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The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This book was offered as a bargain book from Bookbub, and something about the description resonated with me – maybe because of my Old Testament readings regarding the lives of shepherds back in ancient days. I utterly loved this book. It might not suit everyone – it’s a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being about attending further education and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. He bickers with his father, eventually moves out. One night in a pub with his blokes (friends) he enters some kind of a contest in the pub and realizes he has a lot more knowledge than he thought he did. In time he applies to get what I’d call here in the U.S. a G.E.D (high school diploma), which he does, and then he applies to Oxford, on a whim. And gets in. He graduates. He applies his knowledge to his rural life. He marries, has children, but still, his day to day life is all about his Herdwick sheep although he does have a day job too working for UNESCO. You’ll learn more about sheep than you might have wanted to know. I absolutely loved, LOVED this book. If you are interested, James Rebanks has a Twitter feed, called @herdyshepherd1, and you can sign up to get updates from him about his farm and his sheep. I don’t do Twitter or I would.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. I could hardly put it down. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote. You yearn to hug her, comfort her. Yet she finds eventually happiness and peace. A beautiful book worth reading. Was a book club read.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation. So it is with surprise that she finds in this cold and bitter country the capacity for new love and perhaps even a new home. I just loved this book – could hardly put it down; yet it’s not a mystery. You’ll come away with a desire to find that house by the fjord. I want to go there and have some coffee with the Anna, who was a Brit, yet fell head over heels in love with Norway.

Running Blind (Jack Reacher) by Lee Child. A Jack Reacher mystery. From amazon: Across the country, women are being murdered, victims of a disciplined and clever killer who leaves no trace evidence, no fatal wounds, no signs of struggle, and no clues to an apparent motive. They are, truly, perfect crimes. Until Jack Reacher gets in the middle of it. A page turner, as are all of the Jack Reacher stories.

Say Goodbye for Now by Catherine Ryan Hyde. If you like Hyde’s novels, for the month of September many of her books are available on Kindle at a very reduced price ($1.99 and $.99 each). Go grab them while they’re available. I just purchased 6 of her books. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Summer at Tiffany by Marjorie Hart. A sweet book, true story, of the author and her friend, during one summer in the midst of their college years, going by train to NYC and ultimately getting a job of Tiffany’s. This took place in the 40s, and at the time no women were ever seen on the showroom floors, but these two pretty young women were the harbinger of equality, though none of that comes into play here. They were “runners,” who whisked orders and money to and fro from the salesMEN to the office. They stood in silence near the elevators on the ground floor and waited for a sale to take place. They lived in cramped quarters. They enjoyed everything NYC had to offer them at the time, and they were wowed by an occasional celebrity sighting. Cute read.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. No one can seem to solve them, and those who try also get caught in the crossfire. Finally a man is brought in from back East. That’s where the inception of the FBI comes into play, though there was no FBI then. This is a very interesting read, probably sufficient info to do a book club read. A book everyone should read if you know little (or a lot) about the abominable treatment given to the Native Americans over the last several hundred years. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? When I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did. It tells the tale of a 70ish man, a widower, who has been diagnosed with terminal colon cancer. He’s a retired physician, knows the scenario of death by cancer, and doesn’t want to do it. He decides he’s going to take a bird hunting trip, east of the mountains in Washington State (Guterson writes a lot about his part of the world), with his two dogs, and he’ll commit suicide. He sets up an elaborate ruse with his children and grandchildren, and heads out. All of this, so far, takes place in the first 10 pages of the book. First he has an accident in his car, and that sets off a cavalcade of incidents. You’ll learn a whole lot about flora and fauna (one of Guterson’s writing attributes). You’ll learn a lot about apple and pear orchards, which abound in eastern Washington (I’ve been there, it’s beautiful, pastoral and full of fruit). Flashbacks of his life story are interspersed throughout, his growing up on an apple farm, meeting his wife, his service in WWII, their reuniting after the war and the life they had. You’ll learn some about his cancer pain, the grief of his wife’s death 5 years prior, and about his resolve to end it all. Please don’t NOT read this because  you’ll think it’s depressing. It is and it isn’t. It’s so much more for the better. And I just read, this book is being made into a movie.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? I marvel sometimes about how authors ever come up with the ideas they do, to create the premise for a novel. And this one is right up there at the top of the list. Raymond, a youngster, an older teenager, who has a big lack of self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. He discovers she’s blind and needs some help, which he gives her. Then he discovers that there is a lot more to know and understand about this elderly little lady down the hall and he begins a journey to try to find someone for her, the Luis Velez of the title. If you want to use coming-of-age to describe this, that’s partly true. He learns all about himself, the abilities he didn’t know he had, the kindness that lives within him that he never realized was there, and the friends he makes along the way who make some life-changing differences in his young life. He discovers he has some gifts that he can give to others, something most teenagers don’t understand. I can’t recommend this book highly enough – it’s a bit of a tear-jerker, but for every good reason and moral character trait described in the book. It’s there.

Kristin Hannah is quite an author. She’s written upwards of 20 books, I think. This one, Magic Hour: A Novel is another very mesmerizing read. I could hardly put it down. A young, 6-year old child is found in a small town on the Olympic Peninsula. She’s mute and frightened beyond reason. And she seems not to understand English. A psychiatrist is brought to town to try to unravel the mystery and to “reach” the child. I don’t want to spoil the story, but know that the whole subject of nature (biology) vs. nurture comes into play and will keep you hanging onto your seat until the last few pages.

Ever heard of Barbara Pym? I knew the name, but hadn’t ever read any of her work. She was an English author (deceased now), having penned several books. I think she was an inveterate spinster, and in this book, Excellent Women she wrote about a small village community in England with the humdrum, day to day life, but she wrote with such interesting detail. I thought I might be bored to tears reading it, as it describes a 31-year old woman, considered a spinster in the time (1950s), and the book is about her rather boring life with new neighbors who move into her small home (2 units, sharing a bathroom), the local vicar, his sister, and a myriad of other ladies of the parish. Yet you get caught up in the very minor intrigue of the deteriorating marriage of the couple in the building, the love life of the vicar, and the annual planning for a jumble sale at the local church. This book is considered Pym’s best. I loved the book. I highlighted a bunch of phrases and sentences (I will be doing a book review in one of my book clubs). It wasn’t boring at all, and was entertaining right up to the last page!

Did you ever watch Sandra Lee on the Food Network? This was in the early days of the network, and I did watch her some, although her cooking style didn’t mesh much with mine, since I’m a bit of a make-things-from-scratch kind of girl. But then, I don’t make my own mayo, or jam anymore. And I understand her philosophy, making it easier for busy women to feed their families and juggle a busy life. I’d never thought about reading her memoir. But then, a friend highly recommended I do so. I found a used copy online, and read Made From Scratch: A Memoir. She had a very, very hard young life. Her mother? Well, she shouldn’t have even been a mother. Sandra was the eldest and from a very early age she took care of all of her younger siblings. She was badly mistreated and nearly raped by a family member. Her grandmother Lorraine was her favorite person from the get-go and Sandra took care of her grandmother in her waning years. Once Sandra was old enough she left home and went to college for 3 years, then her entrepreneurial spirit just took over. She learned by doing in every job she’s ever had, and I have to admire her tremendously for her accomplishments. She made money, then lost it, found another niche, made money, then lost it. Yet she’s got the kind of grit that we should all emulate. There are 2 recipes in the book. Sandra is a Christian, and a paragraph that really gripped me was at the very end: “Grace has become one of my favorite words. To me it means learning to balance the good days with the bad. Grace is about being proud of yourself, your actions, your life, what you stand for, and the way you give back [Sandra is a huge philanthropist]. Its’ being generous when someone hurts you; it’s knowing when and how to react. It’s knowing that someone you’re not fond of today might turn out to be the only person who puts his or her hand out tomorrow just when you’re about to step in front of a moving bus. Grace is offering understanding and acceptance when the rest of the world does not.” This book isn’t great literature; yet I’m very glad I read it. She is an inspiration.

The book Pachinko (National Book Award Finalist) by Min Jin Lee had been recommended to me by several friends. Finally got around to reading it. It’s a novel about a family of Koreans living in Japan and covers several decades, beginning in the 1940s, I believe. They’re poor. Dirt poor, yet the women just get themselves back up and work. The husbands in the story have problems, health and otherwise. But what you see here is work, and work and more work just to keep above water. You’ve probably read about how poorly Koreans are treated in Japan – they’re kind of thought of as scum of the earth. I don’t know if this phenomena is still true today, but it apparently was even up until a couple of decades ago. As  you read this book, you’ll find yourself rooting for various family members as they progress in life. A fateful decision is made by one that reverberates throughout her life and those of her children. Pachinko (the machines and the gaming economy that runs because of it) is thought of as part of the underbelly of Japanese culture. I remember seeing the pachinko machines when I visited Japan back in the 1960s. So the book infers, much of pachinko is even controlled by a kind of Japanese mafia and certainly has no status if you work in the pachinko arena. Wealth, yes. Status, no. Very worth reading, even though it’s tough going part of the way. This isn’t a “happy” book. But still worth knowing and reading about the subject. Reading the author’s afterword at the end was very revealing and interesting.

