GREEN CHILE BEEF CALDILLO ~ BLOG 366.194

I saw this recipe on facebook and it looked oh so good!!! I just had to try it and am extremely pleased by the results.

GREEN CHILE BEEF CALDILLO

This thick, spicy, and flavorful dish becomes the MOST satisfying soup or stew you’ve ever had.

3 tablespoons avocado oil
1 1/2 – 2 pounds beef stew meat, cut into 1-inch cubes
FRESH ground sea salt and pepper, to taste
1 LARGE onion, chopped
3 cloves garlic, minced
1 pound tomatillos, husked and chopped
3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped
1 jalapeño, seeded and finely chopped (optional for extra heat)
4 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
FRESH cilantro, chopped for garnish
Lime wedges, for serving (optional)

  • Heat oil in a large pot over medium-high heat.
  • Season the beef with salt and pepper.
  • Add the beef to the pot in batches, browning on all sides.
  • Transfer the browned beef to a plate.
  • Add the onion to same pan, cooking 3-5 minutes until softened.
  • Add the garlic, cooking for an additional minute until fragrant.
  • Stir in the chopped tomatillos, green chiles, and jalapeño (if using), cooking 5-7 minutes until the tomatillos start to break down.
  • Return the browned beef to the pot. SEE NOTE
  • Add the beef broth, ground cumin, and dried oregano, bringing the mixture to a boil, then reduce the heat to low.
  • Simmer, partially covered for 1 1/2 to 2 hours, or until the beef is very tender.
  • Taste and adjust the seasoning to taste with additional salt and pepper if needed.
  • Ladle into bowls.
  • Garnish with fresh cilantro and serve with lime wedges and warm tortillas on the side.

NOTE: At this point I usually use the slow cooker for 4-6 hours.

BEEF FILET BITES IN BALSAMIC SAUCE ~ BLOG 366.193

This recipe is inspired by Olive Garden’s Beef Filets in Balsamic Sauce. You can serve it with pasta, mashed potatoes or a baked potato and salad to have the perfect date night or company meal.

BEEF FILET BITES IN BALSAMIC SAUCE

4 tablespoons avocado oil
4 tablespoons butter
1 medium Vidalia onion, sliced thin
1/2 SMALL red pepper, diced small

FRESH ground sea salt and black pepper, to taste
1/2 cup dry white wine
1/2 cup Marsala wine
1/2 cup beef broth
2 tablespoons QUALITY balsamic vinegar
2 pounds beef tenderloins, cut into bite sized pieces
1/4 cup WONDRA
FRESH rosemary sprigs
FRESH chopped parsley

  • Heat oil and butter in large skillet over medium high heat.
  • Dredge beef pieces in seasoned flour, shake off excess.
  • Add beef pieces to pan and sear 3-5 minutes. Remove beef and keep warm.
  • Add onion slices, season with salt and pepper and cook 10 minutes or until caramelized.
  • Add wines, broth and vinegar, bringing to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes or until reduced by half.
  • Add beef back in and heat through.
  • Garnish and serve immediately.

The History of SALISBURY STEAK and my favorite recipe for it ~ BLOG 366.191

There is nothing quite as satisfying as a plate of classic home cooked scratch made Salisbury Steak, with the favorite stick-to-your-ribs side dishes like glazed carrots, and mashed potatoes with thick beef gravy poured on top – a throwback to TV dinners, but oh so much better, on the table quickly and completely family friendly. 

Salisbury steak originates in the United States and is made from a blend of ground beef and ground pork with onions and seasonings and is considered a version of Hamburg steak.

The Interesting History Behind Satisfying Salisbury Steak as per MIAMI BEEF

“A Close Cousin to the Hamburger – Like the name implies, we have Hamburg Germany to thank for the popularization of the hamburger patty. In the late 19th century, sailors from German brought the delicious meal to the Port of New York, where the minced beef was smoked, lightly salted and then served along with onions and breadcrumbs as a quick hearty meal. In 1873, historians say that you could buy a plate of Hamburg steak with all the toppings for about 11 cents.

Today, some people wince at the idea of having a hamburger for breakfast, but the truth is that in the late 1800’s it was the protein of choice to start your day. In fact, it was such a popular health food, that hospitals even served it to patients raw or slightly cooked, with a raw egg. Which doesn’t sound appetizing compared to our contemporary tastes, but it was a vitamin and protein rich meal at a time when proteins were both expensive to purchase, as well as difficult and time consuming to cook.

