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Beef/Veal/ Garnish/ Sauces

Cowboy Butter

Yee-haw! for cowboy butter.

For my birthday last November we went over to Columbus, Tx to a new restaurant, Magnolia Society (isn’t that a cool name) and even though I never get steak out because we do really good steak at home I ordered the steak with cowboy butter and balsamic demi glaze.

The steak was delicious. I can’t say I could identify what the cowboy butter was but put together  the flavors were great and it made a very nice entree. I knew I’d be looking up a recipe for cowboy butter. I found two and ended up combining the two. One had horseradish and the other didn’t so I divided my mixture in half and added horseradish to one and not the other so I could decide which I really liked better; split decision because both were delicious on the steaks.

What is a compound butter you say. Well, it’s made by taking softened butter and adding herbs and seasonings. Then it gets formed into a log and refrigerator until firm and then it gets sliced and then tops your meat, fish, chicken,  or vegetables. It will keep in the freezer for several months. Once we get into our new home with a nice big freezer I plan on keeping several different butters frozen so that will be ready to fancy up any entree I may prepare.

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Beef/Veal/ Beef/Veal/ Entree

Stuffed Bell Peppers with Cauliflower Rice

Stuffed Peppers for dinner!

Don’t you love bell peppers, and to stuff them with something healthy and delicious makes them even better.

I have some pepper planted outside this year. We’ll see what they produce.  I’ve also planted some shishito peppers and I’m really hoping they produce big time; also trying some okra, and cherry tomatoes in our tiny back yard garden at our tiny house here in Round Top.

My mother always made stuffed peppers with cooked rice mixed with the hamburger meat on the inside and I loved them that way and still make them occasionally. Sometimes I can shut my eyes and see her cooking in the kitchen and smell the food I remember her cooking. There’s this one song, “The Wayward Wind”, I still remember playing in the background from a transistor radio while she is cooking. Do you have memories like this?

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Beef/Veal/ Entree/ Pasta

Beef Stroganoff

Been decades but I still like this recipe.

So you are wondering how many ways can one possibly do beef stroganoff. Well, I couldn’t find many recipes that veered off the traditional recipe.

All I knew when I started this recipe was I wanted to use our leftover delicious bone-in ribeye steak that we had for Christmas dinner. We had bought these steaks and some other meats at Eckermanns Meat Market in Fayetteville (TX) (my now go-to for delicious meats and sliced pork belly that I love).

My daughter, Alexis, had brought me some trofie shaped pasta on her first visit to see us after our move to Round Top. I guess I was complaining too much I couldn’t find certain things that was easy to pick up in The Woodlands. Now I know (I already knew this) if I can’t find it, then I can order it probably from Amazon.

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Beef/Veal/ Beef/Veal/ Entree

Zucchini Enchiladas

Delicious and healthy too.

Have a garden? Growing zucchini? Have some very large ones you don’t know what to do with? Well, this recipe is for you, and healthy to boot.

If you’ve been looking around my blog for a while you’ve probably noticed that my site is not a “diet” site (and never will be) but neither is it loaded with fat; well maybe some recipes tend to be a little fattening. By what kind of life would this be if we didn’t enjoy good food occasionally.

I have to say that after our trip to Canada this summer I was afraid to get on the scales. We discovered Tim Horton’s chain which has the most delicious donuts and pastries. Then there is all that delicious food we allowed our selves to eat — pates, rillette’s, tea at the Fairmont, more alcohol than I’ve had in a year and desserts every meal; and why not since we were celebrating (again) our 50th wedding anniversary.  Oh, I forgot, in Quebec City our hotel left a picnic basket every morning on our door full of pastries, cheeses, fruit and much more. So, after a month being back I decided I’d better weigh and face the music.  Even though there was a gain, it was only .02 of a lb. So all that food was more than worth the calories I consumed while traveling.

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Beef/Veal/ Entree/ Morning Foods

Beef Hash and Eggs

Put an egg on it!

