Most of us have grown up with ground beef recipes and continue to use them faithfully. Ground beef is economical, delicious, and can be cooked many different ways. You’ll find many beef recipes on the following pages of the food blog.
Make no mistake about it, whether you call them crock pots or slow cookers, I know my way around them. I love food that has cooked for hours. For one thing, the flavors all blend in a magical sort of way, each bringing out the best in all the rest. For another thing, I work from home and kind of get off on the aroma that fills the house. When they asked me if I’d like a copy of this cookbook to review for the food blog, it was all I could do not to reply in ALL CAPS… YESSS!!! I tried to keep it classy.
So I pitched a tent next to my mailbox and awaited its arrival. I said “classy,” but I never promised to be patient.
The first recipe I tried was the Saucy Swiss Steak. Amazing, amazing, amazing. Most of the time, aromas from the kitchen make it into the dining room, the living room, the den, and (if they’re really on their game) down the front hall and into the two front bedrooms. However, as the Saucy Swiss Steak cooked for 8 glorious hours, the aroma filled not only the front of the house, it made it’s Heavenly way back to the back of the house – into the master bed room and even into our walk in closet! The recipe could have cooked on high for 4 but I don’t like to rush great things. I prefer to… draw… them…. out…)
From the back cover of The 150 Best Slow Cooker Recipes: Enjoy old standards and new classics in this completely revised and updated edition. While 100 of the original and your favorite recipes remain, many have been refreshed to emphasize healthy eating, and 75 new recipes (including 25 bonus recipes!) have been substituted to reflect today’s contemporary tastes. Consequently, the number of fish, seafood and vegetarian/vegan recipes has been expanded and there is more emphasis on whole-grain options. It’s all here: from great family food to more sophisticated recipes for entertaining, not to mention luscious desserts.
The author of The 150 Best Slow Cooker Recipes is Judith Finlayson, a food writer, journalist, and bestselling author. Her slow cooker books have sold over 750,000 copies!
Saucy Swiss Steak
2 TBSP oil, divided
2 lbs round steak or “simmering steak”
2 medium onions, finely chopped
1 small carrot, thinly sliced, about 1/4 cup
1 small stalk celery, thinly sliced, about 1/4 cup
1/2 tsp salt
1/2 tsp cracked black peppercorns
1 bay leaf
2 TBSP all purpose flour
1 can (28 oz) diced tomatoes, drained and 1/2 cup juice preserved
1 TBSP Worcestershire Sauce
In a skillet, heat 1 TBSP of the oil over medium-high heat. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware.
Reduce heat to medium and add remaining TBSP of oil to pan. Add onions, carrot, and celery to pan and cook, stirring, until softened, about 5 minutes. Stir in salt, peppercorns, and bay leaf. Sprinkle flour over vegetables and cook, stirring for 1 minute. Add tomatoes and reserved juice. Bring to a boil, stirring, until slightly thickened.
Pour tomato mixture over steak and cook on Low for 8 hours or on High 4 hours, until meat is tender. Stir in Worcestershire sauce. Discard bay leaf and serve.
Bay Leaves
If you’re unable to find fresh Bay Leaf in the produce section of your store, look in the spice aisle. Bay leaves are a bit of an obsession – the add so much flavor to soups, stews, and countless other dishes. Just remember to always discard the leaf after it has fulfilled its duties.
For year round delicious slow cooker recipes (and aromas you’ll become addicted to!), order your copy of The 150 Best Slow Cooker Recipes today. I can’t say enough good things about this amazing cookbook.
