Beef with Snow Peas

I am really digging stir fry dinners! I bookmarked this recipe months ago, it’s a PW recipe so I knew she wouldn’t steer me wrong ūüėČ The flavor in this dish is spot-on! I didn’t have the required sherry, so I used Mirin – other than that, I followed all the directions. My family really enjoyed this meal and I my picky eater asked if she could eat leftovers before she was finished with her serving ūüėČ Thanks for reading, enjoy!

Beef with Snow Peas – adapted from The Pioneer Woman

  • 1-1/2 pound¬†Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
  • 1/2 cup¬†Low Sodium Soy Sauce
  • 3 Tablespoons Mirin
  • 2 Tablespoons¬†Brown Sugar
  • 2 Tablespoons¬†Cornstarch
  • 1 Tablespoon¬†Minced Fresh Ginger
  • 8 ounces, weight¬†Fresh Snow Peas, Ends Trimmed
  • 5 whole¬†Scallions, Cut Into Haf-inch Pieces On The Diagonal
  • Salt As Needed (use Sparingly)
  • 3 Tablespoons¬†Peanut Or Olive Oil
  • Crushed Red Pepper, For Sprinkling
  • Jasmine Or Long Grain Rice, Cooked According To Package

Directions:

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Ground Beef Tacos II

When in doubt, ask your nine-year old what you should make for dinner…the boy loves tacos! Any Tex-Mex style foods, really. We haven’t had tacos in a while, so I agreed; searched through Pink Parsley and chose this recipe. M is anti-corn tortilla for some reason, so I haven’t decided if I want to fry up the flour tortillas I’ll be using for these.

Verdict: Yum! The leftovers didn’t last more than one day either! I served this with my fave rice, fresh pico de gallo, pepper jack cheese and lettuce. Everyone enjoyed these and my picky daughter even ate more than a few bites. This is the second ground beef taco recipe that I have posted here, and I’m happy to report that this one is going to be my go-to recipe. Thanks for reading, enjoy!

Ground Beef Tacos – adapted from Pink Parsley via Cook’s Illustrated

  • 2 teaspoons vegetable oil
  • 1 small onion, chopped (about 2/3 cup)
  • 4 garlic cloves, minced
  • 2 Tbs chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano (*I used Mexican oregano)
  • 1/4 tsp cayenne pepper
  • kosher salt and ground black pepper
  • 1 pound 90% lean (or leaner) ground beef
  • 1/2 cup tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tsp brown sugar
  • 2 teaspoons apple cider vinegar
Directions:

Heat oil in a large nonstick skillet until shimmering.  Add the onion and cook, stirring occasionally, until softened, about 4 minutes.  Add the garlic, spices, and 1/2 teaspoon salt.  Cook, stirring constantly, until fragrant, about 1 minute.  Add the ground beef and cook, breaking up meat with a wooden spoon and scraping the bottom of the pan to prevent scorching, about 5 minutes longer, until meat is no longer pink.

Add tomato sauce, broth, brown sugar, and vinegar; bring to a simmer and reduce heat to medium-low.¬† Simmer uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes.¬† Adjust seasonings with salt and pepper and serve with your favorite taco fixin’s.

 

 

Steak Marinade

Now, I’m not usually for fiddling with a perfectly good steak; but while searching through Pinterest, I came across this and the combination of flavors worked well and I thought “why not?”. Steak was on the menu, and I already had all the marinade ingredients so, again – “why not?”. Three strip steaks are soaking in this now and soon I will flip them over to marinade a little longer on the other side.

