Beef

Mexican Rice Casserole

An old friend used to make this Mexican rice casserole for me all the time. I started craving it the other day and decided to try and recreate it myself. We had friends coming for dinner and I figured this would be a great meal for a large group. My friend would use a can of Mexican tomato sauce that was really spicy but it wouldn't be good for the four kids eating dinner so I opted to use regular tomato sauce. (If you aren't serving kids, I recommend the spicy tomato sauce for added flavor and kick). I also decided to throw in some black beans, cilantro and extra seasonings. It turned out really delicious - we all loved it (except for my daughter - picky kid). I topped it with sour cream but also served it with salsa and guacamole on the side. It was quick and easy to make and there was little clean up. I served this casserole with my Southwestern Salad with Cilantro Lime Vinaigrette and they paired nicely together.



Mexican Rice Casserole:

• 1 1/2 cups of white rice, prepared per instructions
• 1 tsp of olive oil
• 1 lb lean ground beef (I used 96/4)
• 1/2 sweet yellow onion, diced
• 3 cloves of garlic, minced
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp dried cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2-1 tsp crushed red pepper flakes
• Sea salt and fresh cracked pepper, to taste
• 1 15 oz can of black beans, drained and rinsed
• 1 15 oz can of tomato sauce
• 3-4 tbsp fresh cilantro, chopped (divided)
• 1-2 cups of shredded cheddar cheese
• 3-4 tomatoes, sliced thickly
• Sour cream (topping)
• Salsa (topping)
• Guacamole (topping)

Preheat the oven to 350 degrees. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.

Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.

Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.

Baked Shredded Beef Taquitos

We had friends coming for dinner and I wanted to make something tasty and casual. I loved the Shredded Pork Taquitos so much that I thought I would try them with shredded beef. I rolled them a bit smaller than I did the pork and they turned out delicious and much easier to eat. All of the kids and adults loved them. I made homemade guacamole, salsa and cilantro lime sour cream for dipping. We served the baked taquitos with a Southwestern salad my friend Kyle brought and it was a perfectly delicious meal.



Shredded Beef:

• 1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
• 1 7 oz can of whole green chiles reserve the juice
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• 4-5 cloves of chopped garlic
• 1-2 cups of beef broth

Preheat oven to 275 degrees. Heat olive oil in a Dutch oven. 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 the beef 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. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

Baked Taquitos:

• Corn Tortillas
• Shredded beef
• Olive oil cooking spray

Preheat the oven to 425 degrees. Wrap corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit shredded beef in the center of the tortilla then roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each of them with cooking spray and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Note: You can also add shredded cheddar cheese or cotija cheese to the taquitos. Be sure to place the cheese on the tortilla first then the meat. It will help keep the cheese from leaking out while baking.

Dips:

• Guacamole
• Salsa
• Cilantro and lime sour cream (recipe below)

Cilantro Lime Sour Cream:

• 1 cup of sour cream (I use fat free)
• 1 tbsp sweet yellow onion, finely chopped
• 4 tbsp fresh cilantro, finely chopped (chop some extra for garnish)
• Juice of one lime

In a small bowl, combine the sour cream, onion, garlic, cilantro and lime juice. Cover and place in the refrigerator until you need it.

Beef Stroganoff

It was a very cold, dark and rainy day and I wanted something warm and comforting for dinner. This may not be the most beautiful meal but I must say it tastes really delicious. I love cooking the beef in my Dutch oven, low and slow for 4 hours. It makes the meat fall apart tender and the broth becomes so flavorful and tasty. I use whole wheat egg noodles with this stroganoff and they taste great, plus they are much better for us. This is a family favorite and a great meal to serve guests.

• 1 tbsp olive oil
• 1 lb of lean beef cut into chunks (I use round steak)
• 1 medium onion, diced into large chunks
• 3-5 cloves of garlic, chopped or minced
• Sea salt and fresh cracked black pepper to taste
• 1-2 tsp thyme
• 1 bay leaf
• 4 cups beef broth

Preheat oven to 275 degrees. Add olive oil to a dutch oven over medium heat. Once hot, add beef, thyme, sea salt and fresh cracked pepper to taste. Cook for about 3 minutes then add onions and garlic. Cook for an additional 2 minutes (stirring frequently). Add bay leaf and broth then cover with lid. Put into the oven and cook for 4 hours.

