Mexican Chili-Cheese Burgers

Ole!

If this burger could talk that's what it would say.

But it can't.  Because I cooked it up all Mexican style for Cinco de Mayo and you know something?  I have no regrets.  It was good.  Not just good, I mean REALLY good.  Like, "why didn't I ever think of this before?" good.

For more Cinco de Mayo recipes, click here!

Mexican Chili-Cheese Burgers
Yield: 4 servings

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Ingredients:

• 1 pound ground round
• 1/2 cup shredded 4-cheese Mexican cheese 
• 1 tablespoon chili powder
• 2 teaspoons minced seeded jalapeño pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• Cooking spray
• 4 (1 1/2-ounce) hamburger buns
• 4 leaves romaine lettuce
• 8 (1/4-inch-thick) slices tomato
• Guacamole

  Instructions:

1. Combine first 7 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
2. Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
3. Spread 1 tablespoon of guacamole over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, (if desired), and top half of bun.

Recipe by Dee at Deelicious Sweets

I like my ground meat to be well done.

Not this well done though

I'm sorry.  I apologize but I had to do it.

Winter Beef Stew

Old Man Winter seems to have settled in, finally.  We have had some wild and crazy weather this winter.  My Geraniums bloomed up through December and I can still harvest my herbs from the garden.  We have had some extraordinarily warm days here where the kids actually slip on a pair of shorts.  It's been glorious and I could totally see myself living it up in a 4-season warm weather region of the U.S.  My birthday is in December but I should have been born during the summer time because I am a warm weather gal through and through.

I loathe winter time.  I am one of those people that puts on a sweater when it hits 70.  I wear layer upon layer of clothing and it drives my hubs crazy when he goes to put his cold hands on me and he can't seem to find his way through the layers to my bare skin.  If it's cold and gray outside I leave my blinds closed and turn on all of the lights as to not be reminded of the cold and dreary day.

The only good thing that can come of a cold and dreary day is a bowl of Beef Stew and a glass of red wine.  It makes me feel all warm and fuzzy.... or maybe that's just the wine.  No matter, it's a good thing!

Beef Stew
Yield: 8

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Ingredients:

• 2 lugs olive oil
• 3 stalks celery, roughly chopped
• 1 bag frozen mixed veges
• 1/2 bag frozen green beans
• 1/2 bag frozen pearl onions
• 1 T Onion, Onion - Tastefully Simple or Onion Powder
• 1 T Lawry's Season Salt
• 1 T heaped flour
• 1 lb. beef stew meat
• 2 C. beef broth
• 1 C. dry red wine
• 1 t. dried rosemary
• 6 oz. long grain wild rice

Instructions:

1. Heat oven to 350 (or you can simmer on the stove top if you wish).
2. In a dutch oven over medium heat; saute mixed veges, green beans, pearl onions, Onion Onion, Season Salt and garlic in olive oil for about 10 minutes.
3. Add meat and flour and stir to coat.
4. Add red wine, beef broth and rosemary. Bring to a boil.
5. Simmer on stove for *2 1/2 hours or place in oven for *2 1/2 hours.
6. *Add long grain wild rice a 1/2 hour before the end.
7. Serve alongside crusty french bread to sop up the leftovers.

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Servings: 1 bowl

Calories:  397

Total Fat:   9.7g

Cholesterol:  67 mg.

Sodium:  1145 mg.

Protein:  29.1 g.

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Spaghetti and Meatballs

Fall is in the air!  I can smell it, feel it, hear it and taste it!  The early morning chill in the air calls for two cups of coffee and breakfast on the back porch in sweat pants and a hoodie.  Open windows while you're sleeping and lots of snuggling during the night to ward off the threat of a chill.  An extra blanket thrown over the bottom of the bed to pull up over yourself for an afternoon nap.  Spaghetti sauce simmering on the stove all afternoon while the kids are out enjoying the beautiful weather exploring the creek and nearby field.  As my daughter says, "It's perfect adventuring weather!".  Yes, my dear, it is perfect adventuring weather! 

