Archive of ‘Beef’ category

Steakhouse Pie

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Ever since I came across this issue of Bon Appetit magazine, my homemade pizza world drastically changed. Never will I ever buy store bought pizza dough again. There just isn’t a comparison. From how easily the dough stretches, to its pan tossed texture, and how simple it is to make, store bought pizza dough is not welcome here no more. I hope you are encouraged to brave the world of rising yeast and join me in changing how you view homemade pizza! As epic as that sounds, nights that I make pizza are not that epic. I recently made this hearty Steakhouse pizza pie for friends and it was an immediate hit. Chris and I also take no shame in eating a pizza pie for date night, even if there are yummy leftovers to look forward to the next day. At this point, I know you probably scrolled down to the ingredients list and immediately cast off this recipe because of how long it looks. Don’t fret! I’m here to comfort you in saying you probably have most of those ingredients sitting in your pantry, just waiting to be used! For the sake of your overall happiness, I really hope you try this goody out! No room for disappointments!

Here is the link for the best pizza dough! Bon Appetit Grandma-Style Pizza Dough

The Killer Burger

I like to name burgers the same way I like to name my nonexistant children. I want to give them a name that sets them apart and makes them stick out from the other burgers that are mundanely named. Although I can’t take credit for the name of this burger, I do think it appropriate to keep the name because the name says it all! I have this habit, when I’m menu planning for the following week, to look up recipes that sound good and are the healthier option. Take ground turkey burgers for example, when I found <a href="http://www.foodnetwork.com/recipes/anne-burrell/killer-turkey-burgers.html” target=”_blank”>Anne’s Killer Turkey Burger, I got all excited and proud of my choice of choosing white meat over red meat. But then reality struck and my desire for an all beef burger patty commandeered my desire to get the healthier meat. What I’m trying to say is I can’t stand ground turkey! Give it to me roasted and on a croissant sandwich with mayo but DO NOT give it to me in a form of a burger! That being said, I’m sure the turkey burger is outstanding in this recipe and don’t let my close-minded thinking deter you from trying the original recipe. (more…)

Don’t let the picture fool you. It may look like just the run of the mill burger but it’s so much more. This burger was so flavorful and perfect, I had dreams about it last night! I think it’s a great idea to throw these babies on the grill and add fresh toppings like ripe tomatoes, sweet red onion, and crisp, green lettuce. You really don’t need much embellishment for the amount of flavor you are going to get! Side note: Due to laziness and forgetfulness, I did not add the water chestnuts or the fresh ginger (I’m really disappointed with myself on that one!) but if you do, let me know what you think! This recipe also introduces us to Sriracha’s cousin, Sambal Oelek, a wonderful chili paste that you will be tempted to put on everything! Now, let us take a moment of thankfulness for Anne Burrell and her ingenious burger! Happy Burger making, guys!

Winter Stuffed Shells

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Saturday and Whole Foods are the only two words that will make Chris get out of his comfy sweatpants and brave the crowds with me to grocery shop. Whole Foods will have tons of samples out, I guess making his trip more enjoyable (and mine too! Who am I kidding?). Last year, they had this interesting Gouda titled, “Winter Gouda.” I didn’t need to know what was in it, I was already intrigued. The cheese was a salty and mellow Gouda, studded with flecks of cinnamon, nutmeg, and cardamom. The combination was out of this world! It also inspired me to take those flavors to the next level. What could be better than a beef and tomato stuffed shell, bathing in a glorious spiced Gouda sauce? Not much. This recipe might be for a little more than two people but no one hates the idea of easy leftovers! Winter Stuffed Shells is warm, comforting with a spicy edge, and something you probably don’t normally have on your menu.

