Beef

Simple, Tender Grilled Chipotle Glazed Ribeye Steak

July 11, 2019 by Becky Spoon

This Chipotle Glazed Ribeye Steak is just what my cowboy wanted! He loves steak on the grill and he loves Mexican food so the chipotle glaze ties it together into one package! Add some grilled jalapeños and some cilantro/lime butter! Perfection!

I served the steak my Mexican Street Corn which in itself is delicious! Here’s the link for the corn: https://the2spoons.com/delicious-elote-aka-mexican-street-corn/ and a cilantro lime rice. Add some corn tortillas, lettuce and tomatoes, your choice of salsas and it’s a build your own tacos meal if you want!

Simple, Tender Grilled Chipotle Glazed Ribeye Steak

We prefer our steaks medium rare. Here’s a chart that will help you make the decision of the correct temperature for your steak. http://www.mychicagosteak.com/steak-university/201…. Just because I’ve cooked steak for so long I don’t use a thermometer but it is always a good idea to do that! Another tip is to let your steaks come to room temperature before grilling, and after grilling, let your steaks rest for a few minutes to let the juices remain in the steak, not on the cutting board if you slice too soon.

I topped with a final pat of cilantro lime compound butter. I just softened un-Salted butter just a little, not too soft because you want to be able to form it and wrap in plastic wrap. Then I added a little salt, lime juice and chopped cilantro. Then I formed into a cylinder shape, wrapped and placed in the refrigerator to firm back up!

Here’s the simple recipe!

Grilled Chipotle Glazed Ribeye Steak

Print Recipe

Servings: 2 Servings

Course: dinner, Main Course

Cuisine: American, Mexican

Ingredients Method

Ingredients

2 1 inch ribeye steak
1 chipotle pepper and 2 or 3 tablespoons of the juices
salt and pepper
2 tbsps lime/cilantro compound butter

Method

Remove the steaks from the refrigerator and place on a sheet pan or other dish.
Mince the chipotle peppers and combine with the juices. Rub on both sides of the steak. Rub each side with extra virgin olive oil and add a sprinkle of salt and pepper to each side. Let see about 30 minutes to come to room temperature.
Meanwhile, heat your preferred grill. When your fire is ready, and the steaks and cook about 3 minutes on each side for medium rare.
Remove to a platter, top with the butter and allow to rest for a few minutes.

Mexican Street Corn — Chipotle Glazed Ribeye Steak

Quick yet Yummy, Steak Quesadillas

July 7, 2019 by Becky Spoon

Steak Quesadillas
Steak Quesadillas are a great way to use leftover steak, and who doesn’t love steak? I had a ribeye leftover, didn’t want tacos, so I thought what better way to use the steak than in quesadillas that even Allen loves! The steaks were grilled, they were cooked to a perfect medium rare. I just toss the bite size pieces of steak in at the last minute after all my other ingredients have cooked and just heat it through because I don’t want to re-cook my steak. That would make it tough, definitely what I don’t want in a quesadilla that is hard to eat with big or tough fillings. — Steak Quesadillas

Steak Quesadillas are a great way to use leftover steak, and who doesn’t love steak? I had a ribeye leftover, didn’t want tacos, so I thought quesadillas would be great and that even Allen loves them! The steaks were grilled, they were cooked to a perfect medium rare. I cut it into bite size pieces and just tossed the pieces of steak in at the last minute after all my other ingredients have cooked to heat through. I don’t want to re-cook my steak. That would make it tough, definitely what I don’t want in a quesadilla that is hard to eat with big or tough fillings.

Besides steak, I added mushrooms, onions, peppers, garlic, and Monterrey Jack Cheese! Oh, that cheese! Monterrey Jack is a great melting cheese. If you want to use a different cheese there are other good melting cheeses that would also work in this recipe. Here’s a link giving you a couple of ideas. https://saramoulton.com/2012/01/cheese-what-are-good-melting-cheeses/

Quick yet Yummy Steak Quesadillas

I have served these quesadillas for breakfast many times. All I do is scramble eggs soft and add to the top layer before you add your final later of cheese.

These are great as a meal, but can be used as an appetizer at a party or gathering.

I always serve this with Guacamole and Pico de Gallo. Both of these are available on my blog. Here’s those links: https://the2spoons.com/my-ever-so-easy-guacamole/. And the link to my Pico de Gallo is: https://the2spoons.com/fresh-and-simple-pico-de-gallo/

So, when you have leftover steak, don’t forget quesadillas as a possibility. Delicious! Enjoy the recipe!

