Monday, October 31, 2011

Oven-Roasted Potatoes

Potatoes are very popular in our house.  We like them boiled, mashed, baked, and fried.  These potatoes, though, are one of the all-time favorites.  With only four ingredients, they are easy to make.  Peeling the potatoes is optional (I like to leave the skins on for this one), so you can have the prep work of this recipe done in 5 minutes.  After that, it's just a matter of waiting for them to roast in the oven.  These make a good addition to almost any dinner.  I have even served them along side of bacon and eggs for breakfast.  Talk about a versatile dish.

Oven-Roasted Potatoes

3 lbs potatoes, scrubbed
1 envelope dry onion soup mix
3 Tbsp vegetable oil
1 tsp red pepper flakes

Preheat oven to 375 degrees F.  Peel potatoes, if desired.  Cut potatoes into 1-inch cubes.  In large bowl, toss together potatoes, oil, soup mix, and red pepper flakes.  Arrange potatoes in single layer in baking dish.

Roast potatoes in 375 degree F oven for 40-45 minutes, or until soft in middle and browned on outside, stirring every 15 minutes.  Serve immediately.

Brown Sugar-Glazed Carrots

Carrots are one of the few vegetables I can get everyone in my house to agree on.  The amazing thing is, it doesn't matter how I cook them, they will get eaten.  One of my favorite ways to cook carrots is to seal them in foil and bake them in the oven along side whatever else I am cooking.  This way means less fuss for me, and that is definitely a good thing.

My Brown Sugar-Glazed Carrots can be made with either regular carrots or baby carrots.  I usually just make whichever I have on hand.  If you use regular carrots, just peel them and cut into four to five pieces each.  After that, you can proceed with the recipe as directed.

Brown Sugar-Glazed Carrots

12 oz baby carrots
2 Tbsp unsalted butter
4 Tbsp brown sugar
1/2 tsp salt

Tear off a 12x24-inch piece of aluminum foil.  Fold in half to make a square.  Mound carrots in center of foil.  Top with butter and brown sugar.  Sprinkle with salt.

Bring opposite sides of foil up to center, then fold over twice to seal.  Double fold ends in to complete sealing.  Place in 350-400 degree oven for 35-45 minutes.  Remove from oven and let sit for 5 minutes.  Carefully open foil package away from face (even after resting, the steam will burn you).  Stir carrots and serve immediately.

Sunday, October 30, 2011

Pie Crust

There are hundreds of different pies out there.  Apple, cherry, pumpkin, even chicken pot pie.  The one thing they have in common, a nice flaky crust to hold the filling.  This recipe is the homemade pie crust recipe I use for all of my pies.  It comes out flaky and is very versatile.  With holiday season coming up, I figured this was a good recipe to get out now, rather than waiting for Thanksgiving to share it.

The crust can be made by hand in a regular mixing bowl using a pastry cutter, but I like the ease of using the food processor for this.  The crust comes together quicker, and I usually wind up with less flour all over me.

This recipe makes enough crust for two single crust pies or one double crust pie.

Basic Pie Crust

3 cups all purpose flour
2 Tbsp sugar
1 tsp salt
8 Tbsp vegetable shortening
9 Tbsp butter
7-10 Tbsp ice water

Place flour, sugar, and salt in food processor.  Pulse 2-3 times to mix.  Add shortening to processor. Pulse until blended.  Add butter and pulse 5-6 times or just until blended (mixture should look like wet sand).  Add water, starting with 7 Tbsp, and pulse until mixed and dough forms.  Add extra water, 1 Tbsp at a time, until dough holds together in a ball.

Remove dough from food processor, divide in half, and wrap in plastic wrap.  Chill in refrigerator for at least 30 minutes prior to rolling out.  Use as directed in your favorite pie recipe.

Saturday, October 29, 2011

Beef Bourguignon

Every year on the first cold day of the year, my tradition is to make Beef Bourguignon.  Today was that day here in Nebraska (temperature was 30 when I crawled out of bed), and everyone was waiting all day for this.

Basic Mashed Potatoes

Anyone who has ever been served a bowl of instant mashed potatoes can tell you just how truly bland and lifeless the potatoes are.  Now, don't get me wrong, instant mashed potatoes do have their place in this world.  Make them a little thicker than normal and you have a substance that resembles the paste you used in elementary school, although my sister tells me the paste had a better flavor.

