Salisbury Steak with Mushroom Gravy

My hubby loves Salisbury Steak, but I can honestly say that I've never tried it before now. Let me tell you...I was missing out. It was tender and moist and the mushroom gravy took it over the top! This is a Sandra Lee recipe so it's fast and easy on the wallet.

Ingredients:

1 lb lean ground beef (93/7)
1 - 10 oz can cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, beaten
1/2 yellow onion, finely chopped
1 tsp McCormick Montreal steak seasoning
1 Tbsp canola oil
2 Tbsp butter, divided
1 - 8 oz pkg mushrooms, sliced
2 cups low sodium beef broth
1 packet brown gravy mix
1/2 sprig fresh rosemary, finely chopped
black pepper, to taste

In a large bowl, combine the ground beef, 1/4 can cream of mushroom soup, bread crumbs, egg, onions, and steak seasoning.  Form into 4 oval patties and set aside.

In a large deep skillet over medium high heat, add 1 Tbsp canola oil and 1 Tbsp butter.  Brown both sides of the patties and remove to a plate.

Add the remaining 1 Tbsp butter to the skillet and saute the mushrooms over medium heat until tender, about 8 minutes.  Add the beef broth, gravy mix, remaining cream of mushroom soup, rosemary, and black pepper to taste, and whisk until smooth.

Add the browned patties back to the skillet and spoon the gravy over top.  Cover with a lid and simmer for 20-25 minutes.  Serve with mashed potatoes.  Enjoy!

Recipe adapted from Sandra Lee

Mexican Stuffed Shells

Happy Spring Break! My girls are home for the week, and we have lots of fun stuff planned. Dinner is always a priority, so when I saw these Mexican Stuffed Shells on Pinterest, I couldn't stop thinking about them.  Jumbo pasta shells are stuffed with creamy, seasoned ground taco beef, then topped with a taco sauce/hot sauce mixture and shredded cheese.  They were so easy and simply delicious!

Ingredients:

20 jumbo pasta shells, cooked al dente
1 lb lean ground beef
1/2 yellow onion, chopped
3 garlic cloves, minced
1 packet low sodium taco seasoning
1 cup water
4 oz. lite cream cheese
1/4 cup cilantro
1 cup hot sauce (I used Pace Picante medium)
1 cup taco sauce
1 cup shredded cheddar/jack cheese
Lite sour cream, for topping
Cilantro, for topping

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick cooking spray.  Cook jumbo pasta shells in salted boiling water until al dente.  Drain and set aside on a baking sheet in a single layer.

In a large skillet over medium high heat, brown the ground beef until cooked through.  Add the onion and cook another 5 minutes.   Add the garlic and cook another minute.  Stir in the taco seasoning and water.  Cover and reduce heat to low.  Simmer for 5 minutes.  Turn off the heat, then stir in the cream cheese and cilantro.  Set aside to cool slightly.

In a small bowl, stir together the hot sauce and taco sauce.  Spread a layer into the prepared baking dish.

Spoon meat mixture into each of the cooked pasta shells and place side by side in baking dish open side up. Top with remaining sauce mixture and sprinkle shells with shredded cheese.

Cover with non-stick foil and bake for 30 minutes.  Serve immediately and top with lite sour cream and cilantro.  Enjoy!

Recipe slightly adapted from The Way to His Heart

Better than Chipotle Rice Bowls

These bowls are easy to make and satisfies the picky eaters in the family.  It starts with a layer of cilantro lime rice and taco beef.  Then you set out all the toppings just like a salad bar.  My kids had fun making their own bowls and hubby went back for seconds.  I found the recipe for Cilantro Lime Rice over at Two Peas & Their Pod blog.  I made the taco beef using ground beef and a packet of taco seasoning prepared per package instructions.

Toppings:

Cilantro Lime Rice
Taco Beef
Black beans
Corn
Grape tomatoes, halved
Avocados, sliced
Sour cream
Shredded Cheese
Hot Sauce
Jalapenos

There really is no recipe for this besides the Cilantro Lime Rice.  This is an idea for an easy family meal.  Enjoy!

Italian Meatball Soup

My family loves meatballs, so this soup was a big hit.  My kids are picky when it comes to soup, but they even ate the veggies in this.  This recipe was adapted from Emeril Lagasse.

Meatballs:

1 lb lean ground beef (93/7)
2 eggs
1/3 cup grated parmesan cheese
1/4 cup Italian breadcrumbs
1/4 cup flat leaf Italian parsley, chopped
2 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes

In a large bowl, add all ingredients and mix together using your hands.  Form small meatballs using about a tablespoon of meat.  Set meatballs on a plate. 

