In an ideal world, we’d all be rolling out our own pasta noodles and delightfully stirring up a batch of homemade marinara sauce to use for all our recipes. But I know most of us just don’t have time to make our noodles and tomato sauce from scratch, as wonderful as those homemade touches are!

Even with store-bought ingredients, this recipe is an easy way to provide a great-tasting, filling meal. It’s also perfect for a new mom or a sick neighbor. So sign up for those meal trains and get to work on this lasagna recipe!

One of my favorite things about lasagna is that it’s a classic dish you can make in so many different ways. I love to make it with chicken and white sauce for an alfredo-style lasagna, or with vegetables for a vegetarian option! I love a good spinach lasagna, too!

Classic Lasagna Ingredients:

You only need a handful of simple ingredients to make this homemade lasagna. Gather together the following items:

• Ground beef
• Diced onion
• Store-bought pasta sauce (I used Giada’s Creamy Tomato Sauce and it was perfect! But feel free to use your favorite sauce.)
• Ricotta cheese
• Shredded parmesan cheese
• One large egg
• Dried oregano
• Dried parsley
• Garlic powder
• Shredded mozzarella cheese
• Lasagna noodles

You can find a detailed ingredient list and instructions in the recipe card at the bottom of the post.

How to Make This Traditional Lasagna Recipe

This recipe requires you to boil the lasagna noodles ahead of time before assembling the casserole. For a shortcut, check out the recipe notes below!

1. Cook the Beef: First, preheat your oven to 375 degrees F. While it heats, cook the diced onion and ground beef in a large skillet until browned. Now add your pasta sauce to the beef mixture and stir to coat. Simmer over low heat until you are ready to assemble the lasagna.
2. Boil the Lasagna: Next, boil water in a large pot. Add the box of lasagna noodles and boil noodles following the package directions. Don’t worry if some of the noodles are broken. They will still work just fine in the lasagna.
3. Make the Ricotta Mixture: Combine the egg, ricotta cheese, parmesan cheese, dried parsley, dried oregano, and garlic powder in a medium bowl. Mix and set aside.

Now it’s time to assemble the lasagna!

1. Spread one cup of the sauce with meat in the bottom of a greased 9×13 baking dish. Next, place 3 lasagna noodles lengthwise in the baking dish over the meat sauce.  Then spread half of the ricotta cheese mixture over the noodles. Top with ¾ cup mozzarella cheese and 1/3 of the remaining meat mixture.
2. Repeat layers in the same order: noodles, ricotta, mozzarella, meat.
3. Finish by adding the last layer of noodles topped with the remaining sauce. Bake covered with a piece of tin foil in the preheated oven for 30 minutes.
4. Uncover the lasagna, add the remaining mozzarella cheese, and bake for another 5 minutes or until the cheese melts.
5. Let it stand for about 5 minutes before slicing and serving with your favorite sides.

Recipe Notes

• You can use oven-ready lasagna noodles that don’t need to be boiled instead of regular lasagna noodles. Just use them in the recipe dry, layering them in as directed!
• Not a fan of ricotta cheese? You can use cottage cheese instead! It has a great flavor and some added protein! Some people just prefer the texture of one or the other, so use what suits you.
• Use ground turkey in this recipe for a leaner option.
• Use fresh herbs instead of dried herbs. 1 tablespoon of oregano or fresh parsley equals one teaspoon of the dried version. 

FAQs

What should I serve with lasagna?

Try this easy lasagna recipe with my Cheesy Garlic Bread and Red Wine Sangria.

This Green Bean Almondine served with Herb Butter makes a great side dish, too. Roasted Vegetable Salad or Mixed Greens are some other delicious choices.

How do I store leftover Classic Lasagna?

Cover leftovers tightly with foil or transfer them to an airtight container. Store in the fridge for 2-3 days. Reheat individual portions on a plate in the microwave.

Can I freeze Lasagna?

Yes! This easy recipe for lasagna freezes well, making it great for freezer meal prep or to have on hand to bring to a friend. You can freeze it either before or after you cook it. Here’s how:

• Before cooking: Assemble as directed in the recipe, but instead of throwing it in the oven, wrap it tightly with a layer of plastic wrap and then aluminum foil. Store in the freezer for 2-3 months.  
• After cooking: Allow the lasagna to cool to room temperature. Then wrap it with a layer of plastic wrap and aluminum foil. Store in the freezer for 2-3 months.

