Posts Tagged With: beef

Bacon Double Cheeseburger Pockets

Almost every Sunday morning, either Mr. Ginge or I roll out of bed, throw on some coffee and heat up a pan for breakfast.

bacon cheese burger pockets

Our usual rotation includes french toast, bacon and eggs, and sometimes pancakes thrown in. If we are really feeling fancy, we’ll head out to one of the local diners for breakfast.

So it goes with out saying that my initial idea for this month’s Improv Challenge, hosted by Kristen of Frugal Antics of a Harried Homemaker, was to make breakfast.  Except, I could think of anything that I really loved, and that honestly as a challenge.

bacon double cheeseburger pockets

When I noticed some pizza dough in the freezer it hit me. One of my favourite treats when I was a kids was bacon double cheeseburger pizzas. I would  literally beg my dad to order it instead of  the usual pepperoni. We’ve also been on a bit of a calzone kick, every once and a while picking one up when we’re out visiting friends. And with that the idea was born. With a quick egg wash, I had something both delicious and challenge worthy.

Cheeseburger pockets
Bacon Double Cheese Burger Pockets

makes 6 pockets

  • Homemade or store bought pizza dough ( I made my own, but after the disaster I made last time, I used the recipe out of my Kitchen Aid manual ) 
  • 1 lb ( 454 g) ground beef
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 cup beef broth
  • 1/2 cup barbecue sauce
  • 1/4 cup ketchup
  • 2 Tbsp mustard
  • 6 strips of bacon, cooked till crisp
  • 3 cups shredded cheddar cheese, divided
  • 2 cups shredded pepper jack cheese
  • 1 egg, beaten
  1. Preheat the oven to 350° F/ 180 ° C. Line a cookie sheet with parchment paper.
  2. In a large pan, brown the meat, onions, and garlic together, until onions are translucent and meat is no longer pink. Drain any excess fat and return to the pan. Add the beef broth, barbecue sauce, ketchup and mustard to the pan, stirring to combine.  Simmer the mixture until it is thickened.
  3. Divide the pizza dough into 6 equal sections. On a lightly floured surface, roll out each into a round to about 6 inches/ 15 cm across. I find it easiest to use a rolling pin, but feel free to stretch it out by hand.  Divide the meat mixture between the six rounds. Top with a strip of bacon and 1/3 cup of each of the cheeses.
  4. Fold one edge of the round over, so that you end up with a half moon shape. To seal the pocket, gently press the edges together, then fold over. Transfer to the paper lined sheet.
  5.  Brush each of the tops with some of the beaten egg, making sure to cover along the seams. Sprinkle with the reserved cheddar cheese
  6. Bake in the preheated oven for about  15 minutes, or until the cheese has melted and the dough is golden brown. Let cool on the tray for about 5 minutes, then serve along side a fresh salad.

Don’t forget to check out what others have come up with using Eggs and Bacon!

- Mel


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I also linked this recipe to The Weekend Potluck and Strut Your Stuff Saturdays! Click the link to check out more great recipes!

Categories: Sandwiches and Side Dishes | Tags: , , , , | 19 Comments

Gran’s Cabbage Rolls

In our family, birthdays=food.

Every year for my Mom’s birthday, Gran would make cabbage rolls. Every year, it was a birthday treat she looked forward to. When Gran passed away, Mom decided that they were far too much work for a meal that the rest of her family would complain about and refuse to eat. So that was then end of them for a little while. Dad would try and bring her home ones from the store every now and then, but they never compared to her moms.

About 6 years ago, when I was looking for a birthday gift to get Mom, she asked me to make her cabbage rolls, then told me how to make them. That first year was a disaster. I didn’t bake them quite long enough, made them too thick and left the rinds in the leaves. Undeterred, she asked for them the following year, and gave me a few more pointers. The following year she asked me to make a few more so she could freeze some to enjoy throughout the year. Then Mr. Ginge caught on, and started dropping not-so-subtle hints that he wanted in on the cabbage rolls too. So it’s stuck. Every year, the week of my Mom’s birthday, I pick a day and it becomes Cabbage Roll Day.

I will warn you, this truly does require a whole day, or if you aren’t up for that, then a day for rolling and a day for baking. Try and pick a cooler day because it’s hot work, and believe me, since the last week of August isn’t always cool, it’s no fun to make these when it is hotter than hell in the kitchen . As I mentioned, these freeze and reheat beautifully, and the recipe doubles, triples, or ( if you are crazy like me) quadruples wonderfully.

If you’re wondering, that makes approximately 215 cabbage rolls.

Gran’s Cabbage Rolls

makes enough to feed an army.

