Category Archives: Beef

Sweet and Spicy Ginger “Hamburger Helper”

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Yay!  Another super easy meal! Here’s the deal you guys…I’m in waaaaaay over my head at school.  I come home with my brain leaking out of my ears and have zero energy.  I wish I could come up with fancy schmancy meals like I used to (remember this?)…but I can’t.  At least not till the weekend, and this last weekend I had a wedding to be at in Boston.  It was at the aquarium…how cool is that?!  I wanted to be a marine biologist soooooo bad when I was younger.  Still kinda do, actually.  I mean, swim with the dolphins for a living?  Um, yes please.  Seriously, cocktail hour was INSIDE the aquarium…we could just walk around and geek out over fish with a bar set up around every corner.  Total bliss.

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OK so this meal.  It was kind of invented on the fly because, like I can imagine happens in many a kitchen on many a weeknight, all I had was a package of ground beef.  SO I was all like, “OMG I wish there was a Paleo Hamburger Helper sitting in the pantry!”  …And then I was like, “Holy crap!  That’s a great idea!”

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Taking stock of all I had, I came up with this little concoction.  I used palm syrup in this instance and I highly recommend you find a bottle–I think I got it at Natural Grocer but I’m sure Whole Foods has it.  However, honey or molassas will work just as well…or just leave it out if you want to nix the sugar.

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Serve over cauliflower rice or just on its own.  Hint…mix it all up with some spaghetti squash and it’s like Chinese takeout :-)

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Sweet and Spicy Ginger “Hamburger Helper”
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Serves: 4
 

Ingredients
  • 1 lb Ground Beef (any ground meat will work!)
  • 2 T Coconut Oil
  • 1 Onion, chopped
  • 1 Bell Pepper, chopped
  • 4 Garlic Cloves, chopped
  • 1 t Salt
  • 1 t Ground Ginger
  • 1 T Coconut Aminos
  • 1 T Palm Syrup (or honey), optional
  • 1, 16 oz bag Frozen Veggies (broccoli or green beans are great for this recipe)

Instructions
  1. Heat the oil over medium-high in a skillet and add the onion and garlic.
  2. When the onion is translucent, add the beef and brown it well.
  3. Reduce heat to medium and add the bell pepper, salt, ginger, palm syrup, and coconut aminos. Simmer for a few minutes to let the flavors marry.
  4. Add the frozen veggies, stir to combine, then cover and simmer for 10 minutes.
  5. Serve over cauliflower rice or as desired.

 

Triple Meat Italian Meatballs

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There’s something to be said for a rich, hearty, tomato-saucey, meaty, Italian meal on a cold night in late spring.  Obviously a nice Chianti makes it even better.

The secret to success with these babies is the triple meat combo.  You get the juiciness and richness of the beef, fattiness of the pork, and a nice kick of flavor from the veal.  The texture is unmatched by your run-of-the mill beef meatballs and this combination of seasonings is pretty much my go-to for Italian-inspired dishes.  It’s also a very easy meal that can be prepped ahead of time if need be.  I made this batch in the morning and cooked them shortly after I got home after work.

Ah, work…I don’t miss it.  I’m functionally unemployed now that I’m officially out of the Army for good.  It’s…liberating.  Class starts in a week and a half but until then I’m catching up with family and friends.  I love living so close to loved ones for the first time since I left home.  Don’t get me wrong, I got to visit and live in some great places the last 8 years and I have so many experiences that have made me who I am, but I guess its’s time to reconnect with my inner homebody.
I will say, however, that I most definitely did NOT miss this East Coast humidity.  I walked outside yesterday morning and felt like I got body-slammed with a wall of moist heat.  Ugh.  I already miss the crisp Colorado mountain mornings…but then again I don’t miss the snot rocks.  Those are pretty painful in case you didn’t know.
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Triple Meat Italian Meatballs
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Serves: 6
 