How do I cook frozen Classic Lasagna?

I highly recommend moving it from the freezer to the fridge the day before you want to cook it as this helps it bake more quickly in the oven.

Then, remove the wrappings and recover it in just the layer of foil. Bake at 350 degrees F covered.

• If you are reheating a previously baked lasagna, you should only need about 30-40 minutes. Start with 30 minutes, then uncover and bake for an additional 10 minutes or until heated through.
• An uncooked lasagna will take at least an hour. Bake covered for 50 minutes, then uncover and bake for an additional 10 minutes or until heated through.

More Lasagna Recipes

This Summer Vegetable Lasagna has tender zucchini and yellow squash, shiitake mushrooms, and fresh herbs to make this rich, cheesy dish one you will keep coming back for.

If you love Mexican food, this Slow Cooker Mexican Lasagna recipe might just make your taste buds sing! This twist on lasagna combines chorizo, black beans, corn, and of course, a ton of cheese. Make it in the slow cooker for an easy meal with very little effort!

These Chicken Alfredo Lasagna Roll Ups will for sure become a family favorite in your house. With a homemade alfredo sauce, tender mushrooms, melted cheese, and flavorful shredded chicken, this twist on lasagna is worth the effort!

Which one will you make next time you’re craving lasagna?

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Classic Lasagna

Classic Lasagna is a comfort-filled dinner good for any night of the week! With a savory beef filling, melted cheeses, and sauce, this pasta recipe is a keeper.

Course Main Course

Cuisine Italian

Keyword Classic Lasagna

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 669kcal

Ingredients

• 1 1/2 pounds ground beef
• 3/4 cup onion diced
• 32 ounces jarred pasta sauce
• 15 ounces ricotta cheese
• 1 cup shredded parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• 1 box of lasagna noodles

Instructions

• Preheat oven to 375 degrees, and prepare a 9 X 13-inch baking pan by spraying it with cooking spray.
• Boil water in large pot. Add box of lasagna noodles and cook as directed.
• Cook onion and beef in frying pan until beef is browned.
• Add jar of pasta sauce to beef mixture and let it simmer until ready to assemble lasagna.
• Combine egg, ricotta, parmesan, parsley, oregano and garlic powder in a bowl. Mix and set aside.
• Spread 1 cup of the meat sauce into the prepared baking dish.
• Layer with 3 noodles, then spread half of the ricotta mixture over the noodles. Top with 3/4 c. mozzarella cheese and 1/3 of the meat mixture.
• Repeat (noodles, ricotta, mozzarella, then meat).
• Top with last layer of noodles and remaining sauce. Bake covered for 30 minutes.
• Uncover and add remaining 1/2 c. mozzarella cheese, bake for 5 minutes.
• Let it stand for 5 minutes then serve with slices of Cheesy Garlic Bread.

Nutrition

Serving: 1serving | Calories: 669kcal | Carbohydrates: 19g | Protein: 44g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 1391mg | Potassium: 947mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1418IU | Vitamin C: 12mg | Calcium: 540mg | Iron: 5mg

This post was originally published on August 21, 2013. It has been updated in format and with pictures on January 16, 2025.

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I was going to call this dish Mexican Sloppy José Sweet Potatoes. But I am pretty sure everyone would think it was a typo. And I am still not truly sure if it’s a true sloppy Joe since it’s not a sandwich. I mean it is sandwiched between sweet potatoes with a homemade taco seasoning. Does that count?

Still, I love trying new recipes, and I love this twist on a classic Sloppy Joe recipe! Those tasty sandwiches are comfort food for me, and something I could rely on that the whole family would eat. Well, this version is a little more grown-up but still absolutely delicious, especially with that Lime Crema on top!

Did you Know?

Several people claim to have made the original Sloppy Joe sandwich. Did it come from a tomato sauce version of Iowa’s famous “loose-meat” sandwiches? Was it born at Sloppy Joe’s Bar in Florida? Or did this great recipe originate at Sloppy Joe’s saloon in Havana? 

Wherever sloppy joes came from, there’s no doubt that classic sloppy joe mixture is delicious! This recipe keeps the feel of the original while adding a bit of Mexican flavor and, of course, those tender sweet potatoes as a base.

Ingredients for Mexican Sloppy Joe Stuffed Sweet Potatoes

This recipe makes 4 sweet potatoes, so you’ll need those plus some olive oil and salt and pepper to prepare them.

