Street Corn Beef & Sweet Potato Bowls

This is a recipe from "Pinch of Yum" that has become a recent favorite at our house.

I take individual oversized bowls, fill the bottom with chopped romaine lettuce and then top with a giant spoonful of cheery tomatoes, a giant spoonful of street corn dip, a giant spoonful of sweet potatoes, a giant spoonful of beef, and a sprinkling of Cotija cheese over all. Tortilla chips are served on the side. The recipe author recommends pickled onions, too, but I have yet to include onions.



High Protein Street Corn Dip:

1 cup cottage cheese, blended until smooth (I use an immersion blender)
2 heaping tablespoons mayo
2 heaping cups frozen fire-roasted corn, thawed and patted dry (Walmart and Trader Joe's both carry yummy options)
half of a large jalapeño, minced (ribs and seeds removed) (optional)
1/4 cup chopped cilantro
1/4 cup crumbled Cotija cheese
juice and zest from half of a lime
1 avocado, cut into chunks (optional)
1/2 teaspoon Tajín (optional and/or can just be a garnish)

Sweet Potatoes:

2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 1/2 teaspoons salt

Ground Beef: 

1 tablespoon olive oil
1 pound ground beef
2–3 tablespoons taco seasoning (I use Siete mild taco seasoning, about half the package)

Optional:

Chips for serving
Pickled red onions for serving

Make Street Corn Dip: 

Mix all elements together, saving the blended cottage cheese for last so you can control how much you want to add. Taste and adjust to your liking. (This doubles as a snack while you’re cooking. Win-win.)

Roast Sweet Potatoes: 

Toss the sweet potato cubes with olive oil and salt. Air fry at 375 degrees for 13 minutes, until tender and lightly golden. (Or roast on a sheet pan at 400 degrees for 25 minutes.)

Ground Beef: 

Heat the olive oil over medium high heat; add ground beef in chunks and cook, undisturbed, until you get some browning. Crumble into small bits, and add the taco seasoning and 2-3 tablespoons of water to make it a bit saucy.

Pot Roast & Green Beans

This is an excellent meal that scales well. The recipes are from my friend, Farzana. She served it to feed 200 people once. (She seared the meat, then cooked the roasts in multiple, standard crock pots, shredded the meat, made the gravy, and then transferred everything to 22-quart electric roaster ovens to keep warm while serving. The meat held up beautifully, even over a 2-hour serving window. On a separate occasion, my friend Wendy made 40 pounds of roasts to feed 50 people; she seared the meat, then cooked the roasts in the electric roaster on low heat over several hours until tender. She cooked the meat one day and then warmed it up in the roaster oven to serve on another day over a number of hours; again, it held up beautifully).

I have used leftover roast to make quesadillas, stir fry, beef sandwiches, and my personal favorite . . . beef stroganoff (I combined the shredded meat with the gravy and tossed it with a pound of cooked egg noodles until coated and well combined. So, so yummy!)


Salt and freshly ground black pepper to taste
2-3 tsp dry oregano
1-2 tsp. cumin powder (toasted)
1 tsp. cayenne powder
1 tsp. ground mustard seed
5- to 6-pound chuck roast (do not trim the fat)
3-4 tablespoons olive oil
4-5 cloves of garlic crushed into big pieces (do not allow to burn)
1 whole onion, peeled and big pieces chopped
2- whole carrots, unpeeled, cut into 2-inch pieces (only for flavor)
3-4 bay leaves
3 cups beef broth

half a sprig of fresh rosemary
4-5 sprigs fresh thyme
2 tablespoons fresh chopped parsley to serve


1. Season the chuck roast with salt/pepper, oregano, cumin, cayenne, and ground mustard.
2. Heat your pan (a cast iron pan works especially well).
3. Add the oil and when it is hot, add in the roast. Brown the roast for 4-5 minutes on
each side. 
4. In the same pan, sauté carrots, onion, and garlic for 3-4 minutes or until slightly
brown.
5. In your slow cooker, add the carrots, onion, and rest of the ingredients except
parsley.
6. Lay the beef on top, add all the flavor from the pan if possible, then add the
beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
When done cooking, use the pot roast juice to make gravy (adding canned beef
broth, if needed). Flour works well as a thickener.


