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Homemade Taco Bowls

Homemade Taco Bowls

Homemade Taco Bowls

 

1 1/2 lbs. lean ground beef

 

1 T. chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. oregano

1/2 tsp. paprika

1 1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

 

1 15 oz. can black beans drained and rinsed

1 15 oz. can whole corn drained

pico de gallo garnish

avocado garnish

cheddar cheese grated

cilantro garnish

brown rice approx. 1 1/2 cups per serving

 

Brown ground beef in a large skillet.  Mix together seasonings and sprinkle over meat.  Stir to incorporate.  Simmer for 3-5 minutes. Add cooked rice to individual serving bowl.

Top with ground beef mixture.  Add toppings – pico, avocado, cheese, corn, black beans, and cilantro.

Easy Taco Bowls

Easy Taco Bowls

Easy Taco Bowls

 

1 lb ground beef

1 (1-oz) envelope taco seasoning mix

2 T. water

1 (12-oz) pkg frozen cauliflower rice

2 green onions, chopped

3 cups chopped romaine lettuce

1½ cups shredded Cheddar cheese

½ cup fresh salsa

1 cup diced or sliced avocado

 

Cook beef in a large nonstick skillet over medium heat 8 minutes or until no longer pink. Add taco seasoning and water, stirring to combine. Cook 2 minutes or until slightly thickened. Cook cauliflower rice according to package directions. Stir onions into cauliflower rice. Arrange lettuce in 4 bowls. Top with cauliflower mixture, beef mixture, cheese, salsa, and avocado.

Tomato-Basil Tortellini Skillet

Tomato-Basil Tortellini Skillet

Tomato-Basil Tortellini Skillet

 

¾ lb ground beef (or use ground turkey)

½ cup chopped onion

2 cloves garlic, minced

1 (24-oz) jar tomato basil pasta sauce

2 cups chicken broth

½ (25-oz) pkg frozen tortellini

 

Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until tortellini is tender.

Easy Beef & Bean Enchiladas

Easy Beef & Bean Enchiladas

Easy Beef & Bean Enchiladas

 

1 1/2 pounds ground beef

3 tablespoons vegetable or canola oil

10 corn or flour tortillas

1 8-ounce package sour cream

cilantro optional

1 cup canned black beans rinses and drained

2 cups shredded Monterrey Jack or Cheddar cheese

1 homemade enchilada sauce recipe

 

Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add ¼ cup of enchilada sauce into brown meat and stir until well-combined. For the Enchilada Assembly: Preheat oven to 350º F. Pour ½ cup enchilada sauce into the bottom of a 9×13 oven-safe, casserole dish. Drizzle oil into the bottom of a skillet over a medium-low heat. Add tortillas, one at a time, and cook for about 1 minute each. Do not allow to become crispy. Drain tortilla and then layer on beef, sour cream, cheese, cilantro, and beans. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese. Place in oven and bake 15 minutes, or until cheese has fully melted. Remove from oven and top with additional cilantro, if desired.

Cheeseburger Macaroni in the Instant Pot

Cheeseburger Macaroni in the Instant Pot

Cheeseburger Macaroni in the Instant Pot

 

1 lb lean ground beef drain after cooking if using a fatty beef

16 oz elbow macaroni uncooked

10.5 oz can of cheddar cheese soup

3 cups broth chicken or vegetable (Recently updated from 2.5 cups to 3)

3 cups shredded cheddar cheese

2 tsp. garlic powder

2 tsp. onion powder

salt and pepper as desired

garlic pepper seasoning optional

 

If ground beef is frozen, pour 1 cup water into the Instant Pot, put on the lid, make sure the valve is on “seal”, and select 25 minutes on “high” manual mode. Ground beef should be fully cooked before moving forward. If starting with thawed ground beef, turn the “sauté” setting on and cook the ground beef, garlic powder, and onion powder until beef is no longer pink. Next add in broth, elbow macaroni, can of cheddar cheese soup and salt/pepper if desired. Lock lid and close the valve to “seal” and cook for 4 minutes on manual “high” setting. The pressure cooker will take about 5 minutes to seal, 4 minutes to cook and then quick release the valve to let the pressure out. Add in 2 cups of shredded cheddar and stir until melted. Divide and sprinkle on remaining shredded cheddar on to each serving, for extra cheesy goodness!  Tip: Get creative by sprinkling on seasonings like garlic pepper seasoning, hot sauce, and anything else that you love, to add more flavor! NOTES: This recipe is a basic cheeseburger macaroni recipe. You may want to add seasonings and other flavors to kick it up a notch with flavor. I wanted to keep it very basic for kids! If in doubt, add more cheese! You can never go wrong with more cheese!

Breakfast Sausage

Breakfast Sausage

Breakfast Sausage

 

2 Lb. Ground pork

1 T. Brown sugar

2 tsp. Dried sage

2 tsp. Salt

1 tsp. Pepper

1/4 tsp. Dried marjoram

1/8 tsp. Crushed red pepper flakes

1 pinch ground cloves

 

Combine all ingredients by hand in a bowl. Form mixture into 1/4″ thick patties. Brown patties in a large skillet over medium high heat for 5 minutes on each side.

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti

1 Pound Lean Ground Beef, or Italian Sausage

½ Tsp. EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning, or to taste

1 Pound Spaghetti Noodles

1 (24 Ounce) Jar Spaghetti Sauce

36 Ounces Water, 1 ½ Jars

1 (14.5 Ounce) Can Diced Tomatoes, or tomato sauce

 

Set the Instant Pot to sauté’ and add the ground beef.  Add the salt, garlic powder, onion powder, and Italian seasonings.  Cook the meat and seasonings, breaking the meat up until it’s completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.   Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately. NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.

Crispy Beef Bowls

Crispy Beef Bowls

Crispy Beef Bowls

 

1 lb. ground beef

1 T. sesame oil

1 T. ginger root grated

2 garlic cloves minced

1 tsp. chilli flakes

2 T. soy sauce

1 T. honey

1 cup long-grain white rice dry

2 carrots shredded or cut into ribbons

1 cup red cabbage shredded

4 radishes thinly sliced

2 spring onions thinly sliced

1 lime cut into wedges

fresh mint to serve

sesame seeds to serve

salt to taste

pepper to taste

 

In a small saucepan on medium-high heat, combine rice with 2 C. of water and a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook until all of the water has been absorbed and the rice can be fluffed with a fork, about 15 minutes. In a cast-iron or heavy-bottom skillet, warm sesame oil to medium-high heat. Add ground beef, breaking it apart with a wooden spoon, season with a pinch of salt and pepper and cook for 4-5 minutes until lightly browned. Add ginger, garlic, chili flakes, soy sauce and honey, and stir to combine. Continue to cook the beef until dark brown and crispy. Once the beef is cooked, assemble the bowls; divide the rice, vegetables and beef evenly across the bowls. Top with sesame seeds, fresh mint or coriander, and lime wedges to serve.

Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

 

1/2 cup whole-grain bulgur

1 T. extra-virgin olive oil

1 medium chopped yellow onion

4 large cloves garlic, minced

2 tsp. ground cumin

1 tsp. ground coriander

3/4 tsp. red chili flakes

1 1/2 tsp. kosher salt

1 lb. ground chicken

2 medium diced tomatoes (or one 15-oz can diced tomatoes, drained well)

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh mint

6 medium red, yellow, or green bell peppers

For the yogurt sauce:

1 1/2 C. non- or low-fat plain Greek yogurt

2 T. extra-virgin olive oil

1 1/2 T. fresh lemon juice, from 1 lemon

1/4 cup finely chopped fresh mint

3/4 tsp. kosher salt

 

Preheat oven to 400°F. In a medium saucepan bring 1 1/4 C. water to a boil. Add the bulgur and stir. Reduce the heat to medium low so it simmers. Cover the pan and cook until tender, about 12 minutes. Set aside. In a large skillet set over medium-high heat add the olive oil. Once the oil shimmers, add the onion and garlic and sauté until tender, about 5 minutes. Add the cumin, coriander, chili flakes, salt, chicken, and tomatoes. Cook just until the chicken is done, breaking it up like taco meat, about 7 minutes. Stir in the cilantro, mint, and cooked bulgur. Remove from heat. Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a baking pan large enough to accommodate them. Divide the filling among the peppers. Set the tops on the peppers. Bake until the peppers are tender and slightly shriveled, but still firm, 30 to 35 minutes.  In a small bowl, stir together yogurt, olive oil, lemon juice, mint, and kosher salt. Serve peppers warm with yogurt sauce on the side.

Sloppy Cowboys

Sloppy Cowboys

Sloppy Cowboys

 

2 lbs. lean ground beef

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. onion powder

1/3 tsp. garlic powder

0.7-oz. pkg. Italian salad dressing mix

1 T. red wine vinegar

1 tsp. Worcestershire sauce

1/3 C. catsup

sandwich buns

1/2 lb. provolone cheese, sliced

 

Brown beef in a large skillet over medium heat; drain. Add remaining ingredients except buns and cheese and mix well. Reduce heat to low; simmer until heated through and slightly thickened. Serve on buns, topped with a slice of provolone cheese. Serves 6 to 8.

Instant Pot Korean Ground Beef (Bulgogi)

Instant Pot Korean Ground Beef (Bulgogi)

Instant Pot Korean Ground Beef (Bulgogi)

 

2 tsp. Vegetable Oil

1 1/2 lb. Ground Beef or Ground Turkey, 90% lean is best

7 cloves Garlic (or 1 T. pressed garlic)

1/3 cup Soy Sauce, low sodium

1/2 cup Water

3 T. Brown Sugar

1 T. Sesame Oil

1 T. Ginger Root, grated (or 1 tsp. powdered ginger)

1/2 Asian Pear, grated (optional)

3/4 tsp. Red Pepper Flakes (or more for some spice)

1/2 tsp. White Pepper (or black)

For the Rice – I use a 7″ x 2.5″ pan

1 1/2 cups Jasmine Rice, rinsed

1 1/2 cups Water

2 T. Butter

To Serve

Tortillas (for tacos)

Lettuce Leaves (for lettuce wraps)

Garnish

2 Green Onions, sliced

Sesame Seeds

 

Get all of your ingredients together and measured out. This will make the process go smoother. Also have the rice in the pan and ready to go. Turn on the pot’s Sauté setting. When it is hot, add the oil, and then the ground beef. Cook beef until it loses the pink color. I use 90% lean beef, so I don’t drain, but drain the excess fat if there is more than a few tsp.. Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, Asian pear (if using), red pepper flakes, and white pepper. Mix well, scraping the bottom of the pot to get up any browned bits so you don’t get the Burn error. Cancel the Sauté setting. Set the trivet in the pot over the beef. Put the rice, water, and butter in the pan and set on top of the trivet. Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial and the + or – button or dial to select 3 minutes. When the cook cycle is finished, let the pot sit undisturbed for 9 minutes (9-minute Natural Release). Then turn the steam release knob to the Venting position and release the remaining pressure/steam. When the pin in the lid drops down, open the lid and use silicone mitts, a pan gripper, or such to carefully remove the pan of rice. Then fluff the rice with a fork.  Remove the trivet and stir the bulgogi. Serve the bulgogi over rice, on lettuce leaves, in taco shells/tortillas, garnish, and enjoy!

Master Recipe Meatballs

Master Recipe Meatballs

Master Recipe Meatballs

 

8 ounces ground beef

8 ounces ground pork

8 ounces ground veal

1/2 cup ricotta

1/3 cup shredded Parmesan

1/2 cup panko bread crumbs

2 large garlic cloves, minced

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 tsp. red pepper flakes

1 large egg

 

Preheat the oven to 400. Put everything into a large bowl and mix well—with your hands please, not a spoon. Roll into balls and place on a parchment-lined baking sheet. Bake for about 15 minutes, or until cooked all the way through. Boom.

 

 

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage

 

1 lb orecchiette (or rigatoni)

1 fennel bulb (OR 1 1/2 tsp. ground fennel seed)

2 T. extra-virgin olive oil

1 pound mild Italian sausage, ground

1 small onion, diced

1 tsp. sugar

1 T. red wine vinegar

1 C. of your favorite tomato sauce (I love Rao’s marinara or tomato basil)

1 1/2 C. heavy cream

2 C. shredded fontina cheese

1/4 C. grated Parmigiano-Reggiano cheese

 

