Mongolian Beef

Mongolian beef is a fast, easy item to make for dinner.  It takes no time at all and yet tastes like you spent all night making it.  

The beef is cut in pretty thin slices so it's easy to chew and has great flavor.  The sauce is yummy yet not overly strong. The onions add a nice crunch and a bit of color.  I served mine over rice to keep it gluten free but it would also be delicious over egg noodles.

Perfect dinner for a busy week night.  

Mongolian Beef

Recipe from My Recipes

Ingredients

• 2 Tbsp low sodium soy sauce
• 1 tsp granulated sugar
• 1 tsp cornstarch
• 2 tsp dry sherry
• 2 tsp hoisin sauce
• 1 tsp rice vinegar
• 1 tsp chili paste with garlic
• 1/4 tsp salt
• 2 tsp peanut oil
• 1 Tbsp minced fresh peeled ginger
• 1 Tbsp fresh garlic, minced
• 1 pound sirloin steak, cut against the grain
• 16 medium green onions, cut into 2 inch pieces

Cooking Directions

1. Combine the first 5 ingredients and whisk until smooth.
2. Over medium high heat, heat the peanut oil in a large skillet or wok.
3. Add the ginger, garlic and meat. Cook for 2 minutes.
4. Add the green onion pieces and cook for 30 seconds.
5. Add the soy sauce mixture and cook for 1 minute or until thick. Serve hot.

PW's Sloppy Joes

I just got back from my annual trip to Montana, so please forgive the lack of posts lately.  I'll try to get some pictures up in the next couple of days.  We had a fantastic time, I just love it there.

This is a recipe I made right before we left on vacation. Sloppy Joes are just one of those meals that kids love.  When I was a kid it was just a matter of opening that famous can and dumping it in with some ground beef, but this version is tastier and still super easy.  Just some quick chopping and you have a quick meal, ready in no time.

My daughter, also known as the pickiest eater ever, even gave me the thumbs up.  I avoided the spicy stuff listed below as optional just to appeal to her more.  I just gave my personal sandwich a nice couple of dashes of Tabasco right before eating. So delicious!

Sloppy Joes

Recipe from The Pioneer Woman

Ingredients

• 2 Tbsp butter
• 2 1/2 pounds ground beef
• 1/2 large onion, diced
• 1 whole large bell pepper, diced
• 5 cloves garlic, minced
• 1 1/2 cups ketchup
• 1 cup water
• 2 Tbsp brown sugar
• 2 tsp chili powder
• 1 tsp dry mustard
• 1/2 tsp dry red pepper flakes (optional)
• Worcestershire sauce, to taste
• 2 Tbsp tomato paste (optional)
• Tabasco sauce, to taste (optional)
• salt and pepper to taste

Cooking Directions

1. Add the butter to a large dutch oven or pot and melt, add the ground beef and cook until no pink remains. Drain the fat.
2. Add the onions, bell pepper and garlic.  Cook for a few minutes until the vegetables get soft. 
3. Add the remaining ingredients and let simmer for about 15 minutes while you prepare the rolls. 
4. Spread a little room temperature butter on rolls or bread and grill until golden, top with the sloppy joe mixture (add cheese if you're feeling daring) and serve hot. 

PW's Beef Enchiladas

I love Mexican food.  I could eat it twice a week or more.  For some reason I don't make it very often and it's probably because I think it's not going to be as good as the restaurant's.

When will I learn?

This dish has several steps to accomplish but they are easy, and when your end result tastes as delicious as anything you would order at a restaurant, I'd say it's worth it. Plus, the leftovers are just good and it made lunches a lot easier for me for several days after I made it.

You can make this hot or mild depending on the enchilada sauce you use and of course you could also add you favorite spices afterward if you like it really hot.  The flavor is so delicious, the corn tortillas get a little crispy right on the edges and the gooey cheese and yummy filling is so comforting. I love cilantro and it gives every bite a little added freshness.  So good!

PW's Beef Enchiladas

Recipe from The Pioneer Woman

Ingredients

Sauce

• 1 Tbsp canola oil
• 1 Tbsp all-purpose flour
• 1 can (28 ounce) enchilada sauce or red sauce
• 2 cups chicken broth
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 Tbsp fresh cilantro, chopped

Meat

• 1 1/2 pounds ground beef
• 1 whole medium onion, chopped
• 2 cans (4 ounces each) diced green chili's
• 1/2 tsp salt

Tortillas

• 10-14 whole corn tortillas
• 1/2 cup canola oil

Extras

• 3 cups sharp cheddar cheese, grated
• 1/2 cup chopped black olives
• 1 cup green onions, chopped
• 1/2 cup fresh cilantro, chopped

