Stuffed Green Peppers

Since the baby can't eat this kind of thing yet, I froze 1/2 and just stuffed 2 oversized peppers for Scott and I.  2 dinners for the price of 1.  Yay!

4 large or 6 medium peppers (tops removed, seeded but chop the tops for stuffing mixture)
1 onion, chopped
1 tsp Italian seasoning
2 tsp Worcestershire sauce (divided)
salt and pepper to taste
1 tsp minced garlic
14.5 oz. can of diced tomatoes
1/2 c. minute rice or 1 cup cooked regular rice
beef broth
cheese to top

Spray peppers with olive oil and place in a pan that will allow them to stay upright.  Cover bottom of pan with an inch or so of broth.

Brown hamburger, pepper, and onion seasoned with 1/2 Worcestershire, salt and pepper .  Once browned, add garlic and cook a few minutes more.  Add in Italian seasoning, remaining Worcestershire, tomatoes, rice and salt and pepper to taste. * We like Worcestershire so I am far more liberal than 2 tsp...

Bake at 400 for 20 minutes.  Top with cheese and bake another 5 minutes.

Pot roast 2 ways

I have 2 different ways that I make my roasts.  I always used to crock pot my roasts but now that I have more time in the day and my hubby bought me a Lodge Dutch Oven in bright red, I have a new favorite way.  I have found that chuck roasts make the best roast so that is my go to cut but you can use any roast.

Crock Pot method:

I put some olive oil into a pan.  I sprinkle the roast with tenderizer (if I have it), garlic powder, onion powder, and season salt on all sides to taste.  Then I sear the roast for a few minutes on all sides.  I know it's tempting to skip this step and with some roasts it won't matter but I have found it does really make a more tender roast because it keeps the moisture in.

Next I put an onion soup mix in the crock pot and add enough water to cover the roast about half way. Put the roast in and let it go on low for 6-8 hours.  Super easy.

Oven method:

I can't take credit for this recipe.  I love PW and adapted this from her.

Ingredients:
chuck roast
2 large potatoes peeled and cubed
2 c. mini carrots cut into bite size pieces
2 onions halved
1 tsp. rosemary
1 tsp. thyme
4 c. beef broth or 3 c. beef broth and 1 c. red wine
2 Tbsp olive oil
salt and pepper

Season roast with salt and pepper

Heat olive oil in dutch oven over medium high heat.  Add onions to brown then set aside.  Add carrots to brown and set aside. Add potatoes to brown then set aside. Add more olive oil and brown roast on all sides.  Deglaze pt with 1 c. beef broth or red wine.  Make certain to scrape up all the bits on the bottom since that is where the flavor lies.  Put the veggies back into the pot then the roast on top.  Cover with enough broth to cover the roast half way.  Sprinkle herbs over the roast.  Cover and cook at 275 degrees for 4 hours.

Meatloaf

Ingredients for Loaf:
1.5 pounds ground beef
3/4 c. oatmeal quick not steel cut
3/4 c. milk
1 egg (lightly beaten)
1/2 c. onion diced
1 tsp salt
1/4 tsp pepper
2 tsp garlic minced

Ingredients for sauce:
1/3 c. ketchup
2 Tbsp brown sugar
1 Tbsp mustard
1 tsp cider vinegar

Preheat over to 350 degrees; Mix loaf ingredients up using your hands until just incorporated.  Do not over mix; put into greased loaf pan; mix sauce and then top the loaf; bake for 1 hour and 20 minutes; drain sauce and let rest for 5 minutes before serving.

Swedish meatballs

Start off with the meatball recipe here...

Remaining Ingredients:
4 Tbsp butter
3 Tbsp flour
2 C. beef broth
1 c. heavy cream
1/2 Tbsp Worcestershire sauce
1 tsp. Dijon mustard

Add butter to skillet, when melted whisk in flour and cook until golden brown. Add heated beef broth slowly keeping sauce at a slow bubble.  Add in cream, worcestershire sauce, and dijon mustard.  Simmer until thickens.  Add meatballs into sauce and simmer about 10 minutes.

Serve with either wide egg noodles or mashed potatoes.

