tenderloin with broccoli and sweet potatoes

mmmmm tonight we had tenderloin with broccoli and sweet potatoes.




Combine 1/2 cup soy sauce, 1/2 cup olive oil, 1/4 cup balsalmic vinegar or red wine vinegar (I usually use red wine), 8 garlic cloves, and 4 tsp of rosemary. Marinate for a couple hrs.



Instead of broiling it, I put it in a 9X9 pan with all the sauce and bake it at 450 until a meat thermometer registers 145ish (med rare-med).



Its really really easy and SO good!

 
 
[from Kristin]

Baked Beef Stew

This meal takes a long time to cook, but the prep is fast, so I like to do it on Sundays before we go to church.




Baked Beef Stew



1 pound stew meat (I buy it already chopped to save time, but if you could buy it whole and chop it into chunks yourself)

2 tsp. salt

1 Tbsp. sugar

2 1/2 Tbsp. minute tapioca

black pepper to taste (I do about 1/2 - 1 tsp, but I really like pepper)

5 potatoes, peeled and chopped

1 large onion, peeled and chopped
5 carrots, peeled and chopped

2-3 celery stalks, chopped

1 can of V-8 juice



Preheat oven to 250. Place meat in roasting pan. Mix salt, tapioca, sugar, and pepper together and pour over meat. Add veggies and pour V-8 juice over all. Cover and bake for 5 hours.


[from Kristi]

Hearty Beef Stew

Add savory and hearty flavors to your favorite family meals as they gently simmer in the slow cooker.



USAGEPrep Time: 15 minutes


Cook Time: 8 hours on LOW or 4 hours on HIGH



You Will Need

2 lbs. stew beef, cut into 1-inch cubes

5 cups cut-up fresh vegetables, such as carrots, celery, onions, and potatoes

1 pkg. McCormick® Slow Cookers Hearty Beef Seasoning

1 1/3 cups water


PLACE beef and vegetables in slow cooker.

MIX Seasoning and water until blended. Pour over beef and vegetables; toss to coat well. Cover.


COOK 8 hours on LOW or 4 hours on HIGH. Stir before serving.



[from Sue]

Hungarian Style Chili with Cheesy Polenta

Hungarian Style Chili with Cheesy Polenta


Ingredients

•2 tablespoons EVOO – Extra Virgin Olive Oil

•2 pounds coarse ground sirloin

•1 red chili pepper, seeded and finely chopped

•1 red bell pepper, chopped

•1 large onion, chopped

•4 cloves garlic, finely chopped

•Salt and pepper

•1 1/2 tablespoons chili powder, a palmful and a half

•1 1/2 tablespoons smoked sweet paprika

•1 teaspoon dried marjoram or oregano, 1/3 palmful

•1/4 cup tomato paste

•1 quart beef stock

•1 1/2 cups water or chicken stock

•1 1/2 cups milk

•1 cup quick cooking polenta

•2 tablespoons butter

•1 cup shredded Gouda or smoked Gouda

•1 cup sour cream

•Finely chopped fresh dill, parsley and chives for garnish


Preparation

Heat a large pot over medium-high to high heat. Add beef and brown 7-8 minutes. Add hot pepper, bell peppers, onions and garlic and season with salt and pepper. Cook to soften vegetables, 7-8 minutes more. Stir in chili powder, sweet paprika and oregano. Add tomato paste to pot and stir to combine, 1 minute. Add stock to pot and bring chili to a boil. Reduce heat to simmer and cook 15 minutes more.



In a separate pot, bring water or chicken stock and milk to a boil, whisk in polenta and cook 2-3 minutes until thickened. Stir in butter and cheese, season with salt and pepper.



Fill shallow bowls with polenta, make a well in the center. Fill well with ladles of chili and top with sour cream and herbs.


***Oh, I used regular instead of sweet paprika and sharp cheddar instead of Gouda and it was great!
 
[from Raegan]

PANCIT (filipino)

1. Soak 1 pkg rice sticks in hot water 3-5 minutes; drain; add ab. 5 tbsp soy sauce and set aside



2. Saute 1 clove garlic and onion (diced)



3. Add 1 cup shredded meat (chkn, pork, beef), S&P if wanted



4. Add 2 cups chicken broth and 1 chken cube



5. Add shredded cabbage and carrots (ab. 1 cup each)



6. Add noodles



7. Add calamansi (kumquat) juice... can do lemon for a different taste



**You can use shrimp instead, but don't cook too long!

[from improvingmama]

Bistek/Adobo **** (filipino dish)

INGREDIENTS
2 lbs. steak/pork/fish (sliced thin)

