Author: recipes44

Get ready to dig into a flavorful and filling dish that’s steeped in history and tradition – Hoppin’ John! This classic Southern recipe, made with black-eyed peas, rice, and spices, has been a staple at many a table for centuries. And now, we’re excited to share 20 delicious Hoppin’ John recipes to spice up your mealtime routine.

From traditional takes on the dish to innovative twists and creative variations, these recipes are sure to satisfy your cravings and impress your friends and family. Whether you’re looking for a comforting side dish, a satisfying main course, or a hearty breakfast option, we’ve got you covered with our collection of Hoppin’ John recipes.

So go ahead, take a seat at the table, and get ready to indulge in some serious comfort food. In this article, we’ll explore the world of Hoppin’ John and share our favorite recipes for every occasion.

Classic Southern Hoppin John

A traditional one-pot dish originating from the American South, Hoppin John is a hearty and flavorful rice and bean mixture that’s perfect for a comforting meal. This recipe captures the essence of this beloved classic, with its rich flavors and tender texture.

Ingredients:

– 1 pound dried black-eyed peas, soaked overnight and drained
– 1 pound smoked ham hocks or bacon, cut into small pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups water
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, combine the black-eyed peas, ham hocks or bacon, onion, and garlic.
2. Pour in the water and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 1 hour, or until the peas are tender.
4. Add the rice and continue to cook, covered, for an additional 20-25 minutes, or until the rice is cooked and creamy.
5. Season with salt and pepper to taste.

Cooking Time: 1 hour 20 minutes

Spicy Cajun Hoppin John

This classic Southern dish gets a bold boost of flavor with the addition of spicy Cajun seasonings, making it perfect for those who like a little heat. This hearty one-pot meal is great for a weeknight dinner or a weekend brunch.

Ingredients:

– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 pound smoked sausage (such as Andouille), sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 tablespoons rice

Instructions:

1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion, garlic, Cajun seasoning, cumin, and cayenne pepper to the pot. Cook until the vegetables are tender, about 8 minutes.
3. Add the black-eyed peas, chicken broth, and rice to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the peas are tender.
4. Season with salt and pepper to taste. Serve hot.

Cooking Time: 25-30 minutes

Vegetarian Hoppin John

Hoppin’ John is a classic Southern dish that typically features pork and beans. This vegetarian version swaps out the meat for tender black-eyed peas and adds aromatic spices for added depth.

Ingredients:

– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the black-eyed peas, diced tomatoes, smoked paprika, cumin, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the peas are tender.
5. Serve hot over cooked rice or with crusty bread.

Cooking Time: 45 minutes

Slow Cooker Hoppin John

Hoppin John is a traditional Southern dish that’s perfect for a chilly day. This slow cooker recipe makes it easy to prepare and enjoy this comforting, flavorful dish.

Ingredients:

– 1 pound dried black-eyed peas
– 1 pound smoked ham hock or 2 cups diced cooked bacon
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth

Instructions:

1. Rinse the black-eyed peas and pick out any debris or stones.
2. In the slow cooker, combine the peas, ham hock or bacon, onion, garlic, cumin, paprika, salt, and pepper.
3. Pour in the chicken broth and stir to combine.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 4-10 hours

Smoky Bacon Hoppin John

This Southern classic gets a smoky twist with the addition of crispy bacon and a hint of BBQ seasoning. Perfect as a side dish or add it to your favorite Southern-inspired recipes.

Ingredients:

– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 pound smoked sausage (such as Andouille), sliced
– 6 slices of smoky bacon, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon BBQ seasoning
– Salt and pepper, to taste
– 4 cups chicken broth

Instructions:

1. In a large pot or Dutch oven, cook the sliced sausage over medium-high heat until browned, about 5 minutes. Remove from pot.
2. Add olive oil, onion, and garlic to the pot. Cook until the onion is translucent, about 3-4 minutes.
3. Add the diced bacon and cook until crispy, stirring occasionally, about 8 minutes.
4. Add the soaked black-eyed peas, cooked sausage, BBQ seasoning, salt, and pepper to the pot. Stir to combine.
5. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until the peas are tender.

Cooking Time: About 45-50 minutes

Hoppin John with Collard Greens

A classic Lowcountry dish that combines the humble black-eyed pea, rice, and aromatics with nutritious collard greens for a hearty, flavorful meal.

Ingredients:

– 1 cup dried black-eyed peas, soaked overnight
– 2 cups cooked white rice
– 4 slices of bacon, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 pound collard greens, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Cook soaked black-eyed peas according to package instructions. Drain and set aside.
3. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
4. Add chopped onion and minced garlic to the same skillet. Cook until softened.
5. Add collard greens, cooked black-eyed peas, and cooked rice to the skillet. Stir in olive oil and season with salt and pepper to taste.
6. Transfer mixture to a 9×13 inch baking dish and bake for 25-30 minutes or until heated through.

Cooking Time: 35-40 minutes

Coconut Milk Hoppin John

Hoppin’ John is a traditional Southern dish that combines black-eyed peas with rice and spices. This version adds the creamy richness of coconut milk to create a flavorful and aromatic twist.

Ingredients:

– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup uncooked white rice
– 1 can (14 oz) coconut milk

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the soaked black-eyed peas, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Add the water or broth, bring to a boil, then reduce heat and simmer for 30 minutes or until the peas are tender.
4. Add the uncooked rice and stir well.
5. Pour in the coconut milk and continue to simmer for an additional 10-15 minutes or until the rice is cooked and creamy.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: Approximately 45-50 minutes.

Mexican-Inspired Hoppin John

Hoppin’ John is a traditional Lowcountry dish that combines black-eyed peas with rice, but we’ve given it a bold Mexican makeover by adding spicy chorizo and creamy avocado. This hearty one-pot wonder is perfect for a weeknight dinner or a special occasion.

Ingredients:

– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 pound Mexican chorizo, casings removed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sliced avocado, shredded cheese, and chopped cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chorizo and cook, breaking it up with a spoon, until browned, about 5 minutes.
3. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
4. Stir in the black-eyed peas, diced tomatoes, rice, and chicken broth.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the peas and rice are tender.
6. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Cheesy Hoppin John Casserole

This classic Southern dish gets a creamy twist with the addition of melted cheddar and mozzarella cheese, making it a perfect comfort food for any occasion. This hearty casserole is sure to become a family favorite!

