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Category: Beef

Cocoa-Spiced Beef Tenderloin with Pineapple Salsa

Cocoa-Spiced Beef Tenderloin with Pineapple Salsa

cocoa-spiced-beef½ T. vegetable oil
1 beef tenderloin roast (16 oz)

For salsa:

½ C. canned diced pineapple, in fruit juice, chopped into small pieces
¼ C. red onion, minced
2 tsp. fresh cilantro, rinsed, dried, and chopped (or substitute ¼ tsp. dried coriander)
1 T. lemon juice

For seasoning:

1 tsp. ground black pepper
1 tsp. ground coriander
1 T. ground cinnamon
¼ tsp. ground allspice
1 T. cocoa powder (unsweetened)
2 tsp. chili powder
¼ tsp. salt

Preheat oven to 375 ºF. For the salsa, combine all ingredients and toss well. Let sit for 10–15 minutes to marinate while preparing the seasoning and cooking the meat. For the beef tenderloin seasoning, combine all ingredients. Lightly oil the tenderloin and spread an even layer of the dry seasoning over the entire roast. Place the seasoned roast on a roasting or broiling pan and roast for 10–15 minutes (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving into 16 slices (1 ounce each). Serve four slices of the tenderloin with ¼ cup salsa on the side.

Yield: 4 servings
Calories: 215
Fat: 9g
Fiber: 2g

Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon

 

1 pound beef chuck, cut into 1/2-inch cubes

1 T. all-purpose flour

Kosher salt and freshly ground black pepper

1 T. olive oil

2 onions, roughly chopped

3 carrots, cut on the diagonal into 1/4-inch-thick slices

2 celery stalks, cut on the diagonal into 1/4-inch-thick slices

2 garlic cloves, chopped

1 C. sliced white mushrooms

1 C. dry red wine

1 C. beef broth

1 T. tomato paste

2 fresh thyme sprigs

2 T. cornstarch

½ C. frozen pearl onions, thawed

Chopped fresh parsley (optional)

 

In a large bowl, toss together the beef, flour, and a sprinkling of salt and pepper. Set the Instant Pot to “sauté, medium heat.” Once it reads “hot,” add ½ T. of the olive oil and, working in batches, brown the beef in the hot pot, transferring it to a plate as you finish. Add the remaining ½ T. of olive oil, onions, carrots, celery, and a light sprinkling of salt to the pot and sauté the vegetables for 5 minutes, until softened. Add the garlic and mushrooms and sauté for 2 minutes. Hit “cancel.” Add the wine and scrape the bottom of the pot to loosen up any browned bits, then add the broth and mix in the tomato paste. Return the beef to the pot and mix to combine. Place the thyme sprigs on top of the stew. Cover and cook on high pressure for 30 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Pluck out the thyme stems (the leaves will most likely have fallen off). Transfer ¼ C. of the broth to a bowl and whisk it with the cornstarch. Return the cornstarch mixture to the pot and mix well. Add the pearl onions. Set the pot to “sauté, high heat” and cook for 5 minutes, to burn off any alcohol and cook the pearl onions. Taste and add more salt and pepper as needed. 6. Serve in bowls and top with parsley if desired. This stew gets better

Greek-Style Flank Steak with Tangy Yogurt Sauce

Greek-Style Flank Steak with Tangy Yogurt Sauce

greekstea1 beef flank steak (12 oz.)

For marinade:
¼ C. lemon juice
1 T. olive oil
2 tsp. fresh oregano, rinsed, dried, and chopped (or ½ tsp. dried)
1 T. garlic, minced (about 2–3 cloves)

For yogurt sauce:
1 C. cucumber, peeled, seeded, and chopped
1 C. nonfat plain yogurt
2 T. lemon juice
1 T. fresh dill, rinsed, dried, and chopped (or 1 tsp. dried)
1 T. garlic, minced (about 2–3 cloves)
½ tsp. salt

For the marinade, combine lemon juice, olive oil, oregano, and garlic in a large bowl. Lay steak in a flat container with sides and pour marinade over the steak. Let the steak marinate for at least 20 minutes or up to 24 hours, turning several times. Combine all the ingredients for the yogurt sauce. Set yogurt sauce aside for at least 15 minutes to blend flavors. (Sauce can be prepared up to 1 hour in advance and refrigerated.) Preheat oven broiler on high temperature, with the rack 3 inches from heat source. Broil steak for about 10 minutes on each side (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving. Slice thinly across the grain into 12 slices (1 ounce each). Serve three slices of the steak with ½ cup yogurt sauce on the side.

Yield: 4 servings
Calories: 181
Fat: 7g
Fiber: 0g

Instant Pot Hoppin’ John and Beef

Instant Pot Hoppin’ John and Beef

Instant Pot Hoppin’ John and Beef

 

2 lbs. beef stew meat

1 bag 16 oz. dried black-eyed peas

1 can 10 oz. beef broth

5 carrots cleaned and diced

1 celery stalk cleaned and diced

salt and pepper to taste

½ C. flour

2 T. oil

 

Place flour, salt and pepper and stew meat into a zipper bag. Shake bag until almost all of the stew meat is covered. Place oil in the Instant Pot and turn it onto sauté. Once the oil is hot, place the beef into the oil after shaking off the excess flour. Meanwhile, rinse and sort the black eyed peas to remove stones, then drain. Use ½ C. of the broth to deglaze the bottom of the Instant Pot. Put the beef, peas, broth, carrots, and celery in Instant Pot. Turn the Instant Pot onto high pressure and cook for 20 minutes. Natural release. If you prefer softer beans, cook for 25-30 minutes.

