Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.

Yield 6 Servings

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Sabrina Snyder

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.

Ingredients

▢1 pound lean ground beef

▢2 tablespoons butter

▢1 small yellow onion diced

▢1 small green bell pepper diced

▢2 tablespoons ketchup

▢1  tablespoon Worcestershire sauce

▢1/2 teaspoon Kosher salt

▢1/2 teaspoon fresh ground black pepper

▢8 ounces cheddar cheese cut into small cubes (divided)

▢24 jumbo pasta shells cooked

▢1 tablespoon  cornstarch

▢1 cup milk (I used whole)

▢1  cup beef broth

Instructions

Preheat the oven to 350 degrees.

Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.

Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.

Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.

Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

Add the beef back into the pan.

Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.

Take it off the heat and scoop it into the pasta shells.

Top each shell with cubes of cheese (use half the cheese for this).

Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.

Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.

Pour about half the sauce around the shells.

Bake in the oven for 10 minutes to melt the cheese.

Serve with the remaining sauce.

GOULASH

GOULASH

Ingredients:

3/4 of a 1 pound box of elbow macaroni

3 cups of beef broth

1 large sweet onion (diced)

ground beef

1 can of petite diced tomatoes

1 can of stewed tomatoes

one small can of tomato sauce

pepper

pasta sauce

Italian seasoning

paprika

minced garlic

chopped basil

chili powder

soy sauce

Worcestershire sauce

1/2 tsp salt

How To Make It:

( cook 3/4 of a 1 pound box of elbow macaroni, drain and set aside)

Brown 2 lbs. of ground beef and drain.

When browning the meat add 1/2 tsp salt and 1 tsp. pepper, 1 large sweet onion (diced) 1 LG bell pepper (diced)

Add 1 can of petite diced tomatoes and 1 can of stewed tomatoes-both are 14.5 oz. cans and one small can of tomato sauce.

Then add a 24 oz. (can or jar) of pasta sauce.

Then add 1 tbsp. Italian seasoning, 1 tbsp. paprika, 2 tbsp. minced garlic, 1 tbsp. chopped basil, 1 tbsp. chili powder, 1 tbsp. soy sauce, 1 tbsp. Worcestershire sauce. Now… add 3 cups of beef broth. Then toss in 2 bay leaves.

(to be removed before eating) Mix all together.

Now add the 3/4 of a box of PRECOOKED elbow macaroni and Stir all together.

then simmer everything for about 15 to 20 minutes.

I then put it into my CrockPot on warm until we are ready to eat it to allow all of the flavors to continue to marinate.

NOTE: If it becomes to dry for your liking just add some more beef broth.

Stuffed Pepper Soup

 INGREDIENTS

• 1-1/2 to 2 lb. lean ground beef
• 3 large green peppers, seeded and chopped
• 1 large onion, chopped
• 4 oz. fresh button mushroom, cleaned and chopped
• 1 carton (32 oz.) beef broth
• 2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
• 1 can (28 oz.) petite diced tomatoes, undrained
• 4 shakes of Worcestershire sauce
• 2 tsp. Italian seasoning
• 1/2 tsp. pepper
• 1-1/2 cups cooked rice

INSTRUCTIONS

In a large soup pot, brown and crumble the beef with the green peppers, onion, and mushrooms until the beef is no longer pink. Drain if necessary.

Stir in the broth, tomato soup, tomatoes, and Worcestershire sauce. Bring to a boil; cover and reduce heat to maintain a simmer for at least 30 minutes, stirring occasionally.

Add Italian seasoning, pepper, and rice. Heat through.

Serve.

 

NUTRITION INFORMATION: Yield: 12 Serving Size: 1

Amount Per Serving: Calories: 617Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 152mgSodium: 514mgCarbohydrates: 51gFiber: 2gSugar: 37gProtein: 50g

Italian Parmesan Style Meatloaf

 Italian Parmesan Style Meatloaf

Found https://www.whatscookinitalianstylecuisine.com/2011/01/italian-parmesan-style-meatloaf.html

 

Yield: 6

Author: Claudia Lamascolo

PREP TIME: 15 MIN

COOK TIME: 1 HOUR

TOTAL TIME: 1 H & 15 M

This Italian Parmesan meatloaf meal is smothered in delicious tomato sauce and melted provolone cheese, plus it's great in sandwiches!

