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Posts Tagged ‘hamburger’

When your teenage son asks for “more of that spaghetti please,” you know the recipe card should be treasured like a baby blanket in a cedar trunk.

baked spaghetti

In my life, that means it goes on my blog for safekeeping, at least until the Internet craze ends.

baked spaghetti with tiny pepperoni

Baked spaghetti marinara with tiny pepperoni

1 pound ground sirloin or hamburger

1/4 cup finely diced white or yellow onion

1 teaspoon onion salt

2 cloves garlic, pressed OR 1/2 teaspoon garlic powder

pepper to taste

2 eggs, beaten

1/3 cup shredded Parmesan cheese

1 pound spaghetti noodles

4 cups shredded mozzarella cheese

2 (24 ounces each) jars marinara sauce

15-16 ounces tomato sauce

4 ounce package pepperoni minis

  1. Heat oven to 350 degrees.
  2. Cook ground sirloin in medium frying pan with diced onion, onion salt, garlic and pepper until no longer pink. Stir in 1 cup mini pepperoni.
  3. Boil spaghetti noodles until al dente. Reserve 1/4 cup pasta water. Drain.
  4. In a large bowl stir together eggs, Parmesan cheese and cooked spaghetti noodles.
  5. Spread thin layer of marinara in bottom of greased 13×9 pan. Top with noodle mixture.
  6. In a bowl, stir together pasta water, marinara and tomato sauce. Spread over noodles.
  7. Sprinkle cooked beef and pepperoni mixture onto sauce.
  8. Layer with mozzarella cheese and top with mini pepperoni.
  9. Cover with foil and bake 30 minutes. Uncover and bake until cheese is golden and pepperoni is crispy around the edges, 10-15 minutes.
  10. Remove from oven. Slice. Serve. Refrigerate leftovers.

Sweet keepsake wishes,

Staci

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Skip those individual, itty-bitty bags of Doritos and buy the bag with enough packaging air to inflate a bike tire. Here’s another ex-in-law recipe—it’s like hockey rink concession stand season in a casserole, minus the hockey stink drifting down the hallway!

The only changes I’ve made to this dish over the years is adding onion to the ground beef, a layer of taco sauce or salsa to juice it up a bit, and a smidge more sour cream and cottage cheese.

taco in a bag casserole

Here’s two more family favorite, ex-in-law recipes that lasted longer than my marriage: broccoli ranch salad and homemade Snickers bars.

Walking taco casserole (AKA Mexican hot dish from my ex-in-law Sue)

(Serves 8. You can easily cut this recipe in half.)

Medium or family size bag of nacho cheese flavored chips

2 pounds ground beef or sirloin

1/4 cup diced onion

2 packages taco seasoning

1 (16 ounce) sour cream

1 (24 ounce) cottage cheese

1 cup salsa or taco sauce

2 cups grated cheddar cheese

Toppings of choice like shredded lettuce, black olives, sour cream, shredded cheese, taco sauce, tomatoes, etc.

  1. Preheat oven to 350°.
  2. Butter a 13×9 pan or similar size casserole dish.
  3. Brown hamburger with diced onion until cooked thoroughly. Add taco seasoning and cook according to package directions.
  4. In a bowl, combine sour cream and cottage cheese.
  5. Crush a few handfuls of nacho cheese chips into the bottom of the casserole dish. Layer crushed chips, 1/2 the meat mixture, 1/2 the salsa or taco sauce, 1/2 the sour cream mixture, and 1/2 the grated cheese into the buttered dish. Repeat layers and top with more crushed chips.
  6. Bake uncovered at 350° for 30-35 minutes.
  7. Garnish each serving with toppings of choice.
  8. Refrigerate leftovers.

This reminds me of a joke my kids (DO NOT) love when I tell: “What do you call cheese that’s not yours? Nach-o cheese!”

Cheesy wishes,

Staci

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How many times have you done this? You make a dish without a recipe and it turns out to be something you can’t wait to make again. The problem is, the next time you want to make it you can’t remember how you made it or where you wrote it down. Hoping I’ve learned my lesson, publishing this recipe means we can always make piping hot cheesy scalloped potatoes with hamburger.

