Category Archives: Beef

Tina’s Baked Spegetti


  • ½ lb ground beef or turkey
  • 1 package spaghetti
  • ¼ of a smoked sausage, cut into small pieces
  • 1 bell pepper, chopped
  • 3 stalks celery, chopped
  • 1 small onion, chopped
  • Garlic powder
  • Italian seasoning
  • Seasoned Salt
  • 3 small cans tomato sauce
  • 1 c shredded cheese.


  1. Cook spaghetti and set aside.
  2. Brown ground beef and smoked sausage with onion, bell pepper and celery.  Drain.
  3. Mix tomato sauce with meat in pan.  Add seasonings to taste.  Simmer.
  4. Mix spaghetti and sauce, place in casserole dish.
  5. Top with shredded cheese and pepperoni.
  6. Bake at 425 for 30 minutes, or until cheese is melted.

Originally posted 2013-07-20 08:00:56.

Beef Pie Recipe Guest Post


“Pheasant pie?” huffed a long-nosed young man, who had just arrived to their table, staggering under the weight of a huge pie.
Keep Reading!

Originally posted 2013-05-20 00:01:45.

BBQ Baby Back Ribs, BBQ Sauce and What Do Aliens Eat? Story

What Do Aliens Eat?
–Story & Recipe–
I did lots of research on aliens to write Starseed, a novel about a sixteen-year-old girl raised on Earth who is half-human and half-extraterrestrial.  At school, Kaila falls in love with Jordyn, also a hybrid, but raised far from Earth.
When Jordyn and  the “hive,” a group of teen aliens, discover that Kaila was bred and mistakenly raised on Earth, they’re intrigued. They can learn about humans and Earth, all the while teaching Kaila about her alien heritage and powers.
In high school, Kaila witnesses and is a victim of bullying by the human students. But the aliens aren’t all beams of light either. As Kaila falls for Jordyn and becomes more enraged at human cruelty in school, she’s forced to make a choice—be with her star family or be with Earthlings.
Kaila invites her alien friends to her house for her 17th birthday party. Kaila lives in the country in Louisiana. The party includes a barbecue, cake, and riding horses. The aliens have never eaten barbecue or ridden horses. Though they don’t know it, this day proves a defining experience in being human.
Here is the scene where two members of the alien “hive” eat barbecue for the first time. The family doesn’t know they’re alien, just that they’re “strange.”
And because it’s springtime, following is a  recipe for barbecue ribs for us Earthlings.
As Kaila’s mother cut the cake and handed out slices, Mike called to the hive, “Come on y’all. Eat some barbecue.” He pointed to the platters on the table. Antonia slid next to Pia and Toby sat next to Melissa.
“I’ll try it,” Antonia said. She picked up a rib, bit and tasted. She sat straighter.  “This is amazing.”
“It’s delicious,” Toby cried. “More!” He munched on the ribs, barbecue sauce on his small mouth. “I like it!”
“Take it easy,” Uncle John laughed. “Plenty enough to go around.”
“Did they starve them in New Mexico?” Aunt Jackie wondered. “These poor kids. Here, have some cake.” She slid some cake slices before Toby and Antonia.
Barbecue Baby Back Ribs
Start your ribs in the oven, then finish on the grill. That’s the secret to making them fall-off-the-bone-lickin’ good.
Sprinkle the ribs with seasoning. Here in Louisiana, we like a little spice, so I sprinkle a steak seasoning plus a Cajun seasoning called “Slap Ya Mama” on both sides. Put the ribs on a foil-lined baking pan and then wrap the ribs in several layers of foil so no steam escapes.
Bake at 250 degrees F for about 3 hours (single rack of ribs) or 3 ½ to 4 hours for two racks (rotate the pans about half way through).
When they’re falling off the bone, slather both sides of the ribs with
Barbecue Sauce: (this is homemade but of course you can use any brand).
1 cup vinegar
2 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
2 cloves garlic, minced
2 tbsp.brown sugar
½ cup ketchup
1 tsp. dry mustard
1/8 tsp. pepper
dash liquid smoke
(can double this recipe depending on amount of ribs)
Ensure grill is hot! Sear ribs on grill. Serve with potato salad, baked beans, cole slaw, and corn on the cob. Sure to make any alien sit straight up.
So what do aliens eat? Well, barbecue in one scene. But normally? Sorry, you’ll have to read Starseed to find out. I can tell you it ain’t pretty, Kaila makes some difficult choices, and that the baby backs are ten times as tasty.
–Liz Gruder
Starseed (available in print and eBook)
by Liz Gruder
Publisher: WiDo Publishing
ISBN: 978-1937178291
Starseed concerns a sixteen-year-old girl who falls in love with a starseed boy who reveals that she, too, is half extraterrestrial, and is forced to choose her allegiance between Earth or her star family.
Liz Gruder website:
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Author: Liz Gruder
ISBN: 978-1937178291
Publisher: WiDo Publishing
Published: February 2013


