Category Archives: Beef

Spicy Chili

This is my go to easy chili recipe. it has a little kick to it, but for a chili-head like me I always have to add extra hot sauce. There is some prep involved in this crockpot meal. You do have to brown the meat, but you could brown it the night before and assemble all the ingredients in the pot. In the morning all you have to do is plug it in and switch to low. The ground beef can be substituted for ground turkey to save some calories

Spicy Chili

Adapted from Kelly’s Recipes

Serves 6-8


  • 1 lb ground beef, cooked and drained
  • 2 – 14.5oz cans diced tomatoes
  • 1 can Rotel
  • 1 can pinto beans, drained
  • 1 can great northern beans, drained
  • 2 cups water
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp paprika
  • 2 tbsp chili powder


1. Combine all ingredients in the crockpot and cook on low 6-8 hours.

Crockpot Italian Beef Sandwiches

Crockpot Italian Beef Sandwiches

These sandwiches are kind of like a cross between a philly cheesesteak and a sloppy joe, but easier to make than both of them! Dinner for a crowd? Double the recipe, if it will fit in your crockpot. So simple to make, but so tasty. Save this one for a night you need a quick dinner. Most of the prep is done in the morning all you need to do is shred the meat, toast the buns and dinner is on the table. I just love these easy crockpot recipes I am finding and new ways to use shredded beef and pork besides BBQ.

Crockpot Italian Beef Sandwiches 2

Crockpot Italian Beef Sandwiches

Adapted from Smashed Peas and Carrots

Serves 6-8


  • 3-5lb bottom round roast
  • 1 12oz jar pepperocinis including liquid
  • 1 pkt dry Italian dressing mix
  • 14.5 oz can or about 2 cups beef broth
  • 1 tbsp Italian herb seasoning
  • 1 tsp garlic powder
  • Hamburger buns or hoagie rolls
  • Provolone or Mozzarella cheese


1. Place all ingredients in crockpot and cook on low for 6-8 hours

2. Shred the meat with two forks.

3. Toast the buns on a baking sheet under the broiler (watch carefully to avoid burning). Top with meat, cheese, and stick under broiler for an additional 1-2 minutes to allow cheese to melt.

Italian Meatloaf


Cheese makes everything better and after discovering meatloaf with cheese on top I will never make another meatloaf again. Actually thinking back this is probably the only meatloaf I have ever made, but I have eaten plenty. And this is the best one I have ever tasted. Comfort food to the max. The fact that it is mostly turkey is an added bonus. The layer of sauce and cheese help keep the turkey moist. In fact you could probably go all turkey on this without having to worry about it being dry.

So pick yourself up the ingredients and give this a shot. You may never return to traditional meatloaf again.


Italian Meatloaf

Adapted from Mommy I’m Hungry

Serves 4-6


  • 20 oz ground turkey
  • 12 oz ground beef
  • 2 eggs
  • ¼ cup breadcrumbs
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 2 cloves garlic, minced
  • 1 tbsp onion powder
  • ½ tsp salt
  • ¼ tsp ground pepper
  • ½ cup Parmesan cheese
  • ½ cup marinara sauce
  • ½ cup shredded Italian blend cheese


1. Preheat oven to 350 degrees. Spray loaf pan with cooking spray.

2. In a large bowl combine ground turkey, ground beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion powder, salt, pepper, and Parmesan cheese. Place mixture in greased loaf pan and top with marinara.

3. Place loaf pan on a baking sheet to prevent spills and bake 40-45 minutes. Remove from oven and sprinkle with shredded cheese. Bake for an additional 10-15 minutes until cheese is melted.

4. Allow to rest 5-10 minutes before serving.

#SundaySupper Spicy Bacon Burger


This Sunday and hopefully many more I will be participation in #SundaySupper. #SundaySupper is a twitter movement started by Isabel at Family Foodie to bring back Sunday Supper Around the Family Table in every home. This week’s theme is easy and simple recipes. What’s easier than burgers on the grill? And they only require minimal cleanup afterwards.

You won’t find this recipe on the shopping list, but here is the list you will need for these burgers for 4 people:

  • 1.5 lbs ground round*
  • Bacon
  • 3 jalapenos
  • Sliced pepper jack cheese
  • Sweet and Spicy BBQ sauce
  • Burger buns
  • Salt & Pepper
  • Garlic powder
  • Lettuce, Tomato, Onion – optional toppings

I like to make 6oz burgers. If you only want to make 4oz burgers only buy 1lb of meat instead. With any extra ground beef, patty up the meat, wrap in foil, and freeze in a ziploc bag. When you want to make burgers again let them de-thaw in the fridge the day of and then come to room temperature on the counter for about 1 hour before cooking.

