Category: BEEF

JUCY LUCY BURGERS

I LOVE Guy Fieri’s Diners, Drive-Ins, and Dives and watch often for inspiration in my cooking.  Only better is Guy’s Grocery Games (fondly called TRIPLE G) which is where I first heard of the JUCY LUCY BURGER. The Jucy Lucy burger was invented in a south Minneapolis bar sometime in the 1950s, and depending on who you talk to, that was either the 5-8 Club, who serve the Juicy Lucy, or Matt’s Bar, who make the Jucy Lucy. Matt’s Bar lets customers know that “if it’s spelled correctly, you’re at the wrong place”.  The origins of the Juicy Lucy is still a hotly debated argument.  But, what is NOT up for debate is that it is absolutely, cheese dripping fantabulous.

The basic Juicy Lucy is cheese stuffed in a raw burger patty and then cooked.  That is truly a wonderful thing.  But, you shouldn’t stop there.  They are most fun if you customize the “stuffings” with cheese and other things you like.  Make it your own by adding sauces, minced mushrooms, avocado, aromatics, carmelized onions, peanut butter… I usually make extra “stuffing” when serving them bunless and serve the remainder over top of the cooked burger.

Here’s my version.

JUICY LUCY BURGERS – SERVES 4

BASIC BURGER
1.5 pounds ground chuck
1 egg
1 1/2 teaspoon sea salt
3/4 teaspoon ground pepper
3/4 teaspoon garlic powder
4 hamburger buns (optional)


STUFFING
3/4 cup shredded cheddar
1/4 cup torn Havarti pieces
4 teaspoons Kings Hawaiian original BBQ sauce
1/4 teaspoon chili powder
1/4 teaspoon red pepper flake

  • Mix together the meat, egg, salt, garlic, and pepper.
  • Divide the mixture into eight even burger patties
  • Mix the cheeses, BBQ sauce and chili powder together.
  • Take 4 of the patties and place a fourth of the cheese mixture in the center of each patty.
  • Carefully place the remaining 4 patties on top of these.
  • Pinch the seams together around all edges of the burger.
  • Preheat a charcoal grill to 400f.
  • Grill the burgers for 4 minutes.
  • Flip the burgers and cook another 4 minutes or until the internal temp of the burgers is 165f.
  • Let rest for 10 minutes (to let the cheesy center to cool off) and serve on buns.

NOTE: You won’t need a lot of condiments…you already put them inside!

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HOMESTYLE S.O.S.

HOMESTYLE S.O.S. serves 4
1/2 pound ground chuck
1/2 pound ground pork
1 small shallot, finely chopped
1 clove garlic, minced
4 tablespoons butter
3 tablespoons Wondra flour
1 teaspoon Worcesteshire sauce
1 teaspoon Lawry’s seasoned salt
2 teaspoon freshly ground black pepper
2 cups whole milk
Sliced white bread

  • Brown the ground chuck and pork in a skillet over medium heat. About half way through add the shallot and garlic.
  • Drain off excess fat.
  • Melt the butter in a saucepan over low heat, being careful not to burn it.
  • Slowly whisk in the flour to make a golden brown roux.
  • Add the Worcestshire sauce, seasoned salt and pepper.
  • Slowly whisk in the milk. Turn the heat to medium and bring to a SLOW boil. Let it boil for 2 to 3 minutes and then lower the heat, whisking periodically until the mixture gets thick.
  • Stir in the meat mixture and heat through.
  • Toast the white bread and put the slices on serving plates.
  • Ladle the SOS over the top of the toast.

NOTES: For a nice flavor change the beef and or pork can be changed out for your favorite sausage or even bacon.  I sometimes serve it over biscuits or english muffins also.  When using toast, I like to get the toast nice and brown so it is firm and crunchy.

COUNTRY BOB’S FUDGE & MEATLOAF

Back in 2009 I was contacted by a nice man from Country Bob’s All Purpose Sauce and asked if I would be interested in doing a product review. I said I’d love to. In just 2 days time a box was on my stoop with bottles of sauce and recipe brochures. I had this little niggling in my brain though. I could not figure out why the name of this sauce sounded so familiar. I tried to find the sauce locally and failed until I finally found it at a Walmart store 30 miles away. You have to remember I lived rurally at the moment. That is when it occurred to me where I had heard the name before. I had won a cookbook awhile back over at Forgetfulone, but was never able to prepare any of the recipes because I couldn’t find the sauce. I had marked a multitude of recipes to try and now I finally can. I found 2 meatloaf recipes, 1 from the brochure which is extremely similar to hubby’s favorite one that I have made for years and years and a sour cream recipe from the book that I decided to try. In the end the recipe I made was a combination of both recipes and hubby all but licked his plate. He kept telling me to find out where to get more of this sauce. He even put it on his mashed potatoes and thought that was just scrumptious. Normally he would use ketchup on his meatloaf, but tonight he used Country Bob’s All Purpose Sauce. He decided Country Bob’s All Purpose Sauce is our new ketchup.

