After Easter Treats and a Sweet Potato/ Beef/Cheese Bowl

I'm having an after Easter tea. 

Marinated Flank Steak

I've been using this same marinade since I lived in Ohio.

My Favorite Pot Roast

We had a cold beginning to the first week of Spring, but then it warmed up.

Instant Pot Pepper Beef

I had a skirt steak in my freezer from Aldi, and needed a recipe to use it, and I found a delicious one that I adapted to my tastes. I've been busy going to games and watching my grandchildren,  and the Instant Pot comes to the rescue.

Yield: 3-4

Author: Kitty, but adapted from mooshujenne.com

Instant Pot Pepper Beef

I used skirt steak that I had in the freezer, and it turned out so tender in the instant pot.

ingredients:

• 1 lb stir fry beef (or skirt steak)
• 1/2 of a  red bell pepper, cut in strips
• 1/2 of a yellow bell pepper, cut in strips
• About 4 ounces button or baby bella mushrooms, sliced
• 5 tablespoons low sodium soy sauce, divided
• 4 green onions, sliced, and save the green tops
• 3 tablespoons brown sugar
• 1 tablespoon minced garlic
• 1/8 teaspoon ground ginger
• 2 tablespoons hoisin sauce
• 1 tablespoon cooking oil

instructions:

How to cook Instant Pot Pepper Beef

1. Chop bell peppers and green onions. Set aside.
2. Place beef into the instant pot with 3/4 cup water and one tablespoon of the soy sauce. Set to high pressure for 20 minutes. Once the instant pot stops counting release the pressure after 5 minutes by quick release.
3. Drain juice from beef.
4. Mix together brown sugar,  remainder of soy sauce, ginger, garlic, and hoisin sauce. Stir well.
5. Add the oil to the instant pot, and place the pot in saute' mode.  Add bell peppers, mushrooms,  and green onions to the instant pot.   Stir fry vegetables for about 3 minutes with the beef, scraping the bottom of the pot.
6. Pour in sauce and cook for another 3 to 5 minutes until it caramelizes around the beef.  See NOTE at the bottom.
7. Serve with rice with the green tops of the onions, as garnish.

NOTES:

If you'd like the sauce to be thicker, make a cornstarch and water slurry to stir in after the 3-5 minutes.

Created using The Recipes Generator

 Avery is playing volleyball on her 7th grade team, in the libero position, which is a specialized player in defensive skills, and wear a contrasting jersey color from their teammates. 

 Here's 7th cheering for 7th grade football.   Cissy plays volleyball, too, and was also chosen for the libero position.

 

Riley is playing 10th grade football.  My poor daughter has three games on one night, and can't be at every one. 

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Beef Stroganoff

 

I had forgotten how good beef stroganoff is until I thought to make it the other day.   I used top sirloin, but you could use less tender cuts of beef and just simmer longer until it's tender.  Cook some noodles and you're ready to go!   Here's the recipe:

1 1/2 lbs. top sirloin, cut into strips about 2" long and 1/2" thick.
1 t. salt
1 t. pepper
2 T. butter, divided
1 T. olive oil
1 T. flour
1 cup beef broth
1 medium onion, quartered and sliced
8 oz. mushrooms, sliced
3 T. sour cream, at room temperature


Sprinkle meat with salt and pepper. 

In a large skillet, heat 1 T. butter and 1 T. olive oil.  Add half the meat,  half the onions and half the mushrooms and quickly brown on all sides.  Remove to a platter.  Add the remaining butter to the skillet and brown the rest of the meat, onions and mushrooms.

Return the rest of the meat, onions and mushrooms to the skillet.  Sprinkle the flour  over and scrape the bottom of the skillet.  Add the beef broth and stir, bringing to a boil.  Turn the heat down to low, cover and cook for 20-30 minutes, or until meat is tender.  Stir in room temperature sour cream (sour cream will curdle if it is cold, making the sauce grainy) and heat through, but do not boil.

Serve over buttered noodles.

