Chicken-Fried Steak & Gravy

I've been in a mood for comfort food lately, so this was dinner last night.  It's a good ole stand by in my kitchen.

 1 1/4 cups all-purpose flour, divided

2 large eggs

1 1/2 cups 2% milk, divided

4 beef cube steaks (6 oz each)

1 1/4 tsp salt, divided

1 tsp pepper, divided

Oil for frying

1 cup water

Place 1 cup flour in a shallow bowl.  In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended.  Sprinkle steaks with 3/4 tsp each salt and pepper.  Dip in flour to coat both sides; shake off excess.  Dip in egg mixture, then again in flour.  

In a large cast-iron or other heavy skillet, heat 1/4" of oil over medium heat.  Add steaks; cook until golden brown, 4 - 6 minutes on each side.  Remove from pan, drain on paper towels.  Keep warm.

Remove all but 2 Tbsp of oil from pan.  Stir in the remaining 1/4 cup flour, 1/2 tsp salt and 1/4 tsp pepper until smooth; cook and stir over medium heat until golden brown, 3 - 4 minutes.  Gradually whisk in water and remaining milk.  Bring to a boil, stirring constantly; cook and stir until thickened, 1 - 2 minutes.  Serve with the steaks.

This is fantastic served with green beans and biscuits.  Great with mashed potatoes too.

Grandma's Chicken 'n Dumpling Soup

I have great memories of cooking with my grandma in her country kitchen.  There is a link here to the blog where I've shared My Grandma's Recipes.  Be sure to check it out.  She was the Queen of Comfort Food and I promise you, this recipe is just that.  Just realize that this recipe takes a lot of time.  It's not even remotely close to a quick weeknight dinner.  This is the perfect snowy weekend dinner.

1 broiler/fryer chicken (3 1/2 - 4 lbs)

2 1/4 quarts cold water

5 chicken bouillon cubes

6 whole peppercorns

3 whole cloves

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 1/2 cups chopped carrots

1 cup fresh or frozen peas

1 cup chopped celery

1 cup chopped peeled potatoes 

1/4 cup chopped onion

1 1/2 tsp seasoned salt

1/4 tsp pepper

1 bay leaf

Dumplings

2 cups all-purpose flour

4 tsp baking powder

1 tsp salt1/4 tsp pepper

1 large egg, beaten

2 Tbsp butter, melted

1 cup milk

Snipped fresh parsley, optional

Place the chicken, water, bouillon, peppercorns and cloves in a stockpot.  Cover and bring to a boil, skim foam.  Reduce heat; cover and simmer 45 - 60 minutes or until chicken is tender.  Strain broth; return to stockpot.

Set chicken aside until cool enough to handle.  Remove meat from bones; discard bones and skin and cut chicken into chunks.  Cool broth and skim off fat.

Return chicken to stockpot with stock, vegetables, soups, and seasonings; bring to a boil.  Reduce heat; cover and simmer for 1 hour.  Uncover; increase heat to a gentle boil.  Discard bay leaf.

For the dumplings, combine dry ingredients in a medium bowl.  Stir in egg, butter and enough milk to make a moist stiff batter.  Drop by tablespoonfuls into simmering soup.  Cover and cook without lifting the lid for 18 - 20 minutes.  Sprinkle with parsley if desired.  

Honey-Mustard Chicken and Potatoes

Everything for this meal cooks in the oven at the same time.  If you'd like to add something green, steamed fresh green beans make a delicious accompaniment.
 

1 1/2 lbs small red potatoes, each cut into quarters

1 jumbo onion, cut into 8 wedges

6 tsp olive oil

3/4 tsp s alt

1/4 tsp coarsely ground black pepper

4 medium boneless skinless chicken breasts

2 Tbsp honey mustard

Preheat your oven to 450 degrees.  On a sheet pan toss potatoes and onion with 4 tsp oil, salt and pepper.  Place pan on middle rack and roast 25 minutes.

Meanwhile, place chicken breasts on a plate.  Coat chicken with 1 tsp oil.  In cup, mix remaining 1 tsp oil with honey mustard; set aside.

