Beef Wellington Two Ways

Andrew and I like our steaks different. So I am making this two ways.

2 bacon wrapped filets

1/4 cup mushrooms, chopped

2 tbsp balsamic, divided

1 tsp Italian seasoning

1 tbsp blue cheese crumbles

1 wedge laughing cow swiss

1 puff pastry sheet

1 tbsp All Whites

Heat a skillet over medium high heat. Drizzle 1 tbsp of balsamic in skillet. Sprinkle 1/2 tsp Italian seasoning on one of the filets. Sear meat three minutes on each side. When you flip the meat sprinkle the remaining Italian seasoning on the filet. Sear the bacon around the steak as well so it gets a little bit of a crisp to it.

I like my steak well. So I tossed it in the oven for 10 minutes on each side. I put Andrew's in for 10 minutes so it wouldn't be mooing at dinner. Remove steak from oven. Cool and put in fridge for a minimum of 1 hour.

In a small saucepan place remaining balsamic and mushrooms. Cook over high heat; stirring occasionally for about 5 minutes. Place in ramekin and put in fridge until ready to assemble.

Remove puff pastry sheet from freezer and thaw on counter for 40 minutes. Once thawed roll out on lightly floured mat to about a 13 inch square.

Spread the laughing cow wedge on the Italian seasoned filet. Place cheese side down about 2 inches in and over for the edge of the dough. Cut a square two inches around the other two sides of the filet. Brush a 1 inch border with All Whites. Fold two opposite corners in to the middle and press together. Fold remaining corners in like you are wrapping a present. Press edges together to seal. Turn over and tuck any loose edges under. Place seam side down on a parchment lined pan.

Mound mushrooms in about three inches from the outer edges of remaining dough. Place blue cheese crumbles on top. Then place filet on top. Repeat process that you did with the other filet.

Don't toss the scraps! I used them to write I Love You on Andrew's steak (Cheesy I know! But it is our anniversary dinner.) and to make an appetizer.

Preheat oven to 425.

Bake wellingtons for 20-25 minutes or until dough is golden brown. Let rest 5-10 minutes before serving.

Chili Mac-N-Cheese

Original Recipe from Red Book Magazine February 2009
1 tbsp olive oil
1 large onion, diced
1 lb lean ground beef
1 tbsp hot mexican chili powder
1-1/2 tsp ground cumin
2-1/2 cups milk
1 can chicken broth
1 can cheddar cheese soup
2 cups elbow macaroni
2 cups shredded cheese

Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 4 minutes, until translucent.

Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink.

Stir in chili powder and cumin; cook, stirring, for 2 minutes.

Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes.

Stir in pasta; continue to cook, covered, 5 minutes.

Stir in cheese until melted and smooth.

Remove from heat; let stand 5 minutes or until pasta is fully cooked.

Mexican Sloppy Joes

2 lbs lean ground beef
3 tablespoons dried minced onion
2 tablespoons Chili 3000 seasoning
2 cans rotel, drained then pureed
2 tablespoons mustard
2 tablespoons white vinegar

In a large deep skillet brown ground beef and onion; drain. Sprinkle with Chili 3000, stir for 1-2 minutes until meat is well coated. . Add the rotel, mustard, and vinegar. Cover and simmer on low 1 hour stirring occasionally.

Balsamic Orange London Broil

3/4 cup balsamic vinegar
3 tablespoons brown sugar
1 tablespoon mustard
1 tsp minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 tsp orange zest
London Broil

Combine balsamic, brown sugar, mustard, garlic, salt, pepper, and orange zest in a bowl. Stir until sugar dissolves. Pour over meat. Marinate in fridge at least two hours turning meat occasionally.

Grill or broil. I broiled it for 15 minutes on each side. It was well done on the ends but still pink in the middle.

Meatloaf Muffins

Recipe from What's Cooking Recipe Exchange

INGREDIENTS:
1 lb. Lean Ground Beef
1 egg
1 tbsp onion
2/3 C. Bread Crumbs
1/2 Tbsp. Worcestershire Sauce
1/2 tsp salt

Sauce:
2 Tbsp. BBQ Sauce
1 cup ketchup

DIRECTIONS:
Preheat oven to 350

Mix all ingredients except for tomato sauce.

Put into a lightly greased muffin pan.

Bake for 30 minutes.

While baking mix sauce ingredients.

