Tag Archives: Beef

Slow Cooker Moroccoan Beef Tangine

I love this one pot recipe, so delicious and rich. You can make couscous or rice with this recipe. I many times eat is as a stew, nothing added! This recipe makes 4-6 servings of deliciousness.Moroccoan Beef Tangine

2 tablespoons oil
2 pounds cubed stew beef
1/2 tablespoon salt
1/4 tablespoon black pepper
1  tablespoon garam masala
2  tablespoons ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon sweet paprika
1/2 tablespoon chili powder
1 large onion, diced
4 cloves of garlic, minced
1/4 cup coriander
1 16 ounce can of stewed tomatoes
1 6 ounce can of tomato paste
2 cups beef stock
1 small pumpkin, seeded and diced
1/4 cup dried prunes or apricots, minced (leave out if desired, for my low-carb meals I do not add this at all and instead use dried sugarless cherries)
1 16 ounce can of chickpeas, drained and rinsed (for low-carbers use soy balls that are soaked in hot water instead)
4 tablespoons slivered almonds

Couscous, a low-carb couscous alternative or rice

Combine the spices together and rub massage it into the beef and allow it to marinate in the refrigerator overnight or for a minimum of an hour.

Bring a large pot to medium heat, add oil and brown meat.

Throw all of the ingredients but the chick peas in the slow cooker and set on medium heat for 6 hours.

Add the chick peas and prunes and cook for another 30 minutes.

Serve with slivered almonds sprinkled on top for added crunch.

To Brine or Not To Brine: ALWAYS BRINE!

Brining is the process of soaking anything in or saturate with salty water. This does not make the meat, vegetables or whatever you brine (I am not really sure what else you would want to brine) salty, it actually allows the water and flavor to flood every cell in the meat. It also takes any cut of meat that may be tough and tenderizes it. This easy technique can be used on ay cut of meat.
The Perfect Grilled Citrus Chicken

For all of the brines, immerse the meat in water and place in the refrigerator for a minimum of an hour, overnight or leave in the freezer labeled (cause it is very hard to tell what it is, duh!) Before you cook the meat, allow it to sit on the counter for 15 minutes out of the brine, pat dry. By patting the meat dry, you are removing the excess liquid which will allow the meat to brown.

You can watch my YouTube video on the topic here.

Thanksgiving/Christmas Brine
1 1/4 cup no-iodine added salt (2 cups Kosher or coarse salt)
1/2 cup brown sugar or sugar substitute (I love me some stevia)
1 gallon vegetable stock
4 sprigs rosemary
4 sage leaves
1/2 onion, sliced
1 tablespoon black peppercorns
1 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon ice water

Chicken Wings Brine
6 cups cold water
1/3 cup no-iodine added salt (1/2 cup kosher or coarse salt)
1/4 cup freshly squeezed lemon juice
1/3 cup sugar or sugar substitute (I love me some stevia)
1/4 cup white vinegar
1/4 red pepper flakes
2 tablespoons black pepper
2 tablespoons hot sauce of your choice
2-3 pounds chicken wings

Poultry or Pork Apple  Brine
1/2 gallon cold water
2 quarts apple juice
2 cup no-iodine added salt (3 cups Kosher or coarse salt)
1/2 cup brown sugar or sugar substitute (I love me some stevia)
10 whole cloves
1 1/2 teaspoons allspice berries
1 tablespoon ground nutmeg

Spicy Turkey Brine
2 quarts vegetable stock
1/2 cup no-iodine added salt (3/4 cup Kosher or coarse salt)
1/2 cup sugar or sugar substitute (I love me some stevia)
1 tablespoon black peppercorns
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 cinnamon stick
2 quarts cold water

Apple Cider Poultry or Pork Brine
2 gallons water
4 cups apple cider
3 oranges, cut into quarters with peels
1 lemon, cut into quarters with peel
2 cups no-iodine added salt (or 3 1/2-cup Kosher salt or coarse salt)
2 cups packed brown sugar or sugar substitute (I love me some stevia)
2 tablespoons dried rosemary
5 cloves garlic, smashed
3 tablespoons peppercorns
6 whole bay leaves
2 apples, cut into quarters
1 tablespoon whole allspice, coarsely crushed
1 inch of ginger, peeled and sliced

Poultry or Pork Maple Brine
4 quarts water
2 cups dark brown sugar or sugar substitute (I love me some stevia)
1 cup soy sauce
1 cup maple syrup
1 cup white vinegar
1/3 cup no-iodine added salt (1/2 cup kosher or coarse salt)
8-10  cloves garlic, smashed
6-8 whole bay leaves
3 large sprigs of thyme
2 teaspoons whole peppercorns

