Category Archives: Meat

Mexican Corn Jalapeño Burger

Say Hola to the new Mexican Corn Jalapeño Burger. Yes, we are very excited about our Mexican Corn Jalapeño Hamburguesa. Wowsa…..
I basically put all my favourite ingredients in one place. Organic good quality meat, a 50/50 mixture of pork and beef. Taco seasoning and ground tortilla chips instead of breadcrumbs, and then topped with the best corn salad of your life! It’s made in minutes and can be eaten anytime.
I could easily have a bowl of this corn salad for dinner on it’s own it’s that good (and a little addictive if you ask me). It also adds an amazing crunch.
Off course there’s Avocado and Bacon involved, and cheese obvi. Melted cheese…
So lite up your barbacoa and grill some Mexican Corn Jalapeño hamburguesas.

Prep Time :10 mins
Cook Time :10 mins
Total Time :20 mins

Servings: 4

Ingredients;

• 1 lb / 500 gr ground beef/pork mixture
• 2 tsp. taco seasoning
• A dash of liquid smoke if you have it (optional)
• 1 egg yolk
• 1 cup natural tortilla chips, ground fine
• 1 clove of garlic, grated
• 1 or 2 slices jalapeno from a jar, chopped (these babies are hot!)
Corn Salad:
• 2 ears of corn or one can, drained
• 2 tbsp chopped coriander
• 4 tbsp mayonnaise
• 2 tbsp sour cream
• Salt and pepper
• 3 green onions finely sliced
• Squeeze of lime (just a little)
For the Burger:
• 2 Avocados, sliced
• 4 lettuce leafs
• Sliced tomatoes
• 8 slices grilled bacon
• Salsa for the buns
• 4 buns
• 8 slices sharp cheddar cheese

Instructions;

1. If you are grilling outside, place the corn in the husks on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Otherwise grill on a griddle pan indoors or use a can of corn, drained.
Remove the husks and let cool a little before removing the kernels with a sharp knife by putting the corn in an upright position and sliding your knife down the sides.
Place kernels in a bowl and add the remaining ingredients for the corn salad. Mix and set aside.
For the burgers, place the meat in a bowl and add the ground tortilla chips, seasonings and egg yolk. Mix with your hands and form 4 patties.
Grill on medium high heat for about 4 to 5 minutes on each side until cooked through (you are using pork which cannot be consumed rare). Place two slices of cheese on each burger after the first flip.
Split the hamburger buns in half and toast lightly.
Spread salsa on both sides of the bun, place lettuce leaf on top, tomato slices, avocado, the burger, bacon slices and top with as much corn salad as you can. Place the top of the bun on top and insert skewer to hold it together.
You’re going to love this Burger, I promise but….Warning! Do not serve on a first date ’cause in can get a little messy.

Enjoy!
Myra XO

Mediterranean Stuffed Peppers

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Stuffed peppers are what dinner dreams are made of, for various reasons;

1). They can be filled ahead of time, and baked when you’re ready making them perfect for a fancy-ish dinner.

2). Fancy enough for a dinner party

3). Financially pleasing, aka cheap to make.

4). Everything in one place, protein, fibre and veggies/vitamins

5). It’s a no-brainer

6). The most delicious dinner I have had in a while

The great thing about stuffed peppers is that everybody likes them, even non-pepper lovers. Probably because the peppers turn so tender and sweet in the oven.

But what I love most about these stuffed peppers, is slicing the leftovers the next day and stuffing them into a sandwich with some of the tomato sauce, so good. That of course if you’re lucky enough to have left overs. Having said that, you can easily double the recipe just to be save. I do also freeze these but have noticed that the peppers do become a little softer, but flavour-wise still awesome.

