Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
I picked up some cube steaks when I was at the store the other day. Cube steak, also known as minute or cubed steak is an inexpensive cut of beef that has been put through a mechanical tenderizer. It like of looks like it has little dimples all over it.
It is usually made from tougher cuts of beef, is thinly cut and is well suited to quick cooking/flash frying. You can make minute steak yourself by pounding thin cuts of rump or round steak with the side of a meat pounder that has spikes, rather than the flat side.
You can't go wrong really because it is cheaper than other cuts and always comes out tender when cooked. It is really well suited for dishes like chicken fried steak or even Swiss steak.
We always loved it when Swiss steak was on the menu when I was growing up. We didn't have it really often because it was a bit labor intensive for my mother who worked full time.
She would take a large round steak and cut it into smaller portions. Each portion would get pounded and floured until it was thin and nicely coated with flour, the steak having absorbed some. This also helped to thicken the tomato gravy that it was simmered in after browning. So tasty!
Chicken fried steak is tenderized steak, floured and browned until golden brown. Crisp coated on the outside, tender and juicy inside. it is usually served with a cream gravy and plenty of fluffy mashed potatoes.
For todays sandwich, I have skipped the cream gravy. Instead I have added a lovely creamy peppery garlic aioli mayonnaise dressing. I have adapted the steak recipe itself from a delicious one found on The Pioneer Woman. It has been downsized to feed just two people.
WHAT YOU NEED TO MAKE A CHICKEN FRIED STEAK SANDWICH
I had looked at a Chicken Fried Steak Sandwich recipe here. I thought to myself, looks good, but way too faffy for my liking. I am quite a bit lazier than that and I didn't think much of it was required. Simple ingredients done well, that's all you need. There is nothing complicated here. If you are a fan of simple, you will love this.
For the Garlic Pepper Mayo:
- 4 TBS good quality mayonnaise
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp fresh ground black pepper
- pinch salt
- 1/2 tsp lemon juice
- splash of hot sauce
For the chicken fried steak:
- 2 slices of beef cube steak ( steak which has been tenderized by machine)
- salt and black pepper to taste (for the steaks)
- 1 large free range egg, lightly beaten
- 1/4 cup (60ml) whole milk
- 1/2 cup (70g) plain all purpose flour
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1/4 tsp sweet paprika
- pinch cayenne pepper
- 1/4 cup (60ml) vegetable oil
- 2 tsp butter
You will also need:
- 2 good quality burger buns, split, buttered and toasted
- lettuce leaves
- sliced fresh tomatoes
There is not a lot I can tell you about the ingredients. They are pretty straight forward. I got my minute/cube steak at Sobey's which is a grocery chain here in the Maritimes. Its in the chilled meat section.
It looks like this. If you can't find it you can make your own. Just cut steak into serving sized pieces and pound it thin with the spiky side of a meat pounder. In a pinch you can also use the dull size of a heavy knife.
I have done both in the past and both ways work very well!
HOW TO MAKE A CHICKEN FRIED STEAK SANDWICH
This really is a very easy make. They make a great midweek supper, especially in the summer months when you don't really want to be heating up the kitchen!
First make the mayonnaise dressing. Whisk all of the ingredients together in a small bowl until well combined. Set aside and keep covered until you need them.
Set up a mise-en-place for the steaks. You will need two shallow bowls, plus a clean plate.
In the first bowl place the flour, seasoning salt, black pepper, paprika and cayenne. Mix all together well.
In the second bowl beat together the egg and the milk to combine. Line the clean plate with a sheet of paper towel.
Season the two steaks all over with some salt and ground black pepper to taste. Working with one at a time, dip it into the flour mixture, turning it to coat it generously on both sides. Dip in the egg to coat and then back in the flour mixture, coating it well. Place onto the clean plate. Repeat with the other steak.
Heat the oil in a skillet over medium heat. Add the butter. Once the butter begins to foam, give the pan a swirl to mix the two and then add the steaks. Cook until the edges of the steaks start to turn golden brown and crisp, two to three minutes.
Flip the steaks over and brown on the other side, another two to three minutes. Place onto the paper towel line plate and keep warm while you toast the buns.
