Tyler Florance's Shredded Beef Burritos in the Crock-pot

This recipe is actually a stove top recipe, but honestly, who has 3 hours to babysit a top on the stove top? Not me that's for sure. I really wanted to try this recipe, however during the work week, this is not the type of meal that I could just make whenever I arrive home from work. So I thought why not make this in the crock pot. I have to say, that this has to be one of the best crock pot recipes that I'm made in a long time!

I was so pleased with the way that it came out. The beef came out so moist and jammed packed with flavor. I was so please with the way it came out in the crock-pot that I'm not even going to try to make in on the stove top, why mess with perfection.

Recipe source...http://www.foodnetwork.com/recipes/tyler-florence/mexican-pot-roast-tacos-recipe/index.html (this is the stove-pot version)

WHAT YOU'LL NEED

2 pounds beef shoulder
Kosher salt and freshly ground black pepper to taste
2 tablespoons of extra-virgin olive oil
4 cloves garlic, minced
1 large onion, sliced (I like red onions)
1 (28-ounce) can crushed tomatoes
1 tablespoon smoked cayenne pepper
1 tablespoon ground cumin
1 avocado cut into chunks
1 med tomato cut into chunks
1/2 habanero pepper minced
6 wraps
lite sour cream

WHAT YOU'LL NEED TO DO:

Season all sides of the beef with a fair amount of salt and pepper.

Add 2 tablespoons of olive oil, garlic, onions, canned tomatoes, beef cayenne pepper, and cumin to crock-pot.

Let cook on LOW for 7-8 hours. Beef should be fork tender and falling apart.

Remove beef from pot and using 2 forks shred beef into bite size.

TO ASSEMBLE YOUR BURRITO:

Take one wrap, and take a teaspoon of sour cream and spread on wrap.

Add shredded beef, and top with chopped tomatoes, habanero pepper, and avocado.

Wrap burrito and eat!

Tyler Florence's Roasted Prime Rib with Horseradish Crust

All I'm going to say is OMG!!! This was an amazing dish and I could have not asked for a better main course for my Easter lunch. My guests all loved it. Just like all of Tyler Florence's ultimate dishes this recipe is a keeper. I did make a few minor changes example cutting back on the salt for the crust...I think that using the whole amount makes the roast salty, aside from that this is an outstanding recipe.


Source http://www.foodnetwork.com/recipes/tyler-florence/roast-prime-rib-of-beef-with-horseradish-crust-recipe

WHAT YOU WILL NEED:

1 bone in prime rib beef roast, 5 ribs, about 9 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs (I only use 1 spring because we don't really care for thyme)
1/2 cup kosher salt (I only use 1/3 cup of salt because more will make the meat too salty)
1/4 cup freshly ground black pepper (you can also use a few tablespoons of ground pepper ant then use peppercorns for the rest
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

WHAT YOU WILL NEED TO DO:

In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast.

Refrigerate over night and then take meat out of refrigerator let set at room temperature for 30 minutes.

Preheat oven to 400 degrees.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)

Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare),2 2.5 hours.

I prefer my Prime Rib a little more well cooked (medium) so allowed my Rib roast to reach 140 degrees F and that took about 3-3.5 hours.

Once desired meat temperature is reached, remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.

Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan.

Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

I will admit I did not make that sauce, because the meat was so juicy, therefore it did not require and additional sauces.

Grilled Marinated Flank Steak

I know, I have said it before...but this is one of the best recipes I have ever made. This is now my husband and my new favorite steak recipe. My husband isn't a picky eater, in fact he always tells me that dinner is good, but tonight he went beyond that and told me that my flank steak was the best he has ever had, and that includes the steaks from any steak house. He enjoyed it so much that he kept telling me to blog about it so I wouldn't forget the recipe, and he never nags me to go write a recipe down before I forget it. Needles to say, the way he reacted to the recipe totally made my night.

This recipe was inspired by the miscellaneous things I had on hand, and also me wanting to experiment with different things. Lucky for me, it turned out to be a huge success and this new marinade will surely be used over and over again in our home.

FYI... This marinade will be REALLY spicy if you try it...but once you cook the steak you wouldn't taste the heat, what you will taste is the sweetness from the honey with a very mild tang. I hope you all enjoy this recipe, and if you do try it please let me know how it turned out for you.

WHAT YOU WILL NEED:

1.25-1.5 lb Flank Steak
1 Lemon (juiced)
3-4 tablespoons olive oil
3 Cloves of garlic
1/2 Teaspoon of ground cumin
2 Tablespoons of honey
2 Dried whole Pasilla Chili with seeds (this is a mild pepper used in Latin cooking)
1 Tablespoon of soy sauce
1 Tablespoon of worcestershire sauce
1 Teaspoon of roasted red chili paste (any Asian brand)
1 few drops of green habanero chili sauce
Salt and pepper to taste


WHAT YOU WILL NEED TO DO:

Add all the above ingredients (besides the steak, salt and pepper) into blender, and blend until you have created a nice smooth sauce.

