Cabbage Rolls

These tangy cabbage rolls are a great winter dinner.

Cabbage Rolls

Step 1: Sauce

To a pot placed over medium heat, add:

1 Tbsp oil

1/4 cup onion, diced

1 tsp garlic, minced

Sauté for 2 minutes. Then stir in:

1 (15 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1/4 cup apple, grated

2 Tbsp brown sugar

1 Tbsp apple cider vinegar

Bring to a low boil, reduce heat to medium-low and simmer until needed.

Step 2: Cabbage Leaves

To a large pot, add:

1 qt water

Heat to boiling, then add:

1 head cabbage, triangular stem removed

Steam for 5 minutes, or until leaves are malleable. Carefully peel all of the leaves, keeping them intact as much as possible. Set aside.

Step 3: Filling

To a mixing bowl, add:

1/2 lb ground beef (uncooked)

1/2 lb pork sausage (uncooked)

2 Tbsp onion, minced

1 egg

1/4 cup breadcrumbs

1 cup rice (cooked)

1/2 tsp salt

1/2 cup sauce prepared in Step 1

Use hands to mix well.

Step 4: Cabbage Rolls

• Preheat oven to 350F.

Spritz a 13”x9” baking dish with non-stick spray

1. Select a cabbage leaf

2. Add a spoonful* of filling

3. Fold or roll to contain the filling

4. Place in baking dish

5. Repeat with remaining cabbage leaves and filling

Pour sauce (Step 1) over prepared cabbage rolls. Cover tightly with aluminum foil. Bake at 350F for 75 minutes. Remove from oven and rest for 10 minutes before serving.

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Brenda’s tips:

• Serving size: 8 servings

• *Cabbage heads come in various sizes, so ration the filling accordingly

• This recipe freezes well. Prepare completely, including covering with aluminum foil, then wrap tightly in plastic wrap. Freeze for up to 2 months. Remove from freezer, remove plastic wrap and bake at 350F for 2 hours.

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Window to B’s kitchen . . .

Shredded Beef Enchiladas

These enchiladas are shrouded in a rich, beefy sauce and bursting with shredded beef and melty cheese. Prepare in advance, storing in the refrigerator until ready to bake. This recipe also freezes well.

Shredded Beef Enchiladas

Step 1: beef

To the bowl of a slow cooker, add:

1 cup beef broth (or water)

1 (15 oz) can diced tomatoes

1 (4 oz) can diced green chilies

2 lbs beef roast, trimmed

Season with:

2 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp oregano

Cover and cook on low for 8 hours (or high for 4 hours).

• Strain, retaining the liquid

• Shred beef, set aside

Step 2: sauce

To a medium saucepan, add:

2 Tbsp cornstarch

2 Tbsp water

Whisk together, continue whisking while pouring in:

Cooking liquid, retained from roast

Heat over medium-high heat until thickened, whisking continuously. Remove from heat.

Step 3: assemble & bake

• Preheat oven to 350F

Prepare 9” x 9” baking dish by spraying with non-stick baking spray. Pour ~1/2 cup of sauce (Step 2) into bottom of baking dish.

1. Select 1 flour tortilla

2. Sprinkle with ~2 Tbsp cheese

3. Spoon in 1/8 portion shredded beef

4. Roll up and place in baking dish

5. Repeat steps 1-5 with remaining 7 tortillas

Pour remaining sauce (Step 2) over the rolled enchiladas.

Bake at 350F for 20 minutes (uncovered). Remove from oven and sprinkle with:

1 cup shredded cheese

Return to oven and bake an additional 5 minutes.

Serve hot, garnished with cilantro and sour cream.

Additional recommended toppings:

• shredded lettuce

• diced tomatoes

• sliced olives

• chopped green onions

• salsa

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Brenda’s tips:

• Serving size: 8 enchiladas

• Flour tortillas are recommended but can be replaced with 12 corn tortillas

• Optional: if you’re not eating right away, cover baking dish with tinfoil and store in refrigerator (up to 24 hours) until ready to bake. Increase baking time by 15 minutes due to the cold start, baking 35 minutes + 5 minutes with cheese.

