Steak Fajitas

Have you checked out Our Best Bites? I have been missing out! So many yummy things, so many fun things, so many cool things like a new cookbook and blog make-over. Anyway, found this fantastic recipe and after making it, my husband said it needs to be moved into the "keeper pile." So there you have it. Its a keeper. Fo' sure. I have posted my photo and copied/pasted their exact words. We used 1 lb of skirt steak and my family (2 adults and 3 kids) devoured it, so I am absolutely doubling this next time. We cooked them on the grill, meat directly on the grill racks, veggies in a metal grill basket. Squeeze some fresh lime juice on the meat before you serve it and that really adds the finishing touch. Make this tonight!

Measurements of meat and vegetables are approximate. Adjust depending on your preference and the number of people you're serving. This will serve about 4-6.

1 lb boneless skinless chicken breasts, chicken thighs, or steak

2-3 bell peppers, stem and membranes removed and peppers quartered

1 large onion (any color/variety) sliced into 1/2" slices

Marinade:

1/4 C fresh lime juice

1/3 C water

2 T vegetable oil

2 cloves garlic, pressed or finely minced

3 t vinegar

2 t soy sauce

1-2 t liquid smoke

1 t salt

1/2 t chili powder, or chipotle chili powder

1/2 t cayenne pepper

1/4 t ground black pepper

1/4 t onion powder

*If you're not familiar with liquid smoke, you can find it near the bbq sauces. Don't make this without it! It's definitely one of the key components. It makes things yummy and smoky and super flavorful. And if you're wondering, it actually is real smoke in liquid form. Interesting, eh?

Place meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.

Preheat bbq grill (my preference), indoor grill pan, or large skillet. If you're using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.

Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve.

Steak Subs

Isn't that picture mouth watering? I am a huge steak sub fan!!! That ooey gooey melty cheese, delicious grilled veggies and hunks of beef . . . I'm sold. These were so awesome, they just went in my monthly family dinner rotation. Thanks to Melanie at My Kitchen Cafe, she is fabulous. The link to her original post is here. Try serving with steak fries for a real diner experience.

*Makes 4-6 large sandwiches

3-4 pounds sirloin steak, about 1 inch thick (or whatever steak is cheapest!)
1 tablespoon sauté spice (equal parts black pepper, salt, and garlic powder)
2 tablespoons olive oil
1 onion, sliced thin
1 red bell pepper, seeded and sliced thin
8 ounces white mushrooms, sliced thin
2 tablespoons steak sauce (used A-1 bold and spicey, hubby's fav)
1/2 teaspoon dried oregano
4-6 (6 inch) sub rolls, slit partially open lengthwise
6 ounces thinly sliced deli provolone cheese

Adjust oven rack to upper middle position and heat oven to 450 degrees. Pat steak dry with paper towels and rub saute spice liberally into each side. Heat 1 tablespoon oil in large skillet over medium high heat until rippling. Cook steaks until well browned, 5 to 6 minutes per side (this is all the cooking time the steaks get so cook them according to your preference). Transfer to plate and tent with foil. Let them rest for five minutes, then slice thinly against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 6 to 8 minutes. Off the heat, stir in steak sauce, oregano, and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheets and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve.

ps- these are Melanie's exact instructions, not my words.

pps- just as good the next day. Refrigerate the innards and pick up with the baking in the oven step.

Chili

Happy Halloween!!

My husband could eat this at least once a week for the rest of his life and be a very contented person. He practically weeps tears of joy when fall/football season comes around because that means its chilly enough outside to make some tasty chili inside. This recipe hails from my mother-in-law and what's great about all chili recipes is you dial in the spiciness to suit your family. Like it super hot? add the chili powder by the tablespoon. Not a spicy fan? add a scant 1/4 tsp of powder. See, so easy to make it the right flavor. This is such an easy, simple recipe if you've never tried chili before, this is the right "starter" recipe. Serve with cornbread, a dollop of sour cream and some cheddar cheese. I heart chili!

