Wednesday, May 30, 2012

Gina’s Cheeseburger Frittata Supreme

It’s not only a great option for breakfast, but served with soup or salad, Cheeseburger Frittata would be perfect for brunch, lunch or supper. (And if you wanna enjoy it with a squirt of ketchup, I won’t tell.)


·         1 lb. ground beef

·         1/4 teaspoon + dashes salt, divided

·         1/4 teaspoon + dashes pepper, divided

·         1/4 teaspoon + dashes garlic powder, divided

·         1 tablespoon olive oil

·         1 medium-large onion, chopped

·         10 large eggs

·         3 tablespoons milk

·         4 ounces  cheddar cheese, shredded, divided

Optional additions:  sautéed mushroom, diced tomatoes


1. Preheat oven to 400°F.

2. Butter or coat with cooking spray pie pan. (I used a 10" pie pan for this recipe, but a 9" deep dish should work as well.)

 3. Brown hamburger with a few pinches/dashes of salt, pepper and garlic powder.

4. Heat olive oil over medium heat and sauté onion with a pinch of salt and pepper until translucent.

 5. Beat together eggs, milk, 1/2 of shredded cheddar cheese, and 1/4 teaspoon of each: salt, pepper, and garlic powder.

 6. Evenly distribute the browned hamburger on the bottom of the pie pan, and then top with sautéed onions.

 7. Pour the egg mixture over the top of hamburger and onion. Top with remaining cheese.

 8. Bake in 400°F oven for 15-20 minutes until set. (I used a 10" pie pan, so adjust cooking time accordingly for different size.)

Happy Cooking

Thursday, May 24, 2012

Chili Pot Pie

SOOO Good --- All we could show you was the empty plate.

This is a great way to dress up chili for company. The chili can be made the day before and refrigerated, then the crusty cornmeal topping can be added just before baking,


·         1/2 lb. lean ground beef

·         1 onion , chopped

·         1 cup chopped celery

·         1 cup chopped carrot

·         1/2 cup chopped sweet green pepper

·         1 can kidney beans

·         1 can diced tomatoes ,  undrained

·         2 tbsp. chili powder

·         1/4 tsp. hot pepper flakes

·         1/2 tsp. salt

·         1/2 tsp. pepper

 Cornmeal Crust:

·         2/3 cup all-purpose flour

·         1/3 cup cornmeal

·         2 tsp. granulated sugar

·         1 tsp. baking powder

·         1/2 tsp. salt

·         1 tbsp. butter , softened

·         1/4 cup shredded Cheddar-style cheese

·         1 egg

·         1/2 cup  milk


In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with  spoon, about 9 minutes. Drain off fat. Add onion, celery, carrot and green peppers; cook for 5 minutes. Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup casserole dish.

Cornmeal Crust:

In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley.

Bake in 375° oven for about 25 minutes or until crust is golden brown.

Happy Cooking

Tuesday, May 22, 2012

Rocket Burgers

It doesn't GET any easier than this! And you get moist, juicy, TASTY burgers every time.

This is a great, easy burger recipe. The ground beef is combined with green chile peppers and beef bouillon. This makes them very moist and flavorful. Serve on hamburger buns with your favorite fixings.


·         1 pound ground beef

·         ½ pound pork sausage

·         1 (4 ounce) can diced green chilies, drained

·         1 teaspoon beef bouillon granules

·         4 slices Monterey Jack cheese


1. Preheat grill for high heat.

2. In a medium bowl, mix the beef, pork sausage, diced green chilies, and bouillon. Shape into 6 patties.

3. Lightly oil the grill grate. Grill patties 6 minutes per side, or until well done. Top each patty with cheese about 2 minutes prior to removing from grill.

Happy Cooking

Friday, May 18, 2012

Tips on Grilling the Best Burger

Burgers from the grill just taste better.
When a hamburger is done right, you know it--the smoky, char-grilled outside and the juicy inside, all barely contained within a chewy, toasty roll. That's what a burger is all about.

Grilled Burger Basics

•Make sure the grill is the appropriate temperature Medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist.

•Use beef that is no leaner than 85% A little fat keeps burgers moist and flavorful. For ground chicken and turkey, add a little olive oil or broth to the mixture.

•Always clean and oil the grill grate this prevents burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.

•Cook burgers properly Cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). For an accurate reading, insert the thermometer into the patty horizontally.

Get the Best Flavor

Meat with a higher fat content will be juicier but will also shrink more when it cooks. If you shop at a grocery store or a butcher that grinds their own beef, choose coarsely ground beef for juicier burgers with a more pleasing texture.

Save the Salt

Here's one common ingredient to leave out. Wait on the salt! Don't combine it into the mixture, especially if you're not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with bone-dry burgers. Instead, sprinkle each burger with salt right before you put it on the grill.

Don't Mix Too Much

Use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy - let the Flavors Mingle.

Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them. If you've patties ahead of time, stack them on a plate separated by waxed paper and cover with plastic wrap before you put it in the refrigerator.

Form a Good Patty

Don't form patties too thick or too thin. A 3/4-inch thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the center.

Turn Once

And it's hard to resist, but try not to flatten your burgers with the spatula. It squeezes out flavorful juices.

Happy Grilling

Thursday, May 17, 2012

Blue Cheese Jalapeno- Burgers

These are sooooo good! The creamy blue cheese offsets the heat of the jalapenos nicely. Great recipe!!


