Indoor Cowgirl Supper

What's your favorite thing to chow down when you're hungry, and I mean really hungry? Mine is comfort food, and this little concoction is just that- it's loaded with meat, spiced veggies and beans. This is certainly not a Florida dish, but lately the heat and humidity in these parts has got me exercising daily in a therapy current pool, which is not only great exercise and a daily dose of vitamin D, but a great excuse to make a manly meal that works great for dinner, lunch or snack (and it reheats like a dream). This cowgirl supper is simple and no fuss, and you don't have to be on the open range to make it. But it does take some time in the oven, so let's put this together so we can relax while it cooks.

Cowgirl Franks and Beans
serves 4-6

1/2 pound ground sirloin
1-1/2 T taco seasoning (I use the Publix brand these days, it's just as good as the national brands and a lot less expensive)
2 jumbo beef franks (6 oz) sliced 1/8-1/4 inch
1 can (28 oz) Bush's Original Baked Beans
1/2 large onion chopped/diced 1/4 inch
1/2 green pepper chopped/diced 1/4 inch
1/4 cup ketchup
1 T Dijon mustard
2 T brown sugar
2 T hot sauce (I like Frank's Original for this recipe)
4-5 slices bacon

Spray an 8" x 8" pan with non stick spray and set aside. Pre heat oven to 375 degrees.

On medium heat on stovetop, brown ground meat. When meat is beginning to turn color, add the taco seasoning and continue to cook until meat is brown. Set aside and continue with the rest of the steps.

In large mixing bowl combine your chopped onions and peppers, ketchup, mustard, sugar, and hot sauce.

Now add the beans and frankfurters and stir to combine. Pour this beany goodness into prepared baking pan. So far so good, and doesn't that look yummy? We're almost done with the prep.

Top casserole with crumbled, seasoned beef. Then top with bacon.

I'm liking the looks of this for sure. Cover with foil and leave one corner of the dish open/vented to allow steam to escape. Bake 1 hour. Remove foil, cook another 45 minutes uncovered and get ready to serve a filling, heartwarming meal fit for any indoor wannabe cowgirl.

Serve this with some Texas toast and a green salad. You'll feel like you're at home on the range. Happy Trails!

Tortellini Lasagna, oh yum

 

Here's a little ditty I made while talking on the phone with Didi the other night. Yeah, it's that easy. And it's delish. Kinda like a quick lasagna. I warn you, there's lots of cheese involved (my weakness) but you can adjust it to your tastebuds. I made this with ground beef, but I think it would be just as good as a vegetarian dish with the mushrooms and spinach while omitting the beef. It would make a great appetizer either way or a main course with a salad and some crusty bread (my other weakness). Here's the recipe:

Cremini Mushrooms and Spinach Baked with Ground Beef and Tortellini
I'm not sure how many servings- 9 for an appetizer and maybe 6 for a main course

1 T olive oil
1/2 large onion diced
8 oz cremini mushrooms diced
1 lb ground beef
2.5 oz fresh baby spinach
1-2 tsp crushed red pepper
salt and black pepper
1 12 oz bag of frozen tri-colored tortellini
1 28 oz jar of marinara sauce
1-1/2 cups shredded Italian blend cheese

In large skillet on medium heat, add your olive oil. Now add your onions and mushrooms. Cook a few minutes and add the ground beef. Add salt and pepper and crushed red pepper flakes. Cook mixture until pink disappears from the meat. Drain any fat that accumulates.

Now add your spinach. It looks like a lot, but really, next time I'll add more because it sure wilts down to almost nothing. And I might chop it next time too.

Now add your marinara sauce and pre heat your oven to 350 degrees.

In small baking dish (I used an 8x8 inch Pyrex) add a layer of sauce to coat the bottom of the pan. Add half the bag of frozen tortellini.

Top with half the meat sauce, then add half the shredded cheese.

Repeat the tortellini/meat sauce/cheese layer. Cover with foil and bake 30 minutes. Remove the foil and bake another 15 minutes uncovered. Let cool about 15-20 minutes before serving. Ooey, gooey, cheesy deliciousness, that's what it is, yum.

Baked Beans with a Little Extra Heat

Jenny's Baked Beans have been a favorite of mine for the last few years. Today I did a quick re-mix and subbed Sriracha for Franks Hot Sauce and used Dijon mustard instead of the yellow. It's hot, but not too hot, so don't let the sriracha scare you. To me, it was just perfect, and the recipe is super simple!

