GRILLED STEAK SANDWICH w/ horseradish spread

I'm not dead...but I'm not going to lie to you...most days I feel like I am. This has been a rough pregnancy. I fell sick pretty much 24/7. I don't remember being this sick with little r, but my husband says he does. I think it just feels worse, because this time I'm already a mom, and as sick or tired as I feel, I still have to be a mom. With little r I was working full time, but I worked from home. This brought lots of flexibility. I worked around naps and bathroom runs. I could work late at night or in my jammies. Oh well...both situations have their good and bad.

Unfortunately this time around, it's my blog that's suffering the most. I hope you'll all hang on with me. I usually start to feel better around 14 -16 weeks. Can you take another month of inconsistency??

I do have a yummy and easy recipe for you today. This is my take on a recent Cusine at Home recipe. It was a big hit with my hubby. I suppose you really can't go wrong with a steak sandwich...right?

GRILLED STEAK SANDWICH w/ horseradish spread
(Inspired by a Cusine at Home recipe)

For the Horseradish Spread:
¼ C. Mayo
¼ C. cream cheese, softened
2 T. sour cream
2 T. horseradish
2 scallions; chopped
1 T. white wine vinegar
1 t. Dijon mustard
Salt & pepper to taste

For the Steak Sandwich:
1 lb. flank or sirloin steak, olive oil, salt & pepper
4 roll’s of choice
2 C. fresh spinach
1 C. thinly sliced cucumber

1. Combine all the ingredients for the spread. Whisk until well combined. Set aside.
2. Preheat the grill to medium-high.
3. Coat the steak with olive oil and season with salt & pepper. Grill steak, covered 3-4 minutes per side for medium rare, or 5-6 minutes per side for medium.
4. Remove steak from the grill, tent with foil, and rest for at least 5 minutes.
5. Slice steak against the grain into thin strips.
6. Reduce grill heat to low. Brush cut side of bread lightly with oil; season with salt & pepper. Grill bread, cut side down, covered, until lightly toasted about 1 or 2 minutes.
7. To serve, spread horseradish spread on the cut side of bottom bread. Layer with spinach, steak strips, and cucumber, then top with remaining bread.
8. Serves 4.

BALSAMIC HONEY LIME MARINATE

I have a love hate relationship with summer. I really do love summer and we are having the best summer. Long hours playing in the sun, long days at the pool, vacations planned, a few camping trips coming up, and many many barbeque's.

But at the same time I'm feeling so overwhelmed. I have so much on my plate, so many obligations. After all, I am the mom. Who do you think plans, organizes, and executes all the summer fun? Mom does, of course! And that's the part I really hate some times.

I know it's worth it! Summer is worth it! I mean this is what I've been waiting for all winter. I just need to commit to the love, despite all the hard work. Because there really are sooo many things to love!

Like this recipe for one! I like to grill all year round, but it so much more fun in the summer. The last couple weeks I've been experimenting with all kinds of marinates, and this is one we have deemed a new favorite! It is absolutely amazing!! You really really need to try it.

I cubed my steak, marinated it, and made shish kabobs with fresh veggies. I can't wait until the veggies can be fresh from my garden.

BALSAMIC HONEY LIME MARINATE
(Mindi Original)

½ C. honey
½ C. lime
½ C. Balsamic Vinegar
½ C. canola oil
2 t. garlic powder
1 t. salt
1 t. pepper

1. Combine all the ingredients in a mixing bowl. Wisk to combine.
2. Poor over steak, chicken or pork.
3. Allow the meat to marinate for at least 2 hours or over night.
4. Grill meat accordingly.

SHREDDED BBQ BEEF

My sweet husband came home from work a couple weeks ago and said, "Mind, can I ask for a belated birthday gift, or early father's day gift?" In my head I'm thinking...oh no...he's found some electronic devise or camping item that he wants to buy. That's never a good sign for out savings account. So I braced myself and dared to ask, "what is it?"

But to my amazement all he wanted was for me to make shredded BBQ beef sandwiches for dinner one night the next week. Along with my relief, I felt a little sadness...my poor husband thinks a request for his favorite meal needs to be a part of some birthday or holiday gift. Where did I go wrong...or where did I go right??

Well, needless to say...I gladly fulfilled his request. What can I say, my husband really enjoys a good BBQ sandwich! I hope you do too.


SHREDDED BBQ BEEF
(Mindi Original)

3-4 lb. chuck roast*
1 C. ketchup
3 T. Dijon mustard
2 T. Worcestershire sauce
1 T. balsamic vinegar
½ C. brown sugar
2 T. hot sauce
1 t. garlic powder
1 t. lemon pepper
½ t. ground ginger
1 t. salt
½ t. black pepper
6-8 buns

1. Rinse and dry your roast. Place it in a large crock pot. Season with salt and pepper.
2. In a mixing bowl combine the rest of the ingredients. Pour over the roast.
3. Cook on high for 3-4 hours or on low for 4-6 hours.
4. When the roast is done, remove it from the crock pot and shred. Return the shredded beef to the crock pot and mix into the juices.
5. Allow to cook for an additional 30 minutes with the lid off.
6. Serve on buns or over rice.

*This recipe would also work with a pork roast or even chicken.

