Ingredients:
1 lb 80/20 ground beef
1 lb ground Italian sausage
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp Italian seasoning
2 T olive oil
1/4 lb pepperoni matchsticks
1/2 yellow onion, cut into one inch strips
2 cloves garlic, minced
1/4 cup cherry tomatoes, halved
pickled jalapenos (optional)
6 - burger buns, lightly toasted until warm
6 - slices cheddar/mozzarella cheese (Sargento)
6 - slices provolone cheese
Ketchup or marinara for buns
In a medium bowl, use your hands to combine the beef, sausage, salt, pepper, and Italian seasoning. Divide into 6 equal size portions and form into patties.
In a cast iron skillet over medium high heat, add the olive oil. When it's shimmering, add the pepperoni matchsticks. Cook until just crisp, about 5 minutes. Transfer to a paper towel lined plate.
In the same skillet, add the onion and cook for 5 minutes, then add the garlic and cook another minute. Transfer mixture to same plate as pepperoni.
In the same skillet, add the burger patties and cook for 5 minutes on the first side. Flip over and cook another 3-5 minutes. Top each burger with and a slice of both cheeses. Add a few ice cubes to the pan and cover with a lid for 3 minutes. This will allow the cheese to melt.
Note: You can obviously use an outdoor grill, indoor grill pan, or flat top to cook the burgers.
Toast the buns, spread some marinara or ketchup on each side, then place a burger on each. Top with onions, pepperoni, cherry tomatoes, and jalapenos. Enjoy!
Serve with Oven Baked Fries (recipe tomorrow) and Buttermilk Garlic Dressing.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Crock Pot Beef Burgundy
Ingredients:
2 lbs beef stew meat, cut into bite size pieces
1 quart fresh mushrooms, cut into quarters
1 yellow onion, sliced
1 T butter
3 T Worcestershire
1 can cream of mushroom soup
1/2 package Lipton Onion Soup Mix
1/2 tsp black pepper
1 cup red wine, or beef broth
fresh pasta, cooked per package instructions (I used fettuccine)
Thickener:
2-3 T corn starch
1/4 cup cold water
In a crock pot, add the stew meat, mushrooms, sliced onions, butter, and Worcestershire. Spread the cream of mushroom over top. Sprinkle 1/2 package onion soup mix and pepper over soup. Pour over red win (or beef broth). Do not stir. Cover and turn the crock pot on high. Cook for 5-6 hours on high until the stew meat is tender.
Note: You can also cook in a dutch oven at 350 degrees for 2 hours.
When ready to serve, make the thickener by stirring together the corn starch and cold water in a glass. Add to the beef burgundy, stir well, and let simmer until thickened. Serve over pasta. Enjoy!
2 lbs beef stew meat, cut into bite size pieces
1 quart fresh mushrooms, cut into quarters
1 yellow onion, sliced
1 T butter
3 T Worcestershire
1 can cream of mushroom soup
1/2 package Lipton Onion Soup Mix
1/2 tsp black pepper
1 cup red wine, or beef broth
fresh pasta, cooked per package instructions (I used fettuccine)
Thickener:
2-3 T corn starch
1/4 cup cold water
In a crock pot, add the stew meat, mushrooms, sliced onions, butter, and Worcestershire. Spread the cream of mushroom over top. Sprinkle 1/2 package onion soup mix and pepper over soup. Pour over red win (or beef broth). Do not stir. Cover and turn the crock pot on high. Cook for 5-6 hours on high until the stew meat is tender.
Note: You can also cook in a dutch oven at 350 degrees for 2 hours.
When ready to serve, make the thickener by stirring together the corn starch and cold water in a glass. Add to the beef burgundy, stir well, and let simmer until thickened. Serve over pasta. Enjoy!
Texas Oven Roasted Beef Brisket
Ingredients:
4 pound beef brisket, trimmed
2 cans low sodium beef broth
1 T mesquite liquid smoke
2 bay leaves
1 yellow onion, sliced
Dry Rub:
2 T chili powder
1 T kosher salt
1 T garlic powder
1 T onion powder
1 T black pepper (or less if you don't want spicy)
2 T brown sugar
2 tsp dry mustard
1 bay leaf, crushed
Preheat the oven to 325 degrees. Rinse the beef brisket well and place in a large roasting pan.
In a bowl, combine all dry rub ingredients and stir well to combine. Sprinkle generously on both sides of brisket and rub and press into brisket. I usually have extra dry rub leftover and save it in a resealable bag for next time. Roast uncovered for 45 minutes.
Remove the brisket from the oven, and decrease the heat to 300 degrees. Add the beef broth, liquid smoke, bay leaves, and onion to the roasting pan. Cover tightly with foil and return to oven for 3 hours. Check the liquid, and add more beef broth or water if needed, and return to oven until fork tender, about 1 more hour.
Let the brisket rest on a cutting board. You can either slice across the grain into long strips, or shred with the grain. My family prefers brisket shredded. Place on a serving platter and pour over some of the pan drippings. Enjoy!
