Newlywed in the Kitchen {2016} Recipe #14: Kylee's Chicken Pot Pie

**Quick reminder:  This is your LAST DAY to enter the Pink Blush Giveaway!**

In an attempt to keep the family fed after LL arrives, I have decided to start making some meals I can freeze. The Boy from Texas' cousin, Kylee, suggested chicken pot pie and gave me her recipe.  I modified slightly to fit my spice cabinet and it turned out delicious!  I just doubled the recipe and froze half of the filling.  All I will have to do is thaw it and put it in a pie crust and we'll have dinner.

I thought it turned out really tasty and honestly can't wait to have the batch in the freezer! BB liked the chicken and the crust but picked out the veggies.  The Boy from Texas was grumpy so I think he ate cereal that night.  Ha!

Kylee's Chicken Pot Pie

Olive oil

1 pound chicken

3 stalks celery

4 carrots

Minced onion (she uses real onion)

1C frozen peas 

1C frozen green beans

Seasoning (His cousin uses thyme, salt, pepper. I used celery salt, parsley, bay leaves, Rosemary, oregano, salt, pepper, garlic powder.)

1 can cream of chicken soup (she uses cream of mushroom)

Frozen crust (She uses a Pillsbury one that is square. I could not find that so I just used a generic brand deep dish crust.  You want the one with two crusts so you have one for the top.)

Cook chicken in olive oil until browned. Put aside in large bowl. 

Sauté chopped carrots, celery, onion covered in olive oil until soft.  Add frozen veggies and sauté until thawed.  Add seasoning.  Put all veggies into bowl with chicken.

Add soup to bowl and mix well. 

Place filling into pie crust.  Cover with other pie crust.  Bake as instructed.

{To make this freezer friendly, all I did was prep the filling as listed above and then put it into a freezer bag instead of into the crust.  When I'm ready to use it, I'll just need to thaw, pour the filling into a pie crust, and bake.}

Newlywed in the Kitchen {2016} Recipe #13: Pioneer Woman's Sausage Gravy

Basically if the Pioneer Woman recommends it, I like it.  We don't eat biscuits and gravy too often, but this is a quick, easy recipe for a hearty breakfast. The Boy From Texas liked it, BB didn't really like the sausage but was all about the biscuits with gravy on them if you picked the sausage out. So I'll call that an overall positive review from the men of the house.

Pioneer Woman's Sausage Gravy 

(Serves 5-6)

1 pound breakfast sausage

1/3 C flour 

3-4 C milk

Salt and pepper to taste 

Biscuits (I am lazy and used ones out of a can. If you want to make PW biscuits, click here.)

Brown sausage in skillet.  Slowly add in flour and allow sausage to absorb.  Then add milk about 1 cup at a time, stirring well.  Let cook on low until gravy thickens.  It will take a bit to thicken.  (I like thick gravy so I just used 3 C of milk.)

Season with salt and pepper. 

Serve over biscuits. 

Newlyweds in the Kitchen {2016} Recipe # 12: Blueberry Pancakes

I love a good pancake.  This recipe is so easy that I pretty much always have the ingredients in the house. The addition of blueberries makes it feel fancier to me.  

The Boy from Texas and BB both had seconds, so it's husband and kid approved. 

Blueberry Pancakes

(Serves 4)

1 C flour 

1 T sugar 

1/2 t baking powder 

1/2 t baking soda

1/2 t salt

2 eggs

1 C milk

1 T vanilla 

2 T melted butter 

1/2 C blueberries (if desired)

Mix dry ingredients in bowl.  In second bowl, mix wet ingredients. Mix two bowls together.  Cook on hot griddle.

Newlywed in the Kitchen {2016} Recipe #11: Slow Cooker French Dip Sandwiches

Y'all.  This recipe. For real. (If you want to, you could easily throw in some onions, bell peppers, green chile, etc to spice things up a bit.  But honestly, it was so good without it, I might not ever mess with things!)  As you might expect from a meal of bread, beef, and cheese, The Boy from Texas was a big fan.  BB mostly liked the cheese...

