Saturday, December 27, 2014
Thursday, January 9, 2014
Poor Man's Salisbury Steak with Mushroom Gravy
Now I am all about making the poor man's version of recipes. One because its cheaper and we all like to make great tasting meals that are cheap especially with the price of food. So here is the latest to my poor man's recipes.....
Salisbury Steak with Mushroom Gravy
Salisbury Steak with Mushroom Gravy
1 pound lean ground beef....yep ground meat not cube steaks which can be expensive
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup onions
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup onions
chopped garlic
1 teaspoon steak seasoning (recommended: Montreal) if your on a budget I got the packet of Montreal Steak marinate and used it instead of having to buy a bottle of the seasoning
1 tablespoon oil
2 tablespoons butter
1 teaspoon steak seasoning (recommended: Montreal) if your on a budget I got the packet of Montreal Steak marinate and used it instead of having to buy a bottle of the seasoning
1 tablespoon oil
2 tablespoons butter
1 package sliced fresh mushrooms
1 (1.2-ounce) packet brown gravy mix or mushroom gravy
1 (1.2-ounce) packet brown gravy mix or mushroom gravy
2 cups water
Cooked rice, for serving
Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.
Cooked rice, for serving
Directions
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, and montreal steak seasoning. Mix thoroughly and shape into 4 oval patties. You can also add some garlic salt and seasoning salt too to the mix. And dont forget the pepper.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Add some olive oil and saute the onions and garlic too if you want. Then add mushrooms to the saute for 7 to 8 minutes. Add two cup water and whisk in gravy mix until smooth. Stir in remaining mushroom soup also.
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, and montreal steak seasoning. Mix thoroughly and shape into 4 oval patties. You can also add some garlic salt and seasoning salt too to the mix. And dont forget the pepper.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Add some olive oil and saute the onions and garlic too if you want. Then add mushrooms to the saute for 7 to 8 minutes. Add two cup water and whisk in gravy mix until smooth. Stir in remaining mushroom soup also.
Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.
I found this on the Food Network then revised it to my way of cooking.
Chicken Parmesan Recipe
I made this the other night and it was GREAT !!! Even the left overs were awesome to take for lunches.
4 boneless, skinless chicken breasts, pounded thin....I took a normal chicken breast and cut them in half and then pounded them with my meat tenderizer mallet
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2-4 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly slice...i got the cheap stuff at Walmart
1/4 cup grated Parmesan....cheap stuff at Walmart works
Fresh basil or parsley leaves, for garnish
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2-4 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly slice...i got the cheap stuff at Walmart
1/4 cup grated Parmesan....cheap stuff at Walmart works
Fresh basil or parsley leaves, for garnish
Directions
Preheat oven to 350 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Preheat oven to 350 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Tomato Sauce:
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, chopped finely
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender or mashed with a masher
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 small bunch Italian parsley....i would use half of what you cut up and add to taste
Italian seasoning to your tastes
Basil seasoning to your taste
Salt and freshly ground pepper
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, parsley and bring to a medium temp. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes or less.
I found this recipe on Food Network and then revised it to how I cooked the meal. I recommend NOT having it with pasta because its pretty filling. Maybe a light salad would be nice.
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, chopped finely
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender or mashed with a masher
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 small bunch Italian parsley....i would use half of what you cut up and add to taste
Italian seasoning to your tastes
Basil seasoning to your taste
Salt and freshly ground pepper
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, parsley and bring to a medium temp. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes or less.
I found this recipe on Food Network and then revised it to how I cooked the meal. I recommend NOT having it with pasta because its pretty filling. Maybe a light salad would be nice.
Saturday, November 30, 2013
My Facebook Page
Here is the link to my Facebook page. Sometimes I post other ideas on this page and not here. So check out both !!!
Deer/Elk meat loaf....or other ground meat.
Wow, has it been this long since I worked on my cooking blog? Jeez, what a terrible blogger I am. Well, here I am trying to play catch up with a few things.
