Tag Archives: red meat

Mushroom Beef Burgers

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Makes: 6 Burger Patties | Total Time: 25 Minutes

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I love cooking with essential oils, especially when access to fresh, home grown herbs isn’t always easy (like here in Wisconsin where the winters can drag on for up to six months). Using essential oils in cooking instead of fresh herbs has more than health benefits; a bottle won’t go bad for months, which will save you money.

When I first came up with this recipe, it was summer and we were living in our first house in the city. I wanted easy, healthy food to cook at home, and this homemade burger recipe is exactly that – it’s an easy meal (under 30 minutes) so you can get outside and enjoy the lovely weather already!

Although these healthy hamburger patties grill well, they can be made in a skillet just as easily. Char broiling? Reduce the cook time by half and go from there. (You don’t want hockey pucks). If you like your burgers greasy like I do, douse them in some more olive oil while they finish up in the skillet. (Make sure to turn your range hood on because olive oil can get smoky.)

Now as the story goes (and it goes this way a lot more often than I would like it to), when this recipe was born I had a bunch of mixed mushrooms that needed to be used up. Yeah… I admit it… I kind of forgot about them and they weren’t looking too happy from their place shoved way back in the crisper drawer of my fridge.



Old mushrooms work great for this beef and mushroom burger recipe, though; they kind of ‘hide out’ in the meat.

Imagine that – mushrooms working behind the scenes will bring you the best flavors ever, and they’ll be happy-dancing now because they won’t go to waste.

How nice!

I don’t know about you, but I am a big fan of burgers sans bun. Feel free to use buns if you want, but plating these mushroom beef burgers with all the summer-like trimmings feels a little classier to me. These awesome hamburger patties are meaty and filling, so you won’t even miss the bun. Just scatter some arugula on a plate instead, top with a couple of burger patties, add a dollop of mayo and drizzle with sriracha. Lay some sliced red onion on the side and ta-dah! 

Easy gourmet burgers are now yours to serve.

But… why should the goodness be limited to summer? 

The answer is, it shouldn’t. I have been making these burgers all year round because they are soooooooo easy to make. I make them for our date night dinners at home… not only can they dress fancy (gravy is the little black dress for burgers), but less time in the kitchen means more time with Mark. When we’re snuggling in during the winter months, I’ll make these burgers but instead of arugula, mayo, sriracha and crisp red onion, I lay a patty over a generous helping of mashed potatoes, drizzle it with mushroom or beef gravy, lay on a another patty, drizzle on some more gravy, then sprinkle with fresh parsley (yes, dried works too.) 

When it comes right down to it. you can dress these babies up however you want. I imagine they would pair well with ketchup and mustard (take ’em out to the ball game), or maybe creamed horseradish (dance party!), or even just a radish (walks on the beach)…

Once you’ve gotten to the meat of the matter, the rest is gravy!

Healthy Home Cooked Meals

This recipe uses essential oils.

If you want to use the actual ingredients instead, please refer to the easy-to-use Essential Oil Conversion Chart.

Helpful Recipe How-To Photos:

Healthy Home Cooked Food
Heat olive oil in skillet until it just begins to smoke.
Best Hamburger Patties
Add the hamburger patties.

Making The Perfect Hamburger Patty
For the best hamburgers, press them as they cook to prevent shrinking.

Healthy Hamburger Patties
The Mushroom Beef Burgers are done!


Something Quick and Easy For Dinner Tonight
Summertime
Something Quick and Easy For Dinner Tonight
Wintertime

Healthy Burger Recipe Ideas
Mushroom Beef Burgers Recipe

Mushroom Beef Burgers

These mushroom beef burgers become healthy hamburger patties when you’re cooking with essential oils. This healthy burger dinner can be dressed two ways; lighten it up for summer or add a gourmet touch for a date night dinner. Both can be fast easy meals for tonight.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course burgers, Main Course
Cuisine American
Servings 6 Burgers

Ingredients
  

  • ½ cup heavy cream
  • 1 tablespoon cola
  • 1 teaspoon Worcestershire sauce
  • 1 ½ tablespoon olive oil divided
  • 3 drops rosemary essential oil
  • 2 drops frankincense essential oil
  • 1 cup finely chopped mushrooms of your choice
  • ¼ cup (1 small) yellow onion finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound ground beef
  • baby arugula for serving summertime
  • mayonnaise for serving summertime
  • sliced red onion for serving summertime
  • sriracha for serving summertime
  • mashed potatoes for serving wintertime
  • chopped fresh parsley for serving wintertime

Instructions
 

  • Combine the heavy cream, cola and Worcestershire sauce in a small bowl or measuring cup. Whisk the essential oils into 1/2 tablespoon of the olive oil and whisk to thoroughly combine, then whisk the oils into the cream mixture. Set aside.
  • Add the mushrooms, onion, salt and pepper to a large bowl and mix together. Next, add the cream mixture and mix just enough to combine. Finally, add the ground beef and use your hands to combine everything together until it is just mixed. Do not over mix! 
  • Cut a sheet of waxed paper into 7 squares that are each about 7 inches long. Place one sheet on a plate and set aside.
  • Divide the meat mixture into 6 equal parts. Take one part and form it into a ball; it should be about the size of a baseball. Carefully flatten the meatball into a round patty and place it on the plate prepared with the waxed paper. Use your fingers and the palm of your hand to finish shaping the patty. When done, it should be about 5 inches in diameter and between 1/4 and 1/2 inch thick. Lay another sheet of waxed paper over the patty and repeat with the remaining pieces of meat mixture, ending with a sheet of waxed paper on top. The hamburgers can be chilled in the refrigerator for up to a day. If you decide to make them ahead, place them in a ziplock bag with the waxed paper in place and keep the sealed bag flat until you are ready to use them.
  • When you are ready to cook the burgers, heat the remaining 1 tablespoon olive oil a large cast iron skillet over high until just beginning to smoke, then lower the heat to medium-high. Place as many burgers as you can fit comfortably into the skillet and place a second, smaller cast iron skillet over the burgers to keep them flat while they cook. A grill press works well, too, but I find that using a 12-inch skillet over a 13-inch one covers all the burgers at the same time – so efficient! Check the burgers after 2 minutes and if the tops are still very pink, continue to cook for another minute or two, or until the edges are brown. Flip the burgers, place the skillet on top of them, and cook for another 2-3 minutes, or until done to your liking. Two minutes on each side will give a medium-rare burger, 3 minutes medium-well. Keep your oven mitts handy because you will want to keep an eye on them as they cook. Don't worry if the skillet has a lot of moisture in the bottom, this is just the excess cream getting pressed out. It is what makes the burgers so soft and juicy as they cook in this flavor-infused liquid.
  • There are two ways I like to serve these hamburgers: the summer way and the winter way! To serve them up summer-like, prepare plates by dressing them with a layer of baby arugula. Place a burger (or two) on top of the arugula, add a dollop of mayonnaise on the burger, and drizzle everything with sriracha. Garnish with slices of red onion. To serve these burgers winter-like, spoon mashed potatoes into the center of the plates, place a burger (or two) on top of the potatoes, and top it all with brown or mushroom gravy.
Keyword awesome hamburger patties, beef and mushroom burger recipe, best hamburger recipe, cooking with essential oils, easy hamburgers, easy healthy food to cook at home, easy meals under 30 minutes, healthy hamburger patties, healthy home cooked food, healthy home cooked meals, healthy meals at home, homemade burger recipe, mushroom beef burger recipe, mushroom beef burgers, quick easy dinner tonight, something quick and easy for dinner tonight, using essential oils in cooking
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Comfort Meatball Soup

