Barbecue Shepherd's Pie

BARBECUE SHEPHERD’S PIE

1 pound ground beef
1 cup diced onion
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce ) can fire-roasted diced tomatoes, drained well
1/2 cup barbecue sauce (sweet, smoky variety)
2 tablespoons diced pickled jalapenos
1 (24 ounce) package refrigerated mashed potatoes (Simply Potatoes brand)
1/4 cup sour cream
1 cup shredded cheddar cheese, divided
salt and pepper

Brown meat with onion in large skillet. Drain well, return to skillet. Add beans, tomatoes, barbecue sauce and jalapenos. Spoon meat mixture into baking dish. Heat potatoes according to package directions and then mix with sour cream, 1/2 cup of the cheddar cheese, salt and pepper until well blended. Cover meat mixture with potato mixture. Sprinkle the remaining cheddar cheese on top.

Bake at 350 degrees, uncovered, for 30 - 40 minutes or until heated through.

Yield: 6 servings

Confessions: I didn't drain the tomatoes. It was a little runny for my taste, so next time I'm draining the tomatoes really well. I also used instant mashed potatoes this time, a four cheese flavored variety. That's because WalMart didn't have the Simply Potatoes brand, I guess I usually get those at Publix. Anyway, the recipe above is the way I wanted to make it and will be the way I make it next time. And there will be a next time, it was superdelicious!

This is a combination of about twelve recipes I found around the internet. I made a long list of possible ingredients, then Eddie helped to choose the ingredients we wanted to include.

Cheeseburger Pizza

Nothing really special here. This is just me copying a pizza we get sometimes at one of those pizza buffets.


I started with a Mama Mary's thin whole wheat crust and added roasted garlic tomato sauce from a can. I drizzled yellow mustard over the sauce. The pizza is topped with about 1/2 pound ground beef, cooked and drained. Then add raw onion slices, mozzarella and cheddar cheeses and top with a few dill pickles. Classic cheeseburger ingredients! Cook according to crust package directions.

In the background - that's a version of this Veggie Pizza.

Southwest Stuffed Peppers

This recipe came from The Kitchen Life of a Navy Wife.

I just made two stuffed peppers and baked the rest in a casserole dish to have another night.


SOUTHWEST STUFFED PEPPERS

4-6 green bell peppers
1 pound ground beef
1 (14 ounce) can Ro-tel, undrained
1 1/2 cups water
1 (5.4 ounce) package Knorr Fiesta Sides Mexican Rice (rice & orzo blend)
2 cups shredded Mexican cheese blend

Cut tops off of bell peppers; remove seeds. Cut bottom of bell pepper so that it will sit up straight. Put bell peppers in a large bowl and cover with plastic wrap. Heat in microwave for 2 or 3 minutes.

In a large skillet, brown the ground beef until no longer pink; drain well. Return meat to skillet. Add the Ro-tel tomatoes, water and rice mix. Bring to a boil. Reduce heat; cover and simmer for 6 to 8 minutes until liquid is absorbed.

Spoon meat/rice mixture into bell peppers. Top each with a small portion of cheese. Place in a greased or sprayed baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with additional cheese and bake for 5 to 10 minutes until the cheese is melted.

Orzo Beef Stew

I believe this was a recipe from Publix Apron's Simple Meals. It's kind of 'semi-homemade', using several convenience items. That makes its quick and simple. And it feels nice and homey when the weather is cooler.




ORZO BEEF STEW

1 tablespoon olive oil
1/3 cup diced onions
2 cups sliced mushrooms
1 cup matchstick carrots
1/4 cup cooked crumbled bacon (or packaged bacon pieces)
1 (17 ounce) package fully cooked beef roast au jus (Hormel)
1 (14 ounce) can Italian green beans, drained
1 cup beef broth (or 1/2 cup beef broth and 1/2 cup red wine)
1 cup orzo

Cook onions, mushrooms, carrots and bacon in olive oil in a large saucepan. Cook several minutes, stirring occasionally, until onions are tender and begin to brown. Stir in meat, breaking it up with a spoon. Add green beans, broth and orzo. Stir. Cover and bring to a boil. Reduce heat to medium-low; simmer for 10 minutes, stirring occasionally, until orzo is tender.

Yield: 4 to 6 servings

French Dip Sandwich

This is a quick and simple version so that you can enjoy a French Dip sandwich at home.

I use an Au Jus seasoning packet (in the store with all the gravy, stew, chili seasoning packets). Prepare according to package directions (just mix with water and heat it).

Add thinly sliced deli roast beef to the au jus and simmer just until it's heated.

Meanwhile, slice up an onion and cook in a little olive oil until caramelized.

I like a nice firm submarine roll - toast it under the broiler a minute or two. Top both cut sides with cheese (Provolone this time, Swiss sometimes) and a little Italian seasoning, broil until cheese is melted.

