Our Favorite Foods from A to Z Letter C

Howdy! How are you this morning? When Charlie came up with this quiz to share our favorite foods. I knew when we would get to the Letter C that I would have to share Cheese with you.

As far as I’m concerned you can never have enough Cheese. If you look in our Icebox you will find a variety of cheeses at all times. From sliced Cheese, to grated Cheese. As well as cubes which is my snack during the day.

If you have Cheese then you never have to worry about what your going to have for dinner as you can fix so may foods using Cheese. As well as changing a dish just by adding Cheese to it.is morning,

Do you like Cheese? If so which kind and why? What is your favorite food to use Cheese on and why? DO you like adding Cheese to breakfast foods because like my dad I don’t.

I thought for this morning’s post I would remind you we should have Grilled Cheese Sandwiches for lunch. Or a Cheese Quesadilla . I like adding Hambuger Meat to mine. How about you?,

Charlie says no, we should have Cheese Pizza. David says cake of all kids and the more the better. Which if you ask me I agree with David. For Suzzane she would have said Chicken Fried Steak, Fried Potatoes and Cream Gravy.

Can you tell we are from Texas?

Chicken Fried Steak

Ingredients

Chicken Fried Steak:

1 1/2 cups whole milk

2 large eggs

2 cups all-purpose flour

2 teaspoons seasoned salt

Freshly ground black pepper

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

3 pounds cube steak (tenderized round steak that’s been extra tenderized)

Kosher salt

1/2 cup canola or vegetable oil

1 tablespoon butter

Gravy:

1/3 cup all-purpose flour

3 to 4 cups whole milk

1/2 teaspoon seasoned salt

Freshly ground black pepper

Thank you,

Glenda, Charlie and David Cates

1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
7. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!