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Seasonal Sundays

Spaghetti and Meatballs

 

These wonderfully tender meatballs happen to have ricotta cheese as an ingredient.  The recipe makes  about  24 large  meatballs.  I prefer to bake the meatballs.  You can use some over pasta and still have meatballs leftover for  several subs.   Getting two meals out of one recipe is always a plus!!

Meatballs

Baking for me is less messy than frying!!

1 lb. ground beef
1 lb. Italian sausage
3 garlic cloves, minced
1 cup Italian bread crumbs
2 t. Italian seasoning
1/4 cup grated Parmesan cheese
3/4 cup ricotta cheese
2 eggs, lightly beaten
1/4 cup milk
pinch of crushed red pepper
salt and pepper to taste

Combine all ingredients together/  Do not over mix because it will cause meatballs to be tough.  Form the meat mixture into balls.  Line a large rimmed baking sheet with foil.  Spray the foil  with non-stick spray.  Place the meatballs on the sheet.  Bake at 375 degrees for about 20 minutes.

Makes 24 large meatballs

Marinara Sauce

2 T. olive oil
3-4 cloves garlic, minced
pinch of crushed red pepper
2 T. tomato paste
2 (28 oz.) cans crushed tomatoes
Italian seasoning to taste
1/4 cup grated Parmesan cheese
salt and pepper to taste

Heat the olive oil in a large dutch oven.  Add the garlic and cook about 30 seconds.  Add the crushed red pepper and tomato paste.  Add the crushed tomatoes, and the seasonings.  Stir to blend.  Bring to a boil and then turn the heat down to a simmer.  Add the meatballs.  Cover the dutch oven and keep at a simmer for about an hour, or put the covered dutch oven in a 200-220 degree oven and cook several hours.  You can also put all this in your slow cooker.

Serve over pasta.

Buono Appetito!

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"Better than Wendy's" Chili

 

Years ago a friend wanted to go to Wendy's to have some of their chili.  I told her that I had never had it.  She  told me that it was so good and that she even had a recipe that was supposedly like it.  Well, I did try the chili and it was very good.  She gave me the recipe and I've had it all these years and never made it.   With our son here recuperating from his surgery, I thought a bowl of chili might be just what the doctor ordered!! I made the recipe, adapting it somewhat. After our son tried it,  I told him that it was supposedly like Wendy's chili. He said, "Mom, this is better than Wendy's"...hence the name!!

Miz Helen is having her 3rd Annual Texas Chili Cook Off.  Be sure to visit her blog and vote for your favorite chili.  I would love it if  you voted for me.

2 lbs. ground beef
1 29 oz. can tomato sauce
1 29 oz. can kidney beans, with liquid
1 29 oz. can pinto beans, with liquid
1 cup diced onion
1 7oz. can chopped green chiles
1 stalk celery, diced
1 14.5 oz. can diced tomatoes
2 t. cumin powder
3 T. chili powder
1 and 1/2 t. black pepper
2 t. salt
2 cups water

1.  Brown ground beef in large dutch oven.  Add onion and continue to cook for a few minutes.  Drain off fat.  TIP:  Using a potato masher breaks the beef into pea-size pieces.

2.  Add the remainder of  ingredients and bring to a simmer.  Cook, stirring every so often for 2-3 hours.  TIP:  Use your oven as a slow cooker and put the whole pot in, covered,  and cook at 220 degrees for several hours.

Serve with shredded cheese, sour cream & avocado slices.
 
Cornbread is always good with a bowl of chili.  Click here  for the recipe.

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Johnny Marzetti

 

Before I EVER knew about Baked Ziti, there was Johnny Marzetti.  It must be  because I grew up in Columbus, Ohio, where the Marzetti restaurant was located.  According to Jean Anderson, in her The American Century Cookbook, The Most Popular Recipes of the 20th Century, she says that Johnny Marzetti was a 1950's/early 1960's party favorite casserole.  The actual  Johnny Marzetti is the brother of the owner of the Marzetti Restaurant and the recipe was created in the 1920's.  I used to make this quite often when my kids were growing up.  Here's how I do it:

2 T. oil
1 large onion, chopped
8 oz. mushrooms, cleaned and sliced
1 pound ground beef
1 jar of Marina sauce
2 cups sharp Cheddar cheese, shredded
1 box of pasta, par-cooked (I like the Dreamfields, low carb pasta)

In a large skillet, heat the oil and add the chopped onion and cook until it is translucent.  Add the mushrooms and cook until juices are released and evaporated. add beef and cook, breaking up clumps, until no longer red.  Turn off heat and add the sauce and 1 cup of the cheese.  Add the partially cooked pasta (it will continue to cook in the oven) and toss.

