Tasty Tuesday: Orange Beef Noodle Bowls

I've been really behind on blog-related stuff lately (which is why this post is going up much later than I initially planned). I was hoping to get caught up last weekend, but I spent most of my time reading, hanging out with Eric, and running errands. Oh well ... It happens.

Luckily for me, today's post practically wrote itself. The recipe I'm sharing is so simple that I almost feel silly for sharing it.  Almost.

This is what I like to call a "shortcut" recipe: the sauce is not homemade, and it barely requires any effort. Once you've soaked your rice noodles, sliced your meat and red bell pepper, and diced some green onions, all you have to do is throw everything in a skillet. It's one of the easiest things I've made recently, but it was too delicious not to share.

Orange Beef Noodle Bowls

Adapted from a recipe on Taste and Tell.

Ingredient List:

• 1 lb boneless beef sirloin steak, sliced into thin strips 
• 8 oz. rice noodles
• 2 tsp sesame oil
• 1-2 cups orange stir fry sauce (I used La Choy Orange Ginger sauce. I love this sauce, but I usually like to use quite a bit because I think the flavor is pretty subtle. I used the full 2 cups of sauce for this recipe, but I'd suggest starting with less and adjusting if necessary.)
• 1 lb frozen broccoli florets
• 1 large red bell pepper, sliced into thin strips (I also cut the strips in half so there would be more pepper scattered throughout the dish, but that's completely optional.)
• 2-3 green onions, diced (optional)

Instructions:

1.  Soak the rice noodles according to the package directions for stir fry. My noodles needed to be soaked in a bowl of hot water for 30 minutes, so make sure you check your package before getting started. The rest of the meal comes together very quickly, so you don't want to be waiting around for your noodles to finish soaking if everything else is already done!

2. Heat the sesame oil in a large skillet over medium heat. Once the oil has warmed up, add the sliced steak. Cook the meat to desired doneness, turning occasionally to cook evenly. Once the beef has finished cooking, remove to a plate and set aside.

3.  Add the red bell pepper, broccoli, and orange stir fry sauce to the skillet. Stir fry the vegetables in the sauce until they're just beginning to soften (about 3-5 minutes).  

4.  After the vegetables have begun to soften, add the beef back to the skillet and give everything a good stir. Cook the meat and vegetables together for about 1-2 minutes, stirring occasionally.

5.  Drain the rice noodles and add them to the skillet.  Stir everything several times to ensure the noodles are evenly coated. (You can also taste here and add more stir fry sauce if you think you need it.) Cook until the noodles are firm but tender (al dente). Top with diced green onions, if desired.

The best thing about this recipe (besides the fact that it's delicious, quick, and ridiculously easy!) is that you can easily change it up. The orange sauce I used would taste great with chicken, pork, or maybe even tofu (though I'm not personally a fan of tofu, so maybe you shouldn't take my word on that). And, if you're not a fan of orange sauce, you could easily substitute your favorite stir fry sauce. You could also change up the vegetables or use rice instead of noodles. While I wouldn't say the possibilities are endless, you definitely have a lot of options if you think you'd want to change up some of the ingredients!

Tasty Tuesday: Sloppy Joe Pasta

I'm sure I've probably mentioned this before, but when I first moved out completely on my own (no roommates, no significant other, no nothing) I couldn't cook anything. I ate a lot of prepackaged shit and boiled a lot of pasta noodles (but miraculously didn't gain 75 lbs!).

I brought that up because today's recipe reminded me of an "elevated" Hamburger Helper. I used to eat that shit all the time (more than I'd like to admit). But trust me when I say that this is much much better.

I won't claim I make everything from scratch these days because, seriously, ain't nobody got time for that. But, when I can, I like to make my own sauces. It makes me feel a little more accomplished when I put something together myself (as opposed to dumping it out of a can or jar). 

This Sloppy Joe Pasta is exactly what it sounds like: all the flavors of a sloppy joe combined with pasta. I like sloppy joes, but I don't really like eating them because I always seem to squish a lot of the sauce and meat out of the bun (and usually onto myself). This meal at least allows me to enjoy those flavors without so much mess. And, as an added bonus, I made the sauce myself! 

If you don't cook very much and feel intimidated by making your own sauces, please know that all of the things I post here are relatively easy. This sauce was especially easy ... The most difficult/time consuming part was chopping the vegetables. Once that's out of the way, it's smooth sailing.

Sloppy Joe Pasta

Adapted ever so slightly from a recipe on Taste and Tell.

Ingredient List:

• 1 package rotini 
• 1 tbsp olive oil
• 1 8 oz. can tomato sauce
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1/2 large white onion, diced (about 1-1 1/4 cup)
• 1 green bell pepper, diced
• 2 cloves garlic (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
• 1 lb ground beef
• 1 tsp cumin
• 1 tsp smoked paprika (You can also use regular paprika if you don't keep smoked paprika on hand.)
• 1 tsp ground mustard
• 1 tsp black pepper
• 1/2 tsp sea salt
• 1 1/2 cups shredded sharp cheddar cheese
• Diced green onions for serving, if desired

Instructions:

1.  Bring a large pot of salted water to a boil and cook the rotini according to the package directions. Drain the pasta when it has finished cooking.

2.  In a medium bowl, whisk together the tomato sauce, tomato paste, Worcestershire sauce, brown sugar, black pepper, and sea salt. Set aside.

