Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Friday, September 16, 2011
Why have I not made this before?!
One of my favorite brunch spots is Charleston Cafe, which unfortunately Wes doesn't really like...so I don't go there often. I always order one of their "Island Potato Casseroles," which is homemade chips ("chippers") topped with sautéed peppers, onion and eggs, and then you chose one of the local islands...my favorite has sausage, shrimp, and spicy tomato sauce. It's heavenly, I swear. So, tonight I made the kids and Wes some scrambled eggs for dinner, and a lightbulb went off. I put Cape Cod kettle chips in an oven-proof dish, drizzled a tiny bit of ranch and salsa over them, topped with my scrambled eggs, a bit more salsa and ranch, and a nice sprinkling of shredded cheddar. I stuck it under the broiler on low for about 5 minutes...long enough to heat everything through and melt the cheese. Go make this...NOW. you won't be disappointed! And you can get inspirations for all kinds of toppings from the Charleston Cafe website. I can't wait to try it again!
Tuesday, September 29, 2009
Pot Roast
2 lb. pot roast
olive oil
½ c chopped onion
1 c beef broth
minced garlic
½ c red wine
Tbsp Wooster
2 tsp Italian herbs
½ to 1 tsp liquid smoke
black pepper
Brown roast in olive oil, remove roast, brown onions, add roast and everything else; simmer for 2 ½ to 4 hrs. (You can also do this in the slow cooker)
**My notes…I did this in the crock pot—low for 8 hrs. When I got home, I added a small bag of baby carrots for the last hour or two. Right before we were ready to eat, I melted a pat of butter in a small pan, added a spoonful of flour to make a roux. I whisked in all the liquid from the crock pot and slowly boiled until thickened into a gravy.
Also, this about overflowed my crock pot! You may want to cut back on the size of the roast and amount of carrots added.
olive oil
½ c chopped onion
1 c beef broth
minced garlic
½ c red wine
Tbsp Wooster
2 tsp Italian herbs
½ to 1 tsp liquid smoke
black pepper
Brown roast in olive oil, remove roast, brown onions, add roast and everything else; simmer for 2 ½ to 4 hrs. (You can also do this in the slow cooker)
**My notes…I did this in the crock pot—low for 8 hrs. When I got home, I added a small bag of baby carrots for the last hour or two. Right before we were ready to eat, I melted a pat of butter in a small pan, added a spoonful of flour to make a roux. I whisked in all the liquid from the crock pot and slowly boiled until thickened into a gravy.
Also, this about overflowed my crock pot! You may want to cut back on the size of the roast and amount of carrots added.
“I Say It’s Homemade” Spaghetti Sauce
1½ lbs. lean ground beef
1 large onion, diced
1 whole bulb of garlic, pressed (or only a few cloves, if you prefer)
Olive oil
Small yellow squash, thinly sliced
Small zucchini, thinly sliced
1 jar of spaghetti sauce (I usually use Ragu)
1 can RoTel tomatoes
1 can petite diced tomatoes
1 small can of sliced black olives, drained
¼ c. catsup
½ c. red wine
1 T Italian seasoning (or fresh herbs, if available)
Dash or two of Tabasco
Dash or two of Worscestershire
Bay leaf
Salt and pepper to taste
1. Brown the ground beef, drain.
2. Sauté onion and garlic in a small amount of olive oil; add squash and zucchini and cook for just a few minutes.
3. In a large pot, combine all ingredients.
4. Bring to a boil, then reduce to simmer. Cook for at least 45 minutes, better if simmered for at least 1½ hours.
1 large onion, diced
1 whole bulb of garlic, pressed (or only a few cloves, if you prefer)
Olive oil
Small yellow squash, thinly sliced
Small zucchini, thinly sliced
1 jar of spaghetti sauce (I usually use Ragu)
1 can RoTel tomatoes
1 can petite diced tomatoes
1 small can of sliced black olives, drained
¼ c. catsup
½ c. red wine
1 T Italian seasoning (or fresh herbs, if available)
Dash or two of Tabasco
Dash or two of Worscestershire
Bay leaf
Salt and pepper to taste
1. Brown the ground beef, drain.
2. Sauté onion and garlic in a small amount of olive oil; add squash and zucchini and cook for just a few minutes.
3. In a large pot, combine all ingredients.
4. Bring to a boil, then reduce to simmer. Cook for at least 45 minutes, better if simmered for at least 1½ hours.
Thursday, September 24, 2009
Awesome London Broil
NOTE: This recipe is taken directly from http://llcskitchen.blogspot.com
1 London Broil, approximately 1 to 2 lbs.
1/2 c. soy sauce
3 cloves garlic, minced
2 TBS. vegetable oil
2 TBS. ketchup
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
Poke holes in your LB with either a fork or the tip of a sharp knife. Dump all ingredients except the LB in a large ziplock bag. Close the bag tightly and give it a good shake or 10 to combine all the ingredients. Drop your LB in the bag and smoosh the marinade all over it, then place the bag on a flat dish and refrigerate overnight or at least for 8 hours, turning the bag over once.When ready to prepare, heat your grill and cook the LB for approximately 4 minutes on each side for rare, 5 minutes on each side for medium rare and 6 to 8 minutes on each side for medium well to well. I highly recommend serving this cut of meat on the rare to medium rare side as the more well you cook it the more tough it will be regardless of the marinade or the slicing. Gah. After your LB is grilled to your liking, let it rest off the heat for at least 5 minutes to evenly distribute the yummy juices throughout the piece, ensuring juicy slices from end to end! Cut thinly along the bias of the meat.. meaning cut it width wise and not length wise. Enjoy!
