Meal Plan, Happenings and Recipe Share

Salisbury Steak
-1 tablespoon olive oil
-3 onions, diced
-1 teaspoon salt
-1/2 teaspoon black pepper
-2 cloves garlic, minced
-1 teaspoon fresh thyme leaves
-1 Knorr beef bouillon
-1/2 cup water
-1 Tablespoon Worcestershire sauce
-1 Tablespoon Kitchen Bouquet
-2 1/2 pounds 85/15 ground beef
-2 eggs
-1/2 cup dry bread crumbs
-pound mushrooms
-1/2 cup flour
-4 cups beef stock
In a frying pan heat olive oil, add onions, salt and pepper. Cook over low heat for about 30 minutes, stirring frequently to caramelize the onions. Add garlic, thyme, beef bouillon cube, water, Worcestershire sauce, and Kitchen Bouquet. Cook for an additional minute. Turn off heat and let completely cool. In a large mixing bowl add ground beef, onion mixture, eggs and bread crumbs. Gently mix together. Form into oval shape loaves and fry off in pan. Add pound sliced mushrooms and cook until soft. Add 1/2 cup flour cooking for about a minute. Add 4 cup beef stock and bring to simmer. Return meat to pan and cook with sauce on low for 20-30 minutes

Sausage, Egg & Cheese Bake
-2 pounds breakfast sausage
-1 1/2 pounds frozen O'Brien potatoes
-18 eggs
-8 oz green chilies
-1/4 cup chopped chives or green onions
-4 cup shredded cheese
-1 cup cream
Brown sausage in skillet, remove and reserve grease. Cook potatoes in grease. In large bowl add eggs, green chilies, chives and cream. In 13 x 9 inch pan layer potatoes, sausage, half of the cheese, egg mixture and remaining cheese. Bake at 325 for 50 minutes or until middle of casserole isn't giggly.    • Recipe Share | Make Ahead Breakfast Casserole  

Refried Beans Recipe:
-4 Tablespoon Butter
-onion, diced
-2 cloves garlic, minced
-1 jalapeno minced
-1 teaspoon salt
-1 pablano pepper, (roasted on open flame, remove charred skin with paper towel, seed pepper and dice)
-2 (30 ounce) cans of pinto beans

Melt butter in heavy bottom pan and saute onion slowly over low heat for about 10 minutes. Add garlic, jalapeno pepper, salt and pablano pepper; continue to cook slowly over low heat for 20-30 minutes; stir occasionally. Add beans with their juice and increase temperature of flame to medium-low heat. Mash beans with a potato masher. Cook until desired consistency stirring frequently so beans do not scorch and taste to see if more salt is needed.    • Recipe Share | Refried Beans  

San Diego Style Rolled Tacos
   • Recipe Share | Leftover Makeover | San Die...  

Orange Chicken
1 Tablespoon oil
6 scallions sliced; reserve the green tops for garnish and white parts for sauce
2 cloves garlic
1 tablespoon minced fresh ginger
red pepper flakes to taste
salt and pepper to taste
1 tablespoon Brown Sugar
1 tablespoon Rice Wine Vinegar
1 tablespoon Soy Sauce
2 tablespoon water and 1 tablespoon cornstarch
zest of two oranges
juice of two oranges
2 chicken thighs boneless and skinless, cut into bite size pieces
1 egg and 1 tablespoon cornstarch mixed together
oil for frying the chicken
1 tablespoon chopped fresh cilantro for garnish ( I said parsley in video but meant to say cilantro)
Heat tablespoon of oil in fry pan; add white onion tops, garlic, ginger, and red pepper flakes. Add salt and pepper to taste, cook for a minute or so. Add orange juice, soy sauce, vinegar, brown sugar and bring to a boil. add enough of the cornstarch/water slurry to thicken sauce. Add orange zest. Turn off heat. In a bowl mix 1 tablespoon cornstarch and egg together; mix for about a minute. Add chicken pieces and cat well. Heat 2 inches of oil in pan to 365 degrees. Add coated chicken pieces one at a time so they don't clump and fry until golden brown. Remove chicken from oil and add to sauce; coating evenly. Serve Orange Chicken over rice. Garnish with cilantro and green parts of scallions.    • Orange Chicken | Recipe Share  

Twice Baked Potatoes Recipe:
-4 (10 ounce) baking potatoes
-1/2 cup butter, at room temperature
-8 slices bacon, cooked crisp and crumbled
-1/2 cup sour cream
-4 ounces sharp cheddar cheese, divided
-1/2 cup milk
-2 green onions finely minced
-1 teaspoon Kosher salt or to taste
-1/2 teaspoon black pepper or to taste
Scrub potatoes thoroughly, pierce with knife. Bake in preheated 425 degree oven for 1 hour. Remove from oven and let cool until able to handle. Cut each potato in half horizontally. Scoop out potato pulp leaving 1/4 inch wall in skins; place pulp in large bowl. Add butter, bacon, sour cream, 1/2 cup of the grated cheese (keep remainder for later), milk, green onions, salt and pepper. using potato masher, mash until well blended. Fill each potato skin evenly with potato mixture and top with reserved cheese. Place on a baking sheet. Bake in a 350 degree preheated oven for 20 mins. Yields 8 servings; 325 calories.    • Recipe Share | Twice Baked Potatoes