Feeds:
Comments

Posts Tagged ‘Beef’


Welcome back for another edition of Tasty Tuesday! With BBQ season in full swing here I thought that we would revisit a very tasty dish that is fabuloso on grilled steaks. It is so easy to make and so flavorful. Today’s recipe is Sauteed Mushrooms. Ready to head into the kitchen?

Ingredients
1/2# crimini mushrooms
4 cloves of garlic
2 TBS butter
fresh ground black pepper

A short list. Let’s get this together. First take the mushrooms, rinse them in water and then towel dry removing any lingering soil from the mushroom. Make thick slices, and take a few to chop up.

Crimini Mushrooms

Crimini Mushrooms

Next, chop up the garlic. Take out a saute pan and add the butter and the garlic.

4 cloves of garlic with 2 TBS butter

4 cloves of garlic with 2 TBS butter

Turn the heat on to medium heat. When you can just smell the aroma of the garlic, add in the mushrooms and a few twists of fresh cracked pepper. Stir. Let the mushrooms sweat. Here is a photo of them mid-way through.

Midway through cooking

Midway through cooking

The fragrance is amazing isn’t it? Here is what they look like when they are done.

Serve these puppies up!

Serve these puppies up!

Total cooking time is between 10-15 minutes. Spoon equal portions over your grilled steaks.

Sauteed Mushrooms

Sauteed Mushrooms

Feel free to use these too over chicken or some juicy pork chops done on the grill!

Well thanks for stopping by today and stay tuned for another excellent recipe coming to your kitchen next week! Be well… ^..^

Advertisements

Read Full Post »


I love cooking in my crock pot and today’s recipe adds another one to the list of crock pot recipes that I have shared with you. Today I feature another tasty beef short rib recipe that is rich and flavorful! Let’s stop for a preview.

Short Rib Preview

Short Rib Preview

For this easy recipe, plan on a half hour of prep time and 10 hours of cooking. This recipe serves 8. Are you ready to head into the kitchen? Let’s go!

Ingredients
2 packages of short ribs, there will be 7-8 ribs
1 tsp kosher salt
3/4 tsp fresh cracked pepper
3 small leeks, greens trimmed off and discarded
5 large cloves of garlic
1 1/4″ slice of fresh garlic, skin peeled off
1 star anise
2 chile de arbol
even mix of sherry and brandy, poured to 1/3 cup total
2 oranges, juiced, and skins cut into strips
1/4 cup of light brown sugar, packed tight
fresh cilantro
4 oranges to serve with the dish

Rub the ribs with the salt and pepper.

Ribs are ready to brown

Ribs are ready to brown

Pre-cook them under the broiler until brown on all sides. While these are browning, let’s get the remaining ingredients ready. Take the leeks and cut into thick slices. Remove the papery skin off the garlic and slice thinly. Set aside the star anise and the chiles. Pour out the sherry and brandy. Juice the oranges and cut the skin into strips and measure out the soy sauce and brown sugar.

Now put the leeks into the crock pot.

Leeks are added to the crock pot

Leeks are added to the crock pot

Place the browned short ribs over the leeks.

Browned ribs are added to the crock pot

Browned ribs are added to the crock pot

Now add the garlic and ginger slices and the chiles. Break up the star anise as you add it.

Add in the garlic, ginger, chiles and star anise

Add in the garlic, ginger, chiles and star anise

In a bowl combine the sherry, brandy, orange juice, orange rind (give these a bit of a twist so that the essential oils get added), soy sauce and brown sugar. Stir well to combine. Then pour this over the ribs.

Mix the sherry, brandy, orange juice, soy sauce, brown sugar and orange rinds together

Mix the sherry, brandy, orange juice, soy sauce, brown sugar and orange rinds together

Pour the mixture over the ribs

Pour the mixture over the ribs

These are now ready to cook! Set the crock pot on low heat, set the timer for 10 hours, cover it and let it do its thing.

When the timer goes off, remove the lid, remove the ribs from the crock pot. The bones should slide right out of the meat. Set the meat aside. Toss the chiles, orange peels, and skim the fat. Slice up the oranges. Wash and chop up a good fistful of cilantro. Serve the ribs over rice, spoon a little juice over the meat then top with cilantro and serve with some sliced orange.

Serve the short ribs over rice

Serve the short ribs over rice

I think that you will enjoy the amazing flavors of this dish. Please let me know if you try this dish.

