Monday, November 20, 2017

One of America's Favorites - Chicken Fried Steak and Mashed Potatoes

Chicken fried steak served with mashed potatoes topped with gravy

Chicken fried steak (also known as country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named for the cooking method is similar to that of fried chicken.

Chicken fried steak resembles the Austrian dish Wiener Schnitzel and the Italian-South American dish Milanesa, which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.

The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who 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, and hosts an annual celebration accordingly.

The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest 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 19th century. The Oxford English Dictionary's earliest attestation of the term "chicken-fried steak" is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.

Chicken fried steak is prepared by taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or forking. It is then either immersed in egg batter and/or dredged in flour to which salt, pepper, and often other seasonings have been added (called breading). After this, the steak is fried in a skillet or, less commonly, deep-fried. Restaurants often call the deep fried version chicken fried and the pan fried type country fried. The frying medium has traditionally been butter, lard, or other shortening, but in recent years, health concerns have led most cooks to substitute the shortening with vegetable oil.

The cuts of steak used for chicken fried steak are usually the less expensive, less desirable ones, such as chuck, round steak, and occasionally flank steak. The method is also sometimes used for chopped, ground, or especially cube steak. When ground beef is used, it is sometimes called a "chuckwagon". Chicken fried steak is usually served for lunch or dinner topped with cream gravy and with mashed potatoes, vegetables, and biscuits served on the side. In the Midwest, it is also common to serve chicken fried steak for breakfast, along with toast and hash browns.

The steak can be served on a hamburger bun as a sandwich, cubed and stuffed in a baked potato with the gravy and cheese, or cut into strips and served in a basket with fries and gravy, which is then known as "steak fingers".

A 1943 American cookbook recipe for Wiener Schnitzel includes a white salt and pepper cream gravy.

Chicken fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988.

Typically, in Texas and surrounding states, chicken fried steak is fried in a thick layer of oil in a pan
Chicken fried steak with chipotle cream gravy
and served with traditional peppered milk gravy. The same dish is sometimes known as "country fried steak" in other parts of the United States, where it is subject to some regional variations. Often there is a brown gravy, and occasionally the meat is either pan-fried with little oil, or simmered in the gravy. In some areas, "country steak" may refer to Salisbury steak, a chopped or minced beef patty in brown gravy.

Other meats may be used, with "chicken-fried chicken" having appeared on many menus, substituting a boneless chicken breast for the steak. Chicken fried chicken differs from the dish known as "fried chicken" because the meat is removed from the bones, and cooked in the fashion of chicken fried steak. Another term is "chicken-fried-steak-fried chicken".

Boneless pork chops, usually center cut, can be served in this manner, as well as chicken fried buffalo steak.

Another One of America's Favorites - Mashed Potato

Mashed potato
What's Chicken Fried Steak without Mashed Potatoes!

Mashed potato (British English) or mashed potatoes (American English), is a dish prepared by
mashing boiled potatoes. Recipes started appearing in 1747 with an entry in The Art of Cookery by Hannah Glasse. Dehydrated and frozen mashed potatoes are available in many supermarkets.

The use of "floury" types of potato is recommended, although "waxy" potatoes are sometimes used for a different texture. Butter, vegetable oil, milk and/or cream are usually added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelized onion, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley.

One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through a
Mashed Potatoes with butter and chives
pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Pomme purée (potato puree) uses considerably more butter than normal mashed potato - up to two parts potato for one part butter. In low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices.

Mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd's and cottage pie, pierogi, colcannon, dumplings, potato pancakes, potato croquettes and gnocchi.

In the United Kingdom, the cold mashed potato is mixed with fresh eggs and then fried until crispy to produce the potato cake. This dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other leftover vegetables, the fried dish is known as bubble and squeak.

A potato masher is a utensil which can be used to prepare the potatoes, as is a potato ricer.

