Chipotle Scented Meatballs with Country Gravy
About the gravy: I called this "country gravy" because the creamy, dreamy sauce for the meatballs starts with a basic roux of flour and fat. But that's where the similarity ends... First, in traditional country gravy, the roux is made with flour and vegetable oil; I used butter instead of oil because it adds more flavor and creaminess. Then, country gravy is mostly milk or cream (or a combination). I wanted that creaminess, but I also wanted a beefy flavor to compliment the meatballs - so I added beef broth (for chicken, I would have added chicken broth). Then, I added some seasonings - garlic, onion, and paprika. Now this is a gravy the whole COUNTRY will adore!
About the meatballs: If you follow my recipes, you know that I prefer to roast meatballs before proceeding to the next step (whether it's simmering in gravy, sauce, or whatever). I like that the meatballs are perfectly browned on all sides, and the fat drips away. I never have to worry about one side of the meatballs cooking more than the other! As for seasoning, I catapulted flavor by adding chipotle chile powder, oregano and Worcestershire sauce. You won't believe how much flavor erupts when you combine these three simple things.
Chipotle Scented Meatballs with Country Gravy
1 pound lean ground beef
2 teaspoons Worcestershire sauce
1 teaspoon oregano
Salt and ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 cup milk
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil.
In a large bowl, combine the beef, Worcestershire sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Place the meatballs on the prepared pan and bake for 20 minutes, until browned and cooked through.
Melt the butter in a large skillet over medium heat. When the butter is bubbly, whisk in the flour and keep whisking until blended and smooth. Whisk in the broth and bring to a simmer. Whisk in the onion powder, garlic powder and paprika. Whisk in the milk and bring to a simmer. Add the meatballs and simmer for 5 to 7 minutes, until the gravy is thick and creamy.
Serves 4
BBQ Beef Short Rib Quesadillas
BBQ Beef Short Rib Quesadillas
Cooking spray
8 fajita-size flour tortillas
2 cups shredded Mexican cheese blend
2 cups shredded leftover beef short ribs (from my Hoisin Glazed Short Ribs), or any shredded barbecued beef
Salsa or picante sauce for serving
Coat a stovetop grill pan with cooking spray and preheat to medium-high.
Arrange the tortillas on a flat surface. Top one half of each tortilla with 2 tablespoons of the cheese. Top the cheese with 1/4 cup of the shredded beef and then 2 more tablespoons of the cheese (having cheese on both sides will keep the quesadilla together - it acts as a glue).
Fold the tortillas over the filling, creating half moon-shaped quesadillas. Add the quesadillas to the hot pan and cook until you have grill marks on both sides and the cheese melts, about 2 to 3 minutes per side.
Half each quesadilla and serve with salsa or picante sauce.
Serves 4
Hoisin Glazed Beef Short Ribs
Why the hoisin sauce? Hoisin sauce is a sweet and tangy blend of soybean paste, sugar, sesame paste, garlic, spices, and chili peppers. It's exploding with incredible flavor, so you need little else. That said, I added a few extra ingredients - some that compliment hoisin's flavor (ketchup and Worcestershire sauce), and some to boost the flavors already going on, including vinegar (which balance the sweetness of the ketchup), chili powder, garlic and onion.
These are over-the-moon incredible! Super messy, slightly sweet, slightly tangy and insanely flavorful. And, the oven does all the work!
Hoisin Glazed Beef Short Ribs
1 1/2 pounds boneless beef short ribs
1/2 cup ketchup
1/4 cup hoisin sauce
1 teaspoon rice vinegar, regular or seasoned
1 teaspoon Worcestershire sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat the oven to 300 degrees. Place the short ribs in a shallow baking dish.
In a small bowl, whisk together the ketchup, hoisin sauce, vinegar, Worcestershire sauce, chili powder, garlic powder, onion powder, salt, and pepper. Spoon half of the mixture over the ribs and turn to coat. Cover with foil and bake for 2 1/2 hours.
Uncover, spoon the remaining sauce over the ribs, turn to coat, and bake for another 30 to 60 minutes (uncovered), until the ribs are fork tender.
Devour (with lots of napkins).
