Burgundy Beef

Mmmm...burgundy beef. Yummy! Sounds great to me. We had some friends stay with us & she made this for us for dinner one night. I was good, a keeper in our book.

2lb Stewing beef
1 can French Onion soup
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1/2 cup of Burgundy (or any red wine)

Place everything into Crockpot and mix. Cook on high for 4 hours (or use 4 hour setting if you have one). This can also be made in a casserole dish in the oven (bake for 3 hours at 350). Tastes great over egg noodles, rice or mashed potatoes. Don't forget your crusty bread.

Chicken Caesar Wraps

Well, sorry for no picture, but you can get the idea, if you go & look at the gyro burger. Once again, meat free dish. It was good, but not super filling. I needed more than 1 to fill me up. Would be good with real chicken too!

Serves 2

2 frozen BOCA Meatless Original Chik'n Patties or the spicy ones would probably be good too.
Caesar Dressing
lettuce
Flat bread or pita bread

COOK patties as directed on package. CUT patties into strips; place on pita bread. Top with lettuce & however much caesar dressing you want.

Gyro Burgers

Well, for use finding recipes that are meat free to use during lent is hard. You can't just say, "well, lets cook up some fish" since I cant eat it. So, when I ran across this recipe. I wanted to give it a shot. I am glad I did. It was really good. I wouldn't say it was the most filling dish (probably could have eaten 1.5), but the flavors are good! Chips, onion rings or tater-tots make a great addition to this.


Serves 4
4 frozen BOCA Brushetta Burgers
1/2 cup Sour Cream
1 clove garlic, minced
4 foldable pita breads or flat breads
2 plum tomatoes, sliced
1 cup shredded lettuce
1/2 cup chopped cucumbers
1/4 cup crumbled Feta Cheese

HEAT grill to medium heat.

GRILL burgers 8 min. or until cooked through (160ºF), turning after 4 min.

MEANWHILE, mix sour cream, garlic and cucumbers until blended.

CUT burgers in half. Top pitas with tomatoes, lettuce, cucumber cream sauce, burgers and cheese; fold in half.

Guaca-Macaroni

Another one of those recipes where the name intrigued me, so I had to try. Its an interesting recipe. Worth trying & I thought it tasted even better reheated for lunch the next day. Of course we topped it with diced jalapenos.

Serves 4-6

1 pound lean ground beef
1/2 cup onion diced
1 can diced tomatoes with green chilies
1 small can diced green chilies
1/2 cup sour cream
1 cup guacamole
1/2 pound macaroni
1/3 teaspoon cilantro

Heat water on high in a large saucepan for pasta.
Brown ground beef with onion in a skillet over medium heat.
Add macaroni to boiling water and continue cooking on high heat. Stir.
Drain off fat from beef mixture
Add sour cream and guacamole to skillet. Stir to mix.
Add tomatos & diced chilis and reduce heat to medium-low.
Drain and rinse macaroni and add to skillet.

Spinach Dip Soup

Well, this lent I have been looking for new recipes to try. Something different, so when I ran across the name of this recipe, I had to put it in my "to try pile". Please see note at bottom of recipe about the bread bowls.

Serves 6

1/4 cup butter or margarine
1 medium onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 1/2 cups chicken broth
1 container (16 oz) spinach dip
1 jar (12 oz) sliced roasted red bell peppers, drained, chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
3/4 cup shredded Parmesan cheese (3 oz)

In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter, stirring occasionally, until tender.
2 Stir in broth, spinach dip, roasted peppers and spinach; cook until thoroughly heated. Top each serving with cheese.


Now, I made my own bread bowl for this recipe & if your up for a small challenge I say go ahead & try it. I will warn you...the bread recipe is really easy! However, if you don't have time to make your own bread bowls, you can either put it in a bowl or you can make your own bread bowls out of the pillsbury french loaf. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray (or for easy clean up, line sheet with foil). Remove dough from can. Cut loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls, or pull out the bread leaving a little in the bowl. Use bread that has been pulled out to dip into soup. Place each bread bowl on individual serving plate & fill with soup.

Pulled Pork Green Chili Enchiladas

So, Jon smoked a couple of pork butts the other day & we froze most of the meat to heat & eat for a later time. We were munching on pulled pork sandwiches and we were both getting tired of it. So, before we threw out the pork, I thought I would try something a little different. I just made a small batch, one enchilada each for dinner, and one to eat the next day for lunch.
PS- I forgot to take a picture of this one- sorry!
Servings- 4


About 2 cups pulled pork
1 large can green chili's (drained)
1 can green enchilada sauce
1-8oz bag of Mexican cheese (divided, I also added a couple of crumbled slices of pepper jack cheese
Flour or corn taco shells

Mix the pork, green chili's, and about 1/2 the bag of cheese together in a bowl. Place filling in the middle of your shell (I used flour taco shells (4). Place in a sprayed pan & pour 1 can green enchilada sauce over the top. Bake at 350 for 15 minutes & then top with remaining cheese from bag & bake 15 more minutes.

Rarebit Smash Burgers

So, on this rare occasion I got to watch Rachel Ray. She had made these burgers that looked so tasty & let me tell you, they were. They were very moist & flavorful. We weren't a big fan of the potatoes, so when we make them next time, we will skip the potatoes. Now, while this recipes calls for bacon, you only use the fat to fry the potatoes in it. We thought that was a waste of bacon & crumbled it on top of the burger & potatoes.

Serves 4

2 large Russet potatoes
EVOO, for the pans
4 slices bacon, cut into 1/2-inch pieces
Salt and freshly ground pepper
1 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 clove garlic, finely grated or pasted
2 tablespoons prepared horseradish
4 tablespoons chopped fresh parsley
Splash of half-and-half or whole milk
2 pounds 80-percent ground beef (if you grind your own, use 1/2-pound each skirt steak, brisket and sirloin)
About 3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon cayenne pepper or 2 teaspoons hot sauce
1 small white or yellow onion, very thinly sliced
1/2 cup Irish stout, such as Guinness
1/2 pound sliced Cotswold or extra-sharp yellow Cheddar
Brioche or potato rolls, lightly toasted
Bread-and-butter pickles, for topping
Watercress, for topping

Directions

Peel the potatoes, then slice into thin wedges or cut into 3/4-inch dice. Heat a skillet over medium-high heat and add a drizzle of EVOO. Add the bacon and cook until crisp, then drain on a paper-towel-lined plate. Add the potatoes to the fat in the skillet and season with a little salt and lots of pepper. Cook until browned, 5 to 6 minutes. Cover with foil and cook for 5 minutes. Remove the foil and cook until crisp, 7 to 8 more minutes.

Mix the sour cream, chives, dill, garlic, horseradish, 2 tablespoons parsley and half-and-half or milk in a small bowl. Season with salt and pepper.

Mix the beef, Worcestershire sauce, dry mustard cayenne or hot sauce and the remaining 2 tablespoons parsley in a large bowl. Sprinkle with salt and lots of pepper.

Heat a cast-iron skillet or griddle over medium-high heat. Brush with oil, then add the beef mixture in 4 loose balls of equal size (do not shape them with your hands). Flatten with a spatula into 3/4-inch-thick patties. Scatter the onion slices over the top and press in with the spatula. Cook for 3 minutes, then flip and press the onion into the patties. Cook for 2 more minutes. Douse the pan with the beer and lay the cheese over the patties. Cover and cook until the cheese melts, about 1 minute.

Serve the burgers on the rolls with pickles and watercress. Drizzle the horseradish sauce over the potatoes and serve on the side.