Why Is It Called ‘Salisbury Steak’ and Who Is It Named After? Did you know that Salisbury Steak got its start as a famous food in America, when it was used as stand-by high-protein meals for soldiers during the American Civil War? It makes sense, when you think about it, because of the nutritional content of the meat and the fast preparation time. Not to mention that for American soldiers fighting through cold weather, it was a taste of home and comfort food during some pretty difficult conditions.

A physician named Dr. James Henry Salisbury was an early dietician and studied gastrointestinal health, digestion and nutrition in the mid 1800s. One of the most serious threats to American soldiers during the Civil War was wasting, due to malnutrition, and symptoms of chronic diarrhea. Dr. Salisbury was convinced that while other types of food like soup and bread, and some fruits and vegetables were provided to the soldiers, it was really protein (and specifically beef) that they needed to stay healthy.

The challenge was cooking and preparing meat for the troops, as well as the increased costs of providing high-protein meals for them. Toward the middle and end of the American Civil War, soldiers were looting communities in search of food, given the shortage of funds to supply the advancing soldiers (on both sides).
Soldiers were traditionally provided with ‘soldier biscuits’ which were dried, and which contained some fortified vegetable and fruits, but the high yeast content and the low protein content of the biscuits began to create disease. Wounded soldiers that were nutritionally famished, didn’t heal quickly to return to active duty, and the Northern and Southern American armies were forced to start addressing the nutrition they provided to their troops (or lose the war).

During the American Civil War, Dr. Salisbury tested his theory by providing “chopped beef” which was a little easier to digest for soldiers than root vegetables and other protein sources. After the war, he wrote a book called “The Relation of Alimentation and Disease” which could be one of the first real diet trending publications, that helped people understand the link between health and a balanced diet, which included animal proteins rich in B vitamins.

Dr. James Henry Salisbury was also one of the first physicians to indicate that animal fats were necessary for metabolic health; something that contemporary nutritionists have embraced again, after a long-time social moratorium on animal fats.

American Quality Standards for Salisbury Steak – Salisbury steak as a product, can be a mix of different proteins. Per the United States Department of Agriculture standards, Salisbury steak must have a minimum meat content of 65%, and up to 25% of that can be derived from pork. If the pork meat is de-fatted, the limit is 12% pork meat in the constitution of the Salisbury steak. No more than 30% of the Salisbury steak can be fat.

Extenders or fillers can be used in Salisbury steak, which also help to reduce the cooking time in this fast-preparation protein, however meat by-products are not permitted. Extenders may include bread crumbs, flour or oat flakes, but the limit for approved fillers is not to exceed 12% of the product volume. Soy proteins may be added but are limited to 6.8% or less by finished product volume.

The rest is a proprietary blend that depends on the processor, and that is where much of the flavor is unique and innovated to specification for commercial clients. Special seasonings, and the addition of fresh vegetables such as onion, mushrooms or sweet peppers may be added, along with binding ingredients such as eggs, cream, buttermilk, water, vinegar or brine.

To be labeled as Salisbury steak, the product must be completely cooked. It may not be called “hamburger patties” if it contains a blend of animal proteins and fats. So, while you may think a Salisbury steak is just a burger with gravy on it, there is a distinctly different recipe and food standards behind it. Most of the standards mentioned apply only to Salisbury steak produced in USDA Inspected meat processing facilities; other products may not carry the USDA inspection label. Salisbury steak must be pre-cooked prior to being frozen, or the product label must state “Patties for Salisbury Steak”.

Add Salisbury Steak to Your Menu – The classic flavors of tender beef, or a blend of pork and beef is rich and satisfying. When combined with the American favorite side-dish of mashed potatoes and gravy? You have the perfect comfort food, and Salisbury steak fits on just about any scratch or fast-casual menu. It is also popular for pubs and bars, as an economical lunch special.”

SALISBURY STEAK

STEAKS
1 pound lean ground beef
1/4 cup panko breadcrumbs
LARGE egg , beaten
2 teaspoons ketchup
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
1 tablespoon avocado oil

  • In a large bowl, combine all the ingredients for the steaks except the oil until combined, but do not overwork.
  • Shape the mixture into equal oval patties, about 3/4-inch thick.
  • In a large nonstick skillet, warm the oil over medium+ heat; add the steaks and cook 2-3 minutes per side until you have a nice golden crust.
  • Transfer to a plate.

