Grilled Citrus Sirloins

Ingredients:

1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons vegetable oil
2 tablespoons steak seasoning
1 1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
4 1 1/2 lb sirloin steaks, trimmed

Instructions:

Place the orange juice, lime juice and vegetable oil in a large zip lock bag. In a small bowl combine the steak seasoning, oregano and cumin. Rub seasoning mixture on both side of the steak. Any remaining seasoning can be added to the juice mixture in the zip lock bag. Place the steaks in the bag and seal. Refrigerate 1 hour. Be sure to turn the bag a few times to marinate all sides of the steaks well. Remove the steaks and discard the marinate. Heat grill to medium high. Grill steaks 6-8 minutes on each side or until desired doneness is reached. Can be served with some grilled lemon, lime or oranges slices as a garnish.

Mix and Match Beef Bake

Ingredients:

1 pound lean ground beef
1/2 medium onion, chopped
1 garlic clove, minced
3 medium potatoes, sliced thinly
2 large carrots, sliced
1 1/2 cups frozen corn
1/4 cup sweet red peppers, diced
1/4 cup sweet green peppers, diced
1 (10 1/2 ounce) can condensed cream of celery soup
1/4 cup milk
1/4 cup Parmesan cheese

Instructions:

Place the ground beef, onions and garlic in a large frying pan. Brown over medium heat until meat is longer pink. Drain well. Spray a 9X13 pan with a non stick cooking spray. Layer the meat mixture on the bottom. Spread the potatoes and carrots over the top of the meat. Layer the corn next. Then add the peppers on last. Preheat oven to 350 degrees. In a mixing bowl combine the soup and milk together well. Pour over the top. Top with the Parmesan cheese. Cover the dish with aluminum foil. Bake 50 minutes or until completely heated through.

Beef Patties with Apples and Onions

Ingredients:

1 1/2 cup apple butter, divided
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 pound ground chuck
1 large Granny Smith apple, sliced into 1/2 inch rings
1 large sweet onion, sliced into 1/4 inch rings
Butter flavor no stick cooking spray
4 slices processed cheese
4 onion rolls

Instructions:

In a large bowl stir 1/2 cup of the apple butter, Worcestershire sauce, salt and pepper together well. Crumble the uncooked ground chuck into the bowl with the apple butter mixture. Coat the meat well. Make 4 patties. Brush the apple and onion slices with the remaining apple butter. Spray the grill grate with the butter non stick cooking spray. Heat the grill to medium high heat. Place the patties, apples and onions on the grill and cover. Grill about 5 minutes per side. When done the meat will no longer be pink and the apples and onions should be tender. Remove the apples and onions. Place a slice of cheese on the top of each patty. Recover and cook an additional 1 minute. Remove the patties. Lightly coat the inside of the onion rolls with the cooking spray. Place on the grill for about 1 minute to toast. Remove the rolls. Place a patty on each roll and top with the apple and onion slices.

Mom’s Night Off Beef Roast

Ingredients:

1 (4 lb.) beef roast
1 can cream of mushroom soup
½ soup can of water
1 pkg. onion soup mix

Directions:

Wash roast and pat dry. Do not salt roast. Combine onion soup mix, mushroom soup, and water. Stir well. Place roast in an ovenproof pan. Pour soup mixture over roast. Cover roast with foil or lid. Cook at 350 degrees F. for 1 ½ hours or until fork-tender. Good served with rice or creamed potatoes and a side salad.

Barbecue Beef Biscuit Wraps

Ingredients:

3/4 pound lean ground beef
1 cup barbecue sauce
3 ounces cheddar cheese, grated, divided (3/4 cup)
1/2 cup green onions with tops, thinly sliced
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
1 package (17.3 ounces) grand-size flaky or buttermilk biscuits (8 biscuits)
1 package (10.2 ounces) grand-size flaky or buttermilk biscuits (5 biscuits)

Instructions:

Cook ground beef in large skillet over medium heat until beef is no longer pink, breaking into pieces. Drain and set aside. Preheat oven to 350° F. In a bowl, combine cooked beef, 1/2 cup of the cheese, green onions, bell pepper, garlic and half of the barbecue sauce; mix well. Separate 12 biscuits and place on a cutting board. (set aside extra biscuits for another use.) Using a roller, roll each biscuit into a 5-inch disk, flouring dough as needed. Spoon beef mixture evenly onto center of each biscuit. Gather up edges of dough over filling, pinching lightly to seal. Place biscuits, pinches side down, into muffin pan. Do not press down into cup. Cut through top of each biscuit wrap making a crisscross pattern. Bake 26-28 minutes or until golden brown. Remove from oven. Sprickle the rest of your cheese over the biscuit wraps. Remove from the muffin pan and place on a cooling rack. Serve with remaining barbecue sauce.

