Murphy's Hot Hamburger

Source- Tasty Kitchen via The Pioneer Woman

I saw this recipe on The Pioneer Woman's blog, and really thought it looked good.  I don't like making burgers since you can get them almost anywhere, but this recipe was really unique.  Sure it has fries, but the gravy over everything is completely new and something I haven't tried before. 

Ingredients

• 1 pound Ground Beef
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Onion Powder
• 1 teaspoon Seasoned Salt
• 5 Tablespoons Flour
• 2 cans(14 Oz. Can) Beef Broth OR 4 Cups Water With Beef Bouillon
• 5 whole Large Potatoes  (cheated and used frozen fries)
• 1 Tablespoon Oil, Or As Needed
• Salt And Pepper, to taste

Preparation

• Preheat oven to 425 degrees.
• Slice potatoes into fries. Place on a large baking sheet. Pour about 1 tablespoon of oil over the fries and toss with fingers to coat evenly. Sprinkle fries with seasoning of choice. I use seasoned salt. Place in the oven. Bake for approximately 45 minutes or until golden and crispy.  (Placed frozen fries on baking sheet and baked according to directions.)
• In a mixing bowl, mix hamburger, garlic, seasoned salt, onion powder and salt and pepper. 
• Mix well with hands. 
• Form 4 large patties. I like to make really rustic, greasy diner-style patties with no uniform shape. 
• Place in a large preheated skillet over medium heat, preferably one with deep sides. 
• Brown burgers on each side until done.
• Remove burgers from the skillet and place on a plate covered in paper towels. 
• Do not drain the grease. 
• Add the flour a tablespoon at a time, stirring with a whisk. You have enough when the grease is all absorbed and the flour mixture gets thick and bubbly. 
• Slowly add the broth a little at a time, whisking constantly. 
• Bring to a simmer and allow to thicken.
• To serve, place an ample amount of fries on the plate. 
• Place a hamburger on top of the fries and cover it all amply in gravy. Enjoy!

Review & Changes-First off, this recipe is outstanding!  I've never had gravy on fries, but that will change in the future.  The flavor of the burgers was great.  I'd use this recipe just to make the burgers. 

One change that I'd make is to use the beef broth instead of the bouillon cubes.  I found the gravy to be salty, and at first couldn't figure out why since the only salt I used was in the burgers.  Then I looked at the box for bouillon and realized that they are essentially only salt.  So low sodium beef broth is my recommendation for this recipe.  It was still edible, just not as enjoyable as it could have been.

Tuna & Pasta Cheddar Melt

Source- Meijer Mealbox

Ever make Hamburger/Chicken/Tuna Helper?  Yeah, me neither.  ;)  Confession: I don't always want to slave over a stove following a meticulous recipe that is on my laptop in the living room.  I want quick, easy, with minimal fuss.  So, while I know they aren't good for you we do have a few of these helpers in the house and I break them out on the rare occasion.

When I came across this recipe I was immediately intrigued.  It sounded like it was along the lines of a Tuna Helper, but homemade.  I had to try and see if I could make my own. 

Ingredients

• 3 Cups Corkscrew-Shaped Pasta, uncooked
• 2 tsp. Margarine, melted
• 1 Cup Shredded Cheddar Cheese
• 2 Cup  Frozen Peas
• 1 Cup Milk
• 2 tbsp. Italian-Seasoned Dry Bread Crumbs (used Panko breadcrumbs)
• 1 Can  Condensed Chicken Broth (10.5 oz.)
• 1 Can Condensed Cream of Mushroom Soup (10.75 oz)
• 1 Can  (6 oz.), drained and flaked (used 2-6oz. cans)
• 1 Soup Can Water

Preparation

• Heat broth and water to a boil in skillet.
• Add pasta and cook until tender, stirring often. Do not drain.
• Stir in soup, milk and tuna.
• Top with cheese.
• Mix bread crumbs with butter. Sprinkle on top.
• Heat through.

Review and Changes-  This was pretty fantastic.  Exactly like a Tuna Helper, but a whole lot healthier since you control the ingredients.  I'd stick with the extra can of tuna.  I'd make this again, too.

Bruscheta Chicken Bake

Source- Kraft.com

My husband loves stuffing.  He grew up on the boxed kind, and even though he's had my homemade stuffing, he still requests the stuff from the box.  So, when I saw this recipe I knew it would be perfect for him and it would be a change since it would be mixed with other ingredients instead of just serving as a side dish. 

Ingredients

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg.  (6 oz.) Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves  garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
•  1 tsp.  dried basil leaves  
• 1 cup  Shredded Mozzarella Cheese  (used 2 cups)

Preparation 

• Heat oven to 400ºF.  
• Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
• Layer chicken, basil and 1 cup cheese in 3-qt. casserole or 13x9-inch baking dish.
• Top with stuffing. 
• Bake 30 min. or until chicken is done. 
• I added the 2nd cup of cheese over top and gave it a few minutes for cheese to melt.

