Citrus Carne Asada

September 29, 2022 by

Carne Asada marinade usually contains some citrus but I like mine very citrusy. Adding Ponzu might seem an odd choice, using an Asian ingredient for a Mexican dish, but it really works well. Every time I make it it turns out tender, flavorful, citrusy, and even my daughter who doesn’t like steak devours it.

If you don’t have Ponzu on hand you could substitute soy sauce and a little more lime juice. It is fairly readily available though and worth keeping on hand. I like to buy it at the Asian market where it is usually very inexpensive but most grocery stores that have an Asian aisle will carry it.

I usually serve this in corn street tacos with salsa and radishes but we loved it in taco salad as well (and I’m sure pretty much any way would be good!) I usually make a double batch then use it for 2 meals we like it so much!
You could cook it in a skillet but if you aren’t able to grill a grill pan or broiling would probably be better.

Filed Under: Beef, Mexican

Beef and Broccoli Stir Fry (updated)

January 26, 2022 by

Beef and Broccoli has always been one of my favorite dishes. I first posted Beef and Broccoli like 10 years ago. I have tweaked the recipe and sauce and it’s even better now! I used to make it in a wok but anymore I use my large electric skillet because it has more surface area and everything cooks more evenly. This makes a big batch but it is one of those meals that everyone loves.
Sometimes I roast the vegetables in the oven to speed things up. While they are roasting I cook the beef and then it all gets tossed together with the sauce.

Filed Under: Asian, Beef

Beef Steak Teriyaki

May 20, 2021 by

Each time I was pregnant with my girls I had one craving. Teriyaki. Especially sticky rice and stir fried vegetables. My youngest just turned 14 but it remains one of my favorite meals and one we repeat often.
Grilled Chicken Teriyaki is amazing but recently I tried using the same recipe for beef and it is just as good! Sometimes I even do a little each of chicken and beef so everyone can have their favorite.

This teriyaki sauce is so simple and quick to make and I bet you have the ingredients in your cupboard already. It freezes great as well so sometimes I make a double while I’m at it and put half in a freezer container for another meal.

Filed Under: Asian, Beef, Grilling / Smoking Tagged With:

Instant Pot (or not) Porcupine Balls

September 30, 2019 by

Porcupine balls are definitely in the top 10 meals that remind me of childhood.  They were my oldest sister’s favorite meal and I remember my Mom always made sure to make them for her birthday or when she was home visiting from college.  My Mom always made them using tomato soup for the sauce and while they were always good she agrees my homemade sauce just makes them so much better.  These are so good for blustery fall days.  I usually serve them with extra rice or potatoes and green beans.
I think using the instant pot makes them even better but they will be great cooked in a slow cooker or oven if you don’t have one.
And if porcupine balls isn’t a comfort food for you after you try them they just might be!


INSTANT POT (OR NOT) PORCUPINE BALLS with homemade sauce!

For the porcupine balls:
2 pounds lean ground beef (or 1 pound each ground beef and pork)
1 cup white rice
1 teaspoon celery salt (or kosher salt if you don’t have this)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 eggs

For the sauce*:
2 (16 oz) cans tomato sauce
1/2 cup brown sugar
2 Tablespoons worcestershire
1 Tablespoon apple cider vinegar
1 cup water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper

Combine all the porcupine ingredients in a large bowl until well combined.
Use a 1/4 cup measuring cup or scoop to make balls.  Place in the instant pot.
Whisk all the sauce ingredients together in same bowl and pour over the porcupine balls.
Cook on high pressure for 20 minutes and use natural pressure release for 15 minutes.

*Alternatively, you can use 2 cans tomato soup concentrate mixed with 2 cans water and 2 Tablespoons worcestershire sauce.
SLOW COOKER DIRECTIONS: Make as directed above but place in a slow cooker.  Cook on high 3-4 hours or low 6-7 hours.  I find that not all slow cookers cook at a consistent temperature across the board, so leave extra time and put on warm if they are finished early.
OVEN DIRECTIONS: Place in a large casserole with a well fitting lid (or seal well with foil).  Bake at 375 degrees for 45 minutes then uncover and cook an additional 15-20 minutes.

