Beefy Breakfast Bake

I found this recipe in "Taste of Home" magazine and it is delicious not only for breakfast, but paired with a salad for lunch or dinner!  This protein-packed dish will satisfy any hunger!!

BEEFY BREAKFAST BAKE

Ingredients:

1lb lean ground beef

2 tsp onion powder,

1 1/2 tsp salt

1 tsp garlic powder

1/2 tsp ground sage

red pepper flakes

1 pkg frozen, chopped spinach, thawed and squeezed dry

4 cups frozen, diced hashbrown potatoes

14 large eggs

1 cup ricotta cheese (or soft goat's cheese)

1/3 cup milk

1 tsp black pepper

3/4 cup shredded cheddar cheese

1 1/3 cups grape tomatoes, halved

• Preheat oven to 350F.  In a  large skillet, saute the beef with onion powder, 1/2 tsp salt, garlic poweder, sage and pepper flakes over medium heat until no longer pink.  Break the beef up into crumbles with the spoon.  Stir in spinach and remove from heat.
• Spread potatoes in a greased 13 x 9 baking dish.  Top with beef mixture.
• In a large bowl whisk together eggs, ricotta, milk, black pepper, and remaining salt; pour over top of the beef.  Sprinkle with Cheddar and top with tomatoes.
• Bake, uncovered for 45 to 50 minutes or until a knife inserted near the centre comes out clean.
• Let stand for 5 to 10 minutes before cutting into squares and serving.
• ENJOY!

Chicken Provencal & Stuffed Italian Baked Potatoes

I received some coupons for "Aylmer's Tomatoes" and these recipes were attached to them...tried them tonight and both were DELICIOUS!!!!

CHICKEN PROVENCAL & STUFFED ITALIAN BAKED POTATOES

Ingredients:

CHICKEN

1 1/2 kg chicken pieces (or cut-up a whole chicken like I did)

2 tbsp melted butter

1 tsp Herbs de Provence

Sauce:

1 tbsp olive oil

2 cloves garlic, minced

1 green onion, finely diced

1/3 cup dry white wine

2 cans (540 mL each) of stewed tomatoes (I used Aylmer's Garlic and Olive Oil flavour!)   

• Wash and dry chicken pieces, place in one layer in a large casserole dish or baking pan.  Season with salt and pepper.  Combine butter and herbs and brush over chicken.  Roast uncovered in a 400F oven for 35 minutes.
• Saute garlic and onion in olive oil in butter for 1 minute in a medium-sized skillet over medium high heat.  Add wine and tomatoes and bring to a boil.  Reduce heat and simmer uncovered until liquid reduces and sauce thickens.
• Remove chicken from oven and place on a platter.  Spoon sauce over top of chicken pieces and ENJOY!

Ingredients:

POTATOES

4 large baking potatoes, scrubbed

350g of lean ground beef, chicken or turkey

1 medium onion, chopped

2 cloves garlic, minced

1 can Aylmer's Accent Italian Stewed Tomatoes
1 medium zucchini, finely diced
1/2 cup shredded mozzarella cheese (I used goat mozzarella!)

• Pierce potatoes with a fork and microwave for 12 minutes or until potatoes are baked right through.  Wrap in foil to keep warm and set aside.
• Brown meat with onion and garlic in a large skillet over medium high heat.  Stir in tomatoes and zucchini.  Bring to a boil, reduce heat, and simmer for 10 minutes over medium heat.
• Slice potatoes in half, lightly mash centres and top with tomato mixture.  Sprinkle with cheese and serve immediately.
• ENJOY!            

      

Cabbage Roll Casserole

Years ago when I used to hold a giant Easter Egg Hunt at our place, Alison Roberts made this dish for her potluck contribution and it was an instant hit with everyone!  My children loved it so much that it is a staple in our house ~ and since cabbage season is soon approaching and green cabbage should be appearing in our CSA box from Cooper's CSA Farm & Maze, I thought I would post this quick and delicious casserole!

