Tag Archives: onion

Un-Stuffed Peppers

18 Jan

I really enjoy Stuffed Peppers, but no one else in my house really likes them.  I think it’s the texture of the peppers after they are cooked that is the problem.  So, at today’s Market on the Move produce event, we got red bell peppers and cherry tomatoes.  Since the “Unstuffed” Cabbage Rolls went over well a while back, I decided that the same could be done for Stuffed Peppers, with a few modifications.  We all really enjoyed this, and I know I will make it again.  It really came together quickly too, which makes it nice for nights you don’t have a lot of time.  I don’t normally have cheese on my Stuffed Peppers, but it was a nice addition to this version tonight.

Un-Stuffed Peppers

Un-stuffed Peppers

What you need:

1 pound ground beef
1 small onion, diced
2 bell peppers, diced
2 cups diced tomatoes
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cooked rice
1 cup tomato sauce
1/2 cup shredded cheese (I used the Mexican blend shredded cheese)

How to make it:

In a large skillet, brown the ground beef.  Add onions and bell pepper, and cook until they have softened.  Stir in diced tomatoes, Worcestershire sauce, basil, oregano, salt, and ground black pepper.  Turn heat to medium-low, and simmer for 10 minutes.  Stir in rice and tomato sauce, and continue to cook a few more minutes.  Turn off heat, and sprinkle cheese over the mixture in the skillet.

Baked Cheeseburger Spinach Macaroni

26 Dec

I came up with this on a night that my older daughter wanted Spinach Bacon Shells and Cheese.  I didn’t have any bacon thawed, but I did have ground beef thawed, so I made the shells and the cheese sauce like in that recipe, and then seasoned ground beef like I did for the Bacon Cheeseburger Soup I made recently.  She and I were both happy with the results!

Baked Cheeseburger Spinach MacaroniBaked Cheeseburger Spinach Macaroni

What you need:

1 pound ground beef
1 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/2 cup diced red or yellow onion
1 cup beef broth
3 cups whole grain medium shells, uncooked
2 cups fresh spinach, slightly chopped
2 Tbsp. flour
1-2 Tbsp. butter or margarine, if needed
2 cups milk
2 cups shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan Cheese
 
How to make it:
 
Preheat the oven to 350 F. 
 
In a large skillet, mix together ground beef, Worcestershire sauce, seasoned salt, and pepper.  Brown meat over medium high heat.  Stir in diced onion, and cook until soft.  Pour in beef broth and reduce heat to low to simmer while you work on the other parts.
 
Cook shells as directed on package, adding spinach in to cook for the last minute.  Drain.  Return to pot.
 
In another large skillet, melt 1-2 Tbsp butter or margarine.  Add flour; cook and stir until bubbly. Gradually stir in milk.  Bring to boil, stirring constantly; cook 3 to 5 minutes,  or until thickened.  Stir in 1 1/2 cups shredded cheddar cheese and the Parmesan cheese; cook and stir until melted.
 
Pour ground beef mixture and cheese mixture over shells and spinach in the large pot; mix well.  Pour into a greased 2-1/2 qt casserole.  Top with the remaining shredded cheddar cheese.
 
Bake in the preheated oven for 20 minutes, or until it is bubbling and the cheese on top is melted.

 

No-Can Green Bean Casserole

29 Nov

This was a new recipe I tried out this year.  Before, I would just used canned green beans, canned cream of mushroom soup, and canned fried onions to create this yummy casserole.  However, I had a desire to ditch the cans and make it all from scratch.  I have been making my own “cream of” soup base for some other casseroles, so I was confident about that part.  Then, I found this recipe that used pan fried shallots in butter in place of canned fried onions.  I used that idea, but used onions instead of shallots.  I don’t have a great picture of the finished casserole, but you can see it in the bottom of this picture of our dinner, toward the left.  We all really enjoyed it, and this will be how we make it from now on.

Thanksgiving dinner spread with green bean casserole

Green Bean Casserole

What you need:

Cream of mushroom soup base:
2 tablespoons butter
1/2 cup diced mushrooms
3 tablespoons flour
1 cup chicken broth
1 cup milk

2 pounds fresh green beans, washed and cut as desired
1/2 cup milk
1/4 teaspoon ground black pepper
2 small onions, thinly sliced into rings
4 tablespoons butter

How to make it:

Preheat oven to 350 F.

