French Dip Sandwiches

French Dip Sandwiches 

Ingredients:

1 2.5-3 lb. beef roast
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced. 


Directions:

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!


FREEZER DIRECTIONS:
Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

Amazing Beef Stir Fry

Amazing Beef Stir Fry

Ingredients:

1 1/2 lbs beef sirloin, top round or flank steak

1 Tbsp olive oil

1 small red onion, sliced2 cloves garlic; minced

2 cups asparagus, cut into 2 inch pieces

2 cups broccoli florets

1 cup edamame

3 Tbsp soy sauce

2 Tbsp water

2 Tbsp hoisin sauce

2 tsp corn starch

2 tsp grated gingerroot

1 tsp sugar

1/4 tsp pepper

Directions:

Combine ingredients for stir fry sauce and set aside.

Thinly slice steak across grain into strips (you can place meat in freezer for about 15-20 min to make this a little easier.)

Heat a large skillet over med heat. Add olive oil and onions and cook until onions are soft. Add garlic and cook, stirring constantly for 30 seconds. Add beef and cook to desired doneness (3-7 min) Add asparagus, broccoli and sauce and cook until crisp tender, stirring frequently. Lower heat and if needed put a lid on skillet and steam vegetables until done. Add edamame and warm through.

Serve over or along side rice (jasmine would be perfect, brown or white are delicious, as well!)

Slow Cooker Beef and Barley Soup

Slow Cooker Beef and Barley Soup

Ingredients:

2	tablespoons olive or vegetable oil
1	medium onion, chopped (1/2 cup)
2	teaspoons finely chopped garlic
2	pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1	teaspoon salt
1/8	teaspoon pepper
2	medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1	cup uncooked pearl barley
2	cartons (32 ounces each) Progresso® beef flavored broth
1 1/2	cups Green Giant® frozen sweet peas (from 1-pound bag)
1	cup Green Giant® Niblets® frozen whole kernel corn (from 1-pound bag)

 

Directions:

1.	Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
2.	Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
3.	Cover and cook on Low heat setting 8 to 9 hours.
4.	Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

Ranch Taco Soup

Ranch Taco Soup

Ingredients:

1 lb. lean ground beef
1 cup chopped onion
2 Tbs. taco seasoning
2 Tbs. Ranch seasoning and salad dressing mix
1 can chicken broth
1 can water
2 cans kidney beans
1 can diced tomatoes
1 can corn, drained (I used frozen white corn)
1 can green beans, drained (I used frozen green beans)


Directions:

Brown beef and onion.  Add in seasonings and mix well.  Add the remaining ingredients and bring to a boil.  Turn down to low and cook for 30 minutes, covered.  Serve with tortilla chips, grated cheese, sour cream, and other desired toppings.

Easy Navajo Tacos

Easy Navajo Tacos 

Ingredients:

12 Rhodes Texas Rolls, thawed & risen (the equivalent of 18 regular Rhodes dinner rolls)
vegetable oil for frying
1/2 pound ground beef
4 green onions, finely chopped
1/2 cup picante sauce or salsa
1 clove garlic, minced
2 cups canned pinto beans
1 cup grated cheddar cheese
1 cup shredded lettuce
2 medium tomatoes, chopped
1 medium onion, chopped
sour cream, if desired


Directions:

Flatten each roll to a 6-inch circle. Fry in vegetable oil at 375°F until golden brown, turning over once (about 30 seconds). Drain on paper towels.
Fry ground beef, drain off fat. Add onion and fry until onions are clear.
Add salsa, minced garlic and beans; heat through. Do not over cook.
Spoon desired amount over warm fried dough. Top with grated cheese, lettuce, tomatoes, and green onion. If desired, add more salsa and sour cream.

Sweet Spice Rub

Sweet Spice Rub

Ingredients:

1/2 cup red chili powder
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons coarse salt


Directions:

Combine all ingredients in a small bowl, mixing thoroughly.  Press spice rub onto each side of the steaks, then grill immediately.  Store left over rub in an air tight container in a cool, dry place for up to six months.

