Greek Ground Beef, by Diane

I recently saw an IG post by @birdee.lili on how to cook Mexican ground beef, and her method involved a few different approaches to cooking ground beef that I had not heard of in the name of flavor including not draining the beef to hold moisture (I previously thought this was all fat but it's mostly water) and letting beef get a brown crust for flavor when the water reabsorbs. I decided to try it this week but with Greek seasonings for some Greek hummus bowls, and this was so flavorful and moist! The only complaint is that it was pretty salty so I reduced the amount of salt as shown below.

Ingredients:

1 tbsp EVOO

1lb ground beef

1 tsp kosher salt

2 tbsp tomato sauce

1/4 cup or less beer or water (I used water)

Greek seasonings (cinnamon, clove, onion powder, garlic powder, cumin, chili powder)

Directions:

1. Add EVOO to a heated pan, add in ground beef and crumble, cook until just browned.

2. Spread the beef into an even layer and let the water come out, continue cooking until water completely reabsorbs without draining, and then continue cooking further until the beef browns on a dry pan about 1-2 minutes. 

3. Make a circle in the middle of the beef and add the tomato paste, spreading around, and toast for one minute until flavor and smell deepen. 

4. Mix in tomato sauce and spices, cook one minute, and add in beer/water to deglaze the pan. Cook until glossy, another minute or so, then remove.

Redo Indian Summer Chili, by Diane

 

This snowstorm I decided I wanted a pot of chili, and I created this hybrid version of my decades-long fave Indian Summer Chili. It is more robust in the flavors, not as sweet, and honestly the best flavor combo of chili to come out of this kitchen in a long time! YUM.

Ingredients:

1lb ground beef

1 tbsp EVOO

1 medium sweet onion, diced

2 cloves garlic, minced

1.5 cups sweet rainbow peppers, chopped

1 15 oz can sweet corn, drained

1 15 oz can bean trio, drained (whole foods has this- pinto black and kidney bean mix)

1 15 oz can fire roasted diced tomatoes

2 15 oz cans tomato sauce

1/2 cup smoky bbq sauce

2 tbsp chili powder

1 tbsp ground cumin

2 tsp Tony Chacere's (or enough until salted and spicy- the GOAT)

2 tsp Balti seasoning

Directions:

1. In a large stock pot, brown the beef into crumbles, drain partway and set aside.

2. Use the remaining liquid from the beef, add EVOO, and brown onions until charred. Add garlic in the last minute and brown as well. 

3. Remove from pot and cook peppers in the liquid until soft, then add back the meat and onions.

4. Add remaining ingredients and let bubble, then simmer for at least one hour. Adjust seasoning to taste. The longer this cooks the better it is, and always better the next day!

Juicy Oven-baked Kebabs, by Diane

 

This recipe came from Simple Home Edit but I've been seeing it trending online for a while. Apparently this is an easy and legit way to make kubideh, my favorite Persian kabobs! This could not have been any easier to make, and while I think I'd adjust the spices a bit next time this was so juicy and amazing served with my Tzatziki sauce! Yum. 

Although I scored the beef as instructed it still came out in one layer, which was fine as I just recut them once cooled. Also, the recipe called to brush the beef with 2 tbsp EVOO before cooking which I forgot but it definitely didn't need this so it's omitted below. Finally, when I took the kebabs out of the oven they were in a pool of juice, but in one minute flat it was completely reabsorbed- so don't drain these!

Ingredients:

1 lb ground beef or lamb (I used beef this time)

1/2 yellow onion, grated

3 cloves garlic, finely minced

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp sweet paprika

1 tsp chili flakes

1 tsp Balti seasoning (this adds some dimension but can be skipped if not found)

2 tsp sea salt

1/4 tsp fresh ground black pepper

3 tbsp fresh parsley, minced

1/2 tsp baking soda

Sumac Onions: 1 small red onion (I used the other half of the white onion), 1.5 tbsp sumac, 1/2 lemon juiced, 1 tsp EVOO, 1/4 tsp salt

Directions:

1. Line a baking tray with parchment paper and preheat oven to 425. 

2. Mix all the kebab ingredients together until firmly held, then spread onto the baking tray in an even layer. Try to make it into a rectangle shape so all the kebabs are the same size. (if short on time you can put onion, garlic and parsley into a food processor until finely chopped)

3. Cut the kebabs into 1 inch wide strips down to the parchment paper vertically, then score horizontally just about halfway through to make the kebabs cook more evenly.

