homemade hamburger helper
hamburger helper is nostalgic for me (and maybe you, too) – i remember my mom making it for my brother & i as an easy dinner on at least a couple of occasions when we were younger. it wasn’t like we had it all the time or anything, but for whatever reason, it really stuck with me and here we are. unlike the version out of the box that i thoroughly enjoyed as a kid, this recipe has been carefully created and tweaked over time to mimic (but also maybe top) the original. very different from the boxed hamburger helper, this version is nourishing and made with simple, whole-food ingredients that you probably already have on hand. absolutely crave-worthy all year long and never fails me or my taste buds!
ingredients -
1lb ground beef
10-15 oz macaroni noodles (or whatever noodles you prefer!)
2 cups homemade bone broth
3-4 crushed garlic cloves
1 sweet onion, finely chopped
3-4 tbsp All-purpose flour
2-3 tbsp ketchup
3-4 tbsp coconut aminos
1 tsp dijon mustard
1 1/2 cups whole milk
4 oz shredded cheddar cheese
chili powder, to taste
paprika, to taste
sea salt, to taste
black pepper, to taste
Hamburger helper
heat up your dutch oven/vessel over medium-high heat until nice & hot (aka a splash of water sizzles off the surface). add ground beef, season with sea salt, and allow to brown with 1-2 tbs of butter/ghee/tallow/lard/cooking fat of choice.
after the beef has begun to brown, begin breaking the meat up and add the finely chopped sweet onion to soften. add more butter/fat if you find it necessary.
once onions reach translucency (& smell delicious), add garlic and stir in your spices (chili powder, paprika, black pepper).
cook until garlic becomes fragrant - this shouldn’t take long - and then add ketchup, coconut aminos, & dijon mustard. stir to incorporate.
add bone broth. in a small cup or glass, mix the 3-4tbsp of flour with either a bit of water or additional broth, making a paste. this is our flour roux that will thicken up the dish! add to sauce and stir until fully incorporated.
add milk and stir regularly but not constantly. letting it rest a little in between stirs allows for the roux to do it’s thing and thicken everything up. you should notice a few small bubbles begin to rise, and the sauce should look glossy + very smooth.
shred 4 oz of cheddar cheese into the sauce and stir to incorporate. taste and adjust spices and salt level to your preference. top your fav noodles with the meat sauce and curl up on the couch with your bowl + someone ya love.
recipes notes —
I refrained from listing specific amounts of each spice in the recipe as we all have different preferences. i suggest starting with a dash or two of each and going from there. you can always add more later — I know i do!
the flour roux is very integral to the recipe, so I don’t recommend skipping it. if you do, you will have a dish that resembles something much more like soup vs. hamburger helper. the roux allows for concentrated flavor + more broth per bite which is always a plus.
xx, ava
welcome to ava’s bakes
Welcome to ava’s bakes - my new blog/passion project/recipe portfolio/dumping ground for all things food + flowers + herbs morphed into one little web domain. Sharing what I’m up to in the kitchen has been on my heart for quite awhile, and I am just now mustering up some level of mental strength to jump right in. I don’t know exactly what I’m jumping into, honestly, but my hope is that it’s fun and allows me to utilize my creativity in the kitchen in new, explorative ways while sharing it all with those that value homemade meals from the heart as much as I do.
I have no doubt that ava’s bakes will shift and pivot over time as I continue to hone in on what I am really after here, but for now, I’ll keep it real simple and share regional, seasonal creations that are considered certifiably special by me (+ those I have the pleasure of nourishing). I find a lot of joy & satisfaction in cooking and baking from scratch whenever/wherever I can, prioritizing whole foods, and letting my imagination run wild with herbs, florals, local/wild ingredients, & unexpected additions. I’m always looking for ways to enhance the depth and amp up the flavor of a dish, but at the same time, cherish and enjoy gaining inspiration from recipes of the past that exude an admirable level of simplicity. You’ll find a mix of both here.
Anywho, I am feeling extra inspired by my yoga practice last night, where balance was the focus and “wobbling” was playfully embraced. Today, I am welcoming, not running from, those feelings of discomfort and shyness and feeling out of place - the feelings that often prevent us, and certainly me, from putting ourselves out there, trying something new, and ultimately, building the lives of our dreams. I implore anyone reading this to do the same - your inner child and future self will thank you. Here’s to being brave, embracing the unfamiliar, and welcoming all of the inevitable “wobbles”. :-)
thanks so much for being here <3
maple bourbon chili
warming, familiar, hearty, comforting.. just some of the feelings that come to mind when I think about a beautiful bowl of homemade chili. the sour cream swirled into my bowl is like the cherry on top. and maybe the crumbles of fresh cornbread, too. in an effort to build upon the comfort and warmth that a traditional chili already provides, I leaned into a few additional ingredients that happen to be some of my favorite flavor enhancers, remind me of home, and are easy to source here in virginia – maple syrup, bourbon, and sorghum syrup.
ingredients ~
1/2 cup bourbon
1/4 cup pure maple syrup
1/4 cup sorghum syrup, or molasses
1lb ground beef, or venison
1/2 tsp cinnamon
1/4 tsp cumin
1 tbsp chili powder
1 can diced tomatoes + sauce
1-2 cups bone broth
2 green peppers, diced
1 whole sweet or white onion, diced
3 garlic cloves, minced
1 can kidney beans, drained & rinsed
1 can corn, drained & rinsed
1 can black beans, drained & rinsed
sea salt + black pepper to taste
Maple Bourbon Chili
Heat up your dutch oven/stock pot/vessel over medium-high heat until nice & hot (aka a splash of water sizzles off the surface). Add ground beef to brown with 1-2 Tbs of butter/ghee/tallow/bacon fat/cooking fat of choice.
After the beef has begun to brown some, add chopped onions + bell peppers to soften. your beef should provide enough fat to continue cooking everything in, but add more butter/fat if you find that isn’t the case.
Once onions reach translucency (& smell delicious), add finely chopped garlic and stir in your spices (cinnamon, sea salt, black pepper, chili powder, & cumin). trust me on the cinnamon - it is a wonderful, warming addition.
Continue cooking until garlic becomes fragrant - this shouldn’t take long - and then add the can of diced tomatoes with sauce, rinsed beans, & rinsed corn. Stir to incorporate.
Add bourbon, maple syrup, & sorghum syrup, and then 1-2 cups of broth.
bring up to a boil and then down to a simmer, allowing the soup to cook for 30~ minutes with the lid off.
Adjust spices and salt level to taste. Add more broth if you find it is too thick for your liking. Enjoy with toppings of your choice! My favs are crumbled cornbread, lots of sour cream, & cheddar cheese.
recipe notes —
for the quickest chili, Prep all of your chopped & canned ingredients in advance! you could have a piping hot bowl of homemade chili goodness in front of you in maybe 45 minutes. it Doesn’t get much better than that.
pairing ideas: tortilla chips, baked potatoes, a simple greens salad, corn fritters, sourdough grilled cheese, quesadillas.