Transfer the mixture to a baking dish.  Scatter the remaining cup of cheese on top.

Bake, uncovered until browned and bubbling, about 35-40 minutes. 

NOTE:  If you prefer, use mozzarella cheese instead of the cheddar.


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Chili Sauce for Chili Dogs

We love chili dogs and I like to make my own chili sauce to pour over them. I  buy the lower fat hot dogs and since I watch my carbs, I'll often eat them without the bun. Here's a quick sauce if you'd like to make your own.

                                                                  
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
2 T. ground chili powder (or more to your taste)
Salt and pepper to taste
1 (16-ounce) can tomato sauce
8 hot dogs, cooked
8 hot dog buns, toasted
Shredded cheddar cheese
Chopped green onions

Combine the ground beef, onion and garlic in a skillet and cook until beef is browned. Drain the fat from the skillet. Add the chili powder, s & p and the tomato sauce. Bring to a boil and then simmer for about 10 minutes.

Place hot dogs in buns and spoon some of the sauce over. Top with cheese and green onions.

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Saucy Minute Steaks

I had some minute steaks in my freezer, which one of our friend's had given to use.  I believe that they are actually round steaks that have been tenderized.  Here's the recipe that I used for them.

4 minute steaks
1 egg
2 t. water
pepper to taste
1/2 cup panko bread crumbs
1/2 cup Parmesan cheese
2 T. butter or oil
1 jar of your favorite marinara sauce

Stir together the egg, water and pepper and set aside until later.

Mix together the panko bread crumbs and the cheese and spread out on a plate. Now, dip the minute steak into the egg mixture and then the crumb mixture.

.

 Fry the minute steaks until brown on both sides in a skillet with the butter . After, the steaks are brown add the marinara sauce, cover and simmer until tender, about 1 hour. 

Serve with pasta.

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Easy Italian Beef

This great slow-cooker recipe is a family favorite and is adapted from The Recipe Hall of Fame Cookbook.  If you want a flavorful, easy meal, I hope you give it a try!  I served it on Artisan Bread, found here. 

1 (3 to 4-pound) roast, such as chuck, arm or rump)
1 jar pepperochini peppers, juice and all (save some peppers for later)
1 can beer
1 (10 3/4-ounce) can beef bouillon
1/2 pkg. dry onion soup mix, optional

Combine all ingredients in a large slow cooker.  I save some of the pepperonchini to put on the sandwiches later.  Cook on high for 30 minutes; reduce heat to low and cook all day until meat is tender.

Remove meat from juices, slice thinly, or shred, and return to pot.  Serve on hoagie buns.  Top with some of the peppers and add some cheese, if desired.  Serve some of the juices in a separate bowl, for dipping.

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Taco Salad

I wanted to share these great taco shells that you find near the cheese,  in the dairy aisle of the grocery store.  You shape them over forms that are provided in the box and bake the shells for 6- 10 minutes.  It's like going out to eat at a favorite Mexican restaurant!! 



1 box Azteca shells, baked according to directions

The shells come in a flat box.

1 lb. ground beef
1/4 cup (or package) taco seasoning
3/4 cup water
lettuce
shredded cheese
tomatoes
black olives
avocado, sliced
sour cream
salsa

Brown the ground beef while the shells are baking.  Drain the fat and then add the taco seasoning and water.  Bring to a boil and simmer for about 5 minutes.

Put the lettuce into the shells and top with cheese, tomatoes, olives, avocado and sour cream and salsa.  Enjoy your delicious taco salad!!

You put together the form and drape the unbaked shells over it.

The baked shells ready to be filled!