In a large non-stick skillet over medium heat, add 2 T olive oil.  Add 1/2 of the meatballs and brown on all sides.  Remove to plate.  Brown the remaining meatballs and return to plate.

Soup Ingredients:

1 T olive oil
1 medium yellow onion, chopped
1 cup mushrooms, sliced
1 cup carrots, sliced
3 cloves garlic, minced
1 quart beef broth (4 cups)
3 cups water
1 can diced tomatoes with juice
1 small can tomato paste
2 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes
1 cup ditalini pasta
2 cups baby spinach

In a large soup pot over medium heat, add the olive oil.  Add the onions, mushrooms, carrots, and garlic and saute until onions are translucent, about 7 minutes.  Add the beef broth, water, diced tomatoes, tomato paste, and seasonings.  Gently add the meatballs to the soup and bring to a boil.  Lower heat to simmer and cook for 30 minutes, stirring often.  Add the ditalini pasta and simmer for another 15 minutes, or until pasta is tender.  Turn off the heat and stir in the baby spinach.

Ladle up in soup bowls and top with grated parmesan cheese.  Enjoy!

Sjoblom's French Dips~Slow Cooker Recipe

Who doesn't love a great go-to slow cooker recipe?  Especially on a day full of after school activities.  You just throw all the ingredients into your Crock Pot, put the lid on, turn it on, and go about your busy day.  When you get home, the delicious smell hits you as you walk through the door and your dinner is ready.  This is another amazing recipe from Keeping Up Cookbook, by Grace Ivory Rock and Amy Henriksen Foulger.

The story behind this recipe is that when Grace had a new baby, her friend Amy Sjoblom brought these French Dips over...what a sweet friend.  These sandwiches have been a go-to dinner in Grace's home ever since.  They are now a go-to meal in our home too!  My family absolutely loved them.  

Don't forget to come back tomorrow and Friday because I have two more recipes featured from Keeping Up Cookbook.

Crockpot Ingredients:

1 (3-lb) rump or eye of round beef roast
1 (10 3/4 oz) can beef consomme
1 1/2 cups water
1 Good Seasons Italian dressing packet
1 au jus gravy packet

For Sandwiches:

Sliced swiss cheese
Hoagie buns (or your favorite...I used croissants)

Add all ingredients to the crockpot except for the roast and whisk well. Add the roast and turn over to coat all sides. Turn crockpot on high and cook for 8 hours, or until you can easily shred with a fork. Remove roast and shred. Strain crockpot juices for au jus dipping sauce and set aside. 

Turn on oven broiler. Place shredded meat on buns and top with swiss cheese slices. Broil open faced until cheese melts. Assemble and serve with au jus. Enjoy!

Pepperoni Sausage Burgers ~ Guy Fieri

I recently purchased Guy Fieri Food ~ Cooking' It, Livin' It, Lovin' It Cookbook.  I have tons of recipes bookmarked to try, so I will share of few of them this week. 

The first recipe is for these flavorful Pepperoni Burgers.  Guy's son could not decide between a burger and pizza at their family's restaurant, Johnny Garlic's, so this is what Guy came up with.  This is the first meal recipe in the cookbook that jumped off the page screaming "make for hubby ASAP!"  Needless to say, it's his favorite cheeseburger to date.  I adapted the recipe slightly to take these burgers over the top, as Guy would say.

Ingredients:

1 lb 80/20 ground beef
1 lb ground Italian sausage
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp Italian seasoning
2 T olive oil
1/4 lb pepperoni matchsticks
1/2 yellow onion, cut into one inch strips
2 cloves garlic, minced
1/4 cup cherry tomatoes, halved
pickled jalapenos (optional)
6 - burger buns, lightly toasted until warm
6 - slices cheddar/mozzarella cheese (Sargento)
6 - slices provolone cheese
Ketchup or marinara for buns

In a medium bowl, use your hands to combine the beef, sausage, salt, pepper, and Italian seasoning.  Divide into 6 equal size portions and form into patties.

In a cast iron skillet over medium high heat, add the olive oil.  When it's shimmering, add the pepperoni matchsticks.  Cook until just crisp, about 5 minutes.  Transfer to a paper towel lined plate.

In the same skillet, add the onion and cook for 5 minutes, then add the garlic and cook another minute.  Transfer mixture to same plate as pepperoni.

In the same skillet, add the burger patties and cook for 5 minutes on the first side.  Flip over and cook another 3-5 minutes.  Top each burger with and a slice of both cheeses.  Add a few ice cubes to the pan and cover with a lid for 3 minutes.  This will allow the cheese to melt.

Note:  You can obviously use an outdoor grill, indoor grill pan, or flat top to cook the burgers.

Toast the buns, spread some marinara or ketchup on each side, then place a burger on each.  Top with onions, pepperoni, cherry tomatoes, and jalapenos.  Enjoy!

Serve with Oven Baked Fries and Buttermilk Garlic Dressing. 

Taco Salad~2 Ways

 I had this brilliant idea to mix up our weekly taco night by making taco salads.  Then my grocery store didn't have any of the taco bowls.  I was bummed and still wanted to make them, so   I decided to use my jumbo muffin pan to make mini taco bowls using corn tortillas.  They were fine for my kids, but just not big enough to hold all of the good stuff I like on my taco salad. So I ended up making my taco salad on a big plate and topped it with oven baked crispy corn tortilla strips. I drizzled lots of my favorite Buttermilk Garlic Dressing and enjoyed every single bite.

The mini taco salad "bites" would be great appetizers or kid friendly portions.  They are cute and portable.  Football season is about to begin and appetizers are always on my mind.

Taco Beef Ingredients:

1 lb lean ground beef (93/7)
1/4 cup yellow onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 cup water

In a large skillet over medium high heat, brown ground beef.  Add onions and garlic and cook until translucent.  Stir in the taco seasoning and water.  Cover and bring to a boil.  Lower heat and simmer for 8 minutes.

Toppings:

shredded lettuce
shredded cheese
tomatoes
avocados
black olives
jalapenos

To make corn tortilla strips, preheat oven to 400 degrees.  Cut corn tortillas into strips.  Place in a single layer on baking sheet, spray with cooking spray, and sprinkle with kosher salt.  Bake until crispy, about 8 minutes.  

To make taco bowls, preheat oven to 400 degrees.  Wrap corn tortillas in moist paper towels and microwave for 30 seconds.  Fit tortillas in jumbo muffin tins, spray with cooking spray, and sprinkle with kosher salt.  Bake until crispy.

Assemble your taco salads the way your prefer, and enjoy! 

Crock Pot Beef Burgundy

This is my friend Shelby's recipe.  She shared it with me when I was dating my husband. Todd's a meat and and pasta lover, so this recipe definitely won over his heart.  I used the crock pot to make it because of this very hot summer.  You can also cook it in the oven for 2 hours.

Ingredients:

2 lbs beef stew meat, cut into bite size pieces
1 quart fresh mushrooms, cut into quarters
1 yellow onion, sliced
1 T butter
3 T Worcestershire
1 can cream of mushroom soup
1/2 package Lipton Onion Soup Mix
1/2 tsp black pepper
1 cup red wine, or beef broth
fresh pasta, cooked per package instructions (I used fettuccine)

Thickener:
2-3 T corn starch
1/4 cup cold water

In a crock pot, add the stew meat, mushrooms, sliced onions, butter, and Worcestershire.  Spread the cream of mushroom over top.  Sprinkle 1/2 package onion soup mix and pepper over soup.  Pour over red win (or beef broth).  Do not stir.  Cover and turn the crock pot on high.  Cook for 5-6 hours on high until the stew meat is tender.  
Note:  You can also cook in a dutch oven at 350 degrees for 2 hours.    

When ready to serve, make the thickener by stirring together the corn starch and cold water in a glass.  Add to the beef burgundy, stir well, and let simmer until thickened.  Serve over pasta.  Enjoy!  

Texas Oven Roasted Beef Brisket

This is a simple brisket with a spicy dry rub that slow roasts in the oven. You can serve with barbecue sauce if you prefer, or drizzle over some of the pan drippings.  Either way, it's really good!  This is a Paula Deen recipe that I have been making since 2007.  I have made some minor changes throughout the years.  My family absolutely loves this recipe.  Leftovers are great on sliders or as a sandwich.

Ingredients:

4 pound beef brisket, trimmed
2 cans low sodium beef broth
1 T mesquite liquid smoke
2 bay leaves
1 yellow onion, sliced

Dry Rub:

2 T chili powder
1 T kosher salt
1 T garlic powder
1 T onion powder
1 T black pepper (or less if you don't want spicy)
2 T brown sugar
2 tsp dry mustard
1 bay leaf, crushed

Preheat the oven to 325 degrees.  Rinse the beef brisket well and place in a large roasting pan. 

In a bowl, combine all dry rub ingredients and stir well to combine.  Sprinkle generously on both sides of brisket and rub and press into brisket.  I usually have extra dry rub leftover and save it in a resealable bag for next time.  Roast uncovered for 45 minutes.

Remove the brisket from the oven, and decrease the heat to 300 degrees.  Add the beef broth, liquid smoke, bay leaves, and onion to the roasting pan.  Cover tightly with foil and return to oven for 3 hours.  Check the liquid, and add more beef broth or water if needed, and return to oven until fork tender, about 1 more hour. 