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Servings: 4

Ingredients:

• 1/2 cup white rice uncooked

• 1 cup water

• 2 medium yellow onions chopped fine, about 1 cup

• 2 cloves garlic minced or grated

• 1 tbsp. olive oil

• 2 slices white bread good quality crusts removed

• 2 tbsp. milk

• 1 lb. / 500 gr. ground beef

• ¾ tsp. salt

• Freshly ground black pepper

• 1 tsp. Dijon mustard

• 1 tsp. thyme dried

• ½ tsp. oregano dried

• 3 tbsp. pine nuts

• 1 egg yolk

• ¼ tsp. all spice

• ¼ cup chopped parsley more for garnish

• 4 red peppers large

• 1 tbsp. olive oil

• 1 medium onion

• 1 garlic minced

• 1 tbsp. tomato paste

• 1 tbsp. flour

• ½ cup dry white wine

• 1 cup tomato sauce

• 1 cup chicken or beef stock

• ½ cup crème fraiche

• Chopped green onions for garnish

Instructions:

1. Preheat oven to 175 degrees C / 350 degrees F

2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. Drain and cool, or use leftover rice, about 1 cup.

3. Dry toast the pine nuts in a skillet over medium heat for about a minute, remove and reserve.

4. In a skillet over low heat, heat 1 tbsp. of oil and sautée the chopped onions until soft and translucent, about 10 minutes. Add the garlic and cook for one more minute.

5. Turn off heat and let cool.

6. In a bowl, place the bread torn into pieces together with the milk and let soak for about 5 minutes.

7. Add the meat to the bowl together with the cooled onion and garlic. Season with the salt, pepper, mustard, thyme, oregano, pine nuts, all spice , parsley and egg yolk.

8. Wash the peppers and make a cut in the middle and carefully open them enough to remove the seeds and membranes.

9. If you are using the regular bell pepper, remove the lid and proceed as above.

10. 10. Arrange peppers in an oiled baking dish. For bell peppers, slice the bottoms of the peppers if necessary so that they will stand upright.

11. 11. Stuff the peppers with the meat mixture, I use my fingers and a spoon to push it all the way into the pepper.

12. 12. For the sauce: heat the remaining tablespoon of olive oil and sautée onion and garlic until almost soft. Add the tomato paste and stir. Add the flour and stir to cook for 30 seconds, gradually add the wine and stock. Add the tomato sauce and stir to combine. Add the teaspoon of sugar. Season to taste. Spoon sauce around the peppers. Cover loosely with tin foil. Place in the middle of the oven. After about 20 minutes, remove the foil.

13. 13. Bake for 45 min to 1 hour in the preheated oven until the peppers are tender.

14. 14. Before serving stir in the crème fraiche.

15. 15. Serve with the sauce and garnish with green onions and reserved parsley.

Great with some french bread to mop up the sauce.

Enjoy!

Myra XO

Beef Bulgogi Soft Tacos with 5 minute Kimchi and lime Aioli

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These tacos are going to make you very happy, I promise. Don’t let the long list of ingredients turn you off, it is really as simple as can be. The Kimchi for instance is done in minutes rather than days. Obviously it is not fermented like the real deal, but just as tasty I assure you.

I pan fry the Bulgogi so it’s nice and quick and accessible to everyone. Then rolled in simple soft tacos or wraps, because it’s just so easy and fun. I like all things wrapped, not just food (think presents!) I am not the kind of person who has ever said, Oh, you shouldn’t have… seriously. Who says that, and who ever means it???? Anyway….moving on….

So, yes, this is made in a flash really. Just read it through, start with the marinade for the bulgogi, put it in the fridge (maybe do it in the morning if you have time). Then make the Kimchi. Stir together the lime aioli and leave the rest for later. Then at dinner time it’s a flash to get on the table. But don’t fret if you don’t have time to marinate it all day, even an hour gives off a lot of flavour. Also I leave the pear sliced and not chopped or grated (like in some recipes) because I love the flavour and texture when it’s cooked together with the beef.

