Cheeseburger Sliders

 It's been awhile! I haven't been trying too many new things lately. Now that my family is getting older and I only have two kids at home, I'm not making as many big dinners, and most of what I make is quick and easy. But when I find a recipe that I keep going back to, I have to add it to the blog just to make it easier for myself to find again. This is one of those recipes. 

Cheeseburger Sliders
adapted from Natasha'sKitchen.com

1 lb. lean ground beef
1/4 TBSP olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 large yellow onion, finely diced
2 TBSPs mayo
6 oz medium cheddar, shredded (can also use slices)
1 pkg of 12 Hawaiian rolls
1 TBSP unsalted butter, melted, plus more to grease baking sheet
1 tsp sesame seeds

Pickle slices

1. Preheat oven to 350˚F. Butter the bottom of a rimmed baking sheet.

2. In a large skillet over medium/high heat add olive oil. Add diced onion then ground beef and break up with a spatula. Season with salt, pepper, and garlic powder. Cook over medium/high heat until beef is browned, then remove from heat. Tilt skillet to spoon off and discard excess fat. Stir in mayo.

3. Cut buns in half. Place bottom half of rolls on buttered baking sheet. Spread ground beef mixture evenly over the rolls. Cover the ground beef with 6 oz of shredded cheddar.

4. Place the top of buns, cut-side down, over the burgers. Brush tops with melted butter and immediately sprinkle tops with sesame seeds. Bake at 350˚F for 12-15 minutes, or until cheese is melted and tops are golden brown. Serve with pickle slices.

Slow Cooker French Dip Sandwiches

I saw this recipe on Instagram and it looked delicious, so I added it to my menu plan last week. It did not disappoint. I made a couple changes to how I cooked it, which I noted at the bottom. I'm already looking forward to eating this again!

Slow Cooker French Dip Sandwiches

ohsweetbasil.com

3 pound tri tip steak

1/2 cup soy sauce

1 15 oz can beef broth

1 bay leaf

1/2 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

Hoagie Rolls

Cheese slices

1. Remove and discard the fat from the roast. Place the trimmed roast in a crockpot on low.

2. In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Pour mixture over the roast. Cover, and cook on low heat for 8 hours.

3. Take the meat out and shred it, then let it cook 1-2 hours more, or until meat is very tender.

4. Remove meat from broth, reserving the broth.

5. Distribute the meat on hoagies and top with cheese. Place under a broiler until the cheese is melted and the bread is toasted. Use reserved broth for dipping.

Notes: I used water and beef bouillon instead of broth. I cooked the roast on high for 5 hours, shredded, then cooked on low for 2 more and it was great. After removing the meat from the slow cooker, I chopped it up a little so that it wouldn't be stringy. I used gouda cheese slices in the picture. It made enough for 10 sandwiches with a little left over. I tried some leftover meat in a tortilla with queso fresco, salsa, lettuce, tomato, avocado, and lime and it was really good!

Cheesy Mexican Chili

I tweaked my taco soup recipe and came up with a cheesy version! This is very versatile. You can really add whatever you like...switch the beans, take them out, add more corn, add more meat, more chiles. My local grocery store has it's own brand of cream soups and one of them is cream of poblano. If you can't find that just substitute it for a different cream soup. Warning: There is nacho cheese sauce in this chili. A whole can of it. Instead of real cheese, which would just make it stringy, or a block of Velveeta, I decided to try good ole' canned nacho cheese, and I really like how it turned out! You could substitute a different cheese if the can scares you.

Cheesy Mexican Chili

1 1/2 lbs ground beef

1 cup onion, diced

2 cups beef broth

1 (10 ounce) can cream of poblano soup (if you can't find this substitute cream of chicken, potato, or onion)

1 (15.5) oz can pinto beans, rinsed and drained

1 (15.25oz) can whole kernel corn, drained

2 (14.5) cans diced tomatoes with green chiles

1 (1.25oz) pkt taco seasoning 

1 tsp chili powder

1/2 tsp cumin

1 (15oz) can nacho cheese sauce

1 cup sour cream

Optional garnish: sour cream, shredded cheese, cilantro, green onion

1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a slow cooker.