3.  Heat the olive oil over medium high heat in a large skillet. Add the diced white onion and green bell pepper, cooking until the vegetables have softened slightly (about 5-7 minutes).

4.  Add the garlic, cooking until just fragrant (about 30 seconds to 1 minute).

5.  Add the ground beef, cumin, smoked paprika, and ground mustard to the skillet. Cook the meat until no pink remains, breaking it up as it cooks and stirring occasionally to mix it with the vegetables, garlic, and spices.

6.  Once the beef is completely cooked through, turn the heat to low and add the drained pasta. Stir several times to coat the pasta with the meat sauce.

7.  Add the shredded sharp cheddar cheese a little at a time (I added about 1/2 cup at a time or so), stirring well with each addition to melt the cheese in with the pasta and sauce. After the cheese has melted throughout, top with diced green onions (if desired).

Tasty Tuesday: Thai Beef Kofta Bowls with Coconut Jasmine Rice

Unless you're new to my blog, you probably already know that I'm always searching for new and interesting ways to incorporate beef into our weekly meal plans. Each year Eric and I buy around 100 pounds of beef from his cousin's farm in western Nebraska. When you're just cooking for two people, that's a lot of meat. (Thankfully his parents let us store it in their extra freezer, and then we just pick some up once in a while to store at home. We have a pretty big freezer in our apartment, but there's no way we could fit that much meat in there at one time!)

Obviously since we have so much of it, we make a lot of beef meals. The only problem is that I get sick of things pretty quickly.

I'm not the kind of person who can have the same meal over and over. I definitely have favorite dishes, but I try to change things up at least a little each week. For example, I'm a huge fan of pasta. I could (no joke) eat it every day. But one of the reasons I love pasta so much is because it's very versatile. I could make pasta every night for a week and never make the same recipe twice. (I won't, though, because Eric doesn't love it quite as much as I do. Also, neither of us really wants to gain a bunch of weight by eating tons of pasta.)

Anyway, the point is that I like to mix things up when I cook and avoid making a lot of really similar meals all in a row.

So when I came across a recipe for Thai beef koftas, I was immediately intrigued. I'd never made koftas at home, but the dish looked really simple and we already had the majority of the ingredients on hand. Since Eric and I love all-in-one meals (particularly rice bowls!), I decided to turn the original recipe into a rice bowl complete with delicious coconut jasmine rice.


The result was awesome! I feel like I'm always saying how great the recipes I post taste (though, really, I wouldn't bother posting them here if I didn't think they were good), but this is one of the best things I've made in a while. As we were eating this I kept saying, "I think this is my new favorite beef dish."

If you're ever stuck wondering what to do with ground beef, you should definitely give this recipe a try. (Especially if you're a fan of coconut curries!)

Thai Beef Kofta Bowls with Coconut Jasmine Rice

Adapted from a recipe on Sweet Peas and Saffron.

Ingredient List (Koftas):

• 1 lb ground beef
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1 tsp garlic salt
• 1 tsp ground ginger
• 1 tsp red curry paste (I usually use the Thai Kitchen brand.)
• 1/2 tsp soy sauce
• 1/2 tsp worcestershire sauce

Instructions (Koftas):

1.  Mix the fish sauce, brown sugar, lime juice, garlic salt, ground ginger, Thai red curry paste, soy sauce, and worcestershire sauce together in a large bowl. Stir until everything is well combined.

2.  Add the beef to the large bowl, and, using your hands, mix the meat with the other ingredients.

3.  Shape the meat into elongated meatballs and then place on a grill over medium heat for about 8-10 minutes (or until the meat is completely cooked through). If you're using a traditional grill, you may find it easier to stick skewers through the koftas in order to turn them every couple of minutes. We just used our little George Foreman grill, and Eric lowered the lid so that both sides of the meat were cooking at once. It took a little less time and effort to cook it this way, though it obviously flattened them out a little more.

4.  When the meat has finished cooking, set the koftas aside on a plate until you're ready to assemble the bowls.

Ingredient List (Vegetables):

• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1/2 medium red onion, cut into thin strips
• 1 tsp sesame oil

Instructions (Vegetables):

1.  Add the sesame oil to a medium skillet and heat over medium heat.

2.  When the oil has heated, add the thinly sliced red bell pepper, yellow bell pepper, and red onion to the skillet. Cook over medium heat until the vegetables have just softened, stirring regularly.

3.  Once the vegetables have finished cooking, set them aside until you're ready to assemble the bowls.

Ingredient List (Coconut Sauce):

• 1/2 cup lite coconut milk (I used lite to make it a little healthier, but you could also use regular coconut milk.)
• 2 tsp red curry paste 
• 2 tsp fish sauce
• 3 tsp brown sugar
• 1 tsp soy sauce
• Juice from 1/2 a lime (I didn't measure this out exactly.)

Instructions (Coconut Sauce):

1.  Whisk together the coconut milk, red curry paste, fish sauce, brown sugar, soy sauce, and lime juice in a medium bowl.

2.  Set the sauce aside until you're ready to assemble the bowls.

Ingredient List (Coconut Jasmine Rice):

• 2 cups jasmine rice
• 1 1/2 cups lite coconut milk (This should use up the rest of a 14 oz. can of coconut milk.)
• 1 1/2 cups water

Instructions (Coconut Jasmine Rice):

1.  Bring the rice, coconut milk, and water to a boil in a large saucepan over medium high heat.

2.  Cover and reduce the heat to low. Allow to simmer over low heat for about 15-20 minutes, or until the liquid is mostly evaporated.

