Beef Tri-Tip with Three Onion Marmalade

Tri-Tip is a an amazing cut of meat.  It's not a super expensive cut, but it is easy to work with.  It has a good texture, not too fatty, not too dry.  It takes really well to rubs and marinades.  The first time my family had this recipe I couldn't stop talking about how delicious it was, my kids said I was acting like I was kissing someone.  I guess I was really appreciating it's flavors at the dinner table.  The meat ends up with a nice spice and the onions with the acid from the vinegar add a nice acid flavor.  So, so, so good!

1 1/2 lbs trimmed tri-tip roast
1/4 c. ancho steak seasoning (this seemed quite salty for my family, I would cut down to 3 or 3 1/2 Tbsp.)
2 Tbsp. olive oil
1 large, thinly sliced red onion
1 large, thinly slice yellow onion
2 bunches green onions, thinly sliced
3/4 c. balsamic vinegar
1/2 c. packed brown sugar
salt and pepper to taste


1.  Prepare the onion marmalade:  Heat the oil in a large nonstick skillet over medium heat.  Add the red and yellow onions; cook and stir about 5 minutes then add the green onions.  Cook and stir an additional 3 -5 minutes, until tender and beginning to brown.  Reduce heat to low; cook 12 minutes or until onions are caramelized, stirring occasionally.  (This is a good point to start preheating your grill.)  Increase eat to medium-high, stir in vinegar, cook 4 minutes or until reduced by half.  Stir in the sugar; season with salt and pepper.  Reduce heat to low; cook 5 minutes or until liquid has evaporated and mixture thickens.  Remove from heat and keep warm.
2.  Generously season the meat with the seasoning rubbing it well in to all sides of the roast.  Place meat on grill over medium ash covered coals (I am not a great griller so I can't give any better instructions than what I found in the original recipe) or use medium heat on a gas grill.  Place skinny end of meat over a lower heat level as it will cook much quicker than the thick end.  Grill for 25-350 minutes, flipping the meat occasionally to prevent over cooking, until instant read thermometer inserted in the thickest part of the roast registers 140 for medium-rare.  Remove from heat an let stand 10 minutes (meat will continue to cook, increasing around 5-10 degrees in temperature).
3.  After the meat has rested, slice across the grain and serve with the onions.
4.  Make kissing noises as you eat.

Slow Cooked Beef Tips in Brown Gravy

I like beef.  I like gravy.  I like potatoes.  
This recipe is all of those things.  And since the meat is cooked at a low temperature for a long time, it turns out super tender.  The gravy is simple to make and not at all intimidating.  
Comfort food at it's finest.

2 lbs. tri-tip beef roast cut into 1" cubes
1 medium onion, diced
3 Tbsp. olive oil
3 cloves garlic, chopped
1 1/4 c. beef stock or one can of beef consomme
1 1/4 c. water
2 bay leaves
3/4 tsp. dried thyme
3 Tbsp. butter, softened
3 Tbsp. flour
salt & pepper to taste

1.  Preheat your oven to 300 degrees.  In an oven proof pan with an oven proof lid heat the oil over medium high heat.  Saute the onion for about 3 minutes.  Stir in the garlic.  Season meat with salt and pepper; brown the meat on all sides.  Pour the beef stock and water over the meat.  Sprinkle with thyme and add the bay leaves.  Cover the dish and place in the oven for 2-3 hours.
2.  When the meat is incredibly tender, remove the pan from the oven.  Remove the bay leaves and transfer the meat to separate dish and set aside while you make the gravy.  Mix the softened butter and the flour into a thick paste; whisk this mixture into the liquid in the pan until you get your desired gravy consistency; you may need to add a small amount of water if it's too thick.  Return the meat to the pan and stir to coat the meat.
3.  Serve over mashed potatoes.

Chili Colorado

Despite the name chili, this isn’t your run of the mill beans and meat stew-type substance. It is a great burrito/enchilada filling, or can be eaten over cooked rice. The meat ends up super tender from being in the slow-cooker for so long.

