Irish Beef Stew

When you think of Irish food.. most people think of Corned Beef and Cabbage.... but there is a lot more to Irish Cuisine... and this delicious Beef Stew is one of them...

A hearty beefy stew... served with mashed potatoes and Irish Soda Bread... a true delight!

TIPS

You can make this either on the stove or in a crock pot... but if you use a crock pot for the simmering part.. you will need to start the stew on top of the stove...

I served this over mashed potatoes.. which makes a killer meal... but if you don't want to bother with making mashed potatoes.. you can always make peeled and quartered potatoes in the stew.

I used small Belgian carrots instead of cutting up regular ones.. saves time.. looks good... and it's easy.. can't beat that.

The recipe calls for a dark beer... I used Guinness ... yep.. snagged a can from Warren's stash...

Don't be tempted to omit the beer... it gives this stew a hearty flavor.. you would never know it was beer... truly.. I would never lie to you.

The stew is not super thick... if you like it thicker.. you will need to thicken it with a bit of cornstarch in some beef broth.. and add it to the stew.... I don't recommend it.. it really is wonderful like it is.

If you are lucky enough to have leftovers... if you think it's good the first time.. wait until you taste the leftovers... they are absolutely fabulous!

I hope you try this delicious stew!

Recipe:  Irish Beef Stew

All you need:

2 1/2 pounds beef stew meat

4 slices thick sliced smoked bacon, cut-up

1 large onion, chopped

3 large garlic cloves, finely minced

2 large handfuls of baby carrots

2 celery stalks, cut into small pieces

1 can (14.9 oz) Guinness beer

1 teaspoon sugar

1 teaspoon dried thyme

2 tablespoons tomato paste

1/2 teaspoon salt (optional)

beef broth

All you need to do:

Brown the chopped bacon in a large skillet... allow it to render it's fat but not get crispy.. you want it still pliable.

Remove the bacon but leave the fat in the skillet.  Put the cooked bacon in a heavy stew pot.  Add the beef and quickly sear the meat over medium high heat.  Cook the meat in batches.. as it's done put the seared meat into the pot with the bacon.

Add the onions to the skillet... stir them around to coat them with whatever grease is left in the skillet.... cook until soft over medium high heat ... about 5 minutes.  Add the garlic and turn the heat down to medium heat and continue cooking for about 1-2 minutes.  Add the beer and scrap any bits that are on the bottom of the pan.

Pour the contents over the beef.  Add the tomato paste and stir it into the pot.  Add the sugar and thyme.  Add the carrots and celery and stir.  Add enough beef broth to just cover. 

Bring the pot to a low simmer and cover.  Simmer for about 2 hours or until the beef is tender, stirring occasionally.

Remove the cover and cook for another 30 minutes until the beef stew has thickened a bit. 

Serve over mashed potatoes.

Beef and Broccoli Stir Fry

I love Asian food… and high on my list of Chinese dishes is Beef and Broccoli. When I was first married, my husband made stir fry almost weekly... unfortunately his recipes are nowhere to be found.. so I had to recreate them from memory… and with a little help of recipes I did find on the net.. I finally settled on what I remembered he used to do..

TIPS

The best tip I can give you.. is prepare everything so all you have to do is cook it… the cooking goes so fast… it’s just easier to be prepared rather than try to chop while the meat cooks…

I used a package of broccoli florets that I found in the produce section of the grocery store… they were the perfect size and already cut… it saved me loads of time and was well worth the purchase.

I used a top sirloin steak that I cut diagonally across the grain into thin (about ½ inch thick) strips that were about 3-4 inches long.

To cut the onion.. cut it in half the long way.. lay it cut side down and then cut into thin wedges.

I served this with white rice and some Baked Crab Rangoon…. a perfect weeknight dinner.

I hope you try this!







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Recipe: Beef and Broccoli Stir Fry

All you need:

About 1 lb. top sirloin steak, cut into strips (see tips)
3 tablespoons cornstarch, divided
½ cup water, divided
1 teaspoon garlic powder
3-4 cups of trimmed broccoli florets
2 small onions, cut into thin wedges
2 tablespoons olive oil
1/3 cup soy sauce
1 teaspoon ground ginger
2 ½ tablespoons brown sugar
Hot white rice

All you need to do:

In a medium bowl, mix 2 tablespoons water (take this out of the ½ cup water), 2 tablespoons cornstarch and the garlic powder… mix well. Add the meat and coat the meat… set aside.

