Black Bean Taco Soup

Ingredients:

1 lb lean ground beef (or ground turkey works too!)

1 medium onion, chopped
1 package mild taco seasoning mix
1 (16 oz) bag frozen corn
1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis

Directions:
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.

Dump the remaining ingredients into the bag, mix together, and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.

Serve with tortilla chips, cheese, sour cream, and guacamole.

Italian Beef Sandwiches

Ingredients:
3 lb bottom round beef roast
2 (1 oz each) packages dry Italian salad dressing mix
1 cup water
1 (16 oz) jar pepperoncini peppers (can substitute milder, sweeter peppers if desired)

Directions:
Mix together salad dressing mixes, water, and peppers in a resealable gallon-sized freezer bag. Add the roast and zip the bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 7 hours or LOW for 10-12 hours.

Serve on your favorite kind of buns.

Swedish Meatballs

Ingredients

• 2 slices fresh white bread
• 1/4 cup milk
• 3 tablespoons clarified butter, divided
• 1/2 cup finely chopped onion
• A pinch plus 1 teaspoon kosher salt
• 3/4 pound ground chuck
• 3/4 pound ground pork
• 2 large egg yolks
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all purpose flour
• 3 cups beef broth
• 1/4 cup heavy cream

Directions

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Garlicky Patty Melts with Provolone

Ingredients

• 2 pounds ground sirloin
• 1 to 2 Fresno chile peppers, seeded depending on heat tolerance, and finely chopped
• 3 to 4 cloves garlic, finely chopped
• 2 small sprigs rosemary, finely chopped
• A handful flat-leaf parsley, finely chopped
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• Softened butter
• 12 slices good quality white or Italian bread
• A couple handfuls arugula or baby spinach leaves
• 12 slices sharp deli-sliced provolone

Directions

Heat a griddle or cast iron pan over medium-high heat.

Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.

Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.

Beef Stroganoff

Ingredients

• 4 teaspoons canola oil
• 1 pound top round, London broil, or flank steak, thinly sliced
• 1 small onion, thinly sliced
• Two 8-ounce packages white button mushrooms, cleaned, stemmed, and sliced (about 5 cups)
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 2 cups low-sodium beef broth
• 1/2 cup dry red wine
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup plain Greek-style nonfat yogurt

For Serving:

• 4 cups cooked whole-wheat egg noodles
• 4 teaspoons minced fresh parsley

Directions

Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate.

Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes.

Return the beef and juices to the pan and stir to incorporate. Sprinkle with the flour and stir until well combined. Add the beef broth, wine, salt, and pepper and bring to a boil. Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes. Stir in the yogurt and cook for 1 minute more.

Spoon the mixture over the noodles and garnish with parsley.

Beef Taco Salad with Chunky Tomato Dressing

Ingredients

For the Meat:

• 3/4 pound lean ground beef (90 percent lean or higher)
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne pepper, plus more to taste
• 1/3 cup water

For the dressing:

• 4 medium tomatoes, diced
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the salad:

• 2 hearts romaine lettuce, chopped
• 1/2 cup grated Cheddar
• 2 ounces baked corn tortilla chips (about 32 chips)

Directions

To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.

To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.

Venison Jerky Marinade

Jeff got a deer this year, so we were on the hunt for some jerky recipes. This is one that we found that turned out delicious.

Ingredients

2 lbs of Venison or Cow Meat

2 C Soy Sauce (Kikkoman is the best)

2 TB Worcestershire Sauce

1/2 C Liquid Smoke

1 C Brown Sugar

Dash Cayenne Pepper

Directions

Mix all wet ingredients together in a large bowl.

Add dry ingerdients and stir until dissolved.

Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. You can cook it in a dehydrator if you have one, or in the oven as follows. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack.

Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.