Place the bottoms of the toasted buns on two heated plates. Spread each with half of the mayonnaise mixture. Top with a steak, some lettuce and a slice of tomato. Place the bun tops over all. Serve immediately with some potato chips, French fries, or salad. Delicious!
Hah! I just realized that I used my Pioneer Woman Plate to serve my sandwich on. Entirely co-incidental and not planned! The plate was a gift from my friend Elaine and is a favorite of mine for use in photographing my recipes!
This was a really delicious meal! I chose to serve it with a few cheeky potato chips on the side. The meat was tender, well flavored and delicious. That garlic pepper mayo went perfectly with it.
Of course there is only one of me and I cooked two small steaks, so I will probably reheat the second one up tomorrow and make a cream gravy a la pioneer woman to serve with it and some fluffy mash. I can't wait! Cook once, eat twice. You can't get much better than that!
If you are a fan of the hot sandwich in the summer months, might I suggest the following:
AIR FRYER REUBEN SANDWICH - These tasty sandwiches are a great excuse to fire up the air fryer! Nice, buttery and crisp on the outsides, and filled with your favorite Reuben sandwich fixings, smoked/corned beef, sauerkraut, cheese and a tangy homemade Russian dressing. Done in the air fryer so you can keep the kitchen nice and cool!
HOT ITALIAN HOAGIES - These hot sandwiches are so easy to put together and everyone loves them. You can make a whole roasting tray full of them for your family and guests. Layers of Italian deli meats, some spicy pickle, and tasty cheese, all layered up in soft toasty buns, buttered with a nice garlicky butter prior to heating. Altogether very delicious!
Chicken Fried Steak Sandwich
Yield: 2
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
A delicious sandwich with a peppery garlic aioli mayo dressing, crunchy delicious chicken fried steak on a toasted bun with lettuce and tomato. Deliciously sized just for two. Uncomplicated deliciousness.
Ingredients
For the Garlic Pepper Mayo:
- 4 TBS good quality mayonnaise
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp fresh ground black pepper
- pinch salt
- 1/2 tsp lemon juice
- splash of hot sauce
For the chicken fried steak:
- 2 slices of beef cube steak ( steak which has been tenderized by machine)
- salt and black pepper to taste (for the steaks)
- 1 large free range egg, lightly beaten
- 1/4 cup (60ml) whole milk
- 1/2 cup (70g) plain all purpose flour
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1/4 tsp sweet paprika
- pinch cayenne pepper
- 1/4 cup (60ml) vegetable oil
- 2 tsp butter
You will also need:
- 2 good quality burger buns, split, buttered and toasted
- lettuce leaves
- sliced fresh tomatoes
Instructions
- First make the mayonnaise dressing. Whisk all of the ingredients together in a small bowl until well combined. Set aside and keep covered until you need them.
- Set up a mise en place for the steaks. You will need two shallow bowls, plus a clean plate.
- In the first bowl place the flour, seasoning salt, black pepper, paprika and cayenne. Mix all together well.
- In the second bowl beat together the egg and the milk to combine. Line the clean plate with a sheet of paper towel.
- Season the two steaks all over with some salt and ground black pepper to taste. Working with one at a time, dip it into the flour mixture, turning it to coat it generously on both sides. Dip in the egg to coat and then back in the flour mixture, coating it well. Place onto the clean plate. Repeat with the other steak.
- Heat the oil in a skillet over medium heat. Add the butter. Once the butter begins to foam, give the pan a swirl to mix the two and then add the steaks. Cook until the edges of the steaks start to turn golden brown and crisp, two to three minutes.
- Flip the steaks over and brown on the other side, another two to three minutes. Place onto the paper towel line plate and keep warm while you toast the bun.
- Place the bottoms of the toasted buns on two heated plates. Spread each with half of the mayonnaise mixture. Top with a steak, some lettuce and a slice of tomato. Place the bun tops over all.
- Serve immediately with some potato chips, French fries, or salad. Delicious!
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Can you remember the first time you ever had a Big Mac Burger? I was an adult. I didn't grow up with a McDonald's around me. I had moved out to Winnipeg, gotten married and was pregnant for my oldest daughter.
