Salisbury Steak

I think every cook has their secret recipe for this dish. My secrets are the 1/2 envelope of onion soup mix and the 2-c brown gravy mix.  This was an “Eric’s mom” recipe.  I used to know her name, but it’s been several moves since we lived in adjacent apartments and Eric was my son’s playmate.  For reference, that son is now a doctor of mathematics at the University of Texas at Arlington and has a son of his own.

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Salisbury Steak

5.0 rating based on 1 rating
  • Serves:4

Nutrition per portion

Ingredients
  • 1 lb lean ground beef
  • 1/2 c fine bread crumbs
  • 1/4 c milk
  • 1/2 envelope dry onion soup mix
  • 1 2-c envelope brown gravy mix
Method
  1. Combine meat, bread crumbs, milk and onion soup mix in large bowl.
  2. Shape into 4 patties about 1/2 inch thick.
  3. Place big skillet on medium and add patties. Cook uncovered 5 minutes.
  4. Whisk gravy mix with 2 c. water in measuring cup.
  5. Flip patties, cover skillet and cook 5 more minutes. Drain excess fat.
  6. Uncover skillet, reduce to low, add gravy and cook about 5 more minutes or until patties are no longer pink inside.
  7. Simmer until ready to serve.

 

 

Citrus Salmon

I have salmon fillets in the freezer from a previous week when they were on sale.  Also, I had a coupon that week for $1 off so I saved twice.  That’s the way to do it.

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Citrus Salmon

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Nutrition per portion

Ingredients
  • 2 lbs salmon fillets
  • 1 Tbsp EVOO
  • 1/4 c balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 c orange juice
  • 2 Tbsp chopped parsley
  • 1/4 c lime juice
Method
  1. Sprinkle fish with salt & pepper.
  2. Mix remaining ingredients in 13″ x 9″ pan
  3. Place fish in pan, turn to coat.
  4. Marinate in fridge 30 minutes.
  5. Heat oven to 375
  6. Transfer dish to oven and bake 15-20 minutes, until opaque.

Crockpot Spaghetti and Meatballs

I have a real, honest-to-goodness Crock Pot. Actually, I have several.  I use the big 7-quart one for this recipe.  It’s based on a video I saw on Facebook but I can’t find it when I looked for it so I figured out pretty much how to do this.

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Crockpot Spaghetti and Meatballs

5.0 rating based on 1 rating

Nutrition per portion

Ingredients
  • 1 lb spaghetti
  • 1 Tbsp EVOO
  • 1 jar pasta sauce
  • 1 6-oz can tomato paste
  • 1 Tbsp basil pesto
  • 1 Tbsp minced garlic
  • 2 c water
  • 32 frozen meatballs
  • 1 c shredded Mozzarella cheese (optional)
Method
  1. Break spaghetti into bottom of large crock.
  2. Toss with 1 Tbsp EVOO.
  3. Add jar of pasta sauce, then tomato paste, pesto, and garlic.
  4. Pour 2 c water over all.
  5. Stir. A lot.
  6. Add meatballs. Cover.
  7. Set on high for 2-3 hours or low for 4-6.
  8. If desired, top with cheese, cover, cook 10 minutes or until cheese melts.

Bourbon Brown Sugar Pork Loin

This is one of my family’s favorite ways to have a pork loin.  My notes say I got the recipe from chaosisbliss.com but we’ve been eating it for years.  I suppose you could use any bourbon, but we use Tom Sims because it tends to come in smaller bottles and we’re not big consumers of hard liquor in our house.

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Bourbon Brown Sugar Pork Loin

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Nutrition per portion

Ingredients
  • 2-3 lb pork loin
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 2 Tbsp EVOO
  • 1/2 c water
  • 1 c dark brown sugar
  • 1 tsp minced garlic
  • 1/2 c water (again)
  • 1/2 c bourbon
  • 2-3 Tbsp cornstarch
  • 1/4 c soy sauce
Method
  1. Combine salt and pepper and rub into all sides of pork
  2. Heat EVOO in skillet and sear pork on all sides on medium-high, 1-2 minutes per.
  3. Place is slow cooker with 1/2 c water.
  4. Cook 5-6 hours on low.
  5. Before the last hour, make glaze.
  6. Whisk brown sugar, 1/2 c water, bourbon, cornstarch and soy sauce in saucepan.
  7. Heat until bubbly; reduce to medium-low and cook until slightly thickened.
  8. Baste pork with glaze 3 times during last hour.
  9. Line 13″ x 9″ pan with foil.
  10. Heat broiler.
  11. Place roast in pan.
  12. Baste again with glaze
  13. Place roast under broiler for 1-2 minutes.
  14. Let rest 10 minutes before cutting.

