Slow Cooker Mississippi Pot Roast

I first heard of this recipe on the food network.... there are many different versions of it and it's a super easy recipe. This is great served as is with mashed potatoes, I thicken the gravy. Or you could use as a french dip sandwich with cheese melted on a toasted sub roll and use the juice for dipping. This is quite salty.... don't use any salt to season. Use ground pepper if you like. The original recipe called for a whole cube of butter!! No reason to use that much! I also tried with half a packet of each seasoning packet but my hubby liked it better using the whole packet. Lots of ways you could use this roast. YUMMO!

Slow Cooker Mississippi Pot Roast
One 3- to 4-pound boneless beef roast, your choice of cut 

1/2 stick (4 tablespoons) butter

1 package au jus gravy mix

1 package dry ranch dressing mix, such as Hidden Valley

Sliced Pepperoncini peppers, number to your liking, and a little juice

freshly ground pepper, if desired

Directions:

Put the roast in a slow cooker. Sprinkle the  au jus gravy mix, and ranch dressing mix  over the roast then add pepperoncini peppers and juice --as much as you like. Place the 4 Tablespoons butter on the top.  Add  pepper if you like and cook on low until tender, about 8 hours.

Serve in sandwiches... or along side mashed potatoes or any other way you enjoy roast. 

Enjoy!

Hoisin Sauce Meatballs

Life has been really busy lately, my mom had an accident and hurt her ankle, just got done doctoring her, and then my husband had surgery, never a dull moment it seems. But I did have a little time to cook, and with it being a new year and trying to eat a little healthier this recipe was yummy. I love meatballs, you can do anything with them and hoisin sauce is one of my favorite asian sauces to cook with. You have to try these meatballs. You can serve them on their own, or in a lettuce wrap with julienned carrots and cucumber would be amazing. I had some salad mix leftover from my Chinese chicken salad (recipe here ) it was just the lettuce mix before adding the dressing. I served my meatballs on a helping of that drizzling with a little of the extra sauce along side a steamed veggie mix. Delicious!!! Enjoy!

Hoisin Sauce Meatballs
1 Pound ground beef
1/2 cup Panko crumbs
2 grated garlic cloves
2 sliced green onions
1 egg
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon grated ginger

Preheat the oven to 425. Place a sheet of parchment paper on a large cookie sheet with deep sides.
Mix all the above ingredients together in a large bowl to combine. Dump the mixture onto a piece of wax paper or parchment paper. With your hands form the meat mixture into a square about 1 to 1-1/2 inches thick. Cut into even squares with a knife; about the size of meatballs you desire. Then take one square of meat at a time and roll into a ball and place on your cookie sheet. This is my favorite way to make meatballs and it's really quick and the balls are more the same size. After your meatballs are all formed, place into your preheated oven and bake for about 15 minutes (for golfball size meatballs, less if they are smaller).
While your meatballs are baking, combine the following in a large saucepan:

1/2 cup water
1/2 cup hoisin sauce (found in the Asian section of most grocery stores)
1 Tablespoon Sriracha sauce
1 Tablespoon Ketchup
1 Tablespoon rice vinegar
1 Tablespoon honey

Whisk together and bring to a simmer; let simmer for 3 minutes. When meatballs are done baking, place in your sauce, tossing slightly to coat, let simmer another 2 to 4 minutes.
Serve as desired and Enjoy!!

Cordelia's Roast Beef

I love watching the food network. I watched Trisha's show where she cooked this pot roast and it looked so amazing I had to give it a try. I did tweak it a bit; I added rosemary and thyme, love those 2 seasonings with roast. I also cooked mine in the oven instead of on the stove top and it worked just fine! I loved this roast. It does make a lot of gravy, but that's good warmed up with a little leftover roast served over toast for a hot roast beef sandwich! Hope you enjoy as much as we did! YUMMO

Cordelia's Roast Beef
Adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010


Ingredients:
2 to 3 tablespoons salt
1 teaspoon crushed rosemary
1 teaspoon crushed thyme
One 3-pound eye of round beef roast
1/4 cup all-purpose flour
3 tablespoons vegetable oil
Two 10-ounce cans French onion soup
One 10-ounce can condensed Golden mushroom soup,
3-3/4 cups water

1 Tablespoon cornstarch
1/4 cold water


Directions:
Preheat oven to 300 degrees.Rub the salt, rosemary, and thyme into the meat very well. Coat the meat with the flour.
Heat the vegetable oil in a large cast-iron Dutch oven and sear the roast on all sides. Transfer the roast to a platter and scrape the pan to loosen the drippings. Add the French onion and mushroom soups and 3 3/4 cups water to the pan. Bring to a boil, then reduce the heat to a simmer. Return the roast and its juices to the pan, cover and cook in the oven until the meat is tender, about 3 hours. Remove the roast to a platter or cutting board to rest. Mix the cornstarch with 1/4 cup water and stir into gravy, let gravy boil while stirring. 
Gravy should be slightly thickened
Slice and serve with the pan gravy.
This gravy makes a lot! it's great on Garlic mashed potatoes !