The funny thing is, real mashed potatoes can be made just as easily as the instant kind, and the amount of time it takes to prepare each is nearly the same.  The ingredients are even pretty much the same (salt, milk, and butter).    The only real difference is the packaging you have to open.  With instant potatoes, you have to open the box and then measure everything out in just the right proportions or you wind up with a gooey mess.  With the real McCoy, peeling is optional (washing, however, is not...scrub those spuds well), and the other ingredients are added to suit your tastes.

Once you have the basics down, you can start adding in other ingredients.  Sometimes I like to simply add a little extra butter and some parsley, other times some roasted garlic, or the granddaddy of them all, loaded mashed potatoes (reduce the milk, add sour cream, cheese, bacon, and chives).

Basic Mashed Potatoes
3 1/2 lbs potatoes
1 stick butter
3/4 cup milk or half-and-half

Scrub potatoes, peel if desired.  Cut potatoes into cubes no larger than 1 inch.  Place potatoes in saucepan and add just enough water to cover.  Add 1-1/2 tablespoons salt to water and bring to a boil.  Boil potatoes for 8-10 minutes, or until you can push a fork though a potato with ease.

Drain potatoes in colander.  Place potatoes back in pan and return to heat for about 2 minutes to remove any excess water.  Remove from heat.  Using potato masher, smash potatoes until all chunks are broken up.  Add butter and 1/2 cup milk or half-and-half.  Mash potatoes to desired consistency, adding additional milk or half-and-half as necessary.  Season to taste with salt.  Stir in any additions.

Parsley Mashed Potatoes

Tuesday, October 25, 2011

Buttered Parsley Potatoes

These potatoes are a staple in our house.  We generally like our vegetables served simply, and these are about as simple as possible.  They go together quickly and require very little effort.  You can even leave the peels on the potatoes, which would usually be the most time consuming part of the preparation.  Also, make sure you salt the water.  If not, you will wind up with very bland potatoes, which are not good at all.

Buttered Parsley Potatoes

2 lbs red potatoes
3 Tbsp salted butter
2 Tbsp parsley

Wash potatoes.  Cut potatoes into bite size pieces.  Place potatoes in medium saucepan and add just enough cold water to cover potatoes.  Add 1 Tbsp salt to water and bring to a boil over medium-high heat.  Reduce heat and simmer until potatoes are fork-tender.  Drain well in colander.  While potatoes are draining, add butter to pan and melt over low heat.  Add parsley, then potatoes and toss to coat.  Serve immediately.

Monday, October 24, 2011

Pork Tenderloin w/Pears and Onions

A couple years ago, a friend of mine told me he tried roasting pears and a pork loin together.  I thought the idea sounded good, so I decided to try it.  The first time I made it, it was fantastically mediocre.  The pears came out good, but the pork was overdone and dry.  So back to the drawing board.

My second attempt at this dish was much better.  I decided to use pork tenderloin instead of pork loin, and I added the onions and rosemary this time.  I started the pears first, then added the tenderloin and the onions to the pan after the pears were already partially cooked.  Everything finished cooking at the same time and the pork and pears were both cooked just right.

The final addition to the dish was the sauce.  The sauce is a cooked pear sauce with half-and-half and chopped rosemary added to it.  I never actually intended to make a sauce for this dish.  I miscounted the number of pears I bought, so I used the two extra ones I had to make the sauce.  If you prefer to leave the sauce off, the dish will taste excellent anyway.  I have included the sauce recipe at the bottom of the post.

Pork Tenderloin w/Pears and Onions

3 lbs boneless pork tenderloin
6 red pears
10 oz pearl or cappellini onions
2 sprigs fresh rosemary, chopped
2 Tbsp butter
1 Tbsp vegetable oil
Salt and pepper for seasoning

Preheat oven to 375 degrees F.  Peel pears.  Cut pears in half and use a melon baller to remove the core.  Using melon baller, scrape out fibrous portion that runs from core up to stem.  Heat butter and oil together in large oven proof skillet over medium high heat until butter is melted.  Add pears, flat side down, and cook for 5-7 minutes or until golden brown.  Season tenderloin with salt and pepper.  Add tenderloin to skillet and sear on all sides.

