Shepherd's Pie

Are you married to someone who, technically, "doesn't like casseroles"?  Yeah, me too.  And I take quite a bit of enjoyment in pointing out, every time I make this, that this dish is a casserole.  I always get The Look when I do.

Because what Carnivore can resist good ol' browned meat, mixed with vegetables, swimming in gravy, and baked with a sinfully creamy mashed potato topping??

Shepherd's Pie
Recipe kind of a mash-up adaptation from Pampered Chef and Rachael Ray
Prep time: 5 minutes   Cook time: 15 or 45 minutes

1 lb ground meat
1 medium onion, chopped
1 clove garlic, minced
2 tbsp all-purpose flour
1 cup stock or broth
Salt and freshly ground black pepper
1/2 to 1 tsp dried herb of choice
2 cups frozen vegetables
3-4 cups prepared mashed potatoes
1/2 cup shredded cheddar cheese, optional

1.  Preheat the oven to 375.

2.  Heat a large skillet over medium high heat.  Add the ground meat and crumble it as it browns.  Add the onions and cook until translucent.  Add the minced garlic and cook another minute.

I usually use beef, since that's what Rob likes.

3.  Sprinkle the flour over the meat mixture and stir to coat.  Let this cook a couple minutes to get out the flour taste.  Slowly pour in the stock or broth, while stirring.  Bring to a simmer and let bubble a few minutes until the gravy is thickened to the consistency you like.  Season with salt, pepper and your herb of choice.

I used beef stock and 1/2 tsp dried rosemary.

4.  Add the vegetables and simmer until heated through.  Pour the meat and vegetables into a baking dish and spread out evenly.  Scoop spoonfuls of potatoes around the edge of the baking dish and top with a little cheddar cheese, if desired.

I try to get more vegetables into my boys so I'm using mixed veggies

5.  Now you have some options!!  If you are pressed for time, you can simply put the casserole under the broiler, about 6-8 inches, and brown the potatoes a few minutes.  Everything's already hot and cooked.  OR you can bake this in the preheated oven (to 375) for about 30 minutes, until bubbly and browned.

And yes, I stirred a little cheese INTO my potatoes too. ;)

Yup, I was intentionally vague up there with the ingredients... because I think you should be free to make this using whatever flavors you like.  Not into red meat?  Use ground chicken, or turkey.  Someone in your family only like certain vegetables but not others?  I don't see anything wrong with 1-2 vegetables in this.

And about those mashed potatoes, that's how you can totally take this flavor to a whole other level.  A typical mashed made with butter and milk is quite yummy.  What about making sour cream and cheddar potatoes?  Or perhaps use up some instant roasted garlic mashed potatoes that your husband had leftover from his guys' weekend.  I'm also a big fan of stirring in some garlic/herb cream cheese into potatoes.  Whatever you like, putting that on top of a comforting blend of meat, vegetables, and gravy absolutely MAKES this dish.

Taco Pizza

I am always on the lookout for new ways to make my absolute favorite kind of pizza.

And this one is SO EASY, I can't believe I didn't figure this one out on my own:

Taco Pizza
Recipe adapted from Real Mom Kitchen
Prep time: 10 minutes   Cook time: 15-17 minutes

1/2 recipe pizza dough
1/2 can refried beans (I like the kind with jalapenos)
Leftover taco meat
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1 medium tomato, chopped
1 green onion, chopped
1 small can sliced black olives
Crushed tortilla chips, optional
Taco sauce, optional

1.  Preheat a pizza stone in the oven to 425 degrees.


2.  Dust your rolling surface with a bit of flour, and roll or pat out your pizza dough to your desired size and thickness.  I like my pizza crust fairly thin so my pies tend to be a bit larger.

Blank canvas

3.  Stir up the refried beans to loosen them a bit, or heat them in the microwave briefly.  Spread a thin layer of beans over the raw pizza crust. Top the beans with as much or as little leftover taco meat as you like.

Yes, those are black beans mixed in the taco meat.

4.  Sprinkle cheeses on top of the taco meat and follow with tomatoes, black olives, and green onion.

5.  Bake on the preheated pizza stone for 15-17 minutes, or until the crust is golden brown.  Slice into wedges and serve each wedge topped with crushed tortilla chips and a drizzle of taco sauce, if using.