Not Your Momma's Chili... (so much better)

Ingredients:

1/2 lb ground beef
1/2 lb ground chuck
1/4 lb chorizo
1 small onion chopped
3 cloves garlic, minced
1 pack mild chili mix
1/2 c water (you may want more)
1 can diced tomatoes with chipotle chilies (or rotel with spicy chilies)- not drained
1 can kidney beans- not drained
1 TB brown sugar

Directions:

Brown meats and add onions over medium heat. Stir in seasoning mix. Add remaining ingredients and cook for at least 6 minutes. (I like to add all my ingredients in a crock pot and cook on low for a few hours.)

What to do with left over roast?

Turn it into Tacos!

Shred meat and add hot rotel dip with chilies (or mild if you have little ones) heat in a crock pot til warm. Serve over soft or hard shells.

Southwest Salsa Burgers

Ingredients

• 1/4 cup finely chopped shallots
• 3/8 teaspoon salt
• 1/4 teaspoon ground chipotle chile pepper
• 1/8 teaspoon black pepper
• 1 pound lean ground round
• 1/4 cup refrigerated fresh salsa, divided
• Cooking spray
• 4 (1-ounce) slices Monterey Jack cheese
• 4 Boston lettuce leaves
• 4 (1 1/2-ounce) hamburger buns, toasted
• 8 (1/8-inch-thick) tomato slices

Preparation

1. Combine first 5 ingredients and 2 tablespoons salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

2. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.

3. Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 1 1/2 teaspoons salsa, and 1 bun top.

Mongolian Beef

Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 teaspoons dry sherry
• 2 teaspoons hoisin sauce
• 1 teaspoon rice vinegar
• 1 teaspoon chile paste with garlic
• 1/4 teaspoon salt
• 2 teaspoons peanut oil
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1 pound sirloin steak, thinly sliced across the grain
• 16 medium green onions, cut into 2-inch pieces

Preparation

1. Combine first 8 ingredients, stirring until smooth.

2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Sunny's Cheesesteak

Courtsey of Sunny Anderson

Ingredients

For the beef:

• 1 pound flank steak
• 1/2 cup red wine vinegar
• 1 lime, zested and juiced
• 1/4 cup chopped cilantro leaves
• 1 tablespoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

For the sauce:

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 chipotle chiles in adobo (canned), chopped
• 1 tablespoon adobo sauce (from chipotle can)
• 1 1/2 cups heavy cream
• 1 cup processed grated Cheddar

For the sandwich:

• 1 tablespoon vegetable oil, plus more if needed for steak
• 1 red bell pepper, cut into strips
• 4 hoagie rolls
• 1 avocado, pitted and flesh sliced 1/4-inch thick
• 1 cup cilantro leaves

Directions

Place flank steak, red wine vinegar, zest lime juice, cilantro, hot sauce, Worcestershire, salt and ground black pepper in a large plastic bag. Marinate for 1 hour in the refrigerator. Remove flank steak and pat dry. Place in freezer for 1 hour.

Meanwhile, prepare the sauce: Melt butter over medium heat-high heat in a sauce pot. Add flour, chipotle and adobo sauce, stir to combine. Add heavy cream slowly, stirring well with each addition to incorporate. Add cheese and stir until melted. Keep over low heat while finishing sandwich.

Remove flank steak from freezer and slice on the bias against the grain into 1/4-inch thick pieces. Heat 1 tablespoon of oil in a cast iron griddle or skillet, and saute the red peppers until they blacken around the edges, and soften, about 8 minutes. Remove from griddle and turn heat to medium-high, add more oil if necessary and sear steak in batches, about 2 minutes.

To assemble the sandwiches: Cut bread loaves in half, leaving 1 side attached. Layer on avocado slices, top with flank steak, red pepper, and cilantro. Drizzle with chipotle cheese sauce and serve immediately.

Beef Stroganoff Hamburger Dinner in a Skillet

Courtesy of Emeril Lagasse

What I did different: I wanted this to be more of a casserole, so I did every step to the last and put it in a casserole dish. I then put it in a preheated 350 degree oven and sprinkled cheese on top (I had provolone in my fridge he suggested white cheddar). I let it bake for 15-20 minutes, then I served it. This step is not necessary, I just thought it would taste good also.

