Not-So-Sloppy Joes

Not-So-Sloppy Joes

 A family favorite.

1 small onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, finely chopped

1 pound ground beef

1 6 oz can tomato paste

1 1/2 t chili powder

1 t cumin

1 t salt

1/2 t pepper

1/8 t cinnamon

1 1/2 c water

In a sauce pan, brown ground beef over med-high heat. Once browned, add the onion, garlic and bell pepper. Saute for a few minutes. 

Stir in remaining ingredients.

Simmer over low heat, for 20-25 minutes, stirring occasionally, until thickened slightly. 

Spoon onto toasted garlic sourdough bread and top with sour cream, shredded sharp cheddar and red pepper flakes. 

Enjoy!

Wendy's Chili

Wendy's Chili 

 My family loves this recipe. 

2 1/2 pounds ground beef

1 29oz can tomato sauce

1 29oz can pinto beans, undrained

1 cup onion, diced

1 4oz can green chilies

1/4 c celery, diced

4 medium tomatoes, chopped

3 t cumin

2 T chili powder

2 t salt

1/2-1 t black pepper

2 c water

In the bottom of a large dutch oven, brown the ground beef, and drain off the grease. 

Add tomato sauce, onion, green chilis, celery, tomatoes, cumin, chili powder, salt and pepper. Give the ingredients a good stir,  then add water, stir well.

 Bring to a boil, add beans, stir well. Cover and reduce heat. 

Simmer for 2-3 hours, stirring often so it doesn't stick to the bottom of the dutch oven. 

Let rest for 30 minutes before serving. 

Enjoy! 

Carne Asada Tacos

Carne Asada Tacos

 I always double this recipe.  It's a favorite.

2 T reduced sodium soy sauce

2 T lime juice

2 T avocado oil, divided

3 garlic cloves. minced

2 t chili powder

1 t cumin

1 t dried oregano

1 1/2 pounds skirt steak, cut into 1/2 inch pieces

In a 2 gallon zip lock bag combine the first 7 ingredients and mix well. Add skirt steak to zip lock and marinate overnight. Turning bag occasionally.

Heat remaining oil in a large skillet over medium-high heat. Add the steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 12 -15 minutes, or until desired doneness. 

Serve steak in a warmed tortilla, top with pico de gallo, queso fresco and a squeeze of lime.   

Enjoy!

Slow Cooker Taco Queso

Slow Cooker Taco Queso 

This recipe is a easy, meaty, cheesy queso that is delicious. And, made in the crock pot to make life easy.  

• 1 to 1 1/2 pounds of ground beef
• 1/2 teaspoon of kosher salt
• ground black pepper to taste
• 2 10 oz cans of Rotel Original Diced Tomatoes with Green Chilis, undrained
• 32 oz of Original Velveeta
• 2 teaspoons of onion powder
• 2 teaspoons of garlic powder
• 1 teaspoon of cayenne pepper
• 1/2 tablespoon of cumin
• 1 teaspoon of paprika
• 
  
• 1. In a skillet or sauté pan, brown ground beef. Season with salt and pepper. 
• 2. Spray inside of slow cooker with non stick cooking spray. 
• 3. Combine ground beef, Rotel Orginal Diced Tomatoes with Green Chilis, Original Velveeta, and spices in slow cooker.
• 4. Heat on high for about two hours or until dips is hot and smooth. 
• 5. Serve with tortilla chips and garnish with jalapeños, cilantro sour cream and what ever else you may like.

Enjoy! 

                                                                                                      Recipe adapted from:# 2 -Pencil.com

Vegetable Beef Soup

This soup is a comforting meal that's perfect for our family on a cold winter day and is my all-time favorite soup recipe to make. It is full of veggie goodness and taste absolutely delicious and makes enough to freeze.

1 pound ground beef

1 onion, chopped

4 stalks of celery, chopped

4 carrots, sliced

1 can green beans, drained

1 can cannelloni beans, drained

2 quarts beef broth

1 cup water

1 (14.5 oz.) can crushed tomatoes

1 can mild Rotel

1 can tomato paste

4 cloves garlic, minced

1 (4 oz.) can whole green chilies, chopped 

2 teaspoons garlic powder

2 teaspoons cumin

2 teaspoons chili powder

2 teaspoons oregano

1 teaspoon granulated onion

1 teaspoon red pepper flakes

salt and pepper to taste (I use very little salt)

4-5 russet potatoes, cubed 

1. In large soup pot brown ground beef 

2. Then add cumin, chili powder, garlic powder, onions and cook 2-3 more minutes.  

3. Add garlic, celery, carrots, green beans, beans, broth, water, crushed and Rotel tomatoes, green chilies, oregano, granulated onion, salt and pepper, and tomato paste.  

4. Bring to a slight boil then simmer for 40-45 minutes or so.

5. Then add potatoes and cook till tender. 10-15 minutes. I usually leave potatoes a little firm. They will continue to cook as the soup sits to cool.

