Mexican Pulled Beef

Seriously, this IS CRAZY good!! 

I am waiting for "the faja" to return home from work, and we all are just about salivating because of the incredible aroma wafting through the house right now. Poor guy might have to eat dinner by himself tonight!!

We typically make this in the crockpot, but because of the snowstorm we had today, I decided to roast it in the oven using my trusty heritage cast iron dutch oven. I perceived it would help warm us all up when we came back in from shoveling and playing in the snow!

When I use the cast iron cookware my mom and grandmother passed down to me; I envision anything I make in it is creating a legacy of memories for my children. Perhaps one day they too will create a much-anticipated meal for their brood in one of my cast iron collection and think of this snowy day celebrating winter with me?

Menu Mondays: February 17- 24, 2014

This week I received my menu inspiration from the

Taste of Home website.  

Before my days of using the Internet & Food Network for cooking influence- I would save each TOH magazine and insert with recipe index side up in a sheet protector w/my favorite recipes highlighted and then place 2 years worth of issues into a 3-Ring binder. 

 Pic Credit

Yeah, I have always been a geek that way, LOL! That is also how I would plan my freezer cooking sessions and basically how I learned to cook and keep a house before we got cable TV and my beloved Internet. 

In honor of TOH magazine & the great reading material plus motivation this magazine provides, I dedicate my menu week~

Recipe Wednesday: A Brand New Twist on the Same Ol' THANG!!!

 We just LOVE our potato salad around here! In fact, the caramelized onion and bacon potato salad is one 

of the highest rated recipes on The MotherHOOD!! 

As it is often stated "Necessity is the mother of invention." A necessity brought about an invention: My VAST collection of dips mixes was about to expire & since they get all weird & clumpy when that happens...I thought, 

"WHAT IF?" 

Enter In

CILANTRO & JALAPENO POTATO SALAD
 ~You could use any dip mix you have: Garlic, Bacon & Sundried Tomato, Dill, Ranch, Chipotle Bacon....the possibilities are as endless as your pantry contents!

Stuffed Marsala Chicken Deliciousness

Saw this on a TV cooking show and thought this would be a great hit in my house with a few tweaks to make it mine. 

My family just loves to find things "stuffed" 

in their food; 

like meatballs, cupcakes, burgers,  

you name it!

Pic Credit

Not super simple but SUPER YUMMY!! My mom used to make stuffed chicken breasts all the time and stuffed pork chops, with seasoned bread crumbs. I just forgot until I started getting into doing this and she reminded me, only back then there wasn't Pinterest to spark creativity as there is now-a-days!

RECIPE WED # 20: African Chicken Recipe

Picture credit

Been thinking of trying this recipe, sounds good, I would omit the slimy okra, I only like okra deep fried, so that would be a "no-go" plus the apple slices, we don't like apples with our chicken dishes...so all the rest sounds YUMMY!! 

Have you tried a "new" recipe to to celebrate the New Year yet??  

This one is the "first new" recipe I am going to try, upon my research of this recipe I learned  Africa is the birth place of "Asian-fusion" cooking of course according to one web site, uhh, interesting?

RECIPE WED: Chicken Tortilla Soup-Crock Pot Version

Chicken Tortilla Soup 

My delish version of a recipe I saw online, very delish and you can use your slow cooker!!

DELISH LOOKING SOUP

Ingredients

• 3 cloves garlic, minced
• 2 (15 ounce) can black beans
• 1 (16 ounce) bag frozen whole kernel corn, thawed
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or  bottle dark amber beer
• 2 (10 ounce) cans diced tomatoes with diced onions, undrained
• 1-lime juiced
• 1 (1.25 ounce) package taco seasoning {or homemade seasoning click for recipe}
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)

MYO" Land o' L**kes"Flavored Butters-my secret weapons of FLAVOR!!

SHHH, 

This is VERY SECRET!!!

I have an addiction I have to admit to...

 

 MY Weapons of FLAVOR!!

I have 2 major passions OBSESSIONS when it comes to food: 

Flavor ENHANCERS and TASTY beverages. 