Ingredients

• 1/2 pound lean ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Essence, recipe follows
• 1 tablespoon olive or vegetable oil
• 1/4 cup chopped yellow onions
• 1 cup sliced white button mushrooms
• 1 teaspoon chopped garlic
• 1/4 pound small elbow macaroni or wide egg noodles, cooked
• 1/2 cup beef broth (I used a whole cup)
• 1/4 cup sour cream
• Grated white Cheddar, optional
• Chopped parsley, for garnish

Directions

Season the beef with the salt, pepper, and Essence.

In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.

Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes.

Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Dry-Rubbed Rib-Eye

Courtesy of Anne Burrell

Ingredients

• 3 tablespoons salt*
• 2 tablespoons brown sugar
• 1 teaspoon pulverized crushed red pepper
• 2 teaspoons pimenton (Smoked Spanish Paprika)
• 1 teaspoon garlic powder
• Oil, for brushing grill
• 2 (22 to 24-ounce) bone-in rib-eye steaks
• Extra-virgin olive oil

Directions

Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.

Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

*or to taste

Slow-Cooker Beef and Black-Bean Chili

There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.

Ingredients

Serves 4

• 1 pound beef chuck, cut into 3/4-inch chunks
• 1 can (15 ounces) tomato puree
• 1 cup dried black beans, rinsed
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons chili powder
• Coarse salt and ground pepper
• 1/4 cup sour cream, for serving

Directions

1. In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

Mini Honey-Mustard Meatloaves with Roasted Potatoes

Ingredients

Serves 4

• 2 tablespoons olive oil, plus more for baking sheet
• 2 tablespoons plus 1 teaspoon honey mustard
• 2 tablespoons ketchup
• 1 pound ground beef chuck
• 1 large egg, lightly beaten
• 1/2 cup panko (Japanese breadcrumbs)
• 1 cup shredded white cheddar (about 4 ounces)
• Coarse salt and ground pepper
• 1 pound white new potatoes, scrubbed and quartered
• 1 tablespoon red-wine vinegar
• 1 head Boston lettuce, torn into bite-size pieces
  

Directions

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
2. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
4. Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

Beef Stroganoff

2 lb Sirloin Steak

4 tbs Butter

1/2 tbs Minced Onion

1/2 lb Sliced Mushroom

1/2 pt Sour Cream

Salt

Nutmeg

*** Pound sirloin or tenderloin very thin and cut into near finger-shaped pieces. Melt 1/2 the butter in a large heavy pan. Add onion, cook and stir till onion is tender. Add beef, cook quickly, about 5 minutes, browning on all sides. Set aside. Sauté mushrooms in remaining butter. Season with salt, pepper, and nutmeg and add to beef. Add cream, heat and season delicately to taste. Serve over buttered noodles.

Yield: 4 Servings

Beef Taco Casserole

1 pound ground meat

1 package taco seasoning

One 6-ounce can tomato paste

1-1/4 cup water

2 cups elbow macaroni

1 can whole kernel corn

2 cups grated cheese

Preheat oven to 350F. Cook beef until slightly browned. Stir in taco mix, tomato paste and water. Bring to a boil. Reduce heat and simmer 10 minutes. Stir occasionally. Cook macaroni. Stir together cooked macaroni and meat mixture. Cover and add 1 cup of cheese. Pour into 2-quart buttered casserole dish. Sprinkle top with remaining cheese. Bake for 40-50 minutes.

Beef Jerky

1 lb beef flank steak

1/2 tsp garlic salt

1-1/2 tsp salt

1/4 tsp fresh ground black popper

Freeze steak partially for easy slicing. Trim off all visible fat. Using a sharp knife, cut the flank steak (with the grain) into strips approximately 3/8 inch wide and the length of the steak. Combine garlic salt, salt and pepper. Sprinkle mix over sliced meat and mix well to distribute evenly. Arrange strips of meat flat and close together on a wire rack in a shallow baking pan. Bake at 175F for 8-10 hours or until dry and almost crisp. Cool on absorbent paper. Store in covered container.

Yield: 16-20 pieces.