Super Easy Sloppy Joes

This is my mom's recipe, and it's really fast and absolutely delicious!

1 lb ground beef
1 medium onion
1 can tomato soup
1 tbs mustard
1/4 tsp salt
Dash of pepper
Hamburger buns
Cheddar cheese slices

Brown the hamburger with chopped onion. Drain off the fat. Add the tomato soup, mustard, salt and pepper, heat it all up together. Serve on hamburger buns with cheese.

Steak Fajitas with Sweet Potato and Poblano

This recipe is delicious. I suggest you double the yummy sauce- you won't regret it. My family had real fajitas in tortillas, however I put the meat and veggies over crispy romaine lettuce as the recipe suggested can be done with leftovers.

Steak Fajitas with Sweet Potato and Poblano (Real Simple Magazine, November 2010)

2 tablespoons olive oil
1 large sweet potato, peeled and cut into ¼” pieces
1 medium onion, thinly sliced
Kosher salt and black pepper
1 ¼ pounds skirt steak, cut into 4 pieces
½ cup sour cream
1 to 2 teaspoons chopped chipotle chilies in adobo sauce (you can find it at Karns)
8 small tortillas, warmed (or serve the steak and potatoes over crispy romaine lettuce)

Heat the oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing occasionally, until tender, 10 to 12 minutes. Meanwhile, heat broiler. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Place on a baking sheet and broil for 3 to 4 minutes per side. Let rest at least 5 minutes before slicing. (I simply sauted the meat in the same skillet after removing the potatoes) In a small bowl, combine the sour cream and chipotles. Fill the tortillas with the steak, vegetables and chipotle sour cream.

Beef and Cheese Manicotti

This recipe is in my top 3. It is pure deliciousness. It’s so good, you just sit there and savor. SAVOR people. The first time I made this it seemed a bit time consuming, so naturally I was ticked and swore I would never make it again. But once I tasted it, it was worth it – and now it goes pretty fast. It is a Giada recipe care of Danielle. Huge plus: the manicotti freezes well.

- 1/2 pound ground beef (I use turkey)

- 1/2 cup finely chopped onion (from one onion)

- 1 (15 oz) container whole-milk ricotta cheese

- 1 1/2 cups shredded mozzarella cheese

- 1/2 cup freshly grated Parmesan cheese

- 2 tablespoons chopped fresh flat-leaf parsley

- 2 garlic cloves, minced

- 1 1/2 teaspoon salt, plus more to taste

- 1 teaspoon freshly ground black pepper

- 3 teaspoons olive oil

- 12 pieces of manicotti pasta (from one 8 oz box)

- 1 1/2 cups Marinara Sauce (I just use plain canned tomato sauce)

Heat a medium size skillet over medium. Add ground beef and onion and saute until meat browns and onion is translucent (about 5 minutes). Remove from heat and let cool slightly.

Meanwhile, in medium bowl, mix ricotta, 1 cup mozzarella cheese, 1/4 cup of the Parmesan cheese, the parsley, garlic, salt and pepper. Stir in the meat mixture and set aside.

Brush 1 teaspoon olive oil over large baking sheet. Bring large pot of salted water to boil and cook manicotti until softened, about 6 minutes. Transfer manicotti to baking sheet and cool.

Preheat oven to 350. Brush remaining 2 teaspoons of oil over 13x9x2 glass baking dish. Spoon 1/2 cup marinara sauce over bottom of prepared dish. Fill manicotti with cheese-meat mixture. (I put the filling in a ziplock and cut the corner to fill the manicotti.) Arrange filled pastas in a single layer in dish. Spoon remaining cup of sauce over manicotti. Sprinkle remaining 1/2 cup of mozzarella cheese and then the remaining 1/4 cup of Parmesan cheese over the manicotti.

Bake uncovered until heated through and the sauce bubbles on the bottom of the dish, about 35 minutes. Let stand for 5 minutes and serve.

Time to start getting out the summer recipes!

Steak and Chicken shish kabobs

Steak and/ or chicken cut into chunks
1 cup soy sauce
1 cup vegetable oil
1 can Sprite

(any veges or fruit that you would like on the kabobs)
red onion
green/red pepper cut into chunks
pineapple chunks
mushrooms
cherry tomatoes
sliced zucchini

Marinade-
Mix soy sauce, oil and Sprite in a bowl. Put chicken and steak in and let sit in the fridge for at least 3-4 hours.

Soak kabob sticks in water for at least 20 mins. in water to prevent them from burning on the grill. Alternate chicken, steak, veggies and pineapple. Anything goes! Serve with jasmine rice and slivered almonds.

Recipe from my friend Jenny.

Cream Sauce Meatballs

Another favorite from - you guessed it - Tiffany! Thanks!

Meatballs:
1 lb ground beef
1/2 soft breadcrumbs
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
1/4 tsp. nutmeg
1 egg, beaten
1/4 c. milk

Sauce:
2 T. vegetable oil, plus a little leftover bacon grease (don't you save yours)
3 T. flour
1/4-1/2 tsp. pepper
1 1/2 c. beef broth
1 8 oz. carton sour cream

Serve over hot rice or noodles

Combine meatball ingredients and shape into 1 1/2 inch balls. Brown in hot oil in large skillet. Drain: reserve drippings in skillet. Add flour and 1/2 tsp. pepper to drippings and mix well. Gradually add broth, stirring until smooth. Cook over medium heat 1 minute stirring constantly. Remove from heat and cool. Add sour cream and meatballs. Reheat over medium until heated. Serve!

