Speedy Mini Meat Loaves December 14, 2009

I came across this recipe in The Deen Bros. Take It Easy: Quick and Affordable Meals the Whole Family Will Love.  It’s my new favorite cookbook.  But the recipe is also available on their website.

These were super easy to make, and tasted great.  Phil said it was the best meatloaf he’s ever tasted!  I paired it with baked potatoes and baby spinach with warm oil & walnuts.

Ingredients

• 1 1/2 pounds ground beef
• 1 cup plain unseasoned bread crumbs
• 3 large eggs, lightly beaten
• 3 tablespoons milk
• 1 garlic clove, finely chopped
• 1 medium onion, finely chopped
• 1 1/4 teaspoons salt
• 1 teaspoon minced fresh thyme
• 3/4 teaspoon freshly ground black pepper
• 3 tablespoons ketchup
• 3 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce

Directions

Preheat the oven to 350°F. Lightly grease the cups of a 12-cup muffin pan.

In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion, salt, thyme, and pepper. Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.

Place the muffin pan on a baking sheet and bake for 20 to 25 minutes, until the meat is almost cooked through—the “loaves” will be firm when pressed lightly in the center, but not set.

While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce. After baking for 20 to 25 minutes, remove the pan from the oven. Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven. Bake for 10 minutes more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.

Stacked Burrito Pie October 24, 2009

Burrito Pie

Okay, so maybe this doesn’t look as good in my photo as it did in the magazine, but boy was it yummy.  I came across this recipe in the May 2009 issue of Family Fun magazine (Yes, I’m that far behind in my magazines!).  It looked really easy to make, and totally like something my family would love.  The only problem was that it called for using a 9″ springform pan.  I’ve toyed with buying a springform pan several times over the years for various recipes but I never actually went through with it.  Until now, that is.  First I asked all my girlfriends and none of them had one I could borrow.  So off I shuffled to Walmart.  I bought the only one they had on the shelf, a 9″ springform pan from NordicWare.  I think it cost around $10.  And I’m glad I bought it because I’ll probably be making this recipe at least a couple of times per month, for sure.

Ingredients:

2 Tbsp vegetable oil
1 Medium onion, finely chopped
2 cloves garlic, minced
3/4 lb. lean ground beef (*I used ground chuck)
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
3/4 Cup water
1 (15 oz) can black beans, drained and rinsed (*I left out approximately 2 tbsp of the beans because it looked like a LOT of beans to me)
1-1/2 Cups frozen corn kernels
4 (10″) flour tortillas
1/2 Cup sour cream
1 Cup salsa
8 oz. Cheddar or Monterey Jack, grated (*I used a bag of Mexican mix shredded cheese since I always have that on hand)

1. In a large skilled over med-low heat, warm the oil.  Add the onion and saute for 5 minutes, stirring often.  Add the garlic and saute another minute.
2. Increase the heat to medium, then add the ground beef, chili powder, and cumin.  Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add teh salt, water, black beans, and corn, and bring the mixture to a boil.  Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes.  Remove the mixture from the heat and let it cool for 10 minutes.
3. Heat the oven to 350.  Using the rim of a 9″ springform pan as a template, trim the tortillas to the size of the pan.
4. Butter the bottom and sides of the pan (*I used butter flavored Crisco spray because using butter seemed like a lot of work).
   Press one of the tortillas into the bottom of the pan.
   Spread 2 Tbsp of sour cream over the tortilla, followed by 1/4 Cup of the salsa.
   Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the cheese evenly over the top.
5. Repeat these steps until the ingredients and tortillas are used up.  You should end up with 4 layers, topped with the final sprinkling of cheese.
6. Bake the pie until heated through, about 30 minutes.  Allow it to cool for 10 minutes, then remove the rim from the springform pan (*I removed the entire pan and slide the pie onto a cutting board to slice).  Slice into wedges, like a cake.

Burrito Pie

All done!

Preparing the beef mixture

Chili Con Carne February 15, 2009

Ooooo....Chili Con Carne

OK, before I made this dish I had never eaten Chili Con Carne. But not only was it easy, but it was fantastic.  It was really tender and had just enough spice!

Serves 6-8

Ingredients:

1 (14.5 oz) can diced tomatoes
2 tsp minced canned chipotle chile in adobo
4 slices bacon, chopped fine (Note: You’ll need the grease as well!)
1 (3-4 lb) boneless beef chuck roast, trimmed & cut into 1″ pieces
Salt & Pepper
1 onion, chopped fine
1 jalapeno chile pepper, seeded and chopped fine
3 Tbsp chili powder
1-1/2 tsp ground cumin
1/2 tsp dried oregano
4 garlic cloves, minced
4 C water
1 Tbsp brown sugar
2 Tbsp yellow corn muffin mix (Note: I used Jiffy)

