Chopped Sirloin in Mushroom Gravy

 

This recipe comes from my very good friend, Judy.  She probably makes this weekly. I love it too.
It always smells so good while it's cooking.

Ingredients

2 Chopped Sirloin Fillets from Harter House
Olive oil
1 Pkg.  Sliced Mushrooms
1 Can Campbell’s Golden Mushroom Soup
Salt & Pepper – not too much salt
Red Bell Pepper – cut in strips (optional)
Onion (optional)
Beef Broth – if additional liquid is needed

Optional
Baby Carrots & Potatoes can be added for last 20-30 minutes.

Drizzle Olive oil in a Pyrex or Corning dish.
Flatten Sirloin Fillets just a little.
Place uncooked Sirloin Fillets in dish. 
Salt and Pepper meat.
Top with golden mushroom soup – undiluted – Plenty on top.
Top with sliced mushrooms.

 

Cook, Covered, in a 350 degree oven for 1 hour.  Check liquid in dish after 30-40 minutes.
Optional Baby Carrots & Potatoes can be added for last 20-30 minutes.

I like mashed potatoes with this meal too.

 

Garlic Butter Sausage Subs

Do you love Italian Sausage?  I LOVE our Harter House Italian Sausage!

Our Harter House Homemade Italian Sausage is made from a recipe handed down in the Bettlach Family for generations. We sell a Hot, Mild & Sweet Italian Sausage at all six  HH locations.

Here are some super simple recipes for your family to enjoy!

Garlic Butter 

Italian Sausage Sub

Ingredients

¼ c. (1/2 stick) unsalted butter, room temperature
2 cloves garlic, finely grated
¼ c. freshly chopped parsley
¼ tsp. kosher salt
4 sub rolls
1 tbsp. extra-virgin olive oil
1 lb. ground House sweet Italian sausage
2 c. marinara sauce
8 oz. shredded mozzarella cheese
¼ c. thinly sliced basil leaves

Instructions

1. Preheat oven to 450°. In a small bowl, combine the butter with the garlic, parsley and salt. Split the rolls lengthwise, leaving a hinge on the back and place on a rimmed baking sheet. Spread cut sides of rolls with butter mixture. Bake until golden, about 8 minutes.
   
   
2. Meanwhile, heat oil in a large skillet. Add sausage and cook, breaking up large pieces with a spoon and stirring occasionally, until golden brown, about 7 minutes. Add marinara sauce and cook stirring until warmed throughout, about 2 minutes.
   
   
3. Spoon sausage mixture into toasted rolls and top with cheese. Return to the oven and cook until cheese is melted, about 7 minutes. Sprinkle with basil and serve.

Italian Sausage Sub

1 lb. Harter House Homemade Italian Sausage

Fresh Sub Rolls

2 Green and/or Red Sweet Bell Peppers

1 Medium Onion

Marinara Sauce

Salt, pepper, and garlic for taste

Cook sausage on medium heat in covered pan for the first 10 minutes. Turn sausage over, lower temperature to medium low and cover for and additional 10 minutes. Uncover and cook for 5 more minutes. Serve on fresh sub rolls. With peppers and onions: 2 Green and/or Red Sweet Bell Peppers 1 Medium Onion In separate pan, cut onions and peppers into strips. Add 1/8” oil to pan and steam-cook until tender. Serve with sausage on fresh sub rolls. *When frying sausage you can cook with water, vegetable oil or olive oil. **To retain natural juices, do not pierce sausage.

Italian Sausage Bread

This looks delicious! This is an incredibly easy recipe. Make sure you use good pizza dough and fresh mozzarella. Just brown the sausage and drain on paper towel, spread on dough, layer with cheese and some fresh parsley (on a greased pan), roll it up into a loaf and bake at 375 for about 30 minutes or until dough is golden brown. Serve sliced and warm from the oven with fresh marinara for dipping.

Hot Italian Sausage Skillet

Start with Harter House Fresh Hot Italian Sausage (Remove from casing & crumble/brown in a frying pan). When cooked, remove and drain sausage from pan, set aside. In same pan, fry cut potatoes until tender and brown. In a separate pan, fry your sliced onion & (red & yellow) peppers in a little olive oil until tender and brown. Add cooked potatoes and sausage to the onions and peppers and mix .

Serve in a generous bowl topped with a melted cheese on top!! (Can serve with scrambled eggs as well)

Italian Quesadillas

2 lbs. Harter House Italian Sausage

1 pkg. Large Flour Tortillas

2 Bell Peppers, Red and Green

1 Red Onion, diced

Virgin Olive Oil

Garlic Powder

Italian Seasoning

Lemon Pepper

Grated Mozzarella/Provolone blend or Italian Blend Cheeses

Brown sausage in skillet. As sausage is browning, crumble with fork, approximately 20-25 minutes. Drain grease from sausage. Sauté bell peppers and onions. Brush each flour tortilla with olive oil on both sides and liberally sprinkle with garlic powder, Italian seasoning, and lemon pepper on both sides of the tortilla. While tortilla is searing in skillet add cheeses, sausage, peppers, and onions. Fold tortilla in half and turn over to brown for 20 seconds. Mango relish is a great compliment for the Quesadillas.

