The Perfect Filet Mignon with Compound Butter

Filet Mignon is my FAVORITE cut of meat, and when cooked right, slices through like butter. This recipe shows you how I like to cook my filet so that the inside is perfectly juicy and topped with melted flavorful butter.

Ingredients:

2 (6 oz.) Filets Mignon
3 Thyme Sprigs, leaves taken off
1 tsp. Parmesan cheese
1 oz. Butter, room temperature
1 garlic clove, minced (use roasted from a jar if you have it)
1 tsp. olive oil
Salt and Pepper

Preheat your oven to 425 degrees. Line a baking sheet with foil and spray with non stick cooking spray and set aside. Place a medium size pan on medium high heat. Season both filets with the salt and pepper. To the pan, add the olive oil and steaks. Cook each side of the steak for around 3-4 minutes per side, without disturbing, to brown each side. Transfer the filets onto the prepared baking sheet and cook in the oven for 6-10 minutes until the inside is tender and cooked to whichever state you prefer (mine are usually to medium-rare).

While the steak is cooking, combine the butter, garlic, most of the thyme and Parmesan to a small bowl. Using a fork or the back side of a spoon, mix the ingredients together. Place in the refrigerator while the steaks continue to cook. When the steaks are done, let them rest for 5 minutes. Slice against the grain and place on your plates. Top each with half of the compound butter and sprinkle with the remaining thyme.

*As shown in the picture, this is great served with roasted or boiled asparagus, and mashed cauliflower or potatoes!

Deconstructed Pot Roast

Ingredients:
2 potatoes, peeled and cut into 1 inch cubes
2 oz. sour cream
2 large carrots, trimmed and chopped
2 sirloin steaks
2 tsp. beef demi-glaze
1 tsp. pot roast seasoning
6 oz. butter
1/2 c. fresh peas
Olive oil
Salt and pepper

Preheat the oven to 425 degrees. Prepare a baking sheet with tinfoil and spray with non stick cooking spray. Add the potatoes to a medium size bowl, water salted, and boil for 15-18 minutes. Drain and return the potatoes back to the pot. Mash in the sour cream, salt and pepper until smooth. Cover and set aside. Add the carrots to the prepared sheet and bake for 16 minutes. Add the peas and continue to roast 2-3 minutes.

While the potatoes are boiling, and the carrots are roasting, season the steaks with salt and pepper. In a medium size pan on medium-high heat, add 1 tsp. olive oil. Cook 3-4 minutes per side. Transfer the steaks to a plate and let sit. To the same pan, add 1/2 c. water, glaze and seasoning and bring to boil. Reduce to simmer and return the steaks back to the pan. Cook for another 1-2 minutes per side. (Add more water if necessary depending on sauce amount.) Remove the steaks from the pan again and let sit. Add the butter to the pan and swirl in the butter.

Place the mashed potatoes on your serving plate and if you wish, top with extra butter and chopped chives. Place the steak next to the potatoes and pour the sauce, divided in half, on top of each steak (after slicing). Serve with a side of the carrots and peas.

Slow Cooker Baked Spaghetti

The slow cooking for hours means getting to play for hours, or relax, without having to worry about dinner. When my family was up from Texas this past week, this recipe was a life saver. Everyone in the house ended up getting sick, so my mom came over to help with the first part of the recipe, and it was the slow cooker's job after that. It turned out amazing, the house smelled like an Italian restaurant, and that cheese.......so good!

Ingredients:

2 cans (Traditional) Hunt's Pasta Sauce

1 1/2 lb. ground beef

1/2 white onion, diced

1 clove garlic, minced

1 tsp. salt

1 tsp. oregano

1 tsp. dried basil

1 1/2 lb. spaghetti noodles (cooked according to package after sauce has cooked)

4 oz. cream cheese, 1'3 less fat

1 c. low fat ricotta

1 tsp. salt

2 c. shredded Mozzarella cheese

In a large saucepan, cook the meat and the onions together until the meat is all brown. Drain the excess grease if there is a large amount in the pan. Add the garlic and cook for a minute longer. Add in the salt, oregano and basil and stir together. Pour the meat mixture into the slow cooker, add in the Hunt's pasta sauce and stir together. Cover and cook on Low for 4 hours. 

Cook the spaghetti according to the package directions, then drain the water. In a small bowl, add the softened cream cheese, ricotta and salt together. Mix until you are left with a mostly smooth creamy consistency. 

Stir in the noodles with the sauce. Spread the cream cheese mixture on top and sprinkle the cheese in an even layer. Cover with the lid again and cook for another 20 minutes on Low until the cheese is fully melted. Serve and top with some fresh chopped parsley if you want to add some color and freshness. 

Easy Beef Bourguignon

The weather, although still very warm for us here in Michigan and still with no snow, has been starting to cool down a bit. It is officially time to bring out the slow cooker to make life easier. This easy Beef Bourguignon recipe is the perfect comfort food for colder weather!