Salisbury Steaks with Smoked Paprika Brown Gravy
Transforming the dish: I decided I could make Salisbury steak better. I wanted to add flavor and depth without adding work. I jazzed up the beef mixture with garlic, onion and mustard powder, and I tweaked the gravy by adding a little Dijon mustard and smoked paprika; it's surprising how little changes can make such a huge difference. The dish is catapulted to new heights.
Skip the soup mix: Since many Salisbury steak recipes call for onion soup mix, I wanted to mimic those flavors without actually using soup (the mix is basically dried onion, beef bouillon and copious amounts of salt). Plus, by skipping soup mix, I had room for other flavorful ingredients, including garlic and mustard (mustard powder in the steak compliments the Dijon mustard in the gravy - copacetic on every level).
Need a side dish? I like to serve these steaks and sauce with potatoes (check out my Buttery Smashed Baby Potatoes) or buttered egg noodles - you'll want some sort of starch to soak up any extra gravy!
Salisbury Steaks with Smoked Paprika Brown Gravy
1 1/4 pounds lean ground beef
1/4 cup Panko breadcrumbs
1 large egg
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 1/2 cups beef broth
1/4 cup ketchup
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon smoked paprika
In a large bowl, combine the beef, breadcrumbs, egg, onion powder, garlic powder, salt, and pepper. Mix well and shape the mixture into 4 oval patties, each about 1-inch thick.
Heat the oil in a large skillet over medium-high heat. Add the patties and brown on both sides, about 2 minutes per side. Remove the steaks from the pan and, if necessary, drain away any fat - make sure to keep the brown bits that will be clinging to the bottom of the pan, we'll incorporate them into the gravy.
In a medium bowl, whisk together the broth, ketchup, flour, Worcestershire sauce, mustard, and paprika. Add broth mixture to the pan and bring to a simmer. Return the steaks to the pan, reduce the heat to medium low and simmer for 10 minutes, until the sauce thickens and the steaks are cooked through.
Serve the steaks with the sauce spooned over top.
Serves 4
This is one gorgeous London broil, right? Here's a fun factoid (and sorry if you already knew this): London broil isn't the name of the CUT of beef, but the preparation and cooking method, which typically involves marinating, broiling/grilling, and thinly slicing. The actual "cut" is a boneless top round from the rear of the steer. The best part? Big, juicy flavors. It's super lean too, which is why recipes often call for an overnight marinade. But I can tell you this - if you treat a London broil like a regular steak, which means cooked to medium rare, AKA 125 degrees, (either grilled, broiled or pan-seared), you'll have a winning dish every time.
What's the rub? Sorry, bad pun. But, for this recipe, I simply rubbed the steak with a halved garlic clove and then seasoned it with a decent amount of salt and pepper. I actually seasoned the steak about an hour before cooking to allow the salt to dissolve and get absorbed into the meat. That's the goal of marinating too. After that, a quick grill on both sides and the steak just needed to rest for 10 minutes before slicing (with a little butter melting on top of course!). It's doesn't get much simpler than that.
So now for the cilantro sauce: This spicy and fresh sauce is a blender-mixed combination of smoky chipotle chilies in adobo sauce, fresh cilantro and lemon. I added olive oil and a touch of water to get the consistency just right. My boys agreed with me - it's JUST LIKE a chimichurri sauce, only better and bolder. It's the perfect partner for a big, juicy steak.
London Broil with Chipotle-Cilantro Sauce
1 London broil, about 1 1/2-2 pounds (closer to 2 pounds is perfect for 4 people)
2 cloves garlic, halved and divided
Salt and freshly ground black pepper
Cooking spray
1 tablespoon butter
1 1/2 cups fresh cilantro leaves
1-2 chipotle chilies in adobo sauce with 1 teaspoon adobo sauce from can (more chipotles = more heat...)
3 tablespoons olive oil
1 lemon, juice and zest
1 tablespoon water, if needed
Rub the steak with the cut side of one of the halved garlic cloves and liberally season both sides with salt and pepper. Let the steak sit at room temperature for 1 hour.
Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Grill the first side of the steak for 7 minutes (if you want crosshatch grill marks, rotate 45 degrees after 4 minutes, without flipping over). Flip and grill for 5 to 7 more minutes, until the steak is charred and medium-rare. An instant-read thermometer should register 125 degrees, so the steak will cook about 12 to 14 minutes total. Remove the steak from the grill and transfer it to a cutting board. Place the butter on top to melt. Let the steak rest for 10 minutes before slicing across the grain into thin slices.
