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‘Beef’ Category

  1. Steak and Potato Kabobs with Creamy Cilantro Sauce

    November 9, 2011 by Jarrett


    Steak kabobs get a Southwestern spin with poblano peppers and a creamy sauce spiked with cilantro, chile powder, cumin, and vinegar.

     

    STEAK & POTATO KABOBS w/ CREAMY CILANTRO SAUCE

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 40 Minutes | Ready In: 40 Minutes

     

    INGREDIENTS:

    • 1/2 cup packed fresh cilantro leaves, minced
    • 2 tablespoons red-wine vinegar or cider vinegar
    • 2 tablespoon(s) reduced-fat sour cream
    • 1 clove (small) garlic, minced
    • 1 teaspoon chile powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt, divided
    • 8 new or baby red potatoes
    • 1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces
    • 2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
    • 1 teaspoon extra-virgin olive oil
    • 1 large sweet onion, cut into 1-inch chunks

    PROCEDURE:

    • Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl.
    • Set aside
    • Preheat grill to high.
    • Place potatoes in a microwave-safe container.
    • Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
    • Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl.
    • Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers.
    • Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium.
    • Serve the kabobs with the reserved sauce.

    Enjoy,
    Chef Phil

      Serve with a nice tossed salad to complete this meal.


    Category Beef, Recipes | Tags: , | No Comments

  2. Chili Cornbread Casserole Recipe

    November 2, 2011 by Jarrett


    Here’s a fun way to serve chili and cornbread together.

     

    CHILI – CORNBREAD CASSEROLE

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 1 Hour | Ready In: 1 1/2 Hours

     

    INGREDIENTS:

    Chili:

    • 1 tablespoon canola oil
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 3 cloves garlic, minced
    • 1 pound 95%-lean ground beef
    • 2 cans (15-ounce) kidney beans, rinsed
    • 1 can (28-ounce) crushed tomatoes, undrained
    • 3 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1 teaspoon sweet paprika
    • 1/4 teaspoon cayenne pepper (optional)

    Cornbread:

    • 1 1/4 cups cornmeal
    • 3/4 cup whole-wheat flour
    • 2 tablespoons sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 large egg, lightly beaten
    • 1 1/4 cups low-fat milk
    • 2 tablespoons canola oil
    • 1/2 cup chopped fresh cilantro
    • 1 1/2 cups extra-sharp Cheddar cheese, shredded

    PROCEDURE:

    To prepare chili:

    • Heat oil in a Dutch oven over medium heat.
    • Add onion and cook until beginning to soften, about 4 minutes.
    • Add bell pepper and garlic and cook for 1 minute.
    • Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes.
    • Stir in beans, tomatoes and their juice, chili powder, cumin, paprika, and cayenne (if using).
    • Bring to a boil; reduce heat to maintain a simmer, cover, and cook until slightly thickened, about 20 minutes.
    • Preheat oven to 350 degrees F.
    • Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

    To prepare Cornbread:

    • Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
    • Whisk egg, milk, and oil in a medium bowl.
    • Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined.
    • Transfer the chili to the prepared baking dish and sprinkle with cheese.
    • Spread the cornbread batter evenly over the chili.
    • Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes.
    • Let stand for 10 minutes before serving.

    Enjoy,
    Chef Phil

      Don’t let the ingredient list intimidate you — this casserole is easy to make and a real crowd-pleaser.


    Category Beef, Chili, Recipes | Tags: ,,, | No Comments

  3. Spicy Beef with Shrimp and Bok Choy

    October 24, 2011 by Jarrett


    Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the clean, sweet crunch of bok choy.

     

    SPICY BEEF w/ SHRIMP and BOK CHOY

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 1/4 Cup rice wine
    • 1 1/2 tablespoons oyster-flavored sauce
    • 2 teaspoons cornstarch
    • 4 teaspoons canola oil, divided
    • 3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise, and thinly sliced
    • 1/3 teaspoon crushed red pepper
    • 10 (21-25 per pound) shrimp, peeled, deveined, and chopped
    • 1 pound bok choy, (preferably baby) bok choy, trimmed and sliced into 1-inch pieces

    PROCEDURE:

    • 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 or wok over medium-high heat.
    • Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes.
    • Transfer the beef, shrimp, and any juices 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-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

    Enjoy,
    Chef Phil

      Rice noodles or brown basmati rice and a Tsingtao beer will make you feel like you’re eating in your favorite Chinese restaurant.


    Category Beef, Recipes | Tags: ,,,, | 1 Comment

  4. Beef & Bean Chile Verde Recipe

    October 17, 2011 by Jarrett


    Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa.

     

    BEEF & BEAN CHILE VERDE

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 30 Minutes

     

    INGREDIENTS:

    • 1 pound(s) 93%-lean ground beef
    • 1 large red bell pepper, chopped
    • 1 large onion, chopped
    • 6 clove(s) garlic, chopped
    • 1 tablespoon(s) chili powder
    • 1/4 teaspoon(s) cayenne pepper, or to taste
    • 1 jar(s) (16-ounce) green salsa, green enchilada sauce, or taco sauce
    • 1/4 cup(s) water
    • 1 can(s) (15-ounce) pinto or kidney beans, rinsed

    PROCEDURE:

    • Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon
    • Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.
    • Stir in salsa (or sauce) and water; bring to a simmer.
    • Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
    • Stir in beans and cook until heated through, about 1 minute.