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Serves: 4 | Total Time: 35 Minutes

I love the way this meatball soup smells when it is simmering on the stove. It reminds me of hamburgers cooking on the grill. (Um, yeah…. I know it’s February…. but spring is closer now than it was last month!)

I think the reason why this is one of my best winter soups is because it triggers thoughts of fresh spring breezes, summer birdsong, and lots of sunshine. This soup kicks up the hygge factor, for sure! There is nothing quite like a warm blanket, a bowl of comfort soup, and reminiscent thoughts of warmer seasons while the snow swirls around outside the windows. 

Of course, I’m sure that adding fresh spinach in soup has nothing to do with this. (Kidding!) Fresh spinach is easy to get at the grocery store in the dead of winter (even way up here in the frozen tundra), and it adds so much vibrant color to what would otherwise be a very brown soup. Well, it lends garden flavor and bolsters nutrients, too – never bad things.

Normally I am not picky when it comes to ground beef, but for this meatball soup recipe I am going to insist that you use a good quality ground sirloin to make the meatballs. Ground sirloin gives this soup its characteristic, beefy burger aroma when it cooks, plus it helps to hold everything together. The flavors of the apple, scallions and spices can now seep gently into the broth without deflating the meatballs – always a nice bonus.

However, if a few of the meatballs break apart into smaller pieces, you’ll get a nice hamburger soup texture. For this reason, this comfort meatball soup can stand is as an easy hamburger soup, or even mimic an Italian wedding soup with its cute little meatballs. 

This soup has a silky broth that is not too spicy, not too salty… it is just right, in fact! As my husband Mark will say, broth is what makes soup so yummy. Comfort Meatball Soup tastes like it has been simmering all day, but only takes 35 minutes  to make. It reheats well, so double up the recipe to put some in your soup thermos for tomorrow’s lunch.

Hygge on the go…. is there such a thing?


Comfort Meatball Soup

Total Time: 35 Minutes

Prep: 20 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • Granny Smith apple; peeled, cored and finely chopped
  • 2 scallions, finely chopped
  • 1/4 cup plain Greek yogurt
  • 1/4 cup plain dry breadcrumbs
  • 1 tablespoon coconut aminos
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground harissa
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon hot horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 lb. ground sirloin
  • 4 1/2 cups beef broth
  • 2 tablespoons vegetable oil
  • 1/2 cup uncooked orzo pasta
  • 1/2 cup fresh baby spinach leaves

RECIPE DIRECTIONS:

1. Add the first 11 ingredients to a medium bowl and mix well. Add the ground sirloin and mix with your hands until just combined. Do not over mix. Form into meatballs that are the size of golfballs and set on a clean plate. You should have about 28-30 meatballs.

Easy Hamburger Soup

2. Heat the beef broth in a pot over medium-high. While the broth heats, heat the vegetable oil in a large skillet. Place the meatballs in the skillet in one layer and brown them. Do not crowd them, if you need to, brown the meatballs in 2 batches. (To get even browning on all sides, I use a small spatula and roll the meatballs around about every 30 seconds. Once the meatballs firm up, pick up the skillet and shake it around so the meatballs roll about inside it. This will keep them nice and round while browning them on all sides.) This should take a total of 3-4 minutes.

Spinach In Soup

3. Pour the hot beef broth over the meatballs in the skillet and bring to a boil. Add the orzo pasta, reduce heat to medium, and simmer for 10 minutes or until the pasta is al dente. Add the spinach to the soup and stir gently, then cook for another 2 minutes or until the spinach is wilted but still bright green.

4. Serve in bowls and garnish with additional salt and pepper if desired.

Meatball Soup
Meatball Soup Recipe
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Ham and Cheese Stuffed Meatloaf

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Serves: 4 | Total Time: 1 Hour


Jump to Recipe

Things are beginning to get really blustery here in Wisconsin. Although the calendar says that it is still fall, it truly is winter here. It has been since we got our first snowfall on Halloween!

Such wintry weather calls for the greatest comfort food of all time…

Meatloaf!

The addition of classic Italian herbs ups the ante of this stuffed meatloaf recipe. When this meatloaf with cheese bakes, it makes the whole house smell like an Italian bistro. You can’t get more comforting than that! 

Serve with a generous helping of mashed potatoes oozing with melted butter, then cozy up with a bottle of red, your favorite slippers, and let it snow…


Wine Pairing Notes

Wine pairings for Sweet and Savory Chicken Thighs:

Both red and white wines pair well with this meatloaf! You can thank the combination of ham, beef, herbs and cheese for that. If you prefer white, go with a dry sauvignon blanc or a medium-dry riesling. Want to crack open a bottle of red instead? Go for a cabernet sauvignon that is dry and oaky. Here are some hand picked for you:


How to Make Ham and Cheese Stuffed Meatloaf:

What you’ll need:

  • 3/4 cup plain dried breadcrumbs, plus 2 tablespoons, divided
  • 1/2 teaspoon ground black pepper
  • 1/2 tablespoon garlic powder
  • egg
  • 1/4 cup evaporated milk
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon olive oil
  • 2 drops oregano essential oil
  • 1 drop basil essential oil
  • 1 lb. grass-fed ground beef
  • 1 lb. ground pork
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 4 to 6 very thin slices turkey breast
  • 4 to 6 very thin slices black forest ham
  • 4 ounces shredded Swiss cheese
  • 2 tablespoons freshly grated parmesan cheese
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 1/2 teaspoon brown sugar
  • splash heavy cream

RECIPE DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. Mix the 3/4 cup breadcrumbs, garlic powder, and black pepper in a small bowl.

3. In a cup, whisk together the egg, evaporated milk, and Worcestershire sauce.

4. In a ramekin, vigorously whisk the 2 drops oregano essential oil and 1 drop basil essential oil into the olive oil. Pour the oil combination into the egg mixture and whisk well.

