Ground Beef Tacos

 

This is the best taco meat recipe. My entire family prefers this over the powdered seasoning that contains so much sodium etc.................
Try this you won't be sorry. My husband likes it so well he has been known to "hide" the leftovers.

Ground Beef Taco Filling from Mels Kitchen Cafe

(Printable Version)

Ingredients

• 2 tablespoons canola oil
• 3/4 cup chopped onion
• 1 pound ground beef or ground turkey
• 1 to 3 garlic cloves
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (8-ounce) can tomato sauce
• 1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether, although I think the meat really needs a little kick and adding the jalapeno without seeds didn't make the dish overly spicy)
• Taco shells, Additional taco garnishes

Directions

1. In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease.
2. Fill taco shells and add garnish  

Farm Style Spaghetti and MeatBalls

 

I stumbled across this recipe and had to try it. It is definitely "Farm Food" and not the type of spaghetti you would see in an Italian Restaurant. The Sauce is definitely "soupy" but when tossed with the Pasta its perfect.

I used Whole Wheat Spaghetti and the kids didn't notice. Parker my 10 year old likes this  version of Spaghetti the best. He has requested it for lunch the last 2 days!! This flavor of this Spaghetti reminds me of the kind my mom made growing up.

Spaghetti and Meatballs from Dine and Dish

(printable version)

The sauce on this dish is not a thick and chunky sauce like many of you might be used to. It is a light, “soupy” sauce, which complements the seasoned meatballs and pasta perfectly, in my opinion!

For the meatballs

• 2 pounds ground beef
• 1 envelope Lipton Onion Soup Mix (I only used half a package)
• 1 egg
• 1/2 cup breadcrumbs
• 1 1/2 teaspoons Italian Seasoning

Using your hands, combine all the ingredients until well blended. Pinch off pieces of the meat mixture and shape into meatballs. Place in a large stock pot or dutch oven, then follow remaining instructions.

For the sauce:

• 1 Large can (I believe it is 29oz) Hunt’s Tomato Sauce
• 1/2 of can of water
• 2 Teaspoons Italian seasoning
• 1 envelope Lipton Onion Soup Mix
• 1 pinch ground cloves (don’t skip this… it is her “secret” ingredient)

In a large bowl, stir together sauce ingredients. Add to the stock pot with the meatballs and stir. Bring sauce to a boil, stirring occasionally. Reduce heat to medium low, place the lid on the pot, and cook until meatballs are cooked through. Depending on the size of your meatballs, this will be 30-45 minutes. (You can simmer this over low heat on your stove for a longer period of time, just remember to occasionally stir.).

Serve over thick spaghetti. Make sure to reserve a small amount of your pasta water and toss with your spaghetti after draining. This will help the sauce to stick to the pasta. Now, tuck your napkin in your shirt and enjoy!

Cowboy Spaghetti

 

I wanted to try a new recipe that my family would be sure to enjoy. I came across this great spaghetti recipe. It is a great alternative to traditional spaghetti. It has a nice smoky flavor with a touch of spiciness. This a great hearty "CowBoy" meal.

Cowboy Spaghetti as seen on BlogChef

(printable version)
Ingredients:
1 lb spaghetti noodles ( I used whole wheat spaghetti noodles)
1 tablespoon olive oil
3 slices smoky bacon (chopped)
1lb ground beef
1 medium onion
4 garlic cloves (minced)
Ground black pepper (to taste)
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
½ cup beer ( I used apple juice in stead of the beer with great results)
1 (14 ounce) can fired roasted diced tomatoes
1 (8 ounce) can tomato sauce
shredded cheddar cheese
green onions (chopped) (i didn't have these so I sprinkled a few dried chives)

Cooking Instructions:

Step 1: Cook spaghetti noodles according to package directions. Drain and set aside. This can be done while you’re making the sauce. Heat a large deep skillet to medium-high heat. Add olive oil and add bacon. Fry bacon until crisp, remove with a slotted spoon and drain on paper towels.
Step 2: In the same skillet add ground beef and chop up with a spatula or metal spoon while cooking. Cook until the beef is browned. Add onions and garlic, stir into the meat. Season with salt, pepper, hot sauce and Worcestershire sauce. Add the beer to the pan and stir in. Cook for 5-6 minutes and stir in tomatoes and tomato sauce. Cook for an additional 2-3 minutes.
Step 3: Add spaghetti noodles to the meat and sauce and combine. Top with shredded cheddar cheese and green onions.
(Makes 4 Servings)

Porcupine Meatballs and Sour Cream Mashed Potatoes

Tonight we made an old family favorite Porcupine Meatballs ,  I paired them with some yummy potatoes I found at the sisters cafe  .

