Perfect Pot Roast

I’ll admit it. I’m not the biggest roast fan. It’s always been a little dry and flavorless for my taste. Until now. This roast made me a believer.

2-4 lb. roast or round steak 
1 small onion, chopped
1 cup water
1/2 cup catsup
2 tsp. Dijon mustard
1/2 cup red wine
1/4 cup cornstarch
1 cube beef bouillon
1/4 tsp instant coffee
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp pepper
1/8 tsp salt
1/8 tsp paprika

Place roast in the bottom of a large crock pot. Add remaining ingredients. Cover and cook on low, 6-8 hours. Thinly slice and serve with remaining sauce.

*Adapted from cooks.com and food.com

Cube Steak Parmesan

Stuck in a chicken rut? Try this Italian classic with inexpensive cube steak instead of chicken.

3-4 cube steaks 

½ cup flour

Salt and pepper

2 eggs, beaten

½ cup Panko bread crumbs

½ cup shredded parmesan

4 T olive oil

1 (32-oz) can tomato sauce

2 tsp sugar

½ tsp oregano

½ tsp basil

½ tsp garlic powder

½ cup shredded mozzarella

Preheat oven to 350 degrees and prepare a 9x13 baking dish with cooking spray.

Pour flour onto a plate and season with salt and pepper. Beat egg in a separate dish. Combine bread crumbs and parmesan on a third plate. Preheat oil in a large skillet over medium-high heat. While the oil heats, dredge steaks in flour, egg, and the bread crumb mixture, coating each side completely. Add steaks to hot oil and fry until just browned on each side.

In a small bowl, combine tomato sauce, sugar, oregano, basil, and garlic. Pour enough of the sauce into the baking dish to coat the bottom. Place steaks atop the sauce in a single layer and top with the remaining sauce. Cover with foil and bake for 20 minutes. Remove foil, sprinkle with mozzarella, and bake for an additional 10 minutes. Serve with your favorite pasta.

Irish Guinness Stew

A hearty beef stew is one of my family’s favorite comfort foods – I’ve been making it for years. Since none of us are big corned beef fans, I decided to give our stew an Irish flare this St. Paddy’s day. The Guinness and the “secret ingredient” (chocolate – trust me on this one) added a rich, bold flavor that had us going back for seconds…and thirds.

3 T olive oil, divided 

2 lbs. stew meat

Salt and pepper

1 yellow onion, chopped

4 cups chicken broth

1 ½ cups Guinness, divided

1 tsp dried thyme

2 T semi-sweet chocolate chips

2 bay leaves

15-25 baby carrots, chopped in half

3 large parsnips, chopped

6-8 baby red potatoes, quartered

¼ cup flour

Preheat 2 T olive oil in a large pot over medium-high heat. Season stew meat with salt and pepper. Add meat to oil and brown until cooked through. Transfer beef to Crockpot. Add remaining 1 T of oil and chopped onions to the pot. Sauté onions until lightly browned, about 3-5 minutes. Add broth, 1 ¼ cup of Guinness, thyme, chocolate, and bay leaves to the pot and bring to a boil.

Meanwhile, chop remaining vegetables and add to the Crockpot with beef. Season with ¼ tsp of salt and pepper. Add the broth mixture to the Crockpot and cook on low for 7-10 hours.

Whisk together flour and remaining beer. Add to the pot during the last hour of cooking and increase temperature to high. Serve hot with crusty bread for dipping.

*Recipe modified from Blissfully Delicious

Grandma's Enchilada Casserole

Several years ago, we visited my husband’s family and, naturally, ended up having a lot of mouths to feed. Grandma concocted this casserole, which not only fed all of us, but had us all coming back for seconds (and me for the recipe). It’s great on its own, but even better scooped up with tortilla chips and topped with dollops of sour cream and guacamole.

 2 lbs. lean ground beef

2-3 cloves garlic, minced

1 ½ packets taco seasoning or 3 T Homemade Taco Seasoning

1 can (8oz) tomato sauce

12-15 corn tortillas, cut into quarters

2 cans cream of chicken soup

1 ½ cups milk

2 cups shredded cheddar cheese

In a large skillet, brown hamburger; add garlic and cook until meat is browned. Drain meat and add taco seasoning and tomato sauce. Cook about 2 additional minutes until heated through.