Preheat an oven to 425°F (220°C). Lightly oil a 9-by-13-inch (24-by-33-cm) baking dish. Bring a pot of water to a boil over high heat. When the water is boiling, season generously with salt (you want to make it “salty like the sea” which means you should add about 1/4 C.). Add the pasta and cook 3 minutes less than the cook time on the package. Because you’re going to finish this off in the oven, you want to undercook the pasta just a bit, so it retains a bit of a bite and doesn’t get mushy. Drain and place back in the same pot you cooked it. Add about a T. of butter. Remove and discard the stalks and core from the fennel bulb and dice the bulb. In a large sauté pan, over medium heat, heat 1 T. of the olive oil. If you’re using ground fennel seed, add it with the sausage right away. Add the sausage and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the fennel to sausage and cook, stirring, until tender, 4 to 5 minutes. Add sausage and fennel to the pot with the pasta. Add the remaining 1 Tbs. olive oil to the same sauté pan and then add the onions and pinch each of salt and pepper. Cook, stirring occasionally, until the onions are tender and translucent, about 3 to 4 minutes. Add the sugar and vinegar and cook until the vinegar has reduced, about 1 to 2 minutes. Add the tomato sauce and cream and simmer, stirring, until lightly thickened, 4 to 5 minutes. Transfer to the pot with the pasta, add the fontina and stir well. Transfer the pasta mixture to the prepared dish and top with the Parmigiano-Reggiano. Bake until the top is golden brown and the sauce is bubbling around the sides, 10 to 15 minutes. Serve directly from the dish. NOTES: To save some time, start boiling the water first. While you’re waiting for the water to boil, start cooking the sausage and fennel. By the time the sausage and fennel is finished, the water should have boiled, and while the pasta is cooking, chop the onion and mix the sugar and vinegar in a small dish. Now it will be time to add the sausage/fennel to the pasta. Give it a stir. Next step is to cook the onion and get the tomato cream sauce cooking. While the sauce is simmering, grate the fontina on a piece of parchment paper (makes cleanup SUPER easy!), and the Parmesan (on a separate piece of parchment).

Lamb and Halloumi Burger Wraps

Lamb and Halloumi Burger Wraps

Lamb and Halloumi Burgers

 

7 oz. halloumi cheese

16 oz. ground lamb

4 T. mint chopped

salt

pepper

2 cups red cabbage chopped

Boston lettuce 4 large leaves

2 T. olive oil

1 T. apple cider vinegar

4 tsp mayonnaise

 

Grate half of the halloumi cheese, saving the other half for later. In a large bowl add the grated halloumi, ground lamb, mint, salt, and pepper to taste. Combine the mixture well with your hands and form into 4 burger patties. Pre-heat a large skillet pan on a stove set to medium-high, then add in the burgers. Turn the patties occasionally and cook for 15 minutes or until cooked through. Meanwhile, prepare the red cabbage slaw by thinly slicing the red cabbage. Place the cabbage in a bowl then coat well with olive oil and vinegar. Season with salt and pepper. Slice up the remaining halloumi cheese. Once the burgers have cooked through, add the slices of cheese into the skillet. Turn frequently until the cheese browns on both sides. This should take about 3-4 minutes. Assemble your burgers with a lettuce leaf, burger, red cabbage, halloumi slice and mayonnaise.

Skillet Bowtie Lasagna

Skillet Bowtie Lasagna

Skillet Bowtie Lasagna

 

1 lb. ground beef

1 onion, chopped

1 clove garlic, chopped

14-1/2 oz. can diced tomatoes

1-1/2 c. water

6-oz. can tomato paste

1 T. dried parsley

2 t. dried oregano

1 t. salt

2-1/2 c. bowtie pasta, uncooked

3/4 c. small-curd cottage cheese

1/4 c. grated Parmesan cheese

 

In a large skillet over medium heat, brown beef, onion and garlic; drain. Add tomatoes with juice, water, tomato paste and seasonings; mix well. Stir in pasta; bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes, until pasta is tender, stirring once. Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes. Serves 4.

Ginger Pork Spring Rolls

Ginger Pork Spring Rolls

Ginger Pork Spring Rolls

 

1/4 C. hoisin sauce

1/4 C. soy sauce

2 T. Asian chili-garlic sauce (or to taste; optional)

1/4 C. water

1 (16oz) bag coleslaw mix

1/2 C. chopped fresh cilantro

6 scallions/green onions, white parts minced; green parts sliced thin

1 T. vegetable oil

1 pound ground pork

3 T. freshly grated ginger

12 (9 inch) rice paper wrappers

 

Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside.  Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 C. of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine.  Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 C. of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.

Greek Meatballs in Tomato Sauce

Greek Meatballs in Tomato Sauce

Greek Meatballs in Tomato Sauce

These Greek cigar-shaped meatballs are known as soutzoukakia smyrneika. The spicing reflects the dish’s origins in Smyrna, a former Greek settlement and now the Turkish city of Izmir. Soutzoukakia often are made with beef or a combination of beef and pork, but we preferred the subtle sweetness and tender texture of all-pork meatballs. An instant thermometer is the best way to check for doneness; alternatively, cut open a meatball—if done, the center should no longer be pink. Soutzoukakia often is served with tiganites patates (potatoes fried in olive oil), but roasted potatoes, crusty bread or a rice or orzo pilaf also are delicious accompaniments.

 

½ cup panko breadcrumbs

1 large egg

1 pound ground pork

2 tsp. ground cumin

3 medium garlic cloves, 2 finely grated, 1 thinly sliced

¾ tsp. red pepper flakes, divided

2 T. finely chopped fresh oregano, divided

Kosher salt and ground black pepper

2 T. extra-virgin olive oil, plus more to serve

128-ounce can crushed tomatoes

½ tsp. ground cinnamon

2 tsp. honey

 

In a medium bowl, combine the panko, egg and ½ cup water, then mix until homogeneous. Let stand for 5 minutes to allow the panko to hydrate. Add the pork, cumin, the grated garlic, ½ tsp. pepper flakes, 1 T. oregano, 1 tsp. salt and ½ tsp. black pepper, then mix well. Divide into 12 portions (each about a scant ¼ cup), then shape each into a 2½-inch-long cigar shape. In a 12-inch nonstick skillet over medium-high, heat 2 T. of oil until shimmering. Add the meatballs and cook without disturbing until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the meatballs and cook until browned on the second sides, another 2 to 3 minutes. Remove the skillet from the heat, transfer the meatballs to a paper towel–lined plate and set aside. Return the skillet to medium-high and add the sliced garlic. Cook, stirring, until fragrant and starting to brown, 1 to 2 minutes. Add the remaining ¼ tsp. pepper flakes and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, cinnamon, honey, ½ tsp. salt and ¼ tsp. black pepper, then bring to a simmer. Place the meatballs in the pan and return to a simmer. Cover and simmer, undisturbed, until the centers of the meatballs reach 160°F, 12 to 14 minutes. Transfer the meatballs and sauce to a serving dish. Drizzle with additional oil and sprinkle with the remaining 1 T. oregano.

