Category Archives: Beef

BBQ Cowboy Beans

Well, howdy!¬† How’s everyone today? ūüôā¬† How about this crazy winter weather, huh??¬† Wintry conditions all the way down in Miami!¬† The same weather system is going thru our area up here in Alberta as well.¬† A snow storm is supposed to roll thru tonight along with winds up to 60km (I don’t know what that is in mph, but it’s windy!).¬† Don’t nights like this make you just want to curl up under the blankets with a cup of hot cocoa and a good book?

Here’s a nice hot meal that’s really quick and easy to throw together on a weeknight.¬† Better yet, make it ahead of time then throw it into a freezer bag and freeze until you’re ready for it.¬† The original recipe comes from a great blog called $5 Dinners and can be found here.¬† I’m always on the lookout for frugal recipes, and there are tons of wonderful ones to be found there.¬†

I did make some changes to the recipe, so I’m going to share the recipe the way I made it with y’all.¬† Instead of the biscuits called for, I decided to make a batch of beer bread.¬†¬† It made the perfect base for the beef and bean mixture!¬† Other changes I made were to add in some chopped onion and bell pepper, substitute a 19 oz can of a 6 bean mix for the black and pinto beans called for, and I did not drain the tomatoes.

Here’s the completed dish.¬† A nice salad to go along with is all you need for a complete meal.

BBQ Cowboy Beans


  • 1 lb ground beef
  • 2 garlic cloves, minced
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 (19 oz) can 6-bean mix
  • 1 (15 oz) can diced tomatoes
  • 1 cup bbq sauce
  • bread of your choice for serving over


Brown the ground beef along with garlic, onion, and bell pepper in a skillet.  Stir in the beans, tomatoes, and bbq sauce.  Simmer for 10-15 minutes until thickened and heated thru.  Serve over beer bread, biscuits, or your choice of bread.


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Filed under Beef, Stove-Top Meals

Shoney’s Beef & Cabbage Soup

I have to say that as much as I grumble about the onset of winter every year (I haven’t done much of that on my blog, but trust me, my husband gets an earful), I do love making hearty winter foods.¬† I love coming inside from the cold and having a big bowl of something hot to warm my heart and tummy.¬†

And by this time of the year, we’ve already had our Christmas tree up for several weeks now, and whenever I’m home by myself I usually have holiday music playing (love Windham Hill’s A Winter’s Solstice albums).¬† I love the holiday season! I’m sure it also helps that its just Jay and I, so I don’t have lots of people to stress over buying gifts for.

Now, as for this soup, I don’t actually know if it tastes like the soup at Shoney’s or not.¬† I’ve only ever eaten at Shoney’s for their breakfast buffet.¬† But regardless of whether it’s the same as Shoney’s, I can tell y’all that this soup is delicious.¬† It will definitely warm your heart and tummy!¬† This is also another very economical recipe.¬† It makes a big pot of soup, but you can always freeze some for later.¬†

¬†I made this soup on the stovetop, but if it had been a workday I would have thrown everything into the crockpot.¬† If you follow my blog at all, you’ll know that I LOVE my crockpots and would cry miserably if I woke up one day and they were suddenly gone.

Let’s make this!¬† Simply brown up your ground beef along with the onion and bell pepper, making sure to drain of any excess grease.

Add in all remaining ingredients.¬† Cover and bring to a boil, then simmer until done.¬† That’s it!

Make some cornbread, biscuits, or garlic bread to go along with, and you’ve got a wonderful meal to help stave off that winter chill.

Shoney’s Beef & Cabbage Soup


  • 1 lb ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 medium head cabbage, chopped
  • 1 large potato, diced
  • 1 can kidney beans, drained
  • 28 oz can diced tomatoes
  • 2 cups beef broth
  • 1/2 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • salt and pepper to taste


Brown ground beef, onion, and bell pepper in large pot.  Add all remaining ingredients, stirring well.  Cover and bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour.

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Filed under Beef, Soups/Stews

Favorite Baked Spaghetti

Goodness, has it really been almost a week since I last posted??¬† Time sure does have a way of flying!¬† To make up for my neglect of my little blog, I’m going to share today one of my all-time favorite recipes.¬† This is a recipe I’ve had for years, it’s another one from my early days¬†when I¬†was just starting out¬†cooking for myself.¬†

Now, there’s really nothing unusual about this casserole, and I bet many of you have variations of it as well, and it may go by different names.¬† I think the original name of my specific recipe was called Husband’s Delight, though I just call it Favorite Baked Spaghetti (I like to keep things simple and to the point!).¬† Anyway, this is my favorite version of this classic recipe, and I hope you’ll like it too ūüôā¬† This is also a great recipe for stretching your meat with since you get a whole 13×9 pan’s worth of casserole using just 1/2 lb of meat.¬† Can’t beat that!

By the way, I blogged recently about the terrors of a Florida girl trying to drive in the snow (that would be me), and I am happy to report that I am now back to driving myself to and from work.¬† Of course, it does help that the roads are now clear…We’ll see how I do when the next snowfall comes!

