Leftover Pot Roast Fajitas

Pot roast is on my top five comfort foods.  It makes me think of home.  We do a large roast, and then use leftovers for stew, sandwiches and soups.  Yet, things can get tired after a while.  I decided to stir things up yesterday (literally as you can see) and make our leftovers more exciting.

Not everyone serves a family of eight, so I calculated the ingredients for 2 fajitas per person.  Just multiply by the number of people served.

*1 T Olive Oil
*1 cup (per person) of leftover pot roast pulled apart or cut up
*taco/fajita seasonings to taste
*1/4 bell pepper (per person) cut up
*3 cherry tomatoes
*1 T minced onion
*Favorite shredded cheese to taste
*2 tortillas (I used wheat, but any kind will do.)

 I hate dry fajitas.  If you need more oil or a bit of water while heating the meat up, go for it.
Combine all ingredients and heat. I add the peppers and tomatoes last to avoid mushy veggies.

Place on tortillas in a line, add any extra cheese you'd like and roll.

MMMMMMM.....!

Corned Beef and Cabbage with Potatoes

We have to make this every once in a while for my hubby and kids and their Irish heritage.

This traditional dish is surprisingly one of the easiest to make.

Ready?

You need:

A large pot or crock pot

packaged corned beef with season packet

head of cabbage broken up or chopped

peeled and diced potatoes

water

Dump everything into the pot.  Incluing the juices in the meat package and seasonings from the packet.

This is meant to be boiled, so fill with water to the top of the contents of your pot.

Boil for 4-6 hours in a pot or on high in a crock pot

or on Low in the crock pot over night or for at least 12 hours.

When it is done, the beef will fall apart and be stringy.

the cooked cabbage will blend in with the potatoes.

Corned beef is a great source of Iron.  Corned beef and Cabbage has a ton of Vitamin A, Vitamin C, 1/8 your daily value of calcium,  and Potatoes have potassium.This is a high in sodium meal, but they do have lower sodium Corned beef if you look hard enough.

Cubed Steak Marsala Stroganoff

1 bottle pompeian Marsala Cooking wine.
6-8 cube steaks
Water

Place steaks in large pot and cover with entire bottle of Marsala and water to make the difference.  Bring to a boil for about 10-15 min.

1 1/2 sticks of butter
onion (about half cut up)

Remove steaks and place them in a large skillet with half a stick of butter.
Also, cut up remaining cup of butter and melt into marsala and water.  Heat and reduce to half.

Flour
When butter is melted in the skillet, and onions are clear, add enough flour to coat the steaks and make a paste out of remaing butter and then brown them.

Mushrooms
Crushed Garlic
Add contents of pot into skillet and add mushrooms and Garlic
Stir until thickened

Salt and pepper to taste.

Sour Cream
Stir in sour cream to taste.

Pour over cooked egg noodles



NOTE:  This was a concoction I ended up with while using what was left in my pantry.  The sauce is really tasty on its own but I was craving stroganoff and with sour cream, it made a fantastic version of stroggie!

Grillet Fillets with Feta

2 Tbs Balsamic Vinegar
1/2 C plus 1 tbsp EVOO
2 sprigs fresh thyme leaves chopped
4  4 oz. beef tenderloin steaks
1/2 red onion
2 cloves of garlic chopped
4 Tbsp feta cheese, crumbled

1. Mix vinegar, 1/2 C oil, and thyme
2. place steaks in baking dish and pour vinegar mixture over meat. Let stand 10 min.
3. In heave sauce pan saute onions and garlic until tender in remaining oil
4. grill steaks to desired "doneness"
5. When serving, place steaks on a platter or plate, top with feta, and top with onion and garlic mixture and serve.

Carrie's Faux Phillies

These are not authentic, but they are tasty!

 


1 lb VERY thinly sliced beef steak (Ribeye is preferable, but in a pinch I used sirloin.  Not as tender, but it works.)  Brush with olive oil and sprinkle with pepper.

