Iron Skillet Pot Roast


Not all pot roast has to be cooked in a crock pot or in a dutch oven. This is such a simple recipe with an amazing amount of flavor.

Iron Skillet Post Roast
 
Here are the Ingredients:
  • 2-3 pound pot roast
  • 1 bag of Lipton Onion Soup
  • 1 tablespoon vegetable oil
  • 1 cup hot water
Preheat oven 275 degrees
 
Heat oil in an iron skillet on medium high. Nicely brown both sides of meat. Meanwhile mix Onion Soup in water. When meat is browned pour the Onion Soup over the top of the roast. Make sure the skillet is as full as possible with out spilling. Place in oven and place a lid or foil on top. Slow bake for 2 hours and then flip the meat and bake for another 2 hours. Make gravy with drippings and serve with your favorite potatoes or rice.

Mexican Style Chili


If you enjoy chili this is a really good change of pace. I personally love beans and vegetables in my chili and the consistency is almost like soup.

Mexican Style Chili
 
Here are the Ingredients:
  • yellow onion, large chopped
  • lean hamburger, 1 pound
  • 1 can pinto beans, not drained
  • 1 can kidney beans, not drained
  • 1 can chili beans, not drained
  • 1 can Mexican style diced or stewed tomatoes
  • 1 can diced tomatoes
  • 1 1/2 cups frozen corn
  • 1.25 package taco seasoning
  • 1 oz package Hidden Valley Ranch
  • sour cream, optional
  • cilantro,garnish chopped
  • lime, juiced optional
  • tortilla chips, optional
     
    Saute onions and hamburger and drain out excess oil. Add packets and stir to combine. Add beans with their liquid, corn, and tomatoes. Bring to a boil then lower heat to low, cover and cook for 2 hours. Garnish and enjoy.
     
     
 

Carne Asada


If you have a grill this recipe is a must. After marination it takes minutes to cook and the flavor is epic.
 

I serve this with my Spanish rice, black beans, and tropical salsa. Such a winning combo!!
 
 
Carne Asada
 
Here are the Ingredients:
  • 3 pounds beef flap steak
  • 2 limes, juiced
  • 1 large orange, juiced
  • 1 tangerine, juiced
  • 2 tablespoons olive oil
  • 1 handful cilantro, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon garlic powder
  • 1 small red and 1 small green bell pepper, quartered
  • salt and pepper
Preheat grill to 400 degrees
 
Mix all the ingredients in a gallon Ziploc bag. Add meat and toss well. Let marinade in refrigerator for at least 4 hours. Cook on grill 2 minutes per side. Cut into thin slices against the grain.
 

Mini Meatball Sub


Two mighty meatballs in marinara sauce on a soft fresh baked roll and topped with freshly grated Parmesan cheese. Oh what a favorite this will be!
 
 
Mini Meatball Sub
 
Here are the Ingredients:
  • 2 pounds 80 percent lean ground beef
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup dried breadcrumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 2 teaspoons coarse salt
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/2 teaspoon ground fennel
  • 2 tablespoons olive oil
  • 4 cups tomato sauce
In a large bowl, mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel with your hands until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls. Place meatballs in a baking dish drizzled with olive oil. Be sure to line them touching each other. Bake until meatballs are firm and a thermometer inserted into the center of a meatball reads 165 degrees. Meanwhile, heat tomato sauce in a small saucepan over medium-high heat and stir frequently. Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more.
 

Corned Beef and Cabbage


Corned beef and cabbage is a wonderful traditional meal for Saint Patrick’s Day. I’m not Irish, but I love to make it for the holiday. The smell in the house is spectacular.
 
I buy a small cut since I don’t have a large family to cook for, but I do make enough to have a couple of Corned beef sandwiches later.
 
Ingredients
  • 2-4 pounds corned beef brisket
  • 1 head cabbage, outer leaves removed and cut in 4 quarters through core to hold together
  • 1 onion, cut into 8 pieces
  • 1 carrot, peeled and cut into 2 inch pieces
  • 1/2-1 dozen yellow potatoes, if small keep whole otherwise cut in quarters
  • butter
Directions
 
Place corned beef in a dutch oven on your stove top and pour beer and water over until covered. Bring to a boil and reduce to a simmer. Cover and cook for 2 hours. Meanwhile, prepare your vegetables to be placed into pot with beef. If you cut the potatoes ahead of time place them in water to keep from turning brown. When two hours have passed place in potatoes and bring back to a boil. Reduce heat to a simmer, cover, and cook for another 10 minutes. Place cabbage on top and the rest of the veggies on top of the cabbage. Bring back to a boil, reduce heat to a simmer and cover. Remove  meat and potatoes. Let meat rest before slicing and place potatoes in a bowl and toss with butter and any other ingredients you desire, such as salt and pepper. Serve with cabbage and enjoy your meal.

Beef Meatballs


These classic meatballs are perfect on a sub or on your favorite pasta!
 

Beef Meatballs
 
Here are the Ingredients:
  • 2 pounds 80 percent lean ground beef
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup dried breadcrumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 2 teaspoons coarse salt
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/2 teaspoon ground fennel
  • 2 tablespoons olive oil
  • 4 cups tomato sauce
Preheat oven to 450 degrees
 
In a large bowl, mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel with your hands until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls. Place meatballs in a baking dish drizzled with olive oil. Be sure to line them touching each other. Bake until meatballs are firm and a thermometer inserted into the center of a meatball reads 165 degrees. Meanwhile, heat tomato sauce in a small saucepan over medium-high heat and stir frequently. Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more.

Rib Eye Roast


This Rib Eye Roast is a winner. It’s a smaller cut for less money and takes less time to cook.
 

Ingredients
  • 1 beef rib eye roast, about 4 pounds
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon dried leaf thyme
  • 1/4 cup Dijon mustard
  • 2 teaspoons prepared horseradish
Directions
 
Combine salt, pepper, and thyme; rub over all sides of roast. Place the roast, fat side up, on a rack in a roasting pan. If using a meat thermometer, insert in center of roast. Roast at 350° for about 1 hour. Combine Dijon mustard and horseradish; spread over the beef and bake an additional 25 minutes.

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