Yippee Casserole

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Ground beef, au gratin potatoes, corn, and loads of cheese mean this easy casserole will soon be a family favorite!

This recipe is actually from my husband - and it's one of his favorite meals! Years ago, when he was in college, he came across the recipe in a magazine. The tagline on the recipe was something like "your kids will go yippee for dinner!" and the recipe became known as "yippee casserole" from then on.

Though some food snobs might turn their nose up to the use of processed foods, it really is tasty and great to have on hand for those busy nights when you just need to get dinner on the table. Unfortunately, it's not the most photogenic of dishes, either!

I like to throw a big dollop of sour cream on top but it's certainly optional.

Yippee Casserole

1 box au gratin potatoes

2 and 1/4 cup boiling water

1 cup frozen corn

2/3 cup milk

1/2 pound lean ground beef, browned and drained

1 cup shredded cheddar cheese

Heat oven to 400. In an ungreased 2 quart baking dish, stir together the dried potatoes, potato sauce mix, boiling water, corn, and milk. Stir in the browned beef and 3/4 cup cheese. Bake uncovered 30-35 minutes or until top is golden brown. Sprinkle with remaining cheese.

Serve with sour cream, if desired.

Bacon Burgers with Bacon Onion Balsamic Jam

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Caramelized onions are infused with bacon and balsamic vinegar then spooned on top of a fresh-from-the-grill burger. But don't just whip up a plain burger - mix some chopped bacon into the ground beef prior! The result is a delicious explosion of all things bacon.

In hindsight, I should have posted this recipe last week, in time for the 4th of July cookouts that I'm sure many of us enjoyed, but alas... better late than never! Though I do hope you had a fabulous and safe holiday weekend :) We just returned from a week at the beach so our holiday weekend was low key - just the way I like it!

This burger has been on our menu many times, and previously shared on the blog, but it deserved another shot at the top. If you're a bacon fan, this burger is right up your alley. Between the jam and the bacon mixed into the beef, you can't go wrong. And for those of you that are onions haters like myself? Don't knock it until you try it! I really hate most onions but I LOVE caramelized onions - especially when they are mixed with bacon and balsamic vinegar!

This burger certainly doesn't need any cheese but there's no shame if you melt some over your patty before you pull it from the grill. We love using smoked gouda on this!

Bacon Burgers with Bacon Onion Balsamic Jam
For the jam:
4 slices thick cut bacon, chopped into 1/2 inch pieces
1 large yellow onion, thinly sliced
1/3 cup balsamic vinegar
1/2 teaspoon Dijon mustard
1/3 cup water
salt and pepper

For the burgers:
2 slices thick cut bacon, finely minced
1.5 lb ground beef (85%)
1/2 teaspoon Worcestershire sauce
salt and pepper

4 slices smoked gouda (optional)
4 hamburger buns, split
butter, for toasting

First, make the jam. In a large skillet over medium heat, cook the chopped bacon until lightly browned but not yet crispy, about 8 minutes. Remove to a paper towel lined plate with a slotted spoon. Drain all but 2-3 tablespoons of bacon grease from the skillet. Add the sliced onion to the skillet, season with salt and pepper, cover the pan and cook 2 minutes. Uncover, add a splash of water, and, using a wooden spoon, scrape the browned bits from the bottom of the pan. Cover and cook, stirring occasionally, until the onions are soft and beginning to brown, abut 10 minutes.

Add the vinegar, mustard, and water and stir to combine. Add the chopped cooked bacon and bring the mixture to a simmer. Simmer uncovered until the mixture is thickened and most of the liquid is absorbed, about 2-4 minutes. Transfer the jam to a bowl and let cool slightly.

To make the burgers, combine the minced bacon, beef, Worcestershire, salt, and pepper in a bowl. Mix well. Divide into 4 equal portions and form into patties about 1 inch thick.

Heat a grill to medium-high heat. Grill to desired doneness, about 4-5 minutes per side depending on preference and grill temperature. When the burgers are almost finished cooking, top with the cheese. Lightly butter each bun and toast on the grill, about 1 minute. Assemble the burgers on the toasted buns and top with the onion jam.