Cooking Directions

1. For the Sauce: In a large saucepan add the oil and flour and heat over medium heat. Use a whisk to combine and let cook for 1 minute. Add the enchilada sauce, chicken broth, salt, pepper and cilantro. Set aside. 
2. For the Meat: In a large skillet add the meat and onions and cook until the meat is no longer pink and the onion has softened. Drain any fat. Add the green chili's and the salt and set aside. 
3. For the Tortillas: Use a small fry pan to heat the canola oil.  Set up your workstation so that you have a dish with some paper towels on it for draining the oil off the tortillas after cooking and a cookie sheet so you can place the tortillas there after you've dipped them in red sauce and are ready to fill them. Get a baking dish ready as well, 9x13 is perfect. Pour 1/2 cup of red sauce into the bottom of that dish and set aside. 
4. To assemble: Fry each tortilla for just a minute or so to soften them up, you don't want them crispy.  Place them on the paper towels to drain while you cook the rest. 
5. After they are all cooked, dip them individually into the prepared red sauce and then place them on the cookie sheet.  Place some meat in the middle, then the olives and cheese and green onions (or whatever fill ins you choose).  Roll them and place them in the 9x13 inch dish, seam side down.  Continue until they are all filled and rolled and in the dish. 
6. Pour the remaining red sauce over the top and sprinkle with more cheese. Bake at 350º for 20 minutes or until bubbly.  Serve hot, garnish with more cilantro if desired. 

Slow Cooker Chili

Winter seems to have finally hit here in the South.  A little snow this morning, not much but it's just a teaser about what's on it's way.  I might be the only one happy about that.

Because of this cold weather, now is an excellent time to post this chili recipe.  I usually just wing my own chili and it always turns out well, so it was unusual for me to follow a recipe.  But it was going into the slow cooker so I thought a recipe might be helpful.  I'm so glad I tried it.  Talk about yummy.
I loved the texture and the fact that it wasn't overly soupy.  I used one regular Rotel can and one mild just in case but it wasn't too spicy at all.

We served ours with some sour cream and some shredded cheese but there are ton's of things that would be delicious on top.  I can tell you that crushed up Dorito's are also really good on top.  Don't ask me how I know that.

If you're looking for a basic chili recipe that will appeal to a large group, this is it!

Slow Cooker Chili

Recipe from CookingClassy

Ingredients

• 2 pounds ground beef
• 1 Tbsp olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 (14.4 ounce) cans diced onion with green chili's
• 3 (8 ounce) cans tomato sauce
• 1/2 cup water or beef broth
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 2 tsp cocoa powder
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• salt and pepper to taste
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can light red kidney beans, drained and rinsed

Cooking Directions

1. Add the oil to a large skillet, when hot add the diced onion. Cook for about 3 minutes. Add the minced garlic and cook for 30 seconds.
2. Add to a preheated 7 quart slow cooker.
3. Use the same pan to brown the ground beef until no longer pink. Drain all but 2 Tbsp of fat. Pour into the slow cooker with the onions.
4. Add all the remaining ingredients except the beans and stir. Cook on low 5-6 hours.
5. Add the beans and heat through about 10 more minutes. Add 1/2 more beef broth or water if you want it soupier. 
6. Serve with your choice of toppings.  Some recommendations are shredded cheddar cheese, sour cream, chopped chives, crackers, cilantro, red pepper flakes, hot sauce. 

Sweet and Sour Meatballs

This is a quick and easy recipe to make for dinner or an appetizer.  If you're making it for dinner just serve it on top of some rice.  For an appetizer just dig in with some toothpicks.  Everyone loves sweet and sour and when you add it to the convenience of meatballs, it just can't be beat.

Sweet and Sour Meatballs

Recipe from Six Sisters Stuff

Ingredients

• 2 pounds frozen meatballs
• 1 (10 oz) jar sweet and sour sauce
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/2 tsp garlic powder
• 1 medium red bell pepper, cubed
• 1 medium green bell pepper, cubed (I used orange)
• 1 medium onion, cubed
• 1 (20 oz) can pineapple chunks

Cooking Directions

1. Place the frozen meatballs in the slow cooker.
2. In a medium sized bowl, add all the other ingredients and mix together and then pour over the top of the meatballs. Stir until coated.
3. Turn slow cooker on low and cook for 7-8 hours or 4-5 hours on high. 

Shepherds Pie

This is another one of my husbands favorite dishes.  He's from New England and it's a favorite up there.  If you've never heard of Shepherds Pie, you're in for a real treat.  This is one of those comfort food meals that you will love to make on a cold winters day.

I love to whip this up after a meal where I have leftover mashed potatoes. If I don't use the mashed potatoes in a respectable dish like this, I'm likely to sit down with just a bowl of them and dig in.  Not as respectable.

