Southeast Asian Grilled Flank Steak

This was really good! I think I am in love with Sriracha. In this marinade, you can taste just a hint of Sriracha, therefore it is not too spicy. This marinated 24 hours, but something came up so we ended up letting in marinate 48 hours. I think it turned out better due to the longer marinating time.

Source: Cooking Light
Serves: 4

Ingredients:
1 tbl sugar
3 tbl fresh lime juice
1 tbl fish sauce
2 tsp Sriracha (hot chile sauce)
1/2 tsp ground coriander
2 garlic cloves, minced
1 lb. flank steak, trimmed
cooking spray

Directions:

1. Combine first 6 ingredients in a large ziplock plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
2. Prepare grill to medium-high heat.
3. Remove steak from marinade; discard marinade.
4. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove steak from grill and let stand 5 minutes. Cut across grain into thin slices.
   

Ultimate Sriracha Burgers

Yes, these are the latest craze, but I just had to try them. They did not disappoint! Until recently, we never used sriracha. We didn't know what we were missing!

Source: Oishii
Serves 4

Ingredients:
1.5 lbs lean ground beef
2 Tbsp lite soy sauce
5 Tbsp sriracha, divided
2 tsp fresh ground pepper
4 slices bacon (I used turkey bacon)
1 large sweet onion
3/4 cup blue cheese dressing
4 brioche buns
4 slices swiss cheese
1 tomato, sliced
arugula

Directions:

1. In a large mixing bowl, combine the beef, soy sauce, 2.5 Tbsp sriracha, and the pepper. Do not overmix. Form the mixture into 4 patties and set aside, on a parchment-lined plate, covered, in the refrigerator.


2. Preheat grill to medium high heat. In a medium frying pan, cook bacon over medium-low heat. While bacon is cooking, peel and quarter the onion. Cut each section into 1/4 in. slices. Once the bacon is cooked through, remove the slices from teh pan, cut each in half crosswise, and drain onto paper towls, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over med-low heat until they carmelize, about 20-25 mins.


3. Grill the burgers, turning once, 4-4 1/2 minutes on each side.


4. While the burgers are cooking, combine the blue cheese with the remaining 2 Tbsp sriracha in a small bowl.


5. Lightly toast the buns on the grill during the last minute of cooking time.


6. Assemble burgers. Spread blue cheese mixture on both halves of each bun. Stack a patty, slice of swiss, bacon, onions, slice of tomato and a small handful of arugula between each bun.

Cincinnati Skyline Chili

This is my new favorite chili recipe. At first I was leery of the cinnamon and cocoa powder, but the flavor is wonderful. I also add a few dashes of hot sauce for a little kick.

Source: adapted from Cook's Illustrated

Ingredients:
1 1/2 pounds ground beef
2 tablespoons vegetable oil
1 large onion
3-4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon cayenne
2 teaspoons dried oregano
2 teaspoons cocoa powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 cups tomato sauce
2 cups low sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 15oz can red kidney beans (rinsed, drained, warmed)

Accompaniments:
1 pound spaghetti, cooked according to package directions
2 cups shredded extra sharp cheddar cheese
1 medium sweet vidalia onion, minced

Directions:
1. In a large dutch oven, add the oil along with the onions and cook until they soften.
2. Add the ground beef to the pot. Saute the beef and break up the meat with a potato masher.
3. Once the beef has browned and is broken up, add the garlic, followed by the spices - chili powder, cayenne, dried oregano, cocoa powder, ground allspice, ground cinnamon, ground cloves, ground black pepper and one teaspoon of salt.
4. Stir to combine and cook until fragrant, about 30 seconds. Stir in the tomato sauce, broth, water, vinegar, sugar, and drained beans scraping the pan bottom to remove any browned bits. 5. Once it comes to a boil, reduce the heat to medium low and simmer. Stir occasionally until the chili is deep red in color and has thickened slightly, roughly an hour.
6. Season with salt and hot sauce to taste.

To serve, plate up spaghetti and top with chili. Garnish with cheese and onions if desired.

Peppery Beef and Vegetables

Makes 4 servings

Ingredients:
4 oz. spaghetti
1/2 cup water
1/4 cup low-sodium or regular soy sauce
2 tsp. cornstarch
1/2 tsp pepper
1/8 tsp ground red pepper
Nonstick cooking spray
1 clove garlic, minced
1 cup fresh or frozen pea pods, halved crosswise
1/2 cup chopped green or sweet red pepper
1 cup sliced mushrooms
1 tbl. cooking oil
3/4 lb. lean boneless beef, cut into thin bite-size strips

Directions:
Cook spaghetti according to package directions. Drain well and keep warm.
Meanwhile, for sauce, in a small bowl whisk together water, soy sauce, corstarch, pepper, and red pepper. Set aside.

