Category Archives: Recipes

Hamburger Steak with Gravy

By Stephanie The Cozy Cook
Incorporating butter into the beef is a chef secret to keep the patties nice and juicy. When meat cooks, the proteins tighten and contract and in doing so, moisture escapes. This can result in tough bricks of meat. The butter in the patties steam as they cook which helps maintain the moisture of the protein.
It’s important that the butter is about the same temperature and shape as the ground beef pieces are. The best way to achieve this is to shred frozen butter. This way, even a very well-done burger can still be juicy!


2 Tablespoons olive oil
1 1/2 lbs. ground beef, 85% lean
6 Tablespoons frozen butter, (3/4 stick) -This is the key to this recipe.
1/2 cup yellow onion, finely minced
2 teaspoons yellow mustard
3 teaspoons Worcestershire sauce
3 cloves garlic, minced


2 yellow onions, sliced into ¾ inch strings
3 Tablespoons cold unsalted butter, separated
1 cup chicken broth
1 cup beef broth
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons corn starch


Prepare the Steaks

Shred the frozen butter.

Gently combine the minced onions, butter, garlic, Worcestershire sauce, mustard, and the meat. Don’t overwork the meat or it will make the steaks tough.

Form into evenly sides oval steaks. Refrigerate for 10 minutes. Remove from fridge and season each side with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. (Cast iron will sear the meat the best.)

Add the hamburger steaks and sear on each side for 2-3 minutes. Set aside.

Make the Gravy

Decrease heat to medium-low. Melt 2 Tablespoons butter to the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.

Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the pan to lift up any remnants of meat, this will give the gravy extra flavor.

Mix in the cornstarch and cold water until combined.

Bring the gravy to a boil and whisk in the cornstarch mixture.

Continue to whisk and decrease heat to medium.

Finish the Meal

Add the steaks back to the pan and cover for 10 minutes, until cooked through. The internal temperature should be 160 degrees.

Swirl in the remaining 1 TBS cold butter at the end. This is a chef-inspired finishing technique that adds a velvety finish to the gravy.

Spoon the gravy on top. Sprinkle with parsley. Serve with mashed potatoes and roasted carrots!

Delicious ingredient additions:

Cooked and crumbled bacon is wonderful to work into the meat.

Top the steaks with Swiss cheese and let it melt before serving.

Add mushrooms to the gravy if desired.

For creamier gravy, or to increase the quantity of gravy, mix in a can of cream of mushroom soup at the end with an optional dab of room temperature sour cream!

Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Roast Chicken With Spring Vegetables

Food Network Magazine
Yield: 4 servings


3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill


Preheat the oven to 500 degrees F. Rinse the chicken and pat dry.

Season with salt and pepper, then place skin-side up on a rimmed baking sheet.

Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil.

Roast 15 minutes.

Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it.

Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes.

Squeeze the remaining 1/2 lemon over the chicken and vegetables.

Top with the dill and season with salt.

Dutch Baby

Yield: 4 servings
Food Network


3 large eggs
3/4 cup milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1 tablespoon plus 1/4 cup maple syrup
6 tablespoons salted butter
1 cup mixed berries
1/4 cup blueberry syrup
Canned whipped cream, for serving


Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes.

Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds.

Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes.

Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream.

Salmon Avocado Salad

Skinny Taste
4 servings


4 wild salmon fillets, 4 oz each
1 tablespoon Dijon mustard, divided
3/4 teaspoon dried parlsey
1/2 teaspoon kosher salt
fresh black pepper, to taste
1/4 cup chopped red onion
4 teaspoons extra virgin olive oil
2 tablespoons apple cider vinegar, recommend: Braggs
1/8 teaspoon garlic powder
1 cup halved cherry tomatoes
8 ounces avocado, diced (from 2 small)
4 cups chopped romaine lettuce
1 1/2 cups red cabbage, shredded


Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.

Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.

In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.

Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.

Divide the salad in 4 bowls and top each with salmon.

Peach Parfait with Salted Graham Cracker Crumble

4 Servings


5 graham crackers, finely crushed
1/3 cup all-purpose flour
1 teaspoon kosher salt
1/4 cup plus 1 teaspoon granulated sugar
6 tablespoons unsalted butter, melted, plus 2 tablespoons room temperature
2 ripe peaches, cut into 1/3-inch wedges
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon fresh lemon juice
1 cup fresh raspberries
1 cup heavy cream

Recipe Preparation

Preheat oven to 325F. Pulse graham cracker crumbs, flour, salt, and 1/4 cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool.

Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.

Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.

Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.

Recipe by Andy Baraghani

Chili-Rubbed Pork Chops

Food Network Magazine
Yield: 4 servings


2 large onions
1/3 cup New Mexico chili powder
Kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
2 cloves garlic, smashed
8 thin-cut boneless pork chops (about 2 pounds total), trimmed
Vegetable oil, for brushing
Spanish rice, for serving (optional)


Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.

Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.

Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

Oatmeal Raisin Cookies

The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake.
Wendy Coalwell, Abbeville, Georgia
Makes about 3-1/2 dozen


1 cup shortening
1 cup sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups old-fashioned oats
1 cup raisins
1 cup coarsely chopped pecans, optional


In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired.

Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom.

Bake at 350F until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.

Tacos de Carne Asada

Food Network Magazine
Yield: 4 servings


1 flank steak, trimmed of excess fat
1 cup pickled jalapenos, including the carrots and onions that come in the jar
Salt and pepper
8 corn tortillas
1/4 cup white onion, coarsely chopped
1/4 cup cilantro leaves
2 tablespoons salsa de arbol
1 tablespoon canola oil, plus more, as needed


Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.

Preheat the grill or broiler.

Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.

Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

Iced Orange Cookies

Lori DiPietro, New Port Richey, Florida
Makes about 5-1/2 dozen


1/2 cup shortening
1 cup sugar
2 large eggs
1/2 cup orange juice
1 tablespoon grated orange zest
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt


2 cups confectioners’ sugar
1/4 cup orange juice
2 tablespoons butter, melted
Orange paste food coloring, optional


In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture.

Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350F for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

Tip: Proceed with substituting your preferred citrus (lemon, lime, etc.) in place of orange and proceed as the recipe instructs. However, keep in mind that using baking substitutions may change the flavor and texture of your cookies.

Pork Chop Piccata with Spaghetti

Food Network Magazine
Yield: 4 servings


Kosher salt
8 ounces spaghetti
4 cups broccoli florets, halved or quartered if large (8 ounces)
3 tablespoons unsalted butter
1/4 cup chopped fresh parsley
1/4 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
Freshly ground pepper
4 bone-in pork chops (1/2 inch thick; about 6 ounces each)
1 tablespoon all-purpose flour
3 tablespoons extra-virgin olive oil
1/3 cup dry white wine
2 tablespoons drained jarred capers


Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.

Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.

Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.

Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.