Salisbury Steak

Did you eat TV dinners as a kid? On occasion, we did. One of my favorite TV dinners was the Salisbury steak meal. So, the other day I figured I would make Salisbury steak for the family. I could have made some TV dinners but I elected to make the meal from scratch. I figured it would be better for us. My daughter requested some creamed spinach which I thought was the perfect side dish. My husband loved the Salisbury Steak. He told me it was one of his favorite meals I have made. He didn't care for the creamed spinach even if the kids and I did. If you are feeling you would like a retro meal, then this is a great meal to make.

Salisbury Steak
1 lb. of ground beef
1/2 tsp ground black pepper
1 tsp salt
1/2 tsp garlic powder
1 tsp Worcestershire Sauce
1 egg
1/4 cup dry bread crumbs
2 Tbsp butter
1 large onion, sliced
8 oz. white mushrooms
2 Tbsp flour
2 cups chicken broth

Directions:

1. In a large bowl, combine the ground beef, black pepper, salt, garlic powder, Worcestershire sauce, bread crumbs, and one egg. Mix until incorporated.
2. Divide the mixture into 4 equal sections. Shape into patties.
3. Heat a large skillet over medium heat.
4. Melt the butter and cook the meat patties on each side for 4 minutes. 
5. Flip the patties and cook for another 4 minutes. Remove from the skillet and set aside on a plate. Cover.
6. Add the onion into the skillet. 
7. Reduce the heat to medium low. Cook the onions for 20 minutes. 
8. Add the mushrooms and saute for 5 minutes. 
9. Sprinkle the flour over the onions and mushrooms. Saute for 2 minutes.
10. Add 1 cup of the chicken broth. Stir well. Raise the heat to medium.
11. Add the meat patties into the skillet. 
12. Add one more cup of the chicken broth to the pan. 
13. Reduce the heat to a simmer. Cover and allow the meat to cook for 15 minutes.
14. Serve the patties with spoonfuls of the onion, mushrooms, and gravy over the patties.  

Recipe adapted from Taste of Southern. 
 
One year ago.............................I made Pineapple Syrup.
Two years ago..........................I made Pie Filling.
Three years ago........................I made Pineapple Kolaches.

Did you already know.........................
-Salisbury steak is named after Dr. Salisbury. 
-During the Civil War, Dr. Salisbury tested his food theories on ailing soldiers.
-Dr. Salisbury recommended a diet of hamburgers three times a week.

Fudge Brownies

I love brownies! I want my brownies to be more fudgy and gooey than cakey. I figured if I want something cakey than I would just make chocolate cupcakes. These brownies are really good. My husband agrees with my assessment that these are some good brownies. I always elect not to add espresso to my ingredients since I appreciate my children sleeping at night. If they don't sleep, then I don't sleep. If I don't sleep, then no one gets any dessert the next day. It is better to skip the espresso.

Fudge Brownies 
3 large eggs
1 1/4 cups dark cocoa powder
1 tsp salt
1 tsp baking powder
1 Tbsp vanilla extract
1 cup unsatled butter
2 1/4 cups sugar
1 1/2 cups all purpose flour
2 cups mini chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Lightly grease a 9x13 baking pan with nonstick baking spray. Set aside.
3. In a large bowl, add the eggs, cocoa powder, salt, baking powder, and vanilla. Mix until well incorporated.  Set aside.
4. In a small saucepan, melt the butter over low heat.
5. Add the sugar and stir until the sugar is dissolved. 
6. Add the butter mixture to the egg mixture. Stir until smooth.
7. Add the flour and chocolate chips. Stir until smooth. 
8. Evenly spread the batter into the prepared baking pan.
9. Bake the brownies for 30 minutes or until a toothpick inserted in the middle has no raw batter with moist crumbs.

Recipe adapted from King Arthur.

One year ago.............................I made Peanut Butter Pie.
Two years ago...........................I made Snickerdoodle Cookies.
Three years ago.........................I made Victoria Sandwich Cake.

Did you already know.........................
-Coffee is the seconded traded commodity after oil.
-Espresso is made in a specific preparation of the coffee bean. 
-In Italian, espresso means pressed out. 

