beef

Bready or Not Original: Easy Italian Meatballs

Posted by on Sep 8, 2021 in beef, Blog, Bready or Not, cheese galore, main dish | 0 comments

Everyone probably has their own take on classic Italian Meatballs. This is mine!

What I love about the recipe is that it, 1) tastes good, and 2) is convenient. I can mix the meatballs up ahead of time and stash them in the fridge or even the freezer. They can be cooked straight from the freezer, too! Just cook them a little longer.

Bready or Not Original: Easy Italian Meatballs

I always go with 93% lean ground beef, but use whatever kind you want–even do a meat of beef and pork or ground sausage. Consider this recipe a template. Mix it up, switch out or increase seasonings, whatever.

Bready or Not Original: Easy Italian Meatballs

These are great with all kinds of dishes, too. Use them with the standard spaghetti or other Italian pasts, or on zoodles, or with sauce on some submarine sandwich bread. They are even good heated up, eaten by themselves!

Bready or Not Original: Easy Italian Meatballs

These gigantic meatballs are easy to make. If you want, form them early in the day and stash them in the fridge. Meatballs can also be frozen, cooked or cooked, and heated up later–and they can be taken straight from the freezer, too; just add a few more minutes to the cook time. This is also a great recipe to double to feed a crowd.
Course: Main Course
Cuisine: American, Italian
Keyword: beef, cheese
Servings: 8 meatballs
Author: Beth Cato

Equipment

  • food scale
  • 9×13 dish or large rimmed baking pan

Ingredients

  • 2 Tablespoons extra-virgin olive oil plus extra for pan and hands
  • 2 large eggs
  • 1 1/2 cups panko
  • 1/2 cup milk or water
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1 ounce Parmesan or Grana Padano, freshly grated, roughly 1/2 cup
  • 1 pound ground beef

Instructions

  • Move rack to top third of oven and start to preheat at 425-degrees. Rub or brush a 9×13 casserole pan or rimmed baking sheet with oil.
  • In a large bowl, use a big spoon to mash together the 2 Tablespoons oil, eggs, panko, liquid, salt, pepper, seasoning, garlic powder, and cheese. The goal is to create a smooth paste. Add a handful of meat. Mix in, and gradually drop in the rest of the meat to thoroughly combine.
  • Use a food scale to weigh the meat, then divide that total by 8 (or any other desired increment). With oiled hands, press together meatballs, weighing each to create ones of equal size.
  • Bake meatballs for 20 minutes. Use a metal spatula to carefully flip over each for the browned-bottom is on top. Bake for another 6 to 10 minutes, until meatballs are fully browned. An instant read thermometer plunged into one should read over 160-degrees.
  • Serve as desired. Leftovers are great to refrigerate or freeze.

OM NOM NOM!

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    Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

    Posted by on Feb 24, 2021 in beef, Blog, Bready or Not, cheese galore, main dish, pork, yeast bread | Comments Off on Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

    Today’s Bready or Not is a 2-for-1 deal: a recipe for fast and easy pizza dough, followed by the process I use forĀ  divvying up that dough to make small but thick cast iron pan pizzas.

    Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

    The basic dough recipe is modified from the great book Artisan Bread in 5 Minutes a Day. [Affiliate link] Yes, this dough really comes together in 5 minutes. It also keeps for up to 2 weeks AND can be frozen.

    Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

    The method for making mini pizzas in a skillet is one I practiced a few times several years ago, then made a LOT during 2020 as my husband was working from home more often. I perfected it to the point where I had to write it down–and share here.

    Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

    The pan pizza recipe is pretty much an outline to show the timing on the shaping, rise, and crust-cooking, but the ingredients are all up to you!

    Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

    Bready or Not: 5 Minute Artisan Pizza Dough

    This makes enough pizza dough for a large pizza or 3 10-inch ‘pan’ style pizza. The dough is ready to use after only a few hours, and will keep in the fridge for as long as two weeks. Modified from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois.
    Course: Main Course
    Cuisine: American, Italian
    Keyword: pizza, yeast bread
    Author: Beth Cato

    Ingredients

    • 1 1/3 cups warm water
    • 2 Tablespoons olive oil
    • 1/2 Tablespoon white sugar
    • 3 1/4 cups all-purpose flour
    • 3/4 Tablespoon kosher salt
    • 2 teaspoons pizza seasoning or Italian seasoning, optional
    • 2 1/4 teaspoons active yeast or one packet store-bought active yeast

    Instructions

    • Place the water, olive oil, and sugar in a big mixing bowl, stand mixer, or food processor. Add the flour, salt, and seasoning, if using. Start mixing together, then sprinkle in the yeast. Mix until just combined.
    • Keep in same bowl, if desired, or transfer to another bowl that is greased. Loosely cover top with plastic wrap or towel and let dough rise at room temperature until it flattens out on top, about two hours.
    • Dough can be used now but is much easier to handle when cold. Refrigerate in a non-airtight container and use within two weeks. Dough can also be frozen in freezer bags, for up to a month, and defrosted later in the fridge.

