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Beef Lover’s

Korean Beef Bibimbap from HelloFresh

This recipe takes its name from the Korean word for mixing rice. Which is just what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and beef tossed with garlic, ginger, and soy.

Korean Beef Bibimbap with veggies and mushrooms

Ingredients

2 Zucchini

4 scallions

8 oz button mushrooms

12 oz carrots

4 garlic cloves

1.5 C. Jasmine or cauliflower rice

2 thumb ginger

10 tsp. White wine vinegar

2 Tbsp. sesame oil

20 oz ground beef, chicken or turkey

4 Tbsp. Soy sauce

1-4 tsp. siracha sauce (Be careful, it’s hot)

2 Tbsp. sugar

4 tsp. Olive Oil, divided

Salt and pepper

Directions

1. Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Peel and mince ginger. Mince the garlic.

2. In a medium saucepan, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, fifteen-eighteen minutes. Keep covered off heat until ready to serve.

3. Meanwhile, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings), and as much sriracha as you like.

4. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until just tender, three-four minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Season with salt and pepper. Cook, stirring, until tender, four-five minutes. Transfer to bowl with carrots. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, three-five minutes. Season with salt and pepper. Transfer to bowl with other veggies.

5. Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant, twenty-thirty seconds. Add beef and cook, breaking up meat into pieces, until lightly browned, three-four minutes. Drain any excess grease from pan. Increase heat to high and cook until beef is browned, crisp, and cooked through, two-three minutes. Stir in remaining soy sauce and cook until mostly evaporated, one-two minutes.

6. Fluff rice with a fork; divide between bowls. Arrange beef, zucchini, carrots, and mushrooms on top. Top with pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Source HelloFresh

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Juicy Monterey Jack Burgers from HelloFresh

Melty Monterey Jack Burgers

Ingredients

24 ounce Yukon potatoes

1 red onion

2 cloves garlic

1 Tbsp fry seasoning

10 tsp. balsamic vinegar

4 Tbsp mayonnaise

2 tsp. sugar

1 Tbsp. olive oil

20 ground beef

1 C. Monterey Jack cheese

Salt and pepper

4 hamburger buns

Ingredients

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Mince or grate 1 clove garlic (2 cloves for 4 servings). Halve, peel, and thinly slice onion. In a small bowl, combine the mayonnaise and as much garlic as you like (start with a pinch, then taste and add more from there if desired). Season with salt and pepper.

2. Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (all the seasoning for 4 servings), salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.

3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until browned and softened, eight-ten minutes. (TIP: If onion starts to brown too quickly, add a splash of water.) Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Continue cooking until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a second small bowl. Wash out pan.

4. Shape beef into two equal-sized patties (four for 4 servings); season all over with salt and pepper. Heat a drizzle of oil in pan used to cook onion over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack. Cover pan to melt cheese and allow patties to finish cooking, 1-2 minutes.

5. Halve buns and toast until golden. Spread toasted buns with ketchup and garlic mayo to taste. Fill each with a patty and as much onion jam as you like. Serve with zucchini on the side.

A better photo is coming soon 😋

Source HelloFresh

Beef Ragù Spaghetti from HelloFresh

Beef Ragù Spaghetti

Ingredients

2 Zucchini, trimmed, quarter lengthwise; and cut crosswise into ½-inch-thick pieces.

2 Onions, peel, halved, and dice

4 garlic cloves, minced

1 lb. ground beef

1 Tbsp . Italian seasoning

1 28 oz can crushed tomatoes

12 oz. spaghetti

2 Tbsp. Beef stock concentrate

4 Tbsp. Garlic herb butter

1/2 C. Parmesan cheese

1 tsp. Chili flakes, optional

2 Tbsp. Butter

2 Tbsp. Olive oil, divided

1 tsp. Salt

1 tsp. Pepper

Directions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and dice onion. Mince garlic.

2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and season with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Cook, breaking up meat into pieces, until browned and cooked through, four-six minutes. Turn off heat. (TIP: If there’s excess grease in your pan, carefully pour it out.) Transfer beef to a plate.

3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, nine-eleven minutes. Carefully reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

4. While spaghetti cooks, heat a drizzle of oil in pan used for beef over medium-high heat. Add zucchini and onion. Cook, stirring, until softened, five- seven minutes. Stir in garlic and remaining Italian Seasoning; cook until garlic is fragrant, thirty seconds.

5. Add beef, tomatoes, stock concentrate, and reserved pasta cooking water to pan with veggies. Bring to a boil, then reduce heat and let simmer until thick and saucy, five- ten minutes. (TIP: If mixture begins to stick to the bottom of the pan, stir in a splash of water.) Taste and season with salt and pepper. Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted.

6. Add spaghetti and garlic herb butter to pan with ragù; toss to combine. Divide pasta between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve.

