Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

April 16, 2019 at 6:34 PM | Posted in BEEF, Cubed Steak, greenbeans, potatoes | 4 Comments
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

For Breakfast this morning I prepared a Poached Egg and served it on a Thomas Light English Muffin. Then I also lightly fried a al fresco Chicken Sausage Patty. I also had a cup of Bigelow Decaf Green Tea. My cousin came over today and put down new Mulch in the Flower Beds. Then touched up the wooden deck with some fresh paint and then put a sealant on the ramp outside. Almost done with the outside work! For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

 

 

 

 

I had a package of Meijer Beef Cubed Steak in the freezer that I sat in the fridge overnight to thaw. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.

 

 

 

 

 

To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

For a second side I reheated the leftover Canned Green Beans. Just heated them up in a large sauce pan and done! Then I also baked a loaf of Pillsbury French Bread. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

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Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

March 16, 2019 at 5:22 PM | Posted in BEEF, Bob Evan's, Cubed Steak | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Also had a cup of Bigelow Decaf Green Tea. One delicious Breakfast! No Dinner Post last night. I was at the hospital with Mom. She had been having abdomen pains and sick to her stomach the last few days. So I took her to the ER of a local hospital, and as usual we were there all day! From around noon until after 7:00 last night. She’s better today just real tired from the medication. She had a touch of the flu going around and they found a bit of an infection around one of her bowels. But with the Meds and Rest she’ll be fine! So I just grabbed a bite on the run yesterday. But for Dinner tonight I’m preparing a Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans.

 

 

 

I had a package of Meijer Beef Cubed Steak in the freezer that I sat in the fridge overnight to thaw. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.

 

 

 

 

 

 

To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

 

For a second side I opened up another jar of the Canned Green Beans. Just heated them up in a large sauce pan and done! Then I also baked a can of Pillsbury Reduced Fat Crescent Rolls. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

Cube Steak


Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Diabetic Dish of the Week -Turkey Burgers with Grilled Onions and Blue Cheese

February 19, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Turkey Burgers with Grilled Onions and Blue Cheese. You’ll combine Ground Turkey Breast along Garlic, Worcestershire Sauce, Oil, Paprika, Cumin, Salt, and Pepper. When I make my Turkey Burgers I use Jennie – O Extra Lean Ground Turkey Breast. It’s less calories and less fat than regular Ground Turkey. The Burger is topped with Onions and Blue Cheese. A Burger to please for sure! You can find this recipe at the Diabetes Self Management website. At the Diabetes Management site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Current Diabetes News and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey Burgers with Grilled Onions and Blue Cheese

Ingredients
1 pound ground turkey breast meat*
4 cloves garlic, minced
2 teaspoons Worcestershire sauce (see note)
6 teaspoons extra-virgin olive oil, divided
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon black pepper, divided
1/2 teaspoon salt, divided
8 ounces thinly sliced onions
1 ounce crumbled blue cheese

Directions
1 – Combine turkey, garlic, Worcestershire sauce, 2 teaspoons oil, paprika, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Shape into 4 patties.

2 – Heat 2 teaspoons oil in large nonstick skillet over medium-high heat, swirling to coat bottom of pan. Cook patties 4 minutes on each side or until no longer pink in center. Remove from heat and place on serving platter; cover to keep warm.

3 – Add remaining 2 teaspoons oil to pan residue in skillet. Heat over medium-high heat and cook onions 4 minutes or until beginning to richly brown, stirring frequently. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon onions over patties and top with cheese.

*Note: Ground turkey breast is made from white meat only, with no skin. It’s leaner than regular ground turkey, which is made from white and dark meat with some skin. Frozen ground turkey is usually all dark meat with skin, and is 15% fat, similar to ground sirloin.

**Note: Check the nutrition label on the Worcestershire sauce to be sure it’s gluten-free. Some varieties may contain gluten, while others are gluten-free.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 237 calories, Carbohydrates: 8 g, Protein: 28 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 60 mg, Sodium: 491 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-burgers-grilled-onions-blue-cheese/

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

January 8, 2019 at 6:27 PM | Posted in BEEF, Cubed Steak | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 


To start the day off I toasted a Thomas Light 100% Multi Grain English Muffin. I then fried 3 slices of Boar’s Head Sweet Slice Ham. As the Ham was almost done I piled it up in the skillet and topped it with a slice of Sargento Ultra Thin Swiss Cheese. Put the ham on 1/2 the Muffin and I had my Breakfast Sandwich! I also had a cup of Bigelow Decaf Green Tea. Had a shower early this morning and then partly cloudy and 56 degrees out. Not much going on today. Did a load of laundry and then cleaned the house. For Dinner tonight its a Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

 


When I went to Meijer the day before and I picked up a package of Meijer Beef Cubed Steak. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.

