Tag: beef

Sausage Stuffed Peppers

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Bell peppers and I have had a tumultuous past.  As a kid I hated all of them, but someone once told me that every 7 years your taste buds change.  In my case this is definitely true.  I still don’t care much for the green bell peppers, but the red, orange and yellow ones are super sweet and really lovely.  I think one of the reasons for my aversion to bell peppers started when I would try to eat the traditional stuffed bell pepper, over cooked mushy green bell pepper with some pretty bland ground beef, rice and tomato sauce… Now that I have an appreciation for this fine vegetable and we are in the time of year that they are popping out of people’s gardens across the nation, I decided to give the bell pepper the status it deserves.  So, I created the Sausage Stuffed Pepper!

In this beautiful little pepper you will find not only lean ground beef, but hot Italian sausage, brown rice, onions, tomato sauce and my secret ingredient… Swiss cheese.  I decided to keep the ingredients super simple and let the sausage do most of the work for me.  It’s a super simple and delicious dinner to get on the table to spice things up.  And as a mom, I have to tell ya, I love it when a fully balanced meal is all in one tidy package like this.

Now, my husband is still at odds with the poor little bell pepper, so I simply took some of the filling and placed it in an individual casserole dish for him.  If you have pepper haters in your life or just want to try something different, this filling can be placed in a hollowed out zucchini, eggplant or ooooo spaghetti squash, yum.  It’s super versatile and easy to work with.  Give it a try!

The recipe I am going to go through with you is for my small family, so I am only making three peppers and a small casserole as I mentioned… but, you can absolutely double or triple without a problem… You could even double and freeze half if you like…

Start with some lean ground beef, the sausage will provide plenty of fat. I use half a pound. Start this sauteing in a large skillet over medium heat.

Then I used three hot Italian sausages… If you don’t care for spicy food, you could certainly use mild, it will be super yummy too!

I cut down the side to remove the casing.

Give one medium onion a medium dice.

This is a small can of plain tomato sauce. You will use half now and half when you bake and serve.

You’ll want to shred up about a cup for the filling.

then you’ll want to shred up some more for the topping.

Brown up your ground beef while breaking up and browning your sausage meat.

Add your onions right in while you are doing this.

Let them get all nice and brown and lovely in the pan.

Add in about a cup and a half of cooked brown rice. (this is great to do when you have left over rice from dinner the night before… you might even cook a bit extra if you know this is your plan… saves you a step)

Once all combined, I like to transfer to a bowl to cool it a bit. If you want to stick to the pan, that's fine too, less dishes.

Once all combined, I like to transfer to a bowl to cool it a bit. If you want to stick to the pan, that’s fine too, less dishes.

Add in half a small can of tomato sauce.

Combine.

Then add in your cup of cheese and mix in… if your mixture is super hot, you will have to work quickly here so that the cheese doesn’t all clump together.

Once combined, just taste for salt and add a pinch of salt and fresh cracked black pepper.

Here are my peppers, aren’t they pretty? Notice, I left out the green 🙂

You’ll want to cut off the top and remove the seeds from both top and bottom. I try and cut just the very top so there is lots of room for stuffing.

They are all ready, you don’t need to do anything to the insides other than remove those seeds.

Now to prepare the baking dish, I put in some olive oil. (This baking dish I am using is stone, if you are using a metal baking dish, be sure to really coat with a non-stick cooking spray or a bit more oil)

And about half of what is remaining in that small can of tomato sauce… I like to reserve some for serving.

Place the peppers in the pan standing up.

Fill each one evenly.

It’s great if you over stuff a bit.

Then top with your remaining cheese. Pile it on, don’t be shy.

Pop the top back on and it’s ready to go into your preheated 350°F oven for about half an hour. (I like my pepper a bit on the firm side and the filling is fully cooked so that’s just really getting heated through. If you like a softer pepper, go for 45 minutes, etc, until you get the pepper to the consistency you like)

And this is what you get when they come out of the oven… Still firm enough to stand up and hold the filling and heated to perfection.

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Recipe for Sausage Stuffed Peppers:

(serves 3-4)

1/2 lb. lean ground beef

3 Hot Italian Sausage links, removed from casing

1 medium onion, diced

1 1/2 cups cooked brown rice

1 small can tomato sauce, divided

1 1/2 cups Swiss cheese, shredded

3 bell peppers, seeded

kosher salt and fresh cracked black pepper to taste

1 Tbs. olive oil

Directions:

Preheat oven to 350°F.

