Meat Sauce Bolognese

I had my baby!  It happened 2.5 weeks early, but I was expecting it since my other 2 kiddos were each 2 weeks early.  We have had lots of yummy meals brought to us, but on one of the nights we didn't have a meal brought in, I was glad I had frozen some extra portions of this yummy sauce.  It made for a super simple meal for my little family :)

There is veggies hidden in the sauce, and they cook down so much your kiddos will never know they are in there.  Definitely a keeper-kind of recipe !

Meat Sauce Bolognese

3 tablespoons extra-virgin olive oil
1 medium yellow onion, minced (about 1 cup)
1 medium carrot, peeled and finely shredded (about 1/2 cup)
2 ribs celery, minced (about 1/2 cup)
Salt
1 pound ground beef
1 pound ground pork
1/2 cup dry red wine (or broth)
1 tablespoon tomato paste
28oz can crushed tomatoes
3 bay leaves
Freshly ground black pepper
Pinch red pepper flakes
4 cups hot water, or as needed

Heat the olive oil in a wide, 3 to 4-quart pan or Dutch oven over medium heat. Add the onion, carrot and celery, season with salt and cook, stirring, until the onion is translucent, about 4 minutes. Crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until the meat is lightly browned, about 10 minutes. Turn off the heat or remove the pan from the heat and use a crumpled paper towel to drain off any extra fat. 

Add the wine (or broth) and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes. Stir in the tomato paste and cook a few minutes. Pour in the tomatoes, toss in the bay leaves and season lightly with salt, pepper and red pepper flakes. 

Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cover and cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. (Most likely, a noticeable layer of oil will float to the top toward the end of cooking.) This will take about 2 to 3 hours - the longer you cook it, the better it will become - but an hour is also fine. 

While the sauce is cooking, add hot water as necessary to keep the meats and vegetables covered. The oil can be removed with a spoon or reincorporated in the sauce.

Serve over pasta.

Recipe Source:  A Taste of Home Cooking

Tamale Pie

Last day of October...CRAZY!  Especially since I am planning on having a baby this month...time is FLYING! 

This tamale pie was perfect for a weeknight meal.  It is very similar to a taco soup, but more of an all-in-one meal with the cornbread cooked right on top.  My husband was especially fond of this one :)  Enjoy!

Along with today's recipe, I am sharing a yummy pie recipe over with Kiki and Company today...head on over and check it out along with Kiki's cute holiday ideas and prints! (Click link below)

Tamale Pie

1 lb hamburger

1 can tomatoes with green chiles

1 can tomato sauce

2 medium onions, chopped fine

1 small green pepper, chopped fine

1 can whole kernel corn

1 can kidney beans

1 packet taco seasoning

1 can diced black olives

1-2 cups of grated cheese

1 box Jiffy cornbread or corn muffin mix

Brown beef, taco seasoning, onion, and green pepper in a frying pan (approximately 10 minutes). Drain; add tomatoes, sauce, corn, kidney beans, and olives. Cook slowly for 20 minutes or until meat is done and all ingredients are warm. Put in a 9 X 13 baking dish. Sprinkle cheese over the top. Mix corn bread mix according to package directions, and spread batter over the top. Cover with foil and bake at 350 for 1 hour or until cornbread is golden brown and a knife in the center comes out clean. May serve with sour cream, salsa, etc.

Recipe Source: ward cooking club via Molly H.

Cheeseburger Soup

I have been missing blogging the last few weeks!  Like I said, I've been re-making lots of recipes instead of trying new ones, and I have missed it greatly :)  

It is my opinion that you can NEVER have too many good soups tucked away in your tried-and-true file.  Soups are so great for weeknights, meals for others, warming you up after a cold day, and are simply comfort foods at their finest.  Not to mention it is a fabulous way to get veggies in those kiddos that would otherwise refuse to eat a veggie otherwise!

This soup turned out super yummy, is definitely filling, and the next time I make this I want to eat it out of a bread bowl...YUM!

Cheeseburger Soup

1 pound ground beef 
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

Brown the ground beef in 3 quart saucepan. Drain and set aside.

