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You cannot get a meal more simple than these Beef and Sauce Stuffed Spaghetti Squash Boats. Yes, it does take some time until the squash is cooked but that is pretty much it.
My husband and I devoured this one. Even though I did not use the largest spaghetti squash, we could not finish it so I say one of these serves four people. Especially if you serve it with
We do not consume bread as before and still, this was a pretty satisfying lunch or dinner.
Now, there are a couple of things that you can add like sauteed peppers, celery or addition or onion.
You can chop everything and just sautee before adding meat to the pan. Also, you may like your own tomato or Italian sauce. It is totally versatile and you can use whatever you wish to add.
I just wanted to keep it as simple as possible. We love it just like this so after a couple of requests from you guys, I am posting it on my blog.Follow my blog with Bloglovin
If you make my recipe for Beef and Sauce Stuffed Spaghetti Squash Boats, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!
- 1 medium Spaghetti Squash 2 to 3 pounds
- 1 generous Pinch Salt and Black Ground Pepper
- 1 drizzle Olive Oil
- 1/2 tablespoon Olive Oil
- 1/2 pound Ground Beef 80/20 or whatever you prefer
- 1 teaspoon Onion Powder you can saute 1/4 of medium chopped onion instead.
- 1 pinch Salt and ground black pepper each or to taste
- 1 teaspoon Italian Herbs, Blend
- 1 1/2 cup Pasta Sauce any sauce that you prefer
- 1 teaspoon Dried Parsley for garnish
- 1/4 pound Cheese, freshly sliced of shredded mozzarella, provolone, or mild cheddar cheese works
- Cut squash in half lengthwise and scoop the seeds out using a spoon. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375 degrees Fahrenheit for 35-40 minutes or until tender. I use a knife or a fork to punch through on the side of the bowl. If tender the squash is done. Remove all the water out of not evaporated, then turn the squash halves on the other side.Add a pinch of Salt and pepper in each just to season it, drizzle with a drizzle of olive oil and allow it to roast for an additional 10-15 minutes at 375F.
- Meanwhile, make a beef sauce by sauteeing ground beef. Remove excess grease if you wish before adding spices and seasoning. To the ground beef add onion powder, Italian herb blend, salt, and pepper to taste. When the meat is cooked and not bloody add about 1 1/2 cup Sauce. I used Beef flavored sauce.
- When the squash is cooked and cool enough to handle, use a fork to scrape the squash making squash spaghetti stand.
- On the top of spaghetti squash add an equal amount of beef sauce on top, using fork mix it a bit coating spaghetti squash with the sauce, then add cheese. You can also take the spaghetti squash out completely and layer it like lasagna (sauce, squash, cheese, etc.) using skin as a bowl, but I prefer it this way.
- Place it back in the oven and bake uncovered, at 375 for 10-12 minutes or until the cheese is completely melted.Enjoy!
You may use ground, minced or diced chicken bites for this recipe.
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One more old recipe repost because it is winter season, this is comfort food that we love during winter, and you guys kept asking for this recipe. So here
As much as this recipe seems complicated, I have to say it is not so much. Maybe because I grew up eating it, and also I believe the first time when I made it was like 20 years ago, so it is very simple for me.
Traditionally, Stuffed Cabbage Rolls Sarma has to be made with a pickled or fermented whole head of cabbage, which tastes like shredded sauerkraut.
So, it is a pickling process that many people in parts of the Balkan or Southeastern Europe prepare a few months in advance to have it ready for the holiday season.
What I am showing you today is a much faster version of pickling, and slightly similar to the original and got to say extremely tasty
I did not pickle cabbage last fall. So in cases like this when I really crave these rolls I just boil the whole cabbage head in salty- vinegar water, and under the lid. Let it kind of marinade in that boiled hot water for an hour or so.
It becomes a bit tender and slightly sour, but to cut the story short read the recipe with the easy to follow pictures.
When I feel nostalgic this is the version that I am making most of the time because don’t have fermented cabbage all the time or all year round.
This is so delicious and one of my ultimate favorite comfort foods. I know many share the same feeling regarding it because it is loved all over the world.
STEP BY STEP WITH PICTURES:
Wash the cabbage and take the middle root by carving it out. Boil the whole cabbage head by putting it in a large pot. Pour over hot boiled water mixed with vinegar and salt. Let it boil again for the next 20 minutes or until the cabbage is softer to the touch
Once the cabbage is softerÂ to the touch, cover it with the lid. Turn off the heat and let it sit in a sour and salty hot water for next 20 minutes or until you are ready for the next step. WASH the cabbage after with a cold water to remove some of the brine.