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Window to B’s kitchen . . .

Beef and Broccoli

Fresh steamed broccoli complements tender steak strips drenched in flavorful gravy.

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Beef and Broccoli

Step 1: rice

Start rice

Step 2: assemble sauce

To a small mixing bowl, add:

3 Tbsp soy sauce

3 Tbsp brown sugar

2 Tbsp cornstarch

2 tsp garlic chili sauce

1/4 tsp ground ginger

1 cup beef broth

Whisk together, set aside.

Step 3: steam broccoli

To a small pot, add:

1/2 cup water

1 head broccoli, trimmed and cut into bite-size pieces

Place over high heat, bring to a boil, cover and shut off heat. Leave covered for 5 minutes, remove lid and drain. Set aside until serving.

Step 4: beef & sauce

To a skillet, heated to medium, add:

1 Tbsp oil

1 lb steak, sliced thin against grain

1/4 cup onions, sliced thin

1 tsp minced garlic

Sauté for ~5 minutes until vegetables are tender. Push the beef to one side, pour in:

Sauce assembled in Step 2

Continuously stir as it will thicken quickly into gravy, cook for ~1 minute.

Serve hot with steamed broccoli and rice.

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Brenda’s tips:

• Serving size: 4 servings

• If desired, peel and slice the stalk and add it to the broccoli florets

• Tip: mostly frozen steak will slice more easily than fully defrosted steak

• If using a tough cut of steak, like round steak, cook the steak in the crockpot on high for ~3 hours, then slice and add with the onions and garlic

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Window to B’s kitchen . . .

Sloppy Joes

This tangy beef sandwich is easy and fast, making the perfect weeknight dinner.

As with any recipe shared by Sheryl, these are delicious and should be added to your menu asap.

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Sloppy Joes

To a large skillet, add:

1 lb ground beef

Cook over medium heat until browned and cooked through. Skim off rendered fat and season with:

1/2 tsp seasoned salt

1/4 tsp garlic powder

1/8 tsp ground red pepper

Stir in:

3/4 tsp Worcestershire sauce

3/4 tsp mustard

1 (8 oz) can tomato sauce

1/4 cup ketchup

2 Tbsp brown sugar

2 tsp vinegar

Simmer for ~10 minutes. Serve hot over Soft Pretzel Buns or Quick Hamburger Buns.

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Brenda’s tips:

• Serving size: 4 servings

• This recipe is delicious using either ground beef or chopped steak.

Bacon Wrapped Hotdog

If you want to eat the most delicious hot dog anywhere, take a trip to NYC’s East Village and visit Crif Dogs. Try one of their signature dogs - the Chihuahua. Each hot dog is wrapped in bacon. Bacon! And deep fry it to exceptional crispness. Placed on a soft bun with slices of fresh avocado and a smear of sour cream. Don’t forget a side of tots.

Crif Dogs was one of many adventures that solidified our friendship.

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Bacon Wrapped Hotdog

In an electric fryer (or a deep pot on the stove), heat:

2” - 3” oil (canola recommended)

• Exact amount dependent on volume of cooking vessel

• Heat to 350F to 375F

While oil heats, prepare 8 hotdogs.

Select:

1 hot dog

1 strip of bacon

Starting on one end of the hot dog, wrap the hotdog in a spiral pattern to cover the hot dog. Tuck the bacon ends under the parallel wrap so that it will stay together during deep frying.

Repeat with remaining hot dogs and bacon.

Check electric fryer, when desired heat is reached, add 4 wrapped hotdogs. Fry for ~4 minutes so the bacon is crisp.

Remove cooked hotdogs from fryer and pat dry, set aside. Repeat with remaining hotdogs.

Prepare:

1 bun

Spread lightly with:

Sour Cream

Add:

2-3 avocado slices

Fried bacon-wrapped hotdog

Serve immediately.

