Category Archives: BEEF RECIPES

INSTANT POT MEXICAN SHREDDED BEEF ENCHILADAS

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I want you to know just how brave I have become. I have actually used my Instant Pot 3 times in the last few weeks. Amazing right? And I must say in all honesty – what in the heck was I worried about? My Instant Pot is so easy to use, and so far the results have been terrific. OK, I still don’t sauté in my Instant Pot because I like to control that step on my stove top. But cook dried beans, or in this case meat that would normally have to simmer for hours, well I am now so on board the Instant Pot train! And the pot is even easy to clean! Better and better.

So the other day I got a wild hair to make a shredded beef enchilada. I love Mexican food, and already had a great recipe for Cheese Enchiladas with Red Chili Sauce (the best red sauce you could ever hope to create at home BTW), but my mouth was craving shredded beef. So I went on line and glommed together this recipe. And I must say it filled my expectations and then some. And easy? Oh yah!

So if you too have been the least bit hesitant to use your Instant Pot, get over your fears and give this recipe a try. I topped the enchiladas with homemade Pico de Gallo (on site) and sour cream. And served Mexican Cabbage Salad (see recipe below) and Instant Pot refried pinto beans on the side. (Beans recipe to be posted in the next few days.)

And if you love shredded beef enchiladas as much as I do, make this recipe at your earliest convenience. It is just plain yummy. And if you have extra meat, don’t hesitate to freeze it for the next time you experience an enchilada craving.

2 T. extra virgin olive oil

3 lb. boneless chuck roast, all visible fat and gristle removed, and cut into 3-inch pieces

1 c. beef broth

juice of 1 lime

1 sm. can (8 oz.) tomato sauce

2 tsp. chili powder

2 tsp. dried oregano, preferably Mexican oregano

2 tsp. ground cumin  

1 tsp. paprika

1 tsp. kosher salt

¼ tsp. crushed red pepper flakes

¼ tsp. ground cloves

freshly cracked black pepper

1 can (lg. or sm.) chopped green chilies

1 sm. yellow onion, rough chopped

4 cloves garlic, rough chopped

2 bay leaves

flour tortillas, warmed on a dry griddle

Heat olive oil in a large frying pan. Brown all the pieces of meat and place them in your Instant Pot. Add more olive oil if necessary. (The beef chunks should be very well browned on all sides.) Don’t wash the fry pan. Pour off any fat, but leave the brown bits for later.

In a medium sized bowl, whisk the broth, lime juice, tomato sauce, chili powder, oregano, cumin, paprika, salt, crushed red pepper flakes, ground cloves, and black pepper together. Stir in the canned green chilies, chopped onion, chopped garlic, and bay leaves.

Pour over the meat and give the whole mess a good stir.

Place the lid on the instant pot and lock.  Steam release knob should be set on “sealing”.  Cook on manual setting (high pressure) for 60 minutes.  Allow pressure to release naturally.

Remove beef from pressure cooker and shred with 2 forks, discarding any fat. 

Pour the remaining liquid from the Instant Pot into the fry pan. Discard the bay leaves. Heat and stir up the brown bits on the bottom of the pan. If the sauce is not thick enough, make a simple water and cornstarch slurry (1 to 1 water and cornstarch mixture) and add to the meat juices. Bring to a boil, and whisk until smooth and sauce reaches desired consistency. Add shredded beef to pan. Adjust seasoning. Cook until warm.

Fill warmed tortillas with meat, roll, and top with Pico de Gallo and sour cream. Or whatever your heart desires. Meat can also be used as a filling for tacos or on a taco salad. Let your imagination be your guide.

Note: I have not tried making this shredded beef the more traditional way. That is on either my cook top or in the oven, but I see no reason why it wouldn’t turn out just fine. Just check it every hour or so to make sure the beef is not getting too dry. Add water or beef broth as required.

MEXICAN CABBAGE SALAD  

½ small head cabbage, chopped

1 jalapeno pepper, seeded and minced

½ small red onion, minced

1 carrot, shredded  

1 T. chopped fresh cilantro

juice of 1 lime

pinch kosher salt

freshly ground black pepper

In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, lime juice, salt, and pepper. Store in refrigerator until ready to use.

This salad would also make a great accompaniment to fish tacos. Just sayin’!  