In a small bowl, combine the remaining water, brown sugar, soy sauce, 1 tablespoon cornstarch and ground ginger…. mix well… and set aside.

In a large skillet or wok, heat the 2 tablespoons of olive oil over medium high heat.
Add the meat and cook for about 2 minutes…turning so all sides get browned.

Add the broccoli and onions and stir quickly to coat lightly with any oil in the pan.
Put the lid on the skillet or wok and cook for about 5 minutes… stirring periodically.

When the broccoli and onions are cooked but still somewhat crisp… add the soy sauce mixture to the skillet and stir well to coat… cook for an additional 2 minutes.

Serve over hot white rice.

Hungarian Beef Goulash

This Hungarian Beef Goulash recipe is absolutely delicious. This is so easy… you can set this up in your crock pot and let it cook itself. It makes a wonderfully hearty meal…. Serve it with buttered noodles and a dollop of sour cream… a crusty fresh bread….yummmmm

TIPS

I use red wine in the recipe… while I think it adds a wonderful robust flavor…. and the alcohol does cook off… I fully understand that many people do not want to add alcohol to their food… the recipe is delicious without it as well…

I wrote the recipe for 2 ½ pounds of lean (round) stew meat…. It should easily make 4 hearty servings or 6 average servings. Just remember…. however much you have in meat you will need to have the same amount in onions…. so you would need 2 ½ pounds of onion. The amount of beef stock you will need will be enough to almost cover the meat and onions… don’t drown it… just add enough to almost cover it.

Make sure to use Hungarian Sweet Paprika and Hungarian Hot Paprika for the best results. You can find it by the spices in the supermarket. See my spice section for a little information on these paprikas.

Finally…. The key to tender meat that has all the flavors infused… you need to simmer this slowly…. I used a crock pot …. I’d never made it in a crock pot before…. But I had one of those duh moments… and did it… it worked out beautifully… so much so… I wondered why I hadn’t thought of it before.

I set my crock pot on high for 4 hours and low for an hour…. If you are setting this up and leaving it … you can set it on low for 6-7 hours.

I hope you will try this… and enjoy it!







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Recipe:  Hungarian Beef Goulash

All you need:

2 ½ pounds lean (round) stew meat
2 ½ pounds onions, sliced
Beef stock (enough to almost cover beef and onions)
½ cup flour
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Olive Oil
1 tablespoon Hungarian Sweet Paprika
1 teaspoon Hungarian Hot Paprika
1 cup red wine (Cabernet would be an excellent choice)
Sour Cream for garnish

All you need to do:

Put the flour, garlic powder, salt and pepper in a plastic bag…. Shake to mix.

Add the stew meat and shake (you will have to do this in batches).

Over medium high heat, heat a large skillet with enough olive oil to just coat the pan.

Brown the floured beef until all sides are seared.

Remove the beef and add to the crock pot.

Slice onions in half (width wise) then thinly slice.

Add enough oil to the bottom of the skillet to just coat the pan.

Add the onions.

Cook the onions over medium high heat until they are soft and translucent (don’t brown them).

If the onions start to brown, turn the heat down a bit.

Remove the skillet from the heat.

In a small ramekin or custard cup, mix the paprikas until mixed thoroughly.

Sprinkle the paprika over the onions.

Stir the onions until the paprika is evely distributed.

Add the onions to the crock pot.

Add the red wine to the crock pot.

Add enough beef stock to almost cover the beef and onions.

Stir the pot.

Set the crock pot on high and cook for 4 hours. (you can stir occasionally but you don’t have to)

Turn the crock pot down to low for an hour.

If there is any grease on top... (looks like oil)... you can easily de-grease it by ladeling it off... I had to ladel off about 1/4 cup... this will make your meal even leaner...

Serve over hot buttered noodles and garnish with a dollop of sour cream.

Crock Pot Tex-Mex Shredded Beef

I love this recipe for so many reasons....it's delicious, easy and versatile........ cook it once and get multiple meals from it.... it's delicious over rice....and the beef makes great filling for tacos, enchiladas, burritos... even nachos.... and what's best.. is you can freeze it... so if you're cooking for one or two... or even four.... freeze the leftovers.. and have a weeknight meal in a snap.

TIPS

Use any cut of meat that you would use for pot roast.

I prepped the roast by sprinkling it with salt, pepper, cumin, hot Mexican chili powder, garlic powder and oregano... (yes oregano... it's in my Taco seasoning recipe that is out of this world... if I must say so myself.. and I must) ... sprinkle it all on then rub it in on all sides of the meat.

