Korean Beef Tacos

•3-4 lbs. BEEF ROAST


•1/2 cup BROWN SUGAR

•1/3 cup SOY SAUCE

•10 WHOLE CLOVES GARLIC

•1/2 ONION, chopped

•1 inch piece FRESH GINGER, peeled and grated

•2 Tablespoons SEASONED RICE WINE VINEGAR

•1 Tablespoon SESAME OIL

•1 JALAPENO, diced

•1 (16 oz.) bag of COLESLAW MIX

•1 Tablespoon SOY SAUCE

•2 Tablespoons SEASONED RICE WINE VINEGAR

•SALT & PEPPER

•TORTILLAS

Instructions

Place the first 9 ingredients in your crock pot. Cover and cook on low 8-10 hours.

Remove meat from crock pot and shred, place into a bowl. Add some of the juice from the crock pot.

In a medium bowl, combine remaining ingredients (except for tortillas).

Serve shredded meat on tortillas, top with slaw mixture.

Microwave Meatloaf

Okay, I know this sounds weird. I thought, "gross!" when I read the title. And Chris looked at me funny when I told him what we were having for dinner last night. But here's the deal. It's HOT in our kitchen, and there's no way I'm going to turn on the oven! So I've been searching for creative meals that are either no-cook, or microwave-cook. And it was actually good!

1 (8oz) can of tomato sauce (but I like to use bbq sauce in mealoaf instead)
1/4 cub brown sugar (I totally skipped this, but, whatever)
1 tsp mustard
2 eggs, lightly beaten (I was lazy and just used egg-white powder w/ a little water)
1 onion, minced (Once again, I was lazy and just sprinkled in a bunch of freeze dried chopped onions)
1/4 minced green bell pepper
1/4 tsp garlic powder
1/2 c saltine cracker crumbs (Once again, I was lazy and just threw in a bunch of already prepared italian-seasoned bread crumbs) (Man, I'm lazy...)
1 tsp salt
1/4 tsp ground black pepper
2 lbs extra lean ground beef (I used 1 lb, and it seemed like enough--and I even forgot to half the seasonings and it tasted fine to us)

mix it all together and put it in a 2-qt microwave-safe baking dish (I patted mine down into a glass casserole dish--not sure if I was supposed to pat it down or leave it in a loaf, but the edges of mine were slightly well-done, so it's probably supposed to be a loaf?). Spread a little extra bbq sauce on top, then cook for 15 minutes, (the recipe didn't say whether or not to cover it, so I left the glass casserole dish slightly open for air) or until thermometer reads 165* F.

It was fast, and tasty.

As a side dish, I mixed some olive oil, dried basil, salt, pepper, and chopped tomatoes together, then spread it on top of some bread chips we had on hand. The kids really liked the meatloaf and bruschetta.

Mexixan Sheperd's Pie

Ingredients:
1 1/2 pounds ground beef
1 onion, finely chopped
garlic powder to taste
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
3/4 cup hot water
1 (11 ounce) can whole kernel corn, drained
1 (8.5 ounce) package corn muffin mix
1 cup shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives


Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn, cheese, and olives.
3. Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
4. Bake 20 minutes in the preheated oven, or until puffed and golden.

Skillet Nachos

1/2 lb ground beef

1 medium bell pepper, chopped

1 medium zucchini, chopped

1 cup chili beans in chili sauce

1 cup salsa

tortilla chips

1 1/2 c shredded monterrey jack cheese

sliced olives

diced tomatoes

Brown ground beef. Drain and remove beef to a plate; set aside. Using the same pan, stir fry bell peppers and zucchini for 2 minutes or until crispy. Stir in chili beans and 1/2 c of the salsa. Cook until hot. Stir in meat.

Line tortilla chips on a broiler safe pan. Spoon mixture on top of chips. Sprinkle with olives and tomatoes. Sprinkle with cheese to your liking. Put under broiler until cheese is melted.

Mexican Goulash

This is another new ground beef recipe I thought I would try. I thought it was good! I added some minced garlic and chopped green peppers to the meat mixture.

Ingredients:
1 pound lean ground beef
1 cup chopped onion
1 (14.5 ounce) can diced tomatoes,
undrained
1 (8 ounce) can tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1 1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced-fat Cheddar
cheese

Directions:
1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni. Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted

Ground Beef Enchiladas

I am always making the same things with ground beef (sloppy joes, tacos, hamburgers....) so I decided to mix it up a little bit this week. These turned out good - a keeper recipe!! If any of you have any other good ground beef recipes post them!

