Spaghetti Squash Mexican Casserole

So last year, we grew spaghetti squash in our garden. It was a good decision. (Do you know how much spaghetti squash costs at the grocery???? Too much, I tell you. Too much.)

But! What to do with all of this squash? Sometimes I roast it, cut it in half (across, not long-ways like you normally see it - this way you get long strands of spaghetti, not short stubby pieces), and then, after I scrape it out of the skin, I spread it on a baking sheet, sprinkle it with salt, pepper, garlic powder & olive oil and broil it until it's starting to brown. Then spoon meat sauce over it. Delicious.

But other times, I make this Mexican casserole. We all love it. If we're doing a Whole30, I make it as is. If we're not, I sprinkle cheese on top toward the end of baking and then serve it with sour cream. Either way, I always serve it with a jar of pickled jalapenos. My kids skip those but love the casserole.

Spaghetti Squash Mexican Casserole
Adapted from My Heart Beets

1 lb ground beef
1 sweet onion, diced
6 cloves garlic, minced
1 green bell pepper, diced
1 tsp dried oregano
1 tsp paprika
1 T cumin
1 tsp dried thyme
1/2 tsp turmeric
1 T chili powder
1 1/2 tsp salt
1/2 tsp pepper
15 oz can petite diced tomatoes
1 spaghetti squash, roasted until tender and seeds removed, strands separated from skin with a fork
1 egg, beaten
Optional: Mexican blend shredded cheese (sprinkle on top at the end of baking until just melted)
For serving: chopped cilantro, sour cream, lime wedges, pickled sliced jalapenos

In a large pot, brown the beef, onion, garlic and bell pepper. Stir and crumble until cooked through. If it seems greasy, drain the grease. Add the spices/seasonings and stir around to mix thoroughly. Stir in the tomatoes (juice and all) and the spaghetti squash strands. Stir in the egg, mix completely, and pour into a 9x13 casserole dish. Bake at 350 degrees until hot and cooked through, about 45 minutes.

Tex-Mex Fried Rice

It's summer and I am thankful for that. I love having my kids home with me! It's wild and crazy and loud (did I mention that it's loud?) and dirty and messy but it's fun. We play outside (a lot). And I've even had time to make a few new yummy recipes.

So I have another Pioneer Woman recipe to share…I added a few things to it to make it work for our family and everyone LOVED it! It was pretty delicious and easy…and good left over. I'll definitely make this again.

Tex-Mex Fried Rice
Adapted from Pioneer Woman

1 lb ground beef
1 onion, chopped
1 red bell pepper, chopped
1 1/2 cups frozen corn kernels
15 oz can black beans, drained & rinsed
4 oz. can chopped green chiles
10 oz. can Rotel tomatoes
3-4 cups cooked white rice (leftover rice works well)
1 T cumin
1 T chili powder
1 T garlic powder
1 tsp salt
1/2 tsp pepper
1 T worcestershire sauce
4 green onions, sliced thin
Juice of 1 lime
1 bunch cilantro, chopped fine

Brown the ground beef with the onion and bell pepper in a large deep skillet, crumbling as it cooks. Drain any excess grease. Stir in the corn, black beans, green chiles and Rotel. Cook for a minute. Stir in the rice and remaining ingredients and heat through. Ready to serve! Delicious by itself or topped with cheese, salsa, avocado (or guacamole!) & sour cream.

Chili Mac & Cheese

Since it's been a long time since I posted, I thought I'd introduce you to the newest member of our family.

Pip.

Can you tell that my biggest girl is pretty excited. Pip is a chick (can you tell?). Yes, as in a chicken. 

No, we haven't moved to the country since we last talked. Why do you ask?

So anyway.

Chili Mac & Cheese. Comfort food, I think it's safe to say.

My mom used to make this for us. It's just really good. These things just go together. So you really should make it.

It's easy. It's good. It's cheesy. That's enough for now.

Chili Mac & Cheese

8 oz macaroni (about 2 cups uncooked), cooked according to package directions
1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
28 oz. can crushed tomatoes
1 tsp cumin
1 tsp dried oregano
1 tsp dried basil
1 1/2 tsp salt
1/2 tsp pepper
8 oz. sharp cheddar cheese (about 2 cups shredded)

Brown the beef with the onion and bell pepper in a large skillet, crumbling the beef and cooking until no longer pink. Drain any grease. 