Steak and Chickpea Stir Fry

Steak and Chickpea Stir Fry

steakchickpea8 oz. boneless sirloin steak, trimmed and cut into strips
1 (15-oz.) can chickpeas, drained and rinsed
7 Tp. water
1 Tp. cornstarch
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 Tp. garlic, minced
1/2 tsp. ground ginger
1/4 tsp. red pepper flakes
1/4 c. teriyaki basting sauce
2 T. soy sauce

Heat a large skillet over medium heat. Coat pan with nonstick cooking spray; add steak strips. Fry for 5 minutes or until steak is fully cooked. Transfer to plate. Mix cornstarch and 3 tablespoons water; add chickpeas, remaining water, peppers, garlic, ginger, red pepper flakes, soy sauce and teriyaki sauce to pan and cook for 5 minutes. Return beef to vegetable mixture and toss to coat. Serve over rice noodles or brown rice.

Yield: 4 servings
Calories: 230
Fat: 2.5g
Fiber: 2g

Cheesy Beef & Macaroni

Cheesy Beef & Macaroni

Cheesy_Pasta_Salsa_Skillet1 cup Uncooked elbow macaroni
1 lb. Lean ground beef
1/2 cup (1 med.) Chopped onion
1 can tomato soup
1/2 soup can Water
3/4 cup (3 oz.) Cheddar cheese, chunked or shredded
1/8 tsp. Garlic powder
Pinch Ground oregano
¾ tsp. pepper
1 (4 oz.) can Mushrooms, drained (optional)

Cook macaroni as directed on package for aI dente (tender but firm). Drain. Set aside. In large skillet, brown beef with onion until done. Drain fat. Add tomato soup, water, cheese, garlic powder, oregano and pepper to beef. Simmer 5 minutes until cheese melts and mixture is bubbly. Optional: add drained mushrooms. Add cooked macaroni. Combine mixture. Cover, remove from heat and let stand for 5 minutes before serving.

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

 

1½ lbs. beef flank steak cut into strips

1½ C. beef stock

3-4 cloves garlic finely minced

½ C. soy sauce

1 T. honey

2 T. toasted sesame oil

Salt and black pepper to taste

2 T. arrowroot

3 C. rice cooked

1 T. toasted sesame seeds optional

 

Add flank steak to Instant Pot. In a medium glass bowl, whisk beef stock, garlic, soy sauce, honey, and sesame oil. Season with salt and black pepper, to taste. Pour mixture on top of beef. Cover Instant Pot, lock lid, and seal vent. Cook on “Manual/High” for 10 minutes. Quick release once done cooking. Remove ¼ C. of liquid and stir in the arrowroot. You could also substitute the arrowroot for 2 T. of cornstarch. Use a fork or whisk to combine it together. Add the mixture back into the pressure cooker and stir. You will notice the liquid begin to thicken as it sits. Serve over white rice or brown rice and enjoy!

Three Bean Bake

Three Bean Bake

½ lb. ground chuck
6 bacon slices, chopped
1 small onion, chopped
1 (15 oz.) can of lima beans, drained and rinsed
1 (15 oz.) can of kidney beans, drained and rinsed
1 (15 oz.) can of pork and beans, DO NOT DRAIN!!
½ cup of brown sugar, packed
½ cup of ketchup
½ cup of barbeque sauce
1 tsp. of dry mustard

Cook the first three ingredients in a large skillet, stirring until the beef crumbles an there is no more pink. Drain and return to the skillet. Stir in the remaining ingredients. Pour into a greased baking dish and bake on 400 degrees for 40-55 minutes.

Beef Fried Cauliflower Rice

Beef Fried Cauliflower Rice

Beef Fried Cauliflower Rice

 

1 pound Top Sirloin, cut into 1/2 –inch cubes

6 T. coconut aminos (or soy sauce)

2 T. toasted sesame oil

1/3 C. avocado oil

½ small onion, minced

3 cloves garlic, minced

2 tsp. minced fresh ginger

1 medium carrot, diced

3 C. riced cauliflower

2 large eggs, lightly beaten

¼ tsp. sea salt

¼ C. frozen peas

2 scallions, green tops only and chopped

 

Mix the Sirloin in a bowl with 1 T. coconut aminos and 1 tsp. sesame oil. Heat half of the avocado oil in a wok over medium-high heat. Add the onion, garlic, and ginger and cook, stirring continuously, for 2 minutes, until fragrant. Add the carrots and cook, stirring continuously 2 minutes more. Add the remaining oil and the riced cauliflower and continue cooking and stirring for 4 minutes longer. Transfer the cauliflower mixture to a plate and return the pan to the burner. Add the Sirloin to the pan and sear it for 30 seconds, then stir continuously until browned, about 2 minutes. Transfer the Sirloin to the plate with the cauliflower. Return the pan to the burner. Pour the eggs into the pan and stir to scramble them until they’re mostly cooked through. Pour the cauliflower mixture and Sirloin back into the pan and add the remaining sesame oil, coconut aminos, and salt. Stir in the peas, then turn off the heat. Top with chopped scallions and serve hot.

Tamale Pie

Tamale Pie

29770lrg2 lbs. ground beef
1 large chopped onion
1 large chopped green or red bell pepper
1 cup tomato sauce
1 can chopped black olives
1 1/2 cups yellow corn meal
3/4 lbs. shredded cheddar cheese
1 tsp. ground cumin or 2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. salt (once again)

To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 cups water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.

Impossibly Easy Lasagne Pie

Impossibly Easy Lasagne Pie

lasagne pie

 

1/3 cup ricotta cheese or small curd creamed cottage cheese
3 tablespoons grated Parmesan cheese
1 pound lean ground beef
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup spaghetti sauce
1/2 teaspoon salt
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Additional spaghetti sauce, heated, if desired

Heat oven to 400ºF. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses. Stir Bisquick mix, milk and eggs until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.

