Salisbury Steak

I always see Salisbury Steak on the menu at the Cheesecake Factory under the "Specials" list, but I never really knew what it was.  Sooo......the other day, after going to the Cheesecake Factory and getting their incredible White Chocolate Caramel Macadamia Nut Cheesecake (so sinful), I decided to look up a Salisbury Steak recipe.  I learned it was basically a very beefy/steaky-flavored hamburger patty with gravy.  Sounds pretty darn good to me!  So I decided to create my own recipe.  The result was filled with delicious mushroom, onion, beefy, yummyness! The hamburger patty itself is super flavorful, and using some of the gravy ingredients - like the soup mixes - in the actual patty ingredients make the patty incredibly tender as well.  This was the  first time I had ever tasted Salisbury Steak, and it's the only recipe I will use because it was so tasty.  I highly recommend serving this over creamy, garlic mashed potatoes, and with a side of peas, and/or corn.  The next time I make it, I'm going to attempt making it into a Shepherd's Pie!  My dad came up with that [surprisingly] great idea.  I also want to make the patties into meatballs and try having it as a pasta, with the gravy as the pasta sauce.  Yum yum yum!  Whatever variations you want to make out of this recipe, I promise it will taste fantabulous.  Don't even bother ordering the Cheesecake Factory one...this one is definitely better. :)

Ingredients:
1 10-oz can French Onion Soup
1 10-oz can Cream of Mushroom Soup
1 packet Dry Onion Soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/8 teaspoon ground black pepper
1/2 large white onion, chopped
1 1/2 cups sliced mushrooms
1 tablespoon all purpose flour
2 tablespoons ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

Directions:

1. In a large bowl, mix together 1/3 cup French onion soup, 1/4 cup Cream of Mushroom soup, and a dash of the dry onion soup with ground beef, bread crumbs, egg, and black pepper. Shape into 6 patties.
2. In a large skillet over medium-high heat, brown both sides of patties (do not cook them completely through in the center.  The insides should not be cooked completely, only the outside). Pour off excess fat.  Gently spread the onions and mushrooms on top of the patties and throughout the skillet.
3. In a small bowl, blend flour and both remaining soups until smooth. Mix in remaining dry onion soup, ketchup, water, Worcestershire sauce and mustard powder. Pour over meat, onions, and mushrooms in the skillet. Cover, and cook for 20 minutes, gently stirring occasionally.  Serve hot.

Italian Meatballs

I have finally made the ultimate Italian meatball.  My mom has made meatballs before, but they always fell apart really easily and were rather bland (sorry if you're reading this, mom...).  I have had really good meatballs a few times at some Italian restaurants, so I wanted to try to create a knock-your-socks-off meatball recipe myself.  These meatballs literally melt in your mouth.  I seriously ate like four after just pulling them out of the oven.  The milk makes them so incredibly moist, and the flavors blend wonderfully well together.  They have a nice balance of flavors that will only get better once the flavors develop even further in a homemade tomato sauce (the meatballs are superb alone, though).  I served this over spaghetti with home made tomato sauce (I'm still working on a killer tomato sauce recipe, and I'll post it as soon as I can!), freshly grated Parmesan cheese, and crusty French bread.  It was wayyy better than any spaghetti and meatballs I've ever had in any restaurant.  I used 80, 20 ground beef and 2% milk, but 90,10 and 95, 5 will also work for the beef, and any low fat milk will certainly work.  These make awesome left overs, and freeze well too.  Bon Appetit! 




Yield: about 12 meatballs

Ingredients:

• 1 pound lean ground beef
• 1/2 teaspoon sea salt
• 1/2 large onion (or 1 small onion), finely chopped
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup low fat milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup Italian bread crumbs

Directions:

1. Preheat an oven to 400 degrees F (200 degrees C).  Lightly grease a baking sheet.
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven for 10 minutes, remove the baking sheet, and gently flip (more like roll) the meatballs to the opposite side.  The side that was first on the bottom should now be very lightly brown.  Bake in the oven for another 8-12 minutes, or until no longer pink in the center (I suggest testing one at 8 minutes).

Shepherd's Pie

     

 

Are you Irish?  Well, I am.  So Saint Patty's Day is pretty exciting to me.  My family always has an Irish dinner, and this year I insisted that we have Shepherds Pie.  One of my favorite meals ever is the Shepherds Pie at the Cheesecake Factory (my happy place).  If you've never had it, then get it...but it's HUGE.  Ever since I ate it, I get a major craving for it every now and then. I created this recipe for Saint Patrick's Day this year, and it was a huge hit. My mom, dad, and I each had thirds.  And it makes incredible leftovers (it didn't degrade at all in the fridge!!).  Unlike most Shepherd's Pie recipes, this one has a packet of gravy in the beef, which makes it super flavorful and juicy.  It also provides a nice gravy with the mashed potatoes if you like to mix it all together.  Just the thought of this Shepherds Pie gets my excited...you start with a creamy, melt-in-your-mouth layer of mashed potatoes with an incredible >crust of cheese< on top, then you dig into the oh-so-flavorful and juicy beef and vegetables.  Mmm...I will definitely be making this very often, not just on Saint Patrick's Day.  And you don't need to be Irish to love it! ;)

Ingredients:

• 5 medium yukon gold potatoes (or russet), peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1/2 cup frozen peas
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 1/4 cup Worcestershire sauce 
• 1 packet brown gravy mix mixed with 1 cup water
• 1/4 cup shredded Cheddar cheese

Directions:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, Worcestershire sauce, and gravy mixture. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of carrots and sprinkle frozen peas ontop. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Sloppy Joes

 

  

How can you not smile when you think "sloppy joe"? I have many childhood memories of me attempting to eat sloppy joes, and then having a tantrum because the meat would fall out the other end of the bun.  But I'd scoop it up and eat it all anyways, since it tasted so darn good! There is something wonderfully fun about getting to eat a burger/sandwich that is messy by design.  Even though this is kind of a kid food, I will always love it.  This is definitely the BEST sloppy joe recipe out their.  My family never bought the canned or packaged stuff again after making this.  It's so quick, easy, and simple, yet perfect in every way: Beefy, juicy, ketchupy, slightly sweet, flavorful, and a little bit sticky (by "sticky" I mean it holds together pretty well...it doesn't crumble apart).  I love topping mine with sharp cheddar cheese and serving it with a side of corn.  Mmm..the perfect meal.  And it's also great as a dip!  I hope this brings back some childhood memories for you, too.

Ingredients:

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper (optional)
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3 teaspoons brown sugar
• salt and pepper to taste

Directions:

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Momma Buscemi's World Famous Chili

This is the best chili in the entire universe.  I'm not even kidding you.  This recipe was handed down from my grandmother to my mother, and it's been a staple in our house for as long as I can remember.  We have it every single Halloween, and all my friends always love it.  One of my best friends declares it the best thing she's ever tasted, and she asks my mom to make it for her every time she comes over. I even gave her the recipe for Christmas.  I can't believe how easy it is to make it either...you pretty much just throw all the ingredients in a crock pot and let it sit all day.  It's a very hearty, wholesome soup, and tastes incredible on a chilly winter evening.  Serve it with corn bread, and you'll be in southern lovin' heaven.

Yield: about 30 servings

Ingredients:

1.5 lbs. hamburger meat

40 ounces (4-10oz cans) tomato soup

30-oz red kidney beans, drained

1 cup chopped celery

1 cup chopped onion

1-8oz can tomatoes w/chili’s, drained

1-10oz can corn, drained

2.5 ounce container chili powder

Garnish: shredded cheese and sour cream, optional

Instructions:

1. Cook hamburger in a large skillet until just browned all over. Drain liquid.

2. Heat slow cooker to low.   Add cooked hamburger and the rest of the ingredients except chili powder.  Mix well.

3. Slowly add chili powder while stirring ingredients until just combined.  Cook for five hours, adding more chili powder to taste each hour.

4.  Serve with shredded cheese and sour cream, if desired.

Grandma Louise's Hamburger Dip

This is a sacred family recipe.  I almost didn't post it because it's so special to us.  I honestly had to BEG my mom to let me post this.  This is the hamburger dip written by my Grandma Louise.  She created it herself and got it perfect after many attempts.  Now, let me tell you: I'm really picky when it comes to a good burger.  But this hamburger dip is the bomb!  The cream cheese makes it so creamy and filled with cheesy deliciousness.  But the most special, secret ingredient is the sugar, which helps bring out the flavors of all the other ingredients.  This is definitely one of my favorite dips, and it's a great dish to have at parties or other events because it will always be eaten completely.  We usually make it for big get-togethers with friends when we watch the super bowl, and there's never any leftovers.


Ingredients:
1 lb. ground beef
8 oz. tomato sauce
1/3 cup parmesan cheese
1/2 cup chopped onion
1/4 cup ketchup
3/4 teaspoon dried oregano
1 teaspoon sugar
8 oz. cream cheese
1 garlic clove, minced


Instructions:
1.  Cook hamburger until evenly browned all over and no longer pink.  Drain juices.
2. Add garlic, onions, ketchup, oregano, and tomato sauce.  Mix until well blended.
3.  Add cream cheese and sugar.  Mix until blended. 
4.  Let the cheese melt and serve hot with chips.