4. Cook for 15 minutes, remove and let cool. The juices should reabsorb here and it will come out nice and juicy!

5. For air fryer: Make into 9 meatballs and cook at 400 for 12 min, flip and cook another 4 or so until internal temp is 145-150.

Protein Beef Taco Bowls, by Diane

I have been seeing high protein beef bowls all over my instagram, and they have really been helping lately in my diet. I saw this one from Chelsea's Messy Apron, and a sauce by Get On My Plate, and decided to combo them together! This was really really good, and I loved how healthy and filling these were! They were also super easy to prep for batch cooking and tasted great all week! (note- I ran out of avocado for this photo but it's in the recipe!)

Ingredients:

1lb ground beef, grass fed

Taco seasoning (I made my own with paprika, chili powder, onion powder, garlic powder, cumin, salt and I like mexican oregano and a dash of cinnamon here)

2 sweet potatoes, cubed

EVOO

3 ears corn, roasted and cut off cob

1 can black beans, drained and rinsed

1/2 cup cilantro, rough chopped

1/2 avocado, sliced

Sauce: 1/2 cup greek yogurt, 1/2 chili in adobo, 1/2 lime juice, 2 tbsp cilantro, 1 tbsp honey, 1/2 tsp salt

Directions:

1. Blend the sauce well and set aside in the fridge. 

2. Heat a large saucepan to medium, brown and drain the beef, and mix in taco seasoning to taste. Set aside.

3. While the beef is cooking, roast sweet potatoes tossed in EVOO and taco seasoning at 400 (I airfried them for 25 min) until soft.

4. Combine all ingredients in a bowl and mix well. Enjoy!

Passover Brisket, by Diane

 

At long last, the Gilman's have found a brisket recipe that everyone likes and agrees on for holidays! This recipe was given to us by a friend, and we really loved it both for the meal and as leftovers too! This brisket has a classic comforting flavor, and was fairly easy to make- just required a two day window and some oven babysitting at most. We will certainly be making this again! We are also considering adding potatoes to this next time. 

Mostly, the thing that impressed us was the sauce which went from a liquidy fatty thin base of cooking liquids to a thickened delicious sauce thanks to the tomato paste and onions breaking down into the sauce and mixing with the flour by the end. Yum.

Ingredients:

• 1 5-6 pound first-cut (or flat-cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over trim!)

• kosher salt

• 2 teaspoon ground black pepper

• 2 tablespoons all-purpose flour (okay to substitute matzo cake meal for Passover)

• 3 tablespoons olive oil

• 4 large yellow onions, peeled and sliced 1/2-inch thick

• 1 small can tomato paste

• 1 can diced tomatoes with juices

• 3 cloves garlic, minced

• 6 carrots, peeled and halved (we used lots here)

Optional- onion and garlic powder

Directions:

1. Tenderize brisket with a meat hammer.

2. Season the brisket on both sides with salt and pepper. Lightly shift the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side.

3. Transfer the brisket to a platter, then add the onions to the same pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, at least 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.) Add minced garlic for last 5 minutes.

4. Set an oven rack in the middle position and preheat the oven to 350°F.

5. Place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the diced tomatoes and carrots around the edges of the pot. Cover the pot very tightly with aluminum foil (preferably heavy duty or two layers) or a lid, then transfer to the oven and cook for 1.5 hours.

6. Pierce meat to release juices while its still in the pot. Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately 1/8 - 1/4-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. If the sauce appears dry, add 2 to 3 teaspoons of water to the pot. Cover the pot tightly and return to the oven.