Also read An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones. The book is set in the south with a young, well-educated, middle-class couple and suddenly the husband is accused and convicted of rape (that he didn’t commit). The book is not about the justice system or his wrongful conviction. Not at all. It’s about the relationship, the husband, wife, and then the 3rd person who inserts himself into the mix. Much of this story is told through the letters that Roy and Celestial write each other during and after his incarceration. Jones recreates the couple’s grief, despair and anger until they finally work their way to acceptance, but maybe not how you would expect it. This is complicated emotional territory navigated with succinctness and precision, making what isn’t said as haunting as the letters themselves.  Some of the above (italics) came from the New York Times’ book review.

Recently finished Sally Field’s memoir (autobiography) called In Pieces. I’ve always admired her and her acting, but never knew much about her. I remember when she was involved with Burt Reynolds, but knew nothing about her dysfunctional coming of age. I think she’s a consummate actress, and was awed by her performance in Norma Rae, and also with her role as Abraham Lincoln’s wife.  She wrote this book herself, with help from a writer’s workshop and with some good advice from various other writers. It’s very well written. She spends a lot of time discussing the very young years and her perverted step-father. But the over-arching person in her life was her mother, be what she may as far as being a good/bad mother. I really liked the book; really enjoyed reading about how Sally throws herself into her tv and film roles over her life. And what a defining moment Norma Rae was in her career. Well worth reading if you enjoy movie star memoirs.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel. It’s a gripping novel about a young girl whose family moves to Alaska when her father is gifted a small plot of land with a ramshackle cabin on it that’s barely fit for habitation. The family survives only because some of the townspeople offer to help them learn how to live through an Alaskan winter, which is not easy. The girl’s father is a tyrant and a wife-beater as well. Some pages were hard to read. Surviving on the land with nearly no funds is an arduous task in the best of times, but doubly so when you’re dealing with an Alaskan winter which lasts about 9 months of the year. I don’t want to spoil the story by telling you too many details. The book touches on some very current social issues and is so worth reading. Although difficult at times, as I said. But I’m very glad I did. I think it would make for a good book club read – lots of survival issues to discuss, let alone the other social problems that ensue. But there’s also love, which makes it worth the read.

Recently finished reading a book for one of my book clubs. I’m interested to find out who in that group recommended this book, Tangerine: A Novel by Christine Mangan. Had it not been selected for my club, I wouldn’t ever have picked it up. Most of it takes place in Tangiers, in the 1950s. Alice and John have moved there, newlyweds, when Lucy Mason shows up. Lucy is Alice’s former college roommate. Lucy simply moves in. There’s bad blood between them following the death of Alice’s beau during their college years. Lucy, who might appear as a very sensible woman, has a dark physical and mental obsession with her “friend.” Is it horror? Not really by strict definition. Is it a mystery? Not quite, although there are several murders that take place. Chapters jump between Alice’s voice and Lucy’s voice and you understand the mental fragility of Alice, and this consuming obsession Lucy has for her friend. I’m NOT recommending this book, but I did finish it just because of my book club choosing this very strange book.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.  From Amazon’s description: August Shroeder, a burned-out teacher, has been sober since his nineteen-year-old son died. Every year he’s spent the summer on the road, but making it to Yellowstone this year means everything. The plan had been to travel there with his son, but now August is making the trip with Philip’s ashes instead. An unexpected twist of fate lands August with two extra passengers for his journey, two half-orphans with nowhere else to go. What none of them could have known was how transformative both the trip—and the bonds that develop between them—would prove, driving each to create a new destiny together. Have a tissue handy at the end. It’s such a charming, sweet story. You’ll fall in love with the young boys, and fall in love with them again 10 years later.

One of my book clubs occasionally reads a kind of edgy book. This is one of them. By Mohsin Hamid, Exit West: A Novel is a book set in an age not dissimilar to our own and in current time, but something bad has happened in the world. Something never divulged, although symptoms of a civil war are mentioned. A unmarried couple, Nadia and Saeed, are given the opportunity (as others are, as well) to go through a door (this is the exit part of the title) and to another place in the world – it takes but a second – to go through the special door. They go to England (London), to a palatial mansion. Sometimes the power grid is sketchy. Another door. And yet another. And finally to Marin County (north of San Francisco). You follow along with the ups and downs of the chaste relationship of the two, this couple from a house to living on the streets. And the eventual dissolution of the relationship too. I wasn’t enamored with the book, but after listening to the review of it and hearing others talk about it, I suppose there’s more to this story than it might appear. Hope is the word that comes to mind. The book is strange, but it won the Los Angeles Times book award in 2017. It’s received lots of press. It made for some very interesting discussion at our book club meeting.

The Last Letter from Your Lover: A Novel by JoJo Moyes. Story: Jennifer Stirling wakes up in hospital, having had a traumatic car accident. She’s introduced to her husband, of whom she has no recollection, and is sent home with him eventually, to a life she neither remembers or embraces readily. But this is the life she was raised to have, so surely it must be worth living, underneath the strange, muted tones of her daily existence. Jennifer goes through the motions, accepts what she is told is her life and all seems to bob along well enough, except when she finds a letter that isn’t her husband’s handwriting, and is clearly a link to someone she has been involved with, but whom? London, France, Africa and America all come into play in this story of a woman piecing back together her life in effort to understand what she has lost, and what she threw away. There is a bit of a time-hop from 1964 to 2003. . . from a reviewer on amazon.  I loved this book from page one to the end. There’s some bit of mystery and you so get into the head of Jennifer Stirling. I could hardly put it down. Great read.

Francine Rivers, an author relatively new to me, but much admired, is most known for this: Mark of the Lion : A Voice in the Wind, An Echo in the Darkness, As Sure As the Dawn (Vol 1-3) It’s a trilogy. The first 2 books are about Hadassah, a young woman in the time of the Roman Empire. When Jerusalem was overrun and destroyed, the Christians still alive were sent off and away, separated and derided and abused. Hadassah was one of them. She’s a slave to a wealthy family and it takes 2 of the books to read before the son of the family finally realizes that he’s in love with Hadassah. If  you’re a Christian, you’ll learn a whole lot more about the time following Christ’s crucifixion, about the lot of the struggling Christian community. The 3rd book in the trilogy is about a gladiator who is part of book 1 and 2, but not a main character. You’ll learn about his life too, after he regains his freedom from the fighting ring and the battle of his soul. These books are a fabulous read. Can’t say enough good things about them all. I’ve never been a huge fan of old-world Roman Empire reading, but this one was altogether different. Very worth reading.

Amy Belding Brown wrote this book: Flight of the Sparrow: A Novel of Early America, a true accounting in 1676, of Mary Rowlandson, a woman who was captured by Native Americans.  Even before she was captured on a winter day of violence and terror, she sometimes found herself in conflict with her rigid Puritan community. Now, her home destroyed, her children lost to her, she has been sold into the service of a powerful woman tribal leader, made a pawn in the ongoing bloody struggle between English settlers and native people. Battling cold, hunger, and exhaustion, Mary witnesses harrowing brutality but also unexpected kindness. To her confused surprise, she is drawn to her captors’ open and straightforward way of life, a feeling further complicated by her attraction to a generous, protective English-speaking native known as James Printer. The story is riveting, and perplexing once she is traded back to her home. You’ll see a different side to the Indian problem back then and find yourself conflicted. An excellent read.

Taylor Caldwell was a prolific writer, and one I read when I was younger. She died in 1980, and this book, her last, Answer As a Man certainly delivers as her others did. All his life, Jason Garrity has had to battle intolerance and injustice in his quest for power, money, and love. His new hotel will give him financial security, the means to support a loving family and become an upstanding citizen. When family secrets and financial greed combine to destroy his dreams, his rigid moral convictions are suddenly brought into question. . . from Goodreads. Caldwell believed the banking industry was way too powerful, and often took aim at it, as she did in this book. It chronicles the life of a very poor, impoverished Irish immigrant to the U.S. He was an upstanding citizen, God-fearing, but maybe naive in some respects. Good book if you enjoy very deep character study.

Another book by Diney Costeloe, Miss Mary’s Daughter. When a young women is suddenly left with no family and no job or income, she’s astounded to learn that she’s actually a granddaughter of a “grand” family in Ye Olde England. She’s very independent (at least I thought so, for the time period), but is willing to investigate this new family of hers. There are many twists and turns – is she going to inherit the family home – or is the man who has been caring for the home and his daughter the logical inheritors. There’s a villain who nearly sweeps her off her feet, much intrigue from many characters. Well developed plot with a happy ending. A good read.