Garlic Green Beans With Bacon

6-bacon strips or thick cut bacon
1-pound green beans fresh, trimmed and rinsed
1 tablespoon butter
4-6 garlic cloves minced
1/2 teaspoon of salt to taste (bacon is salty so just taste before adding this)
Instructions

1. Cook bacon until crispy. Reserve a teaspoon or two of the fat for added flavor.
2. Bring a large pot of water to boil, add green beans (water should be just above the beans) and ½ teaspoon salt.
3. Cook on medium-low heat for 5 minutes, drain the beans (should be bright green color but not too soft).
4. Heat butter in a large skillet on medium heat.
5. Add minced garlic. Cook it while stirring constantly, for about 30 seconds.
6. Add bacon pieces and green beans.
7. Sauté on medium heat for about 1 minute to combine all ingredients.
8. Remove from heat. Taste and add more salt, if needed.
9. Serve immediately or while hot. (Try not to reheat)

BBQ Beef

This flavorful beef works great on buns as sandwiches or piled tall atop a mound of mashed potatoes for Sunday dinner.

1 Tablespoon vegetable oil
1 (3-pound) boneless beef shoulder or chuck roast
1 cup barbecue sauce
1⁄2 cup cider vinegar
1⁄2 cup chicken broth
1⁄4 cup packed brown sugar
1 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon chili powder
1⁄2 medium yellow onion minced
2 garlic cloves crushed
1 1⁄2 teaspoons dried thyme
6-8 hamburger buns (only needed if serving as sandwiches)
Butter (optional)
6-8 slices Swiss cheese (optional)

Preheat the oven to 275 degrees.

Heat the oil in a Dutch oven or large pot over medium-high heat and brown the meat well, turning often, about 15 minutes. In a bowl combine the barbecue sauce, vinegar, broth, sugar, mustard, Worcestershire sauce, chili powder, onion, garlic and thyme. Pour over the meat and bring to a boil. Cover tightly with a lid or aluminum foil and roast in the oven for 5 to 6 hours. Remove the meat and shred it with a fork. Return the meat to the pot and keep warm.

Butter the hamburger buns, if desired, and broil them until they are barely brown around the edges. Place one slice of Swiss cheese, if using, on the bottom bun and place under the broiler just until the cheese has melted.

Fill the buns with the meat and serve.

30-Minute Mini Meat Loaves

I grew up in a home where meatloaf was a staple. To this day, for me, classic comfort food = homemade meat loaf with a side of mashed potatoes. As a grown-up, the meatloaf recipe my mom made when I was a kid just doesn't taste as good as I remember it, so I've moved on to this yummy recipe! 

The recipe makes 4 mini loaves. For some, one mini loaf would be enough for 2 people, but I've got family members that can easily polish off a whole mini loaf all by themselves, so I double the recipe and make 8 mini loaves. Leftovers re-heat well for a meal on another day.

The recipe calls for meatloaf mix, but regular 80% lean ground beef works well, too. Or, you can substitute 3/4 pound each of ground pork and 85% lean ground beef.

The glaze is really what makes this! It's Eric's favorite part. Don't skimp, and save any leftovers to pass around the table to serve with the meatloaf.

Meat Loaves
17 Saltine crackers, crushed fine (about 2/3 cup)
¼ cup milk
3 tablespoon Worcestershire sauce
⅓ cup minced fresh parsley leaves
1 - 1 ½ tablespoon Dijon mustard
1 large egg
1 teaspoon onion powder
1 teaspoon garlic powder
⅛ teaspoon cayenne pepper
Salt and pepper
1 ½ pounds meat loaf mix
2 teaspoons vegetable oil

Glaze
½ cup ketchup
¼ cup packed light brown sugar
4 teaspoons cider vinegar


For the meatloaves: Adjust oven rack to middle position, place broiler pan with slotted top on oven rack, and heat oven to 500 degrees.