4 pound beef brisket, trimmed
2 cans low sodium beef broth
1 T mesquite liquid smoke
2 bay leaves
1 yellow onion, sliced
Dry Rub:
2 T chili powder
1 T kosher salt
1 T garlic powder
1 T onion powder
1 T black pepper (or less if you don't want spicy)
2 T brown sugar
2 tsp dry mustard
1 bay leaf, crushed
Preheat the oven to 325 degrees. Rinse the beef brisket well and place in a large roasting pan.
In a bowl, combine all dry rub ingredients and stir well to combine. Sprinkle generously on both sides of brisket and rub and press into brisket. I usually have extra dry rub leftover and save it in a resealable bag for next time. Roast uncovered for 45 minutes.
Remove the brisket from the oven, and decrease the heat to 300 degrees. Add the beef broth, liquid smoke, bay leaves, and onion to the roasting pan. Cover tightly with foil and return to oven for 3 hours. Check the liquid, and add more beef broth or water if needed, and return to oven until fork tender, about 1 more hour.
Let the brisket rest on a cutting board. You can either slice across the grain into long strips, or shred with the grain. My family prefers brisket shredded. Place on a serving platter and pour over some of the pan drippings. Enjoy!
Olive Oil~Herb Marinated Rib Eye Steaks
Ingredients:
Boneless Rib Eye steaks
Extra virgin olive oil
fresh rosemary, chopped
fresh oregano, chopped
fresh thyme, chopped
kosher salt
black pepper
garlic, minced
Place steaks in a deep casserole dish. Drizzle generously with olive oil. Add chopped herbs, spices, and garlic. Turn steaks over and get marinade all over. Cover with plastic wrap and refrigerate for 2 hours. Turn steaks over and let marinade in the refrigerator for another 2 hours.
Remove steaks from fridge and let them come to room temperature. Preheat oven to 450 degrees. On the stove top, heat up a large cast iron skillet over high heat. Add some olive oil, then add steaks to the pan. Let sear for 5 minutes on the first side. Turn over and let sear 3 minutes. Turn off heat and place skillet in the oven.
Cook until done to your liking. I cooked ours in the oven for about 5 more minutes for medium-rare. Remove steaks from skillet to a cutting board and let rest for at least 5 minutes to let the juices redistribute. Slice and serve. Enjoy!
Boneless Rib Eye steaks
Extra virgin olive oil
fresh rosemary, chopped
fresh oregano, chopped
fresh thyme, chopped
kosher salt
black pepper
garlic, minced
Place steaks in a deep casserole dish. Drizzle generously with olive oil. Add chopped herbs, spices, and garlic. Turn steaks over and get marinade all over. Cover with plastic wrap and refrigerate for 2 hours. Turn steaks over and let marinade in the refrigerator for another 2 hours.
Remove steaks from fridge and let them come to room temperature. Preheat oven to 450 degrees. On the stove top, heat up a large cast iron skillet over high heat. Add some olive oil, then add steaks to the pan. Let sear for 5 minutes on the first side. Turn over and let sear 3 minutes. Turn off heat and place skillet in the oven.
Cook until done to your liking. I cooked ours in the oven for about 5 more minutes for medium-rare. Remove steaks from skillet to a cutting board and let rest for at least 5 minutes to let the juices redistribute. Slice and serve. Enjoy!
Garlic Studded Italian Pot Roast~2 Meals
Ingredients:
Chuck Roast
2 garlic cloves, sliced thin
2 garlic cloves, minced
kosher salt
black pepper
1 T Italian seasoning
1/2 tsp dried thyme
1 white onion, cut into chunks
2 potatoes, cut into chunks
1 carrot, cut into chunks
1 can reduced sodium beef broth
Cut several deep slits in the top of roast, and insert sliced garlic. Season both sides liberally with kosher salt and black pepper.
Place the cut up vegetables in the bottom of the slow cooker. Sprinkle the Italian seasoning, dried thyme, and minced garlic over top, then pour in the beef broth. Place the roast on top of the vegetables. Cover and let cook on high for 6 hours, or until fork tender and easily shreds. You can also cook it on low for 8-10 hours.
When the roast in ready, remove to a plate and cover with foil to keep warm. Strain the cooking liquid (gravy) into a small sauce pan, and either serve the flavorful veggies or discard. Make a slurry to thicken the gravy by stirring together about 3 T corn starch + 3 T cold water in a small glass, then pour into the gravy. Cook over medium low heat until thickened. Taste and adjust seasonings.
My Italian pot roast sliders the next day were oh so good! That's why they are pictured 1st above. I slathered the King's Hawaiian sweet dinner rolls with mayonnaise, topped with warm pot roast and gravy, then sprinkled on some shredded monterey jack cheese. I could seriously eat these every day! Enjoy!
Chuck Roast
2 garlic cloves, sliced thin
2 garlic cloves, minced
kosher salt
black pepper
1 T Italian seasoning
1/2 tsp dried thyme
1 white onion, cut into chunks
2 potatoes, cut into chunks
1 carrot, cut into chunks
1 can reduced sodium beef broth
Cut several deep slits in the top of roast, and insert sliced garlic. Season both sides liberally with kosher salt and black pepper.
