Instant Pot Cincinnati Chili

 Olive oil
1 onion, chopped
3 garlic cloves, minced
1 Tbsp. chili powder
1 Tbsp. dried oregano
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1 c. chicken broth
2 Tbsp. apple cider vinegar
2 tsp. brown sugar
2 Tbsp. tomato paste
8oz tomato sauce
2 tsp. Worcestershire sauce
Salt and pepper to taste
2 lbs. ground beef
Cooked spaghetti noodles

Optional toppings:
white onion, chopped
oyster crackers
cheddar cheese, shredded
dark chocolate, grated

Turn on the saute function in your Instant Pot or pressure cooker and add the oil and then cook the onions until soft, about 3-5 minutes. Or saute on the stove top if you prefer.

Turn off the saute function.

Add the garlic and all the seasonings.

Next, add chicken broth, cider vinegar, brown sugar, Worcestershire sauce, salt and pepper, then stir in the ground beef, making sure to break it up into pieces; don't add it in one big slab. Then add the tomato paste on the top.

Lock the lid, turn the steam vent to sealing and using the manual or pressure cook button, adjust it to cook for 10 minutes at high pressure.

When the cook time time is up allow it to naturally pressure release for about 10 minutes, then release the rest of the pressure before opening.

After you open the lid add the tomato sauce and stir well to combine.

The chili will still be fairly liquidy at this point, so let it simmer on a low heat like the lowest saute setting until the liquid reduces and it thickens up. It usually takes about 5-10 minutes for mine to thicken up.

 

Serve over cooked pasta (or don't), and add the optional toppings of your choice! Enjoy! This is my new favorite chili recipe! 

Here's a link to the recipe I adapted. https://www.noshtastic.com/pressure-cooker-cincinnati-chili/

 

Beef Empanadas

 Dough
400g all purpose flour
1 egg yolk
110g butter
180 ml milk
1/2 tsp. salt

Filling
400g ground beef
1 large onion, diced
50g butter
2 tsp. chili powder
1/2 tsp. cumin
1 Tbsp. smoked paprika
2 tsp. dried oregano
pinch of salt
1 egg white
1 egg yolk

Sauce
15g dried oregano
50g flat parsley
2 garlic cloves
1 shallot
pinch red pepper flakes
75 ml olive oil
25 ml red wine vinegar
sugar

To make the dough: Mix the salt, butter, and flour in a blender or food processor until it resembles crumbs. 

Pulse the milk and yolk in slowly until a ball forms.

Remove from the processor and knead lightly in order to bring everything together into a ball.

Wrap in plastic wrap and allow to rest in refrigerator for 25 minutes.

To make the filling: Over medium heat, melt the butter, add the diced onions. Cook until soft, about 5-8 minutes. Turn up the heat and add the beef and spices. 

Fry until fully cooked. Allow to cool.

Assemble the empanadas: On a lightly floured surface, roll the dough thinly. Using a cookie cutter, make round discs, makes about 18-20.

Place a spoon of filling in the center of each pastry disc.

Brush the edges of the pastry with egg white and fold the disc closed, forming a pocket that encases the meat. 

Lightly pinch the edges together and fold over in order to seal the parcel. Rest the empanadas in the fridge for 30 minutes.

To make the sauce: Put the spices, garlic, and shallot in a bowl. Pour the oil and vinegar in. Season with salt and sugar. Mix together.

Preheat oven to 400 F.

Brush the empanadas with egg yolk before baking for 25 minutes. Serve with the Chimichurri sauce.

Recipe courtesy of Mrs. Deborah Flynn

Mini Sloppy Joes

1 lb. ground beef
half of a large onion, chopped
8 oz. tomato sauce
1/3 c. ketchup
1 Tbsp. brown sugar
1 tsp. dry mustard
salt and pepper
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 baguette, cut into about 25 slices
Parmesan, shredded
Provolone, grated

Preheat oven to Broil.

In a large saucepan, over medium heat, combine the beef and onion. Cook until meat is mostly browned, then drain well.