Ingredients:

– 1 pound dried black-eyed peas, soaked overnight and drained
– 1 cup chopped onion
– 2 cloves garlic, minced
– 1 cup diced cooked ham
– 1 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6-8 cornbread crumbs for topping

Instructions:

1. Preheat oven to 350°F (180°C).
2. Cook black-eyed peas according to package instructions.
3. In a large skillet, sauté onion and garlic until softened. Add ham and cook until heated through.
4. In a separate bowl, combine cooked black-eyed peas, cheese, milk, salt, and pepper. Stir until smooth.
5. Grease a 9×13-inch baking dish with olive oil. Layer casserole mixture, then top with cornbread crumbs.
6. Bake for 30-35 minutes or until golden brown.

Cooking Time: 30-35 minutes

Hoppin John Stuffed Peppers

This hearty recipe combines the classic Lowcountry dish Hoppin John with sweet bell peppers, creating a flavorful and nutritious meal. A perfect blend of textures and tastes, this stuffed pepper is sure to please!

Ingredients:

– 4 large bell peppers, any color
– 1 cup cooked Hoppin John (black-eyed peas, rice, onion, garlic, and spices)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. Mix cooked Hoppin John, cheese, and parsley in a bowl.
4. Stuff each pepper with the Hoppin John mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 25-30 minutes or until peppers are tender.

Cooking Time: 25-30 minutes

Gluten-Free Hoppin John

Hoppin John is a traditional Lowcountry dish that’s a staple of Southern cuisine. This gluten-free version maintains the hearty, comforting essence of the classic recipe while accommodating dietary restrictions.

Ingredients:

– 1 cup dried black-eyed peas, rinsed and drained
– 1 pound smoked bacon, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups gluten-free chicken broth
– 2 tablespoons rice vinegar
– 1 tablespoon honey

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon.
2. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Add the black-eyed peas, cumin, paprika, salt, and pepper to the pot. Stir to combine.
4. Pour in the chicken broth, rice vinegar, and honey. Bring to a boil, then reduce heat and simmer for 1 hour or until the peas are tender.
5. Serve hot, garnished with the cooked bacon.

Cooking Time: 1 hour

Creole Style Hoppin John

This classic Creole dish is a hearty one-pot meal that combines the flavors of black-eyed peas, rice, and spices. Perfect for a cozy dinner or brunch, this recipe is sure to become a family favorite.

Ingredients:

– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 cups cooked white rice
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 cups chicken broth

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, and paprika; cook for 1 minute.
3. Add the black-eyed peas, rice, chicken broth, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the peas are tender.
5. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 25-30 minutes

Hoppin John with Andouille Sausage

This classic Lowcountry dish gets a boost from the spicy kick of Andouille sausage, making it a perfect comfort food for any time of year.

Ingredients:

– 1 lb dried black-eyed peas
– 1 lb Andouille sausage, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tsp ground cumin
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tbsp olive oil

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5-7 minutes.
4. Add the black-eyed peas, cumin, salt, and pepper to the pot. Stir to combine.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce heat to low and simmer for 1 hour or until the peas are tender.
7. Return the sausage to the pot and simmer for an additional 10-15 minutes.

Cooking Time: 1 hour 25 minutes

Quinoa Hoppin John

Hoppin John is a traditional Southern dish that combines black-eyed peas, rice, and spices. This quinoa version adds nutty flavor and extra protein to the classic recipe.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup black-eyed peas, drained and rinsed
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped scallions or hot sauce for garnish

Instructions:

1. Cook quinoa according to package instructions using water or broth.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add black-eyed peas, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Combine cooked quinoa with the pea mixture. Serve hot, garnished with chopped scallions or hot sauce if desired.

Cooking Time: About 30-40 minutes

One-Pot Hoppin John Stew

This One-Pot Hoppin John Stew is a flavorful and comforting dish that’s perfect for a weeknight dinner. With its simple preparation and short cooking time, you’ll have a delicious meal ready in no time.

Ingredients:

– 1 lb dried black-eyed peas
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– Salt and pepper to taste
– 4 cups chicken broth

Instructions:

1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5-7 minutes.
3. Stir in the black-eyed peas, diced tomatoes, cumin, salt, and pepper.
4. Pour in the chicken broth, bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the peas are tender.
5. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 45-50 minutes

Hoppin John with Cornbread Topping

Hoppin John, a traditional Lowcountry dish, gets an extra boost with a crispy cornbread topping. This comforting recipe combines the flavors of black-eyed peas, rice, and spices for a satisfying meal.

Ingredients:

– 1 cup dried black-eyed peas
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1 bay leaf
– Salt and pepper to taste
– 1 cup cooked white rice
– Cornbread topping ingredients: 1 cup cornmeal, 1/2 cup all-purpose flour, 1/2 cup crumbled bacon, 1/4 cup grated cheddar cheese, 1/4 cup chopped scallions

Instructions:

1. Cook black-eyed peas according to package instructions.
2. In a large pot, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add cumin, smoked paprika (if using), and bay leaf. Stir for 1 minute.
4. Add cooked rice, black-eyed peas, salt, and pepper. Stir to combine.
5. Preheat oven to 375°F (190°C). Mix cornbread topping ingredients in a bowl.
6. Transfer Hoppin John mixture to a baking dish. Top with cornbread mixture and bake for 20-25 minutes or until golden brown.

Cooking Time: 30-35 minutes

Lemon Garlic Hoppin John

A flavorful twist on the classic Southern dish, this Lemon Garlic Hoppin John combines the simplicity of black-eyed peas with the brightness of citrus and the richness of garlic.

Ingredients:

– 1 cup dried black-eyed peas
– 2 cups water
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 onion, chopped (optional)

Instructions:

1. Rinse the black-eyed peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the peas again.
3. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute.
4. Add the black-eyed peas, lemon juice, salt, and pepper to the saucepan. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the peas are tender.
6. Serve with chopped onion on top (if using).

Cooking Time: 20-25 minutes

Instant Pot Hoppin John

Instant Pot Hoppin John Recipe

A classic Southern dish, Hoppin John is a flavorful and hearty one-pot meal made with black-eyed peas, rice, and bacon. This Instant Pot recipe simplifies the cooking process while maintaining the rich flavors of the original.

