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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, October 1, 2012

MNM: Week 4

Dallas Cowboys VS. Chicago Bears

Frito Pie


1 T canola oil
½ onion
1 ½ lb bottom round cut beef
½ T chili powder
1 t cumin
1 t oregano
1 T garlic
2 c crushed tomatoes
1 8-ounce can of tomato paste
1 c beef stock
2 c red beans (cooked)
1 T cornmeal
1 T flour
1 regular size bag of Fritos
1 c Monterey jack cheese
salt and pepper
sour cream


            Begin by cutting the beef into half-inch cubes. In a deep saucepan, place the canola oil on medium heat. Meanwhile, slice the onion into small chunks. When the oil is hot, add the onions, pinch of salt and cayenne pepper to taste. When the onion begins to become clear add the beef and allow to brown. Add the cumin, oregano, garlic, crushed tomatoes, tomato paste, beef stock and red beans. Stir, bring to a boil, and simmer on medium-low heat. Allow the meat to cook for one hour.

            When the meat mixture is almost done, mix together the cornmeal and flour. Stir in the cornmeal mixture, allowing the entire mixture to thicken, about thirty minutes, keeping the heat on medium-low. Place the Fritos in a baking dish or leave in the bag as is traditionally served.

            Put the Frito Pie on top of the chips. Place the cheese, sour cream; slice the jalapenos and place on top of the Frito pie. You can broil for a few minutes to brown, or just allow the heat to melt the cheese. Go Cowboys!

Italian Beef Sandwiches


2 lb bottom round cut beef
2 T garlic
½ t oregano
½ t basil
½ t thyme
¼ onion
1 c beef broth
¼ c wine
¼ c water
salt and pepper
1 green pepper
2 T canola oil
Italian Rolls


            In a plastic bag, add the meat, garlic, oregano, thyme, basil, onion, beef broth, salt pepper, wine and water. Massage the bag so the meat get covered in herbs and liquid. Allow the meat to refrigerate at least four hours, we do for twenty-four days.

            Preheat oven to 350. Place the meat with juices in a baking dish, we cook for forty-five minutes so it is medium rare (or cook until your desired temperature). Remove from heat and allow to rest for ten minutes. Meanwhile, Julianne the bell pepper, heat the canola oil in a small saucepan, and sauté the peppers.

            Slice the meat thin or use a meat slicer, place the meat on an Italian rolls with green pepper. Reserve the meat juice on the side, to dip the sandwich, or you can put juice straight on them. Enjoy, DA BEARS!

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