Starseed concerns a sixteen-year-old girl who falls in love with a starseed boy who reveals that she, too, is half extraterrestrial, and is forced to choose her allegiance between Earth and her star family.

Kaila Guidry has always known she is different. When she meets Jordyn Stryker at school, she finds out just how different.

Jordyn was born and raised far from Earth, a starseed, one of six new students sent to Louisiana’s Bush High to learn human ways. But Jordyn didn’t count on meeting someone like Kaila.

When Kaila is pushed to her limit by high school bullying and cruelty, Jordyn awakens her to a new reality—and to love. But to prove herself, Kaila must look the other way as the real purposes of the starseeds unfold.

As the horrific plan behind the starseed visit to Earth moves inexorably forward, Kaila and Jordan, caught in an impossible love, must determine where their true loyalties lie.

“After reading Starseed, my faith in YA sci-fi has been restored! … I didn’t want to put it down … it had enough mystery and suspense to keep me going, page after page. Superb job 4.5 out of 5!”
— The Forbidden Library Book Reviews

“I would recommend this book to all sci-fi lovers and, to those who aren’t into it, take a chance. Who knows? You may love this book just as much as I did! Liz Gruder is definitely an author you should keep a look out for as she has great talent in writing and a huge imagination. Starseed was a wonderful read and very different from other books I’ve read. It was a very nice change from what I usually read and kept me enticed all the way.”
–Starlight Book Reviews

“Interesting read. A lot like Roswell, but different. Gruder does a great job building the dark mystery of what the aliens are really up to on earth.”
–Charity Bradford, sci-fi author, “The Magic Wakes”

“The story caught me off guard and won me over after the first chapter. The main conflict is a personal one for Kalia. Will she embrace her alien side or continue life as a human?”
–Pixie Dust Book Reviews

Starseed is a fun sci-fi read with romance. It brings light to the cliques of high school, and challenges the main character, Kaila, to be herself, instead of how others expect her to be.
–Kerri Cuevas, YA Author “Deadly Kisses”

“Liz Gruder’s characters come alive through youthful, spunky narrative, and her headstrong heroine, Kaila Guidry, elicits a reader’s encouragement from the first page. Fans of P.C. Cast will find themselves similarly transported into Gruder’s exploration of the dark sides of faith, love, higher dimensions, and, of course, high school.”
— Jadie Jones, YA author “Moonlit”


Author Liz Gruder

As a youth, Liz Gruder saw a series of UFOs with her best friend while riding bikes. Ever since, she’s held a fascination for the stars. An avid reader, she used to hide under her covers and read with a flashlight. She has degrees in English and Psychology from Tulane University, a nursing license and a yoga certification. After going through Hurricane Katrina in New Orleans, Liz realized how short life is and is now slowly fulfilling her bucket list: she’s been to the Egyptian pyramids (totally awesome and thought provoking) and is now teaching yoga and writing speculative fiction. Starseed is her debut novel.



Originally posted 2013-03-22 04:59:00.

Ramen Pizza

Let me start by saying that this may not be for everyone.  It looks yummy, but just tasted okay.  I think it would be way better if more ingredients were added than what I put.  My Monkey complained, so I only put meat, onion, and cheese.  Next time I’ll put more pizza ingredients for more flavor.  This could also be done with spaghetti.  Also, you are so gonna want bread with it!
2 pkg ramen noodles
1 lb ground meat (I used turkey)
1/2 onion
Pizza Sauce
Shredded Cheese
*Various Toppings to Add*
Sauteed Mushrooms
bell pepper
banana peppers
  1. Cook the ramen until almost done.
  2. Brown ground meat and onions (also bell pepper if you like). Drain grease
  3. Drain Ramen.
  4. Add Ramen to ground meat along with other toppings of choice and pizza sauce.
  5. Heat until cooked through.
  6. Add cheese on top.
  7. Enjoy.


