Hannah's Recipe Blog

Cheesy Taco Pasta (Dinner Then Dessert) ½ pound shells pasta 1 pound ground beef 1 packet taco seasoning (or homemade) ¾ c water 1 c salsa 1 c shredded cheddar (optional) Cook the pasta. Brown the ground beef, and drain the fat. Then, add the taco seasoning and ¾ c water. Stir, and cook until the water is gone. Combine pasta, beef, salsa, and cheese (if using). Stir to combine.

Asian Meatballs and Rice Noodles (MSPI Mama) 3 T chopped green onions 2 1/2 T fish sauce (divided) ¼ c. and 1 ½ t lime juice (divided) 6 garlic cloves, minced (divided) 1 bacon slice ½ lb ground sirloin ½ lb ground pork 1 lb rice noodles ½ c warm water 6 T sugar 1-2 t chili garlic sauce (sriracha, for ex.) 2-3 T of chopped fresh herbs (such as basil, cilantro, mint) Add to a food processor or blender the green onions, 1 T fish sauce, 1 ½ t lime juice, 2 minced garlic cloves, and 1 bacon slice. Process until smooth. In a large bowl, mix the blended mixture with ½ lb ground sirloin and ground pork until well combined. Shape mixture into 1-inch meatballs. Heat a large nonstick skillet over medium heat. Coat with a bit of oil. Add meatballs; cook 8 minutes, or until meatballs are nearly done, browning on all sides. Meanwhile, prepare noodles according to package directions. Combine warm water, 6 T sugar, ¼ c. lime juice, 1 ½ t fish sauce, 1-2 t chi...

Beef and Potato Burritos (Martha Stewart) 1 large baking potato 2 T oil ¾-1 lb ground beef 1 onion, chopped (we do less) 1 jalapeno, finely chopped 1 can (14 oz) diced tomatoes with juice 1 ½ t ground cumin Coarse salt 2 t paprika 5-6 tortillas Chopped fresh cilanro Garnishes – sour cream, cheese, lettuce, lime juice, etc. Peel potatoes; cut into ½ inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes. Add beef, onion, and jalapeno to the potatoes. Cook, breaking up meat until beef is thoroughly browned. Add tomatoes and juice, cumin, paprika, and 1 t salt. Cook until liquid has evaporated. Spoon into tortillas. Good with garnishes, especially fresh cilantro.

Italian Shepherd’s Pies (MSPI Mama) 1 lb ground beef ¼-1/2 onion, finely chopped 1 jar marinara sauce 1/8 t salt 1/8 t pepper 1 c all-purpose flour 1 ½ t baking powder ½ t salt ¼ t Italian seasoning ½ c milk (almond worked) ¼ c coconut oil (or butter if you can do dairy) Brown hamburger with the onion, and drain excess fat. Add the marinara sauce, salt (I omit), and pepper. Cook and stir for 8-10 minutes until thickened. Grease a casserole dish, and spoon the mixture into it. In a small bowl, combine the flour, baking powder, salt, and Italian seasoning. Stir in the milk and coconut oil, just until moistened. Spoon dough over meat mixture (It’s hard to spread…if you just drop dumplings it’ll spread out as it cooks) Bake at 450 for 15-20 minutes.

Chili Mac (MSPI Mama) ½ lb lean ground beef or turkey ½ c chopped onion 1 clove garlic, minced 1 T canola or olive oil 8 oz elbow macaroni 16 oz can kidney or pinto beans, undrained 1 c. frozen corn 16 oz tomato sauce 1 c water 1 T chili powder ½ t salt In a large skillet coated with oil, brown the meat, onion, and garlic. Drain off any extra fat and return pan to the burner. Add remaining ingredients. Bring to a boil, stirring often. Once boiling, turn heat down, cover, and simmer for 20 minutes. Stir occasionally. Add additional water if necessary, until macaroni is properly cooked. Adjust seasonings to taste.

Grilled Steak with Garlic-Parsley Sauce (MSPI Mama) 1 ½ lbs flank steak (we do NY Strip, too) ½ c minced fresh parsley leaves (not dried) ¼ c minced red onion 2 medium cloves garlic, minced ¼ c red wine vinegar ¼ c extra-virgin olive oil 1/8 t red pepper flakes Table salt and ground black pepper Combine all ingredients, except steak in a bowl. Grill steak until slightly less done than you want. Place steak in a baking dish, and coat with parsley sauce. Cover dish with foil and let rest for 5 minutes. Serve with extra sauce. YUMMMMMM.

