Cilantro Lime Steak Bowl

The weather has been getting warmer and that means grill season is upon us!! We grill most of the summer and I can’t wait to try new recipes this summer. Grilled meats, vegetables and fruit – YUM!! I took advantage of the warm weather to whip up a steak bowl. You could always add in a scoop of cilantro rice; I opted to leave it out and pack my bowl with veggies. The steak had a great flavor even with only a short amount of time to marinate. I completely forgot to take it out of the freezer the night before to start thawing. Next time, I plan to marinate it for the full 2 hours to really pack in the cilantro lime flavor. Cilantro Lime Steak Bowl | Join Us, Pull up a Chair Continue reading


French Onion Pot Roast

There’s nothing more simple than throwing a chuck roast, onions and spices into a slow cooker and letting it cook all day long to show up 6 hours later and dinner is cooked. This pot roast was delicious and we all loved the cooked onions that went with it. I served it over egg noodles, a la “stroganoff.” It made for great leftovers too!

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Instant Pot Beef Stroganoff

Another delicious recipe made in my Instant Pot! I’m really enjoying the ability to make inexpensive cuts of beef taste like they’ve been cooking all day long in such a short amount of time. This was a big hit with everyone in my family including my 4 year old who is currently being super picky! I loved the addition of the spinach too!

My noodles were a little soft and when I make it next time, I’m going to try whole wheat noodles to see if that helps. If you’re using regular egg noodles, I would drop the time down 1-2 minutes to see if that helps. Even with the soft noodles, it was a delicious dish!

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Hearty Beef Stew

As you’ve probably noticed, it’s been a little quite on the blog the past week. Work has been busy, cheer is over and we’re all trying to slow down a little. I’m also working on getting back to eating healthy and working out again. My company is doing a “Maintain, Don’t Gain” challenge later this month for the holidays and I’m trying to get a jump start on it and actually lose weight.

The weather is so wonky (is that a real word?) lately and one day it’s cold and then the next day it’s warm. It makes it really hard to plan meals when I don’t know if we can grill one day or I need a bowl of this stew to warm up. This stew was delicious and everyone loved it. We ate it for dinner for two nights and two days for lunch…it was that good! It takes a little time to make, but it’s completely worth it!!

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Asian Skillet Slaw

It’s been an insane week here lately. Cooper and I both have had colds that we’re fighting and Madeline is in a walking boot. I want to restart March over again!

Now that the weather is finally turning, I’ve been trying hard to get back into eating healthy and working out again…especially since I have to run a 5K in May with Madeline. I found this recipe for a healthy slaw and it reminded me of an eggroll…without the roll. The kids were iffy on it, but I enjoyed it and it’s great that it’s made in one pan! Quick and easy!

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Beef and Cabbage Stir Fry

I haven’t made a stir fry in a while and we’ve been ordering Chinese food way too much, so I thought it was about time I made something at home. I have had this recipe saved for months and have been wanting to make it. I thought it would be something the kids would enjoy – WRONG. Madeline complained about it and Cooper ate only the carrots. He gets a pass though because later that night I realized he was burning up and had a high fever…which explains the absence of new posts last week. Surviving is the only thing that happens when you have a sick kid.

This meal came together really quickly…I think it took longer for me to get everything prepped than to do the actual cooking. I tossed it with whole wheat linguine noodles but you could serve it with rice or just eat it alone. The steak was super tender and I loved the flavor of the peanut-soy dressing.

Beef Cabbage Stir Fry | Join Us, Pull up a Chair

1/4 cup peanut butter
1/3 cup orange juice
3 Tbsp reduced-sodium soy sauce
1 Tbsp rice vinegar
2 tsp sugar
4 tsp canola oil, divided
3 garlic cloves, minced
1 lb sirloin steak, trimmed and thinly sliced
1 small head of Savoy cabbage, shredded
2 -5 Tbsp water
2 medium carrots, grated
4 oz button mushrooms, quartered
1/4 cup chopped unsalted roasted peanuts

In a medium bowl, whisk together the peanut butter, OJ, soy sauce, vinegar and sugar until smooth. Set aside.

In a large skillet or wok, heat two teaspoons of oil over medium-high heat. Toss in the minced garlic and stir until fragrant, then add in the steak. Cook until it’s browned but still pink in the middle. Transfer to a bowl and set aside.