Preheat oven to 375 degrees. Layer tortilla quarters in the bottom of a greased 9x13 pan. Add meat mixture and top with another layer of tortillas. In a small bowl, whisk together soup and milk. Pour over meat and tortillas. Top with cheese. Cover and bake 25 minutes. Uncover and bake an additional 20 minutes. Let set 5-10 minutes before serving; top with sour cream.

Diane Sauce

Kick up your next grill night, without adding a lot of extra calories, by adding this flavorful sauce to steak or chicken.

1 can beef broth, reduced sodium 

1 ½ T Worcestershire sauce

2 T coarse ground mustard

2 T flour

Zest of 1 lemon

Whisk all ingredients together until smooth. In a small saucepan, bring sauce to a boil over medium heat, stirring occasionally. Continue boiling until sauce thickens. Pour over grilled steak or chicken.

Paula Dean's Slow-Cooked Roast with Herb Sauce

I love me some Paula Dean. Not only are her recipes attainable and delicious, I just can’t get enough of her vibrant personality and familial affection. This Christmas was the first that we’d ever been away from family, and therefore, the first Christmas dinner I’d ever prepared on my own. (Usually I get Thanksgiving) My husband and I caught one of Paula’s Christmas episodes and decided to try out this roast for our family. We modified a bit for portions and taste, but kept the heart of Ms. Dean’s moist, tasty beef.

Herb Sauce: 

½ cup sour cream

1 tsp rosemary

1 tsp Dijon mustard

½ tsp sugar

Roast:

1 cup beef broth

2 tsp rosemary

2 tsp salt

2 tsp pepper

2-lb. top loin roast, trimmed

3 T olive oil

In a small bowl, combine ingredients for herb sauce. Cover and refrigerate overnight.

Preheat oven to 250 degrees. Pour beef broth into the bottom of a roasting pan. Spray rack with cooking spray and place atop the roasting pan.

In a small bowl, combine rosemary, salt, and pepper; rub evenly over the roast, completely covering.

Preheat olive oil in a large skillet over medium-high heat. Add the roast and brown on each side, about 2-3 minutes per side. Place the roast on the pan rack and cover securely with foil. Bake 45 minutes - 1 ½ hours (depending on the size and thickness of the roast), until the internal temperature reaches 125 degrees.

Remove from the oven and let stand 20 minutes before slicing. Serve with herb sauce.

*Recipe modified from Food Network

Beef and Broccoli

Tastes like take out!

1 tablespoon vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper
3 cups fresh or frozen broccoli florets
4 cups hot cooked rice

1.Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.

2.Stir the soup, soy sauce, vinegar, garlic powder and pepper in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.

From Campbell's Soup

Shredded Beef Tacos

There are two main reasons I love my Crockpot: 1) Dinner is ready (within reason) when I am. For a schedule as varied as ours, this simple fact is a Godsend. 2) It makes my entire house smell yummy all day. These tacos smelled so delicious, I couldn’t wait for dinner-time to arrive!

Beef:
1 ½ - 2 lbs. beef top round 

Salt & pepper

1 jalapeño, finely minced

3 cloves garlic, finely minced

½ onion, chopped

1 T. chili powder

½ tsp. cumin

¼ tsp. cayenne

3 T. lime juice

½ bottle amber beer

Tacos:

6-8 taco shells

Shredded cheddar cheese

Sour cream

Diced tomatoes

Shredded lettuce

Season roast with salt and pepper and place in a Crockpot; add remaining ingredients, cover, and cook on low about 6 hours. Once cooked, remove meat from pot. Shred beef with two forks, going with the grain. Add shredded beef back into the pot and stir into sauce; let heat 5-10 additional minutes. Prepare tacos with desired ingredients and spoon in meat.

Grilled Korean Flank Steak

I’m always on the hunt for a tangy marinade that will bring life to an otherwise plain piece of meat. This Asian-inspired recipe lends spice and plenty of flavor. Thinly sliced, it pairs wonderfully with a side of fried rice, or atop an Asian salad.

¼ c. Kikkoman teriyaki sauce

2 T. honey

1 tsp. red pepper flakes

1 tsp. toasted sesame seeds

4 cloves garlic, minced

1 tsp. olive oil

1-2 lbs. flank steak

In a small bowl, whisk together first six ingredients. Pour into large, resealable plastic bag; add flank steak and work marinade into meat. Refrigerate over night.

Preheat grill or grill pan. Grill steak until cooked to desired doneness (about 5-7 minutes per side). Let rest 15 minutes. Slice thinly on a bias to serve.

