This is from another cookbook I’m getting rid of, but I remember we used to make this recipe quite a bit and really enjoyed it.
- ¼ cup onion, chopped
- ¾ pound lean (90%) ground beef
- ¼ cup ketchup
- 2 teaspoons yellow mustard
- 9 slices (¾ ounce each) American cheese, divided
- 2 packages (8 ounces each) refrigerated crescent rolls
- 16 dill pickle slices
- 3 large plum tomatoes, sliced
- 2 cups lettuce, shredded
Preheat oven to 375°.
Cook ground beef with onion in a skillet over medium heat for 8 – 10 minutes, or until beef is no longer pink. Drain. Add ketchup, mustard, and 5 of the cheese slices (cut up). Stir until cheese is melted. Remove pan from heat.
Unroll the crescent dough, separate into 16 triangles. Arrange triangles in a circle on a round baking sheet/pizza pan, with wide ends of the triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center.)
Scoop the meat mixture evenly on the widest end of each triangle. Top each scoop with a pickle slice. Bring points of triangles up and over the filling, tucking the point under the wide end of dough at the center of the ring. (Filling will not be completely covered.)
Bake 20 – 25 minutes or until deep golden brown. Remove from oven. Cut each of the remaining 4 cheese slices into 4 triangles. Arrange cheese triangles over top of rings. Arrange tomato slices around inside center of ring, and add lettuce to the center of the ring. Cut ring into 8 slices and serve with additional ketchup and mustard, if desired.
We decided to try a taco casserole last night. I had a few recipes I looked at for the basics. Here’s what we came up with. My boys loved this twist on our usual taco night.
- 1 pound ground beef
- ½ yellow onion, chopped
- 1 can black beans, rinsed and drained
- 14.5 oz can diced tomatoes and green chiles
- 3 tablespoons taco seasoning
- tortilla chips
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 bunch green onions, sliced (divided in half)
- 2 – 3 roma tomatoes, chopped (divided in half)
- 2 cups shredded Monterey Jack cheese (8 oz)
- ½ cup sliced black olives, plus more for topping
- shredded lettuce
- sour cream (optional)
- avocado (optional)
Heat oven to 350°. In a large skillet, cook beef and yellow onion over medium-high heat until the beef is browned and cooked through (about 7 minutes). Drain. Add beans, canned tomatoes/green chiles, and taco seasoning. Reduce heat to medium, and bring to a simmer. Simmer for 5 – 10 minutes, stirring occasionally.
In an ungreased casserole dish (mine was approx 9 x 13), layer the bottom with roughly broken tortilla chips. Top with the beef mixture. Sprinkle the bell peppers, half the green onion, half the diced tomato, and the ½ cup of olives. Cover with cheese.
Bake uncovered 20 – 30 minutes, until hot and the cheese is melted. Top the baked casserole with lettuce and the remaining green onions, diced tomatoes, olives, and a little more broken tortilla chips. Serve with sour cream and avocado.
Note: Not sure how many tortilla chips we used. I just broke them right into the casserole dish, lining the bottom. I had about ¼” to ½” of a layer on the bottom, it made a nice crust. I didn’t add too many additional chips to the top.
We love to cook soups, stews, and chili in the winter. I have a meatless chili that my husband and I have enjoyed for years. Last winter, my boys wanted to eat chili, but weren’t interested in all those veggies. Here’s what we came up with. I got the basics from The Pioneer Woman, and then we added our own spin.
- 2 pounds ground beef
- 2 cloves garlic, chopped
- 1 onion, chopped
- Two 14.5-oz cans crushed tomatoes
- One 8-oz can tomato sauce
- 2/3 cup Guinness beer
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon Tobasco sauce (could use cayenne pepper)
- One 15-oz can kidney beans, drained and rinsed
- One 15-oz can black beans, drained and rinsed
- Shredded cheddar
- Tortilla chips
- Lime wedges
- Sour cream
I used a big dutch oven to cook this. Put in the ground beef, onion, and garlic; cook over medium heat until browned. Drain off excess fat, then add the crushed tomatoes, tomato sauce, Guinness, and spices. Cover, reduce heat to low. Simmer for an hour, stirring occasionally. If the chili looks too think, you can add water. Finally, add the beans and simmer another 30 minutes. Serve in individual bowls, topped with any desired toppings. Delicious with corn bread or beer bread.
Here’s another recipe given to me by my second mother-in-law, Ms. Kay. She made this for us one night and it is a nice soup to have on a cold winter night. Her family crumbles the corn bread right into their bowl of soup to eat it. This makes a lot of soup, I freeze some of the leftovers for another night.
- 1 pound ground beef
- 4 – 6 potatoes – cut into small chunks (I use Yukon Gold)
- 4 – 6 carrots – roughly sliced
- 1 package frozen butter beans (Lima beans if you’re out of the south)
- 1 package frozen okra (Kay uses canned okra, we don’t have that here)
- 1 package frozen corn
- 2 – 28oz cans crushed tomatoes
- ½ cup sugar (optional – Kay uses this to sweeten the tomatoes, I skip it)
- Salt & Pepper to taste
- 2 – 3 cups water
I use a large dutch oven to make this. On the stove, brown the ground beef until cooked through. Drain any excess fat. Add the vegetables, tomatoes, sugar (if using) and seasonings to the beef. Last add the water – cover the vegetables and get the soup to the consistency you desire. Bring to a boil, then reduce to simmer. Cook for about 2 hours.
