Using it up Challenge Feb 25th-28th

 

Crispy Baked French Fries (Oven Fries)

Mom on Time Out

Ingredients

  • 2 pounds baking potatoes this is about 4 large potatoes, cut lengthwise into ¼ to ½ inch sticks
  • ¼ cup extra virgin olive oil
  • 1½ teaspoons kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce Parmesan cheese grated or shaved, optional garnish
  • 1 tablespoon parsley chopped, optional garnish

Instructions

  • Clean potatoes well and cut into sticks. You can peel the potatoes if you want but honestly, the crispy skins are the best part! Aim for ¼ to ½ thick sticks or anywhere in between. The more uniform your french fries, the more evenly they'll bake.
  • Place cut potatoes in a bowl filled with hot water. Doesn't need to be boiled or anything, just really hot tap water will work. Let sit for 15 to 30 minutes to remove some of the starch.
  • Preheat oven to 425°F. Spray a large baking sheet with nonstick cooking spray and set aside.
  • Remove potatoes from water and drain well. Dry potatoes thoroughly. My favorite method is with a salad spinner and really absorbent towels. The more moisture you remove, the crispier your oven baked french fries will be. (The salad spinner also works great for quickly drying freshly rinsed herbs!)
  • Place dry potatoes back into a dry bowl and add olive oil, salt and pepper. Toss potatoes with tongs until the ingredients are evenly distributed and each French fry is coated with oil.
  • Spread French fries evenly on prepared baking sheet in a single layer.
  • Bake for 45 to 60 minutes until browned and crispy. After about 25 minutes you'll want to gently turn the oven fries over and then again every 10 minutes after that for even browning.
  • Test for seasoning and sprinkle with additional salt and pepper if needed. Toss with Parmesan and parsley just before serving.

Nutrition

Calories: 218kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 84mg | Potassium: 641mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 1mg

Salisbury Steak

Mom on Time Out

Ingredients

For the Steaks

  • 2 pound lean ground beef
  • 0.67 cup panko breadcrumbs
  • 2 teaspoon Italian seasoning
  • 2 large egg
  • 2 tablespoon ketchup
  • 2 teaspoon Dijon mustard
  • 4 teaspoons Worcestershire sauce
  • salt and pepper to taste (I use about ½ teaspoon of each)
  • 2 garlic clove finely minced
  • 4 tablespoons extra virgin olive oil

Mushroom Gravy

  • 2 tablespoon extra virgin olive oil if needed
  • 1 onion diced
  • 16 ounces sliced mushrooms
  • 4 tablespoons unsalted butter
  • 4 tablespoons all purpose flour
  • 3 cups beef stock or beef broth or beef consomme
  • 2 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • salt and pepper to taste

Instructions

  • In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper and garlic.
    2 pound lean ground beef,0.67 cup panko breadcrumbs,2 teaspoon Italian seasoning,2 large egg,2 tablespoon ketchup,2 teaspoon Dijon mustard,4 teaspoons Worcestershire sauce,salt and pepper,2 garlic clove
  • Form into 4 oval patties about ¾ inch thick.
  • Heat olive oil in a large deep skillet over medium high heat. Add the steaks and cook until golden brown, about 4 to 5 minutes on each side. (Steaks do not need to be fully cooked at this time.) Remove steaks to a plate and set aside.
    4 tablespoons extra virgin olive oil

Mushroom Gravy

  • Add chopped onions to the skillet, season with salt and pepper, and cook until partly translucent, 3 to 4 minutes. (If the skillet needs a little more oil, add it now.)
    1 onion,2 tablespoon extra virgin olive oil
  • Add mushrooms, season with salt and pepper, and cook until golden, about 3 to 5 minutes.
    16 ounces sliced mushrooms
  • Turn down the heat to medium, add the butter and stir to melt. Add flour and whisk until combined with the butter.
    4 tablespoons unsalted butter,4 tablespoons all purpose flour
  • Gradually pour in the beef stock, whisking continuously. Add the ketchup and Worcestershire sauce and season with salt and pepper as needed.
    3 cups beef stock,2 tablespoon ketchup,2 teaspoons Worcestershire sauce,salt and pepper
  • Bring to a simmer and add steaks back to the skillet. Cover and cook for another 5 minutes or until steaks are cooked through. If you notice the gravy getting too thick, add more beef stock or water.
  • Serve Salisbury steaks with gravy on top over mashed potatoes. Sprinkle with fresh ground black pepper and some parsley. Enjoy!
To freeze: Let steaks cool completely and then transfer steaks and gravy to a freezer safe container for up to 2 months. When ready, remove from freezer and thaw overnight in the refrigerator. Steaks and gravy can be reheated in a skillet until warmed through. You may need to add additional broth to thin out the gravy.