3.  Remove from heat and allow to rest for a few minutes before fluffing with a fork.

4.  When the rice has finished cooking, assemble the bowls by adding the rice first, vegetables, koftas, and then topping with the coconut sauce.

I know that looks like a lot of steps, but it's actually a really simple meal to put together. I'll admit that it helps a lot if someone else can help with the cooking, but it's not impossible to do it all yourself. (I'm lucky because Eric usually helps me with most of our meals. In this case, he sliced the veggies while I prepared the meat, then he grilled the meat while I made the coconut sauce and cooked the veggies and rice. It just sped things along a bit.)

One final note: even though this uses red curry paste in both the koftas and the coconut sauce, this dish isn't what I would consider spicy. I think the flavor of the curry definitely comes out, but all of the other flavors stand out as well and there's not much (if any) heat.

Tasty Tuesday: Boozy Beefy Beany Crockpot Chili

For years I've been on the hunt for the perfect chili recipe. I've made quite a few versions that I thought were really delicious (including this Cheesy Hash Brown Chili I posted last year which is still one of my absolute favorite ways to prepare chili), but I still find myself looking for new and interesting variations.

And, while I wouldn't call this the "perfect" chili recipe, it's pretty damn good. The extra bit of flavor from the beer really set it apart from the other chilis I've made in the past, and, as an added bonus, it cooks in the crockpot all day and makes your house smell amazing.

One of the best things about this chili, though, is the fact that it falls under the "set it and forget it" category. You can literally dump all the ingredients in the crockpot, give them a couple of good stirs, and then let it cook for a few hours. And, I don't know about you, but I love recipes like that!

Boozy Beefy Beany Crockpot Chili

Adapted ever so slightly from a recipe on Gimme Some Oven.

Ingredient List:

• 1 lb lean ground beef
• 1 medium red onion, diced
• 1 15 oz. can dark red kidney beans, rinsed and drained
• 1 15 oz. can light red kidney beans, rinsed and drained
• 1 14 oz. can diced tomatoes with their juices
• 1 4 oz. can diced green chilies
• 1 jalapeño pepper, diced
• 1 cup beer (I used Lucky Bucket lager, which is from a local brewery. I say use whatever you'd normally drink, or whatever you'd normally use to cook with if you're not a fan of beer.)
• 2 tbsp chili powder (I know this seems like a lot, but I find that when I use the crockpot the flavor sometimes cooks out a bit. If you're unsure, add less. You can always add more later if you taste the chili and find it's not spicy and/or flavorful enough!)
• 1 tbsp chipotle chili powder
• 1 tbsp cumin
• 1 tbsp Mexican oregano
• 1 tbsp garlic powder
• 2 tsp black pepper
• 1 tsp sea salt

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Crumble the ground beef into the crockpot. (If you want to cook this beforehand, you can. I didn't, though, and I thought this turned out perfectly fine. It's really up to you and what you're comfortable with. I would, however, caution against using anything less than 90% lean if you're planning to just dump it into the crockpot without cooking it ... You don't want the chili to be overly greasy!)

3.  Add the red onion, dark red kidney beans, light red kidney beans, diced tomatoes with their juices, diced green chilies, and jalapeño pepper.

4.  Sprinkle in the chili powder, chipotle chili powder, cumin, Mexican oregano, garlic powder, black pepper, and sea salt. (Again, if you don't want to use such large amounts of some of these spices, cut the amounts down to whatever you're comfortable with. Like I said above, you can always add more later if you don't think it's enough!)

5.  Pour in the beer, then mix the ingredients together.

6.  Cover and cook the chili on low for 6-8 hours or high for 3-4 hours.

7.  Taste the chili and add additional seasoning if necessary. When serving, add any of your favorite toppings: cheese, sour cream, tortilla chips, crackers, etc.

I don't think this chili is overly spicy, but it has a nice amount of heat from the jalapeño and two types of chili powder and some smokiness from the chipotle chili powder. Eric isn't a fan of incredibly spicy food, and he gobbled this up ... So I think it's probably okay for most people.

If you're concerned that it will be too spicy, though, you can easily tweak the recipe to fit your tastes. That's one of the best things about chili ... It can easily be customized! 

Tasty Tuesday: Cuban Picadillo

As I've mentioned several times, we purchased a ton of beef from Eric's cousins last year. And, since it was such a great deal, we decided to buy the same amount this year.

Since we have about 100 lbs of beef to work with, I'm always searching for new beef recipes. Like most people, I enjoy the classics (spaghetti and meatballs, chili, beef tacos, steak, etc.), but I get really tired of eating the same old things over and over again.

Beef isn't exactly the healthiest meat to work with, though, so in addition to looking for new recipes, I also try to search for "light" recipes. (Or as light as a recipe featuring beef can be, anyway.)

One of my favorite food blogs is Skinnytaste. I love that she features a wide variety of lightened up recipes (including desserts!), and everything I've made so far has turned out wonderfully. (This isn't some sort of sponsored post, by the way. I'm just sharing some blogger love!)

The dish I'm sharing today is no exception. It's such a simple, quick meal, but it's amazing. Each bite was filled with a burst of fresh flavor, and the leftovers are just as delicious! (This is especially important in our house since we often rely on leftovers for work lunches and/or busy nights when we don't have time for/don't feel like cooking.)

