Easy Beef & Brussels Stir-Fry - Low Carb

Happy Monday! It was a nasty, dark and dreary day here today and it rained on and off most of the day. I spent all day yesterday taking down our Christmas decorations (yeah, I know it's kind of late) so I didn't get my grocery shopping done. I stopped at Sprouts Farmers Market on my way home from work this evening and decided to let what looked good determine what I would make for dinner. I really had no plan whatsoever. Well, as luck would have it, their fresh brussels sprouts looked amazing; like REALLY amazing. So that was the basis of dinner.

I strolled over to the meat section and their ground sirloin looked awesome (as in amazeballs awesome). I picked up a beautiful sweet onion and decided I was going to make dinner with these 3 items. I frequently make a similar dish using sliced smoked chicken sausage links (Aidells) and brussels sprouts as a quick worknight meal and wondered how something similar would be using ground sirloin. I already had red bell peppers in the fridge and decided I'd add a bit of those too for a pop of sweetness, crunch and color (they are the sweet griller variety that I find at Publix and my favorite). So, with these few basic ingredients I made one of my new favorite quick meals. Hubby absolutely loved it too.

I lightly sautéed diced onion in olive oil and then added the ground beef and chopped it up and browned it over medium-high heat so it caramelized slightly for flavor. I seasoned it liberally (as in a little more than usual) with pink Himalayan sea salt and lots of freshly ground black pepper to give it some pizzazz. I trimmed and sliced up my brussels sprouts while the meat browned, stopping frequently to stir the browning meat. I added my sliced sprouts to the pan along with a bit more olive oil and stir-fried it for a couple more minutes, then added a little water, reduced the heat a bit and covered it for 5 minutes to steam and soften the sprouts a bit but not so much that they became drab green and mushy. They still had a bit of chew and bite. I added the diced red bell pepper and a bit more oil and cooked it uncovered for a couple minutes until the peppers were slightly cooked. I tasted the seasoning and added a bit more salt and pepper and served it in shallow bowls. It was so very good. I have enough leftover for my lunch tomorrow too. It was so easy and so basic. Nothing fancy but so very good. The most time consuming part was slicing up the sprouts. To save time you could buy some already sliced if you want. The easy recipe and photos are below. Enjoy!

Easy Beef and Brussels Stir-Fry

Ingredients:

3 to 4 tablespoons extra virgin olive oil
1/2 medium sweet onion, diced
1 pound ground beef (I used sirloin)
1-1/2 pounds small to medium fresh brussels sprouts, trimmed and sliced 1/4-inch thick
1/4 cup water
1/2 red bell pepper, diced (I used red sweet griller peppers)
Salt and black pepper, to taste

Directions:

In a large wok or skillet (using a pan that has a lid that fits), add 2 tablespoons olive oil and heat over medium-high heat. Add diced onion and cook 1 to 2 minutes until they begin to soften slightly. Break up ground beef and drop into pan in clumps, chopping and breaking up with a large spatula or spoon as it browns along with the onions. Season with salt and pepper, to taste (I used it generously to add flavor). Add remaining 2 tablespoons olive oil and sliced brussels sprouts to the pan. Turn heat up slightly and stir frequently for 1 to 2 minutes. Add the water and cover the pan; turn heat down to medium and allow to steam covered for 5 minutes. Remove lid and stir in diced red bell peppers. Cook, stirring frequently for another minute or two until peppers are crisp-tender. Add additional olive oil if desired and season to taste.

      

Check out my Cool Deli Reuben Roll-ups

This evening, I made deli "Reuben roll-ups" for dinner. Who said Reubens had to be eaten warm or served on bread? I had some Boars Head corned beef thinly sliced at the deli and also some of their lacey Swiss cheese. I rolled up several thin slices of corned beef with the cheese after scattering them with Bubbies sauerkraut and a teaspoon of Cindy's Kitchen Thousand Island dressing (from Fresh Market). I served them on large leaves of savoy cabbage. We enjoyed our roll-ups alongside a bowl of leftover Chicken soup from last nights dinner (shredded unseasoned roasted chicken from Sprouts Farmers Market, organic free range chicken broth, diced carrots, and fresh organic baby spinach) that only took about 20 minutes to make last night. Nothing like chicken soup alongside corned beef roll-ups, right? It was actually good! So, if you are looking for another easy idea for Saint Patty's Day...here you go! Enjoy!

