French Onion Salisbury Steak with Cheese Bread

Filed under: BUDGET MEALS, RECIPES - Main Dish

French Onion Salisbury Steak is another one of our favorite family recipes. French onion is probably a deceptive word to use because the sauce is nothing like French onion soup. This dish reminds me “Ratatouille” the movie from Pixar. Each part is essential to the whole. The flavors from the sauce meld with the meat and the cheese bread sends everything into over drive. We use whatever bread we have on hand, usually whole grain or this time it was Oroweat Country White. French is probably best but when you are in a pinch regular sandwich bread is fine.

Source: Cuisine At Home
1 1/4 pound ground chuck
1/4 cup minced fresh parsley
2 tbsp minced scallion
1 tsp kosher salt
1/2 tsp pepper
2 tbsp flour

Combine beef, parsley, scallion, salt and pepper. Divide evenly into four portions and shape into 3/4 – 1 inch think patties. Place the flour in a shallow dish; dredge each patty in the flour. Reserve 1 teaspoon flour.

Sauce:
1 tbsp olive oil
2 cups sliced onion
1 tsp sugar
1 tbsp minced garlic
1 tbsp tomato paste
2 cups beef broth
3/4 tsp kosher salt
1/2 tsp dried thyme

Heat oil over medium high heat. Add patties and cook 3 minutes on each side. Remove from pan.

Add onion and sugar to pan, saute until soft; about 5 minutes. Stir in garlic and paste; saute 1 minute until paste begins to brown. Add reserved flour, cook 1 minute. Stir in broth, salt and thyme.

Return patties to the pan; reduce heat and simmer 10 minutes.

Cheese Bread:
4 slices French bread, cut diagonally 1/2 inch thick
2 tbsp unsalted butter, softened
1/2 tsp minced garlic
Paprika
1/2 cup shredded Swiss cheese
2 tbsp Parmesan cheese

Preheat oven to 400 degrees. Place bread on a baking sheet. Combine butter and garlic; spread on one side of each slice of bread. Sprinkle with a dash of paprika. Combine cheese and sprinkle evenly over bread. Bake until crisp and cheese is bubbly, 5-10 minutes.

Technorati Tags: cheap meals, cheese bread, family, food, french onion, frugal, kids, Salisbury, summer

| 1 Comment »

BBQ Pork Stromboli Pockets

Filed under: RECIPES - Breads, RECIPES - Main Dish

Years ago Stephen and I joined my brother and his wife Emily’s family in Oregon for a week in the mountains for Christmas. One of Emily’s sisters made a Stromboli for dinner. I had originally planned to make a BBQ pork pizza but at last minute I started thinking about Chinese BBQ pork buns and Emily’s sister’s Stromboli.

The pork I used was left over from the Pozole I made a few days ago. I mixed it with my favorite BBQ sauce, by Red Tail. I am not sure where I got the dough recipe.

Shredded or cubed Pork, Chicken or Beef
Red onions, optional
Favorite BBQ sauce
Bread dough, recipe below

Divide dough into four parts. Roll one portion into a 9-inch by 14-inch rectangle. Make three pockets per portion. Cut sections apart with a knife, fold dough over, pinch edges to seal. Place on a greased baking sheet and bake 15-20 minutes in a 375-degree oven. Can be stored in the freezer. Pop in the microwave to heat.

Variations:
Replace BBQ pork with any type of filling including pizza, ham and swiss, spinach and cheese, bacon and cheddar, Roast beef and provolone, sauteed vegetables, scrambled eggs and cheddar, the list goes on.

Source: Unknown
Dough:
6 cups all-purpose flour
1 package instant yeast (2 1/4 tsp)
2 cups warm water (108 degrees)
1 tsp salt
4 tablespoons olive oil

In a large bowl, mix flour, instant yeast and salt. Make a well in the center of the flour, add oil and water. Mix until the dough is stiff enough to knead. Knead dough until smooth and elastic, 8-10 minutes. Place dough in a greased bowl; cover. Let rise until doubled.

Can use rapid-rise yeast but proof it first in the warm water, let bubble 5 minutes, then add to flour.

Technorati Tags: hot pockets, Pizza, stromboli

| No Comments »

Fiesta Taco Salad

Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Soup / Salad

A couple of years ago, all the older kids wanted for dinner was pizza, hot dogs or mac and cheese. Just having baby number three, I complied for a little while until I could get back on my feet. I began asking friends what they usually made for dinner. A couple ideas I liked were “chicken and rice with peas” and taco salad. Taco salad had never crossed my mind. So I asked, “What do you put on a taco salad?” Her reply, “ground beef, corn, black beans, cheese…” The possibilities are endless I imagine. For now, we will start with the basics.

Meat: ground beed, shredded chicken or pork
Beans: chickpeas, kidney beans, black beans, refried beans
Shredded lettuce
Shredded cabbage
Corn, frozen or canned
Chopped veggies: Celery cucumber, raddish, carrots, zucchini, peppers
Salsa
Sour cream or plain yogurt
Salad dressing (optional)
Nacho chips (optional)

Place a cup full of shredded lettuce on a plate. Top with any combination of toppings.

