Whole30 Meatballs

Whole30 Meatballs

1 lb ground beef
1 egg
2 tbs finely ground almonds (ground in the food processor)
1 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
1/8 tsp garlic powder

Preheat oven to 350. In a bowl, combine egg, almonds, and seasonings and mix well. Add ground beef and mix just until everything is incorporated. Roll into uniform sized meatballs and place on a baking sheet. Place in freezer for about 15 minutes. Drizzle meatballs with olive oil and bake for about 20-25 minutes, until well browned and cooked through.

Lasagna with Meatballs

I've mentioned before that I'm not a big fan of ricotta cheese. So my favorite lasagnas do not include it. This is by far the favorite lasagna (besides Victoria's in Norman, OBVIOUSLY) of all my picky eaters. It's a time-consuming dish to make, yes, but this one is worth it! 

Lasagna with Meatballs
from America's Test Kitchen : '09

for meatballs and sauce:
1 lb ground beef
1 cup grated Parmesan cheese
1/2 cup plain breadcrumbs
2 eggs, beaten
1/2 cup minced basil or parsley (or a combination of both)
3 tbs olive oil
2 garlic cloves, minced
28 oz can crushed tomatoes

for noodles and cheese:
12 dried lasagna noodles
1 lb whole-milk mozzarella, shredded
2 cups grated Parmesan cheese

Preheat oven to 450. Mix meatballs- ground beef, cheese, breadcrumbs, eggs, and up to 5 tbs basil, 1 tsp salt and 1/4 tsp pepper. Roll into 1 tsp sized meatballs. Place them on a lightly greased cookie sheet and bake for 8-10 minutes. Meanwhile, gently heat garlic and olive oil in a medium pot over medium-low heat. Add tomatoes, cook 10-15 minutes. Off the heat, add 3 tbs basil, season with salt and pepper. Stir meatballs into sauce and cover to keep warm.
Lower oven temperature to 400.
Boil pasta. Drain and cool under water.
Spray a 9*13 inch baking pan with cooking spray. Ladle 3 tbs sauce on the bottom. Top with 3 noodles, then 1 1/2 cups sauce/meatballs, then 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Repeat with 2 more layers. On the fourth and final layer, cover pasta with 1 cup mozzarella and 1/2 cup Parmesan cheese.
Bake at 400 for 20-25 minutes.
You can also cover well (before baking) and store in the fridge for up to 2 days. Let it sit at room temperature for 1 hour before baking.

Shredded Beef Taquitos

Back when I used to watch Glee, there was an episode about "mash-ups;" two songs put together to make a new song. Consider this your recipe mash-up. It's a keeper.

Shredded Beef Taquitos
makes 20, or more

20 small flour tortillas
1 recipe- Ridiculously Easy Shredded Beef (see below)
grated pepper jack cheese
canola or olive oil

Ridiculously Easy (and versatile!) Shredded Beef

2 pounds cubed chuck meat for stew
salt and pepper
1/2 cup barbecue sauce- the finished product did not end up tasting overwhelmingly like barbecue
1/2 cup water

Combine ingredients in crock-pot. Cover and cook on high 4 hours, until tender when pierced with a fork.
After 4 hours, remove meat from crock-pot with a slotted spoon. Add to the bowl of a Kitchen-Aid mixer fitted with the paddle. Mix on low speed until meat is shredded.

For taquitos: 
Heat tortillas in microwave in batches of 4 or 5, for 30-40 seconds.
When all tortillas are warmed, start assembling. Spread about 1 tbs. of shredded beef onto tortillas, top with about 2 tsp. of cheese. Roll up, place seam side down on baking sheet. Repeat until all the tortillas are filled.
Bake 15-18 minutes at 425, or until browned and crispy.
Serve with sour cream, salsa, and guacamole.

