Big Mac Salad

I've been intrigued by the idea of a Big Mac salad for a long time.  I mean really, a salad that tastes like one of my favorite guilty pleasures?  Yes, that's right, I'm a HUGE fan of the Big Mac.  I wanted a recipe that was easy to fix but didn't require pre-made salad dressing or a bunch of "diet" ingredients.  So I combined three recipes and came out with a keeper!

Big Mac Salad
serves 3 at my house!

1 pound ground beef
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. paprika
1 tsp salt
1/2 medium onion, minced
fresh ground black pepper to taste
2 T. yellow mustard
1/2 c. mayonnaise
1/4 c. ketchup
1/4 c. sweet relish
chopped lettuce
chopped tomatoes
chopped pickles
shredded cheddar cheese

In a skillet over medium heat, brown the ground beef.  Drain off the fat, then add dry seasonings and onion.  Cook for 3 - 4 minutes, or until onion is soft.  Add mustard, stirring to combine, and set aside.

In a small bowl, mix mayonnaise, ketchup, and sweet relish. 

Build salads to individual tastes and top with dressing. 

Thai Beef Noodles

Originally, this post was to be a review of Rachael Ray's Thai Beef Noodle Bowls, but by the time I finished cooking I'd made so many changes that I'm going to post my adaptation instead.  I made the fried shallots, but they were not good at all so I won't be making them again.  I'd rather just put regular old french fried onions on top. 

But first, a note. I mentioned in my recipe for steak sandwiches that I like to buy presliced beef for certain dishes.  It comes in a 12 ounce, vacuum sealed package.  The outer layer came off when I thawed it in the sink, but this is what the under label looks like.  

And now, on to the recipe!

Thai Curry Beef Noodles
Serves 4

8 ounces spaghetti 
2 T. vegetable oil
12 ounces beef steak, thinly sliced

6 crimini mushrooms, sliced
1/2 medium head of cabbage, sliced
1 red bell pepper, sliced
5 cloves garlic, minced
3 scallions, sliced
1 c. chicken stock
2 T. Thai red curry paste
1 T. fish sauce
1 cup fresh basil leaves, roughly chopped
zest of 1 lime
juice of 1/2 lime

Cook spaghetti according to package directions.  Drain and set aside.

Meanwhile, heat the vegetable oil in a large skillet over medium-high heat.  Saute beef until almost all the pink is gone.  Remove beef from the pan, and then add mushrooms, cabbage, bell pepper, garlic, and scallions.  Saute for five minutes.  Add chicken stock, cover, and simmer five minutes more.  Return beef to the skillet.  Stir in curry paste, fish sauce, and basil.

Add cooked pasta to the skillet and stir to combine.  Add lime zest and juice, give one final stir, and serve hot.

If you like things a little spicier, serve with siracha on the side.  

Steak Sandwiches

I made these for dinner tonight and had to write this down before I forgot it.  Everyone in the house thought it was delicious!

Steak Sandwiches
Serves 6

2T. olive oil, divided
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
1 medium onion, thinly sliced
2 tsp. Montreal steak seasoning, divided
12 oz. steak, thinly sliced (I buy the presliced "steak for sandwiches")
1/4 cup beef broth
Shredded Italian cheese
Parmesan Garlic Sandwich spread or mayonnaise
6 bolillo or hoagie rolls, sliced in half lengthwise

Turn oven on to warm and put in rolls to heat.

Heat 1 T. oil over medium heat in a large skillet.   Add peppers, onion, and 1 tsp. steak seasoning and saute until soft.  Remove from pan and set aside.

Add remaining oil to skillet.  Add meat and remaining seasoning, sauteing until only a little pink remains.  Return veggies to skillet and add beef broth and continue cooking five minutes. 

Remove rolls from the oven and turn oven on to broil.  Put the bottom of each roll on a cookie sheet.  Top each with meat and vegetable mixture.  Sprinkle cheese over the top.  Broil five minutes or until cheese is melted.

Meanwhile, spread the top of each roll with sandwich spread or mayonnaise.  Remove the pan from the oven, put the roll tops on, and serve.

