Friday, June 29, 2012

Canada Day Recipe: Sliders

These burgers are perfect for Canada Day bbq. They are extremely moist and flavorful due to the hoisin sauce.  Serve these on miniature hamburger buns and add some sautéed onions.


·         1 lb. extra-lean ground beef

·         1/4 cup dry breadcrumbs

·         1/4 cup chopped green onion

·         3 tbsp. chopped cilantro or parsley

·         4 tbsp. hoisin sauce

·         2 tsp. minced garlic

·         1 tsp. minced fresh ginger

·         1 egg

·         2 tbsp. water

·         1 tsp. sesame oil


1. Heat the barbecue to high and spray with cooking oil, or preheat the oven to 450°F.

2. Combine the beef, breadcrumbs, green onion, cilantro or parsley, 2 Tbsp. of the hoisin sauce, garlic, ginger and egg in a bowl. Mix thoroughly and form into 10 mini burgers.

3. Whisk the water, remaining 2 Tbsp. hoisin sauce and sesame oil together in a small bowl.

4. Brush half of the sauce over the burgers.

5. Barbecue, or place on a rack on a baking sheet and bake for 10 to 15 minutes (until no longer pink in the center). Turn the patties once, halfway through, and brush with the remaining sauce. Serve on mini hamburger buns, if desired, and garnish with sautéed onions.

Happy Cooking

Wednesday, June 27, 2012

Easy Chinese Hamburger recipe

Hamburgers with a difference!  You will always make them once you have tried them.


·         1 lb. ground beef 

·         ½ onion (chopped)

·         ½ cup water chestnut (chopped)

·         2 scallions (thinly sliced)

·         ½  tsp. salt

·         ¼  tsp. pepper

·         2 tbsps. oyster sauce

·         2 tbsps. soy sauce

·         2 tbsps. canola oil

·         1 tbsp. sesame oil


1.       Mix all ingredients together in large bowl (mixing with your fingers works best).

2.       Shape into burgers and fry or grill until done to your taste.

3.       Don’t forget to add your favorite fixings.

Happy Cooking

Tuesday, June 19, 2012

Sams Ground Beef Quiche

"This hearty quiche is perfect to serve overnight guests because it's so easy to make. Your guests will love the delicious combination of beef and Swiss cheese."


·         1/2 pound ground beef

·         1/2 cup chopped onion

·         1/2 teaspoon salt

·         1/2 teaspoon dried oregano

·         1/2 teaspoon garlic powder

·         1/4 teaspoon pepper

·         3 eggs

·         1/2 cup milk

·         1/2 cup mayonnaise

·         1 cup shredded Cheddar cheese

·         1 cup shredded Swiss cheese

·         1 (9 inch) unbaked pastry shell


1.       In a skillet, cook ground beef and onion until beef is browned and onion is tender; drain. Stir in salt, oregano, garlic powder and pepper.

2.        In a bowl, beat eggs, milk and mayonnaise, stir into meat mixture. Fold in cheeses. Pour into pastry shell.

3.        Bake, uncovered, at 350 degrees F or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Happy Cooking

Sunday, June 17, 2012

West Coast Macaroni and Cheese with Meatballs.

A smooth and surprising macaroni and cheese recipe with savory Mexican meatballs that will make you say 'Ole! Give me more!'


·         1 (8 ounce) package elbow macaroni

·         3/4 pound lean ground beef

·         2 teaspoons chopped jalapeno pepper

·         2 teaspoons olive oil

·         2 teaspoons butter

·         1/4 cup cream

·         1 cup sour cream

·         4 cups shredded Cheddar cheese

·         2 cups cottage cheese

·         1/2 teaspoon chopped garlic

·         2 tablespoons chopped fresh cilantro

·         salt and white pepper to taste

·         1 cup canned diced green chiles


1. Preheat oven to 325 degrees F. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

2. In a large bowl, mix ground beef with onion, garlic and chopped jalapeno pepper. Roll into small, 1 inch meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs, and cook until browned on all sides, then remove to drain on a paper towel-lined plate. The meatballs do not need to be thoroughly cooked at this point as they will finish cooking in the oven.

3. While the meatballs are cooking, melt the butter in a large saucepan over medium heat. Gently cook the butter until it begins to brown, and acquires a nutty fragrance, about 1 minute. Stir in the cream, sour cream, Cheddar cheese, cottage cheese, garlic, and cilantro. Bring to a simmer, stirring constantly until the cheese has melted. Season to taste with salt and white pepper.

4. Stir the cooked macaroni and diced chiles into the cheese sauce, and pour into a 9x13 inch baking dish. Slice the meatballs in half, and place onto the pasta cut-side down.

5. Bake in preheated oven until the cheese sauce is bubbly, and the meatballs are no longer pink in the center, about 25 minutes.

