Italian Meatballs

 

Italian Meatballs

2 lb ground pork/beef mix
1/2 C Italian Breadcrumbs
1/2 C grated pecorino romano 
2 Tbsp of garlic
1/4 C milk
2 egg yolks
1 Tbsp Italian Seasoning
1 tsp pepper
1 tsp salt (to taste)

Preheat oven to 425, grease dark baking sheet. Mix all ingredients, then grab chunks of mixture about pink pong ball size (1.25 oz). They seem to hold the sauce even better when they're a little jagged, kinda like a meteor, and try to avoid making round smooth edges. Bake 12 minutes, then flip and cook for another 12 minutes. Serve with marinara.  

These are a super high protein and delicious meal (four of them in a dish with some marinara is a delicious way to meal prep, adding steamed broccoli for me makes it even better!) and they heat up great in either the microwave or the air fryer. You could also make them half size and serve with toothpicks for an appetizer. Yum!  

Herb Butter

Kat sent me this recipe forever ago, and we finally got around to trying it.  I still need to practice grilling steaks, but the butter was for sure a keeper and will be repeated.  The only problem is I made WAY too much, so next time, I will just make what I think I will use that night.  Here's the recipe!

1 stick of butter, softened
big pinch of steak seasoning
1 T. rosemary, minced
1 T. thyme, minced
2 T. parsley, chopped
1 garlic clove, minced

Cream together and then roll up in plastic wrap, let harden in the fridge, and enjoy atop steaks and potatoes and anywhere else you can use butter!

Slow Cooker Shredded Beef Enchiladas

My friend Nicole turned me on to this recipe, originally from Mel's Kitchen, and it was delicious!  You make your own enchilada sauce out of the salsa, beef stock and juice that comes from the meat.  A tiny bit labor intensive, but not as much as you'd expect for something that tastes this good.

INGREDIENTS

• 1 (2-3 pound) chuck or sirloin beef roast
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 cup (8 ounces) salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch or flour
• 10 6- or 7-inch flour or corn tortillas
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro (optional)

DIRECTIONS

1. In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily. 
2. Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13). 
3. Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
4. Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
5. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five). 
6. Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.). 
7. Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
8. Sprinkle with fresh cilantro, if desired, and serve.

Cincinnati Chili

I spent much of my childhood in Cincinnati, and I remember my mom taking us to get Cincinnati Chili (or Skyline Chili, I think the other place was called) and it was SO good!!!  On top of a hot dog, on top of pasta, and lots of finely shredded cheddar cheese.  I found this recipe in a magazine a month ago and while I haven't made it yet, I am really excited to give it a try.  I'll update after I make it.

Cincinnati Chili

• 2 cups low-sodium beef broth
• 1 8 ounce can tomato sauce
• 1/4 cup tomato paste
• 2 tablespoons cider vinegar
• 2 tablespoons chili powder
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 garlic cloves, chopped
• 1 large yellow onion, diced
• 2 pounds ground beef
• 1 pound spaghetti, cooked
• Finely shredded cheddar cheese and diced white onions (optional)

1. Whisk together broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa powder, cumin, cinnamon, cloves, allspice, salt and pepper in the base of a slow cooker. Add garlic and yellow onion, and crumble in beef; mix. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

2. Ladle chili over cooked spaghetti. Garnish with finely shredded cheddar cheese and diced white onions, if desired.

nutrition facts

• Servings Per Recipe 8
• Calories(kcal)325
• Protein(gm)28
• Carbohydrate(gm)24
• Fat, total(gm)12
• Cholesterol(mg)74
• Saturated fat(gm)5
• Dietary Fiber, total(gm)3
• Sodium(mg)654
• Percent Daily Values are based on a 2,000 calorie diet

Grilled Tri-Tip with Teriyaki Glaze

Grilled Tri-Tip with a Teriyaki Glaze

Tri Tip roast, looks like a big triangular slab of meat when you buy it. 
Montreal Grill Seasoning
Honey
Soy Sauce
Olive Oil
Garlic, minced
Ginger, minced

Preheat the grill.  Sprinkle the grill seasoning on all sides and place the roast on high direct heat.  Close the grill and let it go for a few minutes.  You will grill it for a total of 20-25 minutes on each side, flipping often.  (The meat should be sorta pink on the inside when you slice it.  I am a well-done kind of girl, so I usually choose slices from the outer edges, but it should be a little pink in the middle.  I think it is "supposed" to be cooked medium.) 

While the meat is on the grill, make the glaze.  Combine the rest of the ingredients until it looks sort of like pancake syrup.  Brush on the tri-tip the during the last 3-5 minutes of grilling, saving some for the table.  Let the meat rest for a few minutes, then slice thinly and serve with the glaze brushed on top. 

This would be excellent with fettuccine alfredo or rice pilaf and broccoli.  Or maybe even baked potatoes, cooked on the grill at the same time?  Mmmmm....

Easy Enchiladas

This is a great recipe to use up leftover shredded chicken or beef. You can also fill the enchiladas with cheese or canned chicken if you really needed to. You can also split this into two pans and freeze the second one before cooking.

