Father's Day Steaks

Hubby and I are taking 2-3 weeks or so to travel a bit.  We are having a great time, and there isn't much time left to post blogs.  Sunday is Father's Day, so I wanted to share my sweetie's recipe for steaks on the grill.  I usually serve these with twice baked potatoes, asparagus, and a wedge salad with blue cheese dressing. They have a great flavor!

Happy Father's Day to all the Dads out there!

Ingredients:
Black Angus Rib Eye steaks (bone in if available)
Olive Oil
Garlic salt
Black pepper
Tony Chacheres Cajun seasoning
McCormick Spicy Montreal Steak Seasoning
Worcestershire Sauce
Lite soy sauce

Instructions:

Rub steaks with olive oil on both sides.  Sprinkle lightly with garlic salt, black pepper, Cajun seasoning.  Lightly coat with Worcestershire sauce and soy sauce.  Then liberally sprinkle on the Montreal seasoning.  Put steaks on hot grill to sear about 3 minutes per side. Then lower heat a bit, and grill to desired doneness.

Skillet Shish Kabob

I know this dish is a contradiction, as shish means skewer, but that's what I am calling it anyway.  I had planned shish kabobs for dinner the other night, but we had over three inches of rain..  We always welcome rain in Texas, even if it does spoil our outdoor plans.  The meat for the kabobs had marinated overnight, so it had to be cooked.  A small light came on in my head, and I decided to cook them inside.  I really wasn't motivated to thread everything on the skewers...okay, I was too lazy to do it.  Instead, I cooked the meat on my stove-top grill, sauteed the vegetables in a skillet, and added the meat to the skillet for the last few minutes.  This is very simple, actually too simple to be a recipe, but it was so tasty I wanted to share it.  It is a lot less time consuming too! Sweet hubby loved it!

Marinate your favorite kabob meat in Good Seasons Italian Dressing overnight.
Cook meat on a hot grill for about 3 minutes on each side; a little less than desired doneness.
Cut 1 yellow, 1 red, 1/2 green, bell pepper and a large Vidalia onion into chunks.
Heat 2TBS olive oil in skillet, and saute vegetables until they soften a bit; add the grilled meat to the pan for the last few minutes.  Add about 2TBS of the Italian dressing, and cook until vegetable are the desired texture, and meat to desired doneness.  Easy peasy!

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Beef Tips with Egg Noodles

Okay, I know you all of you are saying. "beef tips with egg noodles; big deal"...but I am saying right here and now that this is a good dish.  YEARS ago I used to make a roast with dry onion soup mix, and canned mushroom soup.  (I heard that "so what, been there done that".)  I'm still saying this is a good dish...especially on a busy day.  Our ironing service didn't work out, so after doing the Monday wash day thing yesterday...there was a lot of ironing to be done today.  Did I mention I HATE to iron.  My sweet, wonderful hubby has been doing the ironing, but there was a LOT today, so instead of our usual Tuesday "date day" lunch out, I made lunch at home, and the two of us had an ironing party on our screened porch!  It was beautiful day, and it made ironing seem less punitive doing it there.  Well, to make a long story even longer, I had planned to make beef stew for dinner, and let it simmer most of the day, but I didn't have any carrots.  Being quick witted...for an old chick..I thought of making this instead.  It made a delicious dinner.  I served it with a simple salad of lettuce. fresh tomatoes, Vidalia onion, and plain old French dressing..yes, the orange stuff.  Sweet iced tea with lemon and mint from my herb garden topped it off.  Good little supper, if I do say so myself. :)

Ingredients:
2# marbled stew meat, cubed
1 can cream of mushroom soup
1 envelope of dried onion soup ( I use about 2/3 of it because it tends to overpower the dish)
20 oz. beef stock
2 TBS cooking oil
Black pepper
Egg noodles, prepared according to package directions and drained

Instructions:
Put oil in pot; when hot. add beef, season with black pepper, and brown lightly.  I do not add salt, and the onion soup mix tends to be salty.  Add soups and stock, and stir to make smooth gravy.  Turn burner to low, and simmer for several hours, or cook in Crockpot.  I simmered mine 4-5 hours, and it was melt in your mouth tender.  Serve over noodles, or rice.
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Spanish Casserole

I posted this recipe last year, but I am making it for dinner tonight, so I thought I would share it again.  It is very flavorful, and is good for a crowd.  A perfect dish for the weekend.  Have a great weekend, everybody!

Ingredients:

7 oz. pkg, elbow macaroni, cooked and drained

2 cloves garlic, minced

4 C canned finely diced tomatoes

1 C tomato sauce

4 tsp. chili powder

¼ tsp. cumin

1# ground chuck

1 medium onion, chopped

½ bell pepper, chopped

1 C pitted black olives, drained

1 can whole kernel corn, drained

1 tsp. salt and ½ tsp. pepper

¼ tsp. oregano

¼ tsp. cayenne

Grated sharp cheddar

Fritos and sour cream

Instructions:

Cook meat; add peppers and onions; sauté.  Add tomatoes and tomato sauce.  Add spices; simmer for 30 minutes.  Add olives, corn and cook 10 minutes.  Add cooked macaroni.  Put in 3 quart casserole dish, top with cheese and Fritos.  Bake at 325* 25 minutes, or until bubbly.  Serve with sour cream and extra Fritos, if desired.   

Corned Beef with Cabbage, Leeks, Dutch Potatoes, and Carrots

I always make corned beef and cabbage on Saint Patrick's Day...I make it for my hubby, but I do not like it. ( Sorry about that, Irish ancestors.)  This year I was determined to prepare it in a way that I would like...and eat.  Well, I did it!  This recipe was very tasty.  I cooked it in my slow cooker, and that made it very easy.  I will definitely make it again next year!

Ingredients:
3 pound corned beef brisket
3 leeks washed, most of dark leaves cut off
6 small carrots, peeled
18 Baby Dutch potatoes, washed
1 head of cabbage, cut in quarters
2 stalks celery, with leaves
1/2 of seasoning packet that come with meat
1 bay leaf
3 whole cloves
Salt and black pepper to taste
1 carton beef stock
Water

Instructions:
Rinse corned beef well, put in slow cooker.  Put in 1/2 of seasoning in packet, bay leaf, whole cloves, salt and pepper.  Add 1 carton of beef broth, and enough water to cover meat and vegetables.  Cook on high about 1 1/2-2 hours, then add potatoes and cabbage, and cook until vegetables are done.  Serve with Boar's Head horseradish sauce..or spicy mustard, if you prefer.

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Cottage Pie

Saint Patrick's Day is Saturday.  I have always enjoyed celebrating it, even though I don't like Guinness! :)  When I was in elementary school, we delighted in finding some poor soul who didn't wear green on the Irish holiday, and giving them a good pinch!  I am of Irish descent, however..and I think that is a very good thing!  The term Cottage Pie and Shepard's Pie are used interchangeably...but my Grandmother...who knew everything....told me Cottage Pie was made with beef, and Shepard's Pie with lamb....so, I'll go with that!  It is a dish that is common in Ireland, England, Wales and Scotland as well, and on most Pub menus.  It is a good way to fill a lot of hungry stomachs, but it is like meatloaf...either good or not so much!!  This recipe was given to me by an English friend, so I think it is pretty authentic.  My friends out there from Ireland and the UK will have to make that call.  Happy Saint Patty's Day!

Ingredients:
3 TBS vegetable oil
2 medium onions, chopped
1 1/2 # ground beef (or lamb for Shepard's Pie)
1 6oz can tomato paste
2 bullion cubes
1 heaping tsp. flour
1 C white wine
1/2 C water
Salt and pepper to taste
1/2 tsp. tarragon

1/2 C canned whole whole kernel, if desired
2 TBS Parmesan or Cheddar Cheese, to sprinkle on top

Potato Topping: 
3-4 large potatoes
1/2 stick butter
1 C half and half (adjust to make mashed potatoes soft and spreadable, not too thick or runny.)

Instructions:
Heat oil in large fry pan, over low heat.  Add onion and garlic; cook until soft.  Turn up heat a bit, and add meat, stirring until it is done.  Drain off fat; add tomato paste, bullion and flour.  Cook for a minute before adding the wine and water.  Season with Salt and pepper; add tarragon.  Simmer gently for 15 minutes.  Meanwhile, cook, drain and mash the potatoes.  Add butter, half and half, and season with salt and pepper.  Put beef  mixture in a large, well-greased baking dish. Spread drained corn over meat, if adding it, then cover all with the mashed potatoes.  Sprinkle cheese over the top, and bake in 350F oven, uncovered, for about 35 minutes.  Place under broiler for a few minutes to brown potatoes, if desired. but be careful not to burn them!  The corn is not traditionally used, but it does add a nice flavor.

