Tag Archives: Beef

Chipotle Burrito

30 Jan

I made these burritos out of left overs: left over stew beef, left over rice, left over black beans, left over salsa…But these left overs got a pretty fancy make over. Yay for left overs that don’t taste like left overs any more.

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Ingredients:

Chipotle Steak:

1 tsp oregano

1/2 tsp cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper

pinch of salt and pepper

2 tsp vegetable oil

1 lb steak

Combine oregano, cumin, garlic powder, onion powder, red pepper, salt, and pepper. Rub spice mixture over steak, along with vegetable oil. Refrigerate while preparing other ingredients.

Rice:

2 cups cooked rice

1 1/2 Tbsp lime juice

1 tsp vegetable oil

2 Tbsp cilantro or parsley

1/4 – 1/2 tsp salt

Drizzle lime juice and oil over the top of warm rice, sprinkle with 2 Tbsp cilantro and salt. Fluff with a fork.

Pico De Gallo:

4 roma tomatoes, cored and diced small

1 cup finely diced red onion

1 jalepeno, seeded and minced

2 Tbsp chopped cilantro

In a small bowl, combine the tomatoes, red onion, jalepeno, and cilantro.

black beans, rinsed, drained, and warmed

sour cream

tortillas

Heat grill to medium-high. Coat grill with non-stick spray and cook steak about 4 min per side, or to your liking. Transfer to a cutting board and let rest for 5 min. Slice thinly against the grain

Warm tortillas and fill with rice, then steak. Top with black beans, pico de gallo, and sour cream. Roll and enjoy!

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Original recipe: www.veryculinary.com/2013/07/22/chipotle-steak-burrito/

 

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Italian Crockpot Beef

24 Oct

By far, the best dinner I’ve made in awhile – and that’s saying something because I’ve been using my best recipes lately so I could get them added to the blog! My husband’s work takes them out to lunch every Friday (I made this on a Thurs) and he called after they had had bbq catered: “Your meat was much better.” Score. And it’s crockpot. You just can’t get easier than crockpot. The meat was so-so tender this time around because I didn’t get it in the cooker soon enough – but an hour longer and it would have been fall-apart, melt-in-your-mouth kind of goodness. And the fact that I could completely over look the fact that it didn’t shred as well as I would have liked attests to the fact that the taste is so ridiculously good that it really didn’t matter. Mmmmm…go make it.

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Ingredients:

3 lb. beef chuck roast

10.5 oz. beef broth, canned

1 oz. au jus, dry mix packet

.7 oz. dressing mix, dry Italian salad dressing mix

1/2 tsp. salt

1/2 tsp. ground black pepper

Place roast into crock pot and pour the beef broth over the meat. Sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast. Cover. Cook for 6-8 hours on low or all day, until meat is very tender. Shred, and place meat on bread of choice (I used Kaiser rolls). Top with Provolone Cheese and place under the broiler for a few minutes to brown cheese.

Original recipe found here: http://getcrocked.com/2013/03/11/best-ever-crock-pot-italian-beef/