Ingredients
  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 lb Ground Veal
  • 2 Eggs
  • 2 T Olive Oil
  • 1 t Salt
  • 1 t Dried Oregano
  • 1 t Dried Basil
  • 1 t Dried Rosemary
  • 3 Garlic Cloves, minced
  • 1 Large Onion, diced
  • 28 oz Tomato Sauce, commercial or homemade

Instructions
  1. Combine the beef, pork, veal, eggs, olive oil, and seasoning in a large mixing bowl.
  2. Gently mix everything together until just blended. DO NOT OVERMIX.
  3. Heat some oil in a large pot over medium-high heat.
  4. Drop golf ball sized meatballs into the pot, browning on all sides, then remove to a plate and continue with the remaining meat mixture.
  5. When all meatballs are cooked, add the minced garlic and chopped onion to the drippings and sautee until the onions are transluscent.
  6. Add the tomato sauce and meatballs, then reduce heat to medium low.
  7. Allow the sauce to simmer for 20-30 minutes.
  8. Serve over spaghetti squash or on their own.

 

Ancho Chili Marinaded Brisket

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Brisket has always been just a wee bit intimidating for me, mostly because I love it so freaking much but the only way I’ve ever had it prepared was in a giant smoker.  Often at a state fair or a competition of some sort.  Like the Salt Lick in Austin…ever been there?  Holy Brisket Balls, Batman…that stuff is crack.

We actually got “brisket” from time to time at the dining facility on the FOB in Iraq, too…but I suspect those grey-brown chunks were at least 60% sawdust.  I, for one, opted to live off tuna packs and pickle slices for a year instead.  Moving on.

So when my brisket didn’t suck, I was understandably pleased.  This was like, reallllllly good.  Even Ross agreed and we all know the ultimate verdict on anything with beef should be left up to a big, hairy dude.  You can even do this with another sauce or marinade…I’m sure it would be lovely just seasoned with olive oil, salt, and pepper and some plain old beef or chicken stock as the braising liquid.

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Ancho Chili Marinaded Brisket
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Serves: 6
 

Ingredients
  • 3-4 lbs Beef Brisket
  • 4 Dried Ancho Chili Peppers
  • ½ c Extra Virgin Olive Oil
  • 1 t Salt
  • 1 t Black Pepper
  • 4 Garlic Cloves
  • Juice of 1 Lemon
  • 1 Onion, roughly chopped
  • 1½ c Chicken or Beef Stock

Instructions
  1. Toss the peppers, oil, salt, pepper, garlic, lemon juice, onion, and stock into a blender.
  2. Pulse until totally liquified. Set aside.
  3. Heat a Dutch oven over medium-high heat.
  4. Add some more olive oil to the pot, then brown the brisket on each side (yes, even the short edges…use tongs for this), about 2 mins per side.
  5. Once browned on all sides, remove the brisket to a plate.
  6. Pour the sauce from the blender into the hot pot, reduce the heat to medium, and bring to a simmer.
  7. Add the brisket back to the Dutch oven with the sauce. Swirl the sauce around and spoon some on top of the meat.
  8. Cover tightly and place in a 300-degree oven for 3-4 hours, until the meat is fork-tender.

 

(Sweet) Potato Skins

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What better snack could you ask for to go along with your (gluten free) brewskies this St Paddy’s Day?  This recipe is a big improvement on an attempt I made last year.  Lately I’m going back and re-working a lot of my old recipes lately…to include a THIRD version of this pie.  What’s cooking if you can’t keep making it better, right?  Besides, sometimes I feel kind of guilty for letting old recipes die.  There’s so many wonderful things I’ve made like, ONCE and never re-visited because I get so caught up with my almost obsessive desire to come up with “The Next Big Thing.”  Remember this?  Or these?  Or…OMG…THESE????  I’m a horrible person.

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(Sweet) Potato Skins
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Serves: 4
 

Ingredients
  • 2 Large Sweet Potatoes or Yams
  • Olive Oil, for brushing
  • ½ Onion, diced
  • 3 cloves Garlic, minced
  • 1 Bell Pepper, diced
  • ½ pound Ground Beef
  • Salt and Pepper to taste
  • 4 oz Chevre (optional)

Instructions
  1. Slice the potatoes in half lengthwise and brush with oil.
  2. Arrange on a baking sheet and bake at 400 degrees for 30 minutes, until tender.
  3. Meanwhile, heat a pan over medium-high.
  4. Add a little oil and brown the meat. Add the veggies and seasoning and sautee everything until the veggies are tender. Remove from heat.
  5. When the potatoes are done, let cool slightly, then spoon out the insides, leaving a thin layer of potato flesh on the skin.
  6. Fill with meat mixture and top with cheese if desired.
  7. Return to the oven for an additional 10 minutes, until heated through and crisp.

 

Pigs in a (Bacon) Blanket

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Sometimes, you find yourself with a VERY hungry kid/husband and you need dinner…like, NOW.  I’m not sure why the hell I had hot dogs in the house (or how long they’d been there…eww), but I did.  Of course I contemplated something fancier (like this!!) but there comes a time of night when even the most dedicated chef just says, “F*ck it” and goes for bacon-wrapped…whatever.  You really can’t go wrong, can you?

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Pigs in a (Bacon) Blanket
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Serves: 4
 

Ingredients
  • 1 pkg Applegate Farms Uncured Beef Hot Dogs
  • 8 Sliced Pastured Bacon

Instructions
  1. Preheat the oven to 350 degrees.
  2. Wrap each hot dog in a slice of bacon.
  3. Arrange on a greased baking sheet.
  4. Bake for 20-25 minutes, or until bacon is crisp.

 

Pan-Seared Scotch Steak

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Scotchy scotch scotch scotch…

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So what are YOU making your significant other for Valentine’s Day?  Since I made this last week, Ross knows what he’s getting for every single special occasion for the rest of his life.  Especially since I couldn’t get reservations anywhere within a 100-mile radius.  And especially since, for all I knew, he’d have to be traveling over the holiday and leave me all by my lonesome (yeah, his job is cool like that)…that way I could rest assured that husband or no, I’d get a good meal.

My dear friend Sarah Beth gave me the idea for this dish.  You see, a little while back I mentioned on my Facebook page that I was watching Battle Scotch on Iron Chef America…and asked the world what YOU might do with scotch.  (Disclaimer: I’m fully aware alcohol is not Paleo…but scotch is gluten free, meaning I can cook with it and not blow out my insides.  Moving on.)  Sarah is pretty much my guru for all things food and drink, so what she tells me to do, I do.  I mean, could you think of a better combo?

5.0 from 1 reviews

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Pan-Seared Scotch Steak
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Serves: 2
 

Ingredients
  • 2 Large Ribeyes
  • 2 T Olive Oil
  • Salt and Pepper to taste
  • 3 Cloves Garlic, minced
  • 1 Shallot, thinly sliced
  • ½ c Scotch

Instructions
  1. Season the steaks with salt and pepper.
  2. Heat the oil over medium-high heat and sear the steaks for 4-5 mins on each side, or to desired done-ness.
  3. Remove the steaks to a plate and cover with foil.
  4. To the drippings, add the garlic and shallot.
  5. Reduce to medium heat and saute the garlic and shallot until lightly browned.
  6. De-glaze the pan with the scotch, swirling it around and breaking up any brown bits from the pan.
  7. Pour the pan sauce over the steaks and serve.

 

Pizza Meatloaf

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Big news, you guys!  I’ll be having Kristin, of Paleo Trail fame, on the blog for a little Q&A sesh.  If you’re not familiar with Paleo Trail, it’s a quality-rating system of food journaling that’s awesome for those of us without the time, energy, or give-a-sh*t-ability to track calories or micro-nutrients or god-only-knows what else.  She has an incredible story, too, so get excited!!

