Dinner For Two: Chicken Fried Steak | Dessert For Two. Welcome to the new Dinner For Two series here on Dessert For Two! I receive frequent emails asking for dinner recipes scaled down to serve two people, and after mulling it over, I have decided to do it. My current plans are to share dinner recipes once a month. So, those of you that just come here for the butter-flour-sugar party won’t be too disturbed. The dinner recipes will be my favorite Southern dinners. There will be lots of buttermilk, cream and fried stuff. Loosen that top button and get ready! I want to begin the series with my all time favorite Southern meal: Chicken fried steak with brown gravy and mashed potatoes. For two servings of chicken fried steak, I choose two cube steaks that weigh no more than 1/2 a pound total. After the steaks fry, I drain off most of the fat from the pan and make a small batch of brown gravy. Behold: bubbling brown gravy.
Since you’re making a pan of gravy, I highly suggest you make mashed potatoes on the side. Don’t forget the iced tea! Ingredients. Quick Chicken and Gravy — Our Life In The Kitchen. It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan.
Heat until it’s just barely turning brown. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste.
Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes. Cheeseburger Slider Steamed Buns. Did you know that true sliders are steamed and not grilled? That's what makes them so juicy and delicious. They are placed on a bed of sauteing onions, and the steam from the onions cooks the burgers. This made me think - why not steam the burger right inside the bun? Why not incorporate Asian style steamed buns into this process, cooking the bread AND the meat at the same time? Well ask no further! This recipe was simple, very cheap, and over the top delicious.
The first rise is a batter of a packet of yeast mixed with equal parts water and flour. The next step involves adding more water, oil, sugar, and flour. While the dough rose, I caramelized the onions. This was the moment I realized that I might be on to something good with this recipe. Tuck in the goodness. Ready to steam. While the first batch steamed, we made the rest. Rich tried to get artsy with the ketchup. Yum. Just before this picture, Rich told me I don't have enough face-stuffing shots on my website anymore. More ketchup art. Pizza Braid. A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!)
, but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano. Best Steak Marinade in Existence Recipe.
Fried Dr Pepper Ribs | Spicy Recipes. Then one day, last Wednesday to be exact, I had dinner at this fantastic restaurant while traveling on business and lo and behold on the menu were Dr. Pepper ribs. Fried Dr. Pepper ribs at that. Well since my per diem was covering the expense, I proceeded to investigate this savory culinary cousin of the 7 Up pound cake, and Rice Crispy Treats.
This recipe is my attempt to recreate the magic and damn it, I nailed it. For the ribs and rub 2 full racks pork spare or baby back ribs, silver skin removed4 tablespoons smoked paprika1 tablespoon garlic powder1/2 teaspoon cayenne1 tablespoon ground cumin1 tablespoon coriander1 tablespoon herbs de provance2 tablespoon kosher salt1 tablespoon fresh ground black pepper1 tablespoon turbinado sugar (substitute brown sugar)1 can of Dr Pepper2 cups peanut oil For the Sauce 1. 2. 3. 4. How to Make a Hamburger. Mac and Cheese. Homemade Pork Buns! « I made that! Dear Pork, We meet again. This time things got intense. As per usual I was dabbling in vegetarianism, reading books like “Animal Factory” and “Eating Animals” and having thoughts like “I just can’t keep eating meat”. Then I bought a groupon for Barnes and Noble. Dammit, I blame it on them. I was perusing the shelves, looking for just the right present to myself (I’ve imposed a cookbook moratorium on myself so this was a big day).
First I marinated you in a magical sauce with all kinds of delicousness: five spice powder, hoisin sauce, honey, soy sauce and much more. Then I laid you on a rack to go in the oven. And roasted you until you were all glossy and charred and happy looking. From there I took it a step further. While you waited patiently, I made a dough, a dough not too different from my favorite hamburger bun dough.
And then I encased you in that dough, giggling with every pleat. You made adorable dumplings. I let your dough rise until soft, and then I roasted you again. 1 TBSP sugar. Buttermilk Fried Chicken. Crepes of Wrath. Stuffed Chicken Leg. How to Make Proper Barbecue Chicken. There's a lot of misconception when it comes to "barbecue.
" The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. To them, "barbecue" is a wonderful Southern tradition of slow-cooking with indirect heat and woodsmoke to transform cuts of meat, often inexpensive ones, into succulent, unbelievably delicious results. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad.
I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. (makes 2 cups) Now, the chicken.