Archive for MEAT

Ground Beef Stir Fry

Stir fried lean meat and vegetables are delicious and healthy meal choices. Use your favorite vegetables or whatever is in season.

I like using the leanest ground beef I can find — I used 96% lean ground beef in this recipe. Broccoli, mushrooms, bell peppers and onions were my vegetables of choice today, but I also love adding eggplant, zucchini, and carrots.  Use your favorite vegetables.

Give my recipe a try. I think you’ll like it. 🙂

Ground Beef Stir Fry


  • 1 pound ground beef
  • 1 tablespoon chopped garlic
  • 1 tablespoon Dashida
  • 1/2 teaspoon black pepper
  • 1 broccoli “crown”, cut into pieces
  • 1 medium onion, sliced
  • 1 bell pepper, sliced
  • 1 container sliced mushrooms (about 2 cups)
  • 1 tablespoon hoisin sauce
  • 2 tablespoons low sodium soy sauce, more or less, to taste


1. In a large skillet, brown the ground beef with the garlic, Dashida, and black pepper.

2. Add the broccoli, onions, bell pepper and mushrooms. Stir to combine the ingredients.

3. Add the hoisin sauce to the pan. Stir to combine. Turn the heat up to high; cook for about 5 minutes, or until the vegetables are done to your liking.

4. Stir in the soy sauce. Cook over high heat for another minute or two.

5. Serve with steamed white or brown rice and ENJOY!


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Hannah’s Carne Asada Tacos

My daughter loves to cook as much as I do, and she loves to experiment with new dishes.  This is her take on Carne Asada Tacos, complete with her recipes for the Marinade, Guacamole, and Pico de Gallo.

Give her recipes a try.  I think you’ll like them. 🙂

Hannah’s Carne Asada Tacos

carne asada tacos


  • 4 pounds skirt steak, with excess fat trimmed off
  • 12 corn tortillas
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Shredded Mexican cheese blend

Hannah’s Carne Asada Marinade:

  • 1/2 cup lime juice
  • The juice of 2 oranges
  • 2 tablespoons minced garlic
  • 2 teaspoons salt
  • 1/4 cup olive oil
  • 1 cup of chopped cilantro

Hannah’s Pico de Gallo:

  • 1 large tomato, diced
  • 1 small onion, diced
  • 1 cup chopped cilantro
  • The juice of 2 limes
  • Salt, to taste
  • Optional: chopped hot peppers

Hannah’s Guacamole:

  • 3 large avocados, peeled, seeded, and cut into small pieces
  • 1 small red onion, finely minced
  • The juice of 3-4 limes
  • Salt, to taste
  • 1 tablespoon minced garlic
  • 1/2 cup chopped cilantro
  • 2 teaspoons chili powder
  • Optional: 1 medium tomato, diced (the guac pictured here doesn’t have any tomatoes since I made pico de gallo)
  • Optional: diced hot peppers, like jalapenos


Mix all marinade ingredients together. Pour over the skirt steak (I recommend marinating the steak in a ziplock bag). Let the steak marinate for at least 2 hours. Grill until done to your liking. Slice the meat against the grain (so that it isn’t tough when you bite into it). 


Mix all the Pico de Gallo ingredients together. Let the mixture sit for at least 30 minutes to allow the flavors to develop. Serve with your carne asada tacos.


Mix all the guacamole ingredients together. I like to gently stir my guacamole so that you still have chunks of avocado. If you prefer, you can mash the avocados with a fork for a smooth texture. Serve with your carne asada tacos or with chips.


Grill a tortilla until warmed. Fill with slices of carne asada, some guacamole, pico de gallo, sour cream and cheese. Enjoy!

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Baked “Fried” Chicken

Healthy Fried Chicken — is there even such a thing? 🙂

My recipe below is healthy, or at least it’s a less unhealthy version, and it does not skimp on flavor. Despite being baked, you still get that crispness we equate to delicious fried chicken. How, you ask? Well, let me tell you.

Use chicken WITH the skin on. The fat from the skin will crisp the chicken as it bakes.

I also marinate the chicken for several hours — up to a day. My marinade is very similar to what you’d use to make Karaage Chicken. Don’t skip the marinade — it takes it to a whole other level, let me tell you!

This is also a gluten-free recipe since I dredge the chicken in corn starch instead of flour. Be sure to look on the corn starch label to ensure it’s gluten-free (not all brands are). I use Argo brand cornstarch, one of the few that is gluten-free.

Give my recipe a try. I think you’ll like it. 🙂

Baked “Fried” Chicken


  • 5 pounds chicken wings (or your favorite chicken pieces, skin on)
  • 3 cups cornstarch, for dredging the chicken pieces in
  • 1 tablespoon garlic powder
  • 1/2 teaspoon black pepper


Marinade Ingredients:

  • 2-inch piece of ginger
  • 3 tablespoons sherry cooking wine
  • 3 tablespoons rice vinegar
  • 3/4 cup soy sauce
  • 2 tablespoons chopped garlic
  • 4 tablespoons sugar


1. Prepare the marinade.

In a small bowl, mix all of the marinade ingredients together.

Grate the ginger into the bowl.  Add the sherry cooking wine, rice vinegar, and soy sauce.


Add the garlic and sugar.


Stir to combine. Set the marinade aside for now.

2. Marinate the chicken.

Rinse and clean the chicken pieces. Place into a large ziplock bag.

Pour the marinade into the bag.

Make sure to get all the garlic and ginger out!

Squeeze any excess air out of the bag before sealing. Marinate the chicken for a few hours or up to a day. Keep the bag refrigerated while the chicken marinates.

