Posted in Beef, Ground Meat, Mexican, Quick n Easy, Recipes, Slow Cooker, Turkey

Southwestern Goulash

southwestern goulash with beans, corn, bone broth and tomatoes

I made it! I made it! I finally made it!

Aren’t you tickled-oh-so-much-that-there-are-no-words?

Or is that overstating?

Seriously, though … this must hold some kind of household record for most weeks spent on a meal plan without actually being made. I could take the time to look back and count, but I’m feeling lazy at the moment and so I’ll just send you to the page with our meal plans and you can look. If you really want to know and you’re not being lazy, of course.

This Southwestern Goulash recipe is one from our archives of things-we-made-often-before-kids-but-haven’t-made-in-years-because-we-forgot-about-it. (And because they don’t love dishes like this.)

The Man actually clipped this Southwestern Goulash recipe (you know, with scissors) from the Washington Post many years ago when we still got that paper (we are one of those dorky rare households that does actually still get a local paper delivered and even reads it). I kept that clipping for a long, long time. Of course, due to my incapability (you know – the one that prevents me from making something the same way more than one time), I have changed it significantly from what it was on that clipping – obviously for the better – and so, somewhere it ended up in the recycling.

Now I wish I’d kept it. Just so I could share it with you.

Southwestern Goulash
Prep time
Cook time
Total time
  • 1 pound ground beef or turkey (we actually prefer turkey)
  • 1 medium onion, chopped
  • 1 bell pepper, diced
  • 1 clove garlic, minced
  • 1 14.5 ounce can diced tomatoes
  • 1 14.5 ounce can crushed tomatoes
  • 1 15 to 19 ounce can drained black beans
  • 1 cup bone broth (or chicken or beef)
  • 1 cup frozen corn
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon chili powder
  • 1 tablespoon dried cilantro (can use fresh, you'd just need to add more)
  • ½ teaspoon ground cumin
  • ½ teaspoon pepper
  • ½ teaspoon salt
  1. In a Dutch oven over medium heat, cook beef or turkey until mostly brown.
  2. Add onion, bell pepper, and garlic and cook for 5 minutes.
  3. Stir in the tomatoes, beans, broth, corn, chilies, chili powder, cilantro, cumin, pepper, and salt. Bring to a boil.
  4. Reduce heat; simmer, uncovered, for 20 minutes (or longer).
  5. Serve over noodles (The Man says rotini is the best).
You can easily make this in a crock pot. Brown the meat first, add to the crock pot with everything else and cook on low for 3-4 hours.

I double and triple this recipe because it freezes nicely and makes a perfectly easy out-of-the-freezer, busy-weeknight meal.

Southwestern Goulash is hands-down one of The Man’s most favorite dishes. “Easily in the top ten.” He was incredibly bothered by the roller coaster of excitement and disappointment that resulted from its being pushed from the plan so many weeks in a row. Poor guy. The kids, though, not so much. They all tried it … that’s all I’ll say about that.

Do you have things that you made before kids but don’t make as much now? Any good old newspaper recipes?

Posted in Beef, Boneless Pieces, Meat

Easy Shredded Beef

easy shredded beefDing, ding, ding!

In the category of last-minute-dinner-idea-that-becomes-a-new-favorite, we have another winner!

Shredded Beef.

(I know that the picture doesn’t really speak to this, but truthfully, I wasn’t really expecting this to be that good. But it is. And worth sharing despite the fact that I didn’t snap the pic before the vultures hungry males got to it.)

At 3pm yesterday, I had a chuck roast in the fridge and absolutely no idea what I was going to do with it. The kids had a mutiny the last time I made a pot roast “Why does it seem like this is all we’ve eaten lately?”

So, I needed to make a pot roast that didn’t look like a pot roast but by definition, was still actually a pot roast.

And so I decided to make shredded beef. If it doesn’t look like a pot roast, then it’s not really a pot roast. Semantics. Smoke and mirrors. Because that’s what good parenting is really all about, right?

This shredded beef is so darn delish, that I actually patted myself on the back. Literally. (You can thank me in the comments.)

And so stinking easy.

And four-fifths of the clan loved it!

There may even have been a bit of actual excitement in the voices of a few. About food. New food.

Shock. Awe. Astonishment.

Mr. Selective was the lone dissenter. His opinion, “The flavor gets stuck in my throat and that’s all I taste. There’s like no meat flavor just the flavor of the flavor.”

This is what I live with. Heaven help me.

Easy Shredded Beef
Prep time
Cook time
Total time
  • 2-3 pound boneless chuck roast (well-marbled)
  • Steak Seasoning
  • 1 cup bone broth (or chicken broth)
  • Avocado Oil (or any oil) for searing
  1. Preheat oven to 375 degrees.
  2. Generously sprinkle the steak seasoning on both sides of the roast. And I do mean generous.
  3. Pour a glug (that is an official term) of oil into a skillet (big enough to fit your roast).
  4. Warm skillet over medium heat.
  5. Place roast in pan and sear both sides, 5-7 minutes each side. Make sure it's good and brown.
  6. Transfer roast to a roasting pan or a dutch oven and pour bone broth over top.
  7. Place in oven and bake for 2-2½ hours or until roast shreds easily.
  8. Transfer to a serving bowl and use 2 forks to shred meat.
  9. Sneak a little into a side bowl so that you can save some leftovers for yourself.
Make sure that your steak seasoning does not have any natural flavors or spice extractives because ... yuck.

