Barbecued Ribs (Slow Cooker)

I have been making this recipe for many years. When I asked my kids what they would like for dinner, my daughter would request this recipe.  I was happy to make it since it was so easy.  Perfect for a weeknight dinner. This is still one of her favorite meals.

5 lbs boneless beef short ribs or pork spareribs (If using bone-in ribs, you may want to use 6-7 lbs)

1/2 cup ketchup

2 TBS brown sugar

1 TBS Worcestershire sauce

1 tsp hot sauce

2 TBS vinegar 

1/4 tsp salt

1 tsp dried minced onion

Place ribs on a rack in a baking pan.  Brown at 400 degrees F for 15 minutes; turn and brown on the other side for 10-15 minutes.  Drain fat and place ribs in a slow cooker.  Combine remaining ingredients; pour over ribs.  Cover and cook on low for 5-6 hours or until tender.

You can brown the meat and pour the sauce over the ribs and refrigerate overnight.  In the morning, add the meat and sauce to the slow cooker.

Serves 6

Eileen

Sausage and Root Vegetable Sheet Pan Supper

This is a quick and easy recipe, perfect for a weekday meal.  Use your favorite sausage and root vegetables when making this recipe. I used Polish sausage and it was delicious. 

1/2-pound Brussels sprouts, trimmed and halved

2 parsnips, peeled and cut into wedges

2 sweet potatoes, peeled and cut into wedges

2 medium red onions, quartered

3 TBS olive oil

1/2 tsp dried sage (I used 1 tsp of Italian Seasoning instead)

2 TBS kosher salt

1 tsp black pepper

8 Italian sausages

Preheat oven to 375 F.

Scatter the vegetables on to a sheet pan.  Drizzle with the olive oil and sprinkle with the sage (or Italian Seasoning), salt and pepper.  Toss everything together.

Lay the sausages on top of the vegetables.  Roast until the sausages are cooked through and the vegetables are tender, about 40-45 minutes.

Serve a couple of sausages on a plate along with the delicious vegetables.

Makes 4 generous servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly

Roast Beast

I remember my Grandma Miller making this delicious and tender roast beef for dinner.  I am so glad I have the recipe so that our family can continue to enjoy it.

3.5 pound beef sirloin tip roast

3-4 onions, sliced (or as many as you would like)

1 pkg. dry onion soup mix

flour & milk to thicken gravy

Preheat oven to 350 F.

Place beef roast in roasting pan and add sliced onions to the top of the roast and around the sides of the roast.  Cover the pan and cook at 350 F for 3 to 3 1/2 hours or until tender.  (Or you can cook the meat for 1 hour at 300 F, 1 hour at 275 F and 1 1/2 hours at 250 F.)

Take the pan out of the oven and let the beef cool.  Place the covered pan in the refrigerator overnight.

The next day, take the pan out of the refrigerator and skim the fat off the meat and broth.  Remove the roast from the pan and slice it thin.

Put the pan on the stove and heat on low.  Whisk in milk and flour to thicken the gravy.  If you would like more gravy, you can add an Au Jus packet or beef Better than Boullion and water according to the directions. 

Add the sliced beef and onions to a crock pot and pour the gravy over the top to cover the meat.  Heat on low for 3-4 hours to reheat. 

Serves:  8

Marianne & Mark

Shepherd's Pie

We’ve always enjoyed a good shepherd’s pie, so I finally decided to make one at home.  It’s an easy, all‑in‑one meal made with ingredients most of us already have in the kitchen. Shepherd’s Pie originated in England and is made of seasoned ground lamb, if made with beef, it is called Cottage Pie.  The pie consists of simmered meat, combined with vegetables, under a layer of mashed potatoes. As it bakes, the potatoes form a golden crust that makes the whole dish feel hearty and complete.  This would be good served with a small salad and a piece of crusty sourdough bread.  I am sure you will enjoy this dish as much as we did!  

Potato Topping:

2 lbs russet potatoes, peeled and cut into 1-inch thick pieces

3/4 cup heavy whipping cream, warm (you may use warm milk if you don't have cream)

1/2 tsp fine sea salt

1/4 cup parmesan cheese, shredded

1 large egg, lightly beaten

2 TBS unsalted butter, melted to brush the top 

1 TBS parsley or chives, chopped, to garnish the top

Pie Filling:

1 TBS olive oil

1 lb lean ground beef or ground lamb

1 tsp salt, or added to taste

1/2 tsp black pepper, plus more to taste

1 medium yellow onion, finely chopped (1 cup)

2 garlic cloves, minced

2 TBS flour, or cornstarch*

1/2 cup dry red wine, such as Pinot Noir, Merlot, Cabernet, Sauvignon, or use beef broth

1 cup beef broth (chicken broth is ok if that is what you have on hand)

1 TBS tomato paste

1 TBS Worcestershire sauce

1 1/2 cups frozen vegetables of choice: peas, carrots and corn

1/2 tsp salt

1/4 tsp black pepper

Instructions

How to Make Potatoes:

Place chopped potatoes in a large saucepan, cover with cold water and bring to a boil.  Cook until potatoes are tender (12-15 minutes); don't overcook potatoes.  Drain and mash potatoes in the same pot.