Depending on the cut you do use.. you may have more or less grease that's rendered during cooking.  If your cut of meat has visible fat.. I would recommend you trim it off before cooking... the slow cooking will make the meat tender. you really don't need excess fat.

Any fat that is rendered, can be skimmed off.

I used Rotel tomatoes with chilies... you can use any brand you prefer... even a plain variety and add a can of chilies separately.  The exact can size varies by brand.. a little more won't hurt the recipe.. I know Hunt's cans of tomatoes are a bit bigger.. that's okay.

You can use frozen corn instead of canned... again the exact amount is flexible.. use as little or as much as you like.

If you're having a party and want to serve this... you can easily make this in advance.   Reheat it in the microwave and put it back in the crock pot ... set the heat on warm (if your pot has that setting otherwise set it on low) to keep it warm.

I served this over rice... with sliced green onion, shredded Mexican blend cheese, chips and sour cream as garnishes.... guacamole would also be delicious too.

I hope you try this delicious and easy meal.

Recipe:  Crock Pot Tex-Mex Shredded Beef

All you need:

About a 3 pound beef roast (Pot Roast)

Sprinkling of salt and pepper

Sprinkling of garlic powder, cumin, Hot Mexican Chili powder, oregano * See Tips

1 onion, cut in half then sliced

2 large garlic cloves, finely diced

2 cans Rotel tomatoes with chilies *See Tips

1/2 cup beef broth

1 can black beans, drained and rinsed

1 can sweet corn, drained

1 teaspoon of chili powder

1 teaspoon cumin

1 can (6 oz) tomato paste

Garnishes:

Sliced green onion

Shredded cheese (cheddar or Mexican blend)

Sour Cream

Guacamole

All you have to do:

Place the sliced onions and diced garlic in the bottom of the crock pot.

Sprinkle the roast with salt, pepper, garlic powder, cumin, Hot Mexican Chili powder and oregano on all sides and rub it into the meat.

Place the meat on top of the onions.  Add the beef broth.  Dump the canned corn and black beans on top of the roast.

In a small bowl mix together the canned tomatoes, the chili powder and the cumin.  Dump the mixture into the crock pot.

Set the crock pot on low for 7 hours or on high for about 4 hours.  Remove the meat and shred it.  Add the tomato paste to the pot and mix it in.  Add the shredded meat and turn the crock pot on high for an hour.  Adjust seasoning if necessary.

Serve over rice.

Homestyle Meatloaf

Meatloaf... the ultimate comfort food... a staple in homes all across America... and probably hundreds of versions... each cook putting his or her stamp on the recipe.

This recipe is for basic meat loaf and is my favorite... it evolved over the years from my original recipe. The original recipe was good… but I always felt I could it could be improved.... and so I tweaked and tweaked until I got it to what I wanted... combining ideas I found in cookbooks and magazines and suggestions from friends.

Here are some tips to making ... in my opinion.. a great Meatloaf..

TIPS

Instead of using commercially prepared bread crumbs or corn flake crumbs…. I made my own from toast and buttery crackers (I used Ritz crackers)…

I use my beloved mini chopper to chop the toast and crackers, onion and parsley. Just pulse the chopper so the toast and cracker crumbs came out pretty fine…. like the crumbs you would buy commercially.

I like to add Worcestershire Sauce for that little bit of zing..

Sauteing the onion and garlic in a little margarine instead of putting them into the mixture raw give it a softer flavor.

You can lay a couple of slices of smoked bacon across the top.. that will add some wonderful flavor to your meatloaf.

You can also add a glaze ... it's optional... but I assure you ... very yummy!

You may also want to read my Tip about Making Meat Loaves Ahead.

Tips for cutting unnecessary fat... comfort food doesn't have to be unhealthy..

I have always used lean ground beef….

The recipe calls for 1 egg…. you can use egg substitute (Egg Beaters)…

And for the milk… I always use skim milk.

You should try it…. the result is as good as the fattier version…. no one will even know it’s good for them.

So here is my recipe for meat loaf….. I hope you try it!







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Recipe:  Homestyle Meatloaf

All you need:

2 pounds very lean beef
¼ cup fresh parsley, finely chopped
12 buttery crackers, crushed (I used Ritz)
4 slices white bread, toasted
1 medium onion, finely chopped
2 large garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
2 tablespoons skim milk
1 egg, slightly beaten
½ teaspoon salt
¼ teaspoon pepper

Optional Glaze:

3 tablespoons brown sugar
3 tablespoons yellow mustard
½ cup ketchup

All you need to do:

Preheat oven to 350 degrees F.

