roast beef sandwiches with rosemary-garlic aioli

Just because something is simple doesn't mean it has to be boring. This is an easy dinner idea punched up with a flavorful condiment -  a rosemary-garlic aioli, which is just a mixture of mayonnaise and other flavors. Pair it with something green (we had a salad) and you have a dinner in under 10 minutes.

Sounds fancy, super easy. My kind of cooking.

Start with a really great bread (see whole-grain ciabatta, courtesy the Fresh Market bakery) and high-quality sliced meat and cheeses. We chose Italian roast beef (deli sliced) and creamy Havarti cheese.

Make the aioli: Mix a few dollops of mayonnaise with about a teaspoon of fresh-chopped rosemary, a turn of fresh-cracked pepper and one small garlic clove. If desired, you can also sprinkle in a little onion powder.

Assemble the sandwich with the meat and cheese and pop it under the broiler until toasty and bubbly. Smear with desired amount of aioli.

Top with lettuce, tomato slices and red onion. Enjoy.

tortilla torte from my childhood

This meal is a blast from the past (circa 1993-ish) for me. That year, a summertime ear infection from too many days in the pool prompted my stepmom to take me to the doctor for treatment. In the waiting room, she came across this recipe while flipping through a magazine and thought she'd try it out for dinner. And with four growing girls, she liked that it was a large, filling dish. One taste and we were all hooked!

This has been a family favorite ever since then, although I've added a couple of things, including sauteed onions and garlic, whole-wheat tortillas, extra spices and a can of  green chilies for flavor. Serve it with hot sauce or jalapenos, sour cream and salsa, and a big, fat salad for a great, healthy dinner!

Tortilla Torte
Ingredients

• 1 lb lean ground beef
• 2 cans diced tomatoes, undrained
• 1 small can diced green chilies, undrained
• 1 can black beans, drained and rinsed
• 1 small onion, chopped
• 2-3 garlic cloves, minced
• 1 tsp. cumin
• 1/2 tsp chili powder
• 3 large whole-wheat tortillas
• 2 c cheddar or Mexican cheese blend, shredded
• Salt, pepper, olive oil
• Toppings such as: salsa, sour cream, cilantro, spicy things

1. Start by sauteing the beef over medium heat. When the pink is just gone, remove from pan and allow to drain on paper towels to remove any extra fat. Wipe any excess fat from the pan and add a swirl of olive oil, the onions and garlic, and some salt and pepper to taste.
2. When the onions are transclucent, add the beef back to the pan, along with the tomatoes, chilies, beans and spices. Stir together and allow to cook together for five or so minutes.
3. Spray a cast-iron skillet and lay the first tortilla down. Using a slotted spoon, transfer 1/2 of the filling and 1/3 of the cheese on top, spreading it evenly over the tortilla. Repeat the process until you have two layers of the meat-bean-cheese goodness, topping with the final tortilla with the remaining 1/3 of cheese.
   
4. Cover the cast-iron pan with a lid and cook over medium-low heat until the cheese is melty on a layer or two below the top tortilla. Throw it under the broiler until the top is toasty and the torte is bubbly, like below (5-7 mins).
   
5. Serve immediately with salsa, sour cream, hot sauce, jalapenos, cilantro and any other toppings you like.

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beef tenderloin with rosemary, chocolate and wine reduction

Go ahead and say it: This sounds weird, right? I thought so, too, until I tried this for Valentine's Day. We knew we wanted beef tenderloin, but I wanted to incorporate cocoa into the meal in honor of the day, especially since we had pear ginger crumble for dessert. Bringing unsweetened, robust cocoa into a savory dish is a lot like bringing coffee into a chocolate cake - it ups the wow factor. The results of this Ellie Krieger recipe were amazing. Dinner party worthy and perfect for a Valentine's dinner for two.

Beef Tenderloin with Rosemary, Chocolate and Wine Reduction
Sauce makes 4-6 servings (I cut it in half for our dinner for two)

• 1/2 cup chopped shallots or onion
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped (about 1/4 cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 2 cups dry red wine (drink the rest!)
• 2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• 1 tablespoon unsweetened natural cocoa powder
• 1 teaspoon chopped fresh rosemary leaves

Heat a little olive oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.
Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes.

Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.