Porcupine Meatballs in Mushroom Gravy

For years, I've been fascinated by the idea of porcupine meatballs.  A mixture of ground meat and rice, when it cooks supposedly the rice sticks out all over, making the meatball look like it has quills.  Yesterday, I finally got off my tail and made some.

I started with this recipe but, as you've probably noticed by now, I'm not capable of leaving a recipe as is.  Besides, we just had spaghetti and meatballs late last week, so I knew I didn't want the tomato-based sauce.  I was really just looking for a meatball recipe.  I made a few tweaks, and here's where we landed.   I served it over brown rice.  Hubby said it tastes just like salisbury steak.  Daughter tried to convince me she doesn't like gravy, but one bite and she was asking for more.  It was good.

Porcupine Meatballs in Mushroom Gravy
Serves 8 (6 meatballs per serving)

2 pounds lean ground beef (I used 93/7)
2/3 cups raw white rice
1 medium onion, minced (divided)
1/2 cup milk
2 eggs
4 cloves garlic, minced
1 tsp. Italian seasoning
2 tsp. kosher salt
1/2 tsp. black pepper
1 envelope brown gravy mix (I like McCormicks, no MSG)
1 cup water
1 can cream of mushroom soup (I like the Pacific Natural brand in the little boxes)
1 can sliced mushrooms (or you could use 1 cup fresh, I only had canned on hand)
Hot cooked brown rice

Preheat oven to 375 degrees.  In a large bowl, thoroughly combine beef, rice, half of the onion, milk, eggs, garlic, Italian seasoning, salt and pepper. Form into 48 meatballs, about 1 1/2 inches in diameter (I use my cookie scoop for this).  Place them on a parchment-lined (or well greased) baking sheet.  Bake at 375 degrees for 20 minutes, until well browned.

At this point, you can divide the batch in half and freeze some for later, which is what I do (the rice won't be fully cooked yet, so I put a note on the bag that it requires simmering).

Put the meatballs in a large deep-sided skillet or a slow cooker. 

To make the gravy, combine the gravy mix, water, soup, the remaining onion, and mushrooms. Pour over the meatballs.  In the slow cooker, cook on low for 6 - 8 hours.  In a pan, bring to a boil, then turn the heat down and simmer for 30 minutes, or until the rice in the meatballs is cooked through.

Serve over hot cooked brown rice.

Steak and Pepper Sandwiches

At my house, I call these cheesesteaks.  I realize, though, that in some parts of the country that will get me run out of town, so, for blogging purposes, steak and pepper sandwiches they are.

At my grocery store, I'm able to buy "thin sliced beef steaks".  That's the meat I use, because it's quick and easy (and versatile!).  It comes in big flat "steaks" about the size of my hand, and I slice it cross-wise into thin strips.  You could also use thinly sliced round steak.  If you go that route, put the meat in the freezer for a half hour or so before hand to make it easier to get nice, thin slices.

Steak and Pepper Sandwiches
Serves 4

1 T. canola oil
1 medium green pepper, sliced
1 medium red pepper, sliced
1 medium onion, sliced thin
12 ounces thinly sliced beef
1 tsp kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder (you could also substitute 1 clove minced garlic, just put it in a few minutes before the meat is done)

8 slices cheese (hubby likes cheddar, I like provolone)
4 hoagie, French, or bolillo rolls, split
condiments:  mayo, mustard, ranch dressing, sliced pepperoncini, etc.

In a stir fry pan or large skillet over high heat, saute the peppers and onions until they just start to get soft.

 Add the beef, garlic powder, salt, and pepper, and cook until the meat is no longer pink.

Meanwhile, put the rolls cut-side up on a baking sheet.  Lay two slices of cheese on one half of each roll.  Broil two to three minutes, or until the cheese side is bubbly and the dry side is toasted.  Spread with your choice of condiments, top with the meat and pepper mixture, and enjoy!

Meatball Casserole

I haven't actually made this - I saw it on an old episode of "Oliver's Twist" and I loved the idea. Don't want to forget it, so I thought I'd post it!