Source: slightly adapted from Fine Cooking

Grilled Lamb Kufta Kebabs

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Incredibly flavorful meatballs are skewered and grilled for an easy, Middle Eastern inspired weeknight dinner.

We had a Middle Eastern week awhile back and these meatballs were one of our favorites! The mix of lamb and beef offer huge flavor on it's own but mixing the meat with spices takes it to another level. They are easily skewered and grilled so the cleanup is minimal (just 1 mixing bowl!) and the meatballs have a smoky, fresh from the grill flavor. If the weather is poor, you could always use your grill pan instead.

One night we served these skewers alongside this charred eggplant with chermoula and a few nights later, sliced and stuffed them into pita pockets topped with a creamy feta sauce that I hope to share later this week. They would also be amazing on a big Greek salad or placed on toothpicks for an easy appetizer!

If you aren't a big lamb fan, try subbing in all beef! It'll still be flavorful and fantastic.

Grilled Lamb Kufta Kebabs

1/2 cup finely chopped onion

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint

1 teaspoon grated lemon rind

1 teaspoon ground cumin

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

12 ounces ground lamb

12 ounces 90% lean ground sirloin

Combine first 8 ingredients in a large bowl. Add the lamb and sirloin and combine gently. Shape the mixture into 18 meatballs then thread them onto about 6 skewers. 

Heat your grill to medium-high heat and lightly grease the grates. Add the skewers and grill 8-9 minutes, or until done, turning occasionally.

Source: adapted from Cooking Light April 2016

Beef with Broccoli

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An easy version of a favorite Chinese take-out dish! Tender beef is marinated then quickly cooked along with fresh broccoli. Restaurant quality... at home!

I love love love Chinese food! I tend to rotate between several different dishes but, if I trust the restaurant's meat quality, beef with broccoli is one of my top choices. Have you ever ordered beef at a restaurant and gotten chewy, cheap cuts of meat instead? Yeah, that's why I love making things at home!

Beef with broccoli is super simple to make. This recipe uses a quick marinade to ensure your beef is fork tender and quick cooking helps the broccoli from being overcooked and limp. The sauce? Flavorful, not runny, and enough in the pan for you to smother your rice in.

I'm not the only one scooping out sauce to drizzle all over my rice, am I?

Put down the take-out menu and whip this up instead!

 

Beef with Broccoli

For the marinade:

1/2 teaspoon baking soda

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon low sodium soy sauce

1 tablespoon water

2 tablespoons vegetable oil

1.5 lbs flank steak, cut into thin strips against the grain

For the rest of the dish:

1 cup low sodium soy sauce 

4 tablespoons brown sugar

8 cloves garlic, minced

4 tablespoons flour

2 tablespoons sherry

6 tablespoons vegetable oil

1 lb broccoli florets

In a small bowl, whisk together the marinade ingredients. Place the sliced steak into a gallon size ziplock and pour the marinade ingredients over top. Seal, toss gently, and place in the refrigerator for at least an hour. 

When ready to cook, whisk together the soy sauce, brown sugar, garlic, flour, and sherry. Set aside.

In a large wok or pan, heat 2 tablespoons vegetable oil over high heat until shimmering. Add the broccoli and saute for 3 minutes, stirring often. Transfer to a plate.

Reduce heat to medium-high and carefully add the remaining 1 tablespoon vegetable oil. Add the marinated steak and half of the prepared sauce. Saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Add the broccoli and remaining sauce and saute another minute.

Serve hot.

Source: adapted from Rainy Day Gal

Spicy Thai Steak Coconut Curry Noodle Bowls

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The perfect meal in a bowl! Creamy coconut-curry noodles are topped with carrots, cabbage, and thinly sliced steak. Start to finish, you can be enjoying this dish in 30 minutes!

I am a noodle addict! When I menu plan, the noodle based dishes are always the ones I'm most drawn to (unfortunately!). Who doesn't love a carb based meal? Noodles don't always have to be used in Italian based meals; they are also delicious in Thai dishes! This noodle bowl is not at all authentic, but it sure is tasty!