Ingredients:
1 1/2 pounds lean ground beef
1 bunch green onions, finely chopped
1 diced fresh jalapeno pepper, or to taste
1/4 cup water
1 (1.25 ounce) package taco seasoning
mix 1 cup plain yogurt
1 (10.75 ounce) can condensed cream
of chicken soup
2 cups shredded mozzarella cheese
6 (6 inch) corn tortillas

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
3. In a medium bowl, mix together yogurt, condensed soup, and cheese.
4. Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
5. Bake in preheated oven for 20 to 30 minutes

Meat Marinade

Here is the link for the blog where I got the meat marinade recipe for the BBQ at my house. The chicken and the steak both had the same marinade. Yum! I'll definitely use that recipe again. Sorry you couldn't make it Suzy. We missed you!

http://sisterscafe.blogspot.com/2008/09/meat-marinade.html

And just a sidenote - I love The Sisters Cafe blog. Everything I have tried so far has been truly delicious. There are so many recipes on there that I want to try!

Steak and Mango Salad

1lb flank steak
1 head romaine or red-leaf lettuce
1 red onion, thinly sliced
2 mangoes, sliced
1 large, or 2 small avocados sliced
cilantro sprigs for garnish
1/2 C caramelized macadamia nuts (recipe at bottom for these)

Dressing & Marinade

1/2 C fresh squeezed orange juice
6 T fresh lime juice
6 T soy sauce
1/2 C brown sugar
1 1/2 T fresh grated ginger
3 cloves garlic, pressed or finely minced
1 C olive oil

In a bowl, whisk together the orange juice, lime juice, soy sauce, brown sugar, ginger, and garlic. Whisk until sugar is dissolved. Continue whisking while slowly drizzling in the olive oil until combined. Reserve about 3/4 C* and place the rest of the mixture in a zip-lock bag.
*Make sure when you're pouring out the 3/4 C you are constantly whisking the mixture to assure even distribution of ingredients

Lightly score the flank steak in a diagonal pattern on both sides. Place steak in the zip-lock bag with marinade and leave in fridge for at least 8 hours, preferably overnight.

Caramelize the macadamia nuts. Ingredients:

2 T brown sugar
1/2 T light corn syrup
1/2 T butter
1/2 C nuts

Preheat oven to 400 degrees. Place brown sugar, corn syrup, and butter in a non-stick skillet on the stove top. Set heat to medium or medium-high. Stir the mixture as it comes together until it bubbles. Let it simmer like that for about 20 seconds and then add your nuts. It will be sticky and clumpy, but just keep stirring with a rubber spatula (so you can smoosh and stir) until all of the nuts are well-coated. Transfer nuts to a baking sheet lined with a silicone baking sheet, (or foil or parchment). Cook for about 3 or 4 minutes until you see the sugar mixture start to melt and bubble. Take the pan out of the oven and stir the nuts around with your spatula and then return to oven. Cook for 1-2 minutes longer, or until they reach a darker amber color. Remove from oven and give them one last stir. Then take them off the pan to cool on parchment, foil, or a plate.

Remove steak from fridge about 30 minutes prior to cooking and leave at room temperature. You'll want to let the dressing portion to sit at room temp during this time as well. Heat outdoor grill to med-high heat. If an outdoor grill is not available, use the broiler, or an indoor grill pan. Remove steak from bag and let any excess marinade drip off. Cook steak for about 5-8 minutes on each side or until done. In order to stay tender, flank steak should still be pink in the middle, but nicely seared on the outside. When done, remove from grill and wait at least 5 minutes before cutting to let the juices redistribute. Then slice into thin slices.

Now comes the salad assembly. Divide lettuce onto plates and top with slices of mango, avocado, and red onion. Add steak slices and drizzle with dressing. Sprinkle macadamia nuts on top and garnish with cilantro.

Crock Pot Beef Stroganoff

1 pound cubed beef stew meat

1 (10.75 ounce) can condensed

golden mushroom soup

1/2 cup chopped onion

1 tablespoon Worcestershire

sauce

1/4 cup water

4 ounces cream cheese

1.	In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2.	Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. Serve over egg noodles.

Crock Pot Southwest Beef or Pork Wraps

1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole or pork roast
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.

