Sunday, April 29, 2012

Easy BBQ Shepard’s Pie

This easy-to-make favorite comfort food is a hearty main dish full of colorful vegetables. Your family will request it every night of the week!


·         1 lb. ground beef

·         2 cups hot mashed potatoes

·         2 cloves garlic, minced

·         4 oz. (1/2 of 8-oz. pkg.)  Cream Cheese, cubed

·         1 cup  Shredded Cheddar Cheese, divided

·         3/4 cup Barbecue Sauce mixed with 1/2 tsp. onion powder for the gravy.

·         4 cups frozen mixed vegetables, thawed


Heat oven to 375ºF.

Brown meat in large skillet; drain.

Mix potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended.

Combine meat, vegetables and gravy; spoon into 9-inch square baking dish.

Cover with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.

Happy Cooking 

Saturday, April 28, 2012

Beef Mexicana

This quick and easy skillet dinner is ready in 25 minutes! Serve your family this beef and vegetable dish with taco seasoning flavor – Mucho Delicious!


·         1 lb. extra-lean (at least 90%) ground beef

·         1 small onion, chopped (1/2 cup)

·         1 can (14.5 oz.) diced tomatoes, undrained

·         1 can (4.5 oz.) chopped green chiles, undrained

·         1 package (1.25 oz.) 40%-less-sodium taco seasoning mix

·         2 cups frozen whole kernel corn (from 1-lb bag), thawed

·         1 1/2 cups water

·         1 cup shredded reduced-fat Cheddar cheese (4 oz.)

·         2 tablespoons chopped fresh cilantro, if desired

·         2 tablespoons sliced ripe olives, if desired


 In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

 Stir in tomatoes, chiles, taco seasoning mix, corn and water. Heat to boiling. Cover; reduce heat to low. Simmer 5 to 7 minutes, stirring occasionally.

Sprinkle cheese over mixture. Cover; cook 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro and olives.

Happy Cooking

Tuesday, April 24, 2012

Happy Granma’s Cabbage Rolls

There’s never left overs when these get served!

These cabbage Rolls are made with cabbage leaves filled with ground beef and rice, with tomato sauce.


•12 cabbage leaves

•1 pound ground beef

•3/4 cup cooked rice

•1/2 cup finely chopped onion

•1 egg

•1 teaspoon salt

•1 teaspoon pepper

•1/2 cup milk


•1 cans (8 ounces) tomato sauce

•1 can (14.5 ounces) diced tomatoes, undrained

•3 tablespoons sugar

•2 tablespoons vinegar

•1/2 cup water

•2 tablespoons cornstarch mixed with 1/4 cup cold water


Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well.

 For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.

For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes.

Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.

 Serves 6.

Happy Cooking

Monday, April 23, 2012

Sonya’s Beef and Spaghetti Pie

Deceptively Delicious – Easy to make.


       •      6 ounces of uncooked spaghetti

       •       2 eggs, lightly beaten

       •       1/4 cup grated Parmesan cheese

       •       1 pound lean ground beef

       •       1 small onion, chopped

       •       8 ounces sliced mushrooms

       •       1 jar (approximately 16 ounces) spaghetti sauce

       •       1 can (11 to 15 ounces) whole kernel corn, drained

       •       1 green bell pepper, cut in rings

       •       1 cup shredded mozzarella cheese


 Cook spaghetti as package directs; drain and rinse with cool water.

Combine spaghetti, eggs, and Parmesan; toss lightly; place in a greased deep-dish pie plate. Press over the bottom and up sides of pan to form a "crust."

 In a large skillet over medium heat, brown ground beef with onion and mushrooms; drain. Stir in spaghetti sauce and corn. Spoon beef-sauce mixture over spaghetti "crust."

 Top with bell pepper and sprinkle with mozzarella cheese. Bake at 350° for 25 minutes.

 Serves 4 to 6.

Happy Cooking 

Friday, April 20, 2012


Bring on the napkins! These are tangy, sweet, and sloppy -- just the way you like them -- but with a delectable hint of smokiness. If you don't have smoked paprika (also called pimenton) or chipotles (which are smoked jalapenos), try substituting half a teaspoon of liquid smoke.


·         1 pound ground beef

·         1/2 cup chopped onion

·         1 clove garlic,, finely chopped

·         1 teaspoon sweet paprika

·         1 teaspoon smoked paprika

·         1/4 teaspoon chipotle powder, (or 1/2 teaspoon canned chipotles)

·         1 cup ketchup

·         1 tablespoon balsamic vinegar

·         1 tablespoon Worcestershire sauce

·         3 tablespoons brown sugar

·         4  hamburger buns


In a large skillet over high heat, sauté the beef, onions, and garlic until the beef is cooked and browning, and all the liquid has boiled off (around 10 minutes).

 Turn the heat down to low, and then add the spices and cook, stirring, for a few seconds.