Patty Melts

As you know, my favorite thing to do on Saturday mornings is be lazy and watch the food network. The Pioneer Woman made Patty Melts and they looked soooo good I just had to give them a try. I may be behind the times, but I've never had a Patty melt before. I've seen them on restaurant menus, but have never tried them. I have been missing out Big time! I made these Saturday night for dinner and they were delicious!! I pretty much followed the recipe as the Pioneer woman did it, but I used different bread since my hubby doesn't like rye bread. You could use any kind of bread that you like, and any kind of cheese that you like. The onions make the Patty melt I think, but we did have ketchup and mustard on the side for dipping. I think they would be fun to make for St. "Patties" day too, since that is coming up. I made mine with 'Smashed Potatoes" on the side as it was a nice twist on a grilled cheese or a hamburger and french-fries.
Patty Melts
adapted from  Ree Drummond, The Pioneer woman
4-5 servings.
Ingredients:
2 Tablespoons butter plus more for spreading on the bread
1 large onion, halved and sliced (I used a Vidalia onion)
1 1/2 pounds ground beef
5 dashes Worcestershire sauce (or more)
Salt and pepper
8 slices, thin sliced Rye bread (or Sourdough, English toasting, wheat, or any kind of bread you like)
8 slices Swiss cheese (Pepper jack would be good too or Provolone)

Directions:
In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4  or 5 patties.(I like to shape mine the same shape as my bread so I had rectangle patties)
In a  separate skillet over medium heat, cook the patties on both sides until totally done in the middle, about 8 to 10 minutes (4 or 5 mintues per side).
Heat a clean griddle to medium heat (Or use another large skillet) To assemble and cook the patty melts, butter one side of bread, then place butter side down on the pre-heated griddle, then add a slice of cheese, hamburger patty, a spoonful of the cooked onions, another slice of cheese and another slice of bread. Butter the top of this last slice of bread. When it's golden brown on the bottom carefully flip the sandwich over, and let cook on this side until it's golden brown and the cheese is melted. Remove from griddle, slice in half and serve immediately!
If desired serve with Ketchup or mustard for dipping.... the onions really add to the flavor too.

Swiss Steak with Tomato Gravy

I LOVE  Swiss Steak.... there are many different versions of it and different recipes for it out there. My Mother made a completely different kind of Swiss steak with brown gravy which will forever be one of my favorite comfort foods, while my mother in law made a delicious version with steak and Stewed tomatoes. I was watching Cook's Country on our PBS station a while back and they made this  recipe using a roast that they cut into steak size pieces, and cooked in the oven. I couldn't find the exact roast that they used in their recipe at my local grocery store but I found a good sized cheaper roast and cut that into steak size pieces. This recipe turned out delicious with enough of the gravy to go on creamy mashed potatoes!! YUMMO!!!! Serve this with some steamed veggies for your Valentine this week and you've got an awesome dinner! The steak is delectably tender and rates right up there with any expensive steak dinner that you could make or get in a restaurant for that matter.  Enjoy!

Swiss Steak with Tomato Gravy
Adapted From Cook's Country
Serves 6 to 8
**NOTE: Top blade-roast may also be labeled chuck roast first cut, top chuck roast, flat iron roast, or simply blade roast. Use low-sodium chicken broth or the gravy will be too salty.

Ingredients
1 (3 1/2-to 4-pound) boneless top blade roast (see note**) Any cheaper cut roast will do...
Salt and pepper
2 tablespoons vegetable oil
1 onion, halved and sliced thin
3 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (14.5-ounce) can diced tomatoes
1- 1/2 cups low-sodium chicken broth
1 tablespoon sun-dried tomatoes packed in oil, rinsed, patted dry, and minced (I didn't rinse)
1 tablespoon finely chopped fresh parsley

Instructions:
1. BUTCHER ROAST Adjust oven rack to middle position and heat oven to 300 degrees. Following photos below, cut roast crosswise into quarters and remove line of gristle to yield 8 steaks. (Like I said, I couldn't find the exact roast but I did cut mine like they did below, I just didn't have a line of gristle that I was trying to get rid of).
2. BROWN STEAKS Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat just until smoking. Brown 4 steaks, about 3 minutes per side. Transfer to plate and repeat with remaining oil and steaks.
3. ADD AROMATICS Add onion to empty pot and cook until softened, about 5 minutes. Add garlic, thyme, tomato paste, and flour and cook until fragrant, about 1 minute. Stir in diced tomatoes and broth and bring to boil.
4. BRAISE STEAKS Return steaks and any accumulated juices to pan. Transfer to oven and braise, covered, until steaks are fork-tender, about 2 hours. (I braised mine in a 275 degree oven for 3 hours while I was at church! Turned out great!)
Transfer steaks to platter, tent with foil, and let rest 5 minutes. Skim fat from sauce. Stir in sun-dried tomatoes and parsley heat until just beginning to bubble. Season with salt and pepper. Pour sauce over steaks. Serve.

How to Butcher a Blade Roast:
Top blade roast, a shoulder cut with great flavor, has a pesky line of gristle that runs horizontally through the center. Follow these simple steps to remove it and cut perfect Swiss steaks.
1. Place roast on cutting board and cut crosswise into four even pieces.

2. One piece at a time, turn meat on its side to expose the line of gristle that runs through its center.

3. Remove by slicing through meat on either side of gristle to yield two "steaks." Repeat with remaining pieces of blade roast to yield a total of eight steaks.

