Game Time Stromboli

Ingredients

2 tubes (13.8 ounces each) refrigerated pizza crust
8 ounces thinly sliced part-skim mozzarella cheese
8 ounces thinly sliced mortadella
8 ounces thinly sliced capocollo or prosciutto
8 ounces thinly sliced hard salami
1 large green pepper, thinly sliced
2 tablespoons shredded Asiago cheese
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
Marinara Sauce warmed


Directions
Preheat oven to 425°. On a greased baking sheet, unroll one pizza crust and pat into a 16x13-in. rectangle. Layer half of the mozzarella cheese, deli meats and pepper lengthwise down center third of crust, leaving a 1/2-in. border at each end. Fold up long sides of crust over filling, pinching seam and ends to seal. Fold up ends. Cut slits in top. Repeat with remaining ingredients.
Sprinkle each with half of the Asiago cheese, garlic powder and parsley. Bake 16-20 minutes or until golden brown. Serve with marinara sauce. Yield: 2 stromboli (6 servings each).

Read more: http://www.tasteofhome.com/recipes/game-time-stromboli#ixzz3RBVmD1uD

Prime Rib

INGREDIENTS:
For more servings see source

4 pounds prime rib roast
1/4 cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt

DIRECTIONS:
1. Place rib roast on a plate and bring to room temperature, about 4 hours.
2. Preheat an oven to 500 degrees F (260 degrees C).
3. Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
4. Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve. Source- http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=221958&origin=detail&servings=4&metric=false

Korean Beef BBQ Bowl

INGREDIENTS

1/3 cup brown sugar, packed
1/4 cup soy sauce
1 tablespoon sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
Cooked rice, for serving
INSTRUCTIONS

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Serve immediately with rice.

Source-http://damndelicious.net/2013/07/07/korean-beef-bowl/

French Dip Roast Beef for the Crock Pot

Ingredients

3 1/2-4 lbs boneless chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 -4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French rolls, split


Directions

Place roast in a 5-quart slow cooker.
Combine soy sauce and next 6 ingredients.
Pour over roast.
Add water to slow cooker until roast is almost covered.
Cook, covered, on LOW for 7 hours or until very tender.
Remove roast, reserving broth.
You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.

http://www.food.com/recipeprint.do?rid=103403

Italian Melt-In-Your-Mouth Meatballs

Ingredients

2 jars of pasta sauce ( I like to add wine and basil to my sauce).
Subs ( if you want meatball subs)

1 1/2 lbs ground beef ( a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs ( or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic ( or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt ( or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk ( can use up to 1/2 cup milk)
1/2 teaspoon dried oregano ( optional, or to taste)
1/4 cup chopped fresh parsley ( or 2 tablespoons dried parsley)

Directions

Mix all ingredients together in a large bowl.
Directions
Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
**note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Recipe source- http://www.food.com/recipeprint.do?rid=69173

The Best Shepherd’s Pie. Ever.

Ingredients:
4 cups mashed potatoes
garlic salt
1lb ground beef
1/3 cup onion, chopped
2 garlic cloves, minced
3 Tablespoons flour
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1 can (14.5oz) chicken broth
2 cups frozen vegetable medley
salt & pepper

Directions:

Pre-heat oven to 400 degrees. Brown ground beef, onions and garlic in a large skillet on med-high heat. When meat is completely cooked, stir in flour and cook for 1-2 minutes.
Stir in tomato paste, worcestershire sauce, soy sauce and chicken broth. Simmer for 5-6 minutes, or until sauce is thick. Turn the heat off and stir in frozen vegetables and salt and pepper, to taste.
Pour beef mixture into a large, oven-proof casserole dish. Top with mashed potatoes and smooth with a spatula. Sprinkle garlic salt on top of mashed potatoes.
Place casserole dish on a large sheet pan (in case the sauce overflows) and bake for 20-30 minutes, or until top is golden brown. Ladle and serve!
Source-http://iowagirleats.com/2011/03/17/this-is-life-altering-right-now/

Beef Potpie Wedges

  There are times I consider giving up blogging. I have my various reasons, but ultimately I do this for my children. Not really for them today, but for their tomorrows. Maybe someday they will have the desire to know who their mother was, the good and the not so good moments of my life, and so I blog for them. Yes, I know I have boys and because of it they may have no interested in it at all, but they may have a daughter who is like me, one that cherishes the stories of my parents, grandparents, and great grandparents. Their life lessons are priceless to me and I have done my very best to honor their memories.

Back to the youngest generation though, my sweet little ones, I must say, are not exactly the biggest fans of this recipe. My husband and I find it simply delicious and he has asked me to make it on numerous occasions. My only guess is that since it calls for steak it must be a textural thing for my 3 and 1 and a half year olds. I can already imagine years from now when we are all sitting around our holiday table, one of them will bring up how Mom and Dad made them eat what was put in front of them. Of course this will be followed by around of hearty laughs and deep sighs, probably a tear or two from me. Ah memories and the memories to come!

