BLACK BEAN, BEEF & POTATO ENCHILADAS

BLACK BEAN, BEEF & POTATO ENCHILADAS
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 pound chuck roast
2 1/4 cups enchilada sauce (see recipe below)
1 can black beans, rinsed and drained
1 can original ROTEL tomatoes, drained well
1 large russet potato, baked
8 flour tortillas
1 cup salsa
1 1/2 cups cheddar cheese
3 tablespoons chopped cilantro
FRESH ground salt and pepper to taste
Chopped black olives and onions, optional

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Season chuck roast on all sides.
  • Heat avocado oil in dutch oven.
  • Sear chuck roast on all sides
  • Add onions to pan, top with 1 1/2 cups enchilada sauce, cover and bake 2 hours until meat is easily shredable. Shred meat into sauce.
  • Add black beans and rotel tomatoes to the meat mixture.
  • Wash and dry potato. Bake potato until tender along side the dutch oven.
  • Cool potato enough to e able to handle it. Peel off skin and coarsely chop.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish.
  • Divide potato among the tortillas and top with a sprinkle of cheese.
  • Add about a 1/2 cup of the meat mixture.
  • Fold sides over the filling and roll up placing seam side down in baking dish. Repeat.
  • Top tortillas with remaining meat and sauce, brushing to cover the tops.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: You can easily replace the potato with rice of choice for a change.

HAWAIIAN MILANESA

HAWAIIAN MILANESA
Beef top round, cut into 4 thin milanesa steaks
1 small can crushed pineapple, drained and juice reserved
1 large carrot, peeled and sliced on the diagonal
1 stalk celery, sliced on the diagonal
3 green carrots, sliced on the diagonal
1 shallot halved and sliced thin
1/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons Bragg’s liquid aminos
1 cup pretzels
1 cup animal cookies
2 eggs, room temperature
3 tablespoons butter
FRESH ground sea salt and black pepper, to taste
PREPARED rice

  • Grind pretzels and animal cookies into a fine dust. Pour into a shallow dish.
  • Whisk together the eggs until well blended.
  • Immerse steaks into eggs.
  • Dredge steaks into pretzel dust.
  • Melt butter in large skillet over medium-high heat.
  • Add steaks and sear 2 minutes per side.  Remove steaks and keep warm.
  • Add carrots and celery to skillet, sauteing until beginning to soften.
  • Add shallots and garlic, sauteing a few minutes more.
  • Add chicken broth and cook a few minutes until reduced.
  • Whisk together the liquid aminos, pineapple juice and cornstarch into a slurry.
  • Stir pineapple and slurry into the vegetables cooking to desired consistency.
  • Serve over steak and rice.

COFFEE POT ROAST ala SLOW COOKER

COFFEE POT ROAST ala SLOW COOKER – serves 4
2 pounds boneless chuck roast, quartered**
2 Medium onions, halved and wedged
3 cloves garlic, minced
1 cup brewed coffee
1/4 cup Bragg’s liquid amino acids
8-10 small gold potatoes, scrubbed and pricked with a fork
3 LARGE carrots, rustic large cuts

1/4 cup cornstarch
6 tablespoons cold water

  • Place half the onions in the bottom of the slow cooker.
  • Top with the garlic followed by half the beef. Repeat the layers.
  • Whisk together the coffee and liquid aminos.
  • Pour over beef.
  • Cover and cook on low until meat is tender, about 8 hours.
  • At 6 hours add the carrot pieces.

  • Whisk together the cornstarch and water until smooth. Add to cooking juices, stirring to blend.
  • Cover and cook on HIGH (about 30 minutes) until gravy is thickened.

NOTES:
**The original recipe was for slow cooking, but I prefer the oven unless I’m going to be gone all day. If I use the oven I DO NOT quarter it. If using the oven adjust the roasting time to 2-3 hours of covered and undisturbed roasting with the potatoes and carrots.

The original recipe had you slicing the onions thin. BUT, if you halve it root to tip and then wedge it you not only get thin pieces, you also get MORE flavor when you cut the onion in this direction.

The original recipe did NOT call for browning the meat, but I find you get a juicier roast with more flavor if you do so when roasting in the oven.