You can easily make this in the crock pot, provided that you think about making things like this before 3pm. To make in the crock pot, after searing the meat, place meat in crock pot, pour broth over top and cook on low for 6-8 hours or high for 4.

Inspired and adapted from Add A Pinch

This is a great recipe to freeze for leftovers.

I’m curious … what are your thoughts on flavor? In particular, do you have issues with it getting stuck in the throat?

Posted in Beef, Ground Meat, Quick n Easy, Turkey

Cheeseburger Pinwheel


Bisquick Ultimate Cheeseburger Pie.

This is a real thing. How is it that in my f*****y years on this earth, I had never heard of it?

Bisquick was staple in our house. We even had the brown Bisquick canister, used specially and exclusively for Bisquick.

And yet … somehow, I have never had the Cheeseburger Pie.

In all likelihood, I never shall. And neither shall my children. We don’t do Bisquick here.

Why, you ask?

Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Dextrose, Salt.

That’s why. (And, for the record, you shouldn’t do Bisquick either.)

Now, even though my childhood did not include Cheeseburger Pie, it did include Chicken Salad Pinwheel with Bacon and Cheese.

I have many fond memories of fighting bartering compromising with my siblings over the last piece of pinwheel. And losing.

My children don’t do chicken salad … not even cheese and bacon could sway them on that. I know. Usually bacon makes everything better. Not here.

But in every life a little pinwheel must fall.

And so Cheeseburger Pinwheel was born. And it was good.

Cheeseburger Pinwheel
  • 1 pound ground meat (we liked turkey the best)
  • 2-3 tablespoons ketchup
  • 1 teaspoon prepared yellow mustard.
  • 3 tablespoons pickle juice
  • 2 tablespoons milk
  • 2 tablespoons brown rice flour (or thickener of your choice)
  • 1 teaspoon onion powder
  • 1 cup shredded sharp cheddar cheese
  • 8 ounce package Immaculate Baking Company Crescent Rolls
  1. Preheat oven to 350 degrees.
  2. Brown meat in skillet over medium heat.
  3. Remove from heat.
  4. Add ketchup, mustard, pickle juice, flour, onion powder.
  5. Mix well.
  6. Stir in cheese.
  7. Grease a pie pan or the bottom of a jelly roll pan.
  8. Unroll the crescent rolls and separate.
  9. Using four of the rolls, make a square by connecting the long end of each roll at the tips. Make sure each triangle is placed the same way so that the straight edge of one roll is next to the slanted edge of the roll next to it.
  10. Do the same thing with the next four rolls, only this time you'll turn it to make a diamond shape on top of the first square.
  11. Seems so confusing ... but it makes sense as you do it. Promise.
  12. Press the rolls to flatten them a bit and give you some room for the goodies.
  13. Scoop the ground meat deliciousness all around the base of the pinwheel that you just made.
  14. Fold the top of each roll over the meat and connect it to the "base" by squishing the tip into the bottom dough.
  15. Bake for 15-20 minutes or until rolls are cooked (the top will cook more quickly than the bottom).
  16. I sprinkled shredded cheese on top just at the end, but most of the cheese just slid right off. You can try if you'd like. You may even put some cheese on top before you cook it. If I try it and it works, I'll let you know.

This smells just like a McDonald’s cheeseburger. That was the consensus anyway.

Four out of five gave it 2 thumbs way up, with Mr. Selective deciding in advance of sitting down that he wasn’t going to like it so even though he tried it, he didn’t really try it.

And after this, I don’t really feel like I missed out on that Cheeseburger Pie after all.

Posted in Beef, Ground Meat, Pork, Slow Cooker, Soups

The Best Chili


I grew up in a house divided – Chili Lovers vs. Not Chili Lovers.

My dad is a chili lover. My mom is not.

I have always been on team Not Chili Lovers. Just not a fan of spicy food, which is kind of and mostly necessary to a good bowl of chili. Also not too fond of it’s density – like eating a giant bowl of meat and beans, with some oh-by-the-way veggies thrown in for flavor.

Lucky gal that I am, though,  The Man could be the quarterback of team Chili Lovers. He loves his chili.

And so I make it. Mostly for him. And in the name of good wifelihood. But also to torture my children so that my children have the opportunity to fully embrace the chili eating experience, in order to someday make their own fully-informed choice of team.

Except …

Big Britches walked in the door from school, “What is that delicious smell?”

Mr. Selective, “Yeah. What is that??”


“What’s for dinner?”


“Mom! C’mon! Why do you always say that?”

“Because if I tell you, you’ll say you’re not eating that.”

“Just tell us!”

“Okay. Chili.”

“Blech. I’m not eating that.”

“I’m not eating that either.”

‘Nuff said.

