Pretzel Buns with Grilled Dogs & Spicy Cheese Sauce

Sometimes, I think we all crave something salty and delicious.  These pretzel dogs fit the bill perfectly when that craving hits.  I can't claim that they are super fast, but they aren't really that complicated either.  The main things is that the require planning ahead so you have enough time to make the pretzel buns {which are delicious}.  The original recipe called for beef hot dogs but I went the Polish Sausage route.  We are just not big hot dog people around here.  I say, use whatever your family prefers.

I would like to add, the cheese sauce for this is delicious.  Several of us enjoyed dipping our french fries in it as well. 

As you can see in my picture, my buns were a bit big...even for my sausages.  The original recipe made 8 pretzel buns.  I modified it below to 12 because I think that would leave them a better size for the dogs or sausages.  

Pretzel Buns with Grilled Dogs & Spicy Cheese Sauce

Spicy Cheese Sauce:

12 ounces pasteurized cheese food, such as Velveeta, chopped

2 tablespoons milk

1 tablespoon diced pickled cherry peppers in jar

1 tablespoon diced pickled jalapenos

1 tablespoon pickled jalapeno juice

12 natural casing all-beef franks {I used Polish Sausages}

Sandwich Build:

12 Pretzel Hot Dog Buns, recipe below

1/4 cup pickled jalapenos, chopped for garnish, optional

Directions

For the cheese sauce: Add the cheese cubes, milk, pickled cherry and jalapeno peppers and jalapeno juice to a small saucepot and cook over low heat until melted and combined, 10 to 15 minutes, stirring occasionally {I put this in a small dip sized crockpot while I was making the buns which worked great for me}.

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For the franks: Heat a grill pan over medium-high heat. Grill the franks on the grill pan, making sure to turn and char on all sides. Cook for 4 to 5 minutes.

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For the sandwich build: Split the Pretzel Hot Dog Buns in half, nestle the grilled franks in their pretzel blankets, pour over some spicy cheese sauce and top with some pickled jalapenos if you like. Enjoy!

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Pretzel Hot Dog Buns:

1 cup milk

1/4 cup light brown sugar

2 tablespoons honey

1 packet active dry yeast

2 tablespoons unsalted butter

2 small cloves garlic, grated

3 cups all-purpose flour, plus more for dusting

1 cup bread flour

1/2 cup baking soda

Pretzel salt or coarse ground sea salt, for sprinkling

In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.

In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.

Combine the all-purpose flour and bread flour in a mixing bowl.

Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.

Line 2 baking sheets with silicone mats.Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 6 equal pieces, and then cut those in half to form 12 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.

Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.

Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.

In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.

Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.

Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.

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Source:  Jeff Murano, Food Network

Simply Delicious Beef Jerky

My boys love beef jerky.  OK, I love it too.  As a matter of fact, when my husband first met me I was a vegetarian....except for beef jerky;)  I buy bulk packages of it at Sams Club and it disappears.  It is expensive and I cannot afford that kind of beef jerky inhalation so I have been trying to come up with my own delicious recipes for a while now.  This one requires only simple ingredients that I usually have on hand and it is a winner.  The only other one that we have tried and liked as much was this Perfectly Spicy & Sweet Beef Jerky that I posted about a while ago {please excuse the terrible photo}.  I don't typically keep pineapple juice on hand so I don't always have the ingredients to make that one.  

Give this a try, you won't regret it!  If you don't have a dehydrator, you can dehydrate in your oven.  I have never done it but I am sure you can find some tutorials online!  

Simply Delicious Beef Jerky

1/2 cup soy sauce

1/4 cup Worcestershire sauce

1/2 teaspoon liquid smoke flavoring

1 teaspoon hot pepper sauce (e.g.

Tabasco™), or to taste 

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1/2 cup brown sugar

Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.

To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. 

Prepare jerky according to the manufacturer's directions of your dehydrator.

