Saturday, September 16, 2017

Nana's Salisbury Steak

My grandmother would make her own bread crumbs, I like panko.

Gabe loves potatoes thus I served the Salisbury Steaks over mashed potatoes.


1 pound hamburger meat
1/3 cup bread crumbs ( I used panko)
1 teaspoon ketchup
1 teaspoon mustard
 1 teaspoon Worcestershire sauce
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder

2 packets Brown Gravy Mix
2 cup hot Water
1 teaspoon Ketchup

1/2 teaspoon Worcestershire sauce

For cooking patties in skillet:
1 tablespoon olive oil
1 tablespoon butter


Combine hamburger ingredients in a large bowl. Mix with your hands until ingredients are incorporated. Form into patties.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.

Cook patties on both sides until no longer pink.

Whisk together gravy mix and water until well blended.

Whisk in ketchup and Worcestershire and pour over patties in skillet.

Lower the heat and allow to simmer until gravy warms and thickens.

Remove patties from skillet and serve

Friday, September 8, 2017

Meet Harvey and Irma

Celebrating their 75th wedding anniversary tomorrow

 That's some category 5 love <3 

Saturday, September 2, 2017

Chickpea Salad with Carrots and Dill


2 cans chickpeas (15 ounces each), rinsed and drained
2 cups grated carrots 
⅔ cup chopped celery 
½ cup thinly sliced green onion 
⅓ cup extra-virgin olive oil
2 to 3 tablespoons sherry vinegar
1 medium-to-large clove garlic, pressed or minced
¼ teaspoon salt

Freshly ground black pepper
1/4 tsp. dry dill ( didn't have fresh)


In a medium serving bowl, combine the chickpeas, carrots, celery, green onions. Set aside.

Prepare the vinaigrette- combine the olive oil, 2 tablespoons of the vinegar, garlic, salt, and pepper in small bowl. Whisk until blended and pour all of the dressing over the chickpea mixture.

Sprinkle with dry dill


Tuesday, August 29, 2017

Houston has millions of people rooting for you

People helping people- that's what it's all about.  You're supposed to help others in need regardless of race, religion, creed, class or sex. Just help one another.
If you want the world to be a better place, it has to start with you.

400 Billion gallons of water fell on Houston over the weekend. I can see how there comes a point when a few more gallons won't change your mood.

I hope your spirits keep going up and your water levels settle back to normal.

Sunday, August 27, 2017

EASY Dijon Mustard/Lemon Panko Roasted Chicken

 I opened the container of buttermilk and yuck- it was bad. Luckily I had powdered buttermilk. It was the first time using the powdered stuff, it worked out great! I needed 1/2 cup of buttermilk so I measured 1/2 cup of water and added 3 tablespoons of Sa Co Cultured buttermilk blend. If I had milk in the fridge, would of added lemon to make some buttermilk but the powered worked out well.

Since the powdered buttermilk had lumps I whipped it in my magic bullet. Once it was  combined and the lumps were gone I added the mustard and again mixed it in the bullet until thoroughly combined.

The recipe did not call for the chicken to be marinated.  I poured all the mustard/buttermilk mix into a large freezer bag and added a cut up chicken and placed in the refrigerator 3-5 hours.

I used Progresso Panko Lemon Pepper Bread Crumbs and I coated the marinated chicken with it. 

It's an easy dish and sort of a take off of the Cripsy Mustard Roasted chicken that Ina Garten made.

This is my easy version.


1/2 cup dijon mustard
1/2 cup buttermilk
1 3-5 pound chicken - cut up.
1 plus cups bread crumbs for coating.


Preheat oven to 350 degrees.

Combine in a blender or a magic bullet the dijon mustard and the buttermilk.

Once thoroughly combined pour into a large plastic bag.

Wash and dry the chicken and add to the plastic bag with the buttermilk/mustard combination.

Place in the refrigerator 3-5 hours. 

Place the panko bread crumbs on a large plate and remove each chicken part from the marinade and coat with the bread crumbs. 

Place the chicken in a large baking dish which prepared with non- stick spray.

Bake uncovered for one hour.

Featured 9/4/2017- Cooking and Crafting with J&J