7. Lower the heat to 325°F and cook the brisket until it is fork-tender, 3 hours, or longer if necessary. Check every hour during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water—but not more. Also, each time you check, spoon some of the liquid-onion-tomato mix on top of the roast so that it covers it. 

8. Let cool in the fridge overnight covered. You can taste the sauce at this point and adjust your seasonings- we liked the addition of salt, garlic powder and onion powder here. 

9. The next day when ready to cook again, skim the congealed fat off the top and place back in a 300°F oven until hot, 30 minutes or more. The onions in the sauce will break down to thicken into a gravy by this point once stirred from the bottom. 

10. Freezer-Friendly Instructions: The brisket can be frozen for up to 3 months. To reheat, defrost it in the refrigerator for 24 hours then cover it tightly with foil and reheat in a 300°F oven until hot, at least 30 minutes.

Texas Style Chili, by Diane

 

I got this recipe from Kelly's Clean Kitchen, and she has won several chili cookoff awards with it. I was interested in the roast meat vs ground beef, and it has several different ingredients in it I wanted to try. I made a few corrections in terms of liquid because the recipe called for way too much and I'm glad I did, and I know texas chili does not have lots of beans but I wound up adding in more to make this more of a meal. Unfortunately, this was just ok. I wouldn't make it again- but I will be eating it all week... 

Ingredients:

2 lb chuck roast, cut in one inch cubes

Salt and Pepper

Avocado Oil

1 white onion, diced

2 bell peppers, diced (I used one red and one green)

1 poblano pepper, diced (I blistered the skin of this)

1 jalepeno pepper, minced

6 cloves garlic, minced

2 cans fire roasted diced tomatoes

1 can kidney beans, drained (I wound up adding a can of pinto too)

1 can hatch chiles

4 cups beef stock

1 tbsp fish sauce

3 tbsp chili powder

1 tbsp smoked paprika

1 tsp chipotle powder

2 tsp oregano

1 tbsp cumin

1 bay leaf

 1 lime, juiced (I skipped this it was already tangy and liquidy)

1/4 cup cilantro for garnish

Directions:

1. Pat beef dry and sprinkle with salt and pepper. In a large pot, heat oil and brown beef on all sides, set aside.

2. Add onions, bell pepper and poblano to the pot and cook until translucent. Add salt, jalenpeno and garlic and cook 2 min.

3. Add remaining ingredients through bay leaf and return beef to the pot, bring to a boil and then simmer on low for 2 hours or until beef is tender. (it says to cook with top on but the liquid was already too much so I skipped this)

4. Stir in cilantro and serve.

Tender Meatballs, by Cheryl

These are the most tender meatballs I've ever made! Everyone in my house ran through the first batch so quickly that I made two more batches the next day for snacks and meals. I've used milk in meatballs before, but not in the way this recipe had me do it. It truly made a difference! Eat on their own or with spaghetti! Yum!

Ingredients (recipe from here):

1 lb ground beef

2/3 cup bread crumbs

7/8 cup milk

1/2 cup chopped onion

1/3 grated Parmesan cheese

2 tbsp fresh Italian herbs

3 cloves garlic, minced

1 egg

1 tsp salt

1/2 tsp pepper

Directions:

1) Preheat oven to 400. Add the milk and the bread crumbs in a bowl and stir until absorbed. Then add the remaining ingredients and mix well until combined. 

2) Roll the mixture in meatballs and lay them on a lined baking tray. Wet your hands with water to prevent sticking. 

3) Bake in oven for 18-20 minutes. Serve with whatever you want!

Crockpot Chipotle Shredded Beef, by Diane

 

This recipe came from @kaleforniakravings, and I had some doubts about the flavors but decided to give it a try. The beef came out super tender and easy to shred, but I was right about the flavors so I probably wouldn't make this version again. I tried to save the sauce with some brown sugar and tomato paste which did help a lot, and then immersion blended the onions, garlic, and cilantro in. I also put it on tostadas with my fave black beans from Guatemala and topped with onion and cilantro- all of which made this better! Next time I'll find a different recipe but keep the same cooking method.

