Salisbury Steak

My husband has declared this his new favorite.   Recipe modified from PW

Ingredients

FOR THE STEAKS:

1 lb. ground beef 

2 Tbsp. Worcestershire sauce

2 Tbsp. ketchup

1 tsp. light brown sugar

1 large egg, beaten

1/2 c. breadcrumbs

1 tsp. mustard powder

3/4 tsp. seasoned salt

1/2 tsp. ground black pepper

1 Tbsp. vegetable oil

FOR THE GRAVY:

8 oz. sliced mushrooms

1 small yellow onion, finely chopped

2 tbsp. unsalted butter

2 tbsp. all-purpose flour

1/2 tsp. seasoned salt 

1 1/2 c. beef stock

3 tbsp. half and half

1 tbsp. ketchup

1 tsp. Worcestershire sauce

1 tsp. mustard

Directions:

For the steaks: In a large bowl, combine the ground beef, Worcestershire sauce, ketchup, brown sugar, egg, breadcrumbs, mustard, seasoning salt, and pepper. Stir together until thoroughly combined. Divide the mixture into 4 even portions, about 4 ounces each. Firmly press into 1-inch thick, steaks.

Heat a large skillet over medium heat. Add the oil and swirl to coat the pan. Place the steaks in the skillet and cook until golden, 6 to 8 minutes. Flip and cook the other side until the internal temperature reaches 160°F, 6 to 8 minutes more. Remove from the skillet and set aside.

For the gravy: In the same skillet over medium heat, add the mushrooms and onion. Cook, stirring occasionally, until the onion is softened and the mushrooms are lightly browned, about 6 minutes. 

Add the butter and stir to melt. Add the flour and seasoned salt and stir together until no streaks of flour remain, about 1 minute. 

Increase the heat to medium-high and add the beef stock. Scrape the bottom of the skillet to remove any browned bits and stir until smooth. Bring to a simmer, then reduce the heat to medium low. Cook for 6 to 8 minutes, stirring occasionally, until thickened slightly.

Stir in the half and half, ketchup, Worcestershire sauce, and mustard. Allow the gravy to return to a light simmer, stirring occasionally. Add the steaks back into the skillet, spooning the gravy on top to coat. Let cook for 2 to 3 minutes to rewarm.

Chicken pot pie

We had this for dinner tonight and it was a huge hit.

Ingredients:
Deep dish double pie crust, your recipe, mine (here), or store bought.  Marie and I are close friends.
2 chicken breasts
water
salt
ground pepper
1/2 c. half and half or milk if that's all you have
3 Tbsp butter
1 medium onion, chopped
1/2 c. celery, chopped
1/3 c. all purpose flour
2 Tbsp better than bullion, chicken flavor
1 c. frozen peas and carrot
2 medium potatoes cooked and cubed ( I microwave mine)
1 tsp thyme, dried
1 egg lightly beaten

Cover chicken and boil until cooked through.  Remove chicken and let cool.  Pour chicken broth into measuring cup.  Let stand and sift off fat.  Use enough broth and milk to equal 2 1/2 cups.  Cut chicken into bit size pieces.

Melt butter then add onion and celery and season with pepper.  Cook until onion clear and celery softened.  Add frozen peas and carrots and saute for a few more minutes.  Add in flour then gradually add in broth mixture, better than bullion, salt, pepper and thyme stir until mixed well.  Add in potatoes and chicken then simmer to bring everything up to warm.  Sauce will begin to thicken slightly.

Pour into prepared deep dish crust.  Cover with second crust and be sure to cut vent holes.  Brush beaten egg on top.

I put on covered rimmed baking sheet just in case of spills.  Bake at 400 degrees for 30 minutes. Let sit 10 minutes before serving.

Notes:

I let mine thicken a bit too long and made a side of chicken gravy to add sauce.  Next time I would let it be a bit runny.  It thickens a lot while baking.

I also refrigerated mine for several hours so I baked 40 minutes to compensate the filling needing to warm back up.  Worked beautifully.

Pulled Chicken

Super easy and can be doubled, this recipe is a perfect BBQ recipe if you don't want someone to man the grill on a hot summer night.

