Beefy Nachos

This past week I was trying to think of what I wanted to make for our "Mexican" food (which we typically have once a week). The only problem is I am out of tortillas and tostada shells that I typically use for those meals.  So I thought, "What about nachos?"

Then I found this recipe.

It reminds me a lot of the tostada recipe I use but with chips instead (and quicker).  So I decided to give it a try.

I am happy to report that we have a new "easy go to" recipe!

Ingredients:
1 lb browned ground beef (I always use 1.5 because that is how it comes packaged)

1 envelope Taco seasoning (or a homemade version which is what we do)

1 can refried beans (in the future, I will use two...I only had one on hand this time)

1/2 cup chopped onion

1 cup cheese (I use a Mexican mix)

Tortilla chips

Optional: Sour cream, salsa, tomatoes, avocado, lettuce, olives, etc.

Directions:
Preheat oven to 400.  

Add taco seasoning to ground beef according to package directions. Since I use homemade seasoning, I just added about 1/2 cup water.  Simmer for just a little bit.

In a casserole dish (or in a cast iron skillet which is what I did), spread the refried beans. 

Sprinkle the onion on top. I also added some cilantro just because I love cilantro.

Spread ground beef on top. 

Bake for 15 minutes.

Top with cheese.

Bake for an additional 5 minutes.

The original recipe suggests tucking the chips around the edges of the mixture for the last 5 minutes but we ended up just putting some of this on our own chips.

Like I said, simple but good.

As you can see, I added avocado, sour cream, and salsa. 

Yum!

Creamy Spaghetti Bake

I am still alive.

Still cooking.

Still snowed in.

For five days now.

And apparently I'm not too motivated to blog this week.  Or last. :)

But I am going to break the dry spell.  And at least try to look productive.

I have seen a recipe like this all over Pinterest, so I decided it was time to try it. I mean, it is pasta and cheese.  How can I go wrong?

What I liked about this recipe (other than the pasta and cheese and creamy taste) is that it was easy.

And I like easy so much.

Even on snow days.

Ingredients:
1 pound spaghetti, cooked and drained
1 pound ground beef, browned (or in our case, 1 1/2 pounds)
1 jar spaghetti sauce (or homemade sauce in our case)
8 oz cream cheese, room temperature (that part is important...mine wasn't quite room temperature)
8 oz sour cream
8 oz cottage cheese (I omitted this part...it was just too much for me)
1 cup shredded cheddar cheese

Directions:
Pre-heat oven to 350.

Mix meat and sauce together.

Mix the cream cheese and sour cream (and cottage cheese if desired) together. I would recommend using a mixer for this. By hand, it is hard to mix it well.

Layer in a 9 x 13:
spaghetti (1/2)

cream cheese mixture (1/2)

meat mixture (1/2)

spaghetti (1/2)

cream cheese mixture (1/2)

meat mixture (1/2)

Top with shredded cheese.

Bake for 20-30 minutes.

Enjoy!

It makes a LOT.

We ate ours with Rhodes bread (garlic salt/butter on top) and corn.  A salad would have been nice but I didn't have any on hand.

Happy Cooking!

Reba

French Dip on Homemade Sub Rolls

The other day I really wanted to make French Dip. And that is fairly easy.  But the hard part for us is finding the rolls for sandwiches that don't contain a lot of things we avoid (like preservatives).

So I did a quick search via Internet and found this recipe.  It had great reviews.  And it didn't look too hard.

So one night, after a long day of school and parent/teacher conferences, I threw them together.

A little while later I had this most amazing scent coming from my kitchen.

Homemade rolls.

When I took them out of the oven, I just had to have a little nibble.

Yum.

My teenager wandered in, ready to sample.  Or devour.  Whichever I would allow.

The next night we ate our French dips on these rolls.

And they were still delicious.

Here is the recipe for the rolls...
Ingredients:
2 packages (or 5 tsp) active yeast (I use instant)

3 cups warm water (divided...1/2 cup and 2 1/2 cups)

2 Tbsp sugar divided (1 and 1)

1/4 cup vegetable or olive oil (I used olive because I LOVE olive :)

1 Tbsp salt

5-9 cups all purpose flour (I think I used close to 8 but I lost track)

sesame seeds (optional)

Directions:
 Dissolve the yeast in 1/2 cup water.  Add 1 Tbsp sugar.  Let it sit for about five minutes.  It should kind of "foam" up.

After a few minutes, add the remaining water and sugar.  Add in the oil and begin adding flour (about 4 cups).  Add in the salt.

Knead to make a soft dough, adding flour as needed until it is "not sticky", about 6-8 minutes.  Do NOT over-knead.

Form into a ball and place in a lightly oiled bowl (again, I used olive oil).

Cover and let rise, about 45 minutes.

Punch down the dough and divide the dough into small pieces.  The original recipe called for 18 pieces; I decided 16 was easier so my buns were just a bit bigger.  Shape the pieces into an oval.  I need to work on my shaping skills but thankfully that doesn't affect taste. :)  Place on a greased baking dish, about 2 inches apart.

