This #SundaySupper we are featuring old school / retro recipes. I didn’t go very traditional like a tuna noodle casserole, but this recipe is retro to our family. Nana has been making this roast for decades. For Christmas she gave me a few local cookbooks and made sure to point out what page I could find this one on.
Nana mentioned in the book that it is a great dish to bring to tailgates. Since it’s served cold you can just grab it out of the cooler when you get to your location and you are ready to go. It is delicious served on buns or just by itself. We decided to make sliders out of it for dinner.
I had never tried this recipe before this week so I was looking forward to the roast beef that everyone in the family raves about. My husband who isn’t even a huge beef fan liked it. The flavors are so simple, but work so well together.
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Growing up Philly cheese steaks were always one of my favorite subs. I have never been a fan of cold subs so I would always opt for either a hot meatball or Philly. Publix makes a pretty delicious one that I used to get often. That was until we discovered Delco’s, a little hole in the wall deli near our house. They fly their rolls in fresh from Philadelphia every week so you know these people are serious about their subs. You sure can tell because these are a great treat that we love to pick up on a Saturday afternoon.
Over here in our household we aren’t quite so serious about our cheese steaks. Sure we love them, but we like to mix it up a bit. I did a twist on a Philly cheese steak and decided to serve them on slider buns, that didn’t come from Philadelphia, but my local Publix.
The shredded meat is not traditional in the slightest, but it does make for an easy dish for large gatherings.
I don’t cook with beef that often. We tend to prefer seafood or chicken in this house. When I do cook beef I like to make it count. Fresh herbs and stuffed full of garlic makes this a very flavorful roast. I packed a ton of garlic in there, the more the merrier in my book. The gravy made with the drippings only enhances the flavor.
This Christmas dinner is the perfect size for about 6 people. I used about a 1.8 lb cut of beef, but you could always use larger to feed more. If you are like our family and have about 25 people at dinner you could probably use a turkey as well. The good thing about all of these dishes though is how easy they are to double or triple.
Preheat the oven to 325 degrees. In a small bowl combine pepper, salt, thyme, and rosemary. Cut slits all over roast and stuff garlic with garlic slices. Rub all sides of the roast with the herb mixture. Place roast fat side up on baking sheet.
Roast for 1 to 1 ½ hours depending on size. Check to see if internal temperature is 135 degrees.
Remove from pan and place on cutting board. Cover with foil until ready to slice.
Pour the drippings from the pan into a large measuring cup, scrape up all the crusty browned bits from the bottom of the pan. Skim the fat from the drippings and reserve in a 1 cup measuring cup. Add broth to pan dripping to equal 2 cups. Add vegetable oil to the skimmed fat to equal ¼ cup.
In a saucepan over medium heat combine the ¼ cup fat and oil and the flour and stir until bubbly. Slowly add the 2 cups beef broth mixture and the red wine. Cook and stir over medium heat until thickened and bubbly. Season to taste with salt and pepper.
Continuing on with holiday appetizers, these are the little meatballs that you know you love. I have seen them made with grape jelly and ketchup a hundred times, but changed up a bit and made more festive with cranberry sauce. I know Thanksgiving week I said I wasn’t a fan of the jellied cranberry sauce, but I make exceptions when it comes to meatballs.
The chili sauce can be found next to the ketchup and is not Thai chili sauce as I initially thought, but a ketchupy chili sauce made by Heinz or Del Monte. To save time frozen meatballs can be substituted or you could keep your own frozen meatballs on hand. Make up a large batch of meatballs, cook, and pop them in the freezer on a cookie sheet. Once they are frozen remove from baking sheet and put in a large ziploc bag. Easy meals whenever you need them.
Party season is among us! Everyone is starting to plan the menus for their holiday cocktail parties and let me tell you these little taco bites should be on them. Who doesn’t like tacos? Well their might be a few people, but not I.
You can make these cute little taco “cupcakes” for a dinner or an hors d’oeuvre. Set out toppings such as sour cream, salsa, shredded lettuce, tomato, hot sauce and everyone can have fun dressing their own while controlling portions. Serve along side a Mexican themed salad with black beans, corn, and tomato and voila, easy dinner.