Simple Fish Brine
1 gallon water
2 cups no-iodine added salt (or 3 1/2-cup Kosher salt or coarse salt)
2/3 cup brown sugar or sugar substitute (I love me some stevia)
2 lemons, quartered with peel on

Beer Fish Brine
4 cups light ale
1/2 cup sea salt
1/2 cup brown sugar or sugar substitute (I love me some stevia)
1/4 cup pickling spice
1/4 teaspoon cayenne pepper
1/4 teaspoon old bay seasoning

Steak Brine
6 cups water
1/4 cup sea salt
2 teaspoons whole peppercorns
4-6 cloves garlic, smashed

Sweet Poultry/Pork Brine
2 quarts chicken broth
1 cup white vinegar
2 cups no-iodine added table salt (non-iodine)
2 cups honey or sugar substitute (I love me some stevia)
2 tablespoons whole cloves
8-10  cloves garlic, smashed

Smokey Poultry/Pork/Steak Brine
4 quarts water
2/3 cup sea salt
2 teaspoons whole peppercorns
4-6 cloves garlic, smashed
1 onion, sliced
1 tablespoon liquid smoke

Hawaiian Poultry/Pork Brine
4 quarts pineapple juice
2 oranges, quartered with peel
1 lime, quartered with peel
2 cups brown sugar or sugar substitute (I love me some stevia)
1 1/3 cups soy sauce
1/2 teaspoon liquid smoke
1 cup maple syrup
1 cup no-iodine added salt (1 1/2 cups Kosher or coarse salt)
6 cloves garlic, cut into halves
4-6 whole bay leaves
2 tablespoons red pepper, crushed

Cornedbeef/Pastrami Brine
4 quarts water
1 cup kosher salt
10-12 cloves garlic, smashed
3 tablespoons pickling spices
1/4 teaspoons juniper berries
8 bay leaves

Italian Brine for Pork/Beef/Steak
6 cups water
¼ cup kosher salt
¼ cup red wine vinegar
3 tablespoons dijon mustard
1 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 tablespoon rosemary, chopped
6 cloves garlic, smashed
2 tablespoons sugar or sugar substitute (I love me some stevia)
1 teaspoon red pepper flakes

Fourth of July

I love everything that Independence Day stands for: reaffirming your commitment to freedom, Fourth of Julyliberty and the freedom of choice. What a beautiful concept.

As I celebrate everything else in life, I celebrate this wonderful holiday with the fs: food, friends and family.

I have compiled together all of my favorite recipes to make your Independence Day gathering that much easier. You can find all of my recipes on Pinterest.

What about decorating? I like to keep it very simple when it comes to cookout decorations. Leave out huge bowls filled with raspberries, blueberries and whipped cream. This will run the center of the table and place the desserts and appetizers at the center on top of cake stands of varying sizes. This keeps the gathering communal because it forces everyone towards the food, then they can sit down and make some new friends. Also, this makes cleanup so easy because you don’t have to worry about pulling up the decorations and putting them away. I am a huge fan of simplistic beauty.

Regardless of what you make, who you spend the day with or what you do; please remember one thing. We are so fortunate to live in a country where we have so many rights that have been fought for and preserved by countless men and women. Remember to thank a veteran for their service. Happy Independence Day!


Father’s Day Brunch Ideas

Best Dad!Father’s day is right around the corner! Are you excited?? I always say that everyone goes all out for Mother’s Day but what about our dad’s? They deserve as much love and attention, so let’s try to make this Father’s Day the best yet!

Brunch out at a nice restaurant is always nice but I find that on holidays like this, everything is booked, solid. Also, do you really want to fight the crowds (love the traffic) to wait in line for 30-60 minutes for a reservation you made for sub-par food? On crazy days like this, restaurants are trying to push out orders so fast that sometimes the quality of food isn’t as great. Not only that, but you are stuck listening to kids cry, it is so loud you can’t hear yourself think and you feel rushed so the next person can be seated for their reservation. YIKES!

Why not avoid this all together and take dad and mom out the night before and then spend Sunday at home? Plan a great family brunch/bbq and serve dad his favorite foods. Lucky for you, I have compiled together a list of my favorite dishes for dad! Visit my Pinterest Page to see all of the recipes that I have compiled for this special day!

Now that the meal is planned, what about dad’s gift? If you still haven’t found dad the perfect gift, no worries! I done the leg work for you already and compiled together a list of great gift ideas any dad would love.

