I have reasons for long delay

 Happy Valentines Day!

Long time no post due to long illness and not having energy to cook. So now am back at it again after almost three months. So, no fantastical recipes as yet but did hit on another version of the DIY hamburger helper. Fast, tasty and quick Oh yes and fixed a huge crock pot of ham and potato soup that is absolutely delicious but heavy on the salt. Restocked the freezer with boneless, skinless chicken thighs, stew meat and the usual assortment of hamburger and chicken. 

 One Pan Hamburger Pasta 

1lb hamburger

1/2 onion, chopped

1tbs olive oil

3 or 4 cloves garlic, crushed

2 packets Mushroom Gravy mix 

1 tbs Italian seasoning

1 tbs Italian salad dressing

1 tsp pepperoncini juice 

2 tbs (approx) Parmesan/Romano cheese

1 tsp paprika

Salt/pepper

1/2 box rotini pasta (or pasta of your choice, something that will grab onto sauce and meat)

 

Due to my kitchen arrangement I had to cook the pasta first then set it aside, if you have a big enough stove, cook the pasta when convenient. There is a 'cooking time' when the sauce has to thicken so just time it so the pasta can cool a bit before adding it into the meat.

 

Using a large frying pan, over medium high heat, ad the olive oil and heat until shimmer, add onion and cook until almost translucent. Add in the hamburger but let it sit and brown a bit before digging in to separate and cook. Continue cooking meat until well browned, salt and pepper to taste, lower heat and add in the garlic and the Italian seasoning.

In large measuring cup (I  have a 4 cup one) pour in 2 cups water and the two packets of mushroom gravy mix, whisk to combine well then continue whisking while pouring it into the pan of meat. Stir carefully to combine as it heats back up to a simmer. When sauce begins to thicken add in the drained pasta. 

 Continue to stir to mix well and coat the pasta.  As the sauce thickens, add in the cheese, stirring well, the juice and the salad dressing. Lower heat and stir occasionally for about a minute or so. Sauce should be coating meat and pasta well. Should be well thickened but not gloppy. Taste to adjust seasoning if needed.

 Done! Serve in a bowl and enjoy!

 I had to write this one down because at first it was too salty and then I realized I was missing that zing of vinegar and hit on the salad dressing as well as the pepperoncini juice. You can sub in banana pepper juice as well, I almost added in some of the chopped peppers but was getting hungry and the juice was fine. I bought a tall jar of sliced peppers and have been adding the juice and peppers into a lot of things. 

Taste good on a bologna sandwich too!

So that's the only thing I have at the moment. As I said I haven't been in the kitchen doing anything amazing for almost three months. It'll take a while to get my kitchen mojo going again. Tomorrow I believe we are having shrimp stir fry over rice so nothing new there. 

More to come, sporadically at best!