In my house, these Greek Style Beef Skewers are a staple. Your summer dinner will be complete if you serve them with pita bread and salad.

I love making this ahead of time, and I think it tastes even better the next day after it’s been in the fridge.

Isn’t it true that food on a stick tastes better? It’s fantastic!

With summer just around the bend and grilling season upon us, I figured now would be a great time to share this delicious recipe.

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If you don’t eat red meat, one option is to substitute turkey or chicken for the beef. I believe that if you have a decent seasoning, you have a lot of possibilities.

That being said, you should keep in mind that if you replace beef, you should cut back on the salt because we all know how much burger meat likes salt.

So, if you’re using ground turkey or chicken, use a little less salt.

It can be served with a side salad, on pita bread, or with rice or potatoes. I generally make a large salad and baked potatoes when we just grill. But from time to time I include some mashed potatoes, and mac & cheese. 

On the other hand, there are occasions when all I need is a warm pita or naan with a sprinkling of onion. Nostalgia hits you like a ton of bricks!

I grew up on similar grilled beef sausages called “cepavi” so I enjoy foods like this very much!

Anyway, if you decide to make these tasty and rather easy Greek Style Beef Skewers do not forget to tag me on social media. You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Thank you for all your love and support! Happy Grilling!

My favorite dishes to make on the grill –

Vegetarian:

Tex-Mex Grilled Tofu Quesadillas

Pork:

Grilled Pork Chops

Chicken:

Chicken Fajita Skewers

Fish:

Lemon Herb Grilled Salmon

Yield: MAKES 14 TO 16 Skewers

Greek Style Beef Skewers

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In my house, these Greek Style Beef Skewers are a staple. Your summer dinner will be complete if you serve them with pita bread and salad.

I love making this ahead of time, and I think it tastes even better the next day after it's been in the fridge. It is always a hit in my house!

Prep Time 15 minutes

Cook Time 10 minutes

Resting Time 30 minutes

Total Time 55 minutes

Ingredients

• 2 lbs. Ground Beef
• 1/2 onion chopped or use 1/2 tbsp. onion powder
• 3 garlic cloves minced
• 2 tablespoons olive oil
• 1 large egg, beaten
• 1/4 cup breadcrumbs
• 1/2 cup of freshly chopped parsley
• 1/4 cup of freshly chopped oregano
• 1 tbsp. salt, or to taste
• 1/4 tablespoon black pepper
• 1 tablespoon lemon juice, squeezed

Instructions

1. Chop onion, and on a drizzle of oil, cook it for 3-4 minutes at medium-high temp. This will help them incorporate better into the meat. You can use onion powder if you prefer that better and skip this part.
2. Add all the ingredients to a large bowl and mix to combine.
3. Place in the fridge for at least 30 minutes, but you can keep it covered overnight.
4. If you're using bamboo skewers, soak them for a bit in the cold water. Using wet hands, shape the meat mixture into ovals, each approx. 1 inch thick; thread each “beef sausage” onto a soaked wooden skewer.
5. Add the beef Skewers and grill, turning every 3 minutes, until browned and cooked through about 8 -10 minutes, depending on how you like your meat, well done or medium-rare.
6. Make a salad with vinaigrette and serve it with Greek Style Skewers and Pita bread.

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Easy Homemade Beef Ragu is one of my absolute favorite sauces. Not only does it taste absolutely delectable, warm, and comforting but it is super easy to make, as most of my recipes are.

There is something special about a meal when it is cooking ever so slowly on your stovetop on a cold Saturday mid-morning. Honestly, I love making this ragu all year round, but in particular, the rather frosty days of the year are my favorite times to cook and indulge in this exquisite recipe. 

As you all may know I live in Nashville, Tennesee, so these wintery days are really limited. On another related note, this year definitely started shaky for me and my family, so we surprised our bellies with daily comforting meals that brought peace and harmony to our bodies.

After losing my father-in-law due to this nasty virus, comfort meals were what we needed the most.

This meal is one of those that brings such fond memories to my heart. It has been a hot minute since I’ve made this one for my family.

I had this recipe on my blog a while ago, but as some of you know, after my blog transfer, I lost many of the recipes I had posted about.

Luckily, I still have them in my archive, so I am recreating them, one by one, all over again, adding in new images and methods of making them.

This is my eleventh year of blogging so I have learned so much more throughout the years from cooking methods to writing styles and a whole new and improved business and management process.

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Anyhow, let’s get back to the recipe. I am pretty ecstatic for you to try it. I definitely think you should!

You can totally make it in a slow cooker, but I like and prefer my ceramic cookware and bakeware. I adore moist, slow-cooked meals when it is simmering on the stove, so that is how I approach making most of my slow-cooked meals usually.

I have nothing against slow cookers, I own one, and use it from time to time. However, if you ask me how to make this, I’d highly recommend doing it this way in the earthware dishes.

If you by any chance decide to make this lovely dish please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support!

Yield: 6 servings

Easy Homemade Beef Ragu

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Easy recipe for delicious Homemade Beef Ragu

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• 2 lb beef for stew (chuck), chunks
• Generous pinch of salt, season to taste later
• Generous pinch of Black pepper
• 2-3 tablespoons olive oil
• 1 onion, diced
• 2 celery ribs, diced
• 3 cloves garlic, sliced
• 2 carrots, diced
• 1 tablespoon herb de Provence
• 15 oz tomato sauce, you may use any on your hand-crushed, chopped, or pureed
• 2 tbsp tomato paste
• 2 cups beef broth/stock
• 2 cups water, more if needed
• 2 dried bay leaves
• 2 beef bouillon cubes

Thickening agent:

• 2 teaspoons cornstarch or flour, for low carb option xanthan gum or guar gum
• 1 teaspoon tomato paste
• 4-5 tablespoons of water
• Finish it with 2 tablespoons of unsalted butter.

