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Brewed Chipotle Salsa Beef Sandwiches – Crock Pot

August 12, 2011 By The Recipe Mom Leave a Comment

1 large sweet onion, halved and thinly sliced
1 (3 lb) beef sirloin tip roast, cut in half
1 jar (16 oz) chipotle salsa
1/2 cup beer
1 envelope beef onion soup mix
8 to 10 kaiser or other hard rolls

Put the onion in your crockpot and put roast.
In separate bowl, put the salsa, beer, and onion soup mix, and stir together, then immediately pour over beef in crockpot.
Cover and cook on LOW for 7 to 8 hours or until meat is very tender.
Remove beef to platter and shred by pulling apart with two forks; then return shredded beef to crockpot. Stir and allow to reheat. Serve on hearty rolls. Makes 8 to 10 sandwiches.

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The Right Beef Is What’s for Dinner

June 21, 2010 By The Recipe Mom Leave a Comment
roast

Take a second to think about this statement “nothing has developed from eating just grains.”  Now stop and ask yourself if you can think of any animal that has survived or even thrived on just eating grains? The answer to that question is absolutely not. Then why should our beef be strictly grain fed? Most cows are only grain fed and are shot full of hormones, antibiotics and even steroids to keep them bulky enough to sell at market. Now stop and ask yourself this question, is it really what I want to feed my family?

If you look back fifty or sixty years ago, almost all beef was grass fed. Remember the whole cowboy routine where the cattle would be driven across the plains? That was how it was always done. The only problem with this method was it took a long for the beef to put on enough weight to slaughter, think four to five years.

Today, cattle are around 14 to 16 months at the time of slaughter. Now just how is a cow supposed to go from 80 pounds at birth to 1,200 pounds at slaughter in just over a year? It takes enormous quantities of grains, protein supplements, antibiotics and growth hormones to put on that much weight that fast.

Cows are called ruminant because they have four stomachs and chew cud on a grain diet. The most dangerous thing about a ruminant cow is bloating. We commonly know about this issue with pets, but we never consider it with cows. The starch from the grain prevent gas from being expelled the normal way, so the cow’s stomach fills up with air and turns on itself, blocking the flow of blood to vital organs and pressing against the cow’s lungs. If this is not corrected immediately, the cow could suffocate.

Grain-fed animals are more susceptible to a form of cow heartburn, called acidosis. Usually this causes the ruminant to get very sick and need antibiotics. Many of the cattle farms today keep a continual stream of antibiotics flowing for their cattle so they do not have to continuously pay a veterinarian to come out and take a look at the same issue over and over. Why not solve the problem all together and use the antibiotics all the time?

This overuse of antibiotics is not only dangerous to the cows; it also has a lasting effect on us. Feedlot beef, as we know it today, would be impossible to maintain if it weren’t for the routine use of antibiotics. Unfortunately this leads to the development of antibiotic-resistant bacteria, creating new super-bugs that are growing stronger against the antibiotics that we are using, forcing scientists to produce stronger drugs and cattle farmers to raise prices to cover these costs.

Grain-fed cattle also have a higher susceptibility to E. coli bacteria due to the acidity that forms in their intestinal tracts. Cattle digestive systems are naturally Ph neutral and the E. coli bacteria thrive in acidic habitats. This increases our risk of getting E. coli when we eat undercooked meat.

Unlike grain-fed cattle, grass-fed beef is not full of all the antibiotics and hormones and take the time to bulk up instead of trying to force it. Because of this, the grass-fed beef is not only lower in overall fat and saturated fat, but it also has the added advantage of providing more omega-3 fats. These omega-3s are found in grass, which is another source high in these good fats. Once cattle are fed grain, they start losing the omega-3s from their tissues and generally only have a remaining five percent left by the time they go to market.

Because of these high amounts of good fats, grass fed beef has a bigger flavor profile that beef is supposed to have. Also because of the omega-3s, grass fed cattle are almost four times higher in Vitamin E and are much higher in CLA (conjugated linoleic acid), which is associated with lowering the risk of cancer.

Just one last tip, don’t expect the grass-fed beef to taste the same as the beef you have been consuming. It is quite a different taste but one many people enjoy more than grain feed meats.  The next time you get a chance, try grass-fed beef and see what nature intended natural beef to taste like. Your body will thank you and the cattle farmers who are trying to do right by nature will thank you. Give your pallet a chance to explore what real beef should taste like it might what’s for dinner every night.

