Creamed Chipped Beef on Toast

Creamed chipped beef on toast is never going to look pretty, either on the plate in front of you, or in a photo. Well, I think my photo looks pretty darn good. But let’s face it, creamed chipped beef on toast is so, so good. It actually reminds me a lot of the classic biscuits and gravy, and what’s not to love about that one?

Recently I was honored to have Nueske’s deliver some of their delicious products. Everything from sausages, to bacon, and their smoked beef slices. I was floored because I have never seen the Nueske’s smoked beef slices at any grocery store, so I was super excited to give it a try. Grocery stores take note. Order and stock this stuff because it is awesome!

I immediately opened the sliced beef and fell in love with it, as did my kids. It was that great Nueske’s smoke, and just has you wanting more. As I continued to eat another slice, the idea came to mind to make creamed chipped beef on toast. What better could this be but to add some of this great smoked beef flavor to a classic dish.

Creamed Chip Beef on Toast Recipe
Creamed Chip Beef on Toast Recipe

Let’s get started.

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup Nueske’s beef slices, chopped
  • 1 cup milk
  • 2 slices of Texas Toast, toasted
  • cracked black pepper, to taste

That’s it. Pretty darn simple.

Start by melting the butter in a skillet on medium heat. Once it begins to melt, toss in the chopped beef slices. Stir, and get the beef a bit crispy along the edges. Once you have that complete then toss in the flour, and continue to stir to incorporate all of the flour and cook it at the same time, about a minute or so.

Ingredients for making Creamed Chipped Beef on Toast
Ingredients for making Creamed Chipped Beef on Toast

Next, pour in the milk, and continue to stir for a few minutes. The sauce will now thicken. Add some cracked pepper. Continue to cook for a few minutes, then you are ready to pour over the toast.

Stack the toast, and pour everything over the toast.

Creamy Chipped Beef on Toast
Creamy Chipped Beef on Toast

This is a stick to your ribs kind of breakfast for sure. The creamy gravy softens the toast, and when cutting into it and swiping up the gravy, well you kind of close your eyes and fall in love. The smokiness of the sliced beef, just lightly caramelized, adds the perfect balance to this recipe. Thanks Nueske’s for inspiring me to make this great recipe! Hope you enjoy!

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Chorizo and Cheese Stuffed Burgers

Burgers and Summertime. What’s not to love? We grill burgers about every two weeks at my house, and the routine is always the same with the family. Two cheeseburgers, one plain with bacon, no burger for my youngest, and well, then there is me and that’s when I started to get creative.

Don’t get me wrong, I’m a fan of a simple cheeseburger, a big fan at that, but sometimes you want something a bit off the usual path. That’s when I took a look in my refrigerator and found some good old Mexican chorizo, and hence the idea on this burger recipe. The chorizo and cheese stuffed burger.

Chorizo and Cheese Stuffed Burgers
Chorizo and Cheese Stuffed Burgers

The end result was something super delicious, and an explosion of flavor when biting into it. A must make in my opinion.

Let’s get started.

Ingredients:

  • 1/2 lb ground chuck
  • 1 cup Mexican chorizo, cooked and fat removed
  • 2 slices of American cheese
  • Cooked bacon, optional
  • 1 hamburger bun, good and sturdy, toasted
  • mayonnaise, optional
  • pickles, optional

Start by cooking your Mexican chorizo. During this time, form your hamburger patties.

Divide your ground chuck into 1/4 pound patties. When the chorizo has cooled, take one patty and place on the American cheese. Top with the cooked and cooled chorizo, then top with the other 1/4 pound patty.

Chorizo and Cheese Stuffed Burgers
Chorizo and Cheese Stuffed Burgers

Shape and form the patties so that both patties are combined, and sealed. Season with salt and pepper if you desire.

Once your grill is heated, cook over direct heat for a few minutes, then flip, add another slice of the American cheese, and cook for another few minutes before finishing over indirect heat until your desired doneness.

To assemble, take your bottom toasted bun and slather on some mayonnaise. Top with bacon if desired, then the cooked chorizo and cheese stuffed burger, then the top bun. Spear a pickle on top and dig in.