The Best Chili
Prep time
Cook time
Total time
Serves: 8 servings
  • 1½ pounds ground beef (preferably grass fed)
  • 1 pound ground pork (pastured and/or organic)
  • 1 teaspoon ground fennel
  • 1 large onion or 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, chopped
  • 1 green pepper, chopped
  • 3½ tablespoons chili powder
  • 1 tablespoon sweet paprika (you could also use smoked here)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1½ teaspoons coriander
  • dash cayenne pepper (to taste)
  • 12 ounces dark beer (I use Guinness)
  • 1 6 ounce can tomato paste
  • 1 28 ounce can crushed tomatoes
  • 1 cup bone broth
  • 1 chipotle chili pepper in adobo sauce (just one pepper out of the can), chopped
  • 3 tablespoons apple cider vinegar
  • Salt and pepper to taste (I used 3 teaspoons salt and 1 teaspoon pepper)
  • 2 15 ounce cans kidney, pinto, white or black beans (I use the Chili Beans from Westbrae Natural), drained
  • 1 red pepper, chopped
  • 2 cups frozen corn
  1. In a large pot over medium heat, brown beef and pork, stirring to break up any large pieces.
  2. When meat is paritally cooked, add ground fennel and stir well.
  3. Add onion and garlic and cook until translucent.
  4. Add carrots and green pepper.
  5. In small bowl, combine chili powder, paprika, oregano, onion powder, garlic powder, coriander, 1 teaspoon salt and 1 teaspoon pepper.
  6. Add spices to meat mixture and mix well.
  7. Cook 5 minutes.
  8. Add beer, tomato paste, crushed tomatoes, bone broth, chili pepper, and apple cider vinegar.
  9. Stir well. Let pot come to a simmer and then reduce heat to low.
  10. If cooking for a long time (I'd recommend it), cover but crack the lid.
  11. Stir occasionally.
  12. About 30 minutes before you're ready to serve, add the beans, the red pepper and the frozen corn.
  13. Salt and pepper to taste.
  14. Serve with shredded cheese, corn bread or whatever else you like with your chili.
Crock pot directions: After adding the spices to the meat, transfer to a crock pot and follow the rest of the steps in the crock pot. You may want to omit the bone broth as the crock pot tends to make it a bit runnier.

This makes a fairly thick chili. If you like your chili a bit thinner, add more bone broth.

As for Mr. Selective and Big Britches? They didn’t eat it. Wouldn’t even try it. They ate leftover sausages.

The Bread Guy – who claims to love chili – ate it, but painstakingly slowly and not a very large quantity. He did say that it was the best chili I’ve ever made. High praise coming from the kid who doesn’t often praise.

From a years-long member of the Not Chili Lovers team, I do think this is probably the best chili that I’ve ever made. Not good enough, though to sway me to switch teams.

The Man? He was speechless.

What a lucky guy to have such an awesome wife.

Posted in Beef, Boneless Pieces, Quick n Easy, Slow Cooker

Butternut Squash Beef Stew

butternut squash beef stew from change of plates

Every so often I make something new, hoping that everyone will eat it (not like it, mind you – I’ve given up hoping for that) without a fuss. And then they actually do.

This was not one of those times.

The Man and I both thought it was delish.

The Bread Guy loved it for the first few bites, then decided that he wasn’t really fond of it, but he’d eat it anyway and by the end, he was just stirring his spoon around his bowl, stalling and laboring in the way he does when we’ve served him poison. That’s what you’d think anyway. He didn’t finish it.

Mr. Selective liked the first bite, changed his mind quickly and went for the PB&J.

Big Britches picked all of the meat out and ate it (shocking!), but only because I told him I was not making a sandwich.

Which brings the total of things that Mom and Dad will eat to about 332.  List of things that everyone will eat … still 7.

Butternut Squash Beef Stew
Prep time
Cook time
Total time
  • 2 lbs. grass-fed beef stew meat
  • ½ tsp pepper
  • ½ tsp salt
  • 1 Tbsp refined coconut oil (or any oil of your choice)
  • 3 cloves garlic
  • 1 onion, chopped
  • 3 yellow or red potatoes, diced
  • 4 carrots, sliced
  • 3 stalks celery, sliced
  • 1 medium butternut squash, peeled, seeded, and cut into bite-sized chunks
  • 3 c. bone broth (or whatever broth you use)
  • 2 tsp paprika
  • 1 tsp Worcestershire sauce (I use Annie's)
  • 1 8 oz container mushrooms, cleaned and sliced
  • 6 ounces frozen green peas
  • Sea salt and black pepper, to taste
  1. Season the meat with salt and pepper.
  2. Drop the coconut oil into a large skillet (preferably iron) and warm it to medium.
  3. Sear the meat on all sides, 5-10 minutes.
  4. While meat is searing, chop all vegetables except mushrooms and place in slow cooker.
  5. Add beef to slow cooker. Add broth, paprika, Worcestershire sauce.
  6. Set the slow cooker to low and move on with your day. About 5-6 hours later, the meat should be tender and the vegetables cooked.
  7. Add the peas and mushrooms and let cook for another 30 minutes.
  8. Add salt and pepper to taste.

Looking at that picture, I really can’t blame them for not eating it.  Can you?