Salisbury Steak

Salisbury Steak II

Salisbury Steak

  • Servings: 4
  • Difficulty: Easy
  • Print

When I here the words “Salisbury Steak” my mind immediately goes back to the days  of Glass and Steel Diners where burly truck drivers would chow down on the Blue Plate Special, often times Salisbury Steak, followed by a dessert of Antacids.

Thankfully things have changed and diner food has been elevated to a much higher level including Salisbury Steak.

Here’s how we do this one.

Shopping list:

For the steak…….

  • 1 pound Ground Beef
  • 3 tablespoons Canola Oil
  • 1/4 cup Bread Crumbs
  • 2 large Eggs
  • 1/4 cup Worcestershire Sauce
  • 2 teaspoons Granulated Garlic
  • 2 teaspoons Granulated Onion
  • 1 teaspoon dried Mustard
  • 2 teaspoons Salt
  • 2 teaspoons Ground Pepper

For the gravy……

  • 1 medium Sweet Onion – sliced
  • 1/2 cup Butter
  • 1/2 cup All Purpose Flour
  • 3 cups Vegetable Broth
  • 2 tablespoons Granulated Garlic
  • Salt and Pepper to taste

Putting it all together:

  1. In a large bowl combine all the ingredients for the steak, form into oval shaped patties about 1/4 inch thick and put in the refrigerator for about 1 hour to set up.
  2. In a large fry pan heat the oil and place the patties in but do not crowd them.
  3. Cook the  patties for five minutes per side, or until the internal temp hits 160° and when done remove to a plate and tent with tin foil to keep warm.
  4. In the same pan the patties were in melt the butter and add the flour. Stir well to make a Roux. Add the onions and cook for another 3 to 5 minutes.
  5. Add the vegetable broth, garlic, salt and pepper and mix well. Let simmer for 15 minutes.
  6. Plate with your favourite side, cover with gravy and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit


Fish and chips

  • Servings: ”4-6″
  • Difficulty: ”easy”
  • Print


In reading posts from other bloggers or food sites I often run across “This was my grandmothers recipe” or “I learned this one from my mother”. My grandmother died almost 40 years ago and I don’t ever remember her cooking anything and as far as I know my mom’s recipes have disappeared so I don’t have the ability to draw on either of those two for inspiration which is one of the reasons I started this blog in the first place… so My Kids would have “family” recipes to draw from should they so wish.

Now I know what you are going to say……. “How can something as simple as fish and chips become “your family recipe”  since it is such a basic straight forward recipe that everyone at one time or another has made? The answer to that is simply that any recipe can become your family recipe due to the twists and turns that you give it and so with the ones I have added to this basic of all fish and chips recipe it has become mine.  

Here’s how we do this one.

Shopping list:

  • 4 to 6 Sole fillets
  • 3 tablespoons Canola oil
  • 1/2 cup bread crumbs
  • 2 large eggs – whisked
  • 1 head of Cauliflower – leaves removed and cut into small pieces
  • 1 medium white onion- quartered
  • 4 peeled garlic cloves
  • 1/4 cup butter
  • 1/4 cup (more or less) heavy cream
  • 1 teaspoon each of: Salt,pepper,paprika,oregano,basil
  • 1 pound french fries- (I prefer fresh cut but didn’t have the time so I used frozen)

Putting it all together:

  1. Mix the bread crumbs, herbs and spices together making sure they are thoroughly blended and set aside
  2. Bake the french fries according to the package instructions
  3. In a large pot bring 2 inches of water to a boil
  4. Place the cauliflower, onion and garlic into a steamer and place, covered, over the boiling water
  5. Steam for approximately 15 minutes or until the cauliflower, onions and garlic are fork tender
  6. Put half the cauliflower mix into a food processor or blender along with one ladle full of the water
  7. Blend until smooth
  8. Add in the remaining cauliflower mix along with the butter and mix for about two minutes
  9. While the food processor is running add in the heavy cream until just incorporated
  10. Dredge the fish in the seasoned bread crumbs, put in the egg wash and then back in the bread crumbs
  11. Heat the Canola oil in a fry pan and fry the fish until golden brown on both sides. About four minutes depending on the thickness of the fish
  12. Place the cauliflower puree on one side of the plate, lay the fish on the puree and the french fries beside
  13. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………

Bon Appetit




Shake and Bake

Shake and bake chicken

  • Servings: 4
  • Difficulty: easy
  • Print



Every once in a while I ask my darling other, better?, half what we should have for dinner and a lot of the time I get “Oh I don’t know. Whatever you feel like making” and this statement has a habit of driving me bonkers which, in itself, is a short drive but it doesn’t help when I’m looking for a bit of inspiration. This time, however, she came back with a reply that I have not heard in quite some time——– Shake and Bake!

