Category: PROTEINS

COUNTRY FRIED STEAK

A favorite of ours is “chicken fried” anything.  Chicken-fried steak (also known as pan-fried steak country-fried steak or CFS) is a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is generally associated with the South and their hospitality. Its name is thought to be likely due to chicken-fried steak’s similarity in preparation to fried chicken, though the dish is also similar to the classic Austrian dish,  Wiener Schnitzel, a tenderized veal or beef cutlet, coated with flour, eggs, and breadcrumbs and then pan fried.  It is truly a comfort food.

The precise origins of Chicken Fried Steak are unclear, but many sources attribute its development to Germans and Austrians who immigrated to Texas in the nineteenth century and brought recipes for Wiener Schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken-fried steak, as does Bandera, Texas’ favorite son, John “White Gravy” Neutzling.

The Virginia Housewife, published in 1838 by Mary Randolph has a recipe for veal cutlets that is one of the earliest known recipes for a food like chicken-fried steak. The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late nineteenth century. The actual term “chicken-fried steak” was probably developed in the 1930s. It is thought that the  name change was due to the war with Germany.  Chicken-fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988.

All that said, even being a Texan, I grew up with it being called Country Fried Steak which makes so much more sense to me!  There is nothing chicken about this meal.  I have over the years played with the flavor and this is how we like it.
COUNTRY FRIED STEAK
1 cube steak or thin top sirloin steak per person
Marsala wine
green onions, thinly sliced
1 egg per 2 steak, beaten
flour
salt and pepper
butter
  • Generously salt and pepper the steaks.
  • Slice your onions and marinate the steaks in just enough Marsala wine to cover.  Layer the steaks and onions into a tupperware and refrigerate for several hours.
  • Drain steaks on paper towels.
  • Heat large skillet with enough butter to evenly coat the bottom.
  • Dipped drained steaks in beaten egg and then flour.
  • Lay each steak in sizzling butter and salt and pepper again.
  • Turn steaks and season again.
  • Serve with Parmesan Potatoes and Peppered Gravy.

PEANUT BUTTER BURGERS

This really tastes better than it sounds. The peanut butter gives the burger a real nutty taste, and makes it a very juicy burger.

1-1/2 pound lean hamburger or ground sirloin
1/4 cup creamy peanut butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic
2 Tablespoons butter, softened
Toppings of your choice

  • Mix all ingredients together until well blended.
  • Shape into patties.
  • Refrigerate patties for at least two hours. Chilling the patties helps hold their shape.
  • Grill on the BBQ.

This recipe is very flexible. Almost any spice or seasoning works well with it. DO NOT add bread crumbs, the peanut butter and the chilling will hold them together just fine.

GLAZED STUFFED PORK CHOPS again and again!

This recipe just keeps getting better an better!

2015
2014

Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature**
1 tablespoon peach schnapps
1 large lemon, juiced

  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you.

BEEF TENDERLOIN

 
BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce 
1/4 cup Worcestershire sauce
   2 cloves garlic, minced
   1 bunch green onions, sliced thin
   4-5 mushrooms, sliced thin
   1/2 cup melted butter
  • Preheat oven to 350 degrees.
  • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
  • Place roast on top of onions.
  • Whisk together soy sauce, Worcestershire sauce and butter.
  • Pour over the tenderloin.
  • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
  • Let meat rest for 10 to 15 minutes before slicing.

 

HARVEST CHICKEN

This is one of our favorite fall recipes.  There is just something about combine cheese and apples with bacon that screams FALL is here.

HARVEST CHICKEN
4 boneless skinless chicken breast steak, very thin*
1 Large Asian apple, sweet, peeled, cored and sliced thin **
10 crispy bacon strips, cut in half
1/2 cup shredded sharp cheddar cheese + 1/2 cup for topping
2 ounces grated Parmesan cheese
4 ounces whipped cream cheese (any flavor you like)
4 green onions, minced
Fresh cracked salt black pepper

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Lay chicken breasts flat on work surface. Generously salt and pepper each chicken breast to taste.
  • Spread 1 ounce of cream cheese on each breast.
  • Divide green onions on chicken.
  • Sprinkle with Parmesan cheese.
  • Sprinkle with cheddar cheese.
  • Lay 2 slices of bacon on each breast. 
  • In a single layer add 4 slices of apple.
  • Roll each chicken piece just until closed and place in a greased baking dish seam down.
  • Sprinkle with a little more salt and pepper on top.
  • Top with remaining cheddar cheese and bacon slices.
  • Cover and bake chicken for 30-35 minutes.
  • Add more cheese if necessary, uncover and bake 5 more minutes.

