Fake Out-Take-Out Beef & Broccoli

My all-time favorite Chinese food is Beef & Broccoli.

 

Since the Sweet & Sour Chicken recipe was such a success, I decided to try another MYOTO recipe.

 

This time, my favorite.

 

This is a crock pot recipe, but it does cook rather quickly.

 

 

 

1-3 pounds boneless, beef chuck roast (as much or as little as you like, I had a 3 lb roast)

1 cup beef consume or beef broth

1/2 cup soy sauce

1/3 cup brown sugar

1 Tbs. sesame oil

3 garlic cloves, minced (I always grate my garlic)

2 Tbs. cornstarch

4 Tbs. sauce (from the crock pot)

Fresh or frozen broccoli (as much as you like, be sure to cook the fresh broccoli)

 

 

Slice beef roast into thin strips.

 

 

In a medium bowl, whisk together beef consume, soy sauce, brown sugar, sesame oil, and garlic.

 

 

Place beef into crock pot and pour mixture on top.

 

Toss to coat.

 

 

Cook on low for 2 hours. **

 

(If using fresh broccoli, place broccoli in a large pot and cover with water.

Boil for about 8 minutes, until cooked.

 

 

After the 2 hours, in a small bowl, whisk together cornstarch and cooking liquid.

 

 

Mix into crock pot and cook on low for an additional 30 minutes or until sauce is thickened.

 

Toss in the broccoli and serve with rice, if desired.

 

 

**Crock pot times vary. The original recipe said 6 hours and had a disclaimer that said start with 4 hours...I checked my beef after 2 hours and it was perfect. I would suggest starting with 2 hours and checking until your desired doneness.**

Mac N Cheese

Now, I know I've already posted a yummy Mac N Cheese recipe, but this one trumps that one by an long shot.

 

I didn't think it was possible, but this is the best Mac N Cheese I've ever had.

 

Cam agreed.

 

He ate it every day for a week until it was gone.

 

This will definitely be my go-to for parties, pot lucks, or a quick weekend meal for company.

 

Now, let's get to it.

 

 

4 Tbs. unsalted butter

salt and pepper

3 cups elbow macaroni

2 (12 oz.) cans evaporated milk

1/3 cup milk

2 large eggs

1/2 tsp. salt

1/4 tsp. garlic or onion powder

2 (8 oz.) packages extra-sharp cheddar cheese, grated

1 (8 oz.) package Monterrey Jack cheese, grated

paprika

 

 

 

 

Preheat oven to 375.

 

Generously butter a 13x9 baking dish, set aside.

 

Bring a large pot of water to a boil, add salt and macaroni.

 

 

Cook according to package instructions.

 

Drain and return to pot.

 

Add butter and toss until the pasta is coated and butter is melted.

 

 

In a medium bowl, whisk together evaporated milk, milk, and eggs.

 

 

Add salt and garlic powder, 1 tsp. salt, and 1/2 tsp. pepper.

 

 

In another medium bowl, combine cheeses (I bought blocks of cheese and grated them myself with my food processor).

 

 

Place 1/3 of the macaroni in an even layer in the bottom of the prepared baking dish.

 

 

Cover evenly with 1/3 of the cheese.

 

 

Repeat with remaining macaroni and cheese mixtures.

 

 

Pour milk mixture evenly over contents in baking dish.

 

 

Sprinkle with paprika.

 

 

Bake until top layer is lightly browned, 35-45 minutes.

 

 

Let stand for 10-15 minutes before serving.

 

 

And enjoy for the rest of the week or bring to a pot luck.

Broccoli Cheddar Bites

Here's another side dish for you all to try.

 

I served it with the Pot Roast and Bacon and Blue Mashed Potatoes.

 

What a meal.

16 oz. frozen or fresh broccoli (steam the broccoli until tender if using fresh)

1 1/2 cups cheddar cheese, grated

3 eggs

salt and pepper

1 cup seasoned Italian breadcrumbs

parchment paper

 

 

 

 

 

 

 

 

Preheat oven to 375.

