Skillet Salisbury Steak

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Skillet Salisbury Steak
slightly adapted from The Recipe Critic

Ingredients

  • 1 pound ground beef
  • 1/2 cup bread crumbs
  • 2 Tablespoons ketchup
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 egg
  • salt and pepper
  • 2 Tablespoons butter

Gravy:

  • 8 ounce mushrooms, sliced
  • 1/2 large sweet onion, sliced
  • 2 cups beef broth
  • 1 Tablespoon ketchup
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Method

In a medium sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, egg, and salt and pepper. Mix with your hands until just combined and shape into 4 oval patties.

Heat the butter in a medium sized skillet over medium high heat. Add the patties and cook until the sides are slightly crisp and cooked throughout. Remove and set aside on a plate.

Add the the mushrooms and onion to the pan and cook until tender. Remove to the plate with the patties.

To make the gravy: Add the beef broth, ketchup, Worcestershire sauce to the skillet. In a small bowl add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Salt and pepper to taste. Serve over mashed potatoes and peas and garnish with fresh parsley if desired.

NOTES

Confession: I have never liked Salisbury steak. I always thought the sauce was too sweet and tangy and gloopy. But when I saw this recipe in my blog feed, I had to admit, Salisbury steak actually looked pretty damn good – and it WAS. I still think the sauce is generally too sweet, so I cut back on the ketchup a touch. I also omitted some of the oil. And I must say, this turned out fantastic. Easy, hearty, savory, and definitely worth repeating.

Butter Chicken

IMG_3094IMG_9960Butter Chicken
adapted from The New York Times

Ingredients

  • 1 cup full-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 2 pounds boneless, skinless chicken thighs, cut into large chunks
  • 4 tablespoons unsalted butter
  • 1 large sweet onion, peeled and sliced
  • 3 cloves garlic, peeled and minced or grated
  • 2 tablespoons minced or grated fresh ginger
  • 1/2 tablespoon cumin seeds
  • 1 small cinnamon stick
  • 1 8-oz. can tomato sauce
  • 1 jalapeno (red or green) or serrano pepper, seeded and finely diced
  • kosher salt to taste
  • 1 cup chicken stock
  • 1/2 cup half and half
  • 2 ounces ground almonds (optional)
  • Chopped cilantro, for serving
  • Basmati rice and/or naan, for serving

Method

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

Melt the butter in a large deep pan over medium heat. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomato sauce, chile pepper and salt, and cook until the chile pepper is soft, about 2 minutes.

Add the chicken and marinade to the pan, and cook for 2 minutes, then add the chicken stock. Bring the mixture to a boil, then turn the heat to low and simmer, uncovered, for 20 minutes.

Stir in the half and half and simmer until the chicken is cooked through, about 5 minutes.

Add the almonds, if using, and cook for another minute, then remove from heat. Garnish with cilantro and serve over basmati rice and/or with naan on the side.

NOTES

HOLY. CRAP. SO. GOOD.

So, butter chicken. For years, I never bothered to make it because I thought it was just like chicken tikka masala – marinate in lemon, yogurt, spices, cook with more spices, chile pepper, tomato, and cream. Same, right? NOPE. NOPENOPENOPE. I could not have been more mistaken.

This is, hands down, now my favorite Indian dish of all time. I cannot properly explain how complex and delicious and wonderful and amazing this is. Make it. You will not be disappointed.

Pork and Vegetable Stir Fry

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Pork and Vegetable Stir Fry
adapted from Taste of Home Cooking

Ingredients

  • 2 tablespoons cornstarch
  • 1 tablespoon chile garlic sauce
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup chicken broth
  • 12 oz. dry udon, lo mein, or rice noodles
  • 1 tablespoon canola oil, divided
  • 1-1/4 pound pork shoulder, cut into bite-sized pieces
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1/2 pound mushrooms, sliced
  • 1 small red bell pepper, thinly sliced
  • 1 cup shredded carrot
  • 1 8-oz bag snow peas or snap peas
  • 1 teaspoon sesame oil

Method

In a large measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the noodles according to the package instructions. Drain and set aside.

Heat 1/2 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining 1/2 tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the vegetables start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and peas. Cook for another minute, then add the noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

NOTES

We are always looking for new stir fry recipes around here, especially ones with protein other than chicken, so I knew when Sarah posted about this, I had to try it. And I expected it to be good, but I didn’t expect it to knock our socks off quite like it did. It was absolutely awesome – savory, tangy, slightly spicy. Thanks for an absolute winner, my friend!

Shredded Chicken Chilaquiles

IMG_0348 (1)Shredded Chicken Chilaquiles

Ingredients

  • 2 tablespoons olive oil
  • 1 chipotle pepper in adobo sauce, minced plus 1 tablespoon adobo sauce (from can)
  • 6 small corn tortillas, cut into approximately 1-inch squares
  • 8 oz. shredded chicken
  • 2 cups medium or hot salsa
  • 1/2 cup sharp cheddar cheese or Mexican cheese blend
  • Suggested toppings: chopped tomatoes, chopped cilantro, lime wedges, sour cream, avocado, hot sauce

Method

Heat olive oil in a large deep skillet over medium-high heat. Stir in the corn tortillas and fry for 5-6 minutes, until browned and slightly crisp. Add chipotles and adobo sauce and gently mix in to coat the tortillas. Stir in salsa and shredded chicken.

Reduce heat to low and simmer for 5 minutes, until mixture is hot. Remove from heat, top with cheese, and cover for 2 minutes, or until cheese is melted.

Serve with desired toppings and/or with scrambled eggs on the side.

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NOTES

First couple of times I made this, I used tortilla chips instead of fresh tortillas. Big mistake. The fresh are far, far better here and so easy to do, it’s silly not to make the effort. I also originally made this with fried eggs on top, but we like the scrambled much more – a scoop of egg with avocado, sour cream, and a big bite of cheesy chickeny goodness just WORKS. A spectacular addition to my weekend brunch routine.

One-Pan Roast Sausage and Vegetables

IMG_9687IMG_9693One Pan Roasted Garlic Potatoes, Asparagus, and Sausage
adapted from Chelsea’s Messy Apron

Ingredients

  • 4 slices thick-cut bacon, raw, chopped
  • 1 pound baby red or gold potatoes, halved
  • 1 pound baby carrots
  • 1 teaspoon of EACH dried basil, dried thyme, dried oregano, paprika, and salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 pound asparagus, woody ends trimmed, cut into 2-inch pieces
  • 1 medium sweet onion, sliced
  • 1 12- to 14-oz. package smoked sausage, cut into 1/4-inch coins
  • 2 cloves garlic, minced
  • Grated parmesan and chopped fresh parsley, for topping

Method

Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional).

In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, salt, and pepper.

Place the bacon, potatoes, and carrots in a large bowl. Pour 1 tablespoon olive oil and half of the seasoning mix on top. Toss to combine, pour out onto the sheet pan, and place in the oven for 20 minutes.

Meanwhile, place the asparagus, onion, sausage, and minced garlic in the same large bowl, add the remaining 1 tablespoon of olive oil and remaining seasoning mix, and toss to combine.

After 20 minutes, remove the bacon, potatoes, and carrots from the oven. Pour the asparagus, onion, sausage, and minced garlic on top, then toss with a spatula until everything is well distributed on the sheet pan.

Bake for another 10-15 minutes or until the vegetables are roasted to your desired preference. Top with freshly grated parmesan and fresh parsley as desired. Serve.

NOTES

Typical Friday night dinners around here are seared/roasted chicken thighs, pork chops, or turkey thighs, alongside roasted potatoes, carrots, onion, and bacon, with both meat and vegetables seasoned with thyme, paprika, garlic, salt, and pepper. For years I have done this and called it Roast Dinner. So I guess that makes this sheet pan meal “Roast Dinner in a Bowl!” Sausage as the meat, added asparagus, but basically that’s what this tastes like. And we love it!

Sesame Noodles with Chicken and Broccoli

IMG_9659Sesame Noodles with Chicken and Broccoli
with thanks to Belly Full and Cooking Classy

Ingredients

  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon Sriracha
  • 12 oz dry rice noodles (M or L width)
  • 12 oz broccoli florets
  • 1-1/4 lb boneless skinless chicken thighs, cut into small strips
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 4 scallions, chopped
  • 1 tablespoon sesame seeds

Method

In a small mixing bowl whisk together chicken broth, soy sauce, hoisin sauce, sesame oil, rice vinegar, sugar, and Sriracha; set aside.

Cook noodles according to directions on package, adding in broccoli during last 3 minutes of boiling (you want to try to time the noodles and broccoli to be done about the same time the chicken is done); drain.

Meanwhile, heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 3 minutes, then rotate and cook 2 minutes longer. Add garlic and ginger and cook for 1 minute or until chicken has cooked through.

Lower heat to medium. Add cooked noodles and broccoli, then whisk sauce and pour over top. Cook and toss noodles until about most of the sauce has absorbed into pasta, about a minute. Add scallions and sprinkle with sesame seeds. Serve warm.

NOTES

I honestly never expected to be so wowed by this dish. I only added it to my menu to use the last of my rice noodles in my pantry. But we loved this! It’s a perfect combination of the recipe idea from Jaclyn and the sesame noodle sauce from Amy. Could not have come out better.

Beef Tamale Casserole

IMG_9154IMG_9145Beef Tamale Casserole
adapted from Jo Cooks

Ingredients

For Cornbread

  • 1 package Jiffy corn muffin mix
  • 1 egg
  • 1/3 cup milk
  • 14.75 oz cream style corn (1 can)
  • 4-oz can diced green chiles (or chopped Hatch chiles)

For Beef

  • 1 teaspoon olive oil
  • 1 lb ground beef
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon chile powder (I use half ancho, half NM)
  • salt and pepper to taste

For Casserole

  • 1 (10-oz) can enchilada sauce
  • 1-1/2 cups shredded cheese shredded (cheddar, Monterey Jack, or blend)
  • 1 tablespoon chopped cilantro

Optional Toppings: sour cream, avocado, fresh sliced or pickled jalapenos, salsa, hot sauce

Method

Preheat your oven to 400 degrees F.

Add the Jiffy mix, egg, and milk to a medium bowl and whisk together. Stir in the creamed corn and the green chiles.  Pour the cornbread mixture into a large ovenproof skillet or a 9×9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done.

Meanwhile, in another medium skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes. Add the onion, garlic, cumin, oregano, chile powder, salt, and pepper and stir. Cook until the onion has softened, another 3 to 5 minutes. Add half of the enchilada sauce to the meat mixture and stir. Set aside.

When the cornbread is done, poke holes all over the top with a fork. Pour the remaining enchilada sauce over the top of the cornbread and spread. Top with the ground beef and the shredded cheese. Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top.

Let cool for about 5 minutes, then top cilantro and other toppings, as desired.

NOTES

This is the third recipe for “tamale casserole” I have tried and by far our favorite. I don’t know if it’s that it uses ground beef (as opposed to chicken), that the enchilada sauce is 50/50 in the beef and the cornbread instead of 100% poured into the cornbread, or that I cooked it in a cast iron skillet instead of a pan. But the minute we dove into this one, I knew I had finally found the keeper. Awesome dish.