Beef

Banh Mi Meatballs Recipe

July 22, 2019 by Lisa Pinney

This is our new favorite appetizer recipe!

A little bit of sweet, a little kick of spicy, beautiful aromatic herbs, wonderfully fresh lime juice…what’s not to love!

We also think they’d be delicious in a meatball sub or just a pretty presentation on skewers…you just can’t go wrong!

[ingredients]

[method]

I usually keep a good number of frozen meatballs in stock to use in a pinch! I use this basic recipe and they pretty much adapt to whatever recipe or sauce I want to add them to…

https://www.iheartnaptime.net/meatball-recipe/

If you have a favorite grocery store version, you can certainly use those as well…

Heat up your 12″ iron skillet that you’ve sprayed with nonstick spray, add the meatballs and roll them around to get a little sear on the sides…turn the heat down to low while you make the sauce…

In a bowl combine the chili sauce, soy, and teriyaki…

pour over the meatballs and stir gently to coat well…

Throw in those beautiful carrot shreds…

then the jalapeno that you’ve sliced ultra thin…

and the chopped mint…

it will look amazing like this!

Next place the pickled onions over the meatballs and squeeze

1/2 the lime over…slice the remaining 1/2 the lime in extremely thin

slices and place around the dish…

Speaking of pickled onions…I did these just like my son pickles his… slice a purple onion, put the rings in a mason jar and pour in pickle juice to the top –refrigerate 2-3 days for the flavor to develop!

They really are pretty delicious and they give your dish a beautiful pop of color…

Place the lid over your dish and let steam about 5 minutes over medium heat…serve and enjoy!

Banh Mi Meatballs Recipe

This is our new favorite appetizer recipe!

A little bit of sweet, a little kick of spicy, beautiful aromatic herbs, wonderfully fresh lime juice…what’s not to love!

We also think they’d be delicious in a meatball sub or just a pretty presentation on skewers…you just can’t go wrong!

Author: Lisa Pinney

Ingredients

Scale

20–30 meatballs– https://www.iheartnaptime.net/meatball-recipe/
I use this recipe and usually make a batch or more and freeze to use in recipes. You can also use your favorite grocery store favorite frozen meatballs.
1/2 cup matchstick carrots
1–2 jalapenos, thinly sliced
1/2 cup cilantro, chopped
1/3 cup mint, chopped
1 cup pickled red onions
Sauce:
1/2 cup teriyaki sauce
1/4 cup soy sauce
1 cup sweet chili sauce
Lime wedges for juice and thinly sliced lime for pan

Instructions

Spray 12″ iron skillet with nonstick spray.

Place the meatballs in the pan over medium high heat.

Stir while browning about 4-5 minutes. Reduce heat to low and cover with a lid while you prepare the sauce.

In a medium bowl combine the chili sauce, teriyaki sauce, soy sauce; add over the meatballs and stir until coated.

Add the carrots, cilantro, mint and gently combine.

Squeeze 1/2 a lime over the meatballs; add thinly sliced lime pieces over the meatballs.

Top with the pickled onions.

Enjoy!

Instant Pot 4 Minute Taco Pasta Recipe

March 20, 2019 by Lisa Pinney

If you love tacos, if your significant other loves tacos,

if your kids love tacos…

Have I got a yummy little dish for you!

And one of the best parts…

It’s made with pasta!!

And everyone adores pasta!

Wait…another plus….

you can throw all the ingredients into

your instant pot and it’s done in 4 minutes!

After a long day at work…

after a long day at school,

trying to feed the babies after your long day…

What could be any better than this gift from above?

Absolutely nothing I tell you…

You are so very welcome <3

[ingredients]

[method]

I always spray my Instant Pot with

nonstick spray,

especially when cooking a pasta dish…

That way I never have to cry over

washing the inner pot…

Just a little soap and water

and it wipes magically clean!

With your Instant Pot on saute’ cook the hamburger meat and drain…

add 1 pkg taco seasoning and 3/4 cup water…

Stir until combined and turn the saute’ feature off…

Recently my daughter recommended butcherbox.com

a couple of months ago and

it has been a lifesaver!

I get to choose the style of

box that I get every month or every other month…

And right now if you sign up, they are

offering hamburger meat for life!

Their meat is 100% grass-fed and grass-finished,

humanely raised and never given any antibiotics or hormones….