Mini Meeeeat loaves

Sorry about the Mini Meeeeat loaf title but it reminded me of the Austin Powers shows with Dr. Evil and Mini me. As you know I'm trying to eat healthier and help my husband eat healthier too, I try to come up with healthier but tastier recipes for meat and veggies since that is what my husband likes to eat in the evening. So I thought I would make mini meat loaves. For some reason my hubby seems to get heartburn with my usual meatloaf recipe, so one evening I just threw this and that into some ground beef and this is what I came up with. He LOVED them and didn't get heartburn! Sorry they aren't picture pretty, but they taste delicious! I served them with steamed broccoli, how heart healthy is that? Enjoy!

Mini Meat Loaves
1 to 2 pounds lean ground beef
1 Poblano pepper, seeded and diced
3 or 4 green onions, diced (I use the whole thing, both white and green parts)
1 heaping teaspoon minced garlic
2 Tablespoons ground flax seed
1/2 cup Panko crumbs (found in the Chinese food section)
1 egg
1/3 cup salsa (any kind you like, I used a homemade chipotle for the spice)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Chipotle pepper powder

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (have I told you I LOVE parchment paper? It sure helps with clean up! ) If you don't have parchment paper, spray with a non-stick cooking spray.
In a large skillet over medium high heat, heat about 1 tablespoon Olive oil. When the oil is hot, add the poblano pepper and saute until slightly tender (about 3 minutes) Then add the diced green onions and garlic; saute for another 2 or 3 minutes. Remove this from heat and let cool slightly.
In a large bowl add the ground beef, poblano mixture, flax seed, Panko crumbs, egg, salsa, salt, black pepper, and chipotle pepper. Toss with a fork (or use your fingers) until the ingredients are combined. Then divide your beef mixture into 5ths or 6ths (or however mini meat loaves you want) I think I had about a pound and a half and made 5 mini loaves.
Take each piece of your burger mixture and form into a loaf shape and place on your prepared baking sheet. Bake for about 20 to 30 minutes (depends on the size of your mini loaves, I baked mine for about 25 minutes), or until the juices run clear. Serve with a steamed veggie and enjoy!

my version of Taco Bell's Nacho Crunch Burrito

Don't you hate it when a fast food place comes up with something you love, in fact you crave it late at night or at lunch when you're starving at work...only to remove it from their menu after a short time?? I do..and that is what happened  to me with the Nacho Crunch Burrito at Taco Bell. While I was trying to make myself think that what I really wanted was the Crunch Wrap instead of the beloved Burrito I was craving, I thought ' I bet I could make them at home, I just needed hamburger, tortilla's, a cheese sauce, and crunchy tortilla chips or strips and I would have it!" So that's what I did! and I wasn't disappointed at all! I think mine were even better! Take that Taco Bell!! Enjoy....

Di's version of Taco Bell's  "Nacho Crunch Burrito"

1 to 2 pounds Hamburger (the amount depends on how many burritos you need, I did about 1-1/2 lbs)
1/2 cup chopped onion
Taco Seasoning (or a mixture of onion powder, garlic powder, cumin, Chili powder, and chipotle powder)
Salt and Pepper to taste
1 (15 oz) can Rico's Gourmet! Nacho Cheddar Cheese Sauce (found in the Mexican food aisle at most Grocery Stores--see pic below)
1 pkge. "Fresh Gourmet" Tortilla Strips (Found in the salad section of most groceries, they come in a few different flavors)
10 Burrito size Flour Tortillas

In a large skillet over medium heat, brown your hamburger and chopped onion. When Hamburger is almost done, drain grease and season with Taco seasoning, or what seasonings you desire. Let cook for about 5 more minutes so flavors mix.

Meanwhile, heat your Nacho Cheese sauce in a small Saucepan over medium low heat until it's warmed through.


                           I LOVE this cheese sauce!

Heat your tortilla's in another large skillet over medium high heat, warming each tortilla for 2 or 3 minutes until warm and bubbly on one side and then flipping over--this should take 2-3 minutes total not for each side. Place warmed tortilla in between 2 kitchen towels on a plate to keep warm.

When ready to make burritos, take 1 tortilla, place a couple of spoonfuls of meat down the center, then a spoonful or two of the cheese, then sprinkle the crispy tortilla strips down the middle...

Fold in both ends, then starting at one side, fold over tucking over the filling and roll into a burrito! Enjoy!

I served mine with Mexican rice, black beans, and crispy garden veggies.

Also, feel free to add more toppings, I liked mine like this, but you could add salsa, chopped tomatoes, diced lettuce, guacamole, or chopped avocados.

Shepherds Pie

Can you believe I haven't made Shepherd's Pie before??? at least that I can remember, I think I tried once in my early years of marriage but we didn't like it so I never attempted it again. In December during all the hustle and bustle of the season and my cake making I wanted something fast and comforting. I also had a bunch of leftover mashed potatoes from a Sunday pot roast dinner that I needed to use up and decided to give this another chance. I looked up recipes off the Internet, some were made with tomato sauce and others with cream of mushroom soup. I took what I liked about both varieties and this is what I came up with. It was just what I needed!! YUM!

