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A taco with a spider made out of an olive on top to make it Halloween festive

Halloween Spidey Tacos

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A taco with a spider made out of an olive on top to make it Halloween festive

A taco specially made for Halloween festivities

Halloween Spidey Tacos are to the rescue!

With Halloween season it’s sweets and rushing around to lots of fun events.

So if you are looking for a meal idea that is festive, easy, simple and fast, I’ve got you covered!

This is a meal the kids and family can help make too.

Halloween Spidey Tacos are delicious, in expensive and everyone likes a taco. Make some for your family or a party!

 



Halloween Spidey Tacos

Ingredients:

LARGE/JUMBO olives, 2 per spider

Corn tortilla shells that stand on their own

 

Taco ingredients:

Cooked ground beef, or your preference of meat

Taco seasoning if desired 

Lettuce

Tomatoes

Grated cheese

Sour Cream  





Directions:

Cut one olive per taco, in half, then each half into 4 slices to make 8 ‘legs’ per olive.

As shown here.

Halloween Spidey Tacos

Halloween Spidey Tacos

Build your taco as desired.

Then place one large/jumbo olive inside the taco for the body.

Halloween Spidey Tacos

Halloween Spidey Tacos

 

Put each slice of the olives in place for the legs.

Halloween Spidey Tacos

Halloween Spidey Tacos

Dab a bit of sour cream for 2 eyes and there you have your DELICIOUS Amazing Halloween Spidey Taco!

Halloween Spidey Tacos

Halloween Spidey Tacos

Idea from the Kraft site, Copyright Carrie Groneman, 2014, 2018

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A taco with a spider made out of an olive on top to make it Halloween festive




Salisbury Steak & Mushroom Gravy

Homemade Salisbury Steak and Mushroom Gravy

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Salisbury Steak & Mushroom Gravy

Salisbury Steak & Mushroom Gravy

Homemade Salisbury Steak and Mushroom Gravy is COMFORT food at it’s BEST, while easy and quick too!

Hands down, this Homemade Salisbury Steak and Mushroom Gravy is A.M.A.Z.I.N.G.  

It’s also a fabulous way to stretch the budget with a meal that is packed with flavor and satisfies. 

It is home cooking, but it is also considered in the category of gourmet and company elegant. Serve this Homemade Salisbury Steak and Mushroom Gravy over noodles or rice.

I have a trick to share. If you are feeding a bunch of munchkins and need to stretch the meat budget; after cooking the beef patties, simply cut them into pieces to reaaallllyyy extend the meat.  So instead of everyone getting a meat patty, they get lots of bite-sized pieces.  Either way –  YUMMY! 

Homemade Salisbury Steak and Mushroom Gravy

Ingredients:
2 eggs, lightly beaten

1 lb. ground beef

1/2 cup Italian bread crumbs

1 small onion, minced

1 Tbl. balsamic vinegar

1 Tbl. garlic, minced

1 tsp. beef bouillon

1 Tbl. Worcestershire sauce

1 tsp Montreal steak seasoning

4 Tbl. butter, divided

1 (8 – 16 oz.) package sliced fresh mushrooms

1 cup water

1 (1.2 oz) packet brown gravy mix

1 (10 oz.) can condensed cream of mushroom soup

1/2 cup milk

1 Tbl. balsamic vinegar

2 Tbl. sour cream

12-16 oz. pasta of your choice or rice *AMS reader Tasha suggested mashed potatoes for this dish – YUMMY!

Directions:
In a large bowl beat eggs.

Homemade Salisbury Steak and Mushroom Gravy

Homemade Salisbury Steak and Mushroom Gravy

Then add in the beef, bread crumbs, onion, vinegar, garlic, beef, bouillon, Worcestershire and steak seasoning.

Mix thoroughly.

Then shape into 4 oval patties.

In a large skillet, melt 2 Tbl. butter over med-high heat.

Homemade Salisbury Steak and Mushroom Gravy

Homemade Salisbury Steak and Mushroom Gravy

Place the patties into the pan.

Brown patties on both sides and transfer to a plate.Salisbury Steak and Mushroom Gravy 3

To the pan add remaining 2 Tbl. butter and mushrooms; sauté for 7-8 minutes.

Salisbury Steak and Mushroom Gravy 4

If the mixture runs dry, add more butter, or a bit of water.

In a bowl, add the water and whisk in gravy mix until smooth stir in cream of mushroom soup, milk, balsamic vinegar and sour cream.

Salisbury Steak and Mushroom Gravy 5

Stir into the mushroom mixture and cook for 2 minutes.Salisbury Steak and Mushroom Gravy 7

Return the browned hamburger patties to skillet and spoon gravy over top.

