all things food
The slow cooker makes stew meat and vegetables fall apart tender. With rich, savory gravy, this hearty vegetable beef stew looks good, smells good, and tastes oh-so comforting. Sometimes, I feel like real, down-home comfort food is a lost art. We get s…
The slow cooker makes stew meat and vegetables fall apart tender. With rich, savory gravy, this hearty vegetable beef stew looks good, smells good, and tastes oh-so comforting. Sometimes, I feel like real, down-home comfort food is a lost art. We get so busy as humans that we are constantly running around and going out...
The post Slow Cooker Beef Stew appeared first on Salty Side Dish.
This sheet pan cheeseburger pasta is a weeknight meal that we all enjoy! Baked farfalle topped with melty cheddar and cheeseburger beef – it’s a delight! So flavorful, chewy and even light. Add it to the list! Um, hi. I made dinner! This sheet pan cheeseburger pasta is made with tender bow ties, ground beef, […]
The post Sheet Pan Cheeseburger Pasta. appeared first on How Sweet Eats.
This sheet pan cheeseburger pasta is a weeknight meal that we all enjoy! Baked farfalle topped with melty cheddar and cheeseburger beef – it’s a delight! So flavorful, chewy and even light. Add it to the list!
Um, hi. I made dinner!
This sheet pan cheeseburger pasta is made with tender bow ties, ground beef, melty cheddar and your favorite burger toppings.
It tastes like heaven!
Can you tell that I’m having a moment with cheeseburger flavors?
I am and I love it!
Cheeseburger tacos, stuffed sweet potatoes, salad, meatballs, tostadas and more. Can’t get enough.
It’s such a nostalgic and comforting flavor. Full of summer vibes too!
This is just one more way to enjoy it. And it may seem a little odd, but it totally works. It’s a nice switch up to pasta if you’re looking to make something unique with classic flavors.
Now, the main reason that I love this is because unlike other hamburger helper-like meals, this pasta is actually quite light.
I’ve made the version in a skillet before and it’s very rich and cheesy and cozy and comforting. Super delicious.
This pasta bake is not creamy. It’s not overly cheesy, but it does have lots of melted white cheddar! It has all the flavors of that classic cheeseburger dish – the seasoned ground beef, melty cheese and even tomatoes and onions.
At the same time, it isn’t heavy! And I love that because it’s a nice switch.
This is something you can make and serve with a greens salad and you actually feel perfectly satisfied once you’re done.
On that same note, my kids go wild for it.
So it’s a crowd pleaser all around.
You can also switch this up in many ways. First, you can use ground beef or ground turkey. You can also use different variations of cheese.
Another great idea is to throw in some of your favorite burger toppings. Caramelized onions or mushrooms? Go for it.
Heck, even if you want to pile this pasta on TOP of a bed of greens, it will work. That’s delish too! (more…)
The post Sheet Pan Cheeseburger Pasta. appeared first on How Sweet Eats.
Korean Beef Bulgogi is something my mom made for dinner frequently while I was growing up. My mom’s bulgogi is a family favorite and I still look forward to it whenever we get together. Since my parents live in Chicago and I live in LA, I decided I needed to learn to make it myself, so I could enjoy it whenever I wanted. I love that this dish can be enjoyed in so many ways….
The post Korean Beef Bulgogi appeared first on Spoon Fork Bacon.
Korean Beef Bulgogi is something my mom made for dinner frequently while I was growing up. My mom’s bulgogi is a family favorite and I still look forward to it whenever we get together. Since my parents live in Chicago and I live in LA, I decided I needed to learn to make it myself, so I could enjoy it whenever I wanted.
I love that this dish can be enjoyed in so many ways. You can simply serve it with a side of steamed rice, in tacos and burritos, as a filling ingredient for kimbap, in nachos, tossed together with noodles, diced and cooked into a fried rice, the options are really endless!