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Brenda’s tips:

• Serving size: 8 servings

• Baking instructions: wrap hotdogs and place prepared hotdogs on a baking sheet lined with parchment paper. Bake at 400F for 10 minutes, turn hotdogs and bake an additional 10 minutes. Serve hot.

HOW TO: Skillet Rib Steak

There are many ways to cook a steak. This is one that we like - because it preserves all the deliciousness natural to a rib steak, enhanced by a dash of garlic and seasoned salt.

For high temperature searing, start with a hot skillet. Cast iron is ideal because the skillet can handle the heat necessary for a crisp sear.

Note: eating anything is at your own risk; educate yourself to understand recommendations from food safety experts.

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HOW TO: Skillet Rib Steak

• Rib steak needs to be completely defrosted before beginning this recipe: defrosting tips

• Trim any excess fat

• Debone if desired

Place cast-iron skillet over MEDIUM-LOW heat. Allow to heat for 5-10 minutes.

Increase heat under skillet to MEDIUM. One minute later, to hot skillet add:

~1 Tbsp butter

Swirl the butter around the pan as it melts. Once it is melted, add:

Rib steak

Season with:

Seasoned salt

Cook for 2 minutes. Using a fork or tongs, flip the steak. Season with:

Garlic salt

Cook for 2 minutes.

Repeat, flipping every 1-2 minutes until desired internal temperature is reached.

• Blue Steak: 110 F

• Rare: 120 F

• Medium Rare: 130 F

• Medium: 140 F

• Medium Well: 150 F

• Well: 160 F

Remove from pan, allow to rest ~1 minute and serve hot.

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Brenda’s tips:

• Serving size: 2 (~4 oz) per steak

• High temperature searing is only one method for cooking steak, but it consistently produces delicious results.

• Note: food-born illnesses are more common in meat. Eating anything is at your own risk; educate yourself to understand recommendations from food safety experts.

Pea and Carrot Casserole

There are a few casseroles that need to be added to any dinner menu rotation - this is one. It is:

• a Saunders family favorite

• a comfort food casserole

• a great hamburger recipe

Make this tonight and find a new favorite.

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Pea & Carrot Casserole

Step 1: Beef

To a skillet heated to medium, add:

1 lb ground beef

Brown beef, breaking it up as it cooks through. Then add:

1 (8 oz can) tomato sauce

1 tsp seasoned salt

1 tsp garlic powder

Fold together, set aside.

Step 2: Pasta & Veggies

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 cup carrots, 1/4” diced

Cook for 5 minutes. Then add:

1/2 tsp salt

8-10 oz pasta (egg noodles recommended)

Reduce heat slightly, to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended cooking time for best results

Then stir in:

1 cup frozen petite peas

Rest 1 minute, then drain through a colander. Return to pot. Stir in:

1 (16 oz) pkg cottage cheese

1 cup milk (or cream)

Set aside.

Step 3: Assemble & Bake

Spray a 13”x9” casserole dish with non-stick spray

In the prepared casserole dish, layer:

• 1/2 pasta & veggie mix

• 1/2 cup grated cheese

• 1/2 ground beef mix

Repeat. Cover tightly with aluminum foil.

Bake at 350F for 45-60 minutes. Serve hot.

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Brenda’s tips:

• Serving size: 4 to 6 servings

• Freezer option: this casserole can be fully prepared and assembled in a metal pan. Freeze instead of baking. Two hours before dinner: remove from freezer, place in oven and bake at 350F for 90 minutes (or until heated through).

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Window to B’s kitchen . . .