       

Corned Beef Recipe Ideas for Saint Patrick's Day - Low Carb

I haven't decided yet what I'm going to make for St. Patrick's Day. I'm not a huge fan of corned beef, but I don't mind having it once in awhile. Are you one of those folks that loves corned beef or one who can't stand it? Or, maybe you're like me, and can take it or leave it, but enjoy it on occasion in small doses. Regardless of what side of the corned beef fence you are on, I decided to go back through the years to see some of the various ways I have prepared it for St. Patrick's Day.

One of the easiest ways I like to use corned beef is to make a simple "sandwich" using quality deli-style corned beef (like Boars Head). I get it sliced thinly and also pick up some thinly sliced Swiss cheese, and add some Bubbie's sauerkraut  (which also adds a healthy dose of fermented food) to make a low carb version of a reuben sandwich. I like using my grain free quesadillas for these. In order to keep it super simple, you can make them as roll-ups without any bread. I like to use my grain free quesadillas to make "Reuben-dillas". You can check these out here:  Reuben-dillas

Or...if you are looking for a more traditional Corned Beef & Cabbage, check out this recipe that I did in my crock pot (I cooked the cabbage separately on the stove). You can find the easy recipe for it here:  Corned Beef & Cabbage

And lastly...if you are looking for a way to use up extra corned beef or just want something a bit different and non-traditional, you might like this Brussels Sprouts & Corned Beef Hash Topped w/ a Poached Egg. Check out my easy directions here:  Brussels Sprouts & Corned Beef Hash
Enjoy!

       

Roasted Sheet Pan Sausage, Sprouts & Squash - The Perfect Weeknight Meal for Fall

Today was a quiet day here at my house for a change. I have felt a bit run down and tired all day and hope it's simply the weather (as in unseasonably hot and humid). The forecast for this week looks to be more "fall like" than it has been, so keeping my fingers crossed. I wanted to keep this evening's dinner quick and simple. This past week I picked up a couple of packages of Kiolbassa Smoked Beef Sausage from Publix. They had it on sale for buy one/get one free so I picked up a package of their jalapeno beef sausage that I prepared today as well as a package of their regular smoked beef sausage to try. I decided to make a simple sheet pan meal with diced butternut squash, halved brussels sprouts, sliced sausage and some green spring onions tossed in for a bit of flavor. I roasted the butternut squash and sprouts (after tossing in olive oil and seasoning with a pinch of salt for about 15 minutes, then added the green onions and sliced sausage and roasted it for another 10 to 15 minutes. Honestly, it was one of the best meals I've had in a while. Both hubby and I loved it and there is enough left for lunch tomorrow. It's the PERFECT weeknight meal for fall. The effort is small but the flavor is huge. The spicy sausage contrasted by the natural sweetness of the butternut squash and the roasty toasty flavor of the roasted sprouts and green onions were such a delicious combination. I snapped a few photos below and included the easy peasy recipe as well. Enjoy!

Sheet Pan Roasted Sausage, Sprouts & Butternut Squash

Ingredients:

1 pound brussels sprouts, halved
1 pound diced butternut squash
2 tablespoons olive oil
Salt, to taste
4 green spring onions, cut into 1-inch long pieces
4 smoked sausage links, sliced diagonally (approximately 3/4 to 1 pound)

Directions:

Preheat oven to 425 degrees F. In a medium bowl, combine brussels sprouts, butternut squash, olive oil and salt and stir until evenly coated. Spread in single layer on a sheet pan lined with parchment paper or foil. Roast in the oven for 15 minutes. Remove from oven and stir; add green onions and sliced sausage evenly in a single layer with brussels sprouts and squash. Roast an additional 10 to 15 minutes, or until lightly browned or to desired doneness.

