I haven’t fixed cube steaks in a long, long time! So, the other day when I ran to the grocery store without a list (I know, dangerous!) and I saw a package, I grabbed them. I knew there was a jar or two of beef gravy in the lazy susan and they would be perfect with the cube steaks.
4 Beef cube steaks
2 jars Heinz Savory Beef Gravy (of course you can use more or less, depending on size of cube steaks)
2 tbsp. Canola oil
Salt and pepper
Hmm, is one jar enough? Nope, let’s add the other. Turn the heat to simmer, cover and let the meat simmer for about 10 minutes; flip the steaks and let them simmer (covered) for another 10. Put into serving dish with a pair of tongs to grab the meat and a spoon for the gravy.
I made white rice to go along with the cube steaks. Instead of just using plain water to boil the rice, I added a vegetable packet to the water for extra flavoring. I love using Knorr’s Homestyle Stock and Broth packets. See how pretty the rice turned out? And it was extra-healthy with the veggie broth!
This yummy side is courtesy of Amydoll at All Recipes. I was fixing hamburgers for supper and hubby said he wanted mac & cheese from the blue box. I told him I preferred to make it myself; he responded by telling me he was trying to save me time since we had traveled to Fayetteville and back today. It’s not too much work to make baked mac & cheese, so I hopped onto All Recipes and found a recipe for Baked Mac and Cheese for One. I changed the servings to three and here it is:
1/2 cup plus 1 tbsp. uncooked macaroni pasta
water for cooking the pasta
3 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
3 pinches pepper
1/4 tsp. onion powder
1 1/2 cups milk
1 cup shredded Cheddar (I used Co-Jack)
1/4 tsp. ground mustard (I used about 1/4 tsp. Plochmann’s mustard* because I was out of ground mustard)
3 dashes Worcestershire sauce
3 dashes hot sauce
1 tbsp. plain bread crumbs
3 tbsp. shredded cheese
Preheat oven to 400 degrees F. Spray baking dish with canola oil and set aside. Boil some salted water (you don’t need a lot) in a medium sauce pan. Cook the macaroni for about 5 minutes, drain and set aside.
Shred your cheese; it’s much cheaper to shred your own cheese and I happen to think it tastes better. I don’t really measure my cheese, I just kind of guess. Hmm, that looks to be about 3/4 of a cup…maybe a cup. You can never have too much cheese!
In the same sauce pan you cooked the macaroni in, melt the butter on medium heat. Stir in the flour and rapidly whisk until it’s completely blended. Slowly add the milk and seasonings. Actually, what I did was add the dry seasonings to the flour and the wet seasonings to the milk. Whisk everything together and slowly raise the heat and add the cheese when you’re on medium high.
When the sauce is beginning to thicken, pour in the macaroni and gently blend. Pour the entire mixture into your prepared baking dish. Sprinkle bread crumbs and remaining cheese on top of the casserole. My baking dish was almost overflowing! I ended up setting the dish on the cookie sheet that I used to toast the hamburger buns:
April 30 is our anniversary! This year we celebrated 26 years!
For supper, I prepared baked potatoes in the crock pot (then finished in the oven) and steaks.
Everything was delish!
This recipe sounded pretty interesting! I wanted something different than the usual mashed potatoes and when I ran across this recipe on Share Food Pics, I had to grab it. There are a ton of variations on Pinterest: some add egg, many add cheese or Greek yogurt and various spices. Here’s how I made them:
3 potatoes, peeled and diced
water, enough to cover the potatoes
3 tbsp. salt
3/4 cup butter
1/4 cup milk
2 tbsp. parsley
2 tbsp. onion powder
2 tbsp. garlic powder
Preheat oven to 375 degrees F.
Spray muffin tin with canola oil and set aside. Bring salted water and potatoes to a boil; boil for about 25 minutes. Drain potatoes, add butter and seasonings. Mash! When they’re mashed enough, add milk and beat with a spoon.
I have a favorite spoon, you can see it in the above picture; if this spoon ever breaks, I promise you that I will cry. It’s sturdy and has slots, so when I beat the potatoes, they get lots of air and become very fluffy. Now, grab your muffin tin and fill each cup with about a spoonful of potato goodness.
Spray tops with canola oil. The original recipe said to flatten the potato tops with your fork but I left mine looking like little mountains. Pop into the oven until nice and browned. It took about 10 minutes for mine to get pretty and brown, they could have stayed in a bit longer but my turkey cutlets were ready to eat and I didn’t want them to get cold.
Pretty and yummy. Serving them was a bit funny – I wasn’t sure how to get them out….it’s not like they’re muffins and would just tip out! So, we grabbed a serving spoon and scooped out our potatoes that way. Hey, it worked!
Tonight I fixed a meal that I found on Pinterest (big surprise!). The original recipe is from Kristen at Wicked Delicious and I can agree that this meal was wicked delicious!
Ingredients and directions for chicken:
One chicken (I picked up a small roaster)
1/3 cup Grey Poupon*
1/3 cup honey
1/3 cup olive oil
OK: rinse and pat the chicken dry and place in crock pot. I wasn’t sure if the chicken would fit in my small crock pot (4 quart) but I tried and as you can see, it was too big:So, I grabbed my 6 quart crock pot. I wish I had a 5 quart crock pot, it would have fit better. The 6 quart crock pot was a little bit too big.
My butter was too cold so I zapped it in the microwave. Then it was too melty. For some reason I keep thinking of Goldilocks and the Three Bears as I type this….not sure why…
Add the mustard and honey and olive oil.Mix it all up! I love my whisk, can you tell?Pour over the chicken and cook on LOW for 8 hours. After 8 hours, remove from crock pot and place on serving dish; let sit for at least 5 minutes before slicing up. One of the chicken legs fell off in the crock pot, that’s how lovely and tender it cooked.
Ingredients and directions for roasted potatoes:
1 pound red potatoes*
1/2 yellow sweet onion
1/4 cup olive oil
salt and pepper
Preheat oven to 425 degrees F*I didn’t want to fix 3 pounds of potatoes, so I cut the recipe down to fit my family’s size. Dice up the potatoes and onions, toss them onto a 9×13 cookie sheet and drizzle with the olive oil, then salt and pepper to your heart’s content.Bake for about 30 minutes, stirring occasionally. Or if you’re lazy like me, just reach in with a pot holder and shake the cookie sheet. Serve with chicken. I toasted some Texas Toast, buttered it and sprinkled it with garlic salt and made some corn to go along with the meal.My teenager, who stayed home from school today with an unhappy tummy almost didn’t come to the supper table. We finally coaxed him to join us, he said he would eat a drumstick and proceeded to eat said drumstick plus quite a bit more chicken, along with potatoes, corn and Texas Toast. Hopefully that means he’s feeling better and will go to school tomorrow.
As you can see in the above picture, my onions were really beautifully dark and carmelized. They added an incredible flavor to the potatoes.
I made baked potatoes a while back and shared the recipe. Today I wanted to make them using EGG WHITE instead of oil, but this morning, my teen son and I ate all of our eggs. Doggone it! Well, I made the potatoes using canola oil and they turned out just as delicious as when I used olive oil.
Preheat oven to 450 degrees F.
What I did was get two containers; filled one with canola oil and the other with Kosher salt.
Poke holes in the potatoes, roll them in the canola oil
and then roll them in the salt.
Tonight I prepared those incredible steaks that start out on the stove-top and are finished in the oven. My husband had another stomach ache and couldn’t eat with us, so I only prepared two steaks. Daniel requested fried potatoes. I hadn’t made fried potatoes for a really long time, so I figured, “Why not?”
Three potatoes (one for each person plus one for the pan)
3 tbsp. olive oil
1 tbsp. butter
Preheat oven to 350 degrees F.
Peel and slice potatoes really thin.
Heat olive oil and butter in skillet, on medium-high heat.
Add potatoes carefully, since skillet will be hot.
Sprinkle with salt and pepper and add a couple more pats of butter.
Lower heat to medium-low and cover for 10 minutes.
Flip potatoes around, cover again and let them cook for another ten minutes.
Remove cover from skillet and set skillet in oven for about 5 minutes, which is how long the steak needs to rest.
Delicious with the steak and a salad. The third steak that I didn’t prepare was placed in a container and then into the freezer. I can fix a really nice salad and add that for the protein.
