Crock Pot Beef & Broccoli

Whenever we get Chinese food, Bill almost always orders Beef and Broccoli.  When I saw this easy recipe that could be done in the slow cooker, I knew I had to make it.  It turned out really good.  The red pepper flakes give it a little spice that you don't expect, but if you aren't into spice you could easily leave that out and it would still be really flavorful.  I'm sure I will be making this again soon!

Crock Pot Beef and Broccoli
From: A Year of Slow Cooking
Prep Time: 10 min
Cook Time: 6-8 hrs on low

Ingredients:
1 lb thin beef
1/4 cup soy sauce
2 Tbsp white wine
2 Tbsp apple cider vinegar
1 Tbsp brown sugar
2 tsp sesame oil
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 bag frozen broccoli florets, thawed

Directions:
1. Add the liquid to the crockpot. Add garlic and spices to mixture.

2.  Slice meat into thin strips, toss in liquid and spices.

3. Cook on low fro 6-8 hours.

4.  A 1/2 hr to an hour before hand, add bag of broccoli and cook on high for 1/2 hr to an hour until warm.

5. Serve over white or brown rice.

Easy Mexican Casserole

This casserole is pretty easy to make and is quite tasty and filling.  I loved it with black olives, but for those of you that don't like them, they could be easily left out. It also makes a lot so it is good for a crowd (or to have some leftovers)!

Easy Mexican Casserole
From: All Recipes
Prep Time: 30 min
Cook Time: 30 min

Ingredients:
1 lb lean ground beef
2 cups salsa
1 can black beans, drained and rinsed
3 cups tortilla chips, crushed
2 cups sour cream
1/2 can of black olives, sliced
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded cheddar cheese

Directions:
1. Preheat oven to 350 degrees.

2. In a large skillet over medium-high heat, cook ground beef until no longer pink.  Add salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed.  Stir in beans and heat through.

3. Spray a 9x13 baking dish with cooking spray.  Spread crushed tortilla chips in pan, and then spoon beef mixture over chips.

4. Spread sour cream over beef, and sprinkle olives, green onions, and tomato over the sour cream.  Top with Cheddar cheese.

5. Bake for 30 minutes, or until hot and bubbly.

Easy Steak Fajitas

This is a recipe we make often and I'm surprised I haven't ever posted it.  It is quick and easy and really tasty.  We got it from Men's Health Magazine years ago and continue to make it fairly regularly.

Easy Steak Fajitas
From: Men's Health
Prep Time: 15 min
Cook Time: 10 min

Ingredients:
Flank Steak
1 onion, in large slices
1 green pepper, cut in strips
1 red pepper, cut into strips
2 Tbsp Cilantro, chopped
1 small jalapeno, cut into rings (optional)
1 tsp olive oil
1/8 tsp cinnamon
1/4 tsp cumin
salt and pepper
Whole wheat tortillas


Directions:
1. Cut the meat diagonally  and across the grain into thin strips.  Place in a large ziplock bag with all the other ingredients and shake well to combine. 

2. Preheat a large skillet over medium high heat then dump steak mixture into the skillet.

3. Cook, turning frequently fro 5-8 minutes until the meat reaches the desired doneness.  Serve with tortillas and salsa

Grilled Balsamic Flank Steak Marinade

This is a nice easy marinade we used for Flank Steak this summer.  I chose it because I had all the ingredients in the house and it only required 30 min of marinade time (although I let it marinade for at least an hour).

Grilled Balsamic Flank Steak Marinade
From: Point-less Meals
Prep time: 5 min
Marinate time: 30 min

Ingredients:
1/4 cup balsamic vinegar
1 Tbsp Worcestershire sauce
2 tsp brown sugar
1 garlic clove, minced
1 lb flank steak
salt and fresh ground pepper

Directions:
1.  Combine all ingredients except steak in a large ziplock bag.

2. Add steak, turn to coat; marinate for 30 minutes (up to a few hours).  Grill until desired doneness.  Let stand 5-10 minutes before cutting into thin strips against the grain.

Beef Enchiladas

I want to start making some freezer meals so of course I searched pinterest and found several I wanted to try immediately.  This is the first one I made and I think it turned out great.  It was a little spicier than I expected, but I think it was due to the enchilada sauce I used.  I made a double batch and put one in a 9x13 pan to give to my parents and the other I split into two 8x8 pans.  We ate one 8x8 pan right away and the other a couple weeks later and both times it was very good.  An easy freezer meal to keep on hand.

