Category: Meat

Steak (or Chicken) Fajitas


I’m a huge fan of Mexican food, and can eat a boatload of chips and salsa. However, my true love really lies with tacos and fajitas. Here’s a quick & delicious recipe which I made last week that is sure to please. This would be equally as tasty as a vegetarian dish by omitting the meat and substituting black beans.

Delicious Steak Fajitas

Ingredients

  • 3/4 lb top sirloin steak
  • 1 onion, cut lengthwise & cut into strips
  • 2 small sweet peppers of your choice (green, red, or yellow), cut into strips
  • 4 tbsp. olive oil
  • 2 tbsp. lime juice
  • 2 garlic cloves, minced
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/4 tsp. hot pepper flakes
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 8 flour tortillas

Steak Fajitas In The Pan

Directions

  1. Slice steak into thin strips.
  2. In bowl, mix together 2 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
  3. Add beef strips and stir to coat, set aside.
  4. Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
  5. In large nonstick skillet over medium high heat, heat remaining tablespoons of olive oil.
  6. Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
  7. Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
  8. Return onions and peppers to skillet; stir for about one minute.
  9. To serve, spoon a portion of the beef mixture down the center of each tortilla, top with your desired toppings (salsa, shredded cheese, guacamole, sour cream, etc.), fold bottom of tortilla up over filling, and fold the sides in, overlapping.

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New York Strip Steak (with Tarragon Melting Sauce)


When I’m in the mood for steak, I usually pick up beef tenderloin or tri tip, but the Smart & Final near my house only carries NY strips so I will occasionally grab one if I don’t feel like heading over to Trader Joe’s or Von’s (that’s rare, but it does happen). About a week ago, I got a NY Strip and was looking at various recipes to try something different, and came across one from Paula Deen that tickled my fancy, so decided to give it a whirl. The marinade is easy and quite tasty, and I plan to use it the next time I make a filet. As for the melting sauce, it was a nice compliment to the steak. In the event you didn’t know, I’m into sauces big-time, so was eager to taste this one. The recipe for it does yield a lot, even though I’ve already cut it in half…twice, and I only use a very small amount since it is butter-based (we know Paul Deen likes her butter), but it’s also great on baked potatoes and warm rolls.

NY Strip w/Tarragon Melting Sauce and Roasted Vegetables

Ingredients

  • 1/4 cup olive oil, plus oil for skillet
  • 2 tbsp. fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. ground black pepper
  • 3 (1-inch thick) boneless New York strip steaks
  • Tarragon Melting Sauce, recipe follows

Directions

  1. In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire and pepper. (I like to press a little salt & ground pepper onto the steaks before marinating).
  2. Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
  3. Heat a large oiled skillet over medium-high heat.
  4. Remove steaks from marinade, discarding marinade.
  5. Place steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
  6. Remove steaks to a serving plate, and keep warm.
  7. Top each steak with a teaspoon (or desired amount) of Tarragon Melting Sauce.

Tarragon Melting Sauce

Ingredients

  • 1/2 cup butter, softened
  • 1 clove garlic, minced
  • 1/2 tbsp. green onion, minced 
  • 1/4 tbsp. fresh tarragon leaves, minced (or 1/4 tsp. dried tarragon) – you could substitute rosemary
  • 1/4 tbsp. fresh parsley leaves, chopped (or 1/4 tsp. dried parsley)
  • 1/4 cup light or nonfat sour cream
  • 1/4 tsp. lemon zest
  • 1/2 tsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 1/4 tsp. ground black pepper
  • Pinch of salt

Directions

  1. In a bowl, add all ingredients together and mix until smooth. Cover, and refrigerate.

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Slow Cooker Sweet and Spicy Chili


I had been thinking about making chili for quite a while, and after recently chatting with a friend about one he tried (and said was delicious) that was sweet, but also had a good amount of heat, I decided to start researching similar recipes. As you can probably imagine, there are a TON of different chili recipes on the net to choose from! So, after looking at a bunch, and narrowing it down, I decided to go with one that appealed to me the most (of course, with some of my own modifications). I was a little taken-back with the number of ingredients this recipe has, but decided to just go for it. And I’m glad I did, as this is possibly the best chili I’ve ever tasted.

