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Salmon Fillets with Bacon

March 2nd, 2010 Carolee

The bagger at my local grocery store gave me this very simple  recipe when he was admiring two great-looking salmon fillets among my groceries.  I tried it, and I loved it.

Ingredients:

  • 2 salmon fillets
  • 2 pieces of bacon, cut in half
  • Ranch Salad Dressing (not low fat or fat free!)
  • Dry dill weed

Place each salmon fillets on top of two bacon halves in a skillet; top each fillet with Ranch Salad Dressing and sprinkle with dill weed.  Cover skillet and heat on medium-low heat for 20 minutes, or until salmon flakes easily with a fork.  Yum! (If you have an electric skillet, I’d use that.  I don’t have an electric skillet or fry pan anymore,  so I used a heavy skillet on the stove top and the fillets turned out great!)

Popularity: 1% [?]

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Double-Layered Shepherd’s Pie

February 17th, 2010 Chris

Borrowed from Rachel Ray…

INGREDIENTS:

  • 2 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
  • 1 cup heavy cream
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • One 8-ounce package white mushrooms, chopped
  • 1 pound lean ground beef
  • 1 bunch scallions, chopped

Preheat oven to 425°. In a saucepan, combine the potatoes with salted water to cover by 1 inch. Bring to a boil and cook until tender, 12 to 15 minutes. Drain, reserving 1 cup of the cooking water; return the potatoes to the pot. Mash with the cream until smooth; season with salt.

In a large nonstick skillet, heat the olive oil over high heat. Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes; transfer to a plate. Crumble the beef evenly across the pan and cook, undisturbed, until the liquid cooks off and the meat begins to brown, 3 to 4 minutes. Lower the heat to medium and stir in the scallions, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, for 2 minutes. Stir in the reserved mushrooms, 1/4 cup mashed potatoes and the reserved 1 cup cooking water. Lower the heat and simmer until the juices are thickened, about 3 minutes. Season with salt and pepper.

Spread slightly more than half of the potatoes evenly in a greased 9-by-11-inch baking dish. Spoon the meat mixture evenly on top, then spoon the remaining mashed potatoes evenly across the filling to enclose. Bake until lightly golden, 20 to 25 minutes. Sprinkle with the sliced scallions; let stand for 10 minutes before serving.

Popularity: 1% [?]

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Santa Fe Cheese Soup

February 4th, 2010 Shana

1 pound Velveeta
1 pound ground beef, browned and drained
1 can whole kernel corn, with liquid
1 can kidney beans, with liquid
1 can diced tomatoes with green chilies, with liquid
1 can stewed tomatoes, diced, with liquid
1 envelope taco seasoning mix

Combine all ingredients in greased slow cooker. Cover and cook on high heat for 3 hours or low heat 4-5 hours. Serve with corn chips.

I like to make a batch of this and keep it in the refrigerator for my lunches. It reheats wonderfully and it’s warm and satisfying on a cold winter day. I heart this recipe BIG time! Bon Appetit!

Popularity: 1% [?]

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Cheeseburger Quiche

February 4th, 2010 Shana

1 sheet refrigerated pie pastry
3/4 lb. ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
5 eggs
1 cup heavy whipping cream
1/2 cup milk
2 tsp. prepared mustard
1 tsp. hot pepper sauce
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups shredded cheddar cheese
1/2 cup parmesan cheese

Unroll pastry into a 9-inch deep-dish pie plate; flute edges and set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Transfer to prepared pastry.

In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses*.

Bake at 375 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Cover the edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before cutting. Garnish with mayo, catsup, pickle relish, crumbled cooked bacon, chopped tomatoes and onions or anything else you like on your burgers.

*I made this with the cheese on top like the recipe says to do. When I make it again, I think I’ll mix at least half of the cheese into the meat mixture.

Popularity: 1% [?]

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Beef and Bacon Stroganoff

February 4th, 2010 Shana

Ingredients:

  • 1 lb. ground beef*
  • 5 thick-sliced bacon strips, chopped
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 TBSP all-purpose flour
  • 1 can beef broth
  • 1 can condensed cream of mushroom with roasted garlic soup, undiluted
  • 2 TBSP Worcestershire sauce
  • 1 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1 cup sour cream
  • 2 tsp prepared horseradish
  • 1/2 cup shredded white cheddar cheese**

In a large skillet over medium heat, cook the beef, bacon, mushrooms, onion and garlic until beef is no longer pink; drain. Stir in flour until well-blended. Add broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat, simmer, uncovered, for 10-15 minutes, stirring occasionally. Stir sour cream and horseradish into beef mixture, heat through (do not boil.) Serve with egg noodles. Sprinkle with cheese.

*The ground beef was good but chunks of meat, like stew meat, would be even better.
**I forgot to top this with cheese, so I don’t know if the cheese is good on it or not. But I do know it’s really good without it.

Popularity: 1% [?]

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