Garlic Beef Enchiladas

Posted on

One thing that’s been a bit of a surprise with the new kitchen is that the new freezer is smaller than our old one. I had grand plans to start stocking the freezer with meals for after baby boy is born once the kitchen was back together, but it’s become a project of using up what’s already in there first. One thing I inexplicably have a lot of? Ground beef.

When I polled my friends for their favorite recipes using ground beef, Katie suggested this one. Not only did it use up some of the freezer stock, it’s a freezer-friendly meal itself so I made a small tray to freeze as a post-baby meal. They were delicious, so I’m looking forward to being able to enjoy them again!

Garlic Beef Enchiladas
(from Taste of Home)
Serves 5

For the enchiladas:
1 lb. ground beef
1 medium onion, chopped
2 Tbsp. flour
1 Tbsp. chili powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. rubbed sage
1 can stewed tomatoes, chopped up
2 cups Colby-Jack cheese, divided
10 flour tortillas

For the sauce:
1/3 cup butter
4-5 cloves garlic, minces
1/2 cup flour
1 can beef broth
1 can tomato sauce
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. rubbed sage
1/2 tsp. salt

In a large skillet, cook the ground beef and onion until the beef is browned and the onion is softened. Stir in flour and seasonings until well combined. Stir in tomatoes and bring to a boil. Reduce heat and cover. Simmer for 15 minutes.

While the beef simmers, preheat the oven to 350F degrees and make the sauce: Melt the butter in a saucepan over medium-high heat. Add garlic and cook for 1 minute, until fragrant. Stir in flour until blended. Gradually whisk in the broth. Bring to a boil and cook until thickened, stirring occasionally, about 2 minutes. Stir in the tomato sauce and seasonings. Heat through and then set aside.

To assemble: Pour 1 1/2 cups on the sauce into the bottom of a 9×13″ baking dish. In each tortilla, place about 1/4 cup of the beef mixture and 1-2 Tbsp. of the cheese. Roll up and place in the baking dish on top of the sauce, seam side down. Pour remaining sauce over the top.

Bake, covered, for 30-35 minutes or until heated through. Remove cover, sprinkle with remaining cheese and bake for an additional 10-15 minutes, until the cheese is melted.


Queso Burgers

Posted on

It’s sort of amazing that we always want what we can’t have. On a normal week, I’d kill to have a night of takeout and not have to cook. With the kitchen torn apart and plans to get takeout, there’s nothing I want more than to be able to cook dinner. Of course.

What have we been eating while the kitchen is a mess? Burgers. Lots and lots of burgers. They’ve been easy to put together and throw on the grill without actually needing the kitchen.

This is one of the burger variations we liked best. It’s a basic burger patty (in a pinch, you could totally buy pre-made pattys) topped with queso. So simple and yet really, really tasty.

Queso Burgers
(from The Recipe Critic)
Serves 6

1½ lb. ground sirloin
Salt and pepper, to taste
1 lb. Velveeta, cut into ½-inch cubes
1 10 oz can diced tomatoes with jalapenos, undrained
6 hamburger buns

Divide the ground sirloin equally into 6 balls, form into patties and season with salt and pepper. Grill over medium heat, about 4-5 minutes per side, until they reach desired doneness.

In a microwave safe bowl, combine the Velveta and diced tomatoes. Microwave on high for 2 minutes and then stir. Continue to microwave in 30 second – 1 minute intervals, stirring between, until the cheese is fully melted and well combined.

Serve burgers topped with queso.


Flank Steak Pinwheels

Posted on

This recipe came from a magazine I got while in college. I made it a few times that summer and then pretty much forgot about it. I don’t know what made me think of it the other day, but I decided I needed to make it again. I tore my office apart looking for that magazine, only to come up empty handed.

And then it occurred to me that it’s 2014 and I could probably find it on the internet. Thank you, internet!