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil 

4 teaspoons (about 6 cloves) chopped garlic 

2 green peppers, seeded diced in small pieces

1/2 cup chopped basil leaves 

2 tablespoons chopped parsley leaves

 4 eggs 

1 teaspoon salt 

1/2 teaspoon black pepper

 2 cups grated Parmesan 

1 1/2 cups breadcrumbs 

3 pounds ground beef 

2  tablespoons Worcestershire sauce

 2  tablespoons balsamic vinegar 

2  cups marinara sauce

Optional: 4 thick slices of provolone cheese or mozzarella

INSTRUCTIONS

Preheat oven to 350  degrees.

In a medium saucepan heat  1/4 cup of the olive oil and add the garlic. 

Saute 1 minute and then add the peppers and saute around 5 more minutes.

In a small bowl add basil parsley, eggs then salt and pepper. 

Stir the cheese and breadcrumbs in a large bowl and mix together then add the meat, herbs, eggs, Worcestershire sauce, vinegar, and remaining 2 tablespoons of oil.

Make sure this is well combined then shape it into a loaf casserole pan that greased or lined with foil or parchment paper.

Top with marinara and sprinkle parmesan cheese on top.

I also like to add basil on top after it's cooked.

Bake for at least 1 hour, we like it crispy on top.

Top the meatloaf with more sauce and optional provolone cheese or mozzarella just until melted.

Instant Pot Million Dollar Spaghetti

Instant Pot Million Dollar Spaghetti

 Ingredients
1 lb ground beef
1 tsp salt
1 tsp garlic powder
3 cups water
1 lb thin spaghetti, uncooked (I used whole wheat)
1 (24 oz) jar or can spaghetti sauce
8 oz cream cheese, cubed
1 cup grated cheddar

spaghetti but a whole lot better. A ground beef sauce is served with spaghetti noodles and then cream cheese is stirred in for an ultimate creamy dinner. Kids and adults love this spaghetti!  If you’re a fan of cream cheese you’ll love this recipe for Instant Pot cream cheese spaghetti. It’s all the goodness of spaghetti but better with the addition of cream cheese and a sprinkling of cheddar. If you aren’t looking to serve a crowd this recipe can easily be halved. Just cut all the ingredients in half but keep the cooking time the same.

This is a good recipe to make for a neighbor or friend. Just pile the spaghetti into a glass baking dish and sprinkle with the cheese and then stick it in the oven to melt the cheese. It looks like a fancy time-consuming casserole but really it only took you 15 minutes. Add a salad and some garlic bread and you’re all set.

INSTRUCTIONS
Turn your Instant Pot to the saute function. When the display says hot add in the ground beef. Break the meat up with a wooden spoon. Sprinkle in the salt and garlic powder. Brown the meat. Drain off any excess grease. Note: I saute outside the Instant Pot always.

Pour the water into the pot. Break the spaghetti noodles in half and add them into the pot in a criss-cross pattern. Push the noodles down a bit. Pour the spaghetti sauce evenly over the top.

Cover the Instant Pot and secure the lid. Make sure the valve is set to “sealing.” Set the manual/pressure cook button to 3 minutes. When the 3 minutes is up let the pot sit there for 5 minutes and then move the valve to “venting.”

Stir in the cream cheese until it is melted. Sprinkle the cheddar on top and serve.

Taco Spaghetti To Die For

Taco Spaghetti To Die For

Nutrition Facts:
Servings Per Container 4
Amount Per Serving:
Calories 582.3 |
Calories from Fat 235.8 |
Total Fat 26.2g |
Saturated Fat 11.1g |
Trans Fat 0g |
Cholesterol 83.2mg |
Sodium 1282.2mg |
Total Carbohydrate 51.8g |
Dietary Fiber 4.5g |
Sugars 6.2g |
Protein 33.1g

THIS EASY, FAMILY FRIENDLY CASSEROLE, DOTTED WITH MELTY POCKETS OF CHEESE, PROVES THAT TACOS AND SPAGHETTI ARE A MATCH MADE IN HEAVEN.

No joke here – everything gets dumped right in, including the uncooked spaghetti. And no, the tomatoes should not be drained. The liquid is crucial to help cook the pasta. When ready to serve, sprinkle on that cheese to let it get all ooey-gooey on top.

