Category Archives: meat

Weekend Beef Stew

just in time for the weekend, a recipe for beef stew.

tender meat, potatoes and carrots… warms you from the inside out, the perfect cold-weather meal. and the best part? you just throw the ingredients into a crockpot, watch football for a few hours, and it’s ready to go by the night-game.

this time we did just that – started it in the morning and let it cook all day, but another way to do it is start it the night before and let it cook all. night. long.

so delicious!!

Weekend Beef Stew

recipe adapted from: Rachel’s Boss’ Friend {not exactly sure who gets the credit…}

ingredients

  • 2 lb stew meat, cubed {pork &/or beef, we did just beef}
  • flour {about a .25-.5 cup to dredge the meat}
  • 2 tbsp olive oil
  • 1 tsp worcestershire sauce
  • 2 cups boiling water
  • 2 cloves garlic
  • 1 onion, roughly chopped into bite size pieces
  • 1-2 bay leaves {we used 1 large}
  • 1 tbsp coarse sea salt
  • 1 tsp brown sugar
  • .5 tsp freshly ground black pepper
  • .5 tsp paprika
  • a dash of all spice
  • 6 carrots, peeled & sliced
  • 5-6 yukon gold or red potatoes, peeled and cut into bite size pieces {we used yukon golds}

directions

Heat the oil in a pan on the stove.

Dredge the meat {coat with flour},add to the heated oil, and brown the meat.  Once browned, pour the meat {and any juices} into the crockpot.  Stir in the boiling water, worcestershire sauce, garlic, onion, bay leaf{or leaves}, sea salt, brown sugar, black pepper, paprika, and all spice.  Cover and cook on low for 3-4 hours. {or you may choose to let it cook overnight, just make sure it’s set on low!}

Add the carrots and potatoes about 3 hours prior to serving.  We think that the longer it cooks, the better…best part is when the meat falls apart on its own.

…Enjoy!!

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Green Chile Enchiladas

a Matt & Rachel’s Kitchen original, this is one of our favorite go-to recipes

firstly because it’s quick

secondly because it only has 5 simple ingredients

& thirdly because it is so tasty

these enchiladas are great to serve for a big dinner party or just for two!  matt & i cook them at the beginning of the week and enjoy ’em as leftovers…

{they are still awesome reheated a day, or 3, later}

M&R’s Green Chile Enchiladas

an original recipe from: Matt & Rachel’s Kitchen

makes 9-10 enchiladas, depending on filling amount

ingredients

  • 1 lb skinless chicken breasts   {time saver: 1 hot roasted chicken from your grocery store}
  • 2- 16oz jars Green Chile Sauce   {we like 505 Southwestern Green Chile** — we use one Mild & one Medium…adjust to your desired heat level. p.s. “hot” is truly Hot!}
  • .5 cup plain greek yogurt   {we like Fage 2% – or you can substitute Sour Cream}
  • 1 cup shredded sharp cheddar cheese   {we use block cheese & shred it ourselves}
  • 1 package medium flour tortillas   {we use Stacey’s Organic 8″ unbleached white flour}

directions

Heat oven to 375° and prepare baking dish: lightly grease a 9×13″ glass baking dish

If you have a roasted chicken, pick the chicken off the bone into a large mixing bowl and shred using two forks.  Skip to the next step.  If you have skinless chicken breasts, cook them how you prefer.  We like to poach them.  Once cooked, put chicken into a large mixing bowl and once cool enough to handle, shred chicken using two forks to pull meat apart.

For Poached Chicken: fill a large pot {or Dutch oven} 2/3 full of water and bring to a boil.  Wrap each chicken breast completely and tightly with plastic wrap. Using tongs, add the wrapped chicken breasts to the boiling water.  Cover and simmer for 20 minutes, until cooked through. {food thermometer should register 165°}

Add 1 jar of green chile {we used the medium for this}, yogurt, and half the shredded cheese to the shredded chicken.  Mix well.

Scoop desired amount of chicken mixture onto each tortilla, rolling each one and placing them tightly next to one another in your baking dish.  

Leave a few tablespoons of the mixture to spread over the top of the tortillas once they are all in the dish.  Next, pour your other jar of green chile over top the rolled tortillas.  Lastly, sprinkle on the rest of the shredded cheese.

Bake in a 375° oven for about 20 minutes or until heated throughout…enjoy!!

**Bonus: 505 is made with ingredients you can pronounce!

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Taco Season(z)ing!

we eat “stohner tacos.”

no, these are not tacos for teenagers who have the munchies, they are the tacos that i ate growing up. {self-named, after my family} i introduced them to matt, and no convincing needed to be done that they are the greatest {well…maybe 2nd best when compared to the Taco Lady’s $1.25 street-tacos} ingredients are simple: ground beef, taco seasoning, taco shells, cheese, lettuce, & tomatoes.

simple  &  delicious.    yum.

however, now that we are “grown-ups” and doing our own grocery shopping, we have decided that purchasing those ridiculously expensive & chemical-laden packets of taco seasoning is just silly, why not make our own?  after doing a little research online for a good recipe, we stumbled upon a delicious one and added our own zing!

see ya never, store-bought taco seasoning mix!

here’s the recipe we use:

Taco Season(z)ing!

adapted slightly from: Food Renegade’s “Homemade Taco Seasoning” (KristenM) yield: ~2tbsp, or seasoning for 1lb. of meat

ingredients

  • 1 tbsp. chili powder
  • 1.5 tsp ground cumin
  • .5 tsp paprika
  • .25 tsp garlic powder
  • .25 tsp onion powder
  • .25 tsp crushed red pepper flakes
  • .25 tsp dried oregano
  • 1 tsp sea salt
  • 1 tsp black pepper
  • dash of cayenne pepper {the zing!}

directions

Mix together and store in an airtight container.

How we do it: Brown 1 lb of meat in a large skillet on medium-high heat.  Drain fat {not into your sink! we use old pickle jars to dispose of the liquid}.  Stir in seasoning and 3/4 cup water.  Bring mixture to a boil.  Reduce the heat and simmer, stirring occasionally, for about 5 minutes or until meat soaks-up majority of the liquid.

Time Saver! rather than measure out the spices each time you make tacos, make it in bulk and measure out ~2 tbsp. per lb of meat.  just be sure to store in an airtight container.

Now for the secret {Sssh!} to creating truly amazing! tacos: take your hard taco shell and add self-shredded pepper-jack cheese {we don’t like the pre-shredded stuff}, then spoon your desired amount of meat on top of the cheese.  Pop it in the microwave, on high, for ~10 seconds {cooking times may vary}.  This process will ensure melty cheese  along with a shell that won’t automatically break in half at the first bite, or the 2nd, 3rd 4th..  Then pile it high with freshly diced tomatoes and crunchy romaine or green-leaf lettuce… enjoy!!

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