Instructions

1. Pat down a generous pinch of salt and pepper beef. Try to mix it, so it is coated well with salt and pepper.
2. Heat oil over medium temperature in a heavy-based pot, preferably with the fitted lid. Add beef and sear each piece until browned on all sides, then remove onto a platter.
3. Drizzle a bit more oil and add onion, celery, garlic, carrots. Stir and cook for 4-5 minutes at medium temp.
   Return the beef to the pot by pouring it over with beef juices over sauteed veggies and add herb de Provence. Keep stirring to coat everything.
4. Add liquid, beef broth, water, tomato sauce, and tomato paste. Add bay leaves and bouillon cubes. Allow it to boil, then turn down the temp.
5. Cover the pot and let it cook at the low temperature (simmer) for about 2 1/2 to 3 hours or until beef is tender enough to shred. Taste your food and see if it needs more seasoning to please your taste buds.
6. You do not have to add a thickening agent but if you want a nice glossy sauce: mix the thickening agent of your choice with tomato paste and water. Mix until smooth and well combined.
7. Pour slowly over a bubbling pot of sauce.
8. Stir to combine, and in a few seconds, it will start to get thicker. If you made a mistake added too much of it and the sauce is too thick, add a bit of liquid, mix, and it will be just fine.
9. Always taste to see if you need more salt or pepper. At the very end, add two tablespoons of unsalted butter because the sauce is richer and adds a velvety smooth taste.

Serve it over mashed potatoes, pasta, or rice.

Notes

You may use a beef chuck in one piece for this although it may cook a bit longer. I would slice it in half or quarter it if you do not want to use chunks.

You may find different beef bouillon cubes so use it only you wish to use it. You can always sub it with more salt and pepper.

I do not use vine in my cooking. I never have so if you like to do that add a splash of the vine to this sauce. Also, 1 cup of Guinness strut or simular is good in this sauce.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 733Total Fat: 40gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 173mgSodium: 819mgCarbohydrates: 38gFiber: 4gSugar: 8gProtein: 55g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Tortellini Soup with Italian Sausage Meatballs is a comfort soup at its best. Perfect for cold days, but we love it all year round.

This meal definitely feeds mia famiglia very well and on the budget, if I might add.

It’s rich, comforting, satisfying, a pinch spicy and a whole lot tasty. So, I have a question for you, what’s not to like?

You got cheese pasta aka tortellini, spicy meatballs, and magical broth with spinach. Not only that you will like the taste but the fact that it is super easy to prepare.

I do not think you will need more than 30 minutes even if you are going slower to make it.

Also, you can keep it in the fridge for up to 3 days without losing the taste.

However, in that case, I would add a splash of water if needed because it might get thicker.

I have made this one so many times and my family really likes it just the way it is.

Sometimes I would just saute Italian sausage ground meat or if I am feeling extra good I roll meatballs. I explained that part in the recipe below.

Now, if you do not eat meat you could replace it with mushrooms for extra umami. Perhaps a few different kinds just to have options.

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In my recipes, there is always an alternative. Not all of us like or eat everything so I understand it very well.

Mushrooms will always be an excellent meat replacement as well as beans so just experiment.

I hope you try making this tasty Tortellini Soup with Italian Sausage Meatballs. If you do make it, please tag me on social media or Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support! Let’s start this year on a sweet note! Happy Cooking!

You Might Like These Recipes:

BEEF GOULASH STEW

PEAS AND CHICKEN SOUP

ROASTED TOMATO SOUP

VEGETARIAN KALE SOUP

CREAM OF MUSHROOM SOUP

Yield: SERVE 6

Tortellini Soup with Italian Sausage Meatballs

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Delicious and easy recipe for Tortellini Soup with Italian Sausage Meatballs

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound ground Italian sausage,
• 1/2 cup diced onion about 1/2 medium-sized onion
• 2 celery ribs, chopped
• 1 tablespoon minced garlic
• 28 ounces canned tomatoes (crushed or use tomato sauce)
• 32 ounces chicken broth
• salt and pepper to taste
• 1 teaspoon basil
• 1 teaspoon parsley
• 1 pack frozen spinach (I use cream of spinach sometimes) or 2 cups of fresh
• 9 ounces frozen cheese tortellini
• 1/2 cup heavy whipping cream

Instructions

1. I like making smaller meatballs from Italian sausage meat, but you do not have to at all. Also, you can get one in a casing like links, just peel it off. Whatever is easier for you.
2. Brown all the meatballs (or Italian sausage meat) then take them out on the pot. you can brown them in batches or use wide enough pot to fit all.
3. In the same pot, add onion, celery, garlic and cook for 4-5 minutes at medium-high temperature.
4. Add tomato (crushed or sauce), chicken broth and season it to taste. Add herbs and spinach.
5. Cook until boils then add Italian sausage meatballs back in the soup.
6. Add frozen tortellini and cook until the cheese tortellini are cooked. They will start to float.
7. Add heavy cream, but it's not necessary. It tastes just as good without it. Taste and see if you need more seasoning.

Notes

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