P.F. Chang’s Mongolian Beef

I’ve been really off my game lately when it comes to cooking. But I finally bit the bullet and made a real meal for the first time in forever. It was this P.F. Chang’s Mongolian Beef and it was the best thing I’ve made in a really really long time. I love this dish at P.F. Chang’s and when I found the copycat recipe I figured it would be good but nowhere near what the resturant produces. Well, I was wrong because it really was just as good and so much cheaper to make than the real deal.

It was crispy and tender and the sauce was just perfect. Not only was the flavor spot on but it thickened up nicely to coat the beef just right. Mmm, I’m not usually a leftover kind of girl but as soon as we were done eating this for dinner, I was dreaming about having it for lunch the next day. Now that’s a sign of a good dish!

P.F. Chang’s Mongolian Beef Copycat
recipe from food.com

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over medium-low heat. Add ginger and garlic to the pan and saute until softened. Add the soy sauce and water before the garlic scorches.

2. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

3. Slice the flank steak against the grain into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).

4. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

5. As the beef sits, heat one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

6. Heat the oil over medium heat until it’s nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.

7. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.

8. Put the pan with the sauce back on the stove over medium-low heat. Add beef and green onions to the sauce then stir until they are thoroughly coated. Bring to a simmer for about a minute. Serve over steamed white rice.

Parmesan Crusted Filet Mignon

If you are having a small holiday celebration, this is a perfect option over the big traditional ham. I actually made these quite awhile ago for our anniversary and they were a huge hit. The combination of the tenderness of the steak with the crunchy, cheesy texture of the crust was incredible and over the top. I went with a surf and turf vibe so I served these delicious steaks alongside Scallops with Dill Sauce, twice baked potatoes and a simple salad.

The fact that you make the crust ahead of time also makes this a quick, simple option for the holidays so that you can focus on family and all the important things during this time of year.

I know it would be great for us during this transition in our lives. We are packing up and moving today which is such a bittersweet feeling. We are ready for this new adventure but sad about leaving our friends and our first home. But I know it will be great for our family! And I am so ready to cook for real again instead of just throwing random stuff together with all the frozen and pantry items I didn’t want to move!

Parmesan Crusted Filet Mignon
recipe from Live Love Pasta

4 filet mignons
salt
pepper

Crust:
¼ cup unsalted butter, softened
¼ cup panko
¼ cup parmesan cheese, grated
2 cloves garlic, minced
sprinkle of salt
sprinkle of pepper

1. Prepare the crust at least 3 hours in advance. Combine all the crust ingredients and mash together to form a ball of “dough.”  Place the ball into the center of a sheet of plastic wrap. Wrap the ball and form it into a log. If you plan to use it that day refrigerate it, otherwise freeze it.

2. Begin heating your cast iron pan on high heat. Preheat the oven to 400 degrees. Sprinkle the filet on both sides with a little salt and pepper just before cooking. Grill in cast iron pan 2 minutes per side. I usually use my cast iron grill pan for this but you can also use a regular cast iron pan. Once you get a nice sear on both sides put the steak in the oven for 6-8 minutes (if your steaks are 2-inches like mine were, 6 minutes will give you about medium-rare and 8 should be about medium). After 6 minutes remove from the oven and top with ½ inch slices of the crust. Place under broiler about 2 minutes or until browned.

Beef and Broccoli

I love chinese food and beef and broccoli is one of my favorite dishes. If you haven’t noticed, I enjoy making chinese food at home often because it’s usually quick and easy to throw together and so much healthier. I even have a whole section of the door to my fridge dedicated to Asian condiments so that I always have the necessary ingredients on hand. But, I do have a problem with collecting condiments so I guess this shouldn’t be a big surprise.

I made this awhile ago when I still had a huge amount of green beans growing in the garden so I threw in a big handful of those in with the broccoli. You could add any other veggies you have in the crisper such as red peppers, mushrooms or zucchini. Serve alongside some basmati or brown rice.