HEARTY BEEF SOUP

HEARTY BEEF SOUP
1 pound chuck roast, cut into bite sized pieces
3 tablespoons Wondra flour
1/2 teaspoon paprika
2 teaspoons Italian seasoning blend (see below)
1/2 teaspoon FRESH ground black pepper
FRESH ground sea salt, to taste
1 tablespoon avocado oil
1 tablespoon butter
2 cloves garlic, minced
1 large shallot, halved, sliced and chopped
1 large celery stalk, chopped
1 carrots, chopped
2 cups beef stock
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 cup pasta

  • Heat butter and avocado oil in a skillet over a medium high heat.
  • Combine flour, salt, pepper and Italian seasoning in a ziploc bag.
  • Dredge beef pieces in flour mixture, shaking off the excess before adding to the hot oil. Sear beef on all sides.
  • Using a slotted spoon add beef to dutch oven.
  • Add celery, carrots and shallots to skillet and quickly saute before adding to the dutch oven.
  • Add beef stock, Worcestershire sauce and wine, stirring to combine.
  • Simmer on low 2 hours.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Add pasta and simmer 1 hour more.
  • Enjoy!

ITALIAN SEASONING BLEND
1 1/2 tablespoons dried rosemary
3 tablespoons dried oregano
3 tablespoons dried basil
1 1/2 tablespoon dried marjoram
1 teaspoon dried sage

  • Blend together and store in an air tight bottle.

BAKED CRANBERRY MEATBALLS

This recipe is the result of 3 recipes combined together. The flavor profile is so unique, it’s actually hard to describe. They are tangy, they are sweet and they are purple! 😀 BUT, they are delicious!!!!

BAKED CRANBERRY MEATBALLS makes 50+ meatballs
1 1/2 cups cranberry sauce (use this link for the homemade sauce recipe or see notes)
1 1/2 cups sauerkraut
12 ounces Heinz chili sauce
1 cup beef broth
1 tablespoon Worcestershire sauce
1 cup packed brown sugar
1 shallot, chopped
1 cup Italian seasoned bread crumbs
1 envelope Lipton onion soup mix
2 pounds ground beef
2 LARGE eggs, lightly beaten

  • Preheat oven to 350°.
  • Lightly spray a 9×13 baking dish with non-stick cooking spray.
  • In a large mixing bowl mix together the soup mix and bread crumbs.
  • Crumble beef over top.
  • Pour eggs over top and gently mix with your hands JUST until combined.
  • Shape into evenly sized meatballs and place in baking dish.
  • In a large saucepan combine the chili sauce, cranberry sauce, sauerkraut, chicken broth, brown sugar and Worcestershire sauce.
  • Heat JUST to a boil over medium heat stirring to dissolve all the sugar.
  • Pour over uncooked meatballs.
  • Baked covered 1 hour.
  • Uncover and bake 15-20 minutes more until cooked through and sauce is thickened.

NOTES: I like to use homemade cranberry sauce, but you can easily use a can of Ocean Spray whole berry sauce.

JALAPENO BBQ MEATBALLS aka TANGY SMOKEY MEATBALLS

JALAPENO BBQ MEATBALLS aka TANGY SMOKEY MEATBALLS

MEATBALLS
1 1/2 pounds lean ground beef
1 LARGE egg, beaten
1 cup quick cooking oats
6 ounce can evaporated milk
1/2 cup finely chopped onion
1 teaspoon FRESH ground sea salt
1/2 teaspoon FRESH ground pepper
1/4 teaspoon garlic powder

  • Line a large jelly roll pan with foil. Use 2 pans if necessary.
  • Spray foil with non-stick cooking spray. Set aside.

 

  • Preheat oven to 375°.
  • In a large bowl combine eggs, oats, milk, onion, salt, pepper and garlic powder until well blended.
  • Add the ground beef and mix thoroughly.
  • Shape meat into 1 inch balls and place on baking sheet 1 inch apart.
  • Bake uncovered 25-30 minutes.
  • While baking, prepare sauce.
  • At 30 minutes, pour off grease and combine meatballs onto a single tray.
  • Pour sauce over meatballs, turning balls to coat.
  • Return pan to oven and bake another 20 minutes.

SAUCE
1 cup jalapeño ketchup
3/4 cup packed brown sugar
1/4 cup finely chopped onion
1 teaspoon liquid smoke
1/4 teaspoon garlic powder

  • In a saucepan whisk together sauce ingredients.
  • Bring to a SLOW boil.
  • Simmer 5 minutes.

HORSERADISH POTATO CRUSTED BEEF STEW

Another RECIPE SCRAP recipe wins!  The horseradish and cheddar cheese combo is AWESOME! and really elevates a basic stew to the next level.