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My Favorite Hamburgers

Years ago this recipe was submitted by a reader of, (I think) Bon Appetit.   I tried it and loved it and have been making it ever since.  I cannot find the original recipe, but basically here's how I've adapted it:



1 lb. ground beef
1/3-1/2 lb. sausage
half of an onion, chopped
2 cloves garlic,  minced
1/3 cup chili sauce
1 T. Worcestershire sauce

Put some plastic wrap on your plate and then you can use the plate again for the cooked burgers.

Mix all ingredients together and shape into patties.  I usually get 5 burgers out of this amount.  Grill on high, 2 minutes, do a quarter turn and grill 2 minutes more.  Flip burgers and repeat the process.  Grill until burgers are done.  Top with cheese and let melt.

There you have it....yummy, delicious, juicy burgers!

Plastic wrap removed to put the cooked burgers on.

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Seasonal Sundays

Favorite Pot Roast

Isn't this the perfect time of year for cooking comfort food?  I love a good pot roast.  It's so great to come home to that fabulous aroma at the end of a day.  Here's an easy recipe for one.  I like to brown mine in a dutch oven & then use my oven as a "slow cooker". This way I can brown  the meat & use the same pot.  I'm lazy that way!!!   If you prefer, you can brown the meat in a skillet & then transfer it to a slow cooker.  Here's the recipe:

1-2 T. vegetable oil
3-4 lbs. chuck roast
pepper (I don't use salt because of the sodium in the soups)
1 packet dry onion soup mix
1 cup of water or beef broth
1 can cream of mushroom soup
3-4 carrots, peeled & cut in chunks
3-4 potatoes, peeled & cut up

Heat the oil in a dutch oven (or skillet).  Season the meat with pepper.  Brown the meat on all sides.

If using a slow cooker, transfer the meat to that & continue on.

Mix the dry onion soup mix, the water or broth & the cream of mushroom soup in a small bowl.  Pour over the meat.  Add the carrots & potatoes.

Cover & cook in a 220 degree oven for 8-10 hours.  If using a slow cooker, cook on low for the same amount of time.  When finished,  we like to serve this in a bowl because of all the yummy gravy


NOTE:  Sometimes I leave out the potatoes & make mashed potatoes or  noodles & serve the pot roast over those.

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Meatball Subs

We love meatballs subs & I'm not opposed to buying frozen meatballs for a quick & easy meal.  This can be thrown in the crock pot & you'll have a great meal when you come home.

French baguette (for a homemade version, check here.)

Frozen meatballs, beef or turkey

Grated Mozzarella cheese for topping

Quick Marinara Sauce:  (or use your favorite jarred sauce)

1-2 T. olive oil
1/2 small onion, chopped
2-3 cloves garlic, minced
a sprinkle of crushed red peppers, optional
1 28 oz. can crushed tomatoes
salt & pepper & basil to taste

In a medium saucepan, heat oil over medium heat.  Add onion & saute until translucent.  Add garlic & crushed red peppers & cook about 30 seconds.  Add tomatoes & seasonings.  Bring to a boil & then simmer.  Add this point, I put it in a crock pot & throw in the frozen meatballs & cook on low all day.

When ready to serve:

Cut the bread into portion sizes & split them horizontally.   You can lightly toast them, if desired.  Sprinkle with mozzarella cheese & then fill the bread with enough meatballs & sauce.     These are very messy & you may need a fork for eating!  I sprinkled fresh basil on top...Yum!!!

I am sharing this with Full Plate Thursday at Miz Helen's.

Easy French Dips

I saw a recipe recently in a Family Circle magazine (I think) for French Dips.  I adapted it to make a quicker version, using deli-sliced roast beef.  We have a grocery store nearby that sells nitrate-free deli roast beef.  Here's my easy version.  I hope you try it!

2 T. butter

1 medium onion, sliced

1 cup lager beer
1 can low sodium beef broth
1 T. soy sauce ( this adds a good flavor)

freshly ground pepper

1 lb. thinly sliced deli roast beef

6 split-top rolls

In a non-stick skillet, melt butter & add onion.  Cook, stirring occasionally for 5-10 minutes.

Add the beer, broth. soy sauce & pepper.  Bring to a simmer & cook 3-5 minutes.