Mongolian Beef

2 lbs. sirloin tip sliced very thin (have the meat guy at the store do it)
Add 2 1/2 T. sugar, stir through meat and let sit overnight

Combine:
4 1/2 T. soy sauce
2 bunches of green onion ends
1/2 tsp. garlic powder
2 T. seasame seeds
dash of black pepper
2 T. oil

Pour sauce over meat 10 minutes before cooking. Just before cooking add the oil. Cook quickly in a hot pan (if the pan isn't hot enough the meat tastes chewy). It only takes about 3-4 minutes to cook. Serve over rice.

Another recipe from Tiffany - thanks!

French Dip Sandwiches

~Roast
~1 16 oz can beef broth
~1/2 can water
~1 packet dry au jus mix
~1 packet dry Italian dressing (I use half the packet if it is a smaller roast and it cuts down the amount of sodium)

~sub rolls
~pepper jack cheese

Put the first 5 ingredients in a crock-pot. Cook on low 10 hours (less if it is just a small roast). Remove roast and shred or slice. Serve in sub rolls and place pepper jack cheese on top. Broil for a few mins or place in a panini grill until cheese is melted. Dip in the aujus from the crock-pot or if it grosses you out use another au jus packet and make according to package directions. It is yummy. We like it with sweet potato fries and a salad.

Winter Carnival Casserole

1 lb. ground beef

1 1-lb. 12 oz. can tomatoes

1/2 cup molasses

1/2 tsp. salt

1/2 tsp. chili powder

1/4 tsp. pepper

1 bay leaf

2 tbsp. cornstarch

3 cups cooked macaroni or rice (I've never used rice)

l cup cheddar cheese-grated

Brown ground beef in skillet. Drain grease. Drain tomatoes; save 1/4 cup of liquid from tomoatoes. Add tomatoes, molasses, salt, chili powder, pepper and bay leaf to meat mixture. Bring to boil; cover and simmer 15 minutes. Blend cornstarch with tomato liquid; stir into meat mixture. Bring to boil, stirring. Add macaroni; pour into 2 quart casserole. Sprinkle with cheese. Bake in 350 degree oven about 30 minutes. Yield: 6 servings.

This recipe is unbelievably delish! It is from Natalie R. She brought be this casserole when Beau was born and I am telling you, my life has not been the same since. Yummy!

Tortilla Surprise Casserole

• 1 -2 cans tomato sauce
• package of small round corn tortillas
• 1-2 pounds ground beef
• 1 green pepper
• 1 onion
• 1 packet taco seasoning
• 1 package frozen corn (or 2 cans drained)
• A large jar of salsa (any kind of salsa - I use this liberally)
• shredded cheese (cheddar or Mexican blend)

- Pam bottom of casserole dish

- Cook ground beef on the stove with chopped green pepper, onion and taco seasoning

- Layer all ingredients twice in dish: starting with tomato sauce to cover the bottom of dish, cover sauce with corn tortillas, cooked beef mixture, corn, salsa, then cheddar cheese. Repeat.

- Bake at 350 until cheese melted (usually 25 minutes), and broil 1 minute

- You can also add sliced olives to the top before baking

Thanks to my best Tiffany for this excellent concoction - she is a FABULOUS cook!

Sweet-and-Sour Meatballs (slowcooker)

This is a favorite of ours.

1 package (18 ounces or so) frozen cooked meatballs
1 can (14 ounces) crushed pineapple, with juice
1 cup brown sugar
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water

Place frozen meatballs in greased 31/2 to 4 quart slow cooker. In a saucepan, combine pineapple with juice, brown sugar, and soy sauce. Bring mixture to a boil, stirring frequently.

In a small bowl, mix cornstarch and water together, then add to simmering sauce to thicken. pour sauce over meatballs. Cover and coon on low heat 3-4 hours.

Meatballs can be served on a platter with toothpicks as appetizers, or over hot cooked white rice.

Taco Soup

Okay there are TONS of variations of this recipe so feel free to give/take from this to suite your own taste buds.

1 lb ground beef
1 can black beans, drained and rinsed
1 can corn
1 can kidney beans
1 LARGE can of crushed tomatoes
1 package of taco seasoning

I always drain and rinse the beans. Sometimes I drain the corn, sometimes I don't. I then add chicken broth and/or chili to taste. The broth helps to thin it out - the chili helps with taste. Lots of people add an onion, I don't. I have added chilies though.

Of course you serve with tortilla chips, cheese, sour cream and avocado. Delish.

Manly Man's Chili

• 2 Tablespoons corn oil
• 1 large onion
• 4 cloves of garlic, minced
• 1 1/2 pounds ground sirloin
• Montreal steak seasoning
• 1/2 bottle beer (6 oz) (I substitute beef broth)
• 14 oz beef broth
• 6 oz tomato paste
• 1 1/2 Tablespoons chili powder
• 2 oz smoky bbq sauce
• 2 oz hot sauce (3 Tablespoons)
• 6 oz cheddar cheese

- Heat oil, saute onion and garlic 3-5 minutes

- Add beef and brown

- Season, add beer and reduce by half

- Stir in broth, paste, chili powder, cumin, bbq sauce, hot sauce

- Simmer 10 minutes

- Top with cheese and tortilla chips

(Thanks to my friend Amber for this great recipe)