Add warm cream and 1/2 tsp salt (or to taste), then mash until smooth.  Lastly, mash in the parmesan cheese and beaten egg.

How to Make Shepherd's Pie:

Preheat oven to 400F degrees with a rack in the center.  Heat a large skillet over medium heat.  Add 1 TBS olive oil and ground beef.  Breaking up the beef with a spatula, then season with 1 tsp salt and 1/2 tsp black pepper and cook until the meat is just cooked through and no longer pink (about 5 minutes).

Add onion and sauté for 3 minutes to soften, then add minced garlic and stir another minute.  Sprinkle with 2 TBS flour and stir for 1 minute.  You'll see a film form at the bottom of your pan (*see notes below if using cornstarch).

Pour in wine, scraping the bottom to deglaze the pan for a minute.  Add beef broth, 1 TBS tomato paste and 1 TBS Worcestershire.

Add 1 1/2 cups of frozen veggies and bring to a light boil.  Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste.  Reduce the heat to a simmer, cover and cook for 10 minutes until the sauce is slightly thickened.

Transfer the meat and vegetable mixture to a deep pie dish or 11x7 or 9x9 casserole dish.  Scoop mashed potatoes over the top, then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn't bubble up. Drizzle 2 TBS melted butter over the top.

Place a sheet of foil under the casserole to catch any drips and bake at 400F degrees on the center rack for 25 to 30 minutes or until potatoes start to turn golden.  Cool 15 minutes before serving.

NOTES:

If you are using cornstarch, you will need to add it to the beef broth before stirring it into the sauce.

Instead of cooking the potatoes from scratch as directed in this recipe, you may use leftover mashed potatoes and just mix in the parmesan and egg.  You may also purchase ready-made mashed potatoes, which is located in the refrigerator or freezer section of the grocery store.

Instead of using wine, you may substitute all beef broth.

Make this ahead by assembling the pie, cool and cover within 2 hours.  Refrigerate for 4 days or until ready to bake.  You may also freeze by covering the casserole with foil and freeze for up to 2 or 3 months.  Thaw in the refrigerator overnight before baking.  Bake a refrigerated or fully thawed pie at 400F degrees for 30 to 35 minutes until internal temperature reaches 165F degrees.

Serves 8

Source:  Natashaskitchen.com

Cindy

Taco Casserole

I was watching Our Tribe of Many on YouTube and Sarah made this casserole.  It looked so good I decided to make it for dinner.  It was a hit.  My family told me I could make this again any time.  I like that it was easy to assemble and I usually have all of the ingredients on hand.

2 lbs ground beef

2 - 4 TBS taco seasoning (my addition)

2 cups cooked rice (white or brown)

1 can corn, drained and rinsed

1 can Rotel (original or hot)

1 can black beans, drained and rinsed

1 cup salsa

1 cup sour cream

1 1/2 cups shredded cheddar cheese

1/4 tsp black pepper

2 cups shredded cheddar cheese (for the top of the casserole)

Garnishes:

Black olives

green onions

tomatoes

cilantro

sour cream

Preheat oven to 350 F.  Spray a 9x13 baking dish with oil or cooking spray.

Cook ground beef in a large skillet until cooked through.  Drain grease.  Stir in taco seasoning.  Use as much or little seasoning as you would like.  I used about 2 TBS.  Next time I will probably use 3-4 TBS.

Stir in the remaining ingredients, except for the 2 cups of cheese that will go on top of the casserole.

Pour the casserole into the prepared baking dish.  Bake for 45 minutes or until hot in the center.  Take the casserole out of the oven and sprinkle the cheese over the top.  Return the casserole to the oven and bake for an additional 10 minutes or until the cheese is melted.

Top the casserole with your favorite garnishes.

I served this casserole with tortilla chips and additional salsa.  

Serves 8-10

Source:  Sarah Mwania-Our Tribe of Many (YouTube)

Kimberly

Beef and Bean Enchilada Casserole

As I was looking for a recipe for beef and bean enchiladas, I couldn't find one that used the ingredients I had on hand, so I created my own recipe.  The extra step of roasting the peppers really adds good flavor to this dish. The poblano peppers are mild and the jalapeno peppers add a bit of heat.  If you prefer, you could use two (4 oz.) cans of diced green chilies in place of the roasted peppers.