1 London Broil, approximately 1 to 2 lbs.
1/2 c. soy sauce
3 cloves garlic, minced
2 TBS. vegetable oil
2 TBS. ketchup
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
Poke holes in your LB with either a fork or the tip of a sharp knife. Dump all ingredients except the LB in a large ziplock bag. Close the bag tightly and give it a good shake or 10 to combine all the ingredients. Drop your LB in the bag and smoosh the marinade all over it, then place the bag on a flat dish and refrigerate overnight or at least for 8 hours, turning the bag over once.When ready to prepare, heat your grill and cook the LB for approximately 4 minutes on each side for rare, 5 minutes on each side for medium rare and 6 to 8 minutes on each side for medium well to well. I highly recommend serving this cut of meat on the rare to medium rare side as the more well you cook it the more tough it will be regardless of the marinade or the slicing. Gah. After your LB is grilled to your liking, let it rest off the heat for at least 5 minutes to evenly distribute the yummy juices throughout the piece, ensuring juicy slices from end to end! Cut thinly along the bias of the meat.. meaning cut it width wise and not length wise. Enjoy!
Hamburger Pie
**makes 2 pies!
1½ lbs. ground beef
1 small onion, diced (more or less to your taste)
¾ c. milk
¾ c. mayonnaise
3 eggs—beaten
1½ tbsp. cornstarch
2 to 2¼ c. grated cheddar cheese
salt and pepper to taste
2 frozen pie crusts
Pre-heat oven to 350°. Brown ground beef with onions, pour off fat. In a large bowl, mix beef, milk, mayo, eggs, cornstarch, and cheese. Add salt and pepper. Slit bottom of piecrusts, pour meat mixture equally into each. Bake for approximately 1 hour, covering edge of crust after 15 minutes. Uncooked pie can be frozen. To cook frozen pie, either thaw in refrigerator, or preheat oven to 450°. Cover crust edges, bake frozen pie for about 15 minutes before changing temperature to 350°. Continue baking for about 1½ hours.
I use lean ground beef, skim milk, low fat mayo, and the roll-out refrigerated piecrusts.
1½ lbs. ground beef
1 small onion, diced (more or less to your taste)
¾ c. milk
¾ c. mayonnaise
3 eggs—beaten
1½ tbsp. cornstarch
2 to 2¼ c. grated cheddar cheese
salt and pepper to taste
2 frozen pie crusts
Pre-heat oven to 350°. Brown ground beef with onions, pour off fat. In a large bowl, mix beef, milk, mayo, eggs, cornstarch, and cheese. Add salt and pepper. Slit bottom of piecrusts, pour meat mixture equally into each. Bake for approximately 1 hour, covering edge of crust after 15 minutes. Uncooked pie can be frozen. To cook frozen pie, either thaw in refrigerator, or preheat oven to 450°. Cover crust edges, bake frozen pie for about 15 minutes before changing temperature to 350°. Continue baking for about 1½ hours.
I use lean ground beef, skim milk, low fat mayo, and the roll-out refrigerated piecrusts.
Santa Fe Stew
Santa Fe Stew
2 lbs. ground chicken, venison, or beef (or combination)
1 onion, diced
2 packages Ranch Dressing mix
2 packages Taco Seasoning
1 16-oz. can of each of the following (do not drain):
black beans
kidney beans
pinto beans
diced tomatoes with chilies (you can use 2 cans)
1 large can of diced tomatoes
2 cans of white corn
2 cups of water (can be discarded if you’d like less broth)
Brown meat with onions, drain. Stir in the 4 seasoning packets. Add remaining ingredients and simmer for at least 2 hours.
Serve with sour cream, shredded cheese, green onion, and tortilla chips
2 lbs. ground chicken, venison, or beef (or combination)
1 onion, diced
2 packages Ranch Dressing mix
2 packages Taco Seasoning
1 16-oz. can of each of the following (do not drain):
black beans
kidney beans
pinto beans
diced tomatoes with chilies (you can use 2 cans)
1 large can of diced tomatoes
2 cans of white corn
2 cups of water (can be discarded if you’d like less broth)
Brown meat with onions, drain. Stir in the 4 seasoning packets. Add remaining ingredients and simmer for at least 2 hours.
Serve with sour cream, shredded cheese, green onion, and tortilla chips
Sunday, December 9, 2007
3 Months Later...
...I have finally cooked!! And boy did I...
