Friday, May 4, 2012

Southern Creamed Eggs over Biscuits

I grew up eating Creamed Eggs, and I'm from Texas. This is my Mimaw (Great Grandmother) and Meemaw's (Grandmother) recipe, and Meemaw would make it for us every time we visited her at home in Oklahoma City. My Mom would often make it for us on the weekends. It's my brother's absolute favorite breakfast...if you ask him what he wants for breakfast, this will always be his choice. So this is dedicated to my Big Bro Jason!

I'm posting this just in time for the weekend so you can enjoy a hot breakfast on a lazy Saturday morning. It's so easy to make and will fill you up until you figure out what's for lunch.


8 hard boiled eggs, chopped
2 Tbsp butter
2 Tbsp flour
2 1/2 to 3 cups milk
2 tsp dry mustard
1/4 to 1/2 tsp salt
1/4 tsp black pepper

To make the eggs, in a medium sauce pan, add the eggs and cover with cold water. Cover and bring to a boil.  Turn off the heat and let sit for 12 minutes with the lid on. This will cook your eggs perfectly.

Run the eggs under cold water, tap them gently on the counter, and peel off the shells.  Chop up eggs and set aside.

In a medium sauce pan over medium heat, melt the butter.  Whisk in the flour and cook for 1 minute.  Pour in 2 1/2 cups milk and whisk often until thickened. Add dry mustard and salt and pepper to taste.  Carefully stir in the eggs and add more milk if too thick.

Serve over warm buttered biscuits. Enjoy!

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Wednesday, May 2, 2012

Salisbury Steak with Mushroom Gravy

My hubby loves Salisbury Steak, but I can honestly say that I've never tried it before now. Let me tell you...I was missing out. It was tender and moist and the mushroom gravy took it over the top! This is a Sandra Lee recipe so it's fast and easy on the wallet.


1 lb lean ground beef (93/7)
1 - 10 oz can cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, beaten
1/2 yellow onion, finely chopped
1 tsp McCormick Montreal steak seasoning
1 Tbsp canola oil
2 Tbsp butter, divided
1 - 8 oz pkg mushrooms, sliced
2 cups low sodium beef broth
1 packet brown gravy mix
1/2 sprig fresh rosemary, finely chopped
black pepper, to taste

In a large bowl, combine the ground beef, 1/4 can cream of mushroom soup, bread crumbs, egg, onions, and steak seasoning.  Form into 4 oval patties and set aside.

In a large deep skillet over medium high heat, add 1 Tbsp canola oil and 1 Tbsp butter.  Brown both sides of the patties and remove to a plate.

Add the remaining 1 Tbsp butter to the skillet and saute the mushrooms over medium heat until tender, about 8 minutes.  Add the beef broth, gravy mix, remaining cream of mushroom soup, rosemary, and black pepper to taste, and whisk until smooth.

Add the browned patties back to the skillet and spoon the gravy over top.  Cover with a lid and simmer for 20-25 minutes.  Serve with mashed potatoes.  Enjoy!

Recipe adapted from Sandra Lee

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