*Inspired by Rachael Ray’s Korean Barbecue Flank Steak

Chili My Way

Any time the weather cools down, the first thing I crave is a big helping of chili and cornbread (you can’t have one without the other!). Chili is a versatile dish, suitable to anyone’s palate. If you prefer a chunkier texture, try using extra diced tomatoes. Not a fan of spice? Cut back on or eliminate the jalapeño (or try a different pepper, like Anaheim or bell). I recommend giving it a taste after it starts to simmer, and adjusting the spices to your preference. And don’t forget, chili is great for sharing with friends!   

1 ½ lbs. ground beef 

2 cloves garlic, minced

1 can (28-oz) tomato sauce

1 can (28-oz) crushed tomatoes 

1 can (15-oz) chili-style diced tomatoes

1 can (15-oz) chili beans (hot)

½ onion, diced

1-2 jalapeños, diced

1-2 T. chili powder (by taste)

¼ tsp. cinnamon

1 tsp. sugar

Salt & pepper to taste

1 bottle (12-oz) beer

In a large skillet, brown ground beef; add garlic during the last few minutes of cooking. Add meat to a large crockpot or pot. Add remaining ingredients and stir to combine. Cook in a crockpot 4-6 hours, or on the stovetop, about an hour (for best flavor). Serve with cornbread and shredded cheddar cheese. 

30 Minute Chili

My sister gave me this recipe and it is really, really easy and yummy. It calls for two cans of beans but I used one can of beans and one can of corn. Also, I used chili powder and cayenne pepper to taste instead of taco seasoning. Happy Fall!!



1lb ground beef
onion
1 can red kidney beans
1 can Mexi Corn
Chili seasoning to taste (I used a few tsp of chili powder and a few dashes of cayenne pepper)
small jar of marinara sauce

Toppings such as cheese, sour cream etc.


Brown ground beef with some chopped onion. Drain kidney beans and mix in with beef. Add marinara sauce and chili seasoning to taste. Simmer for 15 minutes. EAT!

My 3 Favorite Meatball Recipes

Meatballs are one of my family's favorite dishes, mostly because they can be served in so many ways. I'm happy to give you a 3-for-1 today and share my three favorite variations, using the homemade meatball foundation.

Cranberry-Chili Meatballs

This simple combination is tangy, spicy, and a great use of fall flavors! Hint: Try adding ½ tsp. of ginger to your meatballs.

1 can (16-oz) jellied cranberry sauce 

1 bottle (12-oz) chili sauce

¾ cup packed brown sugar

½ tsp. chili powder

½ tsp. cumin

¼ tsp. cayenne pepper

1 batch homemade meatballs

In a crockpot, on low, combine cranberry sauce, chili sauce, brown sugar, chili powder, cumin, and cayenne; stir until well combined and sugar is dissolved. Add prepared meatballs and cook 2-4 hours. Serve over steamed rice.

Spaghetti and Stuffed Meatballs

Everyone loves a surprise! The gooey, cheesy surprise in the middle of these delicious meatballs will wow your family and friends and turn ordinary spaghetti night into something memorable. Hint: Try adding ¼ cup of parmesan cheese and thawed, frozen spinach to your meatball base.

1 batch of homemade meatballs (try 2-3-inch balls) 

2 pieces mozzarella string cheese, cut into 1-inch chunks

1 batch/jar of your favorite marinara sauce

1 box spaghetti noodles or angel hair, prepared per package instructions

Prepare meatball mixture and roll into 2-3-inch balls. Press a piece of mozzarella into the center of each ball and reshape. Spread on a cookie sheet and bake 20-25 minutes.

Heat sauce in a large pot; add meatballs and simmer at least 30 minutes (the longer they simmer, the more the flavors will meld and the tenderer the meatballs will become). Serve over prepared pasta.

Peach-Glazed Meatballs

This peach-flavored marinade plays up the sweet and savory combination for a delicious appetizer or main dish. Hint: Try adding ¼ tsp. cayenne and 1 tsp. lemon pepper to your meatball foundation.

1 jar (18 oz.) peach preserves 

1 bottle chili sauce

½ packet “Beefy Onion” soup mix

1 batch homemade meatballs

Whisk together sauce ingredients in a large saucepan; cook over medium heat until cooked through. Add prepared meatballs and simmer about 20 minutes. Serve as an appetizer or with glaze over steamed rice.