Use scissors to cut a small slash across the top of the buns.

Cover and let rise for about 20 minutes.

Pre-heat the oven to 400 degrees.

Add sesame seeds if desired.

Bake for 12-18 minutes, until golden brown.

Enjoy!

They were my favorite "sub" roll that I have made so far.  The original recipe is A LOT so if you don't want that many, I would just halve the recipe. I ended up freezing our leftovers for future meals.

Onto the French dip.

I had a recipe I liked for French dip but with changes in diet around here, I had to re-think some recipes. That was one.  Thankfully one day a good friend of mine posted this recipe.   Perfect!  All things I could use or improvise.

So, here is my version based on her version. :)

French dip
Ingredients:
1 lb thin cut sirloin steak  (I actually use a bigger sirloin though I have never weighed it)
14 oz beef broth (though I add a whole container since I am using a bigger sirloin)
1 packet onion soup mix...this is where I have to improvise.  I make my own using the following recipe instead of using a packaged mix:
  8 teaspoons dried onion flakes
1 1/2 teaspoons dried parsley
1 teaspoon onion powder
1 teaspoon turmeric
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground pepper 

Directions:
Combine soup mix and beef broth and pour over the sirloin in the crockpot.

Cook on low for 6-8 hours.

Shred meat with a fork.

I had provolone cheese on hand for those who wanted cheese.

We then ate it on our buns (which we toasted slightly in the oven).

And of course, we used the "au jus" from the crockpot for the dipping part.

Yum.

Easy and yum.

Enjoy!

Reba

Taco Pie

 

The other night, I needed a quick and easy recipe.  I was kind of craving Mexican food but didn't have the time or energy to make tacos or tostadas.  And though my kids LOVE Taco Pasta Bake, they had had it not that long ago.  Then I remembered a dish that we had when I was a child.  Taco Pie.  I rummaged through my family cookbook and found the recipe.  Easy.  Quick.  Perfect for us.

One little note:  This is very similar to Easy Cheesy Beefy Crescent Squares but with a Mexican twist.  One of the kids noticed that right away.

Ingredients:
1 lb ground beef, browned

1 packet taco seasoning prepared according to directions on package (I just use a homemade version and 1/4 cup of water)

8 oz sour cream

1-2 cups cheddar cheese (I actually used a Mexican blend)

1 cup crushed corn chips

1 tube crescent rolls

Directions:
Preheat oven to 375.

Roll the crescent rolls out (and up the sides of) into a pie dish.  (I sprayed cooking spray so it wouldn't stick)  Honestly, next time, I think I will roll this out into a bigger dish like a 11x7.  My crescent rolls puffed up a LOT, leaving little room for the meat. The crescent rolls wouldn't necessarily go up the sides of the dish like it does the pie dish but that is okay with me...

Bake at 375 for about 15 minutes.

Meanwhile, add the taco seasoning/water to the ground beef.  Simmer for a few minutes.  Remove from heat and add in the sour cream.

Once the "pie crust" is baked, layer with 1/2 of the crushed chips, 1/2 of the cheese, the ground beef mixture, the remaining chips, and the remaining cheese on top. 

Bake for another 10-15 minutes.

Enjoy.

Like I said, very simple, very quick.

I think we had 1/2 of a serving left at the end of dinner; I ate it the next day for lunch. :)

Reba

Burrito Casserole

I almost didn't put a picture on because this sure does not do the dish justice.

I will direct you to the original recipe which has a MUCH nicer picture...just click here.

I saw this on Pinterest one day and thought, "We might have to try this..."

It is similar to another recipe I have made but I like trying new things.

SO glad I did.

Yum.

I wanted to eat the whole thing myself.

At least until I calculated calories.

One serving (more or less) was plenty for my waistline.

Even though my taste buds asked me to go back for more.

What doesn't help at all is that I served it with chips (and for me, guacamole).

Major calories.

But, oh, so good.

By the way, hubby used chips to scoop up the casserole...he really liked the added crunch.

Ingredients:
1 lb ground beef or turkey (except in our case, we use 1.5 lbs since that is how our meat comes)

1/2 onion, diced

1 package taco seasoning (I actually make my own...will try to post that soon)

6 flour tortillas, torn into pieces

1 can refried beans

2-3 cups sharp cheddar cheese (I used Colby Jack; I think Mexican cheese would be good too)

4 ounces sour cream (I confess, I used 6-8 ounces)

1 can cream of mushroom soup

Directions:
Preheat the oven to 350.

Brown the ground beef with the onion in a skillet over medium/medium high heat.

Drain (if needed).

Add the refried beans and the taco seasoning and continue to heat over low/medium heat.

Meanwhile, mix the sour cream and the cream of mushroom soup together in a separate bowl.

Layer in a large casserole dish:
half of the sour cream/soup mixture
half of the torn tortillas
the meat/beans mixture
half of the shredded cheese

Then repeat.