Beef Enchiladas
From: The Virtuous Wife
Prep Time: 15 min
Cook Time: 45 min

Ingredients:
1 pkg flour tortillas
1 lb ground beef
2 10oz cans red, mild, enchilada sauce
1 16oz can refried beans (optional)
1 4.5oz can chopped green chiles
1 pkg taco seasoning
8 oz Mexican shredded cheese mix
sour cream and salsa for serving

Directions:
1. Brown the ground beef on medium high heat.  Drain any grease from the pan.

2.  Add the taco seasoning and stir.  Add the chilies and stir.

3.  Add can of refried beans. (can use 1/2 - 1 can - beans make it moister).  Stir until the beans have "melted" into the beef mixture.  Turn off heat.

4. Spray a 9x13 inch pan with cooking spray and one can of enchilada sauce into the bottom of the dish.

5. Spoon about 2 heaping tablespoons of the beef/bean mixture into the center fo the tortilla.

6. Roll up the tortilla and place into the pan, continue until all the enchiladas are done.

7. Pour remaining sauce (1 can) over the enchiladas.

8.  Sprinkle the cheese over the enchiladas.  Cover tightly with tinfoil and bake at 350 degrees for 45 minutes to an hour.   Allow to cool for 5-15 minutes before cutting into them.  Serve with sour cream and salsa if desired.

If Freezing.  Cover and freeze after sprinkling with cheese.  To cook: defrost dish and follow directions for baking.

Flank Steak Marinade

I bought a great looking flank steak at our local butcher and was looking for a marinade and went straight to Pinterest.  This one was easy and I had all the ingredients in the house.  I really liked the flavors on this, but I only had a few hours to marinate and I think it could have been even more if I had let it marinate all day. This is perfect for summer BBQs!

Flank Steak Marinade
From: Mrs. Mama Hen
Prep time: 5 min
Marinading time: 3 - 8 hrs


Ingredients:
2 Flank Steaks
1 1/2 Tbsp grated fresh Ginger
6 cloves Garlic, Minced
1/2 cup Red Wine (I totally misread this and used red wine vinegar, whoops!)
1/2 cup Soy Sauce
1/4 cup Honey
1 Tbsp Sesame Oil
3/4 tsp Red Pepper flakes

Directions:
1.  In a bowl, combine all of hte ingredients except the steaks.  Whisk them together until the Honey dissolves.

2. Place the steaks in a large zip-log bag.  Pour marinade over the steaks, close the bag (removing as much air as you can.  Refridgerate for 3-8 hours. Turn the bag over a few times during the marinating time.

3. Cook marinaded steaks on grill or in a skillet discarding the marinade.  When Cooked to desired tenderness, let rest and then cut into strips across the grain of the meat.

Flank Steak with Chimichurri

Bill likes Chimichuri, so when I saw this in my South Beach Cook Book, I knew I needed to try it.  It was so easy, healthy, and delicious!  I need to get another parsley and cilantro plant this summer to make this with fr

Flank Steak with Chimichuri
From: South Beach Recipe book
Prep time: 10 min
Cook time: 10 min

Ingredients:
1 Tbsp Dijon mustard
4 tsp plus 1 Tbsp red wine vinegar
4 tsp extra-virgin olive oil
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cayenne pepper
1 lb flank steak
1/2 cup cilantro
1/2 cup fresh parsley leaves
1 garlic clove, peeled
1 tsp ground cumin

Directions:
1. Heat the broiler.

2. In a small bowl, stir together the mustard, 4 tsp of vinegar, 2 tsp oil, 1/4 tsp salt, ginger, and half the cayenne.

3. Place the flank steak on a broiler pan and brush the top with the vinegar mixture.  Broil 4 inches from the heat, without turning for about 7 minutes for medium-rare.  Remove from under the broiler and leave the steak on broiler pan.  Cover loosely with foil and let stand for 5 minutes.

4. While steak is broiling, in food processor (or blender), combine the cilantro, parsley, garlic, cumin, remaining 1 Tbsp vinegar, remaining 2 tsp oil, remaining 1/4 tsp salt, remaining cayenne, and 2 Tbsp water.  Puree until smooth.

5. Thinly slice the flank steak on an angle against the grain.  Divide the steak among plates and top evenly with the chimichurri.  Serve warm.

Cellars Market Taco Salad

 

HAPPY CINCO DE MAYO!!!!!
In keeping with our Mexican food (we have had Mexican food every night this week but 1), I wanted to make a taco salad.  While I really like this healthy taco salad from Men's health, some times you just want a comfort food taco salad.  There is a place that my colleagues and I go occasionally called Cellars Market at the Chicago Board of Trade.  They have a lot of great salads, but our favorite is their Taco Salad.  It brings me back to the ones my mom used to make growing up.  It was pretty much the only salad I liked for a while.  So this is a combo of my mom's and the one from Cellars market since I didn't have a 'recipe' for either one.  It turned out very tasty, filling, and the best part - EASY.

