Individual Meatloaves With Vegetables

                                           

                      Individula Meatloaves With Vegetables

Meatloaf with a German influence.  Serve with a salad and dinner is ready.  A great prepare ahead!

Ingredients:

2 lbs ground beef

2 potatoes grated

1 cup grated carrot

1 onion grated

1 red pepper diced

1/2 cup chopped parsley

2 eggs

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika 

Directions:

Prepare a baking sheet with sides with parchment paper.  Preheat oven to 400*F

Place meat in mixing bowl,  add ingredients in the order listed.  Mix with hands and form into serving sizes.

Bake at 400*F for 35 minutes and serve!

Form each serving egg shape but all with same thickness.  

Chili-Cheese "Jacket"

  Chilli-Cheese "Jackett"

The combo of chipotle paste, black garlic, tomato purée and jalapeño brine gives this chilli delicious depth – it tastes like it’s been slow cooked for hours, even though it’s ready before the spuds are done.

Ingredients:

4 baking potatoes
3 tbsp vegetable oil
1 onion, finely chopped
2 tsp cumin seeds
2 pounds ground beef  (12% fat)
1 tsp fine sea salt
2 tbsp chipotle paste
2 tbsp Black Garlic Paste
3 tbsp tomato purée
1/4 cup pickled jalapeños, chopped, 2 tbsp brine, plus extra jalapeños to serve
1 pinch/es sugar
15 ounce can black beans, drained and rinsed
15 ounce can chopped tomatoes
1/4 cup vintage Cheddar, grated
4 tbsp sour cream
½ pack coriander, leaves picked

Directions:
Preheat the oven to 425*F.  Wash the potatoes, dry well, then prick all over with a fork. Brush with 1 tbsp oil, place on a baking sheet, then sprinkle liberally with salt. Bake in the oven for 1 hour 15 minutes-1 hour 30 minutes, until crispy on the outside and soft in the middle.

Meanwhile (or about 35 minutes before the potatoes are ready), heat the remaining 2 tbsp oil in a large frying pan. Add the onion with a pinch of salt and fry over medium-low heat for 5 minutes. Add the cumin seeds, stir well, then add the ground beef and salt. Turn the heat up to medium-high and cook, stirring to break up the mince as you go, for 6-7 minutes until the meat is starting to brown.

Add the chipotle and black garlic pastes, tomato purée, jalapeño brine and sugar, stirring well to coat. Add the black beans and chopped jalapeños, stirring well again, then add the chopped tomatoes and 200ml water. Cover and cook over a medium heat for 8 minutes. Finally, remove the lid and cook for 5-7 minutes uncovered, stirring well, until the sauce has thickened. Season if needed.

When the potatoes are ready, cut a cross in the middle, open carefully, then sprinkle liberally with grated cheese. Return to the oven for 3-4 minutes until the cheese has melted. Serve topped with the hot chilli, a dollop of soured cream, a scattering of coriander leaves, more chopped jalapeños and some cracked black pepper.

Cook’s tip:  Make this veggie by replacing the beef mince with soya mince or a pouch of ready-cooked lentil

5out of 5 sta

Cabbage Roll Casserole With Dilled Sour Cream

                        Cabbage Roll Casserole With Dilled Sour Cream

Cabbage Roll Casserole with Dilled Sour CreamThis comforting dish delivers all the beloved flavors of traditional cabbage rolls with a fraction of the effort. Layers of seasoned ground beef, tender cabbage and rice bake in a rich tomato sauce crowned with melted cheese until golden and bubbly. A vibrant dilly sour cream adds a fresh, creamy finish to this crowd-pleasing casserole.

Ingredients:

2 tbsp (30 mL) olive oil, divided, plus more for greasing pan and foil

1 large onion, finely chopped
1 lb (455 g) lean ground beef
Salt and freshly ground pepper to taste
2 tsp (10 mL) paprika
3/4 tsp (4 mL) dried thyme
3 cloves garlic, minced
1 can (398 mL) diced tomatoes
1 can or jar (about 680 mL) tomato sauce
1 bay leaf
10 cups (2.5 L) thinly sliced cabbage
3 cups (750 mL) cooked long-grain rice, from 1 cup (250 mL) uncooked rice
1 1/2 cups (375 mL) shredded mozzarella cheese
1 1/2 cups (375 mL) shredded old white cheddar cheese
1 cup (250 mL) full-fat sour cream
2 tbsp (30 mL) finely chopped fresh dill, plus more to garnish (optional)
Directions:
Heat 1 tbsp (15 mL) oil in a large, deep skillet or sauté pan over medium heat. When hot, add onions. Cook, stirring frequently, for 2 minutes. Add ground beef and break it into small pieces with a wooden spoon, stirring to combine with onions. Season with salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes.

