Hamburger Goulash

This is so easy (my signature criterion these days)! Just chop a couple of ingredients, brown the ground beef, open cans (I even use canned potatoes), do a little measuring, then let the slow cooker do all the work.

My mom used to make this in the '50s-'60s. I never got her recipe and had to figure it out myself.

Ingredients

• BACON, 3-4 rashers, cut into lardons
• GROUND ROUND (80/20), 1 pound
• SWEET ONION, 1 large, diced
• GREEN BELL PEPPER, 1, diced
• OLIVES, sliced, 1 small can
• MIXED VEGETABLES, frozen, 1 to 1-1/2 cups
• POTATOES, diced, 1 cup
• DICED TOMATOES, 14.5-ounce can, with juices
• TOMATO SAUCE, CANNED, 16 ounces
• WORCESTERSHIRE SAUCE, 2 tablespoons
• SOY SAUCE, 1 tablespoon
• ITALIAN SEASONING, dried, 1 tablespoon
• SUGAR, 2 teaspoons
• GARLIC SALT, 2 tablespoons (or to taste)
• BLACK PEPPER, freshly ground, 1 teaspoon
• (Optional) KETCHUP, to taste
• (Optional) HOT SAUCE, to taste

Directions

1. Saute bacon until slightly crisp, add in the ground beef and brown; add in the onions and green pepper.
2. Transfer to a slow cooker
3. Add in the remaining ingredients and stir to combine
4. Cook 3-4 hours on high.
5. Serve over steamed white rice.

Breakfast Burrito

This is a quick breakfast, especially if you buy many of the ingredients pre-made (e.g., salsa, guacamole, canned olives, shredded cheese mix). You can make one or as many as required.

I’ve found that the egg and egg substitute combo makes for more a smoother and more evenly cooked scramble.

You can add or eliminate ingredients as you see fit. For the breakfast meat, I usually use leftover cooked Portuguese sausage, or pork sausage (link or patty), chicken sausage, bacon, or anything else that’s handy. I’ve even used Chinese char sui or lup cheong on occasion. 

It wouldn’t hurt to be inventive.

Ingredients

• FLOUR TORTILLAS, 12-inch, 1 per burrito
• EGGS, 1 per burrito
• EGG SUBSTITUTE, 1/4 cup per burrito
• BREAKFAST MEAT(S), your choice, chopped and heated
• SOUR CREAM
• AVOCADO, 1 sliced or chopped
• JALAPEÑO PEPPER, 1, deseeded, deveined, chopped
• OLIVES, sliced
• GREEN ONIONS, chopped
• SALSA (commercial) or SALSA FRESCA (homemade)
• CHEESE, Mexican mix, shredded

Directions

1. Scramble the eggs and egg substitute, and sauté them in a buttered non-stick pan over medium-low heat. Set aside.
2. Sauté the breakfast meat pieces over medium heat. Drain and set aside.
3. Lay a tortilla flat, spread on some sour cream, then spoon on some eggs and meat in a horizontal row.
4. Continue adding onto the row with avocado, jalapeño, olives and green onions.
5. Top with salsa and cheese.
6. Fold the sides in; then from the bottom, roll the tortilla, creating a delicious tube of tasty goodness.

Basic Roasted Cauliflower

Here’s another recipe I’m almost embarrassed to share because it’s so elementary and easy.

You can add any other flavorings you like before roasting, and serve with your choice of sauces if you so fancy—marinara dip, salad dressings (thousand island, French, ranch, Italian all work) or gravies. I like mine as is, so as not to disguise the cauliflower flavor.

Ingredients

• CAULIFLOWER, 1 head, cut into florets
• OLIVE OIL, extra virgin, 1/4 cup
• GARLIC SALT, 2 teaspoons
• THYME, fresh, 1 teaspoon roughly chopped, or dry, 1/2 teaspoon
• CRUSHED RED PEPPER (Optional), 1/4 teaspoon
• If you’d rather, substitute 1 teaspoon crushed and minced garlic clove and 1-1/2 teaspoons kosher salt for the garlic sauce.

Directions 

1. Preheat oven to 450°F.
2. Cut the cauliflower into florets, sprinkle on the olive oil, garlic salt and thyme.
3. Toss and spread out on baking sheet.
4. Roast the cauliflower about 20 minutes until it’s toasty and tender.

Potato Maple-Glazed Sausage Sheet Pan

I found this recipe on Facebook. It's simple, easy, and tasty!