1 whole skinless chicken (3 lbs.) boiled and shredded
1 ½ lbs. ground beef
3 cups chopped onions
3 tablespoons olive oil
2 to 3 cloves of garlic, crushed
1 teaspoon dry oregano
1 pinch cumin
2 teaspoons salt
2 teaspoons sweet paprika
½ cup raisins
10 black olives, pitted
3 hard boiled eggs cut in wedges (4 to 6 pieces)
Black pepper to taste, freshly ground
Sweet corn topping:
12 cups fresh or frozen sweetcorn
1 cup cream
1 egg, beaten
1 teaspoon salt or to taste
1 pinch fresh ground pepper
2 tablespoons melted butter
5 leaves of fresh basil cut in julienne
8 teaspoons sugar (optional)
FILLING: Heat the oil in a large saucepan over medium-high heat. Sauté the onions and the crushed garlic with the oregano, pinch of cumin and salt until the onions are cooked. Add the meat in one layer, and cook until golden. Then, using a spatula, turn the meat and sauté the other side. Once the meat is cooked, add the sweet paprika and mix well. (If you stir the mixture from the beginning, the result will be too watery). Prepare this filling the day before and once cool, refrigerate until needed.
SWEETCORN TOPPING: Using a food processor or blender, gradually grind the corn, adding the cream as you go, until a smooth, uniform purée is achieved. Put the mixture in a large saucepan and cook over a low heat, stirring constantly. When it thickens, withdraw from the heat, add the beaten egg and melted butter and mix well. Add the basil, season with salt and pepper and reserve.
ASSEMBLY AND BAKING: Preheat oven to 375ºF.
Grease a baking dish or 8 individual ramekins. Fill the baking dish or each ramekin to 1/3 with the filling. Add a layer of the shredded chicken and then arrange the raisins, olives and egg wedges evenly on top. Finally, cover with the corn mixture. For an authentic finish, sprinkle sugar on top. Bake for approximately 35 minutes, or until golden brown.
Serve immediately.
Known as the signature grape of Chile, Carmenere has had a fascinating history in this viticulturally diverse country. Planted in the mid-19th century and originally believed to be a late-ripening Merlot, the grape was correctly identified as Carmenere in the early 1990s on one of Chile’s oldest estates. Now, Chile is one of the very few places where Carmenere prospers, and through innovation in plantings and experimentation with different terroirs, the quality of the resulting wine is inspiring.
I have quite a few Rachael Ray Cookbooks in my cookbook collection. She’s a favorite TV Personality and cookbook author, so if her name’s on it, I’m there.
My oldest daughter Emily (aka the Crazy Tea Chick) and I like a lot of the same haunts:
Starbucks
Olive Garden
Target
Kroger
Hobby Lobby
Bookstores
The Library
Wherever we happen to be eating lunch out at the moment!
Yesterday, we did it up right. We hit about 4 of the different places in a matter of hours. We roll like that - fast and caffeinated.
As I do on every trip to the library, I immediately began looking for my favorite types of books: Cookbooks, books about animals and/or birds, books about heart health and brain health, and biographies. I also make a point of checking out at least one book that’ll teach me something or introduce me to something or someone I knew nothing about before.
If you love to cook, don’t make the mistake of over-looking your library. Most (like our library here in Owensboro) have amazing collections of cookbooks. You’ll find books about regional cooking, classic cookbooks, specialty cookbooks, and even (yay!) cookbooks by Food Network chefs. I found an entire row of cookbooks by a personal favorite (Rachael Ray) yesterday. But, much to my 5’3″ chagrin, they were all on the highest shelf possible. Fortunately, Emily (who isn’t much taller than me) has a killer reach and she retrieved a few down for me.
When I get cookbooks from the library, if they’re excellent, I then find them on Amazon. If there’s only a certain number of recipes I want, I either make copies or go old school and write them down on index cards. Last night I told my husband that this is one I’ll have to DEFINITELY order on Amazon. Seriously, this is a fantastic collection of hearty, delicious-sounding recipes. I’m planning on making the one below, which also happened to be the first one in the cookbook, asap. Green Onion Mayo? I’m all about that and I’ve never even tried it.
Outside-In Bacon Cheeseburgers with Green Onion Mayo – by Rachael Ray
5 slices bacon, chopped
4 scallions, cleaned and trimmed
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning blend or coarse salt and black pepper
1/2 pound extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or reduced fat mayonnaise
1 teaspoon ground cumin
Salt and pepper
4 crusty Kaiser rolls, split
4 leaves crisp romaine lettuce
Preheat grill pan over high heat.