Celeste Ng is a hot new author. I read another of her books (see below) but this time I read Little Fires Everywhere. There are so many various characters and plots in this book, as in her others. This book focuses on a Chinese baby abandoned at a fire station and the subsequent court battle when the single mother surfaces six months later to try to reclaim her daughter from the family in the process of adopting her. Emotions well up, waxing and waning on both sides of the issue. You may even find yourself changing your own mind about the right or wrong of a child raised with a natural-born mother (albeit late to the raising) or the mother the child has known since near birth. Ng likes to write books with lots of grit and thorny issues. Although a good read, I liked Everything I Never Told You better than this one.

The Rent Collector by Camron Wright. Oh my. This book has so many layers: (1) the young, impoverished couple and their infant son who live, literally, in a dump in Cambodia and about the precarious structure, if you can even call it that, that comprises their “house” in the midst and perched on top of trash; (2) the woman who collects the rent (hence the title and yes, people have to PAY to live there); (3) the young son’s chronic illness; (4) how they make a living out of collecting and selling trash; and (4) the life saving grace and wisdom imparted by characters in the book as the young mother begins to learn to read. If you decide to read this book, please don’t stop at about page 15-20, thinking you just don’t know if you want to read about this. Please continue. It’s so worth it. Have a highlighter pen in your hand because you’ll find so many quotes you will want to remember. Believe it or not, there is also quite a bit in this about literature.

C.J. Box’s book The Disappeared (A Joe Pickett Novel). I just love Box’s novels. They take place in present day semi-wild west, and chronicle the fish and game warden, Joe Pickett, as he unravels another crime in his territory. A woman has disappeared, and the governor has asked him to figure it out. He does, but the tale meanders  through multiple layers of intriguing story. His books are riveting. Men and women enjoy his books – so if you have a fellow in your life or family that would enjoy an intriguing book (this is not espionage) then gift him one of Box’s books.

Everything I Never Told You by Celeste Ng.

The Boston Girl: A Novel by Anita Diamant.

Redeeming Love by Francine Rivers. Rivers is a prodigious writer of Christian fiction, and I’d never read anything by her until now. As I write this, I’ve already read this, another one (below) and just purchased the Kindle trilogy called Mark of the Lion (Vol 1-3) that I haven’t yet started. (Two of my friends have said the trilogy is her best.) Redeeming Love details the fictional story of a godly man, Michael Hosea, forging his way in the era of the Gold Rush. He’s “driven” to rescue a beautiful prostitute who lives and works her trade in a nearby town. The entire book is about the story, the rescue, and it parallels a bit of scripture about Hosea who rescues a prostitute names Gomer. You get into the heads of both Hosea and the prostitute, named Angel. We read this for one of my book groups. A great read.

The Tuscan Child by Rhys Bowen.

Leaving Blythe River: A Novel by Catherine Ryan Hyde. A

The Girl with Seven Names by Hyanseo Lee.

The Sandcastle Girls by Chris Bohjalian.

The Good Widow: A Novel by Lisa Steinke.

The Girl Who Wrote in Silk by Kelli Estes. W

How It All Began: A Novel by Penelope Lively.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Beef, on September 24th, 2018.

tomato_glazed_meatloaf

These probably should be called meatloaf balls – they’re so perfect for individual servings – make them as small or large as you’d like. Then brush with a tomato glaze.

As I mentioned in my last post, I offered to take dinner to 3 people (one couple and a single) a few weeks ago, and after seeing what other people were taking to the couple, I suggested meatloaf. They said “YES.” Normally I’d make mashed potatoes, but I’d noticed that 2 other meal-helpers had taken them mashed potatoes, so I suggested rice or pasta. RICE was the answer. My single friend Melida doesn’t care what I bring her – she’ll eat anything I make, God bless her!

meatloaf_individual_before_glazingThis recipe for meatloaf contains some different ingredients (which was why it interested me). Dijon mustard for one, and smoked paprika, for another.  Some meatloaf recipes use Worcestershire, but in this one there’s a bit more than usual. The original recipe came from Smitten Kitchen, and Deb talked about her aversion to meatloaf, so she invented these meatballs that stand in for meatloaf. Loved the idea. I’ve made that type before. One of the best parts about making these large rounds is that they cook faster than a single, big loaf type meatloaf – these in 25 minutes or no more than 30.

raw_meatloaf_after_glazingNow Deb made hers to nestle on the top of a mound of browned butter mashed potatoes. I didn’t go that route, but there was no difference in the meatloaf part of the recipe in any case. You mix up ground beef and ground pork (Deb used all beef) along with a bunch of finely diced and cooked onion, carrot, celery and garlic. She used bread in hers, but since I’m trying to not eat carbs, I upped the number of eggs, and it worked just fine. Also in the meatloaf is a jot of tomato paste, salt, pepper and chopped parsley.

meatloaf_balls_bakedMeanwhile, you make your own topping. I really, really liked the tomato glaze – it’s a type of sweet/sour sauce that’s not all that sweet (used only 2 teaspoons of honey for about 2/3 cup of sauce). You combine tomato paste, cider vinegar, the honey, more Worcestershire, Dijon and salt and bring it to a simmer. Bingo. Done. As you can see from the photos, first I formed the meatballs (I had 2 pans of them since I increased the quantity some), then spread them with the glaze. Into a 350°F oven they went and I began testing the internal temp at about 20 minutes. You want an internal temp of 160°F.

Next time I make these I’m going to double the sauce and will glaze the meatballs a 2nd time during the baking. As you can see from the finished photo, some of the sauce kind of slides off. It might be better also, to flatten the tops of the meatballs – that way the sauce would stay put. So I have changed the recipe below to achieve those things. Deb actually makes a kind of groove in the middle of her meatballs (which maybe accomplished the same thing as flattening the top) so the glaze stayed put.

Since I made extra, I have 4 meatballs in my freezer now and I put a dollop of extra sauce in some plastic wrap and put that on top of the frozen meatball so it’ll be available to glaze mid-way when I bake them next. To freeze them, I did brush the glaze on them, put them on a plastic-wrap lined baking sheet, put them in the freezer that way, then once they were frozen I put the little package of extra sauce on top, then wrapped each meatball individually in plastic wrap and then into a Ziploc freezer bag. When I defrost I will remove the sauce package before allowing them to defrost – so the plastic wrap doesn’t pick up the sauce that’s ON the meatball already.

What’s GOOD: Altogether delicious meatloaf/meatball – loved the hint of smoked paprika in this, and although you couldn’t taste the Worcestershire or Dijon, you know there is something else interesting in them to give them extra-good flavor. Even without adding bread or some other carb (oatmeal) this meatloaf is very light in texture. This recipe is a winner and I’ll be making these again and again.

What’s NOT: nothing other than the prep work, but there isn’t that much to do.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Tomato Glazed Meatballs

Recipe By: Adapted from a recipe on Smitten Kitchen
Serving Size: 10

GLAZE:
2 1/2 tablespoons vegetable oil — or olive oil, or avocado oil
1/2 cup tomato paste
1/4 cup cider vinegar
4 teaspoons honey
4 teaspoons Worcestershire sauce
4 teaspoons Dijon mustard
1/2 teaspoon salt
MEAT:
1 tablespoon olive oil — or avocado oil
1/2 medium onion — minced
1 medium celery stalk — minced
1 medium carrot — minced
2 cloves garlic — smashed and minced
1 teaspoon sea salt
Freshly ground black pepper to taste
3 pounds ground beef — ground chuck preferably
1 pound ground pork — lean
4 large eggs
1 tablespoon tomato paste
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
2 tablespoons Worcestershire sauce
1/4 cup Italian parsley — finely chopped
1/3 cup milk

1. Make the glaze: Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes until and glaze is satiny smooth. Remove about 1/3 of the sauce to glaze the meatloaf balls when they come out of the oven. Use the larger portion to glaze before and during baking. Set aside.
2. Prepare the meatballs: Heat oven to 350°F. Lightly coat 2 9×13-inch baking dishes with nonstick spray or oil.
3. Add the onion, garlic, celery, and carrot to a large skillet over medium heat, coated with oil. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10 minutes. Set aside to cool before adding to the meat mixture.
4. In a large bowl combine the eggs, tomato paste, Dijon, smoked paprika, Worcestershire, salt and milk. Mix this thoroughly with a whisk (it will distribute better when you add the meat), then add the cooled vegetables and the meat. Stir the ingredients together with a fork or your hands until evenly blended.
5. Form the meatloaf mixture into about 10 meatballs. Arrange in baking pan. Gently flatten the top of each meatball (so the sauce won’t drain off). Drizzle or brush each meatball with about 2 teaspoons or so of the tomato glaze you made earlier, and bake until cooked through, about 20 to 25 minutes (an instant-read thermometer inserted into the center of a cooked meatball will register 160° to 165°F). Pause half way through and glaze the top of the meatballs again with the sauce.
6. Brush the reserved tomato glaze on top of each meatball and serve with more chopped parsley if desired.
Per Serving: 654 Calories; 53g Fat (73.5% calories from fat); 34g Protein; 9g Carbohydrate; 1g Dietary Fiber; 234mg Cholesterol; 649mg Sodium.

Posted in Beef, Grilling, on September 4th, 2018.

greek_marinated_skirt_steak

Have you joined the fans clamoring for skirt steak? It’s relatively inexpensive, as steak goes, but it does require careful grilling and it needs to be sliced thin as it’s a more-chewy cut of meat.

