Looking for a spicy, flavour-packed bowl recipe? Look no further! Our spicy beef bowl recipe with tangy chipotle lime sauce will become your new favourite. It’s loaded with marinated beef, lots of veggies, and a little bit of rice for a crave-worthy meal perfect for sharing. Don’t want to use beef? No problem – this recipe is versatile enough to work with your preferred protein. Keep reading for all the delicious details, and get ready to cook up a storm!
Spicy Beef Bowl: What’s Inside?
This spicy bowl recipe is loaded with bold, flavourful ingredients that are sure to satisfy your cravings. I’ve included chipotles in adobo, cajun seasoning, and pickled jalapenos in the marinade for the beef and the chipotle lime sauce. These spicy ingredients add a ton of flavour to the dish. If you’re looking for an extra kick, add half a habanero pepper to the marinade and sauce. From the marinated beef to the standalone jalapenos, every ingredient in this bowl is carefully chosen to deliver maximum flavour and spice. Keep reading to learn more about this recipe and how to make it at home.
Marinating The Beef
Making the spicy beef marinade
This spicy beef marinade is packed with bold, flavourful ingredients to boost your meat’s taste. One of the key players in this marinade is chipotles in adobo sauce – have you heard of it? It’s a Mexican condiment made from smoked and dried jalapeno peppers that have been rehydrated and canned in a sauce made of tomato, vinegar, and spices. In addition to the chipotles, you’ll also need cajun seasoning, pickled jalapenos, olive oil, and salt. Just toss all these ingredients into a blender or food processor and blend until smooth. If you don’t have either of these appliances, it’s no problem – finely chop the chipotles and jalapenos by hand and mix them with the other ingredients. This marinade works well with various proteins, including beef, chicken, pork, salmon, or tofu. Use your favourite, or mix it up and try something new! Keep reading to learn more about using this marinade in the spicy beef bowl recipe.
Preparing the beef
For this spicy beef bowl recipe, I recommend top sirloin, but sirloin tip, inside round, or top round would also work well. Sirloin is a lean cut of meat that comes from between the loin and the round or rump of the cow. It is often used for grilling but can be tough if not prepared correctly. To make it more tender, it is best to pound the meat thinly and then slice it across the grain into thin strips. This helps shorten the muscle fibres and makes the meat more enjoyable and easier to eat.
Marinating the spicy beef
Put the sliced top sirloin in a medium mixing bowl or zip-lock bag. Add the marinade to the beef and mix well to ensure all the beef is coated. Cover the beef and put it in the refrigerator for a minimum of two hours and a maximum of twenty-four hours. Any less than two hours and the meat isn’t going to pick up much of the marinade’s flavour. Any longer than a day, the meat will start to cure, making it tough.
Tangy Chipotle Lime Dressing
While the beef is sitting in the marinade, take a minute to make the dressing. The chipotle lime dressing combines Greek yogurt or sour cream, mayonnaise, lime juice, chipotle in adobo, sugar, and salt. Put all the ingredients in a small blender and blitz until smooth. Again, if you don’t have a blender or food processor, you can chop the chipotles as fine as possible by hand and mix them with the other ingredients.
What to do with leftover chipotles?
If you find that you have leftover chipotles in adobo sauce, don’t worry – there are plenty of ways to put them to good use! One option is to chop or purée the remaining chipotles and freeze them in an ice cube tray. This way, you can easily pop out a few cubes as needed the next time you want to add a spicy kick to a recipe. Another option is to mix the leftover chipotles with mayonnaise or sour cream to create a spicy condiment for sandwiches or burgers. You can add them to scrambled eggs or omelets for a spicy breakfast or use them to marinate chicken, pork, or tofu before grilling or roasting. Finally, you can mix the leftover chipotles with melted butter or oil to create a spicy drizzle for roasted vegetables or seafood. These are just a few ideas, but the possibilities are endless with a bit of creativity and some leftover chipotles in adobo sauce! You could also try these delicious Chipotle Lime Turkey Tacos.
Cooking The Spicy Beef
Before you start cooking the spicy beef, you should get your ingredients prepped and ready to go. This includes cooking the rice and sweet potato (or using leftovers from the night before), defrosting frozen corn or opening a can of corn niblets, and of course, making the Tangy Chipotle Lime Sauce.
Once everything is ready, it’s time to cook the beef. You have a few options here – you can skewer the beef and cook it on the grill for a delicious, smoky flavour, or cook it in a pan on the stove. If you opt for the latter, heat a large, non-stick skillet over medium-high heat and add a teaspoon or two of cooking oil. Cook the beef in two batches, wiping the pan out between each and making sure it heats back up before adding the second batch. Once the beef goes in the pan, let it sit for a minute or two, flip it, and cook for another minute. You don’t want to overcook the beef, so aim for a medium-rare to medium doneness. Once the beef is cooked, remove it from the pan and set it aside while you cook the second batch.
With everything prepped and the spicy beef cooked to perfection, it’s time to assemble your spicy bowl and dig in! Enjoy!
Assembling The Spicy Beef Bowl
Assembling your spicy beef bowl is easy and fun! Start by adding half a cup of cooked rice to the bottom of two bowls. You can use any kind of rice you like – white, brown, jasmine, basmati. The list goes on. Next, top the rice with shredded lettuce, diced bell peppers, corn, spicy beef you cooked earlier, sweet potato, pickled jalapeno, and Tangy Chipotle Lime Sauce. You can add as much or as little of each ingredient as you like, depending on your personal preferences. Finally, top the spicy bowl with thinly sliced green onions and a sprinkle of cilantro for a fresh, aromatic finish.
With everything assembled and ready to go, it’s time to dig in and enjoy your delicious spicy bowl! You can eat it as is, or add your favourite hot sauce or salsa to give it an extra spicy kick. Whatever you choose, I hope you enjoy your spicy bowl as much as I do!
Wrap Up
Whether you’re looking for a hearty lunch or a light dinner, this spicy beef bowl recipe is sure to satisfy you. One of the great things about it is that it’s highly customizable – you can try it with different proteins like pork, chicken, salmon, or tofu, or add in other ingredients like black beans, red onion, or cheese. The chipotle lime sauce is also excellent on sandwiches, especially with grilled chicken, or even on these Fish Tacos With Mango Salsa. The point is, the components of this spicy bowl recipe are versatile, so you don’t have to worry about the leftovers going to waste.