For the ground beef mixture, you’ll need the following simple ingredients:

• Olive oil
• Diced onion
• Diced jalapeno
• Minced Garlic
• Lean ground beef (ground turkey will also work!)
• Ketchup
• Worcestershire sauce
• Dark brown sugar (light is fine too)
• Dry mustard (or prepared yellow mustard)
• Taco seasoning
• Water
• Freshly chopped cilantro (for garnish—optional!)

We will also drizzle lime crema over the top. You can view the instructions here, and here are the ingredients you’ll need for that:

• Plain sour cream or Greek yogurt
• Lime juice and zest
• Minced garlic
• Kosher salt
• Ground black pepper
• Chili paste or sriracha (you could also use chili powder)
• Water 

How to make Mexican Sloppy Joe Sweet Potatoes

These sweet potato sloppy joes make an easy meal for a busy weeknight meal! Don’t be intimidated by all the steps in this recipe. The Lime Crema and Taco Beef Filling can be prepared as the sweet potatoes cook, saving you some time. 

Bake the Sweet Potatoes

1. Preheat the oven to 425°F., and prepare a baking sheet by lining it with a sheet of tin foil or parchment paper. Spray the liner with cooking spray.
2. Wash and dry the sweet potatoes. With a sharp knife, make some slits on two sides of each potato. Rub the potatoes with the olive oil and season with salt and pepper.
3. Place onto the baking sheet. Bake for 45-50 minutes or until potatoes are fork-tender.

Make the Lime Crema

In a medium bowl, mix the sour cream, lime zest, lime juice, minced garlic, salt, pepper, and chili paste until well blended. Add the water one teaspoon at a time, if needed, until the desired consistency has been reached so that the sauce can be drizzled over the potatoes.

Make the Taco Beef Filling

1. Heat a large skillet over medium-high heat with olive oil. Sauté the onion, garlic, and jalapeno for about 3-4 minutes, until soft and translucent.
2. Add the ground meat and cook over medium heat for 5-7 minutes until browned, breaking it apart as it cooks. If necessary, drain any liquid.
3. Add the ketchup, Worcestershire sauce, brown sugar, mustard, taco seasoning, and water and mix well. Cover and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally.
4. Slice open your baked sweet potato to act as a “bun”. Divide the meat mixture between the four potatoes. Top each with some of the Lime Crema, and sprinkle with freshly chopped cilantro.

Recipe Variations

• Add green onions or red onions for a nice crunch on top.
• Add some green bell pepper to your beef filling.
• If you like spice, add some red pepper flakes for more heat.
• Top your taco beef filling with shredded cheddar cheese.

More Mexican-Inspired Meals

If you love Mexican food like I do, try one of these easy recipes next time:

• Slow Cooker Mexican Lasagna
• Mexican Street Corn and Chorizo Tacos
• Spicy Tequila Shrimp Tacos
• Mexican Chicken Casserole
• Baked Mexican Dip

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Mexican Sloppy Joe Sweet Potatoes

Mexican Sloppy Joe Sweet Potatoes with ground beef, taco seasoning, and a Lime Crema are a delicious twist on an old favorite. Add them to your next Taco night!

Course Main Course

Cuisine American

Keyword Mexican Sloppy Joe Sweet Potatoes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 servings

Calories 866kcal

Ingredients

Sweet Potatoes

• 4 sweet potatoes
• 2 tablespoons olive oil divided
• salt and pepper

Lime Crema

• 8 ounces sour cream or Greek yogurt
• 1 lime zested and juiced
• 1 clove garlic minced
• 1/4 teaspoon kosher salt
• pinch of pepper
• 1/4 teaspoon chili paste can use Sriracha
• 1-2 teaspoons water if needed

Taco Beef Filling

• 1 tablespoon olive oil
• 1 small onion diced small
• 1 small jalapeno diced small
• 2 cloves garlic minced
• 1 1/2 pounds ground beef
• ½ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dark brown sugar
• 1 teaspoon dry mustard can substitute 1 tablespoon of prepared yellow mustard
• 3 tablespoons taco seasoning
• 1/3 cup water
• freshly chopped cilantro for garnish, if desired

Instructions

Sweet Potatoes

• Preheat the oven to 425°F., and prepare a baking sheet by lining it with a sheet of tin foil. Spray the parchment with cooking spray.
• Wash and dry the sweet potatoes. With a sharp knife, make 4 slits on two sides of each potato. Rub the potatoes with the two tablespoons of olive oil and season with salt and pepper. Place onto the baking sheet.
• Bake for 45-50 minutes or until potatoes are fork tender.

