Salisbury Steak with Porcini Mushroom Gravy

 

I collect Salisbury steak recipes in the same way that I collect meatloaf recipes. For me, there is nothing more comforting than chopped meat. It’s surprising, considering what they are, that there are so many different varieties of both. This recipe is a riff on Bobby Flay’s Salisbury steak. I ramped up the flavor by using dried porcini mushrooms instead of the button mushrooms that he had suggested. What a wonderful difference in taste. This Salisbury steak, with its porcini sauce, is woodsy, earthy, beefy, and very comforting.Salisbury Steak with Porcini Mushroom Gravy

 1 lb. ground chuck

1 egg, beaten

2 T. grated Parmesan

2 T. Italian breadcrumbs

1 t. Melissa’s minced garlic

1 t. kosher salt

1 T. butter

1 T. olive oil

½ t. freshly ground black pepper

1 .5-oz. pkg. Melissa’s dried porcini mushrooms

½ white onion, halved and thinly sliced

1 c. beef stock

1 T. tomato paste

1 t. Worcestershire

2 T. heavy cream

 Hydrate mushrooms according to package directions, drain; and set aside.

 Mix together beef, Parmesan, breadcrumbs, garlic, egg, salt, and pepper until combined. Form into 4 oval-shaped patties.

 Heat 1 tablespoon of oil in a large skillet, and, once hot, add the patties.

 Cook for 5 minutes, and then flip and cook for an additional 5 minutes; remove from pan.

 Add onion and mushrooms to the skillet, and cook until the onions are tender. Add the Worcestershire, tomato paste, and beef broth. Simmer for a few minutes, and then add the heavy cream.

 Add the patties back to the skillet, and spoon the sauce over the top.

 Simmer for about 5 minutes, and then serve over pasta, egg noodles, or mashed potatoes.

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Oven Baked Ribs with Onions and Lemon

 

Not too long ago, I got it into my head that I wanted to have ribs for dinner. I didn’t want to grill them outside because I knew that was a rather lengthy, hands-on process, and the weather was hot. I also didn’t want to make them the way my mother used to because hers, while tender and tasty, looked more anemic than I generally like. So, I consulted my good friend Alycia from Tablescapes at Table 21 and she told me how she did hers. It is a simple process, you can season them up the way you like, and spend your day on other chores while they bake away in the oven. Having done this successfully on numerous occasions, yet still waxing nostalgic for my mother’s ribs, I decided to mix things up and combine Alycia’s technique with my mother’s recipe, and I think this is the best yet.Oven Baked Ribs

 2 to 2 ½ pounds baby back pork ribs

Salt and black pepper

Rib rub

1 lemon, thinly sliced

1 Melissa’s sweet onion, thinly sliced

1 12-18-oz. bottle your favorite Barbecue Sauce

 Preheat oven to 350° F. Line a 9” x 13” pan with heavy duty foil, allowing significant overhang in order to fold over the ribs. Scatter lemon and onion slices along the bottom of the pan, reserving a few for the top. If it hasn’t been done, remove the thin membrane from the back of the ribs.

 Rub the ribs thoroughly, front and back, with the rib rub, and gently lay on top of the slices of lemon and onion. Pour entire contents of bottle of barbecue sauce over the ribs to coat, and scatter reserved lemon and onion slices over the top.

 Loosely close the foil around the ribs, slide into the oven for to bake for 3 hours. After about two hours in, baste with sauce. At the 2½-hour point, open the foil to allow the sauce to caramelize a bit. At the end of three hours, remove from oven, place ribs onto a serving platter and serve.

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Portobello Mushroom Parmesan

 

The late Mr. O-P was quite the accomplished chef. He had a number of specialties — a couple of salmon dishes, his lasagna (that, I am not kidding, took him three days to make), and eggplant Parmesan. I can eat a lot of things, but eggplant is something I simply cannot abide. To me, it tastes like dirt. Not that I know what dirt tastes like, you understand, but eggplant tastes like what I imagine dirt would. Many of our friends would often request his eggplant Parmesan, and I went along with it, just surreptitiously scooting the eggplant out from beneath the “Parmesan” and devouring that like a fiend.

I recently spotted a recipe for Portobello Parmesan that really blew my skirt up, because, as you all know, I love portobello mushrooms.* This one I found on Instagram and is by Daniel Mancini. I have made my changes to this adding Italian seasoning, Italian breadcrumbs, and I think it’s excellent. I had it for breakfast this morning, and thought it was really good. It is also super simple to put together, so it would make an excellent lunch, or last minute meal on a day when you’re particularly busy.