Cabbage and Carrot Slaw

This is a very colorful dish.  I got the basics of the recipe from The Dinner Daily.  They are a subscription service that plans meals based on what’s on sale at your store but they only give you five meals/week and I found I wasn’t saving money over doing it myself.  They use plain rice vinegar and sesame oil but the recipe really sings as an Asian-inspired side if you use a seasoned rice vinegar and toasted sesame oil.

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Cabbage and Carrot Slaw

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Nutrition per portion

Ingredients
  • 1/2 head red cabbage, shredded
  • 3 carrots, grated
  • 2 Tbsp seasoned rice vinegar
  • 2 Tbsp toasted sesame oil
  • salt and pepper to taste
Method
  1. Combine cabbage and carrots in large bowl.
  2. Toss with oil and vinegar.
  3. Season with salt and pepper to taste.

Teriyaki Chicken Patties

Those breaded chicken patties found in the frozen section are versatile and can be flavored many ways.  Here, they are given an Asian twist with teriyaki sauce and scallions.

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Teriyaki Chicken Patties

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Nutrition per portion

Ingredients
  • 8 breaded chicken patties
  • 1/2 c teriyaki sauce
  • 2 scallions, sliced
Method
  1. Heat oven to temperature on chicken patty package.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place chicken patties on prepared baking sheet.
  4. Place 1 Tbsp teriyaki sauce on each chicken patty.
  5. Bake for 17-20 minutes.
  6. Sprinkle with scallions.

Coleslaw

This isn’t so much a recipe as a procedure.  I buy the bag of shredded cabbage with a few carrot threads in it and use that instead of shredding my own cabbage.  One bag is about right for my family.

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Coleslaw

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Nutrition per portion

Ingredients
  • Dollop of mayonnaise (or salad dressing)
  • Dollop of sour cream -- almost but not quite as much
  • sweetener to taste (sugar or no-calorie sweetener)
  • splash of apple cider vinegar to taste
  • shredded cabbage/carrot mixture (your own or a bag of store-bought)
Method
  1. Combine sour cream and mayonnaise in large bowl.
  2. Add sweetener.  Stir to incorporate.
  3. Add vinegar. Stir to incorporate
  4. Add shredded cabbage/carrot mixture.

Mark and Barb’s Beer Brats

When bratwurst goes on sale, I like to make these.  They take a long time, especially since I make ten at a time, not six as in the “official” recipe.  I use a huge skillet and ten is all I can fit, but that’s two five-link packages.  This recipe is from thisweekfordinner.com and is one of the best ways to cook bratwurst.  It’s also one of the easiest.  Mark and Barb’s Beer Brats.

Fish Taco Bowls

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Fish Taco Bowls

5.0 rating based on 1 rating
Fish tacos without the tortillas -- serve with guacamole.
  • Serves:4

Nutrition per portion

Ingredients
  • 1 lb tilapia fillets
  • EVOO
  • 2 tsp fish rub
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 bag coleslaw mix
  • 1/2 c sliced scallions
  • 1/2 c mayonnaise
  • 2 Tbsp lime juice
  • 1 tsp green Tabasco sauce
  • salt to taste
  • Guacamole to serve with
Method
  1. If fish is frozen, thaw overnight in fridge.
  2. Mix the fish rub, chili powder, and cumin.
  3. Pat fish dry, then rub with 2 tsp EVOO.
  4. Rub with rub mix.
  5. Let come to room temperature.
  6. Make dressing by whisking together mayonnaise, lime juice Tabasco and salt.
  7. Brush a heavy skillet with EVOO.
  8. Heat over medium-high for one minute.
  9. Add fish and cook about 4 minutes on each side.
  10. Mix half the green onions into the coleslaw mix.
  11. Stir enough dressing into cabbage mixture to moisten.
  12. Let fish cool slightly on cutting board.
  13. Use 2 forks to shred fish.
  14. Place cabbage mixture in 4 bowls.
  15. Top with shredded fish and rest of onion.
  16. Add dressing.
  17. Serve with guacamole.