I love my condiments, they are small tools that offer a big punch of flavor and when I want a party in my mouth and (Between you and me:-) in the past I have spent a small fortune on dressings, flavored butters, & marinades...  

The other day I just saw a commercial for Land O' L**kes flavored butters, "Saute Express" that offer consumers an easy start to a meal. The price of a 6- 1 oz cubes is equivalent to 1 WHOLE POUND OF BUTTER!! 

SERIOUSLY??? How interesting...

RECIPE WED # 14: Rich Sour Cream Devil's Food Cake with Caramel-Chocolate Chips Trifle

Necessity is the mother of invention, right? So it goes with this tasty little ditty. 

I had made this cake for my chocoholic 4 year old daughter's birthday and because my blasted oven is so stinking hot ( I know buy an oven thermometer all ready will ya?) the outside edges were over baked before the center was cooked through. 

So I cut off the crunchy parts and we snacked or I should say CRUNCHED on them while I took the rich and delicious center and layered it with frosting making a trifle. Based on the dab of cake left in the bowl I would say it was a hit!

Recipe Wed: Butter Chicken, my way!

Yummy classic recipe I often tweak to fit our needs and ingredients on hand:

Fugal Freezer Cooking Friday: Winter Cooking Session 2013

My SIL is having major surgery in about 2 weeks, and I want to make her a few meals so her family won't have to think about dinner the first few days. Plus my freezer stash is down to a few meals from my major cooking session in June, so it is time for another Batch Cooking Session! 

Last session I made a CRAZY amount of food plus the kind folks at my church brought me meals for a few weeks, & it has thankfully, lasted me a fairly long time. 

PIC CREDIT

 
 As is the normal, I am going to be making these meals in sessions according to protein type so as to avoid any cross-contamination plus make is easier with the little ones running around! I will attempt to make these in 3 days time max each protein group, the

Ice Box Yeasty Dinner Rolls

I have had this recipe for years and 

it is such time saver, super savory, and a real crowd pleaser every time. 

Your dinner guests will never believe this is such an easy recipe to make, no kneading required, just mix up and refrigerate. You can make ahead up to 4 days in advance, shape, then let rise and bake for perfect rolls every time!!

Heat's Kitchen Awesome rolls from my recipe!! Gr8 Job Heather!

Ice Box Dinner Rolls
Makes 24 Rolls

1 C warm water (105-115 Degrees F)
2 Pkgs Active Dry Yeast (Or 4 & 1/2t)
1/2 C Butter, Melted (1 Stick)
1/2 C Sugar
3 Eggs
1 t Kosher Salt
4-4 1/2 C Unbleached All Purpose Flour
Additional Melted Butter

1. Combine the warm water and yeast in a large bowl. Let mixture stand until yeast is foamy, about 5 minutes
2. Stir in butter, sugar, and salt. Beat in Flour one cup at a time, until dough is too stiff to mix (Some of the flour make not be needed). 
3. Cover and refrigerate 2 hours or up to 4 days!
4. Grease a 13X9" Baking Pan.
5. Turn the chilled dough out onto a lightly floured surface. Divide dough into 6 rows & 4 columns making 24 even & equal pieces.
6. Roll each piece into a smooth round ball; place in even rows in prepared pan. 4 Rows & 6 Columns.
7. Cover and let Dough Balls rise until doubled (About an hour, I place my pan in my gas oven with heart off but light turned on.
8. Preheat oven to 375 degrees F. Bake until rolls are golden brown about 15-20 min.
9. Brush with melted butter, if desired. 
10. Break apart Rolls and wrap in a clean tea towel and place in a gorgeous hand woven basket or crock.

 

Tender Caramelized Crock Pot Roast Pork

This is a classic Pork [Shoulder/Butt]Roast recipe, it has a delicious seasoned & seared crust on outside and fall apart tenderness from the low and slow cooking of the crock pot underneath all the glorious crust!!