The noodles are coated with a gorgeous curry-coconut sauce (that I could eat just on it's own!) but then you throw in some matchstick carrots, crunchy cabbage, and thinly sliced steak. Have some spare veggies sitting around the produce drawer? Throw them in too! Cut them into bite size pieces and stir fry alongside the carrots until your desired doneness.

Spicy Thai Coconut Curry Noodle Bowls

For the sauce:

1 tablespoon oil

1 shallot, thinly sliced

1 tablespoon grated or minced fresh ginger

2 tablespoons green curry paste

1 (14 ounce) can light coconut milk

3 tablespoons sugar

1 tablespoon chili garlic sauce

2 tablespoons fish sauce

2 tablespoons soy sauce

For the bowls:

8 ounce package lo mein noodles

1 tablespoon oil

3/4 lb sirloin steak, thinly sliced into 3 inch pieces

1 carrot, cut into matchsticks

10 ounce bag thinly sliced cabbage (cole slaw mix)

2 green onions, thinly sliced

First, soak the noodles in a bowl of hot water for 25 minutes. Drain and rinse.

While the noodles soak, heat the oil in a large Dutch oven over medium heat. Add the shallots and ginger and cook, stirring often, for 3 minutes. Add the curry paste and cook for 1 minute. Add the coconut milk, sugar, chili garlic sauce, fish sauce, and soy sauce. Simmer 15 minutes - it should thicken a bit.

While the sauce simmers, heat 1 tablespoon oil in a wok over high heat. Add the steak and cook on each side about 1 minute. Remove and set aside. Add the carrots and cook about 2 minutes. Add the drained noodles to the carrots and stir fry about a minute. 

Add the noodles/carrots to the Dutch oven and, using tongs, gently mix util the noodles are coated well. Add the steak and allow to heat through. 

Top each bowl with a scoop of cabbage and green onions. 

Source: sauce recipe adapted from Pinch of Yum

Steak Fingers with Roasted Jalapeno Cream Gravy

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Tender strips of cube steak are dredged, pan fried, then served with creamy gravy that's flavored with roasted jalapenos and garlic. In other words, a plate full of Texas.

I've found a fix for Tex Mex here in Charlotte but have failed miserably in getting my chicken/steak fingers and gravy habit fed. Back home, it seems like every place serves cream gravy alongside chicken fingers for dipping. And the really good ones have steak fingers on the menu, too!

Steak fingers are just strips of chicken fried steak but they are made for dipping and eaten with your hands, just like a chicken fingers. They are tender, flavorful, and, when loaded up with gravy, make your eyes roll back in your head.

This twist throws some roasted jalapeno in the gravy just for kicks. It's not spicy but adds a nice flavor in the background. If you aren't a fan of jalapeno, you can easily leave it out. Either way, the whole pan is downright drinkable.

If you've never tried steak fingers and gravy, add this to your menu!

Steak Fingers with Roasted Jalapeno Cream Gravy

For the gravy:

2-4 jalapenos, stemmed, seeded, and halved lengthwise

2 cloves garlic, peeled

2 tablespoons bacon grease or vegetable oil

2 tablespoons all-purpose flour

1.5 cups whole milk

salt

For the steak fingers:

2 pounds cube steak

1.5 cups all-purpose flour

1/4 teaspoon cayenne

2 eggs

1 cup whole milk or buttermilk

salt and pepper

oil, for frying

Place the jalapenos and garlic on a baking sheet and place until the broiler for 5 minutes, or until blackened. Remove from the oven and rub off the blackened skin from the jalapeno and then dice. Mince the garlic. 

In a large heavy skillet (preferably cast iron), heat the bacon grease or oil over medium-low heat. Whisk in the flour and cook until fragrant and lightly browned, about 1 minute. Slowly pour in the milk and whisk until thickened, about 2-3 minutes.

