Category Archives: Beef

Fondido Burrito

I am one of those people who tend to get migraines. My mom gets them as well but even worse than I. Unfortunately, I inherited these terrible things. I can’t even begin to explain the intensity of a migraine if you have never had one previously. All you need to know is you never want to experience it. They cause sensitivity to light, to the point I need to lay in bed or I could throw up from the pain. If it doesn’t subside, I would head to ER and get a shot to help alleviate the pain.

On the other hand, I have been migraine free since I became pregnant almost three years ago. I was so ecstatic that my headaches had dissipated with the pregnancy hormones. Well….three years later, I wake up at 4 am from the pain. Writhing in bed, I finally took some medicine which at that point, was already too late. Finally, after falling back asleep for a little bit, I woke up and had to immediately put my sunglasses  on to help mask even the dim lighting first thing in the morning. My head was ragging with a splitting headache directly between my eyes. Unfortunately this was typical for me three years ago.

This day in particular, was the day we celebrated our Father’s Day dinner. My husband was very specific on his request for dinner; a Fondido Burrito wet style. We have a favorite burrito place we frequent for massively cheap burritos that you cannot pass up. My husband was very specific on how he wanted this meal to look. Having my father-in-law over for dinner, was just another reason I had to make this meal succeed regardless of my migraine.

I headed for the store to purchase the items I needed for dinner, hoping and praying that my migraine would subside. As the day progressed, it wobbled back and forth but never really depleted in intensity. As the evening approached, I felt a little bit better but still not so hot. Luckily dinner was a success but definitely took time to prepare as I was lollygagging around trying to keep my thoughts focused on the task at hand.


Burrito Assembly:

  • 1 medium onion, diced
  • Spanish Rice
  • 1 ½ cups black beans (16oz can works as well)
  • 1 cup shredded mozzarella cheese
  • 4 large burrito tortillas
  • Green or Red Enchilada sauce
  • 1 ½ lbs stew meat
  • Tomatoes
  • Sour Cream
  • Cilantro
  • Hot Sauce


  • 2 tbsp garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp parsley
  • 1 tsp itallian seasoning
  • 1 tsp lemon juice
  • ¼ cup Teriyaki Marinade (Soy Vay Veri Veri Teriyaki)
  • ¼ tsp Paprika

Put together the marinade along with stew meat in a large zip lock bag. Marinate over night or at least for 5 hours prior to cooking.

Preheat oven to 425 degrees.

In a large pan, saute onions and garlic until tender.


Once onions and garlic begin to cook add in meat and cook over medium-low heat. Cook until no longer pink.

Note: The higher the temperature, the more tough your meat will become.


Allow the juices to soak in and continue marinating while cooking over med-low heat.


Meanwhile, cook Spanish rice and prepare black beans. Once meat is thoroughly cooked, on a large tortilla assemble a large spoonful of meat, rice and beans. Add cheese, sour cream, hot sauce, tomatoes and cilantro and fold up edges. On a large foil lined broiler pan, place burritos and cook for 10 minutes at 425 degrees.

After ten minutes take burritos out and top with cheese and enchilada sauce. Turn oven to broil and cook until cheese is melted and burrito begins to crisp up.

(Sorry for the lack of pictures during assembly, I was completely distracted by conversation with my father-in-law and my migraine.)


Serve with homemade chips and a fresh salad.



Luckily, even with my migraine, my husband was completely satisfied with his dinner of choice and it exceeded his expectations. :)

Hot Dog Hash

As you all know I love new versions of hot dogs. The same routine of a dog and a bun isn’t always super exciting. As I love to experiment, I took what I had in the refrigerator and came up with two different kinds of dogs: Hot Dog Hash and Hot Dog Mac.

They both were delicious! You can serve this recipe for breakfast, brunch or dinner.


