Southwestern Meatloaf

1-2 tablespoon cooking oil for frying

½ medium size onion finely diced

1/3 cup diced green pepper…you can use whatever color you have or combination

1/3 cup diced celery

1 jalapeño pepper finely diced, seeds removed

1 tablespoon minced garlic

Add oil to medium size frying pay, I used my #4 Griswold.  Heat oil and add diced onions.  Fry until golden, add the peppers and celery, cook until tender.  Turn off heat and add garlic, stir.  Set aside and cool.

1 ½ pound hamburger

¾ cup bread crumbs, soda crackers or oatmeal….which ever you have handy

2 eggs and 2 tablespoons milk lightly beaten together

1 teaspoon garlic powder

1 teaspoon onion

1 teaspoon paprika

1 teaspoon salt

1 teaspoon coarsely ground pepper

1 teaspoon chili powder

Medium sized bowl add rest of the ingredients, mix well.  Let sit until onion mix has cooled.  When cooled add to the meat mixture, mix well.  Shape and put in an oven proof pan.  Bake at 350 degrees for at least 1 hour and 15 minute. For the last 10 or 15 minutes cover meat loaf with your favorite topping.  For this one I used Pepper Jack Cheese and served with Taco Sauce .

Mexican Stuffed Shells

Serves: 16 shells
Ingredients
1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1½ cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream
Get Ingredients
Instructions
Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.
Notes:  I rinsed off a can of black beans,, added to the salsa and coated the bottom of the baking dish.

Mexican Goulash

You can make the recipe as hot or mild as your taste buds require by the taco sauces you use.

1 pound cubed chicken (you can also use ground meat..chicken, beef or pork)
1 medium onion diced
1/2 cup diced green pepper (any color will work)
1 jalapeno pepper, seeded, veined and diced
3 tablespoons butter or oil
1 heaping teaspoon chili powder

Melt 2 tablespoons butter in heavy pan, add peppers and onion sautee until they start to color and soften.   Remove from pan, add remaining butter and sautee chicken until it starts to get some color.  Add peppers and onion back to pan and sprinkle with chili powder.  Cook until chili starts to release its flavor.  You'll be able to smell it.

Add the following to the meat mixture:

1 ea.  14.5 oz. can diced tomatoes w/juice

1 ea.  14 oz, can black beans rinsed and drained

1 ea.  16 oz. jar taco sauce (you can also use 1 pkg, taco seasoning + 1- 15 oz can of tomato sauce)

1 cup frozen or canned corn drained

1 cup uncooked elbow macaroni

As mixture absorbs the juices add either chicken or beef broth to keep it from drying out too much.  I ended up using about 1-1/2 cups.

Bring mixture to a boil and give it a stir once in a while.  Cover and reduce heat to a simmer.  Cook until macaroni is tender. 

Optional:  I added 3 oz. of cream cheese and about 3 oz of grated pepper jack cheese.  Turn off heat and let the cheeses melt stirring.

Eat and enjoy.  

Stuffed Bell Peppers

Ingredients
3 or 4 whole green (or red) peppers
1 cup instant rice ) not cooked
1 pound ground beef, turkey, or veal
1 medium onion, chopped
1 15 oz. tomato sauce
1/2 cup salsa (you can use diced canned tomatoes if you don't like salsa)
diced tops of the bell peppers...should be a little less than a cup.
1 large clove garlic, chopped
1 cup button mushrooms chopped
Salt, pepper, and garlic powder to taste
Cheese of choice.
You may also add water to the mix if it seems too dry. You will need the extra moisture for the rice.

Instructions
1. Preheat over to 350 degrees F.
2. "Core" the peppers (take the stems and seeds out) and scald them in boiling water for about 5 minutes, or until tender. **optional
3. On high to medium high heat, cook the meat in an ungreased, non-stick or well-seasoned skillet (the fat will keep the food from sticking).
4. When the meat is almost done, add the chopped onion, and continue cooking until the meat is done and the onion pieces are translucent (add olive oil if necessary). Add salt and pepper to taste.

5. Lower to medium heat and stir in the diced bell pepper tops, garlic, and mushrooms cooking just long enough for the veggies to start to soften. add tomato sauce and salsa. Stir until completely combined and simmering.
6. Add the uncooked rice. Stir.
7. Fill the bell peppers with the meat sauce. You will have extra sauce, leave it in the pan to surround the stuffed peppers.

