Dinners for a Year and Beyond: Beef

Showing posts with label Beef. Show all posts

Curried Beef Lettuce Cups

Curried Beef Lettuce Wraps

Has it been a crazy busy day? Then Curried Beef Lettuce Cups is just the recipe you need to add some peace and calm to your dinner time. Incorporating Asian and Indian cuisines, Curried Beef Lettuce Cups pack a flavor punch from browned ground beef seasoned with garlic, fresh ginger root, serrano chilies, and slighty sweet and spicy curry powder. The bright flavors of chopped fresh mint and basil and a squeeze of lemon juice further heighten the flavor of the dish. Sweet, nutty, and mild Boston Bibb lettuce cups cradle the curried meat making the buttery and crispy lettuce an ideal accompaniment to the spicy meat.

Curried Beef Lettuce Cups is a flavorful entree that can be prepared in about 20 minutes. Or better yet, make it a do-it-ahead meal and prepare it in the morning or even the day before. A quick reheat in the microwave or on the stove top is all that is needed before you sit down at the dinner table to enjoy your home cooked meal.

Curried Beef Lettuce Cups

adapted from this recipe

serves 4

1 teaspoon sesame oil

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, chopped

1 (1 - inch) piece ginger root, chopped

2 serrano chilies, remove half the seeds and chop chilies

1 1/2 lbs ground beef

2 tablespoons low sodium soy sauce

1 1/2 teaspoons curry powder

1/2 cup fresh mint, chopped

1/2 cup fresh basil, chopped

1/2 lemon, juiced

2 heads Boston bibb lettuce

1/2 red pepper, diced

In a large saute pan, heat oils over medium high heat and add onion, garlic, ginger root, and serrano chilies. Saute for about 5 - 7 minutes or until the onions are translucent.

Add the ground beef and continue cooking until browned, about 5 - 6 minutes. Stir frequently and break up and any large pieces of meat. When browned, pour off any grease. Add soy sauce and curry powder and stir to combine. Cook for 3 - 4 minutes so the seasonings cook into the beef.

Meanwhile, separate the leaves of the lettuce to form cups. Wash and dry thoroughly.

Stir the mint, basil and lemon juice into the cooked meat. Spoon seasoned meat mixture into lettuce cups and top with the chopped red pepper.

Crock Pot Steak and Mushroom Stuffed Potatoes

Crock Pot Steak and Potatoes Baked Potato

I really want to use my crock pot more often. It is such a wonderful notion that you can put a few ingredients in the pot and as you are out living your life it miraculously cooks dinner for you. Really good crock pot recipes are hard to find and, I have a dozen on my blog as only the best ones I create make the cut.

After a day of personal cheffing, I am usually heading off to watch a cross country meet or volleyball game smack dab in the middle of my dinner preparation time. There are many nights when we are eating dinner later than anticipated because of my lack of planning so I decided it was time to put my crock pot thinking cap on again.

No Thank You Boy is a fan of baked potatoes and steak so I set out trying to find a recipe that would include both of these foods. And knowing that baked potatoes take 1+ hours in the oven, I knew that I would have to find another way to cook them as I am typically not home or I forget to put the potatoes in the oven so we end up eating dinner at 10 p.m. Baking the potatoes ahead of time is not an option as I don't think they taste the same as when they just come out of the oven.

Ah ha! The crock pot can sit at home for me and do the work. With a quick scrub, a few fork pricks and a wrap in foil, they are set for a day in the crock pot.

Russet potatoes snuggly wrapped in foil for their day in the crock pot

Looking for something hearty to top the potatoes with after their 8 hours in the crock pot, I prepared a mushroom and onion sauce with bite-sized slices of beef tenderloin and Crock Pot Steak and Mushroom Stuffed Potatoes were invented. The sauce only takes about 15 - 20 minutes to make so it can easily be whipped up when you walk in the door after work, play and whatever else fills your day. Or better yet, make the sauce the night before and just reheat it at dinner time.

Dinner will be on the table in no time at all.

Crock Pot Steak and Mushroom Stuffed Potatoes

serves 4

Note -- The potatoes I used very very large - about 7 inches long - and therefore took longer to cook than an average size potato which is about 5 inches long. If you use a smaller potato than I did, I recommend setting your crock pot for about 5 - 6 hours on low.

4 large russet potatoes, washed and pricked with a fork

2 teaspoons olive oil
salt and pepper
2 beef tenderloin steaks, about 1 pound total
2 tablespoons butter
10 ounces (2 cups) quartered crimini mushrooms
1/2 cup thinly sliced onion
2 chopped cloves of garlic
1 teaspoon each chopped fresh thyme and sage
3 tablespoons red wine
3 tablespoons flour
2 cups beef stock
extra fresh thyme leaves for serving

In the morning (about 7 hours before dinner time), place the potatoes in the crock pot and set it for 8 hours on Low. Place the lid on and let the crock pot do the work. At this point, you can either wait until just before dinner time to prepare the mushroom, onion and steak sauce or better yet make it the night before.

Heat a large saute pan over medium high heat and add about 2 teaspoons of olive oil. Season the steaks with salt and pepper and saute for about 4 - 5 minutes per side depending on thickness. Cook the steaks to medium rare. Remove steaks from pan and place on a plate.

