best dessert recipes: Beef

Showing posts with label Beef. Show all posts

A Twist On a NYE Favorite

If you know me personally, or have been following the blog for a while now, you know we have a very fun tradition in this house for New Year's Eve. It doesn't involve getting all dressed up, or heading out with the masses. What it does involve is plenty of family time and yummy food. Each December 31st we ring in the new year here at home, just the 3 of us, watching movies or holiday specials, or even mixed martial arts on the tv, all while enjoying a buffet of our favorite appetizers. I filled the table with a huge variety of our most enjoyed "nibbly bits" (as Alex calls them) and we eat all night long, warm and safe in our home.

Today's recipe is a new twist on one of my husband's favorite things I put out on this buffet every year. Probably what is the most simple appetizer ever created. Dried Beef Rolls. You've had these, right?? Cream cheese spread on dried beef, rolled and cut into bite sized pieces. I still remember the first year I made them for him. I had all these amazing dishes sitting out, some kind of complicated, and these simple rolls that took me all of 10 minutes to make were the one thing he was most excited about. The thing he went on and on about. The thing he could not get enough of. I was like "All of this food, and that is what you are most excited about?" Hey, he likes the simple things, what can I say? So every year since they are always included in our New Year's Eve feast.

But this year I will be switching it up just a little, with this fantastic dip that is super tasty, and almost just as easy. It really doesn't take much more time and has incredible flavor. It would be perfect for any holiday party, rather it be next week for Christmas, or if like me you're already planning how to welcome in 2014. It will be here before we know it!

Creamy Beef Spread From Hometown Christmas
1 (8 oz.) package cream cheese, at room temperature
1/4 c. sour cream
1/4 c. mayo
1/4 c. grated Parmesan cheese
1 green onion, finely chopped, plus extra for garnish
1 (2.5 oz.) jar dried beefy, finely chopped and divided

In a bowl beat cream cheese until smooth. Add remaining ingredients, reserving 2 TBS dried beef. Mix well and transfer to a serving bowl. Sprinkle with reserved beef and extra onion. Cover and chill until serving. Serve with crackers.

Shared on The Country Cook Dec. 20, 2013

Appetizers at Very Good Recipes

Shared on The Country Cook Dec. 20, 2013

Appetizers at Very Good Recipes

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Soul Food Saturday #27

Hello, and welcome to the weekend! We actually have a 3 day one because yesterday was Fall Break from school, so this house is especially cheerful! I hope you have some autumn fun planned over the next couple days. Bekki is in the kitchen today with a great Mexican meal that has had me drooling from the minute I first saw them!

After being under the weather for almost a week my sweetheart finally got his appetite back. He turns to me and says, "This is going to sound strange, but I'm hungry and I really want some MEAT, and anyway we have it is fine by me." So I suggested pepper steak burritos. This is a go to recipe that hits the spot every time I make it. With your favorite toppings along side, you can get the perfect burrito for each person. Today we used fresh cooked salsa, shredded cheese and sour cream. You can customize this to your family and friends preferences.

Pepper Steak Burritos

2 large chuck steaks (approx. 3c.) cubed

2 red bell peppers, chopped

2 small onions, chopped

5 oz. mushrooms, sliced

2 jalapenos, chopped

1 envelope taco seasoning

2 tbs. olive oil

1 tsp. garlic powder

1 c. cilantro

8-super burrito size flour tortillas

In a large sauté pan, add oil, steak cubes, and garlic powder. Cook until all edges are browned. Add onions, bell peppers and jalapenos, mushrooms, and taco seasoning. Stir to combine, cover and allow veggies to soften, stirring occasionally.

When ready to serve, warm your tortillas on a griddle pan or in the microwave. And have your favorite condiments ready, enjoy!

Pepper Steak Burritos

2 large chuck steaks (approx. 3c.) cubed

2 red bell peppers, chopped

2 small onions, chopped

5 oz. mushrooms, sliced

2 jalapenos, chopped

1 envelope taco seasoning

2 tbs. olive oil

1 tsp. garlic powder

1 c. cilantro

8-super burrito size flour tortillas

When ready to serve, warm your tortillas on a griddle pan or in the microwave. And have your favorite condiments ready, enjoy!

