HERE'S WHAT YOU'LL FIND IN THIS ISSUE OF HEY Y'ALL:
12 OVEN-BAKED RECIPES TO KEEP YOU AND YOUR KITCHEN TOASTY
When it gets cold like this I love to cook in my oven! Here are my FAVORITE recipes for the oven.
I'M GONNA DO IT. I REALLY AM
I've decided to do the thing we all say we will, but rarely do.
YOU CAN'T MAKE THIS STUFF UP
Things that made me ugly-laugh or otherwise occupied my attention, mind or heart this week.
CAN I PLEASE HAVE SOME?
Recipes (not my own) I came across this week that REALLY caught my eye.
WE EAT FISH STICKS TOO
My weeknight meal plan for feeding my busy family and how I've been making it LOW CARB for myself. Because we all need ideas. And yes, we eat fish sticks too.
Salisbury Steak only ever meant two things to me: 1) that processed lump of
meat swimming in glumpy gravy in the school cafeteria and 2) something that
came in a TV dinner.
It was not something I grew up eating or cooking. Or maybe it was?
I think for folks around here, Salisbury Steak is a very close cousin to what
we would simply call Hamburger Steaks & Gravy. One thing I have learned
with this blog is that, depending where people are from, we call the same
things by different names.
When I first started cooking for my family, I leaned on the internet a lot for
recipes I didn’t have in my family recipe arsenal. One day I came across an
article from Alton Brown (which of course I can’t find now) about Salisbury
Steak. The article caught my eye because I remember thinking
What even IS Salisbury Steak anyway??
According to Alton and a lot of other reading I did that day, traditional
Salisbury Steak gravy has some sort of tomato element to it (this could be
actual tomato wedges, a bit of tomato paste, a little ketchup, etc.) and not
just the plain pan gravy I’d make with my regular ‘Hamburger Steaks &
Gravy’.
AH-HA! Now I knew the difference! It can also be made from cubed steak
or other cuts of beef but that’s a whole other discussion for another day!
So, when I decided to make this recipe, I added in a bit of ketchup to the
gravy. I also added a little Worcestershire too because that seems to be a
common element in traditional Salisbury Steak gravy.
And I LOVED the way it turned out! That little bit of acid really cuts through
the richness of the dish and brightens everything up.
I made this recipe to be a one-pan meal wherein the potatoes cook right along
with everything else because I’m always looking for quick weeknight supper
ideas for my family.
If you’d rather have traditional mashed potatoes with yours, just scoop the
potatoes out before you make the gravy and prepare them as you normally would
for mashed potatoes or just leave them out and cook them separately.
NOTES ON MAKING SALISBURY STEAK & POTATO SKILLET DINNER
You can skip the microwave step and cook the potatoes in the broth if you’d
prefer. Starting them in the microwave just speeds things along.
Add more broth if necessary if the gravy is thicker than you like. If you
start with a 32-oz carton, you’ll have a spare cup or so to work with.
Use however many potatoes you need for four servings. With the size potatoes
I used, 2 each was perfect.
You don't need to peel the potatoes (if using Yukon Gold or red potatoes).
You can substitute russet potatoes if you'd like but you will need to peel
them.
Recipe for Salisbury Steak Potato Skillet Dinner
Salisbury Steak & Potato Skillet Dinner
Yield: 4 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A one-pan skillet dinner with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes.
Ingredients
Steaks:
1 lb. lean ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Vegetable oil
Potatoes & Onions:
1 onion, halved then sliced
8 medium Yukon Gold or Red potatoes
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups or beef broth
Gravy:
1 cup beef broth
2 tablespoons ketchup
1 teaspoon worcestershire sauce
1/4 teaspoon dried thyme
3 tablespoons cornstarch
Instructions
Steaks:
Combine ground beef and spices then mix together with your hands. Shape mixture into 4 separate patties about 1/2-inch in thickness.
TIP: Go ahead and get potatoes in the microwave (Step 1 below) while you're cooking the hamburger steaks.
