Cheeseburger Pie

Have you Ever Heard of

CheeseBurger Pie???

…Me neither! ūü§£

But, My Kids LOVE it!!!

My MIL made them Cheeseburger Pie when she came to babysit last month, ¬†and now they are BOTH requesting it. ¬†That’s right….

I. SAID. BOTH.

So, I just had to share with you a dinner that I can add to the (very short) list I like to call: ¬†“Dinners Both Kids Will Eat”. ¬†These dinners, as we all know, are few and far between, so when I find one, I feel its my parental duty to share!!!

I made my first one this week, by request, and only have one picture taken right out of the oven, pre-slicing. ¬†The kids (and hubby!!!) gobbled it up so fast, I never had a chance to get a good pic of a slice. I’m sure I’ll be making this again next week. I’ll try and snap a pic then and update the post. ¬†As for now, I wanted to get the recipe out to y’all asap!!! Enjoy and share with all the parents you know! ¬†This ones a life changer! ¬†Nana made the original recipe from www.chowhound.com and I have made a few adaptations. ¬†Here’s my version below:

cheeseburger pie

ingredients

instructions

  • Heat Oven 400¬į F. ¬†Make sure the oven rack is in the middle. ¬†Coat one 9-inch pie dish with Cooking Spray.
  • Warm frying pan over medium heat. ¬†Warm 1 tablespoon Oil. ¬†Add diced onion. ¬†Sprinkle with salt and pepper and cook for 5 mins or so until golden but not brown. Raise Heat to Med-High and add ground beef, salt, pepper, and dry mustard. Stirring occasionally until the meat is browned. ¬†Add Worcestershire sauce and stir. ¬†Then add garlic and cook 1-2 mins until fragrant, but not burned!!! Take off heat and Drain Off Fat. ¬†Spread cooked meat mixture evenly into the pie dish.
  • In food processor, pulse together flour, baking powder, sugar and salt. ¬†Add the cold butter pats and pulse until mixture starts to look like breadcrumbs. ¬†Add milk and eggs and pulse until mixture is blended.
  • Pour batter over meat mixture in the pie dish.
  • Top with shredded cheese of choice (totaling about a cup).
  • Bake until set and a gorgeous golden brown. ¬†About 25-35 mins or until a knife inserted into the middle comes out clean.
  • Let cool for 5 minutes. ¬†Slice and served garnished with fresh chopped parsley or chives.

E.D.B.Tips

You can change this basic recipe up tons of ways!!! Simple additions depending on your families tastes and preferences.  Heres a list of some simple, delicious ingredients to add:

  • Mushrooms
  • Spinach
  • Red Pepper
  • Roasted Red Pepper
  • Pepperocini
  • Parsley
  • Rosemary
  • Tomatoes

If your kids won’t eat chopped Onion and Garlic, you can always try adding 1 tsp Onion Powder and 1 tsp Garlic Powder.

 Or try adding Sliced Scallions or Green Onion.

Experiment with your favorite ūüßÄCheese on top. ¬†Feta, Mozzarella, Parm, Goat,Blue, Fontina…the list goes on and on!!!

ūüĆ∂ūüĆ∂ūüĆ∂Spice It Up a little with some Hot Sauce, Crushed Red Pepper or Cayenne.

 

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Cheers!

Eat, Drink & Be Kari

www.eatdrinkbe.com

 

 

 

 

 

 

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar

Kale Chips

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips

 

Baked Salt & Vinegar Kale Chips

  • 1 Bunch Organic Leafy Kale
  • 1-2 tsp Organic Red Wine Vinegar
  • 2-3 T EVOO
  • 1/4 tsp Fresh Black Pepper
  • 1/2 tsp Coarse Salt