2. Add the broth, cream soup, beans, corn, tomatoes, taco seasoning, chili powder, and cumin. Stir to combine. Cook on low for 6-8 hours.

3. 1 hour before serving, stir in the cheese sauce and sour cream and continue to cook on low until ready to serve.

Top with desired garnish and serve with cornbread or corn chips.

Ground Beef Scalloped Potatoes

I don't have time for too many more of these nice wintry comfort food meals. It's been in the 80s here already and it's only February! I adapted this from a recipe I found on pinterest (taking out all signs of mushrooms). My family loved it! It is a bit of prep work, bit was totally worth it for the responses I got. If you have a mandoline, I recommend using that to slice your potatoes because it's fast and makes them all uniform in thickness. I have a CHEAP one (like $5, see pic at bottom) that works just fine and I cut my potatoes on the thinnest setting which looks like 1/8 of an inch. Might be good with bacon...just saying.

Ground Beef Scalloped Potatoes
adapted from bushel-and-a-peck.com 
1 lb. ground beef
1 onion, chopped
1/2 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp pepper
3 cups thinly sliced potatoes
¼ cup butter
¼ cup flour
3/4 cup milk
1 cup beef broth (or water and bouillon)
1 1/2 cups shredded cheese

1. Preheat oven to 350 degrees F and lightly grease a 8 x 12in. baking dish.
 2. In medium skillet, cook the onions and ground meat, seasoned with salt and pepper. Once meat is browned, mix in 1/2 tsp garlic powder and 1 tsp paprika. Drain the grease, remove meat mixture from pan and set aside.
3. In the same pan, heat the butter over medium heat. Add the flour and cook for 1 minute. Slowly add milk and beef broth, blending well and bring to a boil, whisking the entire time. Add 1 tsp of salt and 1 tsp of pepper. Once the mixture comes to a boil again, whisk just until thickened--anywhere from 2-5 minutes
 4. Layer into the baking dish 1/3 of the potatoes, then spread 1/3 of the soup mixture over the potatoes. Sprinkle on 1/3 of the meat mixture, and top with 1/2 cup of cheese. Repeat layers with another 1/3 of the potatoes, soup, meat and then the cheese. Finish with one more set of layers in same order.
5. Spray a sheet of foil with cooking spray and cover baking dish, spray side down. Bake for 45 min, then remove the foil and bake for 15 more. Stick a fork in to see if the potatoes are soft, if not add 5 more minutes.

BBQ Smoked Sausage French Bread

When I look at these pictures I think, PARTY FOOD! This would be a great super bowl party snack. It has all the major food groups, bread, cheese, meat, and BBQ sauce! ;) The recipe only uses half of the loaf of French bread, but you can definitely double it to feed a crowd. It would also be amazing to substitute chicken, and even throw some bacon in there, which I will try soon. I used beef smoked sausage and cheddar cheese, but you can use your favorites of either one. And no reason why you can't make this for dinner!

Barbecue Smoked Sausage French Bread
1 loaf French bread, sliced in half lengthwise (you only need 1 half)
1 TBSP butter
1 small onion, sliced
12oz  package of smoked sausages, chopped
1/2 cup barbecue sauce
3/4 cup shredded cheese

1. Place french bread half on a baking sheet. Toast under broiler just until it starts to brown. Remove from broiler.
2. Melt butter in skillet over med-high heat. Add onion slices and cook stirring occasionally until onions are soft.
3. Add chopped sausages and continue stirring occasionally, for about five minutes, until cooked through.
4. Add barbecue sauce and cook for a few minutes until mixture is heated through.
5. When sausage mixture is hot, scoop it onto the french bread and spread it out evenly. Sprinkle with cheese.
6. Place back under broiler to melt cheese. Keep your eye on it so it doesn't burn.
7. Slice into strips and serve.

I couldn't say no when he asked to be in the picture. Haha

Mummy Meatloaf

Halloween dinner can't be creepier than this! Don't worry, this tastes better than it looks. :) Use your favorite meatloaf recipe and dress it up to look like a mummy or use mine posted at the bottom. See my step by step pics for assembly below.

