Meatloaf ~ plain and simple meatloaf

I haven’t posted in quite some time and I’ve promised a few of you I would get back to it.  I’ve gotten in to several new projects that are taking so much of my time that I haven’t really taken time to create any new recipes lately.  I have a tendency to throw things together without keeping track of what I am doing so I need to get back in the habit of keeping track of these things.  So without further ado I will post a simple meatloaf recipe I made the other day.  This is another from the family cookbook.  My sister Pam gets the credit for this one!

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  • 1 egg
  • 3 slices soft bread
  • 1 1/2 tsp salt
  • 1 1/2 pounds ground beef
  • 1 cup milk or tomato juice
  • 1/2 cup finely chopped onion
  • 1 Tbs Worcestershire sauce

Combine all ingredients and shape into a loaf.  Bake 1 1/2 hours at 350 degrees.  If desired top with ketchup or bbq sauce the last 30 minutes of baking.  I used a mix of ketchup, mustard, and brown sugar.  When we were kids we always used open-pit bbq sauce so go with the flavor you like.  Sometimes I will just use straight ketchup too.

Enjoy ~ Kimberly

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Mexican inspired Meatloaf

I planned on a traditional meatloaf today but once I got home I looked longingly at my very ripe avocados and decided to go with  a mexican twist.  Quite tasty, the avocado really made it all come together.

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  • 1 1/2 pounds ground beef
  • 2 eggs
  • 1/2 cup salsa
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1 Tbs crushed cumin seed
  • 1 Tbs mexican oregano
  • 1/4 tsp black pepper
  • 2 small flour tortillas
  • 1 cup cheddar cheese
  • hot sauce

In bowl combine beef, eggs, salsa and seasoning; tear tortillas into little pieces add to beef mixture and work in cheese.  Form into loaf and bake at 350 degrees for about 1 hour or until cooked through.  Glaze with some hot sauce if desired and bake an additional 5 minutes. Serve with some avocado or guacamole.

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Enjoy ~ Kimberly

Hamburger Black Olive and Tortilla Casserole

Thought I would try something new today with my hamburger.  Went for a mexican flair; didn’t come out too bad.  Not quite what I was envisioning but good flavor over all.  I think it might make a good dip for corn tortillas if I cheese it up a bit more and omit the flour tortillas; I’ll have to play around with this one again.

  • 1 pound hamburger
  • 1/4 cup diced onion
  • 2 jalapeno ~ sliced or diced
  • 1 tsp mexican oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 1/2 tsp crushed cumin seed
  • 1/2 cup salsa
  • 4 o.z. cream cheese
  • 1 small can sliced black olives
  • 1 can tomatoes ~ I like to use whole tomatoes and smash them up; they seem to have the best texture
  • 2 – 3 tortilla shells; cut into small squares or strips

Cook hamburger, onion, and jalapeno in large skillet until meat is cooked through.  Drain and return to skillet; stir in remaining ingredients except for the tortillas.  Heat through and stir in cut tortillas.  Serve with sour cream, shredded cheese, lettuce, jalapeno or any desired condiments.

Enjoy ~ Kimberly

Beef Stroganoff ~ a quick and easy recipe with ground beef and fresh mushrooms

Just a quick post for the stroganoff I made a couple of days ago.  I remember mom making a quick hamburger stroganoff when we were kids and this is my version.

  • 1 pound ground beef
  • 8 o.z. fresh mushrooms ~ sliced
  • 1/2 onion ~ diced
  • 2 cloves garlic ~ minced
  • 1 tsp each salt and pepper
  • 2 tsp paprika
  • 1/2 tsp crushed red pepper if desired
  • 1/2 tsp marjoram
  • 1 cup chicken or beef stock
  • 1/4 cup ketchup
  • 1 Tbs Worcestershire sauce
  • 2 bay leaves
  • 1 Tbs corn starch
  • 1/4 cup cold water
  • 1/2 cup sour cream
  • Cooked noodles

Combine ground beef, sliced mushrooms, and onion in skillet; cook until mushrooms are tender and beef is cooked through. Add garlic, salt, pepper, paprika, crushed red pepper, marjoram, stock, ketchup, Worcestershire, and bay leaves.  Bring to simmer and reduce heat cooking for about 10 minutes. Combine cornstarch and cold water.  Remove bay leaves and stir cornstarch mixture into simmering skillet; stir until thickened.  Take a spoonful or two of the hot stroganoff and stir into sour cream until blended well (this will temper the sour cream to keep it from curdling).  Stir sour cream mixture into hot stroganoff; heat through and serve over hot noodles.

Enjoy ~ Kimberly

Homemade Salisbury Steak and Mushrooms

I made Salisbury Steak today for the first time ever.  I remember hating it as a kid but it was basically hamburger patties with instant gravy when we’d have it at school.  I made a meatloaf type patty and used lots of mushrooms in the gravy; it went beautifully with mashed potatoes and green beans.

Salisbury Steak

  • 1 pound ground beef
  • 2 slices bread – torn into small pieces
  • 1/4 cup onion – diced
  • 2 cloves garlic – minced
  • 2 eggs
  • 1 Tbs Worcestershire
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup beef stock
  • 1 onion sliced

Combine beef, torn bread, diced onion, garlic, eggs, Worcestershire, salt and pepper.  Form into 4 patties.

In large skillet sear patties over medium high heat for about 3 – 4 minutes each side. Add beef stock and onion slices; cover and reduce heat.  Simmer for about 10 minutes.

Meanwhile make gravy.