Review and Changes- This is a super easy recipe.  It has really good flavor and H was happy to get his stuffing fix. 

Ranch Ham 'N Cheese Pasta

Source- ...and a Cookie for Dessert

When I first saw the title to this recipe I assumed it had Ranch dressing in it and I was unsure how ranch dressing would taste with ham and pasta.  But, after looking over the recipe and discovering that there isn't actually any dressing it, I added it to my list of recipes to try.

After buying a huge ham that we had the meat department cut into steaks I went in search of a ham recipe to use some.  I saw this and decided to give it a try.  I love when recipes have a bunch of ingredients but I have most on hand.  Weird yes, but I like it!

Ingredients

• 1 package (16 ounces) penne pasta
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup fat-free milk
• 2 teaspoons dried parsley flakes
• 1 teaspoon garlic salt
• 1 teaspoon salt-free lemon-pepper seasoning (omitted)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon dill weed
• 1/4 teaspoon onion powder
• 1/8 teaspoon pepper
• 1 cup (8 ounces) reduced-fat sour cream
• 2 cups cubed fully cooked lean ham
• 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
• 1/4 cup shredded Parmesan cheese

Preparation

• Cook pasta according to package directions; drain. 
• In a Dutch oven, melt butter; whisk in flour until smooth. 
• Gradually add milk and seasonings. 
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; fold in sour cream until blended. 
• Add ham and pasta; cook and stir until heated through. 
• Remove from the heat; stir in Mexican cheese blend until melted.
• Sprinkle with Parmesan cheese.

Review and Changes- This recipe really surprised me.  With all those seasonings it actually had a ranch flavor to it.  I was really impressed and H and I both really liked it.  I wouldn't change anything and I'd definitely make this again!

Sweet & Spicy Chicken Stir Fry

Source- Stephanie Cooks

I've made a few different stir-frys, and I love trying new ones.  This recipe seemed so much easier than our standby that I knew I had to try it.  Even if I was a bit skeptical about only using 2 ingredients to make the sauce. 

I guess I was in such a hurry to eat this that I forgot to take a picture.  Trust me, it looks like every other stir fry out there.  ;)

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1 Tbsp. oil
• 3 cups chopped mixed fresh vegetables (used 1lb frozen stir fry vegetables)
• 1 clove garlic, minced
• 1/4 cup Catalina Dressing (I used light)
• 2 Tbsp. hoisin sauce
• 1/4 tsp. crushed red pepper

Preparation

• Cook and stir chicken in hot oil in large skillet on high heat 3 min.
• Add vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.  (Mine needed to cook a bit longer since I used frozen vegetables.)
• Stir in remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
• Serve over rice

Review and Changes-  Holy awesome batman!!  What an easy stir-fry!!  I was skeptical about using the Catalina dressing for an Asian stir-fry, but it is exactly right.  Will definitely make this again.  You could easily use pork or beef, and change up the vegetable.  Seriously, if you have an Asian craving this easily fills that craving!!

Oatmeal Cranberry Sour Cream Bars

Source- Betty Crocker

Wow, I get a major fail.  I made these for Thanksgiving and never got around to blogging about them.

I made these for Thanksgiving since I'm not a huge pie eater, and always prefer something else to go along with the pies.  

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
• 1/4 teaspoon ground cinnamon
• 1/2 cup butter or margarine, softened
• 1 egg
• 3/4 cup sour cream
• 3 tablespoons sugar
• 2 teaspoons grated lemon peel
• 1/4 teaspoon vanilla
• 1 egg yolk
• 1 cup dried cranberries
• 1/2 cup coarsely chopped pecans

Preparation

• Heat oven to 350°F.
• Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan.
• Spray foil-lined pan with cooking spray.
• In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms.
• Reserve 1/4 of the dough.
• Press remaining dough in bottom of foil-lined pan.
• Bake 15 minutes.
• In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended.
• Stir in cranberries.
• Spread over crust.
• Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.
• Bake 18 to 20 minutes or until top is light brown.
• Cool 30 minutes.
• Refrigerate 2 hours.
• For bars, cut into 4 rows by 4 rows.
• Store covered in refrigerator.

Review and Changes- These were outstanding!!  I think the dried cranberries made them perfect for Thanksgiving and everyone loved them. 

Saucy Mexican Chicken

Source- Kraft Magazine

There isn't much to say about this recipe.  I found it in my Kraft Magazine.  After sorting through a whole bunch of pages I found this and decided that my weekly menu needed a Mexican recipe.  With minimal ingredients it would make an easy weeknight meal.

Ingredients

•  lb. boneless skinless chicken breast halves (4 small breasts)
• 1 jar  (16 oz.) Thick 'N Chunky Salsa
• 1 can (15 oz.) black beans, rinsed  
• 1 cup Shredded Cheddar Cheese

Preparation

• Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
• Add salsa and beans. 
• Bring to boil; cover. 
• Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
• Top with cheese. 
• Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Next Time- This recipe is so easy and tastes great.  I served it with a Mexican rice and the two went really well together.  Nothing needs to be changed.