LOTS of toppings

I absolutely loved this recipe because I could customize it to what's easiest for me.  I make pizza dough every Friday in my breadmaker, so using a hunk of that is healthier/easier/cheaper than buying the recommended tube of crescent rolls.  Also, as much as I love taco pizza, I'm not going to go out of my way to cook up a topping just for a pizza.  So using up leftovers became the way to go for me!

I may actually start making twice as much taco meat now for Taco Nights, just so I can have enough for my favorite pizza on Movie Nights!

Get Ahead: Freezer Meatballs

My garden is just now starting to burst forth it's glorious bounty.  So my mind has totally gone off the PRESERVATION MODE deep-end.  I feel driven to put up as much food as I possibly can.  I just canned a whole bunch of marinara sauce. I'm anxiously waiting for more Romas to ripen so I can roast and freeze them.  I'm keeping an eye out for various salsa recipes that I could can as well.  I'm obsessed. Maybe I need therapy?

So is it any wonder that I'm thinking of Make Ahead meal options for my freezer too?  Just because I'm a stay-at-home mom now doesn't mean I don't need dinner on the table in under 20 minutes on occasion.

Freezer Meatballs
Recipe slightly adapted from Real Simple
Prep time: 10 minutes   Cook time: 10-15 minutes

3 slices sandwich bread, white or whole wheat, torn into large pieces
1/2 medium onion, cut into wedges
1/4-1/2 cup fresh parsley
1/2-3/4 cup fresh basil [You want about 1 cup total in fresh herbs; use what you like]
4 garlic cloves, peeled
1/4 cup milk
1 tbsp Worcestershire sauce
2 lbs lean ground beef or turkey
2 large eggs
Salt and freshly ground black pepper

1.  Combine the bread, onion, herbs, and garlic in a food processor; pulse until finely chopped.  Transfer to a medium bowl, add the milk and Worcestershire sauce, and let stand for 5 minutes.

I love when my food processor does the work for me.

2.  Add the beef, eggs, 1 tbsp salt (yes, it's a lot but you're using TWO pounds of meat here), and 1 tsp pepper and gently combine.

Be careful not to over mix the meat.

3.  Scoop about two tablespoons worth of beef mixture into your hands and roll into a ball.  I used my cookie scoop (aka melon baller) to make this part easier and faster.

I sterilize my scoop in the dishwasher after such non-cookie uses.

TO COOK IMMEDIATELY: Place however many meatballs you're using on a foil-lined broiler pan and broil, turning once, until cooked through, 8-10 minutes.

A dollup of marinara sauce + cheese + favorite sandwich bread = GREAT meatball sandwich

TO FREEZE AND COOK LATER: Freeze the uncooked meatballs on a wax paper or parchment-lined baking sheet(s) until firm. Transfer to a freezer bag and freeze up to 3 months. To cook, broil the frozen meatballs as above, adding 2-4 minutes to the cooking time.  No thawing necessary!!!!

Ready to go for later!!

I cooked up 10 of these right away to eat as meatball sandwiches and then freeze the rest.  I have to say that it never ceases to amaze me how YUMMY simple recipes can be.  There are no weird ingredients here; just run-of-the-mill things you probably have on-hand.  And the fresh herbs? Using fresh will definitely make a difference but if it's the dead of winter and your grocery store is charging an arm and a leg for them, use a couple tablespoons of good quality dried ones. 

Tator Tot Casserole

I think it's pretty safe to say that most kids grew up with some variation of this casserole on their dinner table.  Well, I didn't but that's beside the point.  Anyway, whether you like yours with veggies mixed in or topped with cheese, this is just a good, comforting, simple casserole.

 I like simple.

Tator Tot Casserole
Recipe from my mother-in-law

1 lb ground beef
1 small onion, chopped
1 can cream of mushroom soup
16 oz frozen tator tots

UPDATE (10/12): Kieran isn't big so far on eating vegetables, so I ground up one container of cremini mushrooms and added that to the browning meat and onions.  I also added 1/4 cup pureed broccoli in with the cream soup.  OMG the flavor combination was AMAZING!! And yes, Kieran inhaled this. :)

1.  Preheat oven to 375.  Heat a medium-ish skillet over medium-high heat.

2.  Crumble and brown the ground beef in the skillet.  Add the onions and cook until the onions are translucent.  Season to taste with salt and freshly ground black pepper.

Love, love, love the scent of meat and onions cooking together.

3.  Turn off the heat and stir in the cream of mushroom soup.  Pour mixture into a casserole dish and smooth to an even layer.  Top with frozen tator tots.

