Cuisine: Beef

Tater Tot XLNT Chili Casserole

My late mother-in-law always served albondigas soup and tamales on Christmas Eve, which we do every year. She always served an XLNT chili brick for a topping. I never really thought about using it any other way, until we read the inside of the packet. It's basically a base to make your own chili, by adding peppers, beans, etc. I decided to try this Tater Tot XLNT Chili Casserole (actually my husband Eric made it!).

Starting out as a push cart on the side of Southern California roads, XLNT became a popular lunch time meal for some of California’s earliest residents. It was Californians’ love for the recipe that allowed XLNT to be one of the first tamales to be distributed and sold directly to grocery stores.

By

One Skillet French Onion Tater Tot Casserole

I recently made this Tater Tot Cowboy Casserole. It was insanely good, so I made another version of it. One-Skillet French Onion Tater Tot Casserole is a cross between French onion soup and a classic midwest style tater tot casserole. It is made with caramelized onions, ground beef, bell peppers, garlic, and topped with a layer of Gruyère cheese, tater tots and baked in the oven until the tater tots are golden brown and then get an extra layer of cheddar cheese.

By Leslie Blythe

Hard Cider Pot Roast with Mushrooms, Carrots, and Onions

Hard Cider Pot Roast with Mushrooms, Carrots, and Onions is a classic comfort food dish that is perfect for autumn. The beef chuck roast is braised in flavorful hard cider and beef broth with mushrooms, carrots, and onions until it is fall-apart tender. The resulting gravy is rich and savory, and the vegetables are perfectly cooked. You can serve over/alongside creamy mashed potatoes or herbed wide noodles.

By Leslie Blythe

Tater Tot Cowboy Casserole

This family-friendly Tater Tot Cowboy Casserole is a hearty and delicious casserole dish that is perfect for a weeknight meal or a potluck. It is made with ground beef, corn, cream of mushroom soup, and cheddar cheese, and it is topped with a layer of crispy tater tots. The casserole is easy to make and can be customized to your liking. For example, you can add other vegetables, such as black beans, spinach, or onions, to the beef mixture. You can also use different types of cheese, such as Monterey Jack or Colby.

By Leslie Blythe

Meatloaf Roll

This is Nadiya Hussain’s Meatloaf Roll. We watched an episode of her show on Netflix and my husband made it the next day. I really don't like meatloaf, but I have to say it is outstanding. It is a hybrid of three British classics: beef Wellington, sausage roll, and Scotch egg. Her trick is to brush the puff pastry with watered-down marmite before wrapping it around the meat, which gives it a subtle umami flavor. You can make it ahead of time and bake later in the day.

By Leslie Blythe

Taco-Stuffed Avocado Boats

I was at CVS pharmacy with my husband and he picked up Cleaning Eating Magazine and opened to Taco-stuffed Avocado Boats. So, I decided that is what’s for dinner. It was really good. They are made by halving avocados, removing the pits and a little bit of the avocado, then filling them with a mixture of taco meat (I used ground Turkey), cheese, and your favorite taco toppings. You purée the scooped-out avocado with some sour cream and lime juice. Avocados are a good source of healthy fats, fiber, and vitamins.

By Leslie Blythe

Roast Beef Tenderloin with Red Wine Sauce

I made this Roast Beef Tenderloin with Red Wine Sauce for my husband’s birthday. It is a delicious and easy-to-make dish that is perfect for a special occasion. The beef is tender and juicy, and the red wine sauce is rich and flavorful. The dish is also relatively simple to prepare, making it a great option for busy cooks.

By Leslie Blythe

Filet Mignon with Mustard Cream Sauce

We have recently discovered a fabulous gourmet store/warehouse, which we have been to twice in two weeks! Anyway, I bought this "fancy" mustard and my husband made this Filet Mignon with Mustard Cream Sauce. The mustard that we used is Edmond Fallot Blackcurrant Dijon Mustard. They have many other flavors, which I will be experimenting with soon. Also, you should be using your good dishes and not wait for some special occasion or holiday. Why have nice dishes and cutlery if you are not going to use them! I think a filet mignon merits some fine china. I once cooked for a very hoity-toity lady. After the butler (wearing a tux, I kid you not!) let me in the back door, she asked me if I knew my way around fine china. Needless to say, I did not work for her for long.

By Leslie Blythe

Roast Beef Sliders

These roast beef sliders are delicious! Slices of roast beef, caramelized onions, and cheese are layered between sweet Hawaiian rolls, which get a savory butter sauce on. Oh, and there is also au jus to dip them in! These are great for parties. Your guests will reach for seconds before they finish their first bite!

By Leslie Blythe

French Dip Sandwiches

We made these French Dip Sandwiches using leftover prime rib from Christmas dinner. There are two restaurants in Los Angeles that claim they are the originator of the French Dip Sandwich - Philippe the Original and Cole's. I have only recently had Philippe’s. My husband and family think it was nuts that I had never had one. Admittedly, I am not a big fan of beef and eat it only occasionally. This recipe is from Rachael Ray. It’s easy to make and I have to say it was very good.

By Leslie Blythe