Shepherds pie is derived from "cottage pie",  however cottage pie was typically made with beef and shepherds pie was usually made form lamb.  Because shepherds have sheep, see.  Originally a pie made of any meat and mashed potatoes was called "cottage pie".  That concludes your history lesson for today.

Shepherds Pie

From Alissamay's kitchen

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 3 medium carrots, peeled and chopped
• olive oil
• 1 Tbsp A1 Sauce (or your favorite steak sauce)
• 8 ounces tomato sauce
• 1 cup frozen peas
• 1 cup frozen corn
• 3-5 cups already prepared mashed potatoes
• shredded sharp cheddar cheese (optional)

Cooking Directions

1. Preheat the oven to 350º
2. In a large skillet, add a little oil and then add the chopped carrots and onions.  Cook until they are beginning to soften. 
3. In a medium saucepan, add the frozen peas and corn and add water and then heat to boiling. 
4. Add the ground beef and cook until no longer pink. Drain. 
5. Add the A1 sauce and tomato sauce and stir until well combined.  Remove from the heat and pour the meat mixture into a 9x13 inch baking dish. 
6. Microwave the mashed potatoes until warm. Set aside. 
7. Drain the water from the peas and corn and add them to the top of the meat mixture. 
8. Use a spoon to dollop the prepared mashed potatoes onto the top of the peas and corn.  Use the spoon to press the potatoes into an even layer. 
9. Sprinkle the top with cheese if desired and bake for 30-45 minutes or until the shepherds pie is hot all the way through. If the cheese hasn't turned as golden as you'd like, broil it for about 5-10 minutes.  Keep a careful eye on it so it doesn't burn. 
10. Serve hot and refrigerate leftovers. 

Sloppy Joe Cornbread Casserole

One of my favorite childhood foods was Sloppy Joe's.  I still love them to this day although I don't make them that often.  

As some of you know, my daughter falls into that "worlds pickiest eater" category.  I had high hopes for this casserole.  She hasn't liked regular sloppy joe's in the past.

The result? 

She liked it.  Didn't love it but certainly didn't snub her nose at it like she does most things.  

We might be making progress. 

I on the other hand really liked this.  It's easy to make and quick.  I know that most of us are always trying to find something for busy weeknights and this is a great one. It takes less than an hour from start to finish, so not super fast but fast enough for most of us. 

You basically start out by making a cornbread with creamed corn in it.  While it's baking you whip up the meat mixture.  Pour the meat mixture on top of the partially cooked cornbread and then bake it the rest of the way.  Easy peasy.

Soppy Joe Cornbread Casserole

Recipe from BunsInMyOven

Ingredients

• 1 (8.5 ounce) box cornbread mix (like Jiffy)
• 1 cup cheddar cheese, shredded
• 1/3 cup milk
• 1 whole egg
• 1 (14 3/4 ounce) can cream style corn
• 1 (24 ounce) can sloppy joe sauce
• 1 pound ground beef
• 1 Tbsp butter
• 1/2 sweet onion, chopped
• 1 bell pepper, chopped
• 1/4 cup green onion, diced

Cooking Directions

1. Preheat the oven to 400º
2. In a bowl mix together the cornbread mix, 1/2 cup of the cheese, milk, egg and canned corn. Stir together and pour into a greased 9x13 inch dish.
3. Bake for 15 minutes, or until just set.
4. While the cornbread is baking, work on the sloppy joe portion.
5. In a large skillet, add the butter and the onion and bell pepper. Cook until just starting to soften.
6. Add the ground beef and cook until no longer pink, drain.
7. Pour in all but 1/2 cup of sloppy joe mix. Stir around and let get warm.
8. When the cornbread comes out of the oven prick it with a fork all over. Pour the 1/2 cup of reserved sloppy joe mix over the cornbread and smooth out.
9. Pour the meat mixture over the top and top with the remaining cheese.
10. Bake for 15 minutes. 
11. Garnish with the green onion if desired. 

Grandma's Goulash

My husband has so many stories about his grandma, he just loved her to pieces.  Every now and then he'll ask me to try to make something that she used to make him, and then it's just a mission of mine to find a recipe that he gives his approval on.

This is just such a recipe.

It's funny because he only recently started talking about his grandmother's Goulash.  I remember having it when I was young but ours had pea's and corn and other stuff in it that he didn't want.  So, Pinterest to the rescue.

I was lucky with this one.  It only took one recipe to find the one he says is most similar to his grandmothers.  Luckily it also just happened to already be named "Grandma's Goulash".  That sure helped the searching process.

I'm definitely a fan. This is a pretty classic version.  I topped mine with a little sour cream and some shredded cheese and it was delicious.  This recipe does make a lot, perfect if you've got a crowd to feed or if you want leftovers.

