Thursday, August 12, 2010

Chicken Fried Steak

2 pkg. tenderized cube or round steak
1 c. whole milk
1 1/2 c. flour
2 tsp. salt
1/4 tsp. each garlic and onion powder
1 tbsp. black pepper
1 1/2 c. vegetable oil
Cast iron skillet
Heat a cast iron skillet for approximately 7 minutes, add vegetable oil and allow it to heat.Pound each steak between sheets of wax paper or plastic wrap until very thin using a heavy weight or the side of a cleaver.
Place steaks (2 at a time) in a shallow dish with the milk.
Combine the flour, garlic and onion powder, salt and pepper in a shallow dish and mix well.
Remove steak from milk and dredge in the seasoned flour mixture. Sauté in hot oil until golden brown on both sides. Continue cooking until all steaks are cooked.

Cream Gravy
1/3 c. hot steak drippings
1/4 c. flour
2 c. milk
Salt and pepper, to taste
In another skillet, heat and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Stir in milk, continuing to stir until gravy thickens.

Friggin' Awesome Nachos

1 1/2 lbs ground beef
1 onion
1 can of refried beans (homemade are best)
taco seasoning
large bag of tortilla chips (Juanita's Brand)
can of nacho cheese
1 c. shredded cheese (Jack, Cheddar or Pepper Jack)
toppings: lettuce, tomato, sour cream, olives, green onion, jalepenos, salsa
Brown the beef with the diced onions, season lightly with salt and pepper. Drain meat and add refried beans and taco seasoning; cook down. Add nacho cheese and mix well.Fill an extra large bowl with your favorite tortilla chips and pour meat mixture over the chips. Stir until mixed well and then put in a baking pan and sprinkle with shredded cheese.
Bake at 350°F until heated through and cheese has melted.
Suggested Toppings: Lettuce tomato, sour cream, olives, green onion, jalapenos, salsa.

NOTE: You can add corn, black, pinto, or even kidney beans to the mix if you like (or leave out any ingredients you don't like.)

Shrimp Scampi and Pasta

1 3/4 c. chicken broth (defatted)
2 tbsp. chopped garlic
4 tbsp. chopped shallots
4 tbsp. chopped parsley
1/2 lb. dry angel-hair pasta
1 lb. peeled and deveined shrimp
Combine broth, garlic, shallots and parsley. Bring slowly to a simmer in large saucepan. Cook 2 minutes.
Cook pasta according to directions on box.
Add shrimp to broth, stir well and cook for 2 1/2 to 3 1/2 minutes.
Drain pasta and add to shrimp mixture. Toss well.

Chicken Quesadillas

12 ounces cooked chicken breast halves
2/3 cup shredded Monterey Jack cheese
1/4 cup finely chopped green onion
8 (8") flour tortillas
1 cup salsa
1 cup sour cream
Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.Cover with remaining tortillas. Heat one tortilla stack in a large skillet over medium heat for 2-3 minutes.
Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.
Serve with sour cream.

Chocolate Oatmeal No Bake Cookies

2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter

Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes.