Fajitas

This is one of my all time favorite meals!! I've been eating fajitas for as long as I can remember. Here in TX at our local grocery store of HEB they sell an already marinated fajita meat that is truly the best. So if you are ever near an HEB you must pick some up and take it home with you to grill. You will never go out for fajitas again! ;)

Ingredients:
3-4 lbs marinated fajitas meat (beef and/or chicken)
1 green & red bell peppers
1 onion
1 jalepeno
shredded cheese
guacamole
sour cream
salsa
1 dozen flour tortillas

Directions:
Cut your vegetables length wise and place into a foil pocket. Drizzle with vegetable oil and close. Place the vegetables on the grill first because they will take a bit longer to cook.

Place your fajitas meat on the grill on medium heat until it is cooked through.

Once the vegetables and meat are done cut the meat into strips against the grain of the meat.

Wrap about 6 flour tortillas in a wet paper towel and microwave for one minute. This gets the tortillas soft and warm and ready to build your fajitas without cracking. 
Now you can assemble your fajita in any order you wish.  This is the order I make mine: tortilla, meat, veggies, cheese, guacamole, sour cream, & then top with a little salsa. And that in my book is the perfect Fajita!!

Slow Cooker Italian Roast Beef Sandwiches

Hi friends! I hope everyone has had a great Monday. :) You will have to excuse me for not posting as much lately. We are in the process of selling our home in Austin TX and moving to San Antonio TX and my mind is consumed with the moving process. It has been a stressful few months as we have been having to make some pretty big decisions. I know that change is a good thing, but I am a creature of habit and loving the comfort of knowing where everything is in my grocery store!! HA! Are you that way??? Every time I go to the store I always start on the left of the store and have a certain pattern for shopping. I'm going to have to learn a new store!!! NO!!
I know there are far worse things in this world that I could be having to worry about and feel very blessed that this is one of my biggest worries right now. I would love your prayers though that the transition of moving goes smoothly for all of us, especially my little boys. I worry so much about them.
Since we have been busy I have been trying to find delicious easy recipes. I love being able to just put something in the slow cooker in the morning and have it been done by dinner. And let it do all the work!! I hope you have the chance to make these sandwiches. You won't be disappointed. Have a great rest of your week. :)

Ingredients:
4 pounds roast beef
1 (12 oz) bottle of Balsamic Vinaigrette
1 envelope onion soup mix
Italian seasoning to taste
buns or rolls

Directions:
Spray your slow cooker with non stick cooking spray. Combine your vinaigrette, soup mix, and Italian seasoning. Place your roast in the bottom of your slow cooker and pour the combined seasonings over your roast. With your lid on the slow cooker cook on low for 8-10 hours. Once the meat becomes easy to pull a part remove from the cooker and shred. Return to the juices in the cooker and let it cook on low until ready to serve. Serve on buns or rolls.

Source: Six Sisters Stuff
 

4 pounds beef roast
1 (12 ounce) bottle Miracle Harvest Balsamic Vinaigrette Dressing
1 envelope onion soup mix
Italian seasoning, to taste
Buns or rolls - See more at: http://www.sixsistersstuff.com/2013/09/slow-cooker-italian-roast-beef-sandwiches.html#sthash.xxc0QzQc.dpuf

Ingredients:
4 pounds beef roast
1 (12 ounce) bottle Miracle Harvest Balsamic Vinaigrette Dressing
1 envelope onion soup mix
Italian seasoning, to taste
Buns or rolls

Directions:
Spray slow cooker with nonstick cooking spray.  Place roast in the bottom of slow cooker.  In a mixing bowl, combine dressing, soup mix and Italian seasoning.  Pour over roast and place lid on slow cooker.  Cook on low for 8-10 hours.  After cooking, remove roast from slow cooker, shred and place back in juices.  Serve on rolls or buns.

