South Beach Sirloin Tips with Red Wine and Mushroom Reduction

Oh hi there, blog.  :dusts off keyboard:

I have been busy with a newborn.  A refluxy newborn.  And maybe a colicky newborn. 

And then I started dieting.  After a c-section.  So you see I've been quite busy.  But I figured that while I'm still home (2 more weeks), and cooking diet-friendly food, I should share them while the baby is sleeping.  Shhhhhh.

South Beach Sirloin Tips with Red Wine and Mushroom Reduction

1.5 lbs beef sirloin tips, cubed
2 cups chopped mushrooms
1 cup fresh tomatoes, pureed
3/4 cup good red wine (I used a Malbec)
2 tbsp olive oil
3 cloves garlic, minced
S&P to taste

Over medium heat, add olive oil and garlic to a medium sized skillet.  Allow garlic to become fragrant, about one minute.  Lightly season cubed beef with salt and pepper, and then add to skillet and brown, about 5 minutes.  Add remaining ingredients and stir to incorporate.

Allow to simmer for 20 minutes, or until meat is tender.

**Sirloin is a tougher cut of meat, but is also leaner, so less fat than other cuts of beef.  As such, it takes longer to soften.  Be patient.  I tried a few pieces along the way and was ready to dump this down the drain.  But then the baby started crying, Sydney wanted to play with a puzzle, my Mom needed something...etc.  You know how it goes...and when everyone sat down with a plate in front of them...they all marvelled at the flavor.  So, long story short - let this simmer a bit and the meat will definitely become more tender.  :)

Yummy Beef Stroganoff

I looked in my fridge last week and saw two lonely ribeye steaks staring back at me.  What was I going to do with them?  I didn't want to do a traditional steak and a potato.  So what...  What, what, to do??  I have no idea where the idea for Beef Stroganoff came from, but there it was in my head.  So I searched for a good recipe, that had most if not all of the ingredients I had on hand...

And I found a really yummy one, courtesy of Paula Deen...  How can you go wrong?

Beef Stroganoff

Here's what I used:

1.5 lbs cubed round steak (I cubed my ribeye steaks
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and Pepper
Garlic Powder
1 cup sour cream
1 bag egg noodles

Here's what I did:

Set a large stock pot to boil with enough water to cook egg noodles.  Season water with salt once it reaches a boil.  Add noodles and cook until al dente.  Set aside.

Season the steak strips with salt, pepper and garlic powder, then dust with flour. In a large nonstick pan,  brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.


This was a big hit.  For an extra burst of flavor, a little shredded parmeson on top is, how you say, magnifique.  ;)

Slow Cooker Beef Stew

I believe I have posted a recipe similar to this one before, but I think this version is an improvement.  Mainly because I brown and coat the meat prior to adding it to the cooker which adds a layer of flavor and richness to this otherwise very simple recipe.

Slow Cooker Beef Stew

1.5 lbs cubed beef for stew

1/2 cup AP flour
1 tsp salt
1/2 tsp pepper
3 tbsp olive oil

1 bag baby carrots (about 2 cups)
4 red potatoes, skin on, cubed
2 celery stalks, chopped
1 medium white onion, chopped
1 tbsp worchestershire sauce
1-2 cups vegetable or beef broth

In a gallon sized ziplock bag add flour, salt and pepper.  Shake to mix evenly.  Add beef and shake to coat.

Meanwhile, in a nonstick skillet, add olive oil over medium-high heat.  Once oil has thinned, add beef and flour from bag and brown for 5-7 minutes, or until slightly browned.  If all oil is absorbed quickly, drizzle a bit more so that the mixture incorporates into a thick gravy texture.

Combine all ingredients in crock pot and cook on LOW for 7-8 hours, or HIGH for 4-5.  The texture should be rich and thick.

Flank Steak Fajitas Adobo on Black Bean and Goat Cheese Tostadas

We celebrated my dad's 63rd birthday last weekend.  My dad is from south Texas, so Tex-Mex food is in his blood.  What better way to celebrate than to make everyone some healthy, super yummy Fajita Tostadas??

