Ground Meat Rolls with Yogurt Dipping Sauce

Was looking for a new camp recipe and this was AMAZING!!!  Unfortunately our campsite didn't have a fire ring SO we had to make this in a pan BUT it is supposed to be made on kabob sticks over open flame!!  Can't wait to try that next time!!  This was super yummy with the dipping sauce too!!!

Ingredients:

1lb ground meat

1/2 onion, diced

3 garlic cloves

2T Paprika

1/3 cup chipped parsley

1T oregano

1/2T salt

1/2t pepper

Shredded cheese

Tortillas (3 per lb of meat)

Dipping Sauce:

1/2 cup Greek yogurt

1T mayo

2 garlic cloves

1/3 cup chopped parsley

1/2 lemon juice

salt and pepper

In a bowl, combine the ground meat, onion, garlic, paprika, parsley, oregano, salt and pepper

Prepare the jogurt diping sauce by mixing together the Greek yogurt, mayo, garlic, parsley, lemon juice, salt and pepper.

Take tortilla - fill it with prepared ground meat mixture.

Top the mixture with shredded cheese

Roast on campfire or pan - serve the rolls with the dipping sauce!!

Skirt Steak with Orzo Salad & Red Pepper Sauce

This was such a yummy meal!!  Rossy said it's his new favorite :)  Evan still wouldn't eat the salad but he liked the steak and seasoning hahaha

Serves 4

Ingrecdients:

• 1 ¾ lbs skirt steak
• 8 large garlic cloves
• ¼ cup + 4 tbsp olive oil, plus more as needed
• 3 red bell peppers, halved
• 1 red fresno pepper
• 1 red onion, peeled + quartered
• ½ lb orzo
• ½ lb cherry tomatoes, halved
• 1 (½ lb) cucumber, diced
• ½ cup halved castelvetrano olives
• 2 tbsp minced fresh chives
• 1 tbsp chopped fresh oregano
• 4 tbsp red wine vinegar
• 1 tbsp honey
• 1 tsp smoked paprika
• ¼ cup oregano leaves
• 

1. Preheat the oven to 450°F. Place the skirt steak in a bowl. Grate 6 of the garlic cloves into the bowl. Add the ¼ cup of olive oil, a good pinch of salt, and freshly cracked black pepper. Toss to coat. Cover the bowl and marinate in the fridge for 1 hour. Bring the bowl to room temperature and let sit for 30 more minutes.
2. Meanwhile, place the halved red peppers, fresno pepper, and quartered red onion on a sheet pan. Drizzle with olive oil to coat. Roast (with the peppers faced cut-side down) for 40 minutes, or until slightly charred and tender. Allow the peppers to cool slightly. Then, peel off the skins and discard the cores. Cut the root off the red onion.
3. While the vegetables are roasting, cook the orzo according to the package’s instructions. Drain the orzo into a colander, rinse under cold water to fully cool, let drain, and pat dry (as dry as possible).
4. Add the orzo, cucumbers, olives, chives, chopped oregano, 2 tablespoons of red wine vinegar, and 2 tablespoons of olive oil to a mixing bowl. Toss to combine. Season with salt and black pepper to taste.
5. Transfer the peppers and red onion to a food processor. Process until smooth. Grate in the remaining 2 cloves of garlic. Add the remaining 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, honey, smoked paprika, and oregano leaves. Process again until smooth. Season with salt to taste.
6. When the skirt steak is almost done marinating, heat the grill over high heat. Lightly oil the grates. Grill the steak for about 3 minutes, or until a nice crust forms. Flip and continue to cook to your desired doneness, about 3-4 more minutes for medium.
7. Transfer the steak to a cutting board, cover loosely with foil, and let rest for 5 minutes. Thinly slice the steak against the grain. Sprinkle it with flaky sea salt and serve with the red pepper sauce drizzled over top. Stir the feta into the orzo salad and serve it alongside the steak.

