Now that Halloween is behind us it’s time to think about the holidays ahead. I always feel that Halloween kicks off the holiday season, it does it my house. Once trick or treating is done and the Halloween decor has been put away I turn my attention to planning our Thanksgiving dinner and getting ready for Christmas. It’s a very busy time for me!
I think the weeks leading up to the holidays are busy for everyone, we need to shop, cook, bake, clean, decorate, and more along with all the daily work that we do. One this is certain holiday planning or not we still have to eat. Cooking and planning daily meals can be challenging during this season. I know many times we end up grabbing fast food on the way home or ordering in pizza just to have something to eat for dinner, but I really hate doing this. I get tired of eating out and I really do like my home cooking! So to make my life a bit easier I like to stock my freezer with pre-made dishes that we can pop in the oven on the days I don’t have time to cook.
One of the easiest things to work with are meatballs. I know, you can buy pre-made frozen meatballs at the grocery store, but my family hates them! I don’t like the spongy consistency, I find them very unappetizing. They don’t taste too good either. So I spend about 30 minutes one day and make my own meatballs which I freeze in ziplock freezer bags. They just need re-heating when I need them. Meatballs are great because they are very versatile; you can turn them into different dishes by adding just a few ingredients. I like to make meatball subs, Swedish meatballs, teriyaki meatballs, meatball soup, and of course spaghetti and meatballs. My grandkids love them with mac n’ cheese!
1 1/2 pound ground beef – don’t use the one that’s too lean, you need a bit of fat to hold it together and also give it a good flavor. I use ground sirloin or sometimes ground chuck which is a bit fattier.
1 tbls. minced garlic
1 tsp. garlic powder
1 tbls. Italian seasoning
1 tsp. fine sea salt
1 tsp. ground black pepper
1 cup Italian style breadcrumbs
1/2 cup freshly grated parmesan cheese – use the fresh cheese not the one in the green cardboard shaker
1. Place meat and spices in a mixing bowl.
2. Mix it all together using your hands. Make sure the spices are distributed through out the meat, but don’t over mix as it will get spongy.
3. Mix in cheese and bread crumbs.
4. Shape into ball. You can make any size ball you want, but don’t make them too big, they won’t cook in the middle. Try to make balls the same size so they cook evenly.
5. Place balls on a parchment covered baking sheet and bake in 400 degree oven for 20 minutes.
6. Remove from from oven and cool before place in ziplock freezer bags to freeze.
A warm and healthy Beef and Pumpkin Shepherd’s Pie loaded with so many beautiful flavors….where do I start? The beautiful beefy filling? The crispy Parmesan cheesy top? Or the creamy layers of pumpkin?
This recipe has been handed down to me by my one and only mother. I may only ever change a couple things, but really, this is perfection.
The beef mixture inside this Beef and Pumpkin Shepherd’s Pie is like beast mode a la Arnold Schwarzenegger. The Terminator of Shepherd’s Pie…or Cottage Pie. Whichever one rocks your socks. So much happening it may not be like your normal average Shepherd’s Pie, but since when are we normal anyway?
One slice of this mountain of glory and you’ll be so full and fulfilled in every way possible, you won’t want a nothing else after it.
1 kg | 2lbs butternut or kent pumpkin , washed, peeled seeded and cubed (I usually use 1/2 a kent pumpkin)
2 tablespoons gravy powder , whisked in 1/4 cup boiling water (until free of lumps): or you can substitute the gravy
powder with cornflour/corn starch.
4 cups baby spinach leaves , washed
2 tablespoons chopped flat-leaf parsley
1/2 cup finely grated parmesan cheese
Preheat oven to 200C | 400F. Combine pumpkin and potatoes with just enough water to cover them, in a large saucepan/pot over medium heat, and boil until tender. Alternatively, microwave or steam them until soft. Drain well, add the butter/spread and mash until smooth and creamy. Season with salt to suit your tastes.
Meanwhile, heat oil in a separate large pan over medium – high heat. Add onion, carrots and capsicum, and cook stirring for about 5 – 10 minutes, or until onions become transparent. Add the garlic and cook stirring again, for about 2 minutes. Add beef and fry until meat is browned on all sides (break up all lumps with your wooden spoon). Add the tomatoes, cover pot with lid, reduce heat and simmer until tomatoes soften. When tomatoes are soft, add the peas, salt and vegetable stock powder, and simmer again covered with lid for about 10 minutes, or until all vegetables are soft and cooked through. Add gravy powder or cornflour/corn starch mixture. Cook stirring to combine all ingredients together until a sauce forms, reduces and thickens. Stir the spinach and parsley through, and take off heat.
Evenly spread half the pumpkin/potato mash into a large oven proof baking dish. Spoon the beef mixture over the top, and spread remaining pumpkin mash over the top of the beef.
Sprinkle evenly with parmesan cheese.
Bake until the top of the pie turns a golden brown and sauce is bubbling underneath (about 20 minutes).
