Beef | Fake Ginger

Smoky Tex-Mex Sloppy Joes

May 15, 2013 in beef

In the months prior to my husband’s deployment last year, we were obsessed with Fritos. So obsessed that when we got our first major snowstorm since moving to Colorado, my husband was so desperate for some that he braved the roads. And then came back home approximately 3 minutes later after doing a 360 trying to get out of the driveway.

We have defeated our Fritos addiction for the most part but the moment I saw these sloppy joes with Fritos on top, I knew I had to make them. Sloppy joes aren’t really something I love but seriously, Fritos! They turned out better than I anticipated – super flavorful, just the right amount of smokiness, and the Fritos add the perfect crunch to the sandwich. There were zero complaints about this one!

These are perfect for a weeknight meal because they really took no time to cook up. And I bet most of the ingredients are things you already have on hand! Just make them. And when your husband looks at you like you’re an idiot when you tell him he can’t eat the Fritos because they’re for sloppy joes, just tell him to shut up.

One year ago: Thai Turkey Burgers with Peanut Sauce
Two years ago: Sticky Fingers Bars
Three years ago: Pecan Brownies
Five years ago: Fig Bars

Smoky Tex-Mex Sloppy Joes

from Everyday with Rachael Ray, via Taste and Tell

Ingredients

1 teaspoon olive oil

4 slices of bacon, chopped

1 lb ground beef

Salt and pepper

1 cup chopped onion

1 jalapeño, chopped (seeds and ribs removed for less heat)

2 cloves chopped garlic

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 cup beef broth

1 (8 oz) can tomato sauce

2 tablespoons Worcestershire sauce

1 tablespoon light brown sugar

1 tablespoon apple cider vinegar

1 tablespoon hot sauce (such as Frank’s Red Hot)

4 burger buns, toasted

Pickled jalapeños, for topping

Fritos, for topping

Instructions

Heat the olive oil over medium heat in a large skillet or dutch oven.. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel-lined plate.
Pour off all but about 2 teaspoons of bacon grease. In the same skillet cook the ground beef until no pink remains. Drain if necessary. Stir in the onion, jalapeño, garlic, chili powder, cumin and coriander. Cook until the vegetables are softened, about 5 minutes.
Add the beef broth, tomato sauce, Worcestershire sauce, brown sugar, cider vinegar and hot sauce. Bring to a bubble and cook until you reach your desired thickness, 5 to 10 minutes.
Serve the meat mixture on top of toasted buns topped with pickled jalapeños and Fritos.

http://fakeginger.com/2013/05/15/smoky-tex-mex-sloppy-joes/

Tags: beef, sandwich
3 Comments »

Slow Cooker Beef & Broccoli

April 24, 2013 in beef

I’m on a Chinese food kick. Which should come as no surprise to you because I’m always either on a Chinese kick or a taco kick. But I’m deep in a Chinese obsession right now. We get takeout just about every weekend and I honestly think about Chinese food every day of the week. I don’t know what is wrong with me.

Luckily my husband is understanding and my kids love it as much as I do.

I’ve been using my slow cooker a lot recently because my oldest has soccer a couple nights a week and a lot of times, my husband isn’t home from work when we leave for the games. It’s nice to know that my husband has a hot meal waiting for him when he gets home and that the kids have one when we get back from soccer. I know a lot of people only use their slow cooker during the winter but I get so much use out of mine all year!

This dish was absolutely delicious. I really wish I had doubled the recipe because leftovers would have been even better!

One year ago: Sesame Beef Lettuce Wraps
Two years ago: Buttermilk Pecan Pie

Slow Cooker Beef & Broccoli

from Table for Two

Ingredients

1 pound beef chuck roast, cut into thin strips (my store has packs of "stirfry meat" - they worked great!)

1 cup beef broth

1/2 cup low-sodium soy sauce

1/3 cup brown sugar

1 tablespoon sesame oil

3 garlic cloves, minced

2 tablespoons cornstarch

2 tablespoons water

2 cups frozen broccoli

rice, for serving

Instructions

In the insert of your slow cooker, whisk the beef brother, soy sauce, brown sugar, sesame oil, and garlic. Place beef in liquid and toss to coat.
Cook on low for 6 hours.
After the 6 hours, whisk together the cornstarch and water and add to the slow cooker. Stir and continue to cook for 30 minutes so the sauce can thicken.
Add broccoli and toss together. The broccoli will cook within minutes.
Serve over rice, if desired.

http://fakeginger.com/2013/04/24/slow-cooker-beef-broccoli/

4 Comments »

Smothered Burritos

April 11, 2013 in beef

If you follow me on Instagram, you may have seen that this past weekend my husband went to a work barbecue and ate 10 hamburgers, 2 ribs, and then came home and made the world’s largest strawberry shortcake. Well he had planned on grilling at home that night but for obvious reasons he wasn’t hungry. So I forced him to go get me a ginormous burrito and chips & guac and I did what I always do – I ate the chips & guac for dinner and saved the burrito for breakfast and lunch the next day.

The next morning he was all “DANGIT! WHY DIDN’T I BUY MYSELF A BURRITO SO I COULD HAVE IT TODAY?!” and proceeded to whine about it all day.

So I made him some burritos.

I don’t really like making burritos at home because for some reason they’re always really dry so I figured this would be a good recipe to go with. It’s kind of a mixture of burritos and enchiladas. You make the burritos as normal but then you top them with enchilada sauce (that the meat was cooked in) and lots and lots of cheese.

My husband was pretty thrilled with them. And bonus: the meat is done is the slow cooker! Yay!