In the past I have NOT been a fan of meatloaf. One because most people put onions in it and I can only eat sauteed onions. If onions stay somewhat uncooked in something then it gives me the gut ache from hell and makes me want to puke when I eat whatever it is. I dont know why. They just have to be cooked down. Second I have always thought of meatloaf as meat and bread for some strange reason. Ick.
So I take a package of my deer or elk ground meat and place it in a large bowl.
I add some Worcestershire
cracked pepper
garlic salt
seasoning salt
garlic and herb seasoning
sea salt
onion powder
ground sage
italian season mix spice
one or two eggs depending on how big your package of ground meat is
italian seasoned bread crumbs in the can...finely chopped kind
My secret ingredient is a hand made/canned chili sauce we got from some friends which you want to use one not sweet and not too warm. When that ran out I used some homemade canned salsa. No KETCHUP here.
I hand mix all that together with my hands. Mix in some of the bread crumbs till it absorbs the wetness. I cant say how much cause each time its different depending on how much chili/salsa sauce you use. I then let the meat sit for a bit in the bowl or on a rack before cooking.
AND as always you can experiment with how much spices and so forth you want to use as you make this each time.
I use a roast rack that is in the "V" formation for roasts to cook on. I place my loaf in that so its not cooking in its own juices. Then I sprinkle more bread crumbs on top and some seasoning and garlic salt so it makes crusties on top of your loaf.
I cook my loaf on about 300' to 325' for about 45minutes. Make sure you cut into it to see if its done cooking or not. It usually doesnt take long with elk or deer. Then serve with gravy or having the salsa chili sauce on the side to dip in is good too. Dont serve the salsa cold though :)
In the past I have NOT been a fan of meatloaf. One because most people put onions in it and I can only eat sauteed onions. If onions stay somewhat uncooked in something then it gives me the gut ache from hell and makes me want to puke when I eat whatever it is. I dont know why. They just have to be cooked down. Second I have always thought of meatloaf as meat and bread for some strange reason. Ick.
So I take a package of my deer or elk ground meat and place it in a large bowl.
I add some Worcestershire
cracked pepper
garlic salt
seasoning salt
garlic and herb seasoning
sea salt
onion powder
ground sage
italian season mix spice
one or two eggs depending on how big your package of ground meat is
italian seasoned bread crumbs in the can...finely chopped kind
My secret ingredient is a hand made/canned chili sauce we got from some friends which you want to use one not sweet and not too warm. When that ran out I used some homemade canned salsa. No KETCHUP here.
I hand mix all that together with my hands. Mix in some of the bread crumbs till it absorbs the wetness. I cant say how much cause each time its different depending on how much chili/salsa sauce you use. I then let the meat sit for a bit in the bowl or on a rack before cooking.
AND as always you can experiment with how much spices and so forth you want to use as you make this each time.
I use a roast rack that is in the "V" formation for roasts to cook on. I place my loaf in that so its not cooking in its own juices. Then I sprinkle more bread crumbs on top and some seasoning and garlic salt so it makes crusties on top of your loaf.
I cook my loaf on about 300' to 325' for about 45minutes. Make sure you cut into it to see if its done cooking or not. It usually doesnt take long with elk or deer. Then serve with gravy or having the salsa chili sauce on the side to dip in is good too. Dont serve the salsa cold though :)
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| Meatloaf with gravy and chili/salsa. |
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| Meat loaf with crusty top ! |
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| Meatloaf with gravy. |
Tuesday, August 6, 2013
Russian Piroshki
I went to a small Russian truck in town that makes these and tried them. They were so good I had to go home and figure out how to make them myself. I used pork for meat and shredded cabbage, and the shredded broccoli mix you can get, and some mushrooms and onions to the mix.
Rolling the dough is a bit of an intermediate skill but not too hard. There is so many possibilities with this recipe and what ingredients you can use.
You may need to watch this several times and watch it as you work too. I sure did on my tablet.