Slow Cooker French Dip Sandwiches

Chuck roast

2 cans Campbell's French onion soup 

1 can Campbell's beef consume

Butter 

Hoagie rolls

Provolone cheese

Thaw roast. Place in slow cooker. Pour all 3 cans of soup on top of roast.  Cook on low for 8 hours. {Fair warning...it will smell pretty oniony, especially at 7 in the morning.}

Remove roast from slow cooker and slice. 

Take about 3C of the soup from the slow cooker and boil in a sauce pan for about 10 minutes to reduce.  This will be the au juice.

While that is cooking, butter and toast hoagie rolls. 

Put sliced roast on the rolls,

Cover with Provolone. Place in oven on broil until cheese bubbles. {Pay attention here, you will burn it if you are not careful.}

Serve with a small bowl of au juice.

Newlywed in the Kitchen {2016} Recipe #10: Crystal Cattle's Green Chile Hamburger Crescent Rolls

Some of you guys know my friend Crystal Cattle.  For those of you who don't, let's take a minute to appreciate the fact that a New Mexican (me) stole a green chile recipe from a Canadian (her)!  She posted this recipe a while back and it sounded easy and tasty.  Plus, her beef ranching/corn farming husband in Iowa approved, so I figured it was something The Boy from Texas would be on board with. And he was!  I'm on board too because these babies are ready in about 20 minutes and after working all day and trying to keep BB out of my way long enough to have something edible, fast is my friend.

Crystal Cattle's Green Chile Hamburger Crescent Rolls

1 tube crescent rolls (I used the buttery kind...she used reduce fat)

1 t black peppper

1 t garlic salt (I used garlic powder)

2 oz cream cheese

1 pound ground beef

1/4 C chopped onions (I just used minced onions)

4 oz chopped green chile

Heat oven to 375.

Brown hamburger meat, add onions, pepper, and garlic.  Drain fat from meat once browned.

Add cream cheese and green chile to cooked meat.  Stir until cream cheese is melted.

Spray a cookie sheet with non-stick oil.  Place squares of the crescent rolls on the cookie sheet. You'll have four squares and you'll have to pins the seams together.  (I didn't read this very well when I was cooking and I did them as 8 triangles rather than 4 squares.) 

Scoop hamburger mixture into the center of the crescent roll.  Fold corners towards center and pinch seams.  (I just rolled mine up and pinched the corners.)  It's okay if a little hamburger is sticking out.

Bake for 10-11 minutes or until bread is cooked.

Newlywed in the Kitchen {2016} Recipe #9: Mrs. Hepburn's Coleslaw

Back in July, we were out at the lake and Mrs. Hepburn whipped up some coleslaw.  The Boy from Texas went on and on about how it was just the very best coleslaw he had ever eaten.  So I valiantly tried my best to re-create the dish at home.  Maybe food just tastes better at the lake?  Or maybe she has some magic touch?  Regardless, while mine was deemed "decent," it sure wasn't the original.

View from the lake house...no wonder food tastes better here.

Nevertheless, I liked it and it was a really great summer addition to the menu because it's cool, fresh, and amazingly simply to make!

Mrs. Hepburn's Coleslaw

2 heaping T mayo

1-2 t white vinegar

1-2 t fresh lime juice

Salt and pepper to taste

1/3 head cabbage

Fresh cilantro to taste

 (I might also add some shredded carrots or some chopped apple next time!)

Mix mayo, vinegar, lime juice, salt and pepper.  You sort of have to taste this as you go to see when you think the mixture is right.  Mrs. H says it's always easier to add more vinegar so start lightly with that.

Chop cabbage and add to dressing mix.  Stir until well coated. 

Top with fresh cilantro.

Newlywed in the Kitchen {2016} Recipe #8: Crispy Parmesean GarlicChicken

"Now that is how you cook chicken."