  • 4 hot dogs
  • 4 flour tortillas
  • 1 cup shredded cheese
  • 2 medium russet potatoes
  • ½ onion, chopped
  • 1 tbsp minced garlic
  • ¼ tsp paprika
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cumin
  • 4 medium eggs, over easy

Chop potatoes and toss in a skillet with EVOO and cook over med-low heat.


Chop onion and add to potatoes.


While cooking, add paprika, minced garlic, salt, pepper and cumin.


Once fully cooked, set aside.


Meanwhile, turn the broiler on and slice hot dogs length wise leaving them open like a butterfly. Broil until crispy. 1-2 minutes.

Cook eggs in skillet. I prefer to cook them over easy as the yolk on the potatoes is very tasty.


Once Hot dogs are cooked, top tortillas with cheese.


Broil for 1-2 minutes until cheese is melted.


Top warm tortilla with hot dog and potato mix.



Add egg and fold up like a taco.



Cheeseburger Orzo

This is amazing comfort food the whole family will devour. Trying to think of something that would be a good meal while watching three kids has not been an easy task for me. I am beyond worn out by the time later afternoon comes that dinner is the last thing I want to think about.

We have been barbequing a lot lately as it causes for easy clean up, good food and easy makings. :) But when you BBQ, you tend to run through your meat a lot quicker and run out of ideas. So, while starting up the grill has become my friend, not only because it’s easy but also because I’ve just learned to grill and have thoroughly enjoyed it, I decided to steer clear of the grill tonight! :)

Adding a great twist to Mac N’ Cheese and Hamburger Helper, I came up with this…


  • 1 lb ground turkey
  • 1/2 cup onions, chopped
  • 1 tsp Salt
  • 3 Tbsp Taco seasoning (or 1 packet if not homemade)
  • ¼ tsp red pepper flakes
  • 2 cups Orzo pasta, cooked
  • 4 Tbsp butter
  • 3 Tbsp flour
  • 3 cups milk
  • 1/2 cup parmesan cheese
  • 1 tbsp. Sriracha (optional)
  • 2 cups cheese, shredded (any kind works)

Preheat oven to 350 degrees. Cook turkey with chopped onions, salt and red pepper flakes until fully cooked.

IMG_3991 - Copy

IMG_3992 - CopyOnce cooked add taco seasoning.

IMG_3995 - Copy

Once the meat is cooked and seasoned, set aside. In a medium sauce pan melt the butter over medium heat and add in flour. Gradually stir in milk. Cook until it thickens.


Once thickened, stir in parmesan cheese.


Stir in shredded cheese.


Pour cheese mixture over turkey and Orzo and mix.


Mix well.


Place lid on and bake for 30-40 minutes or until bubbly.


Adapted from

Garlic Infused Pot Roast

When we have pot roast in our family, we infuse the roast with garlic and season it well with a nice rub and let it sit over night. Than we continue to keep this precious roast flavorful and slow cook it all day in the crockpot with some parsnips and other vegetables. Topping off the meal with homemade gravy and potatoes to make this a great Sunday dinner.

We had Marlin (Cathy’s husband) over for dinner as we want to try and keep this relationship growing even though my mother-in-law has passed. Not sure how to refer to him as he is technically Michael’s stepdad, but since we’ve only known him for three months it’s not necessarily the term we grab on to! We call him a good friend! :) He’s a very nice man who has our best interests in mind and has a great bond with Cooper. We want to continue this growth and keep the family connections growing.

Although we enjoy spending time with him, Cooper really enjoys spending time with him and has a special bond that is so cute. It was good conversation and good food to be had.

Now for the pot roast… :)


In the Crockpot:

  • 1 large roast
  • 2 parsnips
  • 6 medium potatoes
  • 2 medium carrots
  • 1 medium onion
  • 2 stalks celery
  • Fresh Rosemary
  • Fresh Thyme
  • Garlic salt
  • Beef Better than Boullion

For the Rub:

  • 1 Garlic bulb
  • Sea salt
  • Black pepper
  • Montreal Seasoning
  • Celery salt
  • Sugar
  • Italian seasoning
  • Onion powder
  • Dill weed

For the Gravy:

  • Beef Better than Bouillon
  • Milk
  • Flour
  • Cornstarch (optional)
  • Drippings from Roast

The night before (if time permitted) cut slits into the roast and stuff garlic cloves all throughout.


