Japanese Beef Bowl

Ingredients:

2 Green Onions 

1 pound chuck steak

3 garlic cloves, minced

6 TBS soy sauce

2 TBS sesame oil

1 tsp ground pepper

1 TBS sugar

2 tsp vegetable oil

1 cup uncooked jasmine rice

2 medium carrots

2 cups bean sprouts

1 TBS sesame seeds

Directions:

For the marinade, slice the green onions including the tops and reserve about 2 TBS for garnish.  In a bowl place the remaining green onions.  

Cut the steak against the grain into thin strips and place in the bowl with the green onions.  Place the minced garlic in the bowl.  Add the soy sauce, sesame seed oil, pepper and sugar.  Mix well, cover and refrigerate.  (I prefer marinading over night.  You do not have to do this but the longer it marinades the better the taste)!

Once you are ready to cook the beef, prepare the rice according to the package.  As the rice is cooking do the following:

Peel the carrots and discard the skins.  Continue peeling the carrots to make long ribbons. Set aside.  Rinse and clean the bean sprouts and set aside.

For the steak, add one TBS of vegetable oil to a skillet over medium heat.  Add the beef to the skillet and cook undisturbed for 3 minutes.  Stir and cook beef another 1-3 minutes or until the beef is no longer pink.  Remove from heat.  

In another skillet, add 1 TBS vegetable oil over medium heat and quickly stir fry the carrots and bean sprouts for 2-3 minutes.

To assemble put 2/3 cup of cooked rice in a bowl.  Top with the cooked beef and vegetables.  Garnish with green onions and sesame seeds.

Poor Man Enchiladas

These enchiladas are a spin off of my husband grandmother's recipe.  I do it this way when I am really short on time.  You can change it up to fit your families likes but this is how we like it around here!

Ingredients

1 pound lean ground beef

salt and pepper to taste

15 corn tortillas

1-2 cups vegetable oil (for frying)

1 cup grated cheddar cheese.  1/2 head of lettuce, shredded

3 Roma tomatoes, diced

1 large can of your favorite red enchilada sauce

1 can of refried beans

sour cream 

salsa

Place the ground beef in a skillet over medium heat.  Sprinkle with salt and pepper.  Crumble meat and cook until brown.  Set aside

Heat up the refried beans in a pot over medium heat on the stove.

Heat up enchilada sauce over medium heat in a pot over the stove.

In a medium skillet heat the oil.  It only needs to be one inch thick with oil.  The oil will bubble and expand when you cook the tortillas and you do not want it to over flow and cause a grease fire.  Heat the oil until it is hot.  Place on tortilla at a time in the oil and cook for 30 seconds on each side.  Remove from pan and place on paper towel.  Repeat until all of the tortillas are fried.

To assemble dip the tortillas into the enchilada sauce.  I like to stack three tortillas on top of each other.  Top with the beans, meat, cheese, lettuce, tomatoes, sour cream and salsa.  

Voila!

Easy French Dip Sandwiches

This is a really easy way to do french dip sandwiches but it is still super scrumptious!  I hope you love them as much as we do around our parts!

MEAT:

I cook my meat in a crock pot for about 6 hours and it always is really tender and falls apart.  Use a chuck roast.  It has a little more fat on it but you will take all the fat off once it is cooked.  Place the roast into a crock pot set on its lowest setting.  Sprinkle it with 1 tsp salt, 1/2 tsp pepper, 1/2 onion powder and half a packet of Au Jus.  Depending on the size of your roast it may take shorter or longer.  You will know it is done when you put a fork in it and it can shred easily.

Once the meat is done remove it from the crock pot and shred the meat. Remove any large chunks of fat.  Cover with tinfoil to keep warm.  Drain the juice from the roast into a gravy separator and strainer.  Skim all the grease off the juice. A really easy way to do this is to stick it in the refrigerator for a few minutes and the fat will raise to the surface and get hard.  Pour the skimmed juice into a sauce pot and add the rest of you Au Jus packet and 2 cups of cold water.  Whisk and slowly heat until it comes to a boil.

Prepare your buns by laying them on a cookie sheet.  Butter one side of the bun and put a slice of provolone cheese on the other.  Put the buns under the broiler until cheese is melted and buns are golden brown.

Put the shredded beef on the toasted bun and serve with Au Jus for dipping sauce.

Cafe Rio Copy Cat Recipe

Ingredients

6 large Tortillas
Shredded cheese, Mexican blend
Cafe Rio Rice (see below)
Cafe Rio Pinto Beans (see below)
Cafe Rio Sweet Pork (see below)
Lettuce (NOT iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (pico de gallo)
Guacamole (see below)
Sour cream
Tortilla Strips (see below)
Cotija cheese, crumbled (or you can use Parmesan)
Cafe Rio Cilantro Ranch (see below)

 Cilantro Lime Rice

1 c. uncooked rice
1 tsp. butter
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Pinto Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can pinto beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. 