Add paprika, thyme and garlic. Cook, stirring constantly, for 1 minute. Carefully add diced tomatoes, tomato sauce, bay leaf, and season with salt and pepper. Bring to a simmer, cover and reduce heat to low. Simmer, covered, for 30 minutes, stirring once or twice.

Meanwhile, heat remaining 1 tbsp (15 mL) oil in large pot over
medium heat. When hot, add cabbage. Cook, stirring often, until just wilted, about 2 minutes. Season with salt and pepper. Set aside.  When meat mixture is done, stir in rice.  Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm) casserole dish.

Spread half of cabbage over bottom of casserole followed by half meat mixture. Repeat with remaining cabbage and meat. Mix mozzarella and cheddar together in a bowl, then sprinkle over casserole.

Lightly oil a piece of foil then cover casserole, oil side down. Bake for 30 minutes. Remove foil and bake, uncovered, until cheese is melted and starting to brown, 15 to 20 minutes more.                                                                                                                                                                                                           

Meanwhile, mix sour cream, dill and a pinch of salt in a small bowl until combined.

Remove casserole from oven and rest for 10 minutes. Cut into serving sizes and serve a dollop of sour cream on side. Sprinkle with chopped dill, if desired.  Serves 6 to 8

Cincinnati Skyline Chili

 Cincinnati Skyline Chili

In the city of Cincinnati, Ohio this dish is almost a religion! There are chain restaurants named for the dish. It is not unusual to find the dish on the menu at many other restaurants. You can buy the sauce in cans and sources will ship it. I found this recipe on a blog. Notice the cheese is cheddar cheese but any cheese will do that blends with the chili.  Make half of this recipe if you don't need to serve 12.  This recipe is a one pot prep.
Ingredients with Directions:

2# ground beef (85-15)

5 cups boiling water

Place meat in boiling water and with I long handled spoon, break meat into small pieces and cook.  Cook 20 minutes and when the protein surfaces skim the surface to remove this "film".  

Add each ingredient individually to layer the flavors,

2 cups onion, chopped fine

1/2 teaspoon cayenne pepper

1 large bay leaf

3 large garlic cloves, crushed

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 oz. unsweetened chocolate powder

Salt to taste

3/4 teaspoon apple cider vinegar

Simmer on low for 1 hr., stirring occasionally to prevent scorching.

While the pot simmers on low, make the tomato "paste".

8 ounces tomato sauce

3 teaspoons tomato paste, stir 2 minutes

Add 2 teaspoons ground cinnamon and simmer 15 to 20 minutes.  Prepare your paste while it simmers.

Toppings:

Plenty of Cheddar Cheese. (That is required)

Optional:

Raw diced onion,  Kidney beans,  Hot Sauce

Directions:

Bring a pot of water to a boil.  Place ground beef in water and break into small bits.  Protein will surface looking like a scum.  Skim it from surface.  Continue for 20 minutes until meat is cooked. 

Layer the flavors adding each ingredient and herb stirring to blend after addition according to directions.  Simmer 1 hour on low stirring occasionally to prevent scorching. Add tomato paste and stir for 10 minutes.   Add cinnamon and simmer 15 to 20 minutes 

To make paste: In another skillet with a stick-free surface and while the mixture is simmering, place the tomato sauce and paste.  Stirring constantly for 2 minutes over a medium to medium low heat to concentrate the mixture.  When your spoon creates a division in the mixture that remains instead of returning to the pool of sauce, place in the mixture of meat and spices..

Serve over cooked spaghetti and top with plenty of cheddar cheese.

Ricotta Meatballs With Arugula-Herb Salad

Ricotta Meatballs with Arugula‑Herb Salad

Adding ricotta to meatballs guarantees a moist, tender result. The herbed ricotta mixture is used in the meatballs and also as a condiment for the meatballs and vibrant green salad. Form the meatballs a day or two ahead of time and refrigerate in an airtight container for a quick dinner. Serves 4 (or 2 with leftovers)
Meatballs
1 1/4 cups (310 mL) full-fat traditional ricotta
1/2 cup (125 mL) grated Parmesan, plus more for serving
1/3 cup (80 mL) loosely packed parsley, finely chopped
1/3 cup (80 mL) finely chopped chives
1/3 cup (80 mL) loosely packed oregano leaves, finely chopped
2 tbsp (30 mL) finely grated lemon zest
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) red pepper flakes
3 tbsp (45 mL) olive oil, divided
1 tbsp (15 mL) capers, drained, patted dry
2 tbsp (30 mL) fennel seeds
1 tsp (5 mL) freshly ground black pepper
Fine sea salt to taste
1 large egg
1 large shallot, finely grated
1 lb (455 g) lean ground beef
1 1/2 tsp (7 mL) fine sea salt, divided
Salad
1/4 cup (60 mL) extra virgin olive oil, plus more for serving
2 tbsp (30 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Fine sea salt and freshly ground black pepper to taste
2 cups (500 mL) packed baby arugula
1/4 cup (60 mL) chopped chives
1/4 cup (60 mL) loosely packed mint leaves
1/4 cup (60 mL) loosely packed parsley leaves, coarsely chopped
Directions:
In a medium bowl, mix ricotta, Parmesan, herbs, lemon zest, lemon juice and red pepper flakes until well combined. Set aside.