HORSERADISH POTATO CRUSTED BEEF STEW

STEW
1 1/2 pounds lean stew meat, diced small bite sized
1 cup blended red wine
1/2 cup Moscato white wine
1 tablespoon caraway seeds
FRESH ground salt and pepper, to taste
1 orange, sliced
1/3 cup Wondra
1 large Vidalia onion, quartered and sliced
4 carrots, sliced into thick chunks
2 cloves garlic, minced
8 ounces mushrooms, sliced
3/4 cup beef bone broth
2 tablespoons cornstarch

  • Place half the orange slices the bottom of a non-metallic bowl.
  • Top with beef pieces.
  • Generously season with FRESH ground salt and pepper.
  • Top with the remaining orange slices.
  • Whisk together the wines and caraway seeds.
  • Pour over beef, cover and marinade over night or at least 4 hours.

 

  • Preheat oven 325°.
  • Drain the beef WELL, discard oranges, but reserve the marinade.
  • Heat the oil over medium high heat in dutch oven.
  • Generously season the beef with FRESH ground sea salt and black pepper.
  • Dredge the beef in the Wondra.
  • Sear the beef pieces.
  • Add the onions, garlic and carrots and simmer 5 minutes or so.
  • Add mushrooms.
  • Whisk together the cornstarch with the beef stock and marinade, whisking until blended. Stir into stew.
  • Season to taste.
  • Cover and cook in oven 45 minutes.

CRUST – prepare potato crust so it is ready at the 45 minute mark
1 1/2 pounds YUKON potatoes, grated
1 tablespoon Avocado oil or 1 1/2 tablespoons melted butter
2 tablespoons creamy horseradish
2/3 cup grated SHARP cheddar cheese
FRESH ground salt and pepper, to taste

  • Blanch the grated potatoes for 5 minutes in boiling water.
  • Drain well.
  • Use a cheesecloth to squeeze any remaining liquid from the potatoes.
  • Stir in avocado oil, horseradish, cheese and season to taste.
  • Layer potatoes evenly over the stew.
  • Increase the oven temperature to 400°.
  • Cook 30 minutes more until the potato crust is crisp and golden brown.

MONGOLIAN BEEF ala INSTANT POT

MONGOLIAN BEEF serves 6

2 pounds flank steak, sliced into thin strips across the grain
1/3 cup cornstarch
2-1/2 tablespoons olive oil
3/4 teaspoon minced fresh ginger root
2 teaspoons freshly minced garlic
3/4 cup soy sauce (I used low sodium)
1 cup water
1 cup packed dark brown sugar
1/4 cup Hoisin sauce
1 cup shredded or julienned carrots
Sliced green onions and sesame seeds, for garnish
Cooked white rice

  • Place flank steak strips in a 1 gallon resealable bag.
  • Add cornstarch, seal bag and shake to coat evenly.
  • In a medium bowl, add ginger root, garlic, soy sauce,  water, brown sugar and Hoisin sauce stirring well to combine.
  • Set your Instant Pot to the saute setting.
  • Add olive oil.
  • When olive oil is heated, add beef and saute for 2-3 minutes, stirring frequently.
  • Pour mixture over beef and stir to combine.
  • Add carrots and stir again.
  • Turn Instant Pot off.
  • Place the lid on and lock.
  • Steam release knob should be set on “sealing”.
  • Cook on manual setting (high pressure) for 10 minutes.
  • Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
  • Carefully remove lid and stir.
  • Serve over cooked white rice and top with sliced green onions and sesame seeds.

BEEF RAGU & PASTA ala SLOW COOKER and A LITTLE PASTA HISTORY

Strozzapreti AKA priest-choker or priest-strangler are an elongated form of cavatelli, a hand-rolled pasta typical of the Tuscany region of Italy.

The name has many theories as to the name. One of the theories is because of gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves. Another explanation involves the “azdora” OR A  ”housewife” who “chokes” the dough strips to make the strozzapreti. It is presumed that the housewife would express such a rage possibly triggered by the misery and difficulty of her life that would fill her with enough rage to be able to strangle a priest!” And yet another legend suggests that wives would customarily make pasta for priests as partial payment for land rents (the Catholic church rented to many farmers) and their husbands would be angered enough by the priests eating their wives’ food to wish that the priests would choke as they stuffed their mouths with it. And yet another possible explanation is that the pasta resembles a clerical collar which is commonly referred to as a “Priest Choker”.