In case you're wondering, the potatoes in the background are these ooey-gooey potatoes au gratin.

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slow-cooked steak and peppers

 Perfect for cold weather, this one is savory and rich, and tastes like it took you all day to make. But only your slow cooker will be tired. This recipe is so easy I actually made it after dinner one night for the next day. Soak the juices up with brown rice or egg noodles, or use up leftover potatoes like I did with this recipe for cheesy-garlic mashers (it's my go-to recipe!). Stay warm and enjoy!

Slow-Cooked Steak and Peppers

• 1-1 1/2 pounds lean beef sirloin, fat trimmed and cut into 2 inch strips
• Garlic powder and pepper to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 3 garlic cloves, chopped
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 large bay leaf
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

1. Sprinkle strips of sirloin with garlic powder and pepper to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in garlic onion, green peppers, bay leaf, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on high for three to four hours, or on low for six to eight hours.

Craving beef? Check these lighter/healthy recipes out:

• Thai ginger-honey beef salad
• Beef and mushroom sloppy joes
• Not your mama's meatloaf
• Cowboy steak with coffee-ancho rub

cowboy spaghetti with beer, cheddar and hot sauce

So, technically this is cavatappi (corkscrew) pasta. But it doesn't matter because it's sinfully good for dinner. Or lunch.

"Cowboy" for the Worcestershire and hot sauces, beer, bacon and cheddar, garlic and onions, this pasta dish is uniquely westerny-Italian. My sister-in-law and I have loved this recipe for years, though we both didn't know quite what to think at first. If I could offer advice, it would be to try it on a night when you want something satisfying and different. And make a big fat salad to go with it so it doesn't count.

And per the name, this is a cowboy-sized portion. But, it made for a better picture.

 Cowboy Spaghetti
(Courtesy Rachel Ray)

• 1 pound spaghetti
• 3-4 slices smoky bacon, chopped
• 1 pound ground sirloin
• 1 medium onion, chopped
• 3 to 4 cloves garlic, chopped
• 2 teaspoons hot sauce, eyeball it
• 1 tablespoon Worcestershire sauce, eyeball it
• 1/2 cup beer
• 1 (14-ounce) can, chopped or crushed fire roasted tomatoes
• 1 (8-ounces) can, tomato sauce
• 8 ounces sharp Cheddar
• 4 scallions, chopped
• Salt, pepper and "spicy flakes" (the term for crushed red pepper given by the hubs)

Need other Italian-ish ideas? Try these:

• Shrimp scampi - a buttery dream come true
• Margherita pizza
• Venison-sausage stuffed shells for dinner

beef & mushroom sloppy joes

Yes, I'm a sloppy joe "packet" girl. I grew up eating it and it was an inexpensive college meal; I can't help it. Unfortunately, I like it - in all its cheap, salty glory - even if I do doctor the packaged recipe up with onions, garlic and sometimes green peppers and mushrooms.

But because I know there are actually good sloppy joe recipes out there, I've been on the hunt for a fresher, healthier recipe. One that hides a little more veg in it. For a long time. (Ask the hubs - I think he's on the edge of hating one of my favorite meals.) Now, on about my fourth sloppy joe recipe, I think I've found it. (And if I find one better, I promise to delete this post and replace it with the better one.) And even this one is doctored up.

Serve it with a bold cheddar and an extra dash of hot sauce. And a dark beer. But don't forget the veggies. After all, it is a lot of meat. But, it's sloppy joe night ... and that's to be expected.

Beef & Mushroom Sloppy Joes

Modified from Cooking Light

• 1 tablespoon olive oil
• 1 lb. ground sirloin
• 16-ounces cremini or portabella mushrooms
• 1 medium onion, chopped 
• 3 garlic cloves, minced
• 6 oz. tomato paste
• 1 tablespoon minced fresh oregano (home grown!)
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce
• 4 slices sharp cheddar
• 4 (2-ounce) whole-wheat rolls or hamburger buns, toasted

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for four minutes or until browned, stirring to crumble. Remove onto a paper towel-lined plate and add a little more olive oil to the pan.
2. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Once the beef has been removed, add mushrooms, onion, and garlic to pan; cook for three to four minutes or until onion is tender. [Salt and] pepper the mixture. Add tomato paste and next five ingredients (through salt) to pan; cook five minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about one cup beef mixture on bottom half of each bun; top with top halves of buns.