Cheesy scalloped potatoes and hamburger

I hadn’t lost the recipe for this fresh potato dish. But I lost my recipe for scalloped potatoes and ham and haven’t been able to find it for almost two years. Not only did I want to find it again but my (someday) mother-in-law asked me for it. Lo and behold I accidentally found it on Sunday, on my blog, in a draft page. So I adapted it to make a smaller meal with hamburger since I didn’t have any ham. It’s basically the cheesy potatoes and ham recipe halved but without the onion and garlic, although they would be fantastic in here too. (Marie, I can finally give you the recipe!)

That wasn’t the only recipe I’ve written down and wound up in a desperate hunt for—somewhere hiding in my house is a jotted-down recipe for s’mores cookies that I want to find before we take a trip to the lake next week. Who knows what other random Post-It note recipes I’ll find in my search. Wish me luck because from what I remember, you’ll want the recipe too.

Cheesy scalloped potatoes and hamburger

4 large or 5 medium Russet or Gold potatoes, thinly sliced

1 pound ground sirloin or ground beef

1/2 teaspoon onion salt

1/2 teaspoon garlic powder

1/4 cup butter

4 cups milk

1/4 cup flour

1 teaspoon ground nutmeg

salt & pepper to taste

2 cups grated sharp cheddar cheese, or your cheese of choice

  1. Fry the hamburger in a large pan with onion salt and garlic powder until cooked thoroughly. (Fry with onion and garlic if desired.) Drain if needed and set aside in a separate bowl.
  2. In the same pan over medium-high heat, add the butter, milk, flour, nutmeg, and salt and pepper. Whisk until thickened, about 10 minutes. It will be more like a bean soup consistency.
  3. Grease a 9×13 pan with spray or butter.
  4. Spread half of the potatoes in the bottom of the pan. Top with half of the hamburger. Pour half of the milk mixture over the hamburger and top with half of the cheese. Repeat the layers.
  5. Cover with foil and bake at 375° for 45 minutes. Remove the foil and bake another 30 minutes or until the potatoes are fork tender, the entire pan is bubbling, and the cheese begins to brown. Refrigerate any leftovers and warm in a frying pan the next day.

Cheesy wishes,

Staci

 

 

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The weather outside is never frightful when it comes to youth hockey season in the Midwest, especially when one of our teams has a two-week lull in their game schedule. And luckily for these guys (and their little sisters), their parents are as passionate about hockey and having fun as they are. So the First Annual Lake Campbell Winter Classic was established this January. And don’t be surprised if, after these kids are off to college, you’ll find us parents keeping the icy tradition alive. (Yes Ann, I just invited us to your house every January for the rest of our lives.)

Lake Campbell Lake Hockey 2015

First Annual Lake Campbell Winter Classic 2015 Photo courtesy of Ann Park

What does hockey have to do with chili? (Because I know you aren’t asking yourself what this has to do with beer.) Ann, our hostess, shared a scrumptious pot of chili at the party and even though I had to eat and run my daughter to hockey in Watertown, I kept thinking about how good it was to have a steamy bowl of chili topped with cheese, sour cream, and crunchy chips. So when I made a batch of Once a Month Beer Chili Spaghetti the next week, I eyed that meat mixture with beans and corn chips on my mind.

beer chili

 

Sure, I could have made my old staple, Make-it-your-way Rainy Day Chili but there’s just something about this addicting meat sauce.

Beer Chili

Recipe for beer chili spaghetti and/or beer chili meat mixture (makes approximately 4 cups):

2 pounds ground sirloin or lean ground beef

1 tablespoon extra-virgin olive oil

1½ teaspoons salt

1¾ teaspoons paprika

1¼ teaspoons cayenne pepper

1½ teaspoons ground cumin

1 teaspoon ground oregano

1 tablespoon onion powder

1½ teaspoons garlic powder

¼ cup chili powder

1 8-ounce can tomato sauce

1 12-ounce beer

If you are making a meal of beer chili spaghetti and a few meals of beer chili, make 12 ounces of spaghetti noodles and add some of the hot pasta water to the meat mixture and then use some of the leftover meat sauce to make chili. If you are making this meat sauce to make all chili, you’ll need to at least double the beans and tomato juice below. You only need to add pasta water to the portion you are using for spaghetti. 