- See more at: http://www.sixsistersstuff.com/2013/09/slow-cooker-italian-roast-beef-sandwiches.html#sthash.xxc0QzQc.dpuf

Ingredients:
4 pounds beef roast
1 (12 ounce) bottle Miracle Harvest Balsamic Vinaigrette Dressing
1 envelope onion soup mix
Italian seasoning, to taste
Buns or rolls

Directions:
Spray slow cooker with nonstick cooking spray.  Place roast in the bottom of slow cooker.  In a mixing bowl, combine dressing, soup mix and Italian seasoning.  Pour over roast and place lid on slow cooker.  Cook on low for 8-10 hours.  After cooking, remove roast from slow cooker, shred and place back in juices.  Serve on rolls or buns.

- See more at: http://www.sixsistersstuff.com/2013/09/slow-cooker-italian-roast-beef-sandwiches.html#sthash.xxc0QzQc.dpuf

Crockpot Brisket Tacos

 

These tacos are so good and so easy to make. Season the meat, let the crockpot do it's magic and done! LOVE it!!! We had a lot of meat left over after our first meal so we made quesadilla's for lunch the next day and then on Sunday we made breakfast tacos with egg, brisket, & cheese. OMG so good! ;)  Enjoy!!

Ingredients:

4 pounds beef brisket
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon chili powder
8 ounces of your favorite beer
4 ounces queso fresco cheese, crumbled
cilantro
8 to 10 flour tortillas

Directions:

Season the brisket with the salt, pepper, paprika, cumin, onion and chili powder. Place it in the crockpot and add the beer, then cook on low for 8 hours or on high for 4-6 hours. When finished, use a fork to shred the brisket and then place it back in the crockpot for another 30 minutes. It should combine with the juices and soak them toss. You may need to toss the beef a few times in the crockpot.
Wrap 4-6 tortillas in damp paper towels and place in the microwave for one minute. They will be extremely hot when done so be careful.
Assemble the tacos with the beef, crumbled cheese, and top with cilantro.

Modified from How Sweet It Is

Chipotle Mexican Steak Burritos

 

My husband loves going to Chipotle for their steak burritos! I think that he could eat there every week and it would never get old. We also love our local grocery stores marinated steak fajita meat. It is honestly the best meat you will ever have. If you are ever in central to south TX go to HEB and buy their fajita meat. We take it on almost all of our family vacations (we have a lot of family outside of TX) and grill up some fajitas as a thank you for letting us stay with family. It's become tradition. 
So, when I told my husband that I wanted to make some steak burritos he told me that I had to do it right and go with our favorite meat. I hope that you have something similar where you live or at least have a favorite steak marinade for your steak. If not, go to Half Baked Harvest and see her recipe for her steak. She says it is also very good1 :)

Ingredients:

2 lbs marinated fajita steak
black beans
shredded cheese (I used chipotle cheddar and jalapeno jack)
sour cream
guacamole
salsa
cilantro

Cilantro Lime Rice

• 2-3 cup cooked white rice, hot
• 1/4 cup cilantro, chopped
• 1 tablespoon fresh lime juice

Directions:

Cook the rice according to package directions. When the rice is done cooking, toss in the chopped cilantro and lime juice. Set aside and keep warm.

Start heating your black beans on low.

Heat grill to about 400 degrees. Grill meat to your liking.

Chop meat into 1/2 inch square pieces.

Place 5-6 tortillas at a time in the microwave for one minute wrapped in damp paper towels. In the center of your tortilla, layer the cheeses, hot rice, warm steak, and any add ins you like such as beans, guacamole, sour cream & salsa. Fold the sides of the line of ingredients and roll up the tortilla (try and roll them tight). Repeat with remaining ingredients.

Modified from Half Baked Harvest

Mongolian Beef

 

Ingredients:
1 lb flank or sirloin steak, thinly sliced crosswise
1/4 cup cornstarch
3 tbsp canola oil
1/2 teaspoon grated ginger
3 cloves chopped garlic
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
3/4 teaspoon of red pepper flakes (adjust to change heat)
green onions, for garnish

Directions:
After slicing the steak thinly, pat dry with a paper towel. Put cornstarch in a large Ziploc bag and add the steak pieces. Toss to coat. If needed, place beef slices in a strainer and shake off excess corn starch.
Heat wok to medium high and add the oil to the wok. Add the beef and cook, stirring until it is all browned.

