Balsamic Roast Beef

  Hello again my friends! As you have probably noticed, it has been awhile since my last post. I wasn't really planning for the break, but it just sort of happened. Although I've felt rather uninspired the last few months, I have cooked numerous things with the intent to blog about it and then circumstances {usually not having or taking the time to photograph what I made} prevented that from happening. Well, now I'm back and hopefully I can be a lot more consistent with my posting. I have missed being here with you!
  This is a recipe I have been wanting to make for awhile now. Although we love just a plain ole roast beef, this sounded like a delicious version for a little something different. I wasn't disappointed. It is absolutely mouth-watering! You should definitely give it a try for your next roast beef dinner.

 Balsamic Roast Beef

(recipe from  Add a Pinch ) - Serves: 6-8

 1 3-4 pound roast

1 cup beef broth

1/2 cup balsamic vinegar

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tbsp honey

1/2 tsp red pepper flakes

4 garlic cloves, minced 

Place the roast into your slow cooker insert. In a small bowl combine remaining ingredients. Pour over roast and cook on High for 4 hours, or Low for 6-8 hours. 

When roast is done remove from slow cooker and shred or slice then place on a serving dish. Ladle 1/4-1/2 cup of broth over meat and serve.
 

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One thing I ask of the Lord,
this is what I seek:
that I may dwell in the house of the Lord
all the days of my life,
to gaze upon the beauty of the Lord
and to seek Him in His temple.
~Psalm 27:4

 

Little Lasagna Cups

   I love lasagna, but don't make it very often and I'm not sure why?? I've been seeing these fun little lasagnas on Pinterest and since there were wonton wrappers in the fridge that needed to be used I thought I'd attempt to make some for Saturday night dinner. Although I just sort of 'wung it' they actually turned out really well. 
   Hubby was at their business booth at a farm show and since it was the last day, they had to take their display down and bring it all home. He wasn't sure how long it would take or when he'd get back, so I assembled the lasagnas and then waited to bake them until I knew he was on the way home. It all worked out well and I had dinner ready for the table when he got here. {it actually felt like quite an accomplishment because G-bug was having a grumpy evening}  

Little Lasagna Cups 

yield: 14 muffin-sized cups

28 wonton wrappers

1 lb ground beef, browned and drained

1 pint spaghetti sauce

1 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

2 cups cottage or ricotta cheese

3/4 cup fresh grated Parmesan cheese

1 tsp salt

1/2 tsp pepper

1-1/2 cups grated mozzarella cheese

fresh basil, chopped

In a skillet brown the ground beef seasoned with a bit of salt. Drain, return to skillet and add spaghetti sauce, dried basil, oregano and garlic powder. Simmer for about 10 minutes. Meanwhile mix together cottage or ricotta and Parmesan cheese, salt and pepper.

Grease muffin tins and press 1 wonton wrapper into each cup. Spoon in about 1/2 tbsp of cottage cheese mixture and then 1 good tbsp of meat mixture. Top with another wonton wrapper, and then another layer of the cheese mixture and meat mixture. Top with grated Mozzarella. Bake @ 350* for 8-10 minutes or until wontons are golden brown and cheese is melted. Garnish with fresh basil and serve.

              

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Whatever you do, work at it

with all your heart, as working for

the Lord, not for men, since you know

that you will receive an inheritance

from the Lord as a reward.

~Colossians 3:23+24

 ♥ Sheila 

   

Cubed Steak Parmigiana

   We have been out of beef for a little while and have just been picking some up at the grocery store every now and then until we can get a [part] of beef butchered for the freezer. We bought cubed steak the other night with cubed steak and gravy on the menu, but then I found this recipe and pretty quickly changed my mind. While I love cubed steak and gravy this seemed like a more exciting option and besides trying new recipes is kinda my thing....Turned out it was a smart decision. So delicious!

Cubed Steak Parmigiana

4 beef cubed steaks

3 tbsp olive oil

6 tbsp flour 

1 tsp salt

 1/2 tsp pepper

2 eggs

3 tbsp water

1 sleeve saltine crackers, crushed

1/3 cup grated Parmesan cheese

1/2 tsp basil

Sauce:

28 oz can tomato sauce

4 tsp sugar

1 tsp oregano, divided

1/2 tsp basil

1/2 tsp garlic powder

1/4 cup grated Parmesan cheese

1 cup grated Mozzarella cheese

 1/3 cup fresh grated Parmesan cheese

 In a shallow bowl {or pie pans work great} combine flour salt and pepper. In a second bowl combine eggs and water. In a third bowl combine cracker crumbs, Parmesan cheese and basil.

Heat oil in a large skillet. Coat steaks with flour mixture, dip in egg mixture and coat with cracker crumb mixture. Place into skillet and fry until golden brown on each side. Place into a greased 9x13 baking dish.

Bake uncovered @ 375* for 25 minutes.

Combine tomato sauce, sugar, 1/2 tsp oregano, basil and 1/4 cup Parmesan cheese. Spoon over steaks. Return to oven and bake 10 minutes longer. Top each steak with 1/4 cup mozzarella cheese, Parmesan cheese and remaining oregano. Return to oven and bake until cheese is melted. 

Serve on a bed of browned butter fettuccine with extra sauce. 

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Be joyful in hope,

patient in affliction,

faithful in prayer.

~Romans 12:12   

  ♥Sheila