Thank you for coming to my blog and reading this post. I appreciate your support and I hope you continue to enjoy my content. Until next time!
Spicy Beef Bowl
Spicy marinated beef, rice, and vegetables with chipotle lime sauce make this spicy beef bowl one to remember.
Put the olive oil, chipotle, jalapeno, and cajun seasoning in a blender and blitz.
Thinly slice the beef and combine it with the marinade. Cover it and put it in the fridge for 1 to 2 hour.
Heat a large skillet over medium-high heat. Add the cooking oil and the beef. Brown on both sides then remove the meat from the pan and set it aside.
Spicy Chipotle Sauce
Combine all the sauce ingredients in a blender and blitz until smooth or, mince chop the chipotles and mix with the yogurt, mayonnaise, sugar, and lime juice.
Taste the sauce, and season with salt to taste.
Use the sauce right away or cover and store in the fridge for up to four days.
Spicy Bowl
Divide the rice among two bowls.
Add the lettuce, corn, bell peppers, green onion, jalapeno, and beef in the bowl. Top the bowl with the sauce, and cilantro then serve.
Notes
Substitute the beef with chicken, pork, or tofu and keep the recipe as is.
Compound Butter may seem intimidating. Especially when the name suggests something complex and when butter is $7.00 a pound. You don’t want to mess it up. However, compound butter is just a fancy name for butter with other ingredients mixed in. You’ll see in this post that making compound butter is easy, and it’s a great way to add flavour to your butter and stretch your butter a little further. This post has four recipes for compound butter. They are horseradish butter, lemon-thyme butter, herb butter, and finally, the best ever garlic butter. You will learn four ways to forum compound butter, store it, and, even more importantly, use it. So, are you ready? Good! Let’s get to it.
The Basics Of Compound Butter
Compound butter unsurprisingly starts with butter. You can use unsalted butter or salted butter to make compound butter. I prefer to use salted butter. When using salted butter, you know how much salt is in there. You don’t need to add any more, limiting the chance of the final compound butter being under or over seasoned. The butter has to be soft when making compound butter. Take it out of the fridge a few hours before you’re ready to use it to get it to room temperature. Then, beat the butter in an electric mixer with the paddle attachment on medium-high speed. Beat the butter for 7 to 8 minutes, stopping to scrape down the sides of the mixing bowl at least once or twice. The butter should be light and airy. If I were only making one type of compound butter, I would add the ingredients to the beaten butter and mix it with the electric mixer for a minute. However, because I made four kinds of compound butter for this post, I divided my butter into smaller portions and mixed the ingredients in by hand.
How To Store Compound Butter
You should store compound butter in the fridge or freezer in an airtight container. Depending on the ingredients you’ve added to the butter, it should last in the refrigerator for one week and a maximum of one month. In the freezer, compound butter will last for months. As you’ll see below, there are many different ways to form your butter to make it easy to use. The shape you use for your butter doesn’t matter. There’s no rule saying this kind of butter needs to be this shape, used for this, or has to look like this. Form the butter however you want.
Forming Compound Butter
There are four main ways to form compound butter. The first is by far the easiest. That’s to put the butter in a ramekin or small dish. The problem with this method is that if you’re storing the butter in the fridge or freezer, it will be difficult to use. You’ll have to soften it every time you want to use it. So, let’s forget about that method.
Rolling Compound Butter
The second easiest way to form compound butter is to roll it. To roll your butter, you can use plastic wrap, parchment, foil, or even waxed paper. For getting a nice tight roll, I prefer plastic wrap. For this method, lay a piece of wrapping flat on your work surface. Spread the butter in a line about two-thirds down the wrapping, then roll. If using plastic wrap, twist the ends until tight. You can store butter wrapped like this in the fridge or freezer. You can unwrap it and cut pieces as needed. Alternatively, you can chill the butter in the refrigerator for two hours, cut it into coins, and store those coins in an airtight container in the freezer.
Small Butter Rolls
Rather than making a large roll of butter, you can make a small roll. This method is excellent if you sprinkle herbs, seasonings, or even edible flowers into the butter. This works best with parchments or waxed paper. For this method, spread the butter out into a thin rectangle, sprinkle whatever ingredients you want over the butter, then roll it up and pull the paper back as you roll forward. You may find it easiest to chill the butter for 5 to 10 minutes before rolling to help it loosen from the paper. Once chilled, you can cut the butter into little nubs showing the rolled-in ingredients. I didn’t actually roll any additional ingredients into my butter, but you can see how it works below.
Quenelleing Butter
A quenelle is a fancy thing in cooking where we take two identical spoons and pass food between them, forming the food into a quenelle or football shape. It’s easiest to look at the pictures below rather than trying to read a description of the process. This takes practice, but it’s pretty easy once you get the hang of it. It’s a great way to form butter, as you can see below, but also mousse, ice cream, gelato, and even whipped cream. If you dip your spoons in hot water, you will get smooth edges on the butter, but you will also waste a little due to melting. Butter formed like this should be chilled or frozen in a single layer on a baking sheet. Once chilled or frozen, the butter quenelles can be stored together in an airtight container.
Piping Butter
The prettiest way to form compound butter is to pipe it through a star tip. If you’ve ever piped icing, it’s the same. Put the piping tip into the bag, add the butter, and pipe it into little rosettes or whatever shape you’d like. Next, chill or freeze the butter in a single layer on a parchment or waxed paper-lined baking sheet. Once chilled, You may store the piped butter in the fridge or freezer in an airtight container. Butter shaped like this is great to have on hand if you regularly have people over. Whether serving dinner or a light lunch, serving butter like this elevates the meal.
Best Ever Garlic Butter
Arguably, the most common compound butter is garlic butter. You can buy it, though store-bought garlic butter is generally margarine instead of butter and would have garlic powder and dried parsley. I’m trying to say that the store-bought stuff isn’t good, especially after trying the recipe below. The garlic butter in this recipe is made of butter, fresh garlic, fresh parsley, and a little bit of brandy to tie it all together. You can omit the brandy, but I suggest keeping it in. You can buy a small bottle of brandy for under $15 and use it in cooking. Its sweetness adds a lot to pork, chicken, or fish dishes. Use brandy in place of wine in almost any recipe.