4 Servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• One 2/3-pound piece skirt steak or flat-iron steak, thinly sliced on an angle and cut into pieces
• 2 tablespoons butter
• 8 white mushroom caps, sliced
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon flour
• 1/2 cup beef stock
• 1/2 cup frozen peas
• 2 tablespoons Worcestershire sauce ( I like to add 2-3 tablespoons more)
• Salt and pepper
• 1 package (2 pieces) prepared pie crust ( I like Pillsbury or Publix brand crust for this)
• 1 egg, lightly beaten

Serve this dish with a green salad.

Directions:

1. Preheat the oven to 425°. In a medium skillet, heat the olive oil over medium-high heat. Add the steak and cook until browned, 5 minutes. Transfer to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the beef stock, peas and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2 to 3 minutes. Season with salt and pepper; remove from the heat.
2. Unroll the piecrusts and halve them. Divide the cooled meat among the 4 piecrust pieces, placing a mound on 1 side of each piece and leaving a small border. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a parchment-lined baking sheet. Bake until golden-brown, about 10 minutes. Rachael Ray Recipe

The Perfect Pot Roast

This recipe was given to me by my dear friend Angela. This special friend has mastered the crock pot so in saying that truth I hope to receive many more yummy recipes from her! I believe this by far is the best pot roast ever made! The secret is the wine and vinegar attributes that give this pot roast its extra zip. It’s funny because that is how I would describe Angela full of zip! She’s always ready and there to take on life challenges and with such grace. I feel truly blessed to have her as a friend. She has been a strong rock during some of life’s toughest challenges for me and I will always be eternally grateful to her for that. So with challenges there must be comfort go ahead and have some true comfort food…pot roastJ

Ingredients

3-lb beef boneless tip roast

1/4 c balsamic vinegar

1/2 c. apple cider vinegar

1/2 c. red wine (I think the combination of the three is best but another option is 1 c of red wine vinegar)

2 cloves garlic, finely chopped

½ teaspoon pepper

1 teaspoon salt

1 teaspoon mixed dried herb leaves (such as 1/2 tsp. marjoram, 1/4 tsp. basil and 1/4 tsp. oregano)

Directions

1. If beef roast comes in netting or is tied, do not remove.     
2. Place beef roast in 4- to 5- quart slow cooker then surround roast with potatoes and carrots. Pour wine and vinegar over beef  and then add garlic ,herbs, salt and pepper
3. Cover and cook on Low heat setting 6 to 8 hours

Taco Salad

I can't even begin to tell you the desire I've had to make this salad. It has been on my mind for a week now at least! The recipe came from Brenda a truly warm, welcoming and godly woman. I met Brenda through her daughter Joanna a good friend of mine and since then have become friends with Brenda's other daughter Marissa. Who is one of my friends whose passion is for photography and has inspired me to take my own photographs. This family has truly been a blessing to be around and I've enjoyed my time with them greatly. When Brenda brought this salad to my home my oldest was an infant. I remember her telling me how this recipe was one she had received at her bridal shower 30+ years ago. What a gift I felt it was to be given such a treasured time tested and loved recipe. So, I hope you enjoy this salad and may you be blessed with the gift of friendship.

Ingredients

1 lb Ground Beef or Ground Turkey

2 Tbs of Taco Seasoning (or a few dashes of cumin, cilantro, onion powder and hot sauce to taste)

2- 3 hearts Romaine Lettuce

1 reg. can of Kidney Beans

1 pint of Grape Tomatoes or 1 large Tomato cubed

1 Avocado cubed

Tostitos chips

1 cup shredded cheddar cheese

French dressing or Salsa (I  like Wishbone or Ken's French dressing)



Directions


While browning ground beef add taco seasoning stirring occasionally until done. Meanwhile cut Romaine in to bite size pieces by cutting perpendicular to the romaine heart then set aside. Afterward cube avocado and if need be tomato as well. Once meat is finished plate romaine and add avocado, tomatoes, and crumble chips then place over salad. After add shredded cheddar cheese and drained kidney beans by spoon. Finally top with ground beef and add dressing. Makes 3-4 servings

Garlic Marinated Steak

Can I just say that this marinate makes for an amazing steak! I went looking for this recipe because we were out of our favorite steak marinate. I have to say this marinate quickly became our new favorite. I know it's alot of ingredients but you need to make this at least once in your life. You won't regret it I promise you! The best part of making steaks for me is that once the meat has marinated for awhile and is ready my husband takes over from there. So as you can see mixing a bunch of ingredients  then pouring it over meat and then giving it to someone else is not to hard . In fact I love steak night beacuse I feel as if I don't have to cook!

