Mock Hamburger Helper

 I do not like hamburger helper, but I love this.  I love that this is a one pot meal.

Normally I make this in my cast iron pan, but this one was being delivered to a friend.

COPY CAT HAMBURGER HELPER

(serves 6)

Ingredients:

*5 slices bacon, cut into small pieces (optional, but so good)

*1 pound ground beef (I use 80/20)

*1 small yellow onion, chopped

*1/2 green bell pepper, chopped small

*2 cups whole milk

*1 cup cold water

*1 teaspoon Worcestershire sauce

*2 cups elbow macaroni, uncooked

*1/2 teaspoon granulated sugar

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1 teaspoon ground oregano 

*1 teaspoon dried parsley flakes

*1 teaspoon garlic powder

*1/2 teaspoon chili powder

*1 teaspoon paprika

*2 cups sharp cheddar cheese, shredded (or 1 cup mozzarella and 1 cup cheddar)

*8 slices provolone cheese

Directions:

~Cook 5 slices bacon until crispy.

~Remove from pan and set aside.

~Take a paper towel and remove as much bacon grease as you can (you want to leave a little).

~Brown 1 pound ground beef in a large skillet.

~Add 1 chopped onion,  and  1/2 chopped green pepper, cook until tender.

~Drain any fat from pan.

~Add 1 teaspoon salt, 1/2 teaspoon ground back pepper, 1 teaspoon dried oregano, 1 teaspoon dried parsley flakes, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon and chili powder and stir for 15-30 seconds.

~Add water, 2 cups whole milk, 1/2 teaspoon sugar, and 1 teaspoon Worcestershire sauce and stir until mixed.

~Add 2 cups elbow macaroni and stir.

~Bring mixture to a low boil.

~Reduce heat and cover.

~Cook for about 9-10 minutes, or until the macaroni is tender.

~Preheat oven to 350 degrees while pasta is cooking.

~Remove from heat and stir in 2 cups shredded sharp cheese.

~Add 8 slices provolone cheese in single layer on top of mixture.

~Sprinkle crumbled bacon over top of cheese.

~Bake uncovered for about 10-15 minutes or until cheese is melted and bubbly.

Pumpkin Pudding

 So creamy and delicious.  

PUMPKIN PUDDING

(serves 6)

Ingredients:

*3/4 cup granulated sugar

*3 tablespoons corn starch

*1/4 teaspoon ground cinnamon

*1/2 teaspoon pumpkin pie spice

*1/4 teaspoon salt

*1 1/2 cups whole milk

*1 1/2 cups heavy cream

*2 large room temperature eggs

*1 tablespoon pure vanilla extract

*2 tablespoons butter

*2/3 cup pumpkin puree

*1/2 cup whip cream

*dash of cinnamon (optional)

Directions:

~In a medium saucepan, add sugar, corn starch, salt, cinnamon, pumpkin pie spice, and eggs.

~Whisk until smooth and creamy.

~Whisk in milk & heavy cream.

~Cook over medium-low heat until mixture comes to a boil, whisking continuously (mixture will thicken up some and be smooth and creamy.

~Remove from heat.

~Whisk in pumpkin puree until well combined.

~Whisk in butter and vanilla extract until butter is melted and mixed in good.

~Pour evenly into bowls.

~Place a small piece of plastic wrap over directly over putting to prevent and skin from forming.

~Refrigerate until chilled (2-3 hours).

~Top with whip cream and sprinkle a little cinnamon on top.

Biria Tacos

 This is not hard to make, but it takes a few hours, to cook them until they are fork tender.   This recipe is often made with goat meat or mutton.  I don't eat either, so beef it is.  I make Biria Taco Casserole with the leftovers.  

