Alli's Blog Beef and Broccoli

 Ingredients:

10 oz ground beef
3 oz butter
9 oz broccoli
4 oz cheese (I used marbled cheddar)
1 tsp garlic powder (or more to taste)
1 tsp onion powder (or more to taste)
Salt and pepper (to taste)
Cayenne pepper (a few shakes optional, if you like it spicy)

https://dancingthroughtherain.com/beef-and-broccoli-bake/?fbclid=IwAR1Q_895PTahw-jRVM6FsgJ4ItD7GWbUOAQ9ZeBMHrmRSLpxZk6s92i-95o

Rinse and trim the broccoli. Using a cutting board, cut it into small florets.

Take out a large frying pan and heat your butter. Brown the ground beef on medium-high heat and season it to taste with the spices of your choice in the ingredients list. I usually just do a dash of each and then taste it once all of the beef is cooked through. You’ll be adding more seasoning in a minute. 

Reduce the heat to low and pull out a second frying pan. In the second pan, on a second burner, fry the broccoli in a Tbsp of butter for a few minutes. While it is frying, be sure to stir your ground beef to keep it from over-browning.

Add the broccoli to the cooked ground beef and season everything with another dash of spices. Stir everything together to make sure that the spices have mixed through. 

Take your broccoli and beef and place it into a casserole or au gratin dish. Top the beef and broccoli with your favorite shredded cheese and broil it in the oven for about four minutes. 

If you’d prefer not to use the oven, you will be able to get some melty cheese going on top of the beef and broccoli without it (just because of how hot it will be after cooking), but the oven is what creates the cheesy crispiness. Serve hot and enjoy!

Thai Basil Beef

1. Ingredients

   1 14-ounce can unsweetened coconut milk

   1 stalk lemongrass, thinly sliced, or 3 to 4 slices peeled fresh ginger

   1 cup jasmine rice

   1/4 cup plus 1 teaspoon low-sodium soy sauce

   Juice of 2 limes

   1 tablespoon sugar

   2 Persian cucumbers, quartered lengthwise, then halved

   1 cup packed fresh basil, roughly chopped

   2 tablespoons vegetable oil

   1 pound ground beef

   1 red bell pepper, finely chopped

   3 cloves garlic, minced
2. https://www.foodnetwork.com/recipes/food-network-kitchen/thai-basil-beef-with-coconut-rice-3854718
3. 
   
4. Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
5. Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
6. Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
7. Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
8. Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.

Flaky Beef Turnovers

6 oz. boneless ribeye steak, cubed (or use crock pot beef)
2 potatoes, peeled and diced
3 TB dry onion soup mix (not if you use crock pot beef)
2 TB ketchup
1 tsp worcestershire sauce
1 TB fresh parsley, chopped (yeah right!)
10oz. package puff pastry shells

In a large bowl, stir together beef, potatoes, onion soup mix, ketchup, worcestershire sauce and parsley.
On a lightly floured surface roll out each shell into a 7" circle.
Fill each pastry circle with 1/4 cup of the mixture then lightly brush pastry edges with water.
Fold circles in half and seal edges with fork.
Cut several slits in the tops of each turnover to vent the steam and place on a lightly greased baking sheet.
Bake at 400° for 20-25 minutes or until golden brown.

Philly Cheese Steak

mushrooms
green pepper
shredded mozzarella or cheddar
1 white onion
rolls
butter
crock pot beef
giardiniera

Sautee sliced onion in a pan with butter then add green pepper and mushrooms.
Warm beef up a little bit in the microwave.
Put everything in a roll, top with giardiniera if you can do the spice then add cheese and put in toaster oven until cheese is melted.

Crock Pot Beef

Oh yeah. It falls apart and everything. Use it for stroganoff or philly cheese steak or just serve with 2 different color vegetables, local and in season.

2 lbs of chuck roast
dry onion soup mix

Rub the roast with your onion soup mix and wrap it in 3 layers of foil.
Keep it in fridge overnight.
Cook on low for 8 hours - careful when you unwrap it as the hot juice will be coming out between each layer of foil.

Beef Stroganoff

1 lb. of very tender already cooked crock pot beef
1 white onion, chopped
10 3/4 oz. can cream of mushroom soup
1 cup sour cream
1 cup beef broth
1//2 cup water
3 cups wide egg noodles cooked

Cook the onion in a skillet then add the remaining ingredients.
Bring to a boil then reduce heat.
Cover and simmer for 10 minutes or until noodles are tender.