As soon as The Boy from Texas uttered these words, I knew this was a recipe I had to share.  Add to that the fact that BB ate an entire chicken breast, and it can be done in about 30 minutes...well, it's obviously a new family favorite around here!

Crispy Parmesan Garlic Chicken

4 boneless, skinless chicken breasts (I use the thin cut ones)
1/4 C melted butter
1 T garlic powder
1/2 C bread crumbs (I used Italian style)
1/2 C shredded Parmesan cheese (I actually used a Parmesan/Romano mix)
1/2 t oregano
1/2 t parsley

Preheat oven to 425 and line or spray baking pan.

In a shallow bowl combine melted butter and garlic powder.  In another shallow bowl, combine bread crumbs, shredded cheese, oregano, and parsley.

Dip chicken into butter and then coat with breadcrumb mixture.

Place on baking sheet for 15-20 minutes or until chicken is cooked throughout and not pink. (I did mine about 25 minutes and flipped them in the middle.)

*Now....this is actually part of a larger recipe that includes pasta Alfredo to go along with it.  We thought the Alfredo sauce was okay, not spectacular and I added some broccoli...which I think the boys both spit out and only I ate.  If you want that part of the recipe, click here.  When I make it again, I'll just do the chicken and then pair it maybe with rice or a baked potato or salad or something.*

Newlywed in the Kitchen {2016} Recipe #7: Chicken Parmesan

I've been in a major funk where absolutely nothing sounds good to eat.  I don't know if it's the heat--I suspect that's it--or me feeling hugely pregnant, but I've just not been in the mood.  But the other day, an Olive Garden commercial inspired me and I decided we needed to have some chicken Parmesan for dinner.  Enter Pinterest, where I combined a couple of recipes to find something pretty painless!

Rating:  I give it a 4/5.  The Boy from Texas won't play along anymore, but he ate two servings and said it was something he'd eat again.

Chicken Parmesan

4 medium/large chicken breasts (about 2 lbs)
1 cup flour
Salt

Pepper
2 eggs, beaten
1 cup Italian style bread crumbs
3 cups grated Parmesan cheese  (You can actually use 1C Parmesan just for the breading and then the other 2C can be another kind of cheese...the recipes I saw called for Mozzerella, and I made The Boy from Texas' with a Mexican cheese that he likes on everything.
Olive oil
Your favorite spaghetti sauce (I'm a Prego fan, myself)
8 oz (2 cups) shredded mozzarella cheese

Slice chicken breasts in half to make them nice and thin.  (Note:  I usually buy thin cut chicken at the meat market, so if you do that, you can skip this step.)  Get three bowls.  In Bowl 1, put flour, salt and pepper.  In Bowl 2, put eggs and beat.  In Bowl 3, mix breadcrumbs and 1C Parmesan cheese.  (I used shredded, you could probably use grated just as well.)  

Dip the chicken (both sides) in Bowl 1, then Bowl 2, then Bowl 3.  Set aside for a few minutes.

Heat up olive oil in skillet and brown each side of the chicken breasts.  You don't have to cook all the way through since you're about to put them in the oven, but you want them to be nice, brown and crispy.

Place chicken in a baking dish.  Top each chicken breast with some spaghetti sauce and cheese.  Bake in the oven at 425 for about 10-15 minutes.

I served with a Penne pasta tossed in olive oil and herbs.  You could really serve with anything you want...salad, spaghetti with sauce, veggies, whatever.

Newlywed in the Kitchen {2016} Recipe #6: Cajun Chicken Pasta

I love it when a Pinterest recipe works out just like it should.  It's even better when The Boy from Texas likes it enough to want seconds.  This recipe is really easy and it was seriously delicious!

Cajun Chicken Pasta

2 boneless, skinless chicken breasts (sliced or diced)

2 T olive oil (divided)

2 T cajun seasoning (divided)

8 oz Penne pasta

2 T unsalted butter

3 cloves garlic (I used garlic powder....)