Bake uncovered for 20-30 minutes.

Like I said, it was good stuff.

We WILL be having this again.

(I had just enough for one bowl of leftovers which are now gone because I ate them up)

Happy cooking!
Reba

Sesame Beef Wraps

We have become quite a fan of "Asian inspired" foods.  Toasted Sesame Oil is one of my new favorite ingredients forever. I LOVE the way it smells and tastes...worth every cent.

So when I saw this recipe (I think on Pinterest but I am not totally positive), I knew I had to try it.

I happened to have some flank steak in the freezer, not enough to make a steak dinner but enough for a meal like this. So I pulled it out for this recipe.

And it was good stuff.

We will have this again (though not too often; I can't afford flank steak very often).

Ingredients:
2 cloves of garlic, minced

1 tsp sugar

2 Tbsp soy sauce

1 Tbsp sesame oil (YUM!)

1/4 tsp ground ginger

1 tsp rice vinegar

1 Tbsp toasted sesame seeds

Freshly ground black peppercorns

1 lb flank steak cut thinly against the grain

oil

Butter lettuce leaves (I had a hard tine finding them...I had to buy a LIVE lettuce plant from the grocery store, roots intact. That being said, these are great leaves for wraps!)

Optional toppings:  Shredded carrots, brown rice (cooked), green onions, etc.

Sauce ingredients:

2 cloves of garlic, minced

1/2 tsp sugar

3 Tbsp soy sauce

1 Tbsp rice vinegar

1/2 tsp sriracha chile sauce (I omitted due to food issues here)

1 tsp sesame oil

1 Tbsp green onion, chopped

1/2 Tbsp toasted sesame seeds

1 Tbsp water

Note:  Since many of the marinade ingredients AND the sauce ingredients are the same or similar, I would make them both at the same time. I didn't pay attention to that part when I made it. :)

Directions:
Mix together the garlic, sugar, soy sauce, sesame oil, ginger, rice vinegar, sesame seeds, and peppercorn.  Pour into a large ziplock bag and add the flank steak. Refrigerate 1-3 hours (or longer if needed).  Like I said above, it would make sense to go ahead and mix the sauce ingredients and refrigerate until needed.

 When ready to cook, heat about 1/2 Tbsp oil in a large skillet.  Put about half the meat in the skillet and brown. 

Once it cooked through, place that meat in a serving dish.

Add about 1/2 Tbsp more oil to the skillet and cook the remaining meat.

I just put all of the foods on the table and let the family build their own. Some don't like lettuce, so they just put the meat on top of rice. I put some rice on lettuce then added the meat and carrots and dipped in the sauce. 

Very quick, very good!

Reba

Hamburger Gravy

It isn't anything fancy.

And the picture doesn't help advertise it at all.

But it was good.

How do I know?

There was NOTHING left.

Nothing.

I try to do "breakfast for dinner" just about every week. But I don't want to do the same thing over and over again.

Recently on Facebook, someone posted about having "hamburger gravy".  I have had it on my mind ever since.

So last night I rolled out some buttermilk biscuits (a first for me...I need more practice in that department).  I fried up some hashbrown potatoes (need to practice that too).  And I made a little hamburger gravy. Basically it is a white sauce (very similar to the starts of baked potato soup) and I added in some browned hamburger meat.  Then we poured it over the biscuits and the potatoes.

Yum.

It was just right for a cool evening.

(Note: Sausage would be good too...just not everyone in my crew likes sausage)

Ingredients:
6 Tbsp butter (I use unsalted)
6 Tbsp flour (all purpose)
3/4 tsp salt (more or less to taste)
3 cups of milk
1 lb ground beef, browned

Directions:
Melt butter over low heat in a saucepan.

Add flour and salt and stir until smooth and bubbly.

Remove from heat temporarily and add in milk.

Return to heat (I upped it to medium) and stir continuously until thickened.

Add in ground beef when the sauce is thickened as wanted.

It took about 10 minutes for mine to get pretty thick.

The key is to keep stirring so it doesn't burn on the bottom.

Like I said, nothing fancy. But it was good.  Apparently.  Because now it is all gone. :)

Reba

Crockpot Beef Tips in Gravy

On our last day of our January Grocery Challenge, I was running out of ideas on what to make.  I knew I had some stew meat in the freezer, so that seemed like a starting point. I had pinned a few beef tips recipes, so I quickly perused them to see what would work.  The recipe I found was just what I needed. It used ingredients I had (mostly...will get to that in a minute).  And though the recipe I found was actually for the oven, I decided I would attempt it in the crockpot.  I am glad I did.  It was delicious.  The gravy was just right, and the meat was tender. 

I will definitely make it again.  Grocery Challenge or not.

