Main Dish Articles

Slow Cooker Amish pot roast

Ingredients

3 pounds chuck roast
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ cup soy sauce
1 cup prepared coffee
1 tablespoon Worcestershire sauce
1 large white onion, halved and thinly sliced
2 bay leaves
2 tablespoons cornstarch
3 tablespoons cold water
Fresh ground black pepper (to taste)
fresh chopped parsley, to garnish (optional)
Directions
1. Heat vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the chuck roast to the pan, and sear on all sides until fully browned, but not cooked through. Remove roast from the skillet and place in the slow cooker.
2. Season the roast with garlic powder, oregano, and black pepper. Massage the seasonings into the roast on all sides with your hands.

3. Add the onions and bay leaves around the roast, and add the coffee, soy sauce, and Worcestershire sauce over the ingredients.
4. Cover slow cooker and turn on LOW power for 9 hours. Avoid removing the lid for at least 8.5 hours.

5. After 8.5-9 hours, remove the lid, and discard the bay leaves. Remove the roast from the crockpot. Place on a plate and cover with aluminum foil.

Discard excess grease floating on top of the crockpot using a spoon or paper towel.
6. In a small bowl, combine the cornstarch and cold water. Whisk together until well blended. Add the cornstarch mixture to the brown onion gravy, and stir until combined. Cover the slow cooker, turn power to HIGH, and allow gravy to thicken for about 20 mins.

7. Shred the pot roast using two forks. Once sauce is thickened, add the beef back into the gravy, and stir. Allow to sit until the beef is brought back up to temperature, about 5 mins.
Remove lid and serve from the crockpot onto individual plates using a ladle.
Garnish with parsley (optional),

Crockpot Ribs Recipe

Crockpot Ribs Recipe

Ingredients
6 pounds St. Louis-style pork spareribs or baby back ribs (see note)
3 tablespoons smoked paprika or regular paprika
3 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
½ teaspoon crushed red pepper flakes
24 ounces BBQ sauce store-bought or homemade (1 jar) – Blue’s Hog original recommended
¼ cup apple cider vinegar (if the barbecue sauce is on the sweet side)
direction :
Set the slow cooker to low and spray with non stick cooking spray. (I always spray the underside of the lid to help with cleanup.)
Remove the silver membrane from the back of the ribs. Here’s a video with instructions. (You might have bought ribs with the membrane removed, and if so, skip this step.)
6 pounds St. Louis-style pork spareribs
In a small bowl, whisk together the paprika, brown sugar, salt, black pepper and red pepper flakes. Rub the dry-rub mix evenly over the ribs.
3 tablespoons smoked paprika,3 tablespoons brown sugar,1 tablespoon kosher salt,1 tablespoon ground black pepper,½ teaspoon crushed red pepper flakes
Brush both sides of the rib with barbecue sauce and set the ribs in the slow cooker standing upright with the meaty side against the inside wall, of the slow cooker.
24 ounces BBQ sauce
Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the cider vinegar over the ribs.
¼ cup apple cider vinegar
Cover and cook on low 5-6 hours or until the meat is fork-tender.
Serve with additional store-bought barbecue sauce or strain the juices, from the pan, through a fine-mesh strainer into a medium saucepan. Bring the sauce to a boil, reduce the heat to low and simmer 15-20 minutes or until the mixture has reduced to 2 cups.
To serve, slice the meat between the bones and serve with barbecue sauce

Sizzling and Spicy Fajitas Steak

Sizzling and Spicy Fajitas Steak

For the Marinade:

1 1/2 pounds skirt steak or flank steak
1/4 cup lime juice
1/4 cup orange juice
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to your desired spice level)
Salt and black pepper to taste

For the Fajitas:

2 large bell peppers (red, green, or yellow), sliced
1 large onion, thinly sliced
2 tablespoons vegetable oil
8 small flour tortillas

For the Toppings:

Salsa, guacamole, sour cream, shredded cheese, and fresh cilantro

Step-by-Step Instructions

Let’s embark on the journey to create the perfect sizzling and spicy fajitas steak:

1. Marinate the Steak

A. PREPARE THE MARINADE

In a bowl, combine the lime juice, orange juice, minced garlic, olive oil, ground cumin, chili powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to form a flavorful marinade.

