Beef Short Ribs Nilaga
Nilaga is basically soup with beef, potatoes and veggies, simmered for what seems like forever. Well, half-a-day perhaps. I would easily declare this as the easiest Filipino dish anyone could make and all you really need is A LOT of patience. It’s a perfect soup dish for the breezy cool Fall weather.
Most people would cook this using cubed beef from a roast or the whole roast itself, I decided to use the short ribs kind coz it has the right amout of meat and fat that I know would be really delicious after simmering for hours.
Cajun Spiced Beef Fajitas & Tacos
When I make fajitas or tacos, I usually just season the meat as I cook it. I changed it up a bit the other night by marinating the beef strips in Cajun spices seasonings that I mixed up myself. The entire dinner was really good coz I didn’t just serve the beef as fajitas but as tacos as well. My husband slightly toasted the corn tortillas while I cooked the beef with peppers and onions in between setting up all the condiments for our Mexican dinner.
Beef Avocado & Cheese Sandwich
The sandwich recipes link round-up this weekend made me think of the beef avocado and cheese sandwich that I wrote about for Blisstee while still working for b5media. So this is basically a re-post of that sandwich. And since I don’t have a contract with them anymore, I can pretty much just transfer everything in my own foodblog which I’ve done slowly earlier this year. Anyhoo, here’s how to make the sandwich..
Angel Hair W/ Beef Zucchini & Onions In Oyster Sauce
This is one of those pasta stir-fry dishes that you could put together in a flash when you’re craving for Asian flavors or some Lo Mein.
Eggplant & Leftover Beef Stir-Fry
I had one eggplant left from the local produce vendor loot so I figured I’d cook it up before it goes bad. I really don’t know why I saved that 1 eggplant when I made the pork, green beans, & eggplant curry stir-fry. I was actually craving for tortang talong which I haven’t had in a looooong time that I can’t even remember the last time I ate some. However, I felt a bit silly grilling 1 eggplant, and then peeling the skin off, then beating an egg, and frying it up. It’s easy to make but I didn’t feel like doing all that stuff. Plus, I just finished doing a hardcore cardio workout courtesy of TurboFire 55 so let’s just I wanted food at that moment and I wanted it fast and furious.
4th Of July Double-Cheese Sliders
I made these sliders for our 4th of July feast. They’re just like burgers but in smaller sizes that are just too cute to eat. Well, of course we ate them but they’re just cute as buttons I couldn’t help but admire my masterpiece, before I devoured one after another, and another.
Salads With Steaks
I’ve been trying to eat more salad these past few months as part of my healthy diet. I actually do love salads and when I opt for a bowl for dinner, I make sure I still add a bit of protein in it. Like when we had London Broil. While everyone ate the steak as is with a couple of side dishes, I sliced my share then added ‘em in a bed of organic mixed greens then drizzled light raspberry vinaigrette all around. It was sooo good. It helps when the steak is perfectly cooked.
Baked Spaghetti Alfredo W/ Mushrooms & Capers
For lack of a better chefy-gourmet-ish word, this Baked Spaghetti Alfredo W/ Mushrooms & Capers is what you call the white version of Baked Spaghetti W/ Mushrooms. White, of course comes from the Alfredo sauce and Mozzarella cheese, instead of the usual tomato based spaghetti sauce and shredded cheddar cheese. And to add another twist, I threw in some capers which in my opinion work really well with Alfredo sauce.
Mexican Lasagna
The original plan was just the regular tacos but after browning the ground beef then combining it with the refried beans I decided to turn tacos into Mexican Lasagna. I thought I should really create other Mexican dishes to add into the Mexican category here at Feistycook. Thankfully with Mexican dishes, I noticed that take out or add an ingredient or two, you’d still have the same base ingredients yet come up with totally different dishes. I guess it depends on how you cook a dish.
So let’s cook Mexican Lasagna..
Beef Rotini W/ Chick Peas
I love chick peas. I could eat by itself out of a can or in humus form as a dip for crackers. I once put it in a shepherd’s pie and it was really pretty good. I figured I’d add it in a simple pasta dish using rotini shells and cut up cubed beef steaks. It was pretty good too.