We have always like these, it is a nice change from traditional meatloaf.

Porcupine Meatballs (Printable Version)

Ingredients

• 1/2 cup uncooked long grain rice
• 1/2 cup water
• 1/3 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 pound ground beef
• 2 tablespoons canola oil
• 1 can (15 ounces) tomato sauce
• 1 cup water
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce

Directions

• In a bowl, combine the first seven ingredients. Add beef and mix
• well. shape into 1-1/2-in. balls. In a large skillet, brown
• meatballs in oil; drain. Combine tomato sauce, water, brown sugar
• and Worcestershire sauce; pour over meatballs. Reduce heat; cover
• and simmer for 1 hour. Yield: 4-6 servings.
•  

Nutrition Facts: 1 serving (1 each) equals 284 calories, 14 g fat (4 g saturated fat), 50 mg cholesterol, 900 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.

Sour Cream Mashed Potatoes (Printable Version)

3 lbs. potatoes, peeled and quartered

1/4 lb. butter

1/2-1 c. milk

1/2 c. sour cream

2 tsp. salt

1/2 tsp. ground pepper*

Cook the potatoes in a large pot of boiling salted water for 15-20 minutes until very tender.  Meanwhile heat the butter and milk in small sauce pan (or in microwave).  Drain potatoes.  While still hot, place the potatoes in a big bowl.  Slowly add the milk and butter mixture, sour cream, salt, and pepper.  Mix until the potatoes are mashed but not completely smooth.

Hamburger Stew

Hamburger Stew 

(printable version)

Ingredients

·         2 pounds ground beef

·         2 medium onions, chopped

·         4 cans (14-1/2 ounces each) diced tomatoes

·         6 medium carrots, thinly sliced

·         3 celery ribs, thinly sliced

·         4 medium potatoes, peeled and cubed

·         2 cups water

·         1 to 2 tablespoons salt

·         1 to 2 teaspoons pepper

Directions

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
• Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
• To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add  1 cup of water for every 3 cups of frozen stew. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).
  
  To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.

Sloppy Joes

You can make your own Sloppy Joe mix to store in your pantry for instant meals. I chose this great meal to serve a crowd of hungry painters busily working on my new house. Speaking of "new" did you notice my great new look here....Thanks to the "Blog Fairy " I am not only getting a beautiful new kitchen /house, but a great new Blog.!!! If you want a new look on your blog check her out!!

Sloppy Joes  (printable version)

Ingredients:

• 1 cup dried minced onion
• 3 Tbsp. dried green pepper pieces
• 4 tsp. salt
• 3 Tbsp. cornstarch
• 4 tsp. instant minced garlic
• 2 tsp. dry mustard
• 2 tsp. celery seed
• 2 tsp. chili powder

Preparation:

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Makes the equivalent of 8 packages purchased Sloppy Joe seasoning mix. 3 Tbsp. Sloppy Joe Mix equals one package purchased mix.
To make the Sloppy Joes:
Brown 1 lb. lean ground beef in a large skillet; drain fat. Add 3 Tbsp. Sloppy Joe Mix, 1/2 cup water, and 1 cup ketchup or crushed tomatoes. Bring to a boil, reduce heat, cover pan, and simmer 5-10 minutes until thickened.

Flavorful Crock Pot Roast Beef

This was a great Sunday Meal that comes together rather quickly. My Family enjoyed the flavor combinations. The sweet carrots made an excellent side dish.
Crock Pot Roast Beef from The Sisters Dish
(Printable Version)
Ingredients:
5 lb. boneless rump roast (pretty much any cut of meat will work)
*
1 T garlic powder
*
1/2 t seasoned salt
*
1/2 t cayenne pepper
*
1/2 t oregano
*
1 onion, chopped
*
1 envelope dry onion soup mix
*
2 cups beef broth

Directions: Put everything together in the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.