Salisbury Steak and Mushroom Gravy 8

Cover the pan and simmer the meat and gravy together for 20-25 minutes or until the meat is cooked completely through.

Salisbury Steak and Mushroom Gravy 9

As you can see, the gravy will thicken while cooking.Salisbury Steak and Mushroom Gravy 10

*While the meat and gravy are simmering, cook your rice, pasta or potatoes.

Homemade Salisbury Steak and Mushroom Gravy

Homemade Salisbury Steak and Mushroom Gravy

Serve Salisbury steaks and mushroom gravy over hot cooked rice, cooked pasta or mashed potatoes

Copyright Carrie Groneman, A Mother’s Shadow, 2015

Recognize a blessing and be a blessing today.

 

Au Jus and Beef Sandwich for French Dip

BEST EVER FRENCH DIP SANDWICH

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Au Jus and Beef Sandwich for French Dip


The BEST Ever French Dip Sandwich with Homemade Au Jus

I am going to teach you how to make this scrumptious Au Jus that is so tasty, you will want it, with or without the sandwich!

There is a trick I found in reducing cranberry cocktail juice that gives a depth and richness to this sauce like nothing you have had before!

If you want to serve this to a crowd, I have the perfect way to do this also.  I’ll share that with you at the end of this post.  Come on and let’s get making this AMAZING sandwich that will be requested over and over again – it’s THAT good!

 

BEST EVER FRENCH DIP SANDWICH

Ingredients:

4 Tablespoons butter

3-4 medium shallots

2 Tablespoons flour

2 cans beef consomme

1 cup cranberry cocktail

1/2 tsp. Montreal Steak seasoning

1 Tablespoon balsamic vinegar

 

1  1/2 pounds deli sliced roast beef

6 Hoagie Rolls, thick sliced bread to grill or rolls of your choice (actual number of rolls depends on how much meat you put on the roll or bread)

 

Directions to make Au Jus:

Chop the shallots into small pieces.  

These are shallots.  They have a mild taste that is a cross between an onion and a garlic.  If you can’t find these, you can use a small mild onion and a teaspoon of garlic in it’s place; but these really are terrific in recipes.

French Dip Sandwich

French Dip Sandwich

In a large shallow skillet, over moderate high heat melt the butter.

Add in the shallot and saute for 2 minutes.

Add the flour to the butter-shallot mixture and cook for 2 more minutes; stirring constantly.

French Dip Sandwich

French Dip Sandwich

Whisk in the cranberry cocktail juice and cook until the liquid is reduced in half; whisking frequently/constantly.  It easily burns at this stag, so keep a close eye on it.  This takes about 10-15 minutes.

French Dip Sandwich

French Dip Sandwich

Whisk in the beef consomme slowly, add in the Montreal Steak Seasoning and Balsamic vinegar.  Bring the sauce to a simmer and cook for 15 minutes.

French Dip Sandwich

French Dip Sandwich

Options for serving:

*Place the cooked deli sliced roast beef into the au jus and warm meat through.  Pile meat onto bun, serve with extra sauce on the side.

French Dip Sandwich

French Dip Sandwich

*Place warmed through  cooked deli sliced roast beef (in the oven or a crock pot on low with a little broth to keep the meat from drying out) onto the bun and serve the Au Jus on the side.

French Dip Sandwich

French Dip Sandwich

*Serve the Au Jus as it is with the small pieces of shallot, or strain before serving.

Delicious served on grilled thick sliced bread or hoagie rolls.

 

When making for a crowd –

You can make the Au Jus ahead and freeze it in a zip lock freezer bag.  Just make sure to leave enough space in the bag to allow for expansion; at least 2 inches or so of head-space. Thaw in the refrigerator when ready to use.  Use within 2-3 months for best results.

To make this more economical for a group, I purchased loaves of french bread.  Sliced them into 3″ sections and then almost all the way through, but not quite, making it easy to put the meat in, however, the ‘sandwich’ would still be intact while handling it. 

I warmed the roast beef up in a large pan with a little beef broth to keep the meat moist. Cover the pan tightly with tin foil to retain the juices.  Warm in a slow oven of about 200 – 250 degrees.  You could also do this in a crock pot.  

I served the Au Jus in a warm crock pot with small styrofoam cups to pour the Au Jus into with a ladle so each person could have their sandwich French Dip style.  

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2016

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BEST Meatloaf Ever!