2 lbs. beef stew meat, cut into bit sized pieces
1 tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
1 small red onion, chopped
3 (4 oz. each) cans diced green chilies
¼ c. crumbled cooked bacon
1 c. tomato paste
1 Tbsp. Mexican seasoning
½ tsp. chili powder
½ c. beef stock


1. In a medium sized frying pan heat oil over medium-high heat and brown the stew meat on all sides, seasoning with salt and pepper as desired.
2. In a 4-quart slow cooker layer the onions, bacon and green chilies. Add stew meat.
3. Mix together the tomato paste, Mexican seasoning, chili powder and beef stock; pour over stew meat. Cook on high 4-6 hours.

Taco Pizza

Inspired by a pizza restaurant in Carson City, I made this recipe up off the top of my head. I’m not a bean eater, so when making this for only my family I omit the beans, it’s still delicious. Fresh and Easy has a very good and inexpensive refrigerated pizza dough, or you can use a frozen bread dough.

1 lbs. frozen or refrigerated pizza dough, prepared according to package directions
8 oz. Mexican blend shredded cheese
1 lbs. ground beef
1 pkg. dry taco seasoning mix
¼ c. water
¼ c. salsa
½ medium onion, chopped
1 fourteen-ounce can black beans, drained and rinsed
Toppings:
Shredded lettuce
Chopped tomato
Sliced black olives
Sour Cream
Guacamole

1. Preheat oven according to the pizza dough package directions. If directed, spray pizza pan with cooking spray and roll pizza dough to a 14 inch circle.
2. Meanwhile, brown ground beef; drain. Sprinkle with taco seasoning mix, stir in water and let simmer for 5 minutes.
3. Top pizza dough with ground beef; top with beans, salsa, and chopped onions. Sprinkle cheese over the top. Bake according to package directions.
4. Cool 10 minutes. Garnish with toppings.

Philly Cheese Steak Crescent Pizza

My expectations weren’t high when we tried this for the first time, but it was ‘try-something-new-for-dinner-night’ at our house, and this is what we tried. I liked it enough to keep the recipe around.

1 (8 oz.) can refrigerated crescent dinner rolls
8 oz. thinly sliced cooked roast beef (from deli)
1 Tbsp. purchased Italian salad dressing
4 to 6 oz. shredded mozzarella cheese
2 Tbsp. olive oil
1 c. coarsely chopped or thinly sliced green bell pepper
1 c. coarsely chopped or thinly sliced onion
½ tsp. beef flavor instant bouillon

1. Preheat oven to 375°. Unroll dough in ungreased 13 X 9 inch pan. Press over bottom and ½ inch up the sides. Firmly press perforations to seal. Wrap beef tightly in foil. Place both crescent dough and beef in oven. Bake for 10 minutes or until crust is light golden brown.
2. Arrange warm beef over partially baked crust. Brush with salad dressing. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.
3. Meanwhile, heat oil in medium skillet over medium heat until hot. Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or until vegetables are tender; stirring frequently. Spoon cooked vegetables over melted cheese.

Yield: 6 servings

Meatball Love

I got this recipe from my good friend, Courtney. She didn’t know the name of it, so Adam named it ‘Meatball Love’.

2 (8 oz. each) cans Pillsbury crescent dinner rolls
16 (1 ½ inch) frozen fully cooked Italian meatballs (about ½ lbs) thawed, halved
1 c. tomato basil spaghetti sauce
4 oz. shredded mozzarella cheese
1 egg, slightly beaten
¼ c. grated parmesan cheese

1. Preheat oven to 350°. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles; place on sprayed cookie sheets. Firmly press perforations to seal.
2. Place 4 meatball hales lengthwise down center of each rectangle. Top each with 2 Tbsp. spaghetti sauce and 2 Tbsp. mozzarella cheese.
3. With scissors or sharp knife, make cuts 1” apart on each side of filling. Alternately cross strips over filling. Brush dough with beaten egg. Sprinkle with parmesan cheese.
4. Bake for 15 to 20 minutes or until golden brown.

Yield: 8 sandwiches

Hot Pastrami Sandwich

I got this recipe from my mother-in-law, it can be a messy sandwich to eat, but is worth it.

