Cooking Mamas

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Inside-Out Cheeseburgers

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Inside-Out Burgers

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Inside-Out Cheeseburgers

aka: "Juicy Lucy" Why put cheese on top of your burger when half of it just melts off? Instead, stuff your burgers with cheese for an ooey gooey delicious surprise!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1/4 c. shredded cheddar cheese
  • 1/4 c. shredded gruyere cheese
  • 1 lb. lean ground beef
  • 1 T. Worcestershire sauce
  • 1 1/2 tsp. smoked paprika
  • 1/4 tsp. freshly ground black pepper
  • 4 hamburger buns for serving

Instructions

  • Preheat the grill to medium-high or preheat the broiler. Combine Cheddar and Gruyere in a small bowl. Gently mix beef, Worcestershire, paprika, and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of the 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
  • To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.)
  • To broil: Cover a broiler pan with aluminum foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving. Serve with your favorite toppings and dressing.
  • Cook's Note: Use any mixture of hard or semi-hard cheeses, Swiss and Gouda OR Asiago and Parmigiano-Reggiano pair well.

Homemade Corn Dogs

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Corn Dogs

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Homemade Corn Dogs

"Better than the County Fair!!"
Course: Entrée
Cuisine: American
Servings: 8 corn dogs

Ingredients

  • 1 c. all-purpose flour
  • 1 c. yellow cornmeal
  • 1 T. granulated sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 tsp. chili powder
  • 2 eggs
  • 1 c. milk
  • 1/4 c. vegetable oil
  • Oil or shortening for deep frying
  • 1 lb. hot dogs about 10
  • Wooden skewers, popsicle sticks

Instructions

  • In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder.
  • In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth.
  • Heat oil in the deep fryer to 360 degrees.
  • Insert a wooden skewer or popsicle stick into each hot dog, to make a "handle" for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Drain on paper towels or heavy brown paper.
  • Cooks Tip: Pour the batter into a tall glass, skewer the hot dogs and dip!

Slow Cooker Guinness Beef Stew

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Guiness Beef Stew

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Slow Cooker Guinness Beef Stew

Enjoy our rich and hearty, slow-cooked stew, with our Irish soda bread. The perfect meal to celebrate Saint Paddy's Day!!
Course: Entrée
Cuisine: Irish
Servings: 8

Ingredients

  • 3 lbs. boneless beef chuck cut into cubes
  • kosher salt
  • Fresh ground black pepper
  • 3 T. canola oil divided
  • 2 sm. onions chopped
  • 4 c. low sodium chicken broth
  • 1 3/4 c. Guinness draught divided
  • 1 T. light brown sugar
  • 1 tsp. dried thyme
  • 1 oz. bittersweet chocolate chopped
  • 2 bay leaves
  • 5 carrots peeled & cut into 1
  • 1 lb. parsnips peeled & cut into 1
  • 1 lb. baby red potatoes scrubbed & halved
  • 1/4 c. all-purpose flour
  • 2 T. chopped flat leaf parsley

Instructions

  • Pat the beef dry with paper towels. Season with a generous sprinkle of kosher salt and freshly ground pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet over medium-high heat. Cook the beef in batches, until browned on all sides, about 8 minutes total. Transfer to a slow cooker. Continue until all the beef is browned and add more oil to the skillet, if necessary.
  • Add the remaining tablespoon of oil to the same skillet and stir in the onions. Cook until softened and beginning to brown, about 5 minutes. Add in the chicken broth, 1 1/2 cups Guinness, light brown sugar, thyme, chocolate, and bay leaves. Bring to a boil and using a wooden spoon, scrape up any brown bits from the bottom of the skillet. Transfer to the slow cooker.
  • Add the carrots, parsnips and potatoes to the slow cooker. Cook on LOW heat for 9 to 10 hours, or on HIGH for 6 to 7 hours.
  • At the end of the cooking time, turn the slow cooker up to high. Whisk the flour and remaining 1/4 cup of Guinness together until smooth. Then stir the mixture into the stew. Cover and cook for an additional 15 minutes, or until the sauce thickens. Discard the bay leaves. Stir in chopped parsley and season with salt and pepper.