Pic Credit

 I make this often and will transform the leftovers 

to suit just about any pork recipe that call for "cooked pork"

... It is really easy and really flavorful!! 

"...With [a] honest seasoning of salt and sugar, you can simply set and forget a huge hunk of pork butt in a low-temperature [crock-pot]. This slow roasted pork butt meat is divine and falls right off the bone when slowly cooked. Now this is the gift that keeps on giving, and the shredded pork butt meat can be used in thousands of ways..." Eric Borzino on October 14, 2012 of Peck the Beak Blog

 CROCK POT PORK SHOULDER ROAST

• 3 -4 lbs Boneless pork butt (shoulder) 
• 1/4 cup Soy sauce
• 1/4 C Brown Sugar
• 1 large yellow onion 
• Any dry seasoning, your family likes- Seasoned with salt and pepper would be fine- (I use my "Family's House Seasoning": Coarse Kosher Salt, Himalayan Pink Salt, fresh cracked Black pepper, smoked paprika, garlic powder, onion powder and powdered chipotle pepper)  
• 1/2 cup water

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1. Season both sides of pork roast with your choice of dry seasonings & Brown Sugar-massage in well
2. Wrap Tightly in Plastic Wrap and allow to sit in Fridge Overnight in a shallow Bowl.
3. Pull Roast out of fridge discard the juices at bottom of bowl leave out for about 30 min b4 cooking to bring up to room temp.
4. BE SURE TO DRY MEAT WELL!! {WON'T CARAMELIZE IF IT'S WET!!}
5. In a shallow roasting pan brown the roast under the broiler about 5 minutes on each side or you can brown on top the stove in a cast iron skillet with a touch of oil.
6. DON'T SKIP THIS STEP!!!{This step enhances the flavor and seals the juices in the meat, and renders any excess fat from the roast.}
7. While roast is browning, slice large onion into thick slices, separate into rings & saute on stove top in a 2 T of butter or EVOO.
8. Place 1/2 of the sauteed rings in the bottom of the crock pot.
9. Take the browned pork roast and place on top of the onion rings in the crock pot then cover with the other half of the onion rings.
10. Pour the 1/4 cup soy sauce over the top of roast, then pour the 1/2 cup water on sides of roast.
11. Cook on low for 8-10 hours or on high for 5 hours. 
12. Meat should be falling apart.

You may have leftovers depending on family size and is great for: sandwiches especially Barb-B-Q Pulled Pork, Go North Eastern American with some Pennsylvania/Dutch Sour Kraut on the side and Just about any Asian Dish like Momo Foku Bo Ssam- Korean Lettuce Wraps, Chinese Pork Fried Rice, or Vietnamese Thit Kho To... 

YUMMY!!! 
   
Are you drooling yet??

Note: 

You can cook this exclusively in oven at 300 Fahrenheit in a roasting pan for 6 hours and braise with its juices every hour or so. The pork will collapse, yielding gently when prodded with a fork when fully cooked.

Remove it from the oven and let it rest for an hour, or next day if necessary.Then turn the oven up to 500 degrees Fahrenheit. Stir together the remaining salt or seasonings and the brown sugar. Rub it all over the pork. Blast it in the oven for 10 to 15 minutes, until the pork is covered with a nice caramel crust. 

This crust is extremely flavorful you will however have to use a knife to cut into it, to get past the caramelized crust, but you WILL DEVOUR it!! Trust me!!

Menu Mondays: Dec 31-Jan 6, 2013

I wanna go!! Pic Credit

HAPPY NEW YEAR!!!!!

What a year 2012 was for my family, I don't think I would ever want to repeat that year again that is for sure. It's one of those things  you hear people say it was the worst of times, it was the best of times...

I am looking forward to great beginnings this year, new chapters, and starting over- recalibrating... Really finding a new standard to measure up to...

So I hope you had a safe new year eve and

learned lots from 2012 to make

2013 one the best years EVER!!!

This menu really utilizes the left overs from New Years and capitalizes round #2 recipe. My mom was really instrumental in teaching us by example, we learned even when she wasn't speaking and with a family of 5 on one income every penny counted. 

So she would use every last scrap of left-overs and with a particular husband and finicky kids we sure gave her a run for her "culinary skill". She really inspired me to make a menu out of "Sunday" dinner and make is last all week long and still taste exciting and "new".

Breakfast Options:

Crispy Mashed Potatoe Pancakes served with sour Cream and Applesauce, Customized Omelets, French Toast, Hot Cereal, Fresh Fruit, Toast Points, Cold Cereal, Smoothies, Fried Egg Sammies

Lunch Choices:               Side Selections:

Mashed Potatoe Polpetti   Applesauce           Fresh Veggies
Kraut Dogs                        Mac & Cheese     Apple Wedges
PB&J Roll Ups                  Veggie Chips        Fresh Fruit
Chicken Noodle Soup       Whole Wheat Crackers   Dried Fruit
Pain Perdu                         Cottage Cheese   Black Grapes
Bo Ssam-Lettuce Wraps   Carrot Slivers      Orange Segments
Pizza Crescent Roll-Ups   Carrot Coins        Green Grapes

Bo Ssam from Peck the Beak

Supper Offerings:

Monday:
Customized Tomato Soup & Sharp Cheddar Creamy Grilled Cheese Sammies on Homemade Chibatta Bread

Tuesday:
Crock Pot Pork Shoulder Roast
Crisp Sour Kraut & Caramelized Onions
Buttermilk Whipped Potatoes
Chicken Gravy
Super Sweet Corn Nibblets
Ice Box Dinner Rolls
Black Forest Brownie Torte
Apple Pie

Wednesday:
Kapausta (Cabbage Soup), Ice Box Dinner Rolls, Spinach Salad with toasted Almonds and Feta Cheese, & Black Forest Brownie Torte

Thursday:
Pork Lo Mien, Chopped Salad, & Apple Pie w/Fresh Whipped Vanilla Bean Infused Cream

Friday:
Sour Kraut and Mashed Potato Perogies, Brown Butter & Sour Cream Sauce w/Caramelized Onions and Mushrooms, Cripsy Pork Ribbons, Spinach Salad, & Dinner Rolls
(I just take about 2 C of Leftover Pork and coat in brown sugar and hickory salt, then blast in 500 degree oven for a few minutes to caramelize the outside.)

Saturday:
Barb-B-Q Pulled Laquered Pork, Spring Rolls, Twice Baked Loaded Mashed Potatoes, Chopped Salad. 
(I take Left over Mashed Potatoes, & Stin in: Sour Cream, Chopped Green Onions, Sharp Cheddar Cheese-Shredded, & Bacon- cooked crisp and crumbled. Pour into a casserole pan and bake 350 until heated through. Sprinkle more add-on ingredients on top.)

Sunday:
Chicken Scaloppine, Angel Hair Pasta, Spinach Salad.

Snack Fancies:

Smoked Almonds, String Cheese, Apple Sauce, Cottage Cheese, Yogurt, Carrot Sticks, Fresh Fruit, Dried Fruit, Granola, Juice, Water, Keifer Smoothies.   
  

Rice Remake: 6 INGREDIENT Rice Pudding

I had a TON of left over rice, (Which in case you didn't know FREEZES BEAUTIFULLY!!), but I really wanted some Rice pudding, but most pudding recipes start with uncooked rice...So I tinkered with a couple recipes and enter in:

 "6 Ingredient RICE PUDDING... MotherHOOD  style!!"

 

My Family Just loves this custardy-eggy vanilla infused pudding,my daughter LOVES hers with raisins, 

but is allergic to cinnamon, 

my hubby is a purest no raisins but LOVES cinnamon,

my son LOVES nutmeg, and I really don't care- sometimes 

I will soak the raisins I use in rum and 

call it drunk raisin pudding 

for ADULTS ONLY of course.... 

soooo how to please so many palates and allergies?? 

I make one big batch and before I bake them I place them in smaller ramekins or other oven-proof glass jars and individualize each bowl to family's personal tastes. 

