Skillet Cheeseburger Pizza

Simple and family friendly!  From Food and Drink Holiday 2015


1 tbsp plus 2 tsp olive oil
250 g lean ground beef
1 garlic clove, minced
1 small cooking onion, diced
1/4 tsp salt
1/4 tsp black pepper
2 tbsp mayonnaise
2 tsp relish
Half a 1 lb (500 g) ball raw pizza dough, find it in the bakery section at the supermarket, room temperature
1 tsp sesame seeds
1 large sour dill pickle, sliced
1 cup sharp cheddar cheese, shredded
2 cups iceberg lettuce, shredded
1 medium tomato, cored and diced

1. Preheat oven to 450F
2. In a frying pan over medium heat, heat 1 tbsp oil and add ground beef, garlic, onion, salt and pepper.  Cook, stirring often, for 5 to 7 minutes, or until juices run clear.  Drain off any liquid, set aside.
3. In a small bowl, mix together mayonnaise with ketchup and relish.  This is your Special sauce.
4. Oil an 8 inch cast iron skillet with remaining 2 tsp of olive oil.  Roll dough out to about a 10 inch round on a lightly floured surface and transfer to skillet.  Flip dough over in skillet os that both sides of dough are oiled.  Sprinkle with sesame seeds and gently press dough evenly in skillet so that it rises slightly up to the sides of the pan.  Bake in preheated oven for 5 minutes.
5. Remove par baked pizza from oven and spread with special sauce.  Top evenly with sliced pickle, ground beef and fine ally shredded cheddar.
6. Bake for 15 minutes more or until pizza is cooked through and cheese is melted and slightly browned.  Run a knife around the edges of skillet to be sure its not sticking.  Top with cool shredded lettuce and chopped tomato.  Slice and serve at once. 

Serves 4

Beef and Mushroom Casserole

An easy dinner casserole.

1 lb lean ground beef
1 medium chopped onion
1/4 cup diced green pepper
1/4 cup diced red pepper
1 tbsp butter
1/4 tsp pepper
1 cup mushrooms
1 cup green peas
1 can mushroom soup
1 cup shredded cheddar cheese

Melt butter in a large frying pan.  Add beef, onion and peppers.  Cook until beef browns.   Stir occasionally.  Add salt, pepper, mushrooms, peas, soup and 2/3 cup cheddar cheese; heat.  Spoon into 8 cup casserole; top with remaining cheese.  Bake at 350F for 40 minutes.  Serve with rice.

Porcupines

A great freezer meal.

500 g ground beef
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1/4 cup long grain rice
284 ml condensed tomato soup
284 ml water

In medium size bowl mix meat, onion, salt, pepper and rice together well.  Shape into 25 meatballs.  Arrange evenly in square baking dish.

Combine soup and water.  Pour over meatballs.  Cover.  Bake in 350 F oven for 1 hour or until rice is cooked.  Serves 4.

Chinese Hekka

Adapted from Company’s Coming cookbook..this is an easy and quick dinner that everybody enjoys.

575 g Ground Beef
1 1/4 cups chopped onion
2 tbsp olive oil
2 cups grated cabbage
2 cups grated carrots
2 cups sliced celery
1/4 cup soy sauce
1/2 cup water

Heat oil in frying pan and when hot add beef and onion.  Brown beef, stirring to break up large pieces. Drain off fat and discard.  Remove from heat.

Add cabbage, carrots and celery to pan.  Mix together soy sauce and water and add to pan.  Scrape into 1.5 Litre casserole.  Cover.  Bake 350F oven for 45 minutes.  Serves 6

Hamburger Casserole

From Company’s Coming..a simple family dinner.

2 cups cooked small egg noodles
500 g ground beef
1 tbsp cooking oil
1 cup chopped onion
1/4 tsp garlic powder
2 x 213 ml tomato sauce
1 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup cottage cheese
1 cup grated mozzarella cheese

• Prepare noodles as directed on package.  Drain.  Measure.  Spread in bottom of 1.5 L casserole.
• Scramble fry beef in cooking oil until brown.  Drain and discard fat.
• Add onion, garlic, tomato sauce, salt and pepper to meat.  Simmer gently for 15 minutes.  Pour over noodles in casserole.
• Spread sour cream over meat, meaning a smooth level surface.
• Spoon cottage cheese over top.
• Layer cheese over top to cover completely.  Bake uncovered in 350F oven for 30 minutes until bubbly.  Serves 6 to 8.

Hong Kong Meatballs

A different take on meatballs for the family.