I don’t think I need to run through the common uses of garlic butter because we’re all pretty familiar with it. But I might as well share some of my favourite uses that aren’t so common. For example, I like to add it to steaks while resting. The butter sits on the steaks, melts, and adds lots of flavours. It’s also great to throw a tablespoon or two of garlic butter into a tomato-based pasta to finish it. So, imagine your sauce is all done, you’ve added the pasta, now toss in a bit of garlic butter, stir it until it melts, then serve. You won’t believe how much flavour that little bit of garlic butter adds to the pasta.
Best Ever Garlic Butter
Garlic butter is not only for garlic bread. Add it as a finishing ingredient to tomato-based pasta, and use it to top a resting steak.
Put the softened butter in the bowl of a mixer and beat with the paddle attachment on medium-high speed until the butter is light and airy. Scrape the sides of the bowl down at least once to ensure an even mix.
Add the garlic and parsley and beat on medium for two a minute.
While the mixer is running, pour the brandy into the butter and mix just until it's incorporated.
Stop the mixer and remove the bowl. Line a baking sheet with waxed paper or parchment paper.
Dip two spoons in hot water, then scoop up 1 tbsp of butter with one spoon. Pass the butter between the two spoons until the butter is a football shape.
Put the formed butter on the sheet pan and chill in the fridge for two hours or freeze. Once chilled or frozen, put the butter in an airtight container and store it in the fridge for up to a week, or in the freezer for up to three months.
If you’d like an excellent table butter, meaning a butter you put on the table for dinner, you can’t go wrong with a herb compound butter. If using it as a table butter, I suggest piping it, but I did a flat roll with it here. This herb butter has parsley, thyme, rosemary, dill, oregano, and garlic. Herb butter is great for adding to soups or sauces. It also makes a great finishing butter for chicken or fish.
Herb Butter
Herb butter makes a great addition to fish, mashed potatoes, pasta, or sauces. It also makes a great table butter.
Put the softened butter in the mixer bowl and beat with the paddle attachment on medium-high speed until the butter is light and airy. Scrape the sides of the bowl down at least once to ensure an even mix.
Add the parsley, dill, oregano, thyme, rosemary, and garlic to the mixer and beat for 1 minute or until mixd.
Spread the butter out onto a 12-inch piece of parchment. Roll the butter into a thin log. Chill the butter for 30 minutes, remove the parchment and cut the butter into thumb-width pieces.
Put the formed butter on the sheet pan and chill in the fridge for two hours or freeze. Once chilled or frozen, put the butter in an airtight container and store it in the fridge for up to a week, or in the freezer for up to three months.
Lemon-Thyme Butter is fantastic with chicken or fish, especially white fish like haddock or cod. You can put it on the fish before or after cooking. Either way, it is delicious. The ingredients are all pretty much there in the name, except black pepper. You can substitute the thyme for dill and get an equally delicious butter if you’d like.
Lemon-Thyme Butter
Lemon-Thyme Butter is great on fish, scones, or even chicken.
Put the softened butter in the mixer bowl and beat with the paddle attachment on medium-high speed until the butter is light and airy. Scrape the sides of the bowl down at least once to ensure an even mix.
Add the lemon zest, thyme and pepper. Mix for 1 minute.
Put the butter in a piping bag fitted with a large star tip.
Pipe the butter onto a parchment-lined sheet pan.
Put the formed butter on the sheet pan and chill in the fridge for two hours or freeze. Once chilled or frozen, put the butter in an airtight container and store it in the refrigerator for up to a week or in the freezer for up to three months.
Making horseradish butter is as simple as mixing prepared store-bought horseradish with softened, beaten butter. Horseradish butter is fantastic on a steak, salmon, or even a burger. Like any other compound butter mentioned in this post, You may use horseradish butter before or after cooking. For example, you can put room-temperature horseradish butter on a piece of salmon when it comes out of the oven or off the grill. The butter will melt over the salmon and add flavour. The butter also adds a nice glazed appearance. Alternatively, you can put cold horseradish butter on a piece of salmon, then roast or broil it. This will give the salmon a nutty flavour and a darker appearance.
Horseradish Butter
Horseradish Butter makes a great addition to salmon, steak, or even burgers.
Put the softened butter in the mixer bowl and beat with the paddle attachment on medium-high speed until the butter is light and airy. Scrape the sides of the bowl down at least once to ensure an even mix.
Add the horseradish to the butter, and beat for 1 minute or until mixed.
Place a 12-inch long piece of plastic wrap flat on your work surface.
Put the butter in a long mound on the plastic wrap.
Fold the bottom of the plastic wrap up and over the butter, rolling forward to seal. Twist the end of the wrap to tighten the roll.
Chill the butter and leave it as is until you're ready to use it, or remove the plastic, cut the butter into medallions and store it in an air-tight container in the fridge for up to two weeks or in the freezer for up to four months.
This list of compound butter is in no way definitive. The only limit to the possible flavours of compound butter is the human imagination. Hopefully, this post has sparked your imagination, and you’re thinking of all the other ingredients you could mix into your butter to add extra flavour and appearance. Try the ones I’ve listed, then create your own. When you make your own, I’d love for you to share them as they may inspire other people.
Thanks for reading! Remember that sharing is caring, so share this with your friends and leave a comment below to tell me what you think. Have a great day! I’ll see you back here next Thursday.
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I have to admit, back in the day when I didn’t know I had celiac disease, I was very fond of the occasional Big Mac. I know that people love to hate McDonald’s but come on, as far as fast food burgers go, the Big Mac is one of the best. So, a few weeks ago, I was cruising the internet, and I found a few recipes for a Big Mac salad. Well, I knew right away that I had to make my version. This is my version and I’m very happy with it. This Big Mac Salad is the closest I’ve had to the real thing in years. I am so excited to share this recipe with you. So, let’s get to it.
“Burger” Meat
Most of us know the song that goes along with the iconic burger. If you don’t, it starts with, “Two all-beef patties…”. So it makes sense that’s where we will begin to too. However, since we’re making a salad and not a burger, I don’t see the point in making patties. So instead, I seasoned some ground beef with onion powder, garlic powder, and salt then browned it in a hot pan. Once cooked, I drained the oil off the meat. Like that, the “patties” are ready to go.
