Category Archives: Beef

Stuffed Peppers

The other night we made stuffed peppers for dinner and again, this is really one of those meals that you can make unique to your tastes. We used green peppers, but if you prefer sweeter red peppers or even yellow, orange or purple peppers, by all means. We also used ground veal in our peppers, but most people would probably opt for beef (bison, chicken or turkey meat would be even lower in fat) for example. I’m not sure what inspired the use of veal, but sometimes you just want something different.

I have to give Greg all the credit here on this dish- he created it and made it while I was still at work. I love coming home to a dinner cooking in the oven 🙂

Like I said, he used ground veal. He browned it and set it aside. Later, adding some freshly grated parmesan.

To add some sustenance he also added some freshly sauteed onions and spinach and a little tomato sauce. Many recipes call for other fillers, such as rice or breadcrumbs, but he omitted that and honestly, it was not missed!

Then it was time to stuff the peppers, which he cored out nicely.

He baked them for about 40 minutes.

Though the skins were nice and wrinkly, the peppers were still quite firm. I would recommend a little longer in the oven, maybe 50-60 minutes if you prefer them more tender.

All in all, it was a good wholesome dinner!

Recipe for Stuffed Peppers

lettuce leaf tacos!

mmm tacos. Who doesn’t love a good taco every now and then? The beauty of the taco is that you can make it exactly how you like it and it’s still a taco (ie: hard shell, soft shell, choco taco 🙂 ). Although I do love me some of those pre-made corn taco shells or a soft flour tortilla to support my beef and cheese, we decided to go the healthier route for our taco night this time and use these large, beautiful romaine lettuce leaves.  We made some fresh guacamole to complement the earthy lettuce shells and topped the tacos with cilantro and lime for a tasty version of the classic beef and cheese taco.

First, the guac. I like to make guacamole with just a few ingredients ’cause I love avocados so much.

All I use are avocados, red onion, fresh cilantro, lime juice and salt and pepper.

Chop, chop, chop…

…then mash, mash, mash…

…and you have one of the most easy, yet most delicious condiments on the planet.

From here all we did was brown some ground beef, mix in a little taco seasonings, and served it atop a large lettuce leaf with some cheese, chopped tomato, guacamole, fresh cilantro and lime. Nothing fancy, but downright delicious.

Nothing processed or refined in this spin on a Mexican? American? traditional dinner food. Whole foods and tons of flavor. YUM!

Corned Beef and Cabbage 2 Ways

Without an Irish bone in our bodies but a profound love for corned beef we made our own version of corned beef and cabbage for dinner the other night. We made (bread-less) reubens with coleslaw 😉 . Greg used the rotisserie oven to make the corned beef and I made a delicious, sugar free, cole slaw. I started making this coleslaw last summer and I have it down to a science now. It’s really easy to make and you can add whatever veggies or toppings you like. Plus, it makes me think of summer since it is a great condiment to anything grilled. (Grilling season is quickly approaching! 🙂 )

Once the corned beef was ready, Greg sliced it up. We topped it with some sauerkraut and sliced swiss cheese and let the cheese melt until it was nice and gooey.

We had the coleslaw on the side and served it with some Russian dressing on the side to dip.

It was a great meal and we did not spend much time making it at all!

Recipe for Coleslaw

Steak Chili

I love making chili in the winter time and there are so many different styles to try. I asked Greg to make chili for us one weekend and he decided to make chili with steak (beef chuck roast) instead of traditional ground meat.  He began by trimming the meat and cutting down the 3 1/2 pound roast into cubes. Coincidentally, this occurred during Maryland’s nail biter against Virgina Tech and provided him with a good outlet for all that anxious energy. Maryland won by the way!

We used the dutch oven again for the chili, like we did with the Cincinnati Style Chili we made several weeks ago. For this chili version,  start off by browning the meat on the stove top and drain the excess liquid.

It does not have to be cooked all the way through at this point, because it will go in the oven for another 3+ hours.  However, once you get a nice brown coating, add the remaining ingredients and stir to combine.

At this point it is pretty chunky, but it will cook down over the next few hours and each part will be rather indistinguishable.

Before three plus hours in the oven (above) and after (below).

It thickened up quite a bit and all of the bug chunks of meat cooked down and became much smaller with an almost shredded like consistency.Similarly, most of the other ingredients (tomatoes, onions, peppers) also cooked down and created a thick sauce like texture.

We topped it with some shredded cheddar cheese, raw yellow onion, and avocado. YUM!

Chili is so good for leftovers too! Hope you like it!

Recipe for Steak Chili

Spaghetti (Squash) and meatballs!

I have heard a lot about spaghetti squash throughout the winter on the many food blogs I read and I finally tried it a few weeks ago. I REALLY liked it and I found it to be a great alternative to pasta or rice, or really any starch you need to soak up some sauce. It’s almost like tofu in the sense that it has very little flavor of it’s own and conforms to whatever you want it to be. It is relatively easy to make and did I mention there are like 50 calories in the entire squash and very few carbs!

I decided to pair it with on of my favorite things to make and eat, meatballs!

First the making of the “spaghetti”.

Conveniently, the directions for how to cook the squash are on the sticker. I microwaved it for about 12 minutes and then baked it for an hour in the oven.

Now doesn’t this look scrumptous! Yeah, it’s pretty gross looking but forge ahead and it will be worth it!

Scrape out all the parts that remind you of a pumpkin, ie: the seeds and orange clumps. After that you basically just use a fork to pull out the strands.

Looks like pasta right?

It produces quite a bit of  “spaghetti”. I would say at least six servings, if not more.

On to the meatballs!

It’s all pretty self explanatory from here on out.