Flank Steak Fajitas Adobo

1 large flank or skirt steak (1.5 - 2 lbs)

1/2 tsp kosher salt

1/4 cup lime juice (3-4 limes)

2 tsp vegetable oil

1 tbsp cumin

1 tbsp ancho or new mexico chili powder

6 cloves garlic, peeled

2 chipotle chiles in adobo sauce

ground black pepper

Blend all ingredients but steak in a blender until a smooth paste.  Coat all sides of steak, cover and refrigerate for 6 hours or overnight, turning 1-2 times.

Place flank steak on direct high heat, searing for 3 minutes per side.  Spoon 1-2 tbsp of leftover marinade on meat when flipping over.  Grill one more minute for rare or 2 minutes per side for medium rare.  Let steak rest under foil for at least 5 minutes on a cutting board or in a baking dish.

Thinly slice steak across the grain in thin strips (about 1/8"), and place in warmed serving dish.

Black Bean and Goat Cheese Tostadas

I think I have covered these before, but the final product was dressed more for this occasion, so I'll repost and add what changed.  This served 7 adults, so I will put in the quantities that fed our number of people.  Generally, 1 to 2 tostadas per person is a good estimate.

12 8" whole wheat tortillas

2 tsp olive oil

1 large clove garlic, minced

2 cans black beans, drained and rinsed

8 oz plain goat cheese, crumbled

1/2 head romaine lettuce, thin chopped

4 roma tomatoes, diced

6 scallions, thin sliced

2 limes, cut in wedges

Preheat oven to 400 degrees.  Cover oven rack with foil, to provide optimal area for tortillas to cook quickly.  If you're only making a few, you can use a baking sheet, but this is a great idea for larger quantities.

Spray both sides of tortillas lightly with cooking spray, and place in oven.  Bake until lightly puffed and brown, about 10 minutes.

Heat oil in medium saucepan over medium heat.  Add garlic and cook 1 minute.  Stir in beans, and heat until warmed through.  Season with salt and pepper to taste, and turn off heat.

Top tortillas with beans and cheese crumbles; bake until cheese is melty, about 5 minutes.  Remove from oven, and set out for guests.  Make lettuce, tomatoes, scallions, lime wedges and Fajitas Adobo available for each person to create their own tostada.

Enjoy!

PW's Braised Short Ribs with Bacon Cheddar Mashed Potatoes

Do you know the Pioneer Woman?  You should, she's a World Famous Blogger.  A gifted photographer.  And soon to be even more mainstream...because she's having a movie made about her right now.  Being played by none other than Reese Witherspoon.  Ree Drummond is also an INSANELY good cook.  I know.  I just made her Braised Short Ribs.  You should too. 



PW's Braised Short Ribs w/ Bacon Cheddar Mashed Potatoes

Here's what I used:

8 whole Bone-in Beef Short Ribs
1/4 AP Flour, for dredging
6 pieces pancetta, diced (I used bacon)
2 tbsp Extra Virgin Olive Oil
1 whole medium onion, diced (I used 2)
2 shallots, peeled and finely minced
3 regular carrots, unpeeled, diced
2 cups red or white wine (I used Barefoot Merlot)
2 cups Beef broth
2 sprigs fresh Thyme
2 sprigs fresh Rosemary

4 peeled russet potatoes
1/2 cup colby jack cheese, shredded
1 tsp garlic powder
1/3 cup sour cream
bacon crisps from Braised Short Rib recipe above

Here's what I did:

Preheat oven to 350 degrees.

Season ribs w/ S&P, and dredge in flour.

In a large dutch oven, cook pancetta (or bacon) on medium until crispy and then remove (and set aside for mashed potatoes).  Add olive oil to pancetta/bacon grease and raise heat to high.  Brown ribs on all sides for 1-2 minutes per side, and remove.  Turn heat to medium and add onions, carrots and shallots to pan.  Cook for several minutes and then add wine.  Deglaze pan (scrape bits off bottom) with cooking spoon to get the yummy bits into the mix and off the bottom of the pan.  Boil for 2 minutes.

Add broth, 1/2 tsp salt and fresh ground black pepper.  Taste and adjust seasoning as needed.  Add ribs, thyme and rosemary (whole).