In the same large saute pan over medium high heat, melt the butter then add mushrooms, onion and garlic. Saute for about 8 minutes, stirring occasionally, or until the mushrooms and onions are lightly browned. Add the thyme and sage and saute for 1 minute. Deglaze the pan with the red wine and stir up any browned bits. Cook for a minute or so. Add the flour and stir to combine with the mushroom mixture and the flour is no longer visible, about 1 minute. Slowly add the stock and stir to combine. Bring to a boil then reduce the heat to medium low and simmer for 4 - 5 minutes or until the gravy is slightly thickened.

Meanwhile, thinly slice the steak into bite-sized pieces and add along with any of the accumulated juices to the sauce. Stir to combine. Continue simmering until the steak is just heated through.

To serve, remove potatoes from the crock pot and carefully unwrap. The potatoes will be HOT. Slice each potato lengthwise and slightly squish the ends together to open the potato. Top each potato with about 1/4 of the steak and mushroom sauce and sprinkle with extra fresh thyme leaves.

Note: I put the potatoes in the crock pot in the morning and made the sauce. After the sauce cooled, I packaged it for the refrigerator. At dinner time I heated it in a saute pan over low heat for 4 - 5 minutes before topping the potatoes.

Grilled Steak with Mango Watermelon Relish

After a busy Memorial Day weekend loaded with eating and drinking and parties, I was on the hunt for an easy dinner for Monday evening. I don't like to shop at the last minute for dinner so I hit the grocery store early on Friday morning so I wouldn't be fighting the crowds loading up on hotdogs, hamburgers, potato salad, and red, white and blue sprinkled sugar cookies on Saturday and Sunday. I filled my refrigerator with chicken, ground beef, and steaks and a variety of fruits and vegetables ensuring that I would have the ingredients needed to come up with with meals throughout the weekend.

A few items I picked up at my newly renovated Shoprite were flank steak, a whole watermelon, a couple mangoes, asparagus, and a half dozen ears of corn. The sweet and savory food combinations are a favorite of mine so I set about developing a recipe to use the meats and fruits and vegetables I had on hand and which was easy to throw together.

Grilled Steak with Mango Watermelon Relish is a marriage of a slightly salty and savory grilled steak and a cool, sweet relish with a bite from diced red onion. My family is not a fan of what they call "sweet meat" (meats combined with fruit) so I was the only one who enjoyed the steak with the fruit relish. No worries as many of my dinners can be suited to the tastes of the diners. Since my family opted out of the mango relish, they were able to have the grilled steak which benefited from the soy sauce and bourbon marinade. With sides of steamed asparagus, corn on the cob, and some pasta salad leftover from a party on Sunday, dinner was a success.

If you are on the lookout for a new way to serve a grilled steak, give Grilled Steak with Mango Watermelon Relish a try.

Grilled Steak with Mango Watermelon Relish

serves 4

for marinade --

1/4 cup soy sauce
2 tablespoons bourbon
1 tablespoon Worcestershire sauce
juice of 1 lime
2 tablespoons brown sugar
2 garlic cloves, chopped

1 flank steak, about 1 3/4 pounds

for relish --

1 mango, diced
1/4 cup cucumber, diced
1/2 cup watermelon, diced
2 tablespoons red onion, diced

In a large resealable bag, combine the soy sauce, bourbon, Worcestershire sauce, lime juice, brown sugar, and garlic. Add the steak, seal bag and marinate for 30 minutes at room temperature or 2 - 4 hours in the refrigerator.

Meanwhile, combine the mango, cucumber, watermelon and red onion in a small bowl. Set aside.

Heat grill to medium high heat. Grill the steak for 3 - 5 minutes per side. Do not overcook the steak or it will be tough. Flank steak is best served medium rare. Remove from grill and allow to rest for 5 minutes. Slice thinly against the grain and serve topped with the relish.

Beef Tenderloin Bites with Spicy Chile Jelly

Beef Tenderloin Bites with Chile Jam

I got flack from my brother-in-law the cattleman for my Meatless Monday post on Facebook that I was making a meatless spinach lasagna for dinner. In honor of him and his cattle at Golden Oaks Beef, I present the recipe for Beef Tenderloin Bites with Spicy Chile Jelly.

I prepared this entree for a personal chef client this week. Cubed beef tenderloin is marinated in spicy Asian chili and soy sauces then quickly cooked and tossed with red pepper jelly. The dish contains the flavor combination of spicy, sweet and salty which is definitely a tasty one.

With the short marinating time and less than 5 minutes to cook, dinner will be ready in no time at all. Add a side of rice combined with steamed carrots and peas and it is time to eat.

Enjoy!

Beef Tenderloin Bites with Spicy Pepper Jelly

adapted from this recipe. Included in this dish are a couple items that you probably do not keep in your pantry but, they are widely available in the specialty food aisle of most grocery stores. Links are included to the brands that I used in making this dish.

serves 4

3 tablespoons chili garlic sauce
2 tablespoons soy sauce or tamari
2 teaspoons cornstarch
2 tablespoons peanut oil, divided
1 1/2 lbs beef tenderloin, cut in 1-inch cubes (can substitute sirloin or strip steak also)
3 tablespoons spicy red pepper jelly
4 cups cooked rice, kept warm
3 scallions, thinly sliced

Combine chili garlic sauce, soy sauce, cornstarch, and 1 tablespoon of the oil in a resealable bag and mix until thoroughly combined. Add cubed meat and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.

