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28 May

these were quick easy and delicious!



adapted from recipegirl


1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
One can black beans, rinsed
1 cup bottled chunky salsa
1/3 cup grated Parmesan cheese
Eight 8-inch  tortillas
2 cups shredded cheddar or jack cheese (or mixture of both)
3 green onions, chopped


1. In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.

2. Preheat the oven to 350 degrees F. Spray a 13×9-inch glass baking dish with nonstick spray.

3. Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly.

Lomo Saltado (Peruvian Beef Stir Fry)

30 Jul

Skinnytaste hardly ever disappoints. This recipe was no exception. The original called for making French fries from scratch, but I cheated and used frozen fries. This was delicious. Really really good. Gonna have to make it again!


Lomo Saltado (Peruvian Beef Stir Fry)
adapted from skinnytaste

Cooked French fries
1/2 lb lean sirloin, cut into small, thin strips
kosher salt, to taste
1/4 tsp cumin
black pepper, to taste
1 teaspoon olive oil
1 medium red onion, sliced into thick strips
2 mini yellow bell peppers or 1 large
1 large jalapeno, ribbed and seeded, chopped
2 cloves garlic, crushed
1 medium tomato, sliced into wedges
1 1/2 tbsp low sodium soy sauce (use tamari for gluten free)
1 tbsp apple cider vinegar
1/4 cup chopped cilantro

season meat with salt, pepper and cumin.
Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes.
Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and divide evenly between 2 plates.

Orange ginger beef

8 Jul

I don’t remember where I pinned this recipe from, but I’m Glad I did! Yum! It was an interesting combination of ingredients but they came together really well. Would definitely make this again!


orange ginger beef
adapted from chefmichaelsmith


A splash vegetable oil
1 pound stewing beef, cubed
a sprinkle or two Salt and Pepper
2 onions, peeled and chopped
1″ piece of ginger, grated
1 10 ounce can beef broth
1 cup orange juice
1 cup orange marmalade
A generous splash soy sauce
1 tablespoon five-spice powder
A sprinkle or two Salt and Pepper
1x 10 ounce bag baby spinach
1 bunch green onions, chopped
1 handful cilantro leaves


Preheat a large pot over a medium-high heat and then splash in enough oil to thinly coat the bottom. Season, then sear the meat until it’s evenly browned on all sides. Remove the meat and set aside for a moment.

Add the onions and ginger and stir for a few minutes until they are lightly browned. If the pan starts to burn, add a splash of water and continue.

Return the meat to the pot and add the beef broth, orange juice, marmalade, soy sauce and five-spice powder. Bring the works to a simmer and then reduce the heat to the lowest setting that will maintain the simmer. Place a tight-fitting lid on the pot to contain the tenderizing steam. Continue simmering until the meat is tender enough to break into smaller pieces, about 1 hour. Taste and season the broth.

Stir the spinach, green onions and cilantro leaves into the stew.

Burrito pie

3 Jul

This was a yummy twist on a mexican lasagne.


Burrito Pie
adapted from ourbestbites


1 pound lean ground beef
1 medium onion, chopped
3-4 cloves garlic, minced
1 packet taco seasoning
1 4-ounce can roasted green chilies, undrained
1 15.5 ounce can diced tomatoes with green chilies
1 1/2 cups corn (either frozen or a 15.5 ounce can of corn, drained)
1 cup enchilada sauce
1 15.5 ounce can refried beans
large (burrito-size) tortillas
12 ounces (3 cups) shredded cheddar, colby jack, or pepperjack cheese (or a combination)


Preheat oven to 350 degrees.

Brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant. Add the taco seasoning and stir to coat completely, then add the chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat.

Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with tortillas. Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese. Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly.

Keema beef curry

16 Mar

I’ve made beef keema before and liked it. This recipe is a little different. I really thought I had a can of coconut milk but alas halfway through making this recipe I realized that I didn’t. A frantic google search turned up boiling unsweetened coconut in water as a substitute. I think this dish would have been fantastic had I had a can! It was still really good and I’ll definitely be making it again.


Keema Beef Curry
adapted from five and spice

1 tablespoon butter
1 1/2 pounds ground beef
1 large onion, finely chopped
3 large garlic cloves, minced
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
2 tablespoons Madras curry powder
1 large Yukon Gold potato, peeled and cut into 1/2-inch chunks
1 1/2 cups chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can diced tomatoes
1 1/2 cups frozen baby peas
Chopped cilantro
Warm naan or chapati and cooked rice, for serving

In a large pot, or deep skillet, heat the butter over medium high heat, until foaming. Add the ground beef, sprinke with salt and pepper, and cook, breaking it apart into small pieces, until there is no pink left.
Add the onion, garlic, ginger, and curry powder. Stir and cook until the onion has softened, about 5-7 minutes.
Stir in the potato, making sure to coat it with all the flavors in the pot. Add the broth, coconut milk, and canned tomatoes with their juices. Bring to a boil, turn down to a simmer, and cook until the potato is tender and the sauce has thickened, about 15-20 minutes.
Use a wooden spoon to crush most of the potatoes into the broth. Stir in the peas and continue to cook until the peas are just cooked through, around 5 more minutes. Season with more salt and pepper to taste.
Serve sprinkled with chopped cilantro, accompanied by rice and/or naan or chapati.

