Pure YUMMY!

I have always loved Country Fried Steak. This recipe is the best that I have ever had.

Country Fried Steak With White Gravy
INGREDIENTS FOR 4 SERVINGS:
1 C. Plus 1 ½ Tbs. Flour
3 tsp. Creole Seasoning
1 Egg
1 to 3 C. Milk, As Needed
4 (6-8oz.) Cube Steak
1 ½ tsp. Salt
1 tsp. Ground Black Pepper
Canola Oil, For Frying, As Needed
½ C. Minced Yellow Onion
INSTRUCTIONS:
Combine 1 C. flour with 1tsp. Creole Seasoning in a ziplock bag. Whisk the egg, ½ C. milk, and 1 tsp. Creole Seasoning in a shallow bowl. Season the steaks all over with 1 ¼ tsp. salt and ½ tsp. pepper. Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off, and then dredge in the flour a final time. Set steaks on a tray. Place ½ C oil in a large pan. Heat until it is hot but not smoking. Carefully add the steaks and fry until golden, 3 minutes per side. Transfer them to paper towels to drain. Add remaining steaks to the pan, and cook in the same manner. Add the 1 ½ Tbs. flour to the pan and cook, whisking constantly, for 1 minute. Add the onion and cook stirring often, until softened, about 3 minutes. Whisk in 1 ½ C. of the milk, the remaining 1 tsp. Creole Seasoning, remaining ¼ tsp salt, and the remaining ½ tsp. pepper. Reduce heat and simmer for 5 to 6 minutes, until the sauce had thickened and there is no raw flour taste. Add additional milk as necessary to achieve the desired consistency. Serve steaks with the hot gravy and mashed potatoes.
COMMENTS: for homemade Creole Seasoning combine 2 ½ Tbs. Paprika, 2 Tbs. Salt, 2 Tbs. Garlic Powder, 1 Tbs. Pepper, 1 Tbs. Onion Powder, 1 Tbs. Cayenne Pepper,1 Tbs. Dried Oregano, 1 Tbs. Dried Thyme. Makes 2/3 cups.

The Father's and Son's camp out is one weekend that our whole family looks forward to. the boy's camp and the girl's have a girl's only night. We always have fun. I really love the time that I get alone with my girls'. I stumbled across a link when I was browsing Homemaking Honeys. So, I thought that my girls would have fun making these.

You can find the Instructions at http://the-wilson-world.blogspot.com/2011/03/rainbow-waffles.html These would be great for St. Patrick's day as well.

Taco Chili

Today, in sunny California, it is not so sunny. It is cold and this day in May feels like a day in February. I wish the cold would fly away and not come back for a long time. I am ready for the heat! In the meantime, I can still make this yummy chili that is so easy. The first time that I had this, I was at a Releif Society meeting at church. It will help warm up up on this cold rainy day!

Taco Chili
INGREDIENTS:
1 Lb. Lean Ground Turkey
½ Yellow Onion, Diced
1 ½ C. Chopped Celery
15 oz. Can of Tomato Sauce
1 Small Can Diced Green Chilies
1 or 2- 15 oz. Cans of Sliced Stewed Tomatoes
4 -16 oz. Cans of Beans (2 kidney, 1 white, 1 pinto)
1 Packet Mild Taco Seasoning
1 Packet of Hidden Valley Ranch Salad Dressing Mix
½ tsp. of Cumin
16 oz. Bag of Frozen White Corn
INSTRUCTIONS:
In a skillet or large frying pan, brown the turkey. At half way through add the onions and celery, then transfer into a large stew pot. On medium high heat add one by one the remaining ingredients. Do not drain anything, just dump them in. Heat thoroughly on low heat for 30-40 minutes. Serve with tortilla chips or crunchy tostados, shredder cheddar cheese, sour cream, and sliced avocados.
COMMENTS: This makes a huge pot. WW point value is 1 per Cup.