Let the brisket rest on a cutting board.  You can either slice across the grain into long strips, or shred with the grain.  My family prefers brisket shredded.  Place on a serving platter and pour over some of the pan drippings.  Enjoy!

Olive Oil~Herb Marinated Rib Eye Steaks

This is the perfect steak for a stay-date-night.  We have lots of these nights, and always include our girls.  I have been using my fresh herbs from the garden on steaks, potatoes, chicken, and shrimp.  They add so much flavor to any dish. 

I served these juicy steaks with creamy herb scalloped potatoes and tossed salad.  This is more of a method than a recipe.  The steaks are marinated in extra virgin olive oil, fresh herbs, and spices.  Then are seared in a screaming hot cast iron skillet and finished off in the oven. 

Ingredients:

Boneless Rib Eye steaks
Extra virgin olive oil
fresh rosemary, chopped
fresh oregano, chopped
fresh thyme, chopped
kosher salt
black pepper
garlic, minced

Place steaks in a deep casserole dish.  Drizzle generously with olive oil.  Add chopped herbs, spices, and garlic.  Turn steaks over and get marinade all over.  Cover with plastic wrap and refrigerate for 2 hours.  Turn steaks over and let marinade in the refrigerator for another 2 hours.   

Remove steaks from fridge and let them come to room temperature.  Preheat oven to 450 degrees.  On the stove top, heat up a large cast iron skillet over high heat.  Add some olive oil, then add steaks to the pan.  Let sear for 5 minutes on the first side.  Turn over and let sear 3 minutes.  Turn off heat and place skillet in the oven. 

Cook until done to your liking.  I cooked ours in the oven for about 5 more minutes for medium-rare.  Remove steaks from skillet to a cutting board and let rest for at least 5 minutes to let the juices redistribute.  Slice and serve.  Enjoy!  

Garlic Studded Italian Pot Roast~2 Meals

This is definitely a comfort Sunday meal.  The leftovers are even better the next day on a fresh roll or sandwich bread.  You can prep everything early in the day and let it braise in the slow cooker all afternoon.  Your house will smell divine!  I cook potatoes, onions, and carrots with the roast, mostly for flavoring the gravy.  My picky family has to eat mashed potatoes with their pot roast, and can't eat mashed potatoes without corn.  My kids pile their corn on top of the mashed potatoes and gravy, just like I used to do when I was little.  Now, I take a forkful of mashed potatoes and gravy, then dip it into my corn...some things never change!

Ingredients:

Chuck Roast
2 garlic cloves, sliced thin
2 garlic cloves, minced
kosher salt
black pepper
1 T Italian seasoning
1/2 tsp dried thyme
1 white onion, cut into chunks
2 potatoes, cut into chunks
1 carrot, cut into chunks
1 can reduced sodium beef broth

Cut several deep slits in the top of roast, and insert sliced garlic.  Season both sides liberally with kosher salt and black pepper. 

Place the cut up vegetables in the bottom of the slow cooker.  Sprinkle the Italian seasoning, dried thyme, and minced garlic over top, then pour in the beef broth.  Place the roast on top of the vegetables.  Cover and let cook on high for 6 hours, or until fork tender and easily shreds.  You can also cook it on low for 8-10 hours. 

When the roast in ready, remove to a plate and cover with foil to keep warm.  Strain the cooking liquid (gravy) into a small sauce pan, and either serve the flavorful veggies or discard.  Make a slurry to thicken the gravy by stirring together about 3 T corn starch + 3 T cold water in a small glass, then pour into the gravy.    Cook over medium low heat until thickened.  Taste and adjust seasonings. 

My Italian pot roast sliders the next day were oh so good!  That's why they are pictured 1st above.  I slathered the King's Hawaiian sweet dinner rolls with mayonnaise, topped with warm pot roast and gravy, then sprinkled on some shredded monterey jack cheese.  I could seriously eat these every day!  Enjoy!

Caramelized Onion, Swiss, and Avocado Beef Sliders

The weather has been absolutely perfect this week in Texas.  We grilled up these delicious little sliders on my hubby's day off.  You can top them any way you like.  Our other favorite way is with cheddar cheese, bacon, and pickled jalapenos (pickles for the kiddos).  Any way you make them, I guarantee they will go good! 

Ingredients:

1 1/2 lbs ground beef (80/20)
1 T Montreal steak seasoning
1/2 tsp garlic powder
4 T A-1 steak sauce, or your favorite
1 T Worcestershire sauce
1 pkg 12-count dinner rolls (I used King's Hawaiian sweet rolls)
caramelized onions
sliced avocados
Swiss cheese

In a large bowl, add ground beef, steak seasoning, garlic powder, steak sauce, and Worcestershire sauce.  Use hands to mix, but don't overwork the meat.  Roll into 1 1/2 inch balls, making a slight indention in the top (this helps burger to not puff up in the middle). 