 Ingredients:
1 tablespoon olive oil
 1 pound ground beef
 1 (1.25-ounce) package taco seasoning
 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes and Green Chilies
 1 tablespoon tomato paste
 8 ounces spaghetti
 1/2 cup shredded cheddar cheese
 1/2 cup shredded mozzarella cheese 1 Roma tomato, diced

Directions:
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 13-16 minutes. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato, if desired.

Stuffed Cabbages

Found on Facebook in Heavenly Recipes

Ingredients

2 heads of cabbage
2 lbs ground beef (or veal/beef/pork mix)
3 cups cooked rice
1 egg
1 tsp garlic
1 tbsp parsley
2 slices diced onion
1 -15 oz. can tomato sauce
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt and Pepper to taste

Preparation

Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
Cut off the rough part on the end of the cabbage leaf with a sharp knife.
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish.

I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn. Pour crushed tomatoes over Halupkys. Cover and bake approximately 75 minutes at 375º. Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour. Serve with tomato sauce.

Note from me: I will cut the recipe in half and chop the cabbage, avoid the boiling and rolling to save time. The result will be just as tasty.

CROCK POT MEATLOAF

Ingredients:

2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

 Directions:

Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours. Enjoy!

Old Fashioned Goulash

Old Fashioned Goulash!
Found http://myincrediblerecipes.com/old-fashioned-goulash/

Ingredients

2 lbs ground beef or turkey
3 tsp minced garlic
1 large Yellow onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup olive oil
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 T Italian seasoning
1 T Adobo Seasoning
3 bay leaves
1 T seasoned salt
1/2 T black pepper
2 cups elbow macaroni, uncooked
1 cup shredded Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese

Instructions

 In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat. Add garlic, onions, olive oil & until meat is fully cooked. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.

Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined Cover once again and allow to simmer for about 30 minutes

Once cooked, remove the bay leaves Add only the cheddar cheese and mix until combined Add mozzarella right before serving ENJOY!

COUNTRY MEAT LOAF and MASHED POTATOES CASSEROLE

COUNTRY MEAT LOAF and MASHED POTATOES CASSEROLE

INGREDIENTS

 2 pounds ground beef
1/2 cup chopped onion
2 cloves garlic, chopped
1 can corn, drained
1/3 cup ketchup
1 teaspoon salt
1/2 teaspoon black pepper
Country Mashed Potatoes (recipe below)

INSTRUCTIONS

Preheat oven to 350°F and grease a 9x13inch baking pan.

In a skillet over medium heat, brown onions and garlic until aromatic and translucent. Add beef and brown. Drain juices. Add corn, ketchup, salt, and pepper and stir well.

Put the meat into the prepared baking pan and press down to spread out and form an even layer. Carefully spread Country Mashed Potatoes over the meat and smooth out.

Bake uncovered for about 30 minutes.


Country Mashed Potatoes

INGREDIENTS

6 pounds red potatoes, washed and cut into 2-inch chunks
Salt
2 sticks (1/2 pound) unsalted butter, softened
1 cup heavy cream Freshly ground pepper

INSTRUCTIONS

Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over medium-high heat until fork tender, about 25 minutes. Drain the potatoes and return to the pot. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Season with salt and pepper and serve.

Tater Tot Taco Pizza

Tater Tot Taco Pizza

Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Servings: 8

Ingredients

30 oz bag tater tot crowns
1 lb ground beef
3/4 cup water
1/3 cup diced tomatoes
2 tbsp taco seasoning from 1 packet
1 tbsp minced onion
2 cups shredded cheese divided
2 tbsp taco sauce

Toppings:
1/2 cup shredded lettuce
1/2 cup crushed Doritos or tortilla chips
1/3 cup diced tomatoes
1/4 cup shredded cheese

Instructions

Cover the bottom and sides of a greased 12-inch cast iron skillet or oven-safe pan with tater tot crowns. Bake at 425° for 15 minutes.

While the tater tots are baking, brown the ground beef and drain the fat. Add water, diced tomatoes, taco seasoning, and minced onion. Stir and cook for 3-4 minutes, until thickened.

Remove the tater tots from the oven and flatten them with a spatula. Top with one cup of shredded cheese and the taco meat mixture. Drizzle with taco sauce.