Salisbury Steak Gravy

  • 1 pound sliced mushrooms
  • 2 Tbs olive oil
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beef stock
  • 1 Tbs Worcestershire
  • 2 Tbs ketchup
  • 2 Tbs corn starch
  • 1/4 cup beef stock

In skillet cook mushrooms in olive oil for about 10 minutes until tender.

Season with cayenne, salt, and pepper.  Add cup of beef stock, ketchup and Worcestershire; bring to a boil.  Combine cornstarch with 1/4 cup cold beef stock and add to boiling liquid stirring until thickened.

Remove patties and onions from skillet and place into large casserole pan.  Smother with mushroom gravy and bake at 350 degrees for 25 minutes or until hot and bubbly and patties are cooked through.

Enjoy ~ Kimberly

 

Skillet Stuffed Peppers ~ or simply Stuff

I love stuffed peppers but for the convenience of reheating and sending for Charles’ lunch making stuff is so much easier.  It’s quick and easy prep and it will reheat beautifully when he has his lunch tomorrow. I vary this recipe sometimes and simply use spaghetti sauce, but with all these fresh garden vegetables and herbs I decided to use fresh tomatoes, basil, and oregano instead of opening a jar.

Skillet Stuffed Peppers

  • 1 pound ground beef
  • 2 cloves garlic ~ minced
  • 1/4 cup diced onion
  • 2 bell peppers; cut in bite size chunks
  • 1 1/2 cups tomatoes ~ peeled and diced
  • 1 Tbs fresh oregano
  • 1/4 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1/2 tsp fresh ground black pepper
  • 1 tsp salt
  • 1 tsp crushed red pepper
  • 1 Tbs fresh basil
  • 1 1/2 cups cooked rice

In large skillet over medium heat begin cooking ground beef.  Add garlic and onions and cook until meat in no longer pink about 7 minutes. Drain fat from beef and return to skillet.  Add peppers, tomatoes, and all spices and herbs besides basil.

Bring to simmer and cook for about 10 – 15 minutes.  Stir in basil and cooked rice; heat through.

Enjoy ~ Kimberly

Sloppy Joes ~ quick and easy recipe; almost like mom’s

I can’t remember the last time I made sloppy joes.  To be honest I didn’t set out to make them today, but I couldn’t decide what to do with my package of ground beef and this sounded easy and delicious.  This is mom’s recipe with a couple of changes ~ I like to spice mine up a bit.

Sloppy Joes

  • 1 1/2 pounds ground beef
  • 1/2 medium onion – diced
  • 1 cup ketchup
  • 2 Tbs brown sugar
  • 3 Tbs yellow mustard
  • 2 Tbs vinegar
  • 3 Tbs Worcestershire sauce
  • 1/4 tsp each ~ salt, pepper, and crushed red pepper

Cook beef and onion until meat is cooked through and onions are tender; drain and add remaining ingredients Bring to simmer and reduce heat; cook for 15 minutes to combine flavors.

Enjoy ~ Kimberly

Easy Vegetable Beef Soup

I love making quick and easy soups and it doesn’t get much easier than a vegetable soup.  I used hamburger, but leftover roast or steak would be perfect also. Adjust the vegetables to your liking ~ you will want about 2 cups of your favorite combination; I just happened to have a can of mixed vegetables and a few leftover from yesterday’s lunch so I tossed them in too.

Easy Vegetable Beef Soup

  • 8 o.z. ground beef
  • 1 clove garlic – minced
  • 1/8 cup diced onion
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 can mixed vegetables – drained
  • 2 cups tomato juice
  • 1/4 tsp marjoram

Over medium heat sauté beef, garlic, and onion.  Add crushed red pepper, salt, and pepper.  Drain beef if desired.  Add mixed vegetables, tomato juice and marjoram.  Reduce heat to very low and simmer for about 30 minutes.

Enjoy ~ Kimberly

Jalapeno Lime Taco ~ with sliced avocado of course!

We enjoy quite alot of mexican inspired food.  Avocados are one of our favorite snacks; many times we simply slice the avocado squeeze on some fresh lime juice and sprinkle with salt and pepper. As for our tacos and just about any food we consume we try to avoid all of the artificial flavors, preservatives and MSG. Therefore we have to make our own seasoning for tacos.  We have many different recipes and techniques we use and today of course was no different.  This time we went with a lime and jalapeno version ~ very spicy; no sauce needed!   Below is the recipe we used. Add any of your favorite extras.  Sour cream tomatoes, lettuce, cheese, avocado …… just remembered I forgot to use my homemade canned corn relish today!  Oh no, going to have to make tacos again soon!

Jalapeno and Lime Tacos

  • 1 lb Ground Beef ~ I prefer ground chuck
  • 2 Clove Garlic – minced
  • 2 Jalapeno – diced
  • 1/4 Cup Onion – diced
  • 1 Tbs Cumin – whole seed crushed just before using works best
  • 1 tsp Salt
  • 1/2 tsp Paprika
  • 1/2 tsp cayanne
  • Fresh Ground Black Pepper
  • 1/4 Cup Tomato Juice
  • Juice from 1/2 Lime – more or less to taste

Cook the meat along with garlic, jalapenos, and onion over medium high heat.  Add the seasonings just before meat is cooked through.  I like to add the seasoning while the meat is cooking to incorporate the flavor more fully.  If needed drain the meat ~ chuck or round is less likely to need the fat drained; keep in mind if draining you will lose some of the flavor but nobody wants a greasy taco and you can always add more seasoning as needed.  Add the tomato juice and lime juice.  Heat through test for flavor and serve.  Great with crunchy or soft taco shells; which ever you prefer and your favorite toppings.

Hope you enjoy the recipe! ~ Kimberly