You can either cook them on a hot grill outside, or use an indoor grill pan or cast iron skillet.  Cook to desired doneness.  Assemble and enjoy!

Quick and Easy Beef Stroganoff

Beef Stroganoff is one of my hubby's favorite dinners.  It's one of the dishes I would make for him on special occasions when we were dating.  I have not made my man his stroganoff in quite a while, so I thought it would be perfect for our Sunday dinner. 

I normally use stew meat, which takes a few hours to get nice and tender.  I recently viewed a recipe over at My Baking Addiction that uses Chuck Roast and takes about an hour to cook.  That's my kind of Sunday dinner! 

My hubby enjoyed his beef stroganoff and even took the leftovers to work the next day!  He doesn't usually eat leftovers, so I must have done something right.  My girls ate every bite too!  Serve this up with a salad, and you have an amazing meal!

Ingredients:

2 pounds Beef Eye Roast
kosher salt
black pepper
3 cloves garlic, minced
2 green onions, green and white, sliced
1/2 cup red wine
1 T unsalted butter
2 T olive oil, divided
8 oz. button mushrooms, sliced
1 white onion, sliced into half moons
4 T flour
2 cans beef consomme
1 T Dijon mustard
3 T worchestershire sauce
1/4 tsp garlic powder
1/4 tsp dried thyme
1/2 cup regular sour cream
sliced green onions, to garnish
1 lb egg noodles, cooked per package directions

Remove most of the fat from roast and cut into strips 1/4 inch thick by 2 inches long.  Season beef with kosher salt and black pepper, and place into gallon size zip lock bag.  Pour in the red wine, garlic, and green onions.  Seal shut and place in the refrigerator to marinade for 30 minutes. 

Remove the beef from the refrigerator.  Use a large slotted spoon to remove beef from marinade, and set on a paper towel lined plate and pat dry.  Reserve the marinade for the sauce later.  In a large deep skillet over medium high heat, melt the 1 T butter and 1 T olive oil.  Add the beef and cook for 2 minutes per side.  Remove from the pan and set aside.   

Add the mushrooms and white onions to the pan, and saute for 5 minutes.  Add the other 1 T olive oil and whisk in the flour, cooking for 1 minute.  Slowly whisk in the beef consomme and reserved red wine marinade.  Stir in the Dijon, Worchestershire, garlic powder, and thyme.  Add the beef back to the pan.  Cover and bring to a boil.  Lower heat and and simmer until beef is tender, about 30-45 minutes.  When ready to serve, turn off the heat and stir in the sour cream.  Taste and adjust seasonings.  Stir in egg noodles.  Serve up and garnish with sliced green onions and a dollop of sour cream.  Enjoy!

French Dip Egg Rolls with Au Jus

This is a perfect appetizer for your Super Bowl party.  These baked egg rolls are filled with lean roast beef, muenster cheese, pepper jack cheese, sauteed white onions, garlic, and flavored with Worcestershire and Tabasco.  You can use any of your favorite cheeses.  I enjoyed the mild smoky muenster and spicy pepper jack cheese together.  I made a simple Au Jus and a Buttermilk Garlic Wing dipping sauce.

Ingredients:

1 package egg roll wrappers, found in refrigerated produce section
1/2 small block muenster cheese, cut into small cubes
1/2 small block pepper jack cheese, cut into small cubes
1 T unsalted butter
1 tsp olive oil
1 white onion, sliced
2 cloves garlic, minced
1/2 lb lean deli roast beef, chopped
2 T Worcestershire
dash of Tabasco sauce
black pepper
egg and 1 T water, for egg wash

Au Jus:

1 can beef consomme
2 T Worcestershire
black pepper
garlic powder

Preheat oven to 425 degrees.  Line a baking sheet with foil.

In a skillet over medium heat, melt butter and olive oil.  Add onions and cook until tender, about 5 minutes.  Add the garlic and cook another minute.  Add the roast beef, Worcestershire, Tabasco, and black pepper.  Simmer for 5 minutes.

Meanwhile, prepare the au jus.  In a small sauce pan over medium heat, add the beef consomme, Worcestershire, black pepper, and garlic powder.  When the onion/roast beef mixture is done, strain it over the au jus pan (you want all those flavorful juices in your dipping sauce), then set the roast beef aside to cool.  Simmer the au jus for about 10 minutes.  Transfer to a serving bowl and garnish with sliced green onions, if desired. 

In a mixing bowl, stir together the cheeses and cooled roast beef mixture.  Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet.  Brush the tops with egg wash and sprinkle with garlic powder and black pepper.