In a small bowl, whisk together the tomato sauce, ketchup, brown sugar, dry mustard, salt and pepper, vinegar, and Worcestershire sauce.

Pour the sauce ingredients over the drained beef, then stir to coat evenly. Cover and simmer 20 minutes, stirring occasionally.

Line your baguette slices onto one or two baking sheets. Put about a Tbsp or two of the beef sauce onto the top of each bread slice. Sprinkle each slice with Parmesan, then cover the top in Provolone.

Broil for 2 minutes.

Let cool a minute or two before enjoying.

Fleischkuechles

Dough:
3 c. flour
1/4 c. butter, softened
1 tsp. salt
1 1/2 c. milk
1 tsp. sugar 

 

Meat: 

1 lb. ground beef

1 lb. ground pork sausage (seasoned is fine)
1/2 medium onion, chopped
1/2 tsp. kosher salt

1/2 tsp. ground pepper

1/2 tsp. garlic powder
3/4 c. bread crumbs
Dash MSG

A few Tbsp of beef broth

Lard or vegetable oil, for frying

To make the dough: Mix ingredients and knead until soft, smooth dough forms, adding flour as necessary. Set in mixing bowl covered with a towel for at least 30 minutes. It should be resting/rising in a warm place. I usually turn my oven onto the lowest setting and set the bowl on top of the stove.

 

To make the meat: Mix everything but the broth and lard/oil, then add small amounts of broth until meat is wetter but still sticks together well.  (Fry a small amount of meat in a frying pan to test seasoning, adjusting if desired).

Tear off golf-ball sized pieces of dough, rolling on a pastry cloth or lightly floured surface to make 4" circles. Cover half the circle with meat, and fold the dough closed over the meat, pinching and rolling the edges to seal and forming a roughly calzone shape.  Be sure to squeeze the air out before sealing.  Press the fleischkuechle gently to flatten it slightly.

Heat 1/2" deep of lard or vegetable oil to 325 F, fry fleischkuechle several minutes on each side until deep golden brown and/or meat inside is fully cooked.  

Freezes well, reheat in the oven at 350 F, for about 20 minutes, flipping them over once halfway through.
 
Here are links to recipes I was inspired from: https://cookpad.com/us/recipes/412970-fleischkuechle and https://library.ndsu.edu/grhc/https://library.ndsu.edu/grhc/foods/recipe/fleischk.html.

Bolognese Sauce

1 Tbsp. butter

Bacon & Onion

2 oz. bacon, cut into small pieces
1/2 large onion, chopped
4 cloves garlic, minced
1 carrot, finely diced
2 stalks celery, finely diced
1 lb. ground beef
salt and pepper, to taste
1/3 tsp. nutmeg
15 oz. canned diced tomatoes
3/4 c. dry red wine (I used Gnarly Head Authentic Red)
1 c. beef stock, with a possibility of more later
1/8 c. milk
thyme and oregano, to taste
1/3 c. Parmesan
cooked spaghetti

Veggies

In a pot over medium heat, melt the butter and add in the bacon. Cook the bacon until almost crispy.

Add in the onion. After a few minutes, add in the garlic, carrot, and celery. Stir to combine. Cook until the onion is soft and begins to carmelize. Stir often. This takes about 15 minutes.

Almost Ready

Add in the ground beef, salt, pepper, and nutmeg. Cook until the beef is browned.

Then add in the tomatoes, wine, stock, milk, thyme, and oregano. Stir to combine it all.

Cover and bring to a slow simmer.

Simmer for 3 hours, stirring occasionally. If your sauce is simmering too much, you may need to add more stock. After 2 hours, I added about 1/2 c. more stock.

Dinner is Served

After 3 hours, the liquid should be almost all gone, and the meat sauce should be thick. And delicious. Add in the parmesan. Stir to combine.

Serve over your cooked spaghetti (or whatever kind of pasta you want to use).

Here's a link to the recipe I adapted: http://www.rockrecipes.com/best-bolognese-sauce/

Japchae

This takes a while as everything is individually prepared and cooked, but it's worth it.