And every time I get a box it’s like a present to myself!

Next, toss the pasta into the pot..

Shells, bowties, elbows…

whatever you have on hand..

there’s no wrong choice here!

I had bowties so I went with that…

Next, pour in 2 cups of beef broth…

and 2 cups of water…

Now add your can of Rotel…

I used the Lime & Cilantro flavor…

but use your favorite Rotel here…

no pressure!

Set on High Pressure 4 minutes…

That will give you just enough time

to get the bowls and silverware ready!

Do a quick release and open the lid…

It will be amazingly yummy looking like this!

But wait..

Add the 2 cups of shredded cheese

of your choice…

I used the Mexican blend…

Give it a stir and it’s all

cheesy, hot and full of yumminess!

Just a hug in a bowl waiting

to make your day so much better!

I dressed mine up a bit with

fresh chopped tomatoes

and a bit of sour cream…

just heavenly!

Instant Pot 4 Minute Taco Pasta Recipe

Author: Lisa Pinney

Ingredients

Scale

1 lb hamburger meat, cooked and drained
1 pkg taco seasoning
3/4 cup water
16 oz pasta, bowties or shells
1 can Rotel with Lime & Cilantro
2 cups shredded Mexican Cheese
Optional: Diced tomatoes, sour cream

Instructions

Turn the Instant Pot to saute’; cook hamburger meat until done and drain.

Add the meat back to the Instant Pot along with the taco seasoning and water; stir for a couple of minutes until combined; turn the Instant Pot off.

Now add the pasta, beef broth, water and Rotel.

Place the lid on the pot and set to seal.

Set on high pressure 4 minutes.

When the time is up, do a quick release.

Remove the lid and stir in the cheese.

Top each serving with diced tomatoes and sour cream if desired or enjoy without.

Instant Pot 4 Minute Taco Pasta Recipe

Author: Lisa Pinney

Ingredients

Scale

1 lb hamburger meat, cooked and drained
1 pkg taco seasoning
3/4 cup water
16 oz pasta, bowties or shells
1 can Rotel with Lime & Cilantro
2 cups shredded Mexican Cheese
Optional: Diced tomatoes, sour cream

Instructions

Turn the Instant Pot to saute’; cook hamburger meat until done and drain.

Add the meat back to the Instant Pot along with the taco seasoning and water; stir for a couple of minutes until combined; turn the Instant Pot off.

Now add the pasta, beef broth, water and Rotel.

Place the lid on the pot and set to seal.

Set on high pressure 4 minutes.

When the time is up, do a quick release.

Remove the lid and stir in the cheese.

Top each serving with diced tomatoes and sour cream if desired or enjoy without.

Instant Pot 4 Minute Taco Pasta Recipe

Author: Lisa Pinney

Ingredients

Scale

1 lb hamburger meat, cooked and drained
1 pkg taco seasoning
3/4 cup water
16 oz pasta, bowties or shells
1 can Rotel with Lime & Cilantro
2 cups shredded Mexican Cheese
Optional: Diced tomatoes, sour cream

Instructions

Turn the Instant Pot to saute’; cook hamburger meat until done and drain.

Add the meat back to the Instant Pot along with the taco seasoning and water; stir for a couple of minutes until combined; turn the Instant Pot off.

Now add the pasta, beef broth, water and Rotel.

Place the lid on the pot and set to seal.

Set on high pressure 4 minutes.

When the time is up, do a quick release.

Remove the lid and stir in the cheese.

Top each serving with diced tomatoes and sour cream if desired or enjoy without.

Chipotle BBQ Burgers Recipe

April 19, 2016 by Lisa Pinney

It’s that time of year y’all!

Fire up those grills and make these burgers ASAP!

The smokey chipotle peppers give the burgers such a unique flavor…

They’re our new favorites for 2016!

[ingredients]

[method]

We’re going to begin with these amazing ingredients…

Place the ground chuck in a large bowl and add

the chopped chipotle peppers and 1 tsp salt and 1/2 tsp pepper…

Shape the meat into patties and add them to your pan sprayed

with nonstick spray…use cast iron if you have it!