BIRIA TACOS

(serves 8)

Marinade Ingredients:

*1/8 cup kosher salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 12 pounds beef short ribs (optional) (bone in or no bones, whatever you prefer)

*2 1/2  pounds chuck roast (add another 1 1/2 pounds if not using short ribs)

*1/4 cup vegetable oil (to use when frying meat)

Consommé Ingredients:

*1 large yellow onion, roughly chopped

*1 medium carrot, roughly chopped

*8 cloves garlic, roughly chopped

*1/4 cup apple cider vinegar

*3 medium roma tomatoes, halved

*4 cups beef stock

*4 cups hot water

*16 dried guajillo chilies, stemmed and seeds removed

*7 morita chilies, stemmed and seeds removed

*2 ancho chilies, stemmed and seeds removed

*2 teaspoons ground cumin

*1 teaspoon ground black pepper

*1/4 teaspoon ground cloves

*2 teaspoons mexican oregano

*1 small cinnamon stick

*4 bays leafs

Topping Ingredients

*12 corn tortillas (can use flour if you prefer)

*2 cups Monetary Jack Cheese (omit for dairy free)

*1/2 white onion, chopped small

*fresh cilantro, chopped

*2 limes, sliced (optional)

Marinated Directions:

~Cut up short ribs & chuck roast into stew size pieces.

~In a small bowl, mix salt, pepper, garlic powder and onion powder until well mixed.

~Sprinkle seasonings evenly over all sides of meat.

~Place into a bowl or on a cookie sheet, cover and refrigerate for at least 1 hour (I do this in the morning or the night before).

Consommé Directions:

~Remove stems and seeds from all the guajillo chilies, Morita chilies, and ancho chilies.

~In a medium saucepan, cover the chilies with 4 cups beef stock and 4 cups hot water (add more liquid if chilies aren't completely covered.

~Bring to a boil.

~Remove from heat.

~Add Roma tomatoes and  cover with lid and allow to sit for about 15 minutes, or util chiles are soft.

~Add carrots, white onion, and garlic to a blender.

~Blend until fairly small.

~Remove chilies from liquid (keep liquid) and place into a blender.

~Remove tomatoes and remove core and skin.

~Add tomatoes to blender.

~Add cumin, black pepper, ground cloves, and Mexican oregano.

~Add 1/2 cup liquid from chilies and apples cider vinegar.

~Blend until smooth (it will be thick)

~Set aside.

Taco Directions:

~Preheat oven to 350 degrees.

~Heat up 1/4 cup vegetable oil in a dutch oven (or oven proof pot).

~Place chuck roast and short ribs into hot pan and brown all sides (do this in batches, don't over crown the pan).

~Remove meat and set aside.

~Pour about 1 cup of liquid from chili's into hot dutch oven.

~Using a wooden spoon scrapes the bottom the the pan until all the bits and pieces come lose.

~Add meat back into pan.

~Pour Consume Sauce over meat.

~Add bay leafs and small cinnamon stick.

~Add about 1 cup of liquid from chilies and stir until mixed.

~Bring mixture to a boi.

~Turn off burner and cover dutch oven.

~Place in preheated oven for 3 1/2 to 4 hours or until meat is fork tender (you made need to add a little liquid half way though, but I don't normally have to).

Putting Together The Tacos:

~Chop 1/2 white onion, small

~Chop fresh cilantro 

~Slice limes into small wedges.

~Skim the bright red oil from the top of the Birria and set aside. 

~Remove all he meat from the pot and place into a cooking pan or large dish.

~Using forks, shred the meat.

~Remove cinnamon stick and bay leafs from consommé. 

~Heat a large skillet (I use cast iron), over medium heat.

~Drizzle a little vegetable oil in hot pan.

~Dip corn tortilla into consommé, coating both sides (or dip in the red oil that you sat aside).

~Place into hot pan and cook about 1-2 minutes or util pliable.

~On one half add some cheese (about 2-3 tablespoons).

~Add about 1/4 cup chopped meat.

~Fold over onto itself.

~Cook until tortilla is a golden brown a crispy (about 3-4 minutes per side).

~Remover from heat, open taco slightly, and add chopped onion, and cilantro, and close back up.

~Repeat until done.

~Add some consommé into small custard bowls.

~Add a small amount of chopped cilantro and chopped white onions to consommé (optional).

~Plate tacos along with a wedge of lime.

~Squeeze lime juice on taco if desired.

~Dip taco into consommé as you eat it.

Tomato-Avacado-Cucumber Salad

A great summer salad.  Make this with fresh garden grown veggies and it's even better.  

