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We got a new fryer in the house and my husband requested Chicken Fried Steak, so I gave it my best shot.  No recipes for the sides, I just popped some biscuits in the oven, and started water for a pack of powder instant gravy.  Later on I will post a recipe for the works from scratch.  This was easy and simple, my fryer heats up in 5-10 minutes!

Set your fryer or oil to 360-375 degrees.

Ingredients:

• 2 Cubed Beef Steaks

Flour Mixture Ingredients:

• 1 Cup Flour
• 1 Tablespoon Pepper
• 1 Tablespoon Seasoned Salt

Egg Mixture Ingredients:

• 1 Egg
• 1 Tablespoon Milk
• Salt & Pepper

Set the steaks out until room temperature, salt and pepper on each side.  Set up a dipping station, one bowl with your flour mixture, mix all ingredients well and the other with your egg mixture, beat lightly.

Dip your beef into the flour mixture, then the egg mixture, then the flour mixture again.  After coating, I set mine directly into the basket…………..

and right into the fryer……….

until golden brown, about 6 minutes.

Serve with your favorite sides.  This turned out real good, can’t wait to make this again with everything from scratch!

(1 votes, average: 4.00 out of 5)
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Always wanted to make stuffed burgers. Never had them before and wasn’t sure how it was done, so I did what I thought might work. Here we go…

Ingredients:

• Ground Beef, Sirloin, whatever you like
• 1/2 Cup Onions, Chopped
• 3-8 Garlic Cloves, chopped fine or pressed
• 2 Tablespoons Italian Parsley
• Olive Oil
• Salt & Pepper

This recipe is for 2 people, 2 burgers. If you are having tater tots or fries, get the oven preheated.

Heat a pan with a little olive oil. Cut up the onions, garlic and parsley.

Add the onions and garlic to the pan, saute until translucent. Before removing from the pan, stir in the parsley then add salt and pepper to your liking. Put in a bowl and let cool.

Start your BBQ or grill pan then take your ground beef and make four patties, 2 patties per burger. Don’t make them too thick or you will have too giant of a burger. Mine were thin and they still came out humongous.

Lay the four patties out and then take the cooled mixture that we set aside previously and place a tablespoon two patties.

The picture shows the mixture close to the edges, try and keep it away from the edges, one of mine fell apart a little while cooking. Now take the other patties and place them on top of the other half and press the edges together nicely where you form one giant patty.

Season the patties as you like, I just used salt and pepper. Fry or grill on each side, I did a good 10 minutes on each and they still came out rare. Get your fries in the oven.

After they are done cooking, remove and let sit for 10 minutes. I let the cheese melt as it rests.

Because of the stuffing in the middle, I only have lettuce to put on. Not pictured, I also but a little butter on the buns and grilled then til crisp. They came out a little rare, but I like it like that.

Can you say yummers! The burst of garlic and onion when you take a bite is devine!

(1 votes, average: 4.00 out of 5)
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Was just fooling around in the kitchen tonight, wanted to make scalloped potatoes, but the potatoes were bad.  So I drummed up this recipe.  Dave and I both agreed it was better than Paula Deen’s Buffet.  hehe

Ingredients:

• Water
• 1/4 Package Macaroni
• Tablespoon Olive Oil
• Tablespoon Butter
• 1/4 Cup Shallots (Onion is pictured, use either)
• 2-6 Cloves of Garlic, Pressed (I like it strong)
• 1 Sm. Can of Mushrooms or 1/2 Cup of Fresh
• 2 Tablespoons Flour
• 2 Cups Milk
• 1 Chicken Boulion Cube or Sub 1 cup chicken stock for milk.
• Dash of hot sauce
• 1 Cup Cheddar Cheese
• Salt and Pepper

Sorry there aren’t anymore pictures, they didn’t come out for some reason.  Start boiling your water for the mac.  In another pan, over medium heat, add oil and butter and saute shallots, garlic and if using fresh mushrooms cook until shallots are opaque.  If using canned mushrooms add now with the flour and cook for a couple minutes.  Add your milk and cook until nice and thick.  Put your macaroni in the water while adding the cheese to your mixture, salt, pepper, hot sauce and when the macaroni is done, add it all together and let stand a minute before serving.  Bon Appetit!

(1 votes, average: 4.00 out of 5)
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Yum, baked chicken.  Was always a favorite growing up, my Mom always made it so good.  Now it’s my turn!

Preheat the oven to 375 degrees.  Put the oil and butter in a pan and put it in the oven while it’s preheating to melt the butter, set a timer so you don’t forget.

Ingredients:

• 3-6 Chicken Thighs
• Tablespoon Butter (Not Pictured)
• Tablespoon Olive Oil
• 1/2 – 1 Cup Flour
• 1-2 Tablespoons Seasoned Salt
• 1-2 Tablespoons Chili Powder
• 1-2 Tablespoons Garlic Powder

Mix the flour and spices in a plastic baggie.  Take the pan out and add the chicken skin down.  Cook for 25 minutes on each side.

Mac & Cheese is in another post…..

(1 votes, average: 4.00 out of 5)
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Ingredients:

• 1 lb. ground beef
• 1 10 3/4 oz can cream of mushroom soup
• 1 14 1/2 oz can sliced green beans (drained)
• 1 cup diced onion
• 2 T minced garlic (fresh or processed)
• frozen tater tots
• shredded cheddar cheese

Brown beef in skillet. Add onions and garlic while beef is still somewhat pink. Cook until beef is no longer pink and onions are opaque.

Add soup & green beans to beef mixture in the same skillet. Mix until well blended. Your mixture will be somewhat thick. You can leave it this way (which is best) or add 1/4 cup milk to thin it out.

Pour entire mixture into an 8×8 or 9×11 glass baking dish.

Arrange frozen tater tots in a single layer on top of mixture. Bake according to tater tot instructions on pkg. I baked mine at 425 for 20 minutes.

Remove dish from oven, sprinkle shredded cheese over top of tots and bake another 5 minutes or until cheese is gooey and melted. YUM

Options: After baking, sprinkle diced green onions on top and a dollop of sour cream.

Contributed by: Beth Rish

(1 votes, average: 3.00 out of 5)
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This recipe I wrote on my blog years ago. I enjoy it so much, just came across it and I will cook it up this week.

Filling:

• Use Chicken Tenders (preferred), but breasts will do. Cut up in small cube pieces.
• In a pan, melt 1-tablespoon butter and Extra Virgin Olive Oil, 1 turn of the pan.
• Add 3 cloves garlic, finely chopped.
• Add 1/2 white onion, chopped
• Add 1 Jalapeno, finely chopped (Half if you don’t want it spicy)
• Add Chicken
• Add Kosher Salt (As much as you like)
• Add 1-tablespoon Pepper
• Add 1-tablespoon Poultry Seasoning
• Add 1/2-tablespoon Chili Powder

When pink color in chicken is almost gone..

• Add Italian dressing (low fat), 1-2 turns of the pan
• Add La Victoria Green Taco sauce or similar, 2 turns of the pan
• Add 1-2 Tomatoes, CubedLet cook and marry until liquids are dissolved, then it’s ready!

Extras:

• Green or red cabbage, thinly cut
• White onion (We like cooked and raw in our food)
• Cilantro
• Avocados, cubed
• Habanero Salsa or Regular.
• NO SOUR CREAM, trying to be good here…J

Shells:

• Corn tortilla soft shells, or made crispy in Extra Virgin Olive Oil.

Hint: The next day I made a salad bowl with all the leftovers (no corn tortilla) and it was scrumptious.

(1 votes, average: 5.00 out of 5)
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