One thing is for sure, the vanilla bean is the KEY! There is no comparison to taste, 

you can of course omit it if you don't have any in your pantry storage, 

I encourage you to get some if you can, here is a source I use.

 

Amazing 6 INGREDIENT Rice Pudding with COOKED rice

• 1 C-COOKED RICE
• 2 C WHOLE MILK
• 2 EXTRA LARGE EGGS
• 1 teaspoon VANILLA
• 1/2 *VANILLA SUGAR OR REGULAR SUGAR
• 1 VANILLA BEAN POD
•  OPTIONAL STIR-INS:
• SPICES AS DESIRED, CAN ADD: FRESH GRATED NUT MEG, CINNAMON, ALLSPICE, GINGER GROUND CARDAMON, GROUND CLOVES...
• CAN ADD: DRIED RAISINS (TRY SOAKING IN A WEE BIT OF RUM FOR 10 MIN PRIOR FOR AN ADULT TREAT!!, CRANBERRIES, OR CRAISINS)

-----------------------------

1. IN HEAVY SAUCE PAN GENTLY HEAT MILK AND RICE, STIRRING CONSTANTLY- DON'T LET MILK GET TOO HOT OR WILL SCORCH IN PAN
2. SLICE DOWN CENTER OF VANILLA BEAN POD LEAVE END INTACT AND USE DULL END OF KNIFE TO SCRAPE OUT THE "SEEDS" (BLACK SPECKS, LOOKS LIKE DIRT DON'T BE SKEERED- IS DELISH!!) AND PLACE PODS, SEEDS AND ALL IN HEAVY SAUCE PAN
3. SIMMER OVER LOW HEAT FOR ABOUT 10-15 MIN FOR VANILLA TO INFUSE THE MILK
4. WHISK EGGS UNTIL COMBINED  THEN ADD VANILLA SUGAR AND VANILLA EXTRACT IN A MEDIUM HEAT PROOF BOWL
5. *Remove the vanilla bean pod from milk mixture-don't discard!! place on paper towel and allow to dry overnight
6. SLOWLY WHISK IN SMALL AMOUNTS (I USE A LADLE) OF MILK MIXTURE INTO EGG MIXTURE, THIS IS CALLED "TEMPERING THE EGGS" THIS IS IMPORTANT SO YOU DON'T GET SCRAMBLED EGGS! 
7. I SLOWLY ADD MILK TO EGG MIXTURE UNTIL EGGS ARE SAME TEMPERATURE OF MILK, THEN ADD EGG MIXTURE TO REMAINING MILK MIXTURE AND COOK A FEW MINUTES MORE, CONSTANTLY STIRRING
8. POUR PUDDING INTO 4-6 INDIVIDUAL RAMEKINS (DEPENDING ON SIZE OF RAMEKINS)
9. THIS WOULD BE THE TIME TO ADD IN ANY STIR-INS YOU DESIRE, I DO THIS ON AN INDIVIDUAL BASIS, BECAUSE WHAT I MENTIONED ABOVE
10. PLACE SMALL RAMEKINS IN LARGE PAN (I USE A 9"X13" PAN) AND POUR ENOUGH WATER TO COME HALF WAY UP ON RAMEKINS
11. BAKE FOR 20 MINUTES UNTIL PUDDING IS SET AND CREAMY, IF NOT "PUDDING IN TEXTURE" MORE SOUPY, LET BAKE A LITTLE LONGER.

ALLOW TO COOK SLIGHTLY AND SERVE WARM, OR COOL TO ROOM TEMP AND PLACE IN REFRIGERATOR. 

 MY FAMILY LOVES THIS COLD TOO...

JUST BE SURE TO EAT WITHIN 3 DAYS...AS IF YOU WOULD HAVE ANY LEFT OVER, LOL!!

*Vanilla sugar: DON"T DISCARD SPENT VANILLA POD!!  After you used Vanilla Bean pod in your rice pudding recipe, allow it to dry overnight. Then place pod in sealed canister you hold your sugar in. Will flavor the sugar, and give you vanilla sugar. 