Place the cut up vegetables in the bottom of the slow cooker. Sprinkle the Italian seasoning, dried thyme, and minced garlic over top, then pour in the beef broth. Place the roast on top of the vegetables. Cover and let cook on high for 6 hours, or until fork tender and easily shreds. You can also cook it on low for 8-10 hours.
When the roast in ready, remove to a plate and cover with foil to keep warm. Strain the cooking liquid (gravy) into a small sauce pan, and either serve the flavorful veggies or discard. Make a slurry to thicken the gravy by stirring together about 3 T corn starch + 3 T cold water in a small glass, then pour into the gravy. Cook over medium low heat until thickened. Taste and adjust seasonings.
My Italian pot roast sliders the next day were oh so good! That's why they are pictured 1st above. I slathered the King's Hawaiian sweet dinner rolls with mayonnaise, topped with warm pot roast and gravy, then sprinkled on some shredded monterey jack cheese. I could seriously eat these every day! Enjoy!
Quick and Easy Beef Stroganoff
Ingredients:
2 pounds Beef Eye Roast
kosher salt
black pepper
3 cloves garlic, minced
2 green onions, green and white, sliced
1/2 cup red wine
1 T unsalted butter
2 T olive oil, divided
8 oz. button mushrooms, sliced
1 white onion, sliced into half moons
4 T flour
2 cans beef consomme
1 T Dijon mustard
3 T worchestershire sauce
1/4 tsp garlic powder
1/4 tsp dried thyme
1/2 cup regular sour cream
sliced green onions, to garnish
1 lb egg noodles, cooked per package directions
Remove most of the fat from roast and cut into strips 1/4 inch thick by 2 inches long. Season beef with kosher salt and black pepper, and place into gallon size zip lock bag. Pour in the red wine, garlic, and green onions. Seal shut and place in the refrigerator to marinade for 30 minutes.
Remove the beef from the refrigerator. Use a large slotted spoon to remove beef from marinade, and set on a paper towel lined plate and pat dry. Reserve the marinade for the sauce later. In a large deep skillet over medium high heat, melt the 1 T butter and 1 T olive oil. Add the beef and cook for 2 minutes per side. Remove from the pan and set aside.
Add the mushrooms and white onions to the pan, and saute for 5 minutes. Add the other 1 T olive oil and whisk in the flour, cooking for 1 minute. Slowly whisk in the beef consomme and reserved red wine marinade. Stir in the Dijon, Worchestershire, garlic powder, and thyme. Add the beef back to the pan. Cover and bring to a boil. Lower heat and and simmer until beef is tender, about 30-45 minutes. When ready to serve, turn off the heat and stir in the sour cream. Taste and adjust seasonings. Stir in egg noodles. Serve up and garnish with sliced green onions and a dollop of sour cream. Enjoy!
2 pounds Beef Eye Roast
kosher salt
black pepper
3 cloves garlic, minced
2 green onions, green and white, sliced
1/2 cup red wine
1 T unsalted butter
2 T olive oil, divided
8 oz. button mushrooms, sliced
1 white onion, sliced into half moons
4 T flour
2 cans beef consomme
1 T Dijon mustard
3 T worchestershire sauce
1/4 tsp garlic powder
1/4 tsp dried thyme
1/2 cup regular sour cream
sliced green onions, to garnish
1 lb egg noodles, cooked per package directions
Remove most of the fat from roast and cut into strips 1/4 inch thick by 2 inches long. Season beef with kosher salt and black pepper, and place into gallon size zip lock bag. Pour in the red wine, garlic, and green onions. Seal shut and place in the refrigerator to marinade for 30 minutes.
Remove the beef from the refrigerator. Use a large slotted spoon to remove beef from marinade, and set on a paper towel lined plate and pat dry. Reserve the marinade for the sauce later. In a large deep skillet over medium high heat, melt the 1 T butter and 1 T olive oil. Add the beef and cook for 2 minutes per side. Remove from the pan and set aside.
Add the mushrooms and white onions to the pan, and saute for 5 minutes. Add the other 1 T olive oil and whisk in the flour, cooking for 1 minute. Slowly whisk in the beef consomme and reserved red wine marinade. Stir in the Dijon, Worchestershire, garlic powder, and thyme. Add the beef back to the pan. Cover and bring to a boil. Lower heat and and simmer until beef is tender, about 30-45 minutes. When ready to serve, turn off the heat and stir in the sour cream. Taste and adjust seasonings. Stir in egg noodles. Serve up and garnish with sliced green onions and a dollop of sour cream. Enjoy!
Honey BBQ Cheesy Sloppy Joes
Ingredients:
1 lb lean ground beef (93/7)
1/2 yellow onion, diced
1 can petite diced tomatoes, drained
3/4 cup ketchup
1/2 cup Honey BBQ sauce
3 T Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
dash of cayenne pepper
shredded cheddar jack
Club rolls/hamburger buns, or bread of choice
In a large skillet over medium high heat, brown ground beef until cooked through and no longer pink. Add the onions and cook for 5 minutes. Drain off the grease. Add the tomatoes, ketchup, BBQ sauce, Worcestershire, and spices. Stir well and cover. Lower heat and simmer for 20 minutes, stirring occasionally.
