Archive for the ‘Beef’ Category

Beef and Veggie Shish Kabobs

Beef & Veggie Shish Kabobs
Serves 2
I threw this together on Memorial Day so I could grill them but then as luck would have it, ran out of gas for the grill just as I was putting them on! Thank goodness for great neighbors as I ran next door and threw the skewers on her grill that was already hot as she took her dinner off. The results: It was off the hook!
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
640 calories
34 g
0 g
56 g
7 g
8 g
510 g
1170 g
14 g
0 g
46 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 640
Calories from Fat 492
% Daily Value *
Total Fat 56g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 40g
Cholesterol 0mg
Sodium 1170mg
Total Carbohydrates 34g
Dietary Fiber 6g
Sugars 14g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the veggie marinade
  1. 1/4 cup olive oil (extra virgin or regular)
  2. 2 Tbsp. worcestershire sauce
  3. 2 Tbsp. light soy sauce (or regular)
  4. 2 shakes of dried parsley or about a Tbsp. of chopped fresh
  5. 2 shakes dried oregano or about a Tbsp. of chopped fresh
  6. 1 Tbsp. fresh chopped rosemary
  7. Freshly ground pepper to taste
  8. 2 cloves crushed garlic
  9. 2 tsp. dry mustard
  10. Sea salt to taste (just a pinch or so)
  11. 1 Tbsp. fresh grated ginger
  1. 1 red pepper chopped into chunks
  2. 1 orange pepper chopped into chunks
  3. 1 Vadalia sweet onion chopped into quarters
  4. Several mushrooms brushed clean, stems trimmed and left whole
  5. (substitute, add, delete any vegetables you love here)
For the Beef marinade
  1. *1 package Weber dry black peppercorn marinade mix
  2. 1/4 cup olive oil (either will do)
  3. 1/4 cup water
  4. 2 Tbsp. white vinegar (you can substitute any other vinegar if you have to)
  5. *Note: if you can't find a good peppercorn dry marinade in the stores you can make your own, just put the rest of the ingredients in the bag and then crack a ton of black pepper into it and any other herbs and spices you like on your steak)
  1. 1 Ribeye steak cut into chunks
  1. Mix: the veggie marinade ingredients together in a gallon zip-loc bag
  2. Place all vegetables in with the marinade (let sit at room temp for 20 mins. to 1 hour)
  3. Mix: Marinade for meat into a separate zip-loc bag and put meat chunks in with the marinade
  1. This is so delicious and amazingly easy to make!
  2. Feel free to experiment with different veggies and meat too.
  3. You can increase all quantities to make more servings.
A Tasty Dish
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Venison or Beef Stew


Venison or Beef Stew

This recipe makes a nice hearty stew with amazing flavor!

1 1/2 lbs meat (venison or stewing beef)

Olive oil



Onion (chopped)

Bay leaf

Red wine

Beef Stock

Carrots, Potatoes, Fresh or Frozen Green Beans

Saute the chopped onion in a couple of Tbsp. of olive oil in a dutch oven (large pot) until limp and just starting to brown.

Trim the meat and cut into cubes (approx. 1 to 1 1/2 inches)

Then coat the meat pieces with flour

Add the floured meat to the hot dutch oven

Sprinkle generously with paprika

Saute until meat starts to brown (taking care not to let it start burning)

Add enough red wine and beef stock to cover completely with another inch or two above the meat

I use about equal parts wine to stock

Add Bay leaf

Cover and cook on low heat for about 3 hrs.

When the meat is very tender, add sliced carrots (about 3 or 4) and a few chopped potatoes (about 3)

Add fresh cut green beans or a small frozen package.

Allow to simmer on low until veggies are just crisp tender (maybe about 15 mins. on low)

Serve with or without a touch of sour cream.







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Jenna’s Yummy Meatloaf Recipe

This meatloaf recipe originated from my daughter Jenna who has become quite an accomplished and creative chef!

It is no surprise that she has been creating her own masterpieces in the kitchen as she is very artistic and is an amazing

professional phtographer!  You can see proof at her photography site HERE!