    OM NOM NOM!

      Bready or Not Original: Cast Iron Pan Pizzas

      About a 2-pound batch of dough, such as the 5 Minute Artisan Dough recipe on Bready or Not, will make three hearty personal pan pizzas in a 10-inch cast iron pan. This process takes about 45 minutes. The remaining dough can keep in the fridge for about 2 weeks.
      Course: Main Course
      Cuisine: American, Italian
      Keyword: beef, cheese, pizza, pork, yeast bread
      Author: Beth Cato

      Equipment

      • 10-inch cast iron skillet

      Ingredients

      • handful pizza dough
      • olive oil
      • desired toppings and seasonings

      Instructions

      • Preheat oven at 450-degrees. Add about a tablespoon of olive oil to a cast iron skillet and place the pan in the oven to heat up.
      • Grab a good handful of pizza dough, or as much as desired to bake today. Oil a small space of counter or table as well as hands, and gently stretch and press out the dough to a rough circle. If it tears, patch with other pieces of dough as best possible. Let dough rest for about 20 minutes.
      • By this time, the oven should have preheated. Use a potholder to pull out the skillet. Carefully swirl the hot oil in the pan to coat the bottom and set pan down on a safe surface. Carefully, again, place the dough in the pan.
      • Bake crust for 6 to 10 minutes, until it is set. Pull out of oven and add desired toppings.
      • Put pizza in oven for another 6 to 10 minutes, until crust is golden and toppings are cooked to desired level. Let pizza cool for about 10 minutes, then slide onto a plate or other surface to slice and eat.
      • OM NOM NOM!
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      Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

      Posted by on Jun 19, 2019 in beef, Blog, Bready or Not, crock pot, gluten-free, healthier, main dish | Comments Off on Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

      If all has gone according to plan, I’ve fled to a far-distant isle to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week. Enjoy!

      I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-Style Short Ribs.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.

       

      Bready or Not Classic: Slow Cooker Korean-Style Beef Short Ribs

      This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.
      Course: Main Course
      Cuisine: Korean
      Keyword: beef, slow cooker
      Author: Beth Cato

      Ingredients

      • 1/2 cup low-sodium soy sauce
      • 1/3 cup light brown sugar packed
      • 2 Tb sesame oil
      • 2 Tb rice vinegar
      • 1/2 teaspoon powdered ginger
      • 4 cloves garlic minced
      • 1/2 tsp red pepper flakes
      • 5 lbs beef short ribs bone-in adds more flavor, but boneless works
      • 1-2 Tb cornstarch
      • sesame seeds optional

      Instructions

      • In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
      • Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
      • Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
      • OM NOM NOM!

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      Bready or Not: Slow Cooker Beef Chili

      Posted by on May 15, 2019 in beef, Blog, Bready or Not, crock pot, main dish | Comments Off on Bready or Not: Slow Cooker Beef Chili

      Make a big ol’ pot of meat with this recipe for Slow Cooker Beef Chili!

      Bready or Not: Slow Cooker Beef Chili

      My husband loves a good, spicy chili. He does not like beans. This recipe is his favorite.

      Bready or Not: Slow Cooker Beef Chili

      I find it simple to put together, too. The only fussy thing is taking the time to brown the meat, but I can typically do that in two batches.

      Bready or Not: Slow Cooker Beef Chili

      There are several heat levels of Rotel-like canned tomatoes and chilies out there. There are also tomato sauce cans and boxes with added spice. In our case, I add a hefty sprinkle of a local Hatch New Mexican seasoning mix.

      Bready or Not: Slow Cooker Beef Chili

      These make for great leftovers, too, and you can even throw some in a freezer bag to heat up later on!

      Bready or Not: Slow Cooker Beef Chili

      Modified from The Everything Soup, Stew, & Chili Cookbook edited by Belinda Hulin.

      Bready or Not: Slow Cooker Beef Chili

      This all beef, no bean chili recipe makes a big pot of delicious chili! Make it as spicy as you want by using different types of Rotel and additional spices and sauces. Modified from The Everything Soup, Stew, & Chili Cookbook edited by Belinda Hulin.
      Course: Main Course
      Keyword: beef, slow cooker, soup and stew
      Author: Beth Cato

      Ingredients

      • 2 - 2 1/2 pounds beef stew meat or chuck roast, chopped into 1-inch cubes
      • 2 Tablespoons vegetable oil
      • 1 whole onion diced
      • 1 green bell pepper cored and diced
      • 2 Tablespoons all-purpose flour
      • 4 Tablespoons chili powder hot or otherwise
      • 1 teaspoon ground cumin
      • 1 teaspoon salt
      • 1/2 teaspoon garlic powder
      • 10 ounce can tomatoes and green chilies like Rotel
      • 14-15 ounces tomato sauce canned or boxed
      • additional spices or sauces to preference

