Corned Beef Hash

Prep Time: 20 minutes | Cook Time: 25 – 35 minutes | Total Time: 55 minutes | Serves: 4 – 6

If you’ve read any of my posts, you know I love to add a little flair to some classics. However, with this dish, I wanted the few simple ingredients to shine on their own. The seasonings that are listed in the ingredients are the undertones that put the spotlight on the main ingredients: corned beef, potato, onion, and bell pepper.

Corned Beef Hash. Get the images of a (questionable) canned mixture on a grocery store shelf out of your mind. This is a flavorful, hearty breakfast (or dinner!) dish that’s easy and filling.

Your corned beef can be sliced to your preference of thickness by your deli or you can find a “roast” and shred it, or make your own corned beef! My husband made some a long time ago. I remember it was very good, so if you’re up to making your own, I’m sure there are reliable recipes online. I generally ask my deli to slice mine slightly thicker than “sandwich sliced.” Sometimes I will pick up the prepacked, sliced corned beef when it’s a late-night shopping trip and the deli is closed.

Some corned beef are moister than others and that’s okay. As the corned beef cooks, any moisture will evaporate, leaving you with an ideal drier corned beef dish.

Okay, an amendment to my first statements… I have to admit that while my fingers are typing away, my brain is concocting a wilder version of the classic hash. More to come. Do I have your curiosity piqued?

More hearty breakfast ideas… Green Shakshuka, Strammer Max, Copycat First Watch Farmhouse Hash

Enjoy!

Pizza Meatballs

This recipe was developed as a collaboration with The Spice and Tea Exchange in Blowing Rock, NC. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste as you browse. I love that about this store! You’re not guessing; you can make a confident purchase. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.

This Pizza Seasoning Spice Blend was one I was very happy to work with. Ideas for this spice were all over the place, but I landed on meatballs. These are really yummy and yummier – is that even a real word? – under a blanket of warm marinara and melty cheese. Talk about a delicious appetizer for the holidays, birthdays, football parties, or food prep for your work week!

I was tempted to add garlic and onion powders, but I decided to let the Pizza Seasoning speak for itself. It is salty enough that I did not have to add any salt or pepper. The Pizza Seasoning held its own.

The recipe can easily be halved. See Notes below recipe card for more info and tips.

Enjoy!

Classic Reuben with Spicy Russian Dressing

Prep Time: 20 minutes | Cook Time: 3 – 5 minutes | Total Time: 25 minutes | Serves: 4

I have loved Reuben sandwiches as far back as I can remember. I loved sauerkraut, even as a kid. Yes, I was the child in school who liked the lunches of sauerkraut and sliced hot dogs. Sour foods have always been a favorite of mine. Who else puts (lots of) malted vinegar on crispy fish?

I have tried many Reuben sandwiches during my life, and I must say, the Carnegie Deli in NYC was quite a treat! Yet, the Purple Cow in Kingsport, TN makes one that is downright delicious. (Funny, how opposite the two restaurants are!)

Make your own dressing. I urge you not to buy a bottle. Homemade will be much better for you and taste fresher. The Russian Dressing can be made up to a week in advance and also easily doubled. Be sure to read the notes below in the “recipe card.” Also, the dressing recipe makes more than you will need; feel free to halve it.

Purchase a bakery’s marbled rye bread if you can, if you have a bakery near you. If not, you may be able to find it in your local grocery chain stores.

If you do not want to make the sandwich in the traditional “grilled” style, you can make this open-faced. Be sure your meat and sauerkraut are warmed as the recipe suggests, then layer the bread, meats, cheese, and drizzle the Russian Dressing on top. Knife and fork, here I come!

Pastrami, in my opinion, is just as good as corned beef as the meat on a Reuben. And load up the meat as your heart leads you. I have listed ¼ pound per person in the ingredient list, but I often pile it higher. ¼ pound is a baseline.

The main idea behind heating the meat and kraut is that “grilling” (as you would make a grilled cheese sandwich) will not warm all the ingredients through. Beginning with warm meat and sauerkraut will yield better results in the end: your perfect Reuben.

Enjoy!

Texas “Bowl of Red

Prep Time: 30 minutes | Cook Time: 3 – 3 1/2 hours | Total Time: 4 hours | Serves: 8

Spoons by Inox Artisans.

I think the absolute best thing to look forward to in the fall is not sweaters and cooler weather, nor the fall decorations or the itching for Christmas shopping. It is the perfect opportunity to make this amazing, deeply-flavored chili. Not just “chili,” though, but an ultimate bowl of indescribable, comfort food. Filling and warming, hearty and so satisfying.

As is true in most cooking circumstances, if you want an indulgent, rich, excellent, dining experience, you’re going to have to put some work into it. The ingredients are key here, too. Be purposeful in the ingredients you purchase. Purchase dried chiles from Mexican grocers or you might find them in your local grocery store. You will get a deeper, more intense flavor experience from the dried chiles than from using only chili powder(s). Trust me. FYI, I used a total of 25 ounces (712 g) of dried chiles.