Stir in the remaining ingredients, then partially cover and simmer over low heat for 30 minutes, stirring frequently to prevent scorching.

 Divide the mixture among the buns and serve.

Happy Cooking 

Thursday, April 19, 2012

Hearty Chili con Carne

Nothing beats this easy, hearty dish when you’re hungry.

·         1 lb. lean ground beef 
·         1 onion , chopped
·         1 celery stalk , chopped
·         1 carrot , chopped
·         3 cloves garlic , minced
·         1 tbsp. chili powder
·         1/2 tsp. dried thyme
·         1/4 tsp. salt
·         1/4 tsp. pepper
·         1/4 tsp. dried oregano
·         4 tsp. hot pepper sauce
·         1 can (28 oz./796 mL) diced tomatoes
·         1 can (7 oz.) tomato paste
·         1 can (19 oz./540 mL) red kidney beans , drained and rinsed
·         2 tbsp. minced fresh parsley

In Dutch oven, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes. Drain off fat.
Add onion, celery, carrot, garlic, chili powder, thyme, salt, pepper, oregano and hot pepper sauce; fry, stirring occasionally, until onion is softened, about 4 minutes.
Stir in tomatoes, tomato paste and kidney beans; bring to boil. Reduce heat and simmer until thickened, about 20 minutes.
Top with grated cheese.
Happy Cooking 

Monday, April 16, 2012

Moms Marvellous Meatloaf

For many, meat loaf is an ultimate comfort food, bringing back pleasant childhood memories of family meals.This mouth-watering meatloaf is a favorite in our house. Enjoy!


·         1 lb. ground beef
·         1 lb. ground pork
·         1 cup chunky salsa
·         ½ cup parsley
·         ½ cup of bread crumbs
·         2 large eggs
·         2 tbs. of soya sauce
·         1 cup shredded cheese
·         2 tbs. spoons of chili powder
·         1 large onion ( minced )
·         Pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine all ingredients. Season with pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. Bake at 350 degrees F (175 degrees C) for 1  1/4hour.
Let meatloaf sit for 5 minutes before removing from pan to serve. 

Happy Cooking J

Tuesday, April 10, 2012


A tasty recipe for a whole meal or just a snack.

·         125 ml (1/2 cup) breadcrumbs
·         1 small onion, finely chopped
·         45 ml (3 tablespoons) olive oil
·         350 g (3/4 lb) lean ground beef
·         350 g (3/4 lb) lean ground pork
·         60 ml (1/4 cup) milk
·         1 egg
·         1 pinch ground allspice
·         30 ml (2 tablespoons) butter
·         30 ml (2 tablespoons) unbleached all-purpose flour
·         250 ml (1 cup) chicken or beef broth
·         60 ml (1/4 cup) 35% cream
·         Salt and pepper  to taste

1. In a large nonstick skillet, dry roast the breadcrumbs, stirring constantly. Set aside in large bowl.
2. In the same skillet, soften the onion in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Pour into the bowl with the breadcrumbs and combine. Let cool.
3. Add the ground meat, milk, egg, and spices to the breadcrumbs mixture. Stir to combine. Season with salt and pepper.
4. Roll each meatball with about 22.5 ml (1 1/2 tablespoons) of the meat mixture. Set aside on a plate.
5. In the same skillet, brown the meatballs, half at a time, in the remaining oil and butter. Set aside on a plate.
6. Sprinkle the flour over the hot fat and cook for 2 minutes, stirring until the mixture turns golden brown. Add the broth and cream and bring to a boil, stirring with a whisk. Add the meatballs. Cover and simmer gently for about 5 minutes or until the meatballs are cooked. Add some broth, if needed.
7. Serves 4
Happy cooking.

Tuesday, April 3, 2012


It's quick, easy and takes only 30 minutes.

 1 Lb. ground beef
 8 oz. mozzarella slices
 1 15 oz. can tomato sauce
 1/4 Cup grated Parmesan cheese
 2 Cup biscuit mix
 1 Tsp. oregano leaves
 1 Egg 1 12 oz. can sliced mushrooms
 2/3 Cup milk

Heat oven to 400 degrees F. Brown meat in large skillet. Drain off fat. Stir half the tomato sauce and the oregano leaves into meat, heat to boiling. Reduce heat and simmer uncovered 10 minutes. Meanwhile, combine biscuit mix, egg and milk. Mix well and set aside 3/4 cup of the mixture. Spread the remaining batter in a greased 9X9X2 inch baking pan. Spread remaining tomato sauce evenly over batter. Layer 4 slices of cheese, the meat mixture, mushrooms and remaining cheese slices on batter. Spoon reserved batter on top. Sprinkle with Parmesan cheese. Bake uncovered until golden brown, 20 - 25 minutes. Cool 5 minutes then cut into squares. Makes 5 to 6 servings.
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