 

 

GRILLED ASIAN MARINATED FLANK STEAK

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Yesterday was a swell day. I made a few more reservations for our upcoming trip to Eastern Europe, got caught up on my “to do” list, and tried a new recipe featuring flank steak. (How could a day be more perfect than that?) Well – the only thing that would have made it even better is if I’d remembered to take a picture of the flank steak before we gobbled it down! But hey! I’m kind of out of the habit since I haven’t been posting recipes as regularly as usual. (Four weeks on a trailer trip and then two weeks of planning our next trip, is my only excuse!)

But I’m back now and eager to share exciting new recipes with you like this one I modified from the Skinny Taste site.

As I mentioned a few weeks ago, I have been on an Asian food kick for months now. So when it came time to think about last evenings’ dinner, I went searching for an Asian inspired marinade for the flank steak that was thawing in my sink. And I found this marvelous and simple recipe.

Mr. C. grilled the steak to perfection, and along with purchased frozen pot stickers “fried” in my air fryer and Sunomono Salad (on this site), we supped royally last evening.

So next time you want a simple and delicious flank steak for dinner, give this recipe a try. And if you have never cooked a flank steak, you are in for even more of a treat. So easy to prepare and the taste is simply marvelous. Just don’t cook the pickles out of it! If you don’t like your beef steak on the rare side, walk away from this recipe. Flank steak will get tough if you cook it too long. It will also loose flavor.

But, I would encourage you not to go to the other extreme either. Not with flank steak. Flank steak is at its best when medium rare. If you like your steak truly rare or even blue rare, then grill a flatiron or top sirloin steak instead. (And yes, I love rare steak as much as the next gal. Moo….) But different cuts of steak are simply tastier when cooked properly. And flank steak is no exception. Medium rare. Repeat after me – medium rare! Thank you. (And enjoy!)

¼ c. reduced sodium soy sauce or Tamari  

1 T. vegetable oil

2 T. honey

1 tsp. sesame oil

2 cloves garlic, minced

2 tsp. minced fresh ginger

freshly ground black pepper

pinch crushed red pepper flakes

4 thinly minced green onions, divided

1 tsp. seasoned or regular rice vinegar

1 lb. flank steak, trimmed of all fat and silver skin

In a medium-size bowl, combine the soy sauce, vegetable oil, honey, sesame oil, garlic, ginger, black pepper, crushed red pepper flakes, and half of the minced green onions. Remove 3 tablespoons of the marinade and combine it with the rice vinegar in a small bowl. Cover and refrigerate.   

Place remaining marinade and steak in a 1-gallon re-sealable bag (remove as much air as possible) or in the bottom of a small shallow container (cover the pan with plastic wrap).  Refrigerate for at least 6 hours or for up to 12 hours. Turn the steak every hour or so during this time. Remove from refrigerator about 45 minutes before you plan to grill the meat.

Remove the steak from the bag or pan and discard the marinade. 

Set the grill to high heat. Carefully grease the grill with some oil. Once the grill is hot, add the steak.

Cover and cook the steak until well browned, about 3 to 4 minutes, then flip and cook until desired doneness, about 3 to 4 minutes. Use a thermometer to make certain the temperature doesn’t surpass 122 degrees for a perfect medium rare steak. (If you cook flank steak until no pink is showing, it will be tough.)

Remove from grill, and tent with aluminum foil for about 10 minutes before slicing very thinly against the grain and on a diagonal. Garnish with the remaining green onions. Serve immediately. Pass the reserved marinade as a sauce.

ASIAN BEEF, VEGETABLE, AND FRIED TOFU SOUP

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So, what to do when housebound because of snow? Well for me the answer is easy! Cook! So that’s just what I have been doing for the last 3 days. And because it’s below freezing outside I decided that soup should still be on the menu.

But we had just finished a big old pot of Flageolet Bean and Ham Soup (on site), so I wanted a soup that was totally different and not coincidentally use some of the beef quarter that has recently taken up residency in our freezer.

And for whatever reason, I have recently been craving Asian food. So I went on line to find an Asian flavored soup starring beef. (Actually not as difficult as I had imagined.)

I knew I had a wonderful recipe for Pho, but I didn’t have all the ingredients on hand. And since our neighbors had reported that the main road between our home and the IGA on Camano Island resembled a not so nicely cared for skating rink, I decided Pho was not going to happen. But Mollie Lee, via the Taste of Home site, provided me with the bones for this wonderful soup that I made last evening. Of course I changed an ingredient here and there, but the basic soup is all Mollies.

