I came across this mashed potato casserole and it was calling my name. I didn’t grow up eating mashed potatoes often and it wasn’t until recently that I realized how easy homemade mashed potatoes were to make. This casserole is almost as easy as mashed potatoes and doubles or triples wonderfully. Have a big potluck coming up? I guarantee you will be the hit of the party.
Of course potatoes pairs wonderfully with meat and you can’t just have potatoes for dinner… or can you? Pick up a few sirloin steaks that are on sale this week and enjoy (grilled steak recipe here). Grill an extra to a temperature lower than you usually eat it at for the steak salad recipe coming on Friday.
Loaded Mashed Potato Casserole
Adapted from The Girl Who Ate Everything
- 3 large baking potatoes (or 4 small-medium sized)
- ¼ cup milk
- 4oz cream cheese
- ½ cup sour cream
- 1 tsp dried parsley
- ½ tsp garlic powder
- 1/8 tsp ground nutmeg
- ½ tsp salt
- ½ cup shredded cheese
- 4 slices bacon, cooked and crumbled
1. Preheat oven to 350 degrees.
2. Peel and cube potatoes. Boil for 15-20 minutes until soft. Drain potatoes. With a potato masher or in a mixer mash until smooth. Add milk, cream cheese, sour cream, parsley, garlic powder, nutmeg, and salt and continue to mix until combined.
3. Place in a prepared baking dish and top with cheese and bacon. Cover and bake for 30 minutes.
4. Uncover and back for an additional 10 minutes.
London Broil had always intimidated me. Small steaks no problem, but bigger cuts of meat I never knew what to do with. At the store recently I found it on sale and decided to go for it. I didn’t have the slightest idea what to do with it, but I came home and was looking around online when someone sent out a tweet for London Broil with Drunken Onions. Hello, I think I just found my answer!
I was able to make it that night without making an additional trip to the store. Do to some issues with our grill (we desperately need a new one!) we ended up over cooking it just a tad, but it still turned out delicious. I used leftover to make a steak salad. Yum!
London Broil with Drunken Onions
Adapted from Cook Better Than Most Restaurants
- 1 shoulder cut London Broil
- 1 large white onion
- 1 ½ – 2 cups red wine
- Fresh basil
- 3 garlic cloves, minced
- 1 tbsp brown sugar
- 1 tbsp butter
1. Season steak with salt and pepper. Slice onion. In a large Ziploc bag combine steak, onion, basil, wine and garlic. Allow to marinate at least 6 hours or up to overnight.
2. Remove steak from marinade and allow to come to room temperature. Remove basil from onion and wine mixture and pour into saucepot over medium high heat. Allow wine and onions to reduce by half. Add brown sugar and butter and simmer while meat is grilling.
3. Preheat grill to medium high. Grill steak 6-8 minutes per side. Take off the grill once it reaches an internal temperature of 130 degrees. Allow to rest 5-10 minutes before slicing.
4. Generously salt and pepper the onions. Slice steak and serve with onions on top.
My favorite way to use up leftover crockpot meat is in burritos. They are easy and fun for the whole family to make. For taco and burrito night growing up, my mom would set out all the toppings and we would go around and assemble our burritos ourselves. The sky is the limit on toppings, but my favorite are shredded cheese, sour cream salsa, avocado, and cilantro. Store your leftover shredded beef and rice in microwave safe containers and zap them in the microwave to warm through. For tortillas you can use any size you have on hand. I only had 10” so our burritos were a little on the packed full of toppings, hard to close side. Microwaves the tortillas for 10-20 seconds to make them more pliable and start loading on the toppings. In minutes you have an easy dinner that didn’t require the stove in this summer heat.
This Cuban Braised Beef is an easy crockpot take on Ropa Vieja. The best trick I have learned cooking with a crockpot is you can almost always assemble it ahead of time. If your mornings are hectic, chop the veggies and place the meat on top the night before. Store the crock covered in the fridge and in the morning just drop the crock into the cooker and set the heat. It makes crockpot meals that much easier when you prepare them the night before.
Store leftover rice and meat for burritos in microwavable safe containers. You will then be able to prepare two quick meals from one simple prep.
Cuban Braised Beef and Peppers
Adapted from Real Simple
- 1 (28oz) can diced tomatoes, drained, or I used 2 (14.5oz)
- 2 red bell peppers, sliced
- 1 white onion sliced
- 2 tsp dried oregano
- 1 tsp cumin
- 2-2.5lb bottom round beef roast
- 1 pkg yellow rice
- 1 avocado, chopped
- fresh chopped cilantro
1. In your crockpot combine drained tomatoes, peppers, onion, oregano and cumin. Stir to combine.
2. Place beef on top, cover, and cook 7-8 hours on low or 4-5 hours on high.
3. Shred meat with two forks, removing fat, and place back in the crockpot. Stir meat and vegetables together.
4. Turn crockpot to warm and allow meat to simmer in juices. Begin to cook rice according to package directions.
5. Chop avocado and cilantro and serve on top of meat and rice.
I know I have posted about these Zatarain’s rice mixes a few times before, but when you can get them for $1 (or less if you have coupons) what’s not to love. Cook up some ground beef and mix it all together for an easy dinner. I like to buy a few of these every time they are on sale. The rice pilaf and yellow rice make great sides and the dirty rice, red beans and rice, and jambalaya make quick dinners with the addition of some meat. Serve it with a big salad on the side and dinner is done.