Put lid on pot and cook for 2 hours in the oven.  Reduce heat to 325 and cook another 35-45 minutes.  Ribs should be falling off the bone.

While ribs are cooking, set a large pot to boil with potatoes.  Cook until soft.  Add potatoes and the last 4 ingredients together and mix with hand mixer in large mixing bowl until smooth.  Add S&P as desired.

Plate with mashed potatoes on the bottom, 1-2 ribs on top, and then drizzle/heap sauce/vegetables on top and around the plate or bowl. 

This dish definitely has a "fall/winter" vibe, but we weren't complaining.  It was decadent, delicious and surprisingly simple for what you get as a result.  Yummm.

Slow Cooker Beef Stew

While home the other day I felt the urge to make a nice, rich but healthy stew.  And what better way to do that than to set it and forget it with my Crockpot?  So I commenced searching for a healthy beef stew recipe, and then modified to suit my taste.  I actually found a Weight Watchers recipe, so if you follow that, this is WW approved and my modifications do not affect the health-factor of this meal. 

Slow Cooker Beef Stew

Here's what I used:

1 lb cubed stew beef (packaged as stew meat at the store)
2 cups mini-carrots
3 small potatoes, peeled and cubed
1 onion, chopped
2 celery stalks, chopped
1/2 cup AP Flour
1 tbsp salt
1/2 tbsp black pepper
1 tbsp dried rosemary
1 tbsp garlic powder
2 tbsp cornstarch
28 oz can crushed tomatoes
4 cups stock (your choice, I used chicken)

Here's what I did:

Set nonstick skillet on medium heat, and add onions.  Saute for 5-7 minutes, or until translucent.  Add them to Slow Cooker.  Meanwhile, add flour, salt, pepper, rosemary and garlic powder to a large ziplock bag, and shake to incorporate.  Then add stew beef to bag and shake to coat the meat evenly.  Using same skillet and 1 tbsp olive oil, brown beef on all sides, 7-10 minutes total.  Add browned beef and drippings to Slow Cooker. 

Add in all vegetables but the potatoes, crushed tomatoes and stock.  Let cook on High for 6-8 hours.  1-2 hours before complete, add in potatoes and cornstarch (to thicken).

This turned into a decadent, silky and healthy meal that took very little preparation.  Everyone loved it.  Even Miss Sydney.

Steak Fiorientina with Sauteed Spinach

This week my local grocery store was running a special on Ribeye Steaks. Usually I would marinate the steaks in soy sauce and coat them with Montreal Steak Seasoning - but 1. I was out of seasoning and 2. We ALWAYS do that, and Nick and I wanted to try something new. Enter our new Mario Batali cookbook - thanks Mom!

I have adapted this recipe in several ways because it calls for 3" T-Bone steaks and fresh herbs. My steaks were barely 1" by comparison, and I only had dried herbs. But you know what, this recipe was very, very good with a much subtler flavor than our usual marinade. I highly recommend this as an alternate to your everyday marinade.

Steak Fiorientina with Sauteed Spinach

Here's what I used:

2 1" thick Ribeye Steaks
3-4 tbsp olive oil, in small bowl

1 tbsp dried sage
1 tbsp dried rosemary
1 tbsp dried thyme
2 tbsp kosher salt
2 tbsp ground black pepper

1 large bag baby spinach
6 tbsp extra virgin olive oil
3-4 cloves garlic. chopped
3 tbsp fresh squeezed lemon juice
S&P to taste

Here's what I did:

Allow steak to sit at room temperature while preparing the rub. Combine rosemary, thyme, sage, salt and pepper in a bowl. Coat steaks evenly with seasoning rub (I did not use all seasoning, had about 1 tbsp remaining, which I saved). Drizzle with olive oil, and use a cooking brush or the back of a spoon to evenly distribute olive oil over meat.

Meanwhile, I set my ridged cast iron pot to med-high and drizzled surface with olive oil. Once this was hot, about 4-5 minutes later, I added my steaks and cooked for 4 minutes per side.

While the steaks were cooking, I started my spinach. In a high-sided skillet I added my olive oil and garlic. Cook the garlic about 30 seconds before adding spinach. Allow spinach to wilt, stirring occasionally. Season with salt and pepper to taste and drizzle in lemon juice. Cover and set aside while finishing steaks.