Reduce the heat on your stove to medium and add in the remaining two teaspoons of oil. Add the shredded cabbage and two tablespoons of water. Stir the cabbage until it begins to wilt (about 5 minutes) and then add the mushrooms and carrots. Add additional water if needed to prevent the vegetables from sticking or burning. Once the mushrooms are cooked through and the cabbage is wilted to your liking, add the reserved steak and garlic to the pan. Pour the peanut sauce on and toss to coat. Serve and then sprinkle the peanuts on top if using.

Source: Eating Well Magazine

Cherry Jalapeno Beef Skewers

We’ve been doing a lot of grilling lately…the weather has been perfect and most of the time my husband mans the grill. But this time, I took over to make these beef skewers. I was offered the opportunity to review a few products from Gourmet Warehouse. I had never heard of the company before, but one of my food blogger friends told me about them and I was excited to learn I could pick a few products to try out. 
They carry a variety marinades, BBQ sauces and spice rubs/seasonings and are based in Hilton Head. I had a hard time narrowing down my selection, but I chose the mild cherry jalapeno BBQ sauce and honey garlic injectable marinade. Both products were something I had never used before and couldn’t wait for them to arrive. 
I immediately knew I was going to inject a roaster with the honey garlic marinade. I don’t have pictures for this recipe, but the chicken was so moist and flavorful! I only had a couple hours to let it marinade before I needed to get it in the oven, but in that short amount of time, it was amazing. 
For the BBQ sauce, I knew I wanted to used it to baste a piece of grilled meat. I was looking at the different cuts of beef at my butcher and saw they had top sirloin on sale. They had a few thin sliced pieces – light bulb moment! I could slice it into thin strips and make skewers out of it. The sauce is AMAZING! The combination of cherry and jalapeno is perfect – the sweetness of the cherries is cut with the mild heat of the jalapeno.My husband said “it was the best meal I’ve had in a long time.” I’m not sure if I should be mad at him or not for that comment.  I loved the sauce so much, that we used it on grilled chicken the next night. 
1 lb thin top sirloin, cut into one inch strips (approximately 1/4 inch thick)
Cherry Jalapeno BBQ sauce 
wooden skewers, soaked in water for 30 minutes
Skewer the beef and season both sides with salt and pepper. Once your grill is ready, place the skewers on the grill. Allow to cook for 2 minutes and then flip. After you flip, coat the top side with the BBQ sauce. Cook for one minute on the other side and then flip. Coat that side with BBQ sauce and let sit for one minute. Flip two more times so both sides of the beef is basted twice with the sauce. Remove from heat and enjoy! 
If you’ve never tried Gourmet Warehouse products before, check them out.

Meatloaf Parmesan

I rarely make meatloaf. I’m not sure why, it’s just something I don’t think about making when I’m putting together our weekly menus. I was searching Pinterest for inspiration last week and stumbled across a picture of this meatloaf….and onto our weekly menu it went. I had all the ingredients in my kitchen so I quickly throw everything together and into the oven it went.

Overall we were happy with it, but it was a little wet. I think next time I make it I’m going to up the amount of breadcrumbs. It was a great flavor and I liked the mixture of ground turkey and beef…changed it up and made it a lighter meatloaf.

1 lb ground beef
1 lb ground turkey
2 eggs
1/2 cup plain breadcrumbs
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
2 cloves garlic, minced
1 small onion, finely chopped
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup graded Parmesan cheese
1/2 cup marinara sauce
1/2 cup shredded Italian cheese blend
Preheat oven to 350 degrees. Lightly grease a loaf pan with nonstick cooking spray and set aside. 
In a large bowl, combine the beef, turkey, breadcrumbs, eggs, spices, onion and Parmesan cheese. Place the meat mixture in the loaf pan and form it into a loaf. Top the meatloaf with the marinara sauce.
Bake for 60 to 75 minutes. Remove from the oven, check to make sure the liquids are clear when pressed on and when its completely cooked, sprinkle the top with the shredded cheese. Place back in the oven until the cheese is melted. 
Remove from the oven and let rest for 5 to 10 minutes before slicing. 

Cheesesteak Buns: The Secret Recipe Club

Welcome to this month’s Secret Recipe club! Every month I look forward to my assignment for the Secret Recipe Club and I’m always excited to go and scour for a recipe. This month I was assigned C Mom Cook. I was excited to see I was assigned Shelley’s blog! Shelley and I met each other through the SRC and found out we don’t live too far from each other – small world!

I’m envious of Shelley’s bread making skills and knew I wanted to make something with homemade dough. I would have loved to make one of her many sourdough recipes or chocolate brioche buns. I knew this month was going to limited on time and settled on her recipe for cheesesteak buns. Since we’re both close to Philly, I figured it would be a great way to celebrate one of the famous foods of the area.

