Broccoli Beef Stir Fry

I saw this recipe on Mommy's Kitchen
and it looked so good I had to try it. I omitted a few things that i don't typically like and I have to say this was SO very good! I would much prefer to make it myself at home than order in when I can eat like this! Everyone loved it!

Recipe:

Beef and Broccoli Stir-Fry

8 oz top sirloin, cut into 1/4-inch-thick strips
6 - Tbsp soy sauce
2 - Tbsp brown sugar
2 - Tbsp sesame oil
1 - Tsp ground cloves
1 - Tbsp minced ginger
2 - cups broccoli florets
1 - Tbsp vegetable oil
3 - Tbsp hoison sauce
2 -tsp cornstarch

Combine first 6 ingredients and refrigerate 4 hours or overnight. Cook broccoli in small pot of boiling, salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold ice water to stop the cooking process. Heat oil in heavy large skillet over high heat. Using slotted spoon, transfer beef to pan - RESERVING MARINADE. Stir-fry beef until just no longer pink - about 2 minutes. Remove beef from pan and add broccoli. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over veggies in pan. At this point I added some hoison sauce then beef and cook until liquid boils and thickens, 2-3 minutes.

Serve over rice.

Steak and Cheese Subs!

I saw this posting for Cheesesteaks on Kaitlin's blog and had to try it. I always buy the pot roast beef on sale and since my husband doesn't like pot roast meat I always have to make him a different meal completely. Now I can buy the meat I love and use it to benefit both of us. He said this was good..I didn't even tell him it was pot roast meat and perhaps he will never know. :-) Even the kids loved it. I added A1 sauce on mine and it was delicious!




Recipe:

Ingredients:
Beef Chuck Pot Roast
1 Medium Onion, cut into small slices
1 Green Bell Pepper, cut into small slices
1 Tablespoon Butter
Shredded Monterrey Jack Cheese (however much you think you'll need, depending on the amount of sandwiches you make)
Rolls
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Cup Water



Directions:
Lay your meat in your slow cooker and set to low. Pour water over meat then sprinkle with salt, pepper, garlic powder, and onion powder. Cover and cook for 8 hours. Remove meat from slow cooker and shred on cutting board, removing all pieces of fat. Once finished, add the butter, onion, and bell pepper into a skillet and cook until the vegetables start to become soft, then add the meat. (I didn't add all of the meat, I saved some and put it in a container for other uses, use however much you think you'll need). Stir everything together then check for seasonings, add some salt & black pepper if necessary. Cover and turn the heat to low and let the flavors blend together for about 10 minutes while you prepare your rolls. Split the rolls down one side, don't cut them fully in half. Place on a baking sheet and put under the broiler for about 3-4 minutes, until they start to turn golden brown. Remove the rolls from the oven and spoon your meat mixture onto your rolls, then top with shredded cheese.

Slow Cooker Pot Roast

My oldest daughter had hers with her homemade french bread rolls



I had this big chuck of beef chuck roast and didn't know what to do with it so I saw this recipe online at All Recipes and decided to tweak it to my own tastes. It was pretty good..my husband doesn't like roast or stew or anything of the sorts so I was eating this for the last 3 days and each day I ate it was better and better!

Ingredients:
4 pounds chuck roast
5 cloves garlic, pressed
salt and pepper to taste
1 packet dry onion soup mix
1 can beef broth
1 bag of baby carrots
1 onion, chopped
4 red potatoes chopped into quarters
1/2 cup red wine
1 package button mushrooms
1 tablespoon flour to coat the meat
1 tablespoon Maggi (this can be found in most local grocers...my grandmother would put it in just about everything)



DIRECTIONS:
Take the chuck roast and sprinkle with flour, salt, and pepper. Brown on all sides in a large skillet over high heat.
Place meat, beef broth, soup mix, and red wine in slow cooker. Let sit overnight in fridge. In the morning plug it in and let cook in the slow cooker on low all day. Three hours before serving, add rest of ingredients and turn up to high. Serve. This method worked for me because the night before I had chopped up and cleaned all my veggies and since my oldest daughter was at home with my dad I had her take the bowl of prechopped veggies and put them into the slow cooker so by the time I got home they were cooked perfectly. If you put the veggies in all day they get too soft and mushy.

*** A special note of thanks to Monica from Lick the Bowl Good who has given me some photography tips and I used outside lighting for this one and what a big difference eh? Thanks, Monica! ****

Beef & Bean Burritos

I saw this recipe at Carrie's blog called Carrie's Cooking and Recipes and since I had all the ingredients on hand wanted to make it right away. I only modified it the tiniest bit by adding cumin and more enchilada sauce. Then I also added sour cream and salsa.

My husband loved these..he says that whenever I find something he likes he is scared to tell me for fear that I won't make it again..or that I will modify it somehow. He's so silly...I have never done that! Now that I am blogging I will have a collection of what he likes so that I won't forget. He thanks Carrie for sharing this recipe.

My oldest daughter liked it...youngest one not so much. She's pretty picky..she's a rice and chicken girl...since it looks like I will be making this again in the future she may just learn to love it!

Recipe:

Ingredients:
* 1 pound ground beef
* 1 can refried beans
* 1 cup enchilada sauce
* 1/2 tablespoon chili powder
* 1/2 tablespoon garlic powder
* 1/2 tablespoon cumin
* 1&1/2 cups shredded colby/jack cheese (save extra for garnish)
* 10 large flour tortillas
* sour cream
* salsa

Directions:
1.)Brown and drain meat.
2.)Add all ingredients, except tortillas, sour cream, and salsa. Stir the mixture and heat to a simmer/boil.
3.)Put about 1/2 cup of the mixture in each flour tortilla, fold the tortillas into burritos, garnish with cheese (I stuck mine in the microwave for 20 seconds to melt the cheese on top of the burrito) then garnish with sour cream and salsa and enjoy!

*note* I made some of these with the sour cream and salsa inside the burrito (these were the ones I put in the freezer in ziploc bags). This makes a delicious on the go meal for lunch and no fork or knife required!