Tag Archives: beef

Chipotle Chili

12 Feb

Chipotle Chili
My sweet baby girl is being dedicated this weekend along with her cousin. We are so excited that Joel’s sister will be performing the ceremony and that all of our family will be there to celebrate.

After church, we will be heading to Joel’s parents house for a luncheon to celebrate these two beautiful babes.
Hannah and Christian

Since it will be right after church I wanted to go with something that would be easy and could be prepared ahead of time. In comes this delicious chili. It’s smoky, rich, filling and even better the second day.
Chipotle Chili
I decided to add lots of chipotle in adobo to make a unique but not too spicy chili that hopefully will be a crowd pleaser. I have been on the hunt for the perfect chili for quite awhile now but search no more.

In my typical fashion, I’m not able to just keep things simple so also on the menu is Chicken Enchilada Soup, Cinnamon Rolls, Southwest Salad with Cilantro Lime Dressing (I’ll be sharing that recipe soon) and a delicious tiered cake that will be made by Joel’s sister and her husband.

To most of you the cinnamon rolls probably seem like a weird thing to throw in there but the combination of chili and cinnamon rolls is a Nebraska thing. Supposedly it started decades ago with school lunches on cold winter days. Who’s going to argue with tradition when cinnamon rolls are involved? Just a disclaimer, we don’t eat them in the same bite…us Midwesterners aren’t that crazy.

Chipotle Chili
recipe adapted from Eclectic Cook

1 Tbsp. olive oil
1 small onion, finely diced
3 garlic cloves, finely minced
1 Tbsp. chili powder (chipotle if you can find it)
1 Tbsp. cumin
2 Tbsp. chipotle chilies in adobo, finely minced
1 tsp. oregano
1/2 tsp. thyme
1 lb. ground beef (or turkey)
1 Tbsp. brown sugar
1 (28 ounce) can crushed tomatoes
2 cups beef stock
1 (16 ounce) can black beans
1 (16 ounce) can pinto beans

1. Heat a Dutch oven over medium heat then add olive oil. Once heated, add onions and garlic and saute until translucent. Stir in chili powder, chipotles, oregano and thyme. Cook for 2 minutes. Add ground beef and cook until no longer pink.

2. Add brown sugar, crushed tomatoes, beef stock, pinto beans and black beans. Bring to a simmer and cover partly with a lid. Simmer for 1 1/2-2 hours or until thickened.

Shredded Beef {For Tacos, Burritos and Such}

7 Jan

Shredded Beef
Growing up, I always thought my mom made the best tacos ever…and guess what? I still do. They are one of my favorite things she makes. This is THE shredded beef that makes those tacos so glorious. I never order tacos at a Mexican restaurant because they just never compare to hers and I am always left disappointed (same goes for lasagna, hers is bomb). Whenever she goes home to visit, this is the number one meal request for her to make.
Shredded Beef
And this shredded beef is so so easy to make. Basically sweat down some onions and garlic, sear a chuck roast, throw it all in a crock pot and cook it all day. Doesn’t get much simpler than that. I love this recipe for busy days and I make them often on gymnastics night. That way, we can come home and dinner is waiting for us.
Shredded Beef
Don’t think that this is just for tacos either. Whip up some burritos or enchiladas with it or go traditional with beef and noodles. All delicious. Trust me.

When I make this for my family, it always bring me back. I love that food can do that.

Shredded Beef for Tacos {Crock Pot}

3 lb. boneless chuck roast
1 medium yellow onion, finely diced
5 garlic cloves, minced
5 Tbsp. olive oil, divided

1. Heat a saute pan that is large enough to hold the roast over medium heat. Add 2 Tbsp. olive oil. Once hot, add onion and garlic and cook for about 5 minutes, or until softened and carmalization begins. Dump mixture into a crock pot.

2. Bump up heat of pan to medium-high heat. Add remaining 3 Tbsp. olive oil to pan. Sear chuck roast on each side until golden brown, 2-3 minutes per side. Place roast on top of onions and garlic in the crock pot. Add 1/3 cup hot water to the saute pan and scrape it to get all the browned bits off the bottom. Add water and browned goodness to the crock pot.

3. Cook on low for 8-10 hours or on high for 4-6 hours. Remove fat and shred.

Cheesesteak Rolls

22 Dec

Cheesesteak Rolls
I have been sharing a lot of sweets recently with Christmas coming up so I thought you all might appreciate a quick and easy dinner recipe instead. A recipe that only require 6 ingredients and comes together in less than 30 minutes.
Cheesesteak Rolls
Cut them into strips and they  would be perfect to snack on while watching a football game. Joel devoured these and may just request them on New Years for the Gator Bowl.
Cheesesteak Rolls
I love anything that involves puff pastry…add meat and cheese and I’m a happy girl. Delicious, simple and quick for the win.
Cheesesteak Rolls
Cheesesteak Rolls
recipe from Pepperidge Farm

All-purpose flour
 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1 Tbsp. butter
1 medium onion, cut in half and thinly sliced
1/4 of a 24-ounce package frozen sandwich steak (4 portions)
4 slices provolone cheese
1 egg, beaten
1. Heat the oven to 400°F.
2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10-inch square.  Cut into 4(5-inch) squares.
3. Heat the butter in a 10-inch skillet over medium heat.  Add the onion and cook until tender, stirring occasionally.  Remove the onion from the skillet.
4. Increase the heat to medium-high.  Add the sandwich steaks to the skillet and cook for 3 minutes, breaking into pieces, or until cooked through, stirring occasionally.
5. Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of each pastry square.  Top each with 1 slice cheese.  Fold 2 opposite sides over the filling.  Roll up like a jelly roll.  Brush the pastries with the egg.  Place the pastries onto a baking sheet
6. Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.  Cut the pastries in half diagonally to serve.