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Playoff Chili

No other food can welcome the cool days of fall quite like a spicy bowl of chili. Whether you make it up for your family or for a crowd, it is usually a meal received with gratefulness. This Southern Living 2008 recipe for Playoff Chili has been well-named because it is also the perfect addition to those fall tailgating parties. No matter how your team plays, this chili will score some touchdowns.

Print Recipe

Playoff Chili

1 pound ground beef

1 pound ground pork sausage

1 large white onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes with green chiles

1 (12 ounce) bottle beer

1 (8 ounce) can tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground red pepper

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can black beans, rinsed and drained

OPTIONAL:

14 (1 ounce) bags corn chips

Toppings: chopped onion, shredded cheddar cheese, sour cream

In a large dutch oven over medium heat, cook ground beef, ground sausage, onion, green pepper, red pepper, and garlic for about 10 minutes, or until meat crumbles and is no longer pink. Stir in diced tomatoes, beer, tomato sauce, chili powder, cumin, sugar, salt, red pepper, black pepper, and oregano. Bring to a boil. Cover, reduce heat to low, and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add kidney beans and black beans; cover and cook 15 minutes. Makes about 7 cups.

Can be served in bowls, or if desired can be served over corn chips right in the bag. Cut the corn chip bag open along one long side. Spoon 1/2 cup chili onto chips in each bag. Garnish with toppings, if desired.

This chili may be made ahead and frozen up to 3 months in zip-top freezer bags.

This recipe has a balance of spices that will be sure to put points on the scoreboard.

Cover and simmer the chili to combine the flavors and to reduce the liquids for 1 hour and 45 minutes, then add the beans, cooking 15 minutes longer.

Playoff Chili is great served over corn chips, so cut the bag open, scoop in 1/2 cup chili, and pass the plastic spoons. How's that for an easy clean up?

I am entering my Playoff Chili in the Texas Star Chili Cookoff 2013. The contest is from October 9 - 29, and I need your vote! Visit the contest site and click on my bowl to vote for me. Many thanks!

This recipe was shared with:
Weekend Potluck

Print Recipe

Playoff Chili

1 pound ground beef

1 pound ground pork sausage

1 large white onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes with green chiles

1 (12 ounce) bottle beer

1 (8 ounce) can tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground red pepper

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can black beans, rinsed and drained

OPTIONAL:

14 (1 ounce) bags corn chips

Toppings: chopped onion, shredded cheddar cheese, sour cream

This chili may be made ahead and frozen up to 3 months in zip-top freezer bags.

This recipe has a balance of spices that will be sure to put points on the scoreboard.

Cover and simmer the chili to combine the flavors and to reduce the liquids for 1 hour and 45 minutes, then add the beans, cooking 15 minutes longer.

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Beef and Shrimp with Bok Choy

I love expanding my stir fry repertoire. This one is especially good - beef and shrimp combined with crunchy baby bok choy (they are so cute, those baby bok choys!) in a sweet and salty sauce. As often as I can get my hands on those adorable baby bok choys, I will be making this.

Start by cutting up the bok choy. Like with other stir fries, you want the pieces of the vegetables and the meat to be similar sized so that they cook evenly.

Make the sauce by combining the cornstarch, rice wine and oyster sauce.

Whisk until the cornstarch is dissolved.

Now heat the oil in the pan over medium high heat and when it's hot, add the beef.

Toss in the red pepper flakes, then cook and stir for about 2 minutes or until the beef is browned.

Transfer the beef to a plate. Add a little more oil to the skillet, then add the onions,

bok choy and mushrooms.

Cook and stir until the bok choy begins to wilt, about 2-3 minutes. Now whisk the sauce again, and add it to the pan.

Add the beef back in to the pan,

then toss in the shrimp.

Cook and stir until the sauce thickens and the shrimp is warmed through, about 1-2 minutes.

Serve with rice or noodles.

One year ago: Pesto Pasta with Roasted Brussels Sprouts and Smoked Sausage
Two years ago: Goat Cheese Stuffed Mushrooms
Three years ago: Goat Cheese and Apple Bruschetta
Four years ago: Spiced Pear Muffins

Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Totally Tasty Tuesdays, Tasteful Tuesday, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.

