ALL DAY MEATBALLS with WHISKEY SOUR SAUCE

If you are anything like me, you have a drawer or even a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! I originally started making this recipe (and posted it too) about 15 years ago. I haven’t made many changes since that initial time – it’s just that good!

While I usually keep the combination of ingredients, spices and seasonings somewhat intact, I do make changes to those recipes to make them more palatable to my family. So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

These recipes have been floating around so long in the box that I have no idea where they actually originated, but one looks like a page from an old, and I mean OLD magazine and the other is handwritten. I have them stapled together with a note to combine them together.

I’m like that – whatever works for my family. I had a girlfriend in college who loved fashion but was on such a strict budget there wasn’t room for the things she eyed the most. I remember Julie borrowing a fancy designer dress from a Joann, a girlfriend of ours for an event and then later that night she took it apart, made a pattern and made her own dress before putting Joann’s dress back together. To my knowledge Joann never knew. Now I can’t do that with recipes literally, but I do do it in my mind while I’m reading the recipe(s) as if I’m eating a particularly tasty tidbit. Some days I feel like an archaeologist unearthing pieces to make a whole from.

This is one of our particularly favorites recipes from my archaeology days of recipe hunting. It’s also versatile in that you can easily change the sauce to whatever your tastebuds crave that day whether it’s one of the ones I have listed or one you make up to fit your family. Serve it with salad, in a pasta dish or even on a sandwich!

ALL DAY MEATBALLS
1 pound ground beef
1 pound ground pork
3/4 cup quick cooking oats
1/4 cup Panko read crumbs
1/2 cup WHOLE milk
1/4 cup powdered Parmesan cheese
1/4 cup garlic salt
FRESH ground tricolor pepper, to taste
1 small Vidalia onion, chopped fine
2 LARGE eggs

• In a large bowl combine the quick cooking oats, milk, eggs, onion and garlic salt.
• Crumble the beef over top and then mix in well.
• Shape into 1-2 inch balls.
• Place in slow cooker.
• Pour sauce of choice over meatballs. If using my whiskey sour sauce, save sauce until serving.
• Cover and cook on low for 6-7 hours or until the meat is no longer pink.

CHERRY SAUCE
3 tablespoons QUALITY vinegar
1 teaspoon Worcestershire sauce
1/4 cup tart cherry jam (or jam flavor of choice)
1/4 cup brown sugar
1 1/2 cup jalapeno ketchup

• Mix together the ketchup, vinegar, Worcestershire, jam and brown sugar

NOTE: Cherry, raspberry and apricot pineapple jams work extremely well with this recipe.

WHISKEY SOUR JELLY SAUCE
3 limes, juiced (6 tablespoons)
2 lemons, juiced (6 tablespoons)
1 orange, sliced, rind removed, each slice quartered
2 cups sugar
1 1/2 cups water
1/4 cup bourbon
3 ounces liquid pectin (1/2 of a foil pouch)
1/4 cup maraschino cherries, quartered

• In a heavy saucepan stir together the lime juice, lemon juice, sugar, water and bourbon.
• Bring to a FULL rolling boil, boiling hard for a full minute, stirring constantly.
• Quickly stir in pectin.
• Return to boil, boiling hard for a full minute more, stirring constantly.
• Fold in oranges slices and cherry pieces.
• Pour over meatballs before serving.

NOTE – Make a LARGE batch of sauce and use it for pretty gifts. Add an orange slice and maraschino cherry before ladle into sterilized jars. Water bath to seal.

ONION SALISBURY STEAK

SALISBURY STEAK adapted adapted from the Pioneer Woman, Ree Drummond
1 1/2 pounds lean ground beef
1/2-1 pound FRESH mushrooms, sliced
1/2 cup seasoned breadcrumbs
2 tablespoons Worcestershire sauce
1 teaspoon creamy horseradish
2 tablespoons jalapeno ketchup
1 packet LIPTON French onion soup mix
FRESH ground sea salt and black pepper, to taste
1 tablespoon butter
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1/4 cup cream sherry
1 1/2 cups beef broth
FRESH parsley leaves as garnish

• Combine the ground beef, breadcrumbs, Worcestershire, 1 tablespoon of the ketchup, horseradish, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined.
• Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a “steak” appearance.
• Place a HEAVY skillet (preferably cast iron) over medium high heat and add the butter.
• Add mushrooms, cooking until caramelized. Remove with a slotted spoon and set aside.
• Add oil and more butter if necessary.
• Fry the patties about 5 minutes per side until no longer pink in the middle.
• Remove from the skillet and pour off all but 2 tablespoons of the grease.
• Sprinkle the flour remaining grease and let cook for a minute.
• Remove the skillet from the heat and deglaze with the sherry, scraping up all the little bits from the bottom to release all the flavor.
• Return to the heat and add the beef broth, remaining ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes.
• Taste and adjust the seasoning as needed.
• Fold mushrooms into gravy, stirring a minute or two to reheat mushrooms.
• Remove the skillet from the heat.
• Return the patties to the gravy, spooning a little gravy over each.
• Garnish with the parsley.