Crock pot beef stew

This is such a good easy recipe.  I even blended some up and froze in ice cube trays for the baby.  He loves it.  I give it to him with mashed potatoes.  You will want to cut everything into about the same size pieces as the meat.

1.5 pounds stew meat
1 large white potato peeled and chopped into pieces
8 oz. mushrooms cut into halves
2 carrots, chopped
2 ribs of celery, chopped
1 onion, chopped
1 turnip, chopped
3 cloves of minced garlic
3 Tbsp tomato paste
3 Tbsp Worcestershire sauce

1/2 Tbsp balsamic vinegar 
1 1/2 tsp seasoning salt

1 tsp garlic powder

1 tsp onion powder 
3/4 tsp thyme
1 tsp pepper
3/4 tsp rosemary
1 bay leaf
4 c. beef broth

1/4 c. flour
1/2 c. frozen peas

Add everything except the flour and peas into the crock pot.  Cook on low for 6 - 8 hours until meat is tender.  Add cooking liquid into flour and whisk until smooth.  Pour back into crock pot and combine well.  Cook on high for 30 - 45 more minutes.  Add peas then let sit until heated through.  About 5 minutes before serving.

This can be made the night before and just put into the base in the morning.  In fact I think it's good because it give the flavors more time to marinate..

Bourbon Street Steak

This is my sister's fave and since today is her Birthday I thought this would be a good post.

2 tenderloin steaks
2 Tbsp burbon
2 Tbsp brown sugar
1/4 Tbsp fresh ground pepper
salt to taste

Combine bourbon, brown sugar and pepper; run over steaks; grill

Mozzarella Meatloaf

1 1/2 lb ground beef
3/4 c. saltine crackers, crushed
1 pkg dry onion soup mix
1 tsp salt
1/2 tsp pepper
1 egg
8 oz. can tomato sauce
2 c. mozzarella cheese, grated

Combine meat, crumbs, seasoning, egg and 1/3 c. tomato sauce.  On waxed paper shape meat into 12 x 10 rectangle.

Sprinkle cheese evenly to 1 inch of the edges of the meat.  Roll up jelly roll style and tuck the ends under.  Place in loaf pan and bake at 350 degrees for 1 hours.  Pour remaining sauce on top and bake for 15 minutes more.

Salisbury steaks

1 1/2 lb ground beef
1 pkg onion soup mix
12 oz. au jus gravy
1/2 tsp. thyme

Combine beef with soup mix.  Shape into 4 1/2 inch thick oval patties.  Panfry 2 minutes on each side.  Add au jus and thyme.  Cover and simmer, turning patties once, 6 minutes or until cooked through.

Fiesta Bake

1 lb. ground beef
1 c. onion, chopped
3/4 c. salsa
1 pkg taco seasoning
1/4 c. water
1 c. canned or frozen corn
1/2 c. sliced olives, drained
8.5 oz. pkg corn muffin mix
1 c. shredded cheese
1/2 c. diced green chilies

Brown beef and onion; drain.  Stir in salsa, seasoning mix and water.  Cook over low heat for 5 to 6 minutes or until mixture thickens.  Stir in corn and olives.  Spoon into 8 inch square baking dish.

Prepare batter for corn muffin mix according to package directions.  Sit in cheese and chilies.  Spread over meat mixture.

Bake in preheated 350 degree oven for 30 to 35 minutes or until crust is golden brown.

Cheeseburger pie

This is one of the worst things you could make but is good.  Plus it is quick and easy which is a bonus.

1 lb. ground beef
1 c. chopped onion
1/2 tsp. salt
1 c. shredded cheddar cheese
1 c. milk
1/2 c. bisquick
2 eggs

Heat oven to 400 degrees.

Cook ground beef and onion; drain.  Stir in salt.  Spread in greased 9 inch pie plate; sprinkle with cheese.

Stir remaining ingredients with fork until blended.  Pour into pie plate.

Bake 30 - 35 minutes or until knife inserted in center comes out clean.

Porcupines

1 lb. hamburger
1 pkg. beef Rice-a-Roni
1 egg
2 1/2 c. hot water

Mix hamburger, egg and Rice-a-Roni. Shape into meatballs. Brown on all sides in skillet. Drain grease. Mix seasoning packet with water. Pour into skillet with meatballs and simmer 30 minutes.

