Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Monday, January 14, 2019

Upside Down Shepherd's Pie


I love Shepherd's Pie. But I don't love the time commitment it takes to get it to the table - especially on a weeknight. So you can imagine how excited I was to see this version in one of my last issues of Cooking Light. This shepherd's pie requires no baking - you just spoon what would normally be the bottom over what would normally be the top! Confused? It's easy really - mash some potatoes, and cover them with a fantastic beef and veg mixture.

What was even more fun for me? Buying and cooking turnips! I have never bought them before, and so I obviously hadn't cooked with them before, but they're "native" to this dish, so too important to leave out. (You can sub parsnips if you want...) When I posted this pic on Insta, I got lots of other great ideas about what do to with them, too, so stay tuned for more turnip recipes!


Anyway, back to the Shepherd's Pie...It was a huge hit with everyone in my family. Several asked if they could take it for lunch the next day, which is the sign of a great dinner. With wholesome ingredients, ease of prep, and widespread likeability, this dish will be a regular in our rotation, I'm sure.


Find more great ideas at Inspiration Monday, Busy Monday, Inspire Me, Hearth and Soul, Full Plate, Let's Party, Wow Me, Weekend Potluck.


Upside Down Shepherd's Pie

6-8 potatoes, peeled and diced
1/3 cup milk
1 Tbsp. butter
1 Tbsp. olive oil
1 pound lean ground beef
1 cup chopped onion
1 cup chopped turnip
3/4 cup chopped carrot
1 teaspoon dried rosemary, crushed
4 garlic cloves, minced
3 cups beef stock
3 Tbsp. flour
1 1/2 cups frozen green peas
1/2 tsp. pepper
1/2 tsp. salt

Start by preparing the mashed potatoes. Place the cut up potatoes in the Instant Pot and cover with water. (Don't use more water than just to cover the potatoes.) Set for high pressure for 6 minutes and release the pressure. Drain the potatoes, return to the pot and add milk and butter and then mash to your desired consistency. Alternatively, cook the potatoes in a large saucepan on the stove until tender, then drain and mash with butter and milk.

Meanwhile, while potatoes are cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the beef; cook 6 to 7 minutes or until browned, stirring to crumble. Add the onion, turnip, carrot, rosemary, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring occasionally. Sprinkle the flour over the vegetables and meat. Add stock to the pan, and stir well to absorb the flour, then bring to a boil. Reduce heat to medium, and simmer 4 minutes or until thickened. Stir in peas, pepper, and salt.

To serve, scoop potatoes into shallow bowls and top with beef and vegetable mixture. Makes 6 servings.

Recipe Source: Adapted from Cooking Light

Monday, April 9, 2018

Japanese Pan Noodles with Steak


Winter is hanging on here in the north, (it just snowed AGAIN yesterday!) so another comfort food recipe is required on this Monday. Even though this is good comfort food, it's also loaded with broccoli, carrots and whatever other vegetables you want to add. Stir fry recipes are so great that way - just use what you have! I love the savory/spicy flavor of this sauce, and the steak makes it extra special.


I did not have udon noodles when I made this and substituted rice noodles, as you can see in the picture. Udon noodles are those "heavier" wheat-y noodles, and would typically fit this kind of dish much better. But again, I'm a "use what you have" girl, so rice noodles it was. In any case, you could easily sub cooked linguine or something that makes it easy for you - you'll get similar results, and it's really the veggies and sauce that shine in this creation.


Japanese Pan Noodles with Steak

2-3 Tbsp. olive oil, divided
1 pound sirloin steak, sliced very thin
2 (7 oz) packages Udon Noodles (about 3 cups)
8 oz mushrooms, sliced
2 carrots, julienned
1 large crown broccoli, cut into florets
1 tbsp sesame seeds, lightly toasted

Sauce:
1 Tbsp. extra virgin olive oil
2 cloves garlic, minced
2 Tbsp. mirin, sherry, or other sweet wine
1/3 cup soy sauce
1 Tbsp. white wine vinegar
2 Tbsp. brown sugar
1/2 tsp. ground ginger
1 tsp. chili garlic sauce
1 Tbsp. corn starch

Make the sauce:
Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for 30 seconds or until lightly browned. Add the mirin and cook for another 30 seconds, letting the liquid cook off a bit.