In a 3 quart sauce pan, melt 3 tablespoons butter for the cream of mushroom soup base over medium-low heat.  Stir in mushrooms, and cook for 2-3 minutes.  Mix in flour, and cook for 3-4 minutes to lightly brown the flour.  Next, whisk in the chicken broth and 1 cup milk.  Bring to a simmer and cook until slightly thickened.

Meanwhile, prepare  a large pot of boiling water and a bowl of ice water.  Blanch green beans in the boiling water for 5 minutes, then remove and place in the bowl of ice water for 5 minutes.  Drain water from green beans.

Add the blanched green beans to the pot with the thickened cream of mushroom base.  Stir in 1/2 cup milk, Worcestershire sauce, and ground black pepper.  Continue to cook over medium-low heat, stirring occasionally.

While that is simmering, melt 4 tablespoons butter in a large skillet.  Add onions, and toss in melted butter.  Cook onions in the butter, until they become a golden color.  Remove to a paper towel to cool.

Onions fried in butter

Mix in half of the cooked onions in with the cream of mushroom and green bean mixture. Remove from heat.

Spray an 8 x 8 baking dish with non-stick cooking spray.  Pour green bean mixture into the dish.  Bake in the preheated oven for 30 minutes.  Casserole should be bubbly.  Gently stir.  Add the remaining cooked onions over the top of the casserole.  Bake for an additional 5-10 minutes, being careful to not overcook the onions on top.  Allow to cool for 5-10 minutes, then serve.

Bacon Cheeseburger Soup

26 Nov

Today, I wanted soup and I also wanted to use ground beef.  So, I decided that cheeseburger soup sounded good, if it even existed.  It does, but most recipes I found have celery, carrots, potatoes.  All good things, but I really just wanted it to taste like a cheeseburger.  It did!  My husband and I both liked it, but my kids weren’t really fans. (But, they were both grumpy, so that may have played a part in their not liking it.)

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

What you need:

1 pound ground beef
1 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/2 cup diced red onion
1/2 cup diced mushrooms**
3 tablespoons flour**
2 cups milk**
4 cups beef broth
2 cups shredded cheddar cheese
4 slices bacon, crumbled

How to make it:

In a large pot, mix together ground beef, Worcestershire sauce, seasoned salt, and pepper.  Brown meat over medium high heat.  Stir in diced onion, and cook until soft.  Next, stir in diced mushrooms, and continue to cook for 2-3 minutes.  Sprinkle in flour, stir in and cook for 4-5 minutes.  Pour in milk and beef broth.  Bring to a boil, then reduce heat to medium low to simmer for 20-30 minutes.  Stir in shredded cheese and crumbled bacon, and heat until cheese is melted.

**If desired, a can of cream of mushroom soup concentrate or homemade cream of mushroom soup concentrate can be substituted for the mushrooms, flour, and milk.

Sausage, Cabbage, and Potato Dinner

25 Oct

I’m at a loss at what to call this one, but I can promise you that it tastes good!  I just picked up 20 pounds of breakfast sausage yesterday, so I wanted to use some of it to make dinner.  I also had onions, carrots, potatoes, and shredded cabbage, so why not put it all in a pot and see how it comes out?  Delicious!  The breakfast sausage is a little spicy, and I don’t really like eating as links, but with the casings removed, all of it broken up and browned, then mixed with other things, it’s perfect.  What I also love is that aside from chopping things, this meal was very quick to prepare.

Sausage, Cabbage, and Potato Dinner

Sausage, Cabbage, and Potato Dinner

What you need:

1 lb sausage (I used breakfast sausage, removed the casings, and broke it up.  You could also use smoked sausage, that would just need to be sliced into 1/2 inch slices)
1 small onion, diced
2 carrots, cut into thin slices
1 cup water
2 medium potatoes, cut into thin cubes
4 cups shredded cabbage

How to make it:

In a large pot, brown sausage over medium heat.  Add in onions and carrots, and continue to cook until onions are soft.  Next, add water and potatoes.  Reduce heat to low, and cover.  Cook for 15 minutes.

Finally, add cabbage and stir in well.  Again, cover, and cook for 20-25 minutes, or until all vegetables are tender.