 

 

 

 


To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

 

 


To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 


For a second side I opened up another jar of the Canned Green Beans. Just heated them up in a large sauce pan and done! Then I also baked a can of Pillsbury Reduced Fat Crescent Rolls. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

Cube Steak


Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Wild Idea Buffalo Recipe of the Week -BUFFALO PRIME RIB ROAST

December 5, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is -BUFFALO PRIME RIB ROAST. Ti’s the season for Prime Rib! You’ll be using the Wild Idea Buffalo Prime Rib Roast. Salt, black pepper, paprika, cumin, cardamom, chili powder, thyme, garlic powder, onion powder, and espresso to strengthen flavor make up this incredible rub for the Roast. You can find this recipe or purchase the Wild Idea Buffalo Prime Rib Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy through the Holiday Season! https://wildideabuffalo.com/

BUFFALO PRIME RIB ROAST
Note: This recipe is based on an 8 lb. roast, adjust cooking time to pounds. Spices in the rub can be substituted or adjusted to your liking. This rub is excellent on all roasts. Modify spices per pounds.

Ingredients:

1 Buffalo Prime Rib Roast, rinsed and patted dry
1 Tb. salt
1 Tb. coarse black pepper
2 Tb. sugar
1 tsp. each: paprika, cumin, cardamom, chili powder, thyme,
garlic powder, and onion powder
2 Tb. espresso, (reduce espresso to strengthen flavor)
2 Tb. olive oil
2 stalks celery, quartered
1 onion, quartered
2 cups buffalo or organic beef stock (broth)
½ cup dry sherry

1 – Mix all dry spices together. Add espresso and oil, creating a paste.
2 – Rub seasoning paste into roast. Cover and leave at room temperature for 2 hours.
3 – Preheat oven to 450* Insert meat thermometer in center of roast, avoiding the bone.
4 – Place celery & onion on bottom of heavy roasting pan. Place roast bone side up on top of vegetable bed.
5 – Roast for 15 minutes.
6 – Add ½ cup stock to the bottom of pan and reduce oven temperature to 350°.
7 – Continue roasting, calculating 10 minutes per pound, adding remaining stock to pan as needed throughout roasting. (Approximately 1 hour and 20 minutes for an 8 lb. roast or until the internal meat thermometer reaches 110*. Rely on your internal meat thermometer.)
8 – Shut oven off and leave roast in oven for 30 minutes or until internal meat thermometer reaches 125*.
9 – Transfer meat to a large platter and tent with foil to keep heat in. Meat thermometer should red 135* for medium rare.
10 – Place roasting pan on stove top over medium high heat, scraping the bottom to
11 – Loosen vegetables. Add any remaining stock and sherry and bring to a simmer.
12 – Slice roast into desired thickness, and add juices from roast to au jus.
13 – Season au jus to taste with salt, pepper and red wine. Strain.
14 – Serve roast with au jus and pass with horseradish cream sauce.
Or, you might also want to try the Cranberry Port Sauce for the holidays?

Cranberry Port Sauce

Ingredients:

1 Tb. butter
½ cup red onion, finely diced
1 Tb. garlic, minced
1 tsp. thyme
½ tsp. salt
1 Tb. black pepper
1 cup port +
1 can cranberry sauce
1 – In saucepan over medium high heat melt butter.
2 – Add onion, garlic and seasonings. Sauté for 7 minutes.
3 – Deglaze pan with port.
4 – Add cranberry sauce and stir in to incorporate.
Bring to simmer. Taste to adjust seasonings. If sauce becomes too thick, add additional port as needed. Drizzle over sliced Buffalo Roast.

