Green Chile Burgers


In step 2, you may need to add a teaspoon or two of water to the food processor to help process the chile mixture. Pressing a shallow divot in the center of each burger patty keeps the burgers flat during grilling.


  • 3Anaheim chile peppers, stemmed, halved lengthwise, and seeded
  • 3jalapeño chiles, stemmed, halved lengthwise, and seeded
  • 1onion, peeled and sliced into 1/2-inch-thick rounds
  • 1garlic clove, minced
  • Salt and pepper
  • 1 1/2pounds 85 percent lean ground beef
  • 4slices deli American cheese


  1. 1. CHAR VEGETABLES: Grill Anaheims, jalapenos, and onion, covered, over hot fire until vegetables are lightly charred and tender, 2 to 4 minutes per side. Transfer vegetables to bowl, cover, and let cool 5 minutes. Remove skins from chiles and discard; separate onion rounds into rings.

    2. PROCESS CHILE MIXTURE: Transfer chiles, onion, and garlic to food processor and pulse until coarsely chopped. Transfer all but ¼ cup chopped chile mixture to empty bowl and season with salt and pepper; set aside. Process remaining mixture until finely chopped, about 45 seconds, scraping down bowl as needed.

    3. FORM BURGERS: Combine beef, pureed chile mixture, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl and knead gently until well incorporated. Shape into four ¾-inch-thick patties and press shallow divot in center of each.

    4. GRILL AND TOP: Grill burgers, covered, over hot fire until well browned on first side, 3 to 5 minutes. Flip bur-gers, top with chopped chile mixture and cheese, and continue to grill, covered, until cheese is melted and burgers are cooked to desired doneness, 3 to 5 minutes. Serve.


Carnitas (Mexican Pulled Pork)

Recipe adapted by Our Best Bites from Cooks Illustrated Cookbook


3 1/2-4 pounds boneless pork butt roast (sometimes called boneless pork shoulder or boneless picnic roast)
2+ cups water (enough to cover the pork in the pot)
1 white or yellow onion, peeled and halved
4-6 cloves garlic, smashed and peeled
2 tablespoons lime juice (about 1 lime)
2 tablespoons red wine vinegar
1 teaspoon dry oregano
1 teaspoon ground cumin
2 bay leaves salt and pepper
1 orange
For serving: Small corn or flour tortillas, grated cheese (I like cotija cheese), pico de gallo,mango pico de gallo, mint-pineapple pico de gallo, guacamole, sliced avocado, sliced white onion, sprigs of cilantro, fresh lime wedges, etc.

Instructions: Place the oven rack in the lower middle position and preheat the oven to 300 degrees.

Trim the pork of excess fat and cut into 2″ chunks. Place the pork in a heavy lidded pot like a Dutch oven. Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and the juice from the orange. After squeezing the juice from the orange, toss the rinds into the pork mixture and stir to combine. Bring to a boil over medium heat, stirring occasionally.

Cover the pot and transfer to the oven. Cook for about 2 hours or until the pork falls apart when poked with a fork. When the pork is fork-tender, remove the pot from the oven.

Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside.

Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for 8-15 minutes (longer or shorter if necessary) until the liquid is thickened and glaze-y and, when stirred, the spoon leaves a trail in the liquid (you should have about 1 cup of liquid).

Use your fingers to pull apart the pork pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid. Turn your oven broiler on high and place the pork in the oven for 5-8 minutes or until the pork starts to brown and the edges become crispy. Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy (but not charred, unless that’s your thing). Serve in warmed tortillas with desired toppings. Makes about 12 servings.

Pasta Fagioli Soup

1 lb. ground beef, turkey or Italian sausage

1 clove garlic, minced

1 small onion, chopped

1-2 carrots, chopped

3 ribs celery, chopped

1-28 oz. can diced tomatoes

1-15 oz. can kidney beans

1-15 oz. can white beans

1-15 oz. can tomato sauce

1 1/2 cups V-8 juice (I like spicy)

1 T. vinegar

1 t. salt

1/2 t. pepper

1 t. oregano

1 t. basil

1 1/2 t. thyme (or just replace all 3 of these with 3 t. Italian seasoning)

1/2 lb. ditalini pasta is a small tube pasta (or any small pasta)

Brown meat in large stock pot. Add all fresh veggies and saute for 10 minutes.

Add remaining ingredients except for pasta. Simmer for 1 hour (or however long

you have until dinnertime!). Meanwhile, cook pasta, drain and toss with olive oil.

Put soup and pasta together in bowl and top with grated parmesan cheese.

(Keep the noodles separate if you plan to have leftovers because they will get


Pot Roast with Noodles

This makes a nice red sauce to go over you noodles.

1 2- 2 ½ pounds beef chuck roast, arm roast….

1 Tbsp. oil

2 med carrots, coarsely chopped (or more)

2 stalks celery, sliced (or more)

1 med. Onion sliced

1 Tbsp. quick- cooking tapioca*

1 14 ½ can Italian-style stewed tomatoes*

1 6-oz. can Italian-style tomato paste*

1 Tbsp. brown sugar

½ tsp. salt

¼ tsp. pepper

1 bay leaf

4 cups hot cooked noodles



Trim fat from roast. *Brown roast on all sides in hot oil.

