Normally on Sunday’s I have dinner in the crock pot or oven so it’s ready when we get home from church. But yesterday, because of being away at a conference since Thursday, I hadn’t had time to prepare that type of a meal. So I turned to a menu of fish Continue reading “A Full Meal in Under 30 Minutes!”→
Recently I went to the kitchen to fix supper and I suddenly thought about an old favorite recipe, and the craving for it caused me to immediately change my menu for the night! It’s one of those comfort-food kind-of-dishes that is delicious, easy and filling, yet so simple that I had everything for it on hand already! It’s also ready in under 30 minutes!!
What did I make? Salisbury steak.! If you’re thinking about the frozen dinner variety, think again. This is meaty, plump and bursting with flavor as well as plenty of gravy to cover the meat and/or any potato you might eat with it.
My recipe came from the Betty Crocker American Country Cooking Cookbook. It has some fantastic recipes in it but the Salisbury Steak is probably my favorite! If you’re wondering what to have for supper this week, this could be your next family favorite!
1 pound lean ground beef
1/3 cup dry bread crumbs (any flavor)
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, sliced and separated into rings
1 can (10 1/2 ounces) condensed beef broth
8 ounces fresh mushrooms, sliced (3 cups)
2 tablespoons cold water
2 teaspoons cornstarch
Mix beef, bread crumbs, salt, pepper and egg. Shape into 4 oval patties, each about 3/4 inch thick.
Cook patties in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until brown; drain. Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is done.
Remove patties; keep warm. Heat onion mixture to boiling. Mix water and cornstarch; stir into onion mixture. Boil and stir 1 minute. Serve over patties.
Happy Monday and Post #4 about Successful Sunday Dinners!
I’m posting late today because I got home from Michigan very late last night and couldn’t finish this post until today! I can’t wait to tell you about my special weekend, but let’s move on with Sunday dinner!
Today I’m going to give you some 30-minute meal ideas for Sunday’s. Sometimes having a meal in the oven or crock pot isn’t feasible, so these menus are a great option!
Things to remember when making 30-minute meals:
As with any other menu, you should still prep anything ahead of time that you can. You may even reduce the time to under 30 minutes!
Get ingredients together so you can grab them easily
Set the table ahead of time.
Find make-ahead sides
Make a dessert before-hand, if that’s part of the menu
Here are some ideas to get you thinking…
Stir Fry – Stir-fry is cooked very quickly, making it great any time you’re in a hurry. This recipe for Orange Chicken was new to me and we loved it! I used her Original recipe she mentions, because I wanted lots of orange flavor! It was super good! This picture does NOT do it justice, so please try it anyway!!!
Waffles – How about making these waffles up ahead and freezing them. Then after church, toast as many as needed and having all kinds of fruit toppings for them! Add a side of bacon and you have a great meal!
German Pancakes – These are a nice twist on regular pancakes and they are soooo good!
So, step out of the traditional Sunday dinner mold and fix a new kind of menu for your family after church. This could become a family tradition that everyone prefers! It’s certainly one they’ll all enjoy! Who doesn’t love waffles and pancakes?!
I hope these dinner ideas are helpful for you. Let me know if I’m aiding your abilities, or if I still need to address other areas for Successful Sunday dinner!
This isn’t a Memorial Day recipe – unless you happen to be vacationing at the beach. In which case, get yourself to the nearest fish market buy some fresh shrimp so you can make this!
Whenever we are at the beach, we always try to buy fresh shrimp in a local seafood market and make one of our favorite fish recipes – Barbecue Shrimp. This recipe comes from Cooking Light and is fantastic! The barbecue comes from all the spices that are added – it’s not a traditional barbecue sauce.
The hardest part of this dish (and it’s not hard at all!) is adding the 11 spices to the skillet. Fish cooks really fast, so this is a definite under 30 Minute meal!
1/2 cup fat-free Caesar dressing
1/3 cup Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika – I use about 1/2 TBL
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp
1/3 cup dry white wine
10 (1-ounce) slices French bread baguette
10 lemon wedges
Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.
It couldn’t be any simpler! I like to serve it over rice. All that sauce is delicious in the rice and then you have a crusty bread to help finish off the rest of it!
We will be grilling hamburgers today, but I’m still remembering this yummy dish from our beach vacation! What are you cooking up on this Memorial Day?