To make the cilantro sauce, in a blender, combine the cilantro, remaining clove of garlic, chipotle chilies, olive oil, 1 tablespoon of the lemon juice, and 1/2 teaspoon of the lemon zest. Process until blended and smooth, adding the tablespoon of water if needed.
Serve the steak with the sauce drizzled over top.
Serves 4
How about this for a fun way to serve spaghetti and meatballs? Although, I didn't write this recipe "just for fun". I had a plan. I wanted to prep ahead for tonight's dinner AND have leftovers for tomorrow. Making individual "cups" of spaghetti and meatballs makes reheating a lot easier, and the outcome is better too.
Here's why I needed two night's worth of spaghetti and meatballs: Not only is this meal a fabulous blend of pasta, sauce, cheese, and meatballs (a culinary slam dunk), it's the perfect pre-track-meet fuel for my boys (it checks all the nutritional boxes by dishing up complex carbs and lean protein, and it's low in fat). But only Luke has a track meet tomorrow. Kyle's meet is the next day and he'll be out for dinner tonight! Perfection. I can serve some tonight and reheat the leftovers tomorrow.
But you don't have to have kids in sports to enjoy this amazing meal! It's loaded with flavor AND it's healthy - that's something we can all appreciate.
Want a side dish idea? I served the cups with my Garlic Mozzarella Coins and it was a perfect combination!
Want to prep ahead? If you want to prep ahead for a future meal, simply cover the assembled cups with plastic wrap and refrigerate for up to 2 days before baking.
Spaghetti or angel hair? Yes, I called this "spaghetti" and meatball cups and then made the dish with angel hair. That's our favorite variety. Use YOUR favorite variety in your cups!
Want bigger meatballs? I used 1/2 pound of ground beef to make 12 small meatballs. You could easily use 1 pound of beef and make bigger ones.
Spaghetti and Meatball Cups!
Cooking spray
1/2 pound lean ground beef
Salt and ground black pepper
12 ounces spaghetti or angel hair pasta
2 cups marinara sauce, divided
2 large eggs, lightly beaten
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese, divided
2 tablespoons grated parmesan cheese
Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray.
Season the beef with salt and pepper and shape into 12 meatballs. Place the meatballs on a parchment- or foil-lined baking pan and bake for 20 minutes, until browned and cooked through (if you decide to make bigger meatballs, they may take slightly longer). Reduce the oven temperature to 350 degrees.
Meanwhile, cook the pasta according to the package directions. Drain and return the pasta to the pot. Add 1 cup of the the marinara sauce, eggs, oregano, onion powder, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well. Fold in 1/2 cup of the mozzarella and all of the parmesan cheese. Mix well.
Spoon the mixture into the prepared muffin pan and press the mixture into each cup with the back of a spoon. Arrange the meatballs on top. Spoon over the remaining sauce and mozzarella.
Bake for 10 minutes, until the cheese melts.
Makes 12 cups (serves 4)
What a great recipe for a busy weeknight! And, you don't need to run out for steak to make this winning dish. I actually used leftover steak from my London Broil with Chipotle-Cilantro Sauce!
Clean out your fridge and freezer! Most fried rice recipes give you the opportunity to create a sensational, colorful dish, while cleaning out your produce drawers. I added onion, carrots, garlic, and ginger (I actually keep fresh ginger in the freezer, with the peas), but you could also add broccoli, bell peppers, celery, corn, zucchini, yellow squash, and asparagus. Got leftover chicken? You can add that too - in place of, or in a addition to, the steak!
Steak Fried Rice
1 cup white rice
2 cups chicken broth or water
2 tablespoons butter, divided
1 tablespoon coconut oil or vegetable oil
1/2 cup finely chopped white onion
2 carrots, peeled and chopped
2-3 cloves garlic, minced
1/2 teaspoon minced fresh ginger
1 1/2 cups diced steak (raw or leftovers from a previous meal)
3-4 tablespoons soy sauce
1 teaspoon sesame oil
1/2 cup frozen peas
Salt and ground black pepper
In a medium saucepan, combine the rice, broth, and 1 tablespoon of the butter. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, until the liquid is absorbed.