Filed Under: Beef, Instant Pot (Pressure Cooking), Slow Cooker

Spiced Beef Street Tacos

January 30, 2019 by

If we’re going to be friends there is something you should know about me.  I don’t get sports.  Not only do I not get sports, my whole household does. not. get. sports.  That’s not saying I have anything against organized sports.  I just don’t get them.  And have no desire to.  We’re more of the board game and puzzle making glitter throwing kind of family.  Once our family was eating in a restaurant and on a far wall a large tv was playing a football game.  Our then 6 year old loudly exclaimed “What are those silly men DOING?!”  (You have to admit parts of the game do look pretty silly especially if you have no idea what it’s about!)
So I’m thinking this Sunday instead of missing out on the celebration we’ll have a “Salsa bowl Sunday”! Because that’s really the one bowl my husband can’t live without!

The other day I panicked when the store was completely out of skirt steak, which is what I usually use for my favorite carna asada tacos.  Now I try to be flexible, but I just really felt like steak tacos. So I adjusted slightly since I did have some round tip and made a spiced beef taco instead.  And they are our new favorites! (Well.. it’s tacos.  So you can’t really have ONE favorite!)  Round tip is very lean so marinating with a little acid really helps tenderizing and cutting the meat thinly as well.  I found them very tender and flavorful.

SPICED BEEF TACOS

2 1/2 pounds round tip steak (or roast, sliced in 1/2″ to 3/4″ steaks)
1/3 cup lime juice
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon ancho powder*
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon black pepper

For serving:
small corn tortillas (the street taco size is our favorite)
radishes, thinly sliced
salsa (my roasted red salsa is great with these)
cilantro leaves
lime wedges

Mix spices together and add to a ziplock bag with the steak, olive oil, and lime juice.  Seal bag and massage into the meat, making sure all sides are coated well.  Let marinate in the refrigerator for at least 2 hours.
When ready to cook heat a cast iron pan over medium high heat and cook in batches for a few minutes on each side, depending on how large your steaks are and your desired doneness.  Let rest for at least 10 minutes before slices thinly or chopping.
Serve in heated tortillas with salsa, radishes, cilantro, and lime wedges on the side.

*If you like spicier tacos, use chipotle powder here (more if you like).  Ancho has a great chili flavor without being hot and even our kids love it.

Filed Under: Beef, Mexican

Instant Pot Chili

November 29, 2018 by


Winter is here! While I love slow cooked food, especially in the winter, sometimes I break out my instant pot to make things happen fast!
Chili is a perfect use for the instant pot if you don’t have hours and hours to simmer it.  You can even use uncooked, unsoaked beans!
A couple of tips:
1. Never add salt to uncooked beans as it inhibits them from fully softening.  Season after they are cooked.
2. If you want more flavor than spice, try ancho chili powder.  It adds a deeper flavor without all the heat.  If you want more spice, increase the chipotle powder. Chili is really only as good as the spices you use.  While I used to buy mine only from Penzey’s spices I have converted to Savory Spice Shop.  If you have a local storefront I highly recommend going, it is a feast for the senses! They still store in glass jars which is better for retaining spices flavor and quality.  I don’t get into the city often though so I use their website a lot.
3. You can use any ground meat.  Half beef and pork is my favorite and has great flavor but turkey or chicken would work as well.

