March 9th, 2010
I bought a package of cube steaks Saturday and stowed them in the bottom of the fridge. I intended to separate them into packs of two for the freezer. Didn’t get to it on Sunday, so Monday was the day. As I was separating them, they beckoned to me.
No, no, not the freezer!
So I saved one pair and decided to make chicken fried steak.
No measurements!
Fill a plate with flour and sprinkle salt and pepper on top. In a pie plate, crack in two eggs and pour in enough milk to cover the bottom completely, plus a little more. Essentially scramble the eggs into the milk.
Dredge your cube steak into the flour (Lay it on the floured plate and press down. Flip it over and do it again.) then dip into the milk mixture and back into the flour.
Place into a hot greased skillet and cook until the bottom side is brown before flipping. Cook until no pink shows (unless you’re one of those that likes it not quite done…).
When done, remove from the skillet and enjoy with a side of mashed potatoes, cream gravy and your favorite veggie.
Makes Monday’s memorable.
chicken-fry
Tags: chicken fried steak, chicken fry
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March 4th, 2010
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February 24th, 2010
What do you do when you have a bunch of oranges that just aren’t getting eaten?
oranges
You make Orange Chicken!
Ingredients
Sauce:
1 1/2 cups orange juice
1/3 cup vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root ( or substitute powdered ginger)
1/2 teaspoon minced garlic (or a whole clove)
2 tablespoons chopped onion
1/4 teaspoon red pepper flakes (or more for more heat!)
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
salt & pepper
Olive Oil
Directions
Pour 1 1/2 cups orange juice, vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag with the flour and salt & pepper and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil or place in an oven proof container and place in a warm oven to keep warm.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Serve with a side of rice and maybe some brocolli.
orange-chicken
What’d Chili-man say?
“THAT WAS GOOD HUN!!!”
Tags: orange chicken
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February 23rd, 2010
Can I combine southern creole and french? Sure why not…. This dish is made with chicken breasts and pro-cooked sausage.
Ingredients:
* 4 slices bacon, diced
* 1 chicken breast
* Salt and pepper
* 1 small onion, chopped
* handful of baby carrots chopped
* 1/4 cup chopped celery
* 12 ounces sliced precooked sausage
* 1 bay leaf
* 2 cloves garlic, chopped
* 1/4 teaspoon dried thyme leaves
* 1/2 teaspoon salt
* 1 teaspoon Cajun seasoning blend
* 1 can chicken broth
* 1 can (8 ounces) tomato sauce
* 3 cans (16 ounces each) pinto beans, or about 4 to 5 cups cooked pinto beans
Preparation:
In a large pan cook the bacon, the cook the chicken in the bacon grease. Remove the chicken and cut into bite size pieces. Add the sliced sausage to the pan to crisp up a bit. Return the chicken to the pot along with all the other ingredients.
Let simmer until the carrots are done. Serve with a side of rice.
beans pan
beans
Tags: southern beans with sausage
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February 21st, 2010
I made this recipe last year, right after I got my Excalibur. It was a MESS to make and while the results were great, I couldn’t get anyone to eat it… 
No one was brave enough…
I started out with a purchased jerky gun and ended up using a rolling pin. Your results may be better!
Hamburger Beef Jerky
5 lbs 90% lean ground beef (90-92%)
4 1/2 teaspoons non-iodized salt
2 1/4 teaspoons Accent seasoning
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
2 1/4 tablespoons meat tenderizer
3/4 tablespoon pepper
3 tablespoons brown sugar
1/2 cup Worcestershire sauce
1/2 cup liquid smoke
1/3 cup ketchup
Directions
Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup. Get right in there with your hands like you were making meatloaf. Press into strips with a jerky gun. (or rolling pin & knife)
Mix Worcestershire, liquid smoke and ketchup in a shallow dish. Coat strips with sauce and place on trays to dry.
Dry according to your dehydrator manufacturers instructions.
You can make other flavors by coating instead with watered down hot sauce or your favorite bbq sauce. You can even try thinned teriyaki.
Tags: hamburger beef jerky
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February 14th, 2010
Gather these:
½ Cup Dijon Mustard
½ Cup Honey
1 ½ Teaspoons olive Oil
½ Teaspoon Lemon Juice
4 Skinless, boneless chicken
1 Tablespoon olive Oil
2 Cups Sliced Mushrooms
2 Tablespoons Butter
Salt/ Pepper/ Paprika
8 Slices Bacon, cooked
1 Cup Shredded Montereyjack Cheese
1 Cup Shredded Cheddar Cheese
2 Teaspoons Finely Chopped Fresh Parsley
Use an electric mixer to combine the mustard, honey, 1 ½ teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.
After the chicken has marinated, preheat the oven to 375F and heat an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon oil over medium heat. Sear the chicken in the pan for 3–4 minutes per side or until golden brown.
Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.
Sprinkle ¼ cup Monterey Jack cheese evenly onto each breast followed by ¼ cup of Cheddar. Bake the pan of prepared chicken breasts for 7–10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with ½ teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
As usual, I changed things up a bit. The original recipe called for vegetable oil, I use evoo. I didn’t have access to fresh mushrooms so I used canned and I only used two chicken breasts. IT WAS GREAT and despite all the steps involved I will be serving this again!
Serve with a side of oven fries…..
alice springs chicken
Tags: alice springs chicken
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February 14th, 2010
*****The answer for Mommies of little ones! *****
Tags: dine without whine
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February 10th, 2010
Sooooooo, now that I managed to get the cube steak cooked, what will I serve with it?
I decided on mashed potatoes as the soup mix thickens and can be used as a gravy/sauce and roasted seasoned carrots.
ROASTED SEASONED CARROTS
Carrots
sea salt
pepper
thyme
olive oil
Toss the carrots with a dollop of olive oil along with some sea salt, cracked pepper, and a smidgeon of thyme. IF YOU”RE BRAVE - try italian seasonings.
Bake at 400 for about half an hour.
YUM YUM to the TUM TUM
carrots
Tags: roasted carrots
Posted in Supper | 2 Comments »
February 9th, 2010
I took the other half of the bread dough and rolled it out.
Sprinkled on some brown sugar and some real cinnamon and a dab or two of butter. Then I rolled it up, sliced it and baked it.
YUM!!
cinnamon rolls
Tags: cinnamon rolls
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February 8th, 2010
I used my bread machine in the ‘dough’ setting to start some dough. I hardly ever use the same recipe twice. GOT to try new STUFF!
This recipe raised VERY high, so high that it overflowed the bin in the breadmaker. But it didn’t have enough gumption in it for a second rise.
I kinda figured that since it raised SO much, more than any other recipe I’d tried that it ought to be able to divide and …. NOT - so beware….
1 teaspoon yeast
1 t salt
1 T oil
1/8 c sugar
2 c warm water
6-7 cups flour
I just tossed it all in the bread machine, no particular order and let t go at it. I actually used less salt, and the original recipe called for twice as much sugar.
I baked it at 325 for 35 min.
No picture…… I can’t find it….. Surely I took one….
Tags: plain old bread
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