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Archive for the ‘Beef’ Category

This marinade is great for grilling vegetables, chicken, pork, or beef. Marinade meat overnight for best results.

Ingredients:

  • 1 clove garlic, minced
  • 1 Tbs. fresh rosemary (dried words too)
  • 1 Tbs. dijon mustard
  • 1/2 tsp. salt & pepper
  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil

Directions:

  1. Blend garlic, rosemary, mustard, salt, pepper, and balsamic vinegar together on high.
  2. Add 1/2 cup olive oil, blending on low.

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spaghetti sauceMy mom makes the best spaghetti sauce in the world! This recipe makes a ton of sauce. Freeze the leftovers in a large plastic bag to make defrosting easier when you are ready for another batch.

Yield: Makes a big pot for left overs

Ingredients:

  • 2 lbs. Italian sausage (turkey sausage can be used also)
  • 2T olive oil
  • 6 garlic cloves
  • 1T butter
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 8 oz. sliced mushrooms
  • 2 (28 oz.) cans organic diced tomatoes
  • 1 (25 oz.) tomato puree (or organic strained tomatoes)
  • 8 oz. red wine (like a zinfandel or chianti)
  • 2T oregano
  • 1/4 cup chopped, fresh basil
  • chipotle chile petter, salt, pepper and garlic salt to taste

Directions:

  1. Cook sausage completely in a large pot. Add olive oil, garlic cloves, butter, chopped onion, bell pepper and mushrooms. Cook until soft.
  2. Add: diced tomatoes, tomato puree, red wine, oregano and basil.
  3. Add: chipotle petter, salt, black pepper and garlic salt to taste.
  4. Simmer on low for 2 hours.

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Spanish Rice

This one is a family favorite. Although it is not exactly the most healthy recipe on the site, it might be one of the tastiest…

Yield: 6 servings (as a main entree)

Spanish RiceIngredients:

  • 5 pieces of bacon
  • 1 yellow onion
  • 1 green bell pepper
  • 1T chili powder
  • 1 lb. ground beef
  • salt, pepper & garlic cloves to taste
  • dash of cayenne pepper
  • 1 large can (28 oz) whole tomatoes (mashed)
  • 2 small cans (14.5oz) tomato sauce
  • 1 cup white rice (uncooked)
  • 1 small can spicy corn
  • cheddar cheese (to taste)

Directions:

  1. Fry bacon until crisp in a large skillet. Remove & chop until fine.
  2. Leave bacon grease in skillet. Add chopped onion and bell pepper. Add chili powder, ground beef, cayenne pepper, salt, pepper and garlic cloves to taste. Cook together until meat is brown.
  3. Add tomatoes and tomato sauce, bring to boil.
  4. Add rice and chopped bacon, stir.
  5. Cover with a tight fitting lid. Cook on low for 35 min. or until rice is cooked.
  6. Add corn, stir and cook until hot.
  7. Add grated cheddar cheese to taste.
  8. Cover from heat and let set for 30 minutes. Serve & enjoy!

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This recipe can be made with ground beef, but cubed beef has more character and is the more traditional way to prepare chili con carne. Serve with red pinto beans and fluffy rice.

Yield: 4 servings

Ingredients:

  • 4 Tbs. olive oil
  • 2 onions, chopped
  • 6 cloves garlic, minced
  • 3 pounds beef chuck, cut into 1-inch cubes
  • 1 tsp. salt
  • 4-6 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1 Tbs. dried oregano
  • Cayenne pepper to taste
  • 4 cups beef broth
  • 2 medium tomatoes, chopped
  • Chopped fresh cilantro (optional)

Directions:

  1. Heat the olive oil in a large skillet. Stir in the onions and garlic and cook until tender. Add the beef and salt, cook until the meat loses its pink color. Add the chili powder, cumin, oregano and cayenne, continue to cook for about 5 minutes. Add the beef broth and tomatoes, simmer, partially covered, for about 2 hours, stirring occasionally. Serve in large bowls sprinkled with cilantro.

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A hearty stew made with buffalo meat, great for a cold winter night. Meat, potatoes and veggies make it a complete meal.

Yield: 4 servings

Ingredients:

  • 1 lb. buffalo meat, cut into cubes (you can buy cubed buffalo meat from the deli at most grocery stores)
  • 4 Tbs. olive oil
  • Salt & pepper to taste
  • 2 small potatoes, cubed
  • 1 onion, chopped
  • 4 celery stalks, chopped
  • 2 large carrots, chopped
  • 1 Pint chicken stock (or chicken broth)
  • 1/2 Tbs. basil

Directions:

  1. Mix buffalo meat with salt and pepper. Brown meat in large pan with heated olive oil. Once meat is lightly browned, remove from heat and place in a large sauce pan.
  2. Saute all vegetables using the same pan & oil used to brown the buffalo meat. Add mixture to saucepan. Add chicken stock/broth, salt, pepper and basil to taste.
  3. Simmer until tender, about 1 hour.

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Mashed-potates make a great side dish with this classic comfort food recipe.

Yield: 6 servings (2 slices)
Calories: 294
Ingredients:

  • 1/2 cup sun-dried tomatoes (packed without oil)
  • 1/2 cup ketchup
  • 1 cup breadcrumbs (seasoned)
  • 1 cup finely chopped onion
  • 3/4 cup chopped fresh basil
  • 1/2 cup (2 ounces) shredded sharp provolone cheese
  • 2 large egg whites
  • 2 garlic cloves, minced
  • 1 lb. ground round
  • Cooking spray
  • 1/3 cup ketchup
  1. Boil 1 cup of water. Combine with tomatoes in a small bowl. Let stand 30 minutes or until soft. Drain and finely chop tomatoes.
  2. Preheat oven to 350 degrees.
  3. Combine chopped tomatoes, 1/2 cup ketchup and next seven ingredients in a large bowl. Shape meat mixture into a 9 x 5 -inch loaf pan (coated with cooking spray). Spread 1/3 cup ketchup on top of the meat loaf. Bake at 350 degrees for 1 hour. Let stand 10-15 minutes before slicing. Cut into 12 slices.

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