Preheat Oven to 300¬į. ¬†Line 1 or 2 Large Baking Sheet with Parchment Paper, depending on amount of Kale you are using. ¬†You want to have a single layer of kale chips, and no overlapping pieces. ¬†Wash Kale and rip into large pieces, removing the stalk. ¬†Place into Salad Spinner and spin until dry. ¬†In a large bowl, add kale and splash with vinegar. ¬†Massage Kale pieces with your hands for about 30 seconds to completely coat the kale with vinegar. ¬†Next, drizzle the EVOO and add the Salt & Pepper. ¬†Massage again for about 15 seconds to coat. ¬†Spread out on Baking Sheet(s) and Bake about 15-20 mins. ¬†Slow and Low is the key. ¬†Watch closely for tips starting to brown and crisp. ¬†That’s when you know they are ready. ¬†The vinegar really needs to evaporate off, so turn the pans halfway through if your oven has any hot spots. ¬†Also, the last 3 mins, you can take a thin, flat spatula and get under the chips and flip them if the vinegar is still lingering. ¬†Just, BE GENTLE…as these delicious chips are now light and airy and delicate! ¬†(and be careful when opening the oven bc of the fumes from the evaporating vinegar!!! Whew!) ¬†Even if there is still a tad of vinegar still shimmering on the chips, DO NOT OVERCOOK THEM. ¬†The Kale Chips will “harden” a set up some more after taking them out of the oven. ¬†If you overcook them, they will be too delicate and paper thin and crumble. ¬†If this happens, I suggest using the Kale Crumbles on top of soup or mixed into a salad! ¬†Happy Kale Chip Making!!!!

Fresh out of the Oven!

Fresh out of the Oven!

image image image image

www.eatdrinkbe.com

@eatdrinkbeKari

 

 

Baked Spaghetti

CopyCat K&W Baked Spaghetti

CopyCat K&W Baked Spaghetti

CopyCat K&W Baked Spaghetti

What’s better on a cold, winter day than Spaghetti???? ¬†BAKED SPAGHETTI!!! ¬†I have tried to recreate one of my favorite comfort foods from K&W. ¬†It’s a restaurant I used to go to in Roanoke, VA that is like a cafeteria. ¬†Since I have recently relocated to Charlotte, NC, I have been missing a lot of foods and have been attempting to recreate them at home. ¬†This is a super easy and simply spaghetti….and I think really close (if not better) than the K&W version! ¬†If you’re familiar with K&W, give it a try and see what you think! ¬†This spaghetti always had a unique flavor, almost a slight BBQ taste to it. ¬†Little did I know, it was WAY easier to make than my normal spaghetti recipe! ¬†There’s nothing quite like a heaping plateful of warm spaghetti on a cold winter night! ¬†Keep it Cozy!

Baked Spaghetti

Oh My Stars!

CopyCat K&W Baked Spaghetti

  • 8 oz. Spaghetti Noodles, cooked al dente
  • 1 lb. Lean Ground Beef
  • 1 White Onion, diced
  • 2 Garlic Cloves, minced
  • 1 tsp. Chili Powder
  • 1/2 tsp. Ground Mustard
  • 2 TBS Parsley
  • 3/4 tsp Salt
  • 1/2 tsp Pepper
  • 2 TBS Apple Cider Vinegar
  • 2 TBS Worcestershire Sauce
  • 1 1/4 Cups Ketchup
  • 1 heaping TBS Yellow Mustard
  • 1 Cup Shredded Cheddar Cheese, divided
  • 1 Cup Beef Stock
  • 1/2 Cup Shredded Mozzarella

*Cook Spaghetti until AL DENTE; drain and set aside.

*Brown Beef and Onions in large skillet. Add Garlic and sauté until fragrant, 2 mins.  Drain.  Add Chili Powder, Ground Mustard, Parsley, Salt, Pepper, ACV, Worcestershire, Ketchup, Mustard, and 1/2 cup Cheddar.  Simmer 5 mins.  Add Beef Stock and Cooked Spaghetti Noodles.  Toss to combine.

*Spoon into baking dish sprayed with nonstick spray.  Top with remaining 1/2 cup Cheddar and Mozzarella.

*Bake 350.  25 mins or until cheese starts to brown.  (or cover and refrigerate until ready to bake!)

Brown & Bubbly

Brown & Bubbly

Dish full of LOVE!

Dish full of LOVE!

