Posts Tagged ‘onions’

What part of this meal would any man not love?  A true meal in itself!  The corn bread adds the finishing touch and makes this super hearty after a long day out in the cold!  Best of all…it cooks at the same time in the oven and at most should take 30 – 45 minutes to prepare and bake…that includes the chopping and browning of the meat!

I am currently working on an anniversary present for my brother-in-law and his wife.  This recipe is sure to make the “book”.  Thanks to my sister, I have recently stumbled on a great company based out of Wisconsin called Bare Books.  I am using one of the company’s books to create a cookbook of sorts as a gift to them.  It will include many of my family’s favorite recipes that are kid friendly, adult loved and super easy to make!!!  Have you ever given the gift of recipes?

Hearty Beef and Bean Casserole

1 lb ground beef
1 medium onion – chopped
½ large red pepper – chopped
1 Tbsp brown sugar
1 tsp chopped garlic
1 tsp freshly ground black pepper
¾ C water
½ tsp soy sauce
16 oz can bushes baked beans
15 oz can butter beans
6 oz can tomato paste

Preheat oven to 400°.  In a large skillet, brown the beef, onion and red pepper.  Drain off the fat.  Add the remaining ingredients and stir well.  Pour into a greased 2 quart casserole dish.  You will bake both items at the same time…see below!

Corn Bread

1 ¼ C flour
¾ C Corn Meal
¼ C sugar
2 tsp baking powder
1 C milk
¼ C apple sauce
1 egg beaten

Combine the dry ingredients.  Stir in the milk, apple sauce and egg.  Pour batter into a greased 8 or 9” pan (a pie plate works just fine).  Put the casserole and the corn bread both in pre-heated oven for 20 – 25 minutes or until the bread is a light golden brown and toothpick inserted in the center comes out clean.


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This is the last of the apple posts…at least for a little while!  Apple Butter soon to come…but I have a few things planned first!

This stew is super simple to make, and has a slightly sweet flavor that compliments the beef nicely!



1 lb Sirloin tip roast cut into bite sized pieces
1 Tbsp extra virgin olive oil
1 Tbsp flour
3 Cups water
4 beef bouillon cubes
3 Cups Apple Cider
½ lb carrots – peeled and chopped
3 large potatoes – cleaned (peeling is optional) and chopped
1 med onion – chopped
1 tsp basil
¼ tsp thyme
½ tsp garlic powder
½ tsp fresh ground black pepper
Pinch of sea salt


In large pot, brown beef in oil and flour just until all sides are browned.  Add remaining ingredients and simmer until veggies are fork tender and beef is cooked through.  I have a gas stove, so this only takes about a half hour on simmer, but an electric stove will take longer.

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Who doesn’t love Enchiladas?  I know that we do.  And I love the fact that this can be transformed into an awesome soup that is so yummy!  I think it might be my all time favorite when we go out to eat.  Here is a super easy, super simple soup that even someone who doesn’t “cook” can make!  Well, as long as you can shred a chicken and open a can or 3!


1 small onion – chopped

1 package Enchilada Sauce mix

1 can Nacho Cheese Soup

2 1/2 C Chicken broth

1 C Sour Cream

1 can Mexican Style Corn – drained

1 can Black Beans – no need to drain or rinse

2 C cooked, shredded Chicken

Shredded Cheddar cheese and Tortilla Chips for garnish!


In a large stock pot, cook chopped onion for 2 – 3 minutes. Add the Enchilada Sauce mix and Nacho Cheese Soup.  Stir until well blended.  Add the remaining ingredients (Chicken broth, Sour Cream, Mexican Style Corn, Black Beans, and shredded Chicken) to the pot.  Simmer until heated through.  Serve in large bowls with just a little shredded Cheddar Cheese and a couple of tortilla chips as a garnish!

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Many, many moons ago, when I was getting married, my mom gave me a collection of the recipes that we grew up on.  The other day, I had a craving for my mom’s meatballs!  This is something she made for us many times as a child.  This recipe has been handed down for at least 3 generations now.  I know that my Grandma made them as well!  We always make a double batch so that we have tons of leftovers!  Hope you enjoy!

1 lb Ground Beef

1/4 C Cracker Crumbs

1/2 C Chopped Onion

2/3 C Milk

Salt and Pepper to taste

2 Tbsp  Butter

1 1/2 C water

3 Tbsp ketchup

1 1/2 Tbsp Brown Sugar

8 peppercorns

1 Bay Leaf

Mix the 1st 5 ingredients together.  Form into meat balls.  Brown in 2 T butter.  Mix remaining ingredients together.  Pour this mixture over the browned meatballs.  Cover and let simmer for at least 1/2 hour to 3/4 of an hour.  Serve with spaghetti or just by themselves!