Black Peppercorn Marinade

15 Jul

Black Pepper Marinade 2
I kind of have a thing for marinades. Not only do they impart amazing flavor on whatever soaks in it but it usually means dinner is going to be really easy. Total win. I especially love marinades when grilling season is in full swing. All I have to do is mix up a few ingredients then toss in whatever protein then make a simple side salad or veggie and dinner is served.

There is a black peppercorn marinade packet that my parents have always bought and I just love it. I literally put pepper on everything and a lot of it. I was thinking about this marinade recently and decided that I would try to make a homemade version. I grabbed a bunch of ingredients to wing it and see how it came together. It didn’t taste just like the packet but it was really delicious! A little zing from the vinegar, a tang from the Dijon and a spicy kick from all that pepper! It’s my new official summer marinade.
Black Pepper Marinade 3
I used this on chicken but I imagine it would be equally to die for on a steak. I marinated my chicken for 4 hours then grilled it and served it alongside some roasted sweet potatoes. It would be so delicious atop a salad too for a quick, easy and healthy lunch.

Black Peppercorn Marinade

1/2 tsp. kosher salt
1 Tbsp. peppercorns
2 Tbsp. coarse freshly ground pepper
1 Tbsp. Dijon mustard
1/2 cup olive oil
1/4 cup red wine vinegar
2-3 garlic cloves, finely minced

Place all ingredients in a mason jar or other container with a tight fitting lid and shake until thoroughly mixed. Marinate chicken, steak or pork for t 1 -4 hours.

Roasted Garlic Ribeyes

12 Jul

Roasted Garlic RIbeyes 2
It is just plain bloody hot here. That means I pretty much refuse to turn the oven on past 10 am so we have been doing a lot of grilling. And when I think of the grill, steaks immediately pop into my head. We are usually boring and just throw them on the grill with some salt and pepper but when I came across this recipe, I knew it had to happen.

Roasted garlic smashed over grilled steak? Um, yes please. Roasting garlic creates a mildly sweet, buttery, nutty garlic flavor that I absolutely adore. If you haven’t ever tried it, you must…immediately.
Roasted Garlic RIbeyes 1
This recipe is made even better for summer by “roasting” the garlic on the grill. You get the same delicious result without heating up your house. Score.

Roasted Garlic Ribeyes
recipe from Better Homes and Gardens Cookbook

2 whole garlic bulbs
3-4 tsp. fresh basil or 1 tsp. dried basil
1 Tbsp. fresh rosemary or 1 tsp. dried rosemary
2 Tbsp. olive oil
2 ribeye steaks, 1 inch thick
1-2 tsp. cracked black pepper

1. Preheat grill to medium heat. Meanwhile, with a sharp knife, cut 1/2 inch off the top of the garlic bulbs. Remove the loose, papery outer layers but leave the bulbs intact. Place each on a square of foil and drizzle with 1 Tbsp. each of olive oil then sprinkle each with basil and rosemary. Seal the foil tightly around the bulbs. Place on the grill for 30 minutes, or until soft when squeezed, turning occasionally.

2. While garlic is grilling, trim excess fat from the steaks and allow them to come to room temperature. Sprinkle with salt and pepper. Grill steaks to desired doneness.

3. Remove garlic from the foil, reserving the oil. Squeeze the garlic cloves onto the steaks and mash and smooth over them. Drizzle with the reserved oil mixture.

Blackened Beef Stir-Fry

19 Jun

Blackened Beef Stir Fry 1
So before I get to this recipe, I have to let you know that my computer is currently on the fritz. We have another so you wouldn’t think this would be a big problem but all of my photos are on my laptop along with the recipes. I have finally run into a problem of being too prepared and uploading my pictures too often. Luckily, these pictures were still on my camera so I have a recipe to share with you today. I do have photos of another recipe but I have to do some searching to see if I can find the link as I have it bookmarked on my laptop. Hopefully I will be back up and running by Monday but we still haven’t figured out the issue so we’ll see. If any of you have had any issues with a charger suddenly not working, please let me know. We aren’t sure if it’s the charger, battery or motherboard but it’s totally dead. In the meantime, I will work on whipping up some new recipes and taking photos so that I have some deliciousness to share. Enough with my sad story.
Blackened Beef Stir Fry 3
Whenever I think of stir-fry or whip up a quick one, soy sauce or teriyaki automatically pops into my head. So, when I was leafing through my cookbooks for some different recipes to try, this one jumped off the page at me. Stir-fry with blackening spice and tomato paste? I would have never thought of it but it was quite delicious.