Beef and Shrimp with Bok Choy

1/4 cup rice wine
1 1/2 Tbsp. oyster sauce
2 tsp. cornstarch
4 tsp. canola oil, divided
3/4 pound sirloin steak, cut in half lengthwise and thinly sliced
1/2 cup chopped onion
4 oz. fresh mushroom, quartered
1/4-1/2 teaspoon crushed red pepper
6 ounces large cooked shrimp
1 pound baby bok choy, trimmed and sliced into 1-inch pieces

Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef and crushed red pepper; cook, stirring, until the beef begins to brown, 2 minutes. Transfer the beef to a plate.

Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef to the pan, add the shrimp, and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

Serves 4.

Make the sauce by combining the cornstarch, rice wine and oyster sauce.

Whisk until the cornstarch is dissolved.

Now heat the oil in the pan over medium high heat and when it's hot, add the beef.

Toss in the red pepper flakes, then cook and stir for about 2 minutes or until the beef is browned.

Transfer the beef to a plate. Add a little more oil to the skillet, then add the onions,

bok choy and mushrooms.

Cook and stir until the bok choy begins to wilt, about 2-3 minutes. Now whisk the sauce again, and add it to the pan.

Add the beef back in to the pan,

then toss in the shrimp.

Cook and stir until the sauce thickens and the shrimp is warmed through, about 1-2 minutes.

Serve with rice or noodles.

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Asian Meatballs

Confession time: I have never made meatballs. I know! Well, never until now. For Secret Recipe Club this month, I was assigned to Danielle's blog, Hugs and Cookies. She has a ton of recipes that would be fun to try. After finding these Asian meatballs, I knew I had my recipe for the month. Danielle also has a lot of other meatball recipes, so even though this was my first time making meatballs, I can promise you that it won't be my last!

For the meatballs, in a medium bowl combine the ground beef, sesame oil,

egg, garlic, green onions and breadcrumbs.

Mix this up well so that all the ingredients are incorporated. I used my hands - I figured I was going to get them messed up rolling the meatballs anyway! When it's all good and mixed, take the meat and roll it into balls and then place them on a foil lined large baking sheet.

Bake the meatballs for 12-15 minutes or until cooked through. While they're baking, make the sauce. In a measuring cup, combine the hoisin sauce, rice vinegar,

garlic, soy sauce

and sesame oil. Now you'll want to heat up the sauce - you can bring it to a simmer in a saucepan, or to save a dish, you can microwave it for about 1 1/2 minutes (if you're microwaving, wait and do it after the meatballs have been removed from the oven.)

Another thing to do while the meatballs bake is toast the sesame seeds. I do this in a dry skillet over medium heat - just watch them very carefully and shake the pan around frequently - once they start to toast, they will darken quickly so pay attention!

Transfer the cooked meatballs to a serving dish, then cover with the sauce,

and sprinkle with sesame seeds. You can garnish with green onion slices, too!

These meatballs are great served with rice and a vegetable (like asparagus or green beans) and would also be a terrific appetizer. Here's to the beginning of my meatball future!

One year ago: English Muffin Bread
Two years ago: Dalmatian Bars
Three years ago: Poppy Seed Bread
Four years ago: Beef with Broccoli

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in your Mouth, Recipe Sharing, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.

Asian Meatballs

1 pound ground beef
1 tsp. toasted sesame oil
1/2 cup breadcrumbs
1 egg
1 1/2 tsp. minced garlic
1/4 cup thinly sliced green onions
1 Tbsp. toasted sesame seeds

Glaze:
2/3 cup hoisin sauce
1/4 cup seasoned rice vinegar
2 garlic cloves, minced
2 Tbsp. soy sauce
1 tsp. sesame oil

For meatballs, combine the ground beef, sesame oil, breadcrumbs, egg, garlic and green onions in a medium bowl. Mix well until all the ingredients are incorporated. Roll the mixture into balls and place on a large foil-lined baking sheet. Bake at 400 for 12-15 minutes or until cooked through.

Meanwhile, in a small saucepan, combine the hoisin sauce, rice vinegar, garlic, soy sauce and sesame oil. Over medium heat, bring the mixture to a simmer and cook and stir for two minutes.

