Beefy Open-Faced Fajita via Flatbread

 

Preheat pizza stone 375º

2 Stonefire authentic flatbreads (I got them on mark down and didn't know what I'd use them for)

2 slices Monterey Jack Cheese

2 slices Colby Jack Cheese

½ finely chopped sweet onion

6-8 oz. grilled beef (top round or London broil), thinly sliced

1 tomato, sliced

1-2 tbsp. parmesan cheese

½ cup red enchilada sauce

2 tbsps. candied jalapeños

fresh chives and thyme (optional)

Did I mention these posts were going to be a miracle?  I thought I was going to be all ready and have my posts done for the challenge.  (We all know what thought did).

So Tall Cool ☺ne likes to grill on the weekends and always has lots of meat to use for the week.  I needed something for B and it just so happens that he cooked beef over the weekend.  I always love it when I can use whatever we have in the fridge that's left over from something else.  The great thing about this recipe is it's very versatile.  It can be any meat you want or if you want completely veggie, that's okay too.  Isn't that what recipes are for? A guide and you make it your own by experimenting with what tastes and works best for you.

Slice the flatbreads and place the cheese inside.  Top with the onion, then the beef. and cover with tomato. Put the tomato over the beef as it keeps it moist when it's cooking and keeps it from drying out.  Then top with the enchilada sauce, parmesan jalapeños and  fresh herbs.  

I used two flatbreads which was more than enough for us.  But we like to have leftovers for lunch for the next day so it worked out perfect.

Cook in preheated oven about 15 minutes.  Remove and let cool slightly.  Cut into quarters and serve with a dollop of sour cream.

Do some experimenting to make it your own.  Don't forget to go see Crackerberries.

Enjoy ♥

This is part of the A-Z blogging challenge.

Szechuan Beef & Broccoli

 

Szechuan Beef & Broccoli

½ lb. boneless tender beef steak

¾ cup beef broth or water

2 tbsp. cornstarch

3 tbsp. soy sauce

1 tbsp. sherry

1 clove garlic

2 tbsp. vegetable oil

½ tsp. red pepper flakes

2-3 broccoli crowns

1 medium onion, chunked

1 medium tomato, chunked

 

 

Slice steak into strips. Combine 1 tbsp. cornstarch, 1 tbsp. soy sauce with sherry and garlic in a small bowl; stir in beef and let stand 15-20 minutes.

 

In large measuring cup combine beef broth, 1 tbsp. cornstarch, 2 tbsp. soy sauce, and red pepper flakes.  Set aside.

 

Heat 1 tbsp. vegetable oil in wok or large skillet over high heat.  Add beef and stir-fry one minute; remove.  Heat remaining oil in skillet; add onion and broccoli, sprinkle with salt.  Stir fry 3-5 minutes or until broccoli is to desired doneness.  Add beef, soy sauce mixture and tomato.  Cook and stir until mixture boils and begins to thicken.

 

Serve over rice.

 

© Crackerberries 2020

Liver and Onions

 

Liver and Onions

      

1 lb. liver (preferably pork) but feel free to us beef or venison
1 cup whole milk (optional)
3 medium onions
3 cloves garlic
1 cup flour
1 tbsp. salt
1 tsp. paprika
½ tsp. pepper
1 stick butter


Soaking the liver in milk for 20-30 minutes tames the taste. If you don’t like that sharp flavor that that liver has, try this.

 

Melt 4 tablespoons butter in large cast iron skillet (or other fry pan).   Add onions and garlic and cook until tender and slightly browned. Remove from pan and cover with a piece of aluminum foil to keep warm.

Combine flour, paprika and pepper in saucer. Drain milk from liver and dredge liver through flour mixture.  Coat really well and shake off excess. Dredge through a second time if there is any flour left.

In wiped out skillet add remaining butter and let it melt over moderately high heat. Add liver; cook 2-3 minutes per side until no longer pink inside. Add onions and garlic back to skillet to warm.  Serve with mashed potatoes and stewed tomatoes…or whatever your favorite sides are.

 

© Crackerberries 2020

Hamburger Enchiladas

Hamburger Enchiladas

Enchilada Sauce:

2 Tbsp. Oil

½ cup finely chopped onion

2 cloves garlic, minced

1 beef bouillon cube

½ cup hot water

20 oz. jar tomato sauce

2 Tbsp. chili powder

1 tsp. sugar

½ tsp. salt

1 tsp. cumin

½ cup cold water

1 Tbsp. cornstarch

Beef Filling:

1 Tbsp. oil

½ cup chopped onion

2 cloves garlic, minced

1 lb. ground beef

6 red chili peppers

2 cups cooked rice

6-8 flour tortillas

8 oz. shredded cheddar cheese

5-6 hot green Chile peppers

Enchilada Sauce:

Heat oil in medium sauce pan; sauté onion, garlic and clove until tender. Dissolve bouillon in hot water; add to onion mixture. Stir in tomato sauce, chili powder, sugar, salt and cumin.  Combine cold water and cornstarch; gradually stir into sauce mixture. Simmer 10-15 minutes or until slightly thickened.