So if you too are thinking about soup, but want one that is really different, but really delicious, I recommend this recipe.

1 T. veggie oil, divided

1 lb. sirloin or bottom round steak, cut into ¾-inch cubes

3 c. beef broth

¼ c. dry sherry

¼ c. reduced-sodium Tamari or soy sauce

8 (1 bunch) green onions, thinly sliced, divided

1 T. brown sugar

2 garlic cloves, minced

1 T. minced fresh ginger

2 tsp. sesame oil

scant 1/8 tsp. cayenne pepper

1 small carrot, julienned

6 sliced fresh button mushrooms

1 c. sliced bok choy (I used romaine because that’s all I had – worked just fine)

fried tofu (see recipe below)

Heat the vegetable oil in a large saucepan. Add the beef cubes and brown meat on all sides. Add the broth, sherry, Tamari, half of the green onions, brown sugar, garlic, ginger, sesame oil, cayenne, and carrot. Bring to a boil. Reduce heat; cover and simmer for 90 minutes or until the meat cubes are tender. Meanwhile, prepare the tofu.

When the meat is tender, stir in the mushrooms and bok choy; cover and simmer 20 minutes longer or until vegetables are tender.

When ready to serve, place several cubes of tofu in the bottom of each soup bowl. Top with a cup or so of the soup, and garnish with remaining green onion slices.

Fried Tofu:

1 block extra firm tofu

½ c. soy sauce

2 tsp. sesame oil

1 tsp. granulated garlic

1 tsp. Sriracha, or other chili garlic sauce

1 T. veggie oil

Wrap the block of tofu in a clean tea towel. Set something heavy on top to press out extra moisture. Let sit for 20-30 minutes. Unwrap tofu and cut into 32 cubes.

Meanwhile whisk together the soy sauce, sesame oil, granulated garlic, and Sriracha in a shallow dish or pan. Add the tofu cubes, turn the cubes as to coat all the surfaces, and let marinate for about 45 minutes, turning whenever the mood strikes you.

Heat a large oven-safe skillet over medium heat. Once hot, add the oil and gently place the tofu cubes in the hot oil. Sauté each side until brown and crusty. Remove pan from heat and transfer tofu directly to soup bowls or to wire racks to cool if the soup is not yet ready.

 

STUFFED GREEN PEPPERS WITH GROUND BEEF, CORN, BLACK OLIVES, AND TWO CHEESES

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our courtyard
still stormy out there – brrrrr

I am always looking for new ways to cut carbs in the dishes I prepare without sacrificing flavor, texture, or nutritional value. So while it was snowing like crazy a couple of days ago, I was inside happily working on this new recipe for an old favorite. And I know what you’re thinking. With 2 perfectly good stuffed green pepper recipes already on this site, why another one? Well the answer is simple. I didn’t want a filling that included rice or any other grain.

So I decided to think a little out of the box. I knew that using rice was a standard ingredient because not only was it inexpensive, it acted as the binder that held the filling together. But when I gave the problem a bit of thought, I realized that who cares if the filling hangs together! Where’s it going anyway? Could it really escape the confines of a green pepper shell?

And when served, does it matter if the filling spills onto your plate. After all, God gave us forks and spoons for a reason! So with no concern for appearance or points for presentation expected, I offer you this wholesome recipe for stuffed green peppers. And if I weren’t far too modest to pat myself on the back, I’d tell you that these peppers are pretty darn delicious. But like I said – I’m far too modest! You will just have to judge for yourself.

4 lg. green bell peppers

1 T. extra virgin olive oil

1 lb. lean ground beef

½ small onion, diced

1 stalk celery, thinly sliced

3 cloves garlic, minced

2 heaping T. tomato paste

¼ c. water

1½ tsp. Montreal Steak Seasoning by McCormick

¼ tsp. kosher salt

freshly ground black pepper

1 T. Worcestershire sauce

1 c. frozen corn

½ c. sliced black olives

1 generous c. grated sharp cheddar cheese, divided

1 generous c. shredded mozzarella cheese, divided

Cut the tops off each bell pepper and remove seeds and membrane from inside. Set cleaned peppers aside. Chop the tops and set aside. (You may through away the seeds and membranes.)

In a large skillet over medium high heat, heat the olive oil and add the ground beef, onion, celery, and chopped green pepper tops; cook until the meat is browned. Add the garlic and cook for 1 minute.

