Author: Mike

Slow Cooker Down-Home Chili Dogs

I was researching inexpensive lunch ideas for a crowd. That’s when I came across the idea for these slow cooker down-home chili dogs. We were challenged to feed close to 50 people for less than $100 (before prices went crazy!). It didn’t have to be fancy. But it did have to be good. These dogs satisfied the criteria perfectly. They’re easy, taste great, and are easy to transport. Win!

Slow Cooker Down-Home Chili Dogs

Messiest Dogs Around. And That’s A Good Thing.

Slow cooker down-home chili dogs are perfect for those lovers of sloppy, dripping, great dogs. You can also warm these in a crockpot without any additional ingredients. Between the two you can feed a crowd, satisfying those chili dog lovers and those that prefer their dogs a little more ‘plain’. Just set up a hot dog bar nearby with ketchup, mustard, mayo (yes, mayo), chopped onion, jalapenos, cheese… all the favorites!

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The best way to get super-melted creamy cheddar on top of these dogs is to shred it by hand. Don’t use that pre-shredded stuff. It contains additives to keep it from sticking together and clumping. Those additives also keep it from melting well.

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Also try my delicious slow cooker Sloppy Joes.

Slow Cooker Down-Home Chili Dogs
Print Pin
4 from 1 vote

Slow Cooker Down-Home Chili Dogs

Slow cooker down-home chili dogs are perfect for those lovers of sloppy, dripping, great dogs.
Course Main
Cuisine American
Keyword chili, crockpot, hot dogs, slow cooker
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 servings
Calories 451kcal
Author Mike

Equipment

Ingredients

Instructions

  • Brown the beef in a skillet, breaking apart as it cooks. Drain.
  • Spray your slow cooker with non-stick spray.
  • Add the hot dogs.
  • Top with the cooked beef and sprinkle with the onion.
  • In a medium bowl, whisk together the tomato sauce, water, Worcestershire sauce and seasonings. Pour over the hot dogs.
  • Cover and cook on low 4-5 hours.
  • Serve dogs on buns topped with the chili sauce and plenty of cheese.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 451kcal | Carbohydrates: 34g | Protein: 23g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1115mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 6mg | Calcium: 212mg | Iron: 5mg

Nutritional values are approximate.

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Slow Cooker BBQ Beef

There are probably thousands of recipes on the internet for slow cooker BBQ beef. So why another? Well, for my money this is the only recipe I need. It’s the ingredients of the sauce that make this worth the time and well, some trouble. Sure, I could fire up my Weber smoker and cook a beef roast (just as good as brisket but cheaper) all day and I often do, but sometimes the slow cooker will do just fine too!

Slow Cooker BBQ Beef

Much Better Than I Ever Expected

Of course slow cooker BBQ beef is as tender as you’d expect. And juicy. And the sauce, oh the sauce. Like I said, it’s what makes this worth making time and time again. I like to make extra and freeze it. It’s nice to have on hand for a quicker BBQ sandwich dinner, BBQ beef baked potatoes, and one of my favorites, BBQ nachos.

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Also try my slow cooker roadhouse ribs.

Slow Cooker BBQ Beef
Print Pin
5 from 1 vote

Slow Cooker BBQ Beef

There are probably thousands of recipes on the internet for slow cooker BBQ beef. So why another? Well, for my money this is the only recipe I need. It’s the ingredients of the sauce that make this worth the time and well, some trouble.
Course Main
Cuisine American
Keyword barbecue, BBQ, beef, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 9 hours 15 minutes
Servings 12
Calories 507kcal

Equipment

Ingredients

Instructions

  • Place the chuck roast in your slow cooker.
  • In a bowl, whisk together the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic salt, paprika, pepper and celery seeds.
  • Pour sauce over meat. Cover and cook on low or until beef shred easily, about 9 hours.
  • Carefully transfer the meat to a cutting board and shred with a fork or chop with a knife.
  • Transfer the juices from the slow cooker to a sauce pan.
  • Bring to a slow simmer over medium heat.
  • Whisk together the cornstarch and water in a small bowl or glass. Whisk into the sauce and stir until thickened.
  • Return the meat to the slow cooker. Add the sauce.
  • Serve over buns or bread.

