Hamburger Soup
Hi everybody :)
Happy February! It's has been chilly here for these past few days. I been hiding under my covers refusing to get out of bed :). On cold days I like to make some of my old stand by recipes. You know, the kind that don't take to long to prepare but taste like you spent all day in the kitchen.
Today stand by recipe is Hamburger Soup. It's one of my favorites because it's easily adjustable to whatever vegetables you have on hand. Here
's what I did...
Hamburger Soup
3 - 4 lbs. ground chuck
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion, sliced
6 cups water
1 tsp. Better than Bouillon Beef Base (reduce sodium)
4 cups potatoes, peeled and cut-up
2 cups carrots, peeled and sliced
1 bay leaf
1 pack Lipton soup mix + 1/4 cup water + 1 1/2 Tbsp. cornstarch or flour
1 (14.5 oz.) can diced tomatoes
1 cup frozen baby sweet peas or okra*
Sprinkle meat with salt and pepper. Brown meat in pot over med heat. Drained.
Add onion, saute until tender.
Add water, beef base, potatoes, carrots and bay leaf. Cover and simmer over low heat until vegetables are tender; about 25 minutes.
Mix soup mix, cornstarch, and water. Add to the pot along with tomatoes and peas.
Cook about 5 minutes longer or until thicken. Remove bay leaf before serving.
*If using okra, add at the end of cooking time. Cover and let sit for about 5 minutes; the heat for the soup will cook the okra.
This is great serve with buttery hot cornbread.
ENJOY! Come again...
Linked to:
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Flour Me With Love: Mix it up Monday!
Recipe Sharing Monday @ Jam Hands
Marvelous Mondays @ This Gal Cooks
Skip To My Lou: Made by you Monday
Cheddar Bay-Styled Salmon Croquettes
Hi everybody :)
I try to eat salmon once a week or least twice a month. I love it fresh, frozen, or canned; for today recipe, I'm using canned salmon. I find it's best to buy the cans in bulk at Sam's Club (you get 4 (14 3/4 oz.) cans for about $6.oo).
The last time I was there, I spotted a box of Red Lobster Cheddar Bay Biscuit Mix. So I figure, why not try it. I later came home, put it away and forgot about it... until today while trying to come up with what would make a great snack? The answer, croquettes! But, not just ordinary salmon croquettes... no, no, nooooo... Cheddar Bay-Styled Salmon Croquettes.
It came to me, just when I reach into the cabinet to get the salmon and remember the biscuit mix. Why not replace the flour in a ordinary croquette recipe with the biscuit mixture and add cheese? Me, being the ever-loving experimentalist that I am :) had to give this a try. Here's what I did...
Cheddar Bay-Styled Salmon Croquettes
1(14 3/4 oz.) can salmon, bones removed; drained & reserved 2 tablespoons liquid
1 egg, beaten
1/3 cup onion, chopped
1/3 - 1/2 cup* Red Lobster Cheddar Bay Biscuit Mix (I found this at Sam's Club)
1/2 teaspoon herb pack (it comes in the box with the mix)
1/3 cup cheddar cheese, shredded (I used finely grated Mexican Blend) (it was what I had)
Lemon Pepper & Salt, to taste
2 teaspoons baking powder
Panko Japanese Style Bread Crumbs (for coating)
Oil for frying
Heat about 1 inch of oil in a large, heavy skillet to oil to 350°F.
Combine salmon, egg, onion, biscuit mixture, cheese, and seasonings in a medium bowl; set aside.
In a small bowl, mix reserved salmon liquid and baking powder. (Mixture will be bubbly, foamy, and white.) Stir into salmon mixture. (Don't over-mix)
Shape into balls (*add more biscuit mix only if needed; you want just enough for it to hold it shape). Place crumb coating in a shallow pan or zip-lock bag. Roll balls in crumb coating, flatten slightly. Carefully lower croquettes into hot oil. (Do not over crowd).
