Italian Style Meatloaf

Good Saturday evening my friends!

Oh what a beautiful day it has been!  I have 3 of my grandchildren today and overnight and the sun is shining and they took a long nap and ahhh......

My husband has been asking me to make him Italian meatloaf and I have been poopoo'ing him off a bit.  THEN, I was asked by one of my dear YouTuber friends if I was interested in doing a meatloaf collaboration video.  She had gotten 4 of us together and we each would share a version of meatloaf we enjoy!  It was the perfect opporutniy to share my Italian Meatloaf AND make my husband happy!  Win! Win!

This meatloaf might seem a little out in left field for you but if you aren't ready to try it with the eggs, do it without.  I encourage you though, to try it.  While I shouldn't give such secrets away, this mixture will make meatballs that your family and friends will beg you to make again and again!

2lbs ground beef
1lb Italian sausage
1cup breadcrumbs (plain or seasoned)
1/2 cup shredded or grated Parmesan cheese2 eggs
2 tsp salt
1 tsp granulated garlic
1 tsp Italian seasoning
1/4 cup marinara sauce
4-6 hard boiled eggs

Topping:
1/2 cup mozzarella
1/2 cup marinara

Preheat oven to 350 degrees F. 
In a stand mixer or large mixing bowl combine all ingredients, for the meatloaf.  Mix with a hand mixer or let mix for 3-4 minutes (see video).

Place meat mixture into a backing pan and form into a loaf.  Make an indention in the middle and place eggs in a row.  Cover with meat mixture well to try and avoid it cracking.  If it does crack, no big deal!

Now to top the meatloaf, pour over 1/2 cup marinara, and bake for 66 minutes.  Remove meatloaf, add shredded mozzarella cheese and back another 10 minutes. 

Let rest for 5 minutes and enjoy!

Sweet Heat Chili

WARNING!  WARNING!  WARNING!

NO BEANS WERE CONSUMED IN THE MAKING OF THIS CHILI!

How long have I been blogging now and I have never shared my recipe for chili?  Everyone it seems has their "famous" chili recipe or "makes the best chili".  Well, yeah.....that has never been an issue for me.  It has taken me years to perfect how we like our chili.  Even then, it was sometimes not the same as the last time.   No consistency, always a crap shoot.  I finally nailed it down, wrote it down, and got it right, for GOOD!

This is a sweat chili with a good amount of heat.  Heat, as always, can be adjusted to your preference.  The sweet isn't overwhelming but definitely there.  I worked my sweetness so many ways sugar, honey, agave, and you know, nothing does it like the corn syrup.  So there you go.  If you happen to go a little over the amount on the recipe, no worries, just makes it better!  My husband will add in a couple of Thai chilies to his, but, that is how he rolls.

Let me get you started, to me, in this recipe, the order of the ingredients seems important.  I don't know why, please don't ask, because I have no sane explanation, it just seems that way!

2 lbs ground beef
1 lb ground Italian sausage (hot or mild)
1/2 tsp red pepper flakes (adjust to your taste)
1 can tomato soup
i can petite diced tomatoes1
1 tsp onion powder
3 tsp cumin
1 T chili powder
1 tsp salt
1 tsp black pepper
2 T light corn syrup

Brown your ground meats.  If it renders a lot of fat, drain it, if not, no worries.  And in your red pepper flakes.  Let cook for a minute while stirring.  Wake those babies up!  Add in soup, diced tomatoes, onion powder, cumin, chili powder, salt, and black pepper.   Stir to combine and let simmer for abut 15 minutes.  Add in light corn syrup, and make those tablespoons heaping!  Adjust to your taste adding more if you want.  Stir and simmer on low for another 30 minutes.

If you are using a slow cooker, just put your browned meet and peppers in the slow cooker, add all other ingredients except corn syrup.  Cook on low for 4 hours, and add corn syrup in about 30 minutes before serving.

Obviously you can adjust the sweet or heat to your taste, this is how we do it, and sometimes end up adding more heat to individual bowls.  Don't forget the cheddar cheese on top!

PS.  If you prefer a thinner chili, please feel free to add water or beef stock!If you groove on beans, (erp) add those too!

ENJOY!

