Chicken Fried Steak with Gravy

Ingredients:

Steak
3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick
3/4 cup milk
1 egg, beaten
2 to 3 cups flour
2 teaspoons seasoning salt
1 teaspoon freshly ground black pepper
Canola oil

Gravy
3 heaping tablespoons flour
2 cups cold milk
Kosher salt and freshly ground black pepper

Directions

For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.

Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.

Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.

Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.

After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.

Chocolate-Caramel Shortbread Bars

Ingredients:

Shortbread
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar

Caramel
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup sugar
2 tablespoons light corn syrup
1 14-oz can sweetened condensed milk

Chocolate
8 oz chocolate, finely chopped (I used bittersweet)
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
Fleur de sel for sprinkling (optional)

Directions:

Preheat oven to 325 F. Line a 9x13-inch baking pan with parchment paper.

To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared pan and press into an even layer over the bottom (it'll be a fairly thin layer). Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly (I stuck mine in the fridge overnight, but you just want to chill enough that it won't melt when you add the warm chocolate in the next step).

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the fleur de sel (if using). Let the chocolate set completely before slicing and serving. 

Cranberry Pumpkin Bread

Ingredients: 

 

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

 

Directions:

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

California Cobb Salad

Ingredients:

2 cups boneless chicken breast, marinated, cooked and diced
1/2 pound bacon, cooked, drained and crumbled
2 hard boiled eggs, peeled
1 head romaine lettuce, chopped
1 head butterhead lettuce, chopped
1/4 cup fresh dill, chopped
1 avocado, peeled, pitted and diced
2 Roma tomatoes, chopped
1/4 cup Parmesan cheese, grated
 
Directions:
 
Marinate the chicken (see above) for at least 60 minutes. Saute or grill until cooked through. Let cool and cut into chunks.

Cook the bacon until crisp. Drain on paper towels and crumble when cool.

Hard boil the eggs, cool, peel and dice. Or, separate the yolks from the whites and dice separately.

Toss the two lettuces together with the fresh dill and place evenly in the bottom of a nice serving dish. I use a two quart baking dish and it's just the right size for my salad.

Arrange the ingredients on top of the lettuce mix.

Sprinkle Parmesan cheese over the top.

Refrigerate, covered until ready to serve.

Serve with your favorite dressing.