I'm telling you it would have been a lot less work to just link to another site or type out the recipe instead of preparing and photographing myself. Seriously, I'm saying there is no way PW does her own house cleaning, homeschooling, and dish-washing along with cooking, photographing, blogging, and challenging Bobby Flay. There just isn't any way one woman, no matter how wondrous she might be, could do all that. I'm saying this because by taking the pics it took me six times as long to get this dish prepared. That's not to mention that I didn't even make anything to go with it and the pics aren't that great. (I'll take help on that too!) I took all these pics and now I think they are stupid. I'm not even posting most of them. Whatever...maybe I'll get better someday.
You all realized that I'm not requesting some fancy recipe that you concocted yourself, just something you like and is tasty. Easy is always a good thing too. I snatched this recipe for meatloaf muffins by Rachel Ray off of Food Network.
The sauce!
I use Head Country BBQ sauce, which is pretty sweet and spicy.
The onion before its death!!
I sometimes do the celery and pepper, just do whatever you have.
I sometimes do the celery and pepper, just do whatever you have.
Eggie!!
Starting to mix.
Like my cool new bowl? You can see the rest of the set later.
Use an ice cream scoop to divide it. I also mash 'em with it to make a little hole for the sauce.
Wa-La!!
Meatloaf Muffins
1 - 2 lbs. gound BEEF
1 medium onion
2 ribs celery
1 green bell pepper
1 large egg + splash of milk, beaten
1 cup plain bread crumbs
2 T. grill seasoning (Montreal Steak Seasoning)
1 cup BBQ sauce
1/2 cup salsa
1 T. Worcestershire sauce
PAM olive oil spray
Preheat oven to 450 degrees.
Put ground beef into large mixing bowl. Pulse onion, celery, and bell pepper in food processor until fine. Add to beef. Add egg, beaten with milk, bread crumbs and grill seasoning. Make the sauce (Really you can do it anytime.) Add a little more than half the sauce to beef mixture. Mix well (with your hands.) Spray muffin tin. Divide meat using ice cream scoop. Top with remaining sauce. Bake about 20 minutes or until cooked through.
1 - 2 lbs. gound BEEF
1 medium onion
2 ribs celery
1 green bell pepper
1 large egg + splash of milk, beaten
1 cup plain bread crumbs
2 T. grill seasoning (Montreal Steak Seasoning)
1 cup BBQ sauce
1/2 cup salsa
1 T. Worcestershire sauce
PAM olive oil spray
Preheat oven to 450 degrees.
Put ground beef into large mixing bowl. Pulse onion, celery, and bell pepper in food processor until fine. Add to beef. Add egg, beaten with milk, bread crumbs and grill seasoning. Make the sauce (Really you can do it anytime.) Add a little more than half the sauce to beef mixture. Mix well (with your hands.) Spray muffin tin. Divide meat using ice cream scoop. Top with remaining sauce. Bake about 20 minutes or until cooked through.
Oh...by the way, I was so worried about my linky tool working that I even dreamed about it last night. Retarded if you start blogging in your sleep, right?
6 comments:
PREP TIME 5 MIN, COOK 20 MINUTES, MAKES 4 SERVINGS
1 LB GROUND BEEF
1 CAN CONDENSED TOMATO SOUP
½ CUP CHUNKY SALSA
½ CUP WATER
6 FLOUR TORTILLA (6”) CUT INTO 1” PIECES
½ CUP SHREDDED CHEDDAR CHEESE
COOK BEEF IN SKILLET OVER MEDIUM HEAT UNTIL WELL BROWNED, STIRRING OFTEN TO SEPARATE MEAT, POUR OFF FAT
STIR SOUP, SALSA, WATER, AND TORTILLAS IN SKILLET AND HEAT TO A BOIL. REDUCE HEAT TO LOW.
COOK 5 MINUTES. STIR. TOP WITH CHEESE
Name of Recipe is Beef Taco Skillet
Italian Crescent Casserole-
1 lb. ground beef
1/4 cup onion (optional- I don't use)
Spaghetti sauce (enough to cover the meat fully)
2 c. shredded mozzarella cheese
1/2 c. sour cream
1 8 oz. can crescent rolls
1/3 c. grated Parmesan cheese
2 Tbs. melted butter
Heat oven to 375. Cook meat and stir in spag. sauce. Mix moz. cheese and sr. cream together. Place meat mix in 2 qt. baking dish and top with cheese mix. Unroll and press the rolls over the top of the cheese mix. Mix parm cheese and butter and spread over the top of the rolls. Bake for 18-25 minutes until rolls are brown.
Ok my recipe is now on my blog, sorry for the delay Mrs. Smith!
Green Chile Casserole
4 to 6 Flour tortillas
1 lb. ground beef (Angus preferred)
1 can cream of Mushroom soup
1 bag of chopped green chile-home bagged and frozen from Hatch, NM
Not really any green chile will do-canned or frozen
Lots of shredded cheese
This is Preston's specialty-but I make it too. Brown and drain the BEEF seasoned with garlic, onion, black pepper, etc., mix in soup and about 1/2 can of water, and green chile. Spray a 13 X 9 pan with Crisco, Bakers Joy, Olive Oil, then tear the tortillas into strips and cover the bottom of the pan. Cover with the meat mixture. Add another layer of tortillas and meat. Finally, spread the cheese on top. Bake at 350 degrees for 20or 30 minutes or until chees is melted.
This will probably come up as Preston, but it's really me, Janey.
Yum, I love meatloaf muffins and yours look great!
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