Category: BEEF

SLOPPY JOE CORNBREAD CASSEROLE

SLOPPY JOE CORNBREAD CASSEROLE Serves 10-12
This recipe is sweet, yet tangy and pleases everyone.  It’s also good in ANY season and super simple to throw together!

1 box JIFFY corn muffin mix
1/2 + 3/4 cup shredded cheddar cheese
1/3 cup WHOLE milk
1 LARGE egg
1 small can green chiles, WELL drained
14.75 ounces cream-style corn 1 can
24 ounce can sloppy joe sauce or homemade, divided
1 pound ground beef
1 tablespoon butter
1/2 sweet onion, diced
Grated Cotija cheese
1/4 cup diced green onions
sour cream dollops

  • Heat the oven to 400°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • In a medium sized bowl, add the cornbread mix, 1/2 cup cheddar cheese, milk, egg, green chiles and canned corn stirring until combined.
  • Pour into the prepared baking dish and bake for 15 minutes or until just set.
  • Heat butter in large skillet and add onion and pepper, sauteing until soft.
  • Add the ground beef to the skillet and cook through.
  • Drain the fat.
  • Add all but 1/2 cup of the sloppy joe sauce to the pan with the meat to warm.
  • Remove the cornbread from the oven and use a fork to prick holes over the cornbread.
  • Pour the remaining sloppy joe sauce over the cornbread.
  • Spoon the meat sauce over the baked cornbread and top with 3/4 cup cheddar cheese.
  • Return to the oven for 15 minutes.
  • Top with the green onions, cotija cheese and a dollop of sour cream before serving.

BEEF STROGANOFF SANDWICHES

BEEF STROGANOFF SANDWICHES serves 6-8
1 1/2 pounds ground chuck
1 tablespoon avocado oil
1 tablespoon butter
1/2 large onion, chopped small
2 mini red peppers, chopped
3-4 garlic cloves, crushed
1/2 lb mushrooms, sliced thin
2 tablespoons WONDRA flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup dry white wine
LARGE pinch sea salt
1/2 teaspoon sweet paprika
1/4 teaspoon white pepper
1 1/2 cups sour cream
2 vine ripened tomatoes, chopped
2 cups shredded cheddar and mozzarella cheese
FRESH potato rolls

  • Melt butter into oil and sauté onions on low heat for about 10 minutes until golden.
  • Add garlic, red peppers and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
  • Add beef to the cooked mushroom mixture and sauté another 10 minutes until beef is cooked through.
  • Sprinkle flour in and stir until everything is coated and flour is golden.
  • Add the broth plus the Worcestershire, wine, paprika, and white pepper to the meat mixture.
  • Simmer for 10-15 minutes, tasting it periodically, until reduced and beginning to thicken.
  • Remove from the heat and add the sour cream, careful not to curdle, and stir well.
  • Preheat oven to 350°.
  • Cover baking sheet with foil.
  • Slice open rolls, butter and place halves on baking sheet.
  • Toast rolls 5 minutes in oven until edges begin to crisp.
  • Spoon meat mixture evenly over rolls.
  • Top with chopped tomatoes and shredded cheese.
  • Bake 20-25 minutes until rolls are crisp and cheese is melted and bubbly.

BAKED ZITI

Like Lasagna, but not all the hassle? Makes Broken Lasagna AKA Baked Ziti or ANY pasta for that matter – it’s all about the flavors 😀

BAKED ZITI Recipe Prep time: 10 minutes Cook time: 55 minutes Yield: Serves at least 8
1 pound ziti or pasta of your choice
Avocado oil
1/2 pound ground Italian sausage
1/2 pound ground beef or pork
1 large onion, chopped
3 garlic cloves, chopped
1 tablespoon FRESH basil, minced
1 tablespoon Garden Gourmet Italian seasoning
1/2 teaspoon red pepper flakes
32 ounces marinara (jar or your own homemade)
1/2 pound of grated Mozzarella cheese
1 heaping cup of ricotta cheese
1 cup FRESH grated Parmesan cheese

  • Heat a large pot of water to a hard boil.
  • Add a tablespoon of salt.
  • Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
  • Drain the pasta well.
  • Toss with a little avocado oil so it doesn’t stick together.
  • Set aside.

 

  • Heat a tablespoon of avocado oil in a large sauté pan on medium-high heat.
  • When the oil is hot, add the sausage and ground beef or ground pork, breaking up any large chunks as it cooks. Brown well.
  • Season with FRESH ground salt and pepper.
  • Drain off any excessive grease, but leave a little for flavor.
  • Add onions and garlic, sautéing until the onions are translucent and beginning to brown, about 4-5 minutes.
  • Add the basil, Italian seasoning and red pepper flakes, stirring to combine and coat well.
  • Add the marinara sauce and stir well.
  • Bring to a simmer.