Notes

I place my cutting board inside a rimmed baking sheet so that the juices don’t run all over my countertop when I chop the meat.

Nutrition

Calories: 507kcal | Carbohydrates: 46g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 834mg | Potassium: 713mg | Fiber: 2g | Sugar: 14g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 5mg

Nutritional values are approximate.

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Pizza Hut Meaty Marinara Pasta (Copycat Recipe)

I don’t know what happened. I can’t explain it. It was the day after Thanksgiving. it’s not like I was starving, not by any means. I had to still be full of turkey, mashed potatoes, gravy and pie. But after the first bite of this copycat recipe of the Pizza Hut meaty marinara pasta I was suddenly very hungry again. I could not get enough of it. It’s just flat-out delicious and it hit the spot on a cool November day. I’d make this dish again and again, exactly like it’s written. That’s saying something because I love to tinker with recipes.

Pizza Hut Meaty Marinara Pasta (Copycat Recipe)

Great Sauce. Really Great.

The sauce in this copycat recipe of the Pizza Hut meaty marinara pasta is absolutely delicious. I’d definitely use it over spaghetti or in lasagna. And you have to have the cheese, and you have to get it just a bit browned. Oh… me yes! It is so good! I flashed back to the days of the Pizza Hut buffets where you’d find this great dish, pizza slices and crispy yummy salads!

Serving Suggestions

If I had to serve this with sides I guess I could. I’m kind of a meat-and-potatoes guy and this dish pretty much hits me as an all-in-one dinner. Everything in one big ole serving. But, I’m not normal and most people need some sides. So make a little old side salad. Maybe some garlic bread, too. There, now everyone’s happy!

Oh and serve with some grated Parmesan cheese. You can’t have enough of that stuff!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the real stuff.

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Also try my copycat Pizza Hut Pan Pizza.

Copycat Pizza Hut Meaty Marinara Pasta
Print Pin
4.15 from 21 votes

Pizza Hut Meaty Marinara Pasta (Copycat Recipe)

I'd make this dish again and again, exactly like it's written.
Course Main
Cuisine American
Keyword copycat, pasta
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 486kcal
Author Inspired by a recipe from Top Secret Recipes

Equipment

Ingredients

Instructions

  • Place the ground beef in a medium sized bowl.
  • Add the flour, 1/4 teaspoon of the salt, 1/4 the pepper, and all of the fennel seed. Using your hands, mix well.
  • Heat a large saucepan over medium heat. Add the beef mixture and cook, breaking it up, until cooked through. Remove the beef to a paper towel-lined plate.
  • Remove any excess grease from the pan. Add the oil. Reduce heat to medium-low.
  • Add the onion and cook for 1 minute.
  • Add the garlic and stir, continuing to cook until the onion is just starting to soften.
  • Add the tomato sauce, crushed tomato, Parmesan, basil, sugar, oregano and the remaining 1 teaspoon of salt and 1/4 teaspoon of ground black pepper.
  • Increase heat to medium, stirring often, until the sauce starts to bubble.
  • Stir in the ground beef mixture and reduce the heat to medium-low so the sauce simmers. Let cook 30-45 minutes, stirring often, until thickened.
  • Bring a large pot of salted water to a boil. Add the pasta and cook for 15 minutes, stirring often.
  • Drain the pasta.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • Add half of the pasta and spread it out evenly. Top with half of the sauce, spreading it out evenly also.
  • Add remaining pasta, again spreading it out evenly. Add the last of the sauce and and spread out evenly.
  • Preheat your oven broiler to high.
  • Sprinkle cheese over top of the dish, getting it from edge-to-edge.
  • Place the dish under the broiler and broil for 2-4 minutes, keeping an eye on it, until the cheese just starts to brown.
  • Remove and serve.