Picture Credit

 Vanilla Beans are an expensive ingredient, good to know that it can do double duty as vanilla flavoring plus become vanilla sugar which is also an expensive ingredient to purchase on it's own.  

 NEVER throw the pods away, keep placing the spent pods in the sugar canister. Keeps indefinitely or close to it if your canister has a TIGHT seal.

Recipe Wednesday: SERIOUSLY, THE BEST Chicken Pot Pie!!

I am not playing, this is  

 SERIOUSLY THE BEST EVER 

chicken pot pie recipe! 

Mmmm Mmmm GOOD!!

This recipe starts with caramelized onions rendered in butter & bacon drippings....yeah that should be enough said, however what makes this dish even more decadent, is when succulent & savory poultry meet crisp tender veggies in a creamy, bubbly, and rich bath of chicken stock, dry vermouth, and heavy cream all wrapped in a flaky, golden, delicious puff pastry blanket. 

This recipe is HUMUNGOUS! I just have a hard time not doubling my efforts and make extras to freeze when making recipes that are involved and use more than one pan.  

This recipe has many possibilities- It is enough for many combos like: 

• 3 regular 8" pies, 2 DEEP DISH 9" pies, 6 ramekins {Think mini pies} & one 8" pie, (Some for now& some for freezer stash!!) or you can make one 8"X11" pan, like a sheet pie :-) and one filling you can freeze and use when you feel like.  

If you want to make just one pie half the ingredients up to the pastry/crust and contiue with recipe.

I made this for my dad for his birthday and he was floored,& kept saying, 

"This is pot pie? But this is Pot pie & it's GREAT! I mean this is just pot pie, but it's not "just pot pie"- it tastes really, really fantastic...

What makes this so good?"

Phewww!!!  What a mouthful! Enough with the dialog bring on the recipe:

• 4-6 C chopped, cooked poultry- turkey/chicken or (*3 whole/6 split chicken breasts, bone-in, skin-on)
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 4 cups chicken stock, preferably homemade- {or about one box of Kitchen Basics Chicken Stock}
• 1 C dry vermouth, dry white wine or an additional cup of stock
• 2 chicken bouillon cubes or 2-4 T chicken soup base
• 8 tablespoons (1 sticks) unsalted butter
• 4 T Bacon drippings or 4 T unsalted Butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1/4 C finely diced celery
• 2-3 cloves garlic minced
• 1/3 cup finely-diced carrots
• 1/3 C frozen peas, thawed 
• 1/4 C frozen green beans, thawed
• 2 cups frozen corn, thawed
• 1/2 cup minced fresh parsley leaves or 3 -4 T dried parsley
• 1/4 C fresh dill or 2 T dried dill
• 1 (17.3 oz)package puff pastry  {IS what I use!} OR Pie Crust recipe of choice or frozen prepared crust -enough for a double crust 
• 1 large farm fresh brown egg (Or whatever you have on hand)

---------------------------------------------
* START HERE if you are cooking poultry from scratch:
{Preheat the oven to 350 degrees F. for baking chicken}
 Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.}
-----------------------------------------------
Start here if you have 4-6 Cups left over chicken/turkey
{Pre heat oven to 375 for pie crust/pastry}

1. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. 
2. In a large pot or Dutch oven, melt the butter and bacon drippings saute the onions over medium-low heat for 10 to 15 minutes, until translucent. 
3. Add carrots, celery, & garlic- cook an additional 2-4 minutes  DO NOT LET GARLIC BROWN, WILL BECOME BITTER!
4. Add the flour to the same lg pot veggies were cooked in and cook over low heat, stirring constantly, for 2 minutes.
5. Combine the hot chicken stock to the sauce. 
6. Simmer over low heat for 1 more minute, stirring, until thick. 
7. Add 2 teaspoons salt or to taste, 1/2 teaspoon pepper, and heavy cream. 
8. Add the cubed chicken, carrots, peas, green beans, dill, and parsley. Mix well.
9. Taste sauce and again and adjust seasoning as needed

------------------
For Pastry: {I use puff pastry, use what you like best home made pie dough or pre-made}

1. Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. 
2. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. 
3. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. 
4. Whisk together egg and 1 Tbsp. water, and brush over top of pie with egg wash. 
5. Make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

Chicken Pot pie is a freezer favorite in my family! 