1 lb ground beef

1/4 cup chopped onion

2 TBS taco seasoning

1/2 cup water

2 (15 oz) cans of black beans, drained and rinsed

2 roasted poblano peppers, chopped

1 large (or 2 small) roasted jalapeno peppers, chopped

1 1/2 cup sour cream

3 TBS flour

1/2 tsp garlic powder

12 (6 inch) tortillas, cut in pieces (see below pictures)

2 (10 oz) cans enchilada sauce

1 cup shredded cheddar cheese

Sour cream and chopped cilantro for garnish

To roast the poblano and jalapeno peppers, preheat the oven to 425 F.  Wash peppers and rub with a little oil.  Place peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until the skin has charred and blistered.  Remove peppers from the oven and place in a bowl and cover with plastic wrap.  Leave in bowl for about 10 minutes.  Then peel off the skin of the roasted peppers and remove seeds.  Chop peppers into small pieces.

Preheat oven to 350 F.  Lightly grease a 9" x 13" baking dish; set aside.

In a large skillet, cook the ground beef and onion until meat is cooked through.  Use a wooden spoon to break up the meat as it cooks. Drain off the fat.  Add taco seasoning and water to meat mixture, cook and stir for two minutes.  Stir black beans, roasted poblano and jalapeno peppers into meat mixture; set aside.

In a small bowl, stir together the sour cream, flour and garlic powder; set aside.

Cut tortillas in pieces as shown in the below picture.

Arrange half of the tortillas to make one single layer in the pan.  Overlap the tortilla pieces, as shown in the below picture.

Top the tortillas with half of the meat mixture, half of the enchilada sauce and half of the sour cream mixture.  Repeat layers once more.

Bake, covered, for 35-45 minutes or until heated through.  Uncover and sprinkle with the shredded cheese.  Bake, uncovered, for 5 more minutes or until the cheese is melted.

If desired, garnish with sour cream and cilantro.

Serves 10-12

Kimberly

Beef Barbacoa Burrito Bowl (Crock Pot)

I recently made my own version of a Beef Barbacoa Burrito Bowl at home, and it turned out incredibly well. It’s one of those recipes that feels restaurant‑level but is surprisingly simple.  The slow‑cooked beef comes out tender, flavorful, and packed with that smoky chipotle kick I love. Layered over cilantro‑lime rice with black beans, fresh toppings, and a squeeze of lime, it tastes just as satisfying as the one from the restaurant — maybe even better. The best part is how much money I save by making it myself, and I can customize every bowl exactly the way I like it.

3 lbs. chuck roast or stew meat, cut into 2" pieces 

2 bay leaves

Sauce:

1/2 cup beef broth

2 TBS apple cider vinegar

juice of 2 to 3 limes

2 tsp salt

1 tsp black pepper

1 tsp oregano

2 tsp cumin

5 garlic cloves, chopped

2 - 4 chipotles in adobo sauce

Place all of the sauce ingredients into a blender and blend til smooth.

Place the meat and bay leaves in a crockpot. Pour the sauce over the meat.

Cook for 4 to 6 hours on high.

When meat is done, remove and discard the bay leaves. Using two forks, shred the meat.

You can use this meat for a taco or burrito filling, or as a topping for nachos. My favorite is in a burrito bowl. Add white rice or cliantro lime rice to the bowl, top with meat and your choice of any toppings. 

Some topping suggestions are:

black beans

pinto beans

corn

onion

salsa

grilled peppers and onions

black olives

tomato

guacamole

sour cream

cilantro

squeeze of lime

Source:  frugalfitmom.com

Kimberly

Sweet Thai Chili Burgers

Say good-by to boring hamburgers!  The combination of the garlic-ginger aioli, sweet Thai chili sauce and crispy fried onions give this burger an added explosion of flavor. You could also add some crispy bacon, too!  This is great served with a side of roasted sweet potatoes. (see recipe on this blog).

4 green onions

1 1/2 tsp fresh ginger, divided

2 cloves garlic, divided

1/2 cup mayonnaise

2 TBS soy sauce, divided

1/2 tsp sugar

20 oz ground beef

French's Crispy Fried Onions

4 Potato Buns

Sweet Thai Chili Sauce (you can find this in the Asian food aisle)

Trim and mince green onions, separating the whites from the greens.  Peel ginger and grate using a zester or the small holes of a box grater until you have 1 1/2 tsp.  Peel and mince or grate the garlic.  

Aioli:  In a small bowl, combine the mayonnaise, greens pieces of the green onion, 

1 1/2 tsp soy sauce, 1/2 tsp grated ginger and 1/2 tsp sugar and a pinch of garlic.  Set aside.

Burger:  In a large bowl, gently combine beef, the white pieces of the green onion, remaining 4 1/2 tsp soy sauce, remaining grated ginger and garlic.