5. Place the ground beef and ground pork in a stand mixer with the paddle attachment. With the mixer on low, slowly add the breadcrumb mixture into the meat, followed by the egg mixture. Turn off the mixer immediately after all ingredients are evenly combined. You don’t want to over mix the meat or it may become too dense when baked.

6. Lay out two 18-inch long sheets of parchment paper on a flat work surface. In a small cup, combine the remaining 2 tablespoons breadcrumbs, dried basil and dried oregano. Season with salt and pepper and mix well.  Gently sprinkle the seasoned breadcrumbs over each sheet of parchment paper.

7. Divide the meat mixture into two equal sections and place them on a flat work surface. Using your hands, form each section into a rectangle about 10 inches long by 6 inches wide, each should be about 1/2 inch thick. Transfer the meat onto the parchment papers with the breadcrumbs.

8. Carefully place half of the sliced ham onto one of the meat rectangles, followed by 2 slices of the turkey and 2 slices of the Swiss cheese. Repeat with the second meat rectangle. Sprinkle each with equal amounts parmesan cheese. (I use a zester and just grate it right over the meat!) Leave about a 1/2 inch border of meat around the edges uncovered. This will allow you to seal the meat closed after you roll it.

9. Very carefully roll each meat section into a log. I use the parchment paper as a guide to get started, then I use my thumbs to bring up the middle while guiding the edges with my fingers. Carefully pinch the ends shut to keep any of the filling from leaking out during baking.

10. Place the meat loaves in small loaf pans or on a sheet pan. (For a great make-ahead meal, wrap one or both rolls in foil and freeze until ready to use, then thaw and bake!) Loosely cover the loaves with foil and bake for 30 minutes.

11. While the loaves are baking, add the tomato paste, water, brown sugar, and heavy cream to a small bowl. Season with salt and pepper. Whisk vigorously until a smooth sauce results. 

12. Remove the meat loaves from the oven and brush with the tomato paste mixture. Return to the oven, uncovered, for another 10 minutes. Serve sliced with mashed potatoes and, if desired, brown gravy.


Stuffed Meatloaf Recipe Idea
Easy Stuffed Meatloaf Recipe

Ham and Cheese Stuffed Meatloaf

Christy Boston’s Kitchen
The addition of classic Italian herbs ups the ante of this stuffed meatloaf recipe. When this meatloaf with cheese bakes, it makes the whole house smell like an Italian bistro. You can't get more comforting than that! 
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American, Comfort Food, Italian
Servings 4 people

Ingredients
  

  • ¾ cup plain dried breadcrumbs, plus 2 tablespoons divided
  • ½ teaspoon ground black pepper
  • ½ tablespoon garlic powder
  • 1 egg
  • ¼ cup evaporated milk
  • ½ tablespoon Worcestershire sauce
  • ½ tablespoon olive oil
  • 2 drops oregano essential oil
  • 1 drop basil essential oil
  • 1 pound grass-fed ground beef
  • 1 pound ground pork
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • salt and pepper to taste
  • 4 very thin slices turkey breast
  • 4 very thin slices black forest ham
  • 4 ounces shredded Swiss cheese
  • 2 tablespoons freshly grated parmesan cheese
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • ½ teaspoon brown sugar
  • splash of heavy cream

Instructions
 

  • Preheat oven to 375° F.
  • Mix the ¾ cup breadcrumbs, garlic powder, and black pepper in a small bowl.
  • In a cup, whisk together the egg, evaporated milk, and Worcestershire sauce.
  • In a ramekin, vigorously whisk the 2 drops oregano essential oil and 1 drop basil essential oil into the olive oil. Pour the oil combination into the egg mixture and whisk well.
  • Place the ground beef and ground pork in a stand mixer with the paddle attachment. With the mixer on low, slowly add the breadcrumb mixture into the meat, followed by the egg mixture. Turn off the mixer immediately after all ingredients are evenly combined. You don’t want to over mix the meat or it may become too dense when baked.
  • Lay out two 18-inch long sheets of parchment paper on a flat work surface. In a small cup, combine the remaining 2 tablespoons breadcrumbs, dried basil and dried oregano. Season with salt and pepper and mix well.  Gently sprinkle the seasoned breadcrumbs over each sheet of parchment paper.
  • Divide the meat mixture into two equal sections and place them on a flat work surface. Using your hands, form each section into a rectangle about 10 inches long by 6 inches wide, each should be about 1/2 inch thick. Transfer the meat onto the parchment papers with the breadcrumbs.
  • Carefully place half of the sliced ham onto one of the meat rectangles, followed by 2 slices of the turkey and 2 slices of the Swiss cheese. Repeat with the second meat rectangle. Sprinkle each with equal amounts parmesan cheese. (I use a zester and just grate it right over the meat!) Leave about a 1/2 inch border of meat around the edges uncovered. This will allow you to seal the meat closed after you roll it.
  • Very carefully roll each meat section into a log. I use the parchment paper as a guide to get started, then I use my thumbs to bring up the middle while guiding the edges with my fingers. Carefully pinch the ends shut to keep any of the filling from leaking out during baking.
  • Place the meat loaves in small loaf pans or on a sheet pan. (For a great make-ahead meal, wrap one or both rolls in foil and freeze until ready to use, then thaw and bake!) Loosely cover the loaves with foil and bake for 30 minutes.
  • While the loaves are baking, add the tomato paste, water, brown sugar, and heavy cream to a small bowl. Season with salt and pepper. Whisk vigorously until a smooth sauce results.
  • Remove the meat loaves from the oven and brush with the tomato paste mixture. Return to the oven, uncovered, for another 10 minutes. Serve sliced with mashed potatoes and, if desired, brown gravy.

Notes

Don’t have essential oils? Head over to the Essential Oil Ingredient Conversion Chart to find out how much of each herb to use.
Keyword comfort food recipes, easy meatloaf recipe, freezable meatloaf recipe, gourmet meatloaf, ham and cheese stuffed meatloaf, ham and swiss meatloaf, italian meatloaf, make ahead meals, make ahead meatloaf, meatloaf ideas, stuffed meatloaf
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Homestyle Harvest Instant Pot Chili

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Serves: 4 | Total Time: 1 Hour 15 Minutes

This truly is the best Instant Pot chili recipe for fall.

Although it is tradition to flavor chili with a lot of heat, this fall chili is milder than most. Autumn recipes don’t have to be spicy to keep you warm, just piping hot! (For those of you averse spiciness, this chili recipe is for you!)

Typically, I love hot and spicy food, and if the need for it hits you, simply stir in a dollop of my Five Alarm Hot Pepper Sauce and your problem will be solved. However, to really let the silky pumpkin flavor in this recipe shine through, I like to keep the spice level turned down for this chili.

The garnishes are optional, but I can never pass up a dressed up bowl of chili. Sour cream, avocado, and corn chips round out this easy recipe. Feel free to sprinkle on some fresh cilantro if you do decide to spice it up a bit.

