This recipe came from pinterest but as i started making it I realized I had already made something similar. We both thought it was yummy with some ketchup!
white trash casserole
adapted from mrsbettierocker
1 lb. ground beef
1 onion, chopped
1 can cheddar cheese soup
A few shakes of Worcestershire sauce
1 tsp granulated garlic
1. Preheat oven to 350 degrees. Brown beef and onion together then drain. season with Worcestershire sauce and garlic. Mix in soup.
2. Spread beef mixture in bottom of a casserole dish. Put tater tots on top of beef mixture.
3. Bake for 45 minutes to an hour, until tater tots are golden brown.
I know I owe you baking from last week. It is also baking Tuesday today so, technically I should be posting something sweet and yummy. Unfortunately, I have baked twice this week and both have been disastrous! I refuse to post either. Baking Tuesday will be later this week as I make another attempt at something edible!
So, today I am posting this super easy, super yummy, “cheap” Korean Beef! I found the recipe on Pinterest (naturally!) and the entire family LOVED, <3, LOVED it! Next time I have to double the recipe!
I added green beans so, we would have a veggie with the meal, served over rice with some kim chees on the side. YUM!
Cheap Korean Beef
adapted from lizzy writes
1 pound lean ground beef
1/4 – 1/2 cup brown sugar (I used 1/4c.)
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (Original recipe says “don’t skip this!” although I added mine in a little earlier, during the cooking phase)
2 cups green beans
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.
Note from Elizabeth Bryant: here’s a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you’re at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the alloted amount with your Microplane or a zester. It grates really well frozen! Ta da!
So, it was ground beef night. Like (as mentioned many times) shrimp, in this house we like 1lb of thawed, standard ground meat because it is QUICK! This meal is pretty much always on standby in our house because I can throw it together in as quick as a pot of rice can cook. I have made many a variety of it over the course of my life, starting in college when a chub of ground beef, a bag of frozen southwest corn and some leftover rice were screaming to be made into a one-bowl meal! The kids like it. The hubby likes it. You can’t go wrong!
What you need is:
- 1lb ground meat (this one was beef)
- 1 bag of southwest corn, or frozen corn, or canned corn or leftover corn on the cob kernals cut off
- your favorite taco seasoning, to taste
- onions, garlic, bellpepper, anything you like to sautee, with 1t of butter, in your pan before cooking meat (this time I used leeks, because I had one that was about to go bad…about 1/2 c. chopped)
- 1 can Rotel tomatoes with chili
- fresh cilantro, 1/4c
- salt and pepper, to taste
- 2c. cooked rice ( I cooked my rice with chicken stock instead of water, and added 2T of butter and some chopped bellpepper before steaming)
Let’s Make it!
1. While your rice cooks, sautee veggies of choice in a pan. When onions are translucent, add ground meat and cook until browned.
2. Add taco seasoning to meat, to taste. I use about 3T of seasoning to 1lb of meat. I also use REALLY lean meat so don’t typically have fat to drain. But, if you are using a more fatty ground meat, drain the grease off.
3. Add corn and Rotel, mix and heat through. Sometimes I will mix the cooked rice in here, or sometimes I just put the meat over the top of the rice…entirely up to you.
4. Just before serving, mix in fresh cilantro.
5. Serve in a bowl with toppings of choice…enjoy! Like a taco, garnish with sour cream, cheese, salsa, whatever your fave!
Bumpkin has been pestering me the past two weeks about ground beef… Last week I made tacos with it, but we all know tacos…. I came across this recipe from pioneer woman and thought I would give it a whirl…. I’ve never had Salisbury steak before so I had no clue what to expect….. I Think it came out pretty good! The husband liked it. Said he’d only ever had bad Salisbury steak before. I served it with some mashed potatoes and sautéed swiss chard with garlic. Yum
Adapted from the pioneer woman
1-1/2 pound Lean Ground Beef
1/2 cup Seasoned Breadcrumbs
2 teaspoons Dry Mustard
1 cube Beef Bouillon, Crumbed
4 dashes Worcestershire Sauce
1 Tablespoon Ketchup
Salt And Pepper
1 whole Onion, Halved And Thinly Sliced
2 cups Beef Broth
4 dashes Worcestershire (additional)
1 Tablespoon Ketchup (additional)
1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste
Salt And Pepper, to taste
1 Tablespoon Olive Oil, For Frying
1 Tablespoon Butter, For Frying
Combine all the ingredients for the meat mixture and knead until all combined. Form into 4 to 6 oval patties, then make lines across the patties to give them a “steak” appearance.
Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.
Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce.
Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit.
Add a sprinkle of salt and pepper and more broth if needed for thinning.
Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
Townie had a roast out. I, luckily, had one in my freezer to pull too. She found this recipe and highly suggested it after having cooked a day ahead of me. I had MOST of the ingredients in the house so said “go ahead and post, I will do my version and post too”.