Philly cheesesteak crescent pockets

28 Feb

These were delicious. Munchkin #1 loved these! Easy quick and tasted great!


Philly Cheese Steak Crescent pockets
adapted from cookthetv

1 pound ground beef
½ small yellow onion, finely chopped (about ½ cup)
½ red bell pepper, finely chopped (about ½ cup)
½ green bell pepper, finely chopped (about ½ cup)
1 tablespoon Worcestershire sauce
Salt and pepper
pinch garlic powder, to taste
2 packages crescent dough sheets
Thinly sliced Provolone cheese

Preheat oven to 375 degrees. In a skillet over medium-high heat, brown the meat until cooked though, about 5 minutes. Once brown, add the onion, peppers and Worcestershire sauce and cook until vegetables begin to soften, about 4 or 5 minutes. Add a pinch of garlic powder, and salt and pepper to taste. Remove from the heat and cool.
Cut each crescent sheet into 4 rectangles.
Add one slice of cheese to each rectangle, then add meat mixture onto each one. Pinch 4 corners to close up and sides.
Place filled crescents on ungreased baking sheet.
Bake until golden brown, about 10 minutes. Cool slightly and serve.

Steak and Black Bean Chalupas

22 Dec

I had found some cube steak on sale and luckily found this recipe! Yum-o. So good! Do not forget the mango topping!


Steak and Black Bean Chalupas
adapted from food network

8 corn tortillas
1 tablespoon vegetable oil
5 tablespoons plus 1 teaspoon vegetable oil
Kosher salt
Cube Steak:
1 pound cube steak, thinly sliced into 3- to 4-inch strips, 1/4-inch thick
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil
1 medium onion, thinly sliced (about 2 cups)
1 clove garlic, finely minced
1/2 teaspoon dried oregano, crushed
1/2 cup beef broth
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Black Beans:
1 teaspoon vegetable oil
1 teaspoon chili powder
One 15-ounce can black beans, rinsed and drained
1/2 cup beef broth
Kosher salt and freshly ground black pepper
Chili-Lime Mango:
2 firm ripe mangoes, peeled, seeded and cut into small dice
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/8 teaspoon chili powder
Kosher salt
2 tablespoons roughly chopped pickled jalapenos, for garnish
Lime wedges, for serving

For the tortillas: Preheat the oven to 375 degrees F. Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt. Bake until golden brown and crispy, about 10 minutes.
For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking. Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes. Remove with a slotted spoon to a large bowl and repeat with the other half.
Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high. Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute. Add the broth and stir with a wooden spoon to loosen any browned bits. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.
For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and toss to combine. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick. Remove from the heat.
For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.
To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos.

Mongolian beef

9 Nov

Four houses ago I lived by an awesome Asian restaurant. They had the best Mongolian beef…. Have been looking for good Mongolian beef ever since. This recipe was not it. I might try it again though and double or triple the sauce. As written the sauce was not enough! Served it over sushi rice


Mongolian beef
adapted from cooking light


2 tablespoons lower-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces


1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Beef keema

15 Sep

I made keema once before and thought I’d try a different recipe this time! This one didn’t disappoint either. Think I would decrease the cumin next time. I served with tjs garlic naan.


beef keema
adapted from

1 1/2 teaspoons olive oil
1 cup chopped onion (about 3/4 small)
3 garlic cloves, minced
1/2 teaspoon minced peeled fresh ginger
1 pound ground beef
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
3/4 cup chopped tomato
1/2 cup frozen green peas
4 lime wedges


Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and ginger; sauté 4 minutes. Add beef; cook 8 minutes or until browned, stirring to crumble beef. (Drain, if necessary, and return beef mixture to pan.)
Stir in cumin and next 5 ingredients, and cook 1 minute over medium-high heat, stirring often. Stir in tomato and peas. Cook 4 minutes or until thoroughly heated. Serve with lime wedges.

Stuffed poblanos

18 Aug

Some beautiful poblano peppers arrived in our fresh box. I had no ideas for what to do with them! Last time I had poblanos I had a recipe fail. I decided to try something different this time. These came out yummy.


Stuffed poblanos
adapted from myrecipes


6 poblano chile peppers
1 pound extra-lean ground beef
1 chopped onion
3 garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained
1 cup picante sauce
1/2 teaspoon salt
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 cup shredded Mexican cheese
Cooking spray


Preheat oven to 350.
Cut a lengthwise slit in one side of each pepper; discard seeds and membranes. Place peppers on a paper towel in microwave oven. Microwave at HIGH 3 minutes or until peppers are hot and beginning to soften. Set aside to cool.
Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well; return meat mixture to pan.
Add beans and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in cilantro.
Open peppers; fill with bean mixture, and top with cheese.
Place peppers on a broiler pan coated with cooking spray. cook 10-15 minutes or until peppers are tender and cheese melts.