  LINKED TO WEEKEND POTLUCK

RECIPE WED # 23: Easy FRUGAL Salisbury Steak Patties

I grew up with a working mom who made many delicious dinners from scratch as much as her time budget allowed, however, on rare occasions she  allowed us to pick a "TV Dinner" from the frozen foods aisle. 

We would get the one with brownie and corn!

That would totally make my older sister's and my day~... 

 Our most likely pick? 

The Salisbury Steak with mashed potatoes, gravy, corn and chewy brownie....

  

 We looked at this as treat!!!

  I know I hear you gagging and retching, hey it was the 70's what can I say??

 If you grew up in the 1970's chances are you had those mystery meat patties floating in that tasteless brown goop....

Notice the gravy, that is the texture I CRAVE!

This is my homage to that childhood memory: the gravy is a thinner brown gravy like a thicker glaze, yet not gloopy  and  far from that flavorless goop loaded with preservatives and by-products!

It is flavorful and frugal yet, it has a familiarity to it- so delicious it is a meal  my family requests on a regular basis and is on my monthly meal rotation!

 It is good enough to serve company yet homey enough to soothe the blues away!!

• 2 & 1/2  Lbs lean ground beef
• 3 T Worcestershire sauce
• 1 onion, 1/2 grated & 1/2 sliced thin
• 1 egg, slightly beat
• 8 oz button mushrooms sliced
• 3 cloves garlic smashed or grated
• 1/3-/2 C-bread crumbs
• 2T Parsley
• 1t kosher salt or to taste
• 1/2t fresh cracked pepper, or to taste
• 2 C Beef stock
• Flour
• Neutral tasting oil, I mostly use EVOO
• 3-T Water
• 3-T Cornstarch or Arrowroot

--------------------------------------------------------------

1. Mix ground beef, 1 T Worcestershire sauce, grated onion and 1/2 of the garlic, bread crumbs, egg, parsley, salt and pepper in a large bowl. Shape into 1/4 Lb oval patties and slightly indent the center. Coat slightly in flour and set a side.
2. Meanwhile heat oil in large frying pan over med-high heat, once the patties are made and lightly dusted/coated in flour sear in hot oil. Looking to sear not cook all the way through!
3. Once seared and golden brown crust is on both sides, deglaze the pan with beef broth picking up all the brown flavor bits of deliciousness! Add rest of Worcestershire sauce, garlic, sliced onions, mushrooms, salt and pepper to taste
4. Stack the gr. beef patties in a slow cooker and pour gravy over meat
5. Set slow cooker on low for 5-7 hours-I have allowed this to go 8 hours with no ill effect on flavor or texture
6. Mix Cornstarch and water to make a "slurry" with a fork in a small bowl until smooth
7. Carefully remove lid away from your arm and face and Skim fat with spoon & gently remove the patties. Mix in cornstarch slurry
8. Place patties back into slow cooker replace lid and set to high for 30 to thicken gravy to thicker consistency.
9. Place the patties on serving platter, pour gravy over top and sprinkle w/parsley
10. Serve with homemade mashed potatoes, hot butter corn, and fresh made bread for a feel good stick to your ribs homey & FRUGAL dinner!

Makes 12 good palm size patties, we eat 1/person so this is enough for 3 meals eat one stack of 4 now and freeze the rest according to directions below:
(for manly appetites 2/person).

To make this freezer dinner there are 2 options I use frequently:

     #1: Shape Patties and place on wax paper lined cookie sheets and "flash Freeze uncooked" Once   

     frozen place into freezer storage container of choice. I ALWAYS chose a gallon freezer bag 6 

     patties will fit one, freezing flat is what I am always looking for so save space in my freezer.

