beef shashuka

 

I'm on a roll!  This dish was SO good.  Everyone loved it. 

beef shashuka (the food network)

1 pound lean ground beef

1 onion, diced

1 large jalapeno pepper, minced

4 large cloves garlic, minced

1 teaspoon cumin

1 teaspoon caraway seed (we didn't have any)

1 teaspoon paprika

1/8 teaspoon nutmeg

salt and pepper

1 can (7 ounces) chipotle in adobo

1 (14 ounce) can crushed or diced fire-roasted tomatoes

14 ounces tomato sauce

5 ounces feta

4 to 6 large eggs

to serve:  garlic naan bread, melted butter, greek yogurt, cilantro leaves, 2-3 chopped scallions

Preheat oven to 375 degrees.

Heat a large cast-iron skillet over medium high heat.  Add ground beef and crumble and cook until the pink color goes away and meat is lightly browned.

Peel and chop onion, seed and finely chop the jalapeno.  Add onions and jalapeno to the meat and stir.  Add seeds, spices and garlic, stir.

Puree in food processor a can of chipotle in adobo.  Add 2 tablespoons to the pan and the rest to a bag to freeze and store for another use.

Add tomatoes, feta and stir.  Make 4-6 nests in meat sauce using the back of a spoon and drop eggs into them.  Transfer pan to oven for 8-10 minutes until eggs set.

Warm the naan bread and brush with melted butter.

Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.

mexican street tacos (carne asada)

 

My son said they were "fire".  Or was it "gas"?  Either way,  I'll take it!

mexican street tacos (damndelicious)

2 tablespoons reduced sodium soy sauce

2 tablespoons freshly squeezed lime juice

1 tablespoon oil

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 1/2 pounds skirt steak, cut into 1/2-inch pieces

mini corn or flour tortillas, warmed

3/4 cup diced red onion

1/2 cup chopped fresh cilantro leaves

1 lime, cut into wedges

In a medium bowl, combine soy sauce, lime juice, garlic, chili powder, cumin and oregano.

Add steak and marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat the oil in a large skillet over medium high heat.  Add marinated steak and cook, stirring often, until steak has browned and marinade has rediced about 5-6 minutes or until desired doneness.

Serve steak in tortillas, topped with onion, lime and cilantro (I combined the onion, lime and cilantro with some diced tomatoes).

slow cooker asian "short ribs"

 

Instant family favorite!

I used beef stew meat instead of beef short ribs for a leaner version.

slow cooker asian "short ribs" (damn delicious)

1/2 cup reduced sodium soy sauce

1/2 cup beef broth

1/4 cup brown sugar (I used 1 1/2 tablespoons)

3 cloves garlic, minced

1 tablespoon freshly grated ginger (I used 1 teaspoon ginger powder)

1 teaspoon sesame oil

1 teaspoon crushed red pepper flakes

4 pounds beef short ribs (I used 1.5 pounds stew meat)

2 tablespoons cornstarch

2 tablespoons fresh parsley leaves (I used cilantro)

1 teaspoon sesame seeds

toppings for a bowl:  rice, kimchi, sliced cucumber, thinly scraped carrots, diced avocado, roasted asparagus

In a large bowl, whisk together soy sauce, vegetable broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes.

Place short ribs in slow cooker.  Stir in soy sauce mixture until well combined.

Cover and cook on low for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together cornstarch and 1/4 cup water.  Stir in mixture into the slow cooker.  Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

Serve immediately, garnished with parsley or cilantro or serve in a bowl which I highly recommend.

italian beef and spinach meatballs

These are my new favorite beef meatballs.  I had just been telling my kids about my friend Amy in Hershey who used to put a whole container of frozen spinach into her brownies to sneak in veggies for her kids (and it worked every time, by the way).  This approach is not-so-sneaky but these meatballs are delicious!  I love knowing I'm eating more veggies. 
Note:  We rarely eat red meat anymore but I buy the non-hormone, organic, super lean ground beef.

italian beef and spinach meatballs  (slightly adapted from skinnytaste)
2 slices whole wheat light bread
1 pound 93% lean ground beef
10 ounces frozen chopped spinach, thawed and squeezed of all liquid
1 egg
1 clove garlic, minced
2 tablespoons fresh parsley (I omitted)
1/2 cup Parmesan cheese
salt and pepper

pasta sauce:
1 teaspoon olive oil
3 cloves garlic, minced
28 ounce can crushed tomatoes
sprinkling of dehydrated onion
salt and pepper

