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Beef Lover’s

Rich, Creamy and Cheesy Cowboy Soup

Cheesy Cowboy Soup

INGREDIENTS

1 lb lean ground beef

1 (16 oz.) package velveeta, cubed

1 cup sharp cheddar cheese, grated

1 yellow onion, finely chopped

4 small potatoes, chopped

1 red bell pepper, seeds removed, diced

1 (13.25 oz.) can whole corn kernels, rinsed and drained

1 (13.25 oz.) can black beans, rinsed and drained

1 (4 oz.) can green chiles

3 C. low-sodium chicken or beef broth

2 1/2 C. whole milk

1/4 C. all-purpose flour

1/4 C. (1/2 stick) unsalted butter

1 tsp. garlic powder

1 tsp. cumin

1/2 tsp. cayenne, optional

bacon bits, optional

kosher salt and freshly ground pepper, to tast

Directions

1. In a medium saucepan over medium-high heat, melt butter in skillet, then whisk in flour. Cook roux for two-three minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.

2. Heat a large stockpot or Dutch oven over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder, then transfer beef to a separate plate and drain all but two tablespoons of fat.

3. Add onion, potatoes and bell pepper to Dutch oven and cook for ten-twelve minutes, or until veggies are softened and fork tender. Season with salt and pepper, cumin and cayenne, then add corn, black beans and green chiles.

4. Return beef to pot and stir in chicken or beef broth. Bring mixture to a boil, then reduce heat and let simmer for fifteen minutes. Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another fifteen minutes, or until cheese is melted and soup is thick and smooth.

Serve hot, topped with cheese and bacon bits. Enjoy!!

Source 12 Tomatoes

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Not your Mom’s Meatloaf

Bell Pepper Meat Loaves

INGREDIENTS

3 bell peppers,

1 lb. ground beef, turkey or chicken

1/4 C. Panko bread crumbs

1 egg, lightly beaten

1 tsp. Worcestershire sauce

1/2 onion, finely chopped

1/2 tsp. fresh thyme leaves, chopped

1 clove garlic, minced

1 Tbsp. tomato paste

Kosher salt

Freshly ground black pepper

1/4 c. ketchup

1 Tbsp. brown sugar

2 C. shredded Monterey Jack

1 Tbsp. fresh parsley, for garnish

DIRECTIONS

Preheat oven to 350° and line a medium baking sheet with parchment paper. Cut ends off peppers and finely chop (minus the stems), then set aside. Remove seeds and slice peppers into 2″ thick rings; you should be able to get 2 rings out of each pepper. Place on prepared baking sheet.

In a large bowl, stir together the beef with chopped peppers, bread crumbs, egg, Worcestershire sauce, onion, thyme, garlic, and tomato paste. Season with salt and pepper and stir until combined. Fill each pepper ring with meat loaf mixture.

In a small bowl, whisk together ketchup and brown sugar and brush on tops of meat loaves. Bake for thirty five minutes, then top with cheese, and bake five to ten minutes more, or until cheese is melty. Garnish with parsley and serve.

Source Delish

Sweet, tangy and messy Barbecue Ribs

You seriously can’t go wrong with this crockpot fall off the bone ribs. These barbecue ribs are slowly cooked in the crockpot all day long and are great for when friends come over for game day, potluck or an easy family dinner.

Crockpot Barbecue Ribs

Ingredients

• 3 Tbsp. paprika

• 2 Tbsp. brown sugar

• 1/4 tsp. Cayenne pepper

• 1 tsp. salt

• 1 tsp. pepper

• 4 lbs pork baby back ribs

• 3 cups BBQ sauce

Directions

1. In a small bowl combine the dry ingredients together, then rub the mixture onto both sides of the ribs. Arrange the ribs in your crock pot – stand them up against the walls with the thicker side down and the meaty side against the wall. Pour BBQ Sauce all over the ribs, cover and cook for seven hours on low. Once the seven hours is up, brown the ribs in the oven. Line a baking sheet with foil, carefully remove the ribs from the crock pot and place them bone side up on the baking sheet.

2. Remove the fat from the crock pot then pour the remaining juices from the crock pot into a small saucepan using a strainer. Bring the sauce to a boil and allow to simmer for approximately fifteen minutes. Turn on your oven’s broiler and allow it to heat up. Once the broiler is preheated, brush the sauce on the ribs and broil for five minutes, take the ribs out, turn them over and brush them with sauce, then broil them again for about five minutes. Top with remaining sauce on the side and serve with a salad.

Source Mommy”s Fabulous Finds

Multi-purpose Mexican Shredded Beef

Excuse my absence from cooking for a long while my family and I unexpectedly had to put our beloved dog (Kianni) down about a week ago. She was a very sweet and special dog. It has been very sad for everyone in my family, but we’re thankful that she is no longer suffering. One of my fond memories of her is when she would clean up the food droppings I left on the floor. She was a great cooking sidekick. I am going to miss her so much!

Okay. Back to the recipe.

