Simple Red Enchilades

Everything I have tried from the Pioneer Woman, I have loved.  This recipe comes from her, and they were absolutely delicious.  We love anything Mexican at our house, and these really past the test in my book.  Alot of times I shy away from enchiladas using the sauce out of the can, because its all I can taste in the dish.  I loved the method of combining the store bought sauce with chicken broth to mellow it out.  I made this recipe with store bought corn tortillas and I ran out, so I made up some homemade ones.  The store bought were delicious, but the homemade tortillas were to die for.  Of course you don't need to go to the trouble to make your own.  However, if you live near a Mexican market or some other place that sells fresh tortillas, they are amazing.  I modified this recipe only in the fact that I didn't fry the tortillas before hand.  I sprayed each tortilla with cooking spray, and put them on my pancake griddle so that they would toughen up and not break when I roll each enchilada up.  I also added more cilantro to my sauce, didn't use olives in the filling, and cut the green chilies down to just one can instead of two.  Play around with this one, according to what you like!

Simple Red Enchiladas

For the sauce:
1 tbs canola oil
1 tbs flour
1 (28 oz.) can red enchilada sauce (I used mild)
2 c chicken broth
1/2 tsp salt
1/2 tsp pepper
4 tbs chopped cilantro

For the Meat:
1 pound of ground beef
1 medium onion, finely diced
1 can diced green chilies
1 tsp salt or seasoned salt

To Assemble:
3 c of grated cheese
1 c chopped green onions
1/2 c chopped cilantro (to sprinkle on top at the end)
10-15 corn tortillas

To make the sauce,in a medium sauce pan combine the oil and the flour and whisk together to make a paste, cook for one minute.  Pour in red sauce, chicken broth, cilantro, salt and pepper.  Bring to boil, and reduce heat to a simmer for 30-45 minutes
Brown meat with onions in a skillet.  Add green chilies, and salt. Set aside.
Spray each corn tortilla with cooking spray.  Place on griddle and let crisp up just a little.
Preheat oven to 350 degrees.  Pour 1/2 c red sauce into the bottom of a 9x13 pan.  Dip each tortilla into red sauce, then spoon meat mixture, some cheese, and some green onion into the center.  Roll up and place seam side down in the pan.  Repeat until everything is used up. Pour the rest of the enchilada sauce over top, and sprinkle with remaining cheese.  Bake for 20 minutes or until bubbly and cheese has melted.  Sprinkle cilantro all over the enchiladas when they come out of the oven.

Asian Beef and Broccoli

This recipe is awesome.  Chinese food for me, is so hard to duplicate.  I can cook it, but it doesn't mean it tastes like something you would get at PF Changs.  This recipe however was the real deal.  The 2 key elements are searing the beef getting a slight crispiness, and oyster sauce.  If you don't have a wok, use a large skillet.  The leftovers were out of this world good.
I used London Broil/or Top round steak.  But you seriously could use any type of steak meat.  Don't try and make it with a roast type of meat, stick to the steak category.  London Broil/Top Round is the cheapest cut that you can get in the world of steaks.  I buy the family pack when it is on sale, and then freeze each steak individually. A good tip for slicing steak really thin is to stick it in the freezer until almost frozen, and then slice it.  Don't be intimidated by cooking with steak!

Asian Beef and Broccoli

Meat Marinade
1/2 tsp baking soda
1 tsp sugar
1 1/2 tbs cornstarch
2 tbs soy sauce
2 tbs oil
1 1/2 pounds of steak

The Sauce
1 tbs rice wine vinegar
2 tbs chicken or beef broth
5 tbs oyster sauce (in Asian food isle)
1 1/2 tbs brown sugar
1 tsp sesame oil
2 tsp cornstarch

Other
Broccoli (about 3 large crowns)
1/3 cup water
6 cloves of garlic, minced (2 tbs)
1 inch piece of ginger, grated
1 tsp oil

Mix marinade ingredients in a small bowl.  Slice steak into super thin slices, against the grain.  Place meat in a bowl, add marinade, and let sit for an hour.  Mix up ingredients for the sauce, and set aside.  Cut broccoli into florets, and set aside.  Minced garlic and grate ginger, set aside in a small bowl mixed with 1 tsp oil.

Over high heat, heat skillet with 1 tbs oil, and sear beef slices adding more oil if needed between batches.  Do not over crowd the pan, and do not touch the beef until it is almost cooked through.  Work in batches until all the beef is seared and browned.  Remove cooked beef to a bowl and set aside.  Add broccoli, and stir fry until bright green, add water, and let cook stirring until tender crisp.  Move broccoli over to the side of pan, add garlic and ginger.  Stir fry for 30 seconds.  Add beef back to the wok or skillet, and then add sauce.  Cook until thickened.  Serve over hot sticky rice.
Recipe adapted from:
http://www.melskitchencafe.com/2012/02/the-best-broccoli-beef.html

Skillet Beef Stroganoff

I'm really excited about this dish that I made for my family the other night. As a child we would have beef stroganoff made with cream of mushroom soup and onion soup mixed into it. I don't like that it resembled a gravy instead of a sauce. It also looked very unappetizing. It was semi-good tasting, but this recipe is super delicious. My kids LOVED it! I also liked that it was a quick meal for me to make, and I used one pan to prepare it. A lot of my friends have told me they don't know how to pick out beef for meals, and believe me I'm no pro. However, through the years I have been able to select the cheapest cut for meals, and adapt it to the recipe I'm making. When shopping for top sirloin beef, just make sure it is on sale. On the mainland you will often see it go on sale for 1.99/pound. This is an EXCELLENT price so buy a couple of packages. (So jealous of you "mainlanders"...cheap, cheap, cheap!) If the label says, "sirloin" buy it! It's more tender than London Broil, and can be used in many recipes. When slicing the beef, slice it pretty thin, so that it can tenderize and is easy to eat. You will LOVE this recipe, I'm making it again for the second time in a week! (Lana, you better make this one!)