Ingredients:
2 (15oz) cans pinto beans, drained
1 (29 oz) can crushed tomatoes
1 (8oz) can tomato paste
1 (8oz) can tomato sauce
1/4 cup diced yellow onion
1/2 tsp fresh garlic
1 lb ground beef
salt and pepper to taste
1 tsp hot chili powder
3 dried chilies


Directions:
In a large skillet, season beef generously with salt and pepper, add onions and brown the beef. Into the crock-pot, add beans, garlic and cans of tomato product. Drain the grease from the skillet and add beef and onions to the crock-pot. Sprinkle in chili powder to taste, drop 3 chilies in, careful not to crush them or your chili will be very spicy!! Add enough water to have 3 inches of liquid simmering all day. I usually add anywhere from 1/2 cup to 1 cup around mid afternoon because so much water has evaporated. Cook on low for 8 hours. When ready to serve, spoon out the 3 dried chilies and discard. Excellent re-heated the next day.

Eldena's Beef Stew

When I made this the other night, my husband said, "Finally, some different food!" And I didn't have any idea what that meant and was starting to maybe not be so happy. But then he quickly explained that he meant he was glad it was another season and we had "new" food to eat, things we haven't had in a very long time. He proceeded to have 2 ginormous helpings of stew which erased any and all bad feelings from earlier. :)
I think he's a wee bit tired of "summer" food, because living here in the desert, summer lasts a long time. Anyway, this family recipe comes from Aunt Eldena who is a terrific cook. I make mine in my crock pot but you could also bake it in your oven, I'll give those directions at the end. This is fall eating at its best. And the roll you see hanging over the edge of the plate, I'll be posting the recipe for those later. They were wheat/white rolls and the perfect companion to sop up stew. This leaves your whole house smelling like a yummy fall day!

2 lbs stew meat, cubed into 1-2 inch pieces
2 medium yellow onions, sliced
8 regular carrots, sliced, or approx 20 baby carrots
1 cup tomato juice
1/2 tsp basil
1 tsp white sugar
1 (14oz) can beef broth
1/3 cup tapioca (yes, the same tapioca used in making puddings and in fact it is located by the puddings. It is merely a thickening agent, don't be alarmed)
8 large potatoes, peeled and quartered
salt and pepper to taste

Instructions:
Combine all ingredients (minus potatoes) and cook in a crock pot on low for 4-5 hours. After the 2nd hour, add potatoes. If you want to cook it in your oven, same instructions, oven should be at 300 degrees.

* a note. This doesn't make a huge amount, just right for a family of 4. With my husbands 2 huge servings, my 1 regular size and my kids 2 small, we ate it all without any left-overs. You could easily double this and it can still fit in the crock pot, I think you would increase the cooking time by a few hours.

Shredded BBQ beef

I've been a bad recipe blogger because I have been forgetting to take pictures! I guess I could post without photos, but it just seems so plain and boring. Don't we all love a picture to go with the recipe? Anyway, thanks to google for providing this one. Its pretty darn exact, in my opinion. This recipe hails from Gooseberry Patch Christmas Book 7, and I love that its a crock pot recipe. I simply adore them. Don't get me wrong, I am a big fan of just plain roast beef, mashed potatoes, gravy, that whole spread. But . . . I do like to do something else with all those roasts in my freezers every once in a while. Enter BBQ beef sandwiches! Its a family favorite round these parts. Just the right mix of sweet and spicy.

2 -3 lbs beef chuck roast ( I buy whatever beef roast is on sale. I figure its gonna get cooked to bits so who cares who fancy it is?)
1 small yellow onion, sliced
1/2 cup water
1/2 cup plus 1 tbsp brown sugar, packed and divided
1 tbsp vinegar
2 tsp lemon juice
7 oz bottle ketchup (basically one cup)
1/4 tsp salt
1 1/2 tsp worcestershire sauce
1/2 tsp dried mustard powder
pepper to taste

1. Place roast in your crock pot, add enough water to cover. Top with sliced onion, heat on high for one hour. Reduce to low and continue cooking for 7 hours.

