Stuffed Beef Roll

My great friend, Valeria is an amazing cook!  She is also the queen of making up great recipes with what she has on hand in her fridge and pantry. This is one of her creations and I had to steal it for myself.

Unfortunately, my picture of this tasty stuffed beef roll does not do her recipe justice.  (sorry V!)

Just imagine a meatloaf with salty ham and creamy cheese oozing out of the middle.  Yup, I’m drooling too!!

Use three pounds of good ground beef.

Put all the beef ingredients into a large bowl and combine.

Once everything is combined, split the mixture in half.

Spread one half of the beef mixture onto a sheet of aluminum foil into a square.

Layer on the ham, leaving about 2 inches on the bottom and 3 inches on the top.

Place the slices of cheese on top.

The is the most fun part!  Start by folding up from the bottom.

Keep it rollin’!

Rollin’, rollin’, rollin’…………

Towards the end, fold down the top and smooth the seam out.

Make sure the ends are nicely sealed up too.

I don’t have pics of the rest of the cooking steps, but I have to imagine it’s because I had a hungry family in the background crying, “Mommy, stop taking pictures and let us eat it already!”  So, there you go.

Stuffed Beef Roll


3 pounds ground beef

1 egg

½ cup Italian bread crumbs

¼ cup milk

½ tsp onion powder

½ tsp garlic powder

1 tsp dried basil

1 tsp dried parsley

1 tsp salt

½ tsp pepper



8 slices black forest ham

6 slices cheese (muenster, provolone)

Fresh basil (optional)

Place all the beef ingredients into a bowl and combine well.  Divide in half and spread one half onto a large sheet of aluminum foil, into a 12 inch by 12 inch square.  Layer on the ham and cheese, leaving at least 3 inches at the top of the square.  Fold the bottom edge of the foil up and keep rolling to the top, then fold the top down to seal.  Use your fingers to smooth out the seam and ends.  Repeat the same thing with the second half of the ground beef mixture.

Lay both beef rolls on a sheet pan and bake at 350 degrees for about 45 minutes or until done.

Chunky Granola

My family has been granola crazy since I started making it myself.  They can’t get enough!  We find ourselves not only having it for breakfast on our yogurt with fresh berries, the kids are having it as an after school snack and my husband is eating it as a late night dessert.  I tell you it’s crazy the amounts of granola we are going through.

Here’s the main reason: I finally learned how to make it correctly!  Actually, I didn’t make it incorrectly before, it just wasn’t chunky like my family likes it.  My previous Maple Almond Granola recipe is still what I use now, but I learned how to chunk-i-fy it.

Here’s the secret ingredient for chunky granola!  Can you tell what it is?  C’mon, give it a guess………………..

It’s egg whites!  This is one egg white, for 3 cups of oats.

You beat it until it’s a little frothy and just add it to your favorite granola recipe.  Easy peasy!

Dump the beautiful mixture into a heap on a parchment-lined sheet pan.

Lay it out flat and do not touch it at all while it spends one and a half hours in the oven.

Here’s is what you’ll get.  Lovely sheets of yummy granola.  You can break it apart into bite-sized pieces and enjoy any way you like, for breakfast or dessert.

Roasted Carrots

There are a few vegetables that I always keep in my fridge, one of which is carrots.  I love eating them raw with homemade hummus, but I also love them cooked.  This is my new favorite way to eat cooked carrots.

First peel and cut the carrots into bite-sized pieces on the bias.  Toss them in a bowl with olive oil, dried dill, salt and pepper.

Place them on a sheet pan and put it in the oven to get them on the road to deliciousness.

Here they are just out of the oven.  You can see they’ve caramelized and gotten nice and soft.

These carrots deserve a close-up shot.  They turn out juicy and the balance of sweet-to-salty is just perfect!  Enjoy with any type of meat and starch of your choice.

Roasted Carrots

From Ina Garten

12 carrots

3 tablespoons good olive oil

1 1/4 teaspoons kosher salt

1/2 teaspoons freshly ground black pepper

2 tablespoons minced fresh dill or parsley

Preheat the oven to 400 degrees F

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.