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Smothered Hamburger Steak

cornbread-mamas-iron-skilletI found this recipe and modified it years ago. I have been using it ever since. It does work for low-carb-folk, even though there are some carbs, I’d say as long as you’re not eating it with real mashed potatoes, you should be just fine. We’re enjoying this for supper tonight! Give it a try some time.

Smothered Hamburger Steak

1 packet of dry onion soup mix

2 eggs

1/2 tsp black pepper

3 slices white bread

2-3# lean ground beef/chuck

1 large can cream of mushroom soup

1/2 large soup can of water

1-2 dash worcestershire sauce

Whisk together eggs, onion soup mix, and pepper in large bowl. Tear bread into pieces, add to egg mix, and let soak for a few minutes (stir). Mix ground beef into mixture with hands & form into patties when thoroughly mixed.

Heat heavy skillet or electric skillet over meat-hi heat. Fry patties until no longer pink. About 8 mins each side. Remove from skillet.

Remove excess grease (I don’t usually) & whisk mushroom soup, water, & worcestershire sauce in skillet until smooth. Place patties back in & spoon sauce to cover. Bring to boil, and reduce heat to simmer. Cook until sauce is thickened and patties are done. Usually about 30 minutes.

Great with mashed potatoes or for us low-carb-folk, maybe some faux cauli-potatoes. Even these garlic “mashed potatoes”. I mean, what’s not better with garlic?

Smothered Hamburger Steak

Ingredients

  • 1 packet of dry onion soup mix
  • 2 eggs
  • 1/2 tsp black pepper
  • 3 slices white bread
  • 2-3# lean ground beef/chuck
  • 1 large can cream of mushroom soup
  • 1/2 large soup can of water
  • 1-2 dash worcestershire sauce

Instructions

  1. Whisk together eggs, onion soup mix, and pepper in large bowl. Tear bread into pieces, add to egg mix, and let soak for a few minutes (stir). Mix ground beef into mixture with hands & form into patties when thoroughly mixed.
  2. Heat heavy skillet or electric skillet over meat-hi heat. Fry patties until no longer pink. About 8 mins each side. Remove from skillet.
  3. Remove excess grease (I don't usually) & whisk mushroom soup, water, & worcestershire sauce in skillet until smooth. Place patties back in & spoon sauce to cover. Bring to boil, and reduce heat to simmer. Cook until sauce is thickened and patties are done. Usually about 30 minutes.
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Cornbread – Break it Down Now

cornbread-mamas-iron-skilletThought I’d share my cornbread recipe again, but include some actual pictures of the process. I hope you enjoy, because I can’t. First a picture of my cornbread pan, like I’ve said before, get an old iron skillet and dedicate it to cornbread ONLY. My family knows, that’s the only thing that goes into this pan.

 

 

CORNBREAD MAMA’S CORNBREAD

Ingredients
1 1/3 cups self-rising cornmeal
1/4 cup oil
1 cup buttermilk (rinse measuring cup with 3/4 cup water and add to mix)
3/4 cup self-rising flour
1 egg

Directions
Heat oven to 425˚. Spray iron skillet with cooking spray and add about 1/4 cup oil to skillet. Allow to heat in oven. While it heats mix all ingredients together.

ingredients

Pour into hot skillet – you should see bubbling around the edges, this is what makes the wonderful crust.

bubbling-crust-cornbread

Place back in oven and reduce heat to 400˚. Cook until golden brown!

cornbread-done-in-pan

Should look like this when ready. Let it cool for a minute then flip onto plate, cut and serve with butter.

cornbread-to-serve

Cornbread – Break it Down Now

Cornbread – Break it Down Now

Ingredients

  • 1 1/3 cups self-rising cornmeal
  • 1/4 cup oil
  • 1 cup buttermilk (rinse measuring cup with 3/4 cup water and add to mix)
  • 3/4 cup self-rising flour
  • 1 egg

Instructions

  1. Directions
  2. Heat oven to 425˚. Spray iron skillet with cooking spray and add about 1/4 cup oil to skillet. Allow to heat in oven. While it heats mix all ingredients together.
  3. Pour into hot skillet - you should see bubbling around the edges, this is what makes the wonderful crust.
  4. Place back in oven and reduce heat to 400˚. Cook until golden brown!
  5. Let it cool for a minute then flip onto plate, cut and serve with butter.
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Would the REAL Tomato Pie Please Stand Up?

**Note: Edited basil amount to 3T 11/23/15

I have already posted Gayla’s Tomato Pie recipe here. However, it just wasn’t right. It didn’t taste like hers. The first time I had this it was amazing. So being the sweet friend that she is she volunteered to come over and help me make sure I’m doing it just like her. Don’t you wish your friends were as cool as mine? Did I mention she’s also the one we can thank for the cauliflower recipe that I love so much?!? 

cornbread mama and gayla
Gayla & Cornbread Mama – A few years ago at a painting class, but it’s the only picture I could find

I think the only difference we discovered in the tomato pie I had made previously and the one Gayla helped me with was the amount of basil, it seems to be what makes it taste so wonderful. So here we go, I even made her pause so I could take pictures. (I apologize for any poor picture quality, my good camera’s battery was dead).

