Growing up in California, chicken fried steak was not a common meal.  I think the only time I ever had it was at the school cafeteria, and I'm sure it was poor quality at best.  It was definitely not something we had at home.  I think I was in my twenties before I even realized that it was steak and not chicken.

After I moved to Texas, I learned that not only did people really eat chicken fried steak, they made at home, they ordered it in restaurants, and they took it VERY seriously.  There is no quicker way to show your Yankee background than (a) thinking chicken fried steak was chicken or (b) calling it "Country Fried Steak."  Now that we are in Maryland, JD complains that it is nearly impossible to find good chicken fried steak anywhere.  The last time he ordered it in a restaurant they served it with brown gravy (horror!) and mushrooms (sacrilege!) and it was actually chicken (say it ain't so!).

So after I found the Homesick Texan blog, I knew I would have to at least attempt to make this for my sweetie.  I was hesitant, though, because frying is not one of my strengths in the kitchen.  But it actually turned out really good!  JD was impressed and even I thought it was tasty.  Not something I would make regularly...way too messy and my house still smells of grease...but nice for the occasional meal.  JD loves unleashing his inner redneck every now and then.

Chicken Fried Steak
adapted from Homesick Texan

Steak:
1 1/2 pounds top round steak
2 cups flour
2 teaspoons salt
1 teaspoon pepper
3 eggs
1/2 cup milk
vegetable oil for frying

Gravy:
2 tablespoons drippings
2 tablespoons flour
1 1/2 cups milk
salt and pepper to taste

Add enough vegetable oil to skillet to reach halfway up the sides.  Heat over medium heat.  Line an ovenrproof plate with paper towels and put into a 200 degree oven.

Cut steak into 4 equal sized pieces.  Pound with meat mallet (the spiky side) until flattened.  Or, like me, you can find the steaks already tenderized (usually called "cube steak") at the store.

Combine flour, salt and pepper in large bowl.  Beat eggs with milk in another large bowl.  Carefully dip steak into seasoned flour, then the egg/milk mixture, then the flour again.  Carefully add to the hot oil.

After about 3-4 minutes, there should be some blood seeping through the top of the steak.  Using tongs, carefully turn the steak over.  Continue to cook for another 5 minutes or so, until crispy and brown.  Remove and keep in 200 degree oven while you make the other steaks and the gravy.

In skillet, combine 2 tablespoons drippings and 2 tablespoons flour.  Cook over medium heat, constantly stirring, until a nice dark brown.  You are making a roux...the idea is to get rid of the raw flour taste and toast it enough to give it a nice flavor, but be careful not to burn it or your gravy will be gross.

Still stirring, gradually add the milk, whisking to remove any lumps.  Once all the milk is added, reduce heat to low and continue to cook until thickened.  Season with salt and pepper to taste.

Serve chicken fried steak with gravy and mashed potatoes.

(I apologize for the dark photo; my camera battery died so I had to take this using my iPhone)

Growing up, didn't you hate it when your favorite TV show cheated you with a "clip show" episode?  I haven't seen a "clip show" in quite awhile...do TV shows still do them?

The memory of clip show episodes came to me when writing this post.  I know it's a total cheat, but I wanted to post SOMETHING before the big game...(1) to confirm that my blog still works and (2) to hopefully get my creativity going again.  Fingers crossed this actually works!

Here's some of my favorites that would be perfect for a Super Bowl party...

Appetizers

Pretzel-Wrapped Sausage Bites

Spicy-Sweet Wings

JD's Chex Mix

Caramel Popcorn

Main Dishes

Dinner on the Grill

Slow-Cooker Pulled Pork (sorry no picture for this one)

Yankee Chili

Lasagna

Desserts

Fudge Brownies

Chocolate Toffee Bars

Peanut Butter Cookies

Cocktails

Classic Margarita

Tequila in the Tropics

Enjoy your Super Bowl Sunday!

I know spring is (supposedly) finally here, which means light, fresh, "spring-y" meals are on the way.  Unfortunately, spring has taken so long to arrive this year, I have doubted that we would ever see warm days and green trees ever again.  So when I search books and the internet for new recipes, I still find myself drawn to hearty, rich dishes that simmer all day on the stove or in the oven...rich with braised meats and tender root vegetables.  Hence, this stew.  If you are actually experiencing spring wherever you are, feel free to save this recipe until the fall.  And also...you suck.

"Spring-Will-Never-Get-Here" Beef Stew

2 pounds beef chuck (stew meat), cut into cubes
canola oil
1 large onion, peeled and diced
2 cloves garlic, peeled and minced
salt and pepper
12 ounces white and/or cremini mushrooms, cleaned, stemmed, and quartered
1 cup dry red wine
2 cups low sodium beef stock
1 heaping tablespoon tomato paste
1 bay leaf
1 sprig rosemary
1 tablespoon Worcestershire sauce
2 medium carrots, peeled and sliced 1/2" thick
2 stalks celery, sliced 1/2" thick
2 medium russet potatoes, scrubbed and diced
cornstarch, as needed for thickening

Heat a few tablespoons canola oil in large, heavy pot.  In batches, brown beef until richly browned on all sides.  Remove beef to a plate as it browns.