Preheat oven to 400 degrees.
Wet bread with just enough water to wet then mash up with your hands.
Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, grated cheese, salt and pepper.  Mix all ingredients until thoroughly combined.
Using a little scoop, measure meat into 1/8 cup portions and roll into little meatballs.  
Place meatballs on a cookie sheet lined with aluminum foil.
Make the sauce in a large pot.  Add 1 teaspoon olive oil and heat on medium heat.  When hot add garlic.  When garlic is golden, add the tomatoes, sprinkling of dehydrated onion, salt and pepper.  Cover and reduce heat to low.
Meanwhile, bake the meatballs for 20 minutes or until cooked through.  Add meatballs to the sauce and simmer for an additional 15 minutes.

puruvian beef kebabs

My husband declared this dish Hall of Fame!  The rest of us agreed.  We thought the kebabs were really good but the sauce took them over the top.  Who knew we'd like Peruvian food so much?  Now I've got to look up other dishes to try.

peruvian beef kebabs (Cooking Light's Global Kitchen Cookbook)
1 1/2 pounds boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
4 teaspoons hot paprika, divided (I used smoked paprika)
1 3/4 teaspoons black pepper, divided
1 3/4 teaspoons salt, divided
1 1/2 teaspoons ground cumin, divided
1 1/4 teaspoons ground turmeric, divided
1 large yellow bell pepper
1/4 cup finely chopped green onions
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
3 tablespoons chopped fresh flat leaf parsley

Combine steak, vinegar, 2 teaspoons paprika, 1 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon cumin and 1/2 teaspoon turmeric in a large bowl; toss well.  Cover and chill 3 hours.
Preheat broiler.
Cut bell pepper in half lengthwise, discarding seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil 15 minutes or until blackened.  Place in a paper bag, and fold to close tightly.  Let stand 10 minutes.  Peel and coarsely chop.  Place bell pepper, green onions, white vinegar, 1 tablespoon water, olive oil, lemon juice, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon pepper, 1/4 teaspoon salt and garlic in a blender; process until smooth.  Set aside.
Combine rub: parsley, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon black pepper and 1/4 teaspoon turmeric.
Prepare grill to medium-high heat.
Remove beef from bowl; thread beef onto each of 6 skewers.  Press rub onto beef.  Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once.  Serve with sauce.  Serves 6.

skinny sloppy joes

These were exactly what I wanted and I knew it!  They were so delicious, in fact, that I ate more than one.  But less than two. 

skinny sloppy joes (adapted from skinnytaste)
1 pound lean ground beef (the good stuff- lean and without antibiotics or hormones)
1 tablespoon steak seasoning
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, minced
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste

Chop the onion and red bell pepper until minced.  Heat a large skillet over medium high heat.  Add the meat to the pan and break it up as it cooks.  Season the meat with steak seasoning and cook the meat until it browns.  Add onion, garlic and red peppers to the skillet.  Add the red wine vinegar and Worcestershire sauce and cook 5 more minutes.  Add tomato sauce and tomato paste and stir until everything is well combined.  Simmer 5 minutes.  Use a spoon to scoop mixture onto toasted whole wheat hamburger buns.

homemade crunch wrap supremes

My oldest introduced the family to Taco Bell's Crunch Wrap Supremes.  My kids LOVE them.  I'm not a fan of fast food so we're making them at home.  I love when my oldest cooks for us.  She's good at making these.

crunch wrap supremes (my oldest got the idea from Taco Bell)
large tortillas
tostada shells
light sour cream
chipotle dressing
taco bell hot sauce
extra lean ground beef seasoned with taco seasoning and a can of tomato sauce, cooked
shredded lettuce
diced tomato
shredded cheddar cheese
olives

My daughter heated a large tortilla in the microwave and placed it on the counter.  She smeared on some refried beans, sour cream, chipotle dressing, taco bell hot sauce, ground beef, shredded lettuce, tomatoes, cheese and olives.  She folded the sides of the tortilla up then turned it over and placed it in the pan.  She browned it on both sides then rang the dinner bell and her sisters and brother came running to see whose was done first.

disneyland bengal barbecue spicy beef skewers

Hall of Fame!! My husband made this for dinner tonight and I felt like I was eating the most delicious dinner I've ever eaten.  I know it can't be true but it felt like it as I was enjoying it.  He tried these skewers when we were at Disneyland in July and wondered where he could find a recipe (after 4 months they were still on his mind).  Fortunately almost any recipe can be found online these days.  These skewers were the perfect amount of spicy for me but they were too spicy for our kids.  I adjusted the pepper accordingly.


