Chicken Fried Steak Bites!

Okay, so like, did everyone know as a kid that chicken fried steak was actually steak and NOT chicken? I know I know it is in the name, Krystal but it tricked me every time! I would get so excited thinking we were having fried chicken to only be served this chewy fried steak. UGH.  I never really liked red meat as a kid and even now as an adult I rarely eat it. I tend to stick with fish, chicken, and 3-4 nights a week vegetarian. I am not a big red meat eater and when I am it has to be done right, and so I generally leave it up to the expert: 2nd dad. I can make chicken fried steak though, right? Yes! I made these a little differently by cutting the cube steak into pieces rather than “steaks” and making bites to dip in black pepper gravy. Baby, these were good. I am now a fan of chicken fried STEAK.

I found that chicken fried steak (CFS) is all about the gravy. Gravy is life. Gravy runs through these veins. I served these with mashed potatoes, because what else? These would be an excellent appetizer for a party.

Ingredients

2lbs Cube Steak (I cut mine into pieces) Cube steak is generally just top round that has been tenderized
2 eggs
1 1/4 Cup Flour (can substitute almond or coconut here) – reserve 3TBSP for gravy
S&P
Garlic Powder
Fresh Cracked Black Pepper
25-30 Saltine Crackers
1/4 Cup Panko
Vegetable oil for frying
1 1/2 Cups Whole Milk (coconut milk can be substituted)
1/2 Cup Beef Stock
3 TBSP Kerrygold Butter

How To

Set up your batter section while your oil is heating up for frying. As always with 99% of fried foods you COULD bake these by getting some color on them and then placing in the oven, but we are going authentic today. Beat your eggs in a bowl. In a separate bowl add the crushed saltines, garlic powder, pepper, panko, and flour. I do not add salt to this because the saltines have salt.

Cut the cube steak into strips. Place strips into eggs, then into the dry batter, and then into the fryer! Since these are strips and not full steaks they only take 4-5 minutes a piece in the oil. Place them on a paper towel once out of the oil to get rid of excess oil. Taste one to see if they have enough salt for your liking.

Now, the most important part – the gravy. Country gravy. I always make gravy with pan drippings but it isn’t possible with chicken fried steak since you know….you fry it. We will pass on using oil in our gravy. Melt your butter and make a roux with those 3TBSPs of flour we reserved. Once your roux is cooked add the milk and beef stock. I added the beef stock as a little trick for one you could split the milk/stock ratio and save some calories, and two it adds a beef flavor that the gravy would lack due to the pan drippings situation. Let your gravy thicken and right before serving add a TON of freshly cracked black pepper. Delicious!

I still prefer fried chicken…… but these were bomb! Bring these to your next event and as always if you make this recipe tag us on Instagram or Facebook!

 

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Grown Up Chili Mac

Kicking off the series Cook Like A Grown Up is a childhood favorite Chili Mac. Traditionally: the combination of boxed macaroni & cheese and chili from a can. Yum. My dad made this constantly and then our babysitter made it constantly. Chili Mac was and is still a staple in many homes. I was probably the only kid that did not leap for joy when it was placed in front of me.

I do not like beans in my chili. Hate them. The only person that would comply with my spoiled requests for no beans was my grandpa, but that was homemade chili that we ate over white rice with ranch. Yes, white rice and Hidden Valley Ranch. Oh, cheese.

So, my liking for chili mac at home was not the most enthused but I ate it, because I was hungry, and my parents made it because it was easy and cheap. I gave this dish a much needed twist with not only homemade macaroni and cheese AND chili but twists on both dishes individually. NO BEANS.

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Pepper Jack Mac n Cheese

Other than my choice of cheese this is a pretty basic mac, no fancy tricks here. I wanted it to be smooth and velvety without orange dust incorporated.

Ingredients

1 Box Elbow Macaroni
1 Block of Pepper Jack Cheese Shredded
1 Cup Whole Milk
1/2 cup flour
3 Tablespoons of Butter
3 Cups Chicken Stock
S&P

Recipe

Make a roux with your butter, flour and an oil you keep on hand. We have been over roux before, please try and keep up.
The ONLY fanciness here is that I don’t use ALL milk in my sauce, reason being I did not have enough #adultingalready. We do not drink milk sooooo I did not know how much to buy.
Once your flour is cooked add your chicken stock—-hey this is gravy! 3 recipes in 1. THEN add your milk and finally your cheese. Wait for the cheese to melt and you will have a beautiful cheese sauce to drown your pasta in. DONE.

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Chipotle Chili

I realize this is probably too much reading for most adults.

Ingredients

1lb Grass Fed Ground Beef
32oz Crushed Tomatoes
1 Can Chipotle Peppers – Chopped
2 Cloves of Garlic – Chopped
1 Yellow Onion – Chopped
2 Tablespoons of Butter
S&P
Chili Powder
Garlic Powder
Cumin
Paprika

Recipe

Sweat your onions in butter and a little oil, once translucent add garlic. Brown ground beef. We went over “browning” as well in previous posts. Add tomatoes and chipotle peppers, and spices. Simmer for 4-6 HOURS. Cry me a river.

The Chili Mac

Mix. Together. Relish in your adultness.

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