Pour in the soy sauce, vinegar, brown sugar, ginger, and chili garlic sauce. Whisk the ingredients together, cooking until the sugar has melted.

Combine cornstarch with 2 Tbsp. water and whisk to dissolve.

Bring the pot to a simmer and slowly whisk in the corn starch mixture. Cook for 1-3 minutes or until the sauce is thickened.

For the noodles:
Heat 1 Tbsp. oil in a large wok or skillet over medium- high heat. Add the steak to the the hot pan, and cook 3-5 minutes, working in batches as necessary, then set aside.

In the same pan, heat another tablespoon of oil. Add the mushrooms and broccoli and carrots, and cook and stir for 3-4 minutes or until crisp tender. Add the noodles and lightly fry for about 2 minutes.

Stir in the sweet soy sauce and stir until all the noodles are coated. Stir in the steak, cooking until heated through.

Sprinkle with sesame seeds. Serves 4

Monday, January 22, 2018

Thai Noodles with Peanut Sauce


Lately, I have really been into making stirfry dishes IF they include noodles. And sometimes, I just add noodles and adapt a dish! I love that stirfry "recipes" are really just a guideline - you can use whatever meat and vegetables you like and have on-hand, especially if the sauce is versatile. For me, peanut sauce works well with chicken, steak and pork - not so well with fish - but that's just a matter of preference!


For this version, I used up some leftovers which included steak, broccoli, zucchini and mushrooms. Carrots, peppers, asparagus etc would all be delicious additions as well. Consider this recipe your template, and then make it your own.


I used rice noodles here because I had them in my cupboard but you can easily sub linguine, soba noodles, udon, again, whatever is your preference! So clean out your crisper drawer, get out the pb, and have a delicious dinner in no time at all. (If your family is spice-averse, use only half of the chili garlic sauce...)

Find more great ideas at Inspiration Monday, Inspire Me, Inspire Me 2, Busy Monday, Fabulous, Show and Share, Wow Me, Wow Us, Whisk It, Hearth and Soul.

Thai Noodles with Peanut Sauce

12 ounces linguine or rice noodles
2 Tbsp. plus 1 tsp. sesame oil
1/2 cup chopped green onion
1/2 cup chopped bell pepper
1 cup chopped broccoli
1 cup julienned zucchini
1 cup sliced mushrooms
1 pound sirloin steak, cut into 1/2" cubes
3 tsp. minced garlic
1 Tbsp. fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 Tbsp. rice vinegar
1 Tbsp. chili-garlic sauce

Cook pasta in a large pot of salted water according to package directions. Drain and return to pot. Toss with 1 tsp. sesame oil.

Meanwhile, heat 1 Tbsp. sesame oil in a large skillet over medium high heat. Add steak and cook, for 3 minutes or until browned on all sides. Remove to a plate. Heat remaining sesame oil over medium-high heat. Add green onions, peppers, broccoli, zucchini, garlic and ginger. Saute until vegetables soften, about 4 minutes.

In a large measuring cup (2 cup capacity, or a small bowl) combine honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and whisk well. You may want to microwave for 30 seconds to make the peanut butter easier to stir. Add to the vegetables, and add the steak back to the skillet. Simmer sauce 2 minutes.

Add noodles to the skillet and toss well. Transfer to platter and serve warm. Garnish with additional green onions and chopped peanuts, if desired.

Serves 4.

Tuesday, April 11, 2017

Steak, Mushroom and Asparagus Flatbreads


Leftover ingredients can be quite a challenge, but sometimes also yield the best new dinners! That was the case here. I had uncooked steak and vegetables from a stir fry earlier in the week, and so I combined them to make this very delicious flatbread. Even the kids (who dislike asparagus usually) gobbled it up! I guess garlicky bread and cheese makes most things edible! Ha!


Like a stir fry, you can vary flatbread (or pizza) ingredients with whatever your leftovers are. Another great way to use up leftovers is in an egg bake or quiche. Get creative!


