Saturday, December 31, 2016

Pressure Cooker Salisbury Steak with Potatoes and Gravy

Somewhere online I found a recipe for Salisbury steak cooked in a pressure cooker and I saved it. I adjusted it to my own preferences and decided to make it last night. It was delicious!

Salisbury Steak Ingredients
1 lb lean ground beef
1/2 cup crushed saltine crackers
1 egg, slightly beaten
1 tsp seasoned salt
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1 TBSP vegetable oil

Potatoes and Gravy Ingredients
1 3/4 cups water
2 tsp beef base (Better than Bouillon)
1 packet Beefy Onion soup mix
1/2 TBSP Worcestershire sauce
4 medium russet potatoes, peeled and cut into 4 wedges each
2 TBSP cornstarch
1/2 cup cold milk

In a large bowl, mix the ground beef, cracker crumbs, egg and seasonings until all of the ingredients are thoroughly blended. Shape the meat mixture into 4 oval patties, about 1 inch thick.

Heat the oil in the pressure cooker on saute and cook each patty until browned on all sides. Once the patties are finished browning, carefully remove the patties and wipe the excess oil from the pot with a papertowel, but leave the browned bits of food.

Continuing on saute, deglaze the pot by adding the water and the beef base. Next add the Worcestershire sauce and the onion soup mix and stir to combine. Then place the peeled potato wedges on the bottom of the pot in the liquid. Next, place the rack that comes with the pressure cooker on top of the potatoes. Carefully arrange the beef patties on the rack, making sure they are above the liquid. Cook on high pressure for 10 minutes. (Note: I would have liked the patties to have been a little more tender. I'm not sure if this was the hamburger I purchased or the cooking time. I'll need to look into this and possibly adjust something.)

Once your minutes are up, use the quick release method to depressurize. Carefully open the lid after the pressure drops and remove the patties and potatoes to a serving plate and keep warm.

When only the cooking liquid remains in the pot, select saute. Mix together the cornstarch and the milk. Pour the cornstarch mixture into the simmering cooking liquid and stir until combined and thickened. To serve, plate a patty along with a few potato wedges and drizzle gravy over the top. Enjoy!

Saturday, March 9, 2013

Restaurant Pancakes

Our family is big on breakfast and I have tried a lot of pancake mixes and recipes. A lot. I've even spent $10 on a mix hoping it would be worth it. It wasn't. I never could seem to find a pancake recipe or mix that created the perfect pancake (the kind you get a restaurant) and we used to have to go out to eat to get our fix. Until now. This is now my go-to recipe for pancakes. Enjoy!

1 1/2 cups milk (I use skim)
2 TBSPs white vinegar
2 cups all-purpose flour
1/4 cup sugar
2 tsps baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1/4 cups butter, melted
cooking spray

In a large bowl, combine milk with the vinegar and set aside. (I usually give it at least 5 minutes to "sour" while I'm getting all of the other ingredients together.) In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk eggs and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Coat a large skillet (or griddle) with cooking spray and heat over medium heat. Pour 1/3 cupfuls (or a bit more if you want larger pancakes) onto skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on other side.

Friday, August 10, 2012

Best Burritos

My husband loved this dish and said it was one of the best meals I've made. I don't know if I'd go that far, but it's pretty good. And easy peasy, too. And that's usually my goal...simple and tasty. If you hand me a recipe and it requires 15 ingredients and hours of prep, I'll likely hand it right back...unless it's Dragonfire Chicken, but I'll save that for a later post. Now go drag your slow cooker out and get this meal started!
  • 1 1/2 to 2 pounds stew meat
  • 1 large (19 oz) can mild enchilada sauce
  • 2 beef bouillon cubes
  • 1 can refried beans (probably won't need the entire can, just depends on your tastes)
  • 5-7 burrito size flour tortillas (or 10-12 taco size flour tortillas if you want to make smaller burritos)
  • 2-3 cups shredded cheese (whatever kind you prefer will work - I used a white Mexican cheese in the burritos and cheddar on top)
Put beef, bouillon, and enchilada sauce into a slow cooker and cook on low for 8-10 hours, or until meat is fork tender. When beef is done, preheat oven to 375 degrees and grease a dish large enough to hold the amount of burritos you are going to prepare. Next, select a tortilla and spread a spoonful of beans down the middle. Then scoop and drain a large spoonful of meat from slow cooker and place evenly on top of the beans. Sprinkle desired amount of cheese on the meat and roll it up and place into the baking dish. Repeat these last few steps until you've prepared all of your burritos. Pour some of the remaining enchilada sauce from the slow cooker over the burritos. (You will not use all of the sauce in the slow cooker.) Sprinkle with more cheese. Bake until heated through and cheese is bubbly, about 25-30 minutes.

