One of America’s Favorites – Chicken Fried Steak and Mashed Potatoes

November 20, 2017 at 6:32 AM | Posted in One of America's Favorites | 2 Comments
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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.

 

Chicken fried steak with chipotle cream gravy

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 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.

 

 

Mashed potato

Another One of America’s Favorites – 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 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 Potatoes with butter and chives

 

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.

 

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New York Turkey Meatball

September 8, 2017 at 6:32 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a bonus Jennie – O Turkey recipe to everyone, New York Turkey Meatball. Made with JENNIE-O® Lean Italian Seasoned Ground Turkey. You can find this recipe along with all the other delicious Jennie -O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

New York Turkey Meatball
New York’s most famous Italian meatball—smothered with red sauce and sitting on a bed of pasta—tastes great made with ground turkey. Make this recipe tonight to see for yourself.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
2 cloves garlic, minced
3 tablespoons chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano
2 teaspoons grated lemon rind
1 large egg, lightly beaten
2 tablespoons dried bread crumbs
1 ounce buttermilk
1 (24-ounce) jar tomato-basil pasta sauce, heated
1 (16-ounce) package spaghetti, cooked according to package directions
grated Parmesan cheese, if desired

DIRECTIONS

1) Heat oven to 400°F.
2) In large bowl, combine turkey, garlic, basil, oregano, lemon rind, egg, bread crumbs and buttermilk. Shape into 1½ -inch balls. Place on a lightly greased jelly-roll pan and bake 25 minutes. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Let meatballs stand 10 minutes.
3) In large bowl, toss meatballs and heated pasta sauce. Serve over pasta. Sprinkle with Parmesan cheese, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories250
Protein16g
Carbohydrates26g
Fiber2g
Sugars6g
Fat9g
Cholesterol70mg
Sodium320mg
Saturated Fat2g
https://www.jennieo.com/recipes/1073-new-york-turkey-meatball

Kitchen Hint of the Day!

September 7, 2017 at 5:49 AM | Posted in Kitchen Hints | Leave a comment
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Make your own Bread Crumb toppings……

 

Save all kinds of leftover bagels, bread loaves, rolls, crackers, biscuits, and make them into bread crumbs in a food processor. Then you can freeze them in self-sealing plastic bags or containers and use for stuffings and toppings later.

Kitchen Hint of the Day!

March 27, 2017 at 5:13 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Claire for passing this hint along…….

 
To prevent the bottom crust of your pie from becoming soggy, sprinkle it with unseasoned dry bread crumbs before adding the filling.

Kitchen Hint of the Day!

March 5, 2017 at 6:33 AM | Posted in Kitchen Hints | Leave a comment
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Uses for that Coffee/Spice Grinder….

 
You can get extra use out of your Coffee/Spice Grinder by using it as a mini food processor or make some bread crumbs with it! You got it, use it!

Crispy Battered Fish Fillets w/ Cheddar Potato Bake and Baked Multi Grain Loaf Bread

February 2, 2017 at 5:52 PM | Posted in fish, Gorton's Seafood, potatoes, Stouffer's | Leave a comment
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Toady’s Menu: Crispy Battered Fish Fillets w/ Cheddar Potato Bake and Baked Multi Grain Loaf Bread

 

 
For Breakfast this morning I Scrambled a couple of Eggs that I sprinkled with Sargento Shredded Sharp Cheddar crispy-battered-fish-fillets-w-cheddar-potato-bake-011Cheese. Then I toasted a couple of slices of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter, and my morning cup of Bigelow Decaf Green Tea. Finished up some laundry for Mom. After Lunch I went and spent the afternoon with Dad. He’s doing somewhat better but still a long ways off for coming back home. Back home I took a nap, just still not feeling up to par. Really didn’t feel like cooking but I still wanted a hot meal. So I took the easy way out, I prepared Crispy Battered Fish Fillets w/ Cheddar Potato Bake and Baked Multi Grain Loaf Bread.

 

 

crispy-battered-fish-fillets-w-cheddar-potato-bake-001

Couldn’t get more easy to prepare my Dinner tonight, used the microwave and the oven! I prepared Crispy Battered Fish Fillets w/ Cheddar Potato Bake and Baked Multi Grain Loaf Bread. For my Fish I used Gorton’s Crispy Battered Fish Fillets. Good Fish, already seasoned and battered. To prepare it I preheated the oven on 425 degrees. i used a small baking pan, sprayed it with Pam Cooking Spray. I baked the fillets for 25 minutes, flipping them over after 12 minutes. The fillets came out perfect! Nice size fillets and lave the seasoning and batter.

 

 

crispy-battered-fish-fillets-w-cheddar-potato-bake-005

Then to go with my Fish I prepared a Stouffer’s Cheddar Potato Bake. Another easy to prepare and delicious dish. To prepare this one I’m using the microwave. It comes in a microwavable tray. I just slit the film cover on the tray and microwaved it for 6 minutes, Done! I love this side by Stouffer’s! Delicious Potato Dish, really like the bread crumb topping. I also baked a quarter loaf of the La Brea Multi Grain Loaf Bread. Fish, Potatoes, and Baked Bread! I’ll take this easy prepared meal anytime. For dessert later a Weight Watcher’s Cookie and Cream Ice Cream Bar.
 

