Can’t take credit for this one. (Technically, I owe credit to my Italian mamma, Rachel Gloria, for most of my own recipes because I’ve gotten most of my ideas from her!) This is ridiculously yummy!
Recipe Yields 4-6 Servings
* 1.5-2 lbs. Lean Ground Beef (or Beef, pork, and veal medley)
* 2 Yellow Onions chopped
* 1 Green Pepper Chopped
* 1 lb. Mushrooms sliced
* 4-6 Cloves Garlic chopped
* 2 Lg. Eggs
* 2 Cups Bread Crumbs
* 1/3 Cup Ketchup
* 2 Tbs. Sriracha (Optional for a little heat)
* 1 Tbs. EVOO, Fresh chopped Parsely, Salt & Pepper
* I Jar of Brown Gravy (or home-cooked brown gravy thickened with corn-starch)
* Preheat Oven to 350.
* In a large saucepan over medium-high heat, saute’ chopped onions, green pepper, and garlic until translucent.
* Meanwhile in a large bowl, add breadcrumbs with 1 cup of milk or warm water to soften the breadcrumbs.
* Add ground meat, eggs, salt, and pepper, parsley, Ketchup, Sriracha,
*Add cooked onion, peppers, and garlic to the mixture.
* Mix together with your hands
* Shape into 4-6 oversized burger patties and place in a roasting pan or tin. Cover with Foil
* Cook for 1.5 hours.
* After 1 hour of cooking add sauteed mushrooms (just add a little more EVOO to the same saucepan you cooked the onion/pepper/garlic in)
* Pour mushrooms and jar of brown gravy over the beef patties.
* Keep foil off for remaining 15-30 minutes.
* Serve with pork-n-beans and your favorite prepared mashed potatoes!
* All ovens vary. Check meat every 30 minutes. The end result will have no pink on the inside and not too much dark on the outside.
* 1.5-2 Lbs. Fresh Salmon (The thicker the cut the better.)
* 1/3 C. Dijon Mustard
* 3 T. Capers
* 3 T Olive Oil
* Cut Chives for Garnish
* Mix Dijon, Capers, and Olive Oil in a bowl.
* Pour over salmon and marinate for 1-3 hours.
* Preheat Oven to 350
* Bake (covered with foil) for 30-45 minutes
* Garnish with Chives and serve with Rachel Maria’s Quick & Easy Bok Choy Medley
Within the last 36 months, I have invested more time in my female relationships than ordinary. I have visited 6 college friends that are literally scattered across the East Coast (From Rochester and Chicago to Orlando, Florida). I literally moved in with my beloved friend during the time of transition when I lost one job and acquired another. I coordinated several women’s luncheons and gatherings as well as a few girly get-away trips to the mountains. And, I made one monumental visit (in the Fall of 2010 and after 25 years apart) to visit my dearest and silliest elementary school friend, in Boston.
(Warning: I use the words Boobs and Period in this post.)
When I was a young teenager, I was a girly-girl on the inside, but probably more like a tomboy on the outside. I loved girly things such as Barbies, dancing, and crafts. I also loved to play basketball, adventure in the woods, and ride motorized bikes. I had a compassionate and gentle heart inside this gawky, skinny, and narrow frame. None of this concerned me growing up. But, by the time I turned 13, I grew nervous about having no boobs and no period.
In three short days, my husband, Scott, and I will be selling our ocean-view condo in Margate, South Jersey. It was something we had talked about for a while, and now our hopes in officially and entirely owning an actual piece of land, closer to family and civilization (Oh, and coincidently including a massive home in desperate need of TLC) is finally coming to fruition.
Today, as I sit here in my haven in our Beach Condo (which will be sold next week), I reflect on the bittersweet feelings in letting go and moving on. As I watch the calming waters of the ocean in front of me, listen to the seagulls around me, and breathe in the salt air… I close my eyes and begin to dream of the next chapter in my life.
We are finally buying our very own home. A 200-year old fixer-upper on a pristine street lined with trees and beautiful houses, in a quaint picturesque neighborhood. Selling this condo here is buying our home there. It’s a bittersweet exchange. No more beach view and daily walks along the ocean. It’s time to let go, and look forward to something new.