Archive of ‘Beef’ category

Beef Short Ribs With Parmesan Polenta

Beef Short Ribs with Parmesan Polenta is an amazing tasting meal that will impress even the pickiest of guests! Your home will smell wonderful as the ribs braise in the oven for hours! The meat will simply fall off the bone onto creamy Parmesan polenta drizzled with a pan sauce, for a perfect comfort food meal!Beef Short Ribs with Parmesan Polenta taste amazing! The tender meat, on creamy Parmesan polenta, drizzled with a pan sauce, is a perfect comfort food meal!

My husband picked up some short ribs at the grocery store that were on sale, so I went on the hunt for a new recipe to try. I found this recipe on Pinterest, made it, and we were blown away… really!  The ribs were so tender, flavored beautifully, and the creamy Parmesan polenta that they were served with was the perfect accompaniment to the dish! YUM. This would be a wonderful dish for entertaining… definitely restaurant quality!

Here’s how to make this dish (you can do this- even if you’ve never made short ribs before!):  First thing to do is generously season the ribs on every side with salt and pepper. Heat oil in a large dutch oven or stockpot on medium-high heat. Add ribs (in batches, if necessary) and cook until browned on all sides (approximately 2-3 minutes per side). Remove ribs to a platter to rest.

Raw beef short ribs unwrapped on white tray

Pan-searing ribs in oil, in red pan

Browned meat resting on paper towels on baking sheet

Put the Dutch oven back on the heat.  Once pan is hot, add carrots, celery and onions to pan. Sautè veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in the red wine, and simmer for 2-3 minutes.

Cooking onions, celery, wine and carrots in large pot

Add beef stock and sprigs of fresh thyme.  Place the short ribs back into the pan. Make sure the ribs are mostly covered with liquid (you can add more beef stock or water, if necessary) to ensure only the tops of the ribs are left uncovered. Cover the pot, place in preheated 325 degree oven, and bake for 2 1/2 – 3 hours (I let mine cook for 2 hours, 45 minutes).

When done, I put the ribs (without liquid) on a sheet pan about 5 inches under the broiler for about 4-5 minutes to crisp up the outside. This is an optional step, but one I definitely recommend. Once done, cover ribs with foil and keep warm.

Braising short ribs and vegetables in liquid

Short ribs on baking sheet

Another option (which I did while the ribs were under the broiler) is to make a pan sauce using the liquid from the dutch oven after ribs baked.  To do this, pour the liquid and the veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch all the juice).  Return the liquid to the pan. Cook on medium-low until the liquid reduces (about 8-10 minutes). I whisked a couple Tablespoons of flour with some hot water (1/4 cup) and whisked it into the sauce to thicken it just a little bit.

Vegetables in strainer, liquid in pan, adding flour/water to pan sauce

While the meat was resting and the gravy was reducing, I made the polenta, by bringing water, milk and salt to a boil in a medium pan. While whisking the liquid, I slowly added the polenta (I used cornmeal- same thing), and continued whisking ingredients together. I continued whisking and cooking for 2-3 minutes, until polenta began to thicken.

The heat was then turned down and I simmered the mixture until it became thick, but was still creamy in texture. I added grated Parmesan cheese and butter, and stirred them in, until melted and fully combined.

Adding Parmesan cheese and butter to polenta in pan

To serve this dish, I spooned hot polenta into individual serving bowls, then placed 1-2 short ribs and a few of the cooked veggies on top. I spooned some of the pan sauce over all to garnish, gave the dish a little fresh thyme garnish, then served! Sooooo good!

Close up of ribs and polenta with sauce

Short Ribs with Polenta, veggies and sauce in white bowl

I really cannot begin to tell you just how delicious this meal was!  Besides that, our kitchen smelled amazing, too!  There are a few steps that go into making such a wonderful dish, but they were completely worth every single minute!  Most of the prep time is simply waiting for the dish to come out of the oven (and the rest was EASY)!

Sure hope you will consider trying this amazing recipe! We loved it – it was restaurant style quality, folks!

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Recipe source:  https://inquiringchef.com/braised-red-wine-beef-short-ribs-parmesan-polenta/

Beef Short Ribs With Parmesan Polenta
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
 
Beef Short Ribs with Parmesan Polenta taste amazing! The tender meat, on creamy Parmesan polenta, drizzled with a pan sauce, is a perfect comfort food meal!
Category: Main Course
Servings: 4 Servings
Calories Per Serving: 656 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Short Ribs:
  • 2 pounds Beef Short Ribs , 1 large or 2 small per person
  • 2 Tablespoons Vegetable oil
  • 3 ribs celery , chopped
  • 3 carrots , chopped or sliced
  • 1 small brown onion , chopped
  • 1/2 cup red wine , any variety
  • 4 cups beef stock , unsalted
  • 6 sprigs thyme
For Parmesan Polenta:
  • 3 cups milk
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup polenta (or cornmeal)
  • 2 Tablespoons butter
  • 1/2 cup grated Parmesan cheese
Instructions
  1. Preheat oven to 325 degrees. Season short ribs generously with salt and pepper on every side. Heat oil in large dutch oven on medium-high heat. When oil is hot, add ribs (cook in batches, if necessary); cook until browned on all sides (approx. 2-3 minutes per side). Remove ribs to a platter.

  2. Place Dutch oven back on the heat. Once pan is hot, add carrots, celery and onions. Sautè veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in red wine; simmer 2-3 minutes. Add beef stock and sprigs of thyme. Place short ribs back into pan. Make sure ribs are mostly covered with liquid (add more beef stock or water, if necessary) to ensure only the tops of the ribs are left uncovered. Cover pot, place in preheated 325 degree oven, and bake for 2 1/2 - 3 hours.

  3. OPTIONAL STEP 1: This is optional, but one I definitely recommend. When done baking, transfer ribs (without liquid) to a sheet pan; Place sheet pan 5 inches under broiler and broil for 4-5 minutes to crisp up the outside.  Watch ribs closely to make sure they don't burn! When done, cover ribs with foil; keep warm.