Nutrition

Calories: 395kcal | Carbohydrates: 14g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 438mg | Potassium: 863mg | Fiber: 1g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 4mg

The Ultimate Chicken Fried Steak

Ingredients

  • 4 cube steaks (about 1/3 lb each)
  • 1 ½ cups all purpose flour
  • 2 teaspoons fresh ground black pepper, divided
  • 2 teaspoons kosher salt or sea salt, divided
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ cups buttermilk
  • 2 teaspoons TABASCO® Sauce (original)
  • 2 eggs
  • 1 cup vegetable oil

Chicken Fried Steak Gravy

  • 4 tablespoons grease
  • 4 tablespoons flour
  • 2 to 3 cups whole milk
  • ½ cup heavy whipping cream
  • salt and pepper to taste

Instructions

  • In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
  • In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.
  • Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.
  • Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. 
  • Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
  • Preheat oven to 225 to 250 F.
  • Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren’t deep frying the steaks, just shallow frying. 
  • Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking – about 320-340 degrees F. Now we’re ready to fry.
  • Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off. 
  • Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.

Chicken Fried Steak Gravy

  • Pour the remaining grease into a heat safe bowl or glass measuring cup (I used my Pyrex). Do NOT scrape the skillet clean. We want all of those bits of yumminess to remain in the skillet so they can flavor the gravy.
  • Add back in 4 tablespoons of the grease to the hot skillet.
  • Whisk in flour and continue whisking for two to three minutes or until nice and golden brown.
  • Combine the cream and milk and slowly drizzle in about 2 1/2 cups into the skillet, whisking constantly. It might look a little crazy right at the beginning, but it will all come together.
  • Continue whisking and bring the gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Season with salt and pepper to taste. (Mine didn’t need any salt but LOTS of pepper!)
  • Serve chicken fried steak with gravy and mashed potatoes and your favorite green veggies. ENJOY!

Video

Notes

Storage Information: Leftover steaks should be stored in an airtight container in the refrigerator for up to 3 days. 

Nutrition

Calories: 956kcal | Carbohydrates: 53g | Protein: 51g | Fat: 58g | Saturated Fat: 28g | Cholesterol: 280mg | Sodium: 472mg | Potassium: 1017mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1025IU | Calcium: 346mg | Iron: 5.8mg

Copycat Starbucks Egg Bites

https://youtu.be/l_lT9nTfTRk?si=K0OIa2_-O-5Hekod
Meals With Maria

Ingredients

Instructions

  1. Preheat the oven to 350℉. Place a rimmed baking sheet on the rack below the rack you're going to use for the egg bites. Pour some hot water into the baking sheet. This is going to create a steaming effect for cooking the egg bites. Spray 6 or more cups in a regular-sized muffin tin generously with nonstick spray.
  2. In a large bowl, whisk the eggs. Then whisk in the cheese, cottage cheese, salt and pepper. Alternately (suggested from readers), you can combine the eggs and cottage cheese in the blender, and then stir in the cheese, salt and pepper. This results in a fluffier texture without the cottage cheese being visually present.
  3. Pour the mixture into the muffin tins- filling each about ½-full to leave room for the egg to expand while baking. Top with bacon bits.
  4. Bake 30 minutes, or until the eggs are completely cooked. Remove from the oven, take out of the tin and serve warm.
Best Fluffy Pancakes

INGREDIENTS

  • 2 cups all purpose | plain flour, (290 g | 10 oz)
  • 1/4 cup granulated sugar or sweetener, (60g | 2 oz)
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups milk, (440ml)
  • 1/4 cup butter, (60g | 2 oz)
  • 2 teaspoons pure vanilla extract
  • 1 large egg

INSTRUCTIONS

  • Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
  • Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
    (The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
  • Set the batter aside and allow to rest while heating up your pan or griddle. 
  • Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  • When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  • Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Baked BBQ Chicken Tenders

INGREDIENTS
  

  • 2 pounds chicken tenders
  • 3 tablespoons oil
  • 1 ½ tablespoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ cup bbq sauce (more or less as needed)

INSTRUCTIONS
 

  • Preheat oven to 375° F. Then prepare a 2 quart casserole dish with nonstick cooking spray and set it aside. 
  • Place chicken tenders is a large baggy with oil and massage into chicken. Add in paprika, garlic powder, and salt. Massage chicken tenders again and dump everything into a casserole dish. 
  • Bake for 20 minutes then remove chicken tenders. Brush with bbq sauce and then place back into the oven for 10 -15 minutes or until cooked through and at a safe temperature and chicken is cooked through. 
  • Remove from oven and let rest for 5-10 minutes before serving. 

Sweet and Sour Meatballs

Prep Time:18 mins
Cook Time:30 mins
Yield:6
Thumbnail image for Sweet and Sour Meatballs

Ingredients

 

Meatballs
 

  • 1 1⁄2 pounds ground beef
  • 1 egg
  • 1⁄2 cup bread crumbs
  • 1 cup onions, diced
  • 1 tablespoon fresh ginger, ground
  • 5 garlic cloves, minced
  • 1 teaspoon salt 

Sauce
 

  • 1 cup brown sugar
  • 3 tablespoons flour
  • 1 1⁄2 cups white vinegar
  • 1⁄4 cup soy sauce 
  • 1 cup ketchup 
  • 1 teaspoon sriracha

Directions

Pre-Heat Oven to 400 degrees.