Portobello Mushroom Parmesan

1 Melissa’s portobello mushroom
Extra-virgin olive oil
Fine salt
Freshly ground black pepper
¼ t. Melissa’s minced garlic
Your favorite marinara sauce (I used Rao), warmed
Sprinkle of Italian seasoning
Italian breadcrumbs
Hand shredded mozzarella cheese

 Preheat oven to 350° F.

Wash the portobello mushroom (or mushrooms, depending upon how many you’re going to use) remove the stem, and clean out all of the gills. Pat dry, and place open end down on a baking sheet lined with parchment paper or a Silpat. Drizzle olive oil over the top, and sprinkle with salt, pepper, and minced garlic, spreading it around to coat.

 Place into preheated oven and bake for 15 minutes. Remove from oven, invert, and fill the crevice(s) with marinara sauce, a sprinkling of Italian seasoning, a sprinkling of Italian breadcrumbs, and then mound mozzarella cheese over the top. At this point, I gave it yet another sprinkle of Italian breadcrumbs. Return to the oven and bake for an additional 15 minutes is hot and bubbly.

​*Portobello Mushroom Broth

Portobello Mushroom Soup

Portobello Onion Dip

Portobello Mushroom Sauce with Thyme

 

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Chili Cheese Dip

 

Those of you who remember the 70s may also remember consumer advocate, David Horowitz. He always used to say, “If it sounds too good to be true, it probably is.” I have carried that with me all of these years, and never found it to be wrong. Until now. When I read online of a dip that only used two ingredients, and those ingredients were neither Velveeta nor Rotel tomatoes, I was skeptical. Cream cheese  and a can of chili? I wasn’t quite so sure that would be a desirable mix. As it turns out, it was. The suggestion was to serve it with Fritos, and that does seem to be the chip of choice. This is 100% junk food, and 100% delicious.

Chili Cheese Dip

1 15-oz. can chili
1 8-oz. pkg. cream cheese

Mix together chili and cream cheese, warm, and serve with Fritos. Try to stop eating it.

 I let mine hang out in my mini slow cooker, and it was perfection.

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Melissa’s Potato Leek Soup Kit

Photo credit: Melissa’s Produce

Recently, I have been telling you about all of the wonderful kits that are offered by Melissa's Produce. Another “kit” that they offer is one for making potato leek soup, available year round. Each kit consists of 2 6-ounce packages of Cleaned and Sliced Leeks, 1 3-.lb bag of Baby Dutch Yellow Potatoes®, 1 3-oz. package of shallots, 1 package jumbo garlic, 1 bunch fresh thyme, and 1 bunch fresh curly parsley. (It does not include the whole leeks as shown in the picture.) Having happily used their Cleaned and Sliced Leeks in the past, I can tell you that they are a wonderful time saver.

When I received the kit, I was a bit surprised in that it wasn’t exactly a kit, per se, but all of the components used to make potato leek soup. Also, and this was a bit troublesome, there was no precise recipe for doing so. So, I developed my own recipe using the ingredients that they sent, and it is delicious! I know this is not really soup season, but the great thing about potato leek soup is that it is just as good chilled as it is warm.

 Bon Appétit!

Potato Leek Soup

(For use with Melissa’s Potato Leek Soup Kit)

 3 T. butter

2 6-oz. pkgs. Melissa’s cleaned and sliced leeks

1 shallot, peeled and smashed

3 cloves garlic, peeled and smashed

1 3-lb. bag Baby Dutch Yellow Potatoes®, cleaned & halved

7 cups chicken or vegetable stock

1/4 c. chopped parsley, reserve some for garnish

3 sprigs thyme

1 t. kosher salt

¼ t. freshly ground black pepper

1 c. heavy cream

 In a medium stockpot, melt butter. Add the leeks, shallot, and garlic and cook, stirring occasionally until wilted, about 8-10 minutes.

 Add the potatoes, stock, parsley, thyme, salt, and pepper to pot and bring to a boil. Cover, turn the heat down to medium/low, and simmer for 20 minutes.

 Remove the thyme sprigs and purée with an immersion blender until smooth. Swirl in heavy cream and serve immediately garnished with reserved parsley.

Creamy Taco Soup

Of all the days of the week, Sunday is the day that I spend the most time in the kitchen. I’m not sure why that is, but that seems to be the case. This past weekend, I whipped up a wide variety of things that should take me the rest of the week, with plenty to go into the freezer for weeks to come. One of my favorite dishes was this creamy taco soup. I adapted it from a number of recipes I found online, adding my own personal touch, and lots of tasty toppings. Hearty and robust, the flavors just don’t stop. The kids are going to love this one, it's like a taco in a bowl.

