This recipe was found by my husband, he was in the mood for something different and comforting.  Beef-Wheat Balls were so good, I could not stop ranting about how yummy they were for the next three days, and I can’t wait to have it again.  Bulgar is a grain from Turkey,that is made from several different types of wheat.  It’s flavor and texture were perfectly suited for the beef in these meatballs.  Ground turkey would be really good too, in fact any ground meat would be great, pick your pleasure.  I love walnuts and to these meatballs, it added a nice nutty crunch that made the meatballs kind of elegant, I thought.  We served these meatballs over hot buttered farfalle noodles with fresh parsley.  This would be a great dish to serve guests during the winter time, and to bring to a potluck as well.  Please enjoy!

Our source for this recipe is an old old issue of a Sunset cookbook (1978), titled “Recipes for ground beef”.  For more meatball recipes click here.

• 1 lb. lean ground beef
• ¾ cup quick cooking cracked wheat (bulgar)
• ½ cup finely chopped onion
• ½ tsp. salt
• 2 tbsp. minced parsley
• ¼ tsp. each thyme and marjoram leaves
• 1/8 tsp. basil leaves
• 2 tbsp. chopped walnuts
• 2 cans (10 1/2 oz. each) condensed beef bouillon
• 2 soup cans water
• 1 ½ cups sour cream with chives
• Hot buttered noodles or rice

Mix together ground beef, cracked wheat, onion, salt, parsley, thyme, marjoram, basil, and nuts.  Roll into balls the size of small walnuts.  In a large kettle, bring to a boil the beef bouillon and water; drop in meatballs, cover and simmer until balls rise to the top (about 15 minutes).  Remove meatballs from broth and mix them with sour cream; reserve broth for other uses.  Serve meatballs over hot buttered noodles or rice.

Serves:  4

Total time:  60 minutes

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For more meatloaf recipes, click here to check out a website dedicated just to meatloaf.

• 1 medium onion chopped
• 1 tbsp. butter
• 1 ½ lbs. lean ground beef
• ½ b. ground Italian pork sausage
• 1 cup dry bread crumbs
• ¼ cup red wine
• ½ tsp. salt
• 1 tbsp. Worcestershire
• 1 large carrot grated
• ½ tsp. each oregano leaves, and pepper
• ½ cup chopped parsley
• 2 eggs

Preheat oven to 325 degrees.  In a medium fry pan, sauté onion in butter until limp, about 5 minutes.  In a large bowl, add the onion, and the remaining ingredients.  Mix well with your hands.  Place in a large casserole dish.  Using your hands form meat into a loaf.  Bake uncovered for 90 minutes. 

Serves: 8

Total time: 30 minutes to prepare, 90 minutes to cook.

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Olive oil, with it’s high content of monounsaturated fatty acids, and high content of antioxidantive substances is clearly one of the good oils.  Studies have shown that olive oil offers protection against heart disease, and may also offer benefits in terms of colon cancer.  What I was surprised to learn, was that “light” olive oil is a marketing concept, unregulated by any certification organizations, and that it can be cut with other vegetable oils, according to this link here.  I say go for the extra extra virgin olive oil, YES!  Please enjoy!

For more olive oil recipes, click here.

Marinade: 

• 4 oz. orange infused olive oil
• 3 oz. aged balsamic vinegar
• 1 shallot chopped
• Orange zest from 1 orange
• Salt and fresh cracked pepper to taste
• 1 lb. skirt steak

Salad:

• 1 head romaine lettuce
• 1 large avocado
• 1 large orange
• 4 large shallots, sliced thin
• 3 tbsp. flour mixed with salt and fresh cracked pepper
• 6 tbsp. olive oil

Vinaigrette:

• 6 tbsp. orange infused olive oil
• 3 tbsp. aged balsamic
• 1 shallot chopped
• Salt and fresh cracked pepper to taste

For the marinade:

In a large flat container, combine orange infused olive oil, balsamic vinegar, shallots, orange zest, salt and pepper.  Place your skirt steak into the marinade and coat thoroughly, cover, place in refrigerator and marinate for at least 2 hours.

Meanwhile prepare your shallots:

In a small bowl, toss shallots with flour, salt and pepper.  Heat 6 tbsp. olive oil in a large non stick skillet over medium high  heat, add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes.  Transfer shallots to a separate plate lined with paper towels.   Set skillet aside until you are ready to grill your skirt steak.