  4. OPTIONAL STEP 2: ( I did this while ribs were in broiler). Make a slightly thick pan sauce using liquid from the dutch oven. Pour liquid and veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch the juice). Return liquid to the Dutch oven (reserving veggies). Cook on medium-low until liquid reduces (8-10 minutes). Once reduced, whisk 2 Tbsp. flour w/ hot water (1/4 cup) in separate container; whisk this into sauce while cooking, to thicken it a bit.

  5. Make polenta, by bringing water, milk and salt to a boil in a medium pan. While whisking, SLOWLY add the polenta or corn meal; continue whisking ingredients together and cooking for 2-3 minutes, until polenta begins to thicken. Reduce heat to simmer and cook until it becomes thick, but still creamy in texture. Add butter and grated Parmesan cheese; stir them in until melted and fully combined.

  6. To serve, spoon hot polenta into individual serving bowls, then place 1-2 short ribs and a few of the cooked veggies on top. Garnish with a couple spoonfuls of pan sauce, and a sprig of fresh thyme over ribs, then serve, and enjoy! 

Nutrition Facts
Beef Short Ribs With Parmesan Polenta
Amount Per Serving (1 large short rib + 1/2 cup polenta)
Calories 656 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 16g 80%
Polyunsaturated Fat 21g
Cholesterol 72mg 24%
Sodium 382mg 16%
Total Carbohydrates 40g 13%
Sugars 4g
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Long pin for Beef Short Ribs with Parmesan Polenta

Grilled Patty Melt

Do you enjoy a good Patty Melt? I sure do – YUM!  Sometimes when we go out for hamburgers, I opt for a grilled patty melt, because I love the simplicity of this sandwich and I LOVE the taste! Did you know it’s EASY to make them from the comfort of your own home?Grilled Patty Melt / The Grateful Girl Cooks! Make classic grilled patty melts from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!
Seriously… I love grilled onions, I love cheese and I love burgers, so how could I not enjoy this simple classic grilled sandwich which features all of those ingredients, and is a popular menu item at diners and Mom and Pop restaurants around the country?

Now, please note that I didn’t say they are the HEALTHIEST meal option, but I do believe life (including food choices) is all about balance.  Every now and then, a grilled patty melt with perfectly caramelized onions and gooey cheese on buttered rye bread makes me deliriously HAPPY. I enjoy eating it, every single bite… THEN I go for a 237 mile walk to work off the calories… Ha Ha!

Patty melts are easy to make.  They do take a little bit of prep time, because you need to caramelize and brown the sliced onions really well! Onions are sliced thin, then cooked low and slow in a little butter for 20-25 minutes, stirring occasionally. If you are a multi-tasker, you can grill the patties at the same time. You can also prepare the onions ahead of time, if you want (which saves time later on when everyone is ravenous and starving…).

Grilled Patty Melt / The Grateful Girl Cooks!

Lightly season the ground beef with salt, pepper, a touch of garlic powder and some Worchestershire sauce, then shape the meat into patties.  I make them slightly oblong to fit better on a piece of Rye bread (the “traditional” bread used to make this sandwich).

Patties are grilled on both sides on medium-high heat until they reach the desired doneness (I am a medium-well gal, myself). I cooked the meat on an indoor cast iron grill, but they are just as easily cooked on a BBQ grill. Make sure the grill or pan you use is very hot before adding the meat. This helps to create a crusty “sear” on the outside.

Grilled Patty Melt / The Grateful Girl Cooks!

Once ready to cook the sandwich, I spread butter on one side of each slice of bread (like making a grilled cheese sandwich).  I placed the cooked meat patty onto the non-buttered side, then piled it high with caramelized onions.

NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another one to the top. I wanted just a small amount of cheese, so I put it only on top of the onions.

Grilled Patty Melt / The Grateful Girl Cooks!

Grilled Patty Melt / The Grateful Girl Cooks!

Place another slice of bread on top of the cheese (buttered side out).  If you wish to add Thousand Island dressing (a lot of restaurants serve it with this), spread it onto the unbuttered side of the top slice of bread. (I like mine without it).  Cook the patty melt as you would a grilled cheese sandwich.

Once the bottom slice of bread is golden brown and toasty, carefully flip the sandwich to the other side, and continue cooking until golden brown, cheese has melted, and sandwich is heated through.

Grilled Patty Melt / The Grateful Girl Cooks!

Once done, carefully slice the patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking! And, if you want MORE calories (cough, cough), add some fries! French fries are VEGETABLES, right?

Grilled Patty Melt / The Grateful Girl Cooks! Make classic grilled patty melts from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

That’s it! See how easy it is to make this classic sandwich?  Now you can make this delicious dish in the comfort of your own home!  The secret is getting the onions cooked just right, along with crispy rye bread, a well-seared beef patty, and ooey gooey melted cheese! This simple meal always make me happy!

I hope you will consider making these yummy sandwiches for lunch or dinner for friends or family! Have a fantastic day!

Grilled Patty Melt / The Grateful Girl Cooks!

Grilled Patty Melt
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 
Make this classic sandwich from your own home, with rye bread, seasoned beef patty, caramelized onions and melted Swiss cheese grilled to perfection!
Category: Sandwich
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 onions , peeled, sliced thin
  • 1 Tablespoon butter
  • pounds ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4-5 dashes Worchestershire sauce
  • 2 Tablespoons butter
  • 8 slices rye bread (can substitute sourdough)
  • 4 slices Swiss cheese (use more, if desired- can also substitute American cheese)
  • Thousand Island dressing (optional, if desired)
Instructions
  1. Trim ends off onions, peel, then slice thin. Melt 1 Tablespoon butter in skillet. Cook onions slices on medium heat for 20-25 minutes, stirring occasionally. When done, the caramelized onions should be softened and light brown. Set aside.
  2. Season ground beef with salt, pepper, garlic powder and Worchestershire sauce. Mix well. Shape meat into 4 slightly oblong patties (to fit shape of rye bread). Grill beef patties on grill or in skillet on medium-high heat (spray skillet with non-stick spray or use melted butter) until cooked through to your preferred done-ness. Make sure the grill or pan you use is very hot before adding the meat. This helps to create a quick, crusty "sear" on the outside. When done, set beef patties on paper towel to drain excess grease.
  3. When ready to cook sandwich, spread butter on one side of each slice of bread. Place cooked meat patty onto the non-buttered side, then piled on the caramelized onions. Top with slice of Swiss cheese. NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another slice to the top.
  4. Place a slice of buttered bread on top of the cheese (butter side out). If you wish to add Thousand Island dressing, spread it onto the unbuttered side of the top slice of bread. Cook patty melt on low heat as you would a grilled cheese sandwich. Once the bottom is golden brown and toasty, carefully flip the sandwich (with a spatula) to the other side, and continue cooking until golden brown, cheese has melted, and sandwich is heated through. Once done, carefully slice patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking! Enjoy!