Add just enough vegetable oil to a large skillet to cover the bottom then heat over medium-high heat. Cook patties on each side until cooked through then remove from pan. Do not drain pan drippings.
Potatoes & Onions:
Pierce each potato a few times with a sharp knife then place on a microwave-safe plate. Microwave potatoes for 5 minutes.
Meanwhile, add onions to the hot skillet, season with salt and pepper, then sauté until tender. Remove potatoes from microwave then cut each into 4-6 pieces (you want them to be about an inch and a half in size).
Add potatoes and 2 cups of broth to onions. Once the broth starts to boil, cover, then cook until potatoes are completely tender (about 5 minutes).
Gravy:
Combine gravy ingredients and mix well. Pour into the skillet with the broth and potatoes then stir and cook over medium-high heat until gravy starts to thicken.
Reduce heat to low, add steaks to skillet then cook for a few minutes to ensure the steaks are nice and hot.
Notes
You can skip the microwave step and cook the potatoes in the broth if you’d prefer. Starting them in the microwave just speeds things along.
Add more broth if necessary if the gravy is thicker than you like. If you start with a 32-oz carton, you’ll have a spare cup or so to work with.
Use however many potatoes you need for four servings. With the size potatoes I used, 2 each was perfect.
You don't need to peel the potatoes (if using Yukon Gold or red potatoes).
You can substitute russet potatoes if you'd like but you will need to peel them.
HERE'S WHAT YOU'LL FIND IN THIS ISSUE OF HEY Y'ALL:
MY TOP 7 ALL-TIME FAVORITE CHILI RECIPES
There's nothing like a bowl of chili to warm you when it's COLD outside!
I'M 'BOUT TO START BREAKING STUFF
I'm about to lose my mind and I bet y'all are too.
YOU CAN'T MAKE THIS STUFF UP
Things that made me ugly-laugh or otherwise occupied my attention, mind or heart this week.
CAN I PLEASE HAVE SOME?
Recipes (not my own) I came across this week that REALLY caught my eye.
WE EAT FISH STICKS TOO
My weeknight meal plan for feeding my busy family and how I've been making it LOW CARB for myself. Because we all need ideas. And yes, we eat fish sticks too.
The development of this recipe was sponsored by Hurst's Beans. As always, all
opinions are my own.
The Angel Baby LOVES hummus. The first thing she ever learned to “cook” was
hummus from a children’s recipe book I bought her for Christmas once upon a
time. She wanted to make her own because she’d gotten so used to homemade and
the good stuff in restaurants, she really didn’t like the store-bought stuff
(me either, girl, me either). Her love for hummus hasn’t waned so fresh hummus
is something we have around a lot!
We’re all trying to eat healthier at my house. I gained like 11 pounds since
Thanksgiving 😐 (not even kidding) so I’ve been trying to make salads more
exciting. I bought a bottle of Green Goddess salad dressing and you’d think I
just reinvented the wheel! My peeps are scarfing down anything they can dip in
the dressing so I thought I would capitalize on their enthusiasm and make a
Green Goddess Hummus.
Since we’re all suckers for a theme, I served it with a platter of green-only
veggies. It was a HUGE hit! They were all so into the GREEN theme they didn’t
seem to notice they were eating healthy stuff.
And the best part? The hummus was AMAZING. This recipe makes a huge batch and
we’re barely have any left after eating on it all weekend.
SPLIT PEAS
Dietary Fiber – Dietary Fiber stimulates digestion and
peristalsis, helping to relieve indigestion and constipation problems.
Protein provides the building blocks needed for cellular
growth. It also provides the body with an important energy source.
Iron – Iron, found in red blood cells, is an integral part of
hemoglobin. Hemoglobin carries oxygen from the lungs to the cells. Iron is
an essential component of many enzymes necessary for various chemical
reactions in the body.
Calcium – Calcium is an important mineral for bone and teeth
growth and maintenance. It is also an important mineral in terms of
cardiovascular function.
Manganese – Manganese aids in the metabolism of food as well
as promotes normal functioning of the nervous system. Manganese works as
an antioxidant to help prevent cancer and heart disease.