Did you grow up eating hash (not that kind)? I remember having it once or twice as a kid but it wasn’t something on our weekly menu. I remember working with a girl decades ago (that’s a long time) and remember her telling me she cooked the same thing each week. Meatloaf for Monday night supper, chicken for Tuesday, maybe burgers for example for Wednesday and she would repeat the meals the next week.

I don’t repeat meals often and I have this blog to thank for that because I’m always trying to come up with something new to post. We do have burgers, pulled pork, chili, anything bar-b-queed showing up again and again but not on my weekly menus.

Usually when I do a beef roast, it is cooked with potatoes, carrots and onions. What else could you put in a pot roast? Never though of putting mushrooms in with the mix; I think that addition would be great and will try that the next time.

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Beef/Veal/ Entree

Santa Maria-Style Tri Tip with Salsa

Just in time for your Labor Day cookout.

Have you ever come across a beef tri-tip in the market and didn’t know what to do with it? I have to admit I don’t think I have ever heard of it (or don’t remember) until last year and my son, Scott who lives in Chicago mentioned buying one and after seeing how juicy and delicious his looked I was then on the lookout for that particular cut of meat.

Then back at Easter, son, Paul cooked one for a house full of Sunday brunch guest. He served his as an appetizer to his pulled pork he had cooking on the grill. I got to taste his and it was juicy, medium rare and tasted like a great piece of steak.

Santa Maria-Style barbecue is a culinary tradition rooted in the Santa Maria Valley in Santa Barbara County (this from Wikipedia) and dates back to the 19th century and centers around the beef tri-tip, seasoned and grilled over coals. Read the above link for more information.

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Beef/Veal/ Entree

Portobello Stuffed Mushrooms

Healthy ingredients stuffed into mushroom.

Recently we went to Chicago to visit our son and his family. Two birthday cakes and lots of good food later I still lost three pounds after returning from being gone for nine days.

One night we went to a great restaurant called E + O Food and Drink (Earth and Ocean) and my husband had this great pork pata (shank) recipe that had a pate sauce. I may be trying that sometime this fall or winter when the weather fits the dish here in Texas.

We had very nice cool days while there and even slept with the windows one night, which we never do here in Texas. When we stepped off the plane back here in Texas and the heat hit us in the face we knew we were home.

I have a friend on the Fast Metabolism Diet so I decided to try this healthy recipe for her which is a stuffed portobello mushroom. I found some ground turkey and ground beef in my freezer and had lots of extras to add in. I’m serving mine over some spinach, either raw or cooked; either way it will be a healthy burger for any meal. You could add a bunch of vegetables on the side to complete your meal.

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Beef/Veal/ Entree

Beef Tenderloin Steaks with French Onion Sauce

Not the prettiest picture but oh, so good!

If you’re thinking of cooking steaks any time soon and want something just a little different, try my beef tenderloin steaks with French Onion Sauce. The sauce smells like French onion soup while it’s cook. Top a toasted piece of French bread with your cooked steak and the sauce and you will be delighted with the surprise.

I did these steaks recently when friends came over. My steaks were on the small size (6 oz.) but by the time we added it to the bread and sauce it was almost more than we could finish. If you aren’t a big meat eater, try 4 oz. steaks for the ladies and maybe 6 oz. for the guys.

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Beef/Veal/ Entree

Stir-Fry Beef and Japanese Noodles

What is easier than a stir-fry?

This dish started off as a sous vide steak. What’s a sous vide steak you say? Look at the link I just gave you because Chef Steps can explain it better than I can.

The Joule sous vide was a xmas gift from son, Scott and so far I’ve cooked an egg, steaks two different times and some coconut custards. In case you didn’t read the definition, sous vide is a way of cooking food in a bag in water. The pan or even plastic container is set on the counter, not the stove, and using an app on the phone, the thickness of the steak and desired degree of doneness is chosen and once you click set (1 1/2 hours) you walk away and don’t look back. Literally, you do not have to give it another look and my medium rare doneness that I chose was perfect. After removing from the zip-lock back, I simply gave it a quick sear on all sides in a hot skillet and it was ready to eat.

