Thai Beef Lettuce Wraps

Meals such as, Penne with Chicken Marengo and these Thai Beef Lettuce Wraps have made the 30-Day Bikini Body Meal Plan less of a struggle to demonstrate willpower. I've made it to day 9 of 30 and find myself looking forward to the next meal even when it's a salad or veggie tray as a snack. In these 9 days I've lost 2.3 lbs. That loss is solely focusing on diet alone, not the intentional plan, but how it worked out this week. I need to get my ass back to the gym in order to maximize the weight loss results. On a side note, for anyone who thinks eating healthy costs a lot of money... they are wrong! We shop at Whole Foods and this week's grocery bill was $207. Imagine how much less it would be if we went to Kroger. 

These lettuce wraps are perfect for entertaining and have a balance of sweet, heat, and acid. I set up the ottoman with the steak in a bowl and the lettuce leaves and toppings on a plate for a DIY assembly. Whenever a craving for Thai food hits, I've got this recipe to come back to, and since leaving the Pacific NW I haven't found a gem yet here in Houston. 

(That's not blood, it's the Sriracha sauce.)

Thai Beef Lettuce Wraps

Women's Health Magazine

Makes 2 Servings

Stars of the Show:

• 12 oz flank, skirt, or sirloin steak
• 1 tbsp Sriracha
• 1 jalapeño pepper, thinly sliced
• 2 tbsp fish sauce
• 1/2 red onion, thinly sliced
• salt and pepper to taste
• 2 limes, cut into wedges
• 1/2 cup chopped fresh cilantro
• 1 carrot, peeled and grated
• 1 head bibb lettuce, washed and dried, leaves separated

And Action:

Heat the grill or grill pan over high heat for at least 5 minutes. Season the steak with salt and pepper and toss it on. Cook for about 4 minutes on each side, until it's firm but yielding to the touch. Let it rest for 5 minutes.

Combine the chili sauce, fish sauce, and juice of one lime in a small saucepan over low heat.

Slice the steak thinly (if it's skirt or flank steak, be sure to cut against the grain) and drizzle half of the warm sauce over it. Set out the jalapeno and onion slices, cilantro, carrot, lettuce, and remaining lime wedges and sauce. Use the leaves like tortillas to wrap up the steak slices with the other ingredients. (Save some lime and sauce to use on your wrap as you eat.)

Beef Enchiladas

We are a family that loves Mexican food. Craves Mexican food more like it . It's not something I make. There are many restaurants nearby for when those cravings hit. However, when we go out to eat the bill is easily $50 for an appetizer, two entrees, and a kids meal with drinks. Not friendly on the budget at all.

Why did I decide to finally make Beef Enchiladas? I needed to make my September Secret Recipe Club entry. The recipe I selected was Sopapillas. A classic Mexican dessert. Needing a dinner idea Beef Enchiladas with chili sauce it was.

After searching the Internet I found just the recipe that would suit everyone's tastes. Evil Shenanigans had the perfect recipe. These Beef Enchiladas will now make it's way into the dinner rotation. This dinner is simple to put together and makes a lot which is perfect for a couple night's worth of dinner. Leftovers to the rescue for those nights you don't have the energy to cook.

Beef Enchiladas

Evil Shenanigans

Makes 12 enchiladas

Stars of the Show for the Beef Filling:

• 1 pound lean ground beef
• 1 tablespoon vegetable oil
• 1 yellow onion, diced - I used 1/2 tbsp onion powder.
• 2 cloves garlic, minced
• 2 tsp cumin
• 1 tsp coriander - Omitted this since the grocery store was all out.
• 2 tap smoked paprika
• 1 can tomatoes with green chiles, drained
• 1 cup chili con carne - Check out the homemade version. I cheated and used canned.
• salt and pepper

And Action:

In a large skillet heat the vegetable oil over medium heat.  Once heated add the onion and cook until soft. Add the garlic and cook for 30 seconds.

Add the tomatoes with green chiles, cumin, coriander, and paprika. Cook until fragrant, about 30 seconds.

Add the ground beef and cook until well browned. Season with salt and pepper then add the chili con carne. Cook for 5 minutes.

Stars of the Show for Assembling the Enchiladas:

• 12 corn tortillas - I used flour tortillas. My corn tortillas kept ripping. Frustrated I turned to flour. Tasted fantastic to us.
• 6 cups chili con carne
• 1 cup shredded cheddar cheese - I used a Mexican four cheese blend.
• beef enchilada filling, recipe above

And Action:

Heat oven to 400 degrees and spray a large deep pan with cooking spray.

Heat the chili con carne in a heavy pot until it simmers. Reduce the heat to low and cover. (I skipped this step since I was using canned. It was room temperature and I knew the oven would do the work of heating it up.)

Wrap the tortillas in a towel and microwave for 30 seconds, then flip them over and microwave for 20 seconds more. You want them warm, but not steamy hot.

Pour 1/2 cup of the chili into the prepared dish.

Dip each heated tortilla in the chili, then fill with the beef mixture. Roll the tortillas into a tube shape and place in the dish. (I also skipped the step of dipping the tortillas in the chili. I figured they'd get covered with the remaining chili con carne and they did. Worked perfectly.)

Pour over the remaining chili con carne and top with the cheese. Bake for 20 minutes, or until the cheese is melted.

Hamburger Steak with Onions and Egg

I came across this recipe for Hamburger Steak with Onions and Egg while reading through this Secret Recipe Club entries. This recipe came from the blog, Stuff I Make My Husband. I had all of the ingredients on hand and was beyond giddy to give this "recipe" a try.