Top one side of cheese coated bread with roast beef (pull out of Au Jus with tongs) and then caramelized onions. Top with other piece of cheese coated bread. Pour extra Au Jus into cups for dipping.

The packet of Au Jus makes enough for about 6 sandwiches. I like about 1/4 pound of meat per sandwich.

Chipotle Cheddar Meatloaf

Originally, I was using a recipe from the Sargento cheese people - they had a Chipotle Cheddar pre-shredded cheese. I don't think they make it anymore, or at least, I can't find it. So, I've adjusted. This is the best meatloaf ever!

CHIPOTLE CHEDDAR MEATLOAF

1 pound ground beef or meatloaf mix (beef and pork)
1 1/2 cups shredded cheddar cheese, divided
2 to 3 tablespoons chipotles in adobo puree (see this post for tip)
1/2 cup chili sauce, divided
1/2 cup chopped onion
1/2 cup crushed tortilla chips
1 egg
1/2 teaspoon salt

Combine meat, 1 cup cheese, chipotles in adobo puree, 1/4 cup chili sauce, onion, tortilla chips, egg and salt. Mix well. Shape into an oval loaf on a foil lined shallow pan. Brush remaining 1/4 cup chili sauce over loaf.

Bake at 375 degrees for 40 minutes. Sprinkle remaining 1/2 cup cheese over meatloaf. Continue baking 10 to 15 minutes or until cheese is melted and internal temperature of meat is 160 degrees. Let stand 5 minutes before serving.

BBQ Burger

Trying out another fun burger combination.

Plain hamburger patty, whole wheat bun, lettuce, tomato, cheddar cheese, sauteed onions, dill pickles, BBQ sauce...

Served with a cup of Brunswick Stew.



These are some of my favorite BBQ sauces.

Guacamole Burger with Chipotle Mayo

Last Friday's dinner...

Plain hamburger patty, whole wheat bun, lettuce, tomato, pepperjack cheese, simple guacamole, chipotle mayo...

Simple guacamole - Mash one avocado with 1/2 tablespoon lime juice and some chopped cilantro.

Chipotle Mayo - Mix pureed chipotle peppers in adobo with mayonnaise. Start with just a little and add more to get to your desired level of heat.



Yes, those are Tater Tots! Eddie loooooves them. Also, Bush's Grillin' Beans new Black Bean Fiesta flavor - delicious!

Great idea borrowed from The Other Side of 50: When I open a can of chipotle peppers in adobo sauce, I puree them in the food processor and then freeze them in an ice cube tray. When frozen, I remove them and place them in a baggie and keep them in the freezer. Each cube contains approximately one tablespoon of chipotle in adobo puree.

Beef Stuffed Shells

Eddie has been requesting a stuffed shells recipe with beef inside since I made these Cheese Stuffed Shells a while back. I found a recipe at Recipezaar and modified it to my liking.

BEEF STUFFED SHELLS

18-20 jumbo pasta shells (about half of 12 ounce box)
1 pound ground beef
1/2 cup chopped onion
2 garlic cloves, crushed
1/3 teaspoon dry crushed red pepper
1/4 cup sundried tomato pesto (Classico brand)
1/4 cup basil pesto (Classico brand)
1 (26 ounce) jar pasta sauce
1/2 cup red wine (optional, but really good)
1 1/2 cups shredded mozzarella cheese

Cook pasta shells according to package directions, drain and cool.

Meanwhile, cook ground beef, onion and garlic in a large skillet until browned; drain well.

Stir crushed red pepper, tomato pesto and basil pesto into the meat mixture.

Spoon a heaping tablespoon of meat mixture into each shell. Arrange in 13 x 9 baking dish.

Combine pasta sauce and wine; pour evenly over the shells. Cover.

Bake at 375 degrees for about 40 minutes. Uncover, top with cheese and bake for 5-10 more minutes.

Yield: 4 to 6 servings

Meatball Sandwiches

Here's something to make with those meatballs from last week.

A 'no mess' meatball sandwich.





To make it 'no mess', you have to carve out some of the bread on the top and bottom. I put shredded mozzarella on each half, sprinkle on some Italian seasoning and broil just long enough to melt the cheese.

Meanwhile, cook the meatballs in jarred sauce (on the stovetop), until heated through. Add meatballs and sauce to the bread and close it up.

Meatballs

I like to make these meatballs when I have spare time and freeze them. It's nice to be able to grab as many as you need and heat them up in whatever sauce you like.

MEATBALLS

1 pound lean ground beef
1/2 cup Italian seasoned dry bread crumbs
1 egg
1/3 cup minced onion
1 clove garlic, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

In a large bowl, mix all ingredients by hand. Shape into 1 inch meatballs. Arrange on baking pans.

Bake at 400 degrees about 10 minutes, until juices run clear and there are no traces of pink in meat. Remove meatballs to a plate lined with paper towels to absorb excess grease. Use immediately or let cool to room temperature and freeze for later use.

Yield: 36 meatballs

Taco Salad

Not much of a recipe here today, more like a list of ingredients I like to use in my Taco Salad.



TACO SALAD

one can of black beans, drained and rinsed
one pound ground beef
taco seasoning packet
torn lettuce
chopped tomato
diced onion
sliced black olives
shredded cheddar cheese
chopped avocado
salsa
sour cream
lightly crushed tortilla chips

Cook the ground beef, drain, add black beans and taco seasoning and a little water. Cook a little more until water is absorbed and beans are warm.

Mix ingredients in portions and proportions as desired.

The ground beef/black bean mixture should make at least 4 servings.

Variation: Instead of salsa and sour cream, use Hidden Valley Ranch Spicy Ranch salad dressing or Newman's Own Southwest dressing or Salsa Ranch (can't remember the brand I found) or Chipotle Ranch (one of those refrigerated brands).

Veggie Beef Soup

Yummy soup to warm you up on a chilly day...

Freeze some for another time...

VEGGIE BEEF SOUP

1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 cups pre-shredded coleslaw mix
1 (10 ounce) package frozen corn
1 (9 ounce) package frozen cut green beans
1 (46 ounce) jar Hot Spicy V-8 juice
1 (15 ounce) can diced tomatoes (Italian style)
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon black pepper

In a large saucepan, cook ground beef, onions and garlic until meat is brown and onion is tender. Drain well. Put meat mixture back in saucepan and add the remaining ingredients; stir carefully. Cover, bring to a boil; reduce heat to simmer. Cook for one hour.

Yield: 6 to 8 servings

Shepherd's Pie

An easier, shortcut version of Shepherd's Pie.

SHEPHERD’S PIE

1 pound ground beef
1 (24 ounce) package refrigerated mashed potatoes (Simply Potatoes brand)
4 ounces cream cheese
1 cup shredded cheddar cheese, divided
salt and pepper
4 cups frozen mixed vegetables, thawed and warmed (carrots, peas, corn, beans, etc)
1 (1 ounce) packet dry beef gravy mix

Brown meat in large skillet. Drain well.

Make gravy according to package directions. Stir vegetables and gravy into meat.

Spoon meat mixture into baking dish.

Heat potatoes according to package directions and then mix with cream cheese, 1/2 cup of the cheddar cheese, salt and pepper until well blended. Cover meat mixture with potato mixture. Sprinkle the remaining cheddar cheese on top.

Bake at 375 degrees for 20-30 minutes or until heated through and bubbling around the edges.

Yield: 4 to 6 servings

Stuffed Bell Peppers

First, this is a cool pan meant for meatloaf. Obviously, I use it for Stuffed Bell Peppers, too. The top pan has holes so that any fat can drain off and into the bottom pan. There's about an inch between the two pans when they are stacked.





Instead of just slicing the bottom of the peppers enough to stand straight, I cut enough so there are holes so that fat can drain through. This matters most when you are using something other than lean ground beef.





Here they are just out of the oven...



Here's one on my plate with Sundried Tomato Orzo. (Just stir Classico Sundried Tomato Pesto into the cooked and drained orzo.)

STUFFED BELL PEPPERS

1 pound lean ground beef
1 1/2 cups corn bread stuffing (Pepperidge Farm)
1 can diced tomatoes, drained
1 cup diced onion
1 egg
1/2 cup chili sauce (Heinz)
1/4 cup sun-dried tomato pesto (Classico)
4 large green bell peppers

Mix all ingredients except bell peppers in a large bowl. Divide into four portions; set aside. Cut tops off of bell peppers; remove seeds. Cut bottom of bell pepper so that it will sit up straight. Put bell peppers in a large bowl and cover with plastic wrap. Heat in microwave for 2 or 3 minutes. Place a portion of meat mixture in each bell pepper and top with extra chili sauce. Place in a casserole dish.

Bake at 350 degrees for 55 to 60 minutes or until internal temperature reaches 160 degrees.

Yield: 4 servings

Tips: Since I'm cooking for only two, I just buy and cook two bell peppers. But, I go ahead and mix up the entire meat mixture and freeze two of the portions for another time.

Five Bean Chili

For most of you, it's the time of year to start making chili... I really like my own chili, so I make it all the time. I would hate to wait for Fall every year!

Since I've been making it year round and freezing it, I have a collection of pictures to show you a few ways to serve it.

Standard serving style with cheese on top.




On pasta, with onions and cheese.