2 T lemon juice

3 T soy sauce

1/2 tsp pepper

1/4 c. cooking oil

1/2 c. water

1 c. onion (sliced into rings)

salt to taste



DIRECTIONS

1. Marinate meat in lemon juice, soy sauce, pepper, salt

2. Cook onion in skillet and remove

3. Cook meat; remove

4. Add marinade and water to skillet (10 min)

5. Pour over meat and onion rings
 
[from improvingmama]

Empanadas

I have been looking for our recipe for Empanadas from Argentina. My husband served a mission there for two years and had a recipe for them from a local...but we can't find it!
I did some searching and this recipe is most similar I guess. Basically, an empanada is dough that you put stuff in. You can put anything in it that sounds good to you. Where my husband was, they basically did potatoes and meat as well as a more dessert one. Oh, and we baked ours--we didn't fry them. If I ever find the recipe, I will let you know...

It's exquisite aroma and taste of this beefy filling find its influence way back from the Classic and South American countries like Peru, Chilean, Argentinian and Puerto Rican. It is traditionally eaten as a streetfood that are ideal for those people who are always on the go.



INGREDIENTS:

♥2 hard-boiled large eggs

♥1/2 medium onion, finely chopped

♥1 tablespoon olive oil

♥1 garlic clove, finely chopped

♥1/2 teaspoon ground cumin

♥1/2 teaspoon dried oregano

♥3/4 pound ground beef chuck

♥2 tablespoons raisins

♥1 1/2 tablespoons chopped pimiento-stuffed olives

♥1 (14-ounce) can whole tomatoes in juice, drained, reserving

♥2 tablespoons juice, and chopped

♥1 package frozen empanada pastry disks, thawed

♥About 4 cups vegetable oil



How to Prepare:

♥Cut each egg crosswise into 10 thin slices.

♥Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
♥Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.

♥Preheat oven to 200°F with rack in middle.

♥Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner

♥Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.

♥Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.

Recipe from: http://www.squidoo.com/homemade-empanada-recipes

[from Valerie]

Flatbread Tacos

• 1 cup sour cream
• 1 tbs Hidden Valley Ranch dry mix
• 1 tsp lemon juice
• 1 lb. ground beef, coked, drained
• 1 packet taco seasoning
• 1 can pinto beans
• 1 can diced tomatoes, undrained
• 1 tbs hot pepper sauce
• 1 tube biscuits
• Optional: sliced olives, shredded lettuce, cheese

*In small bowl, combine sour cream, dressing mix and lemon juice; chill till serving.


*In large skillet cook beef over med. heat till no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.


*Meanwhile, roll out each biscuit into a 6" circle. In a small non-stick skillet over med. heat, cook each biscuit for 30-60 seconds on each side or till golden brown; keep warm.


*To serve, spread each flatbread with 2 Tbs ranch sour cream; top each with 2/3 cup meat mixture. sprinkle with toppings, if desired



Again, only KINDA ethnic, but very yummy.

[from doodiebug30]

Sausage and Cabbage

One of our favorite recipes here is sausage and cabbage. It's the most simple thing.
One smoked beef kielbasa cut up into bite sized pieces. Throw it into a big pot and let it cook and render it's juices and flavor.... cut up one head of cabbage and throw it into the pot and mix it up together so the cabbage has the juices of the cabbage on it cover the pot and let it cook. When the cabbage is as done as you like, enjoy! Some days I add salt and pepper depending on what brand of sausage I buy. But I usually let the meat do all the work for me.

Now I like it this served over rice or barley, but hubby likes (well, I mean loves) it plain. Or you can add potatoes and steam them with the cabbage/meat. But if you add potatoes (which is good) you'll definitely want to spice it up yourself... I use plain salt/pepper/garlic powder.



Easy-peasy.

[from Charisa]

Leftover Roast

One thing we will do is slice up the left-overs and have french dip sandwiches. I like this WAY better than buying sliced roast beef from a deli.

Another thing we do is use the roast to make Shepherd Pie instead of ground beef.

[from Valerie]

Sirloin

We grilled sirloin tonight. Marinated it in italian dressing and served it with garlic butter. YUM!!!

[from doodiebug30]

Bobby Flay's Standby

Bobby Flay's standby is the best I've had--flank steak, salt and pepper marinated in balsamic, rosemary and olive oil. I marinade it 8-24 hours, grill until medium rare and serve in many ways but my fave is as fajitas!Wrap in flour tortillas with peppers and avacado. It's our fave meal!!!

[from Casey]

London Broil

This is a good one. You need a london broil and your favorite terriyaki sauce.



Marinate the london broil in the terriyaki sauce for about 24 hours before grilling. I like to turn mine every so often so it gets all around it well.


Grill it.



Slice it up and eat it! Fabulous!


[from Valerie]