Beef

Meat Pies

It seems like only yesterday that we went to London and Brussels, but it has been three years!  Time really flies.  To celebrate, we had a weekend of food we enjoyed there, from pubs around here with lovely Belgian and English beers on tap, to mussels and frites, baked beans (Shawn loves a full English breakfast 🙂 ), and finally meat pies.  I won’t lie, I actually got the idea to make them to go with Shawn’s awesome beans when I picked up our Harry Potter cookbook and saw, “Molly Weasley’s meat pies.”  How could I resist that?  Coupled with the fact that Shawn had been wanting to make them for a while made it a no-brainer to give them a shot.   We made two hand pies, a traditional beef and onion British pie, and a Tourtiere, which is a French-Canadian pork meat pie. We preferred the beef, but the pork was good too and with some adjustment (more gravy – it was a bit dry) would be excellent.   These were a lot of fun, and if you make hand pies, you will have plenty to freeze for later!

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Meat and Chinese Chive Dumplings

Another awesome dumpling from Andrea Nguyen’s “Asian Dumplings” book.  I had wanted to try one we’d never made before.  These are actually pot stickers, and as bad as I am at pan-frying, I still gave it a go.  Verdict – filling is awesome, but I should stick to steaming or boiling our dumplings.  I overcooked these bad-boys like whoa.  But they were still good, which stays pretty much everything you need to know about how ridic they are.  Luckily, we have another 30 or so dumplings from this batch frozen for another day, and I am super excited to steam them next time!

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Roasted Herbed Beef Tenderloin

We decided on roast beef tenderloin for Christmas dinner this year, and we were VERY happy with the results.  I didn’t do much to it – it stood out on its own for sure.  A little compound butter and in it went for what I would say was by far the best Christmas dinner I have ever done.  We’re swimming in leftovers, but I’m not complaining.  This method came from Chow.

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Slow Cooker Pot Roast

I’m not a huge fan of pot roast in the slow cooker – I’d really rather just do a roast in the oven.  But this has been an out-of-control work month, and the slow cooker is about the only cooking that happened.  This was a really great recipe, actually, the red wine made a difference.  We had this with spinach and the veggies from the slow cooker.

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Flank Steak Skewers with Chimichurri

I received a Food Network Magazine subscription as a gift, and it does have some very fun (if caloric) ideas. I saw this flank steak on skewers idea and thought we could definitely do something with it, with some tweaking (and it happened we had a flank steak around 😉 ). We really like this! We used a marinade from Serious Eats, and a Chimichurri from Chow, and there you have it. Flank steak was pretty tender and flavorful and the Chimichurri was great and used up herbs from our garden. We served this with our summer squash as a side – great, fast dinner that I was able to prepare ahead of time and Shawn could grill while I finished with the horses (aka got home late). A win-win!

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Flank Steak Pinwheels

This was another of the freezer meals we put together about a month ago. Shawn is out of town and this is easy and in the freezer and it’s possible we have no food at ALL in the fridge. So it worked out. I want to say that the best part was the side of the first zucchini from our garden (also grilled), but the pinwheels were pretty good! They were a little messy on the grill, but for something you can pull out of the freezer and more or less throw on the grill I’m a fan!

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Buffalo Bleu Cheese Burgers

Another in a series of burgers I did for fast freezer meals.  We really liked this one!  Would be great with some extra buffalo sauce and blue cheese on the top, and a side salad.

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Grilled Flank Steak with Corn, Tomato, and Black Bean Salad

This was a very tasty and quick grilled meal that definitely made a few leftovers – always nice.  I used Skinnytaste’s seasoning on the steak, and went to my go-to corn and black bean salad recipe, which you can find here (though leave out the Cojita and olive oil for this).  Steak was great as is, wouldn’t change anything.  It’s not as low carb as it could be, with the corn and the beans, but they’re mostly useful carbs which I don’t tend to worry about too much.  Even on a lower carb diet, I’d make again.  You could serve this with a green veggie on the side, but it was plenty filling on its own!

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Pepper Steak

This was pretty quick and easy, and definitely did well with an overnight marinade.  Next time, I’d double the marinade, but wouldn’t make too many other changes.   We actually served it over shirataki noodles rather than rice this go-round and it was good – but rice would be better as leftovers.  That said, the steak and peppers are fine on their own as leftovers!

 

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Tibetan Beef and Sichuan Peppercorn Dumplings

My favorite cookbook is definitely, “Asian Dumplings,” by Andrea Nguyen.  I’ve yet to make anything I didn’t like, and some of them I really love.  They are great to share with friends!  We had a great time with our friends for a dumplings, ramen, and games night, and this was one of the meat dumplings I made.  I really enjoyed it…different than the pork dumplings I’m used to, and very interesting!  These are called Sha Momo, and I highly recommend you check them out, as well as the entire book!   Forgive the photo – it was post-steaming and it was…well, steamy. 😉

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