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This is not your classic Minestrone.  Actually got this recipe from my sister and tweaked it to our families taste.  This one pot wonder will feed a family of 4 about 3+ meals.  What a great way to use all the fresh items just starting to come out of the garden.  I love to make a big pot, eat it one night and freeze the rest in small batches.  It is such a treat to pull out a small bowl for a quick lunch or a larger one for a family supper.  The one thing I really love…it freezes great!  And for those of you who turn up your nose at the cabbage, let me just say that I can’t stand cabbage…or at least that is what I thought before I had it in this soup!  (Still the only way I will eat it thought…I haven’t been converted yet!)

16 oz Polska Kielbasa – cut into 1/2″ rounds – then slice the rounds in half

1 T Olive Oil

1 medium or 2 small onions – diced

2 large carrots, sliced

1 tsp crumbled basil

2 cloves garlic – minced

2 small zucchini (or summer squash) sliced

16 oz can diced tomatoes – or grab a couple good size tomatoes out of your garden and dice

3 cups water

4 beef bouillon cubes

2 cups finely shredded cabbage

1 can great northern beans – un-drained

salt & pepper to taste

Directions:  Brown Kielbasa in large soup pot in 1 T olive oil for 3 – 5 minutes.  Add onion, carrots and basil.  Cook 3 – 5 minutes.  Add garlic to the pot and cook another 2 minutes.  Add zucchini, tomatoes, water, beef bouillon, and cabbage.  Simmer covered for 1/2 to 1 hour or until cabbage is tender.  Add beans with liquid.  Taste the broth and salt and pepper to your liking.  Simmer an additional 10 minutes to allow beans to come to temperature.  Serve in large bowls.  Careful, your guests will want to have seconds  🙂

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So…I know…you are probably thinking I’ve lost my mind!!!!  I was at work today and was trying very, very hard to think of what in the world I could make for supper.  Pancakes…yes, pancakes…quick, easy, and cheap (and who doesn’t like cheap right now!!!!)  Then I got to feeling a little guilty, cause I knew I had some leftover burger in the refrigerator that I had fried up the night before.  And not wanting to be wasteful, I thought I would try to make Cheeseburger Pancakes!  I’ve seen them before in a cooking magazine years ago….but not having enough time to dig for the recipe, I thought…how hard could they be!  So I grabbed the pancake mix (never have made them from scratch…silly I know…and I promise I’ll try it this weekend), the burger and some cheddar cheese and went to town!

Approx 1/2 – 3/4 lbs ground beef, brownedwith onions and green peppers (or whatever your family likes!) – slightly cooled

1/2 cup shredded cheddar cheese – again you could use whatever you like on your burger

Pancake batter prepared – enough for 12 – 15 pancakes

Stir slightly cooled meat mixture and half of the shredded cheese into your prepared pancake batter.  Pour mixture just like you would any other pancake until your skillet.  Cook asusually.  For those of you tempted to turn and turn and turn…DON”T.  Pancakes should be turned only once!!!!!  Flip pancake when edges begin to dry and bubbles stop.  Cook on opposite side until desired doneness.  Serve with additional shredded cheese onto!  Boy were they yummy!!!!


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Does this look good or what?  For those of us that have a garden..this is the perfect way to use those veggies that are ready now!  A twist on a great sandwich.  Has even made me rethink my next BLT!  May on garlic toast after having this!


6 strips thick cut bacon – chopped

1 small onion – chopped (plucked one from the garden)

1 pint grape tomatoes – quartered

1 1/2 tsp sugar

1 1/4 C chicken broth – divided

2 1/2 tsp red wine vinegar

1/2 tsp cracked black pepper

2 C. fresh spinach leaves or mixed baby greens

10 oz penne – cooked to package directions

Day old french bread – processed to crumbs

2 cloves garlic – pressed

1 T olive oil


Begin by toasting bread crumbs.  Place olive oil in small skillet and heat to medium.  Add processed bread crumbs and pressed garlic.  Toast.  Turn off pan and reserve bread crumbs for garnish.

Bring large pot of salted water to boil.  While you wait for the water to boil, preheat a large skillet over medium high heat.  Cook bacon until crisp.  Drain bacon on paper towel, leaving approx 2 T of bacon grease in skillet.  Add chopped onion.  Cook 3 mins.  Add grape tomatoes and sugar.  Cook, stirring occasionally until tomatoes begin to caramelize.  De-glaze pan with 1/4 C chicken stock.  Simmer 3 minutes.  Add remaining chicken stock, red wine vinegar, and cracked black pepper.  Simmer 5-7 minutes. While sauce simmers, begin to cook the pasta.  Add the spinach to the simmering sauce and allow to wilt for 1 – 2 minutes.  Add cooked bacon (reserving 1 T for topping plated pasta).  When pasta is cooked, add drained pasta to sauce.  Toss to coat.  Plate pasta and garnish with remaining crumbled bacon and garlic bread crumbs.

Hope you enjoy this as much as we did.  We have made this a couple of times already.  The 1st was with the baby greens which add a peppery bite!  But very good!

What are you doing with the summer produce?

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