Oven Baked Tacos

Recipe and photo from mommyimhungry.blogspot.com

2 lbs ground beef
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can tomato sauce 
1 (16 ounce) can refried beans 
2 cups shredded Colby-jack cheese 
18 hard taco shells

Optional Condiments- 
Lettuce (shredded) 
Tomato (diced) 
Salsa 
Guacamole 
Sour Cream
Olives, sliced  

Preheat the oven to 400 degrees.  

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 

Remove from the oven and top with any optional condiments for serving. 

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.


We really enjoyed this meal. Well everyone but Owen- no surprise there!

Cowboy Dinner

Recipe from thesisterscafe.com

Beef Mixture:
2 pounds lean ground beef or ground turkey
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

Mozzarella Stuffed Meatballs

recipe from picky-palate.com

2 tablespoons extra virgin olive oil

1 pound lean ground beef

1 large egg

1/2 cup finely chopped white onion

1/2 cup Panko bread crumbs

1/2 cup fresh grated parmesan cheese

1/4 cup milk

2 tablespoons minced garlic

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 teaspoon hot sauce, like Tabasco

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

Ten 1-inch Mozzarella balls

1. Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.

2. Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined. Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball. Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered. Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.

3. Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.

Egg Rolls

1 lb meat, I used ground beef, cooked
1 c chopped cabbage
1/2 c grated carrot
1/2 c bean sprouts
1/3 c chopped celery
2 TBSP oyster sauce-could use soy to replace
1 package egg roll wrappers
Olive Oil
Small bowl of water

Brown meat with salt and pepper. Remove as much grease as possible, then put meat in large mixing bowl. Add veggies and sauce. Mix together. Add 1/3 c of mixture to each egg roll noodle and place in the middle. Grab bottome point and cover meat mixture, then fold the side points in to create an envelope effect. Roll to complete. Dab finger in a small bowl of water and spread over top point to seal egg roll. Place on greased cookie sheet with seam facing down. Complete until egg roll wrappers are gone. Spread olive oil on egg rolls. Bake at 375 until golden brown, about 15-20 minutes. Serve with rice and soy sauce to dip in.

Broccoi, Cheddar and Ham Strata

recipe courtesy familycircle.com

1 TBSP olive oil
1 medium sweet onion, diced
1 lb frozen chopped broccoli, thawed
1 loaf Italian bread (14 oz), cut into cubes
1/2 lb sliced deli ham, chopped
6 large eggs
1 1/2 c milk
2 TBSP chives
1 TBSP dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 1/2 c shredded cheddar

Heat oven to 375. Coat a 2 quart oval baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes. Add broccoli and cook another 3 minutes. Place bread cubes in a large bowl. Stir in broccoli mixture and the ham.
In a medium bowl, whisk together the eggs, milk, chives, mustard, salt and pepper. Pour over bread mixture, stirring to mix. Transfer to baking dish, top evenly with cheese.
Bake for 40-45 minutes

Spaghetti and Meatballs

Recipe from Deceptively Delicious
1/2 lb ground turkey
1 c breadcrumbs
1/2 c butternut squash puree
1 clove garlic, minced
1 tsp salt
1/4 plus 1/8 tsp black pepper
2 tsp olive oil
1 26oz can whole peeled tomatoes with their juice, pureed in a blender
1/2 c water
1/4 c carrot puree
1/4 tsp garlic powder
pinch of cayenne pepper
1 bay leaf
1 lb spaghetti

In a large bowl, mix the turkey, breadcrumbs, butternut squash puree, garlic 1/2 tsp sal, and 1/4 tsp pepper. Combine well. Shape the mixture into 1 inch meatballs and place on a sheet of wax paper or aluminum foil.

Heat large skillet over high heat. When the skillet is hot add the olive oil and then the meatballs and brown for 4-5 minutes turning occasionally.

Add the tomatoes, water, carrot, garlic powder, cayenne, bay leaf, and the remaining 1/2 tsp salt and 1/8 tsp pepper. Reduce the heat to low and simmer for 15-20 minutes or until the meatballs are no longer pink in the center. Remove the bay leaf.

Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander, turn it into a serving bowl and spoon the meatballs and sauce over it.

