Beef
This is another terrific recipe from“The Chew”
but this recipe comes from Daphne Oz. I made a number of finger foods on New Year’s Eve and this is one of the recipes I made. This was so simple to make and had that sweet and spicy combination that we love so much. The ketchup and honey bring the sweet and the Sriracha brings the heat to the dish! I would say the most difficult part of this recipe is slicing the flank steak really thin. That’s why I asked my butcher to do it and he was more than happy to do so!
NOTE: 1/2 pound of flank steaks makes about 12 skewers depending on how thin the meat is sliced. You can easily double or triple this recipe. You will need wooden or metal skewers. If using wooden skewers, soak them in water for 20 minutes so they do not burn under the broiler.This can also be prepared the day before a party and place skewers into the broiler before guests arrive.
BEEF INGREDIENTS
1/2 pound flank steak, thinly sliced against the grain
3 Tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 Tablespoon dark brown sugar
3 cloves of garlic, minced and peeled
1 teaspoon toasted sesame oil
1 lime, cut into wedges for serving
SAUCE INGREDIENTS
1/4 cup ketchup
1 Tablespoon honey
1 teaspoon Sriracha
1/2 teaspoon salt
Pepper to taste
DIRECTIONS
In a medium bowl, mix 1 Tablespoon of soy sauce with the cornstarch until it is completely dissolved. Add the remaining soy sauce, brown sugar, garlic and sesame oil. Add the beef to the mixture, turn to coat the beef. Cover and refrigerate for 20 minutes or overnight.
For the sauce- in a small bowl whisk together ketchup, honey, Sriracha, salt and pepper.
Line a baking sheet with foil, remove the steak from the marinade and blot dry with a paper towel. Thread one piece of meat onto each skewer and set them on prepared baking sheet.
Adjust the oven rack so that is about 3 inches from the heat source and preheat the broiler to high. Brush both sides of the skewers with the sauce and broil skewers for about 3 minutes (could be longer depending on the thickness of the steak). Turn the skewers and broil another 3 minutes or longer. You want the beef to be browned and cooked through. Serve beef skewers warm with lime wedges.
Enjoy!
If you have followed me only for a short time you know how much I love the show “The Chew” with Clinton Kelly, Daphne Oz and celebrity chefs Michael Symon, Mario Batali and Carla Hall. I have this show on my DVR so I don’t miss it!! Over the holiday I made three recipes that I saw on the show and I have to say, I loved all of them! This particular recipe comes from chef Michael Symon and we just loved these meatballs! I served them over egg noodles, but you could also serve them as is, with mashed potatoes. If you are entertaining after you cook them and make the sauce, place in a slow cooker and serve as an appetizer. This became a family favorite after just one bite!
INGREDIENTS
2 Tablespoons butter
1 small yellow onion, peeled and minced
2 cloves of garlic, peeled and minced
2 cups white bread, finely diced
1/2 cup of milk
1 pound ground beef
1 pound ground pork
1/2 cup Panko bread crumbs
1 teaspoon fresh grated nutmeg
2 large eggs, slightly beaten
1 1/2 Tablespoons kosher salt
Pepper
SAUCE INGREDIENTS
1 Tablespoon olive oil
2 cups mixed mushrooms, cleaned and stems removed (shiitake and cremini, thinly sliced)
1/3 cup all purpose flour
3 cups low sodium beef broth
1 Tablespoon Worcestershire sauce
1/4 cup sour cream
Salt to taste
Pepper to taste
DIRECTIONS
Preheat oven to 400 degrees. Preheat a sauté pan over medium heat and add the butter, onions and garlic. Cook stirring occasionally until the onions have softened and start to brown slightly. Season with salt. Pour into a large mixing bowl and allow to cool. In another bowl add the bread and pour the milk over the bread, soaking the bread. When the bread has soaked up the milk strain the liquid out of the bread and set aside. When onions are cooled, add the ground beef, ground pork, soaked bread, bread crumbs, nutmeg, eggs and salt. Stir to combine and season with pepper. Roll about 2 Tablespoons of the meat mixture into round balls and place on a foil lined baking sheet. When you have rolled all of the meat mixture, place in the oven and bake until almost cooked through about 20 minutes.
For the sauce-
Preheat a large sauté pan over medium high heat, add the olive oil and 1 Tablespoon of butter. Add the mushrooms and cook until golden and crisp. Add the remaining butter and once that has melted add the flour and stir to combine. Slowly whisk in the beef stock trying not to break up the mushrooms too much. Bring the mushroom mixture to a gentle boil, reduce heat to a simmer, stirring occasionally and cook for about 20 minutes. Season with salt and pepper add the Worcestershire sauce and whisk in the sour cream. When the meatballs are done baking add them to the gravy to finish cooking, just a few minutes.
Serve warm.
Enjoy!
Jim LOVES Mexican food! Anything with beans and beef is a fast favorite for him. This dish is no different. If I say a burrito is on the menu he is already at the table! This recipe is simple and perfect for a weeknight dinner. It is also easily customized to your taste. If you want more spice, add some canned chopped jalapeños, if you want to use different cheese go for it! Serve with salsa and sour cream, add a salad and rice and beans and your dinner is done.