Spicy Beef Gyros with Tzatziki Sauce

I know this is not a "traditional" Gyro recipe but it is delicious and I will be making it again.  The spicy beef pairs SO deliciously with the tzatziki sauce.  Wrapped in the pita and covered with the tzatziki sauce, the beef became mellow enough for my 2 boys to enjoy it.  My daughter is much more sensitive to spicy foods and she choose to eat her Gyro sans meat.

Spicy Beef Gyros with Tzatziki Sauce

~~~~~~~~~Spicy Beef Kabobs~~~~~~~~~

2 tablespoons beef bouillon granules

2 tablespoons water

3 cloves garlic, minced

2 teaspoons cayenne pepper

1/2 teaspoon salt 

1 teaspoon black pepper

1 1/2 pounds beef sirloin, cut into 1/2

-inch cubes

10 wooden skewers, soaked in water

for 1 hour

2 tablespoons vegetable oil

1. Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.

2. Preheat a grill for high heat.

3. Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.

4. Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes. 

~~~~~~~~Greek Tzatziki Sauce~~~~~~~~

1 (32 ounce) container plain Greek yogurt

1/2 English cucumber with peel, grated

1 clove garlic, pressed

2 tablespoons fresh lemon juice 

2 tablespoons extra-virgin olive oil

2 teaspoons grated lemon zest

3 tablespoons chopped fresh dill

2 Tbsp. chopped fresh mint

1/2 tablespoon salt

1/2 tablespoon fresh ground black pepper

1. Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, mint, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Warm Pitas and top with Beef, Romaine Lettuce, Tomatoes, Red Onions, and Drizzle with Tzatziki Sauce.  Enjoy!!

Source: Adapted from allrecipes 

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The Marlboro Man Sandwich- Pioneer Woman Style

Yesterday, my oldest child turned 12.  Mentally, that is such a milestone for him in my mind.  It is where he begins the transition from child to teenager.  That is so incredible to me.  It seems like he was so little just yesterday!  I am proud of the handsome, smart, kind man that he is becoming but I wish I could hold on to the child in him just a little longer.  

I made these sandwiches about a month ago and I posted pictures on facebook to tease everyone with their deliciousness.  I then promptly forgot to post them.  What a tragedy!  Thank goodness I came across the picture in my files!  I love the Pioneer Woman's original Marlboro Man's Favorite Sandwich but I think that this one is much better yet.  I cannot wait to make it again!

The Marlboro Man Sandwich- Pioneer Woman Style 

4 Tablespoons Butter

2 pounds Cube Steak (round Steak That's Been Extra Tenderized)

Kosher Salt

Freshly Ground Pepper

1 whole Large Yellow Onion, Halved And Sliced Thick

2 whole Green Bell Peppers, Sliced Into Rings

2 whole Red Bell Peppers, Sliced Into Rings

3 cloves Garlic, Minced

16 ounces, weight White Mushrooms, Sliced

2 Tablespoons (additional) Butter

1-1/2 cup Sherry (regular Or Cooking Sherry Is Fine)

4 Tablespoons Worcestershire Sauce

4 dashes Tabasco (more To Taste)

8 whole Deli Rolls (the Crustier The Better)

2 Tablespoons (additional) Butter

8 slices Cheese (Provolone, Swiss, Pepper Jack)

Preparation Instructions

Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.

Heat 4 tablespoons butter in a large skillet over high heat. As soon as it's melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.

Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.

Melt 2 add'l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.

Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.

Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Serve immediately.

Source: The Pioneer Woman

Gorgonzola Steak Rolls

These Gorgonzola steak rolls were an awesome weeknight meal.  I saw them on Life as a Lofthouse a few months back and I found them intriguing.  The flavors were certainly out of the ordinary, but something both my husband and I really loved.  The kids liked the actual steak rolls, but did not really care for the Gorgonzola cream sauce.  It had quite a bit of pepper which gave it a kick that was perfect for my husband and I, but a little too much for them.  Let me just add, the steak had AWESOME flavor. 