Ingredients:

• 1 cup dried black-eyed peas, rinsed and drained
• 2 cups water or chicken broth
• 1 cup uncooked white rice
• 6 slices of bacon, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In the Instant Pot, combine black-eyed peas, water or broth, rice, bacon, onion, and garlic.
2. Cook on high pressure for 20-25 minutes. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
3. Fluff the mixture with a fork to separate the grains of rice and peas. Season with salt and pepper to taste.

Cooking Time: 30-35 minutes

Serve hot and enjoy!

Hoppin John Salad with Vinaigrette

A Southern twist on the classic salad, this Hoppin John Salad with Vinaigrette combines the flavors of black-eyed peas, rice, and spices with fresh greens and a tangy dressing.

Ingredients:

– 1 cup cooked hoppin’ john (black-eyed peas and rice)
– 4 cups mixed greens
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, hoppin’ john, red bell pepper, feta cheese, and parsley.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Pour the vinaigrette over the salad and toss to combine.
4. Serve immediately.

Cooking Time: 10 minutes

Hoppin John Breakfast Skillet

Start your day with a hearty and flavorful breakfast skillet that combines the classic Southern dish Hoppin John (black-eyed peas, rice, and bacon) with scrambled eggs and crusty bread.

Ingredients:

– 1 cup cooked black-eyed peas
– 1/2 cup uncooked white rice
– 6 slices of bacon, diced
– 4 large eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh scallions
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy.
3. Add the cooked black-eyed peas, uncooked rice, and salt and pepper to taste. Stir well.
4. Crack in the eggs and stir to combine with the rice mixture.
5. Top with shredded cheddar cheese and chopped scallions.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the eggs are set and the cheese is melted.

Cooking Time: 15-20 minutes

Summary

Get ready to dish out a flavorful and filling meal with these 20 delicious Hoppin John recipes! From classic Southern dishes to spicy Cajun twists, vegetarian options, and even gluten-free variations, there’s something for every occasion. Whether you’re in the mood for a hearty stew, a casserole, or a breakfast skillet, these innovative recipes are sure to satisfy your cravings. Try one of our many Hoppin John creations today and discover the rich flavors of this beloved Southern dish!

Are you tired of cooking the same old steak recipe every weeknight? Look no further! In this article, we’ll be exploring 20 delicious and tenderized round steak recipes that are perfect for busy weeknights. Whether you’re a seasoned cook or just starting out, these mouthwatering recipes are sure to impress even the pickiest of eaters.

From classic comfort food to international-inspired dishes, our list of tenderized round steak recipes has something for everyone. And the best part? Each recipe is quick, easy, and packed with flavor – perfect for a weeknight dinner that’s both satisfying and stress-free.

In this article, we’ll be highlighting some of our favorite round steak recipes, from garlic butter to balsamic glaze, slow-cooked sauces to spicy Cajun seasoning. Whether you’re cooking for one or feeding the whole family, these tenderized round steak recipes are sure to become a new staple in your kitchen.

So grab your apron and get ready to cook up some seriously delicious meals with our 20 Delicious Tenderized Round Steak Recipes for Busy Weeknights!

Garlic Butter Tenderized Round Steak

Transform a tough round steak into a tender and flavorful main course with this easy recipe. A combination of garlic butter, patience, and gentle cooking yields a deliciously tenderized steak.

Ingredients:
– 1-2 pound round steak
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 325°F (165°C).
2. In a small bowl, mix together softened butter, minced garlic, salt, and pepper.
3. Place the round steak on a large piece of parchment paper or aluminum foil, leaving a 1-inch border around the steak.
4. Spread the garlic butter mixture evenly over both sides of the steak, making sure to cover the entire surface.
5. Fold the parchment paper or foil over the steak, creating a sealed package.
6. Place the package on a baking sheet and bake for 2-3 hours, or until the steak reaches your desired level of tenderness.

Cooking Time: 2-3 hours

Tips:
– Use a meat thermometer to ensure the steak has reached a safe internal temperature of 145°F (63°C).
– Let the steak rest for 10-15 minutes before slicing and serving.

Pan-Seared Tenderized Round Steak with Mushroom Sauce

Tenderize the rich flavor of round steak with a savory mushroom sauce, perfect for a quick and impressive dinner.

Ingredients:

– 1.5 lbs (680g) round steak
– 2 tbsp (30ml) olive oil
– 1 cup (120g) sliced mushrooms (button or cremini)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp (5ml) paprika
– Salt and pepper to taste
– 2 tbsp (30ml) beef broth

Instructions:

1. Preheat skillet over medium-high heat.
2. Season steak with salt, pepper, and paprika.
3. Add olive oil to the skillet and sear steak for 2-3 minutes per side, or until cooked to desired level of doneness.
4. Remove steak from skillet and let rest.
5. In the same skillet, add chopped onion and cook until translucent.
6. Add mushrooms, garlic, and beef broth; stir to combine.
7. Reduce heat to low and simmer sauce for 2-3 minutes or until mushrooms are tender.
8. Slice steak against the grain and serve with mushroom sauce.

Cooking Time: 15-20 minutes

Slow-Cooked Tenderized Round Steak with Vegetables

Transform a tough cut of beef into tender and flavorful perfection with this slow-cooked recipe.

Ingredients:

– 1 lb round steak, tied with kitchen twine
– 2 tablespoons olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat slow cooker to low heat.
2. In a large skillet, heat the olive oil over medium-high heat. Sear the round steak for 2-3 minutes per side, or until browned. Transfer the steak to the slow cooker.
3. Add the sliced onion, minced garlic, carrots, and celery to the skillet. Cook until the vegetables are tender, about 5 minutes.
4. Add the cooked vegetables, diced tomatoes, thyme, salt, and pepper to the slow cooker with the round steak.
5. Cover the slow cooker and cook for 8-10 hours or overnight.

Cooking Time: 8-10 hours

Grilled Tenderized Round Steak with Chimichurri

A flavorful and tender grilled round steak paired with a zesty Argentinean chimichurri sauce, perfect for any occasion.