Beef and Broccoli
recipe from Mel’s Kitchen Cafe

Sauce:
1 tablespoon rice wine vinegar
2 tablespoons low-sodium chicken broth
5 tablespoons oyster sauce
2 tablespoons light brown sugar
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

Beef and Broccoli:
3 tablespoons soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1-inch piece fresh ginger, minced (about 1 tablespoon)
1 teaspoon peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

3. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions and serve.

Catalina Taco Salad

Ever since I was a child I have loved Catalina dressing. Like a dip my chicken nuggets in Catalina while other normal kids dipped in ketchup kind of love. I even liked to drizzle a little on my cottage cheese. Strange, I know. I still love it today, but just on my salad (although I may just have to try the cottage cheese thing again).

So when I saw this salad I knew I had to try it. The salt and crunch of the fritos is a nice contrast to the rest of the salad. And the warm ground beef makes it extra yummy and filling.

Catalina Taco Salad
recipe slightly adapted from Jennifer Cooks

8 cups torn romaine lettuce or lettuce blend
1 ½ pounds ground beef
2 cups grated cheddar cheese
1 (15 ounce) can black beans, rinsed & drained thoroughly
1 (15 ounce) can corn, drained thoroughly
1 cup cherry tomatoes halved
1 bunch green onions, sliced
1/2 English cucumber, peeled and thinly sliced into half moons
1 (14 ounce) bag Fritos corn chips
1 (24 ounce) bottle Catalina salad dressing

1. In a large skillet, cook beef over medium heat until no longer pink; drain.  Set aside and cool slightly while preparing other ingredients.

2. In a very large serving bowl, combine lettuce, grated cheese, beans, tomatoes, olives, and onions.  Toss gently to blend.

3. Just before serving, add cooked ground beef and corn chips; toss gently to combine with salad ingredients.  Begin drizzling salad dressing over salad mixture and lightly toss salad until the desired amount of dressing is used.

Steak Bites

So, remember the perfect baked potato from a couple weeks ago? Well, I thought I would share the perfect main dish to pair with those fluffy, crispy potatoes….steak bites! This recipe comes from The Pioneer Woman and if you don’t know of her, you must check out her blog and Food Network show immediately. Whenever I am craving a down home dish or something indulgent, she always comes to mind!

These steak bites are incredibly easy to whip up and only require 4 ingredients (and that’s including salt and pepper). Cooking the steak at a high temperature sears the outside and leaves the inside nice and juicy. The butter browns a bit while the steak is cooking, lending a rich, nutty flavor to the finished product.

You can’ really ask for more than that in a steak, can you?

Steak Bites
recipe from Pioneer Woman

1 lb. sirloin steak (without Much Gristle) Or Pre-cut Beef Tips
Kosher salt to taste
Fresh ground black pepper to taste
2 Tbsp.  butter

1. Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.

2. Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.

3. Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.

4. Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.

5. Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

Sesame Beef Lettuce Wraps

As evidenced in my previous post, I have a new obsession with lettuce wraps and this one definitely tops my list. Why is that? Because it combines another one of my obsessions, Asian food. I love to eat and make Asian food so we usually have some sort of Asian dish at least once a week. Because of this, I am always on the lookout for new and unique meals to add to the rotation. I am so glad I found this one. The sesame marinade for the beef was incredible to say the least. I seriously will soak anything in it…pork, chicken, fish, veggies. It is so good! I decided to marinade some chicken along with the chicken for the wraps and the combination of the two in the wraps was really yummy. This is a great, healthy, simple and quick (minus the marinade time) meal to whip up for your family.

Sesame Beef Lettuce Wraps
recipe from For the Love of Cooking

Marinade:

2 cloves of garlic, minced
1 tsp sugar
2 Tbsp soy sauce
1 Tbsp sesame oil
1/4 tsp ground ginger
1 tsp rice vinegar
1 tbsp toasted sesame seeds
Freshly cracked pepper, to taste
1 lb flank steak

Korean Barbecue Dipping Sauce:

2 cloves of garlic, minced
1/2 tsp sugar
3 Tbsp soy sauce
1 Tbsp rice vinegar
1/2 tsp sriracha chile sauce (more if you want it spicy)
1 tsp sesame oil
1 tbsp green onion
1/2 tbsp sesame seeds
1 Tbsp water

Other ingredients:

Butter lettuce leaves
Shredded carrot
Green onion, chopped
Brown rice, cooked per instructions

1. Combine all of the marinade ingredients together in a ziplock bag then mix well. Place the steak into the marinade and mix until the meat is evenly coated. Place in the refrigerator for 1-3 hours.

