This Chicken Sheet Pan Dinner is perfect for summer. I make it practically every week, and it never ceases to amaze me at how quick and easy it is to prepare, and how very delicious it is.
Tag: Weeknight Dinners
Summer is here and that means it is burger season at our house. Whether I’m cooking with ground venison or beef, this recipe for Venison Burgers with Fry Sauce is a winner. It’s easy to make and adding the homemade fry sauce takes it to the next level that will make your family smile with satisfaction. Continue reading Venison Burgers with Fry Sauce
Try these Slow-Cooked Barbecued Pork Sandwiches when you’re going to be away from your kitchen but want something delicious to serve to your family for supper.
Sometimes the simplest recipes turn into your favorites. Like this one that uses a dry onion soup mix to give a pork roast a wonderful, delicious flavor. Cooked to a fall-off-the-bone tenderness for meat that practically melts in your mouth.
Serve on your favorite hamburger buns, ciabatta rolls, or if you’re really feeling motivated, make your own!
Try my homemade recipe for Sourdough Whole Wheat Hamburger Buns here.
Ingredients for Slow-Cooked Barbecued Pork Sandwiches
- Boston Butt pork roast
- onion soup mix
- freshly ground black pepper
- favorite barbecue sauce (We like Sweet Baby Rays)
- package of your favorite hamburger buns or ciabatta rolls
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Place the Boston Butt pork roast in a large slow cooker with the widest part down.
If you don’t have access to a Boston Butt pork roast, which is one half of a shoulder roast, you may substitute it with a picnic shoulder roast, or even a pork loin roast (although it will be a leaner cut of meat and will not be as tender.)
Sprinkle with onion soup mix and freshly ground black pepper.
When buying a dry onion soup mix, don’t worry about using a name brand such as Lipton’s Onion Soup Mix. I’ve used store brands with perfect success.
Pour water over the soup mix.
Cover and cook on low for 7-8 hours until the meat falls away from the bone.
Using a fork, shred the meat and pour your favorite barbecue sauce over all, stirring to combine.
Cover once again, and allow to cook on low an additional 40-60 minutes. Serve on warm hamburger buns or ciabatta rolls.
Slow-Cooked Barbecued Pork Sandwiches
- Gather all your ingredients so that you have everything close at hand on the counter or table.
- Place Boston Butt pork roast in a large slow cooker with the widest part down.
- Sprinkle with onion soup mix and freshly ground black pepper.
- Pour water over the soup mix.
- Cover and cook on low for 6-8 hours until meat falls away from bone.
- Using a fork, shred the meat and pour your favorite barbecue sauce over all, stirring to combine.
- Cover once again, and allow to cook on low an additional 40-60 minutes. Serve on warm hamburger buns or ciabatta rolls. Serves 6-8.
Bratwurst with Roasted Vegetables (and Gnocchi) is an amazingly easy sheet pan dinner to prepare for your family. Packed with vegetables, it’s loaded with roasted potatoes, green peppers, onions, zucchini, mushrooms, and brussels sprouts. Plus it has the added bonus of crisp, yet chewy and …
This easy Salisbury Steak and Gravy recipe is a wonderful meal to serve your family when you’re in need of some quick comfort food. Perfect for a weeknight dinner.
(Post modified with new photos on 2/21/22.)
How many of you remember eating Salisbury Steak in a TV dinner when you were young? That’s when I first recall ever hearing anything about Salisbury Steak. It was all the rage back in the early 70’s. Maybe before then.
We would stick those frozen aluminum trays in the oven to bake and then eagerly await eating them in front of the television in the living room–on TV Trays! This was such a treat for us back then, and saved only for special moments, probably weekends.
My brothers and I were only allowed to eat the “TV Dinners” on occasion. Usually they were saved for my mom and dad, and we siblings had to eat chicken pot pies. Also frozen. I remember thinking how lucky dad was to be able to have the mashed potatoes, corn, and steak dinner that also boasted some sort of dessert. A cake or fruit crisp. Ah, those were the days.
