Category Archives: Beef

Crispy Chicken Fajitas – KFC style!

03 Tuesday Jan 2017

Posted by in Beef, Chicken, Meals in one

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KFC style chicken wrap

KFC style chicken fajita

I love fajitas, I find them so practical and they are good whether you decide to use chicken, mince or opt for the veggie option. What I find always makes a good wrap are some fried/ roasted peppers, onions, tomatoes, lettuce and grated cheese – I’d say those are always my staple ingredients in a fajita. I love crispy chicken and as I walked past KFC the other day it made me really want a chicken fajita! So I decided to try and make it at home. Once you have made you crispy chicken breast then it’s super easy and you can also make your own breadcrumbs. Slice you chicken and add your other ingredients to the wrap. Otherwise you can make a simple and delicious wrap that’s great when you’ve got a few friends round.

Here’s how to make a typical fajita.

What you need:
4-5 Wraps
Meat of your choice
1 onion sliced
2 peppers
1 – 2 tsp paprika
1 tsp cumin
1 tsp tumeric
Chopped tomatoes mixed with thinly chopped chilli & shallots
Sour cream
Grated cheddar cheese
Lettuce leaves

Chicken wrap

Crispy chicken fajita

When I make fajitas with normal chicken chunks or mince I fry the onion first then add the meat and spices and a few minutes before it’s ready add the peppers. These spices are also very similar to the ready-made fajita kits you get but are much healthier!

Put the wraps on a plate covered with tin foil and place in a low heated oven for 5 minutes before serving.

In seperate bowls put the meat, the tomatoes, sour cream,, cheese & lettuce leaves. Place wraps and bowls on table and start filling the wraps with your favourite ingredients.

Enjoy!
Mel

Chimichurri BBQ beef

05 Monday Aug 2013

Posted by in BBQ, Beef

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Chimichurri beef

Chimichurri beef

Now this dish is perfect for a BBQ! I first had this when I was in Nicaragua and ended up having it nearly every single night I was there it was so delicious. So obviously when I got home I tried it and it is really simple.

chimichurri blender

chimichurri blender

What you will need:

A big piece of sirloin steak sliced in half (other cuts of beef are also ok)
3 large handfuls of fresh parsley
Chopped chilli (to taste depending how hot you want it)
2-3 chopped cloves of garlic
½ cup olive oil
2 tbsp vinegar
Salt and pepper to taste

In a blender add all the ingredients (except the beef) and blend. Put the beef in a bowl and a third of the chimichurri mixture to marinate. You can do this the night before or a couple of hours before depending on the time you have. Keep the rest covered in the fridge.

When it’s BBQ day cook the meat. You’ll have to decide on your timings depending on how hot your BBQ is and how red you want your meat but it really doesn’t take long – about 5 minutes on each side (medium rare for me!).

Once your meat is cooked cut it into slices on a large plate and cover it with another third of the chimichurri sauce and serve. The other third is for anyone who might like to add some sauce.

This is definitely a must try dish!
Enjoy!
Melanie

My hubby’s Chili

16 Thursday Feb 2012

Posted by in Beef, Meals in one

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My hubby's Chili

This is for a 7 quart pot

What you need:
2 large onions
1 green pepper
1 tbl olive oil
3 whole cloves garlic
2 lbs of ground sirloin
1 lb smoked brisket (from your butcher shop)
1 28oz can of crushed stewed tomatoes
2 28oz cans tomato sauce
1 can of pinto beans
1 can of black beans
1 can of kidney beans
1 can of corn
1 bottle of dark beer
1 6oz can of tomato paste
1.5 tbl of flour
1/2 tsp of cumin
1 tsp of red chili powder
1/2 tsp paprika
salt and pepper

Saute the onions, green pepper and whole garlic cloves in olive oil until the veggies start to sweat. Then add your ground sirloin.  As soon as your beef starts to brown, add your seasonings: flour, cumin, red chili powder, salt, pepper and paprika.

In a separate bowl, mix your tomato paste and beer together. Set aside.

Next, add your tomato sauce, peeled stewed tomatoes and tomato paste mixture. Stir well. Now add your beans and corn. Simmer for 1 hour. Lastly, add your smoked brisket and let simmer on low for 2 hours. It’s important to let the chili completely cool before warming it back up for your guests.

This is for a VERY mild chili because I am still breastfeeding I cannot have anything too hot.

Garnish with shredded cheddar cheese, sour cream and chives!

Enjoy!

Joy

The Best Beef Stew – served in bread bowls

03 Friday Feb 2012

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The Best Beef Stew

This is Dave Lieberman from Food Network’s recipe.
I got this recipe about 7 years ago and no other stew comes close to being this delicious. It is the BEST!
I made this for a dinner party and served it in bread bowls….just for fun! My guests LOVED it.

What you will need:

2 pounds beef chuck for stew, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons butter
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
2 cups dry red wine
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
2 handfuls green beans, ends trimmed (optional)

 Season the beef cubes lightly with salt and pepper.

Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off.

If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter. Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary.

Slide the beef back into the pot and bring the liquid to a boil. Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook about 60 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom. Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 60 minutes….maybe longer.
Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

Enjoy!
Joy

Steak…twice in one day??

24 Sunday Jul 2011

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I found Chuck Steaks on sale the other day. I was craving red meat but was too tired to grill them when I got home.

I decided to put it in the crock pot and slow roast it overnight.

I used the following ingredients:

1 Onion
1 Packet of Dry Onion Soup Mix
1.5 Cup of Water

My kitchen smelled amazing when I got up the next morning. I was making eggs on toast and decided to put some of the steak on top.

It was the best Steak and Eggs I’ve ever had.

Later that night when I was preparing dinner, I decided to turn it into Beef Stroganoff.

Here’s is what I used:

1 can of peas
1 bag of Egg Noodles
1 dollop of Sour Cream

I ladled out the steak, onion and peas onto my egg noodles.

I mixed in a dollop of sour cream and instantly had Beef Stroganoff!

Joy

Quick and Tasty Meatballs with Cumin

03 Sunday Jul 2011

Posted by in Beef, Simple meals

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I came home after work to nothing in the fridge 😦 and I really didn’t feel like going food shopping. Thankfully I had some mince in the freezer and an onion, so I thought I’d make some meatballs and I got a thumbs up from my lunch club at work when I brought the left-overs in, I always use this as my thermometer of success.

I didn’t have any fresh tomatoes, only canned ones so I thought I’d try adding cumin to give my sauce a bit more flavour.

What you will need:
(feeds 3)

400 grams of mince
1 onion
1 tbs of cumin
Chilli flakes (to taste)
Stock cube
2 tbs Soy sauce
1 tbs of sugar
2 garlic cloves
Thyme (or any other herb you fancy)
Salt and pepper (to taste)

Spaghetti

In a bowl put you mince and add to it chopped garlic, chilli flakes, thyme, salt and pepper and massage together. You can also add an egg, but I didn’t have one and it worked fine without. Make small balls of meat (you can make them the size you want), I made them about the size of brussel sprouts.

In a sauce pan heat your oil and add the onions, after 1 minute add the cumin, stock cube, soy sauce, sugar, tyme and salt and pepper. Stir ingredients and once it comes to boil add the meatballs, cook for 5 minutes and then turn the heat down and let it simmer for another 15 minutes. Serve with spaghetti.

Ps:
You can simmer your tomato sauce for longer if you have time before adding your meatballs. You can also fry your meatballs in a pan before adding them to your sauce, all depends on how hungry you are 🙂

Mel