    Enjoy,
    Chef Phil

      To make it a complete meal, serve with fresh cilantro, red onion, and Monterey jack. Add cornbread on the side and your favorite hot sauce.


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  5. Beef Stroganoff Recipe

    October 13, 2011 by Jarrett


    Tender strips of beef and mushrooms cooked in sour cream and served over noodles make up this classic recipe.

     

    BEEF STROGANOFF

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 2 Hours

     

    INGREDIENTS:

    • 1 pound braising steak, cut in strips, chuck or round steak will do
    • 2-4 tablespoons butter
    • 1 medium onion, chopped, 3 1/2 ounces
    • 2 cloves garlic, minced
    • 1/2 pound mushrooms, sliced
    • 1 beef bouillon cube
    • 1 cup boiling water
    • 1/2 teaspoon marjoram
    • 2 tablespoons sour cream
    • Pinch fresh parsley, chopped, optional (I use Italian flat leaf)

    PROCEDURE:

    • In a large skillet, brown the meat in butter.
    • Add the onion; cook a couple minutes until they start to brown.
    • Add garlic and mushrooms; season with salt and pepper.
    • Cook about 3 minutes.
    • Meanwhile, dissolve the bouillon in the boiling water; stir into the meat.
    • Bring to a boil, then transfer to a large covered casserole.
    • Bake at 325º, covered, 1 to 1 1/2 hours.
    • Stir and check every 30 minutes to see if meat is tender.
    • Stir in the marjoram and sour cream. (Do not boil)
    • Stir in the parsley, if using.

    Enjoy,
    Chef Phil

      I serve this over hot buttered egg noodles.


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  6. Slow Cooker Brisket & Onions Recipe

    October 4, 2011 by Jarrett


    This is so simple…just four ingredients thrown in the slow cooker!

     

    SLOW COOKER BRISKET & ONIONS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: 8 Hours

     

    INGREDIENTS:

    • 1 (3 pound) beef brisket
    • 2 (12 ounce) bottles chili sauce
    • 1 (1 ounce) envelope dry onion soup mix
    • 2 teaspoons garlic powder

    PROCEDURE:

    • Place the beef brisket into a slow cooker.
    • In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder.
    • Pour over the brisket.
    • Cover, and cook on the Low setting for 8 hours.
    • Slice the brisket against the grain, and pour the gravy over the slices.

    Enjoy,
    Chef Phil

      Not only is it great to come home to a hot delicious meal…your home will smell wonderful too! It is great with the extra gravy spooned over egg noodles or mashed potatoes.


    Category Beef, Recipes | Tags: ,, | No Comments

  7. Seven Layer Dip Recipe

    September 13, 2011 by Jarrett


    It’s that tailgating time of year, here’s favorite that has been around before they called it “tailgating”.

     

    SEVEN LAYER DIP

    Serves: 15 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 15 Minutes

     

    INGREDIENTS:

    • 1 1/2 pounds ground beef
    • 1 (16 ounce) can refried beans
    • 4 cups shredded Cheddar-Monterey Jack cheese blend
    • 1 (8 ounce) container sour cream
    • 1 cup guacamole
    • 1 cup salsa
    • 1 (2.25 ounce) can black olives, chopped
    • 1/2 cup chopped tomatoes
    • 1/2 cup chopped green onions

    PROCEDURE:

    • In a large skillet, brown ground beef.
    • Set aside to drain and cool to room temperature.
    • Spread the beans into the bottom of a 9×13 inch serving tray that is about 1 1/2 inches deep.
    • Sprinkle 2 cups of shredded cheese on top of beans.
    • Sprinkle beef on top of cheese.
    • Spread sour cream very slowly on top of beef.
    • Spread guacamole on top of sour cream.
    • Pour salsa over guacamole and spread evenly.
    • Sprinkle remaining shredded cheese.
    • Sprinkle black olives, tomatoes, and green onions on top.
    • You can serve this dish immediately, or refrigerate it over night and serve cold.
    • I think it tastes better at room temperature

    Enjoy,
    Chef Phil

      This is a great party dip because it’s best served at room temperature. You can set it out on the table early and finish cooking the rest of your meal.


    Category Appetizers & Party Food, Beef, Recipes | Tags: ,,,, | No Comments

  8. Carne Asada Recipe

    August 29, 2011 by Jarrett


    This easy dinner recipe blends cumin, Mexican oregano, and chipotle spices for a zesty take on a simple skirt steak.