Oven Stew

Oven Stew

• Spray a 13”x9” casserole dish with non-stick spray

To the prepared casserole dish, add:

~1 lb potatoes, peel and cut into 1” cubes

~1 lb carrots, peel and slice into 1” slices

1/2 lb ground beef, cooked and drained

1 (10.5 oz) can cream of mushroom soup

1 cup beef broth

1/2 tsp seasoned salt

1/2 tsp garlic salt

Fold together. Cover tightly with aluminum foil. Bake at 350F for ~90 minutes. Casserole is done when the vegetables are fork tender. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Add steakhouse seasoning for alternate great flavor

• Substitute bouillon and water for the beef broth if needed

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Window to B’s kitchen . . .

Chicken Fried Steak

Comfort food. Chicken Fried Steak is a classic.

The star of this dish, cube steak is simply round steak that has been intensely tenderized. Ideally you’ll just want to purchase cube steak that has already gone through a blade tenderizer or knife tenderizer. But if needful, then follow the method we recommend to tenderize chicken - give the round steak a few good whacks to turn in into cube steak.

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Chicken Fried Steak

Step 1: Prep Station

Select three pie tins, and fill as follows:

1. To Tin 1 add:

   1/2 cup flour

   1 tsp garlic powder

   1 tsp seasoned salt

   Sift together.

2. To Tin 2 add:

   1 egg

   1 Tbsp Worcestershire sauce

   Whisk together with a fork.

3. To Tin 3, add:

   1 sleeve saltine crackers, crushed

Step 2: Bread Beef

If not pre-portioned, divide into four pieces:

1 - 2 lbs cubed steak*

Select one piece of steak:

• Dredge in the prepared flour in the Tin 1, flip to coat other side

• Immerse in the egg mixture in Tin 2, coating both sides

• Remove and press into the crushed crackers in Tin 3, covering completely

• Transfer coated cube steak to a clean plate

• Repeat until all steaks are coated

Step 3: Sear

• Preheat oven to 350F

• Preheat a 10” oven-proof skillet over medium heat

To the preheated skillet, add:

1/4 cup oil

Heat to sizzling, then add:

Breaded Cube Steaks

Cook for 3-4 minutes, until the breading has browned. Flip steak and sear on the other side for 3-4 minutes.

Step 4: Finish

Transfer oven-proof skillet to the preheated oven. Roast cube steaks at 350F for ~10 minutes.

Serve hot with Mashed Potatoes and Country Gravy.

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Brenda’s tips:

• Serving size: 4 servings

• *Cube steak: round steak that has been tenderized with a blade tenderizer. Make your own cube steak by following the method we recommend to tenderize chicken.

Tater Tot Casserole

A comfort food classic, Tater Tot Casserole should be a part of every childhood.

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Tater Tot Casserole

• Preheat oven to 350F

• Prepare an 8”x8” baking dish, spritz with non-stick spray, set aside.

To a skillet, add:

1/2 lb ground beef

Cook over medium heat until browned and cooked through. Skim off rendered fat and add:

2 Tbsp onions, finely chopped

1 tsp garlic, minced

1/4 tsp seasoned salt

Continue to cook for about 5 minutes. Remove from heat and stir in:

1 (10.5 oz) can cream of mushroom condensed soup

1/2 cup sour cream

1 Tbsp Worcestershire sauce

Fold together and pour into prepared 8”x8” baking dish.

Sprinkle with:

1/2 cup cheese, shredded

In a single layer, place:

1 (32 oz) pkg tater tots

• Most likely will not use the full bag

Bake at 350F for 35-45 minutes, until tots are golden brown. Serve hot.

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Brenda’s tips:

• Serving size: 4

• Recommended to serve a hot vegetable as a side dish, or add 1 cup frozen veggies to the beef mixture

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Bacon & Blue Cheese Meatloaf

The tangy saltiness of blue cheese is magnified in this meatloaf.

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Bacon & Blue Cheese Meatloaf

Step 1: Sauce

• Line a 8”x4” bread pan with aluminum foil, set aside.

For the sauce, stir together in a small bowl:

2 Tbsp tomato sauce

2 Tbsp brown sugar

1/4 tsp hot sauce

Set aside.