Here’s one more to pin on your Pinterest boards!Grilled Patty Melt / The Grateful Girl Cooks! Make classic grilled patty melts from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

Mexican Stuffed Pasta Shells

Mexican Stuffed Pasta Shells are a delicious twist on traditional stuffed pasta. Ground beef, cheese and onion filled shells are baked in enchilada sauce, then topped with cheese, cilantro, tomatoes, and garnished with a dollop of sour cream, for a flavor-filled dinner! Mexican Stuffed Pasta Shells / The Grateful Girl Cooks! Stuffed pasta shells with a Mexican twist! Seasoned beef, cheese and onion filled shells are baked, and topped with cheese, cilantro, tomatoes, and sour cream!
Last Spring I made Chicken and Broccoli Alfredo Stuffed Shells and we really enjoyed them.  Now fast forward to about 4 months later when I started thinking about how much my husband and I absolutely LOVE Mexican food. A lightbulb went off in my head and I decided to experiment and make more stuffed shells, but this time create a recipe with a Mexican twist!  We really enjoyed them, so am sharing the details on the ol’ blog today.

These stuffed shells are really easy to prepare.  Start by cooking 1 pound of ground beef with sliced green onions in large skillet on medium heat.  Once meat is cooked, drain grease from pan (discard grease). Add one taco seasoning packet and cook according to seasoning package instructions.

Once meat has been cooked and seasoned, transfer it to a large mixing bowl and let it cool down for 4-5 minutes.  3 Tablespoons enchilada sauce and grated cheddar and jack cheeses; stir to combine. Set aside.

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

In a large pot of boiling salted water, cook jumbo pasta shells according to package directions.  When pasta is done cooking, drain, then place shells in a single layer on wax paper or parchment paper.

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Place several heaping spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just barely cover the bottom of dish). Fill the cooked pasta shells with the ground beef mixture, then place into baking dish in a single layer.

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Once all shells are filled and in the baking dish, spoon the rest of the enchilada sauce over the shells to cover.  Sprinkle with the remaining half of the cheddar and jack cheeses.

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total.  Remove the foil for the last 10 minutes of baking.  Sauce and cheese should be bubbly when done.  Remove dish from oven.

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

To serve, top with additional cheese, tomato, cilantro and green onions, for a great splash of color (and added flavor)!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Place 2-3 shells onto each individual serving plate, and top each shell with a small dollop of sour cream. Serve… and enjoy!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Hope you will consider making these flavor-filled stuffed pasta shells for an upcoming meal.  I served them with a simple mixed green salad on the side, and they were quite filling.  Have a great day!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Mexican Stuffed Pasta Shells
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Stuffed pasta shells with a Mexican twist! Seasoned beef, cheese and onion filled shells are baked, and topped with cheese, cilantro, tomatoes, and sour cream!
Category: Entree
Servings: 6 servings (3 shells per serving)
Calories Per Serving: 445 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 pound ground beef
  • 2 green onions (sliced, use green stalk and white bulb)
  • 1 envelope taco seasoning
  • 3 Tablespoons chopped cilantro
  • 1/2 cup grated cheddar cheese , DIVIDED
  • 1/2 cup grated jack cheese , DIVIDED
  • 1 can (19 ounces) red enchilada sauce
  • Approx. 1/2 box jumbo pasta shells (I used 18 shells)
For Garnish (use as little or as much as you desire)
  • Chopped tomato
  • Sliced green onion
  • Chopped cilantro
  • Grated cheese
  • Sour cream
Instructions
  1. Preheat oven to 350 degrees. Place several large spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just cover the bottom). Set aside.
  2. Cook ground beef with chopped green onions in large skillet on medium heat. When meat is cooked, drain and discard grease. Add taco seasoning packet and cook according to seasoning package instructions. Once meat has finished cooking, transfer it to a bowl, and let cool down for 4-5 minutes. Discard grease from pan. Add 3 Tablespoons enchilada sauce and HALF of the grated cheddar and jack cheeses to the meat; stir to combine. Set aside.
  3. In a large pot of boiling salted water, cook jumbo pasta shells according to package directions. When pasta is done cooking, drain, then place shells in a single layer on wax paper or parchment paper. Fill cooked pasta shells with the ground beef mixture, then place into baking dish (on top of sauce) in a single layer.
  4. Once all shells are filled and in baking dish, spoon the rest of the enchilada sauce over shells to cover. Sprinkle with the remaining half of the cheddar and jack cheeses.
  5. Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total. Remove foil for the last 10 minutes of baking. Sauce and cheese should be bubbly when done. Remove dish from oven.
  6. To serve, garnish with additional cheese, chopped tomato, chopped cilantro, and green onions, for a great splash of color and flavor! Place 2-3 shells onto each person's plate; top each shell with a small dollop of sour cream. Serve and enjoy!
Nutrition Facts
Mexican Stuffed Pasta Shells
Amount Per Serving (1 serving)
Calories 445
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mexican Stuffed Pasta Shells / The Grateful Girl Cooks! Stuffed pasta shells with a Mexican twist! Seasoned beef, cheese and onion filled shells are baked, and topped with cheese, cilantro, tomatoes, and sour cream!

 

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Albondigas Soup

I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right! This is a yummy, Southwestern flavored “little meatball soup”.  It’s very simple to make… and it sure tastes good!Albondigas Soup / The Grateful Girl Cooks!
I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids.  I have made this soup numerous times over the years, and we still enjoy it to this day. Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices, and the meatballs, filled with ground beef and rice really help fill you up, too!

