BBQ Ranch Meatloaf [Crockpot]

We are snowed in here.  How about you?  I saw the storms all over the States and so thankful that we still have power and are enjoying being cooped up inside and warm.

When it starts to snow I immediately want to make something warm and yummy.  Soup usually wins out but the crockpot is near the top of my list too.

I've mentioned in the past we are a meat loving family.  I try to limit how much meat we eat but I grew up in a house where we raised our own chickens (for meat and for eggs), raised a cow to butcher and put in the freezer, and bought a pig from the local fair to add to freezer too.

So needless to say I have meat on the brain when it comes to dinner.  I really have to work hard on finding ways to make something without meat. 

One thing I loved growing up was my mom's meatloaf.  Simple, delicious, and no weird things hiding in it.  My kids love meatloaf too.  So when I came across this idea of putting the meatloaf in the crockpot--I was stoked.  What a great idea!

The meat was delicious and moist, had great flavor and was so easy to throw in the crockpot while we played in the snow and snuggled inside.  

BBQ Ranch Meatloaf [Crockpot]

(click here for printable version)

3 lbs. lean ground beef

1 lb. sausage

1/2 cup quick cooking oatmeal

3 eggs

1 packet dry powdered ranch mix

1/4 cup BBQ sauce (plus more for topping after it is cooked)

1/2 medium onion chopped finely

1 tsp. salt

1 tbsp. garlic

1. In a large bowl mix beef, sausage, oatmeal, eggs, ranch packet, 1/4 cup of BBQ sauce, onion, salt and garlic together by hand till everything is thoroughly incorporated. Form meat into a loaf shape and put in crockpot.

2. Add desired amount of BBQ sauce on top of loaf to glaze (if wanted) and cook on LOW for 6 hours. 

Once cooked and ready to serve, top with more BBQ sauce if needed or wanted. Enjoy!

Source: Chef-in-Training

Crock Pot Sloppy Joes--A Farmgirl Original

We have had the coldest winter. I don't remember a colder one since I was young. It use to be totally normal to have snow on the ground all through winter, but not in the past 15 years, it has been super mild.

Because of the cold we spend a lot of time inside.  When the high is not even in the teens for weeks at a time and the low is in the negatives we try to stay as warm as possible.  

And my favorite method for staying warm is making delicious food. And it gives me lots of time to experiment and try new things.  One of my goals this year is to make my very own recipe.

Well guess what!!!!!

I did it and it turned out fantastic.  I thought I would start out with something that needed a little update. Sloppy Joes get a bad rap for being disgusting (just ask my kids about their school ones---uuggghhh so gross!!).  Well I wanted to change that and what better way than throwing it in the crock pot (what a wonderful invention that thing is!).

All of us absolutely loved this.  I was so shocked on how well it turned out.  Sometimes you just never know what to expect, especially as you are just guessing in the beginning, but wow!!  This is our new favorite by far for dinner.  Hope you try it and love it as much as we did.

Crock Pot Sloppy Joes

(click here for printable version)

1 1/2 pounds lean ground beef
1 cup cooked, chopped bacon
1 small onion, diced finely
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 cup ketchup
1/2 cup brown sugar
2 tbsp prepared mustard
1 tbsp lemon juice
1 tsp chili powder
1 tsp Worcestershire sauce
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper

Buns, toasted (I used this homemade version)

1.  In a large frying pan, over medium high heat, cook beef and onion until meat is completely cooked through and onions are soft.  Transfer mixture to the bowl of your crockpot. Add garlic, tomatoes, ketchup, brown sugar, mustard, lemon juice, chili powder, Worcestershire sauce, cumin, salt, and pepper.  Stir till completely combined and incorporated.

2. Cover and cook on low 5-6 hours.  Serve on toasted buns with your favorite cheese (we love Havarti).  Enjoy!

Crockpot French Dip Sandwiches

Wow!  We are back...again.  We have been on a tour of eastern Idaho, southern Montana. and northern Wyoming, cataloging 1029 miles in 6 days and boy did we have a great time.

We spent 3 days in Yellowstone (this was the kids least favorite...hiking and swimming beat out Old Faithful hands down!!) and we even got to spend several days at a guest ranch and a dude ranch.  This is me with two of my sisters...we were getting ready to go riding.