 

GAYLA’S REAL TOMATO PIE

Ingredients:

10 Roma tomatoes, peeled & sliced

1 bunch green onion, sliced

1 ½ cup mayo

3 T dried basil *See photo of the basil we use, I’m serious about making sure it tastes like Gayla’s!

Salt & Pepper

2 cup shredded cheddar

2 cup shredded mozzarella

Parmesan cheese (green bottle)

2 frozen deep dish pie crusts

 

Directions:

Bake pie crusts just to harden a little. Maybe 5-6 mins.

IMG_20151103_170109

Slice top and bottom off tomatoes and peel then slice. Layer in bottom of pie crusts.

Chopped Green Onion

Slice green onion and layer on top of tomato.

Layer Tomato & Green Onion

Salt & Pepper to taste.

IMG_20151103_172718

In a separate bowl mix mayo, cheddar, mozzarella, and basil. Spread on top of tomato/onion, spread to edges of pie crust.

Sprinkle parmesan over the top of the pie (yes, just regular green bottle shaker parm).

Tomato - before cooking

Bake at 350˚ for 30 minutes.


 

GAYLA'S REAL TOMATO PIE

GAYLA'S REAL TOMATO PIE

Ingredients

  • 10 Roma tomatoes, peeled & sliced
  • 1 bunch green onion, sliced
  • 1 ½ cup mayo
  • 3 T dried basil
  • Salt & Pepper
  • 2 cup shredded cheddar
  • 2 cup shredded mozzarella
  • Parmesan cheese (green bottle)
  • 2 frozen deep dish pie crusts

Instructions

  1. Bake pie crusts just to harden a little. Maybe 5-6 mins.
  2. Slice top and bottom off tomatoes and peel then slice. Layer in bottom of pie crusts.
  3. Slice green onion and layer on top of tomato.
  4. Layer tomato & green onion
  5. Salt & pepper to taste.
  6. In a separate bowl mix mayo, cheddar, mozzarella, and basil. Spread on top of tomato/onion, spread to edges of pie crust.
  7. Sprinkle parmesan over the top of the pie.
  8. Bake at 350˚ for 30 minutes.
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Supper last night was beautiful

… and yummy! This is almost like a combination of two of my all time fav dishes, Melt in Your Mouth Chicken + Cajun Spinach Chicken.  Try this soon!!! (For a Cornbread Mama kick, add some Louisiana Cajun Seasoning to the chicken & spinach before pouring the mix over it. It could use some salt & pepper as well.)

CHICKEN AND SPINACH PARMESAN
2 cups diced cooked chicken (I boiled & chopped, but you could use rotisserie chicken as well)
10 ounces frozen spinach, drained well
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 ounces freshly grated parmesan cheese, 3/4 cup
1 ounce mozzarella cheese, shredded, 1/4 cup

Arrange the chicken and spinach in a greased 8×8″ baking dish. Mix the remaining ingredients and spread over the chicken. Bake, uncovered, at 350º for 40 minutes or until the top is nicely browned. Don’t skimp on the baking. The topping needs to be quite brown for good flavor.

Makes 4 servings
Do not freeze

Per Serving: 530 Calories; 41g Fat; 34g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

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What’s for LLVLC Supper Tonight Mama?

BACON WRAPPED PEPPER JACK & CREAM CHEESE STUFFED CHICKEN

Bacon Wrapped Pepper Jack/Cream Cheese Chicken Breasts
Bacon Wrapped Pepper Jack/Cream Cheese Chicken Breasts

INGREDIENTS

  • 6 boneless/skinless chicken breast
  • 8 oz cream cheese, softened
  • 1 3/4 C Pepper jack cheese, shredded
  • 2 T green onion, chopped
  • 12+ slices bacon (more bacon is always the right answer)
  • Salt & Pepper to taste

DIRECTIONS

Pre-heat oven to 375.

Pound chicken to about 3/4 inch thickness.

You may find yourself asking, but how do I flatten a chicken breast? Well, Self, it’s not as hard as it may seem. Although it IS my least favorite part of the recipes I have used lately. It’s totally worth it when you bite into that piece of perfectly cooked chicken. You know how your chicken breast is all thick on one side and thinner on the other? It doesn’t cook evenly and it’s nearly impossible to wrap/stuff that way. So one breast at a time place it in a plastic bag, but don’t seal. Sealing it only traps air and makes the bag pop. I just place a chicken breast in a bag and use my left hand to hold the bag opening flat to the counter. I bang the mess out of the thick part of the chicken with my handy-dandy kitchen mallet. Like the one pictured. I use the flat side. I guess the bumpy side would be fine as well.

kitchen mallet
kitchen mallet

Mix cream cheese, pepper jack, and green onion together. I use my mixer just to make sure the cream cheese is stirred in well. Line baking sheet with parchment paper. Roll cheese mixture up in chicken breast and wrap with bacon. I use two pieces across and then go back at the end and put one more piece going the opposite way just to hold in all the goody goody stuff inside! Sprinkle with pepper and tiny bit of salt (or cajun seasoning). Bake for 30+ minutes (or until it’s cooked through). Add 5 minutes under the broiler to crisp up the bacon.