Add the garlic, tomatoes, cumin, oregano, basil, salt & pepper and simmer for about 5 minutes.

Combine with the pasta and pour into a greased 9x13 baking dish. Top with the cheese and bake in 350 degree oven until bubbly and hot (about 20 minutes or so).

Beef & Barley Soup

Hi.  I've been absent for awhile.  I wonder on what I should blame my distraction.

Let's see...  Three kids?  With one on the way?  The fact that my oldest is in kindergarten?  The fact that I didn't know that kindergarten was such a big deal?  That I hope for enough snow to cancel school more than my 5-year-old?  (My child loves kindergarten.  And I love her school and teacher.  But school is a whole thing, ya know?  And I'm still adjusting.  Six months in.  I know.)  Or maybe I could blame my distractedness (spell check says that's not a word.  But I'm gonna roll with it.  Computers don't know everything, after all.) on my 9-month-old golden retriever.

He's so sweet.  Just look at that face.  He's also bad.  You wouldn't even believe what he's capable of.

Oh! And I also just read one of the best books eveh.  Unbroken.  Check it out at the library.  Order it from amazon.  Whatever.  Just get your hands on a copy and read it.  You won't be able to put it down.  Promise.

Where was I again?  Oh yeah.  I got distracted from telling you why I'd been distracted.  Um, maybe it's because all of the paint in my entry hall needs to be touched up (read: completely repainted).  Could everyone under 4' tall please KEEP YOUR HANDS OFF THE WALLS!?!  That is asking a lot, I know.

All that to say, I made this soup during December.  Sometime during that month.  It was cold, and I had barley in my pantry.  So I made this soup.  It was delicious.  Very hearty and satisfying.  Totally a guy soup, though I loved it too and my kids even scarfed it down!

It's nice and thick so it's easy for kids to scoop up.  I'm just not into brothy soups.  So if you are, add some more water or broth.  Then be sure to adjust the seasonings.

I adapted this recipe from Southern Lady.  Southern Lady is a great magazine.  It always has yummy recipes in it!

Beef & Barley Soup
Adapted from Southern Lady

2 T olive oil, divided
1 1/2 - 2 lbs beef stew meat, cubed
1 lb carrots, diced
6 stalks celery, diced
2 onions, diced
8 oz. cremini mushrooms, sliced
6 garlic cloves, minced
15 oz. diced tomatoes
2 T Worcestershire sauce
6 cups beef stock
2 tsp salt
1 1/4 tsp pepper
1 T + 1 tsp garlic powder
5 sprigs fresh thyme (you can leave it on the stem and fish the stem out when the soup is done)
1 1/2 cups pearl barley

Heat the oil in a large stockpot over medium-high heat and add the beef.  Brown the meat on all sides and then remove and set aside.

Add onions, carrots, celery and mushrooms.  Cook for 15-20 minutes until beginning to brown, stirring occasionally.  Add the browned meat, garlic, and remaining ingredients EXCEPT FOR THE BARLEY and bring to a boil over medium heat.  Reduce to low and simmer, covered, for about 2 hours (until the meat is fall-apart tender).

Stir in the barley and cook for another 30-35 minutes, until the barley is done.  Remove the thyme stems (the leaves will have fallen off during cooking) and serve.

Cheeseburger Pie

Hey.  Have you had this before?  It's certainly not my original recipe, but it is a good one.

My husband and I had this as an appetizer at a Christmas party.  I was all, "What is this stuff?  Where has this been all my life?"  It was during a reprieve from my nausea and I'm pretty sure I could have polished off at least half of the casserole dish.  By myself.  But I didn't, because that would have been embarrassing!

And I try not to embarrass myself more than necessary.

So I asked for the recipe and came home and made it.  It's a great appetizer.  It also makes a great dinner.  I probably don't even need to tell you that this was a huge hit with my husband and kids.

That's a no-brainer.

So it's just a layer of crescent rolls (don't you like where this is going), a layer of ground beef mixed with onion soup mix (I love that stuff), American cheese, pickles (hang with me here) and a top crust of crescent rolls.