Thanks for stopping by today and stay tuned for another amazing recipe coming to you next week! Be well… ^..^

Now place the

Read Full Post »


It is another edition of Tasty Tuesday! Today we will be preparing a simple yet elegant beef stroganoff that is sure to please you and your family! It is the addition of whole grain mustard that really “beefs” up this recipe! Ready to head into the kitchen?

Ingredients
1 small onion, sliced thinly
1/2# of shiitake mushrooms, sliced
2 TBS butter
1# steak, cut into 1/4″ slices
1/3 cup of brandy
1/2 cup beef broth
1 bay leaf
1 tsp whole grain mustard
1 cup of sour cream
egg noodles, buttered with parsley

Ingredients

Ingredients

Melt the butter in a large skillet over medium high heat. Add the mushrooms and onion and cook until gently browned.

Brown the mushrooms and onion

Brown the mushrooms and onion

When these are done, remove from the skillet and set aside. Now we turn to the beef. Add this to the skillet and brown the meat.

Brown the beef

Brown the beef

Once the beef is browned, slowly add in the brandy.

Gratuitous pouring shot of the brandy

Gratuitous pouring shot of the brandy

Cook for a couple of minutes and then add the broth, bay leaf and whole grain mustard. Now tell me, doesn’t that mustard look amazing?

Bay and whole grain mustard are added

Bay and whole grain mustard are added

With everything now incorporated, add back the mushroom and onion mixture.

Mushrooms and onion are added back

Mushrooms and onion are added back

Cook for another couple of minutes. Turn the heat down to low, and add in the sour cream.

Add the sour cream

Add the sour cream

Stir continuously until steam begins to rise from the pan.

Heat through

Heat through

The dish is now ready to serve! I like serving this over buttered egg noodles that have a bit of parsley added. Here is what the dish looks like before you gobble it up!

Serve over buttered noodles with parsley!

Serve over buttered noodles with parsley!

There you have it! With preparation and cooking time, expect to spend an hour in the kitchen. This dish will serve four.

Thanks for stepping into the kitchen with me, and I hope to see you back next week! Be well… ^..^

Read Full Post »


Hello world! Today is Tasty Tuesday and have I got an easy and very tasty recipe for you to try! The recipe featured today is my favorite Enchilada recipe! Let me entice you with a preview!

Preview

Preview

Doesn’t that look good? This dish will serve 6. Well let’s head on into the kitchen! We begin with our list of ingredients…

Ingredients
1 1/2# ground beef
1 small onion, chopped
1/4 cup of fresh cilantro, lightly chopped
1 7 oz. can fire roasted diced green chiles
2 TBS cumin
1 tsp Mexican oregano
1 tub medium hot salsa
1 28 oz. can of enchilada sauce
1# of Mexican cheese blend, split 1/3# and 2/3#
1 package of large flour tortillas
Sour cream
Cilantro leaves

Let’s start by getting all the ingredients together and ready to use. In a large skillet, heat over medium high heat, and add the ground beef, the onion and the lightly chopped cilantro.

Burger, onions and cilantro

Burger, onions and cilantro

Cook the meat until browned, breaking it up as you go. It should look like this:

Brown burger and drain

Brown burger and drain

Drain the meat but leave about 1 TBS of the liquid in the pan with the meat. Next, add in the green chiles and stir to blend.

Add in fire roasted green chiles

Add in fire roasted green chiles

Oh, boy does the kitchen smell good! Now let’s add in the cumin, oregano and 4 TBS of salsa.

Add in cumin, oregano and salsa

Add in cumin, oregano and salsa

Cook for about 5 minutes. Turn off the heat and add in the 1/3# of the cheese blend.

Add in the cheese to the beef mixture

Add in the cheese to the beef mixture

Your mixture should now look like this:

Cheesy yummy goodness!

Cheesy yummy goodness!

Now is the time to preheat the oven. Set your temperature to 350° F or 177° C. Let’s get our pan ready for the enchiladas, shall we?

Use a 9 x 13 glass baking pan. I use glass because it will not react to the tomato in the sauce. Coat the bottom with about 5 TBS of the enchilada sauce and 5 TBS of the salsa and stir them together. Your pan should look like this:

Prepare the baking pan

Prepare the baking pan

Now, let’s go on to making the enchiladas! Take a tortilla and lay this on a plate. To the center spoon in 3 heaping spoonfuls, and spread as this next photo shows.