8. Cover and bake at 350 degrees for 1 hour or until the rice is fully cooked.
9. Turn off oven, uncover peppers. Add your favorite cheese to the top and put back into the hot oven to melt cheese. I used pepper jack cheese.

Taco Bake

The recipe below has been modified some, I had to use what I had in the house.  I do not keep 12 oz. cans of anything... I used 15 oz. size even the tomato sauce.  I did use black beans because we do not like Kidney Beans, and I rinsed the beans before adding.  I did not have the Jiffy Corn muffin mix so I used the recipe off the round box of corn meal.  Serve with Salsa, sour cream or what ever makes those taste buds happy.  I did not have the canned fried onions so I chopped an onion and added it to the hamburger mix.

1 lb. ground beef
1 package taco seasoning
1/2 cup water
1 (12 oz) can whole kernel corn, drained
1 (12 oz.) can kidney beans
1/2 cup green pepper chopped
1 (8 oz.) can tomato sauce
1 (8.5 oz.) package corn muffin mix
1 (2.8 oz.) can French fried onions
1/3 cup sharp cheddar shredded

Heat oven to 400  .  Brown beef in skillet and drain.  Stir in taco seasoning, water, corn, beans, pepper and tomato sauce.

 Pour into a 7 x 12 inch glass dish or a 2 quart round casserole dish.  In bowl mix corn muffin mix according to package directions, then stir in one-half can onions.  Spoon corn muffin mixture around outer edge of casserole.

Bake uncovered for 20 minutes, remove from oven and sprinkle cheese and remaining onions on corn muffin topping.  Bake 2 to 3 minute longer.  Yields 8 servings.

Enchilada Penne

1 lb. Lean Ground Hamburger
1 medium yellow onion diced
1/2 bell pepper diced (any color will do)
1 large stalk celery diced
1 heaping tablespoon chili powder
salt and pepper to taste

1 19 oz. can of Old El Paso Enchilada Sauce (Mild)
1 10 oz. can of Rotel Original Diced Tomatoes and Green Chilies
1 8 oz. package of Philly Cream Cheese cubed

There are two ways to prepare this depending on how much time you have.

8 oz. Penne right out of the box.. or

8 oz. Penne Pasta prepared al dente in salted water reserving 1 cup of pasta water for later use if needed.  This can be done while browning the hamburger.

In large skillet w/cover break up and brown hamburger, just before hamburger is "done" add the onion, bell pepper and celery.  Cook until onion starts to soften.  Next add the chili powder.  Mix until you start to smell the chili powder release it's flavors.

Next add the Enchilada Sauce and Rotel Tomatoes.  Heat until it starts to bubble, add the Cubed Cream Cheese.  Stir until melted, reduce heat.

If you are in a hurry add the al dente penne and coat, cover and let simmer about 10 minutes.

If you have time on your hands add the uncooked penne cover and simmer until pasta is done.  **You may need to add additional water or tomato sauce (about 1 cup) if mixture gets too dry before pasta is finished.

When ready to serve top with grated Pepper Jack cheese.  Enjoy.

St. Patrick's Day Leftovers

There is just two of us in this house... so a whole cabbage will last us a while.  Trying to use up some of the uncooked cabbage and have a tasty lunch treat.  Above I steamed about two cups of shredded cabbage and two tablespoons of finely chopped onions in the microwave, you can also do this on your stove top.  I heated it through until it has just beginning to softened, drain excess liquid.  Next add three pieces of thinly sliced pepper jack cheese (about 1/8 cup up to 1/4 cup) stir until melted.

I have a loaf of homemade sweet potato bread cut into thick slices and toasted.  Top with steamed cabbage and enjoy!

Ruben Sandwich

Okay, who doesn't know how to make a Ruben Sandwich?  Some assembly required.

Rye Bread - buttered on one side

Thousand Island Dressing - spread on the inside of bread

Corn Beef - thinly sliced and stacked on top of Thousand Island Dressing to your desired thickness

Sweet Bavarian Style Kraut (14 oz) very well drained.  This will make 3 sandwich with a thick layer.

2 to 3 sliced of thinly sliced swiss cheese top the Kraut

Top with second piece of bread and grill until heated through, cheese is melted and bread is toasted.

