Sirloin Burger w/Cilantro Cumin Sauce

You might be negotiating with the fact that most doctors recommend staying away from red meats.  While that may be the case, you need to constantly be changing your dietary foods.  Don’t go crazy now that you know the secret, but keep it in mind that a little red meat won’t hurt.  And what can be made best with red meat?  A grilled and juicy burger!

Now, this sirloin burger comes with a punch in the sauce department.  If you’re like me, a little spice can go a long, long way; however, I’ve been learning with Jillian Michael’s Master Your Metabolism recipes that spice is the new black.  It seems that she wants to kick your butt into gear and spice up not only workouts but recipes as well.  This sirloin burger w/cumin jalapeño sauce does her justice.

For these 430 calorie burgers serving four you’ll need, 3 jalapeños, cilantro, garlic, 1 tbsp lime juice, 1 tsp cumin, 2 tbsp water, salt, pepper, olive oil for brushing, 4 slices pepper jack cheese, and 1½ lbs sirloin.  Along with those ingredients you’ll need lettuce, tomato, and 1 slice of bread for serving compliments.  Knead the sirloin, ½ cilantro, and ½ tsp cumin for your burgers.  After cooking add your sliced cheese.  All the rest of the ingredients are blended for the sauce.

Here are some helpful tips to keep in mind:

1. I used a piece of pepper jack on top of the burger.  Incorporating it into the burger will help as a binding factor, but since we’re using sirloin the meat compacts and holds
   well already.
2. Make sure to wash your hands after handling the jalapenos.  **AT NO TIME SHOULD YOU WIPE YOUR FACE OR EYES**
3. I used a food processor in place of a blender because it’s what I had on hand and I believe they work a little better.
4. Blend the sauce a few times before taking it out making sure to scrape the sides each time.  This process will prevent large chunks from developing.
5. I cooked my burgers in the oven instead of the grill only because Arizona can be too hot in the summer standing next to a grill.

Beware that the sauce is spicy, but it adds a punch of flavor to the burger.  Don’t be hesitant to spread some all over the top.  Even for me, a wimp in the spiciness department went all out.  It evens the flavors and give the burger an
extra UMPH!

Leave a comment on how you handle your spice.  Be sure to follow my Pinterest.  Check back next Wednesday for more tips from The Cooking Bug.

Beef Enchilada

Is Spanish food calling your name?  Beef enchiladas hit the nail on the head putting those Spanish cravings to rest.  I love that this recipe is simple and manageable to any skill level.  It allows for flavor without busting the budget.  Also, the author provides a detailed listing of substitutions and nutritional information to keep track of those pesky calories.  Simple and tasty, these enchiladas open a whole new world into making low calorie meals delicious.

Enchiladas are corn tortillas rolled in a filling and covered in a salsa or chili sauce.  The filling can be mixed from a variety of beans, cheese, meat and seafood.  Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.  The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.  There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form.  Various adjectives may be used to describe the recipe content or origin.

Here are some tips to keep in mind:

1. I suggest doubling the recipe because ground beef is packaged in one pound increments.  I was able to make 16 enchiladas.
2. I used the six-inch yellow and corn tortillas.  You can use larger tortillas and just make less enchilada.
3. I enjoyed the yellow corn tortillas more because they were a thicker tortilla.
4. I used yellow and orange peppers.  These peppers add sweetness to any dish.
5. You can use any type of cheese.  I suggest a sharp cheddar or three cheese Mexican mix.
6. I sprinkled the cheese on top of the completed enchiladas before placing them in theoven.
7. I used two cans of salsa, one picante and one organic, mild salsa.
8. I nixed the cilantro because I do not like the minty flavor.
9. I cooked my enchiladas in the oven for only 15 minutes.  You just need to cook the tortillas and melt the cheese on top.

Ven a probar esta receta!  While most Spanish food is a great balance of nutrient rich tomatoes and ingredients, they can be high in calories.  However, these beef enchiladas are only 330 calories per serving.  You can lessen the carbohydrate intake by using a one semi-larger tortilla and more filling.  Try a variety of fillings and combinations to satisfy your family’s growling stomach.  With only a few ingredients and 20 minutes, you create a Spanish fiesta.

 

Leave a message with your favorite enchilada sauce and filling.  Follow my Pinterest for more recipes.  Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Beef Wellington

My-oh-my aren’t we getting fancy pants! You know you have arrived at a high quality restaurant when they have beef Wellington on the menu. The process can be rigorous and requires the right ingredients for perfection. However, I have been graciously granted a humble version of beef Wellington. It favors realistic ingredients and ease without
sacrificing flavor.

Beef Wellington is a preparation of filet steak coated with pâté–often pâté de foie gras–and duxelles wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent a soggy pastry. There are theories that suggest that beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some theories go a step further and suggest this notion was due to his love of a dish of beef, truffles, mushrooms, Madeira wine and pâté cooked in pastry: there is a noted lack of evidence supporting this. “Wellington” is sometimes informally used to describe other dishes in which meat is baked in a puff pastry. The most common variations are sausage Wellington, lamb Wellington and salmon Wellington; however, few compare to the noteworthy beef Wellington. The pricey ingredients and tedious preparation make the dish a companion in fine dining.

Here are a few tips to keep in mind:

1. I use a few baby carrots chopped finely, but I recommend buying a large carrot and chopping it finely.
2. I used about ¾ a celery stalk. I wanted to keep the ratio of carrots to celery rather equal.
3. Use a small potato and be sure to chop it in similar fashion and size as the carrots and celery. You want the potato to be able to cook through.
4. I used one large Portobello cap mushroom. If you use button mushrooms, you are skimping on taste for my preference.
5. I used dried thyme. I sprinkled what I thought would be equvaliant to the sprigs of thyme. Thyme is a little less potatant than rosemary, and I believe it compliments the ingredients better: you be the judge.
6. I suggest using frozen peas because fresh peas will become too mushy while being cooked. The frozen peas allow for thawing and cooking to be done within the pastry.
7. Graciously coat the exterior pastry with the egg. It will create the browning effect that Wellington is notorious for possessing.
8. I suggest using the ground beef to try and make the stuffing as close to true Wellington
   as possible.
9. I used 1 package of puff pastry; however it was only 250 grams. You need the full 500 grams or you will have to lessen the amount of stuffing.
10. The pastry needs to be rolled thin so that it can cover stuffing. Folding it burrito style is the best chance at keeping the juices from leaking out and making the bottom soggy.
11. My pastry was not large enough for my stuffing; thus, I have problems keeping my pastry shut when I flipped it over.
12. I had leftover filling that I cooked separately in the over; however, the pastry adds a steaming effect that drastically enhances the flavors which were missing from the
    plain filling.

Humble man’s beef Wellington and a surmountable flavor profile define this dish perfectly. The ingredients and steps are easy to follow that sings an ode to the delicious side of meals. Paired with a leafy green salad or wilted spinach and mash, the dish can be elevated to rival those of sophisticated diners. Go ahead and conquer the unthinkable with the fabulous
beef Wellington.

Leave a comment with your favorite beef recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.