Beef and Rice Meatballs with Lemon-Olive Oil Sauce

Beef and Rice Meatballs with Lemon-Olive Oil Sauce

Beef and Rice Meatballs with Lemon-Olive Oil Sauce

 

Don’t use uncooked rice, even though many recipes do. If the rice is raw, the grains won’t cook through in time. Thawed frozen, store-bought shelf-stable or home-cooked leftover long-grain rice all do nicely. Make sure it’s at room temperature so the grains are easy to mash with a fork.

 

1 cup cooked long-grain white rice, room temperature

2 slices hearty white sandwich bread, torn into small pieces

1 cup low-sodium beef broth, divided

4 T. finely chopped fresh dill, divided

Kosher salt and ground black pepper

1 pound 85 percent lean ground beef

1 large egg yolk

3 medium garlic cloves, finely grated

2 tsp. dried oregano, divided

5 T. extra-virgin olive oil, divided

2 T. lemon juice

 

In a large bowl, mash the rice with a fork until smooth and pasty. Add the bread, ¼ cup of broth, 2 T. of dill, 2 tsp. salt and 1 tsp. pepper. Using your hands, mix and mash the ingredients to a paste. Add the beef, egg yolk, half of the garlic and 1 tsp. of oregano, then mix with your hands until the mixture is homogeneous. Divide into 12 portions, form into smooth balls and place on a plate. Refrigerate, uncovered, for about 10 minutes. In a 12-inch nonstick skillet over medium-high, heat 2 T. of oil until shimmering. Add the meatballs and cook without disturbing until lightly browned on the bottoms, about 3 minutes. Carefully turn the meatballs and cook until browned on the second sides, about another 3 minutes. Add the remaining garlic and the remaining 1 tsp. oregano and cook, stirring, until fragrant, about 30 seconds. Add the remaining ¾ cup broth, then scrape up any browned bits. Bring to a simmer, then cover, reduce to medium-low and cook, gently stirring once or twice, until the centers of the meatballs reach 160°F, 5 to 7 minutes. Using tongs, transfer the meatballs to a serving dish and tent with foil. Bring the liquid in the pan to a boil over medium-high and cook, stirring occasionally, until thick enough that a spatula drawn through it leaves a trail, 2 to 3 minutes. Off heat, whisk in the remaining 3 T. olive oil and the lemon juice. Taste and season with salt and pepper. Pour the sauce over the meatballs and sprinkle with the remaining 2 T. dill.

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

 

For the meatballs (kefta):

1lb ground beef or lamb

1 small onion, grated

1 garlic, minced

2 tbsp parsley, chopped

2 tbsp cilantro, chopped

½ tsp cumin, freshly ground

¼ tsp paprika

1 pinch of cayenne or to taste (optional)

Salt

Freshly ground black pepper

 

For the sauce and vegetables:

1lb fresh or frozen green peas

½ lb tender asparagus, trimmed and cut into ½ inch segments

2 tbsp oil

1 medium onion, chopped

½ tsp turmeric

1 tsp ground ginger

¼ tsp saffron

Juice of ½ lemon

A small handful of chopped parsley

4 eggs

 

Combine all the ingredients for the kefta together and form into small meatballs. Heat 1 tbsp of oil in a large, fairly deep pan and brown the meatballs on all sides. Remove from pan and set aside.  Pour the remaining oil into the same pan and add the chopped onion. Cook until translucent but not browned. Add the spices and 1 ½ cups of water. Season with salt and pepper and bring to a boil. Gently slide down the meatball and cook, covered, for 15 minutes. Add the peas and asparagus to the sauce and continue cooking for another 10 minutes, uncovered, until the vegetables are tender, and the sauce has thickened a bit. Carefully break the eggs into the sauce and poach them until set. Add the lemon juice and chopped parsley and serve at once with bread to soak up the goodness that is this sauce.

 

Browned Butter Cheeseburgers

Browned Butter Cheeseburgers

Browned Butter Cheeseburgers

 

1 lb. ground beef

pinch kosher salt approx. 1-1/2 teaspoon

ground peppercorn to taste

1 Tablespoon garlic powder

1 stick butter

3 slices American cheese

 

Desired Toppings, such as

Tomatoes

Bacon

Red Onions

Lettuce or Spinach

Mustard

Honey Mustard

Spicy Mustard

Ketchup

Mayo

Pickles

 Avocado

Spicy or Fiesta Ranch

Crispy Fried Onions

Fried Egg

BBQ Sauce

Sriracha

Steak Sauce (like A1)

Caramelized Onions

Peppers

Hummus

 Relish

Hot Sauce

Slaw

Chips

Jalapenos

Grilled Pineapple

Teriyaki Sauce

Queso

Crumbled Blue Cheese

Chili

Turn skillet on to 350 degrees. Mix ground beef, salt, pepper, and garlic powder. Coat the electric skillet with the butter. (Approximately 3 Tablespoons.) Patty out the burgers, with the center of the patty pressed in a little bit.  This will let the juices run to the center and the patty will end up flatter instead of bulged up in the center as it cooks.  Place in the skillet covered, cooking for a couple of minutes until the tops of the burgers turn tan and the bottoms are a gorgeous brown. Flip the burgers and cook for a couple of minutes, or until the juices forming out the top run clear and are no longer pink/red. DO NOT mash down the burgers while cooking. This will release the juices that you want to stay in. Turn skillet down to a simmer and place a slice of cheese on each burger. Remove cheeseburgers from skillet and place on a dish close to one another to trap in heat. Dump the grease out of the skillet into a heatproof bowl. Increase the heat to 300 and coat the skillet with butter. Place each bun half on the skillet and toast the buns for about 30 seconds. Once the buns are toasted, you’re ready to assemble the cheeseburgers!