Remove from heat and stir in the tomato paste, water, Montreal seasoning, salt, pepper, Worcestershire sauce, corn, olives, and ¾ cup of each of the cheeses.

Meanwhile, bring a pan of water to a boil. Add the green peppers and cook for 6 minutes. Remove from water and drain upside down. Place in a lightly greased baking dish. Spoon meat mixture into bell peppers.  

Bake in a preheated 375 degree oven for 30 minutes. Sprinkle remaining cheese over the top and continue baking another 10-15 minutes or until the cheese topping is melted and starting to brown.

    

CAULIFLOWER “RICE” CASSEROLE WITH GROUND BEEF, SOUR CREAM, BLACK OLIVES, AND PEPPER JACK CHEESE

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So, if you are culinarily savvy, you probably already know about, and have even used cauliflower rice. However, if you are like me, still basically cooking like I did 30 years ago, you may be thinking to yourself – cauliflower what? Well welcome to my world pilgrim. Until my daughter Paula introduced me to this healthy, delicious, versatile, and low carb substitute for rice, I was completely oblivious to how this humble Brassica oleracea can help people cut back on carbs while at the same time adding more vegetable matter to their diet.

Now of course I have been serving cauliflower to my family and friends since the beginning of my awareness that the room my mother should have spent more time in had a purpose other than to contain a cookie jar! (In other words, since my early 20s.) But I have always lagged behind other cooks when it came to trying new ingredients and using modern cooking techniques, tools, and appliances. I even fought against getting a microwave back when they were the hottest new appliance since the electric fry pan! (I tend to be kind of oblivious when it comes to new gadgets and trendy new food preparations. Maybe if I routinely watched television and therefore commercials, I would know more about what’s new and exciting in the kitchen. But alas – just not going to happen! I will simply have to rely on family and friends for information on innovative new taste treats, products, and appliances. Thanks again for the Instant Pot Paula.)  

But the older I get, the more I love it when people introduce me to wonderful new cooking concepts or as in this case, a brilliant and tasty use for a readily available, inexpensive, and healthy vegetable. Who knew just by chopping a head of cauliflower into rice sized pieces, that many of my favorite recipes could easily be adapted to a healthier version? Not me, that’s for darn sure. So thank you again darling daughter for the cauliflower rice “heads” up.

And while I’m on the subject of cauliflower, I should mention that this casserole is delicious and Mr. C absolutely loves it. (Whoa! Mr. C in the same sentence with cauliflower and love. That’s not a sentence I can write every day and may never have the opportunity to write again. I should mark my calendar. Maybe go buy a lottery ticket? Have a second martini tonight to celebrate the occasion? Not to worry, I’ll think of something memorable.)

  • 1 T. extra virgin olive oil
  • 2-3 c. cauliflower rice (packaged or chopped in your food processor) 
  • 2 tsp. steak seasoning, divided (I use Montreal Steak Seasoning)
  • freshly ground black pepper
  • 1 lb. lean ground beef
  • ½ c. chopped onion
  • 2 garlic cloves
  • ½ tsp. beef base (I use Better Than Bouillon Beef Base)
  • 1 egg
  • 1 c. sour cream (Mexican crema agria is best for this dish)
  • 2 c. grated Pepper Jack cheese, divided (you can substitute sharp cheddar cheese if you prefer)
  • 1 can (2.25 oz.) sliced black olives, drained
  • 3-4 green onions, thinly sliced

Heat the olive oil in a large frying pan. Add the cauliflower rice, 1 teaspoon of the steak seasoning, and pepper. Sauté the cauliflower until crisp tender, about 4-5 minutes. Remove from pan and set aside.

Add the ground beef to the pan and cook until just brown. Add the onions and cook until tender. Add the garlic and cook for 1 minute.

Meanwhile whisk together the remaining 1 teaspoon steak seasoning, beef base, egg, and sour cream. Pour over the meat mixture, along with the sautéed cauliflower rice; stir until well combined. Remove pan from heat. Stir in 1½ cups of the cheese and the black olives. Adjust seasoning.

Scoop into a lightly greased casserole or Pyrex dish. Sprinkle with remaining ½ cup cheese and green onions.

Bake in a pre-heated 350 degree oven for about 30 minutes or until the top is starting to brown and the casserole is bubbly. Remove from heat and let sit for 5-8 minutes to set up before serving.

