Meatball Stroganoff

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This came together in under 20 minutes and is bursting with flavor.  A perfect recipe for a weeknight, but fancy enough for Sunday dinner, too!  We will definitely be putting this in our regular meal rotation.  It would also freeze well or be a great dinner to take to a neighbor who just had a baby or something like that.

{What you need}

1 bag Rosina Italian style meatballs (found at Target)

3 Tbsp olive oil for browning the meatballs

2 cups beef broth

1/4 tsp kosher salt

1 1/2 tsp oregano

1 1/2 tsp basil

1 1/2 tsp parsley

1 cup sour cream

1 cup heavy whipping cream or cream cheese

cooked noodles of choice (we used 2 packages of the spiral-y kind because we were feeding Elders)

In a large saucepan, heat the oil.  Add the meatballs to the hot oil and brown.  Deglaze with the beef broth and bring to a boil.  Add the seasonings and stir for about 2 minutes.  Add the sour cream and whipping cream and bring back to a boil for 2 more minutes so the creams can thicken the sauce a bit.  Add the noodles and stir around to evenly coat everything.  The end!

original recipe found at Menu Musings 

My Homemade Lasagna

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This was my first go at homemade lasagna, and if I do say so myself, it was the best lasagna I've ever had (toot! toot!).  Homemade lasagna always intimidated me, but it was way easier than I thought it would be.  This makes a great weeknight meal since it is pretty easy to throw together.

{What you need}


1 (15 ounce) container ricotta cheese


1 pound ground beef

1 large can crushed tomatoes

¼ teaspoon basil

1 teaspoon dried onion flakes

¼ teaspoon garlic salt

3 cloves garlic

2 ounces cream cheese


2 cups shredded mozzarella cheese


9 uncooked lasagna noodles (or more if needed)


1/4 cup water

  

Brown the beef in a large saucepan.  Set aside in a bowl.  In the same sauce pan combine crushed tomatoes, basil, onion, garlic, and garlic salt and heat until warm.  Add the cream cheese and stir until it is melted.  Add the beef and mix.  In the bottom of a medium casserole dish, add enough sauce to just cover the bottom.  Place three (or as many as needed to cover all the sauce) on the sauce.  Layer the ricotta cheese and some more sauce on the noodles, and repeat the layering until the casserole dish is full to the top.  Drizzle the water around the edge of the dish and cover with foil.  Bake at 400 degrees for 40 minutes.  Take out and top with the mozzarella cheese and bake, uncovered, for ten more minutes, or until the cheese is golden and bubbly.

Chimichangas

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These were amazing!  And actually very, very easy to throw together.  We had some leftover pot roast that made for delectable bites, but the recipe calls for ground beef.  Either one would be delish.  We loved it with the shredded beef.  You could also use shredded chicken or pork.

{What you need}

1 pound ground beef (or meat of choice)

1 small onion, chopped

1/4 teaspoon garlic powder

1/2 packet taco seasoning

1 teaspoon dried oregano

1/4 cup sour cream

1 can chopped green chilies

2 tablespoons white vinegar

1 cup shredded cheddar cheese

2 tablespoons melted butter

6 flour tortillas

Brown the beef, onion, garlic, taco seasoning and oregano in a large skillet over medium heat.  Drain off excess fat, and stir in the sour cream, chilies, and vinegar.  Remove from heat and incorporate the cheese.  Take each tortilla and brush a little melted butter on one side.  With the buttered side down, fill each tortilla with about 1/3 cup beef mixture.  Fold each side into the center, then the top and bottom inward.  Place each chimichanga on a cooking-sprayed baking sheet with the seem down.  Bake at 450 degrees for about 15 minutes, or until the tortillas are crisp.  Serves up great with this Spanish rice recipe!

inspired by this recipe

Best-Ever Meatloaf

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• 
  
• LOVED this easy and delicious recipe.  John isn't even a fan of meatloaf, but he really liked this and said it was hands down the best meatloaf he's ever had.  

{What you need}

• 1 (10.75 ounce) can tomato soup 
• 2 pounds ground beef
• 1 envelope dry onion soup and recipe mix
• 1/2 cup dry bread crumbs
• 1 egg, beaten
• 1/4 cup water
• 1/3 cup ketchup
• 1/2 cup honey
• 3 large potatoes, peeled

1/2 onion, diced

4 carrots, peeled and diced

• Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. arrange the vegetables around the loaf.  Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf and potatoes are cooked through. Combine remaining tomato soup, water, ketchup and honey in a small bowl and pour over meatloaf when there is 20 minutes left.

Inspired by this recipe.

