Homemade taco seasoning is one of the hand blended spice mixes that I always have stocked for simple easy meals. With no crazy additives like MSG or anti-caking agents that are commonly found in packaged mixes, you can be sure you’re keeping your diet clean. …
Comfort foods have been in high demand at our house and these chipotle stuffed peppers have absolutely been in rotation a few times this past month. I’ve been exhausted balancing the kids school work with trying to maintain running our consulting business. Add in that …
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.
Why, hello you handsome plate of braised venison! Old Nordic recipes like this one remind me of growing up on the farm, especially in the winter when the Minnesota wind whips your face and it’s so cold that hell may have actually frozen over. The …
Oh man, are you all in for a treat! Cold weather makes me crave hot food… as in spicy hot! Gotta get that metabolism moving to stay motivated right? Ha! If you prefer less intense heat, you can adjust the spice level to however hot …
Simple and savory kale dip stuffed chicken is a dish that shines equally well on your weeknight table or for guests you want to impress with your kitchen prowess. For the filling, a traditional kale dip is modified into a healthier stuffing mixture by combining fresh chopped kale with Greek yogurt instead of mayonnaise and cream cheese. Any other sturdy garden green can be used in place of kale as well like spinach or swiss chard for an equally awesome stuffed chicken. If you’re feeling extra fancy, add a chopped artichoke heart or two for a little variation. I’ve also used leftover portions of this ricotta spinach artichoke dip on occasion… not that I usually have leftovers but it’s certainly a creative way to use them up if needed. This kale dip stuffed chicken is delicious served with additional kale prepared as a fresh chopped salad or sauteed in olive oil and garlic with a pinch of salt and pepper.
To save time on dishes, I am a huge fan of cast iron skillets, which is what I use for baking chicken dishes like this one. Once cast iron pans are seasoned properly, they are non-stick, are amazing at browning meats and can go directly in the oven (or grill) as well. They also don’t get washed in soap making clean up a bit easier. Simply scrub with a little hot water and salt rub until any stuck bits are removed from your pan, wipe out, and re-apply olive oil. Wipe out any excess oil and you’re done!
My two daughters are at the national goat show this week with their grandparents experiencing what Nebraska has to offer. It’s pretty darn special that they are able to get out, explore and get a taste of farm life for a few weeks each summer …
I’m dying right now. Not literally of course, but this Minnesota girl can’t handle the sudden heat out there. I need time to acclimate… four weeks ago was a wicked snowstorm and today it’s mid-80’s. With this gorgeous sunshine happening, I planted about half of …
I am SO in the mood for grilled food now that it appears spring has finally sprung up here in the northern states. We’ve been grilling ALL OF THE THINGS from meat, to veggies, to fruit. One of my new favorites is this margarita salmon. Inspired by my recipe for honey lime margaritas, I’ve used the same delicious flavors in this very Cinco de Mayo appropriate margarita salmon. Salmon is an incredible fish rich in omega 3’s and healthy fats. Choose wild caught fresh or frozen salmon filets that still have the skin on one side for easy grilling. A quick sprinkle with salt and pepper and brush of honeyed olive oil seals the deal for a fired up grill ready filet.
To get gorgeous grill marks, grill the filet skin side up for about 5 minutes and then flip to finish cooking with the skin side down until it’s easily flake-able with a fork. Finish this margarita salmon flavor combo with a rich tipsy butter sauce that’s also lightly sweetened with honey and a hit of tequila for a boisterous burst of flavor that will liven up your tastebuds. Serve this with a simple fresh salsa and, of course, a margarita (or two)!
Speaking of marvelous margaritas… it’s #MargaritaWeek and many of us bloggers are posting all things margarita related from beverages, to appetizers to main dishes like this one! Find all of these amazing recipe links here on the Hola Jalepeno blogsite! Cheers!
I admit I’ve been less than motivated these past few weeks. In part, I blame our out of character April weather patterns bringing a ridiculous dumping of snow upon my Minnesota backyard. The rest of my time has been spent preparing my seedlings in their …
