BIG MAC SECRET SAUCE

Every once in a while, rather than going to McDonalds and buying a "maybe hot...maybe not"  Big Mac (with only 3 ounces of beef) , we make a full size version at home. Here's another idea: Ever thought of Big Mac sliders for a kids party?  

This recipe tastes EXACTLY LIKE the secret sauce on the Big Mac, trust me, it really does.  It's quick to put together and lasts in the fridge for at least a couple of weeks.  Surprise your family with home made Big Mac's for dinner.

BIG MAC SECRET SAUCE

1/2 cup mayonnaise
2 heaping tablespoons French dressing  (salad dressing)
1/2 tablespoon sweet pickle relish
2 heaping tablespoons dill pickle relish
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon dry onion flakes
1 teaspoon ketchup
1/8 teaspoon salt

Mix everything and chill for several hours or overnight.  Makes 1 cup.

 

 

ENJOY !!

TACO MEAT LOAF

This meat loaf is a lot of fun and it is a great way to perk up any week night. It has crushed corn chips, salsa and cheese in it and then its topped with refried beans and more cheese.

The "heat" of your salsa will determine how spicy this meatloaf is, so it is easy to adjust for younger kids (and us grandparents). I like to serve it with Spanish rice, refried beans and coleslaw. It is a great change of pace.

1 pound of LEAN ground beef (less than 10% fat)
½ cup of finely crushed corn chips
1 beaten egg
3 teaspoons chili powder
1 teaspoon cumin
½ cup of (your favorite) thick and chunky salsa
½ teaspoon black pepper
½ cup of Mexican blend shredded cheese

TOPPING
1 cup of refried beans
¼ cup of your favorite salsa
1 cup of Mexican blend shredded cheese

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).

 You should have an oval meat loaf like this

In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.

NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.

NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf.You shouldn't have much "grease" if you use 90% lean ground beef.

BAKED MEATLOAF BURGERS

I love meatloaf, especially the top and end pieces that are coated with that sticky sweet glaze, don't you? As a matter of fact, picky-picky husband and I have been known to make leftover meatloaf sandwiches, using ONLY that outside saucy layer of meat.

With that in mind, I decided to try "baked meatloaf burgers" and they were a big hit; we ended up with the best part of the meatloaf in EVERY sandwich!!

1½ pounds lean ground beef (I use 90% lean)

1/2 cup chopped onion (chopped finely)

2 eggs lightly beaten

2/3 cup saltine crumbs (fine)

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoon chili powder

1 teaspoon ground cumin

Mix above ingredients (don't over mix) and shape into patties. Place on baking sheet that has been sprayed with cooking spray.

Brush liberally with glaze (really pile it on).

GLAZE

1/2 cup ketchup

1/4 cup brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon ground DRY mustard powder
healthy pinch of black pepper

few drops of liquid smoke

Mix Glaze and brush over the patties (use all of the glaze).

Bake patties in a preheated 350° oven for 25-30 minutes or until they are cooked through (cooking time depends on how thick you make your patties).

This recipe also makes wonderful sliders on little dinner rolls. Don't try to FRY these burgers (with the sauce on them) because it will scorch and burn quickly; the sauce really transforms magically in the oven, so it is worth the effort.

SPAGHETTI

On snowy winter days, when it is good to stay close to home, I enjoy making dinner in the slow cooker. One of our favorite's is spaghetti; our kids were raised on this recipe and it is one of picky-picky husbands favorites.

The thick and hearty sauce and tender meatballs really need a solid six hours or more in the slow cooker, so don't be tempted to rush this recipe. I love the way my kitchen smells when I make this sauce.


MEATBALLS

1 pound of lean (90% or better) ground beef

1/2 cup fine dry bread crumbs

1 egg

1 teaspoon salt

1/4 teaspoon black pepper

Mix all of the meatball ingredients and shape into walnut size meatballs. Bake in a 350 oven for 15 minutes then drain well before adding to sauce.

 SPAGHETTI SAUCE

(1) 14 ounce can of tomato sauce

(1) 12 ounce can of tomato paste

4 cups water

1/2 cup chopped onion
1 cup finely diced carrot

1 clove of minced garlic
1 tablespoon olive oil

2 teaspoons dried sweet basil

1 teaspoon dried oregano

1/2 teaspoon fennel seed

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon sugar

Saute the onions, garlic and carrots in the olive oil until they are very aromatic (they don't need to be cooked through). Add the rest of the sauce ingredients and bring to a boil.  Put EVERYTHING in the slow cooker and add the baked meatballs. Cook on high for 6 hours.