Even though this dinner was born from leftovers, it is so good that I might plan to buy this combo of ingredients for next time.


Find more inspiration at Inspiration Monday, Busy Monday, Mix it Up, Inspire Me, Inspire Me2, Fabulous, Show and Share, Create, Link, Inspire, Hearth and Soul, Wow Me, Wow Us, Full Plate, Recipe Sharing.

Steak, Mushroom and Asparagus Flatbreads

3 large Na'an breads or flatbreads
2 1/2 tsp. olive oil, divided
3/4 tsp. garlic seasoning blend
1 1/2 cups shredded mozzarella or Italian blend cheese
8 oz. top sirloin steak
1 cup chopped asparagus
1 cup sliced mushrooms

Season the steak generously with salt and pepper, or your favorite steak seasoning. Heat a grill pan over medium high heat, and when hot, add the steak. Grill for 3 minutes on each side or until it is not quite as done as you prefer (it will cook more in the oven!). Let rest for 5 minutes and then slice.

Meanwhile, heat a skillet over medium high heat and then add 1 tsp. olive oil. Add asparagus and mushrooms and stir fry for 2-3 minutes until mushrooms have softened and asparagus is crisp-tender.

Place flatbreads on a baking stone and brush about 1/2 tsp. oil over each. Top with 1/2 cup cheese on each flatbread. Distribute the vegetables evenly among the three. Divide the steak among the flatbreads.

Bake at 425 for 8-10 minutes until cheese is bubbly. Cut into wedges and serve immediately.



Tuesday, October 11, 2016

Cheeseburger Soup


Sometimes you just need to follow your feelings and change up the menu plan. That's how I made this soup. It was a chilly day and there was a football game, and what I had planned just didn't seem to fit. I had this recipe pinned, and had most of the ingredients, so decided to try it. Of course, I added my own personal touches (it didn't call for ketchup or mustard! so I added it!) and made it my own. And now it will be on the regular rotation!


Saying that this soup was a hit at my house would be an understatement. It was gobbled up. Even I was surprised at how much this soup TASTED like a real cheeseburger - and one kid was shocked at how much she loved it since "I don't even like cheeseburgers." So there you have it. Whether you love cheeseburgers or not, you will love this soup. It's comfort food at its finest.

There's more inspiration at Mix it Up, Inspiration Monday, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, What's Cooking, Wow Me, Wow Us, Hearth and Soul, Full Plate.

Cheeseburger Soup

1 pound ground beef
3/4 cup chopped onion
3 Tbsp. ketchup
1 Tbsp. yellow mustard
1 tsp. basil
1 tsp. parsley flakes
3 cups chicken broth
3/4 cup shredded carrots
4 cups peeled and diced potatoes
3 Tbsp. butter
1/4 cup flour
4 oz. Velveeta, cubed
1 cup shredded sharp cheddar cheese
1 1/2 cups milk
salt and pepper

In a Dutch oven, brown the ground beef and onion. Drain fat; add ketchup and mustard and stir until combined.

Add the basil, parsley, broth, carrots and potatoes and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In a small saucepan, melt butter and add the flour. Cook and stir for 1 minute or until bubbly. Add the milk, then whisk well until slightly thickened. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the Velveeta, cheddar cheese. Cook and stir until cheese melts. Season with salt and pepper to taste and then serve. Makes 6-8 servings.

Recipe Source: Adapted from The Recipe Critic

Monday, August 15, 2016

Barbacoa Beef {Crock pot!}


Taco night is a frequent occurrence at our house. We enjoy ground beef, chicken, shredded pork tacos and now, I am thrilled to have found a great recipe for Barbacoa Beef from Stephanie's blog, Dessert Before Dinner. I was first introduced to barbacoa beef at Chipotle, like I'm sure many of you were. But if you're like me, and want to minimize the risk of E coli, you can make this at home! And I promise, it will be even better than the restaurant's, and much more economical, too.


This recipe has a long list of ingredients, but I'm sure you already have most of them in your pantry. The beef gets a nice kick from chipotle peppers (adjust to your family's tastes!) and all the ingredients (even orange juice!) work together nicely to produce super moist, delicious meat.


