September 29th, 2011

Emergency Steak

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This clever idea comes to us from ChefElf and it cracks me up!

Here’s what they say about Emergency Steak:

Do you ever run out of steak? You rummage around foolishly through your fridge to no avail. There is no steak to be found!

Do you happen to have ground beef, milk and Wheaties? For some inexplicable reason do you not want to eat hamburgers or have a bowl of Wheaties?

If you answered “Yes” to one or more of these questions, then I have the recipe for you: Emergency Steak.

The very idea of this is genius. Ground beef, milk, Wheaties, plus a few other ingredients form together to create a replacement – or “Emergency,” if you will – steak.

Here is what the shaping process looks like:

Here is how the “Terminator” would view the steak-making process:

Hilarious, guys!

Now, go out and gather your ground beef, milk and Wheaties, and head over to LanceandEskimo.com for the full recipe and instructions.

It CAN’T be as good as the real thing, but in a pinch it just might do!

Excerpt and photos courtesy of LanceandEskimo.com.


May 27th, 2011

Memorial Day Steakburger Sliders

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It’s tried and true. How can you go wrong with sliders on a sunny, holiday weekend?

Answer:  You can’t.

Try this recipe for scrumptious goodness on a bun – which includes the ever-popular bacon and some tasty seasonings.

Your crew will be happy and so will you!

Bon appetit, my friends! And have a safe and flavorful holiday weekend!

Let’s all remember the reason for the holiday as well. We have much to be thankful for.

Photo courtesy of MyRecipes.com.


April 12th, 2011

R U Up 4 Steak Tartare?

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This French Bistro classic is a polarizing dish.

You either love it or, well, you don’t.

The ingredients must be fresh and your palate must be refined.

With its raw lean steak and raw egg, it’s a relatively easy meal to make. Getting the whole family to enjoy it may be another story.

Kudos if you’re up for anything. This might just be what you’re looking for tonight!

If so, click here for some good advice on making your Steak Tartare the best it can be.

Photo courtesy of AttentionToEating.com.


March 23rd, 2011

Burger-Inspired Poetry

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And now, for your daily exposure to literary greatness -

My Love For Steakburgers Knows No Bounds…

Burger, burger on the wall

So sorry the poodle caught my fall.

It’s just too bad I was running late

Cuz then you might still be on my plate.

I’ll scrape you off – good as new

And wash you down with a Mountain Dew.

 


March 22nd, 2011

Spicy Steakburgers

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You’re getting verrrry hungry. . .

Your grill is dusted off, right? Well, put these babies on!

These Two-Pepper Burgers feature jalapenos and chipotle in adobo. Ayayayayyyy!

But. . . the mayonnaise is an unexpected twist – as well as a few other goodies. You’ll just have to check it out for yourself here.

And, uh, have a beverage handy. I’m just sayin’, you’ll thank me. Really.

Happy burgering – spring has sprung!

Photo courtesy of Shine.Yahoo.com.


February 3rd, 2011

Super Bowl Spectacular: Mom’s Meat Balls

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Fifteen people are coming over to watch somebody whoop up on somebody in Dallas this Sunday. You must feed them. Want to be the host or hostess with the mostest?

Think outside the wing box and serve these babies.

Mom’s Meat Balls with a Devil’s Own Dipping Sauce can be a fantastic appetizer – or if you’re like me, you’ll eat so many of them they become a meal. Oh, the beautiful dipping sauce!

Check out the full recipe here. It’s really easy!

Have a great weekend, everybody! Enjoy the game!

Photo courtesy of LostPastRemembered.blogspot.com.


January 6th, 2011

Nutrition Labels on Meat?

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Beginning in 2012, the USDA will require meat producers to include nutrition labels on cuts of meat like tenderloin, ground beef and the like.

What do you think about this?

Overall, it seems like a good idea to me. Information is, after all, power.

BUT. . . people usually resist change. It’s scary.