My favorite steak is ribeye. That’s no secret if you’ve been reading my blog for any length of time. I haven’t had a steak for awhile – once in a blue moon I do make one for myself – and it’s very satisfying, I must admit. When my DH was alive, we’d have a steak every 2-4 weeks, for sure. Dave love-loved them. And he had perfected the cooking of them on the outdoor grill. My poor barbecue doesn’t get much of a workout with just me these days. We’ve had a really hot and muggy summer here in SoCal. Hotter earlier than usual, and more muggy than usual. So I don’t tend to go outdoors in the early evening as it’s just too uncomfortable. So this recipe would fit perfectly into that routine since it can be done on an indoor grill.

This skirt steak (also called flap meat in some grocery stores – it’s a boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate) does need to be marinated for at least 8 hours, or overnight if you can make the time to do it. That helps tenderize the rather chewy cut of meat. And in case you’ve never done a skirt steak, when you buy it, it’s a big, long piece of meat, relatively thin and very grainy when you look at it. Do cut it up into manageable pieces before marinating and then grilling them.

This marinade is heavy in the oil component. It needs it here, although when you’re done, that marinade gets thrown out anyway. Combine the ingredients in a plastic Ziploc bag, and turn the meat a few times to coat everything well. Then seal it up and stick it in the frig until later.

Make the garlic yogurt sauce – it’s easy to do – Phillis Carey (this came from a class with her) prefers regular yogurt, not Greek, but I think I’d use Greek. She said you could, it’s just that the sauce will be much thicker. Do make it several hours ahead too, so the garlic and lemon juice will mix and flavor all the yogurt. Chill it until you’re ready to serve it – can be made the day before if you want.

INDOOR GRILLING:

Use your indoor grill pan and place a piece of heavy-duty foil on top. Oil it and grill as usual. Easy cleanup.

Now, the grilling. I was so impressed – Phillis discovered that you can save all the cleanup of an indoor grill by covering the top with foil – you just lay the foil on top – don’t press it in/on it. Spray or brush the foil with some of the oil from the marinade – try to get just the oil, not the lemon juice part. Or, barring that, just spray with olive oil spray. Pick up the meat pieces with tongs and just let them drain for 5-10 seconds (over the open bag) then place on the pre-heated grill. You’ll be so surprised – the meat gets grill marks just as if it’s right on the pan itself. This meat, however, only wants to be grilled for 3-5 minutes per side. The meat shrinks up something fierce – you might think that 2-3 pounds of skirt steak would feed 10 people, but NO, it shrinks a lot. In case you don’t know, skirt steak is quite fatty – you can’t SEE the fat very much – but enter the meat into any nutrition info and you’ll find that it’s very fatty. Sad to say . . . but it’s full of flavor. More flavor than regular steaks, it’s true.

Let the meat sit, tented with foil, for about 5 minutes once you’ve taken it off the grill then use tongs and a sharp knife and cut it across the grain into thin slices. Pile it onto a heated platter and serve with some of the garlic yogurt sauce drizzled over it, and serve the remaining in a bowl to pass at the table. Or, as I suggested a few days ago, serve this steak with the BLT Salad with Grilled Corn and Buttermilk Parm Dressing.

What’s GOOD: the flavor, first of all. Easy to do, easy marinade, easy grilling – just watch it carefully and don’t overcook it – served medium-rare at most (cooking it further may make the meat more tough).

What’s NOT: really nothing except watching the grilling carefully.

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Greek-Marinated Skirt Steak with Garlic Yogurt Sauce

Recipe By: Cooking class, Phillis Carey, 2018
Serving Size: 6

2 1/2 pounds skirt steak
2 tablespoons Italian parsley — chopped (garnish)
MARINADE:
1 cup olive oil
1/4 cup lemon juice
3 cloves garlic — minced
2 tablespoons Dijon mustard
2 tablespoons dried oregano
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
YOGURT SAUCE:
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1 cup plain yogurt — full fat (may use Greek, but it will be thick)
1 tablespoon fresh lemon juice

1. STEAK: Combine olive oil, lemon juice, garlic, mustard, herbs, salt and pepper in a large Ziploc bag. Mix well, then add the skirt steak(s), turning to coat well. Refrigerate at least 8 hours or overnight.
2. SAUCE: mash the garlic with the salt into a paste. Stir the garlic into the yogurt along with lemon juice.Cover and refrigerate up to one day ahead.
3. Preheat grill. If using an indoor grill, place a piece of heavy-duty almuminum foil on top of the grill and oil it. Remove steak from refrigerator about 45 minutes before cooking time. Using tongs, remove steak from marinade and let it drain for 10-15 seconds (over the bag), then place on grill for 3-5 minutes per side for medium rare (depends on the thickness of the meat), then let meat rest on a cutting board, tented with foil, for 5 minutes before slicing thinly on the diagonal (across the grain). Mound meat on a heated platter, drizzle with some of the yogurt sauce, sprinkle with parsley and serve remaining sauce on the table.
Per Serving (assumes you’re consuming all the marinade, which you don’t): 694 Calories; 57g Fat (74.6% calories from fat); 39g Protein; 5g Carbohydrate; 1g Dietary Fiber; 102mg Cholesterol; 727mg Sodium.

Posted in Beef, Grilling, on June 4th, 2018.

grilled_flank_steak_onions_ancho_chili_rub

Is it hard to see what’s in that photo? Grilled sweet onions on the left, a nice pile of thinly sliced, grilled flank steak, then a creamy horseradish sauce with onion.

I can’t say that flank steak is one of my favorites. Although you can make it tender with a marinade (this one wasn’t marinated for tenderness, just spice rubbed for flavor), it’s tricky to do just the right amount of tenderizing without the meat becoming mushy. If you’ve ever had mushy meat, you’ll know what I’m talking about. This steak was served at a great cooking class with Phillis Carey, and although I love-loved the flavor of this combination, I think I’d do the same rendition but with ribeyes instead of flank. Or maybe with a nice piece of sirloin, sliced thin. By far, the onions were my favorite part (sweet onions grilled with a spice rub on them too) and I lapped up the horseradish spiked mayo sauce with every bite of meat.

This sauce, what Phillis called an Onion Blossom Horseradish Sauce (she was mimicking the jarred Orange Blossom Horseradish Sauce, is it made by Rothschild?) and it’s really good, and very easy. It needs a few hours to combine the flavors – do NOT just make the sauce as you’re preparing the meat – it needs at least an hour to meld. It wouldn’t hurt the meat to be spice rubbed at the same time then kept chilled until ready to grill.

You used to not be able to find ancho chili powder in stores, but you can these days, so do seek it out. The rub comes together very easily with standard ingredients in most spice cabinets. The rub is used on both the steak and the onions, with you having tossed the onions with some olive oil first so the rub will stick to it. You’ll use most of the rub on the steak and the remainder on the onions.

The flank steak is rubbed all over with oil just before grilling for 7-9 minutes per side (no more than that or it will be overcooked). Once grilled, transfer the steak to a cutting board and tent it with foil for 8-10 minutes, then slice thinly on the diagonal and pile it onto a heated platter along side the onions and then drape the sauce over the top. Delicious!

What’s GOOD:  the flavors are marvelous. I particularly loved the onions, but then I love grilled onions. Just remember to buy the sweet ones and slice them thickly. Do slice the flank steak thinly across the grain and pile them onto a serving plate (looks pretty that way).

What’s NOT: the meat will be a bit chewy – some folks like steak that way (me not so much). Otherwise, this is a stellar recipe – you’ll need only a green salad to complete the meal.

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Grilled Flank Steak and Onions with Ancho Chili Rub

Recipe By: Phillis Carey cooking class, 2018
Serving Size: 4

SAUCE:
1/2 cup mayonnaise
2 T. prepared horseradish
1 T. ketchup
1/4 tsp. smoked paprika — or regular paprika
1/8 tsp. dried oregano
1/4 tsp. salt
1 Pinch freshly ground black pepper
1 Pinch cayenne pepper
STEAK:
2 T. ancho chili powder
2 T. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. dry mustard
1 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1 lb. flank steak — (1 to 2 1/2)
2 large sweet onions — peeled and sliced in thick rings
Grapeseed oil for brushing

1. For the sauce, combine all ingredients in a small bowl. Cover and refrigerate at least 1 hour and up to 4 days.
2. Preheat the grill. In a small bowl combine the ancho chili, cumin, coriander, mustard, oregano, salt, pepper and cayenne in a small bowl to make the rub. Pat dry the flank steak with paper towels and coat well with most of the rub. Sprinkle onions with some of the rub as well; brush or toss onions with a bit of oil.
3. Brush the flank steak with oil all over and place on the grill. Cook the steak 7 to 9 minutes per side or to desired doneness; cook the onions next to the steak. Transfer the steak to a carving board and let rest, tented with foil, for 8 to 10 minutes. Slice the steak across the grain into 1/4-inch-thick slices. Serve steak with onions and drizzled with sauce.
Per Serving: 447 Calories; 36g Fat (70.7% calories from fat); 24g Protein; 10g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 1277mg Sodium.

