Archive for the Category » Beef «

Meat in the Electric Skillet

Unit: Electric Skillet

When you cook steaks, chicken or bone-in pork chops, heat electric skillet to 475. It will flash while it is heating up, then it will beep 3 times and stop flashing when it is ready to cook.

The electric skillet will fry meat without using oil because of the fat in the meat. If you use a marinade or breading, you will need to use a small amount of oil in the pan, since the meat isn’t in direct contact. You should also use a small amount of oil for any fish that’s not salmon. White fish can be baked with no oil if it’s frozen and you start with a cold pan. Cook on 400 for about 10 minutes and season with darn good and lemon.

Steak
Preheat pan, sprinkle darn good on both sides and tenderize well with a fork. Spread seasoning in so it’s not dry on the outside. Cool 2 minutes on each side, turn heat off and remove from pan. Let it rest for 1-2 minutes, then cut into bite sized pieces. Add 2 tablespoons of water to the pan and sprinkle more seasoning in the pan. Put steak back in the pan and cover (heat still off). Shake the skillet to coat the chicken and serve.

Chicken breast
See chicken breast and potatoes recipe.

Chicken thighs
Preheat pan. Season thighs in a ziplock back and shake to coat. Press skin side up in the skillet and cook 12 minutes with the lid tilted, flip and cook 12-18 more minutes (Depending in how many are in the pan). Remove with a metal spatula scraping under the chicken so the skin stays intact.

Pork chops (3/4 inch bone in)
Preheat skillet, season and tenderize pork. Press down and cook 4 minutes, flip and put the lid on 4 more minutes. Turn the heat off and let them stand for 6 minutes. Ooh tender and delicious!

More questions? Send us an email info@superiorhealthcompany.com

Print Friendly, PDF & Email

Roast, Vegetables and Black Forest Cake

(Unit: 6 or 8 Qt Dutch oven with Dome lid, Rack and Double Boiler)

2-4lb Chuck Roast
4-5 tbsp minced garlic
1 small Bottle Green Tabasco
Darn Good Seasoning
Pepper
Carrots
Onions
Potatoes

Put a piece of dry paper towel in Roaster and put between medium and med-hi heat. When paper towel is golden brown, the pan is ready. Sprinkle Darn Good generously on both sides of the meat and work in with a fork. Place roast in dry pan and press it down well. Brown Roast 6-10 minutes on each side. Once you have browned the second side, place ½” onion slices underneath the roast and add 1/2 cup water. Put ½ bottle of the Tabasco on the roast with the garlic. Put carrots and quartered potatoes and more onions on top of the roast. Sprinkle with Darn Good and add remaining Tabasco. Add rack and casserole pan with cake in it (See Black Forest Cake Recipe). Cover with the Dome lid. Turn heat down to med-low when water starts to bubble out the sides of the pan. Cook approximately 2 hours*.
You can make gravy from the drippings if desired.
(*Cooking time is about 30 min. per pound)
Nutrition: 12g fat; 331 cal; 324mg sodium; 6g fiber /serving

Print Friendly, PDF & Email

Davida’s Sloppy Joes

Unit: 3 Quart and steamer
Prep time: 5 min, cooking time 20 minutes

Ingredients:
1/2 lb. Ground Sirloin (90-93% lean)
1 can stewed tomatoes w/ bell pepper
1 can Tomato Paste
1 Tbsp Onion powder
1 Tbsp Minced Onion
1 tsp Minced Garlic
1 1/2 Tbsp Darn Good Seasoning
1/2 tsp black pepper

 

Directions:

Brown meat in the 3 quart and steamer with an inch of water in the bottom on medium high. Set the lid next to the stove upside down and set the steamer containing the meat on it. Pour the water out of the 3 quart saucepan, then pour in the meat and the rest of the ingredients. Turn heat to medium low for 5-7 minutes or until warm. Serve on a whole wheat bun or by itself with a vegetable.