Transfer the meatballs to a serving dish, cover with the warm sauce, and sprinkle with the toasted sesame seeds. Makes 4 main dish servings, or 8-10 appetizer servings.

egg, garlic, green onions and breadcrumbs.

Bake the meatballs for 12-15 minutes or until cooked through. While they're baking, make the sauce. In a measuring cup, combine the hoisin sauce, rice vinegar,

garlic, soy sauce

Transfer the cooked meatballs to a serving dish, then cover with the sauce,

and sprinkle with sesame seeds. You can garnish with green onion slices, too!

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Back To Back Comparison

A couple days ago I featured my Mom's Goulash, the recipe I had grown up with, and now make for my family regularly. It's simple, tasty and a perfect weeknight supper. And until recent years, it was the only version I knew; but as my culinary knowledge and experiences have expanded, I have discovered there are many different versions of this classic, and today I'm sharing another, that is nothing like the first, but just as yummy, in different ways!

When I first came across this recipe, two things caught my eye. Goulash and Crock Pot. My brain immediately went to that stand by recipe I've used for years and I thought "Oh yeah, I bet you could do that in the slow cooker, making it even easier." Then I went on to read the recipe and realized it was very different than what I was picturing.

According to Wikipedia, "Goulash is a soup or stew of meat, noodles and vegetables, seasoned with paprika and other spices, originating from Hungary." Um, okay, so I guess this is actually closer to a traditional goulash than what I've been calling goulash all these years.

However, in the same article on Wikipedia, it mentions "American Goulash, mentioned in cookbooks dating back to 1914, consists of ground meat, elbow macaroni, and tomatoes in some form." Ah, okay now I see what happened. Someone way back when decided to Americanize a recipe, and a new, very different version was born.

This actually reminds me of another dish that is popular in our house, because it's Mr. Everyday's favorite, Beef Stroganoff, but the addition of tomatoes makes is a very different flavor profile. This is the perfect weeknight supper. Prepare it in the morning before work. Set it and forget it. When you get home, you'll have some noodles to cook and sour cream to stir into the beef mixture. Supper can literally be on the table in about 20 minutes! And the beef? Oh my. So tender. So flavorful. And the sauce over the noodles...YUM!

However you choose to eat your goulash, rather it be a more traditional way, or a more American version, it's a delicious family friendly dish. And nothing says one way is the best way. Personally, I like having different versions of something familiar. It prevent the meal rut we all seem to find now and again.

Crock Pot Hungarian Goulash From Taste of Home
2 lbs. round steak, cut into 1-inch cubes
1 medium white onion, thinly sliced
2 TBS flour
1 1/2 tsp. paprika
1 tsp. garlic salt
1/2 tsp. pepper
1 bay leaf
1 (14.5 oz) can diced tomatoes, with juice
8 oz. sour cream
1 lb. egg noodles
2 TBS butter
2 TBS dried parsley

Place beef and onions in bottom of slow cooker. In a small bowl combine flour, paprika, garlic salt, and pepper. Mix well. Sprinkle over meat and onions. Stir to coat. Add tomatoes. Stir to combine. Add bay leaf. Cook on LOW 8-10 hours until meat is tender. Just before serving, boil egg noodles according to package directions. Drain and return to hot pot. Stir in butter and parsley. Add sour cream to beef mixture and stir well. Serve beef over hot egg noodles. Garnish with extra parsley.

Shared on The Country Cook Sept. 6, 2013

Crock Pot at Very Good Recipes

Shared on The Country Cook Sept. 6, 2013

Crock Pot at Very Good Recipes

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He Finally Got His Enchiladas

Today's recipe is another that has appeared on EMM before, but probably before most of you were around to read it. Yes, it was here when I was just getting started, and I'm pretty sure my husband, mother and maybe a few rogue family members were the only ones who saw it. And with the quality of the photograph I included in that original post, I can't say I'm sad about that. Thank goodness my food photography has come a long way since those days!

This was the perfect time to feature this meal again because it was something little man kept requesting over and over during those months when my oven was out of commission; and as most of you know, it's up and working like a champ again...so we are taking full advantage!

