Steve’s Favorite Breakfast

So, Steve has a ‘favorite’ breakfast! I would call it his favorite anyway. This is the man that is responsible for introducing me to the flavor of jalapenos and avocados, amongst many other foods!

His favorite breakfast consists of : four slices of bacon, 1 sliced avocado that is topped with green onions and garlic salt, sliced tomato topped with cilantro and some pepper and of course some fried jalapenos! 😀 NOM! 🙂

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Comfort Foods!

Being recent transplants to California, I am surely missing my down home Southern foods. Tonight that changes!

On the menu for the night:

Country Fried Steak

Mashed Potatoes

Jalapeno Gravy (Look at that! I added Southwestern flair!!!)

60 Minute Kitchen Rolls (the tragic demise of my Kitchen Aid mixer tonight)

Country Fried Steak

2 lbs of cube steak

1 cup all purpose flour

1 egg

1/2 cup milk

5 tbsp of Cajun seasoning

salt & pepper to preference

Canola oil, enough to have 2 inches in your frying pan

In a container, combine the flour, Cajun seasoning, salt, pepper. In a separate container combine the egg and milk. Fully cover the steak with the egg mix, then thoroughly coat with the flour mixture. Heat the oil, then add the steak in. Cook on high for ten minutes, then flip and cook for an additional ten minutes. (Remember times may vary depending on your stove, cube steak is typically cooked well done.) Place on paper towels to soak up excess oil.

For the Jalapeno Gravy:

You will need around half the amount of your grease (I poured my excess in a coffee cup). Add 2 diced jalapenos, minced and onion and garlic to your oil. Cook til browned, then add 2 Tbsp of all purpose flour and 1 cup of milk. I always adjust if I need more milk once I have been stirring awhile. 🙂

For the Mashed Potatoes:

Peel potatoes, boil til tender to a fork. Add to mixer bowl, add 10 Tbsp of butter, 4 Tbsp of sour cream and just a splash of evaporated milk (or milk). Mix on medium speed until mashed.

For the 60 minute Kitchen Aid rolls:

The rolls are fantastic when the mixer abides. LOL Here is what they have looked like before:

Be warned, this can cause damage to your mixer. 😦 Or, apparently, my mixer. My bowls lil grips stripped off and caused a major catastrophe. Now I have to replace my plate that holds the bowl in, and the bowl. *Facepalm*

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Buffalo Chicken Cheese Balls (adapted from Food Network)

Submitted by Heather Taylor

2 chicken breasts, cooked and shredded *
1/4 cup hot or buffalo wing sauce *
1 3/4 cups sharp Cheddar cheese, shredded
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs

bleu cheese dressing, optional

Preheat oven to 350 and line a cookie sheet with parchment paper.

Combine the shredded chicken, buffalo sauce and shredded cheese in a ball. Roll into 1″ balls. Put the flour, beaten eggs and panko bread crumbs in 3 separate bowls. Roll each chicken ball in the flour, then in eggs and finally in the bread crumbs, covering to coat, and place on prepared cookie sheet.

Bake at 350 for 20-25 minutes until golden brown. Serve with bleu cheese dressing if desired.

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Tomato and Feta Salad

Submitted by Laura Beth Holmes

3 large ripe tomatoes
1 pint cherry tomatoes
1/2 package feta cheese
2 tablespoons olive oil
1 pinch ground pepper
1 pinch salt

Toss all ingredients together in a large bowl.
Chill for 1 hour

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Dump Cake

Submitted by Mary Hartman

1 can of Comstock apple cinnamon pie filling ( any filling will do)
1 box of white cake mix
1/2 stick of butter

~Put pie filling in baking pan.(I use a loaf pan)
~pour white UNMADE cake mix over top of the fruit.
~cut the butter up in little pieces and put on top of the mix
* (I also sprinkle some brown sugar and cinnamon on top)

Bake at 350 for 45 min or until you feel cake nix is done.
Comes out like a cobbler and is excellent with vanilla bean ice cream

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Mediteranean Meatloaf

Submitted by Samantha Parker

160z ground turkey or lamb
1Cup fresh spinach, picked and roled in a chifoonade cut
8oz Feta chz crumbled
2 eggs
4TBS red o’s minced
4TBS bread crumbs
1/4 ts coriander
1/3 C of cilantro minced
1/2ts Cumin
1/2ts S
1/2ts Freshly ground pepper

Heat for 350′, stir all ingredients into a loaf or make balls for meatballs.

Place in your baking pan,i use a 9×13 glass pan, but it doesn’t really matter until it reads 170’F

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Pork & Red Pepper Stroganoff

Submitted by Samantha Parker

3TBevoo, divided
Chops cut into strips
1Cfinely diced red O’s
3TB all purpose flour
1 1/2 C beef broth
2TB tomato paste
1/2ts S
1C coarsely chopped rd pepper / or marinated pepper in a jar works just as nice
1 8oz sr creme

Heat w/oil, cook pork til no pink, then remove and cover loosely w/foil.
Add red o’s, reduc heat to low; add remaining 2TBoil, whisk in flour, cook 1 min. Whish in Broth, paste & Salt-Increase heat to med-high bringing to boil, 2 min. Whish constantly.

Stir in peppers. Remove from heat-Stir in sour creme & pork.

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