Chicken Bastilla

Of all the Moroccan foods I've tried, this recipe is my favorite. I will admit I really was surprised. I thought the combination sounded crazy. Chicken with cinnamon, scrambled egg mixture, almonds and all topped with powdered sugar? It couldn't possibly be good, right? Not only did I love it, my whole family loved it. My son said it is one of his all time favorite foods. There are a lot of steps to this recipe and it does take awhile to make but it really is worth it. I recommend going to the link listed below the recipe to the source since Cooking with Alia has a video. Watch the video before making this recipe. Oh, it is so good!

Moroccan Chicken Bastilla
Chicken filling:
2 Tbsp vegetable oil
2 large onions, finely chopped
1 cup parsley, finely chopped
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground turmeric
pinch of saffron
1 tsp salt
1/4 tsp pepper
2 lbs. chicken breast
2 cups chicken broth

Egg filling:
6 large eggs

Almond filling:
10 oz. blanch almonds
4 oz. powdered sugar
2 Tbsp water
1/4 tsp ground cinnamon
vegetable oil for frying

Dough ingredients:
1 package of phyllo dough
8 Tbsp butter, melted
1 egg yolk

Directions:

1. In a large pot, heat the oil over high heat.
2. Add the onions, parsley, ginger, cinnamon, turmeric, saffron, salt, and pepper. Mix well.
3. Add the chicken breast and mix. Cover the pan and cook for 10 minutes.
4. Add the chicken broth and allow the mixture to cook.
5. Cover and allow the chicken to cook for 20 minutes. 
6. Remove the chicken from the mixture. Place the chicken onto a plate and allow to cool. 
7. Once cooled, shred the chicken into small pieces. Set aside.
8. Lower the heat to low.
9. Add the 6 eggs to the mixture in the pot. Mix well. 
10. Allow the mixture to cook 10 minutes. Stir often. Once the liquid has evaporated, remove from the pot and place in a bowl to cool. Set aside.
11. In a large skillet, add oil. Heat over medium heat.
12. Add the almonds and fry until golden brown. 
13. Remove the excess oil from the almonds. 
14. Add one Tbsp of the almond oil to the shredded chicken. Mix well. Set aside. 
15. Into a food processor, add the almonds, powdered sugar, cinnamon, and water. Pulse until the almonds are crushed. Set aside.
16. Brush a deep pie pan with melted butter. 
17. Carefully, fold 3 pieces of phylllo dough into half. Place onto the bottom of the pie pan. Brush with melted butter.
18. Hold another 3 pieces of phyllo dough in half. Place the folded piece on the side of the pan with 1/3 of the length draped over the edge of the pan. The phyllo dough should be overlapping the bottom layer. Brush with the melted butter. 
19. Continue to drape the sides of the pan with the halved phyllo dough. Brush with the melted butter.
20. Spread the egg mixture into the middle of the pan.
21. Cover the egg mixture with two layers of the phyllo dough. Brush with melted butter. 
22. Add the shredded chicken into the middle of the pan. Cover with two layers of the phyllo dough. Brush with the melted butter.
23. Add the almond mixture into the middle of the pan. Cover with two layers of the phyllo dough. Brush with the melted butter. 
24. Carefully, fold the draped phyllo dough over the almond mixture. Brush with melted butter. 
25. Any remaining phyllo dough should be draped over the top of the dish. Tuck any sides inside the pan. Brush with melted butter. 
26. Brush the top of the phyllo dough with the egg yolk.  
27. Preheat oven to 350 degrees F. 
28. Bake the 20 to 30 minute or until golden brown.
29. Remove from oven and decorate the top of the bastilla with sifted powdered sugar and cinnamon.
30. Serve immediately.

Recipe adapted by Cooking with Alia.

One year ago...............................I made Blueberry Muffins.
Two years ago.............................I made Berry Tea.
Three years ago...........................I made Steak and Ale Pie.

Did you already know..............................
-The Arabs introduced Moroccans to meat infused with spices and wrapped in a pastry.
-Chicken Bastilla is a traditional Moroccan chicken pie.
-Chicken Bastilla was initial made with fledgling pigeons.

