Beef/Lamb

Beef Dishes

Beef and Mushroom Tacos

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Classic beef tacos are a staple of any Taco Tuesday. Taking a little extra time to add peppers and spices to your meat will make all the difference in your homemade tacos. Your tastebuds will thank you later.

Mushrooms add texture and they act like a sponge and absorb the cilantro, onion, and lime so they pack a delicious punch too. They also make the meat mixture more robust and filling.

The chiles used in this recipe add a bit of heat and flavor as well. I highly recommend keeping them in the recipe. Makes things sexy, like a pair of tango dancers on your tongue.

We used flour tortillas because we prefer those when we eat tacos at home. Definitely customize your tortillas and toppings to your family’s liking – salsa, lettuce, onion, cilantro, bacon, french fries, deep-fried Twinkies, etc.

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Beef and Mushroom Tacos

Rating: 51

Yields: 4-6 servings

Ingredients

  • 1-pound ground beef
  • 12-ounces fresh mushrooms, chopped
  • 1/2 small white onion, diced
  • 1 or 2 fresh green chiles (roughly 2 serranos or 1 jalapeño), stemmed, seeded and finely chopped
  • 1/2 small lime, juiced
  • 1 tablespoon cilantro, washed and chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 15-ounce can whole tomatoes
  • 2 garlic cloves, minced
  • Tortillas
  • Toppings

Directions

  1. Place the beef in a medium-size saucepan. Cook over medium-high heat for 5 minutes, or until the beef is no longer pink, stirring occasionally. Drain all but 1 tablespoon of liquid. Add the mushrooms, onion, chile, lime juice, cilantro, and spices.
  2. While the mushroom mixture is cooking, puree the tomato with the garlic in a blender or food processor. Add the tomato mixture to the pan and cook until the liquid has reduced and the mixture is thick, about 5 minutes. Season with salt if necessary and scrap into a serving bowl. Serve with tortillas and your favorite taco toppings.
http://foodiemcbooty.com/beef-mushroom-tacos/

Deli-Style Corned Beef Sandwich

corned beef sandwich, deli

There is a deli just outside of Denver that Mister and I absolutely love to eat at when we’re in the area.  They are as Jewish as a Jewish deli can get.  They have matzo ball soup, challah bread, lox, latkes, knish, pastrami … you name it and they have it.  This particular deli also has the best corned beef sandwiches I have ever wrapped my teeth around!  Unfortunately, we live over an hour away from Denver, so if we’re not heading down there for something else, it really is a bit of a drive.  I had a mean hankering for one of these babies so I decided to make my own version at home.

At the deli, you get a huge pile of thinly sliced corned beef and swiss between two slices of their homemade bread.  Mustard, relish and horseradish are served on the side.  I put spicy ground mustard, swiss and dill pickles on my sandwiches.  My corned beef wasn’t sliced as thin as the deli’s but it tasted just as amazing as theirs.

corned beef sandwich, deli, swiss

I realized (the next day) that the leftover corned beef was much easier to slice than the hot corned beef was.  If you have the time, make the corned beef the night before you want to make sandwiches.  Once the meat is cooled, you can easily cut thin slices with a sharp knife.  Otherwise, just do the best you can with what you have.  Some of it fell apart while I was cutting it, but hey, it all goes in the same place anyway, right?

Deli-Style Corned Beef Sandwich

Rating: 51

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yields: About 4 sandwiches

Deli-Style Corned Beef Sandwich

Ingredients

  • 2-3 pounds of uncooked corned beef (tip or flat)
  • 1 Tablespoon pickling spice (you'll sometimes get a packet of this included with your beef)
  • 1/2 yellow onion, cut in half
  • Slices of baby swiss
  • Spicy stone ground mustard
  • Dill pickles, thinly sliced
  • Rye bread

