{30 Minute} Beef and Broccoli

I love every recipe I post on here and this one is definitely at the top of my list!  Every time I make it it gets rave reviews.  My husband falls in love with it all over again, each and every time!  My recipe book just wouldn't be complete without it.  Thanks to my sister for yet another, family favorite!

2/3 cup soy sauce
1/2 cup chicken broth
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoon cornstarch
2 tablespoon water
1 tablespoon olive oil
1 pound flank steak, thinly sliced
1 head fresh broccoli, cut into florets
4 cups brown rice, cooked

In a saucepan over medium heat, whisk together soy sauce, broth, honey, rice vinegar, brown sugar, garlic, sesame oil, ginger and red pepper flakes and bring to a boil. In a small dish, whisk together the cornstarch and water and slowly pour into the sauce, whisking continually. Bring back to a boil then reduce heat and simmer for 5-8 minutes, or until thickened. Meanwhile, add broccoli florets to a microwave safe bowl, add a few tablespoons of water, cover with plastic wrap and cook for 2-3 minutes, or until tender but not too soggy. Heat olive oil in a large skillet over medium high heat. Season the meat with salt and pepper then add to the pan. Cook the meat for 2-3 minutes then flip and cook the other side for an additional 2-3 minutes (don’t over cook it) Pour the sauce over the meat, add the broccoli then gently stir and cook a few minutes until heated through. Serve over cooked rice.

Source:  Whisked Away

French Bread Cheeseburger Melt

This is a quick and easy meal that's perfect for a busy night!  I remember having something like this when I was a kid and have recreated my own version of it.  My kids love it and I enjoy revisiting a blast from the past!

1 loaf of french bread
1 lb ground beef, cooked
1 cup sour cream
1 can Cream of Mushroom Soup
1/2 tsp salt
1 tsp garlic, minced
1/2 onion, diced
1/2 bell pepper, diced
mushrooms, sliced
2 cups shredded cheese

Preheat oven to 425.  Slice the french in half, long ways.  In a mixing bowl combine cooked ground beef, sour cream, cream of mushroom soup, salt, garlic, onion, pepper and mushrooms.  Stir until combined.  Place sliced french bread on cookie sheet, cut side up.  Spread half of the meat mixture on each half of the french bread.  Top each with 1 cup of shredded cheese.  Bake at for 425, until cheese is bubbly, about 15 minutes.  Cut into slices and enjoy!

Loaded Lasagna

Everybody's got to have a good lasagna recipe.  Years ago, when we first got married and I was trying to navigate my way around the kitchen and figure out how to cook a meal that didn't from a box, my aunt Felisha shared her lasagna recipe with me.  I was so proud of myself the first time I made it!  I think my brand new husband was grateful to eat a real meal again too.  It's been a family favorite every since and all six of our kids get excited when I tell them that we're having lasagna for dinner.  One reason this lasagna has stuck around for so many years is because it's got a lot more than your standard lasagna.  I love the creaminess of the sauce and the extra veggies are spot on.  Hope you enjoy a family favorite!

9 Lasagna Noodles
1 lb ground beef
1 TBS olive oil
1/2 onion, diced
2 tsp garlic cloves, minced
1 tsp Italian Seasoning
1 tsp salt
1 small container of Ricotta Cheese
1 can of Cream of Mushroom Soup
1 jar of Pasta Sauce
2 cups fresh mushrooms, sliced
2 tomatoes, thinly sliced
1 can large olives, sliced
3 cups Colby Jack Cheese, shredded

Preheat oven to 375.  Boil noodles in a large pot until al dente.  Meanwhile, heat olive oil in a large skillet.  Saute onions until translucent, add garlic cloves and saute one minute longer.  Add ground beef, Italian seasoning and salt.  Cook until meat is evenly browned.  Drain grease and set aside.  In a mixing bowl, combine Ricotta Cheese and Cream of Mushroom Soup.  Add in cooked ground beef mixture and stir until well mixed.  Grease a 9X13 baking dish.  Spread a thin layer of pasta sauce on the bottom of the dish, line with three lasagna noodles.  Evenly spread half of the beef mixture over the noodles, then a layer of pasta sauce, half the mushrooms, tomatoes and olives and then a cup of shredded cheese.  Repeat this layer once more.  Put the last three lasagna noodles on top of the second layer of meat, veggies and cheese.  Top noodles with sauce and one more cup of cheese.  Cover lasagna with foil and bake at 375 for 30-40 minutes, until cheese is bubbly.