I found this Grilled Chicken and Corn Salad in Rachel Ray’s Magazine and it called my name! It appealed to me for many reasons, but I’m bringing it to you for one reason – IT IS SOOOO GOOD! The kicker for me is the super simple Honey/Lime dressing that goes over the salad. I think I am done buying pre-made salad dressings! Homemade vinaigrettes are just so much better!
I grilled several pieces of chicken at once when I made this (more than I needed), so I could put the meat in other recipes through the week. It makes sense that if you’re going to heat up the grill to cook chicken, do extra and have it on hand for the week! I’ll share my other recipes at the end of this post. But first, here’s the delicious Grilled Chicken and Corn Salad…
Grilled Chicken and Corn Salad with Lime Dressing
1 cup heavy cream or Mexican crema
2 tablespoons chipotle chiles in adobo sauce, pureed or finely chopped This salad is wonderful witihout the Crema!
1 pound boneless, skinless chicken (breast or thigh)
2 large ears corn
1/4 cup olive oil, plus more for drizzling
Salt and pepper
1 tablespoon chopped fresh thyme
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
Juice of 2 limes (about 4 tbsp.)
2 teaspoons acacia honey or light agave
6 cups chopped romaine hearts
4 ounces Manchego cheese, shaved with a vegetable peeler – I used a Mexican cheese blend
1 ripe Hass avocado, sliced and dressed with lemon or lime juice to slow browning
Heat a grill pan or outdoor grill over medium-high to high.
In a small saucepan, heat the cream and chipotle over low, stirring occasionally. Simmer until it thickens a bit, about 5 minutes. Keep warm.
Drizzle the chicken and corn with a little oil. Season with salt, pepper, thyme, oregano and cumin. Grill the chicken and corn until the chicken is cooked through and the corn is charred in spots, turning occasionally, 12 to 15 minutes. (If using a grill pan, cook the corn first.) Invert a small bowl in a large bowl. Place one corncob upright on top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl). Repeat with the other corncob. Slice the chicken. Douse the chicken and corn with the juice of 1 lime.
Dressing: In a large bowl, whisk the juice of the remaining lime, the honey and 1/4 cup olive oil; season. Toss with the greens. Divide among plates; top with the cheese, chicken, corn, chipotle crema and avocado.
I also used the grilled chicken for this soup (with a few changes). I also cut the corn off the cob before adding it to the soup!
My husband used the grilled chicken and made us Quesadillas for lunch one day (isn’t he sweet?!). He added the chicken, tomatoes, and cheese and it made a great lunch dish!
So, do yourself a favor and make this Lime Dressing, if you don’t try anything else. Do yourself a second favor and fire up the grill and get some really flavorful meat in your fridge for the rest of the week!
What have you cooked up in your kitchen this week?
One thing I love about summer is using the grill even more! We use ours in the winter too, but in the summer it really gets a workout! Supper can be ready really fast with a supper like the one I’m featuring today…
I started making a Grilled Foil Kielbasa supper several summers ago and it quickly became one of my go-to summer recipes. I shared it a while back but it’s worthy of a rerun because I’m afraid someone out there overlooked it and I want to do you a favor and introduce you to this great meal. =) Here’s how I make it:
Grilled Kielbasa Packets
1 lb. Kielbasa, cut into 2 inch pieces – I use Turkey Kielbasa
2-3 potatoes, quartered
4 half ears Corn on the cob
1 onion, sliced
4 Tbl. Butter
Salt, Pepper, Paprika
Cut four 15″ pieces of foil. Layer the Kielbasa, potatoes, onion and corn on the foil. Sprinkle with salt, pepper, and paprika. Place 1 tbl of butter on top. Bring edges of foil together to the top and fold down to close tightly. Seal sides by crimping edges. Place on 350 degree grill for about 20 minutes, turning packet occasionally. Test potatoes to see if they’re soft. Take a close look…
I set the packet on the plates and just open them up and serve it rustic style. It’s like eating at the campfire (as I imagine it would be…I’m not much of a camper!). But the Kielbasa is a little charred, the potatoes are tender and the corn, perfect! Add a piece of bread and a side salad and you have dinner complete!
I hope you’ll fire up the grill and try this soon. Plan for it on a busy day. This will make your life easier (and tastier!).