Notes

You can make extra meat sauce and freeze it for use later. Just stop at step #9.

Nutrition

Calories: 486kcal | Carbohydrates: 47g | Protein: 25g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 655mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2mg

Nutritional values are approximate.

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Slow Cooker Corned Beef

Never in my life have I needed an excuse to make corned beef. Whenever it goes on sale I am the first to load up my grocery cart. Yep, load up. Stack them high, I say. One of my favorite ways to prepare them is this slow cooker corned beef. Nothing fancy, nothing difficult, but awfully tasty, juicy and tender. Perfect for whatever I plan on using it in (most likely, Reuben sandwiches!).

Slow Cooker Corned Beef

A Couple Of Thoughts

It’s pretty easy to make minor changes to this recipe for slow cooker corned beef and end up with a totally different dish. Spicy chili sauce will add a nice kick. Cherry cola instead of ‘normal’ soda will add a nice twist. I highly recommend using my homemade onion soup mix. I think it’s much better than that stuff in a pouch.

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Also try my spicy version of this recipe.

Slow Cooker Corned Beef
Print Pin
5 from 1 vote

Slow Cooker Corned Beef

Never in my life have I needed an excuse to make corned beef. Whenever it goes on sale I am the first to load up my grocery cart. Yep, load up. Stack them high, I say.
Course Main
Cuisine American
Keyword corned beef, crockpot, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 10 servings
Calories 236kcal
Author Based on a recipe from Recipes That Crock

Equipment

Ingredients

Instructions

  • Remove corned beef from packaging. Rinse and pat dry. Reserve the spicy packet (try my pickling spice chicken wings!).
  • Combine remaining ingredients and pour over the corned beef.
  • Cover and cook on low for 6-8 hours or until tender.
  • Slice and serve.

Notes

I recommend a regular cola, such as Coke or Pepsi and not a flavored soda.

Nutrition

Calories: 236kcal | Carbohydrates: 12g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1788mg | Potassium: 416mg | Fiber: 2g | Sugar: 7g | Vitamin A: 232IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 2mg

Nutritional values are approximate.

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Smash Burgers using the Cuisinart Griddler

I’m a huge fan of hamburgers. Although I always enjoy a big thick-ole pub burger too, I’m always craving that thinner diner-style patty with lightly crusty edges. No fancy toppings for me either. I’ll take ketchup, mustard and pickle, thank you very much. Yeah, sure, if I’m feeling adventurous I might add some onion or lettuce, but that’s where the craziness ends. Just give me that juicy, thin, hot patty topped with melted cheese and I’m one happy guy! And though I often cook my hamburgers on a grill, these Smash Burgers using the Cuisinart Griddler are outstanding too!

Smash Burgers using the Cuisinart Griddler

The Keys To Success

For me there are just a few things to keep in mind when making smash burgers using the Cuisinart Griddler. They’re easy, so no need to over-complicate them. First, get that Griddler flat plate hot. I mean hot hot. Screaming hot. Second, season the meat well and do not over-work it. Just loosely form it into balls. Don’t pack them. And last, smash! Smash! Push down on the top lid to smash them as flat as you can! That’s it! Enjoy!

Pass The Mayo

I forgot to mention mayonnaise. And I love mayo on a burger. I think most people forget about it too. I love the creaminess of it. The smoothness. I think it really adds a lot to a burger. For some reason it seems fancier. Better.

You don’t have to use ‘plain’ mayonnaise either. Add some minced roasted garlic. Or hot sauce. Chili sauce. Whatever you can find in your pantry or fridge, give it a whirl. Who knows, maybe you’ll invent the next great mayonnaise flavor combination!

PS: If you do, please post it in the comments below! 🙂

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Step your smash burgers up and slather them with some smash burger sauce.