Easy Enchiladas
Red enchilada sauce, one 15 oz can
Corn tortillas, 5-10 depending how much filling you have to use up
Leftover meat for filling*
Cheese, shredded (I usually use cheddar but cheddar jack would be good too)
Scallions, optional
Black Olives, optional

Preheat the oven to 400. Spray an 8x8 pan (for 5) or 13x9 pan (for 10) with cooking spray. Get a bowl that is big enough to put one corn tortilla flat in the bottom, and pour about 2/3 of the can of sauce into the bowl. Dip one tortilla in the sauce and flip to coat both sides. Then fill with a pinch of your meat or cheese filling, roll up and place seam side down in the pan. Repeat until you have used all of your meat filling or you run out of room, whichever comes first. (In the 8x8 pan we used the other night, we had to have four going one way and one smashed up against the top of the row. Whatever works.) Pour the rest of the enchilada sauce over the top and then coat with cheese. You can add scallions or black olives if you like now. Cover with foil and bake for 25 minutes. Remove foil and bake or brown for another 5 minutes. Let stand for 5 - 10 minutes before serving. Yum!!!

*An easy way to cook the meat is to put whatever you are going to use (beef roast, pork, chicken) into the slow cooker and top with one 4 oz. can of diced green chiles. Maybe sprinkle some taco seasoning and salt and pepper on top too. I also like to add a can or two of DRAINED pinto or black beans, especially if I am not making a ton of meat. Cook all day on low (or half day on high) and then DRAIN the juice out of the crock pot before shredding the meat with two forks. Then add the shredded meat to the enchiladas as before. Very easy and you can make double if you want to, and then freeze the second half, or pre-make and freeze your second batch of enchiladas! Enjoy!

Grandma's Pot Roast

This is such a basic recipe, but SO good to have on a cold weekend night. The trick seems to be in two things: browning the meat first, and using the Pampered Chef Deep Covered (Stone) Baker dish. My mom has made beef jerky instead of pot roast a few times when using different but high quality dishes, so if you have the stoneware, you are probably in better shape. Here is what I do:

Grandma's Pot Roast
Beef or Chuck Roast Meat, not sure how big but pretty decent size
Packet of Dry Onion Soup Mix
Potatoes (Yukon or Red or those one-bite potatoes are yummy)
Onion, roughly chopped
Carrots (I usually use a bag of baby carrots)

Olive oil for browning
salt and pepper

Preheat the onion to 300. Get the meat out of the fridge about 30 minutes before you start working on it. Open it, salt and pepper it and then throw it in a skillet with some preheated olive oil (just a splash) and brown it on all sides. You aren't cooking it really, just getting some nice color and texture on the outsides. Meanwhile, chop your onion, potatoes and carrots if needed. It will probably take 7-10 minutes per side to brown. Transfer the meat to your baking dish, and then fill in your veggies all around the meat where they will fit. I usually go onions on the bottom, then potatoes and then carrots, but you can do whatever you like. I then sprinkle the onion soup mix over the top of everything and bake for 2.5 to 3.5 hours or so. I wish I would remember one of these times, but it may be interesting to toss the veggies with the onion soup mix and then add them all around. What I do seems to work, though. You will be able to smell when it is done. Let the meat stand for 10 minutes or so before serving. Mmmmmm....

Shredded Beef Tacos

Just made these tonight for the first time and they were amazing! We will definitely need to have salad tomorrow night to make up for it, but it was well worth it. He told me it tasted as good as he would expect at a nice authentic Mexican restaurant! I definitely recommend frying your own taco shells. It just wouldn't be right to put this meat into a pre-made taco shell. My opinion, anyway.

Shredded Beef Tacos

2-4 lb. beef roast
taco seasoning
1 can (4 oz) green chiles in juice
corn tortillas
canola oil
cheddar cheese, shredded
salt
optional - sour cream, lettuce, tomatoes, taco sauce

Put the roast in the slow cooker and sprinkle with taco seasoning. Dump can of chiles on top and set the slow cooker for low. Mine was cooked after 5-6 hours on low, and the roast was NOT thawed out ahead of time. I have heard that you can do this with frozen meat too and it may just take a little longer. When you notice that the meat is done, shred it with two forks. It is easiest to take a chunk out and shred in a separate bowl, and then put it back. This was definitely the hardest part of the meal for me. I tried to scrape away the fatty pieces that were present too... I just know that the texture would kill me to bite into. Yuck. So put all the shredded beef back in the crockpot until ready to serve, still in the juices.

In a small skillet, heat up about an inch or so of oil. When you put the top of a wooden spoon in the skillet, it should get bubbles around it, and that's how you know it is hot enough. Place one tortilla in the oil and let it cook for a minute or so, and then with tongs, fold the tortilla in half and form it into a taco shell. It wont be perfect but that is part of the beauty. When it starts to get a little hard and before it browns too much, take it out of the oil and put it on a paper towel on a plate to dry. Salt it lightly too when it is fresh out of the oil.

Drain the juices out of the crockpot before serving. Place some shredded beef in a taco shell and then top with cheese and whatever other toppings you want.

The leftover beed would be great in Easy Chimichangas (also on this site) or maybe enchilladas or even quesadillas. Lots of optons. You can also freeze the leftover cooked shredded beef to use another day.