Tag Archives: meat

Sale Meat Special: Rosemary Garlic London Broil

Oh, what you can do with a good sale and some free stuff!  Times are still tough, and I constantly find myself in need of a healthy, delicious, and satisfying meal on the cheap, the real cheap.  But, I honestly have a hard time sacrificing quality for price.  I struggle with it throughout nearly every visit to the market.  So when I find something like gorgeous, lean, slabs of london broil (in reality it’s a preparation, not a cut, but we all know it as the latter), for less than three dollars per pound, I get excited, I can’t help it.  The promise of an awesome steak dinner that’s not only easy, but affordable, and quick, just lights my fire.  Not only that, a few weeks ago, my buddies over at FoodBuzz sent me an unbelievably generous package of Emeril Brand goodies, for free!  I was siked to be able to use his Steak Rub on a blogworthy dish and I was definitely not disappointed in the product.  Now to the sharing:


Fresh Rosemary (dried would actually work too)

Fresh Garlic

Butter, softened

London Broil Roast (any cut with this label will do)

Steak Seasoning (again, I used Emeril’s Steak Rub)

Kosher Salt

Freshly Ground Black Pepper

Red Wine (as long as it’s not “cooking wine” you’re in good shape)


Okay, the first thing you want to do is gather the ingredients for the Rosemary Garlic Butter.  You’ll need the garlic, rosemary, and of course, the butter (make sure you take this out in advance, or you will have to nuke it like I did, and risk getting it a little too soft, like I also did:)).

001Now, finely chop the rosemary and use a Microplane or finely mince the garlic.  Toss them both in the bowl with the softened butter.

003Now, get crazy with a fork or a rubber spatula and mash it, smash it, and mix it all around.

004If like mine, your butter got a little melted, you want to pop it in the fridge now.  It should be a spreadable consistency.  Now, for the MEAT!  Grab your roast and use a paper towel to pat off any excess moisture.

005Then, liberally (and I mean liberally, the beef needs it) season the roast with salt, pepper, and steak seasoning.  Remember to do both sides, we don’t want meat with flavor on one side, it’s just not right.

006Now it’s time to turn your broiler on.  I use mine on high, which is about 500 degrees.  Before it gets hot though, grab the pan out of it.  If yours doesn’t have a pan, find a flat baking dish that will fit in the broiler.  This next step is kind of messy, so if you’re squeamish about this kind of thing you can put gloves on, but for me, they really just get in the way.  Reserve a couple tablespoons of the butter, then put half of what remains onto the top side of your roast.

008Dig your hands in and rub the butter into the meat.  The surface should be completely covered in the butter mixture.

011Transfer the meat to your broiler pan (or baking dish), buttered side down, then butter the rest of the steak.

013Now, pop the whole pan into the heated broiler.  For a roast about this thick, it will take about seven to eight minutes on each side to cook to medium.  While the meat cooks, you can make a nice red wine reduction sauce.  Grab a small sauce pan and add about a cup of wine (if you are serving more than 2-3 people you will need more).

015Bring the wine to a boil, over high heat.  When it has reduced by half, add your reserved butter.


Stir in the butter, lower the heat, and continue to cook until butter is melted in.  Then, remove from heat.  When the steak is cooked to your liking, remove it from the oven and allow to rest.  This is very, very important or your meat will be dry.  I usually give london broil about 10 minutes, but the bigger it is, the longer it needs.

022To serve, slice thinly, against the grain.

025Can you say delicious?  Especially when served up with brown rice and a tomato, mozzarella, and kalamata salad…  HMM, HMM Good.  ENJOY!



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Filed under Beef, Uncategorized

Easy Breezy Stuffed Pork Chops

Okay, so the flavors in this dish are distinctly fall, but as much as I love to buy produce seasonally, I buy apples all year round.  What can I say, I love apples.  So, when I pulled these chops out of the freezer and realized I had bacon, apples, and onion, I knew exactly what I wanted to do, and let me tell you, this is truly a knockout combo no matter what time of year.   To be honest, there’s not really much more of a story to this one, it was just a regular mid-week dinner that was absolutely tasty and well-suited to illustrate a method that makes a simply prepared dish look super-impressive.  Seriously give it a try, dinner will be on the table before you know it.



Apples (I used granny smith, but any firm cooking apple will do)


Fresh Rosemary (or another woodsy herb of your choosing)

Thick Cut Boneless Pork Chops


Kosher Salt

Freshly Ground Black Pepper

Poultry Seasoning


Heat a large skillet over medium fire.  While the pan heats cut bacon into small pieces.  Toss into the hot pan to cook.

001While the bacon cooks, finely chop onion, apple, and rosemary.

002Once the bacon is browned, drain off a little of the excess fat.

004Then toss in the onions.

005Once the onions begin to go translucent, add the apples, rosemary, and a little butter.

006Now, stir it all up and allow to cook down for a few minutes.  Then season with a little salt and pepper.