In a small frying pan, heat 1 tbsp (15 mL) oil over medium-low heat. Add capers. Cook, stirring occasionally, until lightly crispy, 3 to 4 minutes. Transfer with a slotted spoon to a plate. Set aside.

Add fennel seeds and pepper to pan. Cook until lightly toasted, 1 to 2 minutes. Add to ricotta mixture. Finely chop capers and add to ricotta mixture. Season with 1 tsp (5 mL) salt and mix until combined. Transfer half to an airtight container. Refrigerate until ready to serve.

Stir egg into remaining half of ricotta mixture. Add shallot, beef and remaining 1/2 tsp (2 mL) salt. Mix until well combined. Roll into 1 1/4-inch (3-cm) balls and place on a parchment- lined baking sheet. You’ll have approx. 20 meatballs.

Preheat oven to 350°F (177°C).

Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat. Add half the meatballs. Cook, turning occasionally, until golden brown all over, 3 to 5 minutes. Return to baking sheet. Repeat with remaining 1 tbsp (15 mL) oil and meatballs. Bake on lower rack, turning once, until cooked through, 10 to 15 minutes.

While meatballs are baking, whisk oil, vinegar, mustard, salt and pepper until combined.Combine arugula and herbs in a large bowl. Add enough dressing to coat lightly, saving rest for another use. Gently toss.

To serve, spoon and spread 1/3 cup (80 mL) of the reserved herbed ricotta on each plate. Top with some salad and 5 meatballs. Drizzle with olive oil and sprinkle with Parmesan.

Serves 4 (or 2 with leftovers)

Jailhouse Dirty Rice

                                                         

Jailhouse Rice

The name was intriguing to me!  Jailhouse Rice is a variation of the tradition al Cajun-style dirty rice: packed full of ground beef and sausage so it's extra filling and nourishing, with lots of big meaty flavor. The rice itself is cooked in chicken broth and creamy soups, so it comes out creamy, savory, and absolutely loaded with onion flavor and garlic. Your taste buds will love rocking out to this Jailhouse Rice!

Ingredients:
1 pound ground beef
1 pound ground sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion, finely diced
2 cups celery, finely diced
2 (14.5-ounce) cans chicken broth
1 (10.5-ounce) can cream of celery soup
1 (10.5-ounce) can cream of onion soup
2 cups long-grain white rice 

raw parsley, optional, to taste, for garnish

Directions:
Preheat the oven to 350 degrees F.

Spray a 9x13-inch baking dish with cooking spray.

Add the ground beef, the ground sausage, the salt, the pepper, and the garlic powder to a large skillet over medium-high heat and cook, crumbling the meat, until browned, about 5-7 minutes.

Halfway through cooking the meat, add the onion and the celery, cooking them with the meat for the remainder of the cooking time; the vegetables should be cooked until tender.

Whisk together the broth, the celery soup, and the onion soup until smooth.

Pour the soup mixture into the skillet (without draining the skillet) and stir to combine.

Cook until the mixture starts to bubble, about 4-5 minutes. Gently stir in the rice. Pour the mixture into the prepared baking dish. Cover the dish tightly with foil.

Bake the mixture until the rice is cooked through, about 1 hour-1 hour 20 minutes.


Transfer the dish from the oven and let stand, covered, for 15 minutes.

Remove the rice and fluff it with a fork. Serve the rice garnished with the parsley

Loaded Smoked Cheddar and Chili Potato

Loaded Smoked Cheddar and Chili Potato

Turn potatoes into dinner with a simple chili and wickedly good cheese sauce. Smoked cheddar is my favourite burger cheese, but it might be even more delicious on baked potatoes. It’s easier to find than ever, available in blocks at many large grocery stores. 

Ingredients:

4 russet potatoes, about 5 lbs (2.2 kg) total weight

3 tbsp (45 mL) grape-seed, canola or sunflower oil, divided

Salt and freshly ground pepper

1 onion, chopped

2 cloves garlic, finely chopped

8 oz (250 g) ground beef

1 tbsp (15 mL) chili powder

2 tsp (10 mL) ground cumin

¼ cup (60 mL) tomato paste

1 cup (250 mL) beef broth or water

1 cup (250 mL) canned black or navy beans, drained

Hot sauce to taste

6 tbsp (90 mL) salted butter, divided

2 tbsp (30 mL) all-purpose flour

1¼ cups (310 mL) milk

6 oz (175 g) smoked cheddar, coarsely grated

Pinch cayenne

4 green onions, chopped

Directions:                                                                                     Preheat oven to 350°F (180°C). 