Quick tomato sauce:

olive oil
1 onion, chopped
2 cloves garlic, minced
2 cans crushed tomatoes (I'm guessing he used the smaller cans, not the 28 ounce).
1 handful fresh basil

Saute the onion in some olive oil until soft.  Add garlic and cook until you can smell it (careful not to burn it!).  Add tomatoes and simmer for 15 minutes.  Stir in fresh basil and let it wilt.

For the casserole:

1 batch Italian-style meatballs (use your favorite recipe)
sliced fresh mozzarella
shredded parmesan cheese

Spoon the tomato sauce into the bottom of a medium-size casserole dish.  Cover the sauce with meatballs, then top with sliced fresh mozzarella and sprinkle with parmesan.

Bake at 350 degrees until cheese is bubbly and meatballs are cooked through.  Serve with pasta on the side.

Crockpot Beef Stroganoff

I'm making this up as I go along today - hopefully it will turn out well!

1 pound stew beef, cut into bite-size pieces
1/2 cup flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. Cajun seasoning
2 T. olive oil
1 onion, sliced
1/2 pound mushrooms, sliced
1 T. minced garlic
1 cup beef broth (I use Better than Bouillon)
2 T Worcestershire sauce
1 cup sour cream
Cooked egg noodles

In a frying pan, heat the olive oil over medium heat. Meanwhile, mix the flour, garlic powder, onion powder, pepper, and Cajun seasoning. Dredge the meat in the flour and saute in the oil until browned.

Layer the onions, mushrooms, and garlic in the crock pot. Put browned beef on top, then add the Worcestershire sauce over all. While the frying pan is still hot, add the beef broth and stir to loosen up the browned bits on the bottom. Pour into crock pot. Stir to combine all.

Cook on low for six hours. Just before serving, stir in sour cream and heat till warmed through. Serve over noodles.

Edit: I originally wrote this recipe to have two cups of liquid. It was way, way too much - it hadn't even finished reducing on the stove by the time the noodles cooked! So I'm cutting out the water and just using beef broth - and I may even reduce the amount of that next time. But there will definitely be a next time - this was full of beefy goodness!

Stuffed Flank Steak

Golly, it's been a long time since I posted a recipe! Apparently I've been falling down on the job...

Anyway, I made this tonight for dinner and it was pretty good. Not spectacular, but a keeper, I think. No measurements for the ingredients because it's all dependent on how big your meat is (those of you who need to can go take your Beavis and Butthead moment now and return when you're ready to proceed!).

Flank steak
shredded parmesan cheese
baby spinach
shredded fontina cheese
steak seasoning
bamboo skewers

Soak the bamboo skewers for at least 20 minutes before proceeding with this recipe (that way they won't burn when you cook it). Prepare your pan by spraying a cooking sheet with nonstick spray and then sprinkle it lightly with steak seasoning.

Using a very sharp knife, butterfly the flank steak, without cutting it all the way through (you want to be able to open it up to make a larger steak). Cut with the grain (the knife blade should be parallel to the grain of the meat). Open the meat. Put on a layer of shredded parmesan, then a layer of baby spinach, then a layer of fontina. Roll up the meat very tightly and secure it with the skewers.

Make small steak rolls by cutting the meat in between the skewers. Lay each roll flat on your prepared pan. Sprinkle the tops with steak seasoning.

Bake in a 375 degree oven for 25 minutes or until it reaches desired doneness. Remove from the oven and cover the pan with foil. Let stand for five minutes, and enjoy!

My new favorite meal

All I have to say is, YUM!


Swedish Meatballs and Spaetzle

To make the spaetzle:

1 1/2 cups flour
1/2 t. nutmeg
dash pepper
3/4 t. salt
1/3 cup milk
3 eggs, beaten
4 cups chicken broth
3 tablespoons butter
1/2 large onion, chopped

In a medium-size bowl, mix the flour, nutmeg, salt and pepper. Gradually mix in milk and eggs, blending until smooth. Bring the chicken broth to a boil. Pour the dough into a colander with large holes. Using a wooden spoon, press the dough through the colander holes into the chicken broth, a little at a time. Reduce the broth to a simmer. Let cook three to four minutes, then remove the spaetzle with a slotted spoon and press another batch through the colander. Note: keep your colander on a plate in between batches, as the dough will run through it a little bit.