To make the chili (very imprecise directions):

Take a cup or two of the beer chili meat mixture and add:

1 or 2 (15-ounce) cans red beans (drained)

1 or 2 (15-ounce) cans chili beans in chili sauce

Chili powder to taste

Cumin to taste

Tomato juice – I used part of a 46-ounce bottle. It depends on how much meat sauce you are using and how thick or juicy you like your chili.

Chili Toppings:

Sour cream

Corn chips

Shredded sharp cheddar cheese

Heat together the meat mixture, beans, and tomato juice. Add the additional chili powder and cumin if desired. When hot, serve with sour cream, corn chips, and shredded cheese. Store leftover chili in airtight container in the refrigerator.

If you are more in the mood for BBQs, make  BeerBQ Joes and put corn chips on top.

Icy & spicy wishes,

Staci

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There’s no name swapping when it comes to matters of the loose meat sandwich. Call them what you will – BBQs, sloppy Joes, taverns, loose meat sandwiches –loyalty to one over the rest is likely a reflection of your childhood days spent at church basement potlucks, drive-in cafés, and birthday parties where the main dish was served from a slow cooker. But it really comes down to the region where you grew up.

To add to the controversial list of loose meat sandwiches, I used tomato sauce, BBQ sauce, and beer to create a tangy, hearty meat sauce meant for a bun. So is born, and will forever be known from my tiny southwest corner of Minnesota – the BeerBQ Joe.

BeerBQ Joe Taverns - BBQs with beer

Here’s my (Eastern South Dakota roots) take on the meaty sandwiches:

BBQs – this is what we grew up with my mom making. We still say, “I’ll make the BBQs,” for a party. Mysteriously, there isn’t any BBQ sauce in the recipe. Just tomato sauce or soup and ketchup. Catsup? That’s another story.

Sloppy Joes – I’m still afraid this might imply Manwiches, which remind me of “those” kids whose moms made these for birthday parties and it almost always meant there were green flecks in my meat. And the funny dads stuck Cheetos in their ears.

Taverns – I had never heard of taverns until about four years ago when someone at work mentioned them. She grew up in Beresford, S.D. That’s only 89 miles south on I-29 from where I grew up. But…it’s only 46 miles from Yankton, S.D. which according to South Dakota Magazine’s Laura Johnson, proper taverns ought not include anything from a tomato. You must read her article, “The Humble Tavern” and all the comments that follow to get to the heart of people’s steadfast beliefs about taverns. A recipe and story about taverns on Food.com seem to corroborate a comment made by Julie Simpson in Laura’s tavern story – Ye Olde Tavern in Sioux City, Iowa just might be the birth place of taverns in the early 50s.

Loose meats – I just figured these were sandwiches with cooked ground beef and onions and seasonings. Or just deli meat sandwiches. I didn’t really know.

BeerBQ Joes

Make 12 servings (recipe can easily be halved or doubled) 

2 lbs (85-90% lean) ground beef

1/2 cup diced onion

1 garlic clove, minced (or 1/2 teaspoon garlic powder)

1 cup (8 ounces) BBQ sauce (use a spicy sauce for more heat)

1 cup (8-ounce can) tomato sauce

2 teaspoons prepared yellow mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon onion salt

1/2 teaspoon cumin

1 teaspoon black pepper

8 ounces dark beer (I use Shiner Bock, just like in my Once a Month Beer Chili Spaghetti)

Buns or garlic toast, cheese slices, dill pickles

In a medium pan, brown ground beef with onions and garlic until the meat is cooked through, breaking meat into pieces. Drain the grease. Add the next 7 ingredients (BBQ sauce through the pepper), stirring to combine. Cook over medium heat for 2 minutes.

Pour in beer. Stir. Cover and bring to a boil. Reduce temperature and let simmer for 15 minutes, stirring every few minutes.

Serve on buns, sandwich bread, pretzel rolls, toasted garlic bread, pita bread, etc. Top with cheese and pickles.

Cover leftover BeerBQ tightly and store in refrigerator up to 5 days.

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What’s perfect for dessert? Peanut Butter Pie.

peanut butter pie for mikey

Where do your loyalties lie? BBQs? Taverns? Sloppy Joes? Loose meats? BeerBQ Joes?

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