Spaghetti and Meatball STUFFED Calzones

I feel a carb coma coming on just reading the title.  How about you?  Do you know who had this idea?  I will give you one guess..........wait for it.............wait for it.............GEORGE!  Admittedly though, when he suggested I try this, my mouth salivated like a rabid dog all the way to the grocery store.

I am a bit addicted to spaghetti and meatballs.......  Since my childhood when my made it every single birthday because I would request it, I have loved it.  We would sometimes make spaghetti and meatball sandwiches with the garlic bread the next day.  This reminded me of that!

I used prepackaged items simply because this was a last minute request, and so yea.....I cheated.  Majorly cheated.  I will link my meatballs, marinara and pizza dough recipes below if you want to do all homemade. 

12 oz spaghetti, cooked
24 oz marinara sauce
3 cups shredded mozzarella cheese
frozen meatballs that you have thawed (about 5 per calzone)
2 cans of store bought pizza dough
olive oil
oregano

Boil your pasta, drain and let cool.  In a large bowl combine the pasta, with the marinara sauce.  Mix until combined and set aside. 

Here is where you decide if you are making 4 LARGE calzones or 8 smaller.  The choice is  yours, the only thing it affects is how many meatballs you use or how you portion out the spaghetti mixture.  Either do it in 8 or 4.

Unroll and cut your dough to the size you have decided on.  Place your spaghetti on first, in equal portions.  Next, add on your cheese.  Let it RAAAIIINNNN cheese friends! (as you can see we made 4 huge ones)

Then go the meatballs!  I cut them in half!

Now, fold it over and press the edges down to seal.  You can use a fork to press down the edges to seal better!

Place onto a baking sheet you have sprayed with cooking spray.  Drizzle the top with olive oil and brush on evenly.  You can sprinkle on some oregano if you like!

Bake according to the pizza dough package directions.  Right after you take them out, sprinkle the top with a little Parmesan if you like!  Let sit about 5 minutes before serving!

ENJOY!

RECIPES for homemade ingredients!
Pizza Dough
Meatballs and Sauce

Mozzarella Stuffed Pizza Burgers

 How many of you have pizza night at your house?  You know, every this day or that day you have pizza for dinner?  We always had Chinese food night at our house but, I know TONS of people who do pizza night.  Maybe this could be a little change up one of those nights that you surprise your family with!

I have made pizza burgers for years, but my husband, the wonderful genius that he is (yes, he made me say that) suggested I try a new version and stuff it.  Well, I don't know about you but when someone uses the words "stuffed" and "mozzarella" in the same sentence, something amazing is likely about to happen.  That being said, I of course tried it for him because after all, he is awesome and his birthday is tomorrow.  Wowzers, is about all I have to say.  I might have teased you on Instagram or Facebook!  (insert innocent face)

I hope you give this a try, if you do, post me photos friends!  I love to see how your versions of my recipes turn out!  Share the love!  Tag me, everywhere!

Heeeeeeeere we go!

2 lbs Ground Beef
1 T. Italian Seasoning
1 tsp. salt
1 1/2 tsp onion powder
1 tsp. oregano
1/4 tsp. black pepper
sliced mozzarella
shredded or thick slices of mozzarella for the "stuffed part"
pizza sauce

Preheat your oven to 375 degrees F.  In a large bowl combine your ground beef and all of your seasonings.  Mix well with your hands.  Yes, your hands!  Just do it!

When you have the meat mixed completely and the seasoning is distributed throughout, divide into equal parts, according to how many burgers you want.  I got 7 burgers, you might be able to get 8.   Once they are divided, divide eat part in half, making two THIN patties.  Place a chunk of mozz in the middle and carefully seal the edges.  I always just seal mine by going over the edges repeatedly but, you can use some water to help seal it.

When you have them all formed, stuffed and sealed, fry in a bit of olive oil for 2-3 minutes per side.  (Notice, ZERO cheese leaking out?) My husband and I had a bet.  You clearly see who won.   Anyway, when you have fried both sides, place on a parchment lined cookie sheet.  Finish all the burgers.

Top each burger with a generous amount of pizza sauce, and then lay down the goodness.  One piece of mozz or shredded, if you prefer on top.

Pop this beautiful burgers into the oven for 10 minutes.  They will be done absolutely perfectly.  I could lightly squeeze the burger and see the beautiful juiciness. Eat this hot, so the cheese in the middle stretches and is gooey!