 

 

 

 

INSTANT POT CHILI WITH KIDNEY BEANS AND HATCH CHILES

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OK, so it’s confession time. Dear daughter Paula gave me an Instant Pot last Christmas. And frankly, the sheer thought of a pressure cooker in my very own kitchen scared the heck out of me. But late yesterday afternoon, I decided I wanted to serve chili for dinner.

Now, I’m not one of those people who can’t abide beans in my chili. After all, beans are really, really healthy, plus they taste good, and they’re cheap. But low and behold when I looked in my pantry, there was nary a can of beans. (Please forgive me Mr. Bush.) So I decided to bite the bullet and use my Instant Pot to cook the dry kidney beans that were in my pantry just waiting to be appreciated.

At just about the same time, Paula called me. (That girl’s sense of timing can sometimes be just a bit supernormal.) So I asked her how much water to use for 2 cups of dried beans, plus the length of time needed to produce a tender bean. Now, I actually had used the Instant Pot once in January to cook dried beans, but the result had not been sterling. So with Paula’s timely assistance, I once again decided to risk my life and the well-being of our kitchen.

I am here to tell you, the beans came out perfect! And I didn’t once have to leave the kitchen in fear for my life. The Instant Pot performed just like its instructions said it would. Good Instant Pot!

The rest of the chili I made in my largest Le Creuset pot, because I really like to mess with my food. (I guess I really should have entitled this recipe – Semi Instant Pot Chili, but I think I’ll just let that one pass!) Back to the beans. Adding the perfectly cooked beans when the time came, and in such fast order was really quite nice. As a result, I have decided to try making soup in my Instant Pot. I will let you know how that works out.

In the meantime, give this recipe a try. It’s really very tasty and it comes together with not too much effort. Of course working up the courage to use an Instant Pot takes some effort too. But if this 74 year old pressure cooker phobic lady can do it, you can too. The pressure is now on you!

  • 2 c. dry red kidney beans, or dried beans of choice
  • 4 c. water
  • 4 T. chili powder, divided
  • 1 T. dehydrated onion
  • 1 tsp. granulated garlic
  • 1 T. extra virgin olive oil
  • 1 lb. lean ground beef
  • 1 med. onion, chopped
  • 1 c. chopped celery, including leaves
  • 3 large cloves garlic, minced
  • ¼ c. roughly chopped fresh parsley
  • 1 (28-oz.) can chopped tomatoes (Italian if possible)
  • 1 (6-oz.) can tomato paste (Italian, but of course!)
  • 1 T. dried oregano (I use Mexican oregano)
  • 1 tsp. ground cumin
  • generous dash of ground cloves
  • 1 tsp. paprika
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. beef base (I use Better Than Bouillon Beef Base)
  • 3 roasted mild Hatch chiles* seeded and chopped or 1 (4-oz.) can diced green chiles
  • 1 can black olives, drained and halved

Combine the dried beans, water, 1 tablespoon of the chili powder, dehydrated onion, and granulated garlic in the Instant Pot insert. Cook the beans for 35 minutes on the bean/chili setting. (If no bean/chili setting on your instant pot, cook on high heat.)

Meanwhile heat the olive oil in a large, heavy covered pan. Add the ground beef and fry until most of the red is gone. Add the chopped onion, celery, garlic, and parsley. Cook until the onion is tender and the contents of the pan are starting to stick. Stir in the canned tomatoes, plus a half can of water, the tomato paste, plus a full can of water (using the cans to measure and transport the added water helps remove any remaining tomato from the sides and bottom of the cans), remaining 3 tablespoons of chili powder, oregano, cumin, cloves, paprika, salt, pepper, and beef base to the pot.

Bring chili to a boil, reduce heat, cover, and let burble for about 20 minutes, stirring periodically.

When the beans have cooked and the pressure has been released, either by waiting for it to do its own thing, or by manually releasing the pressure, carefully add the beans and any remaining liquid to the rest of the ingredients. Finally stir in the chopped chilies and the black olives.

Put the cover back on and cook for another 10 minutes or so. Adjust seasoning and serve hot. I like to serve the chili with shredded sharp cheddar cheese, sour cream, and cornbread.

*I buy fresh Hatch chilies (the mild variety) when they appear in our local farmers market or this last time I bought them at our local Haggen’s grocery store. Then I simply grill them on my BBQ and freeze them individually on a large baking pan. Once they are frozen, I place them in a freezer bag. When I need them for a recipe, I remove the amount needed, run cold water over them, peel off the skin, and chop off the stem head which contains most of the seeds. Then I chop the rest and use as needed.     