CABBAGE ROLL CASSEROLE

Ingredients

1 1/2 lbs of ground beef

2 medium onions, diced

1 clove garlic, minced

 1 tsp kosher salt

1/4 tsp freshly ground black pepper

1 14oz can of tomato sauce

14oz water

1/2 cup long grain rice, uncooked

4 cups cabbage, shredded

• Preheat oven to 350F.
• In a large skillet over medium high heat, brown the beef, onions, garlic, salt, and pepper.  Once the beef is browned, add the tomato sauce and bring to a boil.
• Once boiling, stir in the rice, reduce heat to a simmer, cover and cook for 20 minutes.
• Place 2 cups of the shredded cabbage (I chop mine using my food processor as it is faster!), in a greased 9"x13" lasagna dish.  Cover the cabbage with 1/2 the rice mixture and repeat the layers.
• Cover the dish with aluminum foil and bake in the oven for 1 hour.
• Remove from the oven and let sit for 10 minutes before serving.  Serve with sour cream.
• ENJOY!   

Fruity Beef Curry

As we have a freezer full of "Cooper's Farm's" hormone and antibiotic free, pasture raised, Angus-grade beef, and I was wishing I was somewhere far warmer than home, I created this sweet and succulent curry which fit the bill perfectly!

FRUITY BEEF CURRY

Ingredients

2 tsp EVOO

1 lb lean ground beef

1 tsp sea salt

1 1/2 cups chopped onion

1 tbsp cumin seeds

2 tsp coarsely grated fresh gingerroot (or 1/2 tsp ground ginger)

1 tsp turmeric

1/2 tsp ground cardamom

1 bay leaf

1/8 tsp ground cloves

1/2 tsp dried crushed red chilis

3 medium sized tomatoes, chopped

2 McIntosh apples, peeled, cored and chopped

Juice and grated peel of 1 medium lemon

1/2 cup sultana raisins.

2 medium bananas, cut into 1" pieces

1 cup chopped, ripe mango

2 tbsp liquid honey

• Heat olive oil in a large skillet over medium heat.  Add ground beef and salt and saute until beef is no longer pink.  Add next 8 ingredients.  Stir together and cook for approx. 5 mins, stirring often until onion is soft.
• Add next 4 ingredients, stir and cook covered for about 5 minutes, stirring occasionally until apple just begins to soften.
• Add banana, mango and honey.  Stir, cook covered for 1 to 2 minutes, or until heated through and fruit is just slightly softened.  Remove and discard bay leaf.
• Serve over basmati rice and ENJOY! 

Sun-Dried Tomato Meat Loaf

This is one of those comforting dishes that is easy to make, is delicious with a side of garlic mashed potatoes, or in between some crusty bread as a sandwich the next day! 

SUN-DRIED TOMATO MEATLOAF

Ingredients:

1 tbsp EVOO

1 1/2 cups thinly sliced shiitake mushroom caps or button mushrooms

1/2 cup minced onion

1 stalk celery, finely chopped

2 cloves garlic, minced

2 tbsp balsamic vinegar

1 egg, beaten

1/2 cup dried bread crumbs

1/3 cup chopped, drained, oil-packed sun-dried tomatoes

1/2 tsp dried thyme

1/4 tsp each salt and black pepper

1 lb lean ground beef or pork

Topping ~

4 tbsp chili sauce or ketchup

1 tbsp Dijon mustard

1/4 tsp dried thyme

• In a skillet, heat oil over medium-high heat and saute mushrooms, onion, celery and garlic, stirring occasionally, until softened.  Approximately 5 minutes.  Stir in vinegar; reduce until evaporated, about 30 seconds, cool slightly.

• Meanwhile, in a large bowl combine egg with bread crumbs, tomatoes, thyme, salt and pepper.  Mix in the mushroom mixture and ground beef or pork. 
• Pack into a 1.5L loaf pan, mounding on top.

• Topping ~ In a small bowl combine the chili sauce with the mustard and thyme.  Spread over the top of the meatloaf.