Using a food processor finely chop the toast…. Set aside in a bowl.

Using a food processor finely chop the buttery crackers…. Add to the toast crumbs.

Using a food processor finely chop the onion.

Mince the garlic cloves.

In a medium skillet, melt the butter or margarine.

Add the onions and garlic to the skillet and cook over medium heat until onions are translucent (about 5 minutes).

Remove from heat and allow to cool a bit.

Using a food processor finely chop fresh parsley leaves.

In a large bowl combine all ingredients. Mix thoroughly.

Shape the meat loaf mixture into a large loaf and place into a roasting pan. Try and pat all cracks in the meat loaf until they are smooth.

Bake at 350 degrees F for 40 minutes.

Turn the heat up to 400 degrees F and bake for an additional 20 minutes.

Remove from the oven.

Let the meat loaf rest 10-15 minutes before slicing.

***If using the optional glaze... mix the brown sugar, yellow mustard and ketchup in a small bowl and spoon about 3/4 over the meatloaf before baking.  Brush additional glaze over the meatloaf as it rests before slicing.

Irish Beef Stew

When you think of Irish food.. most people think of Corned Beef and Cabbage.... but there is a lot more to Irish Cuisine... and this delicious Beef Stew is one of them...

A hearty beefy stew... served with mashed potatoes and Irish Soda Bread... a true delight!

TIPS

You can make this either on the stove or in a crock pot... but if you use a crock pot for the simmering part.. you will need to start the stew on top of the stove...

I served this over mashed potatoes.. which makes a killer meal... but if you don't want to bother with making mashed potatoes.. you can always make peeled and quartered potatoes in the stew.

I used small Belgian carrots instead of cutting up regular ones.. saves time.. looks good... and it's easy.. can't beat that.

The recipe calls for a dark beer... I used Guinness ... yep.. snagged a can from Warren's stash...

Don't be tempted to omit the beer... it gives this stew a hearty flavor.. you would never know it was beer... truly.. I would never lie to you.

The stew is not super thick... if you like it thicker.. you will need to thicken it with a bit of cornstarch in some beef broth.. and add it to the stew.... I don't recommend it.. it really is wonderful like it is.

If you are lucky enough to have leftovers... if you think it's good the first time.. wait until you taste the leftovers... they are absolutely fabulous!

I hope you try this delicious stew!

Recipe:  Irish Beef Stew

All you need:

2 1/2 pounds beef stew meat

4 slices thick sliced smoked bacon, cut-up

1 large onion, chopped

3 large garlic cloves, finely minced

2 large handfuls of baby carrots

2 celery stalks, cut into small pieces

1 can (14.9 oz) Guinness beer

1 teaspoon sugar

1 teaspoon dried thyme

2 tablespoons tomato paste

1/2 teaspoon salt (optional)

beef broth

All you need to do:

Brown the chopped bacon in a large skillet... allow it to render it's fat but not get crispy.. you want it still pliable.

Remove the bacon but leave the fat in the skillet.  Put the cooked bacon in a heavy stew pot.  Add the beef and quickly sear the meat over medium high heat.  Cook the meat in batches.. as it's done put the seared meat into the pot with the bacon.

Add the onions to the skillet... stir them around to coat them with whatever grease is left in the skillet.... cook until soft over medium high heat ... about 5 minutes.  Add the garlic and turn the heat down to medium heat and continue cooking for about 1-2 minutes.  Add the beer and scrap any bits that are on the bottom of the pan.

Pour the contents over the beef.  Add the tomato paste and stir it into the pot.  Add the sugar and thyme.  Add the carrots and celery and stir.  Add enough beef broth to just cover. 

Bring the pot to a low simmer and cover.  Simmer for about 2 hours or until the beef is tender, stirring occasionally.

Remove the cover and cook for another 30 minutes until the beef stew has thickened a bit. 

Serve over mashed potatoes.

Shepherd’s Pie

 

This recipe for Shepherd’s Pie is one I’ve been making for years…. since it's made with beef instead of lamb... it's also know as Cottage Pie.

This is perfect for using up leftover mashed potatoes. A hearty meal is always welcome to even the pickiest eaters. It’s quick to make and perfect for a winter night. Serve with some crusty bread… and maybe a small salad and you have one terrific meal.

TIPS

Over the years I’ve made variations… especially when I had leftover beef stew… you can substitute the leftover stew meat and stew gravy for the ground beef and gravy… just add a little more vegetables and top with mashed potatoes.