5 Chicken breasts- boneless and skinless (I put them in frozen)
1 tsp. garlic powder
1/2 c. brown sugar
1/4 c. apple cider vinegar
16 oz. BBQ sauce - I use Sweet Baby Ray's because it's cheap at Costco but your favorite
Rolls or buns you like best

For this recipe, a crock pot liner will be your best friend.  Layer chicken, sprinkle with garlic powder and brown sugar, then sprinkle vinegar over top.  Lastly, pour the bbq sauce over the chicken.

Cooks on high for just over 4 hours or low for 8.  Once the chicken is done, remove the breasts, drain about half the sauce out, then shred the chicken and place in the crock pot.  Usually if it's done and going to be a bit before we eat, I will leave a bit more sauce so it doesn't dry out.

Serve on buns or rolls.  You can also add slaw if that's your thing.

Grilled Mediterranean Chicken

I would love to provide a picture of this tasty dinner but I realized after I had eaten it that I needed a picture.
This is a recent favorite.  I like to let the chicken marinate over night if possible but if not, it's still really good.

3 tsp. balsamic vinegar
1 Tbsp. olive oil
1 1/2 tsp. season salt
1 tsp dried rosemary leaves, crushed (if fresh available, toss 2-3 springs in with frozen chicken & marinade)
2 medium tomatoes, cut into 3/4" thick slices
4 boneless skinless chicken breasts

Mix vinegar, oil and seasoning.  **If marinating double the recipe, use half for marinate and the other half at grilling.  Pour half of the seasoning over chicken into ziplock to marinate.

At grill time, brush remaining sauce over tomatoes.  Grill chicken on medium heat for 5 - 6 minutes per side.  Grill tomato slices 2 minutes per side.

Variation:
One other thing I may have done once the chicken is cooked is put a grilled tomato slice on top of the grilled chicken breast then top with provolone cheese.  At this point I have turned the grill off but shut the lid just long enough to melt the cheese.  This is not the healthy version on the recipe.  LOL

Parmesan Crusted Chicken

1/2 C. mayo
1/4 c. grated Parmesan cheese
4 Boneless, skinless chicken breasts halves or 2 whole breasts
4 tsp. Italian seasoned dry bread crumbs
Salt and pepper to taste

Preheat oven to 425 degrees

Combine mayo, cheese, salt and pepper in medium bowl.  Arrange chicken on baking sheet.  Evenly top with mayo mixture then sprinkle with bread crumbs.

Bake 20 minutes or until chicken is cooked.

Super easy and super yummy.

Tortellini Soup

3 Tbsp. butter
2 cloves minced garlic
1 c. chopped celery
1/2 c. carrot
1 small onion, chopped
8 c. chicken broth
4 c. water
2 Tbsp. parsley
1/2 tsp. pepper
1 tsp. nutmeg
2 (9 oz) packages of tortellini
fresh grated parmesan cheese


In large pot, saute vegetables in butter until tender.  Stir in broth and water.  Heat to boiling; reduce heat.  Stir in tortellini and simmer on low heat for 20 minutes, until tortellini are tender.  Stir in parsley, pepper and nutmeg.  Cover and simmer 10 minutes.  Sprinkle each serving with parmesan cheese

Southwestern Stew

8 oz. chicken breasts (3 - 4), diced
1 whole onion diced
2 cloves garlic, minced
1 tsp cumin
1 1/2 tsp salt
1 1/2 tsp chili powder
1/8 tsp red pepper flakes
2 can chicken broth
15 oz. can corn, undrained
15 oz. can black beans, drained
14 oz. mexican stewed tomatoes

Cook chicken in oil.  Add onion, garlic and seasonings.  Cooking until onions are clear.  Add remaining ingredients.  Cook 15 minutes or until hot then simmer at least 4 hours.

Jerk chicken with beans & rice

8 small drumb sticks (2.5 lbs total)
2 Tbsp lime juice
3 Tbsp olive oil
2 Tbsp jerk seasoning
1 lg onion, chopped
salt and pepper
2 cloves garlic, finely chopped
1 c. long grain white rice
2 C. chicken broth
15 oz kidney beans, rinsed
2 scallions, thinly sliced

Heat oven to  400 degrees.  Toss chicken with lime juice and 1 Tbsp olive oil.  Sprinkle with jerk seasoning.  Roast until chicken is cooked through, 25  to 30 minutes.