Shepherds Pie
1-1/2 pounds ground beef
1/2 medium-size onion, chopped
1 teaspoon minced garlic
Salt and pepper to taste
2 cans cream of mushroom soup
2 Tablespoons Worcestershire sauce
1/4 cup water
1 pint green beans, drained (canned or frozen (about 1 1/2 cups) will work, I just had some home canned beans, if using frozen be sure they are thawed and drained)
1 cup frozen peas, thawed and drained
1 cup frozen diced carrots, thawed and drained
Leftover mashed potatoes (about 3 cups or so.. you want enough to cover the top of a 9x13 casserole dish)
1/4 cup milk (optional... I used it to thin out my potatoes a little)
Lawry's Seasoned Salt (to taste)

Preheat oven to 350 degrees.
Brown the ground beef, onions, and garlic in a large skillet, season with Salt and Pepper to suit your taste ( I always like to season my beef as it's browning). Once the hamburger is browned, drain off any grease.
Next add the cream of mushroom soup, Worcestershire sauce, and water, stirring to incorporate all together, taste and add more salt and pepper if needed. Then add in the beans, peas, and carrots, stirring to combine. Place this mixture in a 9x13 baking dish. Set aside.
In a large bowl place your leftover potatoes and the 1/4 cup of milk if needed, use less if your mashed potatoes are spreadable. Season with a little Lawry's seasoned salt to taste, then stir in your grated cheese (use as much cheese as you like, you could save some to sprinkle on the top if desired.)
Spread your mashed potato mixture over the top of your burger mixture by placing dollops of the mixture atop the casserole then spreading smooth with a knife or back of your spoon.
Bake at 350 for about 30 minutes or until potatoes start to turn a golden brown. Enjoy!!

**I just threw this together using what I had when it came to vegetables and mashed potatoes, I didn't really follow any recipe. Feel free to add more or less of whatever you like. I've also seen this made with tater tots used on the top instead of mashed potatoes and the cheese is just sprinkled on top of those. I liked the cheese incorporated into the mashed potato layer but it could just be sprinkled on the top. This is ultimate comfort food if you ask me!

Bow-tie Lasagna

Lately the weather has just had a "fallish" feel to it... it seems the minute the calendar turns to August and they get school supplies back in the stores, fall is just in the air. I came home from work craving something with pasta and cheese in it, and all I had thawed out was hamburger. So I began to browse my favorite food blogs and of course! I found just what I was looking for on the Pioneer Woman's blog.... but I tweaked it just a bit... I will post what my recipe ended up being  here but if you want to see the original recipe go to this link http://tastykitchen.com/recipes/ then type in bow tie lasagna in the search. This is just what I was hungry for and was easy and pretty quick to make. I served mine with sauteed zucchini and Sizzler toast!(see earlier posts) yum!! When I think of Fall I think of Casseroles, and comfort food and this was just what I needed (except the for second helping I ate... not sure if I needed that!) but it was YUMMO!

Bow-tie Lasagna

4 cups uncooked Bow-Tie Pasta
1-1/2 pounds ground beef
1 Tablespoon Olive Oil
1/2 medium onion, diced
1 heaping teaspoon minced garlic, (or 1 large garlic clove, minced.. I used the already minced in a jar)
1 jar Newman's Own 'Sock-a-rooni' Spaghetti Sauce (or your favorite jarred/canned Marinara Sauce you need about 3 cups)
1 teaspoon Italian Seasoning (or more to suit your taste... or you can use fresh basil leaves, fresh thyme, and rosemary like I did if you have it)
1 teaspoon Salt
1/4 teaspoon ground black pepper
1/4 to 1/2  teaspoon crushed red pepper (optional.. I like a slight spicy kick to my lasagna)
½  (15-oz) carton ricotta Cheese (**see note below)
½ cups Mozzarella Cheese
1/4 cup grated Parmesan Cheese
Preparation Instructions:
Cook pasta according to package directions. Meanwhile, brown ground beef in a large, deep skillet along with the diced onion and garlic.

When browned, drain excess fat from the beef and add your spaghetti sauce
and seasonings and let simmer for about 5 to 10 minutes so the seasonings can disperse into the sauce. Then stir in your ricotta and mozzarella cheese, stirring to combine.
Drain your pasta and add to the sauce mixture. Toss to coat the pasta and let cook about 3 to 5 minutes more so the cheese can melt. Top with the Parmesan Cheese and Serve! Yummo!

**I always use Ricotta cheese in my lasagna so I used it in this as well so it tasted more like my lasagna. The Pioneer Woman used 1/2 cup Sour Cream instead, use what suits your taste.

Southwestern BBQ Burgers with Oil and Vinegar Slaw

MMMM I love experimenting with burgers almost as much as with Tacos and pizza. (I think I just love to experiment with food!) I was watching the Food Network Saturday Morning , and Rachel Ray made these yummy looking burgers, you can go to http://www.foodnetwork.com/recipes/rachael-ray/brooklyn-chili-burgers-with-smoky-barbecue-sauce-with-oil-and-vinegar-slaw-recipe/index.html for the original recipe. I just had to give them a try but I tweaked the recipe a bit and turned it into a Southwestern BBQ burger. LOVED IT! The BBQ sauce is yummo, I tweaked it because I was trying to imitate a Sweet Hot Tomato Chutney that I bought at the Boise Farmer's market, loved the flavor... this came pretty close!  I followed her recipe pretty close for the slaw, but used a sweet onion that I grated into it instead of a red onion, and I used celery seed instead of celery salt because that is what I had, but use what you like! I also left out the beer in the burgers.... I don't think it needed it, plus I don't drink it so I didn't have any on had. I think they turned out YUMMO!  ENJOY!!
Southwestern Chili Burgers with Oil and Vinegar Slaw
 Ingredients
BBQ Sauce:
1 cup ketchup
2 large garlic cloves, finely chopped
1 teaspoon, minced fresh ginger (remember those convenient tubes of the stuff in the produce department)
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons cider vinegar
1 teaspoon smoked sweet paprika,
1/2 teaspoon Jamaican All Spice
1/2 teaspoon ground chipotle powder
1/2 to 1 teaspoon liquid smoke
Coarsely ground black pepper

