Hooray for Mustard!

I made these cheeseburgers for dinner a few weeks ago and forgot to write a post about them. I know you’re really sad about my neglectfulness.  The amazing thing about this cheeseburger was that Audrey ate an entire one! I mixed in a little bit of Dijon mustard with the meat before grilling them. Maybe that was the reason she loved it so much. I’ll never know since I didn’t tell her there was mustard in it!



Sloppy What?

Sloppy Muffins. That’s what was for dinner tonight. Rolled out biscuit dough (from a 10-ct. tube of biscuits) pressed into a muffin tin then filled with sloppy joe meat. Bake at 375 for 15 minutes, top with shredded cheese, then bake for 5 more. Another successful eMeals recipe. I think I need to fill these with chili next time, though!

Enchilada Casserole

In my attempt to cook more family-friendly meals and avoid making something different for Audrey at dinner time I found this recipe in the December 2011 issue of Cooking Light and hoped it would be a winner. And guess what…it was! Ground beef simmered in a tomatoey sauce layered between flour tortillas and topped with more sauce and cheese. What’s not to love? Except, I suppose, if you don’t like meat or cheese. It also looked exceptionally delicious served up in my brand new red Le Creuset pie plate…a way-too-generous Christmas gift from my friend, Jayne (not over-the-top enough for me to give it back to her, though)!

Steak Baguettes with Pesto Mayo

Cooking Light photo

To quote Mike after taking a bite of this sandwich, “Mmm. This is good” Really good!” It was. I used fresh instead of store-bought pesto made with basil from my garden and even used a yellow tomato that I had managed to grow, too! We also used romaine lettuce instead of arugula and kaiser rolls instead of a baguette. Once it’s not 100-degrees outside anymore, you should definitely try this one. Another favorite from Cooking Light which reminds me: I really need to send in my subscription renewal card.

Cheesy Meat Loaf Minis

Photo from Cooking Light magazine

We’re big meat loaf lovers in our house. I usually make my old stand-by recipe from a free Wyler’s cook booklet I got about 13 years ago. I’ve even made Sam’s Mexican Meatloaf from Sam the Cooking Guy. Tonight it was Cheesy Meat Loaf Minis from Cooking Light. Not a meat loaf person? I know some people who aren’t (YOU know who you are) and still liked this recipe!

The recipe calls for 1 1/2 pounds of ground beef and makes 4 mini meatloaves. I really don’t know what’s “Cooking Light” about it but after receiving the pictures today that we took for the church directory a few weeks ago and seeing my bulging food-baby belly I restricted myself to half of a mini loaf. I’ll eat the other half for leftovers at work tomorrow and make the boys jealous…again!

Shepherd’s Pie

I don’t think I’ve ever made this before. As I’m reading the recipe’s introduction: “In the Cuisine Test Kitchen, we agreed that this is one Brit food worth bringing over the pond” I realize that it’s just 2 short days after the big Royal Wedding I’ve been trying to NOT jump on the bandwagon of. Yet here I am…making Shepherd’s Pie. It turned out pretty good – needed a lot more salt & pepper than the recipe noted – and was a great way to use up some leftover mashed potatoes!

While Daddy’s Away…

I bought “The Cookbook for Kids” by William Sonoma at the book fair at Audrey’s school a few months ago. Regrettably, I haven’t cooked anything in it…until last night. Mike’s away for a training/conference for the week so I told Audrey to pick a few recipes. The idea is that she would cook with me. Not this time. She DID eat everything, though! First up: Sloppy Joe’s. Of course I forgot to take a picture of them, but you all know what they look like, right? Plus, they’re on the cover of the book in the picture right here! When I told Audrey I never took a picture she suggested using an x-ray machine to snap an image of the food in her tummy. A good idea, but not very practical!

What You Need:
1 T olive oil
1 1/4 lb. ground beef or turkey
2 T. golden brown sugar
2 T dried minced onion (we left this out)
1 t. paprika
1 t. chili powder
1/2 t. garlic powder
1 (15 oz) can tomato sauce
2 T. tomato paste (left this out too)
2 T. worcestershire sauce
2 t. red wine vinegar (again, this was not included)
Salt & black pepper
Hamburger buns, 4 split

1. First cook the filling: Place a large frying pan over medium-high heat. If you are using turkey, add the oil to the skillet to keep it from sticking. Add the meat and cook, using a wooden spoon to break it up into small pieces, until evenly cookied, 8-10 minutes. (Ask an adult to help you pour off the fat if the mixture seems too greasy.) Reduce the heat to medium-low and add the brown sugar, onion, paprika, chili powder, and garlic powder. Cook, stirring, until blended, about 2 minutes.

2. Then add flavor: Add the tomato sauce, tomato paste, worcestershire sauce, and vinegar. Stir until well mixed. Bring to a boil over high heat. Immediately reduce the heat to medium-low and cook, stirring often to blend the flavors, about 5 minutes longer. Season to taste with salt and pepper.

3. Finally serve the joes: Place a bun bottom, cut side up, on each of 4 plates. Spoon an equal amount of the meat mixture over the buns, then place the bun tops on top. Serve hot.

Makes 4 servings.