Place potatoes in a large bowl and drizzle with 2 tbsp (30 mL) oil; season liberally with salt and pepper. Place directly on centre rack and bake for 70 to 75 minutes or until tender. 

Meanwhile, heat remaining 1 tbsp (15 mL) oil in a medium saucepan over medium heat; cook onion until golden, 6 to 7 minutes. Add garlic; cook an additional minute. Crumble beef into pan and brown, breaking apart with a fork as you go. Sprinkle chili powder and cumin over, stir in tomato paste and broth. Add beans, bring to a gentle boil and cook for 6 to 8 minutes or until thickened; season with salt, pepper and hot sauce to taste. Set aside and keep warm. 

In a separate pot over medium heat, melt 2 tbsp (30 mL) butter; whisk in flour. Slowly pour milk over butter mixture, whisking as you go, until no lumps remain. Bring to a boil and cook until thickened, about 1 minute. Whisking constantly, add cheese in 3 handfuls, stirring between each until cheese is melted before adding more. Season sauce with salt and pepper to taste; stir in cayenne. 

Split top of potatoes and fluff flesh with a fork. Divide remaining 4 tbsp (60 mL) butter between them. Divide roughly half of the cheese sauce between the potatoes, then the chili; top with remaining cheese sauce. Sprinkle each with an equal amount of green onion.

Serves 4

Fancy Meatball Tarts

                                                      

                        Fancy Meatball Tarts
Can you think of a cuter way to present mini meatballs than in golden phyllo cups? You can make these moist meatballs ahead of time. This will simplify your final prep on the evening of the party. Don’t hesitate to switch up the seasonings used in the meatballs. Try your favourite combo—or, if you’re making them on warmer days, consider using chopped fresh basil and oregano.

Ingredients:
1 egg
1/4 cup (60 mL) milk
1 slice white bread, or 1/4 cup (60 mL) fine dry bread crumbs
1 lb (455 g) ground beef
1/2 tsp (2 mL) dried leaf thyme
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
Generous pinch of allspice (optional)
1/2 cup (125 mL) finely grated Parmesan
1/4 cup (60 mL) finely chopped green onion tops
9 sheets frozen phyllo pastry, thawed
1/3 cup (80 mL) melted butter
3/4 cup (175 mL) jellied cranberry sauce
Chopped green onions or tiny basil leaves for garnish (optional)

Directions:

Preheat oven to 400°F (204°C).

For meatballs, whisk egg and milk together in a small bowl. If using white bread, remove crusts and discard. Finely chop white bread. Stir chopped bread or bread crumbs into milk mixture. Let sit until mushy, about 10 minutes.

Spread out meat in a large bowl. Spread bread mixture overtop. Sprinkle with thyme, paprika, salt and allspice. Work in with a fork. Then work in cheese and onions. Don’t hesitate to use your hands to mix.

Line a rimmed baking sheet with parchment. Using moistened hands, shape 1 tbsp (15 mL) of meat mixture into a 1-inch (2.5-cm) ball; place on baking sheet. Repeat with remaining mixture. Bake 10 minutes. (Meatballs will bake more in tart shells.) If not using baked meatballs right away, place on a sheet pan. Cover and refrigerate up to 2 days, or freeze in a sealed container. Bring to room temperature before baking in phyllo shells.

To prepare pastry, heat oven to 350°F (177°C).

Unroll phyllo on a counter. Carefully remove one sheet and place on counter separately. (Keep remaining phyllo covered with a clean damp dishtowel.) Lightly brush single sheet with melted butter. Top with a second sheet, lining up sheets as best you can, and brush with butter. Repeat with a third sheet and brush with butter. Cut stacked sheets into 3-inch (8-cm) squares. Nestle each into the well of a mini muffin cup, gently pressing into the bottom and up the sides. Repeat with remaining squares. If you only have one muffin tin, work in batches.

Heat jellied cranberry sauce in microwave just until it starts to bubble. Stir until smooth. Pour into a small bowl. Roll one meatball in sauce to coat lightly, then carefully place in a phyllo cup. Repeat until all cups are filled. Bake in centre of oven until phyllo is golden, 5 to 7 minutes. Meanwhile, repeat process using remaining meatballs and phyllo in a second muffin pan.

If you wish, brush top of baked warm meatballs with more cranberry sauce. Serve warm, garnished with sliced green onions or tiny basil leaves if desired.   Makes 30 tarts

Homemade Stuffed Shells

Homemade Stuffed Shells

An easy but quick make ahead dish for dinner or company

Ingredients:
½ pound jumbo pasta shells
2 tablespoon olive oil
1 onion – finely chopped
salt and pepper (to taste)
3 cloves garlic – minced
1 pound ground beef
2 tablespoon italian herbs
2 cups spaghetti sauce
2 cups ricotta – or cottage cheese
1 cup mozzarella – shredded plus more for topping
½ cup parmesan cheese – grated plus more for topping
1 egg beaten

Directions:

Preheat oven to 350 degrees.

Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells. (to keep the shells from sticking together, I added about 1 tablespoon olive oil to the water, and stirred them gently often.)

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, generously add salt and pepper and sauté until softened – about 4 – 5 minutes. Add the garlic and cook for another minute or two.

Add the beef and cook until browned, breaking it up as it cooks. When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.
In a small bowl, combine the ricotta, mozzarella, parmesan and egg – mix together well, then mix into the beef mixture.

Grease a 9″ x13″ baking dish and spread the remaining sauce evenly in the bottom. Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.

Bake for about 25 – 30 minutes, or until heated through.

Spring Greens Salad with Radishes and Kumquats And Fennel Sausage

Spring Greens Salad With Radishes And 

Kumquats And Fennel Sausage

Ingredients:
For The Sausage
1 teaspoon salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon fennel seed
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 pound ground beef

F‍or The Salad
1–2 heads spring greens/lettuces
10 kumquats, thinly sliced
1 bunch radishes, larger ones cut in half
1 lemon, juiced
Extra-virgin olive oil

Directions:
Make the Sausage:
In a medium mixing bowl stir together the seasoning and then add the ground beef. Mix with hands until well combined. Cover and refrigerate for 30 minutes. With lightly oiled hands, gently roll mixture into 18 golf ball-size meatballs and then flatten slightly.
Heat a grill pan or outdoor grill to medium heat. Cook on each side 4-5 minutes, until cooked through. Set aside to rest.
Make the Salad:
On a large serving platter, arrange greens/lettuces, kumquats, and radishes. Drizzle with lemon juice and olive oil. Add the cooked sausage to the salad platter, tucking between greens. Sprinkle with a pinch of salt and freshly ground black pepper.

Frikadellen

 

Frikadellen translated in German means "in between".

For centuries people in Germany and beyond have been enjoying frikadellen. Something between meatballs and hamburgers, this delicacy first rose to prominence in Germany during the 1700s. They are not only eaten in Germany, but also in Poland and throughout Scandinavia.

These meat patties can be eaten like burgers on rolls or like meatballs, usually served with potato salad or a cabbage dish. The flavorful and versatile frikadellen is traditionally also eaten cold on picnics, owing 
to their convenient shape and size for sandwiches.
Ingredients:
1 medium yellow onion, finely chopped
3 slices stale bread
1/4 cup milk
1 clove garlic, minced
1/2 pound ground beef (80% lean recommended)
1/2 pound ground pork
1 egg
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon prepared dijon mustard
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon ground coriander
4 tablespoons olive oil, divided
1 tablespoon butter

Directions:

Warm milk for 30 seconds in the microwave. Tear bread into small pieces and then pour the warm milk over them. Allow bread to absorb the milk for 10 minutes and then squeeze out as much of the excess liquid as possible. Discard the milk from this process.

Heat 1 tablespoon of oil in a pan and sauté onion pieces until they become translucent. Add garlic and cook one minute more. Remove from heat.

Place onions and garlic in a bowl along with bread, beef, pork, egg, parsley, salt, pepper, yellow mustard, oregano, paprika, ginger, mace, and coriander and stir.

1. Knead mixture until completely blended. Divide into 4 equal parts and shape into balls. Then slightly flatten the frikadellen into patties. Chill patties for 30 minutes.



2. Heat remaining oil and butter in pan over medium-high heat. Fry frikadellen until brown on each side, then reduce heat and cook until internal temperature of at least 160˚ is reached. Total cook time should be about 10 minutes for each side.

Skillet Chili Cornbread Pot Pie

Skillet Chili Cornbread Pot Pie

You know those times when you have the energy to cook something, but the thought of making multiple dishes to make up a whole meal is completely beyond you?  Everything is packed into this one recipe, that way, once it’s cooking away we can wipe our hands of it and go get comfortable before putting dinner on the table.

Ingredients:

Chili:

1 1/2 pounds ground beef

2 (8 oz.) cans tomato sauce

1 (10 oz.) can diced tomatoes with green chiles

1 (14 oz.) can kidney or pinto beans, rinsed and drained

1 (14 oz.) can black beans, rinsed and drained

1 yellow onion, finely chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon oregano

2 tablespoons extra-virgin olive oil

S&P to taste

Topping 

2 (8 oz.) pkgs. cornbread mix

2 eggs

2/3 cup milk

1 (8oz.) can creamed corn

1 cup grated cheddar cheese, optional

Directions

Preheat oven to 400º F.

Heat olive oil in a large, ovenproof skillet over medium-high heat and sauté onion until softened and translucent, about 5 minutes.

Stir in garlic and cook for another 1-2 minutes, or until fragrant.

Add beef to onion and garlic mixture and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, and stir to combine.