Ingredients

1. SMALL POTATOES, 3/4 pound
2. BRATWURST SAUSAGES, 4
3. ZUCCHINI, 1, cut into one-inch wedges
4. ONION, 1, cut into one-inch wedges
5. CHERRY TOMATOES, 1 cup
6. OLIVE OIL, 1 tablespoon
7. MIXED HERB SEASONING, 1 tablespoon
8. DIJON MUSTARD, 2 tablespoons
9. MAPLE SYRUP, 1 tablespoon

Directions

1. Preheat oven to 350°F.
2. Prepare potatoes, zucchini, onion, and cherry tomatoes, and place on a large shallow pan or baking sheet with sides.
3. In a small bowl whisk together oil, seasoning, mustard and syrup.
4. Drizzle half this mixture over the vegetables and toss to coat. Move to one side of the pan.
5. Place sausages on the other side of the pan and brush lightly with a little sauce.
6. Roast for 40 – 45 minutes until potatoes and sausages are cooked through and golden.
7. Drizzle with remaining sauce before serving.

Cabbage Soup

This is simple, easy and delicious.

I gotta tell you that this is a half recipe, and it makes 6-8 servings, depending on the size of the diners’ appetites. Just chop ingredients, open cans, add prepared seasonings, throw everything in a pot, bring to a boil, reduce to simmer, cover and cook for a couple of hours.

Ingredients 

• CARROTS, 2, chopped
• ONION, 1 large, chopped
• CABBAGE, 1/2 large head, chopped
• BELL PEPPER, 1 green, diced
• CELERY, 3 stalks, chopped
• (Optional) ITALIAN SAUSAGE, 3, crumbled or diced
• CANNED TOMATOES, 1 16-ounce can whole peeled, stewed, or chopped,with liquid
• DRY ONION SOUP MIX, 1 envelope
• CUT GREEN BEANS, 1 can, with liquid
• TOMATO JUICE (V8 is good), 1 quart
• BEEF BROTH, 1 can
• ITALIAN SEASONING, 1 tablespoon
• GARLIC SALT and GROUND BLACK PEPPER

Directions

1. Chop veggies, break up sausages, open cans, add prepared seasonings, throw everything in a pot.
2. Bring to a boil, reduce to simmer, cover and cook for a couple of hours.
   

That’s it! Enjoy!

Baked Lemon Butter Tilapia

Tilapia is a light and flaky fish that takes on the flavors it’s cooked in. This recipe is super easy and results in a definite crowd-pleaser. But you can substitute any white fish (trout, snapper, mahimahi, opakapaka, etc.)

Ingredients

• TILAPIA FILETS, 4, about 4 oz. each (thawed, if frozen)
• CANOLA-SOFTENED BUTTER, 2 tablespoons
• OLD BAY SEASONING, 1 teaspoon
• PARSLEY, 1 teaspoon
• SEASONED PEPPER, 1 teaspoon
• FRESH LEMON, 1

Directions

1. Preheat oven to 425°F.
2. Pat-dry fish with paper towel and place on foil-lined baking sheet.
3. Mix together the butter and seasonings, and spread carefully over the fish.
4. Squeeze half the lemon onto the fish (about 1 tablespoon of juice).
5. Slice remaining lemon and place on top of each fillet.
6. Bake for 10-15 minutes, depending on thickness until fish reaches 145°F and flakes easily with a fork.

Tarragon Chicken with Shallots

This recipe is from Risha Zimmern, Andrew Zimmern’s wife. Andrew is the host of the Travel Channel’s “Bizarre Foods.”

I didn’t have fresh tarragon, so I used dried. It’s not the same. And in retrospect, I’d lose the tomatoes and use mushrooms instead, adding them in at Step 7. Still, it was tasty.

Ingredients 

• CHICKEN THIGHS, 8, bone-in
• FLOUR, 2 tablespoons
• KOSHER SALT, 1 tablespoon
• BLACK PEPPER, 1 TABLESPOON FRESHLY GROUND
• BUTTER, unsalted, 2 tablespoons
• SHALLOTS, 12-18 whole medium, peeled
• WHITE WINE, 2 cups
• DIJON MUSTARD, 2 tablespoons
• TARRAGON, 2 sprigs
• CHERRY TOMATOES, cut in half, 2 cups

Directions 

1. Rinse the chicken and pat dry. Sprinkle with flower, salt and pepper.
2. Melt the butter over medium heat in a large, heavy pot or skillet.
3. Cook the chicken until well-browned and crisp on all sides. Set aside.
4. Add the shallots to the pot, saute in the butter and chicken fat for 10-12 minutes until they begin to caramelize.
5. Deglaze the pot with wine, then add the mustard and tarragon.
6. Add the chicken thighs, cover, turn the heat to low, and simmer for 30 minutes.
7. Remove the lid and cook an additional 15-20 minutes until the sauce reduces and thickens.
8. Add the cherry tomatoes to the pot, stir and serve immediately.