Ingredients:

– 1.5-2 pounds round steak (preferably at room temperature)
– 1/4 cup chimichurri sauce (see below for recipe)
– 2 tablespoons olive oil
– Salt and pepper to taste

Chimichurri Sauce Recipe:

– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Season the round steak with salt and pepper on both sides.
3. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
4. Once cooked, let the steak rest for 5 minutes before slicing against the grain.
5. Serve sliced steak with a dollop of chimichurri sauce.

Cooking Time: 15-20 minutes

Tenderized Round Steak Stir-Fry with Bell Peppers

Elevate your dinner game with this flavorful and tender stir-fry recipe featuring round steak, bell peppers, and savory seasonings.

Ingredients:

– 1 lb round steak (sirloin or top round), sliced into thin strips
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)

Instructions:

1. In a shallow dish, whisk together soy sauce, olive oil, garlic, and ginger.
2. Add the sliced steak to the marinade, tossing to coat. Let it sit at room temperature for 30 minutes or refrigerate for up to 2 hours.
3. Heat a large skillet or wok over medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off.
4. Stir-fry the steak and bell peppers in batches until the steak is cooked to your desired level of doneness (about 5-7 minutes total).
5. Season with salt and pepper to taste. Garnish with green onions and sesame seeds if desired.

Cooking Time: 15-20 minutes

Tenderized Round Steak Tacos with Fresh Salsa

Tenderized Round Steak Tacos with Fresh Salsa Recipe

Transform tender round steak into mouthwatering tacos, paired with a vibrant and fresh salsa for an unforgettable meal.

Ingredients:

– 1 (1.5-2 pound) round steak
– 1/4 cup lime juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– Fresh salsa ingredients:
+ 1 cup diced fresh tomatoes
+ 1/2 cup diced red onion
+ 1 jalapeño pepper, seeded and finely chopped
+ 2 tablespoons lime juice
+ Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together lime juice, olive oil, garlic, oregano, salt, and pepper. Add the round steak, turning to coat evenly. Let marinate for at least 30 minutes.
3. Grill the steak for 5-7 minutes per side, or until desired level of doneness is reached. Let rest for 10 minutes before slicing into thin strips.
4. Meanwhile, prepare the salsa by combining all ingredients in a bowl. Taste and adjust seasoning as needed.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing sliced steak onto warmed tortillas and topping with fresh salsa.

Cooking Time: 35-40 minutes

Balsamic Glazed Tenderized Round Steak

Elevate your steak game with this sweet and savory balsamic glaze, perfectly tenderized to fall-apart tenderness.

Ingredients:

– 1.5 lbs round steak (such as top round or eye round)
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1 tsp Worcestershire sauce
– 1 tsp brown sugar
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, brown sugar, salt, and pepper.
3. Place the round steak in a large ziplock bag or shallow dish. Pour the glaze over the steak, turning to coat evenly.
4. Seal the bag or cover with plastic wrap; refrigerate for at least 2 hours or overnight (8-12 hours).
5. Remove from refrigerator 30 minutes before cooking. Preheat grill or oven to desired temperature.
6. Cook the steak to desired doneness: medium-rare (130°F/54°C), medium (140°F/60°C), or well-done (160°F/71°C). Cooking time will vary depending on thickness and cooking method.

Cooking Time: 15-20 minutes for medium-rare, 25-30 minutes for medium, and 35-40 minutes for well-done. Let rest for 10 minutes before slicing and serving.

Tenderized Round Steak with Caramelized Onions

A classic comfort food dish that’s easy to make and packed with flavor. This recipe combines tender round steak with sweet and savory caramelized onions for a delicious meal.

Ingredients:

– 1 lb round steak
– 2 large onions, sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together salt and pepper.
3. Sprinkle the mixture evenly over both sides of the steak.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steak for 2-3 minutes on each side, or until browned.
5. Remove the steak from the skillet and set aside. Reduce heat to medium and add sliced onions to the skillet. Cook for 20-25 minutes, stirring occasionally, or until caramelized.
6. Place the steak back in the skillet with the onions and transfer to the preheated oven. Cook for an additional 10-15 minutes, or until the steak reaches desired doneness (medium-rare is recommended).
7. Remove from oven and let rest for 5 minutes before slicing.

Cooking Time: 45-50 minutes

Herb-Crusted Tenderized Round Steak

A flavorful and tender cut of beef, elevated with a fragrant herb crust.

Ingredients:

– 1 (1-1.5 pound) round steak, tenderized
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place the tenderized round steak on a wire rack set over a rimmed baking sheet or a plate.
4. Brush the herb mixture evenly over both sides of the steak, making sure to coat all surfaces.
5. Bake for 20-25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Remove from oven and let rest for 5 minutes before slicing and serving.

Cooking Time: 20-25 minutes

Tenderized Round Steak and Potato Skillet

A hearty one-pot meal that’s perfect for a weeknight dinner, this recipe combines tender round steak with flavorful potatoes and vegetables.

Ingredients:

– 1 pound round steak, sliced into thin strips
– 2 large potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: 1 teaspoon Worcestershire sauce

Instructions:

1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the steak strips and cook for 3-4 minutes per side, or until cooked to your desired level of doneness. Remove from the skillet and set aside.
3. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 5 minutes.
4. Add the diced potatoes, mixed bell peppers, salt, and pepper to the skillet. Stir to combine.
5. Return the cooked steak to the skillet and stir to coat with the potato mixture.
6. Reduce heat to low and simmer for 10-15 minutes, or until the potatoes are tender.
7. Taste and adjust seasoning as needed. If desired, add Worcestershire sauce and stir to combine.

Cooking Time: 25-30 minutes

Tenderized Round Steak with Creamy Peppercorn Sauce

Experience the rich flavors of a tenderized round steak paired with a creamy peppercorn sauce, perfect for a special occasion or a cozy night in.

Ingredients:

– 1 (1.5-2 pound) round steak
– 1/4 cup Worcestershire sauce
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/4 teaspoon paprika
– Creamy Peppercorn Sauce (see below)

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a small bowl, whisk together Worcestershire sauce, olive oil, garlic, thyme, black pepper, and paprika.
3. Place the round steak in a large ziplock bag or shallow dish. Pour the marinade over the steak, turning to coat evenly.
4. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours or overnight.
5. Remove the steak from the marinade, letting any excess liquid drip off.
6. Cook the steak in a preheated oven for 15-20 minutes per pound, or until it reaches your desired level of doneness.

