Our first meal in our new dining room.

I found this recipe in Rachael Ray's magazine, though I don't remember which issue. I halved it since the recipe claims it serves 4, but Rachael's recipes tend to serve twice the number she says it will. We didn't have any leftovers, but that was because we both enjoyed it so much and decided to stuff ourselves a little. A quarter of what I made would have satisfied us, so keep that in mind when trying this recipe. I also only used 1/2 lb of ground beef, but I always use less meat than recipes call for. Matt and I save a ton of money that way and we don't feel we miss out on any meaty goodness.

Beef and Cheddar Potpie

from Rachael Ray

6 T butter, chilled

1 small onion, chopped

1 1/2 lbs ground beef

1 28 oz can diced tomatoes, drained

1 c beef broth

salt and pepper

1 1/2 c flour

2 t baking powder

2 c shredded cheddar

1/2 c milk

Preheat oven to 375 degrees F. Grease an 8x12 baking dish (I used 8x8) and set aside. In a large skillet, heat 2 T butter over med-high heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Add the beef and cook, breaking it up as it browns. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes. Pour into the prepared baking dish and spread evenly.

Meanwhile, in a large bowl, combine the flour, baking powder and 1/2 t salt. Using your fingertips or a pastry blender, blend in the remaining 4 T butter and the cheese until mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry, shaggy dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured surface and roll or pat into a large, 1/2-in thick round. Using a 3-in cookie cutter, cut out 8 biscuits. Repeat with the scraps until all the dough has been used. Place biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes.

Serves 4 (In RR's world)

Shepherd's Pie

I remember my mom making this as a kid, and as I am still remiss in my meal planning duties, this was something I could put together with stuff from my freezer and pantry. It was really good and was definitely a Matthew meal. Put a potato on anything and he'll eat it. There were no leftovers, but there should have been. Matthew found himself in a food coma after dinner, but he said it was worth it. I guess that means the dinner was a success. If Matt's bloated, tired, and happy, I have done my job as a wife and cook.

I used this recipe from Rachael Ray as a starting point, but most of the recipe is mine.

*I have recently been enlightened; because my pie was made with ground beef instead of lamb, mine is actually a cottage or cowboy pie, not a shepherd's pie. You learn something new everyday in the blogging community.

Shepherd's Pie

from Linda with a little help from Rachael Ray

6 potatoes, cleaned and chopped into cubes

1 T butter

1/4 c skim milk

splash of chicken broth

1 lb ground beef

1 small onion, chopped

1/2 c frozen peas

1/2 c frozen corn

1 T flour

1 T butter

1/2 -3/4 c beef broth

2 t Worcestershire sauce

paprika

Cover potatoes with water in a large pot, then bring to a boil. Once the water has come to a boil, salt, turn heat down, and simmer covered until potatoes are tender. Drain potatoes and return to pot. Add butter, milk, and chicken broth and smash to a smooth consistency. Add additional salt and pepper if desired.

While potatoes cook, brown beef in a large pan. Just before beef is no longer pink, add onion and continue to brown until onion is translucent. Move beef and onion to the outside of the pan, leaving an open spot in the middle of the pan. Melt butter in the pan and whisk in flour, making a roux. Add beef broth and Worcestershire sauce, making a gravy. Once thick, which should only take a few minutes, stir into the beef mixture and add the frozen corn and peas. Let simmer on low heat until potatoes are done.

When potatoes are finished, spoon the beef mixture in to a casserole dish. Top with mashed potatoes and sprinkle with paprika. Bake in 350 degree F oven for 15-20 minutes, or until top starts to brown slightly. Place under broiler for 2-3 minutes to further brown the top. Serve hot.

Tostadas

This dinner was so tasty. I put it together without a recipe, but anyone who has ever made tacos at home could have put this together. I didn't have any taco seasoning, so I seasoned the meet on my own and that ended up being a great decision. I don't think I'll ever buy taco seasoning again. I can do it just as well for cheaper! Yay! I also got to make some guacamole for this dinner, which automatically makes it a great dinner. I lightly fried the tortillas, but they could just as easily be baked for a healthier version. I decided to go more authentic tonight, but I've been using so many Cooking Light recipes lately, I figured I could splurge.