This is a dish that looks fancy but is actually pretty quick and easy – and now that the recipe has resurfaced, I’m sure it’s one we’ll make regularly. If you’re still looking for something fun to grill up this weekend, I recommend these!

Flank Steak Pinwheels
(slightly adapted from Taste of Home)
Serves 4

8 slices of bacon
1 1/2 lbs. flank steak
4 cups fresh baby spinach
7 oz. jar roasted red peppers, drained
3 oz. cream cheese
1/4 cup milk
1 Tbsp. butter
1/4 tsp. pepper
1/2 cup shredded horseradish cheese (or blue cheese)

Place bacon on a microwave-safe plate lined with paper towels. Cover with another paper towel and microwave on high for 2-3 minutes, until partially cooked.

Butterfly the steak and open it so it lies flat. Pound out to 1/4″ thick. Cover with spinach and red peppers. Roll up, jelly-roll style. Wrap the bacon strips around the beef and secure with toothpicks or skewers. Slice between the bacon slices, making 8 pinwheels.

Preheat the grill to medium heat. Grill for 5-7 minutes per side.

While the pinwheels grill, combine cream cheese, milk, butter and pepper in a small saucepan over medium heat. Cook on low, whisking regularly, until smooth. Whisk in cheese and stir until melted.

Serve pinwheels with cheese sauce.


Baked Ziti

Posted on

Do you know what today is? It’s 10k day for those of us participating in NaNoWriMo. NaNoWriMo (National Novel Writing Month, for the uninitiated)  is a project to write 50k words of a novel in 30 days. It’s a little crazy and a lot fun. This is my 7th year participating in NaNo and if there’s one thing I’ve learned from my past attempts, it’s that you need to plan ahead.

As part of my NaNo prep this year, I stocked our freezer with dinners. I’ve never really done much freezer cooking, but spending less time in the kitchen and more time writing sounded like an excellent idea. This is one of the meals we’ve got in the freezer for this month. The recipe makes two pans – so we ate one when I made in and froze the other. This is a pretty basic, no-frills baked ziti, but it’s a really good one. We’re really looking forward to enjoying the second pan.

I’ve got a whole lot of freezer meals on the menu this month. I’m planning to share the hits and include freezing instructions on some already-blogged recipes. Keep your fingers crossed this goes as well as planned!

Baked Ziti
(from Six Sisters’ Stuff)
Makes 2 8×8″ trays

1 lb. penne pasta
1 onion, diced
1 lb. lean ground beef, seasoned with pepper, garlic powder, onion powder and minced garlic
2 (26 oz.) jars spaghetti sauce
8 slices provolone cheese
1 1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese

Cook pasta to al dente, according to package directions.

In a large skillet, cook the onion and ground beef over medium heat until the meat is browned and onions are translucent. Drain off any excess fat. Add in the spaghetti sauce and simmer for fifteen minutes.

If cooking it now, preheat the oven to 350F degrees.

Spray two 8×8-inch pans with non-stick cooking spray. Layer in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream,  1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.

Bake, covered, for 30 minutes, until cheeses are melted. Or, cover and freeze.

To cook from frozen: bake at 350F degrees, covered, until heated through and bubbly.


Roast Beef and Parmesan Pita

Posted on

This has been one of my favorite lunches recently – it’s been making near weekly appearances, which is practically unheard of around here. It’s really not terribly fancy, but all together it’s absolutely delicious.

I’m also loving it because the individual ingredients all fit perfectly into the sections of my bento box. It makes it so much easier to take to work and solves the usual soggy sandwich issue.

For those of you that take lunch to work, what are you favorite things to pack? I’m always looking for new ideas.

Roast Beef and Parmesan Pita
(from Self Magazine)
Makes 1

1 6-inch whole wheat pita
4 oz. lean roast beef
1/2 cup arugula
1/4 cup sliced cucumbers
2 Tbsp. grated Parmesan
1 tsp. balsamic vinegar
1 tsp. olive oil
Fresh pepper
Oregano

Fill the pita with roast beef, arugula, cucumbers and parmesan. Whisk together the balsamic vinegar and olive oil and season with pepper and oregano. Drizzle over the pita.