While meat is cooking, combine ginger, garlic, water, soy sauce, brown sugar and red pepper flakes in a bowl.

When meat is sufficiently browned, pour the sauce back into the wok and let it cook along with the meat.

The longer it cooks, the thicker it will become. Turn off heat when desired thickness is reached.

Serve over rice or quinoa and top with green onions.

Serves 2

Source: www.mmmcafe.blogspot.com

Effortless Beef Pot Roast

I LOVE a good pot roast cooking when I come home from church on a Sunday! There is just something about the smell of it cooking when I walk in the door that takes me back to my childhood and makes me feel all warm and fuzzy inside. :)  But on a Sunday our house is nuts with all of us taking showers and getting dressed at the same time and trying to make it out the door for the LATE Sunday service at that. ;) So, to make this delicious meal I need something easy that I can do with a toddler hanging on my leg.


All you need:

3 pound chuck roast, thawed or frozen
1 package dry ranch seasoning
1 package brown gravy mix
1 package Italian seasoning mix
3/4 cup water (if using frozen roast, only use 1/2 cup water)

Combine all 3 packages of dry seasoning and cover all sides of roast with mixture. Place in a slow cooker and pour water over the top. Cover and cook on low for 8 hours or high for 4 hours.

To go with my roast I cut up potatoes, carrots, and onions and placed them inside the crock pot to cook for the last hour and a half.

Delicious!!


Source: www.mmmcafe.blogspot.com

Crock Pot Bar B Que Ribs

OH MY GOODNESS!! These ribs are truly the best ribs I've ever had! I'm not sure if it is the rub, the crock pot, or maybe my loving husbands final touch on the grill.?.?.  But, these were super yummy!

Ingredients:

1 rack of ribs (I bough St. Louis pork ribs)
1-2 tbsp mustard
1/2 tbsp salt
1 tbsp garlic salt
1 tbsp seasoned salt
1-1 1/2 c your favorite bbq sauce. (I used Sweet Baby Rays)

Directions:

Mix together the mustard and the salts. Rub the ribs with the seasoning. Cook ribs in crock pot on high 4-6 hours. Now, you can add bbq sauce to your ribs and cook an additional 1-2 hours or you can now place them on the grill, rub in bbq sauce, and let the outside get a little crispy. Oh My you are in for a treat!! ;)
I served my ribs with homemade potato salad and corn on the cob.
Enjoy!

Source: www.sixsisterstuff.com

Smothered Chile Colorado Burritos

YUM! YUM! YUM!! These burritos are so delicious. I've made them several times and they just keep getting better. They are also really easy to make. After letting the meat slow cook all day you just assemble the burritos, broil, & consume. :)

Ingredients:

• 1 1/2 lbs stew meat
• 1 (19oz) can red enchilada sauce (I used El Paso Mild brand)
• 2 beef bullion cubes
• refried beans 
• 5-7 burrito size tortillas
• 1 cup shredded cheese

Directions:

Put beef pieces into crock pot. Top with crushed bouillon cubes and enchilada sauce. Cook on low for 6-8 hours or until meat is very tender.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.

Warm your refried beans through.

Smear about two heaping spoons worth of beans on to the center of each tortilla. Add about 1/2 cup of the meat mixture, sprinkle with some cheese, and roll into a burrito.

Place burritos into a greased 9x13 baking pan until it fills the pan. Pour some of extra sauce over the burritos to smother them. Place extra cheese on top.

Broil until cheese becomes bubbly, appox. 2-4 minutes.

This recip makes about 5-7 burritos depending on how big you make them.

Source:  www.chef-in-training.com

Chopped Beef sandwich and Potato Salad

Brisket Ingredients:

• 2-3 lbs brisket
• 1 medium sized onion
• 3 cloves of garlic
• celery salt
• Bar b Que sauce (we love the Salt Lick)
• Hamburger buns

Potato Salad recipe below.

Directions:
Chop the onion and garlic and put in the crock pot on top of the brisket on high for 4-6 hrs.

Once you are able to break the meat up very easily with a fork it is done!! Drain the juices and remove brisket. Chop up the brisket against the grain. Place brisket back into the pot and add the bar b que sauce.