Black Bean Sliders

One of the areas I mentioned that we are working on discipline is with our grocery budget. Budget has kind of always been a four letter word in our house, but these days, frugality is a must. So in an effort to make one of the kid's favorite meals stretch even more, I added black beans to our sliders. (It goes without saying that I made my kids regular sliders, right? Come on. This is the closest my son will ever come to actually eating beans.)

I think my husband was more than a tad wary of them, but he tried them anyway. We both agreed they could use some help texturally. They were very soft. I cooked them on the griddle, so they were nicely caramelized, but still soft from the beans inside. (The original recipe calls for a crunchy coleslaw on top- good idea.) Some guacamole on top would have been delicious, and some lettuce would have added some crunch. As it was, I tossed a couple of chips on there and gobbled them up. They weren't bad, but they weren't as good as they could be. Maybe next time...they sure did stretch that meal. 

Black Bean Sliders
adapted from Melissa d'Arabian

1/4 cup cooked black beans
2 tablespoons olive oil
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 pound ground beef

mini hamburger buns

Preheat the grill, griddle, or a skillet. In a medium bowl, mash the black beans, 1 tablespoon olive oil, and garlic powder with a potato masher or fork until very creamy. Gently mix the black bean mixture with the ground beef. Season the mixture liberally with salt and pepper. Divide the mixture into 8 equally portioned thin patties. Lightly brush the grill or griddle with the oil (or add the remaining tablespoon to your skillet) and place the burgers on the hot grill. Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side. Serve the sliders on mini hamburger buns.

Mondays with Mom- Fiesta Time

Mexican food will probably always make me think of my mom. We ate it often, at home and in restaurants. Growing up, there was a little place by our church and we ate there every other week. My sister remembers me eating the butter packets placed on the table to spread on tortillas (I still deny this) and I remember her ordering chicken fingers at a Mexican restaurant (she cannot deny this). 

Our family tradition is to eat Mexican food every year on Christmas Eve. No turkey or ham for us, just enchiladas, tacos, quesadillas, even homemade tamales one year. It's a pretty special feeling on Christmas Eve, knowing that my family in California is celebrating in the same manner. 

We ate a lot of Mexican food at home, as well. Mom would usually buy a Taco Bell taco kit from the store and a block of frozen hamburger meat was transformed into a fiesta by the end of the day. My dad works for Frito-Lay, so we always had plenty of chips, salsa, and queso to round out the meal. Taco night is a favorite at our house, as well. I love it because it's one of the quickest meals to get on the table, and yet it always looks like such an elaborate spread of food. 

I also love it because no other meal gets my oldest picky eater to voluntarily add lettuce and tomato to his plate. 

I forgo the boxed kit and packaged taco seasoning but usually have crunchy shells for the kiddos. If I feel fancy, I'll make flour tortillas. Rice and beans, guacamole for me, and everyone ends up happy and full. If I've learned anything from this blog series about feeding a family, it is this: my mom knew what she was doing. 

Taco Seasoning
To season 1 lb of hamburger meat:

1 tsp salt
1/2 tsp pepper
1 tbs chili powder
2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp oregano

Brown and drain your meat, then add seasonings and a couple of tablespoons of water. Stir well to combine and distribute the seasoning throughout.

Veggie Spaghetti

My kids LOVE Daniel Tiger. Perhaps I should be able to appreciate him a bit more, as I did grow up on Mr. Roger's, but I have a bit of a love/hate relationship with Daniel. (Mostly hate.) For the most part, the show annoys me. The songs are so catchy, I sometimes find myself singing them in the middle of the night. But I have Daniel to thank for one of my kids most requested meals- Veggie Spaghetti. "You've got to try new food, cause it might taste good!"  That's the song my boys sing to one another on a regular basis. And this Veggie Spaghetti has them eating more vegetables in one meal (and without complaint) than anything else I've ever tried.  Sing on, Daniel. Sing on. 

Veggie Spaghetti

1 box whole wheat pasta
2 cloves garlic, peeled
1/2 onion, roughly chopped
1 medium carrot, cut into pieces
1 stalk celery, cut into pieces
1/2 cup fresh spinach
3/4 - 1 lb ground beef
2 tbs tomato paste
1 28 oz can crushed tomatoes
salt and pepper
1 tsp sugar
1/4 tsp dried oregano
1/4 tsp dried tarragon
1/4 tsp dried basil

Put a big old pot of water on to boil for your pasta.
Place 2 tbs olive oil in a large skillet over medium-low heat. In a food processor (I only have a mini-chopper, and it works fine. Sometimes I have to do this in batches.), combine garlic, onion, carrot, celery, and spinach. Pulse until everything is finely minced. Add mixture to the pan with olive oil. Salt and pepper to taste and let the veggies soften, about 3 minutes. Add the ground beef, season again with salt and pepper and cook until meat is no longer pink- 7-10 minutes. When meat is browned, add the tomato paste and stir to distribute it. Add the crushed tomatoes, sugar, and dried herbs. Add more salt and pepper to taste. Simmer over low heat while the pasta cooks- about 10-15 minutes.
Drain the pasta, top with the veggie-fied sauce and parmesan cheese.
Serve with the world's best French Bread.

Nacho Spuds

I can't believe I haven't shared this recipe already. I've been making it for years and it's a firm family favorite. 

I also can't believe that, for the second year in a row, I succumbed to serving heart-shaped food for dinner on Valentine's Day.

Nacho Spuds
from Rachel Ray

2 large baking potatoes (1-1/2 pounds total), sliced into 1/2-inch-thick rounds
2 1/2 tablespoons extra-virgin olive oil
Salt and pepper
1/2 pound lean ground beef sirloin (Omit this and you have a really tasty vegetarian dinner.)
1 15 ounce can black beans, rinsed
2 tablespoons taco seasoning (I make my own- chili powder, cumin, oregano, onion powder, garlic powder)
1 8 ounce package shredded sharp cheddar cheese (2 cups)
1 cup grape tomatoes, quartered lengthwise
Sour cream and shredded lettuce, for serving

Position a rack in the upper third of the oven and preheat to 450 degrees . On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.
Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, taco seasoning and 2 tablespoons water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.  (Because of my picky eaters, I don't add the beans to the meat mixture. I just top half the potatoes with meat and half with meat and beans.)
Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.

Ridiculously Easy Shredded Beef

The meat was thawed, but I just wasn't motivated to make our favorite Beef Stew. So I threw it in the crock-pot at around 2:00. By 6:30, we were all devouring the easiest, most mindless after-thought of a dinner ever. 

Ridiculously Easy (and versatile!) Shredded Beef

2 pounds cubed chuck meat for stew
salt and pepper
1/2 cup barbecue sauce- the finished product did not end up tasting overwhelmingly like barbecue
1/2 cup water

Combine ingredients in crock-pot. Cover and cook on high 4 hours, until tender when pierced with a fork.
After 4 hours, remove meat from crock-pot with a slotted spoon. Add to the bowl of a Kitchen-Aid mixer fitted with the paddle. Mix on low speed until meat is shredded.

Serving ideas-
*Scoop into a hot dog or hamburger bun. Top with more barbecue sauce, ketchup, or mustard.
*Use for a taco or taquito filling, or top nachos with it!- I used it for nachos at lunch today and will definitely try it in taquitos soon!
*Stuff a baked potato with the shredded beef and top with cheese! YUM.

Beef Minestrone--AKA Spaghetti Soup

My dear friend Rachel brought me Minestrone a couple of weeks ago. I had three sick children, all down with the stomach bug, and one who had just been diagnosed with Type 1 Diabetes.  It was a rough week. She brought her favorite soup for our family and I unashamedly admit that I ate every single spoonful myself.  I still need to get her recipe, but last night I made Giada's version, which I've wanted to try for a while. A few tweaks to make it to our liking and we've got another delicious soup in our rotation. 