The Griddler also makes tremendous steak sandwiches.

Smash Burgers using the Cuisinart Griddler
Print Pin
4.38 from 8 votes

Smash Burgers using the Cuisinart Griddler

The Cuisinart Griddler makes outstandingly good Smash Burgers!
Course Main
Cuisine American
Keyword burgers, Griddler
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2
Calories 486kcal

Equipment

Ingredients

Instructions

  • Place the flat plates on your Griddler. Do not use the ridged sides. Heat your Griddler by turning the Selector to 'Grill-Panini' and the Grill-Panini knob to 'Sear'.
  • While your Griddler is heating up, place the ground beef in a medium bowl. Season liberally with salt and pepper. Don't be shy with it!
  • Divide the beef in half and form into 2 balls. Do not pack them tightly, just shape them enough so they are ball-like. They don't have to be perfect.
  • Place the meat onto the griddle and close the top. Press down until the top cannot go any further. Smash them burgers!
  • Cook the burgers for 4-6 minutes or until the internal temperature reaches 165 F. Toast your hamburger buns, if desired, while the burgers are cooking.
  • Open the griddle and top the patties with the cheese. Let melt slightly then remove to the buns.
  • Top patties with pickles, squirt the ketchup and mustard on top. Add any desired other toppings and serve.

Notes

After you make a few smash burgers the process becomes very easy and always delivers great results.

Nutrition

Calories: 486kcal | Carbohydrates: 22g | Protein: 27g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 102mg | Sodium: 639mg | Potassium: 386mg | Fiber: 1g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 302mg | Iron: 4mg

Nutritional values are approximate.

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Slow Cooker Beef and Broccoli

Easy. Yummy. That’s all I wanted and that’s what I got when I sat down to a big ole plate of this slow cooker beef and broccoli. It wasn’t that great outside. It was gray, cold and windy. I needed something to warm me up and well, to cheer me up. This fit the bill perfectly. Nothing fancy here, but good.

Slow Cooker Beef and Broccoli

Oh, The Sauce!

Slow cooker beef and broccoli is full of wonderful beefy flavor. The broccoli adds a nice crunch. And my favorite part? Yeah, it’s that wonderful sauce. A little sweet. A little hint of soy and sesame and garlic. It’s a good stick-to-your-ribs kind of sauce. The kind where you want more.

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Also try my slow cooker Hungarian beef.

Slow Cooker Beef and Broccoli
Print Pin
4 from 1 vote

Slow Cooker Beef and Broccoli

Perfect over warmed cooked rice.
Course Main
Cuisine American
Keyword beef, broccoli, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Servings 8
Calories 395kcal
Author Inspired by a recipe from I Am Homesteader

Equipment

Ingredients

Instructions

  • Add the broth, soy sauce, oil and garlic to your slow cooker. Stir.
  • Add the beef and stir, separating the strips if they try to clump together.
  • Cover and cook on low for 3 hours.
  • Scoop 1/2 cup of the sauce that has accumulated in the slow cooker into a small bowl. Whisk in the corn starch and pour back into the slow cooker.
  • Add the broccoli and stir.
  • Cover and cook another 30 minutes.
  • Serve over cooked rice or noodles.

Notes

You can substitute other tender cuts of meat, just make sure it is sliced thin.

Nutrition

Calories: 395kcal | Carbohydrates: 28g | Protein: 28g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 1901mg | Potassium: 605mg | Fiber: 2g | Sugar: 19g | Vitamin A: 370IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 3mg

Nutritional values are approximate.

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Slow Cooker Hungarian Beef

Cold weather means comfort food and this right here is big-time comfort food. Slow cooker Hungarian beef that’s so tender it falls apart and soooo tasty. I love paprika, and this right here has the right amount of paprika. Nothing fancy, but it hits the spot. Thankfully this recipe makes a nice big batch.