How To Make Big Mac Sauce
After “two all-beef patties” comes the “special sauce.” Big Mac sauce is essentially a version of Thousand Island Dressing, which itself is a version of Russian Dressing. In all honesty, the difference between the two dressings isn’t obvious. The main difference that I can see is that Russian Dressing has a bit of horseradish in it, making it a bit more pungent than Thousand Island. For my money, I think Russian Dressing makes a better Big Mac sauce than Thousand Island.
To make Russian Dressing combine mayonnaise, minced onion, relish, ketchup, vinegar, horseradish, paprika, salt, and hot sauce. You can find all the measurements in the recipe above. You can use the sauce immediately after mixing all the ingredients, but I think it’s better to let it rest in the fridge for at least thirty minutes. This resting time gives the dressing a more full flavour. After that, you can store it in the refrigerator in an airtight container for up to five days.
Croutons
After “special sauce” comes “…lettuce, cheese, pickles, onions…” We’ll worry about all that next. For now, our focus is on the “…sesame seed bun.”. You can’t have a Big Mac Salad without some bread element. So, I decided to make some croutons. Take two pieces of bread, drizzle with olive oil, season lightly with salt and pepper, then bake at 400°f for about eight to ten minutes. Let the toasted bread cool, then cut it into small bite-sized cubes. I made the croutons this way rather than cutting the bread first because I wanted the croutons to be a bit soft in the middle.
Making The Big Mac Salad
Okay, we’ve got the beef, special sauce, and bun. It’s time for the “…lettuce, cheese, pickles, onions…”. Take a head of iceberg lettuce remove and discard the outer leaves. Cut the lettuce into bite-sized pieces, then wash and dry well. Put the lettuce in four bowls. Top with the Dressing, then the beef. Next, add a tablespoon or two of minced white onions and grated cheddar cheese. I used a good quality cheddar, but if you want to through some processed American cheese on here, I’m not going to judge you. Next up, pickles. I find that Vlasic garlic dill pickles taste the most like the pickles on a Big Mac. Whatever dill pickles you want to use will be fine. Cut the pickles thin and spread them around the salad. Add the croutons to the salad and finish with a sprinkle of sesame seeds. It’s a Big Mac in a bowl!
The Wrap-Up
I GIGGLED when I took my first bite of this Big Mac Salad because it tasted so much like the original burger. I am so happy with how this turned out. Whether you can’t eat a Big Mac like me or love a Big Mac but are trying to stay on the healthy side of things, this Big Mac Salad is for you. Honestly, though, if you just wanted a delicious salad, this Big Mac Salad is for you too. Thanks for reading. I hope you enjoyed this post. Remember to leave a comment below, a rating on the recipe, and share. Sharing is caring. Have a great day! I’ll see you back here next Thursday.
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Big Mac Salad
Everything you love about a Big Mac in a salad. You won't believe how much this tastes like the original.
Keyword: Big Mac Sauce, creamy salad dressing, Salad, salad dressing
Servings: 4
Author: Chef Ben Kelly
Cost: 10
Ingredients
"Burger" Meat
1lbground beef
1tspgarlic powder
1tsp onion powder
3/4tspsalt
Big Mac Dressing
1/2cupmayonnaise
2tbsp minced onion
2tbspketchup
2tbsp relish
1tspwhite vinegar
1tsphorseradish
4dropshot sacue
1/4tsppaprika
1/4tspkosher salt
Croutons
2piecesWhite BreadI used Promise Gluten-Free Bread
1tbspOlive Oil
Salt and Pepper
Big Mac Salad
1headiceberg lettuce
1batch"burger" meat"
1batchBig Mac Dressing
2slicedgarlic dill pickles
1/4cupminced onions
1/2cupgrated cheddar cheese
1batchcroutons
4tspsesame seeds
Instructions
"Burger" Meat
In a medium bowl, combine the ground beef, onion and garlic powder, and salt. Mix well.
Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook until browned using a wooden spoon to break the meat into small pieces.
Drain the fat off the meat and serve.
Big Mac Dressing
In a medium bowl, combine all the ingredients and mix well.
Cover the bowl with plastic wrap and put the dressing in the fridge for 30 minutes before serving.
Croutons
Drizzle the bread with olive oil and season with salt and pepper.
Toast the bread in a 400°f oven for 8 to 10 minutes or until crisp. Let the bread cool on a rack then cut into small cubes and serve.
Big Mac Salad
Cut the lettuce into bit-sized pieces. Wash and dry it.
Divide the lettuce between four salad bowls.
Divide the "Burger" meat among the four bowls putting it on top of the lettuce.
Top the "Burger" meat with the Big Mac Dressing.
Finish dressing the salad with the pickles, onion, cheese, and croutons. Garnish with sesame seeds and serve.
Green Goddess Dressing is a classic mayo-based dressing loaded with herbs for flavour. This version replaces most of the mayonnaise with an avocado to make the dressing greener and more creamy. It is the perfect dressing for a tossed or chopped salad, spinach salad, or a summer salad.
Crispy Oven-Baked Potato Wedges with Jalapeño Cheese Sauce
Are you having a party for the big game? Friends coming over? Or, do you just want an indulgent snack? Crispy Oven-Baked Potato Wedges with Jalapeño Cheese Sauce are the answer no matter what the question is.
Scrub the outside of the potatoes. Cut each potato in half lenghtwise. Cut each potato half into four wedges and put them in a pot with the salt.
Cover the potatoes with cold water and bring to a boil. Cook for about 8 minutes or until the potatoes are fork tender.
Drain the potatoes, and let them sit in the colander for about 5 minutes to dry.
In a large mixing bowl, combine the olive oil and cajun seasoning. Gently toss in the potatoes.
Spread the seasoned potatoes out onto two parchment-lined sheet pans making sure to leave at least a fingerswidth between each potato.
Put the potatoes in a 425°f oven for 20 minutes. Take the potatoes out of the oven, flip them, and put them back in the oven putting the sheet pans on oposite oven racks. Cook for another 15 to 20 minutes or until the potatoes are crisp.
Take the potatoes out of the oven and serve immediately with jalapeno cheese sacue.
Jalapeno Cheese Sauce
In a small pot, whisk togehter the milk, cornstarch, onion powder, garlic powder, mustard powder, and salt. Turn the heat on to medium-high and heat the milk, whisking until it starts to boil.