Cellars Market Taco Salad
From: Combo:Cellars Market, My Mom & Me
Time: 20 minutes

Ingredients:
Lettuce (washed and chopped)
1 lb ground beef
taco seasoning packet
1-2 tomatoes, chopped
Shredded Cheese
French (or catalina) Dressing
Frito chips
Sour cream
jalapenos (optional)
onion, chopped (optional)
black olives, sliced (optional)
Avocado (optional)

Directions:
1. Brown ground beef.  Drain grease.  Add taco packet and 2/3 cup water. mix and bring to a simmer.

2. While simmering, chop/slice lettuce and toppings and assemble salad.  Add taco meat and top with dressing, frito chips, and dressing.

Wet Burritos

With Cinco de Mayo coming up we have been eating a lot of Mexican food.  My mom used to make wet burritos and I realized I've never made them.  After making them this week, they are so easy and delicious that I may be adding them to my rotation of favorite Mexican meals. 

Wet Burritos
From: My Mom
Prep time 15 min
Cook time 30 minutes

Ingredients:
1 lb gr. beef
1 pkg taco seasoning mix
1 can of refried beans
burrito tortilla shells
2 cans red enchilada sauce
Shredded cheese
optional add ins for burritos: chopped tomatoes, black olives, onions, lettuce
sour cream for topping

Directions:
1. Brown meat, add water and taco mix and simmer.

2. Spread refried beans on tortilla.  Then fill with gr. beef, and any additional add ins you want (we added tomatoes and black olives). Roll and place in 9x13 pan seam down.

3. Pour enchilada sauce over burritos and top with shredded cheese.  Place in oven and cook at 350 degrees until cheese bubbles (about 20-30 minutes.). Serve with sour cream and hot sauce if desired.

Strip Steak with Rosemary Red Wine Sauce

I made this for our Valentines dinner (yes it is taking me a while to post things).  I added mushrooms to the recipe and it was delicious.  It reminded me of the seared sirloin with shrooms - it was quite similar.

Strip Steak with Rosemary Red Wine Sauce
From: The Food Network
Prep Time: 5 minutes
Cook time: 25 minutes

Ingredients:
4 boneless strip steaks (1 inch thick)
1/2 tsp salt
1 Tbsp cracked black pepper
3 Tbsp Olive Oil
1/4 cup chopped onion
2 Tbsp chopped fresh rosemary leaves
2 cloves garlic, finely chopped
1 1/2 cups dry red wine
1 cup canned condensed beef broth
1/2 tsp dark-brown sugar (omit for SB Phase 1)
1 cup sliced mushrooms (optional)

Directions:
1. Season steaks with salt.  Press pepper on surfaces.

2. Heat oil in large heavy skillet over high heat.  Add steaks.  Lower heat to medium; cook, turning once, 6 minutes per side for medium rare, 8 minutes per side for well-done.  Remove to warm platter, keep warm.

3. Add onion to skillet; cook until browned, stirring, 2 minutes.  Add half the rosemary, half the garlic and cook, stirring, 20 seconds.

4. Add wine, increase heat to high; boil vigorously 2 minutes (I also added mushrooms at this point).  Add broth, sugar and meat juices that have collected on platter.  Boil 10 minutes more or until liquid is reduced by half, about 1 cup.  Add remaining rosemary and garlic.  Pour over steaks and serve.

Taco Corn Bread Casserole

A Mexican casserole that includes corn bread?  Sign me up!  This was very easy to make and was very good comfort food!  I did the meat a little bit different because she had already prepared taco meat and I didn't (my changes are in the recipe below), but I think it turned out great!

Taco Corn Bread Casserole
From: Debbie Does Dinner (via Pinterest)
Prep Time: 15 min
Cook Time: 35 min

Ingredients:
1 package corn bread mix
1 egg
1/3 cup milk
1 lb ground beef
1 packet taco seasoning
1/3 cup salsa
1 can black beans, drained and rinsed
1 cup sour cream, light
1 cup shredded cheese - I used Mexican 4 cheese
1/2 cup onion, chopped
1 cup shredded lettuce
1 can black olives, sliced (optional)
1 avocado, cubed (optional)

Directions:
1. In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8x8 pan sprayed with cooking spray.  Bake at 350 degrees for 15 minutes.