Serves at least 6 people if not more.

French Dip Sandwiches

Recipe from Better Homes and Garden

1 large onion, sliced and separated into rings
1 clove garlic, minced
1 TBSP butter
1 14oz can beef broth
1/2 tsp dried thyme, marjoram or oregano
1/4 tsp black pepper
12 oz thinly sliced cooked beef
4 French Style rolls

In a saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme and pepper. Bring to a boil, reduc heat. Simmer uncovered for 10 minutes. Add beef. Return to a boil then reduce heat. Simmer uncovered for 5 more minutes or until beef is heated through.

If desired, toast rolls (it's so much better with toasted buns!). Remove beef and onion from liquid. Arrange on rolls. Serve with dishes of broth mixture for dipping.

Sloppy Joes

Recipe from Better Homes and Garden

1 lb ground beef
1/2 c chopped onions (about 1 med onion)
1/2 c chopped green pepper (about 1 small)
1 8oz can tomato sauce
2 TBSP water
1-1 1/2 tsp chili powder
1 tsp Worcestershire sauce
1/2 tsp garlic salt
6 rolls or buns

In a large skillet cook meat, onion, and pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, water, chili powder, worcestershire sauce, garlic salt. Bring to boil, reduce heat to simmer for 5 minutes. Serve on toasted rolls.

Turkey Meatloaf

Recipe from Deceptively Delicious

1 c breadcrumbs
1/2 c milk
2 TBSP olive oil
1/2 c onion, finely chopped
2 celery stalks, finely chopped
1 lb ground turkey
1/2 c grated Parmesan
1/2 c carrot puree
1/4 c ketchup
1 tsp salt
1/8 tsp pepper
1 c bottled tomato sauce
4 slices bacon

Preheat the oven to 350. Coat bread pan with cooking spray.

In a large bowl soak the breadcrumbs in milk.

Coat large skillet with cooking spray and set over medium-high heat. When the skillet is hot add the oil. Add the onion, cook for 7-10 minutes stirring occasionally. Add the celery and cook 3-4 minutes. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, parmesan, carrot, ketchup, salt and pepper, and stir to combine.

Turn the mixture into the pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the loaf is no longer pink and bacon begins to brown, 45-50 minutes. Cut into slices to serve. Serves 8

Braised Beef- Boneless Ribs

courtesy of America's Test Kitchen

3 1/2 lbs boneless short ribs

Kosher salt and Pepper

2 TBSP oil

2 large onions, chopped

1 TBSP tomato paste

6 cloves garlic

2 c red wine (I used 1/2 apple juice and 1/2 beef broth)

1 c beef broth

4 large carrots, peeled and cut into 2 inch pieces

4 sprigs thyme

1 bay leaf

1/4 c cold water

1/2 tsp unflavored powdered gelatin

• 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
• 2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
• 3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.

Broccoli Beef- Chinese Cuisine

1 TBSP soy sauce

1 TBSP chinese rice wine or vinegar

2 tsp corn starch

3/4 lb tri-tip steak, cut on bias against grain, thin slices

2 TBSP oyster flavored sauce

1 TBSP soy sauce

1 tsp sesame oil

2 TBSP oil

2 cloves garlic, thinly sliced

8 oz broccolini, trimmed

3/4 c beef broth

Make the marinade by combining soy sauce, rice wine/vinegar, and cornstarch in a bowl. Add the beef and stir to coat. Let stand for 15 minutes.

Make the sauce by combining the oyster sauce, soy sauce and sesame oil in a bowl.

Place a wok over high heat until hot. Add the oil and garlic, swirl to coat the sides. Add the beef and stir fry. Add the sauce and cook for 1 minute, remove the beef and set it aside.

Add the broccolini and the beef broth to the wok. Cook for about 3 minutes. Broccolini should be crisp yet tender. Add the beef back in, warm, and serve.