Place chopped onion in the bottom of the slow cooker. Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. Place roast over onions, top with chopped peppers, and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours OR start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.

Ginger Ale Roast Beef

Sounds weird, I know. But it was delicious, I promise. It made it's own really yummy gravy too. I served it with mashed potatoes.

1 3 pound beef roast
1/2 C flour
1 envelope dry onion soup mix
1 envelope dry brown gravy mix
2 C ginger ale

Coat the roast with flour. Reserve any flour that doesn't stick to the roast. Place roast in crock pot. Combine dry soup mix, gravy mix, remaining flour and ginger ale. Mix well. Pour sauce over roast. Cook on Low for 8-10 hours or until roast is tender.

Taco Pasta Salad

We had this at a friends house last night for dinner. It is super and easy and cheap. (Both of my favorites.) I know it might sound a little weird, but it was good.

Ingredients:

Curly pasta
ground beef (cooked with Taco seasoning)
tomatoes
green onions
black olives
cheese
whatever other veggies you want to put on it
sour cream
chips (crumbled on top)

You just put everything on top of the noodles and mix together. Everyone can do their own so they only have the things they want on it. Lucas loved it... he ate two helpings. :)

Orange Thai Beef Skewers

This one is from Best Bites site. It had a really good flavor and was really easy to make.

1 orange
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
2-4 t Sriracha chili sauce*

1 1/2 lb flank steak

Grab a bowl for your marinade. Zest your orange and add all of the zest to the bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. I've found that once these are marinaded and cooked, the spice mellows quite a bit. I add 2t Sriracha and it's mild enough that my toddler gobbles them up. It's not even really spicey, just flavorful. So if you like heat, I'd do more like 3-4 teaspoons of Sriracha. Whisk the marinade so everything is combined.

Take the flank steak and slice it across the grain into about 1/4" slices.

When you're ready to get cookin' preheat your grill. Then take your skewers (pre-soaked if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching.Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. Flip half way through.

Now these don't only cook fast, they cool fast. So get the rest of your meal all ready, set the table, gather the kids, etc. Grill these up at the last minute so you can serve them hot off the grill, literally.

Meatloaf

I have never been a huge fan of meatloaf so I am always looking for ways to make it taste better. This was one of the best recipes I have found.

1 1/2 pounds lean ground beef

1/2 cup crushed buttery round crackers

3/4 cup shredded Cheddar cheese

1 (1 ounce) package dry onion soup mix

2 eggs, beaten

1/4 cup ketchup

2 tablespoons steak sauce
brown sugar

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan. Sprinkle with brown sugar.
3.	Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.

Cheeseburger Bread

I won't take credit for this - another one I saw on Rachel Ray. I made the Valentio's Pizza crust recipe, cut it in two, and made on Cheeseburger and one Pizza sandwich. It tasted really good.

• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 tablespoons chili powder
• Salt and ground black pepper
• 1/4 cup yellow mustard
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• pizza dough
• 2 tablespoons all-purpose flour or cornmeal
• 1 1/2 cups cheddar cheese, grated
• 1 egg, beaten with 1 tablespoon water
• 2 tablespoons sesame seeds

Preheat oven to 375°F.

Brown hamburger in pan with chopped onions.

Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes.

Add the mustard, ketchup, Worcestershire sauce and beef stock to the pot, bring up to a bubble and simmer until thickened, 4-5 minutes. Let cool.

Dust your hands and lightly coat the pizza dough with flour or cornmeal before rolling it out onto a work surface. Roll out the dough slightly so it's approximately 11x16".

Top the dough with the cooled meat mixture and top that with the cheese. Leave a one-inch border on each side. Fold all the borders in and over onto an inch of the meat mixture. Roll the dough up into a log shape forming a spiral in the middle.

Brush the roll with egg wash and sprinkle it with sesame seeds. Transfer the roll to a baking sheet and bake until dough is evenly golden brown, about 45 minutes. Let cool slightly.

To serve, slice up the cheeseburger bread and serve with a side of ketchup for dipping.

Here is what it looked like:

Roger's Chili

Marianne requested the ingredients for Roger's chili. It is pretty much the only chili I will eat. Yum!

1 large can or 2 small cans Kidney Beans
1 large can BBQ baked beans
2 small cans diced tomatoes
1 pound ground beef
1 to 1 1/2 pound cubed ham
1 chopped onion
1 chopped green pepper
1 large can crushed pineapple
1 finely chopped anaheim chili
Chili powder
1/2 cup brown sugar
Tabasco sauce

Brown the hamburger with green pepper and onion. Stir all ingredients in crockpot. You can put however much chili powder and tabasco you like. Cook for about 6-8 hours on low.