Creamy Taco Soup

 2 T. olive oil

½ c. diced green pepper

1 yellow onion, chopped

1 T. Melissa’s minced garlic

1 lb. ground chuck

2 T. taco seasoning

4 c. beef broth

1-2 Melissa’s pickled jalapeños*, minced

2 14.5-oz. cans fire-roasted tomatoes

1 15.5-oz. can pinto beans, drained and rinsed

1 12-oz. can corn, drained

8 oz. cream cheese, cubed and softened

Kosher salt and freshly ground black pepper, to taste

 In a large pot over medium-high heat, heat the oil. Add bell pepper and onion, and cook until onion is translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add ground chuck and cook until browned; stir in taco seasoning.

 Once meat has browned, add broth, jalapeños, tomatoes, pinto beans, corn, and chilies. Bring to a bowl, then reduce heat and let simmer for 15 minutes. Stir in cream cheese until melted, then season to taste with salt and pepper.

 Top as you see fit.

 *Optional

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Beef Tips with Onion & Mushroom Gravy

 

If your definition of stew consists of cubes of beef, carrots, and potatoes, then I am not a fan. I am, however, a fan of stew beef, a.k.a. chuck roast. It’s so flavorful, and cooks down to be wonderfully tender. I think the very best way to enjoy it is on its own, slow cooked to perfection in a wonderful onion and mushroom gravy, served atop a heaping mound of mashed potatoes (or ladled onto a bed of egg noodles). This will make you forget your troubles.Beef Tips with Onion & Mushroom Gravy

3 T. butter

1 yellow onion, sliced

1 2-3 lb. pound chuck, roast, trimmed and cubed

2 T. flour

1½ t. sugar

1 t. onion powder

1½ t. garlic powder

1 t. dried thyme

1 t. Montreal Steak Seasoning

8 oz. Crimini mushrooms, sliced

1 bay leaf

1 T. Worcestershire sauce

2 c. beef stock

2 T. cornstarch

2 T. water

Fresh parsley, to garnish 

Place butter in the bottom of a slow cooker and allow to melt. Once butter has melted, spread onion across the bottom. Place chuck roast cubes into a large bowl. In a small bowl, whisk together flour, sugar, onion powder, garlic powder, thyme, and Montreal steak seasoning. Sprinkle it over the top of the beef cubes and toss to coat. Place seasoned beef cubes on top of the onions. Top with sliced mushrooms, bay leaf, and Worcestershire sauce. Pour beef broth over all, and stir to combine. Cover and cook on high for 3 to 4 hours, or low for 6 to 7 hours. 

Thirty minutes before the end of the cooking time, whisk together cornstarch, water, and 1/2 cup of the slow cooker liquid. Add the cornstarch mixture back to the slow cooker, stir in, and cook for 30 more minutes. Salt and pepper to taste.

 Serve with egg noodles, or on top of a mound of mashed potatoes.

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Chopped Hoagies

 

I’ve seen a number of recipes for sandwiches similar to this one online and decided to give it a try. The beauty of the sandwich filling is that it also works as a wonderful little side or main dish salad. Me? I prefer it mounded onto a hoagie roll. Everything can be prepped ahead of time, the dressing added, the ingredients tossed together, and you have a fresh and delicious sandwich. With the Super Bowl coming up, you might give this some consideration. Prep everything ahead of time, and mix it together at halftime to enjoy during the last two quarters of the game. It would work equally well at a picnic. Either way, give it a try.

Chopped Hoagies

Makes 2

 ¼ lb. Genoa salami

¼ lb. ham

¼ lb. mozzarella

¼ lb. Muenster cheese

1 c. chopped iceberg lettuce

¼ c. finely diced red onion

¼ c. Melissa’s pickled jalapeños, seeded* and chopped

½ c. diced cherry tomatoes

½ t. Everything But the Bagel Seasoning

1/3 c. Duke’s mayonnaise

1 T. Zesty Italian Salad Dressing Mix

2 hoagie rolls

Dice the meat and cheeses into nice little squares and place them into a large bowl along with the lettuce, red onion jalapeños, and cherry tomatoes; toss well to combine.

In another, small bowl, whisk together the mayo, Italian dressing mix, and bagel seasoning, until creamy and smooth.

Pour the prepared dressing over the meat, cheeses, and vegetables, toss to combine and mound into hoagie rolls.

 *If you like more heat, leave the seeds in.