Lasagna

1 lb hamburger
1 onion, chopped finely
1 cup cottage cheese
1 bottle Prego Pasta Sauce
4 slices Provolone Cheese
1 1/2 c shredded Mozerella Cheese
8 cooked Lasagna noodles

Cook hamburger and onion until done. Add pasta sauce to meat, heat. In a 9X13 pan put a little sauce mixture on bottom. Now you are going to layer with 4 noodles ontop the sauce then add more sauce ontop the noodles. Layer all cottage cheese, then all provolone cheese, then half mozerella cheese. Layer again with noodles, meat sauce, and the rest of mozerella cheese. Bake for 45 minutes uncovered at 350. Let it sit for a couple minutes before serving to let it set up a bit. Serve with CRAZY BREAD.

French Dip Sandwiches

1 roast
1 pkg onion soup mix
4 hogie sandwich loaves
4 slices of cheese, I like munster or provolone
1/2 onion
1 TBSP butter
1 cloves garlic
1/4 tsp thyme
1 can beef broth

Cook roast in crock pot with onion soup mix poured onto meat while cooking. Refrigerate until cold. *it's easier to slice meat when cold. Slice meat. Cut sandwich hogies in half. Place cheese on one side, top with meat. Align sandwiches on cookie sheet with insides of sandwiches facing up. Set aside until dipping sauce is ready. Once ready broil in oven open-faced. Keep a close eye on them because they cook pretty quick, and it depends on each oven. Remove from oven and put top half on bottom half with meat. Cut in half for easier eating.

Dipping Sauce: In a large sauce pan melt butter. Add garlic and sliced onions. I leave the onions in big pieces so they are easily removed from dip. Cook until tender, remove, cut into smaller slices, and place ontop of meat of sandwiches. Add thyme and beef broth to butter sauce. Stir occasionally until sauce is heated through. Pour sauce into individual dipping bowls. Enjoy!

BBQ Pot Roast Sandwiches

Pot Roast

1/4-1/2 tsp Cardamom

1/4 tsp eachSalt and Pepper

handful mushrooms, sliched

sprinkle with garlic, I used dried sliced

3 fresh basil leaves

BBQ sauce

Shredded Parmesan cheese to garnish

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Put roast in crock pot, season with cardamom, salt and pepper. Place mushrooms on top of roast, sprinkle garlic in and place basil leaves on top as garnish (but it will also soak in some flavor into the roast). Crock pot for several hours. I put mine in at 9am and by 1pm it was done**but mine was frozen. Remove meat from crock pot and drain juices and extra stuff in sink. I don't like eating mushrooms so I drained mine, along with garlic and basil leaves. If you want to eat the mushrooms in the BBQ then by all means keep them. So now you will cut your roast into slices and then cut each slice into slices, about 1/2 inch pieces. Put cut meat back into crock pot. Add BBQ sauce to meat, as much as desired. I used half of a 16 oz bottle. Reheat meat, or I should say heat up the BBQ sauce. Serve warm over hamburger bun. Top with shredded parmesan cheese. Enjoy!

Meat Loaf Muffins with Barbecue Sauce-Rachael Ray

Meat Loaf Muffins:

oil for pan
1 1/2 lbs ground beef
1 small yellow onion, cut or through food processor
1 small green bell pepper, cut or through food processor
splash of milk
1 large egg, beaten
1 cup bread crumbs (I used Stove Top Stuffing)
2 TBSP Montreal Steak Seasoning
1 cup smoky BBQ sauce
1/2 cup tomato salsa
1 TBSP Worcestershire sauce

Preheat oven to 450. Brush muffin tins with oil.

Put beef, onion, and pepper into a big bowl. Whisk milk into the beaten egg and add to meat. Add bread crumbs and MS seasoning.

In a small bowl, mix together the barbecue sauce, salsa, and Worcestershire sauce. Pour half the sauce mixture into the bowl with the meat mixture. Mix the meat together with your hands.

Use a large ice cream scoop to put the meat into muffin tins. Top each meat loaf with a spoonful of reserved sauce. Bake about 15 minutes.

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Smashed Cream Cheese Potatoes:

2 1/2 lbs small red potatoes

1 8oz cream cheese, softened

1/2 c half and half

chives to add color and depth

salt and pepper to taste

.

Wash potatoes. Skin half of them. Cut into quarters. Place in a pot with water 1 inch below potatoes. Boil at high heat for 15 minutes or until tender to touch with fork. Drain them and return potatoes to pot. Add cream cheese and half and half. Smash together. Add seasonings before serving.