1 lb ground beef
1/4 cup fine dry bread crumbs
1/4 tsp salt
Dash pepper
1 tbsp salad oil
2 cups sliced mushrooms
1 pkg onion sup mix
3 cups water
1 cup rice
2 tbsp soya sauce
1 cup sliced celery

Combine beef, bread crumbs, salt and pepper.  Shape into tiny meatballs, about 30.  Brown meatballs in oil.  Pour off fat.  Add remaining ingredients, except celery.  Cover and cook at 20F for 25 minutes.  Add celery and cover.  Cook an additional 15 minutes.  Serves 4.

Sweet and Sour Meatballs

The carnivores in my family love these kinds of recipes, serve with rice or a mashed potato.

1 lb ground beef
3/4 cup diced celery
1/4 cup chopped almonds
1/2 tsp salt
2 tbsp minced onion
2 eggs

Sauce:
1/4 cup sugar
3 tbsp cornstarch
1 cup boiling water
2 chicken bouillon cubes
1/4 cup vinegar
2 tbsp soya sauce
1/2 cup pineapple juice
1/2 cup green pepper, cut in strips
1 cup pineapple chunks

Mix first 6 ingredients.  Make meatballs.  Fry for 20 minutes.  Mix sugar and cornstarch.  Dissolve chicken cubes in 1 cup boiling water.  Stir in cornstarch.  Add vinegar, soya, pineapple juice and chunks.  Cook until smooth.  Pour over meatballs; simmer 15 minutes.  SErve with rice.

Serves 6

Hamburger Casserole

From Company's Coming Casseroles, this is a simple and family friendly recipe.

2 cups cooked small egg noodles
500 g ground beef
1 tbsp vegetable oil
1 cup chopped onion
1/4 tsp garlic powder or minced garlic clove
2 x 213 ml tomato sauce
1 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup cottage cheese
1 cup grated mozzarella cheese

1. Prepare noodles as directed on package.  Drain.  Measure.  Spread in bottom of 1.5 L casserole.
2. Scramble-fry beef in cooking oil until brown.  Drain and discard fat.
3. Add onion, garlic tomato sauce, salt and pepper to meat.  Simmer gently for 15 minutes.  Pour over noodles in casserole.
4. Spread sour cream over meat, making a smooth, level surface
5. Spoon cottage cheese over top.
6. Layer cheese over top to cover completely.  Bake uncovered in 350F oven for 30 minutes until bubbly.

Serves 6 to 8

Curried Hash

A nice curry dish that is simple to make.  Serve this over rice or noodles.

1 tbsp canola oil
600g ground beef - lean
3/4 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
3 tbsp flour
2 cups milk
1 tsp curry powder

1. Heat oil in frying pan over medium heat on stovetop.  Brown ground beef and onion, stirring frequently to break up. Sprinkle with salt, pepper and basil.
2. Stir in flour until well mixed with meat mixture.  Add milk all at once.  Stir as it boils and thickens.  Stir in curry powder.  Add more liquid if needed.  Serve over desired rice or noodles with fresh vegetables on the side.

Beef Dairy Casserole

The family loved this one!  From Company's Coming.

500 g Ground Beef
1/2 cup chopped onion
1 tbsp cooking oil
1/2 cup milk
250 g cream cheese, softened
284 ml condensed cream of mushroom soup
1 1/2 cups kernel corn
1/4 cup chopped pimiento
2 cups cooked noodles
1 1/2 tsp salt
1/4 tsp pepper

Combine beef, onion and cooking oil in frying pan.  Scramble fry until meat is browned.  Drain off any fat.  Spoon meat into 2.5 litre casserole.  Set aside.

Combine milk with cheese in medium size bowl.  Blend on low until smooth with hand mixer.

Add soup, corn, pimiento, nootles salt and pepper to milk and cheese mixture.  Stir.  Pour all into casserole, stirring to distribute through meat.  Bake in 350 F oven for 40 minutes.

Serves 4

Beef and Corn Bake

This is extremely easy and family friendly.  I browned the beef and cooked the onion in my cast iron pan, added the ingredients and the popped it in the oven.

1 tbsp cooking oil
1 kg ground beef
1 onion, chopped finely
1 1/2 cups frozen corn
2 x 284 ml condensed tomato soup
1/2 tsp ground pepper
1 tbsp ketchup
2 cups cooked noodles (I like the swirly ones)
2 cups grated cheddar cheese

Place oil in pan and heat over medium heat.  Add onion and cook until soft.  Add ground beef, stirring to break up meat as it browns.  Drain off and discard fat.  Add corn soup, pepper and ketchup.  Stir to mix with meat.

