COOKING THURSDAY ~ STUFFED BURGERS & GRAVY ~ BLOG 365.162C

You know how I like to find old recipe boxes and recreate the recipes? Well, here’s another keeper! It’s simple, hearty and will please the entire family. I have tweaked it ever so slightly to bring it into the 21st century 🙂

STUFFED BURGERS & GRAVY

1 pound of ground beef
1-2 to 2/3 + 1 cup WHOLE milk
FRESH ground tri-color pepper
3 green onions, minced
Prepared stove top stuffing (flavor of choice)
1 10.5-ounce can of creamy condensed soup  (flavor of choice – cheddar cheese, mushroom…)
2 tablespoons of ketchup
1 tablespoon of Worcestershire sauce

  • Preheat oven 350°.
  • Combine ground beef and 1/2 cup in a mixing bowl. If too dry add a bit more milk a little at a time until you have the perfect consistency.
  • Add pepper and onions, mixing well.
  • Divide ground beef mixture into six even pieces and flatten each into a patty.
  • Form stuffing into balls and place in the center of each burger.
  • Mold the ground beef around the stuffing until it resembles a baseball and stuffing is sealed into the center of the burger bundle.
  • Place the burgers in a 9X13-inch baking dish.
  • Whisk together the remaining milk, soup, ketchup and Worcestershire sauce until smooth.
  • Pour the soup mixture over top of the burgers.
  • Bake for 1 ½ to 2 hours. 
  • Serve with mashed potatoes or pasta noodles. 

COOKING THURSDAY ~ MARRY ME CHICKEN DIP ~ BLOG 365.162B

I LOVE to make Marry Me Chicken for guests, but even better is this dip version! Marry Me Chicken Dip is creamy, rich, cheesy, and packed with some serious flavor!! The tender chicken pieces and sun-dried tomatoes give this recipe its OOMPH. It’s the PERFECT, yet an easy to make party appetizer that comes together quickly and disappears fast. Great for EVERY game day or holiday.

MARRY ME CHICKEN DIP

1 ½ cups rotisserie chicken pieces, small chopped
8 ounces cream cheese, softened
1 cup sour cream
1 ½ cups FINELY shredded mozzarella cheese
1 cup FINELY shredded Parmesan cheese
2-3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon onion powder
¼ teaspoon salt
½ cup sun-dried tomatoes in oil, drained well and chopped **see note
1 cup FRESH chopped spinach (optional)
FRESH chopped basil for garnish, optional

  • Preheat the oven to 350°.
  • In a large bowl, mix together the cream cheese and sour cream until smooth using a hand mixer.
  • Add in 1 cup of the Mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, onion powder, and salt, mixing until well combined.
  • Fold in the sun-dried tomatoes, spinach and shredded chicken until evenly combined.
  • Spread mixture into medium baking dish (round or 9×9 inch) or large cast iron skillet and smooth into an even layer.
  • Top with the remaining ½ cup mozzarella.
  • Bake for 25 minutes or until hot and bubbly.
  • Broil for 1 minute, or until the cheese on top is golden brown.
  • Garnish with extra sun-dried tomatoes and FRESH chopped basil before serving.
  • Serve with crackers, toasted bread pieces or tortilla chips.

NOTES:

  • Roasted Red Peppers substitute really well for sun dried tomatoes in a pinch.
  • The dip makes a wonderful sandwich when served on croissants.

COOKING THURSDAY ~ SWISS CHICKEN DIANE aka POOR MAN’S CHICKEN DIANE ~ BLOG 365.162A

Swiss chicken is made with a classic French daughter sauce, Chicken Veloute, made of heavy cream, butter and FRESH lemon juice. It is commonly used with poultry and delicate white meat dishes. I’ve adapted and combined 3 recipes; Swiss Chicken, Stroganoff and Steak Diane to create this “Swiss Chicken Diane” recipe.