To make gravy: Melt 2 tablespoons butter in a medium saucepan. Mix in 2 tablespoons flour. Whisk in 2 cups of the liquid from the roast. Cook until it thickens to desired consistency.

This is also great for French dip sandwiches. Shred your meat, place in on bread of your choice and dip in the juice. We like to butter crusty rolls, sprinkle on some parmesan cheese and place under the broiler for a couple of minutes(until the cheese melts) before we put our meat on them and then dip. YUM!!

Sweet Carrots

Ingredients:

*
1 pound carrots, peeled and sliced
*
1 cup chicken broth
*
1 T butter
*
1 T sugar
*
salt and pepper to taste

Directions: Place everything together in a small saucepan. Bring to boil and cook until carrots are tender.

Dinner in a Pumpkin

This recipe was inspired by my good friend DANA in Washington. She will often use smaller sugar pumpkins and microwave them for approx. 6 minutes and spoon the warm filling into each pumpkin for individual servings:)

This is a great meal for this time of year!! It is easy and tastes great. If you find it difficult to clean the inside of your pumpkin , try using an icecream scoop to help clean out the stringy strands and seeds. Hope you have a fun and safe Halloween!!

Dinner in a Pumpkin
(Printable Version)
1 medium pumpkin
1 chopped onion
2 pounds ground beef
4 Tbsp soy sauce
4 Tbsp brown sugar
2can cream of chicken soup
4cups cooked BROWN rice (or you can use white…I prefer brown since it’s healthier)
2 can sliced water chestnuts drained(optional)
2 can slice mushrooms(optional)

Cut off top of pumpkin and thoroughly clean out seeds and pulp. If desired draw a face on outside of pumpkin with permanent marker or acrylic paint. (This is a great thing to let kids help you with)
Preheat oven to 350 degrees.
In a large skillet cook onions and hamburger until hamburger is cooked and onions are tender.
Drain drippings. Add soy sauce, brown sugar, and soup.
Simmer 10 minutes stirring occasionally. Add cooked rice and water chestnut, and mushrooms.
Spoon mixture into cleaned out pumpkin shell.
Replace pumpkin top and place entire pumpkin with filling on a baking sheet.

Bake 1-2 hours (depending upon the size of the pumpkin) It will be done when the inside of pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat and some of the cooked pumpkin.

(If you want more of a stroganoff falvor try adding sour cream to the mixture)

Taco Soup

I have been making Taco Soup for years ...tonight I tried a new version and we absolutely loved it. It is a little spicy but we like spicy around here. You can substitute an additional can of diced tomatoes instead of the Rotel to make a milder version.The combinations of flavors were wonderful.

Taco Soup

(Printable Version)
• 2 pounds ground beef
• 1 to 2 diced onions
• 1 (14 1/2-ounce) can diced fire-roasted tomatoes
• 1 (10-ounce) can RO*TEL® diced tomatoes and green chilies
• 1 (15-ounce) cans black beans
• 1 (29-ounce) can pinto beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 2 (4 1/2-ounce) cans chopped green chiles
• 1 (1-ounce) envelope taco seasoning
• 1 (1-ounce) envelope ranch salad dressing and seasoning mix
• Garnishes: Corn chips, cheese, sour cream, green onions
1. In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker.
2. Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.
3. If you’re cooking on the stovetop, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.
4. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.

