Tag Archives: Beef

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Cabbage Rolls

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Following_RecipeSMALLER   It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CABBAGE ROLLS!

I have kept an eye out for an easier (faster prep) version of this recipe but, have to admit, I keep coming back to this recipe when I’m in the mood for this fabulous comfort food. It’s just THAT good! The great thing about it is that it’s inexpensive and makes enough so there are leftovers. I can skip cooking until we finish them off.  If you love cabbage rolls, this is the recipe for you!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 116 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CABBAGE ROLLS
[Makes 12 rolls]

1 lb. ground beef
3 T. uncooked rice
1 grated onion
½ cup water
½ tsp. salt
12 large cabbage leaves
1 can (8 oz.) tomato sauce
4 T. vinegar
6 T. sugar

Combine meat, rice, onion, water, salt and pepper.  Boil cabbage leaves until tender.  Drain.  Divide meat into 12 equal parts.  Roll in cabbage leaf.  Place seam side down in baking dish.  Combine tomato sauce, vinegar, and sugar.  Pour over cabbage rolls.  Bake, covered, 325 degrees, 3 hours.  Baste rolls with sauce.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Meat & Potato Pie

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Following_RecipeSMALLER It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is MEAT & POTATO PIE!

With the cooling weather, I’m beginning to think again of fall and winter foods to prepare for the family.  This is a less-expensive version of a flavorful favorite, Beef Pot Pie! It’s one of those meals you can prepare with ingredients usually found in your kitchen.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 111 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MEAT & POTATO PIE
[Serves 4]

1 ½ lbs. ground beef
¾ cup milk
2 slices soft white bread
¼ cup chopped onion
1 egg
1 T. Worcestershire Sauce
1 tsp. salt
½ tsp. dry mustard
¼ tsp. pepper
¼ tsp. sage

Mashed Potatoes
Shredded or sliced cheddar cheese

Mix all the above and place in pie dish.  Bake at 350 degrees about 40 minutes.  Remove from oven.  Drain most of grease, leave a little.  Cover fully with mashed potatoes.  Top with cheddar cheese.  Put in oven and melt cheese.

NOTE: I LOVE garlic so I usually add 1/2 to 1 tablespoon of minced garlic to my meat pies.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Mexetaco Pie

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is MEXETACO PIE!!

A fun, easy way to enjoy the tastes of Mexico…a recipe your family will love!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 107 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MEXETACO PIE
[Serves 6]

1 lb. ground beef
1 envelope Taco seasoning mix
1 jar (16 oz.) Picante
1 can chopped green chilies
1 egg
1 deep dish pie frozen pie crust
1/3 cup broken tortilla chips
1 ½ cup shredded Monterey Jack cheese
shredded lettuce & sour cream

In skillet, brown ground beef; drain.  Add taco seasoning mix and 1 cup picante.  Simmer 5-8 minutes; remove from heat.  Stir in egg.  Sprinkle pie crust with ½ cup cheese; top with green chiles.  Pour ground beef mixture over chilies.  Top with remaining 1 cup cheese; sprinkle tortilla chips over top.  Bake in preheated 350 degree oven on preheated baking sheet 20-25 minutes.  Garnish with shredded lettuce, sour cream and remaining picante.

Karen's Killer Fixin's

Karen’s Killer Fixin’s **Author Special** with Christine Warner

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   Karen’s Killer Fixin’s **AUTHOR SPECIAL** with CHRISTINE WARNER

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, CHRISTINE WARNER, and her favorite recipe for THE JUICY LUCY!

christine9SMALLER    About the author, Christine Warner….

Christine Warner is living her dream in Michigan along with her husband, three children, one laptop and a much loved assortment of furry friends.

Besides laughing and a good round of humor, she enjoys spending time with her family, cooking, reading, writing but no arithmitic.  A confessed people watcher, she finds inspiration for her stories in everyday activities.  She loves to read and write about strong heroes and determined, sometimes sassy, heroines.

A girl gone wild, at least where social media is concerned, she enjoys meeting other avid readers and writers on facebook, twitter and her website.

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    BS COVER  Bachelors Special SMALLER

[Editor’s Note: Entangled Publishing is revamping their Indulgence Line covers and Christine’s cover will be replaced July 15th. To avoid confusion, I’m placing both covers here so you, my wonderful readers, know what you’re looking for.]

BACHELOR’S SPECIAL by CHRISTINE WARNER

Book Blurb

Jill Adgate wants three things from life: a successful catering business, a family, and the love of an exceptional man. What she has is no job, a mounting pile of bills, and her outspoken best friend—who sets her up on a blind date with the man who inadvertently ruined Jill’s life.

Chet Castle is a businessman who has everything, except the ability to trust. Burned by a money-hungry fiancée, he refuses to get involved in any relationship that has a shelf life longer than a head of lettuce.

Intrigued by her ambition—and determined to get her in bed—Chet offers Jill the chance of a lifetime: work as his live-in chef and he’ll help her get her catering business off the ground. When sparks fly in the kitchen, Jill realizes what’s cooking is a recipe for disaster…

BACHELOR’S SPECIAL

Excerpt

Author’s Note: The excerpt I’m sharing has a little taste from both Jill and Chet’s perspective. ENJOY!

Her body hummed as his smile wavered. Although he wore sunglasses, she’d bet her last dollar his gaze swept across her chest, lingering on the betrayal of her pert nipples pushing against the fabric of her suit.

Until this moment, shyness had never been a trait she possessed. Air stalled in her lungs, her palms grew sweaty, and she itched to cover herself with a towel. Even though her replica vintage swimsuit hid more than most sets of women’s underwear, she felt too exposed. She turned to the side slightly and folded her legs up. Not that it helped, but it made her feel a bit less exposed.

Chet slid his feet from his sandals, brushing a hand through his hair. The heat from the sun wasn’t the only thing scorching her skin. She trickled several droplets of water over her arms, but she couldn’t drag her focus from his toned flesh.

Jill soaked in his ripped abs and the obvious package of goodies covered by his brown swimsuit—the same sexy brown as his hair. Damn, did a man have a right to fill out a pair of swimming trunks like that? Flecks of hair, just enough to give him a manly appeal, covered the etched muscles of his long, tan legs.

She licked her lips, hoping she could still speak. “Do you want some privacy?” Yes, say yes. She needed an excuse to make an escape without coming off like someone desperate to be making an exit.

***

Hell no, he didn’t want privacy. Through the shield of his sunglasses, he inspected her body from the tips of her pink-painted toenails to the top of her brightly flowered swimming cap. Did people still actually wear those things? “No, you look comfortable. Stay and enjoy the day.”

“Oh…are you sure?”

“Sure.”

Amazed at his own ability to talk without his tongue hitting the cement, Chet turned to throw his towel and sunglasses on a nearby lounge chair. Damn.

The red and white polka-dot halter-style suit featured a tight bodice, but her slender hips and shapely thighs hiding beneath a matching skirt grabbed his attention until all oxygen left his blood. Even showing less skin than the average girl on the beach, she far exceeded sexy and alluring.

Get a grip, Castle. She’s off limits, no matter how delectable.

He turned and stepped onto the diving board. He bounced along the surface as he made his way over the water. When he looked at Jill’s bathing cap covering her head, he held back his grin. The neon rubber flowers reminded him of something his grandmother would’ve worn, but there the similarity ended.