Originally posted 2013-01-25 06:00:00.

Understanding Beef Cuts

Hey everyone. I thought it would be good this week to demystify the various cuts of beef.  So…  here goes….

Ground beef dishes, stew, pot roast, short ribs
Rib roast, rolled roast, rib steak, and back ribs
Short Loin:
Steak (tenderloin, porterhouse, T-bone), tenderloin roast
Steak (sirloin, filet mignon), carpaccio, ground beef dishes
Brisket and Shank:
Ground beef, stew, corned beef, soup
Short Plate:
Stew, ground beef, short ribs
Steak (flank, skirt) ground beef
Ground beef, round steak, kebabs, pot roast

Some additional tips:

  • Don’t buy packaged meat swimming in liquid. It has either been stored too long or has been frozen and thawed.
  • To keep bacteria down, don’t thaw at room temp. Thaw in microwave, under cold running water, or in the refrigerator.
  • Freeze in air tight containers or freezer wrap.  It can be frozen up to 3 months.
  • Cook tender cuts of meat using dry heat methods like broiling, frying, and roasting.
  • Tendering tougher cuts by cooking with moist heat methods such as braising and stewing.
  • Remove a roast from the oven a few minutes before desired temp is reached. It will continue to cook after its removed and the internal temp usually rises about 5 degrees.

Originally posted 2012-07-26 05:00:00.

Italian Roast Sandwich


I cannot express enough how delicious this recipe is.  So much so that we are practically fighting over the leftovers.  I really think it’s perfect for game day or any day really.  We had chips with it, but I think it would be well accompanied with fried mushrooms, green bean or any other typical ‘pub’ side.  We had chips with it, but next time I make it we’ll be having it with fried goodness.  It’s worth the calories.  Besides, the sandwich itself isn’t that heavy with them.  Well, whether it is or isn’t that’s what I’m telling myself.

  • 1 cup beef broth
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • olive oil
  • 2 lbs boneless chuck roast
  • 1 c water
  • 1 tsp kosher salt
  • 2 tbsp minced garlic
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bel pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 tsp white wine vinegar
  • Onion Poppy Ciabbota Rolls
  1. Combine first 6 ingredients in a medium bowl, stir.
  2. Heat a large dutch oven over med-high heat.  Add a tbsp of oil and coat pan.  Add beef to pan, brown on all sides.
  3. Add stock mixture, 1 cup water and 1/2 tsp salt to pan.  Bring to a boil.  Reduce heat to med-low; cover and simmer 90 minutes.  Turn beef, cover and simmer 90 minutes or until beef is very tender.  (Mine took about an hour) Remove from heat and keep warm.
  4. Heat a large skillet over med-high heat.  Add 1 tbsp oil and saute peppers.  Once they are almost done, add garlic and saute 1 minute.  Add 1/2 tsp salt and vinegar. Stir.
  5. Slice beef against the grain.  Put back into dutch oven in the juices.
  6. Pour some of the juice over bread, the add meat and top with veggies.  Enjoy!

I’d love to hear your thoughts and any modifications you make or perfect sides!

Oklahoma Indian Taco

IndianTacoCrystalSellersI recently reviewed an amazing book, Summer Under My Quilt.  This recipe was provided by the debut author, Crystal Sellars.  Being a fellow Oklahoman, I can tell you the book very much depicts the part of the state the author and I grew up in.  I hope you’ll check the my review and book out, then enjoy this recipe as you read!  Without further introduction, here is the author’s recipe.  Enjoy!

Growing up in Stilwell Oklahoma I was raised on Indian Tacos.
Since I’m sure not many have tried this yummy dinner, it seemed the perfect thing to make for you all.

Brown hamburger meat. (Amount depends on your family size) add onions to taste. Then add in a packet of taco seasoning.

Next you will need to make your fry bread. I do this the cheat way. I use can biscuits or crescent rolls. Smmer Under My Quilt
Add a little oil to the pan and your dough. Flatten and fry till cooked thoroughly.

In the mean time chop your veggies:
Black olives
Other toppings:
Shredded cheese, sour cream, salsa, avocados.
Heat a can of re-fried beans.