Cuban Picadillo

Adapted ever so slightly from a recipe on Skinnytaste.

Ingredient List:

• 1 lb ground beef
• 1 medium white onion, chopped
• 1 tomato, chopped
• 1 red bell pepper, diced
• 1 8 oz. can tomato sauce
• 1/4 cup water
• 1-2 bay leaves (I used 2.)
• 1 tsp cumin
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp cilantro
• 2 tbsp green olives (You can also use capers or alcaparrado, which is basically just a mixture of olives and capers.)
• 2 tbsp olive brine (Or the brine from capers or alcaparrado, if you use one of those instead.)

Instructions:

1.  Season the ground beef with salt and pepper and brown over medium heat in a large skillet, breaking it up as it cooks. 

2.  Once the meat is fully cooked, drain the grease from the skillet.

3.  Turn the heat down to medium low and add the chopped onion, tomato, red bell pepper, and the cilantro to the meat. 

4.  Add the olives and brine (or capers or alcaparrado, if that's what you're using), cumin, tomato sauce, and water. Stir a few times in order to mix everything thoroughly.

5.  Place the bay leaf (or leaves, if you're using more than one) on top.

6.  Reduce the heat to low, cover, and simmer for 15-20 minutes. Discard the bay leaf (or leaves) before serving.

As you can see from the picture above, I served this over a bed of long grain white rice. We ate our leftovers the same way, but Gina (from Skinnytaste) also recommends making tacos or quesadillas with the leftovers. (I'm planning to use the leftovers to make tacos the next time I make this!)

Tasty Tuesday: Steak Penne with Caramelized Onions

I'm really proud of the recipe I'm sharing today. While I can't take credit for coming up with the idea, I made some changes that really took it to the next level. It was one of the few times I've made a meal that I'd consider "restaurant quality."



I'll admit that I was a little skeptical of this dish at first. I typically like really saucy pastas, and this is definitely not coated in sauce. Despite the lack of sauce, this meal was packed with flavor. It made me realize that the sauce doesn't always have to make the dish.

That's not to say the sauce isn't good, though. It is. It's actually really good. It's just not a standard type of pasta sauce. There are no tomatoes, no cream, no wine, etc. It's really just a very simple dressing made with olive oil, balsamic vinegar, and Dijon mustard. I know it probably sounds a little weird, but trust me ... It's delicious!

If you feel like branching out from the "usual" pasta dishes, please give this a try. It takes some time and effort, but it's completely worth it!

Steak Penne with Caramelized Onions

Adapted from a recipe on Girl Gone Gourmet.

Ingredient List:

• 1-1 1/2 lb steak (I used 2 large ribeye steaks.)
• 1 box penne or other short pasta
• 1 medium white onion, sliced
• 1 large red bell pepper, sliced
• 2 cups fresh spinach leaves
• 4 tbsp unsalted butter
• 1 tsp garlic salt
• 1 tsp black pepper
• 1 tsp Mrs. Dash Italian Medley
• 2 cloves garlic (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
• 1/4 cup + 1 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 2 tbsp Dijon mustard
• Crumbled feta cheese for serving

Instructions:

1.  Melt the unsalted butter in a medium skillet over medium heat. 

2.  Once the butter has melted, add the sliced onion and garlic. Cover and cook over medium low for approximately 30 minutes, stirring frequently. The onions should be soft and caramel in color when they're done.

3.  While the onions are cooking, spray a large skillet with cooking spray and heat over medium heat.

4.  In a small bowl, mix the garlic salt, black pepper, and Mrs. Dash Italian Medley. Rub the spice mixture on one side of the steak (or steaks, depending on how many you use).

5.  Cook the steak in the large skillet for approximately 5-10 minutes on each side, depending on how pink you like it. You will also need to consider the thickness of the steak when determining how long to cook it. Eric and I both like our steak medium rare, but I still had to cook these steaks for about 9 minutes on each side because they were so large and thick. (And they were still very pink.)

6.  While the steak is cooking, bring a large pot of salted water to a boil. Add the penne to the boiling water, cook according to package directions until al dente, and drain.

7.  Once the steak has been cooked, remove it to a plate and allow it to rest before slicing. (I sliced the meat into thin strips for this dish, but you can obviously cut it however you like.)

8.  Wipe out the large skillet that was used to cook the steak, and add 1 tbsp of olive oil. Heat the olive oil over medium heat.

9.  Add the sliced red bell pepper to the large skillet, and cook over medium heat until slightly tender.

10.  In a small bowl, whisk together the remaining 1/4 cup olive oil, balsamic vinegar, and Dijon mustard.

11.  When the red bell pepper has finished cooking, add the caramelized onions, sliced steak, and drained pasta to the skillet. Toss in the spinach, and mix until it begins to wilt. Pour the olive oil/balsamic vinegar/Dijon mustard dressing into the skillet and toss with the pasta, meat, and vegetables until evenly coated. Top each serving with feta cheese.

This wasn't the quickest meal to make, and there are a lot of things going on at once. It's not overly difficult, though, and it's so good. I love when I can actually put something together in the kitchen that tastes just as good as something I would get in a restaurant, and this is definitely one of those dishes!

Tasty Tuesday: Spicy Crockpot Beef and Peppers

It's no secret that I love my crockpot. There's no better feeling than putting in minimal effort to create a delicious, filling meal.

