Crock Pot Beef Stroganoff

Crock pot beef stroganoff with broccoli!

I love the “fix-it-and-forget-it” style of my crock pot. It’s perfect for Mondays! The fork-tender results of 8-10 hours of cooking…of which I had very little to do with, only makes it better. I like to cook my noodles (whole wheat egg noodles) separately in this recipe so they don’t get too soggy and my favorite side dishes to serve with this are steamed broccoli and a green salad.

Author: Tiffany original
Servings: 6-8

Ingredients:

1 beef chuck roast (I usually buy whatever is in the $10 or less range)
1 white onion, cut into large chunks (so picky eaters can pull out later)
1 carton mushrooms (portabella, white button, whatever you like) cleaned and sliced
salt and pepper to taste
1 T Worcestershire
3 T Dijon mustard
1 Cup light sour cream

Directions:

1. In a crock pot/slow cooker set to lowest setting (mine is the 10 hour setting and I start this early around 7 or 8 am), place onion chunks and sliced mushrooms on the bottom of the dish.

2. To prepare the chuck roast, season with salt and pepper (I use a generous amount of both..as in about 2 teaspoons on each side of the meat) 1/2 of the Worcestershire and cover the surface area with a generous slathering of Dijon mustard. Place the roast seasoned-side-down on top of the onions and mushrooms. Then dress the other side with the remaining Worcestershire, salt, pepper and another generous slathering of Dijon mustard.

3. Place the lid on top and walk away. The meat and veggies will produce a good amount of juices, so there is no need to add any sort of liquid. Just before serving, shred the meat from the roast and add in 1 Cup of light sour cream. If you  have picky eaters you can pull out the onions here too. Serve over egg noodles.

Greek Style Skillet Supper

This week, I made a recipe that I’ve tried only once before, but couldn’t remember how well the family and I had liked it last time. The recipe is from McCormick seasonings and is a bit different, but oh so good! I tweaked it just a tinge so here is my version.

Ingredients:

1/2 lb ground beef (I prefer it with ground turkey!)
1/2 cup chopped onion (I used yellow)
1 can (14 1/2 oz) beef broth
2 C whole wheat penne pasta, uncooked (I cooked it just a scooch before hand…say 3 minutes in boiling water)
1 can (14 1/2 oz) diced tomatoes
1 1/2 C fresh green beans, rinsed and trimmed
1 small can tomato paste (I think they are 4 oz or less)
2 t Oregano
1/2 t ground cinnamon (yes, cinnamon!)
1/2 t garlic powder
3/4 C crumbled feta cheese, divided

Directions:
1. In large skillet, brown beef with onion over medium-high heat. Drain fat.
2. Return to skillet, add broth and bring to a boil. Stir in pasta. Return to boil and simmer, covered, 8 minutes.
3. Stir in tomatoes, green beans, paste and spices. Return to boil. Stir in 1/2 C feta. Simmer uncovered, 7 minutes or until sauce thickens slightly. ( I actually added a can of water to my version because it was so thick.) Sprinkle with remaining cheese and serve.  Makes 6 servings.

Tasty and healthy Greek Skillet

Avocado Sliders

This recipe is surprisingly simple and very flavorful! I tried it at a cooking class with some friends and it was so fun! The bun is actually made out of puff pastry dough and it really works.  Great as an appetizer for a party or for a fun dinner.

Ingredients:

1 puff pastry sheet, thawed
1/2 pound extremely lean ground beef
1/4 Cup chopped cilantro
Zest of 1 lime (+ a little juice)
2 cloves of minced garlic
1/2 t each salt and pepper
12 avocado cubes/slices

1. Preheat oven to 400 degrees. Cut out 12 rounds from puff pastry sheet. Place on baking sheet and bake until golden, about 12 minutes.

2. Combine ground beef, cilantro, lime, garlic, salt and pepper; form into twelve 1-inch balls. Press an avocado cube/slice into each and shape into patties. (If you make cubes then the sliders look sort of like a meatball. If you make slices, you can sort of fold the meat over it and make a flat patty.) Pan-fry (or grill, but they cook quick!) until cooked through, about 5 minutes on the stove top, less if your grill is pretty hot.

3. Split puff pastry “buns” and assemble the sliders with the patties and desired condiments. A jalapeno or chipotle mayo would be knock-out on these!

Tex-Mex Beef Enchiladas

This recipe is from Everyday Food Magazine. It really changed up my enchilada recipe-WHEW! This is a smoky, warm recipe and I have since fallen in love with canned chipotle chiles in adobo sauce-holy moly! Probably a little too spicy for kiddos, but I just make them a plain cheese enchilada on the side in a little dish.

(Side Note: fun trick for those chiles in adobo, take out what you need and then throw them in some tupperware and into the freezer. They don’t freeze solid so you can just scoop out what you need the next time you have a recipe calling for the ingredient.)

Author: Everyday Food Magazine/Martha Stewart
Serves: 4+
Total Time: 1 hour and 20 minutes

Ingredients:
2 T EVOO
1/4 C flour
1 can reduced sodium chicken broth
1 1/2 T chili powder
1 small canned chipotle chile in adobo, minced, plus 1 T adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced (I cheat by getting the stuff that is already minced for me! But fresh truly has better flavor)
3/4 lb lean ground beef (I use ground turkey breast for 1/2 the fat and calories! You’ll  never know the difference-promise!)
8 corn tortillas
1 1/2 C shredded cheddar cheese (6 oz)
1/4 C chopped cilantro

1. Make the sauce: in a medium saucepan, heat 1 1/2 T EVOO over medium heat. Add flour and cook, whisking occasionally, 1 minutes. Add broth, chili powder, chipotle and adobo sauce and 3/4 C water; bring to a boil, whisking constantly. Reduce heat, simmer until lightly thickened, about 10 minutes.