Salisbury Steak

Salisbury Steak

Salisbury Steak

1 pound lean ground beef

1/4 cup panko bread crumbs

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon ground mustard

1/2 teaspoon onion powder

1/2 teaspoon fresh ground pepper

pinch of salt

For the gravy:

1 large vidalia onion, diced

4 ounces sliced white mushrooms

1 teaspoon fresh chopped thyme leaves

1/2 teaspoon garlic powder

2 1/2 tablespoons flour or cornstarch

3 cups beef stock

1 teaspoon Worcestershire sauce

1 tablespoon butter

kosher salt and pepper, to taste

Chopped fresh parsley or chives

 

In a large bowl, use your hands to blend together the beef, bread crumbs, tomato paste, Worcestershire sauce, ground mustard, onion powder, pepper and salt until well combined. Divide the beef mixture into four equal size portions and form into patties about 1/2 inch thick. Heat 1 teaspoon olive oil over medium heat in a large cast iron or heavy bottomed skillet. Add the patties to the pan and cook until browned, approximately 2-3 minutes. Turn the patties over and cook for 3-4 minutes longer or until browned. Transfer to a platter and keep warm. Pour off the fat in the pan and return to the heat. Add the onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, garlic powder and flour. Cook for 1 minute. Slowly add the beef stock scraping the bottom of the pan to loosen the brown bits. Stir in the Worcestershire sauce and bring the mixture to a boil. When the gravy begins to thicken, turn the heat down and stir in the butter. Season with salt and pepper to taste. Return the beef patties to the pan and cook for 5-7 minutes or until they are no longer pink in the middle. Sprinkle with parsley or chives, if desired. Serve immediately

Crockpot Guiness Glazed Meatballs

Crockpot Guiness Glazed Meatballs

Crockpot Guiness Glazed Meatballs

 

Meatballs

2 lbs. extra lean ground beef

¾ cups seasoned dried bread crumbs

½ cup minced onion

⅓ cup Guinness beer

4 garlic cloves minced

2 eggs

1 teaspoon paprika

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne pepper

Sauce

½ tablespoon oil

½ cup diced onion

3 cloves garlic minced

1 ½ cups Guinness beer

1 6 oz. can tomato paste

½ cup barbeque sauce

½ cup brown sugar

1 tablespoon worcestershire sauce

½ tablespoon whole grain dijon mustard

1 teaspoon thyme

chopped parsley for garnish

 

Preheat oven to 375℉. Line a large sheet pan with parchment paper. In a large bowl, mix all meatball ingredients (ground beef through cayenne pepper) with hands or a large spoon until thoroughly combined. Form mixture into 1 ½” balls and place on sheet pan and cook for 15 minutes. Place in crockpot. While meatballs are cooking, prepare sauce. In a medium saucepan, heat oil and sauté ½ cup diced onion, and 3 garlic cloves over medium high heat for 5 minutes or until onion is softened.

Whisk in 1 ½ cups Guinness beer, tomato paste, barbeque sauce, brown sugar, Worcestershire sauce, mustard, and thyme. Bring to a boil and then turn heat down to low and simmer for 10 minutes. Pour sauce over meatballs in crockpot. Set crockpot to low and cook for 2-3 hours. Garnish with chopped parsley and serve over mashed potatoes.

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

1 T. olive oil

1 small yellow onion, chopped

1-pound lean ground beef

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 T. Italian seasoning

1 teaspoon garlic powder

1 1-pound box medium shell pasta

1 24-ounce jar marinara sauce

3 C. water

1 1/2 C. heavy cream

1 C. shredded Parmesan cheese

 

Turn Instant Pot to sauté setting and wait for the display to turn to HOT. Add olive oil and onions and cook until slightly soft. Add ground beef, break up with spatula, and cook until no longer pink, stirring frequently to make sure it doesn’t stick to pot Season with sea salt, pepper, Italian seasoning and garlic powder, and  hit CANCEL. Add shells over ground beef, then add the marinara sauce and water. Do not stir but press lightly with spoon to ensure pasta is completely covered with sauce and water. Place lid on Instant Pot, close, and make sure vent is set to SEALING position. Hit PRESSURE COOK for 5 minutes, or half the cooking time on the box of pasta. When pressure cooking is done, do a quick release, then remove lid and hit CANCEL to turn cooker off. Stir in heavy cream and Parmesan cheese and serve.

Brown Sugar-Bacon Meatloaf

Brown Sugar-Bacon Meatloaf

Brown Sugar-Bacon Meatloaf

 

4 slices bacon, cut in half crosswise

2 tsp. brown sugar, packed

1 lb. lean ground beef

1/2 lb. ground pork

1 onion, finely chopped

1 red pepper, finely chopped 2/3 C. dry bread crumbs

1 egg, beaten

1/3 C. grated Parmesan cheese

1 tsp. Cajun seasoning

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

1/3 C. milk

1/2 C. barbecue sauce

 

Toss bacon slices with brown sugar; place in a skillet over medium heat. Cook bacon for 2 to 3 minutes; drain and set aside. In a large bowl, combine remaining ingredients except barbecue sauce. Form into a loaf and place on a lightly greased, aluminum foil-lined baking sheet. Spread barbecue sauce over loaf and top with bacon slices. Bake, uncovered, at 350 degrees for one hour to one hour and 10 minutes, until bacon is crisp and meatloaf is firm. Let stand for 10 minutes before slicing. Serves 6.

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl

1 pound ground pork

1 head cabbage thinly sliced

½ onion medium thinly sliced

1 T. sesame oil

¼ C. soy sauce or liquid aminos

1 clove garlic minced

1 tsp. ground ginger

2 T. chicken broth

Salt and pepper to taste

2 stalks green onion

 

Brown ground pork in a large pan or wok over medium heat. Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results. Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat. Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan. Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently. Garnish with salt, pepper, and green onion.

IQS Breakfast Energy Meffins

IQS Breakfast Energy Meffins

IQS Breakfast Energy Meffins

coconut oil or butter for greasing

1 lb. ground pork or beef

1 C. chopped leftover or par-cooked-and-frozen veggies, such as carrot, squash, peas and zucchini

12 eggs

8 oz. cottage cheese

several T. freshly chopped herbs (I use sage and thyme) and/or 2 tsp. dried herbs and spices (perhaps a pinch of nutmeg)

handful of grated Cheddar cheese

 

Preheat the oven to 3 500 F and lightly grease a 12-cup muffin pan. Brown the meat in a frying pan with a little oil, then remove and set aside. Sauté the veggies in the pan using the fat from the meat. Beat the eggs in a bowl, then add the meat, veggies, cottage cheese, herbs and spices. Spoon into the muffin C. and sprinkle with the grated cheese. Cook for 15-20 minutes. Best served warm.

Meatloaf (a clone of Boston Market’s Meatloaf)

Meatloaf (a clone of Boston Market’s Meatloaf)

Meatloaf (a clone of Boston Market’s Meatloaf)

1 C. tomato sauce

1 1/2 T. barbecue sauce (we like Kraft original)

1 T. granulated sugar

1 1/2 lb. ground beef

6 T. flour

1/2 tsp. salt

1/2 tsp. onion powder

1/4 tsp. black pepper

dash garlic powder

 

Preheat the oven to 400 degrees.  In a small saucepan over medium heat, combine tomato sauce, barbecue sauce and sugar. Heat until it begins to bubble, then remove from heat. Place the ground beef in a large bowl and add ALL BUT 2 T. of the tomato sauce mixture. Use your hands to mix the sauce in thoroughly. Then add the remaining ingredients: flour, salt, onion powder and pepper. Again, use your hands to mix well.  Place meat mixture into a loaf pan, top pan with foil and place in oven for 30 minutes. After 30 minutes, remove the foil and slice the meatloaf into 8 equal slices (while it’s still in the pan). This helps to cook the center of the loaf. Pour the remaining 2 T. of sauce on top of the meatloaf in a stream down the center. Place meatloaf back into the oven, uncovered for 25-30 minutes or until it’s done.

Spiced Lamb and Couscous Stuffed Peppers

Spiced Lamb and Couscous Stuffed Peppers

Spiced Lamb and Couscous Stuffed Peppers

6 -8 red bell peppers look for similar sizes and shapes so they cook evenly

12 ounces ground lamb

1/2 tsp. cinnamon

1/2 tsp. allspice

1/4 tsp. cardamom

1/4 tsp. freshly grated nutmeg

olive oil

1/2 onion minced

3 cloves garlic minced

1/2 C. pine nuts

2 C. cooked couscous I cook mine in chicken stock for extra flavor

1/4 C. currants

1/2 C. crumbled feta cheese

salt and fresh cracked black pepper

pomegranate molasses optional

1 C. crushed tomatoes or any plain tomato sauce

Yogurt mint sauce

1 C. yogurt

1/2 C. mint leaves

juice of 1 lemon

 

Preheat oven to 350F. Slice the tops off your peppers and reserve. Remove the seeds and veins from the insides of the peppers. Brown the ground lamb and the spices in a skillet, breaking apart the meat as you cook. After it is well crumbled and no longer pink, remove it to a plate. Add a drizzle of olive oil to the pan and sauté the onions and garlic for a few minutes, until translucent. Remove to the plate with the lamb. Add the pine nuts to the pan and toast, stirring almost constantly, until they turn golden. Add a touch of olive oil if the pan is dry. Add back the meat and onions to the pan, along with the cooked couscous, currants, and feta. Mix well, and season with salt and pepper to taste. I like to drizzle in a little pomegranate molasses, if you have some, but it’s optional. Pour the tomato sauce into the bottom of a casserole dish that just fits your peppers. Arrange the peppers on top. Fill each pepper with the filling, pressing down slightly to insure each one is completely filled. Mound the filling up a bit at the top. Replace the tops loosely on the peppers. Cover the casserole dish and peppers with a sheet of foil. Crimp the foil along the sides of the pan so the peppers can steam. Bake for about one hour and 20 minutes, removing the foil for the last 20 minutes. The peppers should be tender and slightly browned. Serve with yogurt mint sauce on the side. To make the yogurt mint sauce, blend the ingredients together in a small food processor.

Slow-Cooker Burgundy Meatloaf

Slow-Cooker Burgundy Meatloaf

Slow-Cooker Burgundy Meatloaf

 

2 lbs. ground beef

2 eggs, beaten

1 c. soft bread crumbs

1 onion, chopped

1/2 c. Burgundy wine or beef broth

1/2 c. fresh parsley, chopped

1 T. fresh basil, chopped

1-1/2 t. salt

1/4 t. pepper

5 slices bacon, divided

1 bay leaf

8-oz. can tomato sauce, warmed

 

Combine ground beef, eggs, bread crumbs, onion, wine or broth and seasonings in a large bowl; mix well and set aside. Criss-cross 3 bacon slices on a 12-inch square of aluminum foil. Form meat mixture into a 6-inch round loaf on top of bacon. Cut remaining bacon slices in half; arrange on top of meatloaf. Place bay leaf on top. Lift meatloaf by aluminum foil into a slow cooker; cover and cook on high setting for one hour. Reduce to low setting and continue cooking, covered, for an additional 4 hours. Remove meatloaf from slow cooker by lifting foil. Place on a serving platter, discarding foil, bacon and bay leaf. Spoon warmed tomato sauce over sliced meatloaf. Serves 4 to 6.

Crustless Skillet Pizza

Crustless Skillet Pizza

Crustless Skillet Pizza

2 pounds lean ground meat

2 tsp. sea salt

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. black pepper

2 C. sugar-free pizza sauce

3 C. semi-hard cheese of choice (mozzarella, cheddar) divided

1 C. bell pepper chopped

1/2 C. red onion diced

6 large white mushrooms sliced

1 C. black olives sliced

 

Preheat oven to 425 degrees Fahrenheit. In a medium-size bowl, combine meat, oregano, salt and pepper together. Spread meat mixture evenly on 12″ cast iron skillet, spreading to the walls of the skillet. Bake meat patty for 25 minutes.  When meat is cooked, remove from oven. The meat patty should slightly shrink in size.  Spread pizza sauce directly on top of the meat, making sure to get the outside of the patty. Cover the pizza sauce with 2 C. of cheese, followed by toppings. Top with additional 1 C. of cheese and return to oven for another 15 minutes or until vegetables are tender and cheese is bubbling.  Remove from oven and let sit for 10 minutes. Cut slices and enjoy immediately.

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

 

4 zucchini medium

1 pound ground beef

1 T. olive oil + a little for brushing zucchini

1/2 C. onion chopped

2 cloves garlic minced

1 C. petite diced tomatoes

1/2 C. keto marinara low carb, sugar free version

1 T. Italian seasoning

1/4 tsp. salt

1/4 tsp. black pepper

1 C. mozzarella cheese or 1/2 C. mozzarella and 1/2 C. cheddar for more flavor

1 T. parsley

 

Preheat oven to 375F. Slice zucchini in half and hollow them out with a spoon. Brush zucchini with olive oil, and sprinkle with salt and pepper. Then place on a baking tray lined with parchment, cut side down and bake for 5-

10 minutes, flip and turn oven to broil, and broil for one 1 minute. Meanwhile, chop the part you scraped out of the zucchini up and set it aside. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, and petite diced tomatoes, 1 C. zucchini pulp, Italian seasoning and salt and pepper. Simmer for 8-10 minutes. If not already in a line, line baked zucchini boats up on the baking sheet lined with parchment paper Spoon mixture into zucchini boats and top each with cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

Chinese Take-Out Chili Crisp Casserole

Chinese Take-Out Chili Crisp Casserole

Chinese Take-Out Chili Crisp Casserole

 

