Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
.jpg)
.jpg "Salisbury Meatballs & Gravy")
Just because you are a small family or only one or two people, that doesn't mean that you have to give up your old favorites! I have found that most of the time it is quite easy to cut our old favorite recipes in half to make a much smaller amount.
This Salisbury Meatballs & Gravy recipe is one that I cut down from an old family recipe. My children used to love it when I made them these for supper. Of course I used to have to double it back then!
.jpg "Salisbury Meatballs & Gravy")
I had five children, three of them boys and we all know boys (especially teens) have hollow legs. I am sure there were times I had to triple the recipe.
My home and arms are empty now. There is only one of me and I am having to cut everything back. I like to cook and I like to eat and so I am in the process of halving some of my old favorites to please myself.
.jpg "Salisbury Meatballs & Gravy")
This delicious recipe will feed two people. If you are singleton like myself, it will make you a decent meal for one night and then give you another single serving sized meal to freeze. Win/win!
And this really is a winning combination. Tender, juicy meat balls in a beautiful onion gravy, just right for serving with a nice fluffy pile of mash or rice, or even noodles. Pick your own favorite winning combination!
Plus (Bonus!) they are quick and easy to make as well!
.jpg "Salisbury Meatballs & Gravy")
WHAT YOU NEED TO MAKE SALISBURY MEATBALLS & GRAVY
Plain wholesome every day ingredients. Nothing special required!
For the meatballs:
- 1 pound extra lean beef mince (ground beef)
- 1 heaped dessertspoons of dried bread crumbs (about 1/8 cup)
- 1/2 TBS tomato ketchup
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- oil for frying (If you want to save calories and fat, you can bake in a hot *220*C/425*F/ gas mark 7 for about 10 minutes until browned. Just shape the meatballs and place on a baking tray which you've sprayed with some low fat cooking spray.)
For the gravy:
- 2 TBS butter
- 1 medium cooking onion, peeled, cut in half and then thinly sliced into half moons
- 1/4 tsp garlic powder (not salt)
- 2 cups hot beef stock
- 2 TBS plain flour (all purpose)
- 1 TBS tomato ketchup
- 1 TBS BBQ Sauce
- black pepper and salt to taste
.jpg "Salisbury Meatballs & Gravy")
True confession here. I left the gravy the full size as my old recipe. I like lots of gravy, and I am betting you do too!
I buy my ground beef at the Goucher's farm market, just down the road a few miles. It is organic and it is fresh, fresh, fresh. Its also very lean.
I have always found that buying cheap fatty beef is a false economy as most of what you are paying for gets poured away in fat.
.jpg "Salisbury Meatballs & Gravy")
You can either fry or bake the meatballs. I usually bake them to cut back on fat myself. Baking them in a hot oven gives excellent results.
My gravy has a few extra ingredients that you probably don't find in most Salisbury meatball recipes, in the main being a bit of ketchup and some BBQ sauce. That is the way my family always enjoyed them.
You can leave them out if you wish! There's not a lot of either one, just a bit to give the gravy a certain je ne sais quois!
.jpg "Salisbury Meatballs & Gravy")
HOW TO MAKE SALISBURY MEATBALLS & GRAVY
Nothing could be simpler.
Mix all of the meatball ingredients together to combine well. Shape into 1 inch balls.
Heat a bit of olive oil in a large skillet over medium high heat. Add the balls and brown them on all sides. Alternately they may be baked in the oven. This is what I usually do. (See above in the ingredients list.)
Melt the butter in a saucepan. Add the onions. Cook, stirring frequently, over low heat until the onions are softened and translucent.
Season with the garlic power and salt and pepper. Whisk in the flour. Cook for one minute. Add the beef stock slowly, whisking constantly, until the sauce begins to bubble and thicken.
Whisk in the ketchup and BBQ sauce. Drop in the meatballs. Simmer for about 15 minutes, until the gravy has thickened nicely and the balls are cooked through and tender.
Serve hot with mashed potatoes or rice.