Grilled Ciabatta Meatball Sandwiches

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Grilled Ciabata Meatball Sandwiches

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Grilled Ciabatta Meatball Sandwiches

"An easy, hearty sandwich, perfect for game day!"
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 ciabatta rolls sliced in half horizontally
  • 4 T. Extra virgin olive oil
  • 24 frozen pre-cooked meatballs costco
  • 2 1/2 c. prepared spaghetti sauce
  • 4 slices provolone cheese
  • 4-6 T. fresh basil julienned (sliced in thin strips)
  • 4 basil sprigs

Instructions

  • Preheat grill on high for 15 minutes. While grill is preheating, brush oil olive on ciabatta halves on all sides, set aside.
  • Place meatballs in a shallow microwaveable dish. Cover with spaghetti sauce and place plastic wrap over the top. Microwave on high until internal temperature reaches 165 degrees. (Times will vary based on microwave wattage.)
  • Turn grill down to medium heat and grill both sides of the ciabatta halves, just enough to toast. Arrange each ciabatta bottom half on a plate. Place 6 hot meatballs with sauce on ciabatta rolls. Then cover with one slice of provolone cheese. Sprinkle with half tablespoon of chopped basil. Cover with grilled ciabatta top half. Garnish each plate with a basil sprig
  • Alternative Method: Place frozen meatballs in a slow cooker and cover with spaghetti sauce. Cook on HIGH for 3-4 hours.

Grilled Balsamic Flank Steak

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Grilled Balsamic Flank Steak

This sweet and tangy marinated steak is so tender and flavorful, it simply melts in your mouth, Enjoy!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1/4 c. balsamic vinegar
  • 1/4 c. extra virgin olive oil
  • 2 cloves garlic minced
  • 1 tsp. thyme leaves
  • 1 (2 1/2 lb.) flank steak
  • Salt and freshly ground pepper

Instructions

  • In a gallon-size zip-top bag, combine balsamic vinegar, olive oil, garlic, and thyme. Add the steak, marinate for 30 minutes.
  • Preheat the grill. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side.
  • Transfer the steak to a board and let stand for 10 minutes. Slice steak thinly across the grain, transfer to plates and serve.

Mama’s Goulash

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Mama’s Goulash

I remember my mama making this classic one-pot-wonder for us when we were kids. It makes me feel all warm and fuzzy inside just thinking about it!
Course: Entrée
Cuisine: American
Servings: 8
Author: Dee Hutchins-Reynozo

Ingredients

  • 1 T. olive oil
  • 1 lb. lean ground beef
  • 1 lg. yellow onion chopped
  • 2 stalks celery sliced
  • 1 med. green bell pepper diced
  • 3 cloves garlic pressed
  • 4 c. beef broth
  • 1 (15 oz.) can crushed tomatoes
  • 1 (15 oz.) can diced tomatoes with juice
  • 1 ½ T. Worcestershire sauce
  • 2 tsp. Italian seasoning
  • 2 tsp. oregano
  • 1-2 tsp. paprika I use smoked paprika
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. red pepper flakes
  • 1 bay leaf
  • 2 c. elbow macaroni uncooked
  • 1 c. shredded sharp cheddar cheese
  • Fresh chopped parsley for garnish

Instructions

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef. Break up the meat with a wooden spoon until brown and no longer pink. Drain excess fat.
  • Add onions, celery, green pepper, and garlic. Cook until the veggies are tender about 3-5 minutes.
  • Add beef broth, crushed tomatoes, diced tomatoes with juice, Worcestershire sauce, and seasonings; stir well.
  • Stir in macaroni until well combined. Cover with a lid and simmer for 18-20 minutes. Remove from heat. Top with shredded cheese and garnish with fresh chopped parsley.

Dinner In a Pumpkin

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Dinner In a Pumpkin

Individual sugar pumpkins stuffed with a delicious beef, rice, and mushroom casserole! And while it may not be the most gourmet meal ever, it is extremely tasty, especially when you scoop out a bit of the sweet, tender pumpkin with every bite! For fun, have your kids draw faces on the pumpkins with permanent markers or acrylic paints just before baking. Enjoy!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 med. (7-8 lb.) sugar pumpkin or 6 small sugar pumpkins
  • 1 1/2 lb. lean ground beef
  • 1 med. onion chopped
  • 1/4 c. soy sauce
  • 2 T. brown sugar
  • 1 (4 oz.) can mushrooms
  • 1 (10 3/4 oz.) can cream of chicken soup
  • 2 c. cooked rice

Instructions

For Larger Pumpkin:

  • Preheat oven to 350 degrees. Cut a 3-inch opening in the stem end of a pumpkin, like you would a jack-o-lantern, reserving the top piece. Remove and discard seeds and pulp. If desired, draw a face on the outside of the pumpkin with permanent markers or acrylic paint. (This is a great activity for kids)
  • In a large skillet brown the hamburger and onions. Add soy sauce, sugar, mushrooms, and soup, simmer for 10 minutes. Stir in cooked rice, then spoon the entire mixture into the pumpkin. Put the top back on the pumpkin.
  • Place the filled pumpkin on a greased baking sheet. Because of the stem, you may need to lower your oven rack. Bake 1-1/2 to 2 hours or until the pumpkin is tender and the filling is bubbly and hot throughout. To serve, spoon some of the cooked pumpkin along with the meat filling into bowls.

For Individual Pumpkins:

  • Use smaller sugar pumpkins and microwave them for approximately 6 minutes each. Spoon the warm filling into each pumpkin and serve.

Cottage Pie

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Cottage Pie

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Cottage Pie

"A great way to use up leftover roast beef and mashed potatoes."
Course: Entrée
Cuisine: Irish
Servings: 6

Ingredients

  • 3 c. leftover roast beef minced or finely diced
  • 2 T. olive oil
  • 1 c. finely chopped onion
  • 1 T. butter
  • 3 T. all-purpose flour
  • 1 1/2 c. beef broth
  • 1 tsp. Worcestershire sauce
  • 1 c. frozen peas and carrots
  • Salt and pepper to taste
  • 3 to 4 c. mashed potatoes prepared with milk, butter, salt & pepper
  • 3 T. sour cream optional
  • 1 c. finely shredded cheddar cheese
  • Sweet Hungarian paprika

Instructions

  • Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish.
  • In a large skillet over medium heat, sauté onion in olive oil until lightly browned. Add beef and butter and sauté for about 1 minute longer. Stir in the flour until blended. Add beef broth, Worcestershire sauce, and peas and carrots. Season with salt and pepper. Cook until heated through and slightly thickened. Spoon mixture into prepared baking dish.
  • If using leftover mashed potatoes, warm them in a saucepan with a little butter or milk until softened. Stir sour cream and cheese into the potatoes. Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.
  • Bake for 25 to 35 minutes, until hot and bubbly. If desired, turn on the broiler to brown the top for just a minute or two, watch carefully to prevent burning.

Corned Beef Hash with Eggs

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Corned Beef Hash with Eggs

The BEST thing about making "Corned Beef and Cabbage" for Saint Patrick's Day is waking up to this HASH topped with a poached or sunny-side-up egg the next morning, Enjoy!
Course: Breakfast
Cuisine: Irish
Servings: 4

Ingredients

HASH:

  • 2 c. chopped cooked red potatoes or leftover potatoes from Corned Beef & Cabbage
  • 2 c. diced cooked corned beef
  • 1/4 c. corned beef cooking liquid or chicken broth
  • 1/2 med. yellow onion grated
  • 1/2 clove garlic minced
  • 1 T. whole grain mustard
  • 1 T. flat-leaf parsley chopped
  • 1/4 tsp. dried thyme
  • 1 pinch nutmeg
  • freshly ground black pepper
  • 1/4 c. plus 1 T. unsalted butter divided

EGGS:

  • 8 lg. eggs fried or poached

Instructions

  • HASH: In a large bowl, mash 1 cup of potatoes with a fork. Add the remaining 1 cup of potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper. Cover and store in the refrigerator overnight or at least 4 hours.
  • The next day, remove the hash mixture from the refrigerator. Heat 1/4 cup of butter in a large non-stick skillet over medium-high heat. When the foaming subsides, add the hash mixture, and cook, stirring, for 30 seconds.
  • Using a spatula press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 4-6 minutes more.
  • To flip the hash, set a plate the size of the skillet on top of the pan. Carefully invert the pan so the hash falls onto the plate as an intact cake. Invert the hash onto another plate, cooked side up.
  • Return the skillet to the heat, raise heat to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side-up. Cook shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 4-5 minutes more.
  • EGGS: While the corned beef hash is cooking, fry or poach eggs to your liking.
  • Divide the hash among bowls or plates and top with fried or poached eggs. Garnish with more parsley if desired and serve immediately.

Notes

Alternately, in step 5 you could cook the hash until golden brown and crispy, then use a spatula to turn the hash over adding more butter to the pan to crisp up the other side.

