Good Eats

Good Eats – 9/1/2018

It’s been a long time since I’ve updated my website.  I had all sorts of ideas planned to feature after Colder Weather was published, but between work, raising a teenage boy, and everyday ups and downs, I wasn’t able to work on any of those posts.  This doesn’t mean I wasn’t able to accomplish other writing tasks, but the website updates kind of fell to the wayside, while I wrote an article for an online magazine and beta read novels for three people over the Summer.

One of the things that I struggle with is making sure that my family has something good to eat for dinner and with our busy schedules, sometimes we cheat and grab something from a local restaurant or order in pizza, but that gets old after a while.  I’ve turned to my crockpot and Pinterest for help and decided to share some of those recipes with you in a segment called Good Eats.

If you can’t guess from my last name, my husband is of Puerto Rican descent. Whenever we visit his mom, she always makes what has become a favorite meal for us, and I’ve found a recipe that is close enough to hers to come in a close second.

Bistec Encebollado

I’ve modified the recipe in the link above to make an easy, delicious meal that my boys love.   I use beef for stew from our local grocery store.  It’s already cut up in nice, bite-sized chunks and perfect for marinating.  The other thing I cheat on is my grocery store offers already cut up onions.  You can get them in rings or chopped.  I switch back and forth between these depending on what’s available, but both work well.

You’ll need:

  • Beef for stew – I normally use one package as there are only three of us
  • 1 container onions – chopped or in rings – or you can cut an onion if you choose.  For three people, 2 large onions are too much, so if you use the recipe in the link, you’ll want to determine what is right for your family.
  • 1/2 cup Olive Oil
  • 2 tablespoons minced Garlic – you can either use fresh or dried.  This doesn’t seem to affect the end result, so it’s a matter of preference or time.
  • 1 pinch dried Oregano – I’m a little more liberal with oregano and just shake a decent amount into the bag.  Again, this is a matter of preference.
  • 1 package of Sazon seasoning (.18 oz)
  • 1/4 cup White Vinegar
  • 1 can of Swanson’s beef stock
  • 1 teaspoon Salt

You’ll need a large Ziploc bag to combine all of the ingredients in.  I normally start with the beef, add the dry ingredients, then vinegar, olive oil, and beef stock.  Once all of your ingredients are added, remove the excess air from the bag, zip it closed, then mix everything around until all of the meat is evenly covered.  After that, it’s ready to go into the refrigerator.  I recommend putting the bag on a plate or in a bowl to prevent any issues if the bag should have a problem.  (Mine never has, but better safe than sorry.)

Marinate the steak for a minimum of four hours or up to several days. Usually, I get the bag ready on Monday night and put it in the crockpot on Wednesday or Thursday.

On the day you’re ready to eat this yummy goodness, put the entire mixture into your crockpot, stir it, and let it cook on low for 6 to 8 hours.

My mother-in-law serves it with the best yellow rice I’ve ever tasted, but I haven’t had a chance to experiment with a recipe for it yet, so I use white rice.

That’s it.  If you decide to try it, please let me know how it turned out.  💖

 

5 thoughts on “Good Eats – 9/1/2018”

  1. Even though I don’t eat beef anymore, that sounds amazing and I think I might try to make it for Steven to take in his lunch. I love that you’ve added this segment because I think keeping ourselves and our families well fed is a big challenge for us writers. And I’ve got a few of your recipes so I can vouch for your cooking. YUM!!!

    Liked by 1 person

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