Beef Salami

We recently had a substantial amount of local beef delivered to our home. One of my colleagues owns a beef ranch and I decided to try the product that so many often rave about.  The delivery came with a selection of cuts including various roasts, steaks, and ground beef.  As I looked at all of the individually wrapped beef packages, I was reminded of a recipe that I first spotted in a community cookbook that I’m fond of.  It’s an ole’ time recipe for homemade beef salami and the ingredients are few and common.  I substituted Lawry’s seasoning salt for the “tender quick salt” just because I didn’t have any on hand.  The beef salami turned out just fine.





As the holiday weekend approaches, I thought this might be a fun recipe to try as I’m often assembling plates of appetizers when friends stop by and the kids open the fridge constantly looking for something to munch on.







Cheeseburger Soup

Years ago, when our children were little, we used to hold an annual fall party for family and friends on our beautiful wooded lot.  We’d elaborately decorate the barn and yard with hay bales and pumpkins, colored lights and corn stalks.  I’d cook large pots of soup, chili, baked beans and bratwurst.  A dessert table always displayed an abundance of tasty autumn treats to satisfy all of the guests.  This cheeseburger soup was always a staple recipe made for the festive backyard party. I would double or triple the ingredients and separate the batch to freeze a portion in serving sized containers.  This way, we had a supply on hand to enjoy during the cool autumn and winter months. 

Cheeseburger Soup

2 pound ground beef
1 cup diced  onion

1 cup diced carrots

1 cup diced celery

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried parsley flakes

4 tablespoons butter, divided

6 cups chicken broth  (I use chicken soup base mixed with water, as directed on package)

5 cups diced peeled potatoes

1/4 cup flour

4 cups (16 ounces) process cheese (Velveeta), cubed

2 cups milk

1 1/2 teaspoon salt 

1 teaspoon pepper 

In a large soup pot, brown beef; drain and set aside. In the same pot, sauté the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small saucepan, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. 

Tip: I make my own croutons to top the soup.  Just cube a few slices of day old bread or leftover buns and sprinkle them with oil, garlic powder and salt (to taste).  Bake in a 350 degree oven for 12-15 minutes or until crispy and golden brown.  Cool; store in an airtight container.

Chilly Weather Chili

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The past few days, I’ve been thinking of those living in New York that have been hit with an unimaginable amount of snow. While many in the Midwest might feel the need to complain about the bitter cold (late fall) temperatures, in comparison, we’ve certainly got nothing to complain about.
As the cold winds begin to blow down the length of Lake Michigan, I often turn my attention to chilly weather recipes that seem to comfort us as we make our way through a season of bitter cold and snow.
This Chilly Weather Chili recipe fits the bill as the spicy notes bring their own kind of warmth to the tummy. The recipe makes a nice sized pot of goodness that can be easily scooped into serving sized containers and kept frozen for a quick future meal.

Chilly Weather Chili

3 lbs lean ground beef
1 (29 ounce) cans tomato sauce
1 (29 ounce) cans kidney beans ( with liquid)
1 (29 ounce) cans pinto beans ( with liquid)
1 medium onion, diced
1/2 cup diced green chili pepper
1/2 cup diced celery
3 or 4 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

In a large (thick bottomed) pot , cook ground beef over medium heat until no longer pink; drain. Combine beef with the remaining ingredients, and bring to a simmer over low heat. Continue to cook while stirring every 15 minutes, for 2 to 3 hours.

Slow Cooker Corned Beef

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While St. Patrick’s Day is long past and Easter is just around the corner, I recently searched the freezer to see what kind of inventory I had available in the way of meat products for the coming holiday. (I often have a supply of ground beef, ham, pork, or prime rib roast left from thrifty bulk purchases when I find a great deal at the supermarket.) To my surprise, I had several corned beef roasts set on the top shelf. I quickly remembered that I had bought a boat load of corned beef around St. Patrick’s Day because the price was too good to pass up. Five roasted were neatly stacked in the freezer so I put one in the fridge to thaw for Monday’s dinner.
Before I headed to work on Monday morning, I lined the bottom of my crockpot with potatoes, carrots, and onions, then laid the roast among the vegetables.

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I sprinkled the seasoning packet over the corned beef and poured in some water and a half can of beer before shutting the lid and setting the dial to low.

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I arrived home to the delicious aroma of the complete dinner. There is nothing quite so wonderful as having dinner ready when walking in the door after a long day at work. I have quite a few recipes to successfully cook corned beef. I often bake it or boil it, but this is one of my favorites…very little time or effort produce a magnificent meal. If you like Reuben sandwiches, add thousand island dressing and sour kraut to some toasted rye bread and you have quite a sandwich.

Slow Cooker Corned Beef

2 1/2 cups baby carrots
3 potatoes, diced
1 onion, peeled and rough cut
4 cups water
1 (4-5 pound) corned beef brisket with spice packet
6 ounces beer

Place the carrots, potatoes, and onion into the bottom of a slow cooker. Place the brisket on top of the vegetables. Pour the water and beer over the brisket. Sprinkle on the spices packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. Cool slightly before cutting into thin slices.

Our Award-Winning Chili

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Award Winning Chili and Creamy Cornbread Muffins, a wonderful dinner combination for these sub-zero Midwestern temperatures.

Several years ago, (2005 to be exact) our small town’s Chamber of Commerce hosted a chili cook-off. It was held in a lovely park located in the town square on a crisp fall day. On the west side of the park, the usual hustle and bustle of the Saturday morning farmer’s market was in full swing. Tables and chairs were set up around the beautiful gazebo located in the center of the park. And all of the chili cook-off competitors situated their booths around the gazebo.
I had read about the cook-off in the local paper and thought that entering the competition would be a great way to spend a beautiful fall day with the family and to see how my chili would fare against the others. I had been serving this recipe for years and friends and family seemed to love it.
The morning of the cook-off, we got up early, packed up the car with chili fixings and decorations for our booth. I was intent on winning the trophy for the best chili and the sportsmanship award, given to the most neighborly participant that had gone the extra yard to create a festive looking booth. I have an embroidery machine so I had embroidered custom attire for the day. I had purchased a few yards of cotton fabric to make chef hats and simple pants for the kids. We all wore matching embroidered sweatshirts to show off our family name. The kids were young and eager to help. They were excited about the festivities for the day.
I have fond memories of this day as we did indeed win top prize in both categories. From then on, this has been the recipe that I turn to when making a big pot of chili during the fall and winter months. It’s actually a very simple recipe full of flavor and warmth.
I must say, the weather these past several weeks has been brutal. I have been scouring my recipes to provide hearty meals for the family. It seems we are constantly out shoveling snow, heading off to work or school and returning home only to find that the snow needs to be tended to again. This chili recipe really hits the spot during the cold winter months in the Midwest.

Our Award-Winning Chili

5 slices of bacon
2 onions, chopped
3 cloves garlic, minced
1 pound ground chuck
3/4 pound beef sirloin, cubed
1 (14.5 ounce) can diced tomatoes
1 (12 fluid ounce) can or bottle beer
1 cup brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa powder
1/2 teaspoon cinnamon
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon salt
3 (15 ounce) cans kidney beans

In a large pot over medium heat, cook bacon until crisp. Remove to paper towels. Cook onions, garlic, ground chuck and sirloin cubes in bacon drippings until brown; drain. Crumble cooled bacon and return to pot.
Mix in the remaining ingredients and bring to a boil. Reduce heat to low, and simmer for 1 1/2 hours.

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Moist and Tender Prime Rib

As tradition would have it, one of our favorite holiday meals includes prime rib. Tonight, my family and I will be enjoying a night out on the town in downtown Chicago. We are going to one of our favorite restaurants, Lawry’s Prime Rib. While I will be pampered tonight, I usually make my own version of this delicious roast. I have reblogged my recipe for those that might be preparing a Holiday feast this week. Happy holidays to all.

Simply Made Kitchen and Crafts

Prime Rib

Prime rib is one of my favorite dishes to prepare for special occasions. Recently, I hosted my extended family for Thanksgiving. Family members traveled in from neighboring states to celebrate the holiday. After an early breakfast, I asked my neice to join me in the kitchen to prepare the prime rib. She is such an adorable kitchen helper…always willing to take on any task and eager to learn. It warms my heart as I watch her run to the kitchen drawer to find my handmade aprons. There she carefully ties the apron strings around her slim little waist. When we first started cooking together, I would hike up the apron and fold a crease in it to shorten the length to match her 1st grade height. I’d scoot a stool over to the countertop so that she could follow along as we cooked together. These days, she’s older and wiser…she…

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Homemade Spicy Italian Meatballs

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In our house, we traditionally try to have some sort of pasta dish the day before a swim meet. Today, when I asked my swimmers what they would like for dinner, all agreed that rigatoni and meatballs would fit the bill.
I am not a fan of store bought or pre-packaged frozen meatballs. It seems the amount of salt that is dumped into the processed recipe is usually quite overwhelming. I have yet to find a frozen, pre-packaged meatball that appeals to me.
The recipe that follows is tender and flavorful. The sodium level is certainly not over powering and the addition of crushed red pepper and hot sauce make these meatballs a bit spicy. I add a sprinkle of sugar to my tomato sauce to cut the acid in the tomatoes and the combination of slightly sweet against slightly spicy is quite pleasing.

Homemade Spicy Italian Meatballs

2 lbs. lean ground beef
1 teaspoon kosher salt
1 medium onion, finely chopped
1 teaspoon garlic powder
2 teaspoons dried Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 tablespoons Worcestershire sauce
1/2 cup milk
2-3 dashes hot sauce
1/2 cup Parmesan cheese
2 slices of bread, processed into bread crumbs or 1 cup bread crumbs

In a large bowl, combine all ingredients until just mixed together. With a 1 1/2″ ice cream scoop, gather mixture into a ball and carefully release onto a large jelly roll pan. Bake 400 degrees for 18-25 minutes or until center is no longer pink. Blot each meatball on paper towel. Serve with your favorite sauce over rice or pasta.

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