I had the pork tenderloin in the crock pot and was sitting here at the computer wondering what to make alongside the pork. One of my favorite websites is AllRecipes so I went there; one of my favorite things to do at their site is go to their INGREDIENT SEARCH page, type in what I have on hand and click the SEARCH button.
Today for the primary search I typed in POTATOES and under ingredients I typed in RUSSET POTATOES and CHEDDAR CHEESE. This dish popped up as the most popular, with 4.5 out of 5 stars and 2,393 reviews. Sounded like a winner to me!
Of course, you know me, I don’t always follow a recipe 100% and so, here is my take on Cathy M’s Creamy AuGratin Potatoes.
Three russet potatoes
3 tbsp. real butter
2 tbsp. flour
2 tbsp. black pepper
2 tbsp. onion powder
2 tbsp. garlic powder
1 tbsp. salt
2 cups milk
1 cup shredded cheddar
four slices of cheddar (leftover from the grilled cheese sandwiches I made yesterday – waste not, want not!)
paprika, just a shake or two
Preheat oven to 400 degrees F and butter 8 x 8 casserole dish. I took two slices of cheddar and ripped them into pieces and set them on the bottom of my casserole dish.
Peel and slice potatoes; I left mine pretty thick, maybe 1/2 inch thick and then sliced them in half. Place potatoes in pot, cover with enough water to barely cover them, sprinkle with a tablespoon of Kosher salt and put on high and let them cook while you prepare the cheese sauce.
Grab a heavy-bottomed sauce pan; melt butter on medium-high heat.
Have your flour and milk ready.
Once the butter is completely melted and a bit bubbly,
whisk in the flour….
and continue whisking for another minute or so.
Slowly pour in the milk, continuing to whisk as you do so.
It’s hard to take pictures and whisk and pour. Shake your spices into the shredded cheddar.
Let your milk mixture get really, really hot, almost boiling. Leave the heat on medium-high; if it doesn’t boil, it won’t get thick. I always worry about my milk curdling but so far, it’s all turned out alright.
It was now that I added the other two slices of cheddar, ripped up. It helped get the thickening started.
Add the shredded cheddar.
Keep whisking and keep heat on medium-high.
Mmm, look how cheesy! By now the potatoes are boiling…
Drain potatoes in colander and pour them into casserole dish.
Pour cheese sauce on top and sprinkle with paprika.
Cover with foil and pop into oven for 45 minutes.
At the end of 45 minutes, remove foil and return to oven for 15 more minutes until really brown and bubbly.
Garnish with yummy fresh onion greens – my son found these outside yesterday, remember? I used them on the buttered potatoes that we had with our steaks.
We love potatoes. I saw this Perfect Baked Potato on Pinterest and followed the link to the Mindy’s blog, Creating Naturally.
Here we go, with just a couple of minor adjustments!
one russet potato per person
Preheat oven to 350 degrees F.
Scrub your potatoes thoroughly under cold, running water. Make sure you get them really, really clean because, as Mindy says and I agree: you will want to eat the crispy skin! Grab a strong fork and poke holes in the potato. I like to poke one on each end of the potato plus two on each side; I realize that a potato isn’t a square and doesn’t exactly have sides – but when you set the potato down, you have a top and bottom and sides….those are all the four sides that I poke. Poking the potato allows the steam to leave so that your tater doesn’t pop.
Now, grab your olive oil and slather up those potatoes, all over! Set them on a cookie sheet.
Now get the salt – I love kosher salt – and sprinkle like crazy.
Roll your potatoes around in the oil and salt so that every single inch is covered and coated.
Toss the cookie sheet into the hot oven for an hour; after one hour, turn the potatoes carefully. Bake for one more hour.
When you’re ready to eat, grab the salt and pepper and butter and sour cream, chives if you wish, also cheddar cheese is fun to add.
Delish! Fluffy! Hot! Salty! All the things that a baked potato should be.
Oh wow. This was incredible! I found this on Pinterest and it sounded too easy and too good to be true. It was easy and it was good!
Asparagus, enough for you and your family
Preheat oven to 350 degrees F.
Cut woody part off of the asparagus and place on foil sheet. Pour olive oil on top, enough so that every piece gets a bit. Salt freely and mix all up with your fingers until everything is coated with oil and salt.
Pop into oven for eight minutes. Serve hot!
See how simple?