When ready to cook, heat 1 tablespoon of the remaining oil in a large nonstick frying pan or wok over medium-high heat. When oil shimmers, add the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare. Add the pepper jelly and toss to coat. Remove from pan and serve over rice and sprinkled with the scallions.

Note - this is a favorite recipe of my personal chef clients. The dish can be made in advance and reheated when ready to serve. After preparing the dish, cool completely and package for the refrigerator. I like to package my prepared meals in these Pyrex dishesthat come with lids. When ready to serve, remove lid and cover with paper towel to prevent splatters in your microwave. Heat at 70% power for 30 second intervals, stirring to distribute the heat, until the meat is just heated through. You want to only reheat the meal, not cook it so using the 70% power is important. Remove from microwave and stir and serve.

Thanks to my personal chef friend Sandy Hall for suggesting the recipe.

Brown Sugar and Dijon Glazed Corned Beef and Cabbage with Red Potatoes

A traditional Irish dinner

As someone who is constantly testing, tweaking, and altering recipes, Brown Sugar and Dijon Glazed Corned Beef and Cabbage is one recipe that I dare not change. The Irish Husband requests that his homeland's meal not be tampered with. Not that his homeland is Ireland; he is actually from the suburbs of Chicago. But he is Irish all the same.

I typically thought that the traditional Irish dinner of boiled corned beef, cabbage, red potatoes, and carrots lacked flavor. Over the last 20 years, my recipe has evolved, and I inject flavor by adding sauerkraut to the simmering corned beef and adding a sweet and spicy glaze on top. With the addition of a loaf of Spotted Dog, dinner is complete.

And there are usually leftovers which make The Irish Husband very, very happy.

Brown Sugar and Dijon Glazed Corned Beef and Cabbage with Red Potatoes

Brown Sugar and Dijon Glazed Corned Beef and Cabbage with Red Potatoes

serves 5 with leftovers

4 lbs corned beef
1 (28 ounce) can sauerkraut
1 1/2 pounds small red potatoes
1 pound green cabbage, cut into 5 wedges
6 carrots, peeled and cut in 2 inch pieces
1/3 cup brown sugar
3 tablespoons Dijon mustard

Place corned beef, fat side up in a large stock pot and cover with water. Add the pickling spices if they were included with the corned beef and sauerkraut. Cover and simmer over low heat until beef is tender when pierced with a fork about 31/2 hours. Add the potatoes, cabbage, and carrots and continue simmering for an additional 45 minutes.

Preheat oven to 425 degrees. Line a baking sheet with foil and place the cooked corned beef fat side up. Leave the vegetables in the pot while the corned beef is in the oven.

In a small bowl, combine the Dijon mustard and brown sugar. Spread the mixture over the top and sides of the corned beef. Bake in oven for 15 - 20 minutes, or until the the sauce begins to caramelize. Remove from the oven, cover, and let rest for 5 minutes.

Transfer the corned beef to a cutting board and slice against the grain. Place on a platter and surround with the potatoes, cabbage, and carrots.

Asian Beef and Noodle Bowls

We have an Asian-inspired meal at least once a week. Typically it is a stir fry such as Beef and Sugar Snap Peas or Spicy Chicken and Broccoli. Or lettuce wraps such as Crispy Beef Lettuce Wraps and Barbecued Asian Chicken Lettuce Wraps. But last night we had a new Asian dish. And it was speedy to prepare. It took less than 20 minutes to get dinner on the table! And it was healthy. And everyone liked Asian Noodle Bowls - a lot. And I am glad only 3 of the 5 of us were home for dinner because I have leftovers for tomorrow's lunch. There it is in the refrigerator - right next to the broccoli and in front of the yogurt.

Asian Beef and Noodle Bowls are part soup and part noodle dish. An array of colorful vegetables are sauteed crisp-tender in a large saute pan or wok and combined with noodles and barely cooked beef tenderloin and bathed in a brothy and slightly spicy soy sauce flavored soup. This dish is perfect for a weeknight dinner or for a little out of the ordinary entree to serve to friends.

Put Asian Beef and Noodle Bowls on your menu for next week. You will not be disappointed.

Asian Beef and Noodle Bowls

adapted from this recipe from the MyRecipes website

serves 5

8 ounces linguine
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 (14 1/4-ounce) cans low-salt beef broth
1/4 cup soy sauce
3 tablespoons sherry
1 tablespoon brown sugar
2 teaspoons peanut oil
2 cups button mushrooms, sliced
1 cup carrots, thinly sliced
1 red pepper, cut in matchstick sized pieces
1/2 pound beef tenderloin, thinly sliced
3/4 cup diagonally cut green onions

Cook the linguine according to package directions; drain. Place in a large serving bowl and cover with foil.

Place garlic, red pepper flakes, broth, soy sauce, sherry, and brown sugar in a large saucepan. Bring to a boil and reduce heat and simmer 5 minutes.

