Chili

Chili is chili right?  That's what I thought until I tried this recipe.  Sooooo good!!  Still basic ingredients but this combination is a tasty one.

- 2 lbs ground beef
- 1 chopped onion
- Green pepper (or any other color)
- 1/2 cup ketchup
- 1/2 cup bbq sauce
- 1/4 cup vinegar
- 2 tsp worcestershire sauce
- 2 tsp mustard
- 2 cans pork and beans
- 1 can kidney beans
- Chili powder
- Garlic powder
- 1 can tomato soup
- 1/4 cup brown sugar

Brown first 3 ingredients.  Add remaining ingredients.  Simmer for about an hour and a half.
* I left out the kidney beans this time around, but I love them, so will add them in next time.
**We enjoyed this with multi-grain chips from Costco.  :)

Little Cheddar Meatloaves

Thanks again to my friend Claudette for a tasty little recipe!  I'll admit, meatloaf isn't all that glamorous or exciting.  But this recipe takes it up a couple of notches and is oh so tasty. 

- 1 egg

- 3/4 cup milk

- 1 cup grated cheese

- 1/2 cup oats

- 1/2 cup chopped onions

- 1 tsp salt

- 1 lb ground beef

Sauce:

- 2/3 cup ketchup

- 1/2 cup brown sugar

- 1 tsp mustard

Beat egg and milk.  Stir in cheese, oats, onion and salt.  Add beef and mix well.  Shape into 8 loaves and place in 9x13 inch baking pan.  Combine sauce ingredients and spoon over loaves.  Bake uncovered at 350 for 1 hour.  Yum!!

Sweet & Sour Meatballs

A few years ago we were invited out for lunch after church and were served these meatballs. A little different from the norm, but oh so yummy. Quite a bit of sugar in the sauce, but tasty none the less.
Meatballs:

- 1 1/4 lb ground beef
- 1/2 cup dry bread crumbs
- 1/2 cup water or milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 onion, chopped
- 3-4 cloves of garlic

Mix beef, crumbs, water, onion, garlic, salt and pepper. Makes approximately 24 meatballs. Brown in frying pan or hot oven. Transfer to casserole.

Sauce:

- 2 cups brown sugar
- 2 tbsp flour
- 1/2 cup vinegar
- 1/4 cup water
- 2 tbsp soy sauce
- 1 tbsp ketchup

Combine brown sugar and flour in saucepan. Blend thoroughly. Add vinegar, water, soy sauce and ketchup. Stir over medium-high heat until boiling. Pour over meatballs. Cover and heat in 350 oven for 20 minutes until hot and bubbly. Serves 4.

Taco Salad

This is a delicious salad, a little different from your average taco salad. Recipe from my mom-in-law. Warm weather is coming. Time to start thinking of some salads to go along with the burgers and steaks.

• 1 cup Miracle Whip salad dressing


• 1 cup Italian dressing


• 1 lb ground beef


• 1 small chopped onion


• 2 cups kidney beans


• 1 tsp salt


• 1/2 tsp pepper


• 1 head lettuce


• 2 tomatoes, chopped


• 375g pkg taco chips, crushed


• 2 cups grated cheese

Mix Italian dressing and Miracle Whip. Brown ground beef and onion. Add beans, salt and pepper. Toss the remaining ingredients then add warm ground beef mixture. (Temperature of ground beef can be cooled slightly to warmed slightly if it's been refrigerated). Add dressing; toss and serve immediately.

Beef with Ramen Noodles

Beef with Ramen Noodles

• 1 tablespoon cornstarch
• 1 cup beef broth, divided
• 1 package (3 ounces) beef ramen noodles
• 1/2 pound boneless beef sirloin steak, cut into thin strips
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 can (14 oz) whole baby corn, rinsed and drained
• 1 cup fresh broccoli florets
• 1/2 cup diced sweet red pepper
• 1/2 cup grated carrot
• 2 green onions, cut into 1 inch pieces
• 1/4 cup peanuts

In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. Set aside seasoning packet from noodles. Cook noodles according to package directions.

In a skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Drain noodles; add to beef. Stir in the corn, broccoli, red pepper, carrot, onions and remaining broth. Sprinkle contents of seasoning packet over all.

