Salisbury Steak

this is a good make ahead. Even better as left overs warmed up.

1 1/4 to 1 1/2 lbs ground beef (80/20 best or drain off excess grease)
1/2 C finely chopped onion
1/3 C Italian seasoned bread crumbs
14 oz beef broth
3 Tblspn milk
Optional 1 egg
1/4 C flour
Salt and pepper
Veggie oil
2 (10.75 oz cans) cream of mushroom soup (I only had one and it was fine)
1/4 tsp salt
1/4 tsp pepper
1 small sweet onion thinly sliced

Preheat to 350F
Mix beef, 1/2 c diced onion, bread crumbs, 3 tablespoons broth, milk, salt and pepper into a bowl. Incorporate well (optional egg as binder). Shape into patties, coat in flour.

Heat veggie oil in skillet, fry patties until browned both sides. Remove and drain on paper towel lined plate.

Stir remaining beef broth and deglaze pan. Add soups salt and pepper. And stir until smooth.

Arrange patties in casserole dish spread onion slices on top and cover with mushroom soup mixture for gravy.  
Bake uncovered 45 minutes to 1 hour or until 160F in center

Chicken and biscuits

Came up with this one out of desperation.

1Tbspn vegetable oil
Half lb. Boneless skinless chicken breast cut into bite sized pieces. (Can also use thigh)
1/2 medium onion chopped
2 stalks celery chopped
3 medium carrots, peeled and chopped
2tsp poultry seasoning
S&p to taste
1 can (10 3/4 oz) each cream of mushroom and cream of chicken soup
1Tbspn flour
1 cup chicken broth
Frozen buttermilk biscuits

Preheat oven to 425

In heavy skillet over medium heat cook chicken bites in oil, until nearly cooked through.
Add seasonings, chopped veggies, and let cook stirring freq until onions are translucent.
Add flour, coating chicken and veggies and let brown slightly, stir constantly, scraping the browned bits on the pan. Add chicken broth to deglaze, scraping all the goodness off the pan. Add canned soups and combine thoroughly and let heat through.

Pour into 8x13 baking dish, sprayed with Pam. Top with frozen biscuits (I used 8, spaced out). Bake 12 -15 minutes, or until biscuits are golden brown and casserole bubbly.


Note cut veggies small so they cook faster.

Classic Chicken Pot Pie

No bottom crust on this one

1 lb boneless skinless chicken breast halves, cubed
1 cup sliced carrots (I used frozen)
1 cup frozen green peas
1/2 cup sliced (small) celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed (i just used a pinch)
1 and 3/4 cups chicken broth
2/3 cup milk

1 9 inch unbaked pie crust  (I thawed out a frozen premade)


Preheat oven to 425F
 Spray 9x13 casserole dish with Pam and set aside.

In sauce pan combine chicken carrots and peas.  Cook until Chicken just cooked through and carrots are starting to tender -- about 15 minutes.  (the ice from frozen provides a perfect amount of moisture, if it gets too dry, just add a couple tablespoons of water).  Remove from heat and pour mixture into sprayed casserole dish.

In same saucepan, over medium heat cook onions and celery in butter until soft and onions are translucent.  Stir in flour, s&p, celery seed, and let cook until just starting to smell toasted and take on a browning.  (3ish minutes)  Slowly stir in chicken broth and milk, whisking continuously.  Simmer over medium low heat until thickened.  Add to chicken mixture in casserole dish and mix well to combine.

Take refridgerated/or thawed frozen premade pie shell.   Flour board or counter top and fold it over on itself 4 times (This makes it super flaky).  Reroll into rectangular shape to cover majority (doesn't have to fit perfect - I trimmed mine up so there was about an inch on either end uncovered and the crust was just centered)  Cut vent holes in crust to allow steam to escape.

Bake for 30 to 35 minutes or until pastry is golden brown and filling bubbly.  Let cool 10 minutes before serving.