Seriously, though ... I make pretty elaborate, time consuming dinners from time to time. And while I definitely feel a major sense of accomplishment when it all comes together, I don't feel any less accomplished if I just throw a few things together in a crockpot and wait. It may not be a fancy meal, but as long as it tastes good, I'm happy. (Not to mention the fact that instead of slaving away in the kitchen, I have time to do other things like work out, read, work on blog stuff, etc. That's a win in my book!)

I found this recipe while searching Pinterest for healthy crockpot recipes. I barely made any changes to it because it honestly didn't need a bunch of extra stuff. I've also been trying to use the beef we still have from last year's purchase (we'll be buying the same amount from Eric's cousins this year, but we still have a decent amount of meat left in our freezer), so this was perfect.

This is incredibly easy to put together and really good (though my less than stellar photo might make you think otherwise). The Sriracha gives the sauce a nice kick, but it's not overwhelmingly spicy. You can also always use less Sriracha (or more) depending on your tastes.

Spicy Crockpot Beef and Peppers

Adapted ever so slightly from a recipe on Let the Baking Begin.


Ingredient List:

• 1 lb beef stew meat (I might double this next time so we can have more leftovers.)
• 1 large red bell pepper, cut into slices and then halved
• 1 large orange bell pepper, cut into slices and then halved
• 1 medium white onion, cut into slices and then halved
• 1 cup beef broth or 1 cup water + 3 beef bullion cubes (I used the water/bullion option.)
• 2 tbsp cornstarch
• 1/2 cup water
• 1 tsp garlic salt
• 1 tsp black pepper
• 1 tbsp Sriracha (Again, you can use more or less depending on your personal tastes.)
• 4 cups cooked rice (I used basmati rice, but any white or brown rice works.)

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Add the beef stew meat, red bell pepper, orange bell pepper, and white onion to the crockpot.

3.  Sprinkle the garlic salt and black pepper over the meat and vegetable mixture.

4.  Mix the Sriracha with the water and beef bullion cubes (or with the beef broth, if that's what you're using) in a small bowl, and pour over the meat and vegetables in the crockpot.

5.  Cook on high for 3-4 hours.

6.  About 15 minutes before the end of cook time, stir the 1/2 cup water and cornstarch together in a small saucepan.

7.  Add about 1 cup of the liquid from the crockpot to the water and cornstarch, and cook over medium high heat until boiling. Stir constantly to ensure that the cornstarch doesn't get clumpy.

8.  Once the sauce is boiling, allow to cook for about 2-3 minutes. This should help get rid of any cornstarch flavor.

9.  Pour the sauce back into the crockpot, and stir the mixture a few times. 

As I said, I served this over a bed of white basmati rice. I also made a side of green beans, but they didn't make it into the picture.

Tasty Tuesday: Tex-Mex Mini Meatloaves

Since today is Cinco de Mayo, I thought I should share a recipe full of Mexican/Tex-Mex flavor. However, instead of something more traditional like tacos, enchiladas, or burritos, I'm sharing a recipe for meatloaf.  Yes, meatloaf.

I posted a recipe for mini cheese meatloaves back in August, and they were such a hit in our house that I wanted to try making a variation. Eric and I both love Mexican food, so I thought I'd tweak that recipe by adding some of those flavors.

I know this probably looks like your average mini meatloaf, but it's packed with spicy Tex-Mex flavor!

In this version, I combined lean ground beef and spicy chorizo, then added an extra kick with a diced jalapeño pepper. For even more flavor, the meatloaves were smothered in a hot chipotle enchilada sauce before going into the oven. The result was a spicy, delicious, melt in your mouth version of a classic comfort food.

If you're looking for something a little different for your Cinco de Mayo dinner (or if you just want to try a new twist on a classic), give these mini meatloaves a try!

Tex-Mex Mini Meatloaves

Adapted from a recipe on Diva Eats World and this recipe from my blog.

Ingredient List:

• 1 lb lean ground beef
• 8 oz. chorizo sausage
• 1 egg
• 3/4 cup milk
• 1/2 cup quick cooking oats
• 1/2 cup Panko breadcrumbs
• 1/2 cup red onion, diced
• 1 medium jalapeño pepper, diced
• 1 cup shredded cheddar Jack cheese (You could also use pepper jack or a Mexican blend cheese if you want to add even more spice to this dish.)
• 1 tsp garlic salt
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp Mexican oregano
• 1 tsp chipotle chili powder
• 1 cup mild red enchilada sauce (I just used a canned sauce, but you could always make your own.)

Instructions:

1.  Preheat the oven to 350 degrees.

2.  Beat the egg and milk together in a large bowl.

3.  Stir in all remaining ingredients except the enchilada sauce and chipotle chili powder. Mix well using your hands.

4.  Spray a 9x13 inch pan with cooking spray.

5.  Shape the meat mixture into 8 small loaves (as I said in my previous meatloaf recipe, they will actually be more like patties than loaves), and place each meatloaf in the 9x13 inch pan.

6.  Combine the enchilada sauce and chipotle chili powder in a small bowl. Spoon a generous amount of sauce over each meatloaf. 

7.  Bake the meatloaves for 45 minutes, or until the meat has completely cooked through.

As you can see from the picture, I served these meatloaves with a side of Steamfresh roasted potatoes. I think Mexican rice would also be a good side dish option if you're not a fan of potatoes.