HAMBURGER HASH

Toss out the hamburger helper and make this instead. Another tasty one pot meal full of flavor and texture that’s quick and easy for classic comfort food weeknight family meal. The beauty of this recipe is that it is super easy to adjust the servings. I’m making most recipes for 2 these days, but just double or triple up and feed 4-6 in a jif.

HAMBURGER HASH – serves 2 adapted from SpaceShips and Laser Beams
Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

1 SMALL russet potatoes, peeled and chopped into bite size pieces
1 small turnip or rutabaga, peeled and chopped into bite size pieces
3/4 pound lean ground beef
1/2 Vidalia onion, diced
2 teaspoons avocado oil
1-2 cloves garlic, minced
1 tablespoon Garden Gourmet Italian seasoning (or 2 teaspoons dried)
FRESH ground sea salt and black pepper
1/4 cup beef broth
1 1/4 cup shredded sharp cheddar cheese

• Boil potatoes 3-5 minutes until tender, BUT NOT too soft.
• Drain and set potatoes aside.
• In a large nonstick or greased skillet, over high heat, cook ground beef until browned. Drain off fat. Set cooked beef aside.
• 
Using the same skillet over medium heat avocado oil.
• Add onion, potatoes, Italian seasoning, minced garlic, salt, and pepper. Toss well to evenly coat potatoes and onions in seasoning, cooking 10-15 minutes and stirring often until potatoes and onions have started to brown and crisp.
• Fold ground beef back to the skillet, stirring well to mix.
• Add broth and simmer until broth is mostly absorbed.
• Add cheese, stirring until well mixed and melted.
• Remove from heat.
• Serve hot. 


NOTES

• ALWAYS start your potatoes in cold water. Adding them directly to boiling water will immediately cook the outsides while the insides will take longer. Use a fork to gently pierce the potatoes while they are boiling. When the fork will pierce the potato easily but not break it apart, your potatoes are ready.
• If using dried herbs, use a mortar and pestle or rub them between your clean dry palms to break them up and revive their flavor essence before adding them to your recipe.

BULGOGI (FIRE – Korean) BBQ PORK

This is traditionally made with thin slices of beef, but we had it in a Hello Fresh meal with pork tenderloin and enjoyed the flavor so much that I decided to recreate it. Traditionally it is served in thin slices, but works well on steaks and cutlets too.

BULGOGI (FIRE – Korean) BBQ PORK

1 pork tenderloin cut into 1 inch steaks
1/2 small pear or Japanese apple, peeled and coarsely grated
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, FINELY minced
2 teaspoons freshly grated ginger
1 tablespoon Gochujang
1 tablespoons avocado oil
1 tablespoon butter
2-3 green onions, thinly sliced, whites and greens separated
1 teaspoon toasted sesame seeds
Prepared rice



• In a medium bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Set aside for the moment.
• Preheat oven to 425°.
• Lightly spray a small sheet pan with non stick spray. Set aside.
• Pat pork steaks dry with paper towels.
• Generously season pork all over with salt and pepper.
• Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
• Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
• Add to sheet pan in a single layer.
• Roast on top rack for 10-12 minutes until steaks are cooked through. Turn them over half way through.
• Using the skillet the pork steaks were seared in heat butter over medium heat.
• Add green onion whites and sear 1-2 minutes.
• Pour in sauce ingredients from the bowl and bring to a SLOW boil.
• Reduce heat and simmer until thick. Add 1 tablespoon of water at a time to thin out the sauce if necessary.
• Thinly slice pork crosswise, if desired.
• Drizzle pork  and rice with sauce.
• Sprinkle with scallion greens and toasted sesame seeds.

BACON CHEESEBURGER MEATBALLS

BACON CHEESEBURGER MEATBALLS serves 4

1 pound QUALITY Ground Beef
9 ounces QUALITY bacon extra crispy, rough chopped
1½ cup cheddar cheese shredded
⅓ cup QUALITY ketchup
½ cup panko bread crumbs
1 LARGE egg
FRESH ground sea salt and black pepper

• Preheat oven to 350°.
• Combine all ingredients together in a mixing bowl.
• Form into tablespoon size balls and place an inch apart on parchment lined baking sheet.
• Bake for 15-20 minutes.
• Serve with Special Sauce or your favorite burger condiment.

