Carne Asada

1/4 cup fresh lime juice

3 cloves garlic, minced

2 T. olive oil

1 (1 pound) Flat Iron Steak (Or skirt steak or flank steak)

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground red pepper

Combine 1/4 cup juice, garlic, olive oil and steak in shallow dish.  Sprinkle cumin, salt and red pepper over both sides of steak.  Marinate for 3 hours.  

Heat grill or grill pan over high heat.  Let rest for 10 minutes and then cut into thin slices or pieces.

Serve with Pico De Gallo, Guacamole, Lime/Cilantro Rice, Black Beans, Lettuce, Cheese, and Sour Cream on tortillas.

Meatloaf Cupcakes

I'm not really a meatloaf lover, but the other day for April Fools Day I wanted to make meatloaf in a cupcake pan with mashed potatoes as frosting for the kids just for fun.  I found this recipe online (www.allrecipes.com) and made a few of my own adjustments.  It turned out wonderful and moist and I will definetly make it again.

• 1 1/2 pounds ground beef
• 1 egg
• 1/2 cup sour cream
• 1/2 cup ranch dressing
• 2 tablespoons Worcestershire sauce
• 1/4 tsp. celery salt
• 1 tsp. onion flakes (or you can use fresh chopped onion)
• 1 tsp. beef bouillon
• 1/2 cup grated Parmesan cheese
• 1 cups Italian-style dried bread crumbs

Sauce:

1 cup ketchup

1/4 cup water

1 tsp. mustard

1/2 cup brown sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the beef, egg, sour cream, ranch dressing, and Worcestershire sauce. Mix in celery salt, beef bouillon, onion, cheese, and bread crumbs. Form mixture into a ball and put in muffin tin.
3. Bake at 375 degrees F (190 degrees C) for 30 minutes. 
4. Take out and cover with sauce and continue baking for another 10 minutes. 
5. Let stand 5 to 10 minutes before serving for easier slicing.

Crockpot Cuban

You got to try these.  So simple and tasty!

3-4 pound Beef Roast

Garlic Salt

Salt

Pepper

1-16 oz. Jar sliced Pepperoncini

Sliced Muenster, Swiss, or Havarti cheese (we used swiss)

Mayonnaise

Sliced Dill Pickles (we used Spicy Famous Dave Pickles.  Don't leave out the pickles.)

Honey Dijon mustard (optional)

Rosette Sandwich Rolls

Season the roast with salt, pepper, and garlic salt, brown on all sides, and place in a crock-pot. Cover with the pepperoncini (and liquid). Cook all day on low, until beef is tender and shreds easily with a fork. Shred meat and keep it in the juices. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with mayo, and pickles.

Sweet and Sour Meatballs

Another allrecipes.com favorite.  My kids like meatballs, but it's fun to try something different other than marinara sauce.  I like to use homemade meatballs, but you can always use those frozen pre-made ones.  I always add chopped sweet peppers to any sweet and sour type meals, I don't know why, but I do and it taste good.  Of course my kids pick them out, but I don't care.  I like to make this recipe in my crock pot in the morning, and then at dinner time the house smells wonderful and dinner is ready :)

• 1 pound ground beef
• 1 egg
• 1 onion, chopped
• 1 cup dry bread crumbs
• salt and pepper to taste
• 1 cup water
• 1/2 cup cider vinegar
• 1/2 cup ketchup
• 2 tablespoons cornstarch
• 1 cup brown sugar
• 2 tablespoons soy sauce

Directions

1. In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
2. In a large skillet over medium heat, saute the meatballs until browned on all sides.
3. In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

 

Simple Carne Asada

Wow, it's been a while since a post. Here is a fun fresh mexican dinner. Shawn and I actually saw a recipe similar to this on Dinner, Drive-Ins, and Dives, or as Shawn says, "the Triple D". We always watch this like at 11:00 at night and then we fall asleep hungry. I like this recipe because it is really fresh and simple. It is not your standard taco and has a unique flavor with all the onion and cilantro.

1 lb. ground beef

1/2 onion

2 T. lime juice ( or one fresh lime)

Cook beef and onion until cooked through and then turn off heat and add lime juice.

1/2 onion, finely chopped

1/4 cup chopped cilantro

1-2 T. lime juice (about one fresh, but I really didn't measure I just squeezed until it tasted right)

Mix these 3 ingredients together for the cilantro/onion relish.

Warm tortillas and layer with beef, cilantro/onion relish, favorite salsa, and a little cheese. You can serve with a lime slice for a little extra kick.

ENJOY!

Mongolian Beef in a Crockpot!!

I got this recipe off http://www.crockpot365.blogspot.com/ and yes, it is good and even better that you cook it in the crockpot. We really liked the sauce!