Beef Minestrone--AKA Spaghetti Soup (whatever makes it more kid-friendly, right?)

adapted from Giada De Laurentiis

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4-6 cups low-sodium beef broth--I used homemade chicken stock- (if you use pasta, like I do, it will thicken the soup. Use more broth if you want it soupier.)
1 (28-ounce) can diced tomatoes--I used crushed tomatoes

1/2 cup small cut pasta- elbows, penne, rotini, etc.
1 dried bay leaf
1/2 cup grated Parmesan

In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Add 1/2 cup pasta, if using. Reduce the heat to a simmer and cook until the liquid has reduced and pasta is tender, about 15-20 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

Cheesesteaks with Peppers

 

I had high hopes for this recipe, ripped out of the latest issue of Everyday Food magazine.  I didn't expect the boys to eat the steak, so I sliced chicken for them and cooked it in the same manner as the steak.  I knew the onions and peppers would be just for me.  I hoped that the cheese sauce would really bring it all together.  The verdict?  The sandwich was...alright.  Nothing that Philly needs to worry about anytime soon.  Or Charlie's Steakery in the nearby mall, for that matter.  

  served with kale chips and garlic/sweet potato fries

Cheesesteaks with Peppers
from Everyday Food Magazine

canola oil
1 medium yellow onion, thinly sliced
1-2 small red bell peppers, thinly sliced
1 pound minute steak (London broil, top round, or top sirloin), cut into thin strips
1/2 cup evaporated milk
1 tsp Dijon mustard (I omitted this)
1 cup shredded provolone
4 hoagie rolls, split

In a large skillet, heat 1 tbs oil over medium.  Add onion and bell pepper and season with salt and pepper.  Cook, stirring, until softened, about 10 minutes.  Remove to a plate.  Add another tsp oil and increase heat to medium high.  Add steak, season with salt and pepper and cook, stirring, until cooked through, 2-3 mins.
Meanwhile, in a small pot, heat evaporated milk and Dijon over medium heat until hot.  Remove from heat and whisk in shredded cheese until smooth.  Season with salt and pepper.
Divide steak and vegetables among rolls and drizzle with sauce.

Skirt Steak with Corn Cakes

If you plan to entice your kids to dinner with the promise of something called "corn cakes," and you promise them that it's like a pancake, make sure they actually like corn.  My kids are the crazy ones who don't.  Apparently.
They did eat around the corn as best they could and, once I removed all the "icky red" pieces of steak from their plates, they gobbled it up, as well.  I didn't have all the lovely accoutrements called for in the recipe, so I served our supper with a Salad with Creamy Dressing.  A hit with the husband and I.  I think the leftover corn cakes will be delicious for lunch tomorrow.

Skirt Steak with Corn Cakes
from Real Simple Magazine

• 2  tablespoons plus 1 teaspoon olive oil
• 1  pound skirt steak, cut into 4 pieces
• 1 teaspoon chili powder
• kosher salt and black pepper
• 3/4 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon baking powder
• 1  cup whole milk
• 1  large egg
• 1  cup corn kernels (from 1 to 2 ears), plus more for serving
• sour cream, fresh salsa, grated Cheddar, cut-up avocado, fresh cilantro, hot sauce, and lime wedges, for serving

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with the chili powder and ½ teaspoon salt. Cook for 3 to 4 minutes per side for medium-rare. Let the steak rest for 5 minutes before slicing.
2. Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon salt, and ¼ teaspoon pepper. Make a well in the center and add the milk, egg, and 1 tablespoon of the oil. Whisk together the wet ingredients, then incorporate the dry ingredients (do not overmix). Mix in the corn.
3. Heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side.
4. Serve the corn cakes topped with the steak, corn, sour cream, salsa, Cheddar, avocado, cilantro, hot sauce, and lime wedges.

NOT Hamburger Helper

It's something I'm proud of in the ugly, sinful sense, I admit. But I'm proud to say I've never eaten Hamburger Helper. I'm sorry if it offends you, but I'm anti-Helper, okay? Why do you need a box of preservatives to feed your family something that you can make with real ingredients, instead? Like this dish, which I like to call a happy accident. It's so kid-friendly, unless your kid is my oldest, who currently eats nothing and spat this out as if it were laced with arsenic.