1 lbs. sliced pastrami
½ lbs. deli roast beef
¼ lbs. baby Swiss cheese, thinly sliced
1 large purple onion, sliced
¾ c. red wine vinegar
1 ½ c. sugar
1 green bell pepper, sliced into rings
1 loaf French bread (or you can use 6 single serving hoagie type rolls)
3 Tbsp. mayonnaise
2 Tbsp. mustard
Butter
Parmesan Cheese

1. Place the onion and bell pepper into a medium bowl. Mix with the vinegar and half of the sugar. When it starts to thicken add the rest of the sugar. Let stand in refrigerator until caramelized.
2. Slice the bread in half lengthwise, on one half of the bread butter and sprinkle with parmesan cheese.
3. Heat the meat in the microwave and place on the opposite half of the bread. Top with Swiss cheese and onions/peppers. Broil both halves until cheese melts and butter side is toasted. Spread with mayonnaise and mustard. Put the halves together and slice to serve.

Hawaiian Sweet and Sour Meatballs

Something about the nutmeg in the meatballs makes these extra interesting.

1 ½ lbs. ground beef
1 tsp. salt
½ c. brown sugar
2 eggs
¼ tsp. pepper
¼ tsp. garlic powder
1 ¼ c. pineapple juice
1/3 c. water
¼ tsp. nutmeg
2 c. pineapple chunks
1 onion, minced
2 green pepper, chopped
4 Tbsp. cornstarch, separated
1 Tbsp. soy sauce
3 Tbsp. vinegar

1. Heat oven to 375°. Spray a large baking sheet with nonstick cooking spray.
2. Mix together the beef, eggs, 1 Tbsp. cornstarch, onion, black pepper, nutmeg, salt and garlic. Form into 1” balls. Place on baking sheet and bake for 20-25 minutes or until completely cooked.
3. Meanwhile, in a large saucepan add remaining cornstarch, soy sauce, vinegar, water and brown sugar to pineapple juice. Cook until thickened; stir constantly.
4. Add meatballs, fruit and peppers. Cook 5 minutes or until fruit is well heated. Serve over cooked rice.

Hamburger Boat

Adam named this dish.

½ lbs. lean ground beef or turkey
1 can Grands! Buttermilk biscuits
1 egg yolk
¼ tsp. water
1 Tbsp. sesame seed
1 (14 oz) jar pizza sauce
4 oz. (1 cup) crumbled feta cheese
2 Tbsp. chopped ripe olives
Dash Worcestershire sauce
Dash hot pepper sauce
Dash salt
Dash pepper
4 oz. (1 cup) shredded pizza cheese blend or mozzarella cheese

1. Heat oven to 375°. Spray a large baking sheet with nonstick cooking spray. Brown ground beef in large skillet over medium-high heat for 5-7 minutes or until thoroughly cooked, stirring frequently; drain.
2. Meanwhile, separate dough into 8 biscuits. Place 2 ½ inches apart on sprayed cookie sheet. With bottom of flat 2” diameter glass or with fingers, press out each biscuit to for 3 1/3 inch round with ¼ inch rim around outside edge. In small bowl, combine egg yolk and water; blend well. Brush over tops and sides of biscuits. Sprinkle each with sesame seeds.
3. Add all remaining ingredients except pizza cheese blend to ground beef; cook about 1 minutes, stirring constantly.
4. Spoon about ¼ c. ground beef mixture into indentation of each biscuit. Sprinkle with pizza cheese blend.
5. Bake for 12-17 minutes or until biscuits are golden brown and cheese is bubbly. Carefully remove from cookie sheet.

Yield: 8 pizzas

Cheeseburger Calzones

When I first read this recipe I only did it because I had the ingredients on hand and wanted to try something new, I thought for sure this would be a flop, but it is surprisingly good. My kids really liked it a lot, which is why I keep the recipe.

½ lbs. ground beef
3 Tbsp. ketchup
1 tsp. yellow mustard
1 tsp. instant mined onion
2 c. bisquick mix
½ c. boiling water
1 c. shredded cheddar cheese
12 dill pickle slices
1 egg, beaten
1 tsp. sesame seeds

1. Preheat oven to 375°. In a 10” skillet, cook beef over medium high heat until brown; drain. Stir in ketchup, mustard and onion.
2. Stir bisquick mix and boiling water with fork until dough forms. Divide dough into fourths. Place dough pieces on surface dusted with bisquick mix; roll in bisquick mix to coat. Press each piece into 6” rounds, ¼ inch thick.
3. Spoon ¼ c. beef mixture onto one side of each dough round to within ½ in of edges. Top beef on each found with ¼ c. cheese and 3 pickle slices. Fold dough in half, covering filling. Press edges with tines of fork to seal. Place calzones on ungreased cookie sheet. Brush with egg; sprinkle with sesame seeds. Bake for 15 to 20 minutes or until golden brown.