Navajo Tacos/Mexican Haystacks

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These have long been favorites of mine and I think I've finally perfected the recipe.  These are great for a fun family dinner or even for entertaining a larger party.  

{What you need}

scones/fry bread 

{this recipe is great, or I just buy the frozen roll/scone 

dough for convenience and it's awesome)

oil for deep frying 

1 pound ground beef

8 oz cream cheese

1 packet taco seasoning

water

1 can refried beans

{topping ideas}

shredded lettuce

grated cheddar cheese

sliced avocado

diced tomatoes

diced onion

diced olives

sour cream

salsa

In a large skillet cook meat with the taco seasoning and the amount of water according to the taco seasoning packet.  Drain juices and add beans and cream cheese.  Heat through and stir until evening incorporated. 

In a medium sauce pan heat oil to 375 degrees.  Deep fry scones according to package directions and drain on a paper-towel lined plate.  Top with meat mixture and toppings of choice.  Serves great with this spanish rice!

Breakfast Pie and Homemade Pie Crust

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This is a great savory breakfast pie, perfect for Easter Brunch!  You can play with the taste a little by adding cheeses of your choice, but we loved it with colby jack and mozzarella.  It would be awesome with cheddar and swiss, too.

{What you need}

1 pound ground beef

1/2 onion, chopped

1 cup mushrooms, sliced

3 eggs

1/2 cup milk

1/2 cup mayo

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 cup cheese of your choice

1 cup different cheese of your choice

{for the crust}

2 cups flour

1 cup shortening

1 teaspoon salt

1/2 cup water

Make the crust first:  In a large bowl combine flour and salt.  Cut in shortening until mixture resembles coarse crumbs. Gradually add the water and mix until a ball is formed.  Divide dough into two, one for the bottom and one for the top of the pie.  Press one of the balls of dough into the bottom of a pie dish, rising up the sides slightly.  Roll the other ball of dough out flat into a large circle to cover the pie once you put the filling in.

*You can keep the dough in the fridge over night for optimal outcome, but I just used it right away and it was still delicious.

For the pie filling: In a large skillet, saute onions and mushrooms until onions start to become a little translucent.  Add the beef and cook thoroughly.  Drain the drippings and stir in garlic, oregano, salt, and pepper.  Remove from heat and let cool slightly.  In a separate bowl, beat eggs, milk, and mayo together.  Combine with the meat mixture.  Fold in cheeses and pour mixture into the prepared pie dish.  Cover pie with second portion of pie crust and seal off around the edges.  Bake at 350 for 15 minutes, then reduce heat to 300 and bake for 20-30 minutes more, or until an inserted knife comes out clean.  Let stand about ten minutes before cutting.  

Inspired by this recipe and this recipe

Shepherd's Pie

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Another Irish classic.  This dish is perfect for a large family, or a smaller family who likes leftovers---like us!  A great way to sneak in veggies, too!

{What you need}

2 pounds potatoes, peeled and cubed

6 oz. cream cheese

1 to 2 cups shredded cheddar

1 egg yolk

1 Tb olive oil

1 3/4 pounds ground beef

1 1/2 cups chopped carrots

1 med. onion, chopped

1 cup frozen green beans

2 Tb butter

2 Tb flour

1 cup beef broth

2 ts Worcestershire sauce

2 ts paprika

salt and pepper

Boil potatoes in salted water until tender, about 12 minutes.  Drain potatoes and pour them into a bowl.  Combine beat egg yolk and incorporate in with the mashed potatoes.  Add cream cheese and cheddar cheese and mix thoroughly.  Set aside

While potatoes boil, preheat a large skillet over medium high heat.  Add oil to hot pan with meat.  Season with salt and pepper.  Brown and crumble meat for 3-4 minutes.  Add carrot, onion, and green beans to the meat.  Cook veggies with meat about 5 minutes, stirring frequently.  In a second small skillet over medium heat, cook butter and flour together for 2 minutes.  Whisk in broth and W. sauce.  Thicken gravy about 1 minuted.  Add gravy to the meat and veggies.

Preheat broiler to high.  Fill a 9 x 13 casserole dish with meat and veggie mixture.  Spoon potatoes over meat evenly.  Sprinkle potatoes with paprika and broil 6-8 minutes until potatoes are evenly browned.

Sweet and Sour Meatballs

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These meatballs could actually be used in any meatball-needing-recipe {ie spaghetti and meatballs?}, but they are extra good with this sweet and sour sauce.  Pretty easy to assemble, too.  They can also be made for appetizers for entertaining, just serve with little toothpick.

