The Tiny Kitchen Beef Soup

The Tiny Kitchen Beef Soup

This soup is so easy to make and it taste so good.

1/2 cup onion chopped

1/2 cup celery chopped

Put 2 Tablespoon olive oil in bottom of sauce pan and heat over medium heat. Add chopped onion and celery.

Add:

1 teaspoon kosher salt

1/2 teaspoon pepper

2 teaspoons parsley

Stir together and allow the celery and onion to cook until transparent.

2 medium potatoes chopped into small pieces — about 1/2 inch cube in size

Add to pot.

4 cups of water — pour into pot and allow to come to a simmer.

Add:

2 teaspoons Seasoning Salt

1/4 cup salsa sauce

1 — 12 oz can of Roast Beef in Beef Broth (including all broth)

Stir together and allow to come to a boil. Turn down on medium low and allow to simmer until potatoes are done. Taste and if needed add seasoning.

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The Tiny Kitchen Nachos

The Tiny Kitchen Nachos

Preheat oven to 350 degrees

Brown

1 lb. Hamburger in saute pan

When browned, remove fat from hamburger and discard.

Saute in sauce pan until tender not mushy:

1 Tablespoon Olive Oil

1/2 cup chopped onion

1/2 cup chopped celery

2 teaspoons salt

1 teaspoon pepper

1/4 teaspoon Cayenne Pepper

1 Tablespoon Parsley

Add to sauce pan:

1 zucchini

1 can 14.5oz diced tomatoes — drained

Add browned hamburger

Stir together and then taste for seasoning — add if needed.

In a baking pan that is about 2″ high x 9″ wide x 13″ long pour Tortilla chips of your choice and 2 cups of shredded cheese — whatever you have in your supply and that you like. Sprinkle cheese all over the top of the chips and bake until melted then pour hamburger mixture over the entire pan. Serve with sour cream, guacamole and salsa.

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This is an easy, quick dinner without a lot of work and mess. Enjoy!!

Potato And Hamburger Dinner

Potato And Hamburger Dinner

Preheat oven to 350 degrees.  8 x 8 inch baking dish spray with non-stick spray.

3 large Yukon Gold Potatoes

1 pound lean Hamburger

1/2 Mid-sized sweet onion finely chopped

1 cup celery finely chopped

2 teaspoons Thyme finely chopped or you can use dried

1 carrot finely chopped

1 can (14.5 oz) diced tomatoes

1 cup shredded Gouda Cheesse

1 cup shredded Mozzarella Cheese

1 Tablespoon parsley finely chopped or you can use dried

2 teaspoons dried Italian Seasoning

2 teaspoon garlic finely chopped

2 teaspoon Sea Salt

1/2 teaspoon freshly ground pepper

2 Tablespoons Olive Oil

Wash and cut pototes into 1/4 inch rounds and place in sauce pan, cover with water and 1 teaspoon of salt.  Bring to a boil.  Boil until slightly tender — towhere a fork will go through with a little effort.  Drain and let cool while you brown hamburger.  After hamburger is brown, take out of pan and place to the side.   Drain fat.  Put 2 tablespoons of olive oil into same pan and add onion, garlic carrot, celery salt and pepper.  Saute’ altogether until tender.  Stirring often.  Add tomatoes, parsley and Italian Seasoning then let heat through.  Add back in hamburger and stir together.  At this point, taste to see if flavoring is correct for you making corrections to taste.

Begin layering potatoes, hamburger mixture and each cheese until you have used up all ingredients ending with cheese.  Cover with foil and place on cookie sheet so that if it boils over, it won’t get your oven messy.  Cook for twenty minutes or until cheese is melted.  Uncover and let cook remaining fifteen minutes or until cheese is a golden brown.  Remove from oven and let rest for ten minutes then serve.