For the rub: top roast with rosemary, thyme, and EVOO and place in crockpot.


Meanwhile begin cutting potatoes in cubes.


Sprinkle potatoes on roast and shove down between the sides of the crockpot and roast to help fill space.


Chop carrots in large chunks


Sprinkle throughout the potatoes.


A little trick to cutting onions without crying: Chop in half, slices ends off and then peel. For some reason this always works. I don’t know why, but it does! :)


Quarter the onion and leave chunks large


Sprinkle on top of roast


And lastly, chop parsnips and celery.


Chop celery in large chunks as well. This helps keep them from shrinking too much and getting mushy.


Add to crockpot


imageSprinkle with rosemary, thyme, and garlic salt. Prepare the beef bouillon in hot water to lay upon the roast and veggies.

Heat 2 cups hot water with two bouillon cubes.  This will help add additional flavor while the veggies cook all day long.


Mix bouillon until there are no longer chunks and cover the veggies with broth.


Allow to cook on low all day for 8 hours.


For the gravy:

Take a ladle and scoop out as much broth as you wish. Sift out the seasonings and place in a saucepan.

In a small bowl add 1/2 cup flour and water, keeping the mixture thick. Whish well until there are no lumps. (Keep mix thick but soft enough to pour.image

Pour into saucepan with juice and bring to a boil. Whisk continuously until the gravy begins to form and thicken up. Boil for 1-2 minutes on a low boil.

Turn down heat. At this point if your gravy is too thick add more juice or water to bring your batch to the proper amount. If gravy is too running at this point, mix a 1-2 tbsp. of cornstarch together with a little water creating a paste. Slowly pour into NON boiling gravy and whisk well. (This can be tricky. Adding cornstarch at this point can create lumps. If this happens simply sift out the lumps yet again.

Once you’ve reached the desired amount of gravy and proper thickness, add 1 tbsp. of Beef Better than Bouillon. Mix well. Add about 3/4-1 cup milk and salt and pepper and bring to med-high heat, keeping the boil at bay. Whisk well. Taste test to make sure you have proper flavor! :)

Enjoy! It’s tasty! Great for guests! And…you can relax all day!

Steak Marinade

My husband loves to BBQ and we take advantage of it as much as possible. We like to pull the meat of choice from the freezer TWO days before BBQ’ing as we enjoy a good 24 hours of marinating. It doesn’t always happen but when we can, it tastes significantly better when marinated longer.

We took flank steak out the other day and put it in this delicious marinade!


  • 1 lb flank steak, tenderized
  •  3 tbsp minced garlic
  • 2 tbsp balsamic vinegar
  • 1 tbsp rosemary
  • 1 tsp garlic salt
  • 2 tbsp soy sauce
  • 1 ½ tsp Backyard BBQ
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp celery salt

In a Ziploc bag, add tenderized meat and remaining ingredients. Let it sit over night for best results.


My husband barbequed the steak until medium rare. In our vegetable basket he tossed asparagus with Grape seed oil and minced garlic.

BLTA Hot Dogs

As you’ve learned by all my hot dog recipes, I love to try new things with them. Basically I took all the ingredients I LOVE and compiled them together to make this incredible meal.

Who doesn’t love BACON, LETTUCE, TOMATO, AVOCADO, AND HOT DOGS!?!?!?!?!?!

This meal was so incredible my husband was actually shocked by the look of it. He couldn’t believe he was about to eat hot dogs and bacon together in this delicious tortilla wrap!


For the Sauce:

  • ¾ cup mayonnaise
  • ¼ cup relish
  • 2 tbsp ketchup
  • 1 ½ tbsp hot & sweet mustard

Mix sauce together in a small bowl.