Combine the meat mixture by adding ground beef, Vegeta/seasoning, shredded onion, minced garlic/or garlic powder, ground black pepper, and rice. I always taste to see if I need more seasoning, but meat is always fresh.
eparate the cabbage leaves and cut the thick root in the back of each leaf because of the easier folding.
Put cabbage leaves in your palm and add about 2 Tbs. Meat mixture (smaller meatball). Look at the picture for the complete instruction. These instructions are important. If you don’t roll and wrap cabbage rolls correctly, they will open, and meat will get out. Once the wrapping is over, go to the next step.
Boil 2 cups of Beef stock + 3 cups of water with 1 Tbs. Vegeta; set aside.
In a large pot, add a bit of minced onion, olive oil (or any on your hand), place each roll on the bottom of the pot. If you have meat leftovers crumble on the top, shredded sauerkraut, a few garlic cloves.
Then the rest of the cabbage leaves lay on top and over the cabbage rolls. Put a few slices of bacon or any smoked products, sweet paprika, a bit more chopped garlic and parsley, and about 1/2 tbs. Ground black pepper.
Now that you layer everything correctly; put it on the stove and with previously boiled broth, water, and Vegeta slowly pour over. Also liquid needs to go over the cabbage rolls at least an inch-
Turn the heat on high until it boils again, once it’s boiled cover and turn the heat on a medium-low. 10. Let it cook for the next 40 minutes.
NOTE: If you do not want to make them as a sour, just skip adding vinegar and sauerkraut. I added cause it is reminding me of the way people from my country make it.
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If you make my Stuffed Cabbage Rolls Sarma, please tag me on Instagram. @sandraseasycooking. Thank you so much in advance!
Traditionally made Cabbage Meat Rolls. These rolls are made with fermented cabbage which gives you more of a sour taste, but very delicious. Since we don’t have fermented cabbage all the time, I made my own just by quick pickling cabbage.
- 1 head of fresh Cabbage You may use Savoy Cabbage as well
- 1 cup Vinegar
- 1/2 cup Salt
- NOTE: I use vinegar to boil my cabbage because I didn't have any homemade sour cabbage. This is only if you do not have a whole head of pickled cabbage (Sauerkraut).
- 1 lb. Ground Beef
- 2 Tbsp. Vegeta -European spice OR 2 tbsp. Bouillon Seasoning/Beef seasoning etc. To taste**
- 1/2 Onion minced or shredded (keep some for later use)
- 2 Garlic Cloves minced or crushed
- 1/2 Tbs. Ground Black Pepper
- 1 cup Rice soak it in the cold water for 5 min or so before adding it to the mixture
- 1 Tbs. Oil
- 2 1/2 Tbs. Vegeta or to taste bouillon seasoning or salt
- 2 cups Shredded Sauerkraut If you have homemade, that's the best
- 3 garlic cloves peeled and crushed
- 4-6 sliced Hickory-smoked Bacon or any meat/ sausage that is smoked/or ribs
- 1/2 Tbs. Sweet Red Paprika
- 1/3 of cup minced parsley
- 1/2 Tbs. Ground Black Pepper
- 2 Cups of stock/broth + water to fill to about 2 inches above it.
- 4 Tbsp. Tomato Sauce
- 2 Tbsp. All-purpose flour
- Wash the cabbage and take the middle root by carving it out. Boil the whole cabbage head by putting it in a large pot, pour over hot boiled water mixed with vinegar and salt. Let it boil again for the next 20 minutes or until the cabbage is softer to the touch
- Once the cabbage is softer to the touch, cover it with the lid, turn off the heat and let it sit in a sour and salty hot water for the next 20 minutes or until you are ready for the next step. WASH the cabbage after with cold water to remove some of the brine.
- Combine the meat mixture by adding ground beef, Vegeta/seasoning, shredded onion, minced garlic/or garlic powder, ground black pepper, and rice. I always taste to see if I need more seasoning, but meat is always fresh.
- Now separate the cabbage leaves and cut the thick root in the back of each leaf because of the easier folding.
- Put cabbage leaves in your palm and add one medium-sized meatball. Don’t pack meatball, make it more lose. Look at the picture for the complete instruction. These instructions are important because if you don’t roll and wrap cabbage rolls correctly, they will open, and meat will get out. Once the wrapping is over, go to the next step.
- Boil 2 cups of Beef stock + 3 cups of water with 1 Tbs. Vegeta; set aside.
