Garlic Beef Crockpot

Well... as promised in Monday's post, I am back with a new recipe.

I took an extra day because a small child confiscated my camera and hid it under the couch.

And let's face it, this blog is not as much fun without pics right?

Anyway.....

I have had this recipe in my files for a while.  It sounded good when I saw it somewhere on the web (I can't remember where).

I mean garlic & beef.  YUM right? 

Add that to the fact that you make it in the crockpot and BONUS!

(And just a note... this is not an asian dish in any way... even though it sounds like it).
  
When I started to make it I realized that I needed to tweak the reicpe a bit. 

The original recipe called for 6lbs of beef.... I have a large family... but not that large!

So, I changed it up added some things and made it my own... that makes it more fun anyway.

Ingredients

2 pounds lean steak, cubed

5 cloves garlic, minced *( my garlic was very large... I would use 10 regular sized cloves)

1 bay leaf

1/2 small onion, sliced/diced

14 oz can Italian stlye diced tomatoes

10+ black olives, sliced
1 1/2 tsp salt

2 Tbs olive oil

1/2 C broth (chicken or beef)

Directions

1. Place all ingredients in slow cooker.

2. Mix

3. Cover; cook on Low 7-9 hours or High 3-4 hours.

4. Remove bay leaf before serving.

***Review:

This was a great dish!  Very garlicy.... and I love garlic. Hubs liked it a lot too.  The kids however gave this one a thumbs down.  Go figure... since it has tomatoes and onions... 2 things they refuse to eat.  I was hoping the black olives would distract them enough.... no luck!  I will be making this one again though!  MMMMM.

**Tips:
If you have a crockpot that you know cooks on the hot side, I would recommend using a smaller crockpot for this.  If you don't have a small one (I don't) you can place a glass bowl ,large enough to fit your meal, inside your large crockpot and that should work too!  My crockpot doesn't cook hot though... so this worked just fine.  My meat was frozen though... so that added a bit more water to the pot. 
Speaking of frozen meat.... here is a great tip:  cut meat when it's still mostly frozen.  It makes it waaay easier.  If you have to cut fresh meat, use kitchen scissors.  Trying to cut raw/thawed meat with a knife can be challenging.
Also, if you are a tomato person... I would probably try adding another can of diced tomatoes to this dish.  I will do that next time. 
FYI  I cooked this on high for 4 hours and it was perfect!

*Serving:
I served  this over white rice.  It was really good that way and kind of reminded me of a beef stew type dish.  If you are trying to save on calories, it would be fine to eat it alone. 

Printer Friendly Recipe

Ingredients

2 pounds lean steak, cubed

5 cloves garlic, minced

1 bay leaf

1 small onion, sliced/diced

10+ black olives, sliced

14 oz can Italian stlye diced tomatoes
1 1/2 tsp salt

2 Tbs olive oil

1/2 C broth (chicken or beef)

Directions

1. Place all ingredients in slow cooker.
2. Mix
3. Cover; cook on Low 7-9 hours or High 3-4 hours.
4. Remove bay leaf before serving.

Asian beef in the crockpot

Ok, so I have been slacking this week. 

I just realized that I haven't posted since Monday and today is Saturday.

Have no fear though.... I will have my 3 posts in by Sunday.

This week has been especially busy for us.

We had 2 school delays and one snow day. (not normal for this time of year) 

These kinds of things totally threw me off.

Not to mention, I spent most of my free time finishing up Christmas shopping

And then hubs car broke down.... and we had a piano recital... you get the picture. 

There was some grilled cheese,pizza & take out nights this week.

I am embarassed to mention how many.

I did, however, get lots of stuff at the grocery store to make some yummy dishes. 

I am hoping to cook a lot next week and have all that to share with you soon.

 

I have been in the mood for Asian food lately  (ahem, mostly take out)

So I have been searching for something I can make at home.

I actually made this Asian Beef recipe last night, in hopes of blogging about it then.

I made the mistake of getting it into the crockpot too late.

I figured I would just put it on high and it might be done by dinner.

Nope!

One thing I already know is that you can't rush a roast.

So when it wasn't done at 6pm, I threw some penne pasta on and heated up some sauce & veggies

Viola! Instant dinner.

I let the roast keep cooking for another 2 hours and it was done.

So, it's dinner tonight.



