Taco Lasagna

Here I go making what looks like a lasagna but is actually a Taco lasagna.

1+ lb. Ground beef

1 medium onion chopped

1tsp. Cumin

1 tsp. Chili powder

1 tsp. Salt

1 tsp. Paprika 

1/2 tsp. Pepper or hot pepper

1 cup taco sauce 

1/2 cup water 

2 Tablespoons flour

1 cup shredded cheddar cheese

1/2 cup +sour cream (save some for topping)

4 oz.  Softened cream cheese

1can red enchilada sauce

1 package Large tortillas 

Brown beef in a slight amount of vegetable oil with chopped onion, salt and pepper.

When browned add chili powder, cumin and paprika and flour. Stir well.

Add sauce and water. Depending on thickness you may have to add a little more water. Cook until all is heated through.  Set aside.

In a medium bowl add softened cream cheese and sour cream.  Mix until blended.  I use a large spoon.

Spray bottom of 13” x 9” baking dish

Place several (2) tortillas cut in pieces on bottom.

Add taco meat, then another layer ,cheese sour cream mixture.  In dollops. Tablespoons then another layer of tortillas and repeat.  Top with remaining sauce and cheddar cheese.

Bake 350° for 30 minutes covered.  Remove cover bake an additional 5 minutes.  

Remove from oven let set for a few minutes and cut in medium size squares

Add lettuce salad ( your favorite)to top or on side and a dollop of sour cream to garnish.

Enjoy!

Crockpot Barbecue Beef Brisket

Today I am using the other half of a beef brisket I had in my freezer.

Onion should be on bottom of crockpot first.  Brisket on top of the onion.

I made this recipe my own by taking a few ingredients from two recipes.  It’s delicious!

Ingredients:

3  to 4 lb.  Beef brisket 

1 small onion sliced thick

Sauce

1 Tablespoon brown sugar

2 T paprika 

1  Tablespoon chili powder

1 Tablespoons cumin

2 teaspoons salt

1 teaspoon pepper

1 Tablespoon Worshireshire sauce

1 cup Barbecue sauce

1/2 cup water 

  Mix all sauce ingredients in a small bowl. Set aside.

Place sliced onion on bottom.  Place fat side up beef brisket on top of onion..  Mine was trimmed but did have some fat exposed.

  

Top with sauce.

Cook high 5 hours

Low 8 to 10 hours

Shred and serve.  Top with remaining sauce. I strained the sauce before adding it to the Brisket.

I think the paprika gave this a slight bite which complimented the rest of the ingredients.  Slightly sweet but not overly sweet.  Perfect imo.

Delicious!

Served Over mashed potatoes and a side of sweet corn.

L

Crockpot Thai sweet sauce Brisket

What is brisket? A cut of beef that needs to be cooked slowly to break down the connective tissues. The unique thing about this cut of beef is that it can be slow cooked so it’s fork tender, yet is still sliceable. It also has a better beefy flavour compared to other slow cooking beef cuts like chuck.

This is my recipe for Beef Brisket my way.

Incidentally I decided I wanted to try a beef Brisket since I had never attempted to make one.  My next thought was where to buy one that was about 3 lbs.

I went to Costco and realized that they only had huge ones (6# was smallest)  so in order to buy one I had to have a plan.

Not only was I spending imo a considerable amount of money for a brisket I had to decide how I’d prepare one.

First things first.  I bought a trimmed brisket. Less work!    It  Made sense.  I cut the brisket in half.  So I wrapped well and froze the other half.  

On to my recipe for the half that I didn’t freeze.   This is what I came up with.  Oh by the way I bought this!!! At Costco while browsing  so I now had my plan on how I was making my Beef brisket.

 

• 1 (3 pound) beef brisket, trimmed of fat 

• salt and pepper to taste( approximately )  1/2 tsp. each

• 1  1/2 cups Thai sweet chili

  1  1/2 cups Beef broth

• 1 tsp. Onion powder 

  1  tsp. Garlic powder 

  
  

  Place seasoned brisket in crockpot. In  a bowl place sauce and broth and Whisk to combine.  Add mixture to top of brisket .

  Cook on low 6 to 8 hours. Allow to rest 10 minutes and slice.  Top with sauce.

  
  

  Enjoy!

  
  

  Happy new cooking adventure for me!

  
  

  
  
  
  

  
  

Slow cooker thinly sliced roast beef

An easy weekend hot sandwich meal.

We had a busy morning so thinking ahead while we were out I picked up at the grocery store a pound of Dietz and Watson thinly sliced roast beef. We seldom eat deli meat so Quality deli meat is important.

Fresh French bread warmed.  Yummy!

 

Enjoy!  We did!

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  1 pound thinly sliced roast beef

• 1 (.7 ounce) package dry Italian-style salad dressing mix

• 1 (16 ounce) jar pepperoncini, sliced

• 1 (10.5 ounce) can beef broth

  
  

  Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

  
  

Air Fryer Wonton Ravioli

If you want a great appetizer with an Italian flair you must try these.

