Beef Pepper Steak with Orange over Rice

Ingredients:
1 pound of beef round steak
1 teaspoon of orange zest
Juice of one whole orange
½ red bell pepper and ½ green bell pepper, or any combination of bell pepper, sliced into strips
4 green onions, chopped
4 cups of shredded fresh spinach
1 clove of garlic, crushed
1 tablespoon Pearl River soy sauce
1 teaspoon sugar
1 tablespoon of cornstarch
2 tablespoons of cooking oil
2 cups of rice (I usually mix ½ brown and ½ white rice for a richer flavor)

Preparation:
Put the beef in the freezer for ½ hour.
Bring 4 cups of water to a boil.
Stir in the rice, lower heat to a simmer, and cover and cook for 20-25 minutes.
When the beef is partially frozen, slice across the grain into thin strips.
Preheat the oil in a pan.
Add the garlic and cook for one minute.
Add the beef and cook until medium-well done.
Add the peppers and onions and cook until they begin to soften, about 1-2 minutes.
Add the spinach and cook until it wilts, about 1 minute.
Stir together the soy sauce, sugar, orange zest, orange juice and cornstarch. Add to the pan.
Stir together until thickened and serve over the hot rice.

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Steak and Mango Salad

Ingredients
1 rib eye steak or New York strip steak
1 sprig of rosemary
1 papaya
1 avocado
1 head of romaine lettuce
1 boiled egg, crumbled
Vinaigrette (any flavor you like)
Croutons

Preparation
Peel and crumble or chop the boiled egg.
Peel and slice the papaya.
Peel and slice the avocado.
Chop the romaine lettuce and toss with the vinaigrette.
Place the lettuce, papaya, and avocado in a bowl.
Cook the rib eye steak in oil, as in this Gordon Ramsay video.
Slice the steak across the grain.
Place the steak on top.
Sprinkle the crumbled egg and croutons on top and drizzle a bit more vinaigrette over the salad.

Wine Pairing
This dish pairs perfectly with the fruity flavors of Barefoot Pinot Grigio or a fruity Syrah.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Pot Roast with Homemade Bread

This pot roast cooks in the crock pot all day, the bread bakes in the machine, and when you get home, you've got a delicious dinner ready to go.

Ingredients for the pot roast
5 pound beef pot roast
2 russet potatoes, scrubbed and cut into quarters
1 turnip, peeled and cut into chunks
1 parsnip, peeled and cut into chunks
4 carrots, peeled and sliced
2 stalks of celery, cut into small pieces
1 package of Lipton onion soup mix
1 cup of beef broth or red wine
Whole wheat flour for the bread machine
Yeast

In the morning:
Sear the pot roast on all sides in oil in a heavy dutch oven to seal in the juices.
Place the browned roast in the crock pot and sprinkle the Lipton onion soup mix over it.
Add the vegetables around it.
Pour the broth or wine over it all.
Cover and cook on low for 8 hours.
Set up the bread per your machine's instructions and set to delay bake.

In the evening:
Remove the roast and vegetables to a platter.
Take the bread out of the machine.
Pour the broth from the crock pot into a pan.
Thicken with 2 tablespoons cornstarch and 2 tablespoons water, stirring to make a gravy.
Slice the bread and serve with the pot roast.

Save the leftover pot roast to make:
Beef Roast and Artichoke Pizza
Spicy Fajitas and Chipotle Refried Beans
Stir Fried Rice and Beef


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Photo/kenidala on Flickr

Beef Steak with Mushroom Garlic Wine Sauce with Garlic Smashed Potatoes

This is a real meat and potatoes meal for meat lovers. If you or someone in your family doesn’t like the taste of mushrooms, they can be omitted, and the sauce will still taste fine. Alternatively, cook the mushrooms in a separate pan. Mix half the sauce into the mushrooms and serve half the sauce without mushrooms.