3.5 oz. rib eye fillet
3.5 oz. shiitake mushrooms, thinly sliced
water, for boiling
3.9 oz. baby spinach, rinsed
8.8 oz. Korean sweet potato noodles

Prepping

1 egg, egg white and yolk separated
Cooking oil
1/2 large yellow onion, sliced thinly
pinch of salt
4.2 oz. carrots, peeled and julienned
1/4 of a red bell pepper, deveined and julienned

Beef Marinade:
1 Tbsp. soy sauce
1 tsp. rice wine (mirin)
1/2 tsp. garlic, minced
1/4 tsp. ground black pepper
1 tsp. sesame oil

Noodles & Mushroom Marinade:
4 Tbsp. soy sauce
1 Tbsp. honey
1 Tbsp. brown sugar

Spinach

1 Tbsp. sesame oil
1/8 tsp. ground black pepper

Spinach Seasoning:
1/4 tsp. salt
1/2 tsp. garlic, minced
1 tsp. sesame oil

Finishing Touch:
1 Tbsp. sesame seeds
1 Tbsp. sesame oil

Prepare the rib eye and beef marinade: Remove the blood from the rib eye with a paper towel. Thinly slice the beef. Put the beef in a bowl. Add all the ingredients for the beef marinade. Stir gently to coat the beef. Cover the bowl with plastic wrap. Set aside.

Prepare the noodles & mushroom marinade: In a small bowl, combine all the ingredients.

Egg cooked and sliced

Put the sliced mushrooms in a medium bowl. Add 1 Tbsp. of the noodles and mushroom marinade. Stir well. Set aside.

In a medium pot, boil some water. Once it starts to boil, add the spinach for about 10 seconds, then scoop it out with a strainer (or drain the water out). Run cold water over the spinach to cool it down. Squeeze the spinach to remove excess water. It will just be a little ball of spinach. Put it into a small mixing bowl and add the spinach seasoning ingredients. Mix lightly, then remove everything to a large mixing bowl. Set aside.

Boil more water in a large pot.When the water starts to boil, add the noodles, and boil for 7 minutes. Drain the water, then rinse the noodles in cold water for 1-2 minutes. Cut the noodles with kitchen shears; the length should be about 6-8 inches. Put the noodles in a mixing bowl, and add the remainder of the noodles and mushroom marinade. Set aside.

Veg

Beat the egg white in a small bowl. Add a bit of cooking oil. Spread it well. Add the egg white to a large skillet, cook both sides on low heat. Remove to a clean cutting board.

Beat the yolk, add in a bit of cooking oil. Spread it well. Pour into the skillet, cook both sides on low heat. Remove to a clean cutting board.

Add some cooking oil to the skillet. Add in the onion and a pinch of salt. Cook over medium heat 2-3 minutes. Remove to the large mixing bowl the spinach is in.

Veg and Beef

In the same skillet, add in the carrots, a bit of oil, and a pinch of salt. Cook over medium heat 1-2 minutes. Remove to the large mixing bowl.

Over medium heat, cook the bell pepper, a bit of oil, and a pinch of salt for about 2 minutes. Remove to the large mixing bowl.

In the same skillet, add some cooking oil, the mushrooms with the marinade, and stir fry until cooked. About 2-3 minutes. Remove to the large mixing bowl.

Add some cooking oil, pour in the meat and marinade. Stir fry until cooked. About 2-3 minutes. Remove to the large mixing bowl.

In the same skillet, add some cooking oil and the marinated noodles. Stir fry until cooked, about 3 minutes. Remove to the large mixing bowl.

Dinner is ready!

Thinly slice the egg white and egg yolk like match sticks. Add them to the mixing bowl.

Add the finishing touch ingredients to the mixing bowl. Mix everything with large tongs or your hands, but be careful as some things could still be hot.

Serve and enjoy.

Here's a link to the recipe I used. It also includes a video, which I found extremely helpful: https://mykoreankitchen.com/korean-glass-noodle-stir-fry-japchae/.