Turn off the heat and stir in the jalapenos and garlic. Add salt to taste. If gravy is too thick, add more milk until desired consistency. Set aside - you can reheat on low before serving.

Slice the cube steak into strips and lightly sprinkle with salt and pepper. Preheat oven to 200 and line a baking sheet with paper towels.

In a shallow bowl, mix together the flour, cayenne, about 1/2 teaspoon salt, and 1 teaspoon pepper. In a second shallow bowl, whisk together the eggs and milk.

Dredge each strip first in the flour, then the egg/milk, then back into the flour. 

In a large heavy skillet (preferably cast iron), heat 1/2 inch of oil over medium-high heat. After about 5 minutes of heating, stick a wooden spoon into the oil. If oil bubbles around the spoon, it should be hot enough.

Add the prepared strips to the pan, being careful not to crowd them, and cook until you see red juices bubbling on top of the meal, about 2-3 minutes. Using tongs, carefully flip them over and cook another 2-4 minutes until lightly browned. Transfer to the prepared baking sheet and slide into the oven to keep warm while you continue cooking the rest of the strips.

Once ready to serve, warm the gravy over low heat and serve alongside the strips.

Source: adapted from The Homesick Texan's Family Table

PF Chang Copycat Mongolian Beef

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This salty/sweet beef dish is a favorite at PF Changs - and many other Chinese-American restaurants - and this one-pan copycat recipe is spot on! Save yourself the time (and big bucks) and make it at home instead!

I adore Chinese-American cuisine, and PF Changs is one of those restaurants that serves up consistently good versions of all my favorites. Right on the top of the list is Mongolian beef. It's sweet and savory, and the tender beef can be eaten like candy! Since PF Changs always has a long wait for a table, I love being able to whip up my favorite at home instead. Not having to change out of my yoga pants is a bonus!

This version takes around 30 minutes to whip up and uses pantry items that you likely already have on hand. Steam a pot of rice and you have a take-out quality meal on the table in no time.

Mongolian Beef

For the beef:

2 lb flank steak, thinly sliced against the grain

1/2 cup cornstarch

1/2 cup vegetable oil

For the sauce:

3 teaspoons vegetable oil

1 teaspoon grated fresh ginger

4 large garlic cloves, minced

1 cup water

1 cup soy sauce

1 cup brown sugar

Green onions, thinly sliced

In a large ziplock bag, combine the sliced beef and cornstarch. Seal and shake to coat the pieces. 

Heat 3 teaspoons oil in a large skillet or wok over medium heat. Add the ginger and garlic then immediately add the water, soy sauce, and brown sugar; stir well. Cook about 2 minutes then transfer to a bowl.

Increase the heat and add 1/2 cup vegetable oil. Once hot, add the beef pieces and cook until browned, working in batches if needed. Pour the reserved sauce in the pan alongside the beef. Shake the remaining cornstarch from the ziplock bag into the pan. Let cook until thickened to your liking.

Sprinkle with green onions before serving.

Source: adapted from Pink Bites

One Pan Teriyaki Meatloaf and Green Beans

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A teriyaki twist on classic meatloaf and green beans! The two bake together on one sheet pan resulting in serious flavor and less mess!

I LOVE a meatloaf - we both do, really! Growing up on mom's meatloaf only introduced me to the classic, All American version. Over the years, I've tried several different kinds and they have all been fantastic. If you love teriyaki sauce, you'll love this version!

This recipe is so simple it's ridiculous, really. Just a few pantry staples formed together into a loaf and baked. But don't miss the green beans, because they are really the star! As the meatloaf bakes, the juices flavor the green beans into a truly addictive side dish. We couldn't get enough of them!

One pan means less dishes to clean before bed; make life even easier on yourself and try these crockpot mashed potatoes to go alongside the meatloaf and green beans. Meatloaf + mashed potatoes are the perfect pair!

Teriyaki Meatloaf & Green Beans

1 pound ground beef

1 egg

1/3 cup breadcrumbs

1 tablespoon grated fresh ginger

1 clove garlic, minced

1 tablespoon soy sauce

1 teaspoon sesame oil

1/3 cup teriyaki sauce

3/4 pound green beans, trimmed

Preheat the oven to 375.