Grandma's Goulash

Recipe from Spend With Pennies

Ingredients

• 2 pounds lean ground beef
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 3 cups water
• 1 jar tomato based pasta sauce
• 2 (14.5 ounce) cans chopped tomatoes, undrained
• 2 bay leaves
• 2 cups uncooked elbow shaped pasta
• black pepper to taste

Cooking Directions

1. In a large dutch oven or casserole pan, brown the ground beef, onions and garlic until the beef is no longer pink.
2. Drain any fat. Add the water, pasta sauce, cans of tomatoes and bay leaves. Add pepper to taste.  Bring to a boil and then lower to simmer, covered, for 20 minutes.
3. Add the pasta and continue to simmer until the pasta is tender (about 20-25 minutes). 
4. Serve with some shredded cheese or sour cream on top.

Top 5 of 2014

#5 Ruth's Chris New Orleans Style BBQ Shrimp came in at number 5 for the year.  Hard to go wrong with this recipe, if you are a shrimp lover this is a great recipe to try. 

#4  Homemade Jerky Marinade.  I seriously make this recipe all the time!  It's unusual for me to make the same recipe over and over again and not change anything but this is one that I don't mess with. Great flavor without being too spicy. 

#3  S'mores Cookie Bars are a favorite for so many people.  The bar itself is perfectly chewy and with the addition of the chocolate and marshmallows on top you just can't go wrong.

#2  Crock-Pot Pork Chops are so easy to throw together and let your slow cooker do the work.  The meat comes out so tender and delicious.

#1  Lemon Velvet Cake is just scrumptious.  Perfectly lemony and perfect for the summer.


Thanks for all your support these past years!  I am looking forward to seeing what the New Year brings.

A.1. Slow Cooker Pot Roast

This recipe is found pretty easily, from the back of the bottle.  I know, I'm original like that.  The thing is.  I have a tiny itsy bitsy obsession with A.1. sauce and yet it never occurred to me to look on the back of the bottle for a recipe.  So, maybe you're like me.

I love pot roast from a slow cooker.  I love the idea of throwing a bunch of stuff in a pot and it being done by dinner time without me having to do much work.  Not to mention the wonderful smells in the kitchen that really work up my appetite.

If you're not a fan of A.1. or at least not obsessed with it like I am, don't worry, this recipe just has a background flavor of A.1. but not an overwhelming one. I'm glad I gave it a try.  I usually have all most of these ingredients on hand so I an throw this together when I want to.  This is a delicious cold weather comfort meal.

A.1. Slow Cooker Pot Roast

Recipe from a bottle of A.1. Steak Sauce

Ingredients

• 1/2 cup A.1. original steak sauce
• 1/2 cup water
• 1 package (0.9 oz) onion-mushroom soup mix
• 2 1/2 pounds beef chuck eye roast
• vegetables: Potatoes, carrots, onion as examples

Cooking Directions

1. In a small bowl, mix together the first 3 ingredients.
2. Place the meat in the slow cooker and top with the desired vegetables and then pour the sauce over the top of it all.
3. Cook on low for 8 to 9 hours or high for 6 to 7 hours.

Slow Cooker Texas Chili

Tis chili season!  Finally, I love chili and I loved this recipe because: 

1) It can be cooked all day in the slow cooker. 
2) If you get rid of that tiny bit of brown sugar it's compliant with my Whole30 plan. 
3) It's SPICY, I dig spicy. 

There is something about chili that is both comforting and energizing for me.  Probably because I eat it most often when there is a game of some sort on TV. 

I wanted to try this new recipe because I was having dinner club at my house this past weekend and it was going to be a super crazy day, so I needed a slow cooker recipe. I literally threw this together in about 20 minutes before I had to run off to a soccer game.  When I got home my house smelled so good!  I just had to clean up a little and change for the dinner club crew and I was done.  Slow cookers are a brilliant invention. 

There is definitely some kick to this recipe but not so much that you can't enjoy the taste of it. The meat just falls apart and the spices have cooked into the meat and the veggies. Great cold weather meal!