Tasty Tuesday: Crockpot Beef and Broccoli with Black Bean Garlic Sauce

I have a confession to make: the recipe I'm sharing today isn't something I've made recently. I actually made it (and took the picture) way back in September, but just never bothered to post it.

I'm not sure why it's taken me so long to write about this meal. It was delicious, simple, filling, and much healthier than ordering Chinese takeout ... There really wasn't any reason not to share it.

I think sometimes I just go through periods where I'll try a ton of new recipes and then I get so backed up with images and recipe notes to share on my blog that I tend to just pick the ones that were either really amazing (i.e. I'm really impressed that I could actually make it and/or I could eat it every single day for the rest of my life and be pretty happy) and/or the ones with decent pictures. And while today's recipe was really good (I'll definitely make it again in the future), it probably wouldn't qualify as "amazing" (at least not based on the standards listed above). The picture also isn't the best, and though I've never claimed to be a wonderful photographer (I'm not), I know I can do better.

But anyway, I'm sharing it now and that's all that matters. Right?

Not the prettiest meal, but at least it tastes great!

Crockpot Beef and Broccoli with Black Bean Garlic Sauce

Adapted from a recipe on One Perfect Bite.

Ingredient List:

• 1 1/2 lbs beef stew meat
• 3 tbsp black bean garlic sauce (I used the Lee Kum Kee brand, and it was delicious!)
• 1/4 cup low sodium soy sauce
• 1/2 cup chicken broth, divided
• 1 tbsp honey
• 1 tbsp ginger
• 1 clove garlic (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
• 1 tsp black pepper
• 1 tbsp cornstarch
• 1 package frozen broccoli florets (They don't have to be completely thawed, but I wouldn't toss them straight into the crockpot from the freezer.)
• 4 green onions, diced and divided
• 6 cups cooked rice (I used jasmine rice, but any white or brown rice should be fine.)

Instructions:

1.  Spray the inside of the crockpot with cooking spray, and add the beef stew meat.

2.  In a small bowl, mix together the black bean garlic sauce, soy sauce, 1/4 cup of the chicken broth, honey, ginger, garlic, black pepper, and cornstarch. Stir the sauce until the cornstarch is completely dissolved, then pour it over the beef stew meat in the crockpot. Stir several times to coat the beef.

3.  Pour the remaining 1/4 cup chicken broth over the meat and sauce mixture, stirring again to combine. (This should help completely cover the meat in liquid to prevent it from drying out.)

4.  Cook on low for 6 hours.

5.  When 30 minutes of cook time remain, add the broccoli to the crockpot. Stir to combine the vegetables with the meat and sauce.

6.  At the end of the cook time, add half of the diced green onions to the crockpot and mix them into the sauce. Use the remaining green onions as garnish.

This meal is a great lazy Sunday dinner (especially if you're already contemplating ordering Chinese!). It requires minimal effort, and, as I said earlier, it's healthier than the stuff you'd get from most Chinese restaurants. It's definitely one of the better Asian-style dishes I've made at home as well. I still don't feel like I've perfected my Asian cooking, but this tasted pretty damn good!

Tasty Tuesday: Crockpot Pepper Beef Goulash

I love the simplicity of a dinner that can be made in the crockpot.  It's just so nice to be able to toss everything in and then go about your day, knowing that in just a few hours you'll have a perfectly cooked delicious meal waiting for you.

I know I've mentioned several times that we've been trying to use more beef because we bought 100 lbs of beef from Eric's cousins who own a farm in western Nebraska.  While it's not impossible to come up with meals using beef, I occasionally find it difficult to come up with new and interesting ways to use it.  I mean, sure we could have pasta with meat sauce and shredded beef burritos multiple times a week, but, as much as I enjoy those things, I need variety.

Enter today's recipe.  It uses beef, and it's made in the crockpot ... So basically it's the perfect lazy day meal for us.  It's seriously so easy to make, and the flavors are rich and a little tangy.  While it isn't a traditional goulash, it's worth a try if you're looking for a new way to use beef in your cooking.

This is definitely one of the better crockpot meals I've made!

Crockpot Pepper Beef Goulash

Adapted from a recipe on Taste of Home.


Ingredient List:

• 1 1/2 lbs beef stew meat
• 1 6 oz. can tomato paste
• 1/2 cup water
• 1 medium white onion, diced
• 1 green bell pepper, diced
• 2 tbsp white vinegar
• 1 tsp garlic salt
• 1 tsp cornstarch
• 1/4 tsp dry ground mustard
• 1 tsp chili powder
• 1 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 6 cups cooked rice (I used long grain white rice)

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Add the beef stew meat, tomato paste, diced white onion, diced green bell pepper, water, white vinegar, garlic salt, cornstarch, dry ground mustard, chili powder, black pepper, and crushed red pepper flakes to the crockpot.  Stir a few times to make sure the meat and vegetables are well coated with the sauce.

3.  Cook on high for 3-4 hours or low for 6 hours.  (I wouldn't recommend cooking this for longer than 6 hours because you want the meat to be tender, but not falling apart.)

And that's seriously all you have to do.  I served this over long grain white rice with a side of Steamfresh green beans.

Tasty Tuesday: Stir Fry Spaghetti

Today's recipe is something I threw together after searching Pinterest for meal ideas featuring ground beef.  I couldn't find anything that sounded good, but I did see a recipe for an Asian style beef and noodle dish (even though it didn't use ground beef).  After looking over the recipe, I decided I could easily change it to fit our tastes (and what we had on hand) ... And "Stir Fry Spaghetti" was born.