Mummy Meatloaf

Your favorite meatloaf recipe (or see mine below)
1/2 cup ketchup
1/2 cup brown sugar
Onion
3 slices of bacon

1. Preheat oven to 350 degrees.
2. Put your meatloaf in a 9x13 in baking dish, or on a rimmed cookie sheet and shape it into a head.
3. Mix ketchup and brown sugar in a small bowl, and spread on the top of the meatloaf, leaving a couple of spoonfuls in the bowl for later.
4. Cut the end off of the onion and then cut one slice. Find 2 rings for eyes and put them on the meatloaf. Cut out some teeth from the leftover rings and position them on.
5. Wrap one slice of bacon from the top corner of the head down between the eyes and over to the side. Wrap another underneath the eye to the opposite side of the face. Wrap the last one at the top of the head. OR just do whatever you think looks good. :)
6. Spread the last 2 spoonfuls of ketchup and brown sugar mixture over the slices of bacon.
7. Bake for 1 hour or until internal temperature reaches 160 degrees.
Serve with brain jello.

My Meatloaf
1 lb. ground beef
1 lb. ground pork
1 cup bread crumbs
1/2 cup grated Parmesan cheese
2 eggs, beaten
1 tsp McCormick Montreal Steak seasoning
1 cup beef broth
Mix everything together with hands

Baked Ziti

I've made some new friends in San Antonio that have new recipes for me to try! This baked ziti was delicious! I especially loved the layer of sour cream. I like the fresh taste of parsley so I added it to the recipe. It makes a huge pan pan full, so be ready for leftovers! Another option is to assemble it in 2 8x8 pans and freeze one for later.

Baked Ziti
adapted from bmrobertsrecipes.blogspot.com
1 lb. ziti or rigitoni pasta
1 1/2 cups onion, chopped
1 clove garlic, minced
½ lb. ground beef (season with salt, pepper, onion powder)
½ lb. ground italian sausage
2 (26 oz.) jars spaghetti sauce
2 TBSPs fresh parsley, chopped
8 slices provolone cheese
1 ½ cups sour cream
2 cups mozzarella cheese, shredded
2 TBSP grated Parmesan cheese
Chopped parsley for garnish (optional)

1. Cook pasta according to package directions.
2. In a large skillet, brown onion, garlic, ground beef and sausage over medium heat. Add spaghetti sauce and parsley, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Spray a deep 9x13in baking dish with non-stick cooking spray.
4. Layer as follows: ½ of pasta, ½ of sauce, provolone slices, sour cream, last ½ of pasta, 1 cup mozzarella, and last ½ of sauce. Top with grated Parmesan cheese and remaining 1 cup of mozzarella cheese.
5. Cover with foil and bake for 30 minutes or until cheeses are melted.

Layers

Slow Cooker Lasagna

This is the answer to all of your summer lasagna woes! It's going to be in the 80s for the next week, which might not seem hot, but it will also be in the 80s in my house, which is sometimes uncomfortable. The last thing I want to do is turn on the oven and bake myself. Slow cooker is the way to go! Make sure you use a good flavorful sauce for this lasagna. Next time I might add some chopped spinach to the cheese layer.

Slow Cooker Lasagna
adapted from kraftrecipes.com
1 lb. ground beef or ground turkey
1 jar (24 oz.) of your favorite spaghetti sauce
1 cup water
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 TBSPs chopped fresh parsley
6 lasagna noodles, uncooked

1. Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
2. In a bowl, mix ricotta, 1-1/2 cups mozzarella, 2 TBSPs Parmesan, egg and parsley.
3. Spoon 1 cup meat sauce into slow cooker; top with layers of half of the noodles (broken to fit) and half of the cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce.
4. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Oops, phone pics are a little blurry. This is the finished lasagna ready to top with the final bit of cheese.

Cheese is melted and it's ready to serve.

