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Archive for the ‘Beef’ Category

This is probably one of my favorite times of the year, not that things have necessarily cooled off outside just yet, but because I’m getting into the kitchen more to do my canning and such. This is the time of the year when one can find a huge selection of ripe fruit and veggies at any fruit market. This is the time of year when salsa is being created and canned for the winter. This is also the time of year when you can find those wonderful Anaheim peppers that smell so incredible when they’re being roasted…..oh I just love that aroma!

A couple of days ago I just happened to be at the local Harmon’s grocery store and low and behold there was a huge banner hanging from the front of the store advertising fresh roasted Anaheim peppers – I thought I had died and went to heaven walking through the parking lot, the smell was absolutely incredible! Needless to say, I just had to buy some of those wonderful peppers. Then I remembered a conversation that I had earlier this year with a long time friend about a simple scrumptious dish that she and her family really enjoyed. It was a really simple recipe too, so I just couldn’t resist, I just sounded too good not to try it with some of those fresh roasted peppers. My friend was right, very tasty and super easy.

I started with ground meat and about 6 peppers along with some garlic salt, pepper and Mexican oregano.

Once the meat was browned through, I wrapped it in egg roll wraps and fried them until they were crispy.

Add some salsa to that and you’ve got yourself an awesome meal!!!! Thank you Amy for sharing this with me!!!

Beef and Anaheim Pepper Egg Rolls

1 lb ground beef
5 – 6 Anaheim peppers, chopped
1 tsp Mexican oregano
2 tsp garlic salt
pepper to taste
Egg roll wraps
Frying oil

Directions:

Brown ground beef, peppers and spices until meat is no longer pink. Place 3 – 4 tablespoons of meat mixture in a single egg roll wrap and roll up, brushing it with just a small amount of water to seal the end. Deep fry until golden and crisp. Serve with salsa.

You know, as a kid I really just didn’t care for what my Mom called “goulash”, for some reason the thought of casseroles just didn’t appeal to me much then. However, we ate what Mom fixed because if we didn’t, we were going to get pretty darn hungry. Once I got older and started cooking for my own family, I saw the value in making casseroles and yup, even goulash type meals.

I found this one a few years ago in the Taste of Home magazine and it’s just one of those go to recipes that everyone seems to really like. So I make it every once in awhile during the winter months in particular.

I start with some hamburger, green pepper, onion and garlic in a non-stick skillet and brown them all together.

Once everything has been browned sufficiently, i.e. there isn’t any more pink in the burger, then I add some frozen corn, diced tomatoes, tomato sauce, chili powder and oregano, then I stir it all up together so that everything can get acquainted.

Once combined, I add water and elbow macaroni…..and then stir again……and then cover that wonderful smelling combination and allow it to blend and cook the macaroni until it’s nice a tender.

Once the macaroni noodles are nice and tender, add some cheese on top and cover once again with the heat turned off. This allows the cheese to melt on top……that when the magic really happens.

Mmmmmm, doesn’t that look awesome?

Serve that stuff up good and hot, just try to to keep from taking seconds……I can’t!

MexiMac Skillet
Adapted from Taste of Home

Ingredients:
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup uncooked elbow macaroni
1 cup shredded reduced-fat cheddar cheese

Directions:
In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.
Bring to a boil; stir in macaroni. Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender. Sprinkle with cheese. Yield: 5 servings.

You know, so many times meatloaf just doesn’t get the respect it really deserves. I mean, there are some not so great meatloaf recipes out there but by the same token, there are some super good ones out there too. Several years ago when my girls were little, I got a Betty Crocker cookbook for Christmas and I decided to try the meatloaf recipe, then I kind of put my own spin on it too…..that has been the go to since. Now I’ve tried some others over the years that were pretty darn good, but for some reason this is the one that my family usually eats the best.

Now, I started with hamburger and some elk burger…….but I realize that not everyone has elk available, and some don’t care to have it available and that’s just fine. Straight, full on hamburger or ground turkey or pork is just fine too.

Now the fun part, I threw in some bread crumbs, sage, salt, dry mustard, eggs, fresh garlic, BBQ sauce, chopped onion and worcestershire sauce and milk. Once that’s all in the same bowl, I combined everything well with my hands.

Put that baby in a baking pan and cut about 3 slices of bacon up and set them on top.

I popped it in the oven for about an hour and there you have it, super wonderful, moist and flavorful meatloaf.

Favorite Meatloaf
Adapted from Bettery Crocker

Ingredients:
1 1/2 lb ground beef
3/4 C plain bread crumbs
1/2 C milk
1 tsp ground sage
1/2 tsp salt
1/2 tsp dry mustard
2 eggs
2 cloves garlic (diced)
1/2 C BBQ sauce
1 small onion, chopped
1 Tbsp worcestershire sauce
3 slices bacon

Directions:
Combine all ingredients with hands except bacon. Place in baking dish and top with sliced bacon. Bake at 350 for 60 minutes. Serves 8 – 10

I love a roast cooked in the crock pot, the fact that it cooks slowly all day and it has a chance to sit and baste in it’s own juices – and the fact that I don’t have to worry about it all day – and the fact that dinner is basically done when we get home from work, all of which make crock pot just about anything very appealing!

This is something that I just put together a few years ago and the family always enjoys it too, so why not put one of these one every once in awhile. Roast is something that can be changed up pretty simply and it’s always just good food! What makes roast even better is roast gravy on top – now that’s what I’m talkin about! My family would agree, they always love the gravy!

I start with the crock pot and just use some cooking spray in it. Then the star of the show – a cross rib roast – along with the rest of the characters……Lipton Onion Soup mix, Worcestershire Sauce, Liquid Smoke , Beef Bouillon cubes and of course some water.

Place the roast in the crock pot and add the water, which should come up to just before the top of the roast. Then shake one package of onion soup mix on top.

Add Worcestershire Sauce, Liquid Smoke and Bouillon cubes. Turn the crock pot on low and let it do it’s magic all day. Dinner is pretty much done when you get home – it’s almost like a night off!

Crock Pot Roast

Ingredients:
1 Cross Rib Roast
1 package of dry Lipton Onion Soup mix
1 tsp. liquid smoke
2 Tbsp Worcestershire Sauce
2 Beef Bouillon cubes

Directions:
Spray crock pot with cooking spray, add roast and fill pan up to just before the very top of the roast. Add dry soup mix and then add the rest of the ingredients. Cook on low for 6 – 8 hours. Serve.