The soup is perfect served as an pre-dinner soup (in small portions), or as a main course. We had it for our meal as the main course, with a thick slice of french bread. YUM.

The soup is entirely cooked in one pan. Even the meatballs are added uncooked to the hot broth and they cook in the pan. No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:  Saute chopped onions in large soup pot in hot oil until onions are limp, but not yet browned.

Cooking onions for soup in skillet
Add the rest of soup ingredients to the pan (chili powder, garlic powder, bisque of tomato soup, condensed beef consomme, water, sliced celery and carrots. Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While soup is simmering, make the meatballs.

Carrots and celery cooking in broth for soup

While soup is simmering, make the meatballs by combining ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl. Mix well to fully combine ingredients. Form the meat mixture into small meatballs about the size of a walnut shell (about 1½ inches wide – I was able to make 31 little meatballs). I placed them on parchment paper as I formed them.

Meat, egg, spices for albondigas soup in bowlMeatball ingredients ready to shape into ballsMeatballs formed on wax paper

Carefully place the meatballs (uncooked) into the simmering soup broth.  They will sink to the bottom of the pot.  It is easiest to gently put them into pot with your fingers, not a spoon as shown. I took this photo so you could see that the meatballs go into the pot “uncooked”. The meatballs begin to cook immediately after putting them in, as you can see by the next photo, taken about 30 seconds after adding them.

Putting the meatball into the soup potStirring meatballs in soup
Simmer the soup on low for 30 minutes after adding the meatballs. When done, the fully cooked meatballs will have floated to the top of the soup.

Simmering albondigas soup

All that’s left to do is to ladle the hot soup into individual bowls. Serve soup hot with a slice of toasted french bread, and a nice mixed green salad on the side… and enjoy!

Bowl of soup with meatballs and carrots

I hope you enjoy this simple to prepare, yet very tasty soup! Have a wonderful day!

Author's signature

Recipe Source: Mrs. Phyllis Dean

Albondigas Soup
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 
Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!
Category: Soup
Cuisine: Southwestern
Servings: 6 servings
Calories Per Serving: 338 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For the broth:
  • 1/2 cup onion , chopped
  • 2 Tablespoons vegetable oil
  • 1/2 teaspoon chili powder
  • dash garlic powder
  • 1 can Campbells Bisque of Tomato Soup
  • 3 cans Campbells Condensed Beef Consomme soup
  • 3 cans water
  • cups carrots , sliced
  • cups celery , diced
For the meatballs:
  • 1 pound ground beef
  • 1/2 cup COOKED rice
  • 1 Tablespoons cornstarch
  • dash garlic powder
  • 1/4 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1/4 cup parsley flakes
Instructions
  1. Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
  2. Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
  3. When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!
Nutrition Facts
Albondigas Soup
Amount Per Serving (1 serving)
Calories 338 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 80mg 27%
Sodium 1493mg 62%
Potassium 822mg 23%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 6g
Protein 18g 36%
Vitamin A 115.2%
Vitamin C 13.7%
Calcium 7.3%
Iron 14.8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for homemade Albondigas Soup

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Easy Meatballs for Spaghetti

I typically use Italian sausage when I prepare spaghetti and sauce, but occasionally we really enjoy our pasta with a fire roasted garlic marinara sauce and these Easy Meatballs For Spaghetti!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
Sometimes Spaghetti and Meatballs really hits the spot! It’s completely easy to make 10-12 delicious Italian-seasoned meatballs using only one pound of hamburger meat and a few other readily available ingredients. I’ve been making meatballs for spaghetti this way for many, many years, and enjoy the minimal prep time involved!  You can even make a double batch of the meatballs and freeze them to use for another meal, which can save you precious time!  Here’s how easy it is to prepare them:

In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and freshly grated Parmesan cheese. Mix well, to combine ingredients.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands.  The ones I made were about 2 inches wide, so I was able to get 10 fairly good-sized meatballs out of one pound of meat. If you make ’em just a tad smaller, you should be able to make 12 or more meatballs. Set meatballs (once formed) onto a plate or wax paper.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet.  Heat on medium heat until oil and skillet are hot (but not smoking).  Add meatballs. They should sizzle as the hit the skillet.  Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through – they will finish cooking in the sauce later).

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
In a separate large saucepan, heat up spaghetti sauce (whatever kind of sauce you have on hand, whether it’s homemade or a purchased jar, just make sure you have enough sauce for 4 servings)!  Heat the sauce on medium-low. Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook (uncovered) on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

When meatballs are about halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain pasta.  When they are done (and pasta is finished cooking), remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce.  Serve the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta.  Top each serving with 2-3 meatballs.  Garnish with some finely grated Parmesan cheese, and serve!

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

This really is an economical and delicious classic meal, in which you can end up with 4 healthy sized portions using only one pound of ground beef!  Our oldest son popped in for a visit the day after I made this meal, and he enjoyed a big plate of leftover spaghetti and meatballs for lunch!  Yay for leftovers! Hope you’ll give these easy to prepare meatballs a try!

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

Easy Meatballs for Spaghetti
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Category: Entree
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/2 cup diced white onion
  • 1/2 cup finely grated Parmesan cheese
  • 1 Tablespoon olive oil
  • Spaghetti noodles (enough for 4 servings)
  • Prepared Spaghetti Sauce (enough for 4 servings)
  • Additional finely grated Parmesan cheese , for garnish
Instructions
  1. In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and finely grated Parmesan cheese. Mix well to combine ingredients.
  2. Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands. The ones I made were about 2 inches wide, so I was able to get 10 meatballs out of the pound of meat. If you make 'em just a tad smaller, you should be able to make 12 or more meatballs. Set meatballs (once formed) onto a plate or wax paper.
  3. Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet. Heat on medium heat until oil and skillet are hot (but not smoking). Add meatballs. They should sizzle as the hit the skillet. Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through - they will finish cooking in the sauce later).
  4. In a separate large saucepan, heat up your spaghetti sauce (whatever kind of sauce you have on hand, whether it's homemade or a purchased jar, just make sure you have enough sauce for 4 servings! Heat the sauce on medium-low. Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.
  5. When meatballs are halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain. When done, remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce. Serve up the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta. Top each serving with 2-3 meatballs. Garnish with some finely grated Parmesan cheese, and serve!