Cook over medium heat about 5-7 minutes and then flip them over….

they will look amazing like this!

when they’re done, remove them from the frying pan and keep warm…

In the same skillet, add the jalapeño slices and cook

for a few minutes until they are warm and charred…

Make the special sauce by mixing the mayo and the BBQ sauce…

Butter your buns…wipe out the skillet a bit and toast them a bit…

Now to assemble…

put some sauce on the bottom bun…

add a chipotle patty…

place some cheese on top and melt it under your broiler…

add the charred jalapeños…

Add a couple of the onion rings on next….

Add some of the sauce to the top bun and top like so…

Enjoy!

Chipotle BBQ Burgers Recipe

Author: Lisa Pinney

Ingredients

Scale

1 lb ground chuck
2–3 canned chipotle peppers with adobo sauce, chopped
1 tsp salt
1/2 tsp pepper
1 cup sliced jalapeño peppers from a jar,drained
1 cup BBQ sauce of your choice…we love the Sweet and Spicy Sweet Baby Ray’s BBQ Sauce
1/2 cup mayo
1 frozen pkg Onion Rings of your choice, fried and drained on paper towels
Shredded provolone and mozzarella cheese…Sargento is our favorite
4 buns of your choice…we used Pretzel Buns

Instructions

In a large bowl, mix the hamburger meat with the chopped chipotle peppers, salt and pepper.

Shape into 4 patties.

Spray your cast iron skillet with nonstick spray and heat up.

Lay the parties in the hot pan, reduce the heat to medium and cook on each side about 7-9 minutes.

When done, set aside and keep warm.

Wipe out the pan a bit with paper towels. Add the jalapeños and cook until warm and a bit charred.

Set jalapeños aside.

In a medium bowl, stir the mayo and BBQ sauce together to make the burger sauce.

Butter the buns and place buttered side down in the skillet we’ve already used and toast the buns.

Place a bit of the sauce on the bottom bun, place a patty on next, then add some shredded cheese.

Place under the broiler until the cheese is all melted.

Add a few jalapeños on next and top with a couple of the fried onion rings.

Spread some BBQ sauce on the top bun and place on the onion rings.

Perfect Holiday Rib Roast Recipe

December 22, 2015 by Lisa Pinney

We had our family Christmas party and just like the last 3 years, Christopher and I have made a Rib Roast part of our tradition!

This roast cooked exactly this way always turns out perfect!

[ingredients]

[method]

Lets get started!

We place the roast, uncovered,on a rack in a pan

overnight in the refrigerator..

The next day, let the roast sit out and come to room temperature 30 minutes while you mix up the spices…

Rub the olive oil all over the roast…

In a bowl, combine the spices and rub them

all over the roast thoroughly…

If you need more spices to cover it well, then duplicate the mixture…

Preheat oven to 375 degrees…

Cook roast 1 hour…turn off oven and DO NOT OPEN…

even for a peek…for 3 hours!

Trust me…things… good things…amazing things …

are happening in there!!

After the 3 nail biting hours are up, turn the oven back to 375 degrees and bring the roast back up to temperature…about 30 minutes…

When you take it out… It will look incredible like this!!

Swoon!!!

And the chef is happy like this!

My amazing sons!

Being all together makes Mom happy!

Two of my favorite snack snitchers!

Perfect Holiday Rib Roast Recipe

Author: Lisa Pinney

Ingredients

Scale

5–6 lb rib roast
1/4 cup olive oil
1/2 cup Sea salt
1/4 cup crushed Tri-color peppercorn
2 TBSP Garlic powder
1 tsp Rosemary
1/2 tsp Thyme

Instructions

Preheat oven to 375 degrees.

Let roast come to room temperature for 30 minutes.

Rub the olive oil all over the roast.

Mix the spices and rub well all over the roast.

Bake for 1 hour and then turn the oven off.

Do not open the oven door for 3 hours… At all…for any reason…

After that time passes, turn oven on again at 375 degrees and let the roast come back up to temperature for 30 minutes.

Remove from oven and let rest before slicing.

Enjoy!

Aunt Evelyn’s Cowboy Baked Beans Recipe

December 17, 2014 by Lisa Pinney

When I was a little girl, one of my favorite places to visit was my Aunt Evelyn’s and Uncle OC’s home.

So many wonderful memories there!

This is one of my favorite dishes that she cooked –minus the bourbon, of course!–

Sorry, Aunt Evelyn, but it give the beans a deliciously sweet kick!

