Posts Tagged ‘meat’

I used leftover chicken from the roast chicken I had from the night before. I’ve also made this with leftover steak and with just cheese only. Fast and tasty, it makes plenty. We had leftovers of this of course. I served this with Mexican rice and some spicy refried beans. Yum! I added some Southwest Seasoning I got as a sample from Penzey’s Spices. Hubby thought it was a bit too spicy but I thought it was just right.

Chicken and Cheese Quesadillas

Ingredients:

8 flour or corn soft tortillas

1-2 cups of shredded chicken, beef, or pork

1-2 cups Mexican cheese blend

Directions:

Heat your pan on medium heat. Spray a little Pam on the bottom. Once it has warmed up place one tortilla in the pan. Sprinkle cheese on the tortilla, add the meat, sprinkle on more cheese, then place a tortilla on top of the filling. After about 2 minutes flip carefully.

Once both sides are crispy, remove from pan and cut the quesadilla into quarters. Repeat steps until all tortillas are used.

You can add any seasonings you would like. This can be doubled as well, just wrap some foil around the completed quesadillas to keep warm.

It was meat shopping time last month. Of course I picked up about 5 pounds of ground beef to make tasty meatballs with. Once cooked, I freeze them in batches. To reheat, I just set the oven to whatever temperature the garlic bread I’m making with the meatballs should be. Throw the meatballs in while the oven is preheating. Once it’s time to put the bread in the meatballs will be ready. This recipe is very easy to adapt to how many pounds of meat you have. Just add more eggs and breadcrumbs.

Meatballs

INGREDIENTS:
4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef

DIRECTIONS:

1. In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in. balls, about 12 dozen. Place in single layers in ungreased 15-in. x 10-in. x 1-in. baking pans.

Bake at 400 degrees F for 10-15 minutes or until no longer pink, turning often; drain. Cool.
Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months.
Yield: 5 batches (about 30 meatballs per batch)

This steak was served with sauted mushrooms and onions and a baked potato. Tastes just like going out to dinner, but costs so much less!

Pan Roasted Steak
1. Bring the steaks to room temperature and pat dry with a paper towel.

2. Preheat your oven to 375°F.

3. On the stovetop, heat an ovenproof frying pan or skillet (cast-iron is great) on high heat until the pan smokes slightly or a drop of water evaporates on contact.

4. Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.

5. When the pan is heated, lay the steaks carefully into the skillet to avoid splatters. Your vent or fan should be set on high because this method creates a fair amount of smoke as the steak is seared.

6. Sear the steaks for 2 to 3 minutes on each side.

7. After the steaks are seared, put the pan directly into the oven and roast the steaks to your desired doneness.

8. Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.

I love Costco, I’m sure you all know that by now. Their meat is excellent. One of my favorite things to come home to after a long day at work is the smell of a slow cooked roast. I throw everything in the crock pot right before I walk out the door, set it for about 13 hours on low, and by the time I get home I have a juicy roast waiting for me. I pop some biscuits in the oven, make some mashed taters, heat up a veggie and there’s a hearty meal on a week night.

Slow Cooker Roast

1 – 3 pound or higher chuck roast

1 – onion

2 – stalks of green onion

3 – cloves of garlic

1 – can of low sodium beef broth

worchestershire sauce

water

pepper, garlic powder, onion powder, sage

Place chuck roast in pot. Cut onion in half, the slice in thick chunks. Place these all around the meat. Slice the green onions in one inch pieces and throw those in with the onion. Thinly slice 3 or more garlic cloves and add those. Season to taste with fresh cracked pepper, garlic powder, onion powder and sage. Add a can of low sodium beef broth. Fill up the can with water then add that to the pot. Liberally sprinkle the Worcestershire sauce to the pot.

Set pot on low for 8-13 hours (or however long it takes you to get home). When done, take roast out and place on plate to rest about 10 minutes before cutting. Use the liquid for au jus and serve with the onions. Mashed potatoes, corn, and biscuits are good sides.

On my fourth day of this migraine. It’s ebbing though so today should hopefully be the last day. I had Taco Ring on my menu for yesterday, but I hurt so badly Ian just ordered out. Yes I’m OCD, yes I have a menu each month for what’s for dinner. It saves us money and I buy only stuff on sale/coupons for. That’s for another post though.

Anyhoo, my sis in law invited us over one night ages ago for this Taco Ring I’d never heard of or eaten. It was delicious! She kindly gave us the recipe, but I lost the damn thing. So I googled around and found a similar one.

I made a few tweaks to make it my own. I use the Mexican mix of cheese you can get at any grocery store. Sharp cheddar is also a great choice, adds flavor. I used a Taco Seasoning mix the first time I made it, but it didn’t have enough bite. Instead, I created my own mix. To replace the mix, add cumin, garlic powder, onion powder, smoked paprika, chili powder, and cayenne pepper. I only add a tiny amount of the cayenne since everyone but me hates spicy food. For an added dimension of flavor, I sprinkle some Emril’s Original Seasoning on the crescent rolls just before putting the beef mixture on it.

If you watch for in store sales and keep an eye out for coupons, you can get the crescent rolls for just about free. I prefer Safeway since they double coupons up to 99 cents. This is a very inexpensive and filling meal.

Taco Ring
Serves/Makes:8
Ingredients
• 1/2 lb ground beef, cooked and drained
• 1 1.25 oz package taco seasoning mix (or create your own as seen above)
• 1 cup shredded cheddar cheese (or Mexican Blend)
• 2 tbsp water
• 2 8 oz pkgs. refrigerated crescent roll dough
• 1 cup salsa
• sour cream
Preparation
• Preheat oven to 375 degrees (200 C.).
• Combine meat, seasoning mix, cheese and water in 2 qt. batter bowl.
• Arrange crescent triangles in a circle on a 13″ round baking stone, with bases
overlapping in center and points to outside (there should be a five inch diameter
circle in center).
• Using medium stainless steel scoop (approx. 2 T) spoon meat mixture over rolls.
• Fold points of triangles over filling and tuck under base at center (filling will not
be completely covered).
• Bake 20 to 25 minutes or until golden brown.
Serve with shredded lettuce, salsa, sour cream, and any other veggies. You can also mix in corn or other veggie before baking.