They spent 5 hours outside today.  How do I know that?  Because, my little man who would rather spend 5 hours on video games was forced to go outside and enjoy today's weather.  He kept track of the hours...  When he came home from his adventures and stepped in the door he took a big inhale and a huge smile broke across his face.  The spaghetti sauce was simmering away and there was an Apple Cake in the oven (will be posted later).  This is what makes home, home.  I hope this is one of the many happy memories my kids recall when they think back on their childhood.

Rotini and Meatballs
Yield: 12 servings

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Ingredients for the Meatballs:

• 4 sprigs fresh rosemary
• 12 Saltines
• 2 heaped t. Dijon mustard
• 1 lb. ground beef, pork, or mixture of the two - I always use a mixture of the two
• 1 heaped T. dried oregano - I used Thyme today
• 1 large egg
• Sea salt and black pepper
• olive oil

 Ingredients for the Sauce:

• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28-ounce) cans whole peeled tomatoes
• 2 t. salt
• 1 t. white sugar
• 1 bay leaf
• 1 (6-ounce) can tomato paste
• 3/4 t. dried basil
• 1/2 t. ground black pepper
• 24-ounce box of pasta - we like to use Rotini

Instructions for the Meatballs:

1. Pick the rosemary leaves off the woody stalks and finely chop them. Place the crackers in a baggie and finely crush them. Add to the bowl with the mustard, ground meat, chopped rosemary, and oregano (or thyme). Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs - you should end up with @ 24. Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a plate, cover, and refrigerate until needed.

Instructions for the Sauce:

1. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Meanwhile, cook pasta according to box directions. Serve.

Adapted from Allrecipes.com and Jaimie's Food Revolution - love that book!

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Servings: 1

Calories:  729

Total Fat:  28.5 g

Cholesterol:  117 mg.

Sodium:  1494 mg.

Protein:  40.6g.

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French Onion Steaks

Do you live in the moment-to-moment or do you find yourself "zapping" from one destination to the next without recalling the drive to get there?  Do you feel as if you are losing yourself?  There are days I go through the day and crawl into bed and realize I hadn't stopped to smell the rosemary's.  Lately, I have told myself to take a moment and look around my world.  Get out of my bubble I put myself in and notice the daddy holding his baby on his way out of the grocery store and smothering him with kisses.  Notice the smile this puts on the babies face as his big blue eyes light up with the satisfaction that only the human touch can give.  The girl standing in line at Bread Co. waiting to order and the Grateful Dead hobo bag she has thrown over her shoulder.  Taking note of the Grateful Dead music that is playing in the restaurant I am dining in with great friends.  Kisses stolen from the young couple in the car in front of me while sitting at the red light.  The older couple walking hand in hand through the park.

The smile a peanut butter and jelly brings my 12 year old son as he loses himself and gives me that occasional look I remember from when he was younger and not trying so hard to be "cool".  The way my 10 year old daughter runs around on all fours because she's trying to "perfect" her wolverine run.  Yes, she watches Animal Planet and happened to catch the show on wolverines and they described in detail the exact way they run so she has taken to run around like a wolverine.  This is very disturbing when we have house guests and they catch her running 20 miles per hour past them on all fours.  It's quite the sight.  The smiles a warm and hearty meal puts on my families face on stormy dark night when I serve them these French Onion Steaks.  Take a moment for yourself and take a look around at "everyday" life and the love and enthusiasm that our world is filled with.  If you're feeling lonely know that you only need to look around and realize that there are people all around you and there is no need to feel lonely.  Participate in life, go out and talk to people and smile at someone today.  You may change someones life just because you put on your smile!