*If you can’t find the thinner chicken breast steaks buy nice thick large chicken breasts and slice them yourself.

**My apple slicer is a 16 slice which I love for nice thin slices.

BUBBLE UP STEW (ROAST)

With the cooler evenings of fall approaching, this is a favorite recipe that is great the first night as a roast and even better as a stew for leftovers.

BUBBLE ROAST/STEW
3 pounds chuck roast
Fresh cracked salt and black pepper
Wondra flour for dredging
3 + 3 tablespoons quality butter
3 large carrots, cleaned and sliced into logs
2 stalks celery, sliced
1 large Walla Walla onions, sliced
1/2 pound button mushrooms, sliced thin
15 ounce can petite diced tomatoes
12 ounce bottle Bubble Up
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
2 basil flavor cubes
1 oregano flavor cube

  • Preheat oven to 300°.
  • GENEROUSLY salt and pepper the roast on both sides.
  • Sprinkle with Wondra Flour and pat flour into meat.
  • Melt 3 tablespoons butter over medium high heat in a large, deep skillet or dutch oven (preferably with a drip catcher lid).
  • Brown the roast on both sides and set aside .
  • Add remaining butter to skillet to melt.
  • Add onions and celery, sauteing until translucent.
  • Sprinkle with garlic powder and more salt and pepper.
  • Add mushroomsand saute a couple minutes more.
  • Add tomatoes, Worcestershire sauce and Bubble Up, stirring to combine.
  • Lay Roast across top of vegetables and top with flavor cubes.
  • Cover and roast 2 hours untouched.
  • Check for tenderness, cooking until fork tender.
  • Serve with pasta or mashed potatoes.

I shred any remaining roast into the left over veggies and voile’ you have stew or soup whih I serve with crusty bread.

I serve it with fresh asparagus and you have all your veggies in one place.

SPICY PORK & GREEN CHILI VERDE

SPICY PORK & GREEN CHILI VERDE
4-6 Poblano peppers
2 tablespoons butter
1 1/2 pounds pork tenderloin cut into 1 inch pieces
Wondra flour
2 cans green chiles, chopped
1 large Walla Walla onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons chili powder
2-3 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon nutmeg
2 cups chicken broth
lime wedges
sour cream
shredded jack cheese

  • Line a baking sheet with foil. 
  • Broil Poblano peppers until skins blister, turning quarter turns until all sides are blistered and blackened.
  • Place peppers in a bowl and cover for 10 minutes.
  • Peel off and throw away charred skins, seeds and stems. Finely hop remaining pepper.
  • In a large stock pot melt butter.
  • Dust pork pieces with Wondra, shaking off excess.
  • Add pork pieces and brown all sides.  Remove with slotted spoon to a bowl.
  • Add peppers, onion and jalapeno to stock pot, cover and cook 7-10 minutes until tender.  Stir occasionally.
  • Stir in chili powder, garlic, nutmeg and broth. Bring to a boil.
  • Reduce heat, add roasted peppers and pork pieces stirring to combine.
  • Simmer 10-15 minutes until pork is tender.
  • Serve with garnishes

Submitted to Cooking Thursday at Diary of a Stay at Home Mom.

    BRAISED CHICKEN & MARINATED PEACHES

    This recipe originally called for 3 pounds of bone in, skin on chicken thighs which is the most flavorful, but my version has less fat and cholesterol and is easier to eat.

