Texan Magazine
Lighten up lettuce wraps by blending half the beef with meaty-tasting mushrooms. The filling doesn’t need to be piping hot to serve, so this can be a fun dish to cook and then take outside where everyone can wrap their own.
MAKES 4 SERVINGS
PREP 15 MINUTES
COOK 15 MINUTES
8 ounces fresh mushrooms
1 onion, chopped
4 cloves garlic
1 tablespoon minced ginger
½ pound lean ground beef
1 tablespoon canola oil
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon ground mustard teaspoon
½ dried minced garlic
¼ teaspoon dried minced onion
1 red bell pepper, finely chopped
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 head Boston lettuce
½ cup shredded carrot
¼ cup chopped cashews, optional
1. Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and dried seasonings. Cook, stirring often, for about 10 minutes until browned.
2. Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat.
Serve in Boston lettuce leaves; garnish with shredded carrot and chopped cashews.
BLT Skewers
These bite-sized BLT skewers (OK, they’re really just toothpicks) are absolutely delicious served as a snack or as a fun appetizer. Plus, the French onion dip is the perfect complement to the yummy bacon and meatballs.
MAKES 12 SERVINGS
PREP 20 MINUTES
COOK 15 MINUTES
4 (1-ounce) mini frozen meatballs 12 slices uncooked bacon, cut in half
24 cherry tomatoes
24 chunks of iceberg lettuce
French onion dip (like Frito-Lay)
1. Preheat oven to 400°F.
2. Wrap mini frozen meatballs with ½ slice each of uncooked bacon. Place seam-side down on a baking sheet lined with aluminum foil; bake until bacon is crispy, about 15 minutes.
3.Thread a short skewer or cocktail toothpick with one cherry tomato and one chunk of iceberg lettuce. Add bacon-wrapped meatball. Serve with French onion dip.
French Dip Nachos
Roasted potato slices substitute for chips in this take on the saucy sandwich. This recipe makes use of a slow cooker, but it’s super-speedy if you have leftover pot roast.
MAKES 6 SERVINGS
PREP 8 HOURS, TO COOK BEEF
COOK 25-30 MINUTES
1 ½ pound beef roast
1 teaspoon salt plus more for sprinkling
Pepper
5 cloves garlic
2 cups low-sodium beef broth
¼ cup Worcestershire sauce 1 teaspoon onion powder 2½ pounds potatoes, peeled and sliced into ¼-inch thick rounds
1 tablespoon olive oil
3 slices provolone cheese, cut into strips
1 sliced green onion
1. Rub beef roast with I tsp salt and pepper. Place in a slow cooker with garlic, low-sodium beef broth, Worcestershire sauce and onion powder. Cook on Low 7 to 8 hours until meat shreds easily with a fork.’ (Or, use leftover roast.)
2. Preheat oven to 450°F.
3. Arrange potatoes in skillet. Brush with olive oil and sprinkle with salt. Roast 25 to 30 minutes, until browned. Top with shredded beef and provolone cheese. Return to oven and bake until cheese melts, about 5 minutes. Top with green onion.
No-Bake Berry Cheesecake Jars (6-8 Servings)
These no-bake cheesecake jars feature a simple graham cracker crust, a creamy cream cheese filling, and fresh fruit topping, perfect for quick desserts. Prepare in 20 minutes by mixing 16 oz softened cream cheese, 1 cup powdered sugar, 1 tsp vanilla, 1.25 cups whipped cream, and topping with berries.
• Crust: Mix ½ cups graham cracker crumbs, 2 tosp sugar, and ¼ cup melted butter. Press firmly into the bottom of mason jars.
• Filling: Beat 16 oz softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla until smooth. In a separate bowl, whip 1 ¼ cups heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
• Assembly: Spoon or pipe filling over the crust, leaving room for fruit.
• Topping & Chill: Top with fresh berries (strawberries, blueberries, raspberries) or a homemade compote. Chill for at least 2 hours, or up to 3 days.
