Mini Meatloaves with Dates

My husband LOVES meatloaf.  I am so happy how this recipe came out.  It was delicious!  I have already made it twice. Enjoy!!!




Directions:
1/2 cup pitted dried chopped dates
1/2 cup quick serving oatmeal
1 pound ground beef
1 onion, finely chopped
3 slices cooked bacon, chopped
2 eggs lightly beaten
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar
1/4 cup ketchup
1/4 cup maple syrup

Ingredients:
1. Postion rack on the top third of the oven and preheat to 375 degrees. In a bowl, combine the dates and oatmeal. Mix in the beef. Mix in the chopped onion, bacon, eggs, worcestershire and vinegar. season with salt and pepper. Divide into 4 mounds and, on  a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.
2. Meanwhile mix the ketchup and syrup.  Five minutes before meatloaf is done, pour ketchup and syrup mixture over loaves and bake the remaining 5 minutes.

Mini Greek Meat Loaves with Tzatziki Sauce

This was delicious!!!!!  My two year old ate it up too which made me very happy because there was spinach in the meat.  I had leftovers for lunch today...yum.  Enjoy!!!

Ingredients:


Meat Loaves
1 lb ground beef
1/2 box (9 oz size) frozen spinach, cooked, well drained
1 small onion, finely chopped
1/4 cup old-fashioned or quick-cooking oats
2 oz crumbled feta cheese
1 egg plus 1 egg white
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Tzatziki Sauce
1 cup greek yogurt
1/2 medium cucumber, peeled, seeded and finely chopped
1 tablespoon olive oil
1/4 teaspoon salt
1 clove garlic, finely chopped

Directions:
1. Heat oven to 350 degree F. Spray 8 regular size muffin pans with cooking spray.

2. In medium bowl, mix meat loaves ingredients. Scoop generous 1/3 cup meat mixture into each muffin cup, pressing down slightly.

3. Bake 35-45 minutes or until meat thermometer inserted in center of one loaf reads 160 degree F. Let stand in pan 5 minutes.

4. Meanwhile, in small bowl, mix tzatziki sauce ingredients; refrigerate until serving time. Serve meat loaves with tzatziki sauce.


Note: It may take longer than 45 minutes to cook.  I put my broiler on after 35 minutes because I was starving...lol.

(adapted from Betty Crocker)

Greek Beef and Orzo (lighter version)

This is a great recipe for kids if they are yogurt lovers. Ezra gobbled it up.  I sprinkled some feta cheese on it too.  Yummy!  Enjoy!!!

Ingredients:
1 lb ground beef
salt
pepper
garlic powder
1 can (14.5 oz) stewed tomatoes, undrained
1/2 cup celery stalk, sliced
1/2 cup uncooked orzo or rosamarina pasta
1 cup plain greek yogurt

Directions:
1. In a deep nonstick skillet, cook beef and season with salt, pepper, and garlic powder to your liking over medium high heat about 6 minutes, stirring frequently until brown; drain and put meat back in same skillet.

2. Stir in remaining ingredients except yogurt. Heat to boiling. Reduce heat; cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

(adapted from Betty Crocker)

Cream Cheese Hot Dogs

I wanted something different with hot dogs since they were BOGO at Publix.    I am so glad I came across this recipe.  It was delicious!

Ingredients

• 1/4 cup butter
• 1 sweet onion, thinly sliced
• 1 (4 ounce) package cream cheese
• Hot dogs, or your favorite sausages
• Hot dog buns
• mustard
• ketchup (optional)
• 
  
• Directions

1. Preheat oven at 350. 
2. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
3. Season hot dogs with salt, pepper and garlic powder. Heat in oven until well browned.
4. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and ketchup, if desired.

(adapted from allrecipes.com)

Beef Brisket - Easiest dinner I have ever made!!!

This is the easiest dinner I have ever made and it tasted great too!  I definitely plan to make it again. Sorry I have no picture of it.  Ezra loves the crock pot and as soon as he saw it he wanted to eat!!! You know how that is. 



Ingredients:
4 lb beef brisket
1 (24 oz) bottle ketchup
1 package onion soup mix
4 garlic cloves

Directions:
1. Trim meat of fat and place in slow cooker.  Mix ketchup and onion soup mix. Pour sauce and garlic clovers over the meat.

2. Cook on low for 8 hours.

3.  THATS ALL FOLKS!!!

Orange Glazed Meatballs

Ingredients:
1 egg, beaten
1/4 cup ketchup
1 small onion, finely chopped
1/2 cup bread crumbs
1/4 cup minced fresh parsley
3 teaspoon paprika
4 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb lean ground meat
2.5 oz feta cheese, cut into sixteen 1/2 inch cubes

Glaze:
1 jar (12 oz) orange marmalade
1/4 cup orange juice
3 green onions, chopped, divided

Directions:
1. In a large bowl, combine the first nine ingredients.  Crumble beef over mixture and mix well.

2. Divide into 16 portions; flatten. Top each with a cheese cube; form beef mixture around cheese into meatballs. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 400 degrees for 20-25 minutes or until no longer pink.

3. In a small saucepan, heat the marmalade, orange juice, and half of the green onions.

4. Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions.

Beef Macaroni and Cheese

This was delicious.  I ate a little too much of it today for dinner. I will definitely be making it again. 

Ingredients:
1 pound box elbow macaroni
2 tablespoons vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
4 cloves garlic, chopped
2 pounds lean ground beef
2 (14.5 oz) cans crushed tomatoes
salt
pepper
garlic powder
italian seasoning
3 cups shredded Cheddar cheese


Directions:
1. Cook the macaroni according to package directions; drain and set aside. Preheat oven to 350 degrees.


2. Heat the oil in a deep skillet; add the peppers, onion, garlic and saute until soft. Add the ground beef and saute until browned. Add the tomatoes and italian seasoning. Then add the salt, pepper, garlic powder to taste.  


3. In a large bowl combine the macaroni, beef mixture and one cup of shredded cheese. Spread the mixture in a 9 X13 inch baking dish. Top with the remaining cheese and bake at 350 degrees for 20 -25 minutes or until the cheese is lightly browned and bubbly.

Beef Stroganoff

Ingredients:
6 tablespoons all-purpose flour
2/3 cup water
4 tablespoons butter or margarine
2 pounds beef stew
salt
pepper
garlic powder
10.75 oz can condensed cream of mushroom soup
10.75 oz can condensed French onion soup
1 cup sour cream

Directions:
1. Mix flour and water and set aside. Season stew with salt, pepper, and garlic powder on both sides Heat butter in a large skillet and cook stew until brown on both sides.

2. Add cream of mushroom soup, French onion soup, 1 soup can water, and flour mixture.  Simmer and stir constantly until thickened. If it is too thick, add a small amount of water. Once thickened,  simmer for 45 minutes.

3. Add sour cream and heat until bubbling. Serve over cooked noodles.

(adapted from Paula Deen)

Chicken Fried Steak

Ingredients:
1 pound of cubed steak
Kosher salt
ground black pepper
1/2 cup of flour
2 eggs, beaten
vegetable
1.5 cups of chicken broth
1/2 cup of milk
1 teaspoon of thyme

Directions:

1. Season each piece of meat on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Then Dredge the meat in the egg and again in the flour. Repeat with all the pieces of meat. Place the meat onto a plate. 

2. Place enough of the vegetable oil to cover the bottom of a skillet and set over medium-high heat. Once heated, add the meat. Cook each piece on both sides until golden brown, approximately 4 minutes per side.

3. Whisk in 3 tablespoons of the flour.  Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until thickens. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Cider Ginger Beef

For the Beef:
1.5 pounds flank or skirt steak
3 tablespoons stir-fry sauce
3 tablespoons dry sherry
1 tablespoon sugar
1 tablespoon minced ginger

For the Stir-Fry:
bag of spinach or cabbage
2 tablespoons stir-fry sauce
3 tablespoons dry sherry
1 teaspoon rice vinegar or cider vinegar
3 tablespoons of vegetable or canola oil
3 cloves of garlic, chopped
1 tablespoon minced ginger
1/4 cup ginger dressing
1 teaspoon sesame oil
Hot white or brown rice

Directions:
1. For the beef, slice steak across the grain into 1/4 inch thick slices, cut slices into 2 to 3 inch strips.

2. In a large zip-top bag, combine stir-fry sauce, sherry, sugar, and ginger. Squeeze out air and seal. Gently massage bag to dissolve sugar. Add steak. Gently massage bag to combine ingredients. Marinate in the refrigerator for 30 minutes to 1 hour.

3. In a small bowl, stir together stir-fry sauce, sherry, and vinegar; set aside. Remove steak from marinade; discard marinade.