Source HelloFresh

Rich, Creamy and Cheesy Cowboy Soup

Cheesy Cowboy Soup

INGREDIENTS

1 lb lean ground beef

1 (16 oz.) package velveeta, cubed

1 cup sharp cheddar cheese, grated

1 yellow onion, finely chopped

4 small potatoes, chopped

1 red bell pepper, seeds removed, diced

1 (13.25 oz.) can whole corn kernels, rinsed and drained

1 (13.25 oz.) can black beans, rinsed and drained

1 (4 oz.) can green chiles

3 C. low-sodium chicken or beef broth

2 1/2 C. whole milk

1/4 C. all-purpose flour

1/4 C. (1/2 stick) unsalted butter

1 tsp. garlic powder

1 tsp. cumin

1/2 tsp. cayenne, optional

bacon bits, optional

kosher salt and freshly ground pepper, to tast

Directions

1. In a medium saucepan over medium-high heat, melt butter in skillet, then whisk in flour. Cook roux for two-three minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.

2. Heat a large stockpot or Dutch oven over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder, then transfer beef to a separate plate and drain all but two tablespoons of fat.

3. Add onion, potatoes and bell pepper to Dutch oven and cook for ten-twelve minutes, or until veggies are softened and fork tender. Season with salt and pepper, cumin and cayenne, then add corn, black beans and green chiles.

4. Return beef to pot and stir in chicken or beef broth. Bring mixture to a boil, then reduce heat and let simmer for fifteen minutes. Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another fifteen minutes, or until cheese is melted and soup is thick and smooth.

Serve hot, topped with cheese and bacon bits. Enjoy!!

Source 12 Tomatoes

Not your Mom’s Meatloaf

Bell Pepper Meat Loaves

INGREDIENTS

3 bell peppers,

1 lb. ground beef, turkey or chicken

1/4 C. Panko bread crumbs

1 egg, lightly beaten

1 tsp. Worcestershire sauce

1/2 onion, finely chopped

1/2 tsp. fresh thyme leaves, chopped

1 clove garlic, minced

1 Tbsp. tomato paste

Kosher salt

Freshly ground black pepper

1/4 c. ketchup

1 Tbsp. brown sugar

2 C. shredded Monterey Jack

1 Tbsp. fresh parsley, for garnish

DIRECTIONS

Preheat oven to 350° and line a medium baking sheet with parchment paper. Cut ends off peppers and finely chop (minus the stems), then set aside. Remove seeds and slice peppers into 2″ thick rings; you should be able to get 2 rings out of each pepper. Place on prepared baking sheet.

In a large bowl, stir together the beef with chopped peppers, bread crumbs, egg, Worcestershire sauce, onion, thyme, garlic, and tomato paste. Season with salt and pepper and stir until combined. Fill each pepper ring with meat loaf mixture.

In a small bowl, whisk together ketchup and brown sugar and brush on tops of meat loaves. Bake for thirty five minutes, then top with cheese, and bake five to ten minutes more, or until cheese is melty. Garnish with parsley and serve.

Source Delish

Sweet, tangy and messy Barbecue Ribs

You seriously can’t go wrong with this crockpot fall off the bone ribs. These barbecue ribs are slowly cooked in the crockpot all day long and are great for when friends come over for game day, potluck or an easy family dinner.

Crockpot Barbecue Ribs

Ingredients

• 3 Tbsp. paprika

• 2 Tbsp. brown sugar

• 1/4 tsp. Cayenne pepper

• 1 tsp. salt

• 1 tsp. pepper

• 4 lbs pork baby back ribs

• 3 cups BBQ sauce

Directions

1. In a small bowl combine the dry ingredients together, then rub the mixture onto both sides of the ribs. Arrange the ribs in your crock pot – stand them up against the walls with the thicker side down and the meaty side against the wall. Pour BBQ Sauce all over the ribs, cover and cook for seven hours on low. Once the seven hours is up, brown the ribs in the oven. Line a baking sheet with foil, carefully remove the ribs from the crock pot and place them bone side up on the baking sheet.

2. Remove the fat from the crock pot then pour the remaining juices from the crock pot into a small saucepan using a strainer. Bring the sauce to a boil and allow to simmer for approximately fifteen minutes. Turn on your oven’s broiler and allow it to heat up. Once the broiler is preheated, brush the sauce on the ribs and broil for five minutes, take the ribs out, turn them over and brush them with sauce, then broil them again for about five minutes. Top with remaining sauce on the side and serve with a salad.

Source Mommy”s Fabulous Finds

Multi-purpose Mexican Shredded Beef

Excuse my absence from cooking for a long while my family and I unexpectedly had to put our beloved dog (Kianni) down about a week ago. She was a very sweet and special dog. It has been very sad for everyone in my family, but we’re thankful that she is no longer suffering. One of my fond memories of her is when she would clean up the food droppings I left on the floor. She was a great cooking sidekick. I am going to miss her so much!

Okay. Back to the recipe.

This all-purpose Slow Cooker Mexican Shredded Beef is perfect for fajitas, tacos, burritos and more!  Fast and easy prep work and your crock pot does the rest. It was delicious! I promise you and your family will not be disappointed.