Now, what takes these over the top is the bun.  Use regular hamburger buns.  Spread a light layer or butter on all of the tops and bottoms.  Sprinkle with Italian seasoning, a bit of salt and pepper and some Parmesan cheese.  Pop under your broiler for a couple of minutes until you pull them out and they look like this....

Now, go make it happen........trust me.

ENJOY!

Taco Burgers

Oh you guys.  It is so HOT! I lost my swimsuit, I need to get another one, my kids pool is calling me and.....it is just so HOT!  Anyway, I digress....

Taco burgers are a family favorite for the Simmermans.  These date way back and when I made homemade taco seasoning I decided to surprise my husband with taco burgers for dinner.  Neither of us are big on sloppy joes, but taco burgers man, they are an entirely different ballgame.

I don't think there is a lot of explaining that needs to happen.  Just remember for anyone who doesn't care for the "burger" aspect, at least make this taco meat because seriously, it is amazing.  And you can keep a few taco shells on hand for the anti burger people.  Top it with whatever you like, we are lettuce, cheese and a thick slice of tomato kind of family but you do you!

I did 2 lbs of meat because what is better than taco burgers or tacos for dinner?  The same thing for lunch the next day!

2 lbs ground beef
1 can of diced tomatoes with green chilies
3-4 T homemade taco seasoning (2 pkgs of the store bought stuff)
1/2 cup water

Brown your hamburger as you normally would.  Drain off any excess fat and place back in the pot.  Add in the rest of the ingredients, stir to combine and let simmer about 3-5 minutes.

OH the flavor!

See how easy it is?  Make sure not to skip draining off the fat, nobody wants a soggy burger.  The water will just loosen it up a bit so no worries there.

Now toast your bun or don't, I do NOT toast it for this.  Make sure your lettuce is shredded.  It tastes better.  Stop looking at me like THAT.  It does!  Dive in.  Over and over!

ENJOY!

Swiss Mushroom Burger Mac

 Hellllllooooooo!!!  I haven't given you a new recipe for over a week I don't think.  I have a few ready for you, I just got busy as my oldest "little" (granddaughter) got here from Jersey last weekend.  We have been busy in magical forests and fairy wonderlands, swimming, playing, having sleepovers,  and eating spaghetti and meatballs.  I mean, come on, this is the life for a 7 year old!  It is so good to have her back for the summer.  So that is what I have been doing and while family and life always come first, I consider you all part of my life as well, so I hope this one potter, gets you all jittery in the joints around your knees!

My husband has been asking for a recipe like this for awhile and I obliged him.  ALTHOUGH, it is pretty different than how he presented it to me, I needed to turn it into a one pot meal.  It is summer, nobody needs hours of work, and busy moms and dads and grandmoms and grandpops we just need easy and delish!  This is going to be a hit.  Use fresh mushrooms if you like, I just used canned.  And certainly feel free to trade out the ground beef for a ground meat of your choice!  Don't skimp on the cheese, and make sure to let it sit a few minutes to thicken even more before serving! 

1 lb ground beef (turkey or chicken would work fine)
2 T butter
8 ounces mushrooms (2 cans or 8 ounces fresh, sliced)

3 cups milk
2 cups water (or beef stock)
2 tsp salt
1 tsp pepper
16 ounces rotini or other short cut pasta
12 ounces shredded Swiss cheese (don't skimp, and if you like it a lot, add more)

In a large pot, brown your ground beef until fully cooked through.  Drain if needed and return to pot.  Add in butter and let melt.  Add in mushrooms and saute until softened.

I used canned mushrooms for this, you do you.  Turning your heat to medium-high-ish, add in milk and water, salt and pepper.  Stir and bring to a boil.  When the mixture is boiling add in pasta, give it a quick stir, turn the heat to medium and simmer for the amount of time listed on the pasta box.

Stir once or twice during cooking, but do it quickly and replace the lid.

When your pasta is cooked, turn off heat, add in cheese, give it a good stir, and replace lid for 2-3 minutes.

Stir again and let sit about 3 or 4 minutes with the lid off.  Stir one last time, and wa-la, dinner!

Enjoy another one pot dinner.  Oh make sure to serve this with sliced tomatoes and corn on the cob!  I mean...ya know, if you feel like it.

