Delicious Hamburgers

Alright, y'all. Remember last summer, when I was on a quest to find the perfect burger recipe? Well, I'm back at it again! Barry and I just love burgers--whether they're made of beef, turkey, chicken, lamb or bison (need to try to make one of those at home!)--so, I'll be testing out more ways to make them this summer. This weather is just perfect for grillin', don't you agree?!

Delicious Hamburgers

1 1/2 lbs ground beef (y'all KNOW I used 96/4)

1/2 an onion, finely chopped

1 t soy sauce

1 t Worcestershire sauce

1 egg, beaten

1 1 oz envelope dry onion soup mix

1 clove minced garlic

1/2 T garlic powder

1 t dried parsley

1/2 t crushed rosemary

1 t Italian seasoning blend

Preheat your grill for high heat. In a large bowl, mix beef, onion, soy sauce, Worcestershire, egg, dry onion soup mix, minced garlic, garlic powder, parsley, rosemary and Italian seasoning blend. Form into four patties. Grill until well done. ENJOY!

Meatloaf(Again)

I know this is my third meatloaf recipe on the site, but Barry LOVES meatloaf, so I keep trying different recipes. This is his favorite so far. Hope you enjoy!

Meatloaf III

1 lb ground beef

1 1/2 c Panko bread crumbs

1 T Worcestershire sauce

3/4 c ketchup

1 t salt

1 chopped onion

1 egg, beaten

dash of pepper

Mix together and shape.

Sauce:

4 T ketchup

3 T brown sugar

1 t dry mustard

1/2 t nutmeg

Melt all ingredients in a saucepan and pour over the loaf. Bake at 350 for 50 minutes.

Enticing Enchiladas

I tried a new enchilada recipe last night, and really enjoyed it! I hope everyone else does, too!

Enticing Enchiladas

1 lb ground beef

1 sm onion, chopped

1 c cream-style cottage cheese (I couldn't find this at the grocery, so I used reduced-fat, and it turned out fine)

1 10 oz can diced tomatoes and chilies, undrained

1 8 oz can tomato sauce

1 4.5 oz can chopped green chilies

10 6 in flour tortillas

1 c shredded Mexican cheese blend

Cook beef and onion in a large skillet until brown. Drain. Stir in cottage cheese and set aside. Process diced tomatoes, chilies and tomato sauce in a food processor until smooth. Stir in chopped chilies. Spoon 2-3 tablespoons of the ground beef mixture down the center of each tortilla. Top with 2 tablespoons of the tomato mixture and 1 1/2 tablespoons of cheese. Roll up and place seam-side down in a lightly greased 9x13 pan. Pour remaining tomato mixture over top and sprinkle with remaining cheese. Bake at 350 for 20 minutes.

Skillet Beef and Asparagus

This is my "New Recipe of the Week." As part of my New Year's resolution, I am trying to make one new dish every week. I found this in the March/April edition of my girl, Sandra Lee's, Semi-Homemade magazine. She hasn't disappointed me yet, so I'm sure this will be delicious! I'll let you know after tonight!

Skillet Beef and Asparagus

2/3 c beef stock

1/3 c orange juice

1/4 c soy sauce

1 T cornstarch

1/2 t salt

1/4 t crushed red pepper

1/4 c vegetable oil (I will be using olive oil)

1 lb sirloin steak, thinly sliced

1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces

1/2 c carrot, thinly sliced

1 T garlic

4 thin orange slices, halved

Whisk together stock, OJ, soy sauce, cornstarch, salt and red pepper in a small bowl. Heat oil in a large skillet over medium-high heat Add beef and cook, stirring constantly for 3 minutes--or until desired degree of doneness. Using a slotted spoon, remove from skillet. Add asparagus, carrot and garlic to skillet. Cook, stirring constantly for 3 minutes--or until crisp-tender. Stir stock mixture and add to skillet. Cook for 1 minute, stirring constantly--or until thickened and bubbly. Stir in beef and orange slices. Cook, stirring constantly, for 1 minute. Serve with rice.