SPICY SOUTHWEST MEATLOAF

I hope everyone had a wonderful 3 day weekend. We definitely took advantage of the time off and beautiful weather to spend some quality family time outside. A fun train ride up the canyon, a couple bike rides, a picnic, the first swim of the summer and of course some good grilling. I am absolutely exhausted and convinced that as a mom...I will never experience a relaxing holiday or vacation ever again. Fun yes! But relaxing...no. Does anyone else watch 'Modern Family'? On a recent episode Claire, the mother of 3, had the best quote.

"I'm a mom traveling with my kids. This isn't a vacation, it's a business trip!"

I have never laughed so hard, because it's soooo true! I get it, and I only have one kid. I'm going to extend that quote to holidays as well. We moms put a lot of time and effort into planning, executing, managing and cleaning up from holidays, vacations, trips etc... It's our job, not our leisure. But we do it because we love it and we love our families and we know we're creating memories that will last a lifetime. Right??? At least I remember....I am one of those moms, because I had one of those moms...so thanks mom!

Anyway, on to the recipe for today. I know I just posted a meatloaf recipe, but I've been doing a little more experimenting and I've come up with another one. This one's not as fancy as the Gorgonzola Stuffed Meatloaf, but it's just as good. It has a whole different flavor profile; a little more southwest. It was delicious! I served it with grilled corn on the cob.

SPICY SOUTHWEST MEATLOAF
(Mindi Original)

2-3 strips thick cut bacon; diced
½ onion, small dice
1 red bell pepper, small dice
1 small jalapeno, small dice
2 small cloves garlic
1 1/2 lb. ground beef
1 C. fresh bread crumbs
1 egg, lightly beaten
1 1/2 t. salt
1/2 t. pepper
2 (8-ounce) cans tomato sauce (or 1 large 15-16 oz. can)
3 T. white vinegar
3 T. brown sugar
2 T. Dijon mustard
2 T. Worcestershire sauce
2 T. hot sauce

1. Preheat oven to 350 degrees F.
2. In a small skillet cook the diced bacon until desired doneness (I like mine crispy). Drain the bacon and set aside.

3. Reserve about 1 tablespoon. of the bacon fat, throwing the rest out. In the same pan with the bacon fat, sauté the onion, pepper, jalapeno and garlic for 3-4 minutes or until the veggies are tender.

4. Mix together the beef, bread crumbs, bacon, veggies, egg, salt, pepper and ½ cup of the tomato sauce.
4. Form the mixture into a loaf and place it in a shallow pan, sprayed with cooking spray.
5. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and hot sauce.
6. Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
7. Serves 6.

SWEET AND SOUR SAUCE

Sometimes simple really is the best. Most of my favorite recipes are the most simple ones. Like this yummy recipe for sweet & sour sauce. I've had this recipe for over 15 years, when I found it in a magazine. I love how easy and quick it comes together. I also love that it has no additive, preservatives or food coloring. I can whip this up with some fresh stir fried veggies, what ever meat I have on hand, and some sticky rice...dinner is ready in no time.

This sauce can also be made ahead of time and kept in the refrigerator for up to two weeks.

SWEET AND SOUR SAUCE

1/3 C. rice vinegar
4 T. brown sugar
1 T. ketchup
1 t. soy sauce
2 t. cornstarch mixed
4 teaspoons water

1. Combine the vinegar, brown sugar, ketchup and soy sauce in a small sauce pan. Bring to a boil over medium high heat.
2. Mix together the cornstarch and water, add to the other ingredients and stir until it thickens.

3. Remove from heat and serve with stir fried veggies, meat, egg rolls, wontons...just about anything.

For the love of all things mini...

I thought since I gave you a really good pasta cream sauce yesterday, I'd stick with the pasta theme but go a different direction. Have I ever told you that spaghetti is one of my all time favorite things to eat? There's something I just love about the stuff. It's such a comfort food for me. And here's something even more insightful, or maybe a little embarrassing...I love Spaghetti O's. Please don't judge. I know it's one of those disgusting kid meals, but I loved them when I was a kid and every now and then, more specifically when I'm sick, I secretly indulge. They just make me feel better. Again...please don't judge.

But when I'm not sick, and in my right mind, I love to make real meat balls with my spaghetti. So A few weeks ago when I put spaghetti and meatballs on my menu plan, I had an idea. Lately I've been obsessed with all things miniature. Have you tried the new mini pasta's that are in all the grocery stores? I love them. They are so easy for little r to eat. I think the mini pasta's and my love of Spaghetti O's are what sparked this idea... How about mini meatballs??

I just took my tried and true meatball recipe and shrunk down the balls. They were so good! Maybe it's because they were so fun to eat...he he...what can I say...it's the little kid in me!

I do have a good recipe for a homemade marinara sauce, I'll have to post it in the near future. But in all honesty I simply use Prego 90% of the time. Prego Meat, or original are my favorites.

MINI ITALIAN MEATBALLS
(Mindi Original)

1 lb of lean ground beef
4-6 small button mushroom; finely minced*
½ small white or yellow onion; grated or finely minced*
2-4 cloves garlic; grated or finely minced*
½ C. Panko bread crumbs
½ C. Parmesan cheese, grated
2 tsp. basil
1 tsp. rosemary
1 tsp. oregano
1 tsp. salt
½ tsp. pepper
1 egg
Splash of hot sauce

1. In a large mixing bowl, combine all the ingredients. Using your hands, mix until all ingredients are well combined.
2. Preheat the oven to 375 degrees. Spray a baking sheet or large pan with Pam cooking spray.
3. Roll the mixture into ½ inch “mini” balls. Place on the baking sheet about ½ - 1 inch apart.
4. Spray the top of the meatballs with cooking spray and bake for 20-25 minutes or until done.
5. Makes about 75 meatballs.