Bake for 12 minutes, or until lightly golden brown and crispy.  Serve with warm Au Jus and Buttermilk/Ranch Wing dipping sauce.  You might also like these Philly Cheese Steak Egg Rolls I recently posted.  Enjoy!

Linked up at:

This Weeks Cravings
Tailgating Time
Tempt My Tummy Tuesday
Potluck Sunday

Honey BBQ Cheesy Sloppy Joes

OK, so the South Beach Diet is off.  It just wasn't my kind of life!  That being said, I love a good and messy Sloppy Joe!  So when I saw these on SteakNPotatoesKindaGurl this morning, I just knew I had to make them.  I already had some fresh bakery club rolls in the pantry and lean ground beef in the fridge.  These were the perfect amount of sweet and plenty sloppy.  They were fabulous!  The original recipe from Tried and True Cooking With Heidi is an open faced sandwich using Texas Toast as the base, which is how my hubby will probably want to eat his tonight when he gets home from work.  I used hot dog buns for my girls since they have little bitty mouths.  Whatever bread you decide to use will work just fine to soak up all those juices.

Ingredients:

1 lb lean ground beef (93/7)
1/2 yellow onion, diced
1 can petite diced tomatoes, drained
1/2 cup ketchup
1/2 cup Honey BBQ sauce
3 T Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
dash of cayenne pepper
shredded cheddar jack
Club rolls/hamburger buns, or bread of choice

In a large skillet over medium high heat, brown ground beef until cooked through and no longer pink.  Add the onions and cook for 5 minutes.  Drain off the grease.  Add the tomatoes, ketchup, BBQ sauce, Worcestershire, and spices.  Stir well and cover.  Lower heat and simmer for 15 minutes, stirring occasionally. Uncover and simmer another 5 minutes until mixture is thickened up.

I have a little trick I use when eating sloppy joes on rolls or buns.  I hollow out the center of both the top and bottom insides before adding the sloppy joe filling.  This way, it stays in the roll instead of falling out onto your plate, the floor, your shirt, your jeans, your shoes...you get the point! 

Serve up on some warm toasted buns and top with shredded cheese.  I made some Oven Baked Onion Rings on the side.  I'm still full and only ate half...Enjoy!

   

Bean and Taco Meat Loaded Tostadas

This is a quick weeknight meal that I know everybody, including your kids, will love!  These tostadas can be topped with your favorites.  We like to set out all the toppings and make our own.  The taco meat is very flavorful, using a homemade taco seasoning and simmering until nice and thick.  I use fat free refried beans and bake the corn tortillas until nice and crispy.  Serve with some Mexican or Spanish Rice.

Ingredients:

1 lb lean ground beef (93/7)
1/2 yellow onion, chopped
2 cloves garlic, minced
1 cup cold water
1 T corn starch

Taco Seasoning:
1 T chili powder
2 tsp smoked paprika
2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
pinch red pepper flakes

Corn tortillas
Cooking spray
1 can fat free refried beans

Toppings of choice:

Shredded lettuce
Shredded cheese
Tomatoes
Sour cream
Hot sauce/picante sauce
Guacamole/diced avocados
Pickled jalapenos

Preheat oven to 400 degrees.  Place corn tortillas on a non-stick baking sheet and spray with cooking spray.  Sprinkle with kosher salt.  Bake for 8 minutes, or until lightly golden brown and crispy.

In a large skillet over medium high heat, brown ground beef until cooked through.  Add the onions and cook until tender.  Add the garlic and cook another minute.  Add the taco seasoning ingredients, and cook for another minute while stirring..

In a glass measuring cup, stir together 1 cup cold water with 1 T corn starch.  Add to the skillet and stir well.  Reduce heat to medium low, cover, and simmer for 10 minutes.  Sauce will be nice and thick.

Meanwhile, heat the refried beans and prepare toppings.

Assemble your tostadas, layering refried beans, taco meat, then your favorite toppings.  
Enjoy

Deconstructed Individual Surprise Beef Wellingtons

It's time to celebrate!  We finally finished preparing our 2010 taxes.  I made our family a gourmet meal to enjoy at our fancy formal dining room table we only use for holiday meals.  The girls stayed up late, and we ate ice cream after dinner.  It was the perfect evening at home!

I am a huge fan of Hell's Kitchen and the infamous Gordon Ramsay.  I have admired his Beef Wellingtons throughout all the seasons of Hell's Kitchen.  I wanted to make it a little fancier by making them in individual pockets of puff pastry, with the sauce on the outside.  I topped the tenderloins with a flavorful garlic and thyme cream cheese.  The baby portobello mushroom sauce was made with red wine, beef consomme, balsamic vinegar, and rosemary.  There are a lot of flavors going on here, and the sauce was just a little extra something.  A little bit of this sauce goes a long way. 