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Beef and Bean Cowboy Wraps

June 15, 2010 By The Recipe Mom Leave a Comment
cowboywrap

What You Need:

1 lb. lean ground beef
1 (28 oz.) can barbecue flavored baked beans
2 C frozen whole kernel corn
4 1/2 tsp Worcestershire sauce
1 C reduced fat cheddar cheese, shredded
12 (8 in.) flour tortillas
3 C lettuce, shredded
1 1/2 C tomatoes, chopped
3/4 C reduced fat sour cream

How to Make It:

Break the beef up in a large skillet.
Place the skillet over medium heat and cook the beef, stirring often for 8 minutes or until cooked through.
Drain the beef and return it to the skillet.
Stir in the beans, corn and Worcestershire sauce well.
Bring the mixture to a bowl then reduce the heat to low and simmer for 5 minutes.
Evenly sprinkle the cheese over the top of the meat mixture and cook 2 minutes or until the cheese has melted.
Spread the 1/2 C of the mixture down the middle of each tortilla.
Place lettuce, tomatoes and a little sour cream over the meat.
Roll each of the tortillas around the filling and serve.

Makes 12 wraps

These wraps are a great way to get the men in your life to start eating healthier. Try adding chopped onion or chopped bell peppers for a little extra flavor and add nutrition.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate amount per wrap)
Calories 373; Fat 11gt; Saturated Fat 4g; Carbohydrates 50g; Protein 20g; Fiber 4g; Cholesterol 27mg; Sodium 605mg

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There’s More Than One Way to Grill

May 29, 2010 By The Recipe Mom 1 Comment
charcolgrill

When it comes to summer and backyard parties grilling definitely takes center stage. There is nothing like spending that beautiful summer day outside with friends and family enjoying a nice juicy burger or steak. That is why the grill is a very popular method of food preparation. It gives you the opportunity to get out of the house as well as bringing a fun positive outlook to cooking. Pull up a chair, get your friends together and let’s talk about grilling!

If you like being outdoors then cooking on the grill will be an enjoyment. Have you ever heard anyone say that grilling food takes away the flavor and juices? That statement couldn’t be more wrong! Grilling is how many professional cooks prepare their meals. It helps to release the natural juices the food holds making what you eat a mouth watering delight. There are many ways to grill those mouthwatering foods.

The Charcoal Grill

This is the most common type of grill. It’s the sliced bread of the grilling world. The old school, always affective method of grilling’ those jaw dropping dishes. It’s quick and is always sure to bring fun and laughter to any backyard event. A few negatives about charcoal are the actual coals take a little while to get to the right temperature. This type of grill can sometimes get messy. If you’re not a fan of the charcoal taste then a gas grill may be more up your alley.

The Gas Grill

This is another effective method of food preparation. The best part about gas grilling is its simplicity. Instead of fiddling around with charcoal just turn a knob, preheat and throw on the food. There are no more cleaning ashes up or buying heavy giant bags of charcoal. Replacing the need for coal with propane is also a little bit cheaper. How can it be cheaper you might ask? It’s because charcoal will run out before a propane tank will. With gas you get to keep your money and keep those friends coming back for more tasty treats.

If you like that charcoal taste then the gas grill may not be your preferred grilling partner. For a gas grill lover just turn that knob and be on your way to a for sure talked about meal.


The Fire Pit Grill

What an exciting way to grill up those hot dogs! Grab the family head out to the back yard and enjoy that time with each other because when you use a fire pit everyone is actively involved. It a great bonding experience and can produce some delicious meals including those awesome S’mores everyone loves.

The Smoker

Ah smoked meat is the icing on the cake for some people. With a smoker, like the name says, it lets the smoke cook the meat. It’s not so much the fire that makes the food melt in your mouth, but it’s that brilliant design that enables the grill to hold in smoke well enough to cook foods thoroughly.

The Electric Grill

Are you looking for a way to have that outdoor cooking experience without any of the hassles of charcoal, gas or wood? Are you looking for a way to do that and keep your money in your pocket? Well then an electric grill is going to be your right hand man. You can cook outside, enjoy the weather and save money all at the same time. There is nothing needed but an outlet and a hungry crowd.