In a skillet brown the ground beef, sausage and onion over medium heat.  Once fully browned and onions are soft, add in cooked brown rice. Combine and transfer to a mixing bowl for easier handling.  Add in 1/2 can of tomato sauce.  Combine.  Add in 1 cup of shredded cheese.  Combine.

Prepare peppers by cutting off the top and removing the seeds from the top and bottom.  Prepare a baking dish by adding in the olive oil and 1/2 of the remaining tomato sauce.  Spread.

Add filling to each pepper, overstuffing if possible.  Top with remaining cheese.  Add on the top of each pepper.  Bake for 30-45 minutes uncovered.

Serve with remaining tomato sauce, Enjoy!

*This is a gluten-free recipe.

Beef Burrito Casserole with Pico de Gallo

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I love a good burrito, but I must confess, I don’t always have the time to make each one out separately.  Sometimes, it’s just easier to throw it all together and make what is essentially one giant burrito… A Beef Burrito Casserole!

Filled with fresh veggies, lean ground beef, protein packed beans, cheese, brown rice and whole wheat flour tortilla, you’ve got everything thing you need to make a balanced meal in one 9×13″ casserole dish!  And all in under 30 minutes from start to finish!

Top this plate off with a dollop of sour cream and a nice fresh Pico de Gallo.  I like to start with the Pico de Gallo so the flavors have time to hang out together a bit while I prepare the rest.

This meal is perfect for hungry families, company and pot lucks!  Once you make it once, it is sure to become a family favorite that you will find yourself making time and time again!

I start by dicing half a large red onion.

Then I like to soak it in water to take the bite out of the onion.

While your onions are soaking, gather up about a dozen grape tomatoes… if you only have cherry that’s fine too…

Chop them up to a medium dice… I like grape tomatoes because aside from them being super sweet, they are also low in liquid.

Drain water from the tomatoes and start building your Pico de Gallo.

Add the tomatoes in with your onions.

Chop up a good handful of cilantro.

Chop up a good handful of cilantro.

Chop up a good handful of cilantro

Add in with onions and tomatoes.

Sprinkle with kosher salt and fresh cracked black pepper.

Now my little surprise add in is some pickled hot peppers.

Now my little surprise add in is some pickled hot peppers.

Chop them up and add them in to your mixture.

To finish it off grab a lime.

Add the juice of half a lime.

Add the juice of half a lime.

And here you have it, fresh Pico de Gallo. Cover with plastic wrap and let sit until it’s time to top your plate.

Now we can start building our spice mix:

You can make a spice mix big enough for this one casserole or multiply the amounts in the recipe below and keep your burrito spice mix in a mason jar. It can then be used for burritos, tacos and any manner of Tex-mex and Mexican dishes. And, if you can’t have time or all of the necessary spices, you can always pick up a burrito seasoning packet from the supermarket (I won’t tell anybody).

Mix it all up and it's ready to add in to your casserole.

Mix it all up and it’s ready to add in to your casserole.

Now start prepping your ingredients for your filling:

Start off by dicing one medium onion.

Start off by dicing one medium onion.

Grab a red bell pepper. Halve and seed it.

Slice it up.

Dice it.

Now bring a large skillet to a medium/high heat.

Brown up some ground beef.

To the meat, add in about half the seasoning mix.

Once browned, move the meat to one side of the pan… You can always remove from the pan, but to me this is easier than getting another bowl dirty.

Add the onions and peppers into the other half of the pan and start to saute.

Add the onions and peppers into the other half of the pan and start to saute.

Open up a can of pickled jalapeno. These are not only easier to use than dealing with chopping up fresh jalapeno, but I like the brine that comes along with it.

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Add in a big spoon full of the jalapenos, reserving the rest with the liquid in the can.

Stir it all in together.

Rinse off some canned or frozen black beans.

Rinse off some canned or frozen black beans.

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Add in the black beans.

Rinse off some pinto beans.

Rinse off some pinto beans.

Add them in.

Add them in.

I would normally use corn on the cob, but I didn’t have any on hand, so I opened up a can of corn to add in.

Add in about half a bottle of beer. This is a light Mexican beer.

Add in about half a bottle of beer. This is a light Mexican beer.

Open up the tomato sauce. Add it into your mixture.

Open up the tomato sauce. Add it into your mixture.