I have a little trick I use when eating sloppy joes on rolls or buns. I hollow out the center of both the top and bottom insides before adding the sloppy joe filling. This way, it stays in the roll instead of falling out onto your plate, the floor, your shirt, your jeans, your shoes...you get the point!
Serve up on some warm toasted buns and top with shredded cheese. I made some Oven Baked Onion Rings on the side. I'm still full and only ate half...Enjoy!
1 lb lean ground beef (93/7)
1/2 yellow onion, diced
1 can petite diced tomatoes, drained
3/4 cup ketchup
1/2 cup Honey BBQ sauce
3 T Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
dash of cayenne pepper
shredded cheddar jack
Club rolls/hamburger buns, or bread of choice
In a large skillet over medium high heat, brown ground beef until cooked through and no longer pink. Add the onions and cook for 5 minutes. Drain off the grease. Add the tomatoes, ketchup, BBQ sauce, Worcestershire, and spices. Stir well and cover. Lower heat and simmer for 20 minutes, stirring occasionally.
I have a little trick I use when eating sloppy joes on rolls or buns. I hollow out the center of both the top and bottom insides before adding the sloppy joe filling. This way, it stays in the roll instead of falling out onto your plate, the floor, your shirt, your jeans, your shoes...you get the point!
Serve up on some warm toasted buns and top with shredded cheese. I made some Oven Baked Onion Rings on the side. I'm still full and only ate half...Enjoy!
French Dip Egg Rolls with Au Jus
Ingredients:
1 package egg roll wrappers, found in refrigerated produce section
1/2 small block muenster cheese, cut into small cubes
1/2 small block pepper jack cheese, cut into small cubes
1 T unsalted butter
1 tsp olive oil
1 white onion, sliced
2 cloves garlic, minced
1/2 lb lean deli roast beef, chopped
2 T Worcestershire
dash of Tabasco sauce
black pepper
egg and 1 T water, for egg wash
Au Jus:
1 can beef consomme
2 T Worcestershire
black pepper
garlic powder
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a skillet over medium heat, melt butter and olive oil. Add onions and cook until tender, about 5 minutes. Add the garlic and cook another minute. Add the roast beef, Worcestershire, Tabasco, and black pepper. Simmer for 5 minutes.
Meanwhile, prepare the au jus. In a small sauce pan over medium heat, add the beef consomme, Worcestershire, black pepper, and garlic powder. When the onion/roast beef mixture is done, strain it over the au jus pan (you want all those flavorful juices in your dipping sauce), then set the roast beef aside to cool. Simmer the au jus for about 10 minutes. Transfer to a serving bowl and garnish with sliced green onions, if desired.
In a mixing bowl, stir together the cheeses and cooled roast beef mixture. Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and black pepper.
Bake for 12 minutes, or until lightly golden brown and crispy. Serve with warm Au Jus and Buttermilk/Ranch Wing dipping sauce. You might also like these Philly Cheese Steak Egg Rolls I recently posted. Enjoy!
1 package egg roll wrappers, found in refrigerated produce section
1/2 small block muenster cheese, cut into small cubes
1/2 small block pepper jack cheese, cut into small cubes
1 T unsalted butter
1 tsp olive oil
1 white onion, sliced
2 cloves garlic, minced
1/2 lb lean deli roast beef, chopped
2 T Worcestershire
dash of Tabasco sauce
black pepper
egg and 1 T water, for egg wash
Au Jus:
1 can beef consomme
2 T Worcestershire
black pepper
garlic powder
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a skillet over medium heat, melt butter and olive oil. Add onions and cook until tender, about 5 minutes. Add the garlic and cook another minute. Add the roast beef, Worcestershire, Tabasco, and black pepper. Simmer for 5 minutes.
Meanwhile, prepare the au jus. In a small sauce pan over medium heat, add the beef consomme, Worcestershire, black pepper, and garlic powder. When the onion/roast beef mixture is done, strain it over the au jus pan (you want all those flavorful juices in your dipping sauce), then set the roast beef aside to cool. Simmer the au jus for about 10 minutes. Transfer to a serving bowl and garnish with sliced green onions, if desired.
In a mixing bowl, stir together the cheeses and cooled roast beef mixture. Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and black pepper.
Bake for 12 minutes, or until lightly golden brown and crispy. Serve with warm Au Jus and Buttermilk/Ranch Wing dipping sauce. You might also like these Philly Cheese Steak Egg Rolls I recently posted. Enjoy!
Bean and Taco Meat Loaded Tostadas
Ingredients:
1 lb lean ground beef (93/7)
1/2 yellow onion, chopped
2 cloves garlic, minced
1 cup cold water
1 T corn starch
Taco Seasoning:
1 T chili powder
2 tsp smoked paprika
2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
pinch red pepper flakes
Corn tortillas
Cooking spray
1 can fat free refried beans
Toppings of choice:
Shredded lettuce
Shredded cheese
Tomatoes
Sour cream
Hot sauce/picante sauce
Guacamole/diced avocados
Pickled jalapenos
Preheat oven to 400 degrees. Place corn tortillas on a non-stick baking sheet and spray with cooking spray. Sprinkle with kosher salt. Bake for 8 minutes, or until lightly golden brown and crispy.