It may not look like much, but this meal is packed with flavor.

I decided to call this meal "Stir Fry Spaghetti" because it's not a traditional stir fry, lo mein, or spaghetti.  It combines elements of all three types of dishes (along with flavors similar to those found in this Spicy Thai Beef Rice Bowl), to make a delicious, slightly spicy meal.

This is a great all-in-one meal, and, as an added bonus, it's super quick and easy to prepare.  If you're looking for a great dinner for a busy weeknight, give this a try!

It's really hard for me to plate long noodles, but at least the colors make it look a little nicer.

Stir Fry Spaghetti

Adapted from a recipe on KitchMe.


Ingredient List:

• 1 lb lean ground beef
• 1 16 oz. box linguine noodles
• 1 medium white onion, sliced
• 1 red bell pepper, sliced
• 1 12 oz. package frozen sugar snap peas
• 1/4 cup low sodium soy sauce
• 1 tbsp sesame oil
• 2 tsp garlic salt
• 1 tsp curry powder
• 2 tsp black pepper
• 1 tbsp Sriracha
• 1 tbsp chili garlic paste

Instructions:

1.  Bring a large pot of salted water to a boil.

2.  Heat the sesame oil in a large skillet over medium heat.  Add the ground beef and cook until browned, breaking it up as it cooks.

3.  While the meat is cooking, add the linguine to the boiling water.  Cook the pasta according to package directions until al dente and drain.

4.  Stir the garlic salt, curry powder, black pepper, Sriracha, and chili garlic paste into the meat.

5.  Add the sliced white onion, sliced red bell pepper, and sugar snap peas.  Cook with the meat until just tender.

6.  Mix in the drained linguine and soy sauce, stirring several times to combine everything thoroughly.

7.  Allow everything to cook together for about 2-3 more minutes, stirring occasionally.

Since this dish includes meat, vegetables, and starch, I didn't make any sides to go along with it.  It doesn't really need anything else, but you could always serve it with a side of steamed broccoli (or another steamed vegetable if broccoli isn't your thing) if you think you'll need something else for a more filling dinner.

Tasty Tuesday: Grilled Steaks with Gorgonzola Cream Sauce and Red Garlic Mashed Potatoes

Eric and I really aren't Valentine's Day people, but that doesn't mean I can't appreciate the fact that for many couples, the month of February is associated with love and romance.  (Or, if not the entire month, at least February 14th is associated with those things.)

Because of this, I'm going to be writing more posts that fall under the "Love and Relationships" category this month.  Not all of my posts will be related to this topic (I mean, yesterday's post obviously wasn't), but there will probably be a few more posts than usual on those subjects.

Today's post is no different.  While I'm sticking with my usual "Tasty Tuesday" post, I'm going to be sharing a couple of recipes that are ideal for a romantic night in.  (Assuming, of course, that you want to avoid the crowds and the inflated Valentine's Day menu prices.)

Eric and I made this meal together a couple of weeks ago, though it wasn't for a special occasion.  After eating it, though, we were both impressed with ourselves and agreed that it was almost like we were eating at a nice restaurant at a fraction of the cost.

At that moment, I decided I'd save it to post around Valentine's Day.  It's perfect because while it seems fancy, it's really easy to make.  It also comes together fairly quickly, so you won't find yourself slaving away in the kitchen for hours.

I wish the lighting had been better when I took these pictures, but you can at least get the idea.

I don't think I've ever shared two recipes in one Tasty Tuesday post before, but since both of these are so simple and they pair so well, I figured what the hell.  It seemed like a good idea, and hopefully it will help at least a few people who are struggling with ideas for a home cooked Valentine's Day dinner.  (Or, if you're like us, maybe it will just inspire you to do something a little different with the usual "steak and potatoes" dinner.)

Grilled Steaks with Gorgonzola Cream Sauce

Adapted ever so slightly from a recipe on Tasty Kitchen.


Ingredient List:

• 2-4 steaks (We only used 2, but this recipe will definitely make enough sauce to cover 4 steaks.  We used sirloin steaks, but you can use whatever type of steak you like for this recipe.)
• 1/2 cup heavy cream
• 4 oz. crumbled gorgonzola cheese
• 1/3 cup shredded Parmesan cheese
• 1/2 tsp dried parsley
• 1/8 tsp ground nutmeg

Instructions:

1.  Grill the steaks to your desired level of doneness.  I won't detail how to grill a steak in this post because it's one of those things that most people already know how to do (and everyone has their preferred method).  We simply used our little George Foreman grill and they turned out beautifully.  I will say, though, that Eric lightly rubbed our steaks with a little garlic salt and black pepper before throwing them on the grill.  Please note that gorgonzola cheese is very salty, so make sure you don't use too much salt in your rub!

2.  Add the heavy cream, gorgonzola cheese, Parmesan cheese, dried parsley, and ground nutmeg to a small saucepan.

3.  Allow the ingredients to simmer over medium heat, whisking continuously until the cheeses are mostly melted.  (It took about 5 minutes for the cheese to melt in my sauce, and, as you can see from my pictures, there were still a few lumps of gorgonzola.  I was worried about that at first, but the picture from the original recipe I used showed sauce with a few lumps as well, so it's obviously normal.)

4.  Spoon the sauce over the steaks and serve warm.

I mixed some of the sauce into my potatoes after I took these pictures, and it was a fantastic combination!

