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Archive for the ‘Beef’ Category

I was hoping to be posting more recipes but the sheep had other plans for me. We are now in full lambing season. The first lambs arrived this week and we have two more sheep ready to lamb. So if I kind of fall off the face of the earth for a while you’ll know why 🙂

If you are looking for a quick dinner that’s perfect for a cold winter day I recommend trying this recipe.

Enjoy!

Meaty Cornbread Casserole

Source recipezaar.com

1/2 lb ground beef
1/2 lb bulk pork sausage
1 3/4 cups frozen corn, thawed
1 cup water
1 envelope brown gravy mix
1 package corn muffin mix
1 tablespoon bacon bit
1 1/2 teaspoons pepper
1/8 teaspoon garlic powder

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in the corn, water and brown gravy mix. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon into a greased 8 inch square pan.

Prepare corn bread batter according to package directions; stir in the bacon bits, pepper and garlic powder. Spread over meat mixture.

Bake, uncovered, at 400 degrees for 15-20 minutes or until a toothpick inserted into corn bread layer comes out clean.

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Hanky Pankies

hanky-panky

“My Baby does the Hanky Panky….”  Ok maybe not,  but I had to share these go to appitizers, Hanky Pankies. The best part is how quick it is to make and how quickly they dissapear everytime!

Enjoy!

 

Hanky Pankies

1 lb ground meat
1 lb bulk sausage
½ block of velveeta cheese
Package rye or pumpernickel deli bread

Pre-heat oven to 350F. Brown ground meat and sausage. Drain grease. Slice the velveeta so you have smaller pieces. Mix the velveeta slices with the meat and allow cheese to melt over low heat. Add or subtract as much cheese as you would like. Spread deli bread on a cookie sheet. Spoon meat mixture on each slice of bread. Put the hankie pankies in the oven for 10-15 minutes or until the bread is crispy. Remove from the oven and enjoy!

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Beef Pot Roast

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Pot roast, the ultimate fall comfort food. I couldn’t wait to make this and my husband couldn’t wait to try the potatoes we grew this year. This recipe definitely hit the spot and I loved using the crockpot. Nothing like putting all the ingredients in the crockpot in the morning then coming home to a house that smells wonderful and a meal that’s just sitting there waiting for you.

Enjoy!

Beef Pot Roast
Source: Better Homes and Gardens Cookbook

1 2-1/3 to 3 lb boneless beef chuck pot roast
2 T cooking oil
1 tsp Worcestershire sauce
1 tsp instant beef bouillon granules (I omitted and used beef broth instead)
1 tsp dried basil, crushed
¼ tsp salt
12 ounces tiny new potatoes or 2 medium potatoes, or sweet potatoes
1 lb carrots or medium parsnips, peeled and cut into 2-inch pieces (I omitted)
2 small onions, cut into wedges
2 stalks celery, cut into one inch pieces
½ cup cold water (Used beef broth instead)
¼ cup all-purpose flour
Black pepper (optional)

Trim fat from meat. Thinly slice vegetables; place in the bottom of the crockpot. Place roast on top of the vegetables, may need to cut to fit. Combine water, Worcestershire sauce, basil, and salt. Add to the crockpot. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

To prepare gravy measure juices from crockpot once roast and vegetable are out. Skim the fat off the top. Take 1 ½ cup of the juices and put into saucepan over medium heat. If necessary add enough water to equal 1 ½ cups. In small bowl combine ½ cup water and flour. Add to saucepan. Cook and stir over medium heat until thickened and bubbly.  Cook and stir for one minute more. If desired season to taste. Serve gravy with meat and vegetables.

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Day One:

So far so good, here’s a break down of today’s menu:

*FYI-(M) is my husband

Breakfast:

(Me) 2 eggs, 2 pieces of bacon, 1 cup coffee

(M) 4 pieces bacon, ½ cup milk

*** Normally two pieces of bacon would be your max but we tweak the rules a little to accommodate my husbands picky eating. Probably won’t yield the best results but it’s some thing. ***

Mid-Morning:

(Me and M) Yogurt

I wasn’t hungry for a snack so I saved the yogurt for lunch. I probably should have eaten it and just save it for later but I was hungry at that point.

Lunch:

(Me and M) Mexican Chicken Soup (recipe to come)

(Me) Diet White tea

Mid-Afternoon:

(Me and M) Cheese stick

Dinner:

(Me and M) Ribeye w/ Seasonings (recipe below)

(Me) Mushrooms w/ Thyme (recipe below)

(M) Green beans

steak-and-mushrooms

PW’s Steak Seasoning
Source: Pioneer Woman

Ribeye Steak (We’ve used all sorts of steaks so don’t limit yourself to ribeye)
1T Lawry’s seasoning
3T lemon pepper
1 tsp kosher salt
Ground black pepper

Mix seasoning together then rub seasoning on steak. We then grilled the steak until it was done. I would look at Pioneer Woman’s recipe for her version, which is quite a bit different.