2. Combine all the sauce ingredients together and mix well. Set aside to let the flavors mingle.

3.Cook the rice per instructions. Once the rice is cooked it’s time to cook the beef.

4. Heat 1/2 tbsp of canola oil in a large skillet  or your outdoor grill over high heat. Once the pan/grill is hot add the beef and cook for about 1-2 minutes or until lightly browned (if cooking in a pan). Remove from heat and put onto a cutting board. Let rest for about 5 minutes then slice thinly against the grain.

5. For serving, place a bit of rice in a lettuce leaf followed by beef, carrots, and green onions. Drizzle a bit of the dipping sauce on top then fold and eat. Make sure you have plenty of napkins on hand because these are messy. Enjoy.

Mini Meatloaves

Sometimes you just need some good ‘ole classic home cooking but you don’t always have the time it often takes to prepare it. When I find myself in this situation this recipe for mini meatloaves immediately pops into my head. The meatloaf is cooked in muffin tins rather than a loaf pan which cuts down on the cooking down considerably. And the sauce that is mixed up while they cook is just delicious.

Now I know that people either love or hate meatloaf and I hope that you all are in the first rather than the latter category. I grew up with one parent that enjoyed it and one that despised it. That meant that whenever mom wasn’t going to be home for dinner, we had meatloaf…because it was our only chance to eat it. We always liked brown gravy rather than the typical ketchup or tomato based sauce that most use. It always looked so dried up and boring and I have never cared for ketchup all that much. Well, Joel isn’t a fan of gravy (say what?) so I went on the hunt for a topping that was still saucy but also somewhat tomato-y for a compromise. And I found it in this sauce. It’s tangy and has a gravy-like consistency that made us both happy campers.

Mini Meatloaves
recipe adapted from Winning Recipes from Taste of Home
yields 16 mini meatloaves

1 cup soft bread crumbs
½ cup tomato sauce
1 egg
1 ½ tsp. salt
¼ tsp. pepper
1 ½ lbs. lean ground beef

Sauce:
½ cup ketchup
3 Tbsp. brown sugar
3 Tbsp. Worcestershire sauce
2 Tbsp. cider vinegar
2 Tbsp. yellow mustard

1. Preheat oven to 350 degrees F. In a bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Divide evenly between 16 muffins tins. Bake 20-30 minutes until cooked through.

2. Meanwhile, in a saucepan, combine the sauce ingredients. Cook and stir over low heat until the sugar is dissolved. Spoon over mini meatloaves before serving.

Breakfast Burger

This burger is my re-creation of the Sunrise Burger from Perkins which Joel ALWAYS orders when we eat there. It consists of a huge cheeseburger topped with a fried egg, crispy hashbrowns, bacon and a sour cream drizzle. I’m sorry if your arteries clogged just by reading that. I should have warned you. I skipped the bacon on my version if that makes you feel any better. Whaaa? Skipped the bacon? I know, I know. I was lazy and didn’t want to fry up just a few pieces. This is definitely a once in a while kind of meal. I can’t imagine the calories…..

Noah and I opted to go with turkey burgers without all the fixings but I did take a bite of Joel’s burger and it was pretty darn delicious. I especially loved the extra crispy hashbrowns…I’m a total sucker for hashbrowns.  As the pictures show, Noah is a lover of cheeseburgers just like his daddy. That boy of mine cracks me up!

Breakfast Burgers

1 pre-made burger patty
1 slice sharp cheddar cheese
1/3 cup frozen hashbrowns
Olive oil
1 egg
sour cream to taste
1 bakery style bun

1. Grill burger until desired doneness is reached (use indoor grill if it’s too cold outside). While burger is on the grill, cook hashbrowns in olive oil until golden and crispy.

