Perfect Ribeye with Green Beans. I added the green beans with 2 tablespoons of butter, then added the heavily salted and peppered steak. 5 minutes on each side on the stove top (constantly moving around the green beans) and then in the oven on 375 for just under 5 minutes. Behold the glory…
Hey guys! I made this last night for dinner and got two thumbs up from everyone! It does not really photograph well, but the recipe turned out pretty yummy. You can make your own meatballs, but it is a Monday night and no one really has time for that, so I used frozen ones. I am also researching ways that I can use my crock pot, so be on the lookout for that.
1 bag of frozen meatballs
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste
1. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and mostly cooked throughout. They may still be a bit frozen in the center, but you are going to add them back in for a few minutes at the end. Take out the meatballs.
2. Add 4 Tablespoons butter and flour to skillet and whisk until brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
3. Add the meatballs back to the skillet and simmer for another 1-2 minutes. I served them over egg noodles.
Evening friends! Tonight I made these easy yummy sliders. The girls were in two different locations for cheer tonight, but luckily we have a carpool system going on. It is all good, but makes for a late dinner.
I bought some premade beef sliders from Publix. I doused them with salt, pepper, and a bit of Worcestershire sauce. I cooked them in a cast iron skillet on high heat; the first side for about 3 minutes. Then I turned them and cooked for 2 minutes. I added small slices of Colby Jack cheese and a tablespoon of water to the pan. I covered the pan and turned down the heat to low and cooked for one minute until the cheese melted.
They were so yummy! We put them on Pepridge Farms slider buns, which are so soft and pillowy. I served with a side of fries and corn on the cob. Everyone went nuts for these little burgers! Next time I will buy 2 packages!
The rest of this week will be even crazier, so I’ll post when I can! 😘😘😘
Morning! Last night I made this yummy meal…
Home Fries- 3 Idaho potatoes cut in to wedges coated with olive oil, salt, pepper, and thyme. Roasted in the oven for 30 minutes.
I took a pound of meat and let it come to room temperature. To the meat I simply added salt, pepper, and 2 tablespoons Worcestershire sauce. Take off you rings, and just get in there…mix it all together, but DO NOT OVER MIX! Your meat can become tough. Portion out 4 burgers. I just take the meat and cut it into 4 equal pieces. You could use a knife, vegetable chopper, or pizza cutter. Press your thumb in the middle of the burger. Why? Well, this creates a uniform and level burger that cooks more evenly. If you don’t, your burger will be fat in the middle and flat on the outsides. Boo to a uneven burger!
Now on to the pan. Grills are fine. Cast iron grills are better. Cast iron pans are the best. I love how the burgers get that yummy crust and picks up all the flavoring of the cast iron pan, not to mention adds to the pan’s flavoring. Make sure your pan is SCREAMING hot so they don’t stick. Add the burgers and leave them. DO NOT PRESS ON THE BURGER! Resist the urge to turn them over until they are ready… I can tell they are ready when a see a tiny crust forming and about half of the burger seems to be turning from pink to brown. I say about 5-6 minutes.
Then after 3 minutes, add your cheese. I used cheddar. Put a lid on it for 1 minute, take your pan off the heat. Everyone was so hungry, I wasn’t able to take a before picture, but as you can see, they were a hit! =)
Another busy weekday calls for a make ahead meal. Last night I assembled this meatloaf ahead of time so all I had to do when I got home was pop it in the oven. It took a good 1 hour, but I still had dinner on the table by 6:30. Most families I know eat between the 5:30-7:00 window, so this is a perfect thing to make the night before. You could even make 2, and freeze one uncooked for another night!
Easy Make Ahead Meatloaf- Feeds 4-6- You can double this recipe for a bigger family, leftovers, or an extra uncooked meat loaf to go in the freezer
1 pound of ground meat- I used 1/2 ground beef and 1/2 ground mild sausage
1/2 cup of seasoned breadcrumbs (add more if too wet)
2 tablespoons Worchestershire
1 can tomato sauce (1/2 in the meat and 1/2 on top)
1 tablespoon of tomato paste
1 splash of red wine (more if too dry)
1 garlic clove grated (or 1 teaspoon of garlic powder)
1/4 onion grated (or 1 teaspoon of onion powder)
fresh or dried herbs- This time I used dried Italian seasoning- about 1 tablespoon
salt and pepper to taste- do not skimp
In a large bowl combine all your ingredients. I get in there and mix it up with my hands. Mix just enough to combine the ingredients. DO NOT OVERMIX! I do not use ketchup at all. The tomato sauce, tomato paste, and Worcestershire combo is better and gives the meatloaf so much more depth of flavor than ketchup ever could. I take my mixture, form in a loaf shape, and put it on some aluminum foil in a long baking dish. Top with more tomato sauce. 350 for about an 1 hour or until meat is at 155. Take out and let it sit for 10 minutes to set and for carry over cooking. Enough leftovers for the hubby and I to take for lunch tomorrow!
I served with some green beans and fried potatoes (small white potatoes diced with salt and pepper cooked in a bit of olive oil and cooked until tender, about 40 minutes).