This is definitely a weekend or celebratory meal as it takes some time to prepare.  I served it with Parmesan Crusted Roasted Green Beans and Roasted Rosemary potatoes.  Delish!

I tried to document the process thoroughly, but my kitchen lighting is the worst at night.  

Beef Wellington Ingredients:

1 1/2 lb beef tenderloin, cut into 4 individual steaks (about 3/4 inches thick)
kosher salt
black pepper
1 T canola oil
1 T olive oil
1 sheet puff pastry, thawed
4 oz. cream cheese, very cold
3 cloves roasted garlic, or 1/2 tsp garlic powder
1 stem fresh thyme leaves

Preheat oven to 400 degrees.  Dry the steaks thoroughly with a paper towel, and season with kosher salt and pepper. 

In a large cast iron skillet on high, heat the canola and olive oil until smoking.  Add the seasoned steaks and sear them on the first side for 3 minutes.  Turn them over and sear the other side for 2 minutes.  Use tongs to help you sear the sides of all steaks.  This will help seal in the juices while they are baking inside the puff pastry.  Remove to a plate and let rest in the refrigerator for 10 minutes. 

In a small bowl, mix together the cream cheese, garlic, and fresh thyme.  Refrigerate until you are ready to assemble. 

Unroll the thawed puff pastry onto a lightly floured surface.  Roll about 1/2 inch on all sides.  Cut into 4 equal squares.  Place a steak into the middle of each puff pastry square.  Top with 1 oz. of the cream cheese mixture. 

Brush the edges of pastry with egg wash.

Turn the steaks over so they are now cream cheese side down. 

Fold the puff pastry sides up over the steak, and press to seal.  Turn them back over and brush surface with egg wash.  Score lines in the top using a sharp knife.

Place the wrapped steaks on a baking rack over a jelly roll pan.  This will catch the steak juices, if any come out, and will help the bottom of the pastry cook.  

Bake for about 20 minutes, or until lightly browned.  This should bring them to about medium-rare doneness.  Remove from the oven and let them rest on the hot pan for about 5 minutes.  They will continue to cook to a true medium.  At least this was my experience.  You can always use a meat thermometer to test doneness.

Baby Portobello Mushroom Sauce:

2 T unsalted butter, divided
1 T olive oil
8 oz. baby portobello mushrooms, sliced
3 shallotts, sliced thin
1/2 cup red wine
1 can beef consomme
2 T balsamic vinegar
fresh rosemary sprig (optional-adds tons of flavor)
black pepper

In a large skillet over medium heat, melt 1 T butter and olive oil.  Add the portobello mushrooms and saute until tender, about 5 minutes.  Add the shallotts and cook for 2 minutes.  Stir in the red wine and let simmer until most of it is absorbed or evaporated, about 3 minutes.  Stir in the beef consomme and balsamic vinegar.  Throw in the whole rosemary sprig (will remove later). 

Turn heat to low and let simmer until sauce is reduced by half, pictured below.  If the sauce reduces too much and tastes too salty, add some water.  Remove the rosemary sprig.  Stir in the other 1 T butter.  Taste and season with black pepper.

After the steaks have rested,  plate up and top with mushrooms and drizzle with sauce.    Enjoy!

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Tuesdays at the Table (All the Small Stuff)

Tempt My Tummy Tuesday (Blessed with Grace)

Tuesday Night Supper Club #25 (Fudge Ripple)

Reuben Phyllo Cups

We recently attended my hubby's work Christmas party.  During the cocktail hour, they served mini Reuben pockets.  It was like a Reuben sandwich inside pizza dough balls.  I lost count at how many hubby ate throughout the 2 hours.  I just knew that I would need to recreate these at home for our next family party.  These were made for our New Year's Day party where we watched our TCU Horned Frogs win the Rose Bowl.  We should have lots of good luck and prosperity since we ate cabbage in both the Reuben cups and creamy cole slaw.  I also made Shannon's southern style black eyed peas.  They were Delectalicious! 

I was short on time, so I decided to buy some mini phyllo cups.  These were simple to make with only a few ingredients.  I also used pastrami instead of corned beef.  I hope you enjoy them as much as my hubby. 

Ingredients:

1 - 15 count mini phyllo cups (found in frozen section of grocery store by desserts)
1/4 lb sliced pastrami deli meat, diced
Spicy deli mustard
1/4 cup prepared sauerkraut, chopped
4 slices Swiss cheese, diced
Thousand Island dressing

Preheat the oven to 350 degrees.  Place the mini phyllo cups in a mini muffin pan or line up on a baking sheet.  Place some pastrami in each phyllo cup, squirt in some deli mustard, add some sauerkraut, and top with Swiss cheese.  Bake for 5-7 minutes, or until cheese is melted.  Serve with some Thousand Island dressing.  I told you they were easy to make.  Enjoy!