This recipe was adapted from a Facebook post.

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Big Mama’s Apple Dumplings

This tastes like you spent a lot of time preparing it but it’s pretty easy and you get a whole lot of BANG for your buck! One of my favorites ever!

Big Mama’s Apple Dumplings

1 can crescent rolls

1 lg. Granny Smith apple, sliced into 8 slices

1 cup orange juice

1 cup sugar

1/2 stick butter

Roll each slice of apple in one roll & place in baking dish. Boil sugar, orange juice, and butter about 5 minutes. Pour over rolls. Bake at 350º for 20 minutes.

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I never ate chicken salad until this

Bev’s Chicken Salad

4 cups diced chicken (3 large cans)

1 cup mayo

1 cup craisins

1/3 cup honey

½ cup toasted pecans

¼ tsp salt and pepper

Stir and refrigerate overnight. Serve on croissants or eat by the handful.
Seriously, the best. Ever!

Bev's Chicken Salad

Ingredients

  • 4 cups diced chicken (3 large cans)
  • 1 cup mayo
  • 1 cup craisins
  • 1/3 cup honey
  • ½ cup toasted pecans
  • ¼ tsp salt and pepper

Instructions

  1. Stir together and refrigerate overnight. Serve on croissants or eat by the handful.
  2. Seriously, the best. Ever!
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I never ate chicken salad until this

Bev’s Chicken Salad

4 cups diced chicken (3 large cans)

1 cup mayo

1 cup craisins

1/3 cup honey

½ cup toasted pecans

¼ tsp salt and pepper 

Stir and refrigerate overnight. Serve on croissants or eat by the handful.

Seriously, the best. Ever!

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JHOP: JoJo’s House of Pankcakes

My dear daughter “JoJo” is adorable. As most all mothers think the same way about their baby girl(s). She is the oldest of our twins, by 5 AND A HALF HOURS {but that’s another story for another day}. She’s the most loving and giving child I know.

To illustrate my point, last Christmas she was 9 years old and was given close to $50 on one particular trip to a family get-together. On the way home we stopped by a small family grocery store in my husband’s hometown. Outside was one of those bell-ringers – of which I have a mild to moderate eeerk reaction to for reasons unknown. Before dad or I knew what was happening she had her whole wad of money out shoving it in that little red bucket slot. All we could do was stand there stupefied with mouths draped open and tears in our eyes. She looked at us, we just smiled through our tears and told her how proud we were of her. She went on like nothing happened.

She loves all animals, both small and large.
She loves all animals, both small and large.

She is a hard worker who loves playing softball, drawing, and all animals (including slugs), one day she wants to be a veterinarian, she remembers everyone (just like her daddy) although she may not know their name she does know them and will run and give them a hug {usually in the background you can hear as she runs to hug someone “Don’t jump on them!” in a mommy tone}, she has recently discovered a love for all things domestic – sewing and cooking especially. This is where the recipe comes in.

She enjoys baking/cooking for us, for others, and for get-togethers at church. She makes two dishes mainly, one is Apple Betty (which I’ll share later), and the other is vanilla pancakes. I taught her how to make my favorite recipe. I had to help her along maybe two times but after that she got the hang of it and is now a great pancake chef.

This recipe is one I found a while ago. I chose it because it used self-rising flour which I much prefer to having to measure out other stuff to mix with the AP flour. It’s a great recipe and the pancakes can stand alone without syrup – they taste that good. A little sweet, but good. This recipe also gave me some tips that really helped my pancake cooking skills!

Without further ado, I dub these JoJo’s Pancakes (but you can find the original recipe here).

JOJO’S VANILLA PANCAKES – PRINTABLE JOJOS VANILLA PANCAKES RECIPE

INGREDIENTS

1 1/2 cups self rising flour
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/4 cups milk
1 egg

DIRECTIONS

Beat egg until frothy.

Add milk and butter (careful to add butter slowly so as not to cook the egg).

Mix well.

Add sugar, salt and vanilla extract. Mix well.

Add flour and mix until smooth.

Add a little water if it is too thick. Mixture should just barely pour out of a spoon.

Heat a heavy cast iron griddle or skillet over medium low burner.

Wipe with butter and a paper towel just enough to grease the surface lightly.

When heat is correct a small drop of water will just bounce and break in to smaller drops.

Pour batter 1/4 cup at a time for each pancake.

Turn when top begins to bubble slightly.

Second side cooks quicker so keep an eye on them.

Repeat until out of batter, remember to wipe the griddle with butter between each batch.

 

ABOUT CORNBREAD MAMA

Living on a small family farm in the Southeast Cornbread Mama enjoys sharing about her life. Between being the wife of a cowboy, homeschooling mom to boy/girl twins, artist, and Christ-follower praying for a simple life in this crazy world Cornbread Mama finds comfort in writing about her family adventures here on the farm surrounded by 18 cows and calves, 2 donkeys, 3 dogs, and 9 chickens. So pull up a rocker and sit a spell.

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