Here’s one more to pin on your Pinterest boards!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

 

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Smoked Sausage, Veggie and Rice Skillet

Are you looking for an easy  “all in one pan” dish to prepare quickly after a busy day? How about this recipe for a Smoked Sausage, Veggie and Rice Skillet? This meal with meat, veggies and rice is made in under 30 minutes in one skillet, for especially easy cleanup!Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!
A few months ago my husband and I had dinner with friends prior to their move to Japan for a new work assignment. I asked my friend Erin (who has tried other recipes of mine) what type of recipes she would like to see on my blog that would help her feed her family of 5. She said she loves easy One Pan meals. Well, when I saw this recipe on Pinterest pop up, I knew it would fit the bill, so I tried it, and found this meal to be tasty, filling, and economical… and EASY to make, so I am sharing it here on the old blog! Here’s how to make it:

First thing… get all veggies prepped/sliced and rice ready to cook before you begin.

Heat olive oil on medium heat in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add minced garlic; cook for an additional minute, stirring often so the garlic won’t burn.
Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Add sliced bell peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir to combine ingredients.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Simmer uncovered on low heat for 10-12 minutes, until liquid has been absorbed.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

While sausage and veggies are cooking, cook rice per package instructions. Stir 2 cups of hot, cooked rice into sausage/veggie mixture when done.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Season with salt and pepper (and any other additional spices you may want to add), to taste.  Immediately sprinkle with grated mozzarella cheese, and serve hot.

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

That’s it! Not bad for an “all in one dish” meal, right? It really does fills you up, too! Depending on the portion size you choose, you can get between 4 and 5 servings out of this meal.
EASY PEASY!

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Hope you will give this ridiculously easy dish a try.  Have a fantastic day, and God Bless You!

Smoked Sausage, Veggie and Rice Skillet / The Grateful Girl Cooks!

Recipe Source:  http://www.hillshirefarm.com/recipes/easy-smoked-sausage-skillet

Smoked Sausage, Veggie and Rice Skillet
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Delicious and easy one pan meal featuring smoked sausage, rice, broccoli, onions, and bell peppers.
Category: Entree
Servings: 4 -5 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 package smoked sausage link (I used Hillshire Farm), cut into 1/4 inch slices
  • ¼ cup olive oil
  • 2 garlic cloves , minced
  • ½ red bell pepper , thinly sliced
  • ½ yellow bell pepper , thinly sliced
  • 1 small yellow onion , thinly sliced
  • 1 small package frozen broccoli , thawed (approx. 1½-2 cups)
  • ½ cup chicken broth (can substitute water)
  • ½ cup tomato sauce
  • 2 cups pre-cooked rice (prepared according to package directions)
  • ½ cup grated mozzarella cheese
  • salt and pepper to taste
Instructions
  1. Heat olive oil in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add minced garlic; cook for an additional minute, stirring often so that garlic will not burn.
  2. Add sliced peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir to combine ingredients and simmer on low heat for 10-12 minutes, until liquid has been absorbed.
  3. While sausage and veggies are cooking, cook rice per package instructions. Stir hot, prepared rice into sausage/veggie mixture when done.
  4. Season with salt and pepper, to taste.
  5. Immediately sprinkle with grated mozzarella cheese and serve while hot.
Recipe Notes

This dish (as written)is not highly seasoned (which is great for kids!). If desired, add additional spices (garlic powder, dried chili pepper flakes, etc.) to suit your personal taste. May also substitute Pepper Jack cheese (for the mozzarella) for a bit more spice!

 

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Beef and Barley Soup

We had snow, freezing rain, and below freezing temperatures in Oregon this weekend. Brrr.  We were stuck inside waiting for the ice and snow to melt, so I made a large pot of delicious Beef and Barley Soup… a big bowl of hot soup sounded perfect for such cold, icy days!Beef and Barley Soup / The Grateful Girl Cooks! You will love this simple, yet hearty soup with tender beef chunks, barley, carrots, celery and onions!
When I was growing up, my Mom occasionally bought cans of a name brand’s Beef and Barley Soup. I always liked it, so it was a natural choice to try making my own. I found the recipe on Pinterest (from blogger and author Gina Homolka at Skinnytaste.com), and loved the SIMPLE ingredients it takes to make it.  The soup cooks on low for a couple hours, which allows the meat to become VERY TENDER. The addition of barley helps make it very filling – the soup tastes delicious… AND only has 336 calories per serving (1½ cups of soup).

Interested?  Well, here’s how you make it:

Heat oil in a large heavy pot on medium heat.  Once oil is hot, add beef, which has been lightly seasoned with salt. Brown the meat on all sides (this will take 3-4 minutes).

Beef chunks cooking in pan

Once the meat is browned, drain grease. Add chopped carrots, onion, celery and minced garlic. Stir to combine.

Carrots, onion and beef cooking in pan

Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to LOW.  Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours (leaving the lid on the pot the entire time). The long cooking time helps tenderize the beef. While it cooked, I worked on a puzzle, read, played with our dog, did some laundry, and enjoyed it as the amazing smell from the cooking soup began to fill our home.

Water being added to soup pot with meat

When the long cook time is done, add dry barley to the soup. Stir well. Taste the broth.  Season with ground black pepper.  Add additional salt, if needed (to taste). Stir well.

Barley being poured into soup pot

Let the soup simmer on LOW (uncovered) for an additional 35-40 minutes, while the barley cooks.  The barley will “plump” a bit as it cooks and will absorb some of the liquid.

Beef and barley soup simmering in red soup pot

When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!

Soup with beef, carrots and barley in white bowl

Hope you enjoy this simple, yet hearty and filling soup. My husband and I sure enjoyed it, served with a slice of crusty sourdough bread. I’m looking forward to the leftovers for lunch today!  The beef was incredibly tender, and the taste was wonderful. Best of all, it was a very simple soup to prepare!