In a large skillet over medium high heat, brown ground beef until cooked through. Add the onions and cook until tender. Add the garlic and cook another minute. Add the taco seasoning ingredients, and cook for another minute while stirring..
In a glass measuring cup, stir together 1 cup cold water with 1 T corn starch. Add to the skillet and stir well. Reduce heat to medium low, cover, and simmer for 10 minutes. Sauce will be nice and thick.
Meanwhile, heat the refried beans and prepare toppings.
Assemble your tostadas, layering refried beans, taco meat, then your favorite toppings. Enjoy!
1 lb lean ground beef (93/7)
1/2 yellow onion, chopped
2 cloves garlic, minced
1 cup cold water
1 T corn starch
Taco Seasoning:
1 T chili powder
2 tsp smoked paprika
2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
pinch red pepper flakes
Corn tortillas
Cooking spray
1 can fat free refried beans
Toppings of choice:
Shredded lettuce
Shredded cheese
Tomatoes
Sour cream
Hot sauce/picante sauce
Guacamole/diced avocados
Pickled jalapenos
Preheat oven to 400 degrees. Place corn tortillas on a non-stick baking sheet and spray with cooking spray. Sprinkle with kosher salt. Bake for 8 minutes, or until lightly golden brown and crispy.
In a large skillet over medium high heat, brown ground beef until cooked through. Add the onions and cook until tender. Add the garlic and cook another minute. Add the taco seasoning ingredients, and cook for another minute while stirring..
In a glass measuring cup, stir together 1 cup cold water with 1 T corn starch. Add to the skillet and stir well. Reduce heat to medium low, cover, and simmer for 10 minutes. Sauce will be nice and thick.
Meanwhile, heat the refried beans and prepare toppings.
Assemble your tostadas, layering refried beans, taco meat, then your favorite toppings. Enjoy!
Deconstructed Individual Surprise Beef Wellingtons
Beef Wellington Ingredients:
1 1/2 lb beef tenderloin, cut into 4 individual steaks (about 3/4 inches thick)
kosher salt
black pepper
1 T canola oil
1 T olive oil
1 sheet puff pastry, thawed
4 oz. cream cheese, very cold
3 cloves roasted garlic, or 1/2 tsp garlic powder
1 stem fresh thyme leaves
Preheat oven to 400 degrees. Dry the steaks thoroughly with a paper towel, and season with kosher salt and pepper.
In a large cast iron skillet on high, heat the canola and olive oil until smoking. Add the seasoned steaks and sear them on the first side for 3 minutes. Turn them over and sear the other side for 2 minutes. Use tongs to help you sear the sides of all steaks. This will help seal in the juices while they are baking inside the puff pastry. Remove to a plate and let rest in the refrigerator for 10 minutes.
In a small bowl, mix together the cream cheese, garlic, and fresh thyme. Refrigerate until you are ready to assemble.
Unroll the thawed puff pastry onto a lightly floured surface. Roll about 1/2 inch on all sides. Cut into 4 equal squares. Place a steak into the middle of each puff pastry square. Top with 1 oz. of the cream cheese mixture. Brush the edges of pastry with egg wash. Turn the steaks over so they are now cream cheese side down. Fold the puff pastry sides up over the steak, and press to seal. Turn them back over and brush surface with egg wash. Score lines in the top using a sharp knife.
Place the wrapped steaks on a baking rack over a jelly roll pan. This will catch the steak juices, if any come out, and will help the bottom of the pastry cook. Bake for about 20 minutes, or until lightly browned. This should bring them to about medium-rare doneness. Remove from the oven and let them rest on the hot pan for about 5 minutes. They will continue to cook to a true medium. At least this was my experience. You can always use a meat thermometer to test doneness.
Baby Portobello Mushroom Sauce:
2 T unsalted butter, divided
1 T olive oil
8 oz. baby portobello mushrooms, sliced
3 shallotts, sliced thin
1/2 cup red wine
1 can beef consomme
2 T balsamic vinegar
fresh rosemary sprig (optional-adds tons of flavor)
black pepper
In a large skillet over medium heat, melt 1 T butter and olive oil. Add the portobello mushrooms and saute until tender, about 5 minutes. Add the shallotts and cook for 2 minutes. Stir in the red wine and let simmer until most of it is absorbed or evaporated, about 3 minutes. Stir in the beef consomme and balsamic vinegar. Throw in the whole rosemary sprig (will remove later).
Turn heat to low and let simmer until sauce is reduced by half, pictured below. If the sauce reduces too much and tastes too salty, add some water. Remove the rosemary sprig. Stir in the other 1 T butter. Taste and season with black pepper.
After the steaks have rested, plate up and top with mushrooms and drizzle with sauce. Enjoy!