SWISS CHICKEN DIANE aka POOR MAN’S CHICKEN DIANE
2 + 2 tablespoons butter
1 tablespoon avocado oil
4 4-6 ounce boneless, skinless chicken breasts
1 shallot, FINELY minced
FRESH ground sea salt and black pepper
4 slices BABY Swiss cheese
1 tablespoon WONDRA
1-2 tablespoons heavy cream or sour cream
8 ounces Beech mushrooms, trimmed
Juice of 1 lemon
1 tablespoon Dijon
4 tablespoons Cream Sherry
1/2-3/4 cup homemade chicken broth
2-3 tablespoons FRESH chopped parsley + more for garnish
Prepared mashed potatoes, pasta or stuffing for serving

  • Heat heavy skillet over medium-high heat.
  • Add 2 tablespoons butter and avocado oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Saute chicken 2-3 minutes per side.
  • Set chicken aside, top with cheese pieces and tent with foil to keep warm.
  • Add shallots, cooking a minute or too.
  • Whisk in WONDRA until smooth.
  • Whisk in lemon juice and Dijon.
  • Add mushrooms and parsley, cooking 3-4 minutes.
  • Add cream sherry and chicken broth, whisking until smooth.
  • Remove from heat and whisk in remaining butter and cream.
  • Return chicken to pan and serve immediately.
  • Serve over prepared mashed potatoes, pasta or stuffing.

HAPPY HOMEMAKER MONDAY ~ MENU & RECIPE LINKS ~ week 23 of 2026 ~ BLOG 365.159

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

MONDAY~THURSDAY  It was a week that began with appointments EVERY day making it for a REALLY busy week. I broke up all the shopping for us, the Eagles and the Offyce, doing a little each day whilw in town. Had to have the roofers back to finish up some spots they missed and clean out the gutters of roofing nails and silt.

FRIDAY & SATURDAY Our town normally does a city wide garage sale the 2nd weekend of June. This year they changed it to the 1st weekend. Changing it made for an even busier time for us as another favorite city 20 miles away does theirs the 1st weekend (their normal weekend) so we had the best of both worlds 🙂 I was able to get a few really cool things for Christmas (yes I said the “C” word)!

The Catholic church participates every year and I always find some cool things there. I found a couple things I wanted in a small tote and when I asked the guy working the area how much, he said the price was for the WHOLE tote!! Boy, I made out on that one as I only wanted 3 items out of it that would have cost me the same amount as buying the whole tote and I’m able to donate back 95% of it for their next sale. 🙂 And I found some card making goodies for my mom too. And hubby picked up a really cool small circular saw that was brand new!!!.

Later each day I also did a serious deep clean on my closet and bedroom. I was able to adhere to my garage sale/antiquing rule. For ever item I bring in, 2 have to go out! I have a tote and a couple bags in the back of my car to drop off later today. I also got ALL the laundry done including ALL the towels and bedding.

SUNDAY I was able to get a serious relax day in! I read off and on and we went to lunch with a friend before I tackled straightening my desk area.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The weather this week is seriously bi-polar. Last night was 39° and the heat actually kicked on this morning for a bit. Today is 60° and raining which is supposed to continue into tomorrow, but by Friday we’re supposed to be 80° and 97° by Sunday!

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING not much to do!
  • GROCERIES & ERRANDS YAY! This week only has 1 appointment tomorrow! I am going to have a Pampered Chef party for a friend and need to stop by and pick up a couple catalogs from my friend while I’m in town. I’m also picking up a friend at the airport Wednesday night which is an hour away in the “BIG” city so I’ll be running errands up there while I’m able.
  • PROJECTS & TRAVELS working on a route for next month’s trip
  • RECIPE RESEARCH & MENU PLANNING I got a new dessert cookbook that I’ve been perusing to make something special
  • DVR/TV Most things have finished for the season, but I still need to catch up 🙂 I stay more current with the cooking competitions otherwise someone usually mentions the winners and the suspense is spoiled for me.
  • THINGS THAT MAKE ME HAPPY clean cabinets… vacuumed floors… windows you can see through without streaks… fresh paint… blossoming flowers… thriving gardens…

READING TIME

I finished book 3 of the Kerry Lonsdale series I was reading and book 4 doesn’t come out until August so I started the SECRET LIBRARIAN by Soraya M Lane.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
6/8 MONDAY
 6/9 TUESDAY
 6/10 WEDNESDAY
 6/11 THURSDAY
6/12 FRIDAY
6/13 SATURDAY
6/14 SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
BAKED PORK CHOPS with DRESSING & GLAZED CARROTS
OLIVE GARDEN (picking up a friend at the airport)
MEATBALL GRINDERS
KUNG FU CHICKEN & FRIED RICE
CHICKEN TORTILLA SOUP
TAPAS for a friend’s birthday party aka OPEN HOUSE
DESSERT
 
PEACH ANGEL FOOD SNACK CAKE
 

FAVORITE PHOTOS FROM THE CAMERA

There are so many fun photos this week. My garden is beginning to thrive and I just love the frilly carrot tops, tomato blossoms and how the calla lilies continue to come back in the middle of my beans no matter how many times I transplant them! Last Friday’s sunset was absolutely amazingly gorgeous! Turkeys were absolutely everywhere this weekend while we were out going to rural garage sales and my African violet is looking wonderful with 8 blossoms beginning to open and stand at attention!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • MARRY ME CHICKEN DIP
  • STUFFED BURGER’S & GRAVY
  • SWISS CHICKEN DIANE aka POOR MAN’S CHICKEN DIANE

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ STEAK PIZZAIOLA ~ BLOG 365.155D

Does anyone remember the episode of Everybody Love Raymond where Marie won’t give Debra the exact ingredients for her steak Pizzaiola? It was pretty funny, but made me realize every good cook has their own favorite ingredients based on their family’s likes and dislikes. Here’s my version.

This hearty, saucy tender steak dish is simmered in a garlicky tomato sauce 😋 creating a meal that’s simple, comforting, and full of bold taste. The flavors deepen as it sits, making leftovers just as delicious—if not better. To reheat gently simmer on the stove. DO NOT MICROWAVE, it will become tough.

Sirloin, ribeye, or strip steak work well because they stay tender and flavorful while simmering in the sauce. Thinner cuts are especially good since they cook quickly and absorb more flavor. BUT, avoid OVER COOKING! A good hot sear first with a gentle simmer in the sauce works best keeping the meat juicy and able to absorb the flavors well.

STEAK PIZZAIOLA
2 pounds sirloin steak
FRESH ground sea salt and black pepper
1/4 cup avocado oil
1 cup peppadew peppers
1 large Vidalia onion, thickly sliced
6-8 garlic cloves, FINELY minced
2 tablespoons QUALITY tomato paste
1/2 cup dry red wine
14.5-ounce can stewed tomatoes
14.5 ounce can tomato sauce
1/8 cup drained sliced pepperoncini
1 tablespoon FRESH oregano leaves
1 pound broccolini, trimmed
1 LARGE lemon, zested and juiced
1/4 cup FRESH grated Parmesan cheese
2 tablespoons chopped FRESH parsley
Prepared pasta
Crusty bread, for dipping

  • Heat a large cast-iron skillet over medium-high heat.
  • Generously season steak all over with FRESH ground salt and black pepper.
  • Add 2 tablespoons avocado oil to the skillet.
  • Add steak, searing 4 minutes per side.
  • Remove to a cutting board and set aside to rest.
  • Add the peppadew peppers, onion and garlic to the skillet.
  • Season with FRESH ground salt and black pepper, cooking 3-4 minutes until onion softens.
  • Add the tomato paste and cook for 30 seconds.
  • Add the wine, stirring and scraping the bottom of the pan to scrape up any flavor bits.
  • Add the stewed tomatoes, tomato sauce, pepperoncini and oregano, bringing to a simmer and cooking for a couple of minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.

 

  • Heat another large skillet over medium-high heat.
  • Add the remaining avocado oil.
  • Add the broccolini. Season to taste and cook, tossing 4-6 minutes, until the broccolini is bright and tender.
  • Stir in the lemon zest and the remaining garlic, cooking 1-2 minutes.
  • Squeeze the lemon juice over the broccolini and sprinkle with 2 tablespoons Parmesan.
  • Slice the steak and arrange it over the sauce in the skillet.
  • Sprinkle with the parsley and the remaining Parmesan.
  • Serve the steak and sauce with the broccolini, a side of pasta and crusty bread.