Five Layer Ground Beef Dinner -Weekend Recipe

Here is a great recipe to use with what is in your pantry.  If you don't have carrots use celery.  If you don't have potatoes add uncooked rice and add an extra can of water in the bottom layer.  If you don't have ground beef, use cooked chicken or ground turkey.  And if you want it vegetarian, use impossible meat or Beyond Meat instead. And if there is no tomato soup in your pantry, substitute cream of mushroom instead.

5-Layer Ground Beef Dinner

1 layer potatoes, uncooked and sliced

1 layer onions, chopped

1 layer (about 1 cup) wild rice, pre-cooked for 15 minutes

1 layer carrots, sliced

1 layer  1 lb. ground beef, browned topped with 

    ½ of a green pepper, chopped

           

1 can tomato soup, thinned with 1 can water (or cream of mushroom soup)

Backyard Patch Do-it-All Seasoning

Brown ground beef and add 1/2 of a green paper diced, set aside. Chop remaining ingredient.  Use at least one of each item, or add more if you want more vegetables. Layer in a deep casserole in order above, starting with potatoes on the bottom.  Season each layer with a sprinkle Do-It All Herbal Seasoning.  Combine tomato soup with water and pour over top and bake at 350 degrees for 1 ½ to 2 hours or until potatoes are tender.  Water may need to be added to keep dinner moist while cooking.  Serves 8

Hearty Beef Stew - Weekend Recipe

Hearty Beef Stew

Marinade:

1 glove garlic

10 peppercorns

8 whole allspice

1 tsp. salt

1 cup red wine

3 pounds rump roast, cubed

Stew:

3 Tbls. Olive oil

2 cups beef broth

1 Backyard Patch Bouquet Garni packet

1 clove garlic

3 medium carrots, peeled & quartered

1 large white onion, quartered

12 small mushrooms, sliced

10 oz. pkg. frozen green peas  

Directions:

Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, and wine. Stir to dissolve salt. Add beef cubes, pressing cubes down into marinade to immerse as much as possible. Cover and marinate in the refrigerator for at least 1 hour.  

Remove beef and garlic from marinade with a slotted spoon, reserving marinade. Pat beef and garlic dry on paper towels. In a 6 quart non-reactive oven-going pot (like a dutch-oven), heat olive oil and garlic over medium-high heat. Add meat in 2 batches, searing meat on all sides until deep brown. Return all meat to pot. Pour in reserved marinade and beef broth. Add bouquet garni. Bring to a boil. Boil gently for 10 minutes. Reduce heat and simmer for 30 minutes.  

Preheat oven to 350F. Layer carrots, onions and mushrooms atop meat mixture in casserole. Cover and bake at 350 degrees F for 1 1/2 hours until meat and vegetables are tender. Remove bouquet garni. Stir in frozen peas. Season to taste with salt and pepper.  Cover and bake 4-5 minutes until peas are cooked. Spoon stew and cooking juices into individual serving bowls. Sprinkle with chopped fresh parsley.

To find any recipe featured this month - use the search box and type: StewFeb
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn and Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails

Seasoned Beef Empanadas - Weekend Recipe

Time for a quick and easy weekend recipe that has bright spring-like flavors. I made this in 15 minutes excluding the marinading.  We enjoyed it fresh and warmed up the next day.  I am sure you will love it too.

Seasoned Beef Empanadas

1/2 cup prepared BYP Italian Dressing or French Dressing

1/2 pound ground beef

1 small onion, chopped

1/3 cup regular or golden raisins

3 tablespoons ketchup

1/4 teaspoon ground cinnamon

salt and black pepper

2 store-bought refrigerated rolled pie crusts

1 large egg, beaten

1/2 cup sour cream

1/4 teaspoon lime zest

Place uncooked ground beef in ½ cup of dressing and allow to marinade for an hour or overnight.

Heat oven to 375º F. Place a bit of oil in a large skillet and warm over medium heat.  Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the marinated beef and cook, breaking it up with a spoon, until no longer pink, 3 to 4 minutes. Stir in the raisins, ketchup, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.

Using a 2½-inch round cookie cutter, cut out circles from the pie crusts. Divide the beef mixture among the circles, use your finger to wet the edge of each circle with some water, fold in half, and press with thumb or fork to seal. Transfer to a baking sheet and brush with the beaten egg. Bake until golden, 20 to 25 minutes.

Put the sour cream in a small bowl and stir in zest.  Sprinkle a bit more on top and serve with the empanadas.