Even simple casseroles can be made in pretty dishes!

4.  Bake 40-45 minutes until the casserole is bubbling and the tots (hehehehe!) are golden.

Try to cover as much of the beef mixture as possible with tator tots.

Meat.  Potatoes.  Doesn't really get any simpler than that does it?

I've seen recipe variations where you stir in some frozen or canned vegetables with the meat and cream soup.  I've also seen the ones where you top the potatoes with cheese.  Personally, I like this version, and I'm not just saying that because my mother-in-law gave me the recipe.  I like that it's basic meat-and-potatoes and I can do whatever side dish veggie I want with it, depending on my mood.  I also like that crispy crunch that tator tots get when baked, so I stay away from a cheese topping.

Another thing, this recipe is SO simple, that you can play it up any way you like.  If you want the veggies, stir in a cup or so!  Like cheese?  Sprinkle some on top OR stir cubes of cheese in with the beef mixture.  And if you really want to go crazy, make your own cream of mushroom soup instead of using the canned kind.  Feel free to use ground chicken or turkey instead of beef, if that's your thing.  Whatever YOU like!!

Meatloaf Sandwiches

I've been really frustrated the last week or so.

Last month I took the boys to visit my in-laws for a week and ever since then Gavin has decided to take up whining as his new hobby.  He practices this hobby everyday.  Religiously.  And it's not because of anything I or my in-laws did or didn't do; he's 4.  This happens.  Right now I just want to know does it ever END?????

On top of this reallyreallyreallyREALLY irritating habit, I haven't been having much success in the kitchen lately.  I've tried a few new recipes, and they've turned out ok... but that's just it: meh, O-K.  Nothing that makes me excited to find my laptop and tell you how much you need to make this RIGHT THIS SECOND.

So I've been frustrated.  And there is only one thing that can beat back Kitchen (with a smidge of Mommy) Frustration: comfort food.

Does it get any more comforting than meatloaf?  Didn't think so.

Meatloaf Sandwich
Recipe unintentionally adapted from Jeff Mauro

Meatloaf:
1 tbsp extra virgin olive oil
1 small onion, minced
Salt
3 cloves garlic, minced
1 cup coarsely crushed saltine crackers (about 24 crackers)
1/2 cup milk
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp hot sauce
2 large eggs
Freshly cracked black pepper
1 lb ground beef
1 lb ground pork 
1/3 cup chopped fresh parsley

Glaze:
1/2 cup ketchup
4 tbsp brown sugar
4 tbsp apple cider vinegar 

For the Sandwich:
4 slices sharp Cheddar
8 slices of potato bread
Pickle slices (3 to 5 per sandwich)

1.  For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.

Pre-cooking helps soften and draw out natural sweetness

2.  In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.

Overmixing meat = BAD.  Combine the add-ins first before adding the meat.

3.  For the glaze: In a small bowl, whisk together the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf, making sure NOT to touch the meatloaf with the spoon and then put that spoon back into the glaze.  Set remaining glaze aside.

My "loaf" looked more like a football.  I'm ok with that.

4.  Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches.

ALL MEAT MUST REST!!!!!!

5.  To build the sandwich: Place a slice of cheese on a piece of bread, then a slice of meatloaf, spoon some of the reserved glaze on the loaf, pop on a few pickles and top with another slice of bread. Repeat to make 3 more sandwiches.

Yum yum yummy yum YUM

This is the first time I've ever used more than one meat in a meatloaf.  I know! Craziness I tell ya.  I have to say that I am a believer, a convert, a whatever you want to call me because I LOVE having pork as well as beef combined.  This was a juicy, tender, FLAVORFUL meatloaf.  The glaze was like a sweet, thin barbecue sauce... balancing these flavors with soft, hearty potato bread, sharp Cheddar and tangy pickles?  I'm pretty sure my taste buds wept.  Throw in some kettle chips and a frosty beer and I don't think any amount of frustration could withstand this amount of comforting goodness.

Meatballs with Bacon Sauce

The first Valentine's Day in our house, I became obsessed with the idea of creating this really romantic meal for Rob.  I carefully watched Food Network for weeks, determined to find That Perfect ILoveYou Meal for him.

The second I got home from work, I started pulling out my pans, giddy in anticipation of how much I was sure he'd love the salmon filets I was making with this Fancypants glaze.  I even picked up these gigantic chocolate covered strawberries from one of my favorite local grocery stores for dessert.  Who wouldn't fall to their knees in adoration at the spread I was whipping up??