1 pkg.  Wonton wraps

1/2 lb.  Italian meat ravioli filling

Jar marinara sauce

Pecorino Romano or Parmigiana cheese grated 

This idea came on me by chance.  I was going to make a package of wonton wrap filled ravioli and about 12 did not seal well so I knew I didn’t want to waste them but also knew I couldn’t boil either.

Bingo!  I got out my air fryer and spray the bottom of it with cooking spray and placed them in my air fryer that I warmed to 380°.  I placed all of them not touching each other and watched them every 3 minutes to see if they browned.  Note( make sure to check frequently but once they are browned slightly remove them from air fryer),

Top with marinara and a little Pecorino and omg they are delicious.

this recipe is for about 50 ravioli or stuffed shells.  Cut the recipe in 1/3 for this appetizer.

Note:  you can make the whole recipe and it will freeze nicely for appetizers another time or stuffed meat shells.

Ingredients:

Note:  Great filling for stuff ing large shells as well.

1 1/2 lb ground beef, pork and veal(meatloaf mix) or any other combination
1 tsp. salt
pinch of pepper
1 small onion grated
 1 clove garlic minced optional
2 tablespoons canola or olive oil 
1 egg beaten
1 pkg. 10 oz. chopped spinach(drained well)
1/2 c. breadcrumbs
2/3 c. grated cheese(Romano, Pecorino Romano)

Cook meat mixture with finely chopped or grated onion, salt and pepper and minced garlic in oil until lightly browned. Breaking up with spoon while it cooks into small pieces. 

While meat is cooking in a separate pot bring 1 pkg. chopped spinach to a boil separating while cooking..  

Take off burner and drain thoroughly squeezing all water out.

After draining spinach add to meat mixture and stir until spinach is blended thorough..

Take off heat and add beaten egg, breadcrumbs and grated cheese(don't skimp on cheese) making sure to coat all of meat.

Place in bowl and let cool.  After cooling cover tightly and refrigerate until ready to use.  

You can make mixture several days in advance.  Cook shells according to package directions fill and cover with red sauce and bake covered at 350 degrees for approximately 30 to 40 minutes depending on your oven. 

 Remove covering and bake an additional 10 minutes or until cheese is melted and sauce is bubbling.

Picture below is of appetizer.

Chili Mac

This is another way to make chili Mac!  Macaroni and cheese on bottom and scoop of chili on top!

t's easy! It's delicious! It's family friendly!

It was cool today and quite honestly I  have been thinking of making Chili for a week so since I had everything handy to make it dinner became Chili Mac!

I lb. ground beef

1 medium onion chopped

3 tsp. chili powder

1 large can tomato juice( you can use crushed tomatoes too as an option).

1 can light kidney beans rinsed and drained 

1 can dark red kidney beans rinsed and drained

1 cup dry elbow macaroni(cooked a dente)

Shredded cheddar cheese for topping(optional)or add the cheese to the macaroni while warm and stir well.

*****Add cooked macaroni (without cheese added)and allow to cook without lid appropriately 10 minutes more.

Salt and pepper to taste

It’s your decision how to make this recipe.  ****Note bottom of post!  Enjoy!

In a small amount of oil brown meat with salt, pepper and onion. Break in coarse pieces while it  cooks.

Place browned meat mixture in crockpot add tomato juice, chili powder and beans.

Cover. Set crockpot on low for 5 to 6 hours or high for 4 hours.  If you are going to be out all day low is fine.

Approximately 10 minutes before serving add 1 cup cooked a’dente elbow macaroni stir and cover.  lol

*****Note:  I like to add my shredded sharp cheese to my cooked macaroni and when serving place the cheese macaroni on bottom of dish and scoop a huge ladle of chili on top.  You can add additional shredded for garnish.

Original 5/14/15

Italian style stuffed meatoaf(shortcut)

This is a great recipe that I have made for many years.  I make it with homemade bread stuffing but my mom made it with Stovetop stuffing.  Both methods are delicious.

1 lb. Ground Beef

2 eggs beaten

1/2 cup breadcrumbs 

1 small onion grated 

1tsp. Parsley 

1/2 cup milk

I tsp. Salt

1/2 tsp. Pepper

****1 package stove top stuffing made according to directions.( great shortcut method)

1 jar Rao jar marinara sauce

****Italian blend cheese for topping

Mix boxed stuffing gently until all stuffing is moistened. Set  aside.

Mix ground beef  with eggs, parsley ,breadcrumbs, onion, salt, pepper and milk.

Lightly spray a 9”x13” pan. Spread stuffing evenly in pan.  Place beef mixture on top of stuffing in pan .

Cover with sauce , then top with cheese.  Bake 350 ° approximately 45 minutes to 1 hour uncovered.

Serve with a side of spaghetti or to cut back on carbohydrates a green salad.

Steak fajitas

Our Sunday Dinner

I decided to try some steak fajitas and because flank steak was so pricy I bought some thinly sliced round steak and sliced it in strips and marinated it overnight.

I do believe the marinade made this a great meal.  The steak was tender and so flavorful.  I’ll definitely make this again.

French fries I made in my air fryer.  They were perfect!

The recipe was adapted to my availability and tastes.

