Beef and Kimchi Smashburgers

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

One of our favorite things to do on the weekend is grilling up some delicious Beef Burgers. If you follow me on Instagram, you’ve seen my husband DJ, and I battle it out on how to build the perfect burger. Most of you side with me, but I see many see layering all the vegetables first as DJ does it as a pro-move. Agree to disagree. National Beef Burger Day is coming up, and I’ve wanted to share one of our favorite variations with you - You can enjoy it for brunch or lunch, and it even has a little Breakfast for Dinner vibe going because of the egg. That’s optional, of course - but the creamy yolk over that succulent Beef and tartness of the fermented cabbage kimchi is an incredible combination. Nothing does it quite like a Beef Burger, and this is how we meld our favorite flavors and memories from living in South Korea with our current life here in Mississippi. We had what my sisters and I called “Home Burgers” growing up in South Africa, but usually, it was a pre-made Beef patty from the store with tomatoes that were too far from ripe and bread rolls that you could seriously use to knock a window out. I remember them fondly, but I’ve learned a lot more about cooking Beef Burgers; they can be prepared in so many ways. Grilling is always a favorite, but I like to mix it up with different cooking styles like this one on the flat top grill. Some people are purists, and that’s okay - We, too, love the distinct flavor of a classic Beef Burger, but Beef Hamburgers can be so much more than meat and a bun. If you’re looking for inspiration, I implore you to check out the Beef. It’s What’s For Dinner. Website for many unique Beef Burger ideas, cooking times, and methods to make your National Beef Burger Day an extra delicious one! 

I’m not one for a long introduction, but here are some tips to guide you as you make your Beef Burgers!

Why are you smashing the burger? We usually grill, so I wanted to try something new this time! If you’re not a fan, simply form the patties and grill until the internal temperature reaches 160F. 

I learned from Heston Blumenthal that if your Ground Beef is very cold, the salt itself will serve as a binder and ensure that nothing falls apart when forming your patties. Therefore, ensure that you remove your Ground Beef from the refrigerator right before preparing this recipe for the best results.

Kimchi is spicy Korean fermented Napa cabbage. I make my own (and recommend looking up Maangchi or Korean Bapsang online for a recipe), but you can find it in almost any grocery store these days. It can absolutely be found at your local Asian grocery store. The funkier the kimchi, the tastier this burger will be because all those flavors develop, and the cabbage softens more with time. By funky, I mean well into late fermentation stages. The sauce, kimchi topping, and cucumbers can all be made ahead of time for easy assembly.

You’ll notice this recipe doesn’t have cheese. What a shocker, but I think the egg is rich enough. If you disagree, I recommend a nice slice of thick American cheese or cheddar after the first flip. Then, place a dome or lid on your flat top grill or cast-iron skillet so that it melts before lifting it away with the spatula.

Green leaf lettuce is often eaten in South Korea and used as a wrap for Bulgogi or Ssamgyeupsal, so I love using it for this recipe. The leaves are flexible enough to form a wrap if you prefer to skip the actual buns. We have on many occasions, and it is equally as wonderful. Another option is to combine 1/2 cup sticky brown rice with 1/2 teaspoon soy sauce to season it, then form it into a disc and toast it in the skillet until crispy on one side - I used to order this kind of rice burger often at a place called Lotteria in South Korea. It was such a unique way to eat a Beef Burger! Sometimes they added finely minced cooked vegetables to the rice, or even things like furikake (seaweed rice seasoning). 

Remember to visit www.BeefItsWhatsForDinner.com for cooking tips, ideas, and information! Happy National Beef Burger Day! 

Beef & Kimchi Smash Burgers 
Prep Time: 15 minutes | Cook Time: 5-8 minutes | Yield: Four 4 -ounce patties

Ingredients:
1 lb. Ground Beef
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh kimchi

For the sauce:
1/4 cup mayonnaise
1 teaspoon gochujang

For the cucumber pickles:
1 cup sliced English or Persian cucumber
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame seeds

For the sauteed kimchi:
3/4 cup roughly chopped fresh kimchi
1/4 large yellow onion, sliced
2 cloves garlic, thinly sliced 
1 teaspoon honey

4 large eggs
Toasted hamburger buns (or some sticky rice or green leaf lettuce wraps)
Optional: 4 slices of yellow cheddar cheese, sesame seeds, broccoli slaw, and sliced green onion to serve.

Special Equipment: Flat top grill, large cast-iron skillet, metal spatula, or burger press.

Method:

In a large bowl, add the Ground Beef, salt, black pepper, and chopped kimchi. Use your hands to toss everything until the ingredients are combined. Divide the mixture into four equal (4 -ounce) portions, then gently shape the burgers into balls, and transfer to a plate. Cover and refrigerate for the flavors to meld, and you prepare the other ingredients.

Add the mayonnaise and gochujang to a small bowl, then use a fork to stir until the sauce is even in color. Set aside. 

Pickle the cucumbers: Add the sliced cucumber, vinegar, sesame seeds, and salt to a small bowl. Toss, then cover and set aside until ready to assemble.

Cook your Burgers:

Heat a flat top grill or large cast-iron skillet to medium-high heat. Add the Ground Beef Burgers one by one, pressing them down with your spatula or burger press until relatively thin, about 1 -inch thick. Cook without touching them for a nice crust to form at the bottom, 1 to 2 minutes. Flip, and cook for another 1 minute, then use a spatula to transfer the burgers to a separate plate when a meat thermometer inserted into the center reads 160˚F. 

Lower the heat to medium, and add the kimchi, sliced onions, garlic, and honey to the same skillet or flat top. Cook until the onions caramelize and kimchi just starts to crisp around the edges, 2 to 3 minutes. This process will intensify the flavor even more! Transfer the kimchi to a small bowl, and fry your eggs the way you like them. 

Assemble Your Burgers:

Place each toasted bottom bun on a plate. Evenly spread about one teaspoon of gochujang mayonnaise onto each bun half, followed by your lettuce, one Beef Burger patty, kimchi, quick-pickled cucumbers, and a fried egg. Or assemble it any way you want! Top with some sesame seeds and chopped green onion, then enjoy!

Easy Flank Steak with Olive Sauce

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Flank Steak is one of our favorite cuts of Beef! We usually cook this versatile cut on a Sunday for lunch, and always plan to use any leftovers in multiple ways for the next few days. Using up everything when planning meals is super important to me because I’m always trying to cut down on food-waste. Luckily, that’s never a problem for us because we all enjoy Beef so much and eating leftovers is never a problem. When you start with such a delicious high-quality protein, the culinary possibilities are endless :)   

For a while now, I’ve been following a more Mediterranean style of eating and really think that some well-seasoned Flank Steak (or any lean cut of Beef) goes well with those flavors. Find a helpful infographic and links to a few of my favorite Mediterranean style recipes on www.BeefItsWhatsForDinner.com at the end of this blog post. The plates are colorful, filled with non-starchy vegetables, and everything is eaten as close to natural as possible. I keep what I call my “fridge favorites” on hand at all times so that it’s easy to plate up our Steak once cooked and rested. Those fridge favorites include sliced cucumber, whole cherry tomatoes, jars of olives, cubed feta cheese, mini mozzarella, boiled eggs, and fresh baby spinach that is tender enough to eat raw. Today’s Flank Steak was sliced and plated alongside some of the sauce with olives, spinach, tomatoes and cucumber. I use glass containers to store any leftovers instead of plastic, and save mini jam jars to use for dressings or sauces. Sometimes when you’re visiting a restaurant they might serve brunch with mini honey jars - I ask to keep those too! Like many, I grew up with plastic food storage containers but now prefer glass because it’s better for the environment, and it’s easy to see what you have in the refrigerator. My favorite glass containers are stackable, made of clear glass and large enough to fit a decent portion into.  Recently we have all been trying to support restaurants by ordering menu items to-go. Consider reusing those containers and supplies before recycling as well - most are sturdy enough to withstand a few washes and keep food stored safely. 

Some tips for cooking flank steak:
Flank Steak is lean and boneless with lots of intense Beef flavor. I’ve spoken to a few people who say they are intimidated by cooking this cut of Beef. I think mostly because they might be unsure of timing in order to cook it perfectly to their tastes. A digital meat thermometer is probably the most useful tool in my kitchen and highly recommend using one to nail that cooking temperature every time. For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F. I believe flank steak should be cooked to 145°F to ensure juiciness. Always test the thickest part of the steak for doneness. For steaks 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak. Let it rest for 5-10 minutes before slicing against the grain for maximum tenderness. Resting will prevent any juices from seeping out.

Flank Steak with Olive Sauce
Prep Time: 15 minutes (30 minutes to 1 hour if marinating) | Cook Time: 15 minutes | 8-10 Servings

Sweet smoked paprika gives a great flavor, but any dry rub will do.

1 ½ - 2 lb. Flank Steak
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sweet smoked paprika
1 teaspoon garlic powder (or finely minced garlic)

¼ cup olive oil
½ cup pitted green Castelvetrano olives
½ serrano pepper, deseeded
½ cup fresh parsley
1 tablespoon fresh oregano leaves
Juice of 1 small lemon
Salt and pepper to taste
Optional extras: 1 clove minced garlic, 1/2 avocado

Vegetables per serving:
1 cup fresh baby spinach
3-4 cherry tomatoes 
3-4 kalamata olives
½ cup sliced cucumber

Guidelines:

Place your Flank Steak on a clean, flat surface and drizzle with olive oil then rub with salt, pepper, paprika and garlic. Cover and refrigerate for 1 hour to marinate, or up to overnight. Remove from the refrigerator right before cooking. 
Heat a large cast iron skillet to medium-high. Sear Flank Steak for 5-8 minutes per side until a meat thermometer reads 145°F. Tip: Turn steaks and roasts with tongs. Avoid using a fork, which will pierce the beef and result in the loss of flavorful juices. Turn off the heat and transfer flank steak to a cutting board to rest while preparing the sauce. 
Add ingredients for the sauce into a bowl of a food processor and pulse for 1-2 minutes until slightly smooth. Add the avocado if you prefer a creamier consistency. Serve with the steak and prepared vegetables.
During the Summer months Flank Steak is delicious when grilled: Place Steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on a preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices.