TOAMTO-AVACADO-CUCUMBER SALAD

(serves 4-6)

Salad Ingredients:

*1 pound Roma or cherry tomatoes, cut in half

*1 English cucumber, chopped small (Sometimes I use a regular cucumber, but removed the seeds)

*1 medium red onions, sliced thin

*2 ripe avocados, diced

*1/4 cup cilantro, chopped

Dressing Ingredients:

*3 tablespoon honey

*3 tablespoons olive oil

*3 tablespoon freshly squeezed lemon juice

*1 tablespoon apple cider vinegar

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Dressing Ingredients:

~Whisk all the dressing ingredients together until well blended and set aside.

Salad Directions:

~Add all salad ingredients into a large bowl.

~Drizzle dressing over salad and toss until well coated.

~I like to refrigerate mine for about a half hour to an hour before serving.

Fried Green Tomatoes

 You want firm tomatoes for this.  If they have a little pink that's ok as long as they are very firm, but try to get green.  

FRIED GREEN TOMATOES

Tomato Ingredients;

*4-5 green tomatoes

*1 teaspoon salt

*1 cup all-purpose flour

*2 large eggs

*1/2 cup buttermilk (or milk)

*1/2 cup cornmeal

*1/2 cup bread crumbs

*1 teaspoon smoked paprika, divided

*1 teaspoon onion powder, divided

*1 teaspoon garlic powder, divided

*1/8 teaspoon cayenne pepper (only if you want it to be a spicy)

*3-4 dashes hot sauce

Dipping Sauce:

*1 cup mayonnaise 

*1 tablespoon dijon mustard

*2 teaspoon freshly squeezed lemon juice

*2 teaspoons Worcestershire sauce

*1 garlic clove, finely minced

*1/2 teaspoon sweet relish

*1/2-2 teaspoons hot sauce, demoing on how spicy you want it (I only do 1/2 teaspoon)

*salt & pepper to tasted (I do about 1/2 teaspoon each)

Dipping Sauce Directions:

~Mix all ingredients together in a small bowl.

~Cover and refrigerate for at least 1 hour.

Fried Tomato Directions:

~Slice tomatoes about 1/4 -1/2 inch thick.

~Lay in a single file over a couple layers of paper towel.

~Sprinkle 1 teaspoon salt evenly over tomato slices.

~Allow to sit for about 15 minutes.

~Whisk flour, and half of the seasonings together and pour onto a plate.

~Whisk eggs and milk together until well incorporated and set aside.

~Whisk cornmeal, bread crumbs and remaining seasonings together and pour onto a plate.

~Place a cooling rack onto a cookie sheet.

~Take paper towel and pat tomatoes to remove any excess liquid.

~Dredge tomato slices into flour one at a time and evenly coat all sides.

~Shake off excess flour.

~Dip into egg mixture, making sure all sides are coated.

~Shake off excess liquid.

~Dredge in bread crumb mixture, making sure all sides are coated.

~Shake off excess coating.

~Place tomatoes in a single layer on cooling rack.

~Heat vegetable or canola oil over medium high heat to 375 degrees.

~Place a few tomato slices into hot oil (do not over crowd pan).

~Fry for about 3-4 minutes or until golden brown on both sides (flip halfway through).

~Remove from oil and place on a paper towel lined cookie sheet.

~Sprinkle a small amount of salt while they are sill very hot.

~Serve with dipping sauce.

Pumpkin Cheesecake Balls

 Super easy to make.  You can add chopped pecans to this if you want. 

PUMPKIN CHEESECAKE BALLS

(35-40)

Ingredients:

*1 (15.25 ounce) spice cake mix

*1/3 cup pumpkin puree

*1/2 cup cream cheese, softened

*12 ounces white almond bark (or white chocolate chips)

*2-3  tablespoons pumpkin pie spice

Directions:

~Place cake mix into a microwave safe bowl.

~Microwave for 1 minute, stirring after 30 seconds.

~Remove from microwave and set aside to cool completely.

~In a large mixing bowl, beat softened cream cheese and pumpkin puree until smooth and creamy.

~Add cooled cake mix and mix until well incorporated.

~Cover bowl and refrigerate for at least 2 hours.

~Scoop dough out (I use a very small cookie scoop about 1.5 tablespoons) and roll into a bowl.

~Place on a plate or cookie sheet.

~Cover and freeze for at least 30 minutes. 

~Melt almond bark over a double boiler or a microwave, stirring often, until mixture is smooth and chocolate melted.

~Roll cake balls into melted chocolate (I use a fork or spoon) until completely coated.

~Return to plate or cookie sheet.