The Ultimate Hawaiian Burger

The Ultimate Hawaiian Burger As with any construction project, it is important to start with the base. If your burger patty is not flavorful and delicious, the toppings can’t do anything but mask the flavor.

This makes 4 very generous hamburgers.

Patty Ingredients
1 egg, beaten
1 bunch fresh chives, minced
2 cloves garlic, minced
Pinch of sea salt
Freshly ground black pepper
1 pound fresh ground chuck
2 to 3 tablespoons canola oil

Topping Ingredients
4 fresh pineapple slices, 1/2-inch thick slices
1/4 cup unsalted butter, melted
1 cup mozzarella cheese
4 brioche buns, toasted and cut in half
Red onion, sliced into 4 ½ inch thick slices
8 pickle slices
Jalapenoe, sliced
4 slices of pepper jack or plain jack cheese

Sauce Ingredients
½ cup crumbled Feta cheese or blue cheese
1/4 cup mayonnaise
1 avacado, mashed
Pinch sea salt
Freshly ground black pepper

Add the beef and seasonings and gently mix together  for 30 seconds but you don’t want to over mix, cover and set aside.

Turn the grill on to high heat and once up to temperature, turn it down to medium. Brush the pineapple slices with a bit of oil and allow them to cook for 30-60 seconds on each side until beautiful grill marks are visible. Set this aside.

Divide the ground beef mixture into four equal parts and create the patties so they are 1-inch thick. Add the patties to the grill and allow them to cook for 3-5 minutes on each side depending on how you like your patties cooked.

In a non-stick pan, toast the jalapeno and pickle slices, add the mozzarella cheese and dump into a plate immediately and cover with the hot pan. This will melt the cheese.

Sauce Directions
Combine together the ingredient.

On the bun, add the sauce to the bottom followed by the patty, sliced cheese, onion, quarter of the mozzarella topping. Place the pineapple slices on the side along with the top of the bun.

Cheesy Spicy Quesadilla

Cheesy Spicy QuesadillaI know everyone loves a good cheese quesadilla, but my version adds a kick of heat and flavor to this family favorite.

4 10-inch flour tortillas
1 cup pepper jack cheese, granted
1 chorizo, crumpled
1 Serrano peppers, thinly sliced
1 jalapeño pepper, thinly sliced
2 tablespoon vegetable oil
1/2 cup salsa
1/4 sour cream
1 lime, cut into wedges

Preheat your counter top grill or griddle pan to medium.

Cover two of the tortillas with ¼ cup of the cheese on the bottom half of each one, leaving 1/4 inch from the corner. Scatter peppers and the chorizo over the cheese and place the remaining tortillas to cover the quesadilla. Brush both sides of tortillas with oil.

Place on grill one at a time and flip after 2-4 minutes after the bottom crisps up and browns.

Serve immediately with salsa, sour cream and limes.

Korean Bibimbap

Korean BibimbapThis is truly the food of the gods and does wonders for a hangover, not that I have ever drank in excess and required a hangover remedy. Just saying Bibimbap (pronounced pibimp͈ap̚) is so much fun that I made up reasons to use the world the whole day. This dish is served all over Asia as a breakfast item and can be found on the carts of street vendors. There is something so elegantly delicious found in the dish’s simplicity.

1 tablespoon dark sesame oil
1/2 cup bean sprouts,
1/2 cup spinach
1/2 cup shiitake mushrooms, thinly sliced
2 cups Steamed white rice
2 cups Korean Bulgogi
1 carrot, julienned
4 eggs, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce (to your taste)
Sriracha or the traditional Gochuchang Sauce (spicy pepper sauce)

Gochuchang Sauce Ingredients
4 tablespoons gochuchang (available at Asian grocery stores)
1 tablespoon sesame oil
1/2 teaspoon soy sauce
 tablespoon sesame seeds
1/2 tablespoon sugar
Gochuchang Sauce Directions
Combine the ingredients together and serve.

Sauté the bean sprouts, spinach and mushrooms separately with a little of the sesame oil and season with salt and pepper.

Add 1/2 cup of rice to each bowl and top with 1/2 cup of Korean Bulgogi, a quarter of the carrot, bean sprouts, spinach and mushrooms. Place each item separately, the beauty of this dish is that the diner gets to mix everything together.

Place an egg on top of each bowl and sprinkle with the sesame seeds and a drizzle of the oil and soy sauce.

Add an egg on top of each bowl. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce. Each diner can add as much or as little of the sriracha sauce as they want. They should mix everything together before dining.