July 5, 2012

Guest Post {Rants From My Crazy Kitchen}

Hi! I'm Bernadette from
I'm so happy that Audra invited me to do my first ever guest post while she is away! She's an awesome lady, and from looking through her recipes I can see we have somewhat similar cooking styles ( I haven't figured out what to call it, family style cooking, maybe?)

So let me tell you a little bit about me and then we'll get into the recipes. I'm a 37-year-old stay at home mom to an almost 3-year-old daughter. I have no professional culinary training but learned to cook many things through improvision when I was a live in nanny to two girl with phenylketonuria, a metabolic disorder that inhibits their ability to digest a component of protein. If you would like to know more, this is my post on it here.

Then when I moved out on my own, I realized I really loved cooking and have been doing it ever since! My blog is new, I just started it in late April, so I don't have tons of recipes on there yet, but one step at a time, right?
Ok, now on to the Salisbury Steak, Cheesy Garlic Mashed Potatoes and gravy. I'll start with:

Salisbury Steak

just under 2 pounds ground round
2 cloves garlic, minced
2 1/4 tablespoons finely chopped onion
1/3 cup Italian breadcrumbs
1 egg salt and freshly ground pepper, to taste

Mix all ingredients together in a large bowl. You are going to have to use your (clean!) hands for this, there's just no way around it. Form into 6 patties about an inch thick. In a large pan over medium heat brown patties, turning until both sides are browned but not cooked through. Pour the gravy ( recipe below) over the top, reduce heat and simmer, turning occasionally until desired doneness.

My remake of Cheesy Garlic and Herb Mashed Potatoes
from Once A Mom Always A Cook ( original recipe here )
6 small to medium russet potatoes, peeled and sliced about 1/2 inch thick
3 cloves garlic
1 cup shredded mild cheddar
2/3 cup light cream
3 tablespoons softened butter
1 tablespoon chopped chives
2 tablespoons chopped parsley
salt, to taste

( I used it in the boiling water) Add sliced potatoes to a pot of cold water as your slicing them to prevent browning, add whole garlic cloves to the water ( don't worry they will mash right in with the potatoes!). Bring to a boil over high heat, reduce heat and simmer until potatoes are tender ( about 15-20 minutes) Drain in a colander, then add softened butter, light cream, cheddar cheese, chives and parsley. Mash well with a potato masher, using a spoon to scrape up any large pieces of potatoes stuck on the bottom of the pan. Let sit for a minute or two to absorb cream.

Beef Gravy
( Or how the whole thing was almost ruined!)

Yep, almost messed this up entirely! If your making Salisbury steak of course your going to need gravy, and I just never though about it while I was grocery shopping last week. I had 2 cups of beef broth in my refrigerator, and thought I had more in my cabinet, but I didn't. I did have a can of gravy, though it wouldn't be enough either. So I had to improvise!

Beef Mushroom Gravy
2 cups beef broth ( I used Swanson's)
1- 10 and 1/4 ounce can Campbells beef gravy
1/3 cup chopped onion
1 cup chopped baby bella mushrooms
1/2 tablespoon cornstarch

Combine all except the cornstarch in a medium saucepan. Bring to a boil, reduce heat and simmer until mushrooms and onions are soft. Mix cornstarch with a small amount of gravy in a small cup and pour into saucepan. Bring back to a boil and stir constantly for one minute. And here it is!


The gravy came out pretty good, just a bit salty from the canned gravy. I'd call it a good save! Well, that's all I have. Thanks again to Audra for having me and thank you to all her followers that are reading this! Feel welcome to visit my FB page or blog anytime!


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