Cheeseburger Mac

Cheeseburger Mac Final 2

This recipe is directly adapted from Six Sisters’ Stuff, and frankly why mess with something so good? The change I made was I didn’t make my own cheese sauce because we had this big block of Velveeta that needed to be used from a party.If you want to make your own cheese sauce please go visit their blog, which I recommend you do regardless because it is such a great site and I really enjoy making so many of their recipes!

Ingredients:

Ingredients

  • 1 lb ground beef
  • 1 (10 oz) can of tomatoes and green chilies
  • 1 (1 oz) packet taco seasoning
  • 2 cups beef broth (you can also use water but I think the broth gives it extra flavor)
  • 1 cup elbow macaroni, uncooked
  • 1 cup Velveeta Cheese

Directions:

  • Cook and drain the excess grease from your ground beef.

browning ground beef

  • In the same pan add in your tomatoes as well as the broth the taco seasoning, and macaroni and bring to a boil. Pouring in broth
  • Reduce the heat and cover your pan. Simmer your mixture for about 13 minutes or until your macaroni is tender.
  • Once your pasta is cooked add in your cheese and let melt and stir in until your mixture is coated. Mixture with melting cheese

You are good to go! Delicious Cheeseburger Mac is ready to eat.

Mixture in pan with cheese 2

Hope you enjoy!

Cheeseburger mac final

Salud!

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Bone In Pot Roast

Starting my day off by putting a pot roast into the crock pot is a beautiful thing! When I know I will be coming home to a fully cooked meal ready to go and all I need to do is prepare a salad to go with it I feel like I’ve already had a huge win in my day! I found this Bone In Pot Roast on sale at the market the other day and I planned ahead. I also used a Fat Tire Amber Ale to add a little caramel flavor and also juiciness to the recipe.

Bone in Pot Roast plated (1)

Ingredients:

1 Bone in Pot Roast (you could also use boneless)

1 Fat Tire Amber Ale

image

2 tablespoons BBQ seasoning (You could also switch this up or go with salt pepper and garlic powder)

1 pepper chopped (I used red but its up to you)

2 fresh tomatoes chopped (you could also used 1 can diced tomatoes)

1 small yellow onion diced

image

Directions:

Season your pot roast on both sides and place it in the crockpot

image

Top the roast with the veggies

Bone in Pot roast (2)

Pour the fat tire around the roast.

Bone in Pot roast (3)

Cook the roast for 8 hours on low or about 4 hours on high.

Bone in Pot roast (5)

Like I mentioned before we ate the roast with a salad and we were good to go! The peppers and onions were the perfect side as well. The nice thing about this meal is we had left overs for lunch the next day and we later used the bone to make some beef broth!

Bone in Pot Roast plated (4)

Salud!

Beef Stew

When I first whipped up this soup it was close to the first official day of fall and it was snowing one day and so I pulled out the crockpot and threw in all the ingredients for this delicious stew. The next day it was almost 80 or 90 degrees and Jake and I were riding around in the red jeep with the top down and enjoying the glorious weather!

WE LOVE COLORADO!

So you can tuck this stew recipe away for later or now may be the perfect time to pull it out and use it on a chilly night. Let’s face it though, if you are anything like I am, eat it whenever you damn well please!

beef stew in bowl

Ingredients
2 packages of stew meat (about 2 lbs.)
1 tablespoon of olive oil (to brown your meat)
1 whole yellow onion diced
3 celery stalks diced
6 carrots diced
2 cans of diced tomatoes drained
3 cloves of garlic minced
5 cups low sodium beef broth
3 tablespoons flour
1 bottle of beer
2 tablespoons Italian seasoning
Salt and pepper to taste

Directions:

In a large bowl coat your meat with the flour and toss until it is all evenly coated. Heat a large skillet and add your floured meat and brown on all sides

Dice all your veggies

Turn on your crockpot and all your ingredients; broth veggies, meat beer, spices etc.

You can cook this soup on high for about 4 hours or on low for about 8-10 hours.

I set this in the morning and came back from work and it was all good to go! I just added a bit of salt and pepper to taste- and some hot sauce because we like things spicy and it was delicious on a chilly day we had last week!

I hope you enjoy it!

Salud!

Korean Beef Skillet

This recipe was originally posted on the “Beef. It’s What’s For Dinner” website and it looked so yummy that I had to give it a go. In true ‘Shari Sabe’ fashion I made some changes to it and added some ingredients as well as left some out based on availability in my grocery store. The base is still the same and it turned out great!

gb peppers

 

Ingredients:

1 pound Ground Beef (93% or leaner if you so choose)

2 cups baby or regular bok choy, cut into 1 inch pieces

1 red pepper chopped

1 small yellow shallot chopped

fresh ingredients

3 cloves garlic, minced

3 cup mushrooms chopped

1 can water chestnuts chopped

\ingredients

1/2 cup Korean barbecue sauce

1/4 teaspoon crushed red pepper flakes

1 cup cabbage (I used the precut bag mix comes with red and green cabbage, carrots and kale- the Asian blend)

Hot cooked jasmine rice (or rice of your choosing)

veg choppped

 

Directions

Heat large nonstick skillet over medium heat until hot. (I used my wok because it is nice and big and I love any opportunity to use it to cook!)

Add garlic and shallots and cook for 1 minute until fragrant.

onions garlic wok

Add Ground Beef, bok choy, bell pepper; cook for 4 minutes and add your mushrooms.ground beef peppers

Finish cooking your beef for 4-6 minutes, breaking into small crumbles and stirring occasionally.

Lastly add in your water chestnuts, I do this last so they keep their crunchiness.

Stir in barbecue sauce and red pepper; cook 1 to 2 minutes or until heated through, stirring occasionally.

pouring

Remove from heat.

Toss in your cabbage mix at the very end so that it also stays crunchy and let stand 5 minutes.adding cabbage

You can serve the beef skillet over rice but Jake and I loved it on its own as well.

Our skillet was a little spicy and we loved it- so if you want to omit the red pepper that works too!

I hope you enjoy this recipe as much as we did. I think I especially loved it because it was so quick and it was all made in one pan (wok) which does not happen often. I know Jake appreciated the lack of dishes that had to be done afterward.

final in wok

Salud!