Meat goes onto a tortilla

Meat goes onto a tortilla

Now fold in the sides, then take the edge closest to you and roll it up! Add this to your pan with the seam side down. When you are done with all the enchiladas your pan should look like this:

Enchiladas all wrapped up

Enchiladas all wrapped up

Now pour the enchilada sauce over the enchiladas leaving about 1/2 cup as reserve. Then spoon two good size spoonfuls of salsa over each enchilada. Let’s take a look!

Cover with sauce and salsa

Cover with sauce and salsa

Now, for the remaining cheese. Cover the enchiladas with the remaining cheese spreading it evenly over the enchiladas.

Cover with remaining cheese

Cover with remaining cheese

Now pop that pan into the oven and set the timer to 30 minutes. Midway through cooking, check out your enchiladas. I like to spoon some of the sauce over them at this point.

As it cooks spoon sauce over the cheesy enchiladas

As it cooks spoon sauce over the cheesy enchiladas

When the timer goes off, serve this up with a hefty spoonful of sour cream topped with cilantro!

Dinner is served!

Dinner is served!

Now doesn’t that look good? Tuck the reserved sauce away in the fridge if you are not going to eat all 6 servings. This will give you a bit extra to add to the enchiladas when you reheat them!

Well, I am going to go eat! Thanks for stopping by today and see you next time for another fabulous recipe! Be well… ^..^

Read Full Post »


Good day and welcome to Tasty Tuesday! For today, I wanted to share with you an easy beef recipe that takes about a half hour to prepare and then 8 hours of cooking time in the crock pot. The flavors are amazing, and the aromas that will fill your home while this is cooking will make others believe that you have been slaving in the kitchen! Here is a preview of this dish…

Preview

Preview

Looks good, doesn’t it? Let’s head into the kitchen…

Ingredients
6 tri-tip strips or 6 medium hanger steaks (I used a combo of these because of limited availability in the store)
1# cremini mushrooms, sliced
1 onion sliced and separated
1 TBS fresh thyme, leaves stripped from stems and minced
1 tsp of Spanish paprika
3/4 cup of chicken stock
1/4 cup sherry
1/4 cup of flour
4 TBS extra virgin olive oil
1 TBS dried parsley
1/2 cup of heavy cream

Ingredients

Ingredients

The first thing that I do is get all of the ingredients prepped and ready to use. This cuts down the prep time of this dish, or any other.

Heat a large skillet over medium heat and add 1 TBS of olive oil. Add the mushrooms and saute until the mushrooms begin to brown.

Brown the mushrooms

Brown the mushrooms

Move them to the crock pot. Then add another TBS of oil to the skillet and heat. Add in the meat and brown on both sides. Remove the meat to a plate.

Browned beef

Browned beef

Add the remaining oil to the pan, heat and then add the onion, thyme and paprika.

Cook up the onions, paprika and thyme

Cook up the onions, paprika and thyme

Cook until the onions become translucent. Then add in the flour. Stir to coat.

Flour is incorporated in to the onions

Flour is incorporated in to the onions

Add in the chicken broth and sherry. This will be a bit thick. Add it to the crockpot.

The mushrooms and onions provide a bed for the beef

The mushrooms and onions provide a bed for the beef

To the crock pot, add in the meat and any juices that have accumulated on the plate.

Beef is added

Beef is added

Cover and cook for 8 hours.

After the timer goes off on the crock pot, remove the meat to a plate and cover with foil. The meat will be very tender. To the liquid remaining in the pot, add in the cream and cook on high for about 15 minutes.

Sauce

Sauce

Add the meat back to the crock pot and stir to coat the meat. I served this dish with green beans and baked potatoes! Check it out!

Dinner is served!

Dinner is served!

Thanks for joining me in the kitchen on this Tasty Tuesday! Enjoy your day, and be well…

Read Full Post »


Welcome back to Tasty Tuesday! The recipe I am featuring today is quick and easy to make, and is very flavorful too! Today’s recipe is a casserole made with burger, rice, cheese and chips! Here is a preview of what we are cooking up today!

Preview

Preview

Looks good! Ready to head on into the kitchen with me? Let’s go!