Creamy Peppercorn Sauce:

– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1 tablespoon Dijon mustard
– 1 teaspoon freshly ground black pepper

Combine the ingredients in a saucepan and cook over medium heat, whisking constantly, until the sauce thickens slightly. Serve warm over the tenderized round steak.

Cooking Time: 30-40 minutes (depending on steak size)

Asian-Style Tenderized Round Steak Salad

A refreshing twist on traditional salads, this recipe combines the tenderizing power of Asian-inspired marinades with the bold flavors of round steak and crisp vegetables.

Ingredients:

– 1 lb round steak (sirloin or rump)
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp sesame oil
– 1/4 cup chopped scallions
– 1/2 cup sliced bell peppers
– 1/2 cup sliced carrots
– Salt and pepper to taste
– Chopped cilantro or green onions for garnish (optional)

Instructions:

1. In a large ziplock bag, combine soy sauce, honey, rice vinegar, ginger, and sesame oil. Add the round steak; marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Preheat grill or grill pan to medium-high heat. Remove steak from marinade, letting excess liquid drip off. Cook to desired doneness (about 4-5 minutes per side).
3. Slice cooked steak into thin strips.
4. In a large bowl, combine sliced bell peppers and carrots. Toss with salt and pepper to taste.
5. Arrange sliced steak on top of the vegetables; garnish with chopped cilantro or green onions if desired.

Cooking Time: 20-30 minutes

Tenderized Round Steak Kebabs with Pineapple

A flavorful twist on traditional kebabs, this recipe combines tenderized round steak with sweet and tangy pineapple for a perfect summer dish.

Ingredients:

– 1 lb round steak, cut into 1-inch cubes
– 1/4 cup pineapple juice
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp garlic powder
– 1 tsp salt
– 1/4 tsp black pepper
– 1 pineapple ring, cut into chunks
– 1 red bell pepper, cut into chunks
– 10 bamboo skewers

Instructions:

1. In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic powder, salt, and pepper.
2. Add the steak cubes to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill to medium-high heat.
4. Thread the marinated steak, pineapple chunks, and red bell pepper onto the skewers.
5. Grill the kebabs for 8-10 minutes per side, or until the steak is cooked to your desired level of doneness.

Cooking Time: 16-20 minutes

Tenderized Round Steak with Red Wine Reduction

Tenderized Round Steak with Red Wine Reduction

Savor the rich flavors of tenderized round steak paired with a bold red wine reduction.

Ingredients:

– 1 lb round steak, sliced into 1/4-inch thick pieces
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 2 tbsp butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a shallow dish, whisk together olive oil, garlic, salt, and pepper.
3. Add the sliced steak to the marinade, turning to coat evenly. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove the steak from the marinade, letting any excess liquid drip off. Place on a baking sheet lined with parchment paper.
5. Bake the steak for 10-12 minutes per pound, or until it reaches your desired level of doneness.
6. While the steak is cooking, combine red wine and beef broth in a saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the sauce has reduced by half.
7. Remove the steak from the oven and brush with butter. Serve with the red wine reduction spooned over the top.

Cooking Time: 30-40 minutes

Tenderized Round Steak and Rice Casserole

A hearty and comforting casserole that’s perfect for a weeknight dinner or a special occasion. Tenderized round steak is paired with creamy rice, sautéed onions, and savory seasonings to create a mouthwatering dish.

Ingredients:

– 1 pound tenderized round steak
– 2 cups cooked white rice
– 1 medium onion, chopped
– 1 cup frozen peas and carrots
– 1 tablespoon butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 350°F.
2. Cook the rice according to package instructions.
3. In a large skillet, sauté the chopped onion until softened. Add the tenderized round steak and cook for an additional 2-3 minutes, or until browned.
4. In a large mixing bowl, combine cooked rice, sautéed onions and steak, frozen peas and carrots, butter, thyme, salt, and pepper. Mix well.
5. Transfer the mixture to a 9×13 inch baking dish. Top with shredded cheddar cheese (if using).
6. Bake for 25-30 minutes or until the casserole is hot and the cheese is melted.

Cooking Time: 25-30 minutes

Tenderized Round Steak with Roasted Garlic Mashed Potatoes

Tenderized Round Steak with Roasted Garlic Mashed Potatoes Recipe

Summary: Elevate your dinner game with this mouth-watering combination of tenderized round steak and creamy roasted garlic mashed potatoes.

Ingredients:

– 1.5 lbs round steak
– 2 cloves of garlic, peeled and chopped
– 2 tbsp olive oil
– 1 tsp salt
– 0.5 tsp black pepper
– 3-4 large potatoes, peeled and cubed
– 1/4 cup heavy cream or half-and-half
– 2 tbsp unsalted butter
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, mix together olive oil, salt, and black pepper.
3. Place the round steak in a large ziplock bag or a shallow dish. Pour the marinade over the steak, making sure it’s coated evenly. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours or overnight.
4. Roast the garlic: Preheat oven to 400°F. Place the chopped garlic on a piece of aluminum foil, drizzle with olive oil, and fold into a packet. Roast for 30-40 minutes, or until soft and mashed.
5. Cook the potatoes: Boil the cubed potatoes in salted water until tender. Drain and mash with butter, heavy cream, and roasted garlic.

Cooking Time: Steak: 3-4 hours (depending on marinating time); Garlic: 30-40 minutes; Potatoes: 15-20 minutes

Tenderized Round Steak with Sweet Potato Fries

Get ready for a delightful dinner with tender and flavorful round steak paired with crispy sweet potato fries.

Ingredients:

– 1 (1.5-2 pound) round steak
– 1 cup buttermilk
– 1 tablespoon Worcestershire sauce
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Vegetable oil, for frying
– 2 large sweet potatoes
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika

Instructions:

1. In a shallow dish, whisk together buttermilk, Worcestershire sauce, garlic powder, salt, and pepper.
2. Add the round steak to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat oven to 400°F (200°C).
4. Remove the steak from the marinade, letting any excess liquid drip off. Place on a baking sheet lined with parchment paper.
5. Fry sweet potato slices in hot oil until crispy and golden brown. Drain on paper towels.
6. Cook the steak for 20-25 minutes or until it reaches desired doneness. Let rest before slicing.
7. Serve sliced steak with sweet potato fries.

