Tag: original recipe

Salisbury Steak Meatballs

by Pam on July 15, 2014

I saw this recipe on Damn Delicious^[1] and decided to make it for dinner. It was really easy to put together, smelled terrific while it cooked, and tasted great too. I only adapted a little bit by adding some garlic and mushrooms to the sauce. My son gobbled his dinner right up but wasn’t a fan of the mushrooms and onions. My husband and I thought it was a tasty and comforting dish. My daughter, on the other hand, didn’t care for this recipe and slowly ate what she HAD to in order to be finished. Her loss. I served this recipe with Kale Salad with Tomato, Pomegranate Seeds, and Feta and they paired nicely together.

In a large bowl, combine the ground beef, panko, ketchup, mustard, Worcestershire, minced garlic, sea salt, and freshly cracked pepper, to taste. Gently combine the ingredients with your hands until well combined. Roll the mixture into small meatballs, forming about 23-25 meatballs.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a plate.

Cook the noodles in salted water, per instructions.

While the noodles are cooking, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.

Add the remaining oil to the skillet you cooked the meatballs in. Add the onions and mushrooms to the skillet and cook until golden brown and translucent, about 3-4 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Whisk in the remaining 1 1/2 cups beef broth, Worcestershire sauce, and ketchup until well combined, about 1-2 minutes. Bring to a boil then reduce heat and gradually whisk in cornstarch/beef broth mixture and stir until well combined. Add in the meatballs and any juices and cook until meatballs are cooked through and the sauce has thickened, about 3-4 minutes. Season with sea salt and freshly cracked pepper, to taste.

Place the drained egg noodles into a bowl and spoon the meatballs and sauce over the top. Garnish with fresh parsley and serve immediately. Enjoy.

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Salisbury Steak Meatballs

Ingredients:

Meatballs:

1 lb lean ground beef
1/3 cup Italian style panko
2 tbsp ketchup
2 tbsp mustard
1 tbsp Worcestershire sauce
1 clove of garlic, minced
Sea salt and freshly ground black pepper, to taste
2 tbsp vegetable oil, divided

Sauce:

2 cups beef broth, divided
1 tbsp cornstarch
1 sweet yellow onion, thinly sliced
4 oz mushrooms, sliced
2 cloves of garlic, minced
1 tbsp Worcestershire sauce
1 tbsp ketchup
2 tbsp fresh parsley, chopped
8 oz egg noodles, cooked per instructions

Directions:

In a large bowl, combine the ground beef, panko, ketchup, mustard, Worcestershire, minced garlic, sea salt, and freshly cracked pepper, to taste. Gently combine the ingredients with your hands until well combined. Roll the mixture into small meatballs, forming about 23-25 meatballs.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a plate.

Cook the noodles in salted water, per instructions.

While the noodles are cooking, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.

Add the remaining oil to the skillet you cooked the meatballs in. Add the onions and mushrooms to the skillet and cook until golden brown and translucent, about 3-4 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Whisk in the remaining 1 1/2 cups beef broth, Worcestershire sauce, and ketchup until well combined, about 1-2 minutes. Bring to a boil then reduce heat and gradually whisk in cornstarch/beef broth mixture and stir until well combined. Add in the meatballs and any juices and cook until meatballs are cooked through and the sauce has thickened, about 3-4 minutes. Season with sea salt and freshly cracked pepper, to taste.

Place the drained egg noodles into a bowl and spoon the meatballs and sauce over the top. Garnish with fresh parsley and serve immediately. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Damn Delicious

References

^{^} Damn Delicious (damndelicious.net)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Mediterranean Green Beans

by Pam on August 12, 2014

I made a Greek flavored chicken dish last night so I went in search of a recipe to pair with it. I had some freshly picked green beans, shallot, and garlic grown by my friend Currié so I was very excited when I found this recipe on MyRecipe^[1]. The crisp-tender green beans tasted wonderful with the kalamata olive and Dijon vinaigrette. It was a tangy and delicious side dish that paired perfectly with the chicken! We all loved these green beans, especially my son who ate every last bean on his plate. I love that!

Combine the kalamata olives, shallot, minced garlic, olive oil, red wine vinegar, Dijon mustard, and sugar together in a large bowl; whisk until well combined. Let stand 10 minutes.

Cook green beans in boiling salted water for 3 to 4 minutes or until bright and crisp-tender; drain. Plunge beans into a bowl of ice water to stop the cooking process; drain and pat dry. Toss together beans and olive mixture then season with sea salt and freshly cracked pepper, to taste. Serve at room temperature, or cover and chill up to 2 hours.

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Mediterranean Green Beans

Yield: 4

Cook Time: 5 min.

Ingredients:

3 tbsp pitted kalamata olives, chopped
1/2 shallot, sliced
1 clove of garlic, minced
1 1/2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp whole grain Dijon mustard
1/4 teaspoon sugar
1/2 lb green beans, ends trimmed

Directions:

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes

References

^{^} MyRecipe (www.myrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Quick Refrigerator Dill Pickles

by Pam on July 20, 2014

My daughter is a huge lover of dill pickles and of course her favorite kind are nearly 5 dollars a jar! I saw a recipe on A Couple Cooks^[1] that looks so quick and simple I just had to try it. My daughter helped me with these pickles and had a lot of fun together in the kitchen. The hardest part about this recipe was waiting 24 hours to taste them. My daughter absolutely LOVED them and so did the rest of us. We took them camping this weekend and two jars were gone in two days. The longer they sit in the brine the more flavorful them become. They stay crisp and taste so delicious. I will NEVER by another jar of pickles again and I am looking forward to making another batch with my daughter soon.

Wash four mason jars and lids in hot soapy water, rinse and dry.

Cut the ends off the cucumbers then quarter them lengthwise.

Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.

In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture.

In the four clean mason jars, tightly pack the cucumbers evenly into each jar. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

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Quick Refrigerator Dill Pickles

Yield: 4 jars

Total Time: 15 min.

Ingredients:

4 1-pint wide-mouth mason jars with lids
2 lb small cucumbers, ends removed and quartered into spears
8 cloves garlic
4 handfuls fresh dill
2 tbsp coriander seeds
2 tbsp whole peppercorns
4 small chili peppers
2 tbsp sugar
3 tbsp kosher salt
1 1/3 cup white vinegar
2 cup water

Directions:

Wash four mason jars and lids in hot soapy water, rinse and dry.

Cut the ends off the cucumbers then quarter them lengthwise.

Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.

In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture.

In the four clean mason jars, tightly pack the cucumbers evenly into each jar. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Adapted recipe by For the Love of Cooking.net
Original recipe by A Couple Cooks

References

^{^} A Couple Cooks (www.acouplecooks.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)