Ancho Seasoned Burgers

My friend Anna, from freshman year of college, came to visit this past weekend. I decided to make her Red Chile Rice with Sweet and Spicy Ancho Seasoning Paste. I had some left over ancho seasoning paste and decided to try it mixed in with ground beef to make hamburger patties instead of just making myself more rice like the last time I made it.

The burgers turned out very moist, with just a hint of spice and chile flavor. This is the kind of burger that a guest or friend will ask, "What is in this burger?". It also turns them red, making it harder to tell when they are done by sight. I served them on tiger rolls (rawr!) with grilled onions, avocado and homemade queso fresco. A delicious way to use up leftover ancho seasoning paste!

xo

April

Serves 4-5, depending on how big/small you make your burgers
Ingredients:
1 1/2 pounds lean ground beef
1-2 tablespoons ancho seasoning paste (roughly a teaspoon per 6 ounce burger)

Instructions:

1. In a medium bowl combine the ground beef and ancho seasoning paste, mix it just enough to combine.
2. Divide the meat into 4 equal portions (about 6 ounces each). Loosely form each portion into a 3/4 inch patty with a deep depression in the center (this helps them to not bulge in the center when cooked). 
3. Heat a gas grill to high heat. Placing the burgers on the grill and cooking on each side for about 4 minutes or to desired doneness. Serve and enjoy immediately!

Hot Beef Sandwiches Au Jus

I know what you're thinking, where's the sandwich? When my boyfriend and I were planning this meal, we decided to minus the bun to be a bit healthier. Plus, then nothing could take away from the flavor and tenderness this meat got! It was perfect plain or dipped in the heart cup full of jus. 

[sidenote: yup, it is just jus. My cookbook taught me the yummy juice is just called jus. Au jus means "with the juice."]

This was the first time I made this. Also, this was the first recipe I made from my new slow cooker cookbook I got for Christmas from my roommate, Tonia. Thanks again! I'll definitely make this hot beef recipe again. But not for awhile because I froze two containers of it. This recipe makes a lot! 

Hot Beef Sandwiches Au Jus

recipe from Crock-Pot's Best Loved Slow Cooker Recipes book

Ingredients
4 lbs beef rump roast
2 envelopes (1 oz each) dried onion soup mix (I used Lipton)
2 tsp. sugar
1 tsp. dried oregano
1 Tbsp. minced garlic
2 cans  (101/5 oz. each) beef broth
1 can beer

Instructions
1. Trim fat from beef and discard. Place in slow cooker
2. Combine soup mix, sugar, oregano, garlic, broth, and beer in large mixing bowl
3. Pour mixture over beef

4. Cover and cook on high for 6 to 8 hours or until beef is tender
[Every once in awhile, I flipped the roast over but this is not needed - you can leave it alone for the whole cook time if you want]
5. Remove beef from slow cooker. Shred beef with two forks. Return to slow cooker and mix well
6. Serve on rolls or alone with extra jus on the side for dipping
7. Enjoy!

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Beef and Spinach Lasagna

So I actually made this lasagna a little over a month ago for my boyfriend's birthday dinner, but I've been so busy with finals, Christmas, and a trip to California for the Rose Bowl that I just hadn't gotten around to writing a post!  Hopefully I'll get some good cooking in before spring semester starts, especially with the new cookbooks and cooking gadgets Santa left for me under the Christmas tree.

This lasagna is only the second one I've ever made.  The first time I used sauce from a jar, but this time I decided I wanted to make it myself.  I tried making it the way my Mom does because it is always so scrumptious, but there is definitely plenty of room to alter the recipe as you please.  I wanted to use spinach in mine, but it will taste equally delicious without.

Ingredients

• Wheat lasagna noodles (about 11)
• 28 oz can diced tomatoes (may want to use diced tomatoes with italian seasoning)
• 28 oz can tomato sauce
• 1 lb ground beef
• Italian seasoning
• Onion
• Garlic
• 1 tablespoon butter
• Mozzarella cheese
• Ricotta low fat cheese
• Parmesan cheese
• Spinach

Directions

1. Brown ground beef.  In a large pot mix together diced tomatoes, tomato sauce, ground beef, italian seasoning to taste, chopped onion to taste, diced garlic to taste, and butter.  Simmer.

2. Cook wheat lasagna noodles as instructed on package.

3. Preheat oven to 350 degrees.

4. Lay down a thin layer of sauce on the bottom of a 9x13 inch pan.

5. Add a layer of noodles, sauce, dollops of ricotta cheese, parmesan cheese, and mozzarella cheese.

6. Add layer of spinach if desired.

7. Repeat steps 5 and 6.

8. Add a last layer of noodles, sauce, parmesan, and mozzarella.

9. Cook for 1 hour.  Let sit for 10 minutes to allow lasagna to settle so the layers don't fall apart.  Cut and serve.

Beef Chili with Kidney Beans and Bacon

Chili and football go hand in hand, in my opinion. The perfect thing about this chili is it gets better as it sits. It can be made on Friday or Saturday and be ready to enjoy during the football game. Because you wouldn't want to miss a minute of football Sunday, would you? 

You can make this as spicy as you want. If you are using an inexpensive chili powder, you are going to end up with less heat. This is my mom's recipe and hers is a lot spicier than mine. We figured out that it was the chili powder. Hers is from Penzey's and it apparently makes a huge difference in the heat department. No worries though, add more cayenne pepper at the end to give it more heat. Overall it is a very changeable recipe. Throw in whatever floats your boat. 

What kind of toppings do you like on your chili? I love to load it up with saltine crackers and cheese. I always get the look of "are you eating crackers or chili?".

Ingredients:
5 strips bacon, cut into 1/2 inch pieces
1 medium white onion, chopped
3 garlic cloves, minced
2 rounded tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 pound ground beef
15 ounce can red kidney beans, drained and rinsed
14 ounce can tomato puree
14 ounce can diced tomatoes

Instructions

1. Heat a medium heavy bottomed pan over medium heat. Add bacon and cook until crispy. Drain all but 1 tablespoon of bacon grease. Leave the bacon in the pan. Add the onion, garlic and spices. Cook until the onions start to soften and brown slightly, about 10 minutes. Increase the heat to medium-high. Add the beef, breaking it up. Continue to cook the beef until there is no pink. 
2. Add the beans, tomato puree and diced tomatoes. Bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove the lid and continue to simmer for another 1 hour, until dark, rich and thickened slightly.
3. Enjoy with a cold beer and Packer domination.