  • 1 – 2 large green cabbages.
  • 2 lbs ( about 1 kg) of ground meat. Half beef and half chicken is our favourite.
  • 2 1/2 cups uncooked white rice
  • 1 tsp each  salt and pepper
  • 1 1.36 L (46 oz)  can of tomato juice
  1. Find the biggest pot you own, and fill it with water ( I use my canning pot). Peel the outer, rubbery leaves off your cabbage. Remove the core. I do this by carefully slicing diagonally around the core, three times. This makes a triangle around the hard core, which you then should just be able to yank out. Set the pot on the stove, dunk your cabbage into it, cover and let boil. Yes, boiled cabbage will stink up your house, and every member of your family will complain about it,  but it is a necessary step.  You will want to boil the cabbage until the leaves are tender and the leaves have become translucent.
  2. While your cabbage boils and smellifies your house, combine the meat, rice, salt and pepper. Smoosh it all together with your hands or a wooden spoon, then set it aside. This will help soften the rice a little bit before it gets baked.
  3. The outer leaves of the cabbage so cook first, and should peel away from the cabbage easily with some tongs ( if they haven’t already floated off) If they won’t peel away, then carefully lift the cabbage out of the water with a couple of big serving spoons into a big bowl, then carefully peel away the leaves, cutting away some of the core if necessary. When they are still hot, but cool enough to handle, cut away the tough rib. For the larger, outer ribs, cut the leaves in half.
  4. Scoop out 2-3 tablespoons (or larger if desired) of the meat mixture and roll into a thin sausage  shape. Place in on the boiled cabbage leaf, fold both sides over to cover then roll. Place seam side down and pack tightly in a roasting pan (see below), then continue with the remaining leaves, peeling from the cabbage as necessary. If you are finding that the leaves are getting too small or hard to roll, discard the remaining cabbage, and boil a second as above.
  5. When all of the meat mixture has been used up, heat the oven to 300° F. Pour the tomato juice over the cabbage rolls, just enough to barely cover the top, otherwise it tends to boil over and is murder to clean out of your oven. The juice will thicken up and create a lovely rich sauce.
  6. Cover them with the lid, then pop them in your oven for 6 hours, making sure to check them every 2 to top up the tomato juice.  In the last half an hour remove the lid to brown the tops a bit.

Slow Cooker Alternative

  1. Prepare the rolls as above. Pour a little of the tomato juice into the bowl of your slow cooker, then pack in the prepare rolls.
  2. Pour the remaining tomato juice over top, then cook on high for 8 hours. These cabbage rolls will be a lot lighter and will have a much runnier sauce.

Serve with some crusty bread and butter

-Mel

P.S. Please excuse the  terrible photos.

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I linked this recipe up to The Weekend Potluck , On the Menu Monday,and Strut Your Stuff Saturdays ! Click the link for more great recipes!

Categories: Main Dishes | Tags: , , , , | 5 Comments

Steve’s Pulled Beef

Last weekend, we were fortunate enough to be invited up to our friend’s cabin for the day.

I always enjoy when we get invited up there. It’s located in an old ghost town that is only accessible these days by an old fire route. Mostly now it’s just a bunch of hunting camps, but many of the old buildings are still partially standing, and there is an old graveyard somewhere, although we have yet to find it.We were treated to a wonderful lunch( I provided the cookies ;) ), and challenged to a friendly shoot out. Zombie targets were involved.  I’m happy to report that the paper zombies did not survive. :)

This is our friends recipe, and he is both a butcher and an excellent cook. We first had it on a prior visit up to the cabin. It was so good, that Mr Ginge beat me to the punch and asked him how he made it. And we’ve made it many times since we got the recipe. It’s perfect for the summer months because you just throw it in the crock pot and let it do it’s thing all day. So it doesn’t heat up your house.  Which  in last weeks heat wave, was golden.

A few notes on the recipe: A blade roast is key. I have tried it with different roast, and they either haven’t shredded or not worked nearly as well. Also, this is one of those recipes that can’t be hurried up. It really needs the full 8 hours to get all tender.

Steve’s Pulled Beef

serves 4 

  • 1 2lb boneless blade roast
  • 2 tbsp montreal steak spice
  • about 1/4 beef broth or water
  • 4 buns

optional:

  • horseradish
  • bbq sauce
  • cheese
  • onions
  1. Rub the roast with steak spice and place in your slow cooker. Pour the beef broth into the bottom, secure the lid and set to low for 8 hours. 
  2. After 8 hours, remove the roast and shred with 2 forks. If there are any large bits of fat, be sure to remove them. They aren’t very tasty. Return the shredded beef to the broth, mix, and continue cooking on low for another 1/2 hour.
  3. Slice the buns in half, pile on some meat and add your favourite toppings. I like mine with a bit of BBQ sauce and some sharp cheddar cheese.
I would like to say that this was the perfect meal to come home to after our little road trip, but sadly, I am not that put together and forgot. Oops.
-Mel
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I linked this recipes up to The Weekend Potluck and Strut Your Stuff SaturdaysClick the link to check out some more great recipes!

Categories: Sandwiches and Side Dishes | Tags: , , | 3 Comments

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