Lime Crema

• In a medium bowl, mix together the sour cream, lime zest and juice, minced garlic, salt, pepper, and chili paste until well blended. Add the water one teaspoon at a time until the desired consistency has been reached so that the sauce can be drizzled over the potatoes.

Taco Beef Filling

• Heat a large skillet over medium heat with olive oil. Saute the onion, garlic, and jalapeno for about 3-4 minutes, until soft and translucent.
• Add ground beef, and cook for 5-7 minutes until browned, breaking it apart as it cooks. If necessary, drain any liquid.
• Add the ketchup, Worcestershire sauce, brown sugar, mustard, taco seasoning, and water and mix well. Cover and reduce heat to medium low. Simmer for 15 minutes, stirring occasionally.
• Divide mixture between the four sweet potatoes. Top each with some of the Lime Crema, and sprinkle with freshly chopped cilantro.

Notes

Do not be intimidated by all the steps in this recipe. The Lime Crema and Taco Beef Filling can be prepared as the sweet potatoes cook, saving you some time. 

Nutrition

Serving: 1serving | Calories: 866kcal | Carbohydrates: 65g | Protein: 35g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 154mg | Sodium: 883mg | Potassium: 1473mg | Fiber: 8g | Sugar: 23g | Vitamin A: 32796IU | Vitamin C: 19mg | Calcium: 181mg | Iron: 5mg

This post was originally published October 17, 2017. It has been updated in format and with pictures on April 11, 2024.

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Well maybe having a pint of your favorite beer to go along with it.

I first made these nachos with some chicken I slow cooked in a homemade taco spice mix and some salsa. Now while those were great…I thought I needed to do something a little quicker than a slow cooker for game day…well until it gets cooler for chili.

And let’s be honest I have overloaded you with chicken stuff lately. But I do have some Sweet and Sour Baked Chicken and BBQ Chicken Thighs coming down the pipeline soon anyways.

And also if your team loses there is nothing worse than having a lot to clean up. Luckily with this you only have two dishes – I’d say that’s a plus right?

So who are you cheering for this weekend? You know I’ll be rooting on my Auburn Tigers as they play Georgia Southern. But one game that is sure to be a good match up in the south on Saturday is Alabama and FSU.

But even if you don’t plan on watching any games this weekend these Sheet Pan Beef Nachos are sure to be a crowd-pleaser at any time. I mean seriously they are finger licking good!

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Sheet Pan Beef Nachos

Ingredients

• 1 pound ground beef
• 1/2 cup chopped red onion
• 2 teaspoons taco seasoning
• Tortilla chips enough to cover a baking sheet in a single layer
• 1/3 can of refried black beans
• 1/3 cup white queso
• 1 1/2 cups shredded Monterey Jack cheese
• Toppings: Pico de Gallo or Salsa Jalapeno, Sour Cream, Guacamole, Cilantro

Instructions

• Preheat your oven to 350F.
• In a large skillet, prepare your pan with cooking spray. Then over medium/high heat add your ground beef and red onion.
• Cook the beef until no longer pink, about 5-7 minutes. Add in taco seasoning. Stir to combine. Set aside.
• Lay the chips on a large sheet pan sprayed with nonstick spray. Put in a single layer, only slightly overlapping.
• Place dollops of beans over the chips (about a teaspoon here and there).
• Then sprinkle the ground beef mixture over the chips.
• Drizzle the chips with the queso.
• Sprinkle everything with the shredded cheese.
• Bake for approximately 10-12 minutes, until cheese has melted.
• Remove from oven and top with the additional toppings.

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School is out. And when I say school I mean Mother’s Day Out – greatest gift to mama’s out there.

So for the next two weeks (until it starts back up) my little munchkins will be helping me work from home. Things might get a little crazy over here….to give you an example this post was supposed to go up last Thursday. And here we are on Tuesday.

Memorial Day is on the horizon and if you are like most you will be enjoying the outdoors and hopefully someone is grilling. If it’s not BBQ then it needs to be this French Onion Burger!

I mean if you didn’t figure it out from the name I decided to make the classic French Onion Soup into a burger. And caramelizing onions is only the beginning to this bad boy burger. I roasted garlic in the oven and made a paste which I then added to some mayo, topped the beautiful beef patty with some melted Gruyere cheese and thyme leaves. And because I think it needed even more onion flavor all is put in between an onion bun.

