Cheesy Meatball & Shells Casserole

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Angus beef meatballs and shell shaped pasta are baked in a rich cheese sauce for an epic flavor mash up. Cheesy Meatball & Shells Casserole is a whole new take on meatballs and pasta, and a dinnertime dream come true.

Cheesy Meatball & Shells Casserole

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Cheeseburger Quesadillas

Love cheeseburgers? Love quesadillas? Then you’re going to love their beautiful, yummy union in this quick and easy recipe. That juicy, cheesy burger you’ve been craving is now sandwiched in between two layers of crisp, golden tortillas. Cheeseburger Quesadillas are delectable, dip-able hybrid you’re going to want again and again.

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Cheeseburger Stuffed French Bread

 Looking for a recipe to feed a crowd? One that’s equally hearty and frugal to boot? Cheeseburger Stuffed French Bread sandwiches are the perfect thing. To give a fun new twist to an old classic party staple, we’ve deconstructed and reassembled the bacon cheeseburger. I never thought a cheeseburger could really be improved upon using traditional toppings and ingredients, but one bite of this will blow anyone away. 

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Steak & Guinness Pie

This is the second of this year’s recipe trilogy in honor of Saint Patrick’s day. Guinness got just about everything right with their traditional stout, but one thing my father never told me as he slowly sipped it from an ice cold mug, is that it could be so much more than just a relaxing night cap. Last year we introduced you to our Guinness beef stew. This year we built on that idea and decided to put it in possibly the best dinner pie of all time. Steak and Guinness Pie is rich, it’s hearty, and embraces one of the tastiest Irish dinners of all time. Merging a beef pot pie with the tenderizing and fortifying flavors of Guinness stout is pure genius.

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‘Knock Your Socks Off’ Tailgate Burgers

Rich, Creamy Mushroom Sauce. Pepper Jack Cheese. Juicy Hamburger. Soft, Fresh Pretzel Bun.

Are you drooling yet? It’s ok, your secret’s safe with me. These burgers, with their amazing mushroom awesome-sauce deserve nothing less. It’s the highest compliment this recipe could hope to achieve. That and plates licked clean. Just one bite, and you’ll see. And trust me, these will definitely ‘knock your socks off!’

Seriously, what more could you want in a burger? This is totally indulgent and just screams ‘GAME DAY’ or ‘dude’ food. Just be careful not to indulge in them too often, or they might just ruin a burger for you if it’s served up any other way.

‘Knock Your Socks Off’ Tailgate Burgers

 Pepper Jack Pretzel Bun Burgers with Mushroom Cream Sauce

1 lb ground beef
6 full-size of 12 mini pretzel rolls
6 slices pepper jack cheese, cut in half to make 12 pieces if using slider-sized buns
mayonnaise to spread over the inside of the rolls

Mushroom sauce
8 oz thinly sliced mushrooms
3 tbsp butter
2 tbsp minced garlic or 4 garlic cloves minced
1/2 cup diced white onion
1 tbsp Worcestershire sauce
1/2 cup heavy cream, or half and half
1/2 cup beef broth
1/2 tsp salt
1/2 tsp pepper
1 tbsp cornstarch + 2 tbsp cold water, mixed together

Topping
1/2 cup butter
2 tsp poppy seeds
2 tsp Worcestershire sauce

Directions

  1. Divide the ground beef into 6 patties, or 12 small patties if using rolls instead of buns. In a large skillet or dutch oven, cook the patties until browned on both sides and cooked completely through. After they’re cooked, set them aside, and discard excess grease.
    2. In the same skillet, melt 3 tablespoons of butter. Add in the mushrooms and garlic, and sauté until the mushrooms are tender. Add in the Worcestershire sauce, cream, broth, salt, and pepper. Bring the sauce to a boil, stirring constantly, and then stir in the cornstarch mixture. Once the sauce has thickened, remove it from the heat and set it aside.
    3. Slice open the pretzel buns and spread some mayo over the top and bottoms of each bun. Place the cooked patties on the bottom of bun and add the pepper jack cheese on top. Spoon a generous amount of the mushroom sauce over the top of each patty and replace the top of the bun. Put the assembled burger in a greased 9 x 13 baking dish. Melt the 1/2 cup of butter for the topping and stir in the poppy seeds and Worcestershire sauce. Spoon the melted butter over the top of the sliders. Cover the dish tightly with foil and bake at 375 degrees for about 15 minutes. Serve hot.

recipe adapted from Knock Your Socks Off Tailgate Sliders

Crockpot French Dip Sandwiches

The tenderest, juiciest seasoned pot roast ever is cooked in the crockpot before being piled high on crusty baguettes with melted provolone cheese. Served with their own yummy au jus, these Crockpot French Dip Sandwiches are dippable perfection you just can’t get enough of.  

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Meat Lover’s Pizza Casserole

I think it’s safe to say that we all look forward to pizza night every other Friday. Some nights, it means placing an order on the computer and having it delivered about 45 minutes later. Other nights, it means Mom thawing out the pizza dough the night before and getting busy with a variety of toppings. It could be your traditional pepperoni, or even as funky as Mac & Cheese pizza. We love pizza. Period. But then, naturally, you’ve got those ‘oops’ moments. You know the ‘pizza night’s come up again, and even though you told yourself multiple times, posted sticky notes, and tied a ribbon around your finger, you still forgot to thaw the dough out’ moments. And it’s 30 minutes until you told everyone to be at the table. See, an ‘oops’ moment. Luckily for me, one of my guys favorite pizza flavor combos will forever be meatlover’s.

