I am so excited to be a guest blogger on TVP for the next two days!! I have really enjoyed blogging and one of my favorite things to do is cook! I like to think I am Paula Deen, Jr.
This following dinner is Southern Inspired since I am from Texas and I always use my southern belle voice while making all of it!
One of my fiance's favorite thing I make is chicken fried steak. With it being so messy to make he probably only gets to enjoy it once a month...maybe.
Paula's Chicken Fried Steak
•1 1/2 cups, plus 2 tablespoons all-purpose flour
•1/2 teaspoon freshly ground black pepper
•8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
•1 teaspoon House Seasoning, recipe follows
•1 teaspoon seasoning salt
•3/4 cup vegetable oil
•1 1/2 teaspoons salt
•4 cups hot water
•1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional
•1 bunch green onions, or 1 medium yellow onion, sliced
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in the flour mixture. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the water and the monosodium glutamate, if using, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.
•1 cup salt
•1/4 cup black pepper
•1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Paula's Garlic Mash Potatoes
3 medium baking potatoes, peeled and coarsely chopped
1 teaspoon salt
4 tablespoon butter, at room temperature
1/4 cup sour cream, at room temperature
1 teaspoon finely minced garlic
whole milk, start with 1 Tablespoon, at room temperature or warmed
salt and freshly ground black pepper to taste
In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.
Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.
Paula's Not Yo Momma's Banana Pudding
•2 bags Pepperidge Farm Chessmen cookies
•6 to 8 bananas, sliced
•2 cups milk
•1 (5-ounce) box instant French vanilla pudding
•1 (8-ounce) package cream cheese, softened
•1 (14-ounce) can sweetened condensed milk
•1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. Serves 12.