Monday, February 21, 2011

This Isn't Chick Food

The girl to boy ratio at my house has me outnumbered 5 to 1 and consists of three young men, one husband and BozDog. Chick food doesn't really fly around here and frankly, I'm fine with that. I prefer steak and potatoes over lettuce and carrot sticks and I think turkey bacon is an abomination. I mean, why would you want to ruin an incredibly perfect food by trying to make it out of poultry. Not that I don't like turkey and whatnot because I do, but I just think it has it's place, like on a nice toasted double-decker club sandwich. With bacon. And don't get me started on tofu. Ewww. (Sorry Candy.)

There is nothing that makes me happier than knowing I've made a meal that everybody loved eating. I know this to be especially true when I go to make breakfast in the morning and find the leftovers from the night before gone. Vanished. Like whoever was stalking the refrigerator late at night couldn't get enough of whatever I served at dinner so they went back for more. When no one was looking.

The other night I made my version of a quick Chicken Fried Steak with Parmesan Baked Smashed Potatoes. I know, that's a mouthful but trust me, we enjoyed every bite. I whipped those steak and potatoes out in no time and then threatened the boys with their lives if they didn't leave the left-overs for breakfast. Okay, maybe not, but they do think I'm pretty awesome for making steak and eggs the next morning.

Quick Chicken Fried Steak
6 Cube Steaks
Flour (A cup or so)
1 Tsp Salt
1 Tsp Paprika
1 Tsp Pepper
Canola Oil

(This is so easy because there is no egg and milk wash.) Pour some flour into a pie plate, enough to dredge all of the steaks in. Add the salt, pepper, paprika, OR you can use seasoned salt instead of the other seasonings. Mix it all up. Salt and pepper both sides of the cube steak and place in the flour mixture(really press the flour mixture onto the cube steak. You want it well coated). Set aside on a separate plate. Do this for each steak.

In a frying pan, add enough Canola oil to cover the bottom and turn to medium-high heat. You want the oil to be hot enough so that when you set the steak in there it really starts to sizzle. (At this point, put a little more flour on the steak, because if you're going to make gravy the more flour mixture the better. Trust me.)

Cook the steak for about 3 minutes (the bottom should be really golden and crispy) and then turn, frying for another 3 minutes. Don't crowd the steaks. Cook 3 or 4 at a time and when those are done cook the remaining. It should look like this.



Place them on a paper towel to absorb any of the excess oil. Serve these right on top of the Parmesan Baked Smashed Potatoes with a little gravy. (Gravy? Just add a little chicken stock to the drippings along with some of the left over flour and stir, stir, stir until it thickens.)


Parmesan Baked Smashed Potatoes
10 medium red or yukon gold potatoes
Olive Oil
Parmesan Cheese
Salt & Pepper

Scrub potatoes and place them in a large pot covered with water. Bring to a boil and cook until fork tender and drain. Place the potatoes on a baking sheet lined with parchment paper or aluminum foil and with a potato masher lightly smash the potatoes skin and all. Give a really good drizzle of olive oil all over the potatoes and sprinkle with salt, pepper and lots of Parmesan. Bake at 425° for 12-15 minutes until they are nice and golden brown.

1 comment:

Candy said...

Those potatoes look FABULOUS and I could make some tofu that tastes like that. I'm with you on the turkey bacon. It tastes like plastic. But the meat part? If they could just somehow leave out all the blood vessels and runnin' gears. I'm getting better, though, thanks to you.