Not Rob.  I mean, dinner was ok (I may have overcooked the salmon a bit), and the strawberries were fine.  But that was it.  At the time, I was a lot flabbergasted and a little bit hurt.  Didn't he realize that I made this Fancypants dinner for him?

It took me years, and a couple other Fancypants dinners, before I finally had that "oh duh Jeanna" moment: just who exactly was I making these dinners for?  For all my Fancypants cooking, I didn't marry a Fancypants guy.  I married a true-blue, down-to-the-core Carnivore.  I could make all the fancy dinners I wanted (and he would happily eat them!) but they weren't going to make him stop mid-meal, look at me, and say thankyoupleasemakethisagain in between bites.

And I realize that I've given you a couple of lovely dinner options lately with oo-la-la sauces to go them.  If that's what your Beloved goes for, do it!  But if you have a guy like mine, why not make his meat-lover's heart go pitter-pat with a dish like this one instead:

Meatballs with Bacon Sauce 
Recipe adapted from Beau MacMillan

Bacon Sauce:
7 or 8 strips thick-cut bacon
1 large onion, diced
2 cloves garlic, minced
Salt and freshly ground black pepper
2 (14.5oz) cans crushed tomatoes
2 (14.5oz) cans diced tomatoes

Meatballs:
2 pounds lean ground beef
3/4 cup breadcrumbs
3/4 cup grated Parmigiano, plus more for serving
3/4 cup fresh parsley leaves, chopped
2 or 3 cloves garlic, minced
2 eggs
Salt and freshly ground black pepper

1.  For the bacon sauce: Using kitchen shears, snip the bacon into pieces into a big saute pan or skillet over medium heat; cook until almost crispy. Without removing the bacon from the pan, drain all but about 3-4 tbsp of the bacon fat.  Reserve the drained fat.

Feeling a little sinful with this much bacon......

2.  Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.

Is there anything lovelier than bacon and onions?

3.  For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Drizzle or smear (if it's congealed) a little of the reserved bacon fat on each meatball. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 15-20 minutes.

No need to get fancy: very basic meatball ingredients

Normally with recipes like this, I'd cut down on the bacon in an effort to control the amount of fat.  However this isn't just any meat sauce, it's a Bacon Sauce.  So I chose instead to leave the bacon and just drain some of that extra fat (I can always add it back in).  And you will be happy too for leaving in all the bacon.  The sauce has this incredible smokey flavor that perfectly complements the hearty meatballs.  Serve this over your choice of hot pasta (I like thin spaghetti).   Toss together a fresh salad and some garlic bread and you may just have that "fall to their knees in adoration" meal.

Kheema

I like to think I'm fairly adventurous when it comes to food.  I mean, come on, a girl cannot grow up moving around the world (thanks Dad!) and not be willing to try a few things.  Like anyone, there are certain things I don't like, but even then I try to find workarounds for those foods.

When it comes to food genres, I think I'm pretty predictable there.  I love the typical "American" grub.  I frequently crave Mexican food.  And there are those days when, of course, only Chinese takeout can make things right again.

Indian food though, has never really entered my thought process....until now.

Kheema
Recipe adapted from Aarti Sequeira

3 tbsp canola oil
1 large onion, finely diced
4 cloves garlic, minced
1 (1 1/2-inch thumb) fresh ginger, peeled and grated
2 tsp ground coriander
1 tsp paprika
3/4 tsp garam masala
1/2 tsp ground cumin
1/2 tsp cayenne
1 lb ground beef
2 medium tomatoes, chopped
1/2 cup beer
1/2 cup water
Kosher salt and freshly ground black pepper
1 cup frozen peas
2 tsp apple cider vinegar
1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish, optional
4 chapatis, tortillas or pitas, warmed

1.  In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, garam masala, cumin and cayenne, if using and cook for 1 minute.

The perfume of all these spices warming is INSANE

2.  Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, beer, water and season with salt and pepper. Stir well and simmer, uncovered until some of the liquid evaporates, about 5-8 minutes.  Sprinkle in the peas and simmer an additional 5 minutes.

Drained, canned diced tomatoes work too, but fresh ones are better if you have them

3.  Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis, tortillas, or pita bread.

Love that fresh, bright green!

The first time I made this, I almost didn't make it again, it was that BLAND.  Even with all these incredible spices, I couldn't believe that the flavor just was not there.  But I persevered, made a few adjustments the second go around (which you'll notice if you compare the above to her original recipe).  The one thing I was to recommend for this though is to NOT measure.  No seriously, don't be exacting with this one.  If you really like ginger, then grate some more in.  If garam masala is your thing, go for it!  But, please, do not reduce the amount of cayenne.  I promise that if you do any less than a 1/2 tsp you will not taste it; this dish needs that heat.

Lasagna

Wouldn't you know it but the day I decide to make my mom's lasagna Wisconsin FINALLY got some good snow.

I couldn't have asked for a more perfect day to layer a small mountain of pasta, meaty sauce, and salty cheeses.  Heaven!!

Lasagna
Recipe slightly adapted from my mom

1/2 lb lean ground beef
1/2 lb sweet italian sausage (OR just use 1lb of ground beef; either is mighty tasty)
2 (14.5oz) cans diced tomatoes
2 (6oz) cans tomato paste
1 (6oz) can red wine
1 1/2 tsp oregano
1 tsp basil
2 tsp garlic powder
2 cups small curd cottage cheese
1 cup grated Parmesan cheese, divided
12 oz shredded mozzarella
9 whole wheat lasagna noodles, cooked and drained

1.  Heat a large skillet over medium heat.  Brown the meats, draining an excess fat.  Add the tomatoes, tomato paste, red wine and seasonings and stir to combine.  Bring to a boil.  Reduce the heat and simmer, uncovered, for 20 minutes. [GET AHEAD: Make the sauce ahead of time and keep it in the fridge until you're ready to assemble]

2.  In a medium bowl, mix together the cottage cheese and 1/2 cup grated Parmesan.  Set up an assembly line by your lasagna pan with the noodles, sauce, cottage cheese mixture, and mozzarella.

3.  To assemble, lay 3 noodles on the bottom of a 9x13 pan.  Top the noodles to 1/3 of the sauce.  Then carefully spread out 1/3 of the cottage cheese mixture.  Sprinkle 4oz of mozzarella on top of this.  Repeat these layers 2 more times, sprinkling the remaining 1/2 cup of Parmesan on top at the end.

 

4.  Preheat the oven 350.  Bake the lasagna, uncovered, for 45 minutes.  Let stand for 15 minutes before serving.

I prefer to eat lasagna with a tossed salad and garlic bread.  If it's not really salad weather though, I like my go-to veg of steamed green beans.

Meatloaf Muffins with Barbecue Sauce

I had a lot of comforting ideals when it came to food when Rob and I first got married.  Some became family favorites.  Others were shot down.  One that I fully expected to make periodically was the always classic meatloaf.

And then I was informed that my other half does not like meatloaf.

I don't really recall all the details of my reaction, but I know I was willing to accept the loss of tuna casserole.  And though it pained me, I'd manage without my beloved linguine with clam sauce.  But you know what?  A girl's gotta draw the line somewhere, and I decided that line was meatloaf.  Because when you think about it, my husband is a diehard Carnivore.  There is no reason why he should not like meatloaf!

My investigation began to find some means of getting that comforting flavor that I loved from my childhood but using ingredients that Rob couldn't say no to.

Ladies and gentleman, we have a winner!

Meatloaf Muffins with Barbecue Sauce
Recipe adapted from Rachael Ray

1 lb lean ground beef
1 medium onion, cut into chunks
3 small-medium carrots, cut into chunks
1 large egg plus a splash of milk, beaten
1 cup plain breadcrumbs
2 tbsp grill seasoning
1 cup smoky barbecue sauce
1/2 cup salsa
1 tbsp Worcestershire sauce
Extra-virgin olive oil

1.  Preheat oven to 450. 

2.  Put ground beef in a large bowl. In a food processor, add onion and carrots. Pulse until finely chopped and add them to meat bowl. Add egg (beaten with a splash of milk), breadcrumbs and grill seasoning. 

There really is meat under all that goodness!

3.  Next, in a small bowl mix together barbecue sauce, salsa and Worcestershire sauce. Pour half the sauce mixture into the meat bowl. 

Not your typical ketchup topping

4.  Mix meatloaf together with your hands.  Even out the meat in the bowl and score it, with your hand, into four sections.  Lightly roll each section into three balls.