Posted in Beef, on April 9th, 2018.

chili_spaghetti_2_slice

Sometimes you just crave one of those old-fashioned ground beef casseroles. Instead of hunting for something new, I knew this was what I wanted. If you need a casserole for serving a big crowd, this is a good one.

Just for the record, I posted this recipe about 2 weeks after I began writing this blog in 2007. I was still using my point-and-shoot camera, no special lighting, and I took one close-up photo that looked positively ugly and dark. I didn’t have a clue how to compose or edit photos back then. Some years later I made a list of all the early blog posts I intended to return to, to take some better photos (with my good camera that’s now about 9 years old) and with better lighting. I’d just not gotten around to it.

When I decided I wanted to make a casserole the other night I did hunt in my to-try file, but I kept coming back to – – no, I really wanted to make chili spaghetti. So I did. It’s SO very easy to do. Other than the pound of ground beef, this contains ingredients I almost always have available. You need ground beef (or ground turkey, or a mixture), tomatoes, canned kidney beans, cheddar and Jack cheese, and some pasta (I prefer linguine). And some seasonings. That’s it.

chili_spaghett_2_before_baking

There’s a photo of it before I’d baked it. I’d made a pot of chili (ground beef, onion, garlic, ground cumin and chili powder, then canned tomatoes and canned kidney beans). That took about 20 minutes, I suppose. I let it bubble away on the stove while I cooked up the linguine (a little under-done) and grated tons of cheese. I buttered the pasta just a bit and began layering the stuff in a pie plate. You can make it in a 9×13 pan as well. With a pound of pasta, there’s certainly enough to put into a big casserole. I have the leftover components and will likely make another casserole to freeze.

chili_spaghett_2_after_baking

And there’s the casserole after it had been in the oven for 30 minutes. Since everything was warm/hot when I composed the casserole, it didn’t take all that long to bake.

What’s GOOD: everything about this casserole is delicious. It’s comfort food. It’s not that I truly needed comfort food, but it was a cold night outside, and a casserole just sounded like the perfect ticket for me. It makes a lot, so I can share it with friends, and still have some to freeze for later.

What’s NOT: it’s not fancy, that’s for sure. If you know Cincinnati chili, this is very similar. I think they sprinkle Fritos on top, and they don’t make it in a casserole form – just spaghetti, a big blob of chili on top then cheese sprinkled on top of that.

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Chili Spaghetti

Recipe By: Served to me by friends in about 1972
Serving Size: 10-12

CHILI:
1 pound lean ground beef
1 tablespoon olive oil
1 whole yellow onion — chopped
2 cloves garlic — peeled, minced (2 to 3)
1 whole shallot — peeled, minced (optional)
16 ounces chopped tomatoes — with juice
2 tablespoons chili powder
1 tablespoon ground cumin
Salt and pepper to taste
CASSEROLE:
16 ounces black beans — with juice
8 ounces tomato sauce — preferably low sodium water — as needed
1 pound linguine — cooked al dente
2 tablespoons butter — optional
6 ounces monterey jack cheese — shredded
6 ounces cheddar cheese — shredded

1. Heat a large skillet with olive oil, then crumble in the ground beef. While it is cooking, mince up the onion, shallot and garlic separately. Once the beef has lost all its pink color, add the onion and shallot, stir in and continue cooking for about 5 minutes. Add the garlic and cook for another 1 minute or so. Add the chili powder and cumin, the tomatoes, tomato sauce and beans. Stir gently with a spoon, then bring to a boil, cover and simmer for about 30 minutes. Taste for seasoning and add salt and pepper as needed. If the chili is too thick, add water to make it a soupy consistency (the pasta absorbs much of the liquid when it’s baked).
2. Preheat the oven to 350°. Bring a large pot of water to a boil, add about a teaspoon of salt, then boil the pasta of your choice (I just happen to like the thin linguine, but any pasta will do) until it’s just undercooked, al dente. Drain (but do not rinse). Return pasta to the pot and add the butter (if you want to add it), stir until melted. Have the piles of cheese nearby. Use a 9 x 13 pan, and spray with cooking spray. Add buttered pasta first (you’ll be making two layers), then scoop the hot chili over it, spread to cover the pasta, then sprinkle liberally with the cheeses, then more pasta, more chili, and top with the remainder of the cheese. Bake for about 25-30 minutes until the cheese is bubbling hot. Serve.
Per Serving: 635 Calories; 26g Fat (36.3% calories from fat); 33g Protein; 68g Carbohydrate; 10g Dietary Fiber; 73mg Cholesterol; 415mg Sodium.

Posted in Beef, on January 12th, 2018.

parkers_beef_stew

Beef stew, yes. A little different? Yes. Delicious? Yes.

A dear sweet gal, Susan, volunteers her home when a group of us gather for a cooking class each month. Last time as we were collecting our stuff to go, leaving her behind with a mound of dirty dishes and detritus on the floor from the cooking demonstration with Tarla, she mentioned that she had dinner ready to go into the oven. Oh, what was it, we asked? Parker’s Beef Stew, from Ina Garten. She went on to explain that she’s been making it for years, and that it’s hers and her husband’s favorite stew. No other will do.

I promptly came home and looked it up. It appeared in 2008 in her book, Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients. Ina mentions her chef at the Barefoot Contessa store, Parker Hodges, who wasn’t a trained chef, but he had an innate skill with food. This is his recipe.

The unique thing about this stew is that the beef stew meat is marinated for about 20 hours or so in an entire bottle of red wine (along with some bay leaves and garlic). The marinade is reserved (minus the bay and garlic) and added back in later. The meat is dried off and dredged in a flour/salt/pepper mixture and browned. I made mine with just one pot, my big Le Creuset pot. I browned the meat, removed it, then browned the veggies (carrots, onions, mushrooms and a few potatoes), removed that, then started the layering of the meat on the bottom, then the veggies added on top. The wine is poured in, along with some seasonings, more fresh garlic, a jot of Worcestershire, a few sun-dried tomatoes (which add a good umami taste to the stew), some fresh rosemary AND some chicken broth. Chicken broth, you ask? In a beef stew? Yep. The article in Ina’s cookbook doesn’t explain, but I followed the recipe.

I veered off just a little bit – because my cousin was coming to visit, and he eats GF, I didn’t dredge the meat in flour, choosing to thicken the gravy at the end, just before serving, with cornstarch instead. And, I didn’t put in hardly any potatoes (because I prefer it that way) but doubled the mushrooms. Otherwise, I stuck to the recipe more or less. I didn’t happen to have any sun-dried tomatoes, but I did have a sun-dried tomato tapenade in the pantry, so I used that instead. AND, because I had a little packet of dried mushrooms on hand, I rehydrated them, and added them into the stew also (minus the water from it).

The stew is baked in a slow oven for 2 hours. Knowing that my oven runs hot, I turned down the temp to 275°F, so the stew would not bubble-simmer (it wants to be below that). And once removed from the oven, the beef was fork tender and the juice/sauce was just delicious. Also knowing that stew is better when reheated, I cooled it down and heated it up the next day, adding in the frozen peas at the very last minute. They add a lovely texture and bright color.

What’s GOOD: altogether delicious rendition of stew. The broth/gravy part is really flavorful since it’s mostly red wine. If there’s anything that’s really unusual about this, it’s the marinating of the beef in a bottle of red wine. It almost gives the resulting broth a French beef bourguignon flavor. Loved that part. When I served this to guests I cooked more onion and carrots in a little bit of butter and water and added them into the stew to give the mixture some additional vibrant color. And I sprinkled the top with some chopped Italian parsley too.

What’s NOT: only that you have to start this at least 24 hours ahead.

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Parkers Beef Stew

Recipe By: Adapted slightly from Ina Garten’s recipe, 2008
Serving Size: 6

2 1/2 pounds beef chuck — good quality, cut into 1-inch cubes
1 bottle red wine — (750 ml) like a Zinfandel or Cabernet
2 whole garlic cloves — smashed
3 whole bay leaves
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
4 tablespoons olive oil — as needed
2 large yellow onions — cut into 1-inch cubes
1 pound carrots — peeled and cut diagonally in 1-inch chunks
1 pound white mushrooms — stems discarded and cut in half
1/2 pound potatoes — small, halved
1 tablespoon minced garlic
14 1/2 ounces chicken stock
1 sprig fresh rosemary
1/2 cup sun-dried tomatoes — chopped
2 tablespoons Worcestershire sauce
More salt and pepper as needed to season
10 ounces frozen peas

NOTES: Use a very hearty type red wine, like Zinfandel or Cabernet – the more full bodied the wine, the more full bodied the sauce/stew will be. I also added a 1-ounce packet of dried mushrooms to the stew, after rehydrating in hot water for about 20 minutes, chopped up, fluid discarded. I also used double the fresh mushrooms and half the amount of potatoes, so you can adjust to suit your family’s preferences. The calorie count assumes you consume all of the flour, salt and pepper, which you won’t.
1. Place the beef in a heavy duty ziploc bag with red wine, garlic, and bay leaves and refrigerate overnight.
2. About 4 hours before you are ready to eat, remove bag from refrigerator and preheat the oven to 300°F. [I did mine at 275°F – see notes below under #11]
3. Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper.
4. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. Blot the beef dry with paper towels.
5. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess.
6. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you’ll need more oil.) Place all the beef in the Dutch oven.
7. Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally.
8. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef.
9. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon.
10. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, salt, and pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove.
11. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250° or 275° F.
12. Before serving, stir in the frozen peas, season to taste, and serve hot. May sprinkle chopped Italian parlsey on top if desired.
Per Serving (assumes you consume all the flour and the S & P in it, which you won’t): 784 Calories; 40g Fat (46.1% calories from fat); 41g Protein; 64g Carbohydrate; 8g Dietary Fiber; 109mg Cholesterol; 1862mg Sodium.