 

Steam broccoli, if using fresh.

 

Drain well.

Mix all ingredients in a large bowl.

 

 

 

Form small patties and lay on lined baking sheet.

 

 

Bake for 25 minutes, turning patties half way through.

 

Let cool and Enjoy.

 

Bacon and Blue Cheese Mashed Potato Bake

If you are a blue cheese fan, then this is the recipe for you.

 

I, myself, have never tried it before, but the recipe turned out really yummy.

 

 

3-4 lbs. potatoes

2 tsp. salt

1/2 cup milk, warmed

1/4 cup butter, melted

1/2 tsp. pepper

1 tsp. salt

4 oz. blue cheese, crumbled

8 cooked and crumbled bacon slices

 

 

 

 

 

 

Preheat oven to 350.

 

Peel potatoes and cut into 2 inch pieces.

 

 

 

Place potatoes into a large pot.

Add 2 tsp. salt and enough water to cover.

Boil for 20 minutes.

 

Meanwhile, cook the bacon and drain grease on a paper towel.

 

 

Drain and return to pot.

Reduce heat to low and cook, stirring, until potatoes are dry, 3-5 minutes.

 

 

Mash potatoes with a masher.

 

Stir in warm milk, melted butter, pepper, and 1 tsp. salt.

Stir until blended.

 

Stir in blue cheese and bacon.

 

 

Transfer to a lightly greased baking dish.

 

 

Bake for 35 minutes.

 

 

Perfect side dish for any meal.

Paula Deen's Pot Roast

Now I don't know about you, but I love me some Paula Deen.

 

She's as crazy as a straw and I wouldn't want it any other way, but man can she cook.

 

The original person who pinned this on Pinterest said it was a crock pot recipe, but it was not and I followed how Miss Deen wrote it. (with a few variation, of course).

 

Here's what you will need:

 

*Forgot to put the wine in the ingredient photo...seriously, how did that happen?*

 

1 (3-4 pound) boneless chuck roast

1 tsp. House Seasoning, recipe follows

1 tsp. salt

1/2 tsp. black pepper

2 Tbs. vegetable oil

1 cup thinly sliced onion wedges

3 cloves garlic, crushed

2 bay leaves

1 (10 3/4 oz) can cream of mushroom soup

1/4 cup red wine

2 Tbs. Worcestershire sauce

1 Tbs. beef bouillon granules

3/4 cup water

 

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

 

*You can mix these ingredients and sore in an airtight container for up to 6 months (I put mine in an empty seasoning container or you can just season the roast to taste if that works better for you).

 

 

 

 

 

Preheat oven to 350.

 

Add the House Seasoning, salt, and pepper to a small bowl.

 

 

Rub seasoning onto the roast on both sides.

 

 

Heat oil in a large skillet and brown the roast, searing it on both sides.

 

Place the meat in a roaster pan (or any shallow baking pan or dish...make sure you spray or grease the bottom with some oil so the meat doesn't stick).

 

Add onions and garlic to the skillet for 1-2 minutes to absorb the leftover juices from the roast.

 

Place into roaster pain with meat and top with bay leaves.

 

 

Combine the mushroom soup, wine, Worcestershire, and beef bouillons into a bowl.

 

 

Pour over the roast and add the water.

 

 

 

Cover pan with foil and bake for 3 hours, or until tender.

 

 

Remove and discard the bay leaves.

 

Use any additional liquid for gravy.

 

If not thick enough, remove the meat and pour gravy into a saucepan.

Bring to a boil and thicken by adding 2 Tbs. of cornstarch mixed with 1/4 cup cold water, stir constantly.

 

 

The actual cooking might take awhile, but the prep is quick and this would be a great weekend meal to put in the oven and get chores done while it cooks.

 

Check back for my post of the side dishes I made to go with the roast, Bacon and Blue Cheese Mashed Potato Bake and Broccoli Cheddar Cheese Bites.