Mushroom Stroganoff

Mushroom Stroganoff

Ingredients:

1 tbsp butter
1 large onion, diced
32 ounces mushrooms of your choice
1/4 cup white wine
1/2 tsp salt
1/4 tsp black pepper
2 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp flour
1 cup light sour cream
12 oz whole wheat wide egg noodles
1/2 tsp dill weed

Directions:

Heat salted water to a boil and cook noodles until al dente. In the meantime, melt butter in a medium saucepan. Cook onions until slightly soft, then add mushrooms. Cook, stirring occasionally, until mushrooms release some of their water. Add flour, stirring well to combine, then add white wine (I use whatever I have on hand, usually Chardonnay), salt, pepper, Dijon mustard and Worcestershire. Cook on medium until liquid reduces and begins to thicken and mushrooms are tender. Remove from heat and stir in sour cream and dill. Add hot, cooked noodles and stir gently so sauce coats noodles. Serves 6-8

Braised Short Ribs with Chocolate & Rosemary

Braised Short Ribs with Chocolate & Rosemary

Ingredients:

1/4 cup diced pancetta (about 1 1/2 ounces)
6 pounds bone-in short ribs
1 1/2 cups finely chopped onions
1/4 cup finely chopped shallots
1/2 cup finely chopped celery
1/2 cup finely chopped peeled carrots
3 garlic cloves, minced
2 cups dry red wine
3 cups low-salt chicken broth
2 cups chopped drained canned diced tomatoes
2 tablespoons chopped fresh parsley
3-4 fresh thyme sprigs
1 bay leaf
3 tablespoons shaved or grated bittersweet chocolate
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon finely chopped fresh rosemary

Directions:

Heat heavy large pot or Dutch oven over medium heat.  Add pancetta and saute until crisp.  Using slotted spoon, transfer pancetta to paper towels to drain.  Sprinkle ribs with salt and pepper.  Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch.  Transfer to plate.  Add onions and next 4 ingredients to pot.  Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes.  Add wine.  Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes.  Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta.  Return ribs to pot, cover partially, and simmer 1 1/2 hours.  Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.
Transfer ribs to plate; discard bay leaf and thyme stems (herbs will have fallen off stems during cooking process).  Spoon fat from surface of sauce.  Boil sauce until beginning to thicken, about 8 minutes.  Reduce heat to medium.  Add chocolate, cocoa powder, and rosemary; stir until chocolate melts.  Season to taste with salt and pepper.  Return ribs to pot.  Simmer to re-warm, about 5 minutes. 
Serves 6 to 8.

Jalapeno Beef Stew

Jalapeno Beef Stew

Ingredients:

6 whole shallots
1 tablespoon olive oil
4 tablespoons unsalted butter or vegetable oil
1 lb. beef chuck, cut into 1-inch cubes (or pre-cut stew meat)
1/3 cup flour
3-4 jalapeños, seeded and minced
2 carrots, peeled and cut into 2-inch pieces
1 large potato, peeled and cut into 2-inch pieces
1/2 red onion, peeled and diced
1 cup port or red wine
2 cup beef stock (fresh or canned)
1 tablespoon rubbed sage
1 tablespoon dried oregano
2 teaspoon kosher salt
1 teaspoon freshly ground pepper

Directions:

Toss shallots with olive oil and roast in a 350 degree for 35 minutes or until soft and brown.  Set aside.  Heat butter or vegetable oil in a large deep saucepan/dutch oven over medium heat.  Toss beef with flour to coat and place in hot butter or oil.  Increase heat and sauté for 5-10 minutes.  (Don’t crowd the meat.)  Transfer meat to a bowl, cover it loosely with aluminum foil, and set aside. Using the same large saucepan/dutch oven, sauté jalapeños, carrots, potato, and red onion in meat drippings over medium heat, tossing to prevent burning, until onion turns translucent.  Stir in wine, beef stock, sage, and oregano.  Cook over low heat, with lid slightly ajar, for 30-40 minutes.  Stir in reserved beef and shallots, and continue cooking for 30 more minutes or until meat and vegetables are done.  Season with salt and pepper.   Serve hot.

Cherry BBQ Ribs

Cherry BBQ Ribs

Ingredients:

4 lbs country style ribs
1 teaspoon garlic powder
2 teaspoons chili powder
2 teaspoons paprika
1/4 cup brown sugar
2 teaspoons salt
1 teaspoon pepper

Directions:

THE NIGHT BEFORE. Pat ribs dry and place ribs in large roasting pan. Rub ribs all over with garlic powder, chili powder, paprika, brown sugar, salt and pepper. Cover with foil and refrigerate over night.

THE MORNING OF: Bake ribs at 300, covered in foil, for 3 hours, turning once. (Store in fridge if you aren't going to be eating right away.)