Slow Cooker Texas Chili

Recipe from The Food Network

Ingredients

• 2 1/2 pounds beef chuck, cut into 2 inch cubes.
• 2 Tbsp packed light brown sugar
• kosher salt
• 2 Tbsp vegetable oil
• 1 small onion, finely chopped
• 5 cloves garlic, smashed
• 2 - 4.5 ounce cans chopped green chilies, drained
• 1 Tbsp ground cumin
• 3/5 cup chili powder
• 1 - 14 ounce can diced tomatoes with chilies
• 1 - 2 Tbsp green hot sauce
• scallions, fresh cilantro, sour cream or shredded cheese for topping

Cooking Directions

1. Add the oil to a large frying pan and heat on high heat.
2. Toss the meat with 1 Tbsp of brown sugar and 1 Tbsp of salt.
3. Cook the meat until browned on all sides in the hot fry pan. Do not crowd the meat, do this in several batches.
4. Transfer the cooked meat to the slow cooker.
5. In the pan you used to cook the meat, add the onion and saute for about 5 minutes.
6. Add in the garlic and cook an additional minute. 
7. Add the green chilies, cumin, chili powder, diced tomatoes and 1 1/2 cup of water and let simmer for about 3 minutes. 
8. Add the tomato mixture into the slow cooker with the meat and cook on low for 7 hours. 
9. Add the hot sauce and the remaining 1 Tbsp of brown sugar. 
10. Serve with suggested toppings or corn chips. 

Spaghetti Squash Bolognese

How is your week going so far? Mine is busy but I'm very happy to get out and enjoy the nice fall weather. The leaves are just starting to turn and the nights are cool.  It makes me happy.

Time to start breaking out some of the recipes I've been wanting to try.  This one is also compliant with my diet so it's a win win.

I've tried spaghetti squash in the past and just didn't like it that much, but this time I really enjoyed it.  I'm glad I tried it again.  My husband is a big squash eater and he ranked this one up there with his favorite butternut squash.

Spaghetti squash is sort of a pain to cut in half.  I wish I could give you some ideas about how to make it easier but I struggled with it myself.  Luckily you only have to cut this one in half lengthwise and then you're done. I especially loved the bolognese.  Full of big flavors that melded together perfectly.  Great, healthy dinner that feels like you're splurging.  Definitely a keeper.

Spaghetti Squash Bolognese
Recipe from Practical Paleo page 280

Ingredients

• 1 spaghetti squash
• sea salt and black pepper to taste
• 2 Tbsp bacon fat or butter
• 1 medium onion, finely diced
• 1 large carrot, finely diced
• 1 stalk celery, finely diced
• 1 clove garlic, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 4 slices bacon, chopped
• 1/2 cup full fat coconut milk
• 3 oz (half a small can) tomato paste
• 1/2 cup dry white wine (optional)
• sea salt and black pepper to taste

Cooking Directions

1. Heat the oven to 375º
2. Cut the spaghetti squash in half lengthwise and clean out the seeds from the middle.  Sprinkle with salt and pepper and lay face down on a baking sheet and bake for 30-45 minutes.  It's done when the the flesh can easily be pulled away from the skin. Place the cooked spaghetti squash in a bowl and set aside until the bolognese is done. 
3. While the squash is cooking, start the bolognese. 
4. In a large skillet, add the bacon fat or butter to the pan, then add the diced onion, carrots and celery.  Cook until the vegetables are slightly translucent and beginning to become tender.  Add the garlic and cook for about 1 minute. 
5. Add the beef, pork and bacon and cook until browned. 
6. Add the coconut milk and tomato paste (and white wine if using). 
7. Simmer for about 20-30 minutes.  Taste and then add salt and pepper as needed. 
8. To serve, add some spaghetti squash "noodles" to a dish and top with the bolognese. 

Mexican Casserole

One of my all time favorite types of food is Mexican.  I just love it! I think you can take something like this casserole and customize it to fit your own personal tastes.  So many possibilities.

This is a quick weeknight dinner that can be made in about an hour.  Your whole family will love it and you could spice it up as much or as little as you want. I personally loved how the bottom layer of tortilla got crispy while baking, making sort of a crust.  Delicious!  My husband loved this so much that I only got to have one little slice of leftovers before it was gone.  In our house, that's a sign of a good meal.  This will be baking a comeback soon at our house.

Mexican Casserole

Recipe from Taste of Home

Ingredients

• 1 1/2 pounds ground beef or turkey
• 1 envelope taco seasoning
• 3/4 cup water
• 1 can (16 oz) refried beans
• 1/2 cup salsa
• 6 - (6 inches) flour tortillas
• 2 cups frozen corn, thawed
• 2 cups (8 oz) shredded cheddar cheese
• toppings such as chopped up lettuce, black olives, sour cream, tomatoes (optional)

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 2 1/2 quart round baking dish with non-stick spray and then line the bottom with 3 tortillas.  Set aside. 
3. In a large skillet, brown the beef (or turkey) and then drain off the fat.  Add the taco seasoning packet and the water and bring to a boil, then let simmer for 5 minutes. 
4. Meanwhile in a medium microwave safe bowl, heat the beans and the salsa until warm and spreadable. 
5. Spread half the meat mixture on top of the tortillas from the dish you prepared. 
6. Top with half the bean/salsa mixture and then half the corn and cheese. 
7. Repeat for the second layer beginning with the remaining three tortillas. 
8. Bake for 40-45 minutes or until the cheese is melted and bubbly.  Let sit for 5 minutes before serving. Top with optional toppings if desired. 