French Onion Steaks
Yield: 4 servings

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Ingredients for the Steak:

• 1 1/4 lb. ground beef
• 1/4 cup minced fresh parsley
• 2 T. minced scallions
• 1 t. kosher salt
• 1/2 t. black pepper
• 2 T. all-purpose unbleached flour

Ingredients for the Sauce:

• 1 T. olive oil
• 2 cups sliced onions
• 1 t. sugar
• 1 T. minced garlic
• 1 T. tomato paste
• 2 cups low-sodium beef broth
• 1/4 cup dry red wine
• 1/4 t. kosher salt
• 1/2 t. dried thyme
• Cheese toasts - recipe below
• Minced fresh parsley
• Shredded Parmesan

For the Cheese Toasts:

• 4 slices Italian baguette, cut diagonally (1/2-inch thick)
• 2 T. unsalted butter, room temperature
• 1/2 t. minced garlic
• Pinch of paprika
• 1/4 cup shredded Swiss cheese1 t. shredded Parmesan

Instructions for the Steaks:

1. Combine ground chuck, 1/4 cup parley, scallions, salt and pepper. Divide evenly into four portions and shape each into 1/4 to 1- inch thick oval patties. Place 2 Tbsp. flour in a shallow dish, dredge each patty in flour. Reserve 1 tsp. flour.
2. Heat oil in a saute pan over medium-high. Add patties and saute about 2 minutes on each side, or until browned. Remove from pan.
3. Add onions and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute until paste begins to brown, about 1 minutes. Sprinkle mixture with reserved flour; cook 1 minute. Stir in broth, wine, salt, and thyme.
4. Return meat to pan; bring sauce to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
5. Serve steaks on cheese toasts with onion sauce ladled over. Garnish with parsley and Parmesan.

Instructions for the Cheese Toasts:

1. Preheat oven to 400.
2. Place bread on a baking sheet.
3. Combine butter, garlic, and paprika, spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10 - 15 minutes.

Adapted from Cuisine at home

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Servings: 1

Calories:  623

Total Fat:  23.5 g

Cholesterol:  148 mg.

Sodium:  1543 mg.

Protein:  54.9 g.

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Classic Pot Roast

Do you ever take a break from technology?  When you come back, do you avoid your Google Reader like the plague because you know it's going to 1000+?  Yeah, that's the position I have been in for the past few days.  

Oh how I have missed you all!  I feel like you are old friends and we haven't seen each other in a while and we need to get together and catch up.  How about I have you over for dinner?  I'll make a Classic Pot Roast and you bring dessert!

Classic Pot Roast
Yield: 6 servings

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Ingredients:

• 3 tablespoon vegetable oil
• 1 (3 - 4 pound) boneless chuck roast, trimmed, seasoned with salt and pepper
• 1/4 cup unbleached all-purpose flour
• 2 tablespoon tomato paste
• 1/2 cup dry white wine
• 1 1/2 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 cups pearl onions
• 6 medium carrots, peeled and cut into 2 - 3-inch pieces
• 6 cloves garlic, peeled and chopped
• 3 - 4 sprigs fresh oregano
• 2 bay leaves

Instructions:

1. Heat oil in a saute pan over medium-high heat. Sear roast on all sides, 10 minutes total. Transfer roast to 4- to 6 qt. slow cooker.
2. Stir flour into saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
3. Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, oregano, and bay leaves. Cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting 8 to 9 hours. Add mushrooms an hour before done. Discard oregano sprigs and bay leaves before serving.

Adapted from Cuisine at Home

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Servings: 1 

Calories: 794

Total Fat:  29.1 g

Cholesterol:  305 mg.

Sodium:  327 mg.

Protein:  103.2 g.

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"Chili" Cheese Brats

In my recent attempt to pantry/freezer forage I came up with this little spicy gem of a recipe.  The first night I served this on garlic cheese bread.  The next day I used the left-overs and served it on top of some brats.  Since I made this recipe up I didn't have a name for it so I came up with "Chili" Cheese Brats. I had to put the "chili" in quotes because it's not technically a chili it's more of a taco spiced ground beef.  I was so proud to use up so many ingredients for this dish.  But, then my high comes down when I have to go and spend hundreds at the grocery store. At least I have room in my freezer now!  I also just got a new Costco membership so look out!

"Chili" Cheese Brats

2 pounds ground beef
1 medium onion
2 T taco seasoning
1 T chopped jalapenos
2 chipotle chiles in adobo sauce
1 can black beans
1 jar of salsa - whatever suits your fancy
2 cups of cheddar cheese

In a skillet over medium heat, brown your hamburger and onions and drain. Put back into your skillet.

Add the remaining ingredients and heat through.

Grill or prepare your brats in whatever way you wish.

