Posts Tagged ‘beef’


Beef Soup

January 30, 2014


With this polar vortex affecting much of the country, it’s a great time to make soup!  For this one, I called my grandma to find out how she puts it together.  It is really a flexible recipe… check it out!

Beef soup

Beef soup

-Stew Bone (I didn’t have one so I used 3 lbs of stew meat)
-Beef Stock
-Frozen Peas
-Frozen Corn
-Green Beans
-Salt and Pepper, to season

This is a simple, one pot soup.  I put beef stock in my pot and added the stew meat.  If you’re using a stew bone, let it boil before adding everything else.  Once you’ve chopped your veggies to the desired size, add them to the pot.  I used a big stock pot for this so I could put as many vegetables as possible.  At this point add salt and pepper.  I go overboard at this point because as the meat and veggies cook, they need to absorb seasonings to help flavor them.  It helps each be flavorful.  I let mine cook for hours to help the stew meat be tender and the flavors blend perfectly.  Near the end of cooking, add the vermicelli.

Beef Soup

Beef Soup

It’s the perfect dish for a cold day!

Happy Soup eating,


Eggplant Lasagna Rolls

October 3, 2013


I made something delicious the other day and I’m excited to share it with you.  Eggplant was on sale at the grocery store so I decided to find a recipe to try.  I tend to replace lasagna noodles with eggplant in a casserole dish, so this time I decided to replace them in the form of lasagna rolls.  I found the recipe here and adapted it to what ingredients I had in my kitchen.  Here’s what I did:

-2 medium eggplant
-Extra Virgin Olive Oil
-Italian Spices
-Ground Beef (1 lb, but 2 would be just as good)
-Spaghetti Sauce (2 jars)
-Asiago Cheese
-Fresh Parsley

1. Slice the eggplant into long skinny slices, lay on a baking sheet, brush lightly with oil and bake for 10 minutes at 350 degrees, until soft.

Eggplant slices

Eggplant slices

2. Cook ground beef (or turkey) and season with italian spices.  Mix spaghetti sauce with ground beef and heat together.


Meat sauce

3. Mix ricotta, asiago, kale, and parsley.  I did not measure any of these ingredients because I was finishing what I had in the fridge.  I probably used 12 oz of ricotta, 1 to 2 cups of kale, and 1/2 cup of parsley.  Once mixed, set aside until eggplant has cooled.

4. In a greased casserole dish, pour a small amount of meat sauce in the bottom.  Just enough to cover.

5. Take a slice of eggplant and scoop about a tablespoon of cheese and greens mixture onto one end.  Roll up eggplant so it makes a complete roll.  Place eggplant roll joint down in the dish.  Repeat until dish is full (or you run out of ingredients).

Eggplant rolls

Eggplant rolls

6. Pour rest of meat sauce over eggplant rolls.  Add extra cheese for a nice crust.

Covered Eggplant Rolls

Covered Eggplant Rolls

7. Bake at 350 degrees for 30 minutes covered.  Uncover and bake for 10 minutes.

Sadly, I didn’t take a picture.  We ate them so fast!  They are really delicious.  What’s your favorite eggplant recipe?

Happy cooking,


Taco Casserole

February 6, 2012

Casseroles are one of my most favorite things to bake and I discovered some delicious taco bake casseroles a couple years back.  I modify them every time and make changes based on what is in my kitchen.  With that said, I’m going to post one of the original recipes and then discuss modifications I’ve made.

The recipe that first inspired me was from  

Tortilla Chips (or Corn Tortillas)
1 tbsp Chili Oil (I used Chili/Garlic Oil)
1 Onion, chopped
2 cloves Garlic, minced
1 pound ground chicken (I’ve used beef and turkey before, Chorizo would be good too)
2 tbs Taco Seasoning (or your own seasoning)
1 can black beans, drained
1 cup salsa
1 cup shredded fat free or reduced fat cheese (I use more like 1 pound of cheese)

Pre-heat oven to 350 degrees.

Heat oil in skillet and saute onion and garlic until soft.  Add meat and seasonings and cook for about 5 minutes.  Add beans, salsa or any other flavors (I think I put corn in here).  Mix well and let thicken.

Spray bottom of rectangular pyrex dish.  Layer bottom with chips or tortillas.  At this point, I layered everything like a mexican lasagna and in any order.

Bake for 20 minutes or until cheese is melted.  The meat should be cooked already so you’re just letting all the flavors mix and settle.

You can serve with sour cream or olives or avocado or really anything you’d like!

I believe I added salsa on top after the final layer of tortillas were put on top to help soften and flavor everything. I love when the tortillas get a little crispy from the baking process so don’t cover completely, just make sure there is enough liquid to season the tortillas.

Happy Eating!



June 6, 2011

This is going to be a pretty quick post.  I’ve never made kabobs before and wanted to do something easy for dinner with Melissa, her husband, and David.  I wanted to combine seafood, meat, and veggies and I thought kabobs would be the best way to do this.

Bamboo Skewers (or metal ones)
-Green and Red Peppers
-Seasoning for meats/fish
-Sausages of any kind work
-Beef (the grocery store had pre-cut kabob beef)
-Scallops (not sure I’d do that again)
-Pork (we bought boneless ribs and cut them up)

All we really did was cut up the veggies into big cube sizes and season the meats.  We did the same rub on the beef and pork and more of a salt and pepper rub on the fish.

To assemble, just layer the meat and veggies one skewers and on separate skewers the fish and veggies.

We put them on the grill to cook.  Obviously the fish skewers take a different amount of time than the meat ones so make sure you take note of that and skewer things of like cooking time.

Here is our finished product!



Beef Stew

February 28, 2011

I love beef stew.  It might just be my most favorite warm thing to eat on a cold day.  I love the potatoes, the beef, the vegetables.  I cannot get enough of it.  I made some recently and I couldn’t help but share.

Flour and Oil for Roux
1 family pack of Stew Meat
Red Potatoes, cubed
Green Onions

The possibilities are endless!

Make a roux.
Add onions, peppers, and a little water.  Let this simmer and cook.  Stir well.  Add the meat and let it brown a bit.  Add a little water, just enough to cover maybe.  Once the meat has browned a little, add all the vegetables.  Add water to cover.  Season with salt and pepper and tabasco.  Let the stew come to a boil and then turn it down and simmer for as long as you’d like.  The longer the better.

Cook a pot of rice.  Serve the stew over the rice.

Delicious.  Mmm…  I still have some in the freezer.  I might need to take it out!

Happy Eating, as always!