Pizza in a Bowl

Pizza in a Bowl

pizzabowl2 cups dried corkscrew macaroni
1 3 1/2-ounce package thinly sliced pepperoni
1 pound lean ground beef
1 small onion, finely chopped
1 15 -ounce can pizza sauce
1 8 -ounce can tomato sauce
1 6 -ounce can tomato paste
1/2teaspoon sugar
1/8teaspoon pepper
1/8teaspoon garlic salt
1/8teaspoon onion salt
1 8 -ounce package shredded mozzarella cheese (2 cups)
2 tablespoons grated Parmesan cheese

Cook the macaroni according to the package directions, except omit the salt; drain. Meanwhile, cut half of the pepperoni slices in quarters; set aside. In a large skillet, cook ground beef and onion until meat is brown and onion is tender; drain off fat. Stir in pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt, and onion salt. Stir in the cooked macaroni and quartered pepperoni slices. Spoon half of the macaroni mixture into a 2-quart casserole; sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle with the Parmesan cheese and remaining pepperoni slices. Bake, uncovered, in a 350 degree F oven about 40 minutes or until heated through and cheese is lightly browned. Makes 6 servings

NOT Hamburger Helper

NOT Hamburger Helper

1 lb. ground beef
1 box penne pasta
1/2 cup whole milk
3/4 cup cream
4 oz. grated cheddar
salt and pepper

In a large skillet over medium heat, cook the ground beef until no longer pink. Season with salt and pepper. Meanwhile, cook pasta according to package directions. Drain and return it to the pot. Add the milk, cream, and cheese and stir to melt the cheese completely. Season with salt and pepper. Add the meat to the pasta, check for seasonings.

Easy Beef Stroganoff with Parsley Noodles

Easy Beef Stroganoff with Parsley Noodles

DSC_00071 pound beef tenderloin or top sirloin, cut into 1-inch cubes
Salt
2 tsp. paprika
1 can (14oz) low-sodium beef broth
1 can (8oz) tomato sauce
1 package (1.3oz) onion soup mix
1 package (8oz) pre-sliced fresh mushrooms
black pepper
1 pound egg noodles
¼ C. chopped fresh parsley
1 T. all-purpose flour
1 C. sour cream

Season the beef cubes all over with salt and the paprika. Melt two T. of the butter in a 4-quart saucepan over medium-high heat. Add the beef cubes and cook, stirring, until browned on all sides, two to three minutes. Reduce the heat to medium. Pour ¼ C. of the broth into a measuring C. and set it aside. Add the remaining broth to the beef, along with the tomato sauce, onion soup mix, and mushrooms. Season with pepper to taste. Let the mixture come to a boil, stirring, then reduce heat to low and let simmer, uncovered, until the Stroganoff thickens and the beef and mushrooms are cooked through – 20 to 25 minutes. Meanwhile bring a large pot of water to a boil over high heat. Add salt and stir in egg noodles. Reduce heat to medium and cook the noodles uncovered until al dente, 7 to 8 minutes. Drain well, the toss with the remaining 2 T. of butter and the parsley. Cover to keep warm and set aside. Place flour in the reserved quarter C. of broth and whisk until free of lumps. Pour broth slowly into the hot beef, stirring constantly. Spoon ½ C. of the beef mixture into a small bowl. Add the sour cream to that ½ C. and stir to combine. Add the slightly heated sour cream mixture to the pan of beef and stir until mixed well. Raise the heat to medium and cook until very hot, but do not allow beef to boil. Serve over noodles.

Seared Beef with Cipollini Onions and Horseradish Dumplings

Seared Beef with Cipollini Onions and Horseradish Dumplings

2 a9fa8f24929cc2898339da03ad1414d5pounds Cipollini onions
2 ½ pound chuck roast cut into about 16 pieces
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 tablespoons softened butter divided
2 tablespoons extra virgin olive oil
1 pound whole baby bella or button mushrooms
½ cup white wine
1 tablespoon sugar
2 quarts beef stock
½ cup port wine
Small bunch of thyme tied together with twine
2 bay leaves
1 teaspoon gravy flavoring such as Kitchen Bouquet
Additional 1 teaspoon salt, as needed
Additional ½ teaspoon freshly ground black pepper, as needed
2 tablespoons flour

To make the Dumplings
1 ¼ cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon fresh thyme
â…“ cup Greek yogurt
1 tablespoon prepared horseradish
2 tablespoons milk

Bring a medium pot of water to a boil and plunge in all of the onions; skin, root and all. Boil three minutes then plunge into cold water. Drain and bring to the cutting board. Cut off the root end and squeeze from the other end and the onion will pop out. If the other end has a long stem, you may want to trim a little off so the stem does not hold the onion from sliding out. Set onions aside. Salt and pepper both sides of the cut up beef. In a large Dutch oven or heavy bottomed pot over medium high heat, place two tablespoons of butter with the two tablespoons of olive oil. Once hot and starting to get frothy, add half of the beef (do not crowd meat) and sear on all sides. Once browned on all sides (8-10 minutes per batch), repeat for second half of beef. Set all of the seared beef aside. Reduce to medium and add one more tablespoons of butter and then add onions. Sauté three minutes then remove to a separate bowl. Add whole mushrooms and sauté for three more minutes. Add onions back in with mushrooms and add white wine and sugar. Cook for two minutes scraping up and bits from the bottom. Strain onions and mushrooms out to a bowl and refrigerate until later in this recipe. To the liquid left in the pot, add reserved beef and any liquid from the beef, beef stock, port wine, thyme bundle, bay leaves and kitchen bouquet. Bring to a boil, lower heat and cover. Cook on simmer for two hours. After two hours, remove cover and taste. If needed, add additional salt and pepper. Mix last two tablespoons of softened butter with two tablespoons of flour to form a paste and add to hot stock and beef. Stir to combine and add in reserved onions and mushrooms along with any liquid in the bowl. Bring back to hot. While beef is reheating, in a medium bowl, sift flour, baking powder, baking soda and salt. Stir in thyme, yogurt, horseradish and milk to form a gooey dough. Drop by spoonfuls into the hot beef mixture, close lid and reduce to a simmer. Cook covered for 15 minutes. Serve the dumplings in a bowl with the beef and onions.

