Category Archives: Beef

Beef Fajitas

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Beef Fajitas

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Who doesn’t love a hot and delicious fajita? These are so delicious, and the marinade for the meat is the best I’ve ever tasted. So pour yourself a margarita and let’s get started!

Ingredients:
Skirt steak (you can use flank steak too if you can’t find skirt steak)
1 tablespoon of your favorite fajita seasoning
Juice of 1 lime
1 shot of tequila
1 cup Italian dressing
2 sweet onions sliced
1 bag of sweet peppers sliced into rings
1 jalapeño sliced into rings
2 cloves of garlic chopped
1/2 stick butter
Olive oil
Salt and pepper
Tortillas

1. Combine Italian dressing, lime juice, seasoning, and tequila in ziplock bag. Shake until combined and place your meat in there to marinade at least four hours. I usually do mine the morning of the day I’m cooking them for dinner. Here is a picture of my all-time favorite fajita seasoning:
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2. Sauté on medium to high heat onions, peppers, butter, olive oil, salt, and pepper in a large skillet until it begins to caramelize. Then add chopped garlic and sauté another 7-10 minutes. It will look like this when it’s ready:
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3. Throw your fajita meat on the grill and cook until you reach desired doneness. Slice up and serve on warm tortillas and top with sautéed veggies, pico, sour cream, cheese, or whatever else you like on your fajitas. Don’t forget your margarita 🙂

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Spicy Chili

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Spicy Chili

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Yesterday when I woke up it was cold and foggy outside, and that’s when I knew for sure, beyond a shadow of a doubt… It was a perfect day for chili! This chili has the perfect amount of kick and goes perfectly on baked potatoes (pictured), tamales, Fritos, French fries, or even by itself. Trust me, you could put this on an old leather boot and it would be delicious!

Ingredients:
2 lbs ground meat (beef, turkey, deer, whatever you like)
1 large sweet onion chopped
1 large jalapeño chopped
3 cloves of garlic chopped
1 12 oz beer (I used a Miller Lite, but any beer dark or light would be ok. Rule of adding drinks like this to food is if you wouldn’t drink it, don’t put it in your food. That means don’t buy the cheap stuff.)
1 can Rotel
1 cup Spicy V8 juice
3 tablespoons chili powder
2 teaspoons each of garlic salt, paprika, and cumin powder
1/4 teaspoon cayenne
1/4 cup ketchup (Heinz ketchup is my favorite)
1 tablespoon yellow mustard (I love French’s)
Olive oil
Salt and pepper to taste

1. Add onion and peppers to pot and drizzle with olive oil and season with salt and pepper (go easy because you can always add more later, but you can’t take it out once you’ve added it). Sauté for 20 minutes on medium to high heat.

2. Add ground meat and chopped garlic and sauté until fully cooked. Add seasonings and stir well. At this point you can either keep in pot or transfer to crock pot on low.

3. Add beer, Rotel, V8, ketchup, and mustard and keep at a simmer on stovetop or crockpot for a few hours or even all day.

4. Garnish chili with your favorite toppings before serving. Classic chili toppings include onion, green onion, cheese, sour cream, and avocado.

Taco Soup

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Taco Soup

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This is my favorite soup and perfect for simmering in a crock pot or on your stove top. It’s easy to make and very delicious! I recommend eating this with a glass of wine by the fireplace. Perfection 🙂

Ingredients:
1 can Ranch Style beans (you can use a can of pinto beans in a pinch)
1 can black beans
1 can petite diced tomatoes
1 can whole kernel corn or 1 cup frozen corn
2 cans diced green chiles or 3 roasted and diced chiles
1 lb ground meat (beef, turkey, deer, whatever)
1 sweet onion diced
2 garlic cloves diced
1 packet Hidden Valley Ranch mix
1 packet taco seasoning (I like McCormicks)
1 chicken bouillon cube
4 cups of water

Ingredients for garnish:
Sour cream
Shredded cheese
Green onion
Crushed chips or fried corn tortilla strips

1. Sauté for 10-15 minutes on medium to high heat chopped onion drizzled with olive oil. After it turns translucent add ground meat and chopped garlic cloves. Once meat is fully cooked add both seasoning packets and stir well. At this point you can either dump contents into crock pot set on low heat or keep in soup pot.

