Beef Teriyaki Kebabs

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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

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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.

Tex Mex Sloppy Joes

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I always start my meal planning for the week by taking inventory of what we have, and what needs to be used up. Often, that means re-imagining leftovers. This dish got added to the menu, though, simply because we already had guacamole in the fridge.

Whether the guacamole is really important to the sandwich is debatable. I’m not a huge guacamole fan and could have easily left it off and not missed it – my husband, on the other hand, was a big fan. Guacamole or not, though, these sandwiches are delicious.

Tex Mex Sloppy Joes
(from Smells Like Home, adapted from Homesick Texan)
Serves 6

1 can (14.5 oz) tomato sauce
1 chipotle chile in adobo
2 t. oregano
2 t. ground cumin
1 t. smoked paprika
1/4 t. ground allspice
Pinch of cayenne
2 t. Worcestershire sauce
1 1/4 lbs. ground chicken, turkey, or beef
1 t. canola oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
12 oz. beer, such as a light ale or lager
2 T. ketchup
1/4 c. cilantro
1 T. lime juice
Salt and black pepper to taste
Hamburger buns, cheddar cheese and guacamole, for serving

In a food processor, combine the tomato sauce, chipotle chile, oregano, ground cumin, smoked paprika, allspice, cayenne and Worcestershire sauce. Puree until smooth.

In a large skillet over medium heat, brown the ground meat, stirring occasionally until no longer pink, about 10 minutes.  Drain off the fat.  Add the canola oil to the pan with the browned meat then stir in the onions. Cook until soft, about 5 minutes.  Add the garlic and cook for an additional 30 seconds.  Stir in the tomato mixture, along with the beer, ketchup and cilantro until well combined.

Let all ingredients come to a low simmer and then reduce the heat to medium-low and cook uncovered for 15 minutes.  Stir in the lime juice and season with salt and pepper to taste.

Serve on warmed buns with guacamole.


Bloody Mary Steak with White Cheddar Horseradish Mashed Potatoes

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The latest recipe swap hosted by A Taste of Home Cooking was themed “special occasion”, which naturally meant I was going to make it for Valentine’s Day. Obviously, it was a bit more time intensive than our usual Thursday dinners but, hey, hubby deserves a nice dinner for dealing with all of my crazy!

This recipe comes from Cheese Curd in Paradise.  She also has a mushroom topping for the steak – since we’re not mushroom fans I skipped it, but if that’s your thing it’d be a great addition. We were especially fond of the mashed potatoes!


Bloody Mary Steak with White Cheddar Horseradish Mashed Potatoes
(from Cheese Curd in Paradise)

Bloody Mary Steaks
3 stalks celery, chopped
1/2 white onion, diced
2 T. sliced green olives
3 T. chopped pickles
1 T. pickle juice
2 T. Worcestershire sauce
1 T. hot sauce
5.5 oz tomato juice
1/4 c. olive oil
1/2 t. salt
1 t. black pepper
1/2 t. cumin
1 T. celery salt
1/2 t. dill seed
2 lb. beef tenderloin, cut into individual steaks


Whisk together all ingredients besides steak. Place the steaks in a large ziplock bag and pour in the marinate. Allow the steaks to marinate 2 1/2 – 3 hours. Flip the bag at the halfway through.
Pre-heat your grill. Remove the steaks from the bag and discard the marinate.  Grill steaks over medium heat until the reach desired temperature.
Horseradish & White Cheddar Mashed Potatoes
3 lbs. russet potatoes, peeled and quartered
1 stick butter, at room temperature
2 T. prepared horseradish
3/4 c. grated sharp white cheddar
2/3 c. milk
3 oz. cream cheese, room temperature
1 t. black pepper
1 T. salt
Bring large pot of water to a boil. Once boiling, add potatoes and cook until they are easily pierced with a fork. Drain water and move the potatoes to a mixing bowl. Add milk, butter, cream cheese, horseradish, cheese salt and pepper. Mash together until well combined.

Check out the other dishes featured in the Special Occasion Swap in the linkup below!

Beef & Red Wine Stew

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This is one of those times where I wish scent-o-vision was a thing, because if you could smell this stew, you’d be running off to make it. It smells – and tastes - fantastic.

I really liked that this was so simple – the broth is made from just red wine, water and tomato paste – and the orange added  a nice, freshness that made it seem less heavy than most stews. It also didn’t hurt that it was served over mashed potatoes – my husband was particularly fond of that part!