Oil and Vinegar Slaw:
3 tablespoons cider vinegar
2 tablespoons honey
3 tablespoons vegetable oil
1/4 teaspoon celery seed
1/4 teaspoon  ground black pepper, or to taste
1/4 teaspoon salt or to taste
1/2 pound shredded cabbage slaw salad mix with carrot and purple cabbage (about 1/2 of a small package of the coleslaw mix)
1/4 cup grated sweet onion

For the burgers:
2 pounds ground beef
1/4 cup grated onion
Montreal steak seasoning (recommended: McCormick) or coarse salt and black pepper (I used about 1/2 to 3/4 teaspoon I think)
1/4 cup Worcestershire sauce
1 teaspoon dried oregano,
1 teaspoon dried thyme
2 tablespoons chili powder

Vegetable oil or olive oil, for drizzling
Sliced pepper jack cheese,
Onion rings
Pickle slices or banana pepper slices
Cracked wheat Hamburger buns

Directions:
Preheat oven according to onion ring package directions,
Put all the ingredients for the barbecue sauce in small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about for 20 minutes. (Just a warning, this thickens and burps as it bubbles so have it half covered with a lid so your stove doesn't get covered with it)

Whisk together the vinegar, honey and oil, in a medium bowl. Stir in the celery seed, salt and black pepper, to taste. Add the slaw mix and onions and toss together. Let the salad wilt up to 10 to 15 minutes.

Get your onion rings cooking
Preheat a grill or griddle to medium.
Put the meat in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs (crush the herbs with your fingers as you add it to the worcestershire sauce), and chili powder. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into desired size patties and drizzle with a little vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side.  I cook for about 3 to 4 minutes per side depending on the thickness of my patties. Baste the tops of the burgers liberally with barbecue sauce. Top the burgers with Cheese and let it melt, I turn the heat off my grill at this point, so the burgers don't burn, close the lid and the cheese will get melty after a minute or two.

To assemble, spread both top and bottom of the buns with BBQ sauce, place pattie on bottom bun, next comes a couple of onion rings, then a spoonful of slaw, (the onion rings help hold on the slaw) and if you desire next comes the pickles or banana peppers, and top with the top bun! Serve with chips or fries or a crispy salad.... and get ready for heaven!! YUM!! (have lots of napkins handy)

Mom B's Hamburger Stew Pot Pie

Yesterday when I came home from work it felt like a fallish afternoon... and we haven't even had any summer yet!! The wind was blowing terrible and it was cold. I had some hamburger that I had gotten out for dinner but hadn't decided what to do with it yet... I was just hungry for Stew with biscuits like my mom used to make on cold days when I was young and I would come home from school starving .... so I thought why not? it's a cold day and I could definitely use a comfort food  and when I looked I hadn't blogged this recipe yet... I couldn't believe it! So that was the deciding factor to make it for dinner. This is kind of a combination of my hamburger gravy and stew. My mom would always make the Bisquick Biscuits and roll out to about 1/2 inch thick and randomly cut pieces from the dough and place randomly on the top of the cooked stew, then brown the biscuits in a hot oven. My kids have always LOVED this recipe... I hope you enjoy!

Mom B's Hamburger Stew Pot Pie

For the Stew:

1 1/2 to 2 pounds lean ground beef

1/2 medium onion, diced

1 heaping teaspoon minced garlic (or 1 to 2 cloves, minced)

2 to 3 stalks celery, chopped

 2 to 3 large carrots, chopped

2 medium size potatoes, sliced and diced into bite size pieces

3 to 4 cups water (depending on how much stew you want and how juicy you like it)

3 beef bouillon cubes

1 bay leaf

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

about 1 teaspoon salt (salt to taste)

1/2 teaspoon ground black pepper ( or more if desired)

1/4 cup water (to mix with cornstarch before adding to stew)

3 Tablespoons Cornstarch

For Biscuits:

2 1/4 cups Bisquick mix

2/3 cups milk

In a large oven safe pan or pot, brown the hamburger, onion and garlic. I sprinkle a couple of shakes of salt and pepper on my meat while it's browning.

 Drain the grease, then add the chopped veggies and cook for a minute or two more.

Add the 3 to 4 cups water ( you want it a little juicy so your biscuits can soak up the gravy) and bouillon cubes and seasonings, stir to combine. Bring to a boil over medium high heat, then turn down but keep stew

at a simmer and cover. Cook for about 30 minutes or until veggies are tender.

Preheat the oven to 425 degrees.

Taste the stew and and add more salt and pepper if necessary. (Sometimes I like to add 2 or 3 Tablespoons of Red Wine Vinegar and a couple of dashes of hot sauce for extra flavor. The hot sauce doesn't make the stew hot, it enhances the flavor though if you just add a dash or two.)

Mix your cornstarch into the 1/4 cup water and whisk out the lumps. Bring your stew back to a boil and add the cornstarch mixture to it while stirring and cook about a minute until it thickens a bit. Turn off heat. Let sit while you make your biscuit dough.

Add the Bisquick and milk together in a large bowl, stir with a fork until just combined. Dump onto lightly floured surface (I use more Bisquick)

and knead by hand just about 10 to 12 times (don't over mix or you will have tough biscuits) Roll out into a large circle about 1/2 inch or a little thicker and cut into random shapes and sizes.