• 2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips( I used super thinly sliced butcher round steak) 
• ▢ 1 red pepper deseeded and sliced into thin strips
• ▢ 1 green or yellow pepperdeseeded and sliced into thin strips
• ▢ 1 medium onion peeled and sliced into thin strips(I used a red onion)
• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon lime juice( I used lemon juice) watch amount
• ▢ 1/2 teaspoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ pinch cayenne pepper
• ▢ 1/2 teaspoon Kosher salt
• ▢ 1/2 teaspoon fresh ground black pepper
• ▢ 2 cloves garlic minced
• ▢ 6-8 tortillas warmed( rolls on side)

• Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
  When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.

Adapted from aaa a pinch

Lasagna sauce

Let’s make some hearty lasagna sauce today.  

Today it’s a little different than I usually do because I used bulk sausage more than I usually do in a red sauce recipe.

My typical ***meat sauce is usually a  combination of ground beef and pork.

Note:  I used what I had in my pantry today.  It is delicious!

1 -28 oz. red pack crushed tomatoes 

1 -28 oz.. Hunts tomato purée  large 

1 - 28oz. Happy Harvest crushed tomatoes ( Aldi brand)

1 -15 oz. Hunts sauce 

1 - 4 oz. small Happy Harvest tomato paste

3 minced garlic cloves

4 fresh basil leaves

I lb. Bulk ground sweet Italian sausage

1/2 lb.  Bulk ground Hot Italian sausage

1 lb.  Ground Chuck 

To assemble lasagna you will need:

A 13 x9 inch casserole dish

Fresh above sauce 

1-15 oz. Whole milk Ricotta

1-egg beaten

Shredded or sliced mozzarella cheese

Pecorino Romano cheese for top.

I package Barilla no boil lasagna pasta 

Here’s my baked lasagna

Fresh garlic and basil.  3 or 4 minced garlic.  3 large basil leaves.

I fried the ground (bulk) meat in olive oil while breaking it apart.  Added the garlic and then added  the sautéed  ground mixture it my crockpot with fresh basil.  Cooked on high for 2 hours.  Then low for 2hours. Delicious! 

Enjoy!

****Note:  this recipe can be made on top of the stove in a large Dutch oven making sure to stir often so it won’t stick to pan. Cover slightly with a lid.

Thinly sliced Roast Beef! One of our family favorites

Updated version 12/19/2022

***I used a bottom round beef roast and placed in crockpot.  Added 1 package onion soup mix and water.  Note:  No searing this time.

Cook high 4 hours.

  I also strained liquid and made gravy on top of stove.

Approximately 2 cups room temperature strained liquid in a medium pot.  

 I Add water to make 

the 2 cups if there isn’t enough of drippings.

  Whisk approximately 3 T flour into warm liquid and heat on medium until it thickens.

Perfect!

Crockpot recipe of roast below.

2 1/2 lb. Eye round roast.

1 package onion soup mix

1  1/2 cups warm water.

Mix onion soup mix with warm water.  Set aside.

Sear roast in oil on all sides.  Place in crockpot.  Add onion soup mixture. 

Cover and cook on low approximately 3 hours or until meat thermometer registers beef. Allow to rest 10 minutes and slice.

Strain drippings.  Add to sliced beef.

This recipe would make awesome warm beef sandwiches (crusty rolls) or thicken juice for gravy or serve with yummy juice and sides.

For those who love beef you can't go wrong with this easy recipe. 

1/11/17

A good choice for a family dinner and nothing makes slicing easier than an electric knife! If you like your roasts sliced thin this is the way to go and it makes a great gift.  I love mine!

  I love my electric knife!  How many can say that?  If you don't have one it is a must!

For those of us who can't seem to get that roast cut thin enough this is a must have tool.  I have had mine for years and from Biscotti to Roasts this tool works wonders and slices perfectly. 

Slice thin

**3 # or more bottom round or eye round roast.  I usually use eye of round.

3 lb.(approx.) bottom round or eye round roast(Sear on top of stove for richer gravy color.

1 to 2 cups beef broth or stock ( I use Swanson)
canola oil
salt and pepper

Onion powder 

11/9/2020

Brown roast  in oil on top of stove with a few T of oil  adding pinch of salt and pepper and onion powder.

After you have seared/browned your roast, add broth, cover and bake in  350 degree oven for approx. 2 1/2 hours or until meat thermometer reaches desired temperature.  Remove from oven . Take roast from pan and cool slightly. It will slice better when it has rested a bit.

 ** Gravy: In the pan that has the drippings, skim any fat and add enough cold water to equal 2 cups. (if you have more drippings you will have to adjust flour amount). Whisk together while adding 5 T. Wondra quick mixing flour.  Place on medium heat and stir constantly until thickened and bring to a boil for approx. 1 minute.

Crockpot easy!  Follow recipe above).  Place roast in a crockpot after seasoning, add broth/stock and depending on how long you will be out either set on high for 3 to 4 hours or low for 6+ hours.

Remove from crockpot, thinly slice and serve Au jus with sides of choice.

FROM MY KITCHEN TO YOURS,

10/29/12 original 
6/20/13 
12/15/13

4:30/22

11/9/2020