*If you have a food processor, you can put the mushrooms, onion and garlic in whole then pulse until finely minced.

**This recipe makes a lot of meatballs. With my small family, I only cooked about 1/3 of them. I placed the remaining meatballs on a baking sheet and separated by ½ inch. Then I put it in the freezer for a couple hours. I then placed them in a Ziploc freezer bag, for future dinners. When I’m ready to eat them, I'll simply take out the number I need, place on a baking sheet and cook at 350 for about 30-35 minutes or until cooked through.

Definitely not your high school cafeteria's Sloppy Joe!

My husband loves Sloppy Joes. I however, an not a huge fan. For some reason they dredge up memories of a school cafeteria, with greasy meat, no flavor and soggy buns. My mom made pretty good Sloppy Joes, but I don't remember her making them a whole lot, so they never really became a regular on my dietary love list.

But there's nothing I love better than pleasing my man in the kitchen, so we eat them on a regular basis. That's why I decided to come up with my own recipe. Something made with fresh ingredients, lean meat and plenty of veggies.

I also love them on a good hard roll. Have you tried the hard rolls from the new Winco? Fresh from the bakery, they are pretty darn close to the hard rolls we used to buy from the bakery, when I lived in Germany. I highly recommend them with this recipe. Enjoy!


MINDI'S SLOPPY JOES
(Mindi Original)

1 lb. lean ground beef
1 T. olive oil
1 t. salt
½ t. pepper

1/2 C. carrots; small dice

1/2 C. celery; small dice
1 large green pepper (or ½ red & ½ green); diced
1 small yellow onion; diced

2 cloves garlic; minced
1 (8oz.) can tomato sauce
1/3 C. ketchup
3 T. Dijon mustard (or regular mustard)
2 tbsp. Worcestershire sauce
1/3 C. brown sugar
2 tbsp. balsamic vinegar

1. In a large skillet heat the olive oil over medium high heat.
2. Add the carrots, celery, peppers, onion, garlic and the beef. Brown until the meat is done and the veggies are tender. Season with salt & pepper as they cook.
3. Add the tomato sauce, ketchup, mustard, Worcestershire sauce, brown sugar and vinegar. Stir to combine.
4. Bring to a boil, reduce heat and allow to simmer for about 5 minutes or until all the flavors come together.
5. Serve with hamburger buns or a hard roll.

Meatloaf...fine dining style!

Sorry I missed my Monday Moments yesterday. I had a long day...including a clingy teething toddler that decided a nap was out of the question. As a result I decided she needed me a little more than all the things on my "to do" list. But to make up for my absents, I have some awesome recipes on the schedule for this week. Starting off with an amazing meatloaf!

I have my cousin Tabatha to thank for this one. She emailed me a couple weeks ago and asked if I had a recipe for Gorgonzola Meatloaf. I unfortunately did not. I'd never even thought about putting Gorgonzola in meatloaf, but I told her I'd do some experimenting and come up with one.

My husband and I both love Gorgonzola, so I knew this would be a fun one. I decided to pare the flavor of the Gorgonzola with other complimentary ingredients, like Dijon mustard, green onions and then top it with a balsamic glaze instead of the traditional ketchup or barbecue sauce. It turned out better than I had expected. I have to say, the richness of the cheese and balsamic glaze turned traditional "comfort food" meatloaf into a "fine dining" quality meal.

I served this with my Baked Mashed Potatoes and steamed broccoli.

GORGONZOLA STUFFED MEATLOAF WITH BALSAMIC GLAZE
(Mindi Original)

For the meat loaf:
12 ounces each: ground beef, ground turkey
4-6 green onions; diced (about ½ to 2/3 C.)
1 cup toasted Panko bread crumbs
2 eggs
4 T. Dijon mustard
3 T. Ketchup
2 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. freshly ground black pepper
4-6 oz. Gorgonzola cheese (crumbled or thinly sliced)

Serve with:
Balsamic Glaze (bottled* or see recipe below)

1. Preheat the oven to 375 degrees.
2. In a large mixing bowl combine all the ingredients except the Gorgonzola cheese. Do not stir until all ingredients have been added to the bowl.
3. Using your hands mix until the ingredients are well incorporated into the meat.
4. Divide the mixture in half. Take one half and form it into long oval/rectangular shape in the bottom of a 9x13 baking dish sprayed with cooking spray. Form a small crater/divot in the middle of the meat.
5. Lay the sliced or crumbled Gorgonzola along the crater down the center.
6. Take the other half of the meat and cover the cheese and top of the meat loaf. Spray the entire meat loaf with cooking spray.
7. Bake at 375 for 1 hour or until the meat reaches 165 degrees in the center. (One hour should be plenty. If you have a convection oven, it may take less time.)
8. When the meat loaf is done. Allow to cool for 10 minutes, slice and serve drizzled with balsamic glaze.