Heat the coconut oil in a large wok or skillet over medium-high heat. Add the onion, carrots, garlic, and ginger and cook for 3 minutes, until soft. Add the steak and cook for 1 minute, stirring frequently. Add the rice, soy sauce (start with 3 tablespoons and add to taste later) and sesame oil and cook for 3 minutes to heat through, stirring frequently. Add the peas and remaining butter and cook for 1 minute.
Season to taste with salt and pepper.
Serve the steaks with the sauce spooned over top.
London Broil with Chipotle-Cilantro Sauce
What's the rub? Sorry, bad pun. But, for this recipe, I simply rubbed the steak with a halved garlic clove and then seasoned it with a decent amount of salt and pepper. I actually seasoned the steak about an hour before cooking to allow the salt to dissolve and get absorbed into the meat. That's the goal of marinating too. After that, a quick grill on both sides and the steak just needed to rest for 10 minutes before slicing (with a little butter melting on top of course!). It's doesn't get much simpler than that.
So now for the cilantro sauce: This spicy and fresh sauce is a blender-mixed combination of smoky chipotle chilies in adobo sauce, fresh cilantro and lemon. I added olive oil and a touch of water to get the consistency just right. My boys agreed with me - it's JUST LIKE a chimichurri sauce, only better and bolder. It's the perfect partner for a big, juicy steak.
London Broil with Chipotle-Cilantro Sauce
1 London broil, about 1 1/2-2 pounds (closer to 2 pounds is perfect for 4 people)
2 cloves garlic, halved and divided
Salt and freshly ground black pepper
Cooking spray
1 tablespoon butter
1 1/2 cups fresh cilantro leaves
1-2 chipotle chilies in adobo sauce with 1 teaspoon adobo sauce from can (more chipotles = more heat...)
3 tablespoons olive oil
1 lemon, juice and zest
1 tablespoon water, if needed
Rub the steak with the cut side of one of the halved garlic cloves and liberally season both sides with salt and pepper. Let the steak sit at room temperature for 1 hour.
Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Grill the first side of the steak for 7 minutes (if you want crosshatch grill marks, rotate 45 degrees after 4 minutes, without flipping over). Flip and grill for 5 to 7 more minutes, until the steak is charred and medium-rare. An instant-read thermometer should register 125 degrees, so the steak will cook about 12 to 14 minutes total. Remove the steak from the grill and transfer it to a cutting board. Place the butter on top to melt. Let the steak rest for 10 minutes before slicing across the grain into thin slices.
To make the cilantro sauce, in a blender, combine the cilantro, remaining clove of garlic, chipotle chilies, olive oil, 1 tablespoon of the lemon juice, and 1/2 teaspoon of the lemon zest. Process until blended and smooth, adding the tablespoon of water if needed.
Serve the steak with the sauce drizzled over top.
Serves 4
Spaghetti and Meatball Cups!
Here's why I needed two night's worth of spaghetti and meatballs: Not only is this meal a fabulous blend of pasta, sauce, cheese, and meatballs (a culinary slam dunk), it's the perfect pre-track-meet fuel for my boys (it checks all the nutritional boxes by dishing up complex carbs and lean protein, and it's low in fat). But only Luke has a track meet tomorrow. Kyle's meet is the next day and he'll be out for dinner tonight! Perfection. I can serve some tonight and reheat the leftovers tomorrow.
But you don't have to have kids in sports to enjoy this amazing meal! It's loaded with flavor AND it's healthy - that's something we can all appreciate.
Want a side dish idea? I served the cups with my Garlic Mozzarella Coins and it was a perfect combination!
Want to prep ahead? If you want to prep ahead for a future meal, simply cover the assembled cups with plastic wrap and refrigerate for up to 2 days before baking.
Spaghetti or angel hair? Yes, I called this "spaghetti" and meatball cups and then made the dish with angel hair. That's our favorite variety. Use YOUR favorite variety in your cups!
Want bigger meatballs? I used 1/2 pound of ground beef to make 12 small meatballs. You could easily use 1 pound of beef and make bigger ones.
Spaghetti and Meatball Cups!