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French Onion Burgers

Ingredients

Burgers

• 1 pound ground beef
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 2 teaspoons Worcestershire sauce

Roasted Garlic Mayo

• 2 whole heads of garlic
• 1 tablespoon olive oil
• 1/2 teaspoon lemon juice
• 1/3 cup mayonnaise

Caramelized Onions

• 2 medium size Vidalia onions
• 2 tablespoons butter
• 1 tablespoon oil
• 4 thick slices of Gruyere cheese
• 4 onion buns sliced
• Fresh thyme leaves for garnish

Instructions

• Combine ground beef, salt, pepper, garlic powder, and Worcestershire sauce in bowl. Set aside
• Preheat oven to 400 degrees.
• Cut off top of garlic to show part of cloves. Drizzle with olive oil and wrap both heads of garlic in aluminum foil. Bake for 40 minutes.
• Slice onions into thin slices. Melt butter in large pan over medium heat. Reduce heat to medium low and cook onions for 40-45 minutes until they are a gold brown. Stir frequently so they do not burn. Add 1 teaspoon of olive oil at a time if they are browning too quickly.
• While onions and garlic are cooking prepare grill for medium heat. Prepare burgers into 4 patties. Grill for 5-6 minutes on each side or until they are cooked through to your liking.
• Top each patty with the Gruyere cheese allowing it to melt.
• Carefully remove garlic cloves from head of garlic. Once it has cooled squeeze from bottom and the cloves slip out. Using a fork mash the cloves to make a paste (yields about 2 tablespoons) then add this to a small bowl. Add the lemon juice and mayonnaise and stir. Slather some on bottom buns.
• Top each patty with 1/4 cup caramelized onions and and thyme leaves.

Remember how April used to be Beer Month a couple of years ago? Well now another blogger friend, Kita the mastermind behind Girl Carnivore has been doing May as Burger Month so myself and like 150 other burger lovers decided to join her.

And to make Burger Month even better (Drum roll please)….There is an amazing giveaway happening so click HERE to enter.

Check the prizes out below.

• American Lamb Board – (ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer
•   Anolon – 10″x 18″ Double Burner Griddle and Grill Pan
•   Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies
•   Char-Broil – Char-Broil Kettleman Grill
•   Curly’s BBQ – Curly’s BBQ Pork Pack
•   Cuttingboard.com – Olive Wood Carver Bo
•   Melissa’s Produce – Baby vegetable box
•   Primal Stone – XL Primal Stone
•   Spiceologist –  4 Rub Grilling Spice Set
•  Thermoworks –  Thermapen Mk4
•   Veal Made Easy – 5 lbs Veal and grilling gear

While this is not a sponsored post I would like to thank AMERICAN LAMB BOARD, ANOLON.  BEEF, IT’S WHAT’S FOR DINNER, CHAR-BROIL, CURLY’S BBQ, CUTTINGBOARD.COM, MELISSA’S PRODUCE, PRIMAL STONE, SPICEOLOGIST , THERMOWORKS , & VEAL MADE EASY  for providing all of these goodies!

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As you can tell we took a little break in the Hall Nesting HQ’s the past two weeks. I recently lost my uncle and decided to take some time to spend it with my family and do a little reflection.  For those of you who knew about this thank you for all your thoughts and prayers they were very much appreciated

One of the things I thought about was all the blessings God has given me. Especially the blessing of time I got to spend with him. He was the uncle that I cooked my first meal all by myself for. God also helped me to remember that he has given me this passion of cooking so that I can have those treasured memories with loved ones. This definitely brings me comfort in times of need. 

And when I seek comfort. I seek comfort food. And that’s what this pie is. Any of you who have visited Hall Nesting once or twice will hear me talk about my famous Creamy Madeira Mushrooms. Despite them never photographing the way I want maybe one day you will actually get the recipe. This Madeira Mushroom and Beef Pot Pie recipe utilizes those bad boys though (minus the truffle oil). 

JG’s favorite food right now according to him is pot pie which is funny because when it’s cooked he gets wishy washy about it. But I can count on the kids loving these mushrooms and peas. So the addition of beef all nestled in some pie crust make this a winner in our home. So I hope this dish brings you as much comfort as it has us. 