The more commonly accepted theory is that following Sunday mass, a priest would visit homes of the villagers and enjoy dinner with them. The more pleasant the experience for the priest the more often they would come back to that particular home. As a means for the family to let the priest know that he might have worn out his welcome, they would serve this pasta which later earned the name “Strozzapreti.”

The dough is first rolled out in thick flat sheets. It is then cut into strips. The strips are lightly rolled or twisted between the palms. The large pasta is separated into 3-4 inch pieces by pinching it. Unlike spaghetti or macaroni, this pasta is not uniform in size or shape.

Different regions makes this pasta slightly different. In Romagna it is made with wheat flour, water, salt and sometimes eggs. Where as in Emilia it is made from flour, water, Parmesan cheese and egg whites which are all beaten together. In Pici it is more similar to the Tuscan style which is hand rolled, solid fat tubes of dough that are cut, but not twisted giving it the appearance of a taut rope. In Corsica it is a large gnocchi made of cheese and vegetables and then baked.

Unless you make your own pasta regularly this is a difficult pasta to find in your average grocery store. I usually substitute the Barilla Campagnelle pasta which is a thinner cone shaped pasta with a ruffled edge and is often known as “little bells”.

BEEF RAGU ala SLOW COOKER
1 small yellow onion, finely chopped
5-6 cloves garlic, minced
2 1/2 -3 pound chuck roast
1 tablespoon House Seasoning (see below)
28 ounce crushed tomatoes
1 cup beef broth
3 tablespoons tomato paste
1 large carrot, peeled and grated
2 tablespoons red wine vinegar
3 teaspoons Italian seasoning
Prepared pasta
Parmesan cheese, grated

  • Spray a large slow cooker with non-stick cooking spray.
  • Arrange the onions and garlic in the bottom of the slow cooker.
  • Sprinkle the roast with the house seasoning on both sides.
  • Arrange roast on top of the onions and garlic.
  • Sprinkle the carrots on top of the roast.
  • In a medium bowl, blend together the tomatoes, tomato paste, beef broth, red wine vinegar and Italian seasonings.
  • Pour over the roast.
  • Cover and cook on low 8-10 hours until the beef is EXTREMELY tender and falls apart.
  • Skim any fat from the top.
  • Use 2 forks to shred the beef.
  • Stir beef into the tomato sauce.
  • Adjust seasonings.
  • Re-cover and cook for another hour to allow the flavored to meld together.
  • Serve over prepared pasta and top with Parmesan cheese.

HOUSE SEASONING MIX

1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder
1 tablespoon FRESH ground black pepper

  • Combine in a small bowl until well blended.
  • Store in an air tight container.

 

CORNBREAD TAMALE PIE

We LOVE Mexican food, so this recipe works well into a Mexican themed week. By making Taco Salad, Chili Skillet, Tacos and this Cornbread Tamale pie all back to back I only have to make the meats and parts once and then assemble as needed.


CORNBREAD TAMALE PIE
Avocado oil
1 can black beans, drained and rinsed
1 can fire roasted diced tomatoes, drained WELL
1-2 large bunches green onions, thinly sliced (save some for garnish)
3/4 pound ground beef
3/4 teaspoon ancho chile powder
3/4 teaspoon ground cumin
2 tablespoons unsalted butter, melted
1/4 cup whole milk
1/4 cup cornmeal
1/4 cup flour
1 teaspoon sugar
1/2 teaspoon baking powder
2/3 + cup cheddar cheese (use the +portion as garnish)
1 LARGE egg yolk
FRESH ground sea salt and black pepper

  • Preheat oven to 450°.
  • In a heavy duty cast iron skillet drizzle avocado oil over hot pan.
  • Add beef and generously season with salt and pepper. Cook until browned and completely crumbled. Drain off fat.
  • In a prep bowl add drained beef to drained tomatoes and set aside.
  • Wipe out pan.
  • Add another drizzle of avocado oil when pan is hot again.
  • Add onions and sauce until soft.
  • Add cumin and chile powder and stir to blend.
  • Add beef mixture to pan and stir to coat well. Cook a few minutes until sauce thickens.
  • Add beans and remaining cheese in last and remove from heat.

  • While meat is cooking prepare batter.
  • Whisk together the melted butter, milk and egg yolk until well blended.
  • Add the cornmeal, flour, sugar and baking powder blending well.
  • Fold in half of the cheese.