• Place meatloaf into a 350F oven until a meat thermometer registers 170F (75C).  Approximately 45 to 50 minutes.  Let stand for 5 minutes upon removing from oven.  Slice and serve!

Meatballs with Pepper Sauce

Unfortunately I don't have a photo of this dish (I promise to take one the next time I make these!), but so many people requested this recipe be posted I decided to do it immediately so as not to upset my friends!!!

Meatballs with Pepper Sauce

Ingredients:

1 cup milk

1 tbsp Worcestershire sauce

1 envelope of onion soup mix

2 lbs ground beef

SAUCE:

1/2 lb sliced fresh mushrooms

1 -1 /2 cups ketchup

3/4 cup packed brown sugar

3/4 cup water

1/2 cup chopped green peppers

1/2 cup chopped sweet red or yellow peppers

2 tbsp chopped red onions

1 tbsp Worcestershire sauce

• In a large bowl, combine the milk, Worcestershire sauce and soup mix. Crumble beef over mixture and mix well. Shape into 1" balls.
• Place meatballs on a rack in a shallow baking pan and broil 4-6" from the heat for 5 to 8 minutes (or until meatballs are browned).
• In a large pot or slow cooker on high, combine sauce ingredients. Bring to a boil and then reduce heat; add meatballs and stir gently.
• Simmer for 1 hr or until meat is no longer pink.

Ground Beef - A - Rama!!

Greg and I did our bi-annual clean out of the chest freezer and I was pleased to see that there weren't any big surprises this time (I've been a little more dilligent than in years past!) But we did have a ton of ground beef since we received hamburger patties as well as ground beef in our summer CSA meat share. Inspired by the cooler fall weather I decided to pull out 3 lbs and get to work on creating some meals that I could freeze.

The first was a "Tandoori Chili" from my 'Company's Coming: Ground Beef' book (I don't know about you, but I really can't get inspired by ground meat in quite the same way as a tenderloin or chop, so I bought this book to give me some ideas - and it's quite good!) My girlfriend Michelle absolutely loves this, and since having some of mine, makes it all the time for her family! The second dish was a "Butternut & Beef Chili" from my own stash of recipes and the third a "Fiesta Strata". These were all made within 2 hours and contain ingredients that I had on hand ~ always a bonus in my books!

TANDOORI CHILI

Ingredients:

2 tsp cooking oil

1 lb lean ground beef

1 cup finely chopped onion

1 tbsp grated gingerroot, or 3/4 tsp dried ginger

1 garlic clove, minced

3 tbsp paprika

2 tsp crushed red chilis

1 1/2 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp ground coriander

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cloves

1/4 tsp ground cinnamon

19oz can chickpeas, drained and rinsed

14 oz can of diced tomatoes, with juice

1 cup water

7 1/2 oz can of tomato sauce

1 cup plain yogurt

• Heat cooking oil in a large Dutch oven over medium heat. Add next 4 ingredients (beef to garlic). Saute until ground beef is no longer pink.
• Add next 9 ingredients (paprika to cinnamon). Heat and stir for about 1 minute, or until fragrant.
• Add next 4 ingredients (chickpeas to tomato sauce). Bring to a boil and then reduce heat to medium low. Simmer uncovered for 20 minutes, stirring occasionally, until thickened.
• Add yogurt. Heat and stir for 10 minutes until heated through.
• Serve with either naan or pappadums!!

BUTTERNUT & BEEF CHILI

Ingredients:

1 lb lean ground beef

1 cup chopped onion

1 cup chopped bell pepper

3 cups chopped fresh tomatoes

3 cups peeled, seeded and chopped butternut squash

3 cups water

2 tbsp tomato paste

1 1/2 tsp each: dried oregano, ground cumin, chili powder

1/2 tsp salt

1 16oz can kidney beans, drained and rinsed

2 cloves minced garlic

1/2 cup small pitted olives

2 to 3 tsp seeded, minced jalapenos

6 tbsp thinly sliced green onions

2 tbsp chopped fresh cilantro

• Combine the first 3 ingredients (beef - peppers) in a lagre Dutch oven. Saute over medium-high heat until beef is browned and onions are transluscent.
• Stir in the next 10 ingredients (tomatoes - garlic). Bring to a boil and then reduce heat and simmer, uncovered for 20 minutes, or until squash is tender.
• Stir in olves and jalapenos and cook 5 minutes.
• Ladle into bowls and top with green onions and cilantro (I actually incorporated these into the chili before putting it into my containters for freezing).