 

  • Preheat the oven to 350°.
  • Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan.
  • Add dollops of half the ricotta cheese.
  • Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
  • Pour the rest of the sauce over the pasta.
  • Add dollops of the remaining ricotta cheese over top.
  • Sprinkle the mozzarella and the Parmesan cheese on top.
  • Bake for 20 minutes until the top is lightly browned and the cheese melted.

NOTES:

  • I sometimes add small mini meatballs for fun 😀
  • You can substitute dried herbs if that is all you have on hand. Use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme to replace the Italian seasoning.

BRAISED BEEF SHORT RIBS — like grandma’s pot Roast, only better

There is nothing quite so decadent and flavorful as the perfectly braised beef short rib.  Add some candles and you can have a romantic dinner in. As with everything during this quarantine time, I worked with what I had on hand. I substituted sake for white wine and it tasted great!  I was also out of beef broth, but quickly made some from a jar of Better Than Beef Bouillon I keep on hand just for reasons like this.

BRAISED BEEF SHORT RIBS — like your grandma’s pot Roast, only better
serves 4-6 depending on rib size

8 whole beef short ribs
FRESH ground sea salt and black pepper
1/4 cup wonder flour
3 slices bacon, diced (OPTIONAL)
2 tablespoons avocado oil
1 medium onion, Diced
3 LARGE carrots, Diced
2 shallots, minced
2 cloves garlic, minced
1 celery rib, THINLY sliced
3/4 cup white wine
1 tablespoon Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
1 tablespoon apple cider vinegar
2 1/4 +/- cups beef broth
3-4 sprigs thyme

    • Preheat oven to 350°.
    • GENEROUSLY salt and pepper ribs, then dredge in flour, shake off excess. Set aside.
    • In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered.
    • With a slotted spoon remove the bacon pieces and set aside.
    • Add the avocado oil to the bacon grease, and increase heat to high.
    • Quickly brown the ribs on ALL sides, including the ends, DO NOT OVER SEAR. You just want a good coloring and crisp edge.  Remove ribs and set aside.
    • Turn heat down to medium.
    • Add onions, carrots, celery and shallots to pan and cook for 2 minutes.
    • Add remaining dredging flour and stir until blended.
    • Pour in wine and scrape bottom of pan to release all the bits of flavor.
    • Bring to a quick boil and cook 2 minutes.
    • Add broth, Worcestershire sauce, liquid aminos and GENEROUSLY season to taste with FRESHLY ground sea salt and black pepper.  When you’re happy with the seasoning, add the ribs into the broth so they are mostly covered by the broth.
    • Add bacon pieces and thyme sprigs to the top.
    • Put on the lid and place into the oven, cooking for 2 hours, undisturbed.
    • Reduce heat to 325° and cook for an additional 30 to 45 minutes. Ribs will be fork-tender and should be falling from the bone.
    • Remove pan from oven and allow to rest for 15 minutes, lid on, before serving.
    • Just before serving, skim fat off the top of the liquid. (see note)
    • Serve with mashed potatoes and carrots.
    • Ladle a bit of the gravy over the top.

NOTE: I use stale bread pieces to soak up the grease from the top just before serving.

INSTA-POT TEXAS BEANLESS RED CHILI

Between the weather and the isolation of the sheltering in place, we were craving some comfort food last week on a cold, rainy, windy day so I decided to make chili and cornbread. I went in search of a new beanless recipe and found this! Personally, I’m wimpier than they are and have made it MUCH milder, but we LOVED the results! I borrowed and altered, trading for what I had on hand from BUTTER-N-THYME who fantastically shared the recipe for their award winning Texas Red Chili. Any good Texan knows there are NO beans in chili! 😀
INSTA-POT AWARD WINNING TEXAS BEANLESS RED CHILI
serves 6 and only 45 minutes total time

2 poblano peppers, diced
2 1 Serrano Peppers, diced
1 Fresno chile
1 Habanero Pepper
2 Thai Chiles
1 large Jalapeno Pepper
1 Anaheim pepper, diced
1 large red bell pepper, diced
1 Guajillo or Mexico Dried Pepper
1 Dried Ancho Chile, crushed

The level of HEAT will be controlled by how you handle the fresh chile peppers. I ALWAYS remove the seeds AND the ribs most of the time. YOUR 3 HEAT Options are:

  • Low/Medium Heat – remove the seeds and the ribs
  • Medium – only remove the seeds
  • HOT – Only remove the stem from the chili pepper

