Bleu Cheesy Gourmet Burger

Bleu Cheesy Gourmet Burger
By: Jewell Halsey

1 Serving

Kaiser or Onion Bun, toasted
1/4 lb quality ground beef cooked to your liking
1/4c sliced sweet onion
1/4c sliced mushrooms
1 slice swiss cheese
Jewell's Bleu Cheese

Sauté onion, mushrooms in oil and fresh clove
of garlic and dash of salt until golden and tender.
Spread Jewell's Bleu Cheese on top and bottom buns
when beef is almost completely cooked, top the
patty with the cooked onion and mushrooms, place
swiss on top of veggies and then put top bun in place.
Continue cooking meat until the cheese is beginning
to melt over veggies. Remove and place on bottom
bun. I like to add extra Bleu Cheese as I eat this baby
with lots of napkins. DO NOT BE AFRAID OF MESS!!
ABSOLUTELY DELICIOUS

Grilled Steaks and Potatoes with Garlic Butter

Grilled Steaks and Potatoes with Garlic Butter
From: America's Test Kitchen The Best Simple Recipe's

Ingredients:
1 1/2 Pound Smail Red Potatoes, Scrubbed and Halved
1 tablespoon olive oil
Salt and Pepper
10 tablespoons unsalted butter, softened
4 tablespoons finely chopped fresh parsley
6 Garlic Cloves, minced
5 strip steaks
Cream Cheese
Sour Cream
Herb blend for cream cheese mixture
Wooden Skewers soaked in water

Directions:
1. Toss potatoes and oil in bowl and season with salt and pepper. Microwave, covered until potatoes begin to soften, 4 to 7 minutes.

2. Beat butter with fork in large bowl until light and fluffy. Mix in parsley, garlic, 1/2 teaspoon salt, and pepper to taste.

3. Pat steaks dry with paper towels and season with salt and pepper. Grill over hot fire until well browned and cooked to desired doneness, 4-8 minutes per side. Meanwhile, skewer the potatoes and grill, starting cut side down and turning several times, until soft and grill-marked, 7-8 minutes.

4. Transfer steaks to platter and top each steak with 1 tablespoon parsley butter (you should have about 1 tablespoon butter left over) other than the 1 tablespoon- brush remaining butter on the potato skewers.

Cover the steaks with foil and let rest 5 minutes. Add steak to bowl with remaining parlsey butter and toss to coat- serve.

Stir 1/2 part cream cheese, and 1/2 part sour cream with the herb blend to have for dipping for the steaks and potatoes.

Gourmet Nachos

Gourmet Nachos
By: Rosanna

½ lb hamburger
½ yellow onion, finely chopped
1/8 teaspoon garlic powder
1 can refried beans or black beans pureed
1 tomato, chopped or 1 can petite diced tomatoes, drained
1 can (4oz) diced green chiles
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon cumin
½ teaspoon chili powder
Grated cheese
Tortilla chips
Sour cream
Sliced black olives

Brown hamburger and chopped onion until cooked on stove top in a large skillet over medium-high heat. Add all other ingredients except cheese, chips, sour cream and olives. Cook over medium heat until warmed through. Place mixture over a plate of tortilla chips. Top with grated cheese. Microwave for 45 seconds to 1 minute or until cheese is bubbly and hot. Top with sour cream and sliced black olives.

Serves 4

Super Skillet Meatballs with Marinara

Super Skillet Meatballs with Marinara

Meatballs:
1 well beaten egg
½ lb ground beef
½ teaspoon salt
Dash of garlic powder

Hand shape into meatballs using about ¼ cup meat mixture for each. Brown in skillet brushed with oil. Pour off fat.

Marinara:
1 (8oz) can tomato sauce
¼ cup water
½ teaspoon basil
1/8 teaspoon salt
Dash of black pepper

In large skillet sauté until sauce comes to a bubble. Add browned meatballs to sauce and simmer on low heat, covered, for about 10 minutes to warm through.

Serve over cooked spaghetti noodles.

Serves 2

Hunter’s Beef Pot Pie

Hunter’s Beef Pot Pie
By: Doris Christopher

Beef mixture:
1 fully cooked, ready-to-eat boneless beef pot roast with gravy (about 2lb)
• You can find this in your meat section at a local grocery store
4 slices bacon
1 cup baby carrots
2 cups refrigerated diced potatoes with onion
2 garlic cloves, pressed

Sauce:
2 Tablespoons cornstarch
1 can (14 ½ oz) beef broth, divided
2 teaspoons fresh snipped rosemary or 1 teaspoon dried rosemary
2 teaspoons balsamic vinegar
Salt and ground black pepper to taste (optional)

Topping:
2 Tablespoons butter, melted
1 Tablespoon fresh parsley, snipped
1 garlic clove, pressed
1 package (11 oz) refrigerated bread sticks

Preheat oven to 400 degrees. For beef mixture, remove pot roast from gravy, reserving gravy (about 1 cup). Cut beef into ½ inch cubes; set aside.

Finely chop bacon; cook in skillet over medium heat until crisp; remove bacon to paper towels. Reserve 2 Tablespoons drippings in skillet.