I made these with ground beef, but they could just as easily be done with shredded beef, chicken or pork. I just happened to have ground beef on hand.

Tostadas

from Linda

1/2 lb ground beef

1/2 T chili powder

1/2 T cumin

1 t salt

1 t pepper (all the seasonings are approximate)

1/4 c water

4 corn tortillas

1/2 c canola oil

refried beans (I used canned, but you could definitely make your own)

guacamole (I made my own)

shredded lettuce

tomato

cilantro

diced onion

shredded cheese

sour cream

Brown ground beef. Add seasonings and water and simmer to reduce slightly. In a small frying pan, heat oil. Lightly fry both sides of each tortilla and drain on paper towels.

To assemble, spread each tortilla with beans, then top with meat and the toppings of your choice. I meant to serve these with olives and salsa, but I forgot to get them to the table.

I served these with salsa rice (rice cooked in chicken broth with cumin and chili powder then mixed with salsa).

Feels Like Fall!

I think my menu may have been inspired. The first night the temperatures fell enough to finally feel like fall, I had chili cooking in the crockpot. It was perfect. The chili recipe was the same as I always make, but this time I decided to make something other than traditional cornbread as a side. I saw this recipe in September's Cooking Light and just had to try it. They were so good! I will definitely make them again. They were perfect with the chili and took almost no time at all to put together. I highly recommend them!

Cornmeal, Jalapeno, and Fresh Corn Scones

from Cooking Light, September 2007

1 3/4 c all-purpose flour

3/4 c cornmeal

1 T baking powder

4 1/2 T chilled butter, cut into small pieces

1/2 c fresh corn kernels (about 1 ear)

2 T finely chopped seeded jalapeño pepper

1 c nonfat buttermilk

Cooking spray

Preheat oven to 400° F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in corn and pepper. Add buttermilk, stirring just until moist (dough will be slightly sticky).

Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands. Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to, but not through, dough. Bake at 400° F for 25 minutes or until lightly browned. Cool on a wire rack.

More South of the Border Inspiration

Mexican food may be my most favorite food in the world. These chimichangas were wonderful, and because they were baked and not fried, it made them much better for us and I definitely had less guilt issues while eating them!

At first, I wasn't sure I liked the relatively strong tomato taste in the filling, but it grew on me. It was a little different, but in the end I decided I liked it and will add it to the make again file in my head.

Skinny Chimichangas

from Weight Watchers via Good Eats 'n Sweet Treats

½ lb ground skinless turkey breast (I used lean ground beef)

1 onion, finely chopped

1 garlic clove, minced

2 t chili powder

1 t dried oregano

½ t ground cumin

1 (8-ounce) can tomato sauce

2 T chopped mild green chiles

⅓ c shredded reduced-fat cheddar cheese

4 (8-inch) fat-free flour tortillas

Preheat the oven to 400 F.

Spray a nonstick baking sheet with nonstick spray; set aside.

Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.

Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes. Spoon about ½ cup of the filling into the center of each tortilla.

Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn. You can top these chimichangas with your favorite salsa and 2 tablespoons fat-free sour cream.

I served this with rice cooked in chicken broth, cumin and chili powder and mixed with some shredded cheese and salsa.

It's Fall!

When the weather here dipped into the low 70s, I knew it was time to have some traditional fall food. What's better than chili in the fall? Chili with Frito's and cheese. Yummy. I made this batch in the crock pot, but it can also be made on the stove top. It just needs to simmer for 30+ minutes.

I would also like to add that this particular meal tasted even better because when I ate it I was a lawyer! Yes, that's right. I have officially passed the bar. While chili at home was not the way I initially planned on celebrating the best day of my life (second only to my wedding day), it was actually a pretty darn tasty way to celebrate. Plus, Matt took me out for dessert at a fabulous little restaurant in Webster Groves, Cyrano's. I had an AMAZING brioche bread pudding. To die for.