What Can Be Cooked

There are so many different foods that can be cooked on the grill, from that thick pork chop to those healthy vegetables. The food options are unlimited and here are just a few ideas:

Meat options include steak, beef, pork, veal and fish. Vegetables taste great from the grill. Squash, zucchini, potatoes, broccoli and carrots can all be grilled with ease. Even cucumbers and apples make a tasty addition to meals cooked on the grill. This is just the tip of the iceberg. There are so many options for things you can cook on the grill. Pretty much everything you cook inside can be grilled.

The Benefits of Grilling

Is grilling for everyone? Now there is always going to be pros and cons with any situation. There are few things to remember when it comes to grilling. First grilling can get messy. It can also take longer to cook foods than it would in a conventional oven. If you don’t like being outside then grilling might not be your thing. If cooking for a large group of people grilling would be ideal but if it’s just a quick dinner for the family then you might want to think twice before lugging out that heavy grill.

One benefit of grilling is the changing of flavor. Grilling can completely change the flavor depending on which type of grill is used. Charcoal gives you that charred taste while a fire pit grill allows a little well done taste. Smokers are great for that smoky enhancement of foods and propane gives a grilled yet juicy flavor. There are so many options and ways to improve your meal on the grill.

Grilling brings people together and creates backyard memories as well as some great tasting foods. So as you can see there are downsides but all in all grilling is a bonding, fun relaxing way to prepare that family meal. Gather up family and friends and head outside to enjoy the day and the grub.

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Boiled or Steamed What is the Difference?

May 20, 2010 By The Recipe Mom Leave a Comment
steaming

One healthy way to cook is using water. Water is used to boil and steam many types of foods. From pasta, rice, vegetables to meat this type of cooking leaves those foods in their healthiest cooked forms. No oil or fats are incorporated into the water when cooking in this fashion. What’s the difference between boiling and steaming? Let’s check it out to see.

Boiling Is Effective

Boiling is a unique and effective way of cooking. It is similar to steaming but slightly different. Boiling requires the food to actually sit in the water. You can boil vegetables, meats and seafood. With boiling the taste, look and even a little of the health values are also different from steaming.

Boiling or cooking food directly in the water gives the nutrients a chance to move from the food to the water. It also doesn’t spice up the food nor does it give it that appetizing color. Boiled foods don’t have a lot of flavor because the enhanced flavors are lost in the water. This is known as blanching foods. Also with no added oil or fat you get the fresh flavor of the food instead of the taste of additives. Adding seasoning to your boiled food will help to enhance the flavor.

There are many positives to boiling:

•    It doesn’t require any added fats leaving it a healthier choice

•    It’s easy; it doesn’t require hovering over the stove for hours

•    It takes those tough pieces of meat and makes them tender

•    It is perfect for large scale cooking

Steam is Unique

To steam foods is to boil water causing it to evaporate into a fine mist. The steam and not the water is what cook the food. Something important to remember when steaming is that you are not putting the food directly in water. The food is suspended over the top the water letting the steam rise up to cook the food. For those who are watching there calories and fats, steaming is a very effective way to cook food and make it healthy. .

Steaming basically eliminates the opportunity to over cook the food. Steaming foods is a slow method of cooking so if the food is left longer than need be, the steam will not have cooking power to over cook the food. Steaming uses a lot more energy than any other cooking method. If steam is cooking the food it must stay at a constant stable temperature to cook through.

Most cooks only use the steam method of cooking for vegetables but some meats can be steamed. Beef, pork and even chicken can be steamed. It gives it a very different taste that some may not like. Seafood is a very common food to be steamed. Fish does very well and even shrimp taste wonderful.

As you can see there are few differences when it comes to boiling or steaming those foods. Yet both are an effective unique way of cooking. Grab a steamer or fill a pot with water and see for yourself just how great they both can be.