SPECIAL SAUCE
1 cup Dukes mayonnaise
⅓ cup QUALITY ketchup
¼ cup dill pickles, minced

• Combine all ingredients together in mixing bowl.
• Transfer to a resealable container and refrigerate until ready to use.

ITALIAN BOLOGNESE STUFFED PEPPERS

ITALIAN BOLOGNESE STUFFED PEPPERS
2 EXTRA LARGE red or orange peppers, halved
1 pound ground beef
2 shallots, diced SMALL
2 cloves garlic, minced
FRESH ground sea salt and black pepper
2 tablespoons Garden Gourmet Italian herbs
1 1/2 – 2 cups marinara sauce
2 cups prepared dilitani or small shell pasta
4 slices mozzarella cheese

• Preheat oven to 375°.
• Coat baking dish with non-stick cooking spray.
• Halve peppers tip to root. Clean out seeds and ribs.
• Brown ground beef and onion together. Season with salt and pepper to taste. Drain off grease returning meat to pan.
• Add garlic, Italian herbs and marinara sauce, simmering 5-10 minutes.
• Stuff pepper halves with meat mixture.
• Layer remaining meat mixture into the baking dish.
• Arrange peppers on top of meat mixture in baking dish.
• Top each pepper with mozzarella cheese.
• Coat one side of a piece of foil with non-stick cooking spray. Cover baking dish.
• Bake 35-40 minutes until tender and hot. Remove foil during the last 10 minutes.

NOTE: This prepares well in advance of baking making it a great weeknight meal.

BEEF (PRIME RIB) BARLEY SOUP

Snowy and cold this winter? It is here! Warm up with a hearty bowl of this beef barley soup using your leftover Christmas prime rib. These tender bits of prime rib with the hearty barley, pair perfectly with a traditional mirepoix of vegetables for one SUPER delicious bowl of soup. If you don’t have any left over prime rib, it’s just as good substituting steak tips, stew meat or even browned ground beef!

I made up this recipe when I got my Christmas wish and we got snow for Christmas (and then some). I was originally going to try and do some after Christmas shopping, but decided to make soup instead. We did splurge on our traditional prime rib for Christmas day and the butcher did cut it much smaller for me and yet we still had leftovers! And even more leftovers. So at the price of beef this year I am determined to find multiple ways to use every piece with no waste.

The butcher always cuts the bones off for me and then ties them back on so I save the bones for soup later in the spring, but this year I’m even adding the fat pieces to the bone bag to be boiled down for some tasty broth 😀

BEEF (PRIME RIB) BARLEY SOUP

Prep Time 15-20 minutes    Cook Time 1 hour    Total Time 1 hour 20 minutes

1/2 stick salted butter
1 cup diced celery
2 cups diced carrots
1 cup diced red onion or shallot
1 LARGE clove garlic, minced
4-6 cups homemade beef broth (depending on your desired thickness)
4 cups SMALL chopped prime rib
1 tablespoon Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
FRESH ground sea salt and black pepper, to taste
1 cup barley

• Melt butter in a large Dutch oven over medium heat.
• Add the celery, carrots, and onion, cooking 5-6 minutes, until softened and starting to brown.
• Add in garlic and stir for 30 seconds until fragrant.
• Add in beef broth, prime rib, Worcestershire sauce, liquid aminos and barley.
• Simmer 45 minutes or so over medium heat until the barley is tender.
• Adjust seasoning to taste.
• Serve with some nice sourdough or crusty bread.

LEFTOVER PRIME RIB BEEF STROGANOFF

At the price of meat these days I am trying to use every single little piece and let nothing go to waste! So far our Christmas dinner Prime Rib has also become Prime Rib quesadillas, prime rib barley soup, prime rib beef stroganoff, Prime Rib dip sandwiches and prime rib hash. And the Christmas eve turkey breast also became hot turkey sandwiches, cold turkey sandwiches and turkey tetrazzini.

LEFTOVER PRIME RIB BEEF STROGANOFF serves 4
Prep 5 minutes Cooking 15 minutes Total Time 20 minutes

1 tablespoon avocado oil
1 SMALL shallot, minced
1 small clove garlic, minced
1 tablespoon butter
1 tablespoon WONDRA flour
½ teaspoon FRESH chopped tarragon
½ teaspoon dried ground sage
½ teaspoon FRESH chopped thyme
FRESH ground salt & pepper to taste
1/2 cup Beech Mushrooms stemmed, sliced small
3/4 cups beef broth
1 tablespoon QUALITY Worcestershire sauce
½ tablespoon Dijon Mustard (OPTIONAL)
1/2 cup leftover prime rib roast, sliced into 2 inch strips
1/8 cup sour cream
4 ounces egg noodles, prepared per package
1 tablespoon FRESH chopped parsley or chives (OPTIONAL)

• Heat the over medium high heat deep skillet.
• Add minced shallot and garlic and cooking for 1 minute to start sweating the shallot.
• Add butter and melt with the shallot and garlic.