Wednesday, April 3, 2013
Cold Spinach Pesto Pasta Salad
This is my favorite pasta for one because I LOVE pesto and spinach. Its really easy to make and a great dish to take to a dinner at someone's place when you need to bring something.
Ingredients:
One box of bow tie pasta
One bag of spinach
One jar of pesto
Parmesan cheese fresh in a bag...not the shaker kind
Garlic Salt
Olive oil
Start off with cooking your bow tie pasta. Dont overcook them. When they are cooked dump into strainer and then immediately rinse with cold water. Let pasta sit in strainer until it is cool.
Cut up your spinach into small chunks or strips.
Once pasta is cooled add to a large bowl.
Drizzle some olive oil over the top. Dont get too carried away and drizzle too much oil.
Add your spinach and the whole jar of pesto.
Stir all together and add a dash of garlic salt.
Sprinkle with some Parmesan cheese and mix in. Probably about a cup of it.
With this salad you can experiment and add more or less depending on your tastes. I find after it sits a bit you may want to add a bit more garlic salt or the cheese for that salty flavor.
Keep in the fridge and eat fresh or later. I like to eat on it all day.
Ingredients:
One box of bow tie pasta
One bag of spinach
One jar of pesto
Parmesan cheese fresh in a bag...not the shaker kind
Garlic Salt
Olive oil
Start off with cooking your bow tie pasta. Dont overcook them. When they are cooked dump into strainer and then immediately rinse with cold water. Let pasta sit in strainer until it is cool.
Cut up your spinach into small chunks or strips.
Once pasta is cooled add to a large bowl.
Drizzle some olive oil over the top. Dont get too carried away and drizzle too much oil.
Add your spinach and the whole jar of pesto.
Stir all together and add a dash of garlic salt.
Sprinkle with some Parmesan cheese and mix in. Probably about a cup of it.
With this salad you can experiment and add more or less depending on your tastes. I find after it sits a bit you may want to add a bit more garlic salt or the cheese for that salty flavor.
Keep in the fridge and eat fresh or later. I like to eat on it all day.
Saturday, February 16, 2013
Quick Asian Marinate
There are some nights I just want to have something Asian-ish. You can use this for any meat. I usually cut up my meat into small bite size chunks. Chicken, pork or steak or any other game like elk or deer.
Marinate:
Now I dont measure my marinate. I just throw some of this stuff together.
Hoisin sauce
Seasoned rice vinegar
Soy sauce
minced garlic
chopped ginger
sesame oil
oyster flavored sauce
mix it all together and let it marinate for awhile
cook up some rice in your rice cooker
cook your meat up with marinate in a saute pan
when meat is cooked and rice is done add meat over rice and sprinkle with chopped fresh cilantro and toasted sesame seeds.
This is the greatest Asian style quick meal.
Marinate:
Now I dont measure my marinate. I just throw some of this stuff together.
Hoisin sauce
Seasoned rice vinegar
Soy sauce
minced garlic
chopped ginger
sesame oil
oyster flavored sauce
mix it all together and let it marinate for awhile
cook up some rice in your rice cooker
cook your meat up with marinate in a saute pan
when meat is cooked and rice is done add meat over rice and sprinkle with chopped fresh cilantro and toasted sesame seeds.
This is the greatest Asian style quick meal.
Monday, February 4, 2013
Miso Soup with Tofu.
Whenever I make sushi you always have to have a bowl of miso soup to go with it. This recipe is easy and it how I make it. As always you can do your own thing as you make it each time.
Ingredients:
Miso paste...I prefer white miso.....white miso is made from soybeans
One big bag of Shitake mushrooms....freeze dried sliced...this is the easiest and cheapest way I have found.
Extra firm tofu
green onions
sesame seeds toasted
filtered water
This is a recipe good for about two people.
In a small soup pan add in about 3 to 4 cups filtered water
a large hand full of freeze dried Shitake mushrooms.