Serve with corn bread.
Magazine purge, #9! I think this is the last one for today, but don’t hold me to it. This one is from Rachael Ray’s Alphabet Stew, April 2013. I am skipping the letters cut out of puff pastry, we’ll use a loaf of fresh, crusty bread instead.
I like this one as it is kid friendly to make. My boys have been wanting to help more in the kitchen, and this is one we can make together. They can help stir and add ingredients. Will be trying this for sure.
- 1 tablespoon EVOO (extra virgin olive oil)
- 3 pounds beef chuck cubes
- 2 small onions, finely chopped
- 3 tablespoons flour
- 2 cups beef broth [I’ll probably use veggie broth, we just prefer the taste]
- 1 tablespoon tomato paste or ketchup
- 4 carrots, peeled and cut on an angle into 1-inch pieces
- 1½ cups thawed frozen peas [I don’t like peas, so I’ll sub frozen corn]
- Fresh, crusty bread
- Preheat the oven to 325°. In a dutch oven or large pot, heat 2 teaspoons EVOO over medium heat for 1 minute
- Pat the meat dry. Working in 3 batches, cook the meat, without moving it, until browned, 2 minutes. Turn the meat and sear all over, 2 minutes per side; transfer to a plate.
- Add the remaining 1 teaspoon of EVOO to the pot. Add the onions and cook, stirring, over medium heat, until golden, about 5 minutes.
- Mix in the flour and cook, stirring, for 2 minutes (the mixture will be dry). Stir in the broth ½ cup at a time. SImmer, stirring, until the mixture thickens. Add the tomato paste.
- Put the meat back in the pot; add the juices from the plate. Cover and bake, stirring once, for 1 hour 45 minutes.
- Add the carrots; cover and keep baking until the carrots are tender, 20 minutes. Remove the stew from the oven, let rest 10 or 15 minutes.
- Stir the peas [corn!] into the stew. Serve with fresh bread.
Magazine Purge #7! This one comes courtesy of Family Circle, September 2012. I always love something I can toss in the slow cooker in the morning.
- 1 beef brisket (or chuck roast), about 2 pounds, cut into 2-inch pieces
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 can (16 oz) stewed tomatoes
- 1 cup ketchup
- 1/3 cup brown sugar
- ¼ cup molasses
- ¼ cup reduced-sodium Worcestershire sauce
- ¼ cup chili powder
- 1 tablespoon dried mustard
- 1 tablespoon cumin
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) butter beans, drained and rinsed
- 2 cups cooked white rice [I will probably use brown rice]
- ¼ cup chopped scallion
- lime wedges (optional)
- Coat slow cooker bowl with non-stick cooking spray.
- Add brisket, onion, and garlic. In a medium bowl, combine tomatoes, ketchup, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, and cumin. Stir into beef and onions. Cover and cook on low for 10 hours.
- Stir in beans and cook for 30 minutes. Serve with rice. Garnish with scallion and, if desired, lime wedges.
Recipe Purge, #3! This one is from an ad I received trying to lure me into another magazine subscription. Ha! If they only knew my magazine pile and my husband’s frustration of said magazine pile, they would know I’m not about to commit to another magazine. I don’t think.
*Edit: I am making this tonight and it smells so good! I have modified a bit by adding red wine and reducing the water. Also some modifications at the end. I would say adding the parm cheese and butter to the sauce is optional. I liked it better before this addition. Next time we will skip this step. We made a pound of pasta with 4 cups of sauce (and froze 5 cups of sauce). I think it could use a little more sauce; next time I’ll freeze less. Otherwise delicious!
- 1 pound ground beef (85% lean)
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 carrot, shredded
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 bay leaf
- salt & ground black pepper to taste
- 42 ounces canned crushed tomatoes
- ½ cup red wine
- 1¾ cups water
- 8 to 10 ounces dried or fresh pasta
- 1 tablespoon butter (optional)
- ½ cup grated Parmesan cheese (optional), plus extra for serving.
Heat a large skillet (or large covered pot) over high heat. Stir in the beef, onion, garlic, and carrot. (If not using nonstick cookware, add 2 tablespoons EVOO when browning meat.) Cook and stir until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spices. Add the tomatoes, wine, and water. Bring to a boil, then reduce heat to medium-low, cover, and continue to simmer for 1 to 1½ hours. Discard bay leaf. Pour all but 2 cups of the sauce in an airtight container and freeze for future use. (total yield will be about 8 – 9 cups)
Cook pasta according to package directions and drain.
If desired, stir butter and Parmesan cheese into reserved 2 cups of sauce over medium heat.
Stir noodles into sauce, and toss until pasta is well coated. Serve in large bowls with more Parmesan cheese.