tsp  Cayenne Pepper
1 cup Grated Sharp Cheddar Cheese
1 - 8 oz block Pepper Jack Cheese, grated or cubed

Meat Filling
1/2 lb Chorizo
1 lb Ground Beef
1/4 tsp Oregano
1/2 tsp Black Pepper
3 cloves Garlic, minced
1 small Yellow Onion, minced
1/3 - 1/2 of 1 Poblano Chile, minced
3 cups  Romaine Lettuce, shredded
12 Soft Taco Shells

Melt butter in a medium saucepan over medium-high heat. Whisk in the flour, stirring constantly until golden, about 2 minutes.
Add milk and whisk until smooth and sauce begins to thicken, about 5 minutes.

In a large skillet, brown the chorizo and ground beef, breaking up the meat into consistent small pieces.  ** For a little healthier recipe, we drained off the grease at this point, but draining is optional.

Add the next 6 ingredients thru the pepper cheese to the sauce and stir until the cheese is melted and smooth. Turn heat to low and keep warm.

To finish the meat filling, move the meat to the outer edges of the skillet and add the oregano, pepper, onion, garlic and chile to the center of the skillet.  Continue to stir until the onions, garlic and chile are softened, then combine with the browned meat.

Fill each soft taco shell with the meat mixture followed by a spoonful of cheese sauce and a handful of romaine on top.  A squeeze of lime added a nice zing to the finished taco. Enjoy!   Serves 4 - 6