Salisbury Steak

A while ago a colleague gave me her recipe for Salisbury Steak. Recently another colleague said that was what she was going to try to make for dinner. And then one of you lovely bloggers posted a recipe for them cooked in a crock pot. You know who you are koolaidmoms! And then Hubby bought a package of ground beef when we were grocery shopping. It seems the stars were aligned!

This is the recipe given to me by my colleague: Salisbury Steak with Mushrooms.

  • 1 lb. lean ground beef
  • 1/3 cup dry bread crumbs
  • 1/4 cup chopped onions
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups beef broth
  • 1 large onion, thinly sliced
  • 1 cup sliced mushrooms
  • 3 tablespoons cornstarch
  • 3 tablespoons water

I cannot guarantee that I used the exact amounts listed but a pretty close approximation.

Combine ground beef, bread crumbs, chopped onion, egg, salt and pepper in a bowl until evenly mixed. Shape into four patties.

Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add broth, sliced onions, and mushrooms. Bring to a boil. Reduce heat to low, cover and simmer for another 10 minutes. Transfer to plate and keep warm.

Bring onion mixture to a boil. Mix cornstarch and water in a small bowl. Add to the skillet. Cook and stir until gravy is thickened, about one minute. Pour over patties to serve.

I cooked brown rice and made a salad to complete the dinner.

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It’s all about the gravy!
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More chicken!

So now I am making Orange Chicken with Carrots and Chickpeas from that same 1991 Woman’s Day magazine. The food editor, this time, left out the carrots from the ingredient list! And since the liquids make this dish quite soup-y I am cutting down on the amount of chicken broth.

The chicken:

  • 3 chicken breasts
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons oil

Sprinkle breadcrumbs on the chicken, both sides. Cook in hot skillet with the oil for 6-8 minutes.

The vegetables:

  • 1 cup canned chickpeas; I used the leftovers from when I skillet-roasted a can of these with Middle Eastern spices. (great on top of salads!)
  • 1 cup shredded carrots; these are from one of those packages from the produce department; it’s all I had in the house.
  • 1 cup frozen peas; my addition; I plan to add more vegetables to everything we eat.

The liquids and seasonings:

  • 1 cup chicken broth; this is a decrease from the 3 1/4 cups called for.
  • 1 sprig fresh rosemary, leaves removed and minced roughly
  • salt and pepper; a dash of each

When the chicken have cooked for those few minutes add the vegetables to the skillet along with the liquid and seasonings. Cover and simmer for 30 minutes.

The finishing touches:

  • 3/4 cup orange juice whisked with 1/2 tablespoon cornstarch (original recipe called for one cup)
  • 1/2 can of mandarin oranges; again this is my addition

Remove chicken and vegetables from pan. Add the orange juice to the pan and bring to boiling. This will thicken into a sauce. I added the chicken and vegetables back to the pan along with the mandarin oranges. And kept this warm until Hubby came home from work. (I’ve been home from work for at least an hour; he has a longer commute.)

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This will serve as many people as chicken breasts used.

 

 

 

“Winner, Winner, Chicken Dinner”

I put the title in quotes in case it is copyrighted or something. Where did that expression come from anyway? Hmm?

Okay, I am back from my quick internet search…

This recipe is from the 1991 Woman’s Day magazine article “Make the Chicken of Your Choice.” I made one of the seven choices before, Chicken Piccata. The choice for this dinner was Chicken with Broccoli and Dill. And as usual, I changed it up, just slightly.

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So the changes I made were using a mixture of vegetables that did include broccoli but also had cauliflower, carrots, and yellow and green squash. I did not have red pepper but had a frozen mixture of red and green peppers with onions. All told it was about 4 cups of vegetables. They were cut large. I also used only two chicken breasts and unseasoned panko bread crumbs.

  • slightly brown the chicken sprinkled with the bread crumbs in a skillet with 2 tablespoons of oil, 6-8 minutes
  • add vegetables and liquid and seasonings
  • cover and simmer for about 20-30 minutes; I simmered mine for longer just because I was waiting for Hubby to get home.

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  • I removed the chicken and vegetables; blended one cup buttermilk with a tablespoon of flour and teaspoon of dried dill weed.
  • Add that to the skillet and stir over heat until slightly thickened. Well, I added a bit more flour because this was quite soup-y. I then added leftover Chinese rice to thicken it further.

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This was delicious! It is basically poached chicken with different vegetables and flavorings. Who knew that poached chicken could be so good? I’ll make one of these “choices” next week. Stay tuned!

 

 

Supper: Quinoa and vegetables

Do you ever have those days when you think about eating healthy, exercising more, etc.? I spend a lot of time thinking about what food to make that is healthy and will help us improve our cardiac conditions and cholesterol numbers, lose a little weight, and feel better overall. I think about brown rice, quinoa, chia seeds (what am I going to do with those chia seeds in my pantry?). I think I may even engage in fantasy thinking in that if I think hard enough about losing weight, I could actually lose some poundage. And then I watch the Great British Baking Show, get a new Cook’s magazine, and see interesting looking baked goods in my FB feed. What to do?

In my pantry there is healthy food. I found this fabulous quinoa/rice mixture that cooks up in ten minutes. Yay! No rinsing required.  I figured I should make a casserole or salad of some sort. I found two fully cooked turkey drumsticks in my freezer and some homemade broth. I have a package of frozen tri-color peppers and onions. I could assemble this all together and that would be supper.

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Ingredients are approximate amounts: Serves 4

  • 4 servings quinoa/rice mixture (made by Minute Rice), cooked according to package
  • 1-2 tablespoons olive oil
  • 1 cup mixed peppers and onion strips
  • 1 cup broth
  • about 2 cups diced cooked turkey from two drumsticks
  • 1 cup frozen peas, added at the last because it looked like it needed more vegetable and more color

Easy directions: saute peppers and onions in the olive oil in large enough skillet to accommodate the quinoa mixture as well. Stir in the turkey then add the cooked grains and 1/2 the broth. Stir to mix on low heat. Add the frozen peas and the rest of the broth; stir on the heat for a few minutes then turn off heat, cover skillet and let sit for 5-10 minutes. I let it sit to steam the peas a bit and because Hubby wasn’t home yet.

If your broth is seasoned that might be sufficient with some salt and pepper. I added a pinch of tandoori seasoning but that was not adequate. Hubby ate his with a healthy sprinkling of Worcestershire Sauce. Me, too, and that did the trick.

This is a basic casserole with meat and grains and vegetables. Any of these three ingredients can be changed up at whim and/or depending on what you have on hand. My mother would throw all the leftovers in one pot and cook them…usually she would over-cook them. Sorry, Mom, but that’s the way it was!

Ginger Chicken in Crock-pot

Hubby and I were driving on Main Street and noticed a Thai ice cream shop. So he says “ginger ice cream is really good”. Somehow the conversation ran on to ginger chicken, and then we ordered Chinese take-out after our camping weekend. This all inspired me to actually cook something other than chicken thighs on the grill and/or hamburgers and/or tuna noodle salad. So here is my version of Ginger Chicken with Vegetables and Rice. The amounts are approximations as I did not measure. This is why I am not writing a cookbook. No editor worth her salt would let this pass!

 

 

Get out your handy dandy crock-pot and supper will be ready when you get home from work. And the oven doesn’t have to heat up the house.

  • 4 chicken breasts; these were four medium-sized frozen ones
  • thumb sized chunk of fresh ginger root, peeled and minced
  • one onion, diced
  • 3 medium carrots,sliced
  • 1/4-1/2 cup broth
  • a good sized squirt of Dijon mustard
  • at least one Tablespoon of honey
  • a shake or two of garlic powder; ideally one wold use minced garlic but I forgot about the garlic until I was putting the lid on the pot.

I put all of the above in the crock-pot, vegetables on bottom, and cook on low for 7-8 hours. When I got home from work I added the following:

  • 1/2-3/4 cup frozen mixed peppers; if I had fresh I would have chopped these and put them in at the beginning.
  • 1/2-1 cup frozen green peas
  • 1/2 pint leftover rice from the Chinese restaurant

Stir this to mix all and continue to cook on low (or high) to get everything hot, about one more hour. I served this in bowls and had leftovers for the next night.

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So this is how I cook. I throw things together. The above could be made with all fresh vegetables if you have them. The rice could be kept separate or left out altogether. You could use more broth if you like a more soup-y dish. One could serve it with soy sauce. I will probably make something like this again but it won’t be exact. Most of you home cooks out there do this same thing.

 

Ordinary cooking!

If you are like me, you, and mostly it is the woman—not to negate the men who do so, just go about fixing dinner without thought to innovation and creativity. Those of us who rarely use processed or prepared foods or take out fast-food, there is a general routine and rotation from pantry and freezer staples. What are yours?

In my kitchen pantry I usually have canned tomatoes, several types of canned beans, sometimes canned fruit, pasta of a variety of shapes, rice and grains, vinegar, oils, etc. in the freezer there is a variety of meats (fish filet, chicken breasts and thighs, small pork roast, the occasional rack of ribs, and burger patties) along with the various packages of frozen vegetables. Sometimes there are pie crusts or pie dough, frozen pirogi or ravioli, and the occasional pizza. We like the cheap but tasty pizzas available at the Aldi discount grocery store. Actually in my freezer I still have some venison sausage from the deer my son-in-law shot earlier this year. Breakfast strata anyone?

I don’t know how some of you are so creative all the time. I get tired, tired, tired! So I just make things up to cook, or to liven up the ordinary food. So browsing on Facebook I saw one of those videos on quickly preparing ginger chicken. I rarely pay attention to all the ingredients or the amounts or the directions.

So I try it on fish. Why not?

There is garlic (yes, I bought the jarred kind. My fresh garlic kind of got old and decrepit on me), fresh ginger root (this keeps in the freezer for millennia), soy sauce, and mixed vegetables on the side. I minced a nub of ginger root, added a pinch of garlic, and dumped that in the ramekin with some soy sauce. Trust me, I used those “exact” amounts! 🙂 I baked the four fish filet and brushed on the juice toward the end of the baking time. It smelled very good. I may have added a squeeze of honey as well.

So then I tried it on chicken…two chicken breasts, one onion, peas and carrots, and quick cooking mixed grains (from Aldi). This worked out well too.

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Directions: dice chicken and cook through in a bit of olive oil. Mince the ginger root, bit of garlic, add soy sauce, a bit of honey, and add to the skillet with the chicken. The amounts depend on your taste. Separately I saute the onion in a bit of olive oil for a few minutes, then add the peas and carrots. Remove to a bowl. Cook the grains as per the package. I had planned to have a “rice pilaf” type dish as a side, but at the last minute dumped the almost cooked grains and the peas and carrots into the big skillet with the chicken. This I covered and let simmer a bit more until Hubby came home and dinner was served.

 

So I made Barbecue Chicken Pizza!

As I had mentioned previously I was thinking of making a pizza in my cast iron skillet. Well, I made the pizza but not in the cast iron. And I got to use my handy-dandy pie circle gadget that I just bought. Silly item: a bag to roll out pie crust into a perfect circle.

I used my favorite pizza crust recipe. I found this years ago on allrecipes.com.  It is a yeast dough but there is no rising time. It is ready to go as soon as it comes together.

  • 3 cups all-purpose flour
  • 1 pkg active dry yeast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup warm water (110 degrees F)

Combine the dry ingredients. Mix in the oil and water. When dough forms spread it on a large pizza pan. Top as desired. Bake at 375 degrees F for 20-25 minutes.

I had Hubby take the meat off of 4 chicken thighs that had already been barbecued. He also sliced an onion. We made a bit more sauce with ketchup (1/4 cup), sriracha (1/8 cup), and Worcestershire sauce (1/8 cup). I had seen that combination somewhere on line, most likely one of those Facebook food videos. You can use more or less sriracha depending on how hot you like your sauce. I have also substituted apple cider vinegar for the Worcestershire sauce.

Spread the sauce on the dough, scatter the onion and the chicken pieces, top with cheese of your choice. This is one of those Monterrey jack and cheddar blends.

It was a very tasty pizza.