Gorgonzola Steak Rolls

Makes 8 rolls (4 servings)

1 (8 count) Jumbo can of Refrigerated Biscuits ( I used the 'butter-lovin' biscuits)

2 tablespoons Olive Oil

1/4 cup Onion, chopped

2 cloves Garlic, minced

1/4 pound Steak, sliced thin ( I used Sirloin Tip thin steak)

1 tablespoon Balsamic Vinegar

2 tablespoons Worcestershire Sauce

3 tablespoons Gorgonzola Crumbles

3/4 cups Fresh Mozzarella

Gorgonzola Cream Sauce:

2 tablespoons Butter

1 1/2 tablespoons Flour

1 1/2 cups Milk

1/3 cup Gorgonzola Crumbles

2 teaspoons Pepper

1 teaspoon Salt

1/2 teaspoon Crushed Red Pepper Flakes

 Preheat oven to 350 degrees. In a large skillet, over medium-high heat, drizzle olive oil. Add chopped onion and cook for 2-3 minutes or until onion starts to become translucent.

Add in garlic. Stir well. Add steak and then cook for 5 minutes or until no longer pink.

Turn heat down to medium-low and pour in balsamic vinegar and Worcestershire sauce. Stir, and let simmer 2 minutes.

Add in Gorgonzola crumbles and turn off heat.

Flatten each biscuit until doubled in size. Place in the center of biscuit, 1 tablespoon of fresh mozzarella and then 1 tablespoon meat mixture.

Bring each side up and seal the top over filling. Place on a cookie sheet, seam side down.

Repeat with all remaining biscuits. Bake for 14-16 minutes, or until golden brown.

Remove from oven, and let cool a few minutes before eating.

While steak rolls are baking, make your cream sauce.

In a medium saucepan, melt the butter over medium-high heat. Then add in flour, milk and Gorgonzola crumbles. Whisk until crumbles melt. Add in salt, pepper and crushed red pepper. Stir well, until it starts to boil. Turn down heat to low and let simmer 1 minute. Remove from heat. Let stand a couple minutes to thicken.

Source: Life as a Lofthouse

Beef Noodle Salad Bowls

Finally!  I new recipe!  I have still been cooking and have lots of new recipes to share, I just haven't gotten around to blogging much lately.  It has been a difficult spring.  Our family has lost 2 very close family members and our town has been experiencing some major flooding {and still is}.  We have also been very busy with our kids' activities, as always. 

This recipe for Beef Salad Bowls was a perfect summertime meal.  I made it early in the day and threw it in the fridge.  When we got back home {late} from baseball it was ready to be eaten!  It is meant to be eaten cold {which would be perfect on a hot summer day}.  Unfortunately, we haven't really had any of those yet.  The day we ate this ended up being very cool, therefore I wasn't really in the mood for a a cold meal so I heated mine up.  This is also excellent warm.  My husband did eat his cold and loved it that way too.  I know we will be having this again!  It would also be a fun and different salad to bring to a gathering to share!

Beef Noodle Salad Bowls

1 whole Sirloin Steak, 1 Pound

Kosher Salt To Taste

1 1/8 cups Ponzo Or Regular Soy Sauce

4 1/4 Tablespoons Pure Sesame Oil

3 1/2 Tablespoons Olive Oil

3 1/2 Tablespoons Rice Wine Vinegar

1 1/2 teaspoon Hot Chili Oil--I couldn't find this anywhere, so I used Sriracha Sauce which worked well

3 cloves Garlic, Peeled And Minced Finely

1 Tbsp. Minced Fresh Ginger

3 Tablespoons Packed Brown Sugar

3/4 cups Sliced Green Onion

1 lb. Thin Spaghetti

Cilantro Leaves

Season both sides of the sirloin with salt. Grill on an outdoor grill or indoor grill pan until medium rare. Remove from heat and set aside.

