Category: Beef

Beef · Daily Thoughts · Meats · Soups

Cincinnati Chili

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Why am I looking at a soup cookbook and for some reason thinking that chile sound good? I’m not really a chile person, but when I saw this recipe it reminded me of a really great day when Randy & I went to a chile place in Burbank, CA that everyone out there had told us we needed to go. It was called Chile John’s. and the only reason I agreed to go was that I figured that if I went there for him, he would go to Stein Mart for me. So we found Chile Johns, which has been there since 1946, and waited for a place at the counter to await the famous chile. You can get it served over spaghetti, which is something that was so foreign to me. But thinking that anything served on spaghetti must be good, I ordered the mild and ate every bite. It was simply delicious. When I saw this recipe for Cincinnati Chile, it brought back a great memory of that day. It is always so much fun to go out and experience some of the places that towns are known for and this was no exception. The chile was really good and it was fun sitting on stools around the counter, talking to the guys dishing up different types of chile.

I know it is summer, but some nights are just meant for “comfort” foods, no matter what temperature it is outside. Just turn down the thermostat and dig in.

FYI….he did take me to Stein Mart but after eating all the chile, I wasn’t in much of a mood to buy clothes…found that I would be needing a little larger size after that lunch. Does he know how to plan our my shopping days or what?

1 lb ground beef

1 lb ground pork

4 medium onions, chopped

6 garlic cloves, minced

2 cans (16 oz each) kidney bens, rinsed and drained (I will use pinto because I simply don’t like kidney)

1 can (28 oz) crushed tomatoes

1/4 cup vinegar

1/4 cup baking cocoa

2 tables chile powder

2 tables Worcestershire sauce

4 teas ground cinnamon

3 teas dried oregano

2 teas ground cumin

2 teas ground allspice

2 teas hot pepper sauce

3 bay leaves

1 teas sugar

Salt and pepper to taste

Hot cooked spaghetti

Shredded cheddar cheese, sour cream, chopped onions for topping as desired

In a Dutch oven or soup kettle, cook beef, pork, onions and garlic over medium heat until meat is no longer pink. Drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat, cover and simmer for about 2 hours.

Discard bay leaves. Serve over spaghetti or in bowls. Garnish with toppings to your liking.

Serves 6 to 8

Beef · Meats · Starches · Super Bowl Recipes

Beans & Brisket

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A friend of min today told me that her family had fallen in love with this recipe. Wanted to post it again, as there were several ladies that were there that said to send the recipe to them and since I didn’t know for sure they knew how to search for it..here it is. Great easy meal for company. We are having it Tues night!

A good idea is to soak the beans overnight. Just put the beans in a pan or large bowl and cover them with water and allow to sit overnight. This softens them and allows them to cook a little faster.

Chocolate Castles's avatarChocolate Castles

3 to 6 pound brisket or large roast, trimmed

1 can rotel tomatoes

1 qt plus 2 cups water

1 pound pinto beans

1 large onion, sliced

1 large tomato sauce (16 oz)

Wash beans and drain. Put in bottom of large roaster. Season the brisket or roast to your liking and lay on top of beans. Then onion, rotel and tomato sauce. Pour inthe water. Cover and cook at 250 degrees for 12 hours.

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Beef · Casseroles · Daily Thoughts · Meats

Cannelloni-Style Lasagna

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The sun has been shining for a few days and it was such a nice change from the gloominess that we have been experiencing. But, tonight the drops are coming back and that means just one thing…I am in the kitchen baking and eating. Why is it, that the cold, rainy weather makes me want to just bake? I guess that if I lived where it was sunny all the time, I wouldn’t be fat, it is not my fault, it is the weather. When it is sunny, salads sound so good, but cold weather makes me want cobblers, pot roast, chocolate chip cookies and hot bread with butter. If spring doesn’t get here pretty soon, I will be up a dress size. So, back to the recipe, this lasagna sounds just perfect for serving when it is raining. It is out of Taste of Home and combines two kinds of sauce.

Cannelloni Style Lasagna

1 tables olive oil

1 small onion, finely chopped

1/3 cup finely chopped celery

1/4 cup finely chopped carrot

2 garlic cloves, minced

3/4 lb ground beef (or turkey)

3/4 lb ground pork

1/3 cup white wine or beef stock

2/3 cup beef stock (it will be 1 cup total if you use the stock instead of the wine)

1 bay leaf

3/4 teas Italian seasoning

1/2 teas coarsely ground pepper

1/4 teas salt

2 jars (15 oz ea) Alfredo sauce, divided

2 egg yolks

1 jar (24 oz) marinara sauce

1 pack (9 oz) no cook-lasagna noodles

In a Dutch oven, heat oil over medium-high heat. Add onion, celery and carrot; cook and stir 4-6 min or until tender. Add minced garlic; cook 1 min.

Add the beef (or turkey) and pork; cook until meat is no longer pink, breaking into crumbles; drain. Stir in white wine. Bring to a boil; cook until liquid is almost evaporated, about 1 min.

Stir in stock and seasonings. Bring to a boil. Reduce heat; simmer, covered about 15 min to allow flavors to blend. Cool slightly. Remove bay leaf; stir in 1 cup Alfredo sauce and the egg yolks.

Preheat oven to 350. To assemble, spread 3/4 cup marinara sauce into a greased 9×13″ baking dish. Layer with flour noodles, 3/4 cup Alfredo sauce and 2 cups meat mixture. Top with four more noodles and 3/4 cup marinara sauce. Layer with flour noodles, 3/4 cup Alfredo sauce and remaining meat mixture. Top with remaining noodles and marinara sauce. Drizzle remaining Alfredo sauce over top.

Bake, covered, 30-40 minutes. Uncover and bake 20-25 more minutes or until bubbly. Let stand 15 min before serving.

Beef · Meats

Skillet Meatloaf

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We have just returned from visiting my mom in Corpus, where we stay with a couple who well, who make Randy and I feel pretty young. She is 80 and he is 92. We enjoy them so much and they are just so sweet to open up their home to us for as long as we need. Jane is quite the cook, as I have written about her before, and when the conversation turned to recipes, which it always does, she began to tell me about this skillet meatloaf that she use to always make for her 3 boys, because she could hide veggies in it and they would have no idea. It is a great way to have meatloaf without having your oven on during these hot summer days. She never follows an exact recipe and this is as exact as it is going to be until I get to the store and buy the things I need to make it. I will then post some exact measurements, but until then, make your favorite meatloaf recipe with the following exceptions.

1 lb of ground beef
breadcrumbs or cracker crumbs
diced very finely, onion and bell pepper
garlic powder, salt and pepper to taste
1 egg
1/2 cup shredded carrot
Shape the meat into balls or 2 small loafs

Jane heats a little Crisco oil, but since I know that there are many younger people out there who believes that Crisco is nothing but heart attacks waiting to happen, may I suggest a little olive oil. Shape the meat mixture into balls or loafs and brown on both sides. Take meat out and set on a plate. Using a little flour, with a fork, whisk the flour in the drippings in the pan and continue to stir until the flour mixture is lightly browned. Add about 1 1/2 cups warm water all the while whisking, so mixture does not lump. Add your meat back in and cover. Simmer over low heat for about 30-35 minutes allowing the meat to thoroughly cook. Serve over rice or mashed potatoes.
*If the idea of making gravy scares you, use a packet of brown gravy mix, following directions on the package, but then pouring it into the pan drippings, to allow the flavors to meld together with the meat.
In a heavy skillet, heat your Crisco or olive oil until it starts to sizzle.

Beef · Daily Thoughts · Desserts · Meats

Bacon-Cheddar-Ranch Meat Loaf

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What a great morning. My new Paula Deen magazine just arrived and thumbing through it, I immediately spotted a recipe that I am making for dinner this week. Last night, we had family over for pork roast with mashed potatoes and carrots, gravy, salad and green beans. It was a late invite so when I went to Trader Joes to pick up the roast, I looked through the desserts there and found a frozen box of miniature little pies which we had. They are Trader Jo’s Brand and the box simply says, Mini Pie Medley! Oh my gosh, we all just sat there and wished we had about 6 each. They come in a box of 6 and there are 2 strawberry, 2 peach and 2 blueberry. Bake at 325 for 8 minutes and you have a fantastic little pie which of course, we topped with Blue Bell..so when you are looking for something quick and delicious but do not have energy or time to whip up something, you can serve these little pies with great confidence. 

Back to the meat loaf. I love having individual loaf pans to serve company. If they have any left over, I simply wrap them up and send it home with them. You can buy the paper individual loaf pans now at several places, Michales, Hobby Lobby and Container Store for example.

1 1/2 pounds ground sirloin

1 1/2 pounds ground pork

2 cups crushed French-fried onions

1 cup shredded Cheddar cheese

3/4 cup barbeque sauce, divided

2 large eggs, beaten

1 ( 3 oz) package real bacon pieces

1 (1 oz) package ranch dressing (dry) mix

2 tables Worcestershire sauce

1 teas ground pepper

1/2 teas salt

1/2 cup ketchup

2 tables Dijon mustard

Preheat oven to 350. Spray 5 (5×3″) loaf pans with nonstick cooking spray

In a large bowl, stir together both meats, onions, cheese, 1/4 cup barbeque sauce and next 6 ingredients. Spoon mixture into prepared pans, packing down lightly.

Bake for 30 minutes. in a small bowl, stir together the ketchup, mustard and remaining 1/2 cup barbeque sauce and spread over the meat loaves. Bake an addition 10-15 mins or until meat is done in center (about 165 degrees in center). Let stand for 10 min before serving.

Beef · Meats · Soups

Company Chile

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We are really trying to use up what is here and since Randy wanted chile and we had everything for it, that was our soup last night. I am not a huge chile person, but I actually liked it and had 2 helpings. It was very easy and Randy was a happy camper.

1 lb of hamburger meat (or turkey)
1/2 medium onion, chopped
1 can of pinto beans
2 cans (small) tomato sauce
2 cups water
1 teas garlic powder
1 package Lawry’s Original Chile Seasoning
Brown meat an onion together until meat is done and onion is clear. Drain off fat. Add the beans,juice and all, and the rest of the ingredients. I baked mine for 2 1/2 hours at 325 and it came out thick and we poured it over the cornbread. Easy, quick and really was good. Will make this again before warm weather sets in.

Beef · Breads · Meats

Great & Simple French Dip Sandwiches

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Today while at the grocery store , I saw bolero rolls, 2/$1 so bought 2 and decided that tonight we would have French Dip Sandwiches. I wadddled over to the cheese/sandwich meat aisle and picked up a package of Oscar Meyer sliced roast beef, Havarti cheese. Proceeded well, you are probably not really wanting to hear about each aisle I went down, so will just give you the recipe. We just finished these and Randy (oops, Peter Pumpkin) and I both agreed that they were delicious sandwiches. So try them next Fri night when you are tired and not wanting to cook.

1 package Oscar Meyer sliced roast beef

2 slices Havarti cheese

1/2 green bell pepper

1/2 onion, sliced

1/2 teas garlic powder

1 package McCormick or Lawry’s au jus gravy mix

2 bolero rolls (or sub rolls)

Butter

Prepare the au jus according to directions. Put gravy in small saucepan and add roast beef. Cook over low heat while you are sautéing the bell pepper and onion.

In a small skillet, melt about 1 tables butter. Add the sliced bell pepper and onion and cook until they are both tender. While you are stirring them, sprinkle the garlic powder over it.

Slice the rolls in half (but leave them attached on one side) Butter each side. Put rolls on a baking sheet. Place roast beef and veggies on roll. Place two thin slices of Havarti cheese  on the veggies on each one and place in a preheated 425 oven to melt cheese. (about 2 minutes)

Serve with au jus

Beef · Breads · Meats

Comfort Food For Dinner

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Last evening we had some dear friends over for dinner. Knowing that they had had a very emotional week,  I wanted them to really feel wanted and loved. When trying to decide what to make, I began to think of how I used to love walking in the door when I was growing up to the smell of a roast baking in the oven and the comfort I received at sitting down to a table that had all my favorites, roast and gravy, mashed potatoes, carrots, green beans and hot bread. So that’s what I made last night. I tried something a little different with the roast and the bread and because both were scarfed up quickly, I knew I needed to share the recipes today.

Chuck Roast

1 (2-4 pound) chuck roast

1 tables oil

1 onion, sliced

1 package of brown gravy mix

1 regular size can cream of mushroom soup

1-2  tables (use 1 for a 2 lb but 2 tables for the 4 pound) Kikomon Soy Sauce

Preheat oven to 300. Heat the oil over medium heat in an oven proof baking Dutch oven and brown your roast on both sides. Sprinkle garlic powder (not salt) over each side of the roast before browning. Sprinkle 1 teas pepper over roast, after you have flipped it from browning on one side. Add 1 tables dried parsley over top of roast.  Place the sliced onion over the roast. Then sprinkle the Kikomon sauce over the top. Spoon the cream of mushroom soup over the top and then mix the brown gravy packet with 1 1/2 cups water; stir until blended, then pour over roast. Place in preheated 300 degree oven and bake for 4 hours. The last 2 hours, I cut up 5 carrots and placed in the pot.

When ready to serve, remove the meat and carrots and if gravy needs anymore thickening, add 1 tables cornstarch to 1/2 cup water, stirring until it is blended. Allow gravy mixture to get to a boil, over medium heat and stirring constantly, slowly pour cornstarch mixture into gravy and stir until thick. Pour into serving bowl. The gravy that this makes is so rich and oh so good.

Bread

Using 1 large can of Grand Biscuits, cut each biscuit into 4th’s. Melt 1/2 package of Boursin Garlic & Fine Herbs Cheese with 1/2 stick butter in the microwave for 30 sec, or until melted. Stir to blend. Take each biscuit piece and roll in butter mixture; place in a lightly greased baking dish (I used a 11×7″  baking dish) and bake at 350 until the tops are golden brown. Serve immediately.