INSTANT POT CHILI
1 large onion, chopped
1 pound ground beef
1 pound ground pork
3 garlic cloves, minced
1 cup dried pinto beans (approx 1/2 pound)
3 (14.5 oz) cans diced tomatoes
2 cups beef broth
1/2 cup water
2 Tablespoons smoked paprika
1/2 tsp chipotle powder (increase for a spicy chili)
1 tsp ancho powder
1 Tablespoon cumin
1 Tablespoon dried oregano

Dump everything in instant pot.
Cook on high pressure for 40 minutes, natural pressure release for 15 minutes.
Break up meat and stir well to combine.
Season with salt and pepper to taste.

Serving ideas: Shredded cheddar cheese, corn chips, sliced green onions, sour cream, lime wedges, cilantro, Serve with baked potatoes or cornbread for bigger appetites. 

Filed Under: Beef, Instant Pot (Pressure Cooking), Pork

Beef Roast Stroganoff (or not)

October 24, 2018 by

I am not a big stroganoff fan.  Something about the sour cream.  It just doesn’t appeal to me.
I am also not a big fan of traditional freezer meals.  I mean, let’s be honest.  Nothing tastes as good after being frozen and reheated.  But what I do like to do is keep components of meals in the freezer.  So when we have a roast for Sunday dinner I make extra and freeze part for another meal.
Enter this recipe.  I decided to make my own twist on stroganoff but leaving the sour cream on the side so those who want it can add it and those who don’t (ME!) don’t have to.  The results? A hearty fall dish, perfect for the cooler weather coming and one totally worth cooking some extra roast up for!

Beef Stroga..not? 
4 Tablespoons unsalted butter
1 pound mushrooms, sliced
4 cloves garlic, minced
1 onion, chopped
1 teaspoon dried thyme or 1 sprig fresh
1/2 teaspoon paprika
2 Tablespoons tomato paste
2 Tablespoons fresh parsley
1/4 cup flour
4 cups beef stock
1 1/2 pounds leftover beef roast
2 teaspoons Worcestershire
salt and pepper to taste
2 Tablespoons heavy cream
1 pound egg noodles, cooked
1/2 cup sour cream, for serving

Melt the butter in a large saucepan.  Add mushrooms, onion, and garlic and saute for 10-15 minutes or until vegetables are softened.
Add thyme, paprika, tomato paste, parley, and flour.  Stir to combine well and cook for a minute.
Add beef stock while stirring.  Add beef and Worcestershire and season to taste.
Add cream just before serving and add egg noodles.
Serve with sour cream if desired.

Filed Under: Beef

Dinner In A Pumpkin

October 19, 2018 by

I love my Mom.  She has done some pretty amazing things in her life.  None more impressive than having 5 kids in 6 1/2 years… I know, my eye is twitching just thinking about it!   This is a dish she made often in the fall… especially that year my Dad had a pumpkin growing experiment in the garden! I’ve tweaked it to be my own but it still tastes reminiscent of hers.  Which is the best kind of food.  The kind that brings a smile or laugh and reminds you of a happy memory.  Love you Mom!

The sauce is like a thick gravy just coating everything.  If you want a saucier gravy double the butter, flour, chicken stock, brown sugar, and soy sauce.
You can do a larger batch in a larger pumpkin but keep in mind you will have to bake longer.
If you have family members who don’t like mushrooms try mincing them up.  They really add a wonderful meaty earthy flavor.

DINNER IN A PUMPKIN

1 small to medium pumpkin
1 lb ground beef
8 oz mushrooms, sliced
1 onion, chopped
2 stalks celery, chopped
4 Tablespoons unsalted butter
1/4 cup flour
2 cups chicken stock
2 Tablespoons brown sugar
1/4 cup soy sauce
2 cups cooked rice (I used Bob’s Red Mill brown and wild rice blend)
salt and pepper to taste

Cut the top off the pumpkin (depending on the size.. I used one about 12 inches across and cut the top third off.  If you have a bigger pumpkin you could even cut off the top half.)  Set on a large cookie sheet or pizza pan and set aside.
In a large skillet brown the beef.
Add the butter, mushrooms, onion, and celery and cook until softened.
Add the flour and cook for a minute, stirring to coat.
Add chicken broth, brown sugar, and soy sauce and cook for several minutes until well combined.
Stir in rice.  Taste and adjust seasoning.  Pour into hollowed pumpkin and cover with foil.
Bake at 375 degrees for 1 hour,  remove foil and continue baking until pumpkin is completely baked through. Pumpkin will be easy to pierce with a knife or fork when cooked through.
Serve filling with scoops of pumpkin as well.

