Chicken Fried Steak with Cajun Cream Gravy
When I am craving steak, but my budget won‘t allow it, I make this. It satisfies the meat and potatoes urge, and it’s just so good! Serve with mashed potatoes and steamed corn or peas. Yum!
6 good quality cube steaks.
1 tbsp water
1 cup Panko bread crumbs
½ C. flour
1 tbsp cracked black pepper
2 C. milk
3 tbsp vegetable oil
Whisk together the eggs and water in a shallow bowl. Put flour in a second shallow bowl, and panko in a third. Dip each cube steak in turn into first the flour, then the egg, then the panko. Heat a large skillet over high heat. Carefully slide two breaded cube steaks into the hot skillet, taking care to avoid splashing the hot oil. Fry for about 3 minutes on each side, then remove to a cookie sheet and keep warm in the oven. Repeat until all the cube steaks are fried. When they are all warming in the oven, turn the skillet down to medium. Add about two tbsp. of flour to the skillet and whisk until smooth. Slowly add the milk, whisking after each addition. Stir in the cracked black pepper. Serve the steaks with gravy and mashed potatoes.
Mediterranean Sausage Pasta
Who needs those fancy Italian restaurants? Well, I do, but when I can’t have them, this serves the purpose rather nicely. And it’s so easy! Serve with good bread and a green salad.
1 lb. angel hair pasta
1 lb. Italian sausage, hot or sweet
2 cups fresh mushrooms ( I like to use a mix of white and shitake, but any will do!)
1 clove garlic, minced
1 red bell pepper, diced
6 leaves fresh basil, torn
1 tsp. salt
1 tsp. crushed red pepper
1 tbsp. olive oil
In a large pot, put water on to boil. Meanwhile, in a large skillet, heat olive oil over medium heat. Add mushrooms and cook until they have released most of their moisture. Add sausage. Cook until well browned. Add garlic and bell pepper and continue frying until everything is just cooked through. Cook pasta according to package directions. Drain. Stir the sausage mixture into the pasta, adding crushed red pepper and salt as you do. Add a dash of olive oil and serve.
24 Hour Pork Shoulder
This dish requires a little planning, but it’s one of the most rewarding foods I know. Almost as good as real BBQ, it’s great for a crowd (or just to have leftovers), and is so little work that it feels like cheating! Serve with coleslaw, BBQ sauce, Rolls, and some potato salad. Summer in the winter!
1 pork shoulder roast, 8 - 10 lbs
1 pkg. pork rub
1 C. water, divided.
24 hours before you want to eat this, preheat oven to 450 degrees. Place the pork shoulder on a rack in a roasting pan and rub all over with the pork rub (yeah, you have to get your hands dirty. So?). Pour ½ cup of water in the bottom of the pan, turn the pork fat side up and put the whole thing in the oven. After 20 minutes, turn the oven down to 225 and then walk away. The next day, your house smelling ridiculously good, turn the heat back up to 450 for another 20 minutes. Now take it out and after pulling the bone out (it‘s so tender this is easy), use two forks to pull it apart until you have a good consistency, with everything mixed together (fat, meat, and all). Now eat!