Salisbury Steak 3

I have two different Salisbury Steak recipes on this blog already. I love the easy patties in this one and the sauce from this one. Since finding the second recipe I have tended to make a combination of the two so I thought I would blog that version!

THE INGREDIENTS FOR THE PATTIES

 1 cup of milk
28 saltine crackers
4 TBSP dried minced onion
4 tsp dried parsley flakes
2 pounds lean ground beef

THE INGREDIENTS FOR THE SAUCE

1 can condensed French onion soup
2 TBSP flour (I use seasoned flour)
1/2 cup ketchup
4-6 tsp Worcestershire sauce
1 tsp ground mustard
1/2 cup water

In a large bowl, mix the saltine, onion and parsley flakes. Add the milk and allow to soak while you make the sauce.

In a separate bowl, combine the sauce ingredients. Whisk together until flour is fully blended in.

Back to the meat! Mix the ground beef into the crackers mixture. I find the best tool for this is my hands.

Once fully mixed, I sort of divide the bowl into eighths.

Grab a section and roll it into a ball in your hands. Then flatten it out into a patty.

Place the patty into a 9x13 pan. I also like to poke a hole in the middle to help them cook through evenly.

Pour the sauce over the patties. Bake at 350 degrees for 55 minutes or until cooked through.

This is a doubled recipe of the original and it makes 8 patties. I put two in a smaller dish and bake it all at the same time. This last picture is of all 8 patties in the smaller dish. The recipe can be halved but it leaves you with half a can of condensed soup. I guess you could make half the meat mix and all the sauce and have extra sauce for potatoes!

Crock Pot Pork with Buzzy's Butt Rub

This recipe is AMAZING!! On top of being absolutely delicious, it is incredibly easy!! Two of my favorite things. It does take an overnight fridge rest time and a full 8 hours to cook so a little planning is necessary. This is another one I found on Facebook initially.

THE INGREDIENTS

a 4-5 pound Boston butt roast (pork shoulder roast)
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper

I just have to say again how easy and wonderful this is! You can mix up a double or triple batch of the rub and then keep some on hand. Prep the rub in a small bowl, mixing together all the spices. Prep the roast by rinsing with cold water and patting dry with paper towels. I lay a long piece of plastic wrap on a small cookie sheet and set the roast on top. Then you rub the spice mix all over the meat until coated. Then you cover the roast in the plastic wrap and put it in the fridge overnight. The original recipe says that this isn't a must but that it is much tastier if you do. I have never not done this step. The next morning, pull it out of the fridge and throw it in the crock pot.

Put the lid on and cook on high for 4 hours. DO NOT ADD ANYTHING TO IT! At the four hour mark, switch the crock pot to low and add a couple drops of liquid smoke, if you want. I have sometimes but have not other times and don't feel it is necessary if you don't have any or don't like it.

After the second four hour cooking time, remove the meat from the crock pot. It will fall apart in absolute perfection. I like to put the chunks in a large covered dish and let it sit for about 10 minutes. The original recipe says to remove the liquid from the crock pot and leave the meat for 30 minutes to two hours. I also says you can use the liquid for something called Greasy Rice.

That's it!! Just eat it however you would like. You can make sandwiches or tacos. This time we had it in bowls with rice and black-eyed peas.

I was pretty sad not to have any leftovers this time. Our little mischievous puppy knocked the dish off the counter and ruined any chance of that by mixing the leftovers with shattered Corningware. It's a good thing she's cute!

Chicken Tetrazzini

Well, here we are again! I will skip the part where we talk about how long it has been and just jump in to the recipe!! This is one that I found online, probably on Facebook. I am not sure the original poster but I am very grateful to them. It's fairly easy to make as well.

THE INGREDIENTS

16 ounces of pasta, cooked
1/2 cup (one stick) butter, softened
3 cups cooked chicken, diced
2 cans cream of chicken soup *or make your own
2 cups sour cream
1 tsp salt
1/2 tsp ground black pepper
1/2 cup chicken broth
2 TBSP Parmesan cheese
2 cups shredded mozzarella cheese

You can use whatever noodles you like. The original recipe called for linguine but I happened to have fettuccine the night I made this so I used that. I also used a rotisserie chicken that I had shredded up. Mix the soup, sour cream, seasonings and chicken broth in a large bowl.

Add in the chicken and mix thoroughly.

Mix in the cooked pasta

Pour into a 9x13 dish that has been sprayed with non-stick cooking spray. Sprinkle the cheeses on top and cover with foil. I wish I had remembered to take a picture! Put into a preheated 300 degree oven.

Bake at 300 for 45 minutes. Remove the foil and continue to bake for 15 minutes longer. Remove from oven and serve. In the time it took me to turn and grab the camera for a final picture, my kitchen mice and already helped themselves! Oh well, at least they like it :)