Chicken Fried Steak with Country Gravy

I love Chicken Fried Steak!

Don’t you love a good Chicken Fried Steak? I use to order it every time I ate at this restaurant in Gillette Wyoming, on my way to Deadwood South Dakota. The Restaurant was Called Humphrey’s if I remember right; had a big Camel as their Logo. If you’re ever going to head up north for Sturgis or to see our Mount Rushmore, I suggest you hit Humphrey’s on the way there. Just about everything on the menu rocks, but I definitely recommend the Chicken Fried Steak.

Cubed steak is the way to go if your going to make Chicken Fried Steak. If you don’t purchase Cube Steak already meshed out and you need to do it your self, just pick up a Bottom Round Roast, slice each piece 1/4 inch thick and use a needling device or a tenderizing sledge hammer to just beat the hell out of it. The 3 1/2 minute Chicken Fried Steak video recipe below will cover everything else, so kick back and enjoy.

Chicken Fried Steak video tutorial by PoorMansGourmet.

Chicken Fried Steak Ingredients:

1 Bottom Round Roast or Cubed Steak (Salt and Peppered)
2 eggs
1 1/2 cups Flour
1 tsp Black Pepper
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/4 cooking oil
3 tbsp of the seasoned flour
2 cups Chicken Broth or Stock (I used Bouillon)
1/2 cup Milk or Whipping Cream if you’d like it richer
1 tsp Italian Seasoning or Thyme and Oregano

Cut your meat portions and tenderize them. Salt and Pepper Both sides then dredge in the flour first, then in the egg and back in the flour again for a second time. Let each steak rest for 5 minutes before frying. Add oil then the steaks and cook 3 minutes on the first side and 2 to 3 on the second side once you’ve flipped it. Remove the steak and let it rest on a wire rack.

Using the same oil, turn your heat to High and add 3 tbsp of the seasoned dredging flour. Sometimes you need to add more oil before stirring in the flour if you’re cooking more than a few steaks. Stir in the flour and make a light tan roux, allowing the flour to absorb the flavor left in the skillet. Add all of the Chicken Broth and bring it to a boil stirring constantly. Then add the milk a little add a time until it thickens. Season with Italian seasoning or Thyme and Oregano. You shouldn’t need salt or pepper because the broth has the saltiness in it and the dredging flour already had pepper. Serve your Chicken Fried Steak with The Country gravy, and Mashed Potatoes if you’ve got them!

Tomato and Basil Bruschetta

The Best Bruschetta

Notice my Title question about Tomato and Basil Bruschetta isn’t a question; it’s a statement. It’s absolutely the truth. Only the finest Italian ingredients can pull this off, and I just so happen to have the ingredients to the best recipe on earth for you and your loved ones to personally enjoy what you already love, or what you thought was just an okay appetizer. My recipe is guaranteed to kick your opinion up a notch no matter what the case!

Ingredients to make fresh Tomato and Basil Bruschetta, on a cutting board.

Basic Essentials

First you need to understand that there are various recipes and different styles of Bruschetta; Mushroom or my Sweet Pepper Bruschetta, for example, but there is usually only one specific recipe on the menu, at your local favorite Italian Restaurant and that’s Tomato and Basil Bruschetta.

The secret to great Bruschetta, no matter which variation you choose, is fresh ingredients. The ones that make a difference anyway, and the one that makes the biggest difference is Basil. Never EVER use dried basil. Dried Oregano, Thyme, Rosemary, Marjoram and Sage are all great examples of seasonings that taste wonderful when they are dehydrated but, I’m telling you, Basil is not one of them for this recipe.

Tomato and Basil Bruschetta Ingredients:

2 Roma Tomatoes
1/4 Chopped Red Onion
1 Chopped Green Onion (Scallions)
1 Large Garlic Clove or 2 average 5 Large Chopped
Several FRESH Basil Leaves
1 tsp Italian Seasoning (Oregano, Thyme, Marjoram, Sage, Rosemary, Basil)
1/4 tsp Margarita Salt or Kosher, Sea Salt if you prefer
1/4 tsp Black Pepper
1/4 cup Olive Oil

Chop all Veggies very small, especially the onion, but don’t turn your tomatoes into soup. Combine all ingredients and serve your Tomato and Basil Bruschetta over the top of your favorite toasted Italian bread or French Baguette.

Pan Fried Asparagus – Perfect Every Time

Delicious Asparagus!

If you want a an Asparagus recipe that is simple and delicious, it doesn’t get any easier than this. It’s the very foundation for many other recipes out there but it doesn’t need to be anymore complicated. A simple blanch and sear from a light pan fry, with olive oil, salt and pepper, is all you need to achieve perfection. Asparagus cooked like this not only tastes incredible but goes great with just about any main course.

When I eat Asparagus, I don’t want to sink my teeth into a limp noodle. I want a vibrant vegetable with a light crisp that melts in my mouth like butter. Asparagus that is cooked like that doesn’t just seduce my pallet with flavor, it gives my body the nutrition it needs because it isn’t cooked until it’s dead. Always try to leave some life in your cooked vegetables. Not only will your body thank you, your taste buds will as well because the flavor will be preserved with the nutrients. Your Asparagus will be delicious and cooked perfect every time.

Asparagus Ingredients:

1 bunch Asparagus
1 qt Boiling Water (Blanching)
2 tbsp Olive Oil
Salt and Pepper to taste

Follow the instructions in the video to tutorial for this Pan Fried Asparagus recipe and I’ll show you how easy it is to make.