Tag Archives: beef

Tater Tot Casserole

Posted by Delightfully Doable on 5 November, 2014 None comments

Tater Tot Casserole

Have you ever enjoyed a good comfort meal full of flavor, creamy and deliciousness? There is nothing more satisfying than a wonderful meal full of comfort especially on a cold, cloudy day.

This meal will forever remind me of post pregnancy and my mom visiting and helping out for two weeks. She made this meal and it was one of the only meals I would/could eat. I was sick as a dog but this cheered my upset tummy to no end. My tummy craved tater tot casserole made from the very hands of my adorable mother.

Not only was this meal great for post pregnancy but my mom was recently in the hospital as well. This meal is the epitome of hospitals and healing, full of comfort. Praise be to God as my mom is doing okay and has high spirits given the situation! Bless her soul.

Ingredients:

1 lb ground beef
2 tbsp minced dried onion
2 tsp garlic salt
1 tsp paprika
dash of pepper
1 tsp sea salt
1 medium onion, chopped
4 ounces cream cheese
2 cups fresh green beans (frozen works too)
2 cans cream of mushroom soup**
1 cup shredded cheese
32 ounce tater tots

In a large skillet begin to brown the meat with chopped dried onion, garlic, paprika, salt and pepper.

Stir in chopped onion.

Cook until meat is no longer pink and onions are tender.

Turn on low heat and Cream of mushroom soup**

Mix together well and pour into a greased casserole dish.

Top with green beans

Sprinkle with cheese and…
Top with tater tots.

Bake at 350 degrees for 45 min -1 hour. Or until bubbling and tots are golden brown.

Let stand for 15 minutes and serve.

MMMMMM amazingly comforting and great for healing.

**If opting out of using the cream of mushroom soup. Follow these instructions:

When it comes to adding the cream of mushroom simply add in

6 ounces of cream cheese
1 tsp garlic salt
1 tbsp dried parsley
2 tsp smoked paprika
1/2 tsp salt
1/2 cup milk

Continue as normal with the remainder of the recipe. :)

Sweet And Savory Crockpot Beef Stew

Posted by Delightfully Doable on 3 November, 2014 None comments

Sweet and Savory Crockpot Beef Stew

Fall weather is officially taken a turn and come to land in Portland for the next few months. I know this to be true because at 3 am when I heard a ticking sound, I thought to myself how something horrible was about to happen. But in all reality, that horrific sound that scared me still as could be was only our rain gutters. They finally failed to keep up with the rain that was quickly filling to the brim. The amount of rain these past few days had been impossible to keep up with. Needless to say, my evening scare was fulfilled with something entirely meaningless which allowed me to peacefully fall back to sleep.

I do love the cool crisp mornings, but I must say, I truly do not enjoy the rain for extended periods of time. A little here and there but not torrential downpour for days. There’s something about a rainy day that is comforting but not a hurricane taking over my life. I may be protesting a bit because my son loves outside no matter the weather. Tornadoes and hurricanes mixed with a little snow and ice and my son wouldn’t know the difference as long as he was outside playing. I on the other hand, can handle being outside if it’s not too nor too cold. Hmmm we shall see how this will play out the remainder of winter. I’m a little snow bird who loves to bundle up by the fire with socks, jammies (aka pj’s), blankets and a hot cup of tea or coffee. God changed my life when he brought not only a baby to my life, but a boy.

Enough of my complaining about the rain, I have many months I can continue this banter on rain as it is just beginning. ;)

Anyway, Michael’s step dad was coming over for pumpkin carving and dinner. I always enjoy a cozy meal on a beautiful fall day. This meal was perfect and allowed me to spend time carving pumpkins rather then slaving away in the kitchen.

Here’s what to do:

First- have a rainy day (check)
Second- have pumpkins (check)
Third- have a crockpot and LOVE to use it (check)

VIOLA, watch the magic happen!!!!!

Ingredients:

I lb Stew Meat
1 cups baby carrots (as is)
4 Celery Stalks, chopped
1 Onion, chopped
6 Red Potatoes, chopped
2 Sprigs Fresh Rosemary
1 Bay Leaf
2 1/2 cups water
4 tbsp beef Bouillon
1 tsp garlic salt
1/2 tsp pepper
1 tbsp parsley
2 1/2 tbsp flour

In a crockpot add stew meat, carrots, celery, onion and potatoes.