In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.
Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving.
Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste.
Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.
Below are just a few of the other recipes in this great little cookbook:
There’s a very manly chili recipe with some surprising ingredients that will be tried in this very kitchen this week!
Blackened Chicken Pizza
A recipe for Mahi-Mahi Fillets, grilled
Tenderloin Steaks with Gorgonzola and Roasted Potatoes with Rosemary
If you or your guy (or kids! – they always love them) have a thing for chicken tenders, there’s a recipe for pecan-crusted chicken tenders you’ll flip for
Cheddar and Chive Bread
Corn on the Cob with Chili and Lime
Grilled Halibut Tacos with Guacamole Sauce
A lot more!
If you love great food, and especially if you have a guy you love to cook for, you’ll want to grab a copy of Guy Food: Rachael Ray’s Top 30 30-Minute Meals right away. It’s just a little over $10 and these are recipes you’ll use all year long. Again and again. And again!
1-1/2 lbs ground beef
1 tsp. salt
1/4 tsp. pepper
1/2 cup diced onion
2 8 oz. cans tomato sauce
1-1/2 tsp Worcestershire Sauce
1 cup water
2 cups uncooked elbow macaroni
Small amount of sugar
Brown ground beef and remove meat from skillet, then cook the macaroni and onions in the drippings and cook for a few minutes. Add the rest of the ingredients to the skillet, including the ground beef.
Add a small amount of sugar (to taste) and cover and simmer until noodles are tender.
The adorable little figurines at the top of the post are from Cracker Barrel. My youngest daughter and her boyfriend brought them home to me one night. They knew I’d give them a good home. I swear, sweeter kids were never born.
For as long as I can remember, I’ve been obsessed with olives. When my parents and I went out for pizza, they always ordered two pizzas – one for me and one for them. Why? All I wanted on my pizza was green olives. I figured that since I was an only child, I had a reputation to uphold.
And I did so!
Even today, I can’t get enough of olives. My husband and oldest daughter aren’t fans, though, so I don’t order many pizzas with just olives on them anymore. My youngest daughters and I, however, would devour 10 pizzas inside of ten minutes if they wore olives and nothing else.
Below is a recipe I can’t wait to try. It looks, and sounds, simply delicious! It might even win over the two who shall not be named to our side.
Italian Olive Burgers with Basil & Sun Dried Tomato Relish
Cook Time: 10 minutes Servings: 4 1 cup Lindsay® Recloseables Italian Seasoned Olives, coarsely chopped, divided
1 pound lean ground beef or turkey
1/4 cup fresh breadcrumbs
1/2 teaspoon freshly ground black pepper
2 tablespoons well drained finely chopped sun dried tomatoes
2 tablespoons chopped fresh basil
1/2 cup shredded part skim mozzarella cheese
4 whole wheat or multi-grain hamburger rolls, split, grilled or toasted if desired
4 romaine or Boston lettuce leaves
Heat oiled grill to medium-high heat. Combine 1/2 cup of the olives (use olives without chopping so you can really see them), meat, breadcrumbs and pepper; mix well. Shape to form four 1/2-inch thick patties. Grill on covered grill or in a ridged grill pan over medium heat 5 minutes per side or until no longer pink in center.
Meanwhile, combine remaining olives, sun dried tomatoes and basil; mix well. Stir in cheese. Serve burgers in rolls topped with the relish and lettuce.
Nutrients Per Serving:
Calories: 356 Calories from fat: 133 Total fat: 15g Monounsaturated fat: 6g Cholesterol: 68mg Sodium: 548mg Total Carbohydrates: 27g
This recipe is used with courtesy of Lindsay Olives (YUM!). Lindsay Olives has created some great recipes, such as this one (and one that’ll I’ll post tomorrow) that are easy to follow, easy to make and provide nutritious necessities while still packing in the unique flavor and texture only olives can provide. While olives are often overlooked in the kitchen, they are allergen-free and contain only 25 calories per serving with zero saturated fat.
I’m craving olives so badly now I’m about to eat the picture at the top. It has been warned.