30 MINUTES BEFORE SERVING: Grill ribs on medium hot grill, basting with plenty of cherry barbecue sauce. The ribs are already cooked through, so you will only grill them to give them the smoky flavor and to allow the sauce to carmelize on the ribs.

Cherry BBQ Sauce Recipe

Bengal Beef Barbecue Skewers (Disneyland)

Bengal Beef Barbecue Skewers (Disneyland)

 Ingredients:

1 cup Soy Sauce

1 1/2 cups Water

1 Tbsp. Ground Black Pepper

3 Tbsp. Sesame Seed Oil

1 tsp. Ground Red Pepper

1/2 tsp. Cayenne Pepper

1 Tbsp. Granulated Garlic

3 Tbsp. Cornstarch

18 one-ounce pieces Sirloin Beef Chunks

6 Bamboo Skewers

Directions:

Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.

Asian Beef & Broccoli

Asian Beef & Broccoli

Ingredients:

1 1/2 lbs beef sirloin, top round or flank steak

1 Tbsp olive oil

1 small red onion, sliced2 cloves garlic; minced
2 cups asparagus, cut into 2 inch pieces
2 cups broccoli florets
1 cup edamame
3 Tbsp soy sauce
2 Tbsp water
2 Tbsp hoisin sauce
2 tsp corn starch
2 tsp grated gingerroot
1 tsp sugar
1/4 tsp pepper


Directions:

Combine ingredients for stir fry sauce and set aside.
Thinly slice steak across grain into strips (you can place meat in freezer for about 15-20 min to make this a little easier.)


Heat a large skillet over med heat. Add olive oil and onions and cook until onions are soft. Add garlic and cook, stirring constantly for 30 seconds. Add beef and cook to desired doneness (3-7 min) Add asparagus, broccoli and sauce and cook until crisp tender, stirring frequently. Lower heat and if needed put a lid on skillet and steam vegetables until done. Add edamame and warm through.


Serve over or along side rice (jasmine would be perfect, brown or white are delicious, as well!

French Dip Sandwiches

French Dip Sandwiches

Ingredients:

 

1 3-lb. beef roast

2 T. olive oil

S & P

1 packet lipton onion soup mix

2 C. water

2 cans beef broth

ciabatta rolls

sliced provolone or swiss cheese

Directions:

Season roast well with salt and pepper. Sear in oil in large pan over med-high heat, just a couple minutes on each side. Place roast in crockpot, add soup mix, water and broth. Cover and cook for about 10 hours on low. When sufficiently tender, shred beef. Arrange shredded beef on rolls and top with cheese. Broil in oven for just a minute or two- you can't watch too carefully. Ladle juices into small cups for dipping

Beef 'N' Bean Chili

Beef 'N' Bean Chili

Ingredients:

4 cups Beef 'N' Bean Starter, thawed
1 jar (16 ounces) picante sauce
1/2 cup sliced green onions
2 teaspoons chili powder
Sour cream, optional

Directions:

In a large saucepan, combine the first four ingredients. Cook, uncovered, over medium heat until heated through. Serve with sour cream if desired. Yield: 5 servings.

Beef 'N' Bean Starter

Beef 'N' Bean Starter

Ingredients:

2-1/2 pounds beef stew meat, cut into 1-inch cubes
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onions, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper

Directions:

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-9 hours or until beef is tender. Cool.
Transfer 4 cups to each of two freezer bags or freezer-safe containers. May be frozen for up to 3 months. Yield: 8 cups.

Beef 'N' Bean Tortellini Soup

Beef & Bean Tortellini Soup

 Ingredients:

4 cups Beef 'N' Bean Starter, thawed
2 cans (14-1/2 ounces each) beef broth
2 cups frozen broccoli stir-fry vegetable blend
1 cup frozen cheese tortellini
3/4 teaspoon Italian seasoning
Shredded Parmesan cheese, optional

Directions:

In a large saucepan, combine the first five ingredients. Bring to a boil. reduce heat; cook and stir for 6-8 minutes or until vegetables and tortellini are tender. Garnish with Parmesan cheese if desired. Yield: 8 servings.

Taco Salad

Taco Salad


Ingredients:


Taco Meat:
1 tsp olive oil
1/2 sweet yellow onion, chopped finely
3 cloves of garlic, chopped finely
1 1/2 lbs of lean ground beef (96/4)
Dried oregano
Onion powder
Paprika
Chile powder
Fresh cracked black pepper
Ground cumin
Garlic powder
Sea salt

Directions:

Heat the olive oil in a large skillet over medium heat. Once hot add the onion and stir frequently for 3-4 minutes; add the garlic and stir constantly for 60 seconds. Add the ground beef to the onion and garlic mixture and break up the meat really well with the spatula. Add the spices and cook for 8-10 minutes or until the beef is thoroughly cooked. Taste, re-season if necessary. Set aside and let cool.