BALSAMIC GLAZE

1 C. Balsamic Vinegar
2 T. brown sugar

1. In medium sauce pan combine the vinegar and sugar.
2. Bring to a boil, reduce heat to medium high and allow to boil until the vinegar reduces to a syrup. About 5 to 10 minutes.

*I used to make my own balsamic glaze (recipe above) and it's a great recipe, but recently I found bottled balsamic glaze and I love it as well. It's so much easier when you don't have the time or don't want to deal with the mess. I buy my balsamic glaze at Walmart. It's in the condiment aisle, next to the vinegars etc...

About as close to Hawaii as I'm gonna get this year!

How is it that everyone I know has been, is, or will be going to Hawaii this year? My own parents informed me last weekend that they are going in October! Unfortunately these burgers are about as close to Hawaii as I'm gonna this year.

My vacation disappointments aside, I'm pretty excited about these burgers!

Yesterday afternoon I was exhausted and lacking motivation to cook anything for dinner, so I decided we'd just have hamburgers. When I started getting the meat together, I couldn't help myself...I wanted to jazz things up a bit. Arnold has a good friend that always puts barbeque sauce and sliced pineapple on his burgers. Australians also put pineapple on their burgers...as well as beets, fried eggs and a myriad of other random items...but I digress. So at first I thought I'd just do the pineapple slice thing. But then I decided to create a whole new burger, with pineapple and barbeque sauce as my inspiration....

...and thus this recipe was born! We loved it! Even Reese gobbled up half a hamburger.

Arnold thought I should call them Monterey Jack Hawaiian Stacks, but I decided on Hawaiian Barbeque Burgers...Which name do you like better??

HAWAIIAN BARBEQUE BURGERS
(Mindi Original)

For the Burgers:
1 lb. lean ground beef
1 egg
1 C. Panko bread crumbs
1 C. pineapple tidbits
½ C. sliced green onions (about 6 including a good portion of the greens)
1 T. Worcestershire sauce
1 T. Dijon mustard
2 cloves garlic; finely minced
1 t. salt
1 t. pepper

For the Barbeque Sauce:
½ C. ketchup
2 T. Dijon mustard
2 T. brown Sugar
2 t. white vinegar
2 T. Worcestershire sauce
1 t. garlic powder
Salt & pepper

6 slices Monterey Jack cheese
Lettuce
Tomatoes
Hamburger buns

1. In a mixing bowl dump all the ingredients for the burgers. With your hands mix the ingredients until well incorporated. (Try not to over-mix. If ground beef is over mixed it will become rubbery and tough, that’s why it’s important to mix everything at one time. You never want to add some ingredients, mix, then add more and mix again.)
2. Form the meat into 6 hamburger patties.
3. Combine all the ingredients for the barbeque sauce. Allow the sauce to sit for at least 30 minutes to ensure the sugar dissolves and the flavors come together.
4. Grill the patties, melting a slice of Monterey Jack cheese on top during the last few minutes of grilling.
5. Toast your hamburger bun of choice.
6. Assemble the burgers as follows:

Bun
Barbeque Sauce
Burger
Cheese
More Barbeque Sauce
Lettuce
Tomato
Top bun

*Makes 6 good size burgers

Over 19 years of grilling goodness...

This is pretty much my all time favorite marinade recipe. I love it because it works with just about ever kind of meat, with the exception of fish. And it is like meat candy...ok, maybe that sound gross, but I promise it isn't. It is sooooo good.

I'll never forget the first time I had this marinade. My sister made it for me when I was staying with her the summer after she got married, almost 19 years ago. Oh my gosh!! I just realized...if I'm doing the math right...my sister will have been married 20 years this October. Are we really that old?! Or I should say...is she really that old? Either way...I'm only 2 years behind her...in age that is. I will have been married only 3 years this June. I guess you could say our lives have been on very different tracks.

But my sister is an amazing cook. Cooking has always been something we've shared and both loved. Maybe one of these days I'll convince her to join me in blogging and share all her talents, tricks, tips and recipes with the world. One day...maybe...


CHICKEN, TURKEY, BEEF OR PORK MARINADE
(Recipe from Jen Uibel)

½ cup oil
½ cup Teriyaki
½ cup honey
2 tablespoons minced onions
2 clove garlic
½ teaspoon ground ginger or 2 tsp. fresh minced ginger root

1. Mix together all the marinade ingredients in a large zip lock bag.
2. Add meat of choice (about 4-6 chicken breasts, turkey fillets, steaks or pork chops).
3. Allow meat to marinate in the refrigerator at least four hours or overnight, turning and squishing bag as many times as possible.
4. Remove meat from the refrigerator at least 30 minutes before you plan to grill. (Meat always grills or cooks better when starting at room temperature.)
5. Grill away!

*Because of the honey in this marinate, you will get pretty good char marks. Don't worry if it looks a little burnt on the outside. If grilled properly it will be nice and juice on the inside and taste like candy goodness on the outside.

A childhood remake...

Growing up my mom used to make something similar to this, but I never liked it...I could be a picky kid at times. Well I've grown up, and the other night I started thinking about this dish and wondered if I could remember how to make it. So I started throwing some things together that I remembered, added a few more ingredients and spices, and came up with my very own version. It tasted very different from my moms, but we all loved it.

I will warn you though, it makes a ton! I would definitely cut it in half next time. But if you have a big family, this is one yummy and economic meal.