Irish Beef Stew with Mashed Potatoes

3 Tbsp. olive oil, divided
1 lb. beef chunks
1/2 c.carrots, chopped
salt and pepper, to taste
garlic powder, to taste
thyme, to taste
basil, to taste
rosemary, to taste
coriander, to taste
2 c. beef broth
1/2 onion, diced
5 sprigs cilantro, chopped
2 Tbsp. butter, softened, almost completely melted
2 Tbsp. flour
1/3 c. frozen peas
hot mashed potatoes (I make mine mixed with butter, sour cream, milk, salt, and pepper)

In a skillet, brown the beef in 2 Tbsp. olive oil until browned on all sides, about 4-5 minutes.

Remove the beef and put it in a crock pot. Add in the carrots, spices (I was lighter on the rosemary and basil than all the other spices), and beef broth. Cook on low for 3-4 hours.

After 3-4 hours, cook the onion in a deep pot with 1 Tbsp. olive oil. Cook about 5 minutes, add the cilantro, and cook another minute or two.

In a small bowl, combine the butter and flour. Stir until smooth and mixed together.

Transfer the stew from the crock pot to the deep pot with the onion and cilantro. Turn up the heat to high. Stir the butter mixture into the stew. Add in the peas. Let the stew come to a boil, and let it boil 2-3 minutes, stirring occasionally. Let the stew get thick before reducing the heat. Serve over hot mashed potatoes.

I'll be making this again.

Here's a link to the recipe I slightly adapted: http://www.laurenslatest.com/irish-beef-stew-mashed-potatoes/

Tiny Taco Salads

Cooking spray
12 round wonton wrappers
4-6 oz. ground beef
cumin, lots
onion powder, to taste
coriander, to taste
garlic powder, to taste
chili powder, to taste
salt and pepper, to taste
3/4 c. lettuce, shredded
3 Tbsp. black olives, sliced
1/4 of an avocado, sliced into small pieces
1 c. cheddar cheese, finely grated
1/4 c. sour cream

Preheat oven to 350 F.

Spray a 12 cup muffin pan with cooking spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with cooking spray. Bake until lightly browned, about 8-9 minutes.

Let cool about 10 minutes before popping them out of the pan.

Cook the beef over medium high heat. Add in the seasonings until it tastes how you want. Break it up into small pieces.

Evenly fill the wonton wrappers in this order: lettuce, beef, olives, avocado, cheese, and sour cream.

Really you could change up the ingredients every time you make this. You could try black beans, refried beans, tomatoes, salsa, pepperjack cheese, etc.

Here's a link to the recipe I adapted: www.hungry-girl.com/recipes/tiny-taco-salads-2-0.

If you're looking for something to do with leftover wonton wrappers that you have, here's a link to my Lasagne Cupcakes: http://trinitywolf3.blogspot.com/2013/01/lasagne-cupcakes.html

Crock Pot Taco Chili

1/2 an onion, chopped
15 oz. can black beans, drained
15 oz. can pinto beans, drained
8 oz. tomato sauce
14 oz. can diced tomatoes
5-7 sprigs of cilantro, chopped
1/2 c. frozen corn kernels
1 lb. ground beef
4 baby bell peppers, chopped
1 small can of olives, chopped and drained
1 Tbsp. cumin (or more, seriously)
salt and pepper, to taste
chili powder, to taste
garlic powder, a lot
onion powder, to taste
oregano, to taste
paprika, to taste
coriander, a lot
pinch of cayenne


Add all the ingredients to the crock pot, breaking up the beef into small chunks if needed. Stir it up, making sure to mix everything in. Cook on high 3-4 hours, then reduce heat to low, and cook 3-4 more hours, stirring occasionally. Taste it a few times to see if the seasonings need adjusting. Serve with avocado slices, sour cream, and tortilla chips.

Here's a link to the recipe I was inspired by: http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html.

Cornish Pasties

*Plan ahead... needs to chill...