Old Fashioned Meatloaf 1Oh, I’m telling you, this really IS the BEST meatloaf, hands down you’ll put on the end of your fork!  I experimented, tried, had my family taste-test and when my handsome hubby and I gave a thumbs up – the quest was over and you have the perfect Old Fashioned BEST Meatloaf ever.  The flavor shines through  a lean meat, laced with vegetables to keep it moist as well as boost the nutrition and a spot-on balance of spices to bring it all together.  Then, if that isn’t enough, the topping is a bit of sass and a whole lot of scrumptious baked on fabulous.  I think you’ll love this as much as we do! 




Balsamic Glazed Marinated Kabobs

Balsamic Glazed Marinated Kabobs

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Balsamic Glazed Marinated Kabobs

Balsamic Glazed Marinated Kabobs

This recipe makes the most delicious marinade ever! Ok, yes, I am saying that because I created the combination of flavors, but I’m telling you, really it is so, so good! I mean, get out a spoon and eat it, it’s that’ yummy!

Beef, pork and chicken hold up very well with the depth of these flavors; and how they seem to layer on each other, without masking the delicate meat.

At the same time, the ingredients in the marinade keep the meat moist and tender, which is critical in a marinade.  I hope you will try this one today!



Balsamic Glazed Marinated Kabobs

Ingredients:

Balsamic BBQ Sauce:

1 cup balsamic vinegar

¾ cup ketchup

1/3 cup brown sugar

2 garlic cloves, minced

1 Tbl. Worchestershire sauce

1 Tbl. Dijon mustard

½ tsp. Montreal Steak Seasoning

4 pieces steak or 4 pieces chicken  (For the steak ask your butcher for a very tender cooking piece of meat.  It’s better to have a smaller piece and more chicken or veggies for a melt-in-your-mouth succulent piece of this heavenly marinated steak, than a bunch that is tough and chewy.)

Optional:  Vegetables


Directions:

Combine all the Balsamic BBQ Sauce ingredients in a fry panBalsamic Chicken in Strawberry Salsa 1Stir until all the ingredients are incorporated and the mixture is smooth.Balsamic Chicken in Strawberry Salsa 2

Simmer over medium heat.Balsamic Chicken in Strawberry Salsa 3


Continue to simmer, until the marinade is reduced by 1/3, which will take about 15-20 minutes.

Balsamic Chicken in Strawberry Salsa 4The mixture is done when you can coat a spoon like this.Balsamic Chicken in Strawberry Salsa 5

And when running your finger (BE careful NOT to burn yourself!) it leaves an open trail.Balsamic Chicken in Strawberry Salsa 6


Cool completely before combining with raw meat. 

*Store any extra marinade in the refrigerator and warm when ready to use if you make it ahead.

To marinate the meat, I cut it into pieces, or you can leave the meat whole. 

Place it all into a zip lock baggieMarinated KabobsPour just enough marinade to coat well. 

I used approximately 1/4 cup per pound of meat.

Squish the meat and marinade around to cover completely.Marinated Kabobs 1


 

Marinate for at least 1 hour to overnight in the refrigerator. 

The longer, the better the flavor. 

Do not marinate over 24 hours though, or will it will begin to break down the tissue of the meat. Be warned of that. Marinated Kabobs 2If making kabobs, soak the wooden skewers for 30-60 minutes.Marinated Kabobs 3Thread the meat and vegetables onto the skewers.Marinated Kabobs 4


Grill meat until it is done; use a digital thermometer for best results.Marinated Kabobs 5

*Safety Tips for handling chicken: 

  • Keep meat cold
  • After handling or cutting chicken, clean hands, utensils and area thoroughly with a very good antibacterial cleaner such as a vinegar and water or a clorox and water solution.  Use the cleaner on counter, sink and other surfaces also.
  • After turning the chicken on the grill, when the chicken is almost cooked through, use clean tongs to turn the meat so as not to contaminate the now cooked meat with any residue from the raw meat.
  • Discard any marinade that the raw chicken soaked in. Do NOT use or taste marinade or anything that has been exposed to raw chicken.
  • Cook chicken thoroughly using a digital thermometer.

CLICK HERE FOR A SAVORY HONEY MARINADE

CLICK HERE FOR A HURRY-UP MARINADE

This is why I LOVE these grill mats!!! (click HERE to see them)

Look at how icky this mat was after cooking some chicken on it.  I thought NO way is this stuff going to come off.www.amothersshadow.com Royal BBQ Grilling MatsI put it in the sink, gave a little squirt with the dish soap.  In a few spots I did have to use a bit of elbow grease when I cooked with things with sugar, like BBQ sauce, but mostly just a little scrubby- scrub-scrub and …….www.amothersshadow.com Royal BBQ Grilling MatsGave it a rinsewww.amothersshadow.com Royal BBQ Grilling MatsSHIZAM  – CLEAN!!!www.amothersshadow.com Royal BBQ Grilling Mats

These Grilling BBQ Grill Mats are remarkable!