Aunt Evelyn’s Cowboy Baked Beans

[ingredients]

[method]

In your frying pan, brown the ground beef, onion and green pepper…

Drain and set aside…

In your baking dish, pour in the baked beans…

Add the brown sugar…

the bourbon…

Stir in the ground beef mixture…

Add the chopped bacon on top…

Cover and bake on 350 degrees for 45 minutes…then uncover and bake an additional 15 minutes…

Enjoy!!

Aunt Evelyn’s Cowboy Baked Beans Recipe

Author: Lisa Pinney

Ingredients

Scale

1 large can Bush’s Baked Beans with onions
1 small can green chilies
1/2 lb hamburger meat, brown and drained
1 onion, diced 1 green pepper, diced
1/2 cup brown sugar
1/3 cup bourbon
1 cup bacon, diced

Instructions

Brown the ground beef with the onions and green pepper; drain and set aside.

In your baking dish, combine the baked beans and chilies; stir gently.

Add the brown sugar and the bourbon. Stir again.

Stir in the ground beef mixture and combine. Add the chopped bacon to the top.

Cover with foil and bake on 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes until the bacon is brown.

Beef Short Rib Sandwiches Recipe

November 1, 2014 by Lisa Pinney

Is there anything better than a shredded beef sandwich with caramelized onions on a toasted garlic bun??

I think not!

[ingredients]

[method]

Yummy cast of ingredients…

Melt the butter in a bit of oil…

Season the short ribs…

Coat them in the flour…

Brown them on all sides…

Set them aside as you brown them…

In the same pan, add the garlic and the one sliced onion…

Add the beer…

Bring to a boil…

Add the ribs back to the pan…cook on low for about 2 hours…until the ribs are tender and falling apart…

Slice the remaining onions…

Caramelize them in another pan while the ribs are cooking…

When everything is ready…butter your buns and sprinkle with garlic salt…

Broil…

Add the shredded beef…

Melt some gooey cheese on top….

Top with a pile of the caramelized onions…

Enjoy!!!

Beef Short Rib Sandwiches Recipe

Author: Lisa Pinney

Ingredients

Scale

2 pounds beef short ribs
2 teaspoons kosher salt
teaspoon ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, sliced
1 tablespoon freshly minced garlic
1— 14 oz bottle of Beer
1 cup of hot water
2 tablespoons butter
pinch of salt
3 good sized onions, sliced thin
1 cup shredded Mozzarella cheese
4 Kaiser Buns

Instructions

Season the short ribs with 2 teaspoons kosher salt and 1 teaspoon ground black pepper. Dredge the seasoned ribs in the flour until lightly coated, shaking off excess.

Heat a dutch oven over mid-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Allow the fat to heat up just a bit, but don’t burn it.

Add the ribs in a single layer and brown on all sides. This will take 4-5 minutes on each side to brown, but it is worth it. The browning definitely adds flavor.

When all the ribs are browned, remove them from the pan and set aside. Reduce the heat to medium, and add the sliced onion and 1 tablespoon freshly minced garlic to the pan. Cook, stirring, for about minute and then pour in the can of beer.

Stir, being sure to scrape all the browned bits from the bottom of the pan. Add the cup hot water and stir to combine. Bring to a gentle boil.

Return the beef short ribs to the pan, cover and reduce heat. Allow the ribs to simmer until very tender – about 2 hours.

Next you’ll want to caramelize your onions. Heat a skillet over medium heat and melt 2 tablespoons butter. Add the sliced onions and a pinch of salt and stir, cooking, until they are tender.

Reduce the heat to mid-low and continue to cook until the onions are a nice caramel color, stirring occasionally. This will take about 30-45 minutes depending on how high your heat is.

When the short ribs are fall-off-the-bone tender, go ahead and remove the bones and discard. Divide the beef among the four toasted buns and top with a spoonful of the sauce in which the ribs cooked.

Then top with caramelized onions and the shredded cheese. Pop the sandwich back under the broiler to melt the cheese and enjoy!

Beef Short Rib Sandwiches Recipe

Author: Lisa Pinney

Ingredients

Scale

2 pounds beef short ribs
2 teaspoons kosher salt
teaspoon ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, sliced
1 tablespoon freshly minced garlic
1— 14 oz bottle of Beer
1 cup of hot water
2 tablespoons butter
pinch of salt
3 good sized onions, sliced thin
1 cup shredded Mozzarella cheese
4 Kaiser Buns