Serves 4

INGREDIENTS BEEF BULGOGI TACOS:

Kimchi
Beef Bulgogi
Lime Garlic Aioli
2 Avocados
4 – 8 Tortillas or soft Tacos depending on size
1 – 2 extra lime for serving
some radishes for serving (optional, just for color)
salad greens

INGREDIENTS 5 MINUTE KIMCHI:

4 cups shredded Napa cabbage
2 tbsp. rice vinegar
2 tsp. salt
2 cloves of garlic grated
1 tbsp. grated ginger
1 tbsp. honey or coconut sugar
1 to 2 tablespoons Korean red pepper flakes (gochugaru) or 1 tablespoon sambal oelek
1 large carrot, peeled and cut into match sticks
8 ounces daikon or radishes, peeled and cut into match sticks

Instructions:

Place all the ingredients for the Kimchi in a bowl and crunch together with your hands, let marinate while you prepare the rest.

INGREDIENTS BEEF BULGOGI:

1 pear, peeled and sliced very thin
1 onion, peeled and sliced
2 garlic cloves, peeled and grated
2 tablespoons soy sauce or Tamari
2 -3 teaspoon or hot sauce or sambal oelek
1 tablespoon grated peeled ginger
1 tablespoon coconut sugar
1 tablespoon toasted sesame oil
1 pound steak, thinly sliced
2 tablespoons vegetable oil, divided

Instructions:

Combine pear, onion, garlic, soy sauce, hot sauce, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl.
Using a sharp knife, slice meat into very thin strips.
Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes.
Transfer to a plate. Repeat with remaining meat.

INGREDIENTS LIME AÏOLI:

juice of 1/2 lime
1/4 cup Crème Fraîche
1/2 cup mayonnaise
1 tsp. hot sauce
1 tsp. dry garlic powder or granules, or 1 clove garlic peeled and grated (I prefer dry in this case)
1 tsp. onion powder
salt and black pepper to taste

Instructions:

Mix all the ingredients in a bowl and set aside until ready to use.

To serve the tacos, heat the tortillas or tacos as directed by the package.

Place some of the beef in the taco, top with kimchi and lime aïoli. Serve straight away.

Enjoy!

Myra xo

Mexican Pulled Beef with Jalapeño Cheddar Corn Bread

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Mexican Pulled Beef with Jalapeño Cheddar Corn Bread, comfort food at its best!

Ingredients Chili;

3 Tablespoons Olive Oil
2.5 lbs. boneless beef chuck roast, trimmed and cut into 2 thick slices
1 tsp. Himalayan salt and freshly ground black pepper
2 tbsp. All Purpose Unbleached Flour
2 medium onions, peeled and chopped fine
3 garlic cloves, peeled and grated
2 tbsp. Unsweetened Cocoa (this is a must)
2 tbsp. ground Cumin
2 tbsp. sweet smoked paprika
¼ cup tomato paste
2 Tablespoon fresh oregano leafs or 2 teaspoon dried
1/2 tsp. dried Thyme
1/2 tsp. crushed red pepper, or to taste
1/4 C. Chopped Coriander
1 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
2 C. beef stock
1-2 tbsp. Liquid Smoke
1 – 2 tsp. chopped chipotle (depending on how hot you like it)
1 tbsp. coconut sugar or sweetener of choice
1/2 cinnamon stick
2 bay leaves
2 tbsp. fresh Coriander leafs

Toppings; scallions, avocado chunks, sour cream, cheddar cheese, fried onion rings

Method;

Turn on your slow cooker, set to high.

Meanwhile heat a large frying pan and add 3 tbsp. of oil. Season the beef with the salt and pepper and toss with the flour. Sear the beef on both sides and brown until quite dark. Transfer to the slow cooker

Next fry the onions in the pan with the remaining oil until golden add the garlic and cook for an other minute. Transfer to the slow cooker.

Add the remaining ingredients to the slow cooker, except the beans and Coriander leafs

Cook on high for 4 hours. After three hours add the beans. The cooking time depends on your slow cooker and the quality of the beef. So just check by pulling away a piece of beef with a fork. If it loosens easily transfer the beef to a cutting board or large platter. Leaving the beans in the pot. Pull the beef apart into chunky bits and shreds with two forks. Return to slow cooker. Heat thoroughly again for about half an hour until ready to serve. Sprinkle generously with fresh Coriander leafs. Serve with Pumpkin Corn Bread and lots of toppings.