    #2: After step #2 above in cooking directions"Searing and crusting", allow patties to cool to room  

    temp and lay on cookie sheet like above and package as described above.

     ~ Pour Broth in pan like in step #3 above in cooking and deglaze pan adding mushrooms, garlic 

     onions, Worcestershire sauce, S & P to taste. Allow to cool to room temp and package in a freezer

     storage bag. Freeze laying flat and once frozen be sure to freeze and label so you know this stock 

     goes w/Salisbury "steak" Patties. This is what I call a "Crock Pot Meal Kit"    

Flavorful & Frugal Menu November 19-25, 2012

I found bananas on sale cheap, $0.25/LB cheap!!, so my family is having bananas for breakfast & all is well with the world!! 

Thanksgiving is this week but I am not hosting this year (I am still coping with surgery complications, next year I hope to though!:-), so I will not have left overs to make meals with.  

Thankfully, I still have meals in the freezer so this is still a 

"Pantry Challenge Menu"  

and an extremely frugal one too.

Pic Credit

Breakfast Options:

Homemade "Amazing Fluffy Faux Buttermilk "Pancakes,  Cereal Banana Breakfast Kabobs, Cream Cheese & Banana Foster Stuffed French Toast, Scottish Buns,  Banana Bread, Customized Steel Cut Oatmeal Cereal, Fruit, Kiefer, Veggie/Fruit Juices, Smoothies,& Milk



Lunch Choices:                      Side Selections:
Montecrisco Sammies                                     Sweet Potato Chips      Veggie & Dippings
Black Bean & Quinoa Patties                          Fruit Plate                     Vanilla Yogurt  
PB&J Apple Slice Sammies                            Cottage Cheese             Applesauce
Bagel w/Cream cheese and fresh berries         String Cheese                Hummus                      
Munchie Cheese, Veggie, & Cracker Plate      Rice Cake Crisps           Dried Berries                        
Pizza  English Muffins                                     Multi-grain cracker        Sugar Snap Peas
Grilled Cheese & Tomato Soup                       Veggie Chips                  Italian Herbed Rotini   


Monday:
Baked Crunchy Seasoned Swai {Super Secret Crunch part is seasoned instant mashed potato flakes!} and cheese tortellini w/brown butter sauce & Roasted Zucchini and spinach salad w/hard boiled Eggs and warm Bacon-Mushroom Dressing

Tuesday: 
Crock Pot Orange Chicken w/Stir-fried Veggies, Fried Brown Rice and Spinach Salad w/Almonds, Feta Cheese and Balsamic and EVOO Vinaigrette Dressing


Wednesday:
Crock Pot Smothered Buttermilk Pork, Homemade Noodles, Old Fashioned Bacon Onion Sauteed Green Beans, Made from Scratch Yeasty Dinner Rolls, &  Cheddar Cheese Cubes, Cucumber  & Tomato Salad w/ Italian Herbed Garlic Vinaigrette 

Thursday:
Thanksgiving at mom's- Making a side dish and dessert (?)

Friday:
Tuna Noodle Casserole with Broccoli Florettes, w/ Cucumber & Tomato Salad

Saturday:
Chicken Scalapini w/ Caramelized Onion Perogies (Made from left over Thanksgiving mashed potatoes & Perogie Dough I had in freezer), Sour Cream Sauce, & Grilled Asparagus

Sunday:
Crock Pot Mexican Chicken w/Tortillas, Yellow Rice,  Refried Black Beans, Guacamole, & homemade salsa 

Snack Fancies
Almonds, Hard Boiled Eggs, String Cheese, dried {blue berries, cranberries, strawberries, & raisins}, Rice Cakes, pretzels, carrots, Humus, Cottage Cheese, Keiffer smoothies, fruit, Laughing Cow Cheese Spread, triscuits, hard cheese, Apple Sauce,  Veggie/fruit sauce, yogurt, sweet potato chips, veggie chips,  Fruit Leather, Granola Bar, Protein Bars, Rice Cakes, & Organic Animal Crackers

linked to menu mondays