Moroccan cookie butter

I have not tried cookie butter. I've seen many posts about how wonderful cookie butter taste. I know it is rich and decadence. I am going to have buy some and compare it with this recipe. Since this cookie butter is served with dates, I figured I would just serve it in the dates. This way I could more likely get the kids to eat dates. The kids liked this recipe but they told me they would rather have cookies than cookie butter.

Taknetta (Moroccan cookie butter)
1 cup vegetable oil
1 2/3 cup all purpose flour
2/3 cup sugar
1/4 cup roasted sesame seeds
1/2 cup almonds, roasted and chopped
prunes

Directions:

1. In a large pot, heat the oil over low heat. 
2. Add the flour and mix well. 
3. Cook the flour and continue to stir for 30 minutes.
4. Add the sugar and continue to stir for another 15 minutes.
5. Once the mixture become thick like a paste, remove from the heat.
6. Stir in the sesame seeds and the almonds.
7. Pour the mixture onto a plate. 
8. Allow to cool before serving or stuffing the prunes.

Recipe adapted from Cooking with Alia. 

One year ago..................................I made Nutella Chocolate Zucchini Bread.
Two years ago...............................I made Double Roasted Chicken.
Three years ago.............................I made Peacharine Cream Cheese Tart.

Did you already know..............
-Sesame seeds are mentioned on ancient Egyptian scrolls.
-Sesame seeds come in off white, brown, and black.
-One of the oldest recorded seasonings is the sesame seed.

Moroccan Zaalouk

Recently, I was having some computer issues which hopefully have been resolved. I have been making a lot of dishes which I've already blogged like: berry cobbler, creamed spinach, and snickerdoodle cookies. I have been trying some new recipes too. Yes, I have a few more Moroccan recipes. As my oldest daughter said to me, "You really do like Moroccan food, huh." Don't worry this week will be the last of the Moroccan foods for awhile. I'm moving onto making some Japanese food in a couple of weeks. Back to my Moroccan food expedition, I made some zaalouk which is a tomato and eggplant dip. I really liked this recipe. My children liked it. My husband hesitantly tried it and he even liked it. He will tell you that you can't even taste the eggplant. If you are going onto your own Moroccan food expedition, you should make this recipe. I will say this is my second favorite Moroccan recipe. My favorite recipe I will be posting later.

Zaalouk (Eggplant and Tomato dip)
1 large eggplant
4 large ripe tomato (chopped and seeded)
3 clove of garlic, minced
1/3 cup fresh parsley, chopped
1 Tbsp smoked paprika
2 tsp cumin
2 tsp salt
pinch of cayenne pepper
1/4 cup olive oil
1/3 cup water
1 small wedge of lemon

Directions:

1. Preheat oven to 450 degrees F. 
2. Line a baking sheet with parchment paper.
3. Cut the eggplant in half. Place the eggplant onto the parchment paper.
4. Roast the eggplant for 30 minutes.
5. Remove the eggplant from the skin.
6. Add the eggplant to the chopped tomatoes and mash.
7. In a medium pan, heat the eggplant, tomato, olive oil, garlic, paprika, cumin, salt, and cayenne.
8. Heat the mixture for 10 minutes while stirring and mashing the mixture. 
9. Squeeze the eggplant with a slice of the lemon.
10. Continue to stir and mash for another 5 minutes. 
11. Remove from the heat and serve either hot or cold.
12. Serve with some Moroccan bread. 

Recipe adapted from About.com

Two years ago.......................I made Italian Omelet.
Three years ago.....................I made English pancakes. 

Did you already know.................
-Eggplant is actually a fruit.
-Eggplants are related to tomatoes.
-Another name for eggplant is aubergine.

Alfredo

My daughter requested Fettuccine Alfredo. If I'm going to make something so rich, well I think a vegetable should be added. Since the broccoli is covered with alfredo, my husband willingly even ate his vegetables. With this meal, I like to serve a salad. I think it must balance out the meal. Is this dish delicious? Yes! Does it taste like the alfredo served at my daughter's favorite restaurant? I didn't think so but it didn't matter. It was a great meal for a special occasion.