That first week it was in working order again I asked Alex for some ideas on things he had been craving, but I was unable to make. One of the first things out of his mouth was "enchiladas." And while I have a few different recipes for them, including Chicken and Green Chile, I knew these were what he was talking about, without even asking. What can I say? I know my kid!

If your family loves Mexican night, but you're tired of the same old tacos, but don't have the time for much more, you will love these. With only a few ingredients and about 30 minutes you can have a tasty Mexican meal on the table they will love. Add some chips and my Restaurant Style Salsa on the side, and they will think they are sitting in their favorite Mexican joint, not gathered around your kitchen table.

I'm so happy to have my oven in tip-top shape again. But I think my son might be even happier than I am. Some of his favorite things, from desserts to things like this, come from the oven. If you want a simple meal tonight, try these enchiladas, and put your oven to work too!

Easy Beef Enchiladas

1 lb. ground beef

1 (16 oz.) jar picante sauce

8 corn or flour tortillas

8 oz. shredded sharp cheddar cheese

Salt and Pepper to taste

Sour Cream, optional

Green Onions, optional

Preheat oven to 325. Wrap tortillas in foil. Place on oven rack and warm for 5-7 minutes. Remove and increase heat to 350. In a large skillet, brown beef seasoned with salt and pepper, until no longer pink. Drain if necessary. Add 1/2 c. picante sauce and 1 cup cheese. Mix well and cook until combined. Spread 1/2 c. picante sauce in bottom of 9x13 pan. Spoon 2-3 TBS of beef mixture down center of each tortilla. Roll and place seam side down in pan. Top with remaining picante sauce and cheese. Bake uncovered for 20 minutes until heated through and cheese melts. Top with sour cream and green onions, if desired.

Shared on Lady Behind The Curtain Sept. 4, 2013
Shared on The Country Cook Sept. 6, 2013

Mexican at Very Good Recipes

Easy Beef Enchiladas

1 lb. ground beef

1 (16 oz.) jar picante sauce

8 corn or flour tortillas

8 oz. shredded sharp cheddar cheese

Salt and Pepper to taste

Sour Cream, optional

Green Onions, optional

Shared on Lady Behind The Curtain Sept. 4, 2013
Shared on The Country Cook Sept. 6, 2013

Mexican at Very Good Recipes

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Chipotle Beef Ribs {Crock Pot Recipe}

I love using the crock pot, especially in the summer. That sounds weird, I know, since most people use their slow cookers the most for soups, stews and other hearty dishes in the dead of winter. But I appreciate not having to add more heat to the house when turning on the oven during the summer.

You'll keep your house cooler by using the crock pot, but this meal is still HOT, HOT, HOT!!! These are totally melt in your mouth, succulent beef ribs with just the right amount of spicy kick! I will encourage you immediately to double this recipe. You won't be able to get enough of these ribs, and any leftovers can be shredded and used for tacos, quesadillas, enchiladas, beef sandwiches, etc, you get the idea. Just double it. You'll be glad you did. (And it's not hard to double it - especially since all you do is dump everything into the slow cooker and turn it on! It couldn't be easier!)

Start (and end, ha!) by layering all the ingredients in your slow cooker - ribs, onion, garlic,

chipotle chilis and adobo sauce, tomato sauce, water,

cumin,

salt and pepper. Cook on low for 7-8 hours until meat is tender. You'll want to serve these ribs with the accumulated sauce in the crock over rice or potatoes. Yum, yum, yum.

One year ago: Spice Rubbed Salmon with Cucumber Relish
Two years ago: Chicken with Zucchini and Mushrooms
Three years ago: Rhubarb Blueberry Muffins
Four years ago: Summer Pasta

Find more great ideas at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wicked Good Wednesdays, What's Cooking Wednesdays, Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Flash Blog, TGIF.

Chipotle Beef Ribs

2 pounds boneless beef ribs, cut into 2-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
3 Tbsp. tomato paste
1 Tbsp. chipotles in adobo sauce
1 tsp. cumin
1/4 cup water
1 tsp. salt
1/4 tsp. pepper

In a 4 to 6-quart crock pot, combine the ribs, onion, garlic, tomato paste, chipotles, cumin, water, salt and pepper. Cook on low for 7-8 hours. Remove from the crock pot and serve over rice or potatoes with the accumulated sauce in the crock pot.

chipotle chilis and adobo sauce, tomato sauce, water,

cumin,

salt and pepper. Cook on low for 7-8 hours until meat is tender. You'll want to serve these ribs with the accumulated sauce in the crock over rice or potatoes. Yum, yum, yum.