Chili Braised Beef with Cornbread Dumplings

Posted on

Sometime back in August (or, July maybe?), I made a list of football food. Dishes I could cook up on Sundays while Mark and I were hanging out and watching the game. I had grand visions of lazy days and indulgent food.

What happened, you ask? Well, we’re Giants fans. I think that explains it well enough.

Still, there were a few things on that list that I couldn’t wait to make – whether we were footballing or not. This is one of them. Chunky, spicy beef topped with cornbread? I don’t think you could dream up a better meal for a chilly fall night.

Chili Braised Beef with Cornbread Dumplings
(slightly adapted from Donna Hay)
Serves 6

For the beef:
2 Tbsp. olive oil
2 lbs. stew beef, cut into bite-sized pieces
Salt and pepper, to taste
1 yellow onion, chopped
2 cloves garlic, crushed
2 tsp. sweet smoked paprika
2 chipotle chilies in adobo
1/4 cup brown sugar
1 Tbsp. tomato paste
1 32 oz. can cherry tomatoes
2 cups beef stock

For the dumplings:
1 1/2 cups flour
1 Tbsp. baking powder
1 cup instant polenta
1 1/2 cups buttermilk
Salt and pepper, to taste
1 cup shredded sharp cheddar
1/2 cup chopped cilantro

Heat 1 tablespoon oil in a large, heavy-based saucepan over high heat. Season the beef with salt and pepper and brown, about three minute, cooking in batches if needed. Remove the beef to a bowl.

Heat the remaining oil in the pan, add the onion and garlic and cook for 5 minutes, or until softened. Add the paprika and chipotle chilies and cook for 1 minute. Return the beef to the pan along with the brown sugar, tomato paste, cherry tomatoes, and stock, and bring to the boil. Reduce heat to low and cover with a tight-fitting lid. Cook for 3–3½ hours or until tender.

Preheat oven 400F degrees.

Place the flour, baking powder, polenta, buttermilk, salt, pepper, cheese and cilantro in a bowl and mix to combine. Spoon onto the beef and bake, uncovered, for 15–20 minutes or until cooked through and golden.


Spicy Sausage Pasta

Posted on

I’m very fortunate. Even though I love cooking, there are nights that I just don’t want to spend time in the kitchen. When that happens, Mark is always happy to step in and take care of things. He’s a great cook.

This is one of the dinners he cooked up recently. Its a one-pot meal – you don’t have to cook the pasta separately, just keep adding things to the pan and in the end you have a creamy, spicy pasta dish. It was awesome.

 

Spicy Sausage Pasta
(from A Bitchin’ Kitchen)
Serves 4

1 T. olive oil
1 14 oz. package smoked sausage, sliced into rounds
1 1/2 c. diced onion
2 cloves garlic, minced
2 c. low-sodium chicken broth
1 10 oz. can diced tomatoes with jalapenos
1/2 c. heavy cream
8 oz. uncooked whole wheat penne pasta (about 2 1/2 c.)
1/2 t. black pepper
1 1/2 c. Monterey Jack cheese, shredded
Thinly sliced scallions
Salt, to taste

In a cast iron skillet, heat the oil until smoking.  Add the sausage and onion to the pan, and cook until lightly browned, about 4 minutes. Stir in the garlic, and cook for an additional 30 seconds.

Add the broth, tomatoes, heavy cream, uncooked pasta and pepper, and stir to combine. Bring to a boil and then cover the skillet and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking.

While the pasta cooks, preheat the oven broiler. Remove the skillet from the heat and stir in 1 cup of the cheese. Add salt to taste. Top with the scallions and remaining cheese. Broil until the cheese is melted and lightly browned, about 3 minutes.


Steak Sandwiches with Blue Cheese Sauce

Posted on

Happy birthday to me! I love having a mid-year birthday – it’s like a mid-year reset button. New Year’s resolutions not going well? You can start over as you turn another year older.  Which is exactly what I’m going to do.