Ingredients:

2.5 lbs boneless beef chuck roast 

1 tbsp each chipotle powder and paprika

1/2 tbsp each dried oregano and chili powder

1 tsp each garlic powder, onion powder, cumin, salt, pepper

1 medium white onion, sliced

5 cloves garlic, peeled and whole

1 cup beef broth

1/4 cup each orange juice (fresh squeezed) and water

2 tbsp lime juice

1 chipotle pepper in adobo, deseeded and chopped

1/4 cup cilantro, choppped

Directions:

1. Cut the beef into 4 large sections and rub chipotle powder through pepper into the meat. 

2. Put onion through chipotle pepper in the bottom of a crockpot, then layer on beef, then cilantro.

3. Cover and cook on low for 6-8 hours, remove beef and shred with some of the liquid.

Wendy's Copycat Chili, by Diane

I couldn't get over how accurate this copycat was, nor how easy!! I loved having this all week long, and it was so much healthier than the fast food version I grew up loving. Recipe from Chef Bob Tate. The interesting part of this recipe was that you don't drain the beans, and I swear that must be part of the secret. 

Ingredients:

1 lb lean ground beef 90/10

1/2 cup diced onion

1/4 cup diced celery

1 oz butter

1 15 oz can each of kidney beans, pinto beans, tomato sauce, diced tomatoes (do not drain any)

1 10 oz can rotel

2 tbsp chili powder

1 tsp salt

1 tsp pepper

1 tsp ground cumin

Directions:

1. Brown and drain the ground beef, reserving just a bit of the liquid.

2. Add remaining ingredients to the pot and simmer for 2 hours. (recipe said to add beef stock as you go every 15 minutes but mine never got too dry and wound up perfect as is!)

 

Juicy Lucy Burgers, by Diane

 

Forming the burgers

Looking good....

The final product!

I saw this burger on a cooking show, it's known all around Minneapolis as a juicy cheeseburger that leaks cheese sauce everywhere when you bite it! The secret is that the cheese is stuffed inside the burger patties rather than being laid on top, and as the burgers cook the juice of the meat blends with the melting cheese. We tried this for our latest cookout along with some homemade thousand island made with grilled diced onions (to mimic in-n-out burger!), and man were these a hit!!! We also paired them with lightly grilled King's Hawaiian rolls. These will be on heavy rotation this summer for sure, and were a nice change from the normal cheeseburgers on rotation.

PS- all recipes call for processed American cheese singles, but we want to experiment to see if other cheeses melt differently!

Ingredients (this made 3 burgers):

1 lb Ground beef (make sure to use 80/20 as the fat content helps the cheese)

Seasoning (we used a blend but salt and pepper would also work)

3 slices American cheese singles

3 Kings Hawaiian rolls

Thousand Island dressing (we blended ketchup, mayo, 1 tsp vinegar, salt, minced garlic, sweet relish, and pan fried white onions- YUM)

Sliced raw white onions

Directions:

1. Season the ground beef and separate into 6 portions. Form each one into a thin patty (these will be 3 big burgers so each patty is half a burger). It helps if you slap the meat to make sure it's held together!

2. Break each cheese slice into 4 squares and place in the center of 1 patty, then top with the remaining patties and seal the edges so the cheese sauce doesn't leak out. See first photo for reference!

3. Grill patties until cooked well on each side, flipping only once so as not to disturb the cheese. 

4. Serve immediately so the cheese sauce stays hot on a grilled bun slathered with your dressing and raw onion slices. Bite carefully- the sauce will be hot and spill everywhere!

Classic Shepherd's Pie, by Diane

 

This is, as it turn out, our 6th shepherd's pie on the blog, but just so happens to be the only *normal* version which I find hilarious! I made this for dinners this week, and it turned out pretty well! The only thing I would change is that there was not really a gravy or sauce with this recipe once you drained the fat off, and so it was lacking in flavor and a bit dry. Once I made some gravy to go with it, it worked really well. I omitted the cheese in the potatoes here too, and kept it whole 30 except for the flour which easily could have been arrowroot. This recipe was adapted from NYT. This was also incredibly quick and easy to whip up for a weeknight dinner.

