Italian Beef and Spinach Pie

This one comes from my Better Homes and Gardens Treasured Recipes cookbook.  Every recipe in the book is a winner.  

1 10 oz. package frozen chopped spinach, thawed

1 unbaked 9 inch pastry shell

1/2 pound lean ground beef

1/4 pound mild bulk Italian turkey sausage

3/4 cup chopped red and/or yellow sweet pepper

1/2 cup sliced mushrooms

1 clove garlic, minced

1 cup water

1/2 cup tomato paste

1 1/2 teaspoons dried Italian seasoning

1/2 teaspoon salt

2/3 cup light ricotta cheese

3/4 cup shredded mozzarella cheese

1 cup chopped tomato

Drain the thawed spinach well pressing out excess liquid; set aside.  Line pastry shell with a double thickness of foil.  Bake in a 450 oven for 8 minutes.  Remove foil.  Bake for 4 to 5 minutes more or until set and dry; remove from oven.  Reduce oven temperature to 350.

In a large skillet, cook the beef, sausage, sweet pepper, mushrooms, and garlic until meat is no longer pink and vegetables are tender.  Drain off fat.  Stir in the water, tomato paste, Italian seasoning, and salt.  Bring to a boil, reduce heat.  Cover and simmer for 10 minutes.

Meanwhile, in a medium bowl, stir together the spinach, ricotta, and 1/4 cup of the mozzarella.  Spoon the spinach mixture into baked pastry shell.  Top with the meat mixture.  To prevent overbrowning, cover the edge of pastry shell with foil.  Bake at 350 for 45 minutes.  Remove foil.  Top pie with tomato and remaining mozzarella.  Bake for 2 minutes of until heated through and cheese is melted.  Let stand for 10 minutes.

Makes 8 servings.

Tacos!

Here is my favorite way to make tacos.  Aside from the fact that they are just plain GOOD - I like how you can use leftovers of other items in them - like shredded cabbage, for example.

1 tablespoon extra-virgin olive oil

1 bell pepper, diced

1 shallot, diced

2 cloves garlic, minced

salt

1 pound lean ground beef

2 teaspoons cumin

2 teaspoons smoked paprika

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon freshly cracked black pepper

1 teaspoon all-purpose flour

In a large skillet over medium heat, add the olive oil.  Add the bell pepper, shallot, and garlic with a pinch of salt.  Cook, stirring, until softened, about 5 minutes.

Add in the ground meat, breaking it apart with a wooden spoon.  Add the cumin, smoked paprika, chili powder, garlic powder, 1/2 teaspoon salt, and the pepper.  Stir well, continuing to break apart the meat into small crumbles.  Cook until the beef has browned.

In a jar, combine 1/2 cup water and the flour and shake for 30 seconds.  Pour the mixture into the meat, stirring well and cooking for another 5 to 6 minutes, until saucy.

You can fill the shells and top with grated cheese or use the following sauce:

Taco Sauce

1 cup tomato sauce

1 1/2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

pinch of crushed pepper flakes

1 tablespoon apple cider vinegar

1 teaspoon honey

In a saucepan, combine the tomato sauce, 1/2 cup water, cumin, paprika, onion powder, garlic powder, chili powder, salt, pepper, red pepper flakes, vinegar, and honey.  Bring to a simmer and let simmer for 5 minutes.  Allow mixture to cool completely.

Transfer to a blender and blend until smooth.  Will keep in the fridge for up to 2 weeks.

Hamburger Chop Suey

This one comes from one of my "old-old" cookbooks dating back to the early 70's.

1 1/2 lb. ground beef

2 medium onions, thinly sliced

2 tablespoons Crisco, melted

5 stalks celery, diced

1 (1 lb.) can bean sprouts, drained

1 cube beef bouillon

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons cornstarch

1 tablespoon brown sugar

1 to 1 1/2 tablespoons soy sauce

2 tablespoons water

1 can Chinese noodles

Brown meat and onions in shortening.  Add celery, bouillon, salt and pepper.  Cover and cook for 10 minutes.  Make a smooth paste of the cornstarch, brown sugar, and soy sauce.  Stir into the meat and cook another 10 minutes or until sauce is slightly thick and clear.  Add bean sprouts, cook until sprouts are heated.  Serve over the Chinese noodles.  6 servings.

Fix and Freeze Breakfast Burritos

For a long time, I didn't care for Mexican food.  Then a friend insisted on going to a Mexican restaurant for lunch.  Hey!  This is good food!  Without realizing it, my distaste for Mexican food stemmed from the fact I had only had fast food Mexican.  Go to a good Mexican restaurant, or a good cook's kitchen and you will be glad you did!

These burritos are easy to put together, freeze, and take out to serve when you like.

1 lb. frozen potato tots

1 lb. ground pork sausage

1/2 cup finely chopped bell pepper

2 scallions, thinly sliced

10 large eggs, beaten

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

8 (12 inch) flour tortillas

12 oz. shredded Mexican blend cheese (I often use just cheddar)

1/2 cup finely chopped fresh cilantro

Cook the tots according to package directions until crispy (about 10 minutes)

Meanwhile, heat a large skillet over medium high heat.  Add sausage and cook, stirring until browned, about 6 or 7 minutes.  Transfer to a bowl, using a slotted spoon, reserving drippings in the skillet. 

Reduce heat to medium.  Add bell pepper and scallions to skillet.  Cook, stirring occasionally until softened.  Add eggs, reduce heat and cook, stirring constantly until eggs resemble small curds and are no longer wet, about 4 minutes.  Remove from heat.  Stir in salt and pepper.  Allow to cool about 10 minutes. 

Tear 8 (15 x 12 inch) sheets of foil.  Place one tortilla on one sheet.  Sprinkle tortilla with 1/3 cup cheese.  Top 1/3 cup scrambled egg mixture, 1/4 cup scrambled sausage, 6 tots and 1 teaspoon cilantro.  Fold sides of tortilla over filling; roll up.  Wrap burrito in foil.  Repeat this process for the rest of the tortillas.  Freeze, or heat as desired and eat immediately.  Serve with salsa.  Freeze burritos in foil for about 2 hours or until solid.  Place frozen burritos in a zip loc freezer bag.

For thawed burritos:  Remove foil, place thawed burrito on a towel-lined plate.  Microwave on HIGH until heated through, about 2 minutes.

For frozen burritos:  Microwave on HIGH for 3 to 4 minutes, turning halfway through cook time.

Spiced pork chops with glaze

I found this wonderful recipe in my Weeknights with Giada cookbook.  I love it and so will you.

1/4 cup olive oil, plus extra as needed

4 (8 oz) boneless pork chops, about an inch thick

salt and freshly ground black pepper

1 teaspoon crushed red pepper flakes

1/2 cup balsamic vinegar

1/2 cup honey

2 garlic cloves, crushed

3 scallions, finely chopped

1 teaspoon chopped fresh rosemary leaves

1/2 stick butter, cut into 1/2 inch cubes at room temperature

In a large skillet, heat the olive oil over medium high heat.  Season the chops with 1 teaspoon salt, 1/2 teaspoon pepper, and the red pepper flakes.  Add the meat to the pan and cook 8 to 10 minutes on each side.  Transfer meat to a platter and cover loosely with foil.

Meanwhile, in a small saucepan, bring the vinegar, honey, garlic, scallions and rosemary to a boil over medium high heat.  Stir occasionally until the honey has dissolved.  Lower the heat and simmer for 8 to 10 minutes, until slightly reduced.  Remove the pan from the heat and whisk in the butter until smooth.  Season to taste with salt and pepper.

Drizzle the pork chops with the glaze and serve.