Heat remaining 2 Tbsp oil in a medium saucepan over medium heat.  Add onion, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered.  Stir occasionally for 5 minutes.  Stir in the garlic and cook for 1 minute.

Stir in rice, then add the broth and bring to boil.  Reduce heat and simmer covered, until the rice is tender and the liquid is absorbed.  (15 - 18 minutes); fluff with a fork.  Fold in the beans and cook until heated through, about 2 minutes.  Fold in the scallions and serve with the chicken.

Pulled pork sandwiches

We had a tailgate party at work and Carolyn made these for us. They were amazing!!!

 2-3 packages Pork Loins (each pkg. is 2-3 lbs. each)
 1 Large can Chicken Broth
 Season with Sam’s Club Pork Seasoning Mix
 Pepper to taste
 KC Masterpiece Barbeque Sauce (Pkg. of 2 at Sam’s Club)

 Place Pork in Large Crock Pot and cover with Chicken Broth and Seasonings. Cook on low for 12 Hours. Remove Pork and cut in chunks and shred or shred with Fork. Pour liquid out of Crock Pot reserving 2 cups. Put pork back in Crock Pot and pour reserve liquid over pork. Pour all of the Barbeque Sauce ( 2 bottles) over meat and mix well. Heat thoroughly on low (about 1 hour).

In Raleigh they do Southern bbq sandwiches which means they put cole slaw on top.  YUM

1 large bag Cole Slaw (Sam’s Club bag)
 1 bottle Cole Slaw Dressing
 1 bottle Hidden Valley Cole Slaw Dressing

 Mix together…… serve over pulled pork.

Happy St. Paddy's Day!

This is one of my fave's.  I look forward to it every year!

Ingredients:

1 medium onion, cut into wedges
8 small red potatoes, peeled and quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
2 1/2 pounds corned beef brisket with spice packet
1 small head cabbage, cut into wedges

Directions:

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over the vegetables. Top with brisket. Cover and cook on low for 7-8 hours or until the meat and vegetables are almost tender. Add cabbage the last hour of cooking.  Remove bay leaf before serving.

Creamy Spaghetti Chicken

Tip of the day.  The alcohol in white wine cooks out so this will not make you drunk.  Drinking the rest of the bottle, may...  When picking a wine, make sure it's one that you'd enjoy drinking otherwise you won't enjoy the pasta.  I used Smoking Loon Sauvingnon Blanc and it was amazing.


Ingredients

3 boneless skinless chicken breasts
1 stick Butter
8 oz, White Mushrooms, Sliced
¼ cups Dry White Wine
Kosher Salt And Pepper
¼ cups Flour
2 cups Chicken Broth
3/4 cup heavy cream
½ cup Milk
¼ cups (additional) Dry White Wine
1 cup Freshly Grated Parmesan Cheese
1 cup Whole Black Olives, Chopped
1 teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1 pound Thin Spaghetti

Preparation Instructions
Place chicken in a pot of water and boil on medium-low heat for 15 to 20 minutes. Remove chicken from pot and allow to cool slightly.

Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.

Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Shred chicken until you have 3 cups of shredded chicken.

Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in cream, milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.

Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly.

Thanks for the base recipe PW!

Sweet Pork

This is one of my fave's since it can be done in the crock pot!

1-2 lb. pork tenderloin (I have used inexpensive pork carnitas also - available at Winco)
1 cup brown sugar
2 cups fresh salsa

Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb. Serve with tortillas and all the fixins!

Turkey Brine

1 Tbsp mustard seeds
1 Tbsp fennel seeds
1 Tbsp coriander seeds
1 Tbsp black peppercorns
2 bay leaves
1/2 pound kosher salt (1 1/2 cups plus 2 Tbsp)
2 Tbsp sea salt
1/2 cup light brown sugar
6 cloves of garlic
4 springs thyme
4 sprigs parsley
1 onion cut into chunks
4 stalks celery cut into chunks
1 cup carrots cut into chunks

Wrap seeds, peppercorns and bay leaves in a square of cheesecloth; tie with kitchen twine.  Bring 2 gallons of water, the salts, and brown sugar to a boil in a very large pot, stirring to dissolve.  Add bundle, garlic, thyme, parsley, and vegetables.  Let cool completely.  Fully submerge turkey weighting it down with a plat topped with cans if necessary.

In lieu of large pot you can use a brining bag.  I love Williams and Sonoma bags.  Refrigerate overnight.

Rinse turkey very well then soak for 15 minutes prior to roasting.

Bourbon Street Steak

This is my sister's fave and since today is her Birthday I thought this would be a good post.

2 tenderloin steaks
2 Tbsp burbon
2 Tbsp brown sugar
1/4 Tbsp fresh ground pepper
salt to taste

Combine bourbon, brown sugar and pepper; run over steaks; grill

Mozzarella Meatloaf

1 1/2 lb ground beef
3/4 c. saltine crackers, crushed
1 pkg dry onion soup mix
1 tsp salt
1/2 tsp pepper
1 egg
8 oz. can tomato sauce
2 c. mozzarella cheese, grated

Combine meat, crumbs, seasoning, egg and 1/3 c. tomato sauce.  On waxed paper shape meat into 12 x 10 rectangle.

Sprinkle cheese evenly to 1 inch of the edges of the meat.  Roll up jelly roll style and tuck the ends under.  Place in loaf pan and bake at 350 degrees for 1 hours.  Pour remaining sauce on top and bake for 15 minutes more.

Tuna Casserole

If your like me your over turkey with days of left overs behind you already.  Plus your probably tired from Christmas shopping so here's a fast and easy one.

12 oz bag of egg noodles, cooked
2 can cream of mushroom soup

1 can milk
2 cans tuna fish
1 onion, chopped
1 c veggies, I like frozen peas and carrots

1/2 can sliced mushrooms 

2 c shredded cheese, I like Colby Jack, to divided

1 c crushed potato chips or crackers 

Mix all ingredients together sans 1 cup of the cheese.  

Put into 9 x 13 pan and top with remaining cheese then cups or crackers.   

Cover with foil and bake at 350 degrees for 45 minutes. 

Remove foil and cook the remaining 15 minutes.  

Enchilada's

I know you want to use up some of that turkey so here's an easy one for you!  I generally use chicken except when there is left over turkey. 

4 c. cooked chicken or turkey
8 medium tortillas
32 oz. enchilada sauce
2 c. cheese

Heat oven to 350 degrees.  In a tortilla spoon a tablespoon of enchilada sauce, 1/2 c. chicken or turkey, 2 Tbsp. cheese.  Roll and put into 9 x 13 casserole that has been prepared with cooking spray.  Repeat with remaining tortillas.  Cover with remaining sauce, then cheese.  Cover with foil and cook for 30 minutes.  Remove foil and cook for another 15 minutes.

Broccoli Chicken Stir Fry

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
4 c. vegetables (broccoli flowerets, red pepper strips, etc.)
1 1/2 c. chicken broth
2 Tbsp. each soy sauce and cornstarch
1 tsp. garlic powder
1/4 tsp. ground ginger
2 c. minute rice, cooked

Stir fry chicken in hot oil until browned.  Add vegetables; cook and stir until tender crisp.

Mix broth, soy sauce, cornstarch and spices' stir into skillet.  Bring to boil; boil 1 minutes.

Meanwhile prepare rice as directed on package.  Serve chicken and vegetables over rice.

Salisbury steaks

1 1/2 lb ground beef
1 pkg onion soup mix
12 oz. au jus gravy
1/2 tsp. thyme

Combine beef with soup mix.  Shape into 4 1/2 inch thick oval patties.  Panfry 2 minutes on each side.  Add au jus and thyme.  Cover and simmer, turning patties once, 6 minutes or until cooked through.

Fiesta Bake

1 lb. ground beef
1 c. onion, chopped
3/4 c. salsa
1 pkg taco seasoning
1/4 c. water
1 c. canned or frozen corn
1/2 c. sliced olives, drained
8.5 oz. pkg corn muffin mix
1 c. shredded cheese
1/2 c. diced green chilies

Brown beef and onion; drain.  Stir in salsa, seasoning mix and water.  Cook over low heat for 5 to 6 minutes or until mixture thickens.  Stir in corn and olives.  Spoon into 8 inch square baking dish.

Prepare batter for corn muffin mix according to package directions.  Sit in cheese and chilies.  Spread over meat mixture.

Bake in preheated 350 degree oven for 30 to 35 minutes or until crust is golden brown.