This all-purpose Slow Cooker Mexican Shredded Beef is perfect for fajitas, tacos, burritos and more!  Fast and easy prep work and your crock pot does the rest. It was delicious! I promise you and your family will not be disappointed.

Slow Cooker Mexican Shredded Beef

INGREDIENTS

3 pounds beef chuck roast

1 onion, diced

4 garlic cloves, minced

2 Tbsp. tomato paste

Juice of one lime (1-2 tablespoons)

1 Tbsp. chili powder

1 tsp. cumin

1 tsp. paprika

1 tsp. dried oregano

1 tsp. kosher salt, plus more to taste

1/4 tsp. red chili flakes

Directions

1. Combine together the chili powder, cumin, paprika, salt, oregano and red chili flakes, Set aside. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.  Stir everything together until fully mixed.

2. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.Place the meat on top of the onion mixture and set cook on low for seven- eight hours. Total cooking time will vary for different roasts. 

3. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them.   (If the meat is still too tough to shred, it needs to be cooked a little longer.  Cook for an additional thirty-sixty minutes and check it again.)  Stir to mix well with the sauce.  Cover and continue to cook on low for another thirty-sixty minutes. Before serving stir well again to mix the meat with the sauce.  Taste meat and season with more salt to taste.

Source Fox and Briar

Kianni

Sweet ‘N’ Tangy Pot Roast

I made this roast for the first time, and I admit that I was slightly nervous about the outcome. But, after tossing the meat into the slow cooker and waiting for several hours. I took a bite of the meat, and I instantly fell in love with this recipe. It felt like my mouth was having a party.

Cook this incredibly easy melt in your mouth delicious pot roast. I promise you and your family will not be disappointed.

Slow Cooker Sweet ‘N’ Tangy Pot Roast

Ingredients

1 boneless beef chuck roast (Mine was about four pounds)

1/2 tsp. salt

1/2 tsp. Pepper

1 C. Water

1 C. Ketchup

1/4 C. Red wine or beef broth

1 envelope brown gravy mix

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1/8 tsp. Garlic powder

3 Tbsp. Flour

1/4 C. Water

Directions

1. Cut the meat in half and place in a 5-quart slow cooker. Season with salt pepper. In a small bowl stir together the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over the meat.

2. Cover and cook on low for nine-ten hours or until the meat is tender. Combine the flour and water until smooth. Stir into the slow cooker. Cover and cook on HIGH for thirty minutes or until the gravy is thickened. Remove the meat from the slow cooker. Slice and serve with the gravy.

Source Taste of Home: Church Suppers

Lo-Carb alternative to sub sandwiches

Bell Pepper Meatball Subs

INGREDIENTS

1 lb. ground beef

1/3 C. bread crumbs

1/4 C. chopped parsley

1/4 C. grated Parmesan, plus more for garnish

1 egg

2 garlic cloves, minced

1 tsp. kosher salt

1/2 tsp. red pepper flakes

2 Tbsp. olive oil, divided

1 (15-oz) jar marinara sauce

4 bell peppers, cored and halved

4 slices mozzarella

DIRECTIONS

1. Preheat oven to 350°. In a large bowl, combine beef, bread crumbs, parsley, Parmesan, egg, garlic, salt, and red pepper flakes. Mix until just combined and form into sixteen balls.

2. In a large skillet over medium-high heat, add 1 tablespoon of oil. Add meatballs and cook, turning occasionally, until seared on all sides, about ten minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about ten minutes more.

3. Place bell peppers cut side up on a large rimmed baking sheet and drizzle with remaining olive oil. Top 4 halves with mozzarella slices. Bake until cheese has melted and bell peppers are just warmed through. Add meatballs on top of the bell pepper halves with cheese and sprinkle with more Parmesan, if using. Place remaining bell pepper halves on top and serve.

Source Delish

Incredibly Cheesy Lasagna Rollups

Pioneer Woman Lasagna roll ups

The preparation was slightly messy, quick and easy. The lasagna rolls were very cheesy and delicious! Your whole family even your kids will love this dish!

Ingredients

20 lasagna noodles

1 Tbsp. salt

2 Tbsp. olive oil

1 medium onion, diced

1 C. finely chopped mushrooms (about 3 ounces)

1 green bell pepper, diced (about 1 C.)

3 cloves garlic, minced (about 1 1/2 Tbsps)

2 lbs. ground beef

1/2 tsp. Freshly ground pepper

1 28-oz. can diced tomatoes

1 6-oz. can tomato paste

1 30-oz. container whole-milk ricotta cheese (about 3 1/3 C.)

1 lb. mozzarella, grated (about 3 1/2 cups)

1 C. grated parmesan cheese

2-3 large eggs

Directions

1. Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.

2. Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute for four to five minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste and the veggie mixture. Let the mixture simmer over low heat, thirty minutes.

3. Make the cheese glue: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper. Stir to combine.

5. Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread two to three tablespoons of the ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll.

6. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan. If you’re making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for twenty minutes, until hot and bubbly. Serve with a salad or some other vegetable. Enjoy!

Court’s Cooking Notes

FREEZE IT! Cover the pan tightly with heavy-duty foil and freeze up to 4 months. To bake, preheaet the oven to 350 degrees F. Bake the foil-covered pan 1 1/2 hours (if using loaf pans, place on a baking sheet before baking); remove the foil and bake 30 minutes more, until hot and bubbly.

Source The Pioneer Woman Cooks

A vacation of a lifetime

I believe that I have mentioned this before, but as some of you know, I am a big fan of the Food Network’s The Pioneer Woman also known as Ree Drummond. I love to watch her show and try her recipes.

For my birthday gift at the end of the month my mom, grandparents and I are going to go see her store and restaurant that’s located in Pawhuska, Oklahoma. I am so very excited about this trip! I will take some pictures and post them after I get back home.

In honor of my all time favorite celebrity chef I want to share with you this delicious bow tie lasagna recipe! You totally should make this recipe. Seriously, make this now.  Even if you’ve never cooked before in your life, you can make this pasta.

PIONEER WOMAN BOWTIE LASAGNA

Ingredients

1 lb bowtie pasta

1 Tbsp. olive oil

1 lb ground chuck beef

1/2 C. onion

1 jar spaghetti sauce (or 3 cups homemade)

1 tsp. salt

1/2 tsp garlic powder

1 heaping teaspoon Italian seasoning

1 C. shredded mozzarella

1 C. sour cream

Directions

1. Boil the pasta in a large pot of salted water until al dente, drain.  In a large skillet, brown and crumble ground chuck until fully cooked, drain fat and return to the skillet.

3. Pour the cooked pasta on top of meat, then drizzle on olive oil.  Pour the jar of sauce, salt, garlic powder and Italian seasonings.  Stir.  Add cheese and sour cream.  Stir over low heat until cheese is melted and all ingredients are combined.  Taste and add salt and pepper, if necessary.  Serve with parmesan or additional mozzarella, if desired.

Source Katie Cooks Dinner

Incredibly Juicy Italian Beef Sandwiches

Crock Pot Italian Beef Sandwiches

INGREDIENTS

3.5 to 4 lb Rump Roast

1 Pkg Zesty Italian Dressing Mix

Salt & Pepper to Taste

1 can Beef Broth (14.5 oz)

3/4 jar Peperoncinis, sliced (12 ounce jar)

8 to 10 slices provolone cheese

1 jar Giardiniera – Italian Sandwich Mix

Hoagie or steak Rolls

Directions

1. Season the rump roast on all sides with salt & pepper. Place the roast into the crock pot. Sprinkle packet of Zesty Italian dressing mix on top of the roast. Pour beef broth around roast in bottom of crock pot. Spoon Peperoncinis on top of roast and pour some of the juice in if desired. Set Crock Pot to low for eight hours.

2. Remove beef and shred by pulling with two forks. Pour some of the Juice through a strainer for Au Jus. Place shredded beef on a hoagie or french roll. Top with sliced provolone cheese and broil for two to four minutes. Top with some of the cooked Peperoncinis and Giardinieria Mix. Spoon on some au jus or dip.

Source Soul Fully Made

Love tacos? Try this!

Taco Lasagna

Ingredients

1 1/2 pounds ground beef

1 Tbsp. olive oil

1 tsp. Garlic

1/2 C. chopped green pepper

1/2 C. chopped onion

2/3 C. water

1 envelope taco seasoning

1 can (15oz) enchilada sauce

1 can (15 oz) Goya black beans, rinsed and drained

1 can (14-1/2 oz) Rotel Mexican diced tomatoes, undrained

8-10 flour tortillas (8 inches)

1 can (16 oz) Goya refried beans

3 C. shredded Mexican cheese blend

Directions

Grease a 9×13 glass baking dish with non-stick cooking spray. Set aside. Preheat your oven to 350 degrees.

1. Heat oil in a large skillet over medium high heat until hot. Add the garlic, bell pepper onion to the pan and cook them for three to four minutes or until they becomes tender. Then add the beef and cook it until it’s no longer pink. Drain any fat.

2. Return the skillet to the stove with the meat mixture inside. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for two minutes. Stir in the black beans and Rotel tomatoes. Simmer, uncovered, for ten minutes.

3. Place a layer of tortillas onto the previously prepared greased 9×13” glass baking dish. You will have to break one of them up in half. Spread with 1/3 of the can of refried beans. Spread with 1/3 of the beef mixture; sprinkle with one cup cheese. Repeat layers twice.

4. Reserve 1 cup of cheese. The top layer should be tortillas. Pour a can of enchilada sauce over top. Bake for approximately twenty five -thirty minutes at 350° or until heated through. Add the remaining cup of cheese and cook another five-ten minutes until cheese is melted.

Source Can’t stay out of the kitchen

Sorry that this photo looks awful. A much better one is coming soon. 😊 It was delicious!!