3 cup chicken broth

¼ cup black bean garlic sauce

2 tablespoon cornstarch

2 tablespoon honey

1 tablespoon sambal oelek

1 teaspoon toasted sesame oil

8 ounce lap cheong (Chinese sausage) (optional), sliced

1 pound ground pork

5 – 6 scallions, thinly sliced, white and green parts separated (about 1 cup total)

1 tablespoon grated fresh ginger

2 – 3 garlic cloves, minced

¼ cup Shaoxing cooking wine, dry sherry, or chicken stock

6 cup coarsely chopped Napa cabbage

3 cup cooked jasmine rice

1 5-6 ounce container crunchy chow mein noodles

1 tablespoon chili crisp (stir to make sure to get a nice mix of chili and oil)

 

Preheat oven to 350°F. For sauce: In a 4-cup measuring cup whisk together broth, garlic sauce, cornstarch, honey, sambal oelek, and sesame oil. In a 4- to 6-qt. pot cook sausage (if using) over medium-high 2 minutes or until sausage is browned, some of the fat is rendered out, and the edges are dark. (There is a lot of sugar in Chinese sausage so be careful not to burn it.) Add ground pork and season with a pinch salt and a couple turns of black pepper. Cook 4 to 5 minutes or until pork is no longer pink and any liquid is cooked off. Add scallion whites, ginger, and garlic; cook 1 minute. Deglaze pot with wine; cook 2 minutes or until liquid is gone. Stir sauce and add to pot. Cook and stir until thickened and bubbly. Remove from heat; stir in cabbage and rice. Transfer to a greased 13×9-inch baking dish. Cover; bake 25 minutes or until bubbly and hot. In a bowl toss crunchy noodles with chili crisp until fully coated. Uncover casserole and top evenly with noodles. Bake 10 minutes more or until noodles are toasted and a shade darker. Remove from oven; sprinkle with scallion greens. Makes 8 servings.

KOREAN BEEF ZUCCHINI NOODLES

KOREAN BEEF ZUCCHINI NOODLES

KOREAN BEEF ZUCCHINI NOODLES

1/3 cup brown sugar, packed

1/3 cup reduced sodium soy sauce

1 tablespoon freshly grated ginger

1 tablespoon sesame oil

1 teaspoon Sriracha, or more to taste

1 tablespoon olive oil

3 cloves garlic, minced

1 pound ground beef

1 1/2 pounds (4 medium-sized) zucchini, spiralized

2 green onions, thinly sliced

1/4 teaspoon sesame seeds

 

In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in zucchini noodles, green onions and soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with sesame seeds, if desired.

Pantry Friendly Spiced Kibbe

Pantry Friendly Spiced Kibbe

Pantry Friendly Spiced Kibbe

 

3/4 cup uncooked bulgur

1 1/2 cups boiling water (plus a smidge more)

1 cup (about 8 ounces or 1/2 pound) ground beef or lamb

1 teaspoon garam masala

1/2 teaspoon salt

1/2 teaspoon red chile flakes

1/2 teaspoon ground cinnamon

1 teaspoon dried mint, oregano, or dill

Freshly ground black pepper

Olive Oil

 

Put the bulgur in a medium-sized glass bowl and pour in the boiling water. Cover the bowl with plastic wrap or a plate and set aside to steam until the water is absorbed and grains are al dente, about 20 to 25 minutes. Drain any additional water from the grains, and cool. In a large mixing bowl, use your hands to combine the ground beef, bulgur, and all the spices. When the mixture is well-combined, form 6 small, equally proportioned patties and set aside. Heat olive oil in a sauté pan over medium heat. Cook the kibbe patties until golden brown, 4 to 5 minutes per side. Remove from the heat and serve immediately. Serve with herbed or plain yogurt.

Winter Green Market Meatloaf

Winter Green Market Meatloaf

Winter Green Market Meatloaf

¾ cup fresh breadcrumbs (about 1 English muffin)

3 T. milk

½ cup ketchup

2 T. Worcestershire sauce

2 T. brown sugar

1 T. reduced sodium soy sauce

1 T. Dijon mustard

1 large carrot (about 3 ounces), coarsely chopped

1 small onion (about 4 ounces), coarsely chopped

4 large cloves garlic, peeled

1 small serrano pepper, cut into 3 or 4 pieces

2 cups (packed) coarsely chopped kale (about 2 ounces)

2 T. unsalted butter

Kosher salt

1 pound 80 to 85% ground beef

½ pound ground pork

3 ounces crumbled good-quality feta cheese

1 large egg

Freshly ground black pepper

2 T. (lightly packed) chopped fresh oregano

 

Heat the oven to 350°F. Line a large rimmed heavy-duty baking sheet with parchment paper. Put the breadcrumbs and milk in a small bowl and mix. Let sit. In a small bowl, whisk together the ketchup, Worcestershire, brown sugar, soy sauce, and Dijon. In the bowl of a food processor, combine the carrots, onions, garlic, serranos, and kale. Pulse until very finely chopped, scraping down the sides as necessary to incorporate the kale. In a medium (10-inch) nonstick skillet, melt the butter over medium-low heat. Add the chopped veggies and ½ tsp. salt. (The pan will be crowded.) Cook, stirring, until gently softened and very fragrant, about 5 minutes. Transfer to a plate and let cool (about 10 minutes). In a large mixing bowl, combine the veggies, beef, pork, feta, egg, several grinds of pepper, the oregano, ½ tsp. salt, the breadcrumb mixture, and 3 T. of the ketchup mixture (reserve the rest for brushing on the loaf). Using your hands, mix all of the ingredients together thoroughly without mashing too much. Transfer the mixture to the baking sheet and shape into a long, narrow loaf about 9 inches long and 4 inches wide. Spoon the rest of the ketchup mixture down the length of the top of the loaf and gently spread or brush it over the sides. Bake the meatloaf until an instant-read thermometer registers 160° to 165°F, 55 to 60 minutes. Let rest for 5 minutes before slicing and serving.

Pub Burgers with Bacon and Beer Cheese

Pub Burgers with Bacon and Beer Cheese

Pub Burgers with Bacon and Beer Cheese (PNW)

 

Of all the many brew pubs in Portland, I can’t think of a single one that doesn’t have a burger on the menu. Burgers and beer just go well together, so why not put a little beer right on the burger itself? A light lager or pilsner adds just the right flavor, without too much hoppy bitterness. Flavorful grass-fed beef from Oregon’s local ranches make the best burgers, especially when mixed with a little bacon fat to keep them juicy.