Prepare your vinaigrette:

Combine orange infused olive oil, aged balsamic, chopped shallots, salt and pepper in a cruet.  Shake vigorously to combine.  Refrigerate until ready to use.

Prepare your salad:

Tear romaine lettuce into bite size pieces onto each serving plate.   Slice the avocado and set over romaine.  Slice off each end of the orange.  Remove peel by slicing all the way around, making sure you remove all of the white pith.  Slice your orange into ¼” rounds, slice your rounds in half and scatter over your romaine.  Place your skillet over medium heat (add a little extra olive oil if necessary).  Remove skirt steak from marinade and grill each side for 2 to 3 minutes, depending on how rare you like it.  Remove from skillet, set aside on cutting board, letting your skirt steak rest for a few minutes before you slice.  Slice skirt steak on the diagonal, and place onto your salad.  Drizzle with desired amount of vinaigrette.   Finish by scattering with crispy shallots

Serves: 4

Total time: 30 minutes (not including the marinate time)

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For more stew recipes, click here. 

• 3 lbs. beef chuck, fat trimmed, cut into 2-inch cubes
• ¾ cup flour
• Salt and pepper
• 4 tbsp. olive oil
• 1 onion, chopped
• 3 celery stalks, sliced
• 2 cloves garlic, chopped
• 1-28oz. can diced tomatoes, juice included
• 1-32 oz. container of beef stock
• 2 cups water
• 2 bay leaves
• 3 carrots, chopped
• 1 lb. cremini mushrooms sliced
• 1 cup peas, fresh or frozen (thawed if frozen)
• 3 large Yukon gold potatoes, chopped

Place flour, salt, and pepper in a large plastic bag.  Add your cubed beef and toss to coat completely.  Meanwhile preheat a large soup pot (dutch oven) over medium high heat with olive oil.  Remove beef from bag, shaking off all excess flour, place ½ of your beef in the heated pot, stirring occasionally until nicely browned but not cooked all the way through.  Remove to a separate plate, and continue with the other ½ of your beef, adding more olive oil if necessary. Remove remaining cooked beef to the separate plate.

To your heated pan add the chopped onion, chopped celery, and cook for 4 minutes while stirring and scraping all of the browned flour that was left from cooking your beef, (drizzle a little of the beef broth if necessary).  Add your garlic and continue cooking for 1 more minute.  Add the beef, tomatoes with their juice, beef stock, water, and bay leaves.  Bring to a boil, cover and simmer on low for 2 ½ to 3 hours, stirring occasionally.  Add your carrots, cremini mushrooms, peas, and yukon gold potatoes the last hour of cooking.  Add more pepper if needed.  Ladle into large soup bowls and serve with crusty french bread.

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• 2-16oz. cans of your favorite beans (black, kidney etc.), drained
• 2-14oz. cans of tomatoes, diced
• 2 lb. lean ground beef, browned and drained
• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 7oz. jar of sliced jalapenos, juice included
• 1 tsp. cumin
• 3 tbsp. chili powder
• 2 tbsp. garlic, chopped fine
• 2 tsp. Tobasco sauce
• 1 tsp. freshly ground black pepper
• Freshly grated cheddar cheese (optional)
• 3 Sliced scallions
• Sour cream, 1 tbsp. per serving (optional)

Brown your beef drain well and place in your crock pot.  Chop your vegetables and combine with the beef.  Add the rest of your ingredients, and stir to completely combine all ingredients.

Set your crock pot on high for the first hour and a half.  Then reduce the heat to low and continue cooking for 5 hours.  Serve with grated cheddar cheese, scallions, and a dollop of sour cream. 

 Serves: 8,  Prep time: 30 minutes,  Cooking time: 6 hours

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For  more casserole recipes, from Best-Casserole-Recipes.com, click here .

• 1 package bow tie noodles
• 2 packages frozen chopped spinach, thawed and drained
• 2 cups sour cream
• 1 1/2 cups grated fresh parmesan cheese

Meat sauce

• 1 lb. lean ground beef
• 1/2 lb. bulk pork sausage
• 1 large onion chopped
• 1 garlic clove chopped fine
• 1-15 oz. can tomato sauce
• 1-6 oz. can tomato paste
• 1 cup red wine
• ½ cup water
• ¼ tsp. each basil, rosemary, marjoram, oregano, black pepper and salt to taste

While you prepare your meat sauce, heat a large pot of salted boiling water and cook noodles until al dente.  Drain, and place back into pot.