Source:  Felisha Martin

Throw Back Thursday: Slow Cooker {or not} Tamale Pie

I've had this recipe in our dinner rotations for about two years now.  When I made it earlier this week and was still getting an earful of "This is SO good!" comments, I knew it was the perfect candidate for our Throw Back Thursday spot.  It seems simple and unassuming but it is just so. darn. good.  It definitely deserves another turn in the lime light.  I've made a few modifications to the original post.  I think these directions are a little clearer and I noted a few changes that I've made over the past couple of years. Okay, enough small talk, let's get to the good stuff.  Let start with the meat mixture.  It is so flavorful and look at all of these beautiful colors!

I have to admit though that the crowning jewel of this dish has got to be the cornmeal crust on top.  I originally suggested you use two boxes of cornmeal mix but I've changed that suggestion to a mandatory requirement.  Trust me, you'll want as much of this cornbread magic as you can get!

Combine the beautiful meat mixture with the golden cornbread crust and you have got some amazing comfort food at its finest!  If there are ever any leftovers, they are usually eaten the next morning for breakfast.  I'm not even kidding.  That's how much we love this stuff.  This meal can be cooked in a few different ways to accommodate your schedule for that day.  You can cook this dish in the crock pot or oven and it's a great freezer meal if you're looking for a prep ahead meal.  Separate directions for all of those are below.  Hope you enjoy!

Ingredients:
1 1/2 lbs cooked ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can black beans, rinsed and drained
1 can diced tomatoes with mild green chilies, undrained
1 can corn, drained
1 can red enchilada sauce
2 green onions, chopped
1/4 cup fresh cilantro, chopped
1 cup shredded Mexican cheese blend
2 packages (8-1/2 ounces) corn bread/muffin mix (I used Jiffy brand)
4 eggs
sour cream and additional cilantro to garnish

Slow Cooker Directions:
Stir together cooked ground beef, cumin, salt, chili powder and pepper.  Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, cilantro and cheese. Cover and cook on low for 6-8 hours or until heated through.  In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.  Serve with sour cream and additional cilantro if desired.

Oven Baked Directions:

Preheat oven to 400 degrees.  Brown hamburger in a large skillet.  Drain excess grease.  Add in all remaining ingredients except for the muffin mix, eggs and sour cream.  Stir until combined then pour into a 9x13 pan.  In a separate bowl, mix the cornbread mix and eggs together until well mixed.  Spread over the top of the meat mixture.  Bake in the oven at 400 degrees for 30 minutes or until cornbread is golden brown.  Top with a dollop of sour cream and cilantro.

Freezer Meal Directions:

Prepare everything as directed in the oven baked directions, except for the cornbread topping.  When the meat mixture is cooled, put it in a foil pan (if you know you plan to cook it in the oven) or in a gallon sized freezer ziploc bag.  If you put it in a pan, securely cover with two pieces of plastic wrap and tin foil.  Place pan or ziploc bag in freezer.  When ready to use, thaw and cook in oven or crock pot as directed, adding cornbread crust on top before baking. 

Source:  Taste of Home

Philly Cheesesteak Pizza

This pizza was a hit, especially among the men.  Since our 15 year old is man-sized and our 9 year old likes to think he is, I can say men to include them and my hubby.  They inhaled this one.  The pizza love wasn't restricted to the male crowd though.  Us girls did some damage too.  This pizza takes everything you love about a good Philly Cheesesteak Sandwich and brings it to your pizza party.  We will definitely repeat this one!