Cooking spray
1/2 pound lean ground beef
Salt and ground black pepper
12 ounces spaghetti or angel hair pasta
2 cups marinara sauce, divided
2 large eggs, lightly beaten
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese, divided
2 tablespoons grated parmesan cheese
Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray.
Season the beef with salt and pepper and shape into 12 meatballs. Place the meatballs on a parchment- or foil-lined baking pan and bake for 20 minutes, until browned and cooked through (if you decide to make bigger meatballs, they may take slightly longer). Reduce the oven temperature to 350 degrees.
Meanwhile, cook the pasta according to the package directions. Drain and return the pasta to the pot. Add 1 cup of the the marinara sauce, eggs, oregano, onion powder, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well. Fold in 1/2 cup of the mozzarella and all of the parmesan cheese. Mix well.
Spoon the mixture into the prepared muffin pan and press the mixture into each cup with the back of a spoon. Arrange the meatballs on top. Spoon over the remaining sauce and mozzarella.
Bake for 10 minutes, until the cheese melts.
Makes 12 cups (serves 4)
Steak Fried Rice
Clean out your fridge and freezer! Most fried rice recipes give you the opportunity to create a sensational, colorful dish, while cleaning out your produce drawers. I added onion, carrots, garlic, and ginger (I actually keep fresh ginger in the freezer, with the peas), but you could also add broccoli, bell peppers, celery, corn, zucchini, yellow squash, and asparagus. Got leftover chicken? You can add that too - in place of, or in a addition to, the steak!
Steak Fried Rice
1 cup white rice
2 cups chicken broth or water
2 tablespoons butter, divided
1 tablespoon coconut oil or vegetable oil
1/2 cup finely chopped white onion
2 carrots, peeled and chopped
2-3 cloves garlic, minced
1/2 teaspoon minced fresh ginger
1 1/2 cups diced steak (raw or leftovers from a previous meal)
3-4 tablespoons soy sauce
1 teaspoon sesame oil
1/2 cup frozen peas
Salt and ground black pepper
In a medium saucepan, combine the rice, broth, and 1 tablespoon of the butter. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, until the liquid is absorbed.
Heat the coconut oil in a large wok or skillet over medium-high heat. Add the onion, carrots, garlic, and ginger and cook for 3 minutes, until soft. Add the steak and cook for 1 minute, stirring frequently. Add the rice, soy sauce (start with 3 tablespoons and add to taste later) and sesame oil and cook for 3 minutes to heat through, stirring frequently. Add the peas and remaining butter and cook for 1 minute.
Season to taste with salt and pepper.
Serves 4
Asian Beef and Peppers with Bamboo Shoots
Why meatloaf "donuts"? The short answer: Why not? You know I love to play with my food and these mini meatloaves are a fun way to turn an ordinary meal and into something special. Plus, there's also the benefit of using a pan that rarely gets used (at least in my house - I clearly don't make donuts enough).
About the seasoning: You'll notice that I used onion and garlic in all three recipes - the meatloaf, mashed potatoes and gravy. It's subtle, yet consistent, and everything works together beautifully.
About serving: You can serve the dish however you want - with the meatloaves on top of the mashed potatoes, or with them leaning off to the side. It really doesn't matter, as long as you serve it - you'll love it!
Meatloaf "Donuts" with Mashed Potatoes and Gravy
For the meatloaf:
1 pound lean ground beef
1/3 cup Italian-style seasoned bread crumbs
1 large egg
1 tablespoon grated parmesan cheese
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
For the mashed potatoes:
2 russet baking potatoes, peeled and cut into 2-inch chunks
2 tablespoons butter
1/4 cup milk, or more if needed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
For the gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups beef broth
Salt and ground black pepper
Preheat the oven to 350 degrees.
In a large bowl, combine the beef, bread crumbs, egg, parmesan cheese, oregano, onion powder, garlic powder, salt, and pepper. Mix well. Press the mixture into a 12-mold donut pan, or two 6-mold donut pans. Spread the ketchup over each meatloaf.
Bake for 20 to 25 minutes, until the meatloaves are cooked through (they will pull away from the sides of the donut mold). Let rest for 5 minutes before serving.