Now I know some of you are thinking…… Shake and Bake?… really? isn’t that rather pedestrian…… My answer is “not really” especially when you think about “simple but tasty recipes for the grilling season and beyond” and what could be simpler than coating a piece of chicken and putting it in the oven to do its thing and what will set this recipe off from the others is TWO things.

1) The Shake and Bake coating is home made rather than store bought which allows you to make a large batch and use only as much as you need and…..

2) This home made recipe excludes the one thing that most other Shake and Bake recipes have in common——- Olive Oil. That’s right, olive oil. When I was researching this recipe that is the one thing I kept stumbling over and while I don’t have an issue of using olive oil I find it hard to wrap my head around the concept of adding oil to a bunch of dry ingredients and using it to coat my chicken thus increasing my chance of wasting the dry coating.

This recipe, then, is going to be a bit different in that I am substituting Buttermilk for the Olive Oil.

Here’s how this one goes…….


  • 1 1/2 Cups bread crumbs
  • 2 1/2 Tablespoons chicken dry rub (see rubs and marinades)
  • 2 Tablespoons dry parsley flakes
  • 2 Tablespoons grated Parmesan cheese
  • 4 Chicken legs, backs attached
  • 2 to 3 Cups Buttermilk

Putting it all together: 

  • Pre heat your oven to 375 degrees
  • Place the chicken in a large seal able bag and add the buttermilk.
  • Marinade the chicken for at least an hour
  • Put the coating mix in a large seal able bag
  • Remove the chicken from the buttermilk making sure to shake off any excess and toss with the coating mix
  • Repeat until all the chicken has been coated


Bung the chicken in the oven (I really need to stop talking like Jamie Oliver) for approximately 45 minutes or until the internal temperature reaches 165 degrees.

Add you favorite sides and enjoy.



So there you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……….

                                    Bon Apettite 



Chicken fried steak


It seems that whenever I mention this recipe to someone I get the whole “chicken fried WWWHHHAAATTT????” and to be honest when I first heard about this dish some 30 years ago when it was called “Steak and Bake” I had the same reaction. Well fast forward 30 years and it’s not a stranger anymore.

One of the reasons I really like this recipe is that it is using an inexpensive cut of meat that does not require and inordinate amount of time to cook AND when you add smashed potatoes , “milk” gravy and a vegetable you can feed a family of four  for under $20.00. That’s right you heard me — UNDER $20.00.

Here’s how:


–          1 2 pound Round steak

–          1 Cup of flour

–          ½ cup milk

–          2 Tablespoon salt, pepper, granulated garlic, granulated onion

–          3 Eggs (whisked)

–          1 Cup bread crumbs or cracker meal (I use Kellogg’s bread crumbs)

–          1 Cup of milk

–          ½ cup Butter

–          1/2 Cup plus 3 tablespoons Canola oil

–          Chicken stock

–          1 Medium onion, diced


–          Cut the steak into four serving sizes

–          Mix the spices with the flour and place on a flat surface

–          Dip the steak into the seasoned flour then the eggs and finally the bread crumbs

–          Repeat with all four pieces

–          Heat a half cup of Canola oil in a large non- stick pan

–          Fry the steak until golden brown

–          Remove from the oil and drain on some paper towel

–          In a separate sauté pan heat the remaining Canola oil and add the butter

–          Sauté the onions until just translucent, about three minutes

–          Sprinkle in half the seasoned flour and whisk until incorporated

–          Allow the flour to cook off for approx. 5 minutes

–          Slowly add the chicken stock until you get the consistency you want

–          Add the milk and let reduce until the gravy is as thick as you would like

Serve the steak with your sides, I suggest smashed potatoes and green beans and ladel on the gravy.

There you have it. Simple ,tasty and inexpensive.

Bon Appetit