Category Archives: Beef

Beef, Pasta, Pork

Italian Sausage Lasagna

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photo.JPG

INGREDIENTS:

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
DIRECTIONS:
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Ref: ALLRECIPES

Beef, Soup, Trader Joe's, Vegetable

Beef Stew

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Ingredients:

  • 1.5 pounds of beef stew meat or beef chuck cut into cubes
  • 1/4 cup of flour
  • 2 tbsp olive oil
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup of beef broth
  • 1/4 cup red wine (yes!!!!!!)
  • 2 tsp steak sauce (I used A1 sauce)
  • 2 cloves of crushed garlic
  • 2 bay leaves
  • 3 sprigs of fresh thyme or 2 tsp of dried thyme
  • 1 pound small potatoes (I used small red potatoes)
  • 2 carrots (I used 4 because I love carrots in stews!)
  • 1 small onion cut into 1 inch chunks
  • 2 cups of green beans (I forgot them, oops, but I’m sure they would have been great! hehe)
  • 1/4 cup chopped parsley (Since my black thumb killed my parsley plant, I went without, LOL)

Directions:

    1. Heat oil in large pot over medium heat. Lightly salt meat and dredge in flour, shaking off excess (omit flour for gluten-free recipe). Sear meat in hot oil until browned, about 1 minute per side. Browning meat seals in juices, for more tender meat. Don’t overcrowd the pot or you’ll steam rather than brown the meat. Cook in 2-3 batches.

    I added TJ’s 21 seasoning Salute to the flour before dredging

    2. Return seared meat to pot. Add remaining ingredients (except green beans and parsley) and stir. When liquid is boiling, cover, reduce heat to low, and simmer for 2 hours. If you prefer to bake, place covered pot in oven for 1.5-2 hours, making sure to use an oven-proof pot.

    3. Add green beans during last 15 minutes of cooking to preserve crispness. For softer green beans, add during the last 30 minutes of cooking.

    4. Remove from heat and remove bay leaves and thyme sprigs. Sprinkle on fresh parsley right before serving.

    See all those green tags on my TJ cookbook? Eventually stopped marking pages because I want to make everything. haha

    Ref: Cooking with Trader Joe’s Cookbook Companion

    First recipe out of my Trader Joe’s cookbook companion and it was UH-MAZE-ING. Nice thick hearty stew full of flavor and hits the spot after a long day on a chilly night. Few things I tweaked because you all know how well I listen and follow directions… hehe. Dredging the beef through just flour seemed boring to me so I added the Trader Joe’s 21 seasoning Salute blend to the flour to coat the meat. The seasoning just smelled so good! I totally smoked out the kitchen searing the meat… Maybe I’ll get that kitchen remodel sooner than later with a new fan vent. 😀 It was worth it though in the end and nothing a few table fans couldn’t remedy. :) I was of course, super excited about the red wine ingredient. Not that I need an excuse to open a bottle of wine, but its just more fun. 😀 The only other thing I added was a a little cornstarch diluted in water at the end to thicken up the sauce. Probably about a teaspoon of cornstarch and 3 teaspoons of water. No idea where I got that combo, I just winged it. :) I taste tested it from there adding a little salt and pepper and 21 seasonings salute till I was happy with it. Didn’t need much, just a little bit

    I’m dedicated this year to taking pictures as I go so enjoy. Now that I Mike and I live together I’m finally publicly expressing my dislike for his ugly chili pepper dish set you see in the photos and I’m currently looking for new pretty ones. I’ll keep you posted. :)

    Beef, Pasta

    Beefy Baked Ziti

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    photo.JPG by jamileslie

    Ingredients

    * 1 pound dry ziti pasta
    * 1 onion, chopped
    * 1 pound lean ground beef or ground sirloin
    * 52 ounces Classico® Tomato and Basil Sauce
    * 6 ounces provolone cheese, sliced
    * 1 1/2 cups sour cream
    * 6 ounces mozzarella cheese, shredded
    * 2 tablespoons grated Parmesan cheese

    Directions

    1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
    2. In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
    3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
    4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

    Ref: AllRecipes.com


    Cheesy and delicious. This was so simple I kept thinking I was going to need to add more spices, but no, this recipe was fantastic. The sour cream confused me, but I went with it and was not disappointed. haha. I did make two minor modifications. While sauteing the onion I added some crushed garlic and When I was layering the casserole dish I sprinkled fresh chopped basil to a layer. Oh and I used Dreamfields Low Carb pasta, but that’s a personal preference. :) It called for “Classico” sauce…. I don’t know if that’s just product placement or what but I’m pretty happy with my Safeway Select brand. haha This was so easy I can see using this recipe for a potluck!