Ingredients:
2 lbs beef tenderloin tips (or in my case stew meat)

1 can cream of mushroom soup

1 packet brown gravy mix (I actually did not have one and didn't have time to get one but I found a WONDERFUL substitute using ingredients I had at home...I will be making a large batch of it for future use)

1 packet Lipton dry onion mix (I used the onion with mushroom)

1 4 oz mushrooms (I omitted this one since I used the onion with mushrooms soup)

1 cup water

Directions:
Place the meat in the crockpot.  Mix all of the other ingredients and pour over the meat.

Cook on low for 6-8 hours.  (Mine was MORE than ready after about 6)

Yes, that is all you do.

We ate ours over rice (mainly because I didn't have time to make mashed potatoes).

Yum!

Reba

Meatball Sandwiches

I made Meatball Sub Casserole one night which was very good.  Yet when I saw a slightly different version (Meatball Sandwiches) on Pinterest, I thought I would try that too.  Because honestly, how could you not like something with meatballs, bread, and sauce? :)

So earlier this week, I decided to give it a try.

I did make my own meatballs but I am sure store bought meatballs would work too.

And due to the changes in diet for one of our kiddos, I made our own "tomato"/ spaghetti sauce (which actually has no tomatoes in it but you would never know...e-mail me if you want the recipe :).

I didn't make the buns though.

Ingredients:

Cooked Meatballs (Here is the recipe I use...I didn't make the gravy)

Pasta Sauce

Buns (The original recipe uses a bun split only on one side; I actually used a hoagie instead and would do that again...with a modification. I will share that in a minute :)

Shredded Mozzarella cheese

Directions:
Preheat oven to 400 degrees.

Spray a cookie sheet. (Note:  I forgot to spray and really wished I had!)

Place meatballs in a sauce pan.  Cover with sauce.   Heat over low/medium heat, gently stirring.  Don't stir too much or you will break up the meatballs.

Here is my hint that I learned AFTER we ate this...it was SO good but the buns were a little soggy from the meatballs.  Take the buns, spread a little butter on them, and toast them on a skillet to make them crispy and better able to hold up against the meatballs/sauce.

Place a few meatballs on the buns, spooning an extra sauce over the top.

Sprinkle generously the mozzarella cheese over the top.

Top with the top part of the bun (if using a hoagie).

Bake until the cheese is hot, bubbly, and melted (not too long :).

Enjoy!

I will definitely make these again, making sure to toast the buns this next time.  Other than the soggy bread, it was YUMMY.

Reba

Skillet Steak

 (The yellow looking stuff is just the fat...not sure why it photographed like that)

A steak with a half potato

I wish I had gotten better pictures. But honestly, I was so hungry at this point, I just snapped a couple then chowed down.

I really wanted steaks...have been in the mood for a while. And I had some in my freezer just waiting for me.  But it was cold, and I knew time would be limited.  So no grilling.  What to do? Use my cast iron skillet of course!

I have made steak in the skillet before with success and wanted to do it again. 

But I wasn't using filet mignon this time, I was going to use rib-eye (from our half a cow) instead. 

So I decided to do a quick Internet search about how to cook rib-eye on the stove.

Lots of recipes out there.

I wanted simple.

So I just a little bit here, a little bit there, and then went from there.

I am glad I did.

I got just what I wanted. A juicy steak with just the right touch of flavor.

These are very general directions because I didn't really measure anything. 

Ingredients:
Rib-eyes (we had 6 :)
Sea Salt
Peppercorns (in a grinder)
Butter

Directions:
A few hours before cooking, Cover the rib-eyes with coarsely ground sea salt.  Place in a covered dish or in a gallon ziplock and refrigerate.

About thirty minutes prior to cooking, remove the rib-eyes and rinse off.  Set out on the counter...well, not directly on the counter but on something.   (I placed them on waxed paper, then covered them with more waxed paper which is much cheaper than aluminum foil is right now).

Preheat the oven to 400+.  Most things I read said to preheat to 500 if possible. However, I had potatoes cooking, so that was out for me. I kept mine at 400-425 the whole time.

Place skillet(s) in the oven to preheat.

Meanwhile, sprinkle freshly ground peppercorns and sea salt (but not coarse) over the steaks.

Right before cooking, remove skillet(s) from the oven and place on a hot burner.  Don't forget those oven mitts or you will burn your hand. :)

I did spray mine with just a basic cooking spray.

Place steaks in the skillet(s).  I actually turned mine over on the side where a little fat was and cooked it first, then I put the whole thing in.

Let the steak cook for about 2 minutes over medium high heat.  Warning:  It will smoke up a lot but I never set off any alarms. :)

After about 2 minutes, flip the steaks over and do the same.

Because my steaks were a little thicker, I also held them with tongs on the sides for just a bit to brown those.

Then immediately return the skillets to the oven.

This is the very nonspecific part.  Cook for a few minutes on each side in the oven.  How long depends on the size of your steak, how hot your oven is, and how you want your steak done.  I didn't time mine. I do know that the ones in the cast iron skillet cooked faster than the ones in a regular oven-safe skillet.

You do want to pull them out when they are ALMOST to the point you want them.  (By the way, you can google appropriate temperatures)  The steaks will continue to cook in the skillet for a bit.