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Savory Roasted Beef Tenderloin

May 13, 2010 By The Recipe Mom 1 Comment
roastbeef

What You Need:

1 C of soy sauce
3/4 C of beef broth
1/2 C of olive oil
2 tbsp red wine vinegar
1/2 tsp hot pepper sauce
4 garlic cloves, minced
1 tsp pepper
1 tsp dried thyme
1/2 tsp salt
1 bay leaf
1 (3 1/2 lb) beef tenderloin

How to Make It:

In a large resealable bag mix together the soy sauce, beef broth, oil and vinegar.
Place the hot sauce, garlic, pepper, thyme and salt into the bag and shake to blend.
Take out 1 C of the marinade and refrigerate for basting.
Add the bay leaf to the bag.
Place the tenderloin into the bag and seal.
Turn the bag to coat the meat well with the marinade.
Refrigerate overnight.
Set the oven temperature to 425 degrees and let the oven preheat.
Place a meat rack into the center of a roasting pan.
Place the meat onto the rack and discard the marinade.
Baste the meat with the reserved marinade.
Roast the meat for 1 hour or until it is cooked the way you like, being sure to baste often.
Allow the meat to stand at least 15 minutes before carving.

Makes 6 servings

Roasting meat brings out the full flavor and marinating it leaves the roasted meat nice and juicy. To determine if your roast is cooked the way you like it use an internal meat thermometer. For well done meat the temperature should reach 170 degrees. If you like your meat cooked medium the temperature should reach 160 degrees and for medium rare is should reach 145 degrees. An eye of round roast may be substituted for the tenderloin if you prefer.

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Roasting Means More than Just Meat

May 13, 2010 By The Recipe Mom 1 Comment
roasatedfoods

A trip to the kitchen when that roast is cooking is more than the imagination can fathom. The smell alone makes the stomach growl. Pull it out of the oven and it’s a sight to behold. Most often when we think of roasting something we think of large pieces of meat. A beef roast or a pork roast even ham and turkey are roasted. Yet there are other foods that benefit from roasting.

Roasting foods entails using dry heat. Dry heat means that the foods are cooked uncovered with far little if any liquids being added. This type of cooking caramelizes the meat and gives it that beautiful golden color. It leaves your roasts with superior flavor and brings out the best in any meat product.

Many roasting meats are knotted up using a knot called the packers knot. This keeps the meat in a tight ball keeping those hidden surprises intact and ensuring your food is getting cooked evenly all the way around.

Another cool fact about roasting is that in most instances the meat comes out of the oven before it’s all the way done. The internal meat is still cooking and gives us that slow cooked touch. It allows for all the juices to sink in giving you that mouthwatering taste.

Meats aren’t the only foods that benefit from the roasting process. Most vegetables can be roasted as well. Here are just a few vegetables that roasting will enhance in flavor.

•    Potatoes- When roasted the texture and taste of the potatoes skin change
•    Zucchini- Gives it a juicy yet crunchy taste
•    Pumpkin- Roasting really brings out the best in pumpkin
•    Turnips- Makes for a healthy treat
•    Cauliflower- Lets you add a zesty flavor to any meat
•    Squash- A great side dish to that main course
•    Peppers- Livens your food up and gives it a spicier taste

There are some tricks you should know to make that roasting experience better. Make sure to rub the meat or vegetables with a little butter or some sort of oil. This allows for moisture to remain in the meat rather than losing all of it in the air while cooking. Another good tip is to put your meat into a plastic bag while being roasted. This allows for the cooking time to be cut in half and also helps keep juices in the meat.

Roasting isn’t the healthiest way to cook your foods as it does take a lot away from what you cook. When roasting meat there’s a spicier taste, so if you like your taste buds to tingle then roasting is perfect way to go.

Roasting is just as effective as your traditional baking, seeing as it derived from that. Stop just imagining all the wonders you can create and go to your kitchen and start roasting up an unforgettable meal.

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Beef Stew in Savory Broth

April 24, 2010 By The Recipe Mom Leave a Comment
beefstew

What You Need:

2 Tbsp canola oil
3 lbs. beef stew meat
4 carrots, sliced
4 celery stalks, sliced
2 onions cut into wedges
2 C of beef broth
3 Tbsp quick cooking tapioca
2 tsp bottled minced garlic
1 tsp salt
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp pepper

How to Make It:

Heat the oil in a skillet over medium heat.
Stir in the meat and cook until browned on all sides.
Drain the meat and place into the slow cooker.
Place the carrots, celery and onion over the meat.
Add the broth, tapioca and garlic stirring to combine.
Stir in the seasonings until blended in well.
Cover and cook on low for 10 hours or until the meat and vegetables are tender.