Corned Beef & Cabbage

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Corned Beef & Cabbage

It's a tradition in our family to use the leftovers corned beef and potatoes to make "Corned Beef Hash with Poached Eggs" the next morning. We look forward to this every year...Blasta!!
Course: Entrée
Cuisine: Irish

Ingredients

  • 1 (3 lb.) corned beef brisket uncooked, in brine
  • 16 c. cold water
  • 2 bay leaves
  • 2 tsp. black peppercorns
  • 4 whole whole allspice berries
  • 2 whole whole cloves
  • 1/2 lg. head green cabbage cut into 8 thick wedges
  • 8 sm. new potatoes halved
  • freshly ground black pepper
  • Whole-grain mustard or Horseradish Sauce for serving
  • HORSERADISH SAUCE :
  • 3/4 c. mayonnaise
  • 3/4 c. sour cream
  • 2-3 T. grated horseradish
  • 1/2 tsp. grated lemon zest
  • 2 tsp. kosher salt
  • freshly ground black pepper

Instructions

  • Preheat the oven to 300 degrees. Place the corned beef in a colander in the sink and rinse well under cold running water.
  • Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
  • Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
  • Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
  • Horseradish Sauce: In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously, with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving. Makes about 1 3/4 cups

Chili Dogs

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Chili Dogs

Coney Island Style!! Kosher beef hot dogs, homemade chili, cheddar cheese and onions!
Course: Entrée
Cuisine: American

Ingredients

CHILI:

  • 1/2 lb. bacon cut into small pieces
  • 1 lg. onion chopped
  • 2 lbs. ground beef
  • 4 cloves garlic chopped
  • 1 (16 oz.) can tomato sauce
  • 1 c. beef broth
  • 2 T. molasses or honey
  • 2 T. sweet paprika
  • 1 T. ground cumin
  • 1 T. chili powder
  • 1/2 to 1 tsp. cayenne (optional)
  • salt to taste

HOT DOGS:

  • Kosher hot dogs
  • Outdoor Buns for the hot dogs
  • butter for the hot dog buns
  • Chopped red onion for garnish
  • Shredded cheddar or jack cheese for garnish

Instructions

  • CHILI: Fry bacon over medium heat until it begins to get crispy, increase heat to medium-high and add onions, stirring often, until they begin to brown. Add ground beef, stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic, mix well. Once the beef is well browned, add tomato sauce, molasses and beef broth. Add all the spices except salt and cayenne, stir well. Reduce heat to a simmer. Add salt and cayenne, to taste. Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs.
  • HOT DOGS: Grill hot dogs over medium heat until they get a light char. Butter the hot dog buns and grill no more than a minute or two, as they will burn fast.
  • Serve grilled hot dogs on toasted buns, covered with chili and topped with chopped red onions and shredded cheddar cheese. Makes enough chili for 16-20 hot dogs

Cheri’s Lasagna

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Cheri's Lasagna

Here's a tried and true recipe everyone will love!
Course: Entrée
Cuisine: Italian
Servings: 12
Author: Cheri Fader-Erickson

Ingredients

MEAT SAUCE:

  • 1 lb. ground beef
  • 1 clove garlic minced
  • 1 tsp. basil
  • 1 1/2 tsp. salt
  • 1 (32 oz.) can diced or stewed tomatoes un-drained
  • 1 (14 oz.) can tomato sauce
  • 2 (6 oz.) can tomato paste

LASAGNA NOODLES:

  • 1 (16 oz.) pkg. lasagna noodles

CHEESE SAUCE:

  • 3 c. ricotta cheese
  • 1/2 c. Parmesan cheese
  • 2 tsp. parsley fresh or dried
  • 2 lg. eggs lightly beaten
  • 1 tsp. salt
  • 1/2 tsp. pepper

CHEESE TOPPING:

  • 2 c. shredded mozzarella cheese
  • 1/2 c. shredded cheddar cheese

Instructions

  • MEAT SAUCE: Brown the ground beef, drain the fat, mix in garlic, basil, 1 1/2 teaspoons salt, diced tomatoes, tomato sauce, and paste simmer over low heat for 30 minutes; set aside.
  • LASAGNA NOODLES: Prepare/boil lasagna noodles according to package directions; set aside.
  • CHEESE SAUCE: In a saucepan, combine ricotta and parmesan cheese, parsley, eggs, 1 teaspoon salt and pepper over low heat until cheese is melted, set aside.
  • CHEESE TOPPING: Combine shredded mozzarella and cheddar cheeses; set aside.
  • In a 9 x 13-inch baking dish, spread a little sauce on the bottom to prevent sticking. Layer noodles, meat sauce, cheese sauce, and cheese topping, in that order. Repeat layers, ending with cheese topping.
  • Bake at 350 degrees until bubbly. Let rest for 10 minutes before serving.

