Beef & Broccoli

It is no secret that my husband and I love some good 'take out' Chinese food and this beef & broccoli definitely hits the spot! I found a recipe for beef & broccoli on the Pioneer Woman's television show a few months ago and had to give it a shot. We have since made this dish several times with only a few small changes to the original recipe. This beef & broccoli will definitely be making an appearance at our dinner table again soon!

This recipe will make about 4 servings of beef & broccoli:

• 1/2 cup LOW-SODIUM SOY SAUCE
• 1/4 cup CORN STARCH
• 2 Tbs BROWN SUGAR
• 1 Tbs GINGER, minced
• 2 cloves GARLIC, mined
• 1 lb. FLANK STEAK, sliced very thin
• 2 Tbs PEANUT or OLIVE OIL
• 1 lb. BROCCOLI FLORETS, chopped
• 1/4 cup BEEF BROTH
• 2 Tbs OYSTER SAUCE
• Optional: RICE or CHOW MEIN

Mix the soy sauce, cornstarch, brown sugar, ginger, and garlic in bowl. (...or in the case of the picture below, a measuring cup!)

Pour half of the sauce mixture into a separate bowl and toss the steak in it. Set both bowls aside.

Heat a tablespoon of oil in skillet (preferably cast iron) over high heat and cook the chopped broccoli until just tender. Then remove the broccoli from the skillet and set it aside.

Heat the skillet with another tablespoon of oil for a minute or so to allow it to get very hot again. Lay the slices of steak along the bottom of the hot pan in a single layer (as much as possible depending on the size of your pan). Let the slices of steak cook for a minute or two without moving them to allow the meat to brown.

Flip the slices of steak and cook for another 30 seconds before removing the steak from the heat.

Pour the second half of the sauce (that didn't have the steak in it), the beef broth, and the oyster sauce into the skillet and cook over high heat until the sauce begins to thickens. Add the beef and broccoli back into the skillet and toss with the sauce. Season with salt and pepper as needed.

Serve over rice or chow mein!

Yum!

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Beef & Broccoli

Ingredients:

• 1/2 cup LOW-SODIUM SOY SAUCE
• 1/4 cup CORN STARCH
• 2 Tbs BROWN SUGAR
• 1 Tbs GINGER, minced
• 2 cloves GARLIC, mined
• 1 lb. FLANK STEAK, sliced very thin
• 2 Tbs PEANUT or OLIVE OIL
• 1 lb. BROCCOLI FLORETS, chopped
• 1/4 cup BEEF BROTH
• 2 Tbs OYSTER SAUCE
• Optional: RICE or CHOW MEIN

Directions:

1. Mix the soy sauce, cornstarch, brown sugar, ginger, and garlic in bowl. 
2. Pour half of the sauce mixture into a separate bowl and toss the steak in it. Set both bowls aside. 
3. Heat a tablespoon of oil in skillet (preferably cast iron) over high heat and cook the chopped broccoli until just tender. Then remove the broccoli from the skillet and set it aside. 
4. Heat the skillet with another tablespoon of oil for a minute or so to allow it to get very hot again. Lay the slices of steak along the bottom of the hot pan in a single layer (as much as possible depending on the size of your pan). Let the slices of steak cook for a minute or two without moving them to allow the meat to brown. 
5. Flip the slices of steak and cook for another 30 seconds before removing the steak from the heat. 
6. Pour the second half of the sauce (that didn't have the steak in it), the beef broth, and the oyster sauce into the skillet and cook over high heat until the sauce thickens. 
7. Add the beef and broccoli back into the skillet and toss with the sauce. Season with salt and pepper as needed. 
8. Serve over rice or chow mein!

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I got this recipe from the Pioneer Woman: http://www.foodnetwork.com/recipes/ree-drummond/beef-with-broccoli.html

Beef Stew

This stew was one of the first recipes that I ever made by myself (other than scrambled eggs and boxed cakes). I based it on a recipe I found online and then adapted it for what I had in my pantry. I have now made this stew many times and it is one of my favorite winter meals. The stew is warm, hearty, and rich in flavor! 