Oh, and right before you pull them out, put a slice of butter (I used unsalted) on top of each steak.  Yum.

Let the steak rest for about 10 minutes before slicing.

Like I said, simple but yummy.

Obviously not something we can eat regularly (though I would love to), but a special treat in the middle of the week. :)

Reba

Roast Beef in Gravy

I have other recipes to post, but I want to post this one right now while the taste is fresh on the tip of my tongue.

Yum.

My friend Julie had posted this recipe on her FB. I also found it on Pinterest and had even pinned it. But it was Julie's recommendation that motivated me to put it on the menu.

Yum.

And easy.

I put this in my crockpot right before lunch and by dinner, the house smelled good (which was nice since earlier today I burned a Pop-Tart in the microwave due to a number malfunction). And my stomach was growling.

Then, just as if that wasn't torture enough, Hubby was a little later than usual getting home.

At that point, I was ready to just pop the lid off the crockpot and chow down.

Yet, like a good wife/mom, I waited.

And it was worth it.

Thanks for sharing, Julie!  We WILL be having this again!

Ingredients:
Roast (I used an arm roast which we got with our "half a cow")...about 3-4 pounds.  3 pounds was just the right size for us...there is just a smidgen left thanks to a really hungry teenager)

1 envelope Ranch dressing mix (the powder, not made)

1 envelope brown gravy mix

1 envelope Italian dressing mix

1/2 cup warm water

Directions:
I really think you can just mix the mixes and the water together and pour it over the thawed roast in the crockpot.

I also read you could sprinkle the mixes on the meat then add the water.

I did it that way.

I really don't think it matters.  

However you do it, cook on low for 6-8 hours.  You could probably cook on high for 3-4. I don't know...I haven't tried it on high.

But I do know with the low, around 6 was just right.

And it was good stuff.

We ate it with potatoes, rolls, and carrots and Ranch.

BIG hit.

And easy to boot.

We will be having this again.

Enjoy!

Reba

Korean Beef

Yes.

I admit it.

It is another Pinterest recipe.

I saw it not long ago and have wanted to make it from the day I saw it.

I could almost taste it.

Beef, brown sugar, and soy. How could I go wrong?

So finally, tonight I made it.  Korean Beef.

First of all, it is an EASY meal.  And quick. (Quick is less than 30 minutes to me)  And best of all, it was yummy.

A HUGE hit with the family.

Well, most of them.

A couple picky eaters picked at it.

But the rest of us chowed down.

Think "Mongolian Beef" in a cheaper and easier form.

I can say that with all honesty because we have made P. F. Chang's Mongolian Beef before.  And it was good. But it also was rather pricey (flank steak is NOT cheap right now) and fairly time consuming.

This recipe uses ground beef and takes less than 30 minutes.  Yet it tastes very similar to Mongolian Beef.

I will definitely be making this again.

Ingredients:
1 to 1.5 lbs ground beef, browned (The original recipe calls for 1 pound but our "half a cow" beef is in 1.5 lb packages so that is what I use)

1/2 cup brown sugar

1/4 cup soy sauce (I think next time I would even double that)

1 Tbsp sesame oil (pricey but it is worth the flavor and can be used with several recipes)

 3 cloves garlic, minced

1/2 tsp fresh ginger, minced

1/2 -1 tsp crushed red peppers

salt and pepper to taste

1 bunch green onions, diced

Directions:
Okay, I messed up the directions just a little...

You are SUPPOSED to brown the ground beef in a skillet with the garlic and sesame oil.

I totally missed that part.

I just browned the meat like normal and drained it.

THEN I added the other ingredients except for the green onions.

And I let it simmer while I finished up the other parts of the meal.

Before serving, top with the green onions.

We ate it over basmati rice and with a roll with honey butter.  I would have served some veggies/dips too but we are out. 

And that is it.

Like I said, very easy.  Very quick. And very yummy.

More soon,
Reba

A Better Burger

Not long ago a friend of mine from high school raved about a burger he had grilled.  He shared the recipe but I couldn't remember the whole thing.  Then I saw a recipe for a "Best Burger Ever with a Special Sauce" on Pinterest. As I read it I realized it was very similar to the recipe my high school friend had shared.  And it just sounded good, so I thought, "Why not try it?"

I am not a risk taker in my regular life but for whatever reason in the kitchen, I am not afraid to try new things.  Sometimes it is with success.  Those are typically the recipes I share here. Other times, not so successful...I usually just leave those behind me. :)

Since I am sharing this, I think you can easily conclude it was a success.

I followed the recipe for the most part, just making some minor changes based upon comments I had read about it.

Oh, I will admit, I was a little nervous.  My husband is typically the burger maker in the house.  So I had high standards to uphold.

Anyway, this is nothing major but it was a nice change from just a plain old burger.

Oh, the reason I call it a Better Burger is simply because next time I will change it up just slightly and I did not make the special sauce since my family is so very picky...