• 8 oz of button mushrooms sliced
• 1 tbsp olive oil
• 1-2 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 3 tbsp sour cream
• 2 tbsp cornstarch (mixed with a little water or beef broth)
• Whole wheat egg noodles cooked, per instructions
• Fresh parsley chopped (for garnish)

Heat oil in skillet over medium heat and saute mushrooms until golden brown. Remove the Dutch oven from the oven and place on the stove top over medium heat. Add mushrooms, Dijon, Worcestershire and sour cream. Stir and bring to a boil; add cornstarch/water mixture and reduce heat to medium low. Cook whole wheat egg noodles per instructions. Top the noodles with sauce and serve. Enjoy.

Shepherd's Pie

Happy St. Patrick's Day! We had friends over for dinner to celebrate the holiday and I decided to make Shepherd's Pie, also known as Cottage Pie. I used ground beef instead of lamb because it's more kid friendly. This dish was extremely easy to make and tasted really delicious. All of us liked it, even the kids. We enjoyed other Irish goodies thanks to Kyle, who made a delicious Irish soda bread and a decadent bread pudding. We also sampled different Irish cheeses and of course, Irish beer. It was a fun night spent with wonderful friends.

Mashed Potato Topping:

• 5-6 large potatoes, peeled and cut into thirds
• 1/4 cup of milk
• 3 tbsp sour cream (I used non fat)
• 2-3 tbsp Irish garlic and herb butter (or regular butter)
• 1/2 cup Irish extra sharp cheddar cheese, grated
• Sea salt and fresh cracked pepper
• Chives, chopped for garnish

Boil a large pot of water. Peel the potatoes and cut into thirds. Boil the potatoes for 10-12 minutes or until fork tender. Drain potatoes and place back into the pan. Add the milk, sour cream, butter, cheddar cheese, sea salt and freshly cracked black pepper then mash with a masher or blend with a mixer until creamy and smooth. Cover with a lid and set aside.

Meat Filling and Sauce:

• 1 tsp olive oil
• 1/2 sweet yellow onion, diced
• 2 large carrots, diced
• 2 stalks of celery, diced
• 2 cloves of garlic, minced
• 1 1/2 lbs of lean ground beef (I used 96/4)
• 1-2 tsp Worcestershire sauce
• 1 cup frozen peas, thawed
• 1-2 tsp dried thyme
• Sea salt and freshly cracked black pepper, to taste
• 2 tbsp Irish garlic and herb butter (or regular butter)
• 2 tbsp flour
• 1 1/4 cup beef broth

While the potatoes are cooking, preheat the oven to 400 degrees. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots and celery then cook until tender, about 4-5 minutes. Add the lean ground beef and cook thoroughly. Add the thyme, salt, pepper and Worcestershire sauce.

Once the beef is done cooking, mix the peas into the mixture until well combined. Pour the beef filling into a large baking dish and set aside. In the same skillet over medium heat, add the 2 tablespoons of Irish butter and 2 tablespoons of flour. Mix thoroughly then slowly add the beef broth. Season with sea salt and pepper. Pour the sauce over the beef mixture and mix thoroughly. Top the beef and vegetable mixture with the mashed potatoes. Bake for 30 minutes. Let cool for a few minutes before serving. Top with chopped chives. Enjoy.

Salisbury Steak with Mushroom Gravy

I had some lean ground beef that I needed to use up. I Googled ground beef recipes and kept coming up with salisbury steak. I used to love those frozen dinners in the tin tray when I was a kid. I decided to try my hand at a healthy yet tasty version of salisbury steak. I used packaged brown gravy because my daughter loves it and it's low in fat and calories. The bacon, roasted garlic and caramelized onion really made the steak patties full of flavor. This was an easy meal to make and tasted really delicious - it took me back to my childhood. My husband and I both enjoyed this dish and our kids did too.

• 3 tsp olive oil (divided)
• 1/2 sweet yellow onion, diced
• 8 oz of button or cremini mushrooms, sliced
• 1 lb of lean ground beef (96/4)
• Bulb of roasted garlic
• 2 pieces of bacon, crumbled
• Snider's Prime Rib seasoning (or your favorite steak seasoning), to taste
• Sea salt and fresh cracked pepper, to taste
• 1-2 packets of brown gravy mix, prepared per instructions

Prepare roasted garlic (click on link above for directions). Cook the bacon in a large skillet over medium heat, once done remove to a paper towel to drain. Remove all but 1 teaspoon of bacon grease from the skillet then add 1/2 teaspoon of olive oil. Once hot, add the diced onion and cook until soft and tender, about 5-6 minutes, stirring often. Remove from heat and set aside to cool. Add the remaining 1 1/2 teaspoons of olive oil to the same skillet over medium high heat. Add the mushrooms once the pan is very hot. Let them sit, without stirring for 3-4 minutes for a nice golden color. Flip the mushrooms and continue to cook for a few minutes until golden brown.