2. Make the filling: in a 10-inch skillet, heat remaining 1/2 T oil over medium-high heat. Add onion, garlic, and meat (beef or turkey); season with salt and pepper. Cook, stirring until cooked through, about 8 minutes.

3. Preheat over to 350.  Spoon 1/4 C sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: stack tortillas; wrap in foil and warm in overn 10 minutes. {I cheat here too, wrap your tortillas in a dish towel-a clean one- and heat them in the microwave for about a minute, maybe 2. You just want them pliable. Don’t overheat-they’ll rip.} Fill each with a heaping 1/4 C meat, 2 T cheese and tightly roll up.

4. Raise oven heat to 450. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake uncovered, until hot and bubbly, 15-20 min. Let cool 10 minutes and serve with fresh sour cream, cilantro and a green salad as an accompaniement!

TO FREEZE:
Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover dish with plastic wrap AND foil. Label, date and freeze enchiladas and sauce. Use within 2 months. Bake w/o thawing!

To Bake from Frozen:
Thaw sauce in fridge overnight. Preheat oven to 450. Remove foil and plastic wrap before baking. Pour sauce over top and sprinkle with cheese. Cover with foil. Bake 30 minutes. Uncover, bake until lightly browned and bubbly, about 15 minutes more. Cool 10 minutes.

Easy Slow Cooker French Dip

Serves: 8
Prep Time: 10 minutes…cooks 7 hours
Author: Allrecipes…some guy named lone wolf….so mysterious (plus I tweaked it).

 

The finished product, ready for dipping!

 

Ingredients:

4 lbs rump roast
1 (10.5 oz) can beef consumme
1 (10.5 oz) can condensed French Onion soup
2 cloves crushed garlic (or more if you love garlic!)
1 t salt
1 t pepper-fresh black peppercorns are best
1 (12 oz) can/bottle beer
6 French rolls (or other crusty bread)
2 T butter

1. Trim excess fat from the rump roast and place in a slow cooker/crock pot. Add the remaining ingredients (through the beer).Allow to cook on low for at least 7 hours. Thinly slice the meat when it is finished and return to the juices in the cooker.

2. When the roast is finished and you are ready to serve, preheat oven to 350. Split the rolls/bread and dig out with your fingers the soft squishy middle so you have a nice hull for the meat to sit in. This is important so you have a good bread/meat ratio, but you can only do this on breads which are crusty! Spread a little butter on the bread and bake 10 minutes or until heated through and toasty.

3. Serve the meat on the bread with a bowl of sauce for dipping!

*I made this for Super Bowl Sunday and it was so tasty! If you like, saute some onions and mushrooms and put those on the sandwiches with some white cheese; swiss, provolone, provel, or muenster.

Beef Carnitas / Tacos

Serves: 4
Prep Time: marinate over night, then cook 2 hours
Author: base recipe is from Every Day Food Magazine a.k.a. Martha Stewart but I tweaked it a lot

 

Beef Carnita Tacos with brown rice and salsa

Beef Carnita Tacos with brown rice and salsa

 

Note: This sounds very simple in flavor, but it is heavenly. It’s a little work-but worth it! I recently tweaked this so if you already saw the original recipe and it has changed..that’s why!

Ingredients:

Cooking spray or EVOO
1 cup chopped onion, like vidalia
3 garlic cloves, crushed (plus one more)
2 lbs beef skirt steak cut into small chunks
1 cup less-sodium beef broth (like Swanson’s 33% less sodium)
1 T lime juice
1 T sugar
2 t chili garlic sauce (this is a red pepper garlic sauce you can find in with the asian foods)
1 large unpeeled orange wedge/fatty slice of orange
1/2 t Jalapeno Salt (this is a specialty item…check the spanish/mexican foods isle)
red pepper flakes

1.In a one-gallon plastic bag, add the 3 cloves crushed garlic, beef chunks, broth, sugar, lime and chili garlic sauce. Marinate over night in the fridge.

2. In a large stock pot or skillet with lid,  coat with cooking spray/EVOO and turn to  medium-high heat; add onion and sauté 4 minutes. Add some fresh garlic, sauté 1 minute. Add beef, sauté 5 minutes.

3. Stir in the marinade; nestle orange wedge/slice into beef mixture and bring to a boil. Cover and reduce heat; simmer 1 & 1/2 hours. Remove and discard orange wedge. Add jalapeno salt and a few shakes of red pepper flakes according to your desire for heat.

4. Continue simmering additional 8 minutes or until liquid almost evaporates.

 

Carnitas after an hour of cooking

Carnitas after an hour of cooking

 

For the Tacos:

Warm up some corn tortillas – I used 6-inch white corn

 

Avocado Salsa

Avocado Salsa

 

Salsa:
1 cup chopped plum tomato
1/3 cup chopped red onion
1/4 cup diced, peeled avocado
2 T minced fresh cilantro (Please don’t use dried!)
1 T lime juice
1/8 t salt
1/8 t pepper
couple shakes of Adobo

1. Mix all the ingredients together and let it sit for about 15 minutes to marinate.

2. Put the Carnitas in the corn tortillas and top with salsa-HEAVEN!