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Madeira Mushroom and Beef Pot Pie

Ingredients

• 1 1/2 pounds ground beef
• 4 tablespoons butter divided
• 16 ounces button mushrooms
• 1/4 cup Madeira
• 1/3 cup heavy cream
• 1/2 cup frozen peas
• 3/4 cup beef broth
• 1 Pie crust
• 1 tablespoon cornstarch
• 1 tablespoon water
• 6 small ramekins

Instructions

• Preheat oven to 400 degrees.
• Melt 1 tablespoon butter in large skillet. Cook beef until no longer pink and cooked through. Remove from skillet and set aside.
• In the same skillet, wipe clean. Then melt remaining butter. Add mushrooms and cook over medium heat for 7-8 minutes.
• Stir in Madeira and cook for 2 minutes. Add cream and bring to a boil. Reduce heat and cook until thickened about 5-6 minutes.
• Add in frozen peas and beef broth. Cook on low for 5 minutes.
• Add in cooked beef. If the consistency needs to be thickened - add 1 tablespoon cornstarch mixed with 1 tablespoon water.*
• Roll out pie crust on flat surface. Take each ramekin and cut out circle around it to fit on top.
• Spray each ramekin with cooking spray. Add in pot pie mixture until almost to the top. Repeat with each ramekin and top with pie crust. Crimp each dough piece on top of each ramekin to secure it.
• Place ramekins in oven and bake for 11-14 minutes.

Notes

*If you add the cornstarch and it becomes too thick, you can add a little beef broth to thin it out (no more than 1/4 cup).

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Beef Enchiladas with Mexican Street Corn Salad – So Monday nights are Bachelor nights at our house. That means it could just be me watching or a bunch of people. And when a bunch of people come over that means it’s time for Mexican.

Margherita Pizza – I love a good pizza night. Why you might ask? Because I know this picky toddlers will eat it! Enough said!

Crab Cheesecake with Honey Mustard Brussels Sprouts – A few months back my best friend Tatum and I went out to dinner at a wine bar that had this amazing Crab Cheesecake. So yes as you can imagine it was so rich! It had a pecan crust, savory crab filling, and brown butter sauce. I figured I needed to try to remake it. And then serve it along something to cut the richness a little bit.

Dessert: Apple Pear Crisp – Now of course this could change because I have a sneaky little person in my house who likes to crawl up onto the island take about two bites of an apple and them put them back. So if all of my apples stay in tact then I plan on making this for the family this week.

What are you having for dinner this week?

The post What’s for Dinner? {Menu for the Week} appeared first on Easy Recipes From Home.

You asked for it and it’s finally here. Well technically you asked for it last month but our family has been fighting off the dreaded bug for 2 weeks so things have not been going our way for awhile. But things are now on the up and up (fingers crossed).

Like hello it’s December and Christmas is only 2 weeks away. Speaking of Christmas have you done all your decorating and shopping? I am sure you have. We just put up our tree…I know I know – remember that stomach bug problem?! But thank goodness for Amazon Prime and being able to shop online because let’s be honest I am not even going to attempt long shopping lines with a 18 month and 2 1/2 month old!

Is your family still on overload from all the turkey and ham from Thanksgiving? I know we are but like most meals still are craving some hearty meat (remember married to a hunter).

In October and November I had been on a mission to develop the perfect Beef Stew recipe after trying so many that were just lackluster. And as you know I have this perfectionist problem when it comes to recipes. Not only do I want to make sure all the ingredients work well together and the steps flow but until it’s just right we might eat the dish a few too many times in one month like we did with this Beef Stew and recently a Mexican Mac & Cheese.

When you look at the recipe you might think that there are a few too many steps. And while that is partially true – you are browning the meat, sauteing the vegetables, deglazing the pan with wine, and then finally cooking all the components together. But I believe they are all necessary steps to reach that flavor you desire in a Beef Stew.

And if you need a little more persuasion John Grayson – my fruit loving toddler even ate the veggies from the dish – peas and all!