1. Process the tomatoes and chipotle in a food processor (or blender) until smooth.  Cook the bacon in a Dutch oven over medium-high heat until crisp, about 8 minutes.  Transfer the bacon to a paper towel-lined plate and reserve 3 Tbsp. of the bacon fat.
2. Pat the beef dry with paper towels and season with salt & pepper.  Heat 1 Tbsp of the bacon fat in the empty Dutch oven over medium-high heat until just smoking.  Brown half the beef, about 8 minutes.  Using a slotted spoon, transfer to a bowl and repeat with an additional Tbsp. bacon fat and the remaining beef.  (Note: I substituted vegetable oil for the bacon fat)
3. Add the remaining bacon fat, onion, and jalapeno to the empty Dutch oven and cook until softened, about 5 minutes.  Stir in the chili powder, cumin, oregano, and garlic, and cook until fragrant, about 30 seconds.  Stir in the water, pureed tomato mixture, bacon, browned beef, and sugar and bring to a boil.  Reduce the heat to low and simmer, covered, for 1 hour.  Skim the fat (Note: Mine didn’t have any since I used vegetable oil), and continue to simmer uncovered until the meat is tender, 30-45 minutes.  (Note: Mine took 30 minutes)
4. Ladle 1 cup of the chili liquid into a medium bowl and stir in the muffin mix; cover with plastic wrap. (Note: I spaced out and added about 3 times as much muffin mix as required, and it turned out great).  Microwave until the mixture is thickened, about 1 minute. Slowly whisk the mixture into the chili and simmer until the chili is slightly thickened, 5-10 minutes.  Season with salt & pepper (Note: Mine didn’t need any).  Serve.  The chili can be refrigerated in an airtight container for up to 3 days.

I served mine with shredded Mexican mix cheese, and sour cream.

Saute-ing the pepper & onions

Simmering…..

Almost done

W/cheese & sour cream!

Ooooo….Chili Con Carne

Pepper Crusted, Slow Roasted, Roast Beef February 11, 2009

Slow Roasted Roast Beef

 

INGREDIENTS:

1 (3.5-4lb) boneless eye-round roast
4 tsp kosher salt (I thought this came out a little salty so I’d use less next time)
2 tsp plus 1 Tbsp vegetable oil
2 tsp pepper

1. Sprinkle all sides of the roast evenly with the salt.  Wrap in plastic wrap and refrigerate for 18-24 hours.

2. Adjust oven rack to the middle position and heat the oven to 225 degrees.

3. Pat the roast dry with paper towels; rub with 2 tsp of the oil and sprinkle all sides evenly with the pepper. (Note: This would probably taste just as good with any type of rub seasoning.)

4. Heat the remaining 1 Tbsp oil in a 12″ skillet over medium-high heat until just smoking.  Sear the roast until browned on all sides, 3-4 minutes per side.  Transfer to a wire rack set in a rimmed baking sheet.

5. Roast until a meat probe thermometer or an instant-read thermometer inserted into the center of the roast registers 115 degrees for medium-rare (1 1/4 – 1 3/4 hrs), or 125 degrees for medium (1 3/4 – 2 1/4 hrs).

6. Turn the oven off; leave the roast in the oven, without opening the door, until thermometer registers 130 degrees for medium-rare, or 140 degrees for medium, 30-50 minutes longer.  Transfer roast to a carving board and let rest for 15 minutes.

7. Slice the meeat crosswise as thin as possible and serve.

I paired this with a mashed potato casserole and steamed broccoli.  Both the potato recipe and the roast recipe came from the current issue of “The Best of America’s Test Kitchen, Best Recipes and Reviews 2009.”

THE RESULT:  Awesoooommmmeeeee………
My husband said it was his favorite recipe to-date.  He’s been taking the leftovers for lunch all week and eating both cold and warm.

Perfect!

Slicing it thin

All sliced up

Slow Roasted Roast Beef

Broccoli Beef January 31, 2009

Broccoli Beef

I just made this recipe last week, for the first time, and it was totally yummy.  It seemed a little time consuming…lots of steps…but I think it would have been easier if I didn’t have a 19 mo. old trying to pull my pants down while I was cooking.  The outcome made it totally worth all the pantzing that went on, and it got rave reviews from my husband and our dinner guest (if you can call him that).

I actually got this recipe from my friend Caitlin, who has her own recipe blog, Me and My Roommate, and she got it from Simply Recipes, originally by Jaden Hair of Steamy Kitchen.

Ingredients:
3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade:
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry) – [I used cabernet sauvignon]
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper

For the sauce:
2 tablespoons oyster sauce – [I didn’t use any, because I couldn’t findit]
1 teaspoon Chinese rice wine (or dry sherry) – [again, I used cabernet sauv.]
1 tablespoon soy sauce
1/4 cup chicken broth

Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

Meanwhile, stir together the sauce ingredients in a small bowl.

Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
I steamed the broccoli in my Pampered Chef microwave steamer.

Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink. Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

I’ve paired this with some rice noodles with pad thai sauce.  I’ve also paired it with white rice (see pic above).

The Finished Product

Broccoli Beef

The Ingredients