- You may. Bouillon Seasoning instead of Vegeta*
- In a large pot, add a bit of minced onion, olive oil (or any on your hand), place each roll on the bottom of the pot, if you have meat leftovers crumble on the top, shredded sauerkraut, a few garlic cloves, then rest of the cabbage leaves lay on top and over the cabbage rolls, put few slices of bacon or any smoked products, sweet paprika, a bit more chopped garlic and parsley, and about 1/2 tbs. Ground black pepper.
- Now that you layer everything correctly, put it on the stove and with previously boiled broth, water, and Vegeta slowly pour over- also liquid needs to go over the cabbage rolls at least an inch-
- Turn the heat on high until it boils again, once it’s boiled cover and turn the heat on a medium-low. 10. Let it cook for the next 40-45 minutes.
- After 40-45 minutes (if you need more water it is a good time to add more and boil before you add Roux) Mix 2 Tbs. Of all-purpose flour with 2 Tbs. Of Tomato sauce in a bowl. Combine it well and add about 3 Tbs. Of water. Stir until lumps are gone and you are left with a smooth and thin texture. Pour the Roux little bit at the time, but do not stir, kind of do the moving the pot in a shaky motion just to combine the thin Roux with the liquid to make like a thick sauce. If you can see the lumps in the pot use the wooden spoon to mash it. Add 2 more Tbs. Of tomato sauce for the color and taste.
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I don’t call myself a grill master. Nonetheless, I can make pretty amazing and delicious grilled meat. I mean you don’t have to be a rocket scientist to make a good brisket that’s why I am sharing tested and retested smoked brisket recipe. I know some people take their grilled or smoked meat pretty seriously. There are competitions after-all, but I feel like you can make a decent brisket yourself as well.
I grew up with smoked meat, fish, and cheese. You name it and I ate it, so now I am making my own. Sometimes I fail, but that’s why we test recipes until you find the one that is the most delicious. Ever since we got Traeger smoker grill we are out almost every other day smoking something. I am preparing new recipes to share soon. I will have smoked mushrooms, zucchini lasagna and maybe some type of pie. We will see what else I come up with.
I hope you all like this recipe and give it try. I have my husband and 2 boys in the house who can EAT, but my daughter and I chomp this bad boy like a real man. Needless to say, we loved it.
I had about half it for the brisket leftover so the next day I made pretty delicious BBQ sandwiches and reserved some for salads. You can’t get any better than that, right?!
I served this one with smoked mushrooms and Argentinian chimichurri sauce which was outstanding. I will share a recipe for both soon.
Hey if you try this recipe or any other recipe from my blog please share with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Texas Style Smoked Beef Brisket
- 1 12-14 pound whole packer Beef Brisket
- 2 tbsp Oil
- 2 Tablespoons Kosher Salt
- 1 Tablespoons ground Black Pepper
- 1 Tablespoon Dried Parsley
- 1 Tablespoons Garlic Powder
- 1 Tablespoon Brown Sugar
- 1/2 Tablespoon Chili Powder OPTIONAL
- 1 cup Beef Broth
- Pallets for the Smoker Mesquite + Oak
Remove any silver skin and excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat.
Mix together salt, black pepper, dried parsley, garlic powder, brown sugar, chili pepper, in a small bowl. Rub Oil all over the brisket as this will be a binder for the seasoning. Season brisket on all sides and leave it in the fridge for at least 12 hours. Make sure to wrap it with plastic wrap or alum foil.
When ready to cook, start your smoker (I used Traeger grill) on Smoke with the lid open until the fire is established, about 5 minutes. Set the temperature to 250 degrees Fahrenheit and preheat, then close the lid for about 7-10 minutes.
- Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl. Season brisket on all sides.
- Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160 degrees (about 3 hours). I like placing it on a heavy-duty aluminum foil while smoking my brisket. It is not neccecery, but I like to keep juices in.
- When brisket reaches an internal temperature of 160 degrees, remove from grill. Double wrap meat in heavy duty aluminum foil and add the beef broth to the foil packet.
- Return brisket to grill and cook until it reaches an internal temperature between 195 and 204 degrees Fahrenheit, about 2 more hours.
- Once finished, remove from grill, place it in the aluminum family size pan, and let rest for one hour and up to 2 hours wrapped up. You can cover the pan with a towel or similar to keep warmth. Some people place it in a cooler and cover with towels to allow the meat to rest, but I use alum pan. Either way, as long as you allow it to rest, the meat will pull in its juices and remain moist.
- Afer the meat is rested, uncover, cut against the grain and serve.
The most important aspect of cooking brisket is making sure that you know when to take it off the heat. To tell if it’s done, just insert a probe right in or any meat thermometer. The probe or meat thermometer should insert into the meat cut like it would into room temperature butter. The meat should be tender and that usually happens at around 200 degrees.
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