Slow Cooker Hungarian Beef

The Keys To Success

Two things that I think are important about this slow cooker Hungarian beef. First, the sauce. I could seriously drink it up with a straw. It’s really flavorful. Second, sour cream. Don’t be shy with it. That’s just me, but that cool creaminess really pairs great with the meat and in my case, egg noodles.

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Serve this on French bread, topped with a little onion, and served as sandwiches!

Also try my slow cooker beef and broccoli.

Slow Cooker Hungarian Beef
Print Pin
5 from 1 vote

Slow Cooker Hungarian Beef

Cold weather means comfort food and this right here is a big time comfort food. Slow cooker Hungarian beef that’s so tender it falls apart and soooo tasty. I love paprika, and this right here has the right amount of paprika.
Course Main
Cuisine American
Keyword beef, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 366kcal
Author Based on a recipe from The Southern Slow Cooker Bible

Equipment

Ingredients

Instructions

  • Spray your slow cooker with non-stick spray. Add the roast.
  • In a bowl, stir together the onions, paprika, salt, pepper, caraway, garlic, bell pepper and water. Pour over the roast.
  • Cover and cook on low and cook until fall-apart tender, 8-10 hours.
  • Carefully remove the roast to a cutting board and slice or chop as desired. Return to the slow cooker and stir.
  • Serve over noodles, topped with sour cream and garnished with chopped parsley.

Notes

Also great served over cooked rice.

Nutrition

Calories: 366kcal | Carbohydrates: 7g | Protein: 34g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 373mg | Potassium: 765mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2302IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 5mg

Nutritional values are approximate.

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Rouladen and Knödel

I’m very, very biased when it comes to rouladen and knödel. I’m quite sure that my mom’s are the best. I tried to duplicate hers as best I could, and boy, were they ever fantastic, but they still aren’t mom’s. I’m ok with that. Fantastic tender beef stuffed with a mixture of pickles, mustard, bacon and onion. Cooked and then served with a fantastic pan gravy made from the yum-yums left in the pan. The knödel are spatzle-like. Cold mashed potatoes formed into bowls, stuffed with crunchy croutons, simmered in water. Served with more of the gravy from rouladen. Delicious!

Rouladen and Knödel

Thinner Is Better

I used a top round that was already sliced. I pounded it thinner using my trusty meat pounder. Next time I’ll probably opt to pick up a whole top round and slice it myself. That’ll give me a bit more control over how the meat comes out. Even still, the rouladen were sooooo tasty good. For only my second time making rouladen and knödel, I was very happy!

Be Gentle With The Knödels

This was my first time making knödels from scratch. You can find packets of mix in the grocery store that make the process much easier and still come out fantastic. I decided to give making them myself a shot. They are actually very easy to make. My only advice is to be very, very careful removing them from the pot after they’ve simmered. They really, really want to fall apart. Be gentle and slow and they’ll come out great.

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Also try my delicious German classic, warm potato salad.

Rouladen and Knödel
Print Pin
5 from 1 vote

Rouladen and Knödel

I’m very, very biased when it comes to rouladen and knödels. I’m quite sure that my mom’s are the best.
Course Main
Cuisine German
Keyword knodel, rouladen
Prep Time 1 day
Cook Time 2 hours 15 minutes
Total Time 1 day 2 hours 15 minutes
Servings 4 servings
Calories 621kcal
Author Mike

Equipment

Ingredients

For the Rouladen

For the Knödel

Instructions

For the Rouladen

  • Cook the bacon in a large skillet until done but not crispy. Remove and let drain and cool on paper towel.
  • Lay the beef slices out on a flat surface and season well with salt and pepper on both sides.
  • Squirt one side of the meat with the yellow mustard. Don’t be shy with it. Spread out evenly.
  • Divide the onion, pickles and cooked bacon between the meat slices.
  • Roll meat up, securing with toothpicks.
  • Melt butter in a large skillet over medium-high heat.
  • Add the rouladen and brown on all sides. Remove to a plate.
  • Add 2 cups of water to the skillet and stir.
  • Bring to a boil then reduce to a simmer.
  • Add the rouladen back to the skillet. Cover and continue simmering for 1 1/2 hours.
  • Mix together 2 tablespoons of water and the cornstarch until smooth.
  • Remove rouladen.
  • Whisk in the cornstarch mixture until thickened.
  • Whisk in the sour cream until smooth.
  • Return the rouladen to the pan. Carefully remove the toothpicks, coat with the gravy and serve.