007Turn the heat to low and allow to cook a few more minutes while you prep the chops.  You can also preheat your oven to 400 degrees at this point.  Place your chops on a cutting board and grab a sharp knife.

009Now to create a pocket in the chops to stuff the filling in, press your hand flat down on the top of the chop and insert the tip of your knife into the side of the chop.  Slice into the chop to create the pocket leaving about a 1/2 inch on each side.  Do not let your knife go all the way through the chop.

011Here’s what the pocket should look like:

012Repeat the process on each of your chops then liberally season the with salt, pepper, and poultry seasoning.

013Now, grab the chops one by one and spoon filling into the slit until it is just about flush with the edge of the chop.   If you think you need to, you can use a toothpick to close up the opening, but this time around my filling was pretty secure.

015In the same pan that you used for the filling, heat about a teaspoon of butter over medium-high.

016Add your porkchops to the pan.  We just want to give them a golden brown crust.

017When the first side reaches desired color, flip ’em over and allow the second side to brown.

018Once both sides are nicely browned, transfer the chops to a baking dish and pop in the oven.

019They are probably only gonna need about 15 minutes in the oven, depending on the thickness of your chops.  They should look like this when they are done:

021I served them up with creamy whipped potatoes.  I happened to be low on fresh veggies this day, but any steamed green veggie would also be fabulous alongside.


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Filed under Pork

Healthified: Pastelillos

A pastelillo is basically the Puerto Rican version of an empanada.  I grew up eating them and definitely consider them a comfort food.  One more plus…DH is practically a slave to them!  The only problem is, they basically consist of deep-fried pastry dough and greasy ground beef:  not exactly figure-friendly.  While I don’t want to completely sacrifice the essence of the dish, I want to be able to eat them more often, without the guilt.  So with this post…I’ve decided to officially launch a brand spankin’ new category:  “Healthified!”  Because yes, like so many people, after Christmas I vowed to do whatever I could to stay healthy and become more fit.  I’m not really the type to totally give up things that I love; I believe in enjoying life, and clearly, for me food is a big part of that.  To achieve my goals,  I’ve been altering some traditionally unhealthy meals to make them more suited to my efforts (and of course, bumping up my exercise routine!).  I’m not giving up cheese, or meat, or carbs, or really anything, I’m just modifying and moderating.  I hope you all enjoy my efforts and join me by making a change, so that you can be a better you, too.




Bell Pepper

Kosher Salt

Black Pepper

Spanish Green Olives (Alcaparrado or Manzanilla)

Goya Adobo (con pimiento)

Goya Sazon (con culantro y achiote)

Bay Leaves (dry or fresh)

Tomato Sauce

Goya Discos Grande (freezer section, make sure to defrost ahead of time)

Ground Beef (as lean as you can afford)

Extra Virgin Olive Oil

Note:  I would normally use fresh cilantro, as well, but I didn’t have any, so I skipped it and the recipe still turned out delish.


Start by preheating your oven to 425 degrees.  Then heat a drizzle of olive oil in large skillet over medium-high heat.  While the pan heats up, finely chop all of your veggies.

001Then add the veggies to the pan, and season with salt and pepper.

004Saute until veggies soften and onions begin to go translucent.

008Add in the ground beef and allow the first side to brown up.

010When the bottom is nicely browned, turn and allow to cook through and mix with veggies.  Drain off any excess grease.

Next, season to taste with the Adobo, Sazon, and more salt and pepper, if needed.  Then add tomato sauce (enough to really move everything around and coat the mixture), bay leaves, and olives.

012Stir well to incorporate and allow to simmer for about 10 minutes.

014Remove from heat, discard the bay leaves, and allow to cool for a few minutes.  While you wait, carefully separate your discs, lay the first one out and fill one half with a small amount of meat mixture.

017Fold over disc so that edges meet.

018Use a fork to seal and crimp edges.  Repeat this process until all of the discs are filled and sealed.

019Cover a cookie sheet with a silpat, parchment paper, or a light coating of cooking spray.  Then place each pastelillo on the cookie sheet and lightly mist with cooking spray.

021Bake 10-15 minutes until crust is bubbly and crisp.


My baked, healthified version.

The original deep-fried version.

The original deep-fried version.

Allow to cool just a bit (they will be very, very hot right out of the oven) serve with a simply dressed salad, and ENJOY!



Filed under Beef, Ethnic, Healthified, Make Your Own Takeout, Uncategorized

Spicy Kafta With Yogurt Sauce

Low on groceries and even lower on money, I took out some ground beef to defrost this morning.  I’m all out of potatoes and we already had rice and pasta this week, so I wasn’t sure what I was going to make.  I did have about half a box of whole wheat couscous.  So, I’m thinking how in the world am I going to make couscous and ground beef work together?  Then I remember a dish we had at a middle-eastern restaurant, over the summer.  It was called kafta, similar to Greek beefteki, but with its roots in Turkey and Lebanon.  It was delicious…herby and spicy.  I looked up some recipes online and altered what I found to work with the pantry ingredients I had in stock.  Traditionally this dish is grilled and made with ground mutton or lamb but, my grill is officially out of commission until next summer, so I decided that broiling it in my gas oven would be the next best thing.  Here’s what I came up with:



Ground Beef

Fresh Parsley

Red Onion

Kosher salt

Freshly Ground Black Pepper


Goya Sazon

Bread Crumbs

(I know it sounds like an odd combo but, I promise, it worked.  I used the Sazon because it is made mostly of cumin which, is a common ingredient in this dish.)