• Sprinkle flour over the shallot and garlic until all of the flour is absorbed.
• Add seasoning tarragon, ground sage, thyme mushrooms and salt & pepper to taste stirring to combine.
• Add the beef broth, Worcestershire sauce and Dijon mustard if using, blending the flavors.
Reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.

• Once gravy has simmered and reduced, slightly thickening, add the sliced prime rib pieces, stirring to coat.
• Cook an additional 2-3 minutes to heat the meat through completely.
• Remove from heat and fold in sour cream.
• Serve immediately over cooked pasta, rice, or potatoes.
• Top with chopped parsley or chives for garnish.

MAMA’S RETRO MEATLOAF

Normally when I cook, it is 100% from scratch. Every now and then I do improvise though to make hubby happy.  He’d prefer hot dogs and mac and cheese regularly, but will settle for this improvised meatloaf.  This recipe holds together so well that it also makes one of his favorite sandwiches which is why I think he really likes it. I don’t know the originally ingredient list, but I’d bet money the recipe was originated by the Lipton Soup people. I’ve updated it for some additional flavor.
MAMA’S RETRO MEATLOAF

1 pound ground sirloin
1 pound ground pork
1 envelope Lipton Onion Soup Mix
1/2 cups Panko crumbs
1/3 cup Jalapeno ketchup
2 LARGE eggs, beaten
1 1/2 cups+ shredded cheddar cheese
1/4 cup regular ketchup

• Preheat oven to 375°.
• Combine the sirloin, pork, soup mix, Jalapeño ketchup, eggs and panic crumbs until well blended. Be sure and sprinkle he soup mix all over so it does not get clumped in one area.
• Place half the meat mixture in the bottom of a 9×5 loaf pan.
• Layer cheese evenly on top of meat mixture.
• Top with remaining meat mixture.
• Spread regular ketchup on top of meat loaf.
• Bake 45 minutes.
• Let rest 10 minutes.
• Slice and serve.

TATCHOS

 

TATCHOS

1/3 pound ground pork
1/3 pound ground chuck
1/3 pound bacon, diced
3-4 cups tater tots
4 ounce can green chiles
1/4 + 1/4 cup salsa
1 tablespoon taco seasoning
4 green onions, 2 sliced, 2 minced
1 serrano chile, seeded, de-veined and finely chopped
1/2 cup chopped tomatoes
1 cup shredded cheddar cheese
1/4 cup sour cream

• In a large skillet fry bacon until browned and crumbly. Remove bacon with slotted spoon and drain on paper towels.
• Bake tater tots until completely crisp while you are making the meat.
• Add pork and beef to bacon grease and brown until cooked through and crumbly.
• Pour off excess grease from meats.
• Add green chiles, 1/4 cup salsa, half of the green onions and taco seasoning, stirring to combine well and cooking for several minutes to blend flavors.
• Drain meat well of excess grease.
• Sprinkle meat over prepared tater tots.
• Top evenly with grated cheese.
• Bake 5 minutes until cheese is melted.
• Top with tomatoes, remaining green onions, serrano chiles, salsa and sour cream.

CHILI RELLENOS CASSEROLE

This is one of those recipes I found in an antique recipe box. It was neatly typed and attributed to Fran Thompson. I did do a bit of research on the origin of chile rellenos.

I've modified very little of this antique recipe except to add a protein and a bit of cinnamon to make it more authentic. During my research I found that proteins were normally incorporated during the early years. A chile relleno is literally a stuffed chile that originated in Mexican cuisine. As early as 1858 it was described as a green chile pepper stuffed with minced meat and coated with an egg batter before being fried. Poblano peppers are the most commonly used pepper, but a pepper is a pepper, so use what your taste buds ask for :D

Typically they are stuffed with a melted cheese and a meat such as a diced pork and even raisins or nuts and seasoned with a Mexican cinnamon. Sauces vary, but some form of tomato sauce is often served these days.