Mix cracker crumbs, milk, Worcestershire, parsley, mustard, egg, onion powder, garlic powder, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add meat and mix with hands until evenly combined. Form into 4 tightly packed loaves, each measuring 4 by 3 inches.

Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook loaves until well browned on top and bottom, 2 to 3 minutes per side.

For the glaze: While meat is browning, combine ketchup, brown sugar, and vinegar in bowl.

To finish: Carefully transfer loaves to slotted broiler-pan top and spoon 1 tablespoon glaze over each loaf. Bake until thermometer inserted in middle of loaf registers 160 degrees, 7 to 9 minutes. Let loaves rest on broiler pan for 3 minutes. Serve, passing remaining glaze separately.

MAKE AHEAD: The loaves can be formed, wrapped with plastic, and refrigerated overnight. Let the loaves sit at room temperature for 20 minutes before proceeding with browning the loaves in a skillet.

Sheet Pan Steak Fajitas

This is a great way to make flavorful fajitas. This is a recipe everyone in my family will eat and enjoy. I like to serve these with homemade Mexican Rice (see recipe HERE) and fresh, homemade salsa.

Makes 6 servings.

Marinade:
1/2 cup fresh lime juice
1/3 cup vegetable oil
3 tablespoons minced fresh garlic
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon honey
1 tablespoon ground cumin
2 teaspoons ground oregano
2 teaspoons chili powder
2 teaspoons ground coriander

Fajitas:
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
1-1/2 pound flank steak, thinly sliced against the grain 1/4-inch thick

For Serving:
12 (8-inch) flour tortillas, warmed
chopped fresh cilantro
sour cream
lime wedges
salsa
guacamole


Preheat broiler to high with rack 6 inches from element and a baking sheet inside.

Whisk together lime juice, oil, garlic, vinegar, Worcestershire, salt, honey, cumin, oregano, chili powder, and coriander in a bowl for the marinade.

Add bell peppers and onion to marinade; let stand 10 minutes. Transfer vegetables to preheated baking sheet using tongs, letting excess marinade drip back into bowl. Add steak to marinade; let stand 10 minutes.

Meanwhile, broil vegetables until beginning to char, 10 minutes; flip, then add steak to baking sheet using tongs, letting excess marinade drip off, and broil until steak is cooked through, about 3 minutes.

Serve steak and vegetables in tortillas; top with cilantro, sour cream, limes, guacamole, and salsa.

French Dip Sandwiches in the Crock Pot

These couldn't be easier or more yummy. Serve the meat on a crusty, sturdy roll that won't turn to mush on contact with the juice (unless you like it mushy, of course). I often make these rolls here to serve the meat on as they hold up well to the juice.

Note, do not try to substitute beef broth for the consomme or vice versa. I tried that once. Didn't turn out nearly so well.

Recipe courtesy of the lovely Wendy Petersen.

2-inch thick roast, large
1 can Campbell's beef consomme
1 can Campbell's french onion soup
1 can beef broth 

Place roast in bottom of crock pot. Pour cans of consomme, soup, and broth over the meat. Cook in crock pot until meat pulls apart easily (8-10 hours on low or 6-8 hours on high).


For a printable version of this recipe, go here.

Sunday Dinner (Brisket & Potatoes)

This is classic, home-style eating at its best. Reminds me of Sunday Dinners at my Grandma Jean’s house (only without the lime green Jell-o squares nestled in beds of shredded iceberg lettuce). The crock-pot potatoes are a particular favorite at my house---the creamiest and most delicious mashed potatoes you can imagine!

Courtesy of the lovely Julie Mudrick.

Grandma Mud’s Brisket (or Chuck Roast, which is less expensive)

1 medium-size brisket (or chuck roast)
1 bottle Heinz Chili Sauce**
1 packet onion soup mix (like Lipton’s)
1 bottle of water (use the empty chili sauce bottle)

Preheat oven to 300 degrees. Combine chili sauce, soup, and water in a medium bowl. Place brisket (fat side up) in a pan that it fits into (generally, a 9 x 13 Pyrex dish will work). Pour the sauce over the brisket. Cover with foil.

