Salisbury Steak & Sauce

Salisbury steak and Beef Sauce


1.5 lbs good ground beef

1/2 cup plain breadcrumbs

2 tsp dry mustard

A few splashes Worcestershire sauce

A Tbs ketchup

Salt and pepper to taste

Make into 5 oval patties (don’t overwork)

Fry in oil and butter combo til done


After beef is done drain some oil

Leave a little oil and add butter

Put in yellow onion sliced and sauté until soft

Add 6 oz sliced fresh Mushrooms and cook for additional 3 minutes

Then add about 4 cups beef broth

A few splashes of Worcestershire sauce

1-2 Tbs ketchup

Cornstarch with beef broth to thicken – (about 4 tbs, add to sauce)

Splash of heavy cream

Salt and pepper


Simmer until it thickens a little and is glossy then add patties back in and simmer for about 5 minutes.



Creamed Chicken over Biscuits

Creamed chicken

1/3 cup butter

1/3 cup all-purpose flour

2 cups chicken broth

2 cups heavy cream

1 teaspoon garlic salt

1/2 teaspoon ground black pepper

1/2 teaspoon poultry seasoning

3 cups cooked and shredded chicken (I used pressure cooker chicken)

8-12 Biscuits

Melt butter in a large deep skillet over medium heat. Stir in flour to make a roux. Cook for about a minute constantly stirring, then add broth, cream, poultry seasoning, garlic salt and pepper. Mix together and cook until it starts to thicken. Stir in chicken, taste and season more if needed. Stir in low until all warm and then serve over hot cooked biscuits.

Instant Pot Meatloaf and Mashed Potatoes

For the meatloaf

2 lb. ground beef (I used an 80% lean ground beef)

1 cup plain breadcrumbs

2 eggs

1/4 cup onion, I used dried onion

2 tsp garlic powder salt

2 tsp dried parsley

1 tsp pepper

1/2 cup bbq sauce or ketchup

For the potatoes

3 lbs yellow potatoes

1 cup chicken broth

1/2 half and half or milk (maybe more if you want them thinner)

Half a stick of butter

Salt and pepper

Cut up the potatoes into cubes and put in the bottom of the instant pot. Pour in the 1 cup of broth. Place the metal steamer rack on top and try to level it out.

Mix the meatloaf ingredients and shape into a circular loaf (that will fit the pot). Put it on heavy duty tin foil and make a boat with it. Make sure the sides are high enough so the oil doesn’t overflow. Then set it on the rack.

Put the lid on and close the vent. Press pressure cook, high pressure, and set to 30 minutes. When it’s done, quick release the vent and open.

Pull the meat out and either let it cool, or stick it on a cookie sheet and put under the broiler for a few minutes while you are making the potatoes and let the top crust a little. Feel free to add any topping, bbq sauce, ketchup or mustard and brown sugar. Whatever you like!

To make the potatoes, just mash directly in the pot and add in all the ingredients, the half and half, butter, salt, and pepper. Top with blue cheese if you want. 🙂

Instant Pot Cream Cheese Spaghetti

2 Pound Lean Ground Beef

Seasonings (Salt, Garlic Powder, Onion Powder, Italian Seasoning)

1 Pound Spaghetti Noodles (uncooked)

1 (24 Ounce) Jar Spaghetti Sauce

1 cup water

1 (14.5 Ounce) Can Diced Tomatoes

4oz cream cheese

 1. Set the Instant Pot to saute’ and add the ground beef.  Add the seasonings. Cook the meat and seasonings until it’s completely browned.  Turn the Instant Pot off. Drain any extra grease from meat.

2. Break the spaghetti in half and place on top of meat in the Instant Pot. Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down to make sure it is completely covered in liquid. Add the cream cheese on top. (Just set the 4oz cube on top)

3. Seal the instant pot and set it to pressure cook, high pressure, 10 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well to make sure the cream cheese mixes in.

Quick Beef Enchiladas

Beef Enchiladas

1 lb lean (at least 80%) ground beef

2 cans (10 oz each) Old El Paso enchilada sauce

1 can (4.5 oz) chopped green chiles

1 package flour tortillas for soft tacos

2 cups shredded Cheddar cheese

Black olives, sliced

Heat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. In a nonstick skillet, cook beef and drain. Stir in 1/2 cup of the enchilada sauce, the olives and chiles. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Rotel Cheese Dip

Rotel Cheese Dip
16 oz velveetta cheese

1 can rotel tomatoes (with juices)

1 lb sausage or hamburger, cooked

Sour cream to thin it out

A splash of milk for creaminess

Combine cheese and rotel in bowl and microwave for 2 minutes and stir. Again two minutes and stir. Repeat until cheese is melted. Then add ur meat, splash of milk then start adding spoons of sour cream until you get the consistency you want. 

Jalapeño Popper Grilled Cheese

Jalapeño Popper Grilled Cheese
INGREDIENTS (2 sandwiches)

4 jalapeños

4 slices of bread

4 tbsp cream cheese

1 tbsp green onions, chopped

¾ cup monterrey and cheddar cheese, shredded

1 tsp garlic powder

Salt and pepper to taste

Butter for the pan

In a bowl, combine cream cheese, garlic powder, green onions, and salt and pepper.

Spread cream cheese mixture on 2 slices. Place cheese and jalapeños on top. Place the other bread slices to close the sandwiches.

Melt butter in a skillet on medium heat. Cook sandwiches on both sides until the bread is golden and the cheese has melted.

Hash Brown Casserole

Hash Brown Casserole


2 pounds frozen hash browns, thawed

1/2 cup butter, melted

1 can (10.75 ounces) cream of chicken soup

1 pint sour cream

1/2 cup onion, chopped

2 cups grated cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

Chopped ham or bacon

Preheat oven to 350° F. Spray 11 x 14 inch casserole or baking dish with cooking spray.

In large bowl, combine all ingredients and stir together. Spread evenly in prepared pan. Bake for 45 minutes until top is golden brown.

Swedish Meatballs

Swedish Meatballs


1/4 cup brown mustard

1 tablespoon Worcestershire sauce 

2 1/4 cups beef broth 

Pinch ground allspice 

1 tablespoon cornstarch 

1/4 cup heavy cream 

25 frozen or fresh Meatballs 

Buttered noodles

Chopped fresh parsley

In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.

Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.

Serve over buttered noodles and top with fresh parsley. 🙂