Cindy's Chili

Ok, I don't want to brag, but in our group of friends, I am famous for my chili. Make this one time, and you'll find out why! This recipe is from my Aunt Cindy, and I PROMISE you, it is the best chili recipe of all time. Perfect for a cold winter evening! Note: Half the recipe, and you'll still have leftovers.

Cindy's Chili

3 lbs hamburger (you could also use ground turkey or ground chicken)

2 lg onions, chopped

2 lg green bell peppers, chopped

2 sm cans tomato sauce

2 cans kidney beans

1 28 oz can tomatoes

1 qt tomato juice

3 T chili powder

1-1 1/2 T salt

1/4 c brown sugar

3 T white sugar

1 t black pepper

Brown mean, onions and peppers together. Add other ingredients and simmer for 1-1 1/2 hours on low heat. Serve with sour cream, shredded cheddar and jalapenos.

Beef Stew

Continuing on the Souper Sunday trend, we are having beef stew tonight. I hope our dinner guests enjoy it!


Beef Stew

2 lbs cubed beef stew meat
3 T olive oil
4 cubes beef bouillon, crumbled
4 c water
1 t dried rosemary
1 t dried parsley
1/2 t black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks of celery, cut into 1 inch pieces
1 large onion, chopped
2 t cornstarch
2 t cold water

Brown beef in the olive oil in a large pot or dutch oven. Dissolve the bouillon in 4 cups of water and pour into the pot. Stir in rosemary, parsley and pepper. Bring to a boil, reduce heat and let simmer for 1 hour. Stir potatoes, carrots, celery and onion into the pot. Dissolve the cornstarch in 2 t of cold water and add. Cover and simmer for another hour.

Easy Meatloaf

This is another meatloaf recipe I love. It is so easy and is also a crowd pleaser. I love comfort food! Easy Meatloaf 1 1/2 lbs ground beef 1 8 oz can tomato sauce 1 c herb-seasoned stuffing 1 egg, slightly beaten 1 t salt 1/4 t pepper 1/4 c ketchup 2 T brown sugar Preheat oven to 350. Combine first six ingredients. Mix well. Shape into loaf. Mix ketchup and brown sugar and spoon over meatloaf. Bake for 35 minutes. Enjoy!

Baked Spaghetti

This is one of my all-time favorite recipes. It is so good, and I swear it is better after sitting in the fridge for a day or two. Baked Spaghetti 12 oz cooked spaghetti (I use whole wheat) 1/2 c butter 2 c sour cream (I use the reduced-fat variety) 1 c grated Parmesan 3 eggs, well beaten 11/2 lbs ground beef (you know I always use 96/4) 1 c chopped onion 1 c chopped green pepper 8 oz shredded mozzarella 2 15 oz cans tomato sauce 2 6 oz cans tomato paste 2 T sugar 1/3 c water Minced garlic, basil, parsley and oregano to taste To make sauce: Cook beef, onions and peppers. Drain well. Stir in tomato sauce and paste, sugar, water and seasonings. Heat well. Stir butter, Parmesan and eggs into chopped, cooked spaghetti. Form into a crust and cover the bottom of a buttered 9 x 13 pan. Spread sour cream on top of spaghetti crust. Top with sauce, cover with mozzarella. Bake at 350 for 30 minutes.