MEXICAN RICE SKILLET
(Mindi Original)

1 lb. ground beef
1 small onion; minced
2 cloves garlic; minced
salt & pepper
1 T. chili powder
½ T. dry mustard
½ T. cumin
1 green pepper; diced
1 C. corn; frozen or fresh

1 can black beans; drained and rinsed
1 15oz. can Tomato sauce
3 C. beef stock
3 T. lime juice
1 cup rice
1 cup cheese
½ C. scallions; diced (optional)
Sour cream & cilantro (optional)

1. In a large skilled (with a lid) brown beef, onion, and garlic. Season with salt & pepper.
2. Add the chili powder, dry mustard, cumin, green pepper, corn, black beans, tomato sauce, beef broth and lime juice. Bring to a full boil.
3. Stir in the rice, cover and reduce the heat to a simmer.
4. Continue cooking for 20-25 minutes or until the rice is fully cooked.
5. Serve topped with cheese and scallions. You can also top with sour cream and/or cilantro if you wish.
6. Serves 6-8 people.

Love at first bite...Part 2

I'm known for my Chicken Pot Pie...it's one of my most popular original recipes. It was the first thing I cooked for my husband when we were dating, and he tells me now that it definitely helped seal the deal. So I thought if the chicken pie could melt his heart...what power may lay in a beef variety??

When I got this month's Cuisine at Home, including a Beef Pot Pie idea, I knew I had to try. I used their crust recipe because I loved the chives mixed in, but I decided to come up with my own filling.

The result...

A triple helping, multiple praises, an offer to do the dishes, and a free back rub! I'd call that a success!

Even better...only 450 calories per serving!

BEEF POT PIE
(Crust by Cuisine at Home, Filling by Me)

For the crust:
3 C. flour
1 t. salt
½ C. canola oil
6-8 T. ice water
¼ C. minced fresh chives

For the filling:
2 t. canola oil
1 lb. beef steak, cut into ½ inch pieces
½ C. onion; diced (about ½ of medium size onion)
½ C. celery; diced (about 1 stalk)
1 small can tomato sauce
1 T. tomato paste
3 C. beef broth
2 T. Worcestershire sauce
1 T. hot sauce
1 C. cubed potatoes
1 C. diced carrots
1 C. mushrooms; sliced
1 t. salt
½ t. pepper
¼ C. corn starch
½ C. cold water
1 C. fresh or frozen peas

1. In a mixing bowl combine the flour salt and chives, mix well. Add the oil. Then add the water a couple tablespoons at a time until the dough forms. Gather dough into a ball. Allow to chill in the refrigerator while you prepare the filling.
2. In a large stock pot heat the oil over high heat. Add the beef stirring to sear on all sides. Season with salt & pepper as its cooking. Cook about 4-6 minutes.
3. When the beef is browned add the onion and celery. Allow the veggies to become translucent about 2-3 minutes then add the tomato sauce and paste. Cook for about 1-2 minutes.
4. Add beef broth, Worcestershire sauce, and hot sauce. Bring to a boil.
5. Add the potatoes, carrots, mushrooms, salt and pepper. Return to a boil then cover and turn down to simmer. Allow to cook for about 10 minutes, until the potatoes and carrots are fork tender.
6. In a small bowl combine the corn starch and water. Mix to form a slurry (thickening agent).
7. Add to the stew and stir until the stew thickens; about 1-2 minutes.
8. Remove from the heat and add the peas. Set aside.
9. Take about 2/3rds of the dough and roll it out into a large circle. Place into the bottom of a large casserole dish.
10. Pour the soup into the dish.
11. Roll out the rest of the dough into a large circle and place on top of the dish. Tuck the dough into the dish under the bottom layer.
12. Bake at 375 degrees for 45-60 minutes or until the crust is golden brown.
13. Serves 4-6.
14. About 450 calories per serving; at 4 servings.

It isn't Gordon Ramsey's recipe but...

My husband and I sometimes watch the show "Kitchen Nightmares". It can really be brutal. I'm not a huge fan of Chef Gordon Ramsey. He's mean and swears way too much. But after you watch him a few time, there's just something a little endearing about him. I can't quite figure it out.

One thing I've noticed...it seems like every restaurant he visits serves some form of Shepherds Pie that he inevitably makes over with is mother's "secret" recipe. By my account he's given this "secret" recipe to at least 4 different restaurants, so it I'm thinking its not much of a secret any more.

I, like Gordon Ramsey, grew up on shepherds pie. But I'm sure my mother's version was no where near the traditional English version of shepherds pie, and Gordon Ramsey would probably spit it out and declare "that is ghastly"! He's pretty narcissistic that way! I however loved my mom's shepherds pie and still do. There's just something so comforting about it. I could literally eat it every week and it would never get old.

Below is my very own version of shepherds pie. It's a lot like my mom's. I just make my own sauce. My mom always used a can of tomato soup, and I too will used a can of soup sometimes if I'm in a hurry and need a quick dinner. I've also added pea's to the potatoes, because...it's just yummy! This recipe is also one of those times that I'll usually rely on my handy frozen mashed potatoes.

...and if you want to check out "Kitchen Nightmares", it's tonight on FOX!



