Look at what's cookin

My adventure's in feeding my family

Salisbury Steak Meatballs May 15, 2014

Filed under: Pioneer Women — kariryerson @ 12:00 am

A lot of people have bad memories of Salisbury steak for cafeteria lunches. I never had it in school so I had nothing to associate it with. I came across this recipe and decided to give it a shot. Despite the people in my house having bad memories, we all enjoyed this.


  • 2 pounds Ground Beef
  • 3/4 cups Seasoned Breadcrumbs
  • 1/4 cup Brown Mustard
  • 1/4 cup Ketchup
  • 1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes
  • 1 Tablespoon Worcestershire Sauce
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 whole Half Stick Salted Butter
  • 1 whole Large Onion, Halved And Sliced
  • 2-1/2 cups Beef Broth
  • 1 Tablespoon Worcestershire Sauce (addition)
  • 1 Tablespoon Ketchup (additional)
  • 2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
  • 1 teaspoon Kitchen Bouquet (optional)
  • 1 pound Egg Noodles, Cooked To Al Dente And Drained
  •  Minced Fresh Parsley




To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.

Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.

In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.

Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.

Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with minced parsley.



Bacon Cheddar Onion Biscuits May 21, 2013

Filed under: Pioneer Women — kariryerson @ 12:00 am

I have baked a recipe from The Pioneer Women in the past and didn’t enjoy it, so I didn’t post it. I tried again with this recipe and while I wasn’t wowed by it, every one else loved them so I decided to post it. Well, the hubs didn’t love it because of all the onions but I  expected that.


  • 2 cups All-purpose Flour
  • 1 tsp Baking Powder
  • 3/4 tsp Salt
  • 1/4 cup Vegetable Shortening
  • 10 tbso Milk
  • 4 tbso Vegetable Oil
  • 1 whole Egg
  • 10 slices Thick Cut Bacon, Fried And Crumbled
  • 1 cup Finely Diced Onion
  • 1 cup Grated Sharp Cheddar Cheese

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Cook bacon and onions

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Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined.

Combine milk, oil, and egg in a separate bowl. Whisk together.

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Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.

Spoon batter into greased muffin tins. Bake for 20 to 22 minutes on 375 degrees until golden Remove from pan and serve warm.

(I forgot to take a post cooking photo but I will let ya’ll use your imaginations)

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Hot & Spicy Italian Drip Beef October 16, 2012

Filed under: Pioneer Women — kariryerson @ 12:00 am

I found this recipe from The Pioneer Woman website. I thought it would be a different way to use up a roast (we have a ton from the quarter cow we bought).  I couldn’t find hot cherry peppers so I used sweet and some hot sauce instead. The recipe was very simple. My roast didn’t have much fat so I never had to remove the hardened fat like the recipe calls for. I served my sandwiches with a side of the juice to dip it in. Very tasty 🙂


  • 2 Tablespoons Olive Oil
  • 2 whole Chuck Roasts (2 1/2 To 3 Pounds Each)
  • Salt And Pepper
  • 32 ounces, fluid Beef Stock
  • 1 can 28 Ounce Crushed Tomatoes
  • 1 jar (16 Ounce) Pepperoncinis, With Juice
  • 1 jar (16 Ounce) Hot Cherry Peppers, Drained (I could only find sweet so I used those and some hot sauce)
  • 2 jars (4 Ounces Each) Pimentos
  • 1 Buttered, Toasted Rolls
  • Pepper Jack Cheese


***NOTE: This recipe can easily be halved!

Preheat oven to 300 degrees.

Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.

Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), pimentos (with the juice) and the drained hot cherry peppers. Stir to combine, then add the roasts back to the pot.

Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it’s not, return the pot to the oven for another 30 to 45 minutes, or until it’s falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.

When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.


Sour Cream Noodle Bake October 4, 2012

Filed under: Pioneer Women — kariryerson @ 12:00 am

I have been wanting to make this for a long time but I kept putting it off. When I finally did make it I found it tangy but enjoyable, the husband was not a fan. It was simple to put together. I used bison instead of beef because bison was on clearance and its a very yummy meat. The recipe calls for you to layer the needles and the meat mixture, I chose to mix it all together to make it simpler.


  • 1 lb ground beef (or bison)
  • 15 oz can Tomato Sauce
  • 1/2 tsp Salt
  • Freshly Ground Black Pepper
  • 8 oz Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/2 cup Sliced Green Onions (less To Taste)
  • 1 cup Grated Sharp Cheddar Cheese


Preheat oven to 350 degrees.

Brown meat in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, mix noodle and meat mixture together. Put in a over safe pan that has been sprayed with cooking spray. Cover with cheese.

Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.


Chicken with Mushrooms and Artichokes June 15, 2012

Filed under: Pioneer Women — kariryerson @ 2:03 pm

When cooking on the road, I look for foods I couldn’t make at home due to the hubs hating certain ingredients (mushrooms). I also look for things that can all be completed on the stovetop since I am not always guaranteed to have an oven and I like to buy groceries before I get to my room the first night (since once I am in there I probably wont leave). I found this to be simple and tasty. The original recipe from The Pioneer Women calls to top with chives and parm but I opted to leave them out.


  • 8 whole Chicken Legs Or Thighs
  • Salt And Pepper, to taste
  • 3 Tablespoons Olive Oil
  • 16 ounces, weight White Mushrooms, Sliced
  • 5 whole Garlic Cloves, Minced
  • 1/2 cup White Wine, Or More To Taste
  • 2 cups Chicken Broth (More As Needed)
  • 1 whole 14.5 Ounce Can Artichoke Hearts, Drained , Rinsed, And Patted Dry
  • 1 cup Heavy Cream
  • 16 ounces, weight Pasta – Cooked And Drained


Salt and pepper chicken pieces.

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.

Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.

Pour in chicken broth—you should have enough for it to be very liquidy. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for 30 minutes, checking to make sure chicken broth doesn’t completely evaporate. (Add more as needed).

Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan. Put lid on pan again and cook for an additional 10 minutes to thicken sauce. Stir and check for seasonings; add salt and pepper to taste.

Pour over cooked pasta.


Steak and Au Gratin Potatoes October 4, 2011

Filed under: Pioneer Women — kariryerson @ 9:25 am

MORE STEAK AND POTATOES! There are a million recipes for this and I plan to try them all. I love cheesy potatoes and had heard this Pioneer Women recipe  was amazing so of course I had to try it. I would make them again and again. I also made a simple side of grilled asparagus.


  • Asparagus
  • Lemon Pepper Seasoning
  • Olive Oil
  • Steaks (one per person)
  • Salt
  • Pepper
  • Rosemary
  • Garlic
  • 4 whole Russet Potatoes, Scrubbed Clean
  • 2 Tablespoons Butter, Softened
  • 1-1/2 cup Heavy Cream
  • 1/2 cup Whole Milk (I used 2% milk)
  • 2 Tablespoons Flour
  • 4 cloves Garlic, Finely Minced
  • 1 teaspoon Salt
  • Freshly Ground Pepper, to taste
  • 1 cup Sharp Cheddar Cheese, Freshly Grated


Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful.

While the potatoes are cooking, season the asparagus with garlic, lemon pepper and olive oil. Season steak with garlic, salt, pepper and rosemary. Grill both over medium until cooked to desired doneness.