Finish it off with another cup of shredded cheese. Bake for an additional 10-15 minutes at 425°. Remove from the oven and top with shredded lettuce, crushed Doritos or tortilla chips, diced tomatoes, and shredded cheese.

Salisbury Steak

Salisbury Steak
BY LENA ABRAHAM
Found http://www.delish.com/cooking/recipe-ideas/recipes/a54937/best-salisbury-steak-recipe/

TOTAL TIME: 0:40
PREP: 0:30
LEVEL: EASY
SERVES: 4

INGREDIENTS

FOR THE PATTIES
1 lb. ground beef
1 large egg
1/3 c. bread crumbs
1 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 Garlic clove, minced
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil

FOR THE GRAVY
2 tbsp. unsalted butter
1 onion, chopped
2 sprigs thyme
1/2 c. Mushrooms, thinly sliced
2 tbsp. all-purpose flour
1 tbsp. Worcestershire sauce
1 tbsp. tomato paste
1 c. beef stock
kosher salt
Freshly ground black pepper

DIRECTIONS

Make patties: In a large bowl, combine beef, egg, bread crumbs, ketchup, Worcestershire sauce and garlic. Season with salt and pepper and form into 4 oval patties.

In a large skillet over medium heat, heat oil. Sear both sides of the patties until a crust forms, about 5 minutes per side. Remove onto a plate.

Make gravy: Wipe out skillet and add butter. Add onions and thyme and stir until onion becomes translucent. Add mushrooms and cook until browned and tender, about 4 minutes. Sprinkle onions and mushrooms with flour, and stir until they are fully coated. Cook another 2 minutes, then add Worcestershire sauce, tomato paste, and beef stock. Stir to combine and season with salt and pepper.

Bring the gravy to a simmer and return the patties to the skillet. Cover and cook for 10 to 15 more minutes, until the patties are done and the sauce has thickened. Plate the patties and top with more gravy. Serve.

Tamale Pie

Tamale Pie
BY LAUREN MIYASHIRO
Found in Delish http://www.delish.com/cooking/recipe-ideas/recipes/a46964/tamale-pie/

TOTAL TIME: 0:50
PREP: 0:10
COOK: 0:40
LEVEL: EASY
SERVES: 8 SERVINGS

INGREDIENTS

1 box JIFFY corn muffin mix
1 egg
1/2 c. sour cream
1/2 c. creamed corn
1/3 c. red enchilada sauce
1 onion, chopped
2 cloves garlic, minced
1 tsp. cumin
1 tsp. chili powder
1 lb. ground beef
1 c. cheddar cheese, shredded
1 c. Monterey Jack Cheese, shredded
kosher salt
ground pepper

DIRECTIONS

Preheat oven to 400 degrees F.

Prepare cornbread base. In a medium bowl, combine corn muffin mix, sour cream, creamed corn and egg. Whisk until evenly combined. Pour into a large cast iron skillet and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.

Meanwhile, make your taco meat. Sauté onions over medium heat. Season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and sauté until cooked through. Remove skillet from stovetop and drain excess fat.

Poke entire surface of cornbread with a fork. Pour enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes.

Burgers, Burgers, Burgers

For the cheddar mayo:

2 large egg yolks

1 1/2 tablespoons apple cider vinegar

1 cup vegetable oil

1/2 cup finely grated aged white cheddar, such as Cabot Clothbound

1 teaspoon hot Chinese mustard powder (mixed with water)

Now, make the cheddar mayo: In a blender or mini food processor, combine the egg yolks with the cider vinegar and mustard powder and puree until smooth. With the machine on, add the oil a few drops at a time until the mayonnaise starts to thicken, then add the remaining oil in a very thin stream until the sauce is emulsified. Add the cheese and puree until smooth. Season the mayonnaise with salt and pepper and scrape into a bowl. Refrigerate until chilled, about 30 minutes.