In the photo, I used left-over filling from my “stacked Mexican pie“. For the dressing, I mixed together some yogurt and salsa.

To flavor the meat:
3 cloves of garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon oregano
Pinch red pepper flakes
Salt and pepper, to taste

Technorati Tags: cinco de mayo, fall, family, food, kids, mexican, Stacked Mexican pie, summer, Taco salad

| No Comments »

Stacked Mexican Pie

Filed under: RECIPES - Main Dish

I made a pot of Pozole yesterday. Knowing I would have leftover shredded pork, I decided to use some of the meat to make a Mexican pie. It is sort of like lasagna meets enchilada. Here, I used a pie plate making only three layers, because I wanted to use the extra filling for taco salad. You could also use any shape baking dish, cake pan or spring form pan.

1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 zucchini, diced
1 1/2 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1 teaspoon oregano
1 teaspoon salt
Pinch black pepper
1/4 pound ground beef, cooked or shredded pork or chicken, chopped (optional)
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn niblets, drained
1/2 cup freshly chopped cilantro
4 (6-10 inch) flour tortillas
1 cup shredded cheddar cheese
Garnish: sour cream or plain yogurt

Heat oven to 350 degrees. Coat a baking dish, cake pan or 9-inch spring form pan with nonstick spray.

Heat oil in a large skillet over medium-high heat. Add onion and garlic, saute until soft and translucent; about 5 minutes. Add zucchini, cumin, chili powder and salt; saute 3 minutes. Stir in tomatoes with juice, beans, corn, cilantro and meat; heat through.

Place a tortilla on the bottom of the baking dish. Top with a good layer of vegetable mixture; sprinkle with some cheese. Add another tortilla and repeat making 4 layers ending with vegetable mixture and a sprinkle of cheese.

Bake for 30 minutes until heated through and cheese is melted. Cool 5-10 minutes. Cut into wedges and serve with sour cream and salsa, if desired.

Variations:
To add a little spice, use diced tomatoes with green chilies or add a cup of medium to hot heat salsa.

Technorati Tags: burrito pie, cinco de mayo, easy casseroles, family, food, kids, mexican lasagna, stacked enchiladas, summer

| No Comments »

Chicken Quesadillas

Filed under: BUDGET MEALS, RECIPES - Appetizer, RECIPES - Main Dish

Quesadillas or “Cheesers”, as Stephen’s family calls them, are a regular staple at our house. They are quick and versatile. They can be made with just cheese or chicken and cheese, tuna and cheese; you get the picture.

This is one of my favorite ways to spice up chicken quesadillas. I got the idea from a friend of mine, Sara Bascom. Her neighbor taught her how to make quesadillas using chicken and salsa. When I tried it at home, it was a failure. Sometimes, things just taste better when someone else makes them. I did a little tinkering and came up with this recipe for chicken quesadillas. Definitely play around with the ingredients to suit your own tastes.

Flour tortillas- two per quesadilla
Shredded cheese- such as cheddar or cheddar and Monterrey jack, 3-4 tbsp per quesadilla
1/2 salsa
2 cans chicken- you can also use cooked chicken breast, shredded. Gauge 3-4 servings per chicken breast
2 tbsp fresh cilantro
1 tsp lime juice
salt and pepper, to taste
1/4 tsp cumin

Mix the shredded chicken, salsa, cilantro, lime juice, salt and pepper and cumin. Lay one tortilla on the griddle. Spread some of the mixture on a tortilla. Sprinkle with cheese. Cover with another tortilla. Cook on both sides until crisp and browned. Cut into wedges and serve.

Technorati Tags: chicken, food, quesadilla, quick

| No Comments »

18th Century Chicken Timbale to Modern Day Pastina Timbales

Filed under: BUDGET MEALS, RECIPES - Main Dish

A few years ago I went on a quest to dig up recipes from the early 1900′s. I was curious to know what types of meals they prepared at the time while living on a strict budget with limited convinences. Timbale was one of the few that intriqued me the most. Surprisingly I discovered that by mid-18thC people were becoming concerned about the added calorie count of baking in crusts and were looking for alternative ways of cooking without having to eat the container.

A timbale is sort of like an eggy souffle or custard that can be made using a variety of ingredients, including the classic timbale of spinach, mushrooms, onions, and breadcrumbs in addition to other types of meats, grains and vegetables. Timbale is usually prepared in individual ramekins cooked partially submerged in a tray of water. The steam created by the water aids in helping the custard to set. Timbale may be served hot or cold in individual ramekins or plated and dressed with a sauce.

I thought I would include the classic version of a Timbale in addition to a more modern flavorful recipe from one of my favorite chef’s Michael Chiarello of Napa Valley.

Chicken Timbale
Source: Unknown – Budget saver meal from the late 1930’s
1 1/2 cups cooked rice
1 1/2 cups diced cooked chicken
1 cup milk
2 eggs, beaten
1/3 cup chicken broth
1 tbsp finely diced onion
1 tsp salt
ground black pepper

Mix all ingredients together. Divide mixture among custard cups or individual baking dishes.