After potatoes and onions have roasted for 25 minutes, remove pan from the oven and carefully turn pieces with metal spatula.  Place the chicken on the sheet pan and return to the oven.

After chicken has baked 10 minutes, remove from the oven; brush with honey mustard mixture.  Bake chicken and potatoes and onions 12 - 15 minutes longer, until juices run clear when thickest part of chicken is pierced with a knife and potatoes and onions are golden and tender.  

Such a hearty and comforting dinner!

Classic French Vinaigrette and Variations

I love being able to make my own salad dressing in a snap.  I almost never buy bottled dressings anymore.

1/4 cup red wine vinegar

1 Tbsp Dijon mustard

3/4 tsp salt

1/2 tsp coarsely ground black pepper

1/2 cup olive oil

In a medium bowl, with wire whisk, mix vinegar, mustard, salt, and pepper until blended.  In thin, steady stream, whisk in oil until blended.  Transfer to a jar; cover and refrigerate up to 1 week.  

Balsamic Vinaigrette

Prepare as directed but replace red wine vinegar with balsamic vinegar and reduce mustard to 1 tsp.  Makes about 3/4 cup.  

Mustard-Shallot Vinaigrette

Prepare as directed but add 1 Tbsp minced shallot.  Cover and refrigerate up to 1 day.  Makes about 3/4 cup.

 

Spicy Peanut Sauce

I am actively trying to teach myself to make Thai and Chinese dishes.  Some days I do well and some days I don't.  I have a long way to go.  I made this spicy peanut sauce a few days ago and served it with chicken skewers.  It was surprisingly delicious.

1/4 cup creamy peanut butter

1/4 cup very hot water

4 tsp seasoned a rice vinegar

1 Tbsp soy sauce

1 Tbsp light molasses

1/8 tsp crushed red pepper

In a small bowl combine all ingredients and whisk until smooth.  

Makes 2/3 cup.

 

Cool Cucumber Relish

This is a simple recipe that is good on burgers, with a chicken dish or any other summertime dinner.  I use this frequently each summer when I have an abundance of cucumbers.  It's so good!

4 medium Kirby cucumbers (about 4 oz each), finely chopped

1/4 cup seasoned rice vinegar

2 Tbsp finely chopped red onion

1 Tbsp vegetable oil

1/4 tsp red pepper flakes

Combine all ingredients in a medium bowl and mix well.

Chill in the refrigerator for one hour to combine flavors,

Serve with your favorite dish.

 

Mini Crab Cakes with Lemon Sauce

 

These are crispy delights!  Who doesn't love a crab cake?  This is one recipe you'll make again and again.

2 Tbsp butter

1 small onion, finely chopped

1 stalk celery, finely chopped

1/4 cup mayonnaise

1 Tbsp sour cream

2 tsp grainy Dijon mustard

1/2 tsp lemon zest

1/4 tsp salt

1/8 tsp cayenne pepper

1 lb lump crabmeat, picked over

1 cup fresh breadcrumbs (about 2 slices of bread)

Lemon Sauce

1/4 cup mayonnaise

1/4 cup sour cream

1 tsp lemon zest

1 Tbsp fresh lemon juice

Pinch of salt

Pinch of cayenne pepper

In a 10" skillet, melt butter over medium heat.  Add onion and celery.  Cook until vegetables are tender, about 10 minutes, stirring frequently.  Let cool.

In a large bowl, stir mayonnaise, sour cream, mustard, lemon zest, salt, and cayenne until blended; stir in breadcrumbs just until mixed.  Cover and refrigerate 30 minutes or up to 4 hours. 

Meanwhile, prepare lemon sauce.  In a small bowl, stir together mayonnaise, sour cream, lemon zest, and juice, salt and cayenne until blended.  Makes about 1/2 cup.  Cover and refrigerate until ready to serve. 

Preheat oven to 400 degrees.  Lightly grease 2 cookie sheets.  Drop level tablespoons of chilled crab mixture, pressing lightly onto prepared cookie sheets.  Bake until golden brown, about 15 minutes.  