B. MARINATE THE STEAK

Place the skirt steak or flank steak in a large, resealable plastic bag. Pour the marinade over the steak, ensuring it’s fully coated. Seal the bag and marinate in the refrigerator for at least 1 hour, or preferably up to 4 hours. The longer you marinate, the more flavor the steak will absorb.

2. Grill the Steak

A. PREHEAT THE GRILL

Preheat your grill to medium-high heat (around 400-450°F or 200-230°C).

B. GRILL THE STEAK

Remove the steak from the marinade and grill it for about 3-4 minutes per side for medium-rare, or longer if you prefer it more well-done. The exact cooking time depends on the thickness of the steak and your desired level of doneness.

C. REST AND SLICE

Allow the grilled steak to rest for a few minutes to retain its juices. Slice it thinly against the grain, which ensures tenderness.

3. Sauté the Peppers and Onions

A. SAUTÉ THE VEGETABLES

In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced bell peppers and onions. Sauté until they’re tender and slightly caramelized, about 5-7 minutes.

4. Assemble the Fajitas

A. WARM THE TORTILLAS

Heat the flour tortillas in the microwave or on the grill until they’re warm and pliable.

B. FILL AND SERVE

To assemble a fajita, place a few slices of the grilled steak on a warm tortilla, add the sautéed peppers and onions, and top with your favorite toppings, such as salsa, guacamole, sour cream, shredded cheese, and fresh cilantro.

5. Savor and Enjoy

A. SERVE HOT

Serve your sizzling fajitas steak immediately while they’re piping hot. Don’t forget to have extra napkins on hand—it’s going to get messy!

Variations and Tips

Marinade Variations: Experiment with different marinades by adding ingredients like soy sauce, Worcestershire sauce, or hot sauce for unique flavor profiles.
Protein Options: While traditional fajitas feature steak, you can also make chicken, shrimp, or even vegetarian fajitas using tofu or portobello mushrooms.
Toppings Galore: Customize your fajitas with toppings like pico de gallo, pickled jalapeños, sliced avocado, or a squeeze of fresh lime.
Serving Suggestion: Warm your tortillas on the grill for a smoky flavor, or char your peppers and onions on the grill to enhance their taste.
Fajita Bowls: If you prefer a lower-carb option, skip the tortillas and serve your fajitas in a bowl with rice, lettuce, and your favorite toppings.

Conclusion: Sizzle and Spice

Fajitas steak is a Tex-Mex classic that combines

Savoring the sizzling and spicy fajitas steak is a mouthwatering experience, but it’s important to be aware of the nutritional content to make informed dietary choices. Below is an approximate breakdown of the nutritional information for a serving of fajitas steak, including the steak, tortilla, and sautéed vegetables. Keep in mind that specific values may vary based on portion sizes and ingredients used.

Nutritional Information for One Serving (1 Fajita, approximately):

Calories: About 400-450 calories
Protein: 20-25 grams
Carbohydrates: 30-35 grams

Dietary Fiber: 3-4 grams
Sugars: 2-4 grams

Total Fat: 20-25 grams

Saturated Fat: 5-7 grams

Cholesterol: 40-60 milligrams
Sodium: 600-700 milligrams
Vitamins and Minerals: Fajitas are a source of various vitamins and minerals, including vitamin C, vitamin A, potassium, and iron, primarily from the vegetables and steak.

Nutritional Considerations:

Calories: Fajitas can be moderate in calories, primarily due to the steak and tortilla. Keep an eye on portion size if you’re calorie-conscious.
Protein: Fajitas are a good source of protein, with the steak being the primary contributor. Protein is essential for muscle health and overall bodily functions.
Carbohydrates: The carbohydrates come from the flour tortilla. If you’re watching your carb intake, consider using smaller tortillas or opting for whole-grain versions.
Dietary Fiber: Fajitas contain a reasonable amount of dietary fiber from the sautéed vegetables and tortilla, contributing to digestive health.
Fats: The total fat content is moderate, with a portion coming from the steak and any added oils. While fats are essential for flavor and satiety, be mindful of portion size if you’re monitoring your fat intake.
Saturated Fat: Saturated fat content can vary based on factors like the cut of steak and cooking methods. Consider leaner cuts of meat or trimming excess fat for a healthier option.
Cholesterol: Cholesterol content is primarily from the steak. Opt for lean cuts and consider portion control if you’re concerned about cholesterol intake.
Sodium: Fajitas can be relatively high in sodium, especially if seasonings and sauces are used liberally. Be cautious with added salt and high-sodium seasonings.