Gyros

Note: This blog was written back in early Feb I believe.  With my mom being sick I am just sending it live tonight.


Hello friends!  Thank you for hanging out until my entrance back into the foodie world.  Life has had some pretty worrisome events taking place, but I think we are on the upswing and I miss the kitchen, I miss my foodie friends and it is great to be back!

Before I left town on an emergency 3 days ago, I had bought all the ingredients to make our own gyro meat.  My husband has been asking for quite some time and I just haven't researched it enough.  Well, I have had plenty of all-nighters lately so I did some research.  Everyone has an ingredient they say you can't be without.  I kind of took what I thought was imperative from each of them and just went for it.  My husband is asleep and he has no idea we are having it for dinner.  I hope it is spot on and I won't be retesting it tomorrow, but if you are seeing this, I likely hit a home run!

Ground lamb is not hard to find in any of my grocery stores.  If necessary you can buy some boneless lamb chops and have them ground by your butcher.  Just ask if you don't see it prepackaged. 

1 lb ground beef
1 lb ground lamb
3 tsp. oregano
2 tsp. garlic powder
3 tsp. onion powder
1/2 cup breadcrumbs
1 tsp salt
1/2 tsp black pepper

Preheat your oven to 350 degrees F.  Combine all ingredients in a food processor.  You want this mixture to become almost like a dough.  If you don't have a food processor, use a hand or stand mixer and mix for 2-3 minutes.  If you have your hands, use those!  Now, excuse my honesty, but, the look of this mixture isn't going to be appetizing.  I have never been accused of not being truthful, so I am just laying it out there.  Be prepared.

Dump out on to a sprayed or lined baking pan. With wet hands form into a loaf shape.  Don't look at it, just do it.  HA!  If you want to use a loaf pan, go for it, otherwise let's get our "free form" on!

Place into the oven for 45-55 minutes.  Remove baking dish.  Carefully flip the loaf of gyro meat out, so that the bottom is now the top.  Place back into the oven for 10-15 minutes.  Our goal is to brown up all sides, just like it would be on a spit.

Remove and let cool 5 minutes.  My husband used this "retro" electric knife.  Retro is my way of saying my husband found it at a thrift store for 99 cents and it appears it has never even been used!  My husband is slightly obsessed with the electric knife at the moment.  Slice as thin or thick, but more thin, as you like.  Place on your warmed pita bread, top with any toppings you normally like.  We enjoy lettuce and tomato.

While I don't groove on tzatziki sauce, I do make an alternate sauce that I love!

1 cup sour cream
4-5 inches of a peeled and seeded cucumber
1/2 tsp dill seed (feel free to pulverize it in a spice grinder)

Mix together and chill until ready to use!

ENJOY!

Grandma Smith's Meatloaf

I call her mom (OK sometimes Ethel or...OK, maybe even pirate hooker once or twice), everyone else calls her Grandma, Mema, Nana Moo, and "ama".  Let me tell you a bit about my mom.  She grew up in the town they still live in, her father the county attorney and her mother a stay home mother.  She had 2 sisters and 2 brothers, all of whom have sadly passed away.  She had a cow.  She milked it AND rode it around town.  Yes, they lived in town with a cow.  And people shake their heads at society today?!? HA!  (had to mom)  She went to school, and college, she was a ....you ready for this?  Lingerie model for a few years, can you say HOTTIE?  Or should it be more like "scandalous"?  She fell in love with a tall, dark, handsome soldier from a foreign land, Philadelphia.  He was her boyfriends roomie in the hospital! WHAAAT?  He was stationed at the Army-Air Force base in Lincoln, NE.  She was a teacher, she intended to be a lawyer, but, life had other things in store.  Ten "other" things to be exact.  During her 82 years of life, and probably most of that as a mother, she became famous for her meatloaf.  Seriously though, I should call and make sure she isn't pregnant, the woman obviously doesn't know how it happens, and I want my info to be accurate....

Anyway, a fun little briefing on my mom.  Marlene is her name.  Actually, her name is Mary.  There was a typo on her birth certificate, and so, she is Marlene who was supposed to be Mary.  Her stripper name.......oh nvm, I forgot I wasn't going to tell that part.