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Servings: 10-12 Burgers
Prep: 10 minutes
Total: 20 minutes

Ingredients

5 lbs. beef chuck or 5 lbs fresh ground beef from a butcher
kosher salt and black pepper, freshly ground
10-12 slices American cheese
2 tablespoons water
10-12 hamburger buns (egg with sesame or brioche)
tub butter, softened
1 head iceberg lettuce
2 hot house tomatoes, thinly sliced
dill pickles, thinly sliced
1 red onion, thinly sliced
ketchup and mustard, to taste



Directions

1. Place cast-iron skillet over medium heat for 10 minutes before cooking patties.

2. Cut and grind meat.

3. Roll out 7 oz. burger balls and pat them into flat, thick patties, about 1 inch thick.

4. Season patties with kosher salt and freshly ground black pepper, and place in cast iron pan (with no oil). The fat will render out and you will have a juicier burger from the natural fat still inside the patty. Cook for 4 minutes on one side, then flip.

5. Add the cheese and pour water into the pan, covering it immediately so that the burgers can steam. Take the lid off after 45 seconds. The cheese should be fully melted.

6. Butter your buns, and place them in another pan so they get nice and awesome.

7. On your toasty buns, add cheesy beef patties, iceberg lettuce, tomato, red onion, and pickles, and squeeze some ketchup and mustard on top.

8. Serve with chips, salad, more pickles or hot peppers, and just eat the fucking burger.

From How-To: Make the Perfect Cheeseburger


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Patty Melt
Move over hamburger, the hand-cut patty melt has won us over.


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CHRIS KRONNER
OCT 20 2016, 7:59AM

Photo by Farideh Sadeghin

Servings: 4

Prep: 20 minutes

Total: 45 minutes

Ingredients

for the béchamel:

1 tablespoons unsalted butter

3/4 tablespoons all-purpose flour

3/4 cup milk

¼ cup cream

1 bay leaf

dash of red wine vinegar

kosher salt and freshly ground black pepper, to taste

pinch of nutmeg

for the onions:

3 tablespoons unsalted butter

1 onion, sliced

kosher salt to taste


for the burger:

20 ounces Dry aged, grass fed steak, sirloin, NY Strip, or Ribeye or 20 ounces ground beef, preferably 25% fat

kosher salt, to taste

8 slices sourdough rye loaf bread

4 tablespoons unsalted butter, at room temperature

4 tablespoons Chinese hot or Coleman's English mustard

¾ cup grated mixed milk or sharp white cheddar cheese

Directions

1. Set steaks aside in the freezer to firm up for chopping (if hand cutting your own burger).

2. Make the béchamel: In a small pot over medium heat, melt butter, whisk in flour, and cook, whisking, until golden brown. Stir in milk and cream and keep whisking until it boils and starts to thicken. Add the bay leaf and cook for 4 to 5 minutes longer.

3. Take pot off the heat, stir in a dash of vinegar and a pinch each of salt, pepper, and nutmeg and pour into a bowl to cool.

4. Caramelize the onions: Set a frying pan over medium heat and add the butter to melt. Add the onions, reduce the heat to medium-low, and cook, stirring occasionally, until the onions turn golden brown, 30 to 45 minutes. Season with salt.

5. Remove the steak from freezer (it should be firm but not frozen). Slice into 1/8-inch cubes.

6. Press the patties: Divide the beef into four 5-ounce balls and press with your hands into ¼- to ½-inch-thick patties, ideally using a 3 1/2-inch ring mold or tart mold. Just before you're ready to cook, season each patty on both sides with salt.

7. Put it all together: Preheat the broiler. Butter the bread slices and place buttered side down on a baking sheet. Spread mustard on the unbuttered sides and top four of the slices with grated cheese. Put baking sheet under the broiler until the cheese melts, about 3 minutes if the broiler is hot. Make sure there is even coverage of cheese so exposed bread edges don't burn.


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SANDWICH
Nacho-Fried Chicken Burger
Guys, not only is this fried chicken, but the batter includes tortillas. And it's on a brioche bun. You're welcome.