Here are some ideas for leftover Flank Steak!
Make a Steak salad for two: Combine ¼ cup olive oil with 2 tablespoons whole grain mustard and the juice of a small lemon. Season to taste and serve as a dressing over 6 ounces of sliced cooked steak with tomato, fresh leafy greens and steamed broccoli. Sometimes I use this same dressing over an easy brunch plate with green beans, a boiled egg and whichever kind of cheese I have in the refrigerator.

Make Steak caprese skewers: Use short skewers to weave balls of mini mozzarella with fresh basil and cooked Flank Steak slices. Serve with olive oil and balsamic vinegar as an appetizer or snack. 

Add leftover Flank Steak to an omelette with your favorite vegetables.
Make roll-ups using strips of thinly sliced Flank Steak and your favorite vegetables. Serve it with my feta sauce (Blend 4 ounces of feta with the juice of 1 lemon, 1/2 cup of plain yogurt and a few tablespoons of fresh herbs then season to taste.)
Leftover Steak is delicious when eaten on a charcuterie board with various fruit, cheeses and dips.

Spanakopita Chicken Meatballs

Hey everyone! These spanakopita inspired chicken meatballs are my new favorite easy protein to enjoy with the usual selection of fridge favorites. The recipe combines creamy valbreso feta chunks with fresh spinach and loads of garlic for delicious flavor. You can make a batch of meatballs but they also make delicious burgers or patties. Serve them on a platter with fresh vegetables or wrap them in lettuce with all your favorite burger fixings.

Tips:

You can use frozen spinach, just make sure you drain it really well so that you’re not adding a lot of extra moisture. It’ll be more difficult for the meatballs to hold together if there’s too much water.

I use Valbreso feta, which is a French-style cheese with a milder taste than others I’ve found at the market. If you don’t mind a stronger flavor please use whichever feta you have available. Buying the big chunk and crumbling or cubing it yourself is great because the cheese crumbles aren’t dried out.

For patties, this mixture makes 4 equal servings. Please feel free to use turkey if you prefer! I’m on a bit of a ground chicken roll haha.

You can cook this completely in the frying pan without transfering to the oven, I just do it to make sure it’s cooked through. I’ve seen some of my friends cook it on their grill and they’ve enjoyed it that way.

Spanakopita Chicken Meatballs

Ingredients:

6 cloves garlic, finely minced
1/4 cup finely chopped green onion (white and green parts - about 2 stalks)
1/4 cup finely chopped fresh parsley
2 tablespoons freshly chopped chives
2 cups chopped fresh spinach (about 3-4 ounces)
zest of 1 medium lemon
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1/2 cup crumbled feta cheese (add more if you love cheese like me)
1 medium egg
1 lb lean ground chicken mince

Guide:

Heat some olive oil in a large frying pan over medium heat.

Use a fork to combine all ingredients except egg and chicken in a mixing bowl. Add egg and chicken, gently mix and form 1 -ounce meatballs with your hands. Shallow fry in olive oil over medium heat until golden, finish in the oven at 350F for 8-10 minutes or until cooked through.

Remove from oven and serve with your favorite vegetables and tzatziki. I serve mine with a mixture of plain yogurt, the juice of the lemon that I zested, garlic, salt and herbs like dill or chives and sometimes feta. Please click this link for a more detailed explanation on the feta/yogurt sauce and while you’re there, those chicken skewers are also a huge favorite around here!

Serves 4 people.

Maple Sriracha Brined Pork Chops with Brussels Sprouts

This recipe is brought to you in partnership with the National Pork Board, showcasing cooking with pork to create nutritious meals as part of a balanced lifestyle. All opinions are my own. 

What we consume on a daily basis shouldn’t be an afterthought. Maintaining a well-balanced diet means being mindful about what we put in our bodies as fuel. These maple sriracha pork chops are flavorful, easy to make and nutritious. Did you know that pork is an excellent source of nutrients important in supporting our health, including vitamin B-6, B-12, thiamin,  zinc, riboflavin, niacin,  selenium and protein and a good source of phosphorus? As important as being mindful about selecting our food is, the way we enjoy our food also matters. Throughout last year I found myself spending less than 5 minutes eating, basically just to be done with it. Over time this became a habit that didn’t sit well with me, so in an effort to promote mindfulness in everything I do I wrote down a few things that really helped me feel centered while eating: Eating slowly, avoiding multitasking while eating (goodbye television or eating while standing), savoring the flavors and being in the moment with loved ones around the dinner table, putting my phone down (a hard one for a food Instagrammer!) These small changes combined with planning easy meals like these easy pork chops and sides ahead of time could also help you if you’re considering a more mindful approach to eating.

In this recipe, I chose boneless pork chops for ease of cooking and eating but bone-in pork chops work wonderfully as well. The National Pork Board website has a pork chop guide! Pork is so versatile and takes on the flavor of anything you add to it. Switch it up, savor the actual cooking process (I love the sound of something sizzling on the grill) and enjoy! Here are a few more pork chop recipes that I like:

Korean style Pork Chops
Thai Ribeye Pork Chops
Grilled Pork Chops with Garlic Basil Rub
Brining pork chops:

The process of brining meat breaks down muscle tissue to draw in moisture and flavor. The best pork chops to brine are chops not enhanced with a sodium/water solution. In this recipe, I brined the pork chops for 2 hours, but you can brine yours for up to 4 hours or overnight depending on the thickness of your cut. After they are brined, pat them dry and add a glaze or marinade to coat right before cooking. Here is a helpful video that demonstrates how to brine your pork chops so that they are always juicy and flavorful:

Another thing to keep in mind is that pork today is very lean, making it important to not overcook. The safe internal pork cooking temperature for fresh cuts like pork chops is 145° F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature, remove from heat and let it rest for three minutes.

As always, you are the master of your kitchen and every recipe just serves as a guide for you to create what you enjoy. Some substitutes could be omitting the sriracha/ginger and replacing it with mustard/garlic if you’re not looking for the spice, using honey instead of maple syrup and skipping the grilling portion to roast everything on one sheet pan from the start. Adding fresh chopped chives instead of toasted sesame seeds and squeezing lime juice over everything at the dinner table might provide some freshness that you’ll enjoy.

Maple Sriracha Pork Chops
Prep Time: 10 minutes (2-4 hours to brine)| Cook Time: 12-15 minutes | Serves: 4

Ingredients:
For the brine:
2 cups water
1 tablespoon pure maple syrup
1 tablespoon salt
1 bay leaf

4 boneless pork chops, about 1 -inch thick
1 tablespoon cracked black pepper
1 teaspoon salt
1 tablespoon olive oil
⅓ cup pure maple syrup
2 tablespoons sriracha hot sauce
1 tablespoon grated ginger
1 tablespoon toasted sesame seeds

1 ½ lbs brussels sprouts, halved
1 tablespoon olive oil
1 ½ teaspoons salt
To serve: find my cauliflower mash recipe here

Guidelines:
Combine water, salt, maple syrup and bay leaf in a shallow resealable container that has a lid. Whisk until clear then add pork chops to the brine. They should be fully submerged. Place the lid on and refrigerate for 2-4 hours or overnight. Pat dry using a paper towel when ready to use.

Season the pork chops with salt and pepper. In a bowl, combine olive oil, maple syrup, sriracha and grated ginger. Brush pork chops with a few tablespoons of this marinade then grill for 1 minute per side over medium heat using a griddle pan. This is an optional step just to create the lovely marks that I find more appetizing. Preheat the oven to 375F. Toss brussels sprouts in sea salt and olive oil and arrange in a single layer on a sheet pan along with the pork chops.

Roast for 10-15 minutes, checking halfway through to make sure the pork chops do not overcook - pull them from the oven earlier if you must. Pour remaining marinade over the chops and brussels sprouts toward the end of the cooking time with 5 minutes to go so that it does not caramelize too much. When removing from the heat, the internal temperature should be at 140F before a 3-minute rest, after which it should come up to 145F before slicing into. 

Herby Pork and Zucchini Patties

This recipe is brought to you in partnership with the National Pork Board, showcasing cooking with pork to create nutritious meals as part of a balanced lifestyle. All opinions are my own.

If you’re stuck in a rut and looking for something a little different that doesn’t take too much time to make, I highly recommend giving these pork and zucchini patties a try! They are excellent for meal prep if you prefer to cook 1-2 days ahead of time during those busy weeks like I do. Though I do enjoy cooking, I find that taking this approach to free up time when it may be limited leads to better productivity and overall happiness in the long run. It’s all about self-care and being aware of these little changes that make a huge impact over time. 

Pork is versatile, delicious and takes on the flavor of anything you add to it. There are various lean cuts available on the market that could fit into any well-balanced meal plan easily. Have a look at the National Pork Board website for lots of recipes, information and inspiration! If this recipe sounds appealing to you then you’ll probably also enjoy these Mediterranean Pork Chops.

In my recipe, I’ve used ground pork and added freshly grated zucchini which cooked up beautifully and delivered a nice texture. It would probably be a great way to hide extra vegetables from your kids as well :) Some creamy feta crumbles add a great salty kick, lemon zest makes the flavors pop and finely chopped Thai chili brings a little spice to keep you coming back for more. Serve it with a fresh Greek salad and my feta sauce and I promise it’ll be amazing!

Helpful Tips:
To get the most accurate temperature reading, I suggest using a digital meat thermometer. Ground pork and sausage should always be cooked to an internal temperature of 160F and a meat thermometer will help you nail that temp!