What's for Dinner

I often get asked about what I am making for dinner. Well, tonight I am making Beef Style Carnitas. Thought I might share.

Carnita-Style Beef With Roasted Peppers and Onions
INGREDIENTS FOR 8 SERVINGS:
2 Boneless Chuck Roasts (2 – 3 lbs. Each)
6 Tbs. Olive Oil, Divided
2 Tbs. plus 2 tsp. Cumin, Divided
Salt and Pepper
2 Cans (4.5 oz.) Chopped Green Chilies
¼ C. Chili Powder
2 tsp. Dried Oregano
8 Large Garlic Cloves, Minced
1 Qt. Chicken Broth
2 Large Onions, Cut into wedges
3 Large Multicolor Bell peppers, Cut into Stripes
24 Medium Flour Tortillas
1 Container of Sour Cream
Fresh Cilantro
3 Limes, Cut into Wedges
INSTRUCTIONS:
Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Heat a large heavy roasting pan over two burners on low heat. Meanwhile, place roasts in a large bowl, coat with 2 Tbs. oil, and season with 2 Tbs. Cumin and a generous sprinkling of salt and pepper. In a separate bowl, mix chilies, chili powder, remaining 2 tsp. cumin, and oregano. A few minutes before searing, increase heat to a strong medium high heat until wisps of smoke start to rise from pan. Add roast and sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate,; set aside. Add garlic to pan and cook, stirring, until fragrant and golden, about 30 seconds. Add chili mixture and cook, stirring to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer, and return roast and any juices on plate to pan. Using two potholders to protect hands, place a sheet of heavy duty foil over pan, pressing down on foil so that it touches roasts. Seal foil around edges and repeat with second sheet of foil to seal completely. Continue cooking on medium high heat until juices bubble. Set pan on middle oven rack and cook for a total of 1 hour and 45 minutes. Meanwhile, about 30 minutes before roasts are done, toss onions and peppers with remaining ¼ cup oil and sprinkle generously with salt and pepper. Spread on baking sheet, place on bottom oven rack, cook until crisp – tender, about 30 minutes. When roasts a re done, remove from oven, cool and shred meat into bite-size pieces. Set peppers, onions and meat aside, covered in a warm place, while you cook the tortillas. You can microwave the tortillas, but it is good to oven steam them. Lower oven temperature to 350 degrees. Lay a damp paper towel on a 24 x 18 inch piece of foil. Set 2 stacks of 4 flour tortillas each side by side on towel. Cover with another damp paper towel and seal foil completely. Make 2 more packages in same manner. Warm in oven until steamy, about 5 minutes. Place meat, peppers, and onions on a platter and serve with warm tortillas, bowls of sour cream, cilantro sprigs, and lime wedges. Also can serve with Guacamole.

German Chocolate Cheesecake

When I was young, my grandmother made me German Chocolat Cake every year for my birthday. Yesterday, we had a 9 year old birthday boy who loves German Chocolate Cheesecake. I also love cheesecake, probally becasue it is not healthy for my figure. This recipe is the best of both worlds. Enjoy!


German Chocolate Cheesecake
INGREDIENTS FOR 16 SERVINGS:
1 Pkg. (18-1/4 ounces) German Chocolate Cake Mix
Ingredients for cake
2 Pkg. Cream Cheese (8 ounces)
1 ½ C. Sugar
4 Eggs
1 Container Coconut Pecan Frosting
INSTRUCTIONS:
Prepare cake batter according to directions; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Pour half of the cake batter into a greased 9 x 13 baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325 for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. Frost cooled cake. Refrigerate leftovers.
Comments: I used the Betty Crocker German Chocolate cake mix that has added pudding.

Kitchen Remodel

I know that I am so slow at getting pictures up of the work that we had done of our kitchen, But here they are. I love my new kitchen!!
**I am missing some of the kitchen, but you get the picture. I probally had dishes on the counter when I took the picture or I was cooking something. Anything is possible in this Maseda household.