Salt and Pepper

1 C heavy cream

1/2 t lemon zest (I didn't use this because I didn't have any)

1/4 C grated Parmesean

2 Roma tomatoes, diced

Parsley

Shredded Parmesean

In a gallon-size Ziplock bag, add chicken, 1 T olive oil and 1 T cajun seasoning.  Shake well to coat chicken thoroughly. 

In skillet, add remaining olive oil and cook chicken until browned.  Set aside.

In medium pot, cook Penne as directed.  Drain and set aside.

In medium saucepan, melt butter.  Add garlic and cook until fragrant (1-2 minutes).  

Gradually whisk in heavy cream and lemon zest.  

Stir in grated Parmesean until slightly thickened (1-2 minutes).  If too thick, add more cream.  {Warning here....the sauce will thicken as it cooks and when you mix in the pasta.  I got worried it was too runny and added more cheese and it ended up being a touch too thick.}

Season with salt and pepper.  

Stir in pasta until combined.  Serve topped with chicken, diced tomatoes, parsley, and shredded cheese.

Newlywed in the Kitchen {2016} Recipe #4: Chicken Stir Fry

This is one of my favorite recipes.  It's easy, quick, tasty, and healthy.  Hard to beat those things!  The Boy from Texas eats it without much complaint, and considering it involves no beef, potatoes, or tortillas, I'd say that is a pretty glowing recommendation from him.

Chicken Stir Fry

1 pound chicken breast

Olive oil

Salt, pepper, garlic powder, crushed red peppers (optional)

About 5 cups mixed veggies (I like bell peppers, carrots, broccoli, cauliflower, squash, and cabbage)

Rice (I personally would make this with jasmine or brown rice.  The Boy from Texas will only eat it with Uncle Ben's long grain rice medley. #marriageishard)

Stir fry sauce (I used Kikkoman, picture below.)

Put olive oil and chicken in a skillet.  Season with salt, pepper and garlic powder.  Cook until browned.

While chicken is cooking, steam veggies.  (You can use a steamer, or you can just put a bit of water in the bottom of a sauce pan, put veggies on top, place a lid on and leave it over LOW heat for maybe 10 minutes or so.)

Put veggies into skillet with chicken and add Stir fry sauce.  (I probably use 1/2 a bottle.)  Allow to simmer on low heat.  Add crushed red peppers for a little spice.

Prepare rice as directed on box.

Serve Stir Fry over rice.

Newlywed in the Kitchen {2016} Recipe #3: Turkey Cranberry Wraps

I hesitate to call this a recipe since there is no cooking involved, but for those of you who have jobs and/or kids, sometimes a meal with no cooking is just what you're after.  I have been trying to find some new lunch options and came across this idea on Pinterest.  I modified a bit to fit my tastes, and here we go.

(There is no score from The Boy from Texas. I didn't make him one.  He'd hate it.  But I give it a 4/5.)

Turkey Cranberry Wraps

Wrap or tortilla (I recommend the Mission Spinach Herb wraps)

Deli turkey (I like the mesquite smoked)

Sliced cheese (I used white cheddar but any kind would be fine)

1/8 C Craisins (I like cherry flavored)

1/4 apple, chopped

Lettuce

Dressing, mayo or Greek yogurt of your choice

Smear dressing on wrap.  Cover with turkey and cheese.  Sprinkle on Craisins and apples.  Top with handful of lettuce.  Wrap tightly.  Enjoy.

Newlywed in the Kitchen {2016} Recipe #2: Stuffed Bell Peppers

I'm always looking for something fairly healthy but still tasty and easy to prepare.  This recipe fit the mold and I will definitely be making it again!

The Boy from Texas Comments:  "It's not bad for a bunch of rice and a bell pepper."

My Rating:  4/5.