In a skillet place 2 Tbsp Olive Oil,  1 cup Fajita blend veggies, and 1 Tbsp minced garlic and carmelize (cook until the onions are soft and golden brown.)

Add Steak to skillet and stir occasionally until meat is browned thouroughly.  Add diced mushrooms.

Scoop onto toasted Hoagie Bun bottoms and top with wedges of sliced American cheese.  Close Hoagie bun.

If cheese isn't melted right away, you can place sandwich in the oven or microwave.

BEEF... with options!

I am always ALL about the quickest, easiest, most versatile meals I can come up with. This recipe is great, because I can change it up pretty easily to make a variety of meals. Let's start with the basics...

1st
Select your beef. In the pictures, I used some thinly sliced skillet steak and cut it into bite size chunks. (I have also used leftover roast or steak, or stew meat.) If meat is uncooked, I take about 5 minutes to brown it before adding it to the crockpot.
2nd
In your favorite crock pot dump in 1 can beef broth, (or enough broth so that everything is touching some of the liquid)
about a cup of clean baby carrots,
some onion, (My kids aren't big onion fans, but we like the flavor, so I leave mine in big chunks so they're easy to pull out.)
the browned or leftover beef, and
chunky cut mushrooms
season with salt, pepper and garlic

(This is what it looks like after steps 1 and 2 are done.)

Steps 1 and 2 normally take about 5-10 minutes to throw together. Simmer on low heat until ready to eat. Mine usually sits all day- everything becomes really soft and tender. When you're ready to eat choose your "thickener". (I have found that if I add my thickener earlier my dish gets really gooey and clumpy... so that is why I wait until about time to serve)
3rd (Thickening options)
OPTION A :Italian "stew"
add 1 small can tomato paste, Italian herbs to taste ( I really like fresh basil!), and serve over your favorite pasta or with polenta. 
OPTION B: Gravied beef and veggies
Remove most of the liquid from the crockpot and use it to make a beef gravy. You can use a gravy packet if you want- substituting the broth for water in the recipes, or you can thicken the liquid by incorporating flour, corn starch or cleargel. ( Cleargel is a great thickener, if you can find it!) Add the gravy back into the crockpot, coating everything. Serve over egg noodles, mashed potatoes, or rice.

(After the broth has been made into gravy and added back into the crock pot before serving.)

(Finished beef with gravy and veggies...)

OPTION C: Stroganoff
Add about a cup of sour cream to the crockpot and incorporate it in. You can also add a can of cream of mushroom soup if you want your sauce to be even creamier and thicker.  Serve over egg noodles or rice.

Thank goodness for Mom!

After a long day of running around and seeing old friends, the last thing I wanted was to come home and cook or clean.  I opened the door to a housewife's dream!  Someone else had cleaned up and prepared yet another lovely dinner.  I love that we've joined forces with my parents. 

So, here is tonights dinner.  Mom made salsbury steak, steamed broccoli, and banana squash.  The kids loved it!  I don't know what the woman does with squash, but it tastes so much better than anything I make.

For dessert we had Mom's banana-date bread and Butter pecan icecream.   YUM!

I'll have her post recipes later.

Layered Mexican Bake

Hello there! I'm Tristan, Carrie and I are cousins in law. Which means we married guys who are cousins ;) So here is my frist recipe contribution.

Layered Mexican Bake

I got the recipe and the photo from Kraftfoods.com. Sorry I didn't take my own photo, I forgot. I'll do better next time I promise. ;)

This dish is so yummy! My kids even like it. As long as I use mild salsa. Last night I accidently used Hot Salsa and didn't know it until I was cleaning up after I put it in the oven and looked at the jar. Ooops! So last night's version was pretty spicy. So I served my kids Campbell's chicken noodle soup. The hubby and I ate the dish for dinner and then again for lunch today. It is a great leftovers recipe. Warms in the microwave really well. So here is the recipe! Enjoy!