Slow Cooked Asian Style Short Ribs

Slow cooker talk: I need them in my life. They make dinner so much easier. I even use them in the summer when it’s too hot to turn the oven on. Slow cookers are ideal for the full time working person or someone that just wants to throw dinner together and forget about it for the rest of the day until dinnertime. I feel like slow cooker meals have gotten a bad reputation throughout the years. The ease gets confused with the quality of products. Don’t get me wrong. I, too, have fallen victim to the world of creamed soups for a dump and go dinner. BUT, we can still have a dump and go dinner, we just upgrade our ingredients. What if I also told you that this dump and go meal is also worthy of a dinner party (something you would actually want to serve to other people). I have been fully immersed in a book of slow cooker recipes by William Sonoma and I’m literally starting from the very beginning of the book and working my way back. I came across this recipe and fell in love so I thought I would share. I tweaked it a bit to my liking but this is definitely a warm, comforting meal that doesn’t require that much work. You with me? (more…)

Before we get started though, we need to have a Daylight Savings ending talk. It’s hell for a food blogger, especially a newbie. I was just sitting on my couch, smelling the amazing aroma of what would be my dinner when I realized the sun was setting! I didn’t have a final picture! I did my best but had to scrap the pics. Hopefully, I can get my act together here. So now, we slow cook!

Our ingredient line up:

From Top Left to Right: Beef short ribs, onion, garlic, ketchup, fish sauce, hoisin sauce, honey, soy sauce, rice wine vinegar (I actually used white wine vinegar), a spice combo of cayenne, cinnamon, ground fennel seed, ground cloves, and fresh ginger. This may look like a lot of ingredients, especially on the printable page BUT most of these should already be in your pantry. It’s all about the flavor, baby!

Here is the dump and go part! We throw into the slow cooker all of the ingredients, except for the short ribs and spices. Our ginger looks like it’s in a happy mood today! Give it a healthy stir!

Our short ribs are seasoned and broiled on both sides so they are nice and brown. Add the short ribs into the slow cooker and turn the ribs a couple of times to be fully covered in the delectable sauce. These babies are slow cooked for about 6 hours until they are basically falling off the bone. I served mine with some broccoli I will be featuring later this week. Add some rice and you have a complete meal! Whew! Wasn’t that easy? If you aren’t a fan of short ribs, you can make the same recipe with a chuck roast. I might actually do that next time. Happy dinner making!

Sweet and Spicy Chili

Everyone has their favorite chili recipe and I won’t try to convince you this is the best chili you will ever have. First thing, I’m not from a place that I can earn the title of “best chili ever”. Secondly, I think chili is a personal thing: you make it how you like it. This is how I like my chili. Just a little bit of beans, a nice smokey, spicy kick, and a hint of sweetness. When my mom would make chili growing up, I would raid the cabinets for that Heinz chili sauce that was slightly sweet. When it came time for me to start making my own chili, I felt like a new world had just appeared before my eyes. I could make my chili any way I wanted to. Don’t want kidney beans? No big deal. Need a little more cumin? Done. Want to use ground turkey instead? Perfect. Among being very versatile and forgiving to particular tastes, chili is also a great make ahead meal, a freezer friendly meal, perfect for a crowd or for leftovers, and a great meal if you are on a budget. The cold weather is coming in full throttle so let’s embrace a bowl of chili! (more…)

Our chili ingredient line up:

From Top Left to Right: Ground beef, black and pinto beans, tomato sauce, a spice mixture of cumin, chili powder, paprika, and oregano, brown sugar, and fresh garlic. The perfect blank slate.

Now, before we dive into making our chili, I have this picture here to serve as both a lesson and a reminder. Every 6 months, change out your spices! I made an example of myself when I made this chili. Once I added everything into the chili, I tasted it to see where the spice was. After 3 tablespoons of chili powder, there still wasn’t any kick to the chili. I then tasted my chili powder and do you want to know what it tasted like? Nothing. I had to grab the Sriracha bottle to give the chili some heat. That is pitiful friends. Don’t let this happen to you. On a more positive note, Sriracha in chili is awesome.

Moving on to the reason we are all here: chili! Our meat is browned, our spices are added, our tomato sauce poured. This baby is checked for seasoning and is ready to simmer. If you don’t like beans in your chili, your labor ends here.

But, if you want some bean action, our beans are added after the chili has been simmering for a little while.

I always forget how good and comforting chili can be until I make a batch. I love having leftover chili because (say it with me): IT’S ALWAYS BETTER THE NEXT DAY.