Beef Filling:

In large skillet heat oil; sauté onion and garlic until tender.  Stir in ground beef and cook until no longer pink; drain off excess grease if necessary.  Add peppers, rice and ¾ cup of the enchilada sauce. Simmer 10-15 minutes.

Heat oven to 375º. Pour 1 cup of the enchilada sauce onto a large plate.  Lay tortilla on plate and flip to cover both sides with sauce. Spoon ¼ cup mixture into center and roll up.  Place in lightly greased baking dish seam side down. Continue using remaining ingredients.  Pour remaining enchilada sauce over top.  Bake 375º 15 minutes. Remove from oven and sprinkle with cheese and hot Chile peppers. Bake an additional 5-6 minutes until cheese is melted and bubbly. 

© Crackerberries 2016

Ground Beef Pea Wiggle

Beefy Pea Wiggle

When you need to use up leftovers in the fridge and cupboard, sometimes when you mix them all together, they turn out pretty good.

¾ lb lean ground beef

1 medium onion

2 cloves garlic

1 tbsp extra virgin olive oil

1¾ cup chicken broth

1 cup frozen corn

1 cup frozen peas

1 pkg onion soup mix

2 cans cream of mushroom soup

¼ cup parmesan cheese

1 cup shredded Swiss cheese

2½ cups egg noodles

Preheat oven 375°

In medium skillet heat oil and cook garlic just until aromatic; add onions and cook for 3-5 minutes.  Add ground beef and cook and scramble until no longer pink.

Under-cook noodles by two minutes according to package instructions; drain in strainer and set aside.  Add chicken broth and onion soup mix to pan and heat just to boiling; add cream of mushroom soup and stir until well blended.

Add beef mixture, noodles, corn and peas to soup mixture and combine.  Pour into greased baking dish.  Sprinkle with parmesan cheese and Swiss cheese.  Bake 375° 35-40 minutes until bubble and cheese is slightly browned.  Let stand 5 minutes before serving.

© Crackerberries 2013

Moussaka

Beef-Potato Moussaka

1 lb ground beef

1 onion, chopped

1-2 cloves garlic, minced 

8 oz tomato sauce

1 tsp basil leaves

¼ tsp cinnamon

¼ tsp pepper

¼ cup butter

¼ cup flour

2 cups milk

4 eggs, beaten

½ cup parmesan cheese

½ tsp salt

5 potatoes, peeled and thinly sliced

In large skillet, cook beef, onion, garlic and drain.  Stir in tomato sauce, basil, cinnamon and pepper.  Cook until heated, turn off heat.

Melt butter in sauce pan over medium heat.  Stir in four until smooth.  Pour in milk and bring to a boil, cook and stir constantly for two minutes or until thickened.  Remove from heat, stir a small portion into the eggs and return all to pan and stir well.  Add parmesan cheese to the mixture.

Place half of potatoes in a grease shallow three quart baking dish.  Top with half of the meat mixture.  Arrange remaining potatoes over top and cover with remaining meat mixture. Pour sauce over top.  Bake covered for 45 minutes, remove cover and continue baking for 15 more minutes.  Cool 110-15 minutes before serving.

© Crackerberries 2012

Spicy Beef & Broccoli

½ lb tender beef, cut into thin slices

1 tbsp corn starch

4 tsp corn starch

4-5 tbsp soy sauce

1 tsp sugar

1-2 tsp red pepper flakes

1 tsp fresh grated ginger root

1 tbsp minced garlic

2 cups broccoli florets

8 oz can water chestnuts, drained

1¼ cup water

1 onion chopped

Vegetable oil for cooking

Hot cooked rice

Combine beef, 1 tbsp cornstarch, 1 tbsp soy sauce, red pepper flakes, sugar, ginger and garlic in a small bowl; mix well and set aside for 15 minutes.

Combine water, 4 tsp cornstarch and remaining 3-4 tbsp soy sauce; (add a third tsp of red pepper flakes if you like it spicy) mix well and set aside.

Heat 1 tbsp vegetable oil in large wok over high; add beef and stir fry for 1-2 minutes.  Remove from pan and add 2 tbsp oil and heat over high.  Add broccoli, water chestnuts and onions and stir fry 4-5 minutes.   Stir in beef and soy sauce/water mixture and cook, stirring constantly until mixture bubbles and thickens.

Serve immediately over rice.

