2 lb + Flank steak butterflied
2 garlic cloves, sliced
1 cup fresh baby spinach
5 – 6 slices provolone cheese
1 small red bell pepper, diced
1 small sweet onion, diced
2 tbs honey mustard
coarse ground black pepper
3 – 5 slices of bacon
Wash, dry and butterfly Flank Steak. Saute onions, red bell peppers, Crimini mushrooms, salt and pepper. Apply mustard to inside of Flank Steak. Layer the stuffing ingredients: Provolone cheese, salt, pepper, parsley, sauteed vegetable and spinach. Roll Flank Steak up to make a log. Apply olive oil to surface. Salt and Pepper Place Bacon on top. Tie with Butchers twine. Roast at 350 F for approximately 1hr or until internal temp reaches 140 F
Rub: 1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. ground sage
1 tsp. dried thyme
¾ tsp. salt
½ tsp. cumin
¼-1/2 tsp. ground red pepper
½ tsp. black pepper
4- 4oz tenderloin steaks (1 inch thick)
Combine rub ingredients and mix well. Rub evenly over the steaks. Heat a large heavy skillet over medium-high heat then coat with cooking spray. Add steaks to pan and cook 4 minutes on each side or to desired degree of doneness. Remove from pan and let stand 5 minutes.
2 cups uncooked egg noodles
1 pound sirloin steak, cut into ¾ inch pieces
1 Tbsp butter
2 Tbsp finely chopped shallots or leeks
8 oz. baby bella mushrooms
1 clove garlic, minced
1 Tbsp soy sauce
3 Tbsp flour
1 ½ cup beef broth
½ tsp black pepper
¼ tsp salt
½ tsp dried thyme leaves
Cook noodles according to package directions omitting salt & fat. Drain. While noodles cook, heat a large skillet over medium high heat. Coat pan with cooking spray. Add steak and sauté for 5 minutes, browning on all sides. Remove from pan and cover. Melt butter in pan over medium heat. Add shallots (leeks) and mushrooms. Saute 4 minutes. Add garlic and sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture and cook 1 minute stirring constantly. Gradually add broth, stirring constantly. Once all broth is added add salt, pepper and thyme. Bring to a boil and cook 2 minutes or until sauce is thickened. Return beef to pan and cook 1 minute or until thoroughly heated through. Serve over egg noodles.
Ingredients 14 oz. smoked sausage, sliced
2 lb. russet potatoes, cleaned & sliced
1/2 medium onion, sliced or diced
1 Tablespoon olive oil or bacon fat
1 1/2 teaspoons sage
1 clove garlic, minced
dash cayenne or hot sauce (opt)
*In a large skillet heat olive oil over medium high heat , add in sliced potatoes. (You can lay them out flat to get more crispy on each side, If you do this it will take about 10 mins to cook on each side. And I usually use 2 large skillets for this to make it go faster. Or you can just throw them in the pan stir them around it will give you more of a softer potato.) Brown potatoes, stirring occasionally. When potatoes are about 85% done or your last 5 minutes of cooking add sausage, onion, garlic, sage, and hot sauce. Reduce heat to medium, and cook until sausage is heated and the onions are soft. You want about a 60/40 ratio with potatoes and sausage
1 pound boneless sirloin steak
1 Tbsp canola oil
2 tsp cornstarch
1 tsp salt
1 tsp low sodium soy sauce
½ tsp sugar
¼ tsp pepper
2 scallions, cut into 2 inch pieces
1 large green pepper, cut in 1/8 inch strips
1 Tbsp canola oil
1 tsp finely chopped ginger root
1 clove garlic, minced
¾ cup shredded carrot
1 tsp chili paste
1 Tbsp low sodium soy sauce
Cut beef across the grain into 1 inch x 1/8 inch thick pieces.
Toss beef with the next 6 ingredients (1 Tbsp oil – ¼ tsp pepper) in a glass bowl, cover & let stand for 30 minutes.
Heat wok or heavy frying pan until 1-2 drops of water bubble & skitter when sprinkled in the wok/pan. Add 1 Tbsp oil & tip pan so the oil covers the bottom of the pan. Add beef, ginger root and garlic & stir fry beef until its brown (about 3 minutes). Add green pepper, carrot and chili paste. Stir fry 1 minute. Stir in green onions and 1 Tbsp soy sauce stir 30 second. Serve over rice.
3 pounds pork shoulder or beef arm roast
7 strips orange zest
5 garlic cloves, sliced
1 large onion cut in 8ths
½ tsp crushed red pepper flakes
1 cinnamon stick
2 bay leaves
1 ½ tsp dried oregano leaves
1 tsp salt
¼ tsp ground cloves
Trim any thick fat from surface of the meat & cut into large chunks. Place in a crock pot. Add enough water to cover by 1 inch. Sprinkle orange zest, garlic slices, onion, red pepper flakes, cinnamon stick, bay leaves, oregano, salt & cloves over meat. Cover and simmer in crockpot on low for 8 hrs or until meat is tender. Remove bay leaves, cinnamon stick and orange peel
Transfer meat to a shallow baking dish, keeping meat in 1 layer. Add enough of the cooking liquid to cover meat halfway. Bake uncovered in a 350 degree oven for 20-30 minutes until meat is slightly crisped. Serve topped with chopped cilantro.
2 pounds bacon burger (1½ pounds beef with ½ pound bacon - should grind twice)
Onion to taste
½ cup cracker crumbs
1/4 cup milk - as needed
Heat oven to 350 degrees. Combine all ingredients except milk; mix well. If mixture seems a little loose, add more crumbs; if dry, add milk, a tablespoon at a time, until mixture reaches desired consistency. Shape into 1-inch meatballs. Place on a sprayed broiler pan and bake 25 to 30 minutes. Can also be pan-fried (don’t crowd meatballs in pan, for better cooking) over medium to medium-low heat, for 20 to 25 minutes. Shake pan frequently to cook on all sides.
1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes. 2. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.) 3. Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired. 4. To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas. Makes 6 servings.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. For topping, combine all ingredients and set aside. To make meatloaf, Mix together all ingredients with your hands until well blended. Using a ½ cup measure, portion mixture into a 12 cup muffin tin. Brush top of each meatloaf muffin with topping. Place muffin tin on prepared baking sheet and bake muffins until cooked through…25-30 minutes. As muffins cook, make tomato gravy. Saute 1 cup onions in olive oil over high heat until softened (about 3 minutes). Add canned tomatoes, and remaining tomato gravy ingredients. Bring to a boil, reduce heat to medium low and simmer 10-15 minutes. Serve muffins topped with tomato gravy. Excellent with mashed potatoes!
Preheat broiler to high. Cook pasta according to package directions omitting salt and fat. Drain in a colander over a bowl reserving ½ cup cooking liquid. Place panko, 1 Tbsp garlic, ¼ tsp salt, black pepper, ground beef and egg in a bowl. Mix to combine. Shape into 12-1 inch meatballs. Heat a large oven proof skillet over medium high heat. Add oil and swirl to coat. Add meatballs to pan and cook 5 minutes browning on all sides. Add remaining 1 Tbsp garlic and cook 30 seconds. Add ½ cup reserved cooking liquid, remaining ¼ tsp salt, 3 Tbsp chopped basil, crushed red pepper and tomatoes to pan. Stir, reduce heat to medium, cover and simmer 15 minutes. Stir pasta into the tomato mixture and spread evenly in skillet. Sprinkle cheese over top and broil until cheese melts (about 1 minute). Sprinkle with remaining chopped basil & serve.