Cutie Beef

Jackson, my youngest son, is totally enthralled by the Cutie orange commercials.  He insisted that I buy them for him at the grocery store because they are made for kids and he is a kid and so he needed them.  Since he was asking for a healthy snack, I totally gave in and bought some.  (Plus, they are on a crazy good sale right now at HEB and I had a coupon!)  Of course, as soon as we got home, he took one bite of one section and decided that cuties were not for him.  The baby and I have been tearing them up though, so yummy!

I started up on E-Mealz again (and Grocery Gaming).  Links for both sites are listed on the blog here, but combined they make my life so easy.  Grocery Game is a great way to match coupons and store sales to save a TON of money on food.  E-Mealz recently came out with a new Natural/Organic plan that features easy-to-make recipes without using a lot of processed or canned/boxed products.  So, I'm using E-Mealz to help plan meals for the family while using Grocery Game to stock our house with healthy food super cheap.  It's a good plan.  :)  Tonight's meal, Cutie Beef, is an adaptation of an E-Mealz recipe with items that I had on hand already through my stockpile by doing the Grocery Game.

Long story short...  this was a super yummy meal that we all enjoyed!  It marinated overnight and was quick to prepare.  The kiddos ate it deconstructed, as we like to say here, and we enjoyed it with the beef over rice with the pan sauce.  You really have to try this meal, yum-yum!

Ingredients:
(for the marinade)
1 cutie orange, zested and juiced 
 4 green onions, sliced
3 cloves of garlic, minced
1" of fresh ginger, grated using a microplane
1/4 cup soy sauce
2 Tablespoons sesame oil
2 teaspoons of sugar
red pepper flakes to taste
3 thin-cut, lean beef steaks (a little more than 1 lb of beef)
(for the pan sauce)
2 Tablespoons of orange marmalade

Preparation Instructions:

1. In a small bowl, combine the ingredients for the marinade, Cutie orange zest and juice, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and red pepper flakes.  Whisk together.  Place thin steaks in a baking dish.  Pour the marinade over the beef, cover dish, and place in refridgerator overnight.
2. Place a cast iron skillet on medium-high heat.  Add one Tablespoon of butter to the pan.  (Reserve the marinade.)  Cook steaks until medium rare, just about 4-5 minutes on each side.  Remove beef to a cutting board and allow it to rest for 10-15 minutes.  Tent with aluminum foil.
3. Add the reserved marinade to the pan, scraping up the pan drippings.  Allow it to come to a boil and thicken slightly.  Add two Tablespoons of orange marmalade and allow the sauce to come together.  
4. We served our Cutie beef with cooked white rice and steamed broccoli, cauliflower, and carrots. 

Greek "Spanakopita" Spaghetti and Meatballs

My boys LOVE, LOVE, LOVE pasta.  They really don't care how it comes as long as it involves pasta.  However, they have a strong aversion to anything green.  So when I stumbled upon this recipe for a Greek-style pasta dish and I just had to try it, even if it had a lot of green.  I think what drew me in was the Feta cheese.  You see I've discovered this new love affair with Feta.  I'm not quite sure what kicked it off but we've been putting Feta deliciousness on just about everything coming out of our kitchen for the past week.  Creamy, salty, tangy, yumminess!!!

So tonight, I nervously prepped all of the ingredients for this new dish.  I rarely make homemade meatballs and I had never made a creamy pasta dish on my own before.  I have to say if you get all of the prep work done ahead of time, this recipe is a breeze!  From start to finish it was about a 45 minute dish, which probably could have been faster if I wasn't so nervous.  :)

I promise you that this recipe will not disappoint!  And if you have picky kiddos, you might be surprised by how much spinach they will willingly eat when it is surrounded by pasta.  Enjoy - and let me know what you think!