Spray a cold wok or large skillet with nonstick spray. Heat over medium-high heat. Add garlic and stir-fry for 30 seconds. Add pea pods and green or red pepper; stir-fry for 1 minute. Add mushrooms; sitr-fry for 1-2 minutes more or until vegetables are tender. Remove vegetables from wok.

Add oil to wok. Stir-fry beef in hot oil for 3-4 minutes or till done. Push beef to sides of work. Stir sauce and pout into the center of wok. Cook and stir till thickened and bubbly. Return vegetables to wok; cook and stir all ingredients 1 minute. Toss with spaghetti.

Easy Green Chili

Source: BHG's New Dieters Cookbook
Makes 4 servings

Ingredients:
3/4 lb. beef stew meat
1 16oz. can hominy or a 12oz. can whole kernel corn, drained
1 14.5oz. can tomatoes, cut up
1 large onion, chopped
1 4oz. can diced green chiles, drained
1/2 cup water
1 tsp. dried oregano
1 tsp instant beef bouillon granules
2 cloves garlic, minced
1 16oz. can kidney or pinto beans, drained

Directions:
In 3 qt saucepan stir together meat, corn, undrained tomatoes, onion, chiles, water, oregano, bouillon, and garlic. Heat to boiling. Reduce heat. Cover and simmer about 1 1/2 hours or until meat is tender. To serve, ladle mixture into bowls and top with beans.

Pot Roast

This is by far my favorite pot roast recipe. The sauce is soo good!

Ingredients:
2-3 lb. eye or bottom round roast
14.5 oz. can cream of mushroom soup
1 package onion soup mix

Directions:
Place roast in slow cooker. Sprinkle onion soup mix over roast. Top with cream of mushroom soup. Cook on low 8 hours.

Lipton Onion Burgers

Ingredients:

1 envelope Lipton Recipe Secrets Onion Soup mix
2 lbs. ground beef
1/2 cup water

Directions:
Combine all ingredients in a large bowl; shape into 8 patties.
Grill or broil until done.

**These are also good with Beefy Onion Soup mix or Onion Mushroom soup mix.

Crockpot Fajitas

Source: 365blogspot.com

Ingredients:
2 lbs of thin cut stir fry beef or chicken
1 packet of fajita seasoning mix
1 onion
2 bell peppers (I used 1 orange, 1 yellow)
1/2 cup of water

Directions:
Place meat into the crock pot. Cut the onion and the peppers in strips, and add to the crock. Add the seasoning and water. Cover and cook on low for 8-9 hours, or high for 6.

Serve with your favorite fajita fixens'. We really like squeezing some fresh lime over the top of the meat before doctoring it up.

Spicy Italian Beef

Source: Crock-Pot Recipe Collection

Ingredients:
1 boneless chuck roast (3-4 lbs.)
1 12oz. jar pepperoncini (or pickled, mild peppers)
1 14.5 oz. can low-sodium beef broth
1 12oz. bottle beer
1 onion, minced
2 tbsp dried italian seasoning
1 loan French bread, cut into thick slices (or any rolls)
10 slices provolone cheese

Directions:
Trim fat from beef and discard. Cut beef, if necessary, to fit in slow cooker, leaving beef as large as possible.
Drain pepperoncini. Pull off stem ends and discard. Add pepperoncini, broth, beer, onion and herb blend to slow cooker; do not stir. Cover; cook on low 8-10 hours.
Remove beef from slow cooker; shred with 2 forks. Return beef to cooking liquid; mix well. Serve on French bread, topped with cheese. Add additional sauce and pepperoncini, if desired.

Makes 8-10 servings.

Sloppy Joes

Source: Fix It and Forget It
Makes 4-6 servings

Ingredients:
1 lb. lean ground beef
1 onion, chopped
3/4 cup ketchup
2 TBL chili sauce
1 TBL worcestershire sauce
1 TBL mustard
1 TBL vinegar
1 TBL sugar
Whole wheat burger buns

Directions:
Brown beef and onion; drain.
Combine all ingredients in slow cooker.
Cover and cook on low 4-5 hours.