*As another option, you can add 2 Tb. roasted and diced greens chilies.
https://wildideabuffalo.com/blogs/recipes/buffalo-prime-rib-roast

Diabetic Dish of the Week – Slow Cooker Turkey Breast

November 13, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Slow Cooker Turkey Breast. For this weeks recipe I’m passing along a super easy prepared and delicious recipe. You’ll need just 4 ingredients to prepare it; 1 Turkey Breast, Garlic Powder, Paprika, and Dried Parsley. Then the easy part, just put it in the slow cooker on low for 6-8 hours and it’s done! Pick your own sides out and you have a meal! The recipe is off one of my favorite sites, the Diabetes Self Management. Besides all the fantastic Diabetes Friendly Recipes you’ll find Diabetes Management Tips, tips on Weight Control, Diabetic News, Exercise Tips and more! Plus you can subscribe to their Magazine also. So check it out today. Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Slow Cooker Turkey Breast
Ingredients
1 turkey breast (about 3 pounds)
Garlic powder
Paprika
Dried parsley

Directions
1 – Place turkey in slow cooker. Season with garlic powder, paprika, and parsley. Cover; cook on LOW 6 to 8 hours or until internal temperature reaches 170°F.

2 – Remove turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. (Internal temperature will rise 5° to 10°F during stand time.)

Yield: 4 to 6 servings. Serving size: 4 ounces.

Nutrition Facts Per Serving:
Calories: 140 calories, Carbohydrates: 0g, Protein: 27 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 79 mg, Sodium: 41 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/slow-cooker-turkey-breast/

Lunch Meat of the Week -Pepperoni

November 8, 2018 at 6:02 AM | Posted in Lunch Meat of the Week | Leave a comment
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Packaged pepperoni

Pepperoni is an American variety of salami, made from cured pork and beef mixed together and seasoned with paprika or other chili pepper.

Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll.

The term “pepperoni” is a borrowing of peperoni, the plural of peperone, the Italian word for bell pepper. The first use of “pepperoni” to refer to a sausage dates to 1919. In Italian, the word peperoncino (diminutive of peperone) refers to hot and spicy peppers.

Pepperoni is a cured dry sausage similar to the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples, or the soppressata from Calabria. The main differences are that pepperoni has a finer grain (akin to salami of Milan, a spiceless regional variant of salami), is usually softer, and is produced with the use of an artificial casing (instead Italian salami are produced using natural gut for casing and are made of pure pork). Pepperoni is mass-produced to meet the demand for the sausage. In most of Italy pepperoni would be considered a type of salamino piccante.

Pepperoni is usually made from a mixture of pork and beef. Turkey meat is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United

Pepperoni atop a pizza, above the diagonal cuts.

States.

Curing, with nitrates or nitrites (usually used in modern curing agents, to protect against botulism and other forms of microbiological decay) also contributes to pepperoni’s reddish color, by reacting with heme in the myoglobin of the proteinaceous components of the meat.

According to Convenience Store Decisions, Americans annually consume 251.7 million pounds of pepperoni on 36% of all pizzas produced nationally. Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl intentionally.

Pepperoni can also be found accompanying different types of cheeses as a cheap snack food in convenience stores or gas stations.

In Nova Scotia, deep-fried pepperoni served on its own (usually with a honey mustard dipping sauce) is common pub food.

 

Spicy Texas Pecans

August 23, 2018 at 5:01 AM | Posted in CooksRecipes | Leave a comment
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Thought I would pass along a perfect snack along off the CooksRecipes website (https://www.cooksrecipes.com/index.html), Spicy Texas Pecans. Made using the anyway you have them, Pecans. You’ll also need; Butter, Splenda Sweetner, Paprika, Chilie Powder, Ground Cumin, Apple Cider Vinegar, and Salt. A treat you can enjoy anytime! Again, it’s off the CooksRecipes website which has a huge selection of recipes that will please all tastes, diets, and cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spicy Texas Pecans
This easy-to-make snack is a fun and flavorful take on a classic favorite.

Recipe Ingredients:
2 tablespoons unsalted butter
3 cups pecan halves
1/4 cup Splenda® Sugar Blend
1 teaspoon paprika
2 teaspoons pure chile powder
1 tablespoon ground cumin
1/4 cup apple cider vinegar
1 pinch salt

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Melt the butter in a large skillet over high heat.
3 – Add pecans and sauté until lightly browned, about 3 minutes.
4 – Add the Splenda® Sugar Blend for Baking and cook until caramelized, about 3-5 minutes, stirring constantly.
5 – Stir in the paprika, chili powder and cumin. Add the vinegar and cook until all the liquid has evaporated; season with salt(optional).
6 – Spread the pecans on a cookie sheet and bake in the oven until crisp, about 3 minutes.
Makes 16 (3 tablespoon) servings.