disneyland bengal barbecue spicy beef skewers (key ingredient)
1 teaspoon vegetable oil
1 tablespoon fresh crushed garlic
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
3 tablespoons sesame oil
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cayenne
2/3 cup soy sauce
1 cup water
1 tablespoon cornstarch

beef
18 one-ounce pieces sirloin beef chunks
6 bamboo skewers
1 part soy sauce
2 parts lemon juice
1 part water and several grinds of pepper

korean sauce
Heat a teaspoon  of vegetable oil gently in a saucepan.  Add one tablespoon (or more to taste) of crushed fresh garlic.  Saute lightly, do not burn.  Add soy sauce, water, lemon juice, brown sugar, sesame oil, black pepper, red pepper flakes, cayenne.  Bring to a slow boil over medium to low heat.  Reduce heat and simmer to reduce slightly.  Mix 1 tablespoon of cornstarch with 1/4 cup water.  Mix well.  Add to simmering sauce.  Allow mixture to simmer slowly until the sauce thickens to a shiny but thick sauce.  Taste it.  Adjust mixture according to taste.  Let this sit while you make the rest of the recipe.

beef
Cube sirloin into one-inch cubes.  Put into a ziplock bag with a marinade of 1 part soy sauce, 2 parts lemon juice, 1 part water and several grinds of pepper.  Let this marinate in the refrigerator at least 3 hours.

assembly
Gently warm the Korean sauce.  If it's too thick add a little water, lemon or soy sauce.  Put the meat on the skewers and grill over medium heat until they are medium rare to medium.  Once you put the skewers on a plate baste generously with the Korean Sauce.

instant pot beef gyros

My husband got me an Instant Pot for my birthday and after trying it out using this recipe...I LOVE IT!  This is a great recipe.  These beef gyros were incredibly tasty.

instant pot beef gyro (My Crazy Good Life)
2 lbs. beef roast, thinly sliced (I bought the carne asada meat because it was thinly sliced)
3 cloves minced garlic
1 tbsp. dried parsley
1 tsp. black pepper
1 tsp. salt
1/2 cup vegetable broth
1 red onion, thinly sliced
1 tbsp. lemon juice
Pitas or Naan bread, or Flat Out pitas

tzatziki sauce
1 cup plain Greek yogurt
1/2 cup cucumber peeled, seeded, and chopped
1 clove minced garlic
1 tsp. salt and pepper
2 tbsp. fresh dill

toppings: sliced carrots, sliced onions, sliced cucumbers, sliced tomatoes, lettuce, feta cheese

Directions for Instant Pot Beef Gyros:
1) Turn Instant Pot on saute and let the pan warn up. When it’s warm, add oil to the bottom of the pan and let it get hot.
2) Add meat, seasoning, garlic, and onion to Instant Pot. Sear and let onions soften for 3-5 minutes.
3) Pour lemon juice and broth over the meat. Give the meat a quick stir, then lock lid into place. Turn the steam valve to sealing. Using the Meat/Stew preset cook the gyro meat for 9 minutes. Let the pressure naturally release for 3 minutes before releasing the remaining pressure using the quick release method. 

Directions for Instant Pot Beef Gyros  stove top directions in italic):

1) Turn Instant Pot on saute and let the pan warn up. When it’s warm, add oil to the bottom of the pan and let it get hot. Do this on your stove top. 

2) Add meat, seasoning, garlic, and onion to Instant Pot. Sear and let onions soften for 3-5 minutes. Same directions for stove top. 

3) Pour lemon juice and broth over the meat. Give the meat a quick stir, then lock lid into place. Turn the steam valve to sealing. Using the Meat/Stew preset cook the gyro meat for 9 minutes. Let the pressure naturally release for 3 minutes before releasing the remaining pressure using the quick release method. Add lemon juice and broth, cover, let simmer for 10-15 minutes.

italian meatloaf cupcakes

I'd seen these all over the internet and wanted to make them for April Fool's Day.  I used my favorite Italian meatloaf recipe and they were quite tasty!  As I piped the potatoes onto the base my son said I was using quite a lot of icing.  When we sat down to dinner one of my daughters toasted two slices of toast- she said she thought cupcakes for dinner sounded weird.  She ended up eating one.