Slow Cooker Chili Colorado

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Slow Cooker Chili Colorado

Slow-cooked beef or pork served with warmed tortillas or over a bed of steamed white rice. Me gusta mucho!!
Course: Entrée
Cuisine: Mexican
Servings: 4

Ingredients

  • 2 lbs. beef stew meat cut into bite-sized pieces
  • 1 tsp. salt plus more for seasoning
  • 1/2 tsp. freshly ground black pepper plus more for seasoning
  • 2 T. olive oil
  • 1 sm. red onion finely diced
  • 3 (4 oz.) cans diced green chilies
  • 1/4 c. cooked bacon crumbled
  • 1 c. tomato puree
  • 1 T. salt-free Mexican seasoning
  • 1/2 tsp. chili powder
  • 1 c. low-sodium beef stock
  • 1 scallion sliced
  • Corn or flour tortillas warmed

Instructions

  • Add olive oil to a large skillet over high heat, season stew meat with a little salt and pepper. Sear meat on all sides. Place in a 4-quart slow cooker. Add onions, green chilies, and bacon.
  • In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker. Cover and cook on HIGH setting for 4 to 6 hours.
  • Serve chili in bowls garnished with scallions, with warm corn or flour tortillas on the side.

Cabbage Rolls

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Cabbage Rolls

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Cabbage Rolls

Cabbage leaves stuffed with ground beef, rice and tomatoes, baked in a sweet and tangy tomato sauce.
Course: Entrée
Cuisine: Irish
Servings: 6 (2 each)

Ingredients

  • 1/2 lb. lean ground beef
  • 3 c. cooked long grain white rice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1 (14.5 oz.) can diced tomatoes
  • 2 heads green cabbage
  • 8 c. water
  • 2 T. granulated sugar
  • 1 T. lemon juice
  • 1 T. vinegar
  • 2 bay leaves
  • 2 1/2 c. tomato juice (I use V8 juice)

Instructions

  • Preheat oven to 350 degrees. In a large bowl, mix beef, cooked rice, salt, pepper, cinnamon, cloves and tomatoes; set aside.
  • Wash and core the cabbages. Bring a large stockpot filled with 8 cups of water, sugar, lemon juice, vinegar and bay leaves to a boil. Blanch each cabbage separately for 5 minutes, turning the cabbage over half way through the cooking time. Drain the cabbages in a colander, let cool, then carefully peel 12 leaves from the cabbages.
  • Place 1/4 cup of the beef and rice mixture onto each leaf. Fold in the sides of the leaf and wrap into a roll, enclosing all the filling. Place cabbage rolls, seam side down, closely together in a 9 x 13 x 2-inch shallow baking pan.
  • Pour the tomato juice over the cabbage rolls. Cover the pan with foil and bake for 45-50 minutes or until the meat is well done.
  • Cook's Note: We use two heads of cabbage to get the 12 biggest leaves possible.

BLT Burgers

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BLT Burgers

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BLT Burgers

Ground beef, crispy bacon, lettuce, tomato, sweet onion, and my son's mayonnaise dipping sauce!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1/4 c. ketchup
  • 1/4 c. mayonnaise
  • 1 T. yellow mustard
  • 1 1/4 lbs. ground beef chuck
  • 2 tsp. Montreal steak seasoning
  • 2 T. Worcestershire sauce
  • 8 slices bacon
  • 4 sesame-seed buns split and toasted
  • Sliced sweet onion, tomato, and lettuce leaves

Instructions

  • Preheat an outdoor grill to medium heat.
  • In a small bowl, whisk ketchup, mayonnaise, and mustard until blended, refrigerate until ready to use.
  • In a large bowl, combine ground beef, Worcestershire sauce and Montreal steak seasoning. Do not over mix. Shape ground beef into four 3/4-inch-thick burgers. Wrap each burger with 2 strips bacon, perpendicular to each other.
  • Place burgers on hot grill rack; cook 10 to 12 minutes for medium or until desired doneness, turning over once. During last 2 minutes of cooking burgers, place rolls, cut sides down, on grill rack and heat until lightly toasted. Serve burgers on rolls with onion, tomato, lettuce, and mayonnaise dipping sauce, if desired.