To make 2-3 serving of this beef stew you will need:

• 2 Tbs VEGETABLE OIL
• 1 lb. BEEF STEW MEAT (could also use chuck roast and cut it into 1 inch cubes)
• 1 ONION, chopped 
• 3 GARLIC cloves, minced
• 1 Tbs TOMATO PASTE
• 3 cups BEEF STOCK
• 2 BAY LEAVES
• 1/2 tsp SUGAR
• 1/4 tsp PEPPER
• 1/4 tsp ALLSPICE
• 1/4 tsp PAPRIKA
• 1 Tbs WORCESTERSHIRE SAUCE
• 3-4 CARROTS, chopped
• 1 lb. POTATOES, peeled and cubed 
• 1-2 cups WATER

Pour the vegetable oil into a large pot over medium-high heat. Once the oil is hot, brown the beef in the oil. 

When the beef is browned, but not necessarily cooked through (it will continue to cook throughout the rest of the preparation) stir in the onion, garlic, and tomato paste.

Next, stir in the beef stock, bay leaves, sugar, pepper, allspice, paprika, and Worcestershire sauce. Cover and allow the stew to simmer for about 1 & 1/2 hours.

Add the carrots and potatoes. If the liquid does not mostly cover the meat and vegetables, add 1-2 cups of water. Then simmer for another 30 minutes.

(Not enough liquid!)

(Perfect!)

Once the carrots and potatoes are tender, taste the broth and season as needed. Remove the bay leaves and serve! 

The beef tastes tender and juicy while to potatoes are soft and flavorful! This is a great comfort dish!



I am already looking forward to making this again!

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Beef Stew

Ingredients:

• 2 Tbs VEGETABLE OIL
• 1 lb. BEEF STEW MEAT (could also use chuck roast and cut it into 1 inch cubes)
• 1 ONION, chopped 
• 3 GARLIC cloves, minced
• 1 Tbs TOMATO PASTE
• 3 cups BEEF STOCK
• 2 BAY LEAVES
• 1/2 tsp SUGAR
• 1/4 tsp PEPPER
• 1/4 tsp ALLSPICE
• 1/4 tsp PAPRIKA
• 1 Tbs WORCESTERSHIRE SAUCE
• 3-4 CARROTS, chopped
• 1 lb. POTATOES, peeled and cubed 
• 1-2 cups WATER

Directions:

1. Pour the vegetable oil into a large pot over medium-high heat. Once the oil is hot, brown the beef in the oil. 
2. When the beef is browned, but not necessarily cooked through (it will continue to cook throughout the rest of the preparation) stir in the onion, garlic, and tomato paste.
3. Next, stir in the beef stock, bay leaves, sugar, pepper, allspice, paprika, and Worcestershire sauce. Cover and allow the stew to simmer for about 1 & 1/2 hours.
4. Add the carrots and potatoes. If the liquid does not mostly cover the meat and vegetables, add 1-2 cups of water. Then simmer for another 30 minutes.
5. Once the carrots and potatoes are tender, taste the broth and season as needed. Remove the bay leaves and serve! 

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The recipe I based this one on was Paula's: http://www.foodnetwork.com/recipes/paula-deen/old-time-beef-stew-recipe/index.html

Chili

This is my take on the chili I grew up eating. Honestly though, I forgot to buy a chili seasoning packet so I made up my own seasoning blend using the spices I had in my cabinet.... and it turned out pretty great! I will definitely make this again!

To make 4-6 servings of this hearty chili you will need:

• 1 lb GROUND BEEF
• 1 Tbs OLIVE OIL
• 1 ONION, chopped
• 2 Tbs GARLIC, minced
• 3 oz. TOMATO PASTE
• 1 (10 oz.) can of ROTEL
• 1 (15 oz.) can LIGHT KIDNEY BEANS, riced
• 4 cups (32 oz.) TOMATO JUICE
• 1 Tbs WORCESTERSHIRE SAUCE
• 1Tbs CHILI POWDER
• 1 tsp PAPRIKA
• 1 Tbs CUMIN
• 1/2 tsp CAYENNE
• 1/2 tsp GARLIC POWDER
• 1 tsp SALT
• 1/2 tsp PEPPER

Heat about a tablespoon of olive oil in a large pot. When the oil is hot, add the onion and garlic. Saute the onion and garlic until they start to turn translucent. Next, add the beef and cook it until it is no longer pink.

Then mix in the tomato paste and the can of Rotel.

Add the tomato juice, spices, and Worcestershire sauce next.

Lastly, add the beans! If you add them too early they will start to get mushy so make sure to add them at the end.

Once the chili is hot and all of the ingredients have been incorporated, serve it up! I like to top my chili with cheddar cheese, onion straws, and a little bit of sour cream. Yum!