Whisk in the cheese, and the jalapenos. Once the cheese is melted, taste and adjust the season with salt, and a little juice from the jalapenos as needed.
The cheese sauce can be made a day or two ahead of time and stored coverd in the fridge. Reheat in the microwave, or in a small pot with two tablespoons of milk.
What’s better than a delicious meal? How about a delicious meal that you can make in under an hour? Sound good to me. Well, that’s exactly what these Sweet and Sour Meatballs are. They make a quick and delicious meal that you can make and eat any day of the week. And, you can make them from scratch with ingredients you probably already have on hand. Let’s get cooking!
Making The Meatballs
These meatballs are pretty straightforward. Put some ground beef in a mixing bowl, add some minced or grated ginger and garlic (you can use ginger and garlic powder if you want. Use 1 tsp of each per pound of meat.) Add a bit of salt and pepper to the meat and one egg to help bind it all together. If you want to stretch the meat a little further, you can also add half a cup of fine dry breadcrumbs. Once all the ingredients are in the bowl, mix well.
Forming The Meatballs
I find that forming these meatballs, or any meatball for that matter, is best down in two stages. Stage one is portioning out the meat. In this case, use a tablespoon to divide the meat into portions. The second stage is to roll the meat portions into balls. The easiest way to roll the balls is to have a bowl of cold water handy (no pun intended). Wet your hands and roll the meat into balls. Re-wet your hands after every two or three balls. Wetting your hands will prevent the meat from sticking to your hands and forming a thick layer of fat on your hands. It will also help give the balls a smooth appearance. Keep in mind your hands don’t have to be dripping wet. Just a little wet is fine.
Cook the Meatballs
Once the meatballs are formed, place them on a parchment-lined sheet pan and roast them in the oven at 400°f for 15 minutes. While the meatballs are cooking, you can make the sweet and sour sauce.
How To Make Sweet and Sour Sauce
There are a few different ways to make a sweet and sour sauce. I wanted to keep this recipe simple and use ingredients you probably have on hand, so I used ketchup as the base. If you’d like to see another way to make a sweet and sour sauce, take a look at this Sweet and Sour Chicken Ball Recipe.
Sweet and Sour Sauce Ingredients
You will need one green bell pepper and half a red onion for this recipe. Cut both into bite-sized pieces. I like to cut the green pepper into odd shapes because I think it adds to the dish’s appearance. You don’t have to take the time to do that if you don’t want to. Cut the pepper however you’d like. The other sauce ingredients are ketchup, white vinegar, sugar, and water. You can find the measurements in the recipe at the top of this post. Finally, you will need a bit of cooking oil. I like to use peanut oil, but you can use grapeseed, avocado, or canola oil if you’d like.
Making the Sweet and Sour Sauce
To make the sweet and sour sauce, heat a wok or large skillet on high heat. Add in the cooking oil, bell pepper, and onion. Stir-fry the pepper and onion until they start to brown, about two to three minutes. Then, add the ketchup and stir-fry for another minute. Next, add the sugar, vinegar, and water. Bring to a boil, then add in the cooked meatballs. Turn the heat down to medium-low and simmer for about three to five minutes or until the sauce is thick.
Sweet and Sour Meatballs
Just like that, your Sweet and Sour Meatballs are ready to go. Serve them with rice or noodles for a full meal. These meatballs also make a great hors d’oeuvre. Just stick them with some toothpicks, and you’re good to go. And these can be made ahead, kept in the fridge for up to four days and reheated. You just can’t go wrong.
The Wrap-Up
I love anything Sweet and Sour from my Sweet and Sour Chicken Balls, to my Sweet and Sour Chicken Legs, and of course, these Sweet and Sour Meatballs. With sweet and sour, you just can’t go wrong. So, what are you waiting for? Get cooking!
That does it for today but thank you for coming. I hope you enjoyed the post. And, if you haven’t already, remember to sign up to my newsletter at the bottom of the page to get exclusive recipes, cooking tips, behind-the-scenes stories etc., in your inbox once a month. The first edition of my new newsletter comes out next Monday. Don’t miss out! Have a great week and a fantastic weekend! I’ll see you right back here next Thursday.
Sweet and Sour Meatballs
Sweet and Sour Meatballs are a delicious and easy thing to make with a pound of ground beef. This simple recipe uses things you probably already have on hand to make a delicious sweet and sour sauce that you'll want to put on everything. Serve with rice to make a full meal. These meatballs also make a great appetizer for any party.
Steak and blue cheese is a classic combination like peanut butter and jelly. The funk of the blue cheese compliments the flavour of the steak like nothing else. Today’s recipe takes that classic combination and makes it a salad creating a wonderfully quick and filling lunch. This steak salad with blue cheese salad is everything you want it to be and more. And, it is a lot less complicated than you probably think it is. So, let’s get to it. You can always find the recipe directly below but keep reading for more details and information.
The Steak
Let’s face it, meat, steak, in particular, is expensive. Especially now. So, if you are going to eat steak, you need to stretch it as far as you can. You can get two to three meals out of one steak with this steak salad. So, if steak happens to go on sale, or you want to splurge, you can get more bang for your buck.
For this steak salad, I used a New York Strip Loin. It was about 6 to 8 ounces or 170 to 226 grams. Season the steak generously on both sides with salt and pepper. Let the steak come up to room temperature for about 30 minutes before you cook it if you have the time. If you don’t have time, don’t worry about it. Heat a medium skillet over medium-high heat. Put the steak in the pan and cook for 2 to 2 1/2 minutes per side. As long as your pan is hot, you don’t need any oil. But, if you want, you can put a teaspoon or two of cooking oil in. Once the steak is cooked, take it out of the pan and set it aside to rest for at least 5 minutes.
Blue Cheese Dressing
We have a delicious blue cheese dressing to go with the steak salad. If you don’t want blue cheese dressing, you can use ranch or caesar dressing. I’ll include my simple caesar dressing recipe at the end of the post. But, if, like me, you enjoy blue cheese with steak, then make this quick dressing. To make the blue cheese dressing get a small bowl and combine one tablespoon each of mayonnaise and sour cream. Add two tablespoons of crumbled blue cheese. Finish the dressing with a squeeze of lemon and a pinch of salt and pepper. Mix the blue cheese dressing well, then taste it. Adjust the seasoning as needed with a bit more salt and lemon. Use the dressing right away or cover it and store it in the fridge for up to five days.