The best part? It cooks up in the crock pot all day, and then it only takes a few minutes to heat up tortillas, make guacamole, cut up tomatoes, and assemble all the other fixings your family loves on tacos (especially homemade salsa!). This beef is obviously very flexible too - instead of tacos, you could make burritos, enchiladas, quesadillas, salads, even a great sandwich!

Thanks to Secret Recipe Club for a great blog to visit, and a great recipe to add to my rotation!


There are more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Full Plate, Foodie Friday, Friday Frenzy, Hearth and Soul, What's Cookin, Wow Me, Wow Us.

Barbacoa Beef

2 lbs beef chuck roast
1/4 cup orange juice
3 cloves minced garlic
1 1/2 tsp. cumin
1 1/2 tsp. oregano
1/2 tsp. black pepper
1/4 tsp. allspice
1/2 tsp. salt
2 Tbsp. lime juice
1/2 cup chicken broth
2 chipotle peppers in adobo sauce, chopped small
1 tsp. adobo sauce

Place roast in crock pot. Combine the remaining ingredients in a medium measuring cup, and then pour over roast. Cook on low for 8-10 hours. Shred with two forks and then use in tacos, enchiladas, burritos, tamales, etc. Serves 6-8.



Wednesday, July 13, 2016

Asian Beef Lettuce Wraps with Quick Pickles {Crock pot!}



Wow - two beef recipes in a row, and not only that, two beef crock pot recipes in a row so you can stay cool in the summer heat. We love lettuce wraps at our house (the kids call them lettuce tacos!) and enjoy the chicken variety regularly. (We love the shrimp variety too, just not as often for some reason!)

I saw this recipe in a recent Cooking Light magazine and knew immediately I would have to try it. BEEF Lettuce Wraps! With quick pickles! I knew this would be a great summertime dinner and I was not disappointed. This recipe does have a long list of ingredients but don't let that scare you off. You probably have many of these condiments in your fridge/cupboard already if you make Asian-inspired dishes. I had never bought miso paste before so that was new for me - you can find it in the dairy section of your supermarket (it's refrigerated) near the egg roll wrappers and such.

All the many condiments in this list combine for wonderful flavor. The deep, savory flavor is a wonderful contrast to the quick pickles, which you make simply by covering your cut up veggies in a vinegar/sugar/water concoction. Genius! A technique that was new to me is crisping up the beef slightly after it has cooked all day. This gives the beef wonderful texture so don't skip it!

I am not exaggerating when I say that this is ONE. AMAZING. DINNER. It's also easy, healthy and leftovers are just as good, if not better, the next day.


Get more inspiration at Create, Link, Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, What's Cooking, Wow Me, Wow Us, Hearth and Soul, Full Plate.

Asian Beef Lettuce Wraps with Quick Pickles

1 large onion, cut into 1/2-inch-thick slices
8 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed
1/2 cup beef stock
1/4 cup soy sauce
1/2 cup + 3 Tbsp. rice vinegar, divided
2 Tbsp. sesame oil, divided
2 Tbsp. brown sugar
2 Tbsp. tomato paste
1 Tbsp. white or red miso
3/4 teaspoon crushed red pepper
3/4 cup thinly sliced English cucumber
3/4 cup julienne-cut carrot
1 cup water
1 tablespoon sugar
3/4 teaspoon kosher salt
16 Bibb lettuce leaves
2 teaspoons toasted sesame seeds

Coat bottom and sides of a 6-quart slow cooker with cooking spray. Layer onion slices in bottom of slow cooker; top with garlic. Place beef on top of onions and garlic.

Combine stock, soy sauce, 3 tablespoons vinegar, 1 tablespoon sesame oil, brown sugar, tomato paste, miso and red pepper in a measuring cup, stirring with a whisk. Pour mixture over beef and onions in slow cooker. Cover and cook on low for 8 hours.

