De Ma Cuisine

Main Dishes Archive

Wednesday

31

August 2011

0

COMMENTS

Rosemary Butter Pan Seared Tri Tip

Written by , Posted in Beef, Dinner, Leftovers, Low Carb, Main Dishes, Meat

Rosemary Butter Pan Seared Tri Tip
Recipe Type: Main, Leftovers, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
Ingredients
  • 2 pieces of leftover tri tip (I originally cooked mine in the Crock Pot)
  • 1 T butter
  • 1 sprig rosemary
  • 1/2 C pan drippings (from cooking the tri tip originally)
  • 1 T olive oil
Instructions
  1. In a Cast Iron skillet, melt butter, add rosemary and oil. Add tri tip.
  2. Spoon butter mixture over tri tip for about 30 seconds (the amount of time doesn’t have to be precise).
  3. Cover and cook, over med-low heat, for about 10 minutes (my tri tip had been frozen, and was still quite cold – from the fridge might require less time).
  4. Flip, add drippings and cook another 10 minutes, or until it’s 165F.
  5. Spoon butter mixture over tri tip for 30 seconds or so.
  6. Serve and enjoy!
Notes

We ate this with leftover polenta and Steamed Honey Carrots.


Wednesday

31

August 2011

0

COMMENTS

Texas Stuff – My Second Version

Written by , Posted in Beans, Beef, Crock Pot, Dinner, Low Carb, Main Dishes, Meat

Texas Stuff – My Second Version
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 8 hours
Total time: 8 hours 5 mins
Serves: 4-6
This version uses dried beans and takes quite a bit longer!
Ingredients
  • 1 bag dried pinto beans
  • 1-32 oz can tomatoes, coarsely pureed
  • 1 can green chilies
  • 4-6C water
  • 1/2 – 1 onion, diced
  • 1/2C yogurt
  • 1C cheese, grated
  • 3T chili powder
  • 1-2T cumin
  • 2t oregano
  • salt and pepper
  • 1/2 lb. ground beef
Instructions
  1. (Stovetop) Beans in soup pot, cover with water; with lid on, bring to a boil. Turn heat off, lid still on, let sit for 4-6 hours, until beans are soft.
  2. Cook beef and onion. Add seasonings, tomatoes, chilies, beans, remaining water. Cook until beans are soft (if they weren’t already). Add cheese and yogurt, cook 5-10 minutes more.
  3. Serve with Fritos and Ranch.
  4. (Crock Pot) Cook onions and beef. Add all ingredients except yogurt and cheese to Crock Pot.
  5. Cook on high for 6-10 hours, until beans are soft.
  6. Add yogurt and cheese, cook 30 minutes more.
  7. Serve with Fritos and Ranch.


Wednesday

31

August 2011

1

COMMENTS

Texas Stuff – My Version

Written by , Posted in Beans, Dinner, Low Carb, Main Dishes, Meat

Texas Stuff – My Version
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Cook time: 25 mins
Total time: 27 mins
Serves: 2-4
This is my version of Sheila’s Texas Stuff.
Ingredients
  • 2 cans pinto beans
  • 1 can diced green chilies
  • 1 can diced tomatoes
  • 2 T chili powder
  • 1 T cumin
  • 1 t oregano
  • salt and pepper
  • 1/2 C grated cheese
  • 1/2 C plain yogurt
  • 1/4-1/2 lb ground meat
  • 1/2 an onion, diced
Instructions
  1. Cook meat. Dice onion, add to meat. Add spices. Add beans, chilies, tomatoes; simmer 15 minutes.
  2. Add yogurt and cheese, simmer 10 minutes.
  3. Serve with Fritos (with Ranch Dressing, if you’d like).


Wednesday

31

August 2011

0

COMMENTS

Texas Stuff – The Original

Written by , Posted in Beans, Beef, Dinner, Low Carb, Main Dishes, Meat

Texas Stuff – The Original
 
Recipe Type: Main
Prep time: 1 min
Cook time: 25 mins
Total time: 26 mins
Serves: 2-4
This recipe is not mine. It comes from His Hill, and Sheila Stachofsky. It’s one of my favorite comfort foods, so I have to share. Thanks, Sheila!
Ingredients
  • 1 lb ground meat (beef or turkey)
  • 1 onion, chopped in food processor
  • 1 16-oz can of diced tomatoes
  • 1 small can of diced green chiles (or use 1 can of Ro-tel tomatoes with diced green chilies)
  • 1 package taco seasoning mix
  • 1 can Ranch Style Beans
Instructions
  1. Brown meat with onions, and drain the grease off.
  2. Add all together and simmer for at least 15 minutes, until thoroughly heated.
  3. Serve over Fritos or tortilla chips, with sour cream, jalapeños and grated cheddar cheese on the side. Also very tasty with Ranch dressing over the top.
 

 

Wednesday

31

August 2011

0

COMMENTS

Crock Pot Chicken

Written by , Posted in Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

Crock Pot Chicken
 
Recipe Type: Dinner, Main, Poultry, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 4 hours
Total time: 4 hours 5 mins
Serves: 4
I love my Crock Pot. I love chicken from Burbank’s Handy Market. Together, they make a delicious and easy dinner… Really, prep time is about 5 minutes.
Ingredients
  • 1 whole chicken
  • 1t paprika
  • salt
  • pepper
  • 1t olive oil
  • 1C water
  • 1 1/2 t honey
Instructions
  1. Remove giblets and neck from chicken, if they’re still in there.
  2. Sprinkle salt, pepper and paprika in bottom of Crock Pot. Also drizzle with honey. Pour water in. Place chicken in Crock Pot. Drizzle top with oil and honey. Sprinkle with salt, pepper and paprika.
  3. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (until breast meat registers 180F with a meat thermometer).
  4. After cooking in the Crock Pot, it’s yummy crisped in the oven for 30 minutes, uncovered, at 375F, to brown the skin. Or, just serve it as is.
 
Notes

It’s great with Lemon Spinach Risotto! Actually, it’s really good with most anything.
You can save the bones and any skin and make stock the next day too!

 

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