If you’d like to boost the flavour of the dressing a little, you can add a few other ingredients. A teaspoon of fresh herbs like thyme, dill or parsley will add depth and freshness to the flavour. A tablespoon of minced onion, shallot, or chive will add sharpness. One clove of minced garlic will add a…well, it will add a garlic flavour, won’t it? The point is that you can take this base dressing, add other ingredients and make it your own. Play around and make something even more delicious than I did.
Cutting The Vegetables
It’s not much of a salad without vegetables. I know the price of fresh vegetables is through the roof right now too, but we all still have to eat. So, for this salad, I used about a quarter of a cucumber, half a green bell pepper, six grape tomatoes, a small piece of red onion and some iceberg lettuce. The appearance of any salad is made less boring when the vegetables are all cut differently. So, I sliced my cucumber into thin medallions. The green pepper I cut into odd evenly-sized pieces. I cut the tomatoes in half and thinly sliced the red onion. You don’t have to do all this. If you want, just cut all the vegetables the same. It’s going to taste the same either way.
Putting The Steak Salad Together
To put the salad together, start by tearing the lettuce into bite-sized pieces. Top the lettuce with a few spoons fulls of the dressing. I’m going to stop here for a second. If I weren’t taking pictures of this salad, I would have put all the vegetables in a large bowl and mixed them with the dressing. Doing that will give you even coverage of the dressing on the vegetables and a better overall flavour. Again, I’ll leave that up to you.
Slicing The Steak
Finally, the steak has rested, the salad is plated. The last step is to thinly slice the steak and place it on the salad. I cut the steak in half to ensure even portions. Then, I thinly sliced the steak with my knife at a 45° angle. This is purely for presentation, but you’re cutting the steak anyway. Why not make it pretty? Place the steak on top of the salad and get to eating.
Steak Salad with Blue Cheese Dressing
I like to finish most of my salads with salt and pepper. It adds just a little more flavour that wasn’t there before. Then, eat away. If you want to bulk this salad up a little, some croutons would be nice, as would some red bell pepper or even leftover boiled or roasted potatoes.
The Wrap-Up
Whether you want a hearty lunch or light dinner, this steak salad is the choice for you. It’s also a great way to use up leftover steak from last night’s dinner. I think that about does it for today. I hope you enjoyed this post, and even more, I hope you make this recipe. That’s what it’s all about, after all.
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Steak Salad with Blue Cheese Dressing
This simple salad pairs the wonderful combination of steak and blue cheese with crisp fresh vegetables to make a light lunch while still delivering a protein punch.
Heat a medium frying pan over medium-high heat. Add the cooking oil to the pan.
Put the seasoned steak in the pan. Cook for 2 to 2 1/2 minutes per side. Take the steak out of the pan and set it aside to rest for at least 5 minutes.
In a small bowl, combine all the dressing ingredients. Taste and adjust the seasoning with a bit more lemon juice, salt and pepper as needed.
Assemble the salad by dividing the lettuce and vegetables among two bowls. Drizzle the dressing over the salad.
Thinly slice the steak and divide it among the two salads. Serve as is, or crumble a little more blue cheese over the top for a stronger flavour.
Halloumi nuggets make a great appetizer and a great chicken nugget alternative for vegetarian friends. But, what is a halloumi nugget, what’s halloumi, and how do you make them? Those are all great questions, and this post will answer them all. As always, the recipe is directly below but keep reading for a more detailed walkthrough and more information.
What is Halloumi and where can you buy it?
Halloumi is a Greek cheese traditionally made with a combination of goat and sheep’s milk, though the stuff we get here is usually cow’s milk. It has gained popularity over the last few years, meaning it is available in most grocery stores. It is a squeaky cheese similar to cheese curds. That firm texture means that it holds up well to cooking. When cooked, the texture is like that of slightly over-cooked chicken. That might not sound appealing, but it surprisingly is. Over the next year or two, you will see halloumi popping up a lot as an easy meat alternative in dishes just like the one in this post. But, you don’t have to be vegetarian to enjoy it. Give this recipe a try next time you are having a dinner party and want a fun appetizer or when you have a vegetarian coming to dinner.
Why Make Oven-Baked Halloumi Nuggets Anyway?
As I said, halloumi is quickly becoming a meat alternative. That’s a big reason why you should make halloumi nuggets, but it’s not the main reason. The main reason you should make these is that they are insanely delicious. I was home alone when I made these and ate the whole tray by myself. I’m not proud of that…(lol), but it goes to show how good they are. A word of caution though, don’t make these when you’re alone unless you want to eat a whole block of halloumi like I did.
How To Make Oven-Baked Halloumi Nuggets
Making The Coating
Making these halloumi nuggets is as simple as mixing some flour with rosemary, salt, pepper, onion powder, and garlic powder, then coating the halloumi in it. You can find all the measurements in the recipe above. Use fresh rosemary if you can rather than dry. It will give the nuggets a better flavour. I use Bob’s Red Mill All-Purpose Gluten-Free Flour in my recipe, but regular all-purpose flour can be used instead.
Cutting and Coating The Halloumi
To prepare the halloumi, take it out of the package and pat it dry with a paper towel. Cut the halloumi into half centimetre pieces. Don’t worry about the width too much. Just try to get 7 or 8 pieces per block. If you’d like, you can cut the pieces in half to get more. Once the halloumi is cut, gently toss it in the flour mixture. Halloumi usually has a gap in the middle of the block. If you are too rough with it, it may fall apart. Make sure all the pieces are evenly coated in the flour.
Bake the Halloumi Nuggets
Get a small roasting pan or casserole dish and coat the surface of it with 3 tbsp of olive oil. I know that seems like a lot, but it is crucial to get the crispy exterior on the halloumi nuggets. Place the nuggets in the pan in a single, evenly spaced layer. Bake the nuggets in a 425°f oven for 7 minutes. Take the halloumi out of the oven, flip, and bake for another 7 minutes. Do that one last time for a total baking time of 21 minutes. When done, the nuggets will be golden brown, crispy on the outside, and soft inside. Amazing!