CREATING YOUR BASE
1 tablespoon San Antonio Chili Powder
1 Large Vidalia Onion, chopped – reserve 1 tablespoon
6 cloves garlic, minced
2+ cups Beef stock
1.5 tablespoon Chipotle Chili Powder
1 tablespoon Ancho Chili Powder
1.5 tablespoon New Mexico Chili Powder
2 tablespoons Ancho chili powder
2 tablespoons smoked paprika

  • Using food processor pulse the garlic and onions several times until you have a finely diced mixture.
  • Add peppers, pulsing again to your desired consistency.
  • Add dried pepper, but cover with a dish towel to prevent any mess.
  • Reserve several tablespoons for garnish.

SEASONINGS
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon FRESH Ground black pepper
1 tablespoon + 1/2 teaspoon ground cumin
2 tablespoons dried oregano
Shaved Mexican chocolate – amount of your liking – OPTIONAL
6 ounces Shiner Bock beer – OPTIONAL

MEAT MIXTURE
1 pound cubed chunks of quality beef (I used chuck roast)
FRESH ground kosher salt
1/2 pound ground pork
2+ tablespoons of avocado oil

ASSEMBLY

  • Turn the Instant Pot Saute feature on.
  • Sprinkle kosher salt all over the beef and rub into meat.
  • Add 2 tablespoons avocado oil to insta-pot and allow to heat up.
  • Add beef chunks to insta-pot.
  • Sear the beef then remove from Instant Pot and reserve in a bowl.
  • Clean out the Instant Pot pot.
  • While still on saute, add the BASE to the pot and cook.
  • Add the seared beef and ground pork to the pot with the cooked BASE, stirring to coat.
  • Cook for around 5 minutes or you can see that the BASE has tightened up/thickened UP.
  • Add the dry seasonings, spices and chocolate if using.
  • Add the beef stock and beer if using.
  • Stir everything together and cook for 3 minutes.
  • Place the Instant Pot cover on. Make sure the plastic circle ring/gasket is installed on the cover.
  • Turn to exhaust value to sealing.
  • Press the Pressure Cook button and set the timer for 30 minutes. Make sure the Heat setting is set to “Normal” and the pressure setting is set to “High Pressure”.
  • After 30 minutes
 do a quick release until the small metal PIN drops the pressure has left the Instant Pot.
  • Garnish and Enjoy!

NOLAN RYAN MEATLOAF aka BASEBALL PITCHER RANCHER MEATLOAF

If you like baseball you’ve heard the name, but ANYONE from south Texas REALLY knows the name Nolan Ryan.  What you may NOT know is that his first passion was raising QUALITY beef and he has some of the best beef around!

NOLAN RYAN MEATLOAF with LAVA MUSTARD BBQ SAUCE

MEATLOAF
2 pounds ground sirloin, NOLAN RYAN beef where possible
3 eggs, beaten
1 cup FINE bread crumbs
4 cloves garlic, minced
1 red onion, chopped
2 tomatoes, seeded and diced
1 SMALL red pepper, FINELY diced
1/2 cup chopped cilantro
1/4 cup Worcestershire sauce
3/4 cups shredded Jack cheese
3/4 cup shredded sharp cheddar cheese
2 teaspoons Frank’s original hot sauce
1/2 cup packed brown sugar
FRESH ground sea salt and tri-color pepper

  • Preheat oven to 350°.
  • In a large bowl use your hands to combine all the ingredients until well mixed.
  • Place mixture in a greased loaf pan.
  • Bake 45 minutes.
  • Increase oven to 425° and cook 10 minutes more.
  • Top with sauce and bake 5 minutes more.
  • Serve immediately.

LAVA MUSTARD BBQ SAUCE
¼ cup unsalted butter
½ yellow onion, finely chopped
¼ cup Kentucky bourbon
1 cup barbecue sauce of your choice (I  use Sweet Baby Rays)
½ cup apple cider vinegar
½ cup brown sugar, packed
1 tablespoon QUALITY honey
1 tablespoon COLEMAN’S dry mustard
1 teaspoon cayenne pepper

  • Melt the butter in a small saucepan over medium heat.
  • Add the onion and sauté for 3-4 minutes, but don’t allow the onion to turn brown.
  • Add the bourbon and cook off the alcohol, 1-2 minutes.
  • Add the barbecue sauce, vinegar, brown sugar, honey, mustard and cayenne. 
  • Simmer for 30 minutes, stirring at regular intervals.

NOTE:  I have to leave out the mustard due to allergies and find the sauce is still awesome!

