Blue Cheese Topped Steak

STEAKS WITH BLUE CHEESE TOPPING
4 10-12 oz beef steaks (boneless rib-eyes...I used bacon wrapped sirloin filets)
1 clove of garlic pushed through a garlic press (I just used garlic powder and sprinkled it on the steaks like the salt and pepper
1 tbsp chopped parsley
1/2 tsp sea salt ground
1/4 tsp freshly ground black pepper
1/2 tsp white pepper
4 tbsp cream cheese softened
4 tbsp blue cheese crumbles
1 green onion finely chopped (I used a few)

Make the cheese topping. Combine the cream cheese, blue cheese, green onion, and 1/2 tsp white pepper.
Rub each steak on both sides with garlic, salt, and pepper. Arrange the steaks on the rack of a broiler pan 2-3 inches from the heat source. Broil 10-12 minutes for medium rare or more to the degree of doneness you like. Remember though that the more you cook them the less tender and juicy they are.
Top each steak with an equal amount cheese topping. Broil 1-2 minutes until the topping starts to melt. Sprinkle with parsley. Next time your grocery store has your favorite cut of steak on sale, get some and try this recipe.

I found this recipe HERE. We had some friends over, so I made extra. We LOVED this, and also thought it would be amazing on hamburgers :)

Asian Orange Beef

Asian Orange Beef

3 large naval oranges
1 bunch green onions
3 tbs sugar
2 tbs cornstarch
3 tbs reduced-sodium soy sauce
3 cloves garlic, minced
1 tbs fresh gingerroot, minced
1 ½ lbs boneless beef sirloin steak, ½ inch cubes
1 tbs canola oil
3 cups hot cooked rice

Finely grate the peel from 2 oranges; set aside. Cut thin strips of orange peel from the remaining orange for garnish; set aside (If desired). Squeeze juice from all oranges. Cut onions to separate the while and green parts. Thinly slice white parts; cut green parts into 1-inch lengths for garnish (I just sliced the green and white and put it all in the sauce).
For sauce, in a small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and white parts of onions, set aside.
In large nonstick skillet or work coated with cooking spray, stir-fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with orange peel strips and remaining onions.

We like our beef tender, so I think next time I will cook the beef with a little bit of water in the crockpot, then add the sauce at the end.

Barbacoa Beef

• 1/3 cup apple cider vinegar
• 3 Tbsp lime juice
• 3-4 chipotle peppers – canned
• 4 cloves garlic
• 4 tsp cumin
• 2 tsp oregano – dried Mexican variety is best
• 1 ½ tsp ground black pepper
• 1 ½ tsp salt
• ½ tsp ground clove
• 2 Tbsp vegetable oil *(I didn’t use in the crockpot)
• 4-5 lbs beef roast (chuck roast is fine)
• 3/4 cup chicken broth
• 3 bay leaves

Instructions for Dutch Oven

1. Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it’s smooth and creamy.
2. Cut the roast up into several smaller pieces and remove any excess fat.
3. In a large dutch oven, heat approximately 2 tbsp of oil and cook each side of the pieces of meat until lightly browned.
4. Pour the adobo sauce over the meat and ad in the chicken broth and bay leaves.
5. Cover and let simmer for about 4 hours, turning every 30 to 40 minutes.
6. Uncover and cook an additional 1 to 2 hours until the meat is easily pulled apart.

Instructions for crock pot

• I obviously didn’t use a dutch oven, I just made it in the crock pot. I first cooked the roast in the crockpot on low 6-8 hours (I’ve also cooked it on high for like 4 hours and it turned out fine too). I put chicken broth (enough to cover the roast halfway), bay leaves, the roast, and then sprinkled the roast with garlic salt and pepper.
• After it cooked for 6-8 hours on low I drained the chicken broth and shredded the meat and then put all of the ingredients as the recipe calls for in with the beef and cooked on low for 1 hour.
• If you don’t use the chipotle peppers, it might be good to at least use the sauce that is in the canned peppers. It doesn’t make it spicy, but it gives a nice smoky flavor. If you wanted a little spice you could may be put one pepper in or remove the seeds from the peppers.

Taco Soup

So, I am all about easy.
And this is easy.
(And, if I do say so myself - PERFECT for a horrible snowy day like today.)

1 lb. ground beef
1 can whole kernel corn
1 can dark red kidney beans
1 can black beans
1 small can tomato sauce (8oz. size)
1 pkg. taco seasoning
cheese to top
1 bag Fritos for dipping

Directions: Brown hamburger in large pan. Add in other ingredients (except cheese and Fritos) - do NOT drain the corn or beans. Heat for about 5 minutes until nice and hot. Top with cheese and eat with Fritos --- yum!!

Rosemary Skewered Chicken (or beef) with Orange Glaze!

Thank you Chef Curtis Stone (Take home chef, ya know, the cute British guy? He also does recipes for The Biggest Loser). I found this recipe online for the chicken, and thought it sounded easy and yummy. I decided to use stew beef instead of chicken (because that is what I had that was not frozen). I cannot believe how big of a hit it was at my house!! Kellen and Rykker had seconds, and Kellen couldn't stop telling me how delicious he thought it was! So, I thought I'd better share it with you!!

Rosemary Skewered Chicken (or beef) with Orange Glaze


Ingredients
Juice of 3 oranges (you can also use orange juice from concentrate)
1 Tbsp. Dijon mustard
1 Tbsp. honey
2 garlic cloves, finely chopped
1 Tbsp. finely chopped peeled fresh ginger (or 1/4 -1/2 tsp dried, ground ginger)
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed
Instructions
1. Preheat a grill or grill pan on medium high heat.
2. Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve.
3. Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs. (Beef is a little harder to skew, so I stuck a real wooden skewer through it first to make a hole. Then I threaded the beef onto the rosemary sprig. This recipe wouldn't be the same if you just cooked the meat on a regular skewer rather than the rosemary).
4. Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
5. Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.

I served it with Rice Pilaf...and Kellen was wishing I had doubled the sauce, since he likes to put the sauce on his rice! Hope you enjoy!

Sicilian Beef

Sear one 4lb rolled rump roast in 3T oil until brown.
Combine: 1 Chopped Onion
1T Parsley Flakes
1 1/2t Oregano Leaves
1t Basil Leaves
1/2t Minced Garlic
1/4t Pepper
1t Salt
1/2C Water
1 can (32oz) Whole Italian Tomatoes

When meat is seared take it out and put the above mixture in. Bring it to a boil and add the meat. When tender, 3 hrs., remove meat to a platter and thicken the juices (scant 1/2C water and 2 heaping T flour or cornstarch softened in the water). Serve with large shell macaroni. Can also cook in crockpot. After searing meat, place all ingredients in slowcooker and cook on high for 3-4 hours. Remove meat and thicken juices as directed.