Verdict: These had great flavor and were so much more juicy than the steaks that were not marinated. M accidentally overcooked the steaks, but it didn’t dry out the marinated ones at all – they were still tender! Thanks for reading, enjoy ūüôā


Steak Marinade – adapted from Kayotic Kitchen

  • 3 tbsp oil (*I used grapeseed)
  • 1 1/2 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 2 tsp fresh lemon juice (*I didn’t have lemon, woops!)
  • 2 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1 large garlic clove, sliced
  • 1 large shallot, sliced
  • 2 rosemary sprigs, crushed to release the oils
  • tabasco
  • pepper
  • salt

Directions –

1. Combine all ingredients in a bowl and pour over top steak. I placed my steaks in a glass baking dish, then covered with plastic wrap. Marinade for at least 4 hours.

Tri-Tip Tacos

Yum! This was my first experience preparing and eating tri-tip, and I’m happy to report that it was excellent. ¬†I was inspired by this recipe, but created my own seasonings for this. I’m just guessing on the amounts, but that’s what’s so great about this kind of meal, just throw in what seasonings you prefer and make it as mild or spicy as you like. The flavor was pretty good, but next time I would marinade the meat overnight in the seasonings or just add more seasonings to the meat in the first place if I didn’t plan ahead. We used the leftover meat for bean and beef burritos (but that’s another post). Thanks for reading, enjoy!
Shredded Tri-Tip Tacos –¬†
  • 2 to 2 1/2 lbs. tri-tip roast
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 1 tsp. Mexican oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • 1 can (14 1/2 oz.) diced tomatoes
  • 1 can (4 oz.) mild green chilies
  • 1/2 large onion, chopped
  • 3 garlic cloves, smashed
  • corn or flour tortillas
  • optional toppings: shredded cheddar cheese, diced fresh tomatoes, avocado slices, salsa, lime wedges

Directions

In a small mixing bowl, make taco seasoning rub by combining the kosher salt, black pepper, garlic powder, paprika, ground ginger and cayenne pepper. Mix well.

Rub tri-tip with dry spice rub and place in  crock pot. Cover roast with diced tomatoes,  chillies, onion, and garlic. Place the lid on the crock pot on and cook on low for 8-10 hours.

Remove from oven and place tri-tip on cutting board. Discard the smashed garlic. Leave remaining juices, tomatoes, chillies and onion in pot.

Using two forks, shred the tri-tip by holding one fork steady with one hand and slowly scraping the other fork, prongs faced backwards, with your other hand away from the other fork. Transfer the shredded tri-tip to a large bowl and add the reserved cooked vegetables and juices from the Dutch oven. Stir to combine. Serve in warmed tortillas with all your favorite toppings. Enjoy!

Meaty Meat Sauce (aka Man Pasta)

I tweaked The Pioneer Woman’s recipe just a little to use what we had here and to enhance the flavor. I tried this once a couple of years ago and I remember that M really enjoyed it because he’s not much of a tomato sauce fan. He is a big meat fan of course, so this one made it to repeat status. I like the addition of Italian sausage and I get mine from a local specialty food store. They make their own sausages and these are so much better than any brand I have tried. Pair this simple sauce with a hearty pasta shape, serve with garlic bread and if you’re feeling a little guilty – a green salad. You can’t go wrong with this dinner, and the men in your life will thank you ūüôā

Pasta alla Marlboro Man – adapted from The Pioneer Woman

  • 2 Tablespoons Olive Oil
  • 1/2 whole Large Onion, Diced
  • 2 cloves Garlic, Minced
  • 1 pound ground beef
  • 1 pound Italian sausage (I used a combination of hot and mild)
  • Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • 1 teaspoon (generous) Ground Thyme
  • 1 28 ounce can San Marzano whole, peeled tomatoes
  • 1 8 ounce can no salt tomato sauce
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 1 – 1 1/2 pounds Rigatoni

Directions –

Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.

Add ground beef and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme. Stir to combine. Dump in canned tomatoes with their juice, and tomato sauce. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.

Cook rigatoni according to package directions‚ÄĒdon‚Äôt overcook! Drain and pour over top the meat sauce. Cook and combine over low heat. ¬†Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings.