Linda's Chili

from Linda

1 large can Brooks Chili Hot Beans

1 can black beans, rinsed and drained

1/2 lb ground beef, browned and drained

1 can tomatoes for chili (2 if you want a thinner chili)

cumin

chili powder

Frito's

shredded cheddar

chopped onion (white or red is best)

Combine beans, beef, tomatoes and seasonings in crock pot. Heat on low for about 5 hours, but as long as 8 (depending on your crock pot). Serve over Frito's and top with cheddar and onions.

A Family Favorite

Or at least our small family's favorite. This is probably the dish my husband requests the most. Of all the recipes I've tried since we've been married, this is the one I've made the most. Matt even requested the dish for his birthday. I learned that night if you put candles in a hot casserole, they melt from the bottom and fall before you have time to sing. That casserole had small puddles of blue, pink and yellow wax, but I don't recommend that addition.


This recipe was given to me as part of a shower gift, again from a woman I went to church with. Jen promised we would love it and the recipe did not disappoint! I have only made this dish with ground beef, but I'm sure it would be just as good with chicken. When I made it this time, I forgot that the meat is added separately and browned it with the onion and other sauce ingredients. The taste was the same, but it didn't look as pretty. All well. Still a great dinner!


Easy Enchilada Casserole
from Jen



1 medium onion, chopped
2 T vegetable oil
1 19 oz can enchilada sauce
1 can black beans, drained and rinsed
1 can diced tomatoes with jalapenos
1 can Mexi-Corn, drained
1 t chili powder (I use more)
1 t cumin (I use more)
1 10 oz package corn tortillas
3 c cooked chicken (or 1/2 lb to 1 lb ground beef)
Mexican 4-cheese blend

Saute onion in oil until tender. Stir in enchilada sauce, black beans, tomatoes, corn and spices. Simmer 5 minutes. Spoon 1/3 of sauce mixture into bottom of a lightly greased 13x9 baking dish. Layer with 1/3 of tortillas, 1/2 of meat, and 1 c of cheese. Repeat layers. Top with remaining tortillas, sauce mixture, and cheese. Bake at 350 degrees F for 20-25 minutes.

I served this with salsa rice.

Taco Salad

To be honest, the recipe inspiration came from a kraft recipe, but I made so many modifications I'm going to go ahead and call it my own. However, in an effort to credit sources (however slight the similarities), the original recipe was Taco Salad Made Over. Matt gave it two thumbs up and the best part was that it took less than 20 minutes to get the dinner to the table.

I should also add the tomatoes were grown fresh by my hubby. They were so good and way better than the last few I bought at the grocery store. Yay for fresh produce!

Taco Salad

4 flour tortillas

1/2 lb ground beef

1/2 T cumin

1/2 T chili powder

1/2 c salsa

1 can black beans, drained and rinsed

shredded romaine

shredded cheddar

sour cream (I used reduced fat)

chopped tomatoes

Preheat oven to 350 degrees F. Crumple 4 sheets of foil into a ball and place on baking sheet. Place tortillas over the balls, spray with cooking spray and bake for 6 min or until light browned. Meanwhile, brown ground beef with spices. When browned, stir in salsa and black beans.

In each tortilla bowl, pile up salad greens and top with the beef mixture. Sprinkle with cheese and tomatoes and top with a dollop of sour cream.

I served with rice. This time I used beef broth instead of chicken broth and I liked the interesting flavor. It worked well with the mexican vibe of the dinner.

Not a summer dish, but so tasty!

Tonight I decided to make Swedish Meatballs. I found the recipe when I was sorting through a bunch that had no home. I have about 9 pounds of ground beef in my freezer (it was on sale), so I figured this was as good a way as any to use up some meat.

I also had my first baking experience in my new kitchen. I had saved a recipe for Bacon, Cheddar and Green Onion Scones from the What's Cooking board on thenest.com and decided to try them tonight. I think it was originally a Rachel Ray recipe, but I'm not positive. All my bacon was frozen and I didn't think far enough ahead to get it out, so I just left it out of the scones. I have to say, they were pretty darn good. My baking skills tend to be hit or miss, but this one was definitely a hit. I'll probably make these again.

