Onion & Pepper Smothered Steak

Here's an Emeril recipe... altered a little. :) A yummy one pot dinner! (Ok, so two if you count the rice.)

Ingredients:
1 1/2 - 2 lbs thin top round steak, sliced into 1/4" strips (easily done if steak is partially frozen)
1 1/2 T Emeril's Original Essence
1/4 C vegetable oil
3 T flour
3 C chicken broth
2 yellow onions, sliced
2 green bell peppers, sliced
2 t salt
1/4 t cayenne pepper
1/2 t freshly ground black pepper
1 T freshly chopped parsley
White rice for serving

1. Heat oil in large Dutch oven or high-sided skillet over medium-high heat.
2. Combine meat with Essence and flour in a gallon ziplock and toss to coat.
3. Brown meat in batches, until browned on all sides, 4-5 minutes.
4. Return all meat to pan and add 2 C chicken broth, stir, scraping any browned bits from the pan.
5. Add onions, peppers, salt, cayenne & black pepper. Cook, stirring frequently for 6-8 minutes, until veggies are silted. Reduce heat to medium, cover & cook for 15 minutes, stirring occasionally.
6. Add remaining cup of broth & continue to cook uncovered for about 1 hour, until meat is very tender and gravy is thickened.
7. Add parsley & serve immediately over rice.

NOTE: Don't forget to start your rice with about 20 minutes left on the meat... so everything is done at the same time!

Deconstructed Lasagna

The Spring semester is the busiest time for me so I just don't have time for elaborate meals. I had a craving for lasagna the other night - who ever has time for that!? :) This is another Rachael Ray recipe that satisfied my taste for the traditional. Fusilli is hard to find sometimes, so sub bowtie pasta if needed!

Ingredients:
kosher salt & pepper
1# long fusilli pasta (or a little less if you're using bowtie)
2 T EVOO
1# lean ground sirloin
1 small carrot
1 small onion
2 cloves garlic
1 C beef broth
1 - 28oz can crushed tomatoes
a few leaves of fresh basil (or sub a dash of dried)
1 C ricotta cheese
1/2 C fresh parsley, finely chopped
2 T butter
2/3 grated parmigiano-reggiano cheese (or regular parm)

1. Bring water to boil in a large pot, salt it & add pasta. Cook to al dente.
2. Meanwhile, heat EVOO over medium heat. Add beef, crumbling to bits as it cooks until lightly browned (3-4 min).
3. Over the skillet, grate in carrot, onion & garlic. Season with salt & pepper. Cook until vegetables are softened then stir in beef broth, tomatoes & basil. Let simmer.
4. In small bowl, stir together ricotta & parsley.
5. When pasta is done, drain & return to pot. Stir in butter then the parmesan & meat sauce. Serve over a dollop of the ricotta mixture with a hunk of toasty garlic bread alongside! MMMM!

Granted, it's not quite as good as the real thing, but it gets the job done! Enjoy! :)

Lean, Mean Meatloaf

When I have the time, I prefer my "beefed up" meatloaf recipe. If you're short on time, though, this one is quick to prepare and DELICIOUS!! It's also healthier without the sugar & sodium-heavy traditional ketchup topping, not to mention that substituting oats for breadcrumbs boosts the fiber content! Enjoy!! *Courtesy of Rachael Ray

Ingredients:
3/4 C rolled oats (regular oatmeal)
1 onion, quartered
1 1/2 tsp EVOO
1 - 12 oz jar roasted red peppers, drained
1/2 C grated parmesan cheese
2 T finely chopped fresh parsley
1 large egg plus 1 egg white
salt & pepper
1 1/2 lb. 93% lean ground sirloin
***I substituted 1# ground turkey breast!

1. Preheat oven to 375.
2. In a food processor, coarsely grind oats & transfer to a large bowl. Add onion to processor & finely chop.
3. In a sm-med skillet, heat EVOO over med heat then add onion & cook, stirring, until softened (about 5 min). Meanwhile, puree roasted peppers in processor, setting aside 1/3 C.
4. Whisk the remaining puree into the oats along with the onion, 6 T parmesan, parsley, egg & egg white, 1 1/2 tsp salt & 1/2 tsp pepper.
5. Crumble the meat into the bowl and stir to combine.
6. Transfer mixture to a 5x9 loaf pan, spread the reserved puree on top & bake for 50 minutes.
7. Sprinkle remaining parmesan over the top and bake another 5 minutes. Let stand for 10 minutes before serving.

The BEST Burger Ever!

This just may be the yummiest burger I've ever had. This recipe makes 3 - 1/3lb. burgers...

Ingredients:
1# lean (93% or more) ground beef
1/4 C chopped red onion
1-2 cloves minced garlic
1/8 - 1/4 C ketchup (eyeball it)
1/4 tsp salt
1/8 tsp pepper
3 slices American cheese
3 strips bacon, cooked crisp and crumbled
Tone's Canadian Steak Seasoning (found at Sam's, not sure where else?)
Burger toppings and buns

1. Put beef, onion, garlic, ketchup, salt & pepper in a bowl and mix well but gently. I use my hands.
2. Divide into 6 portions and make 6 (about 1/4") patties. Place on waxed paper so you can pick them up easily.
3. Fold cheese slices into quarters (or if patties are large enough, no need to fold) and place on 3 of the patties.
4. Top cheese with bacon and remaining patties.
5. Seal the edges together well and lightly sprinkle with steak seasoning.
6. Cook on a hot grill to desired doneness!

Note: For extra tastiness, toast your buns with a little garlic butter (mix softened butter - the real stuff, not margarine - with a dash of garlic powder and a little salt).

Onion & Pepper Smothered Round Steak

This is an Emeril recipe, slightly altered, that is super easy for days you just don't have time to spend in the kitchen!

Ingredients:
2 1/4 lbs thin top round steak, sliced into 1/4" strips
1 1/2 T Emeril's Essence
1/4 C vegetable oil
3 T all-purpose flour
2 C chicken broth
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 tsp salt
1/2 tsp cayenne pepper (I used ground red pepper and it turned out a little HOT!)
1/2 tsp ground black pepper
1 T freshly chopped parsley
White rice for serving

1. Combine flour and Essence in a bowl and toss meat to coat.
2. Heat oil in large cast iron or deep skillet over medium-high heat. Brown meat, in batches, until browned on all sides. Return all meat to the skillet.
3. Add chicken broth and stir, scraping any bits off the bottom of the pan.
4. Add onions and peppers, salt, cayenne & pepper. Cook, stirring frequently for 6-8 min, until veggies are wilted then let simmer, uncovered, for about an hour (while you go do something else!) or until meat is very tender and gravy is thickened. ***Don't forget to start your rice!
5. Add parsley and serve over white rice.

Easy Beef Stroganoff

1# lean ground beef
1 packet Lipton Beefy Onion Soup mix
1 can Cream of Mushroom soup
1 can beef broth
1 small container (8 oz) light sour cream
10-12 oz. egg noodles

1. Start water to boil for noodles. When ready, cook noodles according to package directions. Drain.
2. Meanwhile, brown ground beef in skillet and drain off fat.
3. Add Lipton seasoning and stir to cover evenly.
4. Add Cream of Mushroom soup and beef broth. Combine well and bring to a simmer to thicken a little.
5. Stir in sour cream to taste - I don't usually use the whole 8 oz.
6. Combine with noodles and serve!