Chili Cheese Dogs

This turned out to be really tasty. I’m glad I took the time to make this instead of opening up a can of chili like I normally do. Those are always so full of salt and other preservatives…it kind of looks like dog food! The flavor and texture were so good, a little smokey, a nice kick and even a little sweet. We enjoyed this over nitrate/nitrite free all beef hot dogs and these homemade buns. The leftovers would be fantastic on top of fries, tater tots, or just with some cheese melted on top. Thanks for reading, enjoy!

Chili con Carne – adapted from Seasaltwithfood
  • 3 Tbsp Olive Oil
  • 3 Cloves Garlic, chopped
  • 1 Medium Yellow Onion, finely chopped
  • 1 pound ground beef
  • 1 tsp Dried Oregano (I used Mexican oregano)
  • 4 Tbsp¬†Ancho Chili Powder (I used 2 TBSP Ancho, 2 TBSP Chili powder)
  • 1 tsp Cumin Powder
  • 1 can red kidney beans, rinsed and drained well
  • 1 – 14 ounce can diced tomatoes
  • 1 cup water
  • Sea Salt
  • Shredded Cheese
  • Chopped Cilantro
  • Sour Cream, optional

Directions –

Preheat oven to 350 degrees.

Heat the cast iron pot over a moderate heat. Add the oil, garlic, and onion and cook until golden, stirring occasionally, about 8 minutes.

Turn the heat on high, mix in the ground beef, oregano, chili powder, cumin, and stir until the beef mixture is deep red in color and the meat is no longer pink.

Add the beans, diced tomatoes, and water into the beef mixture. Bring it to a boil, switch off the heat and cover with a piece of parchment paper and then cover with the lid. Cook in the preheated oven for about 1 ¬Ĺ hours and season with sea salt. Serve the chili with cheese, cilantro, and sour cream, if desired.

Chunky Beef Chili

This one is an old favorite. I don’t make it very often, but the weather promises to be much cooler tonight, so I had to take advantage of it! It’s not a quick meal but the flavors are worth the wait. The addition of the cinnamon stick is noticeable, but it is probably my favorite flavor note in this chili. The cinnamon’s sweetness/spiciness makes this dish so unique! Please don’t shy away from it ūüėČ

Yum! This was so good and my husband was very appreciative of this dinner. It makes the house smell wonderful – so good, there should be a candle in the scent! ūüėČ The long simmer makes the meat fall apart tender and there is a pleasant kick to it. It’s not the tongue burning type, but the kind that you feel in the back of your throat. I used two jalapenos, one I left with the seeds and membrane and the other I scooped out to guard against the taste bud searing heat. Thankfully, the sour cream cools it down nicely and the cornbread I made for this (to be in a later post) is perfect crumbled over top the chili. Thanks for reading, enjoy!

Chunky Beef Chili – adapted from Martha Stewart

  • 2 pounds sirloin steak, cut into 1/2-inch cubes
  • 12 ounces sweet Italian sausage, casings removed
  • 1 onion, coarsely chopped
  • 1 to 2 jalapeno chiles, (ribs and seeds removed for less heat, if desired), diced
  • Coarse salt and freshly ground pepper
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 tablespoon yellow cornmeal
  • 1 whole cinnamon stick
  • 3 dried bay leaves
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • Toppings, such as shredded Monterey Jack cheese, pickled jalapeno chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)

Directions

  1. Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
  2. Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
  3. Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
  4. Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.

Meatball Sandwiches

I haven’t made meatball subs since¬†December, and that recipe was really good. I do enjoy trying new recipes, and M mentioned that he’d like the meatballs to be smaller to make the subs easier to eat and less messy. These are baked in a mini muffin tin, so they’ll all be nice and uniform in size. The sauce couldn’t be easier – I basically ignored it for two hours and it just reduced down into a rich marinara. Be sure to keep the heat at low in case you’re anything like me and completely forget it for about 40 minutes! I went next door to share some granola with my neighbor and ended up talking for quite some time ūüėČ

Verdict: The sauce was great but the meatballs were lacking in flavor. The meatballs I made for the subs back in December were much more flavorful. These can be tweaked more to suit our tastes, but what made me want to try these in the first place was that they are baked.

