Southwestern Beef 'n Rice Stuffed Peppers

Brian has always asked me to make stuffed peppers.

I am not sure if he is asking for them because he has had them somewhere and liked them or because he just wants to try them.

Anyway, I have never had a stuffed pepper recipe that I thought looked good . . . until now.

1 lb. lean ground beef
1/4 cup chopped onion
1 (1.25 oz.) pkg. taco seasoning mix
1 egg, beaten
2 cups cooked rice
4 medium green bell peppers
1/2 cup salsa
1/2 cup water
1/4 cup sour cream
1/2 cup shredded cheddar cheese

Heat oven to 375 degrees. In large bowl, combine ground beef, onion, taco mix and egg; mix well. Add rice; mix well.

Cut bell peppers in half lengthwise; remove seeds and membrane. Put cut side up in ungreased 13x9 baking dish. Spoon beef mixture into peppers, mounding as needed. Top each with 1 tbsp. of salsa. Pour water into dish around peppers.

Bake at 375 degrees for 35-40 minutes or until beef is thoroughly cooked and peppers are crisp tender. Top each with about 1/2 tbsp. sour cream and 1 tbsp. cheese.

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Chicago Style Deep-Dish Pizza

Sometimes homemade pizza just sounds good.

Brian and I have fond memories of being newlyweds and making Chef Boyardee pizzas together after work. We would each make our own - trying to out-create each other.

After the kids were born, we perfected bread sticks - touting that they were better than Little Caesar's bread sticks!!

This deep-dish style homemade pizza is good for a change of pace.

1 lb. lean ground beef
1/2 roll of sausage
1/2 cup chopped onion
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 tsp. dried oregano leaves
1/2 tsp. pepper
2 tbsp. grated Parmesan cheese
2(12 oz.) cans refrigerator biscuits
1 (2.5 oz.) jar sliced mushrooms
1 medium tomato, sliced
1 cup shredded mozzarella cheese

Heat oven to 350 degrees. Spray 13 x 9 inch pan with cooking spray. In large skilled, cook ground beef and sausage with onion until meat is thoroughly cooked. Drain.

Stir in tomato paste, oregano, pepper and 1 tbsp. Parmesan cheese. Keep warm this warm while preparing crust.

Separate dough into biscuits. Arrange biscuits in sprayed pan; press over bottom and up sides to form crust.

Spoon hot beef mixture into crust. Place mushrooms over beef mixture. Arrange tomato slices over mushrooms. Sprinkle with mozzarella cheese and remaining tbsp. of Parmesan cheese.

Bake at 350 degrees for 20-25 minutes or until crust is deep golden brown. Cool 5 minutes before serving.

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Beef and Spinach Enchiladas

(I wish I had some bright, cheery Fiestaware plates to serve these yummy enchiladas on!!)

Sneaking spinach into these yummy enchiladas is a great way to add a little nutritional umph to your supper!

1 lb. lean ground beef
2 garlic cloves, minced
1 1/2 cups frozen spinach
4 oz. cream cheese, cut into cubes
1/2 tsp. cumin
1 (4.5 oz. can) chopped green chiles
8 oz. (2 cups) shredded Monterey jack cheese
8 flour tortillas
1 (8 oz.) can tomato sauce
salsa

Heat oven to 350 degrees. Spray 9 x 13 baking dish.

In large skillet, cook ground beef and garlic over medium-high heat until thoroughly cooked. Drain.

Add spinach; cook 3-5 minutes or until spinach is thawed, stirring frequently. Reduce heat to medium; stir in cream cheese, cumin, chiles, and 1 1/2 cups of the cheese until combined.

Spoon about 1/3 cup of beef mixture down center of each tortilla. Roll up; place seam side down in sprayed baking dish.

In medium bowl, combine tomato sauce and salsa; mix well. Spoon over tortillas; sprinkle with remaining 1/2 cup cheese.

Bake at 350 degrees for 20-25 minutes or until thoroughly heated.

