Mongolian Beef

In case you haven't noticed, I have been in an Asian kind of mood lately! Sorry for the lack of posts lately, but last week marked the start of a crazy month and I won't be in my own kitchen for awhile. So, I leave you with Mongolian Beef. This was a GREAT recipe! The flavor was awesome, the boy really liked it. My only problem was the actual cut of beef. I am super picky about meat. Next time I make this, I'll just use a better cut of beef and then it will be perfect! Originally, I was going to attempt to make fried rice, but ended up using a Lipton Side - Beef Lo Mien, which was good, especially when topped with the yummy Mongolian Beef sauce.

Ingredients:
1 lb. flank steak, thinly sliced
1/4 c. cornstarch
3 tsp. oil
1/2 tsp. grated ginger (I used ground ginger, since that is all I had)
1 tsp. chopped garlic (I was in a hurry and just used garlic powder)
1/2 c. water
1/2 c. soy sauce (I used low sodium)
1/2 c. brown sugar
1/2 tsp. red pepper flakes

Directions:
Make sure steak is dry. Mix with cornstarch and coat well. Shake off the excess cornstarch.

Heat 1 tsp. of oil in the skillet (or wok - I don't have a wok). Add garlic, ginger, water, soy sauce, brown sugar and red pepper flakes.

Cook 2 minutes and then transfer to a bowl.

Add remaining oil to skillet (or wok). Cook meat. Add the sauce back to the skillet.

Yield: 3-4 servings

Source: www.pinkbites.com

Meatloaf Minis

Meatloaf night!! I always remember having meatloaf like, once a week or something when I was a kid. And I totally loved it. So, I asked my mom for the recipe. As always, she said "I don't have a recipe." So I went out in search of the most basic meatloaf recipe I could find. I don't like people to jack with my meatloaf - I'm a purist. No southwestern, mexican, italian, whatever meatloaf. I want PLAIN. The boy was very excited when I said I was having meatloaf for dinner.

He thought it needed more salt. I thought it was plenty salty and a little too onion-y flavored. I don't like onions though, so that may be why I felt that way. These were totally easy to make. Even though it was way gross touching raw meat. I also only did 2/3 of the recipe, because I don't know what I would've done with 18 of these things! I am totally excited about having the leftovers on a sammich!! Get cookin'!

Ingredients:
1 c. ketchup
3-4 tbsp. brown sugar
1 tsp. ground mustard
2 eggs, beaten
4 tsp. Worcestershire
3 c. Crispix, crushed (3 cups BEFORE you crush them. I had to ask my parents.)
3 tsp. onion powder
1/2 - 1 tsp. garlic powder
1/2 tsp. pepper
3 lb. lean ground beef

Directions:
Combine ketchup, brown sugar and mustard; reserve 1/2 c.

Add all but the beef and mix well. Let stand for 5 minutes.

Crumble beef over mixture and mix well.

Press about 1/3 c. each into 18 muffin cups.

Bake at 375 for 18-20 minutes.

Drizzle with reserved ketchup mixture and bake an additional 10 minutes.

Yield: 1 1/2 dozen

Source: Taste of Home's "Quick Cooking Annual Recipes" 2002 edition

Pot Roast

Remember that pot roast I said I was cooking yesterday? Well, it wasn't ready for dinner and it still wasn't tender enough for my liking when I went to bed, so I popped the crock pot on "warm" so nothing would burn and then resumed cooking this morning. Ugh. I hate doing that. I don't know why it took so much longer than the recipe said. I think maybe it was because I got a really thick cut of meat. This isn't as good as my mama's (nothing ever is), but any time I ask her for a recipe, she always says "I don't use a recipe" and so I always say "Well, then just write down what you do" and she always says "But I don't do the same thing everytime." ARGH!!!! So, I went out and found a recipe on the internet. Bah. Also, I know my photography sucks. I'm working on it!

Ingredients:
3-4 lb. boneless chuck roast
1 c. water
beef stock (I used two cans)
2-3 tbsp. seasoning (your choice)
1 onion, diced
1 package baby carrots
8-10 small new potatoes, or 2 large russet potatoes, cut up (I am lazy and used canned potatoes)
1 can cream of mushroom soup
garlic salt, to taste

Directions:
Place roast in crock pot and add water.

Layer vegetables and soup around roast.

Sprinkle seasoning on everything - add beef stock to cover. Make sure the roast stays on the bottom.

Season with garlic salt.

Cook on high for 5-7 hours, stirring occasionally.

Source: http://sugarandspice-celeste.blogspot.com/