I usually double the sauce for these types of recipes, but I didn’t this time and I wish I would have. We are the type of people who like extra sauce to drizzle over the rice and there wasn’t quite enough for that. I left the recipe as is but if you like things saucy, go ahead and double it.
Blackened Beef Stir Fry 4
Blackened Beef Stir-Fry
recipe from Better Homes and Gardens Cookbook

12 oz. boneless beef top sirloin steak or top round steak
2 1/4 tsp. blackening seasoning
2/3 cup water
2 Tbsp. tomato paste
2 tsp. cornstarch
1/2 tsp. instant beef bouillon granules
2 Tbsp. cooking oil
2 cups broccoli florets
1 cup sliced carrot
3 cups cooked rice

1. Thinly slice beef against the grain into bite-size pieces (it is easier to cut if it is partially frozen). Sprinkle with 2 teaspoons of the blackening spice and toss to coat.

2. In a small bowl, mix water, remaining 1/4 tsp. blackening spice, tomato paste, cornstarch and beef bouillon granules. Set aside.

3. Heat a wok over medium high heat and add 1 tablespoon oil. Saute broccoli and carrots for 3-4 minutes until tender crisp. Remove from the wok. Add remaining oil and quickly stir-fry the beef for about 2 minutes. Push the beef to the side and add in the sauce. Cook until thickened then mix in the beef and veggies until fully coated in sauce. Serve over rice.
Blackened Beef Stir Fry 2

Chimichurri Steak

5 Jun

Steak Chimichurri 2
Last summer during our vacation in Florida, I tried chimichurri for the first time. I actually didn’t even order it myself, but tried a bite of my Grandma’s dish. I was a little leery and not sure if I would like it but it ended up being love at first bite. It was bright, fresh and perfect for a summer meal.

Ever since returning, I have been meaning to make it at home but I just never got around to it. I was looking through our Florida photo album recently and the chimichurri came back to me. So I searched around the net for a delicious and simple recipe that we would all enjoy.
Steak Chimichurri 3
It seems like a large number of ingredients for a dish but a lot of them are things you probably already have on hand. What’s even better is that you literally throw everything in a food processor, zip it around then marinade the steak for a few hours. I also whipped up some amazing black beans and rice (also inspired by our Florida trip) that I will be sharing with you all soon. It was the perfect meal to bring me back to the sunny, ocean breezes of Florida!
Steak Chimichurri 1
Chimichurri Steak
recipe from Emeril Lagasse

1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak (I used flank steak)

1. In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)

2. Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.

3. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Meanwhile, preheat a grill to medium heat. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.

Favorite 30 Minute {or Less} Meals

10 Apr

Wow, Vegas was a whirlwind and I have to say, I was definitely ready to come home! It was a fun trip but we tried to do way too much in not enough time. Joel and I always seem to do this when we have a little getaway without Noah. When I go somewhere for the first time (and if I’m not sure I’ll be going back again) I like to see and do everything possible…which translates into a packed vacation that lacks relaxation. After this trip, we vowed to not do that again. But I really can’t make any promises.

Plus, I had a whole airport fiasco that ended up in my being stuck in the Vegas airport for over 7 hours before I finally got to board a flight (and not my original). The flight I was supposed to be on got delayed almost 2 hours because of strong winds in Phoenix which would have meant I would miss my connection and be stuck there overnight. I kept being told that I would make the connection and they had me board then right before leaving the gate they called my name and pulled me off the flight saying that I wouldn’t make the connection…no way, the flight didn’t board until 6:40 and my connection was to take off at 7:20. Sooo, they put me on a direct flight at 8:20. I had to wait a little longer but at least I wouldn’t be stuck somewhere overnight. Once I got to my new gate, I found out it was delayed until 10:10 meaning I wouldn’t get home until 3 a.m. Luckily, my bag made it and I eventually got to my parents around 3:30. I got about 3 hours of sleep before Noah woke up and we had to drive the hour home so that Joel could get to work. It was a rough day to say the least.

I’m sure many of you out there get to the end of the day exhausted and needing to whip up a quick and easy dinner so today I’m sharing some of my favorite 30 minutes (or less) main dishes that I have featured here. Many of these are regular rotations for us during the week.
30 Minute Meal 1
Veggie StirfrySkinny Bang Bang Shrimp, Ultimate Grilled Cheese, Oven Tacos
30 Minute Meal 2
Stovetop Mac-n-Cheese, Honey Mustard Pork Burgers, Catalina Taco Salad, BBQ Chicken Quesadillas
30 Minute Meal 3
Steak Bites, Sesame Noodles, Buffalo Sloppy Joes, Salt and Pepper Pork Chops

P.F. Chang’s Mongolian Beef

13 Mar

Mongolian Beef 3
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!
Mongolian Beef 1
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

12 Dec

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.
Parmesan Crusted Filet Mignon
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.

Follow

Get every new post delivered to your Inbox.

Join 1,591 other followers