Beef Taquitos

Finally, another recipe!  Trust me, I've been cooking up a storm but since the last post...let's see...I've had a baby, packed up my home, moved across the Metroplex, and started a new life with my family in a new town.  I've been a little busy.  Hopefully, though, all of the new recipes I've tried recently will make their way onto the blog in a more timely fashion.  Here's hoping the boys keep cooperating at nap time.

2 dozen corn tortillas
oil for softening tortillas
1 batch, or at least 2 cups, shredded beef filling
1 small can diced green chiles
2 green onions, finely chopped
toothpicks

In medium skillet, heat oil until shimmering. Using tongs, fry tortillas in hot oil until softened. Drain on paper toweling. Combine shredded beef with green chiles and green onions. Season to taste with salt and pepper.

Assemble taquitos by rolling about 1-2 Tablespoons of filling tightly into each tortilla. Secure with a toothpick and set on a tray.

If freezing, flash freeze until firm, but not so firm that you can’t remove the toothpick. If the toothpick gets stuck, that’s fine, but you won’t be able to store them as compactly in your freezer container. Once frozen, pack into freezer containers and store in the freezer.

If baking right away, leave the toothpicks in, and pop into a preheated 475° oven. Bake for about 10-20 minutes, turning at least once.

If baking from frozen, place taquitos seam side down on tray and bake at 475° for up to 25 minutes. Check for crispness.

Remove toothpicks. Serve with sour cream and guacamole.

Mongolian Beef

This is ridiculously close to the Mongolian Beef at Pei Wei, which just so happens to be my favorite dish there. In fact, it's so good, I've actually decided I can try other things when we do go to Pei Wei because I know I won't be missing out on the Mongolian Beef because I know I can now recreate it at home! Let's get started.

1 lb flank steak , thinly sliced crosswise

1/4 cup cornstarch

3 teaspoons canola oil

1/2 teaspoon grated ginger (about 1/2 inch piece) - I minced mine.

1 tablespoon chopped garlic (about 2 -3 large cloves)

1/2 cup water

1/2 cup soy sauce

1/2 cup brown sugar

1/2 teaspoon red pepper flakes (this made it a little spicy and thus different from Pei Wei but Matt said he actually preferred it spicy)

3 large green onions, sliced crosswise into thirds

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner.

Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve over hot rice.

Easy Pot Roast

2 to 3 pound beef roast (preferably chuck)
1 package onion soup mix
1 can cream of mushroom soup
1 cup water

4 to 5 carrots, peeled and cut up

3 to 4 potatoes, peeled and cut up

1 medium onion, cut up

salt and pepper

In a small bowl, combine onion soup mix, cream of mushroom soup, and water.

Season roast with salt and pepper. I used kosher salt because it sticks to the meat. And it makes me feel fancy.

In a large skillet, brown on all sides.

Remove from skillet and place in slow cooker or roasting pan. Place carrots, potatoes and onions on top and cover with soup mixture.

For a slow cooker, cook on low for 8 to 10 hours or on high for 4 to 6 hours. If roasting, cook at 275 degrees F for 3 to 3 1/2 hours. Try to leave the meat alone while it's cooking, especially if it's in a slow cooker. The roast is finished when it is falling apart (fork tender).

Serve up the meat and veggies and pour the pan juices right over everything. Best when served with Delicious Dinner Rolls.

Beef Enchiladas

When I was little, on special Sundays (at least they were special to me), my mom would take my brother and me out to a restaurant after church. If we were really lucky, we got to go to Casa Ole (yeah, high class). Anybody remember that commercial with Jose Lima? "Caaasa Ole!" Anyway, I would always order the same thing: kids cheese enchiladas with rice and refried beans. It was divine. I would eat the enchiladas first, then mix together the leftover enchilada sauce with the rice and beans. Mmmm, yummy! Every once in a while, I crave that meal like nobody's business. So here's my grown up version of Mexican restaurant-style enchiladas (Grown up means they have beef.)

Chili Gravy (from Robb Walsh)
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt (I leave this out because the chicken broth makes it salty enough)
1-1/2 tsp garlic powder
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder
2 cups chicken broth
1 - 1 1/2 pounds ground beef, finely chopped flank steak, or shredded beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies, or 1 -2 fresh, diced chilies
10 to 14 corn tortillas
½ cup canola oil
3 cups grated sharp cheddar cheese, or any combination of your favorite Mexican cheeses (I love some Monterrey Jack in there)

Preheat the oven to 350. Heat the lard/oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.







Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes about 2 cups.

Saute onions (and chilies, if you're using fresh) in a skillet.

Add meat and brown. Drain off fat. (If you're using canned chilies, stir them in and set aside.)

(This is an optional step.) Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried. Dip each tortilla into enchilada sauce, then remove to work surface.

Spoon meat and a little grated cheese in the center of tortilla. (I used a little strip of Velveeta because it melts all gooey and yummy.) Roll up and place, seam down in baking pan.

Repeat until pan is filled.

Pour enchilada sauce over the top.

Top with remaining cheddar cheese. Again, I used a little Velveeta because the cheddar cheese that we buy here in Prague isn't yellow and you can't have Tex-Mex without gooey, yellow cheese.

Bake for 20 minutes or until bubbly.

*Alternative Recipe: Cheese Enchiladas (from Homesick Texan)
1/2 cup vegetable oil
12 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
One medium onion, diced (optional)
2 cups chili gravy

Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 12 enchiladas.

*Recipe adapted from Homesick Texan and Pioneer Woman

Sloppy Joe...Sloppy, Sloppy Joe

1 tablespoon extra-virgin olive oil
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls or buns split, toasted, and lightly buttered

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion, red peppers, red wine vinegar and Worcestershire sauce. Reduce heat to medium and cook with meat for 5 minutes.

Add tomato sauce and paste to pan. Stir to combine.

Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.

Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Serve with your favorite sides. Have plenty of napkins on hand!

Makes 6-8 sandwiches.

*Borrowed from Rachel Ray on FoodNetwork

TexMex Casserole

A very quick and easy casserole for weeknights or potlucks. Also works great as a hearty dip for tortilla chips.

2 cups cooked rice
1/2 to 1 pound ground beef, chuck or round
1/2 cup chopped onion
1/4 cup chopped green or red bell pepper
1 can (15 ounces black beans, drained and rinsed (I had to use kidney beans this time)
1 can (8 ounces) tomato sauce
1 cup corn kernels (use canned, drained or frozen, thawed)
1/2 teaspoon salt
Dash pepper
1 1/2 teaspoons chili powder
Dash garlic powder
1/4 teaspoon ground cumin
2 tablespoons fresh chopped cilantro
Shredded Cheddar cheese or Mexican blend of cheeses, for topping

Cook rice and set aside. Lightly grease a 2-quart casserole dish. Heat oven to 350°F.

Cook the beef, onion, and bell pepper until beef is no longer pink.





Stir in all remaining ingredients except cheese and rice.



Stir in cooked rice. Spoon the mixture into a casserole. Bake for 25 minutes. Top with shredded cheese and cook for 5 minutes longer, or until cheese is melted. Garnish with sour cream and cilantro.





Serves 4 to 6.

Spaghetti and Meatballs

1 large egg
Coarse salt and ground pepper
1 large onion, finely chopped, divided
6 cloves garlic, minced, divided
1/2 cup Italian seasoned breadcrumbs
3/4 cup finely grated Parmesan cheese, plus more for serving
1 lb ground beef (or 1/2 lb ground pork and 1/2 lb ground turkey)
1/2 teaspoon Italian seasoning
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
3/4 pound spaghetti

In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and half the garlic. Add breadcrumbs, cheese, and meat. Mix gently.



Form into 16 balls.



Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.



Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover, and simmer until cooked through, about 20 minutes.



Remove meatballs.

Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.

Kofte (Turkish Meatballs)

1/2 cup white onion, chopped
1/3 cup dry breadcrumbs
1/4 cup chopped fresh mint
2 tablespoons tomato paste
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound lean ground beef or lamb
1 large egg white, lightly beaten
Cooking spray
8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
4 (6-inch) pitas, split
1/4 cup plain yogurt

Preheat broiler.

Combine first 12 ingredients in a large bowl; stir until just combined.

Divide mixture into 8 equal portions; shape each portion into a (2-inch) patty. Place patties on a jelly-roll pan coated with cooking spray.

Broil 4 minutes on each side or until desired degree of doneness.

Place 1 patty in each pita half (and a slice of tomato if you like); top each half with 1 1/2 teaspoons yogurt.