Prime Rib Rub

Ingredients

* 1 bone in prime rib beef roast, 3 ribs, about 6 pounds
* 5 garlic cloves, smashed
* 1/4 cup grated fresh or prepared horseradish
* Leaves from 2 fresh rosemary sprigs
* Leaves from 4 fresh thyme sprigs
* 1/2 cup kosher salt
* 1/4 cup freshly ground black pepper
* 1/2 cup extra-virgin olive oil


Directions

Preheat the oven to 275-350 degrees F. (depends on how much time you have the lower the temperture the better the roast.)

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 135 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board cover with tin foil and let it rest for 20-30 minutes before carving. Throw back into oven on broil to crisp up the crust if wanted.

Italian Steak

2 Tbsp olive oil
2 Tbsp red wine vinegar
2 Tbsp Honey Dijon mustard
2 Tbsp ketchup2 cloves garlic, chopped
1 tsp Italian seasoning
1 3/4 lbs lean flank steak
1/2 tsp salt
1/4 tsp pepper

1. Whisk oil, vinegar, mustard, ketchup, garlic and Italian seasoning in a medium bowl. Combine with steak in a large resealable plastic bag shake to coat steak. Refrigerate for 4 hours or overnight.

2. Heat broiler or stove top grill pan, lightly grease. Season steak with salt and pepper. Broil or grill steak 3 minutes per side or until internal temperature reaches 125 for medium rare. Let stand 5 minutes; thinly slice against grain.

Hearty Taco Soup

1 lb ground beef - cooked and excess fat drained
1 can diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can beans (black, kidney or pinto) drained and rinsed
1 onion, chopped
4 stalks celery, chopped
4 large carrots, chopped
1/2- 1 packet taco seasoning (depending on spice preference)
1 packet dry ranch dressing mix
1/2-1 cup water

1. Mix all ingredients together in large stock pot. Bring to a boil and then simmer for 45 min- 1 hour until vegetables are tender.
2. Garnish with sour cream, cheese and fritos.

The soup was a little thick, so if you want a soupier soup add more water or tomato sauce! I came up with this recipe by combining 3 other Taco soup recipes.

Dinner Quiche

1 refrigerated pie crust (from a 15 oz pkg)
1 lb ground beef
1/4 cup ketchup
1 Tbsp Worcestershire sauce
1 medium red onion, diced
2 packed cups baby spinach
1 cup grape tomatoes, halved
1/4 tsp salt
1/4 tsp pepper
5 large eggs
3/4 cup milk
2-3 Tbsp Dijon mustard
1 cup shredded cheddar cheese

1. Heat oven to 400°. Unroll crust and roll out slightly. Fit into the bottom and up the sides of a 9 inch deep pie dish. Flute edge. Line crust with nonstick foil. Bake @ 400­° for 12 min. Remove foil.
2. Meanwhile, cook beef in a large nonstick skillet over medium-high heat, 5 min, breaking apart with a spoon. Spoon into a bowl and stir in ketchup and Worcestershire sauce.
3.In same skillet, cook onion for 5 min over medium heat. Add spinach and tomatoes; cook 3 minutes. Season with 1/8 tsp each of the salt and pepper. Stir in beef.
4. Transfer beef mixture to crust. In medium bowl, whisk together eggs, milk, mustard and remaining 1/8 tsp each salt and pepper. Sprinkle cheese over filling. Carefully add egg mixture. Bake @ 400° for 35-40 minutes. Let stand 5-10 minutes before slicing.

The original name for this was Cheeseburger Quiche, but that sounded a little too scary for me so I liked Dinner Quiche better! It was a big hit with everyone and the only change I made was I used diced tomatoes instead of grape tomatoes. And next time I will bake it on a cookie sheet, we had some bubble over into the bottom of the oven...ick.

Cannelloni

1 pkg Egg Roll Wrappers
1lb lean ground beef
1/2 medium onion chopped
1 clove garlic, minced
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dried
1/2 tsp Italian herb seasoning
1 cup Shredded Monterey Jack cheese
Sauce:
1 can (15 oz) tomato sauce
1/2 cup chicken broth
1/2 tsp Italian herb seasoning

1. Crumble meat into skillet; add onion and garlic. Cook over medium heat until meat is browned 4-5 minutes. Discard excess oil. Add spinach and Italian herb seasoning; mix well. Let mixture cool. Combine sauce ingredients in a bowl. Pour half of the sauce into a 9x13 baking pan.
2. For each cannelloni, spoon 1/3 cup of mixture at one end of the wrap, roll wrap around filling and place the seam side down in pan. Pour remaining sauce over top, being sure to moisten ends of each wrap.
3. Cover and bake at 350° for 40 minutes. Uncover, sprinkle with cheese and return to oven; bake until cheese melts about 5-7 minutes.

We really enjoyed this, but I would have liked more sauce so I will be making more for the next batch!