Grandma Maroni's Meatballs

My husband has a minor addiction to meatballs.  It's one of the foods that he'll never turn down.  In my recent cookbook search, I found this recipe, and knew he'd love it.  It's an old Italian style meatball that I'm so glad I tried.  

This is a pretty garlic-y meatball, so maybe cut back a little if you're not a big garlic fan.  The texture was right on.  Tender, flavorful, and the perfect size for your spaghetti dinner.  Honestly, I felt like I was sitting in an old Italian restaurant when I ate these.  I was just waiting for some little old Italian woman to start yelling at me.  My husband told me that his Italian relatives made meatballs like this when he was little.  So for him, this was a really down-home meal.  

There is a sauce recipe that accompanies this meatball recipe in the book, but since I didn't use it I didn't post it.  Maybe next time. :)

Definitely a keeper, I'd make this for his Italian family and feel pretty comfortable about it.
Grandma Maroni's Meatballs

Recipe from "Bobby Flay's Throwdown!" cookbook

Ingredients

• Olive oil
• 1 pound ground beef chuck
• 1 1/2 cups grated Pecorino Romano cheese
• 1 1/4 cups fresh bread crumbs
• 3 large eggs, lightly beaten
• 1/4 cup milk
• 1/2 cup minced fresh flat-leave parsley
• 1/4 cup chopped fresh basil
• 1/2 small Spanish onion, grated
• 3 Tbsp minced garlic
• pinch of Kosher salt, to taste

Cooking Directions

1. Oil a 9x13 inch dish or a rimmed baking sheet, set aside.
2. Preheat the oven to 350º
3. Mix all of the ingredients together in a large bowl, making sure to combine well. 
4. Form the meat mixture into a loose ball the size of a golf ball and place on the prepared dish. 
5. Bake for 35-40 minutes, or until cooked through. 
6. Serve with you favorite pasta and sauce. 

Balsamic Pepper Steak

It's almost the weekend!  In fact it's almost Spring Break.  Whether you have kids or not this should have some meaning for you.  It either means that you're going on vacation, trying to come up with something for the kids to do or avoiding all the places where kids will be.  We have no real plans.  I think we'll try to do a couple of day trips or plan some fun activities but nothing major.  I know several families heading off to Disney World.  Good luck with that, that is one place I would NOT want to be on spring break!

My husband and I are still attempting to improve the way we eat, and that includes doing as many whole foods as we can.  This marinade is fantastic, even if you have no idea what I mean when I say "whole food".  It's OK, this marinade is a winner. 

We didn't plan far enough in advance to marinate for hours, we marinated for like 1 hour.  Needless to say it was totally delish so I know that if I plan ahead next time and let it marinate overnight it will be even better.  We loved it.  Plenty of flavor.  I left it sort of rustic, more than the original recipe describes but we liked it that way and I would probably do it again that way.  Make it your own, you have to eat it after all!

Balsamic Pepper Steak

Recipe from The Saffron Girl

Ingredients

• 4-5 cloves garlic cloves
• 2 tsp whole black peppercorns
• 1 tsp coarse sea salt
• 1 tsp ground rosemary
• 1/4 cup olive oil
• 1/4 cup Balsamic Vinegar
• 2 steaks of your choice

Cooking Directions

1. Using a mortar and pestle, crush the garlic. I don't own a mortar and pestle so I did this whole process by hand.
2. Add the peppercorns and crack.
3. Add the rosemary and salt and grind together. I chopped the rosemary and left some in fairly good sized pieces.
4. Add the olive oil and vinegar and mix well.
5. Pour over the meat (I used steak tips), use the steak of your choice. Do this process in a resealable bag or a container with a tight fitting lid.
6. Marinate overnight or for 4-5 hours.
7. Grill to desired doneness.

30-Minute Mongolian Beef

Back on my Asian kick, I can't seem to get enough.  I saw this on Pinterest and decided to give it a try when a friend came over for dinner.  We both love to try new recipes and luckily she's also on an Asian kick.

We both loved this recipe.  The flavors meld so nicely and the sauce that is created on the beef is sweet,  with a little garlic and ginger flavors.  The onion adds a nice little crunch and onion flavor and the rice soaked up all that yummy sauce.  I think I'll be adding this to my dinner rotation.

It's hard to believe it only took 30 minutes but it went relatively quickly.  I recommend having the beef sliced and waiting.  I sliced mine while the sauce was cooking.  My friend also cut up a few snow peas I had in my refrigerator to add a little more crunch, I think some water chestnuts would also be fantastic.  Apparently this recipe is a knock off of a PF Chang recipe.  I've personally never had this at PF Chang's but it certainly is delicious!

