Country Fried Steak

Cookbook Recipe #57

Country Fried Steak is probably in my top five favorite dishes. For some reason you do not see it on menus very many places around here in Illinois. Not sure why. It was everywhere on menus in Iowa where I grew up. I ordered it all the time.

I found this recipe in the Cooking Light Comfort Food Cookbook. This is a great cookbook! I am always trying to find lighter versions of my favorites. As many of you know, I love comfort food. So if I can find a less caloric version, I want to try it. I have always liked recipes from Cooking Light. Most times they do not taste like you are using lighter ingredients. So I thought this recipe would be great as well.

As much as I love this dish you would think I would have this great recipe for it that I have mastered and make all the time, right? Well that is not the case. I have tried several recipes and every time I do something to sabotage it. Usually I over cook it. This recipe seemed easy enough and yet I still overcooked it. I think I am always afraid of under cooking so I overcooked. I am sure if I followed this recipe time it would have came out fine, but I left it on a little longer than I should have. It was still good, but not the same. So if you make this recipe, follow the time exactly! The gravy was really good, although my Mom would not approve...(sssshhh, it was from a package)! The recipe called to use a mushroom gravy because it it from Cooking Light. I was okay with making the steak part light, but the gravy...no way. Hopefully if you guys make this it turns out better for you!

Country Fried Steak
Adapted from Cooking Light Comfort Food

3 tablespoons fat free milk
2 large egg whites
1/3 cup flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 sirloin cubed steaks
2 teaspoons vegetable oil

1 package country style gravy

Combine milk and egg whites in a shallow dish with a whisk.

In another shallow dish combine flour, onion powder, garlic powder, salt, and pepper.

Starting with one steak dip in egg mixture, then flour mixture. Repeat with the rest of the steaks.

Heat oil in a large skillet over medium high heat. Cook steaks 3 minutes on each side or until browned.

Remove steaks from pan and keep warm.

Make gravy according to package directions.

Serve over steaks.

California Burritos

French fries in a burrito, say what?!?! They are a must in a California Burrito! Today is Phil's birthday so I wanted to make his favorite food: Cali burritos. California burritos are only in San Diego. We lived there for 3 years and could not get enough of these. Every hole in the wall taco shop had these but Phil's favorite came from a place called Sombrero's.

Any time people came out to visit us we told them they had to get a California burrito. Most people did not understand the concept of the french fries inside, but once they tried it they absolutely loved it. One of our friends Cristy even asks for french fries in her burrito back home, here in Illinois. I have asked for it before as well, I always get a strange look though.



Here is a picture of the ever so famous burrito. How amazing does it look!?!

 Here is a picture of our Cali Burrito. Doesn't look quite as good, but let me tell you it was pretty close in flavor! I used Guy Fieri Carne Asada from Target.  You could always go to a Mexican grocer to get it too, they have it in their meat case. I really like the flavor of Guy's though, so this time I went with his. I bet if you try a burrito with fries, you will never want one without!

California Burritos

Carne Asada
Shredded Cheddar Cheese
Sour Cream
French Fries, cooked
Pico de Gallo
Flour Tortillas

Grill up carne asada on medium high heat for about 2-3 minutes per side.

Assemble burritos and enjoy!

This recipe is linked on:  Mix it Up Mondays, Melt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays, Tempt My Tummy Tuesday, Tasty Tuesday Party, Talent Show Tuesdays, Show me What You Got Tuesdays, Share it Link Party, Tuesday Time Out,  Wednesday Extravaganza,  Cast Party Wednesday, Whimsy Wednesday

Beef Wellington

Happy Valentines Day! So many holidays this week, I like that, excuses to make fun stuff. I got this recipe for beef wellington from the Taste of Home. As I have said before, my mother-in-law and I go to the Taste of Home Cooking Show every year, and this is one of the recipes they made a couple of years ago. Beef wellington always seemed like such a challenging dish to make, but at the cooking show they made it seem super easy. And there is no scary pate on it either. The filet came out a little more done that I would have liked, but it was still really tender so the flavor was still great. Next time I will cook it a little less and use a thermometer to check the temperature partway through. I have always had a hard time cooking steak. I think medium is tough to get. I either go way under or over. But combined with the puff pastry and mushroom gravy...it is hard not to be good. It was a great Valentine's dinner.

