Beef, Dinner, one pot meals

Stuffed Pepper Casserole

Okay, so we made stuffed peppers in the crockpot and they came out great. Now we have a one pot casserole based off the stuffed pepper that is just as good. As the weather is starting to turn colder, this is a hot and hearty one pot dinner.

I guess you could call it a deconstructed stuff pepper when you look at all the ingredients.

Ingredients

  • 1 lb ground beef
  • 1 green pepper diced
  • 1 red pepper diced
  • 1 medium onion diced
  • 1 tsp oregano
  • Salt & pepper
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 Tbs balsamic vinegar
  • 1 cup long grain white rice
  • 1-2 cups Colby Monterey Jack cheese

Instructions

  • In high sided pan combine ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.
  • Add in garlic and cook about 1 minutes.
  • Add beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.
  • Add rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.
  • Remove from heat and stir in 1 cup cheese.
  • Top with remaining cheese and place cover back on to melt.
  • Serve with chopped parsley if desired.

Enjoy!

Dinner, Pasta

Creamy Mushroom Pasta

A yummy weeknight dinner that doesn’t disappoint! This is how I would decribe this recipe. I found this on on the site Salt and Lavendar. This is a new site that we follow and this recipe jumped out to my hubby. In my opinion it is like a lighter version of alfredo.

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • 7 ounces mushrooms sliced thin
  • 2 cloves garlic minced
  • 1/3 cup dry white wine
  • 2 dashes Italian seasoning
  • 1 teaspoon lemon juice
  • 1 teaspoon flour
  • 1/2 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste
  • Freshly grated parmesan cheese to taste (optional)

Instructions

  • Boil a large, salted pot of water for the pasta and cook it al dente according to package directions. 
  • Meanwhile, add the butter and oil to a skillet over medium-high heat. Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it’s cooked off. Take the mushrooms out of the pan and set aside.
  • Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste.  Stir in the cream and let it simmer for a couple of minutes.
  • Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
  • Drain the pasta and toss it with the sauce along with the parsley and parmesan if using. 
Beef, Dinner

Crockpot Stuffed Peppers

Hubby made a easy classic dish in the crockpot last week – Stuffed Peppers. We generally make them at this time of year when we can harvest the peppers we have grown in our little garden.  This year was not a good pepper year for us. Jalapeno peppers thrived while bell peppers did not take. They blossomed but then nothing. So now is a good time to pick up some peppers at.the farm market and give this recipe a try. This recipe was adapted from I Wash You Dry post.

  • 5 large bell peppers (you can use a mix of red, yellow and orange too)
  • 1 lb. lean ground beef (ground turkey works well too)
  • 1/2 cup diced onion
  • 2 tbsp A1 steak sauce
  • 8 oz. tomato sauce
  • 1 cup cooked brown and wild rice mix (any type of cooked rice will work)
  • Salt and pepper
  • 1 cup shredded colby jack cheese
  • Cut the tops of the peppers off and discard the seeds and stems, but save the pepper portion of the tops and dice. Reserve 1/2 cup for the filling.
  • Combine the diced peppers, ground beef, onion, steak sauce, tomato sauce and rice in a large bowl and stir to combine. Season with salt and pepper to taste. Stuff each pepper with the ground beef mixture and place in the crock pot.
  • Pour about 1/4 cup of water into the bottom of the crock pot and cover. Cook on low 6 to 8 hours or HIGH for 4 hours. Just before serving top with the shredded cheese and cover until melted. Enjoy!

The bottom of the slow cooker will have quite a bit of water after cooking from the peppers releasing their water. Use a slotted spoon to pick up the peppers and let drain before plating.

Dessert, Dinner

Butterscotch Blondies

Are you looking for a quick and easy dessert? I found these on the Inspired by Charm blog post. I love to follow this blog for recipes and design ideas. Michael has great eye for decorating and great recipes to try.

Butterscotch Blondies

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 sticks unsalted butter melted and cooled
  • 1 1/2 cups brown sugar
  • 1 tablespoon vanilla extract
  • 3 eggs lightly beaten
  • 1 1/4 cups butterscotch chips divided
  • Flake sea salt to garnish
  • Optional: ice cream and butterscotch sauce

INSTRUCTIONS

  1. Begin by preheating your oven to 350 degrees F. Spray a baking pan with baking spray, line it with parchment paper, and then spray the parchment paper with baking spray.
  2. Tip: You can use two metal butterfly clips to hold the parchment paper in place. Clipping them to the long sides of the pan.
  3. In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
  4. In a large bowl, whisk together the melted butter and brown sugar until combined. Add the vanilla and eggs and then stir to combine. Fold in the flour mixture and stir until almost combined. Gently fold in one cup of the butterscotch chips.
  5. Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the remaining butterscotch chips over the top. (I also saved a few chips to add to the top once the blondies come out of the oven.)
  6. Bake for 20 to 25 minutes or until the top is light brown. You can also check for doneness by inserting a toothpick near the center. The toothpick should come out clean.
  7. Allow the blondies to cool in the pan. Remove from the pan and sprinkle with a little flake sea salt. Then slice and serve.

