Salisbury Steak Meatballs

  • 1½ lb lean ground beef
  • ½ cup breadcrumbs
  • 1 egg
  • ¼ cup ketchup
  • ¼ cup coarse grain mustard (I omitted)
  • 1 tbsp Worcestershire sauce
  • 1 tsp seasoning salt
  • ½ tsp pepper
  • 1 tsp onion powder
  • 2 tbsp olive oil (for sauting)
  • 2 tbsp butter
  • 1/2 large onion, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 2 tbsp cornstarch
  • ½ tsp seasoning salt
  • 1 tbsp ketchup


  1. Mix all the meatball ingredients (excluding the olive oil) in a large bowl.  Shape into meatballs, roughly 1 inch in diameter.
  2. Add the olive oil to a large skillet and cook meatballs over medium heat. Use a large skillet so all meatballs fit in one batch otherwise you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
  3. To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. In a bowl add the cornstarch and beef broth and whisk. Add broth and remaining gravy ingredients to skillet and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth.
  4. When the gravy is done add the meatballs back to the skillet and toss them around so they’re covered in the gravy…heat through.
Great served over mashed potatoes!

Chicken with Orzo & Peas

Comfort food at it's finest!

Comfort food at it’s finest!

What you need:
4 tablespoons butter, divided
2 pounds chicken tenderloins
1/2 cup onion, chopped
2 cloves garlic, minced
1 pound box orzo
2 cups fresh or frozen peas
1 tablespoon fresh basil, chopped
32 ounces chicken broth
salt and pepper, as needed

Preheat oven to 375 degrees.

In a large saute pan, melt 2 tablespoons butter over medium high heat. Season tenderloins with salt and pepper, and cook in the butter until each side is browned, about 3 minutes each side. Remove from pan and set aside.

Add remaining 2 tablespoons butter to the saute pan, melt and add the onion and garlic. Saute for 1-2 minutes then add the orzo. Saute for another 3-4 minutes until orzo starts to brown. Add peas, basil and chicken broth and stir to combine. Add salt and pepper if needed. Pour orzo mixture into a 9×13 glass baking dish. Place tenderloins on top of orzo. Bake for 45 minutes.

Al’s Stewed Chicken

A comforting meal from my childhood.  My stepdad used to make this and we all LOVED it.  Sometimes my mom could talk him into making Bisquick dumplings to go with it but he didn’t like to do that very often as he claimed they sucked up all the gravy!

1 whole chicken, cut up (I used 4 chicken thighs)





Chicken bouillon

  1. Season the flour with salt & pepper and then dredge the chicken pieces in the flour mixture (reserve remaining flour mixture).
  2. Heat EVOO in a dutch oven and add chicken pieces.  Saute chicken until lightly browned. Remove chicken.
  3. Add some of the left over flour mixture to the bottom of the dutch oven and combine with tidbits in bottom of pan, making a roux of sorts.
  4. Add 3-4 cups of water to dutch oven and let simmer for 1/2 an hour or so.  While simmering add a chicken bouillon.
  5. Add chicken back to pot and let simmer 3-4 hours until chicken is very tender and broth is gravy consistency.  (If having trouble getting the gravy to thicken combine some of the reserved flour & water until smooth and then add to simmering pot)

Simmering pot of yumminess

My step dad always served this with mashed potatoes but you could serve it with rice or pasta as well.



Hearty Chicken & Dumplings

This meal has been a family favorite for many years.  A hearty, comforting meal, it’s great for a cold winter night.  Many years ago, a friend shared her recipe for dumplings and I’ve been making them that way ever since.

2 cups cooked chicken, shredded (I use leftover chicken if I can)

Chicken broth

1 cup carrots, chopped

½ onion, diced

Salt & pepper, to taste

½ cup rice, uncooked

3 eggs

All purpose flour

Put all ingredients except rice, eggs & flour in large pot.  If you don’t feel you have enough liquid add water until desired consistency.  If you add water you may want to add chicken bouillon or base to bring the chicken flavor back to where you want it.

Simmer until all vegetables are tender, approximately 2 hours or so.  Add rice and continue to cook until rice is tender.

To make dumplings:

Break eggs into a medium sized bowl and add flour by tablespoons until the ‘batter’ is firm enough that it slowly drips off your spoon.  If it becomes too thick you can add a little water to bring it to the proper consistency.  Add salt & pepper to taste.

Dumpling batter consistency

Add dumplings by teaspoonful to soup, placing so that they are beneath the broth.  Cover and cook on medium-high heat about 5 minutes until dumplings are cooked through.  Serve & eat!

Dumplings after cooking 5 minutes

Tasty and filling

Old Fashioned Meatloaf

1 lb ground chuck


1 small onion, diced

1 egg

½ cup binder (dry oatmeal, wheaties, frosted flakes, corn flakes)

Salt to taste

Pepper to taste

¼ – ½ cup (depending on your tastes) Ketchup


Combine ingredient, except for ketchup in a large bowl.  My mom always mixed with her hands, so I do too!  Place the combined meat mixture into a loaf pan (I’m using muffin tins this time – something different.  I plan to freeze the remainder so that we have an easy meal in the future) or you can use any type of pan and form the meat mixture into a loaf.  Cover the top of the loaf with ketchup and place in an oven preheated to 350.  Bake for approximately 45 minutes to 1 hour.


We usually have mashed potatoes and cream style corn with this meal.

Ready for the oven

Completed Meal

Chicken & Noodles

  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted


  • 1 cup milk
  • 1/3 cup grated Parmesan cheese
  • Pepper to taste
  • Salt to taste
  • 3 cups cooked wide egg noodles
  • 2 cups cubed, cooked chicken
  • Small can of peas & carrots

In a saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles, chicken & veggies and heat through.  This recipe is super fast & easy.  Enough for 4 servings.  We froze 1/2 for a future easy meal.

Completed Meal