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Crock Pot Comfort

To me, comfort food can come in many forms. It might be a sweet dessert that takes away stress after a long day. Or maybe it's something filled with ooey gooey cheese that just tastes so amazing you don't even care it's not the healthiest meal. Or maybe it's simply something your mama used to make that takes you back to your childhood and fills you with love. For me, it means all of these things, plus one more. Sometimes comfort food is simply a meal that is super easy to make and doesn't keep me in the kitchen all day. It's comforting for me to know that in a meal like this, I'm receiving the gift of time! Time to do all my other work, or spend time with my family, or heck...on the rare occasion, to sit down and enjoy some down time!

I've been looking for a great slow cooker pot roast recipe for quite some time now, and I wasn't surprised when I finally found one that sounded too good to pass up over at my dear friend Brandie's site, The Country Cook. Ya'll know how much I love Brandie and all her yummy food! She's always got something delicious cooking in her kitchen; so I knew without a doubt this would be no exception.

It's summer, and for many that means "Please don't make me turn on the oven." But many of us still want those comfort family meals we love so much. So this is a perfect compromise. Let the slow cooker do all the work, and keep the house nice and cool!

Slow Cooker Pot Roast From The Country Cook

3 lb. beef chuck roast

1 lb. baby carrots

1 lb. red potatoes, quartered

1 package Italian Dressing Mix

1 package Ranch Dressing Mix

1 package Brown Gravy Mix

1 TBS dried chopped onions

2 c. water

2 TBS vegetable oil

Salt and Pepper to taste

Dried Parsley for garnish

Pat roast with paper towels to dry. Rub both sides with vegetable oil and season with salt and pepper. Heat skillet on medium high heat. Brown roast for 2 minutes on each side. Place roast in slow cooker. Mix water with all 3 seasoning packets. Whisk together. Pour over meat. Cover and cook on LOW 6-7 hours. During the last 3 hours of cooking, add potatoes and carrots, that have also been seasoned with salt and pepper. Slice roast and spoon pan drippings over top for sauce and garnish with parsley.

Crock Pot at Very Good Recipes
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Slow Cooker Pot Roast From The Country Cook

3 lb. beef chuck roast

1 lb. baby carrots

1 lb. red potatoes, quartered

1 package Italian Dressing Mix

1 package Ranch Dressing Mix

1 package Brown Gravy Mix

1 TBS dried chopped onions

2 c. water

2 TBS vegetable oil

Salt and Pepper to taste

Dried Parsley for garnish

Crock Pot at Very Good Recipes
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Philly Cheesesteak Stuffed Peppers

Here's a fun (and more importantly, delicious!) way to use leftovers. Usually when I have leftover pot roast, I make stroganoff but I wanted to do something different this time. So when I found myself with plenty of Sassy Pot Roast, I sauteed onions and mushrooms and stuffed them in a pepper together with the roast beef. Topped with provolone, these peppers are so good to eat, and I love using what I have on hand.

Keep them in mind next time you make pot roast! (Alternatively, you can use chopped up roast beef from the deli, if you like.)

Start by halving, coring and seeding the peppers. You can use whatever color you like - this time, I chose red and orange. Place the pepper halves on a rimmed baking sheet

and bake for 10 minutes to soften up the peppers a bit.

Meanwhile, heat the olive oil over medium high heat in a large skillet. Add the onions and mushrooms

and saute for 4-6 minutes until the onions are soft and mushrooms are tender.

Add in the pot roast and cook and stir just to warm everything up.

Carefully spoon the meat and vegetable mixture into the pepper halves

then top with a slice of provolone.

Bake for 5-7 more minutes, just until the cheese is melty and bubbly.

One year ago: Caramel and Chocolate Covered Rice Krispie Bars
Two years ago: Asparagus and Shrimp Quiche

Three years ago: Apple Bread
Four years ago: Chocolate-Glazed Almond Bars

Get more ideas at Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Ingredient Spotlight.