 

CHEDDAR CHEESE POLENTA TOPPED SHEPHERD’S PIE

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This is a yet another recipe from our dear friend Jim for a shepherd’s pie that features leftover steak, pot roast, sirloin tip roast, you name it! But don’t let the fact that you don’t have any leftover beef stop you from making this fantastic dish.

Cooking class: The main thing to consider when using cooked beef or cooking some beef right on the spot, is that you should use either a tender piece of cooked steak, or a less expensive piece of beef that has already been tenderized by the cooking method. Like pot roast for example. The reason I mention this is because if you simply fry up a piece of bottom round, for example, then cut it into bite sized pieces, your chances of the beef staying tender after baking for 35 to 40 minutes in a thick liquid is slim. Better to start with an already cooked steak or tenderized piece of meat. If none available, your next option is to grill or fry up a high quality, fairly marbled piece of steak to no more than medium rare. Allow the meat to cool completely, then cut it into bite sized pieces.

But enough about my opinion of the meat you choose to use in this dish. On to the rave reviews this pie garnered from Margo, Mr. C. and me while we stuffed our faces at Jim and Margo’s table a couple of weeks ago.

Wow! I think that was the first word out of my mouth that evening. Quickly followed I’m sure with – please sir, may I have some more? (Sounds familiar, right?) But I meant it. The shepherd’s pie was just amazing. So of course the first thing after dinner I made Jim write down the recipe. (Of course I did.) Because I really wanted to be able to make this dish any old-time I felt like it, and I wanted to share this fabulous recipes with you.

So, last evening, having leftover pot roast in the refrigerator, I prepared Jims’ recipe (only minor changes here and there) and the recipe below is the result.

I have to tell you, this recipe for shepherd’s pie is absolutely scrumptious. Truly the best I have ever tasted. And yes, I can hear you saying “but it isn’t topped with mashed potatoes”. OK, if you must, you can top the pie with mashed potatoes. Just don’t mess with the filling part because it is perfection personified!

Jim, thank you again for this marvelous recipe. Also to you and Margo for being such wonderful people and such dear friends. I don’t know what we did to deserve you, but whatever it was, it must have been spectacular!! 

  • 2 T. extra virgin olive oil
  • 1 med. onion, chopped
  • 1 lg. carrot, cut into small dice
  • 1 small rutabaga, cut into small dice
  • ½ lb. button mushrooms, sliced
  • ¼ c. white (dry) vermouth
  • freshly ground black pepper
  • 2 tsp. herbs de Provence (see my recipe below)
  • 1 T. chopped fresh parsley
  • 2 T. unsalted butter
  • 2 T. flour
  • 2 c. vegetable stock (can be made with Better Than Bouillon and water)
  • 2 tsp. beef flavoring (Better Than Bouillon, straight out of the jar)
  • 2-3 c. cubed leftover steak, pot roast, sirloin tip roast, etc.
  • ½ c. uncooked frozen petite peas, opt.
  • paprika

Heat the olive oil in a large fry pan. Sauté the onion, carrot, and rutabaga until the veggies are starting to get tender. Add the mushrooms; continue cooking until the carrot pieces are completely crisp tender. Deglaze the pan with the vermouth, then add the pepper, herbs de Provence, and parsley.

Add the butter and flour; cook for a good 2 minutes whisking the entire time. Slowly whisk in the vegetable stock and beef flavoring. Allow sauce to thicken stirring continually.  Add the leftover meat. Bring to a boil and adjust seasoning.  (Don’t add too much salt, because the polenta also contains salt.) Stir in the uncooked peas.

Pour into a casserole dish, top with polenta, and sprinkle lightly with paprika. (Leftover polenta works great for this dish.)

Bake the pie in a pre-heated 350 degree oven for 35-40 minutes or until the filling is hot and bubbly. Remove from oven and let sit for 8-10 minutes before serving.

CHEDDAR CHEESE POLENTA

  • ½ c. whole milk
  • 1½ c. chicken stock or water
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. finely ground polenta/cornmeal
  • 1 T. unsalted butter
  • 1 c. shredded sharp cheddar cheese

Bring the milk, stock, salt, and pepper to a boil in a covered, medium-sized saucepan. Pour polenta slowly into boiling liquid, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose.

