Charlotte’s Kitchen

Archive for the ‘Beef’ Category

This soup is like a vegetable soup only with one vegetable! Read the rest of this entry »

I’m always on the lookout for a new recipe for my slow cooker. When I found this Beef Barbecue recipe I knew it was going to be a keeper. You’re going to love how easy it is, and how great it tastes.  One of the things I really like about it is that you prepare it, let it cook all day, and then finish it off while you are putting together the rest of the meal.  Read the rest of this entry »

Ingredients:

3     T mayonnaise

1     t Watkins Thyme

2     T yellow mustard

4     8 inch flour tortillas

12   ounces thinly sliced cooked roast beef

1     12 ounce jar roasted red sweet peppers, drained

1/3 cup crumbled blue cheese

4     cups mixed greens

Additional crumbled blue cheese (optional)

Directions:

In bowl combine mayonnaise and thyme.  Remove and set aside 1 tablespoon of the mayonnaise mixture.  Stir mustard into remaining mayonnaise mixture.

Spread one side of each tortilla with mayonnaise-mustard mixture.  Evenly divide roast beef, sweet peppers and blue cheese among each tortilla.  Roll; brush with reserved mayonnaise-thyme misture.

In extra large skillet over medium heat lightly brown tortilla wraps about 2 minutes per side.  Cut in half.  Divide greens among salad sishes.  Drizzle olive oil and sprinkle additinal blue cheese; top with halved wraps.

Serves 4.

Ingredients:

1 pound lean ground beef

1 medium onion, finely chopped

1 garlic clove, minced

4 ounces portobello mushrooms, coarsely chopped

1 1 ounce package taco seasoning

1/4 t salt

1/8 t Watkins Black Pepper

1 14 ounce can diced tomatoes, undrained

1 8 ounce can tomato sauce

1 4 ounce bag cheese-flavored nacho chips

2 T chopped cilantro

2 cups shredded Cheddar or Mexican-blend cheese

1 3 ounce can French’s Original French Fried Onions

Cilantro sprigs

Directions:

Preheat oven to 350 degrees. Grease a 13 x 9 inch baking dish.

Brown ground beef in a large skillet over medium-high heat. Reduce heat to medium and add onion, garlic and mushrooms; cook until onions are translucent, about 5 minutes, stirring frequently.

Add taco seasoning, salt and pepper; mix well. stir in tomatoes and tomato sauce; simmer, uncovered, 10 minutes. Remove from heat and stir in nacho chips and chopped cilantro. Mix gently, until chips are coated with sauce.

Spoon into baking dish. Sprinkle with Cheddar and French fried onions. Bake 18 to 20 minutes, until lightly browned.

Garnish with cilantro sprigs.

Serves 8

Ingredients:

1        to 1 1/4 pounds boneless beef sirloin steak, cut into 3/4-inch pieces

1        cup teriyaki sauce(recipe below),  homemade or store-bought

1        small head green cabbage, tough outer leaves removed

1        bunch green onions

4        rings fresh pineapple

1/4     cup canola oil, plus more for brushing

Directions:

In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes.  Prepare a charcoal fire or heat a gas grill to medium-high and oil the grates.

Thread the beef onto skewers.  Cut the cabbage in half and remove the core, then cut the halves into quarters.  Brush canola oil on the cut sides of the cabbage, the white parts of the onions and the pineapple slices.  Then brush oil on the skewered beef.

Grill the beef for 2 minutes per side, turing once or until cooked to your liking.  Grill the cabbage, onions and pineapple rings for 2 to 3 minutes or until you have visible grill marks, turning them once with tongs.  Bring everything inside.

Chop the onions (include some of the green), the pineapple and the cabbage and combine them in a large serving bowl.  Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw and toss it all to blend.  Serves 5.

Homemade Teriyaki Sauce

Ingredients:

1/2        cup soy sauce

1/2        cup mirin

2             tablespoons sugar

Directions:

Combine all the ingredients in a saucepan and bring the mixture to a simmer, stirring until the sugar has completely dissolved.  Let the  sauce cool.  Makes 1 cup

Ingredients:

2        pounds lean ground beef

4        green onion, chopped (1/4 cup)

4        teaspoons Watkins Meat Magic

1        teaspoon Watkins Cilantro

1/2    teaspoon Watkins Sage

1/2    teaspoon Watkins Onion & Garlic Pepper

1/2    teaspoon Watkins Seasoning Salt

8        hamburger buns

1        avocado, sliced

Topping:

3/4    cup mayonnaise

1/4    cup prepared mustard

2        teaspoons Watkins Chipotle Liquid Spice

Directions:

Combine topping ingredients; refrigerate at least 30 minutes to allow flavors to develop.

Preheat grill to medium heat.   Combine all burger ingredients in a large bowl and form into 8 patties about 3/4 inch thick.  Grill about 15 minutes, turning once, or until desired doneness is reached.  Serve on buns with topping and slices of avocado (or offer Watkins Steak Sauce to guests who prefer a condiment other than mayonnaise).