Meanwhile, to make the mashed potatoes, place the cubed potatoes in a large stock pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 10 to 12 minutes, until fork-tender (if the water starts to boil over, reduce the heat to medium-high). Drain and return the potatoes to the pot. Add the butter, milk, onion powder, and garlic powder and mash until smooth (or smooth-ish), adding more milk if necessary. Season to taste with salt and pepper.
To make the gravy, melt the butter in a small saucepan over medium heat. When the butter is bubbly/foamy, whisk in the flour. Cook for 1 minute, whisking constantly. Whisk in the onion powder and garlic powder and cook for 30 seconds. Whisk in the broth and bring to a simmer, whisking constantly. Simmer for 2 to 3 minutes, until the mixture thickens, adding more broth if the mixture is too thick for your liking. Season to taste with salt and pepper.
Serve the meatloaves with the mashed potatoes and gravy - served however you like!
Serves 4
Look at that gravy! I wish you could smell it too... Here's the backstory - my cousin Tony sent me a bottle of his homemade red wine. I've never tried it before and, WOW, it's amazing! I instantly realized it would make a great addition to any sauce, so I created these meatballs for the SOLE purpose of adding Tony's wine to the gravy. The wine added just enough fruitiness, with a touch of acidity - key components for a successful sauce.
About the meatballs: You won't believe the flavor of these meatballs... They're so good, they can stand on their own, without any gravy (consider making them for meatball subs). The mixture is a quick blend of beef, panko bread crumbs, egg, garlic, onion, and oregano. Each bite boasts tons of flavor. Now imagine that flavor simmering in a combination of beef broth, red wine and tomato paste, with a hint of butter. It's simply magical.
About the wine: Don't worry if your cousin doesn't make his own wine, you can still enjoy this dish! Choose your favorite red and remember, while most of the alcohol cooks off, the flavor doesn't, so choose something you love.
Perfect side dish? I served these meatballs with my Smashed Red Potatoes with Ranch and Greek Yogurt - it was a match made in heaven.
1 pound lean ground beef
A few helpful tips:
Bring the steaks to room temperature: Remove the steaks from the refrigerator 20 to 30 minutes before grilling - this ensures that they cook evenly from edge to center.
Soak that plank: Make sure to soak your cedar plank for at least one hour before using it on the grill (or in the oven). The wet plank creates steam from the heat of the grill (and oven), and that’s how the cedar flavor gets infused into the food. One hour shouldn't be a problem, since you need to let the steaks come to room temperature and then grill them first. It all comes together at the same time!
About the mesquite seasoning: I chose McCormick's blend of chili peppers, garlic, onion, red bell peppers, paprika, and natural mesquite smoke flavor (plus some salt and sugar). Read the label of your variety and take note - if there's salt, you won't need to add any to the steak.
Mesquite Grilled Steak, Finished on a Cedar Plank
Olive oil
After a busy day, I'm on a quest for quick, delicious dinner recipes. One of the best ways to ensure a speedy dinner delivery involves combining lean protein, colorful vegetables and intense flavors in ONE pan. That makes dinner a breeze and clean-up even easier.
In this recipe for stir-fried beef and vegetables, I used my wok, but you can use any large skillet to pull it all together. You can also make this stellar dish with chicken, shrimp, tofu, or a combination.
Asian Beef and Peppers with Bamboo Shoots
1 tablespoon coconut oil or vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
12 ounces lean steak, cut into thin pieces
1 each red and green bell pepper, seeded and cut into strips
1 cup thinly sliced cremini mushrooms
8-ounce can sliced bamboo shoots, drained
1 cup beef broth
2 tablespoons soy sauce
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon hot sauce, such as sriracha
Salt and freshly ground black pepper
Heat the coconut oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and cook for 30 seconds. Add the beef and cook for 1-2 minutes, until no longer pink, stirring frequently. Add the bell peppers, mushrooms and bamboo shoots and cook for 3 minutes, until the mushrooms release liquid.
Whisk together the broth, soy sauce, cornstarch, sesame oil, and hot sauce. Add the mixture to the pan and bring to a simmer. Simmer for 2-3 minutes, until the sauce thickens and reduces.
Season to taste with salt and pepper.
Serves 4
Cider-Braised Chuck Roast
Looking for an affordable and easy dish the whole family will love? Chuck roast fits the bill. The only prep work is a flour-herb coating on the roast and a quick sear in a hot pot. The oven does the rest of the cooking. Plus, the aroma coming from your kitchen is downright insane. Don't be surprised if you wake up your neighbors senses.