Remove from oven and spread tomato sauce evenly over muffins

Bake an additional 5 minutes.

Applesauce Meat Loaf

1 pound ground beef
3/4 cup applesauce
1/2 cup breadcrumbs
1/2 cup diced onion
2 eggs, beaten
1/2 teaspoon salt
1/4 cup ketchup
1/4 cup brown sugar
2 tablespoons prepared mustard

Preheat oven to 350.

Mix the ground beef, applesauce, bread crumbs, onion, eggs, and salt. Spoon into an ungreased loaf pan.

In a small pan combine ketchup, brown sugar, and mustard. Spread over meat loaf.

Bake 1 hour.

Biscuit Mix Cheeseburger Pie

From Home Cooking Magazine

1 pound ground beef
1 cup chopped onion
1/2 tsp salt
1 cup shredded cheese
2 eggs
1/2 cup biscuit mix
1 cup milk

Preheat oven to 400. Spray a 9 inch pie plate with Pam.

Brown ground beef and onion. Drain.

Spread beef/onion mixture in pie dish. Top with cheese.

In a separate bowl mix the eggs, salt, biscuit mix, and milk. Pour over cheese and beef.

Bake 25 minutes.

Italian Meatballs

1 lb ground beef
1 egg
1 cup bread crumbs
1/2 cup milk
2 tsp Parmesan cheese
1/2 tsp Oregano
1 tsp parsley flakes
1 tsp onion salt
1/2 tsp garlic powder

Preheat oven to 350.

Combine ingredients. Shape into meatballs. Bake for 30 minutes turning once. Add to desired spaghetti sauce and heat thoroughly. Serve with pasta.

Crescent Crust Taco Pie

From Home Cooking Magazine

1 pound ground beef
1 envelope taco seasoning
1 package crescent rolls
1 cup crushed tortilla chips
1 8 oz container sour cream
2 cups shredded cheese

Preheat oven to 375. Spray a 9 inch pie pan with Pam.

Brown ground beef and drain. Add taco seasoning and mix together according to package directions.

Place crescent rolls in prepared pan and press together. Bake 15 minutes.

Put half the crushed chips on crust. Spread with ground beef and top with sour cream. Sprinkle with cheese and other half of chips.

Bake 20 minutes.

Homemade Sloppy Joes

Recipe adapted from Terri Lester
1 lb ground beef or ground chicken
3/4 cup ketchup (Can also use 1/2 cup ketchup & 1/2 cup sweet potato puree)
Minced Onion
1 tbls Dry Mustard
1 tbls Sugar
1/2 tbls Cider Vinegar
Salt
Pepper

Brown meat. Add a couple shakes of the minced onion to the meat. Drain. Add remaining ingredients and heat through.

Dutch Oven Lasagna

1-1/2 pounds ground beef
23oz marinara sauce
9oz shredded mozzarella cheese
3 eggs
2-1/4 cups cottage or ricotta cheese
1/4 cup grated Parmesan cheese
16 lasagna noodles
1-1/2 tsp oregano
3/4 cup hot water
Charcoal

Brown the ground beef in the dutch oven. When done drain beef and put in large bowl. In bowl mix beef, marinara sauce. In a separate bowl mix cheese, Parmesan, 3/4 of the mozzarella, egg, & oregano. Break up four lasagna noodles and place in bottom of dutch oven. Spread 1/3 of the meat mixture on top of the noodles. Spread 1/3 the cheese mixture on top of the meat mixture. Repeat process for next two layers. Top with remaining mozzarella. Top with remaining four noodles. Pour the hot water around the edge of the pot. Place the lid on the dutch oven and bake one hour until done using 12 charcoal briquettes under the dutch oven and 12 briquettes on the lid. Check frequently. Rearrange charcoal if there are spots a lot hotter than others.

Meatballs

1 lb ground beef
1/2 cup bread crumbs
1/3 cup minced onions
1/4 cup milk
1 tbls parsley
1 egg
1 tsp salt
1/8 tsp pepper
1/2 tsp Worcestershire sauce
1 bottle chili sauce
1 12oz jar grape jelly

Combine all ingredients but sauce and jelly, mix well. Shape into small meatballs. Lightly grease a large skillet and brown meatballs. Put meatballs in slow cooker.

In a bowl mix grape jelly and chili sauce. Pour over meatballs and stir gently.

Heat on low 4 hours.

***Can also use packaged frozen meatballs***