NOT Hamburger Helper

adapted from Claire Robinson

1 lb ground beef

1 box penne pasta

1/2 cup whole milk

3/4 cup cream

4 oz grated cheddar

salt and pepper

In a large skillet over medium heat, cook the ground beef until no longer pink. Season with salt and pepper. Meanwhile, cook pasta according to package directions. Drain and return it to the pot. Add the milk, cream, and cheese and stir to melt the cheese completely. Season with salt and pepper. Add the meat to the pasta, check for seasonings.

Swedish Meatballs

Rookie Cookie don't judge me now, but part of this recipe comes courtesy of Sandra Lee. I know! I know! But I was young and didn't know better. (Plus, it's pretty stinking good.)

These are a staple in our house once the cooler weather comes along. I made them last night and everyone but the little one devoured them. He decided he only wanted the egg noodles, so he went to bed hungry and angry with me. So I ate his share as well. I even hid some finely chopped fresh spinach in the meatballs, fully expecting N to stick up his nose at them and refuse to eat them. I was delightfully proven wrong!

Swedish Meatballs

adapted from Martha Stewart and Sandra Lee

for the meatballs:

adapted from Martha Stewart Living Feb 2005

8 oz each ground sirloin and ground pork

1/4 tsp onion powder

1/2 cup sour cream

1 large egg, lightly beaten

3 tbs fine dry breadcrumbs

1 1/2 tsp salt

freshly ground pepper

1/2 tsp ground allspice and 1/4 tsp ground nutmeg

Preheat oven to 375. Combine ingredients with hands. Shape into 1 3/4 inch meatballs. Freeze on a rimmed baking sheet 15-30 minutes. Re roll in hands. Bake at 375 for about 30 minutes, until golden brown and fully cooked.

for the sauce:

adapted from Semi-Homemade Cooking

1/4 cup vegetable oil

3 tbs flour

1 (14oz) can reduced sodium beef broth

1 1/2 cups whole milk

1/4 cup sour cream

1 package egg noodles

Heat oil in large skillet over med heat. Add flour to skillet and cook 1 minute. Stir in broth and milk, season with salt and pepper. Simmer until sauce thickens, about 5-7 minutes. Off heat, stir in sour cream. Combine meatballs with sauce. Cook egg noodles in boiling salted water to al dente. Drain, transfer to large bowl. Spoon meatballs and sauce over egg noodles and serve immediately.

My Perfect Chili

It has taken me YEARS and many inferior bowls, but here it is- my perfect chili recipe. Perfect in my eyes, anyway. Boldly seasoned, deliciously rich, perfect for baked potatoes, hot dogs, Frito pies, or a big old bowl and spoon. My perfect chili is tomato-ey, free of beans and exactly what I want on a brisk fall day.

My Perfect Chili

2 tbs olive oil

2 pounds ground beef

1/2 tsp onion powder

1/4 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1 1/2 - 2 tbs chili powder

2 tsp cumin

1/4 tsp dried oregano

1/4 tsp cayenne pepper

1/4 cup tomato paste

15 oz can tomato sauce

2 cups water (or chicken stock or beef stock)

2 tbs cornmeal (optional, for thickening)

In large pot or dutch oven, brown meat over medium heat in oil. Drain off some of the fat. Add spices and let toast for about a minute, stirring often. Add tomato paste and incorporate fully. Add tomato sauce and water (I just fill up the empty can with water). Bring to a boil, reduce heat to a simmer and cover. Cook, stirring occasionally for about an hour. After an hour, add cornmeal, if desired, and cook an additional 10 minutes.

Taco Soup

Ah, the joys of soup. On a day like today, when the rain barely stopped at all, nothing wraps up the evening better than a bowl of soup. And what's more versatile that soup? You can add, omit, and adjust the pot to your family's liking. It gets better the longer it sits or the more you reheat it. You can stretch your ingredients and get the most for your money.Ok, you get it. I dig soup. Such as this one...