FEDTEGREVEN BISTROBODEGA
MAR 11 2017, 2:00PM

Servings: 4
Prep: 20 minutes
Total:24 hours

Ingredients

for the chicken:
4 boneless, skinless chicken thighs
3 teaspoons|15 grams granulated sugar
3 teaspoons|6 grams kosher salt
1 ½ teaspoons|9 grams garlic powder
1 ½ teaspoons|6 grams ground ginger
canola oil, for frying

for the white barbecue sauce:
6 tablespoons|100 grams creme fraiche
6 tablespoons|100 grams mayonnaise
2 teaspoons|11 grams Dijon mustard
1 ½ tablespoons freshly grated horseradish
1 garlic clove, minced
lemon juice, to taste
kosher salt and freshly ground black pepper, to taste
liquid smoke (optional)

for the batter:
3 cups|400 grams wheat flour
3 teaspoons|11 grams chili powder
2 teaspoons|10 grams baking powder
2 teaspoons|10 grams kosher salt
¾ cup|200 ml lager beer
¾ cup|200 ml wheat beer
1 lemon, juiced

for the nacho coating:
2/3 cup|100 grams all-purpose flour
3 ounces|85 grams crushed homemade or store-bought corn tortillas
5 tablespoons|50 grams cornstarch

for the sandwich:
4 brioche buns, halved and toasted
2 ounces|50 grams cornichons, minced
1 red onion, minced
pea shoots

Directions

1. Marinate the chicken: In a medium bowl, mix the sugar, salt, garlic, and ginger. Add the chicken and toss to combine. Transfer to a ziplock bag and refrigerate 24 hours.

2. Make the barbecue sauce: In a medium bowl, mix together the creme fraiche, mayonnaise, mustard, horseradish, and garlic. Season with lemon juice, salt, and pepper, and add in any liquid smoke (if using). Refrigerate until ready to use.
3. Make the batter: The next day, in a large bowl, mix the flour, chili powder, baking powder, and salt. Whisk in the beers and ½ cup water until smooth and set aside.

4. Prepare the nacho coating: In a medium bowl, combine the flour, tortillas, and cornstarch and set aside.

5. Heat 3-inches of oil in a large saucepan until a deep-fry thermometer reaches 375°F|190°C. Dip the chicken in the batter, taking care to coat it evenly, then coat it with the nacho mixture. Fry the chicken until golden and a thermometer inserted into the thickest part of the chicken reads 165°F|74°C, about 6 minutes. Transfer the chicken to a paper towel-lined plate and cool slightly.

6. To assemble your sandwich, spread some barbecue sauce on the bottom of each bun. Top with some of the onion and cornichons, the pea shoots, and a piece of chicken. Top with the other half of the bun, eat and be happy.

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Quick 3 Ingredient Beef Stew

Found
INGREDIENTS

Ground beef, one pound
Mixed vegetables, 15 ounce can
2 cans V-8 Vegetable Juice, 11.5 ounce

INSTRUCTIONS
In a dutch oven, brown the ground beef, drain, and return to dutch oven.
Add the mixed vegetables and V-8 juice.
Bring to a boil, reduce heat, and simmer until vegetables are hot.
Serve with crackers or cornbread. This is a really quick way to make a flavorful and healthy dinner!

Note: try potatoes in this

GREEK MEATBALL STUFFED PITAS WITH SIMPLE TZATZIKI SAUCE

Found here: http://www.epicurious.com/recipes/food/views/greek-meatball-stuffed-pitas-with-simple-tzatziki-sauce

YIELD 4–6 servings
ACTIVE TIME 15 minutes
TOTAL TIME 25 minutes

INGREDIENTS

Tzatziki Sauce
1/2 cup grated seedless, English cucumber
1 cup plain Greek yogurt
1 clove garlic, finely minced
1/4 teaspoon salt
Pinch black pepper
1-2 teaspoons fresh lemon juice

Meatballs
1/2 cup bread crumbs
1/3 cup milk
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 tablespoon dried oregano
2 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds ground turkey

Pitas
4 whole wheat pita breads
2 large tomatoes, sliced
2 cups fresh spinach, arugula or a combination
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PREPARATION

For the Tzatziki
Place the grated cucumber in the center of a clean kitchen towel. Roll up the towel and squeeze out the excess water from the cucumber.

Place the cucumber in a medium bowl. Add the yogurt, garlic, salt, pepper and lemon juice. Stir to combine. Cover and refrigerate until ready to serve. This can be made several days in advance.

For the Meatballs
Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease the foil with cooking spray.

In a medium bowl, stir together the bread crumbs and milk and let the mixture sit for a few minutes to let the crumbs soften. Add the parsley, egg, oregano, garlic, salt, and pepper. Stir to combine. Add the turkey and mix until well combined.