Cheesy Enchilada Skillet

Yummy new recipe find that the whole fam loved!!  We just gobbled it right up - best part is it only took 15 minutes from start to finish!!!

Inspired by Gathered Nutrition - makes 6 servings

Ingredients:

1 bag frozen cauliflower rice

1lb ground beef

salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

2 handfuls chopped baby spinach

15oz can black beans

1 jar of red enchilada sauce

3 flour tortillas, cut into small strips

1 cup Mexican blend shredded cheese

Optional Toppings: sour cream, Greek yogurt, avocado, tortilla chips

Heat a pan with a small splash of oil.  Add your cauliflower rice, stirring occasionally.

Add your beef and cook, breaking up, until no longer pink.

Season with salt, pepper, paprika garlic powder, and onion powder.

Reduce heat.  Add spinach, beans and enchilada sauce.  Let simmer for 2 minutes.

Stir in tortilla strips and top with cheese.  Cover and let cook for 5 minutes - or if you are using an oven safe pan or a cast iron skillet, I like to broil mine for a few minutes to get the cheese nice and toasty for a bit crispy!!

Remove from heat, serve with desired toppings (sour cream, Greek yogurt, avocado, tortilla chips) and enjoy!!

Brown Sugar Chipotle Flanken Short Ribs

Ingredients

• 3lbs Flanken Cut Beef Short Ribs (cross-cut)
• ½ Cup Brown Sugar
• 3 Tablespoons Salt
• 2 Tablespoons Black Pepper
• 1 Tablespoon Smoked Paprika
• 1 teaspoon Granulated Garlic
• 1 teaspoon Spanish Paprika
• 1 teaspoon Mustard Powder
• ½ teaspoon Chipotle Pepper
• ½ teaspoon Cayenne Pepper

Instructions

1. Combine dry ingredients in a small bowl, stir, and pour into a shaker or seasoning dredge.
2. Apply generous coat of dry rub mixture to all sides of Flanken cut Short Ribs and pat gently.
3. Prepare Big Green Egg for direct grilling at 350-400 degrees using Lump charcoal and pecan wood chunks for smoke flavor. Any type of grill can be used for this recipe.
4. Arrange short rib pieces on cooking grate and cook for 35-40 minutes turning often. Short Rib pieces should be well browned on all sides. Cook until the outside is caramelized moving around the cooking surface as needed.
5. Serve family style with your favorite sides and pickled items

Cranberry Cream Cheese Stuffed Flank Steak

It was our annual Spode Christmas dinner with my Dad and Penny tonight, so needed to find a new yummy festive meal!!  This was perfect!!!  Tasted so yummy and was quick and easy!!  We so fancy :)  We made this with stuffing, Strawberry Romaine Salad, and edamame!! 

Ingredients

• 4 Pounds flank steak
• 1 Teaspoon sea salt 
• 1 Cup cranberry jelly
• ¼ Cup balsamic vinegar
• 2 Sprigs rosemary
• 1 white onion sliced
• 1 Tablespoon garlic minced
• 1 Cup Bleu cheese
• ½-1 Tablespoon peppercorns fresh cracked

Cranberry Filling

• ½ Cup cranberries
• 1 Tablespoon fresh rosemary
• 1 shallot small
• ¼ Cup walnuts chopped
• 1 Cup Bleu cheese crumbled
• 4 Ounces cream cheese softened
• 1 Teaspoon black pepper

Instructions

• Prepare marinade. Add steak to a Ziplock bag. Pour in cranberry sauce and balsamic vinegar. Add rosemary, onion slices, and garlic. Seal and let marinate for at least 3 hours, or up to 8.
• Remove steak, season with salt and pepper and bring to room temp.
• Meanwhile, prepare the filling. Add all ingredients to the food processor or blender and pulse for 30 seconds to combine and lightly break down the ingredients.
• Butterfly the steak by slicing in half widthwise and stopping before slicing all the way through. You can then pound steak lightly with a meat mallet.
• Spread the filling over the steak. Roll into a tight log and seal with twine. Tightly roll into a sheet of plastic wrap and refrigerate for 10 to 15 minutes.
• Meanwhile, heat a frying pan over medium high heat.
• Spread pepper onto a plate. Roll the steak in fresh cracked pepper.
• Sear for 2 minutes per side
• Preheat oven to 350 degrees F.
• Place into the oven and bake for 20 minutes for medium rare.
• Remove steak and rest for 10 minutes
• Slice and serve.

