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Entries in Meat (17)


Greek Salad Bowls with Spiced Lamb Burgers


Joel made a comment not too long ago about being happy with never eating a salad for dinner again. While sometimes I agree that a salad doesn't sound the most appetizing, there are times that I crave something as light and refreshing as a salad for dinner, especially in the summer. Because of his comment, I was a bit apprehensive about adding this recipe to our menu this week, but I thought that the burger would win him over. The other day, I rattled off 4 options and asked which he would prefer that night for dinner. To my surprise, he instantly decided on this salad. With just a little bit of mixing, grilling, slicing, and assembling and the salad was ready to go, making it a perfect weeknight meal. A nice cold glass of white wine paired perfectly with this insanely flavorful salad. It was such a filling salald that we both had a tough time finishing our portions! While the salad was great, the burgers were really the star of this meal. I will most definitely be making these burgers again, perhaps as actual burgers, topped with tzatziki, on a naan. Oh yes, that would be delicious. Is next week too early for a repeat meal?

For the Burgers
1 pound Ground Lamb
1 Small Onion, peeled and grated
1/2 cup Fresh Parsley, minced
1 Garlic Clove, grated
2 tablespoons Dried Oregano
2 teaspoons Worcestershire Sauce
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Crushed Red Pepper Flakes

In a large bowl, using your hands, combine all of the ingredients, being careful not to overmix. Form the mixture into 4 patties and grill until fully cooked. Cool for 10 minutes before slicing. 

For the Dressing
1 cup Plain Yogurt
1/4 cup Olive Oil
1 tablespoon Lemon Juice
1 Garlic Clove, minced
1 teaspoon Dried Oregano
1/2 teaspoon Onion Powder
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Whisk all of the ingredients in a bowl and refrigerate until ready to use.

For the Salad
8 cups Spring Mix
1 English Cucumber, sliced
1 Red Bell Pepper, sliced
1 cup Cherry Tomatoes, halved
1/2 Medium Red Onion, thinly sliced
1/2 cup Kalamata Olives
1/2 cup Crumbled Feta

Divide the spring mix between 4 bowls. Arrange the remaining salad ingredients over the spring mix, then top with the sliced burgers. Drizzle the dressing over the top and serve.

SOURCE: An Edible Mosaic 


Chorizo Gravy

Chorizo gravy

Welcome to the February edition of the Secret Recipe Club Reveal Day! This month, I was assigned to Sew You Think You Can Cook, written by Lauren. Lauren is an aerospace engineer who lives in Ohio with her husband and her baby boy. She has a ton of awesome recipes, and as her blog title suggests, she also posts a bunch of her amazing quilts, along with tutorials. She is so talented, you really need to check out her quilt blocks! They are all beautiful, but my favorite is the half-square triangles. Maybe some day I’ll be brave enough to tackle it, but for now, I’ll just stick to getting comfortable with basic sewing. As for the recipe, this month I chose something a little outside the box for us. While Joel and I are both from NY, born and raised, we decided to try a southern classic. While even Lauren says that this isn’t a “traditional” biscuits and gravy recipe, she has southern roots, so I knew this had to be good. Plus, with an ingredient list so short, it was really hard not to give it a try. Let me tell you, this was by far the best decision I could have made! We absolutely loved this dish. I made this for breakfast before a day of skiing, and it was the perfect stick-to-your-ribs type of meal that kept us full until lunch. Thanks for the delicious peek into southern cuisine, Lauren! 

3 links Chorizo Sausage, casings removed
2 tablespoons Flour
2 cups Milk
*(I used skim and ended up needing to thicken with cornstarch, so I recommend using 2% or whole milk) 

In a large skillet, brown the chorizo, breaking up the pieces with a wooden spoon. Once cooked through, use a slotted spoon to remove the chorizo and let it drain on a plate lined with a paper towel. Without draining the skillet of the fat, whisk in the flour to make a rue. Add the milk and whisk continuously over medium heat until the mixture thickens to a gravy consistency, about 5 minutes. This was the point where I realized it was not thickening to my desired consistency because I used skim milk, so I put a teaspoon of cornstarch into a small bowl and added a little bit of the milk from the skillet, stirring into a slurry, then added the mixture back into the skillet and whisked until thickened. When the gravy has thickened, add the chorizo back to the skillet and stir to combine. Spoon the mixture over biscuits (I used these)

SOURCE: Sew You Think You Can Cook


Roast Beef, Pepper, and Cheddar Sandwiches

Beef and cheese sandwiches

Sometimes I just don’t feel like cooking. It’s nights like those when I need quick meals in my repertoire to keep me from eating out. Like this one. Reminiscent of a fast-food beef and cheese sandwich I remember from my youth, but way better and more grown up. Perfectly cooked roast beef, sautéed onions and peppers, and a sauce actually made of cheese make for a very quick and very delicious weeknight meal. A word of warning…leftovers make for a messy lunch, but so worth it!