Put your brisket onto a hamburger bun and enjoy one of the BEST chopped beef sandwiches of your life! :)

Potato Salad Ingredients:

• 4-6 medium size potatoes
• 4 boiled eggs
• mayonnaise
• dill pickle relish
• salt and pepper

Directions:
Cut up your potatoes into small cubes and boil until done. Drain and place in a bowl and let cool in the fridge. If you don't let them cool long enough then when you mix your salad your potatoes will become mushy.

After boiling your eggs in boiling water for 10 minutes remove and also let cool in the fridge. Once cool, remove the shells and chop up into cubes.

I don't have the exact measurements for the mayo and relish. I just add it to the potato and egg until I like the consistency.

Mix it all together and it is OH so GOOD!!

Salt and pepper to your liking. ENJOY!

Salisbury Steak with Onion Gravy

Ingredients:

• 1/4 cup canola oil
• 1 large onion, chopped fine (about 1 1/3 cups)
• 2 slices white bread
• 1/2 cup whole milk
• 2 pounds ground sirloin
• 2 garlic cloves, minced (1 1/4 teaspoons)
• 1 large egg
• 2 tablespoons chopped flat-leaf parsley
• 2 teaspoons plus a dash of Worcestershire sauce
• Coarse salt and freshly ground black pepper
• 1 teaspoon cornstarch, plus 1/4 cup for dusting
• 1 1/2 cups beef broth

Directions

• Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.

• Soak bread in milk, flipping once. Finely chop. 

• In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inches thick). Dust with cornstarch.

• Heat a large skilley over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.

• Make gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

Source: www.marthastewart.com

Beef Stroganoff

 Crock pot Beef Stroganoff

1-2 lbs cube steak or 1-2 lbs stew beef (which is what I used for this recipe).

2 cans condensed golden mushroom soup

1 cup chopped onion

1 Tb Worcestershire sauce

1 14oz can beef broth

8 oz button mushrooms

salt and pepper to taste

4 ounces cream cheese, room temperature

1/2 cup sour cream

In the crock pot, combine the meat , soup, onion, Worcestershire sauce, beef broth, mushrooms, and salt and pepper. Cook on low for 5-6 hours. Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so to break up cream cheese.

Serve over cooked egg noodles or rice.

Beef Carnitas

 

Ingredients:

• 2 lbs. flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped

For spice rub:

• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

For Serving:

• corn tortillas
• avocados or guacamole
• cilantro
• salsa
• limes

Directions

Mix together all spices in a small bowl. Rub the spices all over your flank steak-be generous. Then, place your steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell pepper and jalapeno pepper. Turn heat on low and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. I also cut my meat against the grain of the steak. I found that it was still a little tough if you didn't. 

To serve, heat your tortillas in a skillet on the stove or in the microwave wrapped in wet paper towels. Spoon some carnitas on a tortilla and then top with cheese, salsa, avocados or guacamole, cilantro, and a squeeze of lime.

  

Thank you Eat, Live, Run for this delicious recipe.

Philly Cheesesteak

Ingredients:

• 2 cups beef broth
• 1 pkg onion soup mix
• 1 lb. Black Angus rare roast beef (I buy Boars Head roast beef thinly sliced from the deli)
• 1 green bell pepper, sliced
• 1 large white or yellow onion, sliced
• 8 oz. cream cheese 
• sliced provolone cheese (2 slices per sandwich)
• 3-4 hoagie rolls

Directions:

Bring beef broth and onion soup mix to a boil.

Add roast beef, reduce heat, and simmer for about 5-10 minutes. In the meantime, in a large skillet saute onion and green pepper.

When beef is done simmering, drain juices (you can keep the juice if you want to make an "au jus" dip.) Add roast beef to skillet along with about 4 oz. of cream cheese. (I omit the cream cheese and it is still very good)

Generously portion the beef, onion, and green pepper mixture onto each hoagie roll.

Top with provolone cheese and place sandwiches, open-faced on a large baking sheet.

Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.

Thank you Favorite Family Recipes for this delicious sandwich. :)