Once steak is finished, allow to rest about 5 minutes. This will seal in the juices. Plate steak with spinach. I also had some long grain basmati rice at hand from another dish. I plated the rice and spinach, with the steaks on top. The juice from the steak and spinach was plenty to add character to the rice.

I will definitely be using this recipe/rub again in the future. Go Mario!

My Own Bang-Up Chili with Sweet Cornbread Muffins

Everyone has their own version of chili, right? Throw some sort of meat in with some beans, spice it up...and voila. Chili. I realize there are also strict definitions of what are and are not "actual" chili recipes, so some might just call this "meat and beans"...but the basis for this recipe usually starts with a Beef and Bean Chili from my South Beach Cookbook, so you know its healthy. And then I often improvise with several types of canned beans. This time it was soooo good, that I wrote down exactly what I used. I even retrieved all the cans to get it right.

Here's what I used:

2 lbs 80/20 ground beef (leaner is great, too)
1 can whole kernel corn
1 can black beans
1 can mild pinto chili beans
1 28 oz can crushed tomatoes
1 can light kidney beans (dark is fine, too)
2 medium onions, chopped
3-4 cloves garlic, minced
1 tsp cumin
3 tsp chili powder
1/2 tsp cayenne
2 tbsp olive oil

Here's what I did:

In an enamel dutch oven (or a medium stock pot) heat olive oil on medium heat, and add onions, cooking until translucent, 5-7 minutes. Add garlic for 1 minute, until fragrant. Add ground beef and let brown, until no pink remains. Add cumin, chili powder, and cayenne.

Meanwhile, rinse all canned beans/corn in a strainer, and let drain.

Once meat is fully cooked, add all canned ingredients, including canned tomatoes with juice. Allow chili to simmer for 10-15 minutes to incorporate and thicken. At this point, add salt and pepper to taste. If you like it spicier, you can add more cayenne - but I wanted this to be safe for Sydney, so I kept it a touch milder.

I like how the corn and black beans add color to the chili mixture. Once everything is combined, its nice to have some ingredients that "stand out in the crowd" and the pop of the corn is a nice unexpected sweetness that I don't usually add - but was glad that I did.

I served this with a small handful of mexican cheese mix (cheddar, jack, asadero and quesadilla cheeses) and a dollop of sour cream.

I accompanied my chili with corn bread muffins, recipe below...

Sweet Cornbread Muffins

Here's what I used:

1 cup corn meal
1 cup flour
1/2 cup sugar
1 tsp salt
1/2 cup vegetable oil
3 tsp baking powder
1 large egg, beaten
1 cup 2 % milk

Here's what I did:

Preheat oven to 425 degrees.

In a large mixing bowl, combined all dry ingredients, and then stirred with a whisk to remove any lumps and incorporate all ingredients. In a medium mixing bowl, combined egg, oil and milk and mixed thoroughly. Add wet ingredients to large bowl with dry ingredients and quickly mix to incorporate, but do not overmix.

Meanwhile, I added cupcake liners to a cupcake pan and sprayed the inside of each cup with pam. I have found if I don't do this, I lose a good 1/4 of each muffin to the inside of the paper liners.

Using a measuring cup, I poured the batter into each liner, about 1/2 full, and was able to make 1 dozen nice sized muffins.

Bake for 15 minutes, or until just lightly golden brown on top. You can also test the muffins using a toothpick or wooden skewer. If the skewer comes out of the muffin clean, your muffins are done!

Sydney went nuts over this dinner. I haven't seen her this eager to eat in weeks...maybe longer. She kept on eating long after Nick and I were done. However, I should have draped her entire body with a table cloth...because Chili remnants were EVERYWHERE. Haha. The girl enjoyed her meal!

Mustard Crusted Steak with Lemon Asparagus and Brown Rice

This is another South Beach recipe that I like. Similar to a brisket, round steak is a relatively inexpensive cut of meat that when marinated, cooked and cut properly really has all the appeal as an expensive filet or strip steak.