  1. Mix all meatball ingredients together and roll into a golf ball size ball.
  2. Place in a 9 by 13-inch baking dish and bake until browned. While meatballs are baking, make the sauce.
  3. Mix all sauce ingredients in a medium saucepan and mix well before turning on medium heat.
  4. Cook until thickened, about 5 minutes.
  5. Once meatballs are good and brown and the sauce has thickened, pour sauce over meatballs and cook until meatballs are fully cooked through.
  6. Enjoy over white rice with fresh cilantro or green onions!
https://youtu.be/epOMmG1s06o?si=plfHod56jzisM62z
Acre Homestead with Becky!


Comments

Post a Comment

Popular posts from this blog

Freezer Meals with Little Village Homestead

 I talian Meatballs 1/2 C. Panko Crumbs 1/2 C. Milk 1 lb. Ground Beef 1 lb. Ground Pork 1 Egg 1/2 Tbsp. Parsley 1 tsp. Italian Seasoning Salt & Pepper Bake 400° 20 Minutes Beef, Bean & Rice Burritos 2 Lbs. Ground Beef 2 Tbsp. Taco Seasoning 1 tsp. Cumin 1 Can Black Beans (rinsed & drained) 1 Can Corn (drained) 6 C. Cooked Rice 12 Large Tortillas 3-4 C. Shredded Cheese Breaded Pork Loin Chops 6 -8 Pork Chops 1 Egg 1/2 C. Panko Crumbs 1/3 C. Corn Flake Crumbs 2 Tbsp. Parmesan Cheese 1-1/2 tsp. Paprika 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder 1/4 tsp. Chili Powder Salt & Pepper Air Fry 400° for 5 minutes each side. Oven Bake 425° 20 minutes Spicy Mexican Chicken 4 Chicken Breast 1/4 C. taco Seasoning 1(14oz.) Jar Salsa 1/2 C. Shredded Pepper Jack Cheese Bake 350° 45 Minutes Sweet & Sour Chicken 4 Chicken Breast La Choy Sweet & Sour Sauce 1 Can Pineapple Chunks, Drained 1/2 C. Sweet Peppers, Chopped 1/2 C. Onions, Chopped Bake 350° 30 Minutes Sticky BBQ...
Read more

CopyCat Meals // Tales from an Empty Nest

  Copycat Arby’s Roast Beef Roast Beef: Thinly sliced roast beef (several slices for each sandwich you are making) Beef broth (use as much as you need to cover the amount of roast beef you have) Arby's Sauce: 1⁄2 cup ketchup 2 Tbsp brown sugar, packed 1 Tbsp apple cider vinegar 1 Tbsp Worcestershire sauce 1⁄2 tsp garlic powder 1⁄2 tsp onion powder Cheese Sauce: 1 Tbsp butter 1 Tbsp flour 1 cup milk 6 oz sharp cheddar cheese, shredded Instructions: Bring the broth to a boil. Add in the roast beef slices. Bring back to a boil. Cover and simmer  until you’re ready to put your sandwich together.  For the sauce, mix the ingredients together in a  small bowl. For the cheese sauce, melt the butter. Add in the flour. Stir for a minute or two. Add  in milk and mix well. Simmer for about 5 minutes to let it thicken. Remove from head and add in  shredded cheese. Stir until melted. Copycat Oatmeal Cream Pie Ingredients: For the cookie: 1 1⁄4 cups all purpose flour 2⁄3 ...
Read more

10 Seasoning Mixes // Tales From an Empty Nest

TACO Ingredients: 4 Tbsp chili powder 2 Tbsp cornstarch 2 Tbsp cumin 2 Tbsp smoked paprika 1 Tbsp salt 2 tsp garlic powder 2 tsp onion powder 2 tsp oregano 1 tsp pepper 1⁄4 tsp cayenne Instructions: I add 2-3 Tbsp homemade taco seasoning in place of 1 pkt of store bought taco seasoning. Italian Ingredients: 2 Tbsp oregano 1 Tbsp garlic salt 1 Tbsp sugar 1 Tbsp onion powder 1 Tbsp parsley 1 tsp pepper 1⁄4 tsp Italian seasoning Instructions: Whisk everything together in a bowl. Use 2-3 Tbsp in place of 1 pkt of store bought Italian Rib Rub Ingredients: 3⁄4 cup brown sugar, packed 2 Tbsp onion powder 2 Tbsp garlic powder 2 Tbsp Tony’s Creole Seasoning (or your favorite Cajun or Creole seasoning) 3 tsp pepper 2 tsp salt 5 tsp paprika 1⁄2 tsp cumin 1⁄2 tsp chili powder Instructions: Whisk everything together in a bowl. Apply liberally to ribs. (I’ve also used this on burgers.) This should be enough for 2-4 slabs of ribs depending on how much you use. Ranch Ingredients: 1⁄2 cup buttermilk po...
Read more