One year ago: Asian Turkey Meatballs with Sesame Lime Dipping Sauce
Two years ago: Slow Cooker Macaroni and Cheese
Three years ago: Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Four years ago: Chocolate-Chocolate Chunk Muffins

Smothered Burritos

5 - 7 burritos

from Blog Chef

Ingredients

2 pounds beef stew meat

1 (20 ounce) can mild red enchilada sauce

2 beef bouillon cubes

1-2 cups refried beans

5-7 large flour tortillas (warmed)

1 1/2 cups shredded cheddar cheese

Instructions

Put beef stew meat, enchilada sauce, and beef bouillon cubes in slow cooker. Cover and cook on low for 7 to 8 hours. Remove meat from sauce with a slotted spoon and shred.
Preheat oven to 375F.
Warm beans in the microwave or on the stove.
Working one at a time, lay a tortilla on a flat surface. Spread a thin layer of beans on the center of the tortilla. Put a large spoonful of the shredded meat on the beans. Top with a small amount of the sauce that remains in the slow cooker. Fold the sides of the burrito in and then roll. Place seam side down in a 9x13-inch pan. Repeat until you run out of meat.
Top the burritos with some of the enchilada sauce and then the cheddar cheese.
Bake about 15 minutes or until the cheese is melted.

http://fakeginger.com/2013/04/11/smothered-burritos/

Tags: beans, beef, burrito, cheese
10 Comments »

Barbacoa Beef (Slow Cooker)

February 26, 2013 in beef

If you know me at all, you know that I am a Qdoba addict. Ad. Dict. I could honestly eat there once a week for the rest of my life and never get sick of it. I love the burritos, the nachos, the guacamole, everything.

But a couple months ago I was watching something and someone mentioned how they were hooked on the the barbacoa beef tacos at Chipotle and that was it. I was at Chipotle the next day (after picking up Jack in the Box for my husband), ordering the barbacoa tacos. And I’ve been back pretty much every week since then.

The barbacoa at Chipotle is shredded beef that’s cooked with chipotle peppers, cumin, gloves, garlic, and oregano. It’s kind of spicy but not so much that my wimpy self can’t handle it. It’s absolute perfection in the crunchy taco shells with some crisp lettuce and a teeny bit of cheese. And maybe a little salsa. That’s all it needs.

This tastes pretty much just like Chipotle’s. I ate my weight in tacos the night I made them. And it’s so simple to make since it’s in the slow cooker. A hundred times easier than taking 3 kids into Chipotle and yelling your order at the poor person behind the counter because everyone else in there is so freakin’ loud.

Anyway.

If you like the barbacoa tacos like I do, you must try this!

Barbacoa Beef

from Food.com

Ingredients

1/3 cup apple cider vinegar

4 teaspoons minced garlic cloves

4 teaspoons cumin

2 teaspoons oregano

1 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon ground cloves

3/4 cup chicken broth

3 tablespoons lime juice

3 -4 chipotle chiles in adobo

2 tablespoons vegetable oil

3 bay leaves

4 -5 lbs chuck roast

Instructions

To make the sauce, combine vinegar, garlic, cumin, oregano, pepper, salt, cloves, lime juice, and chipotle chiles in a blender and blend until well blended.
Remove most of the fat from the roast and then cut into large chunks (approximately 6).
Heat oil over medium-high heat. Once hot, add chunks of meat and sear on all sides.
Place seared beef in the slow cooker and pour sauce on top.
Pour in the chicken broth and add bay leaves.
Cook on high heat 5-6 hours or on low for 8-9 hours.
Remove meat and shred. Return to slow cooker to keep warm.
Serve as desired.

http://fakeginger.com/2013/02/26/barbacoa-beef-slow-cooker/

Tags: beef, copycat, mexican, tacos
9 Comments »

South African Meatballs

January 14, 2013 in beef

For this month’s Secret Recipe Club, I was assigned to Sarah’s Kitchen. Sarah has tons and tons of delicious recipes, including lots of ethnic (at least to me) eats. These meatballs caught my eye and I rushed out to get the ingredients.

My husband’s doing the whole grain-free thing so I substituted almond meal for the oats but I’m leaving Sarah’s recipe as is. I couldn’t find mango chutney at my store so I used mango nectar which wasn’t my greatest idea. I don’t think it added much of anything to the dish. If anything, I’d use apricot jam or something in place of the chutney next time.

The meatballs are so delicious though! They’re simmered in a mixture of tomatoes, coconut milk, and curry powder. Fantastic does not even begin to describe how they smelled cooking. So amazing.

South African Meatballs

from Sarah's Kitchen

Ingredients

2 pounds ground beef

1 cup oatmeal

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon coriander

1/4 teaspoon ground cloves

1 teaspoon salt

3 tablespoons mango chutney

2 eggs

1/8 cup rice vinegar

2 tablespoons olive oil

2 cans diced tomatoes

2 onions, chopped

6 garlic cloves

1 can coconut milk

3 teaspoons curry powder

1 tablespoon brown sugar

Instructions

Preheat oven to 325F.
To make the sauce, heat the olive oil in an oven proof pan. Add the onions and garlic and cook until softened, about 5 minutes. Add the coconut milk, canned tomatoes, curry powder, brown sugar and a tsp of salt. Let simmer while you make the meatballs.
To make the meatballs, combine the beef, oatmeal, chutney, eggs and spices and shape into large 2 inch meatballs. Add to the sauce, cover and bake for 1 hour.

http://fakeginger.com/2013/01/14/south-african-meatballs/

Tags: beef, curry, meatballs, paleo
8 Comments »

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Smoky Tex-Mex Sloppy Joes

Slow Cooker Beef & Broccoli

Smothered Burritos

Barbacoa Beef (Slow Cooker)

South African Meatballs

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