1-1/2 lb. extra-lean ground beef

1 large onion, chopped

2 green peppers, chopped (I use just one, cuz my kids are not big fans)

4 tsp. chili powder (I always just use a packet of taco seasoning)

2-1/2 cups chunky red salsa (I just pour a whole 16 oz jar in)

2 pkg. (10 oz. each) frozen corn (I only use one, cuz it is plenty)

6 high-fiber whole wheat tortillas (8 inch) (I have also used just 10 inch flour tortillas when I didn't have whole wheat ones)

1 cup Sour Cream (I always end up using more cuz it isn't the easiest to spread and it cools off some of the spice that my kids don't like)

1-1/2 cups Shredded Sharp Cheddar Cheese, divided (I use the Mexican blend, and 2 cups...cuz well, who doesn't love cheese?)

HEAT oven to 375ºF.

BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.

SPREAD 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.

BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

Beef Taco Bake

I found this recipe in Campbell's Casseroles & One-Dish Favorites. I'm really liking this magazine so far.

Takes about 40 mins
makes about 4 servings

1 lb ground beef
1 can Campbell's Condensed Tomato Soup
1 cup Pace Chunky Salsa or Picante Sauce.
1/2 cup milk
6 (8-inch) flour tortillas or 8 (6-inch) corn tortillas, cut into 1-inch pieces
1 cup (4oz) shredded Cheddar cheese

1) Cook the beef in a 10-inch skillet over medium-high heat until well browned. stirring frequently to separate meat. Pour off any fat.
2) Stir in soup, salsa, milk, tortillas and half of the cheese into the skillet. Pour into a shallow baking dish and cover.
3) Bake at 400 degrees F for 30 mins or until hot. Sprinkle with the remaining cheese.

We like cheese so I used more then what was called for. I like things a little spicy so I used medium salsa. Also was good as a leftover.

Beef & Mozzarella Bake

I also found this recipe in the Campbell's Cassaroles & One-Dish Favorites magazine.

Makes about 6 servings
Takes about 45 mins to make

1 lb ground beef
1 tsp basil
1/4 tsp black pepper
1/8 tsp garlic powder or 1 clove garlic, minced
1 1/4 cup Prego Traditional Italian Sauce
1 can Campbell's Cream of Mushroom Soup
1 1/4 cups water
1 1/2 cups mozzarella cheese, shredded
3 cups cooked shell pasta

1) Cook the beef, basil, pepper, and garlic in a large skilletover medium-high heat until well browned. Pour off any fat.
2) Stir in Italian sauce, soup, water and 1 cup of the cheese. Then stir in the pasta to coat it with the sauce. Pour into a medium size (about 2 quart) shallow baking dish. Sprinkle with the rest of the cheese.
3) Bake at 400 degrees F for 25 mins or until hot and bubbling.

Note: I used about 4 cups of cooked pasta and added a little extra cheese to the top. I liked how it came out, but think I'm going to use my spagetti sauce instead of the Prego next time. Perfect for leftovers too.

Round Steak Variations (Crock Pot)

Put enough round steak to feed your family in your slow cooker.

Cover with Cream of Mushroom Soup and season with Worchestershire Sauce and Pepper

