The BEST Lasagna!

Yes, the best.  At least as far as my family is concerned!  
And believe me, I messed around with many, many different variations of ingredients until I came up with what I considered the best I'd ever tasted, and I have made lasagna this way for the past decade now.  It's seriously ah-mazing.  Just one taste, and you'll forever be addicted to it's fabulousness.  

Fabulousness is my new word.  You know it's cool.  Don't judge.  

Now you can use shredded mozzarella on top instead of the sliced uber-fresh stuff - but I personally love the look it gives this dish.  

I also choose to use the cheater lasagna noodles - you know the kind....  You don't have to boil 'em beforehand.  But, that just comes from pure laziness.  I hate boiling lasagna noodles.  Of course, if you're not as lazy as me - by all means, boil you some lasagna noodles.  I applaud your enthusiasm.

The BEST Lasagna (The Mrs says so!)

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Ingredients:

• 1 pound ground chuck
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 tablespoons Italian seasoning
• 1/4 cup brown sugar
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper
• 1 29oz can diced tomatoes
• 2 (6oz) cans tomato paste
• 2 (8oz) cans sauce
• 12 no-boil lasagna noodles (or 9 of the longer ones you have to boil - already cooked)
• 2 eggs, beaten
• 28oz container of ricotta cheese
• 1 cup shredded Parmesan cheese, plus extra for sprinkling
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1 pound shredded mozzarella cheese
• 12 slices fresh mozzarella cheese

Instructions:
In a skillet over medium heat, brown the ground beef, onion, & garlic.  Drain the fat.  Mix in the Italian seasoning, brown sugar, 1.5 teaspoons of salt, diced tomatoes, tomato paste, & tomato sauce.  Simmer for 45 minutes, stirring occasionally.
Preheat your oven to 375 degrees.  
In a medium bowl, mix together the eggs, ricotta, Parmesan cheese, Italian seasoning, & 1 teaspoon salt.  Spoon some sauce in the bottom of a 9x13 baking dish, enough to cover the bottom of the dish. Layer 1/3 of the lasagna noodles over the sauce.  Cover the noodles with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese, & 1/3 of the sauce.  Repeat.  Top with the remaining noodles & sauce.  Sprinkle with shredded Parmesan cheese & *8 slices of fresh mozzarella.  Bake in preheated oven for 40-45 minutes.  Let stand 10 minutes before serving.
*can sub 8 slices of fresh mozzarella cheese with an additional 1/2 cup shredded mozzarella.



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Chicken Fried Steak with White Gravy

Here in the South, we definitely love our fried food.  Fried chicken, fried squash, fried okra - I mean, can you blame us? At the top of that list of favorite fried foods sits Chicken Fried Steak smothered in white country gravy.  Add you a side of mashed taters - also smothered in gravy, along with a buttermilk biscuit to sop up whatever gravy is left on your plate - and you've got a plate straight outta foodie heaven.
Wow, I sure said gravy a lot there.  I like gravy.  A lot.  It's hereditary, so blame my mama.  (Sorry Mama)

This chicken fried steak of mine has the perfect amount of crispy breading, and the steak itself is super tender.  Then the gravy - oh the gravy.  You'll be licking the bowl the gravy is served in, trust me.  
Now, make sure you serve this classic southern dish with another classic piece of the South - my Mama's buttermilk biscuits.  If you ain't tried them yet, well you best do so because you have never tried a better biscuit than hers.  Even if you've never been able to make a good biscuit, you can make my Mama's.  
And, don't forget Great Granny Brown's mashed taters.