 
Gorton’s Crispy Battered Fish Fillets
BREADED & BATTERED FILLETSgortons-crispy-battered-fish-fillets
Made from real, simple ingredients and dipped in our freshly mixed batter for an authentic taste, these flaky white fillets are a classic favorite that’s sure to please the whole family. Ready from the oven in 25 minutes. Plus, Gorton’s Crispy Battered Fish Fillets are available in a stand-up resealable bag for added freshness and convenience!
* Simple, flavorful ingredients
* Delicious crispy coating
* 100% Real Fish, No Fillers
* No MSG, artificial colors or flavors
* Natural Omega-3

 

 

 

 

Stouffer’s Cheddar Potato Bake
* A side dish with diced potatoes in a cheddar cheese sauce with baconstouffers-cheddar-potato-bake
* Serves 2
* Russet potatoes

We use simple, quality ingredients that are delicious on their own. Then we combine them into the perfect recipe to make an irresistible dish.NESTLE Good Food, Good Life Made with Russet potatoes Cheddar cheese sauce Topped with bread crumbs
Ingredients:
Ingredients: Potatoes, Skim Milk, Water, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes, Annatto Color), Soybean Oil, Bread Crumbs (Wheat Flour, Sugar, Yeast, Soybean Oil, Salt), Bacon (Cured with Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), 2% or Less of Modified Cornstarch, Canola Oil, Bleached Wheat Flour, Onions, Sea Salt, Mono- & Diglycerides, Spice, Seasoning (Celery Salt, Spices and Coloring).

NUTRITIONAL INFO
Nutrition Facts
Serving Size 2
Servings Per Container: 2
Amount Per Serving
Calories 270 Calories from Fat 150
% Daily Value *
Total Fat 17 26.00 %
Saturated Fat 5 25.00 %
Cholesterol 20mg 7.00 %
Sodium 500mg 21.00 %
Total Carbohydrate 21g 7.00 %
Dietary Fiber 2g
Sugars 2g
Protein 9g

Cajun Meatballs

January 4, 2017 at 6:11 AM | Posted in baking, cooking | Leave a comment
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You can make these ahead of time and freeze them in resealable plastic bags, then add the sauce when heating them up. A quicker way to make these is to purchase a package of Honeysuckle White Turkey Meatballs or Jennie – O Turkey Meatballs and then when heating add your BBQ Sauce and Peach Preserve Sauce Mixture to them. Add Hot Sauce also to give them a little heat, optional. These make perfect appetizers for your upcoming Super Bowl Party or a treat for the family!

 

 

Cajun Meatballs

Ingredients
1 pound Lean Ground Turkey or Buffalo
1 1/2 teaspoons Frank’s Red Hot Sauce
2 tablespoons Cajun Seasoning
1 tablespoon Worcestershire Low Sodium Sauce
1 tablespoon Dried Parsley
1/4 cup finely chopped Onion
1/4 cup Progresso Italian Style Bread Crumbs
1/4 cup 2% Milk
1 Egg
1/2 cup BBQ Sauce
1/2 cup Smucker’s Sugar Free Peach Preserves

 
Directions
1 – Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2 – In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
3 – Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
4 – In a small bowl, combine the barbeque sauce and peach preserves.
5 – When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

“Meatless Monday” Recipe of the Week – Simple Stuffed Mushrooms

January 4, 2016 at 6:40 AM | Posted in Meatless Monday, PBS | 4 Comments
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This week’s “Meatless Monday” Recipe of the Week is Simple Stuffed Mushrooms. Always the perfect appetizer, Stuffed Mushrooms. They go great with any meal and with this version it will satisfy the Vegetarians. You can find this recipe on the PBS/Recipe website (http://www.pbs.org/food/recipes/) which has a great selection of recipes and tips for all cuisines, enjoy!

 

 

Simple Stuffed Mushrooms

These mushrooms feature a combination of Italian parsley, lemon, crunchy bread crumbs and cheese.

Ingredients
3 tablespoons unsalted butterPBS
2 garlic cloves, peeled and minced
1/2 cup (from 1/2 bunch) minced fresh Italian parsley
1/2 cup Panko bread crumbs
1/2 cup (about 2 ounces) finely shredded Parmesan-Reggiano or Pecorino Romano cheese
1/4 teaspoon crushed red pepper
Juice from 1/2 lemon
1/2 teaspoon salt
2 pounds white button or cremini mushrooms, stems removed
Directions
1 -In a small saucepan, set over medium-low heat, melt the butter. Add the garlic cloves and cook until softened, about 2 minutes.
2 – To a medium bowl, pour in the melted butter and softened garlic. Add the minced Italian parsley, bread crumbs, cheese, crushed red pepper, lemon juice and salt. Mix until thoroughly combined.
3 – On a parchment-lined baking sheet, place the mushrooms a few inches apart, and place them cavity side up. Spoon a teaspoon or two of the mixture into each of the mushroom cavities. Bake for 15 minutes, until the tops are lightly golden brown. Serve immediately.

http://www.pbs.org/food/recipes/simple-stuffed-mushrooms/

Kitchen Hint of the Day!

September 8, 2015 at 5:03 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Barb for passing this hint along….

 
Next time you make meatloaf try substituting crumbled cornflakes for bread crumbs when making it. Gives it added flavor and texture.

Kitchen Hint of the Day!

August 10, 2015 at 5:07 AM | Posted in Kitchen Hints | Leave a comment
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Save the Breadcrumbs….

 
If your making your own breadcrumbs you can freeze them for later use. Just transfer them to a sealable plastic bag. Label, date and freeze for up to three months. Place the frozen breadcrumbs in the fridge until thawed, then use instead of bought breadcrumbs in recipes.

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