Ingredients:
4 pounds boneless beef or pork roast ( I used deer)
1/2 C  soy sauce
1/2 C hoisin sauce
4 Tbs ketchup
6 Tbs honey
2 tsps Chinese 5-spice powder*

 2 tsp garlic powder (or 6 cloves, minced) ( I used fresh garlic)
1/2 C Ty ling Sesame sauce( I added that later because I thought it needed it)

*(If you don't have the 5 spice powder you can try 1 1/2 tsp sesame oil, 3/4 tsp ginger, 1/2 tsp garlic salt)

The Directions:
Place the roast in a  5 quart crockpot. You can use fresh or frozen meat
Sprinkle the dry spices directly onto the meat, and top with the ketchup and honey.
Pour in the soy and hoisin sauces.
Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork.
(definitely give it the whole 8 hours.... this is not a quick cooking recipe)

When it's tender/done shred up and put back in juices to serve

***Review:

The first taste went to my 8yr old whose eyes got huge and this thumb went up immediately!  After chewing he yelled out "Awesome".  This is a good sign.  I however, didn't love it.  I think that the hosin sauce just isn't my thing.  It's a little more spicy/bbq flavored and I like my asian food sweet/salty.  But, a few of the boys liked it.  A few didn't. Hubs is not home for dinner tonight, but I think he will probably like it.

 

**Tips:

As stated above, definitely let this thing cook for 8 hours on low.  It takes a long time for roast to be so tender that it shreds. 
Also, I would recommend serving this with rice.  I didn't have any so I used angel hair pasta... not the best idea.. but it works.  I have also seen that you can serve it over shredded cabbage, which I think would be good.  I actually have some, but it's for another recipe this week. 
also, if you do use noodles, you could add a little sesame oil to them to give it a little asian flavor.

Leftover Soup

We're still working on the leftover grilled steak from Tuedsay
Leftovers....... mmmmm!

I didn't always think that way.

My mom doesn't eat them, my grandmother doesn't eat them

I didn't eat them either.

I do not like them Sam I am! (sorry, I couldn't resist)

But... then I met my hubby.

He likes leftovers

At one point, I joked that he would eat boiled paper if you put hot sauce on it.

I was kind of serious though... during the college years he may have even tried that

Since meeting me his standards have gone up.....

and mine have gone down.

In the FOOD area people.... FOOD!

Remember, this blog is about food?

Anyway.... He is much pickier about food these days and as for me?

Well, I eat leftovers now

I actually love them

(here is where I really want to add another Green Eggs & Ham quote... but I am refraining)

I eat them all the time and I love love love to re-use them in another dish

I love to recycle too... and re-use.

Maybe I should call this recycled soup? 

Hmmm.. maybe not!

Anway, I went to a class once on saving money

She taught how to be frugal in grocery shopping and all that

She taught how to re-use food you would normally throw out.

Ok... don't get all grossed out on on me now!

I am talking about that last little tablespoon of corn left in the bowl after dinner

(NOT off someone's plate)

Those few green beans that no one will eat.

Not enough for a serving and so you just throw it away.

STOP!

Now there is a better way.

Get a ziplock freezer bag.

Label it leftover veggies or meat

Everytime you are done with dinner and have a few carrots or some corn,broccoli, green beans.. anything really..

Put it into this bag in the freezer.

You will be shocked at how fast this bag will fill up

I do the same thing with meat too.

Sick of eating pot roast AGAIN? 

Toss the rest in a freezer bag... juice, onions and all.

When the bags are full... it's time to make leftover soup.

You are basically getting a FREE meal.

These are all little bits of things you will toss anyway... but are perfectly good.

And the mixing of all the flavors is awesome! 

It's never really the same soup because there's always something different about it.

Sometimes it has beans, sometimes it doesn't.... and so on.

Anyway.... I love this soup.  I keep the bags in my freezer door and pretty much add to it every night.

E-A-S-Y!

Ingredients:
- 1 pkg McCormick Beef Stew seasoning
- 1 tsp black pepper
- 1 tsp salt (or to taste)
- 2 tsp garlic powder (or to taste)
- 1 (32oz) Beef or Chicken broth/stock
- 1 C water
-1 bag of leftover veggies
- bag of leftover beef
- *1 can diced tomatoes (optional)

Directions:
Add everything to a large pot and cook for a few hours

Cook some small noodles and serve them in the soup

See? E-A-S-Y!

***Review:

Hubs and I love this soup! The kids are iffy... sometimes they eat it sometimes not.  All those veggies in one place freak them out....lol   They do like it better if I serve the "ABC" noodles with it.  I love that this is an easy and free dinner.  Easy and Free.... what more could you ask for.

Hubs is not a soup person... so this only goes over for a day or two.  He doesn't think soup is a meal.  Luckily, you can only make this every few months. 