Ingredients

• 1/2 cup balsamic vinegar
• 1/4 cup soy sauce
• 3 tablespoons minced garlic
• 2 tablespoons honey
• 2 tablespoons olive oil 
• 2 teaspoons ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring (haven't tried it with this yet but I here it will put it over the moon)
• 1 pinch cayenne pepper
• 2  steaks

Directions

1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days for best results but a few hours works too. I 've even done just 30 min not as amazing as if longer but still good.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness.Baking them for 10-20 min at 450 is another option. My husband discovered this himself. Discard leftover marinade.

Sloppy Joes and Veggies

Last night was all about the quick and the easy. Believe it or not I'm really enjoying my Grocery store protest this week. Yes, I've gone a little deeper in this slightly crazed idea. I figure I will have to go to the store at the very least by the end of the weekend. I just wonder though how many of us have been blessed with food that we just don't eat. Cereals are a major one in my house. I like to buy them on sale and we always seem to get down to the last three bowls and then it just sits there. There are other things to. I have to wonder if we all took the time to think
about what kind of hidden items we have been blessed with that go unused what might come from it. Not to mention other things in our homes besides food. One of my questions lately has been if you have something that you haven't used are you being wasteful? And if thats the case what are you or in this case I going to do about it. Silly huh deep thinking over Sloppy Joe's.

Ingredients

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper ( I didn't have any but I'm sure it would make it even better)
1/2 teaspoon garlic powder ( I used 1 garlic clove)
1 teaspoon prepared yellow mustard ( I used spicy mustard)
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste ( I added this to the meat)
Buns or Bread


Directions


1.In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2.Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. found on Allrecipes




VEGGIES~ Heat on stove top or in microwave

Frozen Veggies ( I used Italian mix)
Dash Paprika
Dash Garlic Salt (just be careful with your dash of salt you can always add more)
Dash Chives
Dash Dill
A little butter (make sure the focus is the herbs not the butter)

If you feel you need more flavor add another dash or so. This is a fantastic way to grow in your cooking:)

Spaghetti in Meat Sauce

So, this week is a little different... I don't feel like going to the grocery store! Can you believe it?! Normally it's one of my favorite gateways( sad but true). When you have two little ones at home you take any and every opportunely to get out of the house. Not to mention the discovery of new foods and my favorite part crating something truly fabulous. Well, this week is different. Every few months I go through a week I make whatever i have on hand. This goes on until I have no choice but to go to the store. I call it Pantry Cooking. Now I'm not saying that I'm going to go all week, but I thought that if anyone was reading this they might be amused at least.



Last night as I rummaged through my pantry I remembered my husband saying how much he would love to have just a simple plate of spaghetti. Crazy I know but I realized I hadn't made it in probably 6 months at least! I thought for sure I find a jar of sauce in there...nope. What I did find was cans of whole tomatoes , crushed tomatoes, paste etc.I like to stock up on caned goods when their on sale at the store. Then I remembered that a couple weeks ago I bought pork sausage on sale for a recipe I thought I would make and never did. ( I can't even remember what it was for...hmm).


Ingredients

1 pkg ground pork sausage
1 28oz can of whole tomatoes
1 28 oz crushed tomatoes
1 6oz can tomato paste
1 large onion
2 garlic cloves
1 cup water
2 Tbs sugar
1 1/2 tsp basil
1/2 tsp fennel seed
1 tsp Italian seasoning
1/2 Tbs salt
1/4 tsp pepper
2 Tbs parsley

Directions

Brown the meat( which by the way you can use ground turkey or beef too. If using one of these meats add just the herbs, dash of salt and pepper to meat while browning to add flavor). In a nice big pot sautéed the onions then add garlic just until it's little soft but not mushy. Don't worry to much about it because it's going to simmer awhile. Add all the cans of tomato products. Think chunky and liquids for tomatoes. If you have more chunk add more water. Always add thinner liquids a little at a time. Once meat is browned add it to the big pot plus seasoning If you have already added seasonings in with the meat just add the salt and sugar.If you need more seasoning add basil start with 1/2tsp and taste. Simmer for an 1-2 hrs on low heat.If to salty add sugar if to sweet add salt. They counter act each other. This probably would do very nicely in the slow cooker hmm... a thought for the future. Once your within 20-25 min of eating boil some water and add your noodles. Many times you can use other recipes as a foundation and then build your own from there. The amount for seasonings came from a Lasagna recipe I have. I hope this inspires you to have some fun!

Brown Sugar Meatloaf

This is simply for my dear sister. It's her favorite

Ingredients
1/2 cup packed brown sugar
1/2 cup ketchup
1 pound lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped but I like it minced more ( food processor is best)
1/4 teaspoon ground ginger
3/4 cup finely crushed cracker crumbs

Directions
1.Preheat oven to 350 . Lightly grease a loaf pan.
2.Press the half the brown sugar in the bottom of the prepared loaf pan and spread half of the ketchup over the sugar. Save the rest for later.
3.In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup and sugar. Then place the other half of ketchup and sugar on top of loaf
4.Bake in preheated oven for 1 hour or until juices are clear.