italian meatloaf cupcakes
meatloaf:
2 pounds extra lean ground beef
2 eggs
1/2 cup Italian breadcrumbs
3/4 cup tomato sauce
1 teaspoon oregano
1/2 cup Parmesan cheese

mashed potatoes (homemade or store bought- great use for leftover mashed potatoes!)
gravy (I used leftover gravy from when we had a roast earlier in the week)
bacon bits


Prepare muffin cups by lining each one with a square of foil.  Lightly spray each cup of foil with nonstick cooking spray.
In a large bowl, combine ground beef, ground chicken, egg, breadcrumbs, tomato sauce and  oregano.  Make sure the ingredients are mixed well.  Use a round 1/3 cup scoop to scoop up the meat mixture and put one into each cup.
Bake at 375 degrees for 20 minutes.  
Warm some mashed potatoes and put them into a sturdy zip-lock bag.  Force the potatoes into one corner.  Snip the corner like a pastry bag and pipe the potatoes onto the "cupcake".  Sprinkle some bacon bits on top and drizzle with gravy.

tender, yummy beef

 

My teenager said I don't serve enough beef so I made this for dinner.  It turned out to be super flavorful and versatile.  We used the beef for sandwiches the first night then my daughter made some nachos grande that looked amazing.  The beef would also make a great filling for fajitas or red enchiladas (have you tried Trader Joe's bottled enchilada sauce?  So good!).

tender, yummy beef (pass the peas, please)
1 1/2 pounds beef bottom round roast pre-sliced ("carne asada" style)
1 envelope dry onion soup mix
1 onion, sliced into rings
1 green bell pepper, sliced into rings
1 cup water
whatever you need to make sandwiches, nachos, fajitas, etc. 

Spray slow cooker with nonstick spray.  Put the sliced meat into the slow cooker with the onion soup mix, onion and pepper rings.  Pour a cup of water over the top.  Cook on low 6-8 hours.  Remove meat, onions and peppers with a slotted spoon and serve it as you wish.

crock pot mexican pot roast taco meat

This meat turned out to be tender and flavorful.  It's going to make some great tacos.
I adapted the original recipe to suit my need to use a crock pot.

mexican pot roast taco meat (Tyer Florence of the Food Network,) 
2 pounds beef roast
kosher salt
freshly ground black pepper
extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28 ounce) can crushed tomatoes 
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper (I omitted because this new mama has 3 little kids who'll be eating this recipe- can I just say that 1 tablespoon is A LOT?  I'd tone it down for my family and we love spice.)
1 tablespoon ground cumin
3 bay leaves

tortillas, cheese, salsa, shredded lettuce, etc.

Season all sides of the beef with a fair amount of salt and pepper.  In a large Dutch oven, heat oil.  Add the garlic and the beef to the pot, browning the meat on all sides.  Add the onion and allow to brown, about 3-4 minutes.  Transfer to a crock pot.  Add the tomatoes plus 1 cup of water, spices, season with salt and pepper.  Cover with a lid and cook on low all day until meat is tender.  Shred meat.  Fill tortillas with the works!

korean bulgogi

Dinner tonight is going to be GOOD!  I know this because I sampled this Korean bulgogi at my daughter's second grade international feast.  Right now it's marinating in the fridge.  I love when there's something great to look forward to at dinnertime.
After dinner update:  Hall of Fame!  Everyone loved it.

korean bulgogi (a boy from my daughter's 2nd grade class)
1 1/2 pounds beef sirloin , 1/8-1/4" thick
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
2 tablespoons sugar or honey
1 tablespoon sesame seeds 
1 teaspoon ground ginger
2 green onions, minced
1 teaspoon crushed red pepper, optional

Combine all the ingredients except the beef in a large bowl.  Mix well.
Add the beef to the bowl.  Refrigerate for at least one hour.
Put the meat on a hot grill or in a broiler pan sprayed with nonstick cooking spray.  Cook until the meat is browned.
Bulgogi can be served with lettuce leaves and rice on the side so that diners can wrap the meat in the lettuce leaves with a bit of rice.  I'm serving mine with some steamed rice and kim chee.

steak fajitas

These were smokey and delicious.  Definitely something I'll make again.

