Bison Salisbury Steak Dinner

The past couple weeks have been cold here. So warm comforting foods have been on the menu. A while ago I clipped a Salisbury Steak recipe from a magazine. I finally got around to making it, but when I looked at the recipe again I just wasn't feeling it. So I decided to make my own with ground bison and a nice full flavored sauce. This recipe would also work well with ground beef.

I served the Bison Salisbury Steaks with mashed potatoes and roasted Brussels sprouts. Ben and I love Brussels sprouts, so next time I make this I will double the sprouts. 

This is dinner is going to be a winter staple in our house. You would never know that it is a gluten-free, dairy-free, egg-free, food allergy friendly dinner. 

Bison Salisbury Steaks

Patty Ingredients
20 oz ground bison
1/2 onion, finely diced
1 Tbsp coconut flour
1 Tbsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp granulated garlic
1 Tbsp canola or olive oil

Gravy Ingredients
3 large cremini mushrooms, sliced
1/4 onion, diced
1 Tbsp vegan butter
1/2 tsp salt
1 cup beef broth
1 Tbsp sherry
1 Tbsp Worcestershire sauce


1. Combine all the patty ingredients except oil in a large bowl. Form into 5 patties.
2. Heat the 1 Tbsp oil in a large skillet over medium heat. Cook 3 of the patties for about 4-5 minutes per side until cooked through. Set the cooked patties aside. I kept my patties warm on a cookie sheet in warm but off oven. Add the remaining oil and cook the last 2 patties. Set those aside when done.
3. Add the vegan butter, salt and onions to the skillet. Saute until the onions are almost clear. Add the mushrooms and cook for a few minutes until they're browned but not soft. 
4. Whisk in the beef broth, sherry, and Worcestershire sauce. Bring to a simmer, stirring up all the browned bits. 
5. In a small bowl, combine the potato starch and cold water. Add to the beef broth mixture, whisking constantly. Stir until thickened. Serve the gravy over the patties.

Dairy-Free Mashed Potatoes

2.5 lbs russet potatoes
1/2 cup coconut milk
3 Tbsp vegan butter
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp granulated garlic
1/4 tsp granulated onion
1/4 tsp smoked paprika

1. Peel and chop the potatoes. Add to a large pot filled with enough cold water to cover. Bring to a boil and cook until the potatoes are fork tender. Drain and return to the pot.
2. Add the remaining ingredients and mash until smooth.

Brussels Sprouts with Bacon

1.25 lb Brussels sprouts
2 slices bacon
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper

1. Preheat oven to 350°F.
2. Cook the bacon in a skillet until crispy. Set cooked bacon aside and save the grease.
3. Cut the bottoms off the Brussels sprouts, remove any discolored outer leaves and slice in half or in quarters depending on the size of the sprout.
4. Combine the Brussels sprouts, bacon grease and seasonings in a 9 x 9 glass baking dish.
5. Bake for 30 minutes, stirring once.

Potato Crusted Salmon with Brussels Sprouts and Mushroom Hash

Last night we made my Potato Crusted Salmon again. I tweaked the recipe just slightly so that I could cook the salmon and the veggies at the same time. I used tin foil to line the dish instead of parchment paper. I liked the foil better since it contained all the extra fat and cleanup was a breeze. I don't care for salmon skin, so when I serve this dish, I just scoop the salmon off the dish and leave the skin behind. I recommend only cooking as much salmon as you'll eat in that seating. Reheated cooked fish is one of my least favorite foods. Although I imagine if you reheated it in the oven it would be way better than the microwave.

We all loved this salmon dish. It's a great kid-friendly, bang for your buck way to cook salmon. Tommy ate every bit of his salmon and a little of the veggies too. 

Brussels sprouts tend to get a bad wrap. They can be super delicious as long as they're cooked well and not mushy. My favorite way to make them is to roast them in the oven. This time I used a mixture of Brussels sprouts, mushrooms and onion. Delicious! If you have any leftover veggies, they're great the next day heated in a skillet and served with fried eggs on top. 

Potato Crusted Salmon - Version Two

1 lb salmon fillet
1 cup potato chips (I used Kettle Brand Krinkle Cut)
4 Tbsp (1/2 stick) Earth's Balance Vegan Buttery Sticks
1/2 tsp black pepper
1/2 tsp smoked paprika

1. Preheat oven to 425°F. Line a rimmed baking sheet with tin foil.
2. In a large microwave safe bowl, melt the Earth's Balance spread (about 30 seconds).
3. Add the potato chips and crush the chips with the back of a measuring cup. Stir in the seasonings.
4. Lay the salmon skin side down in the dish. Press the potato mixture on top of the salmon.
5. Bake for 25 minutes. 

Brussels Sprouts and Mushroom Hash

1 lb Brussels Sprouts

12 oz Cremini Mushrooms

1 medium onion

3 slices bacon

1 Tbsp balsamic vinegar

1/2 tsp black pepper

1/2 tsp smoked paprika

1/4 tsp salt

1. 1. Preheat oven to 425°F.

2. Pan fry the bacon until crispy, and reserve the bacon grease.

3. Trim a small slice from the stem of the Brussels sprouts and remove the outer layer of leaves. Cut in half.

4. Cut the mushrooms into chunks and dice the onion. 

5. In a 9 x 13 baking dish, mix the veggies, bacon grease and seasonings (except for the vinegar).

6. Cook for 25 minutes, stirring once. 

7. Add the crumbled cooked bacon and the balsamic vinegar to the veggies. Bake for an additional 5 minutes.

Whole30 Double Batch Meatloaf, Onion Sweet Potatoes and Roasted Prosciutto Brussels Sprouts

The last two weeks I made double batches of meatloaf. It's just as easy to make a double batch as a single. The leftover meatloaf is great diced up with veggies and eggs for breakfast. Or even by itself as an after workout snack. 

Whole30 Double Batch Meatloaf

2 lb ground pork
1.25 lb ground turkey
1.25 lb ground bison
1 cup dry minced onions
1 cup coconut milk
1 cup Sweetener Free Ketchup
2 Tbsp coconut flour
2 tsp salt
2 tsp black pepper
1 tsp dried rosemary
1 tsp smoked paprika
1/2 tsp dried basil
1/2 tsp ground sage

1. Preheat oven to 350°F. Line two rimmed baking sheets with tin foil.
2. Combine onion and coconut milk in a small bowl. Let sit for 5 minutes.
3. Pour all ingredients (except for 1/4 cup of the ketchup) into a very large bowl. Mix thoroughly with your hands.
4. Split the meat mixture between the two pans and form into loaves. Spread the 1/4 cup remaining ketchup over the top of the loaves.
5. Bake for 50 minutes. Optional, broil for the last two minutes to form a crust.
6. Remove from oven and let it rest for at least 5 minutes before cutting.

Roasted Prosciutto Brussels Sprouts

1 lb Brussels sprouts, trimmed and quartered
1 oz prosciutto, cut into chunks
zest from 1/2 of a lemon
oil
salt
pepper

1. Preheat oven to 350°F.
2. Layer Brussels Sprouts, prosciutto and lemon zest in a 9 x 13 baking dish.
3. Drizzle with oil, and sprinkle with salt and pepper. Toss together.
4. Bake for 30 minutes, stirring once

Onion Sweet Potatoes

3 sweet potatoes
2 Tbsp oil
1 Tbsp dried minced onions
1/2 tsp salt
1/2 tsp black pepper

1. Preheat oven to 425°F.
2. Peel and cube the sweet potatoes. Toss all ingredients together in a 9 x 13 baking dish.
3. Bake for 35-40 minutes, stirring once.