Meanwhile, bring small pan with two cups of water to a boil.  Drop whole onions into water and return to boil.  Let boil 3 minutes.  Drain well.  When cooled enough to handle, slice bottoms off of onions and squeeze to remove peel (onions should pop right out).  Add onions to skillet, toss to coat with oil.  Place skillet in oven.  Roast, uncovered for 35 to 45 minutes or until tenderloin reaches 155 degrees F.  Sprinkle rosemary over top of pork and pears and roast 10 minutes more.  Remove from oven and let cool 10 minutes before slicing.  Top with Pear-Brandy sauce if desired (see below).

Pear-Brandy Sauce
1 Tbsp butter
2 red pears, peeled, cored and chopped
1/4 cup brandy
1/3 cup chicken broth or pear nectar
1/4 cup half-and-half or heavy cream
1 sprig rosemary, chopped
Salt and pepper to taste

In small saucepan, melt butter over medium heat.  Add pears; cook until lightly browned, stirring often.  Add brandy and broth.  Bring to a boil, reduce heat, and simmer until pears fall apart, about 10 to 15 minutes.  Add half-and-half and rosemary; cook an additional 3 minutes.  Season to taste with salt and pepper.

Sunday, October 23, 2011

Pumpkin-Chocolate Chip Bread

My family loves quick breads.  Banana, zucchini, and carrot are all favorites with everyone.  This recipe is something new I decided to try.  The base for this recipe is a pumpkin bread, but I adjusted the spices to fit our tastes more and added mini chocolate chips to the bread.  If you ask my wife, adding chocolate to anything is a good thing.

This bread is good by itself, or you can melt some store bought cream cheese frosting in the microwave and drizzle it over the top.  It also goes good with a cup of coffee for breakfast or a snack any time of the day.

The recipe makes 2 9x5x3 inch loaves or 3 8x4x2 inch loaves, so there is enough to enjoy and give one away to a friend.  The loaves also freeze well.  I usually remove them from the pans, freeze until solid, and vacuum seal for long term storage.  To thaw the bread back out, I just leave it on the counter overnight.

Pumpkin-Chocolate Chip Bread

3 cups sugar
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
2/3 cup water
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/2 cups mini chocolate chips

Preheat oven to 350 degrees F.  Grease the bottom and 1/2 inch up the side of loaf pans; set aside.  In a large mixing bowl, beat sugar and oil together at medium speed.  Add eggs and beat well; set aside.

In separate bowl, combine flour, soda, salt, cinnamon, ginger, nutmeg, and allspice.  Alternately add flour mixture and water to sugar mixture, beating until just combined.  Add pumpkin and beat until fully incorporated.  Fold in chocolate chips.

Divide batter equally between loaf pans.  Bake at 350 degrees F for 55 to 65 minutes or until a toothpick inserted into center comes out clean.  Cool in pans on wire racks for 10 minutes.  Remove from pans and cool thoroughly.  Wrap with plastic wrap for storage.

Saturday, October 22, 2011

Green Chicken Enchiladas

Back when my wife and I were still dating, we used to go to this little Mexican restaurant in Indiana.  Every time we would go there, she would order the green chicken enchiladas.  Their version was chicken and cheese rolled into flour tortillas and topped with a green chile sauce and sprinkled with cheese.

Once we moved away from Indiana, I decided to try making these myself.  The basics of their recipe are still there, but I have added a few things that make mine different.  The addition of mushrooms, garlic, and green chiles to the filling definitely raises the flavor to a whole new level.  To make the dish easier, you can use a rotisserie chicken, which will save you the step of having to cook the chicken ahead of time.  Paired with refried beans and Mexican rice, this is a restaurant quality meal that you can make at home in about 40 minutes.

One additional note, the resting time after baking is extremely important.  If you try to plate these too soon, they will fall apart on you, leaving your hard work all over the counter.

Green Chicken Enchiladas

2 Tbsp vegetable oil
1 package (8 oz) sliced mushrooms
2 cloves garlic, minced
1/2 can (2 oz) chopped green chiles
3 cups chopped cooked chicken
8 oz cream cheese
8 flour tortillas
2 cans (10 oz each) green enchilada sauce
3/4 cup shredded Monterey Jack or cheddar cheese
Sour cream, if desired

Preheat oven to 375 degrees F.  In large skillet, heat oil over medium heat.  Add mushrooms and saute 2-3 minutes, or until lightly browned.  Add garlic and chiles.  Cook 30 seconds more.

Add chicken and stir to mix.  Cut cream cheese into cubes and add to pan.  Reduce heat to low and stir constantly until cheese is melted and thoroughly incorporated.  Remove from heat and let cool about 5 minutes.

