Green Chile Tamale Pie

  One of the other pies we had during Pie Week was this Green Chile Tamale Pie.  I was intrigued by the recipe and had never eaten or prepared any sort of Tamale Pie, so it was a new adventure for all of us.  I stuck to the recipe and used ground sirloin (shocker!) instead of subbing in lean ground turkey.  I added some pinto beans and switched up the cheese I used on top, but other than that I stayed pretty close to the recipe.


I had a little bit of trouble with the topping.  The recipe said to "Dollop and spread" it on top of the filling.  I actually had to roll mine out with a rolling pin and then transfer it to the top of the filling.  I had a few little patches that I had to pinch together.  Not too pretty, but it worked.


 I think my entire family was pleasantly surprised by this dish.  It had good flavor and was a fun twist on something we have never really tried before.   A perfect addition to our very fun Pie Week!

Here is the recipe for Green Chile Tamale Pie
* I added a can of drained and rinsed pinto beans to the filling
* I used feta cheese instead of queso fresco 
* I chopped the onion, garlic, tomatillos, and poblano chile in the food processor before added them to the skillet


 

"Cooking School"- Chopped Steak Salad

My daughter picked salad for our next "Cooking School" experience. We decided to make at least 2 kinds of salad. This was the first one we picked because it was a main dish salad that had lettuce as a main component. I also thought it would be fun to make a homemade Italian dressing since I prefer homemade dressings to bottled ones.

Also, please notice that I made a salad that contains beef. We cooked a flank steak. I am amazed. And it was easy. And it was tasty.

My daughter helped chop, rinse, cut and prepare the dressing. This was a great one to make together because there were lots of steps that she could help with.

This salad was fairly easy and perfect for a main dish salad. I don't think it would have been as good without the homemade dressing, but that is obviously just my opinion. Fresh herbs really made this dressing delicious.

Here is the recipe for Chopped Steak Salad from Real Simple Magazine
* I cooked the flank steak for a few more minutes than the recipe called for


Here is the recipe for Homemade Italian Dressing using Fresh Herbs
* I used fresh Italian Parsley, Basil, and Thyme
*I only used olive oil
*I didn't measure my vinegar or oil- just mixed it until it looked right

Eggs Barbacoa, kindof

I don't like meat. I don't like to cook it or eat it, so we rarely have it on our dinner table. Of course, if my kids want meatballs or chicken strips/tenders, I take the time to make them, but we usually eat vegetarian meals and lots of fish/seafood.

Well, a couple of weeks ago I saw a recipe that I really wanted to try in Cooking Light Magazine. And it called for beef. It was weird for me because usually meat/chicken dishes do not appeal to me at all.

Then, at the Farmer's Market, a nice farmer/professor had a booth about his grass-fed beef and so I went to talk to him. I asked him lots of questions, even specific ones about how his cows were processed. I took his business card. I thought about it for a couple of weeks.
I decided that if we were going to only eat beef once a year, then it was perfectly okay to pay a higher price for it.

My neighbor happened to buy some grass-fed beef from the same man and she said it was the best beef she had ever tasted.

Now, I kinda did my own thing on putting this together. I cooked the beef according to the Beef Barbacoa recipe but made all sorts of changes when it came to the complete dish. I don't really remember what I did actually, so that is why the picture here and the picture featured over at Cooking Light look entirely different.

The beef was good, but I still just don't care for it. My family on the other hand was really excited about the meat.


Recipe for Eggs Barbacoa

Recipe for Beef Barbacoa

Cheesesteak Sliders

This is the last recipe I have to post about from our 4th of July celebration in DC.

I am always drawn to healthy recipes with lots of vegetables, which is why we had the Edamame Bread Salad, Garden Sliders, and Summer Squash Stacks, oh, and the
Oven Baked Onion Rings, with our meal on the 4th.

I am not a meat lover, but some members of my family are and so, I decided that I should make something that they would really love.