So, what do you think? Is this a move for the better or are we becoming more and more Big Brother-like????

Read the whole story about the new changes here.


August 4th, 2010

Baked Beans With Beef

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Wow.  These hearty baked beans can be a meal all on their own.

They’re a meaty mix of ground beef (try this — it’s my fave), sausage, bacon and lots of other good stuff.

You can use them as a dip . . .

. . . or as a side dish with steaks, pork chops, burgers, brisket — anything!

So what are you waiting for? Check out this recipe from awesome Paula at Salad-In-A-Jar.com.

She rocks. And so will you if you bring this to the next neighborhood party.

Photos courtesy of Salad-In-A-Jar.com.


July 16th, 2010

More Beefy, Beachy Goodness

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When you’re at the beach you don’t realize you’re hungry until you’ve stripped off your wet, sandy bathing suit, taken a shower and then sat down.

And then by that time, it’s too late . . . you’re RAVENOUS.

For us, the grumpies start to appear and nobody’s happy until they’ve eaten.

That’s why we like to cook in our little condo. I usually leave the beach early to get the meal rolling and then head off the “grumpies” before they appear.

See how that works?

This gorgeous photo is a steakburger meal we prepared one night. But it’s not just ANY steakburger. It’s got Vidalia (sweet) onions in the beef. And boy do they flavor that beef!

Some of us like to make them into cheese steakburgers (like the one above), but that night I preferred to make mine an onion steakburger with no bun marinaded in Teriyaki sauce. I’m crazy about the stuff. Those yummy onions mixed with the marinade brought out the amazing flavor of the burger. I just plain didn’t need a bun.

Everybody was happy because they got to make theirs however they wanted it.

And those grumpies I mentioned? They stayed far away that night. Well played, if I do say so myself.


December 3rd, 2009

French Onion Steakburgers

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Have you visited CampbellsKitchen.com yet?

I’m all for easy meals, so I took a gander. And this one really caught my eye . . .

xlarge_25508

FRENCH ONION BURGERS

1 pound ground beef

1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup

4 slice cheese

4 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split

Shape the beef into 4 (1/2-inch-thick) burgers.

Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.

Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.

Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.

RECIPE TIPS

Tip: You can also serve these burgers in a bowl atop a mound of hot mashed potatoes, with some of the onion gravy poured over.

Photo and recipe courtesy of CampbellsKitchen.com.


November 20th, 2009

Salisbury Steak — the Right Way

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I truly love Salisbury Steak. The rich flavor of the gravy gets me every time.

salisbury_steak_3

But the ONE TIME I tried to make it (early in my marriage) was a disaster. Read about it here. We STILL talk about it 11 years later.

But it hasn’t soured me on the meal altogether. I just need a new recipe.

Or someone else to cook it.

So today we’re in luck because here is a fantastic recipe for Salisbury Steak and the photos were taken after someone else cooked it. Hooray!

Ingredients:

Salisbury steak-

1 lb ground beef
1/3 cup minced onions
¼ cup cracker crumbs (or bread crumbs)
1 egg (slightly beaten)
1 ½ tablespoons prepared horseradish
1 teaspoon salt
1 teaspoon pepper
3-4 tablespoons butter

Gravy-

1 onion (sliced into rings)
1 teaspoon sugar
2 cups beef broth
1 tablespoon garlic (minced)
1 tablespoon tomato paste
½ teaspoon dried thyme leaves
2 tablespoons flour
¼ cup dry red wine
Parmesan Cheese (for garnish)
Minced parsley (for garnish)

Cooking Instructions:


Step 1:
Combine ground beef, minced onions, cracker or bread crumbs, egg, horseradish, and salt and pepper. Shape into oval patties.

Step 2: Heat 2 tablespoons of butter in a skillet. Cook patties until they are no longer pink inside, about 7-8 minutes on each side. Remove from pan.  (Or if you want, you can grill them.)

