Steak Fingers with Gravy

This is an adapted recipe from Pioneer Woman Ree Drummond.  Some reviews stated that the gravy tasted like burnt grease and I can see why as that is essentially what you are left with after cooking the steak.  Instead of using that grease to make the gravy, I dumped all of that and started fresh by whisking butter and the flour mixture.  I used buttermilk instead of plain milk for the gravy and also added 1/2 cup beef broth for a richer flavor. I also opted to use a "better" quality steak which I tenderized myself.  I used 2 eggs instead of 3 and also reduced the amount of milk to 3/4 cup (for egg wash).  All of these adaptations are listed below. 

Ingredients


■1 - 2 pounds Tenderized  Steak , Cut Into Strips

■1 cup Flour

■1 teaspoon Seasoned Salt (Lawry's)

■1/2 teaspoon Black Pepper

■1/4 teaspoon Cayenne

■2 whole Eggs

■3/4  cup Milk

■Oil And Butter For Frying

■1 cup buttermilk
■1/2 cup beef broth
Preparation Instructions

Combine flour, seasoned salt, pepper, and cayenne in a dish.
Whisk together milk and eggs in a separate dish.
To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.
Heat oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.
To make the gravy, pour off all the grease from the pan. Melt butter (about 2 T) in the pan and then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in buttermilk and beef broth, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adjusting for proper consistency. 

Greek Lemon Chicken Orzo Soup

Ingredients:

* 8 cups chicken broth
* 1/2 cup fresh lemon juice (4 lemons)
* finely chopped onion
* 2 - 3 T chicken base
* ground black or white pepper
* 1/4 cup butter
* 1/4 cup flour
* 2 - 3 cups cooked orzo
* diced, cooked chicken
* 4 - 8 egg yolks

Procedure:

1. Combine chicken broth, lemon juice, onion, soup base and pepper in a large pot. Bring to a boil and then simmer for about 20 minutes.

2. Blend the butter and flour together. Then gradually add it to the soup mixture. Simmer for an additional 10 minutes, stirring frequently.

3. Meanwhile, beat the egg yolks. Gradually add to soup mixture, stirring constantly. Add the orzo and chicken.

All Natural Laxative

Okay this is unusual. However, having a toddler who occasionally suffers from constipation and working in a Cancer Center where patients often suffer from constipation; I've discovered this recipe for an all natural laxative that I would like to share. * Also ideal for pregnancy-related constipation.

Ingredients:
1 1/4 cups unprocessed bran
1 cup prune juice
1 Tablespoon molasses or honey
1 cup applesauce

Procedure:
Mix ingredients together and store in a covered container in the refrigerator for up to 7 days. Stir prior to taking. Take 2 Tablespoons every night as needed.

Notes:
The high fiber content acts by drawing water into the colon, softening the stool and aiding in bowel movements. It is very important to drink fluids to increase the effectiveness of the fiber.

Apple Maple Turkey Burgers

Someone sent me an email today asking for the link to my cooking blog. I admitted that I hadn't added anything in awhile due to being swamped with work, school, baby, house stuff. Since, Colin and I love these burgers and had them for dinner tonight, I decided to add this recipe to the blog.
This is a Sandra Lee recipe that I tweaked (see the end of recipe for what I've changed or omitted). This turkey burger is unlike most turkey burgers because it is moist and flavorful.

Ingredients:
* Approx. 1 lb ground turkey breast
* 1/2 cup applesauce
* 1 teaspoon of poultry seasoning
* 2 Tablespoons sugar free maple syrup
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* hamburger buns (I use 100 calorie sandwich thins or just eat the burger by itself)
* burger condiments: cheese, lettuce, tomato, onion

You can make a sauce to go on it by combining:
* 1/4 cup lite Mayo
* 1 Tablespoon Dijon mustard
* 2 Tablespoons sugar free maple syrup

Procedure:
1. Combine all ingredients for the sauce in a small bowl and set aside.
2. In a medium bowl mix together all ingredients for the turkey burgers. Try to make them as thin as you can because for some reason they get really plump when you cook them. I usually get about 6 burgers.
3. I've always cooked these in a pan on the stove with a bit of Extra Virgin Olive Oil. I think grilling them would be tough, but I'm sure it can be done. They are hard to work with and don't keep their shape very well. I wear disposable gloves when shaping them and then gently place them into the pan. I cook them on medium-high heat about 4-5 minutes each side.
4. Serve on bread, buns or toast with or without the sauce and whatever condiments you like.