There are several ground, dry spices used. I have allspice listed as an optional ingredient. You may or may not like the undertone of that warm spice. Omit if you prefer. If you’ve ever looked up recipes of Texas Chili or Bowl of Red, you may have come across other interesting ingredients like coffee, chocolate, and/or brown sugar. I’ve never personally added them, so I have not listed them.

Use a mix of dried peppers. You do not have to use only the ones I have listed in the recipe. You can use other varieties.

A true Bowl of Red does not use tomatoes, nor is there a presence of beans. Sorry, let’s try to make this as legit as possible. Save those canned beans and diced tomatoes for a quickie-chili on another night. Check out my Ground Beef Chili for that recipe! I have read where some chili cook-offs forbid the use of beans and tomatoes in entries. Considering this chili is officially considered the “State Dish of Texas,” I’d say let’s show some respect and keep it authentic (great article at meatchurch.com).

And, lastly, but certainly not least, serve this Bowl of Red alongside my “Best Homemade Cornbread.” It is filled with two cheeses, homemade creamed corn, and jalapeños!

Enjoy!

Malaysian Ginger Curry Meatballs with Ginger-Lemongrass Sauce

Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Serves: 6 – 8

This is a super-delicious dinner! I know, I know, every recipe creator says that often, but this recipe made my day!

It’s easy and so full of flavor, protein, and spice that you just may put this meal on repeat at your dinner table. There’s nothing complicated to do that requires a sous chef, just an apron and a good knife.

If you’ve read any recent recipe posts, you’ve seen I’m collaborating with The Spice and Tea Exchange in Blowing Rock, North Carolina. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste. I love that about this store! You’re not guessing; you can make a confident purchase. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.

“Malaysian Ginger Curry Spice Blend” by The Spice and Tea Exchange is filled with the well-known spices such as turmeric, ginger, fenugreek, and a few surprises like celery and oregano. All the spices work together to create a mouthwatering blend, not lacking in flavor. The spices from The Spice and Tea Exchange are always fresh for you. It’s worth looking into the company and purchasing!

The really cool thing about meatballs is that they can be adapted into almost any flavor you can dream up! Change out the flavors to Moroccan or Indian, etc. And, you can make the meatballs up to 3 days in advance. Keep them in an airtight container in the refrigerator. If you’d like, keep them well-wrapped or in an airtight container in the freezer for up to 3 months. (Don’t forget to label and date your freezer packages.)

If you made the recipe, post a photo and tag me on Instagram or Facebook! I’m also on Pinterest!

Enjoy!

Stuffed Bell Peppers

The Spice and Tea Exchange store in Blowing Rock, NC certainly boosts my brainwaves for recipe ideas. Smelling and tasting the variety of spices, teas, salts, and sugars is like the 4th of July fireworks, full of colors and awe with a few rogue ideas and even duds.

But, here is a recipe that is a hole-in-one, an over-the-fence, bullseye recipe. I’m stoked and so satisfied with the manifestation of my fireworks on this specialty spice, “California Spice Blend.” This salt-free spice blend is full of dried veggies with undertones of lemon and tomato. This just may become your fave all-purpose seasoning!

I love dishes that are full of flavor, so I am packing my bell peppers with flavorful meat from my local butcher shop, California Spice Blend and Salt for All Seasons by The Spice and Tea Exchange, a rice blend, and some fresh veggies for moisture and goodness. Top with grated cheese, green onions and parsley. Do I have your attention yet?

The instructions direct you to cook your rice in a flavorful liquid of beef stock plus amped up salt and pepper from The Spice and Tea Exchange. (See recipe.) Cooking the rice in something other than water brings more flavor to the pepper mixture, which is exactly what we want on our plate! I want this recipe to capture your heart, causing those fireworks, and put on repeat in your kitchen.

I list 5 – 6 peppers per 9×13” baking dish. I can get 6 good-sized peppers in my dish, but the size of your peppers will determine how many you can squeeze into your dish. The nutrition chart is calculated for 6 peppers.

I am collaborating with The Spice and Tea Exchange in Blowing Rock, NC. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste. I love that about this store! You’re not guessing; you can make a confident purchase. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.

Let’s dig into this recipe…

Enjoy!

Garlic Butter Steak Bites

Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Serves: 4 – 6

Let’s be real… if I wrote this recipe using 1 pound of sirloin steak, we know that special someone (the die-hard carnivore) who would eat it all themselves. That’s why I have listed 2 pounds of beef steak. My husband can enjoy a whole pound, so I’ve allowed for myself, plus leftovers for a steak and eggs breakfast. However, portion as you would like. Halve the recipe if so desired.

The first time I made this recipe, my chunks of beef were about 2” inches cubed. Heavenly. But, even my husband thought smaller pieces would be ideal. Party pooper.

Sirloin is certainly more affordable than other cuts of steak, but feel free to use ribeye, NY strip, filet, etc.