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Christmas Dinner Prime Rib Roast

This is what we traditionally have for Christmas dinner.
 It is simple, but very good!

Ingredients:

4# trimmed rib eye roast or Prime Rib

2 cloves garlic, minced

1 tsp. fine sea salt

1 tsp. black pepper

1 tsp. dried rosemary leaves, crushed

Instructions:

Mix all seasonings, and press evenly into roast.  Place on rack in a shallow roaster.  Insert meat thermometer in thickest part, not resting in bone or fat.  Do not add water or cover.  Roast 15-17 minutes for medium rare, about 140* on the meat thermometer.  Remove from oven, cover loosely with foil, and let rest for 15 minutes.  Carve and serve.  Add some beef STOCK to drippings, and mix well over stove burner for au jus.

Casserole Ole'

This casserole is tasty, and good for a crowd.

Ingredients:

7 oz. pkg, elbow macaroni, cooked and drained

2 cloves garlic, minced

4 C canned finely diced tomatoes

1 C tomato sauce

4 tsp. chili powder

¼ tsp. cumin

1# ground chuck

1 medium onion, chopped

½ bell pepper, chopped

1 C pitted black olives, drained

1 can whole kernel corn, drained

1 tsp. salt and ½ tsp. pepper

¼ tsp. oregano

¼ tsp. cayenne

Grated sharp cheddar

Fritos and sour cream

Instructions:

Cook meat; add peppers and onions; sauté’.  Add tomatoes and tomato sauce.  Add spices; simmer for 30 minutes.  Add olives, corn and cook 10 minutes.  Add cooked macaroni.  Put in 3 quart casserole dish, top with cheese and Fritos.  Bake at 325* 25 minutes, or until bubbly.  Serve with sour cream.   

Swiss Steak

I made my version of Swiss Steak for dinner tonight, and tweaked the recipe a bit.  It was rich and delicious, and is a hearty man pleasing dish.  I served it with rice and green beans. I think you might like it too!

Ingredients:
Black Angus round steak (have the butcher run it through a cuber 1 time.)
Salt and pepper to taste
Flour, for dredging meat
1/4 C oil
1 cans stewed tomatoes, original mixture
1 C diced tomatoes
1 C beef stock
½ bell pepper cut into large strips
1 medium onion, cut into large strips
4 potatoes, cut in quarters
2-3 carrots, cut in pieces
2 stalks celery, cut into large pieces
Flour and water for thickening

Instructions:
Cut steak into serving-size pieces. Season to taste with salt and pepper. Dredge meat in flour. In heavy skillet or Dutch oven, brown both sides of meat in heated oil. Pour tomatoes, and 1C beef stock over steak; simmer over low heat in covered pan until meat is tender, about 1 hour. Stir occasionally during cooking to prevent sticking. Add vegetables, except bell pepper, and cook 30 more minutes; add peppers in last 10-15 minutes. If necessary, add more stock to keep meat partially covered. Keep pan lid on during cooking. When done,check seasoning, and add salt and pepper to taste, and a little flour/water thickening.
Re-posted 3/7/2012
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Cabbage Rolls

Ingredients:
12 large cabbage leaves
Filling: 1 ½# ground chuck
¾ C cooked rice
½ C finely chopped onion
1 egg
1 tsp. salt and 1 tsp. pepper
½ tsp. garlic salt
1 tsp. Worcestershire sauce
½ C milk.
Sauce: 1 8 oz. can tomato sauce
1 can finely diced tomatoes
2 TBS sugar
2 TBS cider vinegar
1 tsp. Worcestershire sauce
½ C water
2 TBS cornstarch mixed with ¼ C cold water

Instructions:
Drop cabbage leaves in boiling water for about 3 minutes; remove and drain. Combine beef, rice, onion, egg, salt, pepper, garlic salt, Worcestershire sauce and milk. Mix well. Form oblong pieces of meat mixture; put in center of cabbage leaf and roll up. Place loose side down in baking dish. Make sauce; combine all sauce ingredients, mix well, then pour over cabbage rolls. Bake at 350* for 40-50 minutes. Remove rolls and place pan juices over medium heat; stir in cornstarch mixture; bring to boil and stir until thickened.
These are very tasty, and pretty easy to make.