Archive for the ‘Beef’ Category

Greek Burgers with Caramelized Onions and Greek Potato Salad
November 13, 2009


Greek Burgers

These burgers are one of my favorites! I love Greek flavors. You can definitely entertain with this recipe.

Order of business- Put potatoes in oven first, then get the onions started before you cook the burgers. You can even make the Potato Salad first and serve it at room temperature.

Greek Burgers
2 lbs hamburger or ground lamb
1/3 cup shredded red onion
3 Tbsp chopped rosemary
1/2 cup balsamic vinegar
Mix together all of the ingredients and form into the patties. Cook on grill or in skillet until desired doneness.

Greek Potato Salad
2-3 cups chopped potatoes
1/4 cup calamata olives
1/4 cup feta cheese
2 Tbsp rosemary
1/4 cup olive oil
1/8 cup balsamic vinegar
1 Tbsp dijon mustard
1 clove garlic minced
Coat potatoes with olive oil and sprinkle with salt pepper. Roast potatoes in 400 degree oven until crispy on the outside and soft inside. Mix potatoes with feta, olives and rosemary. Mix together balsamic vinegar, garlic and mustard and whisk in olive oil to taste. Pour dressing over potatoes and mix well. Salad can be served warm or at room temperature.

Caramelized Onion
1 red onion sliced
olive oil
Saute onion in a little olive oil over medium low heat for thirty to forty minutes stirring occasionally.

Yogurt Mint Sauce
1 cup greek style yogurt
2 Tbsp fresh chopped mint
1 Tbsp lemon juice
Mix together all of the ingredients and serve on burgers.

extra balsamic vinegar
tomato slices

Plating it up: I like to serve these burgers open faced with a fork. Spread yogurt mint sauce on half of hamburger bun or piece of toasted bread. Place tomato slice and hamburger on bun. Top with onions and feta. Drizzle with a little extra balsamic vinegar. Serve with Greek Potato Salad.


Fire Roasted Steak Chili with Fresh Corn Relish and Homemade Tortilla Chips
October 20, 2009

Fire Roasted Steak Chili with Fresh Corn Relish and Homemade Tortilla Chips

Fire Roasted Steak Chili with Fresh Corn Relish and Homemade Tortilla Chips

When I am making chili or salsas, I love using fire roasted ingredients. It gives the dish a depth of flavor that would not be there otherwise. By using fire roasted tomatoes and charring the green chilies, you really get a full smoky flavor. It’s called the “hmmmm… what is that?” factor. The other secret ingredient in this recipe is cocoa powder. Chocolate in chili? Yes, I know it sounds bizarre! But somehow it just works. With honey, cinnamon and chocolate… there is a sweet undertone to the spiciness of the green chilies, quite the perfect pairing if you ask me. But don’t just take my word for it, try it yourself!

Fire Roasted Steak Chili

2 lbs cubed steak

3 Tbsp of flour (I used garbanzo bean flour, but you can use your favorite gluten free one)

1 28 oz can of diced fire roasted tomatoes

6-8 green chilies

2 cups of water

1 onion

2 cloves garlic

3 Tbsp of honey

2 Tbsp chili powder (or to taste)

2 Tbsp cumin

1 tsp cayenne powder (add more cayenne pepper if you want more heat)

a dash of cinnamon

2 tsp cocoa powder

zest of one lime



Place green chilies under broiler. Char on all sides and let cool. Peel off skin and chop. Salt and pepper steak cubes. Brown steak in big pot with olive oil. Add flour and saute for a few minutes. Add onion and garlic and saute until softened. Add tomatoes, green chilies and water. Add all of the spices, honey and lime zest and bring to a boil. Reduce heat and simmer on low heat for two to three hours, or until meat is tender. (Add more water if chili becomes too thick.) Add salt and pepper to taste. Serve with fresh corn relish and homemade tortilla chips.

Fresh Corn Relish

1 cup fresh or frozen corn

1 tomato chopped (I used a gorgeous yellow tomato)

1/4 cup onion (preferably red onion)

1 avocado chopped

juice of one lime

1/4 cup of cilantro

1 Tbsp of white wine vinegar

Combine all ingredients together and serve over chili.

Homemade Tortilla Chips

corn tortillas

olive oil


Cut corn tortillas into triangles. Brush with olive oil and cook in 400 degree oven until golden brown. Salt them as soon as they come out of the oven and serve with chili or your favorite salsa.

Shredded Beef Tacos with Tomatillo Guacamole and Cilantro Lime Turnip Slaw
October 15, 2009

Living gluten free you can sometimes feel like you are missing out. On the days when I want to feel like I am indulging, I make tacos. There is something so satisfying about a crunchy taco shell filled to the brim with all my favorite Mexican toppings. Yum! If you want to kick it up a notch, make your own taco shells. Fill a skillet 1/4 inch with oil. Get the oil hot. Take store bought corn tortillas and hold in the shape of a taco in the oil with a pair of tongs. Keep one side in the oil until taco gets super crispy, then turn and do the other side. Let drain on a paper towel and fill with toppings. You will never go back to buying the pre-made taco shells!

I came up with this recipe for turnip slaw this summer when we received turnips in our CSA. I had never cooked with them before, but this recipe soon became our favorite way to enjoy them. It actually tastes amazing on fish tacos as well. This Tomatillo Guacamole might just be the best Guacamole ever! The flavor of the blackened Tomatillos mixed with the cool avocado is just amazing. You could also add some heat to it by adding chopped jalapeno or habanero.