Add in about 2 cups of cooked brown rice. (any rice will do)

Mix everything together and let simmer for about 10 minutes to cook out the alcohol and allow the flavors to mingle a bit.

Mix everything together and let simmer for about 10 minutes to cook out the alcohol and allow the flavors to mingle a bit.

Once the filling is all set, it’s time to build your casserole:

Grab some medium whole wheat tortillas. I normally really like plain flour tortillas, but I find that these hold up well in this dish and you really can’t taste the flavor difference, so why not go with the healthier option?

Pour about 1/4 cup of olive oil into your casserole dish. Be sure to coat the bottom and sides of your dish.

Now line your pan, bottom and sides with the tortillas.

Now line your pan, bottom and sides with the tortillas.

Pour in your filling.

Add on a layer of shredded cheddar cheese.

Now gently start folding in the edges of the tortillas all the way around.

Add a layer of tortillas to the top being sure to cover all the mixture.

Add a layer of tortillas to the top being sure to cover all the mixture.

What you essentially have now is a giant burritos in your casserole dish.

You should find that coming up around the edges is some pools of olive oil, use that to brush right on top of your burritos.

Once that is all set, you will need to make a quick sauce and top it:

Take what is remaining of your tomato sauce and add it into a bowl.

Take what is remaining of your tomato sauce and add it into a bowl.

Then add in the remainder of the peppers in with that.

Then add in the remainder of the peppers in with that.

To that add in a pinch of kosher salt.

To that add in a pinch of kosher salt.

Then some fresh cracked black pepper and that’s it! Just stir together and top your casserole.

Spread the sauce all over the top.

Bake at 350°F for about 45 minutes.

When it's time to serve, top with some sour cream and your freshly made Pico de Gallo! Enjoy!

When it’s time to serve, top with some sour cream and your freshly made Pico de Gallo! Enjoy!

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Recipe for Beef Burrito Casserole:

(serves 6-8)

1 1/4 ground beef, browned

1 can black beans, rinsed

1 can pinto beans, rinsed

1 can corn, drained

1 onion, diced (small dice)

1 red bell pepper, diced (small dice)

2 cups brown rice, cooked

1 can chiles, divided

1 can tomato sauce, divided

2 cups shredded cheddar cheese

1/4 cup olive oil, divided

9-10 medium tortilla wraps (whole wheat or plain flour)

Taco spice mix (recipe to follow)

For sauce topping:

1/2 can of tomato sauce

1/2 can of jalapeno

pinch of salt

fresh cracked black pepper

For Taco spice mix:

1 Tbs. cumin

1 Tbs. paprika

1 Tbs. kosher salt

1 Tbs. chili powder

1/2 tsp. cayenne pepper

1/2 tsp. Hungarian paprika

For Pico de Gallo:

1/2 red onion, diced and soaked

12 grape tomatoes, diced

handful of cilantro, chopped

3 Tbs. hot pepper rings, chopped finely

Juice of half a lime

kosher salt and fresh cracked black pepper

Directions:

Preheat oven to 350°F.

Prepare Pico de Gallo: Add all ingredients into a bowl and mix together. Cover and set aside.

Prepare spice mix: Add all spices into a bowl, stir and set aside.

Prepare filling: Saute ground beef and brown.  Add in half the spice mix and stir.  Once browned and seasoned, push to one side of the pan.  On the other side of the pan, add a little olive oil and saute the onions and peppers until tender.  Add in one spoon full of canned jalapeno.  Combine with the meat.

Add in beans, corn and rice.  Then add in half a can of tomato sauce and half a bottle of beer.  Add in the remaining spice mix.  Once the filling is prepared, set aside and prepare the casserole dish.

In a 9″x13″ casserole dish, add in about 1/4 cup of olive oil.  Line the dish with tortillas being sure to go up the sides of the pan.  Add in filling and top with cheese.  Fold the tortilla sides in and cover the top with tortillas.  Brush with olive oil.

Prepare the sauce: To a small bowl add in the remainder of the tomato sauce, the remainder of the jalapenos, a pinch of salt and fresh cracked black pepper.  Stir.

Top the casserole with the sauce.  Bake for 45 minutes.

Serve with sour cream and Pico de Gallo.

Enjoy!

Beef Stroganoff

done3Have you ever wondered what you can do with left over steak from your fabulous weekend of grilling?  I know I don’t care for plain reheated steak, because as good as steak is right off the grill, to me, it has a funny taste in the microwave or even in the oven.  So, I came up with some creative ways to reuse it, not least of which is this amazing comfort food.  And with the steak already pre-made, you actually take half the work out of the meal!  It’s a win win.  Now I find myself making and saving a bit of extra steak to add into this creamy hearty meal.

