Beef Burgundy Filed under ( Beef )

I don't cook HOT food as much in the summer as I do in the winter. My husband prefers "lighter faire" in the summer. One of my standby recipes that I throw in the slow cooker or in the oven is Beef Burgundy. I used to only make this in the oven but I have made it in the slow cooker the last several times, and it has turned out great. If you decide to cook in the slow cooker, just cook on low most of the day until the meet is tender. It isn't fancy but all of my family enjoys it!

BEEF BURGUNDY

2 lb. stew meat

1 can French onion soup

1 can cream of mushroom soup

1 8 oz can of mushrooms (or fresh or none)

½ cup red cooking wine

salt and pepper

Salt and pepper the stew meat. I brown mine first but you don’t have to. Mix meat with soups and wine and pour into a large greased casserole dish. Cover and bake at 325 for 3 hours. Serve over white rice!!

Fun Products & Grilling Filed under ( Beef, product review, Vegetables )

Today was my Friday, as we will be starting the wedding festivities tomorrow! This particular wedding is for someone in Josh’s extended family, so I am very excited to see his parents, brothers & sister tomorrow. After the usual work, I came home for some snacking and then headed out to do errands, which included WFs! The wonderful people at Newman’s Own Organics sent me some coupons and I could not wait to use them. Here are the Newman’s products I picked up:

I also picked up a fun box of 365 cereal that was free via coupon I got in the mail:

I also taught 45 minute Body Step. When I got home, I got showered up and prepared for some grilling with Josh. On the menu was burgers for Josh, grilled corn on the cob, peaches, and eggplant (for me!). Josh’s plate of goodness:

And mine ( I served my eggplant with some more un-pictured marinutta - I can’t get enough of this stuff):

Now its time to watch the AWESOME Thursday TV line up. Do you have weekend plans??

South of the Border Lasagna Filed under ( Beef, Mexican )

I am always looking for new and exciting recipes for dinner.  Like I mentioned before, my girls would rather me stick to a few old favorites but everyone is very nice when I try something new.   Sometimes it is "blog worthy" and I have to admit, sometimes it is not. This recipe came from my friend Donna.  Donna is a great Southern cook!  She has some wonderful family recipes and she is great about digging through her jillions of cookbooks to find another perfect recipe.  My girls aren't very hip on lasagna but I thought they might enjoy this Mexican version and they did.  Serve with Mexican Rice and a green salad.

South of the Border Lasagna


2 lbs. ground chuck
1 onion, chopped
1 clove garlic, minced
2 Tbsp Chili powder
3 cups tomato sauce
1 tsp sugar
1/2 to 1 Tbsp salt
1/2 cup sliced ripe olives
4 oz can chopped green chilis
12 corn tortillas
vegetable oil
2 cups small curd cottage cheese
1 egg, beaten
1 Tbsp dried Cilantro
8 oz Monterey Jack Cheese, grated
1 cup grated cheddar cheese

In large skillet, brown meat over med-high heat.  Drain.  Add onion and saute 5 min or until translucent; add garlic and cook 1 minute.  Sprinkle with chili powder and mix well. Add tomato sauce, sugar, salt, olives and chilis.  Simmer uncovered 15 min.  Heat oven 350.  Spray a 13 x 9 with cooking spray.  In a small skillet, heat 1 - 2 Tbsp oil.  Soften tortillas one at a time, flipping with tongs and then allow to drain on a paper towel lined plate. Mix cottage cheese, beaten egg and dried cilantro. Place 1/3 meat mixture into pan, top with 1/2 Monterey Jack cheese, then 1/2 of cottage cheese mixture and top with 1/2 of tortillas.  Repeat ending with meat on top.  Cover with cheddar cheese and bake for 30 minutes.  Allow to stand 15 minutes before cutting.  Toppings - Scallions, sour cream, black olives, etc.

Printable Version

Spicy Flank Steak Filed under ( Beef, grill, Mexican )

I have to say this is one of my FAVORITE recipes. I love it and my family loves it. We had this for dinner tonight and our oldest daughter said, "This is the BEST meal!" I have to admit that my husband is an awesome GRILLER. He always gets the meat perfect - never overcooked and that is so key with this flank steak. I highly recommend this recipe! The leftovers are just as yummy. I have even made this for a large crowd and served with Mexican Pinto Beans, Texmati Rice and Pico de Gallo. You're just gonna love it!

