The Halloween Season is here. I haven’t decorated for years but I think I will this year just because we are moving next year. I would also like to share some of my favorite Halloween recipes. Today I will be sharing a recipe for Devil’s Ribs which I served with a pinto bean. Sounds delicious doesn’t it. Enjoy & stay tuned for more delicious and creepy Halloween recipes.
6 lbs. Beef ribs
15 oz can tomato sauce
1/3 c. vinegar
1 tsp. Molasses
2 Tbsp. Honey
2 tsp. Dry mustard
1 Tbsp. Worcestershire sauce
1 tsp. Celery seed
¼ tsp. Nutmeg
Salt to taste
½ c. water, hot
1 large onion, thinly sliced
1 tsp. Beef bouillon granules
2 – 4 tsp. Hot sauce
Place ribs in heavy large baking pan.
Dissolve bouillon in hot water. Combine with rest of ingredients and pour over ribs. Cover with foil and bake at 400 degrees F until very tender, about 2 hours. Uncover and continue baking until ribs are browned, about 10 minutes more.
I found this old recipe for a cheese pizza with a ground beef crust called the San Francisco Hamburger Pizza. This is great for anyone on the ketogenic diet. I mean meat for the crust and cheese on top what more could you ask.
1 lb. Ground beef
1/3 c. chiccarones, crushed
3/4 c. tomato sauce, divided
2 garlic cloves, finely chopped
1/3 c. finely minced onion
¼ tsp. dried basil
¼ tsp. Dried oregano
1 c. grated Mozzarella cheese
4 anchovy fillets, optional
12 black olives, sliced
¼ c. grated Parmesan cheese
½ red bell pepper, in strips
Combine the meat, chiccarones, ¼ cup tomato sauce, egg, garlic, onion and seasonings. Blend lightly but thoroughly.
Butter an iron skillet. Place meat mixture in it. Mold to form pizza base. Shape a rim all around to keep the sauce from spilling out. Spread the remaining tomato sauce, anchovies, olives and Mozzarella cheese. Sprinkle with Parmesan cheese and more basil and oregano. Garnish with red pepper strips.
Place pan in 400 degree oven. Bake approximately 15 to 20 minutes until cooked through.Let rest a few minutes before cutting into wedges.
Today is Lazy Mom’s Day so why not make a slow cooker/crock pot meal with Coca Cola Barbecue Roast. If you don’t have the onion soup mix, simply use seasoned salt, chopped dried onions, garlic powder and onion powder.
3-5 lb. beef or pork roast
1 bottle chili sauce
1 c. Coca-Cola
1 envelope dry onion soup mix
Place roast in slow cooker. Mix other ingredients and pour over roast. Cover and cook on low for approximately 8 hours.
The secret to this recipe from BHG Magazine is the Chimichurri sauce. It gives that extra kick to a delicious steak. I didn’t have a yellow sweet pepper so I used a green bell pepper.
1 ½ to 1 ¾ lb. Beef flank steak
2 Tbsp. Plus 2 tsp. Olive oil
2 pablano peppers, stemmed & seeded
1 lg. Red onion, cut into 1/2” wedges
1 med. Yellow sweet pepper
1 c. cilantro, coarsely chopped
1 jalapeno, seeded and finely chopped
2 Tbsp. Lime juice
1 tsp. Dried oregano, crushed
1 clove garlic, minced
Season steak with ½ teaspoon salt and ½ teaspoon black pepper; set aside. Cut pablano & sweet peppers into 3/4″ strips. Heat a heavy 12” skillet over medium-high heat. Add 1 tablespoon oil. Add peppers, onion and a large pinch of salt. Cook 5 minutes without stirring. Cook 5 minutes more, stirring once, or until vegetables are lightly charred and tender. Remove from skillet; keep warm.
Add remaining oil to the skillet. Add steak. Cook 12 to 15 minutes or until medium-rare (145F), turning once halfway through. Transfer steak to a cutting board. Cover, let stand 5 minutes. Slice steak; serve with pepper-onion mixture and chimichurri.
FOR CHIMICHURRI: In a small bowl, combine cilantro, jalapeno, lime juice, oregano, garlic and a pinch of salt. Stir in 2 teaspoon oil.
With today being National Cheese Day, I will share this recipe that I whip up once in a while: Chili Cheese Pie. This is something I make when I want something cheesy and greasy. Combine an equal amount of ground beef and chirizo, brown it, add green pepper and onion. Season with salt, pepper and cayenne for a kick. Add diced chilis and cilantro. Place in a baking dish
and cover with a thick layer of cheddar cheese.
Then make a batter from flour, baking powder, just a little sugar, milk, egg, salt & pepper and pour on top of cheese.
Bake until crust is brown and it is warmed through. I usually bake at 350 degrees for about 30 minutes. These pictures are the first time I used coconut flour in this recipe. Obviously I wasn’t paying attention as it got a little browner than it should have. But it was still delicious.
There are many ways to make a hamburger. I have made them in my Hershey’s Kiss silicone baking pan,
as cupcakes and of course free form in the skillet. I think one of my favorite burgers is this Peanut Butter Bacon Cheese Burger. I know it sounds sort of weird but it is amazing how the salty and sweet flavors work together. Enjoy!