Form into 4 patties, each slightly larger than the burger bun.

Drizzle oil in a large pan over medium-high heat.  Add beef patties and cook to desired doneness, 3-5 minutes per side.

While burgers cook, halve and toast the buns.

Spread cut sides of buns with aioli (save some for dipping).  Add the patties, top with sweet Thai chili sauce and crispy fried onions.

Serve burger with remaining aioli on the side for dipping.

Serves 4

Source Hello Fresh

Janice

Li'l Cheddar Meat Loaves

Looking for a delicious meal that both kids and adults will enjoy?  This recipe is the one!  You can make these meat loaves and freeze them either before or after you cook them.  They are great to have on hand for a quick meal. 

1 egg

3/4 c milk

1 c (4 oz) shredded cheddar cheese

1/2 c quick-cooking oats

1/2 c chopped onion

1 tsp salt

1 lb lean ground beef

2/3 c ketchup

1/2 c packed brown sugar

1 1/2 tsp prepared mustard

In a bowl, beat the egg and milk.  Stir in cheese, oats, onion and salt.  Add beef and mix well.  Shape into eight loaves; place in a greased 9" x 13" baking dish.  Combine the ketchup, brown sugar and mustard, spoon over the meat loaves.  Bake uncovered at 350 F for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 F.

Serves:  8

Source:  Taste of Home

Cindy  

Slow-Cooker Cola-Gochujang Glazed Beef

The flavor of this dish is remarkable. The level of spiciness can be adjusted by increasing or decreasing the amount of gochujang used.

2 lbs cubed beef chuck stew meat

4 scallions, sliced, dark green parts separated

4 cloves garlic, smashed

1/2 cup cola

3 TBS gochujang, plus more for serving

3 TBS soy sauce

2 TBS packed light brown sugar

1 TBS toasted sesame oil

2 tsp rice vinegar

3/4 cup white rice

1 cup kimchi

Serving Suggestions:  Toasted sesame seeds, small romaine lettuce leaves, diced cucumber, sliced radishes, shredded carrots, shredded cabbage.

Combine the beef, white and light green scallion parts and the garlic in a 6-8 quart slow cooker.  Whisk the cola, gochujang, soy sauce, brown sugar and sesame oil in a bowl until smooth.  Pour over the meat and stir well to coat.  Cover the slow cooker and cook on low until the meat is very tender, 7-9 hours.

Stir well, then remove the meat with a slotted spoon to a bowl.  Gently break the meat into smaller pieces, discarding any chunks of fat or tough bits of sinew.  Pour the sauce into a medium skillet and bring to a simmer over medium heat.  Cook, stirring occasionally, until thickened, 8-10 minutes.  Stir in the vinegar, then add the beef.  Simmer, stirring occasionally, until the meat is coated, and the sauce is thick and glossy, about 5 more minutes.

Meanwhile, cook the rice per the package directions.  Let sit, then fluff with a fork.  Serve the meat with the rice, kimchi, more gochujang, the dark green scallion parts, toasted sesame seeds, lettuce leaves, cucumbers, radishes, carrots and cabbage.  Serve as a rice bowl or stuff into the lettuce leaves.

Serves 4

Source:  Food Network Magazine November 2022

Kimberly

Mac & Beef (Pressure Cooker)

If you are in search of a speedy dinner recipe, this one's ideal. Both kids and adults will like this meal.  Browning the meat beforehand will cut down your meal prep time.

If you wish to make this recipe on the stove-top instead of the pressure cooker, you can boil the pasta separately and cook the sauce on the stovetop, eliminating the beef stock.  Mix the pasta and the sauce together and enjoy!

1 TBS vegetable oil

1 lb lean ground beef

1 onion, finely chopped

1 green pepper, chopped

1 red pepper, chopped

1 1/2 tsp dried oregano

1 1/2 tsp dried basil

1 tsp paprika

1 tsp salt

Black pepper

28 oz can diced tomatoes in juice

1 cup beef stock

1/4 cup ketchup

1/2 lb dried elbow macaroni, or other pasta

1 1/2 cup shredded Cheddar cheese

Parmesan cheese, for serving

Preheat the pressure cooker using the brown setting.

Add the oil and brown the beef.  Avoid breaking up the beef too much, but let it cook in larger chunks.  Add the onion, peppers, herbs and spices, salt and pepper and continue to cook for a few minutes, stirring well.

Without stirring, add the tomatoes, beef stock, ketchup and elbow macaroni to the pot and lock the lid in place.

Pressure-cook on HIGH for 6 minutes.

Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.  Give the ingredients a good stir, season to taste with salt and pepper, and serve with grated Parmesan cheese or for a cheesy dish, stir in the grated Cheddar cheese.

Serves 4-6

Source: bluejeanchef.com

Kimberly