2 1/2 c. flour
1 stick of butter, chilled
pinch of salt
4-6 Tbsp. water
10 oz. ground beef
1 small potato, finely chopped
1 small onion, finely chopped
6-7 baby carrots, finely chopped
1-2 tsp. Worcestershire sauce
2 Tbsp. beef stock
2 cloves garlic, minced
thyme, to taste
coriander, to taste
salt & pepper, to taste
1 egg, beaten

Place the flour and salt in a food processor. Grate in the chilled butter. Process for about 20 seconds, or until crumbly. Add in the water, and process in short bursts until the mixture comes together into a ball. Add more water if needed.

Gather the dough ball together and cover with plastic wrap and refrigerate for 30 minutes.

While the dough is chilling, place the ground beef, potato, onion, carrot, sauce, stock, garlic, and seasonings into a large bowl. Combine well.

Grease a baking tray and set aside.

Preheat oven to 415 F.

When the dough is ready, divide into eight portions. Roll out each portion into a circle about 1/8 inch thick. Divide the filling evenly and put in the center of each pastry circle.

Brush the edges of the pastry with beaten egg and bring the sides together into a semicircle. Pinch the edges to form a frill. Place each pasty on the baking tray.  Brush with the remaining egg, and bake for 15 minutes.

Lower the heat to 350 F. Cook for another 25-30 minutes, or until golden.

Recipe adapted from 1000 Best Recipes

Sesame Beef and Asparagus

1/2 lb. asparagus, cut into 1 1/2 inch pieces
water, for boiling

3 Tbsp. sesame oil, separated
1 1/2 lbs. steak, thinly sliced
3 cloves garlic, minced
2 tsp. ginger, minced
3 Tbsp. oyster sauce
3 Tbsp. soy sauce
1 tsp. Chinese 5 Spice powder
3 Tbsp. rice vinegar
black pepper, lots
4 Tbsp. brown sugar
1 Tbsp. cornstarch
1/4 c. water
1 can sliced water chestnuts, drained
sesame seeds
hot cooked rice

Sauce

First blanch the asparagus in boiling water for 3-4 minutes. Drain. Immediately run very cold water over the asparagus for a minute or two. This retains the color of the asparagus. Set aside.

Heat a wok or skillet to high heat. Pour in 2 Tbsp. of the sesame oil. Cook the beef until most of the pink is gone. Remove the beef from the wok/skillet. Set aside.

In the same wok/skillet, add the ingredients for the sauce: garlic, ginger, oyster sauce, soy sauce, 5 Spice, rice vinegar, pepper, brown sugar, and the remaining 1 Tbsp. of sesame oil. Bring to a boil for 1 minute. Reduce heat.

Mix together the cornstarch and water to make a slurry. Pour into the sauce. Stir constantly for a minute or two while the sauce thickens.

Add the beef, asparagus, and water chestnuts to the sauce. Stir to coat it all. Let it simmer for several minutes so the beef, asparagus and chestnuts can get heated through.

Sprinkle with sesame seeds. Serve over hot cooked rice. Delicious.

Here's a link to the recipe I used: http://www.nlrockrecipes.com/2013/10/super-quick-sesame-beef-and-asparagus.html

Curry Meatballs

Meatballs:
2 eggs
3/4 c. rolled oats

Meatball mixture

1/8 c. milk
1 lb. ground beef
1/2 Tbsp. ginger, minced
1 Tbsp. fish sauce
1/2 tsp. sugar
1/4 c. cilantro, chopped
3/4 tsp. salt
3 cloves garlic, minced
1 tsp. lime juice
dash of white pepper
black pepper, to taste
1/2 Tbsp. curry powder
dash or two of Sriracha sauce
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. coconut oil

Meatballs in the curry sauce

Sauce:
1 can (14 oz.) coconut milk
dash white pepper
1/2 Tbsp. curry powder
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. cilantro, chopped
1 clove garlic, minced
1/2 tsp. ginger, minced
salt and pepper, to taste
1/8 c. lime juice

Hot cooked rice
Sriracha sauce, optional

Meatballs cooking

Combine the eggs, oats, and milk in a large bowl. Let stand 5-10 minutes. Then add in the rest of the ingredients for the meatballs except the coconut oil. Mix it all together. Shape into meatballs, about the size of golf balls.