What questions would you like to ask her?  (I know, I ALWAYS need something).  It can be anything…about her, her journey, her amazing program, etc…just leave a comment or shoot me a note!

So for the bazillionth time I have to apologize for my crap photography.  I’ve tried, you guys, I really have.  I’m just too poor for a DSLR, too busy to get pictures done during the daylight hours, and too scatter-brained to compose a nice-looking picture.  My new strategy is to just oogle culinary photos on Pinterest and try to make mine look like them.  Except they don’t.  And ya know what’s bad, too?  I take better photos on my phone than on my real camera.  *Sigh*

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It’s OK, though, because this pizza meatloaf kinda speaks for itself.  It’s like a MEATZA on crack.  You can even put cheese on it.  Like, some fresh mozz or shaved Parmesano Reggiano.  Please and thank you.

5.0 from 1 reviews

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Pizza Meatloaf
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Serves: 4-6
 

Ingredients
  • 2 lbs Ground Beef
  • 1 lb Ground Pork
  • 2 Eggs
  • 1 Onion, diced
  • 1 Bell Pepper, diced
  • 1 c Sliced Mushrooms
  • 1 can (14 oz) Tomato Sauce
  • 1 T Italian Seasoning
  • Salt and Pepper to taste
  • 1 pkg Applegate Farms Pepperoni

Instructions
  1. Mix the meat, eggs, veggies, seasonings, and half the can of tomato sauce together until just combined.
  2. Shape into a loaf in a large baking dish. Top with remaining tomato sauce.
  3. Bake at 350 degrees for 1 hour. Remove from the oven and top with pepperoni. Return to the oven for another 10-15 minutes, or until the pepperoni is crisped around the edges.

 

Beef Tongue Enchiladas

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IMG_2072 Holy crap, you guys…I love Mexican food.  Like I’d-write-it-a-Valentine kinda love.  And of all Mexican food, I love super sauce-y enchiladas the absolute best.  Because, um, I clearly have superior tastes.

I contemplated some options to replicate the tortillas–I’ve done a coconut tortilla with enchiladas before and it wasn’t bad–but I realized that the wraps are totally unnecessary as long as you’ve got the perfect sauce to spill over some super tender chunks of meat.  Does that mean they’re not really enchiladas anymore?  More like carnitas, maybe, but whatever…my blog, my recipe names.

Far and away, though, the real success here is the sauce.  The enchilada sauce here is probably the best I’ve ever had and is so freaking easy to make I actually picked up a few more jars of plain tomato sauce just so I can whip up a jumbo batch to use on…well, everything.  I chose tongue because it’s cheap and is so ungodly fork tender.  For that reason I’d recommend using a big cut of fatty meat you can roast and cut apart for this meal.  Whether you use beef tongue as I did or just want to saute some chicken to toss into it, though, this sauce makes the dish.

Oh!  One more thing!  Ross is travelling all week for work and is still going strong on the 21-Day-Sugar-Detox.  I asked him to record his meals so that I can share them with you all.  Travel and hotel stays are favorite excuses for some to faceplant in pizza and beer, but for realsies, y’all, it’s not that bad.  I’ll be posting his stuff this weekend when he’s back.  Until then, here’s some down home cookin’…

INGREDIENTS

**Printable Recipe**

2 Beef Tongues (or any other protein)

1 Jar (28oz) Tomato or Plain Marinara Sauce (check the label for sugar or any other crap)

2 T Olive Oil

1 Onion, diced

5 Cloves Garlic, minced

2 T Chili Powder

1 t Cumin

1 t Oregano

1 t Salt

1 t Black Pepper

1/3 c Dried Red Chilies

INSTRUCTIONS

Prepare your tongue first.  Place the tongue in a large pot with enough water to cover it.  Boil the tongue for 2-3 hours.  Remove the tongue from the water and let it rest and cool for 30 minutes (don’t skip this step, it makes everything easier!!).  Peel the skin off and cut into chunks.  Set aside.