Cover and cook for 20-30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when the texture is creamy and the individual grains are tender. Turn off heat and gently stir the butter into the polenta then mix in the cheese. Adjust seasoning before topping the Shepherd’s pie.

Note: I made the polenta before I started working on the shepherd’s pie. The polenta happily burbled away while I chopped the veggies for the pie. When I was ready to top the pie, the polenta was already fairly stiff. I merely scraped off portions of the polenta and carefully smeared them all over the top of the beef mixture. Piece of cake.

HERBS DE PROVENCE  

  • 1 T. dried savory
  • 1 tsp. dried rosemary leaves, semi broken down in a grinder or mortar and pestle
  • 1 tsp. dried basil
  • 1 tsp. dried marjoram
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme, semi broken down in a grinder or mortar and pestle
  • 1 tsp. dried parsley

Combine all ingredients in a bowl. Store in an airtight container in a cool, dark place. Notice there is no lavender in my mix. I do not care for cooking lavender, therefore I leave it out!

 

LEFTOVER STEAK AND DRIED MUSHROOM STROGANOFF

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Sometimes we actually can’t finish all the steak we get served in a restaurant or that I prepare at home. First of all, we don’t eat steak that often. But when I get a craving, nothing should get in my way, or there might be serious ramifications! Ever get like that? Just have to have the culinary object of your longing? Well if you have never experienced that kind of desire – hurray for you! But if you’re normal, you understand what I’m talking about. Of course it’s not always steak for me. After all, I have a well-developed, terribly pampered palate. Some might even say, a sophisticated palate. Like when I get a craving for a really good hotdog or my favorite food in the whole wide world – a cheese burger, complete with bacon and guacamole!

So the other evening when only a rare steak would do, I grilled up a couple of beauties. But as I should know by now, there is a definite disconnect between my eyes and my stomach when it comes to my ability to take on nourishment. Thus the creation of this recipe and the reason for this post.

While I realize the above discourse was somewhat superfluous, it was never-the-less the reality behind this culinary creation. The fact that the dish turned out to not only be delicious, but easy and fast to prepare, was just a bonus.

So I guess the moral of my story is to never turn your nose up at any leftovers like steak or chicken that have been simply prepared. Most of the time they can be used as an ingredient in another dish like this stroganoff. Just a little creative thinking and a quick check of the other ingredients in your refrigerator and pantry can lead to another wonderful meal. Hope you enjoy this recipe.   

  • ½ c. broken up dried porcini mushrooms (or dried mushrooms of choice)
  • ½ c. very hot water
  • 3 T. unsalted butter, divided
  • ½ c. minced onion or shallot (or combination)
  • 1 clove garlic, minced
  • freshly ground black pepper
  • ¼ c. dry white wine
  • 1 T. flour
  • 1 c. beef stock
  • 1 tsp. Dijon mustard
  • ½ tsp. Worcestershire sauce
  • ¼ tsp. dried thyme
  • ¼ tsp. paprika
  • 4-6 oz. thinly sliced leftover steak
  • 1 c. sour cream (I use Mexican sour cream)
  • 1½ c. thick cut egg noodles, cooked al dente
  • 1 T. chopped fresh parsley

Combine the dried mushrooms and hot water in a small bowl. Set aside.

Melt 2 tablespoons of the butter in a medium sized fry pan. Add the onion and sauté until translucent. (Don’t allow onion to brown.) Add the garlic and pepper; cook for 1 minute. Pour in the white wine and cook until all of the wine is evaporated.

Add the remaining 1 tablespoon of butter to the pan along with the flour. Cook for 1 minute. Whisk in the beef stock, mustard, Worcestershire sauce, thyme, and paprika. Stir over medium heat until the sauce slightly thickens. Add the leftover meat, rehydrated mushrooms (plus 2 tablespoons of the mushroom water), and the sour cream. Adjust seasoning. Bring to just under a boil. Add the noodles and fresh parsley. Serve immediately.

 

 

OLD FASHIONED MEATLOAF

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Having just returned from a month long trailer trip that was relaxing and invigorating at the same time, I decided that the JazzVox lunch menu for this past Sunday would be comfort food. (And yes, I cook a lot of comfort food, but that’s just who I am.) And it turns out – I am not alone. Many of our guests thanked me for cooking a couple of classic comfort dishes that brought back memories of days gone by.

So this meatloaf is my recipe for one of the dishes I prepared regularly for my children as they were growing up.

