Between the shutdowns making me feel less than motivated and having the kids home nearly full time since March, I’ve had less time and energy which results in not posting a recipe in WAY too long. On the upside, being home more often has had …
My daughter is always asking for ramen or chicken noodle soup especially during these cold Minnesota winter months. She’s my kindred soup spirit as both of us could eat soup for every meal. It’s so flavorful, full of nutrition, warm and comforting. I’ve indulged her …
Now, I know Salisbury steak is not a glamorous meal but it’s one of those meals that is super economical, family friendly and doesn’t take much time to make. I have fond memories of having this as a kid… except it had been incorporated into a frozen dinner rather than homemade. Even so, it’s comfort food at it’s finest. Made as a healthier homemade version, prepare these steaks with the traditional ground beef or make it a bit more wild by using ground deer for a delightful venison Salisbury steak option for my hunter friends.
Before you relegate this dish to the wayside as a comparison to its frozen TV dinner relatives, I assure you this is WAY more tasty than those. Sure, Salisbury steak is made from simple ground beef (or venison) but it can easily be updated, as I’ve done here, with more savory flavor and a delicious mushroom and onion gravy smothered over top. I’ve taken the breadcrumbs/flour out of the meat patty so it won’t have the soft meatloaf texture but instead has a juiciness imparted from the tomato paste and mustard to add extra yumminess. Using the same pan, the gravy comes together quickly using the pan juices to flavor the sauce. The mushrooms easily absorb all the flavor resulting in rich textured topper for your Salisbury steak creation.
My daughter went hunting for the very first time this year. I learned to hunt when I was about her age and remember sighting deer with my dad, though I never really took to it. I preferred to help cut the meat into its proper …
Oh boy. My girls are officially on summer vacation and I’m happy they’re around. Not so happy about all the “I’m bored!” statements that are happening already. Lucky for them, I have all sorts of fun tasks to solve their boredom (insert maniacal laugh here). I’m …
I am so happy right now! I’ve been outside in a tank top all morning shoveling dirt and getting my garden soil prepped for planting. Yeah, I realize that sort of work isn’t necessarily fun for all but I LOVE it. AND it’s only April and nearly 80 degrees!! I feel like I should be at the beach. It’s been sunny and dreamy wonderful for the past three days so we’ve been outside every single day soaking up the sun finishing the last parts of our chicken coop build and starting other outdoor projects. Know what else is dreamy wonderful? I bet you can guess… yep, this mushroom dijon chicken skillet!
Creamy, dreamy and full of earthy mushroom goodness with a touch of pancetta (or bacon) to give it a salty kick, the Dijon mustard elevates it to just the right level of full bodied flavor. I’ve added a touch of coconut milk to provide additional creaminess but you can use sour cream or dairy cream to accomplish the same.
There’s a few similar recipes for mushroom dijon chicken out there but many of them have sauce that’s waaaaay too saucy (I like mine thick and creamy rather than drippy) and many recipes have you add things to the skillet and take them out, and add them back in later. Why bother? We’re just going to do all the prep and cooking in the same skillet. No messing around here! That’s easier and much less cleanup. Less things to clean makes for happy chefs everywhere.
I dream of sipping warm sumptuous soup in the long winter months. It’s so soothing and extremely good for you. I was recently reading an article (well, more like 4 or 5) and apparently “souping” is a thing. Like the “juicing” craze that happened a few …
Oh, how I LOVE hotdish. I mean, it’s a one dish meal with veggies, meat and usually a starch, warm and scrumptious to provide comfort and joy with every bite. Just the thought of a warm wintery hotdish (not to mention eating them) brings back a …