1 lb. Ground beef
½ tsp. Onion powder
½ tsp. Garlic powder
1 tsp. Fresh ground pepper
½ tsp. Kosher salt
½ tsp. Worcestershire sauce
¼ tsp. Cayenne pepper
6 slices bacon
1 whole sliced tomatoes
4 lettuce leaves
1 c. peanut butter
1 tbsp. Maple syrup
1 ½ c. sharp cheddar cheese
Place the ground beef in a mixing bowl and, using your hands, combine gently with onion powder, garlic powder, pepper, salt, Worcestershire and cayenne.
Make beef into 4 patties. Ensure the patties are the same thickness on the edges as the middle. Place on a plate and cover with plastic wrap; refrigerate for about 30 minutes.
While burgers are chilling, cook bacon until crispy over medium heat in a skillet. The crunch adds a nice texture to the burger.
In same skillet, cook burgers to medium doneness or until the middle of the burger is 168 degrees F, about 4 min. on each side. Add cheese to each burger a minute or two before they are done.
While burgers are cooking, place peanut butter and maple syrup in a microwave safe bowl. Stir together and warm in microwave for about 25 seconds. Stir again. It should be slightly runny.
Remove burgers from skillet. Place bacon and peanut butter mix on burger.
To finish top with tomatoes and lettuce.
This year I found a recipe for 3-Alarm Chili. It is a little spicy but I wouldn’t call it 3-Alarm. It does taste very good with all the ingredients combined. And as I’m sure you know, chili is always better the next day. 😉
2 lbs. Ground beef
1 Tbsp. Canola oil
1 diced red onion
1 large diced green pepper
3 diced cloves garlic
¼ c. chili powder
2 chopped chipotle chiles in adobo
28 oz. Fire-roasted crushed tomatoes
15oz. Tomato sauce
2 c. water
15 oz. Can drained & rinsed beans (your choice)
¾ tsp. Salt
Sour cream & sliced scallions for Garnish
In a large pot, brown the ground beef over high for 5 to 7 minutes. Reduce heat to medium and add canola oil, onion, green pepper and garlic. Cook 5 minutes. Add chili powder & chipotle chiles. Cook 2 minutes. Add tomatoes, tomato sauce and water. Cover, reduce heat to medium-low and simmer 25 minutes, stirring occasionally. Stir in beans and salt. Serve with sour cream and scallions.
Fall weather is getting here with the cooler nights. Here is a great beef stew recipe that’s easy to make and taste delicious! I prefer using a slower cooker. So do the garlic and beef in a pan on the stove top. Then place everything in your slow cooker on low for 6 to 8 hours.
2 lb. Cubed beef
1 pinch salt
1 pinch ground black pepper
2 Tbsp. Extra-virgin olive oil
2 minced garlic cloves, plus 6 cloves smashed
1 bay leaf
1 lg. Carrot, cut into 1” dice
1 zucchini, cut into 1” dice
1 onion cut into 1” dice
1 ½ c. beef broth
1 ½ c. red wine
Preheat oven to 350 degrees. Season the beef cubes with salt & pepper.
Heat olive oil in a Dutch oven (or heavy oven-safe saucepan with a lid) on the burner over medium heat. Add minced garlic and cook until lightly brown. Add beef, stir to coat with oil, and cook until browned on all sides, about 3 minutes each side.
Add smashed garlic, bay leaf, carrot, zucchini and onion, and stir. Add a pinch of salt if desired. Add broth and wine and stir.
Cover pan, transfer to oven and cook until meat is meltingly tender, 2 ½ to 3 hours. Transfer beef, vegetables and all liquid in a deep serving dish.
Today we were supposed to get our truck in Little Rock, Arkansas. But things did not work out. We are still finishing up our orientation tomorrow. I will have to say that they have been very good to us especially in regards to the food they provide for lunch. We told them we are on a Ketogenic diet and they have provided us with a rotisserie chicken the first day, barbecue pork & chicken yesterday and today a salad and charcoal broiled hamburgers. All this being said, I thought about the burgers that we make at home. We take grass-fed beef and some pork to give it the fat we need. We then fry them up – add some cheese. This is what they looked like. Yummy!!
It’s wonderful to have a day to celebrate meatballs. I usually do the classic Italian meatball with a ground beef and ground pork combination. But for today, I will share a great recipe for Vietnamese Pork Meatballs. Besides just squeezing lime juice over everything, I did add a vinaigrette to the cabbage, carrots & radish mixture like a salad. This was just delicious and is definitely a Ketogenic friendly recipe with 26 grams of fat and only 2 grams of carbs. Enjoy!
1 ½ lbs.ground pork
4 tsp. Grated fresh ginger
1 clove garlic, minced
2 tsp. Asian fish sauce
1 ½ tsp. Lime zest
1 Tbsp. Canola oil
Finely shredded green cabbage
Thinly Sliced radishes
In a large bowl, combine pork, ginger garlic, fish sauce and lime zest. Using damp hands, form into 20 1 1/2” meatballs.
In a large skillet heat oil over medium-high. Add meatballs. Cook 12 to 15 minutes or until done(165 degrees), turning occasionally.
Serve meatballs with cabbage, carrots, radishes and lime wedges. Drizzle with lime juice.