Trust me folks. This recipe for Salisbury Steak and Gravy is so much better! Hearty hamburger steak covered in a thick and delicious seasoned brown gravy with bits of mushrooms. This is not a TV Dinner.
Simple Ingredients for a Simple Weeknight Meal
- ground burger (I like to use at least an 80/20 mix of burger to fat)
- wheat saltine crackers (or plain saltines, if you prefer)
- large egg
- dried minced onion
- garlic powder
- kosher salt and freshly ground black pepper
- all-purpose flour
- tomato paste
- beef stock
- Worcestershire sauce
- onion powder
- button white mushrooms
Instructions for Making this Recipe
To begin, gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Crush the saltine crackers by placing them inside a freezer bag. Then roll a rolling pin over them until they are turn to powder.
Using a knife and cutting board, chop the mushrooms into small pieces. (Or slice them, if you prefer.)
Form the Steak Patties
In a large bowl, combine the hamburger, buttermilk, crushed saltines, large egg, dried minced onion, paprika, garlic powder, and kosher salt and freshly ground black pepper. Mix all of this together until well combined, using a large spoon or your hands. I prefer to use my hands. They will wash.
Next, form the “steaks” into oblong patties. Depending on how many you are serving, this will make 4-6 steaks.
Using a large skillet, brown the steaks in olive oil, about 5 minutes on each side. When browned, move the steaks to a plate or platter and set aside while you make the gravy.
To Prepare the Gravy
Make the gravy using the same skillet. Melt butter over medium-high heat. Saute the prepared mushrooms until tender, about 2-3 minutes.
Now, in regard to the mushrooms. If you would like to use more mushrooms, please do. If you’d prefer not to chop them, slice them instead. My husband is not a fan of mushrooms, but I LOVE them, so this is my way of getting along with him. Half a cup of chopped mushrooms. This still gives me plenty of mushroom flavor, and yet doesn’t gross him out with large pieces of mushroom.
Okay, moving on. Once the mushrooms are nice and tender, add the all-purpose flour and tomato paste to make a roux. Stir together until the flour is fully incorporated into the butter. Then slowly pour in the beef stock. Whisk together until it becomes smooth and starts to bubble.
Reduce heat to simmer and add the rest of your ingredients to season the gravy. Worcestershire sauce, minced onion, onion powder, and kosher salt and freshly ground black pepper.
Return the “steaks” to the gravy and slide them in to immerse. Cover the pan and allow this to simmer for 10-15 minutes until the meat has cooked through.
Serve Salisbury Steak and Gravy with Refrigerator Mashed Potatoes and your favorite green vegetable like green beans or peas. Or frozen mixed vegetables to add even more color to your plate.
Salisbury Steak and Gravy
- To begin, gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Crush the saltine crackers by placing them inside a freezer bag. Then roll a rolling pin over them until they are turn to powder.
- Using a knife and cutting board, chop the mushrooms into small pieces. (Or slice them, if you prefer.)
Form the Steak Patties
- In a large bowl, combine the ground burger, buttermilk, crushed saltines, large egg, minced onion, paprika, garlic powder, kosher salt and freshly ground black pepper. Mix together with a wooden spoon (or your hands) until combined.
- Divide the meat mixture into 6-8 oblong patties.
- Using a large skillet on medium-high heat, brown the patties in olive oil on each side, about 5 minutes per side. Place steaks on a plate.
Make the Gravy
- Using the same skillet, melt butter and saute chopped mushrooms until tender 2-3 minutes.
- Stir in flour and tomato paste to make a roux.
- Slowly add the broth and whisk together until sauce is smooth and starts to bubble.
- Season with Worcestershire sauce, minced onion, onion powder, and salt and pepper.
- Return the steaks to the pan and immerse in the gravy. Cover and simmer for 10-15 minutes, until steaks are cooked through. Serves 6-8.