SHEPHERDS PIE
(Mindi's version)

3 medium to large russet potatoes (6 small potatoes); peeled & cubed
salt
2 T. melted butter
¼ - ½ C. milk
½ C. sour cream
1 C. frozen pea’s; defrosted
1 lb. ground beef
1 small onion; diced
salt & pepper
2 T. flour
1 (14-16 oz.) can tomato sauce
½ C. half & half (or whole milk)
1 T. sugar
1 ½ C. cut green beans (canned, frozen or fresh)
2 -3 C. cheddar cheese; grated

1. Place the prepared potatoes in a large stock pot. Fill the pot with water to cover 1 inch above the potatoes. Add salt to the water about 1-2 tablespoons, so the water tastes salty.
2. Boil the potatoes until they are fork tender then drain.
3. To the potatoes add the butter, milk, and sour cream. Mash to desired consistency. (You may need to add more milk until the potatoes are as smooth as you like them.)
4. Stir in the peas and set aside.
5. In a large skilled brown the beef, seasoning with salt and pepper. When the beef is about half way cooked, add the onion and continue to cook until the beef is done and the onions are translucent.
6. Stir in the flour until well incorporated.
7. Add the tomato sauce and half and half. Bring to a simmer. Continue to simmer until the sauce starts to slightly thicken.
8. Season with salt, pepper and sugar.
9. Stir in the green beans.
10. Pour the tomato and beef mixture into a 2 qt. casserole dish.
11. Top with the pea potatoes. Be sure to cover the entire top leaving no visible beef sauce.
12. Top with cheddar cheese.
13. Bake at 350 degrees for 30-40 minutes until cheese is melted.

The Roast Debate

Since the beginning of my marriage there has been a great debate...the roast debate. My husband likes roast cooked in the crock pot with a can of cream of mushroom and Lipton onion soup mix. I like my roast cooked in a dutch oven with herbs and carrots and potatoes (recipe below). In the beginning, I always made roast his way; because I loved him and just wanted him to love what ever I cooked. But really I find his way rather dull and tasteless.

Well, a couple months ago I decided it was time. It was time to do it my way. Too bad if he didn't like it. After almost 4 years together, I deserved to have the roast my way. To my surprise, he loved it. He even admitted that it had much more flavor, while still being "fall-apart" tender.

I'm just thrilled that I can once again look forward to Sunday pot roast!


HERB STUFFED POT ROAST
(Recipe adapted from Cuisine at Home)

For the roast:
1 beef chuck pot roast (2 ½ - 3 lbs.)
3 T. fresh rosemary, chopped
2 T. garlic cloves, sliced
1 t. kosher salt
½ t. pepper
2 T. olive oil

For the sauce:
2 medium onions, diced
3 ribs celery, diced
3 medium carrots, diced
1 T. tomato paste
¼ C. all purpose flour
3 C. beef stock
2 T. Worcestershire sauce
1 t. Dijon mustard
1 bay leaf

For the veggies:
2 C. baby red potatoes
2 C. Yukon Gold potatoes, quartered
4 large carrots, peeled and cut into 2-inch pieces

1. Preheat the oven to 325 degrees.
2. Trim the exterior fat from the roast. Pat the meat dry.
3. Combine rosemary, garlic, salt, and pepper.
4. Cut 1 inch deep slits into the meat with a paring knife, in several areas all over the roast. Stuff the herb mixture into the slits. Season the roast well on both sides with salt and pepper.
5. Heat oil in a large, oven proof pot or Dutch oven over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer roast to a platter.
6. Sauté onions, celery, and diced carrots in the pan drippings, stirring often, until onions start to soften, about 5 minutes. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour.
7. Deglaze the pot with beef stock. Scraping up any browned bits. Bring liquid to a boil; return seared roast to the pot. Cover pot, place in the oven, and braise for 2 hours.
8. Remove pot from the oven. Transfer roast to a platter. Strain sauce, discarding vegetables. Stir Worcestershire, Dijon, and bay leaf into sauce. Return sauce and roast to the pot.
9. Add potatoes and carrots to the pot. Cover pot; return roast to the oven. Cook until meat is fork-tender, 1-1 ½ more hours.
10. Remove from the oven and transfer roast and vegetables to a platter. Bring sauce to a simmer; skim off and discard fat. Season sauce with salt and pepper.
11. To serve, spoon sauce over pot roast and vegetables.

I grill in winter...

The weather was so beautiful today. We actually went outside to play with friends for the first time in way too long. Little "R" was in heaven. Splashing in puddles with her friend Brynn and running down the street with the boys. I know the nice weather will be short lived and we are bound for a snow storm very soon, but I'll take every little break mother nature is willing to pass my way.

I was a little tempted to grill tonight. I still like to grill in the winter, as long as the temperature isn't below freezing. These are one of my favorite hamburgers or "turkey-burgers". They can also be done inside on a grill pan or a George Forman. Yummy, refreshing, and a just a hint of springtime.



GREEK BURGERS
(Adapted from a Cusine at Home recipe)

For the sauce:
4 oz. feta cheese, crumbled
4 oz. cream cheese
¼ C. sour cream
¼ C. pepperoncini peppers, sliced
2 T. scallions, sliced
½ t. lemon zest, minced
salt & pepper to taste.