Soup with barley, meat, carrots and broth in white bowl with spoon

Have a great day! The last report I heard on the news yesterday said that 47 of the 48 mainland states have snow in one part of them or another. That’s a whole lot of COLD WEATHER! Stay warm, make a big pot of hot soup… and enjoy your day!

Beef and Barley Soup / The Grateful Girl Cooks!Recipe Source:  http://www.skinnytaste.com/beef-barley-soup/

Beef and Barley Soup
Prep Time
10 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 25 mins
 
This hearty, delicious and filling soup containing beef, barley, carrots, celery and onions is sure to please on a cold Winter's day!
Category: Soup
Servings: 7 ½ cup servings
Calories Per Serving: 266 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon oil
  • pounds beef round stew meat (1-2 inch pieces)
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic , minced
  • 6 cups water
  • 1-2 teaspoons salt (season to taste)
  • 2 bay leaves (in spice section-added for seasoning)
  • 2/3 cup dry barley
  • 1/2 teaspoon Ground black pepper (approx. 1/2 teaspoon)
  • Additional salt , to taste
  • Dried parsley (for garnish-optional)
Instructions
  1. Heat oil in a large heavy pot on medium heat. Once oil is hot, add beef, which has been lightly seasoned with salt. Brown meat on all sides (this will take 3-4 minutes). Drain grease from pan.
  2. Add chopped carrots, onion, celery and minced garlic. Stir to combine.
  3. Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to Low. Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours. The long cooking time helps to tenderize the beef. Meat should be tender when done.
  4. Add barley. Stir to combine. Season with ground black pepper. Taste the soup. Add additional salt, if needed. Let soup simmer on low (uncovered) an additional 35-40 minutes, while the barley cooks.
  5. When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!
Nutrition Facts
Beef and Barley Soup
Amount Per Serving (1 1/2 cup serving)
Calories 266 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 75mg 25%
Sodium 399mg 17%
Potassium 405mg 12%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 2g
Protein 29g 58%
Vitamin A 61.7%
Vitamin C 4%
Calcium 3.4%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Beef and Barley Soup / The Grateful Girl Cooks! You will love this simple, yet hearty soup with tender beef chunks, barley, carrots, celery and onions!

 

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Mom’s Swedish Meatballs and Rice

When I was growing up, my mother sure knew how to stretch a dollar! Mom’s Swedish Meatballs and Rice was one of the meals she fed our family of 5, using only 1 pound of hamburger meat, a few other ingredients… and served it with rice! We LOVED this meal!Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks! This family and budget friendly dinner of Swedish meatballs, rice and gravy feeds 6 with one pound of hamburger meat... and it's delicious!
Fast forward over 40 years later, and I still make this scrumptious meal! Now… my Mom is about as far from being Swedish as one could imagine (she’s a Texas gal), yet this was the name given it when I copied down the recipe from her over 40 years ago! Trust me… these meatballs, gravy and rice is a fantastic tasting dinner (the leftovers are awesome, as well).

The meatballs are super simple to make, the gravy is even easier, and it’s fairly impossible to mess up a pan of rice, right?  Trust me when I say this is simple meal to prepare; it’s a great way to feed several people a filling meal without breaking the bank! And hey… if you like meatballs, be sure and check out the links to my other meatball recipes  at the bottom of this post!

Here’s what you do:  Place the meatball ingredients in large bowl and mix well, to combine (ground beef, bread crumbs, milk, egg, onion, salt, pepper & nutmeg).

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Scoop out a small portion of meat, and roll it between your clean hands to form 1 inch sized meatballs. (A full pound of ground beef “should” yield about 24-25 meatballs… I was using slightly less than a full pound and ended up with 22 meatballs). Set meatballs on waxed paper or foil until all have been formed.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!
Heat shortening in large skillet (may substitute oil, if necessary). When skillet is hot, add meatballs in single layer. Let brown on one side, then carefully turn to brown all sides (I use tongs).  If necessary, add additional shortening or oil to prevent sticking.  When meatballs are browned on all sides, remove them to a large plate to rest.  Keep meatballs warm.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Now it’s time to make the gravy!  Using the same pan (without cleaning it out), add hot water to meat drippings in skillet. Stir to mix and heat on low, scraping up the browned bits from the bottom of the skillet. This will help “de-glaze” the pan, and will incorporate all those yummy browned bits off the bottom of the skillet into your gravy.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Now add the water/flour mixture to the hot water mixture in skillet. Whisk well as you pour, to fully combine ingredients.  Bring the gravy to a boil. The gravy will begin to thicken as you heat and stir it. Once thickened, taste test, and season gravy with salt/pepper, if desired.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Once gravy has thickened, add the browned meatballs back into the skillet. Turn to coat each meatball with gravy. Put a lid on the skillet, and cook on low for 30 minutes. Check occasionally. If necessary, add a bit more water to skillet and mix it in, to ensure you have enough gravy.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

While meatballs are cooking, cook rice using your “normal” method (I use a rice cooker).  When meatballs and rice are done, the meal is ready. Make sure to coat the meatballs in gravy before placing on serving platter.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

To serve, arrange the cooked hot rice in a ring shape on a serving platter.  Place sprigs of fresh parsley around the rice.  Carefully place the meatballs into the center of the ring. Pour remaining gravy over the meatballs.  Serve HOT… and enjoy!

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

I love recipes that don’t cost an arm and a leg to prepare for my family. This simple meal fits the bill perfectly, and tastes fantastic, too!  Hope you will consider making this “comfort food” meal for those you love. It really does taste wonderful!  Blessings to you on this day.

Mom's Swedish Meatballs and Rice / The Grateful Girl Cooks!

Recipe Source: My MOM (over 40 years ago)

Mom's Swedish Meatballs and Rice
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Simple to prepare and easy on the dinner budget, these Swedish meatballs, gravy and rice will hit the spot!

