One Pot Taco Spaghetti

One Pot Taco Spaghetti

1 tbsp olive oil
1 lb ground chuck
1 packet taco seasoning
1 tsp minced dehydrated onion
10-oz can Ro-Tel tomatoes & Green Chiles
1 Tbsp tomato paste
1 can pinto beans, drained
8-ounces spaghetti, broken in half
3 cups water
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar
Sour Cream, if desired

Heat the oil in a large stockpot, Dutch oven or deep skillet with a lid over medium-high heat.  Add the ground chuck and cook, crumbling and stirring, until the meat is browned.  Drain excess fat.

Stir in the taco seasoning, dehydrated onion, Ro-Tel, tomato paste and pinto beans.  Scatter the spaghetti over the meat mixture and pour in the water.  Bring to a boil.  Cover, reduce heat and simmer for 13-16 minutes.  

Remove from heat, sprinkle with cheeses and replace the lid for about 2 minutes, or until the cheeses are melted.  

Serve with sour cream if desired.

This was really tasty and really easy!  I love that I didn't have to pre-cook the spaghetti!

Adapted from a recipe found on Pinterest and linked to http://damndelicious.net/2016/01/23/one-pot-taco-spaghetti/

Mustard-Apricot Pork Chops

Mustard-Apricot Pork Chops

1/3 cup apricot preserves
2 tablespoons Dijon mustard
4 pork loin chops or boneless pork chops, abut 1/2-inch thick
Salt & Pepper

In a small bowl over low heat, cook and stir preserves and mustard until preserves are melted; set aside.

Place pork chops on a lightly greased broiler pan; broil 4-5-inches from the heat for 4 minutes.  Brush with half of the glaze; turn chops.  Broil 4-5 minutes longer; brush with remaining glaze and broil another minute or 2 or until chops are done (145^F).  Let stand 5 minutes before serving.

Excellent with hot buttered rice and Fordhook Lima Beans!

Recipe from Taste of Home.com

Meatball Stroganoff

Meatball Stroganoff

1 - 1 1/2 pounds frozen meatballs
1 packet Lipton onion soup mix
1 carton Beef Broth
2 - 3 oz cream cheese 
1/2 tsp dried dill-weed
1 can cream of mushroom soup
2/3 cup sour cream
16-oz hot, cooked egg noodles

In a large skillet or saucepan, bring the meatballs, onion soup mix and beef broth to a boil.  Cook until the broth is reduced by about half.  Add the cream cheese and dillweed, stirring until the cheese is melted and the sauce is smooth.  Stir in the mushroom soup and simmer until well heated.  Add the sour cream just before serving, stirring until smooth and well mixed.  Stir in the noodles and serve hot. 

This is delicious, easy and fast!  And the leftovers taste even better! 

Bobby Flay's The Perfect Burger (aka The Crunch Burger)

I saw this on the Today Show a couple of weeks ago and decided to give it a try.  This is seriously "The Perfect Burger" as far as I'm concerned!  Juicy, sloppy, cheesy goodness!!  I may never cook hamburgers any other way ever again!  I put a little yellow mustard and catsup on my buttered and lightly toasted bottom bun, some Chipotle Sweet Relish, Dill Pickle chips, 2 thin slices of Beefsteak Tomato, Romaine Lettuce and Lay's Lightly Salted Potato Chips on the burger with a little Mayonnaise on the top bun.  Perfect Burger!  - Cathy, May 28, 2106

The Perfect Burger (aka The Crunch Burger)

Bobby Flay

 May. 16, 2016 at 8:15 AM

Samantha Okazaki / TODAY

print recipe

 (47 rated)

SERVINGS:

4

 Burger season is right around the corner! Avoid common mistakes and make this recipe from burger aficionado Bobby Flay.

Ingredients

• • 1½ pounds ground chuck (80/20)
  • Kosher salt and freshly ground black pepper
  • Canola oil
  • Thin slices of white American cheese
  • Thin slices of white cheddar cheese
  • Sliced beef steak tomatoes
  • Sliced dill pickles
  • Sliced red onion
  • Romaine lettuce
  • Martin's seeded soft burger buns
  • Lay's potato chips
  • 6-inch wooden skewers
  • Dijon mustard
  • Horseradish mustard
  • Ketchup

Preparation

1. Form the meat into 4 equal-sized patties (6-ounces each) no more than ¾-inch thick.  TIP 1 - 80/20 ground chuck is Bobby's preferred choice for burgers because of the relatively high fat content, guaranteeing a juicy burger.