Prepping all of the ingredients ahead of time will make your life easier. Pick up some ground pork during your next grocery run to store in the freezer until ready to use. Have all other ingredients ready to go before starting. Slice and chop ingredients for a salad 1-2 days ahead of time and assemble as needed. I usually have what we call our “fridge favorites” on hand and this includes sliced mini cucumbers, washed baby spinach, rinsed cherry tomatoes plus a variety of olives. When you have a protein like pork cooked and ready, it’s easy to just grab these prepped items from the fridge to enjoy on the side - the quantity is up to you.

If you’re following a diet that’s lower in carbs, grinding up some pork rinds to use instead of bread crumbs is a great way to bind these patties! 

Herby Pork and Zucchini Patties
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Makes eight 2 ounce patties

Ingredients:
1.5 lb ground pork (80/20 blend)
1 cup grated zucchini
1 extra large egg
½ cup panko crumbs or finely crushed pork rinds
2-3 cloves finely minced garlic
1 tablespoon garlic powder
1 tablespoon lemon pepper OR Greek seasoning 
1 teaspoon salt
1 tablespoon fresh chopped sage
¼ cup fresh chopped parsley
¼ cup feta crumbles
zest of a medium lemon
Optional: 1 small red chili 

For the feta sauce:
¼ cup feta crumbles
½ cup plain greek yogurt
1-2 tablespoons fresh or dried herbs like dill, parsley, oregano, chives
The juice of your zested lemon
Salt and pepper to taste

To Serve: Freshly sliced cucumber, cherry tomatoes, olives, baby spinach and red onion

Guidelines:
Combine all ingredients for the pork patties in a large bowl. Gently combine using a fork, then divide into eight equal portions and form into 1 -inch thick patties by using your hands. 

Add a tablespoon of neutral oil to a large skillet over medium heat. Sear patties for 6 minutes per side, or until the internal temperature registers 160F on a meat thermometer. 

Blend ingredients for feta sauce in a food processor and season to taste. Serve pork patties with prepared salad ingredients and feta sauce!

The patties can be stored in an airtight container for up to two days and should be consumed within that time. I’ve found that reheating them in the air fryer or oven is best.

Hot Smoked Salmon Potato Soup

When fresh fish is harder to find, we opt for hot smoked salmon from the grocery store. It’s already cooked and keeps well in the refrigerator, is convenient and so delicious in this soup (or stew, whatever you’d like to call it) This recipe is inspired by the Finnish salmon soup called Lohikeitto, but uses hot smoked salmon instead of fresh. It doesn’t take too much time, is satisfying and flavorful because the smoke really comes through even though you flake the fish into the soup towards the end. Letting it sit for a few minutes to steep that flavor is important, so I highly recommend not skipping this step.

I think that a good stock is always the starting point to a delicious soup, so make your own or use the best stock that you can find. Recently I’ve seen quite a few fish stock options online but vegetable stock or chicken stock is perfect! As always, this is a recipe that I make for my family and is a starting point for your gorgeous creation. Please customize it to your liking (add a carrot, use cauliflower instead of potatoes, add spinach toward the end to increase the nutritional value etc.) and substitute the ingredients that you love! Let me know how it went :)

Ingredients:

4 tablespoons salted butter
1 cup finely diced leek (white and light green parts only, about one stalk)
4 cloves finely minced garlic
1 1/2 lbs cubed potatoes (a floury potato will work best)
4 cups (32 ounces/1 carton) fish stock, chicken stock or vegetable stock
1 lb plain hot smoked salmon (this is the one I use, it’s smoked but not woody)
1 cup heavy cream or half n half (I vote for heavy cream!)
1/4 cup fresh dill, roughly chopped
salt and cracked black pepper to taste
optional for color: a pinch of saffron

Method:

Melt butter in a large heavy bottomed pot. Sauté leeks and garlic over low heat until the leeks are tender and garlic is fragrant, about 10 minutes. You really want to break it down to increase the flavor of the soup.

Add the cubed potatoes, stock and optional saffron if your’e using it. Increase the heat to medium, place a lid on and cook until potatoes are fork tender - about 20 minutes. If you need to, top up your liquid to cover the potatoes with either water or more stock.

Remove the lid and reduce heat to low. Flake the hot smoked salmon into the soup (discard the skin), add the heavy cream and simmer for 5 minutes before turning off the heat. If some of your potatoes have not broken down, use a fork to smash them in order to thicken the soup slightly. Add dill, season to taste and let it sit for 10 minutes with the lid on before ladling into bowls.

Poutine with Savory Lamb Gravy

This recipe is brought to you in partnership with the American Lamb Board. I am proud to serve delicious American Lamb to my family, supporting American shepherds and their families in sustaining working farmland and farm communities.

What’s better than sharing a plate of crispy fries with a special friend, partner or relative? Fries covered with melted cheddar cheese curds and a delicious savory American lamb gravy! I’ve been thinking about the Canadian classic for months now, wondering how I could recreate it at home for a special date night dinner. Before moving to America I had never heard of this dish, but increasingly started to notice it on social media and cooking shows. What is poutine? According to Wikipedia, Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, Canada, in the late 1950s in the Centre-du-Québec region, though its origins are uncertain and there are several competing claims of having invented the dish. 

Though any brown gravy is acceptable, I do prefer the taste of American lamb and had some shanks in the freezer which I thought would make the perfect brown gravy. Lamb shanks come in both foreshanks and hind shanks. Lamb shanks practically melt off the bone when they are slow cooked, and are perfect for dishes like lamb stock which is needed to make the gravy in this recipe.  You want this bone-in cut of lamb to extract maximum flavor when making the stock, so check availability with your local butcher or supermarket beforehand. Check out AmericanLamb.com for useful guides, including this one on how to buy and store American lamb.  I’m not sure that it’s traditional to have meat in a poutine, but the tender lamb shank meat in this recipe gets pulled off the bone and added back into the gravy for a heartier meal. How can you go wrong with this moreish combination?  

Did you know February is Lamb Lover’s Month? To celebrate, the American Lamb Board is hosting a fun giveaway on both their Facebook and Instagram page. Tag a friend and comment on the giveaway posts to be entered to win great prizes! There are quality cast iron dutch ovens and wool blankets up for grabs. Find more information on the American Lamb website or click the image below to visit the first giveaway post!

Tips before you start:

Though I also make my own fries for this recipe, the goal isn’t to spend a lot of time in the kitchen if you’re not able to. It is definitely easier to purchase your favorite frozen fries and bake or air fry them right before serving. A little truffle salt elevates the fries whether you choose to make your own or go the short route - I made both last week and it was amazing.

The gravy can be made ahead of time and portioned out into four servings, then frozen for up to 3 months in a sealed container. Take it out and defrost overnight, then heat it up over low heat when you’re ready for your next poutine fix! This is meal prep that I can get behind!

A cheese curd is a young cheddar that hasn’t been aged or put into a wheel when the curds are separated from the whey during the cheesemaking process. Fresh curds melt easily but are hard to find here unless you have a special connection with your cheesemonger here, or you live in Canada. The curds sold in stores do not melt as easily as fresh curds from Quebec when pouring hot gravy onto them, so in my opinion, fresh mozzarella (or fresh feta) is also a good alternative. Tear a ball into pieces and place it around the hot fries before ladling the lamb gravy over.

Poutine with Savory Lamb Gravy
4 Servings | Preparation Time: 20 minutes | Cook time: 45 minutes

For the gravy:
2 American Lamb shanks (about 1 and a half pounds)
1 cup sliced leeks (white parts only)
1 cup diced celery
1 cup diced carrot
6 cloves garlic, sliced
1 tablespoon kosher salt
1 bay leaf
1 tablespoon porcini mushroom seasoning
1 ½ cups sliced portobello mushrooms
4 cups (32 ounces) vegetable or chicken stock
2 teaspoons worcestershire sauce
1-2  each fresh sprigs of rosemary, sage and thyme
1 heaped tablespoon cornstarch
¼ cup water
1 tablespoon apple cider vinegar to brighten things up
½ cup fresh cheddar cheese curds or torn fresh mozzarella cheese
Salt, black pepper and fresh thyme to taste

For the fries if making your own:
2 medium russet potatoes
1 tablespoon olive oil
1 teaspoon salt (I highly recommend truffle salt)
1 teaspoon cracked black pepper

In a large heavy bottomed pot over medium heat, brown lamb shanks for 5 minutes per side. Add leeks, celery, carrot, garlic, salt, bay leaf and seasoning then cook for 5 minutes stirring once or twice. Add mushrooms, stock and worcestershire sauce and herbs then place a lid on and simmer for 2 ½ to 3 hours until the lamb is very tender. If the liquid evaporates too much during cooking, top it up with some stock or water.

Remove lamb shanks from the pot, pull all meat from the bone and set aside. Strain the broth (will make a lighter gravy that you’ll need to season to taste), OR remove the bay leaf, then puree everything using an immersion blender for a richer broth that’s like a stew. Make a slurry with the cornstarch and water, whisk into the pot and stir until thickened. Add the pulled lamb back into the gravy, add apple cider vinegar and season to taste. Set aside until ready to assemble.

Cut the potatoes into fries and soak in cold water for 10 minutes. Strain and drain on a clean kitchen towel, patting dry. Add fries to a bowl or sheet pan and toss with olive oil and salt then air fry for 15-20 minutes at 375F depending on thickness.

To bake: Preheat your oven to 375F and spread the fries evenly in a single layer on the sheet pan. Cook for 20 minutes, turn the heat to 425F and continue baking until crisp (about 10-20 minutes). The time will depend on the thickness of your fries, so watch it halfway through and test for doneness.

To assemble: Place fries on a plate, add cheese curds and spoon a few ladles of lamb gravy over. Finish with fresh herbs and pepper. Serve immediately.