A Memorial day barbecue without burgers??? No way.
If you want to shake things up this year, you might want to try the following recipe for Blue Cheese Burgers from Castello Blue Cheese, the leading Blue Cheese in America. My husband will surely be this burger’s biggest fan. The man loves blue cheese almost as much as I love coffee and chocolate.
Almost.
When you grill hamburgers this Memorial Day (and any other day, for that matter!), remember to lightly toast your buns. Whether it’s burgers, BBQ pork sandwiches, or grilled chicken sandwiches – toasty buns make each bite extra special. It’s one of those things that you really don’t appreciate until you try it. Trust me, it’s worth the tiny bit of extra effort.
Also, when it comes to toppings, in addition to offerings of pickles, onion slices, fresh tomatoes, lettuce, mustard, ketchup, and mayonnaise, add the following into the mix for more jazz and pizazz: Sliced avocado, bacon, Castello blue cheese, horseradish, A1, Heinz 57, Chili Sauce, sauteed mushrooms, and spinach. You could also have shredded lettuce, tomato, and shredded cheese on a platter with a serving of picante or mild sauce for “Taco Burgers” (a personal favorite).
Also, remember to offer Boca Burgers or Morningstar Farms burgers as alternatives to mean. The meat-eaters in my family have come to love these burgers as much as our resident vegetarian does!
The Blue Cheese Burgers, below, will kick up ANY cookout – whether it’s Memorial Day or not. They’d be excellent for tailgating, too!
Castello Blue Cheese Burgers Recipe
1 lb. ground beef round 4 scallions, finely chopped 1 teaspoon salt Black pepper to taste Handful fresh sage, finely chopped 6 oz. Castello-Rosenborg® Extra Creamy Danish Blue cheese 1 tablespoon oil Few salad leaves 4 sesame burger buns
Directions:
Place the ground beef into a bowl, and then add the scallions, seasonings, and sage. Mix well together.
Divide into 4 equal portions and the divide each portion into two, giving 8 portions of meat. Flatten each out into a burger shape.
Place a slice of cheese on top of 4 of the burgers and top with the remaining 4, sealing with a little water. Heat the oil in a large skillet and cook over a moderate heat for approx. 3-4 minutes per side.
Serve with a little salad in a toasted bun topped with another half slice of cheese.
Tomorrow I’ll add another recipe from Castello: If you love hot Italian Sausage, garlic, and blue cheese, prepare to flip out!
Planning on grilling out this Labor Day weekend? Many people wouldn’t think of having it any other way. I’ve always thought of Labor Day weekend as kind of a farewell to summer as we welcome autumn, so grilling out seems only fitting.
One of the best-known TV personalities, and one of the reasons we needed the phrase Celebrity Chef in the first place, Bobby Flay (who has opened his first steakhouse, Bobby Flay Steak, at Borgata Hotel Casino & Spa) is eager to share his tips on how to become a grilling pro just in time for Labor Day.
Grilling tips from Bobby Flay – does it get any better than that?
Bobby Flay shares his nine best tips, tricks and techniques, in addition to his delicious Ribeye & Anaheim Chile Quesadilla that will wow guests and have everyone licking their fingers.
Here are Bobby Flay’s grilling tips and recipes. Enjoy!
DON’T BE INTIMIDATED BY THE GRILL
A grill is just a source of heat. Just like a stove, it is very user-friendly.
CHOOSE THE RIGHT GRILL FOR YOU
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
GIVE YOURSELF ROOM
Don’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace – and they almost never do – set up a table right next to your grill.
ORGANIZE & PRIORITIZE
Organize your tasks: plan a menu, make lists, do the shopping. When it’s time to hit the grill, get everything out in front of you: food, spices and tools. Everything you are going to need should be within easy reach.
MAKE SURE IT’S HOT
Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is – high, medium-high, etc. Until then, you can use the time-tested method of holding your hand 4 inches above the grate and seeing how long you can keep it there. It may sound a little dangerous, but you’ll pull your hand back at just the right moment.