Portion the meatballs into tablespoon-sized balls and place ½-inch apart on the prepared baking sheet. Bake for 15 minutes until the meatballs are no longer pink in the center.

To Serve
Slice the pita breads in half.
Dollop a spoonful of tzatziki sauce on the bottom of each pita.
Add a layer of tomatoes and greens. Stuff meatballs inside and serve.

Meat Loaf

Ingredients 1½ lbs ground beef ¾ cup Quaker quick oatmeal ¾ cup TruMoo milk 1 Eggland’s Best egg ½ cup onion, finely diced 1¼ tsp Morton salt ¼ tsp McCormick black pepper ⅓ cup ketchup 2 tbsp brown sugar 1 tbsp mustard Instructions Preheat oven to 350 degrees Combine ground beef, oatmeal, milk, egg, onion, salt and pepper in a medium sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so, you do not want to over mix. Transfer meat into a large loaf pan and press it down evenly into the pan. Mix ketchup, brown sugar, and mustard in a small bowl. Pour over meatloaf. Bake at 350 degrees for 1 hour and 20 minutes Remove from oven and drain off excess grease. Let stand for 5 minutes before serving. Found http://reallifedinner.com/classic-meatloaf-recipe-just-like-mom-used-to-make/

Wendy’s Chili Copycat Recipe

This is one of the best Wendy’s Chili Copycat Recipes I’ve ever tried to date!

Author: Jennifer

Serves: 6 – 8

Ingredients
2 lb Ground Beef
2 28 oz Diced Tomatoes in Juice
1 16 oz Kidney Beans drained
1 15 oz Pinto Beans drained
2 small Onion diced
¼ cup Celery diced (2-3 stalks)
¼ cup Bell Pepper diced
3 tbsp Chili Powder
2 tsp Cumin
1 tsp Black Pepper
1 tsp Salt
½ tsp Oregano
1 tsp Sugar
2 tsp Garlic Powder
2 cup Water

Instructions
Brown Ground Beef and drain.
Add water, boil and drain to eliminate more fat.
Place in large pot and add all ingredients,
Bring to a boil, reduce heat, cover and simmer for 2-3 hours stirring every 15 minutes.

Bourbon Cocktail Meatballs

found here http://authenticsuburbangourmet.blogspot.com/2012/11/friday-night-bites-bourbon-cocktail.html

1 Pound Frozen Meatballs (I used the party meatballs from Trader Joe’s)
1 Cup Ketchup
1 Cup Brown Sugar
½ Cup Bourbon Whiskey
2 Teaspoon Fresh Lemon Juice
2 Teaspoon Worcestershire Sauce
¼ Teaspoon Garlic Powder

In a medium sauce pan, combine all of the ingredients except the meatballs.  Mix until well combined.

Place the frozen meatballs into the sauce and combine.  Let cook on medium heat until slightly bubbly.  Reduce the heat to low and simmer for at least one hour.  Serve with toothpicks or small cocktail forks.

Rigatoni Pasta Pie

 Rigatoni Pasta Pie:

1 lb rigatoni pasta
1 lb ground beef
2 garlic cloves (minced)
1/4 teaspoon fresh ground pepper
1 small jar of spaghetti sauce
salt
1 cup finely grated Parmesan cheese
2 cups grated mozzarella cheese
4oz cream cheese
15oz ricotta cheese
2 eggs
1 tsp basil
1 tsp oregano
1 cup onion
spring form pan

DIRECTIONS:

Boil the noodles according to the directions on the box. Stop cooking when they're still very firm and avoid stirring so they do not fall apart. Once done, drain and run cold water over so they are cool enough to handle. You can add a little bit of oil if they start to stick.

Brown the ground beef and drain excess grease. Add chopped onion and garlic. After about 5 minutes add cream cheese and stir until melted. Add spaghetti sauce next.

Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth. Set aside.

Tightly pack pasta into pan, standing each piece on end. Use cooking spray on the bottom of the spring form pan first to avoid sticking.

Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture. Close the bag and snip the corner of the bag and pipe a small amount into each noodle. After piping, pour the red sauce over the whole top and push down as much as possible.

Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you could use low fat or skim to cut calories.) Bake at 350 for 20 minutes and then broil until the cheese turns bubbly.