Shinsel spaghetti

I know, I should have posted this a long time ago. I just always fudge the amounts, so it's hard to say how much of everything I actually put in! Here's a good guess anyway!

1-1.5 lbs. ground beef (or sausage)
2 cans Stewed Tomatos (15 oz cans)--can use italian style or regular, but DO NOT DRAIN
2 cans tomato sauce (8oz cans--or 1 15 oz can)
1/2 tsp garlic powder and 1/2 tsp. salt OR 1 tsp garlic salt
1 tsp basil
1 tsp thyme
2 tsp oregeno
2-3 bay leaves
2 beef bullion cubes
1/4 c. sugar
1/2 lb. grated cheese (or to taste)
8 oz package of spaghetti noodles (regular--thin doesn't turn out so well)

Start water to boil in large pot. In a large skillet brown hamburger. Drain excess fat and add tomatos, sauce, sugar , herbs, etc. (Can also add other add in's as desired--tomatos, peppers, etc.) Simmer sauce while your noodles are cooking. Drain noodles. Return to pot. Pour sauce into pot with noodles. Add cheese. Stir. Enjoy!

Go to Meals- Beef Stroganoff

This is one of my favorite and easiest recipes. We'd have it a lot more often if I could just remember to thaw some hamburger before I leave for work. When I make this, I serve it with bright colored veggies- just so it is prettier.

Here's the recipe...

1 lb of ground beef (I always go as lean as I can find)
1 onion chopped
1 clove garlic

Strain the beef grease before you add...

2 cups sliced mushrooms (there aren't any in the pictures because I was out)

Saute until the onions are clear and then add

1/3 c red wine
2 tsp Worcestershire sauce

Continue cooking until the meat is cooked throughout.


Then add...

1/2 c sour cream
1 can Cream of Mushroom soup
Salt and Pepper to taste

Cook until heated throughout. Serve on noodles or rice.

PS if you don't cook with wine, use 1/3 of a cup of beef bouillon.

Easy Italian Pasta Bake

This is another recipe from the Kraft Food & Family website. I've decided I'm only going to cook 'fancy' meals once or twice per week and will do easy/cheap meals the other nights. This falls into the latter category.

1 lb. lean ground beef {or turkey or sausage}
3 cups whole wheat penne, cooked & drained {I only boiled mine for 6 mins. b/c it's going to be baked and I didn't want it to get soggy}
1 jar spaghetti sauce
1/3 cup grated parmesan cheese
1 1/2 cups grated mozzarella
1 tsp italian seasoning
3 cloves garlic, minced

Heat oven to 375*. Brown meat in large skillet with italian seasoning and garlic. Drain. Add pasta, sauce and 1/2 the parmesan and mix well. Spoon into 9x13 pan and top with remaining cheeses. Bake for 20 mins. I served mine with Rhodes rolls and steamed broccoli. Yummy!

Albondigas

I wasn't convinved this was a great recipe when I originally made it, but the leftovers have convinced me. I've eaten this five times already.

2 T olive oil
2 3/4 cup chopped onion
4 cloves garlic, minced
2 bay leaves
3 quarts beef or chicken broth {I used both}
2 14-oz cans of diced tomatoes with juice
1/2 cup chunky tomato salsa
1/2 cup fresh cilantro, chopped

1 pound ground beef {I used turkey instead}
1/4 pound bulk pork sausage
6 T yellow cornmeal
1/4 cup milk
1 large egg
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin

1/2 cup white rice

Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cup onions, 2 cloves garlic, and bay leaves. Saute five minutes. Add broth, tomatoes, salsa and 1/4 cup cilantro and bring to boil. Cover and simmer 15 minutes.

Combine ground beef, sausage, cornmeal, milk, egg , salt, pepper and cumin, then rest of onions, garlic and cilantro in medium bowl. Mix well. Shape mixture into 1-inch meatballs. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer for 20 minutes.

Enjoy!

from Bon Appetit

Crockpot Beef Tortilla Wraps

round rump roast
Green Mexican Salsa (I use the La Costena brand)
tortillas
shredded cheddar cheese
tomatoes

Put meat and salsa in crockpot for 4-6 hours on low. Shred. Place in tortillas, sprinkle with cheese and tomatoes. Super simple, super easy and super yummy! I serve with spicy creamed corn.

Mini Meatloaves with Tomato-Balsamic Gravy

This is one of my absolute favorite meals. It's a RR, and I serve it with mashed potatoes. It is seriously heavenly, and a huge step up from just plain ole meatloaf.

1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 cups breadcrumbs
3 sprigs sage, leaves removed from stems and chopped
1 cup (about 1 large handful) parsley, chopped
1/2 bunch scallions, finely chopped on an angle
1 tablespoon Worcestershire sauce
1 egg

Salt and freshly ground black pepper
2 pints grape tomatoes
Extra-virgin olive oil (EVOO), for drizzling
1/2 medium red onion, sliced

2 tablespoons butter
2 tablespoons flour
1 tablespoon balsamic vinegar
1 to 1 1/2 cups beef stock

Preheat oven to 375ºF.