Beefy BBQ Stew

2 lbs stew meat
3 tbsp olive oil
1 cup onion, sliced
1/2 cup yellow pepper, chopped
1 large clove garlic, finely minced
2 cup stock (preferably beef)
1/2 tsp salt
1/8 tsp pepper
1 can (8 oz.) chopped tomatoes
1 can (4 oz.) mushrooms
1/3 cup barbecue sauce
3 tbsp cornstarch
1/4 cup cold water

In frying pan sauté sliced onion, pepper, garlic and meat in olive oil. Add stock, salt and pepper, tomatoes, mushrooms and barbecue sauce and cook for a few minutes. Place in slow cooker and cook on low heat for about 8-10 hours. Just before serving, mix cold water and cornstarch in a little bowl and add to the stew to thicken. Serve over rice.

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Apple and Onion Cheddar Burgers

1 1/2 cup apple butter, divided
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 pound ground chuck
1 large Golden Delicious apple, sliced into 1/2 inch rings
1 large white onion, sliced into 1/4 inch rings
non-stick cooking spray
4 slices cheddar cheese, sliced thick
4 kaiser rolls

In a large bowl stir 1/2 cup of the apple butter, Worcestershire sauce, salt and pepper together well.  Crumble the uncooked ground chuck into the bowl with the apple butter mixture.  Coat the meat well.  Shape 4 burgers.  Brush the apple and onion slices with the remaining apple butter.  Spray the grill grate with the butter non stick cooking spray.  Heat the grill to medium high heat.  Place the burgers, apples and onions on the grill and cover.  Grill about 5 minutes per side.  When done the meat will no longer be pink and the apples and onions should be tender.  Remove the apples and onions.  Place a slice of cheddar on the top of each burger.  Recover and cook an additional 1 minute.  Remove the patties. Lightly coat the inside of the rolls with the cooking spray.  Cook on the grill for about 1 minute to toast.  Remove.  Place a burger on each roll and top with the apple and onion slices.

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Firecracker Rib Eyes

4 rib eye steaks, 3/4-inch thick
1 T garlic pepper seasoning
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons fresh chives, snipped

Cover both sides of the Rib Eyes well with the garlic pepper seasoning.  Grill uncovered until done to your liking.  In the meantime stir together the sour cream, mustard and chives.  You can add a little extra garlic seasoning to this if you would like.  Be sure to mix well.  Pour over the top of the steaks before serving.

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Number One Dad Meatloaf

1 1/3 lbs. meat loaf mix meat
1/3 C. plus 2 Tbsp. ketchup divided
1/3 C. dried breadcrumbs
1 large egg beaten
1 Tbsp. Dijon mustard
1 tsp. salt
½ tsp. pepper

Gravy-

4 Tbsp. unsalted butter
¼ C. all-purpose flour
2 C. canned, reduced sodium beef broth
Salt and pepper to taste

Preheat oven to 350 degrees F. Lightly oil a 9 x 13 metal baking dish. Combine the meat loaf mix, 1/3 C. ketchup, breadcrumbs, egg, mustard, Worcestershire sauce, salt, and pepper in a large bowl. In the baking dish, shape the meat mixture into six 3 inch wide mounds. Poke your finger into each mound to make a hole.

Bake until a thermometer reads 165 degrees F, about 40 minutes. During the last 5 minutes of baking, spread the remaining 2 Tbsp. ketchup over the meat loaf. Transfer to a platter and tent with aluminum foil to keep warm.

Tilt the baking dish and spoon out the clear fat, leaving 1 Tbsp. juice in the pan. Place over 2 burners on medium heat. Add the butter and melt it. Sprinkle with flour and whisk well. Add in the broth and bring to a simmer. Reduce heat to low and simmer, whisking often, until the gravy is smooth and thick, about 3 minutes. Season with salt and pepper. Serve the loaves with gravy and your favorite side dishes.

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BBQ Beef Strips

16 oz. lean round steak, cut into strips
1 (15 oz.) can chunky tomato sauce
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 Tbsp. prepared mustard
1/3 C. water
1/8 tsp. black pepper
1 C. onion slices

In a large skillet, brown meat. In a medium bowl, combine tomato sauce, Worcestershire sauce, brown sugar, mustard, water, and black pepper. Pour sauce mixture over meat in skillet. Layer onion slices over the top. Cover and lower heat. Simmer 15 minutes, stirring occasionally. Good served over rice or pasta.

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