Add tomato sauce, diced tomatoes, and all beans and stir until mixed.
Reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes. Taste and adjust seasoning, if needed.

While chili simmers, prepare cornbread by whisking together cornbread mix, eggs and milk in a large bowl. Once combined, fold in creamed corn and cheddar cheese, if using.

Pour cornbread into skillet, on top of chili, and spread into an even layer.

Place skillet in oven and bake cornbread is cooked through and chili mixture is bubbling, 20-25 minutes. Serve hot. Enjoy!

The 3 X 2 Smash Burger

                                    The 3 X 2 Smash Burger
 The best burger? Everyone has thoughts. Thick, thin, rare, well-done, lots of toppings, barely any. What can’t be argued? That said, the smash burger is here to stay. As dangerously close (in the best way) to a salty meat pudding as any sandwich ought to be, a smash burger owes its ultra-beefy flavour to ground meat cooked over high heat in its own fat. Inspired by the Four Guys Burger at Gold Standard in Toronto and the Animal Style burger at California’s In-N-Out Burger, this three-patty, two-cheese babe is as local as your own kitchen. Marmite, an MSG-laden (again, in the best way!) yeast extract, is available at most large grocers. See TIP below for customizing your burgers.  Serves 2 

Ingredients:
Burger Sauce
3 tbsp (45 mL) mayonnaise
1 tbsp (15 mL) ketchup
1 tbsp (15 mL) sweet pickle relish
1/2 tsp (2 mL) Marmite Pinch cayenne

2 tbsp (30 mL) neutral-flavoured oil
2 medium-size onions, halved and thinly sliced
Salt
12 oz (340 g) medium ground beef
Freshly ground black pepper
2 very soft, small potato or brioche burger buns
1 cup (250 mL) loosely packed shredded iceberg lettuce
Yellow mustard, about 3 tbsp (45 mL), divided
4 thin processed cheese slices
1 medium-size dill pickle, preferably Vlasic, sliced into
1/4‑inch (5-mm) thick coins
2 slices cooked bacon, halved lengthwise (option

Directions
For the Burger Sauce, place all ingredients in a small bowl and stir to combine—the Marmite will take some coaxing to dissolve.  Cover and refrigerate for up to a week.

To caramelize the onions, add oil to a 10- or 12-inch (25- or 30-cm) cast-iron skillet set over medium heat. Once shimmering, add onions and 1/2 tsp (2 mL) salt. Spread out into an even layer and cook until light golden, about 3 minutes. Stir and repeat process twice more. Reduce heat to low and continue to cook, stirring from time to time, 30 to 35 minutes longer or until deeply caramelized.

Meanwhile, divide cold ground beef into six equal portions. Working on a parchment-lined baking sheet, pat each out into a large flat patty 4 inches (10 cm) in diameter. Season generously with salt and pepper.

Scrape onions out into a heatproof bowl; set aside. Return pan to heat, place buns cut side down in pan and toast until golden at edges, 30 seconds or so.

Divide Burger Sauce between top and bottom buns. Divide lettuce between bottoms.

Clean pan; set over high heat. Turn kitchen fan to high. Once pan is smoking, add 3 patties. Press each lightly with a large offset spatula to make contact with pan. Cook 1 minute.

Meanwhile, squirt a heaping teaspoon of mustard onto uncooked side of each patty and spread to edges. Flip and immediately top two patties with a slice of cheese and one quarter of the onions. Cook 45 seconds total then stack the patties with the undressed one on top.

Set onto bottom bun, top stack with half the pickle slices, half the bacon, if using, and the top bun.

Serve right away and repeat process to make a second burger.  Serves 2

TIP You can make and stack as many patties as you like, even change the ratio of meat to cheese (for instance, a double burger with 2 cheese slices) or leave the cheese out altogether. Each patty requires 2 oz (55 g) ground beef; if you don’t have a scale, visit a meat counter where you can ask for a very specific weight of beef, then divide by eye at home.

Navajo Tacos

Navajo Tacos

There’s always room for more when it comes to tacos. Mix to infuse taco meat with an authentic blend of peppers and signature spices before serving in warm tortillas. Top with favorite taco garnishes and hot sauce. 

Ingredients:

1 Tbsp olive oil
3/4 cup yellow onion, diced
2 cloves garlic finely minced
1 lb lean ground beef
2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an      8 oz can of tomato sauce instead)
1 (4 oz) can diced green chilis
Salt and pepper, to taste

For serving
Romaine or Iceberg lettuce, chopped
Shredded cheddar or Monterey Jack cheese
Roma tomatoes, diced
Sour cream
Sliced black olives and chopped cilantro (optional)
Navajo Fry Bread

2 tsp baking powder
1/2 tsp rapid rise or active dry yeast
1/2 tsp salt
1 cup warm milk (110 degrees)
1 Tbsp butter or shortening, melted
Vegetable oil, for frying
Directions:
Navajo Taco Filling
Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.

Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.

Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.

Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).

Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.

Navajo Fry Bread
In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.

Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).

Cover dough with plastic wrap and allow to rest 5 – 10 minutes.
Heat 1 inch of oil in a large cast iron skillet to 350 – 360 degrees over stove top.

Divide rested dough into 8 equal pieces.

Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.

Remove from oil and drain onto a plate or baking sheet lined with paper towels.   Enjoy !!

Cheesy Taco Casserole

Taco Casserole   

The one change made that most distinguishes these from typical tacos is our use of biscuit mix instead of tacos or tortillas. Had we used tortilla chips or actual taco shells, they would have grown soggy once all of our yummy bonus ingredients were piled on top. We found that biscuit dough was a delicious compromise, since it settles into the beef a bit, plus its sturdiness means you can pile whatever other toppings on top that you like! No need to rein it in here, go crazy and make this the taco casserole of your dreamings.

Ingredients;

2 pounds ground beef
1 packet Taco Seasoning
4 eggs
3/4 cup whole milk
1 3/4 cup Biscuit mix OR Bisquick
1/2 cup sour cream
2 cups chopped lettuce
2 cups sharp cheddar cheese, grated
Black Olives, optional
Kosher salt and pepper to taste

Directions:

Preheat oven to 400º F and lightly grease a 9x13-inch baking dish with non-stick spray.

In a large bowl, beat eggs and milk together until combined, then stir in biscuit mix, and salt and pepper, if using. Set aside.

Season beef with salt and pepper, then cook until browned. Drain fat, then stir in taco seasoning.

Place beef in an even layer in greased baking dish, then spread biscuit mix in an even layer on top of beef.

Transfer baking dish to oven and bake until biscuit layer is golden brown, 22-25 minutes.

Remove from oven and let cool 10 minutes, then spread sour cream on top of biscuits.

Top with chopped lettuce, tomatoes and olives, if using, then sprinkle cheddar cheese on top.       Serve hot and enjoy!   Serves 8

Maple Mustard Meatballs

These easy to make meatballs are baked in a sweet and tangy maple syrup and mustard sauce. Serve over rice, noodles, or mashed potatoes for a stress-free weekday meal. A great option for potlucks too!

Ingredients

Meatballs:
½ pound ground pork
½ pound ground beef
¼ cup rolled oats
¼ cup milk
1 large egg, lightly beaten
¾ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, diced

Sauce:
⅔ cup pure maple syrup
¼ cup prepared yellow mustard
2 tablespoons ketchup
½ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon salt
Directions:
Preheat the oven to 375 degrees F (190 degrees C).

Combine ground pork, ground beef, oats, milk, egg, salt, garlic powder, and pepper in a large bowl.  Shape into 24 meatballs, about 1 1/2 inches in diameter.

Heat oil in a large skillet over medium heat. Cook meatballs until evenly browned, about 8 to 10 minutes. Place meatballs into an 8x8-inch casserole dish and scatter onion over top.                                  

Combine maple syrup, mustard, ketchup, hot pepper sauce, and salt for sauce in a medium bowl. Pour over meatballs and toss to coat.           

Bake in the preheated oven until set and cooked through, about 30 minutes, stirring halfway through.

Lebanese Grilled Kafta

Lebanese Grilled Kafta 

Lebanese Kafta is ground meat flavored with spices and grilled kabob.  Try ground beef, lamb, or goat.  Sure to be a crowd pleaser.

Ingredients:
2 pounds ground beef, 85/15 fat content
2 tablespoons grated yellow onion
1 clove garlic, minced
3 tablespoons parsley, flat or curly, finely chopped
3 tablespoons mint, finely chopped, plus more for finishing
2 teaspoons kosher salt
1 teaspoon sumac
1/2 teaspoon cinnamon
1 tablespoon crushed dried mint or Mint Salt
2 tablespoons extra virgin olive oil

Directions:

In a medium bowl, combine the beef with the onion, parsley, mint, salt, pepper, sumac, and cinnamon. Chill for at least one hour and up to one day. 

Heat the grill to medium. Coat the grates with oil.

Use 1/2 cup of the meat mixture to form an oblong football shape. 

Pierce lengthwise with a 12-inch or smaller skewer. Continue to shape the kafta until it is longer and thinner, about 6 inches by 2 inches, on the skewer. Repeat this process with the rest of the meat.

Place the skewers crosswise on the grill grates. Lower the lid and cook for about 3 minutes, or until golden with char marks on the bottom. 

Turn the kafta skewers and cook for another 5 minutes, or until the meat reaches 135°F.

Remove the kafta from the grill to a platter or cutting board. Brush the kafta with olive oil and dust with chopped mint. Serve immediately.