Add onion and garlic to pot, season with salt and papper, and cook, stirring, until softened and starting to brown.  Add mushrooms and continue to cook until mushrooms have released their moisture and have started to brown.

Deglaze pan with red wine and scrape all of the yummy brown bits from the bottom of the pan.  Cook until wine has reduced until nearly evaporated.

Add beef stock, tomato paste, bay leaf, rosemary, and Worcestershire sauce.  Bring to a boil, return beef to pan (along with any juices) and reduce heat to simmer.  Simmer, covered, over low heat, for 1 hour.

Add carrots, celery and potatoes to pot.  Cover and continue to simmer 1 1/2 to 2 hours, or until meat and vegetables are tender.  Taste and add salt and pepper as needed.  If too thin, dissolve some cornstarch in a small amount of water and add gradually until it reaches the desired thickness.

Serve with crusty bread and a glass of good wine.  Continue to wait for spring.  Let me know when it gets here. 

More comfort food...this is super easy and makes your house smell heavenly. JD said it smelled like Christmas. Not bad for a random Sunday in August.

Sunday Pot Roast
adapted from BigOven.com

3 tablespoons olive oil
4 pound boneless rump roast
3 onions, roughly chopped
2 tablespoons paprika
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
4 cloves garlic, crushed
2 cups red wine
2-3 cups beef broth
2 pounds small potatoes
8 carrots, cut into 1-inch pieces

Preheat oven to 300 degrees. Heat olive oil in large oven-safe pot over medium-high heat.

Pat roast dry with paper towels and sprinkle all over with salt and pepper. Brown roast on all sides in pot. Remove and set aside.

Reduce heat to medium; add onions and stir. Cook, stirring, for 10 minutes.

Add paprika, bay leaves, rosemary, oregano, thyme and garlic. Stir and cook for 1 minute.

Add wine and 1 1/2 cups broth. Bring to a boil. Add potatoes, carrots, and roast to pan. Add enough broth so the liquid just covers the roast and vegetables. Season with salt and pepper and bring to a simmer.

Cover pot with foil and then cover tightly with lid. Place in oven for 2 1/2 hours. Remove from oven, uncover, and carefully turn over roast. Replace foil and lid and put back in oven for 1 1/2 hours, or until meat and vegetables are very tender.

Remove roast (it may fall apart on you; that's a good sign!). Put on plate and cover with foil to keep warm. Remove potatoes and carrots to deep platter; cover. Bring remaining liquid in pot to a boil; reduce until it is at the desired consistency. Add salt and pepper to taste.

Slice roast (or cut into chunks if it's falling apart) and put on platter with vegetables. Drizzle with sauce and serve.

When I was growing up, chili came from a can, it always had beans, and I never understood what all the fuss was about. After I met JD, he raved about this "Yankee" Chili that his mom and grandmother made, so I picked both their brains, made my own modifications, and discovered the difference between homemade and canned chili.

This is a very simple, but completely delicious recipe for chili. I pay no attention to the many chili-related arguments...beans or no beans? Ground beef or cubed? Kidney, pinto or black beans? What follows is what works for me, and it's always a hit with family and friends.

You'll need this stuff. Not the butter, though. That was out in prep for cookies. Mmmmm...cookies... 

Suzy's Yankee Chili

1 pound ground beef
1 medium onion
2 cans dark red kidney beans, drained and rinsed
3-5 heaping tablespoons chili powder, or more to taste
salt
1 5.5 ounce can Low-Sodium V-8 juice
1 large can tomatoes, or 1 quart jar homemade canned tomatoes, if you are that lucky
Few dashes Cholula hot sauce
Optional garnishes (grated cheese, diced onion, sour cream)

First, chop up your onion.

Start browning your ground beef in a large pot.

When it's about halfway done, add the onion and finish browning. Drain the excess fat if you want. I usually keep it. Remember, Fat = Flavor.

Drain and rinse the yucky slimy stuff from the beans...

...and add them to the pot.

Now add your chili powder...as much as you want...

...and give it a good stir. See the lovely red color?

Stir in the V-8 juice.

And the tomatoes.

And a few dashes Cholula hot sauce. Add salt to taste.

Smoosh the tomatoes with a big spoon to break them up.

Bring to a boil, then reduce heat, cover and simmer. I try to let it cook for at least 30 minutes, but 45 minutes to an hour is best to get the flavors mingling.

Taste and add salt or chili powder if needed. Chili is always better the second day, so if you can, let it cool and stick it in the fridge for tomorrow night's dinner.

