Burgers with Big Mac Sauce

I remember when I used to hate burgers. I could never finish one, no matter how much I tried to choke it down. Then one day when I was about 14 my cousin and I decided to sit down and eat an entire burger just to see if we could do it. We did it and I liked it, but I didn't really start loving burgers until much later in life. Now, I love a good burger, but definitely need a lot of toppings or some type of sauce on it. For some reason I have always liked Big Macs, even though I should be disgusted by them. I just used the sauce to make these burgers "Big Macs," and I was pretty pleased with the results. I was afraid that the burgers themselves would be pretty plain with just salt and pepper, but that was all they needed in this instance. Now, if you want to do the whole double decker sandwich thing like a real Big Mac, go for it! 

Burgers with Big Mac Sauce

Source: Slightly adapted from Grilling 24x7 via What's Cooking, Chicago?

Ingredients for the special sauce:
1 cup miracle whip
1/3 cup sweet relish
1/4 cup French dressing (I used Catalina since that's what I had on hand)
1 T sugar
1 tsp pepper
1 tsp minced onion

Burgers:
1 lb. ground chuck

4 slices American cheese
4 hamburger buns, toasted if desired

Optional ingredients: Lettuce leaves, pickles, onion slices

Directions:
1. Make the special sauce -- Combine the miracle whip, sweet relish, dressing, sugar, pepper and minced onion in a bowl and mix thoroughly. Chill for at least 1 hour.

2. Divide the ground chuck into 4 equal portions and make into patties. Season both sides with salt and pepper. Grill to your desired preference and top with cheese for the last minute of cooking.

3. Put the burgers on the buns and top with desired toppings, including the special sauce.Pin It

Southwestern Stuffed Peppers

I love Mexican food. I make it at least once a week and sometimes sneak it into the menu twice a week. I like that it's super flavorful and is usually quick to prepare. I have actually never made stuffed peppers before because I was under the impression that my husband did not like them. However, he informed me a couple of weeks ago that he doesn't mind when they are cooked so I decided to get stuffed peppers on the menu soon. This recipe gives stuffed peppers a Mexican spin, which I think is great. It takes no time at all to whip up the filling, but you do have to wait about 45 minutes for the peppers to bake. So, you'll need to give yourself enough time for that, but it's a super easy dinner otherwise.  I enjoyed this meal and will most likely make it again at some point. I think it would also be a great meal to serve to friends!

Just one note - I recommend using green or red peppers instead of orange, but unfortunately the grocery store was having a huge sale on peppers and I got there at the tail end of it so orange was all they had left.

Southwestern Stuffed Peppers
Source: Sunny Side Up in San Diego, who adapted it from Real Simple

Ingredients:
1 cup long-grain white rice
1 Tbsp olive oil
1/2 pound ground beef
1 cup frozen corn
1/2 cup black beans
1 4.5 ounce can chopped green chilies 
1/4 cup salsa  
1 tsp cumin  
1/2 tsp paprika
1/4 tsp cayenne red pepper
4 ounces (1 cup) grated Monterey Jack cheese, divided
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed (I just used 2, but plan to use the leftovers as burrito filling for lunches) 
1/2 cup light sour cream 
1 clove garlic, minced or pressed
Juice from 1/2 lime

Directions:
1. Cook the rice according to the package directions. 

2. Meanwhile, heat the olive oil in a large skillet over medium high heat. Add the ground beef and cook until no longer pink. Season with the cumin, paprika and cayenne pepper. Then add in the corn, black beans, green chilies, salsa, cooked rice, and 1/2 cup of the cheese.

3. Put 1/2 cup of water in the bottom of a 9x13 baking dish, then put in the peppers, cut-side up. Fill the peppers with the filling. Cover the dish tightly with foil, then bake for 30-40 minutes. Uncover, add the rest of the cheese, then bake for 5-8 more minutes until cheese is golden brown.

4. While the peppers are cooking, make the sauce. Mix together the sour cream, garlic, and lime juice. You can thin the sauce out more by adding up to 1 tablespoon of water, if needed.

5. Once the peppers are finished cooking, drizzle the sauce over them and serve.Pin It

Taco Pasta

I really enjoy Mexican flavors. I'm already craving a Mexican restaurant that I've never even eaten at before. We plan to go there next month when we visit Indiana to attend the first Notre Dame game. Jon has talked this restaurant up so I hope I am not disappointed! This meal definitely incorporates some Mexican flavors (without being truly Mexican of course) and cooked up quickly, which is perfect for a busy weeknight. I think it can also be adapted to suit your tastes and what you have on hand.