You can use fresh or frozen vegetables…. I wouldn’t recommend canned. Mushrooms can either be canned or fresh… I use fresh.

I gave you instructions for my Creamy Mashed Potatoes… however.. you can use your own favorite recipe if you desire.

This calls for a lot of garlic powder... the strength will depend on how fresh yours is... start with a little and add to taste....

The recipe calls for beef broth… if you find you don’t have beef broth on hand… you can substitute a brown gravy seasoning packet and water. Simply sprinkle the brown gravy mix over the beef mixture and add 1 cup of water….. it’s not as good as beef broth but it certainly is good enough to use in a pinch.

I hope you try this great recipe.








Recipe:  Shepherd's Pie

All you need:

1 ¼ pounds lean ground beef
1 medium onion, diced
1 small pkg. (8 ounces) fresh mushrooms, sliced
1 teaspoon garlic powder
1 cup frozen peas
1 cup frozen carrots
1 cup beef broth
1 tablespoon flour
2 teaspoons Worcestershire Sauce
¼ cup ketchup OR 1 tablespoon tomato paste
Salt to taste
Pepper to taste
¼ cup finely shredded cheddar cheese (optional)
Mashed potatoes

For Mashed Potatoes:

4 large potatoes (Yukon Gold preferred), peeled and cubed
4-6 tablespoons butter
½ cup milk
¼ teaspoon pepper
3 tablespoons heavy cream
Salt to taste

All you need to do:

Preheat the oven to 350 degrees F.

In a large skillet, crumble the meat and brown it and diced onions over medium high heat.

When meat is fully cooked, drain off any excess fat.

Add the mushrooms and continue cooking until mushrooms begin to soften (if using fresh mushrooms).

Sprinkle the garlic powder over the meat mixture and stir.

Sprinkle the flour over the meat mixture.

Add the beef broth and make sure you stir well so there aren’t any lumps of flour.

TIP: If you’re not the best at sprinkling the flour… you can add the flour to the beef broth in a larger measuring cup or medium bowl… whisk vigorously until the flour is well incorporated into the beef broth.

Add the peas and carrots, stir well.

Add the Worcestershire Sauce and ketchup (or tomato paste), stir well to incorporate.
Salt and pepper to taste.

To Make the Mashed Potatoes:

Peel and dice the potatoes… making sure the pieces are the same size so they cook in the same amount of time.

Place in a large pot with 1 tablespoon salt and cover with water and bring to a boil.

Turn down the heat and simmer the potatoes about 20 minutes or until fork tender.

Drain and return to the pot or place into the bowl of an electric mixer.

Heat the milk and 4 tablespoons butter until butter is just melted.

Mash the potatoes until desired consistency.

Add the milk and butter mixture and stir.

Add the heavy cream and stir.

Add the ground black pepper and stir.

Salt to taste.

To assemble the pie:

Spread the meat mixture in a 13 x 9 baking dish or individual dishes.

Spread the mashed potatoes over the meat mixture.

Sprinkle the shredded cheddar cheese over the top of the potatoes (if using).

Place dish on a foil lined cookie sheet so if the pie bubbles over it doesn’t make a mess in your oven (mine did not bubble over... a lot).

Bake at 350 degrees F for approximately 25 minutes or until potatoes begin to brown a bit and the pie is bubbly.

Sloppy Joe and Mac Skillet

 

Sloppy Joe and Mac Skillet is the perfect family meal.. great for weeknights... one skillet... done in under a half hour... so delicious you can watch the family devour it...

TIPS

Use extremely lean ground beef and you won't have to drain the meat.

The water may cook down faster than the macaroni cooks... depending on how hard a simmer you have.. just add a bit more if it gets down too low.

I essentially cook the Sloppy Joes, add uncooked macaroni and water and cook it until the macaroni is done.. but ... in my opinion it dilutes the sauce a bit... so as it's finishing up... I mix together a little more sauce... and just as the macaroni is done.. I add the additional sauce.

No salt is added to this recipe.. ketchup has more than enough salt in it.. you really don't need to add more.

I top it with some shredded cheese.. it's optional.. but it really does add a nice flavor... you can use any cheese you prefer... cheddar, Monterey Jack, Colby Jack and Mexican blend all work well.

The shredded cheese quantity is approximate... use as little or as much as you prefer.

Hope you try this terrific skillet meal!

