This hamburger casserole was so easy and you can add whatever condiments you want just as you would a hamburger. I added some pickles and both Jim and I thought it was just what this dish needed for that little extra flavor. I also added dairy free cheese for Robby because of his ongoing belly issues as he is currently not eating gluten or dairy. You can add whatever cheese you like. And use any gluten free pasta you like. If I did not tell anyone this was gluten free, I’m not sure anyone would have known.
1 pound ground beef
1 Tablespoon olive oil
2 small white onions, chopped
1 Tablespoon minced garlic
8 ounces tomato paste
1 can diced tomatoes (15 ounce)
3-4 cups gluten free pasta, cooked al dente
2-4 Tablespoons yellow mustard
Pinch of salt
Pinch of pepper
1/4 cup cheddar cheese or your choice of cheese
Any condiments of your choice
In a large saucepan on medium heat add olive oil, brown the onion and garlic. Add ground beef and cook until ground beef if cooked through. Drain any grease from pan. Add tomato paste, diced tomatoes, cooked pasta and stir until heated through. Stir in mustard, cheese, salt and pepper. Add your topping and serve warm.
This recipe can be found at www.veggiebalance.com
I made this for a family gathering and everyone really enjoyed them! One of our family members has been having belly issues. I won’t get into the details but this can easily be made gluten free and served with gluten free tortilla chips instead of on a bun. I have been surprised with how simple it is to make recipes gluten free, well minus the bread part! Anyway, these are sweet and slightly tangy, simple to make and great to re-heat for leftovers! This was easy to double for a group as well! No canned sloppy joe mix happening here!
1 pound ground beef
1/2 cup chopped celery
1/3 cup chopped onion
2 Tablespoons chopped green peppers
1 cup ketchup
1/2 cup chili sauce
1 Tablespoon sugar
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
2 teaspoons ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hamburger buns split
In a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender, drain excess liquid in the pan. Stir in ketchup, chili sauce, sugars, vinegar, mustard, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Serve on buns.
The calendar says spring but we are having some serious weather issues in NH! One day it’s snowing the next it’s 50 degrees! I usually make this kind of dish on a cold snowy day. Although it’s spring it was snowing when I made this! Welcome to NH! This recipe comes from Martha Stewart, so I knew it was going to be good and it was…very tender with lots of flavor! A delicious comforting dish. I served this with a side salad and garlic mashed potatoes.
5 Tablespoon vegetable oil, divided
4 pounds bone in beef short ribs, cut into 3 inch pieces (8-12 pieces total)
1 yellow onion, cut into wedges
3 garlic cloves, peeled and smashed
10 sprigs of thyme
1/4 cup flour
3 cups pomegranate juice
1 cup dry red wine, merlot
1/2 cup pomegranate seeds for serving, optional
Preheat the oven to 275 degrees. In a large heavy pot with a tight fitting lid heat 2 Tablespoons of oil over high heat. Season short ribs with salt and pepper. In batches brown ribs on all sides. Transfer ribs to a plate, pour off oil and scrape to remove loose bits out of pot. Reduce heat to medium-high and add the remaining 3 Tablespoons of oil to the pot. Add onion, garlic and thyme. Cook scraping up any browned bits with a wooden spoon until onion is soft. About five minutes. Add flour and stir to coat. Whisk in pomegranate juice and wine, bring to a boil stirring frequently. Return ribs to pot, cover and transfer to the preheated oven. Bake until the ribs are easily pierced with the tip of a paring knife. About 3 hours. With a slotted spoon, carefully transfer ribs to a large platter. Strain liquid into a fat separator, let sit briefly and return to pot discarding the fat, or skim fat off with a spoon. Bring to a boil over medium high heat and cook until reduced to a sauce like consistency, 10 minutes. Strain through a fine strainer, season with salt and pepper and pour over ribs. Garnish with pomegranate seeds if desired.
This is another terrific recipe from“The Chew”
but this recipe comes from Daphne Oz. I made a number of finger foods on New Year’s Eve and this is one of the recipes I made. This was so simple to make and had that sweet and spicy combination that we love so much. The ketchup and honey bring the sweet and the Sriracha brings the heat to the dish! I would say the most difficult part of this recipe is slicing the flank steak really thin. That’s why I asked my butcher to do it and he was more than happy to do so!