I was not a person who really liked hamburgers to be honest. I had never had one at any fast food place. The only hamburgers I had ever eaten were the ones my mother made us and they were not very tasty or appealing. And I am being kind in putting it that way! 😣
Big Mac's are still not something I eat very often. In fact I don't think I have had one since I moved back to Canada 2 1/2 years ago now. I had seen these Big Mac Tacos on Pinterest however and I was keen to try them out. The recipe I have adapted today comes from a page entitled Cravings Journal.
They looked really delicious and quite simple to make. I am all for delicious and simple! I decided to try them out for myself.
The original recipe was for two servings. I am only one so I cut it back to make only one serving (two tacos). To be honest that was more than ample. I could not eat both.
I also took the liberty of using ground turkey instead of ground beef. I am still not overly fond of ground beef much of the time, but I do really like ground turkey!
I also thought two slices of cheese per taco was a bit over the top, so I used only 1 1/2 slices and to be honest I thought that was a bit much for my taste. I think 1 slice per taco would have been plenty.
I also adapted the Big Mac sauce from the original recipe to something I thought I would like more. It sounded like it would be a bit runny to me. I wanted my sauce to be a bit thicker.
So now you know all the changes I made, lets get down to the recipe!
WHAT YOU NEED TO MAKE BIG MAC TACOS (SMALL BURGER TACOS)
Its actually not a lot of ingredients. The sauce has more ingredients than any other part of the burger!
For the Big Mac Sauce:
- 1 1/2 TBS Mayonnaise
- 1 1/2 TBS tomato ketchup
- 1/4 tsp hot sauce (use your favorite one)
- 1/2 tsp American mustard
- 1 TBS sweet pickle relish
For the tacos:
- 3 1/2 ounces (100g) ground beef or ground turkey
- salt and black pepper to taste
- 2 (6-inch) flour tortillas
- vegetable oil to cook
- 3 slices processed cheese (I like Kraft Extra Cheddar)
To serve:
- Shredded lettuce
- chopped dill pickles
- Chopped onion
I added sweet pickle relish to the sauce. Any Big Mac I have ever had distinctly had sweet pickle relish in the special sauce. Two all beef patties, special sauce, lettuce, cheese, pickles and onions on a sesame seed bun.
Dang that is what was missing. The onions! Add some chopped raw onion for that true Big Mac experience!
Confession time here. I didn't have six inch flour tortillas. I had six inch corn tortillas and regular sized flour tortillas. I tried using the corn tortillas first. One word. DON'T!!!
They are far too flimsy. Use flour tortillas.
I cut my larger ones down to size. They worked perfectly. I used the six inch corn tortillas as a "pattern." You need a sturdier tortilla.
HOW TO MAKE BIG MAC TACOS (SMALL BURGER TACOS)
These go together and cook really quickly. It is important to have everything ready to go before you start. Although quantities are given for one serving (two tacos) you can very easily double or triple up to make more. Keep any extras warm on a cooling rack in a warm oven while you cook them all so that they stay crisp and don't go soggy!
Have ready a large (heavy based) skillet (with a lid) and large heat proof plate. You will also need a heavy tin can.
Chop, shred your lettuce and chop your pickles. You will need enough for two tacos.
Whisk together all of the sauce ingredients until well combined.
Divide your ground meat into two equal portions. Place one portion on top of the underside of each flour tortilla. Spread it out to the edges, as flat as you can, using your fingertips. Season each with some salt and black pepper to taste.
Heat a skillet over medium high heat. Add a touch of oil. If you pan is large enough you can do two tacos as once, otherwise work with one at a time.
Add the tortilla (s) meat side down Top with the plate and tin can. Leave to cook for one to two minutes. Remove the plate and tin can.
Flip the tortilla over so that the browned meat is on top. Top each with 1 1/2 slices of cheese. Remove from the heat. Cover with a lid and leave for a minute to melt the cheese. (If you are working with one at a time, keep the cooked taco warm on a cooling rack in a warm oven. This helps prevent them from going soggy.)
Top each taco with a drizzle of the big mac sauce, some shredded lettuce, chopped onion and pickles. Serve immediately.
These were really quite good and they went together very quickly. Unless you are really fond of the flavor of processed cheese, use only one slice per taco. Add some chopped white onion for an authentic Big Mac experience.
I quite enjoyed this somewhat "healthier" version done with turkey! I actually found them to be very filling and could only eat one of mine, so if you are small eaters, this would be enough for two people to be satisfied with. You could serve a salad or some potato salad on the side and it would be more than ample.
SHREDDED BEEF TACOS - The filling for these tasty tacos cooks in the slow cooker. Simple. Easy. Delicious. You can either cook it on high for 3 to 4 hours, or low for 6 to 8 hours. Not too spicy. You can certainly adjust that if you like your tacos spicier! Delicious served in soft tortillas with all of your favorite taco toppings!
FRIED CHICKEN TACOS - This adaptation of the Pioneer Woman's recipe is a small batch recipe designed to feed only 2 to 3 people. Crisp shells, tasty chicken filling, spiced just right, a bit messy to eat. Altogether a wonderfully tasty taco experience!
BIG MAC TACOS (SMASH BURGER TACOS)
Yield: 1
Prep time: 15 MinCook time: 5 MinTotal time: 20 Min
These tasty tacos make for a great weeknight supper. Quick, easy and delicious. Have everything ready before you start. They go together very quickly.
Ingredients
For the Big Mac Sauce:
- 1 1/2 TBS Mayonnaise
- 1 1/2 TBS tomato ketchup
- 1/4 tsp hot sauce (use your favorite one)
- 1/2 tsp American mustard
- 1 TBS sweet pickle relish
For the tacos:
- 3 1/2 ounces (100g) ground beef or ground turkey
- salt and black pepper to taste
- 2 (6-inch) flour tortillas
- vegetable oil to cook
- 3 slices processed cheese (I like Kraft Extra Cheddar)
To serve:
- Shredded lettuce
- chopped dill pickles
- Chopped onion
Instructions
- Have ready a large (heavy based) skillet (with a lid) and large heat proof plate. You will also need a heavy tin can.
- Chop, shred your lettuce and chop your pickles. You will need enough for two tacos.
- Whisk together all of the sauce ingredients until well combined.
- Divide your ground meat into two equal portions. Place one portion on top of the underside of each flour tortilla. Spread it out to the edges, as flat as you can, using your fingertips. Season each with some salt and black pepper to taste.
- Heat a skillet over medium high heat. Add a touch of oil. If you pan is large enough you can do two tacos as once, otherwise work with one at a time.
- Add the tortilla (s) meat side down Top with the plate and tin can. Leave to cook for one to two minutes. Remove the plate and tin can.
- Flip the tortilla over so that the browned meat is on top. Top each with 1 1/2 slices of cheese. Remove from the heat. Cover with a lid and leave for a minute to melt the cheese. (If you are working with one at a time, keep the cooked taco warm on a cooling rack in a warm oven. This helps prevent them from going soggy.)
- Top each taco with a drizzle of the big mac sauce, some shredded lettuce, chopped onion and chopped pickles. Serve immediately.
All rights reserved The English Kitchen
This is how I froze the remainder of the ground meat. I divided it into two packages, with 1 3/4 oz/50g grams in each, using medium sized zip lock baggies. I flattened the meat into each one until paper thin and zipped the baggies closed, expressing as much air out as possible.
I labeled each baggie with a black marker showing both the contents and weight of the meat, plus the date I froze it. That way I will know when it needs to be used by. Place in the freezer flat to freeze.
These thaw out really quickly any time you are wanting just enough ground meat for one serving.
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I am a huge fan of cookbooks. I had a large collection of them in the U.K. Some of which I had been collecting for many years. I had to leave all that behind when I came back to Canada. Since then I have replaced some of them and bought a few newer ones.
I recently purchased a cookbook entitled The Prairie Kitchen Cookbook. It was written by Kayla Lobermeier of Under a Tin Roof. I have been following her on Instagram for a while now and when she announced she had published her cookbook, I decided it was worth purchasing.
I was not wrong, like her Instagram, and blog for that matter, it is filled with lovely photographs and some really delicious sounding recipes. Today's chicken was inspired by one of the recipes in the book.
