Recipe - Chicken Fried Steak

My favorite meal is Chicken Fried steak. I just can't get enough of it. Hope that you like this as well as I do.

Chicken Fried Steak

Cubed Steak (Several good sized pieces)
Milk
Flour
Eggs (3)
Lawry's Season Salt
Garlic Powder
Cooking oil

Mix the eggs with about 1/4 cup of milk in a bowl. Put about a cup of flour in another bowl.

Dredge a steak in the flour, then in the milk/egg mixture. Season both sides with season salt and garlic powder then dredge in the flour again.

Do this to all of your steaks, place them in a single layer on a platter and into the refrigerator for about an hour.

When the hour is up, pour cooking oil into a skillet so there is about 1/4" oil in the skillet. On med-high, heat the skillet and place the steaks in the grease once it's hot.

Don't crowd the steaks. Give them room.

Cook them for about 5 minutes each side or until golden brown. Place on paper towels to soak the grease.

Gravy

Dispose of most of the oil in the skillet. Add flour to the hot oil to make a paste. Slowly add milk and keep stirring to eliminate the lumps. Once it starts to boil, reduce to a simmer. Add milk until desired thickness is obtained.

Recipe - SOS

This is a very simple meal that consists of hamburger meat in gravy and spooned over french fries. It's one of my favorites. I love this stuff. SOS normally is served on toast, but I prefer it served over french fries. Some people substitute the hamburger meat for ground sausage.

SOS

1 Lb Hamburger meat (or ground sausage)
Flour
Salt
Pepper
Milk

Brown the hamburger meat (or sausage), drain the skillet and save it.

Set the meat in another dish to the side and pour the grease back into the skillet over high heat.

Once the grease is hot and starting to bubble, add some flour and stir the flour into the grease. This is something that you will have to guess at because it will vary on how much grease is in the skillet. It should be the consistency of paste. You can adjust the consistency by adding more flour or cooking oil.

Once this is starting to brown a little, slowly add some milk. You need to keep stirring or it will burn. Once that milk evaporates, add some more and keep stirring to break down the lumps. You stop stirring and the end result will be lumpy.

Once the milk comes to a boil, reduce the heat to a simmer. Once the lumps are gone you can take a break from stirring. But you do need to stir occasionally. at this point salt and pepper to taste.

Continue simmering until the gravy is at the desired thickness. You can also adjust the thickness by adding milk or flour.

Remember the meat that you had set aside? Nows the time to add it to the gravy and mix it together.

Spoon over french fries or toast.

Recipe - Mango Salsa

This goes good with fish.

Mango Salsa


1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste


Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Recipe - Fire Roasted Salsa

I found this recipe several years ago on the internet. It's really good, but if your not careful you can easily over do it with the jalapenos. See my note at the end of the recipe.

Fire Roasted Salsa


6 Medium tomatoes
10 Fresh jalapeños
1/2 Onion
3 or 4 Cloves garlic
1/4 Bunch fresh cilantro
1 Lime
2 Tsp salt
1 1/2 Tsp mesquite flavored Liquid Smoke
Olive oil



Preheat a large cast iron skillet over med-high heat

Rub olive oil over all over the tomatoes. Put the tomatoes in the skillet while turning every now and again. After about 5 minutes, add the jalapenos. Continue to turn the tomatoes and jalapenos. When most of the surface of the pepper has charred remove them. The tomatoes will turn partially black. When the skin is cracked and peel remove them. Put the peppers and tomatoes aside on a plate.

You can light a grill and place the tomatoes and jalapenos on the grate instead of using the skillet if you prefer.

When the tomatoes and peppers are cooled, remove most of the skin from the tomatoes and place them in a blender along with the peppers*.

Add the remaining ingredients to the blender and puree for 5-10 seconds or until it is a smooth texture.

Place the salsa into a covered dish and chill at least several hours or overnight so the flavors fully develop.


* I would recommend placing 2 or 3 peppers at a time in the mixture so you don't over do the heat. It can be done pretty easy, trust me! :)

Recipe - Cheddar Biscuits

These are very similar to the biscuits served at Red Lobster, are easy to make and they are yummy!

Cheddar Biscuits


2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder

Preheat oven to 450 degrees F.

Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls
onto an ungreased cooking sheet. Bake for 8 to 10 minutes until golden
brown. Mix butter and garlic powder. Brush mixture over warm biscuits before
removing from cookie sheet.