GRAVY
2 tablespoons unsalted butter
2 tablespoons WONDRA flour
1 1/2 cups beef stock
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
6 ounces sliced cremini mushrooms
FRESH ground sea salt and pepper, to taste

  • Reduce the heat to medium in the skillet.
  • Add the butter to the drippings.
  • Whisk in flour until combined and lump free.

  • Reduce heat to medium-low and add in the beef stock, whisking well.
  • Add in the ketchup, Worcestershire, onion powder, whisking to combine.

  • Add in the mushrooms, simmering for 4-5 minutes to thicken.
  • Season with salt and pepper, to taste.

  • Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through.
  • Serve steaks with mashed potatoes and mushroom gravy drizzled on top.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 28 of 2024 ~ BLOG 366.190

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

THOUGHT FOR THE DAY

WEEKEND RECAP

Friday, Saturday and Sunday were the last American Cribbage Congress events for 2024 in our little town. My girlfriend, Annette and I have been doing these for over a year now and really enjoy the challenge of feeding these wonderful people for 3 days! BUT, 4:30 AM came earlier and earlier each day leaving me REALLY, REALLY exhausted by last night! And it was not easy to get to sleep on the 4th with my neighbor shooting off illegal fireworks under my bedroom window so I began that first early morning at a deficit for the weekend. But, it’s a new week!

THE WEATHER OUTSIDE

We hit triple digits on the 4th and they are supposed to last a couple more days and then drop down into the 90’s for the rest of the week. Even as warm as it has been I have NO complaints as it is still cooling down quite a bit at night and is relatively low humidity.

ON MY MIND

I’m going to be having a bit of surgery in a couple weeks that will limit what I can do, lift and such for a few weeks so am making lists trying to get ahead for whoever will be doing my work at the Eagles. Between you and me I’m hoping someone wants to take it over permanently.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple of loads of laundry to do and a bit of ironing too.
  • GROCERIES & ERRANDS We got back from our vacation in time for me start the Cribbage tournament so there was no time to do our shopping. I do have a pedicure on Thursday and will do my grocery shopping then while I’m in town. In the meantime we will eat from the pantry and freezer.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I need to sort through a few things and get my next project organized.
  • RECIPE RESEARCH & MENU PLANNING I need to sit down and get organized to make a new meal plan for the rest of July and August.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • NETFLIX Last night we watched REBEL MOON and then realized it has a sequel 😀
  • AMAZON PRIME We just finished re-watching EUREKA and need to find another show to binge watch in the hot summer months.
  • CABLE I have a few cooking shows to watch and some Christmas in July movies too.

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

7/8 MONDAY
7/9 TUESDAY
7/10 WEDNESDAY
7/11 THURSDAY
7/12 FRIDAY
7/13 SATURDAY
7/14 SUNDAY
DINNER
 MANDARIN PORK & BAKED CARROTS
 TACO ROLLS & SALAD
PORK CHOPS, APPLE STUFFING & SALAD
LEMON CHICKEN with SWEET & SOUR GREEN BEANS
 OOT for an appointment so will find a FUN place to eat 😀
 CORN/YOYO clean out refrigerator night or you’re on your own
APRICOT SALSA CHICKEN & ARTICHOKE CAKES
DESSERT
 
 
BLUEBERRY LIME CHEESECAKE
 

FAVORITE PHOTOS FROM THE CAMERA

I didn’t get many pictures edited this week yet, but did get a couple from the 4th done. We went and watched the parade in a small neighboring town that we see every year. Our neighbor and their youngest grandson Griffin squirming before the festivities began. They shot off the fire department water truck at the end for the kids to run in.

Our friends and neighbors across the street had their grand kids visiting and we did an early family friendly fireworks show.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

I couldn’t decide if this was a tip or a funny! 🙂

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

PINEAPPLE TERIYAKI CHICKEN MEATBALLS ~ BLOG 366.187

PINEAPPLE TERIYAKI CHICKEN MEATBALLS – 15-20 MEATBALLS

MEATBALLS
1 pound ground chicken
1/2-3/4 cup panko breadcrumbs
1 small can crushed pineapple – 1/4 cup crushed pineapple drained (reserve the juice)
3 tablespoons WHOLE milk
2 tablespoon Bragg’s liquid aminos
2 tablespoons sliced green onions
2 garlic cloves, minced
1 teaspoon FRESH ginger
¼ teaspoon pepper

  • Heat oven to 425°.
  • Spray a 9×13 baking dish with cooking spray. 

