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


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


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


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


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.