Cut carrots lengthwise in half. Cook carrots and potatoes in reserved bacon drippings over medium heat 8 minutes, stirring occasionally. Press garlic and add to skillet. Continue cooking 8-10 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in reserved beef cubes and bacon.

Meanwhile, for sauce, whisk cornstarch into ¼ cup broth in saucepan. Gradually whisk in remaining broth, reserved gravy, rosemary and balsamic vinegar. Bring to a boil over medium heat. Boil 1 minute, stirring constantly, until thickened. Season to taste with salt and black pepper. Add sauce to meat mixture. Heat thoroughly, stirring frequently. Pour into 7x11 baking dish.

For topping, melt butter. Add parsley and garlic. Unroll bread sticks; do not separate. Press middle perforation together. Separate into 6 long strips. Twist strips and place diagonally over top of meat mixture in pan. Brush with butter mixture using a pastry brush.

Bake 13-15 minutes until beef mixture is bubbly and topping is golden brown.

Serves 8

Beef Ragout

Beef Ragout
By: Doris Christopher

½ cup flour
2 teaspoons dried oregano
1 ½ teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
2lb lean beef stew meat, cut into 1-inch pieces
1 Tablespoon vegetable oil
2 garlic cloves, pressed
4 large carrots
1 large onion
1 large green bell pepper
1 can (6oz) tomato paste
1 can (14 ½ oz) seasoned diced tomatoes, undrained
1 can (14 ½ oz) beef broth
½ cup water

Preheat oven to 350 degrees. In Ziploc bag combine flour, oregano, chili powder, cumin and salt. Add beef. Seal bag, shake to coat beef.

Heat oil in skillet over medium-high heat until hot. Press garlic into oil. Add beef to skillet, reserving any remaining flour mixture. Cook beef until evenly browned, stirring occasionally. Remove from heat.

Meanwhile, cut carrots into 2-inch pieces, then lengthwise in half. Cut onion and bell pepper lengthwise into ¾-inch thick wedges. Place carrots, onions and peppers in 9x13 pan. Top with beef; sprinkle with any reserved flour mixture. Spread tomato paste over beef. Pour tomatoes, broth and water over beef. Cover with foil.

Bake 1 hour 30 minutes or until beef and vegetables are tender. Carefully remove pan from oven.

Serves 8

Crock Pot Roast

Crock Pot Roast
By: Rosanna

1 Tablespoon olive oil
2lb Beef pot roast
1 teaspoon salt
½ teaspoon black pepper
3 small yellow onions, large sliced
1 ½ cans beef broth
1 package Onion soup mix
1 can cream of mushroom soup
2 Tablespoons brown sugar
1 Tablespoon prepared honey mustard
1 Tablespoon apple cider vinegar

Heat oil in large skillet over medium-high heat until hot. Add beef pot roast; cook about 10 minutes or until browned on all sides. Sprinkle with salt and pepper.

Place sliced onions in the bottom of the crock pot (you can also add washed peeled and quartered red potatoes, washed and cut carrots, etc). Place pot roast on top of onions.

In small bowl combine beef broth, onion soup mix, cream of mushroom soup, brown sugar, honey mustard, and apple cider vinegar. Pour mixture over pot roast.

Cover. Cook on low setting for 6-8 hours.

~Consider straining left over crock pot juice to use as a homemade beef broth for another recipe~

Steak with Blue Cheese Butter

Steak with Blue Cheese Butter

Broil or grill steak to your liking.

Blue Cheese Butter:
½ cup (1 stick) butter, softened
¼ cup crumbled blue cheese
4 teaspoons chopped green onion with tops
1 teaspoon fresh lemon juice
¼ teaspoon black pepper

Combine blue cheese butter ingredients in a small bowl and allow to blend at room temperature.

Once your steak, is ready place a dollop of blue cheese butter on top. It will melt with the heat of the steak.

Yummy~

Meatloaf

Meatloaf
2 beaten eggs
¾ cup milk
2/3 cup fine dry bread crumbs (Progresso Plain preferred)
1/8 teaspoon black pepper
¼ cup finely chopped yellow onion
2 teaspoons dried parsley
1 teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 ½ lb ground beef

Topping:
¼ cup catsup
2 Tablespoons brown sugar
1 teaspoon dry mustard

In a bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, basil, oregano, and black pepper. Add meat; mix well with hands. Lightly pat into a loaf pan.

Bake at 350 degrees for 1 hour and 45 minutes, covered with tin foil.

In a bowl combine the topping ingredients. Spread over meat. Bake uncovered for an additional 15 minutes. Remove from oven. Let stand 10 minutes before serving.

Jeanne’s Sloppy Joes

Jeanne’s Sloppy Joes
1lb hamburger
½ cup ketchup
½ cup barbeque sauce (I used Tony Roma’s Southern Carolina barbeque sauce)
½ envelope onion soup mix
2 teaspoons liquid smoke (key to flavor)

Brown meat. Season with salt and pepper to taste. Add all other ingredients. Bring to a boil. Reduce to a simmer on low heat for 20-30 minutes, uncovered. Serve on quality buns (I used sesame seeded Franz buns).

Serves 4. Incredibly easy, delicious.

Cliff and Rosanna both gave 4 stars~