Charlotte's Kitchen » Beef

Grilled Cheese Mini Meat Loaf Recipe

Char — Thu, 17 Jun 2010 20:35:32 +0000

I was reminded today of this great way make an inexpensive yet delicious alternative to hamburgers. This mini meat loaf recipe is great for camping or backyard cookouts. Give them a try next time you want to change things up at the dinner table.

Ingredients:

1 Pound extra-lean (at least 90%) ground beef

1/4 cup plain bread crumbs

3 Tablespoons ketchup

1 teaspoon onion salt

1/2 teaspoon pepper

1 teaspoon ground red pepper

1 egg

1/2 cup shredded Cheddar cheese (2 oz)

Directions

In large bowl, mix all ingredients.
Pat mixture into an 8-inch square.
Cut into 4 squares.
Slowly cook over medium heat, turning once, until done.

Slow Cooker Beef Barley Soup

Char — Fri, 16 Apr 2010 02:22:23 +0000

If you are a regular reader you already know how much I love soup and slow cooker recipes. The best finds are recipes that combine both and here’s one that we enjoy quite a bit. It’s a great tasting recipe you can put together in the morning and enjoy with a sandwich for supper.

Ingredients

1 1/2 pounds lean boneless beef, cubed
3 Tbs. olive oil
1 tsp salt
1 tsp black pepper
2 tsp garlic powder
1 quart (32 oz) beef broth
6 Cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
1/2 Cup chopped fresh parsley
1 C. uncooked barley
1 tsp dried thyme

Directions

Saute the beef in oil for 5 minutes, or until browned.
Stir in the salt, pepper and garlic powder and mix well.
Place the seasoned meat in a slow cooker.
Add a little water to the skillet and stir to pick up the browned bits. Add to slow cooker.
Add the broth, water, celery, carrots, green onion, parsley, and barley.
Cover and cook on low for 6 to 8 hours until vegetables and barley are tender.
Add thyme just efore serving.

Enjoy!

Beefy Noodle Soup

Char — Thu, 25 Feb 2010 00:31:33 +0000

This soup is like a vegetable soup only with one vegetable!

Ingredients:

1 pound ground beef
1 onion, chopped
1 can (10.5 oz) cream of celery soup
1/2 cup frozen peas
2 cup V-8 juice
1 cup beef bouillon
1/4 teaspoon basil
1/4 teaspoon marjoram
1/2 teaspoon parsley
1/8 teaspoon pepper
1 Bay Leaf
1 cup uncooked noodles (2 oz)

Directions

Brown beef with onions in Dutch oven on medium heat.
Drain off fat.
Stir in soup, peas, V-8 juice, basil marjoram, parsley, pepper and bay leaf.
Heat to boiling; stir in noodles, then reduce heat.
Simmer about 10 minutes, stirring occasionally until noodles are cooked.
Remove bay leaf.

Serves 4

534 Calories, 31 Carbs, 34 Fat, 109 Cholesterol, 1022 Sodium

Barbecue Beef Slow Cooker Style

Char — Fri, 29 Jan 2010 20:13:29 +0000

I’m always on the lookout for a new recipe for my slow cooker. When I found this Beef Barbecue recipe I knew it was going to be a keeper. You’re going to love how easy it is, and how great it tastes. One of the things I really like about it is that you prepare it, let it cook all day, and then finish it off while you are putting together the rest of the meal.

Ingredients
3 pounds beef boneless chuck roast
1 cup barbecue sauce
1/2 cup peach or apricot preserves
1/3 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoons packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns, split

Directions:

Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker.
Mix remaining ingredients except buns; pour over beef.
Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
Remove beef to cutting board. Cut into thin slices; return to cooker.
Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot.
Fill buns with beef mixture.

297 Calories 30 Carbs –Fat –Chol 444 Sodium

Beef and Blue Cheese Wraps

Char — Fri, 16 Jan 2009 11:00:50 +0000

Ingredients:

3 T mayonnaise

1 t Watkins Thyme

2 T yellow mustard

4 8 inch flour tortillas

12 ounces thinly sliced cooked roast beef

1 12 ounce jar roasted red sweet peppers, drained

1/3 cup crumbled blue cheese

4 cups mixed greens

Additional crumbled blue cheese (optional)

Directions:

In bowl combine mayonnaise and thyme. Remove and set aside 1 tablespoon of the mayonnaise mixture. Stir mustard into remaining mayonnaise mixture.

Spread one side of each tortilla with mayonnaise-mustard mixture. Evenly divide roast beef, sweet peppers and blue cheese among each tortilla. Roll; brush with reserved mayonnaise-thyme misture.

In extra large skillet over medium heat lightly brown tortilla wraps about 2 minutes per side. Cut in half. Divide greens among salad sishes. Drizzle olive oil and sprinkle additinal blue cheese; top with halved wraps.

Serves 4.

Taco Casserole

Char — Wed, 15 Oct 2008 11:47:35 +0000

Ingredients:

1 pound lean ground beef

1 medium onion, finely chopped

1 garlic clove, minced

4 ounces portobello mushrooms, coarsely chopped

1 1 ounce package taco seasoning

1/4 t salt

1/8 t Watkins Black Pepper

1 14 ounce can diced tomatoes, undrained

1 8 ounce can tomato sauce

1 4 ounce bag cheese-flavored nacho chips

2 T chopped cilantro

2 cups shredded Cheddar or Mexican-blend cheese

1 3 ounce can French’s Original French Fried Onions

Cilantro sprigs

Directions:

Preheat oven to 350 degrees. Grease a 13 x 9 inch baking dish.