Meatball Sandwiches

Sorry I've been slacking Suzy. Kevin even had to post the stuff on our family blog today. I'll get back in the groove soon. :) Here's a recipe that I made today for dinner. It's from my friend Megan who also has a family recipe blog. (http://powerofahroonrecipes.blogspot.com) There are some great recipes on their blog - I've tried several of them. Enjoy!

Meatballs
2 pounds lean ground beef
2 eggs
1 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 tbs salt
2 tsp Worcestershire sauce

Sauce
4 cups ketchup
3 cups packed brown sugar
1 cup chopped onion
1 tsp garlic powder
1/2 tsp liquid smoke (optional) - great without it - I never have any!

Directions
In a large bowl, mix all of the meatball ingredients together. Divide into approximately 60 round, 1-inch diameter meatballs. Place in a single layer in one (most likely two) ungreased baking dishes. Mix sauce ingredients together, pour evenly over meatballs. Cover with foil and bake at 350 for 45-60 minutes. Slice meatballs (if too large) stir around in pan to get a little extra sauce, then put the sliced meatballs on soft sandwich rolls with one slice of provolone cheese. DELISH!!

Creamy Meatballs

My friend Johanna made this for us too. Delicious!

(8 servings)

2 lbs ground beef
2 tsp salt
1 tsp pepper
½ onion, grated
3 eggs
2 potatoes, grated
4 carrots, grated

Sauce:
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can evaporated milk


Combine meatball ingredients and form into balls. Place on cookie sheet and bake at 400° for 20 minutes. Mix sauce; add cooked meatballs. (If freezing, place meatballs and sauce in freezer bag. Defrost bag when ready to cook.) Place in a 9x13 casserole dish and bake at 350° for 30-45 minuets or until bubbly. Serve over rice and noodles.

country-style steak

Chris tore this recipe out of the Deseret news the other day and asked me to make it. He loved it, and I liked that it was easy. I cooked up some refridgerated biscuts to go with it.

Maw Maw's Country-Style Steak

1 1/2 to 1 3/4 lbs cubed steak (I used pre-cut stew beef)
1 large onion for 1 cup sliced rings (I used 1 cup chopped frozen onions)
1/4 teaspoon ground black pepper
1 (10-3/4 ounce) can cream of mushroom soup (98% fat free works fine)
1 envelope (.15 ounce) reduced sodiu brown-gravy mix
1 cup water

cut any large pieces of steak into roughly 4-inch wide pieces. Place a single layer of steak in the bottom of a slow cooker. Peel and slice the onion into 1/4-inch wide rings. place half of the onion rings over the steak. Sprinkle half of the pepper over the onions. Layer the rest of the steak over the rings and top with the remining onions and pepper.

In a small bowl, combine the soup, gravy mix and lukewarm water, and mix well. Pour the gravy mixture over the steak, and cover the slow cooker. Cook on high heat for 6 hours or low heat for 10 hours (I cooked low for about 6 hours and it was starting to burn--but that's probably just my cooker). Remove steak to large platter and spoon the gravy over the steak. Serve immediately. Yield: 4 servings.

Oven Baked Chimichangas

I tripled this recipe and put a bunch in the freezer. You can bake them right out of the freezer - just like store-bought ones. For a bulk recipe I bought 2 good size roasts and cooked them in the crock pot all day. I tripled the recipe, even adding a bit more beef, and still had a bunch of meat left for BBQ sandwiches or something else. Las Chimichangas son muy bueno!

Recipe
1 cup shredded cheese (I used cheddar, jack, colby/jack - whatever I had left in the fridge)
2/3 cup salsa
1 tsp cumin
1/2 tsp oregano
1 1/2 cups shredded beef
2 green onions chopped
6 flour tortillas (I used soft taco size buy you could use larger ones.)

Mix all except tortillas together. (I mixed the salsa, cumin, oregano, and onions first, then added in the beef and cheese.) Place 1/2 cup mixture in center of each tortilla, fold in sides, and roll up, placing seam on the bottom of pan. Brush each chimichanga with butter (I also tried just spraying them with a little bit of PAM and it worked okay) and bake at 400 for 25 minutes.