Dec. 16th, 2010 05:59 pm
jademermaid: (Default)
[personal profile] jademermaid
I never really post here anymore, because I've been over at Facebook. The weird thing is, I don't really like Facebook, but everyone is there so I am too. I used to have a paid account here, and let it lapse because there was no point, but today I realized that I do still want to keep my recipes here at least, so here is one I made today that is yummy. I used some other recipes for inspiration, but pretty much made this one up on the fly!

Easy Salisbury Steak and Mashed Potatoes and Peas(Corey's Favorite!)

2-2.5 lbs lean ground beef
3 eggs
small handful bread crumbs
sea salt
Mrs. Dash or any herbal spice mix you like

Mushroom Sauce:
2 teaspoons of butter
Box of fresh sliced mushrooms (save time!)
1/2 yellow onion, diced small
teaspoon roasted minced garlic
2 cans golden mushroom soup (Not cream of mushroom!)
splash of milk
2 cups beef bouillon

Mashed potatoes:
1 small bag of red potatoes

1/2 bag of frozen peas (keep it simple!)
season to taste

Mix the patties together in a bowl and set aside. Saute the onions, garlic and mushrooms in the butter in a skillet over medium heat until the onions are caramelized and the mushrooms are glossy. Meanwhile, peel the potatoes and cut them into cubes so they cook fast, and put them in a stock pot with enough water to cover and a dash of salt. Boil for about 15-20 minutes and set aside, still in the water.

Remove the onions and mushrooms to a bowl and fry the patties in the skillet, about 3-4 minutes per side. You will probably have two batches of patties. Meanwhile, mix together the sauce ingredients with the onions and mushrooms. When patties are done, stack them back in the skillet, and pour the sauce over them, wiggling the pan and making sure all the patties are covered. Bring to a bubble and then cover and cook on low for 30 minutes.

While that cooks, drain the potatoes and mash them with milk and butter and whatever seasonings you like. Make sure you add enough milk so the potatoes are soft. Boil up the peas in a saucepan with a little water, butter and seasoning.

Date: 2010-12-17 01:07 am (UTC)
From: [identity profile]
I guess it depends on what you want out of the service. I use both FB and LJ. The deep brain stuff goes here, the chirpy life updates go there or twitter or both. I tend to get deeper and more in-depth feed back here.

And mmmmmmm....fooooood.

Date: 2010-12-17 05:25 pm (UTC)
From: [identity profile]
See, I wish I had the interest to write like I used to. Lately I have been writing about my pain issues, which is tough for me, because I never really wanted folks to know the details before. Maybe I will start writing more over here, we'll see!

Date: 2010-12-17 11:19 am (UTC)
From: [identity profile]
on a totally unrelated note, your dreads are maturing very nicely!

Date: 2010-12-17 05:23 pm (UTC)
From: [identity profile]
Why thank you lady. :-) Are you on FB?

Date: 2010-12-18 07:03 pm (UTC)
From: [identity profile]
Good to see you back...I am also trying to write more over seemsmuch more personal than FB

Date: 2010-12-20 05:41 pm (UTC)
From: [identity profile]
I agree...LJ is personal and purposeful, where as FB is all busy-lighthearted.

I've joined several special interest groups on LJ, too. LOVE those!

Date: 2010-12-20 06:30 pm (UTC)
From: [identity profile]
Yes, I love my LJ communities, especially the dreadlock and tattoo ones. It just seems I have no inclination to write like I used to, but it's good to know that other folks still check Livejournal too.

Date: 2010-12-20 05:40 pm (UTC)
From: [identity profile]
Glad to see you back! :)


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