Breakfast Quesadillas

Print Recipe Pin Recipe

Servings: 4 Servings

Course: Appetizer, Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

1/2-3/4 Lb chorizo
6 Eggs, beaten
2 Tbsp Butter for scrambling the eggs
1 large potato or 2 medium diced
extra virgin olive oil
2 avocados sliced
salt and pepper
grated cheese of your choice (Monterrey Jack or Oaxaca melts well)
8 flour tortillas

Method

Heat a large skillet and add the chorizo, breaking it up as it cooks. Drain on paper towels.
Wipe out the skillet add a little olive oil to the bottom of the pan. I use non stick because it will take very little oil. Heat to medium high and add the diced potatoes. Add salt and pepper. Brown on both sides, then cover, reduce heat and cook until tender. Remove the lid, increase the heat and continue until they’re a little crisp. Drain on paper towels.
Slice your avocado and grate your cheese.
Start hearing your comal or griddle.
Pour the oil from the skillet and add your butter. Beat your eggs and add a little salt and pepper. Scramble your eggs to a soft scramble. Don’t overcook.
Place 4 tortillas on the griddle and allow them to puff up and start to brown. Remove them from the griddle with cooked side up. Place cheese on the bottom, then chorizo, potatoes, eggs, avocado, then more cheese.
prepare the remaining 4 tortillas as you did the first 4 and place them cooked side down on top of each layered tortilla.
Place back on the comal or griddle and brown each side turning back and forth. Cut into fourths and serve with guacamole, sour cream, your favorite salsa or pico de Gallo. Enjoy!

Easy, Delicious Smothered Cabbage with Potatoes and Smoked Sausage

June 29, 2019 by Becky Spoon

Jump to Recipe

You know, sometimes you just need some Southern comfort food like this Smothered Cabbage. Sometimes you just want the foods you grew up with like beans and cornbread! I probably should cook like this more because I absolutely love it, but Allen really doesn’t love this food as much as his meat and potatoes, but I sneak it in from time to time and he always thinks its delicious.

Easy, Delicious Smothered Cabbage with Potatoes and Smoked Sausage

I cooked this dish with Eckridge Beef Smoked Sausage https://www.heb.com/product-detail/eckrich-beef-smoked-sausage-family-pack/765512. I had this brand on hand, but you can use any good smoked sausage of your choice. I sliced new potatoes with the skin on, I added lots of onions, and cooked this in really very little oil with a little butter in a non stick skillet. You could add squash to this dish, and okra would be a great addition. I served my Macoroni and tomatoes with this and some spicy pinto beans and cornbread! Both of these recipes are also on the blog, but here is the Macaroni and Tomatoes recipe that my mother and grandmother made growing up! Delicious!
https://the2spoons.com/macaroni-with-fresh-tomatoes/.

This is a perfect dish to serve with my Good Luck Blackeyed Peas! Here’s the link: https://the2spoons.com/good-luck-blackeyed-peas/.

Easy, Delicious Smothered Cabbage with Potatoes and Smoked Sausage

Here’s the recipe! Enjoy!

Smothered Cabbage with Potatoes and Smoked Sausage

Print Recipe

Ingredients Method

Ingredients

1/2 head large green cabbage or one whole small
1/2 onion, sliced or diced
3-4 new potatoes, skin on and sliced
7 oz Smoked Sausage, sliced
2 tbsp extra virgin olive oil
3 tbsp butter, two for cooking and 1 for finishing
salt and pepper to taste

Method

Cut the cabbage in half, take out the core and slice. Sliced your potatoes in about in little less than 1/2 inch slices, about a quarter inch. Slice your onions or chop them, then slice your smoked sausage in 1/2 inch pieces
Heat your oil and 2 tablespoons butter in a large skillet. Add your potatoes and onions and cook on medium high heat until your potatoes begin to brown a little. Turn them and reduce the heat, add a lid and turn your heat to low and cook for a few minutes just until the potatoes start to soften a little, but not done. Increase your heat and add your cabbage and smoked sausage and cook turning as all the ingredients brown a little. After a few minutes, lower the heat, cover and let the cabbage smother a little until soft. Then again, raised your heat, remove the lid, season with salt and pepper to taste and cook until the ingredients have browned a little and are fork tender. Add a pat of butter just to bring everything together. Enjoy!!

the best instant pot – pot roast.

June 25, 2019 by Becky Spoon

Jump to Recipe

We love a pot roast! One of the reasons I made this roast over the weekend was because I knew I could make several meals from one roast for my husband and this is another opportunity to show others struggling with meals during these difficult times, recipes using the leftovers.