This recipe came from my dear Baylor friend - Lya! Lya is a great cook - I am always curious to know what Lya is cooking!

SPICY FLANK STEAK

¼ cup olive oil
¼ cup minced cilantro
4 garlic cloves, minced
2 tsp. salt
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. cayenne pepper
1 tsp. ground pepper
1 ½ lb flank steak

Mix marinade ingredients together and spread over both sides of steak. Marinate at room temperature for at least 30 minutes ( up to 2 hours). Grill approximately 5 minutes on each side. Slice diagonally across the grain and serve immediately.

** Ours took longer than 5 minutes on each side to get done – more like 10! Please don't overcook!

Printable Version

Mexican Cornbread Filed under ( Beef, bread, Mexican )

Life is insane right now so I went with one of my standby recipes that I have been making for years. I got this recipe about 20 years ago from Diane - a teacher friend when I taught high school. Nothing fancy but the flavors just work together and everyone in my house enjoys - even my picky middle daughter! Jenna actually said this is one of her favorites! I did take a picture of the final product but this recipe just isn't very photogenic. I promise - it tastes much better than it looks.

Mexican Cornbread

1 lb ground beef
chopped onion (I used minced onion)
1 small can green chiles
2 beaten eggs
2 cups cream style corn
2/3 cup milk
1 - 8.5 oz pkg Jiffy Cornbread mix
4-6 slices American Cheese

Preheat oven to 425. Brown ground beef with onions and drain off excess fat. Add green chiles and set aside. Combine eggs, 1 cup of corn and milk with cornbread mix. Stir just until dry ingredients are moistened. Pour half of batter in a greased 9 inch square pan. Top with beef, cheese slices and remaining cup of corn. Pour remaining half of batter on top. Bake 25-30 minutes or until brown on top. Serve with green salad and ENJOY!

Yucca is Yucky Filed under ( Beef, Healthy, Vegetables )

Ahhh Monday. Today turned out to be kind of slow. I tried to maintain a positive attitude and took a break at lunch to go to Starbucks for a Skim Misto which did turn my day around (thanks ‘bucks).

After work, I quickly buzzed home and went for a run. Nothing like exercise therapy. Plus I made it to 6.7 miles today- felt awesome! I then quickly went through the Body Attack tracks I’m teaching tomorrow. I got showered and started on dinner.

I made Josh Steak in the following marinade that I originally posted about here:

1/3 cup olive oil
2 cloves garlic, minced
1 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Mix ingredients. Let steak sit in marinade for ~ 4 hours. Cook under the broiler or on aluminum foil on the grill (looks a little crispy but it was actually cooked just to Josh's liking!!).

I also made him a baked potato:

The baked potato was a substitute for the yucca I made tonight. Has anyone ever tried making yucca? I removed the skin, boiled it until tender, removed the woody core, and then baked it up. The result? YUCK! Maybe its an acquired taste. I was sort of bummed, as I was hoping it would make up a good chunk of my din din. Instead, I ended up with a salad of romaine and spinach topped with oven grilled veggies (peppers, onion, tomatoes, white beans and a little bit of olive oil and chili powder baked in aluminum foil in the oven).

On the side I had a large quantity of cantaloupe and nut butter ;).

What are you looking forward to this week?

Crockpot BBQ Beef Filed under ( Beef )

I feel so reenergized after this weekend! I got in a little extra sleep (thank you peanut!), got in two great runs (and Josh got in extra with with Kaylin), ate some tasty meals & cooked!

Sunday night was man’s night in our house (aka the night Josh has the guys over). I had seen Renee make crockpot bbq beef and knew it would be a perfect meal for man’s night. I altered the spices a bit, but followed her directions otherwise. I think my crockpot must be a super crockpot, because after 6 hours, my 3 lb chuck roast was probably a little over done. I cut it up (rather than pulled it apart) and added in the sauce. Luckily, the guys liked it just fine! I put it on top of baked potatoes with cheddar and served fruit on the side.

 

Thanks for a great recipe Renee! Next time, I will have to take a little cooking time off .

Since I’m not a beef fan, I had some of my 17 North leftover pasta and a big salad. Delicious!

Ready for the week?

Slow Cooker BBQ Beef Sandwiches Filed under ( Beef, Slow cooker )

We love this recipe. I can't tell you how many times I have made this for my family, for guests and for parties. I have had 3 crock pots going at one time. I know you will love it!