Step 2: Loaf

Heat a skillet to medium, add:

1 tsp oil

1/2 cup onions, finely diced

1 tsp garlic, minced

Sauté. Set aside.

To a medium mixing bowl, add:

1/4 cup bread crumbs

1 tsp seasoned salt

1 tsp dried parsley

1/4 tsp pepper

Sautéed garlic & onions

Toss together, then add:

1 lb ground beef, defrosted

1 egg

1 Tbsp Worcestershire sauce

1 tsp mustard

1/4 cup blue cheese crumbles

Use hands to mix well.

• Form into a loaf and place in prepared pan

• Spoon sauce over loaf

Optional - top with:

2 slices bacon (uncooked), cut into 1/4” slices

Step 3: Bake & Serve

Bake at 350F for 60 minutes, internal temperature minimum of 160F. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• To create a completely different and equally amazing alternative, change up the cheese. Simply cube or grate and replace the blue cheese.

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Window to B’s kitchen . . .

Sheet Pan Haystacks

A great way to use leftover chili (or canned chili) for an easy weeknight dinner. This also presents beautifully as a party platter.

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Sheet Pan Haystacks

Prepare each item on the list and assemble on a sheet pan, following the example in the photograph or creating your own design:

1. Tortilla chips

2. Cheese, shredded

   • Optional: broil cheese and chips for 1 minute to melt the cheese

3. Chili: make or preheat as needed

   • Pressure Cooker Chili

   • Texas Chili

   • Big Batch Chili

   • Your favorite canned variety

4. Lettuce, chopped

5. Tomatoes, diced

6. Sour cream & green onions

Serve immediately.

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Brenda’s tips:

• Serving size: 4 to 8

• Optional additions:

  • Olives, sliced

  • Salsa

  • Guacamole

  • Cilantro, chopped

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Window to B’s kitchen . . .

Corned Beef & Cabbage

Corned beef is basically a slab of beef that has brined in a spiced salt bath. For superb corned beef, plan to salt brine the beef for 5 days. To achieve the traditional pink hue use curing salt - but go ahead and leave it out if you’re indifferent about the color, as I am.

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Corned Beef & Cabbage

5 days prior to serving, prepare brine . . .

To a large pot, add:

1 qt water

1 cup coarse salt

1/2 cup brown sugar

1 Tbsp curing salt* (optional)

1 tsp mustard seed

1 tsp black pepper corns

1/2 tsp whole cloves

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp dried rosemary

1/2 tsp ground ginger

2 bay leaves

Bring to a boil, simmer for 5 minutes. Stir in:

1 qt cold water

Refrigerate brine for 1 hour.

One hour later . . .

To a 2 gallon resealable bag, add:

2 lb brisket

Chilled brine

2-4 cups cold water

Seal, being sure to remove all air, and place flat in a 13”x9” pan ensuring that the beef is completely submerged**. Refrigerate for 5 days, flipping the bag daily.

5 days later . . .

To a large pot, add:

Brined beef, thoroughly rinsed

2 cups water

2 bay leaves

Bring to a boil over high heat, reduce heat to medium-low to retain a low simmer. Cook for 2 hours. Add:

4 cups water

1 onion, quartered

4 carrots, halved

4 potatoes, quartered

1 tsp salt

Simmer for 30 minutes longer. Finally add:

1 head cabbage, cut into 8 wedges

• When cutting, keep the core attached to all wedges so that the leaves stay together

Simmer for 30 minutes to finish. Thinly slice the beef across the grain. Serve hot.

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Brenda’s tips:

• Serving size: 4 to 8 servings

• *Curing Salt: sometimes referred to as “pink salt” (it is NOT Himalayan salt), will create the signature pink color in the meat. As the brisket will be fully cooked, it is not essential it be cured and therefore the curing salt is optional in this recipe.

