I have finally found a burger that I just want to eat all the time. And I’m not normally a big burger person! These French Onion Soup Burgers are everything a burger should be!
French Onion Soup Burgers
They’re juicy and super flavorful and can I just say Caramelized Onions and melty Provolone or Gruyure and an Onion Bun just to drive those flavors home? Do I even need to say anything else?
Ok, guys, here it is, after the post on the Instant Pot Brown Rice to go in the Greek Brown Rice Salad & then the Greek Brown Rice Salad, to enjoy with the Spicy Beef & Feta Skewers, and now, finally, the Spicy Beef & Feta Skewers are here! Yeah, baby. It’s like the house that Jack built! Luckily, it’s worth it and all the components of this meal are pretty quick and easy.
Spicy Beef & Feta Skewers with Greek Brown Rice Salad (made with Instant Pot Brown Rice)
I thought I might have made a new invention when I made my Unstuffed Egg Roll Skillet Dinner not too long ago. See, I was going to make Egg Rolls, but for some reason, I was just ravenous.
Unstuffed Egg Roll Skillet Dinner
By now we’ve all heard of Beer Can Chicken, haven’t we? Now we have Beer Can Burgers! Yes, yes, yes, please! Yes to a burger wrapped in bacon and filled with awesome deliciousness. Including cheese. Ya gotta have cheese in these! These are going to be perfect for Fourth of July or Father’s Day or anytime you want a burger extravaganza!
Beer Can Burgers- this one is Jalapeno and Pepperjack Cheese
I have a thing for Cabbage Rolls and try to make a pan of them every year. This year, though, I decided to “roll” all those flavors into Instant Pot Cabbage Roll Soup, instead. No worries if you don’t have an Instant Pot because the stove-top instructions are here, too.
Instant Pot Cabbage Roll Soup
Here’s a recipe that I made awhile back when I was at the folk’s but didn’t post before. Now that it’s December, I thought this Italian Stuffed Meatloaf would be a perfect “something” different for a winter weekend meal!
Italian Cheese Stuffed Meatloaaf
Some of you might remember I made a one pan Porcupine Skillet Dinner a few weeks ago. It was surprisingly good. It inspired me to see if I could do the same thing with a Mexican style meal. And so my Easy Taco Skillet Dinner was born.
Easy Taco Skillet Dinner
Ok, I love to cook. “Obs” as some of my young friends would say. Or I wouldn’t have a food blog. But sometimes you want something you can toss together with your eyes closed. Something simple and fast and easy – and maybe nostalgic? That’s where this Porcupine Skillet Dinner comes in.
Skillet Porcupine Dinner =so fast, so easy and fun to tinker with
I grew up in the Midwest in the 60’s eating various and assorted “loose-meat” sandwiches, mainly Maid-Rite Sandwiches or as they are sometimes called Tavern Burgers. I never heard the word Sloppy Joe until I was an adult and moved away, and then no-one seemed to know what a Maid-Rite was!
This is the old family, Church Cookbook recipe for the Maid-Rite made with Campbell’s Chicken Gumbo Soup.
Ok, so do you ever fall in love with a dish at first sight? I did, and these Thai Beef Rolls called to me from the moment I first saw them until I had them on my plate. Heck, there are a couple still in the fridge and they just won’t be quiet! Shush now, I already ate too many of you!!
Grilled Thai Beef Rolls with Sweet Chili Sauce
Meatloaf is a huge favorite with my folks. And with just about everyone, I think, once fall hits. But who has time to wait for a meatloaf to bake when there’s a zillion things going on?
Mexican Meatloaf – flavorful but not too hot – but that sauce is another matter! It’s spicy, tangy deliciousness!
Those of you who know me know I’m kind of a sucker for Mexican food. Or Southwestern. Or Tex-Mex. When I saw these old school Tex-Mex type enchiladas pop up in an email from the New York Times, I was all over it. Enchiladas con Carne from El Real Tex-Mex in Houston.
Enchiladas con Carne from El Real Tex Mex in Houston
Unless you grew up around Mexican food, chances are your first introduction to it was probably the ground beef taco. And maybe you make them for your family – they’re fast, easy & everyone seems to love them from kids to kids at heart. I make a few different kinds of ground beef tacos, but these are our fave.
Our Family’s Favorite Tacos
This really is an old-school classic meatloaf. Just plain cookin’ & hardly anything to the making it of it at all. It’s one of those recipes that really makes you appreciate the taste of FOOD.
Quaker Oats Classic Meatloaf
These pretty little meatballs with a bit of a Korean kick & a sweet/spicy glaze are just fun, fun, fun. They’d also be great for game day or an appetizer at any party – but can I just mention Super Bowl?! It’s coming right up and you’ll want these. Even if you don’t know you do, yet, you’re gonna want them!