Cook for 7-ish hours (time will vary depending on size of brisket). Remove from the oven and thinly slice the brisket. Return to pan and let soak in the juices. Return to oven for about 30 minutes to 1 hour until ready to serve.

**If you don't have chili sauce, mix together the following ingredients as a substitute:
2 cups tomato sauce
1/2 cup brown sugar
4 tablespoons vinegar
1⁄2 teaspoon cinnamon
2 dashes ground cloves
2 dashes allspice


Crock-Pot Potatoes

5 pounds red potatoes, peel-on and diced
1 cup water
½ cup butter cut into chunks
1 tablespoon salt
¾ teaspoon ground black pepper
1-⅓ cups milk, warmed

Place the potatoes, water and butter in a slow cooker.

 
Season with salt and pepper.

 
Cover, and cook on high for 4 hours.

 
Do not remove the excess water from slow cooker. (This contributes to the creamy texture).

 
Mash potatoes with a masher or electric beater (do NOT use immersion blender or potatoes will be overwhipped and turn out glue-y), adding the desired amount of warm milk to achieve a creamy consistency.

 
Keep warm on low until serving. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

For a printable version of this recipe, go here.

Steak Stroganoff

This is a special-occasion meal because the cut of meat is expensive. I serve this over egg noodles or a heaping pile of mashed potatoes.

4 beef rib-eye steaks (8 oz. each)

3 cups small button mushrooms

2 cups onions, sliced

1 tablespoon garlic, minced

1 tablespoon tomato paste

3 tablespoons all-purpose flour

1/2 cup dry sherry (I substitute white grape juice)

1-1/2 cups beef broth

1 tablespoon Worcestershire sauce

1/4 cup sour cream

2 tablespoons chopped fresh parsley

Season steaks with salt and pepper. Sauté in oil over medium-high heat about 4 minutes on each side for rare (or to desired doneness). Remove and keep warm. Add mushrooms to pan and sauté 3 minutes. Stir in onions and cook 3 minutes more. Stir in garlic and tomato paste and cook 1 minute.

Sprinkle with flour and cook 1 minute. Deglaze with sherry, scraping up browned bits from the pan. Add broth and Worcestershire, and simmer until thickened, 2 to 3 minutes.

Off heat stir in sour cream. Pour sauce over steaks, then garnish with parsley.

For a printable version of this recipe, go here.

Two Meals in One: 1) Steak & 2) Steak Sandwiches

This is a convenient way to get two meals out of one, sort of. You make the chili-rubbed skirt steak one night and then use the leftovers for steak sandwiches the next night.

CHILI-RUBBED SKIRT STEAK

Serves 4.

4 teaspoons chili powder

2 teaspoons ground coriander

2 teaspoons light-brown sugar

1 teaspoon dried oregano

coarse salt and ground pepper

2-1/2 to 3 pounds beef skirt steak, cut into 8 even pieces

1 tablespoon olive oil

Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.

Place half the steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Meanwhile, broil remaining steaks; transfer to a large plate, let cool to room temperature, then cover and refrigerate to use later for Steak Sandwiches with Peppers.

Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with salad.

STEAK SANDWICHES WITH PEPPERS

Serves 4.

1 tablespoon olive oil

1 medium onion, halved and sliced into 1/4-inch thick wedges

1 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise

1 green bell pepper, (ribs and seeds removed), thinly sliced lengthwise

coarse salt and ground pepper

2 tablespoons red-wine vinegar

1-1/2 pounds beef skirt steak, cut into 4 even pieces (or use leftover Chili-Rubbed Skirt Steak)

4 crusty Italian hero rolls, (about 3 ounces each), split in half horizontally, insides torn out to form a hollow; invest in good quality bakery bread—do not use cheap hoagie buns as they can’t hold the filling and become chewy and soggy

6 ounces thinly sliced (about 10 slices) pepper Jack cheese

Preheat broiler with rack 4 inches from heat.