Ingredients:

4 large russet potatoes

1 lb lean ground beef

1 lb ground lamb

2 cloves garlic, minced

1 small onion, minced

1 package frozen peas and carrots

1/3 cup tomato paste

1 tbsp flour

3/4 cup beef broth

Salt and pepper 

1/4 tsp dried thyme and rosemary

4 tbsp butter (I used ghee)

1 cup milk (I used almond milk because that's what was on hand)

Directions:

1. Peel and cut the potatoes into cubes, boil until fork tender. Drain, mash, then add butter and milk until it becomes a thick consistency. Season as desired.

2. While the potatoes cook, brown the meat in a large dutch oven over medium high heat. Drain and return to the pot, reserving 1-2 tbsp of the fat in the pot for cooking.

3. Add garlic, stirring for 2 minutes, then add peas and carrots.

4. Once the mixture heats back up about 5 min, add in tomato paste, herbs, and salt and pepper. 

5. Sprinkle flour over mixture, stirring for 2 min, then add broth and let simmer until sauce thickens (there was no sauce with mine so I would at least double this).

6. Adjust seasonings, then smooth the potato mixture over the top, forming peaks.

7. Bake at 375 for 30 min, until the liquid is bubbling on the sides and the potatoes are nice and golden (I stuck mine under a broiler for a few minutes because my top didn't brown after 35 min of cooking time).

Whole 30 Shepherd's Pie, by Cheryl

Another winning dinner! Everything about this is scrumptious and filling. And perfect to have on a bitter cold night (literally bitter... it has been in the single digits everyday). The meat/veggie mixture was tasty and mixed well with the mashed potatoes. Sprinkle a little salt and you have a very tasty meal. Yum! 

Ingredients (recipe from here): 

1.5 lbs ground beef

1 tbsp ghee

salt and pepper

1 cup carrots, diced

1.5 cups brussel sprouts, chopped

1 medium onion, chopped

2 cloves garlic, minced

3/4 cup chicken broth

2.5 tbsp tomato paste

1 tsp fresh rosemary, minced

1 tsp fresh thyme, minced

MASHED POTATOES:

4-6 russet potatoes, peeled and cut into 2 inch pieces

2/3 cup full fat coconut milk

3 tbsp ghee

3 tbsp nutritional yeast

salt and pepper

chopped fresh parsley for garnish

Directions: 

1) Heat a pot of water, sprinkle with salt, and bring to a boil. Add the potato pieces and cook until soft.

2) Drain the potatoes and return to pot. Add the coconut milk and ghee. Mash with masher and once smooth, add nutritional yeast, salt, and pepper. 

3) Preheat oven to 375. In a deep oven proof skillet, brown beef over medium high heat with a sprinkle of salt. Once cooked, remove with a slotted spoon and set aside. 

4) Adjust heat to medium and add the Brussel sprouts and carrots. Cook for about two minutes. Add the onions and cook until softened. Add the garlic and sprinkle with a little salt. 

5) Add the remaining ingredients to the beef mixture, stir to combine, then return the beef to the skillet. Stir to coat and simmer for two minutes. 

6) Spread the mashed potatoes evenly over the beef mixture, using a spoon to smooth the top. Sprinkle the parsley over the top and bake for about 20 minutes. 

7) Remove from oven and let sit for 10 minutes. 

Uzbek Plov, by Diane

 

This weekend thanks to Covid our plans got cancelled and we were stuck at home, so my friend and I resumed our virtual Cooking through the Countries series and picked Uzbekistan. Plov is the classic Uzbek dish of meat and rice, and having had it before at a local restaurant I was excited to make this! Traditionally it's made with lamb, but I used beef here. This was really warming, and very tasty. 

The instructions for cooking the rice wound up being incorrect for both of us, so I'm writing what we did here as well to correct it. We also added more salt throughout the cooking process and changed the garlic instructions, and were glad we did both. All our notes are in the recipe below.