This recipe is also dairy free. It took me a while to realize that you don’t need dairy to make yummy Mexican food. I used to be all about the cheese and sour cream. But with all the amazing flavors in this recipe, you won’t even miss the dairy!

Shredded Beef Tacos with Tomatillo Guacamole and Cilantro Lime Turnip Slaw

Shredded Beef Tacos with Tomatillo Guacamole and Cilantro Lime Turnip Slaw

Shredded Beef

Beef Roast (Flank Steak, Pot Roast whatever is the cheapest cut of meat at the time)

1 (28 oz) can of Muir Glen Fire Roasted Diced Tomatoes

1 (4 oz) can of Green Chilies

1/2 cup of chopped red onion

3 cloves of minced garlic

2 Tbsp of cumin

Dash of cinnamon



Place Beef in crockpot. Sprinkle salt, pepper, cumin and cinnamon (cinnamon is the secret ingredient) over beef. Sprinkle onion and garlic over beef. Pour cans of tomatoes and green chilies over the beef. Cook on high for 6 hours. Pull beef out and shred with forks. Return beef to crockpot and cook for two more hours.

Tomatillo Guacamole

4 tomatillos (large)

1 avocado

1/4 cup red onion

Juice of 1 lime

1/4 cup of cilantro

1 head of garlic



Cut off 1/4 inch of garlic head, drizzle with olive oil, wrap in foil and roast in 400 degree oven for 30 minutes or until soft. Squeeze cloves of garlic (after cooled) out of the skin then chop and mash into a paste. Place tomatillos under the broiler until blackened. Place tomatillos and garlic in the food processor with the rest of the ingredients and blend until combined.

Cilantro Lime Turnip Slaw

4 Large Turnips cut into matchsticks (you can substitute 1-2 cups of shredded cabbage)

1/4 cup chopped cilantro

1/4 cup chopped red onion

Juice of 1 lime

2 Tbsp honey

2 Tbsp white wine vinegar

4Tbsp olive oil



Mix all ingredients together and top tacos with slaw salad.

Place beef into your favorite taco shells and top with tomatillo guacamole and cilantro lime turnip slaw. Enjoy!

Roast Beef with Garlic Horseradish Cream Sauce and Sage Sweet Potato Fries
October 1, 2009

Fall is in the air. (Well, recently it has felt a lot more like winter.) I love the flavors of Autumn; apples, pumpkin, and squash. One of my favorite parts of this cozy season is creating yummy comfort food to warm up your body and your soul. Fall also means it is time to pull out the crockpot. I love the ease of the crockpot, all the hard work is done for dinner and your house smells heavenly all day long. Sigh! This last week I made this Roast Beef in my crockpot and the family ate it all up. You could make a simple gravy with all the leftover juices in the crockpot, but my family is all about the horseradish. I created this simple cream sauce (without cream) by making my own mayonnaise. I don’t do dairy. I was pleasantly pleased and it received the husband seal of approval. And the sweet potato fries are a family favorite. They are a great substitution for regular old potatoes and the sage pairs so nicely with sweet potatoes. My two year old usually finishes all of them. You might want to make two trays, they will go fast.

Roast Beef with Garlic Horseradish Cream Sauce and Sage Sweet Potato Fries

Roast Beef with Garlic Horseradish Cream Sauce and Sage Sweet Potato Fries

Roast Beef in the Crockpot

Beef Roast (I just bought the cheapest roast I could find, I think it was a rump roast)

1 Onion

3 Cloves Garlic

2 Tablespoons dried Thyme

1/4 Cup Cider Vinegar

One 4 oz jar of horseradish (half the jar for the beef and the other half for the sauce)

Place roast in the crockpot and season liberally with salt and pepper. Spread half the jar of horseradish all over the beef. Sprinkle Thyme over the beef as well. Quarter the onion and place onion pieces and garlic cloves around the beef. Pour cider vinegar and two cups of water into crockpot (about 1/3 of the way up the beef). Cook on low for 6-8 hours.When ready to serve, take out of the crockpot and slice.

Garlic Horseradish Cream Sauce

1 egg

Juice of 1 lemon

Olive Oil



2 Tablespoons of Dijon Mustard

1 Head of Roasted Garlic

To start this recipe, cut off the top (1/4 inch) of a head of garlic so that all of the cloves are exposed. Drizzle with olive oil, wrap in foil and roast in 400 degree oven for about 30 minutes until soft. Let it cool, then chop and mash into a paste. Then in your food processor add one egg and the juice of one lemon, season with salt and pepper. Slowly add olive oil until mayonnaise begins to solidify. I think I usually add somewhere around 3/4 cup. You want to blend it in the food processor until it gets to the right consistency. Take two cups of the mayonnaise, add the roasted garlic, half the jar of horseradish (or to taste), dijon mustard, and salt and pepper to taste. Pour over beef.

Note: This sauce makes a yummy spread for your roast beef sandwiches you will want to make the next day!!!

Sage Sweet Potato Fries

2-3 large Sweet Potatoes

Olive Oil




Peel sweet potatoes and cut into 1/4 inch rounds. Place on baking sheet in a single layer and coat with olive oil. Sprinkle with salt and pepper. Roast in a 400 degree oven for around 30 minutes or until they get golden brown. (My husband likes them super crispy). Heat olive oil in a skillet until hot. Place sage leaves in the oil and cook until crispy, you don’t want to burn them though. They only take a minute or two. Crumble up sage leaves over the sweet potatoes when they get out of the oven. Serve along side the Roast Beef or your favorite sandwich.