Ingredients:
1/2 lb flank steak
Seasoned salt and pepper to taste
2 tablespoons real butter (not margarine)
2 green onions, chopped
8 ounces of mushrooms, sliced
1 cup dry red wine
3 cloves of garlic, crushed
4 potatoes, peeled and cubed.
2 tablespoons real butter
¼ cup sour cream
1 head of romaine lettuce
Cherry tomatoes
Croutons
Salad dressing of your choice

Preparation:
Chop the romaine and toss with the tomatoes.
Boil the potatoes and 2 cloves of garlic in salted water for 15-20 minutes or until fork tender.
While the potatoes boil, sprinkle salt and pepper on the flank steak.
Cook the flank steak in a skillet with 2 tablespoons of butter, 3 minutes on each side.
Remove from heat to a platter and cover with foil.
Brown the onions, 1 clove of garlic,  and mushrooms in the same pan.
Add the red wine and bring to a boil.
Stir the liquid as it cooks, and scrape the browned bits off the bottom of the pan.
Add the meat drippings from the platter, and continue to cook the sauce until it thickens and reduces to a syrupy consistency, about 10 minutes.
While the sauce is cooking, drain the potatoes.
Smash the potatoes with a potato masher, and add the butter and sour cream. Add a touch of milk if you like thinner potatoes.
Place the potatoes in a large pie plate or low pasta dish.
Slice the flank steak against the grain, and lay the slices over the potatoes.
Pour the sauce over the potatoes and meat.
Serve immediately while piping hot.
Place the croutons on the salad and serve with the meat and potatoes.

Wine pairing: a full bodied red such as Gnarly Head Old Vine Zin or Seven Deadly Zins.

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Lean Steak Pinwheels

Baked Yam or Potato

Green Salad with Ranch Style Dressing

Ingredients:

• ½ to 1 pound of breakfast steak or flank steak sliced very thin
• 1 cup of fresh baby leaf spinach
• Sliced provolone cheese
• Salt and pepper
• 1 potato or small yam per person
• Iceberg lettuce mixed with 1 cup of spinach
• 1 tomato
• 1 grated carrot
• ½ cup of parsley
• Sunflower seeds

Preparation of the lean steak pinwheels:
Cover a baking sheet with foil.
Lay the breakfast steak on the baking sheet.
Sprinkle with salt and pepper.
Spread a layer of spinach on the meat and top with a slice of provolone.
Roll the steak up and secure with wooden picks.
Cut into serving side pieces between the picks. There should be about 8 pieces.
Wash the potatoes or yams.
Sprinkle ½ teaspoon of oil on a small square of foil for each potato.
Wrap the potato in the foil.
Bake in the oven at 375 degrees for 45 minutes.
Bake the steak pinwheels for 15 minutes.
Mix the salad ingredients together. Serve with ranch dressing.

Photo/Fever Blue on Flickr

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Beef and Beer Stew in the Slow Cooker or on the Stove with Video

Serve with Garlic Smashed Potatoes

I make a killer St. Patrick’s day corned beef that my family loves with Guinness Stout. It cooks all day in the slow cooker, and that was the inspiration for this recipe. I also found another similar stovetop recipe online with a video showing how to make it. You can use that recipe or mine. Whichever one you use, serve it up in a well of garlic smashed potatoes.






Ingredients for Beef and Beer Stew in the Slow Cooker

• 3 pounds of beef stew meat
• ¼ cup of oil
• 1 onion, chopped
• 1 bag of peeled baby carrots
• 3 stalks of celery, sliced
• 3 cloves of garlic, chopped
• 1 teaspoon of salt
• ½ teaspoon pepper
• 1 bay leaf
• 1 bottle of Guinness Stout

For the smashed potatoes:

• 6 russet potatoes
• 2 cloves of garlic
• 4 tablespoons butter
• ¼ cup of sour cream
• Milk to thin to taste
• Salt and pepper to taste

Preparation of the Beef and Beer Stew

Brown the beef in hot oil. According to Julia Child’s cookbook, dry the beef, then the beef should be browned on all sides, with no pieces touching.
Next, place the beef, vegetables, and spices in the slow cooker.
Pour the Guinness Stout over the top.
Cook on low heat all day for 8-10 hours.
1 hour before serving, melt 2 tablespoons of butter.
Add 2 tablespoons of flour and stir. This is called a roux.
Add the roux to the beef stew and stir well.
Cover again and cook for another hour.
Prepare the garlic smashed potatoes.
Cook the potatoes and garlic in boiling water for ½ hour or until tender.
Smash the potatoes using a potato masher with the butter and sour cream.
Stir in some salt and pepper and add milk to make the potatoes as thin as you like.
Place the potatoes in a bowl, and make a well.
Pour a heaping ladle of beef and beer stew into the potato well.