Enjoy!

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Crock Pot Italian Beef 

on a bed of mashed red potatoes

This recipe has proven to produce the best pot roast we've ever had.  It's moist, flavorful and will melt in your mouth good. 

2 1/2 -3  pound beef roast, such as round

2 cups chopped (peeled) carrots

1 small white or yellow onion, sliced

4-5 cloves garlic, chopped

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon dried basil

1 tsp dried oregano

1/2 teaspoon dried thyme

1/8 teaspoon ground cinnamon

1 + teaspoon red chili flakes (you can add more or less, up to you)

1 1/2 cup crushed tomatoes

2 cups beef stock

1 tablespoon tomato paste


1. Cut beef into cubes and place into crock pot.
2. Chop carrots, onions, and garlic, add to crock pot.
3. Add remainder of the seasonings. 
4. Add in beef stock, crushed tomatoes and tomato paste and give it a good stir.
5. Cover crock pot, set on low and cook for 5-6 hours or until done. 
6. Once done shred beef in crock pot, if you like. Spoon over a bed of mashed potatoes or what ever you may like. You can't go wrong with this dish. 


Enjoy! 

Recipe adapted from: Popular Paleo

Korean Beef

This is my go to dish. My husband and I love it. Its quick and super easy to make and taste delicious. 

1 lb lean ground beef

1/2 cup brown sugar

1/4 cup soy sauce

1 cup of water

1 Tablespoon sesame oil

3 cloves garlic, minced

1/4 teaspoon ground ginger

1 teaspoon crushed red peppers (

salt and pepper

1 bunch green onions, diced

Jasmine rice, cooked

1. Heat a large skillet over medium heat and brown ground beef with garlic in the sesame oil. 

2. Drain most of the fat and add water, brown sugar, soy sauce, ginger, salt and pepper and red peppers. 

3. Simmer for a for 20 or so  minutes to blend the flavors. 

4. I simmer till most of the water has evaporated. 

5. Serve over jasmine rice, steamed broccoli and top with green onions.

Enjoy! 

Recipe adapted from:  Six Sisters' Stuff

Cheeseburger Soup 

This soup hands down is my sons favorite. I always make a double batch and freeze half. Trust me, it will be enjoyed by all and you will be asked to make it again. It is that good. 

1/2 pound ground beef

3/4 cup shredded carrot

3/4 cup chopped onion

3/4 cup chopped celery 

1 teaspoon dried basil

1 teaspoon dried parsley

4 tablespoons butter

3 cups chicken stock

4 cups diced potatoes

1/4 cup flour

8 ounces Velveeta, cubed

1 1/2 cups milk

3/4 teaspoon salt 

1/2 teaspoon pepper

1/4 cup sour cream

1. Cook ground beef, set aside. 

2. In the same skillet with 2 tablespoons butter, sauté onion, celery, carrots, parsley and basil until tender.

3.  Add the ground beef, chicken stock and potatoes, bring to a boil. Simmer gently for 10-12 minutes, or until the potatoes, are tender.

4. In a separate small skillet melt the remaining butter, stir in the flour and cook and stir until bubbly, 3-4 minutes. 

5. Add this to the soup and stir well, bring to a boil one more time. 

6. Stir in the salt, pepper, milk and velveeta. Stir until cheese has melted.

7. Remove pot from heat, stir in sour cream. 

Ladle into bowls and serve with some crusty french bread.

Yield: 8 servings (2-1/4 quarts).

Enjoy!

Recipe adapted from:  Taste of Home

Cowboy Calzone

Since it has been a while since my last posting, I feel obligated to explain, at least a little. It all started early January, when we got sick, all of us. Started with my son, then me, then my husband. It just lingered on forever, or so it seemed. Then the ice and snow decided to come to Texas, yes its true, we had ice and snow and temperatures in the single digits. Now I know that’s no big deal for some of you, but for us in the South, it’s a big deal, especially with the rolling black outs and all. Now if that wasn’t enough, next my computer decided to take a dive and now, after purchasing two new computers and having hours of technical help at my house, I am up and running and ready to start sharing my love for cooking and eating with all of you again. Oh and did I mention the family emergency intermingled into all of this, where my husband had to fly across country to deal with family issues. Enough explaining and I know this is boring you all, so lets get down to some serious business, cooking and Cowboy Calzones.

This recipe comes from The Pioneer Woman Cookbook and I have to say it is definitely a keeper in my book. With the combination of meats, cheeses and the crust, oh the crust, this recipe is just wonderful. It is hearty, tasty and you can add as many extras as your heart desires. For me that means jalapeños of course. The extra spice is a bonus in my book, however, you can add just about anything that you and yours like. Make it simple or make it as elaborate as you desire, the final product is still, Simply Delicious.

Dough:

1 tsp. or 1/2 packet of active dry yeast

4 cups all purpose flour

1 tsp. kosher salt

1/3 cup extra virgin olive oil, plus more for drizzling

Pour 1 and 1/2 cups warm water in a bowl and sprinkle in yeast.