To be noted, this recipe yields a lot of chili (it almost filled up my 6 quart crock pot), so unless you’re feeding a large family (serves 10-12) or plan to bring it to a party, I recommend dividing the recipe in half.

Ingredients

  • 2 tbsp. vegetable oil
  • 16 oz. sweet Italian turkey sausage
  • 12 oz. top sirloin, cubed into 1/4″ chunks
  • 2 medium yellow onions, chopped into 1/4″ dice
  • 1 shallot, diced fine
  • 2 tbsp. finely chopped garlic
  • 1 red bell pepper, diced 1/4″
  • 1 green bell pepper, diced 1/4″
  • 1 cup tomato paste (I like Hunts)
  • 1/2 tsp. fine-ground instant espresso
  • 1 15 1/4 oz. can pineapple bits/chunks, chopped
  • 1 tbsp. dark brown sugar
  • 4 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. ground cayenne pepper
  • 1/4 tsp. paprika
  • 1 tsp. ground coriander
  • 1 tsp. kosher salt
  • 3 15 oz. cans kidney beans
  • 2 cups beef stock
  • 1 28 oz. can peeled plum tomatoes, chopped (drained, but reserve juice)
  • 12 oz. dark beer (I recommend Guinness)
  • 3 jalapeños peppers, seeded and chopped
  • 1 serrano pepper, seeded and chopped
About 3 hours to go, but already tasty!

Directions

  1. In a large skillet over medium heat, sauté the onions in the vegetable oil. (This step is optional, but I prefer the onions softer by this process).
  2. Add the sausage to the pan, and brown. You may need to do this in batches.
  3. Remove the browned sausage and set aside.
  4. Add the steak to the pan and sear on both sides.
  5. Chop/dice all of the vegetables, and add all of the ingredients to the slow cooker, including the meat.
  6. Set the crock pot on low and cook for approximately 6 hours.
  7. Serve and garnish with cheese, sour cream (or substitute plain or honey Greek yogurt)  or your favorite topping.

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Beef Wellington


Happy New Year (a bit belated)! I realized that it’s been over a month since I added some new, delicious recipes on here, so I’ll start off 2012 with this exquisite taste bud pleaser that I made for Christmas dinner in Florida. My only regret is I didn’t stick a big slice in my bag to take home with me when I left the following day to return back to California. Guess I’ll have to make it again in the near future 😉

Fresh out of the oven

The traditional Beef Wellington is made with liver paté, which I opted to substitute a mixture of chopped onions, mushrooms, and a herb cheese pesto instead. Truly mouth-watering!

Ingredients

  • 1 beef tenderloin (2 – 2 1/2 lbs.)
  • Ground black pepper (optional)
  • 1 egg
  • 1 tbsp. butter
  • 1 tbsp. water
  • 2 cups finely chopped mushrooms
  • 1 medium onion, finely chopped (about 1/2 cup)
  • 1/2 cup tightly packed fresh basil leaves
  • 1/2 cup tightly packed fresh parsley leaves
  • 1/4 cup Parmesan cheese
  • 3 tbsp. olive oil
  • All-purpose flour
  • 1 sheet Pepperidge Farm® Puff Pastry Sheets, thawed

Directions

  1. Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour.
  2. Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork.
  3. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
  4. Combine the 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth.
  5. Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture and pesto onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
  6. Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.
Recipe adapted from Pepperidge Farms®

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Turkey Sausage Bolognese


If you’re a fan of pasta sauces like I am, then you will truly enjoy this bolognese. I first made this back in March, and thought it was absolutely delectable, and am not really sure why it took me 7 months to post the recipe, but alas, here it is. I made it again last night to go with some stuffed shells and once again, it was delicious!

This may be a no-brainer, but I find preparing all of the ingredients first, simplifies the cooking process.

This recipes yields a lot of sauce, so if you’re making it for one or two, I’d recommend dividing everything in half.

