Monday, September 13, 2010

Some Like it Hot

If you read my blog, you'll notice that many of my posts are for sweets.  That's a "problem" that just cannot be helped.  But since I'm trying to be more health-conscious in my own eating life, I've found some wonderful recipes over the last few months that I need to share here that will hopefully inspire your eating life as well.  Another recent "problem" is that these delicious meals have made it on and off my dinner table so fast that it's hard to capture a photo.  After all, when you've got a baby, you learn to eat quickly.  Here's one of my favorite recipes (sans photo) that is delicious, simple to make, creates a beautiful presentation, and adds a nice spicy kick to your meal.  Hope you enjoy!

Belize Beef on Spiced Potatoes
(Courtesy of the National Beef Cook-Off® 2001)

1 lb. ground beef
1 can (14 1/2 ounces) diced tomatoes, drained - divided
1 1/2 tsp. jarred minced garlic
1 tsp. Caribbean jerk seasoning
2 large unpeeled baking potatoes, such as russets (8 to 10 ounces each)
Salt, pepper and Caribbean jerk seasoning

1/2 cup plain yogurt
3/4 tsp. jarred minced garlic
1/2 tsp. Caribbean jerk seasoning
1 T. diced tomatoes (from the main jar listed above)

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Set aside 1 tablespoon of the tomatoes. Add remaining tomatoes, 1 ½ teaspoons garlic and 1 teaspoon jerk seasoning to beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile cut potatoes lengthwise into ¼-inch thick slices; pierce in several places with a fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat 10 to 12 minutes or until tender and lightly browned, turning once.

Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.

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