The steak I use in this recipe is my Grilled Montreal Steak (about 8-10 oz) cooked to medium.  So, the steak is not only cooked, but seasoned.  Additional ingredients you will need are some sliced mushrooms which you can slice yourself as I did or buy pre-sliced (same price in the store, so save yourself the work!), some fresh herbs, onions, white wine, beef stock and sour cream.  And then I always like to ladle my stroganoff over some lovely buttered egg noodles, yum.

Before you get started, take your steak out of the fridge so it isn’t so cold when you need it.  Then grab yourself a nice big skillet, I am using a big 14″, but a 12″ will be fine too.  Then get your water salted and heated for to drop your noodles because this recipe doesn’t take long at all once you are prepped.

Here is my left over steak.

Here is my left over steak.

If you don’t have left over steak, of course you can still make this recipe, just grill up a steak and proceed with the rest of the recipe.

Slice up the steak and set aside.

Start by dicing some onions and get them goin on the skillet over medium heat with some butter and olive oil.

Dice some onions and get them going on the skillet over medium heat with some butter and olive oil.

Prepare your mushrooms if you bought them whole like I did. Brush off any residue from the growing and just cut nice even slices. (But, like I said above, you can save yourself this step by buying them pre-sliced)

Prepare your mushrooms if you bought them whole like I did. Brush off any residue from the growing and just cut nice even slices. (But, like I said above, you can save yourself this step by buying them pre-sliced)

Now add your mushrooms in with your onions in the skillet. Saute the two for a couple minutes (don’t add salt at this point)

Now crush one clove of garlic. You can either just peel it an throw it in at this stage (then fish it out later) or you can mince it and leave it in... depends how much you like garlic, I mince it.

Now crush one clove of garlic. You can either just peel it and throw it in at this stage (then fish it out later) or you can mince it and leave it in… depends how much you like garlic, I mince it.

Chop up some thyme after removing from the stem and toss in the pan. That's the last chopping you will need to do.

Chop up some thyme after removing from the stem and toss in the pan. That’s the last chopping you will need to do.

Grab some flour. About two heaping soup spoons should do it.

Spread the flour over the contents in your skillet and add a pinch of salt at this point. Mix in to cook the flour for about a minute.

Add in about a cup of dry white wine. Cook for a minute until it starts to come to a boil.

Now, add in one small can of beef stock. If you have homemade beef stock, great! Add in about a cup and a half… but, I didn’t have any on hand, so I took some help from my pantry.  Again, cook this stirring pretty frequently until it comes to a boil. Then turn your burner down and let thicken up a bit (4-5 mins).

Add in your beef at this point. Remember your beef is already cooked, so you are really just reheating in your gravy.

Add in a few dollops of sour cream and stir. Turn off your burner as soon as you have mixed in. Crack about 4-5 cracks of fresh cracked black pepper.  Taste for salt and you’re done.

Serve over egg noodles.

Serve over egg noodles, sprinkle with some fresh ripped parsley, an extra dollop of sour cream and enjoy with a nice glass of wine!

Recipe for Beef Stroganoff:

(Serves 4)

1 8-10 oz. grilled steak, sliced

1 cup sliced Baby Bella mushrooms (or white is fine too)

1 medium onion, diced

1 clove of garlic (either crushed or minced)

1 tsp. minced fresh thyme

1 cup dry white wine

1 small can of beef stock or 1 1/2 cups home-made beef stock

1 Tbs. butter

2 Tbs. olive oil

3 Tbs. flour

5 Tbs. sour cream

4-5 cracks of fresh cracked black pepper

Kosher salt to taste

Fresh ripped parsley over top

Directions:

In a large skillet over medium heat, melt in butter and add oil.  To this add onions, saute for a minute.  Add in mushrooms, saute for a few minutes.  Add in garlic, saute for one more minute. Add in thyme. Add in a pinch of salt and flour. Stir and cook for an additional minute.

Next, add in wine,  bring to a boil. Add in beef stock, bring to a boil, stirring frequently.  Add in steak and sour cream.  Cook just long enough to heat steak through.  Shut off burner.  Taste for salt, add if needed.  Sprinkle with parsley.  Serve over warm buttered egg noodles with a dollop of sour cream in each plate and enjoy!