Salad Ingredients:

Head of Romaine, cleaned and chopped
1/2 cup of black beans, rinsed and drained
1/2 cup of frozen sweet corn, thawed
1/2 cup of cilantro, chopped
1/2 cup of grape tomatoes, diced
1/2 cup of black olives, sliced
1/2 cup of red, yellow or orange baby bell peppers, sliced
1/2 cup of green onions, diced
1/4 cup of sharp cheddar cheese, diced finely (more if you desire)
2 avocados, diced
6 corn tortillas, chopped into bite size pieces
Sea salt, to taste
Cooking spray

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray. Chop the corn tortillas into bite sized pieces then place on the baking sheet. Coat with cooking spray and add sea salt to taste. Place in the oven and bake for 4-5 minutes; remove from oven and flip the chips over, return to the oven and bake for an addition 3-4 minutes or until crisp and golden brown.

Dressing Ideas:

Salsa
Sour Cream
Cilantro Lime Vinaigrette (recipe below)




Cilantro Lime Vinaigrette:

1/2 cup of fresh cilantro, chopped
1/4 cup canola oil
1-2 tbsp fresh lime juice
1 tbsp red wine vinegar
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
1/2 tsp oregano

Use am immersion blender or a regular blender to blend the dressing. Combine all ingredients, toss and serve immediately. Enjoy.

Carne Asada Tacos

Carne Asada Tacos

Ingredients:


Marinade:
1 1/2 - 2 lbs of flank steak
1/3 cup vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tsp cumin
1-2 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 1/2 tsp oregano
2 limes, juiced
4-5 cloves garlic minced

Directions:

In a gallon size Ziploc bag, combine all ingredients with flank steak and mix really well. Let marinate for at least 6 hours - overnight if you can.

Grill steak until desired degree of doneness. LET SIT FOR AT LEAST 5-10 MINUTES! Once the meat has cooled, slice ACROSS grain into small chunks.

Other Ingredients:

Corn tortillas
Cotija cheese
Guacamole
Roasted Tomato Salsa
Onion, Lime & Cilantro relish

Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable. Add meat, cheese, salsa, onion & top with guacamole.

Shredded Beef Chimichangas

Shredded Beef Chimichangas

Ingredients:

shredded beef:
1-1/2 lbs of round roast
1 (7 oz) can of whole green chiles, reserve the juice
1 TB olive oil
1 TB chili powder
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp cumin powder
1 tsp dried oregano
2-3 cloves of chopped garlic
1-2 cups of beef broth

Directions:

Preheat oven to 275 degrees. Heat olive oil in a cast iron dutch oven (or baking dish). Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot.

chimichangas:
1 sweet yellow onion, sliced thinly
1 tsp olive oil
Salt and pepper to taste
Flour tortillas
Cheddar cheese, shredded (or low fat Mexican cheese blend)

Directions:

Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray. Heat olive oil in a skillet over medium heat. Add onions, salt & pepper to taste. Saute the onions until tender and wilted (about 15-20 minutes). Lay one flour tortilla on a plate. Add a layer of cheese, then a spoonful of shredded beef (drained of excess liquid), then a spoonful of onions. Fold the ends in and roll up. Place on a baking sheet lined with tin foil. Once you have them all rolled, spray the tops of each chimichanga with cooking spray. Bake in the oven for about 7-10 minutes then flip. Bake on the other side for another 7-10 minutes.

Toppings:
guacamole
sour cream
Salsa
Tomatoes, diced
Green onions, diced
Lettuce, chopped finely
Cilantro, chopped finely
Black olives
Sliced jalapenos

Porcupine Meatballs

Porcupine Meatballs

Ingredients:

1lb ground beef
1-1/2 cups long grain white rice
2 cans tomato soup
4-1/2 cups water
dash of worcestershire sauce
black pepper to taste

Directions:

Mix ground beef, rice and black pepper. Form into balls and brown in a large skillet. In a separate bowl combine soup, one and a half cans of water and Worcestershire sauce. Once the meatballs are browned on all sides, put in the soup mix and simmer on low for about an hour (stirring and flipping the meatballs occasionally).