The assembly of this casserole is very easy.  Before you start on anything else, get your spaghetti cooked up and drained.  Set it aside for later.

Now just brown up your ground beef and bell pepper.¬† I use lean ground beef, but there’s still quite a bit of fat, so I make sure to drain that before adding in the pasta sauce, which is the next step.

Combine the meat sauce and spaghetti, and pour it into a greased baking dish.

Now for the best part!¬† Mix together the cream cheese, sour cream, and green onions.¬† Whatever you do, don’t leave out the green onions.¬† I don’t know what it is about them, but for some reason they just make this dish.¬† So green onions, important!¬† Spread this mixture over top of the pasta.

Sprinkle with cheese, and it’s now ready to go in the oven.

Delicious!  One of my top 5 favorite comfort foods, for sure.

Favorite Baked Spaghetti


  • 8 oz spaghetti
  • 1/2 lb ground beef
  • 1/4 cup chopped green bell pepper
  • 14 oz pasta sauce
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup sliced green onions
  • 3/4 cup shredded cheddar cheese


Cook spaghetti until just shy of completely done.  Drain and set aside.

Brown ground beef and bell pepper in skillet.¬† Drain off any excess grease, then stir in the pasta sauce.¬† Simmer for a few minutes, until heated through.¬† Combine the meat sauce and spaghetti.¬† Pour into a greased 13×9 baking dish.

Stir together the cream cheese, sour cream, and green onions.  Spread over top of the spaghetti mixture.  It will be a fairly thin layer, just spread the best you can.  Sprinkle cheddar cheese over top.

Bake at 350 degrees for 25-30 minutes until cheese is melted and casserole is bubbly.

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Filed under Beef, Casseroles

Home-Style Salisbury Steak

This week has been kind of a busy one, so I haven’t had as much time to devote to my blog as I would like.¬† But it would be completely remiss of me if I didn’t at least take the time to¬†share the recipe for one of my all-time favorite comfort foods.¬† Salisbury steak is one of those foods that has many variations, and everyone has a favorite way of making it.¬† Well, this is mine, and I hope y’all will give it a try ūüôā

First, mix together all your pattie ingredients.

Shape the meat mixture into patties, then brown them in a large skillet.

Remove them, and set them aside.¬† Now, add the onion to the skillet.¬† Make sure you leave all the browned bits in the pan, that’s flavor!

Once they’ve begun to soften, sprinkle over the flour.

Add the beef broth and cream of mushroom soup.¬† Generally, I try¬†avoid canned soups and those¬†kinds of “convenience” products, but I’m okay with taking the shortcut route once in a while.¬† ¬†

Add the patties back to the skillet.  Put the lid on and let it simmer away for 15 minutes.

Time to eat!  The green beans are optional, but mashed potatoes are a MUST with salisbury steak. 


Home-Style Salisbury Steak


  • 1 lb lean ground beef
  • 1/4 cup breacrumbs
  • 1 egg
  • 1/2 tsp EACH seasoned salt, onion powder, garlic powder
  • 1¬†medium onion, sliced¬†
  • 2 Tb flour
  • 1 cup beef broth
  • 1 can cream of mushroom soup


Mix together the ground beef, breacrumbs, egg, and seasonings.  Form into patties.  Cook in a large skillet until browned on both sides.  Remove and set aside.

Add sliced onion to the pan, and cook until it begins to soften.  Sprinkle over the 2 Tb flour.   Stir and cook for 1 minute. 

Stir in the beef broth and cream of mushroom soup.  Add the patties back to the pan.  Cover and simmer for 15 minutes.  Serve with mashed potatoes.

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Filed under Beef, Stove-Top Meals

Hawaiian Joes

Here’s a fun twist on a old favorite.¬† While I love making foods the old-fashioned, traditional way, sometimes it’s nice to change things up a bit too.¬†

These¬†Hawaiian joes are different enough that you won’t feel like you’re making the same old thing again, but not so different that everyone won’t still enjoy them.¬† As soon as I saw them on Tasty Kitchen, I knew I wanted to try them.¬† Jay and I both loved them!

I will say that the original recipe called for 2 slices of chopped bacon, but I left that out, and I would do so again in the future.¬† I didn’t think the recipe needed it.

To get started, we need some ground beef, and some chopped onion, red bell pepper, and garlic.


Throw all that into your skillet, and cook until the ground beef is cooked through and the veggies have softened. 

Now add all the sauce ingredients.¬† If you’re thinking that tomato sauce looks mighty strange, it’s because I had to make an emergency substitution with a can of tomato soup.¬† I didn’t realize I was out of tomato sauce!

After simmering for 10 minutes, it’s time to add your pineapple into the mix.¬† Fresh is best, my friends, but I guess I won’t hold it against you if you want to use canned pineapple.