Freezer Make Ahead Italian Meatballs (Slow Cooker Gourmet) ½ c. panko bread crumbs ½ c. milk 1 pound ground beef 1 pound ground pork sausage (Sage flavor) 1 egg 2 t. dried parsley 1 t. dried Italian seasoning ½ t. salt ¼ t. pepper Line large cookie sheet with foil, place a wire cooling rack on top, and set aside. Add milk to bread crumbs and let them soak for 5 minutes. Meanwhile, mix both meats along with seasonings and egg. Add soaked bread crumbs. Use hands to gently mix until well combined, but do not overwork. Using an ice cream scooper (to ensure uniform size), scoop meat into hands and gently roll into a ball shape. Place on cookie sheet. Broil in the oven for about 8 minutes until lightly browned and crispy, then carefully flip and broil for another 4 minutes. Reduce oven heat to 400 degrees and let meatballs continue to cook for another 10 minutes, or until cooked through. Let cool completely, transfer to a clean parchment paper lined cookie...

One Pan Cheesy Smoked Sausage and Pasta 1 T olive oil 1 pound beef smoked sausage (links, sliced) ½ c. diced onion 1 T minced garlic ¼ t Red Pepper Flakes ½ t salt and pepper, each 2 c chicken broth 1 (14 oz) can diced tomatoes ½ c. milk 8 oz dry penne pasta 2 c shredded Colby-Jack cheese 1/3 cup chopped scallions, for garnish In a large pan (soup pot), add olive oil and heat over medium heat. Add onions and sausage. Cook for 5 minutes. Add garlic and all seasonings. Cook for 2 minutes. Add chicken broth, tomatoes (drained), milk, and pasta. Bring to a boil, lower heat, and cover for 15 minutes. Stir in cheese. Garnish with chopped scallions. (Also good with fresh or frozen spinach or kale. Frozen – add before boiling. Fresh – add just at the end to wilt it in)

Hamburger Wild Rice 1 lb. hamburger 1 box long grain & wild rice Brown hamburger and drain. Prepare rice according to directions. Combine.

One Pot Chili Pasta (BudgetBytes) 1 T. olive oil 1 medium onion 2 cloves garlic 1 lb ground beef 2 T. flour 2 T. chili powder 1 (15 oz) can tomato sauce 1 (15 oz) can diced tomatoes 1 (15 oz) can black beans 1 c. frozen corn kernels 2 c. uncooked elbow macaroni 2 c. beef broth 1 c. shredded cheese Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. Drain after browned. Add the flour and chili powder to the pot and stir to coat the meat. Continue to stir and cook for 1-2 minutes more. Drain and rinse the beans. Add the beans, tomato sauce, diced tomatoes, and corn kernels. Stir well. Add the dry macaroni and two cups of beef broth to the pot and stir to combine. Place a lid on top, turn the heat up to high, and let the pot come to a boil. Once it reaches a boil, give it a...

Hannah and Keagan’s Chile Tacos 1 lb. hamburger 1 packet taco seasoning Pepperoni (to taste) Chiles (to taste) Rice Tortilla Shells Garnish: sour cream, black beans, Monterey jack cheese, black olives, lettuce Brown hamburger, add taco seasoning and cook according to packet instructions. Cut pepperoni (to taste) into fourths. Add chiles (to taste) and pepperonis to meat mixture. Cook rice (minute rice is easiest). Serve on tortilla shells with toppings of choice

Chili Cornbread Skillet (adapted from BudgetBytes) For the Chili: 1 pound hamburger 1 T olive oil 2 cloves garlic 1 small onion 1 jalapeno ¼ c. tomato paste 1 (15 oz) can fire roasted tomatoes 1-2 cans beans (kidney, pinto, black) 1 T chili powder ½ t. cumin ½ t. oregano 1 t. salt 1 c. shredded cheddar For the Cornbread: 1 c. yellow cornmeal 1 c. all-purpose flour ¼ c. sugar 4 t. baking powder ½ t. salt 1 c. milk 1 large egg ¼ c. vegetable oil Brown hamburger and drain grease. Dice the onion and mince the garlic. Slice the jalapeno lengthwise, scrape out the seeds, and then dice the pepper. Sauté the onion, garlic, and jalapeno for five minutes with a bit of olive oil. Drain the beans in a colander and rinse them briefly. Add the tomato paste, diced tomatoes, browned hamburger, and beans to the skillet with the onions, garlic, and jalapeno. Stir to combine. If the mixture is too thick, add ¼ - ½ c. wa...

