Uncategorized

Salisbury Steak with Caramelized Onion Gravy

I didn’t grow up on a lot of boxed processed foods so I never had the Salisbury steak frozen dinners. My husband on the other hand grew up on them and loves Salisbury steak. He was excited when I found this recipe because. I on the other hand wasn’t too sure. I have heard from other people how bad Salisbury steak is but I can only assume after trying this recipe they were referring to the frozen dinners. 

This recipe is delicious the gravy alone is ridiculously good. I think I could just eat the gravy over mashed potatoes… Who needs the meat? I am in love with this recipe and can’t wait to make it again. It’s a bit time consuming and probably not something I would make during the week, but it sure makes a beautiful Sunday dinner.


Ingredients:

Onion Gravy
  • 2 large red onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 3 cups low-sodium beef broth
  • 1/2 cup dry red wine (optional)
  • 1 tablespoon tomato paste
  • 1 teaspoon cider vinegar
  • Salt and pepper

Meat Patties
  • 1 pound lean ground beef
  • 1/2 cup cooked white rice
  • 1 egg yolk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove minced garlic
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons chopped parsley
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil

Directions:

  1. To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. 
  2. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. 
  3. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. 
  4. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
  5. To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. 
  6. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. 
  7. Sear patties about 3 minutes per side, or until a brown crust forms. 
  8. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();Print Friendly and PDF
Check Out Our Online Recipe Book: www.CafeChatterbox.com

Uncategorized

Pan Fried Pineapple



This is so simple, but so good. By pan frying the pineapple it really brings out the sweetness in the pineapple. I love pineapple and love experimenting with it. One of my favorite things to do is to grill it. I thought this time it might be nice to try something a little different and pan fry it to see if it would bring out the same sweetness that grilling it does. 

I was right. It worked like a charm. The sugar in the pineapple will start to caramelize when it’s heated up and the caramelizing brings out a whole new flavor in the pineapple! Delicious!

Ingredients:
  • 1 pineapple

Directions:

  1. Cut the top and the bottom off the pineapple then remove the outer skin of the pineapple and remove the core. 
  2. Once the pineapple is cleaned up cut it into chunks. 
  3. Set the pineapple to the side and heat up a nonstick skillet on medium high. 
  4. Once the pan is heated add the pineapple to the pan. Don’t overload the pan just put in enough to cover the bottom and work in batches. 
  5. Once the pineapple has a nice brown caramelized look remove from the pan and repeat.  
  6. Serve as a side dish or over ice cream.

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();Print Friendly and PDF
Check Out Our Online Recipe Book: www.CafeChatterbox.com

Uncategorized

Seasoned Red Potatoes



One of the first thing I but in my basket at the farmers market is red potatoes. The smaller the better. Unfortunately the last time I was there I couldn’t find the tiny ones but these were great too. My Dad would always preach the tiny ones. No bigger than a quarter in diameter he would say. No idea why, but that was his thing. We would have them at least once a week. For me this is always something I love to have because it reminds me of him. 

This is a very good recipe full of delicious flavor. I really enjoyed them. Honestly I could have eaten the entire bunch myself, but I think everyone else would have been jealous!

Ingredients:
  • 12 to 14 small red potatoes
  • 1/4 cup olive oil
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper

Directions:
  1. Peel a strip from around each potato. 
  2. Place potatoes in an ungreased 3-qt. baking dish. In a small bowl, combine the oil, butter and seasonings; drizzle over potatoes.

Original Recipe Source

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();Print Friendly and PDF
Check Out Our Online Recipe Book: www.CafeChatterbox.com

Uncategorized

Southwest BBQ Chicken


Wow is this recipe excellent! It reminds me of something I would order at Logan’s Roadhouse years ago. It’s actually still on their menu. This is very very similar if you are a fan of theirs. This recipe does take a bit of work but it’s well worth it. 

After an Easter Sunday disaster and a big change of plans I ended up making this for dinner. It was fantastic everyone loved it, and actually raved about it. If you are entertaining and you are looking to make a really good impression on your guest this recipe is the one.

Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1/4 c. barbeque sauce 
  • 1/4 c. real bacon bits
  • 1 c. pepper jack cheese, shredded
  • 1 14 oz. can Rotel tomatoes, drained 
  • sliced green onions
  • pepper
Directions:
1.      Preheat oven to 400 degrees. 
2.     Pound out chicken breasts to flatten. 
3.     Season with pepper. 
4.     Grill chicken until no long pink and place on baking sheet covered with foil. 
5.     Top each chicken breast with one tablespoon barbeque sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. 
6.     Place in oven and bake until cheese is melted (about 5 minutes).

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();Print Friendly and PDF
Check Out Our Online Recipe Book: www.CafeChatterbox.com

Uncategorized

Steakhouse Mushrooms

My husband loves mushrooms so I make them as often as possible because they are very low in calorie and they go a long way. I am always looking for new and different recipes to make. A lot of times I come up with my own recipe ideas and this is one of them. I buy mushrooms in cans that are 6 pounds each. Yes we eat a lot of mushrooms. He loves steak and really loves steakhouse mushrooms. 

Although I don’t have a copy of anyone’s steakhouse mushrooms I decided to make something similar and I must say they turned out very good. They are just the right amount of spicy and tangy and they are so 


Ingredients:
  • 2 garlic cloves, minced
  • 1 pound fresh baby bella mushrooms sliced
  • ½ onion diced
  • 1/4 cup red wine ( I normally only have white on hand so I use that)
  • 1 tablespoon Lea and Perrins Worcestershire sauce
  • 1 cups beef broth

Directions:

  1. In a sauce pan add diced onion and sauté until the onion starts browning then add the garlic until it becomes fragrant about one minute. 
  2. Next add the broth, wine, and Worcestershire sauce then bring to a boil add mushrooms and reduce the heat. 
  3. Cook until the liquids reduce down to half.

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();Print Friendly and PDF
Check Out Our Online Recipe Book: www.CafeChatterbox.com

Uncategorized

Beef Sauteed Asparagus



I love asparagus and make as many recipe with it as possible. Right now it’s very inexpensive so I am using it as much as possible. It’s great for you and taste great too.

This recipe is delicious. It gives the asparagus an incredible flavor. As the asparagus is cooking it infuses with the beef broth which tastes great.


Ingredients:

  • 1 pound asparagus
  • 2 cups beef broth
Directions:
  1. Wash and trim the bottoms of the asparagus stalks Cut each stalk into one inch pieces the woody bottoms should be discarded.  
  2. Add two cups of beef broth to a skillet and bring to a boil. Reduce heat to medium and add asparagus and steam until asparagus is tender. 
  3. Most of the liquid should have evaporated if not discard liquid.

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();Print Friendly and PDF
Check Out Our Online Recipe Book: www.CafeChatterbox.com

Uncategorized

Creole Okra

I grew up with a Cajun father so eating Creole food was a way of life. We still eat a ton of Creole and Cajun food in our home. One of my favorite recipes is Creole Okra. I love okra to begin with so that helps. This is a great combination of ingredients that produce a wonderfully flavored veggies dish full of veggies and flavor and very low in calories.


One of the many great things about this recipe is you can adjust the heat level by using more of less Tony Chachere Cajun Seasoning or by changing the degree of heat in the can of Rotel you choose.

Ingredients:
  • 16 ounce bag frozen (un-breaded) okra
  • 2 cloves garlic minced
  • 1 large onion diced
  • ½ teaspoon Tony Chachere Cajun Seasoning
  • Mild Rotel Tomatoes 1 can drained
  • 14 ounce can diced tomatoes (un-drained)
  • Salt as desired

Directions:

  1. To a medium size pot add one diced onion and sauté until the onion starts to get a nice brown color. You can add margarine to the pot to help the onion brown, or you can use a few tablespoons of water to get the same affect without the calories. 
  2. Next add the garlic and allow to cook until it becomes fragrant about another minute. Now add the remaining ingredients, tomatoes, Tony’s and the okra. 
  3. Cook until okra is tender add salt if necessary.

Print Friendly and PDF
Check Out Our Online Recipe Book: www.CafeChatterbox.com