In a mixing bowl, combine the beef, egg, breadcrumbs, ginger, garlic, soy sauce, and 1/2 tsp. sesame oil. On a foil-lined baking sheet, shape into loaf. Drizzle with half of the teriyaki sauce and bake for 20 minutes. 

In a bowl, toss the green beans with the remaining 1/2 teaspoon sesame oil and season with salt and pepper. Pull the baking sheet from the oven and pour the remaining teriyaki sauce over top. Add the beans to the baking sheet, surrounding the meatloaf in a single layer, and place it back in the oven. Bake until the meatloaf edges are browned and the beans are tender, around 20 minutes.

Source: Everyday with Rachael Ray Magazine

Spicy Stewed Beef

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Slow cooked beef is fall apart tender and loaded with flavor! This super easy recipe is begging to be served over the pimento cheese grits I shared this week. Your taste buds will thank you!

This dish is the perfect snow day meal. It's warm, simmers on the stove awhile, has a healthy dose of spice, and sticks to your ribs! We had 1-2 ice days this week. I saw 2 flurries of snow and then the ice began. Watching freezing rain fall is not nearly as beautiful as snow! The schools were out 2 days, then had delayed openings the other mornings, and I was off work 1 day. Thankfully, with the sun out, many of the major roadways melted and dried out quickly so the entire city was not paralyzed for long.

You know we don't do ice and snow well in the south :)

The grits I shared Thursday were made for this beef. I decided to share the recipes separately because both stand on their own. However, when you serve them together, something magical happens. The spice of the beef is so tasty poured over top the creamy cheesy grits. It ranks up there with shrimp and grits!

You can adapt the stew to the crockpot if you need to but it's really not necessary, and dirties extra dishes. It can only cook about 4 hours and crockpot recipes are typically only helpful if you can cook them for 8 hours or more. The grits cook so fast that your hands on time is very low and produces a huge amount of food.

The amount of spice is easily adapted. Don't want any at all? Omit the chipotle. Like burning your face off? Double or triple the amount. 

Spicy Stewed Beef
2 Tablespoons canola/vegetable oil
2 Tablespoons butter
3 pounds stew meat or diced chuck roast
2 chipotle peppers (minced) + 1 teaspoon sauce (from canned chipotle peppers in adobo sauce)
3-4 cups low sodium beef broth
1 medium onion, chopped
5 cloves minced garlic
1 tablespoon cumin
2 teaspoons chili powder

In a large Dutch oven over high heat, add 1 tablespoon oil and 1 tablespoon butter. Brown the stew meat about a minute. Add the chipotle peppers and sauce, 3 cups beef broth, chopped onion, minced garlic, cumin, and chili powder. Stir, scraping the browned bits from the bottom, then bring to a boil. Reduce heat to low, cover, and simmer for about 3 hours, or until the meat is fall apart tender. Check the meat occasionally and add additional beef broth if needed.

Once the meat is tender, remove the lid and let simmer for 30 minutes to allow the liquid to thicken.

Pile meat and it's juices over top mashed potatoes, polenta, rice, or cheesy grits. Or even stuff into soft tacos!

Source: adapted from The Pioneer Woman

North African Meatballs with Couscous

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One of the best tasting dishes you'll make! A complex blend of sweet and salty that is anything but complex in it's creation. This is one of our favorites!

When you love trying new recipes, you don't repeat meals very often. Which is a shame, really, because I occasionally come across a dud of a recipe (don't worry - I don't share them here!) and wish I had reached for a known winner instead. Since many of my earlier (and, ahem, present) photos leave a lot to be desired, I've tried to pull out favorites from the archives to reshoot. And as a bonus, we get to eat them again!

This is one of those dishes and while the 2nd photo attempt isn't much better than the first, I'm sharing the recipe anyways because it's DARN GOOD. Healthy, inexpensive to make, and simple in it's cooking technique but you would never know it from the taste. It's similar to a Moroccan dish in that it has a complex sweet and salty thing going on. In other words, it's delicious and you should make it.

