Hamburg Pot-Pie

1 lb. ground beef

1 small onion, chopped

2 small potatoes, diced

1 large carrot, diced

1 10.5 oz can turkey gravy

1 pkg. refrigerated roll-out puff pastry

Salt &Pepper to taste

Boil carrots and potatoes until fork tender.

Brown ground beef with onion. 

Add gravy to beef mixture and simmer for 3 minutes.

Add potatoes, carrots, salt and pepper to taste. 

Pour mixture into a 9 x 11 casserole dish.

Top with pastry dough (cut and arrange to cover mixture).

Bake at 425’ until brown and bubbling.

Variations: Out of Turkey gravy? Use any creamed soup.  I use Cream of Chicken soup for just about everything!  Just thin it out with a little milk (approx. 1/4 cup). Don’t have any puff pastry handy? Top with any refrigerated dough product:  biscuits, refrigerated pie crust, pizza dough, crescent rolls, etc. Not in the mood to peel and chop onions, carrots and potatoes? Add 2 cups of your favorite frozen veggies and call it a day.  (We all know this is how I get dinner on the table...)

Classic Beef Stew

1 lb. Stew Beef, cut into 1” pieces

3 Tbsp. flour

3 Tbsp. olive oil

2 medium onions

3 cloves garlic, minced

4 cups water

4 beef bouillon cubes

3 large carrots, cut into ¼” pieces

2 large russet potatoes, cut into 1” pieces

3 celery stalks, cut into ¼” pieces

¾ cup frozen green beans, cut

1 Tbsp. water

1 Tbsp. cornstarch

1 Tbsp. parsley flakes

Pat beef dry.  Coat with flour.  Heat oil in large pot.  Brown beef for approximately 5 minutes, or until no longer pink on the outside.  Add onion and cook for 2 minutes.  Add garlic and cook for 1 minute.

Add water and bouillon to pot.  Bring to a boil.  Reduce heat and simmer for 1 ½ - 2 hours, until meat is tender. 

Add remaining vegetables and parsley and simmer until vegetables are tender.

In a small bowl, mix water and cornstarch until smooth.  Add to stew and bring to a boil for 1 minute.  Remove from heat.

Serve with crusty French bread for dipping.

Want the more realistic Lazy Wife way??

Throw everything, except the 3 Tbsp. cornstarch and water, into the pot and simmer on low for 3 hours, or until tender. Add cornstarch mixture, boil 1 minute & serve. 

Or put it all in a crock pot before leaving for work.  Set it on low for approximately 6 – 8 hours.  By the time you get home, the meal is ready to enjoy!

Fiery-Hole Turkey Chili

Ok, I didn't name this dish; my darling family did, and it is one of their favorites... Enjoy!

1 lb. ground turkey

1 14.5 oz can diced tomatoes

1 Tbsp. dehydrated onion
1 Tbsp. +/- salt
1 Tbsp. parsley flakes
1 tsp. Allspice
1/2 c. +/- hot sauce
(I like Frank's)*

In a 3 qt. saucepan brown turkey; add diced tomatoes, dehydrated onion, salt, parsley, and allspice. Simmer 10 minutes.  Add hot sauce; simmer additional 5 - 10 minutes.

To serve:  Ladle into soup bowls.  Top with shredded cheddar cheese and a dollop of sour cream.

* Start off slow with the hot sauce.  We like things hot n'spicy here.  Start with 1/4 cup and add from there. 
Remember: A little goes a long way.

Tortellini & Tomato Soup

1 Tbsp. butter or margarine
1/2 lb. ground beef or ground sausage
1 small onion, diced
8 cups water
1 Tbsp. Salt +/-
1 tsp. fresh ground pepper +/-
1 lb. frozen cheese tortellini
1 6 oz. can tomato paste
1 Tbsp. sugar
1 Tbsp. parsley flakes

Melt butter in large pot.  Saute onion 3 - 5 minutes.  Add beef; brown.  Drain.  Add water; bring to boil. Add pasta and return to boil.  Cook approximately 7 - 10 minutes or until tortellini rise to the surface.  Reduce heat to low.  Add salt, pepper, and parsley flakes.  Stir in tomato paste and sugar.  Stir gently until well blended.  Remove from heat.
Ladle into soup bowls and top with grated Parmesan cheese.  Serve with bread sticks.