Baked Taquitos

This is a perfect Game day meal!!! I used the southwestern beef I posted a few days ago for the filling.....They turned out great.
Taquitos

Ingredients:
Small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray ( used olive oil cooking spray)

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
1. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of meat mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.Then roll it up as tight as you can.
2. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Looking for a freezer meal idea
Freezer instructions:!
Taquitos are definitely best right after cooking, so if you're not going to use all of them, plan ahead and freeze some. I bake just enough for my little family to eat for a meal and then freeze the rest in dinner-sized portions. Then you can pull them out for a quick meal, appetizer or snack any time! To freeze Make as noted above through the step where you sprinkle the tops of the taquitos with salt. Place in a dish a single layer, not touching each other and set in the freezer. After frozen, place in zip-top bag, foodsaver bag, or any other air tight container. To cook, preheat oven to 425. Place frozen taquitos on a baking sheet in a single layer and bake until edges are golden brown. (Usually about 30 minutes)

Southwestern Beef

Okay.. I made this for dinner tonight and it was GREAT!! It is going to definitely be ranked among my favorite go to meals. For step by step photos and directions click on our best bites below....you won't be disappointed.
Southwestern Beef from Our Best Bites
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Directions
. Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast.
Place roast over onions, top with chopped peppers,
and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours , the meat shreds easily with two forks.

Shred meat and then serve with desired toppings!

FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.

Shepherd's Pie (using pantry items)

Here's a kid friendly food storage recipe using canned foods found in your pantry.
My kids actually enjoy this and it is super easy. It is even easier when topped with frozen Tatar tots instead of mashed potatoes.......( It is not very photogenic but you get the idea).

Shepherds Pie

2 lbs of lean ground beef browned with 1 small yellow onion( you could substitute dehydrated onion from your food storage here)
1 can of whole kernel corn ( or use the ones you canned yourself)
1 can of creamed corn
1 can of cream of mushroom soup

Drain the browned hamburger and add in the corns and soup. Place the mixture in a 9 x 13 baking dish. Mash 6 to 8 potatoes ( add milk and butter to your liking) top the beef and corn mixture with the mashed potatoes top with shredded cheese and place in a 350 * oven until cheese is melted and it is warmed through. This also freezes well.

Meat Sauce for Spaghetti or Lasagna

Meat Sauce for Spaghetti or Lasagna
Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 1 Hour
Servings: 8

Pssst...the secret is the sugar! Also, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef."
INGREDIENTS:
1 (28 ounce) can stewed tomatoes
1 (28 ounce) can crushed tomatoes
1 pound lean ground beef
2 yellow onions, chopped
2 green bell peppers, chopped
5 cloves garlic, chopped
2 tablespoons white sugar
1 tablespoon dried basil ( Fresh herbs are great here )
1/2 teaspoon dried oregano
salt and pepper to taste

DIRECTIONS:
1. Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

Chicken Fried Steak

We went to Gren River to see my Family and my sister Tonya made us a great dinner of Chicken Fried Steak. I realized I hadn't ever posted my recipe so here it is. The ultimate farm comfort food.

Chicken Fried Steak with Pan Drippings Cream Gravy
Serves 4 to 5
Chicken-fried steak is beef, usually round steak, tenderized, then dipped in a mixture of egg and milk. Country fried steak is another name for the dish, often made without the egg batter. Just dredge in seasoned flour, without the egg coating. The dish is known as chicken fried steak because of the similar cooking method to fried chicken.
This recipe calls for cube steaks, but a good round steak will also do. Just ask your local butcher to run them through the tenderizer. You can tenderize them yourself with a mallet. (A suggested method is listed below for you.)
4 cube steaks, tenderized beef cutlets. (Follow Safe Food Handling Instructions)
OR, that you've tenderized yourself (see next step)
Cut a 1-1/2 to 2 pounds round steak into 4 or 5 serving-size portions.
Place the cut pieces between sheets of plastic wrap or wax paper.
On a strong surface, pound with a meat mallet until thin and tender.
1 large fresh egg, beaten, for dip.
1/4 cup of fresh milk for dip, check the expiration date.
1 1/2 cups, all purpose flour.
Cooking oil or melted shortening, as required.
1/2 teaspoon salt, plain or iodized.
1/2 teaspoon freshly ground black pepper.
1/4 teaspoon Paprika.
1 cup of fresh milk, (room temperature) for pan gravy.
1/2 to 3/4 cup of water, for pan gravy.
1. Beat together the egg and milk mixture and set aside.
2. Mix together the salt, black pepper, and paprika and sprinkle on both sides of beef cutlets. Add leftover spice mixture to the flour.
3. Dredge the chicken fried steak cutlets in flour, seasoned with salt, pepper, and paprika, shaking off the excess flour.
4. Then dip each cutlet in the egg and milk mixture, then back into the seasoned flour. (Your hands are going to get messy at this point in the recipe, or use a pair of metal cooking tongs.)
5. Set the coated cutlets aside on a piece of waxed paper. HINT: Save the extra seasoned flour for the gravy.
6. Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready for the chicken fried steak cutlets.
7. With a long-handled tong or a fork, carefully place each chicken fried steak cutlet into the hot oil. Cooking Caution: Protect yourself from the popping grease that may result when the moist cutlet enters the hot oil.
8. Fry cutlets on both sides, for about 2 to 3 minutes per side, turning once, until goldish brown.
9. Reduce the heat to low, cover skillet and cook 4 or 5 minutes more, or until cutlets are cooked through.
10. Drain the hot cutlets on paper towels. Keep the chicken fried steak warm by wrapping in foil and keeping in a warm oven.