Enjoy!

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Slow Cooker Diablo Beef and Rice

Ingredients:
2 lbs of beef stew meat, lean, cut in bite sized chunks
1 onion, chopped
1 bell pepper, chopped
1 stalk of celery, chopped
1 small can of chopped green chilis
1 package of taco seasoning
2 tablespoons of flour
1 can (6 ounces) of tomato paste
1 can (6 ounces) of water
2 Tbsp white vinegar
1 can of Ro-Tel tomatoes (diced tomatoes with green chilis and onions)
2 cups of rice
½ head of lettuce
1 tomato, cut up
½ cucumber, cut up

Preparation:
Put the flour, taco seasoning, and meat into a bag and toss to coat the meat.
Place the meat with the seasoning and flour in the slow cooker. Add all the ingredients except the rice and stir together.
Cook on low for 8 hours.
Pour the rice into the slow cooker and turn to high. Cook for 40 minutes or until the rice is soft and has absorbed most of the liquid.
While the rice cooks, toss the lettuce, tomato, and cucumber for a dinner salad.
Serve with grated cheese and sour cream, if desired.



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Sweet Ribs with Roasted Root Vegetables

Pop these ribs and vegetables in the crockpot in the morning for a warm fall dinner. Yes, you’ll need two crockpots for this one. Otherwise, cook the ribs in the crockpot and the vegetables in the oven that evening.


Ingredients:
Pork or beef ribs, bone-in
2 Tbsp vinegar
1 bottle honey barbeque sauce
2 potatoes, peeled and cut into cubes
1 yam, peeled and cut into cubes
2 parsnips, peeled and sliced
1 yellow onion, quartered
¼ cup of parsley, chopped
Salt and pepper

Preparation:
Cook the ribs:
Simmer the ribs in water to cover and the vinegar for 10 minutes.
Sprinkle salt and pepper on the ribs and place in the crock pot.
Pour the honey barbeque sauce over the top.
Cook on low for 8 hours.

Cook the vegetables:
There are two ways to do the vegetables.
In the crock pot:
Place the vegetables in a crockpot lightly coated with oil.
Sprinkle with salt and pepper, and cook on low for 8 hours.
In the oven:
Place the vegetables in a baking dish, dot with butter, sprinkle with salt and pepper, and cover with tin foil.
Bake for 45 minutes at 375 degrees. Uncover and cook for 10 minutes longer, to brown.

Serve this with lots of napkins and iced tea.

Another delicious ribs recipe is Country Pork Ribs with Pesto Mashed Potatoes.

Saucy Beef Crockpot Stew

Hot Homemade Bread




For this dinner, everything is prepared in the morning. All you have to do is take the bread out of the bread machine in the afternoon and slice it. Enjoy!

Ingredients:
2 lbs. beef stew meat, trimmed of all fat
2 potatoes, peeled and chopped into quarters
1 onion, sliced
3 carrots, peeled and sliced
1 tsp red pepper flakes
1 can condensed cheddar cheese soup
2 cans condensed tomato soup
1 Tbsp Kitchen Bouquet Browning & Seasoning Sauce-32 oz.

Flour and yeast for the bread machine bread

Preparation:
Spray the crock pot with cooking spray or a thin coating of cooking oil.
Place the vegetables in the crock pot.
Place the meat in the crock pot on top of the vegetables.
Stir together the soups, red pepper flakes, and Kitchen Bouquet.
Pour over the meat and vegetables.
Cook on low for 8 to 10 hours.
Place all the ingredients for the bread in the bread machine according to directions.
Set the delay bake function to have the bread ready 20 minutes before the stew.
Serve the beef stew with the hot homemade bread.


I've used Kitchen Bouquet for years, and there's nothing quite like it for browning and seasoning beef. There isn't any substitute for it. It has it's own unique flavor which is quite tasty. One bottle will last a long time in the kitchen. Store it in the refrigerator for best results.

Beef Pot Pie

Tossed Salad with Walnuts and Mandarin Oranges

Pot pies don’t have to be hard to make. Use ingredients that are already prepped to make it quick to prepare.

