Salisbury Steak

Ingredients

Meat Mixture:

1 1/2 pounds lean ground beef

1/4 cup seasoned breadcrumbs

1 tablespoon ketchup

2 teaspoons dry mustard

4 dashes Worcestershire sauce

1 cube beef bouillon, crumbled (or powdered beef base) or 1 tsp liquid beef base

Salt and pepper

1 tablespoon butter or 1 tablespoon olive oil

Gravy:

2 tbsp butter

2 tbsp flour

1 cup beef broth, more if needed for thinning

1 tablespoon ketchup

A few dashes Worcestershire

1/2 onion, halved and thinly sliced 

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, beef base and some salt and pepper. Squish until combined. Form into patties. Can be made ahead and refridgerated. Usually makes 4-6. Don't start on gravy until right before frying the patties so they can be ready close to the same time.

To cook: Melt butter or heat oil in frying pan. Sear each side, then fry the patties over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.

For the gravy: Make a roux by melting butter then adding flour. Once thickens add beef broth. Let simmer for a few minutes, then add slide onions and Worcestersher and ketchup. Stir and then add onions. Cook on low while stirring regularly until patties are ready to eat.

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Pork BBQ & Apple Slaw Tacos

Pulled Pork

1 tablespoon of olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon brown sugar

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon onion powder

1 cup BBQ sauce of choice

1 pork shoulder roast, about 3 pounds

Apple Slaw

2 cups grated carrots

1 grated apple

2 cups cabbage

juice of 2 limes

Combine dry ingredients for pulled pork and rub all over. heat olive oil in sauce pan and sear meat on all sides. Pour BBQ sauce over roast. Place roast in crockpot and cook on low for 6 hours. Shred pork and cook for one more hour on low or warm.

Place slaw, carrots, apple, and cabbage into bowl with lime juice and marinate for 30 minutes before use. 

The original recipe can be found in Fabulous Food The Costco Way.

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Arugala & Almond Pesto

The original recipe is from Fabulous Food The Costco Way

Ingredients
2 cloves garlic, minced (I used the organic jarred kind)
1 cup almonds
1 cup arugala, packed
1/2 cup fresh basil leaves
1/3 cup grated parmesan cheese
1/4 cup EVOO
1 pound spaghetti noodles
1/3 cup mascarpone
salt and pepper to taste

Place almonds, arugala, basil, parmesan and almond oil in a food processor and pulse until mixture is a course paste. Transfer to bowl and refrigerate until ready.

Cook spaghetti according to directions on box.

Off heat, combine pesto with cooked spaghetti. Add mascarpone then return to heat and cook for two minutes while making sure spaghetti is coated. Season with salt and pepper.

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Bacon Wrapped Parmesan Meatloaf

This recipe is from the Pioneer Woman. Her original recipe can be found here.

Meatloaf:

1 cup skim or 2% Milk

6 slices White Bread

2 pounds Ground Beef

1 cup (heaping) Freshly Grated Parmesan Cheese

1/4 teaspoon Seasoned Salt

3/4 teaspoons Sea or Himalayan Salt

Freshly Ground Black Pepper

4 whole Eggs, Beaten

10 slices Thin/regular Bacon

Sauce:

1-1/2 cup Ketchup

1/3 cup Brown Sugar

1 teaspoon Dry Mustard

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, and black pepper in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

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Pimento Cheese Spread

4 oz jar pimentos
3/4 cup of light or homemade mayo
1/2 tsp onion powder
1 tsp lemon juice
1/4-1/2 tsp black pepper
1/4-1/2 tsp sea salt
1/2 jar of capers
8 oz reduced fat mild cheddar cheese
8 oz reduced fat sharp cheddar cheese

Mix everything except the cheese. Then stir in cheese slowly. Refrigerate before serving.

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Blue Cheese Pasta

A summer pasta that we paired as a side dish with steak.  Here's the link to the original recipe - I made a few modifications to fit our tastes. Yummy!

INGREDIENTS
12 oz Penne pasta
14 oz diced tomatoes
Blue Cheese
2 tbsp olive oil
2 cloves garlic minced
1 tsp dried basil

DIRECTIONS
Cook pasta according to its instructions, strain and set aside.
In a large frying pan add olive oil over medium heat.
Add in garlic and cook for approximately 2 minutes.
Add in diced tomatoes and pasta and cook on medium head for about 5 to 10 minutes.
Add in fresh basil and cook for another minute or two.Serve in a bowl and sprinkle blue cheese over top to taste (or in my husbands' case - feta - see bottom pic).

 

So this one is obviously not blue cheese. Hubs isn't a fan, so I swapped for feta.

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Cilantro Lime Tilapia

This was delish! I used a recipe for a marinade, and hubs slapped them on the grill!

juice of 1/2 lime (I cheated and used the stuff from the bottle)
1-1/2 Tablespoons olive oil
1/2 teaspoon of garlic powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon chipolte peppers
2 Tablespoons chopped cilantro

Marinade for 4-6 hours in fridge. Grill. Eat. :)

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Summer Potato Salad

3 lbs red potatoes

1 cup mayo ( or half mayo half Greek yogurt for a lighter dish)

2 tbsp dijonnaise

1 tsp dill weed

1/2 tsp sea salt

1/4 tsp black pepper

Quarter potatoes into 1-inch cubes. Cook until soft. Mix other ingredients while potatoes cook. Let potatoes cool, then stir in mayo mix. Chill before serving.

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Aunt Jill's Green Bean Casserole

Yum yum yum delicioso! I think the Map would agree - this green bean casserole from my husbands' aunt is fabuloso. Yeah, we watch WAY too much Dora in this house. Anyway, check out this unique recipe with some tweaks made by me.

3 cans of organic green beans
2 cans (or equivalent) of cream of mushroom soup. See my alternative here.
4 oz of reduced fat shredded cheese (or more if desired)
4 oz crumbled bacon (NOT bacon bits)
1/2 c chopped green peppers
1/2 c chopped white onion
8 oz fried onion crisps (or more if desired)

Make cream of mushroom soup if necessary. Saute green peppers and onions in olive oil. Mix together cream of mushroom, green beans, cheese, bacon and half of the fried onion crisps. Add cooked peppers and onions with oil.

Add to casserole dish with cooking spray and bake for 30 minutes on 400. Remove, add remaining fried onion crisps and bake for 5 more minutes to brown.

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Cream of Anything Soup Mix

No more unhealthy cream of blank soup for me! Using this mix now for cleaner, cheaper eating.

• 2 c. powdered milk
• 3/4 c. cornstarch
• 1/4 c. instant chicken stock base
• 2 tsp. dried onion flakes
• 1 tsp. dried thyme
• 1 tsp dried basil 
• 1 tsp. celery seed
• 1/2 tsp. pepper

Mix together. Store in air-tight container. Use 1/3 cup of mix + 1 cup of water. Combine in pot and bring to boil. Will thicken as it cools. My experience has been to make an hour or two ahead of time so it is thicker like the soup in the can.

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White BBQ Sauce

Move over Bob Gibson - this recipe pretty darn close!

1/2 cup clean eating mayonnaise (regular mayo works just fine - can also half mayo half Greek yogurt)

1/4 cup wite vinegar

1/2 tsp pepper

1/2 tsp sea salt

1/4 tsp onion powder

1/8 tsp paprika

Splash of Worcestershire sauce

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Slow Cooker BBQ Chicken

MMM MMM MMM! This was so good, and even better left over.

4 frozen chicken breasts

8 oz Honey BBQ sauce

1 packet Italian dressing/seasoning

1/8 cup of Worcestershire sauce

Put chicken in slow cooker. Mix sauce and seasoning together, then pour over chicken. Sauce should be thick because chicken juices and water will add to the consistency. Cook on low for 4-6 hours. About an hour before you plan to eat, take chicken out, shred with fork or your handmixer/kitchen aid stand mixer and put back in.

I'll be making lots more next time and freezing - was better after the chicken had more time to soak up the sauce.

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Homemade Mac n Cheese

Omnomnom! So creamy and deliciously comforting.

Ingredients

• 1 16-ounce box of shells, elbow, penne, etc.
• 4 tablespoons (1/2 stick) butter, cut into pieces
• 14 ounces of reduced-fat grated sharp Cheddar cheese
• 1/2 cup Greek yogurt
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Instructions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, and drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a large pot on medium heat, combine cheese/butter mixture and add Greek yogurt, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Remove from heat. Let the noodles soak up cheese and thicken, stirring occasionally, for about 15-20 minutes before eating.

My apologies for the not-so-great photo. It's hard to get a pic when you can't stop eating it :)

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Blue Cheese Dressing

I am a latecomer to loving blue cheese dressing. It is most delicious. I've of course modified a recipe I found online.  Here are my ingredients:

• 1 cup Greek yogurt
• 1/2 cup mayonnaise 
• 1/4-1/2 cup of milk based on preferred thickness
• 1 teaspoon red wine vinegar 
• 1 teaspoon white vinegar
• 1 teaspoon lemon juice
• 1 clove garlic, minced (optional)
• 8 oz crumbled blue cheese
• 1/8 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

 Mix all but milk together. Add milk a bit at a time to get desired thickness. Store in mason jar for up to a week.

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Mexican Pasta

Ingredients:

1 box of noodles (penne, bow tie, egg, etc.)

1 lb. Ground beef

1 block of lowfat cream cheese

1/2 cup Greek yogurt

1 tbsp taco seasoning

Shredded cheese (cheddar or Mexican blend)

Cook noodles. Brown meat. Mix cream cheese and yogurt together. Add taco seasoning. Add meat to cheese mixture. Place noodles in baking dish, pour meat and cheese mixture over noodles, and top with shredded cheese. Bake for 20 minutes on 350.

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French Bread Pizza + Homemade Sauce

This pizza itself isn't much of a recipe, just pile on whatever ingredients as you please. I used my toaster oven and cooked them for 10 min at 350.  Here's my sauce recipe, slightly modified from the original. I didn't include marjoram just because I didn't have any. I plan to use it next time.

Ingredients:

1 (12 ounce) can of tomato paste

1 cup of warm water

2 medium cloves of garlic, peeled

1 teaspoon of granulated sugar

1 teaspoon of kosher salt

1 teaspoon of black pepper

1 teaspoon of dried basil

1 teaspoon of onion powder

1/2 teaspoon of dried oregano

Mix all in pot and simmer. Despite my increased amount of tomato paste and water, I didn't increase the garlic, and I still think it was a bit strong. I will do just one next time.

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Camel Rider

Here's a good hump day recipe...Camel Riders! Don't even ask why they are called that - I have no idea. But they are famous at Sammy's Sandwhich Shop near the BHM airport. Basically, they taste like a hamburger in a pita with several fixins. I don't normally eat anything on my burgers, but for some reason the combo in a pita with homemade Thousand Island makes me go omnomnom. 

You will need:

Whole wheat pitas

1 pound of lean hamburger meat

A whole onion

Whole green pepper

Shredded iceberg lettuce

Shredded cheese

Homemade Thousand Island dressing

Put onions and peppers in skillet with a little olive oil and cook for about 5 minutes. Add hamburger meat and brown.

Warm pita, put in shredded lettuce, cooked meat mixture, homemade Thousand Island and shredded cheese to top. 

You can thank me in the comments.

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Thousand Island

I can't believe I never tried Thousand Island before. What was I thinking? I made this dressing for the first time tonight, and I'm in love. It was made for a dish near to my hubby's (and my good friend Trista's) heart called a Camel Rider (that recipe comes Wednesday). It hails from Sammy's Sandwhich Shop near the BHM airport. Back in the days when Trista and I worked in Woodlawn, we frequented this place. Ask her one day about the waiter who had a crush on her. Anyway, to the recipe:

1 cup olive oil mayo

1/3 cup ketchup

2 tbsp sweet relish 

4 tsp white vinegar

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

Whisk and serve. Yummo!

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French Vanilla Creamer

1 pint half and half (organic or rbst free)

3 tbsp vanilla (gluten free)

2 tbsp honey 

1 empty creamer bottle
1/4 tsp xanthan gum (to thicken just a smidge. I tried without, and it wasn't quite right)

**add other flavor if u like

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Noodle Goodness

Ok, so it's really called Noodle Bake. Of course I modified it from the original recipe. My hubs loves it - says it taste like childhood. It's nothin fancy. Good dish to take to others and save some for yourself. Here's how it goes:

Ingredients

2 lbs ground beef

1 can organic tomato sauce 

1-1/4 cup organic cottage cheese

1/2 cup Greek yogurt

4 oz organic shredded cheese

Salt and pepper to taste

Bag of egg noodles

Make egg noodles according to package. Ground beef. Mix beef, tomato sauce together. Mix cottage cheese and Greek yogurt together. Put egg noodles on bottom of baking dish. Then pour cheese/yogurt mixture. Then pour beef/sauce mixture. Top with shredded cheese. Bake 20 min at 350.

You're welcome.

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