Category Archives: Beef

Meat Lasagna

While grocery shopping my husband decided he wanted lasagna. He tried to sneak a Stouffers lasagna in the cart and bury it so I wouldn’t see it until I got home. 

It didn’t work.

I can make a better quality meal for about the same price. 


1 box oven ready lasagna noodles
16oz container ricotta cheese
1 jar tomato sauce
1-1 1/2lbs lean ground beef
2 eggs
spices optional- oregano, garlic(powder or fresh chopped), onion powder, basil, parsley
Cheese- shredded mozzerella, as much or as little as you like

Preheat oven to recomended temp on noodle box.
Brown and drain the ground beef, if using fresh garlic you may add it to the meat to cook.
After meat is cooked and drained add sauce and spices.
In a bowl combine ricotta cheese with the eggs and parsley I also added some shredded parmesan cheese to the mix.

In a glass 9×13 baking tray pour and spread 1/3 of the meat sauce on the bottom.
Place one layer of pasta, on top of that place and spread evenly about 1/2 of the cheese mixture.
Repeat sauce, pasta, cheese until you use up the sauce and cheese mixture. I ended with a pasta top. You may have a couple of noodles left, this is fine.
On the very top cover in a layer of mozzerella cheese. I like alot of cheese so mine was a thick layer.
Tent with foil to prevent over browning the cheese.
Bake for about 50-60 minutes. Noodle box has all th directions as well.
Remove foil the last 10-15 minutes to brown the cheese on top.
Let cool for 10-15 minutes before serving.

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Posted by on September 15, 2012 in Beef, casseroles, Cheese


Marc’s Shepherds Pie- Quick. Simple. Delicious.

As I am sure all of you are aware, there are so many ways to make this classic casserole. Some think ground beef, corn, brown gravy, topped with mashed potatoes.

Others think ground lamb or mixture of lean ground meats, peas, carrots with a flavorful sauce topped with whipped potatoes. One lady told me some restaurant keeps begging her for her recipe, she made me some, I was NOT impressed. Way over the top, she used ground beef, did not drain the grease, the veggies were assorted peas, carrots, corn and lima beans. Sadly she did not cook them well and they were still very hard. The sauce was a odd combination of white wine, cream and some butter and herbs. Then to top off the monstrosity her “famous” whipped potatoes. Lumpy, slightly runny, how that is classified as whipped I will never know. They might have been ok but she added way to much    lavender and tarragon to them. She managed to take a rustic meal and tried to turn it into upper crust but failed miserably. 

The other end of the spectrum is my mothers. We were poor. I am not knocking my mothers cooking at all but somehow this rustic poor mans meal turned even poorer when she made it. Sadly to the point where I would not touch it for many years to come, that is until I met my fiance. Hers was so dry, poor quality ground meat and layers of unflavorful boxed  mashed potatoes and vegetables.

Marc, said fiance, cheats a little because we do not have a lot of space or money most times. We do however love to eat. This tray does not last the night in our house

Starts off with as lean of ground beef as we can afford, browned and drain thoroughly.

In a glass baking dish he combines 2 cans of veg-all, yes canned veggies, I told you he cheats due to space, our freezer is an avalanche of meat from awesome deals, this way we save money on meat but then sadly have no space for frozen veggies. 

Back to the pie. Stir in 1 can tomato soup, condensed. Do not add the water. Combine well. Add the drained meat to the soup/veg mix and combine well. 

We do make our own mashed potatoes, so after they are done boiling rinse well and add back into pot. I use 6-8 large potatoes or more depending on what that looks like chopped up. We like to have a huge potato top. Add to the potatoes, a pinch of salt, pepper to taste, 3oz cream cheese, soft, 4T butter soft and milk to desired consistency. Mash until desired lumpiness is achieved. 

Plop the  potatoes on top of meat/veg mix and spread out over the whole top. Bake at 350 until top is golden brown. Not sure how long since the fiance doesn’t do this, he just puts it in the oven until it’s hot all the way through. 

I don’t think there is a right or wrong way to make this dish, to each their own, but Marc’s is for me rustic enough, flavorful and simple. We each have two servings for dinner and the last two servings are for lunch the next day. 

If anyone has a favorite shepherds pie recipe they would like to share, I would love to try them!! 

Happy Eating!!

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Posted by on July 26, 2012 in Beef, casseroles, Veggies


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Comfort Dinner- Mac and Beef “re-vamped”

For anyone who is a busy soul like I am you know the importance of quick, simple but still delicious meals. I really enjoy cooking but I do it for a living and after slaving away for 8+ hours a day in a hot kitchen, then to come home to the ever famous…”I’m hungry, what’s for dinner?” I feel I need to have at least a few of these quick meals that I can just whip up. 

Take the traditional Macaroni and Beef we all know from not only school hot lunch but from our moms go to meals when we were young. Filling, yes, comforting, yes, tasty, not always. As I remember this was a very bland meal. Overcooked pasta, poor quality ground beef, jarred tomato sauce with chunks (if you like chunks, by all means keep them), pre shredded cheese. Sorry to say, but yuck. 

The following is my version of Re-Vamped Mac and Beef. 