Place your brat in the hot dog bun and top with the "Chili" Cheese mix.

Be prepared, this makes a lot!  If you wish, you could reduce the ground beef to 1 pound.  I wanted to get two meals out of this though.

~ Enjoy!

Temptress in the Kitchen

 

This recipe is a temptress from the very beginning.  I love browning meat that has been floured.  It always reminds me of spending time with my grandparents in Florida.  My grandpa was the cook and he could fry meat and fish up like nobodies business.  After you brown the meat, you throw in the onions and celery and look out!  The aroma's in your home will have the neighbors running over to find out what your cookin' up!  My dad could smell it and he lives about 3 miles away.  He knew he was coming over for dinner though so he was able to stay calm until my mom got home.  Needless to say, they left with very happy bellies!

Not Yo Mama's Sloppy Joe

I haven't been to the grocery store in a couple of weeks.  I know, right!  I just haven't wanted to go.  What have I been doing for dinner, you ask.  Freezer diving!  I went freezer diving the other night and came up with ground beef and Cole's garlic bread.  What to do, what to do?  I went foodie blog diving!  I stumbled across Jessica over at The Learning Curve.  She had a fanfreakintabulous looking sloppy joe recipe and I just so happened to have most of the ingredients she asked for.  I did a little compromising with the ingredients I didn't have but it came out fanfreakintabulous!

Hot Pepper Beef, Yum Yum

I love lists!  I make lists for mostly everything.  Menu's, grocery shopping, to-do, etc.  I get off on marking off the items/to-do's that I accomplished on that particular day.  It makes me feel like my day was complete.  I feel fruitful.  Don't you just love that word?  Fruitful.  I wish I could grow an orchard and sell the fruit that I grew in a pick-up truck off of an exit ramp.  Then, when I returned home with all of my money, I could say I was fruitful.  I would be fruitful in more ways than one, so to speak.  What does all of this have to do with the recipe for tonight?  Nothing, absolutely nothing.  It just popped into my head and my fingers went to work.

Holy Spiced Flank Steak!

Most of the time I am pretty good about making dinner and desserts without setting off the fire alarm and smoking up the house.  Tonight was not one of those nights!  I have a cast iron grill that I use on my stove top and it never fails that I smoke up the house every time.  Even when I use my vent fan.  Usually when we are getting ready to have a dinner party is the time I turn the oven on forgetting to check for any crumbs.  We end up having to open up all of the windows, drag out all of the fans from the bedrooms and grab pillows and try frantically to fan all of the smoke out before our guests arrive.  Thankfully we weren't hosting a dinner party this evening!

Beef and Broccoli with Garlic Sauce

"Oh, hi!  Come on in."

"What's that?  Oh yea, I have plenty of dinner.  Come on in, make yourself at home."

"We are having Beef and Broccoli with Garlic Sauce.  Would you like a glass of wine?"

"It's Grande Fleur de Lyeth Reserve 2009.  From Sonoma County, California."

"What's the best thing to do with a big, rich, ripe and hearty red, you ask?"

"The first thing you can do is decant, and allow it to breathe for a little while before serving."

"Serve with a leg of lamb, herb-encrusted pork chop of spare ribs.  It also partners with hard cheeses well and works with many Italian pasta dishes."

"I think it will pair well with our Beef and Broccoli with Garlic Sauce.  Please make yourself comfortable and let's have a bite to eat."

Saint Patricks Day "Celebration" Menu

St. Patrick's Day is right around the corner.  We like to celebrate with our parents.  About the word "celebrate", we don't necessarily celebrate the holiday, we just like to eat and prepare the Irish food and drink their Guinness.  I'm pretty sure Donovan's family has no Irish in them but I have a teeny tiny bit, hell, I'm not even sure it's enough to claim. Nevertheless, we get together and nobody can stop us, not even Saint Patrick himself.  Who does he think he is anyway?  I'll tell you what, he didn't convert me to religion but he certainly converted me to drinking his Irish beer.  You know something, he's not even Irish!  He's from Britain.  His story is very interesting.  For those of you who are interested, check out Wiki.