.jpg "Salisbury Meatballs & Gravy")
Tender meatballs in a flavor filled onion gravy . . . served with creamy mash. Nobody's complaining! Everybody's happy!
All you need is a couple of vegetables or a salad on the side and dinner is served!!
Salisbury Meatballs & Gravy (small batch)
Yield: 2
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is a delicious stove top entrée that is a real pleaser. Tender, delicious meatballs in a fabulous gravy. Mashed potatoes go very well.
Ingredients
For the meatballs:
- 1 pound extra lean beef mince (ground beef)
- 1 heaped dessertspoons of dried bread crumbs (about 1/8 cup)
- 1/2 TBS tomato ketchup
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- oil for frying (If you want to save calories and fat, you can bake in a hot *220*C/425*F/ gas mark 7 for about 10 minutes until browned. Just shape the meatballs and place on a baking tray which you've sprayed with some low fat cooking spray.)
For the gravy:
- 2 TBS butter
- 1 medium cooking onion, peeled, cut in half and then thinly sliced into half moons
- 1/4 tsp garlic powder (not salt)
- 2 cups hot beef stock
- 2 TBS plain flour (all purpose)
- 1 TBS tomato ketchup
- 1 TBS BBQ Sauce
- black pepper and salt to taste
Instructions
- Mix all of the meatball ingredients together to combine well. Shape into 1 inch balls.
- Heat a bit of olive oil in a large skillet over medium high heat. Add the balls and brown them on all sides. Alternately they may be baked in the oven. This is what I usually do. (See above in the ingredients list.)
- Melt the butter in a saucepan. Add the onions. Cook, stirring frequently, over low heat until the onions are softened and translucent.
- Season with the garlic power and salt and pepper. Whisk in the flour. Cook for one minute. Add the beef stock slowly, whisking constantly, until the sauce begins to bubble and thicken.
- Whisk in the ketchup and BBQ sauce. Drop in the meatballs. Simmer for about 15 minutes, until the gravy has thickened nicely and the balls are cooked through and tender.
- Serve hot with mashed potatoes or rice.
Thank you so much for visiting! Do come again!
Follow my blog with Bloglovin
One thing which I have made a practice of over the years has been popping something into the crock pot early Sunday morning so that I have a delicious meal to come home to. It makes perfect sense and means I always have something tasty waiting for me upon my return!
It doesn't take a lot of effort really. I usually pick something which is quick and easy to throw together.
The other day I had picked up a small pot roast, about 2 1/2 pounds, at the grocery store for a really good price. I had plans to crock pot it on Sunday.
This week, however, I didn't want to make a Classic Pot Roast, as good as that is. Come Sunday morning I was craving something different!
I love Oriental flavors and had been noticing a lot of recipes recently for Mongolian Beef. They all looked good and sounded delicious.
I have never had Mongolian Beef, true confession. But in looking at it, the dish looks very similar to teriyaki I adore the flavors of teriyaki. Soy, ginger, garlic, brown sugar, rice wine vinegar . . .
.JPG "Crock Pot Mongolian Beef")
I had seen a recipe for a crock pot Mongolian Beef which used strips of flank steak. This looked very good as well. However, as most of you know, I can be rather lazy from time to time.
Plus I didn't have flank steak. Also on Sunday morning I did not have the time to be slicing beef into strips.
I thought to myself why could I not use these same flavors and make a pot roast of sorts? A Mongolian Beef pot Roast as it were. Why not indeed!
And then I thought, at the end I could shred it like you would my Mississippi Pot Roast. This sounded like a very tasty idea and so that is exactly what I did, with excellent results I might add!
.JPG "Crock Pot Mongolian Beef")
WHAT YOU NEED TO MAKE CROCK POT MONGOLIAN BEEF
Simple, simple, simple . . .