I think these are rather cute

5.  Brush a 12-cup muffin tin with oil. Place a ball into each cup and pat down a little.  Top each meatloaf muffin with remaining sauce.  Bake about 20-25 minutes. 

Salsa and bbq sauce give this a deeper, almost meatier flavor

Not only does Rob really go for this, but I've grown to love it more than the ketchup-topped version I grew up with.  Bonus reason why I like this recipe?  Because it's divvied up into smaller portions, it bakes significantly faster then a standard loaf.  I love to serve this with cream cheese mashed potatoes and either green beans or a tossed salad.

Greek Taco

A little while ago a friend was wondering aloud what on earth she was going to do with all the cucumbers that had exploded out of her garden.  And being the helpful person that I am, I went digging around online for recipes.  This one looked so good I couldn't resist taking the extra step of testing it for her first.

You know, for the sake of our friendship..... ;)

WARNING: Do NOT freak out at the length of the ingredient list!  There are several components to this dish, but each is easy and FAST to put together.  And I'm willing to bet you have just about everything in your pantry or fridge anyway.

Greek Tacos
Recipe adapted from Jeff Mauro

For the relish: 
1 tbsp extra-virgin olive oil 
1 tbsp red wine vinegar
2 firm tomatoes, seeded and diced
1 cucumber, seeded and diced
1/2 onion, diced
Freshly ground black pepper  

 

For the tzatziki:
1 cucumber, seeded and chopped
Salt
1 cup whole-milk Greek yogurt
1/2 cup crumbled feta cheese
1 clove garlic, minced or pressed

For the meat:
1 lb lean ground beef
Kosher salt and freshly ground black pepper
1/2 onion, minced
1 tsp dried oregano
4 cloves garlic, minced
1 tbsp tomato paste [Don't want to waste a whole can? Get tomato powder and mix in a little water]
2 tbsp dry red wine

Also don't forget:

4 flour tortillas

1.  For the relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors. 

Need a reason to use up excessive garden goodness?  Now you have one.

2.  For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, and garlic. Adjust the seasoning if necessary. 

Love, love, LOVE fresh garlic and onion

3.  For the meat: Heat a large skillet over medium-high heat. Add the beef, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the beef and reserve. Lower the heat to medium and saute the onions in the meat juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the beef back in, stir and set aside.

Red wine should always be used to deglaze pans.

4.  Smear the tzatziki on the tortillas, then place on the beef mixture and top with cucumber tomato relish. Roll up and enjoy!

Prepare yourself for a flavor explosion

Hearty Burritos

I wasn't sure I was going to tell you guys about this one.  I made these a while back and they turned out fine, but not really spectacular.  One the major factors that caught my eye about this recipe though was that I could make, assemble, and FREEZE these burritos to bake up later on.  So since I'd made up a bunch of the filling, I went ahead and froze a few.

Wow, I think these taste better for having sat in my freezer for a couple months!  And sooooo handy too.  Let me tell you that when you're starving, the baby's screaming and refusing to be put down, it's super nice to be able to grab one of these to toss into the oven for a while.

Hearty Burritos
Recipe adapted from my mother-in-law's recipe collection

1 lb ground beef
1 medium onion, chopped
1 pkg (16oz) frozen cubed hash brown potatoes, thawed
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) Mexican diced tomatoes, undrained
1 cup frozen corn, thawed
1/2 cup salsa
1/2 cup cooked rice [Great use of leftover rice!!]
2 tsp chili powder
1/2 tsp salt
2 cups shredded Cheddar
8 flour tortillas, BIG ones

1.  In large skillet, cook beef, green pepper, and onion over medium heat until meat is no longer pink; drain. Add potatoes, beans, tomatoes, corn, salsa, rice, chili powder and salt. Stir to combine. 

Suggestion: stir in some chopped fresh cilantro just before wrapping

2.  Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling. 

Prepare to be wrapped!

3.  Wrap burritos individually in foil and freeze up to 3 months.* Or place burritos seam side down on a baking dish. 

I had 4 to bake, plus 4 to freeze.  Not bad!

4.  Bake at 350 for 25 minutes or until heated through. Serve with preferred condiments. 

Gooey, yummy deliciousness

*Now you really should thaw these overnight in the fridge and then bake as directed.  I'm terrible at the whole "thawing" thing though so if you're like me and grab one of these still frozen solid, let it sit out a while to take the frozen edge off.  Plan on baking it at least 40 minutes to fully heat through.  When you can smell it, it's probably ready to go.