"Meatless Monday" Recipe of the Week - Tamale Pie

This week's "Meatless Monday" Recipe of the Week is - Tamale Pie. Vegetarian tamale pie with fillings of Onion, Bell Pepper, Olives, Spices, and more! I came across many recipes for this but I went with the one at CooksRecipes website. At the Cooks site you'll find a huge selection of recipes to please all tastes and cuisines. So check it out today! Enjoy and Eat Healthy!

Tamale Pie
This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.

Recipe Ingredients:

3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

1/2 cup shredded sharp cheddar cheese

Cooking Directions:

1 - In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
2 - Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
3 - In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
4 - Spread batter over bean mixture and top with cheese.
5 - Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.
Makes 4 to 6 servings

Butterflied Roasted Rosemary and Apple Turkey

Got a great recipe for your Thanksgiving Day Bird, Butterflied Roasted Rosemary and Apple Turkey. Using a JENNIE-O® All Natural Fresh Whole Turkey, Butterflied, and seasoned with Rosemary, salt, and Pepper. And stuffed with a WILD RICE APPLE STUFFING and served with a APPLE SHERRY GRAVY, recipes included below. The recipe is from the Jennie - O Turkey website, while there check out all the Delicious and Healthy recipes. Enjoy and Make the SWITCH!

Butterflied Roasted Rosemary and Apple Turkey
Looking for a holiday turkey recipe? Using this method, your turkey cooks evenly on all sides (including the inside) and makes for a gorgeous presentation. Served with homemade apple sherry gravy and wild rice stuffing.


2 tablespoons coarsely chopped rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper
1 (10 to 16-pound) JENNIE-O® All Natural Fresh Whole Turkey

1 cup thinly sliced green onions
6 slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped
4 cups cooked wild rice
2 apples, diced
1 cup toasted pecan pieces
3 tablespoons apple jelly, warmed
salt and freshly ground pepper, if desired

¼ cup flour
1 cup dry sherry
4 cups turkey or chicken stock
⅓ cup apple jelly
salt, if desired
½ teaspoon freshly ground pepper, if desired


1) Heat oven to 350°F.
2) In small food processor or spice blender, process rosemary, salt and pepper until rosemary is finely chopped; set aside.
3) Place turkey on cutting board breast side down. Using sharp poultry scissors or knife, cut down either side of backbone to remove it. Reserve to make stock. Turn turkey over, push down on breast and legs to flatten turkey. Place turkey on greased wire rack in roasting pan.
4) Rub rosemary mixture over turkey. Add 2 cups water to roasting pan. Cook whole bird as specified on the package. Roast turkey at 325°F. until a meat thermometer inserted in the breast reads 170°F. and inserted in the thigh reads 180°F. Let stand tented with foil 15 minutes before carving.
5) To make stuffing, in large bowl, combine green onion, bacon, rice, apples, pecan pieces, apple jelly and salt and pepper, if desired. Spoon into greased 9 x 13-inch baking dish. Bake, covered, at 350°F. 50 minutes. Remove foil, bake 20 minutes or until top is lightly browned.
6) To make gravy, heat reserved pan juices over medium heat. Add flour and stir 1 minute. Gradually stir in sherry. Add stock, apple jelly and salt and pepper, if desired; stir to combine. Bring to simmer. Simmer 10 minutes or until thickened, stirring occasionally. Serve turkey with stuffing and gravy.

Calories 340
Protein 36g
Carbohydrates 17g
Fiber 2g
Sugars 6g
Fat 14g
Cholesterol 95mg
Sodium 590mg
Saturated Fat 3g

Kitchen Hint of the Day!

Cool as a Cucumber.........

When storing a cucumber, keep it away from apples and tomatoes, which will shorten its life. Cucumbers stay fresh for up to a week, when the water content starts to drop.

Sunday, November 19, 2017

The Kitchen is closed tonight, Subway for dinner!