Ingredients:

3 lbs. boneless beef top sirloin steak, trimmed
1/2 c. flour
4 slices reduced sodium bacon, diced
2 medium carrots, diced
8 small red potatoes, unpeeled, cut in quarters
8 oz. container of mushrooms, sliced
1 bag frozen pearl onions
3 garlic cloves, sliced
1 whole bay leaf
1/2 tsp. ground thyme
1/2 tsp. salt
1/2 tsp. pepper
2 1/2 c. reduced sodium beef broth

Cut the beef into 1 inch pieces and place in a medium size bowl. Add the flour to the meat and toss until every piece of meat is coated in flour. If you have remaining flour, shake of the excess. Heat a large skillet over medium heat. Add the bacon and stir until the bacon is about half cooked, then add the beef. Brown the beef as well as you can on all sides.

Layer the carrots, potatoes, mushrooms, onions, garlic, bay leaf, and seasonings in the bottom of the slow cooker. Place the beef mixture on top. Pour the beef broth over everything and cover. Cook on low for 8 to 9 hours until the beef is tender. Discard the bay leaf before serving.

Balsamic Sirloin with Cilantro-Lime Rice

The sweet balsamic steak pairs well with the sour lime and cilantro rice and sweet sauteed red onions. This recipe makes two very filling portions that combines many fresh flavors into one amazing dish!

Rice Ingredients:

3/4 c. basmati rice
1 c. water
1-2 tsp. cilantro, chopped
zest of 1/2 lime
1/2 lime, juiced
salt and pepper to taste

In a small saucepan, heat 1 cup water on high heat until a rapid boil forms. Add the basmati rice and a pinch of salt, cover and simmer for 15 minutes. To the rice, add the chopped cilantro, lime juice and zest, and season with salt and pepper.

Onion Ingredients:

1 small red onion, sliced
1 tsp. evoo
salt and pepper

In a small pan, heat the oil to medium heat. Add the onions and season with salt and pepper. Saute for 3-5 minutes until the red onion is soft but still holds it's shape.

Steak Ingredients:

12 oz. sirloin steak
2 Tbs. balsamic
1 tsp. evoo
salt and pepper

In a shallow dish, combine the balsamic and extra virgin olive oil. Season the steak on both sides and place the steak in the balsamic on each side for 10 minutes. Heat a large pan over medium high heat and drizzle with a small amount of olive oil. Add the steak when the pan gets hot and cook on each side for 4-7 minutes. Set to rest for five minutes before slicing.

To assemble the dish, heap a large portion of rice onto two serving dishes. Divide the onions in half and place in the middle on top of the rice. Cut the steak into thin slices, and fan out on top of the onions. Finish the dish with fresh cilantro and a lime wedge!

Smoky Tacos

For taco night, why not try something with less seasoning packets and pre-made salsas and go for more of a fresh approach. These smoky beef tacos are packed with fresh veggies, cumin and a guacamole spread!

Ingredients:

1/2-3/4 lb. ground beef
1 red bell pepper, thinly sliced
3 Tbs. fresh cilantro (2 Tbs. chopped)
2 green onions, greens and white separated, chopped
2 limes, cut into wedges
1 Tbs. olive oil
1 tsp. cumin
1 Avocado, flesh scraped into a bowl
5-7 grape tomatoes, chopped
Sour Cream
6 (6 inch) flour tortillas

In a large skillet over medium heat, heat the oil. Add the bell peppers and cook for around 5 minutes. Add in the green onion whites and cook for another minute. Season with salt and pepper. Add the ground beef and cumin to the veggies and cook, breaking the meat up with a spatula or forks, until the meat is browned and cooked through. Season with salt and pepper. Squeeze the juice from two of the lime wedges in with the meat and stir everything to combine.

In a small bowl, combine the avocado, chopped tomato, salt, 1 Tbs. green onion greens, 2 Tbs. cilantro and two of the lime wedges squeezed into the bowl. Mash the avocado with the other ingredients until a guacamole forms. To assemble the tacos, place three mini tortillas (warmed if you wish to do so) on two serving plates. Spread sour cream on the tortilla in a thin layer, top with the beef mixture, a small portion of guacamole, and finally a few pieces of fresh cilantro. Serve with lime wedges on the side.

Hamburger Casserole

While my nieces and nephew were up at our house for two weeks visiting (ages ranging from 3 years old to 6), I wanted to make a few recipes that fed multiple people while still being kid friendly. This recipes is perfect because most kids love noodles and hamburger, and it is covered in a melted cheesy top layer!