1 1/2 lb beef tenderloin, cut into 4 individual steaks (about 3/4 inches thick)
kosher salt
black pepper
1 T canola oil
1 T olive oil
1 sheet puff pastry, thawed
4 oz. cream cheese, very cold
3 cloves roasted garlic, or 1/2 tsp garlic powder
1 stem fresh thyme leaves
Preheat oven to 400 degrees. Dry the steaks thoroughly with a paper towel, and season with kosher salt and pepper.
In a large cast iron skillet on high, heat the canola and olive oil until smoking. Add the seasoned steaks and sear them on the first side for 3 minutes. Turn them over and sear the other side for 2 minutes. Use tongs to help you sear the sides of all steaks. This will help seal in the juices while they are baking inside the puff pastry. Remove to a plate and let rest in the refrigerator for 10 minutes.
In a small bowl, mix together the cream cheese, garlic, and fresh thyme. Refrigerate until you are ready to assemble.
Unroll the thawed puff pastry onto a lightly floured surface. Roll about 1/2 inch on all sides. Cut into 4 equal squares. Place a steak into the middle of each puff pastry square. Top with 1 oz. of the cream cheese mixture. Brush the edges of pastry with egg wash. Turn the steaks over so they are now cream cheese side down. Fold the puff pastry sides up over the steak, and press to seal. Turn them back over and brush surface with egg wash. Score lines in the top using a sharp knife.
Place the wrapped steaks on a baking rack over a jelly roll pan. This will catch the steak juices, if any come out, and will help the bottom of the pastry cook. Bake for about 20 minutes, or until lightly browned. This should bring them to about medium-rare doneness. Remove from the oven and let them rest on the hot pan for about 5 minutes. They will continue to cook to a true medium. At least this was my experience. You can always use a meat thermometer to test doneness.
Baby Portobello Mushroom Sauce:
2 T unsalted butter, divided
1 T olive oil
8 oz. baby portobello mushrooms, sliced
3 shallotts, sliced thin
1/2 cup red wine
1 can beef consomme
2 T balsamic vinegar
fresh rosemary sprig (optional-adds tons of flavor)
black pepper
In a large skillet over medium heat, melt 1 T butter and olive oil. Add the portobello mushrooms and saute until tender, about 5 minutes. Add the shallotts and cook for 2 minutes. Stir in the red wine and let simmer until most of it is absorbed or evaporated, about 3 minutes. Stir in the beef consomme and balsamic vinegar. Throw in the whole rosemary sprig (will remove later).
Turn heat to low and let simmer until sauce is reduced by half, pictured below. If the sauce reduces too much and tastes too salty, add some water. Remove the rosemary sprig. Stir in the other 1 T butter. Taste and season with black pepper.
After the steaks have rested, plate up and top with mushrooms and drizzle with sauce. Enjoy!
Philly Cheesesteak Egg Rolls
Ingredients:
1 package egg roll wrappers (refrigerated section in produce area)
1 T butter
1 large white onion, cut into thin strips
4 oz. mushrooms, sliced
kosher salt
black pepper
2 cloves garlic, minced
6 thick slices deli roast beef, cut into strips
6 slices provolone, diced
egg and water (for egg wash)
garlic powder
Mayonnaise Dipping Sauce:
1/4 cup mayonnaise
hot pepper sauce, to taste
1 T milk
pinch paprika
kosher salt
black pepper
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a large skillet, melt the butter and add the onions and mushrooms, salt, and pepper. Cook until mushrooms and tender and onions are slightly browned. Add the garlic and cook another minute. Add the roast beef and cook for 3 minutes. Turn off the heat and allow to cool. After it has cooled to room temperature, add in the provolone cheese and stir.
Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder.
Bake for 15-18 minutes, or until lightly golden brown. Place on a paper towel to drain excess grease.
In a small bowl, whisk together all mayonnaise dipping sauce ingredients. Serve with warm Philly Cheesesteak Egg Rolls. Enjoy!
1 package egg roll wrappers (refrigerated section in produce area)
1 T butter
1 large white onion, cut into thin strips
4 oz. mushrooms, sliced
kosher salt
black pepper
2 cloves garlic, minced
6 thick slices deli roast beef, cut into strips
6 slices provolone, diced
egg and water (for egg wash)
garlic powder
Mayonnaise Dipping Sauce:
1/4 cup mayonnaise
hot pepper sauce, to taste
1 T milk
pinch paprika
kosher salt
black pepper
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a large skillet, melt the butter and add the onions and mushrooms, salt, and pepper. Cook until mushrooms and tender and onions are slightly browned. Add the garlic and cook another minute. Add the roast beef and cook for 3 minutes. Turn off the heat and allow to cool. After it has cooled to room temperature, add in the provolone cheese and stir.
Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder.
Bake for 15-18 minutes, or until lightly golden brown. Place on a paper towel to drain excess grease.
In a small bowl, whisk together all mayonnaise dipping sauce ingredients. Serve with warm Philly Cheesesteak Egg Rolls. Enjoy!