Mechadong Baka (Filipino Beef Mechado) may be a lemony Filipino beef tomato stew with potatoes, carrots, and onions. Historically, the stew was created exploitation low cost and lean cuts of meat that had little or no fat/marbling. to assist add flavor, associate incision was created into every bit of meat and a strip of pork fat was inserted, as delineated at Kawaling Pinoy. This system is what gave the stew its name- Mecha that means wick for the strip of pork fat protruding of the meat sort of a candle. I served the Mechado over a bed of steamed rice; however Chad additionally likes it with Pandesal (Filipino Rolls).
While rummaging through recipes, I found varied amounts of condiment. Begin with 2 tablespoons and rise to four tablespoons supported style.
The instruction is well doubled to serve a lot of folks or create enough for leftovers. like several stews, the flavour is even higher future day.
Calamansi (Kalamansi, Calamondin Orange, Golden Lime, and Chinese Orange) may be a form of citrus native to geographic area. It’s a cross between the Mandarin Orange and Kumquat. The fruit has associate orange bitter flesh and a skinny, sweet rind that starts inexperienced, however turns orange because it ripens. The rind is commonly consumed with the flesh to supply a sweet bitter flavor. it’s normally found in Filipino Beef Mechado change of state, from garnishes to condiments. The fruit are often found within the manufacture department or the juice frozen in some markets that includes Filipino ingredients. If you’re unable to find it, substitute with lemon (I have seen mixtures career for one half fruit juice to three elements lemon juice), lime, or Meyer lemon.
2 tablespoons vegetable oil 1 medium onion 3 cloves garlic crushed 1 pound stew beef (chuck, round), cut into 1 1/2 inch pieces 1 cup water 1/2 cup tomato sauce 3 tablespoons calamansi or lemon juice 2-4 tablespoons soy sauce 2 bay leaves 1 large potato peeled and cut into 1 inch pieces 1 carrot peeled and cut into 1 inch pieces Salt and pepper to taste Steamed rice for serving
1. In a large pot, drizzle the oil over medium heat. Once hot, add the onions and cook, stirring occasionally, until softened. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the beef and cook, stirring occasionally, until browned on all sides. 2. Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours. 3. Add the potato and carrot. Continue to cook until the vegetables are tender. Season with salt and pepper to taste. 4. Serve hot with steamed rice.
THERE’S SOMETHING ALMOST MAGICAL ABOUT TRANSFORMING ONE OF THE TOUGHEST CUTS OF BEEF INTO TENDER, RICH, SMOKEY DELICIOUSNESS. DON’T BE INTIMIDATED – YOU DON’T HAVE TO BE A PITMASTER TO SMOKE A BRISKET TO BBQ PERFECTION!
It’s finally getting to that time of the year. Fire up those grills & smokers – it’s time to get outside & do some cooking!True BBQ is so AN art and in no manner am I master of it. i like BBQ – i like smoking – I’ll decision myself a “hands on” enthusiast .I picked up a stunning beef cut of meat on sale. the majority consider the value tag of an enormous hunk of meat and move into sticker shock. Really, though, after you calculate what percentage individuals are going to be fed from that 10+ pound hunk of meat you notice however very little you’re truly payment.
Depending wherever you reside, you may not have abundant of a cut of meat choice. It’s usually same to shop for grass fed beef or the most effective grade cut of meat, however there aren’t invariably decisions. I’m positive if you planned ahead, your butcher or merchandiser would be happy to order you a alternative cut of meat, however arrange I failed to. I went with a “USDA Select” cut of meat and it clad fantastic. There are “corned” briskets. You’re not reaching to wish that for smoking. cured briskets square measure brined – save the cured briskets for cabbage & potatoes or maybe a boeuf. I even have found smaller 3-4 pound items of “trimmed” cut of meat at my foodstuff. Sounds nice till you consider the value – they were averaging $30 usd. Eeeek – no thanks! very, I didn’t pay an excessive amount of a lot of for a full ten pound “packer” cut of meat.
When it involves smoking, temperature trumps. Use times as reference, however you’re keeping an eye fixed on the temperatures of your smoker and also the meat. There square measure plenty of things that may and can impact temporal order. Beginning temporary worker of meat, size of meat, your smoker & setup, outside temperature and also the quantity of times your jabbing around in your smoker square measure many common examples.
Hope you all love this Smoked BBQ Brisket recipe! Enjoy yourselves, your company and cooking out! I adore Heinz Kansas City BBQ Sauce and can’t wait to check out their whole line of regional BBQ sauces!