    Beef

    Gridiron Cheddar & Garlic Steak Fajitas

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    Ingredients:
    1 tbsp. olive oil
    2 large red, orange or yellow peppers, cut into 2-inch-long strips (about 4 cups)
    1 large onion, thinly sliced (about 1 cup)
    2 cloves garlic, minced
    1 skirt or boneless beef sirloin steak, 3/4 inches thick (about 1 1/2 pounds), cut into very thin strips
    1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
    1 tbsp. lime juice
    6 flour tortillas (8-inch), warmed
    1 jar (16 ounces) Pace® Chunky Salsa
    Toppings: Shredded Cheddar cheese, chopped avocado, hot pepper sauce, sour cream and shredded lettuce
    lime wedge

    Directions:
    Heat the oil in a deep 12-inch skillet over medium-high heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Remove the vegetable mixture from the skillet.

    Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.

    Stir the soup and lime juice in the skillet and heat to a boil. Return the vegetables and beef to the skillet and cook until the mixture is hot and bubbling.

    Spoon about 1/4 cup beef mixture down the center of each tortilla. Top with the salsa and toppings, if desired. Wrap the tortillas around the filling. Serve with the lime wedges, if desired.

    Ref: Campbell Kitchen

    Delicious and easy. You really can’t beat that. And as Amy would say, “Cheese?!! OK!!” haha.

    Beef

    Smothered Filet Mignon

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    Smothered Filet Mignon
    Originally uploaded by jamileslie

    Ingredients:
    4 (6 ounce) filet mignon steaks
    seasoned salt to taste
    cracked black pepper to taste
    1/4 cup extra virgin olive oil
    1/4 cup balsamic vinegar
    1 tablespoon Dijon mustard

    2 teaspoons dried rosemary
    1 tablespoon butter
    2 cups onion slices
    1 teaspoon white sugar
    4 ounces blue cheese, crumbled

    Directions:
    1. Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
    2. While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
    3. Preheat grill for high heat on one side, and medium heat on the other side.
    4. Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

    Ref: All Recipes

    Love, love, LOVE this marinade! The blue cheese crust with a great glass of Pinot Noir was just fantastic. I’m thinking it would be a good marinade for chicken too! Although I did find out a certain someone doesn’t like blue cheese afterwards… but did devour the filet mignon regardless… still under investigation if he was being nice or more proof on how much this recipe rocks. 😀

    Beef

    Beef Satay Sticks with Peanut Sauce

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    Ingredients

    • 1 lb 12 oz rump steak
    • 1/3 cup of soy sauce
    • 2 tbsp olive oil
    • 2 garlic cloves crushed
    • 1 tsp grated ginger

    Peanut Sauce

    • 1 cup of pineapple juice
    • 1 cup peanut butter
    • 1/2 tsp garlic powder
    • 2 tsp onion powder
    • 2 tbsp sweet chili sauce
    • 1/4 cup of soy sauce

    Trim Steak of excess fat
    Slice meat across the grain evenly into long thin strips. Thread meat strips onto skewers, bunching them thickly along three-quarters of the skewer, place satay in a shallow non-metal dish
    Combine soy sauce, oil, garlic, and ginger in a small jug, pour of satays. Store in fridge, cover with plastic wrap, over night or several hours turning occasionally.
    Prepare and heat BBQ
    Place skewers on hot, lightly oiled grill or flat plate.
    BBQ 8-10 min or till tender, turning occasionally. Serve with peanut sauce.

    PEANUT SAUCE
    Combine juice, peanut butter, garlic and onion powders and sauces into small pan and stir over medium heat for 5 minutes or until smooth
    Serve warm

    Beef

    Orange Oriental Sesame Beef Stir Fry

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    Ingredients

    • 1 env. GOOD SEASONS Asian Sesame Dressing Mix
    • 1/2 cup oil
    • 1 Tbsp. grated orange peel
    • 1/4 cup orange juice
    • 2 Tbsp. soy sauce
    • 1 clove garlic, minced
    • 1 lb. lean boneless beef sirloin steak, cut into strips
    • 5 cups cut-up fresh vegetables (broccoli florets, chopped red onions and green and red peppers)
    • 3 cups hot cooked rice