I didn’t have any squash in the house, because I don’t buy it since I am the only person in the house who will eat it. I substituted some yukon potatoes and carrots. I also wanted to put it in the crock pot so dinner would be ready when we got home from Girl Scouts, so I did not cut it into chunks but rather left it a whole roast. In typical Bumpkin fashion, I messed with the spices…just because I could!! The below recipe is how I made it, the link is the original.
I think the flavor was delicious. My 2-year old even had seconds, which is saying A LOT these days if dinner doesn’t consist of orange juice and pb&j!! I had every intention of picking up some Olive Oil Couscous (I can’t remember the brand I buy, I just know it by sight) into which I was going to add the last of the italian flat leaf parsley about to go bad in my refrigerator. But, it is cookie season at Girl Scouts so we left our meeting space so much later than normal. I called ahead to the hubby and asked him to put on a pot of rice. It sufficed as a side that could handle the yummy sauce, but next time, couscous for sure!
modified from Cooking Light
- 1 tablespoon Pampered Chef Moroccan Rub
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 2lb beef pot roast or petite tender roast
- 1 tablespoon olive oil
- 2 large sweet onions, quartered
- 4 garlic cloves, chopped
- 1/2 cup m chicken broth
- 1 (14.5-ounce) can onion & garlic diced tomatoes, undrained
- 2 cups (1-inch) cubed peeled potatoes
- 1 cup diced carrots
Let’s Make it!
- 1. Combine first 4 ingredients in a medium bowl. Add beef; toss well to coat.
- 2. Heat oil in a cast iron skillet over medium-high heat. Add beef and onions; cook until browned on all sides. Add garlic; cook 1 minute, stirring frequently.
- Take all ingredients from skillet and put into a crock pot. Stir in broth and tomatoes. Add potatoes and carrots; cover, cook on low for 6-8 hours.
- Serve over rice or couscous! YUMMY!
i took out a pork loin and beef roast earlier in the week…. it was time to use the beef roast – so i took out my HUGE file folder to scope out the beef recipes i’d accumulated. this one didnt have any weird ingredients, didnt require marinating.. and said it was a 40 min meal! i didnt have a fresh butternut squash, but did happen to have a bag of frozen diced butternut squash… even better i didnt have to cut one up! i really liked this dish – the flavors were really good and it was so easy to make.. with the frozen squash i thawed it was more a 30 min meal 🙂 the husband who isnt a squash fan even liked it! i served with near east toasted pine nut couscous with scallions mixed in YUM
Beef Tagine with Butternut Squash
adapted from cooking light
- 3 teaspoons paprika
- 1.5 teaspoona ground cinnamon
- 1.5 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper
- 1/2 teaspoon freshly ground black pepper $
- 1 (2-2.5-pound) beef roast, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion cut into thin wedges
- 6 garlic cloves, chopped
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
- 1/4 cup chopped fresh cilantro
- Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
- Heat oil in a Dutch oven over medium-high heat. Add beef and onion; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.
We had our monthly dinner this week and it was our turn to host. It was our friend’s birthday so I asked if he had requests. He wanted lasagna, which was freaking me out a bit since I don’t really eat it. Thus, I had NEVER made it. I went in search of a recipe high in meat and low in ricotta, because the cheese is usually what grosses me out. I found this recipe, from Giada De Laurentis and it was sooooo good. We ALL loved it, even the kids went back for seconds. I will HAVE to make it again and again (it was also yummy leftover)!!
The only modifications I made from her original recipe (typed below) were that I used a rib roast rather than short ribs, because I wanted more meat to increase the serving sizes, and I rolled fresh spinach into SOME (the bday boy doesn’t like cooked spinach) of the rolls rather than mix frozen spinach into the cheese mixture. I PROMISE you will LOVE this lasagna, even if you aren’t a fan, generally.
Please excuse the photo. I COMPLETELY forgot to take a plated photo and only when I was packing up leftovers did I remember!
PS: The bday boy also requested tiramisu, which I have ALSO never made before. While the flavor was delicious, it didn’t set right and looked like chocolate slop on a plate, thus no photo EVER of that attempt. I suggest the recipe, though. Try it and let me know.
Short Rib Lasagna Rollsadapted from Giada’s at foodnetwork.com
- 2 tablespoons olive oil
- 2 1/2 pounds beef short ribs
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 onion, roughly chopped
- 4 cloves garlic, peeled and smashed
- 2 (4-inch) sprigs fresh rosemary
- 2 cups red wine, such as pinot noir
- 2 cups beef broth
- 3/4 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups grated Pecorino Romano (6 ounces)
- 1 cup shredded mozzarella (4 ounces)
- 1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 12 lasagna noodles (about 10 ounces)
- Butter, for greasing baking dish
- 1 (25-ounce) jar marinara sauce – I used my homemade sauce, canned last Fall
- 1/2 cup freshly grated Parmesan
- Olive oil, for drizzling
Let’s Make It!
For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender , 2 1/2 to 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces (to yield approximately 2 1/4 cups shredded meat).
For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.
Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.