Meatlover's Pizza Casserole

And what’s not to love? Especially for a meaty, hearty kind of appetite. Where else are you going to find beef, pepperoni, sausage, ham, and occasionally bacon thrown together into one incredible dish? This is my pizza night savior on those no-dough nights. Instead of a traditional pizza crust, I opted to mix there favorite flavors with some pasta. And man, oh, man is it good! All their promised favorite flavors, mixed with some fun pasta shapes.

meatlovers pizza casserole 2

And it’s customizable. Use whatever pasta is your family’s favorite shape. I didn’t include them in the recipe, but add in some ground beef, or swap it for something else. The sons consider it a real treat when I sprinkle some crispy, crumbled bacon over top the pepperoni and cheeses. So whether you forgot to plan ahead like moi, you don’t want to do delivery, or it seems like too much work, with this meal you won’t have to let that stand in the way of you and your family enjoying your next pizza night.

Meatlover’s Pizza Casserole

 1/2 lb bow tie pasta
1 lb mild pork sausage
2 (26 oz) jars spaghetti sauce
1 large onion, diced
1 lb cooked ham, cubed
sliced pepperoni
3 (8 oz) bags of shredded mozzarella
6 tbsp grated Parmesan cheese
2 tbsp minced garlic
1 tsp dried oregano

Directions

1. Cook pasta according to the package directions, or until al dente. Run under cold water to stop the cooking process, drain and set aside.
2. Add the sausage, onions, garlic, and oregano until the sausage has cooked through and the onions are translucent. Remove them from heat, drain if necessary, and set aside.
3. Lightly grease a 9×13 inch baking dish. Add some sauce to the dish, just enough to lightly coat the bottom when spread out.
4. To create the first layer, add 1/3 of the cooked pasta and spread it out evenly into the dish. Cover the pasta with 1/3 of the remaining sauce. Sprinkle one bag of cheese out evenly overtop. Sprinkle two tbsp of Parmesan out evenly over the mozzarella. Add the cooked sausage mixture and spread it out evenly.
5. For the second layer, spread half of the remaining pasta into the dish. spread half of the remaining sauce out over the pasta. Sprinkle another bag of mozzarella and two tbsp of Parmesan evenly over top. Sprinkle the diced ham out evenly to finish the layers.
6. To prepare the final layer, add all the remaining pasta, the rest of the pasta sauce, the last bag of mozzarella and the rest of Parmesan, and finally top with all the sliced pepperoni.
7. Bake at 375 degrees for 40 minutes. Let sit for 5 minutes before serving.

Grilled Onion Bombs

Virginia weather is weird. Friday it was warm enough for sun-bathing. The next morning? We woke up to freezing rain and whipping wind. It’s nuts. Like welcome to the state where you can get sunburn and frostbite in the same week, nuts. But now that we’re at least ‘officially’ in Spring, the weather should trend on the side of at least moderately higher temps, and around these parts that’s all we need. We’ve got two wardrobes, winter and summer. First warm day? Pull out the tank tops and shorts. But it’s only 67 degrees out you say? That’s ok.

Another thing that makes its debut with the first Spring-like day? Our grill! Not to say we ever actually put it away, but it’s a lot easier grilling out at a cloudy 67 than in sleet or snow.

So, sun’s out … Grills out! And onion bombs are one of our favorites. They couldn’t be any easier to throw together and they taste incredible. These could just as easily be called meatloaf stuffed onions, and they’re easily adapted. I know the warmer weather hasn’t reached everywhere yet, but that’s cool. These can just as easily be baked in the oven, at 400 degrees for about 45 minutes in a covered casserole dish, without any sacrifices in the flavor infusion dept.

Onion Bombs

Do you enjoy camping? We do, and usually we stick to the easy realm of hamburgers, hot dogs, sandwiches, and cans of soup. But guess what makes a perfect meal cooked up over a camp fire? Yep, that’s right, onion bombs! Stuff em just the same, wrap em up in tin foil, and cook em over the hot camp fire coals for about 45 minutes, flipping halfway through.

Onion Bombs

Onion Bombs 2

1-1.5 lbs lean ground beef ( or you can do half ground beef and half ground pork )

1 large white onion, peeled

1 tsp minced garlic
3/4 cup ketchup
1/4 cup yellow mustard
1/2 tsp Montreal steak seasoning
1 dash Worcestershire sauce
1 egg
salt and pepper, to taste
3/4 cup of shredded cheese (any kind of cheese you like)
1/3 cup of Parmesan cheese
1/3 cup of bread crumbs, or pulverized oatmeal, & 1 slice of bread torn into small pieces

Directions

1. Cut, from the top to the bottom right down the middle, a large onion in half. You want to cut from top to bottom, right down the middle, not sideways. Then take each layer from each one and pair them together making sure to match each side with it’s mate. Be careful when pulling the layers apart because they can tear easily.

2. Add all of the other ingredients to a large bowl. Mix all of this up with your hands, squishing and kneading everything together, as you would with meatloaf until all the ingredients are . You want almost the same texture like meatloaf too. If it seems too dry, just add a bit more ketchup or a tad more mustard. If it feels too wet, add a few more bread crumbs.
3. To assemble the onion bombs, start with the largest pair of onion halves. Make a large meatball and place it in one side of the onion half and place the other onion half over the top, filling up the onion cavity and squishing the meatball in between both halves. Continue to fill the rest of the onion halves up with the meat mixture.
4. Here, were grilling them, so wrap each onion bomb in aluminum foil. You want to have enough room so that you can leave a little twist at the top so you can easily pick them up off the grill because they’re these things get hot! Now it’s time to grill them. Put them on the grill and cook for about 8-10 minutes. Flip them over on their opposite side and cook an additional 8-10 minutes.

NOTE: Grilling times will vary based on how high you have your grill set.