JACK ALLEN’S MEATLOAF (sort of)

A few years ago we met some friends at Jack Allen’s Kitchen restaurant for lunch. We’d never been there before, but were surprised by the menu and tasty dishes we ordered! Their claim to fame is Texas comfort food in a local fare farm to market restaurant setting. I was so impressed I actually bought the cookbook being sold at the front door as we left.

Every recipe I’ve made has been great. A few though, like this one, I’ve adapted to meet our likes and deal with food allergies! We love this adapted version

JACK ALLEN’S MEATLOAF (sort of) 😀

2 stalks celery, FINELY chopped
1 large red pepper, FINELY chopped
1/2 cup FINELY chopped onion
3 LARGE cloves garlic, minced
1 1/2 pounds extra lean ground beef
1 1/2 pounds ground pork
2 LARGE eggs
1 tablespoon Worcestershire sauce
2 tablespoons Frank’s original hot sauce
FRESH ground sea salt and tri-color pepper
2 teaspoons paprika
1 1/4 cups breadcrumbs
1/2 cup ketchup + 1 cup ketchup for topping

  • Preheat oven to 375°.
  • With clean hands mix everything together except the 1 cup of ketchup for the topping until uniformly mixed.
  • Form into loaf pan.
  • Spread with remaining ketchup.
  • Bake 45-60 minutes, until cooked through.

SLOW COOKER PHILLY CHEESE STEAK & RICE

SLOW COOKER PHILLY CHEESE BEEF & RICE Yield: 6-8 servings

I think grams originally found this on a Campbell’s soup label and her version was always done in the oven made with pork, which is part of what makes it a filling, hearty, winter family meal. But now I’ve updated it to include a beef version.  Preparing this in the slow cooker makes it even easier and even more versatile! A little goes a long way, making it super easy and budget friendly too!

1 1/2 pounds chuck steak beef pieces
1 SMALL red onion, chopped or sliced thin
1/2 green pepper, washed, seeded and cut into thin rings
2 cups beef broth
2 tablespoons Worcestershire sauce
1 cup water
1 – 10.5 oz. can cream of mushroom soup
1 teaspoon garlic powder
FRESH ground sea salt and tri-color pepper, to taste
1 stick of butter, cubed

  • Spray the slow cooker insert with non-stick spray.
  • Add the beef pieces.
  • Top with onions and peppers.
  • Whisk together the mushroom soup, beef broth, water, Worcestershire sauce, garlic powder, salt, and pepper. Pour over pork chops and onions.
  • Add the cubes of butter on top.
  • Replace lid and cook on LOW for 6-7 hours.
  • Remove lid and shred any large pieces of beef.

2 cups long grain white rice
1 cup water
1 to 1-1/2 cups shredded Gruyere or Swiss cheese

  • Add the rice and 1 cup of water.
  • Stir to make sure the rice is covered with liquid and replace the lid.
  • Cook on HIGH for 45 minutes to one more hour, or until rice is done cooking.
  • Remove the lid, add the shredded cheese, and stir.
  • Enjoy!

MEATBALL POTATO VEGGIE MEDLEY

This is a WONDERFUL one pan, winter meal for any weeknight! It’s easy to assemble and makes great leftovers!  OR it can be completely made from scratch – your choice!

MEATBALL POTATO VEGGIE MEDLEY
1 can Campbell’s Cream of Potato Soup
1/2 cup sour cream
1 small bunch green onions, sliced thin
FRESH ground sea salt and black pepper, to taste
1 teaspoon lemon zest
1 can sliced potatoes, drained WELL
1 can whole green beans, drained WELL
1 1/2 cups frozen corn, thawed
12 fully cooked meatballs, thawed, if frozen
3/4 cup shredded Gruyere or baby Swiss cheese

  • Preheat oven to 375°.
  • Coat baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream, salt and pepper.
  • Fold in green onions and lemon zest.
  • Gently fold in potatoes, green beans and corn.
  • Spread mixture into baking dish.
  • Tuck meatballs into mixture, gently pressing into the sauce.
  • Sprinkle with cheese.
  • Bake 35-40 minutes until top is golden and mixture is bubbling.

TAMALE BUNDT PIE with SALSA VERDE CREMA

TAMALE BUNDT PIE
FILLING
1 1/4 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
FRESH ground sea salt and black pepper
16 ounces thick and chunky salsa
1 small can chopped green chiles, drained WELL

  • Brown ground beef and drain off fat.
  • Add seasonings and salsa, stirring to blend. Cook 5 minutes over medium-high heat.

CORN BREAD
1 1/2 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 1/4 cups WHOLE milk
2 eggs
1/4 cup avocado oil
1 cup SHARP cheddar cheese

  • Sift together flour, cornmeal, sugar, baking powder and salt into a mixing bowl.
  • Whisk together the milk, oil and eggs.
  • Add wet ingredients to the dry ingredients whisking JUST until dry ingredients are moistened.
  • Stir in cheese.

ASSEMBLY

  • Preheat oven to 375.
  • GENEROUSLY spray bundt pan with non-stick spray.
  • Sprinkle green chiles on bottom of pan.
  • Spread half the batter over the green chiles.
  • Top evenly with filling.
  • Add remaining batter and spread smooth.
  • Bake 35-40 minutes until top is lightly browned.
  • Cool 5 minutes on rack.
  • Loosen edges with a knife.
  • Invert onto serving plate.
  • Garnish with crema and chopped tomatoes.

SALSA VERDE CREMA
1 cup sour cream
1 cup salsa verde
handful chopped cilantro
1 lime juiced
FRESH ground sea salt and tri-color pepper

  • Pulse all the ingredients together to desired color and consistency. The more you blend the lighter the color will become.

BBQ “ICE CUBE TRAY” BACON BALLS

I found this recipe on Facebook and decided to give it a try for our special Superbowl goodies this year. I try and find “unusual” recipes to try each year for the BIG game. Recipes on Facebook and Pinterest can really be a hit or miss situation.  I’d say we probably have a 75% success rate 😀  But, these were fantastic!

BBQ “ICE CUBE TRAY” BACON BALLS
10-12 thin sliced bacon strips
1 pound hamburger
FRESH ground sea salt and pepper
1/4 cup FRESH chopped parsley
1 egg
1/2 onion, FINELY chopped
1/4 cup bread crumbs
2 cloves garlic, FINELY minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Favorite BBQ sauce

  • LIGHTLY spray ice cube tray with non-stick cooking spray.
  • Overlap bacon slices across an ice cube tray.
  • Gently push bacon into the ice cube holes.
  • Mix together hamburger, egg, parsley, bread crumbs and seasonings until well blended.
  • Divide meat into equal portions and press into ice cube tray.
  • Fold bacon slices over top of meat mixture.
  • Preheat oven to 400°.
  • Turn ice cube tray over onto a baking sheet and gently lift ice cube tray off.
  • Bake 20 minutes.
  • Remove tray from oven and generously brush with BBQ sauce.
  • Bake 10 minutes more.
  • Remove from oven and cut apart into individual “cubes.
  • Insert toothpicks and serve.

TOMATO BEEF STROGANOFF

TOMATO BEEF STROGANOFF
1 1/4 pounds sirloin tips, trimmed of fat and cut into 1 inch pieces
2 teaspoons Bragg’s liquid aminos
2 tablespoons butter
3/4 pound mushrooms, sliced thin **
2 teaspoons hot water
2 tablespoons tomato paste
1 teaspoon sugar
Fresh sea salt and ground black pepper, to taste
1 tablespoon avocado oil
1 large shallot, diced fine
2 tablespoons Wondra flour
1/2 cup dry white wine
1 1/2 cups beef broth
1/2 cup sour cream (SEE NOTES)
1 tablespoon fresh chopped flat leaf parsley

  • Poke each piece of meat with a fork
  • In a mixing bowl toss meat pieces with Bragg’s liquid aminos, cover and marinate 1 hour.
  • While meat is marinating prep mushrooms.
  • In a large skillet melt butter over medium high heat.
  • Add mushrooms and sauce until soft and caramelizeng.
  • Drain mushrooms and set aside.
  • Whisk together the water and mustard powder with the sugar, and some pepper just until a smooth paste forms. Set aside.
  • Pat meat dry with paper toweling.
  • Season with fresh ground pepper.
  • Heat oil in large skillet over medium high heat.
  • Add beef pieces and sear on ALL sides, reducing heat as necessary to prevent burning. Transfer eat to plate.
  • Add Add onions and saute until caramelized and browning.
  • Add in the tomato sauce and flour, stirring to blend.
  • Stir in beef broth, mustard paste and wine until well blended and bring to a SLOW simmer, cooking until slightly reduced and starting to thicken.
  • Fold meat pieces and mushrooms into the sauce and cook a couple minutes more until heated through.
  • Remove from heat and fold in sour cream.
  • Serve immediately over buttered noodles.
  • Sprinkle with parsley.

*NOTE*:

  • I prefer thin sliced mushrooms, but some prefer larger mushrooms in which case you should use 1 pound and quarter them.  Hubby hates mushrooms and I often omit them all together and it’s still a really tasty dish!
  • Y0u can substitute a whipped cream cheese for a thicker version.