30-Minute Mongolian Beef

Recipe from  Taste

Ingredients

• Vegetable oil
• 1/2 tsp fresh ginger, grated
• 1 Tbsp fresh garlic, minced
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 2/3 cup dark brown sugar
• 1 (1 pound) flank steak
• 1/4 cup corn starch
• 3 scallions, cut into 1 inch pieces

Directions

1. Add about 2 tsp of vegetable oil to a small saucepan and add the ginger and garlic.  Cook over medium low heat until golden. 
2. Add the water and soy sauce.  Add the brown sugar and mix in and then turn the heat up to medium and let boil for about 3 minutes. Remove from the heat and set aside. 
3. Slice the flank steak into 1/4 inch strips against the grain.  Sprinkle the corn starch over the meat and stir to coat evenly.  Lift up the piece and shake off any excess.  Let sit for about 10 minutes. 
4. In a large skillet or wok, heat to medium high and add 1/2 cup of vegetable oil.  Add the meat in batches and cook only until brown on each side and NOT cooked through.  Remove to a paper towel lined plate until all the meat is cooked.  Discard any remaining oil. 
5. Add the soy sauce mixture to the hot pan, it should come up to a boil almost immediately. Add the meat back in with the sauce and let cook for about 2 minutes stirring consistently. Stir in the sliced scallions and serve over rice or noodles. 

Beef Jerky

As I'm sure many of you have done since the New Year, my family and I are trying to get healthier this year.  Part of that for us is trying to figure out how to eat foods that we can make ourselves.  Jerky as you may know is very expensive, but not too bad if you make it yourself!  The flavor is much much better than anything we've bought from the store.

The good news is that we got a dehydrator pretty inexpensively from Bed Bath and Beyond and we used our 20% off coupon.  We can dry fruit and veggies, herbs and even make fruit leather which I'm very excited to try. However, if you don't have a dehydrator there are some homemade versions of that you can make too.

My husband travels a lot for work so jerky is the perfect portable snack for him.  Knowing we made it ourselves makes it that much better!

Homemade Beef Jerky

Recipe from Alton Brown

Ingredients

• 1 1/2 to 2 pounds very lean beef (flank, top round, brisket)
• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 1 Tbsp honey
• 2 tsp ground pepper
• 2 tsp onion powder
• 1 tsp liquid smoke
• 1 tsp red pepper flakes

Cooking Directions

1. I used a Nesco dehydrator for this recipe but there are additional instructions at the link above if you don't have one.
2. begin by cutting the meat about 1/4 inch thick.  It's easier to cut if you freeze the meat for 20 minutes prior to cutting. 
3. Mix all the ingredients together and pour over the meat, refrigerate for at least 4 hours or overnight. 
4. Remove the meat from the marinade and dry using a paper towel, then place on the trays of the dehydrator in a single layer allowing space between each piece. 
5. Follow the manufacturer's instructions for exact instructions. Mine said 8-10 hours so I set it up to cook during the night. It took about 10 hours. 

PW's Beef Stew with Mushrooms

I'm happy to report that this recipe was the winner of the week.  I realize the week isn't over yet but that's how strongly I feel about it.  I know, without a doubt, that I cannot top this recipe this week. There, I said it.

There are many nice things to say about this Beef Stew recipe but honestly the thing that tickled me the most was that it took less than an hour to make.  The meat still turned out tender and delicious.  The second thing I like it that the only vegetable involved is mushrooms, and those are left whole, therefore no slicing and dicing needed.  Third, it's a one pot meal so better for clean up purposes.   Now of course you will need an additional dish to make the noodles or mashed potatoes that you decide to serve this with but two dishes to clean isn't much to ask.

My husband and I fell in love with this concoction after the very first bite.  Tender meat, thick flavorful gravy, we both love mushrooms and served on top mashed potatoes? Heaven!  If you're a meat and potato lover then this is for you.  Omit the mushrooms if you don't like them or even replace them with a veggie you do like.  A must try for this fall/winter!