Slow Cooker Mexican Shredded Beef

INGREDIENTS

3 pounds beef chuck roast

1 onion, diced

4 garlic cloves, minced

2 Tbsp. tomato paste

Juice of one lime (1-2 tablespoons)

1 Tbsp. chili powder

1 tsp. cumin

1 tsp. paprika

1 tsp. dried oregano

1 tsp. kosher salt, plus more to taste

1/4 tsp. red chili flakes

Directions

1. Combine together the chili powder, cumin, paprika, salt, oregano and red chili flakes, Set aside. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.  Stir everything together until fully mixed.

2. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.Place the meat on top of the onion mixture and set cook on low for seven- eight hours. Total cooking time will vary for different roasts. 

3. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them.   (If the meat is still too tough to shred, it needs to be cooked a little longer.  Cook for an additional thirty-sixty minutes and check it again.)  Stir to mix well with the sauce.  Cover and continue to cook on low for another thirty-sixty minutes. Before serving stir well again to mix the meat with the sauce.  Taste meat and season with more salt to taste.

Source Fox and Briar

Kianni

Sweet ‘N’ Tangy Pot Roast

I made this roast for the first time, and I admit that I was slightly nervous about the outcome. But, after tossing the meat into the slow cooker and waiting for several hours. I took a bite of the meat, and I instantly fell in love with this recipe. It felt like my mouth was having a party.

Cook this incredibly easy melt in your mouth delicious pot roast. I promise you and your family will not be disappointed.

Slow Cooker Sweet ‘N’ Tangy Pot Roast

Ingredients

1 boneless beef chuck roast (Mine was about four pounds)

1/2 tsp. salt

1/2 tsp. Pepper

1 C. Water

1 C. Ketchup

1/4 C. Red wine or beef broth

1 envelope brown gravy mix

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1/8 tsp. Garlic powder

3 Tbsp. Flour

1/4 C. Water

Directions

1. Cut the meat in half and place in a 5-quart slow cooker. Season with salt pepper. In a small bowl stir together the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over the meat.

2. Cover and cook on low for nine-ten hours or until the meat is tender. Combine the flour and water until smooth. Stir into the slow cooker. Cover and cook on HIGH for thirty minutes or until the gravy is thickened. Remove the meat from the slow cooker. Slice and serve with the gravy.

Source Taste of Home: Church Suppers

Lo-Carb alternative to sub sandwiches

Bell Pepper Meatball Subs

INGREDIENTS

1 lb. ground beef

1/3 C. bread crumbs

1/4 C. chopped parsley

1/4 C. grated Parmesan, plus more for garnish

1 egg

2 garlic cloves, minced

1 tsp. kosher salt

1/2 tsp. red pepper flakes

2 Tbsp. olive oil, divided

1 (15-oz) jar marinara sauce

4 bell peppers, cored and halved

4 slices mozzarella

DIRECTIONS

1. Preheat oven to 350°. In a large bowl, combine beef, bread crumbs, parsley, Parmesan, egg, garlic, salt, and red pepper flakes. Mix until just combined and form into sixteen balls.

2. In a large skillet over medium-high heat, add 1 tablespoon of oil. Add meatballs and cook, turning occasionally, until seared on all sides, about ten minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about ten minutes more.

3. Place bell peppers cut side up on a large rimmed baking sheet and drizzle with remaining olive oil. Top 4 halves with mozzarella slices. Bake until cheese has melted and bell peppers are just warmed through. Add meatballs on top of the bell pepper halves with cheese and sprinkle with more Parmesan, if using. Place remaining bell pepper halves on top and serve.

Source Delish

Incredibly Cheesy Lasagna Rollups

Pioneer Woman Lasagna roll ups

The preparation was slightly messy, quick and easy. The lasagna rolls were very cheesy and delicious! Your whole family even your kids will love this dish!

Ingredients

20 lasagna noodles

1 Tbsp. salt

2 Tbsp. olive oil

1 medium onion, diced

1 C. finely chopped mushrooms (about 3 ounces)

1 green bell pepper, diced (about 1 C.)

3 cloves garlic, minced (about 1 1/2 Tbsps)

2 lbs. ground beef

1/2 tsp. Freshly ground pepper

1 28-oz. can diced tomatoes

1 6-oz. can tomato paste

1 30-oz. container whole-milk ricotta cheese (about 3 1/3 C.)

1 lb. mozzarella, grated (about 3 1/2 cups)

1 C. grated parmesan cheese

2-3 large eggs

Directions

1. Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.

2. Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute for four to five minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste and the veggie mixture. Let the mixture simmer over low heat, thirty minutes.

3. Make the cheese glue: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper. Stir to combine.

5. Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread two to three tablespoons of the ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll.

6. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan. If you’re making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for twenty minutes, until hot and bubbly. Serve with a salad or some other vegetable. Enjoy!

Court’s Cooking Notes

FREEZE IT! Cover the pan tightly with heavy-duty foil and freeze up to 4 months. To bake, preheaet the oven to 350 degrees F. Bake the foil-covered pan 1 1/2 hours (if using loaf pans, place on a baking sheet before baking); remove the foil and bake 30 minutes more, until hot and bubbly.

Source The Pioneer Woman Cooks

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