Spicy Vegetable Beef Soup

This is a cold weather month staple at the Kirby House! It is absolutely delicious and so easy to make. Enjoy! Spicy Vegetable Beef Soup 1 lb ground beef (I am using 96/4 as usual) 4 stalks celery, sliced 2 cloves crushed garlic 1 medium onion, chopped 1 26 oz jar spaghetti sauce 1 can beef broth, undiluted 2 c water 1 t sugar 1 t salt 1/2 t ground black pepper 16 oz frozen mixed vegetables 1 10 oz can diced tomatoes and green chilies (like Rotel) Cook ground beef, celery, garlic and onion in a Dutch oven over medium heat until meat is crumbled and no longer pink. Drain. Stir in spaghetti sauce, beef broth, water, sugar, salt and pepper into the beef mixture; bring to a boil. Cover, reduce heat and simmer for 15 minutes, stirring occasionally. Add mixed vegetables and diced tomatoes and chilies; return to a boil. Cover, reduce heat and simmer for another 15 minutes or until the vegetables are tender. Stir occasionally. Great served with sharp cheddar and garlic bread!

Mediterranean Lamb Burgers

In my quest to try different burger recipes, I came across this. Since Barry and I are fans of lamb meat, I think we will spice up our Labor Day cookout, Mediterranean style!

Mediterranean Lamb Burgers

1 lb ground lamb
1/2 lb ground beef
3 t chopped mint
1 t minced ginger
1 t minced garlic
1 t salt
1/2 t ground black pepper

1 16 oz container Greek yogurt
1/2 lemon, zested
1 clove garlic, minced
1/2 t salt

Garnish:
sliced onion
sliced green tomato
feta cheese
arugula

Mix the ground lamb, ground beef, mint, ginger, 1 t garlic, 1 t salt and pepper in a large bowl. Divide equally into four portions. Shape into large patties. Set aside. Mix yogurt, lemon zest, 1 clove garlic and 1/2 t salt in a bowl. Cover and refrigerate. After burgers have been grilled, spread with yogurt sauce and garnish accordingly. Opa!

Slow Cooker BBQ

I'm making this for the first time tonight. I can't wait to taste it!

Slow Cooker BBQ

1 3 lb boneless chuck roast
1 t garlic powder
1 t onion powder
Salt and pepper to taste
1 18 oz bottle BBQ sauce

Place meat in the slow cooker. Sprinkle with garlic powder and onion powder. Season with salt and pepper. Pour BBQ sauce over meat. Cook 6-8 hours on low. Remove meat and shred. Return to the slow cooker. Cook for 1 hour.

Spicy Blue Cheese Hamburgers

I am making these for the first time tomorrow night. They sound awesome!

Spicy Blue Cheese Hamburgers

1 lb lean ground beef (I'm using 96/4)
1/2 c crumbled blue cheese
1/2 c minced onion
1/2 c hot chicken wing sauce
1 T Worcestershire sauce
1 t ground pepper
1 t yellow mustard
4 hamburger buns

In a medium bowl, mix beef, blue cheese and onion. Season with Worcestershire sauce, mustard and pepper. Mix well. Form into 4 patties. Cover and refrigerate for an hour.

Remove patties from the refrigerator and pour wing sauce over them (be sure top surface is covered). Allow to sit for 10 mins. Grill and enjoy!

Grilled Vidalia Onion and Steak Sandwiches

Sorry I've been MIA lately! I've been a busy bee! Things are finally starting to settle down, so you can expect to see more recipe posts in the near future. This is a summertime favorite!

Girlled Vidalia Onion and Steak Sandwiches

1 1/2 lbs flank steak, trimmed
6 1/2 in thick slices of Vidalia onion
6 Kaiser rolls
cooking spray

Steak Marinade:

3/4 c cola
2 T red wine vinegar
1 t ground black pepper
1/2 t salt
1/2 t ground chipotle chile pepper (I use red pepper flakes instead)
4 crushed garlic cloves
1 crushed bay leaf

Dressing:

3/4 c minced arugula
1/2 c mayonnaise

To prepare steak, combine the marinade ingredients in a large zip-lock bag.. Add steak. Seal and marinade in the refrigerator for 2 hrs, turning occasionally. Remove steak from bag, reserving marinade. Pour reserved marinade into microwave-safe bowl. Microwave on high for 2 mins or until boiling. Set aside.