Ingredients:
2 lbs. ground beef (I made 8 hamburger patties with that...and I did NOT use the leanest beef.  This needs a little fat to it)

1/4 cup Sweet Ray's barbecue sauce (that was our favorite part...I am sure any barbecue sauce would work but I highly recommend Sweet Ray's)

about 1 cup Monterrey Jack cheese (I used Cheddar Jack, and while it was okay, I don't know that the burger truly needed it IN the burger unless it is what holds it all together)

seasoned salt (to taste)

onion salt (to taste)

freshly ground peppercorn (to taste)

Directions:
Mix all of the ingredients in a big bowl. Add barbecue sauce sparingly.  Though it is good and gives good flavor to the beef, too much and your burger will NOT stay together.

If I had had more time, I would have let it sit in the fridge for a while to really get that barbecue sauce mixed in with the beef.

Shape into patties (about 1 inch thick).

Make about 1/2 inch indention in the center of the patty.  I had a hard time doing that for some reason.

Cook on a grill, skillet, or griddle.  I had read several comments that this burger tended to fall apart, so I cooked it on our pancake griddle (electric) since we have had success with burgers on it.  It took a little while longer than a typical grill but nothing fell apart.  Cook until it is to the desired doneness, flipping at least once.

Serve on a bun.

Enjoy.

Like I said, nothing fancy.  But I will say the Sweet Ray's barbecue (nope, not getting paid to advertise) makes this burger.

Yum.

Reba

Butter Beef

Yes, another Pinterest recipe.  Or at least I saw the picture on Pinterest then followed the link to the recipe.

It looked yummy.  It uses fairly inexpensive ingredients.  And it is a crockpot meal.

I knew I had to try it.

So last week, mid-morning, I put my ingredients in the crockpot.

I left the house for a while.

When I came back, I could smell it cooking.  It smelled good.

My stomach was growling.

And then I had to wait a few more hours to actually eat it.

I really liked it.  My oldest child did too. The two younger kids ate it okay.  And hubby liked it but I don't think he loved it.

That is okay.

I will make it again.

The one difference is that I may try it with mashed potatoes or rice next time.  My husband is not a big egg noodle fan.

Other than that, I will likely make it the same way.

I did change the recipe a little from the original after reading some comments/suggestions.

But even adding a couple of things, it was a very simple recipe.

Ingredients:
2-3 lbs stew meat (cubed...I just buy it that way...it is fairly inexpensive)
1 envelope dry onion soup mix
1 stick of butter (I HIGHLY recommend using unsalted because this is a fairly salty food)
1 jar sliced mushrooms (totally optional...I just like mushrooms)
about 1/2 cup red cooking wine

Directions:
Place the beef and stick of butter in the crockpot.

Sprinkle the onion soup mix on top of the beef. 

Add the mushrooms and red cooking wine.

 Cook on low for 8 hours or high for 4-5. 

Stir occasionally.

I did add a little cornstarch at the end just to thicken up the gravy a bit.

I really liked it.  It is obviously not the healthiest meal (stick of butter) but I have made others that were even worse (healthy wise...not flavor wise).  I will definitely be using this recipe during the school year when I need a meal ready for me at the end of a crazy day!

Enjoy!

Reba

Meatball Sub Casserole

When I peruse (like that fancy word?) Pinterest, I often pin recipes that I think, "I should try that some time."  But sometimes when I pin a recipe, that thought, that food photo, that description...it stays with me. And haunts me.  And lures me to try it very soon.

This was one of those recipes.

Meatball Sub Casserole.

When I saw the picture and saw the ingredients (including bread, meatballs, Mozzarella, and cream cheese), I was ready to eat it.  And have just been waiting until today when it was time.

I used this website's recipe as a guide, tweaking it just a bit. 

Ingredients:
1 to 1.5 lbs meatballs (The original recipe uses frozen meatballs. I made my own from this recipe...just the meatballs, no gravy)

1 loaf French bread (the original recipe calls for Italian...I could only find French :)

1 8-oz package cream cheese, softened (I did use my usual 1/3 less fat)

1/2 cup mayonnaise (I use the lighter one with olive oil)

Italian seasoning and pepper (I didn't measure...I just use the "grinder" versions and added what I thought looked good, a little heavier on the Italian seasoning)

Mozzarella cheese, shredded (I just used 8 ounces "fresh" and shredded it myself so mine was more like one cup...but it is OH so good fresh!)

1 jar spaghetti sauce

1 cup water

Directions:
Preheat oven to 350.

Tear bread apart to fit into the bottom of a 9x13 baking dish.  I cut it in half lengthwise; it should only be about an inch thick.  I did this and then stuck it into the oven to "toast" just a little while I prepared the other parts of the dish as suggested on the original recipe.

Mix together the cream cheese, mayonnaise, Italian seasoning, and pepper.  Spread over the bread.

Sprinkle half the Mozzarella over the cream cheese mixture.

Place the meatballs on top of the cheese.