SLOW COOKER BBQ BEEF SANDWICHES

2 – 3 lbs. lean boneless chuck roast

1 cup tomato ketchup

2 Tbsp. Dijon-style mustard

4 Tbsp. brown sugar

3 cloves crushed garlic

1 Tbsp. Worcestershire sauce

3 Tbsp. red wine vinegar

1 tsp. liquid smoke flavoring

1 tsp. salt

1 tsp. pepper

10 -12 soft French rolls or sandwich buns

Spray Crockpot with PAM. Place beef in slow cooker. Combine ingredients and pour over the meat. Cover and cook on low 8 – 9 hours. Shred the beef by pulling it apart with 2 forks. Add enough sauce to get the desired texture. Spoon on warm rolls.

Printable Version

Smokey Brisket Filed under ( Beef )

I was with my Baylor friends this past weekend. We have been getting together with this group for like 15 years. Darby is a sorority sister and good friend. She made this for us many times when we first started getting together. We all cooked a ton back then but we have wised up and cook a little now and also enjoy eating out! :) I promise you will love this recipe - it will become a staple!

Smokey Brisket

4 – 6 trimmed brisket

3 Tbsp. liquid smoke

3 tsp. garlic salt

2 tsp. onion salt

2 tsp. celery salt

pepper

3 Tbsp. Worcestershire sauce

Make a paste with the liquid smoke and the 3 salts and paint the brisket with the paste and wrap tightly in heavy duty foil, place in a pan to catch any marinade that may escape and marinate in the refrigerator overnight. Before cooking, pepper and baste the brisket with Worcestershire sauce. Rewrap in new foil. Place in a shallow pan and bake at 225 for 6 hours. Remove brisket from juice and save the juice. Chill the brisket before slicing to make it easier to slice. Use an electric knife and slice thin slices and slice against the grain. Place the meat in a pan and top with the reserved juice. Heat in oven until warm.

*I know this recipe has several steps but don’t let that stop you. It is so yummy and worth the effort.

**This is one of my very favorite recipes. It is a classic that everyone loves. Serve with garlic mashed potatoes and a yummy salad. The meat is great leftover either just eaten cold or on a sandwich with a horseradish spread.

Printable Version

Sunday blahs Filed under ( Beef, Vegetables )

As much as I love how relaxing Sundays are....the thoughts of returning to work on Monday always make me feel rather blah! Anyone else? Josh and I did have a nice day. I walked 2 miles to the pool where I sat and read for a few hours. Josh drove over and joined me later. Afterwards, we headed home for some relaxing and tv and then I just ran a few errands. For din din tonight, Josh had steak, asparagus and bananas:

While I had a monster salad with romaine, tomatoes, asparagus, broccoli slaw mix, white beans, salsa, and a few TJ tortilla flatbreads. Mmm

Afterwards I had an apple and some nut butter. Time for my favorite night of tv- Next Food Network Star, Kendra, Entourage.

What are you looking forward to this week? We have our Body Step launch tomorrow!

Crock Pot Meatballs Filed under ( Beef, Italian, Restaurant Review )

I love getting most of my to dos done on Saturday! With my to do list on the empty side, Sunday is left for more exciting things like beautiful walks outside and brunch! This particular Sunday, we went to Crave for brunch with Josh’s Mom, Josh’s friend Andrew & his monstrous Great Dane, Sawyer:

Crave added an awesome summer salad to their menu that contains peaches & plums. The cornbread croutons are ridiculous good:

 

After brunch, there were just a few things around the house to be done. It was a great day

Today, I am posting my third recipe from the Secret Recipe Club. As a part of the club, each month you’re assigned another Secret Recipe Club blogger to make a recipe from .If you want to join, click here to sign up.

This month, I was assigned The Cookaholic Wife. Nichole has so many fun recipes on her site! I was instantly drawn to her pretty sugar cookies, but decided to go a different route and made her crock pot meatballs. I am a HUGE fan of using the crock pot, especially on days when I know dinner prep time is going to be non-existent. I made these meatballs one of the nights when Josh had the guys over and they were a huge hit. Between three guys, the whole pot of meatballs, a box of pasta, and a loaf of bread I made into garlic bread was gone! Thanks for the great recipe Nichole!

 

Off to do Monday things- teach Pump & work! What are you up to?