Mustard Crusted Steak

Here's what I used:

1.5 lb round steak/london broil
2 tbsp whole-seed dijon mustard
2 tsp dry mustard powder
1/2 tsp salt
1 tsp ground black pepper
2 tbsp worchestershire sauce

Here's what I did:

Mix all wet/dry ingredients together to make a sauce. Place meat on a foil-lined cookie sheet and cover meat surface with a thin, even layer of mustard sauce. Broil steak for 4 minutes per side on 2nd to highest oven rack, then allow to rest for 5 minutes, loosely tented with foil.

After allowing to rest, move steak to a cutting board, and cut into thin (1/8"ish) slices, widthwise. Once sliced, scoop remaining mustard sauce off of the cookie sheet, and spread among the tops of all slices of meat and serve.

Lemon Asparagus & Brown Rice

Here's what I used:

1 bunch asparagus spears, ends snapped off & rinsed
1/2 lemon, juice
1 tbsp butter
S&P

2 cups quick-cook brown rice
1 3/4 cups water
1 tbsp butter
S, P & Garlic Powder

Here's what I did:

Following ratio for rice/water on quick cook brown rice box, brought water to a boil and then added rice. Simmered 5 minutes (or as directed) and then added butter and seasoning then fluffed with a fork and allowed to sit away from heat for another 5. *I had to add a little bit more water at the end and let cook another few minutes to get a softer consistency.

While cooking the rice, I added my asparagus and enough water for all spears to float and brought to a simmer. I cooked asparagus spears until barely fork tender, as we like them with a little bite to them. Drained off water and seasoned with S, P, butter and lemon juice.

For plating, I added the brown rice first, then laid 1/2 asparagus spears overtop the rice and drizzled a little bit of the butter/lemon juice over top. Then I added several slices of meat to the other side of the plate.

Reviews. Meat was good, sauce is a little zippy. Asparagus were really yummy. Hubbs went to bed early, but despite feeling sick and tired, I don't think that it had ANYTHING to do with my cooking!! ;)

Stuffed Acorn Squash

My mom picked up the October Martha Stewart Living magazine for me the other day. I thumbed through all the cute project ideas for fall, and happened on a recipe towards the back. Beautiful acorn squash, stuffed with a mixture of bulgar wheat, ground beef, acorn squash and other hearty, yummy ingredients. Lo and behold, I had actually picked up an acorn squash at the store. I always love when gourds show up at the store, so I sometimes buy a few...and figure out what to do with them later. So I modified it a bit, but here's my version of Martha's stuffed acorn squash.

Stuffed Acorn Squash (for 2)

Here's what I used:

1 acorn squash
3/4 lb ground beef (calls for 90% lean, but I used what I had, 80/20)
1 cup quick-cook brown rice
1 3/4 cups water
1 medium onion chopped
4 cloves garlic, minced
4 tbsp good olive oil
2 tsp salt
pinch cinnamon
pinch nutmeg

Here's what I did:

Set the oven to 400 degrees F. Cut the acorn in half width-wise, and then cut a small amount off of each end so that when flipped over, they will sit flat. Turned upside down onto a baking sheet, and baked for 35 minutes.

Meanwhile, heated oil in a stock pot, and added ground beef, cinnamon, nutmeg and 1/2 of the salt. Browned, and then reserved ground beef on a plate, using slotted spoon to keep juices in the pot.

Then, I added the onion and allowed it to soften for about 5 minutes. Added in garlic, and let cook for another minute. Finally, I added the rest of the salt, the uncooked brown rice and the water, brought to a boil, and allowed to simmer for 25 minutes (or as directions for your rice state).

By the time the rice mixture is cooked, the squash should be ready to come out of the oven. I did not remove the seeds from the inside prior to cooking, so I used an ice cream scoop (think of it as a giant melon baller) and gently scooped out the seeds and discarded. Then I scooped out most of the inside of each squash (leaving about 1/16" so that the sides don't fall in). This creates our "bowl" for the squash/rice/meat mixture.

Now that the rice was done, I added the ground beef back in, as well as the squash. Mixed well to incorporate all ingredients and then piled them into each "squash bowl". Here's where I deviated. This recipe is pretty sweet, and we tend to go with more savory meals. I sprinkled some shaved parmesan on top.

