Archive for the ‘Beef’ Category

Asked my Dad during my recent visit to Virginia – “All right Dad – what would you like me to make for you while I’m here?”  meatloaf 2“MEATLOAF” he replied!  That’s where it all started.  I made one – ONE – much to my brother’s dismay.  “Why only one?  What about leftovers?  What about sandwiches?”  Silly me.  One meatloaf?  If your family likes this favorite…here’s my recipe.  I hope you enjoy.  Oh – and you can thank Gale Carlos for nagging me until I put it online! 😉

  • If your market carries it – get 1 large package of the ground beef, turkey and pork combo.  Publix here sells a trio…if not –
  • 1 package each of ground beef, pork and turkey (should have about 1.5-2 lbs of meat altogether!)
  • 1 sleeve saltine crackers – crushed
  • 1/2 bottle of Heinz chili sauce
  • 1 small can of tomato sauce
  • 1 egg
  • 1/4 cup of Italian breadcrumbs
  • 1 package Lipton Onion Soup Mix

Mix everything together well in a large bowl, if it seems too ‘wet’ add a little more breadcrumb to the mix.  Spray a loaf pan with nonstick cooking spray and fold mixture into pan smoothing out the top.  Spread a thin layer of chili sauce over the top.  Bake at 350 for an hour and fifteen minutes or until done in the center.

If your family is like mine – make two or they’ll bug you until they have sandwich fixings!  If you’re like my brother – have a bottle of ketchup ready.  Everyone else likes it the way it is or with mashed potatoes and gravy! (That’s Katie’s favorite way!)




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You’ve got to love the standing rib roast for a beautiful holiday (or anytime) dinner!  I loved it even more when they went on sale at the local Publix for just $5.29 a pound!  That was just the temptation needed to decide on what we’d have for our Christmas meal this year.

If you too are a fan of roast beef (or roast beast if you’re channeling Dr. Seuss’s Grinch) – try this recipe on for size. 

  • 1 5-pound standing rib roast
  • 2 tablespoons horseradish
  • 1/2 teaspoon worcestershire sauce
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 6 celery ribs (rinsed)
  • 2 medium onions – cut in half

Let roast come to room temperature (about an hour).   Pre-heat oven to 425 degrees.  In the bottom of a shallow baking dish place celery and onions.  Mix horseradish, worcestershire, sugar, garlic and salt and pepper in a small bowl.  Spread evenly over the entire roast.  Place roast fat side up on top of celery and onions.  Roast at 435 for 20 minutes, then reduce heat to 350 degrees and roast for additional hour to hour and a half or until internal temperature is 145 degrees for medium rare.  Let stand at least 15 minutes before carving.

For the au jus, I like to take the pan drippings, add a 1/4 cup white wine, 1/4 water and 1 beef bouillon and whisk together.  With a wand mixer I also macerate the celery and onions into it.  Mmmm….




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  • 1 London broil steak
  • 1 bottle Stubbs Beef Marinade

Marinate steak in the Stubbs for at least 5-6 hours (put it in a ziploc bag with marinade before you go to work in the morning!)  — Put your broiler on high.  Bring steak to room temperature.  Remove from marinade, broil on high for 5-6 minutes per side for medium rare or grill about the same amount of time (depending on thickness of London broil).  Remove from broiler – let rest for at least 10-15 minutes.  Slice thin & serve!

Where’s that EASY button? 🙂

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  • 4-5 lb beef chuck roast
  • 2 celery stocks chopped large
  • 1 medium onion – chopped large
  • 1 tablespoon Gravy Master or Kitchen Bouquet (usually found in spice or marinade section of your grocer)
  • 1 cup red wine
  • 1/2 cup water
  • 1 package beef bouillon
  • 1 teaspoon each kosher salt and course ground pepper

Place everything in the crock pot, place on low and cook all day (5-6 hours).  When it’s done – shred beef with two forks, removing any unwanted fat.  You can puree the veggies with the broth on the bottom to make a rich au jus.  Serve on crusty sandwich rolls.

We like to put the beef on the bun, add a slice of cheese and melt under the broil for a minute or two…then add shredded lettuce, tomato & hot peppers!

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  • 1/8 cup finely ground coffee
  • 2 tablespoons smoke paprika
  • 2 tablespoons dark brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
  • Olive oil
  • Salt and coarsely ground black pepper

Combine all spices and sugar in a dish.  Preheat your oven to 425 degrees.

Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the rub onto each side of the steak.  Sear in hot skillet for 3-4 minutes each side.  Transfer to a baking sheet and cook in the oven to medium-rare, about 5 to 8 minutes.  (Oven temps vary so test after 5 minutes to determine doneness.)  Remove and let rest 5 minutes before slicing.

These are great on the grill too – make sure the grill is REALLY hot – grill for 2-3 minutes a side then transfer to the oven – the sugar caramelizes quickly on the grill so you’ll want to sear it on the grill then finish in the oven.

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