Or, just serve it plain. (That is perfectly acceptable, too!)


Homestyle Harvest Instant Pot Chili

Total Time: 1 Hour 15 Minutes

Prep: 15 Minutes / Cook: 45 Minutes / Pressure Buildup and Release: 15 Minutes

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 white onion, coarsely chopped
  • 1 lb. ground sirloin
  • 1 tablespoon apple cider vinegar
  • 16 ounces canned red kidney beans, drained and rinsed
  • 28 ounces canned diced tomatoes
  • 8 ounces pumpkin puree
  • 2 tablespoons ancho chili powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon Habanero pepper sauce, plus more to taste
  • 2 drops cilantro essential oil
  • 2 drops cinnamon essential oil
  • 1 drop clove bud essential oil
  • shredded cheddar cheese, for garnish
  • sour cream, for garnish
  • sliced avocado, for garnish
  • taco or corn chips, for garnish
  • chopped fresh cilantro, for garnish

RECIPE DIRECTIONS:

1. Heat the oil in the Instant Pot by using the sauté setting. Add the onions and sauté until they are translucent, about 3 minutes, stirring frequently to prevent uneven cooking.

2. Add the ground beef and cook, stirring occasionally, until the meat is no longer pink, about 5 – 7 minutes more. Stir in the apple cider vinegar and simmer for another 2 minutes, stirring occasionally.

Making Instant Pot Chili

3. Turn the Instant Pot off. Add remaining ingredients to the Instant Pot – except for the essential oils – and stir to mix everything together. (If using traditional herbs and spices, add them in now.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.

4. When the timer goes off after the 45 minutes are up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Once the valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.

5. Serve the chili in bowls or crocks, be careful as it will be piping hot! Top with shredded cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.

Pressure Cooker Chili For Fall
Instant Pot Chili Idea
Instant Pot Chili With Pumpkin

Homestyle Harvest Instant Pot Chili

This truly is the best Instant Pot chili recipe for fall! Although it is tradition to flavor chili with a lot of heat, this fall chili is milder than most. Autumn recipes don’t have to be spicy to keep you warm, just piping hot!
Prep Time 15 mins
Cook Time 45 mins
Pressure build and release time 15 mins
Total Time 1 hr 15 mins
Course Soup
Servings 4 people
Calories 410 kcal

Equipment

  • Pressure Cooker
  • Instant Pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 white onion coarsely chopped
  • 1 pound ground sirloin
  • 1 tablespoon apple cider vinegar
  • 1 pound canned red kidney beans rinsed and drained
  • 28 ounces canned diced tomatoes
  • 8 ounces pureed pumpkin
  • 2 tablespoons ancho chili powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon Habanero pepper sauce plus more to taste
  • 2 drops cilantro essential oil
  • 2 drops cinnamon essential oil
  • 1 drop clove essential oil
  • shredded cheddar cheese for garnish
  • sour cream for garnish
  • sliced avocado for garnish
  • corn chips for garnish
  • chopped fresh cilantro for garnish

Instructions
 

  • Heat the oil in the Instant Pot by using the sauté setting. Add the onions and sauté until they are translucent, about 3 minutes, stirring frequently to prevent uneven cooking
  • Add the ground beef and cook, stirring occasionally, until the meat is no longer pink, about 5 – 7 minutes more. Stir in the apple cider vinegar and simmer for another 2 minutes, stirring occasionally.
    Making Chili In Instant Pot
  • Turn the Instant Pot off. Add remaining ingredients to the Instant Pot – except for the essential oils – and stir to mix everything together. (If using traditional herbs and spices, add them in now.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.
  • When the timer goes off after the 45 minutes are up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Once the valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.
  • Serve the chili in bowls or crocks, be careful as it will be piping hot! Top with shredded cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.
    Instant Pot Chili With Garnishes
Keyword best chili for fall, chili with pumpkin for fall, cook with essential oils, fall chili recipes, how to make chili in instant pot, how to use essential oils in food, instant pot chili
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Orange Beef Stir Fry

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Serves: 3 | Total Time: 30 Minutes

Sometimes, fast easy dinners are just what I need. 

This orange beef stir fry recipe is perfect if you are looking for quick easy meals to make on busy weeknights. It only takes 30 minutes from start to finish, 40 if you take your time (or like your beef strips a little thicker).

Orange zest and spinach give a bright summer vibe to this low carb beef dinner, but it is rich enough (without being heavy) to have any time of the year.

Although this stir fry is awesome right out of the wok, it heats up well the next day, too. I like to double up on the recipe for a make-ahead meal while I’m at it. Just package up the leftovers, stick them in the fridge, and they will keep for a few days. When you need a grab-and-go-lunch, this orange beef stir fry will be ready for you.

Now, that is something to get stirred up about!


Orange Beef Stir Fry

Total Time: 30 Minutes

Prep: 15 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • 1 lb. flank steak, cut in half lengthwise
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • zest from one large orange
  • 1 tablespoon finely chopped fresh ginger root
  • 4 tablespoons vegetable oil
  • 2 heirloom bell peppers (or 1 red and 1 yellow), cored and julienned
  • 1 bunch (about 8) medium scallions cut on the bias into 1-inch pieces
  • 4 ounces fresh baby spinach
  • 5 ounces sliced bamboo shoots
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. Freeze the flank steak halves for about 10-15 minutes. Slice the partially frozen meat across the grain about 1/4 inch thick. Set aside.

2. In a small bowl, whisk together the soy sauce, cornstarch, orange zest, and ginger. Set aside.

3. Heat 2 tablespoons of the oil in a wok or skillet over medium high. Add the meat and stir fry for 4-5 minutes until browned, but not overcooked. Use a slotted spoon to transfer the meat onto a plate lined with paper towels.

Easy Low Carb Orange Beef Stir Fry Recipe

4. Add the remaining oil to the wok, then add the peppers and scallions and stir fry for 3 minutes. Add bamboo shoots and red pepper flakes and stir fry for another 2 minutes. Stir in the cornstarch mixture until well incorporated. Lastly, add the spinach and stir fry until the leaves wilt, about 1 minute longer.

5. Return the meat to the wok, season with salt and pepper, and lightly toss until coated with the sauce. Serve immediately over hot rice, or as is. Refrigerate any leftovers and serve them the next day. This meal is just as good, if not better, when reheated a day later! 