Philly Cheesesteak Egg Rolls

My hubby saw Guy Fieri make some Philly Cheesesteak egg rolls on Guy's Big Bite one day and has been asking me when I'm going to make them ever since.  My hubby told me how I should make them and I went from there to figure out the rest.  These were served with some spicy mayonnaise dipping sauce and were  so good.  I forgot to take pics of the inside of the egg rolls, but it looked just like a cheesesteak sandwich.

Ingredients:

1 package egg roll wrappers (refrigerated section in produce area)
1 T butter
1 large white onion, cut into thin strips
4 oz. mushrooms, sliced
kosher salt
black pepper
2 cloves garlic, minced
6 thick slices deli roast beef, diced
6 slices provolone, diced
egg and water (for egg wash)
garlic powder

Mayonnaise Dipping Sauce:

1/4 cup mayonnaise
1 T milk (to thin sauce)
hot pepper sauce, to taste
pinch paprika
kosher salt
black pepper

Preheat oven to 425 degrees.  Line a baking sheet with foil.

In a large skillet over medium heat, melt the butter, then add the onions, mushrooms, salt, and pepper.  Cook until mushrooms and tender and onions are slightly browned.  Add the garlic and cook another minute.  Add the roast beef and cook for 3 minutes.  Transfer to a bowl and allow to cool.  After it has cooled to room temperature, add the provolone cheese and stir.

Beat an egg with 1 T water to make an egg wash.  Take an egg roll wrapper and place it on a work surface on the diagonal.  Brush all 4 edges with egg wash.  Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper.  Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner.  Lay them seam side down on prepared baking sheet.  Brush the tops with egg wash and sprinkle with garlic powder.  

Bake for 15-18 minutes, or until lightly golden brown.  Place on a paper towel to drain excess grease. 

In a small bowl, whisk together all mayonnaise dipping sauce ingredients.  Serve with warm Philly Cheesesteak Egg Rolls.  Enjoy!

Spaghetti and Mozzarella Stuffed Meatballs

My hubby and I were eating lunch yesterday afternoon when he turned to me and asked, "What's for dinner?  Or are we ordering in again?"  I was like uh oh, I guess I need to figure out a nice dinner to make on his day off work.  He usually gets his dinner heated up when he gets home from work.  We enjoy when he's home to eat with us at the dinner table.  My hubby is a meat, potato, and pasta man.  I decided to throw together my own meat sauce and meatball recipe using what we had in the fridge and pantry.  I was a bit sad that we were out of fresh mushrooms, but my family didn't mind at all.

I used both lean ground beef and Italian sausage in the meat sauce and meatballs.  I used half in each and it made plenty of meatballs with leftovers.  These meatballs were so moist and tender.  They were the best I've ever made or tasted.  Spaghetti is one of those meals that is really good reheated the next day.  I just had some for lunch after taking some daytime pictures of our delicious dinner.   

Meat Sauce Ingredients:

2 Italian sausage links, casings removed
1/2 lb lean ground beef
1 yellow onion, diced
2 cloves garlic, minced
1 T Italian seasoning
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
3 - 15 oz cans tomato sauce
1 - 15 oz can diced tomatoes with juice

In a large stock pot, brown the sausage and ground beef.  Add the onions and cook until translucent.  Add the garlic and cook another minute.  Add the seasonings, tomato sauce, and diced tomatoes.  Stir well and bring to a boil.  Lower the heat and simmer for 30 minutes until the sauce has slightly thickened. 

While the sauce is simmering, you can make the meatballs. 

Meatball Ingredients:

3 Italian sausage links, casings removed
1/2 lb lean ground beef
1/4 cup yellow onion, finely diced
2 cloves garlic, minced
2 tsp Italian seasoning
Kosher salt
black pepper
2 eggs, beaten
1/4 cup milk
1 cup Italian seasoned bread crumbs
grated parmesan
fresh small mozzarella balls (found in specialty cheese section by deli)

In a large bowl, put all the meatball ingredients except the mozzarella balls.  Use your hands to mix together.  Take a handful of the meat and put a mozzarella ball in the middle.  Form the meat around the mozzarella ball and place them on a baking sheet.

In a large skillet on medium high heat, add some olive oil.  Brown the meatballs on all sides in batches.  When the meat sauce is ready, add the browned meatballs.  Make sure the meatballs are pushed down into the sauce, cover, and let cook on low heat for about 15 minutes, or until completely cooked through.

Toss cooked pasta with meat sauce and serve sprinkled with grated parmesan.  Enjoy!