Bake it and voila!  Cheeseburger pie. Portable.  Delicious.

And here's the kicker: it's generally called White Castle Casserole.  But I just can't do it.  I. Just Can't.  So I renamed it.  Some people apparently serve it with yellow mustard.  The mustard adds a nice tang but isn't required.  It's your call.

Aren't you glad to know that.

Cheeseburger Pie

2 8 oz. cans crescent roll sheets
1 1/3 lbs ground beef (I used 80/20)
1 envelope dry onion soup mix
Dill pickle slices (enough to cover the surface of a 9x13 baking dish)
10-12 slices American cheese
Yellow mustard, for serving

Grease a 9x13 baking dish and fit one sheet (from one can) of crescent rolls in the bottom.

Meanwhile, brown the meat in a skillet and drain any excess fat.  Stir in the onion soup mix and combine well.  Sprinkle meat mixture on top of the crescent roll crust.

Evenly spread the pickles on top of the meat mixture.  Layer the cheese on top.  Use the second roll of crescent roll dough to form a crust on top.

Bake in a 350 degree oven for about 20 minutes, until golden.  Serve with yellow mustard.

Pampered Chef GIVEAWAY & Cheeseburger Casserole

Hey Y'all!  I am excited about this post because I have a GIVEAWAY!!!

It's a first.  And I'm doing this just in time for Christmas...but this is one of those gifts that you'll want to keep for yourself.

Because we all know that everyone shops for themselves while they're supposed to be Christmas shopping for others.

So! I teamed up with Erin Helbig, my Pampered Chef consultant friend, and the prize is this:

Pampered Chef's Mix 'n Chop.

When Erin asked me what Pampered Chef item I'd like to give away, I did not hesitate.  The Mix 'n Chop is my absolute favorite Pampered Chef tool...one of my favorite tools in the whole kitchen, as a matter of fact.

It's awesome.  I mainly use it when browning ground beef or turkey sausage...because nothing gets those tiny crumbles like this tool.  (Because we all know that big chunks of ground beef are gross.  The finer the better, in my world.)  But I also use it for banana bread (it squishes the bananas perfectly).  It works like a chopper or a whisk.  Or a stirrer.  It's multi-purpose and everyone needs at least one.

I'll show you how I made this cheeseburger bake which, by the way, is delicious.  And it's fun to make!  And husbands and kids love it.

And I love using my Mix 'n Chop.  And so will you.  If you're the lucky winner.

Brown some beef with onions and then add the normal things you'd find in a cheeseburger!  Tomatoes, ketchup, mustard, Worcestershire sauce...the usual.

Toss with pasta (it's a starch...sort of like the bread on a cheeseburger, I guess) and top with a mound of cheese.

I always serve this with green beans.  I don't know why.  I like the way they look together, I guess.

So here's how to enter: Leave a comment and tell me your favorite thing to eat in December.  It could be beef tenderloin, cookies, cranberry sauce, Snickers or Cheerios.  Or tomato soup.  Or smoked turkey.  Or mac 'n cheese.  I don't know what your favorite December food is, so that's up to you.

By the way, this Mix 'n Chop also makes great smashed potatoes, it chops cooked chicken perfectly for tacos or pasta salad...it pretty much chops anything you need to break up, crush or smash.

Winner will be chosen Thursday at noon.  Your very own Mix 'n Chop will be shipped on Thursday afternoon and (hopefully) will arrive by Christmas!  I'm only shipping to the lower 48, though (consider yourself warned).

Thanks a bunch, Erin, for the fabulous product to give away!  If you need Pampered Chef stuff, definitely contact Erin.  She's awesome.  She has a Facebook page, you can call her (859.537.8809) or email her at eeturtle06 (at) gmail (dot) com.

Pampered Chef sponsored this post but all opinions are mine.  Nothin' new there.