Once all the spaetzle has cooked, set aside the chicken broth - you'll need a cup of it for the meatballs.

Melt the butter in a large skillet over medium heat. Add the onions and a pinch of salt, and cook until the onions are soft, about five minutes. Add the spaetzle and cook, stirring frequently, until golden brown, about five more minutes. Serve hot.



Swedish Meatballs

1 2/3 cup evaporated milk, divided
1/4 cup minced onion
1/2 cup dry breadcrumbs
1/2 t. salt
1/4 t. allspice
pinch pepper
1 pound ground beef
1 tablespoon butter
1 cup chicken broth
1/2 cup cold water
3 tablespoons flour
1 tablespoon lemon juice

Combine 2/3 cup milk, onion, breadcrumbs, salt, allspice, pepper and beef, mix well. Melt butter in a large skillet over medium heat. Form the meat mixture into small balls (about 1 1/2 inches) and brown in the butter. Add chicken broth (reserved from the spaetzle, if you make them the same day). Bring to a boil, cover and simmer for 12 minutes. Meanwhile, mix the water and flour to make a slurry. Remove meatballs from the skillet. To the chicken broth in the pan, add the remaining cup of evaporated milk and the water/flour slurry. Cook, stirring constantly, until the mixture thickens and boils. Add the lemon juice. Return the meatballs to the pan, warming them through before serving.

Hamburger stroganoff

First off, a note for Amy - I have no idea how this will translate using ground turkey and chicken broth. Give it a try sometime and let me know!

1 pound ground beef
1/2 large onion, chopped
1 tablespoon minced garlic
3 cups beef broth, stock, or reconstituted bullion (I like the Wyler's crystallized bullion instead of the cubes)
8 ounces sliced mushrooms
2 tablespoons dried parsley
salt and pepper to taste
2 tablespoons cornstarch
2 tablespoons cold water
1 cup sour cream (regular or light - fat free doesn't work too well in this)
Hot cooked egg noodles

In a large skillet, brown beef with onions and garlic. Drain fat. Add beef broth, mushrooms, parsley, and salt and pepper. Cover. Bring to a boil; reduce heat and simmer 15 minutes.

Mix the cornstarch and cold water in a small dish. Stir into beef mixture; heat and stir until thickened. Stir in sour cream, mix well. Do not let it boil once the sour cream is in it - it will separate.

You can serve this on top of the noodles, but I like to mix it all together, cover, and let it sit over low heat for a few minutes to let the sauce soak into the noodles a bit.

Stuffed Peppers

Here's a new recipe. Please note that, in all my recipes, ground turkey can be substituted for ground beef with fairly good results. This may not be the case all the time, but I think it's pretty universal.

Stuffed Peppers
serves 4

4 green bell peppers (you want decent size ones that can stand up straight)
1 pound ground beef
1/2 large onion, chopped
1 tablespoon minced garlic (this is probably the equivalent to two or three cloves)
1 1/2 cups cooked rice (I prefer brown, but white works, and even Minute Rice will do)
2 cans condensed tomato soup (like Campbell's)
2 cups shredded cheddar cheese, divided
salt and pepper to taste

1. Cut the tops off of the bell peppers. Remove seeds and as much of the ribs as you can with your fingers. Rinse well.

2. In a large pot, bring enough water to a boil to cover the peppers. Add 1 tablespoon salt; when dissolved, add peppers. Boil for four minutes. Remove with tongs, taking care not to tear or puncture them (careful! They'll be full of hot water, drain them carefully!). Place them in an 8x8x2 baking dish.

3. Preheat the oven to 350 degrees.

4. Brown the ground beef with the onions and garlic. Drain the fat off the beef. Add rice, soup, and salt and pepper to taste. It should be fairly loose, but not too soupy. If it's too soupy, you can add more rice or spoon some of the soup out.

5. Cook over medium heat, stirring occasionally, until bubbly. Add salt and pepper to taste. Add one cup of cheese and stir until melted.

6. Spoon the mixture into the peppers. Top with remaining cheese. Bake for 35 minutes.

Note: If you make extra filling, it freezes wonderfully. This makes for a quick and easy dinner later on down the road - just thaw the filling, boil the peppers, fill and bake.