I whipped these together and I loved how quick and easy they were to make. They were great for dinner and perfect for lunch leftovers the next day. The best part…I had some leftover dough and made dessert ones with caramelized bananas. YUM!

First you’ll make the dough:
1 cup milk, scaled
1/4 cup sugar
1 Tbsp vegetable oil
2 1/2 tsp active dry yeast
3 cups flour
Once your milk has been scaled, add in the sugar, oil and salt. Let this mixture cool until it’s lukewarm (about 105-110 degrees). Add in the yeast and allow it to sit until the yeast is activated and becomes frothy, about 10-15 minutes. 
Sift the flour into a large bowl and then add the milk/yeast mixture. Using a stand mixer with a dough hook attached, combine the flour and wet mixture and knead using the mixture until the dough has formed into a ball. Leave the dough in the bowl and lightly spray with cooking spray and cover the bowl with a damp cloth. Allow to rise until it doubles in size – about 1 to 2 hours.
While the dough is rising, make the filling. 
1 medium onion, chopped
1 Tbsp olive oil
3/ 4 lb thinly sliced chipsteak
1 cup shredded cheddar cheese 
Heat the olive oil over a large skillet and add in the onions. Cook the onions until they start to caramelize. Break the meat into small pieces and add into the pan. Constantly move the steak pieces around the pan until it’s cooked through. Sprinkle with shredded cheese, cover the pan and remove from the heat. 
Once the dough has doubled in size, deflate it and divide it into 16 pieces. Roll each portion into a round ball. Using a rolling pin, roll the dough into a circle approximately two inches in diameter. Using your hands, gently pull the edges to make the circle large closer to three inches in diameter. Line a baking sheet with parchment paper and set aside. 
Place a heaping tablespoon of the filling into the middle of the dough. Gather the edges of the dough and seal the bun. Place each bun on the prepared baking sheet and bake at 400 for 15 minutes until they turn golden brown. 


Braised Short Ribs over Creamy Cheddar Cheese Polenta

My husband is a huge fan of short ribs and it seems whenever we’re out for a fancy dinner, that’s what he gets. I treated myself this Christmas and bought a dutch oven. I’ve been wanting one for a couple months and finally Kohls had a great sale that I couldn’t pass up. So far, I’m loving it and can’t wait to cook more using it.

These short ribs are amazing! They are fall off the bone delicious. I know whenever I want to make a special meal for my husband, this is what I’m going to make. The polenta makes a nice bed for the short ribs to rest on and I loved the first bite of short rib, polenta and sauce. YUM!

Short Ribs
8 whole beef short ribs
1/4 cups flour
4 Tbsp olive oil
1 medium onion, diced
3 medium carrots, diced
2 shallots, finely minced
2 cups red wine
2 cups beef or chicken broth
2 sprigs rosemary

Preheat oven to 350 degrees. Season the ribs with salt and pepper and then drege in the flour. Set aside while you heat the olive oil in a large dutch oven. Once the oil is hot, brown the ribs on all sides, approximately 45 seconds per side. Remove the ribs and set aside to rest.

Reduce the heat to medium, add the onions, carrots and shallots to the dutch oven and cook for 2 minutes. Add the wine and scrape the bottom of the pan to release the cooked on pieces of veggies and meat. Bring to a boil and cook for 2 minutes. Add the broth and then season with salt and fresh ground pepper. Add the browned ribs to the liquid. They should be almost submerged, if not, add additional broth so they are almost covered. Add in the rosemary sprigs.

Put the lid on the pan and place in the preheated oven. Cook for 2 hours and then reduce the heat to 325 and cook for an additional 30 to 45 minutes. The ribs should be fork-tender and just about ready to fall off the bone. Remove the pan and allow to sit covered for at least 20 minutes before serving. Skim any fat off the top of the broth before serving.

1 cup yellow cornmeal
1 tsp salt
2 Tbsp butter
4 ozs sharp cheddar cheese

In a medium pot, bring 4 1/2 cups water to a boil. Add the cornmeal in a thin stream, whisking continously to avoid clumps. I need to get better at this since our polenta was a little lumpy…it was still tasty!

Reduce the heat to low and simmer for 15 minutes. Season with salt and extra tablespoons of water as needed. When polenta is cooked, stir in the butter and cheese. Season with additional salt if needed.

Source: The Pioneer Woman