Brown ground beef in a large skillet over medium-high heat. Reduce heat to medium and add onion, garlic and mushrooms; cook until onions are translucent, about 5 minutes, stirring frequently.

Add taco seasoning, salt and pepper; mix well. stir in tomatoes and tomato sauce; simmer, uncovered, 10 minutes. Remove from heat and stir in nacho chips and chopped cilantro. Mix gently, until chips are coated with sauce.

Spoon into baking dish. Sprinkle with Cheddar and French fried onions. Bake 18 to 20 minutes, until lightly browned.

Garnish with cilantro sprigs.

Serves 8

Beef Kebabs with Grilled Asian Slaw

Char — Fri, 15 Aug 2008 11:00:58 +0000

Ingredients:

1 to 1 1/4 pounds boneless beef sirloin steak, cut into 3/4-inch pieces

1 cup teriyaki sauce(recipe below), homemade or store-bought

1 small head green cabbage, tough outer leaves removed

1 bunch green onions

4 rings fresh pineapple

1/4 cup canola oil, plus more for brushing

Directions:

In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat a gas grill to medium-high and oil the grates.

Thread the beef onto skewers. Cut the cabbage in half and remove the core, then cut the halves into quarters. Brush canola oil on the cut sides of the cabbage, the white parts of the onions and the pineapple slices. Then brush oil on the skewered beef.

Grill the beef for 2 minutes per side, turing once or until cooked to your liking. Grill the cabbage, onions and pineapple rings for 2 to 3 minutes or until you have visible grill marks, turning them once with tongs. Bring everything inside.

Chop the onions (include some of the green), the pineapple and the cabbage and combine them in a large serving bowl. Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw and toss it all to blend. Serves 5.

Homemade Teriyaki Sauce

Ingredients:

1/2 cup soy sauce

1/2 cup mirin

2 tablespoons sugar

Directions:

Combine all the ingredients in a saucepan and bring the mixture to a simmer, stirring until the sugar has completely dissolved. Let the sauce cool. Makes 1 cup

Brushfire Burgers with Smoky Jalapeno Topping

Char — Fri, 18 Jul 2008 11:00:41 +0000

Ingredients:

2 pounds lean ground beef

4 green onion, chopped (1/4 cup)

4 teaspoons Watkins Meat Magic

1 teaspoon Watkins Cilantro

1/2 teaspoon Watkins Sage

1/2 teaspoon Watkins Onion & Garlic Pepper

1/2 teaspoon Watkins Seasoning Salt

8 hamburger buns

1 avocado, sliced

Topping:

3/4 cup mayonnaise

1/4 cup prepared mustard

2 teaspoons Watkins Chipotle Liquid Spice

Directions:

Combine topping ingredients; refrigerate at least 30 minutes to allow flavors to develop.

Preheat grill to medium heat. Combine all burger ingredients in a large bowl and form into 8 patties about 3/4 inch thick. Grill about 15 minutes, turning once, or until desired doneness is reached. Serve on buns with topping and slices of avocado (or offer Watkins Steak Sauce to guests who prefer a condiment other than mayonnaise).

Asian Turkey Burgers

Char — Fri, 04 Jul 2008 11:00:36 +0000

Ingredients:

1 1/2 pounds lean ground turkey

1 small onion, very finely chopped

1 large egg, lightly beaten

1 cup panko (Japanese-style bread crumbs)

1/4 cup freshly chopped cilantro

2 tablespoons freshly chopped parsley

2 tablespoons sesame oil

1 tablespoon sesame seeds

2 teaspoons red chili paste

1 green onion, chopped

1 1/4 teaspoon coarse salt

1/4 teaspoon Watkins Pepper

Directions:

Mix together the turkey, onion, egg, panko, cilantro, parsley, sesame oil, sesame seeds, chili paste and green onion in a large bowl until well combined. Add the salt and pepper; or more to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet.)

Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center; so that you end up with a flat evenly cooked burger. Refrigerate the patties until the grill is ready.

Prepare a charcoal fire or a gas grill to medium-hot. Wipe the rack with canola oil and lay the burgers on it indentation-side up. Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes. Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear), another 5 to 7 minutes.

Savory Mediterranean Turkey Burgers

Char — Thu, 03 Jul 2008 11:00:46 +0000

Ingredients:

1 1/2 pounds lean ground turkey

1 medium-size firm Bosc pear, peeled, cored and coarsely grated

1 egg, lightly beaten

1 cup panko (Japanese-style bread crumbs)

1/4 cup fresh flat-leaf parsley, chopped

2 cloves garlic, very finely minced

1 1/2 teaspoons fresh sage, finely chopped

1 1/2 teaspoons rosemary leaves, finely chopped

1/4 teaspoon Watkins Allspice

1 teaspoon coarse salt

1/4 teaspoon Watkins Pepper

Directions:

Mix together the turkey, pear, egg, panko, parsley, garlic, sage, rosemary, and allspice in a large bowl until well combined. Add the salt and pepper, or more to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet.)

Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to creat a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger. Refrigerate the patties until the grill is ready.