Mexican Quesadilla Casserole

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 (15-ounce) can tomato sauce
• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes with lime juice and cilantro
• 1 (8.75 ounce) can whole kernel corn, drained or 1 cup frozen corn
• 1 (4.5 ounce) can chopped green chiles, drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 12 (6-inch) corn tortillas
• 2 cups shredded cheddar cheese.

1.  Preheat oven to 350 F.  Spray a 9 x 13-inch baking dish with cooking spray.

2.  Heat a large skillet over medium-high heat.  Cook beef and onion in hot skillet, stirring and breaking up any lumps until beef is completely browned.  Drain off any grease.

3.  Stir in tomato sauce, beans, diced tomatoes, corn, green chiles, chili powder, cumin, garlic, oregano, and red pepper.  Reduce heat and simmer 5 minutes.  Stir occasionally.

Spread 2 cups beef mixture in baking dish.  Top with 6 tortillas, overlapping as needed to fit.  Spread another 2 cups beef mixture over tortillas, then sprinkle with 1 cup cheese.  Top with remaining tortillas, beef mixture, and cheese.  Casserole can be assembled 1 day ahead and stored in refrigerator.

4.  Bake until heated through and cheese is melted, 30-35 minutes.  Let cool 5 minutes before serving.

Quick Cheeseburger Bake

• 1 pound ground chuck
• ¾ cup onions, chopped
• 1 large clove garlic; minced
• 1 10 ¾ ounce can cheddar cheese soup
• 1 cup frozen mixed vegetables
• ½ cup milk
• 2 cups Bisquick
• ¾ cup water
• 1 cup shredded cheddar cheese

1. Generously grease a 13x9-inch baking pan. Cook beef and onion in 10-inch skillet until beef is browned; drain.

2. Stir in soup, vegetables and milk.

3. Stir in baking mix and water into baking dish until moistened; spread evenly. Spread beef mixture over batter; sprinkle with cheese.

4. Bake 30 minutes at 400°

Beef Pepper Steak

• 3 tablespoons butter or oil
• 1 1/2 pounds round or flank steak
• 1 1/2 cups thinly sliced onion
• 1 cup diced celery
• 2 cups canned tomatoes, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sugar
• 2 bay leaves
• 3 large green bell pepper
• 1 1/2 teaspoons cornstarch
• 2 teaspoons soy sauce
• 1/4 cup cold water

1.  Heat butter over medium high heat, brown meat, which has been cut into 1/4-inch wide strips.

2.  Brown the meat in 2 or 3 batches so that each batch just covers the bottom of the skillet without crowding. Remove meat and set aside.

3.  Reduce heat, saute onions for 5 minutes. Return meat to skillet, add remaining ingredients except peppers, cornstarch, soy sauce and water.

4. Add peppers, which have been seeded and cut in 1/2-inch strips, simmer covered for 10 minutes. Blend cornstarch, soy sauce and water in small dish; stir into meat mixture.

5.  Cook until thick and clear, about 1 minute.

Italian Strip Steaks

• 4 boneless beef top loin steaks (8 ounce each)
• 3 tablespoons olive oil, divided
• 1/2 pound sliced baby portobello mushrooms
• 1 shallot, finely chopped
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons fresh rosemary, minced
• 1/2 cup roasted sweet red peppers, cut into strips
• 1/4 cup red wine or beef broth
• 1 tablespoon sugar
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 loaf foccacia bread, cut into quarters; warmed
• 2/3 cup shredded Asiago cheese
• 1/4 cup sliced pimiento-stuffed olives

1. In a large skillet, cook steaks in 2 tablespoons oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium rare - 145 degrees, medium - 160 degrees, well-done 170 degrees).  Remove and keep warm.

2.  In the same skillet, saute the mushrooms, shallot and onion in remaining oil.  Add garlic and rosemary, saute 1-2 minutes longer.  Stir in the red peppers, wine/broth, sugar, balsamic. Salt and pepper to taste.; heat through.

3.  Place warm foccacia on serving plates; top each with a steak and 1/2 cup mushroom mixture.  Sprinkle with cheese and olives.