Stuffed Bell Peppers

6 large green bell peppers

1 pound ground beef

1/2 C chopped onion (I don't like onions, so I always just sprinkle some minced onion for flavor)

16 oz can diced tomatoes (I used diced tomatoes with green chile because I'm from New Mexico)

1/2 C white rice

1/2 C water

1 t salt

1 t pepper

1 t Worcestershire sauce

1 C shredded cheddar jack cheese

Cut tops off of peppers, discard membranes and seeds. Chop enough from the tops to have 1/4 C chopped bell pepper.

Take whole peppers and slice in half longways. Put them in boiling water for about 5 minutes.  Set upside down to dry.  Sprinkle insides lightly with salt. Set aside.

Brown ground beef, onion, and 1/4 C chopped bell pepper until meat is cooked and veggies are tender.  Drain off fat and return to pan.

Add in tomatoes, uncooked rice, water, salt, Worcestershire, and  pepper.  Bring to boil, cover, reduce heat to simmer.  Cook for about 20 minutes or so until rice is done.

Heat oven to 350.  Place peppers into baking dish.

When rice is ready, add in cheese and mix well.  Stuff peppers with meat mixture.

Bake for 30 minutes.

Newlywed in the Kitchen {2016} Recipe #1: PW's Potato Skins

For Christmas, I completed my collection of all The Pioneer Woman's cookbooks.  I think she's fantastic.  Everything I've ever tried has been amazing.

So, one Sunday while we were hanging out watching football, I decided that trying her Potato Skin recipe was just the way to start off Newlywed in the Kitchen for 2016.

The recipe was easy and the potato skins were quite tasty and easy to make!  I'd definitely recommend them.

The Boy from Texas Rating:  2  (He's in a bad mood.)
My Rating:  4

 

Pioneer Woman's Potato Skins 

8 Russet potatoes

4T canola oil (I used olive oil)

2T butter

Salt to taste

1.5C grated Cheddar cheese

8 slices pepperd bacon, fried, chopped (I totally cheated here and bought the pre-cooked bacon bits--Oscar Meyer brand--and it worked fine.)

2 sliced green onions (I left this out)

.5C sour cream

Preheat oven to 400.

Wash potatoes and pat dry.  Use your hands to run oil over potatoes.  Place on baking sheet and cook until skin is crisp and potatoes are soft, about 40 minutes.  Let cool until you can handle.

Cut potatoes in half lengthwise and scoop out the innards, leaving just a bit of potato in the skins.  Melt butter and 2T oil and brush the inside of potatoes.  Flip over and brush back side of potatoes as well.  Sprinkle with salt.

Place in oven fact down and cook about 8 minutes until crisp. Flip potatoes over and continue to bake until the potato edges turn golden brown (about another 10 minutes).

Remove from oven and sprinkle with cheese and bacon.  Pop back in oven for long enough to melt the cheese. (I broiled as well to make the cheese a bit crispy.)

Top with green onions and sour cream.

Christmas Tradition #2: Tiger Butter (and Newlywed in the Kitchen #33)

When I was a kid, my Gran made the same Christmas candy every single year. Since she "went on to her reward" as she called it, I have tried to carry on the tradition. I can't wait to carry on this tradition with BB.

This recipe is super quick  and super easy. I am counting it as Newlywed in the Kitchen Recipe #34. The Boy from Texas doesn't like peanut butter so he didn't rate it. 

Tiger Butter

1 package of vanilla almond bark

1/2 C crunchy peanut butter

3/4 C semisweet chocolate chips

Put almond bark in microwave-safe bowl.  Microwave for 1 minute and then stir.  Then microwave for 45 seconds at a time, stirring each time until melted (it only took me 2 times).

Add in peanut butter and stir. Spread out on wax paper or fool. 

Place chocolate chips in microwave-safe bowl.  Cook for 1 minute and stir. Cook another 45 seconds and stir. (Keep going if not melted, mine were). 

Pour chocolate on top of the almond ark/peanut butter and use a spoon to swirl. 

Let it cool and then break into pieces. Place in fridge to harden. 