Recipe:  Sloppy Joe and Mac Skillet

All you need:

1 1/2 pounds very lean ground beef

1 small onion, diced

1/4 cup red or green pepper, diced

1/2 teaspoon garlic powder

1 teaspoon yellow mustard

1 cup ketchup

3 teaspoons brown sugar

1 tablespoon Worcestershire sauce

1 1/2 cups uncooked elbow macaroni

1 1/2 cups water

About 1/2 cup of shredded cheese *See TIPS

For the additional sauce:

1/2 cup ketchup

1 teaspoon brown sugar

1/2 teaspoon yellow mustard

2 teaspoons Worcestershire sauce

All you need to do:

In a large skillet over medium high heat, brown the ground beef.  Sprinkle the meat with the garlic powder.  Add the diced pepper and onion and cook for about 3 minutes until they are slightly soft.  Add the ketchup, mustard, brown sugar and Worcestershire sauce and stir well.  Add the macaroni and water.  Cover cook at a simmer.  Stir occasionally.

Cook until the macaroni is fully cooked (about 12 minutes)... add additional water as necessary... if you do add water .. add only a 1/4 cup at first... you probably won't need any more than that if you need any more at all.

When the macaroni is cooked... mix the additional sauce ingredients in a small bowl... and then add it to the skillet.  Mix well.  Lower the heat to medium and sprinkle the shredded cheese on top.  Replace place the lid.  Cook until the cheese is melted.

Serve immediately.

 

Short Ribs

My first experience with Short Ribs was a couple of years ago…. you see… my real day job… when I’m working, is as a consultant testing computer systems… and as with many a consulting job… travel is part of the deal… now I have traveled to many a place I would not have ordinarily have chosen to go to… but I got relatively lucky on one of my assignments… I worked in Providence, Rhode Island. I loved the city and its friendly people… and the restaurants were absolutely terrific… when the weather warmed up a bit… I sampled many of the cities terrific restaurants.

My assignment started in the middle of February… a cold time of year for Providence…. the wind coming off the ocean is bitter and biting… so for the first month or so… I stayed close to my hotel… just glad to get there after work and curl up in a warm room. The hotel, as it turned out, had an excellent chain restaurant on the main floor… Shula’s… a really great steakhouse…yep.. that’s Don Shula of Miami Dolphins fame.

The service was excellent and the food was… also excellent… albeit… I did get a bit tired of beef.. but what they had… and believe me over the months I worked my way through the menu… was all good. .. but I loved… absolutely loved… the short ribs. The meat was so tender it just melted in my mouth… just wonderful.

So when I finished the assignment… I decided to find myself a short rib recipe that would be close to theirs. I found it about a year later.. while watching the Neely’s on the Food Network.. I watched the episode where they made their short ribs… as I sat there watching I realized it sounded like it would be very close to what I had in Providence… so I tried it… and while not exactly the same as I remembered, it was very close to Shula’s.

It is extremely easy… one pot… a little prep work.. a lot of time in the oven.

TIPS

The Neely’s recipe lists the short ribs as about 6 pounds… I made just under two pounds … I know it looks like a lot of meat when raw… but remember the weight includes the bones…. so it really isn’t a lot…

Even though I cut back on the amount of meat.. I kept ingredient quantities the same from their recipe… except I used a little more chopped carrots… I used about a cup of chopped carrots… their recipe called for only 1 carrot, which I didn’t think was enough…. we like them and I wanted a little more vegetables…

I also cut back the amount of oil I used. I also used only two tablespoons of oil to sear the ribs… the oil plus the amount of fat that came off the meat was more than enough for all the ribs and sautéing the vegetables.

If you don’t want that many servings, you can do as I did and have a lot of leftover vegetables and gravy… which was fine by us… I will use it with another meat … probably pork chops and get another meal out of it… it is delicious… too delicious not to use in another recipe…or… you can cut the recipe back…

Instead of fresh thyme, I used dried thyme.

I used extra virgin olive oil because it can handle high heat better than regular olive oil.

This recipe was very easy to put together… I do recommend that you prep everything first… because the steps go very quickly.

For the wine, I used Cabernet Sauvignon.

I served the spare ribs with Creamy Mashed Potatoes or you can do as the Neely’s suggest… serve them with stone ground grits.

This is a truly wonderful recipe… I hope you try it!






Recipe: Short Ribs

All you need:

2 tablespoons extra virgin olive oil
6 pounds of beef short ribs (see tips above)
Salt and freshly ground pepper
1 large onion, coarsely chopped
About 1 cup chopped carrots
4 cloves garlic, chopped
2 celery ribs, chopped
1 tablespoon tomato paste
2 cups dry red wine
3 cups low-sodium beef stock
1 (15 oz.) can diced tomatoes
About ½ teaspoon thyme
1 bay leaf
Zest of 1 orange
1 tablespoon chopped fresh parsley (for garnish)

All you need to do:

Preheat the oven to 350 degrees F.