Combine the flour and salt in a mixing bowl. With an electric mixer on low speed, drizzle in olive oil until just incorporated.

In a separate bowl, gently stir the yeast/water mixture. Drizzle it into the flour/oil mixture; mix until the dough forms a ball. (You can also mix by hand until the dough comes together.)

Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.

Filling:

1/2 pound hot breakfast sausage

1 pound ground turkey or beef

1/2 of a onion, diced

1/2 to 1 whole jalapeño, seeded and chopped

8 oz. whole milk ricotta cheese

1/2 cup grated mozzarella cheese

1/2 cup grated sharp cheddar cheese

1 egg, beaten

Salt and Pepper

Milk for brushing the tops of calzones

Preheat oven to 450°F. In a large skillet combine the ground turkey or beef, sausage and onion. Brown over medium heat. Drain excess grease. Add the Rotel. Stir to combine, and cook for 2 minutes. Remove from heat and allow to cool.

In a bowl, combine the 3 cheeses, jalapeño and egg. Add a dash of salt and pepper.

Add the cooled meat mixture to the cheese mixture and stir gently to combine.

Divide the pizza dough into 10 equal-size balls. With a rolling pin on a floured surface, roll each ball into a 6-inch circle. Please know that I was able to make 10 out of this recipe. Others have only made 6.

Use a ¼ measuring cup of the meat/cheese mixture, place in the middle of each circle. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press and fold over the edge or use a fork along the edge to seal closed, and then transfer the calzone to a baking sheet with parchment paper. Repeat with the remaining dough and filling. Brush the calzones with milk. Bake for 15 to 20 minutes, until golden brown.

Enjoy!

Recipe adapted from: The Pioneer Woman

Cavatini

If you're looking for a bowl of rich and hearty goodness, then this dish is right up your alley.  This is one of our (many) favorite pasta meals. It’s just a little bit spicy (because I add extra crushed red pepper flakes) with a whole lot of deliciousness.  With the cheesy goodness and the aroma of the pepperoni you'll want to go grab a plate.  Serve it with an Italian or Caesar salad, some freshly toasted garlic bread and your favorite bottle of wine for a fantastic comforting meal.

Cavatini

1 lb. ground beef or sausage or combination of ground and sausage
1 small onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 teaspoon crushed red pepper flakes, I add extra
1 teaspoon oregano
3&1/2 ounces pepperoni, you can add whole or slice, I use Boars Head
1/2 cup Each - 3 different types of pasta
15 1/2 ounce jar spaghetti sauce, I used can of organic crushed tomatoes
8 ounces small curd cottage cheese
8 ounces mozzarella cheese, grated

Pre-heat oven to 350 degrees and reserve a 9 X 13-inch ovenproof baking dish. In a large skillet over medium heat, brown the ground beef with the garlic,onion and green pepper. Drain any excess liquid and reserve. Add spaghetti sauce and remainder seasonings to the browned meat and stir. Add pepperoni simmer for 15 - 20 minutes. Meanwhile, prepare the pastas as directed on the package and drain.

Place cooked pasta into a 9- inch by 13-inch ovenproof baking dish. Top pasta with 1/2 of meat mixture, spoon all the cottage cheese over the sauce. Sprinkle 1/2 the mozzarella cheese over the cottage cheese. Repeat layers, omitting the cottage cheese and ending with the mozzarella cheese.

 Bake for 30 minutes.

Try adding some of your favorite veggies to compliment this dish.  You can even add a layer of ricotta as well.  Have fun with this one.

Enjoy!

My Favorite Taco Soup

This is my favorite taco soup recipe. I have looked at numerous blogs with many different recipes, that sound good but I always come back to this one. This recipe was given to me about eighteen year ago. The sad thing is I can no longer remember the name of the sweet lady that shared this recipe with me.

This soup is hearty and delish! We all enjoy this soup and I sometimes add fresh corn and green beans when I feel we need a few more veggies in our diet. It is so easy to put together and is slow simmered to perfection! Plus, I'm able to use my dutch oven ;).

Taco Soup

2 lbs of ground beef
1 garlic clove, chpped
1 small onion, chopped
1 small bell pepper, chopped
1 package taco seasoning mix, I use low sodium
1 package hidden valley ranch salad dressing mix
2 cans crushed tomatoes
1 can Rotel diced tomatoes
1 can pinto beans w/jalapenos, w/ liquid
1 can kidney beans, w/ liquid
1 can white/yellow hominy w/ liquid
1/2-1 cup beef broth, it all depends how soupy you want it

Brown meat, drain off excess fat. Add onions, bell pepper and remaining ingredients into dutch oven, mix well. Simmer slowly for an hour, stirring occasionally.

Serve with rice, corn bread, crackers, tortillas or just fritos ( my fav.). You may also garnish with grated cheese, sour cream and avocado or what ever your little heart desires =).

Enjoy!