Next take your flank steak and trim off excess fat.

Place in a sallow dish and season with salt and pepper.

Add the sauce that you prepared in the the blender and refrigerate over night.

Remove steak from refrigerator 30 minutes before grilling, allow it to come to almost room temp.

Heat your grill on high for about 5 minutes.

Once hot place your flank steak on the grill and cook 3 minutes per side for medium.

Remove from heat and let sit for about 3-5 minutes before serving.

Next step...Enjoy your juicy steak!

Weight Watchers Crock-pot Beef Stroganoff

I have to admit, I had fallen into the rut of making the same few dishes over and over again. Maybe it has to do this the fact that I just wanted to come home after work and make something for the family that didn't involve to much thinking, or maybe, I would rather stick with something I knew, apposed to making something that could be a complete failure and have nothing as a back-up. Whatever the reason was, I had to get out of the funk.

Long story short, I decided it was time to break out the crock-pot, and try a few recipes I had bookmarked. I must say that this was such an easy meal and was a great idea for today. We had so many things that we wanted/needed to do today that it was nice to be able to assemble this meal in the morning and when dinner time rolled around we had our meal made. I will surely keep this recipe and make it again on days that I have a lot going on. I hope you all enjoy it as much as we did! Happy cooking!

Adapted from: The Weight Watchers Magazine
Serving Size : 6-9

WHAT YOU WILL NEED:

1 1/2 lbs beef, (trimmed off fat)
1 cup chopped onion
1 medium red pepper chopped (can be omitted)
8oz of sliced mushrooms (I just chopped them into large chunks)
1 teaspoon Dijon mustard
2 tablespoons dried parsley (I used fresh)
1/2 teaspoon salt
fresh ground pepper
1/2 teaspoon of crushed red pepper flakes (can be omitted)
1/2 teaspoon dill dried (I used fresh)
1/4 tsp pepper
2 cloves garlic minced
1/2 c all-purpose flour
1 can fat-free beef broth
3/4 c low-fat sour cream (I use fat-free)
6 cups of cooked egg noodles

WHAT YOU WILL NEED TO DO:

Trim fat from steak.

Wrap steak in heavy-duty plastic wrap; freeze 30 minutes.

Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices.

Place steak, onion, and next 7 ingredients in a 3-quart electric slow cooker.

Combine flour and broth in a bowl; stir with a whisk until blended.

Add broth mixture to cooker; stir well.

Cover; cook on low-heat setting for 8 hours or until tender.

Turn slow cooker off; remove lid. Let stand 10 minutes.

Stir in sour cream. Serve stroganoff over cooked noodles.

Per serving: 436 Calories; 8g Fat (17% calories from fat); 38g Protein; 53g Carbohydrate; 133mg Cholesterol; 409mg Sodium

Weight Watchers Easy Pepper Steak

So ever since the New Year, I have been on a mission to find recipes that are not only healthier, but also tasty. I came across a Weight Watchers cookbook, and I saw a few recipes that I would like to try. Based on the amount of calories, I thought it was worth trying. Besides, if dinner was a complete failure, we could have done cereal.

I bet, your wondering how it was. Well ladies, it was the best weight watchers meal I have ever made!!! It will surely be a dish that I will continue to make for year to come. I hope you all enjoy it as much as we did.

Adapted form the "Weight Watchers Complete Cookbook"
WHAT YOU WILL NEED:

1 1/4 Cups Reduced-sodium beef broth (original recipe called for 1 3/4 cup, but I think it's too much)
2 Tablespoons Reduced Sodium soy sauce
1 1/2 Tablespoons cornstarch
2 Teaspoons canola oil (omitted and used cooking spray worked perfectly)
1 Pound Flank steak, trimmed and thinly sliced against the grain (I ended up using New York Strips but will try flank steak next time)
4 Assorted color bell peppers cut into thin strips (I used all red)
6 Scallions, cut into 2 inch lengths (I was out of scallions so I added a thin sliced onion)
1 Serrano pepper diced with seeds (I kick the added kick this can be omitted)
3 Garlic cloves minced
1/4 teaspoon of salt
1/4 teaspoon of pepper

WHAT YOU WILL HAVE TO DO:

Stir together 1 1/4 broth, soy sauce, and cornstarch in a small bowl until smooth

Heat the oil (or spray with cooking spray) a nonstick wok over high heat.

Add steak, salt and pepper and stir-fry until browned about 4 minutes, then transfer to bowl, and set aside. (I like to season the steak with salt and pepper 15 minutes before stir frying the meat.)

Add the bell peppers to the wok and stir-fry until tender for about 3 minutes.

