Monday, December 30, 2013

Bite you Back Burgers

This burger patty recipe has few ingredients, but it’s definitely big on flavor. Try this next time you have a craving for something spicy.


·         2 lbs.  Ground beef, preferably medium
·         1/2 cup sweet chili sauce
·         2 tsp.  Chili powder
·         1 tsp.  Salt
·         3 green onions, thinly sliced
The secret to any great burger? Use medium, not the usual lean, ground beef. Then you can pass on the egg-and-bread-crumb routine.


1.       Oil grill and heat barbecue to medium-high.

2.       In a bowl, stir chili sauce with chili powder and salt. Crumble in meat. Add onions. Using your hands or a fork, gently mix. Shape into 8 burgers, each about 1/2 inch (1 cm) thick.

3.       To prevent burgers from puffing up when grilling, use your thumb to make a shallow depression in centre of each. Place on grill. Barbecue with lid closed until burgers are cooked through, 5 to 6 minutes per side.

 Delicious tucked into warm buns with slices of tomato and grilled onions and a slice of cheese.

Happy Cooking

Friday, November 29, 2013

Eve's Enchilada Bake

Skip the fuss of dining out and serve this hearty, ground beef–filled enchilada bake.

These enchiladas are packed with seasoned ground beef, rice, cheese and refried beans. The real highlight of this recipe lies within the enchilada sauce. For this recipe, we are making our own enchilada sauce.  The sauce is basically a salsa/tomato sauce mixture with various seasoning. It is very easy to make and requires only combining ingredients and simmering.  If you want to save time and money you could just buy enchilada sauce from the store.



·         1lb ground beef
·         1 (1.25 ounce) package taco seasoning
·         1 cup water
·         2 cups rice (cooked)
·         1 (16 ounce) can refried beans
·         2 cups shredded cheese (divided)
·         10 (8 inch) flour tortillas

Red Sauce

·         1 tablespoon olive oil
·         2 garlic cloves (minced)
·         1 teaspoon onion (minced)
·         ½ teaspoon dried oregano
·         2 ½ teaspoons chili powder
·         ½ teaspoon dried basil
·         1/8 teaspoon ground black pepper
·         1/8 teaspoon salt
·         ¼ teaspoon ground cumin
·         1 teaspoon dried parsley
·         ¼ cup salsa
·         1 (6 ounce) can tomato sauce
·         1 ½ cups water


1.       To make enchilada sauce- Heat oil in a large saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and set aside.

2.       In a large skillet, brown ground beef over medium heat. Drain. Stir in taco seasoning and water. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Stir in the rice. Cook and stir until the liquid is evaporated. Spread 2 tablespoon refried beans, ¼ cup ground beef mixture, and 1 tablespoon of cheese down the center of each flour tortilla. Roll up and place seam side down in two greased 13×9” baking dishes. Repeat until all tortillas are filled.  Top enchiladas with red sauce and the remaining cheese.

3.       Place into the oven and bake uncovered at 350 degrees for 20-25 minutes or until heated through and the cheese has melted.

Happy Cooking

Wednesday, November 20, 2013

Sloppy Joe Casserole

The pizza crust is bursting with rich, saucy meat and melty cheese, and the edges of the dough get nice and crusty. These are really nice, filling servings too; perfect comfort food for a chilly day!


·         1 lb. lean ground beef
·         1 tablespoon Montreal Steak Seasoning
·         8 oz. white mushrooms, minced
·         1 medium carrot, minced
·         1 medium onion, minced
·         2 cloves garlic, minced
·         1 tablespoon red wine vinegar
·         1 tablespoon Worcestershire sauce
·         1 tablespoon packed brown sugar
·         1 pinch of cayenne pepper
·         15 oz. can of tomato sauce
·         2 tablespoons tomato paste
·         1 (11 oz.) can of refrigerated pizza crust dough
·         1 cup shredded 2% Mozzarella cheese


1.     Pre-heat the oven to 425 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.

2.     Bring a large sauté pan or skillet over medium-high heat and add the ground beef. Break the ground beef up with a spoon or spatula while cooking. Sprinkle with steak seasoning and continue to cook until beef is browned. Add the mushrooms, carrot, onion, garlic, vinegar, and Worcestershire sauce and reduce the heat to medium. Cook for 5 minutes. Add the brown sugar, cayenne pepper, tomato sauce, and tomato paste and stir together. Cover and continue to cook for another 5 minutes.