Bulgogi is a popular Korean BBQ dish (literally translating to “fire meat”) made of thinly sliced marinated beef ribeye or sirloin. The beef is marinated in a blend of soy sauce, sesame oil, onion, garlic, ginger, sugar, asian pear, and black pepper. It’s marinated for several hours which flavors and tenderizes the meat.
The flavor of bulgogi is savory, salty and sweet. Our recipe has a mildly sweet and salty flavor – more mild than other recipes or what you may have tasted from a Korean bbq restaurant. If you want to up the sweetness or the saltiness or both, just add a couple more teaspoons of brown sugar and soy sauce (or a couple extra pinches of salt) to the marinade. Also, always taste the marinade before combining it with the beef to ensure the flavor is to your liking.
Boneless ribeye steak is our cut of choice for this recipe and the most popular because it is tender and flavorful with nice marbling. Sirloin is also commonly used to make bulgogi and is slightly leaner that ribeye. You can also use flank steak in a pinch with good results, but the texture won’t be quite as tender.
Shaved (or very thinly sliced) beef can be found at practically all Korean, Chinese and Japanese markets and most other asian markets. Some Trader Joes locations also sell shaved ribeye!
If you’re unable to find pre-shaved or thinly sliced beef, you can buy a boneless steak and slice it yourself. If you do decide to slice it yourself make sure to partially freezing the beef first in your freezer (about 15 to 30 minutes) before attempting to slice it. Partially freezing the beef makes it way easier to slice very thin and even pieces.
Bulgogi can be cooked on both a grill or in a pan/skillet. If using a pan or skillet natural juices will release and gather in the pan, which is often enjoyed with the cooked beef. If using a grill, there will be a distinct ‘char-grilled’ flavor. The flavors will be ever so slightly different depending on how the beef is cooked, but equally delicious!
Yes, our Korean Beef Bulgogi recipe can be marinated and frozen (uncooked) ahead of time for up to 2 months.
Marinate beef for at least 6 hours. Transfer mixture to a freezer-proof ziploc bag, removing all the air, and seal. Freeze for up to 2 months. When ready to use, thaw beef in the refrigerator overnight. Drain off any excess liquid from the bag. Cook bulgogi in skillet with oil over high heat for 4 to 6 minutes, flipping halfway through, and serve.
The post Korean Beef Bulgogi appeared first on Spoon Fork Bacon.
Burgers are delicious cooked in any method, but baking them in the oven is perhaps the easiest way to prepare a flavorful dinner without having to stand over a hot stove or grill. Once you master the technique of making baked cast iron hamburger pattie…
Burgers are delicious cooked in any method, but baking them in the oven is perhaps the easiest way to prepare a flavorful dinner without having to stand over a hot stove or grill. Once you master the technique of making baked cast iron hamburger patties—or cheeseburgers, if you prefer—you might find yourself including this recipe...
The post Hamburgers in the Oven appeared first on Salty Side Dish.
We’re so excited to share our Mongolian Beef Recipe with you all! The first time I had the dish was P.F. Changs Mongolian Beef and I immediately fell in love. The tender beef coated in a sweet and savory sauce was absolutely delicious! Our version is very similar in flavor and texture to their version in the best way! This Chinese takeout inspired dish also couldn’t be easier (and a bit healthier) to make at…
The post Mongolian Beef Recipe appeared first on Spoon Fork Bacon.
We’re so excited to share our Mongolian Beef Recipe with you all! The first time I had the dish was P.F. Changs Mongolian Beef and I immediately fell in love. The tender beef coated in a sweet and savory sauce was absolutely delicious! Our version is very similar in flavor and texture to their version in the best way! This Chinese takeout inspired dish also couldn’t be easier (and a bit healthier) to make at home and is one of our top, family loved recipes on our entire site!
Our Mongolian beef is incredibly quick and easy to make. In fact, it can be made in under 30 minutes making it a perfect weeknight dinner! Serve it with a little steamed rice and broccoli and you have a quick, delicious and flavor packed complete meal! We love making a double batch so we have plenty of leftovers to enjoy the next day.