Sriracha Honey Sauce
While the halloumi is in the oven, make the sauce. Combine the sriracha, honey, and rice vinegar in a small mixing bowl. If you don’t have rice vinegar, you can use cider vinegar, white wine vinegar, white vinegar, or even lime juice. If you don’t have sriracha, tabasco, or any other hot sauce will work. Mix well, then put the sauce in a small ramekin or dish. You can use any other type of sauce that you’d like. Anything that works with chicken nuggets will work with these halloumi nuggets. I find the sweet-spicy sauce really cuts through the richness of the halloumi and adds a lot to it, but I’ll leave that up to you.
Serving the Halloumi Nuggets
As I’ve said, you can serve these nuggets as an appetizer at a party, or as a vegetarian-friendly alternative to chicken nuggets. I think that if you are serving them as an appetizer, it would likely be best to cut the halloumi into fingers rather than nuggets. You’ll get more bang for your buck. These are some of my favourite things I’ve made in a while. 100% worth a make. They take less than 30 minutes to prepare, so what are you waiting for?
The Wrap-Up
Years ago, I worked at a Greek Restaurant in Halifax. We served halloumi like most Greek Restaurants. But, in the kitchen, it was one of our favourite ingredients to play with. We would do all sorts of things with it for staff meals. It was like our little secret. Now, I’m sharing that secret with you. Enjoy!
On a personal note, this is my first post of 2022, and I have to say it is good to be back. I’ve got some cobwebs to shake off, but it’s good to be back at it and sharing recipes with you once again. You may have noticed that Chef’s Notes looks a little different than it did in 2021. I’m always trying to improve the site and make your experience here as good as possible. If you have any feedback, I’d love to hear it. Also, as part of my 2022 revamp, I’ve created a monthly newsletter with exclusive recipes, tips, tricks, and information. Sign up if you haven’t already. You don’t want to miss out.
Halloumi Nuggets with Sriracha Honey
Halloumi nuggets make the perfect appetizer or a great chicken nugget replacement for your vegetarian friends. They are quick to make, crispy and delicious. They have a similar texture to chicken nuggets and an even better falvour.
In a medium mixing bowl, combine the flour, rosemary, salt, pepper, garlic powder, and onion powder. Mix well.
Oil a 9×13 casserole dish with all the olive oil.
Take a the halloumi out of the package, pat dry with paper towel and slice into 5 mm (1/8 inch) slices.
Coat the halloumi in the flour mixture. Shake off the excess and place the halloumi in a single layer in the oiled casserole dish. Leave at least 2 to 3 cm between each piece.
Roast the halloumi in the oven for 7 minutes, flip and roast for 7 more minutes. Flip the halloumi one last time and bake for a final 7 minutes.
Remove the halloumi from the oven and serve hto with sriracha honey sauce.
Sriracha honey sauce
In a small bowl, mix the sriracha, honey and vinegar. Serve.
What if you could spend ten minutes preparing some ingredients, throw them in the oven, then an hour later have a complex, satisfying, and beautiful pasta sauce? You don’t need to wonder because that is exactly what we will do in this post. Today we will make Oven-Baked Arrabbiata Sauce. Don’t know what Arrabbiata sauce is? Don’t worry. I’ll fill you in on everything you need to know. Are you ready? You can always find the recipe directly below but keep reading for more information and more detailed instructions. Let’s get to it.
What is Arrabbiata Sauce?
Arrabbiata is an Italian pasta sauce made of tomatoes, garlic, and chilli cooked in olive oil. It’s a little sweet, a little acidic, a little spicy, and a lot delicious. My version is a little different than others you may encounter in that it is baked in the oven rather than cooked on the stovetop. I also use rosemary in my sauce, where most people use parsley or occasionally basil because I find it perfectly balances the tomato and chilli. . I make my arrabbiata sauce in the oven because doing so requires less effort and because roasting the ingredients pulls more flavour out of them. So, my version is easier than most and has a deeper, more developed flavour. Let’s look at how to make it.
Arrabbiata Ingredinets
The ingredients for my Oven-Baked Arrabbiata Sauce are 6 to 7 Roma Tomates, 1 bulb of garlic, 1 red chilli, about a quarter cup of olive oil, 1 big sprig of rosemary, and a big pinch of salt and pepper. That’s it.
How To Make Arrabbiata Sauce
Preparing The Tomatoes
To prepare the tomatoes, cut them in half, and use a sharp knife (feel free to use a smaller knife than I did) to cut away the stem. Pour half of the olive oil into the bottom of a castiron dutch oven or similar oven-safe cooking vessel. Put the tomatoes in the pot cut-side up.
Preparing The Garlic
Cut the top off the bulb of garlic and remove any loose skin. You don’t need to peel the garlic. You just don’t want loose garlic skin floating around. Push the bulb of garlic, cut-side up, into the middle of the pot. Break the rosemary sprig in half and place it on either side of the garlic.
Preparing The Chilli
Cut the chilli in half lengthwise and remove the seeds. If you enjoy an especially spicy sauce, you can leave the seeds in. Put the chilli in the pot on top of the tomatoes. Drizzle the tomatoes, chilli, garlic, and rosemary with the remaining olive oil and season generously with salt and pepper. Put a lid on the pot and bake in a 400°f oven for 35 minutes.
Roasting and Finishing The Sauce
After the initial 35 minutes of cooking, remove the lid from the pot and return it to the oven for another 30 minutes. Cooking the sauce with the lid on first will keep all the moisture that comes out of the tomatoes in the pot. Finishing baking with the lid off allows most of that accumulated tomato liquid to evaporate, leaving a concentrated tomato flavour. Allow the sauce to cool for 5 minutes after it comes out of the oven. Use two spoons to squeeze the roasted garlic out of the peel. Discard the peel. Use your fingers or two spoons to remove the needles from the rosemary stems. Discard the stems. Break the tomatoes up using two spoons, then purée the sauce with an immersion blender or transfer the ingredients to the bowl of a stand blender. Once the sauce is smooth, taste it and adjust the seasoning with salt and pepper as needed.
Uses For Arrabbiata Sauce
The classic use for Arrabbiata Sauce is to toss it with some penne and parmesan cheese. This works as a great lunch with a salad, a fantastic first course, or even as a side dish. You can also add some chicken and/or bacon to the pasta. A few tablespoons of heavy cream will calm the spice down a little bit and draw a little more sweetness out of the sauce. I really like cooking mussels in arrabbiata sauce or tossing fried calamari in it. It would also be good with shrimp. Once the sauce is made, it can be cooled and stored in the fridge for four days. I’m not sure if it freezes well or not. I haven’t tried.
