Creative Cooks

Cowboy Meatballs
Active Time: 50 mins Total Time: 50 mins Servings: 4

Ingredients

1 lb. 93/7 lean ground beef
5 slices (5 oz. total) bacon, finely chopped (about 3/4 cup)
1 large egg, lightly beaten
1/4 cup grated yellow onion (from 1 small [5 oz.] onion)
1/4 cup panko (Japanese-style breadcrumbs) or finely crushed saltine crackers
1 tsp. chili powder
1 tsp. granulated garlic
1/2 tsp. black pepper
4 oz. shredded sharp Cheddar cheese (about 1 cup), divided
1 Tbsp. finely chopped chipotle chiles in adobo sauce, plus 1 Tbsp. adobo sauce (from 1 [7-oz.] can), divided
3 Tbsp. Worcestershire sauce, divided
1 1/2 tsp. kosher salt, divided
2 (10-oz.) cans diced fire-roasted tomatoes and chiles (such as Rotel)
1/2 cup bottled barbecue sauce (such as Sweet Baby Ray’s)
1/2 cup chicken broth
1 Tbsp. tomato paste
Sliced scallions

Directions

Preheat oven to 425°F
Gently mix ground beef, bacon, egg, onion, panko, chili powder, garlic, pepper, 1/2 cup of the cheese, 1 tablespoon of the chipotle chiles, 1 tablespoon of the Worcestershire, and 1/2 teaspoon of the salt in a large bowl until combined.
Portion and roll meatballs into 12 (2-inch) balls (2 oz. each); arrange at least 1 inch apart on a parchment- or foil- lined baking sheet.
Bake meatballs in preheated oven until browned, about 12 to 15 minutes. Remove from oven and set aside.
While meatballs are baking, stir together tomatoes and chiles, barbecue sauce, chicken broth, tomato paste, and remaining 2 tablespoons Worcestershire, 1 tablespoon adobo sauce, 1 teaspoon salt in a large skillet. Bring to simmer over medium-high, then reduce heat to medium-low, and simmer, stirring often and pressing down on tomatoes with back of a wooden spoon or with a potato masher, until tomatoes are broken down and sauce is slightly thickened, about 10 minutes.
Transfer browned meatballs to sauce and return to medium. Cook, stirring gently and spooning sauce over meatballs, until evenly coated and an instant-read thermometer inserted into center of meatballs registers at least 160°F, 3 to 5 minutes.
Sprinkle with remaining 1/2 cup cheese; cover, and let cook, undisturbed, until cheese is melted, about 2 minutes.
Serve hot, garnished with scallions.

Chimichurri Beef and Rice
Servings: 4 Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Ingredients

1 Tbsp olive oil
1 cup chopped red or yellow onion
1 lb lean ground beef (85 - 90%)
1 cup chopped red bell pepper (1 medium)
Salt and freshly ground black pepper
1 1/2 Tbsp minced garlic (4 cloves)
2 cups low-sodium chicken broth
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes (optional)
1 1/2 cups uncooked instant white rice
1/2 cup chopped fresh parsley
1/2 cups chopped fresh cilantro
1 Tbsp lime juice, plus wedges for serving

Instructions

Heat a 12-inch non-stick skillet over medium-high heat. Add onion and sauté 2 minutes.

Crumble in beef and add bell pepper. Cook and let brown, tossing and breaking up occasionally, until cooked through, about 7 - 9 minutes, while adding in garlic during the last 2 minutes.

Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.

Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest 8 minutes.

Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.

Ground Beef Hash Brown Casserole
Prep: 15 min. Bake: 35 min. Makes 4 servings

Ingredients

4 cups frozen shredded hash brown potatoes
3 tablespoons canola oil
1/8 teaspoon pepper
1 pound ground beef
1 cup water
1 envelope brown gravy mix
1/2 teaspoon garlic salt
2 cups frozen mixed vegetables
1 can (2.8 ounces) french-fried onions, divided
1 cup shredded cheddar cheese, divided


Directions

Preheat oven to 350°. In a large bowl, combine potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, until potatoes are thawed and set, 25-30 minutes.
Meanwhile, in a large saucepan over medium heat, cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese. Pour over potatoes.
Bake 10 minutes. Sprinkle with remaining onions and cheese; bake until cheese is melted, 5 minutes longer.