Cooking Time:
Steak: 20-25 minutes
Sweet Potato Fries: approximately 10-12 minutes

Tenderized Round Steak and Broccoli Alfredo

Tenderized Round Steak and Broccoli Alfredo Recipe

A creamy and savory dish that combines the tenderization of round steak with the richness of broccoli alfredo.

Ingredients:
– 1 lb round steak, pounded to 1/4 inch thickness
– 2 cups broccoli florets
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– Salt and pepper to taste
– Fettuccine pasta, cooked according to package instructions

Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together heavy cream, Parmesan cheese, and garlic powder.
3. Place the tenderized round steak in the cream mixture and coat evenly.
4. Heat a large skillet over medium-high heat. Add the coated steak and cook for 2-3 minutes per side, or until cooked to desired doneness.
5. Meanwhile, steam broccoli florets until tender. Season with salt and pepper to taste.
6. Combine cooked fettuccine pasta and steamed broccoli in a serving dish.
7. Slice the cooked round steak into thin strips and place on top of the pasta and broccoli.
8. Serve immediately and enjoy!

Cooking Time: 25-30 minutes

Tenderized Round Steak with Honey Mustard Glaze

Tenderized Round Steak with Honey Mustard Glaze Recipe

Elevate your dinner game with this simple yet impressive recipe for tenderized round steak smothered in a sweet and tangy honey mustard glaze.

Ingredients:

• 1 (1.5-2 pound) round steak
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Pound the round steak to an even thickness of about 1/4 inch.
2. In a small bowl, whisk together honey, mustard, olive oil, garlic, salt, and pepper to create the glaze.
3. Preheat oven to 400°F (200°C).
4. Place the steak on a baking sheet lined with parchment paper, and brush the honey mustard glaze evenly over both sides of the steak.
5. Cook for 20-25 minutes or until the steak reaches your desired level of doneness. Let it rest for 5 minutes before slicing and serving.

Cooking Time: 20-25 minutes

Tenderized Round Steak with Spicy Cajun Seasoning

This recipe takes the classic round steak to new heights by tenderizing it and adding a bold, spicy kick from Cajun seasoning. Perfect for a quick weeknight dinner or a weekend BBQ.

Ingredients:

– 1 (1-2 pound) round steak
– 1 tablespoon Worcestershire sauce
– 1 teaspoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– Spicy Cajun seasoning blend (store-bought or homemade)

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together Worcestershire sauce, olive oil, garlic, paprika, cayenne pepper, salt, and black pepper.
3. Place the round steak in a shallow dish and brush both sides with the marinade.
4. Let the steak sit at room temperature for 15-20 minutes to allow the seasonings to penetrate.
5. Grill the steak for 4-6 minutes per side, or until it reaches desired doneness (medium-rare is recommended).
6. Let the steak rest for 5 minutes before slicing and serving with your favorite sides.

Cooking Time: 12-15 minutes

Summary

Discover 20 mouth-watering recipes for tenderized round steak that are perfect for busy weeknights. From classic pan-seared and grilled options to slow-cooked and stir-fry variations, there’s something for everyone. Try Garlic Butter Tenderized Round Steak or Pan-Seared Tenderized Round Steak with Mushroom Sauce for a hearty dinner. Or, go international with Grilled Tenderized Round Steak with Chimichurri or Asian-Style Tenderized Round Steak Salad. Whatever your taste, these recipes are sure to satisfy and impress.

The Navajo Nation, one of the largest Native American reservations in the United States, has a rich culinary heritage that reflects its unique cultural and geographic history. For centuries, Navajo people have relied on traditional recipes passed down through generations to feed their families and communities. These dishes are not only delicious but also deeply connected to the land, culture, and spirituality of the Navajo people.

From hearty stews and soups to sweet treats and breads, the following 20 authentic Navajo recipes showcase the diversity and richness of Navajo cuisine. Whether you’re a foodie looking to explore new flavors or a Native American seeking to reconnect with your cultural heritage, these traditional recipes are sure to delight and inspire.

Navajo Fry Bread

A classic Native American treat, Navajo fry bread is a crispy, savory delight that’s perfect for snacking or serving with your favorite toppings. This recipe yields soft, fluffy interior and golden-brown exterior.

Ingredients:

– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 1 cup warm water

Instructions:

1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add warm water to the dry ingredients and mix until a soft dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
4. Divide the dough into 6-8 equal pieces.
5. Roll each piece into a ball and flatten slightly into a disk shape.
6. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
7. Fry bread for 2-3 minutes on each side, or until golden brown and puffed up.
8. Remove from oil with a slotted spoon and drain excess oil.

Cooking Time: 4-6 minutes per batch

Blue Corn Mush

A comforting breakfast or snack option that combines the natural sweetness of blue corn with a hint of savory flavors. This simple recipe yields a creamy, slightly sweet mush that’s perfect for any time of day.

Ingredients:

– 1 cup blue cornmeal
– 2 cups water
– 1/4 teaspoon salt
– 1 tablespoon butter or non-stick cooking spray

Instructions:

1. In a medium saucepan, whisk together the blue cornmeal and salt.
2. Gradually add in the water, whisking continuously to prevent lumps from forming.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes away from the sides of the pan (about 5-7 minutes).
4. Remove from heat and stir in the butter or non-stick cooking spray until melted.
5. Serve hot, garnished with a sprinkle of salt if desired.

Cooking Time: 10-12 minutes

Navajo Tacos

Experience the bold flavors of the Navajo Nation with these traditional tacos, featuring tender beef, crispy frybread, and a tangy slaw. This recipe is a must-try for anyone looking to spice up their taco game.

Ingredients:

– 1 pound ground beef
– 1/2 cup water
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 8-10 frybread rounds (homemade or store-bought)
– Shredded lettuce
– Diced tomatoes
– Shredded cheddar cheese
– Ranch-style dressing

Instructions:

1. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as needed.
2. Add water, chili powder, cumin, paprika, salt, and pepper to the skillet. Bring to a simmer and let cook for 10-15 minutes or until the flavors have melded together.
3. Warm the frybread rounds according to package instructions (or fry in hot oil for 30 seconds on each side).
4. Assemble the tacos by spooning the beef mixture onto a frybread round, topping with lettuce, tomatoes, cheese, and a dollop of ranch-style dressing.