Pour 1/2 can of enchilada sauce into bottom of 9x13 inch baking dish.  Place 1/8 of filling mixture down the center of a tortilla.  Starting at one side, roll tortilla up and place in pan, seam side down.  Repeat with remaining tortillas.  Pour remaining sauce over top of enchiladas.  Top with shredded cheese.

Bake at 375 degrees for 20 to 25 minutes, or until sauce is bubbly and cheese is melted.  Remove from oven and let stand 5 minutes before serving.  Top with sour cream, if desired.

Friday, October 21, 2011

Chicken Saltimbocca

When I first mentioned this dish to my family a few years ago, the reactions were mixed ("Really?", "Sounds good", "Can I just have a TV dinner?").  However, once I made the dish, everyone liked it and has asked for it on numerous occasions.  My daughter even asked for it for her birthday dinner last year.

The Italian word saltimbocca literally means "jump in the mouth", and this dish does that.  The sage gives the chicken an earthy flavor, but at the same time the lemon gives it a very fresh flavor.  The prosciutto crisps up and takes on a whole new flavor, while the wine gives the chicken an acidic flavor that brings the flavors all together.  In the end, you are left with a variety of flavors competing for your attention and seemingly dancing across your taste buds.

Chicken Saltimbocca
2 boneless, skinless chicken breasts
4 slices prosciutto
8 sage leaves
1/3 cup flour
Olive oil, for sauteing
1/2 cup white wine
Juice of one lemon
3/4 cup chicken broth or stock
2 Tbsp chopped parsley

Cut each chicken breast in half.  Using mallet, pound each piece of chicken to approximately 1/4-inch thickness.  Lay 1 slice prosciutto over each piece of chicken. pound lightly to ensure prosciutto and chicken are attached.  Lay two sage leaves on top of each slice of prosciutto.

Heat large skillet over medium high heat. Add enough oil to lightly cover bottom of pan.  Dredge chicken lightly in flour (if desired, you can use toothpicks to hold sage in place, just remember to take them out when chicken is finished cooking).  Place chicken in skillet prosciutto side down and saute for 2-3 minutes (work in batches if necessary), or until prosciutto is crisp and golden brown.  Flip and cook two minutes more.  Add more oil to pan if needed.  Remove chicken from pan and drain all but one tablespoon of oil from pan.

Over medium heat, add wine to pan.  Stir to deglaze pan, then quickly add lemon juice.  Add chicken broth and bring to a boil.  Let boil for two minutes, then return chicken to pan, prosciutto side up.  Reduce heat and simmer for 5 minutes.

To serve, drizzle some of the pan sauce over the chicken and serve with pasta and a green vegetable.

Tuesday, October 18, 2011

Three Bean Taco Soup

Three bean taco soup has been a family favorite for a few years.  We found this recipe online and decided to give it a try.  Normally, I will make a recipe the way it is listed and then change it up the next time to suit our tastes, but this was just right the first time.  Even my picky kids like it just the way it is.

Three bean taco soup is cooking at its easiest.  Simply brown a pound of ground beef or turkey, open a few cans and dump them in the pot, add two seasoning packets, and heat thoroughly.  That's it.  No measuring of ingredients, no multiple pans, no fuss.  Not only is it easy to make, but it reheats well the next day.  Also, it freezes well to save for later (the recipe makes a lot, you will probably want to freeze at least some).  Finally, it is pretty healthy for you.  Not only is it low in calories and high in fiber, it is very filling so you eat less and stay full longer.

Three Bean Taco Soup
1 lb ground beef or turkey
2 cans (15 oz each) black beans, undrained
2 cans (15 oz each) kidney beans, undrained
2 cans (15 oz each) pinto beans, undrained
1 can Rotel tomatoes
1 can (15 oz) whole kernel corn, drained
1 package taco seasoning
1 package powdered ranch dip mix

In large pot or Dutch oven, brown ground beef or turkey until no pink remains.  Drain grease.

Add all other ingredients to pan.

NOTE:  When I made this tonight, I did not have any canned corn.  Instead, I filled one of the empty bean cans up with frozen corn.  Just as easy.

Bring to a boil, stirring occasionally.  Serve with sour cream, cheese, tortilla chips, crackers, over a baked potato, the list is endless.  Refrigerate or freeze leftovers.