Mix spaghetti sauce and water and pour over the meatballs.  (I think the original recipe had you mix the meatballs in with the sauce and water, but I didn't pay attention until I had already put the meatballs into the casserole...it worked fine.)

Sprinkle the top with the remaining cheese.

Bake for 30-35 minutes uncovered.

Enjoy.

We did.

My teenager probably ate 1/3 of it himself.

I could have.  But I didn't.  :)

Even my pickiest eater enjoyed it, though she might not admit it.  I know she ate more than she planned...

We will definitely be having this again soon!

Reba
PS I would think you could make this ahead of time and refrigerate it until you are ready to cook it. If I did, I might hold off on pouring the sauce/water to keep the bread from getting too soggy.

Frito Pie

Earlier this week I was in the mood for some "light" Mexican food.  I remembered seeing a recipe on Pinterest for Baked Frito Pie.  That sounded good to me.  It is one of my guilty pleasures from Sonic that I allow myself to have about once every 10 years.  I am not saying that making it at home (baking it) makes it low calorie...it doesn't.  And with Fritos in it, I knew it wouldn't. But I am betting it is lower cal than I could get elsewhere...

I followed the recipe for the most part, just eliminating one ingredient that I knew my family would balk at.

It was easy.  Good.  And fairly quick.

All good components for a meal at our house. :)

Ingredients:
1 lb ground beef, browned  (I used 1 1/2 because that is what size the package was)

1 can chili beans

1 can (8 oz, though I used a little more) tomato sauce

1 can diced tomatoes (that is the ingredient I left out...my crew balks at tomato pieces)

1 envelope taco seasoning (I don't think I used a whole one but I can't remember...a whole one would be good though)

1 cup shredded cheddar cheese (I used a Monterey and cheddar block, freshly shredded)

1 1/4 cup sour cream (I just used an 8 oz container of light sour cream)

3 1/2 cups Fritos

Directions:
After browning the beef, drain.  Add the tomato sauce, taco seasoning, beans, and tomatoes (if using), and 1/4 cup shredded cheese.  Mix. 

Sprinkle part of the Fritos on the bottom of a baking dish (size depending on how much you are making).

Cover with the meat mixture.

Bake at 350 for 20 minutes.

Remove from oven.

Spread sour cream over meat mixture. 

Top with remaining Fritos and cheese.

Return to the oven for another 5 minutes or so.

Enjoy!

Hubby was out of town, so I didn't get his opinion.  Most of the kids ate it.  Some are picky about "Mexican" flavors. I personally loved it.

Reba

Salisbury Steak

Another Pinterest recipe.

I really do find recipes other places.

But Pinterest is an easy place to find them. Mainly because of the visuals. The pictures. The photos (usually done by much better photographers than I am :). The ones that make my mouth water.

Like this one.

I know Salisbury steak is a familiar recipe to most. I have eaten it (once upon a time). I have heard of it. But I have never made it.

So I was inspired.

I had to preface this with my kids that it is not TRULY a steak. It is more like the meatballs and gravy that I make. It is ground beef.

Except it isn't exactly.

The meat is similar.

But the sauce. Oh, the sauce.

Good stuff.

I am not sure I really needed the meat. I could have just had the sauce and some mashed potatoes (which I whipped up to go with this) and been a happy camper.

Apparently it was well-liked...not one single bit left over.

Not a bite.

So, here is the recipe. I followed the original pretty closely. I just made a couple small adjustments...

Ingredients:
1 can French onion soup

1 1/2 lbs ground beef (I usually use 93%/7%)

1/2 cup dry bread crumbs (I used Panko because that is what I had on hand :)

1 egg

1/4 tsp salt (I don't really measure anymore since I "freshly" grind it...I just estimate)

1/8 tsp pepper (again, I don't measure...I just grind peppercorn)

1 tbsp flour

1/4 cup ketchup

1/4 cup water

1 tbsp Worcestershire sauce

1/2 tsp mustard powder

Directions:
In a bowl, mix together 1/3 cup of the French onion soup, the ground beef, the bread crumbs, egg, salt, and pepper. I just put some gloves and just "kneaded it" all together.

Shape into patties. I made 6.

In a large skillet, brown both sides of the patties over medium high heat. Drain excess fat (though I rarely have any).

Blend flour and remaining soup until smooth in a separate bowl. Add ketchup, water, Worcestershire sauce, and mustard powder.

Pour over patties in the skillet.

Cover.

Cook for 20 minutes, stirring occasionally.

Enjoy.

Very good with mashed potatoes.

Make extra gravy. It is good stuff.

Reba

Pot Roast Pizzaiola

Did I mention I am not a professional photographer? I probably don't need to mention it...

Anywho, once again, I was browsing on Pinterest and saw a picture that caught my eye (and my stomach); obviously these people DO know how to take good food pictures. And I just knew I had to try it.

When I read through the recipe, it sounded very similar to a family recipe we have called "Pizza Steak". That was one of my favorite foods growing up, though I haven't had made it much as an adult for various reasons.