Oh, and in case you're wondering what the side dish is, it's a simple throw-together of steamed carrots tossed with a little olive oil and a good Italian seasoning. That's all. Simple, healthy, delicious.

not your mama's meatloaf

In an effort to use up the goodies tucked away in my freezer, I had a pound of beef to incorporate into the menu this week. Tired of tacos (a sin, I know) and sloppy joes (made those last week), I decided it was time to go retro - updated retro - in the form of meatloaf.

Now, as a kid I hated meatloaf. I even still hate the name. A loaf ... of meat. Gross. But what if it was a cheeseburger meatloaf, filled with toasted breadcrumbs, fresh herbs, lean beef, cheesey pillows and other aromatics? That I might like. Bring it on, loaf. And sorry, mom - I'm throwing away the "family" recipe.

Not Your Mama's Meatloaf (aka: Cheeseburger Meatloaf)
Adapted from Cooking Light

• 1/3 cup breadcrumbs
• 2/3 cup chopped onion
• 2 garlic cloves, chopped
• 1/2 cup ketchup, divided
• 4 ounces white cheddar or swiss cheese, diced
• 1/4 cup chopped fresh parsley or rosemary (or whatever you have on hand that pairs well with beef)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground sirloin
• 1 large egg, lightly beaten

1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook three minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat and swirl with olive oil. Add onion and garlic; sauté three minutes. Gently combine the onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients, being careful not to over mix (which can make it tough). Pour mixture into a prepared loaf pan (I prefer a pretty one since it is still a loaf of meat); spread a thin layer of ketchup evenly across the top and sprinkle with parsley to pretty up your loaf as much as possible. 
4. Bake at 425° for 30 to 35 minutes, or until a meat thermometer reads that the meat is just done. 

Tip: Allow the loaf to set for 10 or so minutes before slicing into it.

This meal was made healthier with two veggie side dishes - ginger-glazed carrots and roasted broccoli and cauliflower - and because it took about a half hour to cook, we were able to squeeze in a quick post-gym dog walk while it baked. Our dog was happy, too. :)

cowboy steak with coffee and ancho rub

This Ellie Krieger recipe has been on my to-make list for quite some time. I've never made a coffee rub for beef, but I've heard so many great things. And I really have no excuse: I have a coffee grinder to ensure the most flavorful coffee-scented rub. So, finally, after nabbing an on-sale porterhouse (thus ensuring both a taste of filet AND N.Y. strip - two of my favorite cuts), I had my excuse. Plus it gave me the opportunity to use up the fresh veggies from my produce box, rounding out the meal with some simple roasted tomatoes and sauteed spinach. This is easy enough for a weeknight, folks. I'm living proof. Enjoy!

Cowboy Steak with Coffee and Ancho Rub

• 1 1/2 tsp. ancho chili or regular chili powder
• 1 1/2 tsp. finely ground coffee or espresso beans
• 1/2 tsp dark brown sugar
• 1/4 tsp. mustard powder
• 1/4 tsp. ground coriander (a little-known fact: coriander is the seed of the cilantro plant)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Optional: 1/4 tsp cayenne
• 1 to 1 1/4 lb. beef, such as a porterhouse steak

1. Combine chili through pepper(s) in a small bowl. Rub evenly into both sides of the steak. Allow to sit for 10-15 minutes before cooking.
2. Grill the steak to desired doneness. Allow it to sit for five minutes before cutting into it.

Roasted Romas with Parmesan and Basil

• Roma tomatoes, cleaned and quartered lengthwise
• Fresh-chopped garlic
• Olive oil
• Salt and pepper
• Parmesan
• Freshly julienned (thinly sliced) basil leaves

1. Preheat oven to 400.* Toss the tomato quarters with a little olive oil and a little fresh garlic. Season with salt and pepper.
2. Roast for 20 minutes, stirring every five to ten minutes, very gently.
3. Remove from oven and sprinkle with cheese and basil. Serve immediately.

beef shepherd's pie topped with cheesy garlic smashed potatoes

This is one of my husband's favorite dinners. It's meaty, chocked full of veg and layered with cheesy, fluffy, garlicky smashed potatoes. And it's easy! I make it every couple of months, when I'm craving beef and potatoes. It never fails to satisfy. If you want to have a lighter dinner, serve it with a leafy-green salad.

