Beef Flautas Supreme

Crispy baked ground beef flautas with melted Mexican cheese, topped with fresh pico de gallo and

smoky red pepper crema.

Serves: 2

INGREDIENTS

● 1 onion
● 1 Tex-Mex paste
● 1 tomato
● 1 tbsp Southwest spice blend
● 1/2 cup Mexican cheese blend
● 10 oz ground beef
● 6 flour tortillas
● 4 tbsp smoky red pepper crema
● 1 tbsp olive oil
● 1/3 cup water (for filling)
● 1/2 tsp kosher salt
● 1 tbsp cooking oil, for drizzling 

INSTRUCTIONS

1. Prep

Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and brush with oil. Halve,
peel, and thinly slice onion until you have about 1 tbsp; mince the rest for pico de gallo. Wash and dry produce.
2. Make filling

Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground beef and sliced onion; cook for 3
minutes. Add Southwest spice blend, breaking up beef, until browned and onion is softened, 4-6 minutes. Stir in
Tex-Mex paste and water. Simmer until thickened, 2-4 minutes more. Turn off heat.
3. Assemble and bake

Brush tortillas with olive oil. Place a heaping 1/4 cup filling to one side of each tortilla, sprinkle with Mexican
cheese blend. Roll up tortillas, seam side down, onto the prepared sheet. Bake on the middle rack until golden
brown and crispy, 8-12 minutes.
4. Finish and serve 

Meanwhile, finely dice tomato. In a small bowl, combine tomato and minced onion; season with salt. divide flautas between plates. Top with pico de gallo and smoky red pepper crema. Serve.

 

Meatloaves with Creamy Thyme Sauce

plus Garlic Mashed Potatoes & Brussels Sprouts

Ingredients (2 servings)

•  12 ounces potatoes
•  1 shallot
•  8 ounces Brussels sprouts
•  10 ounces ground beef
•  ¼ cup panko breadcrumbs
•  1 teaspoon garlic powder
•  ¼ ounce thyme
•  1 beef stock concentrate
•  3 tablespoons sour cream
•  2 tablespoons butter
•  Cooking oil
•  Salt
•  Black pepper

Instructions

1.  Preheat oven to 425°F.
2.  Peel and dice the potatoes. Halve the Brussels sprouts and mince the shallot.
3.  Boil the potatoes in salted water until fork tender. Reserve ½ cup cooking water before draining.
4.  Combine the beef, panko, garlic powder, half the minced shallot, 1 tablespoon water, salt, and  pepper. Form into two small meatloaves.
5.  Place the meatloaves on one side of a baking sheet. Toss the Brussels sprouts with oil, salt, and  pepper and place on the other side.
6.  Roast until the meatloaves are cooked through and the Brussels sprouts are browned.
7.  Meanwhile, sauté the remaining shallot with the thyme. Stir in the beef stock concentrate and ¼  cup water. Simmer, then remove from heat and stir in the sour cream and 1 tablespoon butter.
8.  Mash the potatoes with the remaining butter and enough reserved cooking water to make them  creamy. Season with salt and pepper.
9.  Serve the meatloaves with mashed potatoes, Brussels sprouts, and thyme sauce.

 

San Antonio Beef Bowls

with Blue Corn Tortilla Chips, Fresh Salsa & Lime Crema

Ingredients (2 servings)

• 1 tomato
• 1 red onion
• 1 lime
• 1 jalapeño
• 1 clove garlic
• ½ cup jasmine rice
• 10 ounces ground beef
• 1 tablespoon Southwest spice blend
• 1 tablespoon tomato paste
• 1 beef stock concentrate
• 1½ tablespoons sour cream
• ¼ cup Monterey Jack cheese
• 1.5 ounces blue corn tortilla chips
• 1 tablespoon butter
• Olive oil
• Salt
• Black pepper

Instructions

1. Wash and dry the produce. Dice the tomato, slice the onion, mince the garlic, and finely chop the jalapeño (remove seeds if desired). Zest and juice the lime.
2.  Cook the rice with ¾ cup water and a pinch of salt until tender (15–18 minutes).
3.  Make the salsa by combining the tomato, chopped onion, half the lime zest, a squeeze of lime juice, a drizzle of olive oil, and jalapeño to taste. Season with salt and pepper.
4.  Heat olive oil in a large pan over medium-high heat. Cook the onion until softened. Add the garlic,    Southwest spice blend, and another pinch of salt.
5.  Add the ground beef and cook until browned. Stir in the tomato paste, beef stock concentrate, and ¼ cup water. Simmer until slightly thickened. Stir in 1 tablespoon butter.
6.  Mix the sour cream with a squeeze of lime juice and a little water until it reaches a drizzling consistency.
7.  Fluff the rice with the remaining lime zest and 1 tablespoon butter. Season with salt and pepper.
8.  Divide rice into bowls. Top with beef, Monterey Jack cheese, salsa, and lime crema. Serve with tortilla chips and remaining lime wedges.

