Recipes to Inspire

Pepper Jack Bacon Burger with Avocado Cilantro Sauce

Pepper Jack Bacon Burger with Avocado Cilantro Sauce

Serves: 3
Prep Time: 10 minutes
Total time: 20 minutes
Melted pepper jack on top of a juicy burger with some crispy bacon is pretty much perfect. Add in a creamy avocado cilantro sauce, and we’ve elevated perfection.

Ingredients:

  • 3 slices bacon
  • 3 burger patties
  • 3 slices pepper jack cheese
  • 1/2 large avocado
  • 1 clove garlic, minced
  • 2 tbsp fresh cilantro
  • 3 tbsp fresh lime juice
  • 1/2 tsp cumin
  • 1/4 tsp sea salt
  • 1-2 tbsp water (if needed)
  • Romaine lettuce
  • 3 toasted burger buns

Directions:

  • 1. Heat a large skillet to medium high heat. Once hot, sauté and cook the bacon until desired crispiness (about 3-4 minutes per side). Set aside on paper towels. Reserve 1-2 tbsp of bacon fat in the pan and keep the skillet hot.
  • 2. Add the beef patties to the pan. Cook for 1-2 minutes each side for a medium cooked burger, 2-3 minutes each side for a medium well - well done burger. Once the burger is flipped over, add the cheese.
  • 3. Meanwhile make the sauce: in a food processor or blender, blend avocado, garlic, cilantro, lime juice, cumin, sea salt, and water. Blend until smooth, adding in additional water if needed.
  • 4. Serve burgers hot and assemble by topping each patty with bacon, romaine lettuce, and the avocado cilantro sauce.
Chipotle Steak Fajitas

Chipotle Steak Fajitas

Serves: 6-8
Prep Time: 15 minutes
Total time: 30 minutes
Chipotle Steak Fajitas are for those busy weeknights when you want a flavorful and easy meal to impress. Full of flavor, and just the right amount of kick. This simple meal comes together in less than 30 minutes.

Ingredients:

  • 2 lbs flank steak
  • 1/2 cup olive oil or avocado oil
  • 3 tbsp lime juice
  • 1 chipotle in adobo sauce
  • 1 tbsp adobo sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/3 cup fresh cilantro chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, diced
  • 1 yellow or red onion sliced
  • 8 flour tortillas (for serving)
  • Optional toppings: guacamole, salsa, cheese

Directions:

  • 1. Preheat oven to 400 degrees. Place a sheet pan in the oven to heat up while preparing the dish.
  • 2. Make marinade: in a blender or food processor, blend oil, vinegar, lime juice, chipotle peppers, adobo sauce, soy sauce, cumin, onion powder, garlic powder, and cilantro. Pulse until smooth and well combined.
  • 3. Cover flank steak with marinade, reserving 1/4 cup for the vegetables. Marinade for as little as 10 minutes, or up to 48 hours.
  • 4. Remove the pan from the oven. Place the flank steak in the center, and arrange the peppers and onions around the steak. Brush the vegetables with remaining marinade.
  • 5. Place in the oven, and bake for 8 - 10 minutes. Now change the oven to broil, and keep in the oven for an additional 1 - 2 minutes to give the steak a nice sear.
  • 6. Remove from oven, and let rest, covered with foil for 10 minutes. To serve, slice against the grain. Serve over rice, or in a tortilla. Top with cheese, guacamole, salsa, or other optional toppings.
Easy Skillet New York Strip Steak

Easy Skillet New York Strip Steak

Serves: 6
Prep Time: 5 minutes
Total time: 20 minutes
A good cut of meat doesn’t require many ingredients for it to taste absolutely mouth-watering delicious. All you need is some salt, Montreal steak seasoning, butter, and garlic for this recipe. You’ll love the way this NY Strip comes out perfectly, from the skillet to the oven - and it only takes about 20 minutes.

Ingredients:

  • 2 New York strip steaks
  • Sea salt
  • 2 tsp Montreal steak seasoning
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • Fresh thyme for serving

Directions:

  • 1. One day prior to making this steak, lightly salt the outside of the steak. If you forget this step, go ahead and do it at least 45 minutes prior to cooking. This helps to add moisture and flavor to the steak.
  • 2. Preheat the oven to 350 degrees. Heat a large cast iron skillet to medium high heat. Pat the steaks dry and season with Montreal steak seasoning.
  • 3. Once the skillet is hot, add the butter and let it melt. Place the steaks in the pan. Cook for 1 - 2 minutes, then flip over to the other side. Cook another 1 - 2 minutes, add the garlic to the outskirts of the pan. Transfer to the hot oven.
  • 4. Cook for 4-5 minutes in the oven for a rare to medium-rare steak, 6 minutes for medium, and 7 minutes for well done.
  • 5. Serve hot and spoon the garlic butter sauce on top of each steak. Garnish with fresh thyme
French Dip Sandwiches

French Dip Sandwiches

Serves: 4
Prep Time: 15 minutes
Total time: 45 minutes
This delicious French Dip Sandwich is sure to be a real treat for an easy dinner idea. Thinly sliced rib eye steak with sautéed onions and melted cheese, a crusty baguette, and an au jus sauce to dip, also make this sandwich perfect for a special occasion.