Happy Cooking

Monday, June 11, 2012

Dars Beef Stroganoff

Simply delicious! It contains ingredients I usually have on hand – a great crowd pleaser!


·         1 pkg. wide egg noodles (1 lb.)

·         1 pkg. lean ground beef

·         2 cans of cream of mushroom soup

·         2 cans of water

·         2 green onions, chopped

·         2 tbsp. self-rising flour

·         Salt

·         Dried parsley

·         Paprika

·         Dried basil


1.       Preheat pan to medium high and add beef. Break up with a spoon but you don't have to be perfect with it, this is a really rustic meal.

2.       Add onions, a little paprika, and cook till brown. Meanwhile heat water in a large pot for the noodles. I turn the heat to high and then add a good deal of salt when the water is boiling rapidly, add the noodles.

3.       After the beef is done, remove from the pan. Drain any excess grease. Then add the mushroom soup and water. Whisk together till the soup is thoroughly mixed. Add flour and whisk really well to cook the flour out, let simmer and the flour will thicken the gravy.

4.       Check the noodles for them to be al dente, about 7 minutes. Drain them and add to the gravy. Add meat back in and mix carefully to get the gravy coated all over. Drizzle with dried herbs and serve hot!

       Happy Cooking

Thursday, June 7, 2012

Easy Ground Beef Casserole

This Ground Beef casserole is always a good choice for busy week night family meals. It’s easy, quick and won’t break the budget.


·         1 to 1 1/2 pounds lean ground beef, browned
·         1/2 cup chopped onion
·         Salt and pepper
·         3 large potatoes, sliced
·         2 Carrots, shredded
·         1 can cream of mushroom soup
·         1 cup shredded Cheddar cheese


1.       Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish.

2.       Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots.

3.       Bake at 350° F. for 40 to 50 minutes, or until potatoes are tender.
4.       Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.

Happy Cooking

Saturday, June 2, 2012

Best Ever Easy Barbecue Burgers

These grilled burgers taste like gourmet, infused with a saucy blend of sweet onion, garlic, pepper, tomato, steak sauce and crispy bread crumbs, and are sure to turn your next BBQ  into one to remember.


·         2 pounds ground beef

·         1 sweet onion, chopped

·         1 green bell pepper, chopped

·         4 cloves garlic, peeled and crushed

·         1 tomato, chopped

·         2 tablespoons steak sauce

·         1/4 cup dry bread crumbs

·         Salt and pepper to taste


Preheat an outdoor grill for high heat and lightly oil grate.

In a blender, gradually place sweet onion. Green bell pepper, garlic and tomato. Blend into a thick liquid. Mix steak sauce into the mixture.

Pour the blended mixture into a large bowl. Place ground beef into the bowl, and thoroughly mix together. Set aside approximately 15 minutes.

Mix again if liquid is present, and then gradually introduce dry bread crumbs until the ground beef mixture is firm enough to form hamburger patties. Salt and pepper to taste.

Form the ground beef mixture into hamburger patties. Cook on the prepared grill to desired doneness.
Happy cooking

Friday, June 1, 2012

Mia’s Meatball Frittata

Here’s an easy frittata recipe for you to enjoy hot or cold.

Preheat oven to 350 degrees F.


·         4-6 cooked meatballs, cut in half
·         4Tsp. olive oil
·         2 small potatoes diced
·         Salt and fresh ground pepper
·         1/2 cup onion, diced
·         1/2 cup each green (or red) pepper, zucchini, and asparagus, chopped
·         2 cloves garlic, minced
·         3-4 cherry tomatoes, sliced, optional
·         6 eggs
·         1/2 cup Parmesan cheese, divided (you'll use some for garnish later)
·         Generous sprinkle of dried thyme


1. In a large, deep oven-safe skillet, heat olive oil over medium heat and add potatoes.  Sprinkle with salt and pepper to taste.  Cook, stirring a time or two, for 3 minutes or so.  Add onion, green peppers, zucchini, and asparagus.  Again, lightly season with salt and pepper.

2. Cook vegetables until potatoes are nearly tender and add garlic.  Cook stirring, another minute or two.

3. Stir in cherry tomatoes and cooked meatballs. Heat through.

4. In a medium bowl, beat eggs with a pinch of salt and pepper.  Pour the seasoned eggs into the skillet on top of the vegetables and sprinkle all with half of the Parmesan cheese.  Add thyme.  Let cook stove-top until eggs are about half-way cooked.

5. Carefully move skillet to oven and bake until eggs are set and frittata is browning.  Oven time will depend on how long the eggs were cooked stove-top, but check in 3-4 minutes.  Do not overcook. 

6. Turn out onto a large cutting board and let sit 2 minutes or so before cutting into two pieces.  You can also serve right from the pan.  Sprinkle the remaining Parmesan cheese over the frittata as you plate or at table.  

Happy Cooking

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