Ooey, Gooey, Cheesy Comfort Food

Ooey, Gooey, Cheesy Comfort Food

TIP: Divide into 2 portions and freeze some for later!

TIP: Divide into 2 portions and freeze some for later!

Enjoy!

Enjoy!

Presto Chango Tips:

Use Whole Wheat or Rice or Gluten Free Pasta

Lighten it up with Turkey, Chicken or Soy Crumbles

Switch out the Stock and use Chicken or Veggie

*and, as always, try to use Organic, Local, Non-GMO ingredients whenever possible!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

*COPYCAT* Homemade Japanese Hibachi

*Copycat* Homemade Japanese Hibachi

Copy Cat Japanese Steakhouse

So. Darn. Good.

Kabuki, Benihana, Kobe, Makoto, Fuju, Sakura, Ichiba, Genji…..no matter what the name, it’s still your typical Hibachi Style Restaurant. ¬†We all know and love them. ¬†However, as fun as it is to go and sit around the table with a group, it is NOT fun on your wallet. ¬†That’s why I decided to make my own copycat version. ¬†It is delicious and tastes exactly like the restaurant version, albeit, I did not possess the incredible showmanship of the chefs there. ¬†I had no “onion volcanos”, didn’t make a “sesame street”, and couldn’t flip and spin my spatulas about. ¬†However, I did decide next time I¬†could¬†get a handful of shrimp to cook and try to toss them into the open mouths of my family!!! ¬†But, I’m still not convinced that the hefty price tag at the restaurant is worth the show. ¬†Some nights I’d just rather eat in and save the $$$, especially when you have a family of 4 and can’t fill up an entire table.

INGREDIENTS:

  • 2-3 Chicken Breasts, cut into bite-sized pieces
  • Mushrooms, sliced
  • Onion, sliced
  • Mung Bean Sprouts
  • Long Grain White or Brown Rice
  • 1 Cup Frozen Mixed Veggies
  • 1 Egg
  • Soy Sauce
  • Teriyaki Sauce
  • Ginger Dressing
  • Yum Yum Sauce
  • GrapesSeed Oil

*I use GrapeSeed Oil because it is a lighter oil with a high cooking temp.

And there you have it.  Simple ingredients and easy to change up as you like.  Swap out the Chicken for Steak or Shrimp, or go all out and use all 3!!!  I combined some sliced Onion with both the Chicken and the Mushrooms when sautéing.  You can add this or leave them plain.  I just love the combo together.  I tried to keep it easy by using about a cup of the organic mixed veggies (peas, carrots, green beans & corn).  It worked fabulously.  I used 2 large skillets.  The first skillet I cooked the chicken and onions, plated, then cooked the mung bean sprouts in the leftover yumminess in the pan.  The second skillet I used for the mushroom & onions, plated, then fried up the egg, then added the frozen veggies, then the rice.  This method was GREAT!!!  Just like the Hibachi Restaurants.

Step 1: Cook the Mushrooms in 1 Skillet and the Chicken in the other one!

Mushrooms & Onions

Mushrooms & Onions

The trick to this is to saut√© the onions first in a little bit of GrapeSeed Oil. ¬†Season with salt & pepper. When they start to turn translucent, move them over to the side of the pan. ¬†Next, add the Mushrooms (and a little more oil if needed). ¬†DO NOT TURN THE ‘SHROOMS. ¬†Let them sit for a few minutes to get color. ¬†Resist the urge to move them about the pan!!!!! ¬†After one side is nice and brown, flip them over and mix in the onions so they can all finish cooking and caramelizing together. ¬†Plate ’em up!