Print Friendly, PDF & Email

Easy One Pot Spaghetti

Unit: 8 Quart Dutch Oven, Food Cutter

Prep: 10 min. Cook: 20 min. Serves 4

Ingredients:

1 lb. 90% lean ground beef

1 small package sliced mushrooms (optional)

3 cups tomato juice

1 can organic diced tomatoes (about 14.5 oz)

1 can(8oz) organic tomato sauce

2 quarters of a yellow or sweet onion (#2 cone)

1 tsp Darn Good Seasoning (try cajun for a kick)

1 tsp Italian Seasoning

6 oz Whole Grain Spaghetti, broken into pieces

1 oz parmesan cheese (#1 cone)

In the Dutch Oven, cook the beef, mushrooms and onion over medium heat until the meat is no longer pink. Add all other ingredients except spaghetti and cheese. Cover and cook until the pan signals. Stir in the Spaghetti and cover. Reduce the heat to low for 10 minutes. Check spaghetti for tenderness, then garnish with cheese and serve. Pair with a side of broccoli or asparagus.

NUTRITION FACTS: 10g fat (4g saturated), 414 calories, 565mg sodium, 71mg cholesterol, 48g carbohydrate, 6g fiber, 33g protein

This recipe is adapted from the Taste of Home Healthy Cooking Magazine. Because of the use of Darn Good Seasoning, the sodium has been reduced from 1,126mg sodium to 565mg!

 

Print Friendly, PDF & Email

Skillet Lasagna

Unit: Small Skillet, 3 or 4 quart and steamer, food cutter
Ingredients:
1 - Jar of Muir Glenn Organic Roasted Garlic Pasta Sauce(or other good sauce)
1 - 2 Stalks of Fresh Fennel Shredded on #1 Blade
4 oz. Mozzarella Cheese Shredded on #2 Blade
8 oz. of Cottage Cheese
5 - Leaves of Fresh Basil Torn up
3 - Uncooked Lasagna Noodles
2 TBSP of Italian Seasoning
1 - Lb. 90-10 Ground Beef
First steam the hamburger in the steamer. Sprinkle a liberal layer of Italian Seasoning over the meat after it is done. Put all of the meat in the bottom of the cold 8" skillet and add 1/2 of the sauce. Then shake a good layer of italian seasoning over the mixture and add the fresh fennel and fresh basil.
Next the place the lasagna noodles crossed over the mixture and then add the cottage cheese. Pour the remaining can of pasta sauce over the noodles and spread the mozzarella cheese over it. Finally sprinkle some Italian seasoning over the cheese. Place the skillet on medium heat until the valve clicks and then reduce the heat to low for 20 minutes.
NOTE: You can Double the recipe and cook this in the large skillet or Electric Skillet. In the Electric Skillet, use 375 degrees and reduce the heat to 210 for 20 minutes.

Print Friendly, PDF & Email

Beefy Mac and Cheese Skillet

Utensils: Electric skillet and 3 quart saucepan, food cutter

Ingredients:

1 lb. hamburger meat
1 med. onion, #2 blade
Darn Good Seasoning to taste
1 c. tomato juice
1 (10 oz.) can condensed tomato soup, undiluted
1 tsp. or tbsp. sugar
1 (8 oz.) box wheat elbow macaroni
4 oz (1/2 of a small block) 2% reduced fat cheddar cheese (#1 blade)

Preheat skillet to 350 degrees. Add hamburger, onion, and Darn Good. Cook until meat is lightly browned. Do not burn onion. Stir in tomato juice, tomato soup, sugar and chili powder. Simmer until thickened, stirring frequently. For macaroni, heat 2/3 pan of water in the 3 quart covered until the pan signals, pour in the pasta and cover. Shut off the heat and let stand for 10 minutes and drain. Add to meat mixture in electric skillet. Just before serving, cover meat and pasta mixture with cheese and heat until cheese starts to melt. Can be served from skillet.

Print Friendly, PDF & Email

Kofta Kebabs with Tzatziki

Recipe courtesy Food Network Kitchens Cookbook, Meredith Books, October 2003

Whether it's Indonesian satay, French brochette, or Turkish kebab, food on a stick is just plain fun. "Kofta" refers to kebabs made with ground rather than cubed meat.

