August 22
· Filed under Uncategorized · Tagged beef, mexican/spanish, sandwiches
These sandwiches are perfect if you’re looking for a meal with minimum time and effort and maximum taste.
This recipe, originally from Robin Miller of the Food Network, was super easy and yummy. We made a few small improvements, though. Here’s our version:
2 tsp olive oil
1 cup onion, cut into strips
3 cloves garlic, minced
12 ounces sliced roast beef, cut into strips
1 14-oz can diced tomatoes (undrained)
1 4-oz can diced green chiles (undrained)
2 Tbsp fresh lime juice
1 tsp ground cumin
3 Tbsp chopped fresh cilantro
Salt and ground black pepper
6 sandwich rolls, halved
Heat oil in a large skillet over medium heat. Add onion and garlic and sauté 3 minutes, until soft. Add roast beef and saute, stirring frequently, 3 to 5 minutes until browned on all sides. Add tomatoes, jalapeños, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes to heat through and reduce slightly.
Remove from heat and stir in cilantro. Season to taste with salt and pepper. Spoon onto sliced rolls, including plenty of sauce.
August 4
· Filed under Uncategorized · Tagged beef, burgers, quick & easy
This is a Rachael Ray recipe that my husband found and made for the two of us and his mother. It was our first experience making an inside-out burger… and a blue cheese burger for that matter! But we liked them so much we’ve been telling everyone about them. Can’t wait to try the technique with other mixtures!
1/2 cup crumbled blue cheese
2 oz cream cheese
2 Tbsp chopped flat-leaf parsley
1 1/2 pounds ground beef
Salt and pepper
2 Tbsp vegetable oil
2 Tbsp butter
4 hamburger buns
In a small bowl, use a fork to mash together the blue cheese and cream cheese until smooth. Stir in the parsley. Divide the mixture into four disks about 1 1/2 inches across. Cover tightly with plastic wrap and refrigerate for at least 20 minutes.
In a large bowl, season the beef with salt and pepper and mix well. Form into four equally sized patties about 3/4 inch thick.
Form a deep cavity in the center of each beef patty. Place a cheese disk in each cavity and pull the meat together to completely cover the cheese.
In a large skillet, heat the oil and butter over medium-high heat. Add the burgers and cook about four minutes on each side for medium. Serve on the buns with your choice of condiments and veggies.
April 1
· Filed under Recipes, Uncategorized · Tagged beef, family recipes, FAVORITE, mexican/spanish
Yup, that’s what it says in my cookbook… “Mom’s Mexican Casserole.” Because this dish is one my mother’s been making for as long as I can remember. It’s one of my comfort foods, and it’s SO easy to make!
This one’s good for a crowd or for lots and lots of leftovers (which is what we did this time around). It’s definitely not the healthiest thing around, but it’s so tasty! 
Pair it with a salad and you’re set.
1.5 lbs ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes w/ green chilies, drained
1 pkg taco seasoning mix
2/3 bag tortilla chips
8 oz shredded cheddar
Brown the ground beef. Mix up all ingredients except chips and cheese. Cover a 9×13 pan with half of the chips and spread with half of the mixture. Layer the remaining chips and mixture and top with cheese. Heat at 350° until hot (about 8 minutes).
The unhealthy kicker here is the beef and the cheese. Remember, though, you can do what we did and cut a lot of the fat by using ground turkey instead of ground beef and cheese made with lowfat milk. All the flavor with less fat!
It looks totally gross, but it tastes SOOOOO good!