Heat the coconut oil in a skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes. It's okay if they are not cooked all the way through. Depending on the size of your skillet, you may have to brown the meatballs in batches. When the meatballs are browned, remove to a paper towel lined plate.

Curry meatballs with Sriracha

In the same skillet, turn the heat to low and add in all the sauce ingredients except the lime juice. Stir it all together. Place all the meatballs in the skillet. Simmer on medium heat for 8-10 minutes, flipping once or twice. Stir in the lime juice.

Serve over hot cooked rice with some Sriracha sauce (if you want it). Enjoy.

Makes about 12-15 meatballs, depending on the size.

Here's a link to the recipe I adapted: http://www.melskitchencafe.com/2013/09/thai-green-curry-meatballs.html

Steak Salad with Ginger Dressing

Quick and easy salad to make.  This recipe makes one salad.

lettuce greens, whatever kind you like (I just used spinach)
1 small steak, thinly sliced
olive oil
dash or two of onion powder, black pepper, kosher salt
drop or two of Worcestershire sauce

Dressing
1 Tbsp. olive oil
1 Tbsp. soy sauce
1 Tbsp. sugar
3/4 Tbsp. lime juice
1 clove garlic, minced
1/2 Tbsp. ginger, minced 


Lay out the greens on a large plate. Set aside.

Cook your steak slices in a small amount of olive oil over medium heat. Add the seasonings and Worcestershire sauce. Cook until it's as done as you want; shouldn't take too long, maybe 5 minutes.

To make the dressing: Add all the ingredients to a small bowl. Spread 3/4 of the dressing over the greens. When your steak is cooked, lay the slices over the greens. Pour the rest of the dressing over the whole salad. Enjoy.

I will definitely make this again.

Here's a link to the Pioneer Woman's recipe that I altered: http://thepioneerwoman.com/cooking/2009/03/ginger-steak-salad/

Egg Roll Stir Fry

1 lb. ground beef
1/2 an onion, chopped

Dinner cooking

lots of black pepper
1/2 tsp. garlic powder
4 garlic cloves, minced
1 small head of cabbage
3-4 medium carrots
2 tsp. fresh ginger, minced
2 tsp. cilantro, chopped
2 Tbsp. sesame oil
4-5 Tbsp. soy sauce
2 Tbsp. rice vinegar
sesame seeds
hot cooked rice

Brown the beef in a large skillet with the onion Season with the pepper and garlic powder. When it is almost cooked through, add in the minced garlic. Cook for 1-2 more minutes. Drain any fat.

Using a serrated knife, chop the cabbage. Make sure you use a serrated knife as this will shred the cabbage better while you chop it.

Using a vegetable peeler, shred the carrots.

Ready to eat!

Add all of the ingredients except the sesame seeds and rice to the large skillet with the meat. Toss to coat. Cover and cook over medium heat until the cabbage is wilted, tossing occasionally. Uncover and turn up the heat a bit to burn off some excess liquid. Cook about 3 minutes. Sprinkle with sesame seeds. Serve with hot cooked rice.

Here's a link to the recipe I adapted: http://onceamomalwaysacook.blogspot.com/2012/02/egg-roll-stir-fry.html

Tamale Pie

1 lb. ground beef

Beef mix

1 onion, chopped
1 tsp. taco seasoning
2-3 garlic cloves, minced
15 oz. can black beans, drained
15 oz. can corn kernels, drained
14 oz. can diced tomatoes
3/4 c. cheddar cheese, grated
1 Tbsp. chili powder
salt and pepper, to taste
1/3 tsp. garlic powder
1 tsp. cumin
1/3 tsp. coriander
1/2 tsp. basil
1 lb. bag Marie Callender's Low-Fat Corn Bread mix
1 1/2 c. water
Cooking spray

Preheat oven to 375 F.

