Thursday, October 25, 2012

Sam’s Spiced Beef Cobbler

A Fabulous dish!  Amazing and soo tasty.


·         1 pound ground beef
·         1 medium onion, chopped
·         4 tablespoons vegetable oil
·         2 garlic cloves, finely chopped
·         1 teaspoon sugar
·         1/2 teaspoon ground cinnamon
·         1/2 teaspoon cayenne
·         1/4 teaspoon ground allspice
·         1/4 teaspoon black pepper
·         3/4 teaspoon ground ginger
·         1 1/4 teaspoons salt
·         1 (14- to 15-ounce) can diced tomatoes in juice
·         2/3 cup yellow cornmeal
·         1/3 cup all-purpose flour
·         1 teaspoon baking powder
·         1/3 cup whole milk
·         1 large egg
·         2 ounces coarsely grated sharp Cheddar (1/2 cup plus 2 tablespoons)


1.       Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.

2.       Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.

3.       While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese.

4.       Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate.

5.       Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.

Serve cobbler warm.

Happy Cooking

Wednesday, October 17, 2012

Beef & Bean Chile Verde

Chile Verde is usually a slow-cooked stew made with pork, but this is a fast weeknight version with quick-cooking ground beef and store-bought green salsa.

Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.


·         1 pound 93%-lean ground beef
·         2 teaspoons ground cumin
·         1 large red bell pepper, chopped
·         1/4 teaspoon cayenne pepper, or to taste
·         1 large onion, chopped
·         1 16-ounce jar green salsa, green enchilada sauce or taco sauce
·         6 cloves garlic, chopped
·         1/4 cup water
·         1 tablespoon chili powder
·         1 15-ounce can pinto or kidney beans, rinsed


1.       Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes.
2.       Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.
3.       Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
4.       Stir in beans and cook until heated through, about 1 minute.

Happy Cooking

Thursday, October 11, 2012

Superfast Salisbury Steak

For a lean and tasty ground beef alternative, this dish will bring cheers to the table and can be made in less than 25 minutes.


·         3/4 pound ground beef
·         1/3 cup dry breadcrumbs
·         2 large egg whites
·         Cooking spray
·         3/4 cup water
·         3 tablespoons tomato paste
·         2 tablespoons Madeira wine or dry sherry
·         1 1/2 teaspoons Worcestershire sauce
·         1/4 teaspoon freshly ground black pepper
·         1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)


1.       Combine first 4 ingredients.

2.       Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes.

3.       Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).

Happy Cooking

Thursday, October 4, 2012

Cavatappi with Ground Beef and Chili-Style Tomatoes

This dish is similar to American chop suey, one of my favorite comfort foods. The chili-style tomatoes and Cajun seasoning give it an extra burst of flavor. If you don't have the cavatappi pasta, macaroni, mini penne, or similar pasta will work just as well.

·         6 ounces elbows, mini penne, or cavatappi pasta, about 1 1/2 to 2 cups dry
·         1 pound ground beef
·         1 cup chopped onion
·         3 cloves garlic, minced
·         1/4 cup diced green bell pepper
·         1 can (14.5 ounces) zesty chili-style tomatoes, diced
·         1 can (14.5 ounces) tomatoes, diced
·         1 teaspoon seasoned salt blend or Cajun seasoning blend
·         1/4 teaspoon dried leaf oregano or Italian seasoning blend
·         3 tablespoons tomato paste
·         2 tablespoons water
1.       Cook pasta in boiling water following package directions. Rinse and drain; set aside.
2.       In a skillet over medium heat, brown the ground beef with chopped onion. Add garlic and bell pepper; cook, stirring, until green pepper, is just tender. Add chili-style tomatoes and diced tomatoes, along with the seasonings, tomato paste, and water. Bring to a simmer and cook for 1 minute. Stir in pasta and heat through.
Happy Cooking
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