Little Meatball Soup

Meatballs: 

• 1 pound ground beef
• 1 large egg
• ¼ cup flour
• 1 clove garlic
• 2 tablespoons finely chopped parsley
• ¼ cup grated Parmesan cheese
• 1 ½ teaspoon salt

1.  Combine all ingredients and mix thoroughly.  Shape meatballs about 1 teaspoon each. You can either simmer these in about 1-inch of water and then sauté in olive oil and butter or simply sauté in the oil and butter.

Soup:

• 8 cups water
• 2 tablespoons beef bouillon
• ½ cup chopped celery
• ½ cup  sliced carrots
• ¼ cup parsley
• 1 medium onion, chopped
• 1 bay leaf
• 16 ounce can chopped tomatoes & juice
•     Salt and pepper to taste
• 1 small zucchini; sliced
• 1 cup fresh green beans
• ½ cup dried pasta, small sized (shells, etc)

1.  Pour meatballs and drippings into a large soup pot.  Add water and bouillon and simmer for about ½ hour covered.  If you want the soup thicker, uncover pan slightly.

2.  Add the rest of the ingredients, except zucchini, and simmer uncovered for about 20 minutes, until pasta is cooked and vegetables are tender.  Add the zucchini and simmer for 10 minutes more.  Serve with grated cheese on top.

Balsamic Beef Brisket

          Extra-virgin olive oil

1        (5-pound) beef brisket

Kosher salt

¼       pound slab bacon, skin removed and reserved, bacon cut into lardons

3        large onions, thinly sliced

3        celery ribs, thinly sliced on the bias

4        cloves garlic, smashed and finely chopped

1        pound cremini mushrooms, stemmed and finely sliced

2        cups balsamic vinegar

3-4     cups chicken stock

4        bay leaves

1        fresh thyme bundle

1        bunch finely chopped fresh chives, for garnish

Directions

1.  Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt.

2.  Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.

3.  Preheat the oven to 375 degrees F.

4.  Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat.

5.  Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes.

6.   Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed.

7.  Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.

8.  Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.

9. Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.

10.  Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy.

11.  Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

Stovetop Hamburger Casserole

• 1 package (7 ounce) small pasta shells
• 1-1/2 pounds ground beef
• 1 large onion, chopped
• 3 medium carrots, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 3 cups cubed cooked red potatoes
• 1 can (15 ounce) whole kernel corn, drained
• 1 can (16 ounce) tomato sauce
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded cheddar cheese

1. Cook the pasta according to package directions.  Meanwhile, in a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain.

2. Add the carrots, celery and garlic; cook and stir for 5 minutes or until vegetables are crisp-tender.

3.  Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through.  Drain pasta and add to skillet; toss to coat.  Sprinkle with cheese.  Cover and heat until cheese is melted.

Buffalo Sloppy Joes

• 2        pounds extra-lean ground turkey or beef
• 2        celery ribs; chopped
• 1        medium onion; chopped
• 1        medium carrot; grated
• 3        garlic cloves; minced
• 1        8 ounce can tomato sauce
• ½       cup chicken broth
• ¼       cup Louisiana-style hot sauce
• 2        tablespoons brown sugar
• 2        tablespoons red wine vinegar
• 1        tablespoon Worcestershire sauce
• ¼       teaspoon pepper
• 8        hamburger buns; split
• 1        cup crumbled blue cheese; optional

1. In a Dutch oven, cook the first five ingredients over medium heat until the ground beef or turkey is no longer pink. 

2. Stir in the tomato sauce, chicken broth, hot sauce, brown sugar, vinegar, Worcestershire sauce and pepper; heat through.

3. Serve on buns; sprinkle with blue cheese; if desired.

Beef and Asparagus Puff Pastry Slices

• 1  box puff pastry sheets; thawed overnight in the refrigerator
• 1/2 cup sour cream
• 1/4 cup creamy horseradish sauce
• 1 tablespoon horseradish mustard; or dijon will work
• salt and pepper to taste
• 12 ounces sliced roast beef (lunch meat works fine)
• 12 ounces sliced Swiss cheese
• 1/2 pound asparagus spears; cut into 1-inch pieces and blanched
• 1 egg; beaten

1.  Lightly flour work surface and first piece of puff pastry.  Roll out to approximately 12x17.  Lay on foiled baking sheet.  Repeat for the second layer and put to side.

