Category Archives: ground beef

Beef Vegetable Skillet

This recipe is a great use for ALL those garden vegetables!  Some of you know what I mean….it’s August, and you’re tired of dealing with the garden, but the pesky things won’t stop growing!  If you have something else you need to use, just toss it in.

Beef Vegetable Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb ground beef
  • 1 Tbsp onion powder
  • 2 C beef stock
  • 1½ C uncooked bow-tie pasta
  • 1 tsp Italian seasoning
  • 1 tsp chili powder
  • ½ tsp garlic salt
  • ¼ tsp black pepper
  • ¼ C chopped green bell pepper
  • 1 C chopped yellow squash
  • 1 chopped banana pepper
  • ½ C frozen mixed vegetables
  • 2 C chopped tomatoes
  • 1 C shredded Mild Cheddar Jack cheese
Instructions
  1. Brown ground beef with onion powder in large skillet; drain.
  2. Add beef stock.
  3. Bring to a boil, stirring frequently.
  4. Reduce heat and let simmer 5 minutes.
  5. Stir in seasonings and vegetables.
  6. Add pasta and return to a boil.
  7. Lower heat, cover, and simmer 15 minutes.
  8. Place cheese on top of mixture.
  9. Remove heat and let skillet set 5 minutes while cheese melts before serving.

 

 

Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

Ah, summer, what power you have to make us suffer and like it. ~Russel Baker

Homemade Meatballs

Homemade Meatballs

1 lb ground beef

1/3 C minced onion

1 egg

1/3 C Progresso™ Garlic & Herb Bread Crumbs

1/3 tsp garlic salt

1 beef bouillon cube, crumbled

1/4 tsp black pepper

 

Combine all ingredients thoroughly in a large mixing bowl.  Heat nonstick griddle pan over medium heat.  Using melon baller, drop meatballs onto hot pan.  Cook, turning occasionally, until browned evenly and cooked through.

Makes 2 dozen

Music to Cook By

 

Until next time, Happy Cooking!  :)

 

A healthy attitude is contagious but don’t wait to catch it from others. Be a carrier. - Tom Stoppard

 

 

RETURN TO BLOGGING (BAKED SPAGHETTI)

It has been 20 days since my last blogpost.  Between illness, travel, and various other etc.’s, I haven’t been able to find time to write.  Actually, some days I had time, but couldn’t get my mind straight long enough to write.  So, today, I’m beginning this post and will do it in bits and pieces, if necessary.  


Today, I couldn’t decide what to make for dinner.  I didn’t want the same ol’, same ol’, so I started going through cookbooks looking for something different.  The result was that we had Baked Spaghetti.  I had never made it before,  but it was simple and we enjoyed it.  On some level, it reminded me of Cincinnati Chili Four-Way.  Although,  I have to admit that I have only had that at Steak ‘n Shake, so I’m not really sure if that is the typical flavor.  Oh well, I like it.


So, here’s my recipe for Baked Spaghetti.


BAKED SPAGHETTI
adapted from Taste of Home Ground Beef Cookbook


1 pkg. (12 oz.) spaghetti
1  lb. ground beef
1 med. orange bell pepper, chopped
1 med. onion, chopped
1 clove garlic, chopped
1 can (14-1/2 oz.) Italian diced tomatoes, undrained
1 can (8 oz.) Spanish-style tomato sauce
1 Tbsp. brown sugar
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese


Cook the spaghetti according to package directions.  Meanwhile, cook beef, bell pepper, onion, and garlic over medium heat until the meat is browned; drain.  Stir in the next seven ingredients.
Drain spaghetti.  Transfer to a greased baking dish ( I used olive oil cooking spray).  Add beef mixture.  Stir together.  Cover and bake at 350 degrees for 30 minutes.  Uncover; sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.  Serves 12.





MUSIC TO COOK BY





Until next time, Happy Cooking!  : )



“Three things cannot be long hidden: the sun, the moon, and the truth.” - 

Hindu Prince Gautama Siddharta, the founder of Buddhism, 563-483 B.C

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SLOW COOKER CHILI

As I have said before, I love my slow cooker!  Can’t live without it.  So it was only a matter of time field chili rollbefore I started experimenting with my chili recipe in the slow cooker.  The only problem with this recipe is that the key ingredient is not available in all parts of the country.  As a matter of fact, I can’t buy it here in Florida.  It’s called a chili roll, and if you’ve never seen one, you’re going to take one look at it and say, “What the heck is that?”  Well, I’m glad you asked.  It’s a solid roll of chili with beans.  If you are using it by itself, you just break it up in the pan, add a cup of water and let it simmer until it’s done.  It is an easy way to make chili for someone who doesn’t cook, or if you’re in a hurry.  But it also makes a great base ingredient for a more complex recipe.  While I actually like it alone, I really love it with all the other goodies added.  So, here is my recipe for slow cooker chli.



SLOW COOKER CHILI
1 lb ground beef                                  1 Field chili roll
1 onion, chopped                                1 can chili beans
1/4 c. green pepper, chopped           1 can light red kidney beans
1 clove garlic, minced                        1 can diced tomatoes
1/4 tsp cumin                                       1 can diced tomatoes w/ green chiles
1/4 tsp chili powder                             1/2 c. Coca-Cola
1/4 tsp kosher salt                               1 c beef broth
1/4 tsp black pepper
Brown beef with onion, green pepper, garlic, and seasonings. 



chili ground beef Drain.  Add to slow cooker with all other ingredients.  Cook on low for 4-6 hours.chili









Now, I told you earlier that the chili roll is not available everywhere.  The problem is that it is made (or processed, packaged, whatever) by Field Packing in Owensboro, KY.  So if you live in Kentucky and Indiana, you’re probably in luck.  Otherwise, it seems to be kind of hit or miss throughout the South.  The parent company is Specialty Foods Group, and you can go to their website and check to see if it is sold in your area.  If not, do what I do.  Find a friend or relative in Kentucky to visit, and every time you go there, stock up.  I buy several at a time and freeze them while I’m there and then double wrap them.  If it’s a road trip, they go in a cooler in the trunk.  If I’m flying, I quadruple wrap them and put them in my suitcase.  They’re fine for a 2-3 hour flight, maybe more.  Obviously, this works in reverse, as well.  Anyone who wants to come visit me has to bring chili rolls.  We look like some sort of weird redneck smuggling ring.  ”You know you’re a redneck if you’ve ever been arrested for smuggling chili rolls.”  Jeff Foxworthy, look out!  LOL
 
Oh!  I almost forgot to talk about the use of Coca-Cola® in this recipe.  If you can only find the regular stuff made and bottled here in the U.S. with corn syrup, go ahead and use it.  It’s not the end of the world.  But if possible, anytime I say I’m using Coca-Cola®, I mean those little bottles from Mexico.  They still use sugar down there, like the good Lord intended.  It does make a difference.  I  have found them at Wal-MartWinn-DixiePublixKroger, and Bravo.  So they’re not too difficult to find anymore.  
 
Before I forget it, here’s your music to cook by.  It goes along with my suggestion for smuggling chili rolls out of Kentucky.  : )
 
 
Okay, that’s it for me today.  I’ve been a bit distracted while writing this; I’m also watching Kentucky play South Carolina.  GO CATS!!!!!     : )
 
So, until next time, HAPPY COOKING!  : )
 

 

Music to Cook By . . . 

 

There aren’t enough days in the weekend.  ~Rod Schmidt