Cilantro Lime Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)Use a food processor and blend all the ingredients well. Refrigerate.

Sweet Pork
(I love the pork but in the picture I used the beef that I make for the Mexican tacos.  It was awesome)
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 can red enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Guacamole
3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
4-5 shakes green Tabasco sauce
Kosher salt, to taste
Fresh cracked pepper, to taste

Pit avocados and mash in a bowl. If you like your guacamole kind of chunky (that's how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed. That's it!


Tortilla Strips
Cafe Rio uses corn tortillas for this but I prefer flour tortillas.  Which ever you like they will work great.  Cut your tortilla in 1/4 inch strips and fry in canola or vegetable oil until light brown and crispy.  Remove from oil and place on paper towels to drain excess oil.  Sprinkle immediately with a pinch of salt.  Set aside.


Here is how to put it together.  I buy fresh tortillas that are not cooked yet but you can use your favorite flour tortilla. I quickly cook the tortillas in a skillet on the stove.  Then lay the tortillas on a baking sheet (or if you want to be just like Cafe Rio you can buy the aluminum pans at the store) and sprinkle with cheese.  Put into a 375 degree oven until the cheese melts.  Add the beans, rice and pork.

Then add the lettuce, pico de gallo, guacamole, sour cream, tortilla strips, Parmesan cheese and some cilantro leaves.  Serve with the dressing.

Steak Diane

This is such a fast and easy way for Steak Diane.  It took me about 35 minutes from start to finish.  It also had great flavors.  I hope you enjoy!

4 sirloin steaks

3 shallots peeled and sliced

6 ounces crimini mushrooms, sliced

1 TBS salted butter

1 garlic clove, minced

2 TBS Worcestershire sauce

1 TBS Dijon mustard

1/2 cup brandy

1 cup heavy cream

flat leaf parsley, minced

Using a meat pounder or rolling pin, pound out the steaks to about 1/2 inch thin and trim off any excess fat.  Season both sides of the steak with salt and pepper.Heat about 1 TBS of olive oil in a pan large enough to hold all four steaks.  Quickly saute the steaks for 1 minute on both sides and remove from the pan.

In the same pan add the shallots and saute briefly.

Then add the mushrooms and butter.

 Then add the minced garlic. Saute for 3-4 minutes and then add the Worcestershire sauce and the mustard.  Stir and heat through.  Turn up the heat and tilt the pan away from you.  Pour the brandy into the far end of the pan and ignite.  Once the alcohol has burned off, stir the the content of the pan to combine.  Then add the cream and turn down the heat.  Put the steak back into the pan and cook a little further, depending on how well done you like them.  Add the chopped parsley to the pan.

I served with sesame green beans and sauteed potatoes.

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Mustard and Peppercorn Crusted Ribeye

I tried this the other night and really liked it. So, I though I would share it here. I am in a major grilling mood.  It has been sunny and hot and I am ready to through down my BBQ skills.  

INGREDIENTS

• 4 large rib-eye steaks (about 1 1/2 to 2 inches thick, at least 6 ounces each)
• 4 tablespoons brown mustard
• 4 tablespoons black peppercorns, crushed
• 1 to 2 tablespoons finely ground black pepper, optional
• Kosher Salt

DIRECTIONS

Brush rib-eyes with mustard on both sides. In a shallow bowl, or on a plate with a deep center, combine crushed peppercorns, ground pepper, if using, and salt, to taste. Pat pepper mixture onto steaks and crust thoroughly on all sides.

Prepare your grill by lightly spraying the grate with non-stick cooking spray and then preheat the grill. When the grill is hot, place the rib-eyes on the grate and cook until desired doneness, about 3 to 4 minutes on each side for rare. Add 1 to 2 minutes for medium-rare and so on. The best way to test steaks for doneness is to poke it with your index finger; rare will be soft, medium-rare will be slightly less soft, and so forth. Never flip a steak more than once; let it cook for half the total cook time before flipping. Remove from grill and let rest for 5 minutes in a warm place before serving.

Recipe and Picture Courtesy of Food Network

Philly Cheese Steak

INGREDIENTS

• 2 to 2 1/2 pound strip loin, trimmed
• Olive oil
• Salt and freshly ground black pepper
• Soft hoagie rolls
• Provolone Cheese
• Sauteed Mushrooms, recipe follows
• Caramelized Onions, recipe follows
• Sauteed Peppers, recipe follows

DIRECTIONS

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Cut your hoagie roll in half.  Cover with a light layer of butter on one side and provolone cheese on the other.  Put under your broiler until the cheese is melted and the bread is golden brown.  Set aside.

Place several slices of the meat on the bottom half of the roll, and top with the mushrooms, onions, and peppers.

