Country Fried Steak with Sausage Gravy

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I never post breakfast. After i get up, workout, run errands, grocery shop and head back home…I don’t want to take pictures of my breakfast because it’s usually gone in 60 seconds lol….But since i took a little more time and had more time on my hands …I decided to make this indulgent dish for a Sunday Brunch and added eggs and hash browns to go along with it. I’ve gone to MANY restaurants and ordered this but never cared to make it at home until i wanted to start experimenting with my own flavors. It’s a pretty heavy dish, it’s not for anyone whose on a diet, but your taste buds will thank you anyway! lol

INGREDIENTS

  • 2-4 cube steaks
  • 2 cups of flour
  • sausage ( cooked and crumbled)
  • 1-2 cups of milk
  • 4 tablespoons of oil
  • 2 eggs beaten
  • salt and pepper

I also used seasoning salt.

Cook your favorite breakfast sausage and set it aside. Once it’s cool, crumble it up. You will use this later by adding it to your gravy.

  1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again. ( Sorry it was hard taking pictures of this process since my hands were covered in flour lol)
  2. Heat oil in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
  3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Now add your crumbled sausage Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be peppery.

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Delish!!IMG_9935

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Cheesy Shrimp N’ Grits

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When i was first “introduced” to shrimp and grits…I was really unsure about it. My sister was a HUGE FAN of the dish but I didn’t like my first impression of it. It’s funny how our first impressions can ruin a lot of great experiences for us! Luckily, through my food and eating journey…I was reintroduced to shrimp n grits and thought that maybe there was a possibility my PERCEPTION of it was skewed by a shitty chef lol.I was right…and here’s why…

1) Shrimp n grits – not just for people who love the idea of combining shrimp and grits.

2) Shrimp n grits are cheesy, warm and comforting…and please do not associate this with your grannys breakfast edition of stale grits stuck to the bottom of a pot.It’s not the same.

3) Shrimp n grits are inexpensive, easy to make, easy to dress up and easy to dress down!

So, with that being said, thank you Tasha introducing me to my new favorite friend: Shrimp N Grits lol IMG_9972


INGREDIENTS:

  • 3 cups of instant grits
  • salt and pepper to taste
  • 2 tablespoons of butter
  • 2 cups of sharp cheddar cheese
  • 1lb of large or jumbo shrimp
  • parsley for garnish
  • 1 teaspoon of crushed red pepper
  • 1 teaspoon of Cajun seasoning
  • 3-6 strips of bacon COOKED. And save your grease because you will cook the shrimp in this!
  • 1 cup of green onions
  • 6 cups of chicken broth

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In a saucepan, combine butter, salt, pepper, chicken broth and instant grits.

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Next, add your cheddar cheese and just a splash of milk ( maybe less than half a cup- this is optional though). Stir in cheese and let the grits it on low.IMG_9966

While your grits are cooking on low, start your shrimp. Heat up your bacon grease and add shrimp and bits of parsley for color. IMG_9967

Add your Cajun seasoning, crushed red pepper and a little more parsley. IMG_9968

Once your grits and shrimp are finished, put it all together!IMG_9969

This is my husbands plate… i added extra cheese to the top of his grits then piled on shrimp, pieces of bacon, green onions and parsley! He absolutely loved it and below is my bowl!

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Baked Meatballs with a Roasted Garlic and Pepper Sauce

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The first meatball post I did was Swedish Meatballs with turkey and ground beef… I seared them in the skillet once I rolled them, then I finished cooking them in the sauce….BUT these are a little different. For these balls I thought, given the size I thought they would taste better baked… I also opted to use ground beef and ground pork.

The process for the most part is pretty easy !

Ingredients

  • 1lb of lean ground beef
  • 1lb of ground pork
  • 1/2 white onion
  • 2 eggs
  • 1 cup of bread crumbs
  • 1/2 cup of parsley
  • salt and pepper to taste
  • 2 teaspoon of red pepper flakes
  • 4-5 cloves of garlic
  • 4-5 mushrooms diced* Optional Ingredient
  • 1 jar of your favorite sauce ROASTED GARLIC AND RED PEPPER SAUCE… ( I used Newmans Own)

Prep:10 mins|Cook:40-45 mins|Total:50-55 mins| Bake on 350

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Combine onion, garlic, parsley, eggs, salt and pepper, crushed pepper flakes, bread crumbs, and meat into a bowl. Fold mixture over until ingredients are evenly combined.

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ROLL THE BALLS ABOUT 3 INCHES IN CIRCUMFERENCE OR HOWEVER BIG YOU WANT THEM. LAY THEM ON A BAKING DISH THAT HAS A DRIZZLE OF EXTRA VIRGIN OLIVE OIL ON IT JUST TO COAT THE PAN!IMG_9875 IMG_9876


Pop them in the oven uncovered for atleast 30-35 minutes depending on meatball size. While your balls are cooking, start your sauce.

Olive oil, garlic, mushrooms, and onions….sauteed until translucent.

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Now add your sauce!

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Once your meatballs have cooked, add them to the sauce!

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Cook down for another 10-15 minutes and serve with your fave pasta!

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Grilled Steak & Shrimp With A Chimichurri Sauce

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The Origins: Chimichurri or chimmichurri is a green sauce used for grilled meat, originally from the Rio de la Plata, Argentina. It is made of finely-chopped parsley, minced garlic, olive oil, oregano, and white vinegar.

This recipe deviates slightly only because there are a few things that I added to boost up the flavor and of course I like making my own renditions of traditional recipes sometimes!

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Ingredients:

  • 1 punch of parsley chopped
  • 1/2 bunch of cilantro
  • 1/2 cup of red wine vinegar
  • 5 cloves of garlic
  • 3 tablespoons of extra virgin olive oil
  • 1 teaspoon of red pepper flakes
  • 1 tablespoon of dried oregano.

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Blend the dry ingredients in a food processor. Then spoonful the mixture into a bowl and stir in olive oil and red wine vinegar. Salt to taste. You can refrigerate the sauce for up to 1 week! IMG_9763

Now here is my grill prep!

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Any grilled meat will taste great with this sauce. I plan on trying it with chicken too but I really loved the steak and shrimp combination! It cooked quickly and was very flavorful!


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By far this has moved to the top of the list as one of my favorite sauces!!

Easy Homemade Pizza

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The best part about pizza in my opinion are the ability to add as many toppings as you want! I really enjoy buying takeout pizza but as you know, you get charged for every single topping you want! The fun thing about making your own “homemade” pizza is that you can add or take away or double up on your fave ingredients.

Now, when I say “homemade” the good part about this recipe is that I use refrigerated store-bought crust! You still roll it out and shape it how you want without the time consuming process of preparing your own dough! Who has time for that?!

Let’s make this short and sweet! No measurements required!

As you can see here, fresh basil from the garden, mozerella, deli pepperoni, mushrooms, onions, olives and red & green bell pepper! But you can add pretty much whatever toppings you like!

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I used “NEWMANS OWN” Brand of tomato sauce and added garlic and basil and had it simmering on low heat for 10-20 minutes before adding it to the pizza. IMG_9708

And here we go!!! Fresh dough! This is what makes creating your own pizza easy and fun! You can follow the directions on the dough can, but I opted to roll out the crust, and pre bake it on 350 degrees for 5 minutes. THEN I added my sauce, cheese and toppings.IMG_9710 IMG_9712

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Now on a pizza pan, bake on 350 for 20 minutes or until crust is brown. Make sure you watch and it adjust the temperature accordingly if need be!

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Perfect and delicious! And it’s basically homemade with the exception of the time consuming crust! I highly recommend this recipe for pizza lovers!! IMG_9723

Cheesy Scallop Potatoes

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Hey guys! I hope you all had a wonderful 4th of July! I originally wanted to post my entire spread of BBQ and show you a few of the delicious cheese-filled things I consumed lol But perhaps towards the end of this post i’ll show a few quick pics! Until then, here is one of the few cheesy foods I had!

I have always bought boxed scallop potatoes but I was instantly angered, saddened and disappointed when I realized how much better real homemade scallops are…and how many times i’ve wasted money on buying the box lol…. the flavor is NO COMPETITION and DOES NOT DISAPPOINT!


And it was so easy to make!

Ingredients

  • 6-8 russet potatoes thinly sliced
  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 1 1/2 cup of heavy cream
  • 1 teaspoon of salt and pepper
  • 2 cups of shredded cheese
  • 1 cup of cheese to sprinkle on top
  • 1 cup of green onions

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I recommend trying SARGENTO Chef Blends 4 state cheddar!

IMG_9526 Add butter and green onions to the pan.

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Next, add your flour and heavy cream and whisk quickly until the consistency is that of the picture below.

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Now add your 2 cups of cheese.IMG_9531 IMG_9534

Next. add your potatoes in layers on the pan.In order to get the best results, layer your potatoes in two layers. The first layer have your potatoes at the bottom, then drizzle cheese. Next the second layer and finish it with the remainder of cheese sauce left in the pan.

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Next, sprinkle cheese on top! I added little bits of dried parsley on top. Bake in the oven for 350 degrees until potatoes and cheese are nicely brown.

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Nice and golden brown!

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And last but not least, here is my little BBQ SPREAD! It went perfectly all together! Some of the smoke sausages you see on the plate are also filled with cheese lol

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