Category: Entree
Servings: 6 servings
Calories Per Serving: 454 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For meatballs:
  • 1 pound ground beef
  • 1 cup bread crumbs
  • 1/2 cup milk
  • 1 egg , well beaten
  • 1 small brown onion (or 1/2 large), finely chopped
  • 2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • Shortening , approx. 2 Tablespoons (to cook meatballs in-may substitute oil)
For gravy:
  • 2 cups very hot water
  • 2 Tablespoons flour
  • 6 Tablespoons cold water
  • Salt and pepper (to season)
For accompaniment:
  • 4 cups hot cooked rice (I used 2 cups dry rice to start, for quantity shown)
  • Butter (for rice, if desired)
  • Fresh parsley sprigs , for garnish (optional)
Instructions
  1. Place ground beef, bread crumbs, milk, egg, onion, salt, pepper and nutmeg in large bowl. Mix well, to combine. Form mixture into 1 inch meatballs; set formed meatballs onto wax paper or foil.
  2. Heat shortening (or oil) in large skillet on medium heat. Add meatballs to hot oil in single layer. Brown on all sides (a minute or two per side). If necessary, add additional shortening (or oil) if necessary, to prevent sticking. When meatballs are fully browned, remove them to a plate, and keep warm.
  3. Add hot water back into skillet (DO NOT CLEAN OUT SKILLET). Stir while cooking on low, to deglaze the skillet and scrape up the flavorful browned bits off bottom of skillet. In a separate small bowl, combine cold water and flour. Mix really well, to remove lumps. Add this mixture to hot liquid in skillet, whisking well while adding. Continue to whisk gravy to remove any lumps. Bring mixture to a boil, stirring often until mixture thickens. Taste gravy... add salt and pepper to season, if desired.
  4. Add meatballs back into skillet. Turn to coat with gravy. Put a lid on the skillet; cook meatballs and gravy for 30 minutes, adding additional water to gravy, if necessary, to ensure there will be enough gravy (as gravy will cook down a bit).
  5. While meatballs are cooking, prepare rice (using the method you normally use to cook rice).
  6. When meatballs and rice are done, place cooked rice in a ring shape around outside of serving platter. Garnish rice with sprigs of fresh parsley. Carefully spoon the meatballs into center of ring, and pour gravy over the top of meatballs. Serve hot, and enjoy!
Nutrition Facts
Mom's Swedish Meatballs and Rice
Amount Per Serving (4 meatballs + rice)
Calories 454 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 81mg 27%
Sodium 978mg 41%
Potassium 342mg 10%
Total Carbohydrates 47g 16%
Dietary Fiber 1g 4%
Sugars 3g
Protein 20g 40%
Vitamin A 1.6%
Vitamin C 1.6%
Calcium 9%
Iron 15.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Southwest Steak Salad w/ Avocado & Cilantro Dressing

As I write this post, I am still savoring the memory of the delicious Southwest Steak Salad with Avocado & Cilantro Dressing my husband and I enjoyed for dinner last evening! It was absolutely delicious… no, really… it was seriously GOOD!Southwest Steak Salad w/ Avocado & Cilantro Dressing - The Grateful Girl Cooks!
We had some leftover steak we had grilled and I decided to see what I could do with it. I found a recipe on Pinterest that sounded great, so gave it a try, and let me tell you… it was a fantastic main course salad.Romaine lettuce, thin slices of grilled steak, black beans, corn, sweet cherry tomatoes, and an absolutely amazing Avocado & Cilantro Salad Dressing that makes the salad PERFECT in Southwestern flavor!  THANK YOU to Krista, at Joyful Healthy Eats for this delicious recipe! I encourage you to check out her blog!

I used grilled steak this time… next time I’m going to try using some grilled chicken breasts. Either would be fantastic in this salad! Whatever you use, steak or chicken, JUST MAKE SURE TO MAKE THE SALAD DRESSING… it is amazing (and healthy, too, since it uses avocado as the main creamy ingredient… get those “healthy” fats in).

So… here’s how you make the salad. Grill your steak or chicken. Thinly slice it when finished. Set aside. Make the salad dressing by combining the dressing ingredients (avocado, cilantro, lime juice, red wine vinegar, olive oil, cumin and red pepper flakes). Blend it until smooth and creamy (if necessary, add just a touch more oil and red wine vinegar if too thick).

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

This is what it looked like right after removing it from my blender. Thick and creamy, and yummy! (I could eat it by the spoonful, but that’s an entirely different story!  Let’s NOT go there).

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Assemble the salad ingredients (romaine lettuce, orange bell peppers, corn, and black beans) in a serving bowl or on a plate.

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Add warm, thin slices of steak (or chicken), cherry tomatoes (halved), and garnish with some slices of avocado and cilantro leaves.

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Spoon a big dollop of the salad dressing on top. Give it a big stir to combine, and dig in! You’re gonna LOVE this salad’s amazing Southwest flavors!

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Really hope you will give this salad a try… we really enjoyed it, and were quite full afterwards!  Have a great day… and remember… Be Kind. Everyone is facing a battle of some kind and YOU might be the one person to brighten their entire day!

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Recipe Source:  http://www.joyfulhealthyeats.com/southwestern-steak-salad-with-cilantro-avocado-dressing/

Southwest Steak Salad w/ Avocado & Cilantro Dressing
Prep Time
15 mins
Total Time
15 mins
 
Delicious and filling, this main course steak salad and salad dressing features great Southwestern flavor!
Category: Main Course Salad
Servings: 2 large servings
Author: JB at The Grateful Girl Cooks!
Ingredients
For Salad Dressing:
  • 1 avocado
  • 1 cup fresh cilantro , chopped
  • 1/4 cup fresh lime juice
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • Salt and Pepper , to taste
For Salad:
  • Ribeye steak (or grilled chicken breast), grilled (with salt/pepper or Montreal seasoning), thinly sliced
  • 1 head Romaine lettuce , chopped
  • 1/2 cup corn (canned, drained)
  • 1/2 cup black beans (canned, drained)
  • 1/2 cup orange bell pepper , diced
  • 1/2 avocado , peeled and thinly sliced (for garnish)
  • cilantro leaves (chopped, for garnish)
Instructions
Prepare Salad Dressing:
  1. Prepare salad dressing by placing all ingredients except salt and pepper into a blender. Blend very well, until it is very smooth and creamy. Season with salt and pepper, to taste. (If it is too thick, you can thin it a bit by adding a tiny bit more olive oil and red wine vinegar). Set aside.
Prepare Salad:
  1. Place chopped lettuce onto serving plate. Top lettuce with corn and black beans; top this with orange bell peppers, thin slices of steak or chicken breast (quantity is your choice), cherry tomato halves. Garnish with chopped cilantro. Top with a large dollop of the salad dressing.
  2. Serve, and enjoy this great salad!
Recipe Notes

Note: Didn't add a cooking time, as it varies between steak or chicken. I used leftover grilled steak, so the prep time was minimal.