Overall through this series we have learned that pretty much every country has a meat and rice dish, and that rice is very hard to cook with all the different methods! Both of us said we would make this again, and my friend used chicken and said it also was great! 

Ingredients:

2 lb. boneless lamb cut into 3 inch pieces (I used beef stew meat for ease here)

2 cups basmati rice

4 garlic heads, whole (we used 2 but think 3 would be great), washed and top trimmed off to expose cloves

1/2 cup vegetable oil

2 large onions, sliced thinly

5 large carrots, coarsely grated

2 tbsp each cumin and coriander seeds

1/2 cup fresh barberries (I subbed currants)

1 tsp whole black peppercorns

2 cups boiling water

2 tbsp salt (we used more)

Directions:

1. Cover rice in a bowl with warm water and set aside.

2. Heat oil in a large dutch oven or skillet over high heat until smoking. Salt the meat, then add to pot, browning on each side. 

3. Stir in onions with a sprinkle of salt, cooking for 10 minutes until brown and soft.

4. Stir in carrots, cooking for 10 minutes until soft.

5. Stir in cumin seeds, coriander seeds, barberries and peppercorns. Stir in a pinch of salt and mix well. Add garlic heads face down on the bottom of the pan (this part was my addition and it worked well to caramelize the garlic). Reduce heat to medium and cook covered for 30 min. (We shortened the cooking time for beef to 20 and chicken by 15).

6. Wash and drain the rice until water is clear in hot water. Pour the drained rice in an even layer over meat mixture, then cover with boiling water about 3/4 inch and do not stir. Sprinkle 2 tbsp of salt and reduce heat to medium low, cover and cook for 20 min until liquid is absorbed and rice is tender.

*note- this method did not work for us, so we would either do this for 10 min then stir together and cook until the rice is soft, or mix all together from the start. Our water did not cover the rice by 3/4 of an inch either, and we both thought we might increase the liquid by .5 cup.

7. Stir everything together at the end, adjust for seasonings, and serve with garlic heads on top.

*note- we squeezed the roasted garlic out and stirred this in too, it made it taste great!

Marinated Flank Steak, by Cheryl

Woah, it has been a hot minute since I've posted! This flank steak marinade is so so good! I got the recipe from my friend who made it for us when we went away for Labor Day weekend. It's super easy, quick to cook, and was gobbled up by the whole family. Yum! 

Ingredients:

1lb flank steak

1/3 cup olive oil

1/3 cup soy sauce

1/4 cup honey

2 tbsp red wine vinegar

1 tsp Montreal seasoning

2 cloves garlic, minced

Directions:

1) Mix all ingredients in a bowl. Pu flank steak in a ziplock bag. Pour contents of bowl into bag. Make sure all of it is covered. Place in fridge and marinate for at least 6 hours or preferably overnight. 

2) Take out steak at least 30 minutes before cooking. Cook on the grill for five minutes each side. Let rest five minutes. 

Asian Lettuce Wraps, by Cheryl

I think this might be the 4th version of lettuce wraps on here (and it's very similar to one that I posted 4 years ago), but this is a solid recipe that 3/4 of us ate.. so I'll take it! It was easy to make, healthy, and delicious! Yum!

Ingredients (recipe from here):

Bibb lettuce (I only had Romaine)

1 lb ground beef

Cooking oil

1 large onion, chopped

1/4 cup hoisin sauce

2 cloves garlic, minced

1 tbsp soy sauce

1 tbsp rice wine vinegar

2 tsp minced pickled ginger

1 8oz can water chestnuts, drained and chopped

1 bunch green onions, chopped

2 tsp dark Sesame oil

Optional toppings: carrots, sesame seeds, scallions

Directions:

1) Cook beef in skillet with a dash of cooking oil until browned, about 5-7 minutes. Drain and set aside. Cook and stir onion in the same skillet until slightly tender, about 5 minutes. Stir in hoisin sauce, garlic, soy sauce, vinegar, and ginger into onions. Add water chestnuts, green onions, sesame oil, and cooked beef. Mix and continue to cook for a few minutes. 