CHILI RELLENOS CASSEROLE
12 ounces (canned) whole green chiles seeded and drained
2 cups grated Monterey Jack cheese**
2 cups grated Cheddar Cheese**
3/4-1 pound ground beef, seasoned as it's browned crumbly with the green onions and drained of grease
1/3 cup flour
1 cup half and half
2 LARGE eggs
1 bunch green onions, sliced
8 ounces tomato sauce
1 teaspoon cinnamon
FRESH ground sea salt and black pepper

GARNISHES
chopped olives halved grape tomatoes
chunks of FRESH avocado
favorite salsa
chopped green chiles
sour cream
lime slices

• Preheat oven to 350°.
• Mix cheese together. Reserve 1/2 cup for topping.
• Whisk eggs together with the half and half and the flour.
• Fold in ground meat mixture.
• Fold in half the cheese.
• Spray an 8x8 baking dish with non-stick cooking spray.
• Pour egg and meat mixture into baking dish.
• Whisk tomato sauce, cinnamon and a generous twist of FRESH ground sea salt and black pepper together. Spread on top of egg and meat mixture evenly.
• Top with the other half of the cheese.
• Bake 1 hour until bubbly and golden.
• Top with reserved cheese and let sit in the off oven for 5 minutes.
• Top with your favorite garnishes.

**Tillamook makes a Spicy Mexican Blend that works well with this recipe.

HONEY & SEA SALT RANCH STEAKS and ROASTED CARROTS

We’re trying a new butcher delivery service, Butcher Box, since good cuts of meat are getting harder to find around here. Even my go to butcher just isn’t what it used to be 🙁

The “RANCH” steak sounded interesting so we added a couple to our order and were pleasantly surprised. Here’s their recipe with very few adjustments.

Just a bit of trvia – The ranch steak is one of the most flavorful and tasty cuts of meat and is very underrated, with many butchers and beef buffs claiming it makes a great alternative to the more expensive cuts such as Sirloin Tip or Flat Iron steak.

It comes from the shoulder area of the cow and is somtimes referred to as an arm steak. Because the muscle is worked a little more it can lack the tenderness of some other cuts. But what it lacks in ease of eating compared to others, it makes up for in its full beefy flavor.

In order to earn the moniker of ‘Ranch’ steak, it needs to be trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean. It must also be free of the strip of gristle running through the middle.

CONCLUSION: The flavor was excellent! BUT, the leftovers have been cut up to use the next time I make chili. The steak just wasn’t tender enough for us, but will make excellent chili parts.

I also LOVED the flavor profile of the carrots, but didn’t want to mess with the oven and the grill so I microwaved the carrots for 5 minutes to cook the centers and then tossed them with everything finishing them off on the grill along side of the steaks. I also minced the thyme leaves directly into the marinade.

HONEY & SEA SALT RANCH STEAKS
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

4 each Ranch Steaks
8 tablespoons QUALITY honey
1 tablespoon coarse sea salt (I added a touch of garlic salt also)
1 teaspoon freshly ground black pepper

• Preheat grill with 2 zones. One high heat and one low heat.
• Rub steaks with honey, sea salt and black pepper. Set aside and bring to room temperature.
• Place steaks on hottest part of grill and cook for 4 minutes on one side with a quarter turn after 2 minutes.

• Flip steaks over, grill for 2 more minutes on the hottest part.
• Move steaks to the cooler side of the grill and continue to cook until internal temperature reaches 110℉.
• Remove steaks from heat when finished and let rest 8-10 minutes before slicing steaks against the grain and serving with roasted carrots.
• Enjoy!

ROASTED CARROTS
12 each carrots, washed and cut into ½” pieces
4 sprigs fresh thyme
3 cloves garlic minced
1 each orange, zested
1 teaspoon ground coriander
1 tablespoon raw honey
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

• Preheat oven to 350°.
• Toss cut carrots with all ingredients in a mixing bowl.
• Place seasoned carrots on baking sheet in a single layer and roast in oven for 40 minutes, or until for tender.
• Discard thyme sprigs before serving.


BROKEN aka SKILLET aka C.O.R.N. LASAGNA

BROKEN aka SKILLET aka C.O.R.N. LASAGNA
12 ounces of your favorite pasta or tortellini or a combo of both
2 tablespoons avocado oil
1 pound lean ground beef
1-2 cups shredded rotisserie chicken pieces
1 tablespoon Italian seasoning
1 medium onion, diced
2 large carrots, FINELY diced
3 garlic cloves, FINELY minced
1 cup beef or chicken broth
2 cups marinara homemade sauce (jar sauce is good in a pinch)
FRESH ground sea salt and black pepper
1 teaspoon red pepper flakes
1/2 cup whole milk ricotta cheese
1 cup FRESH grated mozzarella cheese
1/4 cup FRESH grated QUALITY Parmesan cheese
12-15 basil leaves, chiffonaded