Simmer on low/ medium until mushrooms are soft. I simmer about 15 minutes till almost at a boil. Turn down heat to low or warm. This is what they refer to as a Dashi soup base.
Not at this time you can strain out your mushrooms and cut them up into small pieces or you can break them up not small pieces when you first add them since they are crisp. Kind of easier that way.
Cut up your tofu into small square chunks. You will only need about a fourth of the tofu block. Add to your water mushroom base.
Spoon out some miso and then mix into the hot water. This can take a few minutes as the miso is think but it will dissolve into the water.
Now you will have to add several spoon-fulls depending on how you like the flavor of your miso to be. More will make it saltier.
After you dissolve all to taste warm it up a bit and then add your green cut up onions and stir in. Don't let your soup sit and simmer for long periods of time. The miso will end up chalky.
Serve up with a sprinkle of toasted sesame seeds garnish on top.
Where to purchase Miso paste???
You can go to any of your Asian type food stores to get it. I have also ordered it online from the Asian Food Grocer. Great place with reasonable priced food stuff and great price for shipping too. You can get your mushrooms there too.
http://www.asianfoodgrocer.com/
Ingredients:
Miso paste...I prefer white miso.....white miso is made from soybeans
One big bag of Shitake mushrooms....freeze dried sliced...this is the easiest and cheapest way I have found.
Extra firm tofu
green onions
sesame seeds toasted
filtered water
This is a recipe good for about two people.
In a small soup pan add in about 3 to 4 cups filtered water
a large hand full of freeze dried Shitake mushrooms.
Simmer on low/ medium until mushrooms are soft. I simmer about 15 minutes till almost at a boil. Turn down heat to low or warm. This is what they refer to as a Dashi soup base.
Not at this time you can strain out your mushrooms and cut them up into small pieces or you can break them up not small pieces when you first add them since they are crisp. Kind of easier that way.
Cut up your tofu into small square chunks. You will only need about a fourth of the tofu block. Add to your water mushroom base.
Spoon out some miso and then mix into the hot water. This can take a few minutes as the miso is think but it will dissolve into the water.
Now you will have to add several spoon-fulls depending on how you like the flavor of your miso to be. More will make it saltier.
After you dissolve all to taste warm it up a bit and then add your green cut up onions and stir in. Don't let your soup sit and simmer for long periods of time. The miso will end up chalky.
Serve up with a sprinkle of toasted sesame seeds garnish on top.
Where to purchase Miso paste???
You can go to any of your Asian type food stores to get it. I have also ordered it online from the Asian Food Grocer. Great place with reasonable priced food stuff and great price for shipping too. You can get your mushrooms there too.
http://www.asianfoodgrocer.com/
Thursday, January 17, 2013
Poor Man's Meat Stroganoff
Just like the Poor Man's Alfredo I have a beef or some kind of meat Stroganoff. Cheaper and I think healthier for you.
For this recipe you can use any meat. Steak cut up into small strips or the other night we used our elk cube steak. Yes, it worked.
Meat.....use anything that is accessible and you want to use. If cube steak is cheaper for you to buy then get it...it will work.
Ingredients:
One family size can of Cambell's Cream of Mushroom soup
one can of stems and pieces canned mushrooms or fresh
meat
some spices
garlic
In a saute pan heat up some olive oil and add in some garlic toasting that up
add your meat...in this case I cooked up our cubed elk steak
I got out our electric pan and added the can of soup and started it out on warm and when the pieces of meat were done I cut them into strips and put in the soup mixture. When the meat was done I warmed up my mushrooms in the pan and then added to the whole mixture.
I seasoned my cube steak with Johnny's seasoning salt, steak seasoning and some new roasted garlic salt we just got. I didnt clean out my pan so when I warmed up the mushrooms in the same pan so they also got seasoned with what was left in the pan.
Simmer all the ingredients till it bubbles and you can serve over rice or any type of noodles. You can add some milk to make the sauce thinner too.
ENJOY !!!