Add Relish


Add Ketchup


Add Mustard


Mix together and set aside.

BLTA Dogs:

  • 4-6 polish dogs
  • 4-6 tortillas
  • 1 onion, chopped
  • a avocado, sliced
  • 1 medium tomato, chopped
  • 4-6 slices of bacon
  • Shredded cheese for topping (optional)

Meanwhile, slice hot dogs lengthwise and broil 2 minutes and flip. Broil another 2 minutes.


After the hot dogs are broiled, broil bacon until fully cooked to your desired crispness.



Place a tortilla on a broiling pan with cheese (add bacon if it was previously made and now cold; this helps it heat up)


I broiled it for 2 minutes until nice and crispy.

Add toppings: tomato, spinach (lettuce), avocado, and sauce mixture.


Fold up and eat! Can be messy but you wont complain once you bite into it!



For less crispy, you can roll up like a burrito, but I like the added crunch. If making for lunch for your wonderful husbands the following day to take to work with them, the less crispy way is easier to send them with.


MMMM enjoy!

Creamy Enchiladas

While I was baking this afternoon I decided to make ahead my enchiladas as they are a great freezer meal or make-ahead-meal. Since we will be headed out to my mother-in-laws tomorrow I wanted to get it done and ready to go.

These enchiladas are simple and very tasty! Although I prefer green sauce I wanted to switch it up as my husband prefers red sauce.


  • 1 lb ground turkey
  • 1 lb spicy sausage
  • 1 cup onion, chopped
  • 2 can olives, chopped
  • 1 large can diced chilies
  • 1 can diced tomatoes
  • 8 oz cream cheese
  • 1 tsp Garlic salt
  • 1 tbsp prasley
  • 1 large can red enchilada sauce
  • 6 cups shredded cheese
  • Tortillas

In a large saucepan cook the meat and onions until full cooked.

Add olives, tomatoes, chilies, cream cheese, garlic, and parsley. Mix well.

Add 1/2 can of enchilada sauce with 2 cups cheese.

Place mixture into tortillas.

Top with remaining sauce and remaining cheese.


Freeze, refrigerate or cook immediately.

Bake at 375 for 20 minutes or until bubbly.

Serve with homemade chips and salsa!



Hot Dog Hash

Hot Dog Hash is delightful to any age and any mouth that is a picky eater. This is great for breakfast/brunch or dinner. It also makes for a great camping meal, simply wrap in foil and cook over the fire.


  • 8 hot dogs
  • 4 large potatoes
  • 1 lb mushrooms, sliced
  • 1 medium onion, chopped
  • 1 apple, diced
  • 1 tsp parsley
  • 1 tsp Italian seasoning
  • 1 tsp garlic salt
  • 1 cup mozzarella cheese, shredded
  • Dijon mustard

Cook hot dogs to your preference. Once cooked, slice hot dogs open and place in a glass dish. Broil for 3 minutes or until crispy.


Meanwhile, add diced potatoes to a skillet and sauté for 4 minutes and add mushrooms, apple and onions along with seasoning and continue cooking until done, reaching desired crispness for the potatoes.


imageOnce cooked, top with mozzarella cheese.

Spoon into a serving bowl and top with open faced hot dog and Dijon mustard.


As you have seen by previous hot dog dishes, I attempt to do something extraordinary for my hot dogs rather then always eating them with a bun. So delicious and puts the right spin on a hot dog meal.

Check out my other recipes here:



Spaghetti Pie

Oh the greatest combination of lasagna and spaghetti all in one yummy dish. My sisters birthday is a week prior to my husbands. We did a joint dinner combing their favorite meals. My sister is a huge lasagna fan but my husbands lasagna recipe is by no means cheap; roughly $50. So, because we did dinner smack dab in the middle of valentines day and Michael’s birthday we decided to go for the more reasonable meal, spaghetti pie. :)

This recipe is quite easy and always a dinner favorite with company.