Top each crab cake with about 1/2 tsp lemon sauce.  Serve hot.   

Bacon Bow Tie Crackers

I love any recipe that revolves around bacon.  Honestly, you may just want to double this recipe.  Trust me, these yummy snacks will not last long at any gathering.  

8 thin bacon slices

24 rectangle-shaped buttery crackers (I like Club crackers)

That's it, two ingredients.  Not bad, huh?

Preheat your oven to 250 degrees.  

Cut each bacon slice crosswise into thirds to make a total of 24 pieces.  Wrap 1 bacon piece around the narrow center of each cracker without overlapping ends.  Arrange in a single layer, seam side down, on a lightly greased wire rack set in a rimmed baking sheet.

Bake until bacon is crisp and center edges have pulled in to resemble a bow tie, about 1 hour and 30 minutes.  Cool on a wire rack 5 minutes before serving.

Trust me . . . I always double this recipe and there are never any leftovers.  

 

Healthy Caesar Salad

I do love a Caesar salad!  I came across this recipe for a healthy, lower calorie recipe, and let's just say, it's a keeper.  It's the perfect addition to my favorite dinner -- a ribeye, baked potato and a Caesar salad.  YUM!!

1/2 loaf (4 oz) Italian bread

1 garlic clove, minced

2 Tbsp Olive oil

1/4 cup mayonnaise

1/4 cup freshly grated Parmesan cheese

3 Tbsp fresh lemon juice

1 tsp Anchovy paste

1/2 tsp coarsely ground black pepper

1 pkg (18 oz) Romaine lettuce, torn into bite-size pieces

Preheat your oven to 400 degrees.

Cut bread int 1/2" cubes and place in a bowl.  Drizzle with 1 Tbsp olive oil and add the minced garlic.  Stir to coat well.  Place on a parchment paper lined sheet pan and bake for 10 minutes or until golden brown and crisp.  Cool croutons on the pan.

Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, 1 Tbsp olive oil, anchovy paste, and pepper.

Add lettuce and croutons to dressing in bowl; toss to coat.

Top with some shaved Parmesan.

Enjoy!

Shrimp Risotto with Baby Peas

This is another really impressive looking dish, and it is just as delicious as it looks.  Be sure to buy shrimp in the shells for this dish.  Making a quick stock with the shells gives this pretty risotto a more complex flavor.  

4 cups water

1 3/4 cups chicken, vegetable, or homemade broth

1 lb medium shrimp, shelled and deveined, shells reserved

1 Tbsp butter

1 1/2 tsp salt

1/8 tsp ground black pepper

1 Tbsp olive oil

1 small onion, finely chopped

2 cups Arborio rice

1/2 cup dry white wine

1 cup frozen baby peas

1/4 cup chopped fresh parsley leaves

In a 3-quart saucepan, combine water, broth, and shrimp shells.  Heat to boiling over high heat.  Reduce heat; simmer 20 minutes.  Strain broth into a bowl and measure.  If needed, add water to equal 5 1/2 cups.  Return broth to same clean saucepan; heat to boiling.  Reduce heat to maintain simmer, cover.

In a 4-quart saucepan, melt butter over medium-high heat.  Add shrimp, 1/2 tsp salt, and pepper; cook, stirring, until shrimp are just opaque throughout, about 2 minutes.  Transfer to a bowl.

In the same saucepan, heat oil over medium heat.  Add onion and cook until tender, about 5 minutes.  Add rice and remaining 1 tsp salt; cook, stirring frequently, until rice grains are opaque.  Add wine; cook until wine has been absorbed.  Add about 1/2 cup simmering broth to rice; stir until liquid has been absorbed.  Continue cooking, adding remaining broth 1/2 cup at a time and stirring after each addition, until all liquid has been absorbed and rice is tender but still firm, about 25 minutes.  (Risotto should have a creamy consistency.)  Stir in frozen peas and shrimp and heat through.  Sprinkle on parsley and serve.