Ingredients
1 uncooked pizza crust*
1/4 cup mayonnaise
1/2 pound steak, cooked and cut into thin strips
1/4 cup red onion, sliced
bell pepper, cut into strips
2 cups mozzarella cheese

Directions
I always use my favorite homemade pizza crust* but you can use a store bought crust if you want.  (These directions are for the homemade crust.  Follow the baking directions that come with your crust, if you choose to use something else.)  Preheat oven to 500.  Place pizza stone (best choice) or pan in oven to preheat with the oven.  Roll out pizza dough on parchment paper.  Spread the mayonnaise on the base of the crust. Top with steak, onion, peppers, and cheese. Carefully pull the hot stone or pan out of the oven, slide the parchment paper with the pizza onto the pan. Return to the oven and bake for 10 minutes or until the crust is golden brown.  Brush crust with olive oil right after baking.

*This pizza crust recipe makes enough dough for 2 pizzas.

Source:  Chocolate with Grace

Throw Back Thursday: Sweet & Sour Meatballs

I've decided that there are some recipes on here that are just so good that they deserve a second turn in the spotlight.  I love every recipe that I post on here but the favorites among the favorites need a little more recognition.  These sweet and sour meatballs will be the first repeat customer.  I love pretty much anything "sweet and sour".  There's just something about the sweet and tangy mixed with the savoury meat that gets me everytime!  My best friend Karilyn is a fabulous cook and introduced me to this dish.  Let me tell you, it was love at first bite.  And if it's a crock pot meal, you know it's going to be easy.  The smells will keep you drooling and dinner time will be your favorite part of the day. After eating these, you will never be able to eat a plain old meatball again!

Ingredients:
2 lbs frozen meatballs
1 (10 oz) jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon garlic powder
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
1 medium onion, cubed
1 (20 oz) can pineapple chunks, drained

Directions:
Spray inside of slow cooker with non-stick cooking spray. Place frozen meatballs inside the slow cooker.  In a small bowl, combine sweet and sour sauce, brown sugar, soy sauce and garlic powder.  Stir to mix.  Pour over meatballs and stir gently. Place lid on slow cooker. Cook on on high for 3 hours.  Add in peppers, onion and pineapple.  Cook for an additional hour.  If you want peppers and onion to be softer, add in sooner or at the beginning.  Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.

As a Freezer Meal:  Put meatballs in a gallon sized ziploc freezer bag.  Mix up the sauce and pour over the meatballs and seal bag tightly.  Cut up peppers and onion.  Place in quart sized ziploc freezer bag.  You can drain pineapple chunks and place pineapple in a separate quart sized ziploc freezer bag or just keep a can of pineapple chunks on hand and use from the can when ready to cook.  Lay all sealed ziploc bags flat in the freezer.  When ready to use, pour meatballs and sauce in crockpot and cook as directed above.

See original recipe post here

Source:  Six Sister's Stuff

Taco Pizza & Fresh Salsa

We just found out this week that we'll be moving to El Paso, Texas this summer!  We are very excited about my husband's new job and for the opportunity to move back to good ol' Texas!  El Paso is right on the border of Mexico, so for this week's Pizza post, we're heading south of the border.  Okay, so this isn't exactly authentic Mexican food.  We'll call it Mexican inspired.  This one is definitely a hit with the kid crowd.  They love it!  I love the yummy salsa that tops it off.  I like to use a runny, store bought salsa to spread on the dough as the "pizza sauce".  You'll definitely want to make this salsa to top it off with though.  And make sure you have some tortilla chips to eat with the extra salsa.  Enjoy the fiesta!

INGREDIENTS
For Pizza:
1 uncooked pizza crust*
1 cup store bought salsa
1 lb. ground beef
½ package taco seasoning
salt and pepper
2 cups mexican blend shredded cheese
2 cups nacho flavored Doritos - crushed
Sliced Olives
homemade salsa (see below)

For Salsa:
2 tomatoes, chopped
2 garlic cloves, minced
1 cup bell peppers, chopped
2 jalapeno peppers, chopped (optional)
1/4 cup red onion, chopped
handful fresh cilantro - chopped
salt, to taste
1/2 tsp lime juice