Steak Marinade for "Steak and Tubes"

We had Gpa and Penny over for a fun Christmas Spode dinner tonight, so had to find something new to make.  I made this with flank steak and it was a HIT!!  We all loved it -- the boys weren't such huge fans of the sauce but the rest of us licked it clean :)

Makes 6 servings

For the Steak Marinade:

• 1 cup of Kraft Zesty Italian Dressing be sure to buy the ZESTY variety
• 1 cup teriyaki sauce
• 2 lbs beef cut into 1.5-inch pieces
• 3 tablespoon butter

For the Buttered Noodles (Also known as "Tubes"):

• 1 pound penne pasta
• 6 tablespoon butter
• 1 teaspoon garlic salt

INSTRUCTIONS

Marinate the Steak

• At least 24 hours before you plan to serve the meal you need to prepare the steak marinade.
• Trim any large portions of fat from the beef and cut it into 1.5-inch pieces. 
• You need a 1 to 1 ratio of Italian dressing and teriyaki sauce. 2 cups of marinade will generously cover your steak and provide a finished sauce at the end. Combine them in a measuring cup and pour over the meat in a glass dish. Use a fork or spoon to gently toss the steak in the marinade. Make sure each piece has been coated in the marinade. Cover the dish and refrigerate for at least 4 hours. Overnight is even better if you can plan ahead. 

Cook the Steak

• Place the dish of marinating steak on the counter for 20 minutes before you plan to cook so the steak isn't too cold when it hits the skillet.
• Heat a large saute pan over medium-high heat and melt the butter until it is just bubbling.
• Use a slotted spoon to transfer the meat to the saute pan, letting the excess marinade drip back into the dish.
• Brown the beef in the butter for 3 - 5 minutes.
• Pour the reserved marinade into the skillet and bring it to a boil while the steak simmers and finishes cooking.
• NOTE: If your steak is already cooked through, you can pour the reserved marinade into a saucepan and boil it before serving. Don't overcook the beef.  

For the Buttered Noodles

• Boil the pasta for the shortest amount of time directed on the packaging. Drain.
• Melt the butter in the pot over medium heat. Toss in the pasta and sprinkle with the garlic salt. Continue to stir occasionally so that some of the pasta just barely starts to crisp up in the butter. Our family fights over the crunchy ones.
• Serve the finished steak with a drizzle of the sauce over the top along with a serving of buttered noodles on the side.

Beef Tenderloin Crostini with Horseradish Cream

Progressive dinner in the hood tonight so had to come up with an easy app to make but yummy....and this was a HUGE hit!!!  SO good and can be made ahead of time!!!

 Serves 20

Ingredients

• 2 8-ounce Beef Tenderloin filets
• 1 tsp salt
• 1/2 tsp coarse black pepper
• 1/4 tsp garlic powder

Crostini

• 1/2 baguette loaf
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp salt

Horseradish Cream

• 1 tbsp fresh horseradish
• 1/4 cup sour cream
• 1 tsp Dijon mustard
• 1/4 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/4 tsp black pepper

Garnish:

• 1/4 cup pomegranate arils
• freshly chopped parsley
• freshly chopped chives

Instructions

• Preheat oven to 350° degrees F.
• Slice baguette into 1/4″ slices and arrange the baguette slices on a baking sheet. It should make about 20 slices. Lightly brush both sides with olive oil and sprinkle with salt.
• Bake until lightly golden, approximately 5 minutes.
• To prepare beef, pat filet dry and season generously with salt, black pepper, and garlic powder. Heat a cast iron until very hot (medium-high heat) and add a tablespoon of olive oil to the pan.
• Add your Beef Tenderloin and sear for 4 to 5 minutes on each side. Cook to your desired doneness by checking with a meat thermometer.
• Prepare horseradish cream by whisking together horseradish, sour cream, Dijon mustard, Worcestershire sauce, salt and pepper until creamy and smooth.
• Using a sharp knife, thinly slice beef tenderloin. Spread horseradish cream on top of each baguette slice and top with a slice of beef. 
• Garnish with a small dollop of horseradish cream, a trio of pomegranate arils and fresh herbs like parsley and chives.

Stuffed Pepper Casserole

We've been in a menu funk so got this recipe from Jackie and it was delicious!!  Makes a ton but can be frozen :)

10 servings

Ingredients

• 1 pound ground beef
• 1 pound sausage I used Jimmy Dean breakfast sausage
• 2 cups cooked rice (cook as directed on the back of the box)
• 2 bell peppers diced
• 1 yellow onion diced
• 1 can Rotel
• 4 tablespoons Worcestershire
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces tomato paste
• 1 cup mozzarella cheese optional

Instructions

• In a skillet, you will want to cook your ground beef and sausage in a skillet until crumbled and no longer pink. Drain off any excess grease.
• Now you will mix in your chopped peppers and onion, and saute for 2-3 minutes or until they soften just a bit.
• While meat is cooking cook up enough rice to make 2 cups of cooked rice.
• Once your peppers and onions cook down, add in your Rotel, Worcestershire, salt, pepper, and tomato paste. Turn heat to low and let it simmer for a bit until rice is cooked.
• Stir in your cooked rice. Pour into a 9x13 pan, or split into two 8x8 pans if you plan to freeze part.
• Top with cheese if you want, and bake at 350 degrees for 10 minutes or until cheese is melted.
• Dish up the stuffed pepper casserole for an easy weeknight dinner for the whole family.

PESTO STEAK KABOBS WITH BLISTERED TOMATOES & PEPPERS

 Yummy!!!  I just used store bought pesto to keep this simple and it was great!!!  So yummy!!!

Kabobs

• 1½ - 2 lbs top sirloin steak
• 3 green bell peppers
• grape or cherry tomatoes
• salt & pepper

Marinade

• ¼ cup coconut aminos, can use soy sauce
• ¼ cup olive oil

Pistachio Lemon Pesto

• 3 cups packed fresh basil
• ¼ cup pistachios, shelled
• 3 tbsp lemon juice
• 1 clove garlic, or 1/2 tsp minced garlic
• ½ tsp salt
• ⅓ cup olive oil, extra virgin

Instructions

• Cut your steak into large pieces (around 1¼ - 1½ inches). Try to keep them uniform in size so they'll cook in the same amount of time.
• Add your steak and marinade ingredients to a gallon ziploc bag. Squeeze out excess air and zip closed. Use your fingers to massage the marinade evenly around the steak. Let sit for at least 30 minutes, flipping the bag over occasionally.
• Cut the top off your green bell pepper. Scoop out the inside and discard along with the top. Slice pepper into evenly sized chunks.
• Thread your marinaded steak, bell pepper, and tomatoes onto skewers.
• Place on a baking sheet and drizzle excess marinade from the bag over the kabobs so that your veggies also have a nice coat. (The olive oil in the marinade will help the veggies get a beautiful char.) Salt & pepper.
• Place on grill so they're not touching. You'll want the grill on medium-high heat. Grill for 3-5 minutes. Flip. Grill for another 3-5 minutes. Remove when you've achieved your desired doneness.
• Let the kabobs rest for a few minutes.
• In a blender combine pesto ingredients and blend. Brush over steak & serve!