Beef Wellington
Adapted from the Taste of Home

2 beef tenderloin steaks
4 tablespoons of butter, divided
1 sheet of frozen puff pastry, thawed
1 egg, lightly beaten
8 oz sliced mushrooms
2 tablespoons flour
1 10oz can beef consomme
3 tablespoons port wine

In a medium skillet brown steaks in 2 tablespoons of butter for 2 minutes per side.

On a lightly floured surface roll puff pastry into a 14 x 9 inch rectangle. Cut into two 7 inch squares.

Place steak in center of each square. Brush edges of pastry with water. Bring all corners together in the middle of each steak and pinch shut.

Place in a greased 9 x 13 inch baking dish. Brush puff pastry with egg.

Bake for 25 minutes or until desired doneness.

Meanwhile, in the same skillet, saute the mushrooms in remaining 2 tablespoons of butter for 5 minutes.

Combine flour and beef consomme in a small bowl until smooth. Stir into mushroom mixture. Bring to a boil. Cook and stir for 2 minutes. Stir in wine and cook another 2 minutes. Pour mushroom gravy over steak.

Santa Maria Style Tri Tip

My inlaws and I went in together and got Phil a smoker for christmas this year. We got him a 30 inch Masterbuilt smoker. I actually got up on Black Friday to go get it because it was a flash deal from 6am until 11am and it saved me $150 dollars. Apparently other wives were doing the same thing because there were several of them there when I was there staring at the ad trying to figure out if it was the same one that was in the ad. I ended up snagging one and Phil was super excited about it. He has gotten really into grilling this year so I thought a smoker would be something new and fun for him to try.

We had some of our friends over tonight, Ryan and Sarah and their son Collin, so Phil figured it would be good night to test out his smoker. He found this recipe for Santa Maria Style Tri Tip. He had a hard time finding the tri tip today and had to go to 3 different butchers before snagging one. It is probably a good idea to call ahead to see if they carry it before going because it is not a common cut of meat that butchers have apparently. The tri tip came out awesome! You could taste the smokieness of the wood chips. It was very tender. He smoked it in the garage with the door open and needless to say the house still smells amazing. We are now even more excited about the smoker, by how good the tri tip came out. Can't wait to try more recipes!

Santa Maria Style Tri Tip
Adapted from Simply Recipes

1 (3-4 pound) tri tip roast
1 tablespoon kosher salt
1 tablspoon pepper
1/2 tablespoon savory
1 tablespoon rosemary
1 tablespoon onion salt
1 tablespoon garlic salt
1 teaspoon cayanne
Mesquite wood chips

Mix all ingredients and rub on tri tip. Let sit at room temperature for one hour.

Preheat smoker to 225-250 degrees.

Smoke tri tip until desired temperature..at least 145 degrees for medium.

Preheat grill to medium high heat.

Sear tri tip for 4 minutes a side.

Let rest for 15 minutes before slicing.


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This Recipe is linked on: Foodie Friday, Kitchen Fun with my 3 Sons ,Full Plate Thursday

Salisbury Steak

How many of you loved going to the store with your mom or dad growing up and picking out Kid's Cuisine? I sure did! I loved the wheels and cheese Kid's Cuisine. I used to think it was so cool to have  TV dinner.  I know one TV dinner I never would have wanted to eat as a kid would be salisbury steak. I really like it now, but that was the worst getting the salisbury steak for lunch at school even.
I got the TV trays that you see in the photo in spirit of TV dinners. I think they are super fun, although I think Phil thought I was silly using them.