I highly suggest mincing your own raw garlic instead of using the jar of convenience. It most assuredly is handy, but since garlic is a star in this dish, peeling and mincing your own cloves brings a sense of accomplishment (that you conquered all those peels) and the flavor and aroma is just downright incredible.

A cast iron skillet is ideal here, with its ability to maintain a very high heat without ruining the surface. It will produce an aesthetically appealing and super-flavorful sear on the beef. A braiser would be another good option. Be sure to turn that exhaust fan on or open a window as needed. It can get smoky.

Salting meat is just one of those things that you learn as you go. You learn by doing. Salt generously, more than you might think. You can add salt later to the beef while still in the pan, so not all hope is lost if the beef tastes bland. Then you’ll know better for next time.

Enjoy!

Ground Beef Chili

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour, 5 minutes | Serves: 8

Who doesn’t love chili on these wintry nights? I’m sure everyone has their favorite recipe or takeout chili that just hits the spot.

Even though my absolute favorite chili is what is called “A Bowl of Red,” I do love a quicker version with ingredients that are yummy and a little more convenient. Here is a chili recipe using ground beef and a lot of spices to bring some serious chile flavor.

Chili spelled with an “i” does have a different meaning than chile with an “e”. Also, chile powder is not the same thing as chili powder. Here’s a great article by The Spruce Eats to read for explanations instead of me boring the life out of you.

Use whichever fat percentage of ground beef you would like. I am currently using 93% lean due to being on Weight Watchers. When you’re browning the beef, leave some big chunks if you’ll be serving some carnivores at heart. They may appreciate that.

Since the spice list is quite lengthy, let me put a plug out there for using newly opened spices. Sure, we probably all have the spices in our pantry that are years old, but dry spices lose their potency over time. The general consensus is that spices last up to 6 months for best results. One year may be pushing it, but I’ll admit, I don’t do a clean-out every six months. However, if we are having guests, I will purchase a new jar if necessary just bring the best flavors to the table.

I have unsalted beef stock listed in the ingredients for liquid. I use unsalted because of the addition of a beef base concentrate, which is quite salty. You can always add salt, but it is a bear trying to help restore a dish from extreme sodium. An extra note here, beef bone broth would be very good and healthy as a substitute for the beef stock.

The nice thing about chili is that it is adaptable. You can use more onion, or omit if you despise them; add more of certain spices (or less) if they turn you off to chili. I put these flavors together with purpose, so I wouldn’t go too far off the reservation, which then you’d be making your own Chili recipe. Hey, if my recipe is inspiration, go for it!

Enjoy!

Red Beans and Rice

My husband was working out on the deck and came to the kitchen window, knocking for my attention. He could smell the sausage aroma coming out of the roof vent from my kitchen fan. If I have his approval on this recipe this early in the cooking process, surely it’s a good prospect that this recipe will win the hearts of those who eat it!

The spices in Red Beans and Rice are “generally” more Creole than Cajun. I know, you’re probably thinking, “Seriously?” Yes, there are some slight differences in the spice blends, but I did want to go as authentic as possible, so I followed the rules. I won’t go into my nerdiness of the specifics between Creole and Cajun seasonings. You’re welcome.

Enjoy!

Dad’s Busy Burgers (Blonde Sloppy Joes)

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Serves: 4

Here’s an unassuming recipe for my website. Consider it more of a childhood memory. My dad could grill steaks and make scrambled eggs. That was the extent of his cooking abilities. But, I do remember, quite vividly, when he did cook. Maybe because it was a funny occasion. He taught me how to make a scrambled egg sandwich, which I discovered I still enjoy with ketchup. (Yeah, I was an oddball growing up.) He taught me to love oysters. I still order fried oysters every trip to the coast.

In the fall and winter months, when it’s too cold to grill outside, these burgers make a great stand-in.

The recipe that follows is an adaptation of what he called “Busy Burgers.” My memories are a greasy version; I really doubt he drained the rendered beef fat. I have played around with his beyond simplistic recipe, keeping true to the base flavors, and have made what I would describe as a beefy, non-tomato, blonde sloppy joe. Interest piqued?

What’s cool, is that you can expound on this recipe and create other flavors. Place a layer of caramelized onions on top of the beef mixture, and add a slice of Havarti or baby Swiss cheese to melt. Add curry or cajun spices to give a totally different taste. The recipe also doubles very easily for a crowd.

His recipe used a can of French Onion Soup, but I didn’t want to put that in my recipe. I wanted something that tasted rich and hearty, not something from a can. Caramelizing the onions myself became more like a mini-version of true French Onion Soup for the base of this recipe. I’ll admit, I did purchase a can of the red and white label, French Onion Soup in order to get the flavors as close as I could remember. I needed a taste. I just wasn’t going to dump the contents into my homemade version.

Go heavy on the freshly-cracked black pepper. It really makes a difference.

Growing up, we ate these on regular hamburger buns. Cute, little slider buns were not invented yet for sale to the public (yes, I’m that old), so I definitely had to serve my newer version on them. It’s just a fun aspect to this recipe.