Posts Tagged ‘beef’

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Taco Spinach Salad

August 18, 2013

Yum!

1/2 pound of ground beef (grass fed, no antibiotic/hormones, all that jazz)
1 Tablespoon of chili powder
1 Tablespoon of cumin
1 cup of spinach
1 cup of diced tomatoes
1/2 cup of diced onions
1/2 cup of diced peppers (tri-color)
1/2 Tablespoon of cilantro
1 Tablespoon of coconut oil
1 Tablespoon of Wholly Guacamole or make your own

A little cheese if you can handle it. I can handle a very little of it so I added some to mine.

Toss the peppers and onions into a skillet with melted coconut oil and wait until the onions start to brown a little. Add in the ground beef, mashing it up into little bit along the way. Add in your seasoning and mix it thoroughly. When the meat is browned, drain the skillet, add in the tomatoes and cilantro. Serve over the spinach and top with the guacamole and cheese (optional). Enjoy.

Taco Salad

Taco Salad

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Baked Cheeseburgers Redux

January 12, 2013

So tonight the wife is sick so I got to make dinner just for me, a rare occasion. This of course means I get to spice up the food a little since she hates spices. I decided to do just a little variation of my baked cheeseburger recipe from a while ago, here we go.

Do the same as the link above except, when you’re cooking up the onions, add in some jalapeño pepper (to your liking) and a dash or so of cayenne. I also added some Worcestershire sauce to the meat before I patted out the burgers. I topped this with just a little horseradish sauce and a fried egg. The spinach was sautéed in butter olive oil with garlic and onions. Hope you enjoy.

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Roasted “New Year’s” Prime Rib

January 1, 2013

To be honest, I’ve never cooked prime rib before and I wouldn’t have now because it is FATTY but it was also New Years “so”, I thought, “why not?”  The first thing I learned is that there is a reason they charge so much for it in restaurants, it is expensive if you buy the good stuff and, well, you should definitely buy the good stuff. I googled around for a good recipes and kinda just pieced one together from what I found and, well, it came out pretty good or really good judging by the low amount of leftovers. Anyway, here we go.

 

Get a 4 to 5 pound or so prime rib, have the butcher trim the fat and cut and tie the bones back, it will make your job much easier in the kitchen. Once you get the beef home, pretty much all the recipes agree, let the meat come up to nearly room temperature before you do anything. Once that is ready, plop the meat into a roasting pan and pat the outside with a good, high quality Worcestershire sauce — this wasn’t in any of the recipes but it just made sense to me — salt and pepper liberally and, if you don’t have a wife or husband that hates spiciness then some cayenne peppers wouldn’t be a sad thing either. I put some broccoli and cauliflower on the bottom of the pan and put the roast on top. Put your oven on broil and put the roast in the oven, let the meat char/sear for about 10 – 12 minutes and then reduce the heat to about 325 and cook for about 2.5 hours (for rare) — take it out of the oven once it reaches about 10 degrees prior to your desired temperature, cover it with foil and let it “cook” for about 10 more minutes, slice and serve. You can make a gravy out of the drippings if you want, I didn’t because, well, gravy. I served with horseradish sauce. Enjoy.

 

"New Years" Prime Rib

“New Years” Prime Rib

"New Years" Prime Rib

“New Years” Prime Rib

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Steak & Veggie Stir Fry

September 10, 2012

A couple of things before this recipe. First, don’t buy “stir fry steak” that is pre-cut and pre-packaged unless you know the butcher really well. Most of that kind of stuff is the worst or “left over” cuts of meat that they have laying around. Get yourself a good lean cut of meat (I like lean strip or sirloin) and tenderize it well (beat it, basically) and then slice into small pieces, this will yield a great stir fry. Second, don’t cheap out on the balsamic vinegar, get a good grade of it, you won’t regret it.  Now that we have that out of the way, here we go:

 

Take a wok, warm it up and allow some Olivio Light to melt in it, add red, yellow and green peppers plus red onions and let them cook a bit, season with salt, pepper, basil and thyme. Add in your steak and let it cook until its seared on all sides but not quite done in the middle. Add in your spinach and then about three tablespoons of balsamic vinegar and cook it down. Finally, add in some already steamed green beans and stir well. This is pretty delicious and a really pretty dish. Enjoy!

 

Steak & Veggie Stir Fry

Steak & Veggie Stir Fry

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Herb Rubbed Steak, Steamed Asparagus & Peas

September 9, 2012

Take two steaks, about an inch thick and pat them dry. Let them sit out of refrigerator until about room temperature. Mix together basil, thyme, garlic, oregano and crushed red pepper then rub on both sides of the steak. Place steak in a broiler pan and broil for about twelve to fifteen minutes and despite what the internet may say flip the steak about half way through. Put a pat of Olivio on the steak while still hot for a nice glaze. Let the steak rest four or fie minutes.

In a steamer, steam asparagus spears and peas until firm it tender, top with Olivio and Parmesan cheese for great flavor.

Enjoy.

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Herb Rubbed Steak

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Mexican Meatloaf w/ sautéed Spinach & Green Beans

September 8, 2012

This idea was born out of my desire for something a little different to eat. Hope you enjoy it.

Take 1 and 1/2 pound of quality ground beef, mix in a bowl with sautéed onions (in Olivio), salsa (diced tomatoes, garlic, cilantro, mix and chill for about a hour), reduced fat Mexican blend cheese and two eggs. Form into a loaf and place in a baking dish. Bake for about 75 minutes on 350 and top with cheddar and salsa.

Sauté spinach in a Olivio with onions, peppers and mushrooms with a little fresh lemon juice.

Steam green beans and top with Olivio.

It looks gross but tastes great. 🙂

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Wood Grilled Beef Roast

August 4, 2012

This was totally a spur of the moment thing so I might adjust and post this recipe a bit more later as I experiment with it.

Get yourself a beef roast, should be easy enough, go visit a butcher or your local grocery store. Now that you’ve obtained your roast, poke some holes in it with a fork. In a large freezer bag pour some soy sauce (I would prefer Worcestershire sauce but my wife hates it so I used soy), garlic, onions and just a touch of lemon juice. Put the hole-riddled roast in the bag, seal it and then turn it upside down and back a couple of times. Put it in the fridge for about an hour to allow the sauce and spices to really soak in. Once ready throw it on the grill and sear all four sides. This will BURN quickly so if you have a roasting rack on your grill then use that to slow roast it. Searing locks in the juices and can rescue even the worst cuts of meat from flavorless limbo. Anyway, after searing roast until it is to your preferred temperature, mine is medium for roast and then enjoy.

 

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