I got this recipe from the Pioneer Women. I changed it up a little bit as the recipe called for putting onions on top of the steak, where I decided to do mushrooms. We really liked this recipe a lot. The gravy gives so much flavor to the meat. It is a good switch up to a burger or steak dinner.

Salisbury Steak
Adapted from the Pioneer Women

Meat Mixture:
1 pound ground round
1/3 cup bread crumbs
2 teaspoons ground mustard
1 cube beef bouillon
4 dashes Worcestershire sauce
1 tablespoon ketchup
Salt
Pepper

Gravy:
1 carton sliced mushrooms
2 cups beef broth
1 teaspoon garlic salt
1 teaspoon kitchen bouquet
1 teaspoon corn starch
Salt
Pepper

Combine all the ingredients for the meat mixture and mix until well combined. For into 4 to 6 oval shaped patties.

Fry patties in a skillet over medium high heat on no longer pink about 15-20 minutes.

Meanwhile in a separate skillet, brown mushrooms.

Once mushrooms are browned, reserving a small bit of 1/4 cup of beef stock on the side, add rest beef stock, salt, pepper, kitchen bouquet and garlic salt. With reserved beef stock, mix in corn starch. Mix well until not lumpy and then add to gravy. Bring gravy to a boil to thicken.

Pour gravy over steaks and serve.

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This recipe is linked on:  Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday Party, Talent Show Tuesdays

Beef and Mushroom Stir Fry

I got this recipe from my friend Nicole. She made this over the weekend and said how much her and her husband loved it. I was looking for recipes that would be easy to make this week and wouldn't make way too much for one person. When she told me about this one I put the ingredients on my grocery list for this week.

I get a little apprehensive about recipes that call for thinly sliced beef. I have a habit of over cooking steak that is that thin and it ends up tasting like shoe leather. So I usually just avoid making stir fried beef altogether. But I am determined to make a good beef stir fry. When I made this the steak came out perfect and juicy, yea for me! The original recipe called for swiss chard. I decided to switch that out for baby bok choy instead and I thought it came out really well. The only thing I would change if I make this recipe again would be to cut out the lemon juice. I think there is enough acid with the balsamic vinegar that it does not need lemon juice as well. I think I will definitely try more recipes for beef stir fry.

Beef and Mushroom Stir-Fry
Adapted from Food Network Magazine

1 pound boneless, sirloin steak, sliced 1/4 inch thick
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 2 teaspoons balsamic vinegar
3 teaspoons soy sauce
2 teaspoons packed light brown sugar
3 tablespoons extra-virgin olive oil
1/3 cup water
1 1/2 teaspoons minced garlic
1 package sliced mushrooms
2 baby bok choy, sliced
Salt
Pepper
2 tablespoons lemon juice
Brown rice

Cook rice according to package directions.

In a small bowl mix 1 tablespoon cornstarch, 1 tablespoon vinegar and 2 teaspoons soy sauce. Once mixed add sliced beef and stir to coat.

In another small bowl whisk together brown sugar, 2 teaspoons cornstarch, 2 teaspoons vinegar, 1 teaspoon soy sauce and 1/3 cup water. Set aside.

Heat 1 tablespoon olive oil in a large skillet. Add the beef and cook 2-3 minutes until done. Transfer to a bowl and wipe out the skillet.

Heat remaining olive oil in skillet. Add the garlic, mushrooms and bok choy. Cook for 5-6 minutes or until vegetables are tender. Add the brown sugar mixture and beef, stir until thickened. Season with salt, pepper and lemon juice.

Serve over rice.

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This recipe is linked on: Show Me What You Got Tuesdays, Slightly Indulgent Tuesdays, Tasteful Tuesdays, Totally Tasty Tuesdays, Trick or Treat Tuesdays, Tempt My Tummy Tuesday, Mom's Test Kitchen Monday's