Mom's Barbecues 1 lb. hamburger 1 can chicken gumbo soup ½ c ketchup Mustard Brown hamburger and drain. Pour in soup, ketchup, and mustard. Simmer for 10 minutes. Serve on Hamburger Buns

Pot Roast (Pioneer Woman) Salt and freshly ground black pepper One chuck roast 2-3 T olive oil 2 whole onions, peeled and halved 6-8 whole carrots, cut into 2-inch pieces 3 c. beef broth Rosemary and Thyme (2-3 sprigs fresh, dried works too) Generously salt and pepper the chuck roast. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. Throw the carrots in the same hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. If needed, add more oil. Place the meat in the pot and sear it for about a minute on all sides. Remove the roast to a plate. With the burner still on medium high, use about 1 c. beef broth to deglaze the pot. Place the roast back into the pot and add about 2-3 c. beef broth to cover the meat halfway. Add in the onions, carrots, and herbs. Cook at 275 3 hours for 3-...

Beef Gyros (Taste of Home) 1 c. (8 oz) plain yogurt 1/3 c. chopped, seeded cucumber 2 T. finely chopped onion 1 garlic clove, minced 1 t. sugar 1 ½ t. dried oregano 1 t. garlic powder 1 t. onion powder 1 t. salt ¾ t. pepper 1 lb ground beef 4 pita breads, halved, warmed 3 c. shredded lettuce 1 large tomato, chopped 1/2 small onion, sliced In a small bowl, combine yogurt, cucumber,   2 T finely chopped onion, garlic, and sugar. Chill. In a large bowl, combine seasonings. Crumble beef over mixture and mix well. Shape into four patties. Grill (or pan cook) over medium heat. Cut patties into thin slices, stuff into pita halves. Add lettuce, tomato, onion, and leftover cucumber. Serve with yogurt sauce.

Ramen Dinner 1 lb. hamburger 2 c. water Frozen oriental veggies 2 pkgs. Ramen noodles and seasoning packet 1 tsp. ginger (optional) Brown and drain hamburger. Add water, vegetables, ramen noodles, seasoning packet, and ginger. Bring to a boil. Simmer 5-8 minutes.

Un-Stuffed Green Peppers 1 T. olive oil 1 clove garlic ½-3/4 small onion 1-1 1/2 green bell peppers ¾ - 1 lb ground beef 1 (15 oz) can diced tomatoes 1 c. uncooked white rice 1 t. basil 1 t. oregano Freshly cracked pepper 1 ½ c. beef broth  1 (8 oz.) can tomato sauce 1 t. Worcestershire sauce Cheddar to top                Mince the garlic and dice the onion and bell peppers. In heavy skillet, sauté the garlic and onion in olive oil over medium heat (2-3 minutes). Add the ground beef and cook until fully brown. Lastly, add the diced bell pepper to the skillet and sauté 3-5 minutes until they are slightly soft. Add the diced tomatoes and their juices to the skillet, along with the uncooked rice, basil, oregano, and some freshly cracked pepper. Stir well. Add beef broth and stir to combine. Place the lid on the skillet, turn the heat up to high, and allow the mixture to come to a full boil. Once it reac...

BBQ Meatballs 1 lb. ground beef 1/3 c. oatmeal 1 T. minced onion Salt and pepper ½ c. milk Sauce: 2 T sugar 2 T Worcestershire sauce 1 c. ketchup ½ c. water ¼ c. vinegar 1/3 c. onion Mix ground beef, oatmeal, 1 T. onion, salt, pepper, and milk. Roll into balls and cover them with flour. Cook them and remove grease. Mix sauce- sugar, Worcestershire, ketchup, water, vinegar, and onion. Pour over meatballs and simmer until sauce is thick and hot – about 10 minutes.

Hildebrandt Bierochs 3 lbs. hamburger Head of cabbage Onion Rhodes Rolls (frozen, 36 count)     Fry half of the onion with hamburger. Fry ½ of the onion w/cabbage and add a little water and oil. Cook cabbage until mushy, and drain. Roll out rolls w/ flour and put large spoonfuls of hamburger and cabbage in. Fold up and pinch edges. Bake @ 375 for 20-25 minutes and brush with butter.

Eric Spragg’s Stuffed Burgers 1 lb ground beef Partial can diced pineapple Shredded Mozzarella 4-5 pieces of bacon, prepared and crumbled Worcestershire and seasonings of choice                  Mix ground beef w/ Worcestershire and seasonings of choice. Divide into four parts. Form each part into a large, thin circle. Place a couple pieces of pineapple, shredded mozzarella, and bacon bits in the center of the circle. Form into a patty with fillings tucked inside. Grill or pan fry.