Ingredients:
1 lb beef stew meat, cut into small pieces
1 jar of beef gravy
1 package of frozen mixed vegetables
1 cup of chopped celery, onion, and carrots, mixed
2 frozen pie crusts
2 Tbsp flour
1 tsp salt
½ tsp pepper
2 Tbsp olive oil
Tossed salad ingredients:
½ head of iceberg lettuce, chopped
1 stalk of celery, chopped
1 can of mandarin oranges, drained
¼ cup of chopped walnuts
Asian style salad dressing

Preparation:
Set the pie crusts on the counter to thaw out.
Wash and dry the beef stew meat and place it in a Ziploc bag.
Add the flour, salt and pepper to the bag.
Toss the meat to coat in flour.
Cook in hot oil until it is well done.
Remove the beef to a separate dish and cook the celery, onion, and carrots in the oil until tender.
Remove the vegetables and drain the oil from the pan.
Mix the beef, celery, onion, carrots, mixed vegetables, and gravy in the pan and warm through.
Pour the mixture into the bottom pie crust.
Remove the top pie crust from the pan and lay over the top of the other crust.
Crimp the edges together with finger and thumb.
Cut slats into the top crust.
Bake at 375 degrees for 45 minutes.
While the pot pie bakes, toss the salad ingredients together with ¼ cup of salad dressing.

Photo: Joshua M. Neff

Easy Broccoli and Beef Calzones

Tossed Salad

Ingredients:
1 lb ground beef
1 small package of frozen chopped broccoli
1 cup shredded Mozzarella
½ chopped onion
½ cup pizza sauce
½ cup sliced mushrooms
1 small can sliced black olives
½ tsp salt
¼ tsp pepper
1 tsp ground oregano
2 cans of refrigerated cresent rolls
½ head of iceberg lettuce
1 chopped tomato
¼ cup grated carrots
Garlic croutons

Preparation:
Cook the ground beef with the salt, pepper, oregano until brown.
Drain the meat mixture.
Stir in the broccoli, cheese, onion, mushrooms and pizza sauce. Simmer for about ten minutes.
Lay one sheet of the crescent roll dough on a baking sheet.
Spoon the ground beef into the center of each triangle.
Lay the second sheet of crescent roll dough on top.
With a fork, press together the edges of each triangle.
Bake at 375 degrees for 20-25 minutes or until the top is golden brown.
While it’s baking, toss the salad ingredients.
Serve piping hot from the oven.

Steak and Roasted Vegetables

Steak and Roasted Vegetables
Tossed Salad
Quick Garlic Breadsticks

Steaks for each person, rib-eye, sirloin, or your favorite steak
Steak rub or spices of your choice (We use Creole seasoning.)
One potato for each person, peeled and cut up
One sweet potato, peeled and cut up
One carrot for each person, peeled and cut in chunks
1/2 cup of parsley, chopped
2 Tbsp olive oil
Salt and pepper
1 can of refrigerated biscuits
2 Tbsp real butter (not margarine)
1 tsp garlic powder
1 tsp onion powder
1 head of romaine, chopped
1 large tomato, cut up
2 radishes, thinly sliced
Croutons
Salad dressing

Prepare the vegetables by placing them in a covered baking dish.
Sprinkle the olive oil, parsley, and some salt and pepper over the vegetables and toss to coat.
Cover the vegetables with tin foil if you don't have a covered dish.
Bake in a 375 degree oven for one hour or until the vegetables are fork tender.
While the vegetables are baking, season the steaks.
Just before the vegetables are done, toss the salad.
Put the steaks on the grill.
For the biscuits, take them out of the can. Roll them into short ropes and twist.
Place the twists on a baking sheet.
Melt the butter and stir in the garlic and onion powder.
Brush the melted butter mixture over the breadsticks.
Remove the vegetables from the oven.
Heat the oven to 450 degrees and bake the breadsticks 8-10 minutes.
If they are ready before the steaks, keep them warm and tender by placing them in a dish and covering with a towel.
Enjoy your steak dinner!

Beef with Mostaccioli and Veggies

Beef with Mostaccioli and Veggies
Dinner Salad


Ingredients:
1 lb beef sirloin steak cut into small pieces
1 onion
1 bell pepper
1 Chinese eggplant or zucchini
2 cloves garlic, crushed
1 Tbsp olive oil
½ lb fresh green beans or one package frozen (fresh is best!)
1 tsp red hot pepper flakes
1 lb mostaccioli pasta
Salt and pepper
2 cups red leaf and green leaf lettuce mixed
¼ cup shredded carrots
½ sliced cucumber
2 thinly sliced radishes
Parmesan cheese for the table.