Place pieces of biscuit dough, randomly around the top of your stew to cover (if your pan is large you may want to double the biscuit dough)

Bake in oven for about 8 to 10 minutes or until Biscuits turn a nice golden brown color. Remove from oven, and brush the biscuits with butter.

Let sit for a minute or two so you don't burn your mouth when eating! Serve in a bowl or on a plate and enjoy!!

                                                                          YUM!!



Pot Roast or "Sunday Dinner"

I LOVE pot roast!! I have fond memories of my mom making a roast beef dinner every Sunday when I was little. The smell of it cooking when we would come home from church starving...YUM! Sometimes she would put the potatoes in with the roast to cook, and they would get that delicious roasty taste! Then she would let me run them through the potato ricer (I loved to help in the kitchen even back then). Sometimes we'd have mashed potatoes with them, and we ALWAYS had roasted carrots too. She would always make a 'Sunday Jello' to go with it which always consisted of strawberry jello with bananas in it and whipped cream on top. Sunday always felt special because we had a special dinner. My favorite part of the roast is the crispy edge... you know the one that sticks out of the juice and gets extra brown with all the seasonings still on it? YUM... I remember fighting with my siblings over the crispy pieces. YUM!!! I don't make pot roast too often, but when I do, I get that special "Sunday Dinner" feeling again.. Enjoy!

Pot Roast or "Sunday Dinner"

1 whole (4 To 5 Pounds) Chuck Roast (or any roast will do)
2 Tablespoons Olive Oil
1 whole Onion
6 to 8 whole Carrots, cut into large pieces
Salt To Taste (or if you prefer, you can use Grill Mates Montreal Steak Seasoning)
Pepper To Taste
2 cups To 3 Cups Beef Stock or broth
1/2 teaspoon dried Thyme, or more to taste
1/2 teaspoon dried Rosemary, or more to taste
1 bay leaf

2 Tablespoons Cornstarch
1/4 cup cold water

Preparation Instructions:
First, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your roast. (I use Montreal Steak Seasoning sometimes because it has garlic in it, or sometimes I use garlic powder and onion powder along with Salt and Pepper)
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut the onion in quarters and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking),  Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef broth to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, and sprinkle the Thyme and Rosemary over the roast and veggies. Also add 1 bay leaf into the broth.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

When roast is done, remove from oven and let rest a few minutes; then remove the onions and carrots to another serving dish with a slotted spoon.

Remove roast from the juices to a serving platter and slice into 1/4 to 1/2 inch thick slices against the grain.
Thicken the juices by heating the pan back up to boiling. Mix about 2 Tablespoons cornstarch into 1/4 cup water, whisk to combine and remove lumps. Next, whisk the cornstarch mixture into your boiling broth. Cook for a couple of minutes to let thicken. Remove from heat. Taste your gravy and add more salt and pepper if necessary.
Serve with mashed potatoes!

 (see my hamburger gravy and  mashed potato post for mashed potatoe recipe.)
Enjoy!!!

Beef and Veggie Noodle Bowls

I love eating out a Chinese Restaurants, and I expecially love noodle bowls or lo mein with the noodles. I was browsing on some of my favorite  recipe sites that I love to get ideas from when I found this original recipe for Beef Noodle Salad Bowls at http://thepioneerwoman.com/ it looked YUMMO! and looked like just what I was craving.... but as I read through the recipe, it was served cold and like a salad but with not many veggies in it. I wanted something warm and for a main dish, so I tweaked it a bit, and served it hot.  I added sugar snap peas and asparagus along with some chopped onion to it as well. I tried to make the sauce/dressing like she did, but I substituted with what I had in my pantry and  I doubled the sugar and added a Tablespoon of hoisin sauce. You could still serve it cold if desired, but YUM, this was good and just what I was craving. Enjoy!

Beef and Veggie Noodle Bowls
Ingredients:
1 to 2 pounds Petite Sirloin Steak
Grill Mates Montreal Steak Seasoning
¾ cups Soy Sauce
2 Tablespoons Pure Sesame Oil
2 Tablespoons Olive Oil
2 Tablespoons Rice Vinegar
1 or 2 teaspoons sriracha hot chile sauce (use the lesser amount if You Can't Handle Heat!)

2 cloves Garlic, Peeled And Minced Finely (or a teaspoon of the already minced stuff)

2 teaspoons Minced Fresh Ginger (remember those tubes of already minced ginger you can get in the produce department! easy to use!)
2 to 4 Tablespoons Packed Brown Sugar (start w/ 2 TBsps. and adjust to your taste)
1 Tablespoon Hoisin Sauce (optional)
2 teaspoons lemon juice (this just makes it taste fresher)Optional
1 Tablespoon minced Cilantro (again, I used the pre-chopped  tube) :o)

1 package Chow Mein Stir Fry Noodles(the kind you boil not the crunchy chow mein noodles (or you can use Thin Spaghetti)

1/2 large onion, diced
1 bunch of fresh asparagus, cut into bite size pieces
2 cups (approx.) sugar snap peas, ends and strings removed
Optional garhishes: chopped green onions or sesame seeds

Preparation Instructions:

Season both sides of the sirloin steaks with Montreal steak seasoning. Grill on an outdoor grill or indoor grill pan until medium rare. Remove from heat and set aside.