    BRAISED CHICKEN & MARINATED PEACHES
    1 tablespoon avocado oil
    1 ounce prosciutto, thinly sliced into strips
    2 1/2 pounds boneless chicken thighs OR 3 pounds bone in skin on chicken thighs
    Fresh ground sea salt and black pepper
    1 cup thinly sliced shallots
    3-5 cloves garlic, minced
    2 tablespoons Wondra flour
    3 cups Marinated Peaches, drained (reserve 3 tablespoons of the marinade) (recipe below)
    3 cups chicken broth
    1/2 cup frozen pearl onions thawed and drained
    2 tablespoons unsalted butter
    2 tablespoons fresh tarragon leaves, coarsely chopped

    • Position a rack in the center of the oven and heat the oven to 350°.
    • Heat the oil in an 8-quart Dutch oven or heavy-duty pot over medium heat. 
    • Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. 
    • If the pan is dry, add a little more oil.
    • Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate.
    • Turn the heat down to medium low. 
    • Pour off all but 1 tablespoon of fat from the pan and then add the shallots and garlic. Cook, stirring often, until soft, about 5 minutes. 
    • Add the flour and cook, stirring, for 1 minute. 
    • Add the 3 tablespoons of the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes. 
    • Add the broth, season lightly with salt and pepper, and bring to a boil. 
    • NOTE: ONLY USE THIS STEP IF USING BONE IN CHICKEN. Arrange the chicken in the pot, skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes. 
    • Take the pot out of the oven. 
    • Turn the broiler on high. 
    • Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
    • Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. 
    • Lower the heat to medium and stir in the onions and peaches; cooking until heated through. 
    • Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
    • Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
    • Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. 
    • Garnish with the prosciutto and the remaining tarragon leaves, and serve.

    SHERRY VINEGAR & ROSEMARY MARINATED PEACHES
        3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
        3 tablespoons avocado oil
        2-1/2 tablespoons spiced dark rum (Captain Morgan)
        2 tablespoons sherry vinegar
        1-1/2 teaspoons finely chopped fresh rosemary
        Pinch kosher salt
        Pinch granulated sugar

    • Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours.
    • After marinating, you can refrigerate the peaches for up to 1 day.

    NOTE:  I used white peaches because they were the best at the time, but yellow peaches give you a much prettier dish.

      PAELLA ala SAVORY KITCHEN TABLE

      I found this fun recipe in an old Sunset magazine.  It looked like an ad page – so glad I took a closer look.  The recipe was geared for camping, but is a quick and easy fix at home. As always I made changes to deal with likes and dislikes.  The recipe originally called for green pepper which makes me deathly ill, so I substituted red pepper.  I also cannot stand olives so I substituted shallots, but pearl onions would be good too. I also did some research on the origins of paella and found that it is a very versatile dish.

      In Valencia, Spain the word paella is used for ALL pans, but most other areas use it for a specific style of pan used to make this dish.  The only consistent ingredient I could find in any version of the recipe was the white rice, hence the beauty of this dish is making it your own.

      PAELLA ala SAVORY KITCHEN TABLE
      1 cup sliced shallots
      1 red bell pepper, chopped
      1/2 pound Andouille (smoked pork) sausage, thinly sliced
      1 1/2 pound boneless, skinless chicken thighs, quartered
      1 1/4 teaspoon fresh ground sea salt
      2 1/2 teaspoons smoked paprika
      3 tablespoons avocado oil
      1 fennel bulb with feathers, sliced saving feathers for garnish
      3-4 garlic cloves, minced
      1/4 teaspoon saffron
      1 can petite diced tomatoes with green chiles
      2 cups Arborio (Italian short grain) rice
      1 cup water
      3/4 cup marsala wine
      2 cups chicken broth
      1/2 pound small shrimp, cleaned and de-veined

      • Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
      • Add sausage and brown about 5 minutes.  Remove with slotted spoon to a plate and cover.
      • Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
      • Add shrimp pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
      • Add remaining oil to pan.
      • Add fennel, shallots and bell pepper to pan sauteing until fennel softens.
      • Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
      • Add tomatoes and cook, stirring 5 minutes to blend well.
      • Add rice and coat well. Add water, chicken broth and Marsala. Cover and bring to a boil over high heat.
      • Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
      • Arrange sausage, chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
      • Garnish with fennel fronds and Enjoy.

