Posts tagged ‘ground beef’

May 1, 2014

Homemade Hamburger Helper

Are you like me and secretly hide your love of Hamburger Helper – the ease of it all, the fact that your kids love it, and so do you? My favorites are Beefy Pasta and Cheeseburger Macaroni. I don’t think I have really cared to try the rest since I know it’s over processed and not healthy and I am already addicted to two of them. It’s a guilty pleasure, and a rare occurrence in my house. But when I bust out the Hamburger Helper in my house you can hear the cheering and there is never any left. And if there is my husband or my one stepson (I have two stepsons and one daughter) happily take it for lunch the following day. Well, I wanted to come up with a way to have my hamburger helper and eat it, guilt-free, too.

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1 lb ground beef

1 tbsp. Worcestershire sauce

2 tsp. garlic powder (you could also use 2 cloves fresh minced garlic)

1  tbsp. dried onion flakes

1 tbsp. cornstarch

1/4 tsp. pepper (or more to taste)

2 large beef bullion cubes (or 3 small ones)

1 1/2 cups elbow macaroni

2 1/2  cups hot water

1/2 cup milk

1 cup shredded sharp cheddar cheese

 

Brown the ground beef in a pan with the worcestershire, garlic powder, onion flakes, and pepper.

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Crumble the bullion cubes into the meat and stir. Add the cornstarch and stir to coat the meat.

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Slowly add the water and milk. Stir until mixed and add the pasta.

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Cover and cook for 12 minutes (or until the noodles are tender). Add the cheese at the end and stir until completely melted.

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It’s that easy! Just as easy as the boxed stuff and I promise just as good. You won’t go back! At least I will not go back, I’ll work on the cheeseburger mac next.

Enjoy~

Amanda

 

June 13, 2012

Stuffed Bell Peppers on the Grill

Stuffed Peppers

Twice now Stuffed Peppers has been on my weekly dinner menu. Twice now, I have decided to make something different with the ground beef because I did not want to turn the oven on and heat up the house for an hour. To solve this problem, I decided to try to make the peppers on the grill. I thought 350 on the grill is the same as 350 in the oven, right? Right!

So I prepared these babies wrapped them up in foil and cooked them indirectly on the grill. It takes about the same time 45 minutes or so but I’m not heating up the house! And you can really get creative if you add some mesquite or hickory wood in a little foil bowl or in a little foil wrapping, and add a whole other flavor to the mix (Note to self, try that next time).

Stuffed Peppers

1 1/2-2lbs lb. ground beef (or a mixture of beef and pork, heck even try turkey)

1/2 cup ketchup

1/2 cup minute rice

1 egg, scrambled

1 Tablespoon Worcestershire sauce

4 bell peppers (green are my favorite)

Topping:

1/2 ketchup

1 Tablespoon soy sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon sriracha (or any hot or chili sauce)

Mix the ground beef, ketchup, rice, egg and Worcestershire sauce in a bowl.

Wash the peppers, then cut the peppers in half lengthwise. Remove the stems, seeds and veins.

Stuff the peppers evenly with the meat mixture.

In a separate bowl mix the ketchup  , Worcestershire, soy sauce and chili sauce together. Pour the sauce over the top of the meat.

Wrap the peppers in foil and heat the grill to 350 degrees. Turn off one burner in the middle of your grill and place the peppers over that burner so that the flame is not directly under the peppers. Keep the grill temperature at 350 and cook the peppers for about 30-40 minutes or until the internal temperature measures 160 degrees.

This is what it looks like when you open the foil and they are done…YUM!

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That is it! Not so bad right?

~Enjoy~

Amanda

October 3, 2010

Meatballs

Meatballs in Vodka Sauce

Homemade meatballs are pretty easy to make. I think people are intimidated thinking the process of cooking meatballs will be involved and take a long time. However, they are much easier and more approachable than you think!  Also, I just cannot bring myself to buy the frozen meatballs in the freezer section, they are filled with so many preservatives and high in sodium and probably start with highly processed meat. Unnecessary in my opinion, and homemade meatballs taste so much better! I’ve made these meatballs for sandwiches, fondue parties, spaghetti, ravioli. You can even use them for the sweet and spicy meatballs you see at potlucks, mix them with some barbeque sauce, or sweet and sour appetizer…the possibilities are endless!

 This recipe is easy enough for weeknight cooking with the indulgence of homemade comfort food!

1lb ground beef
1 lb mild Italian sausage (not in casings)
1T Herbs de Provence (or dried basil and oregano)
1 egg, beaten
½ c. bread, torn (can also use bread crumbs, finely crushed crackers)
¼ c heavy cream
¼ c. parmesan
1/8 t. nutmeg
S&P

TEAR up bread into small pieces and pour cream over bread. Meanwhile, crumble ground beef and sausage in a large bowl. Add herbs, bread, and parmesan. Whisk egg lightly and add. Toss meatball mixture to make sure ingredients are spread throughout meat.  Do not over work otherwise the meat will be tough.

PREHEAT oven 400 degrees.

ROLL meatballs into a bite-sized balls. Add to a cast iron skillet and brown all sides. Move skillet to oven and finish in the oven 15 min. (Can also place on a baking sheet if all the meatballs don’t fit in one pan or if you don’t have a oven safe skillet).

Serve as an appetizer with dipping sauce, or with pasta and an italian sauce sauce (Vodka Sauce).