**Tips:

If you don't have enough veggies left or if you want to make this from "fresh" veggies.. you can still do it.  Just add cans or frozen of whatever veggies you want.  It's pretty much a free for all.  I have never mixed chicken and beef but I suppose you could do that too.  I just like mine this way because it's pretty much Beef Vegetable soup... and I like that.  But do whatever you want.  You can't really mess it up.

You can even put it in the crockpot. 

Everything is already cooked, so just toss it in on warm or low and let it heat up...  you might want to add a bit more liquid if you're going to cook it all day.  This is one of those things that is even better on the second day!
As for seasonings... keep tasting as you go... you may need less or more of somethings depending on how seasoned the meat was that you put in.  If it's too salty... just add more water.

Serve it over any kind of noodles you like... or none at all.

Sesame Beef & Chicken Stir fry

So last night's steak had purpose in today's meal (and tomorrow's)

I almost always make more than we need for one dinner so we can use it for lunch or for another meal

I like to cook this way because it saves me a lot of time

I like to save time! 

I think you probably do too.

This post is going to be to the point today...

I had dentist appointments for 3 kiddos ... no naps and a thingy at school tonight that I have to take ALL the kids to by myself because the husband has to work late!  (did I mention no naps?)

Oh the joy!

I am tired.... so I have no energy to write a fun post! 

I am really just wanting to take a nap!

Here's the recipe:

Ingredients:
- 3 steaks (raw or cooked) cut into very thin strips
- 3 chicken breasts (raw or cooked) cut into very thin strips

- 1 small onion finely sliced

- 1 bag stir fry vegetables or parisian style veggies or fresh veggies

- sesame oil

- soy sauce

- 1 jar Ty Ling sesame sauce

- *1 (5 oz) can water chestnuts

-* 1 (15 oz) can baby corn

(*optional)

Directions:

Add 2 tsp oil to pan/wok

Add onions to pan when oil is hot

Cook onions until carmelized

Add vegetables

If using fresh broccoli add a little water to the wok (2 Tbs)

Add a few shakes of soy sauce to the veggies while cooking

When veggies are done, take them out of the pan and set aside in a bowl

Add a few more tsp of oil to the pan

When it's hot add the raw meat 1st (my chicken was raw)

Add a few shakes of soy and cook until done (just a minute or 2)

Add the cooked meat (my steak was already cooked)

Immediately add the Ty Ling Sesame sauce to the meat (aprox 1/4 C)

Let the sesame sauce cook down for about 3 minutes

Add vegetables

Add more Ty Ling Sesame sauce (about 1/4C)

Cook for a few more minutes to blend flavors and you're done

Serve over white or brown rice

***Reviews:
A-W-E-S-O-M-E!-  I LOVE this stuff!  I love Asian food, but we can't always afford to eat out.  I found this sauce one day and thought I'd give it a try... oh..my ... goodness.  It's sooo good!  So, whenever I make steak for dinner this is always dinner for the next day!  Hubs loves this dinner and the kids LOVE this.  Yes, I know it seems wierd that they would eat this with all its veggie friends inside.. but they do.  Add "Chinese" to anything and they are all about it.  Too bad this is one of the few "chinese" dishes I can make! Anyway, I hope you try it because it's really very easy. 

**Tips:
You can use raw or already cooked meat in this... which I love.  I didn't have enough leftover steak so I used that and the raw chicken... it was actually better having the combo. Make sure you cut the meat very thin... wok cooking is supposed to be "high heat" so you want things to cook fast and not burn.  Also, if you don't have a wok, you can use a fry pan... just make sure it's a big one!  Oh and sometimes I add sesame seeds to this while cooking and then as a garnish after... but I totally forgot this time!
 I used a frozen veggies in this.. and I always have before, but I find that the frozen bags ususally are lacking in the broccoli area... so I added a little fresh broccoli too... I just cooked it first so it wasn't so "raw", then added the other veggies.  I liked the fresh broccoli better... though frozen would work just fine. 
I usually add water chestnuts and baby corn if I have them... I didn't tonight.  It still tastes good.
Basically, meat, broccoli and the sauce is all you really need.
And if I'm being honest here.... even though brown rice is healthier.. and that's what I used.... I definitely prefer white rice with this.  Not sure why. I didn't have any though... so brown minute rice it was.  Speaking of rice... make sure to put the water on for the rice right about the time to start the veggies cooking or just before so that it can be done when the stir fry is done. 

I hope you like this recipe! Pleae let me know if/when you try it out!  I'm curious to know what you think.
Also, if you have any great "Asian" recipes....I would love it if you would share them with me.  You can send them to thedinnerdrama@hotmail.com
 I can't wait make some reader recipes to post on here!

Grilled Steak... with a purpose

The weather here is beautiful! 