- 2 1/2 pound beef braising roast
- 1 tsp fresh ginger, minced
- 2 TBS garlic, minced
- 1 cup (240ml) low sodium soy sauce
- 1 cup (240ml) water
- 1/3 cup (56g) soft light brown sugar
- 1 TBS rice wine vinegar
- 1/4 tsp crushed chili flakes (optional)
- thinly sliced green onion to serve
Now I know that rice wine vinegar is not a traditional ingredient used in Mongolian Beef, but I do love it. I added a tiny bit to help to counteract some of the sweetness from the brown sugar.
I did wonder at using a full cup of soy sauce. It seemed like a lot, but then I just threw caution to the wind and went with it. I did use a low sodium sauce.
If you don't have fresh ginger or garlic, you can use powdered. Not the SALT ones. Just unadulterated powders. There is already enough salt in the soy sauce.
I used 1 1/2 tsp garlic powder and 1 tsp ginger powder because I did not have any fresh.
I was tempted to use a brown sugar substitute but then went with real brown sugar. I think this was the wisest choice to make. I also added some crushed chilies. Not a lot because I don't like really hot spicy food.
HOW TO MAKE CROCK POT MONGOLIAN BEEF
Nothing could be easier. Really.
Mix the soy sauce, water, brown sugar, ginger, garlic, rice wine vinegar and chili flakes together in the slow cooker. Add the beef roast, turning it to coat it.
Cook on low for 7 to 8 hours, until very tender. Alternately you can cook on high for about 3 1/2 to 4 hours. I prefer the longer slower cook time.
It is done when the meat will shred easily with two forks. Shred with two forks and mix into the pan juices.
If you think the pan juices are too thin you can thicken them with a corn starch slurry. (3 TBS corn starch, 2 TBS water. Stir into the juices and cook on high for 15 minutes or so until thickened.)
I didn't bother as I thought it was perfect just as it was. Scatter the top with the spring onion and serve.
This is excellent served with steamed basmati or jasmine rice, or even regular long grain rice for that matter. That is how I enjoyed it, with some steamed broccoli on the side.
I think it would also be very good as a type of Oriental Beef Dip served in the bun with some of the pot juices as a dip.
.JPG "Crock Pot Mongolian Beef")
This was incredibly delicious. Just a tiny bit spicy, with beautiful oriental flavors. Not too sweet either or too salty.
I am looking forward to the leftovers. I think some of them would be excellent in fried rice!! Mongolian Beef Fried Rice. Now doesn't that sound tasty?? I think so!!
Crock Pot Mongolian Beef
Yield: 4 with leftovers
Prep time: 5 MinCook time: 8 HourTotal time: 8 H & 5 M
Tender, tasty and totally hands off! What more could you ask for? Delicious served with some steamed rice and a vegetable on the side. The leftovers make great fried rice!
Ingredients
- 2 1/2 pound beef braising roast
- 1 tsp fresh ginger, minced
- 2 TBS garlic, minced
- 1 cup (240ml) low sodium soy sauce
- 1 cup (240ml) water
- 1/3 cup (56g) soft light brown sugar
- 1 TBS rice wine vinegar
- 1/4 tsp crushed chili flakes (optional)
- thinly sliced green onion to serve
Instructions
- Mix the soy sauce, water, brown sugar, ginger, garlic, rice wine vinegar and chili flakes together in the slow cooker.
- Add the beef roast, turning it to coat it.
- Cook on low for 7 to 8 hours, until very tender. Alternately you can cook on high for about 3 1/2 to 4 hours. I prefer the longer slower cook time.
- It is done when the meat will shred easily with two forks.
- Shred with two forks and mix into the pan juices. If you think the pan juices are too thin you can thicken them with a corn starch slurry. (3 TBS corn starch, 2 TBS water. Stir into the juices and cook on high for 15 minutes or so until thickened.) I didn't bother as I thought it was perfect just as it was.
- Scatter the top with the spring onion and serve.
Thanks for visiting. Do come again!
I am a person who hates waste. I always try to use up everything that I can, all my leftovers, etc. I think I get that from my mother.
Its a good habit to get into, especially when you consider how much food is thrown away each day in the world, and how many people are starving in the world. Throwing anything away seems like a great sin to me!