The result is awesome. The creaminess from the mayonnaise, the crunch from the smoky bacon, and then the explosion of the chorizo and cheese. Good? Heck yes. Delicious to say the least and as meaty as it sounds, it was not heavy in feeling. As a matter of fact, it was hard to put down.

So the next time you are firing up the grill to make some burgers, and want something different, give this one a shot. It was a real treat.

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Taco Pie

This past fourth of July, we decided to break from our normal routine of staying put in our neighborhood, and instead decided to go to our sister-in-law’s house for the weekend. It was fun to say the least. We were able to go fishing along the Rock river, as well as just spend good old time with family. Granted we did not catch many fish, but my kids were able to spend some good quality time with their cousins, and they loved every second of it! With that said, my cooking responsibilities were set aside as well. My sister-in-law did not even let me help. WITH ANYTHING. I will be honest, it actually felt pretty good not to cook for a bunch of people. Regardless, there was one dish she threw together that was so simple, and one where everyone devoured. It was a taco pie.

Taco Pie Recipe
Taco Pie

This taco pie is everything you could probably love about tacos, but done in a pie kind of form. In my case, I decided to use pre-baked puff pastry sheets as my top and bottom crust. Did my family love it? Heck yes, and it was so, so good.

Let’s get started.

Ingredients:

  • 2 sheets of puff pastry, cooked according to directions
  • 1 1/2 lb ground chuck, cooked and fat removed
  • 1 whole onion, chopped
  • 1 whole jalapeno pepper, diced (seeds removed if you do not want it spicy)
  • 1/2 tbsp salt, to taste
  • 2 tbsp taco seasoning
  • 1 tsp cumin powder
  • 1/2 tsp cracked black pepper
  • 1 cup of cooked corn kernels
  • 1 cup of your favorite salsa (I used a blend)
  • 3 cups colby jack cheese, shredded
  • 2 cups Doritos, crumbled
  • black olives, optional
  • sour cream, optional
  • shredded lettuce, optional
  • additional jalapenos, optional
  • lime wedges, optional
  • hot sauce, optional

Start by heating a large skillet on medium-high heat. Once heated, add in your ground chuck, and cook until browned. Strain and discard the fat.

Return the ground chuck back to the heat, and toss in the onions, corn, jalapenos, salsa, and seasonings. Stir and cook until the vegetables have softened. Once softened, remove them from the heat, and prepare your taco pie.

Preheat your oven to 350 degrees.

To a baking dish, one large enough to fit one of the pre-cooked puff pastry sheets, place the puff pastry sheet on the bottom.

Ingredients for making a Taco Pie

Top with some of the cheese, then layer on the meat mixture, then layer on the rest of the cheese, and then the crumbled Doritos. Bake for 25 minutes, or until the cheese is nice and melted. Once melted, remove and top with the remaining puff pastry sheet, and then back in the oven and cook for about 5 minutes, or until the top puff pastry is warmed through.

Now you are ready to dig in. I let the pie rest for about 5 minutes before slicing into squares, but you do what you want.

Once sliced, place onto your plate, and add sour cream, olives, hot sauce, lettuce, and limes. Or don’t. It’s your call.

The ultimate is the taco pie. It’s a bit sweet from that awesome puff pastry, and then an explosion of flavor from everything you love about a spiced taco meat mixture. You could do this with chicken or pork if you want, but the classic ground beef mixture hit a homerun with my kids. Did I mention my oldest even ate it, and loved it? To me, that’s a win, win, and I’m thankful my sister-in-law turned me on to something so easy, yet so comforting to make. Hope you enjoy!