1 box pasta (any kind will do, I used radiatori )

1-1 1/2 lg onion or 5-6 sm onion thin sliced

2T olive oil

2lbs lean ground beef

1 lg can(28oz) plain tomato sauce

1 sm can tomato paste

1c each cheddar and mozzarella cheese, shredded (or more if you like it cheesy, I added more cause I’m a cheeseaholic) 

*spices to taste, optional, oregano, basil, rosemary, tarragon, chopped garlic, garlic powder, paprika, chili powder, salt and pepper*


Preheat oven to 350.

Par cook the pasta less than al dente.  Meanwhile in a small pan sweat the sliced onions in 2T olive oil. Add a pinch of salt if you like. When the onions are almost done add the beef. Brown the beef fully. 

When pasta is par cooked, drain fully and return to pot. Add tomato sauce and tomato paste. Season with spices if you like and to taste. 

Add beef and onions. Stir to combine well.  

Taste to make sure it has the flavor you like, adjust accordingly. 

Top with cheese. 

Pour mixture into un-greased 9×13 pan, glass preferable. Bake at 350 until nice and brown and bubbly on top.

Serve with crusty bread and butter if you like.

Wishing you comfy eating!!


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Posted by on July 15, 2012 in Beef, Cheese, Pasta


Comfort Food!!

So last night we decide to have comfort food, spaghetti and homemade meatballs with homemade garlic bread. Ahhh, so tasty after a very stressful week.

Nothing out of the ordinary to really write about except that it seems that no matter your mood or what has been going on comfort food does just that…comfort. 

I like to make my own meatballs by combining ground meat, bread crumbs, onion powder, garlic powder, egg, oregano and dried onion. It’s very simple for a quick meal. Nothing spectacular or even honestly note worthy for this blog but they did taste good and that’s all that counts right?

We did add browned ground hamburg to the sauce and I browned up some mushrooms in butter for the hubby. 

For the garlic bread we sliced up Italian bread and I sauteed some fresh garlic in butter, he placed a couple of pats of butter on each bread slice and added the garlic some parsley and Parmesan cheese and baked in a 375 oven for 15 minutes to brown the bread melt the butter and really make the meal. As usual I forgot that we were going to have garlic bread and since you have to prep it and bake it it should be done before making the rest of the meal but oops I forgot. So I had to stop boiling water and browning meat/mushrooms for a bit to get the bread done. Thank goodness for hubby!! He was a huge help.

Hope you all have a wonderful week!! 

Happy Eating!

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Posted by on June 11, 2012 in Beef, Pasta


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Spicy Orange Beef Roast

 Tonight’s dinner is an experiment. I had a beef roast in the freezer and was trying to decide what to do with it.

Wanted something out or the ordinary. Took a look it my cupboards and found soy sauce, orange marmalade, red pepper flakes, honey and seasoned rice vinegar. Hmmmm…

So I took all of these ingredients, mixed them all together in a bowl, placed the meat in my crock-pot and poured the mixture over it. Low for 6 hours and we will see. It does smell really good. 

Will most likely serve with buttered egg  oodles and french cut green beans. 

Hurry up and be done already!!!! I am starving and between the yummy smell and the talk of my impending dinner I am having a hard time not opening the crock- pot up and devouring the luscious tender meat right now.  I will try to post a pic or two tonight or tomorrow.

Happy Eating!!!!                                                                  

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Posted by on June 9, 2012 in Beef, Crockpot


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Crockpot Beef Stroganoff

Pinned Image

Once again I find myself in that what to make for dinner rut.

While perusing the pintrest world I come across a recipe for

“The absolute best crockpot beef stroganoff ever”

I of course read the recipe, decided it seemed ok but I don’t like mushrooms so…

how do I make it my own?

Well, here you go.

My recipe

1  32oz box of beef broth

2T corn starch, might need more

about 2lbs lean stew beef

1 large onion, chopped roughly

4-6T Worcestershire Sauce

1t garlic powder, or to taste

2T paprika, hot or regular

8oz cream cheese


In crockpot add 3/4 box of beef broth, saving the rest in case you need to thicken or thin out the base later. Add cornstarch and mix well. Add paprika, chopped onion, garlic powder and  Worcestershire Sauce, mix well. Add beef, cutting into bite size pieces if need be. Turn crockpot on low for 6 hours(original said 8hours but I think that may be a tad to long, we’ll see).

Check the thickness of the sauce, you want it to be thick but not too thick. If need be use the rest of the beef broth to thicken or thin out the sauce by either adding 1T cornstarch and then adding it to the sauce which will thicken as it heats up or to thin it just add straight broth. 

Cut cream cheese into smaller pieces to easily melt into the sauce. Add them right before serving and allow to melt and rewarm.

I served this with egg noodles but also yummy would be served with mashed potatoes.

If you are a fungi lover then please, by all means, either use the golden mushroom soup in the picture instead of beef broth or follow my recipe and add sauteed mushrooms at the end of cooking. I am quite sure that mushrooms would be lovely, just not for me.

Happy Eating!!

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Posted by on June 2, 2012 in Beef


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