Taco Pasta
Adapted from Mary Ellen's Cooking Creations


Ingredients:
1/2 lb ground meat
Spices - chili powder, cumin, cayenne, onion powder, garlic powder, a touch of salt
1/2 small onion, chopped
1/2 green pepper, chopped
8 oz canned chopped tomatoes
6 oz canned black beans, rinsed
6 oz chicken broth
Handful of Mexican blend shredded cheese
6 oz. rotini pasta
Sour cream for serving

Directions:

Heat a large saute pan. Add meat and cook until just about done. Season with the spices.

Add the onions and peppers, cook 2-3 minutes.

Add the tomatoes and beans, cook another 2 minutes.

Add the broth and bring to a simmer while your pasta is cooking.

Add pasta to the meat mixture, and toss with the cheese.

Plate, top with some more cheese and sour cream.

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South of the Border Casserole

My husband has music blaring in the apartment & keeps coming into the living room where I am to give me running commentary about the music and is dancing like a fool as well...so I can't think enough to write about this dish. I do know one thing - it's good. Try it soon.

South of the Border Casserole
Originally seen on Delicious Melicious, who got it from Cooking This and That, who got it from A Taste of Home Cooking, who got it from Garnish with Prozac (whew, I think that's it!)

Ingredients:
1 pound of lean ground beef
1 mild jalapeno, chopped (Omitted)
1 bell pepper, chopped
1 large onion, chopped
3 cloves of garlic, minced
28 oz can tomatoes
2 tablespoons chili powder
2 tablespoons of cumin
2 cups fat free sour cream (I only used 1 cup)
8 oz penne, ziti or any small pasta
1 cup shredded cheddar cheese (I used colby jack)
1/4 cup cilantro, minced (Omitted)

Directions:
In a deep skillet, brown the ground beef, drain fat, if necessary. Add the peppers, onions and garlic, and cook on medium-high heat. Saute until softened, about 8-10 minutes. Add chili powder and cumin.

Add the can of tomatoes, breaking up the whole tomatoes with a spoon, but still leaving big chunks. Add sour cream, stir until mixed. Add pasta. Cover and cook until pasta is al dente, about 25 minutes. This took me about 20 minutes over med-high heat. Make sure to stir frequently so the pasta doesn't get stuck to the bottom.Serve with the cheddar cheese and cilantro sprinkled on top. Serve immediately.


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Weeknight Lasagna Toss

I've had about 4 leftover lasagna noodles waiting to be used up for awhile now. I found this in the newest edition of Food & Family magazine and decided this would be the best way to use them up. Since I only had 4 noodles, I used up some rigatoni noodles to replace the rest of the lasagna noodles and it worked out perfectly. It does look very similar to the Tomato and Sausage Rigatoni I made recently, but there are a few flavor differences between the two.

Weeknight Lasagna Toss
Adapted from kraftfoods.com

Ingredients:
1 lb. lean ground beef

2 green peppers, chopped

3 cloves garlic, minced

1 jar (26 oz.) spaghetti sauce

1-2/3 cups water

1/4 cup KRAFT Zesty Italian Dressing

12 oven-ready lasagna noodles, broken into quarters

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Directions:
Brown meat in large saucepan; drain.

Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

*Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.

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Pot Roast & Vegetables

Can you believe I've never made a pot roast? Personally, I've never been a huge fan but I also haven't had it in a really long time. I have also grown to like beef more than I did when I was younger. So I decided to make it for 3 reasons: 1) I got the chuck roast on sale, 2) It's super easy to make and 3) I wanted to give Jon a nice manly meal!

Pot Roast with Vegetables
Source: Stef's Kitchen!



Ingredients:
1 pound chuck roast, sprinkled with salt & pepper
2 medium potatoes & 2 small potatoes, cut into chunks
3 carrots, cut into chunks
1 large onion, cut into chunks
1 tablespoon tomato paste
2 cups beef broth

Put vegetables into the bottom of a crock pot. Place roast on top of vegetables. Pour beef broth into the crock pot and dot the tomato paste around the roast. Cook on low heat for 6 hours (but check to make sure you don't overcook the roast!).Pin It

Chili Rubbed Steak Tacos

I've been looking for a group that posts recipes and then you have the month to make them and try them out. I found Dinner Divas, which posts recipes but doesn't require you to make all of them and you can change it according to your tastes. I had some sirloin steak in my freezer and most of the other ingredients so I decided to make one of the January recipes. I did not make the salsa that is posted on this recipe and used jarred salsa instead to save some money. This is an Ellie Krieger recipe so it is healthy - something we are all looking for after the holiday season!

Chili Rubbed Steak Tacos
Adapted from The Food Network, as seen on Dinner Divas

Of course I totally forgot to put on the red cabbage before taking this picture! I also added light sour cream.