I don't change it too much from the original because it's got 500+ five star reviews for good reason :)

You can easily sub in ground turkey or lamb instead of the beef!

North African Meatballs with Couscous

For the meatballs:
1 egg
2 tablespoons tomato paste
3 tablespoons finely chopped fresh cilantro leaves
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
Pinch ground cinnamon
1 pound ground beef
1/3 cup bread crumbs
salt and freshly ground black pepper
3 to 4 tablespoons vegetable oil, for cooking

For the sauce:

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, chopped
1 lemon, zested
1/2 cup pitted and chopped briny olives
1/2 cup white wine
1/4 cup chicken stock or broth
1 (14-ounce) can crushed or diced tomatoes
1 teaspoon brown sugar
1/2 teaspoon dried red pepper flakes
pinch ground cinnamon
salt and freshly ground black pepper

For the couscous:
1 cup water
1 cup chicken stock or broth
1 tablespoon olive oil
1/4 cup finely chopped dried cranberries
1 cup quick-cooking couscous
salt and freshly ground black pepper

First, make the meatballs. In a medium bowl, combine the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and bread crumbs, season with salt and pepper, and combine gently. Do not overmix. Roll into 1 inch in diameter meatballs.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat and brown the meatballs in batches until golden on all sides. Transfer once browned to a plate.

Once all the meatballs are browned and removed from the pan, make the sauce. Add 2 tablespoons olive oil to the hot pan and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine and scrape the browned bits off the bottom. Let the wine reduce for 1 to 2 minutes and then stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon. Simmer for 7 minutes, stirring occasionally. Season with salt and pepper to taste.

Add the reserved meatballs to the sauce and simmer for an additional 20 minutes.

While the meatballs are simmering, make the couscous. Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the cranberries followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.

Serve the meatballs and sauce over prepared couscous.

Source: slightly adapted from Melissa d'Arabian

Salisbury Steak with Mushroom Gravy

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A lightened up version of a comfort food favorite! Lean meat is mixed with sauteed onions and breadcrumbs, shaped into patties, and browned before simmering in a smooth, flavorful, and mushroom stocked gravy that uses NO cream soups!

Along with boots, driving with the windows open, and the changing leaves, I also LOVE fall food. Some meals just seemed way too heavy for summer but now they feel perfect! Soup, chili, and all things comfort food.

Heavy comfort food doesn't have to mean high calories; this version is around 250 calories a serving! And - perhaps more importantly - it's weeknight friendly.

Salisbury Steak with Mushroom Gravy

Serving: 8

2 teaspoons olive oil

1 medium onion, minced

1 pound 93% ground beef

1 pound 93% ground turkey

1/2 cup breadcrumbs

1 large egg

1 large egg white

2 cups beef broth

1/4 teaspoon salt

1/8 teaspoon ground pepper

salt and pepper, to taste

16 ounce package sliced mushrooms

2 tablespoons flour

2 tablespoons tomato paste

1 teaspoon red wine vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon mustard powder

1/4 cup water

In a large skillet over medium heat, heat the oil and saute the onions until they are soft and golden brown, about 5 minutes. Remove from pan and divide in half.

In a large mixing bowl, combine the ground beef, ground turkey, breadcrumbs, egg, egg white, 1/4 cup beef broth, salt, black pepper, and half of the sauteed onions. Mix well and divide into 8 oval shaped patties.

Heat the skillet to medium-high heat and brown the patties on both sides. Remove and transfer to a plate.

Add the mushrooms to the skillet, season with salt and pepper, and saute 2-3 minutes. Put the patties back into the skillet.

In a small bowl, whisk together the flour and remaining beef broth until smooth. Whisk in the remaining onions, tomato paste, vinegar, Worcestershire sauce, and mustard powder. Pour over the meat and mushrooms in the skillet. 

Cover and cook on low heat for 20 minutes, stirring occasionally. Serve over mashed potatoes.

Source: slightly adapted from SkinnyTaste