2. Using your thumb, make a deep depression in the center of each burger to keep the burger from puffing up and bulging in the center. 

3. Season the outside of the burger liberally with salt and pepper.  Do not season the meat mixture itself or add herbs or onions or garlic to it.  That is meatloaf.  We are making burgers.

4. Heat a cast iron pan or griddle over high heat until it begins to slightly smoke.  Add a few teaspoons of canola oil and put the burgers in the pan or on griddle and do not touch until a crust has formed on the bottom, this will take at least 3 minutes. Once a crust has formed, use a metal spatula and flip over and continue cooking until a crust has formed on the bottom and cooked to desired doneness (MEDIUM) another 4 minutes. DO NOT PRESS ON THE BURGER.

5. Place 2 slices of cheese on each burger add a few splashes of water and immediately cover the pan tightly and cook until cheese is completely melted, about 30 seconds.

6. A soft bun with sesame seeds is the way to go. Lightly toast the bun (if desired) and place the burger on the bottom of the bun. Add desired toppings and a few potato chips. Place top of bun on top and place a skewer through the burger.  

Hot Roast Beef Sandwich

2 Publix Bakery Egg Knot Rolls

1/2 lb Publix Deli top Round Roast Beef, cut into 1/2-inch strips

1 tablespoon butter

1 tablespoon Lite Soy Sauce

3 splashes Worcestershire sauce

2 slices Sargento's Aged Swiss

2 slices American cheese

Mayonnaise

French's Spicy Brown Mustard

Good  Season's Italian Dressing Mix, prepared according to package directions (with white vinegar, water and        vegetable oil)

Shredded Romaine lettuce

Thinly sliced Beefsteak tomato

Cut the Egg Knot Rolls in half horizontally.  Melt half the butter on a large skillet over medium high heat.  Place the rolls, cut side down, in the skillet until lightly toasted.  Remove to serving plates and top the bottom half of the rolls with 1 slice Swiss cheese and 1 slice American cheese each. 

In the same skillet, melt the remaining butter.  Add the beef strips, soy sauce and Worcestershire.  Toss the meat around in the skillet until it's hot through and then divide the hot beef on the cheese-topped roll bottoms.  Spread a little mayonnaise and drizzle of mustard onto the roll tops.  Top the beef with lettuce and sliced tomatoes and drizzle with a little Italian Dressing then place the roll top over the sandwich. 

Serve with a Salad and a slice of Publix's Mini Apple Pie for dessert.  Excellent meal!!

Sausage-Veggie Soup

OK, here's one of my favorite quick and easy dinners: Sausage Veggie Soup, served with Garlic Bread Sticks (New York's Original Garlic Bread Sticks - in your handy dandy freezer case at the grocery store!) This is one of those meals that I go to when I forget to set something out of the freezer....I always keep a pound of Jimmy Dean Sausage that I have browned and crumbled, in the freezer. I do the same thing with ground chuck. So, here's the soup:

Sausage Veggie Soup

1 lb sausage (I like Jimmy Dean's reduced fat sausage but this is great with Hot or Sweet Italian too)

1 chopped onion

1-2 cloves minced garlic

Splash of Worcestershire sauce

Pepper (I use black pepper and a 6 Pepper Blend or some crushed red pepper flakes) to taste

Italian Herbs to taste

1 16-24 oz jar your favorite spaghetti sauce

1 large container chicken stock

1 can dark red kidney beans or black beans

10-16 oz pkg frozen veggies (I usually use mixed vegetables but whatever's in the freezer is fine)

Brown the sausage in a large pot or Dutch Oven with the onions (throw in some chopped bell pepper if you want) and the garlic. When browned, splash in the Worcestershire and add pepper and herbs to taste. Pour in the spaghetti sauce, chicken stock and beans. Add water if too thick. Heat to a gentle boil until everything's hot. Add the vegetables and cook until done. Great with Garlic Toast. This is also good with a handful of small pasta....(which I cook separately so it doesn't get overdone), and add to the bowls before I ladle in the soup. I HATE overcooked pasta!