When meat is done, place cucumber and carrot in 2 shallow bowls. Combine remaining 1/2 cup vinegar, 1 cup water, and sugar in a small saucepan over high heat; bring to a boil. Remove from heat; divide vinegar mixture evenly between cucumbers and carrots. Let stand for 15-20 minutes; drain well.

While pickling the vegetables, transfer beef from slow cooker to a large platter; shred with 2 forks. Heat remaining 1 tablespoon sesame oil in a large cast-iron skillet over medium-high heat; add shredded beef to pan, pressing into an even layer. Cook 2 to 3 minutes, without stirring. Turn off heat. Sprinkle evenly with salt and 1/4 cup cooking liquid from slow cooker; toss to coat. Discard remaining cooking liquid, onions, and garlic.

Divide beef and pickles among lettuce leaves; sprinkle with sesame seeds.

Recipe Source: Adapted from Cooking Light

Thursday, July 7, 2016

Asian Beef Short Ribs {Crock Pot or Instant Pot!}


I love using my crock pot and my instant pot, especially in the summer so I don't have to turn on the stove or the oven. And I love short ribs. And I love Asian flavors. So you can imagine my joy in finding this recipe! I have made this several times now, and I love it more and more each time. It's SO easy to put together in the morning, and turns out wonderfully each and every time.


The flavor of these ribs is nothing short of spectacular. The first time I made them, my husband and I ate the WHOLE PLATTER by ourselves. True confessions. This beef would also make a great base for an Asian chopped salad, or for a noodle bowl, or anything else that your heart desires. It's just SO good. Please make it.


Get more great ideas at Create Link Inspire, Clever Chicks, Fabulous, Hearth and Soul, What's Cooking, Wow Me, Full Plate.

Asian Beef Short Ribs

1/4 cup beef broth
3/4 cup hoisin sauce
3 to 4 green onions, sliced (plus save some for garnish)
1 Tbsp. chili garlic sauce or Sriracha
1 tsp. honey
2 to 3 lbs. beef short ribs, bone-in or boneless

Whisk together the beef broth, hoisin sauce, diced scallions, chili garlic sauce and honey in the slow cooker. Season the short ribs with salt and pepper on both sides and nestle into the slow cooker ensuring the sauce mixture is covering the beef.

Cover and cook until beef is tender, for about 7-8 hours on low or 4 to 6 hours on high.

Transfer short ribs to serving platter. Skim off any excess fat (if any) from the surface of the sauce and pour the sauce over the short ribs and garnish with more sliced green onions. Serve with white rice, noodles or roasted or steamed cauliflower.

For the instant pot: Place sauce in bottom of pot and add seasoned beef. Cook on high pressure on the manual setting for 45 minutes. Let the pressure release naturally. If ribs are not tender, pressure cook again for 10 minutes.

Recipe Source: Adapted from Hip Foodie Mom

Monday, February 29, 2016

Sweet and Spicy Cranberry Meatballs {Crockpot!}


These meatballs are so delicious. And so versatile! They would make great party appetizer fare, and are equally great as a main course. They bask in a wonderful sweet and spicy sauce, and stay warm in the crock pot which makes them ideal for a party. And we loved them for dinner with potatoes and green beans.


You can adapt the sauce to make it as spicy as you like. But don't leave out the wing sauce entirely - use at least two teaspoons to provide a nice balance against the sweetness/tartness of the cranberry sauce. These were so good - I couldn't wait to eat the leftovers for lunch the next day!


Find more great recipes at Inspiration Monday, Mix it Up, Clever Chicks, Create Link Inspire, Try a New Recipe, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Full Plate, Wow Us, Wow Me, Foodie Friday, Friday Frenzy.


Sweet and Spicy Cranberry Meatballs

Meatballs
2 pounds ground beef
22 saltine crackers, crushed
1/3 cup minced onion
2 eggs, beaten
1/2 cup milk
2 tsp. ground ginger
1 tsp. salt
1/4 tsp. pepper
2 tsp. garlic powder

Sweet and Spicy Cranberry Sauce
1 - 14 oz. can whole cranberry sauce
1/4 cup hoisin sauce
1/4 cup ketchup
2 Tbsp. red wine vinegar
2 Tbsp. soy sauce
2 tsp. or more Franks Buffalo Hot WINGS Sauce
1 tsp. garlic powder
1/2 tsp. ground ginger
2 Tbsp. brown sugar

In a large bowl, combine all of the meatball ingredients, mix until well combined. Roll meat mixture into desired meatball size. (You will get 70 1" meatballs or 35 2" meatballs.) Place a wire cooling rack on a baking sheet (or line a baking sheet with parchment) and place meatballs onto rack. Bake at 400 for 5-8 minutes, or until lightly browned.