In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Recipe Source:  The Recipe Critic

Parmesan Meatloaf

This is my second attempt at meatloaf EVER.  For some reason, in my head I think it is something that takes a long time to make, but now my mind has been changed.  It is such an easy was to make up a Sunday dinner (or a weeknight meal for that matter).  I made it up before church, stuck it in the refrigerator, and when I got home from church all I had to do was stick it in the oven for an hour.  EASY!  Since this meatloaf has more of an Italian theme going for it, we served it up with some alfredo noodles and some green beans.  It turned out super moist and flavorful, and I was excited to see that it had a combo of turkey and beef...perfect!

Parmesan Meatloaf

1 pound ground beef

1-1/4 pound ground turkey

2 eggs

1/4 c. bread crumbs

1/2 tsp. dried basil
1/2 tsp. dried thyme

1/2 tsp dried oregano

1/4 tsp. ground black pepper

1/2 tsp. salt

1/2 c. grated parmesan cheese

2 cloves garlic, minced

1 small onion, grated

marinara sauce

italian cheese blend (I just used mozzarella and some parmesan)

Combine beef and turkey in a large bowl and add the eggs.  Add bread crumbs, all the spices, parmesan cheese, garlic, and onion.

Coat your loaf pan with nonstick cooking spray.

Mix the meat mixture to combine all ingredients. (Don’t overdo it though!)
Add the meat to the loaf pan and form into a loaf.

Top the meatloaf with marinara sauce. (I used a store bought sauce to save time.)

Place the loaf pan on a cookie sheet and place in the oven.  Bake for about 1 hour.
Remove the meatloaf from the oven.  Top with shredded cheese. Place the meatloaf back into the oven and bake until the cheese is melted.  Remove from the oven and let rest for 5-10 minutes before slicing.

Recipe Source:  Cookbook Meals

Pioneer Woman's Sloppy Joes

I'm not gonna lie, when I was younger I wouldn't touch a sloppy joe with a 10-foot pole!  The last few years I have definitely come to appreciate them a lot more and even really like them!  They are a great weeknight meal, easy to throw together, and generally a crowd-pleaser.  This version was very good, although I do think I like this version a bit better.  You decide what your favorite is!  

I like this topped off with a little slice of cheese, french fried onions, or some regular old potato chips put right on the sandwich.  Yum! 

Pioneer Woman Sloppy Joes


2 Tablespoons Butter
2-1/2 pounds Ground Beef
1/2 whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-1/2 cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
1/2 teaspoon Red Pepper Flakes (more To Taste)
Worcestershire Sauce, To Taste
2 Tablespoons Tomato Paste (optional)
Tabasco Sauce (optional; To Taste)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Kaiser Rolls
Butter

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese.

Recipe Source:  Ree Drummond (the Pioneer Woman)

Shepherd's Pie

It's hard to believe that March is almost upon us!  I have been thinking about the upcoming holidays and what foods I want to prepare for them.  St. Patrick's Day is generally associated with corn beef and cabbage, but today I thought I'd bring you just a traditional Irish dish that would be a great alternative if corn beef just isn't your thing.  

This shepherd's pie is comfort food at it's finest...a real meat and potatoes kind of meal that will feed a crowd.  Shepherd's pies also freeze well, just set them in the refrigerator the day before you want to serve it to thaw and follow the original instructions.  Enjoy!!

Cheddar-Topped Shepherd's Pie

2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)

Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.

Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Recipe Source:  Martha Stewart

britni

BBQ Burger with Secret Sauce

I have a hard time letting go of grill season.  I do.  So I will probably have a few more recipes to share that make you think summer rather than fall.  Oh well, I'll get to the fall recipes soon enough :)  This recipe in particular is a great way to fulfill your grill craving, even in the middle of the winter!

This burger is full of flavor and turned out super yummy and juicy.  The trick to these is to use an indoor grill pan, they are too fragile to head outside (your burger will probably fall through the grates of the grill.  Enjoy :)

BBQ Burger with Secret Sauce


2 lbs ground beef 85/15
sesame seed buns
1/2 cup of grated Monterrey jack cheese
1/4 cup BBQ sauce
season salt to taste
cracked black pepper
onion powder
Secret Sauce
3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons worcestershire
seasoned salt

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.

Then it is very important to push a 1/2 inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.

Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.

Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.

Assemble the burgers and serve with avocado, lettuce or your choice of toppings!

Recipe Source:  Little Miss Momma

Beef Greek Tacos

Doesn't this picture just scream EAT ME NOW?!