Beef Stew with Mushrooms

Recipe from ThePioneerWoman

Ingredients

• 2 pounds beef stew meat pieces
• 2 Tbsp flour
• 4 Tbsp butter
• 2 Tbsp olive oil
• 2 whole shallots, minced
• 2 whole garlic cloves, minced
• 8 ounces Cremini or White button mushrooms
• 1/2 cup red wine (I omitted this)
• 1/2 can beef consomme (I used a whole can)
• salt and pepper to taste
• 2 fresh thyme sprigs
• 2 Tbsp flour

Directions

1. In a dutch oven or a large stock pot, melt the butter an oil over medium high heat.  In a separate bowl, sprinkle the flour over the beef pieces and stir to coat. 
2. When the butter has melted, add half the meat into the hot pan and brown on all sides.  Remove the browned pieces to a separate plate, then add the rest of the meat and brown it. 
3. After all the meat is browned, remove it to the plate and set aside. 
4. In the unwashed pot, add the shallots and garlic and sauté for about a minute. Add the mushrooms and sauté for 2 minutes. 
5. Add in the wine, beef consommé and half a can of water, salt and pepper to taste.  Add the beef back into the pot and reduce the heat to low.  Add the two sprigs of fresh thyme. 
6. Simmer for about 30-45 minutes. 
7. Mix the flour with a little water and add to the stew, let simmer for 10 minutes and then turn off the heat and let sit for about 10-15 minutes. 
8. Serve over mashed potatoes or pasta like egg noodles or fettuccine. 

Gramma's Pepper Steak

I remember growing up with this meal, it brings back warm memories of my dinners at my gramma's house.  I'm happy to say that when I made it it turned out just like my gramma's.  This recipe is one she had published in the "Brisban Community Cookbook" so I feel like it's OK to put it here on my blog.

This little cookbook is a treasure, if you've never seen one of these little community cookbooks you've got to find one.  Talk about great recipes!  I can't wait to post more of them soon.

This recipe is quick once you get all the slicing done.  Much easier to have it all waiting for you.  I speak from experience. I think from start to finish this was done in about 30 minutes or so.  My husband says I can make it anytime I want.  Translation: Please please please make this again and don't change anything at all like you usually do that drives me so crazy.  See how I can read him so well? I have a bad habit of changing things around but this being one of my gramma's recipes, I wouldn't change it. I like to remember it just as she made it.

Just so you know, my gramma is alive and well at 93.  Though she doesn't cook anymore I'm sure she'd eat this up if it were made for her.  Hi gramma!

Pepper Steak

From my gramma Marge F.

Ingredients

• 1 pound round steak, thinly sliced into strips
• 1 can (12 oz) beef broth
• 1 1/2 cups sliced celery
• 1 medium bell pepper, cut into strips
• 1 large onion, thinly sliced
• 1 1/2 cup mushrooms, sliced
• 1/2 cup green onions, sliced (optional)
• 1 Tbsp soy sauce
• 2 Tbsp cornstarch
• 1/4 cup water

Directions

1. It's best to have all the ingredients sliced before you begin….
2. Heat about 2 Tbsp of oil in a large deep skillet and add the beef.  Brown over medium high heat. 
3. Add the broth, vegetables and soy sauce and reduce the heat to simmer, cover and let cook for 10 minutes. 
4. In a small dish, combine the water and cornstarch and then pour over the meat and vegetables. 
5. Cook until the vegetables are tender. 
6. Serve over rice if desired. 

Steak Sandwich

I've been looking at this recipe on The Pioneer Woman's website for a long time, thinking that I'd really like to make it but never really making the commitment.  I'm sorry I waited. Honestly, it's really good and really quick. Such simple ingredients combined to make a delicious lunch or dinner. As you can see, we added cheese to ours but it would be just as good plain.  When I recently saw a re-run of The Pioneer Woman's show on the Food Network and as she was cooking it my mouth was just watering.  It was at that moment my husband and I added it to our menu.

Ree dresses this sandwich up on her website while Marlboro Man keeps it simple but I could go either way.  The juice drizzled over the top is key so don't skip that step.  This sandwich reminds me of an Au Jus sandwich and a cheesesteak sort of all mixed up. You use cube steak which is a less expensive cut of meat, onions and rolls aren't expensive so you should really add this to your meal rotation.

Dinner in less than 20 minutes, you can't beat it!

Steak Sandwich

Recipe from ThePioneerWoman

Ingredients

• 2-3 pounds cube steak
• 1 whole large or 2 small onions, sliced
• 2 sticks butter
• seasoned salt
• 1/2 cup (approximately) Worcestershire Sauce
• Tabasco sauce, to taste
• 4 French/deli rolls

Cooking Directions

1. In a large skillet, add the sliced onion to 1/4 stick of butter and cook until translucent. Remove and set aside.
2. Slice the cube steak and season with seasoned salt.
3. Add another 2 Tbsp of butter over high heat until it's beginning to brown, then add the steak. Cook the steak in a single layer over medium high heat. Flip after about a minute.
4. After the meat is browned on both sides, add the Worcestershire sauce, Tabasco sauce and 2 Tbsp of butter. Add the cooked onions back in with the meat.
5. Butter each of the rolls on the cut side and place them on a hot skillet until golden brown.
6. Scoop enough meat to cover the bottom of one roll and then add some additional juice.
7. Garnish as desired or just eat as is.