Meanwhile, combine the sauce ingredients in a bowl and stir well to incorporate.

Line the bottom of your slow cooker with meatballs, then a layer of sauce, then the remaining meatballs followed by the remaining sauce. Gently stir meatballs an hour after cooking.

Cover and cook on low heat for 2 hours. Taste and stir in additional hot wings sauce if it's not spicy enough for you. Keep warm until serving.

Recipe Source: Carlsbad Cravings

Monday, June 2, 2014

Beef with Asparagus (Stir Fry)


Stir fries are one of my favorite meals for two reasons: they are fast to prepare (I actually made this one in the morning to take for my lunch!) and it's a great way to get lots of veggies into one meal. Why don't I make them more often? (Likely because there are so many good recipes to try!) I love the combo here of beef and asparagus, and the sauce is mild, so it would lend itself easily to any combination of vegetables. I WISH I would have had some mushrooms on hand cause that would have just put this over the top. As it was, it was a great lunch, and will be a great basic recipe for the many stir fries in my future (a new resolution!).

Heat some of the oil in a large skillet over medium high heat, then add the beef and cook,


stirring constantly, until browned. Remove from the pan to a plate. Add the remaining oil. When hot, add asparagus and peppers and stir fry for 2 minutes.


Mix cornstarch,


broth, soy, sugar and garlic powder until smooth. Stir broth mixture into vegetables.


Add beef back to the pan and cook until mixture boils and thickens, stirring constantly.

You can serve this as is, or with rice or noodles. Either way, it's amazing.


One year ago: Strawberry Rhubarb Crumble Cake
Two years ago: Chicken Marsala
Three years ago: Jambalaya
Four years ago: Cherry Oatmeal Muffins
Five years ago: Chicken and Zucchini Pasta

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented Tuesday, Create Link Inspire, Clever Chicks, Try a New Recipe, Share Your Stuff, Tasty Tuesday, Tickle my Tastebuds.

Beef with Asparagus

2 tsp. sesame oil
1 pound boneless beef sirloin steak, 3/4 inch thick
1 pound asparagus, cut into 2-inch diagonal pieces
1 cup sliced red or orange pepper
2 Tbsp. cornstarch
1 3/4 cups beef broth
2 Tbsp. soy sauce
1 Tbsp. brown sugar
1 garlic clove, minced

Slice beef into very thin strips. Heat 1 tsp. oil over medium-high heat; add beef and cook, stirring constantly, until browned. Remove from the pan to a plate. Add the remaining oil. When hot, add asparagus and peppers and stir fry for 2 minutes. Mix cornstarch, broth, soy, sugar and garlic powder until smooth. Stir broth mixture into vegetables. Add beef back to the pan and cook until mixture boils and thickens, stirring constantly. Serve over rice or noodles. Makes 4 servings.

Monday, March 31, 2014

Pot Roast Sliders


I love little sandwiches. They are so cute, and you don't need to feel bad about eating more than one. I am a huge fan of the ham and swiss sliders on those delicious Hawaiian rolls, and so I was so excited to see a beef version. I didn't use Hawaiian rolls for this one, just regular dinner rolls, which I think helped hold up to the saucy beef.

If you don't like sandwiches, then you should still make this pot roast! It is delicious! This beef would also be great in enchiladas, taquitos, or about anything else that you need shredded beef for - I love when a recipe can do double duty.

For the roast, combine the salsa, water, au jus mix,


Italian dressing and Onion soup mix in a large measuring cup and whisk well to incorporate all the ingredients. Place the roast in the bottom of your crock pot and pour the salsa mixture over the top.