Alfredo
1/2 cup unsalted butter
2 shallots, minced
2 cups heavy cream
1/8 tsp white pepper
pinch of salt
1/2 cup Parmesan cheese, grated

Directions:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the shallot and saute.
3. Add the heavy cream, pepper, and salt. Stir.
4. Once the mixture reaches a simmer, stir in the Parmesan cheese. 
5. Allow the mixture to simmer for 10 minutes or until the mixture reaches desired consistence.

Serve with pasta, breadsticks, etc. 
Recipe adapted from Top Secret Recipes.

One year ago........................................I made Tri-berry Pancakes.
Two years ago......................................I made Chocolate Cupcakes.
Three years ago....................................I made Raspberry Cream Cheese Scones.

Did you already know............................
-In 1908, Alfredo di Lelio created a dish for his postpartum wife.
-In 1914, Alfredo added his alfredo pasta dish to his restaurant menu in Italy.
-In 1928, Douglas Fairbanks with his newlywed Mary Pickford (popular Hollywood actors of the silent screen) enjoyed the dish so well they requested the recipe and other Hollywood elites dined at his restaurant.

Peanut Butter Whirl Cookies

These cookies were suppose to be pinwheels. These cookies were suppose to have a nice swirl throughout. Well, these cookies aren't those pinwheel cookies. These cookies decided they wanted to be different. They didn't want to roll. They wanted to spread. Since these cookies taste great, we allowed them to do what they wanted. My husband told me these are his favorite cookies. Yes, favorite cookie. My daughter loved them!

Peanut Butter Swirl Cookies
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup peanut butter chips

Directions:

1. In a large bowl, cream the butter, peanut butter, and sugar until fluffy.
2. Add the egg, milk, and vanilla. Combine until incorporated.
3. In a small bowl, combine the flour, baking soda, and salt. 
4. Slowly, add the flour mixture to the butter mixture. Combine until incorporated.
5. Cover the dough and refrigerate for an hour. 
6. Roll out the dough onto a lightly floured surface.
7. In the microwave, melt the peanut butter chips. Stir until smooth.
8. Allow the melted chips to cool slightly.
9. Spread the melted chips over the rolled out dough.
10. Tightly roll the dough from one end into the other end. 
11. Wrap the dough in plastic wrap and refrigerate an hour. 
12. Unwrap and cut the dough into 1/4 inch slices or form the dough into golf ball size balls. Flatten the balls slightly and make a criss cross mark on top with a fork.
13. Preheat oven to 350 degrees F.
14. Bake the cookies for 10 minutes or until golden brown.
15. Remove from oven and allow to cool onto a wire rack.

Recipe adapted from Taste of Home Five Star Desserts magazine. 
 
Two years ago........................I made Cherry Muffins.
Three years ago......................I made Blueberry Pie Bars.

Did you already know...............
-In England and Australia, cookies are called biscuits.
-In Spanish, cookies are called galleta.
-In Italian, cookies are called biscotto.

Breadsticks

I'm sorry I've been gone. I headed to Mississippi and back. It was very nice to see my family. I have been spoiled by my Aunt E did the cooking. Boy, she can cook. After a trip, the last thing I want to do is eat out. So when we arrive home, I asked the family what I should make. My family elected pasta. So, what goes better with pasta? Breadsticks! Yum! These breadsticks are so good.

Breadsticks
1 1/2 cups water (110 degrees)
1 packet (1/4 oz.) active dry yeast
1 Tbsp sugar
3 1/2 cups all purpose flour
2 Tbsp salted butter, melted and cooled slightly

Butter topping:
1/2 cups unsalted butter
2 tsp garlic powder
1 tsp salt

Directions:

1. Line a baking sheet with parchment paper. 
2. In a large bowl, combine the water with the yeast and sugar. Allow to proof for 10 minutes.
3. Add the flour and butter to the yeast mixture. Mix until incorporated.
4. Knead the dough until the dough is smooth.
5. Divide the evenly and roll the dough into long strips. 
6. Cover the dough and allow to rise for 45 minutes.
7. Preheat oven to 400 degrees F.
8. Bake the breadsticks for 6 minutes.
9. While the breadsticks are cooking, combine the butter,  garlic powder, and salt.
10. Remove the breadsticks from the oven and brush with the butter topping.
11. Return the breadsticks to the oven and allow to bake for another 5 minutes or until the breadsticks are throughly cooked.
12. Remove from the oven and brush with the butter topping again.