 

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Mom’s Swiss Steak

My family didn’t have a lot of money as I was growing up. Truth is, things were fairly tight most of the time, but my Mom sure knew how to stretch a dollar and feed her family well. This delicious “comfort food” recipe for Mom’s Swiss Steak is one she fixed often for our family.Mom's Swiss Steak / The Grateful Girl Cooks! Comfort food at it's very BEST! Sliced round steak with a flavorful onion gravy, and baked until tender. Economical and delicious!

This dish really is quite simple to make and only has a few ingredients: round steak, an onion, some flour, water, a bit of oil, salt and pepper. Not too expensive to make at all!

To begin, you need to cut a 1 1/2 – 2 pound round steak into serving pieces (the pieces don’t have to be too big, because they will “get bigger” once flattened by pounding out thinner). Place one piece at a time between two pieces of plastic wrap (to prevent splatters- one piece plastic wrap on bottom and one on top of meat), and pound flat with a meat mallet (the dull side). Think of this as cheap therapy (you’re welcome!). Pound the meat with the flat side of the mallet, one at a time, until each piece is flattened out and much thinner). Remove meat from plastic and repeat with remaining pieces until all pieces have been “tenderized”.

Mom's Swiss Steak / The Grateful Girl Cooks!

Season each piece generously with salt and pepper, then dredge each piece in flour, to cover all sides of the meat.

Mom's Swiss Steak / The Grateful Girl Cooks!

Mom's Swiss Steak / The Grateful Girl Cooks!

Heat oil in large skillet; once oil is hot, add and sear meat on medium-high (turning over once) until browned on both sides (but not fully cooked). Do this in batches, if necessary, to avoid overcrowding the skillet.

Mom's Swiss Steak / The Grateful Girl Cooks!

Lay the browned pieces of meat in a large casserole dish. Top each piece with a slice of onion. Once one layer is done, add the meat and more onion to make another layer, until all meat is in baking pan. Leave 1/4 cup of the meat oil/drippings in the skillet, and discard the rest.

Mom's Swiss Steak / The Grateful Girl Cooks!

Make a very thin flour/water gravy and add to skillet (for the pictures I added 4 cups water to the skillet, then mixed up the flour with 1 remaining cup of water, added to skillet, then mixed to combine).  Salt and pepper the mixture liberally, to taste. Bring the mixture to a boil (and slightly thickens), then carefully pour the “gravy” over the meat in the baking pan.

Mom's Swiss Steak / The Grateful Girl Cooks!

Mom's Swiss Steak / The Grateful Girl Cooks!

Mom's Swiss Steak / The Grateful Girl Cooks!

Once the thin “gravy” is poured over the meat/onion in the pan, cover the casserole dish with a lid or aluminum foil. Bake at 350 degrees for 1 1/2 hours.

Mom's Swiss Steak / The Grateful Girl Cooks!

When done, the meat will be very tender, and the gravy will taste wonderful, due to the onions infusing flavor while baking. Serve the meat and onions onto serving plates. Spoon some of the gravy over the top, and serve! We LOVE it with mashed potatoes, and use some of the gravy for the potatoes, as well. This is a definite “comfort food” meal; the smell and taste of the tender Swiss Steak is wonderful!

Mom's Swiss Steak / The Grateful Girl Cooks!

Mom's Swiss Steak / The Grateful Girl Cooks!

Sure hope you will consider giving this family recipe a try. It’s a fairly simple way to stretch your hard earned money, and makes enough to feed a hungry family or provide ample leftovers for a couple (like us)!

Mom's Swiss Steak / The Grateful Girl Cooks!

Recipe Source: My Mom Fredia, who has been making this for over 50 years!

Mom's Swiss Steak
Prep Time
25 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 55 mins
 
This recipe for Swiss Steak , topped with a delicious onion gravy, is just how Mom made it, using very few ingredients!
Category: Entree
Servings: 5 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 1/2 - 2 pounds round steak
  • Salt and Pepper
  • Vegetable oil (approx. 1/2 cup) Enough to fully cover bottom of large skillet
  • 1 large brown onion , cut into thin round slices
  • Flour (enough to dredge meat in - approx. 4 heaping Tablespoons)
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut round steak into serving pieces (approx 10- remember each piece will become slightly "larger" after being flattened out by pounding). One at a time, lay each piece of meat between plastic wrap. Pound with flat side of meat mallet until flattened and thinned down and tenderized. Repeat process for each piece of meat. Salt and Pepper each piece of meat, then dredge/fully cover each piece (all sides) in flour (put flour on a dinner plate to do this).
  3. Heat oil on medium high heat. Once hot, brown meat (turning once) until browned on both sides. (You may need to cook the meat in batches, depending on quantity and size of skillet). When done, reserve 1/4 cup of the oil and drippings in skillet ; discard the rest of oil.
  4. Place browned meat pieces in a single layer in casserole dish. Top each piece of meat with a slice of onion. Add another layer of meat, then onion, until all pieces are in dish.
  5. Make a really thin gravy by adding 4 cups water to 1/4 cup of oil/pan drippings remaining in skillet. Mix 1 cup water with 3 HEAPING Tablespoons flour. Mix well, then add to skillet and whisk to combine. Season this thin gravy to taste with additional salt and pepper. Bring "gravy" to a boil. It will slightly thicken. Remove "gravy" from heat, and carefully pour it over meat.
  6. Cover dish with lid or tightly cover with aluminum foil. Bake at 350 degrees for 1 1/2 hours.
  7. Remove from oven when done. Serve meat, topped with onions and gravy... and enjoy!
Recipe Notes

Note- Active prep time is 25 minutes. Rest of the total time for this recipe is inactive time, while meat is baking!

 

 

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