Archive for the ‘Beef’ Category
By marinating this flank steak overnight you’ll tenderize it to the point it’ll just slice like buttah when you serve it! Add some sauteed onions and peppers along with some killer Chimichurri sauce and you have one killer recipe!
So if you recall I was on this huge Chimichurri kick putting it on everything. Now I know you hate cilantro (what is wrong with you people who you hate it???) but even if you hate it you STILL need to make this dish. Skip the chimi and go with the steak with some avocado crema or salsa. This marinated flank steak is done in minutes and seriously worth every. single. delicious. bite. Flank or Skirt steak are those 2 pieces of beef that so many people fail at making. I get it, it’s a tough piece of meat to get tender but I’m telling you what guys, if you follow my recipe and marinate it for 12-24 hours it’ll melt like buttah when you slice it.
The first time I ever tried to make flank steak at home was after a few days after I had gone to Chi-Chi’s for the first time. That steak for the fajitas was so tender. And me thinking that it was no big deal, as in a steak is a steak is a steak mentality just tossed some seasoning on it and pan fried it. What I managed to do was turn a pretty pricey cut of beef into leather within minutes. I mean it looked gorgeous but folks this thing was so tough that it was like gnawing on jerky that didn’t break down… ever!
After that, I tried a few more times but never was successful. Then I decided to educate myself on this cut of beef. What made it so different from the other cuts of steak I mastered? I mean I have the #1 recipe on the net for how to cook the best damn new york strip steak in the world, how could I keep failing? So to the internet, I went (and to a few local Mexican restaurants and the butcher shop).
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Make this easy one-pot meal for some serious deliciousness! It’s cheesy, it’s beefy, it’s the Mac’ Daddy of one pot pasta dishes! Plus with it being only 1 dirty pot that means less time spent washing dishes and more YOU time!
So raise your hands, who out there are a fan of One-Pot meals? Yeah me too. It’s funny as most think this is a new concept, kind of like the latest rage of ‘sheet pan’ dinners. Um sorry but no, I can remember Mom and Grandma doing both of those things while I was wee little. And I’m old people, like crypt keeper old. HA! This dish, yeah this was my Mom’s buuuuuuuut you know me, I have to Lori-fy it. What that means is remove the ginormous chunks of onions and nasty green peppers (god I hate them!) and give it more rich flavors.
This was something Dad called ‘Slop’. It honestly was a poor man’s meal – just some basic ingredients dumped into a pot, some spices and that was pretty much it. This was something Mom made quite often as it was a cheap meal but fed a lot. It was hearty and delicious. Well once I picked out the cucka chunks of veggies. LOL Mom always served this with her homemade white bread. God my favorite meal with this was getting tons of sauce in my bowl, topping it with grated cheese and dipping warmed, buttered white bread in it to scoop it out. Mmmm God I love bread…and carbs <insert thigh jiggle here> LOL
These days I’m finding that a good bit of my cooking is either pressure cooking or one pot/sheet pan meals. I’m in the midst of a HUGE upgrade project at work that has me pulling up to 100 hours a week (thank GOD I’m working from home) which leaves me little time for TKW (thank GOD you guys love me, are patient and understanding) and even less time to cook here. Yes there have been times when I’m like “honey can you just eat PB&J?”. Thankfully Mr. Fantabulous is understanding and will even help out.
Between doing my day job, doing TKW, working on the house and life, there’s zero time for Lori. But I’m tough and I have an amazing support system. Plus I see the end of the tunnel for the work project and the flooring downstairs is about 60% done so soon I’ll be able to breath a little easier.
All of the amazing flavors as my infamous crock pot Guinness corned beef done in just 93 minutes all thanks to the wonders of the pressure cooker! Hands down the BEST Corned Beef with Cabbage, Potatoes and Carrots recipe ever!
My Guinness Crock Pot Corned Beef and Cabbage recipe is one of the most iconic corned beef recipes on the web. Since posting it 4 years ago it’s been liked/tweeted/pinned/shared millions upon millions of times. Simply put, it’s amazing and it’s easy. No browning, no nothing – just dump it in and walk away. The only part where you actually had to do work on that is if you wanted to make the Guinness Reduction sauce. For this pressure cooker recipe I didn’t make the sauce only because I was exhausted from working on the flooring with Mr. Fantabulous. But what I did do was save the liquid and put it in the fridge. I’m actually going to make another corned beef and use that liquid (once I reduce it) as almost a Guinness bbq sauce and make pulled Guinness corned beef.
Genius, huh? LOL
With 4th of July being over now, I’m pretty sure if you hosted a party you’re left with a few rogue burgers, perhaps some grilled hot dogs and maybe even some bbq chicken, right? And if you’re like me, after 3 days of eating grilled burgers, dogs and chicken you really don’t want to have leftovers…again, right? Well I’m here today as part of Tuesday’s Tip with The Kitchen Whisperer to give you some ideas on how to use up those leftover cookout foods. Today we’ll focus on burgers, dogs and chicken.
So how was your 4th? Did you consume copious amounts of burnt dogs (fyi.. hot dogs need to be charred and blistered topped with ketchup and mustard), enough cheeseburgers that you need your fat pants and let’s not even start on bbq chicken, k? No today let’s discuss how to transform those leftovers into ‘new’ meals. I’m all about repurposing foods.
So I have a confession, ever since I first figured out how to recreate my Mom’s classic pot roast in my pressure cooker, I’ve been going a bit overboard on making it and well.. I ended up with a 3qrt container FULL of cooked pot roast. *blush* And in case you’re wondering how much 3 qrts of cooked pot roast is… it’s A LOT! Like A LOT, a lot! But you have to understand, I LOVE THIS DISH. However Mr. Fantabulous was getting a bit tired of it. Truth be told even I was getting a teensy bit burnt out as well. But that’s a good thing as it ‘forces’ me to revamp my leftovers into new and creative ways! And that’s where this dish came into play.
It was Saturday morning and I was cleaning out my fridge. I had grabbed some containers as I was going to freeze some of the pot roast when I maybe-kinda-sorta snuck a bite. Have to admit, even cold this stuff rocked. However I’m one of those girls that needs breakfast food for breakfast (unless it’s pizza – that stuff I can eat anytime). So I put the roast into the containers then into the freezer. Once I cleaned up the dishes I went to make breakfast but man I could not stop thinking about that pot roast.
…and that’s when I pulled the container I just put in to the freezer, out. I was going to somehow incorporate this into breakfast if it was the last thing I did!
Now I could have easily make a breakfast sandwich out this pot roast (fyi… this on grilled ciabiatta and a dippy egg = AWESOME!) but I wanted something heartier. Plus I was craving home fries. And let’s face it, my home fries are EPIC!
Grab a fork and just dig in. No plate needed!