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.

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.

Grilling Time!

Oriental Steak Skewers
1 Pound Boneless Beef Sirloin Tip Roast

(I actually prefer to use Beef that is already cut for Carne Asada)

1/3 C. Soy Sauce
¼ C. Sugar

½ tsp. Ground Ginger
1 C. water

4 Med. Carrots, Julienne
½ Pound Fresh Green Beans

1 Lg. Sweet Red, Julienne
½ C. Sour Cream

2 Tbs. Honey
1 ¼ tsp. Prepared Horseradish
Cut beef widthwise into 16 slices, ¼ inch thick. In a large resalable plastic bag, combine the soy sauce, sugar and ginger; add the beef. Seal bag and turn to coat; refrigerate for 4 hours. In a saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry. Drain and discard marinade from the beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob, use metal or soaked wooden skewers and tread two bundles on two parallel skewers or just seal individually with toothpicks. If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6 inches from the heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once. In a bowl, combine the sour cream, honey and horseradish. Serve with kabobs.

Serves 4.

Autumn Pot Roast

I made this recipe yesterday. It is one of our favorites. Every single person in our family loves this yummy meal. The first time my husband ate it, he said that it was one of his favorite meals of all time; it was up there with prime rib. (He' s a meat lover, so this says alot.) It is a recipe that I first found on Taste of Home, however, as usuall I tweeked it. Enjoy!!!

Autumn Pot Roast

INGREDIENTS FOR 8 SERVINGS:
1 Boneless Beef Rump Roast
¼ tsp. Salt
½ tsp. Pepper
1 Can Whole Cranberry Sauce
1 C. Water
1/3 C. Prepared Horseradish
½ tsp. Cinnamon
¼ tsp. Ground Cloves
2 Med. Onions, Slices Into Chunks
2 Medium Dark Sweet Potatoes
16 Baby Carrots
4 tsp. Cornstarch
2 Tbs. Cold Water
INSTRUCTIONS:
Sprinkle meat with salt and pepper. Place in crock-pot on low; add 1 C. water.
In a medium saucepan, combine the cranberries and horseradish. Cook and stir
until combined and heated. Remove from heat. Pour over roast. Sprinkle cinnamon
and ground cloves over the top of sauce. Cover and cook roast on low for 6 – 8 hours.
After about 4-5 hours, add vegetables into the crock pot. Continue to cook until
roast is tender and vegetables are soft. Remove meat and vegetables and keep warm.
Cool pan juices for 10 minutes and transfer to a blender. Cover and process until smooth;
return to a sauce pan. Combine cornstarch and cold water until smooth. Gradually whisk
into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve
with meat and vegetables.

The Best Burger Ever

3 Pounds Ground Beef
Sriracha Hot Chili Sauce
1 Egg
4 Tbs. Brown Sugar, Divided
1 tsp. Salt
½ tsp. Ground Pepper
1 Red Onion, Sliced
Crumbled Blue Cheese
Kaiser Rolls or Onion Buns
Real Mayo
Your Favorite Lettuce
2 Tbs. Butter, plus some
Place the ground beef into a medium mixing bowl. Add salt and pepper. Add a few dashes of Sriracha and Tbs. brown sugar. With your hands, mix the meat and seasoning well. Set aside. Next, for the onions, heat a medium skillet over low heat. Add in butter. Dump in the sliced red onions. Add the remaining brown sugar. Combine well. Allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally. Meanwhile, make the spicy mayo by combining ¼ cup mayo into a small bowl and add a few drops of Sriracha. Stir together and test to taste.
Next, slice the Kaiser roll and spread each half with about ½ Tbs. butter. Place them face down on grill. Grill until lightly brown.
Form meat into patties and place on a grill. Grill over medium heat. Cook for about 3 minutes and then flip. Cook until cooked through. To put the burger together, spread each roll with spicy mayo. Add the burger and add a large helping of caramelized onion followed by a generous helping of crumbled blue cheese. Top with your favorite lettuce. I like to use spring mix.

This is a modified recipe from Pioneer Woman.

Freezer Meal Recipes

Enchilada Stuffed Shells
15 Uncooked Jumbo Pasta Shells
1 Pound Ground Beef
1 Can (10 ounces) Enchilada Sauce
¼ tsp Dried Basil
1 Tbs. Sugar
½ tsp. Dried Minced Onion
¼ tsp. Ground Cumin
½ C. Refried Beans
1 C. Shredded Cheddar Cheese
Cook pasta according to package directions; drain. In a nonstick skillet, cook ground beef over medium heat until no longer pink; drain. Stir in Enchilada Sauce and seasonings; set aside. Place a rounded teaspoonful of refried beans in each past shell, then fill with ground beef mixture. Place in a baking dish coated with non-stick cooking spray. Cover and bake at 350 for 25 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings. Note: Ground turkey can be substituted for ground beef.

To Freeze: Make according to the instructions. Top with cheese and wrap with ceran wrap and then foil. To eat, thaw in refrigerator for a day and bake according to the instructions.

What to do with Ground Beef??

Here is an idea for ground beef. My kidos love these. They get so excited when I tell them that 'Russian Hamburgers' are for dinner. There is some healthy stuff in them also.

Russian Hamburgers
1 Lb. Ground Beef
1 Medium Onion, Chopped
¼ tsp. Garlic Powder
½ tsp. Seasoned Salt
Dash of Pepper
2 C. Shredded Cabbage
2 Carrots Shredded (optional)
2 C. Monterey Jack Cheese, Shredded
1 Box Pillsbury Roll Mix (found on baking aisle)
Cook ground beef until pink is gone. Add chopped onion and seasonings; cook for about 5 minutes. Add shredded cabbage and carrots (if desired) into meat mixture; put on lid and steam for 5 minutes. Make dough from Pillsbury mix and roll out to 15x15 inches. Cut into 5” squares. Put ¼ Cup meat mixture and 1 Tbs. cheese in the middle of each square and pull up 4 corners and pinch to seal together. Turn dough over and place pinched edge on bottom of greased pan. Bake at 375 for 18-20 minutes.

**This Recipe is from the kitchen of Caitlyn Otterstrom