  • In large mixing bowl combine all the meatball ingredients and mix together well.
  • 
Form into meatballs, about the size of a golf ball, and place in the baking dish.
  • 
Cook 20 minutes or until meatballs are fully cooked through.
  • Temperature inside the meatball needs to be at 165°.

SAUCE
1/2 cup Bragg’s liquid aminos
1/3 cup water
1/4 cup brown sugar
1/4 cup reserved pineapple juice
2 garlic cloves, minced
½ teaspoon FRESH ginger
1 tablespoon cornstarch
1 tablespoon water


  • Combine liquid aminos, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet.
  • Whisk together over medium heat until sugar has dissolved.
  • Whisk together the cornstarch and water, add to the teriyaki sauce.
  • Let the sauce simmer 5 minutes or so until it has thickened. 

  • Add the cooked meatballs into the sauce turning so all meatballs are coated.
  • Let simmer for a few minutes and then serve over rice or rice noodles.

 

CHOCOLATE CHERRY DOODLES ~ BLOG 366.186

DO YOU LIKE SNICKERDOODLES? HOW ABOUT CHERRY PIE?  CHOCOLATE?  Who doesn’t like all of those?  We had a difference of opinion on dessert the other day.  I was craving snickerdoodles, but they did seem a bit plain.  Hubby was craving cherry pie and my uncle says you can’t call it dessert unless it involves chocolate. These are perfect for a 4th of July celebration.
So I set about making what will now be known as CHOCOLATE CHERRY DOODLES!  They were supposed to be muffins, but they rise so much they make a much more fun trifle type dessert.
1 1/2 + 1/4 + 1/2 cups sugar
1/2 cup + 2 tablespoons butter, softened
1/2 cup Crisco
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 can Cherry Comstock pie filling
1 ounce unsweetened Baker’s chocolate
  • Heat oven to 375ºF. 
  • Spray DEEP muffin tin with PURE.
  • Cream together 1 1/2 cups sugar, 1/2 cup softened butter, shortening and eggs in large bowl. 
  • Stir in flour, cream of tartar, baking soda and salt until well blended, use your hands when necessary. 
  • Shape dough into 1 1/4-inch balls. 
  • Mix together 1/4 cup sugar and the cinnamon. 
  • Roll into 12 balls and then roll in cinnamon-sugar mixture. 
  • Place one in each slot and slightly flatten.
  • Divide cherry pie filling among the slots evenly.
  • Bake for 20-25 minutes.
  • While baking the cookie dough melt 2 tablespoons butter in a small saucepan.
  • Add the chocolate and blend well.
  • Whisk in sugar until well dissolved.
  • When you remove muffin tin from oven, let cool 5 minutes.
  • Spoon a dollop of chocolate over each muffin slot.
  • Cool 15 minutes.
  • Spoon out 2 slots per bowl and ENJOY

Originally posted in 2009, but recently revisited and bringing it forward to the here and now.

MISSISSIPPI MUD POTATOES ~ BLOG 366.184

This dish full of golden potatoes, sharp cheddar cheese and crisp bacon is baked to a perfect blending making it a decadent and hearty side dish full of creamy texture, rich flavors and a bit of crunch that you’ll find in every good southern cooks recipe box. I’d wager it is prepared by at least one cook for every church supper and/or holiday meal. These are the PERFECT comfort food! The key to these delectable potatoes is baking them LOW & SLOW so the flavors meld together!

Research on how the recipe originally acquired its name shows very little on the original version – its exact origins are unclear and as muddy as the name, but appears to have been named for the earthy flavors and the “muddy” mixture of ingredients. It does embody the spirit of Southern cooking with its generous use of local staples like potatoes and bacon, making them that staple in Southern kitchens and beyond.

MISSISSIPPI MUD POTATOES
6 cups potatoes, peeled and diced
1 cup shredded cheddar cheese
3/4 cup DUKES mayonnaise
FRESH ground sea salt and black pepper, to taste
1 cup cooked and crumbled bacon
3 cloves garlic, FINELY minced
1/2 cup FINELY chopped green onions

  • Preheat your oven to 325°.
  • Grease a 9×13 baking dish.
  • Mix together the diced potatoes, cheese, bacon, garlic and onion.
  • In a larger bowl whisk the FRESH ground sea salt and black pepper into the mayonnaise.
  • Fold the potato mixture into the mayonnaise mixture until everything is evenly coated.
  • Spread into prepared baking dish.
  • Bake for 1 1/2 hours, or until the potatoes are tender and the top is golden brown.
  • Serve hot!