Chicken Fried Steak with White Gravy

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Ingredients:

• 4 1/2 pound cube steaks
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1.5 cups buttermilk
• 1 egg
• 2 tablespoons hot sauce
• 2 tablespoons garlic powder
• 3 cups vegetable shortening, for frying
• 
  
• 1/4 cup all purpose flour
• 4 cups milk
• salt & pepper to taste

Instructions:
Place 2 cups of flour into a shallow bowl, or pie plate.  Stir stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, hot sauce, & garlic powder.  Dredge each steak first in the flour, and then in the batter, and again in the flour.  Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet.  Fry the steaks until evenly golden brown - about 3-5 minutes per side.  Place the fried steaks on a plate with paper towels to drain.  Drain the fat from the skillet reserving 1/4 cup of the oil and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil.  Whisk the remaining flour into the oil.  Scrape the bottom of the pan with a spatula to release the solids into the gravy.  Stir in the milk, raise the heat to medium, and bring the gravy to a simmer; cook until thick, about 7 minutes or so.  Season to taste with salt & pepper.  Spoon the gravy over the steaks to serve.


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{Not Your Typical} Walking Tacos

Once August & September hits - it begins camping season for us.  The temperatures are beginning to get much milder, and the weather is usually perfect.  Sometimes we head out to an actual destination, while other times - we just pop up a tent in the backyard.  Backyard campouts are fun too!  
One of my favorite things about the camping is the food. S'mores, hot dogs, anything cooked in a cast iron skillet - I love it all.  Another one of my favorites are Walking Tacos. But I make mine a little different than the typical recipe.  I don't use taco seasoning, and instead I use fresh ingredients - and the flavor that you end up with because of it is unbeatable.  When Life Around Home asked me to send over a lightened up camping recipe, I just knew that my walking tacos were the ticket.  

They are super fun to make, and to eat.  The kids just go crazy over them! Oh heck, who am I kidding - I go crazy over these too!!
And, you certainly don't have to wait for a campout to enjoy these.  Make them up any time.  They'd even be a really fun lunch option for when you or your kids brown bag it.

{Not Your Typical} Walking Tacos

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Scroll down for the printable recipe card, courtesy of Life Around Home

Ingredients:

• 6-8 - 1oz snack packs of baked cheese flavored tortilla chips (like baked doritos)
• 3/4 pound pound ground sirloin (ground turkey or chicken can also be used)
• 1/2 cup diced red onion
• 1 jalapeno, seeds removed & minced (optional)
• 1 teaspoon garlic powder
• 1 tablespoon chili powder
• salt & pepper to taste
• 3/4 cup black bean & corn salsa
• optional toppings of your choice, such as shredded cheese, shredded lettuce, cilantro, chopped tomatoes, etc

Instructions:

For the prep before camping trip:

In a skillet, start browning the ground meat.  Stir in the onions, jalapeno (if using), garlic powder, chili powder, salt & pepper. Cook until the meat is cooked through and the onions are translucent.  Drain any grease that has come off the meat.  Stir in the black bean & corn salsa.  Allow to cool, and then transfer to a plastic container or wrap the mixture in a large piece of heavy duty aluminum foil.  Chill in a cooler until ready to eat at the camp site.

For the camp site:

Warm the meat mixture in a cast iron skillet, or if using a tinfoil packet - warm over the campfire.  (The mixture can also be served cold, but is better warmed) Evenly distribute the mixture in between the snack size tortilla chip packs, crimp the edges, and give each pack a good shake.  Top with any toppings you desire & eat straight from the bag.  

***Remember, you can make these ANY TIME - not just for camping!!***

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Steak n' Tater Kabobs

When you think about what a man likes to eat - steak & potatoes....or steak n taters where I'm from....always comes to mind.  So, on Father's Day - let's give Dad what he really wants.  These kabobs are so good though, you won't want to limit them just to Father's Day!

Click here for the printable recipe card designed by Life Around Home.