Directions

  1. Place the corned beef, spices and onion into a crock pot. Add enough water to cover the beef by an inch. Set the crock pot for high and cook for an hour. After an hour, lower to low heat. Cook for 2-3 more hours, or until the corned beef is almost fall apart tender.
  2. Carefully remove the beef to a cutting board and remove all remnants of pickling spice. Allow to cool for 10 minutes. Take a spoon and scrape any fat off of the meat, then cut the beef into thin slices (as best as you can) against the grain. If you cooked the corned beef to complete fall apart tenderness, you can skip this step and just break up the beef a bit. Note: Slicing is much easier to do after you've cooled your beef and put it into the fridge. You can always save the slicing for later.
  3. To build your sandwich: Place a thin layer of stone ground mustard on a slice of rye bread, and top with enough thin slices of pickle to cover most of the sandwich's surface area. Add a good-sized pile of corned beef, a slice of swiss and another piece of bread. Devour.
http://foodiemcbooty.com/deli-style-corned-beef-sandwich/

Steak Sandwich with Onion-Blue Cheese Sauce

steak sandwich blue cheese onion

Only one more day until I leave for Wisconsin.  Not permanently mind you, but an extended stay for me none-the-less.  I just finished packing and I thought I’d write a quick ditty to you before I disappear.  I do have access to the internet out there but my mom seems very offended whenever I log on.  So this may be farewell for a couple of weeks!

As always, I look forward to seeing my family and friends while I am out there.  However, this visit is not entirely for leisure.  My mom is updating her condo and needs an extra pair of hands.  She is putting me to work out there!  How dare she.  I am unemployed and have better things to do, like watch tv and sit on my butt all day.  Honestly…

Anywho, you’re probably asking me what Wisconsin has to do with this steak sandwich.  Not much, unless you relate steak to Wisconsin cows… and the blue cheese to … well, Wisconsin cheese.  Then yes, Wisconsin and this sandwich has everything to do with one another!

steak sandwich onion blue cheese

I was inspired to make this sandwich when I came across Pioneer Woman’s Blue-Cheese Sauce recipe.  I really wanted to incorporate some greens on my plate too so we settled on making a steak sandwich instead of her original recipe which was steak and sauce.  Boy am I glad we did it this way!  The sauce and steak are very heavy, so the peppery arugula really was a nice, lighter accompaniment.  A fantastic combination.

I will definitely make this sauce again with future steak recipes.  It’s sinful and delightful and everything your mother warned you about (i.e. it’s really frickin’ good).

Steak Sandwich with Onion-Blue Cheese Sauce

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yields: Makes 2 large sandwiches

Ingredients

  • 1 (12-ounce) 1-inch thick New York strip boneless steak, trimmed *See Note
  • salt and pepper
  • olive oil
  • 2 cups arugula
  • 2 sandwich rolls, split and buttered
  • For the sauce:
  • 4 tablespoons butter
  • 1 medium yellow onion, sliced
  • salt and pepper
  • 1/2 cup heavy cream
  • 1/4 cup crumbled blue cheese

Directions

  1. Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon olive oil in a medium saute or grill pan over high heat until it's almost smoking. Reduce the heat to medium low and cook the steak for 7 to 10 minutes, turning once, until medium rare in the middle. Remove to a plate, cover with aluminum foil and allow to rest for 10 minutes. Slice the steak into very thin strips.
  2. While the steak rests, saute onions in 4 tablespoons of butter over medium-high heat. Season with a bit of salt and pepper. Cook for 8 to 10 minutes, stirring from time to time, until dark and caramelized. Add more butter if the onions begin to look dry. Reduce heat and pour in cream. Cook for 3 to 5 minutes, or until reduced by half and thickened. Stir in blue cheese until melted. Remove from heat and set aside.
  3. To assemble, toast the buttered sandwich rolls in a pan over medium heat. Place a layer of onion-blue cheese sauce on the bottom of the roll, top with steak strips and a pile of arugula.

Notes

You can use any cut of steak you fancy really. Just make sure you slice your cooked steak very thin for your sandwich.

http://foodiemcbooty.com/steak-sandwich-with-onion-blue-cheese-sauce/

Slow Cooked Barbacoa Beef

beef, barbacoa, mexican beef, shredded beef

Tasty Meat Warning:  Only make this dish if you enjoy extremely tender, juicy shredded beef.  If you’d rather have dry, tough meat, this recipe is not for you.

