Chicken Fried Steak

A quick and easy southern dish to make.  You can make it even if you aren't southern.  

CHICKEN FRIED STEAK

(serves 4)

Ingredients:

*4 cube steaks (around 1/2 pound each)

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

*2 cups all-purpose flour

*1 teaspoon baking powder

*1 teaspoon corn starch

*1 teaspoon ground black pepper

*3/4 teaspoon salt

*1/2 teaspoon onion powder

*1 teaspoon garlic powder

*1 1/4 cups buttermilk

*1 egg

*1 teaspoons hot pepper sauce

*2 1/2 cups vegetable oil

*1/2 teaspoon ground black pepper

*1/4 teaspoon salt

*3 1/2 cups whole milk

*1/2 cup chicken stock

Directions:

~Preheat oven to 200 degrees.

~Pound cube steaks to about 1/4 inch thick.

~Sprinkle 1/4 salt and 1/2 teaspoon pepper over steaks and pat down.

~Sift  flour, baking powder, corn starch, pepper, salt, onion powder and garlic powder together into a shallow bowl.

~Whisk buttermilk, egg and hot sauce together.

~Dredge steak in flour mixture, completely coating them.

~Shake any excess flour off.

~Dredge in egg mixture, completely coating them.

~Dredge once again in flour mixture, completely coating them (keep remaining flour).

~Pat the flour down and place steaks on a plate to rest for 15-30 minutes.

~In a large deep cast iron pan, heat vegetable oil to 325 degrees (it's important for the oil to be the right temperature).

~Fry the steak until a golden brown and aren't sticking on the bottom of the pan 3-5 minutes per side.

~Remove steaks from oil and place on a cooling rack.

~Place into warm oven to keep hot while cooking the gravy.

~Drain all but about 1/4 cup of the oil.

~Return cast iron pan to stove over medium-low heat.

~Whisk remaining flour (about 1/4 cup), 1/4 teaspoon salt and 1/2 teaspoon pepper into oil.

~Whisk for about 50-60 seconds.

~Whisk in milk and chicken stock.

~Whisk until gravy is thick about  4-6 minutes.

~Plate steaks and spoon gravy over steaks.

Salted Caramel-Coconut-Pecan Cheesecake

This cheesecake is out of this world.  It takes a long time, because of the cooling time.  If you take it out of the oven before it's cooled, it WILL crack.  It will still taste awesome, but just won't look as pretty.  Warning: this is not a low-cal dessert!
If you don't want to take the time to make the caramel sauce, you can buy the type you like.

SALTED CARAMEL-COCONUT-PECAN CHEESECAKE

Toppings Ingredients:
*1 cup flaked coconut
*1 cup pecans
*1 tablespoon butter, melted
*hershey's syrup

Caramel Sauce Ingredients:
*1 cup granulated sugar
*6 tablespoons butter, cut into pieces
*1/2 cup heavy cream
*1 teaspoon sea salt

Crust Ingredients:
*15 graham crackers, crushed (can use chocolate grahams too)
*1/2 teaspoon ground cinnamon
*2 tablespoon butter, melted

Cheesecake Ingredients:

*4 (8 ounce) packages cream cheese, room temperature 

*1 1/2 cups granulated sugar

*3/4 cup whole milk, room temperature

*4 large eggs, room temperature

*1 cup sour cream, room temperature

*1 tablespoon pure vanilla extract

*1/4 cup all-purpose flour

Toasted Coconut Directions:

~Preheat oven to 350 degrees.

~Spread coconut onto a baking sheet.

~Bake in preheated oven for 5-10 minutes or until toasted.  Turning once.

~Remove from oven and set aside.

Toasted Pecan Directions:

~In a small bowl mix pecans and butter until pecans are coated.

~Line cookie sheet with parchment paper.

~Spread onto a cookie sheet.

~Bake in preheated oven for 5-7 minutes until aromatic (careful not to burn).

~Remove from oven and set aside.