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Chili

Ingredients:

• 1 lb GROUND BEEF
• 1 Tbs OLIVE OIL
• 1 ONION, chopped
• 2 Tbs GARLIC, minced
• 3 oz. TOMATO PASTE
• 1 (10 oz.) can of ROTEL
• 1 (15 oz.) can LIGHT KIDNEY BEANS, riced
• 4 cups (32 oz.) TOMATO JUICE
• 1 Tbs WORCESTERSHIRE SAUCE
• 1Tbs CHILI POWDER
• 1 tsp PAPRIKA
• 1 Tbs CUMIN
• 1/2 tsp CAYENNE
• 1/2 tsp GARLIC POWDER
• 1 tsp SALT
• 1/2 tsp PEPPER

Directions:

1. Heat about a tablespoon of olive oil in a large pot. When the oil is hot, add the onion and garlic. Saute the onion and garlic until they start to turn translucent. 
2. Next, add the beef and cook it until it is no longer pink.
3. Mix in the tomato paste and the can of Rotel.
4. Add the tomato juice, spices, and Worcestershire sauce next.
5. Lastly, add the beans! If you add them too early they will start to get mushy so make sure to add them at the end.
6. Once the chili is hot and all of the ingredients have been incorporated, serve it up! I like to top my chili with cheddar cheese, onion straws, and a little bit of sour cream. Yum!

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Beef Enchiladas with Red Sauce

As I established in my post for chicken enchiladas with a green chili and sour cream sauce, I LOVE enchiladas! These enchiladas are filled with ground beef, green chilies, cheddar cheese, black olives, and green onions. They are then wrapped in corn tortillas and rolled in a red enchilada sauce. There are so many great flavors all wrapped up into these little enchiladas! They are perfect for a Mexican fiesta!

To make roughly 3 servings (about 10 enchiladas) you will need:

• 8 oz. GROUND BEEF (I used 80/20, but feel free to use whatever your normally use!)
• 1 small ONION, chopped
• 1 (4 oz.) can GREEN CHILIES
• about 10 CORN TORTILLAS
• 1 & 1/2 cup CHEDDAR CHEESE, grated
• 1 (2.25 oz.) can BLACK OLIVES, chopped
• 4-6 GREEN ONIONS, chopped
• 1/4 cup CILANTRO, chopped

For the sauce you will need:

• 1 & 1/2 tsp of CANOLA OIL
• 1 & 1/2 tsp FLOUR
• 1 (14 oz.) can of ENCHILADA SAUCE
• 1 cup CHICKEN BROTH
• 1/4 tsp SALT
• 1/4 tsp PEPPER
• 1 Tbs FRESH CILANTRO, chopped

Preheat your oven to 350 degrees F. Whisk the oil and flour together in a medium sized saucepan. Then add the enchilada sauce, chicken broth, salt, pepper, and cilantro. Let the sauce simmer for about 20 minutes while you cook the beef.  

Saute the onion in a skillet until they just begin to turn translucent, then add the ground beef. Cook the beef until done and then stir in the green chilies. 

Heat up either a skillet or a large griddle and spray on a little cooking spray. Cook the corn tortillas for about 2 minutes on each side in order to make them easier to fill. (Doing this will prevent some of the cracking that usually happens when you try to roll corn tortillas.)

Once the sauce is done simmering, pour a little bit into the bottom of your baking dish so that it just coats the bottom. (I used a 10 x 10 inch pan, but you could use a 9 x 13 inch pan)

Now it's time to build the enchiladas! Once the tortillas have been cooked on each side, dip them into the red sauce. Make sure that the whole tortilla is coated! Then  layer on the beef mixture, cheese, black olives, green onions, and cilantro!

Next, roll up the tortilla and lay it in the baking pan seam side down! You may need to use a toothpick to keep it from unrolling until you get a few enchiladas into the pan.

Repeat this process until you either use up all of the beef mixture or fill you pan!

Pour the extra sauce over the top of the enchiladas...

...and top with any extra cheese, green onions, or black olives you have left!

Bake the enchiladas for 20 minutes or until the sauce is bubbly!

Top with any extra cilantro and then serve it up!