The Wrap-Up
There isn’t much that can compare to this Oven-Baked Arrabbiata Sauce’s simplicity, complexity of flavour, or versatility. It is an all-around winner in my books, and I think you’re going to love it. But, to love it, you have to try it. So, get cooking! Thanks for reading, and have a great rest of your week and weekend. I’ll see you right back here next Wednesday for another fantastic post. And for those of you joining me this weekend for my pop-up dinner at the Clairestone Inn, I look forward to seeing you, and I cannot recommend the meatballs enough!
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Oven-Baked Arrabbiata Sauce
This Oven-Baked Arrabbiata Sauce is a little sweet, a little acidic, a little spicy, and a lot delicious. And it takes little to no effort or expertise to make. You can use it right away or save it in the fridge for a few days and use it later. Either way, you are going to love it.
Keyword: Arrabbiata Sauce, Italian Food, Pasta Sauce, Penne Pasta, Tomato Sauce
Servings: 6servings
Author: Chef Ben Kelly
Ingredients
6Roma Tomatoes
1bulb Garlic
1Red Chilli
1largeSprig Rosemary
1/2tspKosher Salt
1/8tspBlack Pepper
1/4cupOlive Oildivided
Instructions
Heat your oven to 400°f.
Coat the bottom of an oven-safe dutch oven with half the olive oil.
Cut the tomatoes in half lengthwise and cut out the stem. Put the tomatoes in the dutch oven cut side up.
Cut the top off the bulb of garlic and remove any loose skin. Push the bulb of garlic into the middle of the dutch oven cut side up.
Cut the chilli in half and remove the seeds and stem. Put in the dutch oven on top of the tomatoes.
Break the rosemary sprig in half and put it on top of the tomatoes.
Drizzle the remaining olive oil on the garlic, tomatoes, and chilli.
Season with salt and pepper, then put a lid on the dutch oven and bake for 35 minutes.
Remove the lid and bake for another 30 minutes.
Let the ingredients cool for 5 minutes. Squeeze the garlic out of the peel. Discard the peel. Take the needles off the rosemary stem. Discard the stem. Put the tomatoes, peeled garlic, chilli, and rosemary needles, along with any oil and liquid from the pot, in a blender and purée. Or, use an immersion blender and purée.
Taste the sauce and adjust the seasoning with salt and pepper as needed.
Toss the sauce with cooked penne or linguine, top with grated parmesan and serve.
When you’re craving steak but also want something a little different, look no further than this Grilled Teriyaki Steak. The homemade teriyaki marinade, which doubles as a glaze, perfectly pairs with the flavour of the steak to give you something you’ll be happy to throw on the grill again and again. As always, you can find the recipe directly below, but you can keep reading after that for a more detailed explanation.
Grilled Teriyaki Steak
Homemade Teriyaki sauce is much different than what you get at the grocery store. It is less sweet, often doesn't have any ginger or garlic. This version does have some ginger and garlic, which really compliments the flavour of the beef.
In a medium mixing bowl, combine the brown sugar, ground ginger, crushed red pepper flakes, garlic, vinegar, soy sauce, and scallions. Stir until the sugar has dissolved.
Put the steaks in a large ziptop bag and pour in the marinade.
Seal the bag and shake it to coat the steaks.
Open the bag a little and squeeze out all the excess air. Then reseal the bag.
Put the steak in the fridge to marinate for 1 hour or up to 6 hours.
Remove the steak from the marinade and pour the marinade into a small pot. Bring the marinade to a boil over high heat and boil for 1 minute.
Heat your grill on high for 10 minutes. Grill the steak for 2 minutes then flip it and brush on half the boiled marinade.
Cook the steak for 1 minute 30 seconds, then rotate by 90°. Cook the steak for another 1 minute 30 seconds, then flip and pour over the remaining marinade. Cook for another two minutes, then remove the steak from the grill, let it rest for 4 minutes then serve.
To start, we will make the marinade for the Teriyaki Steak. To make the marinade combine brown sugar, ground ginger, crushed red pepper flakes, minced garlic, rice wine vinegar, soy sauce, and green onions. You can find all the measurements in the recipe above. Mix all the ingredients until the sugar dissolves. At this point, you could boil the sauce for a minute or two and make a delicious teriyaki glaze for chicken, fish, or anything else, but we will use it as-is for a marinade.
Marinating The Teriyaki Sauce
Take two New York Striploin about 200g each or a comparable steak, and put them in a ziptop bag with the marinade. Seal it and give the bag a shake to ensure the steaks are completely coated in the marinade. Open the bag a little bit and squeeze out all the excess air. Reseal the bag and put it in the fridge for at least an hour. You can marinate the steak in the Teriyaki marinade for up to 12 hours.
Boil the Marinade
Once the steaks have been in the marinade for at least an hour, take them out and set them aside. Pour the marinade into a small pot and bring it to a boil. Boil for at least 1 minute. The marinade is now safe to use as a glaze.
Grilling The Teriyaki Steak
Heat your grill on high for at least 10 minutes. You want to make sure the grate has enough time to absorb the heat so that you get the nice grill marks on your steak and so your steak doesn’t stick. Put the steak on the grill at an angle, shut the lid and cook for 2 1/2 to 3 minutes. Flip the steak and brush with half the marinade. Shut the lid, cook the steak for 1 1/2 minutes, rotate it by 90°, shut the lid, and cook it for another 1 1/2 minutes. Finally, flip the steak, brush it with the remaining marinade and cook, lid down, for another minute. Remove the steak from the grill and allow it to rest for 4 to 5 minutes before serving.
Serving the Grilled Teriyaki Steak
You can serve your steak with whatever you’d like, but I went for brown rice with nori and soy glazed bok choy and carrots. Of course, mashed potatoes and other vegetables will be just as good and go just as well with the steak.
The Wrap Up
It is a rare occasion that I marinate a steak. I’m generally more of a purist and prefer the flavour of the meat with a little salt and pepper. Having said that, I will be using this marinade again to marinate steaks. Also, I think it would work just as well on chicken, salmon or pork chops. I’ll have to try those next.
Thank you, everyone, for reading, and have a great week!
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