MAPLE GLAZED BACON-WRAPPED MINI MEATLOAVES
35 MINUTES PREP TIME- 80 MINUTES TOTAL TIME- 8 SERVINGS

INGREDIENTS

No-Stick Cooking Spray
3 tablespoons Maple Syrup
1 teaspoon Spicy Brown Mustard
1 pound lean ground beef (93% lean)
1 pound ground pork
2/3 cup chopped yellow onion
1 cup fresh button mushrooms, chopped fine
1/3 cup all-purpose flour
2 eggs, beaten
2 tablespoons Tomato Paste
2/3 cup Tomato Sauce
3/4 teaspoon salt
1/2 teaspoon ground black pepper
8 slices bacon, cut in half

DIRECTIONS
STEP ONE - Preheat oven to 375°F. Line baking sheet with aluminum foil. Spray with cooking spray; set aside. Combine maple syrup and mustard in small bowl; set aside.
STEP TWO - Combine beef, pork, onion, mushrooms, flour, eggs, tomato paste, tomato sauce, salt and pepper in large bowl until blended. With hands, form mini meatloaves (about 2 inches wide) and place on baking sheet.
STEP THREE - Wrap bacon around each meatloaf, tucking ends under sides. Brush bacon with syrup mixture.
STEP FOUR - Bake 30 minutes. Turn on broiler and cook another 5 to 10 minutes to crisp bacon.

Swiss Steak
Prep Time 5 mins Cook Time 1 hr 5 mins Total Time 1 hr 10 mins Servings: - 4

Ingredients

2 -2.5-pound top round or bottom steak (1/2″ thickness.)
salt and pepper or Cajun seasoning
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons cooking oil
1 onion, roughly chopped
2 teaspoons minced garlic
2 teaspoons minced thyme
1 teaspoon oregano
1 bay leaf
1/2 -1 cup puréed tomatoes or diced tomatoes
1-2 teaspoon paprika
1 tablespoon Worcestershire sauce
1-2 cups water
1 small red or green bell pepper, sliced
2 tablespoon parsley, chopped (garnish)

Instructions

Pat dry steak on with a paper towel, then season with salt and Cajun seasoning.

In a medium bowl combine flour, salt, pepper, garlic and onion powder.

Then coat with seasoned flour and shake off any excess.

Heat oil in a cast iron or skillet over medium-high heat; then fry steak on both sides until golden brown — about 6-7 minutes per side.

Remove beef from skillet and place on a plate.

Add onions to the skillet, then sauté for about 2-3 minutes. Followed by garlic, thyme, oregano, bay leaf and continue cooking for 3-5 more minutes, stirring occasionally to prevent any burns.

Next add tomatoes puree, smoked paprika, Worcestershire sauce and about 1 cup water. Cover and simmer for about 45 minutes.

Throw in bell pepper, and continue cooking until meat is tender.

Remove and serve warm. Spoon the sauce over the steak.

CRANBERRY ROAST BEEF
Prep Time 20 minutes Cook Time 2 hours 30 minutes Servings 8 servings

INGREDIENTS
4 pounds boned and rolled bottom round beef roast
3 tablespoons all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable or canola oil (see Recipe Notes below)
1 cup whole cranberry sauce
1 cup beef broth
1/2 cup prepared horseradish
1 stick cinnamon (broken in half)
4 whole cloves
16 whole, peeled pearl onions (can use frozen or fresh)
1 bunch carrots, peeled and cut into 3-inch lengths

INSTRUCTIONS
Dredge the roast in a mixture of flour, salt and pepper. Heat the oil in a large Dutch oven, and brown the roast on all sides over medium heat.
In a medium bowl, combine the cranberry sauce, broth, horseradish, cinnamon stick and cloves; pour over the roast in the Dutch oven. Bring the mixture to a boil- then cover tightly, reduce heat, and simmer on low for 1½ hours, or until the meat is almost tender. Sprinkle the carrots and onions around the roast, and then cover again and cook for an additional 45 minutes to 1 hour- until the vegetables are cooked through and the beef is tender.