Ingredients:

  • 2 lbs rib eye steak
  • 2 tsp olive oil or avocado oil
  • Sea salt
  • 1/2 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp all purpose flour
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tsp dijon mustard
  • 1 tsp ground thyme
  • 1/2 tsp black pepper
  • 1 large baguette
  • 2 tbsp butter
  • 4 slices swiss or provolone cheese
  • 2 tbsp fresh parsley, for serving

Directions:

  • 1. Set oven to broil. Wrap each rib eye steak in plastic wrap and place inside the freezer for 20 minutes.
  • 2. Remove the rib eye from the freezer and heat a large skillet to medium high heat. While skillet is heating, thinly slice the rib eye with a sharp knife against the grain removing any large chunks of visible fat.
  • 3. Add the oil to the skillet and saute the steak for 1 minute per side, 2 minutes total. Remove the steak to the side, keep the skillet hot.
  • 4. Now toss in the onion and garlic to the hot skillet. Cook for 5-7 minutes, stirring frequently, until onion is browned and softened. Coat the onion and garlic with flour.
  • 5. Quickly pour in broth to the skillet with onion and garlic. Stir in Worcestershire sauce, mustard, black pepper, and thyme. Increase heat to high, letting the mixture bubble, then reduce heat to low. Once sauce is thickened, another 3-4 minutes, turn off the heat. Using tongs, separate the onions from the sauce.
  • 6. Prepare the sandwiches. Slice the baguette into 4 equal pieces, then slice the baguette in half vertically. Butter each piece. Place the bread, butter side up, on a sheet pan under the broiler. Broil for a few minutes, or until bread is nice and toasty. Remove from the oven, keep the broiler on.
  • 7. Equally distribute the rib eye strips on each bottom half of the baguette slices. Place onions on top, then a slice of cheese on the onion/beef mixture.
  • 8. Place the baguette halves back under the broiler for another minute or two until the cheese is melted. Remove from oven, garnish with a bit of parsley.
  • 9. Serve hot with a bowl of extra sauce on the side, the au jus, for dipping.
Korean Beef Bowls

Korean Beef Bowls

Serves: 6-8
Prep Time: 10 minutes
Total time: 25 minutes
The simple flavors of takeout Asian Beef come together in this easy dinner. This one can also be used as an Asian style taco in lettuce wraps or tortillas, or serve over rice for traditional bowls. This one is a definite family friendly easy recipe.

Ingredients:

  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh ginger
  • 3 cloves garlic minced
  • 2 lbs ground beef
  • 1/3 cup soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp crushed red pepper (optional)
  • 1/4 cup chopped green onion
  • 2/3 cup grated carrots or matchstick carrots
  • 1/4 cup chopped fresh cilantro (optional)
  • Rice, tortillas or lettuce wraps for serving

Directions:

  • 1. Heat a large skillet to medium high heat. Once hot, coat the bottom of the skillet with oil. Add the garlic and ginger. Cook for about 2 minutes until golden, then add the ground beef. Continue to cook the ground beef, stirring frequently, until beef is no longer pink. Remove from heat. Drain excess fat from the skillet.
  • 2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and crushed red pepper (if using). Pour in the skillet, and return to the stove. Cook for another 3-4 minutes, until beef is well cooked and sauce is incorporated. Remove from heat.
  • 3. Serve beef over a bed of rice, in tortillas or lettuce wraps. Top with green onion, matchstick carrots, and chopped fresh cilantro.
Sheet Pan Shredded Beef Nachos

Sheet Pan Shredded Beef Nachos

Serves: 4
Prep Time: 15 minutes
Total time: 90 minutes
Sheet Pan Nachos are guaranteed to be a huge crowd pleaser. You’ll love the pull-apart seasoned beef barbacoa, and all the toppings that load on top of a single layer of chips.
Game-day, party appetizer, or just for a weeknight meal.

Ingredients:

  • 1 small yellow onion, diced
  • 3 large cloves garlic, chopped
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1.5 tsp kosher salt
  • 2 chipotle peppers in adobo sauce
  • 2 tsp adobo sauce
  • 1 lime juiced
  • 1 cup beef broth
  • 3 lbs chuck roast
  • 1 tbsp olive oil or avocado oil
  • 12 oz tortilla chips
  • 1 cup canned black beans (drained)
  • 1 cup corn kernels (frozen or canned)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 vine ripened tomato, diced
  • 1/4 cup diced red onion
  • 1 jalapeno, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sour cream
  • 1/4 cup guacamole

Directions:

  • 1. Sear the beef in a pan in oil on all sides. Transfer the beef to the slow cooker. Pour the sauce on top and cook on low for 8 hours. Remove the beef from the pot and shred with a fork.
  • 2. Using the Instant Pot, select the saute function on the IP. Once the pot is hot, add the oil and sear the beef on all sides. Select cancel. Pour the sauce over the beef and secure the lid. Select the manual function, and cook on high pressure for 60 minutes. Use a quick release. Remove the beef from the pot and shred with a fork. Alternatively, use a slow cooker. Sear the beef in a pan on all sides, then transfer the beef to the slow cooker. Pour the sauce on top and cook on low for 6 hours.
  • 3. Once beef is ready, preheat the oven to 400 degrees.
  • 4. Lightly grease a large sheet pan and place the chips on the sheet pan in one single layer.
    Cover with beef, beans, corn, and cheese.
  • 5. Transfer to the oven and bake until cheese is melted, about 5 minutes.
  • 6. Serve hot with additional toppings: tomato, onion, jalapeno, cilantro, sour cream, and guacamole.
Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Serves: 4
Prep Time: 10 minutes
Total time: 6 hours
Tender beef slow cooked in a creamy mushroom sauce, and served over egg noodles for an easy weeknight meal.

Ingredients:

  • 1 lb sirloin, cut into 1/2 inch cubes
  • 1/2 large white onion chopped
  • 3 cloves garlic minced
  • 10 oz sliced mushrooms
  • 3 tbsp all purpose flour
  • 2/3 cup beef broth
  • 2 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/3 cup sour cream
  • Salt and pepper to taste
  • 16 oz egg noodles for serving

Directions:

  • 1. Place beef inside your slow cooker, and top with onions, mushrooms, and garlic. Sprinkle flour on top of the mixture and give it a quick stir.
  • 2. In a separate bowl, mix together broth, soy sauce, vinegar, onion powder, and garlic powder. Pour on top of beef and vegetables.
  • 3. Set your slow cooker to low and cook for 6 hours.
  • 4. At the five hour mark, add sour cream.
  • 5. Let simmer for another 30 mins - 1 hour or until sauce is thickened and beef is tender. Serve over egg noodles.
Slow Cooker Red Wine Pot Roast

Slow Cooker Red Wine Pot Roast

Serves: 8
Prep Time: 15 minutes
Total time: 8 hours
A tender melt-in-your-mouth pot roast makes the best Sunday night dinner! This complete meal has an amazing red wine gravy that tastes delicious with beef, and works perfectly with the vegetables.

Ingredients:

  • 3-4 lb Boneless chuck roast, cut into 2 pieces
  • 2 tsp sea salt
  • 1 tsp paprika
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 1 cup dry red wine (like a cabernet sauvignon)
  • 3 tbsp all purpose flour
  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 4 large carrots, cut into 2-3 inch pieces
  • 2 lbs baby potatoes
  • 1 yellow onion, diced

Directions:

  • 1. Heat a large skillet to medium high heat. In a small bowl, mix together the salt, paprika, Italian seasoning, and garlic powder. Season beef with the mixture. Once skillet is hot, add the oil and cook the beef until evenly browned (about 3 minutes per side).
  • 2. In another bowl, whisk together the beef broth, red wine, Worcestershire sauce, balsamic vinegar, and flour.
  • 3. Place carrots, potatoes, and onion at the bottom of the slow cooker. Pour the beef broth mixture on top, then nestle the beef on top of the vegetables.
  • 4. Cover and cook on low for 8 hours. Remove the beef and shred with a fork. Serve with vegetables and pour sauce on top.
Thai Basil Beef Stir Fry

Thai Basil Beef Stir Fry

Serves: 4
Prep Time: 10 minutes
Total time: 20 minutes
This quick and easy 20 minute Thai Basil Beef Stir Fry is restaurant quality with simple Ingredients. The star of this recipe is definitely the Thai Basil, found in the produce section of many grocery stores. If you can’t find it, regular fresh basil will also work. Serve over a bed of rice for a complete dinner.

Ingredients:

  • 1 lb skirt steak
  • 2 tsp corn starch or arrowroot starch
  • 2-3 tsp olive oil or avocado oil
  • 1 small yellow onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 3 tbsp soy sauce or gluten free tamari soy sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 1 cup fresh Thai Basil (or regular basil if Thai Basil is not available)

Directions:

  • 1. Prepare the skirt steak by slicing against the grain into thin strips. Trim any large chunks of visible fat. Sprinkle cornstarch or arrowroot over the beef; place inside a large sealable baggie or container and shake to evenly distribute over the beef.
  • 2. Heat a large skillet to medium heat. Once hot, add the oil and toss in the beef. Cook for 2 - 3 minutes or until just browned. Remove to a plate, keep the skillet hot.
  • 3. Add a bit more oil if needed, reduce the heat to medium. Cook the onion, bell pepper, and garlic for a 5-7 minutes or until onions are softened and browned.
  • 4. Bring the beef back to the skillet, toss in the soy sauce, brown sugar, lime juice, and basil. Cook for another 1 - 2 minutes, allowing the basil to wilt, and mixing the sauce evenly among the beef and veggies.
  • 5. Serve hot over rice.