Roast Beef Cheesesteaks

This is a yummy version of the traditional cheeseteak sandwhich that is less messy, but just as delicious!

Roast Beef Cheesesteaks

Ingredients:

2 Tablespoons butter

1/4 cup onion, diced

1 green pepper, diced

1/2 pound sliced roast beef, from deli

1/3 cup beef broth

4-6 ounces cream cheese, softened and cut into cubes

2 containers refrigerated crescent rolls

Swiss cheese, cut into strips

Directions

Preheat oven to 375º

In a large skillet, saute onion and pepper over medium heat until soft and the onions are transparent. 

Coarsely chop roast beef and add to onions and peppers.  Stir until the beef is heated through. 

Add beef broth and cream cheese (add the cream cheese a few cubes at a time and add more if you desire more creaminess).  Stir until cheese is melted. 

Lay out the crescent rolls and lay a strip of Swiss cheese in center. 

Scoop about 2 tablespoons of roast beef mixture over the Swiss cheese.  Roll up and pinch the sides of the roll closed. 

Place on an ungreased cookie sheet or baking mat.  Bake for 10-13 minutes or until golden brown. 

Source (with a few tweaks) Favorite Family Recipes

Beef Teriyaki

Sometimes you are just in the mood for some beef! To me, this is a very lady-like approach to eating beef.  The pieces are small and the flavor is powerful.  Serve it with some veggies and rice and it's a complete meal! 

Beef Teriyaki 

Ingredients:

1 15 oz can pinapple chunks with juice

1 cup soy sauce

3/4 cup brown sugar

2 cloves garlic, minced

1 tsp ginger, minced

1 lb skirt steak, sliced thin (or carne asada)

Directions:

In a medium bowl, mix all ingredients together (except beef).  Set aside about 1/2 cup of the sauce; cover and refrigerate.  

Place beef in a plastic bag and pour remaining marinade over beef.  Press out the air and seal the bag.  Marinate for 6 hours or overnight. 

On a grill, preheat to a medium-high heat.  Grill the steak on each side until cooked to desired doneness.  

In a large bowl, pour reserved marinade over the cooked beef and stir until it is well coated.  Serve with rice or fresh grilled pineapple. 

Great to use as shish kababobs too!

Thank you Family Favorite Recipies cookbook!

BBQ Ribs

I never order ribs when I go out to eat.  I don't know why.  I LOVE RIBS.  Maybe it's because they are so messy and I don't need to be all "self-consious" about ribby sauce all over my face when I'm out in public.  

The first time I ate ribs was when my uncle made the most amazing dutch-oven ribs once at Girls Camp when I was a youth.  I clearly remember eating ribs for the first time and being surprised at how delicious they were.  I was actually amazed at the taste.  YUM.

These ribs are pretty tasty, but next time I'll get more.  The meat shrank during the cooking process so there wasn't much there to enjoy. 

BBQ Crockpot Ribs

Ingredients:

1 rack baby back pork ribs

2 cups water

bbq seasonings (you can purchase a bottle or just season with your favorites from your spice rack)

1 bottle of your favorite BBQ sauce

2/3 packed brown sugar

2 Tablespoons Worcestershire sauce

Directions:

Rub ribs with seasonings and place in your slow-cooker.  Cut to fit, if necessary.  Pour in water, cover and cook for 6-8 hours, until the ribs are cooked through and are starting to fall of the bone.  

In a medium bowl, combine BBQ sauce, brown sugar and Worcestershire sauce.  

Heat grill to a medium-high heat and cook 2-3 sections of ribs at a time on the grill.  Coat with the sauce.  Cook 2-3 minutes on each side.  Allow the sauce to get cooked onto the meat. 

If you are using an outdoor grill, place the finished ribs on the upper rack to stay warm and get a smokey flavor.  If you are grilling indoors, cover with foil until ready to serve. 

Thank you Family Favorite Recipes Cookbook!

Crockpot Meatball Subs

We went to a get together with some friends recently, and our friend, Heather, had these yummy meatball subs fixed up for everyone.  While the wives were visiting at the table I asked my friend for the recipe.  As she's telling me the simple steps I hear my husband holler at me from across the room (because he and all the husbands are gathered at the other side of the room giving each other high-fives)  He says, "Ask Heather for the recipe!  These are awesome!"  Whenever there is a meal that he gets excited about, I take note.  I think I made these at our house about 2 weeks later. 