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Beef Enchiladas with Red Sauce

Ingredients:

To make roughly 3 servings (about 10 enchiladas) you will need:

• 8 oz. GROUND BEEF (I used 80/20, but feel free to use whatever your normally use!)
• 1 small ONION, chopped
• 1 (4 oz.) can GREEN CHILIES
• about 10 CORN TORTILLAS
• 1 & 1/2 cup CHEDDAR CHEESE, grated
• 1 (2.25 oz.) can BLACK OLIVES, chopped
• 4-6 GREEN ONIONS, chopped
• 1/4 cup CILANTRO, chopped

For the sauce you will need:

• 1 & 1/2 tsp of CANOLA OIL
• 1 & 1/2 tsp FLOUR
• 1 (14 oz.) can of ENCHILADA SAUCE
• 1 cup CHICKEN BROTH
• 1/4 tsp SALT
• 1/4 tsp PEPPER
• 1 Tbs FRESH CILANTRO, chopped

Directions:

1. Preheat your oven to 350 degrees F. 
2. Whisk the oil and flour together in a medium sized saucepan. Then add the enchilada sauce, chicken broth, salt, pepper, and cilantro. Let the sauce simmer for about 20 minutes while you cook the beef.  
3. Saute the onion in a skillet until they just begin to turn translucent, then add the ground beef. Cook the beef until done and then stir in the green chilies. 
4. Heat up either a skillet or a large griddle and spray on a little cooking spray. Cook the corn tortillas for about 2 minutes on each side in order to make them easier to fill.
• Doing this will prevent some of the cracking that usually happens when you try to roll corn tortillas.
5. Once the sauce is done simmering, pour a little bit into the bottom of your baking dish so that it just coats the bottom. 
• I used a 10 x 10 inch pan, but you could use a 9 x 13 inch pan.
6. Once the tortillas have been cooked on each side, dip them into the red sauce. Make sure that the whole tortilla is coated! 
7. Layer the beef mixture, cheese, black olives, green onions, and cilantro onto the coated tortilla.
8. Next, roll up the tortilla and lay it seam side down in the baking pan! 
• You may need to use a toothpick to keep it from unrolling until you get a few enchiladas into the pan.
9. Repeat this process until you either use up all of the beef mixture or fill you pan!
10. Pour the extra sauce over the top of the enchiladas and top with any extra cheese, green onions, or black olives you have left!
11. Bake the enchiladas for 20 minutes or until the sauce is bubbly!
12. Top with any extra cilantro and then serve it up!

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I adapted this recipe from the following blog: http://jamiecooksitup.net/2011/09/ground-beef-enchiladas/

Spaghetti Squash & Meatballs

Lately my husband and I have been trying to focus on eating healthier and cutting back on carbohydrates. One meal that we both loved was this spaghetti squash with meatballs. It is basically spaghetti and meatballs, but instead of using spaghetti we used spaghetti squash. Now, I'm not going to lie to you and say that it tastes just like regular spaghetti because it doesn't. It isn't pasta, it's a vegetable! Don't let that keep you from making this dish though, it turned out delicious! The flavors of the tomato sauce paired really well with the flavor of the spaghetti squash! We liked it so much we are making it again this week!

This recipe will make about 16 meatballs which I would consider 4 servings. To make the meatballs you will need:

• 3/4 lb. GROUND BEEF
• 2 cloves GARLIC, minced
• 6 Tbs PLAIN BREAD CRUMBS
• 1 LARGE EGG
• 6 Tbs PARMESAN CHEESE, shredded
• 2 Tbs FRESH PARSLEY, minced
• pinch of SALT and PEPPER
• splash of MILK
• 3-4 Tbs OLIVE OIL

To make the sauce you will need:

• 1/2 YELLOW ONION, chopped
• 2 cloves GARLIC, minced
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 28 oz. CRUSHED TOMATOES 
• Optional: 1/4 cup WHITE WINE
• 1/4 tsp SUGAR
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 2 Tbs FRESH PARSLEY, minced

You will also need:

• 2 medium SPAGHETTI SPAGHETTI SQUASHES (1/2 a squash per serving) 

Start off by mixing together the ground beef, garlic, bread crumbs, egg, Parmesan cheese, parsley, salt, pepper, and milk in a medium bowl.

Don't be afraid, get your hands in there and mix it all up!

Once the mixture is well combined roll out balls that are about 1 & 1/2 inches in diameter and place them on a cookie sheet. Once all of the meatball are rolled out, place the cookie sheet in the freezer for about 10 minutes. Doing this helps them stay together better while you brown them. 