Monday, October 17, 2011

California Veggie Bake

A couple nights ago, I decided to try something new to go with my Old School Meatloaf.  Every year for Thanksgiving and Christmas, as well as several other times throughout the year, I make the classic green been casserole.  You know the kind I'm talking about. Green beans, mushroom soup, and fried onions baked to creamy perfection.  Well, after 14 years, both my wife and I were starting to get sick of the same old casserole.

So after rummaging through the freezer and pantry looking for ideas, I decided to swap out a few ingredients and make my own veggie bake.  I decided to substitute a frozen California blend (broccoli, cauliflower, and carrots) for the green beans and cream of celery soup for the mushroom soup.  I also added some sour cream and cheddar cheese to the mix to make it even better.  Topped off with some cheddar French fried onions, it turned out extremely tasty.  Even my picky kids ate it, and they hate celery and cauliflower.

California Veggie Bake
24 oz California vegetable blend (look in the freezer case)
1 can cream of celery soup
1/2 cup sour cream
3/4 cup milk
1 1/2 cups cheddar cheese
Salt and pepper to taste
2/3 cup French fried onions

Place vegetable blend in large saucepan.  Add 1/2 cup water.  Cover and bring to a boil.  Let vegetables steam for 4 minutes.  Remove from heat and drain well.

In medium bowl, stir together soup, milk, sour cream, and cheese.  Season with salt and pepper.  Place vegetables in two-quart baking dish sprayed with non-stick cooking spray.  Add soup mixture and stir to combine.  Bake at 375 degrees F for 45 minutes, or until vegetables are very tender and sauce is bubbly.  Top with French fried onions and return to oven for 10 minutes.  Let cool 5 minutes before serving.

Sunday, October 16, 2011

Old School Meatloaf

The year was 1977 and Meatloaf was king.  No, I'm not talking about the rock opera star, I'm talking about the tasty hunk of meat topped with tomato sauce baking in the oven.  That's right, meatloaf.  Growing up, my mother and grandmother both made meatloaf at least once every two weeks.  Why?  It was cheap, easy, tasted good, and made plenty of leftovers for lunches to take to school or work.

However, in the modern world of fast food and even faster lives, no one takes the time to make the classic dishes we grew up on.  The classic dinner of meatloaf, potatoes, green beans, carrots, and rolls has been replaced by the trip through the drive-thru.  (Would you like to Super-size that combo?  You will get six Monopoly pieces instead of four.)  Well, I say forget that.  In the same time it takes to decide on a place to go, drive there, order, and get back; you can have a tasty meatloaf in the oven baking.  And once it's in the oven, the hard part is over.  Throw in a few potatoes wrapped in aluminum foil and you have will have meatloaf and baked potatoes in an hour.  Just heat up a vegetable (I decided to splurge and make a baked vegetable casserole too) and you have a full meal that will take you back to your childhood.  So crank up the oven, mix up some meatloaf, gather the kids together to watch a couple episodes of The Wonder Years (now  available on Netflix), and relive the glory days of your childhood.  Or Kevin's.

Classic Meatloaf
1 lb ground beef
1 lb ground turkey
1 lb breakfast sausage
1 onion, diced
1 green pepper, diced
2 eggs
2 packets instant oats (1 oz each)
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
3/4 cup ketchup
1/2 cup brown sugar, packed
1 Tbsp mustard

Preheat oven to 375 degrees F.  Place beef, turkey, sausage, onion, green pepper, eggs, oats, Worcestershire sauce, salt, and black pepper in large mixing bowl.  Using hands, mix all ingredients together until well blended.  (This step is a lot easier if you let the meats set at room temperature for 30 minutes prior to mixing.)

Shape meat mixture into loaf shape and place in 7x11 or 9x13 inch baking dish.  Add 1/2 cup water to pan.  Bake at 375 degrees for 1 hour or until temperature registers 155 degrees on instant read thermometer.  Drain grease from pan.

Stir together ketchup, brown sugar, and mustard in small bowl.  Pour over top of meatloaf and bake 10 minutes more.  Remove from oven, cover with aluminum foil and let rest 10 minutes before cutting.

Thursday, October 13, 2011

Pesto-Chicken Pasta Casserole(s)

Yep, that's right.  Casseroles.  The dish I made for dinner tonight makes two Italian-inspired casseroles.  The best part, making two casseroles took no longer to do than one.  Now one pan is soaking in the sink (To my daughter:  dishwasher is still not empty) and the other pan is in the freezer where it will stay until I have a night where I need a hassle-free dinner.  Then I can pull it out of the freezer the night before, let it thaw in the fridge all day, and then bake it for an hour.  Presto!  A homemade dinner two months in the making.  (Reheating directions are at bottom of post.)

