Browsed by
Month: July 2008

Beef and Berries

Beef and Berries

This recipe serves two.

Beef roast (2lbs)
Butter (1 stick)
Lemon juice
Worcestershire sauce
Fresh garlic (about 2 tablespoons)
Bacon grease
Salt
Pepper
Fresh Strawberries

In a cast iron skillet, heat bacon grease on medium high. Preheat oven to 450. When the grease is near smoking place roast in the pan. Brown the roast for 2 minutes on each side. Put it in the hot oven for 10 minutes. Take it out of the oven and let rest (in the pan!) for 10 minutes.

Slice it up into about ¼ to ½ inch slices. Do this in the pan, if possible, you want all the juices in there. Then remove the slices (but not the juice) to a plate. Put the butter in the pan and heat on medium. Slice up the garlic and toss it in. let the garlic cook for about 2 minutes while you salt and pepper the beef slices. Toss in the beef, add a healthy amount of lemon juice and Worcestershire sauce. Let the cook for about 2 or 3 minutes. Flip all the meat. Cover and turn the heat down to it’s lowest setting for a few more minutes.

The meat should not be anywhere near done when you take it out of the oven. While it rests, it will cook more, but it should still not be quite done to rare when you slice it up. If, for some reason, it is further along than it should be when you slice it, put the lemon juice and Worcestershire in the skillet for about a minute, before you put the meat in. Then turn off the heat (the skillet will retain the heat), toss the meat in and turn immediately to coat both sides.

Rinse the strawberries and place them on two plates (about 2 or 3 good handfuls each). Place half the meat on each plate. Spoon some of the sauce over the meat. It will run over and get on the strawberries. That’s good, but don’t drown them. Put the rest of the sauce in small bowls for dipping the meat.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Beef and Black Bean Burger Update

Beef and Black Bean Burger Update

I wasn’t happy with the “burgers” because they didn’t have the effect I was going for.

When I ate the leftovers, I didn’t have the same expectations. I ditched the whole burger idea and ate them without the bun and cheese and put some ketchup on them (I very rarely eat ketcup). They were great!

I’m not sure if I really have any use for them, though. They are not a vegetarian option for guests. They don’t replace real burgers, by any means. If I want beef and beans, I think I’d rather have a burrito.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Too Hot!!!

Too Hot!!!

I haven’t been posting much lately. It’s just been too hot to think, much less think creatively about my food and try and translate that into words.

It seems to be subsiding a bit. Hopefully this will last.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Honey Mustard Maple Chicken

Honey Mustard Maple Chicken

I have made this with boneless, skinless chicken breasts and with skin-on, bone-in legs and thighs. Both turned out great!

Chicken
Honey mustard dressing
Maple syrup (the real stuff, not maple flavored pancake syrup)
Garlic powder
Fresh ground black pepper

Heat oven to 350. Place chicken in a casserole dish. Top with all the other ingredients (it doesn’t take much maple). Cover and bake until done, turning and coating again halfway through. If using skin-on chicken, it is best if you cook it uncovered for a few minutes with the skin up at the beginning and the end of cooking, to crisp the skin.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Beef and Black Bean Burger Experiment

Beef and Black Bean Burger Experiment

Don’t freak out! I am not trying to wean myself off meat. I was trying to find a way to stretch the meat and save some money. Beef and bean burritos are great, so I thought I would try mixing beans with my meat for burgers. The plan was to use black beans and ground turkey since it cheaper than beef, but when I went to the store they were out of ground turkey, so I tried it with beef.

I tried using 2/3 beans 1/3 meat, but that was too mushy, so I added more meat making it half and half. That felt right, and I chilled it for a while to make it as firm as possible. I was able to make patties. The plan was to grill them, and that’s what I started to do, but the weather and the fire didn’t cooperate, so I brought them in and cooked them in the iron skillet. Turns out, that was a blessing in disguise. When they were done they were just crumbly enough that the grill would have been a disaster.

I think the crumbliness could be fixed by adding and egg or maybe a spoonful of bacon grease. I probably won’t be trying it myself, though. I wasn’t that impressed with them. My boyfriend liked them, and they weren’t bad at all, but they in no way satisfy a burger craving. So, at this point, if I want to save money, I’ll just eat burgers less often and really enjoy them when I do.