Low Carb Beef Stir Fry 30 Minute Meal Idea
Orange Beef Stir Fry

Orange Beef Stir Fry

Quick and easy healthy meals are not that far away with this Orange Beef Stir Fry recipe; it makes for a quick weeknight meal or a make ahead lunch for tomorrow.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 3 people
Calories 510 kcal

Ingredients
  

  • 1 pound flank steak cut in half lengthwise
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • zest from one large orange
  • 1 tablespoons finely chopped fresh ginger root
  • 4 tablespoons vegetable oil
  • 2 heirloom bell peppers (or 1 red and 1 yellow) cored and julienned
  • 1 bunch (about 8) medium scallions cut on the bias into 1-inch pieces
  • 4 ounces fresh baby spinach
  • 5 ounces sliced bamboo shoots
  • ¼ teaspoon red pepper flakes
  • salt and pepper to taste

Instructions
 

  • Freeze the flank steak halves for about 10-15 minutes. Slice the partially frozen meat across the grain about 1/4 inch thick. Set aside.
  • In a small bowl, whisk together the soy sauce, cornstarch, orange zest, and ginger. Set aside.
  • Heat 2 tablespoons of the oil in a wok or skillet over medium high. Add the meat and stir fry for 4-5 minutes until browned, but not overcooked. Use a slotted spoon to transfer the meat onto a plate lined with paper towels.
  • Add the remaining oil to the wok, then add the peppers and scallions and stir fry for 3 minutes. Add bamboo shoots and red pepper flakes and stir fry for another 2 minutes. Stir in the cornstarch mixture until well incorporated. Lastly, add the spinach and stir fry until the leaves wilt, about 1 minute longer.
  • Return the meat to the wok, season with salt and pepper, and lightly toss until coated with the sauce. Serve immediately over hot rice, or as is. Refrigerate any leftovers and serve them the next day. This meal is just as good, if not better, when reheated a day later! 
Keyword 30 minute meals, easy stir fry recipe, fast easy dinner, healthy stir fry recipe, low carb stir fry recipes, orange beef stir fry, quick easy meals
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Instant Pot Hamburger Stew

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 1 Hour

Who doesn’t just love a good ol’ fashioned, hearty hamburger soup recipe that tastes like it has been cooking all day?

My guess is that not many of you have this kind of time, although it sure would be nice to sit down to a home-cooked weeknight meal that satisfies, now wouldn’t it?

Well, you can, thanks to the new interest in pressure cooker recipes. I love my Instant Pot, and this is officially my first Instant Pot recipe!

I will admit, this hamburger soup recipe was first created to be cooked over the stove. It took a while, and I realized that I could probably get all this amazing flavor in a whole lotta less time with the pressure cooker. You know, the flavor just comes out so much better in that thing!

This is a great soup for any kind of weather; lightly spicy for cool days, hamburger-y for summer barbecue days, complete with garden vegetables and a hint of sweetness.

Serve this up with a Nutty Cherry Limeade at your next outdoor gathering, or pair it with a robust red if taking it indoors.

Mmmmmmm……


Instant Pot Hamburger Stew

Total Time: 1 Hour

Prep: 15 Minutes / Cook: 45 Minutes / Pressure Buildup and Release: 15 Minutes

INGREDIENTS:

  • 2 pounds ground chuck
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 1 tablespoon apple cider vinegar
  • 3 carrots; trimmed, scrubbed, and sliced on the diagonal
  • 2 cups vegetable bone broth, or beef broth
  • 14.5 ounces crushed fire-roasted tomatillos
  • 1 tablespoon tomato paste
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 10 sweet baby bell peppers, diced
  • 1 cup ketchup
  • 1 teaspoon molasses

RECIPE DIRECTIONS:

1. Turn on the Sauté setting on the Instant Pot. Once the stainless steel lining is hot, add the ground chuck, garlic, celery, onion, apple cider vinegar, and carrots. Stir frequently until all the meat is browned, about 10 minutes.

2. Turn off the Instant Pot, then add the remaining ingredients. Stir to combine. Close the lid and set the steam release valve to the sealed position. Cook on HIGH PRESSURE for 30 minutes.

Instant Pot Hamburger Soup

3. Carefully set the steam release valve to ‘venting’ to allow for the quick release of pressure. Once the pressure is fully released (indicator should be in the down position), carefully remove the lid.

4. Ladle into soup bowls and serve with crusty bread.

Instant Pot Hamburger Recipe
Instant Pot Hamburger Stew

Instant Pot Hamburger Stew

Getting all-day slow-cooked flavor in only one hour is easy with this Instant Pot Hamburger Stew recipe. A perfect easy weeknight meal for any weather!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Instant Pot

Ingredients
  

  • 2 pounds ground chuck
  • 4 cloves garlic minced
  • 2 stalks celery diced
  • 1 medium yellow onion diced
  • 1 tablespoon apple cider vinegar
  • 3 carrots; trimmed, scrubbed, and sliced on the diagonal
  • 2 cups vegetable bone broth, or beef broth
  • 14.5 ounces crushed fire-roasted tomatillos
  • 1 tablespoon tomato paste
  • 2 teaspoons dried parsley flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • 10 sweet baby bell peppers diced
  • 1 cup ketchup
  • 1 teaspoon molasses

Instructions
 

  • Turn on the Sauté setting on the Instant Pot. Once the stainless steel lining is hot, add the ground chuck, garlic, celery, onion, apple cider vinegar, and carrots. Stir frequently until all the meat is browned, about 10 minutes.
  • Turn off the Instant Pot, then add the remaining ingredients. Stir to combine. Close the lid and set the steam release valve to the sealed position. Cook on HIGH PRESSURE for 30 minutes.
  • Carefully set the steam release valve to 'venting' to allow for the quick release of pressure. Once the pressure is fully released (indicator should be in the down position), carefully remove the lid.
  • Ladle into soup bowls and serve with crusty bread.
Keyword fast easy recipes, hamburger soup, instant pot chili, instant pot hamburger stew, instant pot recipes, instant pot soup
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Bangers and Cauliflower Mash

⭐⭐⭐⭐⭐

Serves: 3 | Total Time: 40 Minutes

Bangers and mash is an easy, comfort food recipe. If done right, there shouldn’t even be a need for gravy, but if you want to add it in, go right ahead!

Unless you are on the keto diet – then omit the gravy if you don’t have a delicious low-carb option. (I don’t have one of my own recipes for this yet, but I will work on that!)

These bangers and mash are keto-friendly, indeed! For those of you who may be having trouble with the texture of cauliflower mash not being quite like that of mashed potatoes, then you’ll want to try this method I use with coconut flour.

Coconut flour has a mildly sweet flavor, which gives the cauliflower more of a potato-like creaminess, but it also makes the cauliflower feel stiffer and, well… ’starchy’. It is a trick I kind of discovered by accident when I used the coconut flour to thicken up what started out to be very soupy cauliflower mash!

You can use whatever sausage suits your fancy. They all work well with this recipe.

Bon (keto) appetit!


