Beef

Cheeseburger Pie

Leah Short — Wed, 14 May 2014 13:30:21 +0000

I can barely contain myself with my excitement to share this recipe with you! Now I know Cheeseburger Pie sounds crazy, but stick with me. Let’s not forget that I brought you Taco Spaghetti and that’s been one of my top recipes on the blog. So trust me when I tell you this pie is drool-worthy. I have looked forward to every single slice. It’s fantastic out of the oven, but the leftovers get better and better. And yes, it REALLY tastes like a cheeseburger, minus all those pesky calories. You can taste the mustard and ketchup, plus those glorious pickles and tomatoes on top, and tons of cheese. This is comfort food at its best with no guilt. Now that’s a burger I can sink my teeth in!

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Reuben Sandwich Casserole

Leah Short — Wed, 08 Jan 2014 14:16:01 +0000

Reubens are usually my go-to sandwich. Well, that’s not true. It’s a tie between chicken salad sandwiches and Reubens. I consider myself quite the connoisseur. That’s why I was all kinds of curious when I found this Reuben Sandwich Casserole. It’s pretty much a deconstructed Reuben made in a pan and baked in the oven. The benefit is you eat it with a fork. I like my Reubens dripping with dressing and kraut, so it can get pretty messy eating them.

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Enchilada Casserole

Leah Short — Fri, 13 Dec 2013 15:36:57 +0000

I love a comforting casserole. Simple and easy, and you usually don’t have to worry about sides. Cut a big slice and dinner is served! This Enchilada Casserole is just that. It’s not fancy, it’s not pretty, but it’s also not hard to make. I can have this ready in no time and the leftovers are even better! This recipe comes from my JCPenney Associate cookbook from 1996. I worked for their catalog store over Christmas break that year when I was home from college. I loved it! I could organize those shipments to my OCD heart’s content. When I started they had a huge backup of returns to organize and ship back…yours truly knocked out that pile in a few days. I was the catalog store rock star! I remember every night closing the store and having to backup the day’s accounts on huge floppy disks. My my how times have changed, but I’m still making this casserole!

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Meatloaf Cupcakes

Leah Short — Thu, 14 Nov 2013 14:02:24 +0000

Ok yes, they’re quirky and some folks don’t like when food looks like other food, but that doesn’t bother me. I think these Meatloaf Cupcakes are so funny and every time I see them, I flash a silly grin. I had such a fun time in the kitchen making them. What’s not to love about a meatloaf base, mashed potatoes on top, plus bacon and chives? What’s great about this recipe is that it not only looks interesting, but it tastes absolutely fantastic! I will make this meatloaf again and again and again. I may not always pipe on potatoes and call them cupcakes, but this meatloaf recipe is a keeper!

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Red Wine Spaghetti Meat Sauce

Leah Short — Mon, 21 Oct 2013 13:44:25 +0000

Since I made zucchini noodles in a creamy sauce a few posts ago, I am hooked. I couldn’t wait to see how they’d turn out with a meaty, tomato-based spaghetti sauce. This Red Wine Spaghetti Meat Sauce has been with me for years. I adapted it for spaghetti a long time ago from a lasagna recipe. It got lost in my huge stack of loose recipes until I finally organized them in a binder. It was fun to find recipes I’d forgotten about and old favorites like this one, especially when they’re handwritten.

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Beer Bratwursts

Leah Short — Wed, 10 Jul 2013 12:45:00 +0000

These Beer Bratwursts were our main course for the 4th. Can’t beat grilling on that holiday and thankfully the rain stayed away just enough for us to fire up the grill. They first cook in a bath of beer with tons of spices and savory flavors. Then it’s off to the grill to finish before they get nestled in a bun with fancy condiments.

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Hamburger Steak with Onion Gravy

Leah Short — Mon, 08 Apr 2013 12:29:33 +0000

Let’s talk about hamburger steak. Yes, it’s a burger without a bun and it’s not going to compete with say a filet, but don’t overlook it. I remember having hamburger steak as a kid and I’d smother it in ketchup. It’s the only time I put ketchup on anything really (I take my fries with BBQ sauce). I’m happy to have found this grownup version, Hamburger Steak with Onion Gravy. It’s a little more refined than dousing with the red stuff and oh my the flavor!

So, how’s it taste?