Newlywed in the Kitchen Recipe #32: Blueberry Oatmeal Bread

Recently someone in our church died and I wanted to make something to take to his wife. I needed something quick and easy since my hands are full with BB.  This recipe was perfect!  I even made 2 loaves so we would have one to try.

The Boy From Texas Rating: 3

Blueberry Oatmeal Bread

Ingredients

- 1 C blueberries (fresh if you can!)

- 2 C and 1 T flour

- 1 C sugar

- 2 t baking powder

- 1 t salt

- 1 C Greek yogurt

- 2 eggs

- 1/2 C butter (melted)

- 1 t vanilla

- 1/2 C oats

Preheat oven to 375°F. Grease 9x5 loaf pan.

In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.

Scrape the mixture to loaf pan. It will be thick and a little sticky. Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. (I had to cook mine quite a bit longer, like 15 or 20 minutes.)

Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.

Newlywed in the Kitchen Recipe #31: Loaded Baked Potato Soup

I probably need to change the title of this series to "Old Married Couple in the Kitchen" because if we were Newlyweds, The Boy from Texas would still eat anything I cooked and tell me it was good even if it wasn't.  As it stands now, he tells me he doesn't like soup and at leftover pizza instead of trying this recipe.  The honeymoon is over, kids.

Anyway, this recipe is a good one if you, unlike my husband, like soup!  It's easy and good....great combination!  I saw this idea on Facebook and made a few changes to make it fit my liking. 

The Boy from Texas Rating:  N/A

My Rating:  4.

Loaded Baked Potato Soup

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, I did low fat)
3 oz bacon bits
1/2 Cup shredded cheddar cheese 

1/2 C Sour Cream
Pepper

Parsley

Garlic Powder

Directions:
Put the hash browns in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add pepper, garlic powder, and parsley to your liking.

Cook on low for 7-8 hours or until potatoes are tender. 

An hour before serving, cut the cream cheese into small cubes. (I made mine too big and it took longer to melt.  Cut them small.) Place the cubes in the crock pot.  Add 1/2 C cheddar cheese and 1/2C sour cream and remaining bacon bits. 

Stir a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it's ready to serve. 

Top with whatever you like....cheddar cheese, sour cream, parsley, bacon bits....

Newlywed in the Kitchen Recipe #30: New Mexican Chicken Bubble Up

When I first saw a recipe for "cracked out chicken bubble up" on Pinterest, I had to try it.  Frankly, we were not fans of the bacon ranch flavor. But I thought it had potential so I decided to use the basic recipe and make it New Mexican. Which meant taking out bacon and ranch and adding green chile.  Much better!  It is quick, easy, and filling!  Kinda of like an enchilada casserole with biscuits rather than tortillas.

The Boy from Texas Rating:  3

New Mexican Chicken Bubble Up

2 C cooked, chopped chicken

1 can cream of chicken soup

8 oz sour cream

1C shredded cheddar cheese

Green chile (I used 3 hot chopped peppers)

12 oz can biscuits

Heat oven to 350.  Spray 9x13 pan with cooking spray.  Set aside.

In large bowl, mix all ingredients except biscuits. 

Cut or tear each biscuit into 4 pieces. Add to large bowl and toss. 

Bake 30-40 minutes (original recipe said 30, took my oven 40) until biscuits are golden brown.

Newlywed in the Kitchen Recipe #29: Apple Crumble

Last week I came across this recipe on A Blog for my Mom and thought it sounded good. When Honeycrisp apples were half off at the store, I took that as a sign and decided to give it a whirl.  It was yummy and easy...two important recipe qualifications!

The Boy from Texas Rating: 4

The Boy from Texas Comments:  He didn't make any comments but snuck in and polished this off the next afternoon.  I figure he liked it.

Apple Crumble

**This made two pies for me. I recommend you make this as a pie rather than a stand-alone.  I like the frozen pie crusts.**

2 pie crusts

Filling:

6-8 apples, peeled & sliced 

1/4 cup flour

1/2 cup sugar

1 tbsp cinnamon

Crumble:

3/4 cups flour

1/3 cup sugar

6 tbsp butter

Preheat oven to 400 degrees.