Once your finished pile beans, meat and vegetables all on top of your fry bread and enjoy!

Wild Mushroom Beef Stew


It’s been so cold this winter that I’m trying out new soups left and right.  I’m also working on stepping out of my comfort zone.  That hasn’t always been my strong suit. So, as one of my new trial recipe I tried this out.  My husband thinks it will be even better if it was made in a dutch oven.  Modification instructions are below the crockpot recipe.  Hope you like it.

  • 1 1/2- 2 lbs beef stew meat, cut into 1″ cubes
  • 1/8 cup of flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1 tbs minced garlic
  • 1 bay leaf
  • 1 tsp paprika
  • 8 oz shiitake mushrooms, sliced
  • 2 med carrots, sliced
  • 2 med potatoes, diced
  • 1 sm white onion, chopped
  • 1 stalk celery, sliced
  1. Put beef in crockpot.  Mix together flour, salt and pepper.  Pour over meat, stir to coat each piece of meat with flours mixture.  Add remaining ingredients and stir to mix well.
  2. Cover & cook on high for 4 hours or until done.  Stir stew before serving.

Dutch Oven Modification: Heat dutch oven over med-high heat.  Mix flour and seasoning (all but bay leaf) and toss the beef in it. Coat pan with 1-2 tbsp olive oil.  Brown beef in oil.  Add all ingredients, stir and cook until done.

**If you have any thoughts or modifications, I’d love to hear them!  Please share.

The Ultimate Classic Coney Sauce


When I was a kid, my Mom and step-dad took me to this place in Tulsa, OK called Coney Island.  It wasn’t an island, just a fast food joint, but it seemed magical.  A place where they MADE chili dogs right in front of you!  It was on special occasions that we went, like when I begged enough.  LOL.  Anyway, this is the closest I’ve come to re-living it at home.  Just remember, the hot sauce you use makes a huge difference in the flavor.  We tried it with green hot sauce and I wasn’t a fan.  Chief Zoo Keeper liked it, I didn’t.  Let me know if you find a fabulous variation!


  • 1/2 c finely chopped (or even minced) white onion
  • 2 tbsp minced garlic
  • 2 tbsp butter
  • 1 lb ground beef
  • 2 tbsp yellow mustard
  • 2 tbsp cider vinegar
  • 1 tsp worcestishire sauce
  • 1/2 tsp hot sauce
  • 1 c ketchup
  • 2 tsp paprika
  • 2 tsp chili powder


  1. Saute onion and garlic.
  2. Add ground beef, brown, drain.
  3. Combine other ingredients in a bowl, mix well, then add to ground beef mixture.
  4. Stir, heat, simmer, for 1 hour.  If it begins to dry out, add water and scrape the bottom of the pan.  Continue simmering for the entire hour.  Gets the flavor in so well!
  5. Enjoy with your favorite franks and sides!


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Baked Taquitos


10 large flour tortillas
1 lb Ground beef or ground turkey
taco seasoning
1 can green chiles
1 tbsp garlic minced
1 Onion chopped
1 green bell pepper chopped, optional


Brown 1-2 lbs of ground beef or ground turkey with onion, bell peppers, and or garlic if desired. We used turkey. As for the amount, just use however much you normally would! Remember that these will freeze really well to have for future meals, also Monkey took one to school and ate it cold for lunch. She really enjoyed it!
Once you’ve browned the meat, drain grease and add taco seasoning. If you used ground turkey, I suggest using low sodium beef broth to simmer it in, but it’s up to you! The broth adds a lot of great flavor! We typically use broth. Let it simmer until seasoning has soaked into the meat.
Next, mix in a can of green chilis. Stir well. Once the juice has simmered into the meat you have options. A. Mix in shredded cheese, stir, then proceed B. Proceed, then add cheese C. Skip the cheese altogether
Spray a cake pan or cookie sheet with nonstick cooking spray. Set aside.
Roll a small amount of meat mixture up into the tortilla shell. Lay into baking sheet and spray the tops. of the taquitos.
Bake for about 6-10 minutes, flip over and repeat until lightly browned to your taste at 350! Enjoy!
My Suggestions to go with them: Mexican or Spanish Rice, Refried Beans, and/or Salad. For a real authentic treat make some Tamarindo to go with it. You can find the recipe with the drinks. Check out more at