steak fajitas (Tyler Florence from food network)
marinade:
1 orange, juiced
2 limes, juiced
2 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
3 tablespoons roughly chopped cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds flank steak (I bought mine already thinly sliced)

other ingredients:
2 bell peppers, thinly sliced
1 large onion, thinly sliced
tortillas, warmed on the gas stove (use thongs to flip them on the fire)
sour cream, guacamole, salsa

Put all the marinade ingredients into a blender and puree until smooth.  Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat.  Refrigerate for 2-4 hours to tenderize and flavor the beef.
Preheat a ridged grill pan on high heat (I used a regular pan).
Drain the marinade from the beef.  Season with salt and pepper.  Grill until done.  Remove from heat and keep warm.  Add the bell peppers and onions to the pan and grill for 7-8 minutes until the vegetables are just barely limp.  While the peppers and onions are cooking heat the tortillas.  Place a tortilla on each flame and let it char for a few seconds then flip over.
Add steak to the vegetables and serve inside tortillas with sour cream, guacamole and salsa.

.

cheese stuffed italian meatloaf

This is by far the best meatloaf I've ever had.  I learned this recipe at a meats class during my first year of college.  You have to know that as a kid I hated meatloaf but my parents made me eat it.  I saw with a glass of milk trying to choke down every last bite.  Why oh why didn't my mother know about this recipe?  As a result, I learned to cook.  Whenever my mom said meatloaf was for dinner I did the cooking.  She said we were having meatloaf quite often.

cheese stuffed italian meatloaf (adapted from my meats class at Ricks College)
1 pound extra lean ground beef
1 pound ground chicken
1 egg
1/2 cup Italian breadcrumbs
8 ounces tomato sauce, divided
1 teaspoon oregano, divided
1 cup mozzarella cheese
1/4 cup Parmesan cheese

In a large bowl, combine ground beef, ground chicken, egg, breadcrumbs, 1/2 cup tomato sauce and 1/2 teaspoon oregano.  Make sure the ingredients are mixed well.  Take a rectangular piece of wax paper and place it on the counter.  Dump the meat out of the bowl and onto the wax paper.  Spread the meat onto the wax paper and pat and shape into a rectangle- 8x15.  Spread mozzarella cheese on top of meat.  Starting at one end, roll the meatball into a loaf.  Place into a greased loaf pan.
Bake at 350 degrees for an hour.  Ten minutes before it's done pour the rest of the tomato sauce over the meatloaf and sprinkle with Parmesan cheese.  Continue baking for 10 minutes more.

southwestern stuffed peppers

These stuffed peppers are delicious- the flavors are simple yet distinct.  Another great recipe from Real Simple Magazine.  If you aren't already a subscriber I highly recommend it.  It's a simple, classy magazine unlike so many others that are out there.  You get a bit of everything from fashion to finances to really delicious recipes.  Say goodbye to old fashioned Italian stuffed peppers (I've never liked them) and hello to these.

southwestern stuffed peppers (adapted slightly from Real Simple Magazine, February 2012)
1 cup brown rice, cooked
6 scallions, thinly sliced, white and green parts separated
1 pound lean ground beef
1 cup frozen corn
1 (4.5 ounce) can chopped green chilies
1 1/2 teaspoons cumin
1 cup Cheddar cheese, grated
kosher salt and black pepper
4 large red bell peppers, halved lengthwise, ribs and seeds removed
1/2 cup light sour cream
salsa for serving (I used Tapatio sauce)

Heat oven to 375 degrees.  Cook the rice according to package directions.
In a large skillet over medium high heat cook the ground beef and scallions (white parts), breaking up the beef with a spoon until no longer pink.  Stir in the corn, chilies, cumin, cooked rice, 1/2 cup of the cheese, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Arrange the bell peppers, cut-side up in a 9x13-inch baking dish or pan.  Divide the beef mixture among the bell peppers, add 1/2 cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes.  Uncover, sprinkle with the remaining cheese and bake until browned, 5 to 7 minutes more.
In a small bowl, whisk together the sour cram and 1/4 cup water.  Drizzle over the bell peppers and top with salsa and scallion greens.

thai ribbons

This is one of the very first recipes I made in college as part of my meats class.  I took this recipe home and made it for my family during Christmas break that first year and my family loved it.  I think they still make it.  My own little family loves it.  You really do have to buy the flank steak- it's very tender and you can eat it right off the skewer, which kids love.  They'll eat anything on a stick!  Serve it up with some nice jasmine rice and broccoi.

