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
 
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Author:
Ingredients
  • 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
Instructions
  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).
Notes
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, Ground Meat, Quick n Easy, Turkey

Cheeseburger Pinwheel

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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
 
Author:
Ingredients
  • 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
Instructions
  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

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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??”

“Dinner.”

“What’s for dinner?”

“Food.”

“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
 
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Author:
Serves: 8 servings
Ingredients
  • 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
Instructions
  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.
Notes
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 Ground Meat, Quick n Easy

Cheeseburger Macaroni

cheeseburger macaroniSome days you’re stuck home with a sick kid.  After having been mostly stuck home with his older brother for 2 days.  After having been out-of-town for 4 days.

And the food choices are thin.

And you’ve used this as a convenient excuse to avoid meal planning or grocery-list making.  Because you’re just completely unmotivated.

And so you wait until the absolute last minute to figure out what to make for dinner.

The fortunes are smiling upon you, though, because you have this quick and easy recipe in your “want to try” list and you happen to have all of the ingredients.  Yay.

You hope that everyone will like it, but given the circumstances, you’re past caring.  You just want to put this one in the rear-view mirror.

And that’s when you make Cheeseburger Macaroni for dinner.

Cheeseburger Macaroni
 
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Adapted from Foodie Crush.
Ingredients
  • 1 lb ground meat (I used turkey)
  • 1 medium onion, chopped
  • 2 c chicken or beef broth
  • 1 c water
  • ¾ c ketchup
  • 2 tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • kosher salt and freshly ground black pepper
  • 2½ c elbow noodles
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 c milk
  • 2 c medium Cheddar cheese, shredded
Instructions
  1. Brown the ground meat in a large skillet.
  2. Add onion, broth, water and ketchup.
  3. Bring to boil.
  4. Add noodles and cover.
  5. Cook 10 minutes or until noodles are done.
  6. While noodles are cooking, make the cheese sauce. Melt butter in medium saucepan.
  7. Whisk in flour (making a roux) and cook for a couple of minutes.
  8. Add milk, a bit at a time, whisking until smooth after each addition.
  9. Simmer until thick. Add cheese and stir until melted.
  10. Pour cheese mixture into noodle mixture and combine.
  11. If it's not thick enough, you can let it simmer. Just keep in mind that the noodles will continue to cook.

The Man was ecstatic. The Bread Guy said he liked it, but I wasn’t really convinced.  Mr. Selective refused to eat it, mainly because someone announced the presence of onion and that was enough for him.  Big Britches was initially swayed by the onion but when faced with the prospect of starvation, decided to try it.  He said he liked it, but didn’t eat much.

I was just glad it was over.

**Footnote: I forgot to snap a picture before I had to run out the door to take The Bread Guy to karate.  I took one of the last little bit of leftovers just before The Man scarfed up the last few bites.  I can barely even bring myself to include it in the post.  I promise this is so much tastier than the picture indicates.  And if you haven’t read my personal photo disclaimer, you should probably do that now.