Saturday was Wes's company Christmas party at our house. No biggie...hotdogs, hamburgers, salespeople bringing appetizers. Well, that's too simple for me, of course. So I decide I want to make chili. Not too hard, right? HA! Of course I can't just do the chili seasoning mix + ground beef + tomatoes = chili. Nooo way. So here's what I made. It turned out GREAT...but I think we'll be eating it for the next month and a half. I definitely had to send Wes out to Wally World to buy a TURKEY FRYER to cook it all in because it made so much. Oops.
6 lbs. ground beef (shoulda realized it was going to make a ton at this point...)
8 cans diced tomatoes
6 cans RoTel tomatoes
4 cans tomato paste
2 cans pinto beans
2 cans dark red kidney beans
2 cans light red kidney beans
2 cans cannelini beans
2 cans chili beans
2 canned chipotle peppers in adobo sauce (I stuck them in the food processor with a couple of spoonfuls of the diced tomatoes to chop them up well. Feel free to add more chipotles, this chili wasn't very spicy)
2 large red onions, diced
1 head of garlic, diced
2 green peppers, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1/2 to 1 beer--I used a Fosters because it was in the fridge :)
2 packets of chili seasoning mix
about 2 T. Worcestershire sauce
ground cumin
chili powder
salt
Tabasco
water
I first sauteed the bell peppers, onions, and garlic (in batches) in a little bit of olive oil. I then added that into a pot with 6 cans of diced tomatoes, the RoTel tomatoes, the 2 cans of chili beans, the cans of all the other beans (drained and rinsed well), the beer, the chipotle peppers and some seasonings (salt, cumin, chili powder, Tabasco, Worcestershire). I let this mixture simmer for a bit. At this point, it was near midnight, so I went to bed :). Assuming you're doing this all in one fell swoop, just let the veggie mixture simmer while you brown the beef in batches. Drain well each time. Also, I added a bit of the last 2 cans of diced tomatoes and the seasoning mixtures each time (once the beef was cooked) and let it simmer for just a few minutes before adding it to the veggie mixture. I also was mixing the tomato paste and water and adding it to the pot to get the amount of liquid in the pot that looked good. Writing this all down, it doesn't seem nearly as complicated--and time consuming--as it was. Anyway, I let it all simmer (in the turkey fryer pot on the side burner of the grill) for about 3 to 4 hours. I continued tasting it and adding whatever it seemed like it needed during that time. I served it with fritos, grated cheese, and sour cream. YUM! In fact, I'm going to go eat a bowl right now :)
Saturday was Wes's company Christmas party at our house. No biggie...hotdogs, hamburgers, salespeople bringing appetizers. Well, that's too simple for me, of course. So I decide I want to make chili. Not too hard, right? HA! Of course I can't just do the chili seasoning mix + ground beef + tomatoes = chili. Nooo way. So here's what I made. It turned out GREAT...but I think we'll be eating it for the next month and a half. I definitely had to send Wes out to Wally World to buy a TURKEY FRYER to cook it all in because it made so much. Oops.
6 lbs. ground beef (shoulda realized it was going to make a ton at this point...)
8 cans diced tomatoes
6 cans RoTel tomatoes
4 cans tomato paste
2 cans pinto beans
2 cans dark red kidney beans
2 cans light red kidney beans
2 cans cannelini beans
2 cans chili beans
2 canned chipotle peppers in adobo sauce (I stuck them in the food processor with a couple of spoonfuls of the diced tomatoes to chop them up well. Feel free to add more chipotles, this chili wasn't very spicy)
2 large red onions, diced
1 head of garlic, diced
2 green peppers, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1/2 to 1 beer--I used a Fosters because it was in the fridge :)
2 packets of chili seasoning mix
about 2 T. Worcestershire sauce
ground cumin
chili powder
salt
Tabasco
water
I first sauteed the bell peppers, onions, and garlic (in batches) in a little bit of olive oil. I then added that into a pot with 6 cans of diced tomatoes, the RoTel tomatoes, the 2 cans of chili beans, the cans of all the other beans (drained and rinsed well), the beer, the chipotle peppers and some seasonings (salt, cumin, chili powder, Tabasco, Worcestershire). I let this mixture simmer for a bit. At this point, it was near midnight, so I went to bed :). Assuming you're doing this all in one fell swoop, just let the veggie mixture simmer while you brown the beef in batches. Drain well each time. Also, I added a bit of the last 2 cans of diced tomatoes and the seasoning mixtures each time (once the beef was cooked) and let it simmer for just a few minutes before adding it to the veggie mixture. I also was mixing the tomato paste and water and adding it to the pot to get the amount of liquid in the pot that looked good. Writing this all down, it doesn't seem nearly as complicated--and time consuming--as it was. Anyway, I let it all simmer (in the turkey fryer pot on the side burner of the grill) for about 3 to 4 hours. I continued tasting it and adding whatever it seemed like it needed during that time. I served it with fritos, grated cheese, and sour cream. YUM! In fact, I'm going to go eat a bowl right now :)
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