Beef

Bacon Cheeseburger Grits

Bacon Cheeseburger Grits

While I was thinking about all those burgers for the Burger Bash a good casserole came to mind. My family always requests cheese grits when we get together for a special meal such as brisket or barbecue. When I get into a mode it seems to flow. Then I hit a dry spell and nothing good is developed for a while.

Bacon Cheeseburger Grits

(more…)

Grilled Cheese Green Chile Burger-Where’s the Beef?

Where’s the beef?  Remember that line from the old Wendy’s commercials on tv?  Everybody was saying it.  I’m not really sure what that was referring to.  But I think it was the little lady who said it that caught our attention.  Anyway – I liked beef then and I like it now.  I just don’t eat it very often.  Not nearly as often as chicken and certainly more than fish.

Savannah picked beef as our topic for Saturday Dishes this week, so I dutifully followed her suggestion and made a Grilled Cheese Green Chile Burger on Grilled Toast.  If I’m gonna make it beef it might as well have every other flavor I enjoy too.  Now this can be made with ground turkey or chicken and still have all the flavors.  Not me, oh no!  Beef it will be and it was good!  Not the most original beef dish, but my favorite!  What’s yours?

Grilled Cheese Green Chile Burger

I got a new Le Creuset Red Skinny Grill for my birthday.  I love this.  It is just the right size for a small serving.  The wind was blowing at 50+mph when I made these, so no way would I do them on the outside grill.  It worked great.

Grilled Burger

Grilled Cheese Green Chile Burger

Then add the toppings and you’re ready to eat.  Steak fries would be good too.(In my dreams!)  Ok, so you can’t see the beef too well because I like all the toppings just as well as the beef.  Green chiles and avocado especially.   I don’t care for too much lettuce on my burgers unless it is finely shredded and on top of a Whataburger.

Come on over to Saturday dishes and share your favorite beef dish.

Saturday Dishes

Spice Up for Spring-Green Enchilada Casserole

All the way home from work I was thinking about Mexican food.  I never got over in a lane where I could turn into any place to get it to take home.  So I had to make my own.

For some reason I bought some flour tortillas the other day while I was shopping.  I think I was intending on a chicken taco salad with the shell baked in some new tortilla bowl molds I bought.  (Another day!)  In the pantry I had all the fixings I needed to make my own Mexican flavored dinner.

When I get hungry for the taste of enchiladas nothing else will do.  All I had were flour tortillas.  I could make burritos or enchiladas; however I settled on this little casserole which now has provided plenty of leftovers.  I don’t usually use refried beans, but these also have the flavor or nachos with the beans.  So I have technically taken care of 2 hankerings I might have.

I used to make Nachos Grande on Sunday night.  A little labor intensive, but so well worth the taste.  Tostada chips spread with the beans (individually), topped with browned ground meat, green chiles, onions, tomatoes and cheese.  Broil until the cheese bubbles and eat them fast while they are still warm.  Andy would warm up the leftovers in the microwave.  That didn’t appeal to me.

I like the taste of raw onions on my enchiladas.  If you don’t, you can brown the onions with the ground meat.

Green Enchilada Casserole

Yo! Philly Cheesesteaks

I love bread. I think I’ve said this before.  I had this roll and had to do something with it.  I could have put it in the freezer to make bread crumbs with.  Then I would have ended up deciding it was too dried out and thrown it away.  So the red peppers, onions and small flank steak just spoke to me calling out, “sandwich”.

My oldest daughter lived in Philadelphia for a long time.  When I went to visit the beautiful landscape, historic sites and wonderful shopping were highlights.  But the Philly Cheesesteak sandwich was the best!  I think it is the bread.  Nothing in Texas can compare to the bread.  As far as a sandwich is concerned, we do have delicious beef and of course our Tex-Mexican food can’t be beat.

Philly Cheesesteak

This is a quick fix meal.  I served the sandwich with a few frozen sweet potato fries I put in the broiler while I made the sandwich.  But a big batch of French fries is how I remember them from PA.   Enjoy!   It was one of the best I’ve had in a while.

 

If you haven’t had a chance come join the party.

Recipes and Ramblins with the Tumbleweed Contessa

Super Bowl of Chili

Are you ready for some football? If not, at least some football watchin’ food? I watch the game for the scores because I have to know that for a project at work I’m not allowed to talk about. I plan for the game for the food and my little project.

Chili

I secretly make chili all year long trying to find the best tasting recipe for this little challenge our family has each year and the cook-off we have at work. I’m not competitive or anything like that.

I have tweaked this one just a few times. I think I got it pretty good tastin’. Enjoy the party and the game!

Be sure to check out the all week party that we have for the Super Bowl.  There is some great stuff going on there.

2013 Superbowl and Chili

BBQ Wrapped Lil’ Smokies

I love bread.  There, I’ve said it.  That being said whenever there is a celebration some kind of bread sneaks into the menu.  Now for the Super Bowl I could come up with a long list of bread related food.  Carbs and football go together.

When I picked up this package of Lil’ Smokies I wasn’t quite sure what to do with them.  I have a bar-b-que sauce that they can simmer in and be eaten alone.  Boring.  Then I came to the Pillsbury Crescent Rolls in the can.  You know, the kind you unroll and make all kinds of wonderful sweet and savory food items with?  I can’t remember the last time I baked them as they were originally intended.

This meets most of the requirements for good food.  One is bread; two is savory sausage, and three is salty sweet bar-b-que sauce.