Of course, if you have a large family (or a teenage boy), you could also bake both casseroles and feed up to 12 people.

Pesto-Chicken Pasta Casseroles

16 ounces rotini, penne, or rigatoni
6 cups cooked cubed chicken
16 ounces shredded Mozzarella or Italian cheese blend
5 cups fresh spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 jar (8-10 ounces) pesto
1 1/2 cups milk
1/2 cup bread crumbs
1/2 cup Parmesan cheese
1 Tbsp olive oil

To freeze
Begin by cooking pasta according to package directions.  Drain well.  In large bowl, mix together pasta, chicken, cheese, spinach, crushed tomatoes, Alfredo sauce, pesto, and milk.  Divide mixture into two baking dishes (I used a 8x8 disposable foil pan for the one I am freezing and a 7x11 for the one I cooked today).

To eat
Note:  an option here is to substitute broccoli for the spinach.

To freeze:  Place casserole in freezer overnight.  Place in large freezer bag or vacuum seal once solid.  Use within 3 months.

Time to dig in!!!
In small bowl, combine bread crumbs, Parmesan cheese, and olive oil.  Divide evenly between two casseroles.  Bake casserole at 375 degrees for 40-45 minutes or until sauce is bubbly and top is browned.  Let stand 5 minutes before serving.

I like to serve this with some garlic bread and a salad (I was lazy tonight, no salad).  Enjoy!!!

To serve frozen casserole:  Thaw casserole in refrigerator overnight.  Remove from fridge 30 minutes prior to baking.  Bake at 350 degrees for 1 hour or until bubbly and browned on top.

Sunday, October 9, 2011

Chicken Fried Steak

Tonight's dinner was a throwback to the five years I spent living in Texas.  In Texas, steak is king, and chicken fried steak is served at nearly every roadside diner and restaurant in the state.  Every restaurant claims that their chicken fried steak is the best, but the easy way to tell the quality is by counting the trucks parked outside.  Any less than four pickups and you will not be getting a very good meal.  Some restaurants are famous for their chicken fried steak.  One such restaurant in Wichita Falls has a 64-ounce chicken fried steak dinner challenge.  Eat the 4 16-ounce steak smothered in gravy, with sides of mashed potatoes, greens, black-eyed peas, and cornbread in an hour and you get it all for free.

Chicken fried steak gets its start as a tough piece of cheap round steak.  It is first tenderized, then breaded and fried in a manner similar to chicken, and finally topped with a gravy made in the same pan as the steak was fried in.  The steak comes out tender with a crispy coating, and the gravy complements it perfectly.  Served along side a pile of loaded mashed potatoes, some green beans and bacon, and steamed carrots with parsley; this meal is a huge plate of comfort food just waiting to satisfy the hungriest of appetites.

Chicken Fried Steak

1 1/4 lbs cubed steak or round steak, tenderized, cut into four pieces
2 eggs
1 cup + 2 Tbsp milk, divided
2/3 cup flour
1/2 Tbsp seasoned salt
1 cup chicken broth
Vegetable oil
Salt and pepper to taste

In shallow bowl or pan, beat eggs and 2 Tbsp milk together.  In separate bowl or pan, stir together flour and seasoned salt.  Dredge steaks in flour, dip in egg mixture, and then back in flour.  Let sit on plate for 10 to 15 minutes before cooking (this will help with making sure the coating stays on the steaks during cooking).

Heat heavy bottomed skillet over medium high heat for at least five minutes (an iron skillet works great here).  Add enough oil to just cover bottom of skillet.  Fry steaks 4 to 5 minutes on each side or until golden brown and cooked through, adding more oil to pan as necessary.

When steaks are finished, remove from pan and place in 200 degree oven to keep warm while preparing gravy.  Add enough oil to pan to make about 2 Tbsp dripping in bottom of pan.  Add 4 Tbsp flour (you can use the leftover flour from step 1) and whisk until combined.  Cook 1 minute.  Add chicken broth to pan, stirring constantly.  Add 1 cup milk to pan and continue stirring 3 to 4 minutes until gravy comes to a boil and thickens up.  Season with salt and pepper.  Top steaks with gravy to serve.

Hopefully you enjoy this as much as I did.
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