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Beef Stew

Servings 6 servings

Ingredients

• 4-5 boneless beef chuck cut into 1″ pieces
• 1/4 cup all purpose flour
• 2 tablespoons butter
• 4 tablespoons vegetable oil plus more if needed
• 1 medium yellow onion diced
• 30-40 baby carrots cut in half
• 1 cup red wine*
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 cups beef broth
• 1 tablespoon Italian seasoning
• 1 tablespoon salt
• 2 cups peas
• 2 large russet potatoes peeled and cubed
• 2 bay leaves
• Cornstarch**

Instructions

• Preheat the oven to 325 degrees.
• Combine your cubed meat and flour in a large bowl until well coated.
• Melt butter in large Dutch oven over medium high heat and add 2 tablespoons oil.
• In batches cook the meat until browned, about 3-4 minutes per side. Add more oil if needed.
• Remove the meat to a plate and cover with foil to keep warm.
• Add the remaining oil, followed by the carrots and onion. Saute for 4 minutes.
• Add wine to pot and bring to a boil. Then reduce heat to simmer and liquid is reduced by half (about 10 minutes).
• Add tomato paste and the remaining 7 ingredients. Cover the pot and bake for 2 hours in preheated oven.
• Remove bay leaves when ready to serve.

Notes

*Use a good quality red wine - I suggest Pinot Noir. Remember always cook with a wine that would drink.
**If after cooking your stew you desire a more thicker consistency I suggest adding a mixture of 2 tablespoons cornstarch and 2 tablespoons water

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Burgers = Summertime to me!

I feel like I need to make a bucket list for this summer. Do you have one? Being in my third trimester means I am staying out of this heat. Luckily I have a son who doesn’t understand summer also = pool time. I mean I love the pool – the smell of chlorine well it sounds silly but I love it. But our rear ends will be parked inside though with the AC and this burger.

Summer means burgers firing up the grill, eating watermelon and enjoying a nice refreshing cocktail. Well I don’t care for watermelon (or any melon that is) and I can’t do the last thing for a couple more months so it looks like burgers it is.

Got any 4th of July plans yet? This time last year John Grayson was only 1 1/2 months old. We were still living in Indy therefore we had a very low key holiday and made these BBQ Pulled Pork Sandwiches. Thank goodness he slept through all of the fireworks but I am a little anxious to see how we will handle it this year. I know he will love seeing them, but the noise….well fingers crossed!

I won’t repeat myself that summertime = _______. But it’s true, when do you see all the grills come out? These are grilled and seasoned to perfection. Serve them alongside some cheesy fries and maybe even a vanilla milkshake!

These burgers will make you wanna take a trip through the south – You have ground beef, a marinade with spices that make up a cajun seasoning and remoulade (Louisiana style), good ol’ pimento cheese (better than you find at the Masters in Georgia), fried green tomatoes (like from the Whistle Stop Cafe in Alabama),  or even comeback sauce if you aren’t a remoulade fan (a Mississippi staple sauce), and some Bacon (we’ll just say these pigs come from Tennessee or Kentucky to continue along with the Southern theme). We missed a few places but you get the point! Yall enjoy!

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Southern Burger with Fried Green Tomatoes and Pimento Cheese

Ingredients

• 1 pound ground beef
• 4 slices bacon
• 1/2 cup Remoulade Sauce
• 1 cup Pimento Cheese

Marinade

• 1/4 teaspoon garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground mustard
• 1 tablespoon Worcestershire sauce

Fried Green Tomatoes

• 4 slices of a green tomato
• 1 teaspoon paprika
• 1 cup buttermilk
• 1 egg
• 1/2 cup flour
• 1 1/2 cups cornmeal
• Vegetable oil

Instructions

• Mix all of the marinade ingredients together with the ground beef and let it sit while you prepare the other ingredients.

To make Fried Green Tomatoes:

• Heat oil in frying pan.
• Combine cornmeal and paprika into one bowl, buttermilk and egg into another, and flour into another.
• Dredge tomatoes in flour, dust off. Then put in buttermilk mixture, let soak for a minute. Then coat tomatoes in cornmeal mixture.
• When oil is hot, carefully place the slices into the pan. After you get a golden crust, about 3-4 minutes flip for an additional 2-3 minutes (not browning them too much).

Burger

• Divide the meat into 4 patties.
• Heat grill pan/grill to medium high heat. Cook each burger until your desired doneness is reached (I like mine about medium 3-4 minutes per side).
• To assemble the burgers, spread 2 tablespoons of remoulade on the bottom bun and place the burger on top. Add one fried green tomato on top of the patty, followed by 1/4 cup of pimento cheese and a slice of bacon. Top with other bun and serve immediately.