Sauteed Mushrooms:

2 tablespoons olive oil

1 tablespoon butter

1 1/2 pounds mushrooms, coarsely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:

2 tablespoons butter

1 tablespoons canola oil

3 large Spanish onions, peeled, halved and thinly sliced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:

2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Mexican Beef Tacos

Ingredients for the meat

• 2 pounds beef shoulder or chuck roast
• Salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 large onion, sliced
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon ancho chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 3 bay leaves
• Vegetable oil, for deep frying
•  Corn Tortillas
•  Salt
• 3 cups finely shredded white cabbage
• 1 Avocado
• Shredded Cheddar Cheese
• Sour Cream
• Salsa, (recipe follows)

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch Oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides. Add the onion and cook about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water.  Then add spices and season with salt and pepper, to taste. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.  In the meantime make the salsa

1 large can of whole tomatoes, slightly drained

1/2 bunch of cilantro, diced finely

5 green onions, diced

6 garlic cloves, minced

2 Roma tomatoes, seeded and diced

1 TBS crushed red pepper flakes

1 tsp salt

1/2 tsp pepper

1 TBS garlic powder

1 TBS Lime juice

In a small bowl combine the chopped cilantro, diced green onions and diced tomatoes.  In a blender combine the remaining ingredients and pulse until well blended.  Taste to see if you need more garlic powder.  If it taste too tomatoey than add more to taste.  Add the tomato mixture to the chopped ingredients in the bowl.  Stir together and chill in the fridge until you are ready to serve.

Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.

Lay some shredded cabbage as a base. Top with some shredded beef. Then top with avocado, salsa, sour cream and shredded cheese. Garnish with fresh cilantro leaves.

Mexican Salad

This is such a simple dish but is one of my husbands favorite things I make.  There are a lot of components but do not let it scare you off.  You will love the outcome!

The first step is top get your beans going.

Seasoned Black Beans or Pinto Beans:

2 Cans Black Beans or Pinto Beans (do not drain)

1/2 tsp sugar

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp garlic powder

Combine all the ingredients in a saucepan and mix thoroughly.  Over medium high heat bring to a boil.  Once boiling cover and simmer for about 20 minutes over low heat.

The second step is to fry your tortilla strips

A lot of people use corn tortillas for this but I prefer flour tortillas.  Which ever you like they will work great.  Cut your tortilla in 1/4 inch strips and fry in canola or vegetable oil until light brown and crispy.  Remove from oil and place on paper towels to drain excess oil.  Sprinkle immediately with a pinch of salt.  Set aside.

The third step is to make your dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)Use a food processor and blend all the ingredients well. Refrigerate.

The fourth step is to cook your hamburger

My husband prefers hamburger but it is great with chicken or pork!

Brown 1 pound  of extra lean hamburger with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/4 tsp garlic powder.  After hamburger is cooked thoroughly drain extra grease on paper towel.  

(I pour all of my meat directly on to the paper towel)

The fifth step is to cut up produce and assemble

In my spare moments I cut up one head of green leaf lettuce, dice tomatoes and grate some medium cheddar cheese.  Depending on what I have in the fridge I may also add some cut up avocado and olives.

Assemble your salad and enjoy!

Pot Roast with Mushroom Gravy

I recently tried this pot roast and thought that it had great flavor.  It was simple and delicious.  Roast always reminds me of Sunday dinners when I was growing up.  Enjoy!

This is an eye of round roast.  Start by sprinkling roast with onion powder, salt and pepper. I use kosher salt and lots of pepper.  Then searing it on all sides on high heat in about 1 TBS of olive oil.  I have found that about 1 minute on each side does the job.  

I quickly take the meat out and add about 1/2 cup of beef broth and stir to get all the yummy bits off of the bottom.  

Then add 2 cans of cream of mushroom soup, and stir it into the water.  Put the roast back in, and then top the roast with a packet of onion soup mix.  Add in some chopped carrot and then two sprigs of fresh rosemary.

Cover with lid and  cook on low for 3-4 for hours for a 3 to 4 lb roast or 5 hours for a 5 lb roast.

When there is about 30 minutes left  I add sliced mushrooms.  After 30 minutes everything is ready. The gravy is all ready to go… just take out the roast and then fish out the rosemary, carrots and mushrooms.

Cover your roast with tin foil and let is sit for at least 10 minutes before you cut into it.  The juices will stay in better.

Ingredients:

Roast

2 cans of Cream of Mushroom Soup

1 Packet of Dry Onion Soup Mix

Fresh Rosemary (about 4 sprigs)

Carrots

Mushrooms

1. Season your roast and sear on all sides
2. De-glaze bottom of pan
3. Add both cans of Cream of Mushroom soup
4. Sprinkle onion soup mix over top of roast
5. Add carrots
6. Add rosemary
7. Cover and cook at 275 for 3 to 5 hours
8. With 30 minutes left add mushrooms
9. When done, pull roast out of pan, cover with foil and wait for at least 10 minutes before slicing
10. Remove all vegetables out of gravy