Spicy Korean Meatballs
I think cooks must be divided into two camps when it comes to Lasagna. Those that toss it together with no problem (and yeah, I’m jealous of them) and those that think, “Yeah, it’s great, but it’s a production and the mess!” That’s me. Love Lasagne – hate making it. Raise your hand if you’re with me, here!
Skillet Lasagna
I know I’ve said I don’t really “get” casseroles! Cook a bunch of good food, mix it together and recook it! But even I get how nice it is to pull a pan of hot, bubbly, and cheesy deliciousness out of the oven, plop it on the table and call “Dinner!” And this Sloppy Joe Casserole qualifies!
Sloppy Joe Casserole
Sloppy Joes. I don’t know if I ever used a recipe for the basic Sloppy Joe. They always seemed to come from standing in front of the fridge and rummaging through the cupboards as the clock struck five and I was wondering what to make for dinner!
Essential Sloppy Joe
Can a person have too many pasta recipes? Possibly, especially if you’re on a budget. It’s almost too easy to turn to pasta dishes, so when I do make one, I try to make it the best! You’ll love this warm and comforting dish loaded with fresh mozzarella, Italian sausage and for a healthier twist, ground chicken or turkey. Use ground beef if you’d rather, though.
Cheesy Pasta Bake – The Best! With Italian Sausage, Fresh Mozzarella and Wine!
When I mentioned I wanted to make Stuffed Peppers for dinner, my Stepmom reached into the cupboard and pulled out her book – she had three or four recipes, but we settled on this one, on a small handwritten card. I called these “Old World” because of the allspice and raisins, a flavor combo familiar to me from passed down recipes on the German side.
“Old World” Stuffed Bell Peppers
Goulash is an old American standby dish from pantry ingredients. Wikipedia notes Goulash celebrated its 100th birthday last year, being published in cookbooks as early as 1914. Simple, tasty, cheap and filling, Goulash is familiar to generations of Americans. Talk about comfort food!
Classic American Goulash sometimes called Macaroni Beef or Chili Mac.
This spectacular salad, the Taphouse Salad with Roasted Tomatoes Mushroom Smashburger, was stolen – or at least the idea of it was. This is my version of a Taphouse Salad, inspired by a beer pub in Sioux Falls, Taphouse 41. First of all, I never would have thought to order such a thing – my Dad did. Then I salivated over his meal while I ate mine. Bless his heart, he did give me a little tidbit here and there.
Taphouse Salad with Roasted Tomatoes, Mushrooms and a Smashburger
There’s something about a Smashburger. They have this crusty, griddled outside and they’re tender & juicy, inside. If you love Smashburger, you’re going to love these Copycat Smashburgers Home Style.
Copycat Smashburger Home Style
Awhile back I posted a bit of a cheater’s recipe for the Black Pelican’s Citrus Rosemary Brined Chicken. I saw it on Diner’s Drive Ins and Dives and just had to recreate it. When I made it, I simplified things just a bit; I used a boneless breast and served it with the Vegetable Saute. It was fantastic.
Demi-Glace
Here in the States, we have a dirty little secret. You won’t often hear it spoken of, but It seems like all of America is in love with meatloaf – even vegetarians and vegans find ways to duplicate this homey dish, and I’m seeing meatloaf making its appearance on pub & restaurant menus.
Steakhouse Meatloaf
The Juicy Lucy (or Jucy Lucy), the iconic cheese stuffed burger, is a Minnesota thing, you betcha! Two rival Minnesota bars, Matt’s and the 5-8 Tavern have been making these for decades, but recently the cheese stuffed burger has gone all gourmet and with good reason. There’s something about a great crusty burger with an ooey, gooey, cheesy filling that just puts all other cheeseburgers to shame.
Juicy Lucy – The ultimate cheese stuffed burger – btw – never cut in half! For display purposes only!
An old family favorite, long-buried away in my box, a great price on ground beef inspired me to pull out this recipe for individual meatloaves with a little Asian flair. It is a crazy cultural mix up but the results are outstanding! A gorgeous, crusty exterior hides away the moist interior and the little gingery/soy kick lends a subtle teriyaki flavor – not a sweet teriyaki, but something more reminiscent of a Japanese teriyaki.
Individual Asian Inspired Meatloaf
I seem to be getting nostalgic in my “dotage” and have been leafing through my recipe box; hello, old familiar friends! I had to dust off this Cook’s Illustrated/Pam Anderson’s Meatloaf, long a family favorite – and the best part of all is the sauce. Oh, that sauce! Double it, triple it, bathe in it, I don’t care, just make the sauce.