I found this post in my archives and thought I would dig it out, add a few more recipe's to it and share it with you...again.  It's a mouthwatering, good smelling meal.  What I'm trying to say is that you will use all of your senses throughout this "celebration" meal.  You should try it for yourself and you will find that I'm telling you the truth.

Lasagna as promised

My day started with my mama bringing over fresh flowers!  Isn't she just the best mom anyone could ask for?!

Thursday - Couscous and roasted carrots with spiced meatballs

Roasted carrots

Old Man Winter reared his ugly head today.  I told you he would likely make an appearance again.  We are currently sitting in the midst of a wintry mix.  It's cold and blustery and no one in their right mind should have to leave the warmth and coziness of their  homes.  The roads are looking treacherous. No worries though, my Zippidy Do Da sunshine will be back out on Sunday with a forecast of 60 degrees on the radar!  On the menu tonight is couscous and roasted carrots with spiced meatballs.  Doesn't that sound delightful and warm?  I prepared the meatballs earlier today and my kitchen smells fantastic!  I can't wait to cook them up.  My belly is rumbling!   I'm not making any changes to this recipe as everything on the menu sounds delightful.  Here's the recipe:

Jamie's Food Revolution - A Cracking Burger and Mini Shell Pasta with a Creamy Smoked Bacon and Pea Sauce

Last week I received my new cook book "Jamie's Food Revolution".  I was so excited!  I love cook books, to me they are just as fun to read as a story book.  So, Donovan took the kids to Boy Scouts so I could have a little one on one time with Jamie, wink, wink :)

I had no idea what this book was about.  Like he say's "On the surface it's quite simply about friends teaching friends how to cook good, honest, affordable food and just generally be a bit more streetwise about cooking."  Which, hey, that's cool with me.  That's a big reason I have this blog, to share with my friends the yummy recipes I come across.  Then, the huge "BUT" come's in which really sparked my interest!  He states "But underneath that, it's about getting a really fun and important movement called pass it on started, which could well change the health and future of the country."  That got me excited!  I believe we can change the way everyone eats one person at a time.  Don't get me wrong, I like food and I like to eat things that aren't always good for me.  But, everything in moderation!  I also work out like a fool because it make's me feel good and it gives me more energy to run after my kids.

So, tonight I went over to his website and signed his petition: http://www.jamieoliver.com/jfr-beta/petition.php#petForm

For dinner I made two recipes out of his book and they were so good,  I'm keeping up with my bargain to pass it on!

St. Patty's left overs - Open Faced "Reuben" Sandwich

With St. Patrick's Day over, what do we do with that left-over corned beef? Here's what I did:

Open faced "Reuben" Sandwich

Ingredients:

2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1/4 cup finely chopped onion
Left over corned beef or 12 ounces deli sliced corned beef, chopped
3 tablespoons prepared mustard
1 (16 ounce) can sauerkraut, drained and rinsed
1 (8 ounce) package cooked egg noodles
2 cups shredded Swiss cheese
2 tablespoons butter, melted
3/4 cup cubed rye bread

Directions:
Preheat oven to 250 degrees F (120 degrees C). Arrange bread cubes in a single layer on a baking sheet. Toast until dry. Increase oven temperature to 350 degrees F (175 degrees C).

In a medium bowl, mix together the soup, milk, onion, corned beef, and mustard. Set aside.
Spread sauerkraut evenly in the bottom of a lightly greased 9x13 inch baking dish. Spread noodles over sauerkraut. Spoon soup mixture over noodles, and sprinkle with cheese. In a small bowl, mix melted butter with rye bread, and sprinkle mixture over cheese. Your dish will be very full.

Cover, and bake in preheated oven for 50 minutes. Remove cover, and bake an additional 10 minutes.
Use your left over rye bread and slice it, put it on your plate and spoon your "Reuben" on top for an open faced sandwich.

Happy St. Pats!

Tonight was our annual St. Patrick's Day dinner. Another successful dinner party to mark the books.

The menu consisted of:
Corned Beef
Cabbage and Apple
Colcannon
Irish Soda Bread
Guinness
Irish Cream Bundt Cake

Here are my favorite recipes: