Mock Filet Mignon

This week my co-op cooking class made Mock Filet Mignon (or as my kids call it, "fake steak"). And before you click back thinking this is an expensive recipe, just WAIT!!! It's not I promise! Because if you know me or have followed here long enough, you know I am all about saving money. This is a recipe that's big on taste while little on cost.  I like to assemble a huge batch at once then flash freeze the patties so I can pull out however many I want at a later date to make without them all clumping together.

Mock Filet Mignon

1 1/2lb ground meat (I've even used a combination of beef, sausage or turkey)

3 cups of cooked rice (brown or white, quinoa also works)

2 Tbsp bbq sauce

1 Tbsp worchestershire sauce

1/2 tsp garlic salt

1/2 tsp pepper

1 tsp salt

bacon

I have also added cayenne pepper & onion powder or any other seasonings that sounded good to me. ;)

Cook your rice according to the directions. Mix rice, ground meat & seasonings together until well incorporated. Shape into a steak-like patty. Cut your bacon slices in half & place a piece on top of each filet. Place filets into a greased baking dish and cover with foil. Bake at 450 for 20-25 minutes then remove foil to let bacon crisp up.

Printable recipe for Mock Filet Mignon

I like to make this with a side of oven roasted veggies. I simply chunk up whatever veggies I have on hand, drizzle some olive oil & balsamic vinegar on (though just the olive oil is fine too), sprinkle some garlic salt & pepper and roast at 450 until the veggies brown a bit. The key is making sure the veggies are in a single layer otherwise they steam instead of roast and can get mushy. I also stir the veggies around halfway through baking. Some veggies I use are carrots, peppers, onions, mushrooms, zucchini, broccoli, cloves of garlic, cherry tomatoes, etc.

Zucchini recipes

If you stopped by my blog facebook fan page recently, you would've seen how many zucchini I've been harvesting from my garden. Pretty much everyday I've been making something with them, many of them new recipes. I have tried to take pictures as I make things so I can share the recipes with you. So stay tuned, I will be posting more in the days to come!

Today's recipes are easy ones. The first up really isn't a recipe and one that you can really customize to your own tastes.

While this says roasted zucchini, it's actually roasted veggies. This batch above didn't have some of the veggies I typically put in as it was a throw together supper that night so I was in a hurry. Typically though, I throw in peppers, onions, mushroom, broccoli, cauliflower, carrots, zucchini....well, really any veggies I feel like roasting! I chop them into large chunks & drizzle olive oil over it all. Sometimes I also drizzle some balsamic vinegar over as well. I sprinkle them with salt & pepper, sometimes some garlic powder/salt or even old bay. Really, you could do about any seasoning. Lay them on a large pan or cookie sheet. You don't want the veggies stacked or they will steam instead of roasting. I roast them at 400 until they start looking browned. I usually stir them at least once.

Another take on this would be to grill your zucchini. You could either make veggie kabobs with an assortment of veggies or just skewer sliced zucchini. Season the same way (or cheat & use a spray olive oil then sprinkle with seasonings).

Looking for a cool, refreshing summer side dish? Check out my twist on a classic Pa dutch dish. This typical recipe uses cucumbers but since zucchini is so versatile (and I was harvesting it long before my cucs) it worked great in this recipe.

4 cups thin sliced zucchini

1 small onion sliced thin

Put these together in a strainer/colander and sprinkle salt over both. Let sit at least 30 minutes to draw out excess water (otherwise your salad will be soggy. You'd do this also with cucumbers).

In a bowl, mix together:

1/4 cup vinegar

1/4 cup sugar

1/2 cup mayo

Stir till sugar is dissolved. Toss with the veggie mix. Add some salt & pepper to taste. I also add a bit of celery seed. Cover & chill for a few hours.

Keep your eyes peeled for more zucchini recipes coming!!