Potato Turkey Sausage and Kale Soup

This soup comes together so quickly and is very easy to customize to your liking. People who follow a low carb diet have used squash and cauliflower instead of potatoes, some have added mushrooms and carrots. The turkey breakfast sausage gives it a good flavor - It’s a recipe I came up with randomly because I had some breakfast sausage to use up. It’s like the Olive Garden Zuppa Toscana, but slightly different. I hope you enjoy it!

Ingredients:

1 medium yellow onion, finely minced
4 cloves minced garlic
1/4 cup finely diced celery
1/4 cup finely diced bell pepper (I used orange. Yellow or red would work as well)
1 lb turkey (or pork in either mild or spicy variety) breakfast sausage
1 teaspoon garlic powder
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
3 cups (750ml) chicken stock
2 1/2 cups diced yellow potatoes like russet (I used baby Dutch yellow potatoes that keep their shape, but russet will thicken the soup a bit more and give it some texture)
2-3 cups chopped curly kale
1/2 cup heavy cream
Optional to thicken: 1tbsp cornstarch + 1/4 cup water combined

Guidelines:

Add onion, garlic, celery, bell pepper and sausage to a pot over medium heat and cook until the sausage is browned. The fat will render and cook the vegetables thus eliminating the need for extra oil. (5-8 minutes)

Add spices and cook 2-3 minutes until fragrant then use a wooden spoon to scrape any browned bits off the bottom of the pot. Add stock and potatoes, reduce heat to medium-low and place a lid on your pot. Cook for 15-20 minutes until the potatoes are tender - You can smash a few to thicken the soup as well or add the cornstarch slurry and cook for 5 minutes more. Turn the heat off, finish with heavy cream and stir in the kale. The residual heat will wilt the kale, just make sure you don’t add any tough kale stems.

Season to taste with salt and pepper and serve!

Peppered Beef Prime Rib Roast with Horseradish Cream Sauce

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

This year definitely looks a little different, but one thing a lot of us can say is that we tried new things and learned to improve the skills we had (example: everybody and their sourdough 2020 haha). Now that the year is almost ending, let’s continue that spirit and learn how to perfectly cook a Prime Rib Roast! This traditional holiday roast has generous marbling, great beef flavor and can feed a crowd. At the store, Prime Rib can go by different names including Standing Rib Roast, Holiday Roast, Rib Roast or Ribeye Roast. It can be found in the meat case with both boneless and bone-in options. The Rib/Ribeye Roast comes from the rib primal which gives it the rich, beefy flavor everyone loves. It is savory, finely textured and typically has generous marbling. Many people are intimidated by larger cuts but I hope this guide helps you! Our gatherings will definitely be smaller this year, but cooking a delicious Beef Prime Rib Roast is a family tradition and feels very special to us. If you’re on a tighter budget this year, get creative and stretch one meal into multiple other meals that’ll feed your family for an extra day. I’ll list a few leftover ideas at the end of the recipe! For more holiday inspiration, head over to BeefItsWhatsForDinner.com/Holidays, along with shoppable recipes so you can find and buy ingredients for your perfect beef holiday meal online and have it delivered directly to your door. Their website really has all the information you need to cook any cut of beef to perfection.

This recipe is very simple, and inspired by one that I recently saw Chef Jet Tila make during a Zoom event a few weeks ago. He suggested that roasting a Prime Rib low and slow was the way to go. I tried it and sure enough...perfection. If you take this approach you can feel confident that your meal will be incredible. Here are some steps to follow for my recipe:

PREP & PREHEAT
Season a larger cut of beef like this generously, cover and refrigerate for 1-2 days for the flavors to concentrate. This will also help form a beautiful crust. I season with salt, pepper, fresh thyme and a thin layer of Dijon mustard which really helps the crust form and gives amazing flavor. When ready to cook the Prime Rib Roast, preheat your oven to 325F.

ARE WE DONE YET?
Place the beef fat-side-up in a roasting pan — preferably with a rack, which improves air circulation and promotes more even cooking. Insert an ovenproof meat thermometer with the tip positioned in the center of the cut. A meat thermometer is one of the best investments I’ve made for my kitchen, it really does take the guesswork out of cooking. An ovenproof thermometer that stays in the roast is preferable to instant-read ones, because you don’t open the oven multiple times or poke multiple holes that might cause too many juices to run out. If using an instant-read thermometer, insert toward the end of cooking time for about 15 seconds, remove and continue to cook if needed. Here are some cooking temperatures to help guide you based on the size of your Prime Rib Roast. Remember not to overshoot your target temp because it will continue to rise after pulling the roast from the oven (Usually 10-15 degrees more as it rests). My 5lb Boneless Ribeye Roast took about 2 ½ hours (with resting time) to reach a perfect medium rare which is how we like it.

GIVE IT A REST
Transfer the roast to a carving tray or cutting board, then cover it loosely with aluminum foil and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes. I pulled mine at 130F and the temperature rose to 145F after a 20 minute rest. Those few extra minutes are a great opportunity to make the sauce or prepare any sides.

CARVE & SERVE
The most important tool for properly carving your roast is a sharp knife — be safe! If you’re using a meat fork, don’t pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). Always cut across the grain for maximum tenderness.

You’ll need a boneless roast for my recipe, it’s always a good idea to call your butcher or meat counter ahead of time to order the cuts you need.

I prepared some roasted vegetables that I had in the house to go with my Prime Rib Roast, along with a horseradish cream sauce that can be made ahead of time. If you prefer a gravy, use the pan drippings by adding some beef stock and cornstarch then whisking over medium-low heat until thickened.

Peppered Beef Prime Rib Roast
1 (5lb [2.3kg]) beef Prime Rib Roast
3-4 tablespoons kosher salt
2 tablespoons Dijon mustard
3-4 tablespoons ground black pepper
1 tablespoon fresh thyme leaves
Horseradish Cream Sauce
1 cup sour cream
2 tablespoons grated horseradish
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper

To Serve: Roasted vegetables - I had a combination of golden beets, delicata squash, romanesco, acorn squash, red onion and purple potato. Steamed green beans and peppery fresh arugula are also great.
Special Equipment: Meat thermometer, deep roasting tray or sheet pan, wire rack, sharp knife, cutting board, aluminum foil.

Guidelines:
Season your Prime Rib Roast with the salt, rubbing generously over all surfaces. Spread the Dijon mustard all over the beef using the back of a spoon or silicone pastry brush, then evenly sprinkle the pepper and thyme onto the roast. The Dijon mustard will help the pepper and herbs stick. Place fat side up on a wire rack within a deep baking sheet or roasting dish, cover with foil and refrigerate for 1-2 days for the flavors to concentrate.

When ready to cook your Prime Rib Roast, preheat the oven to 325F (160C). Uncover the roast, insert your ovenproof thermometer if using, and place the roasting dish on the center oven rack. Cook for 2 hours or until the internal temperature is between around 130F, the temperature will continue to rise 15 degrees as it rests to reach a perfect 145F for medium rare. The crust should be a nice golden brown thanks to the Dijon mustard. Remove from the oven, tent loosely with foil and allow to rest for 20 minutes before carving.

To make the sauce: Combine ingredients in a bowl, cover and refrigerate until ready to serve.

Chef Tila recommends about 1lb of Prime Rib Roast per person, because this will ensure enough for leftovers. For me, that’s the best part. Here are some leftover ideas including a quick Beef Noodle Soup recipe!

Philly Cheesesteak Eggs! - Sauté ½ sliced white onion and green bell pepper in a large skillet over medium heat. Add 1 cup roughly chopped leftover Prime Rib Roast, create hollows and crack in one egg per person. Sprinkle over some provolone or cheddar cheese then place a lid on to cook until eggs are set. Season with salt and pepper then serve! The cheese will caramelize a little, it’s delicious.

Open Faced Mediterranean Beef Sandwiches! - Toast some whole-wheat bread and spread each slice with some sun-dried tomato pesto. Add some crumbled feta, chopped olives and thinly sliced leftover Prime Rib Roast. Drizzle with olive oil and scatter with fresh herbs (basil or oregano).

Beef Noodle Soup! - Bring 32 ounces of beef broth to a simmer. Slice in some fresh ginger and 1 thinly sliced scallion to flavor the broth even more. Add two bundles (180g) dried udon noodles and cook for 4 minutes until tender. Add some fresh bok choy, sliced mushrooms and simmer for 2 minutes then divide soup into bowls. Top with thinly sliced Prime Rib Roast and more chopped scallion. Serve with sriracha or pepper flakes to taste (Serves 2)

Do you know about the Beef Drool Log? The original ‘Beef Drool Log’ was introduced in 2019 and on average, it made people drool and watch for nearly 10 minutes. This year, Beef. It’s What’s For Dinner. is taking the ‘Beef Drool Log’ a step further by introducing three new versions of the ‘Beef Drool Log’, including:

A 27-minute video of the Drool Log slowly cooking that narrates ideas of all the recipes you can make with beef courtesy of BeefItsWhatsForDinner.com.
A 30-second video of the Drool Log called Meatitation that encourages people to take deep breathes and relaxxxx around the Drool Log.
A 15-second video of the Drool Log that reminds people if they’re missing the movie-theater blockbusters, then Drool Log is the feature-length film for them.

Hilarious. I hope you enjoy your holiday meal, no matter how you celebrate :-) If you do decide to try this method and cook a Prime Rib Roast, I’d love to see! If you plan on sharing, please tag me #thedaleyplate @thedaleplate and #BeefItsWhatsForDinner @BeefItsWhatsForDinner on Instagram or Facebook. Thank you!