Fry in batches for 3 -5 minutes on each side or until golden brown. Drain patties on paper towels. Serve with tartar sauce, mustard/ketchup and/or hot sauce, if desired.
What I Think:
I absolutely LOVE the croquettes; full of flavor: tender flakes of fish embedded in an onions, herbs, and cheese dough wrapped in nice crunchy crumb coating. If you haven't try Panko bread crumbs yet, you must give it a try. I can't wait to make this again, so it will be REPEATED as often as possible.
(A little side note, I first discovered the bread crumbs from Jane's blog, where I actually won a box, and been loving it every since. Jane has a super great blog, but don't take my word for it, stop by and see for yourself.)
Need a great snack for a party or entertaining? Try the salmon croquettes... Cheddar Bay-Styled, of course :)
ENJOY! Come again...
Linked to:
The Mandatory Mooch Tasty Thursday
Show Case Your Talent @What's Cooking Love
Creative Juice Thursday @ Momnivore's Dilemma
Full Plate Thursday @ Miz Helen's Country Cottage
The Better Baker Weekend Potluck
Miss Information: I Freakin' Did It Friday
Katherine Martinelli: Salmon Blog Hop
Brussels Sprouts & Carrots Casserole
Hi everybody :)
I've been loving brussels sprouts so much lately I came up with a new version of my favorite casserole, Cheesy Green Bean Casserole, featuring it along with carrots. The brussels sprouts and carrots are first steamed, than cooled. Mix with the remaining ingredients and baked into a cheesy casserole topped with a cornbread topping, much like a squash casserole. Here's what I did...
Brussels Sprouts Au Gratin
5 bacon slices, cut into pieces
1 medium onion, sliced
2 pounds Brussels sprouts, trimmed
1 1/2 cups carrots, sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (14.5 oz.) cream of chicken or mushroom soup
1 package Southern Mills Cheddar Cheese Sauce Mix + 1 cup water or 1 cup prepared cheese sauce
1/4 teaspoon ground nutmeg
1/2 cup French Fried Onions, cheddar flavored
2 tablespoons butter, melted
Topping:
1 1/2 cups cornbread crumbs (homemade or store-brought)
1/2 cup shredded cheddar cheese
1/2 cup French Fried Onions, cheddar flavored, crushed
2 tablespoons butter, cold; cut into small pieces
Heat oven to 350 degrees F.
Coat a casserole dish with cooking spray.
Cook bacon and onion over medium heat in small saucepan until golden brown, set aside.
Place Brussels sprouts and carrots in saucepan with enough water to cover. Simmer, uncovered, 5 to 10 minutes, until tender. Drain. Place in drainer, run cold water over it to cool.
Place in a large bowl, brussels sprouts and carrots. Halved brussels sprouts, add the remaining ingredients, set aside.
Mix topping ingredients together until well blended.
Put brussels sprout mixture into prepared casserole dish. Sprinkle with cornbread mixture Cover and bake 25 minutes, until cheese is melted or heated and bubbly hot.
Source: partly inspired by Food Network here, Yum-Yum Brussels Sprouts, and Cheesy Green Bean Casserole
What I Think:
I love the flavor combination of the brussels sprouts and carrots. But, I think next time I make this I will add 2 tablespoons of brown sugar to the onion/bacon mixture to give it a more caramelized flavor for added sweetness. All in all this was a very tasty casserole and definitely worthy of a REPEAT.
ENJOY! Come again...
Linked to:
The Winthrop Chronicles Link Party
Show Me What You Got Tuesday's at ODH
Tasty Tuesday (Food Only) @ Naptime Creation
Kathe With an E You're Gonna Love It
Tuesday-Talent-Show: Chef In Training
33 Shades of Green-Tasty Tuesday
Pint Sized Baker Two Cup Tuesday
Show and Share Wednesday Semi-Homemade Mom
Bizzy Bake Recipe Box
Wednesday Whatsit