The last couple of hours, leave the slow cooker lid open just a crack so the sauce will reduce and thicken. Serve over spaghetti noodles.

NOTE: If you like mushrooms, add them the last hour of cooking.

NOTE: No matter how hard I try to make a "smaller" batch of spaghetti sauce, it always ends up making too much, so now I plan on it. The sauce that we don't use on night one, goes into a lasagna casserole for the freezer. Some sauces just need to be cooked in big batches I guess.

SWEET AND SOUR MEATBALLS

Hubby has a serious sweet tooth; he even likes SOME savory dishes on the sweet side, like this (quick and easy) sweet and sour sauce. It works equally as well with chicken, pork, country style ribs and shrimp.

SWEET AND SOUR MEATBALLS

 

MEATBALLS
1 pound of very lean ground beef
5 tablespoons dry bread crumbs
1/4 cup of milk
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

Mix all ingredients and shape into walnut size balls. Bake for 20 minutes at 375, then drain on paper towels.

SWEET AND SOUR SAUCE
In large sauce pan, mix:
1 cup water
1/4 teaspoon salt
1/2 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1 teaspoon soy sauce
1/4 teaspoon dry red chili flakes (I use only a pinch)
(1) 8 ounce can of pineapple chunks undrained

Bring everything to a boil and thicken with 2 tablespoons of cornstarch mixed with 1/4 cup of water. Bring back to a boil, stirring constantly. When the sauce has thickened, turn the heat down to a very slow simmer and add the baked meatballs. Continue simmering for about 20 minutes. Serve over rice.

NOTE: We don't care for a lot of "heat" in our food, so I use a scant 1/4 teaspoon of red pepper flakes.

NOTE: Bake the meatballs for 15 to 20 minutes, depending on how large you make them. I turn on the broiler for the last 2 or 3 minutes to give the meatballs some color.

TACO BURGERS

It has been hot for at least two weeks, so we have done a lot of grilling, crock potting and microwaving (anything that keeps the kitchen cooler). We cooked this taco burger on the "GF Grilling Machine " but it would be even better on an outdoor grill.

2 pounds of extra lean ground beef (I use 93%)
1/2 cup of crushed corn chips
1/4 cup favorite taco sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
sliced pepper Jack cheese
lettuce, tomato, avocado & onion
Mix the ground beef with the crushed corn chips, taco sauce and salt and pepper.
Shape into patties and grill over medium heat. Just before it is finished, top each burger with a slice of pepper Jack cheese and let it melt. Serve burgers on bun with fresh veggies.

TURKEY and BLACK BEAN CHILI

This is my favorite way to eat chili...a bed of greens, a thin layer of Frito corn chips, a cup of slow simmered chili (nice and thick), a little cheddar, sliced grape tomatoes (they are the sweetest), cubed avocado, green onions and a little low fat sour cream...oh yum!

TURKEY & BLACK BEAN CHILI
1 & 1/2 pounds ground turkey
1 tablespoon canola oil
1 small sweet onion diced & 1 garlic clove minced
1 teaspoon salt
(2) 15 ounce cans of black beans (drained and rinsed)
12 ounce can of tomato paste
4 cups water
4 ounce can of Ortega mild green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon white sugar

In a pan, large enough to cook the chili, saute onions until transparent; add the turkey and cook (chop it up with your spatula) until you see little brown bits on the meat. Drain the meat well and return to the pan; add everything else, stir well and bring to a boil. Turn down the heat and simmer for two hours (it will get nice and thick).

NOTE: We do not like spicy food, so this chili is very mild. If you like heat, just add some diced jalapeno peppers to the meat.

NOTE: After you bring the chili to the initial boil, you can transfer it to a crock-pot and let it cook all afternoon (just leave the lid open a tiny bit so the chili will thicken up).

MUSHROOM & CHEESE STUFFED HAMBURGERS with HOMEMADE BUNS

Spring is here (even here in Alaska) and thoughts turn to outdoor barbeque's and camping. I’m always on the lookout for easy recipes that will “hold up” well in the cooler and Mushroom Stuffed Hamburgers is a good one. You can make the patties ahead of time and freeze them solid (which will help insure food safety while you travel.) Just throw these frozen patties on the grill and pair them with homemade hamburger buns (recipe follows) and you have a delicious cookout!