Prepare the dressing by combining the arugual and mayonnaise. Set aside.

Grill steak on a grill rack coated with cooking spray. Grill 8 mins per side for medium-rare steak. Remove steak from grill. Cover and let stand for 5 mins. Place onion slices on grill rack. Grill 4 mins per side, basting occasionally with reserved marinade.

Cut steak diagonally across grain into thin slices. Spread 2 T dressing on Kaiser rolls. Add tomato if desired. Makes 6 sandwiches.

Ma, the Meatloaf!

Every single time I make meatloaf, Barry always breaks out this line by Will Ferrell's character in Wedding Crashers. I'm making it tonight, and I've decided to name this recipe after it! For all of you Asheboro natives, this is another of Ms. Ruth's recipes, so you know it's great!

Ma, the Meatloaf!

1 lb lean ground beef (I'm using 96/4)
1 egg, well beaten
1/2 c fine, dry bread crumbs
1 1/2 c milk
3/4 c diced sharp cheddar cheese
1 tsp salt
1/2 tsp pepper
1/2 tsp celery salt
1/4 tsp paprika
1 med onion, chopped
1 green pepper, chopped

Mix well and turn into loaf pan. Bake 1 hr @ 350.

Note: I'm sure substituting ground turkey or ground chicken for the beef would work as well.

Shepherd's Pie

In honor of St. Patty's Day tomorrow, here is my mom's recipe for Shepherd's Pie. It's very easy to make! Barry and I love it!

Shepherd's Pie

1 22 oz package frozen mashed potatoes
1 lb ground beef (I use 96/4--the leanest you can buy)
1 onion
1/2 c sliced carrot
2 T all-purpose flour
2 tsp salt, divided
1/2 tsp pepper, divided
1 c beef broth
1 lg egg, lightly beaten
1/2 c shredded cheddar cheese

Cook potatoes according to package instructions, set aside. Cook beef and onion in a large skillet over medium-high heat until beef crumbles are no longer pink. Drain and return to skillet. Add carrots and stir in flour, 1 tsp salt and 1/4 tsp pepper. Add broth, cook, stirring constantly for 3 mins or until slightly thickened. Spoon mixture into lightly greased 11x7 baking dish. Stir together potatoes, egg, remaining 1 tsp salt and 1/4 tsp pepper. Spoon over beef mixture. Bake @ 350 for 25 mins. Sprinkle with cheese and bake 5 mins more.

Easy Peasy Crock Pot Pot Roast and Sour Cream Green Beans

I just made these two things for dinner last night, so what better dishes to use in my first post?! I have been making this pot roast for years. It is probably the easiest dish I make, and it is SO delicious. I have received many compliments on it. The sour cream green bean dish is like a green bean casserole w/ a new twist...very yummy!

Easy Peasy Crock Pot Pot Roast
1 roast (you choose the size and type)
1 envelope dry onion soup
1 can cream of mushroom soup (98% fat free works...that's what I normally use)
1 soup can water

Mix the dry onion soup, cream of mushroom soup and 1 can of water in the Crock Pot. Place roast in the pot and spoon some of the mixture over the top. Cook on low for 6-8 hrs.

Sour Cream Green Beans

3 cans French-style green beans
2 T margarine
2 T flour
1 tsp salt
1/4 tsp pepper
1 T sugar
1 T onion flakes
1 pt (16 oz) sour cream (reduced fat works)
1 1/2 c crushed cornflakes , combined w/ 2 T melted margarine & 1 c grated sharp cheddar cheese

Combine margarine, flour, salt, pepper, sugar, onion flakes & sour cream in saucepan. Cook & stir until slightly thickened. Drain green beans & add to mixture. Pour into large, greased casserole dish. Cover w/ grated cheddar cheese. Sprinkle crushed cornflakes & margarine mixture over casserole. Bake 20 mins uncovered at 400F. ***Breadcrumbs can be substituted for the cornflake mixture***