Homemade Meatballs

Meatballs are the most versatile of dishes. Toss them in your favorite marinara sauce for an easy Italian dish, simmer them in a zesty marinade and serve over rice, or even whip up a glaze for meatball appetizers. It’s simple to adjust the flavors to meet your meal needs if you start with a great foundation.  

¼ cup bread crumbs or stuffing mix (finely ground) 

1 T. milk

1 ½ lbs. ground beef

1 egg

2 T. tomato paste

1 T. Worcestershire sauce

2 tsp. Italian seasoning

2 cloves garlic, finely minced

In a medium bowl, stir together bread crumbs and milk with a fork. Add the remaining ingredients and combine by hand (Hint: Add ground beef in smaller chunks rather than all at once for easier combining). Be sure to mix thoroughly so that all elements are spread throughout the mixture. Roll meat mixture into 2-3 inch balls. Spread meatballs onto a cookie sheet and bake for 20-25 minutes. 

Beefy Minestrone

Okay, okay…I know that your typical minestrone doesn’t contain meat, and therefore shouldn’t be “beefy”. But when you have a husband who thinks a meal is only a meal if it contains some sort of meat product, well, you have to make certain concessions. Consequently, this is the perfect meal to use up last night’s steak or roast to make something flavorful, healthful, and soulful.

½ onion, chopped 

4 cloves garlic, minced

2 stalks celery, chopped

10-15 baby carrots, chopped

1 tsp. oregano

1 tsp. basil

Salt and pepper to taste

1 can (14-oz) diced tomatoes (with Italian herbs)

1 can (14-oz) crushed tomatoes

1 can (15-oz) dark red kidney beans

½ cup red wine

6 cups chicken broth

1 cup lean steak or roast, diced

1 cup pasta (ditalini, egg noodles, elbow macaroni, shells – all work well)

In a large crockpot, combine all ingredients except pasta. Cook on low 5-7 hours. Add pasta for the last 10-15 minutes of cook time, until noodles are tender, but not overcooked. 

Taco Soup

If it were up to my husband, we would have “Taco Tuesday” every week. If it were up to me, we’d never eat the same meal twice in one month. Therefore, we compromise. I give him taco flavor most every week, without actually repeating the dish. This soup is an easy fix for the stovetop or crockpot and is great served with warm tortillas or cornbread.

1-1   ½ lbs. lean ground beef 

1 package taco seasoning

1 T. ranch dressing seasoning

1 cup beef broth

1 can (28 oz.) tomato sauce

1 can (14 oz.) Rotel tomatoes

1 can (15 oz.) whole-kernel corn, drained

1 can (15 oz.) chili beans

In a large pot, brown beef until cooked through. (If using a crockpot, brown meat in a pan before adding to the crockpot.) Add taco seasoning and ranch mix; stir well. Add remaining ingredients and simmer on medium-low heat for 20 minutes. Top with shredded cheddar cheese and a dollop of sour cream for serving.

Cheese Burger Mac and Cheese

I am not usually a huge red meat eater but when my husband and I moved to South Texas I tried Whataburger. You may ask what is Whataburger??? It is just a fast food restaurant but for some reason I love their burgers! I do not eat fast food a lot and usually I feed my Whataburger craving with a turkey burger made at home but the other night I decided to make Cheese Burger Mac and Cheese. It was really good!!

At first glance this looks gross but it tastes wonderful!! I combined a few recipes and this was the result!

For the burger:
1lb ground beef or ground turkey
1 small onion chopped OR 1 Tbsp minced onion
1/2 cup Ketchup
1/4 cup yellow mustard (I used one big squirt)
1 Tbsp Worcestershire sauce

For the Mac and Cheese:
8 oz pasta (bow tie, elbow, etc)
3 Tbsp butter
3 Tbsp flour
8 oz. shredded cheese
3 cups milk or less if you want cheese thicker

1. Cook ground beef in a skilled with the onion. Season with salt and pepper if desired.

2. Boil pasta according to the package directions while the beef is cooking.

3. When beef is browned through, drain in excess grease. Mix in the Ketchup, mustard and Worcestershire sauce and set aside.

4. After pasta has been cooked and drained, melt the butter in a sauce pan and then add the flour.
When the butter/flour is golden in  color add the milk. Stir until the milk is bubbly and thick. This should take 5-10 minutes.

5. Once the sauce has thickened, add the cheese.

6. Combine the cheese sauce and pasta.

7. Serve the Mac and Cheese with the hamburger mixture on top of the pasta or you can mix it all together.

Adapted from BHG and The Pampered Chef.