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Entries in Meat (15)

Tuesday
Apr152014

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

Wednesday
Mar122014

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

Sunday
Feb092014

Bolognese Sauce

Bolognese

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

Saturday
Sep212013

Roasted Pork Tenderloin with Apples and Pears

Pork Tenderloin with Apples  Pears

*tap, tap, tap* Is this thing on? Once again, it's fall, which means all of my time is spent between the 4 walls of a pool deck, leaving me with little-to-no time in the kitchen. And, those few days that I am in the kitchen, I either make something simple that we've had before, or I dial up our favorite pizza place. Tonight, however, required something different. After a random hot day, fall temperatures are here, and what's better than roasted pork with apples and pears on a cool, rainy night? The answer is nothing! This dish was simple, fragrant, and delicious; easy enough for a weeknight meal, yet elegant enough for entertaining on the weekend. I can see this easily (and regularly)  filling gaps in our weekly meal plans all fall and winter long!

1 Pork Tenderloin (1 pound)
1 1/2 tablespoons Olive Oil, divided 
1 teaspoon Salt
1/2 tablespoon Dijon Mustard
1/2 tablespoon Fresh Thyme, chopped
1/2 tablespoon Fresh Rosemary, chopped
1/4 teaspoon Black Pepper
1 Apple, cored and sliced
1 Pear, cored and sliced
1/4 Onion, sliced
1/4 cup Red Wine (we used Pinot Noir)
1/4 cup Vegetable Stock
1/2 tablespoon Butter 

Trim the pork tenderloin of any silver skin using a small, sharp knife, then pat the tenderloin dry with a paper towel. Using your hands, rub the tenderloin with 1/2 tablespoon of the oil and the salt, rubbing until the tenderloin is evenly coated. Heat the remaining oil in a large, oven-safe frying pan over medium heat. Add the pork and cook, turning occasionally, until the tenderloin is browned all over, then transfer to a plate. Add the sliced apples, pears, and onions to the pan and cook, stirring occasionally, until lightly browned around the edges, about 5 minutes. Meanwhile, using a pastry brush or your hands, rub the pork with the dijon mustard, and sprinkle with the black pepper, and half of the thyme and rosemary. Add the wine and the remaining thyme and rosemary to the apple mixture and stir. Place the pork on top of the apple mixture and place it in the oven. Roast the pork at 425 degrees for 10-15 minutes, or until an internal thermometer registers 145-150 degrees. Transfer the pork to a plate and cover with foil to rest for about 10 minutes. While the pork rests, place the apple mixture back over medium heat on the stove. Add the stock and butter, scraping the pan to remove any brown bits from the bottom. Bring the mixture to a simmer and cook until the liquid reduces by half. Slice the pork into 1-inch slices and serve over a bed of apples, pears, and onions.

SOURCE: Slightly adapted from Inspired Taste

Saturday
Jul132013

BBQ Chicken & Blue Cheese Salad

Bbq chicken salad

Since I made a heavy dish Thursday night, and we ate the leftovers for lunch yesterday, we needed something on the lighter side for dinner last night. This salad fit the bill. I had leftover chicken and blue cheese in the fridge, and pecans in the freezer, so it took very little planning to get this on the table. The tang from the BBQ sauce gave the chicken great flavor, and the sweetness from the candied pecans gave this salad a delicious crunch. This hearty salad was not only delicious, but filling, yet light at the same time. *See those super cute giraffe salad tongs? My cousin brought them back from her trip to Africa. They were hand made, purchased by trade. While I'm sure that they can be used, I think that they are too cool to possibly mess up, so they are just for show and I hung them on the wall in my kitchen.

For the Salad:
1 Chicken Breast
1/4 cup BBQ Sauce (we used Dinosaur BBQ)
1 head Butter Lettuce
1/3 cup Candied Pecans (recipe below)
1/3 cup Dried Cherries 
1/3 cup Blue Cheese, crumbled 
Balsamic Vinaigrette (recipe below) 

Coat the chicken with the BBQ sauce and marinate for at least 30 minutes. Cook the chicken over medium heat on the grill until cooked through. Allow the chicken to cool slightly, then slice. Gently rip the lettuce leaves and place into a large bowl. Place the sliced chicken over the top. Sprinkle on the nuts, cherries, and blue cheese. Drizzle the vinaigrette over the top and enjoy!

For the Candied Pecans:
1 tablespoon Maple Syrup
1 tablepoon Sugar
1/4 teaspoon Vanilla Extract
Pinch of Salt
1/2 cup Pecans

Spray a baking sheet with nonstick spray. In a large bowl, combine the syrup, sugar, vanilla, and salt, stirring to blend well. Add the pecans and gently stir to coat. Transfer the pecans to the baking sheet and bake at 325 degrees for 20 minutes, stirring the mixture half way through baking. When the nuts are still hot, separate them with a fork. Allow to cool and store any leftover nuts in an airtight container.

For the Balsamic Vinaigrette:
2 tablespoons Honey
1 tablespoon Dijon Mustard
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 cup Balsamic Vinegar
3/4 cup Olive Oil
1 Garlic Cloves, crushed or minced

In a bowl, whisk together the honey, mustard, salt, pepper, and garlic. Add the balsamic vinegar and stir. Gradually whisk in the olive oil until the dressing is fully emulsified. Store in a jar with a lid in the refrigerator. Makes about 13 ounces of dressing. 

SOURCE: salad from Bake at 350 Goes Savorycandied pecans and vinaigrette from Chinese Grandma