Lemon Butter Chicken

8 bone in, skin on chicken thighs
1 Tbspn smoked paprika
S & P to taste
3 TBsp buttter, divided
3 cloves garlic or 1 TBsp jarred chopped garlic
1 C chicken broth
1/2 C heavy cream
1/4 C grated parmesan
Juice of 1 lemon or 2 Tbsp
1 tsp dried thyme or 3 sprigs fresh chopped
2 C baby spinach, chopped

Preheat oven to 400ºF
Melt 2 T of butter in large oven proof skillet (cast iron worked good) over medium high heat.  Add chicken skin side down and sear both sides until golden - about 3 minutes. set aside

Melt remaining butter in skillet, add garlic and cook, stirring frequently until fragrant, about 2 minutes, stire in broth cream cheese, juice and thyme.

bring to a boil, and reduce heat.  Stir in spinach and summer until wilthed and sauce has thickened slightly, about 5 minutes.   Return chicken to pan.

Place in oven and roast until cooked thru reaching internal temp of 175 F.  about 30 minutes.

Serve immediately. 

Good with rice pilaf.

Broccoli Cheese Soup (similar to Panera)

Panera Broccoli Cheese Soup

1 Tblspn melted butter
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups chicken stock
3 cups fresh broccoli, chopped
1 cup carrot, shredded or julienned
1/4 tsp nutmeg  (1/8th if fresh ground)
8 oz sharp cheddar cheese
salt and pepper to taste

1.  Saute onion in 1 Tblspn melted butter and set aside.  In a large post wisk together the melted butter and flour over medium heat for about 3-4 minutes

2.  Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.

3. add the broccoli, carrots, onions.  Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender

4.  Add nutmeg, salt and pepper and sharp cheddar cheese.  Let the cheese melt and then serve. For a smoother soup, puree in a blender.

Doritos Chicken Bake

Doritos Chicken Bake

4 Cups cooked chicken diced/shredded  (store bought rotisserie chicken works good)
1 medium onion - diced
1 Tbs butter
2 cans Rotel Tomatoes
1 can cream of mushroom soup undiluted
1 can cream of chicken soup undiluted
4 oz cream cheese
1 Tbs chili powder (adjusted to level of taste for spiciness and heat)
3 cups shredded cheese - Mexican blend
1 bag nacho cheese Doritos

Preheat oven to 350F

Shred or chop the chicken into bite sized pieces.

Sautee onions in 1 tbs butter in dutch oven until tender.  Add 2 cans Rotel, the soups, and cream cheese to the onions.  Cook until cream cheese has melted, stirring often.  Add chili powder and chicken mixing thoroughly.

Spray 9x13 inch casserole dish with Pam, coarsely crush Doritos and layer 1/3 on bottom of dish, the layer chicken, and cheese, repeat finishing with a layer of Doritos for a crunchy topping.

Bake 350 for 30 to 35 minutes until hot and bubbly.


This is a PERFECT dish for a pot luck!

Oven Crisped Herbed Fish

Oven Crisped Herbed Fish

3 Cups cornflakes, crushed to make 1/4 cup crumbs.
1 Tbsp Chopped fresh parsley (or 1 tsp dried)
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 tsp paprika
1 tsp black pepper
Dash cayenne
Dash salt
3 Tbsp Butter, melted

1 lb white fish fillets

Garnish lemon wedges

Notes:  Recipe may be doubled or tripled, but you may wish to slightly reduce the quantity of seasonings - dill, cayenne, pepper, and salt - if you do so.  Choose among red snapper, sole, or orange roughy for the fresh fish.

Preheat oven to 375F.  Lightly coat baking sheet with some butter.

Combine corn flake crumbs, parsley, dill, paprika, pepper, cayenne, salt in shallow pan, mix well.   Lightly coat fish fillets  with melted butter, then roll in crumb mixture.  place fish on the prepared baking sheet.  Bake in preheated oven for 7 to 10 minutes, or until fish just flakes when touched with tines of a fork.

Serve immediately with lemon wedges.

Variation:  For parmesean crisp Fish, sub parmesean cheese for half the crumbs and omit dill, adding 1/2  tsp dried marjoram and 2 tsp dried thyme.

Makes 4 servings.