Yum. Serve with the optional garnishes and some cornbread. Yankee or not, this stuff is good.

Want to get your guy (or kids) to eat their vegetables?  Throw them on the grill!  (the vegetables, not the guys/kids)  Here's how to make the most magical wonderful dinner on the grill...

Take your steaks out of the fridge and let them get to room temperature.

Before we go any further...a few words about steak.  I am a fan of flavor in my steak, so filets are not for me...way too bland.  To my mind, the absolute best cut is the ribeye, especially those that are "bone-in."  Lots of marbling = lots of flavor.  This is the most important thing I learned while living in Texas.  That and the importance of air conditioning.

Get a good hot fire going in your grill.  Shove the coals over to one side so you have a hot zone and a not-so-hot zone.  Now, get started on the veggies...

First, dice up some potatoes.

Next, get a big sheet of heavy-duty foil and spray with non-stick spray.  Dump the potatoes in the middle of the foil, pour a few tablespoons olive oil over the top, sprinkle on some Lawry's Seasoned Salt and toss together with your hands.

Fold up the foil into a packet...be sure to seal it up tight so the steam stays in.  Put the packet on the not-so-hot side of the grill.

Cut thick slices of onion.  Cut zucchini squash and yellow squash lengthwise into slices.  Clean up some mushrooms.  Brush all of the veggies with olive oil.

Start cooking the veggies...start with the onions, then the squash, then the mushrooms. 

Remove veggies from the grill as they cook.  Season with Lawry's.

Using tongs, give the packet of potatoes a shake every now and then so they don't burn.  You should hear them bubbling inside the foil.  Depending on how hot your grill is, they should take 20 to 30 minutes.

This is how they should look when they are done.

Once the veggies are all done, get to work on the steak.

Sprinkle both sides of the steaks with Lawry's.  Place on the hot side of the grill and sear both sides, 1-2 minutes per side.  Move the steaks to the cooler side, cover the grill, and let cook until your desired degree of doneness. 

I like mine rare to medium-rare, so these steaks (which were about 1" thick) cooked for about 5-6 minutes.  Let them rest for a few minutes before digging in.

Eat your veggies!  And some steak...mmmmmmmm

Another one of JD's favorite comfort foods...it makes his day when he knows we're having this for dinner.  I don't know what it is about men and meatloaf, but they sure love it.  This takes a bit of time to make, but it's totally worth it.  Great flavor, perfect texture...this puts any diner's meatloaf to shame.  Cuisine at Home had a great tip to use foil loaf pans...you poke holes in them to drain the fat, plus you don't have to wash them!

Ultimate Meatloaf
recipe adapted from Cuisine at Home

For the Meatloaf:
3 slices good quality white bread
1 cup milk
3 eggs, beaten
3 tablespoons butter
1 1/2 cups minced onion
1 cup pureed tomatoes
1/2 cup minced celery
1 tablespoon minced garlic
1/2 cup minced parsley
2 tablespoons Worcestershire sauce
1 tablespoon salt
2 teaspoons black pepper
2 pounds ground chuck (80-85% lean)
3/4 pound ground pork

For the Chunky BBQ Topping:
2 strips thick sliced bacon, diced
1/2 cup diced onion
1/2 cup diced green pepper
1 tablespoon minced garlic
1 cup diced tomatoes
1/4 cup yellow mustard
2 tablespoons red wine vinegar
2 tablespoons brown sugar

Preheat oven to 375 degrees.  Prepare two foil pans by poking 4 holes in each pan (see picture).

Tear bread into pieces and put in large bowl.  Add milk and beaten eggs and stir.  Let sit for 30 minutes, then mash with a fork.

Meanwhile, chop up your veggies. 

Be sure to mince them very fine...you don't want big chunks in your meatloaf or else it will fall apart when you slice it.

Melt butter in skillet over medium-high heat. 

Saute onion, pureed tomatoes, celery and garlic for about 3 minutes. 

Remove from heat and cool.

Add the ground chuck, ground pork, parsley, Worcestershire sauce, salt, pepper and the cooled tomato mixture to the bread/milk mixture in the bowl. 

Using 2 forks, mix everything together.  Cuisine at Home says if you use your hands, the meat could get compacted and the meatloaf will be tough.  Plus, you don't get raw meatloaf under your fingernails when you use forks.

Spoon into loaf pans.  Again, don't compact the meat.  (hee hee that sounds dirty)

Sorry.  I can be childish sometimes.

Now make the topping.

Saute bacon in skillet over medium-high heat.  Add onions, green pepper, and garlic.  Saute for 3 minutes.

Stir in the rest of the ingredients and simmer for 3 minutes.

Spread topping evenly over the meatloaves.

Bake for 1 hour 15 minutes, or until internal temperature reaches 160 degrees.

Let meatloaves sit for 15 minutes, then cut off the ends of the pans and remove loaves for slicing.