P.F. Chang's Mongolian Beef Copycat Recipe

So I can't say that I have actually eaten this beef at P.F. Chang's, but regardless, this recipe was really good.  Plus, it's so quick and easy to make.  My whole family enjoyed it.  The sauce didn't thicken up for me as much as I would have liked, but the end result was still delicious.  We will definitely be making this again.   

P.F. Chang's Mongolian Beef Copycat Recipe

Ingredients:

2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup low sodium soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions, chopped

Directions:

Sauce:
Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Beef:
Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.

Recipe Source:  Six Sisters' Stuff

Beef Tenderloin with Blue Cheese Sauce and Grilled Veggies

The only thing I could have wished about this meal is that I could have taken a better picture.  It was DE-licious!  Everything was perfect from the fantastic grilled and seasoned veggies to the juicy and savory meat all topped off with the SAUCE!  Oh my!  The sauce.  Boy, oh boy, was it delectable.  If you like blue cheese, you will love this sauce.  I was tempted to dip in there with my fingers it was so good.  Oh, I'm still dreaming about that sauce.  It was the perfect match with the meat and veggies.  Oh the sauce....mmmmm....it was so good.  Still thinking about it.  Mmmmm.....

Beef Tenderloin with Blue Cheese Sauce and Grilled Veggies
Ingredients:
1  3 1/2-4 lb. beef tenderloin, trimmed (I couldn't find tenderloin, so I used tri-tip.)
2  Tb. extra virgin olive oil
1-2  tsp. seasoned salt
1-2  tsp. freshly ground pepper
1/4- 1  tsp. granulated garlic powder

Blue Cheese Sauce:
4  oz. blue cheese, crumbled
1/2  cup mayonnaise
1/2  cup sour cream
1  Tb. freshly grated lemon zest (zest of 1 lemon)
1/8-1/4  tsp. salt (to taste)
1/8-1/4  tsp. freshly ground pepper (to taste)

Directions:
Preheat your grill for high heat grilling.  Wash the tenderloin and pat dry.  Ligerally coat with olive oil.  Season with the seasoned salt, pepper, and garlic.  Grill for 20 minutes on high heat and then check witha meat thermometer.  When the temperature reaches 125 degrees in a couple places, it is medium-rare.  If you want it more well done, cook it for a bit longer.  Remove from the grill and let rest for 10-20 minutes.  While the meat rests, combine the blue cheese, mayo, sour cream, lemon zest, salt and pepper in a bowl and mash to combine.  Slice the beef and serve witht  the sauce on the side. 

Grilled Veggies

Ingredients:
1  pt. cherry tomatoes
1  large sweet onion, peeled and sliced into 1/2-inch rings
1  medium-large zucchini, trimmed and cut lengthwise into 1/2-inch slices
1  medium-large yellow squash, trimmed and cut lengthwise into 1/2-inch slices
2-3  TB. extra virgin olive oil
1/4-1/2  tsp. salt, to taste
1/4-1/2  tsp. pepper, to taste
1/2 cup freshly shredded Parmesan cheese

Directions:
Combine all of the vegetables in a large bowl.  Add the olive oil, salt and pepper and toss to coat.  Place the vegetables in a grilling basket or directly on the grill.  (We actually didn't have a grilling basket so we put ours directly on the grill.  Put them on skewers if you need to so they don't fall through the grates of the grill.)  Grill for 20-30 minutes (turn after 10 minutes) or until the vegetables are cooked to the desired tenderness.  Place on a serving platter, sprinkle with cheese and serve. 

Recipe Source:  Penzey's Spices

Linked to:  Full Plate Thursday

Spiced-Up California Burgers

By the time summer rolls around, all I want to do is grill, grill, grills.  For reals!  There is just something about that smoky, fresh, grill taste.  It makes everything taste better.  Food + Grill = Happiness for the Tastebuds and Drooling from the Neighbors.  Just the smell of someone grilling, makes me want to invite myself to their house.  I love it.  Since we are BARELY rolling into summer in the Pacific NW (Depressing, I know.  How's a Vegas girl supposed to live with no SUN?), we are finally trying out some new recipes.  These burgers are fabulous!  A perfect way to start our grillin' season.  For dessert with this, you have to try this Grilled Pineapple.  It is to die for or at least worth donating your liver for.

