Chicken Fried Steak and Eggs

 Chicken Fried Steak and Eggs

There are very few things in this world that I remember loving more than Chicken Fried Steak. I grew up on this country comfort food and I remember how my Mom used to make it with scrambled eggs for breakfast. We had it for dinner too, with mashed potatoes and green beans.  And for years it has been one of my favorite choices from the menu at the local diner. I make it at home a lot now.  The steak is so tender and well- seasoned with a perfectly golden brown crispy crust. And the country gravy is to die for!   Just like Mom used to make!

Chicken Fried Steak

3 pounds cube steak, extra tenderized

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
1 ½ teaspoons black pepper 

1/2 cup vegetable oil

1 tablespoon butter

Set up your dredging station with three shallow dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt and black pepper in another; and the meat in a third. Finally, you want to have a clean pan or plate to lay the steaks on after they are dredged. 

Sprinkle both sides of your steak with salt and black pepper, then place it in the flour mixture and coat it well. Next, place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat well. Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease but do not clean the skillet. Return the skillet to medium-low heat and add 1/4 cup of the grease back to the skillet and allow it to heat up.

Country Gravy

1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt

ground black pepper

When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a roux that is a deep golden color. Next, pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick.

Serve over steak and eggs for breakfast or steak and mashed potatoes for dinner.  YUM!

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Puffed Pastry Egg Rounds

 

Puffed Pastry Egg Rounds

I love frozen puffed pastry!  Not only do I love the light and buttery texture of it, I also love that it brings out my creative side on different ways to use it.  I've cut triangles and filled them with Snickers, Caramels, Peanut butter cups and other candy. I've rolled out squares and wrapped a nice salmon fillet with some rice inside. I've made delicious chicken pot pies with a buttery puffed pastry on top. I've made many Hors d'oeuvres for guests at parties and an elegant Beef Wellington dinner to impress my guests.  But I think this recipe is one of my favorites.  There's just something about puffed pastry for breakfast and eggs are the perfect match!  You will love this recipe my friends.

Puffed Pastry Egg Rounds

 1 sheet frozen puff pastry, thawed but still very cold
4 large fresh eggs
1 tablespoon chopped fresh chives

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. I use a silicon baking mat.

Place the sheet of puff pastry on a lightly floured work surface and cut out four 5 inch circles.  I use a small bowl to make my circles. Transfer the puff pastry circles to the baking sheet, spacing them about 2 inches apart, and with a small paring knife, cut a circle border about 1/4 inch from the edge of each circle.  

Next, using a fork, prick the centers of each circle.  Refrigerate the puff pastry for 15 minutes. Once pastry has chilled, place baking pan in the preheated oven and bake for about 8 minutes or just until the edges have risen higher than the center. 

Remove from oven and crack your egg in the center of each round.  Sprinkle eggs with salt and pepper and bake for about 12 minutes or until egg whites are set.  Remove from oven and sprinkle with chives.

NOTE:  If you prefer, you can prepare your rounds and bake them in the oven until golden. Then make sunny side up eggs in a pan, using 4 inch egg rings for uniform shape and then lay them on top of your baked rounds with cheese.  This is what you see in the photo.

HINT:   You can also add fried bacon bits before baking your rounds for an extra treat!

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Slow Cooked Barbecue Short Ribs

 Slow Cooked Barbecue Short Ribs

When you’re craving comfort food, you can’t beat these slow-cooked tender short ribs. Smothered in Sweet Baby Ray's mouthwatering barbecue sauce, these meaty ribs are a popular entree wherever I serve them. And the recipe is great for a busy cook - after everything is combined, the slow cooker does all the work.  Unlike many roast or stew recipes, it’s not necessary to sear the meat first. You just drop them in the slow cooker with a few ingredients and let deliciousness ensue. Before we get to the recipe, a few words on boneless short ribs. You’ll want to count on about one pound per person. I know it seems like a lot but they shrink significantly while cooking, and people tend to eat generous portions.

Slow Cooked Barbecue Short Ribs

3-4  pounds beef short ribs
1 envelope Lipton Beefy Onion Soup
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
1 (48 oz.) container of beef stock
1 cup Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce

Lay ribs out flat and rub both sides generously with salt and pepper and garlic powder. 

Pour beef stock into slow cooker and add the short ribs. Then sprinkle packet of soup mix on top of ribs, cover and cook on low for 8 hours.























After 8 hours check ribs for tenderness and transfer ribs to a non-stick baking pan.  Preheat oven to 350 degrees. 

Next brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce, making sure to completely cover each rib.   Bake at 350 degrees for about 30 minutes until sauce is hot and sticky and bubbly.   Remove from oven and allow to rest for about 5 minutes.

Remove ribs to platter and serve.

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Lemon Cream Pie

 Lemon Cream Pie

This is my Mom's famous Lemon Cream Pie. There are very few words that can describe other than delicious. It is not a Lemon Meringue. It's different because it's creamier.  What can I say?  It's awesome.  There are no other words to describe it other than creamy and velvety, with a custard like filling and just a hint of tartness that goes beautifully with the whipped cream. I added a special garnish of white chocolate curls... that made this pie the best pie I have ever eaten! This is my favorite pie. Well, maybe after Coconut Custard. Well maybe after Sugar Cream Pie.  Well maybe after.........