Mongolian beef is a popular stir-fry beef dish, made in a wok, served in Chinese restaurants. It was created in Taiwan, during the 1950’s, when Chinese BBQ was becoming a trendy cuisine. Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce.
The name of the dish refers to Mongolian barbecue style of cooking, which is quick and over high heat. The dish itself isn’t actually associated with Mongolian cuisine.
Flank steak is the most traditional cut used for Mongolian beef and a cut we often used to use. It has great flavor, cooks quickly and can get incredibly tender. It’s still a great option to use today!
The reason we use NY strip steaks for our recipe is because NY strip steaks have similar qualities in flavor and cooking speed, but it’s a naturally tender cut and with flank steak getting increasingly popular and pricey, the price per pound are comparable these days.
To make sauce ahead, cool sauce and pour into an airtight container and store in the refrigerator for up to 5 days. To make steak ahead, slice steak and store in an airtight container in the refrigerator for up to 1 day.
When ready to cook, toss beef in salt, pepper and cornstarch. Sear coated steak in skillet as written in recipe. Warm the sauce in a saucepan for a few minutes before adding it to the seared meat. This will help to avoid the temperature dropping in the skillet, not allowing for quick and even cooking.
Make recipe as written and cool completely. Transfer to an airtight container and store in the refrigerator for up to 3 days. When ready to serve, pour entire mixture into a large skillet and simmer over medium-low heat until warmed through, about 5 to 6 minutes.
To freeze, cool Mongolian beef completely before transferring into a freezer friendly container. Store in freezer for up to 3 months. To reheat, transfer freezer bag to refrigerator and thaw overnight. Pour thawed mixture into a skillet and simmer over medium-low heat until sauce has thickened up and beef has just heated through.
Yes, you can definitely make Instant Pot Mongolian Beef, but we really don’t think there’s a need to do so unless you don’t have access to a stovetop. Our recipe is so quick and easy that it will actually take longer setting up your instant pot, cooking it and waiting for the steam function to complete, then it will be just making on the stove in a pan!
We do not recommend making this dish in a slow cooker. As we mentioned above, this recipe is too quick and easy to need extra equipment (that’s meant to make things easier). The texture of the beef can easily go from perfectly tender to mush or very dried out using an instant pot and we don’t think it’s worth the effort of using a slow cooker.
This dish is commonly served with a side steamed rice. We usually like to serve ours over a bed of steamed rice so some of the sauce absorbs into the rice. It’s so good! We also love serving this dish with garlic noodles, chow mein and a side of lightly roasted green beans.
In the U.S. Mongolian beef is also commonly served over a bed of fried cellophane noodles, which adds a light, crisp texture to the overall dish. We opted out of the fried noodle version since frying the noodles would add an extra step and more clean-up in the end, but it is a delicious alternative!
The post Mongolian Beef Recipe appeared first on Spoon Fork Bacon.
Make no mistake—these smashed and fried beef tacos wrapped in golden brown tortillas are totally worthy. The overall spice is kept to a minimum, making this recipe a great choice for flavor without overbearing heat. White People Taco Night When it come…
Make no mistake—these smashed and fried beef tacos wrapped in golden brown tortillas are totally worthy. The overall spice is kept to a minimum, making this recipe a great choice for flavor without overbearing heat. White People Taco Night When it comes to Mexican food, I am a fan—a serious fan. I could have any...
The post Fried Tacos appeared first on Salty Side Dish.
These sloppy joe stuffed peppers are a delicious and satisfying weeknight meal! My classic tangy and sweet sloppy joes are stuffed into roasted peppers and topped with melty havarti cheese. So good! Dinner tonight! These sloppy joe stuffed peppers are incredibly filling and perfect for a satisfying weeknight meat. The roasted peppers are filled with […]
The post Sloppy Joe Stuffed Peppers. appeared first on How Sweet Eats.