Prep Time:15 min
Inactive Prep Time:30 min
Cook Time:20 min
Level:Intermediate
Serves:
4 to 6 servings

Ingredients Kebabs:
4 cloves garlic
1 tablespoon kosher salt, plus a pinch
1 pound ground beef chuck or lamb
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper
Olive oil, for brushing the grill
Tzatziki, recipe follows
Grilled flat bread

Directions:
Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.


Tzatziki: 

Yogurt Sauce (Greek yogurt and cucumber sauce)
2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
1 medium cucumber, peeled, halved, and seeded
2 teaspoons kosher salt, plus a pinch
1/2 clove garlic
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon dried mint, crumbled


If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.


Yield: 1 1/4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Inactive Prep Time: 1 hour
Ease of preparation: easy

-- Sent from my Palm Pre


Print Friendly, PDF & Email

Darn Good Beef Stew

Darn Good Beef Stew

Utensils: 4 quart or 6 quart saucepan

Ingredients:

2 lbs Stew Meat seasoned liberally with Darn Good Seasoning
1 24-oz can seasoned tomato juice, like V-8
2 tablespoons flour mixed in ¼ cup water
1 tablespoon Sugar
1 large onion, sliced
1 potato, diced
1 cup frozen crinkle cut carrots

Directions
:

1. Pre-heat 4 qt. or 6 qt. pan. Water drops will “dance” when dropped when pan is at the right temperature.

2. Trim meat of fat and brown in pre-heated pan using no fat or oil.

3. Stir in tomato juice; add vegetables.

4. Cover with the whistle open and cook on Medium heat until vapor escapes from the valve. Then place on low heat. Cook for about 1 hour or until meat is tender. 

5. During the last ½ hour of cooking, thicken the stew. Place the flour mixture in a container with a tight lid. Cover and shake well to mix; slowly pour the flour mixture into the stew while gently stirring.

Print Friendly, PDF & Email

Beef and Kahlua Chili

Ingredients:

    Beef and Kahlúa Chili

  • 3 tbsp canola oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1 1/2 lbs chuck steak, trimmed of excess fat and cubed
  • 1 green bell pepper, diced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried marjoram
  • 1 teaspoon cayenne pepper
  • 3 15 oz cans whole tomatoes
  • 2 15 oz cans black beans
  • 1 6 oz can tomato paste
  • 2/3 cup Kahlua coffee flavored liqueur
  • 1/4 cup chopped flat leaf parsley
  • Salt and pepper to taste
  • Sour cream
  • Diced shallots and shredded sharp white cheddar for serving

Directions:

Heat oil in a large Dutch oven over medium heat. Add onions and garlic, season with salt and pepper and reduce heat to medium low. Cook until onions are translucent, about 10 minutes, stirring occasionally. Increase heat to medium high. Add beef and brown on all sides for about 4 minutes. Add bell pepper and spices. Season again with salt and pepper. Add tomatoes, tomato paste, black beans and Kahlua. Stir in parsley and reduce heat to low. Cover and simmer for 1 1/2 hours. Serve chili topped with sour cream, shallots and shredded cheese.
Number of Servings: 10-12

Blogged with the Flock Browser
Print Friendly, PDF & Email

Beef and Eggplant Delight

Utensils: Electric Skillet

Ingredients:

1 lb. lean ground beef
1/4 c. chopped onion
1 tbsp. all-purpose flour
1 (8 oz.) can seasoned tomato sauce
3/4 c. water
1/4 c. chopped green pepper
1 tsp. oregano
1/2 tsp Darn Good Seasoning
1 sm. eggplant cut in 1/2 inch slices, peeled or unpeeled
1/2 c. sharp cheese, shredded

Preheat electric skillet to about 375 degrees and brown beef and onion. Spoon off excess fat. Sprinkle flour over the meat; stir well. Add next six ingredients; mix well. Season eggplant with Darn Good; arrange slices over the meat mixture. Cover; simmer at 230 degrees until eggplant is tender, 10-15 minutes. Top with shredded cheese. Pass grated Parmesan with plates.

Print Friendly, PDF & Email