Beef
This burger is a take on a hamburger I saw chef Michael Simon make and it is totally different from any burger that I have made before! This also came with mixed reviews from Robby and Jim! Jim felt it should have had less spicy sausage in them, but Robby on the other hand really enjoyed this burger and had his eaten in two minutes flat. I have to say I am siding with Robby on this one. I enjoyed it as it was but if you really wants to take this over the top you could certainly add some thick cut cooked bacon to the top…..just sayin! I also used about two cloves of Sean’s smoked garlic, but you can use any garlic you have or leave it out…but it really is tasty with the garlic!
INGREDIENTS
1 pound Jimmy Dean hot sausage
1 pound ground beef
2 cloves smoked or roasted garlic
Salt
Pepper
4 slices Monterey Jack cheese
Jarred mild banana peppers
4 hamburger buns (toasted or not)
Preheat your grill to medium heat. In a large bowl mix the hot sausage, hamburger, garlic, salt and pepper. Once the mixture is well combined, form the meat mixture into four patties. Add the patties to your heated grill and grill. When the burgers are almost done add one slice of cheese to each burger and continue cooking until cheese is melted and the burger is cooked through. Remove from grill. Place patty on top of the bottom side of a hamburger bun and top with mild banana peppers and mayonnaise if desired. Serve warm.
Enjoy!
My entire family really enjoys Mexican flavors. I use Mexican flavors in a lot of ways and this recipe just might be one of my favorites! This would be great for any party and certainly great for a Mexican holiday celebration! You can also make this with a lot of heat or just a little! We like heat, so mine packed a punch!
INGREDIENTS
1 pound ground beef
1 envelope of taco seasoning (low sodium)
1 can of Ro-Tel tomatoes with green chili’s ( you can get original, mild or hot)
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
12-15 Wonton wrappers
Toppings
Sour cream
Jalepeno’s (I like the ones you find in the jar, but you can certainly use thinly sliced fresh jalepeno’s)
Salsa
DIRECTIONS
Preheat your oven to 300 degrees. Spray muffin tins with non stick spray and take one wonton wrapper and place one wrapper in each muffin cup with the wonton wrapper coming up the sides of the tin. When you have all of your wontons in the cups lightly spray the wrappers with the non stick spray. Place in your preheated oven and bake until the tips of the wrappers are a light golden brown. (Mine took about ten minutes) remove from the oven and set aside.
Brown your ground beef in a medium size skillet and drain extra liquid when cooked through. Add the taco seasoning and the can of diced tomatoes (not drained) to the skillet and stir until combined. Add the American cheese and the Monterey Jack cheese and stir until the cheese is mixed through and melted. Remove the beef mixture from the heat and fill each won ton wrapper with some of your beef mixture. When the won tons are all filled you can put them back into the oven for just a few minutes to warm everything through. When warmed through remove from the oven and add your toppings. A little dollop of sour cream and or salsa and a ring of jalapeño .
Serve warm.
Enjoy!
It has still been chilly here in the northeast, but I could not help but fire up the grill! Some of my favorite recipes come from the grill and this is no exception. The marinade on this steak is so good that Jim’s mouth was watering before it hit the plate! I don’t eat a lot of steak, but this was very tasty!!
INGREDIENTS
1/2 cup of low sodium soy sauce
1/2 cup cooking sherry
3 Tablespoons honey
2 Tablespoons sesame oil
2 Tablespoons minced ginger
3 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
1 Top Round steak (any marinating type steak would work)
DIRECTIONS
Mix all of the ingredients together except the steak. Combine well. Add the mixture into a resealable bag in a glass dish. Add the steak and let marinade for 3-6 hours in the fridge. Remove steak from the bag/dish and when your grill is at a medium high heat go ahead and place the steak on the grill. Sear the first side of the steak, then turn to sear the second side. When both sides have nice grill marks turn your grill to medium heat and finish cooking to your desired liking. Remove from heat, let rest for ten minutes, slice and serve.
Enjoy!
This recipe comes from www.pioneerwoman.com
If you’re looking for another way to use up those holiday mashed potatoes, this just might be it. This is not your average shepard’s pie.This has ground beef and sausage you could also add some sliced zucchini as well, I did not add them as I did not have them on hand but next time I will! I added extra sausage for this one! This is a recipe that needs to be made ahead of time. I made this the night before I was going to bake it and it made for a very easy dinner, add a salad and you’re done!
INGREDIENTS
3/4 cup shredded italian cheese blend cheese
2 cups mashed potatoes
8 ounces lean ground beef
8 ounces ground sweet italian sausage
1/2 cup chopped onion
1 14.5 ounce can of diced tomatoes undrained
1/2 of a 6 ounce can of tomato paste
ground pepper
paprika optional
DIRECTIONS
Stir half of the cheese into the mashed potatoes and set mixture aside. In a large skillet cook ground beef, sausage and onion until meat is browned and onion is tender. Drain off any fat. If you were going to use zucchini now would be the time to add it (about two cups). Add tomatoes, tomato paste and pepper into meat mixture and bring to a boil and simmer about 5-10 minutes.
Put the meat mixture in to your round baking dish and spoon mashed potatoes over the top, sprinkle with the remaining cheese and paprika if desired. cover with plastic wrap and chill for at least 4 hours but up to 48 hours.
Preheat oven to 375. Remove plastic wrap, cover with aluminum foil and bake for 35 minutes. Remove foil and bake uncovered for 5 more minutes. Let stand for five minutes before serving.
Enjoy,
This chili recipe is A huge family favorite. Sweet flavor from the baked beans and Heat from the ground beef! I brought this to the Ormond Family reunion last weekend and I heard “this chili is AWESOME” multiple times! People were having it on their hamburgers and hot dogs and some just had a big bowl with some tortilla chips! This makes a BIG batch. It will feed the Ormond’s, a small army or your local fire department! No matter who gets this they will love it!
INGREDIENTS
2 pounds ground beef
1/4 cup water
1/2 teaspoon to 3/4 teaspoon cayenne pepper. Make it as hot as you like, taste as you go.
2 packet’s medium spice chili seasoning, low sodium, (I use a gluten free brand)
2 cans diced tomatoes (do not drain)14.5 ounce
1 medium onion, diced
2 (28 ounces of original Bush’s Baked Beans
2 tablespoons of Dijon mustard
3/4 cup real maple syrup
2/3 cup ketchup
1/2 cup molasses
1/2 cup packed brown sugar
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees. Combine diced onion, beans, mustard, maple syrup, ketchup, molasses, brown sugar, salt and pepper. Pout into a 9×13 baking dish, cover with foil and bake for one hour. Remove foil and cook for 35 more minutes. In a large stock pot, add your ground beef and cook through crumbling the beef as you go. When it it almost cooked through drain the fat from the ground beef and add the chili seasoning and water. Add the cayenne pepper a little at a time and taste as you go and get the desired amount of heat.mix well. Add the two cans of tomatoes, mixing well. When the beans have finished cooking, add the beans into the ground beef mixture and mix well. Remove from heat and serve warm.
Enjoy,
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