It's near 70 degrees in November... I love that

I grew up in Michigan and there is sometimes snow by now

I never remember being able to go to the park with the kids in November when I lived there

Weather like this makes me want to grill some food

So, I will

Now, just in case you care, we eat deer meat

So the steaks I grill are deer... not cow. 

But you can grill cow meat if you like.... the result is the same

But mine was free (just sayin')

Anyway.....  I used to be afraid to grill steak.

I thought you had to have mad steak grilling skills

You don't... not really anyway

I mean, you could get all fancy with them

But, that's not what this blog is all about right?

Let's start with the basics... and we can get fancy in a few months maybe?

This is a very basic recipe.... if it's even a recipe. 

But really I am grilling this very basic steak because it will make a great dinner tonight and.....

Then, I will use the rest for 2 other dinners this week. (here's where the "purpose" in the title comes in)

Kind of along the same lines as my mass grilled chicken post

Ingredients:

- 6 steaks
- 1/2 C olive oil
- 2 Tbs garlic salt
-1 Tbs season salt

Directions:
Place steaks in olive oil to marinate for a few hours
Let them get to room temperature
Place steaks on platter
Sprinkle seasoning evenly over steaks on both sides (you don't have to use it all.... use your judgement)
Grill steaks a few minutes on each side until done to your liking.
We like ours rare so that doesn't take all that long
Enjoy!
It's pretty simple

***Review:
We have been eating this for years.  Everyone loves this. The kids sometimes like it with ketchup but I'm ok with that.  It's an easy easy easy go to dinner!

**Tips:
Sometimes I don't decide we're eating this until oh, about an hour before we eat...lol  so, I just take the meat out of the freezer, put the bag in hot water and thaw it quickly.  You don't have to marinate it for hours.. it's just a little better if you do. As for the spices.. you can do whatever you want there. I like mine salty... if you don't then just adjust the seasoning to taste.  Sometimes we even serve it with horseradish on the side... that's yummy.  As for cooking time, I'm sorry I can't be more precise... it really depends on the thickness of your steaks and how you like them done.  But I can tell that when the meat feels "squishy" in the center... that means it's pretty rare.  The more you do it the better you get at knowing when it's done.... this is where the mad skills come in ;)

(I can't wait to turn this into stir fry tomorrow night)

Mini Burgers

Ingredients:
- 1 lb of burger
- 2 cloves garlic minced
- 1 tsp garlic salt
- 1/2 tsp salt
- 1 egg
- 1/8 C Italian bread crumbs
- 1 tbs ketchup or ranch dressing
- Serve on Hawiian bread rolls or dinner rolls
** Optional:  Cheese slices, oninon, lettuce, roma tomato

Directions:
Mix all ingredients together in a bowl and form mini burgers. You can pan fry them or cook them on the grill. They don't take very long at all ... maybe a few mintues to cook.
Slice the rolls in half for mini buns and serve your burger with whatever you like on top.

***Review:
My kids were so happy with these. They found them fun and tasty. I used the hawiian sweet rolls and they were great because I like the sweet and salty together. Hubby loved them as well! This was the first time
we've had these and they were a big hit!
**Tips:
I used a roma tomato because they were the perfect size when sliced. Also, you can really use any hamburger recipe you want to... it doesn't really make a difference, I just happen to like mine with lots of garlic flavor.

Crockpot Beef Stroganoff

Ingredients:
- 2lbs diced beef
- 2 cloves garlic diced or crushed
- 2 cans cream of Mushroom
-1 can cream of celery
- 1 can mushrooms (or you can use fresh)
- 1/3 C Milk
- 1 Tbs Dry onion (or dice some fresh)
- 1 tsp salt
- 1 bag Egg noodles to serve it on

Directions:

• Cut up meat and put in crockpot
• Add all other ingredients
• Cook on high for 4 hours or low for 8 hours

Yes.. that's it!

Oh & you can boil the egg noodles and serve on top of them.

***Review:

This is the first time I've made this in a crockpot. I got the recipe from my sister... but added a few things from my dad's recipe and got this one. It's awesome. I didn't actually have all the ingredients I needed so I improvised using a can of cream of chicken in place of one of the cans of cream of mushroom... but normally I won't do that. The cabinets are getting bare.... I also didn't have the mushrooms... but they would have been great! Anyway, the kids loved it and the adults loved it. I will be making this more often... and the best part? It was soooo easy.

**Tips:

You could also use ground hamburger or turkey burger in this, but you would have to cook it first... which is another step. Oh, and I used venison in this one instead of beef.

Let me know if you try this one or if you have any suggestions!