  • 6 oz spaghetti
  • 2 tbsp butter
  • 1/3 cup grated parmesan cheese
  • 2 well beaten eggs
  • 1-16oz cottage cheese (2 cups)
  • 1 lb ground beef or pork sausage
  • ½ cup onions, chopped
  • 1-8oz can diced tomatoes
  • 1-6oz can tomato paste
  • 1 tsp sugar
  • Pinch of oregano
  • Pinch of garlic
  • Pinch of parsley
  • 1-2 cups shredded mozzarella cheese

Cook spaghetti according to package directions. Stir butter into hot, drained spaghetti. Beat the eggs well and add to pasta with parmesan cheese.



Form spaghetti mixture into 2 pie plates or 1-9×13 greased pans.

Spread cottage cheese on top of pasta.


Meanwhile, cook meat and onions until browned. (I added 1 tbsp of Montreal seasoning as I believe it gives great flavor to meat)


Stir in tomatoes, paste, sugar, oregano, garlic salt and parsley; heat through.


Pour on top of noodles and bake at 350 degrees for 20 minutes.


Sprinkle with mozzarella cheese.

*Make ahead, bake later

**Make ahead and freeze for future use

Beef Yakisoba

This is my first attempt to make yakisoba. I attempted rice noodles awhile ago and absolutely hated them. I’ve avoided making yakisoba for that exact reason. Tonight I decided to be brave and make this meal but using Top Roman noodles. No seasoning packet as they are entirely unhealthy and have nothing to do with this dish so to speak, but I figured I would try this route and ease my anxiety about cooking with rice noodles again.

As the night progressed we decided this recipe would be great without noodles and as a simple stir fry. We had a yakisoba noodle free night and the following day for leftovers I added the noodles. Both were delicious. Although I am obsessed with carbs that I preferred the noodles. My husband on the other hand is a carb hater for the most part and preferred his leftovers as is.


My husband cooked the beef as I think he believes this makes him more “manly.” :) Ha, he’d die if he knew I just said that to ya’ll.


Instructions are below. If you have time to let the meat marinade do so overnight. Otherwise allow for a couple hours to sit in the juices before cooking.

Stir Fry:

  • 1 tbsp sesame oil
  • ½ head of Red Cabbage
  • Brussels Sprouts
  • 1 yellow onion
  • 1 Red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 1 lb fresh green beans
  • 2 Carrots

Chop all vegetables except green beans and place in the Wok with sesame oil, set aside. Meanwhile prepare your sauce.


  • ¼ cup soy sauce
  • ½ cup Worcestershire sauce
  • 2 tbsp ketchup
  • 1 tbsp sriacha sauce
  • 1 tbsp sugar
  • Garlic salt
  • Salt and pepper

In a small bowl combine all ingredients and set aside.

Beef Marinade:

  • 2 Garlic clove, minced
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 tsp sriacha (optional, if you want a little spice)
  • ¼ tsp Red Pepper flakes

In a ziplock bag add beef (tenderloin, sirloin, rib-eye cut into stir fry strips), garlic, soy and Worcestershire sauce, sriacha, and red pepper flakes. Close tightly and let sit over night or if you are making for tonight’s dinner let marinade for 2-3 hours; overnight is best.

Cooking the Delicious Meal:

Heat Wok on medium heat and begin to cook to desired tenderness; I prefer a bit of a crunch to sautéed vegetables.

While the vegetables are cooking, place meat and partial marinade into a fry pan and cook to desired color or lack thereof if you prefer well-done.

2-3 minutes before your vegetables are finished cooking, add sauce and the cooked meat. Let simmer for 2-3 minutes to soak up the flavors.

*If serving over rice noodles follow directions on package. If using Roman noodles, bring water to a boil and boil roman noodles for 2-3 minutes making sure not to overcook. Toss in the Wok and mix well.

My husband took the liberty to chop some mixed nuts to top our yakisoba with. It actually was very delightful.