Hamburger Popovers

So, THIS recipe that I am posting below is actually Kosher for Passover. BUT, it can easily be made into a regular non-Passover recipe! These are really good, and fun to eat for dinner, especially for kids.

My husband told me his mother used to make these all the time when he was a kid, I personally just made and ate them for the first time last year when I made them for Passover. They were very tasty!

They are pretty easy to make but will take some time because you need to let the batter rest for about 45 minutes.

Ingredients:

For the Popover

2 eggs
2 teaspoons oil
2/3 cup water
1/2 teaspoon salt
1/8 teaspoon white pepper (or black pepper, the only difference is color!)
1/2 cup cake meal

For the Hamburger

1/2 pound ground beef or veal
1 egg
1 tablespoon matzo meal
1 tablespoon finely chopped onion or 1/8 teaspoon onion powder
oil for muffin cups


Directions:

In a medium sized mixing bowl, prepare the popover batter by beating the eggs with the oil, water, and seasonings.

Stir in the cake meal. Blend well and let rest for 30-45 minutes.

Thoroughly blend the hamburger ingredients in a small bowl.

Shape the mixture into 12 balls and set them aside on a dish.

Grease and heat twelve 2 1/2 inch muffin cups. Pour the batter into the heated cups.

Put a meatball in each muffin cup.

Bake in a preheated 450 degree F. oven for 35 minutes.

This recipe serves 3-4.


Now, like I said, I could see making this as a normal, non-Passover recipe. In fact, I could TOTALLY see making this totally like non Kosher and adding some cheese into them, but that's another story. :-)

For the popover, you would use actual flour instead of cake meal, and maybe a splash of milk. In the meatballs, you would use breadcrumbs instead of matzo meal. I found THIS recipe online, just googling around for a regular hamburger popover recipe, so they are out there!

We like eating these with a little ketchup too!

Enjoy!

Halloween Week Continues with Bloody Zombie Dinner Tarts!

In keeping with the Halloween theme this week, and complying with my husbands request for his favorite meal - my Hamburger Pie - I decided to get a little creative and make little individual "tarts" of hamburger pie with a monster face.

I followed my hamburger pie recipe loosely - I diced some onions and threw them in a saute pan before I added the 93% lean beef to brown. Once that was browned, I added the cream of mushroom soup along with shredded cheddar cheese.

While that was cooking, I unrolled a can of crescent roll dough and cut 8 circles. Four of the circles I left alone, and 4 I cut little monster faces out.

When the mixture was ready, I put a few spoonfuls onto each whole circle, put the monster face circle on top and pinched the sides closed.

I then took green food coloring and brushed it onto the top of the face...lastly adding a few dabs of red food coloring for blood.

I popped them in the oven at 350 degrees F for 12 minutes and poof! Something fun and creative to eat for dinner!!

Happy Halloween week!

Hamburger Pie!

The following recipe is one my husband and my dad LOVE so much. I originally found it on the Campbell's Kitchen website, but have since modified it as my own by tweaking a few things here or there.

It's easy to make - takes about 30 minutes or so. You can also half the recipe very easily to make a smaller batch.

It's a very filling dish and if I make a full one, it feeds my husband and I for 3 meals, unless I am nice and bring some to my dad to eat.

Hamburger Pie:

at least a pound of ground beef (if making a whole recipe). No more than a pound and a half.

2 packages of crescent rolls

at least 2 cups of whatever shredded cheese you like. (we use cheddar most of the time)

1 can of low fat cream of mushroom soup. (I want to try this recipe out with cream of broccoli but haven't gotten around to that yet).


Steps:

Preheat your oven to 350 degrees F.

Cook the beef in a skillet, stirring often to separate the beef, and until brown. Pour off the fat. (sometimes before I put the beef in the skillet I will mix in some salt or pepper or whatever spice calls out to me that day just for a little something extra - if it is anything else, usually paprika or something like that).

Stir in the soup.

Open 1 package of the crescent rolls and press on the bottom and up the sides of some sort of casserole baking dish. If you want to make it a true pie, use a 9 inch pie dish. I use a rectangle or square Corning cookware dish. Press all of the seams together to seal.

Start your layers! Layer half the beef mixture on the bottom, followed by half the cheese. Repeat the layers once more, or until you have used up your ingredients. The amount of cheese is subjective to how cheesy you like things. I love cheese but I have to go a little easy on it because my husband isn't as much of a cheese fan as I am.

Open the second package of crescent rolls. Place the dough over the filling and press the edges to seal, if desired, or make a cool pattern with the dough to make it look more like a pie.

Bake for 15 minutes or until top is golden brown.

Enjoy with salad, french fries or mashed potatoes or whatever side you like!