Makes 4 servings

Not only is beef stew a comfort food but is great for the budget. Freeze this stew or any leftovers in an airtight container for up to 3 months. Reheat the stew for another meal or turn it into a pot pie or stroganoff. To make it into a great stroganoff just add an 8 oz. container of sour cream, 1 tbsp of flour and 2 C of sliced mushrooms. Serve it over noodles for a budget friendly delicious meal.

Preparation Time: approximately 25 minutes
Cooking Time: approximately 5 hours on high
Total Time: 5 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 549; Fat 13g; Saturated Fat 4g; Carbohydrates 50g; Fiber 5g; Protein 49g;
Cholesterol 125 mg; Sodium 1,309 mg

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Fruited Beef Pot Roast

April 4, 2010 By The Recipe Mom Leave a Comment
roast

roastWhat You Need:

1 (17 oz.) pkg. refrigerated cooked beef roast with juice
1 T of butter
2 T shallots, minced
2 T of tarragon vinegar
1 C fresh apple wedges
1 C fresh peach wedges

How to Make It:

Reserve the juice from the roast in a mixing bowl.
Place the butter into a skillet over medium heat.
When the butter has melted stir in the shallots and cook for 1 minute.
Reduce the heat to low and add the roast to the skillet.
Cover and cook the roast for 10 minutes or until heated through.
Add the vinegar to the reserved roast juice and whisk to combine.
Pour the mixture over the meat.
Place the apple and peaches along the sides of the meat in the skillet.
Cover and cook for 2 minutes.

Makes 4 servings

This throw it together pot roast is well worth the short time it takes to fix. Mix and match your fruits such as pears and plums to make this quick meal a family favorite.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 28 minutes

Nutritional Information: (approximate values per serving)
Calories 230; Fat 8g; Saturated Fat 3g; Carbohydrates 15g; Fiber 2g;
Protein 23g; Cholesterol 72 mg; Sodium 386 mg

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The Comfort of Homemade Soups, Gravies and More

April 1, 2010 By The Recipe Mom Leave a Comment
soup

soupWhat are comfort foods? I’ll take Soups, Gravies and More for $500, Alex. In the long standing tradition of long-standing traditions, soups, gravies, broths and other indulgent liquids has been a constant reminder of the cold weather outside and the warmth inside. There are many varieties and variations on these simple, yet elegant, bases, some of which you may or may not know. Let’s dive right in to the world of warm, comfort foods.

•Soups

While broth and stock have very subtle differences, soups are generally better defined and easier to distinguish between. Every culture has some form of soup in their arsenal of food. From egg drop soup to chicken noodle soup, soups are an easy and affordable way to feed a large group of people.

Almost any combination of ingredients can go into a soup. There are the traditional soups which we are familiar with, such as broccoli and cheese, while others we may not have ever attempted with our pallets. With all the varieties of soup out there, take the time and let your family try out some comfort food from other areas of the world.

•Stocks and Broths

The difference between a stock and a broth is, while stocks are just boiled down and concentrated liquid flavoring of whatever was put in, broth is simply a well-seasoned stock. Usually the only difference between the two is the addition of salt, but other herbs and spices can also be used to flavor the broth. A good way to tell the difference is stock is usually a clear or slightly colored liquid, while a broth usually has noticeable spices incorporated within.

Stocks and broths are the base for everything comfort. There are many different types of these base foods. Chicken, beef and vegetable are the most common, but there are also turkey, ham, fish and even a stock and broths made from sticks.

•Gravy

Just like the differences in soups, gravies have a wide variety of flavors and textures. Most gravy is made from pan drippings, commonly known as pan gravies. With the addition of broth or wine we deglaze the yummy, stuck on pieces of whatever was cooked to make gravy that is tasty and comforting. Other gravies are created from scratch, such as those that top biscuits.

The great thing about gravy is that many different flavor combinations can be combined to make the perfect compliment to almost any meal. Most gravy starts out with a roux, pronounced roo, which is a combination of flour and butter, giving gravy its thick texture and rich flavor. The roux is the base, from which, other flavors are added. For instance, the classic biscuits and gravy recipe usually calls for some breakfast sausage to be browned and added to the roux, which is then thinned out by using a stock, broth or milk.

Comfort foods have been around for ages, and will continue to thrive due to their simplicity and the memories they invoke. There is nothing like sitting down at your grandmother’s table for a nice warm bowl of chicken noodle soup. Share the good memories and good food with your family, and try your hand at creating these different types of comfort foods.

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