Chili-Lime Steak Salad with Creamy Lime Dressing

Chili-Lime Steak Salad with Creamy Lime Dressing

For Chili-Lime Steak Saladthe Chili-Lime Steak:
1 tsp. chili powder
1 tsp. granulated garlic
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. oregano
1/8 – 1/4 tsp. cayenne pepper
3/4 tsp. salt
1/4 tsp. black pepper
1 lime
1-2 lbs flank steak (tenderloin, NY strip or tri-tip could also be used)

Juice the lime into a small bowl, add the spices and stir to combine. If it seams a little too dry you can add a tsp. of extra virgin olive oil to thin it out. Place the steak in a shallow dish and use your hands to rub the mixture on all sides. Pre-heat the grill and let the steak sit for 15 minutes. Grill for 5-7 minutes on each side (if using flank steak). When it is finished remove the steak and let it sit for 5 minutes before slicing it into 1/4″ strips against the grain.

For the salad:

1-2 lbs flank steak, prepared as above
1 head romaine lettuce (or other green to your taste)
1 pint cherry or grape tomatoes, halved or quartered
1/2 red onion, thinly sliced
1 can black beans, drained and rinsed
1-2 avocados, sliced
1 can black olives, halved or quartered
1 can corn, drained, if desired
Optional: tortilla chip, cilantro for garnish

Toss salad ingredients together. Add dressing and toss well again to coat.

Creamy Lime-Cilantro Dressing:

1 1oz. package Hidden Valley Ranch Dressing Mix (do not follow the directions on the package)
1 C. mayonnaise
1/2 C. milk
1 lime
2 cloves garlic, roughly chopped
1/2 C. cilantro, roughly chopped
1/4 C. salsa verde
hot sauce to taste

Place all of the ingredients above into a blender and blend it up.

Shiraz-Soy Tri-Tip

Shiraz-Soy Tri-Tip

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Notes: Brush some of the marinade on bell peppers and onions; grill them next to the meat for about 15 minutes. (Stop brushing on marinade at least 5 minutes before veggies are done, so heat can kill any bacteria from meat.) Prep and cook time: about 35 minutes, plus at least 2 hours to marinate.

 

3/4 cup Shiraz (Syrah) wine

2/3 cup soy sauce

1/4 cup vegetable oil

1/4 cup balsamic vinegar

1/4 cup lemon juice

2 tablespoons Worcestershire

2 teaspoons Dijon mustard

1 1/2 teaspoons minced garlic

1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry

 

In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally. Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125° to 130° on a thermometer, about 25 minutes, or until as done as you like. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.

 

Crock Pot Pizza Casserole

Crock Pot Pizza Casserole

1 Bocppcx Spiral Pasta (uncooked but rinsed)

1 lb. lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 C. sliced pepperoni

1 Small Can tomato Paste

1 C. water

1 C. shredded mozzarella cheese

Spray Large Crockpot 6qt or larger with non-stick spray. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Rinse pasta and place in the crock-pot with drained ground beef mix. Stir. Tomato paste and water over noodle mix. Top with shredded Mozzarella. Cover and cook on low for 3 hours (no peeking). Serve with a side salad.

Chili Mac Skillet

Chili Mac Skillet

cfc1b77f97c38474f11fcab9b39db0b81 pound ground beef (ground turkey works great too!)
1 medium onion, diced
1 (15.5 oz) can pinto beans, drained
1 (8 oz) can tomato sauce
1 (10 oz) can diced tomatoes with green chilis (I used Rotel)
3/4 cup uncooked elbow macaroni
1/3 cup water
1/2 teaspoon garlic salt
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 cup shredded cheddar cheese

In a large skillet pan, brown ground beef and diced onions until beef is fully cooked. Drain and return to skillet. Add in beans, tomato sauce, diced tomatoes with green chilis, uncooked macaroni, water, garlic salt, ketchup, and Worcestershire sauce. Bring contents of pan to boiling, then reduce heat to medium-low. Cover with lid and simmer for about 20 minutes or until macaroni starts to get tender, stirring often. Sprinkle with cheese, then cover with lid and let cheese melt. Serve and enjoy!

Hawaiian Burger Bites

Hawaiian Burger Bites

picaONdjD1/2 cup Sweet Honey Barbecue Sauce

¼ cup grape jelly

24 small frozen fully cooked meatballs (about 1 lb.)

24 drained canned pineapple chunks (about 1/2 of 20-oz. can) (or fresh pineapple)

1 large red pepper, cut into 24 pieces

COOK barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is melted and mixture is well blended, stirring frequently. ADD meatballs; cook 10 min. or until heated through, stirring occasionally. THREAD 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 each pineapple chunk and red pepper piece.

 

Cheesy Pizza Meatball Cups

Cheesy Pizza Meatball Cups

Cheesy Pizza Meatball Cups

 

1 lb. Ground Beef

1 C of Crushed Crackers like Saltines

1 C Powdered Parmesan Cheese

2 T of Dried Parsley

1 tsp Salt

1 tsp. Pepper

1 Ts Garlic Powder

1/2 C Minced Onion

1 Ts Onion Powder

1 Tube of Pillsbury pizza dough

1 Cs of Pizza Sauce or Marinara

Dried parsley for garnish

 

Combine Beef with all the ingredients except the marinara and the potato dumplings. Mix all the ingredients in the beef and form into 1 1/2 inch meatballs. You need 12. Roll the pizza dough out and carefully use a cookie cutter or glass to cut 3 inch circles, you can also just cut squares if you don’t mind the look. You will need 12 rounds. Spray a muffin pan with non stick spray and place a dumpling round into individual cups. Press the dough down and up the sides of the muffin tin spots. Place a meatball into each of the dough cups and put about 1 T of pizza sauce into each cup. Bake at 350 degrees for 35 minutes. Remove from oven and top with more sauce, ricotta, parmesan or mozzarella cheese can also be added to the top. Sprinkle with dried parsley.

