Beefy Holiday Meals

There’s never a bad time to beef up your diet during the holiday season. Today, Ashley Kramer from the Minnesota Beef Council joins TCL to make 3 different beef inspired meals. All the recipes from today’s show are found below so check them out!

Beef Stuffing with Apples and Cranberries
1 pound Ground Beef (93% or leaner)
2 teaspoon garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons rubbed sage, divided
1-1/2 teaspoon salt, divided
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons butter
2 cups sliced leeks, white and light green parts only 
1 bag (12 ounces) unseasoned dried bread cubes
2-1/2 cups reduced-sodium beef broth
2 cups peeled, diced Granny Smith apples
1 cup dried cranberries

Directions:

Combine Ground Beef, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon rubbed sage, 1/2 teaspoon salt and crushed red pepper in large bowl, mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.  Remove beef mixture from skillet with slotted spoon into large bowl; set aside.
Preheat oven to 350°F.  In same skillet, heat butter on medium heat until hot.  Add leeks, cook and stir 5 minutes.  Add leeks to beef mixture.  Stir in bread cubes, broth, apples, cranberries, remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, remaining 1-1/2 teaspoons rubbed sage and remaining 1 teaspoon salt to beef mixture.
Spray 9 x 13-inch baking dish with cooking spray.  Place beef mixture into prepared dish; cover with aluminum foil.  Bake in 350°F oven 30 to 40 minutes until heated through.

Ashley’s Tips:

You may substitute a fresh baguette, cubed and toasted, for unseasoned dried bread cubes.
For a drier stuffing, bake covered 30 to 40 minutes, then bake uncovered 10 to 15 minutes until top of stuffing is crisp.

Beef Jerky Baked Potato Skins

1/3 cup dairy sour cream
1 tablespoon fresh lime juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
3 small sweet potatoes (about 6 inches long) cooked and cooled
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
1/2 cup chopped peppered beef Jerky
1/2 cup chopped jalapeno beef jerky
1/4 cup sliced green onions

Directions:

Preheat oven to 400°F. 
Combine sour cream, lime juice, garlic powder, onion powder and smoked paprika in small bowl; mix until incorporated. Cover and refrigerate until ready to use.
Slice potatoes in half lengthwise. Hollow out each potato half using a spoon, leaving 1/4 thick shell. Save potato flesh for another use. Brush inside of potatoes with oil; season with salt and pepper, as desired. Place potatoes on shallow-rimmed baking sheet; bake in 400°F oven for 15 minutes or until golden brown.
Meanwhile, mix cheeses with jerky in medium bowl. Fill potato skins with cheese mixture; bake 5 to 8 minutes or until cheese is bubbly. Top potato skins with sour cream mixture and green onions, as desired.

Ashley’s Tips:

You may substitute 3 medium Russet (baking) potatoes for sweet potatoes.
You may substitute hickory smoked beef jerky for peppered beef jerky.

Flaky Beef Stuffed Pinwheels

Ingredients:

1 package (16 to 24 ounces) fully cooked boneless beef pot roast with gravy
1/2 cup shredded asiago cheese
1 package (17.3 ounces) frozen puff pastry (2 sheets), thawed
4 green onions, cut in half lengthwise, then cut into thin long strips

Directions:

Heat beef Pot Roast with Gravy in microwave according to package directions. Remove pot roast from container, discard gravy. Shred pot roast in large bowl with 2 forks; stir in cheese. Set aside. 
Heat oven to 400°F. Coat 2 metal baking sheets with cooking spray. Unfold each puff pastry sheet onto lightly floured surface.
Cut each sheet in half with sharp knife or pizza cutter to make four 10 X 4-3/4-inch rectangles.
Working with 1 rectangle at time, place a long side in front of you. Place 1/4 of the beef mixture onto pastry, leaving a 1/2-inch border on the long side closest to you. Lay 1/4 of the green onion strips lengthwise over beef mixture. Roll up pastry jelly-roll fashion starting with long side opposite you. Brush water along border and seal pastry. Repeat with remaining pastry, beef mixture and green onions. 
Cut pastry rolls crosswise into 1/2-inch-thick slices, forming pinwheels. Arrange 1 inch apart on prepared baking sheets. Bake in 400°F oven 15 to 17 minutes or until golden brown, rotating pans halfway through baking. Transfer pinwheels to wire rack; cool slightly. Serve warm.