Cider-Braised Chuck Roast
Note: I used a 2-pound chuck roast for the 3 of us (recipe serves 4), so if you need to serve more people, simply double the size of the roast and add 1 cup of cider. The rest of the recipe can stay the same.
1 boneless beef chuck roast, about 2 pounds
Salt and black pepper
2 tablespoons all-purpose flour
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons olive oil
3 cups apple cider, not apple juice
1 tablespoon liquid smoke
1 tablespoon tomato paste
4 carrots, peeled and chopped
Preheat the oven to 325 degrees.
Season the roast all over with salt and pepper. In a small bowl, combine the flour, oregano, and thyme. Mix well. Rub the mixture all over the roast.
Heat the oil in a large Dutch oven or oven-proof pot over medium heat. Add the roast and cook until browned on both sides.
Add the cider, liquid smoke, tomato paste, and garlic cloves.
Remove the pan from the heat, cover and transfer to the oven. Roast for 2 1/2 hours. Add the carrots, and cook for 30 more minutes, uncovered, until the meat is very tender. Let the roast stand for 30 minutes before slicing into 1/2-inch thick slices.
Remove any fat that pools at the surface of the cider mixture and then spoon the sauce over the beef before serving.
Serves 4
Crunchy Beef Tacos
Savory beef filling, crunchy corn tacos, a variety of toppings.... I'd say we're off to a good start!
WAIT! Skip the taco seasoning packet: Yes, it's tempting to use that handy taco seasoning mix to flavor ground beef (and if you follow my recipes, you know I use the savory spice blend in many ways). But, it's really easy to make that seasoning blend from scratch, with a handful of everyday spices. The best part is, you can control the heat and other nuances to suit you and your family.
Side dish suggestion: I served these amazing tacos with my Adobo Rice and Beans and it was a heavenly combination (my boys like to put the rice mixture IN the tacos).
Now grab a skillet, raid your spice rack, and let's have some fun!
Crunchy Beef Tacos
1 pound lean ground beef
2 teaspoons chili powder, regular or hot
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons ketchup
2/3 cup beef broth or water
12 taco shells, heated according to the package directions
Suggested taco toppings/fillings:
Salsa
Lettuce
Cheddar cheese
Hot sauce
Onions
Avocado
Sour cream
Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat and return the beef to the pan.
Add the chili powder, cumin, paprika, garlic powder, onion, salt, and pepper and stir to coat. Cook for 30 seconds, until the spices are fragrant. Add the ketchup and stir to coat. Add the broth and bring to a simmer. Reduce the heat to low and simmer for 5 to 10 minutes (while you heat the shells and prep the toppings).
Serve the beef in the heated shells with your favorite taco additions!
Serves 4
Meatloaf "Donuts" with Mashed Potatoes and Gravy
About the seasoning: You'll notice that I used onion and garlic in all three recipes - the meatloaf, mashed potatoes and gravy. It's subtle, yet consistent, and everything works together beautifully.
About serving: You can serve the dish however you want - with the meatloaves on top of the mashed potatoes, or with them leaning off to the side. It really doesn't matter, as long as you serve it - you'll love it!
Meatloaf "Donuts" with Mashed Potatoes and Gravy
For the meatloaf:
1 pound lean ground beef
1/3 cup Italian-style seasoned bread crumbs
1 large egg
1 tablespoon grated parmesan cheese
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
For the mashed potatoes:
2 russet baking potatoes, peeled and cut into 2-inch chunks
2 tablespoons butter
1/4 cup milk, or more if needed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
For the gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups beef broth
Salt and ground black pepper
Preheat the oven to 350 degrees.
In a large bowl, combine the beef, bread crumbs, egg, parmesan cheese, oregano, onion powder, garlic powder, salt, and pepper. Mix well. Press the mixture into a 12-mold donut pan, or two 6-mold donut pans. Spread the ketchup over each meatloaf.