Spice-Up California Burgers

Ingredients:
1 lb. lean ground beef
5 medium green onions, sliced (1/3 cup)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup barbecue sauce
4 slices pepper Jack cheese
4 hamburger buns
4 leaves romaine lettuce
4 slices tomato
1/2 cup French-fried onions

Directions:
1.  Heat gas or charcoal grill.  In large bowl, mix beef, green onions, salt and pepper.  Shape mixture into 4 patties, about 1/2 inch thick. 

2.  Place patties on grill over medium-high heat.  Cover grill; cook 8 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees F.  Top each burger with 1 tablespoon barbecue sauce and 1 slice cheese.  Cover grill; cook about 30 seconds longer or until cheese begins to melt. 

3.  Remove burgers from grill; cover to keep warm.  Place buns, cut sides down on, on grill.  Cover grill; cook about 1 minute or until golden brown. 

4.  On bun bottoms, layer lettuce and tomato.  Top with burgers and French-fried onions.  Cover with bun tops. 

Recipe Source:  Betty Crocker's "Best Meal in Minutes"

Linked to:  Full Plate Thursday, Friday Potluck

Mexican Lasagna

This is another tried and true delicious meal that my kids always love.  This delicious plate was posted a long time ago and the photo, my oh my, did it need a make over.  I've determined that I have a love/hate relationship with lasagna.  I love the taste, but hate the hassle. Fortunately for me, this lasagna is not only tastalicious, but easy to make.  So it's the perfect meal!  Seriously, look at the cheese all hot and melty running over the edges of the filling and tortillas.  Mmmmmmm....so good.   

Mexican Lasagna

Ingredients:

1 lb. hamburger
1 green pepper, diced
½ cup onion, diced
1 clove garlic, diced (or ¼ tsp garlic powder)
1 (16 oz) can refried beans
1 (15 oz) can tomato sauce
1 cup salsa
1 tsp cumin powder
½ tsp salt
10-12 small tortillas (corn or flour)  *For gluten free, use corn tortillas. 
2 cups shredded cheese (Mexican mix)

Optional Toppings:
Lettuce
Tomato
Cilantro
Green Onion
Sour Cream

Directions:
Preheat oven to 350. Cook hamburger with green pepper, onion and garlic; drain. Add refried beans, tomato sauce, salsa, cumin and salt; simmer 15 minutes. Spoon small amount of meat mixture into 9x13 pan and spread to coat bottom of pan. Top with six tortillas or however many tortillas it takes to make a 1 layer covering over the meat. Top with half of meat mixture; sprinkle with one cups of cheese. Cover with remaining tortillas and meat mixture. Cover tightly with foil. Bake at 350° for 20 minutes. Remove foil; top with remaining cheese and bake for 5 more minutes. Serve with lettuce, tomato, cilantro, green onion, and/or sour cream.

Recipe Source:  My SIL Nicole Courtright

Linked to:  Full Plate Thursday, What's Cooking Wednesday, Saturday Swap, This Week's Cravings

Hamburger Stroganoff

Back when I first started this blog, I used to have a quote at the top that said, "If you are what you eat, I'm fast, cheap, and easy."  Well, this recipe fits all those qualities while still being a delicious, comforting, home cooked meal.  Kids love this stuff.  My daughter is going through a phase of severe pickiness, but she pounds down the ol' hamburger strogy.  Plus, it takes about 30 minutes to prepare, sometimes even less.  Ya gotta love that. 

Hamburger Stroganoff

Ingredients:
1 lb. ground beef
1 medium onion, chopped
1 can (8 ounces) mushroom stems and pieces or 4-8 ounces fresh mushrooms, sliced
1/4 cup butter (You can reduce this or leave it out if you are wanting to cut a few calories.)
2 tablespoons flour
1 teaspoon salt
1 teaspoon garlic or 1 clove garlic minced
1/4 teaspoon pepper
1 can condensed cream of chicken soup
1/2 soup can water
1 cup sour cream (can be light)
cooked noodles or rice
snipped parsley (optional)

Directions:
Brown ground beef with onion and mushrooms in the butter until onion is tender.  Stir in flour, salt, garlic, and pepper.  Cook 5 minutes stirring constantly.  Remove from heat.  Stir in soup and water.  Simmer covered for 10 minutes.  Stir in sour cream; heat through.  Serve over cooked noodles or rice.  Sprinkle with snipped parsley.

Linked to: Frugal Food Thursday , Tasty Tuesday, Saturday Swap

St. Paddy's Day Corned Beef

So my first thought when anyone would mention Corned Beef was...that stuff is Nasty with a capital N.  How many of you think the same thing?  Okay people, 'fess up.  I'd only seen Corned Beef in a can and HELLO, it is a little cat foodish to me.  Don't get me wrong, I don't think I've ever even tried it from the can, but I just had this bad perception of Corned Beef.  Then we made this for the first time last year and oh, how my perceptions have changed.  Now I only have 100 % pure love for this Corned Beef.  In fact, after we made it last year, the hubs and I were dying to eat it again and again and again.  So let me just tell you...throw all perceptions aside and try this. 

St. Paddy's Day Corned Beef

Ingredients:
1 Corned beef brisket, flat cut (about 3 lbs.)
1/2 cup brown sugar
2-3 Tablespoons mustard
1 head of cabbage
9-10 small red potatoes
1/4 cup butter
parsley

Dipping Sauce:
1 cup sour cream
2 tsp. horse radish
squirt of mustard

Directions:
1.  Cover the brisket with water in a kettle. Pour the spice packet in the water. (The corned beef comes with a spice packet.) Boil the brisket for about 4 hours.   When you boil it, be sure to check the water level occasionally.  You may need to add water throughout the 4 hours.  Bring the water to a boil and then you can reduce the heat to medium high so long as it continues to boil.  You can also use a crock pot instead of the kettle if you desire.  Follow the directions above and cook on high for 4 hours.  You probably will not need to add any water if you use the crock pot method. 

2.  After the meat is boiled, preheat the oven to 350.  Prepare a glaze by mixing about 1/2 cup of brown sugar with enough mustard to make a paste. Spread this glaze over the corned beef and bake at 350 degrees for about 30 minutes. The glaze will be bubbly.

3.  While the meat is cooking, wash, quarter and core the cabbage.  Cut the cabbage into smaller pieces.  Put the cabbage in a pot of water to boil.  I like to cook the cabbage in the excess water from the cooked meat because it has all the spices and flavors in it.  You can also boil it in fresh water if desired.  The water should come up at least halfway on the cabbage.  Cook for about 15 minutes or until it reaches your desired texture.  Some people like it crispier, some softer. 

4.  After putting the cabbage on to boil, peel off a little bit of skin from around the center of the baby red potatoes with a potato peeler.  (You don't have to do this.  It just makes it look pretty.)  : )  Boil the baby red potatoes for about 10-15 minutes or until tender when poked with a fork. 

5.  When everything is finished, arrange cabbage, potatoes and meat on a platter. Melt the butter in a small bowl and mix with some parsley.  Drizzle this mixture over the vegetables and potatoes (not the meat).  You can use as much or as little as you want.  Feel free to add more butter and even other spices.  *Leave out the butter to make it dairy free. 

6.  Dipping sauce:  Mix together the sour cream, horse radish sauce, and mustard in a small bowl for dipping.  (My husband liked the sauce for variety.  I preferred it the meat plain.  Yes, it was that good!)

7.  Enjoy, devour, make more!

Recipe Source:  Geri Rosequist, a dear family friend

 

Linked to: Potluck Sunday hosted by Mommy's Kitchen, Tuesday Night Supper Club hosted by Fudge Ripple, This Week's Cravings hosted by Mom's Crazy Cooking

Pastel de Choclo (Chilean corn and meat pie) and a Winner!

Thank you so much to everyone who participated in the giveaway!  The winner was selected by random.org.  And the winner is...Rachel!  Rachel, I will be contacting you for your address to send you your Pillsbury prize package.  Now on to the main dish.

Once upon a time, I lived in Chile.  Southern Chile to be exact where it is cold and the penguins live.  Yes, penguins really do live in Chile.  Let me tell you, I loved Chile!  Besides being beautiful and breathtaking landscape, the Chileans are some of the best people on earth.  My favorite, favorite dish in Chile was this "Pastel de Choclo".  MMM...mmmm...MMMMM....it is so good.  Plus, it reminds me of one of my favorite places in the world.  The day I left Chile after a year and a half to come back to the states, I stopped by the house of some dear friends.  I walked in to see a surprise feast of Pastel de Choclo made by the wonderful Olga.  I definitely left Chile with some additional baggage as in 20 lbs. worth stuck to my body!

I made this for the first time for my hubs and kids.  I cannot believe I have not made this before for my family!  What was I thinking?  So this dish includes beef and chicken....and eggs.....and raisins....and olives.....and a corn crust....all topped off with powdered sugar.  Crazy?  Maybe.  Delicious!  Yes!!!  So this recipe includes the most traditional Chilean way of making this by adding all of the above, of course.  But if there is any ingredient you don't particularly like, you can leave it out.  The essentials are the meat mixture, the corn puree topping, and the powdered sugar.  The other stuff (eggs, raisins, olives, and chicken, can you believe you mix that in one dish?) really, really adds flavor though.  Seriously, you'd be surprised.  Now without further blah, blah, blah from me, I present to you my favorite, most beloved Chilean dish...Pastel de Choclo.

Pastel de Choclo Chilean Style

Ingredients:
Meat Filling:
2-3 Tablespoons olive oil
1 medium onion, finely chopped
2-3 cloves garlic minced
1 lb. lean ground beef
1/2 Tablespoon paprika
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1 cup water or beef broth
1 Tablespoon flour (for gluten free, use rice flour)

Corn Topping:
1 lb. fresh or frozen corn
1/4 cup cornmeal
1-2 Tablespoons cornstarch
1 Tablespoon granulated sugar
4 fresh basil leaves, chopped
1 Tablespoon butter
Milk (if needed)

Additional Toppings:
2 hard-boiled eggs, sliced
1/2 cup black olives
1/2 cup raisins
1-2 cups cooked chicken, shredded, cubed, or whole (seasoned with salt, pepper, and ground cumin, to taste)
2-3 Tablespoons powdered sugar (plus, more for sprinkling after)

Directions:
1.  Preheat oven to 375.  Heat the oil in a saute pan over medium heat.  Add the onion, garlic, beef, paprika, cumin, oregano, salt and pepper and saute.  Cook until the beef is cooked through (about 6-8 minutes).
2.  Pour in the water or stock and bring to a simmer.  Sprinkle flour over the meat mixture and stir in well.  Simmer for another 5-8 minutes or until slightly thickened.  Remove from heat and set aside.
3.  Place the corn, cornmeal, cornstarch, granulated sugar, and basil in a food processor or blender and process until well pureed.  You want these ingredients to form a thick batter.  I didn't need to add milk to mine, but feel free to add milk little by little until you have a formed a thick batter.  Season to taste with salt and pepper. 
4.  Melt the butter over medium-low heat in the large saucepan.  Add the corn puree and cook, stirring constantly, until well thickened about 5-8 minutes.  Set aside. 
5.  Spread the beef mixture in the bottom of a greased casserole dish (can be an 8x8 or a larger pie dish with tall sides).  Arrange over the beef mixture the hard boiled egg slices, olives, and raisins.  Season the cooked chicken with salt, pepper, and oregano to taste.   Spread the chicken over the top of the eggs, olives, and raisins.  Cover that with the cooked corn puree and spread evenly over the dish.  Sprinkle the powdered sugar over the corn topping. 
6.  Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top. 

*In Chile, more powdered sugar is served on the side to sprinkle over the "pastel" (cake) as it is eaten.  Trust me, it's good!
*To make this dairy free, just leave out the hard boiled eggs, butter, and don't add any milk.

Here's the inside of this bad boy!

Recipe Source:  adapted from Nuevoanden and Whats4Eats

Linked to:  Tuesday Night Supper Club hosted by Fudge Ripple, Mouthwatering Mondays hosted by A Southern Fairytale

Individual Beef Wellingtons

This was our homemade Valentine's meal this year.  Every year we usually go out together as a couple before or after Valentine's Day and then celebrate on Valentine's Day at home with the kids, by eating a special dinner and dessert.  I found this recipe in the Rachael Ray Look+Cook Recipe book, and it sang to me a song of taste bud desire.  All week, I thought about this meal and how it would turn out.  I purchase the meat from the "meat man" behind the deli counter which I never do.  And do you know what, this meal knocked our socks off!  It was absolutely, 100% fantastic.  It definitely tastes like something you would order at a high end restaurant and pay lots of money for.  The second it hit our mouths we were both like "Oh man...sigh,sigh...this is delicious!"  It is surprisingly easy to make too!  Definitely a great dish for special occasions or company. 

So I did cook my meat a little longer than the recipe called for, and I used Fontina cheese instead of mousse pate.  That was a great substitution for us.  As for cooking the recipe longer, I like my meat cooked medium well usually.  I can do medium, but medium rare, not so much.  The pictures I've seen of Beef Wellingtons were making them look really medium rare almost to the point that in one pic I swear the Beef Wellington was moving off the plate.  So I made the decision to cook mine just a bit longer.  The meat turned out perfectly for me and the hubs, and still super juicy, succulent and all those other words to describe delicious meat.  It was just our preference.  I included what I changed, but also left the original instructions too.  Seriously, TRY THIS AT HOME!

Individual Beef Wellingtons

Ingredients:
4 (1 1/2 inch thick) filet mignon steaks
1 tablespoon extra-virgin olive oil, plus extra for drizzling
2 tablespoons butter
1/2 pound button mushrooms and stems, cleaned and finely chopped in food processor
1 large shallot, finely chopped
3 to 4 sprigs of fresh thyme, finely chopped
Salt and black pepper
1/4 cup dry cooking sherry
8 ounces of fontina cheese (This is my version.  Rachael Ray used 8 ounces of mousse pate instead.)
1 sheet frozen prepared puff pastry, 11 by 17 or two smaller sheets (depends on brand), defrosted
1 egg, beaten with a splash of water

Directions:
1. Bring the steaks to room temperature.  Preheat oven to 425 degrees F.

2. Heat the oil and butter in a small skillet over medium heat. When the butter melts into the oil, add the mushrooms and cook to darken for 3 to 4 minutes, then add the shallots, thyme, and salt and pepper and cook for a few minutes more.  Add the sherry and stir, cook for a minute or two, then remove the mushrooms from the heat and let cool.

3.  Drizzle the steaks with olive oil to coat and season with salt and pepper.  Heat a skillet over high heat.  Add the steaks to the very hot pan and caramelize it for 2 minutes on each side.  From this point, I cooked my meat a little longer (5-10 minutes) in the pan on low.

4.  Cut cheese (or pate) into 4 pieces, 2 ounces each slice. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper.  If using one large sheet of dough, quarter it with a sharp knife, or half two smaller sheets of dough.  On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces cheese (or pate) and 1 steak. Wrap dough up and over the meat, trim the excess dough (if any). Seal the dough with egg wash, using a pastry brush. (Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons, if desired.) Turn the wrapped Wellingtons over on the lined baking sheet and brush evenly with egg wash.  Cut small vents into the tops with a knife.  I cut an x into the top center of the dough.  Bake Beef Wellingtons 10-15 minutes or until fluffed and golden. (I cooked mine for 20 minutes.) Let stand 5 minutes, then serve.