Cheesy One-Pan Taco Mix

Cheesy One-Pan Taco Mix

1 lb. ground beef

1 pkg. KRAFT Thick ‘n Creamy Macaroni & Cheese Dinner

1 3/4 cups water

1 pkt. taco seasoning

1/2 cup salsa

1/2 cup whole kernel corn

 
Brown meat in large skillet; drain. Stir in macaroni dinner (noodles) and water. Reduce heat to medium; cover. Cook 5 to 7 minutes or until macaroni is tender.   Add cheese sauce mix (from dinner), taco seasoning, salsa & corn, mix well until dry ingredients are well blended. Reduce heat to low and simmer until heated through, stirring occasionally.  If desired, sprinkle on grated cheese and cover to melt before serving.
Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Grilled Corn and Tomatillo Salsa:
3 to 4 ears fresh corn
3 fresh tomatillos, papery skin removed, rinsed well and diced (about 1 cup)
1/4 cup chopped fresh cilantro
1 green onion, chopped (about 2 tablespoons)
1 radish, halved and thinly sliced (about 2 tablespoons)
2 tablespoons diced red onion
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon diced jalapeño peppers
1/4 teaspoon salt

Ancho Adobo Steak:
6 cloves garlic
1/4 cup fresh cilantro leaves
6 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon powdered ancho chile pepper, such as McCormick Gourmet Collection
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon crushed red pepper
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 1/2 pounds boneless beef sirloin steak
3 boiler onions, halved
12 corn tortillas (5 1/2-inch)

For the salsa, remove husks and silk strands from corn. Soak in water for 15 minutes. Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Cut kernels off cobs (about 2 cups). Mix corn, tomatillos, cilantro, green onion, radish, red onion, lime juice, oil, jalapeño peppers and salt in large bowl until well blended. Cover. Refrigerate at least 15 minutes to blend flavors. For the steak, place garlic, cilantro, lime juice, water, ancho chile powder, salt, paprika, red pepper, black pepper, and cumin in food processor. Cover. Process until smooth. Reserve 2 tablespoons. Place steak in glass dish. Add remaining adobo; turn to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor. Remove steak from adobo. Discard any remaining adobo. Grill steak over medium-high heat 3 to 4 minutes per side or until desired doneness, brushing with reserved 2 tablespoons adobo. Grill onions 2 to 3 minutes per side or until slightly charred. Grill tortillas 1 minute per side or until warmed. Slice steak into thin slices. Slice onions into thin strips. Serve steak and onions in tortillas. Top with salsa. Tips: Boiler onions are small onions with a sweet, pungent flavor. They are often used whole in recipes for stews, kabobs and roasts. If unavailable, substitute cippolini or small sweet onions.

Yield: 12 Tacos
Serving Size: 1 Taco
Calories: 399
Fat: 11g
Fiber: 5g

Beef Stew with Turnips

Beef Stew with Turnips

1/img21l4 cup olive oil
2 yellow onions, finely chopped
2 oz. bacon or pancetta, finely diced
3 lb. beef stew meat such as chuck roast or sirloin tip, cut into 1 to 1 1/2-inch cubes
1/4 cup all-purpose flour
4 garlic cloves, minced
6 fresh flat-leaf parsley stems
2 fresh thyme sprigs
2 bay leaves
1 1/2 cups dry red wine such as Cabernet Sauvignon or Côtes-du-Rhône
3 cups beef or veal broth
1 Tbs. tomato paste
4 turnips or 15 baby turnips, peeled and larger ones cut into wedges
1 bunch turnip greens, stems removed and leaves cut crosswise into strips
Salt and freshly ground pepper, to taste

In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a plate and set aside. Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot and add the garlic. Using kitchen string, tie the parsley stems, thyme sprigs and bay leaves into a bundle and add to the pot as well. Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and tomato paste and stir well. Increase the heat to high, bring to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced with a knife, 1 1/2 to 2 hours. Remove the herb bundle and discard. Add the turnips, cover and cook until tender when pierced with a fork, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.

Grilled Steak with Blue Cheese Butter

Grilled Steak with Blue Cheese Butter

steak-blue-cheese-butter-3-300x3002 beef sirloin, strip loin or filet steaks

Seasoning salt

Cracked black pepper

Worcestershire sauce

1/2 C. unsalted butter, softened

1/2 C. crumbled blue cheese

1 T. finely chopped flat leaf parsley

1 T. chopped fresh basil

1 clove of garlic, peeled and minced

Pre-heat your grill to fairly hot. Take your steaks and sprinkle them evenly with the seasoning salt and cracked black pepper to taste. Spritz them all over with some Worcestershire sauce and then leave them to marinate briefly while you wait for the grill to heat. Combine the butter, blue cheese, parsley, basil and garlic together in a small bowl. Set aside. Grill the steaks to the desired doneness under the heated grill. Serve each steak topped with a generous amount of the butter mixture.

Lomo Saltado (Peruvian Stir-Fried Beef & Potatoes)

Lomo Saltado (Peruvian Stir-Fried Beef & Potatoes)

Peanut Oil for Frying
1 lb. Yellow Peruvian Potatos, cut into Batons

2 lb. Filet Mignon, cut into strips
4 T. Peanut Oil
Salt & Pepper to taste

Red Onion, quartered
4 Tomatoes, quartered
1 Aji Amarillo Pepper, seeded, veined and julienned
1 T. Roastde Garlic Paste

2 T. Sugar Cane Vinegar
4 T. Soy Sauce
2 T. Oyster Sauce
½ C. Beef Stock

2 C. cooked white rice, for serving
½ C. diced Scallions, for serving
3 T. chopped Cilantro, for serving

Heat the peanut oil in a pan or wok adequate frying. Fry the potatoes until golden brown; remove and drain on paper towels. Season the beef with salt and pepper. Heat the wok over high heat; add the peanut oil and once the oil is smoking, add the meat. Sear the meat in the flames from the fire until the meat is evenly browned; remove the meat from the wok. . Return the wok to the cook top; sear the onion, tomatoes, and ají amarillo. Season with garlic paste. Once the ingredients are seared, return the meat to the wok and cook with vinegar, soy sauce, oyster sauce, and beef stock until reduced, about one minute. Transfer to a serving platter and garnish with the cilantro and scallions. Serve with the fried potatoes and white rice.