Cheeseburger Casserole
Adapted from Bakerette

1 lb ground beef
1 onion, chopped
3 T ketchup
2 T Dijon mustard
2 T Worcestershire sauce
1 tsp seasoned salt
1 tsp garlic powder
15 oz. can diced tomatoes
8 oz. (about 2 1/2 cups uncooked) rotini pasta, cooked in salted water and drained
2 cups (8 oz.) shredded sharp cheddar cheese

Brown the hamburger and onion in a large skillet, breaking up the meat with the Mix 'n Chop.  Drain any excess grease and return to the burner over medium heat.  Add the ketchup, mustard, Worcestershire, salt, garlic powder and diced tomatoes (not drained).  Cook for a couple of minutes.  Remove from the heat and stir in the pasta.

Pour into a greased 7x11 baking dish (or a 2 1/2 quart baking dish) and top with cheese.  Bake in a 350 degree oven for about 20 minutes, until cheese melts.

Sour Cream Noodle Bake

I'm on a Pioneer Woman kick these days.  I just love her!  I can't wait to show you these muffins I made the other day...

But for now, it's Sour Cream Noodle Bake.  I was hooked at the title.  We love sour cream 'round here.  And noodles?  Yes, pasta please.  And bake.  Do I even need to go there.

So yeah, we all liked this.  It's not overly Italian - it really is just a noodle bake.  The noodles are so creamy, the sauce is nice and meaty without being too much, and the cheese...well, cheese speaks for itself.  It stands alone.

If you hate cottage cheese, then please get over yourself for once and just use it in these noodles.  You won't know it's there...it'll just be very creamy and yummy!

Trust me.

Oh!  And one of the things that I liked about this is that it doesn't make a huge dish like some casseroles.  It's kind of nice to not have an enormous amount of leftovers sometimes, you know?

But if you want a huge dish, just make double.

Sour Cream Noodle Bake
Adapted from Pioneer Woman

1 lb. ground beef (I use 80/20)
1 onion, chopped
3/4 tsp salt
1 T sugar
15 oz. can tomato sauce
12 oz. dry egg noodles
1/2 cup sour cream
1 1/4 cup small-curd cottage cheese
1/4 cup chopped green onions
1/2 tsp pepper
1 1/2 cups shredded cheddar cheese

Brown the onion and the meat in a skillet, breaking up with a wooden spoon.  Drain the grease.  Add the salt, sugar and tomato sauce to the meat in the skillet and simmer on low for about 20 minutes while you make the noodles.

Cook the noodles in boiling salted water according to package directions.  You don't want them to be mushy, though, so don't overcook!  Drain the noodles and return them to the pot.  Add the sour cream, cottage cheese, green onions and pepper.  Stir to combine.

Spray a 2-quart baking dish with nonstick cooking spray.  Spread half of the noodles in the dish.  Cover with half of the sauce.  Sprinkle half of the cheese on top.  Do another layer - noodles, sauce, cheese - and bake in a 350 degree oven for about 35-40 minutes, until hot and bubbly.

Cheeseburger Wraps

I suppose you could say I'm on a cheeseburger kick.

By the way, if you haven't made the Basil Burgers yet, go make them.  Now.  And then come back and read this.

Those burgers are SO GOOD!

But these wraps aren't about that post.  So I'll stop talking about the best burgers of my whole life.

And I'll tell you about these cheeseburger wraps.  They were great.  My kids all loved them.

It was a super easy way to make a cheeseburger.

And I don't need to remind you for the fifty-millionth time how much I love wraps.

There's just something about eating your dinner wrapped up in a tortilla.  I love it.

These had all the great flavor of a cheeseburger with a slightly different texture...browned beef and onions instead of a grilled patty; tortilla instead of a bun.

It's a twist on a cheeseburger. Very easy and delicious.   I'll definitely be making these again.  Soon.

Cheeseburger Wraps
Adapted from Six Sisters

1 lb. ground beef (I like 80/20)
1 onion, chopped small
3 T ketsup
2 T mustard
2 T Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
5 wraps (Flat Outs are good or you can use large tortillas)
1 1/2 cups shredded cheddar cheese
Toppings: sliced tomato, shredded lettuce, pickles (or pickle relish)

Brown the beef and onion together, crumbling the beef, until cooked through.  Drain the grease and return the beef to the pan.  Add the ketsup, mustard, Worcestershire sauce, salt and pepper.  Combine well.

Spread the cheese evenly on the wraps.  Top with the ground beef mixture.  Top with the toppings.  Toast the wraps, seam side down, in a skillet or on a grill pan for a few minutes until the cheese is melted (I toasted mine for about 4 minutes/side and it was perfect).