Spaghetti and Mozzarella Stuffed Meatballs
Meat Sauce Ingredients:
2 Italian sausage links, casings removed
1/2 lb lean ground beef
1 yellow onion, diced
2 cloves garlic, minced
1 T Italian seasoning
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
3 - 15 oz cans tomato sauce
1 - 15 oz can diced tomatoes with juice
In a large stock pot, brown the sausage and ground beef. Add the onions and cook until translucent. Add the garlic and cook another minute. Add the seasonings, tomato sauce, and diced tomatoes. Stir well and bring to a boil. Lower the heat and simmer for 30 minutes until the sauce has slightly thickened.
While the sauce is simmering, you can make the meatballs.
Meatball Ingredients:
3 Italian sausage links, casings removed
1/2 lb lean ground beef
1/4 cup yellow onion, finely diced
2 cloves garlic, minced
2 tsp Italian seasoning
Kosher salt
black pepper
2 eggs, beaten
1/4 cup milk
1 cup Italian seasoned bread crumbs
grated parmesan
fresh small mozzarella balls (found in specialty cheese section by deli)
In a large bowl, put all the meatball ingredients except the mozzarella balls. Use your hands to mix together. Take a handful of the meat and put a mozzarella ball in the middle. Form the meat around the mozzarella ball and place them on a baking sheet.
In a large skillet on medium high heat, add some olive oil. Brown the meatballs on all sides in batches. When the meat sauce is ready, add the browned meatballs. Make sure the meatballs are pushed down into the sauce, cover, and let cook on low heat for about 15 minutes, or until completely cooked through.
Toss cooked pasta with meat sauce and serve sprinkled with grated parmesan. Enjoy!
2 Italian sausage links, casings removed
1/2 lb lean ground beef
1 yellow onion, diced
2 cloves garlic, minced
1 T Italian seasoning
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
3 - 15 oz cans tomato sauce
1 - 15 oz can diced tomatoes with juice
In a large stock pot, brown the sausage and ground beef. Add the onions and cook until translucent. Add the garlic and cook another minute. Add the seasonings, tomato sauce, and diced tomatoes. Stir well and bring to a boil. Lower the heat and simmer for 30 minutes until the sauce has slightly thickened.
While the sauce is simmering, you can make the meatballs.
Meatball Ingredients:
3 Italian sausage links, casings removed
1/2 lb lean ground beef
1/4 cup yellow onion, finely diced
2 cloves garlic, minced
2 tsp Italian seasoning
Kosher salt
black pepper
2 eggs, beaten
1/4 cup milk
1 cup Italian seasoned bread crumbs
grated parmesan
fresh small mozzarella balls (found in specialty cheese section by deli)
In a large bowl, put all the meatball ingredients except the mozzarella balls. Use your hands to mix together. Take a handful of the meat and put a mozzarella ball in the middle. Form the meat around the mozzarella ball and place them on a baking sheet.
In a large skillet on medium high heat, add some olive oil. Brown the meatballs on all sides in batches. When the meat sauce is ready, add the browned meatballs. Make sure the meatballs are pushed down into the sauce, cover, and let cook on low heat for about 15 minutes, or until completely cooked through.
Toss cooked pasta with meat sauce and serve sprinkled with grated parmesan. Enjoy!
Roast French Dip Sandwiches
Ingredients:
1 Chuck Roast
1 white onion, chopped into large chunks
4 cloves garlic, smashed
handful of whole white button mushrooms
1 T dried rosemary
2 tsp dried thyme
kosher salt
black pepper
2 cans beef broth
1 cube beef bouillon
2 T worchestershire
Hoagie buns
Toss half of the the onions and all of the garlic in the crock pot. Add the chuck roast, the remaining onions, and then the mushrooms. Add all the spices, beef broth, beef bouillon, and worchestershire. Cover and let simmer on high for 6 hours. You could also cook it on low for 10 hours.
When it easily pulls apart, remove the roast to a cutting board and shred.
This is the way we eat our French Dip sandwiches...Split and butter the hoagie buns and lightly toast in the oven. Slather on some mayonnaise, add lots of shredded roast and top with provolone cheese slices. Return the loaded up bottom half to the oven to melt the cheese. Ladle the au jus into little bowls for dipping and dunking. Enjoy!
1 Chuck Roast
1 white onion, chopped into large chunks
4 cloves garlic, smashed
handful of whole white button mushrooms
1 T dried rosemary
2 tsp dried thyme
kosher salt
black pepper
2 cans beef broth
1 cube beef bouillon
2 T worchestershire
Hoagie buns
Toss half of the the onions and all of the garlic in the crock pot. Add the chuck roast, the remaining onions, and then the mushrooms. Add all the spices, beef broth, beef bouillon, and worchestershire. Cover and let simmer on high for 6 hours. You could also cook it on low for 10 hours.
When it easily pulls apart, remove the roast to a cutting board and shred.
This is the way we eat our French Dip sandwiches...Split and butter the hoagie buns and lightly toast in the oven. Slather on some mayonnaise, add lots of shredded roast and top with provolone cheese slices. Return the loaded up bottom half to the oven to melt the cheese. Ladle the au jus into little bowls for dipping and dunking. Enjoy!