  • The price is fantastic!  
  • You can put them in the dishwasher and of course they are reusable.  
  • Ratings are fabulous and it is FDA Approved and PFOA Free

Here are a few more ideas of how to use these AMAZING mats I thought of:

  • Pizza
  • Grilled fruit
  • Fajitas
  • Pancakes
  • Anything, all you have to do is just control the heat of the charcoal

For this delectable meal, I put down  bit of flavored olive oil infused with herbs on the mat, along with the fish, and it was sssooo good; just remember to watch out that the oil doesn’t get by the flames.Royal Grilling BBQ Mats www.amothersshadow.comAnd DESSERT of course – just watch the heat, it has to be like the oven temperature remember and use the lid to cook these. They were a bit tricky:)Royal Grilling BBQ Mats www.amothersshadow.comI have AMAZING SIX recipes I created JUST for YOU to cook on the Grilling BBQ Grill Mat

Here are two for you to enjoy as a taste of what’s in the Ebook

BEST EVER PHILLY STEAK SANDWICH

Philly Steak Sandwich BEST EVER

 

 

Grilled Marinated Vegetables

Grilled Marinated Vegetables

Carrie Groneman’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2019

Recognize a blessing and be a blessing today.

Savory & Sweet Glaze and Marinade

Savory Honey Marinade

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Savory & Sweet Glaze and Marinade

This glaze goes well with pork, chicken!

This marinade pairs beautifully with chicken, pork or beef.  You can also marinate the vegetables in this same marinade – except in a different baggie than the meat of course:)

It is a bit sweet, a bit savory – giving it a little bit of sassy – making it absolutely delicious.




Savory Honey Marinade

Ingredients:

Savory Honey Marinade

1/4 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

1/2 tsp. Montreal Chicken Seasoning

1 tsp. fresh grated ginger root

1 Tbl. chopped garlic

Approx 3 lbs. of chicken or beef steak  (For the steak ask your butcher for a very tender cooking piece of meat.  It’s better to have a smaller piece and more chicken or veggies for a melt-in-your-mouth succulent piece of this heavenly marinated steak, than a bunch that is tough and chewy.)

Vegetables, optional


Directions:

Purchase the size you need at the store. 

You can break off the desired amount you want to buy; you do not need to take the entire thing, just a small amount if that’s all you want to buy. Ginger Root

Peel the ginger root with a vegetable peeler or a knife.Ginger Root PeeledGrate on small holes of grater. Ginger Root Grated


In a medium bowl, whisk together the Honey Marinade ingredients until well combined.Honey Marinade 1Place meat in zip lock baggie

Pour enough marinade to cover the meat. 

Put in the refrigerator for 1-24 hours; flip over every so often to distribute the flavors evenly. 

Do not leave more  than 24 hours, otherwise the meat fibers begin to break down.Chicken KabobsIf making kabobs, soak the wooden skewers for 30-60 minutes.
Marinated Kabobs 3



Thread the meat and vegetables onto the skewers.Marinated Kabobs 4Grill meat until it is done; use a digital thermometer for best results.Marinated Kabobs 5*Safety Tips for handling chicken: 

  • Keep meat cold
  • After handling or cutting chicken, clean hands, utensils and area thoroughly with a very good antibacterial cleaner such as a vinegar and water or a clorox and water solution.  Use the cleaner on counter, sink and other surfaces also.
  • After turning the chicken on the grill, when the chicken is almost cooked through, use clean tongs to turn the meat so as not to contaminate the now cooked meat with any residue from the raw meat.
  • Discard any marinade that the raw chicken soaked in. Do NOT use or taste marinade or anything that has been exposed to raw chicken.
  • Cook chicken thoroughly using a digital thermometer.

CLICK HERE FOR A BALSAMIC GLAZE MARINADE

CLICK HERE FOR A HURRY-UP MARINADE

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.




Vegetable and Meat Glaze for the Grill

Quick and Easy Grilling Marinade

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Vegetable and Meat Glaze for the Grill

Grilling Marinade for Meat and Vegetables

This is a quick, but very flavorful alternative when you are in a hurry for marinating vegetables, chicken, pork or beef.    
Simply place the meat or vegetables into a baggie, the one ingredient to cover, place it in the fridge and you’re ready to cook in no time at all!