Dinner Tonight: Subway 6″ Sub and Chips

For Breakfast this morning I prepared Skillet Diced Potatoes and Ham for Breakfast. I used 1
package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5
minutes of cooking time left add the Diced Ham. Topped it off with a Sunnyside Up Egg and also made that morning cup of Bigelow Decaf Green Tea. After Breakfast i went to McDonald’s and picked up Breakfast for Mom and Dad. In the 20's this morning and a cold wind blowing! We only had a high of 36 degrees. So not a lot going on outside. Cleaned the fridge out, then the stove and oven, then on to the pantry. Took the brushes out of the vacuum and cleaned them. Well I got everything done so I watched some TV and read a couple of Food Magazines. Tonight I’m having a Subway 6″ Sub on 9 Grain Bun w/ Turkey and Black Forest Ham.

Didn’t feel like cooking tonight and I hadn’t had Subway in a while so it just sounded good for
dinner! I had a 6″ Black Forest Ham and Turkey Sub on a 9 grain Wheat Bun w/ Black Olives, Lettuce. The total calories for the sub is 270 calories and 41 net carbs. I added Hellman’s Light Mayo and French’s Yellow mustard to the Sandwich when I got home. I also had a side of Ruffle’s Reduced Fat Potato Chips and a bottle of Diet Dr. Pepper. For dessert later a bowl of Skinny Pop - Pop Corn with a Diet Dr. Pepper to drink.

Subway – Turkey Breast & Black Forest Ham
A sandwich so deliciously hearty, you won’t know you’re eating low fat. Enjoy the flavor of tender sliced turkey breast and Black Forest ham with your favorite veggies from juicy tomatoes to sweet red onions served on your favorite freshly baked bread.

Soup Special of the Day........CHILI-BEAN SOUP

This week's Soup Special of the Day is a CHILI-BEAN SOUP. The Soup is only 101 calories and 12 carbs per serving. It's from one of my favorite recipe sites, Diabetic Gourmet Magazine. At the the site you'll find a huge selection of Diabetic Friendly Recipes for Appetizer Recipes, Breakfast and Brunch, Dessert Recipes, Holiday and Special Occasions, Main Course Recipes, and more! Check it out today.



1/3 cup chopped green bell pepper
1 small onion, chopped
1/3 pound lean round steak, sliced into very thin 1" long strips
4 cups low-sodium beef bouillon
1-1/2 teaspoons each: chili powder and dried parsley flakes
3 cups canned peeled tomatoes (with juice), cut into pieces
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 can (15 oz.) pink or pinto beans with juice


1 - In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.
2 - Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.

Recipe Yield: Servings: 8

Calories: 101
Fat: 2.9 grams
Sodium: 395 milligrams
Cholesterol: 9 milligrams
Protein: 7.1 grams
Carbohydrates: 12 grams

The Difference Between Biscuits and Scones, Plus 6 Healthy Recipes

From the EatingWell website and Magazine ( its - The Difference Between Biscuits and Scones, Plus 6 Healthy Recipes. You'll love this one, delicious and healthy Scones. Includes 6 Scone recipes; Chocolate-Cherry Scones, Morning Glory Scones,  Lemon-Poppy Seed Scones, Ham and Cheese Scones, Smoked Salmon and Dill Scones, and Sun-Dried Tomato, Thyme and Asiago Scones. Enjoy and Eat Healthy!

So, what's the difference between a scone and a biscuit? The answer generally boils down to one
ingredient: eggs. Scones have them, biscuits don't.
Other than that, the ingredients and process are pretty much the same. Both scones and biscuits are usually made with some combination of flour, baking powder or baking soda (or a combination of both), salt, sugar, milk or buttermilk, eggs (if you're making scones) and a fat (butter, Crisco, lard). The dry ingredients are mixed together, the fat is "cut in" with a pastry cutter, two knives or your fingers, and the liquid is added until the dough just comes together. The dough is gently kneaded very briefly then cut into circles or triangles and baked.........

You can click the link below to read the article and get all 6 healthy and delicious Scone recipes