Sometimes I am super lazy and just crumble the meat and forego the egg.

Beef Jerkey

I got this recipe many moons ago from my friend Todd.  Thanks Toddy!

1 bottle yoshida's original sauce
1 tsp salt per lb of meat
2 Tbsp garlic powder
1 tsp. meat tenderizer
1/4 c. pepper
1/2 c. water

Stir all ingredients; marinate for 2 days; dehydrate according to manufacturer's directions.

BBQ Beef

I know we are in BBQ season and the name suggests it is made on the grill but alas it is not so. I have found the crock pot to be my friend in this heat wave we have been having! I should also warn you it is either an all day or two day project. Just remember, the crock pot does the work and doesn't heat up the kitchen!

Ingredients:
5 lbs chuck roast (plus or minus)
1 pkg onion soup mix
2 C. ketchup
2 Tbsp. Brown sugar
1/4 C. cider vinegar
2 Tbsp. mustard
1 tsp. Italian Seasoning ~ available from Pampered Chef
1 tsp. onion powder
1 tsp. pepper

Put onion soup mix in crock pot with enough water to cover the roast. Let cook on medium for 6 hours or until tender.

Pull meat out of slow cooker and drain the juice reserving 2 c. of liquid. Shred the roast and return it to the crock pot with the remaining ingredients and reserved liquid. Mix well. Let simmer for another 4 hours stirring occasionaly.

Enjoy!

Beef Dip Sandwiches

One of my favorite places to get dinner idea's is HERE. This was a super hit with my family. I made some alterations but would never have come up with it on my own. Thanks Ree!!!

Ingredients
1 whole 2.5 To 4 Pound Chuck Roast
1/4 cups Butter
1 whole Large Onion, Sliced Thick
5 cloves Garlic, Peeled
1/2 cup Soy Sauce
4 cups Water
Toasted, Buttered Deli Rolls

Instructions:

Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to brown.

Set chuck roast on top of the onions in a crock pot. Add all remaining ingredients. Cover pot and simmer for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, let it go checking at 30 minute intervals until it’s tender!**

Shred meat with two forks. Simmer for another 30 minutes then serve on top of toasted, buttered deli rolls. Top with cheese (my preference is Provolone) and place under the broiler.

Serve with sauce from the crock pot to "dip" it in.

*Mixture can be refrigerated overnight and is just as good the next day. Refrigerate in juices, just remove hardened fat from top of pan before reheating.

Meatloaf

MEATLOAF INGREDIENTS:
2 pounds Ground Beef (80/20 Is Great)
1 tsp Kosher Salt
1/2 c Bread Crumbs
1/8 tsp Pepper
1 tsp Cajun seasoning
1/2 c Milk
1 whole Egg Beaten



SAUCE INGREDIENTS:
1 Tbsp Brown Sugar
1 tsp Dry Mustard
1 Tbsp Worcestershire Sauce
1/2 c Ketchup
1/4 c Cider Vinegar
2 Tbsp Chopped Onion (I Use Dried)

Preparation Instructions:

Combine the meatloaf ingredients and gently press into a loaf pan. Mix the remaining sauce ingredients in a bowl and pour over the meatloaf.

Bake in a 350-degree oven for 90 minutes. Let rest for 5 minutes and remove from the pan, slice and serve.

Notes for next time:
- double Cajun seasoning
- double sauce and use 1/2 in the middle of the loaf and the rest on the top

The sauce was so tasty. I will update with how the leftovers are since that is the best part right?

Mongolian Beef

I made this with Lo-Mein and it was super yummy.   The Lo-Mein recipe will follow.

Ingredients:

2 Tbsp. Spade L Ranch steak seasoning
1 tablespoon soy sauce
1 tablespoon cornstarch
2 cloves garlic, minced
1 pound beef round steak, cut into thin strips
3/4 cup water
2 tablespoons soy sauce
2 1/2 teaspoons cornstarch
1/2 teaspoon white sugar
3/4 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil, divided
2 carrots, thinly sliced
1 bunch green onions, cut into 2 inch pieces

Directions:

Rub Spade L into beef and let sit overnight.

