Slow Cooker Salibury Steak

I made a Salisbury Steak recipe I found on allrecipes.com. I think it is one of my favorite web-sources for recipes. What I love about the site is the fact that there are member reviews and changes people made to make it better.

I pretty closely followed the recipe (though I did almost double the recipe) I was not a huge fan of the steak patties, but the sauce was really very good. I did "tweak" it a little in flavor, mostly because I did not have an exact ingredient at home. It still was good though. I will make it again, but next time alter the patties to our own personal taste. As usual, the recipe is at the bottom of this post.


Start off with pan frying to brown the patties. I used a non stick skillet and tried not to crowd them. 4-5 minutes on each side over medium high heat works fine.






Layer the patties in the bottom of your crockpot. I have a nice large oval crock pot so I could place a lot in. The actual recipe will yield about half that (8-10 patties) depending on how large you form them.





The sauce consists mostly of cream of chicken (or mushroom soup) plus other ingredients.










Pour sauce over the Salisbury steak patties and cook on low.





Serve with cooked pasta, mashed potatoes or rice -- would be great with any of those.

The china plate I used was a pattern by Wedgewood - Pattern name: Oberon -- usually around 130 a place setting. I happened upon it at a Bed Bath and Beyond on their clearance table and snatched it up for 27 dollars! Woohoo!



Slow Cooker Salisbury Steak
Serves 6-8
source: allrecipes.com

Ingredients:
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

DIRECTIONS

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.


Changes I made: I doubled the recipe and the only thing I changed was in the gravy that you pour over the Salisbury Steak patties. I only had one package of au jus - so for my second I used Mc Cormick's Mushroom and Herb Gravy Mix for Steak -- it added nice flavor. I also used one can of cream of mushroom rather than cream of chicken soup. I loved just the sauce. I will make again. The kids who are pasta purists (naked pasta) also liked the sauce enough to dip their pasta in it.

Artisan Bread

I recently purchased a book: Artisan Bread In Five Minutes a Day.
The Authors are: Jeff Hertzberg and Zoe Francois

I won't post the recipe here since I think you should go out and get the book yourself (or at the library if they carry it) I highly recommend it! The master recipe is quick and easy! Hardly any time is used in mixing the dough.



I won't post the recipe here since I think you should go out and get the book yourself (or at the library if they carry it) I highly recommend the book!

You can make the dough ahead of time and store it in the refrigerator for up to 2 weeks! Take dough out of the batch (the batch makes about 4 loaves) and bake the loaf when you want. It takes a minute to shape.. 45 minutes to 1 1/2 hours to rise ...

and 35 minutes to bake -- and best of all: It tastes like the Artisan Bread at your local bakery! I am hooked! If you like sourdough taste, let it be in the refrigerator at least a week. You don't even have to wash out your bread dough container, just add the new batch of dough and it will become like sourdough more quickly.




Other things you need:
UNBLEACHED all purpose flour
water
kosher salt
Instant yeast (sold in bottles is better than packets, but packets can also be used)
a quality pizza stone -- I started off with a Pampered Chef one I had, but it is looking very dark now, I may upgrade to a thicker one in a while.
a pizza peel (though a cookie sheet with no edges works too in a pinch)
cornmeal
broiling pan and boiling hot water (for steam)
bake at 450 (get an oven thermometer- for best accuracy)

Enjoy!

Pepperoni Calzones

Start with your favorite Pizza Dough Recipe. If you don't have one, see below for my recipe.







Let dough rise for about 20 minutes.








Divide into 6 equal parts (Yes, I can count. :) 5 are pictured here because one is on the board rolled out)







Roll the dough out into a 6 inch circle. Flour the dough a little to keep the dough from sticking to the board.







Spread your favorite Tomato Sauce (I used Hunt's Spaghetti Sauce) which has nice seasonings in the sauce -- or use plain tomato sauce and add seasonings such as garlic, basil, oregano, and pepper





Top the sauce with sliced canned mushrooms and sliced black peppers (or your favorite toppings)







Top with a thin layer of pepperoni slices (or you could use cooked crumbled sausage if you wish)







Top with about 1/4 cup shredded Mozzarella cheese








Fold dough over and pinch sides to seal the crust








Carefully transfer to a baking pan, or pizza stone.

Let rest for 15 minutes.






Whisk an egg to brush the tops just before putting in the oven








Brush tops with eggwash.
I sometimes sprinkle the dough with oregano and Parmesan cheese before baking -- feel free to play with the recipe. It makes it more fun.







Bake at 375 F for 20-25 minutes until golden brown.

Serve with extra heated Tomato sauce.






Pepperoni Calzone Recipe
Serves 6

Dough
1 package Yeast, Active Dry
1 cup Water -- warm
1 Tbsp Sugar
2 Tbsp Oil
1 tsp Salt
3 cups Flour

Toppings:
8 ounces Tomato Sauce
4 ounces Mushrooms, Canned -- stems and pieces
1 tsp Basil, Dried
1 tsp Oregano
1 clove Garlic -- crushed
4 ounces Olives, Ripe -- sliced
8 ounces Pepperoni -- I like Hormel mild
1 small Green Bell Pepper -- chopped (optional)
1 - 1 1/2 cups Cheese, Mozzarella -- shredded
1 large Egg -- beaten

Instructions

Dough preparation:

Disolve yeast in warm water. Add sugar, oil, salt and 1 cup of flour. Mix together well. Add flour ½ cup at a time to make a nice dough. Knead the dough until smooth and elastic. Put in a greased bowl and cover; allow to rise about 20 minutes. Divide into six equal portions and roll out into 6 to 7-inch circle on a lightly floured board.

Mix tomato sauce, mushrooms, basil, oregano, garlic, and olives together and spread over half of each circle within one inch of the edge. Top with pepperoni, green peppers and cheese. Carefully fold dough over filling and pinch edges to seal securely. Place on a greased cookie sheet and allow to rest about 15 minutes.Brush with beaten egg to give dough a nice sheen. Bake in 375° F oven for 20-25 minutes. Enjoy!

Shepherd's Pie

My husband and I recently went to Marie Callendar's Restaurant and ordered their Shepherd's Pie off their Winter Menu. Let me just say: IT WAS OUTSTANDING -- they made theirs with tender roasted beef cubes and the gravy was to die for.
I had to go home and try to replicate this inspiration. This first image is taken from their website to give you their presentation.






I started with onions, celery and carrots and cooked them with butter.





After they had cooked about 5 minutes I added 4 ounces of white mushrooms, a chopped medium zucchini, and 2 teaspoons of garlic and 2 Tablespoons of chopped fresh chives. Seasoned the vegetables with 1/2 teaspoon of salt. Cooked until tender crisp about 5 minutes. I added 1 Tbsp Worcestershire Sauce to the vegetables.



I am all about shortcuts when a good one exists run with it. I used a 17 oz package of Hormel Beef Tips and gravy. Added them to the vegetables and heated through. I added 1/3 a jar of Heinz Homestyle Savory Beef Gravy because it looked a little thick.






I like mashed potatoes from scratch, but in a pinch (time pressure) I do occasionally grab a package of Potatoes -- this time I used Betty Crocker's Butter and Herb Potatoes. I prepared them in the microwave according to package directions.





After putting the meat and vegetable mixture in a dish I topped them with the potatoes and then sprinkled it all with a little Cheddar Cheese.

I heated the oven to 350 and baked the casserole for 20 minutes.




I have to say that Marie's Shepherd's Pie was better than my end product, but it really was not bad. Next time I will double the meat product.





BECKY'S SHEPHERD'S PIE RECIPE

Serves 4-6

1/2 stick butter
3/4 cup chopped onion
3/4 cup chopped celery
2 medium carrots, chopped into small cubes
2 tsp minced garlic
4 oz white mushrooms (half a container)
1 medium zucchini, diced
1/2 tsp. salt
2-3 Tbsp chopped fresh chives
1 Tbsp Worcestershire sauce
1 (17 oz) Hormel Beef Tips and Gravy (next time I will use 2 packages)
1/3 jar Heinz Homestyle Savory Beef Gravy
1 package Betty Crocker Butter and Herb Potatoes (half a box) prepared according to box.
1/2 cup shredded Cheddar Cheese

Cook onion, celery and carrots in 4 Tbsp butter. Cook until onions have softened. Add 2 tsp. minced garlic, mushrooms, Zucchini , salt and chopped chives. Cook 5-7 minutes. Add 1 Tablespoon Worcestershire Sauce to the vegetables and cook one more minute. Add Beef Tips and Gravy and heat through mixing until combined. Pour into a casserole. Prepare the potatoes according to directions on box and spoon on top of meat and vegetable mixture. Sprinkle with cheese. Bake at 350 F for 20 minutes.

Now that I think about it - -Marie Callendar's version also had peas and corn in it.. that would make a nice addition.

Chicken Cheese Quesadillas

Chicken Cheese Quesadillas are a great and quick easy meal for the family.







Start with one pound of chicken breast halves
I used 2 average sized chicken breasts and then chopped them into 1/4-1/8 inch pieces. This allows them to cook quickly.







Mince two cloves of garlic and add to chopped chicken.









Chop a red onion. You will need about 1/2 cup chopped red onion. Add to chicken and garlic.









Open a 4 ounce can of green chilies. Drain any excess liquid and add to chicken.








Coat a non stick pan with a product like Pam. Heat over medium high heat.




Add the chicken, onion, garlic and chilies to the pan and cook over medium high heat.









Cook until the chicken is no longer pink and the juices are running clear.





Open a package of Flour Tortillas (I used a package of 10).









Place four tortillas on a broiling pan and spread some chicken mixture over the tortillas (about 1/2 cup mixture per tortilla)
If you have a pan that will fit 5 Tortillas that is great. I could only fit 4.





Open a package of Mexican cheese blend cheese










Top each tortilla with about 1/2 cup of cheese.
Place a second tortilla over filling.






Place under a broiler (high heat) about 2 inches from broiler. Watch carefully until they begin to brown. Carefully flip the tortillas and broil on other side (about 1 1/2 minute each side)






Cut the tortillas into four wedges each. Repeat with remaining tortillas.






Cut a ripe avocado into small pieces. Add about 1/2 cup of your favorite salsa to the dish and combine.








Serve the quesadilla wedges with the salsamole on the side. Enjoy.






Chicken Cheese Quesadillas
Serves 6-8
Cooking spray
1/2 cup red onion, chopped
2 cloves garlic, minced
1 lb chicken breast halves, chopped
1 (4 oz.) can green Chiles, chopped
10 Flour Tortillas (6 inch size)
2 1/2 cups shredded Mexican cheese blend
1/4 cup Green onions, chopped (optional) I did not use them in this recipe

Heat a large non-stick skillet, coated with cooking pray over medium high heat. Add onions, garlic, chopped chicken, and canned chiles. Cook for 6 minutes or until cooked through.

Place 4 tortillas on broiling pan. Spread the chicken mixture over top. Sprinkle with cheese and chopped green onions if desired. Place second tortilla on top. Broil over high heat for 1 1/2 minutes each side, turning the tortilla over to brown the second side.

Prepare remaining tortilla in same way as above and cut into quarters with a pizza cutter and arrange on a platter. Serve with Salsamole. (recipe follows:)

Salsamole:
1 avocado, cut into small pieces
1/2 cup salsa (your favorite brand)
Combine the salsa and avocado and serve with quesadillas.

Soutwestern Egg Rolls

I found this recipe on the internet. I am sorry I don't remember the link.

These are a lot like the egg rolls you can get at a popular restaurant. They do take some time to assemble, but the end result is quite yummy. The sauce is simple, yet very tasty. Great to take to parties, or just to have for fun.

Southwestern Egg Rolls
(makes 10 egg rolls)

For the Egg Rolls
2 cups chicken, cooked and cubed
1 Tablespoon vegetable oil
1/2 cup chopped red bell pepper
1/2 teaspoon fresh garlic, chopped fine
2 green onions, minced
1 (12 oz.) can cooked kernel corn, drained
1 (12 oz.) can cooked black beans, drained
1 (10 oz.) bag frozen spinach, thawed and drained
2 Tablespoons jalapeño peppers, drained, chopped fine
1 taco seasoning envelope
8 ounces (2 cups) shredded Monterey Jack cheese
10 (7-inch) flour tortillas

For the Sauce
1 ripe avocado, mashed
1 (8 oz.) bottle ranch dressing

Preparation:
For the Egg Rolls procedure:
Heat the vegetable oil in a sauté pan over medium high heat. Add the red pepper, onion and garlic and sauté until tender. Add the cooked chicken, corn, black beans, spinach, jalapeños and taco seasoning to the pan. Cook for another 4 minutes, stirring so that the spinach becomes mixed evenly into the rest of the ingredients. Remove the mixture from the heat and stir in the cheese until it is melted.

Wrap the tortillas in a moist cloth and microwave them on high for 1 minute or until they become hot and soft. Spoon about 1/2 cup of the mixture into the center of the tortilla. Dampen the edges of the tortilla slightly so that it will seal well, then fold in the ends and roll the tortilla up tightly. Secure the ends with a toothpick. Repeat the procedure with the remaining ingredients.

Heat 6 cups of vegetable oil in a deep soup pot to 375. This takes about 5 minutes over high heat if you do not have a thermometer. Lower the egg rolls a few at a time and deep-fry them until they are golden brown on the outside. Remove them with a slotted spoon from the oil and drain them on absorbent paper.

To serve, slice each egg roll diagonally in half and serve on a plate around a pool of the avocado sauce.

For the Sauce procedure:
Prepare the avocado ranch sauce by mixing the two ingredients together in a small bowl.

Trisha's Festive Tossed Salad

Here is a salad I had at a friends house and just HAD to have a copy of the recipe! It has a strong dressing, but is quite delightful! I have to say though, it can upstage your main course -- so if you are not eating it as a main meal - which you could, serve it with something like Spaghetti and Meatballs - not your elaborate meal. It is really good. I have an immersion blender which makes the dressing a snap to make - a regular blender would do the job too though! I hope you enjoy it as much as I do.

The combination of spiced nuts, feta cheese, craisins and the dressing is really outstanding! The kids may not care for the dressing though -- serve it on the side - it is a good idea anyway that way you don't overpower the lettuce greens... Start with a couple of teaspoons of dressing and toss and see where it takes you.. you can always add more, but not take it away!

Trisha's Festive Tossed Salad
Serves 4 Main Dish Portions or 6 Side Salads

Ingredients

1 cup Pecans -- coarsely chopped
3 Tbsp Butter
1/4 cup Sugar
1 tsp Pepper
12 cups Mixed Baby Salad Greens -- torn
3/4 cup Craisins
4 ounces Cheese, Feta -- crumbled
1/4 cup Vinegar, Red Wine -- Dressing ingredient
1/4 cup Oil, Vegetable -- Dressing Ingredient
1/2 cup Parsley, Fresh -- Dressing Ingredient
1/4 cup Onion, Red -- chopped Dressing Ingredient
2 cloves Garlic cloves -- Dressing ingredient
1/2 tsp Oregano, Dried -- Dressing Ingredient
1/8 tsp Salt -- Dressing Ingredient
1/8 tsp Pepper -- Dressing Ingredient

Instructions

In a skillet, cook and stir pecans in butter until toasted, about 5 minutes. Remove from heat; stir in sugar, pepper and salt. In a salad bowl, toss the greens, cranberries, cheese and walnuts.
Place the dressing ingredients together in a blender; cover and process until smooth. Drizzle desired amount of dressing over salad and toss to coat. Serve immediately.

(Word to the wise, the dressing is quite potent so use with caution.) This salad was renamed "killer salad" by my family. I always have requests for it when I bring it to potlucks or have company over.