Tag: mushrooms

Tasty Salisbury Steaks

As the primary cook for a family of five, I have made peace with the fact that there are very few dishes that everyone will rave about. More often than not a few will love a dish while the others will eat without too much complaint. Once and awhile, I will come a crossed a rare gem of a recipe that everyone loves, the clouds part, and rainbows glitter in the sky. Usually, I run out and buy a lotto ticket after dinner because it truly is a lucky day. One of these rare beauties is Salisbury steak.

This Salisbury steak is a far cry from anything you would find on a school lunch room tray or in the frozen section of the grocery store. There is an added bonus because, more often than not, the ingredients are already in the house.

The base for this one is ground meat. For the 5 of us we will use 3lbs because, frankly, I like leftovers. We like to use ground turkey but really any will work for this one.  Premix your bread crumbs with 2 teaspoons of garlic powder, onion powder and Italian seasoning and mix together with your ground meat. Finally, add 2 eggs to the mixture with a sprinkle of sea salt and pepper.

Combine all the ingredients together.  The easiest way to thoroughly mix together all the ingredients is to roll your sleeves up and mix it with your hands. Patty out the meat as if you were making round hamburgers. Fry each one on both sides until browned.

Place in a baking dish deep enough that you can cover each of the patties with beef gravy. You can make your own gravy or use a pre-made gravy for convenience. Bake them in a covered dish at 400 for at least 30 to 45 mins.

Usually I will get them in the oven and get a pot of mashed potatoes going. By the time the potatoes are soft and ready to be mashed the Salisbury steaks are done as well. If mushrooms strike your fancy you can throw some sauteed mushrooms in with the gravy before you bake them.

The only complaint I hear after I make these for dinner is “I’m too full to do the dishes”.

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Mushroom Alfredo with Italian Chicken

Sunday is a great day for cooking here on the home front. It’s the day that I get to spend with the kids in the kitchen creating tasty things for a big dinner or sweet treats for the busy week ahead.

I wanted to do a twist on the traditional cream sauce to go with some leftover stuffed ravioli from a previous recipe post. Chicken sounded like a fantastic pairing with it, so I simmered chicken tenderloin strips with enough broth in the bottom of the pan to keep them from drying out while cooking. Sprinkled with some Italian herb seasoning, salt, pepper garlic power and onion powder flipped once to brown both sides and wrapped them up to keep them warm while building the sauce.

I started by sauteing two 16oz cans of baby Bella mushrooms and pulled them just as I had rendered the moisture from them without letting it cook at this time. With the butter and mushroom liquid still fresh I whipped together the roux. If you have questions about the roux please look to my previous article about mac and cheese, the gooey details can be found there.

Once the roux had been prepared, I added equal parts of milk and cream(three and three for us but if you are feeding less people you can decrease that).

While the base of the sauce was being brought back up to temperature, in a mini chopper I combines two tablespoons of minced garlic that was roasted previously with a tablespoon of olive oil and ¼ cup of cream and blended until smooth and then added it to the sauce. Finally, add butter with two cups of mixed Italian shredded cheese. Stir this until the cheese is entirely melted and incorporated.

Serve sauce, chicken, and mushrooms with the ravioli for a fantastic dinner!

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