All I can say is that I was sooooooooooooooooo pleasantly surprised by the flavor. Hubby can’t say anything, he’s too busy licking the bowl. You have to try Country Bob’s All Purpose Sauce and start with this fudge recipe. One of the greatest things about this recipe besides the awesome flavor is the consistency. How many times have you made fudge and weren’t sure it would set up okay or it turned out dry? That will never happen with this recipe. This recipe is truly foolproof.

COUNTRY BOB’S INCREDIBLE FUDGE
12 ounces Velveeta cheese*
2 sticks butter
6 ounces unsweetened chocolate
2 tablespoons Country Bob’s All Purpose Sauce
2 pounds powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (optional)**

  • In a microwave safe bowl combine the Velveeta, butter, Country Bob’s All Purpose Sauce and chocolate. Microwave on high 2-4 minutes, stirring every minute until mixture is smooth and well blended.
  • Pour the powdered sugar into a large mixing bowl. Add the chocolate mixture gradaully while beating with an electric mixture until well blended.
  • Beat in the vanilla.
  • Stir in the nuts.
  • Pour into a greased 9×13 pan.
  • Cover and chill until firm.
  • Store in the refrigerator.

*When I made a second batch of this recipe. it worked better cubed before microwaving
**I exchanged this for Heath Bar bits and loved it

COUNTRY BOB’S SOUR CREAM MEATLOAF ala TAMY
3 pounds ground beef
1 bunch green onions, sliced thin
1/2 cup + Country Bob’s All Purpose Sauce
3/4 cup sour cream
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons sea salt
1 teaspoon white pepper

  • Mix all together.
  • Pour additional sauce over the top.
  • Bake 1 1/2 hours.
  • Pour off any excess moisture.
  • Let stand 5-10 minutes.
  • Serve.
  • Makes wonderful sandwiches with the leftovers.

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SLOW COOKED MEATBALLS

On the weekends when we are going to be home all day, I LOVE the smell of something scrumptious cooking and this recipe is one of my favorites. The great thing about this recipe though is that it’s great for working moms during the week too.
SLOW COOKED MEAT BALLS
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil

  • With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
  • Form into 1 1/2 inch meatballs.
  • Spray the bottom of the slow cooker lightly with PURE.
  • Gently lay the meatballs in the bottom of the slow cooker.
  • Mix together the soup, broth and tomatoes.
  • Pour over meatballs.
  • Cover and cook 7-9 hours on low.
NOTE: I like to make my own ground beef when brisket is on sale. It makes for a richer tasting beef flavor! Thank you Tyler Florence!

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BROWN BOX CRACKER MINI MEATLOAVES with BROWN BEER GRAVY aka MEATLOAF with A SERIOUS KICK

I found these awesome crackers a while back and then was pleasantly surprised to find that they were a local mom & pop operation.  Imagine my even bigger surprise when I’m eating these same crackers at my uncle’s house on Christmas Day later that year and find out that Brown Box Crackers was my own cousin’s company! I asked her if we could share this recipe with you and introduce you to her awesome products. I shared this quite a few years ago and unfortunately the crackers are no more as she passed away in 2014 and no one was able to find her recipes.  They probably existed on her hard drive, but alas my uncle never bothered to search and the hard drive is rotting away in storage, probably under water or too wet to be salvaged.  I have made some substitutions to make it similar to her original recipe.

Beth described this recipe perfectly: ” love comfort food, especially when it makes leftovers that taste better the day after. Meatloaf is one of those comfort foods and I like mine with rich, brown gravy…not with that tomato-y, ketchup-y topping some folks use. I want mine with rice and some kind of fresh vegatable to make it a healthy thing. Thank you, Mom, for putting me on the right path to meatloaf.”