4. In a large skillet, over high heat, heat oil. Add garlic and ginger and stir-fry for 30 seconds. Add beef and stir-fry. When the steak is halfway cooked, add the spinach or cabbage. Once meat is cooked through, add the sauce mixture; stir-fry until mixture is heated through. Stir in ginger dressing. Drizzle with sesame oil and serve with rice.

(adapted from Sandra Lee)

Chalupas

This is a very quick and easy recipe. Abe loves Mexican food so I am always looking for different Mexican dishes to make. This one is a keeper!

Ingredients:

1 pound ground beef

1 package taco seasoning mix

3/4 cup salsa

1 onion chopped

garlic powder

salt

pepper

water

shredded cheddar cheese

shredded lettuce

chopped tomatoes

sour cream

Directions:

1. In a large skillet over medium high heat, brown beef and cook onions. Add taco seasoning and salsa.  Add a little water if mixture is too dry. Add salt, pepper and garlic powder if needed. Reduce heat to low and simmer for 10 minutes. 

2. In another skillet, heat oil over medium-heat. Fry tortillas flat until crispy on both sides.

 

3.  Place tortillas on plate and top with meat, cheese, lettuce, tomato and sour cream

(adapted from Sandra Lee)

Ropa Vieja

This is one of my husbands favorite meals!

Ingredients:

1 tablespoon vegetable oil

2 pounds beef flank steak 

1 cup beef broth

1 (8 ounce) can tomato sauce

1 small onion, sliced

1 green bell pepper, seeded and sliced into strips

4 cloves garlic, chopped

1 (6 ounce) can tomato paste

1 tablespoon italian seasoning

1 teaspoon chopped fresh cilantro

1 tablespoon olive oil

1 tablespoon white vinegar

Directions:


1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.


2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, italian seasoning, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve.

Note: If chuck roast is on sale, I used it instead of flank steak.  Still taste great!

Lasagna Bowl

Ingredients:
salt
1 pound of penne pasta
2 tablespoons extra virgin olive oil
3/4 pound of ground beef
1 small to medium onion, chopped
3 cloves of garlic, chopped
1/2 teaspoon allspice
ground black pepper
garlic powder
3 tablespoons of tomato paste
1/2 cup red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup grated Parmigiano Reggiano

Directions

1. Heat large pot of water to a boil, salt water and cook pasta to al dente.

2. While pasta water comes to a boil, heat medium sauce pot over medium-high heat, add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add onion, garlic, allspice, garlic powder, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.

3. While red sauce cooks,  melt butter in a stock pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.

4. Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. 

(adapted from Rachael Ray)

Beef Dip Sandwich

I had a roast and wanted to make a beef sandwich with it.  I came up with this recipe.  Enjoy!!!

Ingredients:
3 lb chuck roast
2 small onions, sliced
3 garlic cloves, peeled
2 cups water
2 cups beef broth
1/3 cup soy sauce
1/2 cup red wine
1 tablespoon Italian seasoning
1 tablespoon basil
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons garlic powder
2 bay leaves

Directions:
Place all the ingredients in a crock-pot.  Cook on low for 10 hours or high for 5 hours. Serve on a roll or hoagie. Pour meat juice in  a bowl for dipping.

Steak with Mushroom Sauce

If you love mushrooms and steak, this is the perfect dinner for you.  My husband loved it. I served it with rice and beans. 

Ingredients:

6 tablespoons butter or margarine
1/2 cup sliced mushrooms
1 chopped onion
3 cloves of garlic, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 tablespoon of parsley 
1 pound of flank steak, cut into 8 slices
salt
pepper
garlic powder

Directions:
1. Melt 4 tablespoons of the butter or margarine in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm.

2. Season steak with salt, pepper and garlic powder. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat. Serve the steaks with the mushroom sauce.

Cubed Steak Sandwich

I made this for dinner  on Friday and Abe asked me to make it again on Saturday.  They are quick and tasty. I used margarine instead of butter so I did not feel so guilty eating it.  My nephew, Jacob, ate it too on Saturday. He liked it so much that he asked me to post it on my blog. This one is for you Jacob!