2.  Mix the sour cream, horseradish sauce, and mustard in bowl; add salt and pepper to taste.  Spread a thin layer on the puff pastry leaving 1-inch space around edge to seal.  Reserve the remaining sauce for topping when serving.

3.  Add roast beef slices; overlapping slightly to cover the puff pastry.

4.  Scatter the asparagus pieces over the top of the roast beef.

5.  Add Swiss cheese slices; overlapping slightly

6.  Brush the 1-inch edge with beaten egg.  Lay the second piece of puff pastry over the top and press the edges to seal.

7.  Cut a few slits in the top piece of puff pastry for steam to escape.

8.  Brush the top sheet with egg mixture and bake in a 400 degree oven for 20-25 minutes; or until golden brown.

9.  Serve warm or room temperature.  Serve with horseradish cream sauce on the side.

Steak and Hummus Sandwiches

• 1/2    red onion, thinly sliced
• 1/2    cup pickled banana peppers, sliced
• 1/2    cup hummus
• 1       pound grilled flank steak; thinly sliced against the grain
• 2       tablespoons extra-virgin olive oil
•          Kosher salt and freshly ground pepper
• 4       pocketless pita or flatbread (I used Naan bread, which is Indian)
• 8       romaine lettuce leaves, thinly sliced

1.  Spread the hummus on the flat bread.  It should be covered to about 1/2-inch from the edge.

2.  Add lettuce over the hummus.

3.  Add the red onion and pickled banana peppers. 

4.  Add the steak.

5.  Fold in half and serve.

Moussaka

I combined two recipes for this dish.  Both of which were taken from Paragon Publishing's book, Perfect Greek.  While my original thought was making purely the vegetarian version from the book, I also had a craving for meat that day.  The outcome was purely heaven.  A rich and satisfying feeling came from the wonderful eggplant and perfectly creamy lentils. 

Please remember that the spices and their amounts are purely a starting point and the dish should be adjusted to suit your personal tastes.  Really, that is what cooking is all about anyway.  Right?

• 2-3 eggplant; thinly sliced lengthwise (depending on size - I used 3 medium sized)
• 1 pound ground beef or lamb
• 2 onions; thinly sliced
• 3 stalks celery; chopped
• 1 teaspoon garlic; finely chopped
• 1 14 ounce can chopped tomatoes
• 1 10 ounces cooked lentils
• 2 tablespoons fresh parsley; chopped
• salt and pepper
• 2 teaspoons cinnamon

1.  Dry-fry the eggplant slices, in batches, in a nonstick skillet on both sides until browned.  Remove from skillet.

2.  Add the beef or lamb to the skillet and cook on medium-high heat for 5 to 7 minutes until browned.  Stir in onions, celery, and garlic and cook for an additional 5 minutes, or until onion is translucent and celery is almost cooked through.

3.  Add the tomatoes, lentils, parsley, salt, pepper and cinnamon.  Cook 5 to 7 minutes longer until slightly thickened.  Adjust spices to your liking.

4.  Make the sauce below.

Sauce

• 2 eggs
• 1/2 cup plain low-fat yogurt
• 1/4 cup all-purpose flour
• 1 1/4 cup milk
• 3 tablespoons butter
• salt and white pepper
• a pinch of finely grated nutmeg
• 2 ounces Pecorino Romano or Parmesan cheese

1.  Combine all ingredients.


Assembling the Moussaka

1.  Place first layer of eggplant in 13x9-inch baking dish.  Slices should touch each other.

2.  Spread a layer of meat and lentil mixture over top of eggplant.

3.  Repeat layers and end with an eggplant layer.

4.  Slowly pour the sauce mixture over the top of the entire baking dish.

5.  Bake at 350 degrees for approximately 40-45 minutes until golden and bubbling on top.