FIESTA STRATA

Ingredients:

2 tsp cooking oil

1 lb lean ground beef

1/2 cup chopped onion

1/2 cup roasted red peppers, drained, blotted dry and cut into 1/4" strips

4 oz can of diced green chilis, or 3 tbsp freshly chopped and seeded jalapenos

1/2 tsp chili powder

6 - 9" flour tortillas

4 large eggs

2 cups milk

1/4 tsp ground cumin

1 1/2 cups grated monterey jack cheese

• Heat oil in a large frying pan over medium. Add ground beef and onion. Saute until beef is browned.
• Add the next 3 ingredients (peppers - chili powder). Heat and stir for 2 to 3 minutes, or until fragrant. Remove from heat.
• Place 1 flour tortilla in a greased 3 quart (3L) round casserole. Fold eges if necessary to fit into casserole dish. Spread 1/2 cup of the beef mixture over top. Repeat, layering remaining tortillas and beef mixture, ending with a tortilla.
• Whisk the next three ingredients together in a bowl (eggs - cumin) and pour over top the tortillas in the casserole.
• Top with the grated cheese. Cover and refrigerate overnight to allow the flavours to blend and the tortillas to absorb the liquid.
• Bake uncovered in a 350F oven for approximately 1 1/4 hours until puffed and golden.
• Cut into wedges and serve with salad and salsa!

Sundried Tomato Meatloaf

 

I was inspired to cook this meal when I was talking to my friend Michelle. She made mashed potatoes and meatloaf for dinner the other night and I really got a taste for it! I decided with this super-cold weather, a meal of stodgy comfort food was just the ticket! I got this recipe from "Canadian Living" years ago and love it so much that it has become a family favourite!

 

The beauty of this meatloaf is that it tastes fantastic in a sandwich as well as on the dinner plate, owing to its bold flavours.

 

 

SUN-DRIED TOMATO MEAT LOAF

 Ingredients:

1 tbsp oil (vegetable or olive)

1 1/2 cups of thinly sliced shiitake mushroom caps or white mushrooms

1/2 cup minced onion

1 stalk celery, finely chopped

2 garlic cloves, minced

2 tbsp balsamic vinegar

1 free-range egg

1/2 cup panko or regular bread crumbs

1/3 cup oil-packed sun-dried tomatoes, chopped

1/2 tsp dried thyme leaves

1/4 tsp each, salt and black pepper

1lb of organic ground pork or beef

1/4 cup chili sauce or ketchup

1 tbsp Dijon mustard

1/4 tsp dried thyme leaves 

• Heat oven to 375F. In a medium skillet, heat oil over medium-high heat and stir fry onions, mushrooms, celery and garlic. Stir occasionally until softened. Add balsamic vinegar and stir until evaporated; about 30 seconds. Remove from heat and let cool slightly.
• Meanwhile, in a large bowl using a fork, beat the egg. Add the breadcrumbs (I use panko crumbs because I really enjoy the crispiness of them), tomatoes, 1/2 tsp thyme, salt and pepper. Mix in the mushroom mixture and then add the meat. Combine well.
• Pack mixture into a loaf pan (1.5L), mounding in the middle.
• In a small bowl, combine chili sauce, Dijon mustard and 1/4 tsp of dried thyme; spread over the top of the meatloaf.
• * At this point you can cover and refrigerate up to 12 hours*
• Place in oven and bake until a meat thermometer registers 170F (approximately 50 mins.). Let stand for 5 mins. before slicing and serving.

 

I really think that you will enjoy this updated version of an old classic - the flavours are bold and the sauce is really savoury!! ENJOY!