Recipe Source:  Rachael Ray's Look+Cook

Linked to:
What's Cooking Wednesday hosted by King's Court IV and Turning the Clock Back
Tuesday Night Supper Club hosted by Fudge Ripple
What's on your Plate hosted by Good Cheap Eats
Tasty Tuesday hosted by 33 Shades of Green
Full Plate Thursdays hosted by Miz Helen's Country Cottage
Saturdays with Rachael Ray hosted by Taste and Tell
Pot Luck Sunday hosted by Mommy's Kitchen 

Roasted Vegetable Lasagna

This lasagna was fantastic! We loved it. The vegetables added such a great flavor. It wasn't too rich like some lasagnas can get. It is a little time consuming if you make your own sauce, but I've always considered lasagna to be that way. It takes a whole lot of kitchen lovin' and dish washin' to make lasagna. This recipe is mmm...mmm.....good.

Roasted Vegetable Lasagna

1 red bell pepper, chopped into small pieces
1 green bell pepper, chopped into small pieces
1 medium onion, chopped into small pieces
8 ounces mushrooms, sliced and diced
2 medium zucchini sliced
1/2 teaspoon salt
1/4 teaspoon pepper
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese (16 ounces)
1 cup shredded Parmesan cheese (4 ounces
Tomato Sauce (See recipe below)

Heat oven to 450 degrees. Spray a 13x9 inch pan with cooking spray. Place peppers, onion, zucchini, and mushrooms in single layer in pan. Sprinkle the vegetables with the salt and pepper. Bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.

While vegetables are roasting, prepare Tomato Sauce (see recipe below). Cook and drain noodles as directed on package. Rince noodles with cold water; drain. Mix cheeses; set aside.

Reduce oven temperature to 400 degrees. Spray a 13x9 inch pan, with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce,
1 1/4 cup vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables, and cheese mixture.

Bake uncovered 20-25 minutes or until hot. Let stand 10 minutes before cutting.

Tomato Sauce

1 pound ground beef (leave out the ground beef if you want it vegetarian style)
1 large onion, chopped
2-3 garlic colves, chopped
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 tablespoon dried parsley
1 teaspoon sugar
1/2-1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper

Spray 2-quart saucepan with cooking spray. Cook beef, onion and garlic in saucepan over medium heat until beef is browned, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15-20 minutes or until slightly thickened.

Recipe Source: adapted from Betty Crocker's Best Christmas book and my Momma's lasagna recipe

Layered Taco Dip Halloween Style

This is a fun and tasty dip for Halloween. It's easy to make, tastes good, and always get gobbled up at a party. All this picture is missing is a spider. I should have created an olive spider or something. Or even just put a plastic spider on it. Anywho...it tasted delish. :)

Ingredients:

1 lb. ground beef

1 package taco seasoning

1 can (16 oz.) refried beans

1 pound ripe tomatoes, chopped

6 green onions, trimmed and chopped (about 3/4 cup)

1 teaspoon sugar

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

1 package (8 oz.) cheese (choose your fav)

1/2 -1 cup sour cream

Tortilla chips for dipping

Directions:

1. Cook ground beef in a large skillet over medium heat, until beef is browned. Stir in 3/4 cup water and taco seasoning. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally. Stir in refried beans until well combined and heated throught. Set aside.

2. In a medium-size bowl, mix together tomatoes, 3/4 cup green onions, the sugar, garlic salt, and black pepper.

3. In a shallow serving bowl, spread out the beef mixture. Then put sour cream in a ziploc bag, cut off the corner and squeeze out into a web design. Put the tomato mixture around the edges. Sprinkle the cheese on top of the tomato mixture. (If you want to make this normally, you can layer the ingredients.) Serve at room temperature.

Recipe Source: Family Circle Magazine - Sept. 2009

Barbecued Meatballs

This is a family favorite appetizer! It is great for a crowd! This recipe comes from my momma.