Cook 4 hours on HIGH for Thawed meat
Cook 6-8 hours on LOW for frozen

Serve over Mashed Potates or Rice

~~~

1 Chopped round Steak cut up
1 onion chopped
1 green onion chopped
3 T. soy sauce
1 pkg French style green beans

Brown steak and put all ingredients on top of steak and cook on LOW all day. Serve over cooked rice.

Lazy Stew (Crockpot)

1 lb. Stew meat
1 qt chopped carrots
2 chopped onions
4 large potatoes sliced
2 sticks of celery diced
1 tsp salt and other seasonings
1 Can Tomato Soup thinned with one can water

put in crockpot, cover with lid, and bake at 275 (LOW) for 5 hours.
Add whichever veggies you'd like but be sure to slice them.

Stuff Over-A-Baked Potato

This is really easy to make. Cook time is about 30 mins.

Ingredients:
1 lb of ground beef
1 can cream of mushroom soup
1 can of french style green beans (I get the ones with almonds in them)
Shredded sharp cheddar cheese
Spices to taste (sometimes I just use Mrs. Dash classic italian seasoning):
Oregano
Basil
Pasley
Italian Bread Crumbs
S & P to taste
Potatoes

In a skillet cook the ground beef, chopping it up as it cooks. Once the meat is cooked put the cream of mushroom soup, green beans, and spices in to the skillet. Mix together. Once everything is cooked, spread over the top of a baked potato and sprinkle with cheese.

Substitutions:
Instead of a baked potato I've used left over mashed potatoes. Also, I've made noodles (any kind you like) and mixed everything together. Kind of a homeade hamburger helper.
During cold season I've also chopped up an onion and cooked it with the ground beef.

This can be combined in a crock pot it needed to serve later.

Minestrone Night!

Thank goodness for cool weather! Click HERE for the recipe.

Food Storage Stroganoff

1 can beef chunks
1 can cream of mushroom
dollop of sour cream
1/2 cup of beef broth
dash Worcestershire sauce (optional)

Stir into cooked egg noodles

Steakhouse bites

10 Crackers Keebler® Town House® Original
4 oz deli roast beef, thinly sliced
10 asparagus spear tips, blanched
2 Tbs prepared horseradish
2 radishes, thinly sliced


Directions

1. Top crackers with roast beef, asparagus tips, horseradish and radish slices. Serve immediately.


I haven't tried these yet, but I'm gonna!

Minnestrone Soup

here goes....

1 lb. Stew meat (the original recipe called for italian sausage)

1 qt. Water

2 celery stalks chopped

2 large carrots diced

2 onions

1½ C. beef broth

2-8 oz cans of tomato sauce

1 large can of tomatoes

Garlic flavor

½ teaspoon basil

1 Tbs. sugar

1 tsp. Oregano

~~~~~~~~~~~~~

1 C. of spiral noodles (I use wacky mac. The original recipe called for bow ties.)

Combine and simmer three hours in a large pot or stock pot. Then add 1 cup of cooked spiral noodles (I'm lazy and add more water and throw the noodles in dry about 15 min before serving) That's it it's done. Great with rolls. and oh your house will smell amazing

I love this recipe because not only is it tasty, it is a lot of opening and dumping. Not a huge mess and easy.

Pot Roast with Vegetables

1 (3-4 lb) beef chuck roast
S&P
3 tbs olive oil
1 can crushed tomatoes
1 cup water or stock
1 yellow onion halved
2 garlic cloves shopped
1 bunch baby carrots
2 celery stalks (sliced)
1 cup button mushrooms (halved)
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Place all in the slow cooker the night before or morning of, cook until tender.

Swiss Steak - ala my Gramma Heinzeroth

Roll and pound steak with flour & S&P.
Brown in olive oil and butter.
Put in slow cooker, add onion, celery, green pepper (sliced eggplant optional).
Top with a can of stewed tomatoes and cook until tender.

Easy Chili

Okay, everyone has their favorite way Chili is made. Richard and I like spicy and hearty, but unfortunately, that doesn't always agree with our tummies and our kids won't go near it. My sister shared this one with me and we love it. (For we poor IBS victims, this is as good as it gets. LOL) You can always add more to make it spicier, but it has plenty of flavor.


*1 lb Ground Beef (browned and drained)
*1 can of Bushes CHILI BEANS (NOT KIDNEY BEANS)
*2 8 oz cans of tomato sauce

Blend, heat to a boil and serve with cheese, crackers, or what ever else tickles yer fancy.

this feeds our family of 4 just about right. So if you have big eaters or more people, double the recipe.