In a bowl, combine soy sauce, sesame oil, olive oil, rice vinegar, hot chili sauce, garlic, ginger, brown sugar,  hoisin sauce, lemon juice and cilantro. Mix to combine, then taste and adjust flavors/seasonings to your taste. You can add more brown sugar if you like it just a bit sweeter, or more chili sauce for spicier sauce.
Cook pasta according to package directions. Drain and set aside.
In a medium skillet drizzle a little olive oil and heat over medium/high heat. When hot add the diced onions, saute for a couple of minutes, then add asparagus and sugar snap peas, and saute for a couple of minutes more or until veggies are crunchy tender.
Now slice the steak at an angle in thin slices and add along with the cooked noodles to your veggies in the skillet. Toss and cook over medium heat for a minute to heat the noodles through. Then add enough sauce to coat everything, (I think  I used about 3/4's of it. Save the rest for another stir fry or use as a salad dressing)
Garnish with sliced green onions or sesame seeds or a little more fresh cilantro.
You can serve this family style or serve in individual bowls, hence the name Beef and Veggie Noodle Bowls.
This also might be fun to try to eat  with chopsticks if you have them.

You’ll love this!

Country Fried Steak and Gravy

I hadn't made this for a long time! I had forgotten to take anything out to thaw for dinner before leaving for work the other day, so I thought I'd just swing by the grocery store and see what was on sale. Nothing was that caught my eye, and then I saw the cubed steak. I love country fried steak, or some people call it chicken fried steak, but no matter what you call it, it's good! I've tried other recipes for this but haven't been too impressed, this is how I've always made it and how we always like it. Hope you enjoy!

Country Fried Steak and Gravy
4 cubed steaks (or how ever many you need)
1/2 cup flour
3/4  teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 eggs (or 1 egg and 1/4 cup egg beaters egg product)
hot sauce
vegetable oil
1 1/2 to 2 cups milk

In a medium size bowl, whisk together the eggs, a dash of salt and pepper, and a dash or two of hot sauce. Set aside. In another medium bowl or deep-sided plate, stir together the flour, salt, pepper, garlic and onion powder. Set aside.

In a large skillet, heat about a  1/2 cup vegetable oil over medium heat. When hot, dip one steak into the egg mixture, then dip into the flour mixture until well coated. Place in skillet and continue so all 4 steaks are in the pan. Save any leftover of the flour mixture to make the gravy. You can toss out any leftover of the egg mixture.

Cook over medium heat until steaks are golden brown, then turn over and continue to cook until golden brown on that side.
Remove from pan and let drain. I like to place mine on a cooling rack with a cookie sheet underneath. Keep steaks warm in warm oven. I heat my oven to the lowest temperature that it will go.

Now it's time to make the gravy. If there is a lot of oil left in your skillet drain some off, you want about a 1/4 cup left in the skillet. Keep the crumbs and little bits of steak in the pan. Next, add your leftover flour mixture (you want about a 1/4 cup of flour, so if you didn't have that much left add a Tablespoon or two of flour to what you had left) to the hot oil in the skillet and whisk over medium heat for a minute or two until the mixture is combined and bubbly.

Now slowly add the milk, I start with about 1 1/2 cups, to the skillet over medium heat while whisking to prevent lumps. Cook and stir over medium heat until you reach your desired consistency for gravy.

If it gets too thick add more milk. Taste to check seasonings, and add more salt and pepper if needed. Also you can add a dash or two of hot sauce if you like. I think hot sauce inhances the flavor of things if you add just a dash or two.

When serving, place steaks on a plate and top with gravy.

I like to serve this with baked potatos or hashbrowns and steamed veggies! YUMMO!

My romantic Valentine Dinner- Grilled Ribeye Steaks with Oozing Maitre d' Butter

I made my Valentine's Dinner on Sunday since I was off work and had lots of time! It turned out quite yummo!! I love cooking and enjoy making a nice dinner over going out. I made stuffed mushrooms, look on my blog under appetizers for the recipe, Grilled Rib-eye steaks (which I will post here, garlic mashed potatoes (looked under vegetable recipes, or side dishes), and steamed asparagus. Yumm!!
Here I will post my Grilled Ribeye Steaks with Oozing Maitre d' Butter! I got this off of the food network show Alex's Day off. I tweaked it a bit for our tastes and with what I had on hand. Turned out Delisioso!

Grilled Ribeye Steaks with Oozing Maitre d' Butter
Ingredients:
1 cube butter
4 green onions, minced
1 heaping teaspoon ground black pepper
2 teaspoons Dijon mustard
1/2 teaspoon lemon juice, plus a "few grates" lemon zest
2 tablespoons Worcestershire sauce
1 tablespoons dried parsley
3 ribeye steaks, brought to room temperature, this makes the steak more tender
Grill Mates Montreal Steak seasoning


Make the butter: In a medium saute pan, heat  1 tablespoon of the butter over medium heat, then add the green onion. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the green onion/ butter mixture to a medium bowl. Add the black pepper, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 7 tablespoons of butter. Season with salt as needed, to taste, and stir in the parsley.
Roll the butter into a log shape (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use. When ready to use, unwrap and slice into 1/4 inch slices.

Cook the steak: Heat your outdoor grill to medium/high heat. Sprinkle both sides of steaks with Montreal Steak Seasoning. Place on grill, and cook on one side about 4 minutes, and then flip, and cook 4 more minutes. This makes the steak about medium/ medium well done. They are slightly pink in the middle. Adjust cooking time to your liking.