Sour cream, red onion, and sharp cheddar are a must topping for my chili. How do you take your chili? Happy chili making!

Roasted Bacon Meatballs

The best meatball I ever had was in Boston. Chris and I had ventured there on a whim to get him a tattoo; 8 hours on a train, just to be in Boston for the day. My, we were adventurers back in our dating days! The day was spent strolling the busy and historic streets of the city, finding cozy little restaurants and sub shops in the most unexpected places. Getting down poured on with no spare clothing for the long trek home is also a nice memory. It was actually a great trip looking back (maybe because we don’t take as many trips nowadays). One of my favorite memories is aimlessly wandering the wet, shiny streets in hopes of a good meal. We love Italian food so that is what we always look for while in a new city. There was a small restaurant, tucked into a larger building. It was burnt orange and had cute little windows. I wish I remembered its name. Any who, after rushing around all day, mainly on foot, and being incredibly soaked, we walked in. We were seated up against a wall and almost uncomfortably close to the people sitting next to us. It was cozy and perfect. What made it more perfect was my dinner. I didn’t care about anything else but the meatballs on my plate. I want to be those meatballs when I grow up.
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Since it’s getting cold and all, I like to feature comfort food. We all could use a little more comfort. In my list of top 3 comfort foods, meatballs are definitely included. And the best part is: they are a cinch to make. I bake mine, making the process so much easier and less messy. I use bacon instead of just ground pork because it adds the perfect smokiness and richness for a meatball. Tons of pecorino romano and fresh parsley make these meatballs so cheesy and fresh tasting. I like to make a big batch and freeze them. Perfect cure for a busy, cold day! Please make these! Your life is about to change. Are you ready?
Our meatball ingredient line up: From Top Left to Right: Ground beef, garlic (lots and lots), parsley, eggs, cream, bacon (it’s finely minced so it just melts into our meatballs), onion, pecorino romano, basil, and fresh breadcrumbs.

This! This is all I need! So much yummy in one picture. Take a fork and combine all of that yumminess.

Get your baking sheets ready! I like to use a small ice cream scoop to measure out 2 tablespoons of mixture. You could obviously make them bigger, they just might need to cook a little longer.

While our meatballs are in the oven, we make our sauce! I like to use red wine in place of sugar in tomato sauces. It adds a sweetness and depth that sugar really just doesn’t have. Always fresh herbs here!

See that? All of that wonderful cheese has melted. I like to call them my little flat bottoms because they aren’t perfectly round since they are baked.

Eat them with your spaghetti, eat them in a sub roll, or serve them as an appetizer. You are going to love these! Happy meataballa making!

Cheddar Crab Sliders with Old Bay

Summers on the East Coast and more specifically in Maryland, are quite a special thing. There are more traditions than just the usual cookouts with burgers and hot dogs. Let me paint a picture for you. Imagine a long, rectangle table with newspaper rustically draped to keep it covered. The table is studded with paper towel rolls, non strategically placed and are accompanied by little wooden hammers. Ice cold beer bottles, little bowls of melted butter, and a spice in a red and yellow can are the finishing touches. There aren’t any plates or utensils laid out. Just crabs, paper, and two hands are all you need. Oh and good conversation because you might be sitting there for a long time. (more…)

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Since it’s National Burger Day, I figured I should have another burger on here other than this gem. Also, my husband is allergic to shellfish (a crime, I know), so I don’t cook with it much. But to keep my “I’m from Maryland” badge, I wanted to put up a recipe that involved crab in some way. These sliders are topped with a fresh crab salad then drizzled with a cheddar, Old Bay sauce. The burger is seasoned perfectly, the sweet crab salad adds a bite of freshness, and the cheddar sauce is sharp with a little bit of spice. They are the perfect balance of surf and turf but they will make you miss Summer a little bit more than you already do. And just in crab eating fashion, all you need are your two hands, and if you have any common decency, a paper towel to enjoy.

Our Surf ‘n Turf ingredient line up:

From Top Left to Right: Ground beef, cheddar, milk, garlic, Dijon mustard, red onion, red bell pepper, dried oregano, Worchestire sauce, rolls, flour, lump crab meat, and that purdy little can is Old Bay. I totally forgot the butter in this pic. Sorry! Also, if you don’t have access to Old Bay in your supermarket (it’s our God given right!), Amazon sells it.