I used a chuck roast because I just love that they are well marbled and so tender. Of, course a pot roast of any kind is a slow cook or braised and takes a couple of hours or you can cook in the Instant Pot like I did. Here are other roast you can use:

Chuck roast
Chuck center roast
Chuck eye roast
7-bone chuck roast
Arm roast
Blade roast
Shoulder roast

If you don’t have an Instant Pot, and if you can afford it, here’s a link from Walmart for one of the choices. https://goto.walmart.com/c/2049504/568839/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=696895054&u=https%3A%2F%2Fwww.walmart.com%2Fip%2F696895054

The good thing is you can order this online! Honestly, my Instant Pot saves me hours!

The Best Instant Pot – Pot Roast

So, we know cooking a delicious tender pot roast can take hours, that’s why I love making my roast in the Instant pot. I do most things the same as I would cooking a roast in the oven or stove top, so I start with salt and peppering my roast, then lightlly coating in flour, then sear in oil on the saute mode on your Instant Pot.

After I brown the roast, I added onions, celery and carrots for aromatics along with a bayleaf, fresh thyme and fresh parsley. To this about 4 pound roast I added a little tomato sauce and beef stock which immediately adds richness to your pot roast.

The vegetables I cooked with the pot roast become part of the gravy, so I cook potatoes and carrots separately. When tender, I remove the roast then strain the broth mashing the very soft carrots, onions and celery through my strainer to help thicken the gravy and add so much flavor.

Usually, depending on the size, you can cook a pot roast in 45 minutes in the Instant Pot.

The Best Instant Pot – Pot Roast

One of my favorite uses of the leftovers is hash! Here’s my link for a delicious hash! https://the2spoons.com/easy-leftover-prime-rib-roast-hash/ This is with prime rib roast, but just substitute the chuck roast.

Also, I love to make a Beef Pot Pie with the leftovers! Delicious! Here’s that link:https://the2spoons.com/easy-beef-pot-pie/

Here’s the recipe for my this roast! Enjoy!

The Best Instant Pot – Pot Roast

Print Recipe Pin Recipe

Servings: 6 servings

Ingredients Method

Ingredients

For the Chuck Roast

3-4 lb chuck roast, marbled well
2-3 tbsp extra virgin olive oil for browning the roast
Salt and Pepper
1 bay leaf
a couple of thyme sprigs, rosemary and parsley
a quartered onion, couple of carrots and a celery stick
4 tbsp cups beef broth plus 1 tbsp tomato paste

For the additional potatoes and carrots for serving

6-8 red potatoes, peeled, halfed or quartered if large
enough water to top of potatoes
3-4 carrots, peeled and quartered
drizzle of extra virgin olive oil
1 sprig of rosemary
salt and pepper

For the Gravy

2 tbsp oil
1 tbsp flour
the reserved strained broth

Method

For the Pot Roast:

Put your instant pot on sauté. Salt and pepper both sides of the roast and dust each side with flour pressing in so the flour will adhere to the roast. This will help in the browning of your roast. Add the oil and when heated, add the roast and brown on both sides. When browned, toss in the onions, carrots and celery along with the fresh herbs. In a separate bowl, combine the beef broth and tomato paste, then pour over your roast. Set your mode on the instant pot for Meat/Stew for 45 minutes. When the time has lapsed, I unplug the Instant Pot and allow it to release the steam naturally.
Note 1: If you want to get perfectly sliced pot roast, cook the day before and refrigerate. When ready to use, slice and reheat in the microwave or in the oven covered with foil in about a 200 degree oven.
Note 2: If you don't have an instant pot, brown in a heavy pot, follow the other steps and place in a 350 degree oven until tender.
Remove the roast from the pot, cover and set aside. Strain the broth in a large strainer, pressing with a spoon the vegetables though your strainer, scraping the bottom into your bowl. This makes your gravy extra delicious and you won't waste those delicious ingredients.

For the Gravy:

In a saucepan, heat the oil and add the flour to make a roux. Cook for a minute or so, whisking, then add your reserved strained broth, continuing to whisk to keep from having lumps. Cook until the gravy has thickened, and keep warm until ready to serve.

For the potatoes and carrots to serve:

Place your peeled potatoes in the Instant pot along with your quartered carrots. Add about 2 cups of water or so to the pot. Drizzle with olive oil, lightly salt and pepper and add a sprig of rosemary. Set the pressure cook timer to 5 minutes. When time has lapsed, do a quick steam release.
To serve add the pot roast with potatoes and carrots on a plate and drizzle with the gravy. Serve with more gravy for passing. Enjoy!