Yeah, enough meatballs to feed a small army. Leftovers!

Recipe for Meatballs

Balti Beef

We have a recipe book that is all about curry and one night this week we decided to make a recipe we have made once before called Balti Beef. In following this recipe you primarily make a sauce using onion and tomato and serve it over beef and red bell pepper (along with some more onions!) and Indian spices. It is very delicious and full of flavor and it was a good excuse to give the new blender a test drive.

Lots and lots of onions in this dish! It was a little tough to get through all the chopping without shedding a few tears.

Along with the onions, we sauteed garlic and ginger. The recipe called for garlic paste and ginger paste, but since we couldn’t find those at Giant we just used fresh chopped garlic and ginger. Along with that, we added a can of chopped tomatoes and 8 different seasonings.

After simmering on low for about twenty minutes and cooling for another 10 or so, it was time for the blender. Check it out!

You can get a general idea of the thickness of the sauce here and look at that beautiful red orange color!

Once the sauce was finished  it was time to make the rest of the dish.

More onions and garlic!

Some fresh red bell pepper added to the mix.

Next, we added the beef and sauteed for two minutes, followed by the Balti sauce. We let it summer for another 5 minutes.

We served it over some jasmine rice with some fresh cilantro for garnish. If you want to go without the rice it is equally as good on it’s own (I just had it for lunch this way 🙂 ).

Anyway, it was good mush! Foods of the Indian/Paki persuasion often look like mush to me- tasty mush though!

Hope you enjoy this one!

Recipe for Balti Beef

Meatloaf! The All-American Dinner

Whether it’s 1950 or 2010 you cannot go wrong with this dinner. A classic diner institution, I am pretty sure my meatloaf can match up with anything you see on Diners, Drive-ins and Dives. Ok, maybe I’m getting a little carried away here, but as Greg said, my meatloaf is good because I make it with love. I really do LOVE making (and eating) this meatloaf and the combination of eating it with mashed potatoes and peas (thanks to my Grandma J) is the ultimate combo.  In our house though there is a division over ketchup. I simply cannot eat meatloaf without it and Greg rarely uses it all and prefers his meatloaf with the classic beef gravy, which coincidentally I do not like so much. So, what to do? Make two meatloaves- one with ketchup and one with gravy.

The ingredients for the all-American dinner include, meatloaf “mix” (ground beef, pork, and veal), peas, mashed potatoes (cheating, ya caught me-not from scratch), ketchup (reduced sugar), onion soup mix (hiding in the background), beef gravy, eggs, and bread crumbs.

Meatloaf #1 was my meatloaf- Ketchup Style.

From left to right, bread crumbs (I try to use as little as possible), onion soup mix, ketchup, and an egg atop a package of ground meat. I mix my meatloaf by hand to get all the ingredients incorporated together.

Meatloaf #2 was Greg’s meatloaf- Gravy Style

From left to right, onion soup mix, gravy (a little too much poured out than I wanted), egg, and breadcrumbs (I had to use more to balance out the excess gravy) atop a package of ground meat. Due to my pouring error I had to add more breadcrumbs to get the consistency right. This nearly doubled Greg’s meatloaf in size from mine.

Each loaf went into it’s own dish and got covered in preferred sauce- mine ketchup, Greg’s gravy.

These guys have to cook for a while, at least 45 minutes. In the meantime, I prepared the sides- mashed potatoes and peas. It’s tough to know when the meatloaf is done. I used a meat thermometer and also just went on looks. Below: this meatloaf is not quite done but it’s getting close.

Yum, yum, yum. Both varieties came out great.

Ketchup!

Gravy!

I have to say, the gravy plate looks great! I still prefer to have it my way though.

Recipe for Meatloaf

8-Layer Taco Dip

On Saturday, it snowed more than the predicted 1-inch and we were semi-snowed in for the night. I think we ended up getting closer to six inches, which was a pleasant surprise.  Though this ruined our plans to head into DC for the night, we reconciled by making a sinfully delicious taco dip and purchasing a rather large bottle of Crown Royal. All was good…

The making of the dip- all 8 layers:

1.

da beans

2.

no, this is not icing

3.

3.a,b,c

4 & 5.

meat/peppers/onions

6.

7.

8.

those are jalepenos on the right side

You can’t really go wrong with any of these ingredients individually let alone when combined into a super-dip! We served it with some tostitos chips and happily munched away. This dish is straight up junk food at it’s finest. Mmm…

Recipe for 8-layer taco dip

Oven Roasted Brisket

I guess Greg was inspired by our most recent trip to Urban BBQ when he decided what to make for dinner the other night… Brisket! Unfortunately though smoking this baby was out of the question considering it was under 20 degrees outside and we don’t technically own a smoker.  So, oven roasting it was.

Massive amounts of seasoning were added to the meat a suggested by Paula Dean. We don’t have a roasting pan so Greg used a basic Pyrex baking dish and it worked just fine.

I believe this picture was taken after an hour or so of baking. You can see that Greg added beef stock to the pan. It went back in the oven for another couple of hours.

This is what it looked like when it was finished. It shrunk down quite a  bit as you can see.

Greg and I went different directions with how we ended up eating it. He had his on an onion roll with some BBQ sauce.

a lil blurry...

Instead of a sandwich I opted for having the meat by itself with some of the natural gravy/pan juices.

yum!

Recipe for Oven Roasted Brisket

Taco Salad

This recipe is really easy!

the peppers and onions should be sauteed until soft

We tried to add avocado but the one we had just wasn’t ripe enough 😦 I topped this with a salsa ranch dressing we had in the fridge but you can have it with sour cream, guacamole, or any other dressing you like. Simple, but good.

Recipe for Taco Salad