Yogurt Sauce:

Plain Nonfat Yogurt

Low Fat Sour Cream

Lemon Zest

Fresh Lemon Juice

Fresh Garlic

Kosher Salt

Fresh Parsley


Start by preheating your broiler.  I put mine on the low setting to insure that the meat cooked through before it got too browned.  While it preheats, finely chop some red onion and fresh parsley.

001In a bowl, combine this with the ground beef, bread crumbs, 1/2 pack of sazon, a sprinkle of cinnamon and salt and pepper.

002As I mentioned in Meatloaf Meatballs, be sure not to overmix your meat mixture, so it doesn’t get tough.  With your hands, form handfuls of the meat mixture into flat ovals and place on your pre-heated broiler pan.

003Place pan in pre-heated broiler and allow to cook until patties are browned and spring back when touched.  You will be able to smell the patties when they are close to done.  While they cook, you can prepare the yogurt sauce.  I didn’t have any greek yogurt, so I combined about 2/3 regular plain nonfat yogurt and 1/3 low fat sour cream.

004In a small bowl, combine this with finely chopped parsley, 1/2 a lemon’s worth of zest and its juice, a small clove of finely grated garlic, and salt to taste.

005I served the kafta with the couscous that I seasoned with lemon zest and sazon and peas with olive oil and lemon juice (that I almost burned).

008I was really pleased with the results and will definitely make it again…enjoy!

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Filed under Beef, Ethnic, Make Your Own Takeout

Meatloaf Meatballs

Yesterday, I promised DH that I would make him meatloaf tonight, but this morning, after seeing a chef make meatballs on the Today Show, he decided that he wanted meatballs.  So, this gave me an idea.  Wouldn’t meatballs still work if I used the same ingredients I use for meatloaf?  I proposed this to him, and after responding “Would that work?” and me responding that I thought it would, he quickly agreed and we were both looking forward to it the entire day…me to the challenge, and him to the result.  Because he likes his meatloaf with ketchup and I like mine with bacon, I decided to make a gravy based on these ingredients, to go along with it.  Here’s how it went:



Bell Pepper

Red Onion



Fresh Rosemary

Fresh Parsley


Tomato Sauce

Kosher Salt

Freshly Ground Black Pepper

Seasoned Salt




Kosher Salt

Freshly Ground Black Pepper

Seasoned Salt

Fresh Rosemary


Soy Sauce



Start out by finely chopping the veggies and herbs for your meat mixture and adding them to a bowl (I used a Microplane for the carrots b/c I didn’t want the chunks, just the flavor).  To your veggies, add tomato sauce and one egg, and lightly season the mixture with salt and pepper (I like to season every layer of my food).  Remember to adjust the amounts according to how much meat you are using, I used about 11/2 pounds.

Next, add your ground beef (ground turkey’s okay, too), a little salt and pepper, and some seasoned salt and gently combine, make sure not to overwork, or the final product will be tough.  Once well-combined, form your meatballs.  I made mine huge, mostly because I didn’t want it to take too long.  Then, heat about a tablespoon of extra virgin olive oil, in a nonstick skillet, over a medium flame.  Add your meatballs to the pan.

Allow your meatballs to brown, on all sides, turning occasionally.  As the meatballs cook, you can start on the gravy.

To make the gravy, sautee thinly sliced bacon in a nonstick skillet.

Once most of the fat has rendered, sprinkle with a couple tablespoons of flour (if there is excessive fat in your pan, you can drain some of it off).  This will allow you to form a roux, which will be the base for your gravy.  Gently stir until the flour melds with the oil in the pan.  Continue to stir over medium heat (keep a good eye on your pan as your roux can burn very quickly if left unattended).

Once your roux is a little lighter than the color of peanut butter, add hot water while quickly stirring.  Once you reach a consistency that is slightly thinner than what you want the end product to be, add a couple tablespoons of ketchup, a quick splash of soy sauce (I used low sodium), a sprig of rosemary, salt, pepper, and seasoned salt to taste.

Combine ingredients and once the gravy is well-combined and your meatballs are fully browned, you can pour the gravy over the meatballs.

Once you combine the gravy and meatballs, stir to coat the meatballs and leave covered, on low heat to simmer for at least 10-15 minutes, while you complete the rest of your meal.

I served these meatballs with mashed sweet and white potatoes, and mixed vegetables.  They were full of flavor and super tender.  DH actually said he wanted me to make this for his next birthday (by the way, he usually says this about something once a week!).  Enjoy!


Filed under Beef