Recipe adapted from Chef in Training.

One year ago..................................I made Summer Minestrone.
Two years ago.................................I made Kohlrobi Spring Rolls.
Three years ago...............................I made Blueberry Coffee Cake.

Did you already know..........................
-The Indian word Mississippi means great river in Ojibwa. 
-In 1817, Mississippi became the 20th state of the United States of America.
-In 1954, Oprah Winfrey was born in Mississippi.

Berry Cobbler

Since 4th of July is approaching fast, I decided to make a red, white, and blue berry cobbler. I placed the blueberry filling on one side. The other side had a raspberry and strawberry filling. I really liked both sides but my husband preferred the raspberry and strawberry filling better. Next time I make this recipe, I will mix all the berries together. This cobbler is really good and easy to make. I really should make more cobblers. They make me think of my Mom. She spoiled us by making cobblers for us. It would be perfect to bring to a 4th of July celebration!

Mixed Berry Cobbler
Filling:
1/4 cup sugar
1 1/2 Tbsp flour
7 cups blueberries, strawberries, and raspberries

Dough:
1 1/3 cup all purpose flour
1/2 cup sugar plus more for sprinkling
1 1/2 tsp baking powder
1/2 tsp salt
5 Tbsp chilled, unsalted butter
1/2 cup chilled milk

Directions:

1. Preheat oven to 400 degrees. 
2. Spray the 2 quart baking dish with nonstick baking spray

For Filling:

1. In a large bowl, combine the berries.
2. Fold in the sugar and flour with the berries. Set aside.

For Dough:

1. In a medium bowl, combine the flour, sugar, baking powder, and salt.
2. Add the butter and mix until coarse meal forms.
3. Stir in the milk. Combine until incorporated. 
4. Add the berries into the prepared baking dish.
5. Spoon on the dough evenly over the berries.
6. Sprinkle the top of the dough with a little sugar. 
7. Bake the cobbler for 25 minutes or until the crust is golden brown.
8. Allow to cool for 30 minutes before serving.

Recipe adapted from Epicurious.

One year ago................................................I made Tri-Berry Pancakes.
Two years ago..............................................I made Raspberry Cheesecake Cookies.
Three years ago............................................I made Dulce de Leche Macaroons.

Did you already know.......................................
-Since 1777, Americans have been celebrating the 4th of July as Independence Day.
-In 1870, Congress made 4th of July an official holiday.
-Our 30th President Calvin Coolidge was born on the 4th of July.

PB Pancakes

Yes, I made pancakes again. I made these pancakes with my husband specifically in mind. They are peanut butter pancakes. I had found some peanut powder at the store which I thought would add a nice flavor to the pancakes. Also, some of them had peanut butter chips but the chips tended to make the pan really messy. So, I had to whip it down after each batch. I really thought the kids would be excited about these pancakes but they were hesitant about trying them. Once they tried them, they loved them. To top them, I even microwaved some peanut butter which my husband mixed with maple syrup. He loved them. The kids loved them. These pancakes are definitely for a peanut butter lover.

Peanut Butter Pancakes
2 eggs
3 1/2 cups buttermilk
1 tsp baking soda
3 1/4 cups all purpose flour
1/4 cup peanut powder
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup unsalted butter, melted
1 cup peanut butter chips

Directions:

1. Whisk together the eggs and buttermilk in a large bowl. 
2. Whisk in the baking soda until combined.
3. Add the flour, peanut powder, baking powder, salt, and sugar. Whisk until incorporated.
4. Stir in the melted butter and mix well.
5. Heat a frying pan over medium heat.
6. Add a little oil to the pan and wait about 30 seconds.
7. Pour 1/2 cup of the batter into the frying pan. 
8. Top the pancakes in the pan with some of each peanut butter chips if desired. 
9. When bubbles form on top of the pancake, flip the pancake over.
10. Cook the pancake until the bottom is golden brown.