In a bowl, combine ponzu (or soy), sesame oil, olive oil, rice wine vinegar, hot chili oil, garlic, ginger, and brown sugar. Mix to combine, then taste and adjust flavors/seasonings to your taste.

When steak is cool enough, place in a large plastic storage bag. Add 3 tablespoons of dressing. Seal bag tightly and place in fridge until needed.

Cook pasta according to package directions. Drain and place in a bowl. Pour remaining dressing over the top and toss to combine. Finally, toss in green onions. Cover bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve.

To serve, remove steak from storage bag and slice against the grain into thin strips. Drizzle a little ponzu (or soy) over noodles just to give it a little flavor boost, throw in plenty of cilantro leaves, and toss to combine. Serve strips of beef over mound of noodles, or throw it all into a bowl together. Serve with chopsticks if you have them.

Delicious!

Source:  Adapted from The Pioneer Woman

Simply Perfect Enchiladas

Guess what?!  I have THE most exciting news!  IT'S NOT SNOWING TODAY!!!  Do you not find this news thrilling?  Oh... you must not live in North Dakota.  It is, however, overcast, cool, and rainy.  No biggie though!  No more snowflakes is enough for me:)  I would, however like sunshine....SOON.  I have been craving the sun more than chocolate and THAT, my friends, is saying something.

I know that SOME people are probably enjoying themselves in their backyards grilling, but here in the North we need to make due.  This weekend I make the most delicious enchiladas, really you must try them.  They were slightly more work than many other recipes I have tried but they were oh-so-worth-it.  I also made homemade refried beans in the crockpot (recipe coming soon) and Mexican rice with them.  YUM.  I am also having a tough time fitting into my carpi's for summer and I have NO idea why.  I mean, I work out 5 days a week, shouldn't I automatically get to be thin?  Life is so unfair.

Here is what you will need...minus the bananas-who-have-seen-better-days, stuffed dog, and pile 'o magazines.

My plate YUM. Make sure you add a dollop of sour cream on top which I remembered to do only after I had started in on these babies.  It takes it over the top.

Enchiladas

FOR THE SAUCE:

1 Tablespoon Canola Oil

1 Tablespoon All-purpose Flour

1 can (28 Ounce) Enchilada Or Red Sauce

2 cups Chicken Broth

½ teaspoons Salt

½ teaspoons Ground Black Pepper

2 Tablespoons Chopped Cilantro

_____

FOR THE MEAT:

1-½ pound Ground Beef

1 whole Medium Onion, Finely Diced

2 cans (4 Ounce) Diced Green Chilies

½ teaspoons Salt

_____

FOR THE TORTILLAS:

10 whole (to 14) Corn Tortillas

½ cups Canola Oil

_____

TO ASSEMBLE:

3 cups Grated Sharp Cheddar Cheese

½ cups Chopped Black Olives

1 cup Chopped Green Onions

½ cups Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat

Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Source: The Pioneer Woman

One Year Ago:  My Very Favorite Pizza Crust

Three-Pepper Beef

First off, I want to apologize because I have been terrible about posting recipes of late.  All you are getting from me these days is a menu plan with the very occasional recipe thrown in.  I have been feeling BLAH, I must admit.  The snowy spring we are having in ND is taking it's toll on my mental state;)

This month, I lost my dear aunt to cancer after a courageous 12 year battle. She was a beautiful, fun-loving person and she is going to be sorely missed.  A year ago, she gave me a recipe book with some of her favorite recipes.  When it came to cooking, canning, and fun recipe ideas, we were kindred spirits.  I have been enjoying paging through the recipe book and I can't wait to share some of her recipes on my blog.

In the meantime, here is a fabulous, easy, and even HEALTHY stir-fry that I made recently.  With the multi-colored vibrant peppers, it was a truly beautiful dish that everyone in my family seemed to really enjoy.