     

Instant Pot Chili - No Seasoning Packets Required

This evening I'm posting the recipe for Instant Pot Chili that I made this weekend. I own the Instant Pot Duo80 8-Quart model that I bought so I could make larger batches of soup, chili, Greek yogurt, larger roasts, etc. I really love it. I admit that initially I felt a bit intimidated about using it, but after using it a time or two, I became much more comfortable and so far, everything I've made has turned out awesome! Shortly after I purchased it last year, I ordered a second stainless steel insert so I could simultaneously make something else while keeping the first item warm in the pot. I also ordered an extra sealing ring to have one for non-savory things like yogurt since the silicone tends to pick up the odors of things like chili. Yesterday while shopping on Amazon, I saw they had finally added the glass lid for the 8-quart model as well as a silicone lid to cover the insert tightly when storing it in the fridge. So, I went ahead and ordered both the glass lid and the silicone cover. 

This chili turned out so good and it tasted like it had been simmered all day long. Once I had the meat and veggies browned in the pot (I just LOVE the saute function), I simply added all the remaining ingredients and pressure cooked it for 34 minutes on the bean/chili setting. We ate it for a couple of days (including tonight) and I just froze a big container to pull out on a night when I don't know what to make. It was absolutely amazing. You'll notice that I like to use the fire roasted version of diced tomatoes and roasted cumin, etc. Using the roasted versions of these ingredients just adds to the smoky flavor. Of course you can use regular diced tomatoes or regular cumin too if that's what you have on hand. I snapped a photo for you to see below and included the super easy recipe. You could also brown everything and put it in a crock pot and cook it on low all day long if you don't own a pressure cooker. Or, there's also the old fashioned way of slowly simmering it on the stove top which has worked nicely for generations, too. Enjoy!

Instant Pot Chili

Ingredients:

3 lbs ground beef (I used 88% lean)
2 tablespoons olive oil to brown beef
1 cup onion, diced
1 large red bell pepper, diced
1 Poblano pepper, diced
1 jalapeno pepper, seeded and diced
3 large cloves garlic, minced
Spices:
   2 tablespoons regular Chili Powder
   1 teaspoon "Chipotle Chili Powder" (or regular chili powder to reduce heat)
   1 teaspoon "Hot Mexican Style Chili Powder"
   1 teaspoon ground coriander
   1 teaspoon roasted ground cumin (or regular ground cumin)
   1 teaspoon oregano
   1-1/2 to 2 teaspoons salt
   1 teaspoon freshly ground black pepper
1 28-oz can fire roasted diced tomatoes (including juice)
1 14.5-oz can fire roasted diced tomatoes (including juice)
1 8-oz can tomato sauce
1 6-oz. tomato paste
2-1/2 to 3 cups water (more or less, depending on preferred thickness)
2 16-oz cans kidney beans, drained (optional)

Directions:

Press "Saute" button on Instant Pot, add olive oil and when hot, add ground beef, onions, red bell peppers, Poblano peppers, jalapeno peppers and garlic and cook until beef is browned and vegetables are softened, stirring frequently.  Add all the spices, diced tomatoes, tomato sauce, tomato paste, water and optional beans; stir well.  Cover the Instant Pot and press the "Bean/Chili" button, then press the "plus sign" to increase the time to 34 minutes. If serving immediately, allow float valve to return to its recessed position (natural release). If desired, you can carefully use the quick release method according to the Instant Pot directions before opening lid.

         

          