Can you tell that someone in my house loves mayo? LOL

(makes 4 hamburgers)
1 pound of lean ground beef
1 egg
2 tablespoons finely chopped onion
¼ cup dry bread crumbs
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
¼ teaspoon black pepper
8 ounces of fresh mushrooms (sautéed)
favorite cheese

Each of these hamburgers is made out of two thin patties with mushrooms and cheese sandwiched in between. So mix everything (except the mushrooms & cheese) and make 8 thin patties. Top four of the patties with sautéed mushrooms and your favorite cheese and then a 2nd thin patty, pressing to seal the edges well. Repeat for the other three hamburgers.

If you are going to freeze these, wrap each one individually in plastic wrap and lay them flat on a cookie sheet to freeze. When they are frozen, you can stack them in a freezer Ziploc bag. Whether you are taking these on a camping trip or just leaving them in the freezer for a quick weeknight meal, they taste great.

HAMBURGER BUNS

This recipe will make at least 2 dozen hamburger buns. Once baked, they freeze extremely well. I find myself using them for everything from breakfast sandwiches to peanut butter sandwiches.
5 cups of all purpose flour
2 packets of dry active yeast (I use 2 tablespoons)
3 tablespoons sugar
3 tablespoons vegetable oil
1 tablespoon salt
2 ½ cups very warm water

In an electric stand mixer, place 2 cups of flour, yeast, sugar, oil and salt (stir to combine dry ingredients) Add 2 ½ cups of very warm water (see note). Stir quickly while you add the water. Let this mixture sit for about 10 minutes.

Add the rest of the flour, about ½ cup at a time, scraping the sides of your bowl and dough hook each time. Every time you stop your mixer, turn all of the dough mass over. Let your machine knead this dough until it CLEANLY comes away from the side of your mixer. If you have added all 5 cups of flour and it has not come cleanly away from your bowl, you need to add just a little more flour.

Once the dough comes cleanly away from the sides of your bowl, let the machine knead it for about five more minutes. Remove the dough and grease the bowl. Return the bread to the greased bowl and grease the top of the dough. Cover the dough with plastic wrap and let it rise for an hour (it will more than double in volume).

Punch the air out of your dough and let it rest (covered) for 15-20 minutes. This step is important because your dough will “behave” much better while you form it, if you follow this step. Pinch off pieces of dough about the size of a tangerine. Make each ball as round as you can. Roll each ball into a 5” circle. Resist the temptation to add more dough to make a thicker bun. At this stage, your buns need to be a lot thinner than you think. (about ½” thick). If you add more dough, you are going to end up with a burger bun the size of your face!

Place the formed buns on a greased baking sheet and spritz the top of the dough with just a little cooking spray. Cover with plastic wrap and let rise for about 45 minutes. Bake at 400° for 15-16 minutes.

If you are going to freeze these buns, let them cool completely first and freeze as soon as possible. About 4 to 5 minutes in a 350° oven will heat a frozen burger bun and make it taste like it was just baked.

This recipe also makes excellent sandwich bread

TACO FILLING

I often look at the packets of dry seasoning and gravy mixes, at the grocery store, and wonder what is in them besides the main ingredient which seems to be salt. I see young cooks buying packets of taco seasoning mix and I have to resist the urge to tell them “save your money…you probably have the necessary ingredients at home already!”

This is a good, basic, kid friendly recipe for beef taco filling because it is more flavorful than spicy; I’ve used this recipe for many years. If you like more “heat”, just add some (seeded and diced) jalapeño peppers. Personally, I like more heat than my husband (who thinks black pepper is too spicy LOL), so instead of bumping up the seasoning in the whole recipe, I just add some pepperjack cheese to MY taco.

1 pound lean ground beef
2/3 cup chopped sweet onion
3 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt
½ teaspoon regular paprika (not the hot kind)
pinch garlic powder
pinch of dried red pepper flakes (or to taste)
½ cup water
(1) 4 ounce can of Ortega chopped mild green chiles

Brown the ground beef and onions, then drain well. Return meat to pan and add everything else. Simmer for about 15 minutes, using your spatula to chop the burger into fine pieces as it cooks. The water will help disperse the seasonings and then it will cook away. Turn heat down and keep warm until ready to use.

NOTE: If have an unexpected guest or two, just add some refried beans to the meat and mix well.