For this recipe you can use any meat. Steak cut up into small strips or the other night we used our elk cube steak. Yes, it worked.
Meat.....use anything that is accessible and you want to use. If cube steak is cheaper for you to buy then get it...it will work.
Ingredients:
One family size can of Cambell's Cream of Mushroom soup
one can of stems and pieces canned mushrooms or fresh
meat
some spices
garlic
In a saute pan heat up some olive oil and add in some garlic toasting that up
add your meat...in this case I cooked up our cubed elk steak
I got out our electric pan and added the can of soup and started it out on warm and when the pieces of meat were done I cut them into strips and put in the soup mixture. When the meat was done I warmed up my mushrooms in the pan and then added to the whole mixture.
I seasoned my cube steak with Johnny's seasoning salt, steak seasoning and some new roasted garlic salt we just got. I didnt clean out my pan so when I warmed up the mushrooms in the same pan so they also got seasoned with what was left in the pan.
Simmer all the ingredients till it bubbles and you can serve over rice or any type of noodles. You can add some milk to make the sauce thinner too.
ENJOY !!!
Poor Man's Chicken Alfredo
Do you hate paying the price for those jars of alfredo sauce. I mean sometimes they are on sale and mostly they are not. The ones that are on sale really don't taste all that great anyways either. Well we solved the problem. I actually think its healthier too for you.
So Im going to show you how to get the same thing basically on a cheap budget.
One large family size can of Cambell's Cream of Chicken soup.
Chicken
fresh garlic from a jar or clove
Large pan or skillet of some sort.
Some spices
Can of mushrooms optional
Cut up your chicken into small chunks. You can use breast or thighs. Whatever is on sale. Fresh or frozen.
In your pan heat up some olive oil and simmer up some fresh garlic.
Add your chicken and cook till brown.
Season with Johnny's Season salt of something similar.
Garlic salt
And I like to add a garlic herb seasoning or Montreal Chicken seasoning and any other seasoning you may want. Add your mushrooms at any time.
In a skillet or same big type pan add the can of cream of chicken and some water or chicken broth.
Simmer as you cook some noodles or rice.
Serve it up with a sprinkle of Parmesan on top.
And that's it. Very cheap easy and I think healthier.
So Im going to show you how to get the same thing basically on a cheap budget.
One large family size can of Cambell's Cream of Chicken soup.
Chicken
fresh garlic from a jar or clove
Large pan or skillet of some sort.
Some spices
Can of mushrooms optional
Cut up your chicken into small chunks. You can use breast or thighs. Whatever is on sale. Fresh or frozen.
In your pan heat up some olive oil and simmer up some fresh garlic.
Add your chicken and cook till brown.
Season with Johnny's Season salt of something similar.
Garlic salt
And I like to add a garlic herb seasoning or Montreal Chicken seasoning and any other seasoning you may want. Add your mushrooms at any time.
In a skillet or same big type pan add the can of cream of chicken and some water or chicken broth.
Simmer as you cook some noodles or rice.
Serve it up with a sprinkle of Parmesan on top.
And that's it. Very cheap easy and I think healthier.
Friday, December 28, 2012
Ground meat Minestrone Soup
This is a great soup to make when you a bit under the weather or its cold outside.
olive oil
chopped garlic
onion
2 cups celery
2 cups carrots
2 cups water
2 cups chicken broth
1/2 cup red wine
4 cups tomato sauce
1 can kidney beans, drained
1 large can petite diced tomatoes
2 cups baby spinach
oregano
basil
parsley
salt and pepper to your taste
1 to 2 cups mini/small seashell pasta
ground meat of some kind or you can leave the meat out
Cook your pasta first and set aside when cooked.
I cut up my onion, celery and carrots in small pieces.
In a sauté pan I heated up some olive oil and saute my garlic in the oil then added the onions, celery and carrots. I cooked them until they were el dente. Then added my meat, some oregano, basil, parsley, garlic salt, and Johnny's Seasoned Salt. Cook until meat is done.