Posted in Beef, Grilling, on September 10th, 2017.

top_sirloin_cheesy_herb_sauce

Plenty of flavor here, and you just won’t believe how easy the cheese sauce is.

At a recent cooking class, the instructor, Susan, said she prefers top sirloin steak to any other kind. So I had to stop and think . . . when I first met my DH, he wouldn’t even try anything else except top sirloin. I thought it was too chewy and sometimes tough. Eventually, I lured him to ribeye (my favorite) and he never went back. When we’d have Sunday night family dinners (mandatory for the teenage kids to be home) we often had a big one that Dave did on the grill. His favorite way was with Bearnaise sauce on the side, but for me, that sauce was a lot of work to make, and sometimes it failed, so I gave up on that. But oh, THIS sauce. You won’t believe it!! It’s nothing but a container (or two) of Boursin or Rondele cheese, very gently heated until its melted. That’s IT!

But, there’s one other unusual item in this steak preparation – it’s marinated with oil, balsamic vinegar and a little bit of FIG PRESERVES. Interesting, huh? The marinade doesn’t penetrate the meat very much, but it does leave a little residual of the fig on the outside, and that gets nicely caramelized when it’s grilled. Altogether delicious. This steak is so cinchy easy, you won’t believe it. The key to the meat is cutting it into thin slices – I’d probably slice it even thinner than shown above – that way if there are any tougher bits, they’re manageable. Or, you could certainly make this with a ribeye, New York, filet mignon, or even flank steak. I’d put a tenderizer on the flank, but the others don’t need it.

Once the steak is off the grill and resting for a few minutes, heat the cheese and pour onto the individual servings. Or, you could serve it on the side. The sauce is not overwhelming at all – you might think it would be, but no. Altogether delicious.

What’s GOOD: how easy this meal is to make – marinating for a couple of hours, draining, grilling, then melting the cheese. How much easier could it be?

What’s NOT: nothing whatsoever.

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Grilled Top Sirloin Balsamico with Garlic-Herb-Cheese Sauce

Recipe By: From a cooking class with Susan Vollmer, 2017
Serving Size: 4

1/4 cup balsamic vinegar
1/2 cup olive oil
Salt and freshly ground black pepper to taste
1/4 cup fig preserves
1 1/2 pounds top sirloin steak — or ribeye
6 1/2 ounces Boursin cheese — garlic-herb type or Rondele

1. Process vinegar, oil, salt, pepper and fig preserves in a blender until smooth. Place in a ziploc plastic bag. Add steak and squish it well so all the steak is covered. Refrigerate for 2 hours (more isn’t needed).
2. Remove steaks from marinade, drain on paper towels, and discard marinade.
3. Preheat grill to medium-high and grill steak for 5-7 minutes per side, until it reaches about 125°F, for medium rare. Remove steak and allow to rest about 5-7 minutes, loosely covered in foil.
4. Place cheese in a small saucepan and VERY gently heat it until it’s hot.
5. With a sharp knife, cut steak across the grain in about 1/4″ thick slices. Nap the slices on serving plates and drizzle each with some of the cheese sauce.
Per Serving: 670 Calories; 54g Fat (71.1% calories from fat); 37g Protein; 12g Carbohydrate; 0g Dietary Fiber; 152mg Cholesterol; 414mg Sodium.

Posted in Beef, Pork, on March 13th, 2017.

pork_shank_osso_buco

Might you think I’ve made a typo? PORK Osso Buco? Yes, it’s pork, not veal.

Ever since I had osso buco the first time (probably in the 1980s) I’ve loved it. But as time has gone by, less and less have I purchased veal, for one thing (on general principles) but also because veal is so gosh-darned expensive. SO, when I was watching some food tv show recently they mentioned making osso buco with pork shanks. What a great idea, was my reasoning.

The next dilemma was finding pork shanks. I’d certainly never seen them in the pre-wrapped packs at the grocery store. And having no idea they’d be a problem, I sought out the butcher at two upscale markets I go to. No, they didn’t have any, and wouldn’t ever be getting any, because most markets only get the hog body, without legs. Really? The butcher kind of leaned over the high counter and said quietly, go to a Mexican butcher; they’ll have them. He said they’re called a bodega. (I thought a bodega was a Spanish bar? It must mean “market.”)

So, sure enough, because we have a large Hispanic population where I live, it took me no time at all to locate a Mexican butcher shop. A bodega. A tiny place, where Mexican music was blaring inside, and filled with a variety of mothers and children, all speaking in rapid Spanish. I approached the meat case. The butcher spoke great English, and after clarifying what I wanted, he said SURE, come back on Wednesday. We get the legs in that day, come after 3pm. I did – he showed me a big, frozen shank bone and we discussed what part of the shank I wanted. I wanted meaty shanks. I also asked where the pork came from (I didn’t want to buy pork imported from Mexico). He assured me it came from the Midwestern U.S. Good! I asked him to cut them crossways about 3” thick. He did exactly that.

The shanks were frozen, so I left them that way until I was ready to prepare them. Meanwhile, I’d located a recipe online, from Jeff Mauro, at the Food Network. I also printed out my old, regular veal osso buco recipe, and compared them, side by side. They’re very similar. I haven’t made veal osso buco since I started my blog in 2007, so I’m going to print the recipe down below, even though I’ve not made it for this post. I’ve had osso buco in countless restaurants, and none have compared with the ones I’ve made here at home using the recipe down below.

A few weeks ago, when I made this, I was out in the desert (the California desert), and the night I made this dish it was greeted with great accolades from my friend, Ann, who was with me. She is home in Idaho now, and says she’s going to make it for friends. She LOVED it. So did I. It’s made just like making it with veal – it’s a braised dish. Easy. After browning the sides, the meat is baked (covered) in a slow oven for about 3 hours with the veggies and aromatics. The recipe indicated 2 hours at 325°. It wasn’t done after 2 hours, so I reduced the temp to 300° and cooked it another 45 minutes or so. I also didn’t have twine – once the shanks are cooked to perfection, they literally fall off the bone, so you do want to wrap them in twine if possible. I managed to hold them together by using a big slotted spoon.

While the shanks baked, I made the gremolata. Now, I must tell you – do NOT make this without the gremolata – I think the lemon zest, and orange zest if you use it, are key ingredients to the overall taste of osso buco. There’s something about that fresh zest that gives this dish a finished zing. I prefer to make the gremolata shortly before it’s needed, so the zest is still super-fresh off the fruit itself.

If I’d had a stick blender, or even a regular blender, I would have whizzed up the veggies and braise liquid, but there wasn’t one where we were staying. So it was just served with some of the braising liquid and veggies spooned on top of both the meat AND the lovely mashed potatoes we made to go with it. Traditionally you serve creamy polenta with this, but I had potatoes, and I thought they were just great with it. Maybe easier than making polenta. The gremolata is a garnish.

What’s GOOD: comfort food at its finest! Falling off the bone, luscious, tasty, tummy warming. Easy. A definite keeper. My friend and I licked our plates clean.

What’s NOT: only that you have to wait a few hours to eat it – it requires a few hours of baking time. Very easy otherwise.