Meatballs:

3 lbs. ground beef

1 can (12 ounce) evaporated milk

1 cup oatmeal

1 cup cracker crumbs

2 eggs

1/2 cup chopped onion

1/2 teaspoon garlic powder

2 teaspoons chili powder

2 teaspoons salt

1/2 teaspoon pepper

Sauce:

2 cups ketchup

1 cup brown sugar

1/2 teaspoon liquid smoke

1/2 teaspoon garlic powder

1/4 cup chopped onion

Directions:

To make meatballs, combine all ingredients and shape into walnut-sized balls. Place meatballs in a 9x13 inch baking pan or on a cookie sheet. To make sauce, combine all the ingredients and stir until sugar is dissolved. Pour sauce evenly over the meatballs. Bake at 350 for 45 minutes. Makes approximately 80 meatballs. You can also freeze the meatballs before you cook them. If you freeze them, bake at 350 for 1 hour.

Chris's Gourmet Hamburger Patties

These are quite possibly the best homemade hamburgers I have ever had. They were so scrumptious. This is our 3rd time having them in 1 month. I really don't repeat meals that often so it just goes to show how delicious they are. They are so perfect for summer grilling out on the deck with family and friends. I love summer and all the food that comes with it. This burger goes great with pepper jack cheese! This recipe comes from my wonderful sister-in-law Christina. She is an excellent cook and makes up tons of her own recipes. She also has a fabulous herb garden and uses all her fresh herbs in her recipes. Fresh herbs make a huge difference. You have got to try these burgers!

Chris's Gourmet Hamburger Patties

1 lb hamburger
3/4 - 1 lb ground sausage
1 T dry thyme or 2 T fresh thyme
1/4 C dry onion or very finely chopped fresh onion
Salt and pepper

Mix together and form into patties. Grill until done all the way through.

Our favorite way to serve this is with:
Pepperjack cheese
Grilled onions
Barbecue Sauce or Ranch
Tomato (optional)
Lettuce (optional)

Best Ever Taco Soup

I can't believe I haven't posted this recipe yet!!! In my opinion, it is the best taco soup ever. My mom gave me the recipe. It is super easy to make and takes about 30 minutes.  It is definitely a crowd pleaser.

The Best Taco Soup
Ingredients:

2 pounds hamburger

1 chopped onion

1 can (4 oz.) chopped green chiles

2 cans stewed tomatoes (include liquid in can)

2 cans hominy (15 oz. each, include liquid in can)

1 1/2 cups water

2 cans pinto beans (15 oz. each, include liquid in can)

1 Package Taco Seasoning

2 Tablespoons Hidden Valley ranch dressing mix (the dry stuff in a package)

Directions:
In a large soup kettle, brown hamburger with the chopped onion.  Drain the grease.  Add the remaining ingredients to the pot.  (Do not drain the liquid from the cans.)  Simmer all ingredients together for 15-20 minutes. Serves 8.  Add cheese and sour cream if desired. Combine with this yummy cornbread for a great meal!

Dinner in a Pumpkin

(This is the finished product.)

(Here's the pumpkins on the baking sheet ready to be cooked for the second time.)

We make this meal every October before Halloween. We love, love, love having it because it is both festive and tasty-licious! Since I've been feeling a little sickly, Mikey made it for us this year! What a great husband!

Dinner in a Pumpkin

4 small pumpkins (pie pumpkins)

1 pound ground beef

1 medium onion chopped
1 teaspoon garlic
1 can cream of chicken soup
1/2 soup can water
1 tsp. salt
1/4 tsp. pepper
1 cup sour cream
1 can mushrooms
1 can corn
1 can green beans
2 cups cooked rice
(Any other vegetables or spices you want to add are welcome. Leave any out that you don't like.)

1. Scoop out insides of all 4 pumpkins. Heat oven to 350. Put the pumpkins on a baking sheet covered in foil with the top off. Cook the tops on the same baking sheet to the side of the pumpkin. Cook pumpkins for 30-45 minutes. 30 minutes if you don't want the sides to be so soft they come off easily. Longer if you want the sides to be softer. We like the sides softer because a little pumpkin mixed with the mixins inside tastes delicious.