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Salisbury Steaks

I don't know what makes Golden Mushroom soup so much different than its paler cousin Cream of Mushroom soup . . . but in my book, the difference is huge!

Cream of Mushroom soup - gross!

Golden Mushroom soup - good!

This salisbury steak recipe which uses Golden Mushroom soup has got to be one of the easiest and tastiest ground beef recipes around.

NOTE: Do not substitute cream of mushroom soup for GOLDEN MUSHROOM soup. If you do I will paddle your bottom.

Sorry, that was the mom in me coming out.

2 pounds of ground chuck

1 egg

1 sleeve of saltine crackers, crushed

1/4 cup and 2 Tbsp. catsup, divided

salt and pepper

1 can Golden Mushroom soup

In a large bowl mix ground chuck, egg, crushed saltines, catsup, and salt and pepper (to taste). Mix well then form into 8 large patties.

In sprayed skillet, cook patties over med-high heat until well browned on both sides, but not completely cooked through.

Remove patties from skillet. Drain all grease. Return patties to skillet.

In small bowl combine soup with 1/2 can of water and 2 tbsp. catsup. Mix well.

Pour soup mixture over patties in skillet. Cover and simmer over low heat for 1/2 hour or until patties are completely cooked.

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Sweet and Sour Meat Loaf

Three goobers - just like their Dad!

Another yummy recipe from my mom. Levi loves this meat loaf so much that my mom would have to shut him off at the table when he was little!

1 1/2 pound ground beef (ground chuck is best)

1 cup cracker crumbs

1 tsp. salt

1/4 tsp. pepper

2 eggs

1 tsp. instant minced onions

1 can (15 oz.) tomato sauce, divided (catsup will work too)

Sauce:

remaining tomato sauce from meat loaf - again catsup will work

2 Tbsp. brown sugar

2 Tbsp. vinegar (apple cider)

1/2 cup sugar

2 tsp. prepared mustard

Mix together beef, cracker crumbs, salt, pepper and eggs. Add onions and 1/2 of tomato sauce. Form into loaf in pan.

Bake at 350 degrees for 50 minutes or until done.

In saucepan, combine sauce ingredients; bring to boil. Pour over meat loaf. Bake 10 min. more.

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Mother's Swiss Steak

Brian and Me c. 1985 - Back when I thought winter was fun!

I love everything about this recipe - it is easy, it is quick, it is hardy, and it is tasty! Mother has made this recipe for years and it has always been a favorite of mine . . . and Brian's.

During my senior year of high school Brian started coming over every night after work to see me and he would stay for supper. I never thought about it then, but looking back on it that was a little bit of pressure on my mom.

We always had classic meat and potatoes suppers, and there always seemed to be enough to go around. But one night supper prospects must have been looking a little skimpy. My mom said something to me about Brian coming over every night for supper.

My response to her was the following romantic, impassioned plea: "I won't eat then. Let him eat mine; he needs it."

Never again did Mother say anything about Brian coming over for supper. She knew I had it and had it bad! I loved him and wanted to take care of him!

Now almost 24 years later, I can't help but think about that when I make this swiss steak.

2# cubed steak

salt and pepper

4 Tbsp. flour

cooking oil

1 can cream of celery soup

1/4 cup water

1 Tbsp. A-1 steak sauce

Cut meat into serving portions. Season meat with salt and pepper and dredge in flour.

Heat oil in skillet. Brown meat on both sides.

Mix remaining ingredients and pour them over meat.

Cover and simmer over low heat for one hour or until tender.

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Shepherd's Pie

Shepherd's Pie is a quintessential fall food! Even though it is still 90 degrees here and hardly fall - Megan inspired me to make it.

You see, she made it for Adam on Monday night, and he loved it. She was so proud of her supper that she sent me a picture of it plated on her Turf Green Fiestaware!

Too bad the picture was really dark or I would include it with this post.

