This updated and revised recipe for Country Fried Chicken and Gravy takes a hint from my old original recipe for Fried Chicken for Two, which uses chicken strips or tenderloins. I modified it slightly for improvement for cooking larger pieces of chicken breast. I also borrowed ideas for gravy from my Chicken Fried Chicken and Gravy recipe from a week or so ago, making it white this time instead of brown. A special treat was the white chicken gravy…so easy to make in a heartbeat or two!
This is what comfort food is all about as far as I’m concerned!
I’m sure you’ve heard of the Southern comfort food, chicken fried steak. This is the same, but with chicken breast instead of beef. You’re going to love this Chicken Fried Chicken and Gravy. My gravy turned out a little thin, but I didn’t want to overcook it. As it turns out, it got really thick upon standing, and the extra gravy remained quite warm in a little bowl on the side.
The mashed potatoes are quickly made with real Idahoan Premium Mashed Potatoes, which comes in a gallon-sized carton from Sam’s Club. I like them firm and lumpy, not whipped. Mileage may vary.
It wasn’t raining today, but it was a little too windy to grill outdoors, so I tried my backup plan, and used my George Foreman electric grill on the kitchen countertop.
This Rainy Day Strip Steaks method, along with my new Sauteed Rosemary Potato Slices, made a delicious Sunday afternoon lunch! I didn’t have any Choice New York strips, but I already had a couple of Select strip steaks, which are generally too tough for anything but chopping them up and making beef tips or stew after boiling to smithereens.
However, I was craving something to try using my new steak sauce, Jim’s Improved Spicy Steak Sauce. Some people don’t use steak sauce at all, but every once in a while a guest might ask for some, or you have a steak that needs a little help, like my steak today.
The potatoes were a welcome change from the fare that I usually serve with my steaks. They were easy, tasty, and were fork-tender!
When you don’t have much time to spend in the kitchen for a small lunch or supper for two, try this 20-minute entree. Quick BBQ Turkey Kielbasa is attractive, quick, and easy to cook in a skillet. If you like macaroni and cheese, it can be cooking on the stovetop while you’re stirring the kielbasa.
After passing out samples of my new Sweet Chipotle BBQ Sauce, a couple of cashiers at my local supermarket told me that it was better than any store-bought sauce they had been using of the honey-chipotle variety. Everyone that tasted it wanted the recipe. One of these cashiers told me she planned on using it in her ground beef-baked bean recipe. I personally have used it for dipping chicken tenders, on pulled pork sandwiches, and on grilled chicken breasts…all tasted delicious.
You’ll find that the minimum amount of chipotle pepper flakes in the recipe will give you some heat, but some like about twice that much. If you’ve never seen chipotle pepper flakes at your supermarket, order them from www.myspicesage.com. You will be amazed at the creative dishes you can make with these tasty, spicy flakes. You can also order brown chipotle powder, which is twice as hot as the flakes, so be careful.
For the bourbon in my recipe, I used Evan Williams Kentucky Straight Bourbon Whiskey, often referred to as Evan Williams Black, because of the black label. Jack Daniels also makes an excellent 86 proof bourbon. You need to know that if you use a tablespoon of bourbon that I used in my original recipe, after 3-4 days, the bourbon flavor actually gets stronger, perhaps too much. In my current recipe, I only use a teaspoon.
If you save and clean your old salad dressing or sauce jars like I do, all you need is a jar that holds about 2 cups (16 ounces). You can also order sauce jars and lids from www.usplastic.com at very reasonable prices. Just go there and type “sauce jars” in the search field.
Pork chops with glaze of any kind is one of my favorite methods for improving the flavor of this delicious meat, and this recipe didn’t let me down.
This Jim’s Ground Beef Enchiladas recipe is my fourth attempt recently at making tasty ground beef enchiladas. All the recipes I tried seemed to be concentrating too much on cheese as an ingredient, or used flour tortillas (which I don’t like) and with my new recipe here, you can either include the cheese or leave it out. It’s not so much that it overpowers the taste like other recipes I’ve tried. So, if you’re a beef enchilada lover, you’ll probably love this one!
By the way, don’t try to hurry things up by skipping the part about heating the corn tortillas, because if you do not heat them properly, they will fall apart in the pan like mine did the last time!
A few days ago, I had some ham steak with another one of my earlier sauces on it (see Pan Fried Ham Steak with Chipotle Bourbon Sauce & Glaze).
Although that particular recipe was delicious, I have to give this one a blue ribbon. I like the sauce on this Pan Fried Ham Steak with Seedless Raspberry Jelly Chipotle Sauce even better. The sauce gives it the spicy sweetness that this ham deserves!
If you like this new sauce, be sure to see my Seedless Raspberry Chipotle Sauce recipe like this using jam instead of jelly.
You’re probably thinking that I’m a meat lover, and you would be correct! I love comfort food, and my mother used to cook cubed steaks every which way, but mostly with gravy. They weren’t always that tender, either, but I loved them.
My Tender Cubed Steaks recipe is quite different, with a thin, crunchy outside and a tender center. It takes less than 15 minutes from start to finish, and is very tender without gravy, thank you.
These particular steaks were only 5 ounces each, but I can easily eat a larger portion, such as this 8-ounce treat below.
Seedless Raspberry Chipotle Sauce is versatile, sweet, and spicy. It can be used a dip for fried chicken strips or wings, as a glaze on baked ham, as a sauce for grilled or roasted meats, or just about any way you care to use it, and it’s seedless! This recipe uses an 18-ounce jar of jam, but jelly can be substituted (see my Seedless Raspberry Jelly Chipotle Sauce recipe). Red raspberry preserves may also be used, which contains seeds, or course.