Heat 2 tablespoons olive oil in a large Dutch oven over high heat.

Season the short ribs with salt and freshly ground pepper.

Reduce the heat to medium and brown the ribs for about 6 minutes a side. You will need to do this in batches… even though I used less meat than called for in the recipe… I still had to do it in batches.

Remove the short ribs to a plate.

Add the onions, garlic, carrots and celery. Season with salt and pepper. Saute the vegetables until the onions are softened, stirring often (about 5 minutes).

Add the tomato paste and wine and stir well. Cook for about a minute.

Add the stock, diced tomatoes, dried thyme and bay leaf.

Add the short ribs and any juices that are on the plate back into the Dutch oven.

Add the orange zest.

Cover with a heavy lid and place in the preheated oven.

Braise for 3 hours or until the meat is very tender.

Add salt and pepper to taste.

Serve the ribs on top of the mashed potatoes and spoon the vegetables and sauce over it.

Sprinkle with chopped parsley and serve.

Low Carb Bacon Cheeseburger Casserole

Following a low carb diet can sometimes be a bit boring especially when you love all the things you need to either avoid or eat in small amounts.  

The Atkins “induction” phase is sometimes like that.. when there are really limited options…. So sometimes it takes some effort and creativity to make different meals with the same ingredients taste different.

The rewards of feeling better certainly outweigh the efforts.

This recipe is both easy and “induction” worthy… for those following Atkins.. this recipe is for you… for those just curious.. it is delicious and something everyone can enjoy.

TIPS

I do use extremely lean meat … the recipe includes other ingredients that are higher in fat.. you don’t need to compound that with higher fat meat.

The Worcestershire sauce is optional.. we like the added zing it gives ground beef.  I used about three “splashes”… which is less than 1 tablespoon.

The mushrooms are optional as well.

I used my mini chopper to chop the onion and garlic together.. it’s easier and mixes the onion and garlic really well.

You can use less cheddar cheese if you prefer.. we like it cheesy.

I used heavy cream… half and half works also.

Recipe: Low Carb Bacon Cheeseburger Casserole

All you need:

1 pound lean ground beef

3 strips of thick sliced bacon, cut up

1 small onion, diced

1 large garlic clove, minced

About 1 tablespoon Worcestershire sauce (optional)

8 oz. baby Portobello mushrooms, thickly sliced (optional)

1 cup shredded cheddar cheese

3 eggs, beaten

½ cup mayo

½ cup heavy cream

All you need to do:

Preheat the oven to 350 degrees F.

In a large skillet cook the bacon until cooked and slightly crispy.

Remove all but about a tablespoon of the bacon grease.  Add the onions and garlic.. and cook until the onions are soft.  Add the ground beef and add the splashes of Worcestershire sauce.  Cook until the beef is brown and cooked. *Add the mushrooms toward the end as the beef finishes cooking.

The mushrooms will release quite a bit of water.. that’s okay.  When the beef finishes cooking and the mushrooms are semi soft… add the bacon back into the pan… mix well and then remove the mixture to a 9 x 9 inch square baking dish.

Sprinkle the cheddar cheese over the top of the meat mixture.

In a medium bowl, mix the beaten eggs and mayo well.  Add the heavy cream and mix until smooth.  Pour the mixture over the top of the casserole.

Bake for 40-45 minutes until the top is set and golden in color.

Remove from the oven and allow to set for 5-10 minutes before serving. 

10 Tips for Grilling the Perfect Burger

However you like your burger... plain.... with cheese .. loaded with toppings... doesn't matter ... the most important part is making the burger... and grilling season is here... so here are some burger basics for grilling a perfect burger.

Warren is the Grill Master in our house…. when we first got together.. I was a gas grill kinda gal… and being a widow/single mom… I learned to make … what I thought was the perfect burger… then I met Warren.. and only then did I get to know what the perfect burger really is.

He insisted on a charcoal grill… I wrinkled my nose and wanted a gas grill… I did not get my way.. and I’m glad I didn’t… I love a burger made on a charcoal grill.

It’s easy to grill burgers… just follow a few basic tips…

1) Get good quality meat… quality meat is important… poor quality meat will just not taste as good… also fat content is personal preference… some people believe that a higher fat content makes a juicier burger… I disagree… we use lean ground beef and the burgers are moist and delicious.