If your households are anything like mine, taco night is a regular happening at my house.  In fact, I need to start having a taco Tuesday or Thursday on a weekly basis!  There are so many delicious ways to enjoy some yummy tacos.  So watch for that in the future ;)

This Greek version has wonderful flavors and is rather healthy for you!  We served it up with a Mediterranean quinoa/brown rice blend that was super yummy as well.  Enjoy!

Beef Greek Tacos

For the tacos:

1 pound lean ground beef
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
2 teaspoons Greek seasoning
1/4 teaspoon pepper
2 cups fresh baby spinach
Splash of red wine vinegar
Whole wheat flour tortillas

For the sauce:

1 cup sour cream
Half of a medium cucumber, peeled, seeded, and shredded
1 teaspoon red wine vinegar
Salt and pepper to taste

For topping:

Black olives
Feta cheese
Diced cucumber
Minced red onion

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8 to 10 minutes or until thickened. Add spinach; cook and stir for 2 to 3 minutes or until spinach is wilted. Add a splash of vinegar, if desired.

2. To make the sauce, squeeze as much liquid out of the cucumber as you can. Combine sour cream, cucumber, and vinegar. Add salt and pepper to taste.

3. Spoon some of the beef mixture into each flour tortilla. Top with sauce and desired toppings.

Recipe Source:  Cassie Craves

Beef and Green Chile Enchiladas

First off, I just wanted you all to know that I am posting over at Kiki's new site Kiki and Company today with some Cinco de Mayo dinner ideas.  Click the link below to check it out!

Cinco de Mayo is this weekend....what is on your menu?!  I still haven't figured out what will be gracing our table yet, to many choices!  From chimichangas to enchiladas, and burritos to nachos...the choices are endless!  I sure will be looking for some yummy sweet treats for dessert as well.  

My hubby frequently complains that we have chicken all too often in our house (although I could probably eat it every day without batting an eye).  So for dinner last week I busted out the ground beef for dinner. These were good, but I thought it really needed the taco sauce on top to complete the meal (wasn't spicy enough for me, personally).  They turned out good and were gobbled up.  Enjoy!

Beef and Green Chile Enchiladas

1 pound lean ground beef (at least 80% lean)
1/2 cup chopped onion
1 cup frozen corn kernels
1/2 cup sour cream
1 can (4.5 ounce size) chopped green chiles
8 ounces shredded Colby-Monterey jack cheese
1 can (10 ounce size) enchilada sauce (I like them saucier, so I had another can on hand)
6 (8-inch size) flour tortillas

Heat oven to 350 degrees F.

In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.

Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.

Spread about 1/4 cup of the enchilada sauce in 13×9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.

Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.

Bake at 350 degrees F for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

Recipe Source:  cdkitchen

Meatball Ravioli Bake

This recipe I found when searching for something to do with that huge bag of frozen meatballs sitting in the refrigerator. And really, I am not even going to call this a recipe (I hate calling something a recipe when all you do is throw in a few pre-packaged items :) We'll just call this a meal idea!  I am still trying to clean out our pantry/freezer before the big move in a few short weeks!


Meatball Ravioli Bake

1 package (24 oz each) frozen cheese-filled ravioli
1 can (26 oz each) Hunt's Garlic & Herb Spaghetti Sauce
8 ounces frozen cooked meatballs, thawed
PAM Original No-Stick Cooking Spray
1 cup shredded part-skim mozzarella cheese (1 cup = 4 oz)
1/4 cup chopped fresh basil leaves

Cook ravioli according to package directions. Meanwhile, heat spaghetti sauce and meatballs in medium saucepan over medium heat 5 minutes, or until hot.

Spray 13x9-inch baking dish with cooking spray. Drain ravioli; place in even layer in prepared dish. Ladle meatball sauce over top; sprinkle with cheese. Cover with foil.

Bake 15-20 minutes, or until cheese melts. Remove foil; garnish with basil.