(p.s. that's the trail guide in the back)

When we get back from vacation, there is always a million things to do.  One of my favorite things to do is stick something in the crockpot in the morning so while I am busy doing laundry, returning phone calls, and putting myself back together, I don't have to worry about dinner.

This was absolutely amazing.  Even my daughter who pretty much detests any kind of meat ate 2 of them.  I was shocked.  She said, "I hate meat but not this kind!". 

Sweet.

The meat was so tender and perfect.  I did end up making my own rolls so that when we dipped them the roll wouldn't fall apart.  The hubs about died and went to heaven about the rolls and the juicy, delicious meat.  And the best part, I had to do hardly any work.

Love it.

 Crockpot French Dip Sandwiches

(click here for printable version)

1  3-4 pound beef roast
1  tbsp olive oil
salt and pepper
2  1 oz packages Lipton Onion Soup mix
4  cups hot water
2  beef bullion cubes
8  rolls (something with a good sturdy crust on it or make your own)
Provolone, Swiss or Mozzarella Cheese Slices, optional
Softened butter

1. Heat up a large skillet on your stove and add the olive oil to the pan.  Sprinkle your roast with salt and pepper and place it in the pan.  Sear roast on each side and place in your crock pot.  Sprinkle Onion Soup mix over the top of the roast.  Let your bullion cubes dissolve in the hot water and then pour it over the roast. Put the lid on your crock and cook on high for 6-8 hours. 


2.  When roast is done,  take it out and shred it up with a fork about 1 hour before you are ready to serve. Put the shredded beef back in the crock and let it cook in all those yummy juices for the last hour. Spread just a bit of softened butter on your rolls. Toast them on a griddle. Then add the meat and some cheese if you'd like, and serve with the hot juices left in the crock in small bowls for dipping.  Enjoy!

French Onion Burger of Wonder

With Father's Day coming up I thought I would share one of the hubs favorite burgers.

It's not mine, but I'm not saying it's not wonderfully tasty, just that I am not an onion fan.  There is just something about slimy things sliding down your throat that I take issue with--too much information probably but the texture issue pops up big time with long, slimy onions.

The hubs, on the other hand, LOVES them and sometimes I make things just for him that contain them.  You know, it totally makes his day.

This burger was one of those.  He assured me that it was absolutely amazing so if you or the father you are celebrating this year loves onions too then this would be a wonderful, delicious burger to make for them this Sunday.

French Onion Burger of Wonder

(click here for printable version)

*makes 8 burgers

Caramelized Onions:
2 large yellow onions
4 tbsp butter
1 cup water
2 beef bullion cubes
1/2 cup sour cream

Burger:
2 pounds ground beef
2 pkg. Lipton onion soup mix
1 tsp Worcestershire sauce
2 eggs
salt and pepper

Toppings:
8 hamburger buns ( I made these homemade ones)
Dill pickles
8 slices swiss cheese
Potato chips
Mayonnaise
Sweet Baby Rays BBQ Sauce

1. Thinly slice your onions. In a large saute pan melt your butter over medium high heat. Add your onions to the pan and stir until they are covered with the butter. Cover the pan, with the lid placed at an angle so that some of the steam can escape. Stir the onions every few minutes while they continue to cook. They will be done when they are a nice golden color, about 15 minutes.

2. While the onions are cooking, mix the ground beef, onion soup mixes, worcestershire sauce, eggs, and salt and peper in a large bowl.  Using your hands, mix it up thoroughly. Form 8 beef patties, using your thumb to make a small indentation in the middle of each one.  Grill them to your liking.

3. While your beef is grilling, mix the water and bullion together and pour it over your golden onions.
Turn up the heat to high and let the onions simmer in the liquid until most of it has been cooked out...remove the pan from the heat. Stir in the sour cream. Mix until combined.

4. When your burgers are almost done grilling place the cheese on top to melt. Then build your burger to your liking.  We do: bun, mayo, BBQ sauce, caramelized onions, pickle, chips (totally worth it) and burger.  Enjoy!

Source: Jamie Cooks It Up

Italian Parmesan Meatloaf

 When it gets cold outside one of my favorite things to do is bake.  It's just something about being in a warm house and with no reason to go outside that makes me want to make a new recipe.

We have had such weird weather this week.  45 degree temperature changes between two days, wind that blows like no other, and super sunny days.  So random!

Growing up, I remember meatloaf as being super delicious.  When I finally started making it myself I realized that are many, many different ways to make it.  I have tried many (this one being one of my favorites) but sometimes I just need something different.

I saw this beauty on pinterest and it sounded fantastic, especially since we just bought 1/2 a cow (the hubs is so excited about it especially since my parents raised them).  Using good, lean beef is essential in my opinion.  This meatloaf definitely was different than the normal for us, but the kids loved it and I loved the cheesy topping.  It was just nice to do something different than the norm.

Italian Parmesan Meatloaf

(click here printable version)

1 lb ground turkey
1 lb ground beef
2 eggs
1/4 cup breadcrumbs
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1-2 cloves garlic, finely minced
1 small onion, chopped finely
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup marinara pasta sauce
1/2 cup shredded Italian cheese blend
minced parsley for garnish

1.  Preheat the oven to 350°F. Lightly grease a loaf pan (I used a 9x9 so it wouldn't spill over the edge) with cooking spray, set aside.

2.  In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Be careful to not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

3. Bake for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving. Garnish with parsley if desired.  Enjoy!

Source: Mommy, I'm Hungry

The Best Broccoli Beef

 Sometimes I get a major craving for chinese food.  Living where we do (small town Idaho) the chinese food is pretty good.

It's nothing to write home about but it's not bad. 

Every time we go on vacation we usually end up at PF Changs sometime in the midst of our trip because I love their food.  On a side note is PF Changs authentic chinese food?  I am of the opinion that it's americanized but since I live in America I'll claim it as chinese because frankly I don't really want to eat salted duck eggs.

I  have two favorites at PF Changs, lettuce wraps and the broccoli beef.  I always think I am going to branch out but EVERY time I resort back to these favorites.  

Because of that I am always looking for copycat recipes or even something better to make at home.  Well ladies and gentlemen, I think I have found THE one.  This broccoli beef was amazing!!!  The hubs and I thought we had almost died and gone to heaven.  This definitely a keeper.  So delicious :)

The Best Broccoli Beef

(click here for printable version)


Sauce:
1 tbsp rice wine vinegar
2 tbsp low-sodium chicken broth
5 tbsp oyster sauce (this is very hard to find so you can also substitute hoisin sauce)
2 tbsp light brown sugar
1 tbsp toasted sesame oil
2 tsp cornstarch

Beef and Broccoli:
3 tbsp soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
2 tbsp minced garlic
1-inch piece fresh ginger, minced (about 1 tbsp)
1 tsp peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

1.  In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2.  Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

3.  Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve with white or brown rice.  Enjoy!

Source: Mel's Kitchen Cafe via America's Test Kitchen

BBQ Bacon Sliders

 Is it still grillin' season at your house?

We use our grill as long as possible.  We are still having very warm days with chilly nights so we are loving being outside.

One thing that never gets old on the grill is hamburgers.  The kids love them, I love them, and they are perfect for football parties.  We love watching college football at our house and all the fun bbq/party food we get to eat.

I think sliders (aka small hamburgers) are ideal for football parties, bbq parties, and kids.  My son can eat a full-size hamburger but the rest of my kids can't but they always want their own hamburger and leave at least half on their plate.  Sliders solves the problem.  

Woot!  They get their own hamburger, which they are excited about, and I don't have to worry about them wasting their food.  

Plus when it's smaller, it seems like it has fewer calories!

Note: I make our own hamburger buns so I make them little to fit the sliders.  That way you don't have to worry about finding rolls/buns to fit.

BBQ Bacon Sliders

(click here for printable version)

1 1/2 pds. lean ground beef

8 strips bacon, chopped and cooked well

1 Tbsp. Montreal Steak Seasoning

1/2 tsp. minced garlic

1/2 c. mayo

1/4 c. bbq sauce

Small buns

Toppings: (cheese, lettuce, tomatoes, grilled onions and mushrooms--the hubbies favorite, etc.)