My hubby really likes Philly Cheesesteaks. When he was working at a hospital, when we were first married, I would go and meet him for lunch at the cafeteria occasionally. (Isn't that romantic?) He would always order a Philly Cheesesteak there and there are other places where that is his menu item of choice.

I saw these cute little sliders and thought they would work with our other lunch items.

There was a lot going on in the kitchen on the day we made these, so I have to be perfectly honest and say that my cutest little sister ever, Laura Dawn, did all the work on these. (She really isn't little, she is only a few years younger than me, but I still call her my little sister).

She prepped the meat, cut the peppers, cooked it all and the results were super good.
She actually surprised herself when she took a bite. She couldn't believe they were so good because the recipe was soo easy.

The meat lovers in the family were happy and so was everyone else.

Cheesesteak Sliders from Everyday with Rachael Ray Magazine

• 7 tablespoons extra-virgin olive oil (We reduced the amount of oil a bit-can't remember exactly)
  
• 1 pound beef tenderloin, cut into thin strips
• Salt and pepper
• 2 large bell peppers, cut into thin strips
• 2 onions, halved and thinly sliced
• 16 dinner rolls, split
• 6 ounces provolone cheese, shredded (about 1 1/2 cups) (We used sliced)
  

Directions:

1. Preheat the oven to 375°. In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.

2. In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over medium high heat, stirring, until softened, about 8 minutes.

3. Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.

Beef Stroganoff

Sometimes you have to make something for dinner that will please those who like meat and not tofu. Sometimes that meal will also include mushrooms. Most likely this dinner will not be too photogenic, but will garner rave reviews from everyone except the person who made it, because she couldn't make herself eat it. This is that dinner.
I do not like mushrooms. I shared that a few days ago. They are one of the few foods I really don't like. I can eat them on pizza or in small pieces, but when they are the star of the show along with beef (not something I enjoy), I just have a hard time.

So, I myself, didn't eat this (I was sneaky, so no one noticed), but everyone else did and they loved it, so I thought I would share it. It is another of my great grandmother's recipes that I revisited and changed a little (I didn't really think that cooking the meat in crisco was a good idea!) I also used sirloin steak and that reduced the cooking time a little bit.
If you want an updated Stroganoff, give it a try!


Beef Stroganoff by Great Grandma Ruthardt, adapted by Mary Ann
1 lb. 1/4-inch thick round or sirloin steak
2 cloves garlic, minced
3 T. flour
1 tsp salt
1/2 tsp pepper
1 tsp paprika
1 1/2 Tbls canola oil
1/2 cup onion, diced
1 1/2 cups water mixed with 1 beef boullion cube or 1 1/2 cups beef broth
1 lb fresh button mushrooms, sliced
1/2 cup greek yogurt
2 Tbls chopped fresh chives or scallions

Rub steak with minced garlic. Mix flour, salt, pepper and paprika. Slice steak unto 1x1 1/2-inch slices and toss in flour mixture. Heat oil in a dutch oven or cast iron pot. Add meat and brown well. (Keep the flour mixture). Add the onions and cook until transparent.
Add remaining flour mixture, water/broth, and mushrooms. Cover and cook slowly until meat is tender, about 1 1/2 hours (or if you use the sirloin steak, 35-45 minutes)
Stir occasionally. If the sauce is not thickening, mix 1-2 Tbls cornstarch and a small amount of cold water in a small bowl. Bring the sauce to a bubble and add cornstarch mixture and heat until thick.
Add greek yogurt. Serve with egg noodles or mashed potatoes. Sprinkle chives or scallions on top.

Kid-Friendly Kebabs

We celebrated K day with these really easy Kebabs. I cooked the meat ahead of time in a slow cooker and then cut up the veggies and broiled them. I seasoned the veggies with olive oil, salt, pepper, and grill seasoning ( I left the grill seasoning off the veggies the kids used to make their kebabs). We just added the meat at the table and I let the kids make their own kebabs. It was fun and a great summer meal!