Argentine Beef Tenderloin Empanadas (Empanadas de Lomo Cortado a Cuchillo)

Argentine Beef Tenderloin Empanadas (Empanadas de Lomo Cortado a Cuchillo)

DSC_1182Salmuera:
1 tablespoon salt
4 cups water

Dough:
3 ¼ pounds organic all-purpose flour
10 1/2 ounces melted pig fat

Filling:
2 1/4 pounds grass-fed beef tenderloin, trimmed
3 1/4 pounds white onion
1 pound butter or “cow fat”
1 tablespoon sea salt flakes
3 tablespoons Spanish sweet pimentòn
2 tablespoons cumin
2 tablespoons coarse sun-dried aji chile powder
3/4 cup boiling water
1 pound scallions (cebolla de verdeo)

For the salmuera: Add salt to water. For the dough: Place the flour in a mixer with a dough hook and pour the warm pig fat. Start in slow motion and slowly add the salmuera as much as the dough “needs” it. Once the dough is silky and smooth, you can turn it off and reserve for about an hour wrapped in film and refrigerate. Flatten the dough until it is thin enough without breaking. Cut in circles 2.5 inches in diameter. For the filling: Freeze the meat for 1 hour so it is easier to cut. With a sharp knife, cut the tenderloin and the onions brunoise, separately. Toast all the dry condiments and add them to the boiling water with the salt. Cook the onions in the butter or cow fat until transparent and add the meat. Mix with a wooden spoon for 2 minutes. Turn the burner off and add the liquid and the scallions. Stir. Chill the filling in a baking sheet to stop the cooking process. Refrigerate for 2 hours. Assemble the empanadas using the preparation as cold as possible so that the juices will stay in the mixture and be more flavorful. Place the circle of dough in the palm of your left hand, place a spoonful of the filling and close quickly making a “repulgue,” a rope-like edge. Place each empanada on a baking sheet and bake at 400 degrees until the dough is browned, about 12 minutes.

Bistro Beef in Beer Stew

Bistro Beef in Beer Stew

1/4 C. all-purpose flour

1 tsp. salt

1/2 tsp. each dried thyme, marjoram leaves and black pepper

2 lb. beef stewing cubes

2 T. vegetable oil

1 C. dark flat beer

1 C. beef stock

2 T. tomato paste

1 T. each Dijon mustard and red wine vinegar

2 tsp. Worcestershire sauce

1 large onion, chopped

4 cloves garlic, minced

2 C. baby carrots

1 C. button mushrooms

1/2 C. sour cream

 

In a large heavy plastic bag, combine flour, salt, thyme, marjoram and pepper. In batches, add beef cubes to flour mixture and toss to coat. Transfer to a plate. In a large non-stick skillet, heat half of the oil over medium-high heat; cook beef, in batches, adding more oil as needed, for 8-10 minutes or until browned on all sides. With slotted spoon, transfer to 3.5 to 6 l (3 1/2 to 6 quartt) slow cooker. Add beef and stock to skillet and bring to a boil, stirring to scrape up any brown bits. Transfer to slow cooker. Add tomato paste, mustard, vinegar, Worcestershire sauce, onion, garlic, carrots and mushrooms to slow cooker; mix well. Cook, covered, on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving.

 

Yield: 6 servings

Calories: 382

Fat: 19g

Fiber:

 

Slow Cooker Italian Meat Loaf

Slow Cooker Italian Meat Loaf

slowcookmeatloafOlive oil in a spritzer bottle, or non-stick cooking spray

2 pounds extra lean ground sirloin (or bison)

2 large eggs

1 cup (about 1 medium size) zucchini, grated and excess liquid squeezed out

1/2 cup freshly grated Parmesan cheese

1/2 cup fresh parsley, finely chopped, plus extra for garnish

4 cloves freshly minced garlic

3 Tablespoons balsamic vinegar

1 Tablespoon dried oregano

2 Tablespoons minced dry onion or onion powder

1/2 teaspoon sea or Kosher salt

1/2 teaspoon ground black pepper

 

1/4 cup ketchup or tomato sauce

1/4 cup shredded or 2-3 slices mozzarella cheese

2 Tablespoons fresh parsley chopped

 

Line a large (6 quart or larger) slow cooker with folded strips of aluminum foil in a grid pattern. Spray the foil with olive oil or non-stick cooking spray. In a large mixing bowl, combine all ingredients except for cooking spray and the topping ingredients. Mixture WILL BE loose/wet. This is expected. Carefully transfer mixture into the slow cooker and form into an oblong shaped loaf, setting it on top of the aluminum foil strips. Place lid on top of slow cooker. Cook on high power for 3 hours or low power for 6 hours. 15 minutes before the end of the cook time, turn the heat off and unplug the slow cooker. Remove the lid and spread ketchup over the top of the meatloaf. Place cheese on top of ketchup and replace the lid onto the slow cooker. Allow the meat loaf to sit for 5-10 minutes, or until the cheese has melted. To remove loaf from the slow cooker, remove lid, hold each end of the strips in each hand , and carefully lift. Transfer the loaf to serving platter and garnish with fresh parsley. Serve and enjoy!