Spaghetti Skillet Dinner

I love when I can make a meal and only dirty one pan! No precooking the noodles for this spaghetti dinner, because it all cooks all together in one skillet. Believe it or not, this recipe comes to you from the back of my pasta box! I used Italian sausage and got to have a nice conversation with my kids about the strange taste of fennel. The canned tomatoes make for an easy sauce and of course everything is better with a little cheese. :)

Spaghetti Skillet Dinner
8 oz thin spaghetti, broken in half
16 oz Italian sausage or ground beef
1/2 - 3/4 cup diced onion
14.5 oz can Italian Style diced tomatoes
8 oz can Italian Style tomato sauce
1 1/2 cups water
1/2 to 1 cup shredded cheddar cheese

1. Brown sausage and onions in a large skillet over medium heat. Drain grease. Add diced tomatoes, tomato sauce, and water.
2. Bring to a boil. Reduce heat, and simmer 15 minutes.
3. Bring back to a boil. Stir in uncooked pasta, mixing well.
4. Cover and simmer 20 minutes, stirring often to separate pasta.
5. Sprinkle with cheese and serve immediately. Refrigerate leftovers.
Serves 4-6

Sweet and Sour Meatballs

I have found so many great new recipes lately! I was initially going to make this with store bought sauce, but I found a recipe for home made sweet and sour sauce that I wanted to try. I made the home made sauce and did a taste comparison with the store bought sweet and sour sauce, and the home made was soooo much better. To make this recipe easier, you could use a jar of sauce. I used turkey meatballs which made it totally healthy, right?!. You should definitely give this one a try. :)

Sweet and Sour Meatballs
adapted from sixsistersstuff.com and willcookforsmiles.com
1 cup chicken broth
1/2 cup pineapple juice (use juice from drained can of pineapple)
3 TBSP rice vinegar
1 TBSP soy sauce
1 TBSP ketchup
1/4 cup brown sugar, packed
2 TBSP cornstarch
1/4 to 1/2 tsp crushed red pepper flakes
2 lbs frozen meatballs
2 bell peppers, cubed (any color you prefer)
1 medium onion, cubed
1 (20 oz) can pineapple chunks (reserve juice for sauce)

1. To make sauce: In a saucepan, combine first 8 ingredients and whisk well. Bring to a boil and cook over medium heat, until thickened.
2. Place meatballs, peppers, onions, and pineapple in slow cooker. Pour sauce over ingredients and stir to coat.
3. Cook on low 7-8 hours or high 4-5 hours. Serve over rice.

Healthy Solutions Spice Blends - Slow Cooker Hearty Beef Stew

This is my first product review! I was contacted and asked to review the Healthy Solutions Spice Blends spice packets. I chose 4 spice packets to try and received samples in the mail: Savory Meatloaf, Authentic Chili/Tacos, Italian Meatballs, and Hearty Beef Stew. Each of them come with a recipe on the back. They are all natural, and most contain no salt or sugar. I'm not a health nut, so normally this isn't something that I really care about when buying spice packets, but I couldn't say no to trying something for free. You can't buy these at the store in Washington, but they sell them in a few states at Whole Foods and other stores, and of course you can buy them online on their website here. If these were available in my local store, I would probably buy them again. So if you live in one of the lucky states (like Texas), or are into online shopping, give these a try! I used the recipe on the stew packet and tweaked it a bit. It originally called for wine, which I don't usually cook with, so I substituted water and beef bouillon. It made a very flavorful broth and my family loved it. My husband really liked the flavor of the spices on the meat (said it tasted a little like bbq). Some of us opted to eat it over rice. I will use this recipe again, even if I don't have the spice packet.

Slow Cooker Hearty Beef Stew

adapted from Healthy Solutions Spice Blends

1 1/2-2 lbs potatoes, peeled and cut into chunks

1/2 onion, chopped (I like big chunks)

1 cup green beans, washed and trimmed (or other vegetable you like)

4 carrots, peeled and chopped

2 stalk celery, sliced

2 cups water

2 beef bouillon cubes

1 pkg Healthy Solutions Spice Blends Hearty Beef Stew or other stew spice packet

2 lbs beef stew meat or cube steak, cut into 1 inch pieces

1/2 cup chili sauce

1. Place all vegetables in bottom of slow cooker. Add water and bouillon cubes. Sprinkle 1/2 of spice packet over the top of vegetables.

