Thursday, January 31, 2013

Barb’s BBQ Ground Beef Pizza

Am pretty sure your family and friends will enjoy this and especially MOM! - after all, the ingredients are pretty much pantry staple. So here's a quick BBQ Ground Beef Pizza for those nights when you fancy Pizza but want to make one at home. I use the store bought pizza crust for this but no one will stop you if you want to make your own too!


·         1 lb. ground beef
·         1 medium onion, chopped
·         2 (10-12 inch) pizza crust, store-bought or homemade
·         1 cup barbecue sauce*
·         2 cups of grated cheese (mozarella or sharp cheddar or a combo of both - this is good for 1  pizza crust)
·         *I often use Texas Bold but you can use your favorite barbecue sauce or make your own.


1.       Preheat the oven according to the pizza manufacturer's instruction.

2.       Spray some non-stick cooking oil on a heated frying pan. Brown the ground beef. Crumble with a fork as you brown it to separate the meat. Stir in the chopped onion and cook for about 2-3 minutes. Add the barbecue sauce. Stir it in to ensure that all the beef are coated with the sauce. Simmer on low heat uncovered for about ten minutes. Drain the beef if necessary.

3.       Divide the beef mixture into two (if using two crusts). I usually freeze half of the sauce for later use and only do 1 pizza since we are only a small family of 4.

4.       Spread all but 3 tablespoons (set it aside) of the beef mixture on the pizza crust. Sprinkle the cheese all over the sauce. Use the left over beef as topping for the pizza.

5.       Bake in the oven according to the pizza manufacturer's instruction (approximately 10-12 min. with a temp range between 400F - 450F)

Enjoy a slice or two! Great with some salad on the side!

Happy Cooking

Wednesday, January 23, 2013

Pizza Burgers

Pizza burgers are usually a kid's favorite, but by adding spices and cheese to the meat and serving them on English muffins, they've become a favorite for adults too.


·         1 lb. lean ground beef
·         1 medium onion, chopped
·         Drizzle of canola/vegetable/olive oil
·         1 can tomato soup
·         1/4 cup  water
·         1 tablespoon  pizza or Italian seasoning
·         4 English muffins, split into 8
·         3 tablespoons  butter
·         1 tablespoon garlic salt
·         32 pepperoni slices
·         2 cups mozzarella cheese


1.       Start by adding the onions and a drizzle of oil in a large skillet on medium high heat.  Heat through.  Add the ground beef and cook all the way through.  Once the meat is cooked, add the tomato soup, water and pizza seasoning.  Reduce to low and let simmer.

2.       While the meat and sauce are simmering, preheat the oven on broil and spread the butter evenly on each English muffin half.  Sprinkle with garlic salt and top each with 4 slices of pepperoni.  Pop these under the broiler on a cookie sheet for about 2 minutes or until they begin to brown just on the edges.

3.       Take out of the oven and top each English muffin with about 1/4 cup of the meat and sauce mixture.  Top each of those with the cheese.  Place back under the broiler for another 2-3 minutes or until the cheese turns golden brown and bubbly.

Happy Cooking

Sunday, January 20, 2013

Maria’s Meatball Subs

These meatball subs are really easy to make, taste fantastic and one can easily freeze the meatballs + sauce for a quick week night meal!


·         1 pound ground beef
·         3/4 cup bread crumbs
·         2 teaspoons dried Italian seasoning
·         2 cloves garlic, minced
·         2 tablespoons chopped fresh parsley
·         2 tablespoons grated Parmesan cheese
·         1 egg, beaten
·         1 French baguette
·         1 tablespoon extra-virgin olive oil
·         1/2 teaspoon garlic powder
·         1/2 teaspoon onion powder
·         1 pinch of pepper, or to taste
·         1 (14 ounce) jar spaghetti sauce
·         4 slices provolone or mozzarella cheese


1.     Preheat the oven to 350 degrees F (175 degrees C).

2.     In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.

3.     Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder, onion powder, salt and pepper. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.

4.     While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with shredded mozzarella cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

Happy Cooking

Monday, January 14, 2013

The Bubba Burger

With avocado, bacon and cheddar. This burger is hearty, juicy and delicious. It was just what the doctor ordered.


·         1 pound ground beef
·         8 slices bacon
·         1 teaspoon Worcestershire sauce
·         1 or 2 dashes Tabasco sauce
·         1/4 teaspoon dried thyme leaves
·         Salt and freshly ground black pepper, to taste
·         Vegetable oil, for grilling
·         4 slices Cheddar cheese
·         4 hamburger buns, toasted, for serving
·         Thinly sliced ripe tomato, for garnish
·         Thinly sliced red onion, for garnish
·         Sliced ripe avocado, for garnish
·         Boston lettuce leaves, for garnish


1.       If you will be grilling the burgers, preheat a barbecue grill to medium-high.

2.       While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)

3.       Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.

4.       When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 5 minutes. Turn them over and grill for another 5 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 5 minutes per side, adding the cheese as described.)

5.       Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.

Happy Cooking

Sunday, January 13, 2013

Game Day Beef & Cheddar Nachos

This easy-to-make nacho dish is a Perfect game-day (or any day) food.

Exactly what you're looking for in nachos: chips, ground beef, melty cheese, salsa, and a jalapeño zap.


·         1/2 pound lean ground beef
·         1/2 cup diced red bell pepper
·         2 cloves garlic, minced
·         1/2 cup salsa
·         7 to 8 cups (7 oz.) sturdy tortilla chips
·         1-3/4 cups (7 oz.)  Traditional Cut Shredded Sharp Cheddar Cheese, divided

Optional toppings: diced ripe avocado, sliced pickled jalapeno peppers, chopped cilantro and additional salsa


1.      Cook and stir meat with bell pepper and garlic in large skillet over medium heat until meat is no longer pink. Stir in salsa; simmer 5 minutes.

2.      Arrange tortilla chips in single layer on foil-lined 12-inch pizza pan or large rimmed baking sheet. Sprinkle 1 cup cheese over chips. Spoon meat mixture over chips; top with remaining cheese.

3.      Bake in a preheated 375°F oven 12 to 14 minutes or until heated through and cheese is melted. Top as desired.

Happy Cooking

Wednesday, January 9, 2013

Marvellous Mushroom Melts

These patty melts are a delicious weeknight dinner … They are quick to make and sooo tasty!


·         1 pound ground beef
·         Cooking spray
·         1 tablespoon olive oil
·         1/4 cup thinly sliced yellow onion
·         1/8 teaspoon salt
·         1/8 teaspoon black pepper
·         1 (8-ounce) package sliced cremini mushrooms
·         1 1/2 teaspoons all-purpose flour
·         1/4 cup dark beer (such as porter)
·         8 (1.1-ounce) slices rye bread
·         4 (3/4-ounce) slices reduced-fat provolone cheese


1.       Heat a large non-stick skillet over medium-high heat. Shape beef into 4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.

2.       Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.

3.       When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.

Happy Cooking

Thursday, January 3, 2013

Linda’s Lazy Cabbage Rolls

Cabbage Rolls are delicious treats, but time consuming. If you don't want to slave away in the kitchen like Grandma did, try these lazy cabbage rolls.

·         1 lb. Ground Beef
·         1 lb. Cabbage, finely shredded and cut into short pieces
·         ½ Cup Rice
·         1 Medium Onion, finely chopped
·         2 Eggs
·         Salt, pepper to taste
For the sauce:
·         ½ cup Sour cream
·         ¼ cup Tomato sauce or simple ketchup
·         Salt, pepper
·         Sour cream for serving
1.       Sauté the onion in a little bit of oil until the onion is soft and caramelized; alternatively, for an even lazier version, raw onion can be used.
2.       Mix the ground beef, shredded cabbage, uncooked rice, salt and pepper, onion and eggs together.
3.       Form the meatballs with your hands and place them in a baking dish.
4.       Bake for about 35 minutes at 375F.
5.       Make the sauce by mixing the sour cream with the tomato sauce (or ketchup) and pour the sauce over the meatballs. Bake for another 20 minutes.
6.       Serve with sour cream.
Happy Cooking

Wednesday, January 2, 2013

Spicy Slow-Cooked Chili

"This spicy and satisfying chili is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl."


·         2 pounds ground beef
·         2 (16 ounce) cans kidney beans, rinsed and drained
·         2 (14.5 ounce) cans diced tomatoes, drained
·         1 (8 ounce) can tomato sauce
·         2 onions, chopped
·         1 green bell pepper, chopped
·         2 cloves garlic, minced
·         3 tablespoons chili powder
·         1 tablespoon cayenne pepper
·         2 teaspoons salt
·         1 teaspoon ground black pepper
·         1/2 cup shredded Cheddar cheese


1.       Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.

2.       Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.

3.       Garnish each serving with Cheddar cheese.

Happy Cooking
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