beef

Taco Tuesday: Mexican Beef Burritos

| Heidi

Mexan Beef Burritos

These Mexican beef burritos are so moist and delicious I’m surprised I don’t make them more often. I think the last time I made them was for Super Bowl XLIX and it was a huge hit. Great for tailgating too because it can be made in advance and kept warm in a crock pot. I made it this week for a family get together. This dish is prepared in one pan, easy to make and clean up so I can enjoy my guests when they come. One of the family said it sort of reminds her of Chipolatas Barbados except not as spicy and juicy… Wow, what a compliment!    Continue reading →

Filet Mignon Tips With Mushrooms, Onions & Thyme

| Heidi

Filet Mignon Tips With Mushrooms, Onions & Thyme 0

What I love about filet mignon beef tips and mushrooms is that the meat is as tender as the mushrooms . When I was a vegetarian, I would substitute mushrooms for meat, so this dish is the best of both worlds. When I want filet I buy the whole tenderloin, then I trim it up and cut all my steaks. Using the whole loin leaves me with pieces that are perfect for tips. It is a very simple dish and here is how I make mine… Continue reading →

Orzo With Pesto, Tomatoes and Green Peppers

| Heidi

Orzo with Pesto, Tomatoes and Green Peppers

I have so much basil that I spent this morning making tons of pesto. So for lunch today I made this little pasta dish for my honey and I. Veggies from the garden and a little help from the can. Although I have tomatoes from the garden, I used the cans to save time. Sometimes you just need to save time… Continue reading →

Coffee Rubbed Rib Eyes

| Linda

IMG_5049

The first time I ever tried coffee-rubbed steak was at The Capital Grille. I had a Kona-Rubbed Rib Eye..Wow, what a steak! Mouthwateringly delicious. I wanted to try my hand at making these at home…Today’s steaks were not dry aged but that would certainly make them only that much better. These Rib Eyes were fresh from the Amish Market. They’re seasoned with a coffee-spiced mixture, grilled to perfection then topped with a Dos XX Amber reduction…now that’s the perfect steak!    Continue reading →

Cappellini With A Traditional Bolognese Sauce

| Heidi

Cappellini With A Traditional Bolognese Sauce

Monday dinner was an Italian meatless spaghetti squash dish which was excellent. However, that put my hubby and I in the mood for a serious Italian meat dish. (Lightbulb)… A traditional Bolognese sauce. I only make this dish a few times a year because it is so rich. In the throws of winter I make it with a creamy Polenta because it just screams comfort, but in the summer I make it with a light and simple Cappellini.  You need to start early with this sauce because it takes up to three hours to prepare. It is a great dish for Sundays but it is not Sunday and I want it all the same… Continue reading →

Fresh Ground Filet Mignon Burgers

| Heidi

Fresh Ground Filet Mignon Burgers 6

So I love filet mignon and it is about the only steak my honey will eat. I like to buy the whole tenderloin and trim it up myself. Next time I make a whole loin, I will demonstrate how to clean the loin. Today however, I used a portion of the trimmings and ground them into excellent, juicy and tender filet mignon burgers. I used a local Handcrafted Artisan Bread from Carter’s. The Parmesan loaf is my favorite for this dish. Hope you get the chance to enjoy these delicious burgers. I paired this burger with a Cabernet Sauvignon from J.R. Dill Winery on the south/east side of Seneca Lake… Continue reading →

Skirt Steak with Caramelized Red Onions & Chimichurri

| Linda

The first time I ever tried skirt steak was at one of my favorite restaurants in Philadelphia, Alma de Cuba. What a flavorful piece of meat! They serve a fabulous Vaca Frita; pan seared skirt steak with a side of black beans, white rice and tomato escabeche. Delicious! Since we recently had our nephew-in-law Aquilino visiting for the evening, I decided to recreate this meal for my husband and our guest. My recipe is a mixture of Cuban and Argentinean flavors since I topped it off with caramelized red onions and a delightful chimichurri sauce. Loving the flavors of the chimichurri, I decided to make a rice that combined those ingredients. Alongside the Skirt Steak and Chimichurri Rice, I served red beans and maduros. It was a big hit with the guys!    Continue reading →