Weeknight Lasagna Toss

Source: Kraft Foods

Ingredients:
1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 26oz. jar spaghetti sauce (It has more flavor if you use something spicy)
1 2/3 cup water
1/4 cup zesty italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded low-moisture part-skim mozzarella cheese

Directions:
Brown meat in large saucepan; drain.
Add peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Stir in noodles; cover.
Cook on medium-low heat 10-15 minutes or until noodles are tender; stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

Meatballs in Burgundy Sauce

Ingredients:
60 frozen, fully-cooked meatballs
3 cups chopped onion
1.5 cups water
1 cup red wine
2 8oz. packages beef gravy mix
1/4 cup ketchup
1 TBL. dried oregano leaves

Directions:
Combine all ingredients in slow cooker; stir to blend. Cover; cook on High 5 hours. Serve over noodles.

*As an appetizer, serve with cocktail picks and remaining sauce as dip.

Tasty Beef & Noodles

Ingredients:
1.5 lbs beef stew cubes
1 can french onion soup
15 oz. can diced tomatoes (I use no salt added)
1 can golden mushroom soup
1/2 cup sliced celery
1/2 cup chopped onion
4 - 6 oz. sliced fresh mushrooms

Directions:
Combine all ingredients in crock pot and cook on low for 8-10 hours. Serve over hot noodles.

Salisbury Steak

Source: Allrecipes.com

Ingredients:
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds lean ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

Directions:
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Pepperoni Pizza Chili

Source: Adapted from Taste of Home

Ingredients:
1 pound lean ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pizza sauce
1 can (14-1/2 ounces) no-salt added Italian stewed tomatoes
1 can (8 ounces) no-salt tomato sauce
1-1/2 cups water
1 package (3-1/2 ounces) sliced turkey pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning or Italian seasoning
Shredded low-fat part-skim mozzarella cheese, optional

Directions:
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired. Yield: 8 servings.

Stuffed Zucchini

4 Small to Medium Zucchini
1 lbs burger
1 medium onion – chopped
1 – 2 cloves fresh garlic (if desired) chopped finely
1 can Hunts Traditional Spaghetti Sauce
½ c grated parm
Mozzarella

Slice Zucchini lengthwise and scoop out seeds, leaving hull intact. Boil in salted water for 2 minutes to soften. Drain & rinse with cold water.

Drizzle olive oil in pan, add onion & garlic. Sautee’ until onion is translucent. Add burger & brown. Drain off any liquid. Add the tomato sauce & bring to a boil. Reduce heat & simmer 15 – 20 minutes, stirring occasionally. (Longer if you have time) Add the Parm & stir well.

Ladle some of the sauce into a pan (I use 9 X 12 0r 9 X 13 glass), saving some to stuff the zucchini. Arrange the zucchini on top of the sauce, and fill with remaining sauce. Sprinkle with mozzarella & bake at 350 for about 20 minutes.

Bubble Up Pizza Casserole

8-16oz lean ground beef
1 onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves garlic, minced
1 tsp Italian seasoning
Veggie Toppings (mushrooms, peppers, olives, any of your favorites – BE CREATIVE)
17 slices Turkey Pepperoni (optional)
15 oz. refrigerated buttermilk biscuits, uncooked, quartered
1.25 c FF or soy mozzarella, shredded

1. Preheat oven to 350 F. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion, tomato sauce, basil, garlic and Italian seasoning.

2. Add veggies (mushrooms, peppers, black olives, etc…whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch-baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Double-Cheese Meatloaf

Ingredients:

1 cup chopped onion
6 TBL. ketchup
2 TBL dijon mustard
1 cup shredded part-skim mozzarella cheese
½ cup italian seasoned bread crumbs
¼ cup parsley
2 TBL parmesan cheese
1 TSP oregano
¼ TSP pepper
1 large egg – lightly beaten
1 ½ lbs. lean ground beef

Directions:

*Sauté onion

*Combine onion, 3 TBL. ketchup, 1 TBL. mustard, mozz. cheese, bread crumbs, parsley, parmesan cheese, oregano, pepper and egg. Mix.

*Add hamburger

*Mix and put in loaf pan.

*Top with remaining ketchup and mustard. (3 TBL. Ketchup and 1 TBL mustard)
*Bake at 375 for 1 hour

Cocktail Meatballs

2 cups ketchup
2 cups grape juice
2 cups apple jelly
2 cups tomato sauce
5lbs frozen meatballs

Put all ingredients in crockpot mix together and cook on low for 1 hour. Add meatballs and cook on low 4-5 hours. (Pending how your crockpot cooks I'd check on them after about 3 hours. Mine seems to cook faster and then I place them on warm)