Ingredients
1# ground beef
1/2 cup onion, chopped
4 cloves garlic
1 1/2 tsp ground cumin, divided in half
1 tsp of pasilla chili powder
1/2 tsp salt
1/4 tsp fresh ground pepper
2 cans fire roasted green chiles
3 1/2 cups cooked long grain rice
1/2 package cream cheese
8 ounces grated pepper jack cheese
8 ounces grated medium cheddar
Tortilla chips
1 avocado

Now let’s get started with the meat. In a skillet break up the ground beef, add the onion, garlic, 3/4 tsp of cumin, chile powder, salt and pepper.

Burger, onion, garlic and spices ready to brown

Burger, onion, garlic and spices ready to brown

Over medium heat, brown the meat breaking it into small pieces. When done, the onions should be soft. Drain off the fat and set aside.

Pre-heat your oven to 350 degrees.

Take the cooked rice and, the remaining cumin and 3 TBS of the green chiles and combine. In a 9 x 13 baking pan, first spray the pan with non-stick cooking spray, add the rice to the pan pushing it down to get an even layer. Top this with chunks of the cream cheese as shown in this next photo.

Rice added to baking pan and topped with cream cheese

Rice added to baking pan and topped with cream cheese

Now spread the ground beef over the rice and cream cheese.

Top with ground beef

Top with ground beef

Next, spread the pepper jack cheese over the beef evenly.

Top with cheese

Top with cheese

Now take the tortilla chips and add a single layer over the cheese.

Top with tortilla chips

Top with tortilla chips

Top the tortilla chips with the cheddar and the remaining green chiles. In my excitement of making this recipe I forgot to photograph the casserole before it went into the oven. Here is is midway through cooking.

Midway through baking

Midway through baking

Place the pan in the oven and cook until the cheese on top is bubbly and just getting a slight brown tinge to it. Here is what it looks like right out of the oven!

Right out of the oven!

Right out of the oven!

Serve this up with a couple of slices of avocado, and hot sauce if you like!

Serve topped with avocado!

Serve topped with avocado!

I hope that you enjoyed today’s Tasty Tuesday! Be well! ^..^

Read Full Post »


I love cooking, as you know, and I love to find, or come up with new recipes! Over this last weekend I tried two recipes. One that I wanted to try for some time now is a potato recipe that I found from the site Walking on Sunshine. Her recipe: Bacon Cheese Potatoes. I thought that this would pair perfectly with another recipe that I got from my friend Conor Bofin over at One Man’s Meat. His recipe: Steak Frites. Then I added to this my simple recipe: Simple Sauteed Mushrooms!

I prepared the potatoes first as they were to be cooked in the crockpot. This simple recipe consisted of bacon, cheese and potatoes. Slice four red potatoes thinly, grate plenty of cheddar, and dice some bacon. Lois indicates that you can pre-cook the bacon, or not. I did not, but next time I make this I will because of the amount of fat. I used non-stick spray in my crock pot then layered potatoes, then bacon, then cheese. Lois likes to add salt and pepper on top of each layer. Forget the salt as the cheese and bacon add plenty! I was able to knock out three layers, dotted it with butter, and after 6 hours on low here is the finished recipe!

Bacon Cheese Potatoes

Bacon Cheese Potatoes

Now Conor’s steak recipe was a perfect pairing with these potatoes! And, it is a simple recipe too! I purchased two rib eye steaks that were about 3/4″ thick. Taking a big bunch of fresh thyme, I stripped the leaves off the stems and chopped up the thyme and then pressed the steaks into the thyme. The recipe says to get a cast iron pan very hot and then add 1 teaspoon of salt. I forgot this step. After adding the salt you are to place the steaks in the pan. It was at this point that I added the salt. The important thing with this recipe is not to disturb the steaks. I cooked them for 5 minutes then turned them over and cooked another 4 minutes. And, they came out beautiful. Check these out!

The Steaks

The Steaks

I cooked the mushrooms while the steaks were sizzling in the pan. Another easy recipe. Add butter and garlic to a hot pan, and when the aroma of the garlic comes up add the mushrooms and saute. Here they are!

The Mushrooms

The Mushrooms

And here is the finished dinner!

One easy dinner!

One easy dinner!

The flavors of this dinner: Amazing! Worth the time and one that will make your family and friends think you spent hours in the kitchen!

Have a terrific Tuesday! Thanks for stopping in for a bite! Be well! ^..^

Read Full Post »

Older Posts »