Let rest about 4 to 5 minutes before serving.

When ready to eat, place 1 slice of the Maitre D'Butter on top of the steak. The heat from the steak should melt the butter. If not, place under the broiler for a few seconds. Spread over the steak so you get butter in each steak bite!

Yummo!!!

Leftover Steak Salad

I had a couple of leftover T-bone steaks in the fridge and had to come up with a way to use them up. When I was in Salt Lake City with Sarah looking for wedding dresses we ate at The Cheesecake Factory and I got the Santa Fe Chicken Salad that has a Cilantro dressing on it. So I thought why not try something like that but with steak. Here's what I came up with, turned out Yummo if you ask me!

Leftover Steak Salad

Ingredients for the dressing:
1/2 cup Real Mayonaise
1 Tablespoon Lime juice
2 tablespoons white vinegar
1 chipotle pepper with a little adobo sauce (save the rest in the freezer for use at another time)
1 heaping Tablespoon minced cilantro (I use the pre-chopped stuff you can get in a tube in the produce section at walmart, or use half a bunch fresh cilantro, chopped)
1/2  to 1 teaspoon sugar (depends on your taste and how sweet you like your dressing)
1/4 teaspoon black pepper
1/4 teaspoon salt
a little olive oil

Salad ingredients:
Leftover steak, sliced thinly (I had 2 T-bone steaks)
1 can black beans, rinsed and drained
1/2 can corn, drained
1 bag salad mix
grated cheese
3 corn tortillas, sliced as thinly as possible

Preheat oven to 350.
Spray baking sheet with non-stick spray, add Tortilla strips and spray with more nonstick spray until the strips are well coated, and sprinkle with salt. Bake in hot oven for 10 to 12 minutes until good and crispy.
For the salad dressing, combine all the ingredients in a blender, and blend until smooth. Add a little olive oil if the mixture is a bit too thick. Set aside.
Add a little dollop of olive oil to a hot skillet and then toss in the steak, stir fry a minute or two to heat up steak and crisp the edges.
When you are ready to eat, add the bag of salad in a large bowl with the beans and corn. Pour the dressing over this and toss all together until everything is well coated with the dressing.
Place on serving plates, sprinkle with cheese then add steak to each portion. Top with crispy tortilla strips and Enjoy!
This makes  2 or 3 large portions, but when that's all you're having for dinner, that's all you need right?

Spaghetti and Meatballs

I love this meatball recipe!! It's yummo!! I found it on the food network, but I added the parmesan cheese to the meatballs, gives them just a bit more flavor. And instead of frying the meatballs, I place mine on a cookie sheet and bake in the oven, less splattering and easier. I used the marinara sauce recipe posted before this one, it was yummo!!!

Spaghetti and Meatballs

MEATBALLS:
1 1/2 pounds ground beef
1/2 cup onion, chopped (in the pics, I used green onions, I needed to use them up, but usuall I use regular onions)
2 eggs
1/2 cup dry bread crumbs
1 teaspoon oregano
1 teaspoon basil
1/4 cup grated Parmesan cheese
Salt
Pepper

Prepared Marinara sauce (see earlier post or you can use your favorite Marinara sauce)
Spaghetti noodles

Directions:
Preheat oven to 350 degrees.
In large bowl combine beef, onion, eggs and bread crumbs. Season with oregano, basil, parmesan cheese, salt and pepper. Mix well.  I dump the mixture out onto a sheet of wax paper. Pat into a rectangle about an inch thick. Then cut into rows both lenghwise and width-wise (is that even a word?)

Each square should be enough for about a golf-ball size meatball--Form meatballs and place on a cookie sheet that has been sprayed with non-stick cooking spray.

 Cook meatballs in oven for about 20 to 25 minutes. Until browned and juices run clear.
Remove from oven.
While meatballs are baking, cook spaghetti noodles according to package, and drain (reserve about a cup of pasta water to thin marinara sauce  as needed if at all)
In a large skillet or saucepan, heat the marinara sauce, when meatballs are done add to sauce along with noodles, toss to combine. Let simmer for a minute or two. (if your sauce is too thick you can add a spoonful or two of the pasta water.)

Serve individually, and garnish with more Parmesan cheese.

Beef with Snow Peas

I LOVE stir-fries and I love snow peas, so I knew this recipe had to be good!  I found the original recipe here http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/. I didn't change it too much, except I just peel the strings off the peas instead of cutting the ends off (There is usually a little string at one end, grab and it should peel down the whole pea). I also added one more Tablespoon of Brown sugar which I posted below, and a teaspoon of minced garlic to the sauce. Yum!

Beef with Snow Peas
Ingredients:
1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain (I use petite Sirloin)
½ cup Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry (I used chicken broth since I didn't have this)
3 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger ( I usually have fresh ginger, but I didn't this time, I substituted about 3/4 teaspoon ground ginger, still good but fresh is better)
1 teaspoon minced garlic
1/4 to 1/2 teaspoon Crushed Red Pepper, (Ad as much as you like, depending on how hot you like it)
8 ounces, weight Fresh Snow Peas, Ends Trimmed or strings pulled
5 whole green onions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions:

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and crushed red pepper. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet or wok over high heat. Add snow peas and stir for 45 seconds.
Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute.

(You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat.

Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle with more crushed red pepper over the top if desired.