Prepare noodles according to package directions.  Drain.  Combine with all ingredients in pan.  If pan is ovenproof sprinkle grated cheese on top and bake at 350F for 45 minutes.  If pan is not ovenproof, place in a casserole, sprinkle with cheese and bake.

Serves 6 to 8

Beef and Sausage Lasagna

This is a fantastic recipe…it takes some time as do most lasagna's…but it is worth it.

500g sweet Italian sausage
500 g lean ground beef
1/2 cup chopped onions
2 cloves garlic chopped
1 (28oz) can crushed tomatoes
2 cups spaghetti sauce
2 (6oz) cans tomato paste
1/2 cup water
2 tbsp Italian Seasoning
23 oz smooth ricotta cheese
1/2 tsp grated nutmeg
1 egg
500 g shredded mozzarella cheese
1 cup grated parmesan cheese
12 lasagna noodles

1. Brown beef, sausage, onions and garlic in a pot until they are no longer pink over medium heat.  Drain grease.
2. Add crushed tomatoes, spaghetti sauce, tomato paste, 1/2 cup water and stir into meat.
3. Add Italian Seasoning
4. Cover pot and let meat sauce simmer on low for approx 1 hour.
5. Soak 12 lasagna noodles in hot tap water for 15 minutes.
6. While noodles are soaking put ricotta cheese and nutmeg in bowl and mix.  Add egg. Sprinkle with additional Italian Seasoning if desired.  Mix with spoon.
7. Now build lasagna layers.
1. Use a 9x 13 inch baking pan
2. Spread 2 cups of meat sauce on the bottom of the pan.
3. Remove lasagna noodles out of the water bath.  Shake water off wet noodles.
4. Lay 6 noodles across the layer of sauce.
5. Spread half of the ricotta cheese mixture over the layer of noodles.
6. Spread 1/2 of the mozzarella cheese over the ricotta layer.
7. Sprinkle half of the Parmesan cheese over the mozzarella layer
8. Spread 2 cups of the meat sauce over the cheese layer
9. Lay down the next layer of noodles.
10. Spread the remaining ricotta mixture over noodles
11. Spread the mozzarella and Parmesan cheese saving some cheese for the top of the lasagna
12. Put the last layer of meat sauce on the cheese
13. Sprinkle the remaining cheese on top
8. Cover with foil and bake in preheated oven for 25 minutes at 350F.
9. Remove foil and bake uncovered for another 25 minutes.
10. Remove from oven and allow to cool for approximately 15 minutes.

The Ultimate Lasagna

Got this recipe from Canadian Living Magazine…a really yummy family friendly recipe.  Like any lasagna it takes some time to prepare…but it is worth it.  I like that this recipe doesn't just use a commercially made tomato sauce but prepares one from tomato paste and diced tomatoes.  Fresh garden tomatoes could be used instead of the canned if you have them available.

12 lasagna noodles
1 tub (475 g) extra smooth ricotta cheese
1 cup grated Parmesan cheese
1 egg
1/2 cup chopped fresh basil
1 clove garlic, minced
1/4 tsp each salt and pepper
4 1/2 cups shredded mozzarella cheese

TOMATO MEAT SAUCE:
2 tbsp olive oil
2 onions, diced
1 rib celery, diced
1 carrot, diced
4 cloves garlic minced
2 cans each (156 ml) tomato paste
675 g lean ground beef
2 cans diced tomatoes (each 796 ml)
1 cup red wine
2 bay leaves
2 tsp dried oregano
1 tsp salt
3/4 tsp pepper

• In Dutch oven or heavy bottomed pan, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally, until softened, about 5 minutes.  Stir in tomato paste.  Add beef; cook, breaking up with spoon, until no longer pink, about 5 minutes.  Add tomatoes, wine, bay leaves oregano, salt and pepper; reduce heat and simmer, stirring occasionally, until slightly thickened, about 40 minutes.  Discard bay leaves.  (Make ahead; let cool for 30 minutes.  Refrigerate in airtight container for up to 3 days.)
• Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente.  Drain; lay noodles, without touching, in single layer on tea towel. ** I always make a couple extra…mostly because I usually end up breaking or destroying one or two of them.
• Stir together ricotta, Parmesan cheese, egg, basil, garlic, salt and pepper.  **make sure you use the extra smooth ricotta for this and don't buy the pretend Parmesan..I know it is cheaper but it doesn't work as well as the real stuff.
• Set aside 1 1/2 cups of the meat sauce.  In 13 x 9 inch baking dish, spread one third of the remaining meat sauce.  Arrange 3 noodles over top; sprinkle with 1 1/2 cups of the mozzarella cheese.  Top with half of the remaining meat sauce, 3 noodles, ricotta mixture, 3 noodles, remaining meat sauce, then 3 noodles.  Top with reserved meat sauce, then remaining mozzarella cheese. (Make ahead; cover with plastic wrap and refrigerate for up to 3 days.  Unwrap before baking.)
• Cover with foil.  Bake in 375F oven for 45 minutes.  Uncover and bake until cheese is golden, about 15 minutes.  Loosely cover with foil; let stand for 30 minutes before serving.

