Chicken Fried Steak and Gravy

 I have always loved Chicken Fried steak and Gravy. As a Serviceman in the southern part of Texas...I had my first taste of this southern delicacy... (What did I know ? I'm a Yankee from Philadelphia. PA.)

Here is a nice simple recipe.

INGREDIENTS:

1-1/4 cups all-purpose flour, divided 

2 large eggs 

1-1/2 cups 2% milk, divided 

 4 beef cubed steaks (6 ounces each) 

1-1/4 teaspoons salt, divided 

1 teaspoon pepper, divided 

Oil for frying 

1 cup water

DIRECTIONS:

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 teaspoon 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 in. oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm. 

Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon 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 steaks.

ENJOY!

Slow Cooker Ox Tail Soup

Heyyy Folks,  This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is still a favorite family  recipe. 

Don’t let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. Check it out.

INGREDIENTS:

2 pounds oxtails, trimmed 

2 tablespoons olive oil 

4 medium carrots, sliced (about 2 cups) 

1 medium onion, chopped 

2 garlic cloves, minced 

2 cans (14-1/2 ounces each) diced tomatoes, undrained 

1 can (15 ounces) beef broth 

3 bay leaves 

1 teaspoon salt 

1 teaspoon dried oregano 

1/2 teaspoon dried thyme 

1/2 teaspoon pepper

 6 cups chopped cabbage

DIRECTIONS:

In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. 

Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. 

Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves. 

Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

ENJOY!

Caprese Pasta Salad

 Hey Folks!  This easy Caprese pasta salad is always a favorite, especially when summer tomatoes are at their peak. 

This comes together quickly, but if you can make it ahead of time, the flavors seem to get better after it's chilled for a few hours. Check it Out!

INGREDIENTS:

1 package (16 ounces) penne pasta 

3 large heirloom tomatoes (about 2 pounds), seeded and chopped 

3/4 pound fresh mozzarella cheese, cut into 1/2-inch pieces 

1/2 cup loosely packed basil leaves, chopped 

1/3 cup olive oil 

1/4 cup lemon juice 

1 shallot, finely chopped 

1 garlic clove, minced 

1 teaspoon sugar 

3/4 teaspoon salt 

1/2 teaspoon grated lemon peel 

1/4 teaspoon pepper

DIRECTIONS:

1.Cook pasta according to package directions. Drain and rinse in cold water. Transfer to a large bowl. Gently stir in the tomatoes, cheese and basil. 

2.In a small bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.

3. Refrigerate until you are ready to serve,

ENJOY!

Pasta Puttanesca

 Looks Like Spaghetti, but is it? Hmmmmmmmm. It's Pasta Puttanesca... Pasta What? You say!!
Pasta puttanesca truly is the ultimate pantry meal— it's made with dried pasta and the base ingredients are canned crushed tomatoes, canned anchovies, olives, tomato paste and capers. Dig out an onion, throw in a few spices, and you've got yourself a delicious, easy meal in no time. Check out the recipe.

INGREDIENTS:

2 tablespoons extra virgin olive oil 

1/2 cup finely chopped onion 

3 cloves garlic, finely chopped 

3 to 4 canned anchovies, chopped 

2 tablespoons tomato paste 

1/2 teaspoon red pepper flakes 

1 (28-ounce) can crushed tomatoes 

2 teaspoons dried oregano 

2 tablespoons small (non-pariel) capers 

3/4 cup (95g) pitted olives (black or green), roughly chopped 

1 pound spaghetti, linguine, or fettuccine 

Salt 

Extra virgin olive oil, for drizzling 

1/4 cup chopped fresh parsley.

DIRECTIONS-

Heat pasta water: Bring a large pot of salted water to a boil (1 Tbsp of salt for every 2 quarts of water). While the water is heating, start making the sauce. 

 Cook onions, anchovies, garlic: Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they're soft and translucent, about 4-5 minutes. 

 While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the finely chopped garlic and cook another minute.

Make the sauce: Mix in the tomato paste and cook it for 2 minutes, stirring occasionally.Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes.

Cook the spaghetti: When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm. 

 Finish the sauce: Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick. 

 Serve: Drain the pasta and put in a large bowl. If you want, mix a little olive oil into the pasta so the pasta doesn't stick together. Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.

Enjoy with your favorite Port-

Air Fryer Doughnuts

 Must have a sweet Tooth, Here is another sweet treat.

INGREDIENTS:

1 tube (16.3 ounces) large refrigerated buttermilk biscuits (8 count) 

3/4 cup sugar 

2 teaspoons ground cinnamon 

1/4 cup butter, melted 

1 teaspoon vanilla extract

DIRECTIONS:

Preheat air fryer to 375°. Separate biscuits. Cut out centers using a 1-inch cutter; save centers. In batches, place doughnuts in a single layer in greased air fryer. Cook until golden brown and puffed, about 5 minutes, turning once. In batches, cook doughnut holes until golden brown, 3-4 minutes.

 Meanwhile, in a shallow dish, combine sugar and cinnamon. In a separate bowl, mix melted butter and vanilla. Brush doughnuts and doughnut holes with butter; toss in sugar mixture. 

Serve warm. Enjoy!

Butter Pecan Cake

 Another Sweet Treat for the Spring.. Here is the recipe-

INGREDIENTS:

1-1/4 cups butter, softened, divided 

2 teaspoons baking powder 

2-2/3 cups chopped pecans 

2 teaspoons vanilla extract 

3 cups all-purpose flour 

1/2 teaspoon salt 

2 cups sugar 

1 cup milk 

4 eggs 

FROSTING: OR PURCHASE 

8 to 8-1/2 cups confectioners’ sugar 

1 can (5 ounces) evaporated milk 

2 teaspoons vanilla extract 

1 cup butter, softened

DIRECTIONS:

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. 

Add eggs, one at a time, beating well after each addition. Stir in vanilla. 

Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. 

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

 Cool for 10 minutes before removing from pans to wire racks to cool completely. 

For Frosting,

 cream butter and confectioners’ sugar in a large bowl.

 Add milk and vanilla; beat until smooth. 

Stir in remaining toasted pecans. 

Spread frosting between layers and over top and sides of cake. 

Yield: 12-16 servings

ENJOY!