These sloppy joe stuffed peppers are a delicious and satisfying weeknight meal! My classic tangy and sweet sloppy joes are stuffed into roasted peppers and topped with melty havarti cheese. So good!
Dinner tonight!
These sloppy joe stuffed peppers are incredibly filling and perfect for a satisfying weeknight meat. The roasted peppers are filled with the tangy, sweet sloppy joe mixture and blanketed with havarti cheese, then popped into the oven until melty and golden and bubbly.
Major favorite over here.
You can’t beat the ease of a stuffed pepper, especially when you can make half of this recipe ahead of time. It’s simple and quick to prepare and the leftovers are fantastic. I love having this for lunch the next day!
This recipe is a combo of our favorite sloppy joes and my taco stuffed peppers! I love how flavorful and satisfying the peppers are. They can be served in so many different ways or topped with crushed tortilla chips.
I realize these don’t look like much. But they are so flavorful. So perfect when you need a good filling dinner. Cozy and delish.
I didn’t grow up eating sloppy joes, but the flavor still tastes very nostalgic to me. My family goes absolutely WILD over the sloppy joes. We eat sandwiches, sometimes topped with cheese, and Eddie often tops potatoes with the sloppy joe mixture.
To start, I throw the peppers in the oven. YES. This is key! I do a quick little pre-roast of the peppers while I’m making the sloppy joe meat. This is my favorite stuffed pepper hack. It gives the peppers a head start – they become a bit caramelized and roasty all over, plus the inside of the peppers get a lot of flavor too!
Then I make the sloppy joe mixture. I love to use a mixture of ground beef and turkey for this. I brown it and cook it with smoked paprika, tomato paste, apple cider vinegar, brown sugar and more. All of these ingredients bring that classic smoky, saucy, tangy and sweet flavor.
Next, I fill the roasted peppers up with the sloppy joe mixture. I top them with piles of grated havarti cheese and pop them back into the oven. (more…)
The post Sloppy Joe Stuffed Peppers. appeared first on How Sweet Eats.
Cheeseburger stuffed sweet potatoes are a dinnertime dream! Tender roasted sweet potatoes, melty cheese, flavorful beef and all the toppings. Great for meal prepping and leftover lunches! Oh hello, everything I want to eat! These roasted sweet potatoes are stuffed with all the cheeseburger flavor: browned beef, melty cheese, tons of toppings and my signature […]
The post Cheeseburger Stuffed Sweet Potatoes. appeared first on How Sweet Eats.
Cheeseburger stuffed sweet potatoes are a dinnertime dream! Tender roasted sweet potatoes, melty cheese, flavorful beef and all the toppings. Great for meal prepping and leftover lunches!
Oh hello, everything I want to eat!
These roasted sweet potatoes are stuffed with all the cheeseburger flavor: browned beef, melty cheese, tons of toppings and my signature house sauce.
If you’ve been around here for the last decade (um, what?!), then you might remember that when I was pregnant with Max, I developed a major distaste for sweet potatoes.
Thankfully, the distaste has dwindled over the years and let’s just say it may very well be due to THIS recipe.
Yes. This recipe is in it to win it.
Slow roasted sweet potatoes.
Cheeseburger filling with my house sauce, all the melted sharp cheddar and all the toppings.
I almost called them smashburger sweet potatoes, but there isn’t anything smashed about them. Except that they are SMASHING.
Why don’t we use that word more often? I adore it.
But anyhoo – all my favorite burger toppings right here, pilled high on the cheesebugher sweet potato.
I LOVE THIS.
We all love this! Eddie just about lost his mind when first tried these.
First, I make my “cheeseburger beef.” I do this with anything cheeseburger-y that I make (tacos, pizza, salad) and it simply means that I stir ketchup and mustard into the ground beef (or turkey) once it is browned.