Ingredients:
For the meatballs:
1 lb of ground lean ground beef
1 Tbs of lemon juice
2 cloves of garlic - grated
1/2 Tbs of fresh mint minced
1/2 tsp of dried oregano
1/2 tsp of red chili flakes
1/4 cup of bread crumbs
2 Tbs of milk
salt and pepper to taste  

For the Pasta Sauce:
1/2 medium onion chopped
3-4 cloves of garlic - grated
1 cup of milk (whole)
1 cup of chicken broth 
1 Tbs of fresh mint minced
1 tsp of dried oregano
1 tsp red chili flakes (or to taste) 4oz of crumbled Feta
4oz of onion and chive cream cheese 
1lb of frozen spinach (thawed and squeezed) 

Preparation Instructions:

1. Cook 1 lb of pasta according to instructions.  Cook just shy of done since pasta will cook more in the sauce.  Reserve 1 cup of pasta water in case it is needed for the sauce. 
2. Mix ingredients for meatballs - beef, lemon juice, garlic, mint, oregano, red chili flakes, bread crumbs, milk, salt, & pepper.  Shape into meatballs and cook in a large skillet with 1 Tbs of vegetable oil.  When meatballs are browned, removed from skillet to a plate.  
3. With the remaining oil and drippings from cooking the meatballs, saute onion.  When onions are softened, add garlic and cook for another minute.  
4. Next, create the sauce for the pasta dish by adding the milk, chicken broth, mint, oregano, chili flakes, Feta, and cream cheese to the onion & garlic mixture in the skillet.  Cook, over medium heat, until the Feta and cream cheese have melted into the sauce.  Add the meatballs and any drippings from the plate where they were reserved.  And finally, add the spinach and then taste for seasoning.  Adjust the salt and pepper if needed.
5. Finally, add the cooked pasta to the sauce.  If needed, thin the sauce with the reserved pasta water. 
 

Adapted from Curry and Comfort post found here:  

http://curryandcomfort.blogspot.com/2011/09/greek-spanakopita-spaghetti-and.html

Taco night

Tacos - yum!  Is there any other more perfect food than the taco?  I don't think so!  Beef tacos, fajita tacos, bean tacos, breakfast tacos, I could go on and on.  Eventually, I'm sure I will post recipes for all of my favorites here on my blog.  But tonight was beef taco night here in the Drosche house.  Tacos are quick and versatile.  And you can do a lot of different things with the leftovers. 

If tacos are my comfort food (which they are!!!), then packet taco seasoning was my security blanket.  I have to admit that I always used those little packets to make tacos.  But a few years ago, I was craving tacos but didn't have any seasoning packets in the house.   So I went searching online for recipes.  Come to find out those seasoning packets are mostly salt and little taco magic.  That night, I pulled different jars from my spice cabinets and made tacos from scratch.  My recipe has adapted over the years and to tell the truth, tonight was the first time I ever measured it out.  :)  These tacos have a little kick to them, nothing crazy, just some nice heat.  I love the way the beef is spicy and the sour cream cools everything down. 

When it comes to toppings, I used salsa, cheddar cheese, shredded lettuce, and sour cream.  But really, the options are truly endless.  I have to add that if you ask my mom, toppings have a very special order.  Cheese is always on top of the meat, so it can melt.  Next comes the lettuce and tomato.  Last is salsa and sour cream.  I always laugh when we eat tacos at my mom's house because my job is to line up the toppings in the "correct order."  So schedule a taco night with your family this week and enjoy!  Will you step out of our comfort zone and try something new from scratch?  Will you conform to taco topping order or try something new?  Post a comment and let me know.

Beef Tacos 
Ingredients:

1 lb ground beef (I use 93/7)
1/2 small onion, diced finely
2 cloves of garlic, minced
1 Tablespoon cumin
1 Tablespoon chili powder
1 pinch dried oregano
salt & pepper to taste
1 cup water

Instructions:
1.  Brown ground beef in a large skillet over medium high heat with onion and garlic.
2.  Drain grease (if any).
3.  Put beef/onions/garlic back in the pan.
4.  Add cumin, chili powder, oregano, salt, & pepper.  Allow to cook for a minute or two.  (This is an important step and helps develop the flavors of the spices)
5.  Add water and simmer for about five minutes
6.  EAT!!!!