Bangers and Cauliflower Mash

Total Time: 40 Minutes

Prep: 10 Minutes / Cook: 30 Minutes

INGREDIENTS:

  • 1 pound fresh beef sausages (6 medium sausages)
  • 1 head cauliflower, cored and diced
  • 1 1/2 tablespoons salt, divided
  • 1/4 cup heavy cream
  • 3 ounces mascarpone
  • 5 tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole brown mustard seeds
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons coconut flour
  • Fresh parsley, for garnish

RECIPE DIRECTIONS:

1. Preheat the oven to 425 degrees F.

2. Fill a large pot half way with water, add 1 tablespoon salt, and bring to a boil. Add the cauliflower, cover and cook for 30 minutes or until the cauliflower is soft.

3. While the cauliflower is boiling, place the sausages on a baking rack that has been set over a sheet pan. Bake for 15-20 minutes, or until the sausages are just cooked through.

4. Drain the water off of the cauliflower and return the cauliflower to the pot. Add the remaining 1/2 tablespoon salt, heavy cream, mascarpone, butter, mustards, and black pepper to the pot and stir rigorously. The cauliflower should break down and become smooth and it will be a bit runny. (If it doesn’t break down, use a masher to help it along.) Once smooth, sprinkle the coconut flour over the cauliflower and stir it in until the cauliflower thickens up a bit and resembles mashed potatoes. If you like your potatoes thicker, add a little more flour in small amounts and keep stirring until you get the consistency you like.

5. To serve, mound the hot cauliflower onto plates. Top each plate with two sausages and garnish with parsley.


Keto Meal Idea Bangers and Cauliflower Mash Recipe
Bangers and Cauliflower Mash

Bangers and Cauliflower Mash

The ultimate comfort food recipe for keto dieters! This bangers and cauliflower mash recipe uses a technique that gives the cauliflower a real mashed potato feel so you won't miss the starch.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American, Irish
Servings 3 people
Calories 960 kcal

Ingredients
  

  • 1 pound fresh beef sausages (or 6 medium sausages)
  • 1 head cauliflower cored and diced
  • 1 ½ tablespoons salt divided
  • ¼ cup heavy cream
  • 3 ounces mascarpone
  • 5 tablespoons unsalted butter
  • 1 teaspon Dijon mustard
  • 1 teaspoon whole brown mustard seeds
  • ¼ teaspoon ground black pepper
  • 2 tablespoons coconut flour
  • Fresh parsley, for garnish

Instructions
 

  • Preheat the oven to 425°F.
  • Fill a large pot half way with water, add 1 tablespoon salt, and bring to a boil. Add the cauliflower, cover and cook for 30 minutes or until the cauliflower is soft.
  • While the cauliflower is boiling, place the sausages on a baking rack that has been set over a sheet pan. Bake for 15-20 minutes, or until the sausages are just cooked through.
  • Drain the water off of the cauliflower and return the cauliflower to the pot. Add the remaining 1/2 tablespoon salt, heavy cream, mascarpone, butter, mustards, and black pepper to the pot and stir rigorously. The cauliflower should break down and become smooth and it will be a bit runny. (If it doesn't break down, use a masher to help it along.) Once smooth, sprinkle the coconut flour over the cauliflower and stir it in until the cauliflower thickens up a bit and resembles mashed potatoes. If you like your potatoes thicker, add a little more flour in small amounts and keep stirring until you get the consistency you like.
  • To serve, mound the hot cauliflower onto plates. Top each plate with two sausages and garnish with parsley.
Keyword bangers and cauliflower mash, beef franks and mashed cauliflower, keto bangers and mash, keto recipes
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Deep Fried Beef Burritos

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 1 Hour 25 Minutes

Sometimes I am in the mood for a nice, comforting ground beef recipe. Then again I can be in the mood for a good ol’ fashioned Mexican ground beef burrito complete with hot sauce and cilantro.

If I am in the mood for both and can’t decide, however, what can I do?

I make these Mexican-American fusion ground beef burritos, of course. There are no borders in this dinner!

I used goat cheese white cheddar on these burritos because, although it melts, it won’t get as ooey-gooey as regular cheddar. It stays in place and forms a nice cap of tart, cheddar goodness on top of the crispy-crunchy deep-fried burritos. It’s all about texture, folks!

Spicy marinara, sriracha, and cilantro take a trip south of the border. Baby bell peppers and mushrooms in a creamy ground beef stuffing lend the traditional American comfort food experience. 

Get out the cowboy hats and sombreros… whoever said dinner at home couldn’t be fun?


Deep Fried Beef Burritos

Total Time: 1 Hour 25 Minutes

Prep: 30 Minutes / Cook: 45 Minutes / Rest: 10 Minutes

INGREDIENTS:

  • 1 lb. ground beef
  • 1 small yellow onion, finely chopped
  • 1 tomato, seeded and very finely chopped
  • 6 baby bell peppers, seeded and finely chopped
  • 1 lb. mixed mushrooms, finely chopped
  • 1/4 cup coconut flour
  • 1 egg
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon fresh grated nutmeg
  • 1 tablespoon sunflower oil
  • 1 cup whole milk ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large flour tortillas
  • 1 cup Homemade Chunky Marinara Sauce
  • 8 ounces white goat cheese cheddar, shredded
  • sriracha, for garnish
  • chopped fresh cilantro, for garnish

RECIPE DIRECTIONS:

1. In a stand mixer with the paddle attachment, combine the first 9 ingredients. Mix on medium speed until blended together and the meat is smooth. If you don’t have a stand mixer, don’t worry. Just get in there with your hands and mix it up; this will work just as well!

2. In a large skillet over medium high, heat the tablespoon sunflower oil. Spread the meat mixture into the skillet like a large pancake, right up to the edges of the skillet. Cook until the meat begins to brown, about 5 minutes, then using a spatula, chop it into large chunks and flip them over. Keep pressing on the meat until it cooks almost through, another 5 minutes. Remove meat to a bowl and crumble it up a little more. Allow to cool slightly, about 10 minutes. Add the ricotta to the meat mixture, season with salt and pepper, and mix well.

3. Preheat oven to 350F. 

4. To make the burritos, spoon about 1 cup of the meat mixture onto one tortilla and shape it so that it resembles a log, keeping the ends away from the edges of the tortilla about 2 inches. Fold the sides of the tortilla closest to the meat over onto the meat. Beginning with one of the unfolded ends, roll the tortilla into a log, enclosing the meat. Secure with a toothpick by threading it through the seam of the tortilla, like you would a needle in fabric. Repeat with the other three tortillas. You may have some of the meat mixture left over; freeze it for another use. Keep in mind that overstuffing your tortilla will not end well!

5. Add enough canola oil to a large pot so that it comes up the sides about 2 inches. Heat the oil over medium high until it is just beginning to smoke. Add two burritos to the hot oil and fry for 2 minutes until browned, then carefully flip them over and fry another two minutes. Remove to a cooling rack that has been placed over paper towels. Repeat with the other two burritos (or freeze them for another time).