Meat sauce

To a large lightly oiled skillet, add your beef, pork, and onion.  Combine well and cook until meat looses it’s pinkness.  Add garlic and cook until vegetable’s are soft but not brown.  Add tomato sauce, tomato paste, red wine, water, and spices.  Simmer uncovered until reduced to about 6 cups, roughly 30 minutes.

Pour meat sauce into pot with noodles, stir to combine and let cool.  In a large casserole dish (2 to 3 qt.) spread half the noodle mixture, scatter half the spinach, dot evenly with half the sour cream, carefully spreading sour cream with a large spoon to cover completely.  Sprinkle with half the parmesan cheese.  Repeat layers of meat and noodles, spinach, and sour cream, and top evenly with remaining parmesan cheese. (Keep covered and cold until ready to bake)

Bake, uncovered , in a 375 degree oven for 40 minutes, or until heated through and top is lightly browned.

Serves: 8

Total time: 60 minutes

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Interested in different types of enchiladas, click here. 

• 1 1/4 lb. tri-tip
• 2 tbsp. olive oil
• 1 onion, cut in half and sliced thin
• 1 tbsp. fresh oregano
• 1 tsp. cumin
• 1-4 oz. can diced green chiles
• ½ cup reduced sodium beef broth
• 1 tsp. corn starch
• 1 tomato, chopped
• 2 cups shredded cheddar and jack cheese
• 8 small corn tortillas
• 1-10 oz. can Las Palmas enchilada sauce
• 2 choppped green onions
• 2 tbsp. chopped fresh cilantro

Rub your tri-tip all over with the Pappy’s seasoning rub.  Cover and marinate atleast 2 hours, or overnite (for best results).  Preheat your oven to 300 degree’s.  Place tri-tip in a large casserole dish, coat with a little olive oil and cover with foil.  Bake for 2 hours.  Remove tri-tip and cool.  When tri-tip is cooled, chop into small pieces.  Set aside.  Reserve casserole dish for your enchiladas. 

If your tortillas are not soft, dampen with water, wrap in foil, and warm in over on low until hot.

Heat oil in a large pan over medium heat, add onion, cumin, and oregano.  Cook until onion is soft and kind of carmelized.  Mix cornstarch with broth and add to onion mixture with chiles.  Bring to a boil, stirring often, reduce heat and simmer until thickened, about 5 minutes.  Add chopped tri-tip and tomato, remove from heat and stir in 1 cup cheese.  Spread enough enchilada sauce to lighlty coat casserole dish.  Spoon enough mixture into each tortilla so you can wrap tortilla thoroughly and place seam side down in your casserole dish.  Pour remaining enchilada sauce to cover enchiladas, and cover with remaining cheese.  Bake covered in your 425 degree oven until heated through, about 20 minutes.  Sprinkle with cilantro and green onions, and serve immediately.

Serves: 4

Total time: 60 minutes

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Preheat oven to 350 degrees.  Slice eggplant to ½ thickness, rub both sides with salt, and set aside for 1 hour.  After 1 hour wipe salt off with paper towels and brush with olive oil. Place in a 9×13 casserole dish and bake in oven until soft, about 30 minutes.  Meanwhile, brown ground chuck with onion and garlic. Drain excess fat, add marinara, simmer for 30 minutes while you cook your pasta.  Drain pasta.

Remove eggplant, cool slightly.  Sprinkle the cooked pasta around the holes and over the eggplant.  Top with marinara, and mozzarella.  Bake for 30 minutes.  Remove from oven, sprinkle with parmesan, and serve immediately

Serves: 4

Total time: 60 minutes

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For more linguine and meatball recipes from RazzleDazzleRecipes.com, click here.