Lemon Herb Chicken and Potato Skillet Dinner

Here’s a quick and easy dinner that you can either enjoy over rice, sauteed vegetables or even pasta. One skillet, a few basic ingredients…

Ingredients:

6 bone-in skin on chicken thighs
1 tablespoon Cavender’s Greek seasoning (You probably have it because you made the chicken patties hehe)
1/2 teaspoon kosher salt
1 teaspoon black pepper
1 lemon, zest and juice
3/4 cup low sodium chicken stock
4 tablespoons melted butter
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
10 cloves garlic
1 lb baby potatoes, sliced in half
fresh herbs to finish

Special Equipment: Cast iron skillet. It’s easy to transfer from stovetop to oven and makes a great gift!

Guidelines:

Season chicken thighs with Cavender’s, salt, pepper and lemon zest. Make sure it’s rubbed in all over, cover and refrigerate overnight or minimum 3 hours. Remove from refrigerator 1 hour before cooking for the chicken to come closer to room temperature. This will keep it juicy.

Preheat your oven to 375F (I use the roast setting). In a skillet over medium heat, sear chicken for 5 minutes per side until golden. Start with the skin side down and then flip. Whisk butter, chicken stock, the juice of your lemon, fresh thyme and mustard in a small bowl, pour into the skillet with chicken. Loosen any sticky bits from the bottom, that’s great flavor. Add your potatoes and whole garlic cloves. Roast for 30 minutes until potatoes are tender and chicken is golden. Remove from oven, smash the garlic cloves into the sauce and scatter with fresh herbs then serve!

Sausage Potato and Kale Soup

This recipe is one I depend on during the Winter months. It’s based on a Portuguese kale soup recipe, Caldo Verde, which doesn’t include the smoked paprika and uses more kale. Along with kale, the main ingredients are potatoes and a good smoked sausage. We use smoked beef sausage but smoked pork sausage or even smoked turkey sausage works very well for those who don’t eat pork. I would say that floury potatoes like Russet, Desiree, King Edward, or Maris Piper work best here since they break down and thicken the soup, contributing to a creamy texture.

The smoked paprika you use is very important and determines the bulk of flavor here - make sure that it is indeed smoked as many grocery stores also carry regular paprika. I start the recipe off by saying one heaped teaspoon, but honestly, sometimes I taste and adjust by adding more depending on the flavor of the sausage. That’s the beauty of cooking! You can totally adjust the levels according to your preferences and make it your own wonderful creation. Here are some ideas sent in by readers who have cooked the recipe:

* Chop up 1 small red bell pepper and sauté with the onions in the beginning for a deeper flavor
* Use coconut cream instead of heavy cream to make the soup dairy-free
* Add a pinch of red pepper flakes for a little heat
* You can ALWAYS increase the amount of garlic - let your heart guide you
* A reader used a vegetarian sausage and increased the smoked paprika - Everything worked out!
* Add a Parmesan rind while the soup simmers to deepen the flavor - Thanks Judy for that tip!
* Add a can of drained and rinsed white beans for more nutrition
* Swap out the kale for cabbage, collards, mustard greens, or any hearty green vegetable.
* Instead of chicken broth, do a liquid chicken stock like Better than Bouillon combined with hot water

I’ll include a link in the ingredient list for the specific smoked paprika and bone broth that I like to use, available for a great price on Amazon.

The recipe makes 4 generous servings but I recommend doubling for a hungrier crowd because it’ll be gone before you know it, and leftovers are so good the next day! If you decide to make it I’d love to see! Tag me on social @thedaleyplate #thedaleyplate for a feature in my Instagram stories. Enjoy!

SAUSAGE, POTATO, AND KALE SOUP
Prep Time: 5 minutes | Cook Time: 25 to 30 minutes | Serves: 4

Ingredients:
1lb smoked beef sausage, kielbasa, or andouille sausage, sliced into coins
1 medium yellow onion, finely chopped
4-6 cloves minced fresh garlic
1 to 2 heaped teaspoons sweet smoked paprika
4 medium potatoes, cubed (or 4-6 cups cauliflower florets for those watching carbs)
32 ounces no sodium chicken bone broth (I buy these in bulk to always have on hand)
2 tablespoons heavy whipping cream or half & half
4 cups roughly chopped tuscan or curly kale
lots of fresh ground black pepper to taste

Method:

Bring a large heavy bottomed saucepan to medium heat. Add the sliced sausage directly without any oil, it’ll render its own oil. Sauté for 2-3 minutes until golden then add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.

Add 1 heaped teaspoon smoked paprika, potatoes and bone broth. Place the lid on and cook for 15-20 minutes until the potatoes are cooked through and soft enough to mash a few with the back of a fork. This will thicken the soup up a bit, so have some more stock ready if you feel it’s not soupy enough. Taste and adjust the amount of smoked paprika, adding up to 1 heaped teaspoon more.

Add the kale and heavy cream, lower heat and simmer for 2-3 minutes until kale is wilted. Divide amongst your family and serve with some fresh black pepper tableside.

Instant Pot Method:

Set your Instant Pot to sauté. Cook sliced sausage for 2-3 minutes until golden. Add onion and garlic, stir and sauté for another 5 minutes until onions are translucent and garlic fragrant. If the bottom of your pot becomes too dry, add a few tablespoons of water to loosen things up.

Add smoked paprika, potatoes and bone broth to the inner pot. Place the lid on and set your Instant Pot to 6 minutes high pressure. Once cooking is complete, release pressure and stir in kale. Simmer for 2-3 minutes while stirring to wilt the kale and break up some of the potatoes - This will thicken the soup slightly. Ladle into bowls and serve with freshly cracked black pepper.

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits

This recipe is brought to you in partnership with the American Lamb Board. I am proud to serve delicious American Lamb to my family, supporting American shepherds and their families in sustaining working farmland and farm communities.

When we were kids this kind of meal was called “huiskos” ~ The Afrikaans word for a weeknight meal. There was always pumpkin when it was in season, always some kind of green vegetable and most likely always lamb on the table. Whether it was braised in the Winter months or some chops seared during the Summer, lamb has always been a very traditional protein where I’m from. Naturally, I try to carry those traditions on now that I’m working and living here in the American South. Keeping those memories alive by adapting or recreating mom’s recipes with American Lamb and the ingredients that can be found here is truly a joy for me. This meal is home cooked and heartwarming, will feed your soul and warm you up on a chilly day. Serve it for Friendsgiving or Thanksgiving this year, maybe put it on your date-night menu for two and enjoy the tender lamb leftovers in a delicious grilled cheese the next day. Either way, it’s simple and flavorful and you can’t go wrong. 

With the holidays upon us, the American Lamb Board is spreading cheer by hosting a number of fun giveaways on both their Facebook and Instagram page. For #TheLambChallenge, comment on the giveaway posts with a lamb recipe you'll enjoy for the holidays and be entered to win great prizes! Find more information on the American Lamb website here.

Why American Lamb Shoulder?

Lamb shoulder is located at the top of the back, near the head. It’s a great cut for braising or slow cooking because it develops a lot of  flavor due to the amount of work that part of the animal gets. I always prefer to cook it with the bone in to increase that flavor even more. You can ask your butcher for this cut, or check out the American Lamb website to receive a customized list of grocers, butchers, restaurants and/or wholesale suppliers that sell homegrown lamb in your neck of the woods. I love the online butcher Porter Road for sourcing my American lamb, here’s $15 off your first order from them!

Some handy tips before you get started:

I used lamb shoulder in this recipe because it is great value for money. Other cuts that would work wonderfully are: Stew meat, bone-in or boneless leg.

You can absolutely cook this recipe on the stovetop in a dutch oven. Just place the lid on after adding the lamb shoulder and braise over medium heat for 2 ½ hours. Be sure to check it and add more liquid as necessary, since a lot of moisture will evaporate using this method. 

While canned pumpkin puree is great, homemade pumpkin or squash puree will give the grits a fresher flavor. To roast your own pumpkin, preheat the oven to 425F. Half a small pie pumpkin and remove seeds, then drizzle with olive oil and place on a baking sheet cut side down. Roast for 40 minutes and remove from the oven. Carefully peel off the skin while warm and use an immersion blender to make a puree. Use one cup in the recipe and store the remaining pumpkin in an airtight container for up to 3 days in the refrigerator. It’s handy to use in soups, pies or other desserts.

White miso paste is not mandatory here, but it’s a secret weapon when it comes to umami flavor! It seems unconventional but it will provide some wonderful depth. Find it at your local grocery store or even Amazon!

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits
Prep Time: 25 minutes | Cook Time: 1 hour 15 minutes | Serves: 6-8 people 

For the Lamb:

1 3 pound bone-in American Lamb shoulder
1 1/2 tablespoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (If your Cajun seasoning has salt, omit this)
1 tablespoon olive oil
1 large yellow onion, sliced
8 cloves garlic, finely minced
1 tablespoon fresh thyme leaves
1 fresh bay leaf
2 cups beef broth
1 1/2 tablespoons white miso paste
1 tablespoon brown gravy powder (I like to use Bisto, because I grew up eating it)

For the Grits:
3 ½  cups vegetable stock
4 tablespoons butter
2 cups grits or instant polenta 
1 cup pumpkin puree
½ cup heavy cream
8 ounces grated smoked gouda cheese 
To serve: Sage leaves crisped up in olive oil, steamed vegetables

Method:

Season lamb shoulder with Cajun seasoning, black pepper and salt. Set Instant Pot to saute, add olive oil and sear lamb shoulder for 5 minutes per side or until golden. Remove and transfer to a separate plate until ready to braise. 

Add onion, garlic, thyme and bay leaf  to the Instant Pot and saute for 5 minutes. Deglaze by adding the broth, stirring and scraping the bottom of the inner pot with a wooden spoon until nothing is sticking. Add white miso paste and gravy powder, followed by the lamb shoulder. Place lid on and set Instant Pot to Manual Pressure for 50 minutes. After cooking, allow pressure to release naturally (10 minutes), remove the shoulder bone and set to saute to reduce liquid until desired consistency. The meat should be fall-apart tender and the garlic and onions completely reduced to form the gravy. Remove bay leaf, season to taste and serve with smoked pumpkin gouda grits.

Tip: To thicken the gravy, add a slurry with 1 tablespoon cornstarch and 1 tablespoon water then stir gently until thickened. 

For the grits: Add vegetable stock and butter to a large pot over medium-high heat, bring to a boil. Lower heat to medium, add grits then stir and cook for 10 minutes until thickened. Add pumpkin puree, cream and grated smoked gouda cheese. Stir and simmer over low heat for 2-3 minutes and season to taste. Serve immediately with crispy sage, braised American lamb and vegetables of your choice.

Grandma’s Meat Sauce Pasta with Burrata

This little recipe isn’t complicated, doesn’t pretend to be something else. It has always been there in times when my grandmother knew she had to feed us cousins something we would actually eat after school. Using what she had in her pantry she created this easy meat sauce, but her hand was heavy and she often overseasoned. The large amount of pepper is what we as kids came to love and crave, even though we are now spread out around the world and it’s 20 years later. I’ve had many requests for the recipe, but struggled to share something I knew that Italian nonna’s might critcize for not being authentic. It is just a basic recipe that my South African grandma made from her heart, so please adjust whatever you like to your taste. The cloves aren’t really optional because it gives this dish that signature South African flavor (clove, mace, cinnamon and nutmeg are hugely popular ingredients in savory meat dishes!), just be sure to scoop it out before serving :) I can’t tell you how many times she forgot, and had one of us very shocked after biting into one. If you prefer some spice, add a teaspoon of red pepper flakes and some hot smoked paprika. If you follow a vegetarian diet, I recommend trying plant based protein like Beyond products or soy mince. Burrata is entirely optional, you could either leave it out or use a nice shaving of Parmesan cheese.

Ingredients:

1 tbsp olive oil 
1 large onion, finely minced
1/4 cup finely chopped green bell pepper
4 cloves garlic, finely minced
1 lb lean ground beef
1 1/2 tsp salt
2 tsp fresh black pepper
1 tbsp dried herbs (oregano, basil, rosemary)
1 tbsp tomato paste
4 cups crushed tomatoes (2 x 14.5 Oz cans OR 1 28 Oz)
1 tbsp sugar
2-3 whole cloves (the spice)
2 cups water or stock of your choice

1 package cooked pasta of your choice, plus 1/2 cup of the reserved pasta water
To serve: Fresh parsley, burrata, cracked black pepper and a drizzle of olive oil

Guidelines:

Sauté onions, green pepper and garlic using the olive oil in a large heavy-bottomed pot until the onions are translucent (10 minutes). Add ground beef and brown, 5 minutes on medium heat. Add the salt, pepper, herbs and tomato paste. Continue to cook while stirring, 10 minutes.

Add the crushed tomatoes, cloves, sugar and water or stock - Turn heat to low and simmer for 45 minutes to 1 hour, stirring halfway through. The sauce should reduce somewhat and become darker in color. Remove cloves.

Add the cooked pasta to the sauce and mix through very gently with the heat on the lowest setting. My grandmother would add some of the pasta water to thin it out just a bit, then allow it to cook for 5 minutes more and add an optional tbsp of butter to make the sauce glisten. The best part for us was that the pasta was tender having soaked up all the sauce.

Plate and top with pieces of burrata, fresh pepper, olive oil and fresh parsley.

Serves 4-6

Low Carb Almond Flour Waffles

These waffles are also widely known as “chaffles” because they often contain cheese. There are groups on Facebook where dedicated low carbers and keto dieters are fully invested in the art of creating new variations. They are made with a few ingredients that most of us have at home and are the perfect substitute for sandwich bread, bagels or crackers when toasted. The Dash Mini Waffle Maker is great for making these, but you could also pour the batter into a larger waffle maker. They freeze and reheat very well in the toaster or toaster oven, perfect for Sunday meal prep. Today I served mine with two different kinds of smoked salmon, some red onion pickled in lemon juice, mini cucumber slices, cream cheese (use the dairy free almond variety if you prefer) and finish it off fresh herbs like chives and dill.

Ingredients for the basic waffles:
Yields: 16

8 large eggs
1/2 cup mayonnaise of your choice (I use Duke’s but avocado oil mayonnaise is also great)
1/2 cup fine almond flour (Bob’s Red Mill is great)
1 level teaspoon baking powder
pinch of salt, garlic powder and smoked paprika, fresh black pepper
8 teaspoons water

Customize it as you like! Some of my favorite options are a few tablespoons of shredded cheddar cheese, adding some Everything Bagel spice (Trader Joe’s), adding chopped herbs or even shredded vegetables like zucchini that’s been pressed to release extra moisture.

Equipment: Mixing bowl, waffle maker

Method:

Stir all ingredients to combine in a medium bowl while preheating your waffle maker. Pour about 2 tablespoons of batter into the waffle maker for each waffle. Cook for 2-4 minutes and carefully lift out with a fork. Repeat the process until all the batter is used up.

Make a smaller batch on a Sunday morning.

This post may contain affiliate links, because I’m an Amazon associate. That means if you make a purchase through a link that I share (at no extra cost to you) I may receive a small commission to keep The Daley Plate running. Thanks for your support.

Grilled Sirloin Bavette Steak with Corn Maque Choux

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own. Thank you for your support!

When it comes to Summer grilling, no other protein does it quite like beef for us. Memories of our dad cooking steaks or burgers on the grill while we splashed around in inflatable pools, running from the water to pester our mother about when the food might be ready. “Don’t track water in the house!” she yells. I think a lot of us have that same memory no matter where we grew up. That first bite of beef after playing all day was always like heaven to me. It was hearty, flavorful and rich enough to satisfy our souls :) 

I thought about how we still hold on to those memories now that we are all grown up and are living scattered around the world. For the last ten years the South has been my home. Along with the move between Louisiana and Mississippi came an education on Southern cooking from aunts and my mother in law, then trips to what must now be my favorite food destination in all of America...New Orleans. 

My first taste of Cajun and Creole Cuisine was a moment of enlightenment. Being that my husband was born and raised in the city, he was so proud to introduce the food and ingredients that he grew up eating: Roast Beef Po’boys, grits and cornbread, beignets, strawberries at festivals, watermelons at fairs, peppers on trips to the Tabasco factory at Avery Island and everything in between. When thinking of a meal that would best represent the state of Louisiana for Beef. It’s What’s for Dinner., I knew I had to incorporate some of these things. The food in the South has such a rich history and pulls from so many influences – Native Americans introduced corn, Africans brought their cooking techniques and cultivated the land for crops like rice and okra. The word “gumbo” derives from the word for okra in the Central Bantu dialect of West Africa. Spanish influences are also widely evident in dishes like Jambalaya. I’m thankful to be able to experience this part of the U.S. - A true melting pot of cultures.

Grilling a steak outside is happiness to us. We do it whenever we are able, sometimes on Wednesday evenings for our weekly family meeting. If you’ve followed along on Instagram within the last few years then you know. Recently, we discovered what’s known as Sirloin Bavette Steak or Sirloin Flap Steak. The word Bavette is French for bib and translates to a phrase for a thin cut of meat. It has a looser texture and is very flavorful, so the marinade I used today adds to that but doesn’t make much time to prepare at all. You can find some information on this cut and others (like flank and skirt steak) on the Beef. It’s What’s for Dinner. website. 

As far as grilling this cut goes, here are a few tips:

* Because it is a thin and surprisingly tender cut, it doesn’t require a lot of time to marinate. You just want to get the flavor in there so 30 minutes to 2 hours is sufficient. Pour the hot sauce butter over, covering the back and front then cover with plastic wrap and refrigerate until ready to cook.

* This recipe uses butter for even more flavor, but it can easily be replaced with olive oil. Therefore, there is no need to oil the grill before cooking. I usually recommend oiling the grill when cooking with marinades and patting the steak dry before placing on the grid. This is for proper browning and to avoid charring. 

* Medium and steady wins the race! There is no need to push the heat, a medium temperature will ensure even cooking without the char. Use a meat thermometer to cook beef to the. 

* Beef’s tender, juicy texture is optimum when cooked to medium rare (145°F) to medium (160°F) doneness. For steaks insert an instant-read thermometer horizontally from the side so it penetrates the thickest part of the center of the steak not touching the bone or fat.  After cooking, let steaks rest before serving.

To go along with this flavorful grilled steak, I made a traditional side called Corn Maque Choux. Fresh vegetables (known as the holy trinity down here) are  sautéed with Cajun or Creole seasoning, then corn is added and everything is finished with a little heavy cream. Talk about simple but delicious food! Adding some strawberries and fresh greens to the plate brought a level of freshness that was so good. I hope you enjoy the recipe and give it a try this Summer!

Grilled Sirloin Bavette Steak
Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 8

2 pound whole beef Sirloin Bavette Steak
1 stick (8 tablespoons) butter
2 tablespoons Louisiana-style hot sauce
2 tablespoons garlic salt
1 tablespoon black pepper

For the Corn Maque Choux:
1 tablespoon butter
1 cup chopped yellow onion
1 cup finely diced celery
½ cup diced green or red bell pepper
1 deseeded serrano pepper OR jalapeño pepper, finely diced
2 cloves garlic, finely minced
1 tablespoon Cajun seasoning
1 teaspoon kosher salt
4 cups fresh corn kernels
½ cup heavy whipping cream
Optional to serve: Fresh lettuce and quartered strawberries
Special Equipment: Grill or grill pan, sheet pan, tongs, meat thermometer, foil or plastic wrap, skillet, sharp knife for slicing and dicing.

Method:
Place steak on a rimmed baking sheet or container with lid, large enough to lay the entire steak flat. Melt butter and combine with hot sauce, garlic salt and pepper. Stir and coat the entire steak. Cover and refrigerate for 30 minutes.
Preheat your grill or griddle pan to medium heat. Grill steak for 10 minutes per side, or until internal temperature reaches (145°F) for medium rare and (160°F) for medium. The melting butter will baste the steak. Remove from the grill, rest for 5-10 minutes before slicing and enjoy!