You gotta love Shepherd's Pie - there are like a million different ways you can make it. I made it totally different than Megan did - but that's the beauty of it - it is still Shepherd's Pie!

Megan's version:

1 can Dinty Moore
2 envelopes of instant potatoes
cheddar cheese, shredded

Pour Dinty Moore into 8x8 glass baking dish. Prepare potatoes according to packaged directions. Place on top of Dinty Moore. Cover with shredded cheese.

Bake at 350 degrees until bubbly and cheese is melted.

My version:

1 lb. ground venison
2 Tbsp. oil
1/2 red onion, chopped
1 tsp. beef bouillon
1 cup water
2 Tbsp. flour
1 cup frozen peas
1 cup frozen corn
salt/pepper
instant potatoes
cheddar cheese, shredded

In large skillet heat oil; add onions. Cook until glossy. Add ground venison. Cook until no longer pink.

Add beef bouillon and water. Heat until boiling. Turn down heat and add flour, stirring until thick.

Add peas and corn. Remove from heat. In large bowl, make instant potatoes (6 servings) according to box directions.

Pour slightly cooled meat mixture into 8x8 baking dish. Cover meat mixture with instant potatoes; cover potatoes with shredded cheese.

Bake at 350 degrees until bubbly and cheese is melted.

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Meatball Subs

I love a quick, hardy meal - and these meatball subs are just that. Quick and hardy.

I use home-style meatballs from Walmart (or the Evil Place as my friend Linda calls it - ha ha). There are so many things you can do with these pre-cooked, frozen meatballs:

spaghetti and meatballs, easy crock pot meatballs, and meatball subs . . . just to name a few.

1 package frozen home-style meatballs
1 jar/can spaghetti sauce of choice (I use Hunts)
hot dog buns
dill pickle slices
black olives, sliced
mayonnaise or Miracle Whip
Grated Parmesan cheese

Heat meatballs in sauce until well warmed. I usually stick them in the crock pot either on high or low depending on how quickly I need them done.

To make sub: Spread mayonnaise or Miracle Whip on opened hot dog bun. Lay dill pickle slices down one side of the bun. Place 4-5 meatballs with sauce in each bun. Add black olives. Liberally sprinkle with Parmesan cheese.

Looks fancy, tastes great, fills up empty stomachs, and leaves time to lie out on the trampoline and watch the stars.

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Swiss Steak Supper

We still have a lot of venison in the freezer - and Joel is already talking about the upcoming hunting season!

We better start eating!

1 1/2 pounds beef top round steak (I am using venison. We are out of flank steak so I am using tenderloin)
1/2 tsp. seasoned salt
1/4 tsp. coarsely ground pepper
1 Tbsp. canola oil
3 med. potatoes
1 1/2 cups fresh baby carrots
1 med. onion, sliced
1 can (14 1/2 ounces) Italian diced tomatoes
1 jar (12 ounces) home-style beef gravy
1 Tbsp. minced parsley

Cut steak into six serving piece sizes. If using flank or round steak flatten to 1/4 in. thickness. Because tenderloin is so tender, I did not flatten it. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides, drain.

Cut each potato into eight wedges. Unless you use the B grade red potatoes like I do which are already smaller. In a slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top. Cover and cook on low for 5 1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley.

*Recipe from Taste of Home Comfort Food Diet Cookbook (revisions made)

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Steak Burritos

This is a new recipe for me - but I think it sounds awesome!

2 flank steaks (about 1 pound each)
2 envelopes taco seasoning
1 med. onion, chopped
1 can (4 oz.) chopped green chilies
1 Tbsp. white vinegar
10 flour tortillas (8 in.)
1 1/2 cup (6 oz.) Monterey Jack cheese, shredded
1 1/2 cups plum tomatoes, chopped and seeded
3/4 cup sour cream

Cut steaks in half; rub with taco seasoning. Place in crock pot coated with cooking spray. Top with onion, chilies and vinegar. Cover and cook on low for 8-9 hours or until meat is tender.

Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down center of each tortilla. Top with cheese, tomatoes, and sour cream. Fold ends and sides over filling.

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California Baked Beans

When I was in grade school I told all of my friends that my mom invented snickerdoodles. I wasn't trying to lie, I seriously thought she invented them.

She says funny words like fiddlesticks and davenport - so I thought it reasonable that she invented the snickerdoodle - the sweet, cinnamon-sugar cookie with a funny name.

Even as an adult, I am unsure if my mom invented California baked beans. I believe there is a reasonable chance that she did. But considering we have no ties to California, I am not why she named this dish California baked beans.

Origin aside, this is Megan's favorite supper. Serve good and warm with a cold side of cottage cheese and give them a little mix on your plate.

Yummy goodness.

1 large can of Bush's baked beans (original), drained
1 pound lean ground beef
1 Tbsp. ketchup
1 Tbsp. brown sugar

Brown ground beef in large skillet; drain well and return to skillet. Add drained baked beans, ketchup, and brown sugar. Cook over med. heat until bubbly. Reduce heat and allow to simmer for 10-15 minutes.

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Round Steak Supreme

This is a real man-pleaser of a recipe. Serve this up with some buttery mashed potatoes, green beans, and dinner rolls and the world is your oyster.

Whatever that means.

I will be using venison from the freezer for this recipe. I usually pound round steak before cooking it - just to make it more tender.

It also is a great stress reducer.

2 1/2 pounds round steak
1/2 cup flour
2 eggs
1/2 cup milk
1 cup cracker crumbs
1/2 cup Parmesan cheese
1/2 tsp. pepper
1/4 cup parsley flakes
1 tsp. garlic salt
1 tsp. onion salt
1/2 cup water
2 Tbsp. oil
Fresh tomatoes or canned whole tomatoes, drained

Cut meat into serving sizes. Coat with flour. Beat eggs and mix with milk. Combine cracker crumbs, cheese, pepper, parsley, and salt.

Dip meat in egg mixture then in crumb mixture. Brown in oil. Place in 2 quart baking dish. Arrange tomato slices over meat.

Stir water into drippings, heat to boiling, scraping brown bits from pan. Pour over meat. Cover and bake at 325 degrees for 1 1/2 hours.

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Venison Ribs

I don't have much experience cooking ribs. They are not something I EVER buy.

I put ribs in the same category as chicken wings - a lot of work for not a lot of meat.

But considering I have two boxes of venison in the freezer - thank you Joel and Danny - I have some frozen ribs, and I need to cook them.

Or put a sweater on. Sorry, I couldn't resist.

This is another Pioneer Woman recipe that I have adapted to suit my family's tastes. It is basic and simple.

The only thing difficult about this recipe for me will be scouring and re-seasoning my cast iron Dutch oven. At this very moment it is outside in the fire pit underneath a pile of ashes which is underneath a pile of snow.

Don't ask why.

I love cast iron and I cook almost exclusively with it. Cast iron is virtually indestructible.

Which is why I am not worried that my Dutch oven is outside in the fire pit underneath a pile of ashes which is underneath a pile of snow.

Beef or Venison Ribs (I am using venison)
salt & pepper - to taste
¼ cups all-purpose flour
6 pieces bacon, cut in small pieces
2 Tbsp. oil
1 medium onion, diced
3 whole carrots, diced very small
3-4 cups beef broth (enough to almost cover ribs)
dash of thyme and rosemary

Salt and pepper ribs, then coat in flour. Set aside.

In a large dutch oven, cook bacon over medium heat until completely crispy. Remove bacon and set aside. Do not discard grease.

Add oil to pan with the saved bacon grease, and raise heat to high. Brown ribs on all sides. Remove ribs onto plate. Turn heat down to medium.

Add onions and carrots to pan and cook for 2 minutes. Pour in 1 cup of beef broth and scrape bottom of pan; bring to a boil and cook 2 minutes.