Instant favorite!

Thanks, Heather!

Crockpot Meatball Subs

Ingredients:

1 bag of Italian meatballs (32 ounces)

1 package of spaghetti seasoning (Thick and Zesty)

4 cans of tomato sauce (the small size)

Hoagie rolls

sliced cheese (provolone or mozzarella)

Directions:

Mix the seasoning with the sauce and pour over the meatballs in the crockpot, and cook until the meatballs are heated through and the sauce is nice and thick. 

Serve on hoagie rolls with your choice of cheese, usually provolone is the best. 

Baked Sausage and Noodles

Nothing beats a full plate of noodles drenched in speghetti sauce.  It's pretty hard to go wrong with the basic noodles and sauce.  The best part is if you have those two ingredients as the foundation, you can add such a wide variety of other ingredients and almost always hit a jackpot recipe!  Adding sausage isn't a new idea, but it's a welcomed change in the regular noodles and sauce routine. 

Thanks for another winner, Favorite Family Recipes!

Baked Sausage Noodles

Ingedients

1 package, uncooked ground italian sausage

1 clove garlic, minced 

1 Tablespoon olive oil

1 package noodles, wagon wheel, bowtie or curly (Go crazy!  Pick any one you want)

1 bottle 4-cheese spaghetti sauce

2 tsp red pepper flakes

2 cups mozzarella cheese, shredded

Directions

Preheat oven to 375º

In a large fying pan, heat oil and brown garlic.  Add the sausage and cook until browned, crumbling as you cook.  

In a large bowl, toss the cooked sausage with all the other ingredients, reserving 1 cup of the cheese.  

Pour the pasta mixture into a 9x13 pan that is coated with cooking spray.

Bake about 25 minutes, then remove from oven and top with the reserved cheese.  

Bake another 5 minutes until top cheese is melted. 

Serve with breadsticks. 

FFR cookbook

Meatballs with Greek Yogurt Sauce

You know how every once in a while you make something and it just "hits the spot" in such a way where you end up eating the same meal for at least 4 or 5 meals in a row? 

Well, enter Meatballs with Greek Yogurt Sauce! My goodness, it makes me want to sing.  (Don't worry, I won't).

Seriously, make these and eat them for 5 consecutive meals.

Meatballs with Cucumber Greek Yogurt Sauce

Ingredients:

1 medium cucumber, peeled partially
1 small carton plain Greek Yogurt (5 or 6 oz)
2 Tbsp fresh mint, snipped
1 16 oz package frozen meatballs, thawed
1/2 tsp garlic powder
1/2 tsp crushed red peppers
1/2 tsp dried oregano
1/2 red onion, sliced
1 package flatbread or naan

Directions:

Preheat broiler.

Sauce:
Coarsely shred half the cucumber and combine with yogurt and mint.

In a small bowl combine the garlic powder, peppers and oregano and sprinkle on the thawed meatballs. Place on a baking sheet and cook in the broiler until heated through, turning occasionally. (8-10 minutes)

Slice the other half of the cucumber and set aside.

Warm flatbread in microwave.

Spread the sauce on the bottom of the flatbread or naan and place onion, cucumbers and meatballs over sauce.  Sprinkle with additional seasonings, if desired.

Enjoy!

Slow Cooker Maple Glazed Meatballs

There is something so comforting about meatballs.  The sauce these are cooked in adds so much sweet flavor to them that a little goes a long way.  My family loves these served over rice.  It's such an easy meal to put together (as long as you plan a head of time to allow cooking). And to make it even easier, try the Ready Rice that cooks in the microwave for 90 seconds.  These orange bags have become a staple in our house. 

Recipe used from CrockPot Best Loved Slow Cooker Recipes  

Slow Cooker Maple Glazed Meatballs

Ingredients:

1 1/2 cups ketchup

1 cup maple-flavored syrup

1/3 cup reduced sodium soy sauce

1 Tablespoon quick-cooking tapioca

1 1/2 teaspoon ground allspice

1 teaspoon dry mustard

32 oz frozen fully cooked meatballs

1 20oz can pineapple chunks in juice, drained

Directions:

Combine ketchup, syrup, soy sauce, tapioca, allspice and mustard in crock-pot. 