So Fast and Delicious! Instant Pot Chuck Roast

May 20, 2019 by Becky Spoon

Jump to Recipe

Chuck Rost is my favorite cut and this Instant Pot Chuck Roast with mushrooms and carrots literally took 50 minutes to become falling apart and melt in your mouth good!! After you brown the roast and vegetables, set the timer and you are done!! You’ll be eating a pot roast that usually takes hours to get tender.

So Fast and Delicious! Instant Pot Chuck Roast

This could actually be your Make-ahead, Monday recipe. First, this is perfect as a nice dinner served with some great potatoes! I served the roast with my cheesy potatoes gratin, but you could serve with mashed or even a polenta would be delicious. Here’s the link for my potatoes gratin: https://the2spoons.com/cheesy-potatoes-gratin/ The second meal can be an open face hot roast beef sandwich…..mmmm! One of my favorites like the photo below with a fried egg on top! https://www.foodnetwork.com/recipes/food-network-kitchen/hot-open-face-roast-beef.

Next, if there is any left a beef stew will be in order or a breakfast hash. I love my Instant Pot and it shaves hours off this recipe. Enjoy!!

Instant Pot Chuck Roast

Print Recipe

Prep Time 15

Cook Time 50

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 3-4 lb boneless chuck roast
flour for coating the roast plus more for thickening the pan drippings
salt and pepper
oil for browning the beef
beef stock
1 small package mushrooms
3 or 4 carrots, peeled and diced in one inch pieces
1 white onion, sliced or diced
sprigs of fresh thyme or rosemary, or both (optional)

Method

Set your Instant Pot to the sauté mode. Salt and pepper the chuck roast and rub flour on both sides. Brown the roast on both sides in the hot Instant Pot pan. Remove from the pan and add the mushrooms, carrots and onions and cook until the onions are beginning to soften. You can either remove these from the pan and add your roast back in or scoot them to the side, add your roast, then spoon the vegetables on top of the roast. Add enough beef broth to reach the top of the roast. Lay a few sprigs of fresh thyme and rosemary on top if you are using. Set the Instant Pot on meat. That setting is for 35 minutes. When complete, unplug the pot and let the steam release on its on. Uncover the pot, remove the roast to a plate and remove the vegetables to another dish for serving later, leaving the thickened broth in the pan. Add a heaping tablespoon of flour and whisk in. Return the roast and reset your roast to beef but lover the time to just 15 minutes.
After the time has lapsed, unplug, let your steam release and check for tenderness. The roast should be tender and done at this time. Remove to a serving plate, surround or top the roast with the onions, mushrooms and carrots. Strain your gravy and serve on the side. Bon Appetite!!

The Best Enchiladas Con Carne

May 6, 2019 by Becky Spoon

Jump to Recipe

If you love Tex-Mex as much as we do, this is the enchilada recipe for you. This is a from-scratch Enchiladas Con Carne that will bring back memories of the best enchiladas you have had!

Growing up, Mom would make wonderful enchiladas using a can of store-bought chili like Hormel or Wolf. http://www.hormel.com/Recipes. They were delicious. She’d put onions and cheese in the tortillas that she had softened in oil, roll them up then smother them in the chili. So good.

Now I kind of would rather make an enchilada sauce from scratch rather than adding a can of store-bought chili, so this is my answer. A plus is that all the recipes that you can make with a can of chili can be made with this chili con carne!

I served my Guacamole and chips with this dish, and of course, I had my refried beans and rice. The guacamole was delicious! Here’s the recipe: https://the2spoons.com/easy-homemade-guacamole/

Can’t wait for you to make this!

Enchiladas Chili Con Carne

Print Recipe Pin Recipe

Course: dinner, Lunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

For the Chili Con Carne

1/2 cup All purpose flour
2 tbsp neutral oil, like canola
1 lb ground beef like chuck that is 20 percent fat
salt and pepper to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeno pepper or more to taste, seeds removed if yu want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tbsp chile powder
1/2 tsp ground cumin
1/2 tsp dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade

For the Enchiladas

1/2 cup neutral oil, like canola
12 corn tortillas
3 cups shredded cheese, 1 1/2 cups cheddar and 1 1/2 cups velveeta
1 medim size white onion, peeled and chopped

Method

Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When the oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic, and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin, and oregano and stir to combine. After a minute or so, when the mixture begins to turn fragrant, return browned meat to the pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.