For the maque choux: 
Heat butter in a large skillet over medium heat. If using an outside grill, you could also prepare this while the steak is cooking. Add onions, celery, peppers and garlic then stir and cook for 5 minutes until onions are translucent and vegetables are cooked through. Add seasonings and corn, sauté for 5 minutes. Reduce heat to low, add fresh cream and stir until combined. Remove from heat and serve with sliced steak.

Peach and Serrano Pepper Salad with Burrata

Nothing beats this salad come summertime. It’s the perfect marriage of sweet, juicy, spicy and salty and it’ll be a hit at your next barbecue party. I didn’t expect it but many of you asked whether the peaches were cooked or raw. For us, fresh and very ripe raw peaches at their peak are best in this salad but you can absolutely grill them first if that’s what you enjoy. I’ve never loved cooking any kind of fruit, unless we are making South African peach chutney or using it in a marinade like this easy bulgogi made with apples.

I’ve used serrano peppers in this recipe because they are milder in flavor, feel free to substitute with jalapenos or even just red pepper flakes. The burrata can be replaced with fresh mozzarella slices, some have made it with ricotta salata and other readers have used fresh goats cheese. Burrata is mild and creamy and absolutely will benefit from a sprinkling of smoked sea salt and freshly cracked pepper whenever you use it.

Peach and Serrano Pepper Salad with Burrata
Prep Time: 5 minutes | Cook Time: 5 minutes | Serves: 4

Ingredients:
2 large ripe peaches, sliced (make sure they are soft to the touch, but still firm enough to slice)
8 ounces burrata
1-2 serrano peppers, thinly sliced
smoked sea salt to taste
fresh cracked black pepper to taste
1-2 tablespoons extra virgin olive oil
fresh herbs (basil, mint and thyme are all great)

Method:
Arrange peach slices on a large plate or platter. Carefully tear the burrata open, and place dollops of the cheese around the peaches. Sprinkle with smoked salt, fresh pepper and olive oil then add serrano pepper slices and herbs. Best served immediately. If making ahead, omit herbs and cover tightly with cling wrap or foil then refrigerate for maximum 30 minutes and add herbs right before serving.

Triple Mustard Grilled Lamb Chops with Fresh Tomato Salad

This blog post and recipe was created in partnership with the American Lamb Board. 

We’ve been sharing the responsibility of cooking with our neighbors during this time, to keep things interesting and to lighten the load for each other during the week. It’s actually been a relief to know that at least twice during the week I don’t have to plan for dinner. The recipe I’ve prepared here was lovingly prepared and shared with our elderly neighbors. The lamb is marinated in a delicious combination of mustards, grilled and then served with a very simple salad of fresh local tomatoes and herbs from the garden. This is such a simple way to enjoy American Lamb and the best part is, you’re able to use all those bottled condiments hanging out in your refrigerator. Yes, we had three kinds of mustard in there because I seem to collect condiments, but you could absolutely use whatever is available in your refrigerator. 

Since I wanted to share this meal with another family, it wouldn’t have been at its best when served at room temperature or reheated. Therefore, I packed half of the marinated lamb in containers with grilling instructions and added whole tomatoes and herbs to the basket along with some greens and the jarred vinaigrette. That way they could grill, slice and enjoy everything as fresh as possible with very little effort. All of this brings me to #TheLambChallenge!

What is The Lamb Challenge?

When you purchase American Lamb, you’ll be directly helping families and farms in your community while feeding your family delicious meals.  This June, the American Lamb community wants to encourage you to get cooking! 

The Lamb Challenge has consumers preparing 2 different lamb recipes as they explore the adventurous appeal of American Lamb while supporting America’s farms and flocks and helping raise funds for Feeding America. 

Make two recipes using American Lamb. One of your lamb meals should be shared with another family. Share your two lamb meal recipes on Instagram using the #TheLambChallenge and tag @FanofLamb by June 30. Ten lucky winners who complete the challenge will receive a $200 gift certificate to their favorite restaurant or butcher shop. For every person that completes the challenge, The American Lamb Board will donate to Feeding America so together we can raise $10,000!

Some tips before we start cooking:

Remove the lamb from the refrigerator 30 minutes before grilling. This helps them come closer to room temperature and they just cook more evenly with tender results. I’ve used loin chops today but shoulder chops and even cubed kabob meat are widely available in grocery stores and perfect for this recipe. If using kabob meat, marinate and skewer before grilling. 

These are best grilled over medium heat since mustard tends to darken quickly. Keep that in mind when preparing your grill or indoor grill skillet.

Swap out the tomato salad for any salad made with produce locally available to you. Sliced cucumbers and thinly sliced summer squash or zucchini are great options. If fresh produce isn’t available, jarred roasted red bell peppers or artichokes to top the greens work wonderfully. Experiment with flavors that you love, that is the joy of cooking!

Triple Mustard Lamb Loin ChopsPrep
Time: 10 minutes | Cook Time: 15 minutes | Serves: 8 (Enough for two families)

8-10 American lamb loin chops

For the marinade:
¼ cup olive oil
2 tablespoons fresh lemon juice + zest
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon yellow mustard
4 garlic cloves, very finely minced or made into a paste
1 tablespoon finely chopped rosemary
1 ½ teaspoons kosher salt
1 teaspoon black pepper
Optional: 1 teaspoon smoked paprika, 1 teaspoon garlic powder

For the salad:
4 large tomatoes, sliced
½  small red onion, thinly sliced
1 cup fresh herbs (basil, rosemary, thyme, dill or parsley)
Optional: olives, feta cheese, cucumber
Vinaigrette:
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
salt and pepper to taste

Method:

Place lamb in a shallow container that has a lid or a sheet pan that you can cover. Combine ingredients for marinade and pour over lamb, turning and coating. Cover and refrigerate for one hour or up to overnight. If sharing this meal with another family, divide the lamb by placing half of the chops in a container and keep in the fridge until ready to deliver.

Preheat your grill to medium and spray with some olive oil spray. Place lamb chops on the grill or grill pan and cook for 5 minutes per side for medium-rare depending on the thickness of your chops. Lamb loin chops are sturdy and can be placed standing up (on the bone) as well, to ensure that the thickest part of the chop is cooked. They should be 135F when pulled from the grill for medium-rare, which we feel is the best temperature to enjoy them. 

Remove from the grill and tent with foil, then allow to rest for 10 minutes. The temperature will then climb to about 145F. A meat thermometer is the best way to determine doneness. American Lamb has a lot of useful information on cooking temperatures based on the cut of lamb you have. Please check them out here.

Slice your tomatoes, season with salt and pepper then top with thinly sliced red onion and optional add-ons. Drizzle with the vinaigrette and top with herbs right before serving alongside lamb. If sharing with another family, place the whole tomatoes, onion and herbs in the basket with the marinated lamb and add half of the vinaigrette in a jar with instructions on how to serve. Easy!

This blog post was created in partnership with American Lamb but all opinions expressed are my own.

Cajun Spiced Lamb Meatball Platter

This recipe is brought to you by my friends SpiceTribe! They have an incredible line of ethically sourced spice blends and ship nationwide, with free shipping over $45 and 20% off for Father’s Day with code DAD20. California Love all-purpose chile blend is one that we use regularly at home, and trust me, you’ll get no fresher than their single origin late harvest peppercorns. I used both in this recipe, which is healthy, easy to make and a real crowd pleaser! Serve it like a salad with my homemade ranch sauce for dipping if you’re eating low-carb, or put some pita pockets on the side for a more filling lunch. You can use your oven to bake the meatballs or the air fryer as I have here. I find that it doesn’t heat up the kitchen during these warm Summer months. Enjoy!

Cajun Spiced Lamb Meatball Platter
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 2-3

Meatballs:
1lb ground lamb (80/20)
1 egg, beaten
1 tablespoon sour cream or plain yogurt (This helps keep it juicy)
2 cloves minced garlic 
1 serrano chili pepper, seeds removed and very finely chopped
1 teaspoon smoked paprika (I use @spicetribe smoked Spanish paprika)
1 teaspoon California Love (It has roasted chile, garlic, cumin)
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon dried thyme 
1 teaspoon kosher salt 
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper

Ranch Sauce:
1/3 cup whole milk plain yogurt or sour cream
1/3 cup avocado oil mayonnaise
1/3 cup buttermilk
2 cloves garlic, made into a paste OR 2 teaspoons garlic paste
1 tablespoon each chopped chives, dill, parsley
1/2 teaspoon salt
1/4 teaspoon California Love or chili powder
1 tablespoon lemon zest + 2 tablespoons fresh lemon juice

To Serve: 1-2 cups fresh baby spinach or chopped lettuce per person, cherry or campari tomatoes, kalamata olives, red onion, sliced cucumber, cubed feta, lemon wedges. The possibilities are endless.

Method:
Make the ranch dipping sauce up to a day ahead and store in an airtight container in your refrigerator.

Combine dry ingredients for lamb meatballs with a fork. This will ensure that the lamb is seasoned evenly and no clumping occurs. Sprinkle the spices over the lamb, add egg, sour cream, garlic and chopped serrano peppers then gently mix using a fork. Don’t overwork the lamb. Roll into 1-ounce meatballs and place in your air fryer at 400F (200C) until lightly browned and cooked through (8-10 minutes). Don’t place them too close together, work in batches for even browning. Remove and serve with ranch sauce and vegetables.

If cooking in the oven, preheat to 400F (200C) and roast on a sheet pan for 10 minutes, turning once during the cooking time.