Btw for anyone who is going to tell me that last comment was disrespectful, has NO idea the relationship I have with my mom.  She would shake her head and say "CAH-RIS" yes in 2 syllables and then just laugh..  So no worries.  My mom and I butt heads on a regular basis, but at the mature age of 83, even on the phone I can tell when she wants to say something, but just knows to zip up.  I do the same.  ALTHOUGH I am a bit more persistent, hopefully by the time I am her age, I will have matured.  I love her with all of my heart, and I will embarrass her, make her laugh, make her wonder if I was really switched at birth and her biological child is out there somewhere, and hug her and did I mention love her, forever!

As a kid and young adult I hated meatloaf.  I swear, if it wasn't meatloaf it was roast beast  every Sunday.  And God bless you mom but those roasts, were so dry, even the poor bay leaf on top was screaming for a drink.  Her recipe doesn't call for ketchup but I was sure she always used to put it on top.  I also think she used to triple this recipe because there is no way one loaf pan of meatloaf would cover 12 mouths!  One of my sisters, #3, had her write her recipe out and  then gave each of us kids, a towel she had the recipe printed on.  How cool??!?!

This meatloaf has only a few ingredients, and it may be close to some of your recipes, or seem like it would be a little blah, but it has great flavor and even if it didn't, it is my moms, you better love it too!  My brother Jimmy,  dreams about this stuff, he is coming next weekend and I think I will surprise him with a meatloaf!

Easy as it is, here it is!

2 lbs ground beef (I use VERY lean since the sausage has a lot of fat) ALSO her recipe says 3lbs, she has corrected it to 2.
1 lb pork sausage
1 cup finely chopped onion
2 eggs
1 cup milk
2 cups saltine cracker crumbs
salt and pepper to taste

 

Preheat your oven to 350 degrees F.  She says to basically mix it all together, being careful not to over mix, making the meat mixture tough.  I say saute your onions first, you do what you want.  Toss it all in a bowl, and get your hands in there, just like my mom did.  Mix to combine, place in a loaf pan and bake 1 hour.  I actually think mine took about 20 extra minutes.  Like I said I swear she used to put ketchup on top but, it isn't in the recipe.

So, from my mom's 7X10 kitchen to yours.................enjoy this special recipe that she nourished us with for years and years.  Love you ma!

ENJOY!

PS. Phone verification, yes, she did put ketchup on top.  I KNEW it!  I don't like it that way so, no harm over there!

BEST Taco Salad

Let's talk taco salad.  I mean, most are about the same old same old.  Don't get me wrong, I LOVE, LOVE taco salad.  I have a few stipulations.  No beans, no onions and no beans, in case you already forgot.

Oh wait, HEY everyone!  How rude of me to not greet  you properly, this taco salad just gets me all confused inside, and I can't think straight.

OK, but seriously, other than my daughter in law joining our family and the beautiful twin grand littles she carried and birthed, this taco salad is right up there with the top reasons I love her so much.  She is kind and has a heart the size of Texas and all that mushy stuff to, but this salad.  Have I mentioned I LOVE her taco salad?

She made it for me yesterday.  A lot of it.  Which is exactly how much of it I ate.  This is not your ordinary taco salad, or, at least to me it isn't.  It is the BEST which is why I named it that!  It has a couple of unexpected flavors that just work beautifully.  You might think to yourself, "really, in a TACO salad??" and the answer is yes.  Just do it, try it, now!

Here is what you need:
1 lb. ground beef, browned and drained
1 head of lettuce (this will obviously vary so just close your eyes and pick one)
1 medium cucumber
1 pint grape or cherry tomatoes, halved
2 cups shredded cheddar cheese
1 bottle Catalina dressing
1 lg back of Nacho Doritos

Get out a large bowl, you are going to need it.  Chop your lettuce and slice your cucumber.  I like to slice the cucumber in half rounds.   Cut your tomatoes in half and toss them in as well, add in meat and combine.  Add in 1/2 cup shredded cheese and mix again.  Start adding in the Catalina dressing a little at a time until you reach the amount you think you want. (usually about 10 ozs)  Now crush up half the bag of Doritos and add them in along with the rest of the cheese.  Let chill about 2 hours before serving.  NO, it does not get soggy.  I know someone is going to ask, so just to clarify!  And don't skip the cucumbers, they are divine in this.  I think grilled chicken or ground chicken would be fantastic too!

ENJOY!