2. Place meat on top. Sprinkle meat with remaining spices. Pour chili sauce on top of meat.

3. Cook on low 8-10 hours. (I like to cook on low for about 7 hours and then high for the last 2-3 hours just to make sure that meat is tender).

4. Stir and serve.

Beef Mechado

My neighbor Nikki and I like to trade food back and forth. It's really fun because I get to try things I don't normally make. She brought me some of this stew a couple months ago and we loved it, so I asked her for the recipe. It's a Philippine style beef stew with a tomato base. When I make stew I use a beef gravy base (which I realize now that I haven't posted a recipe for) so I really like this different recipe, especially the olives. This picture is actually of my leftovers, so there isn't much liquid because it had absorbed. You can see the finished stew in the picture at the bottom.

Beef Mechado
adapted from Nikki Lee's recipe
1 lb beef stew meat or any tender beef meat
3/4 cup onion, chopped
4-6 cloves garlic, minced
2 cans (14.5 oz) diced tomatoes, undrained
1/2 cup soy sauce
2 cups frozen crinkle cut carrots
1 can whole black olives
4 cups potatoes, cubed

Place first 5 ingredients in a pot and bring to a boil. Simmer on low for an hour to an hour and a half until meat is tender. Add veggies and let simmer until potatoes are cooked, about 15-20 minutes. Season with salt and pepper to taste. Serve over rice.

Slow Cooker BBQ Cranberry Meatballs

I have really been into slow cooker meals lately. When my kids get home from school and the chaos starts, sometimes I don't have as much time as I'd like to make dinner. It's always so nice to know dinner is already cooking. This recipe is more of an appetizer/party recipe, but why not make it a meal with rice. The original recipe called for 2 cans of cranberry and 2 bottles of BBQ sauce, but I made it with 1 of each and it was plenty of sauce for us. The meatballs don't have to cook very long because it's really just heating them since they are already cooked. 

Slow Cooker BBQ Cranberry Meatballs
adapted from sixsistersstuff.com
1 (24 or 32 oz) pkg frozen meatballs
1 (14 oz) can jellied cranberry sauce
1 (20 oz) bottle of BBQ sauce

Combine jellied cranberry sauce and BBQ sauce in a crock pot and stir until smooth. Add meatballs and stir until well coated. Cook for 2-5 hours on low. Serve over rice or with toothpicks.

Pepperoncini Beef

This is a recipe from ourbestbites.com that I use to make sandwiches for one dinner and taquitos on another night. Two for one! You cook the beef in the crock pot with a jar of pepperoncinis which gives it a very different and slightly spicy flavor.

Pepperoncini Beef
adapted from ourbestbites.com
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 TBSPs of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained

1. Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary.
2. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy.
3. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis.
4. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
5. Drain and shred. Keep the peppers!

Sandwiches
Crusty sandwich rolls
Sliced provolone cheese

Slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately.

Taquitos
Tortillas (corn or flour)
Crumbled Queso Fresco (or shredded pepper jack or monterey jack)
Cooking spray
Salt

Sprinkle 1-2 TBSPs shredded beef on each tortilla and about 1 TBSP of cheese. Roll up and place seam side down on greased baking sheet. Spray tops of tortillas with cooking spray and lightly sprinkle with salt. Bake at 425 degrees for 20-25 minutes or until tortilla is crispy and edges are lightly browned. Serve with salsa, sour cream, or guacamole

Taco Pizza

We eat a lot of taco, burrito, and enchilada dinners. We also like pizza, so when I saw this on pinterest I knew we'd love it. It's pretty much like a burrito, but with a crescent roll crust. We ate it for dinner, but you could also cut it up into small appetizer sized squares. I served it with a little sour cream...yum!

Taco Pizza
adapted from realmomkitchen.com
1 lb. ground beef
1 envelope taco seasoning mix
2 (8 oz.) cans Pillsbury crescent rolls
1 (16 oz.) can refried beans
3 cups shredded cheddar cheese or Mexican blend
1 cup chopped tomatoes
1 small can sliced black olives
4 green onions, chopped

1. Heat oven to 375 degrees.
2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.
4. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.
5. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately.
Makes 12 main dish servings or 48 appetizers.