1 pound Roast Beef, medium-rare and thinly sliced
1 Onion, thinly sliced
1 Green Pepper, thinly sliced
2 teaspoons Olive Oil
2 cups Cheddar Cheese, grated
1/2 cup Evaporated Milk
4 Hoagie Rolls, split in half

Divide the roast beef between the 4 rolls on a baking sheet, and heat in an oven at 350 degrees for about 5-8 minutes, or until heated through. Meanwhile, sauté onions and peppers with olive oil in a medium pan until softened, about 5-7 minutes. Season with salt and pepper and set aside. In a small saucepan, stir together the cheese and evaporated milk over medium-low heat until the cheese has melted. Season with salt and pepper. Top the roast beef with the sautéed onions and peppers and drizzle with the cheese sauce. Serve immediately. 

SOURCE: Cooking For Keeps


Sriracha Turkey Meatballs

Sriracha turkey meatballs

We don’t repeat many recipes in this house, so when we do, it’s for a good reason. I’ve made these meatballs a few times in a month because they are just so good! They are incredibly versatile too! They make a deliciously quick dinner, but they would be just as awesome on an appetizer plate at a party. We added them to our weeknight meal repertoire, over a bed of brown rice (cooked in the rice cooker because it’s the only way I don’t burn it). Delicious, simple, and filling!

For the Meatballs
1 pound Ground Turkey
1 Egg
1/2 cup Plain Breadcrumbs
2 inches Fresh Ginger, grated
1/2 teaspoon Soy Sauce
1 bunch Scallions, divided
Black Pepper, freshly cracked

In a large bowl, combine the turkey, egg, breadcrumbs, grated ginger, soy sauce, black pepper, and 2-3 of the sliced scallions. Shape the mixture into golf ball sized meatballs and place them on a baking sheet that has been lined with foil. Bake at 350 degrees for 25-30 minutes, until the meatballs are fully cooked. You should be able to make about 2 dozen meatballs with the mixture. 

For the Sriracha Glaze
2 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
1/4 cup Brown Sugar
2 tablespoons Sriracha
1/2 cup Water, divided
2 tablespoons Cornstarch 

In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sriracha, and 1/4 cup of water. Stir the mixture over medium heat until the brown sugar has dissolved. In a small bowl, make a slurry with the cornstarch and the remaining 1/4 cup of water. Add the slurry to the saucepan and stir to combine. Allow the mixture to simmer until the glaze thickens and becomes glossy. Brush the glaze over the tops/sides of each of the meatballs. Sprinkle the meatballs with remaining scallions and serve over rice, or with toothpicks as an appetizer. 

SOURCE: Budget Bytes


Bolognese Sauce


There is no better way to spend a blustery, wintery day than by playing in the kitchen, making a slow-cooked meal, and letting it's aromas and warmth fill the house. It requires only a little bit of work at the start to prep the ingredients, and the payoff is amazing! Soups, stews, and sauce are perfect recipes to make on those long, cold days. When it comes to sauce, I’m generally a fan of meatless marinara. However, in the depths of winter, with the frigid temperatures we’ve been having, I’ve been feeling the need for something more substantial to keep us warm. This bolognese did just that. It also made more than enough to enjoy for 4 meals! Since I unfortunately don’t see an end to winter any time soon, I take comfort in knowing that I have plenty bolognese in the freezer to warm me up whenever I need it! 

Olive Oil
4 ounces Pancetta, diced
1 pound Ground Sirloin
1 pound Ground Italian Sausage
2 Onions, chopped
2 Carrots, peeled and diced small
1 Green Pepper, chopped
8 Garlic Cloves, minced
Salt and Pepper, to taste
1 can (6oz) Tomato Paste 
1 cup Red Wine
1 cup Beef Stock
2 cans (28oz each) Crushed Tomatoes
2 cans (14.5oz each) Diced Tomatoes
2 Bay Leaves
1 tablespoon Dried Oregano
1/2 teaspoon Crushed Red Pepper Flake
Parmesan Cheese Rind

In a large, heavy-bottomed pot over medium-high heat, cook the pancetta in olive oil until slightly crisp. Add the sirloin and sausage, breaking up the meat with a wooden spoon, and cook until browned. You may want to drain some of the fat before going any further. Add the onions, carrots, bell pepper, and garlic, stirring frequently, and cook until the vegetables have softened. Season with salt and pepper, to taste. Stir in the tomato paste until it is fully incorporated, then add the wine. Using a wooden spoon, scrape up any browned bits from the bottom of the pot, and cook until the wine has reduced. Add the beef stock, crushed tomatoes, diced tomatoes, bay leaves, oregano, red pepper flakes, and parmesan rind, stirring to combine. Bring the sauce to a boil, then reduce the heat to medium-low. Cover and let the sauce simmer for 3-5 hours to thicken. Discard the bay leaves and cheese rind (if it didn’t already melt) before serving. Season with additional salt, pepper, oregano, or red pepper flakes, as needed. Serve over pasta. If freezing, let sauce cool completely before placing it into a freezer-safe container.

SOURCE: Cassie Craves