With Wednesday’s sirloins recipe I had you cook up an extra steak to just below your preferred temperature. For this salad just warm the steak in the microwave, which will cook it more, and slice. I love throwing an extra steak on the grill or using leftover steak to make a salad the next day. It is so easy, healthy, and delicious. I have not ventured into the make your own salad dressings group yet, because store bought dressings are always so simple. I love the Marie’s vinaigrette dressings and always stock up when they go on sale.
This is also a great side salad without the steak. I usually make the pecans earlier in the day to give them time to cool or make a big batch and store leftover in the fridge for my next salad.
Steak and Blue Cheese Salad
1 large sirloin, cooked to preferred temperature
2/3 cup chopped pecans
1 tsp cinnamon
2 tbsp brown sugar
3 tsp butter, melted
2 bags mixed greens
Crumbled blue cheese
Marie’s Blue Cheese Vinaigrette
1. In a small dish mix the pecans with the melted butter. Add in cinnamon and brown sugar. Mix to coat. In an oven or toaster oven preheated to 375 degrees, pour nuts onto a parchment lined pan. Cook 5-7 minutes. Careful not to burn. Remove from oven and allow to cool.
2. Microwave steak 2-3 minutes until warm throughout. Slice.
3. Assemble salad in four individual bowls, top with cooled pecans, blue cheese, steak slices, and dressing.
London Broil had always intimidated me. Small steaks no problem, but bigger cuts of meat I never knew what to do with. At the store recently I found it on sale and decided to go for it. I didn’t have the slightest idea what to do with it, but I came home and was looking around online when someone sent out a tweet for London Broil with Drunken Onions. Hello, I think I just found my answer!
I was able to make it that night without making an additional trip to the store. Do to some issues with our grill (we desperately need a new one!) we ended up over cooking it just a tad, but it still turned out delicious. I used leftover to make a steak salad. Yum!
1. Season steak with salt and pepper. Slice onion. In a large Ziploc bag combine steak, onion, basil, wine and garlic. Allow to marinate at least 6 hours or up to overnight.
2. Remove steak from marinade and allow to come to room temperature. Remove basil from onion and wine mixture and pour into saucepot over medium high heat. Allow wine and onions to reduce by half. Add brown sugar and butter and simmer while meat is grilling.
3. Preheat grill to medium high. Grill steak 6-8 minutes per side. Take off the grill once it reaches an internal temperature of 130 degrees. Allow to rest 5-10 minutes before slicing.
4. Generously salt and pepper the onions. Slice steak and serve with onions on top.
My favorite way to use up leftover crockpot meat is in burritos. They are easy and fun for the whole family to make. For taco and burrito night growing up, my mom would set out all the toppings and we would go around and assemble our burritos ourselves. The sky is the limit on toppings, but my favorite are shredded cheese, sour cream salsa, avocado, and cilantro. Store your leftover shredded beef and rice in microwave safe containers and zap them in the microwave to warm through. For tortillas you can use any size you have on hand. I only had 10” so our burritos were a little on the packed full of toppings, hard to close side. Microwaves the tortillas for 10-20 seconds to make them more pliable and start loading on the toppings. In minutes you have an easy dinner that didn’t require the stove in this summer heat.
This Cuban Braised Beef is an easy crockpot take on Ropa Vieja. The best trick I have learned cooking with a crockpot is you can almost always assemble it ahead of time. If your mornings are hectic, chop the veggies and place the meat on top the night before. Store the crock covered in the fridge and in the morning just drop the crock into the cooker and set the heat. It makes crockpot meals that much easier when you prepare them the night before.
Store leftover rice and meat for burritos in microwavable safe containers. You will then be able to prepare two quick meals from one simple prep.
Last week the Taco Bell Home Originals Dinner Kits were on sale buy one, get one free when this happens I like to pick a few different varieties up for easy weeknight meals. With ground beef on sale this week you can quickly whip up beef tacos or a number of the other dinner options. Follow packaging directions to prepare.
I’m not a fan of package salsa so I usually use the salsa that comes with the kit and make a side dish of salsa rice. For my tacos I use either homemade salsa or the Publix deli salsa which is also on sale this week.
Quick Fix Side – Salsa Rice
Prepare 1 cup white rice according to package directions. When cooking is completed stir in 1/2 cup of salsa and 1/2 cup shredded cheese. Let heat through and serve.