Pineapple, Coconut, Almond Smoothie

Tastes like a fruity beach drink...but it is a little bit better for you.

Ingredients

• ½ cup blanched and peeled almonds
• ½ cup coconut water
• 1 banana
• ¾ cup pineapple chunks
• ½ cup orange juice
• 1½ cups ice

Instructions

1. Place the almonds and the coconut water in the blender and process for 2 minutes, occasionally stopping it and scraping down the sides of the pitcher with a rubber spatula. When the almonds have broken down considerably and the liquid is the texture of chunky milk, add the banana, pineapple, orange juice and ice.
2. Blend until the drink is frothy and smooth, an additional minute or so. If you have a VitaMix, run it through the smoothie cycle two times. Perfect.

From Kelly at

The Meaning of Pie

Sweet Potato Au Gratin

1 Cup Milk

1 Pint (2 Cups) Heavy Cream

¼ Teas Ground Nutmeg

¼ Teas Ground Cinnamon

1 Teas Salt

¼ Teas Ground Black Pepper

3 Lbs. Sweet Potatoes, peeled and sliced thin

1 TBL. Chopped fresh Parsley Leaves

GRATIN:

2 TBL. Butter, cut into chunks plus more for baking dish

¼ Cup Panko Bread Crumbs

¼ Cup Grated Cheddar Cheese

Directions

In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.

Preheat oven to 350 degrees

Butter a 3-Quart baking dish. Combine the bread crumbs, butter and Cheddar Cheese to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes. Garnish with chopped parsley.

Creamy and Spicy Corn Soup

I have always been a huge fan of corn soup.
I love the sweetness of fresh corn, and truthfully, all of the cream and butter in the recipe.

Whenever we have a choice between a cream-based soup and a broth-based soup, we usually choose the cream-based soup.

So I decided that I was going to makeover Creamy Corn Soup, healthier, without using any actual cream in the recipe.  Instead I added vegetable broth and potato for that “creamy” feeling, warm spices like cumin and chili powder, and fun toppings like tomatoes and cilantro for some texture and flavor.

It was a huge success.
This soup is great for summer – when you can get wonderful fresh corn and tomatoes. But fresh frozen corn is still delicious.  And with the warming spices, I’d say this soup transitions really nicely all year round.

You can add just about any toppings to this soup and it will still taste great. For a twist on this recipe, try adding avocado, guacamole, or crushed tortilla chips.

We ate so much of this soup we didn’t have any leftovers!
And the best part is, it took less than 30 minutes to make from start to finish.

The Ingredients
Serves 3

5 ears fresh sweet corn
1 medium onion, chopped
1 tsp olive oil
1/2 teaspoon salt, plus more to taste
1/2 a medium yukon gold potato, chopped
2-3 cups vegetable stock (the more stock you add, the thinner your soup will be)
3 cloves garlic, minced
1 tsp cumin
1.5 tsp chili powder
A pinch of cayenne pepper

1/4 tsp black pepper

The Directions
Step 1: Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.

Step 2: Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.

Step 3: Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor. 

Step 4: Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of!

This soup is so rich and flavorful, it tastes like it was made with a ton of butter and cream, but you can enjoy it totally guilt free!

Parmesan Chicken

The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this baked parmesan crusted chicken for dinner, we never have leftovers. —Schelby Thompson, Camden Wyoming, Delaware

Prep: 10 min. Bake: 25 min.

6 Servings

Ingredients

• 1/2 cup butter, melted
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 6 boneless skinless chicken breast halves (7 ounces each)

Directions

• Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere.
• Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

Test Kitchen Tips

In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories

Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.

Nutrition Facts

1 chicken breast half : 270 calories, 16g fat (9g saturated fat), 82mg cholesterol, 552mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 21g protein. 

Originally published as Parmesan Chicken in Taste of Home April/May 1995

Honey Soy Glazed Salmon

A simple mix of honey, soy sauce, garlic, and ginger coats and flavors your fish for 30 minutes before you throw it on the pan until the outside is perfectly crispy. Once that’s done, you heat up and reduce some extra marinade to make a thick, to-die-for glaze to pour over your filet. Serve with your favorite veggies or rice and enjoy! 

Ingredients

for 2 servings

• 12 oz skinless salmon
• 1 tablespoon olive oil

Honey Soy Marinade

• 4 cloves garlic, minced
• 2 teaspoons ginger, minced
• ½ teaspoon red pepper
• 1 tablespoon olive oil
• ⅓ cup less sodium soy sauce
• ⅓ cup honey

Preparation

1. Place salmon in a sealable bag or medium bowl.
2. In a small bowl or measuring cup, mix marinade ingredients.
3. Pour half of the marinade on the salmon. Save the other half for later.
4. Let the salmon marinate in the refrigerator for at least 30 minutes.
5. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
6. Remove salmon from pan. Pour in remaining marinade and reduce.
7. Serve the salmon with sauce and a side of veggies. We used broccoli.
8. Enjoy!

This Recipe from Tasty.com