Chicken Fried Steak and Eggs

Here is my recipe as promised. I love a comfort food once in awhile like anyone else. But don't be scared to make this and think it's an unhealthy dish "fake news". I also buy a package of chicken tenderloins to keep in the fridge for the boys to heat up after school, since the breading is the same and it is a labor of love.

Ingredients:

1. 4 cubed steaks and chicken tenderloins
2. 2 cups buttermilk
3. 2 cups seasoned flour
4. 5 eggs and 3/4 cups milk
5. 2 cups crushed Club crackers
6. 2 cups wheat panko
7. 3 Tablespoons Red Robin Seasoning

 

This dredging station and coating mixture came from many variations over the years and this is the one that has passed the test of time for me.

Directions:

• Coat cubed steaks and chicken tenderloins in buttermilk (separate pans...duh}
• Cover both sides in the flour seasoned with salt and pepper. shake off excess flour.
• Dip both sides into the egg wash of 5 eggs and 3/4 cups milk whisked.
• Cover each side in the 50/50 Panko Club cracker and Red Robin Seasoning mixture. Let sit for 10 minutes on a platter.

When pan frying I always use an electric skillet. Getting the temperature maintained at 350 degrees is crucial to keep the oil from going into the meat. I use canola oil. Once the temp is to 350 put 2 steaks in and cook 4 minutes each side until no red is running out.

Put onto a platter lined with paper towels to soak oil and immediately season once again with seasoning salt or my secret ingredient Red Robin Restaurant seasoning.

Gravy: You can use the downhome milk pepper gravy recipe, but due to my low calorie lean diet I used a packet of 2 cup country gravy mix using 1 cup water and 1 cup milk.

 

Roasted Chicken Thighs in a Rosemary White Sauce with Parmesan Garlic Broccoli

Roasted Chicken Thighs in a Rosemary White Sauce w/ Parmesan Garlic Broccoli

This is my wife's very favorite dinner I make! She made me promise to share this with you all, so here it is!

Ingredients:

• 2 pounds of boneless skinless chicken thighs
• broccoli cut into florets
• 4 sprigs of fresh rosemary (dried rosemary can work but not how I do it)
• 3 cups chicken stock
• 1 cup whole milk
• 1/4 cup white cooking wine
• 4 Tablespoons olive oil
• 3 cloves of garlic mashed

Directions:

1. In a large mixing bowl put the thighs and 2 Tablespoons of olive oil, rosemary leaves from 2 sprigs torn by hand, salt, pepper, seasoning salt. stir until coated set in refrigerator for 1-2 hours.
2. Place thighs on a cookie sheet covered with aluminum foil and sprayed with cooking spray. Cook for 45 minutes to 1 hour until thighs are fork tender and clear liquid is seen.
3. In a large pan on medium high heat pour chicken stock, cooking wine, the other 2 sprigs of rosemary leaves and roasted thighs. Cover and bring to a boil for 3 minutes. Uncover and add the whole milk, mix in a cornstarch slurry according to directions on box, bring back to a boil until desired thickness is achieved (I love it best more on the runny side rather than a gravy thickness).
4.  Season with salt, pepper to taste.

Broccoli:

1. Cut broccoli into florets and steam covered for 10-15 minutes until fork tender.
2. Drain pan and broccoli in a colander.
3. Heat a pan on medium high heat. Add 2 tablespoons olive oil, a small pat of butter,1/4 cup of chicken stock (helps to keep moist)  2 cloves minced garlic, 3 Tablespoons Parmesan cheese, 1 teaspoon brown sugar, red pepper flakes (to taste or optional), salt and pepper to taste. Sautee for 2 minutes.

Pad Thai Shrimp on Zoodles

Pad Thai Shrimp on Zoodles

I selected shrimp for this dish, however you can replace it with any protein you choose. That's why I cook the protein first so the rest of the ingredients don't come in contact with raw meat. Hope you all enjoy, I know we did!

Ingredients: Pad Thai Shrimp on Zoodles

• 3 medium zucchini
• 2 Tablespoons Olive oil
• 1pound peeled and de-veined jumbo shrimp
• 3 cloves garlic minced or crushed
• 1 red bell pepper julienned
• 5 green onions long slices of the green end
• 1 large egg
• 1 cups bean sprouts
• 1/2 cup crushed roasted peanuts
• chopped cilantro for garnish
• lime wedges

Ingredients for the sauce:

• 4 Tablespoons rice vinegar
• 4 Tablespoons fish sauce
• 6 Tablespoons ketchup
• 2 teaspoons packed brown sugar
• 1 teaspoon cayenne pepper powder
• 2 teaspoons chili garlic sauce
• 1 teaspoon soy sauce

Directions:

1. In a mixing bowl stir all sauce ingredients together and set aside.
2. Cut the zucchini into noodles using a spiralizer tool.
3. Heat a large pan on medium heat. Add 1 Tablespoon olive oil and garlic. Cook the garlic about 30 seconds, add shrimp and cook until shrimp is cooked through, about 3-4 minutes.
4. Add the bell peppers and green onions and cook for 2-3 minutes until tender. Add the egg and stir with the veggies until egg is cooked.
5. Add the zucchini noodles, bean sprouts, and sauce mixture to the pan. Stir and cook for about 2 minutes or until zoodles are soft but not soggy. It doesn't take very long and you need to keep taking samples to taste during this phase.
6. Serve immediately on a plate garnished with cilantro, lime wedges, and topped with crushed roasted peanuts ( I used the bottom of  coffee mug on a small plate to crush).