RECIPE NOTES

I served the blondie warm with a scoop of vanilla ice cream and a drizzle of butterscotch sauce.

Adapted from The Pioneer Woman and Inspired by Charm
This Butterscotch Blondie Recipe is one of my favorites! You're going to love it too! #blondie #recipe #butterscotch #dessert #bars
This Butterscotch Blondie Recipe is one of my favorites! You're going to love it too! #blondie #recipe #butterscotch #dessert #bars

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POSTED BY MICHAEL WURM, JR. AT 4:01 PM
TAGS: BAR // BARS // BLONDIE RECIPE // BLONDIES // BUTTERSCOTCH // DESSERT // DESSERTSLOVE IT?
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comments

  • LEAH AT 11 AM ON AUGUST 21, 2019I am making these for our next girls’ night. Your additions make this a sublime blondie! Hats off to you.Reply
  • PAT WEST AT 9 AM ON AUGUST 24, 2019Michael…..what size pan?Reply
  • PAT AT 9 AM ON AUGUST 24, 2019Couple of other questions…why spray bottom of pan when you put down parchment? And, I always second guess myself about when to use light or dark brown sugar…any helpful hints?Reply
  • JOHN R. HUFF JR. AT 12 AM ON AUGUST 25, 2019Almost as good looking as you, Michael.Reply

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Chicken, Dinner

Best Chicken Dinner!

One of my favorite recipes to make is Ina Garten’s Roast Chicken. It is so easy, perfect for company or a special dinner. Ina calls it her engagement chicken and is her husband’s favorite.

I made this tonight for a dinner with Emily, her boyfriend Mike and Eric. Emily had come down for the day to help us clean out some old pictures from Eric’s mothers house. It was a great fall dinner with the oven on as the chilly nights start up, along with smashed red potatoes and peas.

Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

2 lemons, halved

1 head garlic, cut in half crosswise

2 large Spanish onions, thickly sliced

Olive oil

Clean and pat dry the chicken. Sprinkle the chicken with salt on inside and outside. Take 1 lemon and slice into quarters. Put one half of lemon and the head of garlic sliced in half inside cavity of chicken. Place in roaster, tie legs together and tuck wings under. Drizzle olive oil over chicken and rub into skin. Sprinkle with salt and pepper.

In a bowl place the remaining half of lemon and the second lemon slices in quarters. Slice the onions into thick slices. Place in bow with lemons. Add 2 tablespoons of olive oil, salt and pepper to taste. Mix with hands and spread around chicken in roaster.

Bake at 425 for about an hour and a half. Check temperature and when done, remove, slice and served with onion and lemon mixture.

Dinner, side dish

Crazy Tater Tots

When we were in Hawaii back in May we would eat almost all of our breakfast in the villa we were staying in and then have dinner off the hotel property. Most of our lunches were at one of the two hotel pool bars. Pailolo was next door at the sister resort to ours. Pailolo is a Sports Bar next to one of the pools on the resort and overlooks the ocean. The menu was pretty extensive that was served out of a themed food truck next to the bar.

Lunch at Pailolo

Chicken tenders, fish tacos, salads, hot dogs, burgers and of course Maui Brewing Company Bikini Blond. These were some of the options on the menu. But the biggest draw for us was their special tater tots – Hurricane Tots! It’s tater tots with a sweet soy glaze,, furikake and green onions.

Emily at Pailolo

I haven’t figured out the complete recipe yet but found this recipe for Crazy Tots.

  • 16 oz frozen tater tots
  • 3/4 cup shredded cheddar cheese
  • 6 strips bacon, fried and chopped
  • 3 scallions, chopped
  • 1/4 cup ranch dressing
  1. Cook the tater tots on a baking sheet according to package directions.
  2. Once the tots are cooked, sprinkle cheddar and chopped bacon evenly over the top and bake for another 3 to 5 minutes, until the cheese is fully melted.
  3. Immediately remove from the oven and sprinkle on the scallions and drizzle the Ranch all over the top.
  4. Serve right away, straight out of the sheet pan because it’s just delicious!

Now I am on a quest to recreate the Hurricane Tots! Maybe that requires another trip to Maui.

Dessert

Lemon Squares

As summer is slowly coming to a close I knew I needed to make my favorite lemon bars. This recipe has been a favorite of mine for years. Originally from a Cooking Light magazine from around 1999, I love to make these during the hot days of summer for their cool citrus flavor. And being a Cooking Light recipe I never feel guilty enjoying a couple pieces.

A shortbread crust with a smooth citrusy filling topped with a dusting of powdered sugar makes a great summer dessert.

Ingredients

  • 1/4 cup granulated sugar
  • 3 tablespoons butter or stick margarine, softened
  • 1 cup all-purpose flour
  • Topping:
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons grated lemon rind
  • 1/3 cup fresh lemon juice
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 teaspoons powdered sugar

Directions

Preheat oven to 350°.

To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.