Italian Style Herbed Beef & Zucchini Meatballs

This weekend we stayed busy running errands and I did a lot of cooking to get a head start on the week since another tropical storm is dumping rain on us for the next few days. I made a big pot of chili in my Instant Pot and will post the recipe for it tomorrow. I made enough for us to enjoy for a couple of meals now and plenty of extra left to freeze and pull out for a quick meal some evening that I don't have time to cook, or just don't feel like cooking. For our dinner this evening, I oven roasted a bunch of Italian Style Meatballs filled with herbs, mozzarella, parmesan, and shredded zucchini to keep moist. They turned out awesome! I made 26 golf ball sized meatballs so we'd have plenty of extra leftover to freeze in a Ziploc freezer bag to pull out and pop into sauce and simmer for quick spaghetti (zoodles) and meatballs any time. I snapped a few photos of tonight's delicious meatballs as well as a pic of the yummy oven roasted butternut squash and miniature patty pan and zucchini squash I roasted to go alongside our meatballs. I heated up some marinara to use as a dipping sauce for our meatballs, but both hubby and I enjoyed eating them "as is" without any sauce since they were so flavorful. We enjoyed the roasted squash medley alongside our roasted meatballs. The recipe for the meatballs is below. Enjoy!

I roasted these for about 30 minutes at 425 degrees (tossed w/ olive oil, salt and pepper)

A new case for my phone...a beautiful gift from my youngest son!

Italian Style Herbed Beef & Zucchini Meatballs

Ingredients:

3 pounds ground beef (I used Costco's 88% lean ground beef)
1 medium zucchini, grated (press excess juices out between paper towels)
1 large egg
1 cup shredded mozzarella cheese
1/4 cup finely grated parmesan cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, optional
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon fresh thyme (or 1 teaspoon dried)
3 tablespoons chopped fresh Italian flat leaf parsley

Directions:

Preheat oven to 400 degrees F. Combine all ingredients in a large bowl. Using a 3-tablespoon retractable scoop, divide meat and roll, using your hands, into approximately 24 to 30 golf-ball sized meatballs. Place in a large roasting pan, spaced about 1/2-inch apart. Roast for 30 to 35 minutes or until done. 

     

Happy National Cheeseburger Day - on Grain Free Sesame Seed Buns

Happy National Cheeseburger Day! Hah...who comes up with these things? Obviously this is one celebration that Hallmark doesn't corner the market on. Today I'm re-sharing one of my favorite cheeseburgers of all time "Cheeseburgers in Paradise" served on my delicious grain free Sesame Seed Buns. I don't mind eating a burger without a bun...I've gotten used to it; but sometimes, you just WANT a bun on your burger! These buns are also delicious to make a sandwich with. If you haven't tried them before...these are a must try. They are the closest to real bread as I have come in over 5 years that I've been wheat free. Check out this beautiful burger below and to get to the link on the recipe for the buns...click here: Sesame Seed Buns. Enjoy!

         

Pimento Cheese Burgers

This evening I made grilled Pimento Cheese Burgers and my Easy Coleslaw for dinner. Rather than used a bagged coleslaw mix, I simply thinly sliced a small head of cabbage and grated 1 medium carrot. If you have time to do that, I think it makes a much fresher coleslaw but both are good. We picked up 2 pounds of ground chuck from The Fresh Market (they had it on sale for $3.99/lb). To make the burgers, I added 1 cup of Sargento's Traditional Cut (thick shreds) shredded extra sharp cheddar cheese, 2 ounces of jarred diced pimentos and 3 heaping tablespoons of mayonnaise. I seasoned the burgers with McCormick's Grill Mates Chipotle & Roasted Garlic while they were grilling. I served my burger between 2 slices of juicy ripe tomato slices topped with Bubbies pickles. It was a fresh and delicious meal. These burgers were super tender and moist and were just a little difficult flipping on the grill. They might do better on a flat griddle pan on the grill but they turned out great. I made six 1/3-lb burgers. I snapped a few photos below and included the easy peasy recipe. Enjoy!

Pimento Cheese Burgers

Ingredients:

2 pounds ground chuck
1 cup shredded sharp cheddar cheese
3 heaping tablespoons mayonnaise
2 ounces diced pimentos, drained
McCormick's Grill Mates Chipotle & Roasted Garlic Seasoning, optional
Salt & pepper, to taste

Directions:

Combine all ingredients; divide and form into 6 patties. Season with chipotle seasoning, salt and pepper. Grill over a medium hot grill (400 degrees F) for approximately 6 minutes per side, or until desired doneness. Transfer to a platter and serve on grain free buns, if desired.