 

Ginger Soy Beef Bowls

with Jasmine Rice, Sriracha Mayo, Cilantro & Crispy Fried Onions

Ingredients (2 servings)

• ½ cup jasmine rice
• 10 ounces ground beef
• 2 tablespoons mayonnaise
• 1 teaspoon Sriracha (or to taste)
• 4 ounces shredded carrots
• 4 tablespoons Kikkoman® Sweet Soy Glaze
• 4 tablespoons umami ginger sauce
• ½ ounce cilantro
• 1 package crispy fried onions
• 1 tablespoon butter
• Cooking oil
• Salt
• Black pepper

Instructions

- Cook the rice with 1¼ cups water and a pinch of salt until tender (about 15–18 minutes). Keep covered.
- While the rice cooks, roughly chop the cilantro. In a small bowl, mix the mayonnaise with Sriracha to taste.
- Heat a drizzle of oil in a large pan over medium-high heat. Add the ground beef and a large pinch of salt. Cook until browned, breaking into pieces.
- Stir in the shredded carrots, Sweet Soy Glaze, and umami ginger sauce. Cook until the carrots soften and the sauce thickens, about 2–4 minutes.
- Fluff the rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper.
- Divide rice between bowls. Top with the beef mixture, drizzle with Sriracha mayo, and finish with crispy fried onions and cilantro.

Beef n Broccoli

I love making Beef and Broccoli at home. It's such an easy asian dish to make at home, and a good way to fill my kids with some broccoli:) Every time I make it, I have to look this recipe back up so I figured I should probably just add it here to the blog. Then I'll always be able to find it! 

Ingredients:

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying 
• 1 lb flank steak **I used a grilling steak I had in the freezer. A flank is a cheaper cut, but I just used what I had on hand. 
• 1/4 cup cornstarch
• 2-3 large crowns broccoli, cut in bite size florets

Directions:

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
   Don't get the oil too hot.
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3. ** I didn't happen to have fresh garlic or ginger on me, so I added powdered, and started at this step.
   Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4. Remove it from the heat.
5. Slice the steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
6. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
7. Let the beef sit for about 10 minutes so that the cornstarch sticks.
8. As the beef sits, heat up oil in a wok (you may also use a skillet for this step).
9. Heat the oil over medium heat until it's nice and hot, but not smoking.
10. Add the beef to the oil and sauté for for a few minutes, or until the beef is browned on both sides. 
11. Stir the meat around a little so that it cooks evenly. 
12. Remove excess oil if any. 
    
    
    Add the sauce mixture. Let simmer for one minute. 
13. Add broccoli. Cover to help broccoli steam cook. 
    
    
    When broccoli is bright green and tender, remove from stove, serve over rice. 
    
    
    
    
    

Beef Stroganoff

1 lb. stew meat
1/4 c. water
1 pkg. onion soup mix
1 can cream of mushroom
1 pt. sour cream

Cook the first 3 items for 3-5 hours in the crock pot. Add the cream of mushroom soup and sour cream. Serve over noodles or rice.

Mom's New Beef Stew

I got this from The Biggest Loser Cookbook, so you know it's healthy! I love the sweet potatoes instead of regular ones too. We are having it tonight (no that doesn't mean I'm adding a picture), and the kitchen smells great.

1 Tb whole grain oat flour (I use wheat flour)
1/8 tsp garlic powder
1/8 tsp salt
pinch of black ground pepper

1 lb. top round steak, cut into 1" cubes
2 tsp extra-virgin olive oil
8 oz button mushrooms, halved (or other small mushrooms sliced)
1 onion, chopped
1 TB minced garlic
1 tsp dried thyme
2 cans (14 oz each) lower sodium, fat free beef broth
2 carrots, peeled and sliced
1 lb sweet potatoes, peeled and cut into 1" cubes


In medium resealable bag combine flour, garlic powder, salt, and pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.

Set a large non-stick pot over med-high heat until water will sizzle. Add the oil. Add the beef cubes from the bag and brown (about 1 min per side). Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally, for about 10 min or until the onion is tender.

Add broth and carrots. Bring to boil, then reduce to simmer. Cover and cook for 45 minutes.

Add the potatoes. Cook for another 45 minutes.



And for everyone watching their diets I'll share the health info. This makes 9 servings of 1 cup each.

Fat 3g
Protein 13 g
Carbohydrates 13g