6. Once the burritos are cool enough to handle, remove the toothpicks. They should hold their shape nicely now. Place the burritos seam side up on a baking sheet that has been lined with foil and fitted with a drain rack. Spoon 1/4 cup marinara sauce over each burrito. Next, divide the cheese into four portions and put each portion over the marinara on each burrito. Yes, it will seem like it is piled high, but that is what you want. Bake the burritos for 20 minutes, or until the cheese is fully melted and beginning to brown around the edges.

7. Serve on plates. Drizzle some sriracha over the burritos, then sprinkle with chopped cilantro.


Ground Beef Burrito Recipe
Deep Fried Beef Burritos

Deep Fried Beef Burritos

The colorful spices of Mexico get deep fried the American way to bring you this Tex-Mex inspired dish. There are no borders with this dinner! Try something different tonight and bring traditional ground beef burritos to a whole new level.
Prep Time 30 mins
Cook Time 45 mins
Rest 10 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American, Mexican
Servings 4 people
Calories 960 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 small yellow onion finely chopped
  • 1 tomato seeded and very finely chopped
  • 6 baby bell peppers seeded and finely chopped
  • 1 pound mixed mushrooms finely chopped
  • ¼ cup coconut flour
  • 1 egg
  • ½ teaspoon caraway seed
  • ¼ teaspoon fresh grated nutmeg
  • 1 tablespoon sunflower oil
  • 1 cup whole milk ricotta cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 large flour tortillas
  • 1 cup Homemade Chunky Marinara Sauce
  • 8 ounces white goat cheese cheddar shredded
  • sriracha for garnish
  • chopped fresh cilantro for garnish

Instructions
 

  • In a stand mixer with the paddle attachment, combine the first 9 ingredients. Mix on medium speed until blended together and the meat is smooth. If you don’t have a stand mixer, don’t worry. Just get in there with your hands and mix it up; this will work just as well!
  • In a large skillet over medium high, heat the tablespoon sunflower oil. Spread the meat mixture into the skillet like a large pancake, right up to the edges of the skillet. Cook until the meat begins to brown, about 5 minutes, then using a spatula, chop it into large chunks and flip them over. Keep pressing on the meat until it cooks almost through, another 5 minutes. Remove meat to a bowl and crumble it up a little more. Allow to cool slightly, about 10 minutes. Add the ricotta to the meat mixture, season with salt and pepper, and mix well.
  • Preheat oven to 350°F. 
  • To make the burritos, spoon about 1 cup of the meat mixture onto one tortilla and shape it so that it resembles a log, keeping the ends away from the edges of the tortilla about 2 inches. Fold the sides of the tortilla closest to the meat over onto the meat. Beginning with one of the unfolded ends, roll the tortilla into a log, enclosing the meat. Secure with a toothpick by threading it through the seam of the tortilla, like you would a needle in fabric. Repeat with the other three tortillas. You may have some of the meat mixture left over; freeze it for another use. Keep in mind that overstuffing your tortilla will not end well!
  • Add enough canola oil to a large pot so that it comes up the sides about 2 inches. Heat the oil over medium high until it is just beginning to smoke. Add two burritos to the hot oil and fry for 2 minutes until browned, then carefully flip them over and fry another two minutes. Remove to a cooling rack that has been placed over paper towels. Repeat with the other two burritos (or freeze them for another time).
  • Once the burritos are cool enough to handle, remove the toothpicks. They should hold their shape nicely now. Place the burritos seam side up on a baking sheet that has been lined with foil and fitted with a drain rack. Spoon 1/4 cup marinara sauce over each burrito. Next, divide the cheese into four portions and put each portion over the marinara on each burrito. Yes, it will seem like it is piled high, but that is what you want. Bake the burritos for 20 minutes, or until the cheese is fully melted and beginning to brown around the edges.
  • Serve on plates. Drizzle some sriracha over the burritos, then sprinkle with chopped cilantro.

Notes

For the juiciest meat, don’t drain off the fat after cooking the meat mixture together in the skillet. When you allow the cheese and veggies to pick up the extra fat, the result is a tender and juicy filling that is loaded with flavor.
Keyword deep fried burritos, mexican-american burritos, tex-mex
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Sweet Cajun Blackened Steak

⭐⭐⭐⭐⭐

Serves: 2 | Total Time: 30 Minutes

If you have never had a blackened steak, then you need to try this easy recipe.

Sweet Cajun Blackened Steak can be on the table in 30 minutes, even if you don’t know how to blacken steak. The molasses in the sauce will do most of the blackening for you, so you don’t have to worry about undercooking the inside of the meat… unless, of course, you like it rare.

Normally, I would place a semi-frozen steak into the skillet when making a black and blue steak, but I really wanted the cajun seasoning to get down deep into the meat and flavor it well. A carving fork will work great for piercing the sirloin, but you can use any sharp fork for this step. Just don’t omit it!

Serve this on top of a salad for a lighter steak dinner, or go all out and top it with mushrooms and nestle it between all the sides your heart desires.

Oh, and don’t forget the red wine!


Sweet Cajun Blackened Steak

Total Time: 30 Minutes

Prep: 10 Minutes / Cook: 10 Minutes / Rest: 10 Minutes

INGREDIENTS:

  • 1 tablespoon molasses
  • 1 tablespoon ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried savory
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon cajun seasoning
  • 1 lb. Good Quality Sirloin Steak
  • 1 tablespoon olive oil
  • salted butter, for serving

RECIPE DIRECTIONS:

1. Add the molasses, black pepper, red wine vinegar, salt, white pepper, savory, and cajun seasoning to a large bowl and whisk until well combined.

2. Pierce the sirloin several times on both sides with a sharp fork. This will tenderize the meat as well as allow the flavors to penetrate. Drop the steak into the bowl with the molasses-cajun sauce and toss to coat. Use your fingers to mush the steak into the sauce, then massage the sauce into the steak to really push in the flavors.

Black and Blue Steak

3. Heat the olive oil in a large cast iron skillet over medium-high until just smoking. Add the steak and sear it on the first side for 3 minutes, then flip and sear another 3 minutes. This will give you a medium temperature steak. Reduce the time a minute each side for more rare, increase it for more well done meat. The outside of the steak will become a bit charred and things will get a little smoky, but that’s ok! You are blackening your steak… open your windows if you have to.

Cajun Blackened Steak

4. When done, use tongs to transfer the steak to a cutting board and place a pat or two of butter on top. Allow it to rest there for 10 minutes for maximum juiciness. When ready to serve, slice the steak against the grain into strips and  plate it with blue cheese mashed potatoes, or put your steak on top of a salad (great for summertime!). Drizzle with any melted butter and accumulated steak juices that got left behind on the cutting board.