Coat steaks evenly on both sides with a little olive oil and sprinkle both sides with coarse salt and ground pepper. Place the steaks on broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Slice into very thin pieces.

Move oven rack to 6-inches from heat and keep broiler on.

In a large skillet, heat oil over medium-high. Add onion and peppers; cook, stirring often, until softened and beginning to char, 10 minutes. Season with salt and pepper. Remove from heat; stir in vinegar and steak.

Place bottom halves of rolls on a large rimmed baking sheet; dividing evenly, top each with meat mixture, then cheese slices. Broil until cheese has melted, about 2 minutes. Remove from oven; transfer to a cutting board and cut in half. Serve.

For a printable version of this recipe, go here.

Sloppy Joes

Serves 4.

2 tablespoons vegetable oil
1 onion, minced
1/2 teaspoon chili powder
salt
2 garlic cloves, minced
1 pound 85% lean ground beef
1 (15-oz) can tomato sauce
1/2 cup ketchup
1/4 cup water (may need more to adjust consistency)
1 tablespoon brown sugar
Tabasco sauce, optional
4 hamburger buns
pickles, optional

Heat oil in large skillet over medium heat until shimmering. Add onion, chili powder, and 1/2 teaspoon salt and cook until onion is softened, about 5 minute. Stir in garlic and cook until fragrant, about 30 seconds.

Add beef and cook, breaking up meat with wooden spoon, until almost cooked through, but still slightly pink, about 3 minutes.

Stir in tomato sauce, ketchup, water, brown sugar, and 1/4 teaspoon Tabasco. Simmer until sauce is slightly thicker than ketchup, 8 to 10 minutes.

Season with salt and Tabasco to taste. Spoon meat mixture onto hamburger buns and serve.

For a printable version of this recipe, go here.

Kid-Friendly Skillet Macaroni & Beef

This is basically a homemade version of  Hamburger Helper. It's a big hit with kids and it tastes soooo much better than the stuff you buy in the box.

1-1/2 pounds 85-percent-lean ground beef

1 large onion, chopped fine

1 red bell pepper, seeded and chopped fine (optional)

6 garlic cloves, minced

2 cups elbow macaroni

1 (29-ounce) can tomato sauce

2 (14.5-ounce) cans low-sodium beef broth

salt and pepper

1 cup shredded cheddar cheese

Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 tablespoons fat in skillet and reserve. Add onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.

Add macaroni, tomato sauce, broth, oregano, and reserved beef to skillet and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Season with salt and pepper. Sprinkle with cheese.

For a printable version of this recipe, go here.

Steak Tips with Mushrooms, Garlic, & Thyme

Steak tips are sold as whole steaks, cubes and strips. For this recipe, use strips and cut them into 6- to 8-inch pieces, if necessary. Serves 4.

2 tablespoons vegetable oil

10 ounces white mushrooms, halved or quartered if large

4 garlic cloves, sliced thin

1-1/2 pounds sirloin steak tips, patted dry

salt and pepper

1/4 cup brandy (I substitute white grape juice)

3/4 cup low-sodium chicken broth

2 teaspoons roughly chopped fresh thyme

2 teaspoons Dijon mustard

1 tablespoon unsalted butter

Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking. Cook mushrooms, stirring occasionally, until browned in spots, 5 to 6 minutes. Reduce heat to medium and push mushrooms to sides of pan. Add 1 teaspoon oil and garlic to clearing in center of pan and stir until garlic is browned and crisp, about 30 seconds. Stir garlic into mushrooms, cook for 30 seconds, then transfer mixture to serving platter.

Increase heat to high, add remaining 2 teaspoons oil to skillet and season steak with salt and pepper. Place steak in pan so pieces are not touching. Reduce heat to medium-high and cook until well browned, 3 to 5 minutes per side. Transfer steak to platter and tent loosely with foil.

Combine brandy and broth in small bowl. Add to pan along with thyme and mushroom mixture. Simmer until thickened, 5 to 7 minutes. Add accumulated beef juices back to pan, whisk in mustard and butter, and season with pepper. Pour mushrooms and sauce over meat.

For a printable version of this recipe, go here.