Also, I use these smashed potatoes as a side dish frequently ... they're fantastic with or without the pie underneath. Enjoy!

Beef Shepherd's Pie Topped with Cheesy Garlic Smashed Potatoes
Ingredients

• 1 1/4 lb red potatoes (use up any extra potatoes by roasting them with garlic and rosemary)
• 3 large whole garlic cloves, peeled 
• 3/4 c sour cream
• 1/2 c cheddar cheese, divided
• 1 lb. lean ground beef
• 2 tbsp flour
• 4c frozen mixed veggies (corn, lima beans, peas, carrots, onions, whatever you can find in the freezer section)
• 3/4 c beef broth
• 2 tbsp tomato paste (or ketchup)
• Optional: 2-3 shakes of Worchestershire sauce
• Salt/pepper
• Crushed red pepper
• Dried parsley

1. Cover potatoes and whole garlic with water in a large saucepan and bring to a boil on high heat. Reduce to low and simmer for 20 minutes or until tender. Drain. Return to pan and mash with 1/4 c cheddar cheese and sour cream. Season generally with salt and pepper (and then taste them for "quality purposes").
2. Preheat oven to 375 degrees. Brown beef in a deep dutch oven. Drain fat from pan. Add flour to meat in the degreased pan; cook 1 minute. Add veggies, broth and tomato broth and Worchestershire, if you like it. Cook 5 minutes. Season with salt and pepper, and a pinch or so of crushed red pepper.
3. Cover the meat-veg mixture evenly with mashed potatoes. Top with a little dried parsley for color. Bake for 18 minutes sans lid. Remove from oven and sprinkle with remaining 1/4 c cheese. Bake for two more minutes; serve.

thai ginger-honey beef salad

For dinner I wanted something fresh and colorful, and also something I could pair with steak. I've been craving a Thai-style beef, but also something healthy and light. So I found a recipe from Epicurious for a ginger-honey marinade for beef – one that has a little kick and uses lots of herbs and spices – that would be perfect for a salad.

Color: that's how the salad was built. Red tomatoes, orange carrots, yellow pepper, green cucumber, earthy mushrooms, purple onion. The colors alone, not to mention all the fresh flavors, got me excited. Then we pulled the beef out of the marinade. Intoxicating and spicy, citrusy and sweet, it went on the grill until it was tender and made our mouths water.

Simple. Tasty. Colorful. Fresh. Healthy. Make this steak and serve it over salad or with other Thai-style side dishes (Ina's peanut noodles would be amazing). You won't be disappointed.

Thai Ginger-Honey Beef
Marinade & Steak

• 3/4 to 1 lb. of skirt or flank steak
• 1 cup low-sodium soy sauce
• 1/2 cup honey
• 6 tablespoons fish sauce
• 2 tablespoons fresh orange juice
• 1 tablespoon cilantro
• 1 tablespoon mint leaves (home grown!)
• Juice from one lime, about 1 tbsp
• 1 small Thai (or serrano) chile or jalepeno
• 3 cloves garlic
• 1-inch piece ginger, peeled and sliced

1. Place all ingredients (soy sauce through ginger) in a food processor and puree. Place steak in a bag or shallow dish and pour the marinade over it. Tightly cover or seal and allow the steak to marinate in the refrigerate for at least two hours.
2. Preheat the grill to 350*. Grill, turning once, until the meat is the desired doneness. Remove the meat from the grill and wrap it tightly in foil; allow it to rest for 10 minutes. Slice it thinly against the grain. Serve immediately.

Note: I whipped up a homemade salad dressing of orange and lime juice, sesame oil and a little soy sauce. Refreshing and delicious with the citrus and sesame.

Before I go, let me just say that the advantages of marinating meats before grilling go beyond flavor boosting. Grilling meat at high heat produces carcinogenic compounds (heterocyclic amines [HCAs] and polycyclic aromatic hydrocarbons [PAHs], just in case you were wondering). Marinating meat helps to prevent these compounds from being formed. In fact, rosemary, oregano and sage are credited in being some of the best to add to a marinade for just that purpose. All the more reason to pour on the flavor before you grill!