Here is how I did it. Just remember, like most substitute foods, this is good as long as you don’t try to think of it as the real thing.

2 cups Black beans (cooked)
2 cup Ground beef
1/3 cup Worcestershire sauce
½ cup Oats
1 ½ tsp Dijon mustard
1 tbs Maple syrup
4 large cloves fresh garlic
Cayenne
Onion
Salt
Pepper

Drain beans, reserving a little liquid. Put everything except the meat in the food processor until smooth. You can add a tiny bit of the bean liquid if needed. Place in a large bowl with the meat and mix together with your hands. Chill the mixture. Form patties, cook for about 7 minutes on each side.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Tortellini Veggie and Pesto Salad

Tortellini Veggie and Pesto Salad

We just harvested out basil for the first time, and I wanted to make something with it. This is very similar to my Pasta Salad with Tortellini, but does not call for store bought dressing.

Fresh basil
Fresh garlic
Olive oil

Carrots
Peas
Broccoli

Tortellini
Ground beef

Balsamic vinegar
Onion salt
Fresh ground black pepper

Cook tortellini and steam vegetables. Brown meat. All Vegetables should be cut up very small. In the food processor process basil, garlic, and olive oil until close to smooth (making pesto). Toss tortellini, meat, vegetables, and pesto together in a bowl. Add vinegar, onion salt, and pepper to taste.

You can eat this right away while it’s still warm or chill it. The longer it chills, the better it tastes!

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Computer Problems

Computer Problems

Just a quick note for today.

My computer has been down all week! I have got it up and running now and will be posting recipes again starting tomorrow.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Easiest Cook Ahead Burritos

Easiest Cook Ahead Burritos

I like to make a whole lot of these and freeze some. They are really easy, and making more does not add significant time or work.

1 lbGround beef
1 can Refried beans
1 lb shredded cheese
1 can pico de gallo (I use Herdez brand, but any variety of Rotel works, too)

Brown and drain meat. Keep warm on medium heat add beans and pico and mix thoroughly. Add cheese and remove from heat. Mix thoroughly. Allow to cool. Place mixture in tortillas. Heat, covered, in oven at 350 for 20 to 30 minutes.

You can put the mixture in the refrigerator overnight. Allowing it to cool make sit much easier to work with. I put the burritos I plan to freeze directly into the freezer bag, without baking them. That way they don’t get overcooked when you heat them.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Deep Fried Chicken Livers

Deep Fried Chicken Livers

I am running a little slow this week, but here you go…

You don’t have to soak the chicken livers in milk, but it greatly reduces that strong liver taste.

Liver is very nutritious. It is one of the best sources of iron you can find. The type of iron it contains is called heme iron. Heme iron comes from animal products and it is five times more easily absorbed by your body than non-heme iron.

Liver is also a good source of protein, Vitamin A, B12, riboflavin, folate, panothenic acid, Vitamin C, and selenium, and well as many other vitamins and minerals.

Chicken livers
Flour
Garlic powder
Onion powder
Salt
Pepper
Milk

Place flour and spices in a gallon sized ziplock baggie and shake until thoroughly mixed. Drain off blood. Soak in milk overnight. Drain off milk. Coat in flour mixture, by dropping a few at a time into the bag and shaking. Shake off excess coating as you place in deep fryer. Do not stack. Deep fry until done (about 5-8 minutes). Drain on paper towels and salt while hot.

I like to serve it as a finger food or a snack. It is also great for picnics, or as a main dish.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Deep Fried Corn on the Cob

Deep Fried Corn on the Cob

If you avoid corn on the cob because it is difficult to eat and sticks in your teeth, you have to try this! It is very tasty and the kernels just come right out of the cob whole, and they are very tender. They do not stick in your teeth at all. It’s really amazing. I had to try it to believe it. It’s also very easy to make!

Fresh ear of corn
Butter
Salt

Heat the deep fryer to 375 (that’s the highest setting on mine). Remove the husks, silk, and any bad spots form the corn. Fry for 8 minutes. Remove onto a paper towel, and sort of wrap and pat it with the towel to remove the excess grease. Rub with a stick of butter while it’s still hot. Salt and serve.

I cut mine in half so one ear makes 2 servings.

Facebooktwittergoogle_plusredditpinterestlinkedinmail