For the burgers:
2 lb. ground turkey or beef
1 small red onion, diced
2 t. dried oregano
salt & pepper

Serve on and with:
6 -8 buns
Lettuce
Tomato
Thinly sliced cucumber

1. In a medium mixing bowl, combine all the ingredients for the sauce. Mix well and set aside.
2. Preheat the grill to medium-high.
3. Combine the ground turkey or beef with the red onion, oregano and salt & pepper. Shape the mixture into 6-8 burgers.
4. Grill for 4-6 minutes per side or until the burgers are done to your liking.
5. Remove and serve topped with the Feta sauce, cucumbers, tomato, and lettuce.

Let's continue with the favorite retaurant dish theme...

Ever since little "R" joined our family it seems much more difficult for my husband and I to go out to dinner. At least to some of the nicer restaurants that we used to enjoy. There's always the option of taking R with us but let's face it...there's no real enjoyment for me in that. We can get a babysitter, but by the time we pay the babysitter, and pay for dinner, we've blown a weeks worth of groceries. Maybe we could find more justification if I couldn't or didn't like to cook, but since I do like to cook...well...we don't get out as much as we used to. I'm sure once the children start adding up, I'll find more justification and motivation for pure sanity sake. But for now most our date nights start after R goes to bed, 7:30 or 8, some yummy food, a good DVD, and some snuggling on the couch.

Yesterday, I shared one of my favorite dishes from the Cheesecake Factory. Today I have my hubby's favorite dish from PF Changs; Mongolian Beef! I have to say, it's one of my favorites as well. We make it on those nights we think about going out, but opt to stay in. Enjoy!

(I have to apologize for this picture. Beef is always the hardest thing for me to photograph. I had a really hard time this night and for some reason just couldn't get the lighting right. Oh well, you'll have to trust me. This taste much better than this picture looks.)

MONGOLIAN BEEF
(Recipe Copycat from P.F. Changs)

2 t. vegetable oil
1/2 t. ginger, minced
1 T. garlic, chopped
1/2 C. soy sauce
1/2 C. water
3/4 C. dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 C. cornstarch
4-6 large green onions

1. Make the sauce by heating 2 t. of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot.
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4. Remove it from the heat and set aside.
5. Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
6. Place the beef into a large zip lock bag. Pour the cornstarch over the beef and shake until all the meat is well coated. Take the beef out of the bag, shaking each piece to remove excess starch. Let the beef sit for about 10 minutes so that the cornstarch sticks.
7. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
8. Heat the oil over medium heat until it's nice and hot, but not smoking.
9. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. (You don't need a thorough cooking here since the beef is going to go back on the heat later.) Stir the meat around a little so that it cooks evenly.
10. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
11. Put the pan back over the heat, dump the meat back into it and simmer for 2-3 minute.
12. Add the sauce, cook for one minute while stirring, then add all the green onions.
13. Cook for 2-3 more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
14. Serve over rice.
15. Serves 4 people.

MINDI'S FIVE BEAN CHILI

There's nothing that says "fall" to me like Chili! At our house we have a tradition of eating Chili every Halloween night. I usually cook it in the crock pot, It's easy with little mess and allows me to relax and have fun without worrying about dinner and clean-up. Not to mention, I love chili. It's hearty, comforting and it feels like a kick off to the fall season.

MINDI'S FIVE BEAN CHILI
(Mindi Original)

1 lb. ground beef
1 onion, diced
1 green pepper, diced
3 stocks celery, diced
4 cloves garlic minced
salt & pepper
2-3 T. chili powder (to desired taste)
1 t. celery salt
3 t. cumin
2 bay leaves
1 can black beans, drained but not rinsed
1 can kidney beans, drained but not rinsed
1 can chili beans, include juice
1 can white navy beans, drained but not rinsed
1 can pinto beans, drained but not rinsed
3 cans diced tomatoes (I use the western family brand green chili & cilantro)
1 (16 oz.) can tomato sauce

1 C. beef or chicken stock
3 T. lime juice
1 T. sugar

1. Sauté' the onion, garlic, green pepper and celery in a large stock pot until vegetables are translucent.
2. Add beef to the pan and cook until meat is completely done adding the salt & pepper, chili powder, celery salt, cumin, and bay leaves.
3. Add the can beans, tomatoes, tomato sauce, lime juice & sugar. Bring to a boil.
4. Taste and adjust spice as necessary.
5. Simmer for at least an hour, allowing the flavors to emulsify. (You can allow simmering for 3-4 hours.)


If Using a Crock-Pot

Pour beef and vegetable mixture, after step 2, into large crock-pot. Add all other ingredients and cook on low for 4-6 hours.

Summer grilling goodness!!

I love my grill. I can't imagine cooking without it. I grill all year round...rain, snow or shine. But I especially love grilling in the summer. Summer farmers markets and fresh garden veggies are perfect grilling companions.

Tonight we grilled some yummy flank steak and I made a...believe it or not...healthy blue cheese cream sauce to go over the top. We paired it with some fresh cucumbers from my neighbor Iliana's garden (Thanks Iliana!! They were delicious!). Then I took some yummy fresh peaches and grilled them up with some butter and brown sugar.

It was so good, I was sad when dinner was over!