I’ve been on an on-going quest to eat better and cook more from scratch. It’s a process and a challenge – and the last few months I haven’t been doing so well. We’ve been eating out or getting take out more than I would like.

I’m not ready to give up my favorite junk foods, cheesesteak included, but I’m going to make more of an effort to cook them at home so I can better keep track of exactly what I’m eating. This recipe was sort of the test – could I really make something at home that could squash my takeout craving?

Absolutely.

Steak Sandwiches with Blue Cheese Sauce
(from Cook This, Not That!)
Serves 2

2 T. plain Greek yogurt
2 T. mayonnaise
1/4 c. crumbled blue cheese
8 oz. skirt steak or flank steak
Salt and pepper, to taste
2 sandwich rolls
Caramelized onions

In a small bowl, whisk together the yogurt, mayonnaise and blue cheese until well combined.

Season the steak with salt and pepper. Cook on a hot grill for about 8-10 minutes, turning half way. Allow to rest five minutes and then slice into thin strips.

Cut each roll in half lengthwise and spread the blue cheese sauce inside. Divide steak and caramelized onion between rolls.


Beef Teriyaki Kebabs

Posted on

This is the last of the recipes from our Soy Vay House Party I’ll be sharing. These are a super simple use of teriyaki sauce, but I really loved the Soy Vay Teriyaki on these! I chose such an easy dish for the party because we were out at a street fair for most of the afternoon – I set up the marinade before we left and then came home, threaded the kebabs and cooked. It worked perfectly!

Now that we’re officially, unofficially into the summer season, easy grilled dinners like this will be in our regular rotation. I’m sure these will be making repeat appearances this summer!

Beef Teriyaki Kebabs
(from Soy Vay)
Serves 4-6

1½ lbs. top sirloin, cut into 1½-inch cubes
½ c. teriyaki sauce, plus more for basting
1 red pepper
1 green pepper
1 small red onion
3 T. olive oil
Salt and pepper, to taste

In a large bowl, toss together the beef and teriyaki sauce. Refrigerate and let marinade for about 4 hours. While the beef is marinade, soak your wooden kebab skewers in salted water to prevent them burning on the grill.

Chop the peppers and onion into large pieces. Toss them with the olive oil.

Preheat grill to medium-high heat. Thread the beef, peppers and onions onto the soaked skewers.  Spray the grill with non-stick spray or brush with olive oil and then add kebabs to grill. Cook, turning as needed, until reaching desired doneness, basting with additional teriyaki sauce every 2-3 minutes. (Ours took about 10 minutes to cook.)


Horseradish-Crusted Beef

Posted on

This was another one of our Sunday dinners. It was also the first time I’ve made a beef roast.

Unless it’s ground beef or in the slow cooker, I don’t cook beef that oven. Usually, the task falls to Mark – and nine times out of ten that means steaks on the grill. I’ve wanted to try a roast but they’re fairly expensive and, honestly, I was afraid of screwing it up.

When they were on sale Easter week, I decided it was time to tackle making one – and to my surprise it was really easy. I’d go as far as to say this recipe is relatively fool-proof. Not to mention, absolutely delicious.

Horseradish-Crusted Beef
(slightly adapted from Women’s Day)
Serves 8

1/4 c. prepared horseradish
1/4 c. whole-grain mustard
1/2 c. fresh flat-leaf parsley, roughly chopped
1 (4-lb.) boneless beef rump or rib roast, at room temperature
Kosher salt and pepper

Preheat oven to 375F degrees.

In a small bowl, whisk together the horseradish, mustard and parsley.

Place the beef in a large roasting pan and season with salt and pepper. Rub with the horseradish mixture.

Roast for 80-90 minutes, or until reaching desired doneness, 130F degrees for medium-rare.

Transfer to a cutting board and let rest for at least 15  minutes before slicing.