The marinade for the meat is delicious!
1 lb. flank steak, tenderized
1/2 c. soy sauce
4 garlic cloves, minced
1/4 c. olive oil
1 t. cumin
1 t. oregano
Salt & pepper
Combine the steak and the rest of the ingredients in a Ziploc bag. Toss to coat. Marinate for a least an hour.
Remove the steak from the marinade and toss the marinade. Grill the steak until done.
Serve with corn tortillas, cheese, guacamole, and pico de gallo.
These were delicious – the sauce was great and really easy to make.
1 rack of baby back ribs
1 c. red wine
1 c. brown sugar
1/4 apple cider vinegar
1/4 t. allspice
1 c. tomato sauce
3 T. tomato paste
Preheat the oven to 250. Cover a baking dish with some foil. Pat the ribs dry with a towel. Season both sides with salt and pepper. Place them in the baking dish. Add about 1/2 c. water to the dish. Cover tightly with foil and bake them for about 2 hours.
In the meantime, make the sauce by combining all the other ingredients into a sauce pan. Simmer the sauce for at least 45 minutes.
Remove the ribs from the dish and pour out the water and accumulated fat.
Raise the oven temperature to 350.
Return the ribs to the same foil lined baking dish. Brush both sides of the ribs with a generous amount of sauce. Cook for 15 minutes. Brush with more sauce and cook for 15 minutes more.
Being that we had almost half a leg of lamb left over from Easter, and being sick of eating lamb sandwiches, I decided to turn it into something completely different. This lamb curry was absolutely delicious and such a nice way to use left overs. I’m sure it would be good with a left over roast, too!
2 c. cooked lamb, cut into tiny chunks
2 T. butter
2 cloves garlic
1 T. minced ginger
2 T. curry powder
1/4 t. dried thyme
1 c. chicken broth
2 Roma tomatoes, chopped
1/4 c. tomato sauce
1/2 bag chopped spinach
In a food processor, puree the onion, garlic and ginger.
Heat the butter in a frying pan. Add the pureed onion mixture and cook, not letting it brown.
Add the curry powder and thyme a cook for about 1 minutes.
Stir in the chicken broth and tomatoes and simmer for a couple of minutes.
Season this with salt and pepper to taste.
Add in the lamb and the spinach. Cover and cook until the spinach has wilted and the lamb is warmed up. Add some more water or broth if the sauce gets too dry.
Serve over rice.
Make sure that when you buy the flank steak at your butcher’s, you ask them to tenderize it. It made all the difference in the world!
1/4 c. soy sauce
2 T. sugar
2 T. white wine
2 cloves garlic, minced
1 T. toasted sesame oil
2 t. crushed red pepper flaces
2 lb. flank steak, sliced against the grain
8 green onions, sliced or whole (depending on where you will be grilling the meat)
Combine all the sauce ingredients (minus the onions) in a bowl and mix well.
Marinate the meat with the sauce for at least 4 hours.
Working in batches, grill the steak until it is browned and cooked. Remove from the grill and keep it warm while the rest of the steak is cooked. Remove from the grill and keep warm.
If you are using a gas grill, grill the green onions whole until softened. If you are grilling in a grill pan, saute the sliced green onions until soft.
Place the green onions over the steak and serve over rice or ramen noodles.
The original recipe wasn’t great because I didn’t take the time to make the marinara sauce (the recipe just called for putting in the sauce ingredients raw into the crock pot). Next time this is how I want to make it! Hopefully it will be better.
3 lb. beef rump roast
1/2 onion, minced
3 cloves of garlic, chopped
1 28 oz. can of San Marzano whole tomatoes, pureed
1/2 c. red wine
3 T. tomato paste
Basil, oregano, bay leaves
Salt & pepper
Sear the roast on all sides until brown. Remove from stove and place in crock pot.
Saute the onions and garlic in some olive oil.
Add the tomato sauce and paste and all the spices.
Cook the sauce until flavorful. Add some bouillon if needed.
Pour the sauce into the crock pot.
Cook on low for about 8 hours.
Shred the meat and return it to the crock pot. Cook for a little bit more.
Serve the ragu over polenta.
This is a “comfort” kind of meal – good on a cold winter’s day!
2 lbs. potatoes – peeled and cubed
1 lb. ground beef
1 carrot, peeled and chopped
1 onion, chopped
Mushrooms, chopped (optional)
1 c. broth
2 T. flour
2 t. Worcestershire sauce
1/2 c. frozen peas
1/4 c. milk
Salt, pepper & garlic powder to taste
Boil the potatoes until soft. Keep them warm until the meat is done.
Preheat the broiler.
Brown the meat in some olive oil, breaking up the chunks. Add the chopped onions & carrots. Add the mushrooms. Cook until the vegetables are tender and the onion has released its flavor. Season with salt, pepper & garlic powder.
While the meat is cooking, in a separate saucepan, melt 2 T. butter. Whisk into the softened butter the flour, stirring until smooth. Add the broth and Worcestershire sauce and continue mixing until the broth is thickened.
Add this broth mixture to the meat mixture and stir. Add in the peas and cook until the peas are done.
Spoon the meat mixture into a casserole dish.
At this point, begin to make the mashed potatoes using some milk, butter and salt. Mash the potatoes until smooth.
Spoon the potatoes evenly over the meat. Sprinkle some paprika on top. Broil until beginning to get golden.
These were delicious and healthy! They would also make a great appetizer.
1 lb ground beed
1 bell pepper, chopped
1/2 yellow onion, chopped
1 tomato, chopped
1 small can diced green chiles
Taco seasoning to taste
12 corn tortillas
Shredded mexican cheese
Preheat the oven to 375.
Saute the onions until translucent. Add the peppers and cook until soft. Add the ground meat and cook through, breaking up the meat with a potato masher.
Place the meat, chiles and tomatoes in a bowl. Add the taco seasoning and mix well.
Grease a muffin tin. Cut the ends off the tortillas to make them square. Microwave them for a few seconds to soften them. Place them into the muffin tin. Fill each cup with the meat filling. Top each cup with some cheese. Lightly brush the tortillas with some olive oil.
Bake in the oven for about 10 minutes or until the tortillas are crisp.