In large bowl, toss apple slices with 1/4 cup flour, 1/2 cup sugar, and 1 tbsp cinnamon. Spread over pie crust.

Cut butter into small pieces and pulse with flour and sugar in food processor until crumbly. Spread over top of apples.

Bake for 40 minutes, let cool for 10.

Newlywed in the Kitchen Recipe #28: Crockpot Chicken and Stuffing

The arrival of BB has greatly decreased the amount of time and energy I have in the kitchen.  So in my attempt to track down easy recipes, I came across this crock pot recipe that turned out excellent!

The Boy from Texas rating: 4

The Boy from Texas comments:  Pretty good for chicken.

Crockpot Chicken and Stuffing

*Serves 6*

2 pounds chicken, thawed

1 box (6 oz) stuffing mix

1 can cream of chicken soup

3/4 C sour cream

1/3 C water

Bag of frozen green beans

Salt and pepper to taste

Spray crock pot with cooking spray. Place chicken in crock pot and season with salt and pepper.

Cover chicken with stuffing mix.

In medium bowl, mix soup, sour cream, and water.  Spread over stuffing mix.

Place green beans on top.

Cook for 4 hours on high or 6 hours on low. 

When cooked I stirred it all together to mix it and to break chicken breasts into small pieces.

I failed to get a picture.  Here is one of my kid instead.

Newlywed in the Kitchen Recipe #27: Mom's Chicken Fried Steak and Gravy

If there is one meal a good, country girl should know how to make, I feel like it's chicken fried steak.  I had never attempted this dish before.  It seemed complicated, messy, and frankly, my mom makes it a lot when we come over so I figured that The Boy from Texas could get his fill there.  But, in advance of us having The Baby from Texas, I felt like I should give this recipe a whirl.  My mom emailed it over.  It was less complicated than I thought, but was super messy.  So heads up on that.

The Boy from Texas Rating:  4

The Boy from Texas Comments:  Tastes like chicken fried steak to me.

My Rating:  5.

For steak:
Cubed or Tenderized Round Steak
1 C flour
Salt and pepper
2 eggs
1/4 C milk
1/4 Vegetable Oil

For gravy:
1/4 to 1/3 C flour
Milk


In small, put flour, salt, and pepper. Stir it.(I actually used an old cool whip container I saved.)

In another bowl, put eggs and 1/4 C milk. Whip with fork.  (Used another cool whip container.)

Put about ¼ C of oil in skillet. You will want to warm the oil in the pan before you place the meat in it.

Slice meat into small pieces.  (This isn't necessary, just makes it easier to be sure meat is cooked and somehow helps make breading stick better.  I'd say mine were probably 3" x 3".


Roll each piece of meat in the flour and shake off excess flour. Then roll the meat in the egg/milk mixture. Roll the meat again in the flour. Place the meat into the skillet of warm oil. Do the same process with all meat. Place lid on pan.

Let meat cook until batter begins to brown on bottom. Turn meat over, replace lid and cook until batter browns. Turn meat back over and cook a little more on each side. Then, remove lid and cook until each side has browned.  (To be sure meat it cooked through, you can just poke the center with a fork and ensure that juices are clear.

Set meat aside.

Remove excess oil and keep enough in pan to make your gravy.  (This is the kind of unhelpful instruction that makes me crazy from family recipes.  How much is enough?  How much is too much?  I didn't have very much left in the pan, so I just left it all in there).  Add about 1/4 or 1/3 cup of flour to grease. Use wire whisk to stir. Brown the flour good and then add milk (How much?  She doesn't say.  I just kept adding a little bit at a time until the consistency looked about right). Stir with whisk. Lower heat and let gravy thicken continuing to stir with spatula that has holes in it. If it gets too thick, add more milk.