Ingredients:

1 Large Onion or 2 small ones
2 sticks Butter or Margarine
2 pounds Cube Steak
Seasoned Salt
Garlic Powder
½ cup Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French or Deli Rolls

Instructions:
1. Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
2. Slice cube steak against the grain. Season with seasoned salt and garlic powder.
3. Heat 2 tablespoons butter over high heat in the same skillet until melted. Add meat in single layer. Cook one side until brown, then flip and cook until brown.
4. Add 1/2 cup or more if desired of Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
5. Butter halved French or deli rolls and brown in skillet.
6. Place meat mixture, onions and a spoonful of juice from the pan in the rolls and ENJOY!

(adapted from Pioneer Woman)

Meatloaf

I had a box of stuffing and a can of french onions that I bought around the holidays and wanted to use. I was happy to see I could use it in meatloaf.  It was delicious and I had leftovers for lunch the next day which is always a plus. I made it with Bistro Mac and Cheese. I will be posting that recipe shortly.

Ingredients:
1 pound of ground beef
2 eggs, beaten
1/4 cup ketchup
3/4 cup herb-seasoned dry bread stuffing mix
1/2 (1 ounce) package dry Ranch-style dressing mix
1 (6 ounce) can French-fried onions
Glaze:
1/4 cup of ketchup
1/4 cup of maple syrup

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine meat, eggs, 1/4 cup of ketchup, stuffing mix, ranch dressing mix and fried onions.
3. Shape into loaf on a 9 x 13 pan.
4. Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.
5. For glaze, mix ketchup and maple syrup in a small bowl. Five minutes before the meatloaf is done, pour the mixture over meatloaf and bake for 5 minutes. 

(adapted from allrecipes.com)

Blue Cheese Burgers

Ingredients:
1 pound of ground beef
1/4 cup of bread crumbs
1 teaspoon of  salt
1 teaspoon of ground black pepper
1 teaspoon of garlic powder
1 tablespoon of Worcestershire Sauce
1 large egg
crumbled blue cheese

Directions:
1. In a medium mixing bowl, combine the ground beef, bread crumbs, salt, black pepper, garlic powder, Worcestershire sauce, and egg. Form into 4 patties. Place 2 tablespoons of crumbled blue cheese in the center of each of the 4 patties, spreading filling to within 1/2 inch of the edges.
2. In a medium skillet, over medium-high heat, cook the burgers.  About 5-6 minutes on each side. 
3. Top burgers with blue cheese, lettuce, tomato, and onion. Serve on a toasted bun.


I love feta cheese so my burger was made with feta and hubby had blue cheese. Picture above is a feta cheese burger.

Sesame Steak Stir Fry

My dad gave me some great cookbooks for Christmas.  This came from the Sandra Lee book above.  I have never made anything from her until now. I will definitely be making quite a few dishes from this book. This was an easy and tasty recipe.  The only thing I would do different is serve it over rice but it was very good alone.

Prep: 10 minutes     Marinate: 8 to 24 hours     Cook: 17 minutes    Makes: 4 servings

Ingredients:
2 pounds of flank or skirt steak
3/4 cup sesame salad dressing (I used Asian ginger dressing)
2 tablespoons of light soy sauce  (I used regular soy sauce)
2 tablespoons of lemon juice
2 tablespoons of minced ginger ( I used sliced ginger and chopped it)
4 teaspoons of crushed garlic
2 tablespoons of canola oil
1 large yellow onion, chopped
2 bunches of Swiss chard, leaves separated, rinsed, patted dry, and coarsely chopped
1 teaspoon of toasted sesame oil ( I had sesame oil but did not end up using it)

Cooking Instructions:
1. Slice steak into 1/2 inch strips, slicing against the grain.

2. Place steak in a large zip-top plastic bag and add the salad dressing, soy sauce, lemon juice, ginger, and teaspoon of garlic. Squeeze out air and seal. Gently massage bag to combine ingredients. Marinate in      refrigerator for 8 to 24 hours. Remove steaks from the marinade; reserve marinade.

3. In a large skillet or wok, over high heat, heat 1 tablespoon of the oil. Add beef and stir-fry for 5 minutes. Remove from skillet.

4. Add the remaining 1 tablespoon oil to pan. Add onion and remaining 3 tablespoons of garlic; stir-fry for 3 minutes. Add chard and stir-fry for another 3 minutes. Add 1/2  cup of water and stir-fry until almost dry. Add the reserved marinade, another 1/4 cup water and stir-fry until almost dry. Add steak to pan and stir-fry for 2 minutes our until heated through. Drizzle with sesame oil just before serving.