Kebabs

1 summer squash, halved and thinly sliced

1 each, red, yellow and green pepper, cut in squares

8 oz mushrooms, halved

1 pint cherry tomatoes, halved

Place all cut up veggies in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and grill seasoning. Combine with hands. Put veggies on skewers and put on broiler pan sprayed with cooking spray. Broil for 5-7 minutes, rotating pan if necessary. Add meat after done cooking.

Fajita marinade by sussy jones

Ingredients:

¼ cup vegetable oil ( I used canola oil)

¼ cup red wine vinegar

1 teaspoon sugar

1 teaspoon dried oregano leaves

1 teaspoon chili powder

½ teaspoon garlic powder

1 teaspoon salt

¼ teaspoon pepper

1 pd beef stew meat

1. Mix all ingredients in a slow cooker. Set on low and cook for 6 hours. stir occasionally. Add to kebabs when cooked through.

Fajitas

I used red, green, yellow, and orange bell peppers because they are so pretty and delicious.

I couldn't keep my husband out of this meat! The marinade is wonderful and so tasty.

Fajita marinade
Ingredients:
¼ cup vegetable oil
¼ cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano leaves
1 teaspoon chili powder
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon pepper

1. Mix all ingredients in a oven-safe 9 by 13-inch pan.



Fajitas
Ingredients:
Fajita marinade
1 ½ pound beef, (I make it with chicken or pork too)
Flour tortillas
2 tablespoons vegetable or olive oil
2 onions, thinly sliced
2 medium green or red bell peppers cut into ¼-inch strips
Salsa
Shredded cheese
Guacamole
Sour cream

1. make fajita marinade.
2. Remove fat from beef. Cut in strips and marinate with the fajita marinade for 8 hours, but not longer then 24 hours, (I put the beef in the pan with the marinade that is going to go in the oven).
3. Set oven control to broil.
4. Place pan in oven about 3 inches from heat about 8 minutes. Turn; broil for 3 more minute or until is cook to taste.
5. While beef is broiling, heat oil in 10-inch skillet over medium-high heat. Cook onions and bell peppers in oil 6 to 8 minutes, stirring frequently, until crisp-tender.
6. Serve.

Slow Cooker- Cook Once, Eat Twice

Cook 2 pot roasts in your slow cooker one day and a few days later...

Add a few more ingredients to the leftovers and you have Cheesesteak Sandwiches

I love meals like this, where you cook once and can make 2 dinners. This pot roast was very tender and delicious, and that is coming from a non-beef lover. It was tasty and the sandwiches were great as well. I added a little more liquid than the recipe called for originally and also added some onion for flavor.

Slow-Cooker Pot Roast (adapted from Southern Living Magazine)

2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 (1-lb.) package baby carrots

1 (28-oz.) can petite diced tomatoes

1 cup chopped celery
1/2 large red onion, chopped

2 cups beef broth

4 garlic cloves, chopped

1 1/2 teaspoon dried thyme leaves

1 1/2 teaspoon dried marjoram

1. Rub roasts evenly with 2 tsp. salt and 1 tsp. pepper.
2. Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.
3. Cook, covered, on LOW 10 to 12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable-and-gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetable-and-gravy mixture in separate airtight containers in refrigerator up to 3 days or freeze up to 2 months.

Cheesesteak-Style Sandwiches

1 medium-size sweet onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 teaspoon vegetable oil

1/2 teaspoon Creole seasoning

1 tablespoon Worcestershire sauce

1 cooked and shredded Slow-cooker Pot Roast

5 (6-inch) hoagie rolls, split
10 provolone cheese slices (about 6 oz.)

2 cups Slow-cooker Pot Roast gravy

1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 15 minutes or until golden brown. Sprinkle with Creole seasoning and Worcestershire sauce.
2. Spoon shredded pot roast and bell pepper mixture evenly onto bottoms of split rolls, and top with provolone cheese; replace tops of split rolls. Place sandwiches on a baking sheet.
3. Broil 6 inches from heat 2 to 3 minutes or until cheese is melted and top of rolls are toasted.
4. Microwave Slow-cooker Pot Roast gravy in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated. Serve sandwiches with gravy for dipping.