Chicken & Onions

Chicken & Onions (this pic was taken about 1/2 way through the cooking…as the marinade seeps out, it will continue to brown and caramelize into heavenly hibachi bites)

I know my Ingredients List says Teriyaki Sauce. ¬†If you have that handy, marinade the chicken in that for a time saver! ¬†It doesn’t get much easier than that. ¬†If I had one of my favorites, Trader Joe’s Soyaki Sauce, I would have marinated the chicken all day in that. ¬†Unfortunately, I was all out. ¬†So much for simple. ¬†So I threw a quick marinade together, and it was bursting with flavor! ¬†Here’s what I used:

Kar-aki Marinade:

  • 3 T Low- Sodium Soy Sauce
  • 2 T Ponzu
  • 1 t Fish Sauce
  • 3 Cloves Smashed Garlic
  • 1 t Ginger
  • 1 Green Onion sliced
  • 1 T Crushed Red Pepper Flakes

I chopped the chicken earlier in the day, popped into a tupperware and just drizzled each ingredient over top.  Then I just put the lid on and shook it up.  I let it marinade all day.  I recommend at least 1 hour to get the flavor in the meat.  Every now and then I would go to the fridge and give it a shake to make sure all the chicken on top was getting some of the love bath as well!

Now, while you have the mushrooms going in one pan, you should have the chicken going as well. ¬†Just drizzle a little oil in the skillet and put in the chicken pieces and onions. ¬†I didn’t just dump the chicken in because I didn’t want to excess marinade or the chunks of garlic and scallions going into the pan. ¬†Saut√© until cooked. ¬†Plate it up!

Step 2: Cook the Rice in 1 Skillet and the Sprouts in the other!

Rice, Veggies & Egg

Rice, Veggies & Egg

Cook you rice of choice per the instructions. (Usually 1 cup Rice to 2 cups Water). ¬†I used a Local Long Grain White Rice. ¬†Some recipes say to rinse the rice, some say to toast the rice. ¬†I know Rice, at least for me, is extremely difficult to get right. ¬†We usually always use Brown Rice, but I found this Local Rice and wanted to give it a try. ¬†HOLY MOLY… It actually cooked RIGHT!!! ¬†I couldn’t believe it. ¬†I almost hated to fry it up because it was so light and fluffy. ¬†Here’s what I did. ¬†I diced up about a half of a small onion. ¬†I did NOT rinse the Rice first. ¬†I added a T of GrapeSeed Oil and the diced onion, salt and pepper and saut√©ed for about a minute. ¬†Then I added 1 Cup of Rice and toasted it for about 2-3 minutes. ¬†Be sure to stir it so the rice won’t burn. ¬†Then I added 2 Cups of Water, 1 T butter and a bit more salt. ¬†Brought it to a boil, covered, then turned the heat to low. ¬†Cooked for about 20-25 mins. DO NOT LIFT THE LID!!! ¬†NOT ONCE!!!¬†NO PEEKING!!!¬†Move off the hot burner and let rest for 5 minutes before lifting the lid. ¬†Fluff with Fork. ¬†TIP: I did the rice first before starting the rest of the meal, that way the rice was ready to go when I was ready to make the fried rice!

Fried Rice

Fried Rice

Making the Fried Rice was super easy with the prepared rice.  First, in the same skillet that the Mushroom and Onions were cooked in, I cracked and egg and fried it up.  Then I tossed in a Cup of the Frozen Mixed Veggies.  Cooked them for a min or so to warm them up.  Then, just added the prepared rice on top and fried it up!  Mix it a few times and then take the Low Sodium Soy Sauce a few turns around the pan.  Toss.  Let cook a minute longer.  If you let the bottom get a little crispy it is so so soooo worth the wait!  Plate up!

Mung Bean Sprouts

Mung Bean Sprouts

After plating the Chicken and Onions, you should still have a little ooey gooey caramelized goodness in the pan. ¬†For the love of food, do NOT get rid of it! ¬†Throw your sprouts into the pan and let them soak all that delicious Kar-aki Sauce, or whatever you may have used. ¬†These only take like a minute to warm up. ¬†You don’t want to overcook them and loose the crunch. ¬†OMG. ¬†I could eat an entire plate of these!!!! ¬†TIP: If you don’t have any delicious drippings left in the pan, just toss the sprouts in and add a tsp of Soy Sauce.

Now, dinner should be all plated up and look just like the restaurant.