NOTES
*If you happen to have bacon drippings, use that instead of oil for browning the roast.
*Serve with noodles or potatoes.

Pressure Cooker Beef and Broccoli
prep: 20 mins pressure-cook: 7 mins Servings: 6

Ingredients

2 pounds beef flank steak, thinly sliced against the grain
1 medium onion, halved and thinly sliced
½ cup water
¼ cup coconut aminos
½ teaspoon sea salt
½ teaspoon ground ginger
¼ teaspoon pepper
3 cups broccoli florets
Toasted sesame seeds

Directions

Step 1 - Place beef and onion in a 6-quart multifunction electric or stove-top pressure cooker. Stir in water, coconut aminos, salt, ginger, and pepper.
Step 2 - Lock lid in place. Set electric cooker on high pressure to cook 7 minutes. For stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 7 minutes. Remove from heat. For both models, immediately release pressure. Open lid carefully.
Step 3 - Using a slotted spoon, remove beef and onion; keep warm. Add broccoli to pressure cooker. For electric cooker, use sauté setting to cook 5 to 8 minutes or until crisp-tender. For stove-top cooker, simmer, uncovered, over medium 5 to 8 minutes or until crisp-tender. Using slotted spoon, add broccoli to beef and onion. If desired, continue simmering liquid 1 to 2 minutes or until thickened. Spoon sauce over beef mixture. Top with sesame seeds.

Hawaiian Meatballs
SERVES 8 SERVING SIZE 4 meatballs per serving COOK TIME 20 Min

What You'll Need

1 pound ground beef
1/4 cup finely chopped onion
1/2 cup finely crushed butter-flavored crackers
1 egg
1/4 cup water
1/2 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup brown sugar
2 tablespoons cornstarch
1/3 cup white vinegar
1 tablespoon soy sauce
1 (8-ounce) can pineapple chunks in syrup, with syrup reserved
1/2 red bell pepper, cut into 1-inch chunks

What to Do

Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine beef, onion, crackers, egg, water, onion powder, salt, and black pepper; mix well. Form mixture into 1-inch balls and place on baking sheet.
Bake 15 to 20 minutes, or until no longer pink in center.
Meanwhile, in a medium saucepan over medium heat, combine brown sugar, cornstarch, vinegar, soy sauce, and reserved pineapple juice. Cook until mixture starts to thicken. Add pineapple and bell pepper and continue to cook 5 to 7 minutes, or until thickened and heated through.
Place meatballs in a large bowl. Pour sauce over and toss until evenly coated.

Country Chuck Roast with Mushroom Gravy
Total Time Prep: 20 min. Cook: 2-1/4 hours Makes 8 servings

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds)
3 garlic cloves, halved
1 tablespoon brown sugar
1-1/2 teaspoons kosher salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 large sweet onion, quartered
1 can (10-1/2 ounces) condensed beef consommé, undiluted
2 tablespoons Worcestershire sauce
1 tablespoon stone-ground mustard
1 bay leaf
3 to 4 drops browning sauce, optional
1/2 pound sliced fresh mushrooms
1 bottle (12 ounces) light beer or nonalcoholic beer
1 teaspoon dried thyme
3 tablespoons cornstarch
3 tablespoons cold water

Directions

With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine the brown sugar, salt and pepper; rub over roast.
In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add the onion, beef consommé, Worcestershire sauce, mustard, bay leaf and browning sauce if desired.
Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is tender. Remove roast to a serving platter; keep warm.
Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil over medium-high heat. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.