I will say that this recipe, other than the lack of cheese that Pizza Steak has, was equally as good and worked for us.

It is easy.

Simple.

And good.

I had a thumbs up from all at the table I believe. And at least two went back for more.

That is a success in my book.

Are you ready for this lengthy list of ingredients?

Ingredients:
1 yellow onion, chopped (I knew my family would pick them out so I chopped big pieces just for flavor)

4 or 5 pound chuck roast (Mine was 3.6 lbs. Any bigger would NOT have fit in my crockpot. And my crockpot is not really small...)

1 jar of spaghetti sauce (I used Prego, a Chunky version with onion, garlic, and tomatoes I think)

Directions:
Layer in a crockpot: onions, chuck roast, spaghetti sauce.

Cook on low for 6-8 hours or high 3-5 hours.

I served it with Schwan's Baby Roasted Bakers (lightly seasoned potatoes) and rolls.

I would have made a salad too but we were limited on time.

I made this meal, the family enjoyed it, and I found myself wondering, "Why did this never cross my mind before?"

Simple and easy.

And good.

My favorite combination.

Happy cooking!
Reba

Filet Mignon, Restaurant Style

If you are a vegetarian, you may want to skip this post.

It is about meat.

Delicious meat.

Melt in your mouth meat.

Tender and seasoned meat.

I saw a recipe on Pinterest not long ago for a restaurant style Filet Mignon.

My mouth was watering just looking at the picture.

But as much as we love steak, it isn't something we eat very often. Kinda costly you know.

But this week was Child 2's week to choose a meal.

And guess what she wanted?

Steak!

So this seemed like a perfect opportunity to try this recipe out.

I even went out and bought my first ever iron cast skillet! Just for this recipe. (I think I will use it for others too...)

I won't type up the recipe because I would feel like a copycat. I mean, I followed the recipe on the website below VERY closely. The only differences? We cooked five filets AND I probably cooked ours a couple minutes too long. Next time I will follow the time guidelines on this site.

I will just say it was amazing.

And we will eat this again.

Except next time we will do it for a date night so we only have to buy two. :)

Here is the recipe.

Oh, we had this with potatoes in white sauce, black eye peas, and cheese stuffed breadsticks.

Did I say how much I loved this meal?

Oh, and the best part...quick.

Quick and yummy.

What could be better than that?

Reba

Lasagna Rolls

It seems like lately I have "seen" lasagna rolls mentioned everywhere. In a book. On a friend's blog. On Pinterest.

I LOVE lasagna, but I just don't make it often. It isn't usually as loved by my family as me. It can be a lot of work. And we usually prefer mostaccioli which is easier and just as tasty.

But when I kept seeing these recipes, I was intrigued. And hungry.

So I decided to make some, using a combination of recipes.

And they were good. I wanted several. But I only ate one (stupid calories).

They were fairly well received by the family. The boys ate them right up, the girls weren't as enthusiastic.

It really wasn't any less work than making lasagna itself.

What I did like though was that I could "customize" them.

Since I am watching calories, I put two in a separate dish (picture two) and just topped with a little spaghetti sauce. For the rest of the family, I baked them in a bigger dish with beef and spaghetti sauce. (picture one)

And I like the idea of making them ahead of time, like on Pillsbury's site. That way on days I need a quick lunch or dinner for me, I could just take them out of the freezer/fridge, pop them in the microwave, and enjoy.

Anyway, here is my version:
Ingredients
8 lasagna noodles
1 12 oz. container ricotta cheese (I am sure the cottage cheese Pillsbury uses is lower fat but I did use the light ricotta...I just like ricotta)
1 cup mozzarella cheese
1/4 cup Parmesan (using my little rotary grater, love that thing)
1 egg, slightly beaten
1/4 cup parsley (I am sure fresh is good but I only had dried)
1/2 tsp dried basil leaves
1 jar spaghetti sauce
1 pound (or less) ground beef, browned

Directions
Cook lasagna noodles according to directions. Drain and let cool slightly.

Mix together cheeses, egg, parsley, and basil.

Spoon mixture down the center of lasagna noodles. Start at end and "roll" the lasagna noodle.

Place in a greased baking dish.

Mix together spaghetti sauce and ground beef.

Pour over lasagna rolls.

Bake at 350 for 20-30 minutes.

The one thing I didn't do that I would do differently is cover the dish with aluminum foil to help the noodles not covered by sauce not dry out.

The last few minutes, I topped with a little added Mozzarella cheese.

I served them with the rosemary rolls I mentioned in the last post.

Pretty tasty!
(According to Pillsbury's site, you can make them ahead, sans sauce, and refrigerate or freeze them. When ready to eat, place roll seam side down in a bowl and cover with wax paper. Heat in the microwave on high 1-2 minutes, then spoon about 1/4 cup sauce over roll and cook for about 30 more seconds. If frozen, cook on low for 1-2 minutes to thaw then follow the same procedure)

Happy cooking!
Reba