Place vegetables and meat in crockery cooker or roasting pan. Sprinkle tapioca.

In a bowl combine un-drained tomatoes, paste, brown sugar, salt, pepper, and

bay leaf: pour over the meat.

Cover on low for 10- 12 hours or high for 4-5 hours. Discard bay leaf. Skim off

fat. Serve with hot cooked noodles. Makes 8 servings.

Serve with green salad and rolls

*If you cook it in the oven 350 for 2-2 ½ hours. About an hour per pound.

*If I don’t have on hand Italian-style tomatoes or paste, I use regular tomatoes

and add extra garlic, oregano and basil.

*I don’t brown it either because of time and mess…… But it is better if you want

to do that.

*If you don’t have tapioca, just use flour or corn starch at the end to thicken it for

your gravy. You know, pull out the roast and veggies and thicken like you would

for gravy. Easy!

Beef Soup

  • 1 lb. ground beef, simmer 5 min. and drain fat, set aside
  • 1 Tbs. Oil to pan
  • 1 cup carrots thinly sliced
  • ½ cup chopped onion
  • ½ cup celery thinly sliced

Cook about 5 min.


  • 2 T. flour, and cook 1 min more
  • 1 can beef broth
  • 1 can Italian tomatoes chopped with juice*
  • 1 cup water
  • 1 tsp. Worcestershire sauce
  • ½ tsp. salt
  • ½ tsp. pepper

Add ground beef and simmer 25 min

Stir in:

  • ½ cup frozen peas
  • 2 Tbs. Parsley

Simmer 5 min.

May add 1 cup cooked noodles. Makes 6 cups soup.

**If I don’t have Italian tomatoes I add Italian seasoning and a clove of crushed


Beef and Cheese Manicotti


4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces


Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Mom’s Chili

  • 2 lbs. ground beef
  • 1 med onion chopped
  • 2-3 cloves garlic chopped
  • ¼ cup chili powder
  • 2 tsp. ground cumin
  • 1 tsp oregano
  • 1 can (35 oz) Italian peeled tomatoes undrained
  • 1 ½ cups water
  • 1 can (15 ¼ oz) red kidney beans, drained
  • 1 can (15 ¼ oz) pinto beans, drained
  • 2 tsp sugar
  • 1 ¼ tsp. salt
  • Accompaniments: shredded Cheddar cheese, sour cream, onion


Cook ground beef with onion and garlic, drain. Stir in chili powder, cumin, oregano, tomatoes with juice, water and simmer 1 ½ hours. Stir in beans, sugar and salt. Enjoy!

**This one makes a lot, you can always freeze some for another time.
**Can serve with noodles or corn bread.

Easy Crock Pot Roast

What you’ll need:

  • 1(4 -5 lb) beef roast, any kind
  • 1(1 1/4 ounce) package brown gravy mix, dry
  • 1(1 1/4 ounce) package dried Italian salad dressing mix
  • 1(1 1/4 ounce) package ranch dressing mix, dry
  • 1cup water


  1. Place beef roast in crock pot.
  2. Mix the dried mixes together in a bowl and sprinkle over the roast.
  3. Pour the water around the roast.
  4. Cook on low for 7-9 hours.

Beef Goulash Sauce

What you’ll need: 

  • 2 lbs round or sirloin steak, cubed
  • 2 T oil
  • 1 clove garlic or 1 tsp garlic powder
  • 1 lg onion finely chopped
  • 1/2 c tomato soup
  • 2 beef bouillon cubes
  • 1 1/2 c water
  • 1 T paprika
  • 3 T vinegar
  • 1/2 c red wine
  • garlic powder to taste
  • 2/3 c sour cream
  • 3 tsp flour


In a sauce pan, heat the oil and brown the meat with the garlic and onion.

Once meat is browned: add soup, bouillon cubes, water, paprika, vinegar, and red wine. Bring mixture to a simmer.

In a small bowl combine the sour cream and flour. Mix well. 20 minutes before serving add sour cream mixture to meat mixture and heat thoroughly.

Serve over hot noodles, such as egg noodles or spaetlze.

Beef Stroganoff

What you’ll need: 

  • 2-3 lbs round or sirloin steak, sliced into small strips
  • 3 T oil
  • 1 clove garlic
  • salt and pepper to taste 
  • 2/3 cup water
  • 4 oz can of mushrooms
  • 1 onion soup mix
  • 1 c sour cream
  • 2 T flour
  • 1/4 c white wine (optional)


In a sauce pan, heat the oil and brown the meat with the garlic. Add salt and pepper to taste

Once meat is browned: add water, mushrooms, and soup mix. Bring mixture to a simmer. Simmer till meat is tender about 15 to 30 minutes.

In a small bowl combine the sour cream, flour, and white wine. Mix well. 15 minutes before serving add sour cream mixture to meat mixture and heat thoroughly.

Serve over hot noodles, such as egg noodles or spaetlze.