Caramel Sauce Directions:

~In a medium saucepan, heat sugar over medium heat, stirring continuously.

~Sugar will start to turn tan or light brown and then melt, stir continuously.

~Add butter, stir until butter is melted, 1-3 minutes.

~Stir as you slowly add heavy cream.

~Allow mixture to boil (no stirring) for 1 minute.

~Remove from heat.

~Immediately stir in salt. 

~Set aside and allow to cool.  

~Store in a glass jar (I use a canning jar) until really to use.

~Store in refrigerator once it's cooled.

Crust Directions:

~Spray a 9 inch springform pan with cooking spray.

~In a small bowl, mix graham cracker crumbs, cinnamon and butter together.

~Press into bottom of prepared pan.

~Set aside.

Cheesecake Directions:

~Preheat oven to 350 degrees.

~In a large mixing bowl, mix softened cream cheese and sugar together until smooth.

~Mix in milk until mostly mixed.

~Mix in one egg at a time, gently mixing between each addition (do not overheat).

~Mix in the sour cream, vanilla and flour until smooth.

~Pour over graham cracker crust.

~Place springform pan into a large baking pan.

~Pour water into baking pan (not springform pan) about 1 inch deep.

~Bake for 1 hour.

~Turn oven off, but do not open door or remove cheesecake.

~Allow to cool in oven for 6 hours.

~Chill in refrigerator until ready to use.

~Before serving, sprinkle cheesecake with toasted coconut and toasted pecans.

~Heat up caramel sauce if needed, just enough to make it pourable.

~Pour desired amount of caramel over top of cheesecake.

~Drizzle with hershey's chocolate (optional).

Taco Soup

I make soup at least once a week during the chilly seasons here in Michigan.  Most soups are so easy to make.   I like to throw this one in a slow cooker, but in can be simmered on top of the stove too.

TACO SOUP
(serves 8)

Ingredients:
*1 pound ground beef
*1 large yellow onion, chopped
*1 teaspoon salt
*1 teaspoon ground black pepper
*3 garlic cloves, minced
*1 (16 ounce) can chili beans with liquid
*1 (15 ounce) can kidney beans, rinsed and drained
*1 (15 ounce) can whole kernel corn, drained
*1 (8 ounce) can tomato sauce
*1 quart stewed tomatoes (I make my own)
*1(1.25 ounce) package taco seasoning (I use mild, but if you like it spicy use spicy)
*1/2 teaspoon ground cumin
*1 (15 ounce) can beef stock or broth
*Tortilla Strips, Corn chips or nacho chips broken up  (enough to sprinkle over top of soup once it's served) (omit for gluten free)
*Sharp cheddar cheese (enough to sprinkle of top once it's served)
*Sour Cream (optional, a dollop over everything once the soup is served)

Directions:
~In a large skillet, cook onions,  ground beef, salt & pepper until ground beef is almost completely browned.
~Add in garlic and cook until ground beef is browned.
~Drain grease.
~Pour ground beef into slow cooker.
~Add in chili beans, kidney beans, corn, tomato sauce, stewed tomatoes,  taco seasoning, cumin, and beef stock/broth.
~Mix until well blended.
~Cover and cook on low for 8 hours.
~Ladle soup into 8 bowls.  Top with  corn chips/nacho chips, cheddar cheese and sour cream.

Instant Pot Directions:
~Set instant pot to saute mode.
~Once it's hot, drizzle about 1 tablespoon olive oil in the bottom of the pot.
~Cook onions, beef, salt and pepper until ground beef is almost completely browned.
~Add garlic, taco seasoning, and cumin.
~Stir for about 1 minute.
~Add stewed tomatoes and break apart to your liking.
~Add in chili beans, kidney beans, corn, tomato sauce and beef stock.
~Mix until well blended.
~Take off of sauté mode.
~Put on Pressure Cook mode and pressure cook for 20 minutes.
~Do a Natural release for 10-15 minutes and then do a quick release.