Lemon Cream Pie

Pie Shell: I made my Mom's easy pie shell recipe, but you can buy a ready made frozen pie shell if you need to save time. If you do, go with Marie Callender's.

Easy Pie crust:
 

4 cups flour
1 tablespoon sugar
1 tablespoon salt
1 3/4 cup Crisco shortening                                         
1 tablespoon vinegar
1 egg
1/2 cup water

This recipe makes 4 pie dough rounds. One for now and three to freeze for later. Mix flour, sugar, and salt. Cut-in the shortening with a fork or cutting tool. In a separate bowl mix vinegar, egg, and water. Add it to the flour mixture, stirring with a fork until moistened. Use your hands to mold into 4 equal balls. Use one now for your pie and freeze the others for future use.

Flour your surface and roll the crust starting from the middle and moving out, till it’s about 2 inches larger than the size of your pie dish. Try to work quickly and handle it as little as possible so it doesn't get tough. Gently roll your dough around your rolling pin and lay it in the pan. Then unroll the crust, and gently fit it in-place–don’t pull or tug on the crust. Use a knife to trim the uneven edges, leaving about a 1-inch overhang. Tuck the overhang under on the edge of your pan. Then use your fingers to pinch the edges for a decorative finish.

Bake at 350 until golden brown. Cool completely before adding filling.

Lemon Cream Filling                                             

1 cup sugar
3 ½ tablespoons cornstarch
1 tablespoon grated lemon zest                                            
1/4 cup fresh lemon juice
3 egg yolks slightly beaten
1 cup whole milk
¼ cup frozen butter
1 cup sour cream

Combine sugar, cornstarch, lemon zest, lemon juice, egg yolks and milk in sauce pan, and cook over med heat until thick. Stir in the frozen butter and cool to room temp. Stir in the 1 cup of sour cream and Pour into baked pie shell. 

Whipped Cream and White Chocolate Topping:

1 cup whipping cream
2 tablespoons powdered sugar
Shaved White Chocolate Curls

Right before you are ready to serve your pie, place the whipping cream and powdered sugar in a large bowl (or stand mixer) and beat with an electric mixer until stiff peaks form and you have whipped cream. Dollop the cream on top of the pie. Shave the white chocolate to garnish top...I used a cheese slicer. Serve and enjoy!

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Caramel Peach Praline Pie

Caramel Peach Praline Pie

I love peaches. I love everything about peaches. To me they are the epitome of Summer and I am always so sad to see them go.  So I found the prettiest peaches at Costco. Big beautiful ripe peaches and I bought two boxes of them.  I ate a few of them and then they sat in my kitchen for the last week or so, challenging me to come up with some new recipes.  This is one that I came up with.  I think you’ll like this one….sweet peaches in caramel with a few crunchy pecans for texture.  Can you say, YUM?

Caramel Peach Praline Pie

3 cups all-purpose flour, plus more for dusting

1 tablespoon sugar

2 teaspoons salt

2 sticks chilled unsalted butter, cut into ¹⁄₂-inch cubes

¹⁄₂ cup ice-cold water

In a large bowl, whisk the flour with the sugar and salt. Add the butter and, using your fingers, press the cubes of butter into the flour until they flatten and break apart into pea-size crumbles. Form a well in the center of the flour and pour in the water. Using a fork, flick the flour from the side of the bowl over the water, while turning the bowl, and toss until all the water is absorbed and the dough is still crumbly.

Scrape the dough onto a work surface and gather and press the dough until it forms a compact disk. Halve the disk and then form each half into a smaller disk. Wrap each disk separately in plastic wrap, and refrigerate for 1 hour.

Pecan Peach Caramel Filling

6 large fresh peaches, peeled and sliced (you can use frozen)

¹⁄₂ cup granulated sugar

¹⁄₄ cup corn starch

1 tablespoon fresh lemon juice

2 teaspoons vanilla extract

1 teaspoon salt

1/2 cup caramel ice cream topping

¹⁄₂ teaspoon ground cinnamon

¹⁄₄ teaspoon freshly grated nutmeg

½ cup chopped pecans

1 large egg, lightly beaten

In a large bowl, stir the granulated sugar with the cornstarch, lemon juice, vanilla, salt, cinnamon, and nutmeg. Add the peaches and toss until evenly combined. Fold in the pecans and set aside.

Heat the oven to 375 degrees.

Using a rolling pin, roll one dough disk into a ¹⁄₄-inch-thick circle. Fit the circle into a 9-inch deep-dish pie pan and let the excess hang over the edge.  Brush ¼ cup of the caramel sauce up the sides and on the bottom of pie crust.

Pour in the peach filling distribute evenly. Pour remaining caramel sauce over peaches. 

Roll the second dough disk into a ¹⁄₄-inch-thick circle and then, using a knife, cut it into 1-inch wide strips. Arrange the strips in a lattice pattern and then trim both dough circles so that ¹⁄₂ an inch of dough hangs over the edge. Lift up and then fold under the dough edge to form a thick crust, and then press to seal or crimp as desired. Brush the lattice dough and edge with the beaten egg.

  

Bake the pie until the crust is golden brown and the filling is bubbling in the center, about 1 hour and 10 minutes. Let the pie cool completely before serving.

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