It’s so ridiculously simple to put together that I was expecting good, but not super whoa knock my socks off. What makes it so great is that you can really taste the beef. The hamburger steak is seasoned with only salt and pepper, and making sure you don’t overwork it when shaping into a patty, it’s fantastic. Simple, but it lets you really taste it. The onion gravy just ups it a level without stealing the show. I am an onion lover and can’t relate to anyone that doesn’t like them. They add oomph to so many dishes and when they’re caramelizedâ€¦get out of town! The gravy is simple and not too thick, but full of beefy, oniony goodness. I almost wish I had doubled the gravy recipe so I could smother more of it on the hamburger steak.

I served this meal with Quick Chive Mashed Potatoes. Low calorie and easy to make without skimping on taste or texture.Â Both together were under 400 calories. Yep, meat and potatoes gone low cal!

Hamburger Steak with Onion Gravy

Cooking Light, April 2013
makes 4 servings
per serving: 259 calories, 14.9g fat, 23.8g protein, 6g carbs, 1g fiber

Ingredients:

1 lb. ground sirloin
1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1 tbsp. canola oil, divided
1 1/2 cups vertically sliced onion
2 tsp. all-purpose flour
1 cup unsalted beef stock
2 tbsp. thinly sliced green onions, optional

Directions:

1. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat; swirl to coat. Add patties; cook 3 minutes on each side or until browned; remove from pan.

2. Add remaining 1 teaspoon oil to pan; swirl to coat. Add vertically sliced onion; sauté 3 minutes or until lightly browned and tender. Sprinkle onion with flour; cook 30 seconds, stirring constantly. Add stock and remaining salt and pepper; bring to a boil. Return patties to pan; reduce heat to medium, partially cover, and cook 5 minutes or until gravy is slightly thickened. Sprinkle with green onions, if desired.

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Taco Spaghetti

Leah Short — Wed, 03 Apr 2013 12:29:14 +0000

Taco Spaghetti? That sounds weird. That’s what you’re thinking right? I’ve mentioned this dish before to friends and they turn their noses up as if I’d said, “Hey for dessert let’s dip broccoli in chocolate.” I know it sounds strange, but trust me, merging taco salad and spaghetti is magnificent. There’s no tomato sauce involved, no Parmesan, so it’s not a true merging, but that probably helps you picture it’s goodness better. It’s like taco salad with the added bonus of pasta.

So, how’s it taste?

I’ve been making taco spaghetti for a long time. It really is just like taco salad, but with spaghetti. I love everything about it, all the cheese, the hearty beef, tangy olives. Plus any dish I can top with sour cream is always a winner. You can turn up the heat level with the type of salsa you use and certainly a great addition would be jalapenos. This dish is fairly low calorie for quite a big serving using beef, but if you make it with turkey it’s even lower. Both meats are fantastic.

It’s a really filling casserole and the leftovers are even better. It sounds strange, but I’m telling you, it’s worth trying. A great conversation piece when someone asks, “What’s for dinner?”

Taco Spaghetti

Better Homes and Gardens, Cooking for Today Pasta
makes 6 servings
per serving: 438 calories, 36g protein, 42g carbs, 21g fat

Ingredients:

5 oz. dried spaghetti, broken
1 lb. ground beef (or turkey)
1 large onion, chopped
3/4 cup water
2 tbsp. taco seasoning mix
11 oz. can whole kernel corn with peppers, drained
1 cup sliced pitted black olives
1 cup colby jack or cheddar, shredded
1/2 cup salsa
4 oz. can diced green chili peppers, drained
shredded lettuce
tortilla chips
tomato
sour cream, optional

Directions:

1. Cook pasta according to package directions. Drain. Preheat oven to 350F.

2. In a 12-inch skillet, cook beef and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the cheese, salsa, and green chili peppers.

3. Transfer mixture to lightly greased 2-quart round casserole. Cover with aluminum foil and bake for 15 to 20 minutes until heated through. Sprinkle with remaining cheese and bake until melted.

4. Serve with shredded lettuce, tortilla chips, tomatoes, and sour cream, if desired.

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Balsamic Braised Pot Roast

Leah Short — Mon, 25 Feb 2013 13:40:08 +0000

Ok, let’s get the fact that this picture is horrible out of the way first. Meat is not photogenic, at least not when the camera is in my hands. Plus, this was actually our Thanksgiving dinner main course, so I didn’t have a lot of time to fuss over the photo. So don’t let the photo turn you off of this Balsamic Braised Pot Roast. It is phenomenal and insanely easy to make. It takes traditional pot roast and spins it on its heels. I like that it cooks for a few hours so it leaves you plenty of time to prep other dishes you may be serving.

So, how’s it taste?