2. Add beans, corn, tomatoes, chiles, bouillon, and water. Do not drain anything before dumping into pot. Allow soup to simmer for several hours if you can before serving so that flavor has time to develop.

3. Serve with your favorite toppings. Personally, I like to cut a corn tortilla into strips and fry in a little oil in a sauté pan then drain on paper towel and season immediately with a little Tony Chachere’s seasoning. I love the works on mine: fried tortilla strips, cheese, a dollop of sour cream, green onion, and sometimes a dash of Louisiana hot sauce to take up the heat an extra notch.

Easy Enchiladas w/Cheesy Hatch Sauce

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Easy Enchiladas w/Cheesy Hatch Sauce

Easy Enchiladas w/Cheesy Hatch Sauce

So there I was in my kitchen wondering what to make for dinner for my family when I read about the hatch chile festival going on. Naturally, I went and spent more money than I had planned because as it turns out, I’m obsessed with hatch chiles. This was actually the first of many hatch recipes I made with my newfound loves, but I’ll tell you about that later.

As I said I’m standing there with the freezer door open wondering how many different ways I can cook the rest of our deer meat so that I can make room for this year’s incoming (I mean, who doesn’t have that problem?) and I decide to put my peppers and deer meat together in an enchilada. Yum! It isn’t rocket science and certainly no new ground was stomped out here with a basic cheese sauce, but it’s what’s on the inside that counts, right?

Ingredients:
1 lb ground meat (I used deer, but if that’s not your bag you can use beef)
1 package smoked sausage (I used Eckridge)
1 can black beans drained
1 can corn drained OR 1-2 ears roasted corn cut off the cob
1 sweet onion (1015, honeydew, Vidalia, whatever you like)
2-3 cloves chopped garlic
Small package processed cheese (I like Velveeta sharp cheddar)
1/2 – 3/4 cup milk
4-5 roasted diced green chiles or 2 small cans diced green chiles
1 can diced tomatoes
Green onions
Tortillas
Your favorite seasonings (whatever you use just make sure it has salt, pepper, and garlic in it)

1. Sauté onion on medium to high heat for 10-12 minutes until translucent. Then add meat and chopped garlic and season with favorite seasonings. Meanwhile, make your husband go outside and fire up the grill for that package of Eckridge sausage I told you about. Your husband isn’t home? You don’t have a grill? Well then yes you can skip this step if you would rather cook sausage separately in a cast iron skillet or something that will leave a nice char on it. Once that’s done chop into bite sized pieces.

2. Once the meat is finished cooking combine sausage, ground meat mixture, 1-2 of the diced green chiles or 1 can of chiles, corn, and black beans and turn the heat off.

3. In a small sauce pot on low to medium heat melt Velveeta with milk, can of drained diced tomatoes, and rest of the diced chiles. Stir occasionally. Once completely melted turn heat off.

4. Pre-heat your oven to 350. Get out two 9×11 baking dishes and spray with non-stick cooking spray. Begin stuffing your enchiladas but putting 1-2 spoonfuls of meat mixture in each tortilla. Roll up and place firmly at one end of your baking dish. Each dish should hold about ten enchiladas.**Note** I had more than 20 enchiladas so I froze 6 more in pairs of 2’s in little microwave safe dishes. Then I put plastic wrap and foil on them and freeze for when I’m out of town for my husband or when I just don’t feel like cooking. I pull them out and they defrost on the counter for a couple hours and then I pop into oven to heat them up. It’s also what I do to the additional baking dish of 10 enchiladas. They freeze great!**

5. Pour cheese sauce all over enchiladas. Pop in the oven for about 15 minutes until bubbly. Take out and serve with your favorite toppings (chopped green onions, black olives, pico de gallo, whatever). Enjoy!