• Prepare pasta and/or tortellini per package directions.
• In a LARGE skillet or saute pan heat the oil to sizzling.
• Add hamburger and brown to ALMOST done.
• Add carrots and onions, continuing to saute until browned and carrots are soft. Drain off any excess fat as necessary.
• Add garlic and saute a minute or two more.
• Season with FRESH ground sea salt and black pepper to taste.
• Add red pepper flakes.
• Add broth, marinara sauce and chicken pieces. Simmer 10-15 minutes until the sauce slightly reduces to your desired consistency.
• Fold in ricotta cheese, mozzarella, basil and pasta, heating through 2-3 minutes more.
• Toss to combine.
• Garnish with Parmesan cheese and some basil.

NOTE: This is the perfect dish to clean out your crisper drawer and/or pasta bins.

GARLICKY SHEPHERD’S PIE

 

GARLICKY SHEPHERD’S PIE

10 inch prepared pie crust

POTATO TOPPING
4 large russet potatoes, peeled and diced
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef broth
4 tablespoons butter, softened
FRESH ground sea salt and black pepper, to taste

• Add the potatoes and garlic to a large sauce pan.
• Cover with cold water.
• Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, 10-15 minutes.
• Drain.
• Transfer the potatoes and garlic to a large bowl.
• Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes.
• If the mixture is too dry, add the remaining 1/4 cup broth. DO NOT OVER MIX!
• Cover and set aside.
• Preheat the oven to 350°.

FILLING
4 slices bacon, cooked crisp and crumbled
1 tablespoon avocado oil
1 LARGE Vidalia onion, chopped
1 LARGE shallot, diced
FRESH ground sea salt and black pepper, to taste
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1 cup)
1 cups frozen petite peas, thawed and drained
2 LARGE garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle beer (flavor of choice)
1/2 cup beef broth
1 teaspoon FRESH finely minced tarragon leaves
1 teaspoon FRESH finely minced thyme leaves
2 tablespoons chopped fresh parsley leaves
FRESH ground sea salt and black pepper, to taste
1/2 cup FRESHLY grated Gruyere or Cheddar

• Heat a large skillet over medium heat.
• Add the bacon and cook, stirring occasionally until browned and crisp.
• Drain on paper toweling and set aside.
• Add the avocado oil to the drippings in the skillet and increase to medium heat.
• Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
• Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.
• Add the carrots and peppers, sautéing 2-3 minutes more.
• Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
• Fold in the peas, and garlic, stirring a couple minutes more.
• Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes.
• Add the beer, bring to a boil and boil for 3 minutes.
• Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
• Add the cooked bacon, the broth, herbs, FRESH ground sea salt and black pepper, bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
• Spoon the meat mixture into the prepared crust.
• Spread the potato topping evenly over the beef mixture.
• Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
• Remove from the oven and sprinkle with the cheese.
• Return to the oven and bake for 10 more minutes.
• Let rest out of the oven for 10 minutes before serving.
• Sprinkle with parsley and serve.

BACON CHEESEBURGER SLIDERS

 

BACON CHEESEBURGER SLIDERS

A slightly sweet and garlicky glaze on these Hawaiian Roll Bacon Cheeseburger Sliders makes the best slider recipe! We’re always looking for easy ground beef recipes and these easy sliders take a burger to the next level.

1 package of 12 pack King’s Hawaiian roll sliders
4-6 slices bacon, diced
1 pound lean ground beef
1/3 cup diced red onion
FRESH ground sea salt and black pepper
1/2 teaspoon dry mustard (optional)
1/2 cup shredded sharp cheddar cheese
6 slices sharp cheddar cheese
3 tablespoons butter melted
1 tablespoon brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 tablespoons sesame seeds (optional)

• Preheat oven to 350°.
• Slice entire package of rolls (do not separate) in half and toast bottoms in broiler for 1-2 minutes.
• Cook bacon until crisp.
• Remove bacon pieces to paper toweling to drain.
• Brown ground beef and onions in bacon drippings and then drain WELL.
• Return meat mixture to the pan and lower heat to low.
• Season with salt, pepper and dry mustard if using.
• Stir in shredded cheese for 1 minute.

• Sprinkle bacon on top.
• Add slices of cheddar cheese and replace top half of rolls.
• Melt butter and stir in brown sugar, onion and garlic powders.
  
• Spoon or brush over the tops of the sliders.
  
• Sprinkle with sesame seeds if using.
  
• Bake for 10 – 15 minutes until rolls are lightly browned and cheese is melted.
  