Sautéed Mushrooms with Thyme
Source: The South Beach Diet Quick and Easy Cookbook

1 teaspoon extra-virgin olive oil
1/2small red onion, thinly sliced
1/4 teaspoon dried thyme
1 pound white or cremini mushrooms, quartered
Salt and freshly ground pepper

Heat oil in a large nonstick skillet over medium-high heat. Add onion and thyme, reduce heat to medium, and cook until softened and lightly brown, about 2 minutes.

Add mushrooms and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Season well with salt and pepper and serve hot.

Mexican Chicken Soup
Source: South Beach Diet Quick and Easy

1 tablespoon canola oil
1 small onion, chopped
1 jalapeno pepper, diced
2 garlic cloves, minced
2 teaspoons ground cumin
5 cups lower sodium chicken broth
1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
2 cups mild salsa
salt and freshly ground black pepper

Heat oil in a large pan over medium heat. Add onion amd jalapeno; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more.

Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.

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Super Nachos

 

super-nachos

What Superbowl isn’t complete without a heaping plate of Super Nachos? This is actually what my husband concocted. Nachos are pretty easy to tweak and fit to your own tastes. These were relatively plain but you could spice them up by topping them with jalapeños, olives, onions, and what ever else tickles your fancy.

Enjoy!

Super Nachos

1 lb ground meat

Tortillas chips

1 jar Chili Nacho Cheese Sauce

Taco Seasonings

Brown meat and drain. Add seasonings. Spread a layer of chips on a plate. Top with half the taco meat and half a jar of the cheese. Next put down another layer of chips then top with the remaining meat and cheese. This is where I would like to add some salsa, sour cream, and any other add-ons.

Boy these are sure super!

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Beef Stroganoff

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This is a dish that my husband grew up with and taught me how to make. This has been a go to dish for us. It’s very simple and quick to make. Mike’s family would normally make a roast for diner then the next night using the left over roast beef make stroganoff. Since it’s just the two of us we make it with either ground beef or stew meat.

Enjoy!

Now I will apologize now but this was a recipe never written down and is definitely made to the cooks taste so adjust accordingly.

Beef Stroganoff

1 lb stew or ground meat.

1 small onion, chopped

3-4 cloves of garlic, chopped

Olive oil or butter

¾ cup water

1T – 2T Beef bouillon granules, to taste

Garlic powder and Italian Seasonings to taste

Couple dollops of sour cream

2 handfuls and then some of egg noodles

Boil some water and cook noodles. While noodles are cooking heat oil or butter in the bottom of a pan. Add onions and garlic then add meat. Brown meat and drain off excess grease. Add water and beef bouillon. Start with 1T of the granules and see if it has enough flavor for you. Add seasonings and adjust taste. Now add the sour cream. If the meat mixture is soupy thicken with flour or cornstarch. By this time the noodles should be done, drain noodles and put back in pot. You can either mix the meat and noodles together like I do or you can serve them individually.

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One Steak, Two Ways

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We finally received our beef last week from the butcher, while we were putting all the meat in the freezer I noticed I had a few cuts I would normally not order. This time around the farmer put in the cut sheet and not me, but I was excited because like I said I wouldn’t normally order that cut because I quite frankly don’t know what it is. Well we received a whole bunch of round steaks and I decided that night I would cook one up.

 I was looking for healthy recipes to cook red meats so I opened my handy South Beach Diet recipe book and took a gander. I found just the thing. I couldn’t decide between two recipes but when I opened the steak I discovered it was folded in half so it was twice the size! Perfect, I just cut it in half and the one side was turned into a Mustard Crusted Steak and the other was a Chili Cajun Steak. Both yielded excellent results. The mustard was a tad over powering for me but once I brushed some of it off it was just right. I tried some of the chili powder steak and it too was tasty and the meat was incredibly juicy and tender. I’m salivating just thinking about it!!

 Enjoy!!!

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 Mustard Crusted Steak
Source: South Beach Diet Quick and Easy Cookbook

2 cloves garlic, minced
1 tbsp Dijon mustard (coarse grain)
1 tbsp Worcestershire sauce
1 tsp ground dry mustard
1/8 tsp salt
1/2 tsp black pepper
1 1/2 lbs boneless beef top round steak, 3/4 inch thick

Heat oven to broil. Whisk together garlic, Dijon mustard, Worcestershire sauce, mustard, salt and pepper in a small bowl. Line a broiler pan with foil and place steak on top. Coat evenly with mustard mixture and let stand for 10 minutes. Broil steak to desired level (4 minutes per side for medium rare). Let stand 5 minutes before serving.

Grilled Ancho Rubbed Flank Steak
Adapted from: South Beach Diet Quick and Easy Cookbook

1 ½ pounds flank steak, 1″ thick ( I used a round steak)
2 tsp ground ancho chili pepper (I used Chili powder and Cajun seasonings instead)
¼ tsp salt
2 tsp extra virgin olive oil
2 tsp grated lime zest (I omitted)
1 tbsp fresh lime juice
lime wedges (I omitted)

Heat grill or grill pan to high. Season steak with chili pepper and salt. Combine oil, lime zest, and lime juice in a shallow dish and stir to mix well. Add steak, and turn to coat. Let marinate at room temperature for 15 minutes. Grill steak until desired doneness, about 4 minutes per side for medium-rare. Let stand 5 minutes before cutting into thin slices. Serve with lime wedges.

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