Swedish Meatballs

1 2/3 c evaporated milk (I used skim)

2/3 c chopped onion

1/4 c fine breadcrumbs

1/2 t salt

1/2 t allspice

dash of pepper

1 lb ground beef

2 t butter

2 beef bouillon cubes

1 c boiling water

1/2 c cold water

2 T flour

1 T lemon juice

chopped parsley

Combine 2/3 c evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well and chill. Shape mixture into 1 inch balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in the boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold water and flour. Remove meatballs from skillet; skim fat from pan juices and reserve juices. Stir 1 c evaporated milk and flour mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice. Remove from heat and stir in chopped parsley. Serve with cooked noodles and sprinkle with more parsley.

Bacon, Cheddar and Green Onion Scones

3 c. flour

1 T baking powder

1 t salt

1 T black pepper

1 stick unsalted butter, chilled, cut into small cubes

1 1/2 c grated cheddar

4 green onions, sliced

10 slices bacon, chopped into 1 inch pieces

3/4 - 1 1/2 c buttermilk

1 large egg

2 t water

Preheat oven to 400 degrees F. In a mixer, combine flour, baking powder, salt and black pepper on low speed. With mixer running gradually add cubes of butter until the dough is crumbly and studded with pea sized bits of flour and butter. Add grated cheese and mix until just blended. Add green onions, bacon and 3/4 c buttermilk to flour and cheese mixture. Mix by hand. If dough is too dry to hold together, use remaining buttermilk, adding 1 T at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible. Remove dough to a lightly floured surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8-10 equal wedges depending on size scone you prefer. Whisk egg and water in a small mixing bowl. Brush each wedge with egg wash. Place on lined baking sheet and bake 18-20 minutes or until golden brown and no longer sticky in the middle.

**My notes: As I said before, I omitted the bacon because I didn't have any available. I also used 1 c of buttermilk. I would also recommend cutting it into 10 wedges because the 8 wedges were huge. I had to bake mine for 22 minutes, but I'm still getting used to the heat settings on this stove, so that may have had something to do with it.**

No pasta tonight.

My mother-in-law sent us home with a few green peppers and I decided to try my hand at stuffed peppers. I got a great recipe for stuffed peppers from Elly (who's blog is fabulous!) and worked from there. I made a few changes to work with what I had, but the recipe is pretty much hers.

I would definitely make this again. I had quite a bit of filling left over since my peppers were pretty small (they were out of mother-in-law's garden), but it turned out ok. I ended up eating it while the peppers baked. All of it. With a spoon. Out of the pan. It was really good.

Baking them was a little bit of a challenge since I didn't have peppers that could stand on their own. I had the ingenious idea to pop the stems out of the lid and use them as a sort of stand by putting the peppers into the hole and having them stand up. Good idea in theory, but I failed to take into account the fact the peppers soften as they bake, so all of them fell. No worries. I just scooped any spilled filling back in after backing and ate a little more off the pan (don't judge- the filling was great!).

I tried to take a few pictures but my camera had other ideas, so there is only one that isn't all black with purple lines running horizontally across. It will have to be good enough.





Stuffed Peppers

4-6 bell peppers
1 small onion, chopped
1/2 lb ground beef
2 cloves garlic, minced
1/2 c cooked rice
1/2 c chicken broth
1/2 c to 3/4 c chunky salsa
2-3 t cumin
2-3 t chili powder
salt and pepper to taste
3/4 c shredded Mexican cheese

Cut the tops of the peppers and remove the core and seeds. Spray the peppers and a jelly-roll pan with cooking spray. In a large skillet, brown the beef, onions and garlic until the beef is no longer pink and the onions are translucent. Stir in rice, chicken broth, salsa and seasonings. Cook until warmed through and most of the liquid absorbed. Remove from heat and stir in cheese. Spoon into peppers and bake in a 375 degree oven for 30 minutes. While waiting for peppers to cook, eat any remaining filling with a spoon. Out of the pan. It tastes better that way.

For a side, I steamed some broccoli and added some goat cheese, pine nuts and balsamic vinegar.