IMG_7123IMG_7121

I used 2 bottled sauces ¬†to serve it with. ¬†For the White Sauce, my brother bought me Terry Ho’s Yum Yum Sauce. ¬†It was pretty good. ¬†On its own, it wasn’t exactly like the ones in the restaurant, but when you dipped the rice in it….DELISH!!! ¬†Not bad for a copycat bottled sauce. ¬†For the Ginger Sauce I used Whole Foods Organic Ginger Soy Vinaigrette. ¬†Vegan and only 50 calories per serving (2 T). ¬†This worked out wonderfully and was absolutely amazing on the chicken!!!!

Bon Appétit

Bon Appétit

Like I said, this really is simple to make and so delicious and filling. ¬†It tastes exactly like the restaurant, just a lot lighter on your wallet!!! ¬†To make it easier to make at home, ¬†I did a few copycat cop-outs. ¬†The White Sauce and Ginger Sauce. ¬†So, I am going to try and recreate some of these on my own. ¬†I’ll try and make¬†¬†a homemade Yum-Yum Sauce and a Ginger Dressing to share with y’all. ¬†I already know how to make the delicious soup….but I’m saving that one for another day!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

The Simple Indian with Thai Red Curry Sauce

 

 

 

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The Simple Indian with Thai Red Curry Sauce

Gather Ingredients

Organic Cilantro
Organic Red Onion
Organic Carrots
Organic Red Pepper
Organic Snow Peas
Organic Mung Bean Sprouts
Organic Garlic
Organic Lime
Organic Peas

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Secret Ingredient # 1!!! Why I call this dish: The Simple Indian

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Saut√© Organic Chicken Thighs in Organic Coconut Oil (or substitute Tofu, etc) Add a Dash of Salt & Pepper. Throw in a garlic clove for good measure! Repeat until all thighs are browned. If cooking more than 3, do in separate batches so chicken will brown evenly. Don’t crowd the pan! Remove from pan and place aside.

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In the pan the Chicken Thighs were cooked in, (so we have all the YUMMY bits in the bottom of the pan!!!!!!!) place the rough chopped onions, red pepper, carrots and lime (cut side down). Sauté a few minutes.

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Remove the Lime! Add minced organic garlic clove, chopped organic cilantro stems and chicken to pan.

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Lime Removed!

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Secret # 1
Add half bottle of TJ’s Thai Red Curry Sauce. Simmer in Secret # 2
Btw. I’ve never used this sauce before. ‚̧ me some TJ’s…..I’ll let you know what I think!!!

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Secret # 2
The Tagine
Simmer. Simple. Stovetop or Oven. Slow and Low. Will create moist, delicious, tender meat. Seriously. Go buy one, or another type of clay pot. They will change your recipes completely in Indian, African, Middle Eastern, etc cuisine.

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After an hour simmering in the Tagine…

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Remaining Raw Ingredients:
Chopped Organic Cilantro
Sliced Organic Green Onion
Previously Sautéed Limes
MYSTERY PEPPER

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Add a handful of frozen Organic Peas

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Mix in Peas until heated through, just a few minutes.

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I made Organic Whole Wheat Cous Cous to serve with dinner and mixed in about 1/3 cup of the Trader Joes Red Curry Sauce at the end of cooking…right before letting the CousCous sit for a few minutes before serving.

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Top with Fresh Chopped Organic Cilantro before serving. Mix. Serve Immediately. We ‚̧ cilantro. Use as much or as little as you want.

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Top with more cilantro, scallions and mystery pepper. Squeeze saut√©ed lime juice overtop….and Dinner Is Served!!!

TIP: You can substitute any protein.  I used Chicken Thighs because they stay moist and meaty!

Eat. Drink. Be

Kari

@eatdrinkbeKari

Not-Yo-Mama’s Shepherd’s Pie

NOT-YO-MAMA’S

SHEPHERD’S PIE

Fresh Outta the Oven!

Fresh Outta the Oven!

So, it is a SNOWDAY!!! And, I have a few cheeses left over from St. Patrick’s Day (and some organic red potatoes, organic carrots, organic onions & organic parsley). ¬†Thus,¬†Not-Yo-Mama’s Shepherd’s Pie was created!