Upside Down Pizza

Upside Down Pizza

upside down pizza1 medium-size onion, chopped

1 sweet red pepper, cored, seeded, and chopped

1/2 lb sweet or hot Italian-style turkey sausage, casings removed

1 lb extra-lean ground beef

3/4 tsp. dried Italian herb seasoning

3/4 tsp. garlic salt

1-1/2 C. prepared tomato pasta sauce with mushrooms

1-1/2 C. shredded part-skim mozzarella cheese

2 large eggs

1 C. nonfat milk

2 tsp. olive oil

1/4 tsp. salt

1-1/4 C. all-purpose flour

2 T. shredded Parmesan cheese

Heat oven to 400 deg F. Coat 11 x 7 x 2-inch glass baking dish with cooking spray. Coat large nonstick skillet with cooking spray. Place over medium-high heat. Add onion and red pepper; cook until softened, about 5 minutes. Add turkey sausage and ground beef; cook, breaking up clumps with a wooden spoon, until meat is no longer pink, 7 to 8 minutes. Remove skillet from heat. Stir in Italian seasoning, salt, and pasta sauce. Spoon into prepared baking dish. Sprinkle with mozzarella. Whisk together eggs, milk, oil, and salt in medium-size bowl. Whisk in flour to form smooth batter. Spread batter over mixture in baking dish. Sprinkle with Parmesan. Bake for 30 minutes or until top is lightly browned. Let cool 10 minutes before cutting into 8 servings.

 

Yield: 8 servings

Calories: 353

Fat: 13g

Fiber: 3g

 

Guadalajara Beef

Guadalajara Beef

1 bottle (12 ounces) Mexican dark beer

1/4 cup soy sauce

2 cloves of garlic (minced)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon hot pepper sauce

4 beef bottom sirloin steaks or boneless tri tip steaks (4 to 6 ounces each)

Salt and black pepper

Red, green, yellow bell peppers cut lengthwise into quarters, seeded (optional)

Combine beer, soy sauce, garlic, cumin, chili powder and hot pepper sauce in a large shallow glass dish or heavy plastic bag. Add beef cover dish or close bag. Marinate in the refrigerator for up to 12 hours turning beef several times. Remove beef from marinade and discard marinade. Season with salt and pepper.

Oil hot grill to prevent sticking. Grill beef and peppers, if desired on covered grill about 8 to 12 minutes turning once. Beef should be medium doneness and peppers tender

Carne Asada (Grilled Skirt Steak)

Carne Asada (Grilled Skirt Steak)

Carne Asada on BBQ2 cups of orange juice

1/4 C. Red Wine Vinegar

1 tablespoon of lime juice

1 tablespoon of ground cumin seed

1 tablespoon of minced garlic

1 tablespoon of finely chopped cilantro

1 teaspoon salt

1 teaspoon pepper

3lb. Skirt Steak

Combine marinade ingredients. Place meat in a large Ziploc bag and pour in marinade; massage to coat well. Cover and refrigerate for at least 4 hours or until next day, turning meat occasionally. Place meat on a grill 4-5 inches above a solid bed of medium-hot coals. Cook until meat is done to your liking (about 5 minutes on each side for rare, 6 minutes for flank steak). Slice diagonally across grain and serve with salsa and tortillas, if desired.

 

Bobby’s Goulash

Bobby’s Goulash

Frame 325

2 T. EVOO
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5oz cans diced tomatoes
1 29oz can tomato sauce
3 T. soy sauce
2 tsp. dried basil
2 tsp. dried oregano
3 cloves garlic, minced
1 tsp. garlic powder
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
2 C. uncooked elbow macaroni

In a large dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.
Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.

Bacon Cheeseburger Pizza Pinwheels

Bacon Cheeseburger Pizza Pinwheels

pinwheels1 can Pillsbury Crescent Rolls

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 lb. lean ground beef, cooked and drained

8 slices bacon, cooked and crumbled

3 T. pizza sauce

 

Preheat oven to 375°F. Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together well. Sprinkle cheddar and mozzarella cheeses on top of crescent rolls. Sprinkle ground beef and bacon. Drizzle with pizza sauce. Roll up like a cinnamon roll and cut into 8 rolls. Place in a lightly greased pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.

 

 

Chipotle Beef Noodles

Chipotle Beef Noodles

2 T. unsalted butter
1/4 C. all-purpose flour
2 C. homemade or canned low-sodium chicken broth
1 small canned chipotle chile en adobo, seeded and minced, plus 1 T. adobo sauce
1/2 tsp. chile powder
2/3 lb lean ground beef
1 small yellow onion, finely chopped
1 garlic clove, finely minced
Salt and freshly ground black pepper
10oz wide egg noodles
2 C. grated cheddar cheese
1 C. chopped fresh cilantro leaves

Melt 1 T. of the butter in a medium saucepan over medium heat. Stir in the flour using a wooden spoon. Let the paste cook, stirring constantly, until it is pale blond, about 2 minutes. Gradually stir a little of the chicken broth into the flour mixture. Keep adding the broth a little at a time until you have a smooth paste, then whisk in the remaining broth. Add the chipotle chile, the adobo sauce, and the chile powder; bring to a simmer and then reduce the heat to very low and keep warm until the meat mixture is ready. Bring a large pot of water to a boil for the noodles. Melt the remaining butter in a large skillet over medium-high heat. Add the ground beef, onion, garlic, and some salt and pepper. Cook the meat, breaking it up with a wooden spoon as it cooks, until the meat is browned, 5-8 minutes. Pour off some of the fat in the skillet (place a too-small pot cover in the skillet and use it to hold the meat mixture), then add the sauce to the meat and stir together. When the water boils, add a large pinch of salt and the noodles. Cook according to package directions or until they are al dente. Drain the noodles and stir into the meat sauce. Serve in bowls, sprinkled with cheese and cilantro.