In a small saucepan, prepare gravy per instructions. Once it's thickened, add the golden mushrooms and simmer.

Combine the ground beef, bacon bits, caramelized onion, roasted garlic bulb, steak seasoning, sea salt and fresh cracked pepper in a large bowl. Form into oval shaped patties, not too thick or thin. Add the last teaspoon of olive oil to the same skillet over medium heat. Once it's hot, add the salisbury steak patties and cook for 3-4 minutes on each side, or to your desired degree of doneness.

Place the cooked steak patties on a serving dish and cover with mushroom gravy. Enjoy.

Meatloaf

My mom's meatloaf was a favorite of mine growing up. I loved eating it hot from the oven and then in sandwiches the next day. I have only made a few changes to my mom's original recipe. I always use really lean ground beef but my meatloaf still stays moist and tender - the key is using mushrooms. This meatloaf is easy to make and makes the house smell delicious while it's baking in the oven. I really love the sauce... it's sweet, tart and tangy. I serve my meatloaf with a tossed salad and mashed potatoes and gravy.

• 1 lb lean ground beef (I use 96/4 lean)
• 1/2 sweet yellow onion
• 1/2 lb mushrooms chopped
• 1-2 cloves if garlic minced
• 3 tbsp Parmesan cheese
• 1 egg
• 1/2 cup non fat milk
• 10-12 saltine crackers
• 2 tbsp Italian bread crumbs
• Sea salt and fresh cracked pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp sage

Preheat oven to 350 degrees. Coat a loaf pan with cooking spray. Combine all ingredients well, then form a loaf in the loaf pan.

Sauce:

• 1 cup of ketchup
• 3 tbsp brown sugar
• 1/2 tsp mustard powder
• 1/4 tsp nutmeg

Combine ingredients. Add more sugar, mustard or nutmeg to taste. Make sure to save the extra sauce for serving. Completely cover the top of the meatloaf with the sauce before baking.

Bake for 80-90 minutes. Let sit 5-10 minutes before slicing. Enjoy.

Greek Steak Pita with Tzatziki Sauce and Marinated Red Onion

I've been enjoying Greek flavors lately and was craving an easy and healthy yet tasty dinner. I marinated some flank steak, made a cucumber tzatziki sauce and made marinated red onion. I threw it all together in a pita with some lettuce, tomatoes and feta cheese. I served it with hummus and fresh vegetables for a very delicious dinner that we all really enjoyed.

Steak Marinade:

• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• Lemon zest from half a lemon
• 1 clove of garlic, minced
• 1/4 tsp dried oregano
• Sea salt and fresh cracked pepper, to taste

Combine all ingredients in a large zip lock bag and mix thoroughly. Add the flank steak and make sure it gets evenly coated in the marinade. Marinate for at least 2 hours.

Tzatziki Sauce :

• 1 cucumber, peeled, seeded and diced
• 1/2 tsp sea salt
• 8 oz of Greek plain yogurt (I used non fat)
• 1/2 lemon, juice and zest
• 2 tsp fresh dill, chopped
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper, to taste

Peel the cucumber and cut it in half lengthwise. Using a spoon, remove all the seeds from both halves. Dice into small pieces then place in a strainer. Sprinkle 1/2 tsp sea salt over the cucumber and set the strainer in a bowl for 30 minutes. The salt will draw out the moisture in the cucumber. Pat dry with a paper towel.

Place all ingredients in a food processor and pulse until well blended. Let sit in the refrigerator for at least one hour to let flavors mingle.

Note: If you want really thick sauce, strain yogurt for several hours to remove the liquid and thicken the yogurt. Place two coffee filters in a strainer, which is placed in a bowl. Add the yogurt and let sit for two hours letting the liquid drain.

Marinated Red Onions:

• 1/2 large red onion, sliced very thin
• 2 tbsp red wine vinegar
• 1 tbs olive oil
• 1 tsp white sugar
• Dash of red pepper flakes (more if you want them spicy)
• Sea salt, to taste

Slice onion into very thin slices. Combine the vinegar, oil, sugar, red pepper flakes and sea salt in a bowl then mix thoroughly. Add the sliced onion, cover with plastic wrap and let it marinate in the refrigerator, stirring occasionally for at least 45 minutes.