Her recipe was for a Buffalo seasoned roasted butterflied chicken. I confess I am not overly fond of Buffalo anything as I find it too spicy, so I took the liberty of adapting her idea of how to roast a chicken and used my own flavors.
The chicken is butterflied and rubbed with some succulent flavors and then roasted on top of some halved baby new potatoes in an iron skillet. Because it has been butterflied it cooks much quicker than it would otherwise and the potatoes gain a lot by having roasted in the chicken juices. Mmm . . . some good.
Instead of a buffalo rub, I used my BBQ chicken rub. I also didn't use any beer. I used chicken stock. Other than that I pretty much followed her direction and inspiration.
The end result was a perfectly cooked chicken with a crisp and flavor filled skin, some pretty succulent roasted potatoes that had been roasted in the chicken juices along with some sliced onion and garlic. She had used shallots, but I did not have any shallots in the house.
It was not overly hot here today so I thought it might be a lovely last chance to do something like roast a chicken before the dog days of summer hit and I won't want to be turning on my oven for love nor money!
WHAT YOU NEED TO MAKE CAST IRON ROASTED BUTTERFLIED CHICKEN AND POTATOES
As written according to my changes, some very simple ingredients. There is nothing out of the ordinary here.
For the dry rub:
- 1 TBS mild chili powder (In the UK use only about 1 tsp)
- 2 TBS sweet paprika
- 1 TBS salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 3 TBS soft light brown sugar
For the chicken:
- 4-5 pound (1.8-2.3 kg) whole chicken, neck and giblets removed
- 6 TBS (90g) salted butter, melted
You will also need:
- 1 lb. (454g) small new potatoes, halved
- 1 small onion peeled, halved and cut into thin half moons
- 3 cloves garlic, peeled and thinly sliced
- 2 TBS light olive oil
- salt and black pepper to taste
- 1 cup (240ml) chicken stock
You will not need all of the dry rub. It is a BBQ flavored rub and will go with all sorts, but I especially like it with chicken and pork. You will only be using 2 TBS of it. You can store the remainder of it in an airtight jar in a dark place for up to 6 months.
I got very lucky with the chicken. I just happened to be in the store one day and they had a couple of whole chickens marked down by 50%. They were the organic free from roasting chickens as well. I grabbed one and my sister grabbed one.
At half price it cost me less than $10. Not bad for a quality whole roasting bird. It was a great economy because not only do I get to enjoy it on the day of roasting, but I will also get several more meals from it.
HOW TO MAKE CAST IRON ROASTED BUTTERFLIED CHICKEN & POTATOES
Butterflying a chicken is not as hard as it sounds. If you have a good sharp pair of kitchen scissors they will make short work of it. Everything else is a doddle.
Preheat the oven to 425*F/220*C/gas mark 7. Put a large iron skillet (12 inches wide) or the bottom of a Dutch oven into the oven and leave to heat for at least 30 minutes.
To make the rub, mix all of the ingredients together in a bowl. You will not need all of this. Remove 2 TBS for the chicken and then place the remainder into an airtight jar and store in a dark place for up to 6 months.
Pat the chicken dry all over and then flip it over until the underside is facing up. Using a good pair of kitchen scissors cut along either side of the spine to remove the back bone. Discard or freeze to make soup at a later date.
Turn the chicken back to right side up. Press down with the heel of your hand to flatten it out a bit. Carefully separate the skin from the breast of the chicken without tearing. Rub about 1 tsp into the flesh of each breast and return the skin to cover it completely. Rub the remainder of the rub all over the chicken.
Remove the skillet from the oven. Add a dollop of light olive oil, about 2 TBS. Add the potatoes, onions and garlic. Stir them all together to coat and then spread out in a single layer. Season lightly with salt and black pepper.
Place the chicken topside up on top of the potatoes to cover, tucking the wing tips underneath so that they don't burn.
Brush a third of the melted butter over top of the chicken and beneath the skin. Pop into the preheated oven and roast for 20 minutes.
Remove from the oven carefully and brush another third of the butter over the chicken. Return to the oven and roast for a further 20 minutes. Repeat once more. (The chicken will have roasted for 60 minutes at this point.)
Remove from the oven. Pour the stock in and around the potatoes. Return the pan to the oven for a further 15 to 20 minutes or until the chicken reaches the temperature of 165*F/74*C. The drumstick should also turn easily in its socket and the juices run clear.