Step 3: Add onions and sugar to the pan and sauté for about 5 minutes. Stir in garlic and tomato paste. Sauté for 60 seconds or until paste is browned. Sprinkle the onions with flour and cook for 60 seconds. Stir in beef broth, wine, salt and thyme. Return your patties to the pan and simmer for 10 minutes.

Step 4: Serve patties on top of cheese toast and top with sauce, onions, fresh parsley and parmesan cheese.

Photo and recipe courtesy of BlogChef.net.


November 9th, 2009

Beef Trivia

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What’s the most popular cut of beef?

Want to know how ground beef is used in most American households?

And the most popular side dishes?

You’re in luck!

Check out these “Beef Bytes” from beef.org.  All the little tidbits you’d ever want to know about beef are included.

Enjoy!

http://www.beef.org/udocs/Beef%20Bytes%20Trivia.pdf


September 25th, 2009

Dreamy Meatloaf

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I was craving meatloaf.

I know, it sounds weird, maybe kind of twisted. And it’s SOOOO suburbia.

But I wanted meatloaf.

It’s been really cool outside here and meatloaf is the perfect warm-you-up dinner.

And my husband couldn’t agree more. Heck, he benefits when I have beef cravings.

dreamymeatloaf

I think I had been dreaming about it — which is why I made this picture look kind of dreamy around the edges. Like the meatloaf is floating on a cloud.

Who wouldn’t want to see meatloaf floating on a cloud?

All right, I saw some hands. If you raised your hand, you’re dismissed. The rest of us will discuss how I make my meatloaf.

I use ground beef with onions already in it. It’s scrumptious. Then, add a cup of Italian breadcrumbs, oregano, salt and pepper to taste. Mix in an egg to to help it form the loaf.

Lay bacon strips over the top of the loaf and bake at 350 degrees F for just under an hour.

Oh, the smell is heavenly. The onions, the bacon, the oregano. You can smell it all. FOR AN HOUR.

It’s almost torture.

But then, just when you think you can’t stand it any longer — it’s ready to eat.

It was a dreamy evening scarfing down dreamy meatloaf with my dreamy husband. It was almost like an episode of Mad Men, only without all the yucky stuff on Mad Men.

Hooray for meatloaf!


July 16th, 2009

Beef Tacos, er “Beach” Tacos

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Our beachy vacation featured yummy meals at night. Dinner was always a highlight of the day — after hours of hard play in the sun and sand we were RAVENOUS when it came time to eat.

So one night we made beef tacos (customized for each person, of course) with lettuce, cheese, tomatoes and salsa. But this time we made the taco meat with fajita seasoning. It was a little twist on the tried-and-true taco seasoning packet. Plus, I added my own minced onions.

Magnifique!

tacosinflorida

Oh yeah, I made a rice pilaf, too, to mix it up a little bit from the typical Spanish rice.  I added minced onions to that, too.  Mmmmm, oniony.

This was one meal EVERY person in our group enjoyed. And with 4 kids in the mix, that’s sayin’ something!!!


July 4th, 2009

Recipe! Lemongrass Ground Beef Skewers

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Happy, happy 4th of July to you!

My gift to you in celebration of this day is the gift of food. Well, a recipe, actually.

lemongrassskewers

And I am loving this recipe! It’s a kaboby-meatballish combo (if you ask me) and I LOVE that it uses ground beef.

The light lemongrass is perfect for hot, hot July weather, too!

Enjoy it under the firecrackers tonight!!!!!!!!!!!

Lemongrass Ground Beef Skewers

INGREDIENTS

  • 1/2 cup coarsely chopped lemon grass
  • 1 onion, coarsely chopped
  • 2 cloves garlic
  • 1 1/2 pounds lean ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon white sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil

DIRECTIONS

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
  3. Form meat mixture into 12 meatballs. Thread onto skewers.
  4. Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Recipe and photo courtesy of allrecipes.com.


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

Steak Widget