Meatloaf

I never seem to get a good picture of the finished product.. oh well, it tasted wonderful.  Sometimes you just need a good old fashioned Comfort Meal!

Here's what you need.

1 pound ground beef 90-10%

1/2 pound pork sausage  (I used RB Rice Medium Spice)

1 sleeve soda crackers-ground into crumbs

1/3 cup your favorite BBQ sauce (I used Mauls)

1 tablespoon Worcestershire sauce

1 large egg

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1/2 cup diced onion (generous)

2 large cloves of garlic minced

2 tablespoons butter

Salt and Pepper to taste

Pre Heat Oven 350 degrees

First melt butter in small frying pan and add diced onions and cook with medium to low heat until onions begin to brown.  Turn off heat and add diced garlic and stir.  Set aside to cool.

In medium bowl add hamburger and sausage, blend; add remaining ingredients, including onion garlic mixture and mix well.

Form meat into a loaf and place in a lined baking pan. (not shown)

Place in oven for 1 hr to 1 hr and 15 minutes.  For the last 15 minutes:  Remove from oven and top with your favorite meatloaf topping, ie tomato paste, tomato sauce, pizza sauce, salsa, BBQ sauce, your favorite cheese... the list is endless..

**you can also add 1/2 cup of your favorite cheeses to the meat mixture.  Another suggestion is use Salsa, Chopped Jalapeno Peppers and Taco seasoning, topped with Pepper Jack Cheese.  Leaving out the BBQ sauce and Worcestershire Sauce in the meat mixture..

Black Rock Rounds

Recipe for Black Rock Rounds

Yesterday afternoon turned out to be perfect fall weather, great for grilling..when isn't it great for grilling??

We usually make these at least once a summer.  The prep and assembly takes a little time but it sure is worth it.  I like to make these up several hours before grill time to let the liquid smoke and onion juices flavor and tenderize the meat.

Below is a couple russet potatoes that were microwaved to "almost done", still a little firm.  I always keep a little jar of bacon grease in my fridge for these special occasions.. prepare pan heating it up and a generous spoonful of bacon grease, slice potatoes and brown.  This will finish the cooking process.  Just before you remove potatoes from the heat add your favorite fresh herbs.  I added chopped chives and rosemary..  Top with your favorite cheese.  I used pepper jack cheese.

Chili Powder Dry Rub Brisket

1 each  Two (2) to Three (3) pound beef brisket

1 tablespoon Chili Powder

1 tablespoon Garlic Powder

1 tablespoon Onion Powder

1 tablespoon Dried Oregano

1 tablespoon ground Mustard

1 tablespoon dark brown sugar

1/4 teaspoon Hot Shot pepper flakes

1 teaspoon coarsely ground salt

1 teaspoon coarsely ground pepper

Mix all ingredients and rub on beef brisket, cover and refrigerate for several hours.  We grilled using the indirect method and smoked using soaked shag bark hickory

 Check out that smoke ring!

 Apparently I can not cut meat straight! 

I made a gravy from the meat juices and served with new potatoes and green beans.

Watercress Anyone? Grilled Filet Mignon with Herb Butter & Texas Toast

Now that I am retired I am able to take the time to go and do things that I haven't had the time to do in years.

My mother in laws farm has two running springs on it.  One has managed to stay running through the droughts we've had the last couple years.  I haven't been down there in many, many years, but I knew there used to be watercress growing at one of the springs.  So yesterday's adventure was going to the spring.  Here is what is found.

This recipe was taken from http://www.watercress.com/recipe.aspx

Grilled Filet Mignon with Herb Butter & Texas Toast

Servings: 4

Ingredients
1 tablespoon whipped butter, slightly softened
3 teaspoons extra virgin olive oil, divided
1 tablespoon minced fresh chives
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon minced fresh rosemary
2 cloves garlic, 1 minced and 1 peeled and halved
1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4 slices whole grain bread
4 cups watercress, trimmed and chopped

Preparation

1. Preheat grill to high. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives, capers, 1 teaspoon marjoram, 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.

2. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.

3. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

Nutrition

Per Serving: 303 calories; 14 grams fat; 80 milligrams cholesterol; 15 grams carbohydrates; 29 grams protein; 5 grams fiber; 438 milligrams sodium