2) Make sure the meat is fresh.. free of discolorations and if it smells bad.. it is.. don’t use it.

3) My Mother always mixed chopped onions and seasonings in her ground beef… again it’s personal preference… we don’t

4) Use two hands to gently make your patties… make them all the same relative size and shape.. about ¾ inch thick is a good thickness…. grilling time will be uniform then.. with the exception of preferences for medium, medium well and well done.

5) You want high heat… this will sear the outside and keep those juices in. If using a charcoal grill heat the grill until the coals are white around the edges, then your grill is ready.

6) Put them on and leave them alone.. only flip them once.

7) Don’t press down on them with a spatula.. that will press the juices out and will dry your burger out.

8) We make 1/3 pound burgers… he grills them 5 minutes a side for a slight pink center and 7 for no pink in the center (he says the thicker the burger the closer to 7 minutes a side he makes them… if he makes them flatter … it’s closer to 5 minutes for that pink center)

9) If adding cheese.. put it on just before they’re ready to come off the grill… 1-2 minutes before.

10) Have buns and condiments ready… and

Corned Beef Hash from Leftovers

 

Recently we went out to brunch and I had a dish that included Corned Beef Hash.  While ordering, the waiter asked if I wanted sautéed onions and peppers in my hash… I thought hmmm… why not.  My Corned Beef Hash has always included onions.. but peppers?.. sounded good to me.. and it was!

We can learn a lot from restaurant chefs… we can make our cooking more efficient and flexible to fit all tastes…. and this was a prime example.  I had never thought of making the ingredients separately, and in this case, potatoes, sautéed onions and peppers each separately then mixing them together.  By doing it this way.. you can accommodate everyone’s preferences… with onions, without onions… with peppers, without peppers.. and so on.

TIPS

The ingredient amounts are flexible… the amounts listed are approximate and just a suggestion.  Since you use leftover corned beef, use what you want to use for the hash and mix in the other ingredients by eye until you get the right balance for your own tastes. 

The ratio I like to use is…. 1 part corned beef…  potatoes are the same amount as the corned beef… onions are half the amount of the corned beef.. and all the peppers combined are ½ the amount of the onions.  So.. 2 cups corned beef… 2 cups cubed potatoes…  1 cup onions… ½ cup peppers. 

I used a mix of yellow, red and green peppers.. it adds great color and the flavors are slightly different… red and yellow being far milder than green pepper.

You can use any kind of potatoes you have on hand.. and you can peel them or leave the skins on for a more rustic hash.  I cut my potatoes in tiny cubes because I wanted to be able to use the hash in another dish. 

If you cut larger pieces of potato you will need to cook them longer to get them cooked through… you want them slightly crispy on the outside and soft on the inside.  You can par boil them briefly before sautéing them.

While you’re cooking the potatoes, you can add a couple of tablespoons of water to the hot skillet after you add the potatoes and putting a lid on the skillet.  The steam will help cook the potatoes faster.  After the steam evaporates you can add olive oil and continue cooking to crispy perfection.

You can cube the corned beef or shred it.  If you decide to shred it… you will need to heat it briefly in the microwave (if it has been stored in the fridge) because it does solidify in the fridge during storage.

This is a very, very easy recipe that is delicious!  Serve it by itself or with an egg on top.. great for a breakfast, lunch or dinner.

Recipe:  Corned Beef Hash

All you need:

2 cups corned beef, cooked and cubed or shredded

2 cups diced potatoes

1 cup diced onions

½ cup diced peppers

About 3 tablespoons butter

About 2 tablespoons olive oil

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

All you need to do:

*Note if you are accommodating different preferences… keep all the ingredients separate and mix them in individual servings.

Add the corned beef to a large bowl.

Sauté the peppers in 1 tablespoon butter until soft over medium high heat.  Remove from the pan to the bowl.  *Note if you are accommodating different preferences… keep all the ingredients separate and mix them in individual servings.

Sauté the onions in 1 tablespoon butter until soft over medium high heat.  Remove from the pan and add to the bowl.

Cook and brown the potatoes in 1 tablespoon butter and 1 tablespoon olive oil.  Remove from the pan and add to the bowl.

Mix the ingredients, including the chopped parsley.  Add a little butter and olive oil in equal parts to the skillet if needed.  You will not need much grease.. you just want enough so the hash doesn’t stick.   Cook until the hash is hot and slightly crispy.  Add salt and pepper to taste.

Serve with an optional poached or fried egg on top.