2) Arrange meat onto a lettuce leaf and top with optional toppings (carrots, scallions, sesame seeds, etc.) 

Balsamic Coffee Pot Roast, by Diane

This was super delicious, and fairly easy for how complex it tastes! The recipe came from a Whole30 blog, @thekitchenista, and it had a cool list of flavors: coffee, balsamic vinegar, orange peel, roasted garlic, and vanilla to name a few. This roast literally fell apart! It may have been a bit too tangy, so next time I might nix either the aminos or the vinegar, but it paired well with the recommended sweet potato mash.

Ingredients:

Kosher salt

2-3 lb chuck roast

2 tbsp coconut or avocado oil

1 large white onion, rough chopped

1 tsp smoked paprika

1/2 tsp ground black pepper

2 tbsp tomato paste

1/4 tsp crushed red pepper

1/4 cup balsamic vinegar

1/4 cup coconut aminos

1 cup strong brewed coffee

2 cups beef bone broth, plus more if needed

4 orange peel strips

2 bay leaves

1 whole head garlic, top sliced off

2 tsp vanilla

1/8 cup chopped dates

Directions:

1. Dry and salt the roast one day ahead, 1 tsp of salt per lb of meat. Refrigerate overnight.

2. Heat a large Dutch oven to medium high heat, add in the oil until just smoking. Dry the meat and sear until deeply browned and crusty on all sides. Remove and set aside. Set the oven to 275.

3. Keeping the oils in the pot, brown the onions, then add in paprika, pepper, crushed red pepper, and tomato paste. Cook one minute.

4. Add in remaining ingredients and scrape the bits off the bottom of the pan. 

5. Add the meat back into the pot, making sure liquid covers 3/4 of the meat. Add more broth if necessary to do this. Cook in the oven with the lid just cracked for 3-4 hours until internal temperature is 200 and the meat is fork tender but holds a slice. 

6. Remove the meat, set aside. Strain the sauce, saving the liquid, and add liquid back to the Dutch oven until it simmers. Add back the onions, and remove all the garlic and smash it into the sauce. 

7. Reduce to the desired consistency, then add meat back in. Serve over mashed sweet potatoes. 

Mexican Breakfast Casserole, by Cheryl

I was craving a Mexican breakfast burrito. So since I'm doing Whole 30 I decided to try to replicate the taste in a casserole! This was soooo good! I will say that I felt it was a just a tad dry, especially when you get to the potato part, but I added hot sauce, tomatoes, and avocados and it elevated the dish exponentially! This is a solid whole 30 meal that I can rely on. Delicious, filling, and healthy! Yum!

Ingredients:

1 bag frozen shredded potatoes (or grate your own. Sweet potatoes ok)

1 lb ground beef

Compliant taco seasoning (or make your own!)

9-10 eggs, beaten

1 bell pepper, chopped

1 onion, chopped

A couple handfuls of spinach, chopped

3 green onions, chopped

Avocado oil 

Optional toppings: tomatoes, avocados, hot sauce, etc. 

Directions:

1) Cook shredded potatoes until cooked through. Set aside. 

2) Cook ground beef until cooked through. Add the spices and about 1/4 cup of water. Mix until the beef is covered. Set aside. 

3) Add a couple of tbsp of oil and cook the pepper and onion until softened. Add the spinach and cook until wilted. 

4) Oil a 9x9 pan or cast iron skillet. Layer the potatoes on the bottom, followed by the ground beef, and then the peppers, onions, and spinach. 

5) Pour the eggs over the top and coat evenly. Top with green onions. 

6) Bake for 45 minutes. When done top with avocados, tomatoes, hot sauce, etc. 

Steak Rub 2 Ways, by Diane

We always like to make food fun in my family, so last night we got some NY strip steaks and decided to have a battle of the steak rubs. I created two for this challenge: French Herbal or Smoky Chocolate Coffee. The results were so good!! The steaks came out perfectly and no one needed any sauce or extra seasoning. 