Savory, Sweet and Sassy

I'm having too much fun cooking, thank goodness it's legal. I keep reading recipes from my internet friends that go on my list of "to do's" and lately I've become enchanted (well maybe obsessed- you know how I get) with the savory and sweet combo. About a week ago I made sriracha and brown sugar bacon which was to die for, really!! I will post that little wowser another time, but tonight I want to share this weekend's sweet/savory successes. And I have to thank Helene for her Authentic Deli Mac, and Carol for sharing her Individual Meat Loaves with Sassy Sauce. Both to die for, and both super easy and quick. Let's get started with the meatloaf.

Carol's Individual Meat Loaves in Jumbo Muffin Cups
The beauty of this recipe is that it's quicker than cooking a whole meatloaf and it's portion controlled. The other beauty is the sassy sauce that acompanies it. Oh my, the combination of flavors will just about knock you off your feet. And did I say it's easy? Oh yeah, I did.

Meatloaf
Makes 4 servings

3/4 cup bread crumbs
1/3 cup fat free half and half (milk was in the original recipe)
1 large egg
1 jalapeno pepper chopped small
1 tsp Worstershire sauce
2 T dehydrated mince onion
salt and pepper
1 pound hamburger (I used the leanest I could find)
2 mozzarella sticks sliced into 12 pieces

Sauce
1/4 cup water
1/2 cup ketchup
3 T yellow mustard
1/4 tsp salt
1-1/2 T Brown Sugar Splenda Blend (or 3 T brown sugar)

I started by making my own bread crumbs in my spice mill.

In large bowl combine all ingredients except the meat and cheese.

Now add the meat and combine. And pre heat your oven to 350 degrees.

Divide your meat mixture into 4 portions and spritz your muffin tin with cooking spray and get ready to stuff these gigunda meat balls with the cheese chunks. I first thought 2 per loaf would work, but came to the realization I could sneak another one in there. The more cheese the better, agreed?

Close the meat mixture up and place in prepared muffin tin.

Set the meat loaves aside while you make the yummy sauce. This will be quick. In medium size bowl combine all ingredients.

Now spoon some of this deliciousness over your mini meat loaves and bake in oven for 30 minutes.

While these are cooking, warm extra sauce on your stove top on low. You're going to want to pour a little more on top of these babies when they are done. Doesn't this look good?

Let's make the macaroni now. Simple, simple. And the perfect accompaniment to this meatloaf.

Helene's Authentic Deli Mac
This is a (no longer) secret family recipe from a New York deli, sure to bring on the old taste bud memories

1/2 pound elbow macaroni (I used Dreamfield's low carb)
1/2 cup rice wine vinegar (Helene uses white vinegar, I didn't have any)
1/2 cup Splenda no calorie (regular sugar works of course)
1/2 cup finely chopped bell pepper
1/2 T celery salt (I didn't have any so left it out, cant wait to get some for the next time I make this)
1-1/2 gobs of low fat mayo (Helene's terminology, it works)

Cook macaroni according to package directions. Drain and rinse with cold water. Heat vinegar and sugar on stove top until sugar dissolves. Pour vinegar/sugar mixture over cooked macaroni and stir to coat. Cover and refrigerate for about a half hour to let the sweet/savory flavor combo sink in. Now add the rest of the ingredients and toss. Don't you want to dive in? I did.

Yes I did. I dove in a few times before I made this beautiful little plate for myself.

Simply fabulous ladies. As always, thanks for your help in the kitchen.

Mongolian Beef

I am so loving my internet cooking friends and can't believe all the great recipes they share with the world. In case you missed this one, a few days ago Lillian Russo posted a recipe on her blog My Recipe Journey  called Super Easy Poor Man's Mongolian Beef and I came to the conclusion that she wrote this recipe just for me. I know you didn't Lillian, but I can sometimes be self centered and this dish had my name on it, it really did.  It's cost effective, quick and even had some sherry in it, which I often forget is a super flavor booster. I made a few changes to your recipe, but it's still your creation and so delicious I want to share both versions with my readers.