Nutritional Information Per Serving (1/16 of recipe; 3 tablespoons): Calories 170 | Calories from Fat 150 | Fat 16g (sat 2.0g) | Cholesterol 5mg | Sodium 30mg | Carbohydrates 7g | Fiber 2g | Sugars 4g | Protein 2g.
https://www.cooksrecipes.com/diabetic/spicy_texas_pecans_recipe.html

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

July 24, 2018 at 5:21 PM | Posted in BEEF, Bob Evan's, Cubed Steak, greenbeans | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

To start my day off I toasted a Healthy Life Multi Grain English Muffin. I then lightly fried 3 slices of Boar’s Head Sweet Slice Ham. As the Ham was almost done I piled it up in the skillet and topped it with a slice of Sargento Ultra Thin Swiss Cheese. Put the ham on 1/2 the Muffin and added a little of Kraft Mayo to the top 1/2 of the Muffin and I had my Breakfast Sandwich! Partly cloudy, humid, and 84 degrees out today. Laid back day today so I got caught up on some little things that needed done. For Dinner tonight its a Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

When I went to Meijer the day before and I picked up a package of Meijer Beef Cubed Steak. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.

 

 

 

 


To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 

 

Next I cooked some more of the fresh Green Beans. Mom’s Cousin dropped some more of them off to us that they had grown. Had to string them and break them up. Then boiled them with a piece of Fatback Pork in the kettle. Love these fresh Green Beans! For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

Cube Steak


Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes, and Green Beans

March 27, 2018 at 5:19 PM | Posted in Bob Evan's, Pork | Leave a comment
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Today’s Menu: Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes and Green Beans

 

 

For Breakfast this Tuesday Morning I prepared some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After Breakfast I took Mom up to spend some time with Dad. He seems to be doing good but he’s just so confused anymore. The Dementia has really advanced the past few months. So sad. For dinner tonight I prepared a Panko Crusted Cubed Pork Steak w/ White Gravy, Mashed Potatoes and Green Beans.

 

 


I bought a of packages of 2 Cubed Pork Steak at Kroger yesterday. So I got the big three out to bread it with; Flour,Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered.

 

 


I heated up a medium size skillet, that I drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes per side, till each side was golden brown. Topped it with some Pioneer Peppered White Gravy. The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika and all the other ingredients. I prepared both Cubed Steaks, Mom had the other one.

 

 


For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. To top my Mashed Potatoes and Cubed Pork Steak I made some Pioneer Peppered White Gravy. Another quick and easy prep and comes out piping hot and delicious. I topped both my Mashed Potatoes and Cubed Steak with it. Then I also heated up a small can of Del Monte Cut Green Beans. Comfort Food Dinner Heaven tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

Pioneer Brand Peppered White Gravy

Ingredients
Vegetable Shortening (Partially Hydrogenated Soybean and/or Cottonseed Oil), Bleached and Enriched Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-modified, Corn Syrup Solids, Salt, Maltodextrin, Sodium Caseinate (A Milk Derivative), Mono and Diglycerides, Black Pepper, Sodium Citrate, Dipotassium Phosphate, Carrageenan, Artificial Flavor, Artificial Color.

Directions
1. Blend Peppered Gravy Mix with 1/2 cup cool water. Mix or whisk until lump free. Set Gravy Mix blend aside. 2. Bring 1-1/2 cups water to a full rolling boil. 3. Pour the Gravy Mix Blend into the boiling water. Stir vigorously with a fork or whisk until thickened. Remove from heat.

Nutrition Facts
Serving Size 1 serving (10 g)
Per Serving % Daily Value*
Calories 50
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Sodium 250mg 10%
Carbohydrates 5.0g 2%
Sugars 1.0g

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Dixie Chile Ranch Updates

cartographysis

when literature and travel meet at the cul-de-sac

Design Dazzle

Inspiration for kids rooms, baby nurseries, and kids parties

Loaves and Dishes

The Unapologetic Comfort Food Site

Mums!

A food blog where traditional cooking meets culinary curiosity

Roots and Rosemary

Clean, healthy recipes with nutrition at the roots of each one