Navajo Tacos

Navajo Fry Bread Recipe by Cynthia Detterick-Pineda

Fry bread is delicious . It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food.

1 cup unbleached flour

1/4 teaspoon salt

1 teaspoon powdered milk

1 teaspoon baking powder

1/2 cup waterVegetable oil for frying

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.

Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

We topped ours with Chili, shredded cheese, lettuce tomatoes, olives, sour cream, guacamole, salsa etc.............

Our family also likes them with honey butter.

Chili Lime Steak Salad

This great recipe from our best bites was perfect for dinner tonight, my husband really enjoyed it.....

Chili-Lime Steak Salad Recipe from OurBestBites.com

1 1/2 lb flank steak, cooked with lime-chili rub and sliced into 1/4" slices

1 recipe Creamy Lime-Cilantro Dressing

1 large head romaine lettuce

1 pint cherry or grape tomatoes, sliced in

red onion, sliced thin

1 can black beans, drained and rinsed in cold water

1-2 avocados,

slicedcilantro for garnish

optional: fried tortilla strips

Start with a nice bed of cold, crunchy lettuce, top with steak, tomatoes, onion, black beans, and avocado. Top with cilantro and fried tortilla strips if desired. Serve with lime-cilantro dressing.

Creamy Lime-Cilantro Dressing Recipe

1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)

1C mayo

1/2 C milk (or buttermilk depending on which packet you buy)

1 lime

2 cloves garlic, roughly chopped

1/2 C roughly chopped cilantro

1/4 C green salsa*hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.*A note about green salsa:There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce.

Lime-Chili Steak Rub recipe

1 t chili powder

1 t granulated garlic

1/2 t cumin

1/2 t coriander

1/2 t oregano

1/8- 1/4 t cayenne pepper*

3/4 t salt

1/4 t black pepper

*If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition

1 lime (about 2 T lime juice)

1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)

Juice the lime into a small bowl. Add spices and stir to combine. Some limes have more juice than others, so sometimes the mixture will be more liquid-y and sometimes it will be more pasty. If you find you're a little short on lime juice, just add a teaspoon or two of extra virgin olive oil to stretch it out.Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there. Let it sit for 15 minutes. During that time preheat your grill.Place meat on hot grill (bbq is best, but an indoor grill pan or broiler will work just fine too). If you're using flank steak it should take about 5-7 minutes on each side. Here's a great tip for testing meat doneness in other cuts.When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Slice in strips against the grain. Thanks OUR BEST BITES !!! This is a keeper.

Old Fashioned Meatloaf

Quaker oatmeal prize winning meat loaf
Ingredients
1-1/2 pounds lean ground beef or turkey
3/4 cup Quaker® Oats
3/4 cup finely chopped onion
1/2 cup catsup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation
Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly.

Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.

As good as the meatloaf is, it would not be complete without the sauce. We formed the mixture into a loaf and placed it in the middle of a roast pan to cook. Twenty minutes before it was done, the grease/liquid was drained off. She then covered the meatloaf with 1/2 cup of grated onion(this can be omitted if you wish), followed by 1 cup of (Heinz) ketchup mixed with 4T of brown sugar, 4T vinegar, 2T Worchestershire Sauce; heated mixed ingredients but did not boil. I always make a double batch to spoon over each piece.

