Sunday, September 27, 2009

Chicken Fried Steak w/ Pan-Syle Gravy

Chicken Fried Steak w/Pan-Style Gravy
Recipe of Sarah Shoemaker
I decided to share a family recipe this week; this is my favorite
comfort food. The gravy tastes wonderful on mashed potatoes as well...
4 cube steaks - about 6 oz. each
1 1/4 cup all-purpose flour
1 tsp. of each: salt, pepper, paprika
1 cup of cooking oil or about 1 1/4 inch deep in a large skillet
1 1/4 cup milk
2 T flour
1/2 tsp. of each: salt, pepper, paprika, rubbed sage
Combine flour, 1 tsp. salt, pepper & paprika until well blended in a medium sized bowl. Dredge each piece of steak one at a time into the flour mixture; be sure to work flour into all the cuts on the meat.
Heat oil to very hot, about 375 degrees. Using tongs place two pieces of steak into the oil and fry for 2-3 mintues or nicely browned on each side.
Transfer steaks to a warm plate, cover to keep warm.
Pour off all but 2T of the cooking oil. Return pan to medium-low heat. Whisk in 2T of flour and let cook for a minute; slowly pour in milk whisking constantly and continue to whisk until gravy is thickened, about 3 mintues. Add remaining 1/2 tsp. salt, pepper, paprika, and rubbed sage. Whisk until well blended. Serve over steaks.
Serves 4
Mmmm... This Recipe is Awesome!...

Friday, September 18, 2009

Chocolate Zucchini Bread

Chocolate Zucchini Bread
This recipe is from "Brilliant Food Tips and Cooking Tricks, "
by David Joachim
Chocolate yes, but with the zucchini I was skeptical!...
Turned out very good! Shhh don't say a word about the zucchini
and the kids wont even know!..
1 1/2 Cups shredded zucchini
2/3 Cup sugar
1/4 Cup milk
1 Egg
2 T Oil
2 T honey
1 tsp. Vanilla extract
1 tsp. Ground cinnamon
1/2 tsp. Ground cloves
1 1/3 Cups flour
3/4 tsp. Baking powder
1/2 tsp. Baking soda
1/8 tsp. Salt
1/2 Cup unsweetened cocoa
1/2 cup mini chocolate chips
Powdered sugar, optional

Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Pat shredded zucchini dry with paper towels. In a bowl, combine sugar, milk, egg, oil, honey, vanilla, cinnamon and cloves.
In a large bowl, whisk together flour, baking powder, baking soda, salt and cocoa. Add the zucchini, milk mixture and the mini chips to the flour. Stir just until moistened (lumps are OK).

Scrape into loaf pan and bake until a wooden pick inserted in center comes out clean, 35-40 minutes. Cool in pan 10 minutes. Remove and cool completely on a rack. Sprinkle with powdered sugar on top.
***Note: This recipe also works for a dozen muffins --bake at 350 degrees for 25 minutes. For regular zucchini bread, omit the cocoa and mini chips.
Serves 16
This recipe Is a Keeper!...

Friday, September 11, 2009

Chicken Tortilla Soup

Chicken Tortilla Soup
San Jose Mercury News, Food & Wine section
- Est:1990's
We love to order this soup at one of our favorite restaurants and
now I can make it at home! This soup was so easy because it uses canned ingredients that I always have in my pantry; you can double up the recipe when company comes...

2 1/2 Cups of diced cooked chicken
1 Can chili with beans
2 (14.5 ounces) Cans chicken broth
1 Cup salsa
1 Can corn, drained
1 Can black beans, rinsed and drained
3 T chopped cilantro
8 Corn tortillas, sliced into strips
Shredded cheese

Place the chicken broth and salsa in a large pot; bring to a boil; reduce heat to a low simmer.
Stir in the chicken,chili, corn, black beans and cilantro, then allow to simmer until heated or about 10 minutes.
Meanwhile heat approx.2-3 T of cooking oil on med/high. Fry the tortilla a strips until golden brown 1/3 at a time; drain on paper towels.
Ladle the soup into bowls and top with tortilla strips and shredded cheese.
Serves 4
This recipe Is a Keeper!...

Thursday, September 3, 2009

California Gourmet Garlic Loaf

California Gourmet Garlic Loaf
This delicious appetizer was a 1982 contest winner!
I've had this recipe for over ten years now and finally
tried it!.. It is so rich, cheesy and delicious
I thought I'd share it with everyone.
Hope you enjoy it!

1 (1 lb.) long loaf sweet French bread
1/2 Cups butter
6 Cloves fresh garlic, crushed
2 T. sesame seeds
1 1/2 Cups sour cream
2 Cups shredded Monterey Jack Cheese
1/4 Cup grated Parmesan cheese
2 t. lemon pepper seasoning
2T. dried parsley flakes
1 14 oz. Can artichoke hearts, drained and chopped
1 Cup shredded cheddar cheese
1 6-oz. Can pitted ripe olives
Tomato slices and parsley sprigs

Cut French bread in halves length-wise. Place halves on aluminum foil covered baking sheet. Tear out soft inner portion of bread in chunks, leaving crusts intact.
Melt butter in large skillet and stir in garlic and sesame seeds. Add bread chunks and fry until bread is golden and butter is absorbed. Remove from heat.
Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes and lemon pepper. Stir in artichoke hearts and toasted bread mixture; mix well.
Spoon into the bread crust and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes.
Meanwhile drain olives, the when bread is done, arrange the olives around the edges of bread and tomato slices down the center of each half loaf. Top the tomatoes with parsley springs.
Serves 8
This recipe Is a Keeper!.. :)
~ I think next time I'll add the olives and tomatoes during the last 7-8 minutes of baking! This is sooo delicious and rich! You will need a fork and knife to eat it! ~