·         2 lbs. ground beef

·         6 jalapeno peppers, seeded and chopped

·         1 cup crumbled blue cheese

·         2 tablespoons finely minced onions

·         2 teaspoons minced garlic

·         2 tablespoons soy sauce

·         6 slices provolone cheese

·         6 hamburger buns, split

·         1/2 cup mayonnaise

·         shredded lettuce (for topping)


In a bowl, combine beef, jalopeno peppers, blue cheese, onion, garlic, soy sauce.

Mix well, and form into 6 patties.

Grill patties on grill and cook 8 minutes on each side or until done.

Place slice of cheese on top of each patty, cover grill, and grill until cheese melts.

Take mayonnaise and spread on bottom of each bun.

Top with lettuce, and serve.

Happy Cooking  

Sunday, May 13, 2012

Hamburger Stew

I made this for a crowd of VERY hungry people  and everybody came back for seconds!!


·         1/2 pound ground beef
·         1/2 cup chopped onion
·         1 stalk celery, sliced
·         4 medium  potatoes cut in half and then sliced
·         2-3 carrots, sliced
·         1 can tomato soup
·         1-2 cups water (you can adjust the amount to make your desired consistency)
·         salt and pepper to taste
·         1  cup frozen peas


  1. In a large skillet cook ground beef, celery, and onion until beef is no longer pink. Drain off grease.
  2.  Add the tomato soup and water and bring to a boil. Add the potatoes and carrots and cook until tender.
  3. Season with salt and pepper. Add the frozen peas and continue cooking just until they are heated through. 

Happy Cooking

Wednesday, May 9, 2012

Beef, Egg Noodle and Cream Cheese Casserole.

A really tasty and easy to make recipe. Amazing what you can do with only a few ingredients!


·         1 pound ground beef
·         Salt and pepper
·         Half a can of tomato paste
·         1 14.5-ounce can diced tomatoes with juice
·         2 cloves garlic minced
·         ½ teaspoon smoked paprika
·         12 ounces egg noodles
·         3 ounces cream cheese
·         ½ cup sour cream
·         1 bunch green onions, sliced thinly
·         Shredded sharp Cheddar cheese


  1. Brown ground beef and season with salt and pepper. Add tomato paste, tomatoes, garlic and smoked paprika. Simmer for 12 minutes.
  2. Prepare egg noodles according to package directions. Drain and add cream cheese, melting it into the hot noodles. Add sour cream and green onions.
  3. Layer a 9-by-9 pan with half the meat mixture. Top with noodle mixture and end with the remaining meat mixture. Sprinkle with shredded cheese. Bake at 350 degrees for 30 minutes.

Happy Cooking

Sunday, May 6, 2012

Bold Texas BBQ Burgers

Burgers flavored with steak sauce, onions and green chiles are grilled, then topped with guacamole, cheese and tomatoes for big Texas flavor.

·         1-1/2lb. ground beef
·         1/2 cup Bold & Spicy Steak Sauce, divided
·         1/3 cup chopped onions
·         1/3 cup drained canned chopped green chiles
·         6 hamburger buns
·         ½ cup guacamole
·         ¾ cup KRAFT Shredded Cheddar Cheese
·         1 large tomato, chopped

Heat grill to medium heat.
Mix meat, 1/4 cup steak sauce, onions and chiles; shape into 6 (1/2-inch-thick) patties.
Grill 11 to 13 min. or until burgers are done (160°F), turning occasionally and brushing with remaining steak sauce.
Serve in buns topped with remaining ingredients.
Happy Cooking

Friday, May 4, 2012

Sweet & Sour Beef-Cabbage Soup

Soups On!!! This wholesome sweet-and-sour soup combines beef, sweet paprika and cabbage—ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread.  It's filling and tasty ---  we love it ♥.

·         1 tablespoon canola oil
·         1 pound lean (90% or leaner) ground beef
·         1 teaspoon dried thyme
·         2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
·         1 medium Golden Delicious  apple, unpeeled, diced
·         6 cups reduced-sodium beef broth
·         1 15-ounce can crushed or diced tomatoes
·         1 1/2 tablespoons honey
·         1 tablespoon paprika, preferably Hungarian sweet
·         3 cups coarsely chopped Savoy, or green cabbage
·         1-2 tablespoons cider vinegar
·         Freshly ground pepper to taste
 Heat oil in a Dutch oven over medium heat. Add beef and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
 Stir in broth, tomatoes, honey and paprika and boil gently. Cook for 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 4 minutes more. Season with vinegar and pepper to taste.
Happy Cooking

Thursday, May 3, 2012

Aloha Burgers

A true Hawaiian classic hamburger. While many people might think twice about topping a hamburger with pineapple, this is a great burger that everyone who tries it loves. Fantastic!

         1 pound ground beef
         3/4 cup teriyaki sauce
         1 small can pineapple slices
         1 large onion, sliced
         4 lettuce leaves
         4 buns
         4 slices Swiss cheese
         4 strips bacon, fully cooked

Drain pineapple juice in a bowl. Add teriyaki sauce and mix.
 Place pineapple slices and 3 tablespoons of pineapple teriyaki mixture in a resealable plastic bag. Turn to coat and set aside.
Shape hamburger into 4 patties and spoon remaining pineapple teriyaki sauce over top.
 Preheat grill.  Place burger patties on hot grill and grill until done. Place buttered buns on grill cut side down to lightly toast.
 Remove pineapple slices from bag and place on grill and cook until slightly browned and warmed through. Assemble burgers with patty, pineapple slices, lettuce, onion slices, Swiss cheese and bacon.
Happy Cooking 

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