I began this delicious journey when Mister chose a DIY Nacho Bar for our big Super Bowl entree.  I found this recipe for barbacoa on Serious Eats and used it as a guide.  Although Serious Eats says to braise the beef for 4 hours at 275, I made my own version of a sauce and braised it in my oven at 250 degrees F for 6 hours instead.  The roast was tough and not at all what I expected it should be.  I plopped the roast and the sauce with some additional water into a crock pot and let it cook slowly for another 4 hours.  The results were unbelievable.  The beef was moist and fell apart to the touch.

Nacho Bar

Now, I’m no food scientist but I don’t think the time my beef braised in the oven vs the time in my crock pot really made a difference overall.  At any rate, my beef was slowly braising for a long period of time no matter its location.  I think the crock pot would have been just fine.

So this is how I made the best barbacoa I have ever eaten in my lifetime.  It’s great for nachos, tacos, burritos or just for eating.  This recipe is a new favorite in our household!

Slow Cooked Barbacoa Beef

Rating: 51

Prep Time: 30 minutes

Cook Time: 10 hours

Total Time: 10 hours, 30 minutes

Yields: Serves 6-10

Slow Cooked Barbacoa Beef

Ingredients

  • 1 quart low sodium chicken stock, divided
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1 small onion, finely sliced
  • 6 medium cloves garlic, smashed
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cloves
  • 2 teaspoons dried oregano
  • 3 chipotle chilis packed in adobo, roughly chopped, with 2 teaspoons adobo sauce
  • 1/4 cup red wine vinegar
  • 2 teaspoons fish sauce
  • 3.5-4 pounds beef chuck roast
  • Salt and Pepper
  • 2 whole bay leaves

Directions

  1. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pan over medium-high heat until shimmering. Brown all sides of the beef for 3-4 minutes on each side (or until color forms). This will add a ton of flavor to your beef. Remove the beef and place it in your crock pot.
  2. In the same pan, reduce the heat to medium. Add the remaining tablespoon of oil and heat along with onions and garlic and cook, stirring frequently, until deep brown in color, about 8 minutes. Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilis, vinegar, and remaining chicken broth. Scrape up browned bits from the bottom of the pan then transfer entire contents to the jar of a blender. Add the fish sauce and start blender on low and slowly increase the speed to high. Puree until smooth, about 1 minute. Pour into the crock pot.
  3. Add the bay leaves and enough water to mostly cover the beef. Set to high heat for 1 hour, then reduce heat to low for 7-9 more hours, or until the beef can be easily pulled apart with a fork. Make sure to add more water if necessary. Remove the beef and shred in a container, add enough juice from the crock pot to cover the beef and serve. This will keep in the fridge for days. You can also freeze individual bags of the beef too for easy meals later on.
http://foodiemcbooty.com/slow-cooked-barbacoa-beef/

Mummy Weenies

These little pigs in a blanket are all dressed up as mummies and ready to party hardy in your mouth.  Decorate with mustard or ketchup for added cuteness.  These are one of the first things to disappear so I usually make a double batch.

On a side note, this adorable photo is courtesy of the Half-Buzzed Hostess, whom I completely admire for her dedication to drinking while cooking.  I didn’t have a photo of my finished mummies because I brought them over to the party to bake and who knows what I was doing by the time they came out of the oven — most likely resembling a Half-Buzzed Guest.

Preheat your oven and line two baking sheets with foil or parchment.  On a lightly floured work surface, roll dough sheet out into a large rectangle.  Cut vertically to make long 1/2-inch wide strips.  Yours should end up longer than mine did in this picture.

Drain and pat sausages dry with paper towels.

Wrap 1 strip of dough around each sausage to look like a little mummy, leaving a little space in between each wrap and pressing firmly at each end to secure. Place the wrapped mummies about 2 inches apart on the baking sheets.

Bake for 15 to 20 minutes or until the dough is golden brown. Place two small dots of mustard or ketchup for eyes and serve warm with extra mustard and ketchup for dipping.

Watch them disappear before your eyes.  Spooky!

Mummy Weenies

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: About 40 Mummies

Mummy Weenies

Ingredients

  • One 8-ounce can Pillsbury crescent dough (without seams if you can find it, otherwise just squish the seams together so they fade)
  • 1 pound package of cooked cocktail-sized all beef sausages
  • Mustard or ketchup, for decorating and dipping

Directions

  1. Preheat your oven to 375 degrees F. Line two baking sheets with foil or parchment.
  2. On a lightly floured work surface, roll dough sheet out into a large rectangle. Cut vertically to make long 1/2-inch wide strips. Yours should end up longer than mine did in this picture.
  3. Drain and pat sausages dry with paper towels.
  4. Wrap 1 strip of dough around each sausage to look like a little mummy, leaving a little space in between each wrap and pressing firmly at each end to secure. Place the wrapped mummies about 2 inches apart on the baking sheets.
  5. Bake for 15 to 20 minutes or until the dough is golden brown. Place two small dots of mustard or ketchup for eyes and serve warm with extra mustard and ketchup for dipping.
http://foodiemcbooty.com/mummy-weenies/

Happy Birthday Meat Loaf {Easy Meatloaf Recipe}

Today, Marvin Lee Aday is 65 years old.  To celebrate this paradise, dashboard-loving artist, I thought it appropriate to post a meatloaf recipe *smiles*

Oh the cleverness of me.

Meatloaf is one of those dishes that people either love or hate.  If your mom made you dry meatloaf as a kid, you probably never wanted to look at the stuff again.  For me, it was fruit cake.  Bleh.  But meatloaf is one of those comfort foods that is inexpensive, easy, and filling – something we can all use once in awhile.

Myself, I wasn’t a meatloaf lover until recently.  I also didn’t like my spaghetti with meatballs, or pepperoni on my pizza, or ketchup on my burgers until I was in college.  I’m a late bloomer.

Happy Birthday Meat Loaf {Meatloaf Recipe}

Rating: 41

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yields: 8 servings

Calories per serving: 372 (beef)

Fat per serving: 24.7 (beef)

Happy Birthday Meat Loaf {Meatloaf Recipe}

Ingredients

  • 1 1/2 pounds ground beef (80/20 works good) or ground turkey
  • 1 cup Milk
  • 1 Egg
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 3 slices of bread, torn up into small pieces, or 1 cup dried bread crumbs
  • 1 tablespoon Worcestershire Sauce
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Dry Ground Mustard
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Hot Sauce (or slightly more, to taste)
  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 diced bell pepper, some fresh basil, or sliced mushrooms as add-ins (optional)

Directions

  1. Heat oven to 350 degrees. Saute the vegetables (onion, garlic and any other additional vegetables you wish to use) in a little olive oil until softened. Combine all ingredients in a large bowl (except ketchup and brown sugar) and mix well. Don’t be afraid to get in there with your hands – they work best.
  2. Spread mixture into an ungreased loaf pan or shape into a loaf on a sheet pan. Spread ketchup and brown sugar on top of meatloaf.
  3. Cook for an hour to an hour and 15 minutes (or until a meat thermometer reads 160 degrees).
  4. Let stand for 5 minutes and serve.

Notes

Cooking it in a loaf pan can help the loaf stay moist. Take a couple slices of bread and place on bottom of meatloaf pan before putting in meat mixture. This will help soak up some of the fat that will puddle at the bottom of the pan (I use the heel ends). Cooking it on a sheet pan will help some of the fat spread away from the meat if you are looking to make this a slightly leaner dish. It’s just a matter of preference.

http://foodiemcbooty.com/easy-meatloaf-recipe/

Recipe adapted from The Country Cook, beautiful meatloaf photo courtesy of Voskos.

Easy Cheesy Stuffed Peppers {Vegetarian}

It’s getting to be that time of year again.  Every Fall we are rewarded with the bright colors and flavors of the bell pepper harvest.  And of course, a bell pepper can only be made better by stuffing it with a mound of tasty morsels!  There are so many ways to prepare stuffed peppers.  This is our lazy way.

Start by hollowing out your peppers and boiling them in a bit of water to steam them for a few minutes while you chop and prepare everything else.

 Mix all of your ingredients in a bowl and loosely stuff each pepper to the brim.  Bake until the meat is cooked through.

Finish these by broiling cheese on the tops and eating them with a bit of ketchup (if you’re into that sort of thing …think meatloaf people!).  You can also cut each cooked pepper lengthwise, lay them flat, filling-side up, and add the cheese at that point.  You’ll get more cheesy surface area that way.  Again, we were feeling lazy and didn’t bother this time around.

Try a healthier version of this recipe by substituting millet or quinoa for the rice or ground turkey for the ground beef.  For a vegetarian option, and cooked mushrooms and/or pinto beans and corn instead of meat.

Easy Cheesy Stuffed Peppers

Rating: 41

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yields: Serves 6

Serving Size: 1 Pepper

Calories per serving: 462.3

Fat per serving: 25.2g

Easy Cheesy Stuffed Peppers

Ingredients

  • 6 bell peppers (any color you like)
  • 1 - 1 1/4 lbs lean ground beef
  • 1/2 cup chopped onion
  • 3/4 cup cooked brown rice
  • 1 egg
  • 1 (15-ounce) can Italian stewed tomatoes
  • 6 large fresh basil leaves or 1 1/2 teaspoons dried basil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 8-ounces shredded cheese (we used cheddar and pepper jack)
  • olive oil

Directions

  1. If you haven't made the rice, start cooking the rice following the package instructions.
  2. Cut off the tops of the peppers, remove and discard the stem and seeds. Place bell peppers cut side up in a large pot with about two inches of water in it. Bring to a boil, cover and lower to a simmer. Steam for 10 minutes.
  3. Heat oven to 350 degrees F. In a large bowl, mix together the meat, onion, cooked rice, egg, tomatoes, basil, seasonings, and Worcestershire sauce.
  4. Remove steamed bell peppers from the pot. Place cut side up in an oven-proof casserole or cast-iron pan. Gently stuff the peppers with the beef mixture. Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub oil all over the outside of the peppers to help them brown.
  5. Place on the middle rack and bake uncovered for 25 to 30 minutes, or until the meat is cooked through.
  6. Add cheese to the tops of the whole peppers or cut the cooked peppers in half length-wise and add cheese to each of those halves. Bake for another 10 minutes, or until the cheese is melted and bubbly. Serve with ketchup.

Notes

Make ahead: You can prep these stuffed peppers to the point before you bake them. Keep them in the fridge for up to 24 hours. When you're ready for them, pull them out of the fridge while your oven preheats, then bake normally.

http://foodiemcbooty.com/easy-cheesy-stuffed-peppers/

Taco Lettuce Wraps

Hi everyone!  How are you?

I had a craving for tacos the other day but I wanted to try a lighter alternative to your typical, high-fat taco shell.  BAM!  This lettuce taco wrap was born.  Just like when you add shredded lettuce to any taco, the lettuce adds a fresh, crispness to the otherwise heavy ingredients.   Mind you, these aren’t “walking tacos” in the sense that they aren’t finger-licking messy.  Depending on your lettuce, you may need one or two pieces to keep everything in there.  Keep lots of napkins handy!

What’s the benefit to using pieces of lettuce as your shell?  You don’t feel as heavy after eating one.  So do what I do, and have two or three or even more.  Plus, I always say that anything messy is just plain tasty.

Happy eating!

Taco Lettuce Wraps

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: 4 servings

Serving Size: 2 tacos

Taco Lettuce Wraps

Ingredients

  • 1.5 pounds ground beef (or lean ground turkey)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon Mexican oregano
  • 1/2 small onion, diced
  • 3/4 water
  • 4-ounce can tomato sauce
  • 8 large Iceberg lettuce leaves
  • Toppings (we used cheese, corn, grape tomatoes, fat-free sour cream and green onions)

Directions

  1. Brown meat in a large skillet. When it is no longer pink, add dry seasoning and mix well. Add onion, water, and tomato sauce and cover. Simmer on low for about 10 minutes.
  2. Wash and dry the lettuce. Place the meat in the center of the leaf and top with tomatoes, cheese, salsa, etc.
http://foodiemcbooty.com/taco-lettuce-wraps/

Homestyle Corned Beef Hash

Happy Monday!  How was your St. Patrick’s weekend?  Are you feeling a bit slow and groggy this morning?  Corned beef hash is a great hangover food.  Around St. Patrick’s Day, I typically buy the biggest corned beef brisket I can find or I buy two of them to guarantee leftovers to make this hash.  Don’t get me wrong, I am a big fan of the traditional corned beef and cabbage meal, but I really, REALLY look forward to eating leftover corned beef hash.  That canned stuff doesn’t even come close to the real deal!