Meatball Subs Рadapted from CookEatLove
Basic Tomato Sauce:
  • 2 large onions, chopped
  • 2 (28 ounce) can crushed tomatoes
  • 6-8 leaves fresh basil leaves
  • 3-6 cloves garlic roasted
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • drizzle with olive oil, 5 tbs
  • finally, just before serving add 2 tbs of butter to bring layers of flavor to the sauce.
Directions:
1. In a large saucepan over medium-high heat, add crushed tomatoes and raw quarted onions (big chunks). Add  basil, garlic, salt and pepper. When the garlic is done roasting add this as well.  Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Drizzle with olive oil part way through the simmering to taste (I usually simmer for a couple of hours).  Remove the big chunks of onion and just before serving add the butter.
Meatballs: (makes 30)
  • 1.25 pounds ground lean beef (roughly, does not have to be exact, just about those combinations)
  • 1 pound ground pork *see above note
  • 2 large eggs
  • 1/2 cup freshly grated Pecorino Romano
  • 1¬† tablespoons chopped basil
  • 1/2 clove of minced garlic
  • Salt and pepper to taste
  • 1 cup breadcrumbs (I used hamburger buns toasted in the oven then grated in the food processor)
  • lukewarm water just to moisten a little more

*bread crumbs for rolling the meatballs in before putting them in the muffin tray is optional – if you decide to, just make extra from the ones you used for the meat mixture

Pre-heat oven to 400.  Combine beef,  pork in a large bowl. Add eggs, cheese, basil, garlic and salt and pepper. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, a bit at a time until the mixture is quite moist. Using your hands, shape the meatballs into rounds  and place the meatballs in individual, miniature muffin tin cups. Bake for 15-20 minutes or until golden and cooked through.

To Assemble:

*6-8 hoagie buns

*fresh mozzarella cheese

Finally, when you are assembling the meatball subs, use a nice crispier hoagie to absorb some of the tomato sauce.  I dig out a small well in the lower part of the bun to let the saucy meatballs sit. I placed mozzarella cheese in the bottom of the hollowed out rolls, place the meatballs on top and then add sauce and cheese . Sprinkle with grated mozzarella cheese and then broil the sub so that the cheese is bubbly.  Finally eat.

Slow-Cooker Shredded Beef Tacos

I ¬†love taco night:) Especially when all the work takes about 10 minutes to prepare and then the crock pot does the rest. I seared the meat and prepared the sauce the night before. I decided that it was best to have it ready to go so I don’t have to stress about it the next day. There is lots of spring cleaning I need to finish…one less thing is just that – one less thing.

The verdict: The meat was so flavorful, tender, juicy and not at all spicy. It just has a wonderful smoky flavor from the chipotles and smoked paprika. I used two chipotles in mine and they weren’t overpowering at all. We ate these tacos with my “orange” rice, this salsa, cilantro¬†and some shredded Colby¬†Monterey jack cheese. I suppose some day I should share my “orange” rice with you all since I have mentioned it in several different postsūüôā Thanks for reading, enjoy!

Slow-Cooker Shredded Beef Tacos – adapted from Gimme Some Oven

  • 1-2 Tbsp. extra virgin olive oil
  • 2 pounds beef (boneless chuck roast)
  • 1 tsp. chili powder
  • 1/2 tsp. cumin (*cumin is my favorite, so I always use extra)
  • 1/2 tsp. smoked paprika
  • 1 cup beef stock
  • 2 Tbsp. tomato paste
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • Flour tortillas
  • Favorite taco toppings

Method:

Heat the olive oil in a large, heavy skillet over medium-high heat.  Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker.  Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks.  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.