1.  In a medium bowl combine beef with cooked bacon and steak seasoning, mixing well.  Set aside.

2.  In small bowl combine minced garlic, mayo, and bbq sauce.  Add half the mixture to the beef and stir till completely incorporated.  Cover the remaining mayo and keep in fridge until you are ready to serve the hamburgers.

3.  Make small patties and grill until completely cooked through.  (Hint: to make the patties not bulge in the middle, put a thumb size indent in the top of each one before cooking)  Serve with your favorite toppings and remaining mayo.  Enjoy!

Teriyaki Burgers with Pineapple Mango Salsa

Hope all of you are having a fabulous Memorial Day weekend.

We were able to have one of my sister-in-laws (I do have 15 of them--pretty cool huh!) over for the holiday weekend.  It also happens to be to be her birthday so we made made her this last night for dinner.

All I can say is OH.MY.WORD (you know with that dumb blonde accent)!

These were absolutely amazing!!!!!!

I am so serious.  These are almost worth opening up my own restaurant with.

Almost.

If it wasn't for having to live there day and night, making up other fabulous recipes, hiring people, supervising so no one is spitting into the food, cleaning, and all those other things you get to worry about, I just might do it.

Because this burger is that good!

The pineapple mango salsa completes it.  They are perfect compliments to each other. This will go down in the history books at our house with the births of each of our children, with our wedding day, with the first day of school, and with all those other life altering events!

Hope you try it and love it as much as we did.

And if you don't know how to cut a Mango Annie has a great tutorial here.

Teriyaki Burgers with Pineapple Mango Salsa

(click here for printable version)

Salsa:

1 mango, diced

1-1 1/4 c. diced fresh pineapple (canned works great too)

1/4 of one red bell pepper, diced small

1/4 c. red onion, finely diced

1 T. fresh cilantro, minced

Juice of one lime

1/8 t. coarse salt

Sauce:  (Annie suggest halving this part.  The full recipes makes enough for 8 burgers)

1 cup fresh chopped pineapple (canned works great too)

1/2 c low sodium soy sauce

1 inch knob of ginger, peeled and minced fine

3 T. brown sugar

2 cloves garlic, minced

1/2 t. apple cider vinegar

1/2 t. sesame oil

1 T. cornstarch

1 T. cold water

Burgers: (you can cheat and you use frozen sirloin burgers also)

1 lb. ground sirloin

2 T. yellow onion, chopped finely

1 t. garlic, mince

1 t. salt

1/2 t. pepper

1 or 2 dashes of Worcestershire sauce

Monterrey Jack Cheese

1.  To make the salsa, combine all the ingredients in a medium bowl.  Toss to mix well.  Cover and refrigerate, allowing flavors to blend while you prepare the sauce and burgers.

2.  To make the sauce, combine the pineapple, soy sauce, ginger, brown sugar, garlic, vinegar and sesame oil in a blender or food processor.  Puree until smooth and well blended.  Transfer the mixture to a medium saucepan.  Warm over medium-high heat until bubbly, about 1-2 minutes.  In a small bowl, whisk together the cornstarch and water until smooth.  Add the cornstarch mixture to the saucepan and stir until well incorporated.  Continue heating the sauce, stirring constantly, until the mixture bubbles and thickens.  Remove from the heat and set aside.

3.  To make the burgers, prepare a charcoal or gas grill for direct grilling over medium-high heat.  In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each about ¾-inch thick.

4.  When the grill is heated, cook the hamburgers directly over medium-high heat, turning once, 3 -5 minutes per side or until no pink shows. Add cheese and let melt while you toast the hamburger buns.  Grill the buns just until lightly brown and toasted.

5.  To serve, place a hamburger patty on each of the buns.  Top with teriyaki sauce and garnish with mango-pineapple salsa.  Replace the top bun to form a sandwich and serve immediately.  Enjoy!

Source:  Annie's Eats

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Thai Orange Beef Skewers

One thing you should know about farmers: they always know what the weather is and will be.

I didn't think of it much until I got married.  It was very routine in my house growing up.  You always watched the news and it was pretty much only for the weather.  

One would often hear, "Quick we don't want to miss the weather" in my house.  We would all run, turn on the TV and watch the weather section.  Then the tv went off and everyone went to bed.  

Everything centered around this important bit of information.  Why?

Because whatever you needed to do depended on the weather.  Because my family are hay farmers it mattered even more.  Everything changed depending on what that weatherman said (and sophisticated weather data hanging around the house).

So naturally when I got married, I did the same thing.  I couldn't go to sleep until I had watched the weather and I even had a thermometer that sat outside and would relay inside all sorts of weather information.  My husband loves to tease me about it.  He even knows to put a weather chart on my google homepage so I can always see what the weather is.

I am better now.  I can actually go to sleep without watching the news but still I love to know the temperature outside.  Especially on days like today.

We went from having sun to sprinkles to wind to pouring rain to thunder to hail and then back to rain in a matter of minutes.  Idaho weather is so fickle, but hey we at least have moisture.  Another very important thing farmers always know, but hey that's a different post!

On to these skewers.  We love to put pretty much everything on skewers especially as summer comes around.  This one was very delicious.  It was mild enough that my kids loved it but very tasty.  If you have great weather enjoy your barbecuing, I'm afraid we have to wait awhile for that here!

Thai Orange Beef Skewers

(click here for printable version)

1 orange

1/4 c. soy sauce

1/4 c. seasoned rice wine vinegar

1 T. honey

1T. sesame oil

1 t. ground ginger

1 t. coriander

4 cloves garlic

2-4 t. Sriracha chili sauce (in the Asian aisle--has a rooster on the bottle)

1 1/2 lb flank steak

1.  Zest your orange and add all of the zest to a medium bowl.  Cut the orange in half and add all of the juice to the bowl, at least a 1/4 c.--if you have more that is fine. To the orange mixture, add the soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic.  Then add Sriracha to your liking, I used 2 t. so it would be child friendly.  Whisk the marinade until combined. 

2. Cut the flank steak across the grain into about 1/4" slices, this will soften the steak and make it tender.

Preheat your grill.  Take your skewers, pre-soaked if you're using wood/bamboo ones, and thread on the strips of meat, just like you're stitching. Place them on the grill.  Cook for 2 minutes and flip.  They cook very quickly so watch carefully.  Overcooked flank steak is very chewy.  Serve immediately.  Enjoy!

Source:  Best Bites

Mozzarella Stuffed Meatballs

Let me tell you a secret about my daughters--okay it's probably not a secret anymore but they Never, Ever get enough of Spaghetti.  If dinner was up to them we would have it every night, it's not a joke!  Every time I ask them what they might want, as a chorus, they say, "Spaghetti"!  Sometimes I get sick of it so in an effort to make for them I try to do something different each time.  We have tried it with focaccia bread, with cheesy bread to name a few, but this time we tried meatballs.  They were fantastic and so easy to make.  I loved the gooey, cheesy middle and dressed up the spaghetti into a fancy, albeit, frequent dinner!

1 pound lean ground beef
1 pound ground pork (or you can use all beef)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 Tablespoons dried or fresh parsley
1/2 teaspoon garlic powder
salt and pepper
2 eggs
1 cup bread crumbs
8 ounce package mozzarella, cut into small cubes (about 1/4 inch in size)

1.  Mix all ingredients and form into walnut sized balls, forming meat around cheese cube. Cook in olive oil in a large pan over medium heat. Try to be gentle, the cheese tends to ooze out if you turn too much. Serve over spaghetti. Top with parmesan.

This makes about 2 1/2 dozen meatballs.  They are great frozen and pulled out later if that is too much for your family or the recipe works great cut in half.  Enjoy!

Source:  See Jane in the Kitchen

Zucchini Meatloaf

I love meatloaf.  It was one dish I had a lot growing up.  I didn't even think about putting zucchini in it until I came upon this recipe.  It keeps the meatloaf very moist, and the best part is that the kids don't even notice the vegetables!  Try adding Heinz 57 Sauce to the Topping mixture if you want a little variety.  