Black N Blue Steak Dinner Idea
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Tenderloin Steaks with Mushrooms in Onion Broth

⭐⭐⭐⭐⭐

Serves: 2 | Total Time: 1 Hour 10 Minutes

I love the Outback Steakhouse. 

I was first introduced to the Outback, and it’s wonderfully Aussie-style fare, when I worked there as a server back in the late 90’s. Yep, that was back when we’d sit down in the booth next to you to take your order. I can’t even begin to tell you how nervous that made me feel at first, but the more I did it, the more fun it became. (Plus it helped me overcome my tendency toward shyness!)

This recipe is inspired by my fond memories of the Outback Steakhouse. I sifted together some spices, and in the interest of keeping things keto, used pork rinds instead of any kind of breading whatsoever. Not that the Outback uses breading on their steaks (at least I don’t think they do!), but because I sometimes like a little extra crunch with my sizzle. It’s like grizzle, but for steak instead of chicken.

So go ahead and grab that bottle of Shiraz (or a can of Foster’s) and toast to a great restaurant-style steak that you can make right in your own kitchen… because…. well, we are supposed to get a snowstorm tonight.

So much for dining out, but whoever said Saturday evening couldn’t be just as much fun when dining in?


Tenderloin Steaks with Mushrooms in Onion Broth

Total Time: 1 Hour 15 Minutes

Prep: 10 Minutes / Cook: 1 Hour

INGREDIENTS:

  • Broth:
    • 4 tablespoons butter, divided
    • 1/4 cup chopped yellow onion
    • 1/3 cup red wine
    • 2 cups beef broth
    • 8 oz. whole button mushrooms
    • 2 fresh thyme sprigs
    • 1 fresh bay leaf
  • Steaks:
    • 2 tenderloin steaks (6 oz. each)
    • 2 tablespoons good quality olive oil
    • 1/3 cup crushed pork rinds
    • 1/4 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground white pepper
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon onion powder
    • salt and fresh ground pepper to taste

RECIPE DIRECTIONS:

For the broth:

1. Melt the butter in a medium pot. Sauté the onions in butter over medium-low heat until they are saturated and transparent, about 10 minutes. Be careful not to burn them! Lower the heat if they begin to get crispy.

2. Add the wine and beef broth to the pot and bring to a boil, then add the mushrooms. Reduce the heat so that the liquid no longer boils but simmers vigorously. If using fresh thyme, add it now along with the bay leaf and allow to simmer, uncovered, for another 30 to 45 minutes, or until the mushrooms reduce to roughly half their size. If using essential oil, wait until just before serving to add it, but go ahead and throw the bay leaf in now. 

While the broth is simmering, prepare the steaks as follows:

1. Place the pork rinds in a ziplock bag and go over them with a rolling pin until they resemble panko crumbs. Add all other ingredients to the bag except for the steaks and olive oil. Shake to combine.

2. In a separate skillet, heat the olive oil until it is very hot and beginning to smoke.

3. Coat the steaks with the spiced rind rub and add them to the skillet. Sear the steaks on all sides to lock in the juices, about a minute on each side. While they are still in the pan, sprinkle them with the remaining rub. Allow steaks to cook through, about 8-10 minutes for medium. Some of the crumbs from the rub will fall into the meat’s juices and char in the skillet. Keep them! They will add great bursts of crunchy flavor to the finished steaks that are pleasantly surprising!

4. When the steaks are cooked to your liking, plate them. Next, deglaze the skillet with some of the onion broth, then scrape the charred bits from the skillet and sprinkle them over the steaks.

5. Remove the herbs from the mushroom broth and take the broth off the heat. (If using thyme essential oil, now would be the time to add it. Make sure it is diluted in the olive oil first, then stir the oil into the broth to mix the flavor throughout.)

6. Spoon the mushrooms over the steaks, then ladle some of the broth over everything on the plates. Drizzle some olive oil over everything for good measure. The meat will continue to cook as it sits on the plates with the hot juices. Serve it right away!


Pan Seared Tenderloin Steak Recipe Ideas
Pan Seared Tenderloin Steaks With Mushrooms In Onion Broth

Tenderloin Steaks with Mushrooms in Onion Broth

Restaurant-inspired tenderloin steaks with mushrooms in onion broth. Stay in for date-night tonight with this easy pan-seared steak recipe!
Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 1240 kcal

Ingredients
  

  • 4 tablespoons butter divided
  • ¼ cup chopped yellow onion
  • cup red wine
  • 2 cups beef broth
  • 8 ounces whole button mushrooms
  • 2 fresh thyme sprigs
  • 1 fresh bay leaf
  • 2 tenderloin steaks (6 oz. each)
  • 2 tablespoons good quality olive oil
  • cup crushed pork rinds
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon ground white pepper
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon onion powder
  • salt and fresh ground pepper to taste

Instructions
 

  • Melt the butter in a medium pot. Sauté the onions in butter over medium-low heat until they are saturated and transparent, about 10 minutes. Be careful not to burn them! Lower the heat if they begin to get crispy.
  • Add the wine and beef broth to the pot and bring to a boil, then add the mushrooms. Reduce the heat so that the liquid no longer boils but simmers vigorously. If using fresh thyme, add it now along with the bay leaf and allow to simmer, uncovered, for another 30 to 45 minutes, or until the mushrooms reduce to roughly half their size. If using essential oil, wait until just before serving to add it, but go ahead and throw the bay leaf in now. 
  • While the broth is simmering, prepare the steaks as follows:
  • Place the pork rinds in a ziplock bag and go over them with a rolling pin until they resemble panko crumbs. Add all other ingredients to the bag except for the steaks and olive oil. Shake to combine.
  • In a separate skillet, heat the olive oil until it is very hot and beginning to smoke.
  • Coat the steaks with the spiced rind rub and add them to the skillet. Sear the steaks on all sides to lock in the juices, about a minute on each side. While they are still in the pan, sprinkle them with the remaining rub. Allow steaks to cook through, about 8-10 minutes for medium. Some of the crumbs from the rub will fall into the meat's juices and char in the skillet. Keep them! They will add great bursts of crunchy flavor to the finished steaks that are pleasantly surprising!
  • When the steaks are cooked to your liking, plate them. Next, deglaze the skillet with some of the onion broth, then scrape the charred bits from the skillet and sprinkle them over the steaks.
  • Remove the herbs from the mushroom broth and take the broth off the heat. (If using thyme essential oil, now would be the time to add it. Make sure it is diluted in the olive oil first, then stir the oil into the broth to mix the flavor throughout.)
  • Spoon the mushrooms over the steaks, then ladle some of the broth over everything on the plates. Drizzle some olive oil over everything for good measure. The meat will continue to cook as it sits on the plates with the hot juices. Serve it right away!
Keyword date night dinner ideas, outback steakhouse copycat recipe, pan-seared steak recipes, steak and mushrooms, tenderloin steaks in onion broth
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