Skillet Beef Stroganoff

1 1/2 pounds top sirloin, sliced thinly into strips against the grain
4 tbs vegetable oil
1 pkg white button mushrooms, sliced thin
1 medium onion, minced
2 tbs flour
1 can chicken broth
1 can beef broth
4 cups wide egg noodles
2/3 c sour cream
2 tsp fresh lemon juice
chopped parsley for garnish

Pat beef dry with paper towels, and season with salt and pepper. Heat 1 tbs of oil in a 12 inch skillet over medium high. Cook half of beef until well browned, 3 to 4 minutes per side. Transfer to a plate, and repeat with the rest of the beef. Heat remaining 2 tbs of oil in skillet. Cook mushrooms, and onions with 1/2 tsp salt for about 8 minutes. Add flour and cook for 30 seconds. Stir in both broths and add beef. Cover and simmer beef for 25 minutes, until tender. Stir uncooked noodles into the beef mixture, cover and cook noodles according to package directions. Take pan off the heat, stir in sour cream, lemon juice and salt and pepper to taste. Sprinkle with parsley if desired.

Porcupine Meatballs

This recipe has seen me through many nights of asking, "What should I make for dinner?". It only takes a few ingredients, and 15 minutes to cook. I'm always trying to find ways to use ground beef or ground turkey in a non "cafeteria style" way seeing as ground anything sounds cheap, and sometimes tastes nasty. This meal you can be proud of...it lends all the flavors to please adults and children. It also looks colorful, escpecially if you add some fresh chopped parsley and sprinkle it on top. By all means, you may add any favorite spices to the meatballs like basil or oregano, whatever you feel in the mood for. I usually serve this with a salad and garlic toasts, Yum! This recipe gets it's name from the way the meatballs look with the rice and onion sticking out of the meatball...they look a little pokey, like a porcupine.

Porcupine Meatballs

1 pound ground beef or ground turkey
1 c. instant rice
1 chopped onion
1 tsp salt
1 tsp pepper
2 cloves of garlic, minced or pressed
2 can of tomato sauce

In a bowl, mix all ingredients together except the tomatoes sauce. In a large sauce pan, pour tomato sauce (both cans) and fill one of the can with water or white wine (for added flavor). Form meatballs about the size of a large walnut. Put meatballs in the pan with the tomato sauce mixture, simmer for 15-20 minutes, turning meatballs once. Let meatball slightly cool, sauce will thicken. On each serving, spoon the sauce on top of the meatballs.

Slow Cooker Pepper Steak

This is another one of my favorite slow cooker dinners. This recipe is very easy, and not time consuming. I love that you can buy the cheapest meat, and this dish tastes like you have used top sirloin because the meat gets so tender. This recipe has an Asian taste to it because of the soy and ginger. Do not leave out the ginger, it really is what makes this dish. You can get this going in the morning, and have dinner ready for you in the evening. I love that! This also makes great leftovers...

Slow Cooker Pepper Steak

1 1/2 pounds boneless beef round steak
2 medium onion, cut into 1/4 inch slices
1 clove garlic, minced
1/2 tsp finely chopped ginger root or 1/4 tsp ground ginger
1 c. beef broth
3 tbsp soy sauce
2 tbsp cornstarch
1/4 c. cold water
2 bell peppers, cut into 3/4 inch strips
3 tomatoes, cut into eighths
6 cups cooked, hot rice

Remove fat from beef, and portion beef into 6 pieces. Spray large skillet with cooking spray, over medium high heat. Cook beef in the skillet, about 8 minutes on each side, until browned on each side. In a 3-4 quart slow cooker, place beef, onions, garlic and ginger root. Pour beef broth and soy sauce over the meat. Cover, and cook on low for 7-9 hours or until beef is tender. In a small bowl, mix together water, and cornstarch. Gradually add this to the beef mixture, along with the bell peppers. Increase heat to high, cover and let cook for 10-12 minutes, or until slightly thickened. Stir in tomatoes, cover and let cook for 3 minutes. Serve over hot cooked rice.

Greek Burgers

This recipe is REALLY simple. It just changes up the traditional hamburger patty that you would make on a weeknight dinner. The feta cheese really adds a punch! You could make your burger even more gourmet by making a flavored mayo, such as adding the zest of lemon to mayo. Or even adding pesto sauce to some mayo, the flavors will go very well together. Enjoy!

Greek Burgers

1 pound ground beef (I use extra lean, but use whatever is your preference)
1/2 tsp oregano (dried)
1 tbsp Montreal Steak Seasoning
1/4 c. feta cheese
2 green onion, finely chopped

Combine all ingredients, shape into patties, and cook on grill or pan.