      SLOW COOKER BARBACOA

      A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

      SLOW COOKER BARBACOA
      1/4 cup lime juice
      1/3 cup apple cider vinegar
      3 chipotle peppers in adobo sauce
      4 garlic cloves, minced
      4 teaspoons cumin
      3 teaspoons oregano
      1 1/2 teaspoons fresh ground black pepper
      3/4 teaspoons fresh ground sea salt
      1/2 teaspoon ground cloves
      1 cup beef broth
      1 medium Walla Walla onion, slivered
      3-4 pounds beef chuck roast

      • Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
      • Add broth and pulse until well blended.
      • Place roast in slow cooker and pour sauce over top.
      • Cook on low 7-9 hours or until meat is tender.
      • Shred meat into juices.
      • Prepare rice 20-30 minutes before ready to serve.
      • Serve over rice.

      RICE
      3 cups water
      2 cups uncooked Jasmine rice
      3 tablespoons butter
      1 1/2 teaspoons fresh ground sea salt
      1/2 cup minced cilantro
      2 tablespoons lime juice

      • In a large saucepan combine water, rice, butter and salt.
      • Bring to a boil.
      • Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
      • Remove from heat and stir in cilantro and lime juice.

      HOBO CHICKEN CASSEROLE

      I adapted this recipe from a camping cook book and it quickly became a family favorite.

      HOBO CHICKEN CASSEROLE
      2 cups cooled cooked white rice
      4 boneless chicken breasts cut into bite sized pieces
      4 cups broccoli pieces
      1 bunch green onions, sliced thin
      1/2 cup ranch dressing
      12 ounces cheddar cheese curds
      3 tablespoons butter
      3 tablespoons flour
      1/4 teaspoon salt
      1 cup milk
      fresh ground salt, pepper and garlic powder to taste
      top with crushed crackers of choice (I like Keebler butter and Ritz mixed) (optional)

      • Preheat oven to 350°.
      • Melt the butter in heavy saucepan. 
      • Blend in flour and salt. Cook until bubbly. 
      • Remove from heat and gradually stir or whisk in milk. 
      • Return to heat and cook, constantly stirring until smooth and thickened.
      • Cool slightly and then whisk in ranch dressing.
      • In a large mixing bowl toss together the rice, chicken pieces, green onions and broccoli pieces. 
      • Sprinkle with fresh ground salt, pepper and garlic powder to taste.
      • Fold in cheese curds and soup mixture until well coated.
      • Spray baking dish with non-stick cooking spray.
      • Pour casserole into baking dish.
      • Bake 30 minutes or until chicken is done.

      BEEF & POTATO HAND PIES

      This recipe was something I was going to make while my nephew was visiting, but he became ill and lost his appetite. I finally made it tonight and realized he REALLY would have loved it!  You could change this up to do chicken or pork with various vegetables quite easily.  The key to the flavor was the raisins and paprika combination with this particular recipe.

       BEEF & POTATO HAND PIES
      1 tablespoon Avocado oil
      1 small wall walla sweet onion, diced
      2 cloves garlic, minced
      1/2 pound ground beef
      1 tablespoon smoked paprika
      1 medium Yukon gold potato, diced small
      1/2 cup golden raisins
      1 package (2 sheets) Pepperidge Farm puff pastry
      Fresh ground salt and black pepper
      2 tablespoons butter, melted

      • Preheat oven to 400°.
      • Heat oil in a large skillet over medium high heat.  
      • Add onion, cooking until soft.
      • Add garlic, cooking until fragrant.
      • Add beef and cook until browned, breaking up meat into very small pieces.
      • Add potato, paprika and raisins, stirring to blend well. 
      • Season with salt and pepper to taste.
      • On a lightly floured work surface, gently roll out puff pastry and smooth creases.
      • Cut each sheet into 4 squares.
      • Place 1/3 cup of meat mixture into center of each squae.
      • Lightly brush edges with water.
      • Fold over into triangles and seal edges.
      • Sprinkle with more paprika.
      • Transfer to parchment lined baking sheet.
      • Bake 20-25 minutes until puff pastry is golden and puffed.
      • Brush with melted butter during last 5 minutes.
      • Let cool 10 minutes before serving.