3.     Unroll your pizza dough and lay it in your prepared baking dish. Push the dough down across the dish and up the sides. Pour the meat mixture from your skillet into the pizza dough. Place in the oven for 12 minutes. Remove from oven and sprinkle the Mozzarella cheese over the top. Place the casserole back in the oven and cook for 5 additional minutes or until cheese is melted and pizza crust is browned.

       Happy Cooking

Monday, November 4, 2013

Chili Meatloaf Bagels

Turn leftover meatloaf into a completely different dish!
A lot of people make meatloaf sandwiches simply by slicing it up and putting it on bread with ketchup, if you’re looking for another idea to turn leftover meatloaf into a completely different dish – try this.
Chili Meatloaf Bagels


·         1/2 cup leftover meatloaf, chopped
·         1/8 cup chili sauce
·         2 miniature bagels split
·         2 slices American cheese, divided
·         4 slices bacon, cooked crisp and crumbled and divided


1.       Mix together meatloaf with enough chili sauce to make it spreadable.

2.       Spread meatloaf/chili sauce mixture over each cut side of bagel. (You should have four halves).

3.       Cut each piece of cheese into 4 squares, should have eight pieces, place two pieces on each bagel.

4.       Sprinkle equal amounts of cooked bacon over cheese.

5.       Place under broiler for 5 to 8 minutes or until cheese is melted and meat mixture is bubbly.

Happy Cooking

P.S. Here’s a great meatloaf recipe ==> moms marvellous meatloaf

Thursday, October 24, 2013

Meatball Parmigiana

Tender, juicy and full of flavor, a good Italian meatball is a beautiful thing.

The secret to the tenderness of these meatballs is almond flour, parmesan cheese and water added to the mix.  The almond flour bulks up the meatball, the cheese adds flavor and more fat, and the water creates steam when heated, which puffs them up and keeps them tender and juicy.


For the meatballs

·         1.5lbs ground beef
·         2 Tb. fresh parsley, chopped
·         3/4 cup grated parmesan cheese
·         1/2 cup almond flour
·         2 eggs
·         1 tsp. kosher salt
·         1/4 tsp. ground black pepper
·         1/4 tsp. garlic powder
·         1 tsp. dried onion flakes
·         1/4 tsp. dried oregano
·         1/2 cup warm water

For the Parmigiana

·         1 cup marinara sauce
·         4 oz. mozzarella cheese


1.       Combine all of the meatball ingredients in a large bowl and mix well. Form into 2″ meatballs. Bake at 350 degrees F for 20 minutes OR fry in a large skillet over medium heat until cooked through.

For the Parmigiana

2.       Place the cooked meatballs in an oven safe dish. Spoon approximately 1 Tb. sauce over each meatball.

3.       Cover with approximately 1/4 oz. of mozzarella cheese each. Bake at 350 degrees F for 20 minutes  or until cheese is golden. Garnish with fresh parsley if desired.

Happy Cooking

Tuesday, October 15, 2013

Easy Ground Beef Skillet

The flavors come alive in this easy skillet supper with ground beef, picante sauce, tortillas and Cheddar cheese - it's a family favorite that's on the table in just 25 minutes.

·         1 pound ground beef
·         1 can (10 3/4 ounces) Condensed Tomato Soup
·         1/2 cup  Picante Sauce
·         1/2 cup water
·         6 flour tortillas (6-inch) cut into 1-inch pieces
·         1/2 cup shredded Cheddar cheese
1.       Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.
2.       Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil.   Reduce the heat to low.  Cook for 5 minutes.  Stir the beef mixture.  Top with the cheese.
Happy Cooking

Wednesday, October 2, 2013

Easy Szechuan Beef Stir Fry

There’s just something satisfying about Szechuan. Any time I see a recipe with Szechuan in the title I have to give it a try. This one is easy to prepare and has some great flavors running through it.

If you like more kick to the recipe -feel free to go ahead and add some more red pepper flakes.


·         1 lb. ground beef
·         1 1/2 teaspoons ginger (minced)
·         1 large onion chopped
·         1 teaspoon red pepper flakes (more or less is fine according to your own taste)
·         2 teaspoons garlic (minced)
·         2 tablespoons cornstarch
·         2 tablespoons soy sauce
·         2 tablespoons sesame oil
·         1/4 cup hoisin sauce
·         3/4 cup beef broth
·         1/2 cup green onion sliced 


1.      In a large skillet or pan, add some oil brown and separate the ground beef. Drain away excess juice and set aside.