Everything beneath that cap was far from making him think of Grandma.

~~~~

CONNECT WITH CHRISTINE AND HER BOOK:

Website:  http://christine-warner.com/

Twitter under @ChristinesWords: https://twitter.com/#!/ChristinesWords

Facebook page : http://www.facebook.com/pages/Christine-Warner/143430882396013

Goodreads:  http://www.goodreads.com/author/show/5763713.Christine_Warner

BUY LINKS:

Barnes & Nobel: http://www.barnesandnoble.com/w/bachelors-special-christine-warner/1115250848?ean=9781622661312

Amazon: http://www.amazon.com/Bachelors-Special-Entangled-Indulgence-ebook/dp/B00CNTSVB6/ref=sr_1_1?ie=UTF8&qid=1369342052&sr=8-1&keywords=christine+warner

Kobo: http://www.kobobooks.com/ebook/Bachelors-Special/book-ymNN_qSIaUi8PBWwPe_JyA/page1.html?s=K2kMxRAOXE-3u7T7udMTew&r=2

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I hope you enjoy the recipe Christine is sharing with us today on Karen’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 99 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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THE JUICY LUCY
[Makes 1 Burger]

The recipe Christine is sharing is one that is mentioned in Bachelor’s Special. Jill is a chef, but one night Chet decides to take Jill out to the Burger Bar and give her a break from the kitchen. In the process Jill has an adventure with a new burger.

 

THE JUICY LUCY…perfect for this summer’s menu.

 

Lightly mix 6 ounces ground beef chuck with a big pinch of salt. (I use sea salt)

Form into two equal balls, and then shape into two flat patties.

Take 2 slices of your favorite prepackaged cheese. (I use American and Swiss). After I open each slice and divide into 4 smaller individual slices…so I finish with 8 tiny squares. You can also leave them whole if you prefer and just lay each slice on top of the other on one patty.

After you have your cheese on one patty, place the other patty on the top and crimp along the edges so that the cheese is hidden and you have 1 patty total. Make an indentation in the center of the patty.

Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun with your favorite toppings and enjoy the gooey cheese-filled center when you bit into your Juicy Lucy.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: BBQ Mexican Sandwiches w/Tomato Salsa

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BBQ MEXICAN SANDWICHES with TOMATO SALSA!!

Since this recipe uses tortillas and not bread, some might quibble about calling these sandwiches. But not quibbling! These are a flavorful lunch or dinner, and sooooo easy to make with just a little forethought for marinating time. Have to love the grill cooking, too. No heat in the kitchen…a real bonus if it’s a hot, summer day!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 98 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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BBQ MEXICAN SANDWICHES

¼ cup olive oil
1 large 1 ½  lb. flank steak
¼ cup white vinegar
12 large flour tortillas
½ tsp oregano
1 ripe avocado
1/8 tsp pepper
3 cloves garlic

Stir together oil, vinegar, oregano pepper and garlic. Pour over meat in close-fitting container, marinate for 6 hrs to overnight.  To cook, drain meat and place on grill.  Cook 5-8 min each side.  Cut across grain for thin slices.  Heat tortillas, stuff with meat, top with salsa.

Tomato Salsa:  Use container with lid, combine 2 medium tomatoes, finely chopped, 3 finely chopped green onions (include tops),  2 T. chopped canned green chiles,  2 T. chopped cilantro and 1 T. olive oil.  Cover and refrigerate at least 5 hrs.  Fold in chopped avocado before serving.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Bierox

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BIEROX!!

Bierox is a German version of a hamburger.  My best friend shared this recipe with me because she knows I make my own homemade sauerkraut and love to find new recipes that uses it. I’m so glad I found this one to share because I haven’t made it since she first introduced me to them, and that just won’t do! Guess what I’m making sometime soon? 🙂

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 92 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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BIEROX
[Serves LOTS]

 Filling:

Brown 1 ½ lb. ground beef.

Add 16 oz. sauerkraut, 1 pkg. onion soup mix, salt & cayenne pepper to taste.

Make your favorite soft dough/roll recipe with 1 pkg. yeast. Let rise until double or refrigerate up to 24 hours to rise.  Then, divide into 4 parts to work.  Roll each part to ¼-inch thickness and cut into 4” squares.  Place 2 heaping tablespoons filling on each square and pinch corners together to seal.  (Or cut dough into circles and fold to half circles.)  Let rise another 15-20 minutes.  Bake at 375 degrees for 30 minutes on greased sheet.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Tangy Grilled Kabobs

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is TANGY GRILLED KABOBS!!

There are a lot of different ways you can make kabobs. This version is simple, easy and tangy. Serve with a salad or rice and you’ve got a good meal. If you’re like me and like your marinades stronger, simply leave everything in the marinade longer than suggested.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 90 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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TANGY GRILLED KABOBS
[Serves 6]

1 ½ lb. boneless beef sirloin steak or boneless skinless chicken breast halves, cut into 1½-inch pieces
Assorted cut-up fresh vegetables (peppers, cherry tomatoes, zucchini, etc.)

Prepare marinade of 1 cup MIRACLE WHIP Salad Dressing, 1 pkg. Italian Dressing Mix, 2 T. vinegar, and 2 T. water.  Arrange meat and vegetables on skewers. Marinate at least ½ hour.  Grill over medium-high coals 10-15 minutes to desired doneness, turning once and brushing with additional marinade.

NOTE: Can also be broiled in your oven if you can’t grill the kabobs.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: 25 Minute Beef & Salsa Burritos

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  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is 25 MINUTE BEEF & SALSA BURRITOS!!

There are simply some nights you need to whip together something fast and satisfying. No muss, no fuss. This is one of those recipes. 25 minutes and you’ve got a filling meal for eight on the table. If spinach isn’t your thing, replace it with sliced red and green peppers. 

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 72 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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25 MINUTE BEEF & SALSA BURRITOS
[Serves 8]

 

1 ¼ lbs. ground beef
1 ½ T. chili powder
½ tsp. ground cumin
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 ¼ cups prepared chunky salsa
1 cup shredded Cheddar cheese
8 medium flour tortillas, warmed

In large non-stick skillet, brown ground beef.  Pour off drippings.  Season beef with chili powder, cumin, ½ tsp. salt and ¼ tsp. pepper.  Stir in spinach and salsa; heat through.  Remove from heat; stir in cheese.  Spoon ½ cup beef mixture in center of tortilla.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Steak Kabobs

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  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is STEAK KABOBS.

Today I’m sharing a recipe that is versatile, indoors and out.  It calls for oven broiling, and it’s great this way.  But, given a choice, I love my barbecue!  I also love that this meal can be prepared the night before and just tossed on the fire when you get home. Add some brown rice or a salad and you’ve got a great, filling meal that tastes of summer.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 56 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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STEAK KEBOBS
[Serves 4]

2 T. reduced-sodium soy sauce
2 T. honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
¼ tsp. crushed hot red pepper flakes
12 oz. boneless sirloin steak, trimmed & cut into 1-inch cubes
8 cherry tomatoes
4 lg. Mushrooms, cut in half
1 green bell pepper, cored, seeded, cut into 8 squares

In shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel, and red pepper flakes.  Mix well.  Add beef; stir to coat.  Cover with plastic wrap and refrigerate 1-2 hours, stirring occasionally.  Preheat broiler.  Remove beef from the marinade.  Using four 10” metal skewers, alternately thread beef, tomatoes, mushrooms, and bell pepper.  Place on broiler pan.  Broil 2” from heat, turning 2-3 times, until meat is medium-rare and vegetables are lightly browned, about 10 minutes.  Serve immediately.

NOTE:  Marinate beef and assemble skewers up to 1 day in advance.  Cover with plastic wrap and refrigerate until ready to cook.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: 25-Minute Beef & Salsa Burritos

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  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is 25-MINUTE BEEF & SALSA BURRITOS.

An easy meal that satisfies the entire family. This recipe can also be adjusted for a variety of different flavors. See note at bottom of recipe. A perfect meal when you need to get dinner on the table quickly.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 54 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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25-MINUTE BEEF & SALSA BURRITOS

[Serves 8]

1 ¼ lbs. ground beef
1 ½ T. chili powder
½ tsp. ground cumin
1 pkg. (10 oz.) frozen chopped spinach,thawed and well drained
1 ¼ cups prepared chunky salsa
1 cup shredded Cheddar cheese
8 medium flour tortillas, warmed

In large non-stick skillet, brown ground beef.  Pour off drippings.  Season beef with chili powder, cumin, ½ tsp. salt and ¼ tsp. pepper.  Stir in spinach and salsa; heat through.  Remove from heat; stir in cheese.  Spoon ½ cup beef mixture in center of tortilla.

NOTE: Not a fan of spinach in your burritos? Replace with well drained can of red, black or pinto beans.