Here is what you will need:

Three-Pepper Beef 

2 1/2 teaspoons cornstarch, divided

1 teaspoon sugar, divided

1/2 teaspoon salt

1 pound flank steak, trimmed and thinly sliced across the grain

1/4 cup low-salt beef broth

3 tablespoons low-sodium soy sauce

1 teaspoon freshly ground black pepper

1 teaspoon vegetable oil

1/4 cup thinly sliced green onions

1 teaspoon minced peeled fresh ginger

1 garlic clove, minced

1 cup sugar snap peas, trimmed

1 1/4 cups cubed red bell pepper

1 1/4 cups cubed yellow bell pepper

1 1/4 cups cubed green bell pepper

Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.

Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

Source: Cooking Light

One Year Ago:  Oatmeal Caramelites

Spaghetti Sauce

My kids all just LOVE spaghetti, especially my oldest.  They don't seem to like spaghetti and meatball as much, they seem to want something more closely resembling Prego or Ragu.  I think I have finally found a homemade sauce that my entire family enjoys.  Another plus is that it seems to stretch a pound of ground beef farther than the jar of Ragu does and it sneaks in lots more veggies:-)

Spaghetti & Lasagna Sauce

1 (28 ounce) can stewed tomatoes

1 (28 ounce) can crushed tomatoes

1 pound lean ground beef

2 yellow onions (or 1 large), chopped

2 green bell peppers, chopped 

5 cloves garlic, chopped

2 tablespoons white sugar

1 tablespoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

Blend the stewed tomatoes and crushed tomatoes in a blender. 

In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40-60 minutes, until thickened. Season with salt and pepper before serving.

Source: allrecipes

One Year Ago:  No Peek Beef Tips

Perfectly Spicy & Sweet Beef Jerky

I just looooooooooovve beef jerky.  Always have.  As a kid I never cared for meat (and spent many lonely nights at the dinner table wishing it would disappear from my plate).  By the time I got to my final years of high school, I had mostly sworn meat off.  I would occasionally eat poultry (very rarely), but never red meat and NOTHING off the bone.  The exception, of course, was always beef jerky.

Since I could easily be a vegetarian if it were not for the deliciousness of beef jerky, you should trust me when I say this is an awesome beef jerky recipe.  Give it a try!  If you don't have a dehydrator, they are pretty inexpensive.  If your kids can tear through the beef jerky like mine can, it would probably be a money saving purchase for you!  I can usually find great deals on lean roasts, like the one pictured below, at Sams club.  Either that, or watch your grocery store for sales!  Just remember, lean cuts are best for beef jerky!

I took a few extra picture detailing the process of making jerky.  The recipe is at the end of the pictures!

Here are the ingredients you will need.  You don't need much pineapple juice, but it is an important flavor component.  I recommend storing what you don't use in small portions in the freezer for next time if you are not a pineapple juice drinker.

 I find that my electric knife works wonderfully for thinly slicing the beef.  I like to place the beef in the freezer for about 30 minutes first, which firms it up and makes it even easier.

Beef distributed on the dehydrator trays.

 What my dehydrator looks like.

 Now, this is NOT a good picture of the jerky.  I need to reshoot this next time.  Don't let that deter you from trying it though!

Perfectly Spicy & Sweet Beef Jerky

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons cracked black pepper, or to taste

4 pounds lean round roast (or other very lean cut), sliced very thin

1/2 cup brown sugar

2/3 cup soy sauce

1/4 cup teriyaki sauce

1/4 cup Worcestershire sauce

1/3 cup balsamic vinegar

5 tablespoons liquid smoke flavoring

1/2 cup pineapple juice

1 teaspoon red pepper flakes, or to taste (optional)

In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. 

In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Add the seasoning mixture to the marinade.  Pour over the meat, and mix by hand to coat really well. Seal the bowl, and refrigerate for at least 3 hours to marinate (overnight is best though).

Arrange the beef strips on the rack of a dehydrator. Dry for 5 hours, or to your desired dryness.

Store in refrigerator. 