Philly Cheesesteak Stuffed Peppers

2 bell peppers, halved, cored and seeded
2 cups chopped roast beef or leftover pot roast
2 tsp. olive oil
1 small onion, sliced
4 oz. mushrooms, sliced
4 slices Provolone cheese

Place peppers on a rimmed baking sheet and bake at 400 for 10 minutes. Meanwhile, heat olive oil in a large skillet over medium high heat. Add onions and mushrooms, and saute until onions are tender, about 5 minutes. Stir in roast beef, and cook and stir for a couple minutes until beef is heated through.

Remove peppers from the oven. Divide the beef and vegetable mixture between the pepper halves, then top each with a slice of cheese. Return the pan to the oven and bake for 5-7 minutes, until the cheese is golden. Serves 2-4.

and bake for 10 minutes to soften up the peppers a bit.

Meanwhile, heat the olive oil over medium high heat in a large skillet. Add the onions and mushrooms

and saute for 4-6 minutes until the onions are soft and mushrooms are tender.

Add in the pot roast and cook and stir just to warm everything up.

Carefully spoon the meat and vegetable mixture into the pepper halves

then top with a slice of provolone.

Bake for 5-7 more minutes, just until the cheese is melty and bubbly.

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Sassy Pot Roast

I don't know what it's like where you live, but where I live, it is still winter. It is frustrating, yes, to still have inches of the snow on the ground and the promise of more on the way, but it does give me an opportunity to make more winter-ish food, like this delicious pot roast.

Until now, I've only made pot roast one way. I really like it that way, but when I saw this recipe, I knew I would have to try this version. And I love it! In addition to serving it straight up for dinner, come back and see how it can be turned into leftovers that don't resemble the original.

Just like the "other" pot roast version, this one gets cooked in the crock pot. After a long day at work, or anywhere else, it's so delightful to come into the house and realize, from the amazing smells, that dinner is already cooked. Invest a few minutes in the morning and it will pay dividends in the evening.

Start by searing the roast. Heat a large skillet or dutch oven over medium high heat and add the olive oil. Sprinkle the roast with salt and pepper and then place it in the pan.

Let it sizzle and cook for 2-3 minutes, then flip it over to sear the other side. You'll know it's ready to flip when it releases easily from the pan.

Cook it on this side for 2-3 minutes then transfer the roast to the crock pot. Top the roast with the chopped onion.

In a large measuring cup, combine the tomato sauce, water, lemon juice, vinegar,

ketchup,

brown sugar

Worcestershire sauce,

mustard and paprika.

Whisk it to mix it up well. Top the roast with this mixture

and then cook on low for 8-10 hours or until the roast is tender.

Remove the roast from the crock pot

and shred it or slice it. Serve it with some of the sauce in the crock pot, if you like.

One year ago: Peanut Butter and Jelly Crepes
Two years ago: Cherry Coffee Cake
Three years ago: Shrimp Melts
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Sassy Pot Roast

1 - 2 pound boneless beef chuck roast
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. olive oil
1 large onion, chopped
1 - 8 ounce can tomato sauce
1/4 cup water
1/4 cup lemon juice
1/4 cup cider vinegar
1/4 cup ketchup
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1/2 tsp. ground mustard
1/2 tsp. paprika

Sprinkle beef with salt and pepper. In a large skillet or dutch oven, brown beef in oil on all sides; drain. Transfer to a slow cooker. Top with onion. Combine the remaining ingredients and pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and shred or slice. Serve with pan juices if desired.

Recipe Source: Taste of Home

Let it sizzle and cook for 2-3 minutes, then flip it over to sear the other side. You'll know it's ready to flip when it releases easily from the pan.

Cook it on this side for 2-3 minutes then transfer the roast to the crock pot. Top the roast with the chopped onion.

In a large measuring cup, combine the tomato sauce, water, lemon juice, vinegar,

ketchup,

brown sugar

Worcestershire sauce,

mustard and paprika.

Whisk it to mix it up well. Top the roast with this mixture

and then cook on low for 8-10 hours or until the roast is tender.

Remove the roast from the crock pot

and shred it or slice it. Serve it with some of the sauce in the crock pot, if you like.

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