Taco Soup

1 small onion, chopped

2 garlic cloves, chopped

1 lb ground beef

salt and pepper

taco seasoning (or your own blend of chili powder, cumin, onion powder, garlic powder, and oregano)

1 can black or kidney beans, drained

1 14.5 oz can diced tomatoes

1 can rotel

1 1/2 cups chicken broth

1 cup frozen corn kernels

In large pot, heat 1 tbs olive oil over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add ground beef, raise heat to med-high and cook until meat is no longer pink. Season with salt and pepper and taco seasoning. Stir in beans, tomatoes, rotel, and chicken broth. Bring to a boil, stir in corn. Lower heat to a simmer and simmer for about 15 minutes. Top with shredded cheese, sour cream, avocado, and tortilla chips.

Beef and Vegetable Stir-Fry

I couldn't help but be motivated by Jamie Oliver's Food Revolution. I like to think that we eat pretty healthfully around here, but there are certainly improvements to be made. Last night I tried my hand at a stir-fry.

Attention: Stir-fries are the most amazing thing ever. Fast, easy, healthy, fast, easy to mold to your family's tastes, and FAST!!!

Beef and Vegetable Stir-Fry

adapted from Jamie Oliver

Served the 4 of us, with no leftovers because we liked it so much!!

1/2 box whole wheat spaghetti

vegetable oil
about 12oz steak, thinly sliced (I just used what was on sale, which happened to be a sirloin)
2 garlic cloves, peeled and finely sliced
a thumb-sized piece of fresh ginger, peeled and finely sliced
1–2 large fresh red chillies, finely sliced (I used 1/4 tsp crushed red pepper flakes)

soy sauce
sesame oil
juice of ½ a lime (I used about 2 tbs of rice vinegar)
a handful of snow peas, finely sliced
1 medium carrot, cut into thin slices

broccoli

6 green onions, trimmed and finely sliced (I didn't have these so I used a bit of onion powder)

Cook the pasta in boiling salted water until just tender. I steamed the broccoli for about 2 minutes in the same pot after the pasta cooked. Drain, place in a bowl and set aside.

Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil then stir fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.

Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.

Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir fry until heated through. Arrange on top of the noodles. I sprinkled the dish with some sesame seeds.

Old-Fashioned Cheeseburgers

Here's the first of the easy, delicious recipes I tried recently and couldn't wait to share with you. Sure, you've probably made cheeseburgers at home before, whether on your grill or in your skillet. But have you fired up your pancake griddle and flipped out the tastiest little burgers ever?

I didn't think so. Besides the taste, the best thing about these beauties is that, from the time I decided to use that hamburger meat in the fridge to make these to the time we were eating them---15 minutes. Talk about fast food.

Old Fashioned Cheeseburgers
Adapted from Everyday Food, June 2009

Serves 4
1 pound ground beef chuck (20 percent fat)
4 teaspoons softened butter
4 hamburger buns, split
Coarse salt and ground pepper
4 slices melting cheese, such as American or mild cheddar
Toppings, such as shredded iceberg lettuce, pickle chips, thinly sliced red onion, mustard, ketchup, and mayonnaise


Heat broiler. Divide beef into 4 rounds and place each between two layers of waxed paper. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.

Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. (To make my life easier, I seasoned one side, left the burger on the waxed paper, cut around the burger and flipped it directly onto the griddle, seasoned side down. That way I could season the other side and get the burger on the griddle without having to try and fight it off the paper. Worked like a charm!) Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. (Use a large lid or a roasting pan to cover and melt the cheese.) Place burgers on buns and serve with desired toppings.

Helpful Hint
Beef chuck with 20 percent fat makes for juicy burgers. The meat shrinks as it cooks, so form it into wide patties.

Fiesta Wontons

These were a huge hit at S's party. I doubled the recipe, and am so glad I did. Even though we only had 8 people total, we managed to put away almost all of them!