Tasty Pulled Beef

3-4 lb roast
1 bottle Italian dressing ( I just made mine from a packet)
1 pkg onion soup mix
2-3 cloves garlic, minced

Trim fat off roast, place in crockpot.
Combine dressing and soup mix. Once well combine add minced garlic.
Pour dressing over roast, turning roast to coat with dressing mixture.
Cook on low 8-10 hours. Turning once during cooking time.
Take roast out, and strain juices, reserving juice. ( I even stuck my "juice" in the freezer for a few minutes to get the fat to separate after I strained it) Shred roast with forks and return meat to crockpot. Pour desired amount of juice over meat, I used about a 1 1/2 cups. More or less depending on how juicy you want your meat.

We served it on buns with all the regular condiments. The next day I enjoyed it over rice with tomatoes.

Thai Beef Salad

1 packet Ranch Dressing Mix
3/4 cup mayo
3/4 cup unsweetened coconut milk
2 Tbsp lime juice
1 lb thinly sliced roast beef
1 cucumber, sliced
1/4 cup cilantro leaves
1 cup sliced bamboo shoots
1/4 cup chopped peanuts

Combine mayo, coconut milk, dressing mix and lime juice in small bowl or jar; chill at least 30 mins. Arrange beef, cucumber, cilantro and bamboo shoots on a large platter. Pour dressing in a thin stream over salad. Sprinkle with peanuts.

I used left over roast from the cross rib roast for this and it was great. I also had to substitute water chestnuts for the bamboo because the store was out, and I used light coconut milk to cut down on fat and calories and it worked great (and then I used the left over coconut milk in a smoothie mmm mmm good). Also we halved the dressing recipe and still had some leftover. I also added more salad greens to the salad served it with bread sticks. It was pretty tasty!

Cross Rib Roast

2 lbs Roast (the recipie calls for cross rib, but I have never used that cut)
2 Tbsp Balsamic Vinegar
2 Tbsp Minced Garlic
2 tsp dried Thyme
1 tsp dried rosemary
1 Tbsp salt
1 tsp pepper
1 Tbsp olive oil

1. Brush Roast with balsamic vinegar
2. Make a paste with remaining ingredients and apply to meat.
3 Roast meat @ 450° for 15 min, reduce heat to 350 and cook for 40-60 mins or until internal temperature is 125°.
4. Remove from oven; cover loosely with foil and let stand 15 to 25 min.

If I have a big roast I've found it easier to cut it in 2 pieces and cook it so it is actually done in about an hour, otherwise it can take up to 90 mins. We love this recipe because the vinegar makes the meat so tender. And it is great in "left over" recipes, like the Thai Beef Salad.

Baked Ziti

1 lb ziti noodles
1 onion, chopped
1 lb ground beef or turkey
2 26 oz jars pasta sauce
6 oz provolone
1 1/2 cups sour cream
6 oz mozzarella cheese (about 3/4 cup)
2 Tbsp Parmesan cheese

1. Brown beef; drain. Add onion and sauce to beef, simmer 15 min.
2. Cook ziti noodles 8 min; drain. Grease 9x13 pan.
3. Layer 1/2 ziti, all provolone, all sour cream, 1/2 sauce, 1/2 ziti, all mozzarella cheese, rest of sauce. Sprinkle with Parmesan on top.
4. Bake at 350 for 35-45 min.

You can substitute penne or any tubular noodle that is similar to ziti. Also buy the slices of provolone and just lay them over the noodles and it works great! You can slice or shred the mozzarella, but I like mine shredded best.

I got this recipe from a co-worker years ago.

Cabbage Rolls

12 Cabbage leaves
1 lb lean ground beef
1/2 cup uncooked instant rice
1 can (15 oz) tomato sauce
1/2 tsp salt
1/8 tsp pepper
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 (4 oz) can mushroom pieces and stems, undrained
1 tsp sugar
1/2 tsp lemon juice
1 Tbsp cornstarch
1 Tbsp water

Side note from the recipe- Cabbage leaves will separate easily if you first remove the core from the head of cabbage and let the cabbage stand in cold water for 10 min. - I didn't try this but next time I will!

1. Cover the cabbage leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp. Remove leaves; drain.
2. Heat oven to 350.
3. Mix beef (RAW), rice, 1/2 cup of tomato sauce, the salt, pepper, onion, garlic and mushrooms.
4. Place about 1/3 cup beef mixture at stem end of each leaf. Roll leaf around beef mixture, tucking in sides. Place cabbage rolls, seam sides down, in ungreased square baking dish 8x8x2. ( I had to put mine in a 9x13 I don't know how they fit it in an 8x8)
5. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls.
6. Cover and bake about 45 minutes or until beef mixture is no longer pink in center.
7. Remove cabbage rolls to platter. Pour liquid from baking dish into 1 quart saucepan. Mix cornstarch and water; stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour sauce over cabbage rolls.

The recipe looks a lot more labor intensive than it is. I try to keep cooking simple at our house. And with a little planning this one is pretty easy! We did think it was a bit bland and next time might try and add more onions and garlic or maybe even some sausage to spice it up a bit. And I will cut the mushrooms up a bit before adding them also. Also I used 16 oz of Tomato sauce since I had 2 8 oz cans and I just divided them evenly where it calls for the tomato sauce! I will be making this again!