In a large bowl, mix ground beef, pork, veal, breadcrumbs, sage, parsley, scallions, Worcestershire sauce, egg, salt and a palmful of freshly ground black pepper.

Using a 6-cup muffin pan, divide the meat mixture into 4 equal parts and scoop the portions into four of the muffin cups. Bake the mini meatloaves until cooked through and golden on top, about 30 minutes.

While the mini meatloaves are cooking, toss the grape tomatoes and onion slices onto a baking sheet along with a drizzle of EVOO, salt and freshly ground black pepper. Once the meatloaves have been in the oven for about 15 minutes, put the tray of veggies in and roast until the onions are caramelized and the tomatoes have burst open, about 15 minutes.

While the tomatoes and onion are roasting away, get the roux started: Melt the butter in a medium-size skillet over medium-high heat. Sprinkle the flour over the melted butter, cook for 1-2 minutes, then add the balsamic and stock to the pan, whisking to incorporate. Cook until thickened, then remove it from the heat and reserve.

Remove the mini meatloaves and the tomatoes from the oven and set the meat aside to rest for about 5 minutes.

Add the roasted tomatoes and onion to the sauce and break up the veggies with a potato masher. Serve one mini meatloaf per person with a hearty ladle of the tomato balsamic gravy.

Rachael Ray Yields 4 servings

Beef or Chicken Fajitas

{I posted part of this recipe before, but wanted to add my modifications}

fajita marinade (see below)
1 1/2 lb. beef boneless top sirloin steak, 1 1/2 in. thick OR 6 chicken breasts
onion, sliced
an assortment of bell peppers cut into strips {our faves are red, yellow and orange - they cook faster too}
12 oz. mushrooms, sliced
spanish rice
black or refried beans
tortillas
other fajita fixings you like: picante sauce, cheddar/monterrey jack cheese, avocados, sour cream, lettuce, tomatoes, etc.

Marinade beef/chicken for 4-24 hours covered in fridge, turning occasionally.

• Heat grill.
• Lay out a piece of foil, making a little tray for your grill. Place the strips of peppers and sliced mushrooms on it, and sprinkle with EVOO and salt and pepper.
  
• Place the tray on the heated grill.
  
• Throw the beef/chicken on the grill to cook till your desired doneness with the beef and til the juices run clear with the chicken.
• Assemble with tortillas, beef/chicken, peppers, shrooms and other fajita fixings.
  

Beef Fajita Marinade
1/4 c. vegetable oil
1/4 c. red wine vinegar
1 t. sugar
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper

OR

Chicken Marinade:
¼ c. cooking oil
3 T. lime juice
2 T. red wine vinegar
2 T. chopped onion
1 clove garlic
½ t. sugar
½ t. oregano
¼ t. salt
¼ t. pepper
1/8 t. ground cumin

I've even done this in the crockpot. Instead of using olive oil in the marinate I used beef or chicken broth (whatever you're cooking). Put the meat in the crockpot, and then added the peppers 30-45 minutes before I'm ready to eat. Really good... and super fast!

And if you have any leftovers... make this tortilla soup... it's SO good. I threw the leftover chicken, peppers and Spanish rice in with the other ingredients and made fajita soup. REALLY good!!

Grilled Steak with Balsamic-Rosemary Butter

This is my husband's find! He's a big fan of Bobby Flay and he ran across this recipe while we were bumming around Williams-Sonoma (I adore the fact that he loves that store almost as much as I do?!!) This is perfect to put on a Rib Eye, T-Bone, Filet or NY Strip Steak right after you take it off the grill!

2 cups balsamic Vinegar
2 tsp whole black peppercorns
2 sticks unsalted butter, slightly softened
2 Tbsp fresh chopped rosemary
2 tsp honey
1 tsp kosher salt

Combine the 2 cups balsamic vinegar and peppercorns in a saucepan and bring to a boil. Reduce to about 1/4 cup. Remove from heat, remove peppercorns, stir in rosemary and honey. Allow to cool to room temperature. In a food processor, combine butter, salt and vinegar mixture. Refrigerate for at least 30 minutes to set. Grill your perfect steaks (don't over season, a little fresh ground pepper and some kosher salt is plenty) and then dollop the butter on steaks that have come straight off the grill. YOU WILL NOT BE DISAPPOINTED!!!

Dinner-Size Texas Chili Cheese Fries

I never knew cheese fries could have so much flavor and taste so gourmet....

4 large Idaho potatoes, cut lengthwise into 6 wedges
2 tablespoons grill seasoning
2 tablespoons plus 1/4 cup extra-virgin olive oil (EVOO), plus additional, divided
2 to 2 1/2 pounds lean ground sirloin, turkey or chicken
1 large onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1 jalapeño pepper, seeded and chopped
2 tablespoons (about 2 palmfuls) chili powder
2 teaspoons (half a palmful) ground cumin
Salt and freshly ground black pepper
3 tablespoons tomato paste
Hot sauce, to taste
2 tablespoons Worcestershire sauce
1 bottle dark beer, such as Negro Modelo, or 1 1/2 cups beef or chicken stock {i used the beef stock}
3 tablespoons butter
3 tablespoons flour
3 tablespoons yellow mustard
1 cup milk
1 cup chicken stock
1 1/2 to 2 cups shredded sharp cheddar cheese
2 tablespoons red wine vinegar
1 head romaine lettuce, chopped
1 seedless cucumber, chopped

Preheat oven to 450ºF.