MEAT LOAVES
1 pound Lean Hamburger
1 LARGE egg
1/2 teaspoon Black Pepper (or more to taste)
1/2 teaspoon Salt (or more to taste)
1/2 cup Worcestershire sauce
2 cups Brown Box Cracker Crumbs (I now use a combo of wheat thins, ritz and Keebler garlic butter)
2 medium Onions, chopped
1 Jalapeno, chopped
4-5 Cloves Garlic, chopped

  • Preheat oven to 350º.
  • Process onions, jalapeno and garlic in food processor.
  • Adding just enough water to form a paste.
  • Combine all ingredients except for the cracker crumbs by squeezing though fingers JUST until blended.
  • Once the ingredients are mixed well add the crackers and mix them through.
  • Divide burger mixture into four (4) equal portions and form into mini loaves or form one large loaf.
  • Place in a casserole or large, heavy oven-proofing frying pan.
  • The heavy frying pan is excellent for getting all the “good stuff” for the gravy.
  • Bake approximately 1 hour to 1 hour 15 minutes.

BROWN BEER GRAVY
3 tablespoons Drippings or avocado oil
1/2 cup Wondra Flour
1 cup Dark Beer (Shiner Bock is excellent)
1 cup Beef Broth
Salt and Pepper, to taste

  • Heat drippings/oil to bubbling.
  • Add flour and stir constantly to a bubbling caramel roux.
  • Add beer and broth continuing to stir constantly. The roux will smooth and thicken.
  • Add more broth if necessary.

Serving Suggestion:  Slice meat loaf and top onto a mound of rice, cover in gravy and serve with a side of fresh sliced tomato.

NOTE: Use beef broth INSTEAD of water when preparing rice. You will be pleased!

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CRY BABY BURGERS

We like burgers, but hate the bread on a regular basis so I often make a “knife and fork” burger with fun toppings and this is one of our favorites. Make sure you start the potatoes before grilling the burgers.

CRY BABY BURGERS
1 pound ground chuck
sea salt and fresh ground black pepper to taste
1 small can jalapenos, drained and chopped (save a small amount for the mayo)
1 small can green chiles, drained and chopped
1 tablespoon Worcestershire sauce
2 slices pepper jack cheese
jalapeno mayo (small amount of minced jalapenos whisked into mayo)
caramelized onions – 1 small Vidalia onion, thinly sliced

  • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
  • Form into patties and refrigerate for several hours.
  • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
  • Sear and brown patties, turning frequently until cooked through.
  • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
  • When burgers are done, top with cheese, mayonnaise and caramelized onions.
  • Enjoy!

ROASTED PAPRIKA POTATOES
2 pounds baby red potatoes
sea salt and fresh ground black pepper
Hungarian paprika
1/4 cup melted butter

  • Scrub potatoes.
  • Boil for 10-15 minutes.
  • Drain the potatoes until cool enough to handle.
  • Preheat oven to 400 degrees.
  • Spray a 9×9 shallow baking dish with PURE.
  • Place potatoes on bottom in an even layer.
  • Smash each potato slightly.
  • Evenly sprinkle with salt, pepper and paprika to taste.
  • Pour melted butter evenly over top.
  • Bake 30 minutes until crunchy and bubbling.

TERIYAKI BEEF STIR FRY

TERIYAKI BEEF STIR FRY

3 tablespoons cornstarch, divided 2 + 1
1⁄2 cup plus 2 tablespoons water, divided
1⁄2 teaspoon garlic powder
1 pound boneless round or chuck steak cut into thin 3-inch strips, seasoned well with garlic powder and pepper
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/2 cup shredded carrots
1⁄3 cup Bragg’s Liquid Aminos
3 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

  • In a medium mixing bowl, whisk together 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  • Add beef slices and toss to coat.
  • In a large skillet or wok over medium high heat heat oil.
  • Add beef and stir-fry to desired tenderness; remove and keep warm.
  • Stir-fry broccoli and onion in remaining oil for 4-5 minutes until they begin to soften.
  • Return beef to pan, tossing to blend with vegetables.
  • Add carrots and toss to blend.
  • Whisk together soy sauce, brown sugar, ginger, remaining cornstarch and remaining water until smooth; add to the pan, stirring to coat well.
  • Cook and stir for 3-4 minutes more.
  • Serve over rice.

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BEEF STROGANOFF

WHY THIS RECIPES WORKS – This recipe is full of simple, but comfort oriented ingredients that makes for a quick week night dinner that is completely satisfying.  Just add a green salad or vegetable and you’re ready!

