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Saturday May 04, 2024
Get your Southern comfort right here with this Chicken Fried Steak!
For the Steak:
4 beef cube steaks (about 1/3 pound each)
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
2 eggs
1/4 cup milk
Vegetable oil, for frying
For the Gravy:
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper, to taste
Optional: a dash of cayenne pepper for heat
Instructions:
Prepare the Steaks:
In a shallow dish, combine 1 cup flour with paprika, garlic powder, onion powder, salt, and black pepper.
In another shallow dish, whisk together the eggs and 1/4 cup milk.
Dredge each steak first in the flour mixture, then in the egg mixture, and again in the flour mixture, ensuring a good coating.
Fry the Steaks:
Heat a large skillet with about 1/2 inch of vegetable oil over medium-high heat.
Fry the steaks for 3-4 minutes per side or until golden brown and crispy.
Remove the steaks to a paper towel-lined plate to drain.
Make the Gravy:
Drain the excess oil, leaving about 2 tablespoons and any browned bits in the skillet.
Sprinkle 1/4 cup of flour over the oil and whisk to combine.
Gradually pour in 2 cups of milk, whisking constantly to prevent lumps.
Cook over medium heat until the gravy thickens, about 5-7 minutes. Season with salt, black pepper, and optional cayenne pepper.
Serve:
Place a chicken fried steak on each plate and pour the gravy over the steak.
Pocket Tacos - Grab N Go
1 packet Taco Seasoning
1 pound ground beef
½ cup salsa
8 ounces cream cheese, softened
2 tbsp melted butter
1 cup Cheddar Cheese, shredded
12 6 inch tortillas
How To Make Loaded Cheesy Pocket Tacos
Crumble the ground beef into a skillet and cook thoroughly
Drain the grease from the skillet
Add in the packet of Taco seasoning mix, following the directions on the package
In a medium sized bowl, beat the cream cheese until it is smooth
Add in the cup of salsa and blend well
While holding a tortilla, place a spoonful of cheese mix in the center of the tortilla
Place a spoonful of taco flavored beef, to cover the salsa and cheese mix
Sprinkle with shredded cheese
Fold the tortilla and filling as you would with a burrito
Lightly spray a baking tray
Preheat the oven to 350*
Place rolled tortilla onto greased tray
Brush the tops of the tortilla rolls with melted butter
Bake for 15 minutes.
Remove from oven and add your choice of toppings, such as lettuce, salsa, sour cream, olives, more cheese
April 27, 2024
Garlic Butter Steak Bites
Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.
Heat a large cast iron skillet to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.
Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove and set aside.
Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow 1/3 of the wine to evaporate as you’re scraping up the brown bits of flavor.
Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.
Store leftovers in the fridge for a few days or freeze in an airtight container.
Cheeseburger Soup
INGREDIENTS:
4 slices smoked bacon
1 lb lean ground beef
4 tablespoons butter
1 medium onion chopped
2 stalks celery chopped
2 carrots grated
2 Yukon Gold potatoes diced
⅛ teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon dried basil
1 teaspoon dried oregano
1 1/2 teaspoon dried parsley
2 cloves garlic minced
3 tablespoons flour
3 cups chicken broth
2 cups whole milk
2 cups shredded cheddar cheese
salt and pepper to taste
INSTRUCTIONS:
Brown bacon in a Dutch oven or heavy stockpot over medium heat. Halfway through the browning process add the ground beef. Cook until browned breaking it up as it browns. Drain any excess grease. Move the browned meat to a plate.
Turn heat to medium low; add butter. Add onions, celery, carrots and potatoes; cook until the onions and celery start to soften. Add dried thyme, onion powder, basil, oregano, parsley and garlic. Continue cooking 1 minute; stirring constantly.
Sprinkle in flour and stir to coat; cook for 2 minutes stirring constantly. Add chicken broth and milk; alternating between the two. Simmer until potatoes are tender.
Add cooked beef and bacon back to the pot warming for 3-5 minutes. Remove from the heat and slowly stir in shredded cheddar; stirring until melted. Salt and pepper to taste.
April 20,2024
Mozzarella Cheesy Onion Rings
Ingredients:
2 large white onions
8-10 mozzarella cheese sticks
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
Chopped parsley for garnish
Oil for frying
Instructions:
Peel the onions and cut into approximately 1/2-inch rings. Carefully separate the rings from each other.
Take a slice of mozzarella cheese stick and fit it inside an onion ring. Use a second onion ring to encase the cheese, forming a cheese-stuffed onion ring. Repeat with the remaining onion rings and cheese.
Place the flour, beaten eggs, and breadcrumbs in three separate bowls. Season the flour with garlic powder, paprika, salt, and pepper.
Dip each stuffed onion ring into the flour, then the egg, and finally coat it well with the breadcrumbs.
Heat oil in a deep fryer or a large saucepan to 350°F (175°C).
Fry the onion rings in batches until golden brown and crispy, about 2-3 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Sprinkle with chopped parsley before serving.
Honey Glazed Jalapeño Cheese Cornbread
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar (optional)
1 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs
1 cup shredded cheddar cheese
2-3 jalapeños, seeded and diced
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast iron skillet.
In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar (if using).
In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed throughout the batter.
Pour the batter into the prepared baking dish or skillet, spreading it out evenly.
Bake for 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool slightly before slicing and serving.
Enjoy your delicious Jalapeño Cheese Cornbread!
+ When you take the cornbread out of the oven, let it rest for 5-10 minutes then drizzle honey over the surface.
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