Recipe adapted from The Pastry Queen cookbook. 

One year ago.........................................I made Paint Splatter Cupcakes.
Two years ago.......................................I made Flag Cookies.
Three years ago.....................................I made Broccoli and Cheese Chicken Bake.

Did you already know..........................
-Peanut powder is just roasted peanuts.
-Peanut powder has 85% less fat than the commercial peanut butter.
-Peanut powder can be added to smoothies and baking ideas.

Southern BBQ Chicken

Do you have plans this weekend? Are you celebrating the Summer Solstice? Are you visiting your Dad? Maybe you want to eat some barbecue chicken with your Dad while celebrating the Summer Solstice? This recipe does need some planning ahead with the marinade. It does make the chicken tender. I cooked the chicken in the oven but it could be grilled. My husband really liked the sauce. The sauce had a little tang to it.

Southern BBQ Chicken
2 Tbsp brown sugar
2 cloves garlic, minced
2 tsp salt
1 tsp pepper
1 Tbsp vegetable oil
1/2 cup onion, grated
3/4 cup ketchup 
2 Tbsp white wine vinegar
2 Tbsp Worcestershire sauce
1/4 tsp cayenne pepper
10 chicken legs

Directions:

1. In a large freezer bag, combine the brown sugar, garlic, salt, pepper, vegetable oil, onion, ketchup, vinegar, Worcestershire sauce, and cayenne pepper. 
2. Add the chicken legs and coat well.
3. Refrigerate the chicken for 12 hours.
4. Preheat oven to 400 degrees F.
5. Spray a baking dish with nonstick baking spray.
6. In a single layer, place the chicken in the baking dish. 
7. Cook the chicken for 1 hour or until the chicken is thoroughly cooked.

Recipe adapted from Allrecipes.

One year ago.....................................I made Steak Stir Fry.
Two years ago...................................I made Radish and Potato Soup.
Three years ago................................I made 4th of July cupcakes.

Did you already know.................
-Summer Solstice begins on June 21st at 12:38 am. 
-In Southern England, Stonehenge is a popular destination to celebrate the Summer Solstice.
-The word solstice means sun stop in Latin.

Macaroni Salad

For us, summer begins when the kids are out of school. In the summer, I always think about making some chilled side dishes like macaroni salad and potato salad. So, I asked my husband if he wanted me to make some macaroni salad. He said it sounded good as long as there were no peas in it. I said I would make sure there was no peas in it. Growing up, I remember peas in our macaroni salad. My husband said his Mom made it with peas. I made the dressing up and had him try it. He liked it very much. My goal was to make a creamy macaroni salad with a mild taste. Why mild? I wanted a nice side dish which wouldn't overpower the rest of the meal. If this dish was the main dish, then I would have made more dressing and added a protein. For a side dish, we thought it was pretty good. My husband even ate the leftovers. When he eats the leftovers, it is always a good sign.

Macaroni Salad
1 1/2 cups uncooked macaroni salad
1 tsp olive oil
1 cup mayonnaise 
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp sugar
1 Tbsp celery seeds
Salt and pepper to taste
1 medium onion, grated
1/4 cup red pepper, finely chopped
1 stalk celery, finely chopped

Directions:

1. In a large pot, cook the pasta according to the box directions until al dente.
2. Drain and run under cold water to cool. Drain well.
3. In a  large bowl, toss with olive oil.
4. In a medium bowl, combine the mayonnaise, mustard, lemon juice, sugar, and celery seed.
5. Season to taste with the salt and pepper.
6. Mix in the grated onion, red pepper, and celery.
7. Toss with the pasta to coat well.
8. Refrigerate for at least one hour before serving.

Recipe created by Jen of Sweet Morris.

One year ago........................................I made Peanut Butter Dipping Sauce.
Two years ago......................................I made Steak Stir Fry.
Three years ago...................................I made Fruit Crostatas.

Did you already know..........................
-In the 1800s, urban children  attended school in the summer with time off during the spring for planting and fall for harvesting.
-In the 1800s, children of immigrants living in the city would attend school for 11 months so the children could learn English in a safe environment. 
-Less than 10% of students will attend summer school.