Heat a large saute pan to medium high heat and add the peanut oil. Add mushrooms, carrots and red peppers and sauté for 4 - 5 minutes. Stir in soy sauce and broth mixture and bring to a simmer. Stir in the beef and cook for about 1 minute or until beef just begins to lose its pink color. Pour over the noodles and toss to combine. Top with green onions and serve immediately.

Caramelized Onion Patty Melt

New Jersey is home of the diner. Every town has a diner and many even have two. With menus containing 10 or more pages and endless dining options, there is hardly an entree, salad, breakfast item or dessert that is not offered. Have a taste for Peking duck at 2 am on a Tuesday? No problem. How about chocolate chip banana pancakes topped with whipped cream for dinner? Order up. They are available 24 hours a day. Have a hankering for a slice of key lime pie with merguine a mile high? The local New Jersey diner has key lime pie as well as apple cobbler, strawberry topped cheese cake, German chocolate cake and peanut butter pie too.

My Middle One is a burger aficionado and will order a burger for breakfast while the rest of the family is eating fluffy pancakes, eggs over easy with crispy hash browns and overstuffed omelets. In my December 2010 issue of Everyday Food, I spotted a recipe for a patty melt (a burger that is offered at every diner) and knew I had to make it for my daughter.

The patty melt is a diner staple. A thin burger is sandwiched between slices of bread along with caramelized onions and cheese and grilled in a saute pan just like a grilled cheese sandwich. This was a dinner I knew she would love. The lack of conversation at dinner was an indication that they thought my recreated diner entree was good as she and her sister enjoyed their patty melts. As they came up for air after finishing their dinners, they said they were good, really good.

It looks like I will be making Caramelized Onion Patty Melts again.

We had one extra patty melt that was wrapped up for later. That was 2 days ago so don't think that it is still in the refrigerator. It has already been eaten.

Caramelized Onion Patty Melt

Adapted from this recipe in the December 2010 issue of Everyday Food magazine

Serves 4

1 tablespoon olive oil

1 tablespoon butter

1 large Vadalia onion, slice thin

1 pound ground beef, 93% fat free

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1/2 cup onion, finely chopped

8 slices American cheese

8 slices white bread

butter

In a large saute pan over medium high heat add the olive oil, butter and onion. Saute for 10 - 15 minutes or until the onions a softened and are light brown. Remove from the pan to a plate and cover with foil.

In a bowl, combine the ground beef, ketchup, Worcestershire sauce and onion. Form into 4 very thin patties. Heat the saute pan to medium high heat and add the patties. Depending on the size of your pan, it may be necessary to cook the patties in batches. Cook the patties for about 3 - 4 minutes per side. Remove from pan and wipe clean with paper towels.

For each patty melt, place two slices of bread on a work surface. Put a slice of American cheese on each slice of bread and top one slice with a patty. Put 1/4 of the caramelized onions on top of the patty and top with the other slice of bread with the cheese. Repeat the same process for the remaining patty melts.

Heat the saute pan to medium high and add about 1/2 tablespoon of butter. Cook the patty melts until lightly brown on each side and the cheese is melted, about 2 - 3 minutes for each side. Remove from pan and slice on a diagonal to serve.

Crispy Beef Lettuce Wraps

Requested no less than 4 times so far this month by my clients and family, I feel this recipe is worthy of a blog post. Crispy Beef Lettuce Wraps are the ground beef cousin to a previous post of mine for Barbecued Asian Chicken Lettuce Wraps.

Lean ground beef is browned and seasoned with sauteed onions, hoisin sauce, sesame oil, and soy sauce and gets a spicy kick from pickled ginger - a favorite of My Oldest and No Thank You Boy when we go out for sushi - and Asian chile pepper sauce. Scooped into bibb lettuce leaves and sprinkled with chopped cashews, this handheld meal does not disappoint.

I made a double batch of this Asian inspired recipe for my family. We have been enjoying it in the lettuce leaves and also rolled up with shredded monteray jack cheese in a tortilla. There was a slight revolt at lunchtime today when My Middle One found out that The Husband had just finished off the remaining serving of Crispy Beef Lettuce Wraps.

This is one of those recipes that freezes well. After preparing the filling, cool and freeze in resealable bags. Pull it out of the freezer in the morning and by dinner time just heat for 1 - 2 minutes in the microwave on 70% power. Spoon into lettuce leaves and dinner is served.

Crispy Beef Lettuce Wraps

Print recipe

serves 6

24 Boston Bibb or butter lettuce leaves
1 and 1/2 pounds lean ground beef, 93% fat free
1 tablespoon canola oil
1 large onion, chopped, about 2 cups
3 cloves fresh garlic, minced
1 tablespoon soy sauce or tamari
1/4 cup hoisin sauce
3 tablespoon minced pickled ginger
1 and 1/2 tablespoons rice wine vinegar
2 teaspoons Asian chile pepper sauce or red pepper flakes to taste
1-1/2 (8 ounce) cans water chestnuts, drained and finely chopped
1 bunch scallions, chopped
2 teaspoons Asian (dark) sesame oil
1/3 cup chopped cashews

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a saute pan over medium high heat, add the ground beef and brown, stirring often. Drain off any fat and remove from a pan. Keep warm.

In the same pan over medium high heat, add the canola oil and saute the onions for 8 - 10 minutes. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir to combine. Stir in chopped water chestnuts, scallions, sesame oil, browned ground beef and continue cooking until heated through, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, spoon a portion of the meat into a lettuce leaf and sprinkle with the cashews.