That may look like a lot of ingredients but the good news is most of them are thrown into a bowl with the beef and most of them are probably in your pantry. They make for a very tasty burger! We make little patties that match the size of our buns! Aren’t they cute?

The crab, red onion, and red bell pepper are tossed in a bowl together. They get a healthy sprinkling of Old Bay. Perfect! Make sure you taste for seasoning here. I don’t know how much Old Bay you like to get down with.

Now, what should be here is a picture of the cheddar Old Bay sauce. But it’s not and I’m sorry I forgot to take a pic by itself. Just a quick encouragement about mornay sauce aka the cheese sauce. Stir that milk until it’s thick. About 3 minutes in, you might start doubting yourself. Stick with it and keep stirring. It WILL thicken.
Our delicious sliders are assembled. Bottom bun, patty, crab, cheese drizzle, top bun. These sliders are incredibly flavorful but make you hardly work for it. EAT THESE TONIGHT! If you don’t, you know you will be thinking about them until you do. Happy sliders making!

Old Faithful Cheeseburger

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It was a Friday night and as usual, all four of us kids were huddled around the televison. Every friday, we would grab blankets and our favorite snacks in anticipation of watching our favorite TV shows. Depending on the season, my mom would either make buttery popcorn for us to enjoy or cheesy parmesan pumpkin seeds but tonight was different. We didn’t see any delicious snacks coming our way any time soon so we just settled for those wax candies that look like soda bottles. Then it happened. My father came through the front door and the house was immediately filled with the familiar aroma of the double arches. My dad brought us cheeseburgers from McDonald’s! They were special in that instead of being doused in ketchup and mustard, they were plain. I never had a plain one before and as I opened my snack deprived mouth, the pure flavors of beef and cheese were on my tongue. No distractions, just delightfully simple. Cheeseburgers are one of my favorite meals to this day and yes, I have come very far from McDonald’s finest. To me, it’s extremely important to have a flavorful patty that if need be, could be eaten without any condiment and still be delicious. So add on your favorite toppings or not, but enjoy my rendition of the classic.

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Let’s start with our ingredients!


From Left to Right: fresh thyme, dried oregano, garlic, hamburger buns, ground beef, hot sauce, dijon mustard, worcestershire sauce, and american cheese.

We put the ground beef, dried oregano, hot sauce, dijon, and worcestershire sauce in a
mixing bowl. Then, we mince our garlic and thyme and add those into the bowl as well. If you use dried thyme, use about 1/2 a teaspoon. Don’t forget to season with salt and pepper!

Instead of using our pretty paws to mix these ingredients up, we will use a fork! A fork is working triple duty: mixing the ingredients, keeping our meat fluffy (not dense), and saving our manicures (not mine, yours?). Either way, use the fork until everything is mixed. I forgot to season until the last minute. Forgive me?

Now, we make 4 meatballs, using all of the meat. From these meatballs, you can make patties, whatever thickness you want. I like thin burgers so I do this extra step. If you like them thick, you are more than welcome to skip this step. We lay them on a surface, evenly spaced apart.

Cover the meat with plastic wrap and grab a heavy, cylindrical object i.e. a rolling pin or a Christmas wine bottle. We use the heavy object to roll the meat to about 1/4 inch patties. They ain’t perfect, but they are good.

Heat up a skillet to medium high heat with a tad bit of olive oil. Season both sides of the patties with salt and pepper. Once the pan is hot, add the patties. Since they are so thin, they only need about 2 minutes per side to cook. Also, you might need 2 spatulas to flip them. After they are flipped, immediately add your cheese of choice so it gets nice and melted!

Here comes the fun part! If you do 1 patty cheeseburgers, then this recipe serves 4. If you want to do the double decker I show in my pictures, then this recipe serves 2. Just place cheeseburgers on your bun of choice and enjoy the juicy, cheesy goodness of a classic cheeseburger! Cook these up for 4th of July or any other night of the week! They definitely satisfy any good burger craving.