Cook’s Illustrated Meatloaf
This is my “go to” recipe for meatloaf and I’ve been making it for years. It’s always moist and flavorful and cuts like a dream. My son goes nuts over this every time I make it! After all, what’s better than an old-fashioned Meatloaf, potatoes, and your favorite vegetable?
The original recipe had a lot of thyme. We really didn’t care for the way it hijacked the flavor or for the bacon on this, either. The bacon itself was ok, but the way the flavor seeped into the loaf was bizarre. It’s one of those “sounds better than it is” ideas. The instructions are there if you want to go for it.
The original recipe calls for meatloaf mix – I actually like this best made with a mixture of ground beef/ground pork instead of the hard to find meatloaf mix (a third each of ground beef, pork & veal) or all ground beef. The pork adds a lot and keeps it nice and moist.
Cook’s Illustrated Meatloaf
If you’re looking to speed along dinner, try baking your meatloaf in little free-form oblong football shapes or use a muffin pan. It cuts the baking time down considerably! I’d go about 30 to 40 minutes for a football shape & 20 to 25 for a muffin shape.
If you really want to maximize your time, double and freeze a meatloaf before baking. Meatloaf freezes very well. Line a loaf pan with plastic wrap (let it hang well over the sides), then pack in the meatloaf. When frozen, remove from the pan, use the overlapping plastic wrap to cover it well, then wrap a second time with foil.
Meat Loaf Sandwich, using our adapted Cook’s Illustrated Meat Loaf
From a frugal standpoint, try to eke out two meals from this meatloaf. Meatloaf isn’t “cheap” to make and this one ran about eight bucks with sales priced ingredients. (Warning: it’s so good you might have to fight to set aside a bit.)
My fave way to bring meatloaf back to the table a second time is a meatloaf sandwich: A slice of cold meatloaf, yellow ballpark mustard, lettuce, onion and pickle, and a good slathering of the incredible sauce. It makes me happy just thinking about it. 🙂
You’ll want to make this meatloaf with sales priced ground beef, obs, but shave off a few bucks by using the ground beef/ground pork combo. Ground pork can be hard to find and pricey. Pick up pork loin (for a leaner option) or shoulder (for a moister option) up at a low (89 to 99 cents a pound) cube & pulse in your food processor. It’s the freshest and best tasting ground pork, ever.
Cook’s Illustrated Meatloaf
Adapted from a Cook’s Illustrated/Pam Anderson recipe, this meatloaf is the pinnacle of Classic Meatloaf!
Glaze:
Glaze has been doubled. Divide into two portions, 1/2 for glazing and 1/2 for serving.
Mix all ingredients, set aside. May be warmed briefly in the microwave if your sugar has hardened and doesn’t mix in.
Meatloaf:
Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
Mix eggs with salt, pepper, mustard, Worcestershire, Tabasco or hot sauce, and your choice of milk, buttermilk or yogurt.
Add egg mixture to meat in a large bowl, along with either crackers, oatmeal or bread crumbs, & the cooked onions and garlic; mix lightly with fingertips until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional dairy, a couple of tablespoons at a time, and continue mixing until mixture stops sticking.)
To make in a free-form loaf: Cover a portion of a wire rack with foil a little larger than the formed meatloaf will be (use a sheet of foil the length of the roll, and width of about 8 inches); prick foil in several places with a fork so excess grease can drip down. Place a rack on a shallow roasting pan lined with foil for easy cleanup. Turn meat mixture onto foil-lined rack and pat mixture into a loaf approximately 9 by 5 inches.
To make in a loaf pan: Place meatloaf mixture in loaf pan but pat into shape so it has a rather high dome and is flat for 1/2 inch around the edges. This will allow the glaze to cook nicely on top. When the second coating of glaze is ready to go on, you will probably want to pour off any accumulated fat into a can or container, (refrigerate to harden to make it easy to dispose of) which is a messy proposition but worth doing.
For both baking methods:
Brush loaf with 1/2 of the glaze set aside for glazing then bake for about 30 minutes. Remove carefully (I drain grease if using a loaf pan) then gently add the remainder of the glaze without disturbing the first coat.
Return to oven and bake until the loaf registers 160 degrees, about 30 to 40 minutes longer. (1 hour to an hour and ten minutes total.) Cool for at least 20 minutes – it really does make a better meatloaf. Slice and serve with reserved sauce, if you’ve doubled.
To use bacon:
To use bacon on this recipe: Use the foil on rack method of baking. Form loaf, then brush with 1/2 of the glaze. Top with the bacon (going over the short sides across the loaf) overlapping each slice slightly. Tuck any excess under the loaf.
No need to saute the onions: place oil and onions in a small, microwave-safe container and microwave for about 2 minutes, covered.