Swedish Meatballs

Simple. Flavorful. Comforting.  I'm sure most people have their own recipe for Swedish meatballs, but if not...give these a try!  They are simple to make and definitely fit into the comfort food category.  These are apparently originally from Rachael Ray's 30 minute meals, so next time you are rushed to make dinner, this will make your life easier!  Enjoy :)
    
Swedish Meatballs and Egg Noodles 

Meatballs 
1 pound ground chuck, or ground beef, pork and veal mix 
1/2 cup bread crumbs 
1 egg, beaten 
1 small onion, finely chopped (or grated on a box grater) 
A few drops Worcestershire sauce 
Salt and pepper 

Sauce 
3 tablespoons butter 
2 tablespoons flour 
1/2 cup dry sherry (I just used more beef broth)
1 cup beef broth 
Salt and pepper 
1 teaspoon Dijon mustard 
1/2 cup sour cream 

1 bag wide egg noodles 
1 tablespoon butter 
A handful of chopped parsley 

Cook egg noodles according to package directions. While waiting for the water to boil, make the meatballs and sauce. 

To bake meatballs: preheat oven to 400 degrees. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and place on nonstick baking sheet. Bake for 12 minutes. 

To cook meatballs on the stovetop: preheat a nonstick frying pan over medium heat. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and add directly to the pan as you roll them. Once the last ball has been rolled, give the pan a good shake and place a lid or aluminum foil over the top. Cook meatballs 10 to 12 minutes, turning them occasionally. Remove meatballs to a paper towel-lined plate, wipe out pan, and return to heat to make the sauce. 

To make the sauce: melt butter over medium heat. Sprinkle in flour and continuously whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk sauce; cook until sherry reduces by half. Add broth in a slow stream and continue to whisk until sauce thickens enough to lightly coat the back of a spoon. Turn off heat and whisk in salt, pepper, Dijon mustard and sour cream. 

Once the noodles are cooked, drain them and toss with butter and parsley. Add meatballs to the sauce, stir to coat, and serve over the 
noodles.


Recipe Source: Taste of Home Cooking

BBQ Sloppy Joes

When I think of sloppy joes, I think of "kid food."  I always liked them, even when you use the sauce out of a can....it's all good!  I would put these sandwiches in the 'comfort food' category, because it is one of those foods that just takes you back to younger years.  I love foods that are associated with great memories, and these are for me!


BBQ Sloppy Joes
From:  Stefanie's Cooking Spot

1 pound ground beef

2 garlic cloves, minced
1½ cups ketchup
1 package of onion soup mix
1 tablespoon chili powder
2 tablespoon vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
½ cup water

 In a large skillet brown ground beef with garlic; drain. Add remaining ingredients and simmer on medium for 15 minutes. Serve on buns with cheddar cheese.

Apricot Meatballs

These were very interesting.  The cinnamon in the sauce was good, yet strange.  I kept eating it though, even though the smell threw me off.  When I make these again, I think I will cut the cinnamon down a little bit.  These were good over rice, yet would be a good appetizer as well.


Apricot Meatballs

From:  Real Mom Kitchen

52 (2 pounds) frozen, fully cooked meatballs
1 jar (18 ounces) apricot preserves
1 jar (16 ounces) medium salsa
1 tablespoon cinnamon (next time try 1/2 Tbsp or 1 tsp)

Place meatballs in a 3- to 4 1/2-quart slow cooker that has been prepared with nonstick cooking spray. In a bowl, combine the remaining ingredients. Pour sauce over meatballs. Cover and cook on low heat for 4-6 hours, or until meatballs are heated through. Serve as an appetizer with toothpicks or over rice as a main dish. 

Makes 10-12 servings.

Variation: Combine all ingredients in a 3- to 4-quart saucepan. Cover and simmer over medium-low heat on the stove for 55-60 minutes, stirring occasionally until meatballs are heated through.

Pineapple Glazed BBQ Meatballs over Rice

Yesterday around 5 o'clock I really didn't want to make dinner.  At 6:15 I had to leave for work.  What is a girl to do...let her family starve?!  I checked out Real Mom Kitchen, which always has lots of quick fixes, and this one sounded right up my ally.  I needed to get rid of some meatballs in the freezer, so this was perfect.  Good flavor, and all done in under 20 minutes...a success in my book!


Pineapple Glazed BBQ Meatballs over Rice
From:  Real Mom Kitchen

1 cup barbecue sauce

1 cup undrained crushed pineapple in juice

1 (16 oz) pkg fully cooked frozen meatballs

cooked rice

In a skillet combine the barbecue sauce and pineapple together.  Add meatballs and stir until coated.

Bring to a boil over medium heat.  Once boiling, reduce to a simmer and simmer for 10 minutes or until heated through.  Serve over rice.  Serves 4-6.