Now after you look at the ingredients, you will notice that not all are fresh. Dried parsley and granulated garlic are not only perfect for this recipe, they are also easy. Take the lid off a jar and measure. Simple. You could of course use fresh parsley and garlic, but this is comfort food, and part of the comfort for me is in the ease of preparation!

Then of course, there’s the topping. Now if that isn’t retro, I don’t know what is! But it works. And it has lasting appeal.

Now, if you haven’t used savory before, you are in for a treat. Savory is native to the Northwest and can be described as a cross between thyme and mint, with a bit of marjoram thrown in for good measure. It has an earthy flavor and is absolutely perfect in soups, stews, meat dishes, and stuffing.

So give this simple meatloaf recipe a try. It will take hardly any time to prepare, and you probably will have planned-overs. That too is comfort my friends. Talk about a win/win situation!

(BTW – Creamy Mac and Cheese was the other comfort food I served. Check it out too.)

  • 1 c. finely chopped onion
  • ½ c. dried bread crumbs (I use Italian breadcrumbs)
  • 1 T. dehydrated parsley
  • 1 tsp. seasoned salt
  • 1 tsp. granulated garlic
  • freshly ground black pepper
  • ¼ tsp. ground savory
  • 1 lg. egg
  • ¼ c. milk
  • 1 lb. bulk sausage (breakfast or sweet Italian)
  • 1 lb. lean ground beef
  • 2 T. brown sugar
  • 1/3 c. ketchup

In a medium large bowl, stir together the onion, bread crumbs, parsley, seasoned salt, granulated garlic, pepper, savory, egg, and milk. Gently stir in the sausage, then the ground beef. (Don’t overwork the mixture.) Form into 2 loaves and place on a small rimmed baking sheet.

Bake for 30 minutes in a pre-heated 350 degree oven. Remove from oven and spread with brown sugar and ketchup that have been stirred together. Return pan to oven and bake for another 20 – 25 minutes. (Don’t over bake.) Internal temperature should be 155-160 degrees.

HAMBURGER STEAK WITH MUSHROOM ONION GRAVY

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Quick and easy meals appeal to me more and more as I approach middle age. (Middle age – right!?!?) Well isn’t 73 the new 53? Apparently only in my mind, because my body sure as heck isn’t going along with my brain on this one!

So when my body won the other evening after a long and arduous day, my mind decided to go along for the ride and helped me remember all the ground beef I have in my freezer.

So this dish is the result of a whole body agreement. And every part of my body must have been in sync because this dish turned out really yummy. And oh so easy to prepare. I served it with a simple mixed rice mixture cooked in my rice cooker, and warmed petite peas. So without even breaking a sweat, I had dinner on the table before my martini was finished.

So if you love ground beef and mushrooms, give this recipe a try. It’s comfort food to the max. It is also quite an economical dish to serve. And I can’t imagine my own children not thinking this was wonderful, especially if I served it with mashed potatoes.

So give this recipe a try. You will be reminded once again that even a meal that comes together quickly can be delicious.

  • 3 T. extra-virgin olive oil, divided
  • 1 tsp. Worcestershire sauce
  • 2 tsp. Montreal Steak Seasoning
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 lb. lean ground beef  
  • 1 c. chopped onion  
  • 8-12 sliced button mushrooms
  • 1 lg. garlic clove, finely minced
  • 1 T. unbleached, all-purpose flour
  • 1 c. beef broth
  • 1 T. Cognac, opt.  
  • parsley, garnish

Whisk 1 tablespoon of the olive oil, Worcestershire sauce, Montreal seasoning, salt, and black pepper together in a bowl. Add the ground beef and gently mix until well combined. (You never want to mix the meat too much or too hard. Over mixing makes the meat tough.)

Using your hands, shape the mixture into 3-4 patties. (Again, don’t mess with the meat too much. No scrunching or tightly pressing the meat into patties allowed.) 

Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. Sear the burgers on both sides to create a nice “crust” on the burgers. Remove burgers from skillet and place on a plate. Set aside. (The burgers will not be done at this point.)

Add the onion and mushrooms to the pan; sauté until tender and golden. Add the garlic and cook for 1 minute.

Sprinkle in flour and cook until golden, stirring constantly. Slowly whisk in broth. Turn off heat and add the Cognac. Adjust seasoning. Turn on heat and bring gravy to a simmer. Add the hamburger patties and cook until the gravy is thickened and the burgers are cooked to your liking. Garnish with parsley. Serve immediately.