For the Knödel

  • Place potatoes in a large pot of boiling salted water.
  • Cook until tender, about 30 minutes.
  • Remove from water and let cool completely then refrigerate overnight.
  • Rice or mash the potatoes and transfer to a large bowl.
  • Add 1 cup of the flour, a pinch or two of salt and the eggs.
  • Mix well and press to form 2″ balls. If the potatoes don’t hold together add a bit more flour.
  • Place 2-3 croutons in the middle of the potato balls and lower into a pot of simmering, salted water. Simmer for 20 minutes.
  • Carefully remove from water using a slotted spoon and serve immediately.

Notes

The potatoes need to be cooked the day before you are preparing the meal so that they set up and get cold.

Nutrition

Calories: 621kcal | Carbohydrates: 85g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 759mg | Potassium: 1198mg | Fiber: 5g | Sugar: 4g | Vitamin A: 452IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 5mg

Nutritional values are approximate.

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Cowboy Pasta

It was a cold windy day. I do mean windy, too. Every time I looked out the window I saw more and more of our neighbor’s Christmas decorations in our yard. That meant it was time for some stick-to-your-ribs comfort food. Nothing fancy, just something to warm me up before I went outside to rescue the inflatable Santa. But not fancy doesn’t mean not flavorful! This cowboy pasta is good tasty stuff. Cheesy shells, super-flavorful beans, tomatoes and chiles, and ground beef all make for a delicious dish. This so hit the spot and made me forget about the weather outside.

Cowboy Pasta

Shake Off Those Winter Blues

This cowboy pasta definitely hit the spot on a cold day. You can choose your heat level (or not) by using spicy (or not) Rotel. I went with the mild. The Ranch beans have such great flavor by themselves, I didn’t want to drown them out by using super-hot Rotel. It’s your call, it’ll be great either way.

Don’t drain your Rotel or your beans before adding them to the mix. You want all those tasty juices. So get them in there!

While I’m on the subject of Ranch-style beans…. I love them. They are the tastiest beans ever. I keep them on hand and often substitute them in dishes that call for ‘regular’ canned beans. Our go-to grocery store doesn’t carry them, but some others do. You might have to look around. You can order them online, too, of course.

Veni, Vidi, Vici

This recipe is great made with ground beef. But you can also use ground chicken. Or Italian sausage! And yes, even meatballs. It’s quite a flexible recipe, so mix it up. If you want to. It’s great as it is of course!

In A (Pasta) Shell

You can also make this dish using boxed mac-and-cheese. Just make it like it says on the box, and add it in!

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Also try my copycat Pizza Hut meaty marinara!

Cowboy Pasta
Print Pin
4.17 from 6 votes

Cowboy Pasta

These cowboy beans definitely hit the spot on a cold day.
Course Main
Cuisine American
Keyword comfort food
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Calories 257kcal

Equipment

Ingredients

Instructions

  • Crumble the beef into a large pot over medium-high heat.
  • Season with salt and pepper and brown until cooked.
  • Drain.
  • Stir in the beans and tomatoes.
  • Reduce heat to medium-low and keep warm while cooking the pasta.
  • Cook the shells & cheese according to the package.
  • Add to the meat mixture and stir.
  • Add more salt and pepper to taste, if desired, and stir.
  • Cook another 5 minutes to heat thoroughly.
  • Serve.