Easy Burgers Topped w/ Pimento Cheese On Bubbies Sauerkraut

Late this afternoon the rain finally stopped and the sun actually popped out. It was a nice surprise, especially since I wanted to grill burgers for dinner. As soon as it looked like the sun wasn't just playing tricks on me, I ran out and fired up the grill and made simple burgers, seasoning with just salt and pepper. I served our burgers on top of a bed of Bubbies sauerkraut and topped them with a dollop of Palmetto Pimento Cheese w/ Jalapenos. Palmetto Pimento Cheese is the only commercial brand of pimento cheese my hubby likes. I usually like to make my own pimento cheese but since I was only adding a small dollop to each burger, I just used what I had in the fridge. The burgers turned out great and it was a delicious combination. If you haven't tried Bubbies sauerkraut yet, it's worth trying. It's one of our favorites. I sliced our first little tomatoes and steamed some fresh broccoli and dinner was on the table. I snapped a few photos below. Enjoy!

             

Grilled Cheddar Burgers - First Grill of the Season

This evening we fired up the grill for the first time this year. We kept it simple and fixed burgers. I purchased freshly ground chuck at Fresh Market this afternoon (it was on sale for $2.99/lb, normally $6.00/lb). I used 1 pound of beef and mixed it with 1 tablespoon each yellow mustard and organic ketchup (no HFCS). I also mixed in about 1/3 pound of shredded sharp cheddar cheese and then added a pinch of salt and few grinds of black pepper. I divided and shaped the meat into 3 one-inch thick burgers. After preheating the grill, I grilled them for about 5 to 6 minutes per side over medium-high heat, until they were medium-well but still juicy, then placed them on a plate and covered with foil until ready to serve.

I also sliced up a Vidalia onion and placed it in a foil packet with a pat of Kerrygold butter and seasoned it with salt and pepper, then placed the packet on the grill while the grill was heating up. I moved it to the side away from the fire while the burgers cooked. The onions turned out so tender they literally melted in your mouth. I sliced a tomato and steamed some fresh broccoli and in about 20 minutes from beginning to end, dinner was ready. I topped our burgers with a slice of Asiago cheese. It was simple, fresh and delicious. What is it about the first grilled burgers of the season that taste so good? I snapped a few photos below. Enjoy!

            

Pan Seared Filet Mignon & Roasted Butternut Squash

This evening I kept dinner pretty simple. I'm still feeling a bit under the weather and don't have my usual energy back yet. Yesterday, we had picked up some beautiful filet mignon steaks to make for dinner but I didn't have the appetite or desire to make them yesterday. I'm so happy I waited until this evening because I actually enjoyed the meal. The only seasoning I used for both the steaks and the roasted butternut squash was sea salt and freshly ground black pepper. I used olive oil and butter to cook the steaks with and just olive oil to coat the squash before roasting.

To prepare the squash, I tossed 1-inch cubes of fresh butternut squash with olive oil and spread them out on a parchment lined large baking pan and then seasoned them with sea salt and black pepper. I popped them into a 400 degree oven for about 30 minutes and then raised the oven temp to 425 degrees and cooked them for about another 10 minutes so they would get nice and brown and caramelized.

While the squash was in the oven, I seasoned my steaks with sea salt and black pepper on both sides. I added a couple tablespoons olive oil and couple tablespoons butter to a heavy dutch oven (you could also use an ovenproof skillet or cast iron skillet since it gets finished in the oven). I heated the oil and butter over medium-high heat and added the 1-1/2" thick steaks and cooked them for approximately 8 minutes on one side until they were nice and browned, then turned them over and cooked for about 5 minutes on the other side. I then placed them in a 425 degree oven to cook for approximately 10 minutes and turned the heat off and let them sit for about 5 minutes or so in the hot oven. They came out cooked medium to medium-well (a thin line of pink inside). I'm not crazy about rare meat but don't mind a little pink inside. Simply increase or decrease the cooking time depending on whether you like your steak more or less done and also depending on the thickness of your steaks. These steaks turned out so tender and juicy.

I snapped a couple of quick photos of tonight's meal below. Enjoy!