Cook the beef and onion together in a deep skillet until the beef is browned. While it's cooking, add in the taco seasoning. Add the garlic, and cook 1 more minute. Drain the fat.

Before baking

Add the beans, corn, tomatoes, cheese, and seasonings to the meat and onions. Cook about 5 minutes, adjusting the seasonings as needed.

In a separate bowl, mix together the corn bread mix and water. Make sure all the lumps are gone.

Grease a casserole dish with cooking spray. Pour in the beef mixture. Spread out evenly. Pour the corn bread mix onto the top of the beef mixture evenly. 

Dinner is ready!

Bake for 30-35 minutes. The corn bread needs to be cooked all the way through. Enjoy!

Here is a link to the recipe I adapted: http://www.skinnykitchen.com/recipes/fabulous-skinny-tamale-pie/

Swedish Meatballs

Meatballs:
1/2 c. breadcrumbs

1/2 c. heavy cream
4 Tbsp. onion, minced
4 Tbsp. butter, divided
1/2 lb. ground pork
1/2 lb. ground beef
1 egg, beaten
1 tsp. kosher salt
1/2 tsp. white pepper
1/4 tsp. allspice
black pepper

Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 c. beef stock
1/4 c. cream
black pepper
nutmeg
white pepper
dried parsley
1 tsp. soy sauce

To make the meatballs: In a small bowl, combine the breadcrumbs and heavy cream. Stir, then set aside for 5-10 minutes so the cream can be absorbed.

In a large skillet, saute the onion in 2 Tbsp. butter, about 4 minutes.

In a large bowl, break up the pork and beef. Stir in the egg, spices, cooked onions, and the breadcrumb/cream mixture.

Preheat oven to 350 F. Line a baking dish with foil. Set aside

Form the meat into balls. In the large skillet, melt the rest of the butter over medium high heat. Add the meatballs (in batches if you need to), and cook. Rotate until browned on all sides. Transfer to the prepared baking dish.

Bake for 10 minutes. While the meatballs are baking, make the sauce.

To make the sauce: Melt the butter in a small saucepan over medium low heat. Add the flour, and stir about 1 minute. Add the beef stock. Let it start to bubble, then whisk continually until it thickens.

Add in the cream and spices. Heat through. Add in the soy sauce. Stir. Pour over the baked meatballs. Serve hot.

Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2012/04/swedish-meatballs.html

Copycat In N Out Double Double Burger, Animal Style

1 1/2 onions, diced
oil or butter

The Secret Sauce

water
4 hamburger buns
16 oz. ground chuck, 80% lean
16 slices American cheese, sliced, whole milk (I used Boar's Head from the grocery deli)
oil
yellow mustard
4 lettuce leaves
16 pickle slices

Secret Sauce
5 Tbsp. + 1 tsp. mayo

2 Tbsp. ketchup
2 Tbsp. dill pickles, minced
2 tsp. yellow mustard

Carmelizing the onions, beginning stages

Cook the onions in a little oil or butter in a pan, over medium heat. Let them brown a little, then add a little water to the pan to reliquify the juices. Let the water cook down and let the onions brown a little more. Repeat this process with the browning and water for at least an hour; it could even be an hour and a half. Don't rush this process. Cook until the onions are a real deep brown color, where they're falling apart and spreadable, like a jam. Onion jam.

Preheat oven to 400 F.

Burgers with mustard, cooking

Lay your hamburger buns, open, on an ungreased cookie sheet, and toast for 2 minutes.

To make the sauce: Mix all ingredients together in a small bowl, then set aside.

 Split your ground chuck into 8 equal 2 oz. pieces, and flatten. Cook in a tiny bit of oil on one side, while adding a large dollop of yellow mustard to the uncooked side. Flip when ready, then cook until cooked through, or however you like your burgers cooked.

Lay a single slice of cheese on each meat patty right before the meat is done cooking, so the cheese is melty.