Carefully stir in meatballs and pineapple into ketchup mixture

Cover and cook on LOW for 5 hours or until meatballs are heated through.  Stir before serving. 

*Serve over rice on on cocktail picks to be served as appetizers

Broccoli and Beef

If you like broccoli and beef, you must try this recipe.  Every bite bursts with flavor.  Be careful not to overcook the meat...the juicier the better.


Broccoli and Beef

Ingredients:

Sauce:

1 Tablespoon rice wine vinagar

2 Tablespoons low-sodium chicken broth

5 Tablespoons oyster sauce

2 Tablespoons light brown sugar

1 teaspoon toasted sesame oil

2 teaspoons cornstarch

Beef and Broccoli:

3 Tablespoons soy sauce

1-2 lbs flank staeak, cut into 2-inch wide strips with the grain, the sliced across the grain in to 1/4 inch-thick slices

6 garlic cloves, pressed

1 inch piece fresh ginger, minced

1 1/2 lbs fresh broccoli, cut into bite-sized pieces

1/3 cup water

3 medium scallions, sliced

Directions:

In a medium bowl, combie beef and soy sauce.  Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour.  Meanwhile, whisk the sauce ingredients together. Set aside.

In another small bowl, combine garlic, ginger and 1 teaspoon peanut oil.  Set aside. 

Heat 1-2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until hot.  Add half the beef and break up clumps.  Cook, without stirring, for about 1 minute, then stir and cook until beef is browned around edges and cooked through.  About 1-2 minutes.  

*Don't overcook the meat (cook just barely so the meat stays tender)  

Transfer the beef to a bowl and cover with foil. 

Heat another 1-2 teaspoons of oil and repeat with the remaining beef. 

Add 1 tablespoon oil to the same, now empty, skillet.  Heat until hot and add broccoli and cook for 30 seconds; add water, cover pan and lower heat to medium.  Steam broccoli until tender-crisp, about 2 minutes. 

Push broccoli to the sides of the skillet and add the garlic/ginger mixture.  Cook, mashing the mixture with a spoon, until fragrant, about 20 seconds.  Stir the mixture into the broccoli.  

Add the beef back to the skillet and toss to combine. 

Whisk the sauce to recombine and add to the skillet.  Cook, stirring constantly, until the sauce is thickened and evenly distributed, about 1-2 minutes.  

Transfer to a serving platter, sprinkle with scallions and serve on top of rice. 

Pot Roast with Red Potatoes and Carrots

As I was learning to cook a roast, I easily went through about 15 roasts (and those suckers are NOT cheap).   One by one, they continued to turn out tough and bland.  I would call my mom after each one to complain and cry to her about the stubborn hunks of meat that refused to fall apart...like they were SUPPOSSED TO!  

Determined to feed my family a juicy and tender roast, I persisted.  Each time, I would tweek something, more broth, lower heat, longer time....Finally, one glorious Sunday afternoon, I pulled my roasting pan out of the oven and VIOLA!  I saw the tender roast I had been dreaming about all along!  Yeeeaah!   

Pot Roast with Red Potatoes and Carrots

Ingredients:

ROAST:

4lb chuck pot roast

2 cans beef broth

salt and pepper, to season (or your favorite seasoning)

8-10 red potatoes

1 white onion

1 bag of baby carrots

1 Tablespoon, Kitchen Bouquet (to darken the color of the gravy)

GRAVY:

3-4 packets of beef gravy mix

1 packet of Au Jus gravy mix

1-3 cups, milk

To cook the roast:

Preheat oven to 225º.  

In a roasting pan, place the roast in the center.  Season with salt and pepper and pour the 2 cans of broth  in.  Surround the roast with the potatoes and carrots. Chop the onion into four equal sections and place around the roast as well.  Add the Kitchen Bouquet.  

Roast in the oven for 5 hours.  After 5 hours, check the tenderness of the meat, turn up oven to 250º and roast another hour. 

To make the gravy:

Remove the roast and veggies and place the roasting pan over the burners on the stove.  While the juices is heating, mix in 3-4 packets of beef gravy mix.  Use a whisk to mix together.  Sprinkle in about half of the Au Jus gravy mix and add enough milk to taste.  You don't want it to be too salty. Heat and stir until the sauce thickens.  

*Our favorite rolls: Kings Hawaiian Sweet Rolls. 