BEEF STROGANOFF

1 1⁄2 lbs beef, sliced thin or chopped small
2 tablespoons baking soda
1⁄4 cup room temperature water
3 tablespoons avocado oil
3 tablespoons butter
1 large onion, chopped small
3-4 garlic cloves, crushed
1⁄2 lb mushrooms, sliced thin
2 tablespoons flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1 bay leaf
1 cup dry white wine
LARGE pinch sea salt
1⁄2 teaspoon sweet paprika
1⁄4 teaspoon white pepper
1 1⁄2 cups sour cream
cooked wide egg noodles

  • Slice beef very thinly across the grain, or cut into bite size pieces and place in ceramic or glass bowl.
  • Whisk together the baking soda and 1/4 cup water. Pour it over the beef. Stir well and let sit for 15 minutes.
  • Melt butter into oil and sauté onions on low heat for about 10 minutes until golden. Add garlic and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
  • Remove the beef from the bowl and rinse well under running cold water in a colander; let drain.
  • Add well-drained beef to the cooked mushroom mixture and sauté another 10 minutes. When you add the beef it will make the sauce foam – DON’T PANIC — this is to be expected and will subside.
  • Sprinkle flour in and stir until everything is coated.
  • Add the broth plus the Worcestershire, bay leaf, wine, paprika, and white pepper to the meat mixture.
  • Simmer for 5 to 10 minutes, tasting it periodically until any “floury” taste is gone.
  • When you are close to serving, take it off the heat and add the sour cream, careful not to curdle, and stir well.
  • Remove the bay leaf.
  • Serve over cooked buttered noodles.NOTE: The BIG “secret” in this recipe that makes it PERFECT is soaking the meat with the baking soda mixture. It ensures a wonderfully tender and velvety beef.

BBQ BACON CHEESEBURGER MEATBALLS

This is one of those fun facebook recipes that actually worked the way it was supposed to! See the how to video here. I did make a couple changes that we like better.

BBQ BACON CHEESEBURGER MEATBALLS – makes 12 metballs

1 pound ground beef
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon pepper
2 teaspoons salt
1/3 cup bread crumbs
3 cloves garlic, minced
½ onion, minced
⅓ VERY loosely packed cup minced parsley
1 egg
1 tablespoon ketchup
1 tablespoon mustard
1 teaspoon Worcestershire sauce
1 tablespoon honey
4-6 small/medium-sized onions
4 ounces cheddar cheese (small block), cubed
16-24 pieces of bacon
1 bottle BBQ sauce (King”s Hawaiian Original)

  • Preheat oven to 425˚.
  • Cut onions in half root to tip.
  • Save onion shells suitable to wrap meatballs. Use smaller inside pieces for the minced onion inside the meat mixture.
  • In a large mixing bowl, combine ground beef with garlic powder, onion powder, pepper, salt, bread crumbs, garlic, onion, parsley, egg, ketchup, mustard, Worcestershire sauce, and honey until evenly combined. Refrigerate for at least an hour.
  • Remove meatball mixture from refrigerator.
  • Stuff each meatball with a cube of cheddar cheese and form into golf ball-sized meatballs around it.
  • Wrap each meatball in two onion shells and then wrap each meatball with 2 pieces of bacon until meatball is completely covered. Secure with toothpicks.
  • Submerge each meatball into the BBQ sauce before transferring it to a parchment-lined baking tray.
  • Bake for 45 minutes, brushing again with BBQ sauce every 15 minutes.
  • Enjoy!

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HAWAIIAN MEATLOAF & LEMON BUTTER POTATOES

This started out as Carol Faye’s Meatloaf from the Loveless Cafe in Nashville, Tennessee which I can no longer find on their menu, but it is in Southern Living’s Off the Eaten Path.  Unfortunately, or fortunately, we ended up with an entirely different recipe and hubby absolutely loved it so it’s a keeper!HAWAIIAN MEATLOAF
1 1/4 pounds ground round
1/3 cup minced Vidalia onion
1 large clove black garlic, smashed
1 teaspoon avocado oil
1 medium egg
1/4 cup Country Bob’s special sauce
1/4 + 1/2 cup King’s Hawaiian original BBQ sauce
1 teaspoon garlic powder
1/2 cup quick cooking oats
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground sea salt

  • Preheat oven to 350°.
  • Using your hands mix all the ingredients except the last 1/2 cup of BBQ sauce. Mix only until all ingredients are well incorporated.
  • Mold into small loaf pan .
  • Bake for 45 minutes or starting to crisp on the edges.
  • Pour remaining BBQ sauce over meatloaf and bake 5 minutes more.

LEMON BUTTER POTATOES
2 pounds small new potatoes
1/4 cup butter, melted
Juice of 1 lemon
1+ teaspoon fresh chopped parsley
fresh ground sea salt, to taste
fresh ground black pepper, to taste
1 cup chicken broth

  • Wash and remove any blemishes from potatoes.
  • Add chicken broth to sauce pan and add 2 cups water.
  • Add potatoes and bring to a slow boil, cooking until potatoes are just fork tender, about 10 minutes.
  • Gently drain potatoes in colander.
  • Add butter, lemon juice, salt, pepper and parsley to mixing bowl.
  • Add potatoes and gently toss to coat.

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MELTIN YOUR MOUTH BEEF TENDERLOIN, HORSERADISH POTATOES, HOMESTYLE GREEN BEAN CASSEROLE & HERB BUTTER

MELT IN YOUR MOUTH BEEF TENDERLOIN

3 pound beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

  •  Preheat oven to 350˚.
  • Sprinkle garlic on the bottom of a shallow, glass baking dish and then layer the green onions and mushrooms.
  • Place roast on top.  (Be sure NOT to salt the meat!  You will get plenty of salt from the sauce.
  • Whisk together the soy sauce, Worcestershire sauce and butter.  Pour over the roast.
  • Bake in preheated oven for 10 minutes.
  • Turn roast over and continue cooking 45 minutes or until roast reaches 140 degrees.
  • Baste every 10-15 minutes for even flavor distribution.
  • Let rest 10-15 minutes covered by foil before slicing.

HORSERADISH POTATOES

4 pounds Golden Yukon potatoes, cut into 1 inch pieces
1 cup half and half
1 cup butter, softened
1/3 cup cream horseradish
1 egg
2 + 1/2 teaspoons sea salt
1/2 teaspoon white pepper

  • Preheat oven to 350˚.
  • Spray a 2 quart baking dish with PURE.
  • In a large pot combine potatoes and enough salted water to cover. Bring to a boil and cook until tender.
  • Drain potatoes.
  • In a large mixing bowl combine the potatoes, 6 tablespoons of softened butter, half & half and, white pepper and 1/4 teaspoon sea salt.
  • Beat on medium speed until largest off chunks are smooth.
  • Add egg and horseradish mixing until smooth.
  • Spread into baking dish.
  • Melt remaining butter and drizzle over potatoes.
  • Bake 25 minutes or until heated through.
  • Increase oven temp to broil for few minutes to brown the top.

HOMESTYLE GREEN BEAN CASSEROLE

1 1/4 pounds fresh green beans; cleaned, trimmed and blanched
1 cup fresh toasted bread crumbs (I use garlic flavored croutons run through the food processor)
3 tablespoons Wondra
3 + 1  tablespoons butter
1 1/2 cups whole milk
1/4 teaspoon white pepper
3 cloves garlic, minced
1 package Hidden Valley Ranch mix
1 large bunch green onions, sliced
1 1/2 cups mushrooms, sliced

  • Preheat oven to 350˚.
  • In a small saucepan melt 3 tablespoons butter.
  • Whisk in flour until golden.
  • Add milk gradually while stirring constantly.  Bring to a boil. Reduce heat and continue to stir constantly until thickened.
  • Stir in dressing mix and pepper. Set aside.
  • In a small skillet melt 1 tablespoon butter.  When sizzling add garlic, stirring until fragrant. Add onions and mushrooms.
  • Combine green beans with half of the garlic onion mixture.
  • Fold in white sauce to the green beans.
  • Pour into your prepared baking dish.
  • Combine bread crumbs with the remaining half of the garlic onion mixture and sprinkle over the casserole.
  • Bake uncovered 30 minutes.

HERB BUTTER

1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

  • With an electric mixer blend together until well blended.
  • Form into shape and chill until firm.  (I use an old Tupperware butter tray lined with plastic wrap)
  • Transfer to your decorative tray and serve.

CORNED BEEF HASH – use your ST. PATRICK’S DAY leftovers

CORNED BEEF HASH
We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes.

about 1 pound left over corned beef, diced and shredded
2 tablespoons butter
1/2 pound cooked potatoes, diced
1 large bunch green onions, sliced
fresh ground pink Himalayan salt and pepper, to taste
1-2 tablespoons Worcestershire sauce

  • Melt butter in a large skillet over medium high heat.
  • Add onions, cooking a minute or two until translucent.
  • Add corned beef and potatoes.
  • Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
  • Serve with poached or fried eggs.

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