In another pot, heat the olive oil over medium-high heat.  Add the garlic, stirring for a couple of minutes until golden, then add the onions.  When the onion is translucent, pour in the tomato sauce and the seasonings.  Simmer for 10 minutes, then add your meat.  Turn heat down to medium-low and cover.  Let simmer for 1-2 hours.

Serve with cauliflower rice.

Serves 4-6

Roasted Beef Tongue

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This is an oldie but a goodie.  My original beef tongue post went up like….a whole year ago…when even Ross didn’t read my blog.  I’ve made beef tongue quite a few times since, and have discovered that, yet again, the crock pot makes it a helluva lot easier.

You can dress up your tongue however you want–it tastes like, well, BEEF, and cuts and shreds easily.  Every Paleo blog out there seems to have a tongue taco recipe, and I did an Asian-style version for Offal Week, but personally I’m partial to it all by its lonesome.  Rich and oh so tender!

INGREDIENTS

1 Beef Tongue

1 T Sea Salt

1 T Black Pepper

3 Garlic Clove, minced

Olive Oil, for roasting

INSTRUCTIONS

Place the tongue in the crock pot with enough water to cover it.  Add the seasoning and set the crock pot on low.  Cook on LOW for 5-8 hours.

Remove the tongue from the water and let it rest and cool for 30 minutes (don’t skip this step, it makes everything easier!!).

Carefully remove the skin from the outside of the tongue.  Cut it into slices and arrange on a greased baking pan. Brush with olive oil and add salt and pepper to taste.

Roast, uncovered, at 400 degrees for 15-20 minutes, until lightly crisped around the edges.

Butternut Squash Chili

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It’s Chili Season, you guys!  

Seriously, it’s cold outside…I feel like a total a-hole saying that when most of my friends and family, to include my husband, are getting buried under hurricanes and blizzards on the East Coast, but whatever.  I can see the snow up on Pikes Peak every morning.  Totally the same thing.

This recipe definitely saved my sanity last week.  I’m going through a busy spell at work and in life in general, so I’ve been getting home kinda late and emotionally drained lately–certainly not the kind of mood that lends itself to making a fancy dinner.  More the kind that lends itself to bottles of wine and tubs of Cool Whip…but that’s beside the point, OK?

I whipped up a big pot of chili last Sunday afternoon, then put it in the fridge and forgot about it because I got really excited about organ meats and made this instead.  Come Monday afternoon, I came home in tears after a long day and probably would have let myself starve except that, ‘lo and behold, there was a giant pot of chili right right in my face as soon as I opened the refrigerator door.  Popped that baby on the stove to re-heat and BAM.  Warm, soothing, comforting, hearty Autumn dinner.  This was pretty much the same story for the next few days.  I’m so cool, I know.  This stuff ages better than Joan Rivers, lemme tell ya what.

**(PS…I’ll have the winners of the giveaway up soon.  You guys gave me some GREAT ideas and I’m having a helluva time picking which ones to try!  

PPS…That bread I had on the side is Captial A-Awesome.  Recipe coming soon!)**

INGREDIENTS

1 lb Ground Beef

1 lb Ground Pork

1 lb Ground Veal

1 Large Butternut Squash, peeled and cubed

1 Onion, chopped

2 Bell Peppers, chopped

28 oz can Diced Tomatoes, drained

2 T Chili Powder

2 t Cumin

2 t Garlic Powder

2 t Cayenne Pepper (optional but awesome)

Salt and Pepper to taste

INSTRUCTIONS

In a large pot, heat a little oil over medium heat and saute your onions and peppers until soft.  Add the ground meats (you can juts use 3 lbs of any ground meat but this combo is a favorite of mine) and stir until lightly browned.

Add the tomatoes, squash, and seasonings.  Stir well to combine, then cover and reduce heat to medium-low.  Allow to cook for at least 2 hours or until the squash is soft.

My cardinal rule of chili is that the longer you let it cook, the better.  Ideally, cook up a pot, refrigerate overnight, and serve the following day!