{What you need}

1 pound ground beef {or turkey!}

2 tablespoons dehydrated onion

1/4 teaspoon pepper

1 teaspoon kosher salt

1 egg, beaten

1/4 cup bread crumbs

{sauce}

3/4 cup packed brown sugar

3 tablespoons flour

1/2 cups water or pineapple juice

1/4 cup white vinegar

3 tablespoons soy sauce

In a medium bowl, combine meatball ingredients.  Use a cookie scoop to shape meet into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray.  Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.  

In a large saucepan, whisk together the sauce ingredients and bring to a boil.  Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often.

(compliments of Sara Wells and Kate Jones)

Conrned Beef and Cabbage

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Americans associate this dish with the Irish I think more than any other dish.  And I never even had it or heard of it in my year and a half living in Ireland!  But it is a classic and a must for this St. Paddy's Day!  Very easy, but from start to finish it takes a good 3 hours at least, so give yourself plenty o' time.  
Erin Go Bragh!!

{What you need}

3 lbs. corned beef brisket with spice packet

10 small red potatoes

5 carrots pealed, sliced into 3 inch pieces (or 2-3 cups mini carrots)

1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.


Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.


Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

(compliments of Laria Tabul at allrecipes.com)

Yucatano Deliciosa

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This was a favorite on the mission.  Sister Chapman would sometimes make it when she and President would have the missionaries over to the mission home for some good home-cooking.  It is so easy and you can multiply it to make loads!  I had forgotten about this recipe until recently and was so excited when I happened upon it again!  I made a few variations, but this one is another Sister Chapman winner.  It looks intimidating with the list of ingredients, but most of them are ones you'd already have around the house.

{What you need}

2 pounds lean ground beef

1 15oz. can crushed tomatoes

4 cups water

4 teaspoons sugar

2 teaspoons chili powder

1 1/2 teaspoons salt

1 large onion, diced

3 teaspoons garlic powder

2 teaspoons oregano

1 1/2 teaspoon cumin

1 1/2 cups uncooked rice

1 can black beans

1 can kidney beans

1 can garbanzo beans

Fritos

sour cream

shredded sharp cheddar cheese

Combine all of the ingredients in a pot except the beef, onion, and 3 cans of beans.  Simmer with lid on for 20 minutes.  While that is cooking, brown the ground beef and onions.  Add the beans the last five minutes of simmer time.  When the rice is cooked add the beef and onion to the pot.  Serve hot on chips with sour cream and cheese.

Other topping ideas:

lettuce

chopped tomatoes

chopped green onions

chopped black olives

Ranch dressing

Crock Pot Beef Stew

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This is the easiest stew ever, and it is so hardy and delicious! Perfect for fall! You can load it chalk full of all your favorite stew veggies. Next time I make it I'll put sweet potatoes in it, onions, and maybe some squash. Oh and of course loads of mushrooms. I told John the other day that my headstone should read "That would be better with mushrooms." I say that about practically every recipe. This recipe comes from a great cookbook, The Essential Mormon Cookbook.

{What you need}

1 pound beef stew cubes

4 carrots, sliced

4 medium potatoes, cut in large chunks

1 (1-oz) package dry onion soup mix

2 (10.75-ounce) cans cream of mushroom soup 

(you could get light soup to make the stew healthier)

1 (8-oz) can tomato sauce

1 (10-oz) package frozen green peas

Mix all liquid ingredients in a medium bowl. Add all ingredients to a slow-cooker and cook on low for up to 12 hours.

Mama Henrie debuted (who'd a thought that's the past tense spelling of debut?!?!) this on Sunday and everyone looooooved it. I'm not even huge into stew, and this rocked my world.

Beef Stroganoff

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I looooove a good crock pot recipe. They are so easy and usually super hearty. You can make loads at a time and usually have great left-overs for a few days after, which John and I also loooooove. There's nothing like wanting to grab a snack and discovering delicious savory dinner food in the fridge to indulge in mid-morning. That's typically how it goes in our home when we have left overs. And John likes to take the left-overs to school for a good lunch so he doesn't starve. Ok, enough about left-overs, let's get cookin!

This is a delicous stroganoff. Possibly my favorite, especially with loads of extra mushrooms. I trippled the mushrooms in this recipe and could have put even more. We just loooooove mushrooms. Thanks to my second mama, Julie McDonald, for this winner!

{What you need}

1 lb. stew meat

1/4 cup onion, minced or dried

1 can Cream of Mushroom soup, condensed

1 can mushrooms

1/4 teaspoon garlic salt

1/2 cup red cooking sherry

1 cup sour cream

cooked noodles of your choice

Combine all ingredients except sour cream in a crock pot, cook on low for 6-8 hours. Add the sour cream right before you serve it. Serve over noodles.