     

    CARNE ASADA

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 40 Minutes

     

    INGREDIENTS:

    • 1 teaspoon(s) ground chipotle chili
    • 1 teaspoon(s) ground cumin
    • 1/2 teaspoon(s) dried Mexican oregano, crumbled
    • 1/2 teaspoon(s) kosher salt
    • 1 large (1 1/4-pound) skirt steak, cut into 4 pieces
    • 3 tablespoon(s) extra-virgin olive oil
    • 1/2 lime
    • 1 large sweet onion, halved, cut into thin strips
    • 1 red bell pepper, seeded, cut into 1/2-inch-wide strips
    • 1 yellow bell pepper, seeded, cut into 1/2-inch-wide strips
    • 1 large poblano or Anaheim chile, seeded, cut into 1/2-inch-wide strips
    • 2 clove(s) garlic, chopped
    • 1/4 cup(s) chopped cilantro
    • 1/2 teaspoon(s) kosher salt
    • 1/4 teaspoon(s) freshly ground pepper
    • 12 corn tortillas, warmed according to package directions
    • Lime wedges

    PROCEDURE:

    • Combine chipotle, cumin, oregano, and salt in a small cup.
    • Rub steak pieces with 1 tablespoon of the oil, then with spice mixture.
    • Squeeze juice from lime half over steak pieces.
    • Heat a stove-top grill pan over medium heat.
    • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
    • Add onion, bell peppers, and chile; sauté 4 minutes.
    • Add garlic and continue to sauté 4 to 6 minutes, or until crisp-tender.
    • Remove from heat; stir in cilantro and season with kosher salt and pepper.
    • Grill steaks 3 minutes per side for medium-rare.
    • Remove from grill; let rest 5 minutes.
    • Slice against the grain and serve with pepper mixture, warm tortillas, and lime wedges.

    Enjoy,
    Chef Phil

      This is a very tasty meal made from a rather inexpensive cut of beef, add the refried beans and Mexican rice for the complete meal.


    Category Beef, Recipes | Tags: ,,, | No Comments

  9. Brisket Bolognese Recipe

    August 12, 2011 by Jarrett


    An inexpensive cut of meat that makes an elegant meal.

     

    BRISKET BOLOGNESE

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 3 Hours

     

    INGREDIENTS:

    • 2 slices bacon, chopped
    • 2 Tbsp. Olive Oil
    • 2-1/2 lb. beef brisket
    • 2 large carrots, finely chopped
    • 2 ribs celery, finely chopped
    • 1 small onion, finely chopped
    • 1 clove garlic, finely chopped
    • 1 cup dry red wine OR beef broth
    • 1 Quart marinara sauce (store bought or homemade)
    • 1 tsp. sugar
    • 1/4 cup heavy or whipping cream
    • 2 Tbsp. finely chopped fresh parsley

    PROCEDURE:

    • Preheat oven to 325°
    • Cook bacon in deep 12-inch nonstick pan until crisp.
    • Remove bacon; reserve drippings.
    • Add Olive Oil to reserved drippings and brown brisket over medium-high heat.
    • Remove brisket to 13 x 9-inch roasting pan.
    • Cook carrots, celery and onion in same skillet over medium-high heat, stirring occasionally, 4 minutes or until vegetables are golden.
    • Stir in garlic and cook 30 seconds.
    • Stir in wine.
    • Bring to a boil over high heat.
    • Stir in Sauce and sugar.
    • Return to a boil.
    • Pour sauce mixture over brisket.
    • Cover with aluminium foil. Bake 2-1/2 hours or until brisket is tender.
    • Thinly slice brisket, then shred with fork. Return brisket to sauce, then stir in cream.
    •Cover and bake an additional 30 minutes or until heated through. Stir in bacon and parsley. Serve, if desired, over hot cooked pasta.

    Enjoy,
    Chef Phil

      Serve over a bed of your favorite pasta to complete this dish.


    Category Beef, Recipes | Tags: ,, | No Comments

  10. Tailgate Chili Recipe

    August 8, 2011 by Jarrett


    Facebook request from Pat in Minnesota

     

    TAILGATE CHILI

    Serves: 10-12 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 2 Hours

     

    INGREDIENTS:

    • 2 pounds lean ground beef
    • 1 bottle Bloody Mary Mix (I use Zing-Zang)
    • 1 (29 ounce) can tomato sauce
    • 1 (15 ounce) can kidney beans, drained and rinsed
    • 1 (15 ounce) can pinto beans, drained and rinsed
    • 1 1/2 cups chopped onion
    • 1/4 cup chopped green bell pepper (optional)
    • 1/8 teaspoon ground cayenne pepper
    • 1/2 teaspoon white sugar
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cumin
    • 1/4 cup chili powder

    PROCEDURE:

    • Place ground beef in a large, deep skillet.
    • Cook over medium-high heat until evenly brown.
    • Drain, and crumble.
    • In a large pot over high heat combine the ground beef, Bloody Mary mix, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder.
    • Bring to a boil, then reduce heat to low.
    • Simmer for 1 1/2 hours. (stir occasionally)

    Enjoy,
    Chef Phil

      It was 97 degrees the day that I made this, I guess chili is good anytime of the year. This one will work well at a Vikings game also, enjoy Pat.


    Category Beef, Chili, Recipes | Tags: ,,, | No Comments

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