This recipe serves two.
Beef roast (2lbs)
Butter (1 stick)
Fresh garlic (about 2 tablespoons)
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.
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
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.
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 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!
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.
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.
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.
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
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.