I thought it was fantastic. It’s not going to win any beauty awards, but it surely would in the flavor department. The vegetables end up being all one color, so serving this main course with a side of something green works best. (Try my Dill & Chive Peas!) This was my first time cooking with turnips and I loved them. Such a unique flavor that was only enhanced by the balsamic. The carrots and sweet potatoes were a nice sweet to the turnips. Now on to the beef. Holy cow was it delicious! The balsamic, the red wine, the beef broth, all those vegetables and herbs…it was perfection. The balsamic really adds a special touch. Almost sweet, a tad bit tangy, it was awesome. The meat was so incredibly tender. Sliced with such ease, too. The gravy that it makes is highly addicting. I poured it over my beef slices and sopped it up with bread. All manners went out the window with this dish!

Balsamic Braised Pot Roast

Taste of Home, October/November 2012
makes 8 servings

Ingredients:

1 boneless beef chuck roast (3 to 4 lbs.)
1 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
2 medium carrots, cut into 1-inch pieces
1 medium onion, coarsely chopped
3 medium turnips, peeled and quartered
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (14 1/2 oz.) beef broth
1/2 cup balsamic vinegar
1 bunch fresh thyme sprigs
4 fresh sage leaves
2 bay leaves
1/4 cup cornstarch
1/4 cup cold water

Directions:

1. Sprinkle roast with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan.

2. Add the carrots and onion to the same pan; cook and stir until tender. Add the turnips, sweet potato, and garlic; cook 1 minute longer.

3. Add wine, stirring to loosen browned bits from pan. Stir in the broth, vinegar, and herbs. Return roast to pan; bring to a boil. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender.

4. Remove beef and vegetables; keep warm. Discard herbs from cooking liquid; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking liquid. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Serve with pot roast and vegetables.

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Easy Mole Tacos

Leah Short — Mon, 08 Oct 2012 17:00:39 +0000

Recently, Progresso sent me one of each of their new Recipe Starter cooking sauces to try. I was pretty excited about finding some new recipes to use with them. My first try using them was with the creamy three cheese and it was a complete disaster. Not because of the sauce, but the awful recipe. I’m going to buy another of the cheese sauce and give it another shot. But of course after that, I wasn’t exactly jumping for joy to try the rest. One recipe had me intrigued though. You know how I like weird combination of ingredients, so next I chose Easy Mole Tacos using the Fire Roasted Tomato cooking sauce. It’s a savory dish…with chocolate AND peanut butter. I told ya it was weird!

So, how’s it taste?

This was my first try making mole. Yeah, yeah, I had a helper using the sauce, but boy was it good! I lived on the edge and used crunchy peanut butter instead of creamy, but you couldn’t tell since the taco shells are so crunchy. This stuff was super good. A bit unusual because I could taste the peanut butter just a little, but I loved it covered in all my toppings. You can’t taste the chocolate, but it makes the meat mixture really rich. It’s like a more decadent version than just using a taco seasoning packet. Which I’m not knocking that method, I eat that stuff, too. I’d like to add even more taco seasoning to my next batch of these mole tacos. I’d like to taste more of it and two tablespoons wasn’t quite enough. It also needed a bit of salt in finished product.

I topped my tacos in shredded lettuce, Mexican four-blend cheese, avocados, and tomatoes. I cannot believe I forgot sour cream! I wish I had bought a stronger cheese like sharp Cheddar or Monterey Jack. The Mexican four-blend was too subtle for the rich taco meat. I was licking my fingers and scraping every last morsel off my plate from these tacos. Two sticky thumbs up!

Stay tuned as I slowly make my way through the other Recipe Starter cooking sauces.

Easy Mole Tacos

Progresso
makes 12 servings
per serving: 190 calories, 12g fat, 13g carbs, 1g fiber, 9g protein

Ingredients:

Tacos
1 lb. lean ground beef
1 can (18 oz.) Progresso Recipe Starters fire roasted tomato cooking sauce
1/4 cup creamy peanut butter
1/4 cup semisweet chocolate chips
2 tbsp. taco seasoning mix (from 1 oz. package)
12 taco shells

Optional toppings
Shredded lettuce
Shredded cheese
Avocado
Tomato

Directions:

1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

2. Add cooking sauce, peanut butter, chocolate chips, and taco seasoning mix. Heat to boiling, stirring frequently. Reduce heat; simmer 5 minutes, stirring occasionally.

3. Meanwhile, heat taco shells as directed on package. Serve taco shells with beef mixture and toppings of your choice.

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