Place the potatoes onto a baking sheet. Sprinkle them with the grill seasoning and a good drizzle of EVOO. Toss to coat, then transfer to the oven and roast, until crispy golden brown, about 40 minutes. Turn them once halfway through cooking time. {I skipped this step and just used frozen steak fries...}

While the potatoes are roasting, place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon.

Push the meat to one side of the pan and add the onion, garlic, jalapeño, chili powder and cumin to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper.Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the hot sauce, Worcestershire and beer or stock to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes.

While the chili is simmering, place a medium-size pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook it for about a minute. Stir the mustard into the butter-flour mixture, then whisk in the milk and stock. Continue whisking the sauce until it has thickened up, then remove the pot from the heat and stir in the cheese until melted. Season the cheese sauce with salt and freshly ground black pepper and reserve.

In a large salad bowl, whisk together 1/4 cup EVOO along with the red wine vinegar, salt and freshly ground black pepper. Add the lettuce and cucumber to the bowl and toss to combine. To serve, divide the fries between four plates and top each one with some chili-cheese sauce and some salad alongside.

a Rachael Ray

Slow Cooker Beef Short Ribs

OK, these are really yummy -- but they are a heart attack waiting to happen! One serving is approximately 970 calories with 77 grams of fat. So, this is a maybe once a year recipe!

1/3 cup flour
1 tsp salt
1/4 tsp pepper
2 1/2 lbs boneless beef short ribs (I used bone-in)
1/4 cup butter
1 cup chopped onion
1 cup beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/4 cup chili sauce
2 Tbsp catsup
2 Tbsp Worcestershire sauce
2 Tbsp minced garlic
1 tsp chili powder

Combine flour, salt and pepper in a Ziploc bag. Shake to coat. Brown ribs in butter in a large skillet. When browned, place ribs in a slow cooker. In the same skillet, combine remaining ingredients. Bring to a boil, stirring. Pour over ribs. Cover and cook on low 9-11 hours. Approximately 1-2 hours prior to serving, drizzle your favorite BBQ sauce over the top!

Pesto Beef with Grape Tomatoes and Fresh Mozzarella

This dish makes a beautiful presentation that will "wow" your family and friends (Mandy, did it accomplish that?) Plus, it's easy! (this is what the cookbook said, not my verbiage but still thought I'd add it for some humor)

1 T. olive oil
2 t. dried minced onion
1/2 c. prepared pesto sauce
1/2 t. black pepper
2 lbs. round steak, cut into six pieces
2 pints grape tomatoes (about 4 1/2 c.)
1 lb. fresh mozzarella, drained, sliced, and brought to room temperature by serving time

1. Grease the slow cooker crock pot with olive oil (leave excess in the crock). Add the onion, pesto, and pepper to the crock, and stir to combine.
2. Add the steak to the crock and turn the pieces with tongs to coat with the pesto mixture; add the tomatoes.
3. Cover and cook on LOW for 6 hours.
4. To serve, use clean tongs to place steak in individual bowls. Top each serving with slice of mozzarella, and some of the tomato mixture.

I served with brown rice and added more of the juices over the rice and put the beef on top the rice.

Recipe says it can also be used with chicken instead of beef.

the everyday low-carb slow cooker cookbook

Crock Pot Beef Stroganoff

I love this recipe! It takes a little bit of prep, but I have done it the night before, put everything in the fridge and then popped it in the crock pot on my way out of the house in the morning.

Ingredients:
1 1/2 pounds beef sirloin (or stew meat -- but the sirloin is so tender!)
You can cut it into 1 inch cubes or strips -- whatever your preference
1 Tbsp vegetable oil
1 4 oz can sliced mushrooms
1 Tbsp dried minced onion
2 cloves garlic, minced or 1/4 tsp garlic powder (Go for the fresh stuff!)
1/2 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp dried thyme leaves
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry cooking sherry
1 8 oz carton dairy sour cream
1/2 cup flour
1/4 cup water
4 cups hot noodles or rice

In a large skillet, brown beef in hot oil, drain off fat.

In Crock Pot, combine beef, mushrooms (drained), onion, garlic, oregano, salt pepper, thyme and bay leaf. Pour in beef broth and cooking sherry. Cover, cook on low 8-10 hours or on High 4-5 hours. Discard bay leaf.

Sauce:
If using low heat, turn to high. Mix together sour cream, flour & water. Stir about 1 cup of hot liquid into sour cream mixture. Return to cooker, stir to combine. Cover and cook on high for 30 minutes or until thickened and bubbly. Serve over noodles or rice. (Makes about 6 servings, unless it's harvest time and your husband hasn't eaten all day -- then it makes 2 servings!)