2.  While corn bread is baking, brown taco meat.  Add taco seasonings, 1/2 cup of water and salsa and black beans.  Let simmer until corn bread is done baking. Add more salsa if desired.

3. In a separate bowl, combine sour cream, 3/4 cup cheese, and onion.  When corn bread is done baking take out of oven and spread meat mixture over bread, then spread sour cream mixture over beef.

4. Put dish back in the oven and bake for 20 minutes or until heated through.  Sprinkle with tomato, lettuce, cheese, and olives and avocado if desired.

Crock Pot Korean Beef Tacos

Bill had some Korean Tacos when we were at Brownstone Tavern last week and really liked them.  So when this recipe showed up on Stephanie's blog, I knew I had to try them.  These were so easy and really good.  I pre-cut all my veggies to make it super easy in the morning. We also cut it in half since there was only two of is, and it gave us dinner and leftovers for 2 days worth of lunches.

Crock Pot Korean Beef Tacos
From: A Year of Slow Cooking

Ingredients:
3-4 lb beef roast (I used Chuck Roast) - cut off all fat on edges)
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic (peeled but cloves in tact
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 Tbsp rice wine vinegar
1 Tbsp sesame Oil
1 Whole jalapeno, diced

Directions:
1. Put all ingredients in a 6-quart slow cooker.  Cover and cook on low for 8-10.

2.  Shred beef and serve on tortillas with cabbage.

*** She suggested mixing 1 bag shredded cabbage (coleslaw mix with 1 Tbsp soy sauce, and 2 Tbsp rice vinegar).  I made it once with the dressing and once with plain cabbage, and liked both, but will probably just do the plain cabbage since it is easier and tastes just as good!. :)

Roast Beef Sandwiches Au Jus

 
I made these on New Years day because I was looking for something easy, filling, tasty, and good football type food that wasn't too unhealthy.  These fit the bill.  These aren't from scratch and aren't super fancy, but they are still very delicious!  I would definitely make these again!

Roast Beef Sandwiches Au Jus
From: Food.com



Ingredients:
1 10oz can French onion soup
1 10oz can beef consomme
1/2 - 1 lb thinly sliced deli roast beef
provolone cheese slices (or swiss)
4 hoagie rolls (you can tell from the picture that I didn't get the right kind)
garlic powder and mayonnaise (optional)

Directions:
1. In a medium pot simmer roast beef slices, consomme, and soup until fully cooked.

2. Meanwhile, slice hoagie rolls in half lengthwise, sprinkle with garlic and toast until golden brown.

3. Once the meat has heated through and cooked down, place on half of the hoagie rolls and top with slices of cheese as needed to cover meat.

4. Broil untl cheese melted and bubbly.

5. Serve with Au jus on the side and mayonnaise if desired.

Seared Sirloin with 'Shrooms

In the summer any steak we have is usually cooked on the grill.  In the winter though we like to make this steak on the stove a lot.  It is quick, easy, and delicious.

Seared Sirloin with 'Shrooms
From: Men's Health

Ingredients:
2 Sirloin Steaks
1/4 cup red wine or chicken stock
1/2 cup thinly sliced mushrooms
1 Tbsp Olive Oil
1/2 tsp dried Thyme
1 clove garlic - minced
salt and pepper

Directions:
1. Sear the Steaks in a skillet on medium high (about 2-3 minutes per side), seasoning each side with a pinch of salt and pepper as the other side cooks.  Remove the steaks from the skillet, and reduce the heat to medium

2. Put Olive oil, thyme, and garlic in the skillet, stirring frequently and scraping with a spoon to release the brown bits left behind by the meat. (about 30 seconds)

3. Add the stock and mushrooms, stirring often until the mushrooms soften (about 3 minutes)

Tasty Taco Salad

This is a recipe we got from a Men's Health book called The Abs Diet. The book has a lot of healthy but delicious meals.  This was the first one we tried and it was very tasty.  It was great as a dinner, and the left overs were also good for lunch.  I really like taco salad (again my love for Mexican food shows through), but this has such a tasty light dressing that it makes it even more healthy.

Tasty Taco Salad
aka - A Thinner Mexican Dinner
From: Men's Health - The Abs Diet

Ingredients:
For Meat:
3/4 lb lean ground beef
2 cloves garlic, minced
1 can Black beans - drained and rinsed
1 Tbsp Chili powder
1/4 tsp cayenne pepper
1/3 cup water

For the dressing:
4 medium tomatoes, diced
2 Tbsp Extra-Virgin Olive Oil
2 Tbsp Lime Juice
1/2 tsp salt
1/4 tsp black pepper

For the Salad:
Romain Lettuce, chopped
1/2 cup shredded cheddar cheese
2 ounces baked corn tortilla chips (optional)
Avocado (optional)

Directions:
1. Heat a large skillet over medium-high heat and brown beef.  Add the garlic and beans and cook for 2 minutes more.  Add the chili powder, cayenne, and water and stir until well-combined and most of the water has been absorbed.  Remove from heat.

2. Mix dressing ingredients in a bowl.

3. Divide the lettuce among dinner plates, top with the beef mixture and sprinkle with cheese.  Spoon the dressing over each salad and crush tortilla chips on top (we left out the chips but added slices of avocado due to our love of avocados and that we happened to have a bunch).

PW's Perfect Pot Roast

Bill bought me the Pioneer Woman's Cookbook a while back and one of the recipes I have always wanted to try is her Perfect Pot Roast.  I was home most of the day yesterday so I decided it was a good day to finally try it.  It was delicious plus I got to use my dutch oven which I love!  I will definitely make this again, and maybe throw in some potatoes or make some mashed potatoes on the side. I have a recipe for a pot roast that is made in a slow cooker (which I haven't posted yet) and that one is great for a weekday, but if you have the time I think this one is worth it!  Also, her cookbook is awesome (as is her website) I highly recommend both!

PW's Perfect Pot Roast
From: The Pioneer Woman

Ingredients:
3-5 lb Chuck Roast
2 Onions (cut in half, skin removed and ends cut off)
6-8 carrots (washed and cut into 2 inch slices)
1 cup red wine (can use beef broth instead)
2 - 2 1/2 cups beef broth
3-4 fresh Rosemary Sprigs
2-3 fresh thyme sprigs
Kosher salt
pepper
2-3 tablespoons olive oil

Directions:
1. Preheat oven to 275 degrees.

2. Heat a large pot or Dutch Oven over Medium-high heat. Add the olive oil and let it get really hot.  While it heats, prepare vegetables and generously salt the chuck roast on both sides with Kosher salt.

3. When pot is very hot, place onions in the oil and brown on both sides, about one minute per side.  Remove to a plate.  Add carrots to the same pot and toss around until slightly brown, about one minute or so.  Remove to plate.

4. Add another tablespoon of oil to the pot, pepper the meat to taste, then place in the pot and sear it, about a minute per side.  Remove to plate.

5. With the burner on high, add 1 cup of wine (or beef stock), whisking constantly.  Try to loosen the brown flavorful pits off the bottom of the pan.

6. When most of the bits are loosened, place the meat back in the pot, followed by carrots and onions.  Pour enough beef stock to cover the meat half way (about 1 - 1 1/2 cups more).

7.  Place fresh rosemary in and thyme sprigs into the liquid in the pot, then cover and roast in the oven for 3-5 hours, depending on the size of your roast.
**** Note: Do not disrupt the roast during cooking process. A 3 lb roast should take 3-3 1/2 hrs, 5 lb roast should take about 4-5 hours.*****

9.  When done cooking, check roast for doneness - a fork should go in easily and the meat should be very tender.  Remove to a cutting board and slice against the grain (or pull apart with forks).  Serve with juices over the top.

I served this with my mom's recipe for mashed potatoes (coming up next), but you could probably also put potatoes in the with the pot roast if you prefer.

Baked Spaghetti Pie

I got this recipe from my mom, who got it from a family friend, who also was my kindergarten teacher. I really like this, and it was easy enough to make after work, however it made a TON for just Bill and I, so next time I will definitely cut it in half. However, since it makes so much and is pretty easy, it would be great for a big group.



Baked Spaghetti Pie
From: Mrs. Arndt


Ingredients:
8 oz spaghetti
1 cup cottage cheese (small curd)
2 eggs
1 - 2 cups shredded cheddar cheese
1 lb ground beef
1/2 chopped onion
1 jar spaghetti sauce
1 pkg Mozzarella cheese

Directions:
1. Preheat oven to 350 degrees. Cook the spaghetti as directed on the box. While the noodles cook, brown and drain ground beef with onion. Mix in spaghetti sauce.

2. Combine cooked spaghetti, cottage cheese, eggs, and cheese. Press mixture in greased 9x13 pan or 2 pie plates. Add sauce mixture.

3. Sprinkle top with mozzarella and cheddar cheese.

4. Bake at 350 for 45 minutes.

5. Serve with spaghetti sauce to pour over the top if desired.