Cook Time: 15-20 minutes

Lamb Stew with Blue Corn Dumplings

This comforting stew combines tender lamb with a flavorful broth and crunchy blue corn dumplings, perfect for a cozy evening meal. The slightly sweet and nutty flavor of the blue corn adds a delightful twist to this classic dish.

Ingredients:

For the stew:

– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup lamb broth or beef broth
– 1 cup red wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper, to taste

For the dumplings:

– 1 cup blue cornmeal
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup water
– 2 tablespoons vegetable oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lamb in a large pot over medium-high heat, browning on all sides.
3. Add onion and garlic; cook until softened.
4. Add broth, wine (if using), thyme, salt, and pepper. Bring to a boil, then transfer to the oven.
5. Meanwhile, combine blue cornmeal mixture with water and oil to form a thick batter.
6. Drop spoonfuls of batter into the stew liquid; cook for 15-20 minutes or until dumplings are golden brown.

Cooking Time: About 2 hours total (1 hour in the oven, 45 minutes simmering)

Navajo Corn Soup

This hearty Navajo Corn Soup is a traditional recipe that combines sweet corn with savory flavors and aromas to create a comforting and nourishing meal. This dish is perfect for a chilly evening or as a warm-up on a cold day.

Ingredients:

– 2 cups fresh or frozen corn kernels
– 1 tablespoon vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1 cup water
– Optional: chopped fresh cilantro for garnish

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; sauté until softened, about 5 minutes.
3. Add cumin, paprika, salt, and pepper; stir to combine.
4. Add corn kernels, chicken broth, and water; bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until soup has thickened slightly.
6. Taste and adjust seasoning as needed.

Cooking Time: 25 minutes

Roasted Corn and Squash

Roasted Corn and Squash Recipe: A flavorful and nutritious side dish that’s perfect for any occasion!

Ingredients:

– 1 large yellow squash (such as crookneck or straightneck), sliced into 1/2-inch thick rounds
– 2 cups corn kernels (fresh or frozen, thawed)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other seasonings of your choice

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss squash slices with 1 tablespoon olive oil, salt, and pepper until well coated.
3. Spread squash on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly browned.
4. While the squash is roasting, mix corn kernels with remaining 1 tablespoon olive oil, salt, and pepper.
5. After the squash has roasted for 10 minutes, add the corn mixture to the baking sheet and toss to combine.
6. Return the baking sheet to the oven and continue roasting for an additional 10-15 minutes or until the corn is lightly browned and tender.

Cooking Time: 30-40 minutes

Navajo Blue Cornbread

This traditional Navajo recipe combines the rich flavor of blue corn with the warmth of sweet and savory spices, resulting in a moist and flavorful cornbread that’s perfect for any occasion.

Ingredients:

– 1 cup blue cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup sugar
– 1/2 cup buttermilk
– 2 tablespoons vegetable oil
– 2 eggs, beaten
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together blue cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together buttermilk, oil, eggs, cumin, and coriander.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cooking Time: 35-40 minutes

Sumac Berry Pudding

This Sumac Berry Pudding recipe combines the tartness of sumac berries with the sweetness of sugar and cream, creating a delightful dessert perfect for warm weather. With just a few simple ingredients and steps, you’ll be enjoying this unique treat in no time.

Ingredients:

– 1 cup sumac berries (fresh or frozen)
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine sumac berries, sugar, and 1 cup water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Stir in cornstarch and salt until dissolved. Cook for an additional 5 minutes or until mixture thickens.
3. Remove from heat and stir in heavy cream and vanilla extract.
4. Pour into individual serving cups or a large serving dish. Chill in refrigerator for at least 2 hours before serving.

Cooking Time: 15-20 minutes

Navajo Steamed Corn

A traditional Navajo recipe that brings out the natural sweetness of corn, perfect for a quick and easy side dish or snack.

Ingredients:

– 4-6 ears of white or yellow corn, husked and silked
– 1 tablespoon vegetable oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground cumin (optional)

Instructions:

1. Fill a large steamer basket with water to just below the bottom of the ears of corn.
2. Bring the water to a boil, then reduce heat to medium-low and cover the pot with a lid.
3. Place the ears of corn in the steamer basket, leaving some space between each ear.
4. Drizzle the vegetable oil over the corn, followed by sprinkling salt, black pepper, and cumin (if using).
5. Steam for 10-12 minutes or until the kernels are tender and slightly caramelized.
6. Remove from heat and let cool slightly before serving.

Cooking Time: 10-12 minutes

Wild Sage Tea

This recipe makes a calming and flavorful tea using the versatile wild sage herb. With its earthy, slightly sweet flavor profile, this tea is perfect for unwinding after a long day or as a refreshing pick-me-up any time of year.

Ingredients:

– 1 tablespoon dried wild sage leaves
– 1 cup boiling water
– Honey or lemon (optional)

Instructions:

1. Bring the water to a boil and remove from heat.
2. Add the dried wild sage leaves to the boiling water, allowing them to steep for 5-7 minutes or until the tea reaches your desired strength.
3. Strain the tea into a cup using a tea infuser or a piece of cheesecloth.
4. If desired, add honey or lemon to taste and enjoy.

Cooking Time: 5-7 minutes

Navajo Mutton Stew

This traditional Navajo dish is a hearty and flavorful stew that’s perfect for a cold winter evening. Made with tender mutton, vegetables, and aromatic spices, this recipe is sure to become a family favorite.

Ingredients:

– 1 lb mutton or lamb shoulder, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 2 cups water

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the mutton pieces, then set aside.
3. Add onions, garlic, carrots, and potatoes; cook until vegetables are tender.
4. Stir in cumin, paprika, salt, and pepper.
5. Add browned mutton back into the pot with diced tomatoes and water.
6. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until meat is tender.

Cooking Time: 1 1/2 hours

Blue Corn Pancakes

Start your day off right with these vibrant blue corn pancakes, packed with the sweet and nutty flavor of blue cornmeal. This recipe is perfect for a special brunch or a fun twist on traditional pancakes.

Ingredients:

– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1/4 cup blue cornmeal
– Blueberries or maple syrup for topping (optional)

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in blue cornmeal.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes.