In a stock pot of large pot for cooking soup in I added the water, broth, one large can tomato paste, one large can petite diced tomatoes, wine, kidney beans, some more oregano, basil and parsley. Put on stove to start warming up.
When your veggie meat mix is cooked set aside. Add your pasta to the soup pot and then add in your veggie meat mix and bring to boil. Add your 2 cups of spinach and mix in. Keep on low until you want to serve it up to eat. Sprinkle some parmesan cheese on top when serving with some toasted rustic baguette bread.
You can also add zucchini or beans to your soup. But really you can add any veggie you want.
olive oil
chopped garlic
onion
2 cups celery
2 cups carrots
2 cups water
2 cups chicken broth
1/2 cup red wine
4 cups tomato sauce
1 can kidney beans, drained
1 large can petite diced tomatoes
2 cups baby spinach
oregano
basil
parsley
salt and pepper to your taste
1 to 2 cups mini/small seashell pasta
ground meat of some kind or you can leave the meat out
Cook your pasta first and set aside when cooked.
I cut up my onion, celery and carrots in small pieces.
In a sauté pan I heated up some olive oil and saute my garlic in the oil then added the onions, celery and carrots. I cooked them until they were el dente. Then added my meat, some oregano, basil, parsley, garlic salt, and Johnny's Seasoned Salt. Cook until meat is done.
In a stock pot of large pot for cooking soup in I added the water, broth, one large can tomato paste, one large can petite diced tomatoes, wine, kidney beans, some more oregano, basil and parsley. Put on stove to start warming up.
When your veggie meat mix is cooked set aside. Add your pasta to the soup pot and then add in your veggie meat mix and bring to boil. Add your 2 cups of spinach and mix in. Keep on low until you want to serve it up to eat. Sprinkle some parmesan cheese on top when serving with some toasted rustic baguette bread.
You can also add zucchini or beans to your soup. But really you can add any veggie you want.
Saturday, December 1, 2012
Hamburger Stew
A very easy stew to make.
You will need:
Ground Meat of some kind....deer, elk, bear, beef, turkey, chicken, etc
carrots
celery
potatoes
onion
garlic
large can of petite diced tomatoes
large can of crushed tomatoes
seasonings
In a skillet heat up some olive oil and add chopped garlic and finely chopped onions. Cook till almost transparent then add ground meat. Cook till almost done. You can season with Lawrys Seasoned salt, garlic salt, and anything else you would like to use. I also use this steak and chop seasoning.
In a large stock pot put in both cans of tomatoes. Heat on warm as you cut up your carrots, celery and potatoes.
Add your meat mix to the tomato mix. Mix and then add your veggies. Add a few cups of water to the mix to thin it out.
Add some more seasonings and I also add a salt free vegetable seasoning and like a garlic herb one.
Heat on medium high until all veggies are cooked. You can also add canned beans or corn too. Mix it up and be creative !! Even serve with rice.
Spoon up in a bowl and ENJOY !!!
Any questions ask me !!
You will need:
Ground Meat of some kind....deer, elk, bear, beef, turkey, chicken, etc
carrots
celery
potatoes
onion
garlic
large can of petite diced tomatoes
large can of crushed tomatoes
seasonings
In a skillet heat up some olive oil and add chopped garlic and finely chopped onions. Cook till almost transparent then add ground meat. Cook till almost done. You can season with Lawrys Seasoned salt, garlic salt, and anything else you would like to use. I also use this steak and chop seasoning.
In a large stock pot put in both cans of tomatoes. Heat on warm as you cut up your carrots, celery and potatoes.
Add your meat mix to the tomato mix. Mix and then add your veggies. Add a few cups of water to the mix to thin it out.
Add some more seasonings and I also add a salt free vegetable seasoning and like a garlic herb one.
Heat on medium high until all veggies are cooked. You can also add canned beans or corn too. Mix it up and be creative !! Even serve with rice.
Spoon up in a bowl and ENJOY !!!