All American Cheeseburger Casserole

Let's put it out there straight away folks, this recipe was my husband's brainchild.  It "came to him in a dream".  Who am I to argue with the subconscious mind?  I just thought it sounded good, and when we hammered out the deets, well, this is what we got.  It really is delicious but there are a few things you should know about this little beauty.

This is done in about 30-40 minutes.  Easy, peasy, nice and cheesy!  You can use whatever kind of cheese you like, I used American cheese.  This is basically one big cheeseburger with only a top bun, and everyone can dress it up how they like it.  Lettuce, tomatoes, pickles, onions, and maybe even...wait for it....waaaaiiit for it...........BACON?  This is sure to please everyone and the burger has great favor.  So thanks to my husband, you are going to enjoy this as much as we did!!  There are a couple of steps, nothing major, just steps that need to be taken for maximum, yumminess!

First mix up your sauce:
1/2 cup (heaping) of ketchup
2 T. mustard

Mix to combine and set aside.

Now for the rest of the recipe you will need:
2 lbs. VERY lean ground beef.  (if you don't have it on hand and use a fattier ground beef I got yer' back no worries)
1 T Worcestershire
1 tsp.. salt
1/2 tsp ground black pepper
2 tsp. onion powder
1/2 tsp. garlic powder
6 slices of cheese (your choice) I used American
1 tube of pizza dough (Pillsbury for me)
1 egg (for egg wash)

Preheat your oven to 400 degrees.  In a large bowl add in ground beef, Worcestershire, salt, pepper, onion and garlic powder and mix until combined.  I use my hands, I even washed them first.  Then place in the bottom of  a 9x9 or 7x10 (or something like that) and smoosh.  Yes, I said smoosh.  Smoosh it the left, smooth it to the right, smoosh it evenly.  (Note: If you like a thinner burger use a bit bigger of a pan, but my directions are for this size, so your on your own if you do!) 

Bake for 20 minutes and remove from the oven.  This is the point where, if you used ground beef with a higher fat content, take the flaming hot casserole dish to the sink and tip out the fat into the sink.  Sounds so gross, but just do it, trust me, it will be better in the end!  If you in fact used very lean ground beef, there should be no worries.  Now take your sauce and cover the top. 
It isn't uncommon for the meat to pull away a bit if there is a lot of fat in it, from the sides.  No problem.  Now, cover the top with your cheese, on top of the sauce. 

Now, roll out your pizza dough to fit the size of your casserole dish and place it on top.  As you can tell, no need for meticulous neatness, unless you suffer OCD and then just let it rip.  Perfect it until it can no longer be made any more perfect in your world.  I. Am. OCD.  But wasn't so much on this one!  I think the meds are working! (you think I am joking?) HA!  Anyway..........

Whisk an egg up and add a splash of water, brush the top and throw this puppy back in the oven for about 15-18 more minutes.  Make sure that crust isn't gooey in the middle and is golden brown deliciousness all over!  Let cool for 5 minutes before cutting.

Make sure to have a bounty of sides to add to your piece of "cheeseburger"!!!  It was a hit at my house and I hope it is at yours as well!!

ENJOY!

Slow Cooker Italian Style Stuffed Peppers

Ok so here is the scenario.............

You are invited to your kids house for dinner.  Your daughter in law and son are both good cooks.  But when you walk in the house  you just know THIS time is going to be different.  You sit down to dinner, and literally moan and groan over each bite of deliciousness.  This is what happened to me. 

My daughter in law and I have a great relationship.  Shocked? HA!  Oh we butt heads, we disagree, but, I just adore her strength, her mothering, her sense of humor, she is just a delight.  (sometimes a sick little delight) ROFL  Anyway, she was kind enough to tell me how she made these stuffed peppers and said that her mom-mom (eastie speak for grandma btw) has made these for years, ths way. 

I am not sure I recall my mom ever making stuffed peppers, I only had eaten them as an adult.  And I have a strange relationship with bell peppers.  If they are cooked, I want them to resemble mush.  If they are warm and crisp tender, I might hurl.  Cold and crispy or hot and soft.  Those are their only chance with me!  Kayla had said she left hers in to long, psshhh......not a chance, they were perfection!  My measurements and such may not be the same as hers but I got the whole idea and made them to share with you. 