            

My Official Instant Pot Debut - Easy 2 Ingredient Pulled Beef

Well, for those of you that don't follow me on Facebook, I finally broke down and bought an Instant Pot (electric pressure cooker). I have been looking at it for a couple of years now and it has been in and out of my Amazon cart no less than 50 times...LOL. I know many of you own one and have told me that you loved it. It has over 11,000 good reviews on Amazon and I took my own little poll on Facebook and asked my followers if they had one, and if so, did they like it...yay or nay. I didn't get any nays...nothing but yays! So, without further adieu, I ordered it. I chose their newer 8-quart IP-DUO80. It's a "7-in-1" pot and has a number of different preset buttons for various things including YOGURT! That is most definitely on my "must try" list. It can also be used as a slow cooker and you can saute and brown your meats and other frequently cooked add-ins like onions, peppers, etc. It came last week and I can't tell you how excited I was to see it sitting on my doorstep when I came home (am I a nerd or what)! 

I am currently nursing a badly sprained ankle and a few other minor injuries from a fall I took late Sunday night while trying to get a cob web I spotted above the fireplace mantle. So much for trying to be tidy, huh? Anyway...I didn't want to spend a lot of time on my feet cooking last night so I decided to break out the Instant Pot and give it a test drive because I had a chuck roast in the fridge that needed to be used. Chuck roasts as a rule tend to scare me (except for arm shoulder roasts). I can not tell you how many regular chuck roasts I have tried over the years and literally threw away without eating because no matter how I prepared them they always came out like a rubber chew toy. Even our old golden retriever couldn't chew one that I made many years ago. So, this was "THE" true test for me with the Instant Pot. I decide to keep it super duper easy because my goal was to make tender pulled beef that could be easily shredded with only 2 forks. OMG...I could have shredded it with a spoon if I wanted. It was unbelievably tender, moist and flavorful. I seasoned the 3-lb roast with salt and pepper and seared it in a bit of olive oil for about 5 minutes IN THE POT (not on the stove). I then poured about 1/2 of a jar of my favorite Hatch Green Chili Salsa (by Heritage Foods), about 1 to 1-1/2 cups over top of the beef, closed the lid and set it for 40 minutes. After the pressure came down I opened the lid to the most tender meat you could imagine. I am officially in love with my Instant Pot...plain and simple. It passed the "old chuck roast" test. I made a batch of my Parmesan Biscuits when I got home from work today and enjoyed one split and topped with leftover pulled beef, simply topped with a piece of Sargento Pepper Jack Cheese. It was AMAZING! I snapped a few photos and included the easiest peasiest recipe below. Enjoy!

It's a beauty to behold...LOL

Love this salsa!

Awesome Parmesan Biscuits

This is the view of one corner of my back yard behind the biscuit photo I took above

Instant Pot Pulled Beef

Ingredients:

3 pound boneless chuck roast
Salt and pepper, to taste
1 to 2 tablespoons oil
1 to 1-1/2 cups salsa

Directions:

Press the saute button on your Instant Pot. Season roast with salt and pepper, to taste. Add oil to stainless cooking insert and sear the roast on both sides until browned, about 5 to 7 minutes (if necessary, cut roast into 2 or 3 large pieces to fit in bottom of insert). Pour salsa over top of beef. Cover and lock the lid. 

Press the "Keep Warm/Cancel" button to cancel the Saute function. Press the "Meat/Stew" button; then press the "plus" button to increase cooking time to 40 minutes (from the preset 35 minutes). The pot will take about 5 to 10 minutes or so to come up to pressure as the float valve rises up, then it will begin counting down the 40 minutes cook time (it beeps when done) and automatically switches over to "Keep Warm". Press the "Keep Warm/Cancel" button to turn the pot off. Allow the pot to release pressure naturally which will take approximately 15 minutes as the float valve returns to its original recessed position. Unlock the lid and season beef to taste. Shred with 2 forks for pulled beef.

*Note: If you have a smaller Instant Pot, your "come to pressure" time and "release pressure" times will be shorter. I have the larger 8 quart pot.