One Year Ago:  Italian Wedding Soup

Mouthwatering Beef Dip Sandwiches

Today it is horrifically cold here in ND.  My Pilot registered a frigid -15 this morning on my way to drive the kids to school.  I always feel for the teachers on those days, because you know the kids won't be going outside which means (at least for my kids) that they will be a bit off-kilter (a.k.a. hyper;).  There are so, so many reasons that I love ND...this is not one of them.  Don't get me wrong, I love the 4 seasons and the snow.  I don't even mind colder weather!  When the temperature dips well below zero though, I start to dream of tropical vacations.  

This sandwich is a perfect winter meal.  Hearty, easy, and delicious (my favorite beef dip recipe to date).  In my opinion, this is best slow cooked for at least 10 hours on low & refrigerated over-night.  When it is nice and cold, the hardened fat (I know, so appealing) will rise to the top and you can easily remove it.  Then you can just reheat it in the slow cooker and enjoy!  Let me add, this is not necessary.  We had this for Super Bowl Sunday and I just cooked it for 10 hours.  We ate it and it was delicious.  I did this for the leftovers last night though and I thought it was even better.

Mouthwatering Beef Dip Sandwiches

4 lbs. beef chuck roast

1 Tbsp. minced garlic

1 Tbsp. dried rosemary (I like to use the crushed variety)

3 bay leaves

1 c. soy sauce, preferably low-sodium

1 can French onion soup, condensed

1 can low-sodium beef broth

3 c. water

Crusty Rolls

Provolone Cheese Slices, optional

Horseradish Sauce, optional

Banana Peppers, optional

Place roast in slow cooker.  Season with garlic, rosemary, and bay leaves.  Pour in soy sauce, French Onion soup, beef broth, and water.  

Cook on low setting for 8-10 hours (if you have the time, longer is better).  

I like to pile my shredded beef on a crusty roll and top with provolone cheese.  Next, I like to pop in under the broiler for a few minutes until the cheese is melted and the bun begins to brown.  Finally, I like to top it off with horseradish sauce and banana peppers.  

Serve with bowls of au jus.

**Note: If you have left over au jus, it is a great base to make French Onion soup!


Cooking on Today's Date 2010: Champagne-Feta Risotto (Still my favorite Risotto.  This post also proves that my food photography, while leaving much to be desired, has markedly improved.  At this point, I think I just need a better camera.)

The Best Taco Meat

Taco's are a staple around our house.  For the past few years, I have been buying Tones Taco Seasoning in the big container from Sam's Club.  It was our favorite packaged taco seasoning.  In the past 1 1/2 years or so, I have been making an increased effort to do more things from scratch.  I just really like knowing exactly what is in our food (hello taco bell meat scandal).  I didn't mess with our taco seasoning, I just didn't think I could find anything with as good of flavor and tacos were one of our treat meals, something we usually have on Friday nights (alternating with pizza night).  

At the gym a couple of days ago, I was discussing how I needed to get home to make taco meat for our teacher conference meal.  I fellow foodie/gym rat (who once gave me a cookie while I was running on the treadmill) told me about her favorite taco meat recipe.  I know she is a great cook, so I just had to give it a try last night!  It is just fabulous and really very easy!  I know I won't be buying taco seasoning anymore!  Even my kids thought this was way better!!  The original recipe came from America's Test Kitchen, I just doubled it because 1 lb. of taco meat just doesn't cut it around here.  Enjoy!  

The Best Taco Meat

Ingredients:

1 1/2 tablespoon vegetable oil

1 large onion, minced

6 garlic cloves, minced 

4 tablespoons chili powder 

2 teaspoon cumin
2 tsp. coriander

1 teaspoon oregano

1/2 teaspoon cayenne pepper

2 tsp. salt

2 lbs. lean ground beef

8 oz. tomato sauce

1 cup low sodium chicken broth

4 teaspoons cider vinegar

2 teaspoon light brown sugar

Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, spices, and 2 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about 10 minutes. Season with salt to taste. 

Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly, and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.

Source: America's Test Kitchen

Beef with Snow Peas

A Chinese recipe on Diary of a Recipe Addict?!?  Shocking, I know.  I can't help it, my whole family loves Chinese food.  Back in the day (before I was a SAHM) we got Chinese take-out frequently.  When we moved to Bismarck, ND we could never find a Chinese place in town that we thought quite measured up to the ones we loved in Fargo.  For a long time, we ate little to no Chinese food.  Within the past few years I have discovered some Chinese recipes that are nothing short of fabulous.  As a matter of fact, last week I went to a sit down Chinese restaurant with a good friend (it is hailed as the best place in town).  While the food was good, I really think I can do better these days.  Not to mention I can feed my whole family (plus leftovers for my husband for lunch) for less than the $16+tip that it cost for my daughter and I to eat there for lunch portions!  

In the interests of full-disclosure, this isn't technically Beef with Snow Peas.  It is really Beef with Sugar Snap Peas, because that is all they had for fresh peas in my grocery store.  It is ND, and it is January.  I am just thankful that there were ANY fresh peas that looked half decent.  

Beef with Snow Peas

1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain

½ cups Soy Sauce

3 Tablespoons Sherry Or Cooking Sherry

2 Tablespoons Brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

8 ounces, weight Fresh Snow Peas, Ends Trimmed

5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal

3 Tablespoons Peanut Or Olive Oil

Crushed Red Pepper, For Sprinkling

Jasmine Or Long Grain Rice, Cooked According To Package

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Source: Pioneer Woman

Beef-Broccoli Lo Mein

I just realized today that my little cooking blog is now 1 year old!!  Very cool!  I am so appreciative to everyone that takes the time to read this!  I love to read so many of your blogs too, I just don't take the time to comment as much as I should.  I am going to try to be better about that in the coming year because I so LOVE to read comments that people leave me!

On that note, I have a question for you!  Have you tried any recipes from this blog?  What was your favorite recipe?

I feel just terrible that I haven't gotten many new recipes up lately.  Here is one that I have been making for a few years now.  It is one of my go-to Chinese recipes that hits the spot every time.  I hope you enjoy it!

Here are the ingredients you will need to get started:

Beef-Broccoli Lo Mein

8 oz. uncooked spaghetti noodles

1 tsp. dark sesame oil

1 Tbsp. peanut oil

1 Tbsp. fresh ginger (minced and peeled)

4 garlic cloves, minced

3 c. broccoli, chopped

1 1/2 c. vertically sliced onion

1-11/2 lb. flank steak, trimmed and cut across the grain into long, thin strips

3 Tbsp. soy sauce

2 Tbsp. brown sugar

1 Tbsp. oyster sauce

1 Tbsp. chili paste with garlic

Cook pasta according the the package directions, omitting salt and fat; drain.  Combine pasta and sesame oil, tossing well to coat.

While the pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat.  Add the ginger and garlic; saute 30 seconds.  Add broccoli and onion; saute 3 minutes.  Add steak, and saute 5 minutes or until done.  Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.  

Beef Chimichangas

Finally!  A lazy day at home!  Today I am planning on catching up on a few recipes I have been waiting to post.  This one is one that I have been making for a long time.  It can't be considered "diet friendly" so it is more of a special treat.  Everyone from the husband to all three kids loves this one.

Beef Chimichangas

• 1 pound ground beef
• 1 can (16 ounces) refried beans
• 1/2 cup finely chopped onion
• 3 cans (8 ounces each) tomato sauce, divided
• 2 teaspoons chili powder
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 12 flour tortillas (10 inches), warmed
• 1 can (4 ounces) chopped green chilies
• 1 can (4 ounces) chopped jalapeno peppers
• Oil for deep-fat frying
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 
  
• • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.

• Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
• In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. 
• Yield: 1 dozen.

Source: Taste of Home