Sam’s Spiced Beef Cobbler

A Fabulous dish!  Amazing and soo tasty.

Ingredients:

·         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)

Preparation:

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 ☺

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.

Ingredients:

·         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

Preparation:

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 ☺

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.

Ingredients:

·         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)

Preparation:

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 ☺

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.

Ingredients:

·         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

Preparation:

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 ☺