Beef and Red Wine Stew
(from Katie at the Kitchen Door)
Serves 8

3 lb. stew beef, cut into 1 inch cubes
1 (750-ml.) bottle red wine
Salt and freshly ground black pepper
3 sprigs fresh thyme
2 bay leaves
3 carrots, peeled and cut into 1/2 inch slices
1 orange, washed well and cut into 8 wedges
1 large onion, peeled and cut into rings
2 cloves garlic, peeled and sliced
Olive oil
1 6-oz. can tomato paste
4 1/2 c. water
3 1/2 oz. pitted black olives

Season the beef with salt and pepper and add to a large bowl. Add the red wine, thyme, bay leaves, carrots, orange, onion and garlic. Cover and refrigerate, letting marinate for at least 12 hours, preferably 24 hours.

In a large stockpot, heat some olive oil. Remove the meat from the marinade and add to pot, browning pieces on all sides. Add the marinade to the pot and bring to a boil. Boil for 5 minutes and skim any foam off the top.

Lower the heat to a simmer. Stir in tomato paste and water. Cover and let simmer on low heat for 2-3 hours, stirring occasionally.

Fifteen minutes before it’s ready, stir in the pitted olives. Cook, uncovered, on medium heat to let thicken a little.

Serve over mashed potatoes, rice or pasta.

Spicy Slow Cooker Brisket with Texas Caviar

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I’ve had some black-eyed peas in the pantry for a few months. I don’t cook with them often and wasn’t really sure what to do with them. This seemed like the perfect solution.

The original recipe involved a bunch of pre-cooking before adding everything to the slow cooker. I adapted things slightly so I didn’t have to pre-cook to make the recipe easier for a busy day. I was really surprised how much we enjoyed this. I’m now a fan of black-eyed peas, apparently!

Spicy Slow Cooker Brisket with Texas Caviar
(adapted from Food & Wine)
Serves 4

2 1/2 lbs. top brisket
2 T. plus 1 t. Cajun spice blend
1 large onion, coarsely chopped
4 large garlic cloves, thinly sliced
3 c. chicken stock
1  28oz. can diced tomatoes
1 1/2 c. black-eyed peas

Rub the brisket with the spice blend and place it in the slow cooker. Top with chopped onions, garlic, chicken stock and diced tomatoes.

Cook on high for one hour then switch to low for another hour. Stir in black eyed peas and cook for an additional 3 1/2 hours.

BLT Hot Dogs

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The latest recipe swap theme was “Too Hot to Cook”. We’re lucky enough to have central air, so it’s very rarely too hot for me to turn on the oven. More likely, when the warm weather hits in force, I’ll get lazy and not want to stand over the stove.

This meal is really perfect for days like that. I’ll admit I wasn’t really sure how well this would go over, but the fresh lettuce and tomatoes, something I wouldn’t normally put on a hotdog, really gave it a nice, fresh taste. As an added bonus, my husband fastly prefers his hot dogs microwaved so this meal took just about five minutes to put together, start to finish.

BLT Hot Dogs
(from Tastetastic Voyage)
Serves 1

1 Hot Dog
1-2 slices Bacon, cooked
1 Hot Dog Bun
1 t. Mayonnaise
1/4 c. shredded lettuce
2 T. chopped tomatoes

Cook hot dog as desired. (We microwave ours!)

While the hot dog is cooking, spread mayonnaise inside hot dog roll.  Pop in a 350 degree oven for 2-3 minutes, until outside of the bun is lightly toasted and mayonnaise is melty. (Optional, but this step totally makes it for me!)

Place shredded lettuce and chopped tomatoes inside the toasted bun. Wrap the cooked hot dog with bacon and add to bun.

Linked up with Eat at Home’s Bacon-Fest.

Roast Beef and Cheddar Panini

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This was another quick and easy dinner that helped me get through June. I love paninis on busy nights because I can easily make myself one when I walk in the door and then make one for Mark when he gets home. Made fresh is always better, but it’s not always easy when you’re trying to cook for people on different schedules!

At first glace, this recipe looks like nothing special but the caramelized onions and chipotle mayonnaise really make it. Alongside a big salad it’s a fast and filling dinner option.

Roast Beef & Cheddar Panini
(from Williams Sonoma)
Serves 1

3 T. olive oil
2 large yellow onions, about 1 1/2 lb. total, halved lengthwise and very thinly sliced
2 slices country-style bread
2 T. mayonnaise
1/2 t. chipotle sauce
3 thin slices roast beef
Salt and freshly ground pepper, to taste
2 slices aged cheddar cheese

In a large, heavy fry pan over medium heat, warm the olive oil. Add the onions, cover and cook, stirring occasionally, until they are completely limp, 10 to 15 minutes.

Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not allow them to burn.

Remove the pan from the heat and let the onions cool to room temperature. Set aside 1/4 cup of the onions for the panini; reserve the rest for another use.

Preheat an electric panini maker according to the manufacturer’s instructions.

Stir chipotle sauce into mayonnaise.