Meat Loaf Classic

This is so easy and a family pleaser!  Serve with a salad or some mashed potatoes depending on your preference.

700g Ground Beef
1 beaten egg
3/4 cup milk
3/4 cup rolled oats
1 tbsp Dry onion flakes
1 tsp parsley flakes
1 tsp worcestershire sauce
1 1/2 tsp salt
1/4 tsp pepper
1 cup grated medium cheddar cheese
4 tbsp ketchup

Put first 9 ingredients into large bowl.  Mix well.  Pack half into loaf pan 9 x 5 x 3 inches.

Spread grated cheese over meat.
Put second half of meat mixture over cheese.  Flatten top.

Spread ketchup over top of loaf.

Bake uncovered in 350F oven for 1 1/4 to 1 1/2 hours.  Serves 6 to 8.

Shepherd's Pie

A traditional dinner that is easy and the kids will eat.

1 lb hamburger
1 can cream style corn
2 small garlic cloves
5 medium potatoes
1 tbsp butter
1/4 cup milk
1 cup grated cheddar cheese
1 onion, chopped

Put hamburger in frying pan and cook over medium heat.  Drain fat and when browned mix in cream corn and 1 garlic (crushed).  Simmer for 3 to 5 minutes.  Pour into a 9 x 12 inch pan.  Peel potatoes and cut in quarters.  Place in a pot of boiling water and boil until well cooked.  Drain water and mash potatoes with milk, butter and 1 crushed garlic clove.  Spread over meat mixture.  Sprinkle grated cheese over potatoes.  Place in oven at 350 F for 10 minutes.

The Ooh-La-La Burger

This is fantastic, anytime you add sauteed onions and mushrooms to a hamburger you make magic.  But add some red wine to the onions and ooh-la-la!  The French Bread is fun...but experiment with what you like.  I would stay away from an Onion Bun though - I think it would overpower the onions and mushrooms.

RED WINE CARMELIZED ONIONS
1 tbsp olive oil
1 sweet onion, thinly sliced
1/4 tsp each kosher salt and black pepper
1/4 cup red wine
1 tbsp packed brown sugar

SAUTEED MUSHROOMS
2 tbsp olive
250 g button mushrooms, thinly sliced
1/4 tsp each kosher salt and black pepper
1 clove garlic, minced
1/2 tsp finely chopped fresh thyme

BURGERS
750g medium ground beef (I used lean)
1/4 cup finely chopped shallot
3 tbsp finely chopped fresh tarragon
2 tbsp grainy Dijon mustard
2 cloves garlic, minced
1/2 tsp each kosher salt and black pepper
125 g brie cheese, thinly sliced
8 slices French Bread (not baguette)
Grainy Dijon mustard to taste
2 cups lightly packed washed and dried mache (lambs lettuce) (or baby spinach if you prefer)

Curried Meatball Bake with Hercule De Charlevoix Cheese

If you can't find this specialty cheese, just use your favourite, something a little milder and smoked works well to balance the curry.

MEATBALLS
250 g ground pork
150 g ground beef
1/3 cup fresh bread crumbs
2 tsp garam masala
1 tbsp chopped coriander stems
1 green chili, deseeded and finely chopped
2 tsp minced garlic
1 tbsp grated lemon rind
1/2 tsp salt
1 tbsp olive oil

THAI CURRY TOMATO Sauce
1 medium red onion, finely sliced
 2 tbsp coriander stems, finely chopped
 2 green chilies, deseeded and finely chopped
2 tbsp ginger, finely diced
 1 tsp minced garlic
2 tsp garam masala
1 tbsp fresh lime juice
1 can diced tomatoes
1/2 cup tomato paste
2 tbsp maple syrup
2 tbsp soy sauce
1/2 cup dried cranberries, or dried cherries

500g rigatoni
210 g Hercule de Charlevoix or Gruyere (2 1/2 cups grated)

