Beef Teriyaki & Vegetables

It has been so long since I’ve updated my blog. Life has been incredibly hectic. Am I the only one looking forward to summer? A little less hussle to get out the door before school starts each morning will be nice. I’ll still need to go to my office, but just taking away that stresser will be nice.

It has been HOT in Cali this week! When it’s hot I like to make quick dishes that don’t require a lot of heat. This is just that dish, and the bonus, I used my rice cooker!

Ingredients:

2 cup carrots sliced thin (I used the precut carrots in the produce section)
2 cup snow peas (just the name cools me off!)
1/2 cup terijaki sauce (your favorite bottled will do just fine)
3 tsp corn starch
6 tsp vegetable oil divided
12 oz sirloin tip steak thinly sliced against the grain into strips (you could even purchase the already sliced carne asada in the meat department.  Also, feel free to sub chicken if prefered.)
4 scallions diced, whites and greens seperate (I omitted b/c the kiddos would have crinkled their cute little noses)
Small pinch red pepper flakes (omitted for the same reason as above)
8 oz sliced mushrooms (purchase presliced in the produce section)
8 oz mixed sweet bell peppers cut into strips (red, yellow, and / or orange)

Preparation:

Either cook rice in rice cooker or according to package directions.  While rice is cooking, prep all other ingredients.

Stir cornstarch into teriyaki sauce and set aside.  In a wok or heavy bottomed pan, over very high heat, place one teaspoon of oil and let it get smoking hot.  Add beef (can divide into two portions for even browning) and brown on both sides (about 1 minute) and remove to a bowl.  If browning beef in two batches, add next teaspoon of oil, allow to get smoking hot, brown second half of meat, remove to same bowl.  Let pan get smoking hot again, add third teaspoon of oil add carrots and snowpeas.  Cook until crisp / tender, 4-5 minutes.  Add pepper flakes, mushrooms, and peppers.  Stir and cook for 3-5 minutes, until slightly cooked but still a little crunchy. Return cooked beef.  Stir, keepin heat on high.  Stir teriyaki again and add to pan.  Remove from heat and stir a few times.  Serve immediatlely over warm rice.

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Grenache
Merlot
Syrah / Shiraz

Serves 4

Prep time: 15 minutes; Total time: 1 hour

Beef Teriyaki and Vegetables

*Derived from Weight Watchers

Mexican Stuffed Shells

I decided to try something a little different for Taco Tuesday, combining my love for Mexican and Italian food. Seriously, what is not to love about this concept? Rich spicy flavor in the meat and sauce. Stuffed into pasta. Let me say that again for affect, stuffed INTO pasta. The spicy gooyness of the meat, stuffed into the delicate pasta shell. This truly seems like a dish that was invented for me! And I welcomed it with open arms!

Ingredients:

1 lb ground beef (or any meat of your choosing, can even go with something similar to soyrizo for vegetarians)
4 Tbs Morton & Basset Mexican Blend seasoning (this is truly my Go-To Mexican flavor. Do not waste your time with taco seasoning packets.)
1/2 cup cream cheese (I used plain, but you could play around with this and use flavored cream cheese, such as sun-dried tomato, garlic and herb, maybe even a garden vegetable)
14-16 jumbo pasta shells
1 1/2 cup salsa (I always use fresh whenever I can and the deli section of my local market helps me achieve that)
1 cup taco sauce (this will be a smooth, tomato based sauce with varying degrees of heat, found in the Mexican section)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
*Additional toppings such as sliced green onions, tomatoes, lettuce, olives, and / or sour cream (this is the chance to get creative, even add jalapeños!)

Preparation:

Start large pot of water to boil.  In frying pan, brown meat, add the Mexican Blend seasoning and 1 ¹⁄³ cups of water.  Let the water cook down by about half.  Add cream cheese and simmer until cheese has melted, stirring occasionally.  Set aside to cool.  While meat is cooking, add pasta shells to water and cook according to package directions.  Drain pasta shells and set out individually on flat surface so they don’t stick together.

Preheat oven to 350°.  Spray 9×13 baking dish with nonstick cooking spray.  Pour salsa on bottom of dish.  Stuff each shell with the meat mixture and place open side up in baking dish.  Cover shells with taco sauce.  Cover dish with foil and back for 30 minutes.  Remove foil and add shredded cheese; bake for 10-15 more minutes until cheese is golden brown.

Wine Pairing Suggestions:

Beaujolais
Malbec
Merlot
Syrah / Shiraz
Zinfandel

Serves 4

Total time: About an hour

Mexican Stuffed Shells

Mexican Stuffed Shells

*Derived from The Way to His Heart

Super Easy Slow Cooker Roast

We’ve all had those weeks (or sometimes months) where we are just buried.  Buried at work.  Buried at home.  And it seems like that is when other things start to go wrong too.  Kids waking up from bad dreams.  Or little Angel Girls getting up even earlier than usual.  Well, the past couple of weeks have been my turn.  I’m buried at work and have so much on my agenda at home.  Angel Girl’s birthday is on the 31st (of October, yes.  We’ve got a Halloween girl) and I’m hosting a Fairy Party for her.  At our house.  What was I thinking??  First was the research of what to do for a Fairy Party.  Then the race was on to gather all the things needed for the Fairy crafts.  eVites to go out.  Oh, and with it being Halloween, there was the all day Carnival at the kids’ school.  48 treat bags of Kettle Corn later . . .  My office is also hosting a Halloween Potluck.  Bundt cake for that.  Friends coming over on Halloween for trick-or-treating.  The Hubs is trying to finish the doorway we’re arching before the party on Saturday.  The dinner with friends and family after Angel Girl’s party.  Wwoooo.  I’ll be so ready for Sunday and the chance to put my feet up and recover.  Then to start getting ready for my favorite day of the year:  Thanksgiving!

Ingredients:

5lb beef roast
1 Brown Gravy packet
1 Ranch Dressing packet
1 Italian Dressing packet

Preparation:

Mix gravy, Ranch and Italian dressing packets with 1/2 cup of water.  Pour over roast and cook on low for 7 to 8 hours.

Wine Pairing Suggestions:

Barbera
Merlot
Pinot Noir
Sangiovese
Syrah / Shiraz

Serves 6 large portions

Prep time: 5 minutes; Cook time: 7 hours

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*Derived from Pinterest

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