Author Archives: Larry

Homemade Hamburger Helper Cheeseburger Macaroni

1 pound extra-lean ground beef
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 (14.5-ounce) can diced tomatoes (with juices)
2 cups beef broth
1 cup elbow macaroni
_
For the cheese sauce:
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 1/2 cups milk, at room temperature
8 ounces sharp cheddar, freshly grated
1/4 teaspoon garlic salt
Instructions

In a large skillet set over medium heat, brown ground beef and garlic; drain grease. Stir in paprika, chili powder, garlic powder, onion powder, sugar, salt, and pepper. Mix in diced tomatoes, beef broth, and macaroni; heat to boiling. Reduce heat to a simmer and cover pan. Simmer for 12 to 14 minutes, stirring occasionally, or until pasta is tender.
While the beef/macaroni mixture is cooking, prepare the cheese sauce by placing a medium pot over medium heat. Melt butter. Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding milk. Whisk until sauce is smooth and thickened, between 5 to 10 minutes. Remove pot from heat. Add grated cheese, 1/2 cup at a time, stirring until completely melted and smooth before adding more. Once all cheese has been incorporated and the cheese sauce is smooth, stir in garlic salt and freshly ground black pepper, to taste.
Once the macaroni is done, pour the cheese sauce over the ground beef mixture and stir to combine. Serve immediately.

Source: Homemade Hamburger Helper ~ Cheeseburger Macaroni • FIVEheartHOME

Sunday Sauce

Meatballs

Tomato sauce
1 to 2 pounds sweet or hot Italian sausage links (I try to find a brand with the fewest and most recognizable ingredients, i.e. no preservatives.)
3 (6-ounce) cans tomato paste
2 (28-ounce) cans tomatoes, dump them into a bowl in the sink and crush with your hands.
2 medium onions, diced
3 garlic cloves, minced
1 cup white wine
3 bay leaves, dried or fresh
1 tablespoon dried oregano
1/4 cup basil leaves, sliced into a fine chiffonade
Salt and pepper
1 pinch sugar
Spaghetti, or whatever pasta shape you’d like with this sauce, for serving

Once the meatballs are done, in the same pan, lightly brown the sausages on all sides and set aside.
Make the tomato sauce: Lower heat to medium and add the onions and garlic. Once the onions start to become translucent, add 1 cup of dry white wine to deglaze (Mom would use red). At this point, remove the garlic cloves or leave them in, minced, if no one objects.
Nudge the onions and garlic to the side and add the tomato paste. Sauté it over medium-high heat for 2 minutes to caramelize it slightly until it deepens in color and flavor. Add the tomatoes. Stir to make certain nothing is sticking to the bottom of the pan. Add the bay leaves, oregano, basil, pinch of sugar, and salt and pepper. Gently, add back in the cooked meatballs and sausages.
Bring to a boil, stir gently to make sure no meat is sticking to the bottom, and set to the lowest possible simmer. Leave it bubbling, occasionally giving it a gentle stir, for 2 to 3 or even 4 hours (longer is better).
You need to pull the pasta before it is fully cooked. It will continue cooking and will absorb the sauce later. Put the pasta back in the pot. Add two or three ladles of the cooked tomato sauce and gently stir. You want all of the pasta to be coated, but not swimming in sauce.
Serve each portion with extra sauce (but not too much) on top with a meatball or two and sausage. Pass extra grated Parmesan or Romano cheese at the table.

Source: Sunday Sauce Recipe Recipe on Food52

Easy Baked Ranch Pork Tenderloin and Gravy

1 tsp salt
1 tsp pepper, fresh cracked
2 tbsp olive oil
3 lb pork tenderloin
1 oz ranch dressing mix packet
4 oz butter
1 lemon juice
1/4 cup cilantro or parsley, to garnish

Preheat oven to 375 degrees.
Generously season pork tenderloin with salt and pepper.
In a large, heavy pan, heat olive oil until it is shimmery.
Brown pork tenderloin on all sides – about 2-3 minutes per side.
While pork browns, make gravy by combining melted butter, ranch dressing mix packet, and the juice of one lemon. Stir well to dissolve ranch dressing packet powder.
Lay a sheet of foil on a baking sheet and place pork tenderloin in pouch.
Drizzle ranch dressing gravy over pork tenderloin.
Close foil pouch and bake for 30 minutes, checking temperature with a digital meat thermometer at about 25 minutes.
When pork has reached 145 degrees internal temperature, remove from oven, keeping foil pouch closed.
Let rest for at least 10 minutes to continue carryover cooking to the newly recommended 150 degrees internal temperature for pork.

Slice into thin slices and serve immediately or store in an airtight container for lunch meal prep.

Source: Easy Baked Ranch Pork Tenderloin and Gravy Recipe – Sweet Cs Designs

Gwen’s Garbage Chicken Deluxe

One stick of butter, melted
1 lb. boneless chicken
1 box Stovetop stuffing
1 10.5 ounce can of undiluted Campbell’s mushroom soup

Pour the melted butter over the bottom of the Crock-Pot. Add chicken next, making sure it touches the bottom. Then add undiluted soup and the box of stuffing. Cook for about five hours on the low Crock-Pot level or three on the high level, until the chicken is at 160 degrees. When the chicken is done, shred with two forks and mix entire concoction together to combine..

Source: Gwen’s Garbage Chicken Deluxe is ugly delicious

Cheesy Ground Beef Quesadillas

1 pound ground beef
1 tablespoon vegetable or olive oil
1 cup chopped onion
Kosher salt and freshly ground pepper to taste
3 tablespoons tomato paste
1 cup roughly chopped spinach or baby kale
½ teaspoon minced garlic
1 teaspoon chili powder
2 tablespoons minced fresh cilantro (optional)
4 teaspoons unsalted butter, divided
8 8-inch flour tortillas
1 cup shredded sharp cheddar
1 cup shredded havarti

Guacamole, sour cream, salsa and lime wedges to serve

Heat a large skillet over medium high heat, and brown the beef, breaking it up with a spoon until it is all browned and crumbly, about 5 minutes. Turn it into a colander to drain, and carefully wipe out the skillet.

Return the skillet to medium heat and add the vegetable or olive oil. Add the onion, season with salt and pepper, and sauté for 3 minutes until the onion starts to soften. Add the tomato paste, spinach, garlic and chili powder and stir for another minute until the spinach is wilted and everything is well combined. Return the beef to the skillet and stir until everything is blended. Stir in the cilantro if using, turn the mixture into a bowl, and wash and dry the skillet (or grab a new skillet).

Combine the cheddar and havarti in a bowl. Place the skillet over medium heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the beef mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.

Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, sour cream and lime wedges.

Source: Cheesy Ground Beef Quesadillas Recipe — The Mom 100