NOTE: 1/2 pound of flank steaks makes about 12 skewers depending on how thin the meat is sliced. You can easily double or triple this recipe. You will need wooden or metal skewers. If using wooden skewers, soak them in water for 20 minutes so they do not burn under the broiler.This can also be prepared the day before a party and place skewers into the broiler before guests arrive.
1/2 pound flank steak, thinly sliced against the grain
3 Tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 Tablespoon dark brown sugar
3 cloves of garlic, minced and peeled
1 teaspoon toasted sesame oil
1 lime, cut into wedges for serving
1/4 cup ketchup
1 Tablespoon honey
1 teaspoon Sriracha
1/2 teaspoon salt
Pepper to taste
In a medium bowl, mix 1 Tablespoon of soy sauce with the cornstarch until it is completely dissolved. Add the remaining soy sauce, brown sugar, garlic and sesame oil. Add the beef to the mixture, turn to coat the beef. Cover and refrigerate for 20 minutes or overnight.
For the sauce- in a small bowl whisk together ketchup, honey, Sriracha, salt and pepper.
Line a baking sheet with foil, remove the steak from the marinade and blot dry with a paper towel. Thread one piece of meat onto each skewer and set them on prepared baking sheet.
Adjust the oven rack so that is about 3 inches from the heat source and preheat the broiler to high. Brush both sides of the skewers with the sauce and broil skewers for about 3 minutes (could be longer depending on the thickness of the steak). Turn the skewers and broil another 3 minutes or longer. You want the beef to be browned and cooked through. Serve beef skewers warm with lime wedges.
If you have followed me only for a short time you know how much I love the show “The Chew” with Clinton Kelly, Daphne Oz and celebrity chefs Michael Symon, Mario Batali and Carla Hall. I have this show on my DVR so I don’t miss it!! Over the holiday I made three recipes that I saw on the show and I have to say, I loved all of them! This particular recipe comes from chef Michael Symon and we just loved these meatballs! I served them over egg noodles, but you could also serve them as is, with mashed potatoes. If you are entertaining after you cook them and make the sauce, place in a slow cooker and serve as an appetizer. This became a family favorite after just one bite!
2 Tablespoons butter
1 small yellow onion, peeled and minced
2 cloves of garlic, peeled and minced
2 cups white bread, finely diced
1/2 cup of milk
1 pound ground beef
1 pound ground pork
1/2 cup Panko bread crumbs
1 teaspoon fresh grated nutmeg
2 large eggs, slightly beaten
1 1/2 Tablespoons kosher salt
1 Tablespoon olive oil
2 cups mixed mushrooms, cleaned and stems removed (shiitake and cremini, thinly sliced)
1/3 cup all purpose flour
3 cups low sodium beef broth
1 Tablespoon Worcestershire sauce
1/4 cup sour cream
Salt to taste
Pepper to taste
Preheat oven to 400 degrees. Preheat a sauté pan over medium heat and add the butter, onions and garlic. Cook stirring occasionally until the onions have softened and start to brown slightly. Season with salt. Pour into a large mixing bowl and allow to cool. In another bowl add the bread and pour the milk over the bread, soaking the bread. When the bread has soaked up the milk strain the liquid out of the bread and set aside. When onions are cooled, add the ground beef, ground pork, soaked bread, bread crumbs, nutmeg, eggs and salt. Stir to combine and season with pepper. Roll about 2 Tablespoons of the meat mixture into round balls and place on a foil lined baking sheet. When you have rolled all of the meat mixture, place in the oven and bake until almost cooked through about 20 minutes.
For the sauce-
Preheat a large sauté pan over medium high heat, add the olive oil and 1 Tablespoon of butter. Add the mushrooms and cook until golden and crisp. Add the remaining butter and once that has melted add the flour and stir to combine. Slowly whisk in the beef stock trying not to break up the mushrooms too much. Bring the mushroom mixture to a gentle boil, reduce heat to a simmer, stirring occasionally and cook for about 20 minutes. Season with salt and pepper add the Worcestershire sauce and whisk in the sour cream. When the meatballs are done baking add them to the gravy to finish cooking, just a few minutes.