Classic Filet Kebabs with Cucumber Feta Sauce and Another $100 Visa Giftcard Giveaway

It has been a week of BEEF at my house. I have been reading up about lean cuts of beef and deciding which recipes to make next with the beef recipe search. As part of the Lean Meat Match-Up and in conjunction with the Beef It's What's For Dinner people, I chose Classic Filet Kebabs with Cucumber Feta Sauce as my second recipe to prepare this week.

The result....another delicious recipe! It contained all the necessary components of a recipe I will definitely make again.

1. Easy to prepare
2. Delicious
3. A little out of the ordinary
4. Can be served for a weeknight dinner or to dinner guests on the weekend

After quickly marinating the filet and vegetables, I skewered and grilled the kebabs for about 10 minutes. In that time, I combined the ingredients for the sauce and sliced some crusty bread to go along with the meal. I loved cool cucumber sauce spiked with salty feta cheese paired with the charred filet. The sauce was so tasty that I will be making it again to serve with cut up vegetables. Not a complaint from the family on this meal; no leftovers were to be found.

Besides a new recipe to try, I will also be awarding another great prize. As part of the Lean Meat Match-Up, I am giving away some cool swag. To participate in the random drawing for a $100 Visa giftcard, an insulated shopping tote and an I Love Beef apron, fill out the Lean Cut Match-Up questionnaire. Leave a comment by 12 pm EST on August 22 on this post as to which cut of lean meat matches up with your family. Be sure to leave your email so I can contact you if you are the lucky winner.

By the way, using a RANDOM.ORG, a true random service, a winner was chosen for the first swag giveaway. Congratulations to Deanna G!!!!

Now get off to the store to pick up the ingredients for Classic Filet Kebabs with Cucumber Sauce. You still have time to make them for dinner.

Classic Filet Kebabs with Cucumber Feta Sauce
adapted from a recipe on the Beef It's What's For Dinner website

1 1/2 pounds beef tenderloin steaks, cut 1 inch thick
2 medium red, yellow or green bell peppers, cut into 1-inch pieces
8 shallots - cut in half if large
Salt
Bamboo or metal skewers

Rub --
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce --
1/2 cup plain yogurt
1/3 cup finely chopped seeded cucumber
2 tablespoons crumbled feta cheese
1 clove garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, shallots and bell pepper pieces; toss to coat.

Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.

Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (140°F) to medium (150°F) doneness, turning once. Season kebabs with salt, as desired.

Meanwhile, combine sauce ingredients in small bowl. Serve with kebabs.

Print recipe

Disclosure: The Beef Association and the Beef Checkoff provided the swag bags mentioned above for this giveaway. Dinners for a Year and Beyond was also compensated with a giftcard to help offset the costs of groceries related to recipes being prepared for these blog posts as well as shipping costs associated with mailing prizes to the winners. The recipes were also provided by the Beef Checkoff.

Succulent Filet in a Field of Greens

I am participating in the Beef It's What's For Dinner Lean Cut Match-Up this week. After being contacted by the Beef people, I was to prepare a couple recipes, review the results and give away some cash and prizes. What's not to like?!

I completed the Lean Cut Match-Up questionnaire, and I found out that the perfect lean meat for our family's lifestyle is Filet Mignon. Yum! Freaky how those questionnaires get something like that right. Tonight I prepared Succulent Filet in a Field of Greens and the recipe did not disappoint.

The meal fit with our typical dinner eating style; it had something for everyone. My Middle One loved the garlicky rub on the filet while hardly a word was heard from My Oldest as she devoured the filet and mushrooms. I enjoyed the combination of the warm mushrooms with the cool salad greens along with the charred filet. No Thank You Boy said no thank you to the vegetable portion of the meal and stuck to his typical meal of .... meat. No complants from him. As The Husband was not arriving from the West Coast until late, he will be enjoying his dinner for lunch tomorrow.

I particularly liked that the meal was impressive yet so easy to prepare. It could be served at an elegant dinner party with your guests thinking you spent all day preparing the meal.

To participate in the random drawing for a $100 Visa giftcard, an insulated shopping tote and an I Love Beef apron, fill out the Lean Cut Match-Up questionnaire. Leave a comment by 12 pm EST on August 19 on this post as to which cut of lean meat matches up with your family. Be sure to leave your email so I can contact you if you are the lucky winner.

One winner will be chosen from this post. But if you don't win here, come back later this week to enter again for another chance to win!

Succulent Filet in a Field of Greens

recipe adapted from the Beef It's What's For Dinner website

4 beef tenderloin (filet) steaks, cut 1 inch thick
1 tablespoon olive oil
3 teaspoons minced garlic, divided
1 teaspoon chopped dried thyme
4 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cups red and/or yellow cherry tomatoes, cut in half
1 to 2 tablespoons olive oil vinaigrette
Salt and pepper
4 cups mixed baby salad greens

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 6 to 8 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.

Meanwhile, combine remaining 2 teaspoons garlic, thyme, 1/2 teaspoon salt, and 1/4 teapoon pepper. Press evenly onto beef steaks. Place steaks in same skillet or grill pan over medium heat; cook 10 to 13 minutes for medium rare (140°F) to medium (150°F) doneness, turning once. Remove to platter.

Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.

Season steaks with salt and pepper, as desired. Serve with salad.

Print recipe

Disclosure: The Beef Association and the Beef Checkoff provided the swag bags mentioned above for this giveaway. Dinners for a Year and Beyond was also compensated with a giftcard to help offset the costs of groceries related to recipes being prepared for these blog posts as well as shipping costs associated with mailing prizes to the winners. The recipes were also provided by the Beef Association.

Lean Beef Week - Beef It's What's For Dinner and a $100 Visa Card Giveaway

It's BEEF Week at our house.

I was contacted by the National Beef Cattleman's Association and in conjunction with their Beef It's What's For Dinner website to participate in their Lean Cut Match-Up. We will be eating BEEF for dinner this week and reporting back on the recipes we have tried. And 2 lucky readers will each be receiving a swag bag including a $100 Visa Giftcard, an insulated and reusable shopping tote, and a I Love Lean Beef apron. Yea!!

First up for the Lean Cut Match-Up, I filled out the Lean Cut Match-Up questionnaire to match my family with the lean cut of beef that fits our lifestyle. I was happy to hear we are a Filet Mignon type of family. I typically buy a whole beef tenderloin when it is on sale (at the very affordable price of $5.99 per pound) and either cut it into individual filet mignons or roast or grill it whole. I will be preparing 2 recipes using filet mignon this week from the Beef It's What's For Dinner website.

To join in the BEEF Week fun, visit the Interactive Meat Case on the Beef It's What's For Dinner website to learn more about the variety of nutritious and satisfying beef cuts available, plus find cut descriptions, recipes, cooking tips and more. I enjoyed perusing this feature of the site because I get in a cooking rut sometimes and it introduced me to some new cuts of meat and recipes to try with them.

During the week, I will be posting the recipes I have prepared and my family's review of them. To participate in each of the giveaways, after each of my posts about the recipes I have made, fill out the Lean Cut Match-Up questionnaire and leave a comment on which cut of lean meat matches up with your family. One winner will be chosen each of the 2 days to receive the swag bag. So check back this week to enter the giveaway.

Let the BEEF Week begin!!

Disclosure: The Beef Association and the Beef Checkoff provided the swag bags mentioned above for this giveaway. Dinners for a Year and Beyond was also compensated with a giftcard to help offset the costs of groceries related to recipes being prepared for these blog posts as well as shipping costs associated with mailing prizes to the winners. The recipes were also provided by the Beef Checkoff.

Smothered Skirt Steak

Happy 4th of July!!

The 4th of July is my favorite holiday. The red, white and blue laden parades. Grills loaded with cheesy burgers, barbecue sauced chicken and smoky hotdogs. Overflowing tubs of icy cold beer and pitchers of lemonade. Sprinkle covered cookies and fudgily frosted brownies. And a finale in the night sky of exploding fireworks of every color of the rainbow.

Take this weekend's grilled steaks to the next level. Smothered Skirt Steak elevates grilled steak to a restaurant quality entree and will make you the star of this weekend's barbecues. Skirt steak grills up quickly and a topping of caramelized onions accented with mozzarella and fresh thyme will have your guests thinking they are dining at a 4 star restaurant.

Rave reviews came in for this dinner last night and this morning. My Middle One commented that she could just each the onions by themselves. And The Husband even remarked this morning that I "really stepped up" the usual grilled steak entree.

Here's to a food-filled and patriotic holiday weekend. Happy 4th of July to all!!!

Smothered Skirt Steak

Grilled skirt steak is topped with caramelized onions accented with mozzarella and fresh thyme. Any type of steak would benefit from this topping.

serves 4

2 large onions, about 6 cups sliced in 1/2 inch rings
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, chopped
kosher salt and pepper
1/3 cup beef broth
1 cup packed mozzarella cheese, shredded
2 teaspoons fresh thyme
about 1 and 1/2 - 2 pounds of skirt steak

Heat a large saute pan to medium high and add olive oil and butter. As soon as the butter starts to sizzle, add the onions and toss to coat. Sprinkle with about 1/2 teaspoon salt and 1/2 teaspoon pepper. Turn heat to medium, add the garlic and saute the onions, stirring occasionally, for 15 - 20 minutes or until soft and lightly browned. Add the beef stock and cook for an additional 3 - 4 minutes or until most of the liquid is evaporates. Stir in the cheese and thyme and season to taste with additional salt and pepper. Keep warm while the steaks grill.

Rub the steaks with olive oil and sprinkle with salt and pepper. Grill steaks for about 3 minutes per side for medium rare. Remove from grill and let rest about 5 minutes before slicing. Serve with a generous helping of smothered onions.

Note -- This recipe is another one of mine that can be made ahead of time and reheated. Heat the onion topped steak in the microwave on 70% power for about 45 seconds for each serving. Add an additional 30 seconds of heating time until just heated through.

Beef Stew Bourguignon

I went to visit my sister last week. She lives in Minnesota on a farm with her husband, three kids, a dog, a cat, and their herd of cattle.

My sister has been battling breast cancer for the last 9 months. I would rather just visit her for fun, but I was there to help her with all the daily responsibilities of being a mom because the radiation treatments she has been getting for the past 5 weeks make her very tired.