Stir the pineapple in, and get everything all combined.¬† As you can see from the consistency, these will be fairly messy (or should I say sloppy? ūüôā )¬†Hawaiian joes, so make sure there are plenty of napkins around.¬†

Time to eat! Yum! 

Hope y’all have a wonderful, relaxing Sunday!

Hawaiian Joes


  • 1 1/2 lbs ground beef
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 Tb rice wine vinegar
  • 1/4 cup soy sauce
  • 3 Tb Worcestershire sauce
  • 8 (ounce) can tomato sauce
  • 3 Tb tomato paste
  • 1/2 cup brown sugar
  • 1 cup diced pineapple


Brown ground beef along with onion, bell pepper, and garlic in skillet.  Drain off any fat.  Add all remaining ingredients, except pineapple.  Mix together well, then simmer for 10 minutes.  Stir in pineapple and season with salt and pepper to taste.  Serve on hamburger buns.

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Filed under Beef, Sandwiches, Stove-Top Meals

Impossible Taco Pie

Here’s another great “impossible” pie.¬† Now that I’m back to working again, I’m remembering how important it is to plan meals that are quick and easy.¬† Like most of you, I’m sure, when I come home from work the last thing I want to do is scramble around the kitchen trying to get dinner ready.¬† So you’ll probably start seeing a lot more quick and easy dinner ideas on my blog.¬†

¬†This taco pie is not only really easy to make (you can even brown the meat ahead of time and store it in a ziplock bag in the freezer until you need it), but it’s delicious too!¬† Top servings with whatever you like on¬†your tacos.¬† Sour cream and black olives would be nice¬†in addition to what I’ve listed.¬†

Impossible Taco Pie


  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 pkg taco seasoning
  • 3/4 cup Bisquick baking mix
  • 1 1/4 cups milk
  • 2 eggs
  • 1 cup shredded cheddar cheese
  • chopped lettuce and tomato


Brown the ground beef and onion in a skillet.  Stir in the taco seasoning.  Spoon mixture into a greased pie plate or medium-sized casserole dish.

Whisk together the Bisquick mix, milk, and eggs.¬† Pour over the meat mixture.¬† Bake at 400 degrees for 20-25 minutes or until a knife inserted comes out clean.¬† Sprinkle with the cheddar cheese, and bake another 5 minutes or until the cheese is melted.¬†¬†Top servings with lettuce, tomato, and whatever else you’d like.

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Filed under Beef, Casseroles

Steak Salad with Creamy Ranch Dressing

Good morning everyone, and Happy Sunday!¬† I hope you’ve all been having a great weekend so far.¬† Yesterday Jay and I went to the annual Highland Gathering held at Fort Edmonton Park, which is a really neat living history park that shows different time periods of Edmonton’s history.¬† The sounds of the bagpipes and drums playing sent chills up my spine, even though I’m Irish not Scottish (we’re kinda like cousins, right?).¬† And the “burly men” competition was a lot of fun to watch.¬† I’ll sort through all my pictures and maybe post a few in the next few days ūüôā

Here’s a great summertime recipe.¬† When the weather is hot, salads are a nice cool¬†meal to have for supper, but if you’re like my husband, a simple salad just isn’t going to be enough.¬† It’s a different story, though, when you throw some meat on it, and red meat at that.¬† I’ve mentioned before that I’m a very picky meat eater, so I ate about half the steak on mine and then picked around it.¬† Jay, however,¬†gobbled his up.¬† If you’re a picky eater like me, I think chicken breasts would be a great substitute for the¬†beef.¬† I¬†did really like¬†the spice rub, it had a nice spicy kick to it.¬†

This recipe comes from Cooking Light.¬† I’m posting it for Potluck Sunday at Mommy’s Kitchen. ¬†

Steak Salad with Creamy Ranch Dressing



  • 1/2 tsp garlic powder
  • 1/2 tsp brown sugar
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 (1 pound) boneless sirloin steak, trimmed of fat


  • 4 (1 ounce) slices of sourdough bread
  • 1 garlic clove, halved
  • 2 cups grape tomatoes
  • 1 cup halved and sliced cucumber
  • 1 cup sliced red onion
  • 1 (16 ounce bag) iceberg salad mix
  • 1/2 cup Ranch dressing


Heat  a nonstick grill pan over medium-high heat.  To prepare steak, combine the first 5 ingredients; rub evenly over both sides of the steak.  Coat grill pan with cooking spray.  Cook steak 4 minutes on each side, or until desired degree of doneness.  Remove from pan and let stand 5 minutes.  Cut across the grain into thin slices.

While the steak stands, prepare the salad ingredients.  Place the bread slices on a baking sheet.  Broil in the oven 2 minutes on each side or until lightly browned.  Rub the cut sides of the garlic clove over the bread slices.  Cut bread into 3/4 inch cubes.

Combine the bread cubes and remaining salad ingredients in a large bowl.  Add dressing, tossing gently to coat.  Divide amoung four salad bowls; top with steak.


Filed under Beef, Salads