~Sprinkle with pumpkin spice on tops of coated cake balls.

~Allow to cool completely (when chocolate hardens back up). 

~Keep refrigerated until ready to eat.

Tomato Pie

 I only like this with fresh garden tomatoes, so this is a summer dish for me.   Normally tomato pie, does't have bacon in it, but we like it in there.  

TOMATO PIE

(8 slices)

Ingredients:

*1 (9-inch) deep dish pie crust 

*4 large tomatoes, sliced (peeled if you want)

* 1 teaspoon salt

*1/2 pound bacon, cooked and crumbled (optional)

*2 green onions, sliced thin

*1/2 cup fresh basil leaves, chopped (10 large leaves)

*1 clove of garlic,  minced 

*1/2 cup mozzarella cheese, grated

*1 1/2 cups sharp cheddar cheese, grated

*3/4 cup mayonnaise 

*1 teaspoon ground black pepper

Directions:

~Preheat oven to 375 degrees.

~Layer tomatoes over paper towel line pan in a single layer.

~Sprinkle salt evenly over tomatoes and allow to sit fo 15 minutes.

~Bake pie crust for 15 minutes.

~Remove from heat and cool.

~Reduce heat to 350 degrees.

~Pat the tops of the tomatoes with dry paper towel after they've been sitting for 15 minutes to remove any excess liquid.

~In a medium bowl,  mix mayonnaise, mozzarella cheese, cheddar cheese, garlic,  and pepper together until will combined.

~Layer half of the tomatoes in to partially cooked pie crust.

~Sprinkle half of the chopped green onions over the tomatoes. 

~Sprinkle half of the bacon over the tomatoes.

~Spread 1/3 of the cheese mixture over tomatoes.

~Layer the rest of the tomatoes over the cheese.

~Sprinkle the remaining green onions and bacon over the tomatoes.

~Spread the remaining cheese mixture over top, trying to leave as little gaps as possible.

~Bake for 30-40 minutes or until cheese is melted and bubbly.

~Remove from heat and cool for 15 minutes before cutting.

Banana Pumpkin Muffins

The mixture of banana and pumpkin is tasty.  I like the maple glaze on top of it.  Adding some dried cranberries or white chocolate chips (or both) would make it even better.

BANANA PUMPKIN MUFFINS

(makes 24)

Bread Ingredients:

*1 cup granulated sugar

*1/4 cup butter, softened

*2 ripe bananas, mashed

*1 (15 ounce) can pumpkin puree

*1/4 cup whole milk

*1/4 cup plain greek yogurt

*2 large eggs, room temperature 

*2 cups all purpose flour, sifted

*1/4 teaspoon salt

*1 teaspoon baking soda

*1 tablespoon pumpkin pie spice

*1 cup pecans, chopped

Streusel Ingredients:

1/4 cup butter, softened

*1/2 cup all-purpose flour

*1/2 cup light brown sugar

*1 teaspoon ground cinnamon

Topping Ingredients:

*1 cup powdered sugar, sifted

*2-4 tablespoons heavy cream (or whole milk)

*1/4 teaspoon maple flavoring (or 1 teaspoon maple syrup)

*1/4 cup pecans, chopped very fine

Bread Ingredients:

~Preheat oven to 350 degrees.

~Grease and lightly flour a muffin pans (or use liners).

~In a large mixing bowl, cream butter and sugar together until fluffy.

~Add in mashed bananas, pumpkin puree, milk, yogurt, and eggs until well incorporated.

~Sift in flour, salt,  pumpkin pie spice and  baking soda into a medium bowl.

~Add to wet ingredients and mix until just mixed (do not over mix, some lumps are ok).

~Pour mixture into prepared muffin pans.

Streusel Directions:

~In  a small bowl, cut butter, flour, cinnamon and brown sugar with a fork until mixture because pea sized crumbs.

~Sprinkle mixture of bread batter.

~Bake for 25-30 minutes, or until toothpick comes out clean when inserted into center of muffins.

~Remove from oven and cool for 10 minutes on a cooling rack.

~Remove muffins from pan and continue cooling on cooling rack.

Topping Directions:

~In a small bowl, whisk powdered sugar, heavy cream, and maple flavoring until mixture is smooth (if you want a thin topping add more heavy cream).

~Drizzle over muffins while it's still warm (not hot).