In a tortilla bowl with cheese quesadillas. I have a special pan to bake the flour tortillas like this, but you could use a small oven-proof bowl or casserole dish. I bake them at 400 degrees for about 10 minutes.


That's a cornmeal waffle with the chili served on top. An idea I got from a Paula Deen show.

I've made myself hungry!

FIVE BEAN CHILI

1 1/2 pounds ground beef
1 large yellow onion, diced
1 green bell pepper, diced
3 teaspoons liquid smoke

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can black eyed peas, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can chili beans (pintos)
1 (4 ounce) can chopped green chiles
2 (24 ounce) cans diced tomatoes (don’t drain)

4 cloves garlic, chopped
2 tablespoons cocoa powder
1/4 cup sugar
1 1/2 tablespoons chili powder
1/2 tablespoon cayenne pepper OR chipotle chile powder
1/2 tablespoon cumin
3 tablespoons hot sauce (use your favorite)
3 tablespoons Worcestershire sauce
1/2 cup red wine (optional)

Combine ground beef, onion, bell pepper and liquid smoke in a large skillet. Cook until ground beef is browned; drain. Move beef mixture to a very large pot. Add all other ingredients. Bring to a boil, then cover and simmer on medium heat for 45 minutes to an hour.

Yield: about 8 servings

I know, that looks like a lot of ingredients, but there's a bunch of canned things and a lot that you might already have in the pantry.

Look! A bonus recipe!

CORNMEAL WAFFLES

1 3/4 cup all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups milk
3 tablespoons vegetable oil
2 eggs

Preheat waffle iron according to manufacturer’s directions.

In a large bowl, combine flour, cornmeal, baking powder, sugar and salt. Add milk, oil and eggs; stirring until smooth. Pour batter onto hot waffle iron and cook in batches.

Use right away or let cool, then freeze for later use. They can be thawed and heated in a toaster if your waffle shape will fit.

Serve with chili and cheese on top.

Yield: 6 to 8 waffles depending on your waffle iron

Swedish Meatballs

What makes them Swedish? I have no idea and a google search did not yield a good answer either.

What makes them 'Swedish' to me? I grew up having these and calling them 'Swedish'. Nutmeg in the meatballs is what makes them different than any other meatball.

I prefer them served over egg noodles, but forgot to buy those, so I used bowties.





SWEDISH MEATBALLS

1 pound ground beef
1 egg, beaten
1/2 cup plain dry breadcrumbs
1/2 cup finely chopped onion
1 teaspoon ground nutmeg
1 tablespoon butter
1 can condensed cream of mushroom soup
1/2 cup sour cream
1 cup milk
black pepper

In a large bowl, combine meat and next 4 ingredients; mix well. Shape into 20 or 30 meatballs depending on size you like. In a large skillet, cook meatballs in butter over medium heat for about 10 minutes; turning meatballs often to brown all sides. When meatballs are cooked throughout, remove them from skillet reserving 1 tablespoon of drippings. Drain the meatballs on paper towels. Stir soup, sour cream, milk and pepper to taste into the drippings. Cook and stir until thickened. Return meatballs to pan and heat through. Serve over egg noodles.

Yield: about 4 servings

Taco Soup

I posted the recipe for Taco Soup a while back, but thought I would repeat it since I have a picture now. This would be a good one to make in the next month or so when you have the time and freeze it. Be sure to freeze in the right portion size for you and your family. Will come in handy on cool Autumn nights. It goes great with grilled cheese sandwiches.

TACO SOUP

1 pound lean ground beef or ground turkey
1 cup diced onion
1 package/envelope dry ranch dressing mix
1 package/envelope dry taco seasoning
1 can black beans
1 can chili beans
1 can diced tomatoes (Mexican style)
1 can diced tomatoes (Italian style)
1 can whole kernel corn

Brown ground beef with onion in large pot, drain well. Stir in ranch dressing mix and taco seasoning mix. Add all other ingredients (don’t drain the cans); stir carefully. Cook for about 1 to 1-1/2 hours or in a slow cooker all day.

Yield: 6 - 8 servings

Taco Soup

I'm having Taco Soup for lunch today. I made it about three weeks ago, it freezes really well. This is one of my easiest and yummiest soup recipes.

We had snow last night. It was beautiful coming down, but didn't last long enough on the ground.

TACO SOUP

1 pound lean ground beef
1 package dry ranch dressing mix
1 package dry taco seasoning
1 medium onion, diced
1 can black beans
1 can chili beans
1 can diced tomatoes (Mexican recipe)
1 can diced tomatoes (Italian recipe)
1 can whole kernel corn

Brown ground beef with onion in large pot, drain well. Add ranch dressing mix and taco seasoning mix. Add all other ingredients (don’t drain cans). Cook for about 1 ½ hours or in a slow cooker all day.

Yield: 6 to 8 servings