Thursday Recipe - Salisbury Steak

This is a good dinner recipe - serve it with mashed potatoes and a salad and you've got a full meal. It's hamburger, but not just another burger or spaghetti sauce. It's also fairly easy to throw together and can sit over low heat for a while.

It's one of those old fashioned dishes. Basic comfort food.

Gluten-free options are given in paranthesis.

Salisbury Steak

1 lb hamburger
1 c. croutons, crushed (1 c. quick oatmeal or 1 c. gluten-free bread crumbs or croutons)
1 egg
1 t. salt
1/2 t. black pepper
1/2 t. worcestershire sauce
1 small onion, sliced
1 c. sliced mushrooms, optional
3 c. hot water
1 T. chicken bouillon
1/2 c. cold water
2 T. cornstarch

Mix hamburger, crouton crumbs, egg, salt, pepper, and worcestershire sauce until blended. Shape into 8-10 patties like you would for hamburgers.

Heat a large frying pan over medium heat. Add a teaspoon of oil, if needed to keep patties from sticking. Brown patties on both sides. Don't worry about them being cooked all the way through. Remove them from the pan and set aside.

Add onions and mushrooms to the pan. Cook in the meat drippings for 3-5 minutes until the onions are tender. Add the patties back into the pan.

Stir bouillon into hot water then pour over patties. Cover the pan and turn heat to low. Let them simmer for 15-20 minutes until cooked through.

Stir cornstarch and cold water together. Add to the pan. Stir and cook until the gravy thickens.

Serve over mashed potatoes. Makes 6-8 servings.

Thursday Recipe - Sweet and Sour Meatballs

I post a lot of dessert recipes. I think I have a sugar problem. But they are so tasty. So here's a great main dish recipe. It takes a little work, but then you can throw it all in a crockpot and leave it on low for several hours until you are ready for dinner. Toss rice in the rice cooker, and you are set for a great meal.

Sweet and Sour Meatballs

Meatballs:
1 1/2 lb hamburger (lean works better for this, or use ground turkey)
1 c. oatmeal
2 eggs
1/4 c. finely chopped onion
1 t. ground ginger
1 t. seasoned salt
1/2 t. ground black pepper
2 t. Worcestershire sauce

Sauce:
1/2 c. water
3 T. vinegar
2 T. soy sauce
1/4 c. brown sugar
3 T. cornstarch
1/2 t. ground ginger
1/2 t. salt

1 20 oz can pineapple tidbits OR 2 c. fresh pineapple, chopped small
1 c. diced red and/or green bell peppers
1/2 c. diced onion

Make meatballs - mix all meatball ingredients together until blended. Shape into small balls, about 1 T. mix per ball. Place on foil lined cookie sheet. Bake at 425° for 12-15 minutes, until the outside is browned. Place in large crockpot. Add pineapple, bell peppers, and diced onion. Stir gently to mix.

In a saucepan, mix together water, vinegar, soy sauce, brown sugar, cornstarch, ginger, and salt. Stir well. Cook over medium heat until it thickens and boils. Pour over stuff in the crockpot.

Cover and cook on low for 1-3 hours.

Serve hot over rice.

Thursday Recipe - Chiles Rellenos Quesadillas

Yep, I totally speak Spanish. Taco. Burrito. Enchilada. Salsa. Tomatillo. Even jicama and guacamole. Okay,  I can order Mexican-American food and know what I'm asking for.

I'm not sure I've ever had real chiles rellenos, but I like this version. Easy, simple, and you can add whatever heat level you want. It's a cross between quesadillas and jalapeño poppers. (On a side note, if you put the squiggle in jalapeños, blogger doesn't think it's misspelled.)

The biggest thing is to just have fun in the kitchen and don't be afraid to experiment.

Chiles Rellenos Quesadillas

corn tortillas
cream cheese
diced green chiles
shredded sharp cheddar or Mexican blend cheeses
sliced jalapeños
salsa
olives

Heat up a couple of tablespoons of oil in a frying pan over medium heat. Meanwhile, spread some cream cheese on a corn tortilla, about a tablespoon is good. Sprinkle with green chiles. Add jalapeños if you want more kick. Add some shredded cheese. Top with a second tortilla. Transfer carefully to the frying pan. Cook for 2-3 minutes per side, until lightly golden and just starting to turn crispy. Garnish with salsa and olives if you want.

One tip - don't overfill the tortillas or the cheeses will leak into the pan and make a mess. Cream cheese tends to turn runny when hot. Yes, that is the voice of experience warning you.

Oh, and happy Valentine's Day. You can use the salsa to paint a heart on the quesadilla and pipe sour cream to make a lacy edge, if you're bored or you need something to photograph for Pinterest. I'd do it but my food pictures make it look horrid so here's a crocheted taco instead.

Thursday Recipe - Cabbage Rolls

Every once in a while, I get a hankering for some good old-fashioned down-home cooking. I have no idea where cabbage rolls originated, although I suspect they are at least partially German. They're a cross between meatloaf, lasagna, and I'm not sure what. I do know they are delicious.

Cabbage Rolls

1 lb. ground beef or turkey
2 c. chopped kale, spinach, or other dark leafy green
1 c. oatmeal
2 eggs
1/2 c. minced onion
1 t. dried basil
1 t. garlic powder
1 t. dried oregano
1/2 c. mayonnaise
12 large cabbage leaves, I prefer Napa cabbage
1 20 oz. can spaghetti sauce

Mix meat, kale, oatmeal, eggs, onion, spices, and mayonnaise in a large bowl. Squish it around until it's well combined. Set it aside.

Fill a large pot half full of hot water. Bring to a boil, then turn off heat. Dip cabbage in the hot water 2 or 3 leaves at a time, just long enough to wilt them, 15-20 seconds. Remove from the water and drain.

Heat oven to 400° F. Lightly grease a 9x13 baking dish. Scoop about 1/3 c. meat filling onto a cabbage leaf. Wrap and roll it, kind of like an egg roll, tucking the sides in and making sure the meat mixture is completely inside. Place it seam side down in the baking dish. Repeat with the other leaves and the rest of the meat mixture. Pour the spaghetti sauce over the filled cabbage leaves. Bake uncovered for about 1 hour, until meat is done.

Serve with garlic bread and a fruit salad for a complete meal.