The French Herbal required herbes de Provence, which Cheryl introduced me to a long time ago and so I had on hand, but I had to make part of it from scratch because the herbes de Provence in this recipe was much more comprehensive than what was in my jar. No complaints- it came out better than my jar of herbes de Provence by a landslide (looking at you, Cher!). 

The French Herbal won because it was so complex and had so many different tastes as you ate the steak. The standout flavor was fennel, which I was surprised by given all the ingredients in it, and definitely would not have thought it paired well with steak! The Smoky Chocolate Coffee rub was deep and dark with a hint of heat, but I’m not sure I’d pick this one over the French Herbal one again! Overall this was an easy way to make a dinner unique and fun! 

Ps- the directions for both rubs include massaging the rubs into the meat ahead of time, ideally a few hours, and then bringing the meat to room temp before cooking.

French Herbal Rub:

2 tbsp kosher salt

1 tbsp onion powder

1 tbsp herbes de Provence (1 tbsp dried fennel seeds, 2 tbsp dried rosemary, 1/4 cup dried thyme, 3 tbsp dried marjoram, 3 tbsp dried summer savory, 1 tbsp dried tarragon, 1 tbsp dried basil, 1 tsp dried mint, 1 tsp dried chervil, 1 tsp dried lavender)

2 tsp ground black pepper

2 tsp dried parsley

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp paprika

1/4 tsp allspice 

Smoky Chocolate Coffee Rub:

1 tbsp ground coriander

1 tbsp kosher salt

1 tbsp ground espresso

1 tbsp cocoa powder

1 tbsp brown sugar

2 tsp ground black pepper

1/2 tsp paprika 

1 1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper

Summer Steak Kabobs, by Cheryl

I forgot to take a picture! This is from Taste of Home

I see a lot of kabobs in my future...

Ever since Jon showed me how to use the grill last fall I've been open to a whole new way of cooking. Kabobs have been a favorite for me this year and this marinade really hits the spot! We ate them as is with a tomato salad side, but on rice or in a tortilla like my daughter did is great too! You can change up the meat or veggies to your liking. Yum!

Ingredients (from here):

1/2 cup canola oil (I think I used olive)
1/4 cup soy sauce
3 tablespoons honey
2 tbsp white vinegar
1/2 tsp ground ginger
1/2 tsp garlic powder
1.5 lbs top beed sirloin steak, cut into 1 inch cubes
1/2 lb fresh mushrooms
2 medium onions, cut into wedges
1 red pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 yellow squash, cut into 1/2 inch slices
Hot cooked rice

Directions:

1) In a large bowl combine the first 6 ingredients. Add beef, turn to coat. Cover and refrigerate 8 hours or overnight.

2) On metal or soaked wooden skewers, thread beef and veggies. Discard marinade. Grill kabobs, covered, until beef reaches desired tenderness, about 10 minutes. Turn occasionally.

Korean Bulgogi Burgers, by Diane

This burger recipe was pretty decent! I wanted to make them because I love bulgogi and they seemed easy to throw together. I would increase the soy sauce and sesame oil next time, and I also let them marinate a bit like true bulgogi, which I’ll include below. I ate them with a kimchi mayo I whipped up and Korean Pickled Cucumbers, so good!!!


Ingredients:

For the burgers:
1.5 lbs ground beef
1/2 cup scallions, sliced
5 tbsp soy sauce
2 tbsp sesame oil
1 tbsp dark brown sugar
1/2 tsp ground ginger
1 tsp gochujang (or more depending on heat preference)
2 cloves garlic, minced


For the mayo:
1/4 cup mayo
1/4 cup kimchi plus 2 tbsp liquid (gochujang also makes a great sub here)

2 tbsp sliced scallions


Directions:

1. Mix all the burger ingredients and form into patties and refrigerate for an hour or overnight.

2. Grill the burgers until cooked to preference.

3. While the burgers cook, combine the mayo ingredients in an immersion blender until thick and smooth.