Steak n' Tater Kabobs 

printable button at bottom of post

(Serves 4-6)

created by Mrs Happy Homemaker for Life Around Home

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Ingredients:

• 1 pound sirloin steak, cut into 1 inch cubes
• 4 large potatoes, skin on - chopped into large chunks
• 2 medium onions, cut in half - and layers seperated
• 3/4 cup steak sauce
• 1/4 cup Worcestershire sauce
• 2 teaspoons minced garlic
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 cup water
• wooden skewers, soaked for 30 minutes in water

Instructions:

In a medium bowl, whisk together the steak sauce, Worcestershire sauce, garlic, onion powder, & black pepper.  Set aside.  Mix the potato chunks with the water in a medium sized dish, cover with vented plastic wrap, and cook for 6 minutes in the microwave.  Drain the water, & set the potatoes to the side to cool enough to handle. Thread the skewer through the kabob components as so:  First a steak cube, then an onion layer, a potato, another onion layer, & finishing off with another steak cube.  Do this until all the steak & potatoes have been used.  Brush the entire kabob with the sauce mixture.  Grill on med-high heat for 5 minutes.  Turn; and cook for an additional 3-5 minutes - basting with the remaining sauce. 

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Burgers with Cilantro Garlic Sauce

Grilling out burgers is a staple for the warmer months of the year.  It's like the theme for summer!  However, they aren't always so good for our waistlines.  
If you're using a leaner cut of meat, the burger itself isn't really all that bad for you.  Everything that you dress that burger with is what really adds up.  But, you don't want just a plain burger either.  After all, that's not a burger - that's a hamburger steak! (which are also really good)
So, my mission this time for Life Around Home was to come up with a delicious burger that you wouldn't feel guilty about indulging in.  Not trying to toot my own horn over here but boy, did I come up with a doozy!  

The flavors in this dish combine beautifully - and you don't miss any of the not so good for you condiments & other additions that we usually pile on.  Pair this up with my Baked Chipotle Sweet Potato Fries, and you have one spectacular meal that's pretty good for you too!

Burgers with Cilantro Garlic SauceCreated by Mrs Happy Homemaker for Life Around HomeClick here for the printable recipe card

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Ingredients:

• 1 pound lean ground beef (turkey or chicken can also be used)
• 4 teaspoons minced garlic, divided
• 2 tablespoons chili powder
• 3 tablespoons Worcestershire sauce
• 1 cup Greek yogurt
• 1 cup chopped cilantro
• salt & pepper to taste
• whole wheat sandwich thins (like a thin hamburger bun, in the bread section)
• olive oil to taste (optional)
• 1 tomato, thinly sliced

Instructions:
In a medium sized bowl, combine the Greek yogurt, cilantro, & 2 teaspoons minced garlic. Set aside.
In a large bowl, combine the ground beef, 2 teaspoons of the minced garlic, chili powder, & Worcestershire sauce.  Form into patties.  Sprinkle with salt & pepper to taste.  Grill on medium heat for about 8 minutes on each side - or until desired doneness.
Drizzle the sandwich thins with a little olive oil & grill on each side for a couple of minutes.  (This step is optional)
Spread a tablespoon of the yogurt sauce on the inside of the bottom bun.  Top with a tomato slice & the burger.  Spread another tablespoon of sauce on the top half of the bun, and top the burger with it.  Serve with additional chopped cilantro to garnish, if desired.



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Cheeseburger & Fries Casserole

As far as one dish meals go, they are the staple of so many tables.  Great for a busy night, with little prep & clean-up involved - these hearty casseroles are a mom (or dad!) must.  
Unfortunately, you can get tired of the same ol' casserole & need a little change-up in the mix.  Now, stir the idea of a cheeseburger and some fries in, and you have one cravable meal that your family will look forward to.

This one can even be made ahead & frozen. Just prepare it as written up until the baking step. Make sure your fries never unthaw. Cover with foil, & freeze for up to 3 months.

When you serve it, a cute idea is to arrange little bowls of different burger toppings on the table.  Then, you can have a little 'burger bar' & everyone can do up their cheeseburger the way that they want.

Cheeseburger & Fries Casserole

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Ingredients:

• 1.5 pounds lean ground beef
• 3/4 cup diced onion
• 4 cloves garlic, minced
• 1 (14.5oz) can diced tomatoes
• 1 (6oz) can tomato paste
• 1 (10.75oz) can cheddar cheese soup
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 4 cups french fried shoestring potatoes
• 1 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• Assorted toppers (ketchup, pickles, mustard, chopped fresh tomato, etc)

Instructions:
Preheat oven to 350 degrees. 
In a large skillet, cook ground beef, onion, & garlic over medium heat until the beef is cooked.  Drain off fat.  Stir in undrained tomatoes & tomato paste.  Bring up to a boil, then reduce heat.  Simmer, uncovered, for 5 minutes.
Spoon mixture into the bottom of an ungreased 2 quart rectangular baking dish.  In a bowl, stir together the sour cream, soup, & shredded cheddar cheese.  Spread over meat mixture in baking dish.  Evenly distribute the french fries over the very top.  Sprinkle with seasoning salt & pepper.  
Bake, uncovered, for 45 minutes or until heated through & fries are golden. Serve with toppers, if desired.




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TGI Fridays Jack Daniels Sauce

Years ago, my family and I lived in an apartment community that was right beside of TGI Fridays, and whenever we ate out - that is usually where we went.  You would think it was the convenience that kept us going back, but that thinking would be wrong.  It was the Jack Daniels sauce that they carried at that time.  If you have ever tried it, then you know exactly what I mean - and you will be so eager to try this recipe.  If you haven't tried it, then this is something that you must do.  This stuff is ah-mazing - and this recipe tastes spot on to what they serve in the restaurant.  

Here, I served it on wings.  But, don't limit yourself.  This is good on anything. Chicken of all shapes and forms, fish, shrimp, steak, roast - heck, I bet it would even be good on a hot dog.  It's that kinda good.

TGI Fridays Jack Daniels Grill Glazeadapted from Todd Wilbur's Top Secret Recipes

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Ingredients:

• 1 head of garlic
• 1 tablespoon olive oil
• 2/3 cup water
• 1 cup pineapple juice
• 1/4 cup teriyaki sauce
• 1 tablespoon soy sauce
• 1 1/3 cup dark brown sugar
• 3 tablespoons lemon juice
• 3 heaping tablespoons minced white onion
• 1 tablespoon Jack Daniels whiskey
• 1 heaping tablespoon crushed pineapple
• 1/4 teaspoon cayenne pepper

Instructions:
Cut about 1/2 inch off the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into small casserole dish or baking pan, drizzle olive oil over it, and cover with foil. Bake in a preheated 325 degree oven for 1 hour. Remove the garlic and let it cool until you can handle it.
Combine water, pineapple juice, teriyaki sauce, soy sauce, brown sugar, & cayenne pepper in a medium saucepan over medium high heat. Stir occasionally until mixture boils. Reduce heat until mixture is just simmering.
Squeeze the sides of the heat of garlic until the roasted garlic is squeezed out. Add remaining ingredients to the pan and stir.
Let mixture simmer for 50 minutes, or until sauce has reduced by half and is thick and syrupy. Make sure it doesn't boil over.
*Makes one cup of glaze

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Philly Cheesesteak Pizza

A few days ago, I shared my foolproof recipe for Eye of Round Roast.  I like to choose a big roast when making it for the simple fact that I have leftovers. Those leftovers are the key to my Philly Cheesesteak Pizza.  Who doesn't love the cook once, eat twice principal?

There really isn't an exact recipe to this - more like a little of this and a little of that kind of method.  

Philly Cheesesteak Pizza

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Ingredients:

• leftover eye of round roast, or any other beef roast
• cheese
• sauteed onions & garlic - you can add bell peppers and mushrooms too if you want
• jarred alfredo sauce
• pre-baked pizza crust

Instructions:
Saute whatever veggies you want & set aside.
Using a food processor or blender, shred up the leftover roast into small bits.

Spoon a little alfredo sauce onto a prepared pizza crust.  Top with the roast, sauteed veggies, & cheese.  This go round, I used onions and garlic for the veggies - and on one pizza I used pepperjack & on another I used parmesan, mozzarella & torn strips of provolone.

Bake at 400 degrees for 10-12 minutes.

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