Ingredients

  • 2 tbsp. olive oil
  • 2 cups chopped onions
  • 1/2 cup diced carrot
  • 1 tbsp. fennel seeds, crushed in spice mill or in mortar with pestle
  • 1 lb. spicy Italian turkey sausages, casings removed
  • 3 large garlic cloves, pressed
  • 1/2 cup dry white wine (I recommend a Sauvignon Blanc or Pinot Grigio)
  • 5 cups crushed tomatoes with added puree (from two 28-ounce cans)
  • 1/2 cup chopped fresh basil
  • 2 tbsp. chopped fresh oregano

Directions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add onions, carrot, and crushed fennel seeds; sauté 5 minutes.
  3. Add sausage and garlic; sauté until sausage is cooked through, breaking into small pieces, 8 to 10 minutes.
  4. Add wine; boil 1 minute.
  5. Add tomatoes, basil, and oregano.
  6. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes.
  7. Season with salt & pepper.

Serve with your favorite pasta dish. 

Source: Bon Appétit

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Filet Mignon with Pomegranate-Pinot Reduction


I admit it… I thoroughly enjoy a quality filet every now and again, and when paired with a fine red wine, it’s one of my favorite meals. I came across this recipe from Cooking Light, and after reading the rave reviews, I just had to try it. I’m not a huge fan of plain pomegranate juice, but knew when mixed with the other ingredients, it would yield an amazing sauce. And I was right! You can serve this dish with a small side salad or greens, and roasted potatoes, a sweet potato (or yam), my delicious cheese grits, or your favorite side. Don’t be weary of cooking the beef in a skillet… it came out excellent, but feel free to grill or broil your filet.

Ingredients

  • 4 (4-oz.) beef tenderloin steaks, trimmed
  • 3/8 tsp salt
  • 1/2 tsp freshly ground black pepper, divided
  • Cooking spray
  • 1 tbsp minced shallots
  • 1/3 cup pinot noir or burgundy wine
  • 1/3 cup pomegranate juice
  • 1/3 cup fat-free, lower-sodium beef broth
  • 1 thyme sprig
  • 1 1/2 tbsp chilled butter, cut into small pieces (you can omit the butter if you desire)

Directions

  1. Heat a large heavy skillet over medium-high heat.
  2. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper.
  3. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
  4. Remove steaks from pan; keep warm. (I wrap them up in aluminum foil)
  5. Add shallots to pan; sauté 30 seconds.
  6. Add remaining 1/4 tsp pepper, wine, juice, broth, and thyme sprig; bring to a boil.
  7. Cook 7 minutes or until reduced to about 3 tablespoons.
  8. Remove from heat; discard thyme sprig.
  9. Add butter to sauce, stirring until butter melts.
  10. Serve sauce with steaks.

Source: Cooking Light

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Garlic-Thyme Burgers with Grilled Tomato


Here’s a nice alternative to spruce up the tradition burger. Very flavorful and easy to make.

Recipe courtesy of Cooking Light mag

Ingredients

  • 1  tbsp  chopped fresh thyme
  • 1/2  tsp  kosher salt
  • 1/4  tsp  freshly ground black pepper
  • 2  garlic cloves, minced
  • 1  lb  ground sirloin
  • 4  (1/2-inch-thick) slices beefsteak tomato
  • 1  tbsp Dijon mustard
  • 4  (2-ounce) Kaiser rolls or other sandwich rolls
  • 4  baby romaine lettuce leaves

Directions

  1.  Heat a grill pan over medium-high heat.
  2. Combine first 5 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
  3. Add patties to pan; cook 4 minutes on each side or until desired degree of doneness.
  4. Remove patties from pan. Add tomato slices to pan; cook 1 minute on each side.
  5. Spread about 3/4 teaspoon mustard over bottom half of each roll; top each with 1 lettuce leaf, 1 patty, 1 tomato slice, and top half of roll.