(Recipe slightly adapted from Food Pusher.)

Cinnamon Baked French Toast

I recently came across this recipe and knew I needed to try it. I'm glad I did! It's also a great dish if you have guests over since you do all the prep work in advance. Enjoy!
  • 1 loaf French bread
  • 8 eggs
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 3/4 cup sugar
  • 2 TBSP vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 stick cold butter, cut into pieces
Grease a 9 x 13-inch baking dish. Tear bread into chunks (about bite-sized) and evenly distribute in the dish. Whisk together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread chunks. Cover tightly and store in the fridge several hours or overnight. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture until mixture resembles fine pebbles. Store cinnamon mixture covered in the fridge. When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from fridge and sprinkle crumb mixture over the top. Bake for approximately 1 hour. Scoop out individual portions. You can top each portion with butter and drizzle with maple syrup, but I like it just fine the way it is right out of the oven!
(Recipe very slightly adapted from The Pioneer Woman.)

Sunday, March 11, 2012

Beef Stew with Beer and Paprika

This is a wonderful stew! (And I don't like beer!) Serve this with Beer Bread and everyone will thank you.

3 Tbsp olive oil
1 Tbsp butter
2 lbs stew meat

1/2 cup chopped onion
3 cloves garlic, minced
1 bottle of beer (12 oz)
4 cups beef stock (or 4 cups water + 4 beef bouillon cubes)

1 Tbsp Worcestershire sauce
2 Tbsp tomato paste
1/2 tsp paprika
1/2 tsp kosher salt
freshly ground black pepper
1 1/2 tsp sugar
4 carrots, peeled and sliced into chunks
4 medium red potatoes, cubed

Heat oil and butter in a Dutch oven (or large pot) over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside. Reduce heat a little and add chopped onion to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back to the pot. Stir to combine. Cover and simmer on low for about 2 to 2 1/2 hours. Add carrots and potatoes, then cover and cook for approximately another 30 minutes (carrots and potatoes should no longer be firm and beef should be fork tender).
Note: I did not have a problem with the stew getting dry, but if you do, just add one cup of hot water at a time to replenish the liquid. I actually ended up thickening the stew at the end with a little flour dissolved in cold water. Taste and adjust seasonings as needed.
(Recipe slightly adapted from The Pioneer Woman.)

Beer Bread

I had not heard of beer bread until I ate at the Wunsche Brothers Cafe in Old Town Spring a few months ago. It was so tasty I bought a packaged bread mix from the cafe so I could make my own beer bread at home. And then later I discovered I could make this delicious bread from scratch with just four ingredients! So easy and yummy!

3 cups self-rising flour
1/2 cup sugar
12 oz beer
2 Tbsp melted butter

Preheat oven to 375 degrees. Lightly grease a 9x5 loaf pan and set aside. In a large bowl, combine flour, sugar, and beer and mix well. (Mixture will be sticky.) Pour into prepared pan and bake for approximately 50 minutes (bread should be a nice golden brown color when done). Remove from oven and brush 2 tablespoons of melted butter all over top of bread and bake for an additional 3 minutes.  Let cool 10 minutes and then remove from pan and enjoy!

Saturday, January 28, 2012

Tuscan Sausage Ragu

Having guests over for dinner and don't know what to cook? Go get your slow cooker because when you serve this flavorful sauce (over your choice of pasta), everyone will be happy!

1 lb sweet Italian sausage, casings removed
1 lb hot Italian sausage, casings removed
1/2 cup red onion, diced
3 cloves garlic, minced
1/4 cup dry red wine
1 (28 oz) can Italian-style diced tomatoes, undrained
1 (28 oz) can tomato sauce
1/2 tsp dried basil
1/2 tsp dried oregano
salt to taste
1 cup heavy cream

In a large skillet over medium heat, cook and stir the sweet and hot Italian sausage until browned. Break the meat up into crumbles as it cooks. Stir in the onion and garlic; cook and stir until the onion is translucent. Carefully drain excess grease. Pour the mixture into a slow cooker. Add the wine, diced tomatoes, tomato sauce, basil and oregano and mix. Cover and cook on low for 5-6 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Add salt if desired, and serve over your choice of pasta.

(Recipe adapted from