Super Shells

It seems we have been eating a lot of chicken lately, so in search of something a little different, I came across this recipe.  I knew reading it that it would be amazing.  Yummy!  This time, I used sausage and it turned out great!  

Super Shells

Ingredients:

1 box jumbo shells, cooked according to package.  Set aside tossed in some olive oil so they don't stick together. 

1 lb. ground beef or Italian sausage or Turkey 

1 small onion, chopped

1 clove garlic, minced

1 cup bread, torn into pieces

1 Tbsp. parsley, chopped

1/2 tsp salt

1/4 tsp pepper

2 eggs, beaten

1/2 cup milk

3 cup shredded mozzarella cheese, reserving 1/2 cup

1 jar of pasta sauce

Preheat oven to 350º

Heat some oil in the skillet and add onions.  Cook unti tender.  Add garlic and cook about a minute.  Add meat and cook through, make sure you break it up into small pieces.  Set aside to cool.  

In a bowl, mix the bread, spices, eggs, milk and cheese.  Add in the meat mixture. 

Pour about half of the sauce in the bottom of the casserole dish, spread across the surface.  

Stuff the shells with the filling and place in the casserole dish.  Cover the shells with pasta sauce and sprinkle with reserved cheese.  

Bake for 40 minutes. 

*I used a small cookie scoop to stuff the shells.  Makes it easier than using a regular spoon. 

French Dip Sandwich

There is nothing better than a warm, toasted roast beef sandwich with melted cheese with grilled onions and peppers.  Okay, maybe all that with steamy Au Jus sauce to dip it in!  This is at the top of our list of favorites at our house!  

French Dip Sandwich

Ingredients:


1 package of hoagie rolls
1 lb of sliced roast beef (we prefer to get our meat directly from the deli)
1 green pepper, sliced
1 onion, sliced
1 package Provolone cheese
1-2 packages of Au Jus gravy mix


Set oven to broil. 


Prepare the Au Jus gravy as directed.  Place each slice of roast beef in gravy seperately.  Cook until meat and gravy heated through.  Avoid letting it boil. 


In a frying pan, coat with olive oil and saute peppers and onions until they are soft. (At our house we have to do the peppers seperate from the onions because SOMEONE doesn't like peppers)


Butter the rolls and build the sandwich.  Place meat, cheese, peppers and onions on the roll.  


Place in oven and toast until cheese is melted and roll is toasted. 


Pour some of the gravy into a small bowl for dipping. 


Enjoy!

Beef and Mushroom Stroganoff Casserole

A comfort casserole that is warm, meaty and filling.  My favorite part are the fresh mushrooms.  Makes a great leftover dish for lunch the next day too!

Beef and Mushroom Stroganoff Casserole

Ingredients:


1 pound ground turkey or beef
1 small white onion, chopped
1 can Cream of Mushroom soup
1/4 cup water
1 Tbsp worchestshire sauce
1/2 bag of egg noodles
2/3 cup sour cream
1 cup mushrooms, chopped
salt and pepper (to taste)


Preheat oven to 450º.


Cook onions and mushrooms with some olive oil in a skillet.  Add ground turkey (or beef) and cook through.  Season with salt and pepper.  Pour in water, worchestshire sauce and soup.  Simmer for 15 minutes.


Cook noodles in a pot of water.  Drain and add to meat mixture. 


Pour in a casserole dish and bake for 10 minutes.  Spoon sour cream over the top and bake another 5 minutes. 

Hamburger Pie

This is another treasure I've gotten from my awesome mother-in-law.  Hamburger Pie was a regular meal at my husband's house growing up, probably because it's so delicious! It's so comforting and filling.  Perfect for feeding a large group.  Yum! 

Hamburger Pie

Ingredients

1 lb of ground hamburger (I prefer to use ground turkey)

1 egg

1/4 cup ketchup

1 cup milk

1 cup shredded cheese

2-3 cup instant potatoes

1 tsp salt and pepper (to taste)

minced onion (to taste)

Preheat oven to 350º.

Mix raw meat, 1 1/3 cup of dry instant potatoes, egg, ketchup, milk, salt and pepper and minced onion. Spread in an ungreased baking dish. 

Bake uncovered for about 35-40 minutes or until the meat is cooked through.  Prepare the remaining potatoes, add to the top of the meat mixture and cover with cheese. 