Add the roast beef & heat through.

While the roast beef is heating, toast the rolls under the broiler for 1-2 minutes.

Divide among the rolls.  Serve the juice in a small bowl for dipping.  I like to add a slice of provolone on top.  Yum!

Note:  You could also saute' green pepper strips & mushrooms with the onions, if you like.

Serves 6

Steak Florence Style

This recipe is from a 2002 issue of Cuisine.  Steven Raichlen, shared his expertise on grilling.  If you love a good steak, like I do, try it this way!  The recipe called for porterhouse steaks, but I used NY strips.

Season & Grill:

Steak of your choice
Coarse salt & freshly ground pepper

Strew platter with:

2 cloves garlic, finely chopped
1 T. fresh rosemary, chopped
6 fresh sage leaves, torn

Finish with:

Extra virgin olive oil

For gas grill:

Use a nonstick spray or a folded paper towel dipped in oil, to grease the grates.

Preheat grill.

Season steaks generously with coarse salt & freshly ground pepper. 

Place steaks at a 45 degree angle over high heat; sear 2 minutes.

Rotate steaks 90 degrees and continue grilling for 2 minutes.

Turn the steaks & repeat the process.  Try to keep the lid closed during cooking.  If you need additional cooking, move the steaks to a cooler part of the grill & continue cooking a few minutes.

Strew a platter with the garlic & herbs.  Arrange the grilled steaks on top.  Finish by pouring extra virgin olive oil over the steaks.  Turn a few times to coat with garlic, herbs & oil.  Let steaks rest for 3-5 minutes.  Turn them often so the flavored oil coats the steaks.

Now, plate up those yummy steaks & dig in!!!

Oven Barbecued Brisket

This girl, who had been born in Pennsylvania & grew up in Ohio, had never heard of brisket until we moved to Texas, almost 25 years ago.  A friend I met gave me this easy recipe & I've been doing it the same way ever since.  It's now a staple at our family gatherings.  It 's an inexpensive way to feed a crowd & so tasty, too.

 

1 brisket (I like the trimmed kind)

garlic powder

black pepper

1/3 cup liquid smoke

1/3 cup Worcestershire Sauce

Put the brisket in a large roasting pan.  Poke the brisket all over with a heavy duty fork.  Sprinkle with garlic powder & pepper.  Mix the liquid smoke & Worcestershire sauce & pour over the meat.  Cover & marinate in fridge over night. 

The next day, roast the meat, covered in a 225 degree oven for 8-9 hours.  Take the meat out, reserving the liquid.  Wrap the meat in heavy duty foil & refrigerate.  The meat is easier to slice when cold.  The reserved liquid can be strained & then refrigerated.  The fat will rise to the top & you can discard it.  Mix about 1 1/2 cups of the reserved liquid with a bottle of barbecue sauce.

Slice the meat across the grain.  This can easily be done with an electric knife.  Put the meat back in the roasting pan or in a baking dish.  I personally like to use an electric skillet. Pour the reserved liquid/barbecue sauce over the meat & reheat.  You can even chop the meat & serve in buns.  Whatever you do, it's a yummy meal!

 

Note:  Sometimes I marinate it all day & then cook it all night.  That works out really well, also.

Marinated Flank Steak

I have been making this recipe for years!  It is so flavorful & tasty.  Just remember to not overcook your flank steak.  I hope you enjoy this delicious recipe.

1 1/2 lbs. flank steak, scored diagonally on both sides
3 Tablespoons sesame seeds
2 Tablespoons oil
1/4 cup soy sauce
1/4 cup finely chopped green onions
1 clove garlic, minced
1/4 teaspoon pepper
1/4 teaspoon ground ginger
2 teaspoons brown sugar

Combine all ingredients, other than the meat, in a large zip-lock bag.  Add the meat & coat it with the marinade.  Seal the bag & marinate over night in the fridge.  The next day, grill the meat for about 4 minutes per side, or broil for 8-10 minutes.  When done, tent the meat with foil for at least 5 minutes to retain the juices.  Carve diagonally across the grain in very thin slices.