Roast Beef with Debris Gravy and Roast Vegetables

The State Fair of Texas is cancelled for the year, and our family always has a great time there. There’s tons of fun food, but I always get a roast beef po’ boy with debris gravy. And weird beer. Texas and Louisiana are neighbors, so there’s a lot of sharing. Whenever I make po’ boys at home, I use this recipe. PARASOL’S STYLE ROAST BEEF PO BOY RECIPE from NolaCuisine.com. Great blog! You may look at it and your eyes may get huge in horror when you read about simmering the roast and using Kitchen Bouquet in the gravy, but you just have to trust her. It’s so flippin’ lickable!

Okay, so hopefully I wont offend the author with my completely inauthentic use of her insanely delicious beef. But I’m a tinkerer. I’ve made her po’boys exactly as she commands in the recipe. So yummy! But, I’ve also turned it into a po’boy salad when I was in a more salad-y, less bread-y mood. It was awesome. Tonight, I’m using it in my 800 gram of produce challenge in my roast dinner. 345 grams per plate, which puts me at 1003 for the day. Woohoo!

Continue reading “Roast Beef with Debris Gravy and Roast Vegetables”

Jen’s Garlicky Eggplant with Beef and Tomatoes

I went looking for a link to this blogpost yesterday, only to find I’d never blogged about it. Huh. It’s a family favorite. Super easy, delicious, and filled with all the make your body feel oh so good stuff. It has 447 grams of produce towards the 800 gram a day challenge. Hope you love it!

Jen’s Garlicky Eggplant with Beef and Tomatoes

Serves 4

2 Eggplants – Peel stripes and cube 
2-4 Tablespoons olive oil (go with your preference)
½ teaspoon salt
½ teaspoon pepper
Toss.  Roast at 400 for about 20 minutes. Set aside.

1 lb Ground beef
Brown. Drain excess fat if needed.

1 red onion, diced
4 Cloves garlic, minced
Add and saute a few minutes.

Diced tomatoes, 28 oz can
1 1/2 teaspoons salt
½ tsp Black pepper
½ cup Fresh parsley, roughly chopped
Add. Place eggplant on top.

½ c beef broth
Add and simmer for 20 minutes.

Toss and garnish with little more parsley if you like. I ran out.


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Need anything? I’m an Amazon Affiliate. Any time you use one of my links to get to Amazon to make a purchase, Amazon gives me a tiny percentage. I put it back into next year’s blog fees. Thank you!

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Escali Primo P115C Precision Kitchen Food Scale

My favorite knife. It’s a 7″ full tang Santoku. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.

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Wusthof WU4176 Classic Ikon 7-Inch Santoku, Hollow Edge, Black

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WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife

My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!

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Lodge 12″ dual handle cast-iron pan

Best sheet pan

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Same sheet pan with a cooling rack/roasting rack insert. Ooooo!

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I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.

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20 magnetic spice tins

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Jen’s Hot Mess

We have a killer BBQ place in Dallas called Pecan Lodge. It’s the number two place in the state after Franklin’s down in Austin, but man is it close! Pecan Lodge is famous for a dish called The Hot Mess. Jumbo sea salt-crusted sweet potato, South Texas barbacoa (shredded brisket with southwestern seasoning), chipotle cream, cheese, butter & green onions. I like to do an at home version. Hope you love it!

Continue reading “Jen’s Hot Mess”

Jen’s Mother and Child Reunion

My favorite brunch place in Ft. Worth is Bird Cafe. *Amazing* food and it has a bit of a New Orleans feel. If you’re ever in town, it’s a must-do! They have a dish called “The Mother and Child Reunion”. <I know!> Sick joke but amazing dish. Fried chicken and a poached egg over chili cheese grits with a spoonful of bacon gravy. This is my healthy spin on that.

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Jen’s Grilled Garlicky Herb Pork Tenderloin with Fennel and Orange Salad

#constantlyvariedgear @constantlyvariedgear #cvgarmy @cvgarmy

I’m so excited! I won a pair of skull food leggings from my favorite activewear company, Constantly Varied Gear, for healthy recipe contributions! I love these things! Perfect for CrossFit, chillaxing, and they’ll be my Animal Kingdom outfit the next time we go for a Dole Whip. Disney ready!

Pork tenderloin is a super lean cut that grills really fast. This tastes and smells wonderful. If you don’t have a grill, don’t let that stop you! Roast it at 425 degrees F to til the internal temp is 145. I’ve roasted it in the oven for a holiday dinner when I was entertaining before. It’s always a winner and silly easy! Hope you love it!

Continue reading “Jen’s Grilled Garlicky Herb Pork Tenderloin with Fennel and Orange Salad”

Jen’s Tomato and Peach Salad

Ching-He Huang teaches a beautiful salad in Ching’s Everyday Easy Chinese where she combines tomatoes with plums and pears, and grates salted plums over it and dots it with basil. Tomatoes and stone fruit?! Yeah. It’s amazing. I have played with so many variations on that. My salad’s quite different from Ching’s, but hugs to Ching for the inspiration! She has so many cool veg dishes. I can’t wait to make it again when the peaches on our tree are ripe. They’re little but sweet and a gorgeous vibrant orange. This salad is killer as a BBQ or grill side dish! Continue reading “Jen’s Tomato and Peach Salad”

Jen’s Steak Salad for 4 Fine Peeps

I was in the mood for a lovely hearty steak salad. Hope you love it, too!

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Jen’s Steak Salad for 4 Fine Peeps

16-24 oz steak – Depends on how hungry your tribe is
Salt and Pepper
Season as early as you can to let the flavor penetrate the meat. Morning of is great. The night before is better. And two nights before is best. It’ll rest in the fridge, uncovered. Set on the counter an hour before you’re cooking it to let it come to room temp so it’ll cook more evenly.

Bacon – 1-2 slices per person, optional
Place in a single layer on a parchment lined baking sheet and put in a cold oven. Turn it to 400 degrees F, and set the timer for 20 minutes. Check it, and let it continue on its journey til it meets your strongly held conviction of the perfect bacon doneness level. Drain on paper towel.

1 red onion
1/2 Tablespoon butter or olive oil
Pinch of salt
Saute until softened and picking up a little color.

Grill the steaks or give them a stove top cast iron sear in butter and olive oil, turning often to desired doneness. Mine’s an internal temp 118 degrees F. Rest. Slice.

Spring Mix
Vinaigrette (Whisk 2 parts red wine vinegar (or whatever you have!), 3 parts olive oil, a squeeze of dijon mustard, and a pinch of salt and grating of pepper)
Toss and divide between 4 plates.

Top with:
Steak
Tomatoes
Avocado (1/4 – 1/2 per person)
Onions
Bacon (optional)
Blue cheese (optional)


Need anything? I’m an Amazon Affiliate. Any time you use one of my links to get to Amazon to make a purchase, Amazon gives me a tiny percentage. I put it back into next year’s blog fees. Thank you!

My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!

Lodge 12″ dual handle cast-iron pan

I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.

This image has an empty alt attribute; its file name is 71iqcq6toil._ac_sl1001_.jpg

20 magnetic spice tins

12″ x 24″ magnetic base

My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.

This image has an empty alt attribute; its file name is 21-fzcm1jvl._ac_.jpg

Wusthof WU4176 Classic Ikon 7-Inch Santoku, Hollow Edge, Black