Heat the olive oil in a large pot over medium high heat. Once the oil is hot, sear the meatballs in the pot, turn to brown. (You are not trying to cook the meatballs just yet, you are just trying to get a good sear all over.) 

Place the meatballs on a paper towel once they have a good sear in order to drain off any excess oil. 

Into the large pot with oil, add the onion and garlic and cook for a few minutes until they start to to turn translucent.



Then add the crushed tomatoes, wine, salt, pepper, and parsley. Stir and cook for about 5 minutes over medium heat.

Then add the meatballs to the sauce and cook for another 30 minutes. Stir gently as to not break up the meatballs. If the sauce starts to get too thick you can add more crushed tomatoes if you have them or else a little bit of water.



While the meatballs are cooking prepare the spaghetti squash. This way all of the food will be ready at once!

Pierce the skin of the squash several times with a sharp knife in order to allow the steam to escape (Basically stab it a few times, but be careful! The skin is very tough!).

If you choose to bake it, preheat your oven to 375 degrees F and then bake it on a cookie sheet for 1 hour. OR you could take the quicker route and put it on a plate and microwave it for 10-12 minutes making sure to rotate the squash half-way through. Your choice! The squash is done cooking when you can pierce the squash with your knife fairly easily.

After cooking your squash, cut it open lengthwise and scoop out the seeds. 

Then take a fork and scrape the stringy, spaghetti-like squash out.

Transfer the squash to a bowl... 

and top with the sauce and meatballs! 

Then sit back and enjoy!

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Spaghetti Squash & Meatballs

Ingredients:

To make the meatballs you will need:

• 3/4 lb. GROUND BEEF
• 2 cloves GARLIC, minced
• 6 Tbs PLAIN BREAD CRUMBS
• 1 LARGE EGG
• 6 Tbs PARMESAN CHEESE, shredded
• 2 Tbs FRESH PARSLEY, minced
• pinch of SALT and PEPPER
• splash of MILK
• 3-4 Tbs OLIVE OIL

To make the sauce you will need:

• 1/2 YELLOW ONION, chopped
• 2 cloves GARLIC, minced
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 28 oz. CRUSHED TOMATOES 
• Optional: 1/4 cup WHITE WINE
• 1/4 tsp SUGAR
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 2 Tbs FRESH PARSLEY, minced

You will also need:

• 2 medium SPAGHETTI SPAGHETTI SQUASHES (1/2 a squash per serving) 

Directions:

1. Start off by mixing together the ground beef, garlic, bread crumbs, egg, Parmesan cheese, parsley, salt, pepper, and milk in a medium bowl. Don't be afraid, get your hands in there and mix it all up!
2. Once the mixture is well combined, roll out balls that are about 1 & 1/2 inches in diameter and place them on a cookie sheet. Once all of the meatball are rolled out, place the cookie sheet in the freezer for about 10 minutes. 
3. Heat the olive oil in a large pot over medium high heat. Once the oil is hot, sear the meatballs in the pot, turn to brown. (You are not trying to cook the meatballs just yet, you are just trying to get a good sear all over.) 
4. Place the meatballs on a paper towel once they have a good sear in order to drain off any excess oil. 
5. Into the large pot with oil, add the onion and garlic and cook for a few minutes until they start to to turn translucent. Then add the crushed tomatoes, wine, salt, pepper, and parsley. Stir and cook for about 5 minutes over medium heat. 
6. Then add the meatballs to the sauce and cook for another 30 minutes. Stir gently as to not break up the meatballs. (If the sauce starts to get too thick you can add more crushed tomatoes if you have them or else a little bit of water.) While the meatballs are cooking prepare the spaghetti squash.
7. Pierce the skin of the squash several times with a sharp knife in order to allow the steam to escape while cooking (Basically stab it a few times, but be careful! The skin is very tough!). The squash is done cooking when you can pierce the squash with your knife fairly easily.
• If you choose to bake it, preheat your oven to 375 degrees F and then bake it on a cookie sheet for 1 hour. 
• If you choose to microwave it, put it on a plate and heat it for 10-12 minutes making sure to rotate the squash half-way through.
8. After cooking your squash, cut it open lengthwise and scoop out the seeds. 
9. Then take a fork and scrape the stringy, spaghetti-like squash out.
10. Serve the meatballs and sauce over the spaghetti squash and top with Parmesan cheese and fresh basil! Then sit back and enjoy!

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