Assembling

To assemble: Spread a good amount of the sauce on the bottom bun. Add 4 pickle slices on top of the sauce. Add the lettuce leaf. Then layer one patty with cheese. Spread a tablespoon or two of the onions on top. Then add another patty with cheese. Top with the top bun. Enjoy this ooey gooey goodness. One of the best burgers I've ever had.

Ooey Gooey Goodness

Makes 4 Double Double burgers.

Lasagne Cupcakes

I know in the US we often spell lasagne with an 'a', but I prefer the European spelling which ends in an 'e'.

Wrappers with 1st cheese layer

Cooking spray
1/3 - 1/2 lb. ground beef
pepper, garlic powder, onion powder, fennel, salt (just a little of each)
butter
1/2 an onion, diced
1-2 cloves garlic, minced
16 oz. can tomato sauce
oregano, basil, garlic powder, onion powder, pepper (all to taste)
1 Tbsp. brown sugar
24 circular wonton wrappers
water
1 3/4 c. Parmesan, grated (I didn't actually measure any of the cheeses when I made this; these amounts are from the original recipe so you have something to go by. I just eyeballed it)
1 3/4 c. mozzarella, shredded
3/4 c. ricotta

1st layer

Preheat oven to 375 F.

Spray a muffin tin with cooking spray; set aside.

Brown the beef in a skillet. While cooking add in the pepper, garlic powder, onion powder, fennel, and salt. When finished, set aside.

 Saute the onion in a little butter, for about 5 minutes. Add the minced garlic, and saute for 1 more minute.

Add the tomato sauce and diced tomatoes to a  large bowl. Add the beef, onion, and garlic. Add in oregano, basil, garlic powder, onion powder, and pepper. Add in the sugar. Stir it all together.

Starting the 2nd layer

As you start layering the cupcakes, dip each wonton wrapper into a small bowl of water. Just quickly dip in the water, then press a wonton wrapper into the bottom of each muffin tin.

Sprinkle a little Parmesan in each tin, then mozzarella, then ricotta. Top with a little of the meat sauce. Repeat all the layers again (don't forget to dip the wonton wrappers in water, one at a time).

Top each cupcake with a little more Parmesan and mozzarella. You can never have too much cheese.

Ready to eat!

Bake for 18-20 minutes, or until browned around the edges. Let sit 3-4 minutes, then you can pop them out with a spoon fairly easily. Serve hot.

Here's a link to the original recipe I adapted: http://www.tablespoon.com/recipes/lasagna-cupcakes-recipe/1/.

Baked Spaghetti Casserole

8 oz. spaghetti or angel hair pasta, cooked and drained

Bottom layer

1/4 head of cauliflower, chopped
1/2 onion, chopped
1 lb. ground beef
spices: garlic powder, black pepper, cumin, coriander, oregano, basil, onion powder (I go by taste instead of measuring)
16 oz. tomato sauce
14 oz. canned diced tomatoes
8 oz. cream cheese, softened
2 Tbsp. milk
4 oz. diced green chiles
Cooking spray
Parmesan cheese, grated

Second layer

Preheat oven to 350 F.

Set aside the drained pasta.

Steam the cauliflower in a small pot for 3 minutes. Set aside.

Cook the beef and onion together until beef is browned. I added the spices at this stage, but left them out on the counter because I added more later.

Cream Cheese layer

Add the sauce, diced tomatoes, and the steamed cauliflower to the beef. Add more of the spices if you'd like. I used a lot of garlic powder and pepper. Stir and heat through.

In a separate bowl, mix the softened cream cheese and milk. Then add in the green chiles.

Spray a baking dish with the cooking spray. Spread a thin layer of the sauce on the bottom of the dish.

Sauce layer

Layer the cooked noodles over the sauce.

Spread the cream cheese mixture over the noodles.

Add the rest of the sauce, then top with the Parmesan cheese.

Top layer

Bake 20-25 minutes.

Here's a link to the original recipe I adapted: http://starneslifefamilylove.blogspot.com/2012/10/baked-cream-cheese-spaghetti.html