Any questions ask me !!
Chicken Fried Steak
Ok so I am releasing my chicken fried steak routine and recipe. This is an art making this and sometimes requires several times making it until you can get it down.
You will need:
Meat- deer, elk or bear and of course beef cubed.
eggs
flour
seasonings
oil
Depending on how much meat and if you want to do the double dip method you have you may need 4 to 8 eggs. So place in a large bowl and scramble those eggs up pretty good.
Get out another large bowl and dump some flour in it. Probably about 4 cups.
Now the seasoning gets kind of tricky. I dump a bunch of the following seasoning in the bowl:
Johnny's Seasoned Salt
Some sort of steak seasoning
Garlic salt
Pepper
McCormick's Steak rub
and almost any seasoning you want sometimes I also use Adobo Seasoning.
Dont be afraid to use quite a bit of all of the seasonings.
Mix up in the flour with a metal hand mixer like you'd use for gravy. That works great.
Now place your steak in the egg and coat both sides.
Then place in the flour and coat both sides.
If you want to do the double dip method you will repeat this process over.
Place on a wire rack over a cookie sheet or place on some sort of slick plate.
If you are doing the double dip method you will want to place on a rack and put on the cookie sheet and put in the fridge for a hour.
Heat up a generous amount of oil in a large deep pan.
Place steak in the oil and cook each side until brown. Not too brown because you dont want to over cook the meat. Especially deer or elk.
Make sure your oven is on warm and you place a cookie sheet in there with paper towels down on top.
After you cook each piece place on paper towel in oven. Keep oven on warm so you dont over cook.
While cooking in between sets you will want to wait a minute or so for the oil to heat back up. You will probably want to add more oil at some point in the process and heat it back up.
This is a process that will take a bit too get down. Just DONT over cook your meat. I also advise only dipping once your first time and not doing the double method. Get the basics down first.
We dont make gravy from anything in this process. We just bust out the gravy packets from the store and use them. The dark kind. Not the kind you use for biscuits and gravy. But if you fancy that then by all means go right ahead.
Any questions feel free to email me !!!
You will need:
Meat- deer, elk or bear and of course beef cubed.
eggs
flour
seasonings
oil
Depending on how much meat and if you want to do the double dip method you have you may need 4 to 8 eggs. So place in a large bowl and scramble those eggs up pretty good.
Get out another large bowl and dump some flour in it. Probably about 4 cups.
Now the seasoning gets kind of tricky. I dump a bunch of the following seasoning in the bowl:
Johnny's Seasoned Salt
Some sort of steak seasoning
Garlic salt
Pepper
McCormick's Steak rub
and almost any seasoning you want sometimes I also use Adobo Seasoning.
Dont be afraid to use quite a bit of all of the seasonings.
Mix up in the flour with a metal hand mixer like you'd use for gravy. That works great.
Now place your steak in the egg and coat both sides.
Then place in the flour and coat both sides.
If you want to do the double dip method you will repeat this process over.
Place on a wire rack over a cookie sheet or place on some sort of slick plate.
If you are doing the double dip method you will want to place on a rack and put on the cookie sheet and put in the fridge for a hour.
Heat up a generous amount of oil in a large deep pan.
Place steak in the oil and cook each side until brown. Not too brown because you dont want to over cook the meat. Especially deer or elk.
Make sure your oven is on warm and you place a cookie sheet in there with paper towels down on top.
After you cook each piece place on paper towel in oven. Keep oven on warm so you dont over cook.
While cooking in between sets you will want to wait a minute or so for the oil to heat back up. You will probably want to add more oil at some point in the process and heat it back up.
This is a process that will take a bit too get down. Just DONT over cook your meat. I also advise only dipping once your first time and not doing the double method. Get the basics down first.
We dont make gravy from anything in this process. We just bust out the gravy packets from the store and use them. The dark kind. Not the kind you use for biscuits and gravy. But if you fancy that then by all means go right ahead.
Any questions feel free to email me !!!
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