Her refrigerator and freezer are now full of healthy lunches and dinners. I drove her to Mayo Clinic for her appointments so she could read the newspaper or take a nap during our 1 and 15 minute drive. My niece and I tried to find a dress for her upcoming confirmation ceremony, but unfortunately had no luck.

And I made my sister laugh. I spent my first 3 days on the farm mooing at the cattle and trying to convince them that I was their friend. I just wanted to see them up close. Every time I walked up to the cattle, they would scatter. My sister was confused at my mooing and staring at the livestock and later on confessed that she had no idea what I was doing. I explained that I just wanted to get a closer look at the cattle. She lead me to the barn and gave me a bucket of corn. The cattle came running! After my sister stopped laughing at me, she snapped a few photos as I fed my new friends.

I know she appreciates the help I gave her while I was visiting. As her sister, of course I would do whatever she needed me to do. But the best part of the visit was just hearing her laugh, even if she was laughing at me. During this long emotional and tiring roller coaster of a battle with cancer, it is good to have a laugh.

As the saying goes, laughter is the best medicine.

One of the dinners I made for my sister's family was Beef Stew Bourguignon. It is one of those dishes that tastes even better the next day.

Beef Stew Bourguignon

serves 6

8 slices of bacon, diced
olive oil
2 1/2 pounds of chuck roast, cut into large chunks
salt
pepper
1 pound organic baby carrots
1 large onion, diced
3 garlic cloves, chopped
1 cup red wine
2 cups beef broth, low fat and low sodium
1 teaspoon thyme
2 tablespoons butter
3 tablespoons flour
1 pound button mushrooms, quartered and sauteed

Heat a large Dutch oven and add the bacon. Cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Add enough oil to the dutch oven to equal about 2 tablespoons. Sprinkle the beef cubes with salt and pepper. In batches in single layers, sear the beef for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Add the carrots and onions to the dutch oven and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add 2 teaspoons salt and 1 teaspoon pepper and the garlic and cook for 1 more minute. Add the wine and bring to a boil. Put the meat and bacon back into the pot with the juices. Add the beef broth and thyme. Reduce to a simmer and cover the pot with a tight-fitting lid. Cook on the stovetop for about 1 hour and 45 minutes to 2 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the sauteed mushrooms. Continue simmering the beef stew until the gravy thickens slightly. Season to taste.

Print recipe

Crock Pot Italian Beef Sandwiches

Tailgate - [teyl-geyt] adjective - relating to or pertaining to a picnic set up on a tailgate.

Who would think that eating and drinking in a parking lot surrounded by rows and rows of cars, buses, and RVs could be so much fun?! Food tastes better and a cold beer is that much more thirst quenching when served out of the back of your car while enjoyed with good friends at a sporting event on the outskirts of a huge sports arena.

Spending an afternoon and evening at a college lacrosse tournament, the highlight for me was the tailgate. My contribution to the parking lot picnic was Crock Pot Italian Beef Sandwiches. Thin sliced deli roast beef is combined with roasted red peppers, peppperoncinis, dried thyme and oregano and beef stock. If you are in a hurry, just a couple hours on High are all that is needed to make these satisfying sandwiches which taste like you spent all day preparing them. To make your sandwich more parking lot-worthy, add a generous squirt of Kraft Sharp Cheddar Easy Cheese

Eating out of the back of your car never tasted so good.

No cheese, please.

Crock Pot Italian Beef Sandwiches

serves 12

3 pounds of thin sliced deli roast beef
4 cups of beef stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1 jar (12 ounce) sliced pepperoncinis
1 jar (12 ounce) sliced roasted red peppers
12 long rolls, split
1 can Kraft Sharp Cheddar Easy Cheese

Place all the ingredients in crock pot and stir to evenly distribute. Set crock pot to High and cook for 2 - 3 hours or set to Low for 5 - 6 hours.

To serve, put a generous amount of the beef and peppers into a roll and drizzle with the broth. Squirt cheese on top if desired.

Herb and Balsamic Steak Kebabs

Eating food on a stick is fun. No Thank You Boy will eat twice as much food if I serve it on a skewer. I have made Thai Chicken Tenderloin Satay no less than 5 times this month for my clients and family. And that does not include the numerous Beef Kebabs with Roasted Red Pepper Dipping Sauce and a new client favorite of Herb and Balsamic Steak Kebabs I have prepared this month.

I am officially declaring March the Month of the Kebab.

After mixing up the marinade, add the cubed sirloin steak so it can soak up the herb, balsamic, and Dijon mustard flavors. Thread the beef onto bamboo skewersalong with some peppers and red onion wedges followed by a quick roasting in a hot oven or on the grill is all that is needed for a great dinner. Add a brown rice pilaf with sauteed leeks and peas and you will be eating a delicious dinner with a minimum of fuss.

Dinners for a Year and Beyond. Helping families get back to the dinner table one recipe at a time.

Herb and Balsamic Steak Kebabs
serves 4, 2 kebabs per person

2 large garlic cloves, chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
juice of 1/2 lemon
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon each dried oregano, basil, and thyme
1 1/2 pounds sirloin steak, cubed
1 red pepper, cut in 1-inch pieces
1 green pepper, cut in 1-inch pieces
1 red onion, cut in 1-inch pieces
8 bamboo skewers

Preheat oven to 450 degrees.