PEPPERED FLANK STEAK WITH BLUE CHEESE SAUCE
(Recipe courtesy the American Heart Association Low-fat cook book)

12 oz. flank steak, all visible fat removed
2 t. coarsely cracked pepper
Non-stick cooking spray
1 t. light margarine
1 clove garlic, minced
1 T. all-purpose flour
2/3 C. milk
¼ C. crumbled blue cheese
¼ C. finely chopped green onion
3 T. chicken stock

1. Make 6 shallow crisscross slashes on the meat. Rub meat with about half the pepper. Make 6 slashes on the other side of the meat. Rub with remaining pepper.
2. Spray your grill with cooking spray.
3. Grill the steak for 6-8 minutes on each side, or until desired doneness.
4. Meanwhile, for the sauce, melt the margarine in a small sauce pan over medium heat.
5. Add the garlic and green onions; cook for 1 minute.
6. Stir in the flour, and then stir in the milk all at once.
7. Cook and whisk until the sauce thickens.
8. Add the chicken stock and blue cheese and cook for additional 1-2 minutes until the cheese has melted and the sauce is well blended.
9. To serve, thinly slice meat diagonally across the grain. Serve with sauce.
10. Garnish with additional green onions
11. Serves 2


GRILLED PEACHES WITH BUTTER AND BROWN SUGAR
(Mindi Original)

2 fresh farmers market peaches
1 T. butter melted
4 T. brown sugar, divided

1. Wash peaches and slice in half. Remove pit.
2. Dip each peach half in melted butter and then in brown sugar.
3. Place the peach flat side down onto the grill. Allow to grill for about 3-5 minutes depending on the size of the peach.
4. Remove from grill and sprinkle with additional brown sugar.
5. Serves 2

*Be sure to clean your grill very well before cooking the peaches. I kind of forgot tonight and our peaches had a slight smoking hamburger flavor. My bad...! Funny enough, they were still delicious!

My peace offering...

Ok, I know I need to repent. I missed a Monday Moment...but yesterday was crazy and today has been about the same. As a peace offering, I'm posting 2 recipes today...well the bread sticks are more of an idea than a recipe, but they're a great idea. I grew up on these bread sticks and have since gotten my husband additcted to them.

Enjoy!


BEEF STEW
(Mindi Original)

2 pounds stew beef
2 T. vegetable oil
4 C. beef stock
1 T. Worcestershire sauce
2 cloves garlic
2 bay leaves
1 medium onion, diced
1 can diced tomatoes in green chilies
1 can diced lime & cilantro tomatoes
1 t. salt
1 T. sugar
½ t. pepper
1 t. paprika
½ t. allspice
1 small can tomato sauce
2 large carrots, sliced
2 ribs celery, chopped
3 medium potatoes cubed

1. In a large stock pot, heat 1 T. oil. Sear beef in the hot oil for 3-4 minutes.
2. Add beef stock, Worcestershire sauce, garlic, bay leaves, onion, 2 cans diced tomatoes, salt, sugar, pepper, paprika, and allspice.
3. Bring to a boil then reduce heat to a low and cover and simmer for 1 ½ hours.
4. Remove bay leaves and add can of tomato sauce, carrots, celery and potatoes, cover and cook for and additional 30-40 minutes; until carrots and potatoes are cooked through.
5. Serves 6-8 people.

SUPREME BREAD STICKS
(Recipe Courtesy...my mom!)

1 recipe of your favorite bread or roll dough
1 bottle McCormick Salad Supreme Seasoning

1. Make your favorite bread or roll dough recipe. Or use Rhodes bread or roll dough defrosted.
2. Spray a baking sheet with non-stick cooking spray.
3. Pinch pieces of dough and roll them into long strips.
4. Lay them on the baking sheet and spray with butter flavored non-stick cooking spray.
5. Sprinkle bread sticks with Salad Supreme seasoning.
6. Allow the bread sticks to raise for 20-30 minutes.
7. Bake at 350 degrees for 15-20 minutes or follow the baking directions with the dough recipe.

*My mom always brushed the bread sticks with butter instead of spraying with non-stick cooking spray. I use the spray to make them a little more healthy, but if you prefer you can use butter.

I'm a little bipolar in the kitchen...

Some nights I'll spend hours putting together a complicated recipe with unusual ingredients, making everything from scratch. But other nights I love those quick and easy recipes that use can food and/or mixes, take no effort, and still taste great.

I'm the kind of cook that loves to watch The Barefoot Contessa one day and Sandra Lee's Semi-Homemade the next.

What can I say...I'm a bit bipolar with my cooking!

This recipe is one of the easy one's. Developed some time ago when I was too lazy or tired to roll my simple beef enchilada's. It tastes the same, and is a whole lot easier.


ENCHILADA CASSEROLE
(Mindi Original)

1 lb. lean ground beef
1 small onion diced
1 green bell pepper diced
1 can enchilada sauce (your favorite brand and heat level)
9-12 corn tortilla's (amount depends on the size of your casserole dish)
2 C. shredded cheddar cheese
2 C. shredded mozzarella cheese

1. Brown the beef, onion, and pepper in a medium sauce pan, seasoning with salt and pepper. Add enchilada sauce to the beef mixture.
2. In a small bowl mix the two cheese together.
3. Spray a medium casserole dish with non-stick cooking spray.
4. Layer the ingredients in the casserole dish as follows:

3-4 corn tortillas
1/3 beef mixture
1/3 cheese
3-4 corn tortillas
1/3 beef mixture
1/3 cheese
3-4 corn tortillas
1/3 beef mixture
1/3 cheese

5. Bake at 350 degrees for 30-45 minutes or until hot and bubbly.