Easy Beef Enchiladas

This is another enchilada recipe that my family likes. It's pretty much the one from the side of a can of enchilada sauce, with a few changes. We like more cheese, and I like to add a little sour cream and some onions.

Easy Beef Enchiladas
1 lb. ground beef
1 small onion chopped (about 3/4 cup)
1 can (19oz or 20oz) red enchilada sauce, divided
3/4 cup sour cream
2 cups shredded cheese, divided
10 tortillas
chopped olives (optional)

1. Heat oven to 375 degrees. Lightly grease 13X9 inch glass baking dish. In a large skillet add onion and ground beef. Cook over med-high heat and stir until beef is browned; drain. Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese.
2. Spoon enchilada filling onto tortillas (about 1/4 cup each); roll up and place seam sides down in baking dish.
3. Combine remaining enchilada sauce and sour cream and pour over the top of the tortillas in dish. Sprinkle with remaining cheese and chopped olives if desired.
4. Bake 20 minutes or until hot.
Makes 10 enchiladas

Mini Corn Dog Muffins

I seem to be getting all my new recipes to try from pinterest these days. These were great! My kids loved them, and they were easy. What more can you ask for?! To make them even easier you could use a box of Jiffy cornbread mix (but that might make a few less). They make a fun meal for kids, and would be a good man snack too.

Mini Corn Dog Muffins
adapted from hopestudios.blogspot.com
Cornbread 
1 1/4 cups flour
3/4 cups corn meal
1/3 cup sugar (or 1/2 cup if you want it sweeter)
2 tsps baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten

5 beef hot dogs, cut into 1 inch pieces

1. Preheat oven to 400 degrees and grease a mini muffin pan.
2. Combine ingredients just until dry ingredients are moistened. Don't over beat.
3. Spoon 1 TBSP of batter into each muffin cup. Then press a  hot dog piece into the batter.
4. Bake for 10-12 minutes or until golden.

Makes about 30 mini muffins

Beef and Cheese Manicotti

So, this is my third manicotti recipe I've posted, but what can I say...I love cheese stuffed pasta! This version is more substantial, with a filling consisting mostly of ground beef. Another fabulous find to add to my collection!

Beef and Cheese Manicotti
Giada De Laurentiis
4 tsps olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 TBSPs chopped fresh Italian parsley leaves
2 garlic cloves, minced
1 24oz. jar of marinara sauce
2 TBSPs, cut into pieces

1. Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
2. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
4. Preheat the oven to 350 degrees F.
5. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
6. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Swiss Steak

My sister reminded me that I needed to add this to my blog. I hadn't had it for a really long time, and had forgotten how much I like it. My family loves it too. Swiss steak has nothing to do with Switzerland. Swiss refers to the process of tenderizing tough cuts of meat or "swissing" and then braising (typically with tomatoes). This recipe has two cooking options, stove top or slow cooker. 

Swiss Steak

4–6 Tenderized cube steak pieces
1 cup water
1 pkg. dry onion soup mix
1 can cream of mushroom soup

Stove Top Directions:
Dip cube steak in flour and brown in large skillet on medium heat. Add water and soups. Cover and simmer 1 ½ hours.

Slow Cooker Directions:
Place cube steak in slow cooker with water. In small bowl, combine soup mix and mushroom soup. Spoon over cube steak. Cook on low 8 hours.

Meal Idea - Patty Melt

A patty melt is a hamburger patty with onions and cheese on toasted bread. My husband loves them. You can make one in just a few simple steps. 

1. Cook a hamburger patty.
2. Saute some onion slices until they are nice and brown.
3. Assemble the sandwich: bread, hamburger, slice of cheese, onions, bread.
4. Butter the bread and cook in frying pan until golden and cheese is melted.

If you want a sauce on the sandwich some options are: thousand island dressing, a mayo and ketchup mixture, or BBQ sauce (my husband's item of choice).