Cover and refrigerate leftovers promptly and use within 3 days, or wrap airtight and freeze up to 3 months.

Hamburger Stroganoff

Hamburger Stroganoff
Ingredients:

1/2 C. minced onion
1 clove minced garlic
2 Tbsp butter
1 1/2 lbs. lean ground beef
2-3 Tbsp flour
1 tsp salt
1/4 tsp pepper, or to taste
2 cans cream of mushroom soup
1 C. (8 oz) sour cream
1 lb. Country Pasta, cooked and drained
Directions:
Saute onion and garlic in butter, over medium heat. Add meat and brown. Drain all but about 2 Tbsp of grease. Add flour, salt and pepper, stir, and cook for approximately 5 minutes. Add soups, stir and simmer uncovered for 10 minutes. Stir in sour cream. Heat through, sprinke with parsley (optional), and serve over hot Country Pasta noodles.

BBQ Brisket

This Rockin' Rudy's BBQ sauce was given to us by Denise (Doug's Sister. She purchased it at a farmers market here in Idaho. It is made in Nampa.....yummy!!! Thanks Denise....

Brisket

1 (4-5 lb.) beef brisket
Garlic salt to taste
Onion salt to taste
Celery salt to taste
Liquid smoke, enough to cover roast
1 (17 fl. oz.) jar BBQ sauce
1/4 c. Worcestershire sauce
Night Before: Place brisket in Pyrex dish and sprinkle with salts. Rub with liquid smoke. Cover with foil and refrigerate overnight.
Next Day: Mix BBQ sauce and Worcestershire sauce and pour over brisket. Cover with foil and bake about 4 hours at 300 to 325 degrees.
NOTE: tightly wrap foil so the beef steams as it cooks

Prime Rib Roast and Cheesy potatoes

1 Rib Rost about (6-8 pounds) I like to use the boneless

Seasoned Salt or Garlic Salt ( I use a blend that includes Rosemary,Thyme,Sage, Tarragon, garlic etc.)Use your favorite dry seasoning blend.

Olive Oil

The secret to this recipe is the method of cooking. Preheat the oven to 400*.
Remove the roast from the refrigerator about 30 minutes before cooking. Lightly rub the entire roast with olive oil and then season the roast with your favorite dry seasoning. You will need to coat the outside quite liberally with the seasonings so your finished roast will have plenty of flavor. Place roast in a large roasting dish (on a rack) with fat side up.Place Meat Thermometer in center (avoid any bones )
Cook the roast for 1 hour at 400 *. Turn off the oven for 1 hour. DO NOT OPEN THE OVEN !!!! Turn the oven back on to 325 * and cook the roast an additional 5 to 8 minutes per pound depending on the desired rareness of the meat. I cooked mine until the meat thermometer read 140* it continued cooking after I removed the roast from the oven and the center reached 150* I found that it was a good mix of medium rare, medium and well done on the ends.
LET STAND 15 MINUTES BEFORE SLICING

Well Done temp 170 - 180 *
Medium temp 150-160 *
Rare temp 140-150 *


Funeral Potatoes Recipe
1½ hours | 25 min prep
SERVES 12 -16
• 12 large potatoes or 1 (32 ounce) bag frozen shredded hash browns
• 2 (10 3/4 ounce) cans condensed cream of chicken soup
• 2 cups sour cream
• 1 cup grated cheddar cheese
• 1/2 cup butter, melted
• 1/2 cup chopped onion
• 2 cups crushed corn flakes
• 2 tablespoons butter, melted

1. Peel potatoes and boil for 30 minutes, until just tender.
2. Cool and grate into a greased 9x13 inch baking dish.
3. Heat oven to 350º.
4. Combine soup, sour cream, cheese, ½ cup melted butter and onion.
5. Gently blend into the potatoes.
6. Combine corn flakes and 2 tbsp melted butter. Sprinkle on top.
7. Bake for 30 minutes.