Spicy Bacon Burger

Serves 4


  • 1.5 lbs ground round*
  • Bacon
  • 3 jalapenos
  • 4 Slices pepper jack cheese
  • Sweet and Spicy BBQ sauce
  • 4 Burger buns
  • 2 tsp Salt & Pepper
  • 2 tsp Garlic powder
  • Lettuce, Tomato, Onion – optional toppings


1. In a large bowl combine ground beef, salt & pepper, garlic powder, and 1 jalapeno chopped and seeded. Form 4 equally sized patties.

2. Preheat the grill for 5-10 minutes on high heat.

3. Lower grill to medium high heat. Place burgers on grill and cook 5-6 minutes each side for medium well, less if you prefer rarer. Never press your burgers and only flip 1 time!

4. After flipping, on the top rack of your grill (if you have one) place buns and bacon. The bacon will cook quickly watch it carefully and remove when it is to your liking. Be sure not to burn the buns either.

5. In the last minute of cooking top each burger with a slice of pepper jack cheese.

6. Place burgers on bun and top with sliced (seeded) jalapenos, bacon, bbq sauce, lettuce, tomato, and onion.

Check out all of the other Easy #SundaySupper participants for some easy and delicious meals!

-Renee from Magnolia Days serving Spaghetti with Meat Sauce

-Pam from The Meltaways is serving Chicken Popovers

-Jen from Juanita’s Cocina is serving Caprese Pasta

-Liz from That Skinny Chick Can Bake is serving Caprese Grilled Cheese

-Carla from Chocolate Moosey is serving Simple Olive Oil Pasta

-Jennie from The Messy Baker is serving Chicken Parmesan

-Erin from Big Fat Baker is serving Sugar Cookies

-Anuradha from Baker Street is serving Nutella Cream Cheese Chocolate Cake

-Angie from Big Bear’s Wife is servingMini Peanut Butter and Chocolate Trifles

-And, Sunitha from Sue’s Nutrition Buzz is serving a Soothing Papaya Ginger Lemon Smoothie

Grilled Steak


Happy Friday! Are you ready for the weekend? How about a little steak to end the week. Our local meat market frequently has Groupons. Every time they are available I buy a few to purchase meat and seafood at a discount. They carry these “sirloin sizzlers” that are the perfect individual size. They are about 6 oz steaks and always taste delicious seasoned with a little salt and pepper.  Since Publix has sirloin steaks on sale this week buy a few of the smaller ones to control portion size.

You don’t have to have an expensive grill to cook delicious steaks. We don’t have a fancy grill, in fact it is one of those $99 Char Broils from Home Depot about 5 years ago. It’s a miracle it’s still kicking. The hubs is the grill master and I do the prep. I set the steaks out, season them, and prepare the sides while he grills them to perfection.

Grilled Steaks

Serves 4


  • 4 small steaks
  • Salt and Pepper
  • Butter
  • Fresh herbs


1. In a small bowl combine a few tbsps of butter and fresh chopped herbs such as basil, parsley, any you may have. May substitute dry if you do not have fresh. Using plastic wrap form the butter mixture into a log and allow to harden in the refrigerator.

2. Set steaks on the counter to come to room temperature. Heat grill on high heat for about 5-10 minutes. After the grill is heated up reduce the temperature to medium high.

3. Season steaks with salt and pepper.

4. Grill steaks 6-8 minutes on each side for medium – medium well. Less if you like it rarer.

5. When steaks are hot off the grill top each with a slice of butter and allow to rest for approximately 3-5 minutes.

Quick Fix Side – Sautéed Mushrooms

While the steaks are cooking out of the grill, add a 1/2 tbsp of butter and olive oil to a non stick skillet over medium high heat. Allow the butter to melt. Add mushrooms and a splash of the white wine from your glass and saute for 5-8 minutes, until golden. Top with fresh rosemary.

Burrito Bowls with Cilantro Lime Rice


How many meals can I make out of the leftover barbacoa or shredded chicken you ask? A lot! Hopefully you froze your leftovers in 1 and 2 cup portions to make this meal simple to throw together. The only thing we are cooking is the cilantro lime rice and from there each family member can assemble their own burrito bowl. Have any other topping suggestions? I would love to hear them.