Chourico & Peppers Stuffed Peppers

4 large green peppers (or red, or yellow, or orange...)
1/2 lb. ground beef
1/2 lb. ground chourico
1/2 c. white rice, uncooked
1 small onion, diced
1 tsp. minced garlic
1 tsp. salt
1 tsp. fresh ground pepper
1 14.5 oz can diced tomatoes

Cut tops off of peppers; put tops aside.  Clean out inside of peppers, removing seeds.  Remove stems from pepper tops; dice remaining green pepper.
In a large bowl combine ground beef, chourico, rice, garlic, salt, pepper, onion and green pepper until blended.  Do not over-mix.
Stuff each pepper with mixture.  Stand peppers in a large pot.  Pour can of diced tomatoes, including juice, over the top of each pepper.  Add 1 - 2 cans of water (depth of water in pan should be about 1").  Bring to a boil; lower heat and simmer, covered, for approximately 1 hour 15 minutes, or until rice is cooked through.
To serve:  Place one pepper in a soup bowl; spoon broth over top.  Serve with some crusty, homemade French bread.  Yeah, that's right... I said homemade.  Hey, some days are lazier than others...

Baked Penne with Meat Sauce

1 lb. Penne (or Ziti)

1 lb. Ground Beef

1 14.5 oz can Diced Tomatoes with Garlic & Onion 

1 26 oz. can Roasted Garlic & Onion Pasta Sauce

2 lbs. Ricotta Cheese

2 cups Shredded Mozzarella Cheese

1 Egg

1 tsp. Nutmeg

1 Tbsp. Parsley Flakes
1 tsp. Salt
1 tsp. Black Pepper
1/2 cup Parmesan cheese

Cook pasta al dente; drain.
Pour pasta into a 10 x 14 baking dish.  Pour in pasta sauce; stir to coat pasta.
In a large skillet, brown beef; drain fat.  Add diced tomatoes, 1/2 tsp. of each salt and pepper; remove from heat.

In a large bowl, combine ricotta cheese, egg, 1 cup of mozzarella cheese, nutmeg, parsley flakes and 1/2 tsp. each of salt and pepper.

Spread evenly on top of pasta.  Sprinkle with Parmesan cheese.

Pour meat sauce on top of cheese layer.

Top with remaining cup of Mozzarella cheese.

Bake at 350' approximately 45 minutes, until mixture is bubbly.

Remove from oven; let sit for 20 minutes then enjoy!

Tip:  Make this recipe in two smaller pans...

Freeze one for a quick dinner at a later date.

Super-Crispy Chicken Wings

Hey, I'm not afraid to fry...

2 lbs. Chicken wings & drumettes

Milk

1 cup Flour

1 Tbsp. Salt

1 Tbsp. Cayenne Pepper

1 Tsp. Ground Black Pepper

1 Tsp. Baking Powder

Vegetable oil

Place chicken in a baking dish and add enough milk to cover.  Soak for 1 hour in the refrigerator.
In a large (gallon size) sealable bag, add flour, salt, cayenne and black pepper, and baking powder.  Shake vigorously to be sure that all of the chicken gets coated.  (Depending on the size of the chicken wings, you may need to do this in two batches).  Place chicken on a plate, shaking off any excess flour.
In a large cast-iron skillet, pour enough oil so that it is approx. 1/2" deep.  Heat on high until ready for frying. (To test this, drop one small cube of bread into pan.  If the oil is ready, the bread should brown immediately).  Carefully place one piece of chicken at a time in skillet.  Do not overcrowd the pan.  Fry until nice and brown on one side; turn and brown other side.  You may need to turn the chicken a few times to get it nice and dark.  Transfer to plate; blot with paper towels.  Serve with some Ranch dipping sauce.