Chicken Enchiladas with Creamy Green Sauce

14 Oct

From time to time, I’ve gotten tomatillos from Bountiful Baskets Mexican packs or when they were on sale at the store.  They had them available through the Sunizona FarmBox program, so I got 1 pound of them.  I usually make Salsa Verde and just use it over chicken rolled in tortillas, but I always felt it was a little lacking.  So, I decided to build on another enchiladas recipe I’ve made to make a creamy salsa verde sauce instead.  It was perfect!  I really enjoyed it, and so did the rest of my family.

Chicken Enchiladas with Creamy Green Sauce

Chicken Enchiladas with Creamy Green Sauce 

What you need:

1 Tbsp butter
1 cup chopped onion
2 cloves garlic, minced
2 cups cooked chicken, chopped or shredded
1/4 cup butter
1/4 cup flour or cornstarch
1 cup Salsa Verde
1 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Mexican blend cheese, divided
12 small corn or flour tortillas (I used 8″ flour tortillas and used only 10 instead of 12)

How to make it:

Preheat the oven to 350 F.  Spray a 9×13 pan with non-stick cooking spray.

In a medium skillet, melt the 1 Tbsp butter, and cook onions and garlic until softened.  Stir in chicken, cook for a few minutes more.  Remove from heat.

Meanwhile, in a medium sauce pan, melt the 1/4 cup butter.  Blend in flour and cook for 3-5 minutes.  Whisk in the Salsa Verde and chicken broth, making sure there are no lumps.  Cook, stirring, until sauce boils and thickens.  Remove from heat.  Stir in sour cream and ½ cup cheese.  Then, stir ½ cup of the sauce into the chicken and onion mixture.

Heat a small skillet over medium low heat.  Place a tortilla in skillet and heat on each side for a few seconds to make tortilla easier to roll.  Spoon the chicken mixture onto one end of the tortilla and roll up.  Place in 9×13 pan.  Repeat for remaining tortillas.  Pour remaining sauce over the rolled tortillas, and sprinkle with the remaining 1 cup of cheese.

Bake uncovered for 20-25 minutes.  Allow to cool and serve.

One of the Chicken Enchiladas with Creamy Green Sauce

Creamy Mushroom, Beef, and Potato Skillet

24 Sep

My new skillet has been getting a workout!  I’ve been experimenting with a lot of skillet meals to not use the oven in the last of the heat of summer.  This one turned out pretty good.  I was just worried about the potatoes, but I sliced them thin enough that they cooked in a reasonable amount of time.

Creamy Mushroom, Beef, and Potato Skillet

 

Creamy Mushroom, Beef, and Potato Skillet

What you need:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup beef broth
5-6 small red potatoes, thinly sliced
1 package mushrooms, sliced

How to make it:

In a large skillet, brown the ground beef.  Add onions and garlic, and continue to cook until onions are translucent.  Push meat and onions to one side of the skillet.  In the open side, melt the butter.  Stir in the flour and stir for a few minutes.  Pour in milk and beef broth and stir until there are no lumps.  Mix in the ground beef and onion mixture.  Add potatoes and mushrooms to the skillet.  Bring to a boil, then cover and reduce heat to medium-low.  Simmer for 30 minutes, or until potatoes are soft.

My Version of Bulgogi

5 Sep

Last week, we discovered a Korean restaurant in town, Sunna’s Korean Restaurant.  In fact, we liked it so much for lunch one day, that we went back for dinner the next day!  Super nice staff, go out of their way to take care of you and say thank you when you leave, plus delicious, fresh food.  Both times I ordered the Bulgogi, which is Korean barbecued beef.  Since I had a flank steak in the freezer, I decided to give it a try making it myself.  I looked at a few different recipes, and settled on a marinade that I liked, so here it is!  I have no idea how authentic it is, but it turned out really good.  I marinated just the meat and onions, then added the other vegetables after cooking the meat and onions first.

Beef Bulgogi

 

Bulgogi

What you need:

1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
2 cloves garlic, minced
1/4 teaspoon grated fresh ginger
1 pound flank steak, cut into thin slices
1 small onion, cut into thin wedges
1 bunch green onions, chopped
Vegetables of your choice to serve with, if desired (I used carrots, cabbage, broccoli, and zucchini)

How to make it:

Stir together the soy sauce, brown sugar, sesame oil, sesame seeds, garlic, and ginger.  Pour over the sliced steak, onions, and green onions.  Cover and marinade in the refrigerator overnight.