Ingredients:
1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter) (I used whole wheat tortillas because I need to use them for another recipe later this week)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows
Shredded cheese (added)

Directions:

In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.

Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices. (I used my George Foreman and grilled for 5 minutes although I wish I would have only grilled them for 4 because they came out a little too done for us)

Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.

Avocado Lime Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste
Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.Pin It

Pasta e Fagioli

I don't know why I didn't make this sooner! I think I may have been a little intimidated by the name of the dish and never even looked at the ingredients or what it actually is. Sounds kinda stupid now that I think about it. Anyways, I made it and it's really good. The girl I got the recipe from said that it made a lot and she is RIGHT! This made so much that I decided not to make dinner tonight to make sure that we don't waste any leftovers. If you want to make this and freeze it, don't add the pasta to the soup itself. Make it on its own and add it each time you want to eat it. I realized that after I made all of it, but that's ok...we can deal with some leftovers!

Pasta e Fagioli (copy cat Olive Garden)
Adapted from ...and a cookie for dessert

Ingredients:
Cooking spray
1 lb. ground beef
1 small onion, diced (I omitted because I didn't realize my onions had gone bad!)
1/2 of a small 1 lb. bag of baby carrots, chopped
5 stalks of celery, diced (I omitted)
2 (14.5 oz.) cans of diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
1 (32 oz.) carton + 1 (14.5 oz.) can of beef broth
1 1/2 tsp oregano
1 1/4 tsp pepper
2 1/2 tsp fresh parsley, chopped (I used dry)
3/4 tsp Tabasco sauce
1 jar (1 lb. 10 oz.) spaghetti sauce
1 cup dry small pasta (such as ditalini or elbow macaroni) (I used rotini because I had about this much left over)
salt to taste

Directions:
Brown ground beef in oil. Drain if necessary.
Add onion, carrot, celery and diced tomatoes. Simmer 10 minutes.
Add beans, beef broth, oregano, pepper, parsley, Tabasco sauce and spaghetti sauce.
Simmer soup on low for about 30-45 minutes until carrots are almost tender.
Add pasta to pot and simmer on low for about 15-30 minutes until pasta is just shy of al dente. As the soup cools, the pasta will absorb the broth. You can cook the pasta separate and add it to the soup after the soup has cooled.Pin It

Meat Goulash

Does anyone else find the process of cooking relaxing? I used to get really frustrated in the kitchen, especially if things weren't going the way I wanted them to. I have definitely gotten more comfortable in the kitchen since then, and now I look forward to moments in the kitchen. I think I am turning more into my mother everyday! Anyway, Mondays are always a busy day for me and I usually don't get to cook dinner until after 9pm. Yeah, I know...but this is the way my schedule must be at least until I am done with school. Fortunately, my husband works at night so dinner is always done before he gets home! :) Even though I didn't start dinner until 9:45pm I still felt relaxed and liked the fact that I was making dinner instead of grabbing fast food. I got the idea for this meal from one of the girls on the message board...you can read her blog here. I liked this meal because it's definite comfort food and after some snow flurries today it was needed! I think if I make this again I will add some kind of vegetable - like some canned tomatoes because it needed some veggies!

Meat Goulash
Adapted from Rachael Ray

Ingredients:
Salt
1 pound short pasta, such as macaroni, ziti rigate or gemelli (I used elbow macaroni)
1/2 tablespoon extra virgin olive oil (EVOO)
2 slices lean bacon, chopped (I used turkey bacon)
1 pound ground meat (a mixture of beef, pork and veal) (I did NOT use this because frankly, it sounds pretty gross to me - I used ground turkey instead)
2 cloves garlic, finely chopped (I used jarred garlic)
1 small onion, finely chopped
2 teaspoons smoked sweet paprika (I don't have this so I used a combination of paprika and cumin to get the smoky flavor)
Freshly ground pepper
3 large jarred roasted red peppers, drained (The jarred peppers I had were in pieces and not whole so I used about 3/4 of a jar)
3 tablespoons tomato paste
2 cups beef broth
1/2 cup sour cream
A generous handful of flat leaf parsley, finely chopped (I used dried parsley)
A generous handful of fresh dill, chopped (I used dried dill)

Directions:
Bring a large pot of water to a boil, salt the water, add the pasta and cook until al dente. Drain the pasta and set aside.

While the pasta cooks, heat the EVOO, half a turn of the pan, in a large, deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then move the bacon to the side of the pan and add the ground meat, crumbling it. Brown the meat for 3-4 minutes, then add the garlic and onion; season with the paprika and salt and pepper, to taste. Cook until the onion is softened, about 5 minutes.