INSTRUCTIONS
I always use my favorite homemade pizza crust* but you can use a store bought crust if you want.  (These directions are for the homemade crust.  Follow the baking directions that come with your crust, if you choose to use something else.)  Preheat oven to 500.  Place pizza stone (best choice) or pan in oven to preheat with the oven.  Brown the ground beef with taco seasoning, salt and pepper. Take off heat and set aside.  Roll out pizza dough on parchment paper.  Spread store bought salsa evenly over crust.  Top with the hamburger mixture. Add cheese and olives.  Carefully pull the hot stone or pan out of the oven, slide the parchment paper with the pizza onto the pan. Return to the oven and bake for 8 minutes.  Mix the salsa ingredients together while the pizza bakes. Set aside.  Remove pizza from oven and add crushed Doritos to the top of the pizza. Return to oven and bake for 2 more minutes.  Remove from oven and brush crust with olive oil, let set a few minutes before cutting. Top with freshly made salsa.

*This pizza crust recipe makes enough dough for 2 pizzas.

Source:  Recipes, Food & Cooking

Shredded Beef Enchiladas

Sometimes you need a quick, throw together meal for dinner.  Okay, so most nights that's what I need.  But sometimes there's a meal that is so incredibly amazing, that it's totally worth spending a bit more time on it.  This is most definitely one of those meals.  You start off by cooking the roast in the crockpot throughout the day.  The smell hangs in the air all day long as a constant reminder of how awesome dinner is going to be.  After the crockpot, you shred and then pan sear the meat.  You'll want to sneak a taste of the meat at this point.  Be warned though, you might want to just stop right here and eat all of it. Resist though, you're almost to the finish line.  Next, you'll make some killer enchilada sauce, mix it with the meat then roll it all up in a tortilla and stick it in the oven for it's final baking.  By the time these babies get to your plate you are going to be wiping the drool off your chin.  And then when you take that first bite, you will know that every second you spent working on it was a second well spent.  Trust me, don't skip a single step.  These are the most amazing beef enchiladas in all of forever.

For the meat:
1 chuck roast, about 3 pounds
1 teaspoon salt
1 teaspoon ground black pepper
½ onion, chopped 1 green pepper, chopped
1 teaspoon chili powder
1/2 teaspoon ground cayenne pepper
1 tsp cumin
1 tsp paprika
½ Tbs tabasco sauce
1 teaspoon garlic powder
1 C beef broth

Add broth to slow cooker then add all ingredients, except for roast and mix together. Add the roast and cook on high for 5-6 hours, remove meat and shred, removing any fat, then return to slow cooker. Reduce heat to low, and continue cooking for 2 to 4 hours. Transfer the meat to a large skillet and add 1-2 cups of the liquid. Saute on high until all the liquid has been absorbed, adding any necessary seasonings to taste.

For the enchilada sauce:
1 medium onion, chopped fine
1 teaspoon canola oil
1/2 tsp salt
3 medium cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 cup shredded cheese
12 flour tortillas

Preheat oven to 400. Remove meat from skillet and set aside. In skillet combine the onion, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer. Remove about half the sauce and set aside for the top. Stir the shredded beef into the remaining sauce in the pan. Reduce heat to low, cover, and simmer about 10 minutes. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high about 40-60 seconds. Spoon the meat mixture evenly down the center of each tortilla then tightly roll and lay seam-side down in a greased 9×13 inch baking dish. Pour the reserved sauce evenly over the top of the enchiladas and top with the shredded cheese. Cover dish with foil and bake at 400 for 20 minutes, or until heated through. Remove foil and bake another 5-10 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, shredded lettuce, olives and diced tomatoes.

As a Freezer Meal
Prepare as directed but do not bake.  I suggest using a foil pan so you don't have one of your regular baking dishes stuck in the freezer.  Cover tightly with 2-3 layers of plastic wrap and tin foil.  When ready to use, remove plastic wrap, cover with foil and put in the oven, frozen.  Bake at 400 for 35-40 minutes, until heated all the way through.  Remove foil and bake another 5-10 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, shredded lettuce, olives and diced tomatoes.

Source:  Who Wants Dinner

(Supreme) French Dip Sandwich



If you like French dipped sandwiches, this recipe is a must have.  I've always been a fan of the French dipped sandwiches but they kind of needed a little dressing up.  The flavor is fantastic but there's really not much too it.  Shredded beef on a bun with a savory dip is good, but it can be so much better!  And here's how...