Then I popped the stuffed squash back in the oven for another 10 minutes so that the cheese would melt, and the mixture would get a little browned on top.

On to reviews. The only complaint I heard, and it was prefaced with "this is not a complaint", was that this was too sweet. Nick went back and added more parmesan to get a little more salt into his mix. I really liked it as it was, very subtle, and a little sweet. And the cinnamon and nutmeg add a really festive, fall-like vibe to the meal. I also did not serve this with anything else. I think it would have been nice with maybe some grilled asparagus or brussel sprouts, but I just ran out of time. Also, having a toddler attached to both legs while I hobble around the kitchen to produce something "gourmet-like", repeatedly saying "Mommy UP! Mommy UP!" tends to wittle down the variety that I can cook up.

Ribeye Steaks with Sauteed Onions and Red Potatoes

Nick found a great deal at our local grocery store the other day. One ribeye steak was half off, and the other was .16. Yea, someone made a boo boo, but we reaped the rewards. Sweet. This is like every coupon mom's midsummer night's dream.



Ribeye Steaks with Sauteed Onions and Red Potatoes

Here's what I used:

2 ribeye steaks
1 cup soy sauce
2-3 tbsp Montreal Steak Seasoning
1 tbsp olive oil
2 tsp butter

2 medium onions, cut into rings
3 tbsp olive oil
S&P

12 small red potatoes, skinned
3-4 tbsp shredded cheddar cheese
2 scallions, chopped
1 tbsp butter
S&P

I marinated the steak in the soy sauce and steak seasoning for about 20 minutes, flipping once to get both sides. Also threw skinned potatoes in stock pot of water, and set to high (added salt to water).

Meanwhile, I added olive oil to a saute pan at medium heat and added the onions. Sauteed onions until they were browning on the edges and limp/translucent, about 15 minutes. Sprinkled with S&P.

Removed onions from pan and put them on a plate to rest, and inverted another plate over top to keep them hot. In same pan as used for onions, I added another tbsp of olive oil and and 2 tsp butter. Immediately added my steaks and let cook for 3 minutes per side. I pulled them off and allowed them to rest for another 10 minutes.

Once my potatoes were done (check by piercing a potato with a fork, it should split the potato easily) I drained them into a colander and added them back to the stock pot. Added butter, cheese, scallions & S&P. Then I covered the stock pot, and gave the mixture a few good shakes. I find this an easy way to incorporate ingredients w/ cooked potatoes, it gives the dish a "beaten" texture/quality which keeps it more rustic but still really good.

I don't think there were any complaints from this meal. My steak was a little overcooked, but my piece was thinner (I suspect it was also the .16 piece. Hmph.) The potatoes and onions were delish.

Meatloaf with Tomato Gravy

I think Meatloaf is an ultimate comfort food. Add a pile of mashed potatoes, and you'd satisfy most. This particular recipe is exceptional, as far as meatloaf goes. It ain't your mama's meatloaf. haha. I think what makes it more interesting is not only the layering of flavors in both the meat and the gravy, but the flavor of the gravy itself. Velvety, tangy, and just jumps off your tongue. Yet another Ina Garten recipe, this is another family favorite.

Here's what I used:

Meatloaf Ingredients:
1/2 cup dry breadcrumbs (seasoned or not)
2 tbsp olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 tsp dried oregano
2 1/2 tsp kosher salt
1/2 tsp black pepper
2 lbs ground beef (or meatloaf mix)
1/3 cup grated parmesan (powdered works too)
2 tsp Worcestershire sauce
2 large eggs

~

Gravy Ingredients:
1/2 medium onion, diced
3 cloves garlic, smashed
1 tsp dried oregano
2 tbsp olive oil
1 tbsp unsalted butter
3 tbsp tomato paste
1 bay leaf
15 oz can crushed tomatoes
15 oz chicken broth
1/4 cup parmesan
1 tsp red wine vinegar
1 tsp kosher salt
black pepper

Preheat oven to 350 degrees F. Toast the breadcrumbs for several minutes in a large skillet, and then transfer to large mixing bowl. Add olive oil to skillet, and then onion, garlic, oregano, salt and pepper, and cook until onions are translucent, about 8 minutes. Transfer to same mixing bowl with bread crumbs. Also add in meat, Worchestershire and cheese. Incorporate ingredients together, add egg, and stir to coat. **This may seem unappealing, but here's where I use my hands. I don't think there's a better way to mix together the ingredients than freshly washed hands (sans any rings, etc.) and use your fingers!! haha.