Red Garlic Mashed Potatoes

Adapted ever so slightly from a recipe on Allrecipes.


Ingredient List:

• 8-10 medium red potatoes, cubed
• 2 garlic cloves (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• Garlic salt to taste (I used quite a bit, but I didn't measure it out.  I basically just added some, tasted, added more, tasted, and so on until it was to my liking.)
• Black pepper to taste (Again, I used quite a bit, but I didn't measure it out.  I also just added/tasted until the potatoes had the flavor I wanted.)

Instructions:

1.  Place the cubed potatoes in a large pot and fill the pot with enough water to completely cover all of the potatoes.  Bring the water to a boil and allow the potatoes to cook until fork tender (about 10 minutes).

2.  Drain the potatoes, then place them in a large bowl.  You can use a hand mixer if you like, but I used my KitchenAid Stand Mixer (I used the flat beater attachment.)

3.  Add the butter, then gently beat to combine.

4.  Stir in the minced garlic and gently beat to combine.

5.  Pour in the heavy cream, gently beating to combine.  (As you can see, you'll want to mix the ingredients with each addition.)

6.  Add garlic salt and black pepper to taste.  (I beat the potatoes gently after each addition here as well to ensure everything was well blended.  Again, make sure you taste after adding the spices to determine how much you need.)

Pair these two things with a salad or vegetable (I made steamed broccoli, as you can see from the pictures) and a glass of wine, and you've got a delicious, flavorful, restaurant quality meal.  This was seriously one of the best things I've ever made at home, and, as I said earlier, it would be perfect for Valentine's Day (or any other day when you want to wow your significant other with an amazing dinner)!

Tasty Tuesday: Shredded Beef Baked Burritos

Yes, I know I'm posting two beef recipes in a row.  As I said in my last Tasty Tuesday post, Eric and I just purchased 100 pounds of beef so there's a good chance there will be several beef recipes popping up on Divulge and Indulge over the next few months.  (Don't worry if beef isn't your thing, though ... I'll definitely be posting other types of recipes too!)

One of my favorite things to do with beef stew meat is cook it in a crockpot, shred it, and use it in some sort of Mexican or Tex-Mex dish.  It's ridiculously easy, and it always tastes fantastic.

I tried to make the burrito look pretty, but I only succeeded in making a "pattern" consisting of random drops of taco sauce.   Oh well ... At least it was delicious!

Today's recipe is no exception.  These baked burritos were packed with flavor and, as a bonus, they were super easy to put together.  This also made a ton of burritos (I think I got 8 out of this recipe), which was really nice since they reheat well.  I know some people aren't crazy about leftovers, but Eric and I love taking them for lunch (or just having them available on the nights we're too busy/too tired to cook).

Shredded Beef Baked Burritos

Adapted from recipes on Six Sisters' Stuff and Cooking Classy.


Ingredient List (Shredded Beef Filling):

• 1-1 1/2 lbs beef stew meat
• 1 14.5 oz. can beef broth
• 1 tbsp garlic salt
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp cayenne pepper

Instructions (Shredded Beef Filling):

1.  Place beef, beef broth, and all spices in a crockpot and cover.  (Please note that I typically try to season my crockpot meals a lot in the beginning and sometimes have to add even more after tasting the nearly finished product.  I think crockpot meals and sauces absorb a lot of flavor, but sometimes the flavor doesn't come through as much as I'd like by the end of the cook time.)

2.  Allow the beef to cook for 6-8 hours on low or 3-4 hours on high.

3.  After cooking, remove the beef from the crockpot and place it on a cutting board.

4.  Shred the beef with two forks (it should be tender enough that it pretty much falls apart).


Ingredient List (Burritos):

• 1 package 10 inch flour tortillas
• 1 16 oz. can refried beans (I used refried black beans)
• 1 4 oz. can diced green chilies
• 1 cup shredded cheese (I used a cheddar Jack blend)
• 2 tbsp low fat margarine or butter, melted (I used low fat margarine)
• Taco sauce (I used Ortega medium taco sauce)
• Sour cream for serving
• Guacamole for serving

Instructions (Burrito Assembly):

1.  Preheat the oven to 350 degrees.

2.  Line a cookie sheet with aluminum foil and spray it with cooking spray.

3.  Warm the flour tortillas in the microwave (I zapped mine for 15-20 seconds) to make them more pliable.

4.  Place a tortilla on the aluminum foil lined cookie sheet and spoon some refried beans onto the tortilla.

5.  Spoon a small amount of diced green chilies onto the beans.  Add some of the cooked shredded beef, a sprinkle of cheese, and as much taco sauce as you like.

6.  Roll the tortilla around the filling and place it seam side down on the cookie sheet.  (I used the melted margarine to seal the seams and brushed the tops of the burritos so they would be crispy.)  Repeat steps 4, 5, and 6 until you've used all of the beans, green chilies, meat, and cheese, taking care to place an equal amount of filling in each tortilla.

7.  Bake the burritos for 25-30 minutes, or until the tortillas are a golden brown color.

8.  Top with sour cream, guacamole, and more taco sauce.

The inside of one of my burritos before it was folded up and baked.

I served these burritos with a side of Mexican style rice (from a box, of course).  While this isn't the quickest meal in the world, it is simple and delicious.  If you find yourself craving a beef burrito, please give these a try.  You won't be disappointed!