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Pork Osso Buco

Recipe By: Adapted from Food Network, Jeff Mauro
Serving Size: 4

4 pieces pork shank — (each about 3″ high) tied with twine
Kosher salt and freshly cracked black pepper
3 tablespoons vegetable oil
1 cup carrots — diced
1 cup celery — diced
2 large yellow onions — diced
1 tablespoon tomato paste
4 cloves garlic — minced
2 cups dry white wine — (vermouth works here)
2 cups low sodium chicken broth — warmed
14 ounces crushed tomatoes — or fresh, chopped
2 whole bay leaves
GREMOLATA:
1 cup fresh parsley — finely minced
2 teaspoons lemon zest — using a rasp grater
1 teaspoon orange zest — optional, using a rasp grater
2 cloves garlic — grated on a rasp grater
Kosher salt and freshly cracked black pepper

1. Preheat the oven to 300°degrees F. Heat a large Dutch oven over medium-high heat. Liberally season all sides of the shanks with salt and pepper. Add 2 tablespoons of the oil to the pan and sear the shanks until golden brown on all sides, about 5 minutes a side. Transfer to a plate.
2. Add the remaining tablespoon of oil to the Dutch oven, then add the carrots, celery and onions. Season with salt and pepper and saute until the vegetables are slightly soft and browned, about 8 minutes. Add the tomato paste and garlic and saute until fragrant, about 30 seconds. Add the wine to deglaze, scraping all the bits off the bottom. Add the shanks, any accumulated juices, the warm broth, tomatoes and bay leaves. Cover, transfer to the oven and cook until the shanks are extremely fork-tender, about 3 hours. Remove the shanks and tent with foil on a plate.
3. If the braising liquid is a bit thin, right before serving, simmer the remaining liquid until thickened slightly, 5 to 10 minutes. Add additional salt and pepper if necessary. If possible, use a stick blender in the liquid to puree it. Cook’s Note: The shanks can be stored for up to 2 days in the braising liquid.
4. On each plate, place a warm shank with a ladle of rich braising liquid, then top with the fresh Gremolata.
5. Gremolata: Mix the parsley, lemon zest, orange zest and garlic together in a bowl and season with salt and pepper.
Per Serving: 286 Calories; 11g Fat (44.3% calories from fat); 9g Protein; 22g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 477mg Sodium.

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Osso Buco (Veal)

Recipe By: adapted slightly from Tarla Fallgatter, at a cooking class in the 1980s
Serving Size: 6

10 pieces veal shank — meaty ends, tied with twine to keep it intact
1 1/2 cups dry white wine — vermouth is fine
3 tablespoons butter
3 tablespoons vegetable oil
1 1/2 cups onions — minced
3/4 cup carrots — minced
3/4 cup celery — minced
1 teaspoon garlic — minced
1/4 cup butter
4 cups veal stock — or chicken stock
1 1/2 cups canned tomatoes — drained, measured after draining
6 sprigs parsley
4 sprigs thyme
1 bay leaf
1/2 teaspoon salt fresly ground black pepper to taste
GREMOLATA:
3/4 cup Italian parsley — minced
3 tablespoons lemon zest
1 1/2 tablespoons garlic — minced

1. Dry meat with paper towels and season with salt and pepper, then dust with a little flour. Brown the shanks, a few at a time, in the butter/oil mixture until golden brown, top and bottom. Remove shanks from the pan and set aside. To the pot add wine, cooking it over high heat, scraping up the brown bits sticking to the bottom and reduce the mixture to about 1/2 cup. Pour mixture out and set aside.
2. In a flameproof casserole, just large enough to hold the veal shanks in one layer, saute the onions, carrots, and celery until soft and lightly colored along with the garlic and additional butter. Add veal, the reduced wine mixture and chicken stock – just enough to almost cover the shanks, or about 1/2 way up. Spread tomatoes on top and add herbs, salt and pepper to taste. Bring to a simmer over moderately high heat.
3. Place pot in a 325°F oven for 2 hours, or until the veal is tender.
4. Transfer veal with a slotted spoon to a serving dish; remove strings and keep warm. Strain the pan juices into a pan and puree the vegetables in a blender or food processor. Cook the juices and the vegetables together until reduced to about 3 cups of liquid. Baste the veal with some of the reduced juices and bake it, basting 3-4 times with the juices, for 10 minutes more, or until the veal looks glazed. Remove to a hot serving platter and pour some of the juices around it, then garnish with the gremolata.
5. GREMOLATA: Combine ingredients and mix together.
Per Serving: 740 Calories; 33g Fat (42.4% calories from fat); 84g Protein; 17g Carbohydrate; 6g Dietary Fiber; 331mg Cholesterol; 1477mg Sodium.

Posted in Beef, Miscellaneous, on February 1st, 2017.

tenderloin_w_mock_bearnaise

I do enjoy a good hunk of beef now and then. I had my share over the holidays – I think I had it 3 times (prime rib twice and this beef tenderloin once), and each time it was just fabulous. This one, with the super-tasty but lighter calorie mock Béarnaise was really special.

Probably I’d cook a small beef tenderloin occasionally, but it makes no sense to do it for one person! Costco has them at a decent price, but they’re huge – only useful for me if I were to have a really big dinner party! Some Costco stores offer beef tenderloin that’s already been cleaned and trimmed of the silverskin and sinews. That job takes awhile, especially if you don’t do it all the time.

The cooking instructor, Caroline, from Antoine’s Restaurant in San Clemente (CA) demonstrated  this at a cooking class. She said she was catering a dinner party for a client, and the wife asked if she could do a Béarnaise, but not a fat-laden one. So Caroline came up with the idea of this mock Béarnaise. I won’t sit here and type to you, that the sauce is just as good as a butter-driven Béarnaise, but it was surprisingly delicious. It had ALL the flavors of Béarnaise, but just not all the fat. Some yes, but not the usual amount. I really liked it, and I’d definitely make it. Even for a grilled steak, or any time you need a Béarnaise.

The tenderloin is so easy to do – you season the meat with salt, pepper and oil, sear it on all sides, then roast it in a hot oven for about 20-25 minutes, remove, tent it, let it sit for 10 minutes, cut and serve.

The sauce is made similarly to a regular Béarnaise, but it’s thickened with a little cornstarch, so it will hold together, AND you can make it the day ahead and just reheat it before serving. That’s a big help, so you wouldn’t have to do this as you’re roasting the meat and putting together the rest of the meal.

What’s GOOD: everything about this was delicious. The meat was great (tender, juicy) and the sauce was amazing – since it’s a whole lot lower in fat and calories than a regular Béarnaise. My hat’s off to Chef Caroline for coming up with this option for Béarnaise!

What’s NOT: nothing whatsoever. A great dish – both the meat and the sauce.

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Beef Tenderloin with Tarragon-Mustard Sauce

Recipe By: Caroline Cayaumazou, chef, Antoine’s, San Clemente
Serving Size: 6

MOCK BEARNAISE SAUCE:
3/4 cup vermouth
1/4 cup white Balsamic vinegar
2 tablespoons shallots — minced
2 tablespoons fresh tarragon — chopped
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons cornstarch
1 1/4 cups low-sodium chicken broth
1/4 cup heavy cream
4 large egg yolks
1 1/2 tablespoons mustard — regular, coarse grain
salt and freshly ground black pepper to taste
BEEF:
1 tablespoon vegetable oil
3 pounds beef tenderloin — center cut (trimmed of silverskin and sinews)
salt and freshly ground black pepper to taste

NOTES: do buy a tenderloin that has been cleaned and trimmed of the silverskin. If you do it yourself, allow about 45-60 minutes time to complete it for a full tenderloin.
1. SAUCE: In a small saucepan place the vermouth, vinegar, shallots, tarragon and pepper. Bring to a boil and reduce quantity to about a third (solids and liquids combined). Strain and set aside.
2. In a 2-quart saucepan, melt butter over medium heat. Add cornstarch and cook for one minute. Slowly whisk in the chicken broth and cream. Bring to a simmer. Add the vermouth mixture.
3. In a small bowl temper the egg yolks with about 2-3 T of the sauce, then add to the sauce. Whisk and stir over low heat for about a minute. Add the coarse-grain mustard and adjust seasonings. May be made up to a day ahead. Gently reheat just before serving.
4. BEEF: Preheat oven to 450°F. In a large skillet, heat the oil over medium-high heat. Season the tenderloin with salt and pepper. When the oil is hot, sear tenderloin on all sides for about 10 minutes total time.
5. Transfer tenderloin to a roasting pan and place in the hot oven. Roast until a meat thermometer registers 130°F for medium-rare, about 20-25 minutes.
6. Remove meat from the roasting pan and place on carving board. Tent lightly with foil and allow to rest for 10 minutes before slicing and then serve with the heated sauce, passing more at the table.
Per Serving: 840 Calories; 66g Fat (74.5% calories from fat); 45g Protein; 6g Carbohydrate; trace Dietary Fiber; 330mg Cholesterol; 182mg Sodium.

Posted in Beef, Pork, on November 6th, 2016.

beef_sausage_enchilasagna

Until a couple of weeks ago I’d never heard of a recipe mash-up. It’s when you take two different dishes and put them together to make something different, part of one and part of another.