BBQ Wrapped Lil' Smokies

I still wanted a little bar-b-que sauce too. What to do?  I unrolled the crescents and cut the little sausages in half.  Next I spread my favorite bar-b-que sauce (from Rudy’s) on the piece of dough.  I used a pizza cutter to cut each crescent into thirds (long narrow strips) from wide end to point and rolled a piece of sausage in each third.  I began at the wide end and rolled to the point.  Placed them(point down) on a lightly greased baking sheet and baked them for 15 minutes at 350°.

The sauce sort of gets all over the dough and your fingers as you roll.  I sprinkled a little freshly ground black pepper over them before I baked them.  I will serve them with a little sauce to dip them in just in case it is needed.

What are you fixin’ for the Super Bowl?  Do you care who wins?  Or is the food most important? Come share your stuff at my party.

Tumbleweed Contessa Superbowl and Chili Party

 

Nacho Burger

Someone on Facebook asked, “What are you planning for your Super Bowl eats?” I replied, “A burger and some decadent dip/chip.” Then I started thinking what my choices would be? Nachos are such a good flavor combination to me. Salty chips, cheese, onions, tomatoes, beans and sour cream if you like it. Not my favorite.

When my son lived at home we would have Super Nachos for Sunday supper on occasion. I would spread refried beans on tostado chips, Then brown some ground meat with a taco or fajita seasoning. Drain it and sprinkle it on top of the chips. Load on the grated cheese or jarred queso sauce with onions and tomatoes. They had to be eaten hot out of the broiler. They were so good.

So I have combined my favorite flavors into a burger (without the bun for me). This takes care of a burger and dip/chip choice. Good eats! Good food! Good luck with the team of your choice.

Nacho Burger

Make sure you stop by my Superbowl/Chili party this week to share your ideas and see what others have shared.Tumbleweed Contessa Superbowl and Chili Party

Taco Bowls

I get really hungry for all things Mexican in flavor.  Enchiladas are far too messy to make for one person.  Eating out is not a good idea.  Besides it is too cold to be ducking in and out of the car when I could be home where it is warm.  This little bite of salad has all the good flavor combinations.  Corn tortillas, baked not fried.  Well seasoned taco meat, refried beans, fresh lettuce and tomatoes, cheese, sour cream and hot spicy salsa.  That about covers what I was craving and it didn’t take any longer than going through the takeout line at Taco Bell!  I would have liked some cilantro but not enough to go back to the store.  It does add a delicious flavor.   Give it a try with your favorite toppings.

 

Ingredients

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://beta.tumbleweedcontessa.com/taco-bowls/

Ingredients

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://beta.tumbleweedcontessa.com/taco-bowls/

Ingredients

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://beta.tumbleweedcontessa.com/taco-bowls/

Stuffed Peppers and Skillet Roasted Eggplant

I was hungry for a meal I would have made my family – way long time ago.  I had a bell pepper and some ground meat and an eggplant.  Two out of three were healthy, so I decided to proceed.  I didn’t want to use the oven and wait.  I decided to try stuffed bell peppers in a deep wok pan and the eggplant in a skillet.  I got those good flavors I was thinking about, but a little quicker and in a much smaller portion.  When my family was all at home, I made a lot of food.  It has taken me years to whittle down my portions.  Some things don’t taste as good unless I make them in volume to feed five.

We didn’t eat leftovers back then.  Hank didn’t like those, unless it was a ham.  Later on Andy would eat leftover casseroles or anything he could put on a flour tortilla and warm up in the microwave.  I eat leftover in almost any fashion.  Until I get tired of it.

I still make Spicy Spaghetti Sauce and lasagna to feed an army and Vegetable Soup or Chicken Soup is down to about 5-6 servings now.  Those are always good to have on hand.

This meal was good for two meals for me.  Perfect, so I could get home from walking, take care of a few chores and warm up dinner before Grey’s Anatomy started. Your peppers will be tender and the rice and meat will have that good pepper flavor too.

Be sure to check out some updates from my new friends over at New Friend Friday this week.

Tex Mex Ravioli…the good old days

I am into full January swing now, cleaning out closets, organizing everything and eating healthy again.  I long for the good old days of November and December when I could eat what I wanted without remorse because, “it’s the holidays!”  Alas…I’ll feel better once this becomes routine.  Its the right thing to do and I’ll feel better and energized for gardening.

In the meantime, I do have my pictures to ramble through now that I am blogging.  Even though I posted a million cookie recipes I did actually cook dinner those months too.  So, now I can share with you and live through the memories of that good food!

I have a not so secret addiction to new kitchen gadgets and while I was out doing my Christmas shopping, I occasionally came across a deal to good to pass up.  Such was the case with my new ravioli stamp.  It was on sale at Sur La Table.  You know they have good stuff there.  So, while I was picking up gifts this fell into my basket.  I had to get home and try it out. Silly thing that I am, I didn’t buy a pasta roller though.  Never you worry, Tyler Florence pasta recipe rolled out great with just a rolling-pin.  I really didn’t want Italian though.  I was more in the mood for enchiladas….and…  VOILA!  Tex Mex Ravioli.  It was delicious!  Hope you enjoy it.

Sharing with:
Inside BruCrew Life Growing HomeLove Bakes Good CakesBack for SecondsLil\'Luna  HungryLittleGirlAdorned From AboveWhite Lights on WednesdaysPhotobucketMiz Helen’s Country Cottage What's cooking, love?