2 eggs, slightly beaten

2 c. shredded zucchini (1 large or 2 small)

1/3 c. plain bread crumbs

1/3 c. chopped onion

1 t. salt

1/2 t. dried oregano leaves

1/4 t. pepper

1 1/2 lb lean (at least 80%) ground beef

Topping:

2 T. packed brown sugar

1/4 c. ketchup

1 t. yellow mustard

1.  Preheat oven to 350°F. In large bowl, mix all meat loaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.

2.  Meanwhile, in small bowl, mix brown sugar, ketchup, and mustard.  Remove meat loaf from oven; pour off drippings. Spread topping over meat. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center (at least 160°F in the middle). Let stand 5 minutes before serving.

Cracked Pepper and Roasted Garlic Burgers

Since we have burgers all summer long I like to try different recipes to spice things up a bit.  This one turned out very yummy, especially the honey mustard sauce (we have since used it on many different sandwiches, grilled chicken, turkey, etc), and is perfect for back yard barbecues.  I found the recipe here.

1 lb. ground beef

1/2 t. worcestershire sauce

1/2 t. paprika

1/2 t. ground mustard

1 whole garlic roasted (for roasting directions see note below)

1/2 c. cracked peppercorns

3 T. kosher salt

1 c. shredded lettuce

4 slices havarti cheese

1/4 c. onion, sliced (optional)

4 slices tomato

1 avocado sliced, peeled and pitted

1/4 c. honey

1/4 c. mayo

1/4 c. dijon mustard

4 hamburger buns

1.  To roast garlic, cut top off garlic so you can see the clove, place entire garlic on large sheet of tin foil, drizzle olive oil over it, wrap up tightly and bake in the oven at 400 degrees for 30-35 minutes.

2.  Combine the honey, mayo and mustard in small bowl and mix well.  Cover and put in fridge until ready to use.  

3.  For the burgers: combine the ground beef, roasted garlic, worcestershire sauce, paprika and ground mustard in bowl.  Using your hands, mix the ingredients well and divide into 4 equal parts.  Flatten well to create patties.  Combine cracked peppercorns and kosher salt and generously sprinkle on each patty.  Grill until done.  Top with havarti cheese and avocado.  Dress bottom bun with honey mustard sauce, lettuce, onions and tomatoes.  Place patties on bottom  buns and place top bun on and serve.

Beef Stroganoff

I hope all of you will have a wonderful 4th of July and that you have made some yummy food to go along with your parties.  I have and can't wait to share!
On to the recipe, I realized when we had this for dinner the other day that I have never posted this recipe.  This is one of those recipes that we have at least twice a month.  It is one of my daughter's favorite and she asks for it constantly.  It is a recipe that changes every time because I never measure the ingredients so feel free to try more or less of anything and I will try to make these as exact as I can.

14 oz pasta noodles (we use different varieties: penne, stroganoff, macaroni, etc.)

1 lb. ground beef

1 t. garlic, minced

1 t. seasoning salt

1-10oz can cream of chicken soup

1-10oz can cream of mushroom soup

1 beef bouillon cube, dissolved in 1 c. warm water

2 t. worcestershire sauce

1/2 c. sour cream

*  Cook noodles according to package directions.  In medium saucepan, cook hamburger until completely done, breaking meat in small pieces.  Add garlic and seasoning salt.  When cooked add soups and stir well.  Add bouillon, worcestershire sauce and sour cream and stir till combined and heated through.  When noodles are done, drain and add meat sauce.  Serve warm and it's great with this bread.

Meatballs with Cream Sauce

This recipe is special in our house.  This is the first dish that I ever made my husband when we were dating.  At the time we were both poor college students,  but I lived off much better food than him (at least I think I did, I didn't eat everything out of a box or the microwave).  When I made him this, he thought life couldn't get any better.  Men and their food!

Meatballs:

1 egg, beaten

1/4 c. milk

2 T. ketchup

1 t. worchestershire sauce

3/4 c. quick oats

1/2 t. onion powder

1/4 c. parsley

1 t. salt

1/4 t. pepper

1 1/2 pounds ground beef

3 T. flour

Cream Sauce:

4 T. butter

4 T. flour

1/2 t. thyme

salt/pepper to taste

1 (14oz) can chicken broth

1 c. milk

3 T. parsley

* Pre-heat oven to 400 degrees.  In large bowl combine egg, milk, worchestershire sauce, ketchup, oats, onion, parsley, salt and pepper.  Add beef and mix well.  Shape into 1 1/2 in. balls and roll in flour, shaking off excess.  Place 1 inch apart on greased cookie sheet.  Bake for 22-25 minutes, turning meatballs over after 10 minutes.

*  While meatballs are cooking make sauce.  Melt butter in medium saucepan over medium heat.  Stir in flour, thyme, salt and pepper until smooth.  Gradually add broth and milk, whisking until smooth. Bring to a boil, stirring occansionally.  Cook until thickened and bubbly.

*  Drain meatballs on paper towels.  Serve over rice with sauce.

Beef Enchiladas

I found this recipe on Blogchef and we really enjoyed it.  We eat chicken enchiladas quite a bit so it was nice to have a change, plus I loved the rice in it.  It has great flavor, hope you enjoy.

1lb ground beef
1 package taco seasoning
1 cup water
2 cups rice, cooked
1 16 oz can refried beans
2 cups shredded cheese, divided
10, 8 inch, flour tortillas
Red Sauce-
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon onion, minced
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 6 oz. can tomato sauce
1 ½ cups water

 * To make enchilada sauce- Heat oil in a large saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and set aside.

* In large skillet, brown ground beef over medium heat. Drain. Stir in taco seasoning and water. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Stir in the rice. Cook and stir until the liquid is evaporated. Spread 2 tablespoon refried beans, ¼ cup ground beef mixture, and 1 tablespoon of cheese down the center of each flour tortilla. Roll up and place seam side down in a greased 9x13 baking pan. Repeat until all tortillas are filled.  Top enchiladas with red sauce and with the remaining cheese.

* Bake uncovered at 350 degrees for 20-25 minutes or until heated through and the cheese has melted.

Tater-tot Casserole

Do you need a easy fast recipe for dinner?  This is one of my son's favorites.  It is quick, simple and easy.

1 lb hamburger

1 small onion, chopped

1 t. worchestershire sauce

2 cans cream mushroom soup

1 can milk

2 c. cheddar cheese

1 package tater-tots

* Preheat oven to 400 degrees.  In saucepan cook hamburger, breaking into small pieces, and onion, season as you want ( I usually just add a little garlic and some seasoning salt).  When done add worchestershire sauce, mushroom soup and milk, using one of the mushroom soup cans.  Pour into 9 x 13 pan.  Sprinkle cheese over hamburger mixture.  Arrange tater-tots on top of cheese, covering the entire mixture.  Bake for 30 minutes.  Serve. Enjoy!

Sloppy Joes

I don't about all of you but I can't get my kids to eat sloppy joes from a can so I made this up.  We all really enjoy it and it is very fast and easy.

6 hamburger buns

6 slices your favorite cheese (we use cheddar or pepperjack)

1 lb hamburger

1 1/3 c. ketchup

1/2 c. bbq sauce (I personally use Sweet Baby Rays)

1/2 c. water

3/4 t. dry mustard

2 T. lemon juice

3 T. brown sugar

1 T. worcestershire sauce

1 t. chili powder (more if you like it spicier)

1/2 t. pepper

1 t/ salt

* In medium saucepan, cook hamburger until done, breaking into small pieces.  Add the rest of the ingredients and let simmer 5 minutes.  Serve on buns with cheese.

Navajo Tacos

This is great to do for dinner on the night you make bread.  Very yummy and my kids love it.

Whole Wheat Bread Dough

1 lb hamburger

Taco Seasoning

1 can drained, black beans

Cheese

Sourcream

Lettuce, chopped

Tomatoes, chopped

Salsa

Anything else you like on tacos

*  Heat up oil in fry pan.  Pinch off small pieces of dough and spread out on greased surface using your fingers.  You can make them as big or as small as you want.  Put them in oil and fry until light brown on each side.  Drain on paper towels.

* Meanwhile, cook hamburger thoroughly, breaking into small pieces.  Add seasonings and black beans.  Then take your scone and layer on each topping.  Meat, cheese, sourcream, lettuce, tomatoes, salsa and any other toppings you enjoy.