I had my family over for dinner on Tuesday evening. I roasted a pork Porchetta that I had gotten at the grocery store around Christmas time and frozen for a future time such as this. It was a President's Choice brand.
I have never had Porchetta before so I cannot attest to its authenticity, but I can tell you that it was quite delicious! We all really enjoyed it. I served it with some mashed potatoes, carrots, and cauliflower I had roasted in the meat juices.
Altogether very good.
.JPG "Toasty Leftover Porchetta Sandwich")
I ended up with one nicely sized piece of the roast leftover. I thought about making a hash of it, but the more I thought about it I thought to myself, I bet that would make a great sandwich!
And so that is what I did, I made a Toasty Leftover Porchetta Sandwich! I enjoyed it on a toasted brioche bun, spread with a homemade basil garlic mayo, along with a quantity of sautéed peppers, onion and fennel, and some melted cheese.
.JPG "Toasty Leftover Porchetta Sandwich")
So what is Porchetta? I will tell you what it says on Wikipedia. They are the authority on most things!
Porchetta (Italian pronunciation: [porˈketta]) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and, in some traditions, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted or roasted traditionally over wood for at least eight hours, though many versions of porchetta do not involve liver or fennel.
Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale ("traditional agricultural-food product"), one of a list of traditional Italian foods held to have cultural relevance.
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
.JPG "Toasty Leftover Porchetta Sandwich")
Mine did not have any liver or fennel in it, but instead a nice mix of herbs and spices. There was a lovely cap of fat covering the whole roast.
The flavors were fabulous and I knew the leftovers would make a great sandwich. I had some fennel in the refrigerator and so I added it to the vegetables. Call that a lucky co-incidence!
.JPG "Toasty Leftover Porchetta Sandwich")
WHAT YOU NEED TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Simple, simple, simple.
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
.JPG "Toasty Leftover Porchetta Sandwich")
You could probably use any cut of leftover roast pork for this tasty sandwich. Pork chops, pork tenderloin, etc. If you are using anything but a porchetta, I would add some spices to the pork when reheating it, such as garlic, a bit of ground fennel seed, perhaps some crushed chilies, black pepper, thyme, etc.
Gourmet Garden Basil can be found in your fresh produce aisle at the grocery store. It comes in a tube and is a paste of fresh basil in some olive oil. Its very nice.
If you don't have that, I would just mix the mayonnaise with a bit of basil pesto.
.JPG "Toasty Leftover Porchetta Sandwich")
HOW TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Nothing could be simpler really. Its just a matter of toasting a bun, sautéing some vegetables and reheating the meat for the most part.
Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften. Add the slice of porchetta to the skillet.
Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
.JPG "Toasty Leftover Porchetta Sandwich")
Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything. Enjoy!
.JPG "Toasty Leftover Porchetta Sandwich")
This was a really, REALLY delicious sandwich! The pork was perfectly reheated the way I did it, so that the fat was crisp on the edges and yet still melted in the mouth.
It went really well with the basil mayonnaise and that tasty mix of lightly caramelized vegetables.
Here are some other hot sandwiches created using leftovers that you might enjoy:
RUSTIC ITALIAN BAKED SANDWICHES - These Rustic Italian Baked Sandwiches are real favourites! Lots of meat and cheese, etc.
ULTIMATE MEATLOAF SANDWICH - Slices of leftover meat loaf served on a toasted baguette with lettuce, cheese and crispy onion rings.
BBQ CHICKEN SANDWICH - A delicious BBQ Chicken filling topped with creamy coleslaw served on a toasty bun
Toasty Leftover Porchetta Sandwich
Yield: 1
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Something delicious to do with your leftover Porchetta roast. You could also use leftover pork tenderloin, or even a pounded pork chop in this. Its delicious! Amounts are given for one sandwich, multiply to make more.
Ingredients
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
Instructions
- Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
- Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften.
- Add the slice of porchetta to the skillet. Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
- Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
- Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything.
- Enjoy!
Thanks so much for visiting. Do come again!
Subscribe to:
Posts (Atom)
Social Icons