Ingredients: 
2-3 pounds roast beef
1 bell pepper (any color), sliced
1 onion, sliced then cut into half circles
1 box mushrooms, sliced
2 packets Au Jus gravy mix
3 cups water
Hoagie buns
swiss cheese

Directions: 
Place roast in crock pot.  Add veggies.  Mix both packets of Au Jus with water.  Pour over roast and veggies.  Cook on high for 4-6 hours, until meat is fall apart tender.  When roast is cooked, split open buns and place a slice of swiss cheese on one side.  Broil for a few minutes in oven until bun is toasted and cheese bubbly.  Shred roast then put roast and veggies on toasted buns with melted swiss cheese.  The remaining liquid in the crock pot is the Au Jus dip.  Serve in a small dish with the sandwiches for dipping.

As a Freezer Meal
Follow crockpot directions as listed.  When meat is cooked, shredded and cooled to room temperature, put in a gallon sized, freezer ziploc bag along with juice.  When ready to use, thaw then heat in a pot on the stove or in a microwave safe bowl, in the microwave.  Serve on toasted buns with melted swiss cheese.  The remaining liquid is the Au Jus dip.  Serve in a small dish with the sandwiches for dipping.

Slow Cooker {or not} Tamale Pie

My friend Karilyn introduced me to this recipe and it is wow, amazing!  Everyone was asking me to make it again before we had even finished eating dinner.  The beauty of this recipe is that you can cook it in the crock pot (as directed below) or, if you're like me and sometimes don't think about dinner early enough to do the crock pot thing, you can throw it together and cook it in the oven.  To do that, mix everything but the cornbread mix and eggs together and put in a greased 9x13 pan.  Mix the cornbread mix and eggs together in a separate bowl then spread over the top of the meat mixture.  Bake in the oven at 400 degrees for 20 minutes or until cornbread is golden brown.  This right here is some comfort food at it's finest!

Ingredients:
1 lb cooked ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro

1 cup (4 ounces) shredded Mexican cheese blend
*1 package (8-1/2 ounces) corn bread/muffin mix (I used Jiffy brand)
2 eggs

*The crust is such a magical part of this dish that I would recommend using two boxes of it (which would require 4 eggs).  Never too much of a good thing!

Directions:

1.  Stir together cooked ground beef, cumin, salt, chili powder and pepper.

Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, cilantro and cheese. Cover and cook on low for 6-8 hours or until heated through.

2.  In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

3.  Serve with sour cream and additional cilantro if desired.

As a Freezer Meal:
Prepare everything as directed, except for the cornbread topping.  When the meat mixture is cooled, put it in a foil pan (if you know you plan to cook it in the oven) or in a gallon sized freezer ziploc bag.  If you put it in a pan, securely cover with two pieces of plastic wrap and tin foil.  Place pan or ziploc bag in freezer.  When ready to use, thaw and cook in oven or crockpot as directed, adding cornbread crust on top before baking. 

*Source:  Taste of Home

{Crock Pot} Sweet & Sour Meatballs

I love pretty much anything "sweet and sour".  There's just something about the sweet and tangy mixed with the savoury meat that gets me everytime!  My best friend Karilyn is a fabulous cook and introduced me to this dish.  Let me tell you, it was love at first bite.  And if it's a crock pot meal, you know it's going to be easy.  The smells will keep you drooling and dinner time will be your favorite part of the day. After eating these, you will never be able to eat a plain old meatball again!

Ingredients:
1 (10 oz) jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon garlic powder
2 lbs frozen meatballs
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
1 medium onion, cubed
1 (20 oz) can pineapple chunks, drained

Directions:
Spray inside of slow cooker with non-stick cooking spray. Place frozen meatballs inside the slow cooker.  In a small bowl, combine sweet and sour sauce, brown sugar, soy sauce and garlic powder.  Stir to mix.  Pour over meatballs and stir gently. Place lid on slow cooker. Cook on on high for 3 hours.  Add in peppers, onion and pineapple.  Cook for an additional hour.  If you want peppers and onion to be softer, add in sooner or at the beginning.  Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.

*Source: Six Sister's Stuff