To make the gravy, melt the butter in a small saucepan over medium heat. When the butter is bubbly/foamy, whisk in the flour. Cook for 1 minute, whisking constantly. Whisk in the onion powder and garlic powder and cook for 30 seconds. Whisk in the broth and bring to a simmer, whisking constantly. Simmer for 2 to 3 minutes, until the mixture thickens, adding more broth if the mixture is too thick for your liking. Season to taste with salt and pepper.
Serve the meatloaves with the mashed potatoes and gravy - served however you like!
Serves 4
Savory Meatballs in Red Wine Gravy
About the meatballs: You won't believe the flavor of these meatballs... They're so good, they can stand on their own, without any gravy (consider making them for meatball subs). The mixture is a quick blend of beef, panko bread crumbs, egg, garlic, onion, and oregano. Each bite boasts tons of flavor. Now imagine that flavor simmering in a combination of beef broth, red wine and tomato paste, with a hint of butter. It's simply magical.
About the wine: Don't worry if your cousin doesn't make his own wine, you can still enjoy this dish! Choose your favorite red and remember, while most of the alcohol cooks off, the flavor doesn't, so choose something you love.
Perfect side dish? I served these meatballs with my Smashed Red Potatoes with Ranch and Greek Yogurt - it was a match made in heaven.
Savory Meatballs in Red Wine Gravy
1 pound lean ground beef
1/2 cup panko bread crumbs
1 large egg
1 teaspoon oregano
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
1 cup dry red wine or chianti
1 cup beef broth
2 tablespoons tomato paste, regular or sundried tomato paste
1 tablespoon cornstarch
1 tablespoon cornstarch
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil (for easy cleanup).
In a large bowl, combine the beef, bread crumbs, egg, oregano, onion powder, garlic powder, salt, and pepper. Mix well and shape the mixture into 16 meatballs.
Arrange the meatballs on the prepared baking sheet and bake for 20 minutes, until cooked through.
Melt the butter in a large skillet over medium heat. When the butter is bubbly, add the meatballs to the skillet. Cook for 2 to 3 minutes, until the meatballs are browned on all sides. Add the wine and bring to a boil. Boil until the liquid reduces by half.
Whisk together the broth, tomato paste and cornstarch and add to the skillet. Bring to a simmer. Cook for 5 minutes, until the mixture thickens to the consistency of gravy.
Serves 4
Mesquite Grilled Steak, Finished on a Cedar Plank
Juicy steaks, dusted with mesquite seasoning and cooked two ways - first grilled and then finished on a cedar plank. Why use the cedar plank? Because it adds a wonderful smoky essence, and enhances the flavor of the steak (and all meat, fish, poultry, and vegetables).
A few helpful tips:
Bring the steaks to room temperature: Remove the steaks from the refrigerator 20 to 30 minutes before grilling - this ensures that they cook evenly from edge to center.
Soak that plank: Make sure to soak your cedar plank for at least one hour before using it on the grill (or in the oven). The wet plank creates steam from the heat of the grill (and oven), and that’s how the cedar flavor gets infused into the food. One hour shouldn't be a problem, since you need to let the steaks come to room temperature and then grill them first. It all comes together at the same time!
About the mesquite seasoning: I chose McCormick's blend of chili peppers, garlic, onion, red bell peppers, paprika, and natural mesquite smoke flavor (plus some salt and sugar). Read the label of your variety and take note - if there's salt, you won't need to add any to the steak.
Want to finish the steaks in the oven? If you're using a stovetop grill pan and want to finish the steaks in the oven, place the grilled steaks on the plank and roast in a preheated 400-degree oven for 10 to 15 minutes, until you reach the desired level of doneness.
Mesquite Grilled Steak, Finished on a Cedar Plank
Olive oil
4 sirloin steaks, about 6-8 ounces each, room temperature
Salt and black pepper, optional
4 teaspoons mesquite seasoning
Cedar plank (soaked in water for 1 hour before using)
Brush an outdoor grill or stovetop grill pan with the olive oil and preheat to medium-high. Season both sides of the steak with the mesquite seasoning (adding salt and black pepper if they're not in the seasoning mix).
Add the steaks to hot grill and cook for 2 to 3 minutes per side, until you have grill marks and the outside is charred. Transfer the steaks to the cedar plank and place the plank on the grill. Grill for 5 to 10 more minutes, until you reach the desired level of doneness.
Let the steaks rest for 5 minutes before serving.
Serves 4
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