Notes

Adapted from Jason and Shawnda

Menu of the Week

Ribeye Steaks with Creamy Mushroom Madeira Sauce with Twice Baked PotatoCasserole and Strawberry Goat Cheese Salad

BBQ Pulled Pork and Baked Beans

Ratatouille Galette

The post Southern Burger with Fried Green Tomatoes and Pimento Cheese appeared first on Easy Recipes From Home.

Last year one of my closest blogging buddies Sophia brainstormed the idea of hosting a Beer Month with reviews, tastings and of course my favorite part – the recipes!

I am far from a beer aficionado and can’t wait for next month to come when John Grayson is born and I can enjoy a nice cold beer on the back porch during a cookout. But until then a little goes in the food, and then John enjoys the leftover refreshment.

Last month when I started brainstorming recipes for beer month it pained me a little bit to not be able to enjoy the beer that I was cooking with. I stayed a little safe on my choice of beer making sure I have had it before but decided to step out on my cooking. I had never cooked with short ribs and figured why not try it now?!

So the idea for some beer braised short ribs and Parmesan smashed potatoes was born. And we all know that John appreciates a meat and potatoes kind of meal. His dad even came up to visit up last week and I prepared this again!

Also don’t forget to check out other Beer Month participants below – you can also add some of your favorite beer recipes!

  Menu of the Week

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Beer Braised Short Ribs

Servings 4

Ingredients

• 3-4 pounds short ribs
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cups carrots
• 3/4 cup roughly chopped white onion
• 1 can 14.5 oz diced tomatoes, drained
• 1 tablespoon garlic minced
• 1 1/2 cup beer I used Samuel Adams Cinder Bock
• 3 sprigs fresh thyme
• 2 teaspoons dried oregano

Instructions

• Preheat oven to 275 degrees
• Add olive oil and 1 tablespoon butter to large dutch oven. Heat over medium heat and once melted add in short ribs.
• Sear on each side for 2-3 minutes. Remove from pan to plate and cover with aluminum foil.
• Add remaining 2 tablespoons butter to dutch oven. Once melted, add in onion and carrots. Once softened (about 5 minutes) add in tomatoes and garlic. Cook for about 30 seconds.
• Deglaze pan with beer, scraping up the brown bits at the bottom. Bring to a boil, and then reduce to a simmer for 10 minutes.
• Add in herbs and short ribs.
• Cover with lid and cook in oven for 2 hours. Then serve.

Notes

Recommend serving over Parmesan Smashed Potatoes

The post Beer Braised Short Ribs appeared first on Easy Recipes From Home.

But to continue on with preparation for the Super Bowl, I realized at parties I am the queen of dips – I am actually trying to perfect my roasted red pepper hummus in time for the Super Bowl. But beside my favorite cheese dip recipe these babies will definitely be making an appearance, maybe even at your party!

But how easy are these? Unwrap the crescent rolls layer them with a piece of roast beef, cube of Swiss cheese, a few caramelized onions, and a dollop of creamy horseradish sauce. Roll them up and bake! The au jus is even easier and worth every bite or dunk I should say.

For more Super Bowl Recipes check out my friend Jessica’s page she has over 50 that will definitely liven up any party- including my Beer Cheese Dip Recipe!

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French Dip Bites

Ingredients

• 1 can if crescent rolls
• 8 slices of roast beef 1/2 lb. from deli will be plenty
• 1 Swiss cheese cubes for each crescent roll
• 2 tablespoons butter
• 1/2 onion cut into thin slices
• 2 teaspoons sugar
• 8 teaspoons creamy horseradish sauce - 1 tsp. for each crescent roll
• 1 tablespoons sherry
• 2 cups beef broth

Instructions

• Melt butter in a medium skillet, then add onions and sugar. Let cook, stirring occasionally for 20 minutes. Once they are lightly caramelized remove from pan and set aside.
• Preheat oven to 375 degrees or as directed by package of crescent rolls.
• Unroll and separate each crescent roll.
• Place a slice of roast beef, then a cube of cheese, 1 Tbsp. of onions, then 1 tsp. of horseradish sauce on each crescent roll. Repeat with each roll.
• Roll them up and tuck the sides in (as much as possible) to prevent everything from spilling out.
• Place on greased baking sheet. Bake for 11-13 minutes or until golden brown.
• Pour beef broth and sherry into skillet where the caramelized onions were cooking. Use spoon to scrape up bits from bottom. Let it simmer until rolls are ready.
• Keep rolls warm and serve with au jus.

Nutrition

Serving: 8g

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