I like a simple hash prepared with chunks of potatoes, sautéed onions, green peppers and corned beef.  A poached or sunny side up egg topper makes the perfect sauce.  Serve with a whole wheat English muffin or a plate of fresh fruit and a mug of hot coffee round things out.

Homestyle Corned Beef Hash

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yields: Serves 4-6

Serving Size: 1/2 cup

Calories per serving: 352

Fat per serving: 16g

Homestyle Corned Beef Hash

Ingredients

  • 1 pound potatoes (russet or red), scrubbed and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 small green pepper, seeds and ribs removed, diced
  • 1 large garlic clove, minced
  • 1/2 pound or more cooked corned beef, cut into 1/2-inch cubes or shredded (about 2-3 cups)
  • Salt and pepper to taste

Directions

  1. Boil the potatoes in boiling water for 5 minutes, until just tender. Drain.
  2. In a large non-stick skillet, add the oil and butter and finish the potatoes in the pan over medium heat, about 4 minutes. Add the onion, peppers and garlic and cook for another 2 minutes, stirring occasionally.
  3. Add corned beef and seasonings to taste, turning hash, until browned and crisp, about 10 minutes.
http://foodiemcbooty.com/homestyle-corned-beef-hash/

Photo Props: Wives With Knives

Honey Mustard Glazed Corned Beef Brisket

Happy St. Patty’s Day Everyone!

I make corned beef every year for this very occasion.  I absolutely loved homemade corned beef – by itself, piled high on sandwiches or in a breakfast hash.  Slow-simmered corned beef is extremely (and I mean EXTREMELY) tender and flavorful!

I saw this recipe on Oleander and Palm and knew I had to try it.  Man, let me tell you that this recipe is a KEEPER!  Jot this one down folks…

If that weren’t convincing enough, I always put beer in my crock pot with corned beef.  It is an Irish holiday right?  I also don’t bother peeling the carrots if I add them to the pot.  They’re in there long enough that I feel like I lose a lot of those carrot nutrients if I do.  Plus I’m a fan of the rustic food look.

Have a wonderful holiday!  Stay safe.

Honey Mustard Glazed Corned Beef Brisket

Rating: 51

Prep Time: 15 minutes

Cook Time: 8 hours, 15 minutes

Total Time: 8 hours, 30 minutes

Yields: Serves 8

Calories per serving: 472

Fat per serving: 19.6g

Honey Mustard Glazed Corned Beef Brisket

Ingredients

  • 1 onion, peeled and cut into bite-sized pieces
  • 4 cups water
  • 4 pounds raw corned beef brisket with spice packet
  • 6-ounces beer
  • 1 cup honey
  • 1 cup whole grain mustard

Directions

  1. Rinse your brisket and pat dry. Place the onion, brisket and seasoning packet in a slow cooker, add your beer and cover with water.
  2. Cook the brisket for 8 hours on low. Just before you're ready to eat, heat the broiler to high heat. Trim off any fat on the exterior of brisket. Carefully remove the brisket from the crock pot and place it in a baking dish.
  3. Mix together the honey and mustard and pour directly over the top of the brisket, coating evenly. Broil for 5-7 minutes or until the glaze begins to brown and caramelize. Slice and serve.

Notes

Add 1 pound large carrots (cut into 2-inch pieces) and 10 baby red potatoes (quartered) into your crock pot for a delicious side dish. Add 1/2 head cabbage (cut into wedges) about an hour before the brisket is done.

http://foodiemcbooty.com/honey-mustard-glazed-corned-beef-brisket/

Photo Props: alaskafromscratch.com

Chinese Take-Out Crispy Orange Beef

In college, I lived right across the street from this great Chinese restaurant called Jade Dragon.  At the time I didn’t have a kitchen, so the Jade Dragon was a staple in my weekly diet.  They had one of those typical lunch specials – where you get a cup of soup and an egg roll with your order – but it was their crispy orange beef that really did it for me.

This is a tribute to that sweet, tangy, mildly spicy dish.

Now if only I had those little to-go containers and a fortune cookie!

Chinese Take-Out Crispy Orange Beef

Rating: 41

Prep Time: 12 hours

Cook Time: 25 minutes

Total Time: 12 hours, 25 minutes

Yields: 4 Servings

Calories per serving: 356

Fat per serving: 9.5g

Chinese Take-Out Crispy Orange Beef

Ingredients

  • 1 pound round beef or sirloin, sliced very thinly (1/4-inch or so)
  • 1 teaspoon baking soda
  • 2 tablespoons or more corn starch
  • 4 tablespoons white sugar
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon oyster sauce, optional
  • 1 teaspoon sesame oil, optional
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 1 1/4 teaspoons orange zest
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 cups vegetable oil for frying

Directions

  1. The day before: Place the sliced beef in a bowl and sprinkle the baking soda over the top. Mix it with your hands until combined. Cover and refrigerate for at least 8 hours or overnight. This will tenderize your meat.
  2. The day of: Rinse the beef thoroughly with cold water to remove the baking soda. Pat dry and set aside.
  3. In a small bowl, whisk together the sugar, rice vinegar, orange juice concentrate, oyster sauce, sesame oil (if using), salt and soy sauce. Set aside.
  4. Heat oil in a wok or medium skillet over medium-high heat. Toss dried beef in cornstarch to coat. Fry in hot oil in small batches until crispy and golden brown; set aside. Drain all the oil from your pan except 1 tablespoon.
  5. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the pan and bring to a boil. Cook until thick and syrupy, about 5 minutes (the bubbles will be large and 1-1/2-inches away from the edge of your pan when it is ready). Add the beef and heat through, stirring to coat. Serve immediately over steamed rice and vegetables.
http://foodiemcbooty.com/chinese-take-out-crispy-orange-beef/

Homemade Ravioli and Basil Marinara Sauce

I’m one of those Americans that is a bit lost in her heritage, or maybe I should say my lack of heritage.  I didn’t have an Italian grandmother who taught me how to make noodles from scratch or an Ethiopian family who shared recipes centuries old.  I am who I am – a 100% American raised person.

I sometimes wish that I had more of an ethnic upbringing so I would have more to share with my future children (or future cookbooks) but I appreciate what I have learned throughout my cooking adventures.  I think of cooking as a learning experience of a lifetime.  I learn something every single time I create or recreate a recipe and homemade ravioli was no exception.

Now, this wasn’t my first rodeo with fresh pasta, but it did take me a few batches to get the hang of things.  Even after resting my dough was very springy.  I had to trick it into sticking to my countertop with a little water so I could add the filling.  I eventually figured everything out… except one little thing.  I knew this would be a tedious process so I made a double batch of the filling and the dough in hopes of freezing an extra batch.  Thing is, even with the double batches, I ran out of dough.

{DOH!}

Mister came up with a good idea for the leftover filling.  I predict a goulash recipe in the near future.  It’ll complement this gorgeous marinara sauce too.  A new favorite – simple yet sooooo finger licking good.  Simmer, simmer, simmer.  It’s worth the wait!

A big thanks to the wonderful website, My Italian Grandmother, for filling in the gaps here.

And without further ado, visual stimulation:

First, crack some eggs, add some flour and get messy, like so:

Wrap your dough and let it rest while you prep your meat filling (if you are using meat) and kick butt marinara sauce.

For the meat filling, chop your veggies, make ’em sweat and add your beef.  Drain and add seasoning.

Drop the mixture into a food processor (preferably one bigger than mine) to make a meat paste.

(Vegetarians are freaking out now)

{MEAT PASTE!}

Set the paste aside.  Make your delicious meat-free sauce, cover and simmer. I recommend spraying the bottom of your pot before doing this. That was a lesson learned…

Chop of piece of dough from your dough ball, recover and roll the chunk out as thin and as long as you can.  If you like large ravioli, roll out two of these (one for the top and one for the bottom).  Add your filling, drag a bit of water around the filling with your finger, cover with the second strip of pasta dough and press the ravioli around the filling to seal.