Cover the crockpot and cook on low for 8 hours. Meanwhile, make the chipotle sauce by combining the sour cream, horseradish sauce and sriracha (or chili sauce) in a small bowl. Stir well.


When you're ready to serve the sandwiches, cut each dinner roll in half and place the bottoms on a large cookie sheet. Place a piece of swiss cheese on the bottom halves of each roll, and bake for 3-5 minutes or until the cheese is melted and the rolls are golden.

Heap a spoonful of roast beef on top of the swiss cheese, then replace the tops of the rolls.


Serve with the chipotle sauce. Note: the roast recipe will make enough beef for 24 sandwiches. If you only make 12 sandwiches, you can use the leftover beef in another recipe as mentioned above. (Or eat it plain with a fork!)


One year ago: Creme Egg Brownies
Two years ago: Monkey Bread Muffins
Three years ago: Triple Treat Torte
Four years ago: Brussels Sprouts with Garlic Butter and Almonds

Find more inspiration at Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Recipe Sharing, Totally Talented Tuesday, Create, Link, Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Pot Roast Sliders

1 3 to 4 pound beef chuck roast
1 cup water
1 cup salsa
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

12 dinner rolls
12 slices swiss cheese

Creamy chipotle sauce:
1/4 cup sour cream
2 Tbsp. chili sauce
2 tsp. creamy horseradish sauce

Whisk together water, salsa, onion soup mix, Italian dressing mix and Au Jus mix in a large measuring cup. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours. Shred the roast with two forks.

For the chipotle sauce, combine all ingredients in a small bowl and stir well.

Cut each roll in half and place the bottom halves on a baking sheet. Place a slice of Swiss cheese on each roll. Bake at 400 for 3-5 minutes or until cheese is melted and rolls are golden.

Place a spoonful of shredded beef over the swiss cheese. Replace the top of the roll; serve sandwiches with the chipotle sauce.


Recipe Source: Six Sisters' Stuff

Monday, October 7, 2013

Beef and Shrimp with Bok Choy


I love expanding my stir fry repertoire. This one is especially good - beef and shrimp combined with crunchy baby bok choy (they are so cute, those baby bok choys!) in a sweet and salty sauce. As often as I can get my hands on those adorable baby bok choys, I will be making this.

Start by cutting up the bok choy. Like with other stir fries, you want the pieces of the vegetables and the meat to be similar sized so that they cook evenly.


Make the sauce by combining the cornstarch, rice wine and oyster sauce.


Whisk until the cornstarch is dissolved.

Now heat the oil in the pan over medium high heat and when it's hot, add the beef.


Toss in the red pepper flakes, then cook and stir for about 2 minutes or until the beef is browned.


Transfer the beef to a plate. Add a little more oil to the skillet, then add the onions,


bok choy and mushrooms.


Cook and stir until the bok choy begins to wilt, about 2-3 minutes. Now whisk the sauce again, and add it to the pan.


Add the beef back in to the pan,


then toss in the shrimp.


Cook and stir until the sauce thickens and the shrimp is warmed through, about 1-2 minutes.

Serve with rice or noodles.


One year ago: Pesto Pasta with Roasted Brussels Sprouts and Smoked Sausage
Two years ago: Goat Cheese Stuffed Mushrooms
Three years ago: Goat Cheese and Apple Bruschetta
Four years ago: Spiced Pear Muffins

Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Totally Tasty Tuesdays, Tasteful Tuesday, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.

Beef and Shrimp with Bok Choy

1/4 cup rice wine
1 1/2 Tbsp. oyster sauce
2 tsp. cornstarch
4 tsp. canola oil, divided
3/4 pound sirloin steak, cut in half lengthwise and thinly sliced
1/2 cup chopped onion
4 oz. fresh mushroom, quartered
1/4-1/2 teaspoon crushed red pepper
6 ounces large cooked shrimp
1 pound baby bok choy, trimmed and sliced into 1-inch pieces

Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef and crushed red pepper; cook, stirring, until the beef begins to brown, 2 minutes. Transfer the beef to a plate.

Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef to the pan, add the shrimp, and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

Serves 4.
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