GARNISH
1 or 2 tbsp dried cranberries or dried cherries
1 bunch fresh coriander

1. Combine all meatball ingredients (except oil) in a bowl using your hands until well mixed.  Form into small 1 inch balls; you should have approximately 25 meatballs.
2. Heat oil in a wide, deep skillet over medium high heat.  Add meatballs in a single layer, and brown on all sides for about 5 to 6 minutes, turning as necessary, until just cooked through.  They will finish cooking in the oven.  Set aside on paper towel to drain.
3. In the same skillet, drain excess fat, add the onions over medium heat and sweat until soft, about 3 minutes.  Add coriander stems, chilies, ginger, garlic, garam masala and lime juice and cook for about 2 minutes or until ginger is softened.  Add diced tomatoes and tomato paste, bring to a simmer and cook for 5 minutes, stirring occasionally, to meld the flavours.  Add the maple syrup, soy sauce and dried cranberries and simmer 5 moreminutes or until flavours are well combined.  Set aside.
4. Preheat oven to 425F.
5. Cook pasta in boiling, salted water for 8 to 9 minutes until al dente or as package directions.  Drain and return to pot.  Mix pasta and sauce and then stir in the meatballs.  Combine will and then add 1 cup grated cheese.
6. Pour into greased 9 x 13 inch casserole dish and smooth down trying to ensure meatballs are spread evenly throughout.  Top with remaining 1 1/2 cups cheese.  Sprinkle with dried cranberries and bake for 10 to 12 minutes or until top is crisp and cheese is bubbling.  Garnish each serving with a tangle of fresh coriander leaves.

Spinach Meatballs

Want to get some veggies into your kids - these work well!

Freeze uncooked meatballs for a quick meal during the week.  You can cook them from frozen.

1 1/2 lb - 675 g lean ground beef or turkey
1 pkg chopped frozen spinach, thawed
1 slice whole wheat bread, chopped into crumbs
1/2 cup grated Parmesan
1 egg
1 tbsp ground flax seed
salt and pepper

1. Put all the ingredients into a large bowl, season and mix it all together by hand without overworking the mixture.
2. Preheat the oven to 400 F
3. Roll the meat mixture into walnut sized balls and place them on a rimmed baking sheet. 
4. Bake for 10-15 minutes, or until cooked through.  Alternatively cook the meatballs in a heavy skillet drizzled with canola or olive oil and set over medium high heat.

Use for spaghetti and meatballs - delicious!

Big Batch Lasagna

A great lasagna that freezes well - make two - freeze one!

2 medium onions, chopped
4 to 6 cloves garlic, squished
2 lb (1kg) lean ground beef or ground turkey
2 carrots, diced
2 cups sliced fresh mushrooms (optional)
2 cans crushed tomatoes
2 cups water
2 tsp crumbled dried oregano
1 tsp salt
1/2 tsp pepper
two containers (475g) ricotta cheese
4 eggs
2 tbsp chopped fresh parsley
30 no-boil, oven ready lasagna noodles
6 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese

Grease two 9 x 13 in baking pans.  Use foil for the one you will freeze.

To make the sauce, in a large pot, combine the onions, garlic and ground beef or turkey.  Place over medium heat and cook, stirring to break up lumps, until the meat is no longer pink.  Add the carrots and mushrooms, and cook 5 minutes longer.  Add the crushed tomatoes, water, oregano, salt and pepper.  Cover and cook, stirring once in a while, for 15 minutes, or until carrots are tender.

Mix together ricotta, eggs and parsley in a small bowl.  Spread about 1 cup of the meat sauce on the bottom of each baking dish, it will be a thin layer.  Arrange the lasagna noodles over the sauce to cover the entire bottom of the baking dish. You may need to break a few to make it fit - that is fine - kind of like making your own puzzle!  Cover the noodle layer in each pan with 2 cups of meat sauce.  Spoon about 1/4 of the ricotta mixture on top of the sauce in each pan, dropping it by small spoonfuls so that it is evenly covered.  Sprinkle with 1 cup of the mozzarella cheese in each pan.

Add another layer of noodles, topped with 2 cups meat sauce in each pan, all the remaining ricotta mixture and 1 cup mozzarella per pan.

Finally arrange a third layer of lasagna noodles on top of each pan, top with the remaining meat sauce, dividing it evenly between the pans, and sprinkle with the remaining mozzarella.  Finish with all of the grated Parmesan.

To bake fresh, cover loosely with foil that has been lightly sprayed with non stick vegetable oil spray.  Bake in preheated 350F oven for 30 minutes.  Remove foil and continue to bake for an additional 15 minutes, or until the sauce is bubbling and the noodles are tender when poked with a knife.

To freeze, cool the unbaked lasagna completely, then cover tightly with foil, label and freeze.  To serve, don't defrost; place the covered frozen dish in a preheated 350F oven and bake 45 min.  Uncover and continue baking for 55 minutes to 1 hour or until sauce is bubbling and the lasagna is hot in the middle.