Note: you can add a little low-sodium beef broth to the meat for juicier burgers

AMAZING Whiskey Grilled Baby Back Ribs


This recipe by Scott Hibbs (courtesy of Allrecipes.com), will be a show-stopper. It is a longer/slower process to make these, but the end result is that the meat will fall off of the bone and you’ll get some of the best ribs you’ve ever had!

Ingredients

  • 2 (2 lb) slabs baby back pork ribs
  • Coarsely ground black pepper
  • 1 tbsp ground red chile pepper
  • 2 1/4 tbsp vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tbsp honey
  • 2 tbsp Worcestershire sauce
  • 2 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1/4 tsp liquid smoke flavoring
  • 2 tsp whiskey
  • 2 tsp garlic powder (or minced garlic)
  • 1/4 tsp paprika
  • 1/2 tsp onion powder
  • 1 tbsp dark molasses
  • 1/2 tbsp ground red chile pepper (chili powder can be substituted)

Directions

  1. Preheat oven to 300 degree F (150 degrees C).
  2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  3. Meanwhile, heat oil in a medium saucepan over medium heat.
  4. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper.
  5. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
  6. Remove from heat, and set sauce aside.
  7. Preheat an outdoor grill for high heat.
  8. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill.
  9. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling,  just before you serve them (adding it too early will burn it).

Glazed Beef Tenderloin (with Herbed New Potatoes)


This is, by far, my favorite recipe for beef tenderloin (filet mignon) that I’ve been making for years. The marinade is extremely simple, yet so very tasty.

Ingredients

  • 1/3 cup steak sauce
  • 1 1/2 tbsp packed brown sugar
  • 2 tbsp minced garlic or 1 tbsp garlic powder (optional)
  • 4 beef tenderloin steaks, about 1 inch thick
  • 8 small new potatoes (1 lb), cut lengthwise in half
  • 2 tbsp water
  • Cooking spray
  • 1 tsp chopped fresh or 1/4 tsp dried rosemary leaves, crumbled
  • 1 tsp chopped fresh or 1/4 tsp dried thyme leaves
  • 1/4 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

  1. In shallow glass or plastic dish, mix steak sauce, brown sugar & garlic; reserve 2 tablespoons sauce.
  2. Add beef to remaining sauce (about 1/4 cup); turn to coat.
  3. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours.
  4. Heat gas or charcoal grill.
  5. In 2-quart microwavable casserole, place potatoes and water; cover.
  6. Microwave on high 3 to 5 minutes or until potatoes are just tender.
  7. Place potatoes on sheet of heavy-duty foil.
  8. Spray potatoes with cooking spray; sprinkle with rosemary, thyme and paprika. Wrap securely in foil.
  9. When grill is heated, place beef and packet of potatoes on gas grill over medium heat or on charcoal grill over medium coals; cover grill.
  10. Cook 7 minutes. Turn beef and potatoes; brush reserved sauce over beef. Cover and grill about 6 to 8 minutes longer for medium beef doneness; remove from heat.
  11. Sprinkle salt and pepper over potatoes.

Let’s Talk Dogs – Hot Dogs, That Is


Summer is quickly approaching, which means more face time with the grill. And, I don’t know about you, but I love a good ol’ hot dog, hot off the BBQ with all of the fixin’s. It should be noted, that not all hot dogs are created equal, so I wanted to share with you my two favorites… one, which is beef and the other one, vegetarian. Both are delicious.

 

Beef: My absolute favorite “real” hot dog is Hebrew National’s 97% Fat Free Beef Franks. There are NO fillers, by-products, artificial flavors or color. Score! And with only 40 calories and 1 gram of fat, how can you go wrong with this top dog?

 

 

 

Vegetarian: 

These veggie hot dogs should receive awards because they’re so amazingly good. They’re Smart Dogs by LIFELIGHT and have a mere 45 calories and 0 fat, plus provide you with 8 grams of protein. With those numbers, why would you just have one, right?

 

Finally, I want to talk buns 😉  I realize that a lot of you are concerned about carbs, etc., which is why I favor (and love) these… Orowheat Sandwich Thins. They are only 100 calories and are fantastic to use with your hot dogs!

Don’t forget the ketchup, mustard and relish!