--1 1/2 pounds flank steak
--3 cloves of garlic, minced
--4 sliced green onions--one is for garnish
--1 t dried minced onion (or 1/2 fresh onion, diced very small)
--1/2 cup gluten free soy sauce

--1/4 cup white wine
--1/4 cup cooking sherry

(but I didn't have either sherry or wine, so I just substituted 1/2 cup chicken broth and it tasted fine)
--1 T white wine vinegar

--1 t sesame oil
--1 t molasses
--1 t ginger
--1/4 t black pepper
--1 t red chili pepper flakes
--1/2 T peanut butter (if allergic, use black bean paste)
--3 T brown sugar
--1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)

--slice your meat in thin strips and toss in a Ziploc bag with cornstarch.
--add all of the liquid and dried spices to your crockpot, and the peanut butter, and mix well. Add the garlic and three of the sliced green onions. If you are using fresh onion, add that now, too.
--put your meat on top, and toss gingerly to coat.

Cover and cook on low for 4-6 hours. Flank steak is thin and have very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours.

The meat is done when it is no longer pink and has reached desired tenderness. I cooked our meat in a 6qt oval Smart Pot and it was done after 4 hours on low.
Serve over steamed rice and and garnish with freshly sliced green onion.

Martha Stewart's Meatloaf

I admit that I'm not such a fan of meatloaf. I shun it. But the other day I was watching TV and someone was talking about how good Martha Stewart's meatloaf recipe was. Well, that started an urge, and for the first time in my whole nine married years, I made it. I was pleasantly surprised. This was actually enjoyable--even delicious. My kids ate it! J.D. said it was pretty good for meatloaf. So, maybe you might want to try it too. I used a combination of ground pork (not sausage) and ground sirloin--adapt the recipe as you see fit. I even love how it has vegetables in it.

4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves (I used dried)
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

Shepherd's Pie

This is a good Shepherd's Pie that my husband really likes. It is a little different than the usual Shepherd's Pie, but just as good.
4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
3 tablespoon ketchup
1 cup water

1 package brown gravy mix

1/4 cup Worcestershire sauce

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. (*or just make mashed potatoes the way you like them. These were a little to heavy for me so I added in some milk)

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.) I just used frozen peas that I thawed and it was just as good. You could use any variety of frozen vegetables.

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, water, Worcestershire, and gravy packet. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown

American Lasagna

Here is another Lasagna recipe. This is the classic Lasagna style recipe and is so good. I often make this for company and serve with a green salad and garlic bread. I have used this recipe for years and it always tastes good.

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Meatballs in Cream Sauce

Again, this is a little more involved, but they are really good meatballs. Serve them over mashed potatoes, rice, or noodles. Mashed potatoes are my favorite.


1 egg, slightly beaten
1/4 c. milk
2 T. Ketchup
3. T. A-1 Sauce
3/4 c. quick cooking oats
1/4 c. finely chopped onion
1/4 c, minced fresh parsley
1 t. salt
1/4 t. pepper
1-1/2 lbs. lean ground beef
3 T. all purpose flour

Cream Sauce
2 T. butter or margarine
2 T. all purpose flour
1/4 t. dried thyme
1/2 t. chicken bouillion granules/powder
1/2 t. Montreal Chicken Seasoning
Salt and pepper to taste
1 can (14.5 oz.) chicken broth
2/3 c. whipping cream
2 T. minced fresh parsley

In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1-1/2 in. balls. Roll in flour, shaking off excess. Place in a greased 15 x 10 x 1 baking pans about 1 inch apart. Bake uncovered at 400 degrees for 10 minutes. Turn meatballs; bake 12-15 minutes more or until the meat is no longer pink. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, bouillion, chicken seasoning, salt and pepper until smooth. Gradually add broth and cream; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs on paper towels; transfer to a serving dish. Top meatballs with sauce; sprinkle with parsley. Serves about 6.

Flank Steak

This is a yummy recipe for flank steak. I often have flank steak on hand for Asian meals and stirfry's so this is a different yummy way to cook it.

1 large flank steak

1/2 cup soy sauce

1/2 cup vegetable oil

1 1/2 tsp. ginger

1 1/2 tsp. garlic powder

1/2 cup chopped onion

1/2 cup white vinegar

3/4 cup honey.

Mix all ingredients together, except steak, for marinade. Score meat on both sides so that the marinade can really get into the meat. Marinate beef for a minimum of eight hours. Cook on medium high for 12-15 minutes of a grill pan. I love my cast iron grill pan because it gives a good natural cooked on the grill smokey flavor, but use whatever you have. Let the meat rest for 5-10 minutes before cutting so the juices redistribute and then slice across the grain.