The recipe came from Betty Crockers Cookbook- Bridal Edition.

Beef with Snow Peas

Prep Time: 5 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 8
Ingredients

* 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
* ½ cups Low Sodium Soy Sauce
* 3 Tablespoons Sherry Or Cooking Sherry
* 2 Tablespoons Brown Sugar
* 2 Tablespoons Cornstarch
* 1 Tablespoon Minced Fresh Ginger
* 8 ounces, weight Fresh Snow Peas, Ends Trimmed
* 5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal
* Salt As Needed (use Sparingly)
* 3 Tablespoons Peanut Or Olive Oil
* Crushed Red Pepper, For Sprinkling
* Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. (Trust me it doesn't need more salt). Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

This recipe is very yummy and restaurant quality! I would add water chestnuts and maybe some mushrooms next time. Click on the title and it will take you to pioneer woman with step by step photo directions.

Thai Noodle Bowl

• 4 cups low sodium beef stock
• 2 Tbsp reduced sodium soy sauce
• 2 cups cooked roast beef cut into strips
• 6 oz soba (buckwheat) noodles, broken in half
• 1 1/3 cups shredded carrots
• 2/3 cups small broccoli florets
• 1 cup shredded baby spinach
• 1 Tbsp fresh cilantro

1. Bring stock & soy sauce to boil on medium- high heat. Stir in beef and noodles. Return to boiling; reduce heat, cover and simmer for 3 minutes.
2. Add carrots and broccoli. Simmer 12-15 more minutes, then stir in spinach and cilantro. Simmer 2 more minutes.

This was a hit at our house. The buckwheat noodles I bought this time had yams in them and the kids loved them. They are usually in the Asian section. I also added a bit of lime juice to my bowl and thought it was a nice touch! And I used steak instead of roast this go round and it worked just as well if not better than when I made it with leftover roast.

Pasta Sauce Pot Roast

If you need a new way to try pot roast give this a whirl! I found this recipe in Parents years ago and finally got around to making it on Sunday, it was fun for something a little different.

• 2 tsp vegetable oil
• 1 (3 lb) boneless chuck roast or bottom round roast, trimmed of fat
• 6 celery stalks, cut into chunks
• 1 lb carrots, peeled and cut into chunks
• 1 large turnip peeled and cut into chunks
• 4 medium red potatoes, cut into chunks
• 1 jar (26 oz) marinara sauce
• 1 can (14 oz) beef broth

1. Heat oven to 325. In Dutch oven (the pot kind not the camping kind), heat oil over high heat, add roast, and brown all sides, about 3 minutes per side, turning as necessary.
2. Add vegetables. Pour marinara sauce and broth over meat and vegetables and bring to a boil. Cook in oven 3 hours, covered. Let rest 20 minutes before slicing.

I thought there was there a little bit more liquid than there should have been but other than that it was a nice variation!

Awesome Sloppy Joes

This is my first time contributing to this blog, but I couldn't pass this one up. We decided to make Sloppy Joes for dinner, but without a can of Manwich, I was at a loss. (I know, it's sad really... but I'm learning!!!) So I googled "Sloppy Joe Recipes" and came across one that had salsa in the ingredient list and knew that that's the one! (We just finished making a batch of fresh homemade salsa) It's delish!!

Ruby Drive Sloppy Joes (AllRecipes.com)

1 lb. ground burger (we used buffalo, but I'm sure what ever you prefer is great!)
1 1/2 c. ketchup
1 c. chunky salsa (I used our homemade salsa)
2 T. brown sugar
1 T. Worcestershire sauce
2 T. white vinegar
2 T. Dijon (or spicy) mustard
1 T. hot sauce (we left this out for the kids sake and just added it to the adults sandwiches)
Buns!

**(I also added one large green bell pepper and it was SO good)

Season and brown your burger, drain. Add remaining ingredients and bring to a simmer. Let simmer for about 20-30 minutes to let the liquid thicken up and serve! Enjoy!!!

Caramelized Beef Skewers

Mmmnn.. I love to grill, the food always seems to taste so good! I tried this recipe tonight and it was excellent. Steve gave it two thumbs up:) I really liked it because I had all the ingredients on hand. We are also big A-1 steak sauce people so when I saw it was in the recipe I had to try it. This came from Kraft.

Caramelized Beef Skewers

1 lb beef (sirloin works best) steak, thinly sliced
1/4 C. A-1
1/4 C BBQ sauce
1 tsp. Dijon mustard

Marinate steak in 2 T. steak sauce and BBQ sauce. ( I did a lot more than that, I did about 1/8 of a cup of each) I marinated mine for about 4-5 hours, it would have probably been even better if I did it overnight.

Make sauce mixture using 2 T of steak and BBQ sauce and 1 tsp. Dijon mustard set aside for grilling.

Grill skewers until steak is cooked through, turning about every 3 minutes and brushing generously with the sauce mixture.

A tip using wooden skewers: soak them in water for about 30 min. so they do not burn.