Eggo Pizza Review, Tofu Xpress & Meals Filed under ( BBQ, Beef, Breakfast, product review, soy, Vegan, vegetarian )

This is going to be a bit of a packed post! First off, even though I do not post every day, I do cook daily. I wanted to show  you a few of the dishes that have been coming out of my kitchen as of late:

Turkey Stir Fry for Josh (ground turkey, water chestnuts, baby corn, stir fry sauce, sesame seeds) over couscous:

Lots of fresh fruit bowls (ok…this isn’t cooking- but definitely noteworthy ;)):

Ground beef & jalapeno burgers for Josh. Burgers were topped with American cheese and placed on toasted, homemade focaccia bread. Served with pickles & corn:

 

Last night, I tried making up some homemade tofu for me using the Tofu Xpress I won from the fabulous and (almost) married Janetha (big early congrats to Janetha- hope the wedding and honeymoon are incredible!):

The press was SO easy to use! I placed a block of Nasoya Lite Firm Tofu into the press and placed it into the fridge for a couple hours (Tofu Xpress recommends letting the press sit for at least an hour, but you can press overnight as well):

Next, I dumped out the water:

Covered the tofu with a little oil, garlic powder & Italian seasoning and cooked at 425 for ~25 minutes flipping once:

 

I planned to eat it with a little marinara sauce….

but it was just…..ick. Tonight, I’m going to try again and use it in a stir fry (which is how I’ve had it out at restaurants before). If I’m still not feeling it, I’m going to give it another go using either one of Averie or Broccoli Hut’s recipes. I ended up making a loaded sweet potato instead and served it with a mega bowl of melon & yogurt :).

Josh had been away on a business trip and was more excited than even I was about the Eggo Real Fruit Pizza’s we had received:

He asked if he could sample the first pizza, Strawberry Granola. Since he was super hungry, we followed the microwave vs. oven cooking directions. The outcome (sorry, the pizza broke a bit from shipping):

 

According to Eggo, “Eggo Real Fruit Pizzas are an all-in-one combination of fruit and warm toasted granola on an oven baked cinnamon and maple-flavored crust.” Josh thought the flavor of the pizza was awesome- like a parfait in pizza form. The pizzas come in individual packages and retail at $2.79 (according to this website). We both thought this was a bit steep for a single pizza. Josh said he would purchase the pizzas if there was a 2/$3.50 type deal.

The pizzas are also pretty calorie dense. The Strawberry granola contains 400 calories, 12 g of fat, 6 g of saturated fat, 390 mg of sodium and 18 g of sugar (according to the back of the box).

I will let you know my opinion when I give the Mixed Berry Granola a go!

What are you up to this weekend? I have some teaching to do (Attack Friday, Step & Pump Saturday). I am hoping to go to brunch after teaching on Saturday and Sunday I want to get some sun. Have a great one!

Weekend & Vegan Almond Butter Chocolate Chip Cookies Filed under ( appetizer, Beef, Frank, grill )

Friday night: Dinner our with Mandi (with a Martini):

and Bryan at Liberty Tap Room. I got the Hawaiian salad sans chicken plus avocado

Saturday morning: Taught Body Step then off to brunch. J got the red, white, and blue parfait (minus the blue, as he isn’t a blue berry fan) and I got my same old:

Saturday Afternoon: We went to the pool with Mandi & Bryan and then I spent the rest of the day catching up around the house and baking. First up, Vegan Almond Butter Chocolate Chip cookies for my cousins for their birthdays. I used 1 tsp vanilla vs.. 1/2 tsp vanilla & 1/2 tsp almond extract:

So yum. I also made up some granola for my Dad and Mandi & Bryan:

For dinner, Josh & I fired up the grill again. I put some London Broil in this marinade for him and then cooked up some sweet potato & carrot and white potato foil packets. The veggies were covered in a little oil and this spice (disclaimer: Garlic & Herb Mrs. Dash that the company sent me for free to try).

The outcomes: 

We also had big bowls of water melon (I topped mine with yogurt and granola too):

Now we’re headed up to my Aunt & Uncle’s house for a BBQ/Birthday party. I am bringing a simple appetizer, fruit, nuts, cheese & Dr. Krakers:

 

HAPPY FOURTH!!!!!!

I have a feeling Frank, like Murphy, will spend most of today sleeping ;)