Notes

Serve topped with a little finely shredded cheddar for more delicious cheesiness!

Nutrition

Calories: 257kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 815mg | Potassium: 728mg | Fiber: 5g | Sugar: 7g | Vitamin A: 73IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 4mg

Nutritional values are approximate.

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Mushroom and Onion Baked Potatoes

Loaded baked potatoes are something I’ve had a love affair with ever since my college days. They were a great way to get a cheap, and still delicious, dinner. Yep, I love a baked potato as a meal. I don’t need anything else. These mushroom and onion baked potatoes are great as either a main dish or a side. They aren’t shy on the mushrooms. You won’t go searching for them. You’re going to get plenty in each and every bite. Cooked perfectly, this is a favorite potato of mine!

Mushroom and Onion Baked Potatoes

Topped With Goodness!

The bigger the potatoes you use for your mushroom and onion baked potatoes, the more of the yummy mushroom and onion mixture you can pack inside. But, on the off chance you end up with leftover stuffing, you cannot go wrong with using it as a topping for grilled burgers. It’s fantastic on burgers. And it’s great in omelets too! So make extra, you’ll love it!

If it’s not obvious, these are not called ‘baked potatoes with mushrooms and onions’. The toppings get top billing because there’s lots of them. You really want these potatoes piled high. Eating these is an event, not an afterthought. If you’re serving these to others, you want to hear an ‘oooooh! wow!’ when you bring them out. That’s the idea at least!

Kick It

If you want a bit of spiciness to your bakers, just add a few good tablespoons of pickled jalapenos. The heat is a nice contrast to the savory mushrooms and onions. If you don’t want to be that bold, skip them and use shredded pepper jack cheese instead. It won’t be an overwhelming heat, but noticeable!

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Whether you cook your potatoes in the oven or on a grill, potato nails help ensure they cook nice and evenly! And they look kinda cool too!

Also try my cheesy broccoli baked potatoes.

Mushroom and Onion Baked Potatoes
Print Pin
5 from 1 vote

Mushroom and Onion Baked Potatoes

Make extra mushroom mixture for topping burgers!
Course Main or Side
Cuisine American
Keyword baked, potatoes
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 360kcal
Author Inspired by a recipe from Small Town Woman

Equipment

Ingredients

For the potatoes

For the mushroom mixture

Instructions

For the potatoes

  • Preheat oven to 400 F
  • Pierce each potato 4 times with a sharp knife.
  • Brush potatoes with oil.
  • Sprinkle some salt onto a plate and roll the potatoes in the salt.
  • Place potatoes directly on the oven center rack. You might want to put a baking sheet lined with foil beneath them to catch any drippings.
  • Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
  • When ready to serve, poke the tops of the potatoes with a fork in cross pattern (i.e. from edge-to-edge and top-to-bottom). Pretend you are tracing the lines you would make if cutting the potatoes with a knife. Then, grab the potatoes from the ends and squeeze. The potatoes will open up perfectly. Fluff with the fork before adding the mushroom mixture.
  • Top with cheese if desired.
  • Place the potatoes under the broiler for a minute or two if you want to melt and toast the cheese.

For the mushroom mixture

  • Melt butter in a large skillet over medium-high heat.
  • Stir in the Worcestershire sauce.
  • Add the mushrooms and cook until they start to soften, about 5 minutes, stirring gently on occasion.
  • Add the onions and stir.
  • Cook another 5 minutes, stirring gently on occasion, until the onions are just softened.
  • Reduce heat to low.
  • Add the garlic and season with salt and pepper, to taste.
  • Stir and cook another 2-3 minutes or until the garlic is cooked.
  • Remove from heat until ready to use.

Notes

The mushroom and onion mixture is also great on hamburgers!

Nutrition

Calories: 360kcal | Carbohydrates: 80g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 2090mg | Fiber: 7g | Sugar: 10g | Vitamin A: 30IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 4mg

Nutritional values are approximate.

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