Preparation:
Set the table.
Heat boiling water and cook the mostaccioli according to the package directions.
Cook the beef in olive oil until well done. Set aside.
Cook the onion, bell pepper, garlic, and eggplant or zucchini in the pan until tender.
Add the beef back to the pan.
Stir in the green beans and red pepper flakes. Cover and keep over medium low heat.
Tear the lettuce and place into bowls.
Top with the carrots, cucumber, and radishes.
Drain the mostaccioli. Stir the pasta into the pan with the beef and vegetables.
Serve with the salad and parmesan cheese.

Beef with Mustard Greens

Beef with Mustard Greens
Chilled Cooked Sweet Potatoes in Italian Dressing
Sourdough Bread

Ingredients:
1 lb of stir fry beef, or thinly sliced sirloin steak
1 lb bag of mustard or collard greens
6 cremini mushrooms, thinly sliced
1 onion, cut into chunks
1 clove of garlic, crushed
½ cup of cherry tomatoes
2 Tbsp olive oil
1 Tbsp Kitchen Bouquet seasoning sauce
4 sweet potatoes, peeled and cut into chunks
4 Tbsp Italian dressing


Preparation:
Boil enough water to cover the potatoes and cook until tender.
Toss the potatoes in the salad dressing and place in the refrigerator to cool.
This step can be done in the morning or the night before.
Cook the meat with the garlic in olive oil over medium/high heat. Set aside.
Cook the onion and mushrooms until tender.
Add the meat back to the pan and add the Kitchen Bouquet. Cook for 2-3 minutes.
Add the mustard greens to the pan. Cover and cook 5 minutes on medium heat.
Stir the meat and vegetables together to coat with the sauce. Cook until the greens are soft.
Stir in the cherry tomatoes and cook until they are warmed through, about 3 minutes.
Serve with the sweet potatoes and sourdough bread.

Creamy Beef and Mushroom Risotto

Creamy Beef and Mushroom Risotto
Tossed Dinner Salad

Ingredients:
1 lb flank steak, cut into strips (Sometimes sold as fajita meat.)
1 cup of crimini mushrooms, sliced
1 yellow onion, sliced
1 Tbsp olive oil
1 can cream of mushroom soup
½ cup sour cream
¼ cup chopped parsley
2 cups risotto
1 Tbsp real butter
1 cup dry white wine
1 cup chicken broth
1 tsp salt
1 tsp fresh ground black pepper
¼ cup grated Parmesan
1 lb of mixed salad greens
2 tomatoes, sliced
½ cucumber
Croutons
Salad dressing of your choice. (Caesar salad dressing tastes good with this meal.)

Preparation:
Set the table.
Cook the flank steak in the olive oil until well done.
Remove from heat. Cook the vegetables in the same pan.
Melt the butter in a saucepan. Put the risotto in the pan and stir well.
Add the chicken broth and one cup of water.
Cook over medium heat, stirring frequently until most of the liquid is absorbed.
Add the white wine and one more cup of water, the salt, and the pepper to the risotto.
Continue to cook, stirring frequently, until the liquid is absorbed.
Mix the salad greens and the tomato.
Put the meat back into the pan with the vegetables.
Stir in the cream of mushroom soup and the sour cream.
If the sauce needs to be a bit thinner, gradually add milk 1-2 tbsp at a time until it reaches the consistency you prefer.
Serve the Creamy Beef over the risotto, top with chopped parsley, and toss the croutons into the salad.

Speedy Taco Dinner in a Dish

Speedy Taco Dinner in a Dish

Ingredients:
1 lb ground turkey (You may also use ground beef if you prefer.)
1 yellow onion, chopped
1 envelope taco seasoning mix
1 can tomato sauce (15 ounces)
1 can whole kernel corn, drained (15 ounces)
1 can sliced black olives
1 can chopped green chilis
2 cups shredded Cheddar
2 cups Bisquick or baking mix
1 cup milk
2 eggs
2 cups shredded lettuce
1 tomato, chopped
Sour cream
Salsa

Preparation:
Heat the oven to 375 degrees.
Brown the turkey in a pan with the onion until well done.
Stir in the taco seasoning mix, the tomato sauce, corn, black olives, and green chilis.
Pour into a 13x9 baking dish.
Cover with the cheese.
Mix the baking mix, milk, and eggs. Pour over the meat and cheese.
Bake for 30 minutes or until the topping turns golden brown.
Serve with lettuce, tomato, sour cream, and salsa as condiments.