Bake until the cheese melts.  (about 5 minutes)

IKEA Meatballs

When looking to furnish a room in our first house we visited IKEA for the first time on a trip to California.  It was love at first sight.  To a young couple looking to buy cheap furniture it was the happiest place on earth. Then, we entered the food court...we couldn't believe it....it just kept getting better.  After a long day of shopping we sat down to enjoy some Swedish meatballs and potatoes. Now, it's the only thing we order when we go.

Dear IKEA,

Please come to Nevada.

A few years later, I found a recipe titled IKEA Meatballs from a cookbook the ladies in my ward put together.  I immediatly tried it.  Now....it's a favorite!

IKEA Meatballs

Ingredients

2 cups cream
1 cup beef broth
1 Tbsp soy sauce
2 Tbsp white flour
2 Tbsp water, cold
salt and pepper (to season)
1 bag frozen meatballs (not Italian style)

In a large skillet bring beef broth to a low boil.  Add the cream.

In a small bowl mix the flour and water to a creamy consistency.

Add to the skillet and stir. (make sure the cream and broth are boiling)

Add salt, pepper and soy sauce.

Allow to simmer to allow sauce to thicken.

Add meatballs and simmer until they are heated through.

Serve with mashed potatoes.

White Castle Sliders

I have never eaten a real White Castle slider, but my husband has.  The first time I made these he said (and I quote) "These taste better than the real thing!"  That is all I needed to hear.  This recipe immediatly found its spot on my list of favorites.

I originally found this recipe from another food blog I follow Favorite Family Recipes.  It's an amazing site.  Go check it out.

To fit our family, I made a few adjustments to the recipe.  Enjoy!

White Castle Sliders

Ingredients:

1 1/2 pounds of ground beef
1 package of dry onion soup mix
1 tbsp creamy peanut butter
1 cup of chopped onion
1/2 cup milk
12 slices of cheese (the processed kind is good)
1 tbsp olive oil
12 Sara Lee dinner rolls

Preheat oven to 350º degrees

In a large bowl mix (with your hands or a spoon) the hamburger, onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet with a lip. Use a cup or rolling pin to roll over the meat to smooth it out.  Try to get it to reach all the edges of the pan. 


Put in oven for about 10 minutes. The meat will shrink. 

While the meat is in the oven, saute the onions in a small frying pan with olive oil.  

Take it out of the oven and put the onions all around the edges to flavor the meat. Place back in the oven for about 15 minutes.

Take it out of the oven. If you want onions on your sliders then spoon them onto the meat from the sides. Add your cheese slices across the entire surface. Put it back in the oven for 7-10 minutes (until cheese is melted). 

At this point there is a lot of juice.  Use a bulb baster to drain some of it from the pan.  

Then add the tops of your rolls and place back in the oven for about 5 more minutes.

Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

*Sometimes we add pre-cooked bacon.
*Enjoy with ketchup and mustard

Salisbury Slop: aka Salisbury Steak

The first time I made this meal, my husband and I had only been married about 8 months.  Anxious to prove my domestic abilities I attempted to make Salisbury Steaks for dinner.  I made every effort to follow the recipe down to the very last detail, but managed to create mushy slop instead of nicely rounded steaks.  Understandably upset, I served my failed meal only to have total sucess read all over my sweet husband's face.  Despite its lousy apperance, the meal tasted delish!  So, it was lovingly renamed: Salisbury Slop.

Fast forward about 8 years and I decided to try again.  Same great taste and this time...no slop!

Salisbury Slop

Not the greatest picture of the final product.  I'll work on my photography skills. 

Ingredients:

1 can (10 3/4 oz.) condensed Cream of Mushroom soup

1 lb of ground beef

1/3 cup of dry bread crumbs

1 small onion, finely chopped

1 egg, beaten

1 tbsp vegetable oil

2 cups sliced mushrooms

Mix 1/4 cup of soup, beef, bread crumbs, onion and egg THOUROUGHLY.  Shape firmly into 4 patties, 1/2 inch thick. 

In skillet over medium high heat, heat oil.  Cook patties until browned.  Set patties aside.  Pour off fat. 

Add remaining soup and mushrooms.  Heat to a boil.  Return patties to pan.  Cover and cook over low heat for about 15-20 minutes or until patties are done (160 degrees)