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My New Griddle

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I am trying to expand my cooking techniques to provide more variety in our meals at home. I attempted to use a grill last summer, turns out I am not very good at it. I love the taste of grilled food though, so I bought a double burner griddle.

I have learned to read the reviews of everything before I buy expensive items. After reading the reviews, I decided to purchase the Chef’s Design version. One of my requirements was that it be flat on one side and have the ridges on the other side. I also wanted it to have a well for grease or liquids. Here is a link to it on Amazon for anybody that is interested,

I was dying to try it out once it arrived so I went to Hy-Vee and purchased a nice slice of salmon for myself and some bacon wrapped sirloin for the boys. I also found a great recipe on Pinterest for potatoes on a grill. After heating up the griddle I tossed everything on it, with a good distance between so nothing would get tainted, and began “grilling” on my new griddle.

My new griddle.

My new griddle.

Everything turned out wonderful (potatoes didn’t get quite done).

While looking for recipes that day I read that a lot of these griddles smoke really bad, but even when grilling two steaks, I didn’t think it smoked too much. I had the stove vent on and the ceiling fan on, and the window open a crack. I think I would have been fine with just the vent on.

I grilled shrimp on it tonight and they were wonderful as well. I have to say, I am thrilled with the purchase and truly love my griddle. I keep trying to think of new things that I can make on it. The clean-up is so easy, it is wonderful! This is a kitchen must have.


Easy Salisbury Steaks

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This is something that I kind of just created one night. I believe the typical Salisbury Steaks have a brown gravy, but I prefer white gravy so that is what I made, well sort of. As you look below you will see that I don’t have many of the actual measurements listed. My family prefers strong flavoring that I know is a bit much for others, so you can use however much you think your family would prefer.


1 pound of hamburger

1 can Cream of Mushroom soup

1/2 can of milk



Garlic Salt

Season Salt

1/2 packet Onion Soup mix packet

If you are like me and prefer using a rice cooker over instant rice, the first step is to get the rice started. There are only three of us, so I typically use 1 1/2 cups water and one cup of rice, add a bit of butter to my cooker, and this produces about 3 cups of prepared rice. Use more or less as needed to feed your family.

In a mixing bowl, combine thawed hamburger, onion soup mix, garlic salt, season salt, other spices your family enjoys, and then take about a handful of crackers and crush them (not too fine, they help hold the hamburgers together). Mix this all up and form your patties. Begin cooking your hamburger patties. I typically use my George Foreman grill, but you can cook them however you prefer.

If you are using instant rice, now is the time to start that process. Again, make however much rice your family will need.

Next, in a small saucepan, combine the Cream of Mushroom soup (I prefer Campbell’s) and the 1/2 can of milk. Simmer on low, stirring occasionally, until the rest of the food is finished.

Once your burgers are cooked, your rice is complete, you can turn of your soup mixture and serve. We typically put the rice on our plate first, then add a hamburger on top (hubby and son like to add cheese on top of the burger), then add the soup mixture to the very top. Now it is finished and ready to eat.

All together, the prep and cooking time doesn’t usually take more than 30 minutes.

Yields 4 servings (may have burgers remaining for leftovers, or another round of Salisbury Steaks)

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