Add in water and beef bouillon and stir.

Top off with rosemary, bay leaf, garlic, pepper and parsley. Allow to sit for 6-8 hours on low heat.

20 minutes before serving, take a cup of broth and add flour. Mix together until no lumps are present. Pour into the stew and give it a good stir. Let sit for 20-30 minutes.

Serve with fresh garlic toast and a fresh cut green salad.

While the crockpot was cooking, I was enjoying watching my son try and drill holes into his pumpkin.

“Cheez” my boys scooping out the guts…

Yes that’s right, Cooper has scissors in his hands.

The pumpkins are coming to life…or maybe that’s just us.

Marlin, Michael’s step-dad getting in on the magic as well.

pumpkin carving

Helping daddy cut some eyes out.

And here is masterpiece in action.

Carving pumpkins is never really “my thang,” but I do it for the simple joy it brings my son to watch things transform and get goop all over his hands. It was fun and we had a great time together with good food and good conversation.

Flavorful Beef Stroganoff

Posted by Delightfully Doable on 31 October, 2014 None comments

Flavorful Beef Stroganoff

Wanting a recipe that is beyond easy, tastes fabulous and is wonderful for company? This meal is all three combined.

I first had this dish while visiting my sister one night and all of us devoured the entire dish. There was absolutely NO leftovers. Isn’t that the type of meal you want to serve your guests? Isn’t this the type of meal you want to be served if visiting family or friends?

I tell ya, this meal is literally too easy but amazing!!! I can’t stress to you enough how important the Dijon mustard is and I would encourage you all to use exactly what the recipe calls for because this is the “secret” ingredient that makes this meal stand out!

See for yourselves!

Ingredients:

4 tbsp Avocado Oil
1 medium onion, chopped
1 lb mushrooms, sliced
1 lb ground beef
2-3 tbsp beef bouillon (or 1 packet Auju Mix)
3 tbsp Dijon mustard
1/4 tsp black pepper
3/4 cup sour cream
1/2 cup fresh parsley, chopped
16 ounce egg noodles cooked to package instructions

Heat oil in skilled and add chopped onion.

Add in mushrooms and cook until softened.

Add in ground beef and cook until no longer pink.

Stir in beef bouillon (Auju mix), mustard and pepper.

Remove from heat and add sour cream and fresh parsley. Serve on top of egg noodles and enjoy with garlic toast and Caesar salad.

My sister graciously gave me this recipe and is allowing me to share with all of you this amazing, delicious, easy meal!

Steak Marinade

Posted by Delightfully Doable on 10 April, 2014 None comments

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!

Ingredients:

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.

Beef Yakisoba

Posted by Delightfully Doable on 18 February, 2014 None comments

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.

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.

Curried Beef Pies

Posted by Delightfully Doable on 8 January, 2014 None comments

I first had these at my sisters one night and loved them. They are pretty easy and very tasty. She allowed me to have the recipe and share it with you all. I’ve made them a few times and have used both refrigerated and homemade pie crusts. I served this with Roasted Cauliflower and a delicious side salad.

Ingredients:

Pie crust (can use refrigerated pie crust, but I prefer homemade)
1 cup diced potatoes (optional)
½ cup chopped onion
8oz ground turkey
2 tbsp curry powder
1 tbsp minced garlic
Salt and pepper
1 cup peas and carrots
½ cup chicken broth
1 large egg slightly beaten

Heat oven to 400 degress and coat baking sheet with cooking spray. Let pie crust sit at room temperature for 15 minutes. Meanwhile sauté potatoes, onions, garlic, salt and pepper and ground turkey. Once cooked stir in curry powder, peas and carrots and broth. Cook two minutes and remove from heat.

Roll crust on cutting board and cut into 4 equal wedges. Place 1/3 cup filling in middle of wedge (moisten the edges with water if needed to keep from tearing). Fold in half to make a triangle. Press edges to seal.