Taco Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 sheets of puff pastry, cooked according to directions
  • 1½ lb ground chuck, cooked and fat removed
  • 1 whole onion, chopped
  • 1 whole jalapeno pepper, diced (seeds removed if you do not want it spicy)
  • ½ tbsp salt, to taste
  • 2 tbsp taco seasoning
  • 1 tsp cumin powder
  • ½ tsp cracked black pepper
  • 1 cup of cooked corn kernels
  • 1 cup of your favorite salsa (I used a blend)
  • 3 cups colby jack cheese, shredded
  • 2 cups Doritos, crumbled
  • black olives, optional
  • sour cream, optional
  • shredded lettuce, optional
  • additional jalapenos, optional
  • lime wedges, optional
  • hot sauce, optional
Instructions
  1. Start by heating a large skillet on medium-high heat. Once heated, add in your ground chuck, and cook until browned. Strain and discard the fat.
  2. Return the ground chuck back to the heat, and toss in the onions, corn, jalapenos, salsa, and seasonings. Stir and cook until the vegetables have softened. Once softened, remove them from the heat, and prepare your taco pie.
  3. Preheat your oven to 350 degrees.
  4. To a baking dish, one large enough to fit one of the pre-cooked puff pastry sheets, place the puff pastry sheet on the bottom.
  5. Top with some of the cheese, then layer on the meat mixture, then layer on the rest of the cheese, and then the crumbled Doritos. Bake for 25 minutes, or until the cheese is nice and melted. Once melted, remove and top with the remaining puff pastry sheet, and then back in the oven and cook for about 5 minutes, or until the top puff pastry is warmed through.
  6. Now you are ready to dig in. I let the pie rest for about 5 minutes before slicing into squares, but you do what you want.
  7. Once sliced, place onto your plate, and add sour cream, olives, hot sauce, lettuce, and limes. Or don’t. It’s your call.

 

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Smoked Meatloaf Sandwich

An old friend of mine recently sent me a picture, with words of excitement, of his smoked meatloaf. I always get excited about things like that, and it was funny that he sent it as it was on my list of things to make. With that said, I had recently updated my Weber kettle grill with the Smokenator 1000 (a product review will be posted in the near future). So as I was smoking a pork shoulder using this new accessory, I decided to whip up a quick meatloaf in a small pan, and smoke that as well, just to see how it would go. Holy moly, this friend was right. A perfect smoked flavor on what you know as a classic meatloaf, and one that was super tender and delicious. My wife and I had it for dinner this week, and just fell in love with it. She warmed it up and ate it as a classic meatloaf, and I decided to make a sandwich out of it, and let’s just say they were both phenomenal.

Smoked Meatloaf Sandwich Recipe

If you are busting out the smoker this week, give this one a shot. It was really great.

Let’s get started.

Ingredients:

  • 1 lb ground chuck
  • 3/4 cup of onion, diced
  • 1 carrot, shredded
  • 2 tbsp fresh parsley, chopped
  • 2 cloves garlic, minced
  • 3 slices white bread, crusts removed, diced
  • 1/2 cup of milk
  • 1 egg
  • 1 tsp salt, to taste
  • 1 tsp cracked black pepper, to taste
  • 2 tbsp ketchup
  • aluminum pan to fit the meat loaf
  • buns, optional
  • BBQ sauce, optional

Start by soaking the bread in the milk, then get a large mixing bowl out and add in the remaining ingredients.

Once the bread is soaked, add the bread to the mixture, and then using your hands, combine to make sure all of the ingredients are nicely incorporated, but not overly mixed.

Add the meatloaf into your aluminum pan, and place into your preheated smoker (mine was stable at around 235 degrees). Cover, and let this smoke for about 2 hours, or until your internal temperature of the meatloaf is at around 165 degrees. Once that internal temperature has been met, carefully remove the pan (careful as it is hot, and there are plenty of juices. I use a couple of pair of tongs to do this.)

How to smoke a meatloaf

 

Once the meatloaf has slightly cooled, remove it from the pan, and cut it into slices.

Again, I made mine into a sandwich, and lightly seared it on a nonstick skillet for a few minutes. I then slathered some of my favorite barbecue sauce on the bottom bun, topped with the smoked meatloaf, and garnished it with a pickle.

The end result is nothing short of amazing, and I’m glad my old friend nudged me to move a bit quicker to make the smoked meatloaf. I used apple wood chips for the smoke, and it left just the right amount of smoke to make this not only a great meatloaf, but an awesome sandwich to boot. Hope you enjoy!

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