Magnesium – Magnesium helps to keep muscle and nerve tissues
functioning normal, as well as promotes a proper heartbeat. It also
assists in the support of a healthy immune system and keeps bones strong.
GARLIC
Vitamin C – Regular consumption of foods rich in vitamin C
helps the body develop resistance against infections and scavenges
harmful, pro-inflammatory free radicals. Vitamin C also helps to prevent
respiratory problems such as asthma and lung cancer. Vitamin C has been
shown to lower blood pressure, and therefore lessen the probability of
hypertension.
Vitamin B6 – Vitamin B6 helps to keep your immune system in
good working order. It aids in the breakdown of fats, carbohydrates and
amino acids while helping to maintain the health of lymph nodes.
Additionally, vitamin B6 helps to regulate blood glucose levels.
Manganese – See above, also in Split Peas
SPINACH
Vitamin K – Vitamin-K plays an important role in bone
metabolism by promoting osteotrophic activity in bone cells. Vitamin K
also acts to clot open wounds and prevent excessive bleeding. Healthy
vitamin K levels lower the release of the glycoprotein interleukin-6, a
marker of inflammation within the body.
Vitamin B12 – Vitamin B12, or folic acid, helps to preserve
neurological function and DNA synthesis. It also plays a key role in the
health of red blood cells. The nervous system relies on vitamin B12 for
proper function as well.
Iron – See above, also in Split Peas
Manganese – See above, also in Split Peas AND Garlic
Magnesium – See above, also in Split Peas
Vitamin C – See above, also in Garlic
OLIVE OIL
Vitamin E – Research has shown that vitamin E possesses
anti-inflammatory effects that can combat arthritis, rheumatism, asthma,
and other inflammatory disorders linked to chronic inflammation. Vitamin E
also improves the body’s metabolic function.
Omega Fatty Acids – Omega fatty acids are unsaturated fatty
acids which help reduce the risk of stroke and promote healthy heart and
circulatory functions.
Combine dried peas and water in a large pot. Set aside seasoning packet
to add later. Bring water to a boil, cover pot then reduce heat to
medium-low and cook peas for 20 minutes. Add seasoning packet then
continue cooking for 10 minutes or until peas are tender. Drain peas
then allow to cool for 30 minutes. Do not rinse.
Add garlic, tahini, spinach, salt, cumin, lemon juice and 1/4 cup of
olive oil to a blender then pulse until spinach is pureed. Add
well-drained cooked peas to blender then blend on a low setting until
smooth. Add additional olive oil if needed to get a creamy consistency.
Taste for salt then add more if desired.
Pour into a serving bowl then refrigerate until chilled. To serve,
drizzle with more olive oil then top with fresh cracked black pepper and
finely chopped cilantro or parsley (I love cilantro so that’s what I
use).
Serve with an assortment of veggies and/or pita. I got my crew to eat
ALL SORTS of green veggies by serving it the way I did here. I used only
green stuff so they get excited about the green theme.
Refrigerate to store in an airtight container up to one week.
Notes:
Most lemons yield about 1/4 cup of juice but I usually buy two just
in case one isn’t enough.
Tahini is a sesame seed “butter” or paste that is very common in
hummus. Sometimes I have a hard time finding it so I’ve often made
my hummus without it. It’s better with the tahini but it won’t be
the end of the world if you don’t use it.
I loved using the
Hurst’s Green Split Peas with Ham Flavor
rather than plain split peas because that tiny hint of smoky flavor
is DIVINE with this hummus (I cooked it with 10 cups of water to
ensure the flavor wasn’t overwhelming).
You can make this using a food processor if you prefer but I think
the spinach processes better and things are just generally smoother
when I use a blender.
I snipped the stems off my spinach to ensure things were extra
smooth. When measuring the spinach, just keep adding leaves into
your measuring cup and packing them in there until it’s full.
Add fresh tarragon to yours if you want it to taste more like the
actual Green Goddess dressing.
Recipe for Green Goddess Hummus
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