Cooking Time: 5-7 minutes per batch

Navajo Squash Blossom Soup

This recipe celebrates the beauty of squash blossoms, a staple ingredient in Navajo cuisine. This soup is perfect for warm weather, as it’s light, refreshing, and packed with nutrients.

Ingredients:

– 1 cup squash blossoms (male or female)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened (3-4 minutes).
2. Add garlic and cook for an additional minute.
3. Add squash blossoms, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until squash blossoms are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 20-25 minutes

Prickly Pear Cactus Salad

Discover the unique flavor of Prickly Pear cactus in this refreshing salad, perfect for warm weather gatherings. This sweet and tangy recipe combines the flavors of Mexico with a hint of crunch.

Ingredients:

– 1 cup prickly pear cactus fruit (peeled and seeded)
– 2 cups mixed greens
– 1/2 cup crumbled queso fresco cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped pecans or almonds
– 2 tablespoons lime juice
– Salt to taste

Instructions:

1. In a blender, puree the prickly pear cactus fruit until smooth.
2. In a large bowl, combine mixed greens, queso fresco cheese, cilantro, and nuts.
3. Pour the prickly pear cactus puree over the salad and toss to coat.
4. Squeeze lime juice over the salad and season with salt to taste.
5. Serve immediately.

Cooking Time: 10 minutes

Navajo Blue Corn Porridge

Blue corn porridge, also known as “piki” or “piki bread,” is a traditional Navajo dish made from blue cornmeal. This recipe is a simple and comforting breakfast or snack option that’s rich in fiber and nutrients.

Ingredients:

– 1 cup blue cornmeal
– 2 cups water
– 1/4 teaspoon salt
– Optional: sweetener (honey, maple syrup, or sugar), fruit (blueberries, strawberries), or nuts

Instructions:

1. In a medium saucepan, combine blue cornmeal and water.
2. Cook over medium heat, whisking constantly, until the mixture thickens to your desired consistency, about 10-15 minutes.
3. Remove from heat and stir in salt.
4. Serve warm, topped with optional sweetener, fruit, or nuts.

Cooking Time: 10-15 minutes

Roasted Pinon Nuts

Roasted Pine Nuts Recipe: Elevate Your Snack Game!

Ingredients:

– 1 cup pine nuts (fresh or dried)
– 2 tablespoons olive oil
– 1 teaspoon salt
– Optional: garlic powder, paprika, or other seasonings of your choice

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, toss pine nuts with olive oil, salt, and any desired seasonings until well coated.
3. Spread the mixture in a single layer on a baking sheet.
4. Roast for 10-12 minutes or until fragrant and lightly browned, stirring occasionally to ensure even cooking.
5. Remove from oven and let cool completely.

Tips:

– Keep an eye on the nuts while they’re roasting as they can quickly go from perfectly toasted to burnt.
– For a more intense flavor, increase the seasoning amount or add other spices like cumin or chili powder.
– Store roasted pine nuts in an airtight container for up to 5 days.

Cooking Time: 10-12 minutes

Navajo Sunflower Seed Cakes

These crispy, flavorful cakes are a staple of Navajo cuisine, made with sunflower seeds and traditional ingredients. Perfect for snacking or serving as part of a larger meal.

Ingredients:

– 1 cup sunflower seeds
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1 egg, lightly beaten
– 1 tablespoon honey

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, mix sunflower seeds, vegetable oil, egg, and honey until well combined.
4. Add the dry ingredients to the wet mixture and stir until a dough forms.
5. Drop the dough by tablespoonfuls onto the prepared baking sheet, leaving about 1 inch of space between each cake.
6. Bake for 15-20 minutes or until golden brown.

Cooking Time: 15-20 minutes

Yield: About 12 cakes

Wild Onion and Potato Soup

Celebrate the flavors of spring with this hearty and comforting soup that showcases the sweetness of wild onions and the creaminess of potatoes.

Ingredients:

– 2 tablespoons butter
– 1 large onion, chopped (about 2 cups)
– 3-4 wild onions (or scallions), chopped (about 1 cup)
– 2-3 medium-sized potatoes, peeled and diced (about 2 cups)
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add chopped wild onions and cook for an additional 2-3 minutes, until they start to caramelize.
3. Add diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 35-40 minutes

Navajo Juniper Ash Bread

This traditional Navajo recipe combines the earthy flavor of juniper ash with sweet cornmeal and simple ingredients to create a unique and delicious bread. Perfect for a Native American-inspired gathering or as a thoughtful gift.

Ingredients:

– 2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon juniper ash (see note)
– 1 tablespoon vegetable oil
– 1/2 cup warm water

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, cornmeal, baking powder, and salt.
3. Add juniper ash, oil, and warm water. Mix until a sticky dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Shape into a round loaf and place on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes or until golden brown.

Note: Juniper ash can be found at Native American powwow vendors or online. If unavailable, omit or substitute with another type of ash or woodsmoke flavoring.

Traditional Navajo Bean Stew

Traditional Navajo Bean Stew Recipe

Navajo cuisine is a rich blend of Native American, Spanish, and Mexican influences, and this hearty bean stew is a staple dish that warms hearts and bellies. This recipe is a simplified version of the traditional stew, passed down through generations of Navajo families.

Ingredients:

– 1 pound dried navy beans
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/4 cup diced fresh cilantro
– 4 cups chicken broth
– Salt and pepper to taste

Instructions:

1. Rinse the beans and soak them overnight in water. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add cumin, chili powder, and cilantro; stir for 1 minute.
4. Add soaked beans, broth, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or overnight.
5. Serve hot, garnished with additional cilantro if desired.

Cooking Time: 2-3 hours

Summary

Discover the rich culinary heritage of the Navajo Nation with these 20 authentic recipes. From classic dishes like Navajo Fry Bread and Lamb Stew with Blue Corn Dumplings, to sweet treats like Sumac Berry Pudding and Roasted Pinon Nuts, this collection celebrates traditional Navajo cuisine. With a focus on locally-sourced ingredients like blue corn, lamb, and squash, these recipes showcase the unique flavors and cooking techniques of the Navajo people. Whether you’re looking for hearty stews or lighter snacks, there’s something for everyone in this diverse and delicious selection.