2. Brown ground beef with onion until the onion is tender and beef is browned. Stir in garlic, salt, pepper, cream of chicken soup, and water. Stir. Then add sour cream, mushrooms, corn, green beans, rice, and anything else you want to add.

3. Spoon this mixture into the 4 pumpkins. Cook the pumpkins again with the mixture inside with the tops off for 30 minutes at 350.

4. Serve. You can then put the top on to serve or leave it off.

Sloppy Monsters

(One eye got a little crazy!)

This recipe comes from Rachael Ray. We thought it was really good. I love the fall, pumpkins, Halloween, and everything that comes with it. Since Kira is almost two and started to appreciate a little creativity, I decided to make her a sloppy monster. She loved it! You can do this with hamburgers, sandwiches, whatever comes with a bun.

Here's the sloppy joe recipe.

Ingredients:
1 tablespoon extra-virgin olive oil, 1 turn of the pan (I didn't add this.)
1 1/4 pounds ground beef sirloin (I used 1 lb.)
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped (I left this out.)
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste (I left this out, but I would add it next time just so it's a tad thicker.)
4 crusty rolls, split, toasted, and lightly buttered

Directions:
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Garnish: Add American cheese in triangles for the teeth. Put pickles on top with a dab of ketchup for the eyeballs.

Mexican Fiesta

This a super delicious dish!

1 16 ounce bow tie pasta
1 ½ pounds ground beef
1 medium onion chopped
1 medium green pepper chopped
1 15 ounce can tomato sauce
1 Tablespoon chili powder
2 cups shredded cheddar cheese
1 16 ounce container sour cream
1 1/3 cup salsa (more or less according to your taste)
1 large can pitted olives sliced
2 large or 4 smaller fresh tomatoes chopped


Prepare pasta as directed on package, cooking only 7 minutes. Drain.
Meanwhile, brown beef in skillet. Add onion and green pepper. Cook and stir until onions are tender, but not browned. Stir in tomato sauce, chili powder, and salt. Toss with pasta and spoon in to a 13x9 inch pan. Bake at 350 degrees for 20 minutes. Remove from oven. Sprinkle on cheese. Spoon a layer of sour cream over the cheese. Add a layer of salsa, then the olives, and then a layer of tomatoes. Now eat it!

Waikiki Meatballs over Rice

This is a super delicious, sweet and sour type meatball recipe. I got it from my momma's cookbook.

1 ½ pounds ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 ½ teaspoons salt
¼ teaspoons ginger
¼ cup milk
2 tablespoons ginger
1 15-20 ounce can pineapple tidbits or chunks (reserve juice)
1/3 cup vinegar
1 tablespoon soy sauce
1/3 cup chopped green pepper

Mix thoroughly beef, crumbs, onion, egg, salt, ginger, and milk. Shape mixture by rounded tablespoons into balls. Cook meatballs over medium heat ‘til done. Remove meatballs; keep warm. In a separate saucepan, mix cornstarch and sugar. Pour juice from pineapples in the saucepan, along with the vinegar, and soy sauce until smooth. Cook on medium to high heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through. Serve over Rice.

Cooking up the meatballs in a pan.

The finished product

Crockpot Beef Stew

This is a really delicious stew, and especially good for cold weather!  Plus, you throw all the ingredients together in the crockpot.  Meanwhile, your house smells delicious from the savory aroma coming from the kitchen. 

Crockpot Beef Stew
Ingredients:
2 lbs. stew meat
1/4 c. flour (For gluten free, use rice flour.)
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. beef broth
Onion, diced
1 tsp. Worcestershire sauce
1 bay leaf
1 tsp. paprika
4 carrots, sliced
3 potatoes, sliced
1 stalk celery, sliced

Directions:
Place meat in crockpot, mix flour, salt and pepper and pour over meat. Stir and coat meat with flour. Add remaining ingredients and stir to mix well. Cook and cover. Low 9 hours. High 5 hours.  Serve topped with cheese and sour cream, if desired.