Quick Mongolian Beef
Inspired by Lillian Russo

1 lb lean ground beef
1 small onion diced
1 T toasted sesame oil
1 T canola oil
1-1/2 tsp garlic grated or minced (about 6 small cloves)
1-1/2 tsp fresh ginger grated
2 T brown sugar
2 tsp sriracha sauce (use 1 tsp if you don't like a lot of heat)
1 T dry sherry
1 T dry white wine (I used chardonnay)
1 T rice wine vinegar
1 T creamy peanut butter
chopped scallions for garnish
thinly sliced Fresno pepper for garnish

In large skillet over medium heat brown the beef, onion, garlic and ginger in the canola and sesame oil.

While the beef is cooking prepare the sauce. In medium size bowl combine the brown sugar, sriracha, sherry, wine, rice vinegar and peanut butter. Whisk until incorporated.

When meat is browned, add the sauce and simmer a few minutes to let the flavors marry (love that expression Lillian). While all this was cooking, I realized I had some previously sauteed mushrooms in my fridge, chopped them and added them to the melange. It was a great compliment to the dish, but certainly not necessary. Lillian served her Mongolian Beef with rice, which probably would have been my choice too. But if you have no rice, noodles are a great option. And don't forget to garnish with scallions, Fresno pepper slices, cilantro and how about some chopped dry roasted peanuts? I didn't have the peanuts or cilantro, but even with no garnish, this dish is delish. Give it a try.

Ultimate Nacho Mac and Cheese

I've been under the weather for the last few weeks, and when I started feeling better, like wanting to eat solid food again, you know I went for the the most comforting thing I could think of, an ooey, gooey cheesy casserole. My friend Dana Ramsey made a dish called Nacho Mac and Cheese and that sounded right up my alley. But I took her recipe a step further and made her side dish a main course by adding seasoned ground beef and all the toppings you'd add to nachos. I also tried to cut some of the calories and carbs and was ever so happy with the results.

Ingredients:
Serves 6-8
2 cups uncooked elbow macaroni, I used Dreamfields
1 pound 2% Velveeta cheese
1 can Rotel Original Diced Tomatoes and Chilis
2 tsp canola oil
3/4 pound ground sirloin
1/2 package taco seasoning mix
3 six inch corn tortillas quartered, I used low carb, high fiber
1/2 can fat free re-fried beans
1 small can chopped chilis
1 T Mrs Dash Southwest Chipotle Seasoning Blend

Toppings:
Use them all or choose your favorites
shredded iceberg lettuce
chopped tomatoes sliced olives
lite sour cream
chopped avocado
chopped scallions
chopped cilantro
salsa

Prepare elbows according to package directions. While pasta is cooking, brown meat and taco seasoning in canola oil and chop Velveeta into 1/2 inch cubes.

When pasta is done, drain in colander and place back into the warm pot you cooked it in. Add the chopped cheese, can of Rotel, seasoned beef, and can of chilis. Stir to combine and leave on stove top while you put together the bean nachos.

Pre heat oven to 350 degrees. Take your corn tortilla wedges and spread with the re-fried beans and sprinkle each little chip with the Mrs Dash seasoning. Now you're ready to assemble the dish. Place warm cheese/pasta/meat mixture in casserole dish dusted with cooking spray. Top with bean coated tortillas. Here's the dish ready to go into the oven.

And here it is after it's baked uncovered for 25 minutes. Creamy, crunchy, toasty and oh! so good.

The beauty of this casserole is that the top becomes crunchy and the inside stays creamy. Serve this as you would any nacho dish- lots of toppings, so that with each bite, you can try something new. Dig in and enjoy!
I sure did.

Chili Mac

I've been making a lot of Tex Mex dishes since joining Just a Pinch about a year ago. What a great web site for home cooks. The membership is world wide and the variety of recipes on there can at times be overwhelming. Like what should I make first? Should I go off my diet?  Well if I'm going off my diet, what should I make first? You get the picture. So tonight I made Dan Clark's Chili Mac. Being a northern gal, I'd never had chili mac and wanted to give it a try. It's similar to American Chop Suey, but has a nice bite. Dan is a great cook, and most of the recipes I've seen of his have been done outdoors on a smoker or grill. I don't do that kind of cooking so when he posted this recipe I took the bait. I made a few changes- halved the recipe, added some pork sausage to the ground beef and used Dreamfield's elbow macaroni. This was the perfect dish to end a miserable weather week and say goodbye to the noreaster that hit us on Tuesday, Wednesday and Thursday.