ASSEMBLY

  • Spread meat mixture evenly in cast iron pan.
  • Gently spread the cornbread mixture over the meat mixture.
  • Put pan in oven and bake 12-14 minutes until cornbread is golden and set.
  • Cool 5 minutes before serving.
  • Garnish with cheese and green onions.
  • ENJOY!

TACO SALAD

One of the things we love in the summer is salads. I’m always looking for new recipes, but often I end up with 3 or 4 similar recipes. I always seem to combine the best parts of each recipe together to make a new and improved recipe. 😀

TACO SALAD serves 4
MEAT
1 pound ground chuck
1 small Vidalia onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
8 ounce can tomato sauce
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon PACKED brown sugar

  • Heat oil in a large skillet until shimmering.
  • Add onion and cook until softened.
  • Stir in chili powder and garlic, cooking until fragrant.
  • Add beef, cooking and breaking it apart until ALMOST cooked through.
  • Add tomato sauce, broth, vinegar and brown sugar, simmering until slightly thickened, about 5 minutes.
  • Season to taste.

TACO SHELL BOWLS
4 – 10 inch flour tortillas
Non stick cooking spray

  • Preheat oven to 425°.
  • Adjust oven racks to middle.
  • Place 4 oven safe soup bowls or balls of aluminum foil on a baking sheet.
  • Heat tortillas in microwave a few seconds to make them warm and pliable.
  • Generously spray both sides of tortillas with non-stick cooking spray.
  • Drape tortillas over bowls or balls of foil.
  • Press bottoms flat and loosely pinch sides into pleats to form bowls.
  • Bake until tortillas are crispy and golden, about 10-15 minutes.
  • COOL COMPLETELY before turning over or filling.

SALAD
2 romaine hearts, shredded
1/3 cup bean dip
1/2 cup black beans
1 can white shoe peg corn, drained well
2 cups grape tomatoes, halved
1 small bunch green onions, thinly sliced
2 limes, juiced
3/4 cup shredded Jack and Cheddar cheeses
1/4 cup chopped cilantro + a bit more for garnish
1 lime, cut into wedges.

  • Toss together the lettuce, tomatoes, black beans, corn, green onions and cilantro.
  • Generously season salt and pepper.
  • Drizzle with lime juice and toss again.

ASSEMBLY

  • Place tortilla bowls on plates.
  • Divide salad amongst tortilla bowls.
  • Top with a spoonful of bean dip.
  • Top with a spoonful of meat mixture.
  • Sprinkle with cheese.
  • Garnish with lime wedges and remaining cilantro.

SALISBURY STEAK MEATBALLS

Who doesn’t love a classic salisbury steak? We have all eaten it at some point growing up. Salisbury steak was mom’s way of keeping it homestyle while stretching the budget too. Now I have a recipe that still does that, but works as an appetizer or a pot luck dish and utilizes the slow cooker so you don’t heat up the kitchen. 😀

SALISBURY STEAK MEATBALLS – 24 meatballs
1 medium Vidalia onion, halved and sliced thin
3 cloves garlic, minced
1/2 pound button mushrooms, cleaned and sliced thin

  • Place the onion slices, minced garlic and mushrooms in the bottom of the slow cooker.

MEATBALLS
2 pounds lean ground beef
1 cup PLAIN breadcrumbs
1/2 cup whole milk
1 tablespoon Worcestershire sauce
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon each FRESH ground sea salt and black pepper

  • In a large mixing bowl thoroughly combine the ground beef, Worcestershire sauce, milk, parsley, garlic powder, onion powder, salt and pepper.
  • Form 24 meatballs of equal size.
  • Gently arrange meatballs in slow cooker on top of the onions and mushrooms. (About 2 layers)

GRAVY
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon each FRESH ground sea salt and black pepper
3 tablespoons cornstarch
3 tablespoons water

  • Whisk together the beef broth, tomato paste, Worcestershire sauce, salt and pepper.
  • Pour over the meatballs evenly.
  • Cook on low for 8 hours or high for 4 hours until meatballs are cooked though and still tender.
  • Use a slotted spoon to transfer the meatballs, onions and mushrooms to a serving platter.
  • In a small bowl whisk the cornstarch and water together until smooth to form a slurry.
  • Whisk the slurry into the crock pot until well blended.
  • Add the meatballs, onions and mushrooms back into the slow cooker.
  • Adjust the seasoning to taste, cover and cook on low another 30 minutes.
  • Serve over noodles or mashed potatoes.