    Meatloaf Ingredients:

1 lb. of ground turkey, not all breast or it will be too lean (or substitute any combination of beef, veal, pork & or turkey)

2 eggs, beaten

1/4 cup milk (optional)

Small onion, finely chopped

1 medium clove garlic (minced or crushed)

3 TBS. ketchup

1 TBS. Sriracha (you can find this in the asian section of the store)

1/4-1/2 cup bread crumbs

2 TBS. olive oil

Salt & Pepper to taste

I usually put the eggs, bread crumbs, milk, olive oil, ketchup garlic and sriracha into a 2 cup glass measuring cup and mix them together.

Chop the onion and add to meat. Mix in the remaining ingredients.

Place meat mixture into bread pan.

Bake at 350 degrees for approx. 50 mins. Top for the last 15 mins. with the following:


Mix some ketchup, brown sugar and a TBS of sriracha together in a small bowl.

Cover top of meatloaf

Please comment below and feel free to share too! Thanks

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Beef or Venison Stew

This has been a favorite for years. I alter a bit by adding some extra wine, hee hee or sometimes additional water/broth to expand it if I’m having a crowd over.

• 3 pounds boned venison or stewing beef

• ¼ cup flour

• 2 tsp. salt (optional)

• Lots of freshly ground black pepper

• 3 to 4 TBS. vegetable (or olive) oil

• 1 cup chopped onions

• 2 cloves garlic minced

• 1 TBS paprika

• 1 cup water (I put a beef bouillon cube in for extra flavor)

• 1 TBS tomato paste

• 1 ½ cups dry red wine

• 3 carrots peeled and sliced on the diagonal

• 2 potatoes peeled and chopped

• 1 small package frozen petit corn

• 1 small package frozen green beans

• 1 cup sour cream

Add salt and pepper to flour. Roll meat in the flour mixture to coat thoroughly.

Brown meat and onion in the oil in a dutch oven pot. When the meat and onion are starting to brown add the garlic. If you add the garlic too soon it will burn easily so I always add it later just a couple of mins. before adding the rest of the ingredients.

Add paprika, water, wine and tomato paste and bring to a boil. Lower the heat and simmer for a couple of hours.

Then add carrots and potatoes.

Simmer for about 15 mins. more then add the frozen veggies and simmer for about 10 to 15 more mins.

Add the sour cream just about 5 or 10 mins. before serving. (This is an optional ingredient. It’s really great with it added but if you’d rather leave it out the recipe will still be delicious)

Please share and leave your comments below. Thanks!

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Black Peppercorn Marinated Steak – FAST & EASY

Ribeye steak

Weber’s Black Peppercorn marinade Follow the directions on the marinade package.

Put the steaks in a large gallon size ziplock bag in the marinade

The best part about this marinade is that you marinate it NO MORE than 15 minutes!

Put steak on a hot grill or in the broiler and cook until desired doneness.

We like to accompany this one with some roasted idaho potatoes. You can cook them 3/4 of the way done in the microwave then slice them lengthwise down the middle then down the middle again so that you have spears. Drizzle some olive oil over them then sprinkle spices all lover them.

We like: fresh ground black pepper cayenne pepper tarragon garlic powder Then roast the herbed potatoes on the grill for about 20 minutes turning at least once.

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What to do with Leftover Roasted Chicken or Roasted Pork

Now that you are using your grill to roast chicken or pork you are Probably wondering what else you can make with the leftovers. Well, here’s a wonderful way to use them up and please the crowd!

Roast Pork

Roast Pork on the Grill

Start by sauteing some onion in about a tablespoon of olive oil. Then pull the Meat from the bone and put it in the pot.

Add some fresh ground black pepper and pour Just add enough chicken stock or broth over it to just cover it. Add some chopped fresh Cilantro and the juice of one fresh lime. Simmer the meat for at least an hour, adding some more broth/stock as needed. Don’t let it get too dry.

While you are waiting for the meat to simmer, you can start fixing the rest of your meal.

Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).


Homemade Pico de Gallo

You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.


Homemade Guacamole is the BEST

Once the meat is ready you can heat a tsp. of canola oil in a frying pan and heat some corn tortillas. Grab some meat out of the pot with a pair of tongs and put it in the tortilla. Add some grated cheese (cheddar or pepper jack) and then top with fresh guacamole and salsa! You can add more toppings if desired: chopped black olives, chopped jalapenos, sour cream

You can fry the tortillas in oil so they are flat and crispy and layer the ingredients for a tosdada too!



Get creative!

Just remember “Fresh is Best!”

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