Add the scallions and garlic and stir-fry for additional 1 minute.

Add mixture of broth, soy sauce, and cornstarch and cook,covered for another 3 minutes.

Return beef to work, and stir-fry until sauce thickens and bubbles.

Serving size is 1 1/4 cup 183 cal, 5g Fat, 1g Sat Fat, 9g Carb, 2g Fiber, 25g Protein, Weight Watcher POINTS 4

Spicy Teriyaki Steak with Veggies over White Rice

After making Mongolian Beef 2 weeks ago(which was amazing!) I deiced that I would try making some more food that was Asian inspired. So being that I had a London broil steak in the freezer (which I usually is used to make jerky for my husband) I thought it might work well if I sliced it thin to make teriyaki steak with veggies. While it did come out good, It wasn't amazing and I blame that on the cut of meat that I used last night. The veggies and marinade were packed with flavor so I really think that next time I will use sliced New York Strip and not London broil.


The Teriyaki marinade is Tyler Florence the rest of the recipe is my own.

Tyler's recipe yields about 1 cup of marinade.


INGREDIENTS YOU WILL NEED FOR MARINADE:
1/2 cup soy sauce
2 teaspoons dark sesame oil
2 oranges, juiced
2 tablespoons honey
2 tablespoons ginger, peeled and minced
2 teaspoons garlic, minced
2 teaspoons sesame seeds, toasted
1/2 teaspoon of crushed red pepper flakes

WHAT TO DO:

Combine all ingredients in a large bowl. Refrigerate for 1 hour.

At this time take your NEW YOUR STRIP and slice into thin strips (I used a London broil and wish I had used a new york strip, because they are a lot more tender and flavorful)

Take you sliced steak and place in a single layer season with salt and black pepper pour marinade over meat and place in refrigerator for a few hours. (The longer you let marinade the more flavor your meat will have.)

Remove meat from refrigerator and shake meat around. Let meat sit on counter for 30 minutes before cooking.

In stock pot put water to cook your rice. While the water begins to come to a boil, take all your veggies that you plan on using and chopping them up.

I like to use 1 medium Onion, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper and about 1.5 cups of broccoli.

Heat up wok with a little of olive oil and drop in onions and all your peppers. Let veggies cook about 4 minutes. Take you steak and add to wok ago with the marinade. let cook and turn slices of steak. Add in broccoli when steak is half way done.

Plate white rice and top with beef and veggies. Don't forget to pour some sauce over it.

Mongolian Beef with Veggies over White Rice

OMG! Last night I made the most amazing Mongolian Beef Thanks to Joelen. For some reason I was craving some Asian food, and being that my husband is Chinese he is always ready. But let's face it... the only time my husband gets "real" Chinese food is when we go to my in-laws for the weekend. However this recipe was so good that you would have thought my mother-in-law had been in town. I did make a few minor changes to Joelen's recipe below you will find the link to her blog so you can see the original recipe. I hope that you try this recipe. Either this one or the original recipe I promise you wouldn't be disappointed with either recipe! It was so good that we only had a little bit left over =(

This recipe is so easy and so fast to make it should only take 30 minutes from start to finish.

Adapted from http://joelens.blogspot.com/2007/07/chinese-flair-farewell.html

FYI The picture does not have broccoli in it because it was so tasty that we finished it all before I was able to take the picture.

WHAT YOU WILL NEED:

1.5 Lbs of beef sliced thin (I like to use New York strip steaks but you can use any cut. Also put beef in freezer for about 30 minutes, that way the meat will be firmer and easier to cut into thin slices)
1 tablespoon of garlic powder
1 tablespoon of onion powder
2 tablespoons of cornstarch (I actually omitted this because I forgot)
1 med onion chopped
3-4 cloves of garlic
1/2 a pepper pepper chopped
1.5 cup of broccoli
1/4 cup oyster sauce plus an extra tablespoon for later
1/4 cup soy sauce plus an extra tablespoon for later
salt
pepper
1/2 teaspoon of crushed red pepper flakes (we like spicy)
1/2 teaspoon of sriracha hot chili sauce (again we like spicy, this can be found in the Asian section at your local store or in any Asian market.)

Season beef with a little salt and pepper. Add garlic powder, onion powder, the extra tablespoon of oyster sauce, and extra tablespoon soy sauce. Set aside and let marinate for 15 minutes.

At this point you might want to start your pot of rice while the beef is marinating because believe it or not the rice will take longer time to cook than the beef.

Sprinkle corn starch over and set aside (I forgot to do this step)

In a hot pan saute garlic, onion, and red pepper in oil until softened

Add meat and add broccoli florets until beef brown.

Mix oyster sauce and soy sauce together and add to pan to coat everything.

Remove from heat, and but over a bed of white rice.