◦ High: 2 counts
◦ Medium-high: 4 counts
◦ Medium: 6 counts
◦ Medium-low: 8 counts
◦ Low: 10 counts
KEEP THE LID CLOSED WHEN COOKING ITEMS THAT TAKE LONGER THAN 10 MINUTES
Items like ribs, whole chicken, bone-in chicken breasts, etc.
DON’T PLAY WITH YOUR FOOD
The more you touch the food on the grill, the more it will stick and begin to fall apart. Brush your burgers, fish, vegetables with oil and season with salt and pepper and place on a hot grill. Don’t touch it for at least 2 minutes! It needs to form a crust so that it can naturally pull away from the grill. If you begin to turn it before the crust has formed, it will stick.
DON’T FLATTEN BURGERS, STEAKS & CHOPS WITH THE SPATULA
It will only press out flavorful juices and cause flare-ups. Flip the food only once if possible.
GRILLING MEAT: WHEN IN DOUBT, IT’S BETTER TO UNDERCOOK THAN OVERCOOK
You can always put food back on the fire if you need to.
RIBEYE & ANAHEIM CHILE QUESADILLA RECIPE
Serves: 4
Marinated Ribeye:
8 Cloves Garlic, finely chopped
2 Anaheim Chiles, stems removed and coarsely chopped
3 Tablespoons Oregano, finely chopped
1/2 Cup Canola Oil
1 (1-1/4 inch thick) Boneless Ribeye (about 1 lb)
Salt and coarsely ground Black Pepper
1. Stir together the garlic, chiles, oregano and oil in a medium baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
2. Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill of it. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steak on both sides until golden brown and slightly charred and cooked to medium-rare (130 degrees on an instant-read thermometer) – about 9 minutes. Remove from the grill and let rest, loosely tented with foil, for 10 minutes. Slice into ¼-inch thick slices.
Anaheim Chile Vinaigrette:
3 Large Anaheim Chiles, grilled, peeled, seeded and diced
4 Cloves of Roasted Garlic, peeled
3 Tablespoons Red Wine Vinegar
3 Tablespoons Fresh Lime Juice
1 Tablespoon Honey, or more if needed
Salt and freshly ground Black Pepper
3/4 Cup Canola Oil
1/4 Cup chopped fresh Cilantro
1. Combine the Anaheim chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.
2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.
Quesadilla:
12 Flour Tortillas, 6-inch in diameter
1-1/2 Cups grated Monterey Jack Cheese
Marinated Ribeye slices, from above
6 Ounces Soft Goat Cheese, crumbled
3 Green Onions, thinly sliced
Canola Oil
Salt and freshly ground Black Pepper
1 Teaspoon Ancho Chile Powder
Cilantro Leaves, for garnish
1. Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese and green onion among the tortillas (in that order); season with salt and pepper to taste.
2. Stack the tortillas to make four 2-layer tortillas and top each with the remaining tortillas. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down and grill until lightly golden brown – about 2 minutes. Flip the quesadillas over, close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette and garnish with cilantro leaves.
ABOUT BOBBY FLAY STEAK:
Bobby Flay puts his avant-garde touch on the quintessential American entrée with his first ever steakhouse, Bobby Flay Steak at Borgata Hotel Casino & Spa. Showcasing a variety of regional steaks prepared with zesty rubs and seasonal ingredients and a special Lobster Bar that features fresh lobster creations, Bobby Flay Steak was designed by David Rockwell to present a chic, comfortable steakhouse that complements the exciting backdrop of Borgata.
ABOUT BORGATA HOTEL CASINO & SPA:
Located at Renaissance Pointe in Atlantic City, Borgata features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first cosmopolitan hotel experience, The Water Club at Borgata, with 800 guest rooms and suites; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.
Love tea? You'll want to check out the Crazy Tea Chick. The Crazy Tea Chick happens to be my daughter - the crazy doesn't fall far from the tree. It also doesn't wander far from caffeine.
. I’d never even seen it before but I have 
and love it. Besides, it’s Rachael Ray – how are you going to go wrong?
