Tag Archives: beef

Beef chipotle burritos

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Oh my gosh. This is so. Good.

And if you try to stay away from red meat, I bet it works great with chicken too.

Thank you to Better Homes and Gardens for this one, and a hat tip to FlavorMosiac.com for the salsa topping.

Ingredients:

  • 1 1/2 pounds boneless beef round steak
  • 1 (14.5 oz) can diced tomatoes
  • 1/3 cup chopped onion
  • 3 chipotle peppers with adobo sauce, minced (come in 7 oz cans)
  • 1 tsp dried oregano
  • 1/4 tsp cumin
  • 1 garlic clove, minced
  • 6 (9 or 10 inch) flour tortillas
  • 3/4 cup shredded sharp Cheddar cheese (optional, seriously tastes great without it)
  • Pico de Gallo salsa*

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*Pico de Gallo salsa – this is the recipe I use, which I love, but by all means use a different one if you wish. Once again this is from FlavorMosiac.com, which is quickly becoming one of my favorite recipe sites.

Ingredients:

  • 3 roma tomatoes, chopped
  • 1 onion, chopped
  • 2 jalapeno peppers, chopped
  • juice of 1 lime
  • 1/2 tsp salt

Use your judgement here – keep your own personal preference in mind in terms of spiciness (remember, the beef has chipotle peppers in it, which is also spicy), and the size of the vegetables can of course vary greatly. The recipe calls for one onion but I didn’t end up using the whole thing. Also, you can omit the salt if you really want to.

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Difference between: pot roast and roast beef

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Editor’s Note 12/28/17: Sentinel Butchery, mentioned at the bottom of this article, has since closed.

Happy Christmas Eve Eve! Are you having pot roast or roast beef this Christmas?

Probably pot roast. (Or turkey. Or ham. Or duck, a la A Christmas Story style.)

Both of our food items today are made from tough cuts of meat that are slow cooked until tender. Let’s break down the differences between pot roast and roast beef.

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Difference between: buffalo meat and beefalo meat

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The first time I ever heard of a beefalo was the weekend I got engaged, in July 2012. We were at a bed and breakfast/farm in Vermont, and they happened to sell the unfamiliar meat.

We didn’t eat any that weekend, but I bought some frozen, took it home in a cooler, and later had it in a stew. To me, it tasted just like regular beef.

Buffalo meat began surging in popularity around 2010, 2011, and has seemed to wind down a bit; beefalo meat, on the other hand, I never hear about at all. Supposedly it was popular during the 1970s.

It’s strange there’s not more hype about it, because as you’ll see, it rocks.

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Cowboy spaghetti

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This is a Rachel Ray recipe.

I’ve recently discovered that my husband loves Rachel Ray’s foods. He in fact bought me a subscription to her magazine for my birthday a couple months ago, and forgot to tell me about it.

“Well look at this!” I kept thinking as I got this free magazine.

I’ve taken the hint and I’m making her food.

This was quite excellent.

Ingredients: 

  • 1/2 pound spaghetti
  • 2 slices bacon, cooked and crumbled, fat reserved
  • 1/2 pound ground sirloin
  • 1/2 medium-sized white onion, chopped
  • 2 garlic cloves, minced
  • salt and black pepper
  • 1 tsp hot sauce, or more to taste
  • 1 tsp Worcestershire sauce, or more to taste
  • 1/4 cup beer
  • 1/2 (14 oz) can fire roasted diced tomatoes
  • 1/2 (8 oz) can tomato sauce
  • shredded Cheddar cheese
  • 2 green onions, chopped

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