Shakshuka with Spiced Beef Breakfast Sausage

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Shakshuka has taken over Instagram and for good reason! It’s quite easy to prepare, uses a few simple ingredients and is very customizable. Though traditionally prepared with only tomatoes, onions, peppers, eggs and spices we like to Beef it up with ground beef from the freezer to add nutrition, flavor and to make it heartier! In South Africa we have a similar dish called “smoortjie” - onions and tomatoes cooked down to form a sauce with meat, served on top of crunchy toast. Growing up with very little taught me to be resourceful and lately I think all of us are looking for ways to get creative with what we have on hand. Some of my favorite meals (like this one) includes beef, and no other protein does it quite like beef in terms of taste to be honest. It’s the superior choice. Recipes like grandma’s spaghetti, taco salad and a juicy burger are just on another level for me. 

You can find lots of recipes at Beef. It’s What’s For Dinner - There’s a very useful section featuring recipes with 5 ingredients or less that is perfect to stretch your budget but feed your family nutritiously at the same time. Another feature of the website is a variety of cooking lessons, Beef safety information, meal planning information and tips to help you along the way. Download this awesome coloring book for your kids and cook a recipe with Beef together while everyone is at home :) If you have ground beef in the freezer and plan to make this or any meal, here’s a handy infographic on Ground Beef Thawing as a useful refresher especially if you’re short on time!

What do I need to make this recipe?

All you need to make shakshuka with spiced beef breakfast sausage is a can of tomatoes, one onion, some water or beef stock, olive oil, eggs, a few simple spices and ground beef. Here are a few optional changes:

- Use a can of diced tomatoes and green chilies instead 
- Add a jar of roasted red bell peppers and sauté with your onions
- Add that ½ bottle of jarred salsa sitting in your fridge
- Add ½ cup more beef stock or water depending on how you prefer the consistency
- Use butter instead of olive oil
- Add any non-starchy canned vegetables to bulk up the meal
- Top it off with shredded cheese or cubes of feta cheese and fresh herbs if you have them.
- Use a pre-mixed spice blend like taco seasoning instead of blending your own

How do I prepare this recipe?

I cook my beef breakfast sausage crumbles and store it in the fridge for use not only in this recipe, but to top scrambled eggs and taco salads. We like to stir it in right before adding the eggs but if you prefer to cook the beef as part of this recipe all at once, please feel free. Cook your onions and garlic as directed, followed by the ingredients for beef breakfast sausage until cooked through and proceed with the recipe for shakshuka. 

Shakshuka with Spiced Beef Breakfast Sausage
Prep Time: 5 minutes | Cook Time: 30 minutes | Serves: 4

Ingredients:

For the sausage: (Can be made ahead and safely stored in the refrigerator until ready to use, up to 3 days. Visit Beef. It’s What’s For Dinner for guidelines on safely storing ground beef.)
1/2 pound Ground Beef (93% lean or leaner)
1 tablespoon red wine vinegar
1 ½ teaspoons dried oregano leaves
1 ½ teaspoons smoked paprika
1 teaspoon cumin powder
1 teaspoon garlic powder
½ teaspoon chipotle chili powder OR chopped chipotle chili in adobo sauce
½ teaspoon salt

For the Shakshuka:
1 tablespoon olive oil
1 small yellow onion, finely diced
1-2 garlic cloves, finely minced
1 teaspoon red pepper flakes
½ teaspoon chili powder or cumin 
1 14.5 oz. can diced tomatoes
1 cup beef stock or water
4 large eggs
8 oz. beef breakfast sausage crumbles
Salt and pepper to taste
Optional add-ins based on what you have: A tablespoon of harissa paste, 1 teaspoon of tomato paste.
Optional to serve: crumbled feta cheese, crusty bread, fresh herbs

Method:

For the sausage:
Combine all ingredients in a medium bowl, mixing lightly but thoroughly. Heat a large nonstick skillet over medium heat until hot. Add sausage mixture; cook 5 to 8 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Set aside or cool and refrigerate until ready to use.

For the Shakshuka:
Heat olive oil in a large skillet to medium-high. Add onions and saute for 3-5 minutes until light golden brown. Add garlic and spices, stirring gently to combine and cook for 2-3 minutes. At this stage you could add uncooked beef sausage directly and cook for 5-8 minutes until internal temp is 160F, or wait to sprinkle them on after the eggs are cooked.

Add chopped tomatoes, harissa paste/tomato paste and beef stock or water. Reduce heat to medium and place a lid on your skillet. Simmer for 15 minutes, stirring once or twice until tomatoes have broken down and a rich sauce has formed. If the sauce seems too dry, top it off with some water. 

Make indentations using the back of a spoon and crack eggs into those hollows. Simmer with the lid on for 5-10 minutes depending on how you like your eggs done. Remove from heat, season to taste and top with beef breakfast sausage crumbles, feta and freshly chopped herbs.

Cook Once, Eat Twice: Easy Korean-style Ground Beef

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Did you know that 40% of all food in America goes uneaten? That food waste cost the average American family $2,500 annually? 

I’ve been thinking a lot about the current reality for all of us. Many of us are uncertain about the future, many of us are trying to save as much as possible while feeding our families nutritiously at the same time. A lot of the conversations I’ve had lately are with readers who are trying to find ways to use leftovers in creative ways in order to reduce waste.  Beef is one of the least wasted commodities produced in the U.S. - We waste about 20 percent, but could reduce that number by 10 percent simply by cutting waste in half. Learn more about Beef Sustainability by clicking this link. I’d love to share some of the ways I cut down on waste and this easy recipe for Korean-inspired beef or Bulgogi, that makes a delicious leftover salad for you to enjoy the next day.

Shopping for Beef:

The freezer is your ally in the fight against food waste! A few things that I’ve found helpful as I’ve grown into a more confident cook:

- I’ve always gone shopping in my freezer before making a trip to the grocery store. It’s likely that you already have quite a few ingredients hidden in there that can be used. 

- Ground beef is versatile. I often purchase it in bulk because it’s what I use most. It can feed many people and is cost-effective, especially as an addition to meals containing vegetables and whole grains. If you happen to purchase beef in bulk, weigh and portion however much you need for specific recipes and freeze them so that defrosting and cooking reduces waste. Vacuum sealing or using airtight containers have always worked for me.

To ensure consumers are armed with knowledge to have the best eating experience with beef, the Beef Checkoff provides some quick tips on how to safely handle and prepare beef when cooking at home. Click this link to learn more.

It’s planned-overs, not leftovers!

This Korean-inspired beef recipe is typically made with thinly sliced ribeye, but because ground beef also cooks quickly it’s a perfect alternative. The flavorful sweet and mildly spicy beef is repurposed very well when used as a salad topper the next day, and you don’t even need much. All you need to do is crisp leftovers up in a skillet , add to fresh greens, and top with slices of apple. Who needs croutons when you’ve got crispy beef?

You’ve usually seen my Instagram images of steak one day and a delicious salad the next - There simply is no better way to ensure that every morsel gets eaten but most importantly, enjoyed! Being intentional when cooking and meal-prepping is key.

- The Dietary Guidelines for Americans recommends that adults consume 5.5 ounces of protein foods per day (on a 2,000 calorie diet), which includes lean meats, like beef. Make leftovers go further by maintaining proper portion sizes and fill the rest of your plate with colorful vegetables. 

- Spices and condiments are a great way to turn leftovers into something completely different. For instance, you could cook a pound of ground beef, portion and store it safely in the refrigerator then add different spices to each batch to create different meals. Cooked beef can be stored in the refrigerator at 40 degrees F for a total of 3-4 days to keep meat safe and fresh. Click here for the USDA guidelines for proper cooking of beef - Very handy if you’re meal-prepping and unsure of cooking temperatures.
Beef. It’s What’s For Dinner also has a lot of helpful tips and recipes that you can use to make the most out of whichever cut of beef you have. I’d love to hear some of your ideas! 

What do I need to make this recipe?

Just one pound of beef and the above ingredients. Most are available at your local grocery store. Mushrooms are really delicious in this recipe as well, but not mandatory.

Recipe: Easy Korean-style Beef
Prep Time: 15 minutes + 1 hour marinating time
Cook Time: 10 minutes
Serves: 4 

Ingredients

1 pound Ground Beef
1 medium yellow onion, halved
1 small apple, peeled and cut into quarters
4 cloves garlic
1 tablespoon toasted sesame seeds plus more to serve
1 tablespoon ginger paste
1 teaspoon black pepper
1 tablespoon sesame oil
1 ½ tablespoons honey
2-3 tablespoons low-sodium soy sauce
1-2 carrots, cut into matchsticks
1 bunch green onions, chopped

Equipment: Blender, large skillet.

Method:

Place half the onion, apple, garlic, sesame seeds, ginger paste, pepper, red pepper flakes, sesame oil, honey and soy sauce in the jar of a food processor. Puree until smooth.

Place Ground Beef in a mixing bowl and pour marinade over. Use a spoon to gently mix and cover. Refrigerate beef for a minimum of 30 minutes to 2 hours. 

When ready to cook, remove beef from the refrigerator and slice the remaining onion. Add to skillet with beef and carrots then cook over medium heat for 5 minutes, stirring constantly. Add green onion and cook for another 5 minutes until cooked through. Sprinkle with extra sesame seeds and serve with your favorite side dishes.  Refrigerate any leftovers for tomorrow!

Crispy Beef Salad with Apple
Prep  Time: 5 minutes | Cook Time: 5 minutes | Serves: 2

Ingredients:

6 -ounces leftover Korean-style Ground Beef
4 cups washed tender green lettuce
1 small apple, sliced
¼ cup chopped green onion

For the vinaigrette:
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 tablespoon honey or maple syrup
½ teaspoon red pepper flakes

Method:

Reheat beef in a small skillet over medium heat until lightly caramelized, 5 minutes. Remove from heat and set aside. Plate 2 cups of lettuce per person, top with beef and apple, followed by green onion. 

Place vinaigrette ingredients in a jar and shake until emulsified. Divide amongst servings and enjoy!