Cook for 4-6 minutes or until vegetables are crisp-tender. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with peanuts. Yield: 2 servings

* I've only made this once but I think the next time I do I will only use half of the seasoning packet as I found it a bit salty. Darren didn't, but I did so who knows, maybe its just me! I also didn't add the peanuts, I could only imagine what Darren would think of peanuts in this kind of dish :)

Teriyaki Sirloin Steak

Darren and I had this meal for our 1st anniversary, and we absolutely loved it!

Teriyaki Sirloin Steak

• 1/2 cup soy sauce
• 1/4 vegetable oil
• 1/4 cup packed brown sugar
• 2 tsp ground mustard
• 2 tsp ground ginger
• 1 tsp garlic powder
• 1 to 1-1/2 pounds boneless beef sirloin steak (3/4 inch thick)

In a large resealable plastic bag, combine the first six ingredients; add the steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness.

Yield: 4-6 servings

* I had this steak marinating for 24 hours before we ate it and it was the most tender steak I have ever had. Absolutley delicious!

Lasagna Toss

I find this to be an easier way to make lasagna and it's pretty tasty too!

Lasagna Toss

• 1 lb ground beef
• 1/2 cup chopped onion
• dash minced garlic
• 1/2 tsp salt
• 1 3/4 cups spaghetti sauce
• 6 oz spiral noodles, cooked and drained
• 1 cup cottage cheese
• 2 cups shredded mozza cheese, divided
• grated parmesan cheese, optional

Brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove one cup of meat sauce; seat aside. Stir noodles into the remaining sauce. Place half of noodle/sauce mixture in greased 2-quart casserole (9 x 9). Cover with cottage cheese and 1 cup mozza cheese. Add remaining noodle/sauce mixture; top with 1 cup reserved meat sauce and remaining mozza cheese. Sprinkle with parmesan cheese. Cover. Bake at 350 for 20 to 25 minutes. Let stand 5 minutes before serving.

Yield: 6-8 servings

Can easily be doubled or tripled.

Chuckwagon Chili

2 lbs. lean ground beef

1 red pepper chopped fine

1 large carrot chopped fine

2 stix celery chopped fine

1 large onion chopped fine

1 bunch of mushrooms (optional) sliced

1 tin kidney beans (optional)

1 pkg. of your fav wieners cut into bite size pieces

2 tsp. chili powder

1 Tbsp. brown sugar

1 tsp. salt

1 tsp. pepper

2 tins tomato soup

Brown beef, add veggies & rest of ingredients, let simmer. serve with mashed spuds or on a bun. i leave out the beans & mushrooms as most of my crew don't like them.

Hearty Beef Stew

Serve with thick bread slices or crusty rolls. Equally good over egg noodles.

1 tbsp cooking oil
1.5 pounds Beef stew meat

28 oz Can of diced tomatoes (with juice)
1.5 cups Chopped onion
1.5 cups Chopped carrot
1 cup Chopped parsnip
3/4 cup Dry red (or alcohol free) wine
1/2 cup Chopped celery
1 tbsp Worcestershire sauce
1/2 tsp Garlic and herb no-salt seasoning (such as Mrs. Dash. I used epicure!)
2 Bay leaves
1/2 tsp pepper

3 tbsp Water
3 tbsp All-purpose flour



Heat cooking oil in large frying pan on medium-high. Brown beef for about 7 minutes, stirring occasionally. Transfer to greased 3 quart (3L) casserole.

Add next 10 ingredients. Stir. cover. Cook in 325'F (160'C) oven for about 1.5 hours until vegetables are softened and beef is almost tender.

Stir water into flour in small cup until smooth. Slowly add to beef mixture, stirring constantly. Return to oven. Cook, uncovered, for about 300 minutes, stirring once, until beef is tender and sauce is boiling and thickened. Serves 6.