2. Spray a small saute pan with non-stick cooking spray. Over medium heat, crack egg into pan and cook until done then flip and cook until light brown.

3. Place cheddar cheese on burger so that it will melt. Slice bun in half and spread with desired amount of sour cream. Place burger on bottom half then top with hashbrowns and egg. Enjoy!

Recipe linked to Mangia Monday, Tasty Tuesday, Totally Tasty Tuesday, Tempt My Tummy Tuesday.Full Plate Thursday, Friday Food and Fusion Fridays.

Taco Seasoning Mix

You will never buy another package of taco seasoning again.  This is super cheap to make and tastes fresher than any store bought packet.  Another perk to this seasoning is that there isn’t anything you can’t pronounce or nasty stuff like MSG or extra sodium.

Sprinkle a few tablespoons on ground beef or turkey (while cooking) for easy weeknight tacos or nachos.  Double or triple the recipe so that you have extra on hand when you need to throw something together quickly.  Just be sure to store it in an airtight container.

Taco Seasoning Mix
from allrecipes.com

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together all ingredients. Store in an airtight container.

Recipe linked to Totally Tasty Tuesday, Full Plate Thursday, Fusion Friday, Mangia Monday and Strut Your Stuff Saturday.

Cheesesteak Pizza

Today is National Men Make Dinner Day so I thought I would feature a meal that my main man loves and always assists with making. Hands down, pizza is his favorite food. Meaty, cheesy, topping overloaded pizza. No veggies or plain cheese for him.

Sunday is homemade pizza night in our house and we always try to experiment with different toppings, sauces and regional spin-offs. This Philly-style pizza was inspired by a recipe I found in one of my cookbooks that we have altered to our taste. We skip the onions and peppers but since they are traditional to a cheesesteak, I have added them to the ingredient list.

I have admitted this before and I will admit it again. I hate making dough of any kind. The sticky mess that my hands become is just too much for me to handle. Then there is the business of rolling it out to a perfect circle. I get frustrated FAST. Joel takes over and somehow gets it just right.

He now makes the pizza dough from start to finish and I take care of the toppings. Great teamwork. He even makes this all by himself sometimes to give me a break from cooking. I appreciate it so much but still have a hard time not hovering. The kitchen is my space. I don’t really like other people in it. He usually has to tell me at least 3 times that he has it under control and (very kindly) to leave. So when I think about my guy cooking in the kitchen this is what comes to mind.

Cheesesteak Pizza

1 recipe for pizza dough (below) or premade crust
1 Tbsp. butter
1/2 large onion, thinly sliced
1 green bell pepper, thinly sliced
3 cheesesteak patties (from frozen section)
1-3 Tbsp. steak sauce (to taste)
1/4-1/2 cup Alfredo sauce (to taste)
1/2 cup mozzarella, shredded
7 slices provolone

Pizza Dough
recipe from allrecipes.com

2 1/2 cups all-purpose flour, or as needed
1 envelope Fleischmann’s® RapidRise Yeast
3/4 teaspoon salt
1 cup very warm water (120 degrees F to 130 degrees F)
2 tablespoons olive or vegetable oil
Cornmeal

1. Preheat oven to 400 degrees F. In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Lightly oil 1 (14-inch) pizza pan. Sprinkle with cornmeal. Shape dough into smooth ball.  Roll dough to fit pan. Prebake crust for 10 minutes. Poke any bubbles that may have appeared during baking.
3. Meanwhile, melt butter in a skillet. Add onions and peppers and saute until caramelized. In another skillet, cook cheesesteak patties until cooked through. Stir in desired amount of steak sauce.
4. After crust has prebaked, smear with alfredo sauce. Top pizza with cheesesteak meat, onions and peppers. Sprinkle with mozzarella then lay slices of provolone on top.
5. Bake for 10-15 minutes, or until cheese is golden and bubbly. Let sit for a few minutes before slicing.
Recipe linked to This Week’s Cravings, Cast Party Wednesday, These Chicks Cooked, Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, What I Whipped Up Wednesday, Full Plate Thursday, Potluck Friday, Fusion Friday and Strut Your Stuff Saturday.