Tips for a Balanced Fajitas Meal:

Choose lean cuts of meat like skirt steak or flank steak and trim excess fat to reduce saturated fat and cholesterol.
Use whole-grain or low-carb tortillas for a healthier carbohydrate option.
Load up on the sautéed vegetables to increase fiber and micronutrient content while reducing overall calorie intake.
Be mindful of added toppings like cheese and sour cream, as they can increase calorie and fat content.
Control sodium by using low-sodium seasonings or sauces and reducing added salt.
Balance your meal with a side of leafy greens or a fresh fruit salad to increase your vegetable and fruit intake.

Fajitas are a delightful and nutritious dish when prepared with consideration for ingredient choices and portion sizes. Enjoying them as part of a balanced diet allows you to relish the rich flavors while nourishing your body with essential nutrients.

Cabbage Soup

Cabbage Soup

This is very healthy and so delicious

Ingredients

1 large cabbage.

2 small onions diced

2 cans of stewed tomatoes.

1 pouch Lipton Onion Soup Mix any flavor.

1 large celery chopped very small.

Ground beef

How To Make Easy Cabbage Soup

Fill a large saucepan halfway with water, bring to a boil, then add the vegetables, then bring to a simmer.

Cook 1-2 pounds of burger separately draining any fat.

Add any spices you like and Lipton soup mix.

Add the meat, simmer for a few more minutes then taste

Hamburger Steaks with Onion Gravy

Hamburger Steaks with Onion Gravy

Ingredients:

For the Hamburger Steaks:

- 1 pound ground beef

- 1/4 cup breadcrumbs

- 1/4 cup milk

- 1/4 cup finely chopped onion

- 1/4 cup finely chopped green bell pepper (optional)

- 1/4 teaspoon garlic powder

- 1/4 teaspoon onion powder

- Salt and black pepper to taste

- 1 egg

- 1 tablespoon vegetable oil (for cooking)

For the Onion Gravy:

- 1 large onion, thinly sliced

- 2 tablespoons butter

- 2 tablespoons all-purpose flour

- 2 cups beef broth

- Salt and black pepper to taste

- Chopped fresh parsley for garnish (optional)

Instructions:

For the Hamburger Steaks:

1. Prepare the Meat Mixture:

- In a large bowl, combine the ground beef, breadcrumbs, milk, finely chopped onion, finely chopped green bell pepper (if using), garlic powder, onion powder, salt, black pepper, and the egg. Mix until everything is well combined.

2. Shape into Patties:

- Divide the mixture into equal portions and shape them into oval or round hamburger steak patties, about 1/2 to 3/4 inch thick. 3. Cook the Steaks:

- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the hamburger steaks and cook for about 4-5 minutes on each side, or until they are browned and cooked to your desired level of doneness. Remove the cooked steaks from the skillet and set them aside.

For the Onion Gravy:

4. Cook the Onions:

- In the same skillet, add the sliced onions and butter. Cook the onions over medium heat, stirring occasionally, until they become soft and caramelized, about 10-15 minutes.

5. Make the Gravy:

- Sprinkle the flour over the cooked onions and stir well. Cook for an additional 2-3 minutes to remove the raw taste of the flour.

6. Add Broth:

- Gradually pour in the beef broth while stirring constantly to avoid lumps. Continue to cook and stir until the gravy thickens, which should take about 5-7 minutes.

7. Season and Return Steaks:

- Season the gravy with salt and black pepper to taste. Return the cooked hamburger steaks to the skillet, spooning some of the gravy over them.

8. Simmer:

- Reduce the heat to low, cover the skillet, and simmer for an additional 10-15 minutes, allowing the flavors to meld and the steaks to heat through.

9. Serve:

- Serve the hamburger steaks with the onion gravy spooned over the top. Garnish with chopped fresh parsley if desired.

Enjoy your Hamburger Steaks with Onion Gravy! This comforting and flavorful dish pairs well with mashed potatoes, rice, or your favorite side dishes