      Instructions

      • In a skillet or wok, brown beef in vegetable oil over high heat. Use a slotted spoon to transfer beef to the crock pot. Add onion to pan and cook for just a few minutes to soak up the drippings. Add onion to the slow cooker, followed by the green bell pepper.
      • In a small bowl, combine the flour, chili powder, cumin, and salt. Sprinkle over the meat. Pour the cans of chili and tomatoes and the tomato sauce over the meat. Stir with a large spoon.
      • Place lid on slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Turn heat to low, and break the meat into smaller pieces. It should flake apart under little pressure. Taste and adjust seasonings as desired.
      • Eat and enjoy. Keep leftovers in fridge up to 3 more days, or freeze for later enjoyment.
      • OM NOM NOM

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      Bready or Not: Homemade Beef Jerky

      Posted by on Aug 1, 2018 in beef, Blog, Bready or Not, gluten-free, healthier, main dish | Comments Off on Bready or Not: Homemade Beef Jerky

      Beef jerky is expensive to buy. If you can catch a good sale on an eye of round roast, this recipe makes cheap and delicious Homemade Beef Jerky.

      Bready or Not: Homemade Beef Jerky

      It’s really amazing how easy this recipe is. Cut up roast into chunks. Cover pieces in spices. Marinate for a day in the fridge. Bake for 6 to 7 hours. Done.

      I’ve made this recipe a couple times now, and honestly, the weirdest thing is keeping the meat at room temperature after baking.

      Bready or Not: Homemade Beef Jerky

      I mean, I’m used to doing that with store-bought jerky, but it feels weird to do that with home-cooked meat. However, I haven’t sickened or killed myself or various loved one with my homemade jerky, so I take that as a positive.

      Bready or Not: Homemade Beef Jerky

      Most of the eye of round roasts I find on sale tend to be over 2 1/2 pounds. I just use more generous measures of spices for the rub. This isn’t a recipe where everything needs to be exact. Just make sure there’s enough rub to cover everything.

      Bready or Not: Homemade Beef Jerky

      Also, the amount of cayenne looks like a lot, but the heat in this recipe is pleasant, not set-your-mouth-on-fire level. I can testify that myself and others who can’t stand spicy-hot have eaten this jerky without any issues.

      And if you want more heat, by all means. Dump in more cayenne!

      Bready or Not: Homemade Beef Jerky

      Modified from Michael Symon’s Beef Jerky recipe in Food Network Magazine, December 2017.

      Bready or Not: Homemade Beef Jerky

      If using a larger roast, such as one closer to 3 pounds, just use heaping amounts of spices to create the rub. Note that the recipe requires a day of marinating prior to baking. After cooking, the dried meat is stored at room temperature.
      Course: Appetizer, Snack
      Keyword: beef
      Author: Beth Cato

      Ingredients

      • 2 - 2 1/2 pounds eye of round roast trimmed of fat
      • 1 1/2 Tablespoons kosher salt
      • 2 teaspoons white sugar
      • 2 teaspoons garlic powder
      • 1 teaspoon onion powder
      • 1 teaspoon cayenne pepper
      • 1 teaspoon chipotle chili powder
      • 1/2 teaspoon coriander
      • 1/2 teaspoon smoked paprika

      Instructions

      • Slice the beef against the grain into chunks roughly 1 inch by 3 inches long. If the pieces look large, that's fine; they'll shrink a lot as they cook.
      • In a mixing bowl, combine all of the spices. Liberally cover the beef pieces, using the entire mix. Place beef in a gallon bag, and keep sealed in the fridge for 24 hours or so.
      • Preheat oven at 250-degrees. Line a baking sheet with foil and place a metal rack on top; apply nonstick spray. Set the meat on the rack so that no pieces are touching.
      • Bake for 6 to 7 hours, until quite dry. If you want pieces chewier, remove closer to 6 hour point.
      • Let cool completely to finish drying. Store in sealed container at room temperature for up to several months.
      • OM NOM NOM!

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      Bready or Not: Slow Cooker Korean-Style Beef Short Ribs

      Posted by on Mar 15, 2017 in beef, Blog, Bready or Not, crock pot, gluten-free, healthier, main dish | Comments Off on Bready or Not: Slow Cooker Korean-Style Beef Short Ribs

      I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-style beef short ribs.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.

      Modified from Heather’s Bytes.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.
      Course: Main Course
      Cuisine: Korean
      Keyword: beef, slow cooker
      Author: Beth Cato

      Ingredients

      • 1/2 cup low-sodium soy sauce
      • 1/3 cup light brown sugar packed
      • 2 Tb sesame oil
      • 2 Tb rice vinegar
      • 1/2 teaspoon ground ginger
      • 4 cloves minced garlic
      • 1/2 tsp red pepper flakes
      • 5 lbs beef short ribs boneless, bone-in, or a mix
      • 1-2 Tb cornstarch
      • sesame seeds optional

      Instructions

      • In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
      • Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
      • Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
      • OM NOM NOM!

       

      Bready or Not: Slow Cooker Korean-Style Short Ribs

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