thai ribbons (meats class with Carma Sutherland)
1 pound flank steak
1/3 cup teriyaki sauce
1 tablespoon each finely chopped ginger root and vegetable oil
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1 teaspoon sesame seeds, can be toasted

Soak 30 6-inch bamboo skewers.  Combine teriyaki sauce, ginger root, oil, garlic and red pepper.  Cut steak, across grain, into 1/4-inch thick slices; place slices in a plastic bag.  Pour marinade over steak, turning to coat.  Tie bag securely and marinate 15 minutes.  Pour off marinade.  Thread each slice onto a bamboo skewer.  Place ribbons on rack in broiler pan so surface of meat is 3-4 inches from heat.  Broil 2 minutes on each side.  Sprinkle with sesame seed.

cocktail meatballs

LOVE this recipe.  It's so easy and tastes so good.

cocktail meatballs
your favorite meatballs
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice


In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar and lemon juice.  Add cooked meatballs and simmer for 1 hour before serving.

loafing around

I think you've heard my meatloaf story before.  As a kid I hated meatloaf.  I know hate is a strong word but that's how I felt about it.  It made me gag every time and inspired me to cook.  Seriously.  Meatloaf inspired me to cook for my family.  My mom would tell me that meatloaf was for dinner and suddenly she didn't have to cook that night.  In college I took a meats class and we made Italian meatloaf.  LOVED IT.  This is a Mexican twist and I love it even more!  I really should make it more often.  The roasted red peppers make it pretty incredible.  In fact, don't go trying this dish without them.
So yesterday while cooking, I told my youngest daughter that I loved her.  I told her I love her more than rainbows.  More than the stars in the sky.  Then she asked, "More than food?"  Yes, I love her more than food and you'll be glad to know I didn't hesitate on that one.  She then told me she loves me more than flowers and more than food.  She loves me a lot! 


loafing around (featured in Rachael Ray Magazine.  Tried to find the recipe online but couldn't!)
jar of roasted red peppers (NOT sweet peppers)
couple handfuls of Mexican shredded cheese blend
1- 1/2 pounds very lean ground beef
jar of your favorite salsa
bread crumbs
parsley, about 1/3 cup
salt and pepper
2 eggs


Coat a deep pie plate with cooking spray.  Line it with roasted red peppers.  Sprinkle a handful of cheese on top.  In a bowl, mix ground beef, more cheese, most of a jar of salsa, bread crumbs, chopped parsley, a sprinkling of salt and pepper and 2 eggs.  Press into a pie plate.  Pour the remaining salsa on top and bake for 10 minutes.  Cover the pie plate with more cheese and bake until the cheese is melted, about 35 minutes.

copycat of ikea's swedish meatballs

This recipe is delicious.  The meatballs are so tender and moist and the sauce is a perfect compliment.  The story (from Food Network Magazine) goes like this:  These meatballs have always been a favorite at Ikea stores ever since an in-store chef developed the recipe in Switzerland in 1985.  Although the store's cookbook which was published in 2000 included a meatball recipe, it was not the recipe served at their restaurants.  The recipe is top secret so Food Network Kitchens made a copycat recipe.
When I visited my parents this summer I noticed that they have dozens of Ikea's Swedish Meatball packets in their pantry.  I had no idea they loved their meatballs so much.

ikea's swedish meatballs (Food Network Magazine, October 2011)
1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white, beaten
vegetable oil for brushing

gravy
2 tablespoons butter
2 tablespoons flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley (optional)
lingonberry jam, for serving (optional)

Make the meatballs:  Put the breadcrumbs in a large bowl.  Heat the butter in a skillet over medium heat.  Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring until soft, about 5 minutes.  Add the milk and Worcestershire sauce and bring to a simmer.  Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool.  Add the beef, pork egg and egg white to the bowl and mix until combined.
Brush a baking sheet with vegetable oil.  Roll the meat into 1-inch balls and arrange on the prepared baking sheet.  Cover with plastic wrap and refrigerate at least 1 hour (I omitted the refrigeration).
Preheat the oven to 400 degrees.  Bake the meatballs until cooked through, about 20 minutes.
Make the gravy: Melt the butter in a large skillet over medium heat.  Add the flour and cook, whisking until smooth.  Whisk in the beef broth and Worcestershire sauce and bring to a simmer.  Add the cream and meatballs.  Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes.  Season with salt and black pepper.  Transfer to a serving dish.  Sprinkle with the parsley and serve with lingonberry jam if desired.