• **The beef will float, so consider placing something heavy on top while it’s in the refrigerator to ensure that it stays completely submerged in the brine

• This recipe makes enough brine for up to 4 lbs of brisket, so increase as desired

• Extend the brine time up to 8 days if needed

• Recipe works great in a slow cooker, increase cooking time to 8 hours

• This recipe is inspired by Alton Brown’s Corned Beef

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Window to B’s kitchen . . .

Crispy Mongolian Beef

Crispy Mongolian Beef

Step 1: Pasta

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (spaghetti recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

• Once cooked, remove from heat, drain water, and set aside

Optional: While pasta cooks, continue with steps 2 & 3.

Step 2: Prepare sauce

To a mixing bowl, add:

1 cup beef broth

4 Tbsp brown sugar

3 Tbsp soy sauce

2 Tbsp peanut butter

1 tsp vinegar

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp chili garlic sauce

1/2 tsp Chinese five spice

1/4 tsp red pepper flakes

1/4 tsp pepper

Stir together until well blended, set aside.

Step 3: Prepare steak:

Caution: always be careful when frying - even in shallow oil.

To a 9” or 10” cast iron skillet, add:

1/4” oil*

Begin preheating over medium heat.

Slice:

1 1/2 lb sirloin steak, cut into 1/8” strips

Dredge strips in:

1/2 cup cornstarch

Fry in small batches in the preheated skillet. Using heat-proof tongs:

1. Carefully & quickly, piece by piece, add the coated beef strips to the hot oil

2. Cook for ~2 minutes, or until golden

3. Flip each piece to other side, cooking an additional 2 minutes or until golden

4. Transfer cooked beef strips to a bowl

Once all of the beef is fried, pour 1/2 cup of the prepared sauce into the hot skillet. Cook for ~1 minute.

Return all of the fried beef strips to the skillet and toss with the reduced sauce.

Step 4: Finish

Drain pasta, return to pot and add the remaining sauce. Simmer for 3-5 minutes.

Serve the fried beef over the pasta, garnished with:

Green onions, sliced

Serve hot.

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Brenda tips:

• Serving size: 4

• *The oil added to the skillet is not specified in cups or ounces, but instead adding oil until it is 1/4” deep in the skillet - this direction is given because two skillets that are marketed as the same size may have vastly different volumes (due to shape) and the depth of the oil is the important element.

• When cooking, “dredge” refers to coating the item with a dry ingredient, in this recipe it is corn starch.

Salisbury Steak

A great way to dress up ground beef, Salisbury Steak comes together using a short list of pantry staples for a decadent dinner.

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Salisbury Steak

Step 1: Prepare “steak” patties

• Begin preheating 9” or 10” skillet over medium/medium-high heat.

To a mixing bowl, add:

1/2 lb ground beef

2 Tbsp breadcrumbs

1 egg yolk

1 tsp ketchup

1/2 tsp mustard

1/2 tsp garlic powder

1/2 tsp seasoned salt

1/2 tsp Worcestershire sauce

Mix together, working the ingredients together with your hands until everything is evenly incorporated.

• Divide into 4 equal portions

• Compress and form each portion into a 2”-3” patty

Step 2: Sear

To the preheated skillet, add the prepared patties. Cook for 2-3 minutes until there is a crisp sear, then flip and cook an additional 2 minutes to sear the other side. Transfer patties to a covered dish. Use the skillet to make the gravy.

Step 3: Prepare gravy

Reduce heat to medium and to the same skillet add:

1 Tbsp butter

1/4 cup onions, minced

1 tsp garlic, minced

Sauté for 2 minutes, then add:

1 (6 oz) can mushrooms, drained

Continue to cook for ~2 minutes. Push everything to one side of the skillet. In the other side of the skillet, make a roux:

2 Tbsp butter

2 Tbsp flour

Whisk flour into melting butter while cooking for 2 minutes on medium heat. Stir together everything in the pan.

Whisking continuously, add:

1 1/2 cup beef broth

Once smooth, also add:

1 Tbsp ketchup

1 tsp Worcestershire sauce

Simmer for 1 minute, reduce heat to medium-low.

Step 4: Finish steaks

Transfer the seared ground beef steaks back into the pan with the gravy, cover and simmer on medium-low for 10-15 minutes.

Serve over mashed potatoes.

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Brenda tips:

• Serving size: 4

• This recipe is also delicious using fresh mushrooms, simply peel & slice before adding to the onions & garlic

Chipotle Rice Bowls with Barbacoa Beef

These Chipotle Rice Bowls with Barbacoa Beef are the perfect way to transform leftover beef roast into a new and delicious dinner. Inspired by the Barbacoa Beef at Chipotle, these rice bowls can be custom assembled to fit a variety of taste preferences. Brenda’s favorite combination inspired this recipe.

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Chipotle Rice Bowls with Barbacoa Beef

Step 1: Prepare Chipotle Purée

• Purée one can of chipotle peppers in adobo sauce

• Set aside 1 Tbsp chipotle purée to use in Step 2.

• Freeze the remaining purée, following the directions provided here.

Step 2: Prepare Barbacoa Beef

• Using leftover Beef Roast, prepare one batch of Barbacoa Beef.

• While the beef simmers, continue to Step 3.

Step 3: Prepare Chipotle Black Beans

• Using either canned or cooked dry beans, prepare one batch of Chipotle Black Beans.

• While the beans simmer, continue to Step 4.

Step 4: Prepare Cilantro & Lime Rice

• Using long grain white rice, prepare one batch of Cilantro & Lime Rice.

• While the rice cooks, continue to Step 5.

Step 5: Prepare Toppings

• Prepare:

• Lettuce, chopped

• Tomatoes, diced

• Corn, steamed

• Guacamole, homemade

• Salsa, homemade

• Sour Cream

• Cilantro, chopped

Step 6: Assemble & Serve

Layer in a bowl:

1. Rice

2. Beans

3. Beef

4. Toppings of choice

Serve hot.

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Brenda’s tips:

• Serving size: 4

• Inspired by the Barbacoa Bowls at Chipotle, these are great for a small family dinner or multiply the recipes to feed a crowd.

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Window to B’s kitchen . . .

Barbacoa Beef

This spiced beef is perfect for Chipotle Rice Bowls or tacos or Barbacoa Salads. This recipe uses leftover roast beef, making it very quick to put together.

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Barbacoa Beef

To a medium pot, add:

2 Tbsp apple cider vinegar

1 Tbsp lime juice

1 Tbsp chipotle pepper purée

1 tsp garlic powder

1 tsp cumin

1/2 tsp oregano

1/2 tsp pepper

1/2 tsp salt

1/8 tsp cloves, ground

1/4 cup chicken broth

Whisk together, then add:

1 lb beef roast, cooked and chopped into 1” pieces

1 bay leaf

Bring to low boil, reduce heat and simmer for ~30 minutes.

Shred lightly. Serve hot.

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Brenda’s tips:

• Serving size: 4

• This recipe can be made in a crockpot. Simply assemble ingredients in a slow cooker and increase cooking time to 2 hours.

Quick Taco Salad

To Brenda, this is the absolute best Taco Salad. Sure, you can add other ingredients to the salad, and Brenda will share a recipe for a loaded-style taco salad later, but this is all you need for an insanely delicious and quick salad. This salad is even better whenever garden-fresh tomatoes are available too.

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Quick Taco Salad

To a large skillet, warmed to medium, add:

1 lb ground beef

Cook until evenly browned. Drain fat, then season with:

Seasoned salt

Garlic salt

Set aside to cool.

Chop:

1 head lettuce

Grate:

1 cup cheese

Dice:

2-4 tomatoes

Build the salads directly on four dinner plates, evenly dividing the prepared ingredients, and layering as follows:

1. Lettuce

2. Cheese

3. Tomatoes

4. Ground beef, cooked

Serve with:

Nacho Cheese Doritos

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Brenda’s tips:

• Serving size: 4 salads

• You can use the Doritos to scoop up the salad to avoid utensils all together

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Window to B’s kitchen . . .