Other Ingredients:

• Whole wheat pita
• Romaine lettuce
• Grape tomatoes, sliced
• Feta cheese

Let the flank steak sit at room temperature for 15 minutes prior to cooking. Heat a large grill pan on medium heat until hot. Add the steak and cook until the desired degree of doneness. Remove from pan and set aside to rest for at least 5 minutes. Cut thin slices against the grain.

Warm the pita bread in the oven or microwave. Fill with the pita with lettuce, steak slices, tomatoes, tzatziki sauce, red onions and feta cheese. Enjoy.

Taco Salad

I was in the mood for Mexican food (what's new) but I didn't feel like making a huge dinner. I grabbed some ground beef at the store and decided to make a taco salad. I used a bunch of different spices to flavor the beef. I threw in whatever vegetable I had in the refrigerator along with black beans and sweet yellow corn. I chopped up some tortillas and baked them for a nice crunchy texture in the salad. I topped with salsa and sour cream but it's also really good with the cilantro lime vinaigrette (recipe below). This was an easy dinner that tasted great. We all loved this meal, even the kids.

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

Note: I didn't measure spices. I sprinkled to taste.

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

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.

Hamburgers with Feta and Caramelized Onions

I am back from my vacation. Although we never made it to the mountain for skiing, I had a wonderful time with my family and friends. It's good to be home and great to be cooking again.

I was craving a hamburger but didn't want an ordinary burger. I thought adding some feta cheese and a few herbs would make these burgers taste fantastic. I was right! The feta bits caramelized while cooking and added a great flavor to the burger. I also decided to caramelize some onions because, well, I love them. My husband and I really enjoyed these burgers but my kids said they liked plain ones better. I served them with fresh fruit and oven baked steak fries. It was a simple, quick and tasty dinner.

Caramelized Onions:

• 1/2 sweet yellow onion, sliced
• 1 tsp olive oil
• Sea salt to taste

In a skillet over medium heat, add the onions and cook until caramelized, about 10-12 minutes, making sure to stir frequently. Add salt to taste then set aside.

Burgers:

• 1 lb lean ground beef - I used 94/6
• 1/4 feta cheese (I used reduced fat)
• 1 tbsp fresh parsley, chopped
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1 tsp Worcestershire sauce
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper, to taste

Combine all ingredients in a large bowl and mix gently with hands. Heat a grill pan over medium heat and coat with olive oil cooking spray. Form the burgers into patties as thick as desired. Place the patties on the grill pan and cook until the desired degree of doneness. Remove from heat.

Other Ingredients:

• Hamburger buns, toasted
• Lettuce
• Tomatoes
• Additional feta cheese
• Steak sauce (optional)

Build your burger by layering the bun with burger, onions, additional feta, lettuce, tomatoes, a bit of steak sauce and the other bun. Enjoy.

Click here for a printable version of this recipe

On a side note:

My brother-in-law Brooks treated us to a fantastic dining experience while we were in Boise, Idaho. We went to a restaurant called Barbacoa Grill, I loved everything about it, from the food, service, decor and drinks. We ordered the Icetini's that they are known for. It's a martini (any flavor you like) served in a glass made of ice. They were so much fun!

We started off the meal with freshly made guacamole and calamari. They were both really great but the guacamole was one of the best I've ever had, the gentleman made it at our table, which was fun to watch. My father had a mushroom soup that was AMAZING. My mother's crab bisque was one of the best soups I've ever had. Brooks had a Caesar salad that was served in a Parmesan crisp bowl - it was pretty and delicious. My sister ordered a seafood pasta with a spicy tomato sauce - the seafood was perfectly cooked. My husband had a primavera pesto pasta that was rich and creamy. I ordered the LARGE shrimp in a chipoltle cream sauce - tender and so good. My mother had a fillet mignon with a peppercorn sauce - they served the meat on a hot piece of granite that kept the steak hot the whole time she ate it. My brother-in-law ordered a wonderful sea bass and my father had the lamb. I am not a lamb fan but his was perfectly cooked and so tender.

If you ever have a chance to go to this restaurant - GO! It's spendy but worth every cent...it's truly a wonderful dining experience. The pictures of the food didn't turn out...I had to use a flash and the restaurant was so dark that it just didn't make for good food shots. Below is a picture of my parents, myself, my husband, my sister and her husband Brooks. Thank you Brooks for an outstanding dining experience.