Salisbury Steak with Onions

 Fourth of July has passed.  Everyone is probably over the hotdog, hamburger scene for at least a week, and now what?  I decided to share a recipe today that is pretty easy and I find that the ingredients are ones we usually have in our pantries. I found this recipe in a magazine called Cuisine at Home, great recipes and tips.  However, this one seemed to need a little more flavor so I did add several ingredients.  

Serves 4

Ingredients:

1 lb. ground beef

1/4 C. fresh minced parsley

2 T. scallions, minced

1 t. kosher salt

1/2 t. pepper

2 T. flour

1 T. olive oil

2 C. yellow or white onions, sliced

1 t. sugar

1 T. minced garlic

1 T. tomato paste

2 C. beef broth

1/4 C. red wine

1 T. Better than Bouillon Beef flavor

1 T. cornstarch (mixed in 3-4 T. of the hot gravy) before adding to skillet

1/2 t. salt and pepper

1/2 t. dried thyme

1/2 t. Herbs de Provence

Directions:

Combine ground beef, parsley, scallion, salt and pepper. Once combined form into 4 patties.

Place 2 T. flour in a dish and dredge patties on both sides. Heat oil in large skillet and cook patties 3 minutes per side. Remove from skillet and place on a plate. Set aside. 

Add sliced onions and sugar to the skillet. Sauté 5 minutes. Stir in garlic and tomato paste until well mixed. Sprinkle with 1 T. of flour and cook 2 minutes. Stir in broth, wine and beef bouillon, then add salt, pepper, thyme and Herb de Provence. Return meat to the skillet and simmer 30 minutes uncovered on low heat. 

Take cornstarch in a small glass bowl or measuring cup and stir in a few tablespoons of hot gravy. Once mixed add to the skillet for a little extra thickening.

Serve with mashed potatoes as this sauce is so great on the potatoes as well as the steaks.

Tips: If you don't want to freeze or throw out  1/2 can of tomato paste, remember to pick up the paste in a tube.  Just squeeze out the amount you need and keep in the refrigerator.

Since this is meant to be a quick and easy recipe, making homemade mash potatoes sometimes isn't possible. I use the instant potatoes and find them really good especially when you're covering them in a sauce.

As with all the recipes I share, please be creative and experiment by adding ingredients you feel will enhance the flavor.

Also share a recipe every chance you get!

Italian Sausage Ragu'

I am Italian, well 1/2 anyway, and I love the wonderful tastes and smells of everything Italian.I look for and try as many new Italian recipes as I can, and the best part of all is adding different ingredients that I like and truly making the recipe my own. This recipe is fairly simple, features fresh ingredients and ends up being a "one skillet" dinner although you will use one other pot.

Ingredients:

1 lb. penne or bowtie pasta

1 lb. bulk Italian sausage or links with casing removed

1 1/2 C. red or yellow bell pepper, large dice

1 C. yellow onion, diced

4 t. tomato paste

4 t. minced garlic

1 C. white wine

2 - 14oz. cans diced tomatoes with juice

2 t. sugar

1 1/2 t. red pepper flakes (or more if you like it spicy)

1/4 C. chopped fresh parsley

salt and pepper to taste

grated parmesan cheese to finish/serve

Directions:

Brown sausage in a large high sided skillet breaking into small pieces as it browns.

Drain sausage in a colander but leave about 1 T. of fat in pan. Saute' your bell pepper and onion for about 8 minutes stirring often. Stir in tomato paste and garlic. Continue to cook and stir for 5 more minutes. Deglaze pan by adding the white wine and stir to loosen any bits off pan. Increase your heat to medium-high and cook until liquid has thickened. Add canned tomatoes with juice, cooked sausage, sugar, pepper flakes, salt and pepper. Simmer on low for 20 minutes.  Taste occasionally and add salt, pepper or pepper flakes as needed.

In a large pot with a splash of olive oil and some salt, boil water for pasta. Cook 10-15 minutes then drain, but do not rinse. Add to the skillet. Add 1/2 of the parsley and stir to combine. Heat on low for another 10-15 minutes. Serve with more fresh parsley and grated parmesan cheese.

Serves 8

Tips:  Rather than wasting a small can of tomato paste when you need a few teaspoons, purchase your tomato paste in a tube. It is so easy to squirt the amount you need into the spoon and stir into your recipe.

If you like more heat use 1/2 hot Italian sausage and 1/2 mild.

I hope you enjoy this wonderful recipe.The leftovers warm up in the microwave perfectly and it is just as delicious as the first time you served it. Again, I would love for you to share a recipe every chance you get, and this one is great to share! Who doesn't love Italian food!!

Wonderful Coconut Shrimp

For several years every time my husband and I would travel to Kauai, Hawaii, we would search for restaurants that served good coconut shrimp. There is just something about being in Hawaii and having coconut shrimp as well as all the other local fresh fish. Such a treat. 

After a trip we took in 2010, I challenged myself to find a recipe that was easy and delicious so that we could enjoy coconut shrimp at home. 

I found several and took a few things from each one and came up with this super easy coconut shrimp recipe with a homemade dipping sauce.

Ingredients:

• 20-24 fresh ex-large or jumbo shrimp, peeled and deveined, tail on
• 2 egg whites, beaten
• 1/2 C. flour
• 1 T. cornstarch
• 1 1/2 C. shredded coconut (sweetened, in baking section of store)
• 1 1/2 C. panko bread crumbs, smashed to a fine consistency
• oil for frying, coconut oil, canola oil or your preferred oil

Directions:

Once you have cleaned your shrimp and rinsed in cold water, lay on a paper towel and pat dry.

Using 3 separate bowls beat egg whites in one, mix coconut and bread crumbs in another, and flour and cornstarch in the third.

Line a medium cookie sheet with parchment paper and have it near you when you begin the breading step.

Starting with flour, coat shrimp. Dunk in the egg whites and turn over until all sides are moistened. Now press into the coconut panko mixture and turn and press until coated. Place on parchment lined cookie sheet.

Place in refrigerator for 30 minutes to set the coating.

Using a high sided frying pan or a small dutch oven heat oil to 350 degrees. I test my oil by dropping some extra breading into the oil, if it sizzles its ready.

Drop 3-5 shrimp into hot oil. They will need about 3 minutes per side, depending on size of shrimp. You will see the shrimp turn slightly peach in color and coating should be a deep golden brown. Do not crowd your pan. Do in batches. Remove from pan to a paper towel lined plate.

TIPS:

Have all other components of your meal cooked and ready to serve before you fry the shrimp.

Dipping sauce:

Using a microwave safe bowl or measuring cup, place 1 cup orange marmalade, 2 T. dijon mustard,

4-6 splashes of Tabasco sauce, mix well and heat.  Mix again to incorporate all the flavors into the jam.

Taste at this point to decide if more heat is needed and add accordingly. You can make sauce ahead of time and refrigerate until ready to serve shrimp.

This recipe is great for a main course or as a very filling appetizer.

I serve coconut shrimp with cilantro lime rice and a salad or coleslaw.

Another great, pre-made sauce is a sweet chili pepper sauce. I find these everywhere and love the one at Trader Joes.

If you enjoy this recipe as much as we do, please make it for someone special in your life and then share the recipe!! Do that every chance you get - Carm