Prep time: 25 minutes
Cook time: 45 min 350°
1/2 lb Ground Beef
1/2 lb Italian Sausage (mild or hot, depending on your taste)
4 large bell peppers
1/2 cup chopped onion
Various Seasoning (Garlic Salt, Season Salt, Pepper, Italian Seasoning, etc.)
Cut your peppers in half the long way (top to bottom) and hollow, clean and rinse out the seeds. Pat them dry and set aside.
Mix the meat with whatever spices you like and the onion. I use about 1 teaspoon each of Garlic Salt, Season Salt, and Pepper, and about 1/2 teaspoon of Italian Seasoning.
Spoon the meat mixture into each pepper. Place peppers, meat side up, in a cake or baking pan. Pour in 1/2 cup water and bake for 45 minutes at 350°. Drain liquid and serve with mashed potatoes and brown gravy.
An Italian variation I make is like this:
Make as above, however, pour 1 can of tomato sauce over peppers, sprinkle with Parmesan Cheese and bake as directed. Serve with buttered noodles (cook noodles/spaghetti, etc) and toss in 3 Tbs Butter and 1 Teaspoon of Garlic powder, salt and pepper to taste.
Filed in: Beef • Family Recipes • ◊ Permalink
These are the easiest BBQ ribs in the world.. and quite tasty I might add. You can make these and everyone will think you busted your butt when infact you laid out and got a nice base tan, got a manicure and played WoW all day.
One crockpot. (I have a Rival 6 quart one. Nothing fancy. $30 at Walmart I think).
3 to 4 lbs of beef short-ribs (and I’ve used pork ones before)
One big onion (unless you don’t like onions)
2 bottles or one BIG bottle of your favorite BBQ sauce (I’ll put my homemade BBQ sauce up this week)
as you can see it’s “put whatever you want” in your pot.
Brown the ribs under the broiler until they turn that gray color. You can also just brown them in a pan.
Slice the onion into rings and put into the crockpot.
Dump all of the browned ribs into the crockpot.
Pour all of the BBQ sauce into the crockpot.
Turn crockpot on Low (for a 10 hour cook time) or High (for a 5 hour cook time).
Filed in: Beef • Crock Pot • Pork • ◊ Permalink
2 pounds tri-tip steak, cut into large chunks
1 cup water
1/4 cup anejo tequila
1 clove garlic, minced
1 serrano chile, diced
Kosher salt and freshly ground black pepper
For the enchiladas:
5 (7-ounce) cans tomatillo sauce
1 1/2 cups tomato sauce
1 pound pepper Jack cheese, grated
3 (15 1/2-ounce) cans black beans
1 (7-ounce) can diced chiles
2 dozen flour tortillas
You will need 2 (9 by 13-inch) baking pans
One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
Make the enchiladas:
Preheat oven to 350 degrees F.
Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
Heat the black beans in another saucepan.
Combine some of the sauce, black beans, cheese, steak, and diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
Cover the pans with foil and bake for 15 minutes. Serve immediately.