The Sandra Lee recipe calls for:
* 1/4 cup bacon bits (I omit)
* real maple syrup (I use sugar free)
* chunky applesauce (I use natural or lite applesauce)
* regular mayo (I use lite mayo)

Fruit & Walnut-Stuffed Chicken Breast

I was feeling bored with our usual dinners and invented this recipe. We had these tonight and really enjoyed them.

Ingredients:

1/2 cup red wine
1/4 cup cherry flavored craisins
1/4 cup chopped dried apricots
1/4 cup chopped prunes
2 Tablespoons Limoncello
1/3 cup finely chopped walnuts
bread crumbs
4-6 thin sliced chicken breasts
spicy brown mustard
chicken broth

Procedure:

1. Preheat oven to 350 degrees.
2. Combine wine, craisins, apricots, prunes and Limoncello in a medium bowl and microwave for 2 minutes. Let stand for 10 minutes or until fruit plumps.
3. Drain mixture through a slotted spoon, reserving liquid. Combine fruit and walnuts.
5. Season chicken breasts with salt and pepper and spread the fruit & walnut mixture on the chicken breast (leaving a border).
6. Roll up the chicken breasts and secure with a toothpick.
7. Brush chicken breasts evenly with mustard and then bread with bread crumbs.
8. Combine reserved liquid from fruit mixture with chicken broth and pour over chicken breasts.
9. Bake chicken breasts 30 - 45 minutes.

Raspberry Crisp

I know this is a cooking blog and not a baking blog. And, I rarely bake because I'm not very good at it. However, we went to Ellsworth Farm in Sharon, CT and picked a ton of raspberries which happen to be my favorite. We picked two varieties: regular red raspberries and kiwi gold raspberries. I made a crisp out of the regular red raspberries.
Recipe from: http://hubpages.com/hub/Raspberry-Crisp-Recipe
FYI: I loved Ellsworth Farm.
http://www.ellsworthfarm.com/
In addition to their berry farm, they have an orchard, a pumpkin patch, a corn maze, etc. You walk into their store and are surrounded by the most amazing smells of freshly baked pies and muffins. This place was a little piece of heaven for me, reminding me why I absolutely love autumn and will never leave New England!

Ingredients:

* 1 1/2 cups of raspberries
* 1 stick of butter
* 1/2 teaspoon of vanilla extract
* 1/2 cup packed brown sugar
* 1/2 cup rolled oats
* 1 cup of flour

Procedure:

1. Preheat the oven to 350 degrees.

2. Spread the raspberries evenly over an 8" square glass baking dish. The recipe suggests sprinkling sugar over the berries (I didn't).

3. In a mixing bowl, melt the stick of butter and then add the vanilla extract.

4. Mix in the brown sugar until smooth.

5. Mix in the rolled oats.

6. Slowly mix in the flour, a little at a time.

7. Once it is well blended, crumble the mixture over the raspberries.

8. Bake in 350 degree oven for 20 - 25 minutes.

Best when served warm with ice cream and/or whipped cream.

Fiesta Turkey Pie

The easiest thing ever! I've made this many times because it's cheap, only has 4 ingredients and it's delicious.

Ingredients:

1lb ground turkey breast
1 cup of your favorite salsa
1/4 cup of grated cheddar cheese
1 tube of reduced fat crescent rolls

Procedure:

1. Preheat oven to 450 degrees.
2. Cook ground turkey breast in skillet until no longer pink.
3. Stir in the salsa.
4. Manipulate the crescent rolls so they "line" the bottom on a 9" round pie plate (work with them until they make a pie crust in the pan). I end up having one triangle left over that I roll up and cook separately as a crescent roll for Colin to eat.
5. Put ground turkey breast into the pie plate over the crescent roll crust.
6. Top with cheddar cheese.
7. Bake for 10-15 minutes.