Don’t forget My Motto:

USE WHATCHA GOT!!!

Prosecco & Snow! Ain't Life Grand?!?!

Prosecco & Snow! Ain’t Life Grand?!?!

Irish Cheddar & Beer Cheese

Irish Cheddar & Beer Cheese

little BUBBLY,

AKA

Mommy’s Little Helper!!!!

NOW, LET’S GET COOKIN!!!

Fresh Ingredients

Fresh Ingredients

Lookin Good!

Lookin Good!

Chop Carrots & Onion

Chop Carrots & Onion

Wash & Prep

Fresh Ingredients

Slice Mushrooms

Dice Onions

Slice Carrots

Mince Garlic

 

 

 

IRISH BUTTER

IRISH BUTTERSoften Irish Butter, Mix in Parsley, Chives, S&P

Another Leftover St. Patty’s Day Creation

Super easy to make, delicious, and versatile!

*Presentation: When I originally made it, I used this ramekin as a mold.

And, remember, when using the herbs:

FRESH IS BEST!!!

Soften Irish ButterAdd herbs of choice (I used parsley, chives, s&p)Mix to combinePut in fridge to set!

Soften Irish Butter
Add herbs of choice (I used parsley, chives, s&p)
Mix to combine
Put in fridge to set!

MEAT MIXTURE:

Melt 2 T butter with a dash of  EVOO

Melt 2 T butter with a dash of EVOO

Add carrots, onions, and seasoned beef

Add carrots, onions, and seasoned beef

Break up beef & add mushrooms

Break up beef & add mushrooms

Brown and Soften Vegs

Brown and Soften Vegs

Add Spices

Add Spices: 4 Cloves Garlic, 1T Dry Mustard, 1T Garlic Powder, 1 T Onion Powder, 2 T Thyme, 1 T Rosemary

Add Beer & 3 T Worch

 

Add 2 T Worcestershire Sauce , 3/4 of a Beer, 2 T Tomato Paste, 2 T Chocolate Balsamic

MIX

MIX

Secret Ingerdient

Secret Ingredient & Flavor Booster!!!

Now, the mixture should look something like this

Now, the mixture should look something like this

Taste.

I thought it was still missing something, so I added:

Prob about 1-2 T of each

Prob about 1-2 T of each

Dijon & Whole Grain Mustard

Dijon & Whole Grain Mustard

Now Add 1 Cup Frozen Organic Peas

Now Add 1 Cup Frozen Organic Peas

Mix and put into greased casserole dish

Mix and put into greased casserole dish (yes, I know, it doesn’t look too appetizing yet…..but it tastes DELISH!!!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

POTATO TIME!!!

Get your Potatoes Boiled & Ingredients Ready

Get your Potatoes Boiled & Ingredients Ready

Irish Cheddar, Beer Cheese, Peppercorn Gouda

Irish Cheddar, Beer Cheese, Peppercorn Gouda

*Homemade Buttermilk: Simply Add 1 T lemon juice to milk and let sit for 5 mins)

I had no butter milk

Horseradish, SourCream, Herbed Irish Butter,     *Homemade ButterMilk, Grated Cheeses

1 Cup ButterMilk

1 Cup Sour Cream

2-4 T Horseradish

1/4 Cup Irish Butter

start mashinAdd All Ingredients into Boiled Potatoes and Mash for a Second

Then Add Cheeses and S & P

Mash until Combined and Creamy

DO NOT OVERMASH! These are RUSTIC!!!!  Leave a little cheese for the top!

DO NOT OVERMASH! These are RUSTIC!!!! Leave a little cheese for the top!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Cover with Cheese and Bake 350 until brown & bubbly (45 mins to an hour)

Cover with Cheese

WORD TO THE WISE:

Place on a Baking Sheet covered in Foil in case of spillover!

Place on a Baking Sheet covered in Foil in case of spillover!

Bake Until Brown & Bubbly45 mins to an Hours

Bake Until Brown & Bubbly
45 mins to an Hours

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Bon Appetit

Bon Appétit

 

eat.drink.be

@eatdrinkbeKari