10 – 12 pound beef brisket 4 tablespoon kosher salt 1 tablespoon black pepper 1 tablespoon Hungarian paprika 1 tablespoon garlic powder additional salt & pepper Heinz Kansas City BBQ Sauce approx 2 – 3 tablespoons per slice of brisket Additional supplies – charcoal wood chunks or chips, aluminum foil, digital thermometer
1. The day/night before: 2. Dress brisket. Trim fat down to about 1/4″. Remove any silverskin. 3. Mix together salt, pepper, paprika and garlic powder in a bowl. 4. Rub meat down with spice mixture. 5. Wrap brisket in saran wrap and refrigerate. Do this at least the night before – 24 hours prior. 6. The day of: 7. About an hour before smoking remove brisket from fridge and let rest at room temp. 8. About half an hour before cooking – get smoker going and up to temp. You want to cook at about 225°. 9. My smoker has a water pan so i fill that with a 50/50 mix of water & apple juice. 10. Sprinkle a bit of kosher salt and pepper on brisket. 11. When smoker reaches temp, throw brisket in, fat side down. 12. I start with a handful of soaked mesquite chunks and add a chunk every hour of cooking. 13. Smoke until brisket temp reaches about 150°-160° (approx 3 – 5 hours) Carefully remove brisket, wrap tightly in a few layers of aluminum foil, and return to smoker. 14. Continue to smoke at 225° until brisket reaches 195° – 205° (approx 4 -8 hours) 15. Remove brisket from smoker and rest for an hour before cutting. 16. Cut meat against the grain (pay attention – there’s two different muscles on a packer brisket – so the grain will run different directions on each side) Cut just before before serving. 17. Slather cut slices with LOTS of Heinz Kansas City BBQ Sauce, serve and enjoy. It doesn’t get much better than this 😉 18. *NOTES* 19. Cooking times will vary greatly. Monitor smoker temp and meat temp – use a good digital thermometer. 20. Estimate about an hour smoking for every pound. Expect to add about 10-15 minutes to cook time every time you remove the lid off the smoker. 21. I use mesquite wood chunks for smoking – use whatever you prefer and follow bag instructions (soaking time etc) I added a handful of chunks when starting and added a chunk every hour until I wrapped the brisket in foil. After the brisket is wrapped, there is no need to add any more wood. 22. If you’re new to smoking you’ll find a wealth of information online. Spend a few hours researching & reading – it really makes all the difference!
Summer officially begins in 4 days! So get out that grill and get ready for some finger licking barbecue meats smothered in homemade Barbecue Sauce!
When it comes to barbecue sauce nothing beats homemade! I know why bother when there are literally dozens of different bottles and jars of barbecue sauce out there; each one boasting that they’re the very best! Not to mention there are so many different types of barbecue sauce on supermarket shelves you don’t know which one to buy. I know I get confused and end up pretty much choosing one at random, or choosing the one that’s on sale, then getting home only to find out I really don’t like it.
Well making your own barbecue sauce takes the guess work out of it and you know you’ll the it! But before I give you my recipe for homemade barbecue sauce let me ask you if you’ve got the rub. Yup that extra yum comes from the meat rubs you use before you slather on the barbecue sauce!
So if you don’t have your own recipe for meat rubs or don’t have a favorite brand to use then check out my chicken rub and my beef rub. They’re both delicious! I always have a jar full of these spice combos to use year round. Just click on the rub for the recipe and tips about using them.
Once you’ve rubbed your meat down and let it soak up all those spices you’re ready to grill!
Grill your meat until it’s almost done then brush on the barbecue sauce and grill just until it almost reaches your desired doneness. Then remove meat from grill and place it in a covered pot to rest for 5 minutes before serving. Don’t forget to serve a bowl of barbecue sauce on the side for those folks who want to add more.
Now scroll down for my homemade barbecue sauce recipe. Happy grilling!
Ever wonder how those barbecue joints make such delicious barbecued brisket and ribs? If you’re trying to make it at home by slathering your meat with barbecue sauce it’s not going to be the same. Yes sauce matters, but the secret’s in the rub; the BBQ beef rub!
Of course you can buy all sorts of meat rubs from the supermarket, some are even pretty good. But if you want something outstanding nothing beats homemade. Oh and if you you’ve been rubbing dry spices on your meats try this little trick. Stir 2 tablespoons of rub into a tablespoon of olive oil then rub it on your meat. It makes a world of difference!
With summer in full swing it’s time to step up your grilling with this yummy BBQ Beef Rub! Use it on brisket, ribs, or even steaks!
Couple more tips before I give you my BBQ Beef Rub recipe.
Rub the olive oil mixture onto your meat and let it rest in the fridge for at least 2 hours.
Remove seasoned meat from fridge and let it sit on the counter for 30 minutes before grilling this brings meat temperature down to room temperature.
Grill covered until it almost reaches desired “doneness” then brush on BBQ Sauce. Grill until it’s almost to your desired doneness and place in covered pot. You see even if you remove the meat from the grill or oven the meat continues to cook for about 5 minutes. That’s why you want to remove the meat from the grill BEFORE it reaches the doneness you want. If you don’t remove the meat until it reaches the doneness you want you end up with over cooked dry meat.
Let meat rest in pot for 5 minutes before serving. The resting period seals in the juices and allows the meat to reach the desired doneness.
Having said that scroll down for my BBQ Beef Rub recipe! Happy Grilling!