4 slices bacon

1 1/3 pounds ground grass-fed beef

2 cloves garlic, grated on a fine grater

1 tsp. kosher salt

1 tsp. freshly ground black pepper

4 potato buns or other burger buns

Condiments: mustard, mayonnaise, and ketchup

4 slices of Tillamook Cheddar, if desired/

 

4 ounces extra-sharp Tillamook Cheddar, cut into chunks

1 scallion, ends trimmed, roughly chopped

1 clove garlic

¼ C. lager or pilsner beer, such as pFriem Export Lager

2 T. cream cheese or butter

1 T. Worcestershire sauce Kosher salt

Freshly ground black pepper

 

Make the beer cheese: In the bowl of a food processor, pulse together the cheese, scallion, and garlic until finely chopped. Add the beer, cream cheese, and Worcestershire sauce and process until pureed. Taste and season with the salt and black pepper. Refrigerate until ready to use; beer cheese can be made several days ahead. Make the burgers: In a sauté pan over medium heat, cook the bacon, turning occasionally, until brown and crisp, about 7 minutes. Remove from the heat. Transfer to a paper towel-lined plate and transfer the bacon grease to a small bowl or measuring cup. In a medium mixing bowl, combine the beef, 1 to 2 T. bacon grease (use the larger amount if the beef is lean), garlic, 1 tsp. salt, and 1 tsp. black pepper and mix with your hands until well combined. Shape into 4 burgers about V2 inch thick. Using the back of a spoon, make a shallow 1-inch-wide indentation in the center of each burger. (This will help them cook evenly and prevents them from shrinking.) Heat the grill to medium (35O°F to 450° F). Place the burgers on the grill and, with the lid closed, grill until charred on one side and they release easily from the grate, 4 minutes. Turn  (add cheddar now, if using) and cook the other side until a thermometer inserted in the side and pushed all the way to the center reads 155°F, about 4 minutes more. Place the buns, cut sides down, and grill until lightly toasted, about 1 minute.  4 Spread the buns with your choice of the condiments. Place the burgers on the buns, spread each patty with the beer cheese, top with the bacon, and garnish as desired.

Instant Pot Taco Pasta

Instant Pot Taco Pasta

Instant Pot Taco Pasta

2 pounds ground sirloin

¾ cup taco seasoning I prefer Old El Paso

1 can diced tomatoes 14.5 ounces, with juices

2 cans diced green chiles 4 ounces each

3 cups unsalted beef stock

1 pound farfalle

2 cups Mexican style cheese shredded

 

Press the ‘Sauté’ button on the Instant Pot. Ensure that the ‘Sauté’ heat level is set to ‘More’ and allow the pot to warm up for a few minutes. As soon as the digital display reads ‘Hot’, add the ground sirloin to the pot and sauté continually breaking up the meat into equal pieces until it is fully cooked. Add the taco seasoning, diced tomatoes with juices, and green chilis to the Instant Pot and mix them into the ground beef. Continue cooking for another minute. Cancel the ‘Sauté’ function, then add the beef stock to the pot and mix it into the meat. Layer the pasta on top of the beef and, using a large spoon, gently push it down into the beef stock so that most of it is submerged and damp. Close the Instant Pot and set the pressure release valve to ‘Sealing’ and then set the pot to ‘Manual’ or ‘Pressure Cook’, High Pressure with a cook time of 3 minutes. Once the cook time has completed, allow for a 2-minute natural pressure release (NPR). Release any remaining pressure after the two minute NPR has completed. Open the pot and then mix in the cheese until it has fully melted into the pasta. Serve and enjoy!

Bone Broth Hamburger Soup

Bone Broth Hamburger Soup

Bone Broth Hamburger Soup

 

2 T. coconut oil, ghee, or butter

2 tsp. turmeric

2 tsp. black pepper

3 C. bone broth, meat stock, or the Healing Elixir Vegetable stock (you could also use 2 C. broth or stock and 1 C. water)

1/2 lb. ground beef (this also works with ground bison, lamb, turkey, or chicken)

2 tsp. sea salt

Optional: 1 C. thinly shredded bok choy or thinly sliced yellow summer squash and zucchini

 

Add coconut oil, ghee, or butter to a saucepan and set your burner to low. Add the rest of the spices, except for the sea salt. Warm the spices in the coconut oil for 2 minutes or until you can smell their aromas. Add the bone broth or stock and sea salt. Simmer for 1 minute. Add the ground beef in small chunks. Decide if you want any sliced vegetables, like bok choy and yellow summer squash. Add them if you want them. Simmer the broth with meat (and vegetables, if using) for 3 minutes or until the meat has changed color and looks done. Ground meat, bok choy, and yellow squash cook very fast in broth. Taste the broth and, if you want, you can dilute it with more water. If you really want to strengthen your body, mind, and spirit after feeling depleted, the rich broth is wonderful as is. However, if you want to feel lighter, dilute it a bit. Start by adding x/4 C. water and taste. Notice how that feels in your body—does it need to be lighter? Add another x/4 C. water and taste again. Continue to add water until the broth feels right to your taste buds and body.  Add more sea salt and pepper, if needed.  Thermos soup instructions: If you’re making a thermos broth for work or a road trip, you can bring the broth to a boil, turn off the heat, and add the ground meat (making sure it’s broken up into small chunks first) and, if desired, the thinly sliced vegetables. Then pour the soup into your thermos and put on the cap. The meat and vegetables will continue to cook in the broth and be ready by the time you want to eat your meal.

Bacon Cheeseburger Rice

Bacon Cheeseburger Rice

Bacon Cheeseburger Rice

1 pound ground beef

1-3/4 cups water

2/3 cup barbecue sauce

1 tablespoon prepared mustard

2 teaspoons dried minced onion

1/2 teaspoon pepper

2 cups uncooked instant rice

1 cup shredded cheddar cheese

1/3 cup chopped dill pickles

5 bacon strips, cooked and crumbled

 

In a large skillet over medium heat, cook beef until no longer pink; drain. Add the water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

Cabbage and Beef Soup

Cabbage and Beef Soup

Cabbage and Beef Soup

1 pound lean ground beef (90% lean)

1/2 teaspoon garlic salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

2 celery ribs, chopped

1 can (16 ounces) kidney beans, rinsed and drained

1/2 medium head cabbage, chopped

1 can (28 ounces) diced tomatoes, undrained

3-1/2 cups water

4 teaspoons beef bouillon granules

Minced fresh parsley

 

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

 

Serving Size: 1 Cup

Calories: 116

Fat: 3g

Fiber: 3g