Transfer meat mixture to a foil-lined cookie sheet and press into desired shape. I usually go for a small, short "loaf of bread" sort of shape. Rounded ends, straight sides and slightly rounded top. Bake for 45 minutes (internal temp of 160 F).

Meanwhile...

Cook onions, garlic and oregano in olive oil and butter until browned, about 6 minutes. Add tomato paste and bay leaf, about 3 minutes. Add chicken broth and crushed tomatoes, and bring to a boil. Reduce heat, simmer until sauce begins to thicken, about 5-10 minutes. Whisk in parmesan cheese, vinegar, salt and pepper. Remove bay leaf and transfer sauce to a serving bowl.

Once meatloaf is done in the oven, tent with foil, remove from oven and let sit for 15 minutes. Then slice, and serve with gravy and choice of sides.

I didn't have to ask my husband about this one because I've made it about 2 dozen times over the last few years. Its always a hit. Sydney liked it too!! I don't usually consider this a "summer" dish, but we had 80/20 ground beef in the fridge, and were all burgered out. So we decided on the "meatloaf recipe". We didn't have any sides w/ it, while its super yummy w/ potatoes, veggies, etc...its also heavy and can easily stand on its own. The husband unit followed his up with Peppridge Farm Chocolate Cake & Cool Whip...I went to sleep in a food coma.

Filet Mignon with Sweet Potatoes & Onion Rings

Last night I made several of my favorite things for dinner. Steak. Potatoes. and something fried.

Here's what I used:

2 sweet potatoes

2 filet's of beef
about a cup Soy Sauce
1 tbsp. McCormick's Montreal Steak Seasoning

1 vidalia onion
about a cup of AP flour
S&P
about a cup of Heavy Cream
2-3 cups of Olive Oil


Here's what I did:

First I washed and poked holes in the sweet potatoes and threw them in the oven at 400 degrees for an hour.

Next, I marianated the filets in a glass baking dish by pouring about a cup of soy sauce, and generously shaking the steak seasoning into the dish (about a tablespoon). I allowed the steaks to marianate until about the last ten minutes of the sweet potatoe's cook time, so about 45-50 minutes.

Finally I skinned, and cut the onion into ringlets, and placed them into a bowl with the heavy cream (this gives my breading something to grab onto). I was out of Canola Oil, so I winged it with Olive Oil instead. I added about 2-3 cups of it to my skillet, and allowed it to heat up. Meanwhile, in a mixing bowl I combined the AP Flour with a good amount of S&P, and then tested the oil with one little onion ring.... Once it got good an hot, I added just enough rings until the bottom of the skillet was full, you don't want to overfill the pan or the breading won't get nice and crispy, and the onions won't cook as well. It took about three rounds of rings until they were all a nice golden brown. As they cooked, I used tongs to move the rings onto a cookie sheet lined with paper towels. Once all rings were on the towel, I sprinkled liberally with Tony Chacherie's Cajun Seasoning.

As the final round of onion rings were in the pan, I started up another skillet with about 2 tbsp. of butter. Once that was crackling, I added my steaks and let them sear for 2 minutes per side. Just as the sweet potatoes were coming out of the oven, I lowered the heat to 300 and popped my seared steaks in for about 5-7 minutes. This finishes off the cooking to about medium rare without burning the surfaces of the steak.

On to the plating: I cut the sweet potatoes lengthwise, and then pushed/mashed them in from the long sides to open them up a little. I don't feel the need to add any seasonings or butter to them, they're great as they are. Add the steak, and top with the onion rings. YUMMM.

This got very high reviews from my foodie husband - who is never shy to give me honest feedback on my cooking. His one remark was that he thought the Olive Oil may have made the onion rings a little greasy-tasting, and that Canola Oil may have been better.

C'est la Vie. Maybe next time...