Burrito Bowls with Cilantro Lime Rice

Serves 4


  • 1 ½ cups uncooked rice
  • 3 cups water
  • Juice of ½ a lime
  • Handful of cilantro, chopped
  • ½ tsp salt
  • 2 cups cooked shredded meat (leftover barbacoa or shredded chicken)
  • Lettuce, chopped
  • Salsa
  • Sour Cream
  • Shredded Cheese
  • Jalapeno, seeded and chopped


1. On stove top cook rice according to directions, 1 ½ cups rice, 3 cups water, and about 20 minutes on the stove.

2. Just before rice is finished heat up shredded meat.

3. Stir in chopped cilantro, lime juice, and salt with the rice.

4. In a bowl assemble burrito bowls – rice, meat, and choice of toppings (lettuce, salsa, sour cream, cheese, jalapeno)

Beef Stir Fry

Stir-fries are a great example of how I like to make a little meat go a long way. One steak feeds 4 people, along with plenty of vegetables and rice. This recipe comes together in a matter of minutes. A great dish for when you are craving Chinese takeout on a minimal budget and without the MSG. This meal comes in at about $6 total or $1.50 per person.

The heat from the sriracha gives it a nice kick, but if you prefer not as spicy reduce to 1 tsp, leave out completely, or substitute a sprinkle of red pepper flakes for a milder spice.


Beef Stir Fry

Serves 4


  • 1 medium steak, cubed
  • 1 pkg frozen stir fry vegetables
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp siracha
  • Sesame seeds, optional
  • Salt
  • pepper
  • white rice


1. Start cooking rice according to package directions

2. In a large skillet or wok heat sesame oil over medium high heat (If you don’t have sesame oil canola or vegetable is fine. I just like the added flavor from sesame.) Salt and pepper the steak and sauté in the skillet, about 3-5 minutes until about medium. Remove from skillet and set aside.

3. Add vegetables, soy sauce, and sriracha and stir fry until vegetables are hot about 5 minutes. Add meat back in and toss to mix. Sprinkle with sesame seeds.

4. Serve over prepared white rice.

Crockpot Barbacoa Beef Tacos


At Chipotle barbacoa is always our first choice of meat. Up until now I had never attempted it at home, so it was always a delicious treat. This is a great easy prep recipe for a crowd or for your family with leftovers. Freeze leftovers for lunches or make tostadas, quesadillas, or burritos on another night for a quick meal. Save the cooking liquid to use in place of beef broth with a kick!


Crockpot Barbacoa Beef

Adapted from: The Kitchn

Serves 8-10


  • 3 canned chipotle peppers in adobe sauce, with 2 tsp of sauce
  • ¼ cup chopped cilantro
  • ½ red onion
  • 4 cloves garlic
  • 1 tsp salt
  • Juice of ½ lime
  • ¼ cup apple cider vinegar
  • 3-4 lb beef roast
  • 2 cups chicken stock
  • Water
  • 3 dried bay leaves
  • 6” tortillas
  • avocado, optional
  • shredded cheese, optional
  • sour cream, optional
  • salsa, optional
  • shredded lettuce, optional


1. In a food processor or blender combine chipotle peppers, adobe, cilantro, onion, garlic, salt, lime juice, and vinegar and pulse to combine.

2. Place in the crockpot and put beef on top, turn over in spice mixture to coat both sides.

3. Add 2 cups of chicken stock and water in 1 cup increments until just covering the beef. Add bay leaves.

4. Cook on high for 4 hours, after 4 hours turn to low for and cook for an additional 2 hours.

5. On a rimmed baking sheet remove meat from slow cooker and shredded with two forks. Toss with some cooking liquid.

6. Assemble tacos with your choice of toppings.

White Cheddar BBQ Burgers

What better way to kick off Friday than a burger recipe! I love a good burger, ask anyone I know. A simple seasoning of salt, pepper, and garlic powder makes this my favorite way to prepare a patty. Cheese, grilled onion and BBQ sauce work together wonderfully. And if you have some bacon on hand I won’t judge if you add that to the mix. If you are only cooking for two, go ahead and prepare the whole pound of meat, wrap the other two patties in foil, and store in the freezer for future use.

White Cheddar BBQ Burgers

Serves 4


  • 1lb ground beef
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 red onion, sliced
  • BBQ sauce
  • 4 hamburger buns
  • Sliced white cheddar cheese


1. In a bowl mix ground beef, salt, pepper, and garlic powder to combine.

2. Divide the beef into 4 equal 1/4 lb balls and form into patties.

3. Grill for 5-6 minutes on each side. While the burgers are on the grill, split the buns and toast on the top rack of the grill.

4. Sprinkle the red onion with a little salt and pepper and put on the grill 2 minutes on each side.

5. When burgers are near completion move to top rack and top with cheese. Close lid and allow cheese to melt for 1-2 minutes.

6. Remove buns from grill, top with burger, onion slice, and a tbsp of BBQ sauce.

Quick Fix Side – Foil Potatoes

Just like we did with the chicken in the crockpot, make a foil pouch , add a few diced red potatoes, a sprinkle of salt, pepper, and rosemary, and a few tbsps of butter. If you have some leftover onions add those to the mix as well. Seal the foil pouch and put it on the grill a few minutes before the burgers allow to cook for about 20 minutes.