from dinnerthendessert
SALISBURY STEAK
1 pound ground beef (85/15)
1/3 cup breadcrumbs (panko or regular)
1 tablespoon ketchup
1 teaspoon yellow mustard
1 tablespoon beef Better than Bouillon base (or 2 beef bouillon cubes, or skip)
1/2 teaspoon Kosher salt, divided
1/4 teaspoon crushed black pepper, divided
2 tablespoons butter
1 yellow onion, sliced
8 ounces crimini mushrooms, sliced (baby bella or white are fine too)
2 cups beef broth
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
parsley, for garnish (optional)
MASHED POTATOES
6 russet potatoes, scrubbed clean (I'm only doing 4 because we don't eat a ton of mashed potatoes at our house.)
4 tablespoons of butter
1/2 cup sour cream
1 cup whole milk or heavy cream
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
DIRECTIONS:
SALISBURY STEAK
Mix the ground beef with breadcrumbs, ketchup, mustard, beef base (if using), 1/4 teaspoon Kosher salt and half the black pepper.
Form them into four patties and add the patties to a heavy skillet or the stovetop safe slow cooker insert.
Cook the patties on medium-high heat until browned on both sides, 4-5 minutes per side.
Place the patties into 1/2 of the slow cooker.
Add the butter to the pan and add the rest of the salt and pepper to the onions and mushrooms.
Cook for 4-5 minutes, stir, then cook an additional 4-5 minutes.
Add to the slow cooker on top of the cooked beef patties.
MASHED POTATOES:
Add a piece of 12″x12″ inches of foil into half of the slow cooker.
Place the clean and scrubbed potatoes into the slow cooker and press down tightly with another sheet of foil.
Cook on low for 4 hours.
TO FINISH:
Uncover the foil and remove the potatoes. Peel if you’d like by rubbing off the skin with a paper towel or leave the skin on.
In a bowl smash the potatoes with a potato masher.
Add in the butter, sour cream, milk, salt and pepper and mash until desired consistency (I mashed the pictured potatoes for 1 minute).
Add the potatoes back to the slow cooker in the foil still lining the bottom.
In a cup mix the beef broth, 2 teaspoons of Worcestershire sauce and one tablespoon of cornstarch and add it to the beef patties.
Cook on high for 20 minutes.
Garnish with chopped parsley, optional.
6 russet potatoes, scrubbed clean (I'm only doing 4 because we don't eat a ton of mashed potatoes at our house.)
4 tablespoons of butter
1/2 cup sour cream
1 cup whole milk or heavy cream
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
DIRECTIONS:
SALISBURY STEAK
Mix the ground beef with breadcrumbs, ketchup, mustard, beef base (if using), 1/4 teaspoon Kosher salt and half the black pepper.
Form them into four patties and add the patties to a heavy skillet or the stovetop safe slow cooker insert.
Cook the patties on medium-high heat until browned on both sides, 4-5 minutes per side.
Place the patties into 1/2 of the slow cooker.
Add the butter to the pan and add the rest of the salt and pepper to the onions and mushrooms.
Cook for 4-5 minutes, stir, then cook an additional 4-5 minutes.
Add to the slow cooker on top of the cooked beef patties.
MASHED POTATOES:
Add a piece of 12″x12″ inches of foil into half of the slow cooker.
Place the clean and scrubbed potatoes into the slow cooker and press down tightly with another sheet of foil.
Cook on low for 4 hours.
TO FINISH:
Uncover the foil and remove the potatoes. Peel if you’d like by rubbing off the skin with a paper towel or leave the skin on.
In a bowl smash the potatoes with a potato masher.
Add in the butter, sour cream, milk, salt and pepper and mash until desired consistency (I mashed the pictured potatoes for 1 minute).
Add the potatoes back to the slow cooker in the foil still lining the bottom.
In a cup mix the beef broth, 2 teaspoons of Worcestershire sauce and one tablespoon of cornstarch and add it to the beef patties.
Cook on high for 20 minutes.
Garnish with chopped parsley, optional.
Mother-in-Law's Clam Chowder
I think I have shared this one before, but it's a fall favorite around here. I always, always serve it with warm bread. ;)
Ingredients:
2 stalks of celery, chopped
2 Tbsp butter
2 Tbsp flour
28 oz. chicken broth
approx. 4 cups diced potatoes ( or 1 package refrigerated diced potatoes and onions)
2 cups milk
1 cup half and half
4 slices bacon crisp-cooked and crumbled (optional)
2 small cans each tiny shrimp, clams, crab meat, all drained and rinsed
1 cup carrots, chopped (optional)
salt & pepper to taste
Directions:
Start by sautéing the chopped celery in 2 Tbsp of melted butter in a large soup pot.
Cook the celery for about 5 minutes, then sprinkle on the 2 Tbsp flour and stir.
Once combined, continue stirring and pour in the 28 oz. of chicken broth (I prefer low-sodium). Turn up the heat, and bring to a boil.
Toss in the diced potatoes and carrots and return to a boil. Reduce the heat to medium, and simmer for about 20 minutes, or until veggies are soft to your liking (I soften ours quite a bit for my kiddos).
Slightly mash the potatoes with a wooden spoon (or the amazing Pampered Chef Mix n Chop) to thicken the chowder.
Stir in the milk, half & half, bacon (if using), and the rinsed and drained cans of seafood.
Season with salt and pepper to your taste.
Serve with grilled cheese sandwiches or warm crusty bread, and enjoy! You'll have enough leftovers for another cold fall night!
Note: This is a great recipe to double and freeze for later. ;)
Rachael Ray's Pumpkin Pasta
2 tbsp oil of choice
1/4 lb shiitake mushroom caps
2 lbs portobello mushroom caps
3 garlic cloves
1 medium yellow onion
salt and pepper
1/2 cup dry white wine
1 cup chicken broth
1 14 oz can pumpkin puree
1/2 cup heavy cream
2-3 tbsp fresh sage leaves
1/8 tsp ground nutmeg
tiny pinch ground cinnamon
1 lb penne pasta (i prefer whole wheat)
grated parmesan cheese
1 10 oz package frozen chopped spinach or a few cups fresh baby spinach chopped
1 cup chopped toasted hazelnuts (toast on a plate in microwave for about 3 minutes)
Boil a large pot of water for the penne. Start on the rest of the recipe while the pasta cooks. Drain and set aside when cooked al dente.
Heat oil medium-high in a skillet and add mushrooms, garlic, and onion. Season with salt and pepper once the mushrooms are browned. Add in the spinach, stirring for about two minutes to wilt the fresh spinach. Deglaze the pan with the wine scraping the bottom, then add the broth. Stir in the pumpkin until well combined. Then ad the cream, sage, nutmeg, and cinnamon. Adjust the salt and pepper to your taste.
Add drained pasta to the skillet. Stir to combine. Top with cheese, chives, and hazelnuts.
Chipotle Chili Mac
from Rachael Ray's 365 No Repeats
3 tbsp oil of choice
1-2 lb ground chicken
2 tbsp grill seasoning
1/2 lb baby bella mushrooms chopped
1/4 lb shiitake mushroom caps chopped
1 medium yellow onion diced
2-3 celery ribs diced (optional)
1 red bell pepper chopped ans seeded
4-6 garlic cloves
2 tbsp worcesterchire
2 chipotle peppers in adobo sauce from a can (found in hispanic section), seeded and chopped
1 tbsp ground cumin
1 bottle imported beer
1 15 oz can crushed tomatoes
1 cup chicken broth
1 lb cavatappi pasta (my favorite noodle of all time!)
8 oz shredded sharp cheddar cheese
8 oz smoked gouda cheese, shredded
cilantro finely chopped (optional)
Boil a large pot of water for the cavatappi. Start on recipe while pasta cooks. Cook and drain. Reserve.
Heat a large pot on high heat with only 2 tbsp oil. Add the ground chicken and season with the grill seasoning. Cook and break it up for 3-5 minutes until done. Remove from pot and set aside.
Heat remaining 1 tbsp oil med-high heat. Add in the mushrooms, browning for about 3 minutes, then add the rest of the veggies and garlic
Return the meat to the pan with the veggies and season all with the worcestershire, chipotle peppers and cumin. Add the beer to deglaze the pot, scraping the bottom of the pot. Simmer for 2 minutes, then add the crushed tomatoes and broth. Cover and simmer for about 10 minutes. Add the pasta to the pot and stir to combine everything. Top each individual bowl with shredded cheddar and gouda and cilantro, or pour entire pot into a casserole dish and sprinkle with the cheeses and cilantro. Brown under a broiler for a few minutes.
SHOPPING LIST:
BREADS/BAKERY:
large Italian or French loaf to pair with clam chowder
DRY GOODS:
1 lb penne pasta
1 lb cavatappi pasta
CANS/SAUCES:
ketchup
mustard
beef broth
Worcestershire
48 oz chicken broth (6 cups)
2 small cans each tiny shrimp, clams, crab meat,
1/2 cup dry white wine
1 bottle imported beer
1 can pumpkin puree
1 can chipotles in adobo sauce
1 can crushed tomatoes
BAKING/SEASONINGS:
plain bread crumbs
Better Than Bouillon Beef Base
salt and pepper
cooking oil of choice
cornstarch
flour
1 cup chopped hazelnuts
cinnamon
nutmeg
grill seasoning
cumin
PRODUCE:
yellow onion (3)
8 oz sliced mushrooms
1-2 lbs portobello mushroom caps
1/2 lb shiitake mushrooms
4-6 baking potatoes for mashed potatoes, plus 2-3 more for clam chowder
celery
carrots
garlic
fresh sage leaves
3 cups baby spinach (if not using frozen)
1 red bell pepper
cilantro (if desired)
FROZEN:
10 oz chopped spinach (or fresh baby spinach)
MEAT:
1 lb 85/15 ground beef (organic preferred)
bacon
1-2 lbs ground chicken
DAIRY:
butter
sour cream
3 cups whole milk (2 for clam chowder and 1 for mashed potatoes)
1 cup half and half, plus 1/2 cup for pumpkin pasta
2 cups grated parmesan cheese
8 oz shredded sharp cheddar
8 oz smoked gouda (in specialty cheese section)
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