Note- this is slightly adapted from the original Taste of Home Recipe
INGREDIENTS
1 pound ground beef
1 envelope taco seasoning
1 can refried beans (16 ounce)
6 flour tortillas (12 inches)
1 cup shredded Colby Monterey Jack cheese
4 teaspoons canola oil
Sour cream for serving
Salsa for serving
DIRECTIONS
In a large skillet cook beef over medium heat until no longer pink, drain and stir in the taco seasoning stirring well to combine. Add in the desired about of refried beans (I used about 1/2 the can). Stir to combine with beef and warm through, add the cheese and stir until melted and combined. Remove from heat.
With one tortilla at a time, fill the tortilla with about 1/4 cup of the beef/bean mixture. Fold the sides of the tortilla and roll setting aside with the seam side down. Follow this for each tortilla.
In a large skillet over medium high heat, add the canola oil. Add the burritos a couple at a time until browned on both sides. This does not take long so don’t leave the stove! Serve warm with salsa and sour cream.
Enjoy!
Every once in a while Jim has to travel for a few weeks at a time with the NH Army Guard. He was recently on a four-week trip and I wanted to make him a nice cozy dinner when he got home. Let’s face it there is nothing better than a home cooked meal. I wanted to make something I don’t usually make so I decided on a Ree Drummond (Pioneer Woman) recipe for Braised Beef Short Ribs. This was absolutely the perfect recipe, lots of flavor! The meat was so tender it was falling off the bone and made the house smell terrific all afternoon! I will definitely be making this again many more times. I served this with salad and mashed potatoes…the perfect side dishes for the beef ribs.
INGREDIENTS
8 whole beef short ribs
Salt and pepper to taste
1/4 cup all purpose flour
6 pieces of Pancetta, diced
2 Tablespoons olive oil
1 whole medium onion, diced
3 whole carrots, diced
2 shallots, peeled and finely minced
2 cups red wine
2 cups beef broth
2 sprigs of thyme
2 sprig of Rosemary
DIRECTIONS
Salt and pepper the ribs then dredge in flour and set aside. In a large dutch oven cook pancetta over medium heat until crispy and the fat is rendered. Remove pancetta and set aside keeping the grease in the pan. Add olive oil to the pan with the pancetta grease. Raise the heat to medium/high heat. Add the ribs to the hot pan and brown the ribs on all sides. Remove ribs from the pan setting aside. Turn the heat down to medium. Add onions, carrots and shallots to the pan and cook for a couple minutes. Pour in the wine and scrape the bottom of the pan releasing any bits that are on the bottom of the pan, bring to a boil and cook two minutes. Add broth, 1 teaspoon of salt and pepper, taste for seasoning adding more salt or pepper if needed. Add the ribs back in with the liquid. They should be almost all the way submerged. Add pancetta back in along with the whole sprigs of thyme and rosemary to the liquid. Put the lid on and place in the oven and cook at 350 degrees for two hours, reduce heat to 325 degrees and cook for 30-45 more minutes. Ribs should be fork tender and falling off the bone. Remove pan from oven and allow to sit for 20 minutes with the lid on before serving. Just before serving skim off any fat from the top. Serve warm.
Enjoy!
This is a great make ahead dish that can be served warm or cold! I made the salad portion of this dish the night before and just before serving I cooked the beef mixture and served that warm on top of the salad. Super simple on a busy weeknight! This would also be a great dish in the summer served cold with the meat mixture layered on the bottom of the salad layers.
INGREDIENTS
1 pound extra lean ground beef
1 small can green chilis, not drained
1 head of iceburg lettuce, outer leaves removed, chopped
1 packet taco seasoning
1 cup ranch sour cream mixture , divided (recipe below)
1 (15 ounce can) of beans, black beans are great, well drained
1 small can corn, drained
1/2 cup chopped red onion
8 ounces of your favorite salsa
4 ounces sharp cheddar cheese
4 ounces Monterey Jack cheese
1/2 pound bacon, fried and chopped, optional
Sliced Jalapeño peppers, can also used pickled jalapeños
1 tomato, diced and seeds removed
Crushed tortilla chips or Doritos to top salad
RANCH SOUR CREAM MAYO
3/4 cup real mayo
1/4 cup sour cream
1 Tablespoon dry ranch mix
Mix all ingredients together and refrigerate until ready to use.
DIRECTIONS
In a 9 x 13 in glass baking dish layer half of the chopped iceburg lettuce in the bottom of the pan top with half of the ranch sour cream mayo and spread evenly across the lettuce. Layer beans, corn and onions on an even layer on top of the sour cream layer. Layer the second have of lettuce on an even layer pressing down slightly. Next is the remaining sour cream mixture spread evenly again. Top with salsa, cheese, bacon and tomatoes layering all evenly across the dish. You can cover and refrigerate for up to 24 hours.
Before serving, brown the ground beef in a skillet adding the can of chili’s and taco seasoning. Cook until beef is cooked through. To serve layer the salad on the plate, top with beef mixture and crushed chips if desired.
Enjoy!
Stay In Touch
Follow me!
Recent Pins