In a small bowl, combine the garlic, balsamic vinegar, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, soy sauce, oregano, basil, and thyme. Place the steak in a large resealable bag and add all but 2 - 3 tablespoons of the marinade. Set reserved marinade aside. Let the steak marinate in the refrigerator for 2 - 6 hours.

Thread meat alternately with the peppers and onion on the skewers. Baste the kebabs with the reserved marinade. Place on a broiler pan and roast in oven for about 4 - 5 minutes per side. During the last couple minutes of cooking, turn the oven to broil to slightly char the kebabs.

Remove from oven and let sit covered for 5 minutes before serving.

Note - alternately, the kebabs can be grilled on an outdoor grill for 4 - 5 minutes per side.

Italian Meatloaf

I have not totally fallen in love with the digital age. I do have a cellphone, use my laptop daily, and I zip through my favorite tv shows without commercials because they have been recorded to my dvr. But I am still not convinced all of this technology that has invaded our lives is for the best.

I bristle when I see a little kid glued to a miniature video screen while at a restaurant with his family instead of caring on a conversation. I cringe at the sight of group of teenagers sitting on the couch and all are texting friends not even in the room. Talking on a house phone has become a thing of the past. No longer do my kids' friends call our phone - which actually hangs on the wall - to see if they can go to the movies or the mall. We are always accessible at a moment's notice and have grown impatient if we have to wait for a reply to almost any inquiry.

A favorite time of the month for me is when I cook for one of my clients that lives in a rural area. About 5 minutes before I arrive at their home, my cellphone goes dead. Cell service is very limited in the area so for next 4 or 5 hours no one can contact me. No calls. No text messages. Just me and my pots, pans, spatulas, and bags and bags of groceries. During this extended break from all things digital, I just concentrate on one thing - cooking.

Italian Meatloaf was on my client's menu this week. A cross between a traditional meatloaf and an Italian meatball, the meatloaf is loaded with sauteed onions, celery, and red peppers. The addition of shredded Parmesan cheese, basil, oregano, and fennel seed add the Italian twist. A slathering of tomatoey marinara sauce during the last half hour of cooking completes the satisfying and homey dinner.

It is refreshing to be a little inaccessible for a while. My kids learn to become more self sufficient and fend for themselves without relying on me for answers. I can retrieve messages off my phone from family, friends and clients when cell service resumes on my ride home and usually most of the messages could wait to be answered anyway.

Sometimes I think anonymity is good. A little mystery is intriguing. Being able to "disappear" for a few hours is gratifying. Unplug for an afternoon.

Italian Meatloaf
makes 1 large meatloaf - serves 6

2 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped red pepper
4 chopped garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons fennel seeds
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons Worcestershire sauce
1/2 cup marinara sauce
1 pound ground beef, 85% lean
1 pound ground pork
2 eggs, beaten
1 cup shredded Parmesan cheese plus extra for sprinkling on top
1 cup plain bread crumbs
2 cups of marinara sauce - either homemade or favorite purchased brand

Preheat oven to 375 degrees.

Heat a saucepan to medium high heat and add the butter. When melted, saute the onion, celery, and red pepper for 6 - 8 minutes. Add the garlic and saute for an additional minute. Add the basil, oregano, fennel seeds, salt, pepper, Worcestershire sauce, and marinara sauce. Simmer for 4 - 5 minutes until thickened. Pour mixture into a large bowl and cool.

Add ground beef, ground pork, eggs, Parmesan cheese, and bread crumbs to bowl with the onion mixture and combine gently until the well mixed. On a rimmed baking sheet, form a loaf. Bake for about 30 minutes and then spread about 1 cup of the marinara sauce over the top and side of the meatloaf. Return to the oven and continue cooking for an additional 20 - 30 minutes or until the internal temperature registers about 170 degrees. Remove from oven and let rest about 10 minutes before cutting into thick slices. Serve with remaining warmed marinara sauce and extra Parmesan cheese.

Top 10 Recipes on Dinners for a Year and Beyond

Last year during the Christmas season, I undertook a task that I thought was a difficult one but by no means unattainable. I decided to post my 12 Dinners of Christmas which is a collection of dinner recipes to make during the busy hustle and bustle of the month of December. Surely I would be getting dinner on the table for my family and why not help others do the same?

I started off preparing dinner and posting my family's reviews of the meals with a bang. With the first post for Dinner #1 on December 1st, the second dinner and post on December 3rd, and the third recipe and accompanying post on December 4th, there was no stopping me. Or so I thought. The posts came fewer and farther between as the month progressed and lo and behold I did not finish my 12 Dinners of Christmas endeavour until two weeks after Christmas on January 14, 2009!.

This year, I am giving myself a Christmas gift. Even though I love experimenting in the kitchen and cooking up new recipes, I will be serving my tried and true family and blog favorites for dinner this Christmas season. I will be putting my feet up and perfecting those recipes I know my family enjoys and my readers have commented on as their favorites.

Give one, two, or all of these recipes a try. They are easy to prepare and hopefully will become family favorites in your home too.

Happy cooking and I wish everyone a Merry Christmas and a Happy New Year!!