This is KEY. Even if someone is a mustard loather, they should not be able to detect the mustard. This is more about making that classic cheeseburger flavor, almost the big mac-ish flavor that really tells you it is a BURGER.
So, now that we’ve got that out of the way…
Another reason that these are fab is because of the slow roasted sweet potatoes. Super caramelly, soft sweet potato tastes delicious on its own – not to mention when it’s stuffed with other fantastic flavors.
Once the potatoes roast, I slice them open and top them with the cheeseburger beef.
Next, I drizzle some house sauce all over the potatoes because this adds another layer of flavor. Don’t add a lot – just a drizzle!
Then, it’s time for some cheese. Sprinkle it all over, then send these babies back into the oven for a quick melt.
Finally, it’s toppings time. We like shredded lettuce, tomatoes, pickled onions, pickles and more house sauce.
And dig in!
These are PHENOMENAL. They have so much flavor. They are incredibly satisfying. Also, they are easy to make!!
Another great thing is that they are perfect for meal prep. You can roast the potatoes, make the beef and even grate the cheese and chop the toppings ahead of time. On a busy weeknight, grab everything out of the fridge and assemble. Heat in the oven until hot and melty and BOOM. Dinner is done.
Also, ideal for lunch, I may add.
Woohoo! I love a dinner that gets me excited. (more…)
The post Cheeseburger Stuffed Sweet Potatoes. appeared first on How Sweet Eats.
Beef stroganoff is a savory dish made with juicy, tender beef and hearty mushrooms that are coated in a creamy sauce that is made with sour cream. The sauce is rich, flavorful, and similar to gravy. This classic dinner is satisfying, comforting, and a …
Beef stroganoff is a savory dish made with juicy, tender beef and hearty mushrooms that are coated in a creamy sauce that is made with sour cream. The sauce is rich, flavorful, and similar to gravy. This classic dinner is satisfying, comforting, and a family favorite. It is the perfect meal for busy weeknights because… This kale steak salad is absolutely delicious! Creamy chimichurri dressing, crispy manchego cheese, tangy green olives and juicy steak over tuscan kale. Feels extra special and fancy! Valentine’s dinner, coming right up! I love sharing a delish steak meal for the Valentine holiday and this year is no exception. I sear filet and serve it […]
The post Chimichurri Kale Steak Salad with Manchego Crisp Croutons. appeared first on How Sweet Eats.
This kale steak salad is absolutely delicious! Creamy chimichurri dressing, crispy manchego cheese, tangy green olives and juicy steak over tuscan kale. Feels extra special and fancy!
Valentine’s dinner, coming right up!
I love sharing a delish steak meal for the Valentine holiday and this year is no exception. I sear filet and serve it over creamy chimichurri massaged kale, complete with thinly sliced red onion, castelvetrano olives and manchego cheese crisps.
Holy cow, it is SO DELICIOUS.
There is a ton of texture in this salad. Tons and tons of flavor. Loads of satisfying goodness, crunch, and a big chimichurri drizzle to finish it all off.
Sounds completely dreamy right?!
Here’s the thing:
I start by making a batch of my chimichurri. I use some of it to make a creamy dressing, which is outstanding. Mix some of it into plain greek yogurt. You can use it as a dressing, dip or spread.
I use the creamy dressing to massage the shredded kale. The flavor is perfect!
To the kale salad, I add some tangy olives. I live for olives! I have loved them since I was a baby – my mom still talks about how I loved eating them off my fingers. And I also add some sliced red onion for a punchy kick.
It’s a simple salad base, but it has everything the salad needs.
Because here’s the thing: we’re also making manchego cheese crisps. Remember when I first shared these in my homemade spaghettios? Finely shredded manchego cheese gets piled on a baking sheet and thrown in the oven for a few minutes.
The result is this paper thin crisp of cheese – so savory and delightful – which is also crunchy enough to mimic a crouton. (more…)
The post Chimichurri Kale Steak Salad with Manchego Crisp Croutons. appeared first on How Sweet Eats.