• Serve warm and enjoy!


PUB STYLE SHEPHERD'S PIE

 

There IS nothing better than homey, comforting classics that warm you from the inside out when the weather is COLD, rainy, snowy, gray or ANY of those combos. This recipe for a pub style shepherd’s pies FULL of rib sticking goodness with its rich tomato, beefy, veggie and herb filling that then topped with chunky rustic mashed potatoes and baked to perfection! For me this is a recipe where you MUST use cast iron for the best results.

PUB STYLE SHEPHERD'S PIE

1 tablespoon avocado oil
2 tablespoons butter
1 pound yukon gold potatoes, peeled and diced into 1/2 inch pieces
2 tablespoons sour cream
2 tablespoons tomato paste
1 tablespoon WONDRA flour
½ cup shredded white cheddar cheese
2 stalks celery, diced
2 LARGE carrots, peeled and diced
1 yellow onion, finely chopped
4 cloves garlic, minced
3/4 pound ground beef
1/2 cup beef stock
FRESH ground sea salt and black pepper
2 tablespoons FRESH stripped and chopped thyme leaves

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
• Drain and return potatoes to pot.
• Mash potatoes with sour cream, 2 tablespoons of butter, a generous sprinkle of salt and pepper and 1 teaspoon chopped thyme until even consistency.
• Keep covered and set until ready to serve.

• While potatoes cook, heat a drizzle of oil in a medium, preferably cast-iron, pan.
• Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes.
• Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes.
• Stir in garlic and 2 teaspoons chopped thyme; cook until fragrant, 30 seconds.
• Add beef to pan with veggies and season with salt and pepper. Cook, breaking up meat into SMALL pieces, until browned and cooked through, 4-6 minutes.
• Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.
• Gradually pour beef stock into pan with beef mixture, simmering 5 minutes until mixture thickens.
• Adjust seasonings.
• Sprinkle with half of the cheddar
• Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan.
• Evenly sprinkle with remaining cheddar.
• Broil until browned, 3-4 minutes. WATCH CLOSELY TO PREVENT BURNING.
• Serve directly from pan.

NOTE: This recipe can easily be prepared in advance for a GREAT weeknight meal when you're in a hurry.  It can easily be prepared as individual dishes also. Thaw if frozen and bake in a 350° oven for 30 minutes before broiling.

BEEF YAKISOBA

 

BEEF YAKISOBA

1 tablespoon avocado oil
1/2 pound shaved top sirloin steak
6 ounces soba noodles, prepared per package directions
3/4 - 1 inch chunk of ginger, cleaned and minced
1 cup snap peas, trimmed
1 bunch green onions, sliced thin
6 mushrooms, clean and sliced
1/4 cup Yakisoba sauce (recipe below)
1/4 cup water
1/4 cup beef broth
1 tablespoon toasted sesame seeds

• Heat oil over medium-high heat in large skillet.
• Add steak strips and stir fry 3-5 minutes until browned and cooked through. With a slotted spoon remove to a plate.
• Add mushrooms, sautéing 3-5 minutes until softened and fragrant.
• Add ginger and snap peas, sautéing another 2-3 minutes until peas are crisp-tender.
• Return beef and half of the scallions to the pan, stirring to mix.
• Add noodles and toss well.
• Whisk together the water, beef stock and yakisoba sauce.
• Add to pan and toss to coat in sauce as you heat through 1-2 minutes.
• Garnish with remaining green onions and sesame seeds.

HOMEMADE YAKISOBA SAUCE

4 tablespoons Worcestershire sauce (If you can find it, the Japanese brand "Bulldog" Worcestershire sauce is milder and less sour than Lea & Perrins Worcestershire sauce)
4 teaspoons oyster sauce
4 teaspoons ketchup (Some ketchup is sweeter than others, adjust accordingly for flavor)
2 teaspoons Bragg’s Liquid amino (less sodium than soy sauce, but same flavor)
2 teaspoons sugar (Adjust as needed)

• Whisk all the ingredients together.
• TASTE and adjust to your liking.
• Set aside.
You can store in a mason jar or airtight container for up to a month.

WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP

 

WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP
1 Johnsonville beef sausage, cut into 1/4-1/2 inch slices
1-2 large chicken breasts, cut into bite size chunks **(see notes)
2 + 1 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 onion, chopped or 1 bunch green onions, sliced thin
2 medium carrots, peeled, halved and sliced into half moons
2 stalks celery, thinly sliced
1/4 cup chopped FRESH parsley
1 tablespoon chopped FRESH thyme
1 can diced tomatoes, undrained
1 can white Cannellini beans, rinsed and drained
3-4 cups chicken broth **(see notes)
2 tablespoons butter
1 tablespoon Garlic salt
1 baguette, cut or torn into bite sized pieces
Parmesan cheese, garnish

• Heat 2 tablespoons of the oil in large skillet over medium heat.
• Add sausage pieces and cook 4-5 minutes until browned. Remove from pan to drain off excess grease.
• Season chicken pieces with FRESH ground sea salt and black pepper.
• Add to pan and sear 3-4 minutes until cooked through. Remove chicken pieces and add to sausage to drain.
• Add remaining oil to pan along with the onions, carrots and celery mirepoix to saute 3-4 minutes.
• Add tomatoes with their juice, rinsed beans and chicken stock, stirring to blend.
• Bring to a SLOW boil, turn down heat and simmer 10-15 minutes more.
• Return meats to pan along with Parsley and Thyme, stirring to blend and coat meat pieces with sauce.
• While stew is simmering, make the croutons.
• Preheat broiler.
• Melt butter and whisk in garlic salt.
• Toss croutons to coat in butter mixture.
• Transfer bread pieces to sheet pan. Broil until golden, about 2 minutes, but watch closely to prevent burning.
• Serve with croutons and Parmesan sprinkle.

NOTES:

• If you prefer a soup to a stew, use the 4 cups of chicken stock.  Otherwise use 3 +/- cups to your desired consistency.
• Often I substitute turkey breast or even rotisserie chicken pieces. If you use rotisserie chicken pieces, wait to add them until you are adding the sausage back in.

CHILI LIME BITES

 These are the perfect appetizer for ANY party. Super easy recipe ready in just minutes with only a few ingredients.
 

CHILI LIME BITES
1 pound top sirloin steak, cut into large bite sized pieces
scant 1/2 teaspoon FRESH ground sea salt
scant 1/2 teaspoon FRESH ground black pepper
scant 1/2 teaspoon garlic powder
1 tablespoon QUALITY honey
1 tablespoon chili paste
2 cloves garlic, finely minced
1 tablespoon avocado oil
2 LARGE limes zested and juiced
chopped parsley and green onion, for garnish

• Place steak pieces in a mixing bowl.
• Sprinkle with the salt, pepper and garlic powder. Toss to coat well.
• Whisk together the honey, chili paste and garlic.
• Pour chili paste mixture over steak pieces and toss until well mixed and coated.
• Heat avocado oil in skillet over medium-high heat until sizzling. If it doesn’t sizzle and hiss, the pan is not hot enough.
• Sear the steak for 1 minute before touching it, then flip the steak bites.
• Sear the steak on the second side for an additional 1 minute, then remove the steak from the pan to a plate.
• Add the lime zest and lime juice to the hot pan, stir to combine, and pour the chili lime sauce of the steak bites.

REFRIED BEAN & RICE BOWLS

 

REFRIED BEAN & RICE BOWLS adapted from MOLLY YEH

1/2 pound ground beef
1 medium yellow onion, diced
1 teaspoon chili powder
4 ounces canned diced green chiles
14-ounce cans seasoned black beans, drained and rinsed
1 can white shoepeg corn, drained
2 limes, juiced
FRESH ground sea salt and black pepper
3 cups cooked white rice
1 cup (4 ounces) grated white Cheddar or Cotija cheese
1/2 bunch green onions, trimmed and sliced
Salsa of choice
1 jalapeno, seeded and sliced
FRESH cilantro, for garnish

• Cook ground beef in a large skillet over medium-low heat, rendering all of the fat until cooked through, 6 to 8 minutes.
• Drain, reserving fat and set aside.
• Increase the heat to medium and add the onions to rendered fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes.
• Add the chili powder and cook for another minute.
• Stir in the green chiles and black beans.
• Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor, add 2 to 4 tablespoons water to the puree if it seems too dry.
• Stir in corn and ground beef.
• Stir in the juice of 1 lime and season with salt.
  To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice.
• Garnish with cheese, salsa and scallions.
• Scatter the jalapeno slices and cilantro on top.

HOMEMADE TORTILLAS adapted from Molly Yeh

2 cups (254 grams) all-purpose flour, plus more for dusting
FRESH ground sea salt and tri-color pepper
1 teaspoon sugar
1/4 cup avocado oil

• Combine the flour, salt and sugar in a medium bowl.
• Add the oil and mix until coarse and mealy.
• Stir in 3/4 cup water to form a dough.
• Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes.
• Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes.
• Heat a dry skillet over medium heat.
• Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one.
• Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute per side.
• Keep warm in a towel until ready to serve.