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Beef & Macaroni Bowls

 

October is “Pasta Month.” I have been embracing this celebration of semolina for the past number of days, cranking out one pasta dish after another, varied and delicious. I have a wide variety to share with you between now and month’s end, beginning with this one. This soothing bowl of tomato-y comfort is easy to make, can be ready in between 30 and 40 minutes, is both kid and family friendly, and makes a wonderful meal with a side salad and crusty roll.  Beef & Macaroni Bowls

 1 T. olive oil

3 Melissa’s shallots, diced

2 ribs celery, chopped

5 crimini mushrooms, chopped

3 cloves garlic, minced

1 lb. ground chuck

1 10.5-oz. can beef consommé

1 soup can water

1 14.5-oz. can diced tomatoes

1 29-oz. can tomato sauce

2 T. brown sugar

1 T. Worcestershire sauce

1 t. dried basil

1 t. dried oregano

1 t. dried thyme

2 bay leaves

2 c. cavatappi (or, for the kids, elbow macaroni)

¼ c. heavy cream

In a large pot, heat oil over medium heat. Add shallots, celery, and mushrooms, and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add beef and season with salt and pepper. Cook until no longer pink. Drain off excess fat, if needed.

 Stir in consommé, water, diced tomatoes, tomato sauce, sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.

 Bring to a boil, reduce to a simmer and let cook 10 minutes. Stir in pasta and continue simmering until pasta is tender, about 10 minutes more. Stir in heavy cream. Adjust seasoning to taste, and enjoy.

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Buttery Garlic Mushroom & Rice with Spinach

 

I love a sexy side dish, don’t you? One that is quick, easy to put together, good enough for company, absolutely delicious, and good for you as well. This recipe is adapted from one that I found online; the original did not have spinach in it. I think the spinach is a nice addition, not just because it adds a touch of color to the combination of rice and mushrooms, but also because it’s good for you. Consider adding any vegetable of your choice if you don’t have spinach on hand, or even if you do. This is a side dish that is good enough to serve as a main.

Buttery Garlic Mushroom & Rice with Spinach

Inspired by South Your Mouth

 12 oz. fresh mushrooms, sliced

3 T. Melissa's minced garlic

1 c. Basmati rice

½ t. freshly ground black pepper

1 T. fresh thyme or ½ t. dried thyme

2 10-oz. cans beef consommé

1 large handful fresh baby spinach

 Sauté mushrooms in butter in a large skillet* over high heat for 5 minutes or until golden brown. Add garlic, rice, pepper, and thyme, reduce heat to medium then continue cooking and stirring for 5 minutes.

 Add mushrooms along with the beef consommé; bring to a boil. Add spinach. Reduce heat to low, cover, and cook for 20 minutes or until rice is tender. Adjust the heat accordingly to maintain a gentle simmer.

When ready to serve, fluff with a fork then garnish with chopped fresh chives if desired.

 *I have been using this Smart Skillet for the past month and LOVE it!

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Italian Noodle Bake

 

There are days when I’m not particularly interested in cooking, so I figure that if I’m going to put forth the effort, I’m going to cook for the masses. By masses I mean that I’m going to make enough to provide me with not only the day’s meal, but tomorrow’s as well, in addition to having leftovers to freeze for the winter. This is a good one. It also goes together in about 30 minutes if you are wise with your time. Get your water boiling while you brown your ground beef, and while the beef is simmering, beat together your soft cheeses. It’s good with a side salad, and a crusty roll. Hearty and satisfying for the men in your life, the kids will love it, and you will love the ease.Italian Noodle Bake

1 lb. ground chuck

1/8 t. Montreal Steak Seasoning

1 t. garlic salt

¼ t. Italian seasoning

1 24-oz. jar pasta sauce, any flavor

1 large Melissa’s shallot, chopped

½ c. sliced black olives

1 12-oz. pkg. medium egg noodles, prepared according to pkg. directions

1 8-oz. container sour cream

1 8-oz. container ricotta

3 oz. cream cheese, room temperature

1 16-oz. pkg. shredded mozzarella

  Preheat oven to 350°F. Spray a 9×13 inch casserole dish with PAM; set aside.

Brown ground chuck; add garlic salt and Italian seasoning. Drain meat, return to pan. Stir in spaghetti sauce, shallot, and olives, and simmer 10 minutes.

In a medium bowl combine sour cream, cream cheese, onion, and black olives; mix well.

In prepared baking dish, arrange half of the noodles, followed by the meat mixture, followed by the sour cream mixture, and finally by the remaining noodles. Top with cheese and bake 25 minutes.

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