Hannah's Recipe Blog

Breakfast Potatoes (adapted from Pioneer Woman) 4-5 Red Potatoes ½ onion, diced ¼ - ½ Red Pepper, diced ¼ - ½ green pepper, diced 2 T olive oil Salt and pepper, to taste (you’ll want a good amount) Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, dice them into 1-inch pieces (as uniform as possible). Next, dice the onion and pepper (larger dice is actually better). In a large skillet, heat oil over medium-low heat. Sauté onions and peppers until they start to turn brown. Next, throw in the diced potatoes. Stir well to coat with oil and veggies and then slightly press/pack them. Cook without touching them for several minutes. Cook for several minutes and flip with a spatula. Salt and pepper them as they cook. Cook until desired brownness. If you can’t get them crispy enough, sprinkle a little flour over them and flip. The more you flip, the softer they get, so flip wit...

Camp Granola 1 ¼ c quick oats 1 ¼ c. old fashioned oats ½ c. brown sugar ½ c. coconut (optional) 1 T. cinnamon ½ t. salt 3/8 c. vegetable oil 1 ½ T. vanilla Preheat oven to 300. Mix all ingredients in the order given. It’s easiest to do this with your (clean) hands. Bake on a large jelly roll pan for 40 min- 1 hour (watch carefully, burnt granola is NOT good), stirring every 20 minutes. It’s needs to be a LIGHT golden brown and feel dry. Store in an airtight container when completely cooled.  

Hannah and Keagan’s Breakfast Skillets 1-2 eggs (per person) Hash Browns or Fried Potatoes Bacon Veggies of choice: green pepper, onion, green onion, tomato Garnishes of choice: cheese, black olives, sour cream, salsa, salt, and pepper Prepare hash browns or fried potatoes. Bake bacon @350 for 10 min, flip and bake for 5-10 min. more. Chop up your veggies. Sauté veggies with a little bit of olive oil, or just keep fresh and toss on top.. Make eggs according to individual taste. Layer plates with potatoes, eggs, veggies, and garnishes. Mmmm. Hearty.

Baby Food Mixes Prepare ingredients if they need to be cooked or chopped. Let cool if needed. Blend all ingredients to consistency your baby prefers. Walla! Add some liquid if needed. These all freeze well and thaw well if frozen in small quantities. Apple-Brown Rice- Spinach 1 apple, core removed and roughly chopped ½ c cooked brown rice (about ¼ c dry) 1 c packed fresh spinach leaves 1 T lemon juice Pineapple-Broccoli 1 can diced pineapple 1 bag frozen broccoli florets *Makes 14 oz Mango-Sweet Potato-Quinoa Handful of frozen mango ½ c cooked sweet potato ( I bake it @ 425 for 45 minutes and let it sit in the oven for 30 minutes after it’s turned off) ½ c cooked quinoa 1 T lemon juice Pear-Peas-Spinach 1 ripe pear, peeled and chopped ½ c cooked peas 1 c fresh spinach 1 T lemon juice Barley-Zuchinni-Banana 1/2 c cooked barley 1 medium zuchinni, cut into small pieces and steamed 1 ripe banana 1 T lemon juice *M...

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.

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.

One Pan Healthy Italian Sausage and Veggies (Chelsea’s Messy Apron) About 2 cups carrots (2 large or a lot of baby) 2 red potatoes 1 small-medium zucchini 1 red pepper 1 head broccoli 17 oz. smoked sausage (Turkey, Chicken, Beef works) ½ T. EACH: dried basil, oregano, parsley, garlic powder ½ t EACH: onion powder, dried thyme 1/8 t red pepper flakes 4 ½ T olive oil Rice or quinoa for serving Preheat the oven to 400. Line a large sheet pan with parchment paper or foil, and set aside. Prep the veggies (according to directions so they cook at same time -   see pictures at the website if you are more visual like I am - https://www.chelseasmessyapron.com/one-pan-healthy-italian-sausage-veggies/). Peel and very thinly slice the carrots. Wash (if desired, peel) the potatoes and chop them into small pieces. Halve the zucchini and cut thick coins. Coarsley chop the broccoli . Chop peppers into medium-sized pieces. Chop the sausage into thick coins. Ad...

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

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.

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.

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.

Kay’s Potato Casserole 1 lb. hamburger Chopped onion/green pepper Cayenne pepper 4-5 larger potatoes 1 can cheddar soup 1 can tomato soup Mozzarella Preheat oven to 350. Brown hamburger with chopped onion, green pepper, and a decent sprinkle of cayenne pepper. Peel potatoes and cut into thin slices. Mix the cheddar soup, tomato soup, and a dash of cayenne pepper. Drain hamburger. Mix all ingredients together in a greased 13 x 9 glass pan. Bake for 1 hour, cover with mozzarella cheese.

Shepherd’s Pie (Judy Harms) 2 lb. hamburger ½ c. chopped onion 1 can cream of celery soup ¾ c. milk Batch of mashed potatoes (8-9) I do less usually 4 oz. cream cheese ½ c. sour cream 2 T butter Garnish: cheddar, bacon, green onion Preheat oven to 350. Boil potatoes to mash them. Brown the hamburger and onion together. Add salt and pepper to taste. Use a 9 x 13 pan and spray it lightly. Mix the soup and milk into the hamburger. Spread this mixture flat in the bottom of the pan. Add the cream cheese, sour cream, butter, and salt to the mashed potatoes. Whip together until smooth and spread on top of the hamburger. Cover and bake for 50 minutes. Garnish with the cheese, bacon, and green onion and bake uncovered for 10 more minutes.