Spray one side of each bread slice with cooking spray. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 T. mayonnaise mixture and a peice of cheese. Place the roast beef on one slice and season with salt and pepper. Top with the 1/4 cup caramelized onions. Top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.

Island Jerk Burgers with Zesty Coleslaw

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Oh, how I loved these burgers. There’s really not much else to say.

The warm jerk-seasoned burgers coupled with the cool, crunchy  coleslaw is not a combo I would have ever thought up myself, but it works so well. I used the homemade jerk seasoning listed below, but a store-bought seasoning would also work fine.

Island Jerk Burgers with Zesty Coleslaw
(from Pennies on a Platter)
Serves 4

2 c. shredded cabbage mixture for coleslaw
1/2 medium red onion, peeled, halved and sliced very thin
1/2 red bell pepper, seeded and finely sliced
1/2 c. mayonnaise (homemade or store-bought)
1 t. hot sauce
Zest and juice of 1 small lime
1 t. honey
2 garlic cloves, minced
1/2 t. salt
1/4 t. black pepper
1.5 pounds ground beef
4 t. jerk seasoning (recipe below)
4 slices cheddar cheese
4 burger buns

Combine the cabbage, red onion and bell pepper in a large bowl. In a separate small bowl, mix together the mayonnaise, hot sauce, lime zest and juice, honey, garlic, salt and pepper. Toss it into the cabbage mixture to coat. Chill in the refrigerator for at least 1 hour, and up to 24 hours.

Heat up your grill. Shape the beef into 4 individual patties. Rub each patty with the jerk seasoning, adding additional salt and pepper as desired. Grill the burgers until cooked to desired doneness, flipping once. Lightly toast the buns of the grill. Place a slice of cheese on the bottom half of the buns and heat briefly to melt. Assemble burgers on top of the cheese and topped with a pile of coleslaw.

Jerk Seasoning
(from Pennies on a Platter)
Makes 1/4 cup

2 T. dried minced onion
1 1/2 t. dried thyme
2 t. ground allspice
2 t. ground black pepper
1/2 t. ground cinnamon
1/2 t. cayenne pepper
1/2 t. salt

Place all ingredients in a small jar. Secure the lid and shake to thoroughly combine. Store in a cool, dry place until ready to use.

To use: Rub surface of meat with oil and then the seasoning. Or, use in any recipe calling for jerk seasoning.

Lazy Lasagna Bake

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The summer before my junior year of college, I moved into an apartment with two fabulous girls – Jackie and Isabel. We were all out on our own for the first time and, as you’d expect, we really weren’t the best cooks. They are also Filipino, so a lot of their normal was downright foreign to me. I remember cleaning out the fridge one day and finding a cake that was bright purple – and quickly pitching it, wondering how long it had managed to sit there to turn that color. When Isabel went looking for it later that night, I told her what an awful color it had turned. She stared at me dumbfounded before telling me it was from a Filipino bakery and was supposed to be that color… oops!

One day that first summer, I came home to dinner – Jackie had made lasagna. Except, instead of lasagna noodles she’d used elbow macaroni and her version of “layer the noodles, meat and cheese” was all the noodles, all the meat, all the cheese. It was our first home-cooked meal in a while and we devoured it, but I remember being really amused at her interpretation of the recipe.

So, I had to laugh when I got my latest swap recipe for a Ground Beef Ricotta Bake from Cooking for Fun. I imagine that Jackie really had a recipe like this and didn’t botch it as badly as I was imagining. I’m so sorry for doubting you, Roomie!

I made a few adjustments to make this more lasagna-like: I used broken lasagna noodles and swapped the tomato and ketchup for canned tomatos and pasta sauce. It’s got all of the flavor of lasagna without the tedious step of layering things properly – aka, Lazy Lasagna.

Lazy Lasagna Bake
(adapted from Cooking for Fun)
Serves 6

8 oz. Lasagna noodles, broken into pieces
1/2 lb. lean ground beef
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 T. basil
1 T. oregano
1 (14oz.) can diced tomatoes
3/4 c. ricotta cheese
3/4 c. pasta sauce
1/4 c. parmesan cheese
1/2 c. mozarella cheese

Preheat oven to 350F degrees. Spray an 8×8″ baking pan with non-stick spray and set aside.

Cook lasagna according to package directions. Drain and set aside.

Meanwhile, brown ground beef and drain any excess fat. Add garlic and onion to skillet and cook until onions are transluent and soft. Stir in basil, oregano and tomatoes and heat through. Mix in ricotta cheese. Remove from heat.

Add the cooked lasagna pieces and pasta sauce to the pan. Toss until everything is well combined.

Spread in prepared baking pan and top with parmesan and mozzarella. Bake for 20 minutes or until the cheese is melted and the sauce is bubbly.