Place cups in pan of very hot water and bake at 350 degrees about 30 minutes or until a knife inserted in the center of timbale comes out clean.

Variations:
Cooked macaroni, spaghetti, or noodles may be substituted for the cooked rice,
Cooked ham, pork, turkey, fish, or rabbit may be used in place of the chicken. If you have less than the 1 1/2 cups of chicken (or other meat) the recipe calls for, stretch the meat with sliced hard cooked eggs and cooked peas.

**When serving to little kids limit the heat by using mild Italian Sausage in the filling and 1 jalapeno pepper in the sauce.
Pastina Timbale
Source: Michael Chiarello
Salt
1 tbsp unsalted butter
6 tbsp extra-virgin olive oil, divided
1 pound spicy Italian sausage links, boiled for 6 minutes and cut into bite-size pieces
2 tsp minced garlic
1 cup fresh bread crumbs
Freshly ground black pepper
1/2 cup coarsely chopped fresh Italian parsley leaves
1 cup freshly grated Parmesan
1 pound pastina (tiny pasta)
Pastina Timbale Sauce, recipe follows

Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside.

Heat 1 tablespoon of olive oil in a saucepan and saute sausage until browned.

Meanwhile, combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic is light brown, about 2 minutes, stirring occasionally. Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Add 1/4 cup of the parsley and 1/4 cup of the Parmesan. Cook for 30 seconds. Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides.

While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander. Reheat the sauce, if needed, and add the drained pastina and then the browned sausage. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes. Invert the molded pastina timbale onto warmed individual serving plates, and serve.

Pastina Timbale Sauce:
3 pounds canned diced tomatoes, drained
2 jalapeno chiles
3 tbsp extra-virgin olive oil
Salt and freshly ground pepper
1 cup minced onion
1 tbsp minced garlic
1 tbsp finely chopped fresh oregano leaves
2 tbsp red wine vinegar
2 tbsp Gorgonzola
1 small jar roasted peppers, julienned (about 1 cup)
2 tbsp finely chopped fresh flat-leaf parsley

Preheat oven to 400 degrees F.

In a bowl, toss tomatoes and whole jalapeno chiles with 1 tablespoon of the olive oil; season with salt and pepper, to taste. Place tomato mixture on a cookie sheet and roast in oven for 15 or 20 minutes or until slightly browned. Remove from heat and finely chop the tomatoes. Transfer tomato pulp and any juices from the cutting board to a bowl. Chop the chiles and taste to determine their heat.

Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the onion, season with salt, and saute until softened, about 2 minutes. Add the garlic and oregano and stir. Add the chiles and simmer for another minute, only adding as much jalapeno as you want for spice. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the vinegar and stir in the Gorgonzola. Stir in the roasted peppers and the parsley. Season, to taste, with salt and pepper. Keep warm until ready to serve.

Technorati Tags: 18th century recipes, budget, chicken timbale, family, food, great depression recipes, michael chiarello, pastina timbale

| No Comments »

Glazed Salmon on Green and Orange Salad

Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Soup / Salad

Good Seasons used to make a nice make-it-yourself Asian salad dressing. Sadly I can never find the Asian flavor or Cesar at any of the grocery stores in the area. I used the dressing from an Asian spinach salad recipe and omitted the OJ.

Source: unknown
4 (5oz) cooked salmon fillets
1/3 cup Asian Ginger salad dressing
2 tbsp clementine or orange juice
1/2 cup thinly sliced red onion
8 cups mixed salad greens
4 clementines, peeled and sliced
1/3 cup chopped unsalted toasted almonds

Heat broiler. Place salmon on a foil-lined rimmed baking sheet. Spoon on or brush salmon with 2 tablespoons of the dressing. Let sit 15 minutes. Broil salmon 8-10 minutes or until just cooked through.

Meanwhile, put the remaining dressing and the juice in a large bowl; add onions and toss to coat.

To serve, add salad greens and clementines to the bowl with the onion; toss to mix and coat. Arrange salad on serving plates. Place salmon on salad and sprinkle with almonds.

Technorati Tags: asian glazed salmon, dinner party, food, greens, orange salad, salad, salmon, seafood, spring

| No Comments »

Shrimp Scampi

Filed under: RECIPES - Main Dish

Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.

6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, minced
1 pound raw shrimp, peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped

Prepare pasta according to taste.

Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.

Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.

Technorati Tags: family, food, pasta, seafood, shrimp scampi, summer

| No Comments »

Homestyle Turkey Meatloaf

Filed under: RECIPES - Main Dish

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.

Technorati Tags: body for life, family, food, meatloaf, salsa

| No Comments »

Potato Crusted Chicken

Filed under: RECIPES - Main Dish

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, toasted
1 pound asparagus, trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

Technorati Tags: asparagus, dinner, family, food, potato crusted chicken, rachael ray, spring, summer

| No Comments »