3. Bake the chicken.

Pour the chicken out into a colander to drain out the marinade.

Prepare the cornstarch mixture. Mix together the cornstarch, garlic powder and black pepper.

Dredge the chicken pieces in the cornstarch mixture.


Place the chicken (skin side up) onto a baking pan lined with parchment paper.

Note: In the photo below, the pan is not lined with parchment paper (I forgot to do it). DO NOT forget like I did or the chicken skin will stick to the pan as it bakes…especially metal pans. I also baked half of the chicken on a stoneware pan; the chicken baked up better on the stoneware pan without being lined with parchment paper (most of the wings didn’t stick but some still did).

Bake the chicken at 400 degrees for a total of 45 minutes.

After baking for 15 minutes, turn the chicken over. Bake for another 15 minutes, skin side down.

After 30 minutes of baking, turn the chicken over, making it skin side up again. Bake for the final 15 minutes.

Serve immediately and ENJOY! 🙂

This goes great with red rice. Click here for my recipes for Red Rice and Red Rice using Brown Rice.


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Beef Tinaktak

Beef Tinaktak is a delicious Chamorro dish.  It’s one of my favorite comfort foods–I love drowning my rice with the coconut milk kådu (broth).

Tinaktak–I love saying that.  I think the name came from the sound made when pounding pieces of steak with a knife to tenderize it (tak tak tak tak tak).  Well, maybe that’s not really where the name of this dish originated from, but it sounds good, doesn’t it? 🙂

Rather than pounding a piece of steak, you can use minute steak or ground beef in this recipe.

Give my recipe a try. I think you’ll like it.

Beef Tinaktak



  • 3 pounds minute steak, cut into bite sized pieces (or substitute with 3 pounds lean ground beef)
  • 2 cans coconut milk
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 2 cans stewed tomatoes, undrained (chop tomatoes into small pieces)
  • 2 cups fresh green beans, cut into 2-inch pieces
  • 4 tablespoons Dashida seasoning (or salt, to taste)
  • 1/2 teaspoon black pepper
  • donne’ (hot pepper), optional


1.  If you’re using fresh green beans, you’re going to want to blanch them first.  Blanching means to put vegetables into a pot of boiling water, let it cook for a few minutes, then remove the vegetables and immediately place them into a bowl of ice water to stop the cooking.

Here’s how it’s done.

In a large pot, bring about 5 cups of water to a rapid boil over high heat. Add enough salt so the water tastes faintly salty. While the water heats, fill a medium sized bowl about three quarters full with ice, then add enough cold water to cover the top of the ice.


When the water is boiling and the ice bath is ready, trim the green beans to the size you need. It’s best to trim them just prior to cooking so they won’t oxidize or dehydrate. Add the beans to the boiling water in batches small enough to ensure that the water doesn’t lose its boil. Boil the beans only until they’re barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it.


As soon as the beans are done, remove them as fast as you can and submerge them in the ice bath. Remove them from the ice bath as soon as they are no longer warm.  Set aside.


2.  In a medium-sized pan, sauté the meat, onions and garlic over medium high heat; cook until meat is browned and onions are translucent.


3.  Add tomatoes to the meat mixture, juice and all.


4.  Add the blanched vegetables to the meat and tomatoes mixture.


5.  Add the Dashida and black pepper.  Stir, taste, and adjust the seasonings if needed.


6.  Slowly stir in the coconut milk; lower the heat and simmer for 5 minutes or until the coconut milk is heated (do not boil).

IMG_3275 IMG_3276


7. Add donne’ if desired.  Serve over hot rice (steamed white or brown) and ENJOY!

IMG_3278 IMG_3279

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Smoked & Slow-Grilled Brisket

There’s nothing like a good BBQ, be it pork ribs, a good steak, or a brisket.  But to get a great tasting, tender brisket, you need to cook it long and slow.  While you can certainly roast a brisket in an oven, the taste of smoked brisket just can’t be beat.

It takes time and attention to get it right, but when it’s done, you’ll be so happy you spent all those loving hours smoking then grilling the brisket.  In fact, you’d be surprised at how many neighbors you never knew you had–they’ll be coming out of the woodwork when their noses pick up the scents wafting from your grill.

Give my recipe a try.  I think you’ll like it. 🙂

Smoked Brisket



  • 1 6-pound brisket flat, trimmed
  • BBQ Rub (find my recipe here)
  • 2 cups beef broth
  • 1 bottle beer
  • 1 can cola
  • 1/4 cup apple vinegar
  • 2 tablespoons Worcestershire sauce


1. Prepare the brisket by trimming off some of the excess fat (leave some fat on–it’ll keep the meat moist during smoking-grilling).  Season the brisket on both sides with the BBQ Rub.  Let it sit (refrigerated) for several hours or overnight.


2.  Make the basting sauce: In a clean spray bottle, combine the beef broth, beer, and cola with the vinegar and Worcestershire sauce.


3.  Arrange the brisket fat-sideup on the grill.  If you have a smoker-grill, smoke the brisket for 4 hours.  Spray the top of the brisket every hour with the basting sauce.  After smoking for 4 hours, set your grill’s temperature to 225 degrees.  Continue to cook the brisket for about 6 more hours, spraying occasionally with the basting sauce.


4.  When the brisket is (finally) done, place in a pan and cover tightly with aluminum foil.  Let the brisket rest for 30 minutes prior to slicing.  Slice with a sharp knife across the grain.  Serve with fina’denne’ and hot steamed (or red) rice.




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