Black and Bleu Cheeseburgers

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Black and Bleu Cheeseburgers

Our delicious Black and Bleu Burgers are stuffed with tangy bleu cheese and coated in spicy blackened seasoning! Serve on toasted buns with crispy bacon, lettuce, tomato, onion, and bleu cheese dressing, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 lb. lean ground beef
  • 1/2 c. bleu cheese crumbles
  • Zatarain’s blackened seasoning
  • 4 hamburger buns

Instructions

  • Shape ground beef into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of crumbled blue cheese on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed. Sprinkle with blackened seasoning.
  • To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.)
  • To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
  • Serve with crispy bacon, lettuce, tomato, sweet onion and bleu cheese dressing.

Beef Stroganoff

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Beef Stroganoff

Sauteed tender pieces of beef, mushrooms, and onion swirled in a delicious sour cream sauce served over a bed of buttered egg noodles!
Course: Entrée
Cuisine: Russian
Servings: 4

Ingredients

NOODLES:

  • 1 (12 oz. pkg.) wide egg noodles cooked
  • 4 T. butter

BEEF STROGANOFF:

  • 2 T. olive oil
  • 1 lb. top sirloin or beef tenderloin thinly sliced into strips
  • 2 T. butter
  • 1/2 med. yellow onion finely chopped
  • 1 (8 oz. pkg.) cremini mushrooms sliced
  • 1 clove garlic minced
  • 1 T. all-purpose flour
  • 1 c. beef stock
  • 3/4 c. heavy whipping cream
  • 1/4 c. sour cream
  • 1 T. Worcestershire sauce
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • Freshly cracked black pepper for serving

Instructions

  • NOODLES: Bring a large pot of salted water to a boil. Cook noodles according to package directions. Drain and return to the pot and add 4 tablespoons of butter. Cover and keep warm.
  • BEEF STROGANOFF: Meanwhile, heat olive oil in a Dutch oven over medium-high heat. Working in batches, add beef strips in a single layer, sear 1-2 minutes per side, just until no longer red. Remove beef to a plate or bowl, cover to keep warm.
  • Add 2 tablespoons butter, onions, and mushrooms to the pan. Sauté 6-8 minutes or until the liquid has evaporated and the onions and mushrooms are soft and lightly browned.
  • Add garlic, sauté 1 minute until fragrant. Add flour, stirring constantly for another minute.
  • Pour beef broth, scraping any bits from the bottom of the pan then add heavy whipping cream, simmer another 1-2 minutes or until slightly thickened.
  • Stir 1/4 cup of the sauce into the sour cream to temper it so the sour cream doesn’t curdle and add it back to the pan while stirring constantly.
  • Stir in Worcestershire sauce and Dijon mustard. Season with salt and pepper. Add beef with juices back to the pan simmering until the beef is heated through.
  • Serve over butter egg noodles topped with freshly cracked black pepper.

Beef and Broccoli Stir-Fry

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Beef and Broccoli Stir Fry

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Beef and Broccoli Stir-Fry

Tender sirloin, fresh broccoli, onion, and ginger, tossed in a delicious Asian sauce. Fast food that’s nutritious and delicious!
Course: Entrée
Cuisine: Chinese
Servings: 6

Ingredients

  • 1/2 c. soy sauce
  • 2 T. lemon juice
  • 1 T. cornstarch
  • 1 T. dark brown sugar firmly packed
  • 1 clove garlic crushed
  • 1 tsp. black pepper
  • 2 T. vegetable oil divided
  • 2 lbs. top sirloin, sliced 1/4-inch thick
  • 1 med. onion thinly sliced
  • 2 med. heads broccoli cut into florets
  • 2 tsp. fresh grated gingerroot

Instructions

  • In a small bowl, whisk together soy sauce, lemon juice, cornstarch, brown sugar, garlic and pepper, set aside.
  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm. Heat remaining oil in skillet, add onion and stir fry for 5 minutes.
  • Cut broccoli into florets (should yield about 4 cups) and add to skillet with 1/2 cup water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
  • Return beef to skillet with soy sauce mixture, add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve over white rice or egg noodles.