Hearty Beef and Potato Casserole

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This dish is one that I have made over and over and over again. It is a great one to take to someone that needs dinner and that is why I made it last night. We took it to a woman who had just had a baby. Everything is pre-packaged (which I don't usually like) but, when you are doing double duty, it comes in handy. Plus, it is meat and potatoes, which most people like. I steam green beans and make a quick loaf of bread and you have your meal. This time I even made a banana cake, but I will get to that later!

Hearty Beef and Potato Casserole ( from Parents magazine)
1 package (5.1 oz.) scalloped potatoes
1/2 cup milk
2 Tbs. butter
8 oz. sliced fresh carrots
1 pkg. (17 oz.) precooked beef tips with gravy
1 can (14 1/2 oz.) Italian-style diced tomatoes, drained
1 Tbs. red-wine vinegar
2 Tbs. Italian seasoned bread crumbs
Vegetable cooking spray

Heat oven to 425 degrees. In a large glass bowl, prepare scalloped potatoes for baking (using 2 cups boiling water, 1/2 cup milk, and 2 Tbs. butter). Place bowl in microwave and cook 5 minutes; stir and cook 5 minutes more. Set aside.
In a medium bowl, microwave carrots and 1 Tbs. water, covered, for 5 minutes.

In a 1 1/2- or 2-quart baking dish, stir together beef, cooked carrots, drained tomatoes, and vinegar. Spoon potato mixture over beef mixture, and sprinkle with bread crumbs. Spray top with vegetable cooking spray. Bake 15 to 20 minutes, until hot and bubbly.

Green, Green, and more Green

My fave lunch- a yummy salad. This consists of red leaf lettuce, red and black beans, low-fat cottage cheese and sunflower seeds

Our one pot St. Patrick's Day Dinner- I am not a huge fan of beef, but this was very tasty and quite pretty.

St. Pat's Beef and Veggies (from Better Homes and Gardens)

1/2 cup sour cream
2 Tbsp. coarse-grain brown mustard
1-1/2 lb. boneless beef rib-eye steak, 1-1/4- to 1-1/2-inch thick
2 Tbsp. cooking oil
4 medium carrots, peeled
1 large red onion, peeled, cut in wedges
32 oz. reduced-sodium chicken broth
1 lb. new potatoes; halve if large
1 lb. packaged fresh spinach

Directions
1. Stir together sour cream and mustard; cover and refrigerate. Heat oven to 170 degrees F. Heat 12-inch skillet over medium-high. Coat beef with1 tablespoon oil; season with salt, pepper, and 1 teaspoon sugar. Brown in hot skillet 4 minutes,turning once. Transfer to platter; set aside.

2. Add remaining oil, carrots, and onion to skillet. Cook and stir 5 minutes, until browned. Add broth and potatoes; bring to boiling. Reduce heat; cook, covered, 15 minutes, until tender. Return beef to skillet. Simmer, covered, 8 minutes for medium (10 minutes for medium-well).

3. Reserving broth in skillet, transfer vegetables and beef to oven-safe platter; keep warm. Simmer broth; add spinach. Cook and toss with tongs 3 to 4 minutes.

4. To serve, ladle broth in bowls; reserve some to drizzle over meat and vegetables. Divide beef and vegetables among plates. Serve with mustard sauce.
Makes 4 servings.

Pistachio Pudding Mini-Pies
Our completely Irish Dinner
Pistachio Pudding Mini-Pies

2 4-oz pkg. pistachio pudding, skim milk, mini graham cracker crusts, Cool Whip, sprinkles

make pudding according to pudding pie directions;fill crusts and chill until ready to serve. Dollop with Cool Whip and add sprinkles!