Roast Beef Stroganoff

This recipe is the most decadent way to make this savory dish. This recipe is also a great way to use up two leftovers: Roast Beef and the Beef Gravy.

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Roast Beef Stroganoff

To a large pot, add:

~1 qt water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (fusilli recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

While pasta cooks, prepare the sauce.

To a large skillet, heated to medium, add:

1 tsp oil

1/4 cup onions, finely diced

1 tsp garlic, minced

Sauté for 1 minute, then add:

2 cups fresh mushrooms, peeled & sliced

Continue to cook, stirring regularly, until mushrooms are tender, about 2 minutes.

Add:

1 1/2 cups beef broth*

2 Tbsp ketchup

1 tsp Worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

Increase heat to Med-High and bring to a boil.

While heating, in a small jar combine:

1/4 cup warm water*

3 Tbsp flour*

Shake until smooth. Once beef broth is boiling, pour the mixture into the broth, whisking continuously.

• Pro-tip: pour water and flour mixture through a wire strainer to avoid lumps

Continue cooking at a rolling boil for about 1 minute.

Reduce heat to Med-Lo. Stir in:

1/2 cup sour cream

Add:

1 1/2 cups roast beef, fully cooked and chopped into ~1/2” cubes

Fold in, being careful not to break up the pieces.

Simmer until pasta is finished cooking.

Drain pasta. Add to sauce. Fold together.

Serve hot.

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Brenda’s tips:

• Serving size: 4

• *If available, substitute ~ 2 cups Beef Gravy for the Beef Broth & flour mixture.

• This recipe works great with canned mushrooms, simply substitute one can mushroom stems & pieces for the fresh mushrooms. You may want to give them a quick chop to create uniform pieces.

HOW TO: French Dip

Crisp bread, flavorful broth and tender beef . . . simply divine.

Done right, this sandwich will be a new favorite at your table. It is best to use the broth that is created when slow-cooking a beef roast, as that flavor is unbeatable.

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HOW TO: French Dip

1. Bread

This is best on a fresh loaf of Brenda’s French Bread

• Plan 2.5 hours to make the bread fresh OR

• Substitute: bakery crusty rolls

2. Meat

Using leftover fully cooked Roast Beef:

• Trim the fat and remove any bones

• Slice tender beef 1/4” thick, across grain, for sandwiches

• Retain the beef broth for the Au Jus (below)

3. Cheese

Select & slice your favorite melting cheese, recommended:

• Provolone or

• Mozzarella or

• Cheddar

4. Au Jus

To a small pot, add:

1 1/2 cups beef broth (skim fat prior to measuring)

1 Tbsp Worcestershire sauce

1/4 tsp garlic powder

Taste test. If bland, add salt (~1/8 tsp).

Simmer for 10-20 minutes, reducing slightly. While simmering, assemble:

5. Sandwiches

Build the sandwiches:

• Cut loaf into desired lengths (4 to 8”)

• Slice loaf lengthwise

Layer (amounts subject to personal preference):

Mayonnaise

Roast beef, sliced

Pepper

Salt

Cheese

Keep the sandwich open-faced, placing both sides on pan and put in toaster oven.

• “Toast” for 3-5 minutes, until cheese is melted.

• Alternately, “broil” for 2-5 minutes in the oven

Close sandwich.

6. Serve

Toasted sandwich with a bowl of hot Au Jus for dipping.

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Brenda’s tips:

• Serving size: Au Jus recipe serves 4, and can be multiplied or divided.

• Substitute as desired. The very best results will be achieved by using Brenda’s recipes for Roast Beef and French Bread as they provide the perfect flavor & texture.

• The flavor of the Au Jus is dependent on the beef broth that is used. Brenda recommends using the leftover broth created when making a slow-cooked beef roast. The broth will have flavor from slow-cooking the meat & spices that simply can’t be matched.

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Window to B’s kitchen . . .