For smaller ravioli, you can use one of these pasta strips, add a little less filling, and stretch the pasta around the filling, like so.

Snip excess dough and combine with your large dough ball or save for later to make scrap noodles.  Press the edges down with a fork if you’re feeling especially decorative.

Bring some water to a boil and add your ravioli.  They are done when they float to the top.  Pour some sauce on them and devour immediately.



Homemade Ravioli and Basil Marinara Sauce

Rating: 51

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yields: 32 smaller raviolis

Homemade Ravioli and Basil Marinara Sauce

Ingredients

    Pasta Dough
  • 3 cups unbleached all-purpose flour
  • 5 large eggs
  • pinch of salt
  • Marinara Sauce
  • 2 small cans of crushed tomatoes
  • 1 medium onion, diced
  • 3-5 cloves garlic, minced
  • 1 tablespoon finely chopped fresh basil, or to taste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • salt and pepper, to taste
  • 1 teaspoon sugar
  • extra virgin olive oil
  • Meat Filling (Optional)
  • 1 pound 85% lean ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 small carrot, grated
  • 1/2 stalk celery, diced
  • 1/4 cup pecorino romano cheese, grated
  • 1/4 cup parmigiano reggiano cheese, grated
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground allspice
  • salt and pepper to taste
  • extra virgin olive oil
  • 1 egg

Directions

    Pasta Dough
  1. With a stand mixer, beat the eggs and salt. Attach dough hook and add flour a little at a time, beating well after each addition. Increase the speed and knead the dough for 5-6 minutes, until the dough is smooth, soft and pliable.
  2. Transfer the dough to a lightly floured surface. Flour your hands lightly and knead the dough for a minute or two. Wrap the dough in plastic wrap and let it rest at room temperature for 20-30 minutes.
  3. Note: Making the dough with a machine requires a little less flour than making it by hand. Reserve 1/2 cup or so of the flour. After the dough is kneaded, touch it. If it is silky and slightly moist, it is ready; if it is too sticky, work in the reserved flour.
  4. Marinara Sauce
  5. Saute onion and garlic in oil. Add crushed red pepper, Italian seasoning and basil. Stir to combine.
  6. Add crushed tomatoes and stir. Fill about 1/3 can with water and swish around to clean tomatoes from sides and then pour into the next can and do the same thing. Add to pot. Stir and add sugar and pepper.
  7. Let the sauce come to a boil, stir gently. Reduce heat and let sauce simmer for 1 hour, stirring frequently. Taste and add salt and pepper as needed.
  8. Meat Filling (Optional)
  9. Sweat onion, garlic, carrot and celery in oil. Once vegetables soften add ground beef, breaking up the meat as you add it to your pan. Cook until browned and cooked through. Drain the fat and add the mixture to a food processor, pulse until smooth. Add egg and cheese and pulse to combine.
  10. ASSEMBLY
  11. Lay the pasta sheet on a floured surface. Place your meat or cheese filling about an inch apart on one half of the sheet. Use less than 1 tablespoon of filling (more if you want bigger ravioli). Dip your finger in water and drag your finger around each filling. Place the unused portion of the dough sheet over the half with the filling. Press out all of the air from around the meat and press down lightly on the dough to seal. Cut with a round biscuit cutter or cut into squares.

Notes

Make sure you save all of your scraps of dough. These are always nice in soups or with sauce for lunch later. Cut into strips and cook these in salted boiling water for 3 minutes.

To cook the ravioli, bring a large pot of salted water to a boil. Carefully add ravioli (if they were frozen you do not need to defrost) to the pot and stir. When ravioli float to the top they are ready.

To Freeze - Sprinkle a baking sheet lightly with flour or cornmeal. Place ravioli on the baking sheet in a single layer. Place in freezer for at least a half hour, or until frozen through. Place in large freezer bags and lay flat. You do not need to defrost these when you want to cook them.

http://foodiemcbooty.com/homemade-ravioli-and-basil-marinara-sauce/

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