Super easy weeknight meal. Something about winter makes me want to cook casseroles several times a week so look for more casseroles coming soon! This one is delicious and easy. Think of a deconstructed stuffed bell pepper.
1 lb ground beef (I used 90/10)
2 med bell peppers, chopped – can used any color! I like yellow and red
1/2 medium onion or 1 small onion, chopped
3 cloves minced garlic or to taste
2 cups cooked rice (can use brown, jasmine or any rice you prefer really!)
1 jar of your favorite spaghetti sauce
1/4 teaspoons Italian Seasoning
1/2 to 1 cup shredded mozzarella
Preheat oven to 350 degrees. Cook meat until almost completely browned. Drain. Place beef back in pan and add peppers, onion powder, and minced garlic. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender. In a large mixing bowl combine the meat, onion, and pepper mixture with the cooked rice, Italian seasoning, and sauce. Mix well. Pour into 2 1/2 quart casserole dish. Sprinkle cheese on top. Bake for 30-45 minutes or until heated through and cheese begins to brown. Let sit for 5 minutes before serving.
This side dish is perfect to have with your favorite chili during the winter or as a side dish at a summer barbecue. You literally throw it all together, mix and then bake!
1 box Jiffy Corn Bread mix (or equivalent)
1 can whole corn with juice
1 can creamed corn
1 stick butter or margarine, melted
1 cup sour cream
Preheat oven to 350 degrees. Mix all the ingredients in a medium bowl. Pour into a greased 9×13 casserole dish. Bake for 45-50 minutes or until golden brown on top. Let sit form about five minutes or so, cut and serve.
This couldn’t be easier! I was talking with a girlfriend of mine about how to bake bacon. Yes, us Southern girls do have entire conversations about bacon! She told me this is what she does!
Line a cookie sheet with foil coming up on the sides so the grease is easier to clean up. Line the pan with strips of bacon. Place the sheet into your cold oven. Then set the oven to 400 and timer to about 18-20 minutes. That’s it! Mine only took about 18 minutes so watch it closely the last few minutes to make sure it doesn’t burn.
On a plate do layers of multiple paper towels to soak up the grease. You can also lay a rack on the cookie sheet to keep the bacon out of the grease while it cooks. Once your bacon has cooled use the paper towels to soak up the left over grease in the tinfoil wrapped pan and discard the paper towels and foil. No grease splatter and easy clean up!
This is not only pretty but also delicious! I made this for a Christmas Day late afternoon repast. I think I will also make for a New Years get together we are attending.
Slice French bread at an angle and brush with olive oil. Toast both sides under broiler. Arrange on tray and add: pepperoni or whatever meat you prefer, marinated mushrooms, sundried tomatoes in oil, marinated artichoke hearts, olives: Castelvetrano olives (nice unique teal color, has firm texture with a buttery flavor), kalamata olives (soft texture and salty with strong flavor), Sundried tomato stuffed olives (nice combination of flavors: salty, sweet), and marinated mozzarella balls.
I also made a cheese platter and was going to post but the photos didn’t come out. So, here are the details!
Three Cheeses -
Triple Cream Brie: soft cheese with a milder Brie flavor. I absolutely love this cheese and it’s a great addition to a cheese plate. I used the Wegmans brand triple cream.
Blue Cheese: Soft and very strong cheese. You either love it or you hate it. I used the Buttermilk Blue brand
Parmesan: Nice firm cheese that goes great with everything! I used the Belgioioso brand.
What makes cheese platters so entertaining is all the great bits you can serve with it. We used grapes, candied pecans, and cranberry orange bread. You can also add anything from the antipasto trey or I’ve also had jellies and dried fruits to accompany.
Mrs. Weiss’s Snickerdoodles
This recipe was given to my mom by her landlady in Philadelphia where she grew up. It’s been a tradition with my mom when I was growing up to make these every Christmas and I have started this tradition with my family. I love you, mom!
1 cup soft shortening
1 1/2 cups sugar
Sift together in a separate bowl:
2 3/4 cups flour
2 teaspoon cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
Cinnamon and sugar mixture for coating: 2 Tablespoons and 2 teaspoons ground cinnamon
Roll dough into small balls (they will spread). Roll the dough balls into the cinnamon and sugar mixture. Place 2 inches apart on ungreased cookie sheet or on parchment paper.
Bake 9 minutes at 375.
We do add 1 cup chopped pecans and press a pecan half into the top as you can see in the photo. The sky’s the limit!
Slow Cooker Beef Stew
I found this comforting winter meal on movitabeaucoup.com. To make it even easier I got the precut, pre washed carrots, celery and potatoes at my local Wegmans market. I also went with the precut beef stew meat from the butcher section. As a vegetarian alternative you could use fava beans or red kidney beans instead of the beef.
2 lbs of stewing beef, trimmed and cut into 1 inch cubes
1 tablespoon olive oil
2 medium sized onions, chopped into medium pieces
2 – 3 ribs celery, chopped
4 – 6 carrots, chopped
4 cups chunked potatoes (I used Dutch yellow and did not peel)
1 28 oz. can whole tomatoes (I use plum tomatoes)
1 1/2 teaspoons Italian seasoning
3 cups sodium reduced beef broth, divided
2 bay leaves
1 cup frozen peas
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cups all-purpose flour
Croutons: 1 loaf of cheese bread (recipe not included as I got mine at good ol’ Wegmans)
Slice in one inch slices and toast under broiler or in toaster oven. Cut into 1/2 inch to 1 inch squares. Super easy.
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.
Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or spoon. Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.
Cover and cook on low for about 6 – 8 hours.
About 20 minutes before serving, add the frozen peas and salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Continue cooking until thickened (about 15-20 minutes).
Remove the bay leaves and serve. I served mine with cheese bread croutons. You can not ask for a heartier stew after a long winter day. Thanks again to movitabeaucoup.com for this one!
Mexican Cornbread Casserole
I guess I must be in a Mexican food lazy kind of mood lately because here is another super easy and delicious pantry meal! The spicy heat goes so nicely with the sweetness of the cornbread. To me, this taste combination says warm and yummy comfort food!
1 lb ground beef (95/5 or 90/10 works great)
1 can Rotel
1 can black beans, rinsed and drained
1 can creamed corn or regular corn (I happened to have creamed corn so I went with it)
1 packet taco seasoning
2 boxes Jiffy cornbread mix
2/3 cup milk (for cornbread mix)
2/3 cup water (for taco meat)
1-2 cups cheddar or Mexican blend cheese
In sauté pan or skillet cook beef as directed on the taco seasoning packet: brown meat, drain off fat, add 2/3 cup water and powder taco seasoning packet.
While the meat is cooking – in a large bowl mix the two boxes of cornbread mix, two eggs and 2/3 cup milk.
Drain and rinse black beans in a colander. Once rinsed, add the can of Rotel to the colander (do not rinse – only drain). I mix the beans and Rotel together in the colander so it’s easier to add to the dish later.
In a greased casserole dish (I used a 9 x 13 pan) pour enough batter to cover the bottom and set the remaining batter to the side. Layer corn evenly on top of cornbread batter. Once the meat is done layer it evenly on top. Next, layer the black beans and Rotel on top of that. Sprinkle some cheese on top of bean mixture. (I don’t use a lot as you will also sprinkle cheese on the very top.) Lastly, spread the remaining cornbread layer evenly on the top. Try to cover completely and then sprinkle with cheese.
Throw in the oven at 350 for about 45 minutes or until the cornbread is firm and golden on top. Serve with a dollop of sour cream. Enjoy!