In a food processor, puree the peppers until smooth and stir into the meat. Add the tomato paste and cook for 2-3 minutes, then stir in the beef broth and simmer for a couple of minutes. Stir in the sour cream and cooked pasta. Top with the parsley and dill.

It kinda looks like slop, but I promise it's good!

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Cheddar-topped shepard's pie

I don't normally make casseroles, but this one looked pretty good so I decided to try it. The combination of flavors in this is great! It didn't taste bland at all which is something I was worried about. It even heated up really well a couple of days later which is nice because I HATE wasting leftovers. Funny, when I lived with my parents I refused to eat them. Additionally, sorry for the crappy pictures but I can't seem to get good light now that it's getting dark earlier.

Cheddar-Topped Shepard's Pie
Adapted from Cooking This and That, originally from Everyday Food


Ingredients:
1 1/2 pounds white baking potatoes, peeled and cut into chunks
coarse salt and ground pepper
1 tablespoons vegetable oil (I used olive oil)
1 1/3 pounds ground beef (I only used 1 pound which was plenty)
6-8 ounces baby carrots, sliced
1/2 large onion, chopped
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup frozen corn
1 cup frozen peas
1/2 cup whole milk (I used non-fat milk)
1 cup shredded white cheddar cheese (I used mild cheddar cheese)

Directions:
Preheat oven to 450 degrees F.

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, 10 to 15 minutes.

Meanwhile, heat a large saute pan over medium-high heat. Add ground beef and cook until no longer pink, about 6 to 8 minutes. Remove beef with slotted spoon to separate bowl and drain saute pan.

Heat 1 tablespoon vegetable oil in same saute pan and add carrots, onion, and thyme. Cook until tender, about 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute.

Add beef back into saute pan. Add 3/4 cup water, corn , and peas. Bring to a boil and simmer 1 minute. Season generously with salt and pepper. Set aside.

Drain potatoes, return to saucepan. Cook over medium, stirring, until liquid had evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1/2 cup cheese. Mash until smooth and season with salt and pepper.

Pour beef filling into greased 2 1/2 quart baking dish. (I used an 8x8 pan because I only have a 1.5 quart baking dish) Drop spoonfuls of potatoes over beef; spread to edges with spatula. Sprinkle with remaining 1/2 cup cheese.

Bake until topping is browned and filling is bubbling, about 20 minutes. (Topping and filling can be made ahead and stored separately.)

Let stand 5 minutes before serving.

Reheated 2 days later!

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Perfect day for soup

I once again used my trusty crock pot and recipe book for dinner tonight. This is another recipe that I've never made before, but thought it sounded pretty good. It did turn out great - hearty and a perfect mix of flavors. I also made some Harry & David cornbread muffins to go with it. A perfect meal for a rainy day!

Fall Harvest Chowder
Adapted from 101 More Things to do with a Slow Cooker by Stephanie Ashcraft


Ingredients:
1/2 pound ground beef, browned and drained (I used ground turkey)
1/2 cup chopped onion (I used a little under 1/4 cup minced)
4 cups water
1 cup diced carrots (I eyeballed it)
1 cup diced celery (I eyeballed it)
1 cup potatoes, peeled and cubed (I eyeballed it)
1 can (28 ounces) diced tomatoes (I used 1 smaller can because that's all I had - and it had plenty of tomatoes)
1 can (8 ounces) tomato puree
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed bay leaves
1 1/2 teaspoons Italian seasoning

Combine all ingredients in greased 4 1/2- 6 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours.





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Football Party

I had friends over to watch the Browns today and I made my classic tortilla chip dip and newly attempted meatballs. The food was good even though the game was not!

Southwest Bean Party Dip
*Adapted from 101 More Things to do with a Slow Cooker by Stephanie Ashcraft

Ingredients:

1/2 to 1 pound ground beef, browned and drained (I used ground turkey instead)
2 cans refried beans
2 cans diced tomatoes and chiles, with liquid
1 package taco seasoning
1 pound Velveeta cheese, cubed

Combine all ingredients in greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat 3-4 hours or on high heat 1 1/2 hours, stirring every 30 minutes until cheese is melted.

Ready to go in the crock pot!

My friend wanted to hold it outside by the lake - even though you can't really see the lake at all! Anyways, here is the dip ready to be served!

Meatballs
*I got this recipe on the boards somewhere (I think) so if it yours please let me know so I can give you credit!

Ingredients:
32 oz. bottle of bbq sauce
32 oz. jar of grape jelly
1 bag of frozen meatballs

Put bbq sauce and grape jelly in large pot over medium to medium-high heat and heat until mixed well. Then put meatballs in and wait for them to get hot.

The ingredients - mostly off-brands to make it a cheap appetizer!

And the result - this was my first time making these and they turned out great!

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