© Crackerberries 2011

Marinara Sauce with Beef Braciole

I have been making homemade spaghetti sauce for 25 years or more.  They always come out better each time.  This one is the first one I made without meatballs and sausages and my taste buds say it was the best ever!  Enjoy!

1 whole head garlic, minced (12-16 cloves)

2 Tbsp extra virgin olive oil

1 cup finely chopped broccoli stems

¾ cup spicy salsa

1-28 oz can crushed tomatoes

2-28 oz cans tomato sauce

2-28 oz cans tomato purée

2 large onions, chopped

8 stalks celery, chopped

2 cups chopped sweet peppers

2 Tbsp capers, drained

¼ cup pitted and chopped Calamata olives

2 bay leaves

2 Tbsp oregano

1 tsp red pepper flakes

1 Tbsp basil

1½ tsp fresh ground pepper

Sauté garlic in olive oil for about 3-4 minutes, add broccoli and cook another 2 minutes; add crushed tomatoes and bring to boil.  Add all remaining ingredients, bring to a boil and then reduce heat to simmer; cover and cook, stirring frequently for 5 hours.

For Braciole:

10 oz sirloin steak

6 oz Italian hot sausage

½ cup chopped onion

1 small pepper, chopped

1 cup Italian style bread crumbs

¾ cup beef broth

1 tsp ground marjoram

Salt & pepper

Remove casing from sausage and brown in large skillet with onions and peppers.  Add bread crumbs and broth to cooked sausage and mix well; cool.

Meanwhile, pound steak with mallet to ¼ inch thickness; sprinkle with salt and pepper.  Spread stuffing over steak and roll up.  Secure with poultry pins or string or both. 

Brown on all sides in skillet; place meat roll carefully in sauce and let simmer for last hour of cooking.  Remove braciole from sauce, let cool ten minutes, slice and serve with your favorite pasta, homemade garlic bread and a fine red wine.

© Crackerberries 2011

German Beef Roulade

1 lb sirloin steak

4 slices bacon

4 tsp Dijon mustard

2 cloves garlic, minced

1 medium onion, chopped

4 dill pickle quarters, diced

2 Tbsp flour

2 Tbsp cornstarch

1 can beef broth

1 cup German Riesling wine

Fresh ground pepper

1-2 Tbsp olive oil

With meat mallet, flatten meat into approximately 8x6 inch rectangle.  Spread mustard over meat and sprinkle with pepper.

In cast iron fry pan cook bacon, onions and garlic until bacon is crisp.  Remove from pan, leaving grease.  Spread bacon mixture over beef and add chopped pickles.  Roll up meat from short end and secure with string or skewers.

Preheat oven to 325º.

Brown beef roll on all sides in reserved bacon fat; add more olive oil if necessary; transfer to baking dish.  Stir flour, corn starch and beef broth together in skillet.  Add wine and cook over medium heat stirring constantly until thick and bubbly.  Pour sauce over beef.  Cover and cook in 325º oven for 45 minutes.  Serve with mashed potatoes and green beans.

© Crackerberries 2011

Leesville Beef & Onions

¾ lb boneless tender beef

3 Tbsp cornstarch

4 Tbsp teriyaki sauce

1 Tbsp red wine vinegar

2 cloves garlic, minced

1 cup flat tonic water

1 tsp crushed red pepper flakes

2 Tbsp olive oil

1 cup slice carrots

2 medium onions, peeled, quartered & divided

2 medium green peppers, chunked

Cut beef into one inch bite size pieces.  In medium bowl combine 2 Tbsp of the cornstarch, 1 Tbsp teriyaki sauce, red wine vinegar and garlic and mix well.  Add beef and let stand for 30 minutes. 

In large measuring cup combine tonic water, pepper flakes, 3 Tbsp teriyaki sauce and remaining cornstarch and mix well; set aside.

Heat 1 Tbsp olive oil in large wok over high heat.  Add beef and stir fry one minute.  Remove from pan, add remaining olive oil and stir fry carrots, onion and green pepper for 8 minutes.  Pour in teriyaki sauce mixture and beef and cook stir until mixture boils and thickens.  Serve immediately over rice.

© Crackerberries 2011

The Un-Classic Meatloaf

With food prices sky-rocketing anything to make food go longer is a good thing.  This meatloaf recipe makes a little meat go a long ways.

¾ lb ground beef

¼ lb bulk sausage

1 large clove garlic, minced

½ cup rolled oats

¼ cup potato flakes

1 egg

¼ cup BBQ sauce

1 small onion, diced

1 tsp marjoram

Combine all ingredients in bowl and mix well.  Form into loaf in greased baking dish.  Garnish with ketchup if desired.  Bake 350º for 50 minutes.  

© Crackerberries 2011