Yield: 4 servings

Asian Lettuce Wraps

You could use finely diced chicken in this recipe if beef is not your thing.

16 Boston Bibb or butter lettuce leaves
1 lbs. lean ground beef
1 Tbsp. cooking oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. soy sauce
¼ c. hoisin sauce
2 tsp. minced pickled ginger
1 Tbsp. rice wine vinegar
Asian chili pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
2 tsp. Asian (dark) sesame oil

1. Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 Tbsp. of oil, stirring often and reducing the heat to medium, if necessary. Drain and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger vinegar and chili pepper sauce to the onions. Stir in chopped water chestnuts and sesame oil; continue cooking about 2 minutes.
3. Arrange lettuce leaves around the out edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf, pour some of the sauce over the meat. Wrap the lettuce around the meat like a burrito and enjoy!

Tex Mex Won Tons

These were also, just okay. I think it's a good concept but a little bland upon execution.

Tex-Mex Won Tons

½ lbs. ground beef
¼ c. chopped onion
2 Tbsp. chopped green pepper
½ of a 15-ounce can refried beans
¼ c. shredded cheddar cheese
1 Tbsp. catsup
1 ½ tsp. chili powder
¼ tsp. ground cumin
4 dozen won ton skins
Cooking oil or shortening for deep frying
Taco sauce

For filling: in a large skillet cook, ground beef, onion, and green pepper till meat is brown and vegetables are tender. Drain off fat. Stir beans, cheese, catsup, chili powder and cumin into meat mixture; mix well.
Place wonton skin with one point toward you. Spoon a generous teaspoon of meat mixture onto center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner; moisten point and press to seal. Repeat with remaining wonton skins and filling.
Fry, a few at a time in deep hot fat (375˚) about 1 minute per side. Use a slotted spoon to remove won tons. Drain. Serve warm with taco sauce.

Yield: 48 won tons

These can be frozen. To reheat: loosely cover the appetizers and heat in a 350˚ oven for 10 to 12 minutes.

Appetizer Meatballs

I would decrease the amount of oats by half or use breadcrumbs instead, and I would increase the amount of sauce by half again. I also added more garlic powder, because I like garlic and a squirt of grainy mustard since I had it in the refrigerator, needing to be used, and a generous dose of cayenne. These were very tangy. 5 stars!

Appetizer Meatballs

2 lbs. ground beef
1 lbs. pork sausage
1 (5oz) can evaporated milk
½ tsp. ground pepper
2 tsp. chili powder
2 tsp. salt
2 eggs
½ c. chopped onions
2 c. old-fashioned oats

Sauce:
2 c. catsup
1 ½ c. brown sugar
1 tsp. liquid smoke
½ tsp. garlic powder
½ c. chopped onions

1. Mix all meatball ingredients together; shape into small 1” diameter balls.
2. Place in baking pan in single layer.
3. Combine sauce ingredients and pour over meatballs.
4. Bake at 350˚ for 1 hour

Cheeseburger Soup

I've never made this one before, so I can't vouch for it yet. As I'm going pretty meatless, I'm going to take veggie "Meatballs" break them up and use them instead of the ground beef.



½ lbs. lean ground beef
½ c. chopped onion
¾ c. shredded carrots
¾ c. chopped celery
1 tsp. dried basil
1 tsp. dried parsley
6 c. chicken broth
2 lbs. potatoes, peeled and diced
3 Tbsp. butter or margarine
¼ c. all-purpose flour
¾ lbs. processed reduced-fat American cheese, cubed
1 ½ c. milk
¾ tsp. salt
½ tsp. pepper

Cook ground beef in a large pot over medium-high heat about 3 minutes, stirring until meat crumbles. Add onion and next 4 ingredients, and sauté 4 minutes or until beef is no longer pink. Drain well. Return beef mixture to pot.
Stir in chicken broth and potatoes. Bring to boil; cover, reduce heat, and simmer 10-12 minutes or until potatoes are tender.
Melt 3 Tbsp. butter in a nonstick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned.
Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.
Whisk in cheese and next 3 ingredients just until cheese melts.

Yield: 12 cups