Ingredients:

1 3/4 lb. ground beef (lean)
1 large onion, diced small
1 Tbs. vegetable oil
2 tsp. garlic salt
2 cloves garlic, chopped
1/2 tsp. paprika
28 oz. can pureed tomatoes
16 oz. box macaroni noodles
1 c. shredded mozzarella
1/2 c. shredded cheddar

Preheat the oven to 400 degrees. In a large pan, heat the vegetable oil on medium heat and add in the ground beef. Using two forks (or spatula), stir the meat until half of it is browned. Add in the chopped onion and cook with the meat, stirring occasionally so that the onions and meat continue to cook evenly. Add the seasonings and stir together. Add the tomatoes to the pan and continue to cook for a few minutes. Meanwhile, cook the noodles according to the package directions, drain and set aside.

Pour the meat and tomato mixture in with the noodles. Taste the mixture and add in more garlic salt if necessary.

Pour the noodle mixture into a 13x9 baking dish (I also had to use an 8x8 because this recipes makes a lot!). Use the spatula to smooth out the top, and then sprinkle both cheeses evenly. Cover with foil and bake for 45 minutes. Remove the foil and cook for another 10 to 15 minutes.

Skinny Korean Beef Lettuce Cups

Butter lettuce is slowly starting to replace tortilla shells for me. It is very pliable, and perfect for some lettuce cups stuffed with amazing flavors! Many of my recipes lately have been of the same flavor profile, using the garlic, ginger, and soy. I'm starting to think that Italian food might not be my favorite anymore.....which isn't necessarily a bad thing! I absolutely love ginger and garlic, and this recipe has a great balance of both!

Ingredients:

1 lb. ground beef
2 tsp. garlic (minced)
1 tsp. sesame oil
3 Tbs. brown sugar
1/2 tsp. hot chili powder
1 tsp. ginger
1/4 c. soy sauce
1 Tbs. rice vinegar
3 green onions, thinly sliced
Butterhead lettuce, broken off by each leaf
Fresh cilantro
Shredded carrot (a few tablespoons)
Lime wedges (to squeeze on top of the lettuce cups)

In a medium skillet on medium heat, cook the ground beef, stirring occasionally. When the beef is fully cooked, drain the liquid from the pan. Place the pan with the beef back on medium heat and add in the garlic, sesame oil, brown sugar, chili powder, ginger, soy sauce, rice vinegar and most of the green onion. Stir together and cook for 2-3 minutes to let the flavors adhere to the meat and so that the green onion can cook. Pour into a serving dish, and assemble the toppings on a large plate. Take a lettuce cup and put about 2 tsp. beef mixture inside. Top with shredded carrot, cilantro, and squeeze a little bit of lime juice on top!

Beef and Hash Brown Casserole

I don't know many people who don't like hash browns or consider them a comfort food. This recipe is a very easy one to put together, and you may even have the key ingredients in your freezer waiting to be made into something delicious!

Ingredients:

1 (14 oz.) bag frozen hash browns
1 lb. ground beef, cooked and drained
1 (10.75 oz.) can 98% fat free cream of mushroom soup
1/2 c. milk, 1%
2 green onions, thinly sliced
2 c. shredded cheese (I used a processed American with salami, which is why it didn't melt normally on top)

Preheat the oven to 350 degrees. Spray a casserole dish or large quiche/pie pan with non stick cooking spray and set aside. In a small bowl, whisk the cream of mushroom and milk together until well combined. In a large bowl, add the hash browns, beef, sliced onion and soup mixture.

Spread out half of the potato beef mixture in an even layer on the bottom of your prepared pan. Sprinkle half of the cheese on top. Spread out the remaining potato and beef mixture and once again top with cheese. Bake in the oven for 45 minutes, until the potatoes are tender and the cheese is a golden brown (even if you use normal cheddar, it will melt normally but still get golden on top!). Let cool slightly before serving.

Reubenburger Pie

This recipe is from the cookbook that I made of my Aunt Jean's favorite recipes. It seemed like a perfect recipe for the upcoming St. Patty's Day Holiday!

Ingredients:

1 lb. ground beef
2/3 c. oats
1/2 c. Thousand Island dressing
1 egg
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 (16 oz.) can sauerkraut, drained
2 c. shredded Swiss cheese
1 1/2 tsp. caraway seeds

Preheat the oven to 350 degrees. Spray a quiche or pie dish with non stick cooking spray and set aside. In a large bowl, mix the beef, oats, dressing, egg, salt, pepper and garlic powder together (use your hands!).

Pour into the prepared pan and spread out evenly, pressing up the sides. Bake in the oven for 12 minutes. Carefully drain at least half of the extra liquid by slightly tilting over the sink.

Combine the sauerkraut, Swiss cheese and caraway seeds in a small bowl with a spatula.

Pour the sauerkraut mixture into the middle of the meat crust and spread out evenly. Bake in the oven for another 8-10 minutes until the meat is golden brown and the Swiss cheese is melted through.

Let the pie cool for at least 5-10 minutes before slicing (this gives the juices time to soak back into the meat, making it easier to cut and serve).