Tent with some aluminum foil and leave to rest for 10 minutes before carving and serving. Serve each person a portion of the chicken with some of the potatoes and your favorite vegetable on the side.
As you can see the chicken is cooked beautifully and those potatoes are lovely and golden and filled with loads of flavor. The chicken is moist and delicious. No need for a gravy, although you can certainly spoon some of the pan juices over top if you wish.
I chose to serve this with a simple vegetable on the side. Peas and carrots, tossed with a bit of butter, some salt, pepper and parsley. This was to be honest a most delicious meal!
If you are as big of a fan of the yard bird as I am, you might also enjoy these delicious chicken recipes. All of them come highly recommended.
PORTUGUESE STYLE ROAST CHICKEN - Portugal is known for its lovely spicy roasted chicken. There is a whole chain of restaurants in the UK called Nando's that sell only this type of chicken. It is delicious. A bit spicy, but incredibly delicious. This is my take on that!
SWISS STYLE CHICKEN - This is a very simple dish. Tender moist chicken topped with a creamy mushroom sauce and Swiss gruyere cheese. Delicious served with baby peas and homemade roasted oven wedges.
Cast Iron Roasted Butterflied Chicken & Potatoes
Yield: 6
Prep time: 30 MinCook time: 1 H & 20 MInactive time: 10 MinTotal time: 2 Hour
If you are a fan of succulent, perfectly cooked roast chicken with beautiful flavors and sticky roasted potatoes, you have come to the right place. This chicken is all that and more.
Ingredients
For the dry rub:
- 1 TBS mild chili powder (In the UK use only about 1 tsp)
- 2 TBS sweet paprika
- 1 TBS salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 3 TBS soft light brown sugar
For the chicken:
- 4-5 pound (1.8-2.3 kg) whole chicken, neck and giblets removed
- 6 TBS (90g) salted butter, melted
You will also need:
- 1 lb. (454g) small new potatoes, halved
- 1 small onion peeled, halved and cut into thin half moons
- 3 cloves garlic, peeled and thinly sliced
- 2 TBS light olive oil
- salt and black pepper to taste
- 1 cup (240ml) chicken stock
Instructions
- Preheat the oven to 425*F/220*C/gas mark 7. Put a large iron skillet (12 inches wide) or the bottom of a Dutch oven into the oven and leave to heat for at least 30 minutes.
- To make the rub, mix all of the ingredients together in a bowl. You will not need all of this. Remove 2 TBS for the chicken and then place the remainder into an airtight jar and store in a dark place for up to 6 months.
- Pat the chicken dry all over and then flip it over until the underside is facing up. Using a good pair of kitchen scissors cut along either side of the spine to remove the back bone. Discard or freeze to make soup at a later date.
- Turn the chicken back to right side up. Press down with the heel of your hand to flatten it out a bit. Carefully separate the skin from the breast of the chicken without tearing. Rub about 1 tsp into the flesh of each breast and return the skin to cover it completely. Rub the remainder of the rub all over the chicken.
- Remove the skillet from the oven. Add a dollop of light olive oil, about 2 TBS. Add the potatoes, onions and garlic. Stir them all together to coat and then spread out in a single layer. Season lightly with salt and black pepper.
- Place the chicken topside up on top of the potatoes to cover, tucking the wing tips underneath so that they don't burn.
- Brush a third of the melted butter over top of the chicken and beneath the skin. Pop into the preheated oven and roast for 20 minutes.
- Remove from the oven carefully and brush another third of the butter over the chicken. Return to the oven and roast for a further 20 minutes. Repeat once more. (The chicken will have roasted for 60 minutes at this point.)
- Remove from the oven. Pour the stock in and around the potatoes. Return the pan to the oven for a further 15 to 20 minutes or until the chicken reaches the temperature of 165*F/74*C. The drumstick should also turn easily in its socket and the juices run clear.
- Tent with some aluminum foil and leave to rest for 10 minutes before carving and serving. Serve each person a portion of the chicken with some of the potatoes and your favorite vegetable on the side.
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Thanks so much for visiting! Do come again!
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