The TV show I’d watched was an episode of Pioneer Woman, and she’d made a chicken enchilasagna. So, part enchiladas, and part lasagna. The dish sounded really good. My son and his family have moved recently from a town near me, to a town near Pasadena (east of downtown Los Angeles). That’s where my son works, and he’d been commuting for all the years he’s worked there (many). They hated leaving their home, but it was the right thing for them. They’ve bought a new home there and I went for the weekend to help them get more moved in. So I decided I’d make this casserole to take along with me to help feed us one of the dinner meals.

enchilasagna_cheese_mixtureI did make a departure from Ree Drummond’s original recipe. I’d been eating cubed-up turkey breast for about 6 straight days (in salad) and wanted a different protein. So I used ground beef and some Italian sausage instead. And, I read all the reviews on the Food Network site and took those comments into consideration as I made this. I used part whole milk ricotta and part cottage cheese, plus Jack cheese for the cheese filling (photo here). I didn’t use as much canned red and green enchilada sauce as directed, as many people said it was too loose and soupy. I used real onion (instead of onion powder) and real garlic (instead of garlic powder). My big baking pan didn’t hold 4 lasagna noodles, either, so I adapted the recipe with 3 layers of 3 noodles and the top layer I used 4 noodles overlapping so the top was a complete flat surface to hold the cheese and some more enchilada sauce.enchilasagna_unbaked

There at right you can see the almost finished pan full of it. I added one more layer of lasagna, sauce and a lot of grated sharp cheddar cheese. If you only eat one portion, the pan might feed 10-11, but if you have hungry mouths to feed, less, of course. enchilasagna_baked There at left you can see the finished (and fully baked) casserole.

What’s GOOD: Oh my goodness, was this ever delicious! I mean it was fantastic. The combination of flavors was really good. Very cheesy. Very flavorful. Gooey and comforting. After a day of unpacking things at their house, it was so nice to slide this into the oven and dress a green salad and there was dinner. The casserole is easier to make than lasagna because you don’t have to make a red marinara sauce.

What’s NOT: nothing really at all. I liked it so much I’ll definitely be making it again.

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Beef & Sausage Enchilasagna

Recipe By: Adapted from The Pioneer Woman, 2016
Serving Size: 10

MEAT FILLING:
3/4 pound lean ground beef
3/4 pound Italian sausage — sweet
1/2 medium onion — finely minced
2 cloves garlic — smashed & minced
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
CHEESE FILLING:
3 cups Monterey jack cheese — grated
3/4 cup ricotta cheese — whole milk style
1 1/4 cups cottage cheese — whole milk style
1/3 cup parsley — chopped
PASTA and TOPPING:
13 lasagna noodles
2 1/2 cups sharp cheddar cheese — grated for topping
SAUCE:
10 ounces red enchilada sauce
10 ounces green enchilada sauce

NOTES: If you want to increase the amount of meat, cheeses and noodles, you can probably make 1 large casserole and 1 small one – then you’ll use up all the enchilada sauce, a full container of ricotta and cottage cheese, and probably a whole box of lasagna noodles.
1. Preheat oven to 375°F.
2. In a medium skillet saute the ground beef and sausage together over medium heat, chopping up the meat into small pieces as it cooks. Add onion and garlic, then cumin and chili powder. Continue cooking until all the pink is gone from the meat and the onion is cooked through.
3. Cook the lasagna noodles until al dente (they’ll cook further during the baking time). Soak in cold water so they don’t stick together. Set aside.
4. In a medium bowl combine the jack cheese, ricotta, cottage cheese and parsley.
5. Using a large rectangular baking dish, pour about 1/4 cup or less of each of the canned enchilada sauces over the bottom. Spread to cover all of the bottom surface. Drain the lasagna noodles and place 3 noodles in the pan. Add a third of the meat mixture, then a third of the cheese mixture and drizzle a little more enchilada sauce (both) over the top. Add two more layers of noodles, sauce and fillings. Place 4 noodles on the top, overlapping them a little bit. Drizzle with sauce so all the noodles have some sauce on them, then sprinkle the grated sharp cheddar cheese over the top.
6. If baking immediately, it will take about 25-30 minutes to heat through. If refrigerated (covered) before baking, plan on it taking about an hour. Cut into generous squares and serve.
Per Serving: 950 Calories; 44g Fat (41.8% calories from fat); 47g Protein; 89g Carbohydrate; 4g Dietary Fiber; 137mg Cholesterol; 961mg Sodium.

Posted in Beef, on November 3rd, 2016.

Image result for beef burritos

Nothing like a good, old-fashioned beef burrito. Laden with cheese and in a thickened chili and tomato spiced sauce inside and out. And mostly done in a slow cooker! Photo: recipeshubs.com

Since I’ve been working on this project of ridding myself of hundreds and hundreds (if not thousands) of recipe clippings and notes that date back to the 1960s, I’ve uncovered a bunch of recipes that I have made in the past, but they’ve laid dormant in these old files for a long time. A really long time.

In this case, the reason is simple. I have lived in California for ages. I was born and raised here in the 40s and 50s and went to college in the 60s, left for some years, then returned here in the mid-1970s. Lucky for me, Mexican restaurants abound in my neck of the woods. Excellent ones, as a matter of fact, because we have a heavy Mexican population, and many of them have opened cafes, walk-up counters, fast-food joints and sit-down restaurants. Most people who live in SoCal love-love Mexican food.

But during a 10-year span from the mid-60’s to mid-70s I lived in various places around the U.S. and had little or no access to Mexican food. So I had to improvise. If there were Mexican restaurants in those places, the food bore little resemblance or taste to what we were used to from living here.

Creating this recipe offered my family a taste of (California) home, and usually there was enough for my then family of 3 to have at least one or two additional meals of leftovers. Back in the days when I entertained quite frugally, this recipe also provided an inexpensive meal (then, not now since beef of any kind is pricey) rounded out with a big green salad, an appetizer and dessert.

Some Mexican restaurants (in fact, most) make beef burritos or beef enchiladas with ground beef. It’s easier, I’m sure. But back in the day, all I knew was shredded beef, so that’s what I created. If your family likes beef, then try this recipe.

The meat isn’t even browned – you just add all the beef chunks to a slow cooker, toss it around with the herbs and spices, a package of chili mix, and a little flour, then add beef broth. Let it slow cook for 8 hours (high) or 12 hours (low). If you can, make this the day before and shred the meat while it’s lukewarm and chill overnight with the sauce.

Before baking, reheat the meat and sauce together, shred the cheese, have a baking dish handy and start assembling. It’s pretty easy to do. You can freeze these, but because the tortillas are bathed in sauce, they tend to get really soggy if you freeze them. I’d suggest assembling them, freezing them dry (individually, on foil on a flat sheet), then defrost, heat the sauce to bathe the top, add cheese and proceed from there.

You can also make these as beef enchiladas, just use corn tortillas, use less filling and only put cheese on the top as they bake, with no cheese inside. I’d suggest not adding beans to the chili, either. I always made these as burritos, as I recall.

What’s GOOD: it makes a bunch. It’s easy in the slow cooker. You’ll have leftovers. Assembly is very easy, though don’t do it ahead of time because the sauce makes the tortillas soggy if you do so. Just add the sauce before baking, then cheese. Delicious.

What’s NOT:  you have to plan ahead to do this, but it can be made the same day you slow cook the beef.

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Texas Chili Burritos

Recipe By: My own recipe I created in the 1970s
Serving Size: 12

CHILI:
3 pounds chuck roast — 1″ cubes
3 cloves garlic — chopped
4 tablespoons chili powder
2 teaspoons ground cumin
4 tablespoons all purpose flour
1 tablespoon dried oregano — crushed in your palms
26 ounces low sodium beef broth
1 teaspoon salt
1/2 teaspoon black pepper
15 ounces canned pinto beans — drained (or more if desired)
BURRITOS:
12 large flour tortillas — 12″ or larger
3 cups jack cheese — shredded (or a mixture of jack and cheddar) or more if needed
GARNISH:
1 cup sour cream
1 cup cilantro — chopped
1 lime — wedges (optional)

NOTES: True Texas chili doesn’t contain beans, yet I adapted the recipe for chili to make burritos instead. I left in the Texas attribute just because it began as Texas chili.
1. Add meat, garlic, spices, flour, salt and pepper to a slow cooker. Stir so all the meat is covered with the spices. Then add beef broth. Cook on low heat for 12 hours, or on high for 8 hours, or until meat is falling-apart tender. During the last hour, add the beans. When cooked, remove all the meat from the slow cooker, and place on a large sheet pan or platter to cool. Cool the sauce too. If time permits, shred the meat while it’s lukewarm (it’s easier then, than when it’s chilled). Refrigerate overnight if time permits.
2. Shred the meat if you haven’t done so when the meat was cooling, heat the meat and the sauce together until it’s heated through.
3. Preheat oven to 350°F.
4. One at a time, heat each flour tortilla in the microwave for 10-15 seconds until it’s very warm and pliable. Place it on a large flat surface. Scoop about 1/2 cup or more of the meat/bean mixture into the center, add some shredded cheese and roll the edge closest to you over the meat, fold in the two sides, then snugly roll the burrito until it’s a nice cylinder.
5. In a large baking dish pour a little bit of the sauce (not meat) into the dish and add the burritos, fitted like snug sardines. Spoon some of the sauce (without meat if possible) over the top and add more grated cheese on top.
6. Bake casserole for about 20-30 minutes until the cheese is melted and the burritos are hot throughout.
7. Serve a burrito onto a heated plate and garnish with sour cream, cilantro and a lime wedge, if desired.
Per Serving: 581 Calories; 28g Fat (42.9% calories from fat); 30g Protein; 52g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 778mg Sodium.

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