Category Archives: Meat

Pineapple Glazed Ham Balls with Cheesy Ranch Potatoes

Happy New Year!! This year my new year’s resolution is to get organized. To that end I spent 2 hours cleaning just the outside of my refrigerators (yes, we have more than one, that is how disorganized I am).


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Okay, it is not perfect but it is MUCH better. Tomorrow I tackle the inside.

In addition to organizing my home I am organizing my recipes. One of the ways that I am going to do this is by blogging the new recipes that I make. Good, bad or otherwise.

I didn’t have to work today so I was adventurous. I made Pineapple Glazed Ham Balls from the Simply Recipes website with Cheesy Ranch Potato Bake from the All Recipes website.

The ham balls, that really needs a better name, were pretty good. I don’t tend to make homemade meat balls of any kind but this one is triple pork. It calls for ground pork, ham and BACON!!! It is hard to go wrong with that trio. The glaze was good but next time I will use 1/4 cup cider vinegar instead of the 1/2 cup that it calls for and just 1 tsp of ground mustard.

The recipe made quite a few meatballs and there were few left over after dinner and five people eating them as appetizers during game night. I made about 3/4 of them in my Pampered Chef Rectangle Baker because I love cooking in my stoneware. I also used my small scoop to get uniform sized meatballs.

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The Cheesy Ranch Potatoes was very easy. The hardest part was dicing the potatoes. The recipe called for 2 teaspoons of chili powder and I was worried because I am married to a wimpy white boy. So I only put in 1 teaspoon but we both agreed that next time I will use the full 2 teaspoons.

Next, it called for a lot of butter. I will only put half the amount on the next time I make it. I also only used half the cheese and ranch that it called for. As you can see below it was kinda greasy.

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I served dinner with the pineapple glaze on the side.

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Overall, a decent dinner.

Meatful Monday – Awesome Beef Fajitas

We took the best of two recipes and made an amazing recipe for fajitas. We took the onion recipe from the Lodge Fajita Set and the beef recipe from Jeff Mauro’s recipe for Skirt Steak Fajita Pita with Chimichurri, which is an amazing recipe which I highly recommend. So, the night before you slice two large onions and put them in a zip top baggie. Then mix 1 cup of water, with 4 bouillon cubes, 1/2 cup soy sauce and 2 finely diced jalapenos. Then put the bag into a second bag (just in case the first one leaks). Refrigerate overnight.

Three hours before dinner make the beef marinade. Combine soy sauce, lime juice (always use fresh), honey, cumin, cayenne pepper, garlic, salt and pepper (see quantities below). Add beef to marinade and refrigerate 30 minutes to 3 hours.

Cut up a pepper while you heat up a large frying pan and a 2 burner griddle to a medium-high heat.

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Fajitas 002 I also made Goya Yellow Rice which reminds me of my mom’s rice

Fry up the meat and onions separately for 10-12 minutes. We like our meat pretty well done. If you like it less cooked then adjust accordingly.

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Serve it up with sour cream, cheese, taco sauce or anything else that makes you happy.

Awesome Beef Fajitas with Onions

Onion Marinade

  • 1 cup water
  • 1/2 cup soy sauce
  • 4 beef bouillon cubes, disolved
  • 2 jalapenos, finely diced
  • 2 large onions, sliced in rings

In gallon sized zip top bag, combine first 4 ingredients. Separate onions into rings; add to marinade making sure onions are under liquid. Refrigerate several hours or overnight.

Beef Fajita Marinade

  • 1/2 cup soy-sauce
  • 1/4 cup lime juice (about 2 limes)
  • 2 tbl honey
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 4 garlic cloves, smashed
  • Salt & freshly cracked pepper to taste
  • 2 lbs skirt steak (or stir-fry beef), sliced into 2″ x 1/2″ strips

Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic, salt & pepper in a bowl. Place the steak in a large freezer bag and pour the marinade over it. Marinade the steak for at least 30 minutes and up to 3 hours in the refrigerator.


  • 16-20 6-inch flour tortillas
  • tomato slices
  • marinaded onions
  • marinated beef

Preheat 2 frying pans (or griddles) on medium-high heat. Fry up the meat and onions separately for 10-12 minutes.

To assemble, place flour tortillas (heated in oven for about 10 minutes on 350 degrees) on a plate; place some beef strips down the center of tortilla with marinated onions. Add condiments as desired.

Meatful Monday – Slow Cooker French Dips

I am not in danger of being called a health food junkie. In fact, I am a pretty picky eater. I used to be able to honestly say that I NEVER ate anything that was naturally green (M&Ms don’t count, right?). I am getting better but the only green food that I can honestly say that I love is scallions and really how many scallions can you realistically eat? I am proud to say that I have added spinach, peas and celery on a regular basis to my diet but I still struggle with things like green beans, asparagus and broccoli (OMG the smell!).

My son, T3, thankfully got his palate from my Humbly. Just yesterday I steamed him up a big bowl of broccoli and he ate it all with just a touch of butter. It is a good thing that he likes his veggies too because at 15 years old he is an eating machine and veggies are cheaper than meat.

And speaking of meat… drumroll please.

Awesome Slow Cooker French Dip Sandwiches! My Humbly says he would put these sandwiches up against all others and it is SO EASY!

Just get yourself a big hunk of beef, whatever kind floats your boat, in fact the cheaper the better because after cooking the heck out of it the meat is as tender as any expensive cut. Put your meat in your slow cooker, no need to sear or season.

Then mix 1 pkg Italian Dressing mix


One packet Au Jus gravy mix


Two beef bouillon cubes


And 2 3/4 cups of water


Mix it all up in a bowl and dump it on the meat. Cook on low for at least 8 hours and ta-da!


Lots and lots of wonderful meat! That is my Humbly shredding it up for me. Then, make your sandwiches.


We made ours with Swiss and purple onions. Then we popped them into the oven for just a couple of minutes to melt the cheese.

IMG_1015Dish up your au jus for the dipping part of the French Dip and some home made fries and sweet peppers to round off the meal. I used the leftover meat to make Oven Baked Chimichangas, stay tuned for the recipe soon.