I had never made them before, but I'm one of those rebels who tries out new things when company comes, instead of making something I know well. It usually works out.

I baked these instead of frying, and they were absolutely delicious.

Fiesta Wontonsadapted from Katie Lee Joel
1/2 pound lean ground beef
1/4 cup grated yellow onion (I used 1/2 tsp onion powder)
2 ounces cream cheese (1/4 cup), at room temperature
1/4 cup shredded Cheddar cheese
1 large whole egg
2 tablespoons dry bread crumbs
2 tablespoons taco seasoning (I seasoned my beef when I cooked it)
2 tablespoons minced fresh cilantro (I used parsley, because my husband dislikes cilantro)
36 square wonton wrappers
1 large egg white, lightly beaten
2 cups canola oil (only if you are deep frying)
Fresh cilantro leaves
Salsa
In a medium bowl, combine the beef, onion, cream cheese, Cheddar, the whole egg, bread crumbs, taco seasoning, and cilantro. Line a baking sheet with parchment paper. Place the wonton squares on a dry work surface. Place 1 mounded teaspoon of the meat mixture in the middle of each wonton. Brush the wonton's edges with egg white using a pastry brush and fold to seal in a triangle. Place the wontons on the baking sheet. Cover with plastic wrap and refrigerate for 20 minutes.
In a deep heavy pot, heat the canola oil to 375°F. A few at a time fry the wontons until golden brown, about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
For a reduced-fat version: Instead of frying, preheat the oven to 500°F. Brush the wontons with lightly beaten egg white and bake for 7 to 8 minutes.
Garnish with fresh cilantro leaves and serve immediately with salsa.
Yield: about 36 wontons (6 servings)

Spanish Rice

This is a one-pot meal, it takes only about 30 minutes total, and it's so good that my picky-eating son gobbled it up and my picky (leftover-phobic) husband even ate it for lunch the next day.

And that's saying something.
Spanish Rice
adapted from Mad Hungry

1 tbs olive oil
1 small onion, chopped
1 garlic clove, minced
1 pound ground beef
2 tsp salt
1/4 tsp black pepper
1/4 tsp oregano
1 tsp chili powder
1 14 oz. can diced tomatoes, drained, 1/2 cup of the juices reserved
1 cup long grain white rice
1 cup water

Heat a 12 inch skillet over medium high heat and swirl in the olive oil. Add the onion and garlic and reduce the heat to medium low. Saute until onions are softened, 2-3 minutes.
Add the beef and seasonings, increase heat to high and cook until meat is browned and fully cooked, 12-15 minutes.
Add the tomatoes, reserved tomato juice, rice, and the water. Stir just to combine, bring to a boil, and cover. Reduce heat and simmer for 20 minutes, or until the liquid has been absorbed. Toss with a fork and serve immediately.

Chili-Rubbed Skirt Steak and Romaine Salad with Creamy Dressing

Fast, easy, and delicious? Yes, yes, and yes!
Really, what more is there to say?
Chili-Rubbed Skirt Steak

adapted from Great Food Fast

2 teaspoons chili powder
1 teaspoons ground coriander
1 teaspoons light-brown sugar
1/2 teaspoon dried oregano
Coarse salt and ground pepper
1 1/4 to 1 1/2 pound beef skirt steak, cut into 4 even pieces
1 tablespoon olive oil

Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
Place steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.

Romaine Heart Salad with Creamy Dressing

1/4 cup reduced-fat sour cream
2 tablespoons light mayonnaise (I hate mayo, I never buy mayo, so I used 2 tbs Greek yogurt)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 teaspoon chili powder
Coarse salt and ground pepper
2 heads romaine lettuce
1/4 cup chopped scallions

Make dressing: In a medium bowl, place sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper. Whisk to combine.
Remove dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel, and refrigerate to use later. Slice hearts in half lengthwise. Place one half on each plate; top with dressing. Sprinkle with scallions and serve.