Tourtiere Turnover

Tourtiere Turnover

Crisp flaky turnovers filled with a classic tourtière filling are ready to bake and serve. You can bake just a few at a time or the whole batch for a crowd (you can even double the recipe if you really want to stock up). They make a fun addition to a charcuterie platter with pickles and other meats and cheeses, or as a side to a green salad for a plated starter. A spoonful of chili sauce or fruit ketchup is the ideal 
accompaniment. 

Ingredients:
12 oz (340 g) ground beef or pork (or a mixture).
⅓ cup (80 mL) finely chopped onion
½ stalk celery, finely chopped
1 large clove garlic, minced
½ tsp (2 mL) dried savoury
½ tsp (2 mL) dried sage
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground pepper
⅛ tsp (0.5 mL) dried thyme
Pinch ground allspice
½ cup (125 mL) unsalted beef stock or water
1 tbsp (15 mL) chopped fresh parsley
1 lb (455 g) frozen puff pastry, defrosted
All-purpose flour
1 egg
2 tsp (10 mL) water

Directions:

1. Cook ground meat in a medium skillet over high heat, stirring and breaking up meat, for about 10 minutes or until no longer pink. Remove from heat and tilt pan to drain liquid to one side of the pan. If there is more than about 1 tbsp (15 mL) liquid, spoon off excess.

2. Return skillet to high heat and add onion, celery, garlic, savoury, sage, salt, pepper, thyme and allspice. Cook, stirring often, for about 3 minutes or until onions are sizzling.

3. Pour in stock and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, for about 15 minutes or until most of liquid is evaporated but meat mixture is still moist. Stir in parsley. Transfer to a shallow dish and let cool. Cover and refrigerate until chilled, about 1 hour, or for up to 1 day.

4. Line 2 baking sheets with parchment paper.

5. Divide pastry in half, returning half to the refrigerator. Roll out pastry on a lightly floured surface to a 12-inch (30-cm) square. Cut into 3 strips crosswise and lengthwise to make nine 4-inch (10-cm) squares. See TIP 1.

6. Whisk egg with water in a small bowl. Brush pastry squares lightly with egg wash.

7. Stir meat mixture, break up any clumps. Spoon a heaped tbsp (15 to 20 mL) into the centre of each square. Fold one corner over to form a triangle and enclose filling. Press edges with a fork to seal and crimp. Brush tops with egg wash. Place on lined baking sheets, spacing apart. Place in refrigerator while making 9 more turnovers with remaining pastry and filling.

8. Freeze turnovers on baking sheets until solid, about 2 hours. Transfer to a rigid airtight container, layering with parchment paper, and freeze for up to 1 month. See TIP 2.

9. To serve, preheat oven to 400°F (200°C). Line a baking sheet (use 2 if baking all the turnovers at once) with parchment paper.

10. Arrange frozen turnovers on lined baking sheet, spacing at least 1 inch (2.5 cm) apart. Bake, 1 sheet at a time, for about 25 minutes or until pastry is golden and puffed and filling is hot. Let cool on baking sheet for 5 minutes.

Makes 18 turnovers

TIP 1 To make 32 smaller turnovers, cut each 12-inch (30-cm) square of pastry into sixteen 3-inch (8-cm) squares and use a level tbsp (15 mL) of filling for each turnover. Reduce baking time to about 20 minutes.

TIP 2 To bake turnovers without first freezing them, refrigerate assembled turnovers for about 30 minutes to chill. Reduce baking time to about 20 minutes.

Mediterranean Meatloaf Focaccia

Mediterranean Meatloaf Focaccia

No need to wait for the next day to enjoy a comforting meatloaf sandwich, this zesty version of a North American classic is hearty and delicious hot from the oven and just as yummy cold for lunch the next day. Instead of heavy mashed potatoes, we’ve lined the bottom of the bread with thinly sliced sweet potatoes and amped up the Mediterranean flavours for a cosmopolitan twist.

Ingredients:

1 focaccia bread; about 8 x 10 inches (20 x 25 cm)
½ small sweet potato, peeled, very thinly sliced
½ tsp (2 mL) sea salt
½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
1 small red or green pepper, seeded, finely chopped
1 jalapeño or other chili pepper, seeded, finely chopped
2 to 3 cloves garlic, minced
½ tsp (2 mL) dry oregano
2 cups (500 mL) packed lean ground beef, about 1 lb (500 g)
½ cup (125 mL) grated Parmesan, Romano or Asiago cheese (or a combination)
¼ cup (60 mL) finely chopped sun-dried tomato 
2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water
1 tsp (5 mL) finely minced fresh rosemary
¼ cup (60 mL) finely chopped fresh basil
2 free-run eggs, lightly beaten
1 cup (250 mL) shredded mozzarella 
16 to 20 thin slices of spicy or mild Italian salami, enough to cover the surface of the focaccia

Directions:

Carefully slice the top of the focaccia off; set aside.

Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

Preheat oven to 350°F (180°C).

A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

Top evenly with the grated mozzarella and place the lid back on.

Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

Serve warm or enjoy cold.