Beef Pepper Steak

Beef Pepper Steak
Jasmine Rice
Salad with Mandarin Oranges

Ingredients:
One pound of thin sirloin steak, cut into strips
1 fresh clove of garlic
2 tablespoons of soy sauce
1 1/2 tbsp. cornstarch
1 tablespoon of fresh grated gingerroot, or 1 teaspoon of ginger powder
2 bell peppers, one red and one green
1 sliced onion
2 fresh tomatoes, cut into eighths
1 cup of rice
½ head of iceberg lettuce
1 small can of mandarin oranges
1 small can of crispy chow mein noodles or 1 small bag of sliced almonds
Asian style dressing
2 tablespoons of vegetable oil

Preparation

20 minutes before dinner:
Cook the rice according to the package directions. I use 1 part rice to 2 parts water.
Fry the sirloin steak over medium high heat in the oil. When the meat is still pink, add the onions, garlic, and the bell peppers.
Stir in the soy sauce and ginger. Turn heat down to medium.
Cut up the lettuce. Top with mandarin oranges and toss with Asian dressing. Sprinkle the almonds or chow mein noodles over the top.

5 minutes before dinner:
Mix the cornstarch with ¼ cup of water and stir into the beef mixture. Add the tomatoes. Cover and cook on low heat for 5 minutes.
Set the table.
Serve the Beef Pepper Steak over the steamed jasmine rice.

Swedish Meatballs

Swedish Meatballs
Egg noodles
Mixed vegetables

Ingredients:
1 pound of ground beef
½ pound of pork sausage
1 onion, chopped very fine
1 egg
¼ cup of skim milk
½ cup of bread crumbs (I like Progresso brand.)
1 tsp salt
½ tsp nutmeg
2 Tbsp butter
3 Tbsp flour
1 can of evaporated skim milk
½ tsp salt
1 tsp parsley
¼ tsp pepper
¼ tsp nutmeg
Egg noodles
1 package of frozen mixed vegetables

Preparation:
Mix the first eight ingredients together.
Form into 1 inch balls. This recipe makes about 48 meatballs.
Place in a 9x13 inch baking pan and bake at 350 degrees for 30 minutes.
Set the table.
While the meatballs are baking, bring the water to boil for the egg noodles.
Cook the egg noodles according to directions.
Melt the butter in a pan.
Stir in the flour. Gradually add the evaporated milk, stirring to keep it smooth.
If the sauce is too thick, add more milk ¼ cup at a time.
When the sauce reaches a smooth, creamy consistency, add the salt, parsley, pepper and nutmeg.
Keep warm until the noodles are cooked.
Steam the mixed vegetables in the microwave. Sprinkle parsley over the top.
Set aside 12-18 meatballs for a dinner next week.
Stir the remaining meatballs into the sauce and serve over the noodles.


Important! Save 12-18 meatballs and freeze in a plastic freezer bag. They will be used in a Meatball Sandwiches Dinner next week.

Beef Fajitas

Beef Fajitas

Ingredients:
1 1/2 pounds beef flank or sirloin steak
1 onion, sliced
1 green bell pepper, cut into strips
¼ cup chopped cilantro
2 garlic cloves, crushed
1 Tbsp chili powder
2 tsp. ground cumin
1/2 tsp. salt
1 Tbsp olive oil
1 avocado chopped
1 tomato, chopped
2 cups of lettuce, shredded
Sour Cream
Salsa
8 soft taco size flour tortillas
Refried beans
Carrot sticks

Directions:
Set the table.
Cook the beef in garlic and hot oil. Use a cast iron skillet if you have one.
Add the spices to coat the meat.
Add the onion, bell pepper, and cilantro and cook until crisp-tender.
Serve the meat hot off the skillet. Top the fajitas with the avocado, tomato, sour cream, and salsa.
Serve refried beans and carrot sticks on the side.