Basil Burgers

Sometimes you just know when things are in your life to stay.

Like our house.  When we walked in the door, we knew it was our house.

Or like these burgers.  A little less expensive than a house, but (maybe?) equally life-changing.

My brother and sister-in-law brought this recipe on vacation this year...totally one of the best things I've ever eaten.  

In my life.

People.  I'm serious.

So it's an Italian burger - full of sundried tomatoes, pesto, garlic, etc., topped with provolone cheese and pesto mayonnaise.  On a toasted bun.  Lettuce and tomato optional.  It's like an Italian meatloaf on a bun.

My mouth is watering as I type this.  These burgers are beyond description.  They're super moist, beyond flavorful with the garlic, pesto, chewy and sweet sundried tomatoes...cheesy...

Mmmm.

By all means, make these.  You won't even believe how fabulous they are.

Basil Burgers
Adapted from Epicurious

For the burgers:
2 pounds ground beef (80/20)
1/4 cup white wine (could substitute chicken stock)
3 T pesto
1/4 cup minced red onion
1/4 cup Italian breadcrumbs
8 sun-dried tomatoes packed in olive oil, chopped
2 tsp garlic salt

For serving:
6 slices provolone cheese
6 large buns, split
6 tomato slices
12 basil leaves
Pesto Mayonnaise (3 T pesto whisked with 2/3 cup mayonnaise)

In a large bowl, mix together the beef, white wine, pesto, onion, breadcrumbs, sun-dried tomatoes and garlic salt.  Use your hands to combine (but don't overmix the burger mixture!) and then form into six equal patties. Make a small indentation in the middle of each burger (as they cook, the middle will puff slightly).

Grill burgers until nearly all pink is gone, 5-6 minutes on each side.  Don't squish the burgers with the spatula while they cook!  (If you press the burgers, the juice will run out and the burgers will be dry.)

Place the cheese on the burgers for about the last 30 seconds of grilling.  Toast the buns and assemble the burgers with the tomato slices, basil leaves and a generous dollop of pesto mayonnaise.

Beef Stroganoff (Quick and Easy!)

I'm starting to sound like a broken record.

But...

This is another Pinterest recipe.

I know.

So I changed it up a bit...I added mushrooms and messed with the ratio of noodles to beef and sauce.

We like things saucy, but this wasn't too saucy.   It was just right.

This is one of those meals that many foodies will turn their noses up at...but it's so quick and easy and inexpensive and just plain good.

We all loved it!  And it's a change from a chicken breast, which I cook a little too often.

Saute the mushrooms in some olive oil first.  Take them from the pan and set them aside.

Now saute the onion and beef together until cooked and crumbled.

Here's the reason you saute the beef and mushrooms separately: mushrooms are a sponge.  They will soak up every bit of grease from the ground beef and there will be no grease left to drain.  So, cook them separately and you'll be able to drain the beef grease!  Easy.

Once you drain the beef, you can toss the mushrooms back into the pot and also add the seasonings and cream of mushroom soup.

Toss it all around and let it cook for a few minutes.

Now stir in the sour cream and noodles and serve it up.

1950 called.  It wants dinner back.

I love old-fashioned food!

Beef Stroganoff

Adapted from Everything in Moderation

1 T olive oil
8-10 oz. sliced mushrooms (I used baby portabellas - also called cremini)
1 lb ground beef
1 onion, diced
1 1/2 tsp garlic powder
1 1/2 tsp salt
1 tsp pepper
10 oz. can cream of mushroom soup
3/4 cup sour cream
8 oz. wide egg noodles, cooked and drained

Saute the olive oil and mushrooms in a large pot for about 8-10 minutes until browned and softened.  Place the mushrooms in a dish and set aside.

In the same pot, brown the beef and onion together, stirring and crumbling until cooked through.  Drain the grease from the beef.  Return the mushrooms to the pot.  Add the garlic powder, salt, pepper and cream of mushroom.  Simmer over medium heat for about 10 minutes.

Stir in the sour cream and noodles and combine well.  Serve immediately.  Goes great with green beans or steamed peas.