Tuesday, May 18, 2010

Alton's Brown Chicken Fried Steak...who else?

I must be in the mood for cooking this week. Perhaps because I need to enjoy dinners while Robert is still on days. It's a whole other matter when he returns to afternoons. So tonight's offering is one of Robert's favorites, one he often gets when we go out to eat at places similar to Cracker Barrel (and if you are wondering, I was able to get Robert the first of the four Shrek glasses offered by McDonalds....y'all know how he loves Shrek....so this was a surprise. Plus it is filled with CHOCOLATE MILK, another of his favorites).

Chicken Fried Steak


  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 3 whole eggs, beaten
  • 1/4 cup vegetable oil
  • 2 cups chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon fresh thyme leaves


Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Monday, May 17, 2010

parmesan crusted chicken

Had a lovely meal tonight and Robert raved about the chicken so I thought I'd post it. It's fast and easy. I LOVE The foodnetwork magazine.

1/2 cup Hellmann's Real Mayo ... or whatever you have as long as it's MAYO
1/4 cup grated parmesan cheese
4 boneless, skinnless chicken breasts
4 t. Italian seasoned dry breadcrumbs
***** Here's what I used cuz it's better....PANKO toppings with Italian seasonings added

1. Preheat oven to 425.
2. Combine the Mayo with the parmesan cheese.  place chicken on baking sheet. Top evenly with Mayo mixture, then sprinkle with breadcrumbs.
3. bake 20 minutes or until chicken is thoroughly cooked.

Thursday, May 13, 2010

vegetable fried rice with bacon


  • 1 tablespoon vegetable oil
  • 1/4 pound thick-cut bacon, cut into 1/4-inch pieces
  • 3/4 teaspoon sugar
  • 2 1/4 teaspoons soy sauce
  • 3 cloves garlic, thinly sliced
  • 1 2-inch piece ginger, peeled and minced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 head broccoli, florets and stalks cut into 1/4-inch pieces
  • 5 cups cooked long-grain white rice
  • 1/4 cup low-sodium chicken broth
  • 4 large eggs
  • 1 bunch watercress, stems removed
  • Spicy mustard or chili sauce, for serving (optional)


Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through.

Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.