Steak and onions marinading

 

Heat a grill over high heat.  Place meat and vegetables on a piece of foil on the grill, or use a grill basket.  Cook until beef is cooked through and vegetables are tender.

 

Alternatively, you can add 1 tablespoon of oil to a wok and heat over medium-high heat.  Cook beef and onions in the wok until meat is cooked through.  Add in any other vegetables and cover, continuing to cook until vegetables are tender, stirring often.

Serve with rice, if desired.

Cheesy Hamburger Potato Casserole

25 Aug

I recently got a bag of potatoes, which I haven’t gotten in a few weeks, and wanted to make something with them and with ground beef.  I considered making the packets again, but started looking more at casseroles since it was raining and I didn’t want to be outside grilling.  I came across this recipe, and thought it sounded delicious.  I decided to make a couple of modifications, one being to season the ground beef a little more and skip the celery and some other seasonings.  This turned out really good.  It doesn’t look real pretty, but it’s good.  My only wish is that the potatoes came out a little softer, but I was hungry and pulled it out a little soon.  Or, I just need to boil them a little before putting them in.  I used my food processor to slice them into thin rounds.  I think we’ll be having this again, all the leftovers are even already all gone!

Cheesy Hamburger Potato Casserole

Cheesy Hamburger and Potato Casserole

What you need:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup beef broth
1 teaspoon Worcestershire sauce
2.5 pounds potatoes, cut into thin rounds
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese
Salt and pepper

How to make it:

Preheat oven to 375 F.

In a large skillet, brown ground beef.  Add onions and garlic, and cook until they are translucent.  Add in beef broth and Worcestershire sauce, and reduce heat to simmer.  Cook until most of the liquid has cooked off.

Meanwhile, in a medium saucepan, melt butter.  Mix in flour, and cook over low heat for a few minutes.  Slowly pour in milk, whisking to prevent any lumps.  Bring to a boil, then reduce to medium-low heat and cook until thickened.  Stir in cheese and remove from heat.

Spray a 9 x 13 pan with non-stick cooking spray.  Arrange potatoes in the bottom of the pan, then pour in the ground beef mixture.  Stir slightly to mix up.  Pour cheese sauce over the meat and potatoes.  Cover pan with foil, and place in the pre-heated oven.  Bake for 1 1/2 hours, or until casserole is bubbly and potatoes are soft.  Allow to cool for a few minutes, and serve.

“Unstuffed” Cabbage Rolls

14 Aug

Ah, cabbage rolls.  Something I have always enjoyed, but just don’t get to make often enough.  I used to live in Peoria, IL, and there was a little Lebanese restaurant named Haddad’s that made cabbage rolls.  There is also a yearly festival held by the Itoo Society there, and they would sell cabbage rolls with their shish-ka-bob at the festival.  Since moving away over 6 years ago, I haven’t been able to enjoy their cabbage rolls again, so I have tried making them on my own.  I struggle with getting the cabbage leaves ready, so I’ve really only made them a couple of times.  Recently, though, I saw a photo floating around on Facebook with a recipe for Unstuffed Cabbage Rolls, and I thought it was a brilliant idea!  And, kicked myself for not doing it sooner.  I did this on the stove top to avoid using the oven, but you could also make them unstuffed as a casserole, or probably even in the slow cooker.  I think we’ll be having this again, so I may try another cooking method next time.  This still isn’t quite as good as the other cabbage rolls that I’ve had, but it’s still very tasty!

Unstuffed Cabbage RollsUnstuffed Cabbage Rolls

What you need:

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup cooked rice
1 head of cabbage, shredded
1 cup tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Salt and pepper

How to make it:

In a large pot, brown the ground beef.  Stir in the diced onion and minced garlic, and continue to cook until onion is soft and translucent.  Stir in the cooked rice and shredded cabbage.

Meanwhile, in a small bowl, whisk together the tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.  Pour over the meat and cabbage mixture in the large pot.  Add salt and pepper to desired taste.

Cover and reduce heat to a simmer, and cook for 20-30 minutes, or until cabbage is tender.

 

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