Salisbury Steak

Homemade Salisbury Steak is the melt in your mouth, tender, comfort food from many childhood pasts. I can promise you it will never leave you feeling disappointed. This deliciously, rustic, comfort food has all the flavor you have looked for over the years. It’s so simple and easy to make you’ll be sitting down to one of your favorite childhood dinners in no time flat with minimal clean up time involved.

Over my childhood years; this is one recipe my family never once attempted to make. The first time I ever had Salisbury Steak was at a friend’s home and unfortunately, it came in a large tin tray that her mother placed in the oven and 30-40 minutes later it was done to my ever-growing agony at the thought of eating this frozen meat for dinner. My last thoughts as I sat there eating my dinner that night ranged from silently thinking, I wished I had stayed home and I hope they don’t invite me for dinner ever again. Yes, it was that awful

Homemade Salisbury Steak is the melt in your mouth, tender, comfort food from many childhood pasts. I can promise you it will never leave you feeling disappointed. This deliciously, rustic, comfort food has all the flavor you have looked for over the years. It’s so simple and easy to make you’ll be sitting down to one of your favorite childhood dinners in no time flat with minimal clean up time involved.

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Southern Milk and Honey Corn on The Cob

This recipe for Southern Milk and Honey Corn on The Cob will be one of the best corn on the cob recipes you will have ever try this season hands down; made with delicious Florida sweet corn, simmered slowly in whole milk, organic honey, unsalted butter, and seasoned to perfection with Cajun spices, kosher salt, and freshly ground peppercorns. So darn good you won’t even bother with extra butter or salt.

Sweet corn used to be a sign of summer when I lived up north and the midwest, but in Florida, it’s a crop for the fall, winter, and spring. So now is the perfect time for me to get a head start sharing some of my favorite springtime and Summer recipes such as my recipe for Southern Milk and Honey Corn on The Cob.

This recipe for Southern Milk and Honey Corn on The Cob will be one of the best corn on the cob recipes you will have ever try this season hands down; made with delicious Florida sweet corn, simmered slowly in whole milk, organic honey, unsalted butter, and seasoned to perfection with Cajun spices, kosher salt, and freshly ground peppercorns.In sunny Florida, we tend to enjoy deliciously super sweet varieties of corn, They have more natural sugars than some of the other varieties of corn, which tend to bring out the natural flavors more so when simmered in milk, honey, butter, and seasoning. Continue reading

Homemade Salisbury Steak

Homemade Salisbury Steak is the melt in your mouth, tender, comfort food from many childhood pasts. I can promise you it will never leave you feeling disappointed. This deliciously, rustic, comfort food has all the flavor you have looked for over the years. It’s so simple and easy to make you’ll be sitting down to one of your favorite childhood dinners in no time flat with minimal clean up time involved.

Over my childhood years; this is one recipe my family never  once attempted to make. The first time I ever had Salisbury Steak was at a friend’s home and unfortunately, it came in a large tin tray that her mother placed in the oven and 30-40 minutes later it was done to my ever-growing agony at the thought of eating this frozen meat for dinner. My last thoughts as I sat there eating my dinner that night ranged from silently thinking I wished I had stayed home to I hope they don’t invite me for dinner ever again. Yes, it was that awful.

Homemade Salisbury Steak by The McCallums Shamrock Patch Blog

The second time I had Salisbury Steak was in Sugar Creek, Ohio in 1993, while on a tour bus. I wish I could remember the restaurant’s name today, somehow, I can’t remember it for the life of me. I do remember it was a family style restaurant owned by an Amish family. I have to tell you that dinner was the best family style dinner I have ever had in my 43 years of existence. That Salisbury Steak was so tender and flavorful, it literally melted in my mouth that day. Continue reading

Loaded Baked Potato Soup – Inspired by Chili’s

I love a good homemade Potato Soup,this Loaded Baked Potato Soup inspired by our local Kissimmee, Florida Chili’s restaurant goes above and beyond my expectations for a Potato Soup combining potatoes, extra sharp cheddar cheese, sour cream, bacon, and scallions all in a delicious super thick soup.

Loaded Baked Potato Soup is definitely a warm and inviting comfort food that I instantly fell in love with last weekend when my husband and I went to Chili’s in Kissimmee, Florida for lunch. I am so glad I ordered it. I loved it so much I had to make this delicious, warm, and ever so inviting comfort food today as soon as I got off work… after all I’ve been craving it since eating it last weekend.

#Chilis #LadedBakedPotatoSoupI was extremely lucky to have a chat with the cook at Chili’s that afternoon at lunch and pick his brain a little, of course due to a corporate policy they can’t disclose a corporate owned a recipe. He did let me tell him what I thought was involved and would nod and smile in agreement of or shake his head no when I got it wrong. I decided to just go with the flow and use the main ingredients and wing it on the others,  I have to say I am very happy with the outcome of my Loaded Baked Potato Soup I made today.

Below you will find my step by step recipe and easy to follow instructions to be able to enjoy this simply delicious Loaded Baked Potato Soup – Inspired by our Chili’s in Kissimmee, Florida.

Loaded Baked Potato Soup – Inspired by Chili’s Recipe

  • 1 pound of hickory smoked bacon, divided by 2
  • 32-ounces low sodium vegetable broth
  • 5-6 large Russet potatoes, scrubbed, peeled and diced
  • 1 large Vidalia onion chopped
  • 8 ounces of sour cream
  • 1 of a cup  heavy cream
  • 12 ounces of extra sharp cheddar cheese freshly grated, 4 ounces reserved
  • 1/4 of  a cup all-purpose flour or a gluten-free thickener
  • 3/4 of a cup of ice water
  • kosher salt, to taste
  • fresh ground peppercorns, to taste
  • 1 bunch of green scallions, thinly sliced

Directions

  1. Heat a large Dutch oven on the stove top for a few moments on medium heat, arrange bacon strips in Dutch Oven and cook until crisp. Remove from Dutch oven and place on a plate lined with paper towels to remove excess oils from bacon.
  2. Drain Dutch Oven of Bacon grease and either reserve for later use or dispose of in proper manner, do not wash the Dutch Oven; place 32-ounces of vegetable broth in Dutch Oven along with 5-6 large Russet potatoes that have been diced, 1 large chopped Vidalia onion, use kosher salt to your taste to season vegetable broth (I used about 1 teaspoon in mine) Cook potatoes on medium heat about 25 minutes (they will slightly break down which is perfectly normal and expected.) Reduce heat to low at this time.
  3. Chop crisp bacon and divide in 2, add 1/2 of chopped crisp bacon to the Dutch oven along with potatoes and Vidalia onion. Add 8 ounces of sour cream, 1 cup of heavy cream, 8 ounces of freshly grated sharp cheddar cheese, kosher salt and freshly ground pepper, stir till all ingredients are incorporated and cheese has completely melted.
  4. In a large measuring cup or bowl large enough to hold 1/4 cup of flour and 3/4 cup of ice water, whisk together flour and ice water till flour is completely dissolved. Once completely, dissolved add mixture to Dutch Oven slowly stirring the entire time. Continue cooking on very low heat for about 15 minutes till completely thickened.
  5. Once done remove from heat, place in serving bowls and top with bacon, reserved extra sharp cheddar cheese, and sliced green scallions.

Disclosure

I Heidy L. McCallum, have not been sponsored or have received monetary commissions, sponsorship, coupons, free food, or benefits from our local Chili’s restaurant to mention the Chili’s name or Kissimmee, Florida location on my blog.This recipe is not a recipe owned by Chili’s corporate office by any means and has not been endorsed by them in any manner as such.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.