This is great for breakfast or dinner. I guess I should throw lunch into the mix since that is when I had this. While Itty Bitty napped I made a single serving and enjoyed a quiet sit down lunch.

A seasoned hamburger patty is topped with caramelized onion and an over easy egg. I choose to add some heat with a couple splashes of hot sauce. Yummy!

Hamburger Steak with Onions and Egg

Stuff I Make My Husband

Makes 1 Serving

Stars of the Show:

• 4 oz lean ground beef hamburger patty seasoned with salt and pepper
• 1 egg
• onion - I used red onion since that is what I had on hand. Thinly slice the amount you prefer.

And Action:

Cook the hamburger patties to desired level of doneness in a skillet. Set aside and cover with foil to keep warm.

Cook the onions in the remaining juices. Add a little butter or oil if necessary. Set aside.

Cook the egg in the same pan until cooked but yolk is still runny.

Top each hamburger steak with onions and the egg. Serve with hot sauce if desired.

I have linked this to:

Chipotle Spiced Beef Macaroni and Cheese

I remember my 16 year old self laying on my twin size bed with a Cosmopolitan magazine and a package of mint Oreos reading over a recipe for what they considered to be a roasted chicken recipe sure to bring on a proposal. I definately am NOT a girly girl in any way, shape, or form. The idea of being married made my throat constrict and my palms to sweaty. There were no countless hours spent daydreaming the details of my big day.

Here I am now, 23 years old, still nowhere near ready to take the plunge but would love this ring. Still no daydreams of the big day other than a quick drive to the courthouse, a piece of paper, and then a nice vacation centered around food in Hawaii. Mr. Sideline Chef and I have been together for almost 3 1/2 years and have had quite the whirlwind of a romance. I was working at a hotel in Washington and he was a guest. We fell in love. Due to fraternization rules I made the decision to quit my job and follow my heart. He was living here in Texas and decided to move me back with him. 3 months into our relationship we found out I was pregnant. We couldn't have been happier.

I joke about my Chipotle Spiced Macaroni and Cheese recipe being my sort of "engagement chicken" recipe because I think the real reason he tricked me into getting pregnant and moved me here to Texas with him is because he wouldn't know how to make it.

It's a dinner I make for him once every two weeks because it takes up three of my four burners on the stove, cheese gets caked onto everything, and due to laziness I stand cleaning dishes longer than need be the following day. When will I ever learn to just clean up after dinner?



This view never tires... ahhhh!

Mr. Sideline Chef has now once again regained his title of Mr. Pretend Chef for the 8 minutes, give or take, that he spends whisking the cheese sauce to give my poor tired arms a break. Hello!?! What girl wouldn't go crazy over watching their man in the kitchen with them and getting to watch his muscular tattooed forearms and the occasional joking butt slaps and kisses? You burn the sauce one time and they think you can't handle the task at hand. If it gets them in the kitchen with you then by all means... it's worth burning the sauce! Haha!

*I claim this recipe makes 8-1 cup servings, that is unless you have a Mr. Sideline Chef sized appetite, then, it only serves a toddler sized portion of just macaroni and cheese, a portioned out 1 cup serving for the Pretend Chef, and then he takes his dinner portion and fills up, punishes himself by going back for seconds and even thirds, and then wakes up dreaming about it all day at work, and finishes it off before you even get a hello kiss.

Try it for your man and see if you get a surprise vacation, kitchen goodies, "mommy and daddy" time, a super special surprise back rub and foot massage... should I keep going on... this recipe has been known to bring about all of these perks to the chef. The ring is still questionable. Maybe I'll have to just keep making it and see if it holds true to being "The One" recipe.

Chipotle Spiced Macaroni and Cheese
Makes 8 (1 cup) servings*

Stars of the Show:

• salt and black pepper
• 1 pound of pasta shells - I especially love the small shells because I am a small Chelle. Haha! Get it. My name is Rochelle and I'm only 4'11", haha! I crack myself up. That was my one for the day.
• 1 tbsp olive oil
• 2 tbsp butter
• 3 tbsp all purpose flour
• 1/2 tsp cayenne pepper
• 1 tsp paprika
• 3 cups milk - We use nonfat milk and it still turns out creamy and delicious.
• 1 cup chicken stock or broth - I still have yet to learn the difference between the two.
• 4 cups grated cheddar cheese
• 1-2 chipotle peppers, diced with seeds - Mr. Sideline Chef likes it H-E-Double Hockey Sticks hot so he would even request a third if I wasn't eating any of the dish.
• 1 pound ground beef
• 8 oz cream cheese

And Action:

1. Cook the pasta shells according to the package directions. Drain well and return the pasta to the pot.
2. While the pasta is cooking, I recommend getting the meat going first. Brown the ground beef with the chipotle pepper(s), paprika, and cayenne pepper. Once it is done cooking, drain off the excess liquid. If you skip this step you will have a pool of fat sitting on top of your macaroni. Get the cheese sauce going. This requires a watchful eye and constant stirring. Roll up your sleeves or get your man in the kitchen and make him work for his meal.
3. Heat a large sauce pot over medium-low heat. Add the olive oil and butter until it melts down. Raise the heat a bit and whisk in the flour. Whisk together until the roux bubbles up and cook for 1 minute. Whisk in the milk and chicken broth and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back down to a simmer, and stir CONSTANTLY for 5 minutes.
4. Add the cream cheese and stir until completely melted. Add the grated cheddar cheese and continue stirring until melted. Once completely melted turn off the heat.
5. Add the cheese sauce to the pasta and mix in the ground beef mixture.
6. Be prepared for a hearty and comforting meal that is sure to please and be pleased... haha... I took it there. ENJOY!!!