Am posting a picture of the cheese so you will know what to look for. It is found in the specialty cheese section of the grocery stores.

Beef · Casseroles · Holiday Fare · Meats

Beef Lombardi

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There is nothing much I enjoy more (well, actually I guess there is a lot more that I enjoy, such as: grandchildren, traveling, shopping, baking, AGT, Candy Crush to name a few) than getting out old magazines from years gone by to search out the tried and true recipes. Peter Pumpkin lets me keep the magazines in “seasons” in plastic tubs which are stored away in the infamous storage shed about 5 miles from our house. When fall comes rolling around, I pull out the old ones, some going back as far as the 90’s. Doesn’t it seem like it was just the 90’s, but seems weird that that is now considered “far back”? Well, last night while waiting for Forte to sing on AGT, I was thumbing through a 2003 October Southern Living and found several recipes that sound scrumptious. It’s interesting as different seasons of our lives roll around, different recipes appeal to us than they would have before. I cannot believe that I didn’t even look at this one, or if I did, my memory fails me (which since I am still so young & hip, I’m sure it is not that). Guys will love this because of the name, goes perfectly for those Monday night football game meals.

Serves 6
1 lb lean ground beef (or turkey)
1 (14 1/2 oz) can chopped tomatoes
1 (10 oz) can diced tomatoes and green chiles
2 teas sugar
2 teas salt
1/4 teas pepper
1 (6 oz) can tomato paste
1 bay leaf
1 (6 oz) package medium egg noodles
6 green onions, chopped
1 cup sour cream
1 cup (4 oz) shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup (4 oz) shredded mozzarella cheese
Garnish: fresh parsley sprigs
Cook beef of turkey in a large skillet over medium heat 5-7 minutes, stirring until it crumbles and is no longer pink. Drain
Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf and simmer 30 minutes.
Cook egg noodles according to package directions; drain.
Stir together egg noodles, chopped green onions and sour cream until blended.
Place noodle mixture in bottom of a lightly greased 13×9 baking dish. Discard bay leaf and the top with meat mixture; sprinkle evenly with cheeses.
Bake, covered with foil at 350 for 35 minutes. Uncover and bake 5 more minutes. Garnish with parsley, if desired.
*This freezes up to 1 month if desired, before baking. To bake, thaw completely in refrigerator overnight and bake as directed.
*To lighten use fat free sour cream and reduced fat cheddar cheese and reduce amount of cheese on top to 1/2 each type. (but really, if you make this during football season, you are using so many calories jumping up and down for your team, you can afford to use the real stuff)

Beef · Meats

Cilantro Sauce & Grilled Steaks

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Why do I do this?  Why do I seem to think that just because it is August I have to grill out every night to make up for all the times during the summer I didn’t grill out? It’s like it finally dawns on me that summer will be over in a couple of weeks (even though the temps won’t drop for at least another 3 months) and we haven’t used our new barbeque pit more than a dozen times. So I feel like I have to grill out every night so I will feel like I have used my summer lazy days to grill. I would hate for Southern Living Magazine to show up on my door step one summer day to find me in the kitchen making chicken and dumplings instead of outside on the back porch, with my little grill fork in my hand and my bowl of fresh fruit sitting on the table beside the barbeque pit. What would they think?

In order to keep my southern roots reputation in tact, I guess I should hurriedly get those tongs out and light up the fire. Tonight, we are having grilled steaks with cilantro sauce. Taken from Taste of Home (do these people know how to cook, summer style or what?) this sauce has become a favorite. I can put it on anything from tacos to tapas, from steaks to salmon (and since I’m one of the 3 people in the world that doesn’t like salmon, the cilantro covers up the taste so I can at least swallow it, without gaging,  when family insists on having it. Do not send me hate mail, I still wont’ like it).

2 cups fresh parsley leaves

2 cups fresh cilantro leaves

1 cup fresh mint leaves

8 garlic cloves

1 3/4 teas kosher salt, divided

1/2 teas, plus 3/4 teas freshly ground pepper, divided

2 cups olive oil

2/3 cup red wine vinegar

2 tables lemon juice

1/2 teas crushed red pepper flakes

4 lbs beef flat iron steaks or top sirloin steaks (1″ thick)

Place herbs, garlic, 1 teas salt and 1/2 teas pepper in food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.

Sprinkle steaks with remaining salt and pepper. Grill, covered over medium heat for 6-8 minutes on each side or until meat reaches 145 degrees (medium would be 160 and well done would be 170)

Cut steaks into 1/4″ slices; serve with sauce