• ¾ lb. ground beef
• ¾ lb. ground pork
• 4 tbsp. olive oil, divided
• 1 tsp. cumin
• 1 large red onion, chopped
• 2 medium carrots, small chop
• 2 cloves garlic, finely chopped
• 1 cup sweet (red) vermouth
• 1/8 tsp. red pepper flakes
• 1 tbsp. cornstarch
• 1 ¾ cups, reduced sodium chicken broth
• 2 celery ribs, small chop
• 1 tbsp. fresh lemon juice
• 1 lb. linguine
• 1/3 cup coarsely chopped, celery leaves
• Grated fresh Parmigiano-Reggiano

Break meat into 1 ½ -inch clumps (do not mix meats).  Heat 2 tbsp. olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers.  Cook meat clumps with cumin, ½ tsp. salt, ½ tsp. pepper, turning occasionally, until pale golden in spots (inside will not be fully cooked), about 3 minutes.  Transfer meat with a slotted spoon to a separate plate.

Add remaining 2 tbsp. oil to skillet and cook onions, carrot, and garlic over medium heat, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.  Add sweet vermouth, pepper flakes and bring to a boil.  Whisk cornstarch into broth, then stir into onion mixture and return to a boil, stirring, reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 minutes.

Stir in meat, juices from plate, celery, lemon juice and simmer until meat is just cooked through, about 3 minutes.  Cook linguine in a large pot of boiling salted water until al dente.  Reserve ½ cup pasta water, then drain pasta.  Add pasta to meat mixture along with celery leaves and cook over medium-llow heat until just heated through.  Add pasta water to moisten if needed.  Season with salt and pepper, if needed.  Serve in large pasta bowls and sprinkle with Parmigiano-Reggiano

Serves: 6

Total time: 45 minutes

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Meatloaf considered a comfort food is a traditional american cuisine.  A versatile dish as well, because it can be used as left-overs. Meatloaf sandwiches are the absolute best!   There are thousands of recipes out there, and I am always on the hunt for something different.  So a few weeks ago, in the San Francisco Chronicle’s sunday edition of the food section, Bay area chef’s put the “mmmm” in meatloaf.  This very “mmmm” meatloaf is from Blue Plate restaurant, which is why it’s called Blue Plate meatloaf!!  Click here to learn more about the chef, Cory Obenou, behind this mouthwatering meatloaf, and Blue Plate restaurant.  Please enjoy!

For more meatloaf recipes, click here.

The meat loaf:

• 2 tsp. bacon fat or butter
• 1 medium onion diced small
• 5 cloves garlic minced
• 2/3 cups breadcrumbs
• pinch of dried thyme
• 2 tsp. minced fresh sage
• 3 tbsp. chopped fresh italian parsley
• 1 1/2 tsp. chopped fresh thyme
• 3/4 tsp dijon mustard
• 1/2 cup whole milk
• 2 eggs
• pinch cayenne pepper
• 1/4 cup + 2 tbsp. ketchup
• 2 tsp. worcestshire sauce
• 3/4 tsp. red wine vinegar
• 3/4 tsp. ground black pepper
• 2 tsp. salt
• a few drops tabasco sauce
• 1 lb. ground beef
• 5 ounces ground pork

The gravy:

• 4 strips thick-cut smoked bacon
• 2 tbsp. butter
• 1 tbsp. olive oil
• 1 shallot thinly sliced
• 2 cloves garlic thinly sliced
• 1 tsp. fresh thyme chopped
• 3/4 cup dry white wine
• 2 1/2 cups chicken stock

For the meat loaf:

Preheat oven to 350 degrees.  Spray a 5 by 9 inch pan with nonstick spray.  In a saute pan, add bacon fat or butter, onion and garlic, and cook over medium heat, until onion has softened, about 5 minutes.  Take care not to carmelize the onions.  Remove from pan and reserve.  In a large bowl, combine the remaining ingredients except the meat.  Let sit for 5 minutes, which allows the crumbs to absorb the wet mix and soften, preventing the loaf from cracking.

Add the meat and onion mixture to the bowl and mix by hand until well combined.  Transfer the mixture to the greased loaf pan and bake for 45 minutes, rotating the pan half way through the cooking time.  Let cool before unmolding.

For the gravy:

In a large shallow saute pan over medium low heat, cook bacon with 1 tbsp. butter, the olive oil, shallot, garlic, and thyme.  Add white wine, bring to a simmer and reduce for about 4 to 5 minutes to cook off the alcohol.  Add the chicken stock and reduce by half.  Stir in the remaining tbsp. butter and serve over the meatloaf.

Serves: 6-8

Total time: 1 1/2 hours

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