Chicken-Fried Hamburger Steak

Well, as long as I’ve just posted about the term “chicken-fried”, I thought I might as well share what we’ve been eating lately.

In a desperate search for a different way to use ground beef (not spaghetti or meatloaf… again), I decided to try a ground beef version of… well… something akin to chicken-fried steak.

[cue: Hallelujah Chorus].

Raising our own beef cows means that we usually have an almost unlimited supply of ground beef... if nothing else. :-D

Raising our own beef cows means that we usually have an almost unlimited supply of ground beef… if nothing else. 😀

Here’s basically what I did the other night:

  1. Completely thaw 2 pounds of ground beef. If I’m starting mid-to-late afternoon, I just put the frozen meat – still wrapped – in a sink-full of hot water. This thaws it pretty quickly!
  2. In a large mixing bowl, combine the meat with the following ingredients:
    • 2 eggs (So far, when I’ve made it, I’ve added about one egg per pound of meat.)
    • Garlic Powder (We like quite a bit. Plus, if the meat is gamey at all, this really helps tame that taste.)
    • Minced Onion, dried
    • Salt & Pepper
    • Olive Oil (This may be unnecessary if your meat has a good amount of fat in it already. Ours is quite lean right now.)
  3. In a pie plate or dinner plate, combine flour, salt, and black pepper – for dredging.
  4. In another pie plate or dinner plate, pour a goodly amount of buttermilk.
  5. With the meat mixture, make small balls (just according to your preference. Keep in mind that they will be flattened, and will get fairly large as a result.).
  6. Heat the griddle with some oil on it.
  7. Roll one of the balls in the dredging mixture, flatten slightly in your hand, dip it in the buttermilk, and dredge it again in the flour. Before removing it from the flour, press it out as you can get it (while still being able to move it to the griddle).
  8. Move it to the griddle, and cook until browned.
  9. Repeat until meat is gone.

Enjoy this with mashed potatoes and white gravy. Hurray for a different ground beef meal!


Cooking Term: Chicken-Fried

Have you ever wondered what it means, exactly, to have something “chicken-fried”? I always had a feeling it was like this, but wasn’t quite sure.

Click the image to go to Ree Drummond’s Chicken-Fried Steak recipe. (image from states it concisely:


to dip (meat, vegetables, etc.) in batter and fry, usually in deep fat.

Cooking Term: Remoulade

This week’s cooking term is:

noun | ré·mou·lade \ˌrā-mə-ˈläd, -mü-\

: a pungent sauce or dressing resembling mayonnaise and usually including savory herbs and condiments


Click on the image to go to a recipe for remoulade on

Remoulade is commonly served (in the US) as a condiment for seafood, French fries, and even hot dogs. But, from what I’ve found in my research, there are a multitude of both recipes and uses. This sounds like a must-try!

Recipe Review: Pioneer Woman’s Pots de Creme

Okay, y’all – it just doesn’t get much easier than this. And, it doesn’t get much more amazing, either…

I made two batches of this recipe this past weekend, and it was a huge hit!

All you need is:

  • 12 oz. Semi-Sweet Chocolate Chips
  • 4 Eggs (Room Temp)
  • Pinch of Salt
  • 2 t. Vanilla Extract
  • 8 oz. HOT coffee.

Click HERE to see the recipe from Pioneer Woman. If you like chocolate, you’ll love this!

Cranberry Thumbprint Cookies

The other day, I found it was time to make another batch of some sort of Christmas goodies. Thumbprint cookies sounded excellent. However, our jam selection was… uninspiring. After consulting the little brother, it didn’t take long for us to realize the obvious solution: Use the cranberry sauce!

Daddy had made some delicious cranberry sauce for an event, but we had a lot left over. Did it work with thumbprint cookies? Oh, yeah.

I just used Better Homes & Garden’s cookie recipe, with a little tweaking:

Instead of baking the cookies and THEN filling with jam, I filled the UNBAKED cookies with cranberry sauce. This way, the cranberry sauce was able to candy a bit in the oven. The result was delicious, festive, soft-chewy cookies. Give it a try!

At-Home Grocery Shopping

It was already after 11:00 a.m., and I was almost done folding another load of laundry. If I got my act together, I knew we could eat something other than PB&J for lunch… But, what would it be?

Sometimes it’s a good idea to think about those leftovers, or other need-to-be-used ingredients, rather than starting from scratch. So, I found some left over grilled chicken and worked from there.

Here’s what I ended up with:

Grilled Cheese Sandwich with Caramelized Red Onions and Grilled Chicken

  • leftover grilled chicken, sliced
  • red onion (the very last one…), caramelized
  • leftover bacon jalapeño cream cheese spread
  • cheddar-jack sliced cheese (that I found tucked back in the cheese drawer)
  • bacon grease, for frying

Voila! It turned out to be a tasty combo of ingredients that really needed to be used.

Recipe: Spritz Cookies

This week we had our first “winter weather”… Meaning, for us, a mixture of sleet and snow.

We still have some green grass, lots of falling leaves, and occasional warm weather. But, winter precipitation calls for action. This time, it meant that Luke made one of our favorite Holiday traditions: Spritz Cookies.

This is the recipe that our family has used… forever, I guess. 🙂

Spritz Cookies

  • 1 cup vegetable shortening

Cream this, then gradually add:

  • 3/4 cup sugar

Add and beat well:

  • 1 egg

In a separate bowl, sift together (then add to shortening mixture):

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • dash+ salt


  • 1 teaspoon almond extract
  • green food coloring (optional)

Fill cookie press with dough; press onto baking sheets. Add festive sprinkles (optional).

Bake at 350F for 10-12 minutes.