Zia’s Flautas

Zia’s Flautas

1 lb. ground Beef

½ C. New Mexican (Anaheim) Green Chilis, chopped

1 Red Bell Pepper, seeded and julienned

1 Yellow Bell Pepper, seeded and julienned

1 Onion, thinly sliced

½ tsp. Salt

¼ tsp. Cumin

12 Corn Tortillas

Vegetable Oil for Frying

1 C. shredded Lettuce

2 C. Salsa

2 C. Grated Cheddar Cheese

1 C. Guacamole

1 C. chopped Tomatoes

 

Brown beef in skillet and drain the excess fat. Add chiles, bell peppers, onions, salt and cumin and cook until onion and bell pepper are soft. Fry tortillas in oil for a few seconds until soft. Remove and drain on paper towels. Place beef mixture in the center of tortillas, roll them up, and secure with toothpicks. Fry the flautas in oil until crisp. Arrange lettuce on plates, top with 2 flautas per plate, and serve with salsa, cheese, guacamole and tomatoes.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Bacon Double Cheeseburger Loaf

Bacon Double Cheeseburger Loaf

4 slices bacon

1 1/2 lb. lean ground chuck or ground round

1 C. firm fresh white bread crumbs

1 C. coarsely shredded sharp Cheddar cheese (4 oz. s)

1 large sweet onion, such as Vidalia, chopped

2 T. mayonnaise

2 T. India or other sweet pickle relish

2 tsp. dry mustard

3/4 tsp. salt

1/2 tsp. freshly ground pepper

1 egg

1/4 C. ketchup

 

Preheat the oven to 350°F. In a medium skillet, cook the bacon over medium heat until limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it. In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 C. of the cheese, onion, mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top the loaf with the remaining 1/2 cheese to melt during the last 5 to 10 minutes of baking. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.

 

Yield:

Calories:

Fat:

Fiber:

Fried Lasagna Bites

Fried Lasagna Bites

1lasagne bites4 to 16 manicotti shells
1 tablespoon vegetable oil, plus more for frying
1/2 pound sweet Italian sausage, casings removed
1/2 pound ground beef
1 white onion, diced (about 1/4 cup)
1 tablespoon Italian seasoning
1/4 cup chopped basil leaves
1 tablespoon ground black pepper
2 (8-ounce) cans tomato sauce
1 tablespoon red pepper flakes
1 pound shredded mozzarella
1 quart cottage cheese, strained
2 cups all-purpose flour
3 eggs, beaten
2 cups plain bread crumbs

Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool. Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl. Add the rest of the canned sauce into saute pan and stir in the red pepper flakes. Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds. Preheat oil to 350 degrees F. Place the flour, eggs and bread crumbs into separate bowls. Dredge the shells in the flour, then eggs, and then bread crumbs. Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.

Beefed Up Crescent Casserole

Beefed Up Crescent Casserole

1 lb. ground beef

1/2 c. chopped onion

1/4 c. diced green chilies or green pepper

1 c. (8 oz. can) tomato sauce

2 tsp. chili powder

1/2 tsp. garlic salt

1 can refrigerated crescent rolls

1 1/2 c. shredded cheddar cheese

1/2 c. sour cream

1 egg, beaten

 

In skillet brown beef, onion and chilies; drain fat. Stir in tomato sauce, chili powder and garlic salt. Simmer. Separate crescent dough into 4 rectangles. Put two rectangles on bottom of 8 or 9 inch square baking dish. Press dough to cover bottom. Combine 1/2 C. cheese, sour cream and egg; mix well. Remove meat from heat and stir in sour cream mixture. Spoon over dough. Arrange two remaining dough rectangles over top of meat; sprinkle with remaining 1 C. of cheese. Bake at 375 degrees for 25 to 30 minutes.

 

Yield:

Calories:

Fat:

Fiber:

Steak, Mushroom & Poblano Tacos

Steak, Mushroom & Poblano Tacos

Steak-Mushroom-and-Poblano-Tacos-4Steak Marinades:

1/4 cup olive oil

4 cloves garlic, minced

3 Tablespoons lime juice

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon coarsely-ground black pepper

 

Steak, Mushroom & Poblano Tacos:

2 Tablespoons olive oil

1.5 pounds flank steak

2 large poblano peppers, stemmed, cored and cut into thin 2-inch strips

1 medium white or yellow onion, thinly sliced

8 ounces baby portobello mushrooms, sliced or quartered

3 cloves garlic

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon black pepper

For serving: corn tortillas, chopped fresh cilantro, avocado slices, lime wedges, salsa verde, crumbled cotija cheese or queso fresco

 

To Marinate the Steak: Combine all marinade ingredients in a large ziplock bag or in a baking dish. Add the flank steak, and toss with the marinade until it is completely coated. Seal (or cover with plastic wrap or foil, if using the dish) and refrigerate for 15 minutes or up to 1 day.

 

To Make the Tacos: When you’re ready to make the tacos, remove the steak from the refrigerator and let it rest for at least 20 minutes to come to room temperature. Heat your sauté pan (or grill pan) over medium-high heat. Remove the flank steak from the marinade (discard the marinade) and add the steak to the pan. Cook on each side for 4-5 minutes, turning once with tongs, until it reaches your desired level of doneness. Transfer the steak to a separate plate, and let it rest for at least 10 minutes. Then slice it into thin strips on the diagonal. While your steak is resting, add the oil to the sauté pan and reduce heat to medium-high. Add the onions and poblano peppers, and sauté for 5 minutes until the onions are soft. Add the mushrooms and continue sautéing until they are cooked, about 2 minutes. Add the garlic, salt, cumin and black pepper and sauté 1-2 more minutes until the garlic is fragrant. Season with additional salt and pepper, if needed. Pour the veggie mixture onto a serving platter and set aside. Return pan to heat and add the corn tortillas, warming for about 10 seconds per side to soften. Remove pan from heat. Assemble tacos by layering the sliced steak, veggies, cilantro on top of the warmed tortillas. Serve with avocado, lime wedges, salsa verde and optional additional toppings.