2.When its all done in the crock pot, remove and with 2 forks, shred the meat.

3.Place in a 10 inch skillet over medium heat. Add 1/2 cup water, bring to a boil. Stir in 1/2 cup brown sugar; heat until liquid evaporates.

4.Combine remaining ingredients with remaining brown sugar in a mixing bowl, pour over beef in skillet. Heat until warmed through. Serve with buns or eat by itself, serves 6.

This is my grandma's recipe and one of the best I have ever had. I think the key is not to use beef that is too lean (85% or less). It results in a moist, juicy meatloaf perfect for any cool, blustery day...

I think I am looking forward to cooler times!

Grandma’s Meatloaf

2# ground beef

2 small onions, minced

2 cups soft bread crumbs

3 t. salt

2 eggs

2 T. horseradish

1 t. dry mustard

¼ cup catsup

Mix all together and put into a greased loaf pan. Bake at 400* for 1 hour.

Mini Meatballs

these little gems are fast, flavorful and oh so easy. i love meatballs, they make pasta a hardier meal. and they freeze so well, you'll find yourself having spaghetti more often. these are from the lovely martha stewart.

Makes 40

• 1 pound lean ground beef
• 2 slices bacon (2 ounces), finely chopped
• 1/4 cup chopped fresh parsley
• 2 garlic cloves, minced
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon plain dried breadcrumbs
• 1 large egg
• 1/8 teaspoon ground nutmeg
• Coarse salt and ground pepper

Directions

1. In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs. (For equal-size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls.)
2. Arrange in a single layer on a baking sheet or on two large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
3. To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

Mom's lasagna

Even though I know "real" lasagna uses ricotta cheese and italian sausage, I have to admit to liking cottage cheese and ground beef lasagna much better. call me crazy.

simmer the following together:
1 lb lean ground beef
2 tsp italian spices
2 tsp minced garlic (add as much or as little as you like depending on your family's taste buds)
4 8oz cans tomato sauce
1 6oz can tomato paste
1 14.5oz can diced tomatoes
fresh mushrooms and olives (optional)

have ready to assemble:
12 cooked lasagna noodles
4 cups grated cheese mix (i use a combo of mozerella and parmesan or asiago, its usually 75% mozerella though)
1 24oz lowfat cottage cheese

in a 9x13 pan layer as follows:
4 noodles
1/3 cottage cheese
1/3 sauce
1/3 grated cheese
repeat until last layer, use the grated cheese THEN the meat sauce otherwise cheese will burn.

cover with tin foil and bake at 350 for one hour or until bubbles. this makes a very FULL 9x13 so i usually put my 9x13 on a cookie sheet to catch the spillover while baking.

Acapulco Delight

i've also heard this called "mexican lasgna" or "mexican casserole" because its a layered dish. my mom used to make all the time when i was growing up, and i loved it then and now my family loves it too. its definitely not fancy, but i like to add fresh salsa to mine and my husband likes to add tapatio, (its in the condiment aisle, a little spicey.)

1-2 lbs ground beef (i have made it with 1lb and i like more beef so i use closer to 2lbs)
1 pkg taco seasoning mix
1 7oz can diced green chiles

mix together and cook until beef is no longer pink, drain fat and set aside
(optional, can add onions and fresh green pepper while cooking the beef)

assemble the following ingredients before its time to layer:

12 corn tortillas
2-3 cups grated cheddar cheese (i like to throw in some monterey jack if i have it)
1 lrg can refried beans
2 cups sour cream
1/2 cup chopped green onions
1/2 cup sliced black olives

layer as follows in a greased 9x13 pan:
1) 4 tortillas
2)1/2 meat mix
3)1/2 cheese
4)4 tortillas
5)can of beans
6)2/3 sour cream
7)green onions and olives
8)4 tortillas
9)remaining cheese
10) remaining beef
bake 350 20-30 minutes or until bubbly, top with sour cream before serving.
ps- the meat goes on last so the cheese doesn't burn, make sure you have enough beef to cover the cheese