Filed Under: Beef, Halloween / Fall

Instant Pot Taco Meat with Beans

September 14, 2018 by


I’m going to let you in on a little secret.  Even if you don’t love beans, you’ll probably love this.  How do I know? Because my hubby despises beans and yet this is one of his favorite meals!  I have made several recipes over the years with beans he likes but this one takes the taco cake.
I basically took my instant pot taco meat recipe and added dry beans to it and upped the cook time for the beans.  I also increased the seasonings.  If you would rather you can sub out the spices and salt for your favorite taco seasoning blend too.  I just always do my own since we don’t like super spicy or salty.
Normally you don’t want to add salt before cooking dry beans as it can inhibit their ability to completely soften.  This is a small amount though and I haven’t had any issues.  If it isn’t salty enough for you just adjust seasonings after cooking.   I usually use a super lean ground beef but have made this with ground chicken and turkey with good results too.
We use this mixture for tacos, burritos, tostadas, taco salad, nachos…. I usually serve half for dinner and freeze the remaining half for another meal.  Beans are a great way to extend your protein without making your family feel like you’re going vegetarian.  They are inexpensive and healthy and with an instant pot they cook up in no time!  Now go forth and TACO NIGHT!

INSTANT POT TACO MEAT WITH BEANS

2 lbs ground meat (beef, chicken, or turkey) Frozen is fine too!
2 cups beef stock (or chicken or vegetable)
1 cup water
1/2 lb dry pinto beans (approx 1 cup)
1 Tablespoon smoked paprika
1 Tablespoon cumin powder
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons kosher salt
2 teaspoons ancho chili powder
1 tsp chipotle powder (more for spicier)

Place frozen meat and beans in instant pot, sprinkle on spices and pour in stock and water.
Cook for 40 minutes on high pressure then use quick pressure release.
Turn Instant Pot on Saute function and mash beef and beans with a potato masher to break up.
Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide half the mixture into the shells.
Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
Add shredded lettuce, salsa, and sour cream and taco night is ready!

Filed Under: Beef, Instant Pot (Pressure Cooking), Mexican

Instant Pot Taco Meat

January 26, 2017 by

DSC08740

My hubby loves few things more than tacos.  He’s a dragon at heart.  Just like them, he can’t stomach spicy foods too.  (Have you read Dragons Love Tacos? One of my kids favorite books!)
This recipe doesn’t necessarily save you a lot of time, as it will take longer to come to pressure since the meat is frozen.  But it does save energy.  I can throw it in and leave it while it cooks, then simmers.  The flavor becomes super intense and by allowing the meat to simmer in the liquid it becomes even more tender and concentrated. You can even make a big batch and freeze it for a super quick meal.
And if you have a favorite taco seasoning you could use that instead of all the spices.  But this is just how we love it!

Check out my other version with beans here! 

INSTANT POT TACO MEAT
2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
2 cups beef stock (or chicken or vegetable)
2 tsp paprika
2 tsp cumin
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp ancho chili powder
1/2 tsp chipotle powder (more for spicier)

Place frozen meat in instant pot, sprinkle on spices and pour in stock.

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Cook for 25 minutes on high pressure then use quick pressure release.

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Turn Instant Pot on Saute function and mash beef with a potato masher to break up.

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Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

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For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
Add shredded lettuce, salsa, and sour cream and taco night is ready!

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Filed Under: Beef, Chicken / Turkey, Instant Pot (Pressure Cooking), Mexican