Carne Asada Tacos
Ingredients:
2 lbs flank steak
½ onion – chopped
½ bunch cilantro – chopped
4 cloves garlic – crushed and minced
1 lime zested and juiced
¼ cup vinegar
½ cup reduced sodium soy sauce
½ cup olive oil
1 T liquid smoke
1 tsp salt
2 tsp black pepper
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder1 tsp paprika
1 tsp cumin
½ tsp cayenne pepper
Rinse flank steak and set aside in glass casserole dish. In a bowl, add all marinade ingredients and whisk to combine. Pour marinade over flank steak making sure to soak both sides. Cover with plastic wrap and refrigerate overnight.
The next day, remove the steak from the refrigerator and let meat come to room temperature while you heat your grill. Cook on a very hot grill 3-4 minutes per side, depending on thickness and how you like it cooked. Let the meat rest, squeeze some fresh lime juice over, and slice against the grain into strips. Serve on either flour or corn tortillas with your favorite toppings. Homemade salsa, sliced avocados, sour cream, and shredded Colby jack cheese is how my family likes their carne asada tacos. Hope you enjoy as much as my husband and girls!
Hearty Chili with Beef, Beans, and Roasted Poblano Peppers
Ingredients:
2 poblano peppers, seeded and cut in half
1 lb lean ground beef (93/7)
1 yellow onion, chopped
3 cloves garlic, minced
2 - 15 oz cans tomato sauce
1 - 15 oz can Hunt's seasoned diced tomato sauce for chili
1 - 15 oz can petite diced tomatoes
1 - 16 oz can Bush's dark kidney beans
1 - 16 oz can Bush's pinto beans
2 T chili powder
2 tsp smoked paprika
1 tsp sugar
1 1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
kosher salt, to taste
black pepper, to taste
Preheat oven to 375 degrees. Line a baking sheet with foil. Prepare the poblano peppers by cutting the top off, cut in half lengthwise, and removing the seeds. Place on baking sheet and drizzle with olive oil, salt, and cumin. Bake for 20 minutes, or until tender and darker in color.
While the poblanos are roasting, you can make the Chili. In a large soup pot over medium high heat, add the ground beef and cook until no longer pink. Add the onion and cook until translucent. Add the garlic and cook another minute. Add the remaining ingredients and stir well. Bring to a boil, reduce heat to medium low, and simmer for 30-45, stirring occasionally.
When the poblanos are finished roasting, chop into large dice and add to the chili so they can finish simmering in the sauce.
The chili will be really thick when it's ready. Serve up and add your favorite toppings. We used chopped onion and shredded cheddar cheese. Serve with cornbread or crackers. Enjoy!
2 poblano peppers, seeded and cut in half
1 lb lean ground beef (93/7)
1 yellow onion, chopped
3 cloves garlic, minced
2 - 15 oz cans tomato sauce
1 - 15 oz can Hunt's seasoned diced tomato sauce for chili
1 - 15 oz can petite diced tomatoes
1 - 16 oz can Bush's dark kidney beans
1 - 16 oz can Bush's pinto beans
2 T chili powder
2 tsp smoked paprika
1 tsp sugar
1 1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
kosher salt, to taste
black pepper, to taste
Preheat oven to 375 degrees. Line a baking sheet with foil. Prepare the poblano peppers by cutting the top off, cut in half lengthwise, and removing the seeds. Place on baking sheet and drizzle with olive oil, salt, and cumin. Bake for 20 minutes, or until tender and darker in color.
While the poblanos are roasting, you can make the Chili. In a large soup pot over medium high heat, add the ground beef and cook until no longer pink. Add the onion and cook until translucent. Add the garlic and cook another minute. Add the remaining ingredients and stir well. Bring to a boil, reduce heat to medium low, and simmer for 30-45, stirring occasionally.
When the poblanos are finished roasting, chop into large dice and add to the chili so they can finish simmering in the sauce.
The chili will be really thick when it's ready. Serve up and add your favorite toppings. We used chopped onion and shredded cheddar cheese. Serve with cornbread or crackers. Enjoy!
BBQ Sloppy Joes
Ingredients:
2 lbs lean ground beef (93/7)1 yellow onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 T Montreal Steak Seasoning
Salt, to taste
Black pepper, to taste
1 T chili powder
1 T paprika
1 T dry mustard
2 T worcestershire sauce
1 cup ketchup
3/4 cup BBQ sauce (your favorite)
1/2 cup water
Kaiser rolls
butter
In a large skillet, brown the ground beef until cooked through. Add the chopped onions, green peppers, and garlic. Cook until vegetables are soft, about 5 minutes. Drain off excess fat. Add all the spices, ketchup, BBQ sauce, and water. Stir to combine. Bring to a boil, lower heat to medium low, and partially cover with a lid. Simmer for about 30 minutes, stirring occasionally. You want the meat and liquid to make a nice thick sauce and become one.
Meanwhile, preheat the broiler to 425 degrees. Cut the kaiser rolls in half, slather some butter on the insides, and lay butter side up on a cookie sheet. Toast in the oven broiler for about 2 minutes. Watch them with the oven light turned on...toasty becomes charred very quickly.
Now it's time to load up lots of sloppy joe mixture on the warm, toasty buns.
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