1 Serving: 322 Calories; 12.1 g Total Fat; 59 mg Cholesterol; 22 g Carbohydrate; 4 g Fibre; 26 g Protein; 355 mg Sodium

Marinated Flank Steak

Marinated Flank Steak

2 lbs beef flank steak (or your favorite cut of steak)
1/4 cup sesame seed*
1/4 cup oil
1/4 cup soya sauce
1/4 cup corn syrup
1 small onion, sliced
1 clove garlic, crushed
1/4 tsp pepper
1/4 tsp ginger

Marinate in fridge several hrs or overnight, turning once. Then BBQ.

* I usually leave the sesame seeds out, as I never seem to have them on hand.

Italian Vegetable Soup

Italian Vegetable Soup

• 1 lb ground beef
• 1 cup diced onion
• 1 cup sliced celery
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 16 oz can tomatoes
• 15 oz can tomato sauce
• 15 oz can red kidney beans, drained
• 2 cups water
• 5 tsp beef bouillon granules
• 1 tbsp parsley
• 1 tsp salt
• 1/2 tsp oregano
• 1/2 tsp sweet basil
• 1/4 tsp black pepper
• 2 cups shredded cabbage
• 1 cup frozen or fresh green beans, cut in 1 inch pieces, optional
• 1/2 cup elbow macaroni
• Parmesan cheese

Brown beef, drain. Add all the ingredients, except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with parmesan cheese before serving.

*I was first introduced to this soup, when my mother-in-law served it. Like most soups, it's better the next day. One of my all time favorites!

BBQ Pork/Beef

This is one of my favorite recipes. Makes excellent sandwiches, served cold or hot. One of my favorites to bring to the field served on a bun with coleslaw on the side.

BBQ Pork/Beef

2 1/2 lb pork or beef roast (cooked til tender in slow cooker)

Bring to boil on stove:

1/2 cup water
2 tsp chicken oxo
1/2 tsp onion powder
1/2 cup ketchup
2 1/2 tbsp vinegar
1 1/2 tsp worchestershire sauce
2 1/2 tbsp brown sugar
1 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp cayenne pepper

Shred roast with a fork (just pull apart into small strips). Put back in slow cooker with sauce. Heat through.

I often do a double recipe of sauce - I like it saucy!

I like to cook the roast in the slow cooker overnight, which allows for time for it to cool a bit so it's easier to handle when you're shredding it. That way you can make sure it's cooked well enough to easily shred and you'll have it done in plenty of time for supper.

Sweet & Sour Meatballs

I'm not a huge fan of meatballs in general, but I really like this recipe:


Sweet & Sour Meatballs

• 2 lbs hamburger
• 1 cup rolled oats
• 2 eggs
• 2 tsp sage*
• 1 tsp garlic salt
• salt and pepper
• chopped onion to taste

Sauce:

• 1 cup brown sugar
• 2 tbsp cornstarch
• 1 cup ketchup
• 1/2 cup vinegar
• 1 cup water

Combine the first 7 ingredients. Roll into small balls and brown in a frying pan. Place browned meatballs in a casserole dish or roaster.

Sauce: Put brown sugar and cornstarch in saucepan. Mix well. Add ketchup, vinegar and water, mixing well after each, stirring continually. Bring sauce to a boil. It will thicken and clear. Pour over meatballs. Bake at 325 for an hour.

Pineapple chunks may be added with the sauce. The juice may be used to replace the 1 cup water. Make sure 1 cup liquid is added.

*Although I have about 10,000 spices, I don't have sage, so I've never added it in to this recipe and I think it's still pretty tasty!

Garlic Beef Stroganoff

2 tsp beef base
1 can mushroom soup (i usually do 2 or 3)
2 cans of mushrooms
1 onion
3 cloves of garlic
1 Tbsp Worcester sauce

2 pounds of beef (stewing beef, beef roast, steak, whatever!)
2 Tbsp vegetable oil

1 pkg cream cheese, cubed

1. Cut your beef into strips, and brown it in the vegetable oil.
2. Put all ingredients (except cream cheese) into the slow-cooker.
3. Cook on low 8-10 hours
4. Add cream cheese about an hour from the end.
5. Serve over noodles.
   

I find that it takes the cream cheese FOREVER to melt. Make sure to cut it into cubes, and even add it earlier if you like to give it extra time to melt into the sauce. We LOVE this recipe, and I hope you do too!