2.      Heat the sesame oil in a pan. When the oil is hot begin sautéing the onions, before adding in the garlic, ginger and red pepper.

3.       In a bowl combine the broth and cornstarch and whisk until it forms a smooth mixture.

4.     Pour the broth/cornstarch mix into the pan with the onions and other ingredients. Add the soy sauce and hoisin sauce.

5.    Stir the mixture over heat and bring it to the boil. Add in the ground beef mixture and stir through.

6.    Serve the dish with your favorite pasta or noodle, with some green onions on top for garnish. I like angel hair noodles, but it works well with pretty much any noodle or pasta.

Happy Cooking

Tuesday, September 24, 2013

Delicious Noodle Burger

How to Make Your Own Delicious Noodle Burger

A juicy beef patty topped with green onion and arugula, enveloped between two salty ramen noodle "buns. “Let me tell you …. So Good - Even vegetarians were begging for a bite!!!

We made our own version of the ramen noodle burger — and now you can too.

The Noodle Burger

For one burger, you'll need:

·         1 packet of ramen noodles
·         1 beef patty
·         1 egg, vegetable oil, green onion, arugula, soy sauce and ketchup.


1.       Prepare the ramen according to the package's instructions. Drain off excess liquid and let cool for 15 minutes.

2.       Mix the egg into the ramen until thoroughly blended.

Form the noodle "buns."

1.       Spray the inside of two deep, flat-bottom bowls with cooking spray and divide the ramen-egg mixture equally among them. Press the noodles into the bottoms of the dishes to form discs, then cover with saran wrap.

2.       Weight the "buns" with a heavy glass, can or jar.
Soup cans and jam jars work well here. Place both bowls in the refrigerator for about 30 minutes.
Heat 1 tablespoon oil in a non-stick skillet on medium-high heat.

3.       Remove the bowls from the refrigerator, remove the saran wrap and invert one of the "buns" over the pan.
Cook for 4 to 5 minutes until golden brown on one side. Then flip.
After you've flipped it, you should only need about 2 to 3 minutes more to cook it

4.       Slice green onion.

5.       Prepare the beef patty to your liking and top with arugula, green onion, soy sauce, ketchup and whatever else you like.

6.       Wrap in wax paper for easier eating, and serve hot. 

Happy Cooking

Wednesday, September 18, 2013

Homemade “Hamburger Helper”

In 30 minutes or less, This Homemade hamburger helper is full - flavored and easy to make!

Homemade Hamburger Helper


·         1-1/4 lb. lean ground beef
·         2 Tbsp. olive oil
·         2 1/2 cups fat-free milk
·         1 1/2 cups hot water
·         2 cups dry farfalle pasta
·         2 Tbsp. cornstarch
·         1 Tbsp. chili powder
·         2 tsp. garlic powder
·         3/4 tsp. salt
·         3/4 tsp. smoked paprika
·         1/4 tsp. cayenne pepper
·         Pinch crushed red pepper flakes
·         1 1/2 cups shredded Mexican cheese blend



1.     Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking meat apart with a wooden spoon while it cooks. Drain.

2.     Add the milk, water, pasta, cornstarch, and spices; stir to combine. Bring to a boil and turn the heat down to low and simmer. Cover and cook for 10-12 minutes, or until the pasta is al dente. Add the cheese and stir to combine. Serve immediately.

Happy Cooking

Thursday, September 12, 2013

Cam’s Easy Pizza Pasta Casserole

A culinary innovation? May be not, but this five star recipe is easy, tastes good, versatile, and appeals to a wide variety of people. It makes 2 large (9x13) casseroles or 4 small ones; I often divide it in fourths and freeze 3.

Cam's Easy Pizza Casserole

·         2 lbs. ground beef
·         1 large onion, chopped
·         1 clove garlic, minced
·         1 teaspoon Italian seasoning
·         2 tablespoons olive oil
·         2 (26 ounce) jars spaghetti sauce
·         16 ounces rotini pasta, cooked and drained
·         5 cups shredded mozzarella cheese (20 oz.)
·         8 ounces sliced pepperoni
1.       Brown ground beef, onion, garlic and seasoning in oil.
2.       Drain.
3.       Stir in pasta, spaghetti sauce and 3 cups cheese.
4.       Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
5.       Sprinkle with remaining mozzarella.
6.       Top with pepperoni.
7.       Cover and freeze up to 3 months.
8.       To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
9.       To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40  minutes, till hot.
Happy Cooking

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