Add remaining broth, 1 tsp. salt, and pepper to taste. Add ribs to the liquid (ribs should be almost completely submerged). Add thyme and rosemary.

Bake in covered dutch oven at 350 degrees for 2 hours. Reduce heat to 325 and cook for an additional 30-45 minutes - or until ribs are fork-tender.

Allow to cool. Skim off fat from top - which will most likely not be necessary if using venison. Reheat and serve over mashed potatoes with a side of steamed broccoli.

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Easy, Yummy Crock Pot Meatballs

This is a no-fail recipe. Simple and to the point.

One day last summer Joel was life guarding and his friend, Colin, was sitting with him. I made these meatballs and put them on a bed of rice in two small Tupperware containers and took them to the boys for lunch.

Colin wanted me to adopt him.

1 pkg. frozen homestyle meatballs (80 count)
1 jar ChiChi's Original Mild Salsa
1 jar apricot preserves

Mix all ingredients in crock pot and cook on low for 4 to 5 hours or until meatballs are thoroughly heated.

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Cowboy Enchiladas

This is a filling recipe that is guaranteed to leave you riding heavy in the saddle.

(Note: This recipe serves a crowd.
Unless you have big, strapping boys like mine,
you might want to cut this recipe in half.)

1 lb. ground beef
1 onion
1 lb. Velveeta cheese
1/2 cup salsa
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 doz. flour tortillas

Brown ground beef and onion. Add Velveeta cheese and cook until melted. Stir in salsa to mixture.

In a saucepan heat soups and Ro-Tel tomatoes together. Fill tortillas with beef and cheese mixture, roll, and place in a well greased 13x9 inch pan. Pour soup mixture over tortillas.

Bake at 350 degrees for 30 minutes.

I like to serve these with shredded lettuce, diced tomatoes, and sour cream on the side.

Find a cozy spot on the couch and put in a Wild, Wild West DVD - because that is all you will want to do after you eat these!

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Steak with mushrooms and onions

In honor of the snow today, I decided we should have steak for supper. After work I went to Walmart and bought a package of six lovely center cut round steaks.

I also bought swiss cake rolls, fudge rounds, fudge stripe cookies, fig nutents, pop tarts, cheese on cheese and peanut butter on cheese snack crackers, cheese puffs, and another bottle of Pepsi Throwback.

I seem to have forgotten about my sugar diabetes as my grandpa would say.

I didn't eat the stuff though - I bought it for the kids. That's it. It was for the kids.

Okay, I had a few fig nutents. But that's all.

Ok, three swigs of the Pepsi Throwback and a package of peanut butter on cheese crackers too.

Now back to the steak.

This little number went together really fast and smelled wonderful while it was cooking. It was a pretty simple meal tonight.

Steak, cottage cheese, the rest of the French bread from the other night, and applesauce.

2 to 2 1/2 lb. boneless beef bottom round steaks, fat trimmed, cut into 6 equal pieces
1/2 cup steak sauce
1 Tbsp. vegetable oil
4 cups sliced mushrooms
1 onion, chopped
1/4 tsp. salt
1/2 tsp. pepper

Combine steaks and sauce in large ziplock bag. Massage contents to coat evenly. Refrigerate atleast 1 hour, up to 8 hours.

Remove steaks from marinade. Heat vegetable oil over medium high heat in large skillet. Add steaks and brown, turning once, about 2 minutes per side. Remove skillet from heat.

Layer mushrooms, onion, and steaks in 4 quart or larger slow cooker. Deglaze skillet with small amount of water and then add juices from pan to cooker. Sprinkle with salt and pepper.

Cover. Cook on low 6-8 hours or on high 4-5 hours or until meat is tender and cooked through.

Adjustments I made to this recipe: I only had time to marinate the meat for 15 minutes and I cooked it on high for 3 1/2 hours. The meat was still very tender and full of flavor.

The snow has now been adequately celebrated.

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