I like the idea of the Italian style, I served mine with a little pasta and that heavenly sauce that took on the roasted pepper flavor, was nectar from the Gods.  It tasted VERY much like my Roasted Tomato and Red Pepper Marinara.  It was like a meatball, in a smooshy pepper, on some pasta, topped with this sauce, and my goodness was it a delight.

Make these, in your SLOW COOKER!!  I swear it is what this kitchen appliance was MADE for!

This recipe makes 6 peppers.  I used a couple of different colors, for interest.  But next time, I am sticking with green on this one, not generally what I would choose but they hold up the best in my opinion!

You will need:

2lbs lean ground beef
3/4 cup regular rice (not minute)
1 tbsp. Italian seasoning
1 tsp onion powder
1/2 tsp garlic powder
2 tsp salt
1/2 tsp ground black pepper
6 bell peppers
4-6 cups of your favorite marinara/spaghetti sauce

In a large bowl combine ground beef, rice, Italian seasoning, onion powder, garlic powder, salt, and pepper.  Get your hands in there, become one with your food!! Mix until completely combined.  Set aside.

To prepare your peppers, cut the tops off, just beneath the stems.  Use a spoon to scrape out the sides and membranes (the white stuff), rinse and repeat. 

Now start stuffing.  This will depend on size, but I had exactly the right amount of stuffing to exactly fill all 6 peppers.  You can take some, add some, whatever you need to do to fill your peppers. 

Spray the inside of your slow cooker with nonstick cooking spray, it just makes clean up easier.  Place the peppers in the crock pot, and pour over your spaghetti sauce.  Make sure each is topped with sauce and there is some standing in the bottom.  Put the lid on and cook for 4 hours on high or 6-8 on low.  Now by all means, don't cook these quite as long if you want a more crisp pepper.

Serve with some crusty bread, or pasta, or both!  These are a delicious version of stuffed peppers and I do hope you give it a try!

Thanks Kay for your recipe!  Love you toots!

ENJOY!

Cheeseburger Mac

Ok, truth time.  How many of you are fans of Hamburger Helper?  Don't worry, no judgment here, I use it sometimes as well.  So easy, quick and throw it with a veggie or salad and call it dinner right?   Back in the day we were one Hamburger Helpin' family.  Between practice for swimming, or football, dances, baseball, work, social lives, etc., it was just so dang handy and quick.  I wasn't as much of a cook as am I now back in those early days of marriage and family so we do the best with what we have, right?

Jump ahead to now.  I by no means am an ingredient princess.  I am guilty of rarely reading ingredients, but more and more often it is occurring to me to do so.  (baby steps friends, baby steps).  I mean, am I the only one who can't pronounce half the stuff on most ingredient lists?  I don't need preservatives, because I am making it fresh.  Does mine taste EXACTLY like Hamburger Helpers Cheeseburger Macaroni or whatever it is?  Heck no.  I think it is better!  I suppose if you want to change out the grated cheddar for Velveeta or something it might taste more like the cheese powder we all know and love.  (or don't love).  Notice mine isn't yellow/orange!  You can add your own spices, put own little spin on it.  How about some chili powder and Monterey jack cheese for a little "chili mac" inspiration?  I could go on and one but as a mom, I know how precious these one pot recipes are.  This fed 4 people just fine, but double it, if you have growing boys and girls and hungry parents!!

You Will Need:
1 1/2 lbs. ground beef
2 tsp. garlic powder
1 tbsp. onion powder
2 tsp. salt
1/2 tsp. black pepper
2 tbsp. butter
2 1/2 cups water
2 cups milk
4 1/2 cups short cut pasta of your choice (uncooked)
2 1/2 cups grated sharp cheddar cheese (or cheese of your choice)
1/2 cup grated parmesan cheese

In a medium pot, brown hamburger, adding in garlic, onion powder, salt and black pepper.  Drain ground beef if it gives off to much fat. 

Add back to your pot and add in butter, water, milk and pasta. 

Place a lid on the pot and bring to a simmer for the amount of time recommended on your pasta package.  Stir every couple of minutes to minimize sticking.  When the pasta is cooked, turn off the heat and add cheeses. 

Stir until melted.  Let sit a couple of minutes before serving. 

I hope you enjoy this one pot dinner.  I know as a mom, of a once busy child, how much these "one potters" are cherished!!

ENJOY!