In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.

In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.

Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

Samosas (curried beef pies)

I really enjoyed these, but I cooked them a little too long. I would watch them closely and pull them out as soon as they start to brown but are not still doughy.

INGREDIENTS
1 box (15 oz) refrigerated pie crusts
2 tsp oil
1 cup diced potato
1⁄2 cup chopped onion
8 oz lean ground beef
2 Tbsp curry powder
1 Tbsp each minced garlic and ginger
1⁄4 tsp each salt and pepper
1 cup frozen petite peas
1⁄2 cup chicken broth or water
1 large egg, slightly beaten
Serve with: purchased chutney


PREPARATION
1. Heat oven to 400ºF. Coat a baking sheet with nonstick spray. Let pie crusts sit at room temperature for about 15 minutes.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sauté potato and onion 4 minutes or until almost tender. Add beef; cook 2 minutes, breaking up, until no longer pink. Drain off any excess fat. Return to heat.

3. Stir in curry powder, garlic, ginger, salt and pepper; cook 1 minute. Stir in peas and chicken broth; cook 2 minutes until almost dry and potatoes are tender. Remove from heat; let cool slightly.

4. Unroll a pie crust on cutting board. Cut into 4 equal wedges. Moisten edges of 1 wedge with water. Place 1⁄3 cup filling onto half of wedge, leaving about a 1⁄2-in. border on two sides. Fold in half to make a triangle, pressing edges to seal in filling. Transfer to baking sheet. Repeat with remaining crust and filling.

5. Brush lightly with egg. Bake 15 to 20 minutes until golden. Serve samosas warm with chutney on the side.

Sloppy "Tina" Jo's

Since that is how they are known in my family, it is no wonder my Sis hates them! ;)
I ran out of seasoning mix and decided that I could figure it out on my own. They were a little sweet for us so I am reducing the brown sugar for the recipe but if you like them sweeter, you can use 1/8 cup as I did on the first run. Enjoy!

1 lb. ground beef
1 medium onion, diced
2 clove garlic
1 C. ketchup
1 C. water
1 Tbsp. Brown sugar
1/8 C. cider vinegar
1 Tbsp. mustard
1/2 tsp. Italian Seasoning ~ available from Pampered Chef
1/2 tsp. onion powder
1/4 tsp. pepper

Brown beef and drain. Mix remaining ingredients together. Simmer to desired consistency.

Spaghetti sauce with meat

I made this sauce on Christmas Eve and it was such a hit, it will be our annual tradition.

1/2 pound extra-lean ground beef
1/2 pound italian sausage
1 onion, finely chopped
2 teaspoons salt
3 teaspoons pepper
4 cloves garlic, minced
6 oz can tomato paste
15 oz can tomato sauce
28 oz can diced tomatoes
4 teaspoons dried thyme
2 teaspoons dried basil leaves
2 teaspoons dried rosemary
1 teaspoon dried marjoram
1 teaspoon crushed bay leaf

1Tbsp sugar  

DIRECTIONS
Place meat in a non-stick wok, or large deep skillet. Drain excess fat. Add onion, and cook until soft and translucent. Season with salt and pepper. Put into crock pot. Stir in garlic, tomato paste, tomato sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and let simmer on low heat for 3-4 hours.

One 16 ounce package of spagehetti noodles is perfect if the recipe is doubled, but you might like more sauce that our family does.

I doubled the recipe and what I didn't immediately use, I froze in indiviual portions and use as needed. Works great!

Italian Pasta Bake

1/2 lb. ground beef
1/2 lb. ground sausage
4 cups mostaccioli, cooked, drained
28 oz. spaghetti sauce (see recipe)
3/4 cup grated parmesan cheese, divided
2 cups shredded italian cheese blend

Brown meat in large skillet; drain
Stir in mostaccioli, spaghetti sauce and 1/2 cup parmesan cheese.
Spoon into 13 x 9 inch pan that has been sprayed with non-stick spray
Top with shredded cheese and remaing parmesan cheese
Bake at 375 degrees for 20 minutes.

Makes 6 servings