Archives for category: Beef


We bought a grill!  Prior to this purchase we had a Little Smoky charcoal grill that is about 1 foot tall and you have to basicaly kneel next to it to grill.  It holds approximately 1 & 1/2 burger patties.  I was so excited when the husband decided to buy a gas grill because we normally use a grill pan for “grilling” which does an okay job, but it’s not the same.  One of the first grilled meals I chose was a Beer Burger which I first called “Jamaican” because used Red Stripe [it was the only beer sold in a single bottle at the grocery store].  When I told the husband, he said to call them “Ja’makin” Beer Burgers like “you’re making” beer burgers, so there you go.  We are kind of special here. 


Have you ever had a food epiphany?  I have had a few since I really started cooking because there were several things I had never even tried before (I can be pretty darn picky).  But no food epiphany so far has rivaled the one I had when I ate this Beer Burger.  I am amazed at what beer can do to the flavor of a burger.  I hate beer, I really do.  But in a burger?!?  Holy wow it’s the best thing I’ve ever had.  I will never grill a beef burger without beer again!  Hooray Beer! <– Also husband’s input.

We made this with Baked Oven Fries and Grilled Zucchini Planks (recipe soon to follow).

“Ja’makin” Beer Burgers

Recipe #: 59

Saved Since: July 2009

Count: 15 down

Husband’s Rating: 4.5 out of 5

My Rating: 5 out of 5

Serves 2 to 3


  • 1 lb. ground beef (85/15)
  • 1/2 small onion, finely chopped
  • 1/4 c. beer (use Red Stripe for “Ja’makin” burgers 😉
  • 1/2 Tbsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 large clove garlic, finely chopped


  1. Heat your grill to medium-high.
  2. In a bowl combine beef, onion, beer, Worcestershire sauce, salt, pepper and garlic.
  3. Form into 2 large or 3 medium patties.
  4. Cover and grill patties 12 to 15 minutes or until cooked to preferred doneness.
  5. Toast buns and add preferred toppings.

Source: as seen on Sweet Savory Southern, originally from Betty Crocker, Grilling Made Easy.


I made this quick  meal the other night and it was a huge hit with the husband.  As I was cooking I wasn’t sure it would turn out well because it seemed to be missing a component that would hold everything together.  There is no real sauce or even anything that is very thick which is what I prefer.  Husband and I thought that putting a layer of shredded cheese in the middle as well as on top might help.  We also tossed around a few ideas for different dishes using similar ingredients and flavors.  I will get around to that eventually I’m sure 😉

Overall though this is delicious and if you like beef, cheese, and peppers, you’re going to love this. 

Taco Pasta Casserole

Recipe #: 98

Saved Since: May 2010

Recipe Count:  13 down, 193 to go

Husband’s Rating: 4 out of 5 stars

My Rating: 3 out of 5 stars

Serves:  2 to 3


  • 1 c. dry penne pasta
  • 1 Tbsp. olive oil
  • 1/2 onion, chopped
  • 1/2 lb. ground beef
  • 1 & 1/2 Tbsp. taco seasoning
  • 1 & 1/2 tomatoes, seeded and chopped
  • 1/2 c. multi-colored bell pepper strips
  • 3/4 c. salsa (your heat preference)
  • salt and pepper
  • 1 c. shredded Monterey Jack cheese


  1. Preheat oven to 350F.
  2. Cook pasta according to package directions. 
  3. Drain and put in a square baking dish.
  4. In a skillet, heat the oil over medium heat.
  5. Add onions until softened.
  6. Crumble in the ground beef and cook until browned.
  7. Add the taco seasoning, tomatoes, and bell pepper strips.  Saute until vegetables soften.
  8. Add salsa and season with salt and pepper.
  9. Pour the ground beef and vegetable mixture over the pasta. 
  10. Toss lightly to incorporate and top with shredded cheese.
  11. Bake for 10 minutes until cheese melts.
  12. Serve hot.

Source: adapted from Joelen’s Culinary Adventures