Hurry Up Marinade

Ingredients:
Prepared Italian Salad Dressing, zesty, original, or your preference
Chicken, Beef  steak, pork or Vegetables   (For the steak ask your butcher for a very tender cooking piece of meat.  It’s better to have a smaller piece and more chicken or veggies for a melt-in-your-mouth succulent piece of this heavenly marinated steak, than a bunch that is tough and chewy.)  
Directions:
Place meat or vegetables in a zip lock baggie. Pour enough bottled Italian dressing to cover the food.Veggie Kabob



Put the ziplock baggie in the refrigerator to marinate 1-24 hours, flipping over every so often to distribute the marinade evenly.Veggie Kabob 1If making kabobs, soak the wooden skewers for 30-60 minutes.Marinated Kabobs 3Thread the meat and vegetables onto the skewers.Marinated Kabobs 4



Grill meat until it is done; use a digital thermometer for best results.Marinated Kabobs 5*Safety Tips for handling chicken: 

  • Keep meat cold
  • After handling or cutting chicken, clean hands, utensils and area thoroughly with a very good antibacterial cleaner such as a vinegar and water or a clorox and water solution.  Use the cleaner on counter, sink and other surfaces also.
  • After turning the chicken on the grill, when the chicken is almost cooked through, use clean tongs to turn the meat so as not to contaminate the now cooked meat with any residue from the raw meat.
  • Discard any marinade that the raw chicken soaked in. Do NOT use or taste marinade or anything that has been exposed to raw chicken.
  • Cook chicken thoroughly using a digital thermometer.

CLICK HERE FOR A BALSAMIC GLAZE MARINADE
CLICK HERE FOR A SAVORY HONEY MARINADE 
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014
Recognize a blessing and be a blessing today.
 



hamburger, meatloaf, main dish, old fashioned meal

Old Fashioned Moist Meatloaf

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Old Fashioned Meatloaf 1Do you have a hankering for GREAT old fashioned meatloaf?   Well, here you have it!  

This meatloaf is moist, tender, meaty, lean,  full of flavor and just plain comfort food.  The topping is a huge bonus for a perfect finish.  A bit of surprise of hhhmmm, what’s that in there, with a whole lot of yumminess slathered on top.  When it’s baked on top it caramelizes and is incredible.  Seriously, this is fabulous and perfect for a night in, or to impress your company.  Give it a try! Click through to the next page for the recipe.

Moist Old Fashioned Meatloaf

Ingredients:

1   1/2 lbs. lean hamburger (80%-90% is best)

1 medium onion, chopped

1/2 bell pepper, chopped

1 – 2 Tbl. chopped garlic, to taste

2 Tbl. butter

1 egg

2/3 cup milk

1/3 cup grated carrot (makes the meatloaf incredibly moist)

2/3 cup dried Italian bread crumbs

1 Tbl. worchestershire sauce

1 Tbl. balsamic vinegar

1 tsp. Montreal Steak seasoning

1 tsp. beef bouillon

1/2 tsp. basil

1/2 tsp. hot sauce  

Topping:

1/3 cup brown sugar

3 Tbl. mustard (dijon is great for this topping)

1/2 cup ketchup   

 

Directions:

Heat oven to 350 degrees

Line the bottom of a 5×9″ loaf pan with parchment paper if desired – but makes it so much easier to take out for serving.

Lightly coat the pan with spray release. 

Old Fashioned Meatloaf


In a fry pan or skillet, add in the butter and cook the onion and green pepper until tender and the onion is almost clear. 

The reason for this step is to avoid biting into a almost raw piece of onion or pepper.Old Fashioned MeatloafAdd in the garlic and cook 1 more minute. This takes the edge off of the garlic.Old Fashioned MeatloafIn a large bowl combine the ground beef, cooked onion-bell pepper and garlic mixture, egg, milk, grated carrot, bread crumbs, Worcestershire sauce, balsamic vinegar, Montreal steak seasoning, basil, bouillon and hot sauce. Old Fashioned MeatloafMix mixture well, I like to use the disposable gloves for this step.Old Fashioned MeatloafPut the meat mixture into the prepared loaf pan, pat in evenly and to slightly compress.  

Topping: In a small bowl combine the ketchup, brown sugar, mustard and mix well.Old Fashioned MeatloafPour over the meat mixture in the pan.  Old Fashioned Meatloaf

Bake until internal temperature reaches 180 degrees, which will be approximately 45 minutes to 1 hour, depending on your oven and the size of pan you used.

Allow meatloaf to sit for 5 minutes and if you have excess grease in the pan; carefully pour it off, using caution not to burn yourself.

Slice and serve.  DSC_2603- editCarrie Groneman’s original recipe.  Copyright Carrie Groneman, A Mother’s Shadow.  2014, 2016

Recognize a blessing and be a blessing today.