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Beef/Veal/ Entree/ Morning Foods/ Pizza

Parmesan Naan Breakfast Pizza

Steak and eggs, what could be better for breakfast?

Are you one of those people that take home leftovers from a restaurant because you couldn’t possibly have eaten another bite off your plate? Sometimes I ask for a box when they bring my food just so I’m not tempted to eat the whole thing.

My husband is always bringing home something from Mexican restaurants and sometimes they actually make it into the refrigerator. Once I went to get in my car to go someplace and the most horrific smell hit me in the face. Guess what, it was HIS Mexican food in the back seat. I’ve gotten where I order everything a la carte from Mexican restaurants because I can get exactly what I want and not so much that I’m not finishing it because I have eaten too many chips and bowl(s) of salsa.

Well, if you happen to have left over steak, I’m sure it will make it into the house. There probably won’t be enough to make a meal out of it but you can make this breakfast pizza that is made with naan for the crust. You can really add whatever ingredients you want; I didn’t add a lot of cheese (just parmesan) because it was for breakfast and I just didn’t want a real cheesy pizza.

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Appetizers/ Beef/Veal/ Entree/ HotApp

Mini Corn Dogs with Mustard Dipping Sauce

Get them while they’re hot.

So, what’s so special about a corn dog? Nothing really but I’ve never been able to pass one up once that smell of a frying dog is in the wind and my hose catches the drift.

Use to be, back in the day, (maybe even before my day) one would go to a carnival or state fair and would be confronted with things like the Bearded Lady, the wolf man, person with two heads (ok, maybe that one was in an old movie I saw when I was a kid), the snake woman, sword swallower, little person, very big person, and probably things your mother would have never let you go in to take even a peek.

I would have been more concerned with what are they going to feed us. There are so many things that are fried at state fairs and I’m sure depending on where you live, there may even be some I haven’t heard of. Here are just a few I have seen and come across looking for the next “big” fried things on a stick. Chicken Fried Lobster with champagne gravy (sounds pretty good), Fried Butter, Fried Snicker Bars, Funnel Cakes, Fried Cheese Curds, Frog Legs (Now I would like that one.), Batter Dipped Deep Fried Twinkies (and I thought those were gone.), Fried Jalapeños, of course, and the list goes on and on for those artery clogging treats.

Personally, I don’t think you can beat a good hot dog turned into a corn dog. I’ve made these with plain yellow mustard but I have also made the dipping sauce recipe below to go with these. Cutting the dogs into thirds make such a cute little appetizer and ya don’t have to feel guilty about eating a couple. Ok, so who could stop at just a couple. And, these are the perfect size for the kids, that is if you let them have hot dogs.

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Beef/Veal/ Entree/ Pasta

Ribeye Fettuccini with Mushrooms and Goat Cheese

Love that goat cheese!

Why do we all want comfort food when it starts getting cold, damp and wintery? That is not Texas weather right now but it may be getting cooler in your area. Last year after trying for weeks to sell my Ethan Allen dining set that we had purchased back in the 70’s, I ended up donating it to a women’s organization then I ordered a French bakery style table to use for a dining table and I envisioned having this dish on my new table set with an Italian table cloth, some beautiful pasta bowls, flowers in some old olive oil cans and some good bottles of wine and couldn’t wait to try and put together this recipe.

Pasta always reminds me of eating our way around Italy several years ago. I can only think of one bad meal we had on that trip; all the rest were memorable to the point that I can shut my eyes and taste every dish. I can’t wait to go back some day.

While visiting in Nashville a couple of years ago I had this dish at the Firefly Grille and it was delicious. As always, I’m thinking can I make this and I never know how it’s going to turn out. I love goat cheese either in an appetizer or breaded and baked to top a salad, so putting it in with some good steak and fettuccine was easy. After reading the menu and quizzing the waiter I found out all the ingredients; so who needs a recipe to recreate this dish, not me, it was fairly easy.

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