Chili Mac
Serves 4-6

1 cup uncooked elbow macaroni
3/4 pound ground beef
2 sweet Italian sausages, removed from casings
1 medium onion diced
4-5 cloves garlic minced (about 1-1/2 T)
1 14 oz can petit diced tomatoes (I used no salt added, and added my own salt later)
1 16 oz can kidney beans, drained and rinsed
3 oz tomato paste (half a small can)
1 4 oz can chopped green chilies
3/4 tsp kosher salt
2 tsp chili powder (I would have used a bit more but I ran out)
1 tsp ground cumin
1/4 tsp freshly ground black pepper
1/2 tsp ground cayenne pepper
5 oz Mexican Blend 2% shredded cheese

Pre heat oven to 375 degrees. Cook macaroni according to package directions until just less than al dente. Meanwhile, in large skillet over medium heat brown ground beef, sausages, onion and garlic until meat is no longer pink.

Drain fat and return to stove. Add remaining ingredients except for the cheese.

Drain macaroni, add to meat/bean mixture and stir to combine. Cover and simmer 5 minutes.

Transfer to a baking dish coated with cooking spray. I used my good old souffle dish.

Cover with aluminum foil and bake 25 minutes. Uncover, top with cheese and bake 8 minutes more. Cheese will be ooey, gooey and melty.

This is comfort food at it's best. I'll be making this again for sure and I'll probably add a fresh green pepper to the onion, garlic, and meat saute. This was so good, I'd serve it to company with a crisp green salad dressed with a lemon vinegarette and homemade cornbread. Which reminds me, the cornbread recipe needs to be shared.

Ricotta Filled Portabello Mushrooms Baked with Meat Sauce

I just realized that I haven't written a post in over a month. Where does the time go? It beats me, but that's no excuse. I've been cooking up a storm, just not putting it down on paper or the internet. This low carb recipe was inspired by Bonnie from Just A Pinch and it's a must try. I made it last night and it's reminiscent of lasagna without the noodles. Bonnie made her cottage cheese filled mushrooms using Tex-Mex accompaniments. I felt adventurous and took the Italian route, substituting ricotta and a simple tomato based meat sauce (Paul Newman's Tomato Basil), one onion and some ground sirloin. Simple, and simply delicious.

Baked Ricotta Filled Portabello Mushrooms
serves 2

1/2- 3/4 lb ground sirloin or any ground meat you'd use in a tomato sauce- I think a spicy ground turkey sausage would be put this over the top
1 T olive oil
1 onion chopped
Salt and pepper
1 jar tomato sauce
1 tsp ground red pepper flakes
4 Portabella mushroom caps, wiped clean with gills removed
Cooking spray
8 oz low fat ricotta cheese
1 handful of low fat mozzarella cheeze shredded
1 tsp dried basil, fresh would be great if you have it- use about 1 T of fresh
1 large egg
1/4 cup grated parmesan cheese
Another handful of mozarella for topping the mushrooms

Okay, let's cook. In medium size skillet on stove top set at medium/low heat, add olive oil and chopped onion.  Cook a few minutes and add the ground meat. Sprinkle with salt and pepper and cook until meat is no longer pink. Drain any fat from skillet and add your tomato sauce. Simmer about 5 minutes to let the flavors blend. Take off the heat, set aside and pre heat your oven to 425 degrees.

Now its time to tackle the mushrooms. Clean the tops with a damp sponge to remove any dirt. Most mushrooms these days are farm raised and don't need much cleaning. Now check out the underside and remove the stem and gills. I use a spoon to do this.

Line a baking sheet with foil that has been sprayed with cooking spray and place cleaned mushrooms top side up, sprinkle with salt and pepper and bake 7 minutes. Flip the shrooms over and bake another 7 minutes.

While mushrooms are cooking, make the ricotta mixture. Combine ricotta, basil, mozarella, egg, and parmesan.

Remove mushrooms from the oven and reduce oven temp to 350 degrees. Now it's assembly time. In medium sized baking dish (I used a glass 8"x8") place some meat sauce on the bottom. Place mushroom caps (gill-less sides facing up) and add a tablespoon or two of meat sauce into each. Top with ricotta mixture.

 

Add a few more tablespoons of the meat sauce to the top of the ricotta, cover with remaining mushroom caps (gill-less sides down), and spoon meat sauce over the caps. I didn't use all my sauce, but you certainly can do that. Now add some more mozarella cheese on top and bake 20 minutes. Dinner is ready! All I can say is yummmm. Serve with a green salad and if you're not counting carbs, a crusty wedge of Italian bread.