I make: Salisbury Steak

When I think of salisbury steak, two images immediately pop into my head:

1) hungry man dinners
2) elementary school lunches

Not exactly selling points, right?

Well, seeing the recipe in the December issue of Cooking Light was enough for me to try to make it myself (you can find the recipe in the “Dinner Tonight” section).

Adapted from Cooking Light Magazine

(yields ~ 4 servings)
1/3 cup grated onions, divided
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp soy sauce
2 garlic cloves, minced
1 lb ground sirloin
1 tbsp olive oil
1 tbsp butter
8 oz baby portabellas (I cheat and buy pre-washed/pre-sliced)
1 1/2 cups fat-free, lower-sodium beef broth
1 1/2 tbsp Wondra flour
1 tsp red wine vinegar

1. Combine 1/4 cup onion, pepper, salt, garlic, soy sauce and beef. Shape into 4 (1/2 inch thick) patties.
2. Heat olive oil in skillet over medium-high heat.
3. Add patties and cook each side until browned (~3 min).
4. Remove patties and add butter to the pan. Saute mushrooms and remaining onions in melted butter (~6 min).
5. Sprinkle flour into the mushroom mixture and cook for about 1 minute. Pour in broth and bring to a boil. Gravy should thicken up in about 10 minutes – stir to ensure no clumps.
6. Add patties, vinegar to pan and cook for an additional 2 minutes.

I really loved the mushroom gravy – it was the best part of the recipe! The vinegar enhances the gravy’s earthy/beefy flavor. Even though I adjusted the original recipe, I still think the patties needed more seasoning. Oh, and make sure you don’t form the patties thicker than 1/2 inch. Otherwise, the steak/gravy ratio will be off and that’s a bad, bad thing. Or you can just make extra gravy 🙂


Bon appetit!


I make: Chipotle Turkey Chili

I love one pot wonders! They make life so much easier, don’t they? This recipe was a winner in my book since it required minimal ingredients (most of which I already had in my pantry) and minimal prep/cooking time.

The recipe doesn’t call for this, but I ALWAYS season my ground meats before cooking. I treat every ground meat the same: add a bit of sugar, garlic/onion powder, cornstarch and soy sauce. I mix everything together to fully incorporate and let it rest for about 10 minutes.

Adapted from Cooking Light’s “Fresh Food Fast Weeknight Meals” Cookbook

(yields ~5-6 servings)
1 lb ground turkey
1/2 tsp granulated sugar
1 tsp garlic power
1 tsp onion powder
1 tsp cornstarch
1 tsp soy sauce
1 tbsp canola oil
1 large poblano pepper, seeded and finely chopped
2 cups water
1 teaspoon chipotle chili powder
2 (16 oz) cans pinto beans, rinsed and drained
1 (16 oz) jar mild salsa

1. Season ground turkey: Put ground turkey in large bowl. Add sugar, garlic powder, onion powder, cornstarch and soy sauce. Mix in one direction until everything is incorporated. Set aside for 10 minutes.
2. Heat canola oil in a medium saucepan over medium-high heat.
3. Add ground turkey and poblano pepper. Crumble ground turkey and cook until browned.
4. Stir in water, chipotle powder, pinto beans and salsa. Cover and bring to a boil.
5. Mash beans lightly with a potato masher until soup is slightly thickened.

This chili was flavorful and hearty! I can’t wait to make it again during winter, perhaps during one of our Mammoth trips 🙂


Bon appetit!