Chicken Fried Steak with Gravy is a classic Southern comfort food that combines tender, breaded cube steaks with a rich, savory gravy. The steak is coated in a seasoned flour mixture, then fried until crispy and golden brown, creating a satisfying crunch with every bite. Topped with a smooth and creamy gravy, this dish is perfect for a hearty meal and pairs wonderfully with mashed potatoes or vegetables. It’s a timeless recipe that delivers both comfort and flavor, making it a favorite for cozy dinners and special occasions alike.

Ingredients:

• For the Chicken Fried Steak:
  • 4 beef cube steaks (about 1/2 inch thick)
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1 cup buttermilk (or milk mixed with 1 tablespoon lemon juice)
  • Vegetable oil, for frying
• For the Gravy:
  • 2 tablespoons vegetable oil (or use the oil from frying)
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)

Instructions:

1. Prepare the Chicken Fried Steak:
   1. Season the Steaks: In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge the cube steaks in the seasoned flour, coating both sides.
   2. Prepare the Egg Mixture: In another shallow dish, whisk together the eggs and buttermilk.
   3. Dredge and Coat: Dip the floured steaks into the egg mixture, then return to the flour mixture for a second coating. Press the flour onto the steaks to ensure a good coating.
   4. Heat Oil: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until hot.
   5. Fry the Steaks: Fry the coated steaks in the hot oil for about 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
2. Make the Gravy:
   1. Heat Oil: In the same skillet used for frying, remove excess oil, leaving about 2 tablespoons in the pan.
   2. Cook Flour: Add 2 tablespoons of flour to the skillet and cook over medium heat, stirring constantly, until the flour turns a golden brown color.
   3. Add Milk: Slowly whisk in the milk, ensuring no lumps form. Continue to cook, stirring frequently, until the gravy thickens and reaches a smooth consistency.
   4. Season: Season with salt, pepper, and garlic powder if using. Adjust seasoning to taste.
3. Serve:
   1. Spoon the gravy over the fried steaks and serve hot with your favorite side dishes.

Tips:

• For Extra Crispy Steaks: Let the coated steaks sit for 10-15 minutes before frying to help the coating adhere better.
• Gravy Consistency: If the gravy is too thick, whisk in a bit more milk until you reach your desired consistency. If it’s too thin, cook a bit longer to thicken.
• Variations: You can add a pinch of cayenne pepper or hot sauce to the gravy for a bit of heat.

Enjoy your classic Chicken Fried Steak with Gravy—a comforting and satisfying dish that’s perfect for a hearty meal!

Ingredients:

1 zucchini, grated
2 potatoes, grated
1 carrot, grated
100 g Suluguni cheese, grated
1 spring onion, finely chopped
2 eggs, beaten
Salt, to taste
Black pepper, to taste
1 clove of garlic, minced
2 tbsp semolina
Vegetable oil, for frying
For the Sauce:

2 tbsp sour cream
2 tbsp mayonnaise
2 tsp smoked paprika powder
2 tsp dried garlic

Directions:

Prep Vegetables: Grate the zucchini, potatoes, carrot, and Suluguni cheese. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
Mix Ingredients: In a large bowl, combine the grated zucchini, potatoes, carrot, Suluguni cheese, and spring onion. Add the beaten eggs, minced garlic, semolina, salt, and black pepper. Mix well until the ingredients are fully incorporated.

Form Fritters: Heat a generous amount of vegetable oil in a frying pan over medium heat. Scoop about 2 tablespoons of the mixture for each fritter and carefully place it in the hot oil. Flatten slightly with a spatula.
Fry: Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Prepare Sauce: In a small bowl, mix together the sour cream, mayonnaise, smoked paprika powder, and dried garlic until well combined.
Serve: Serve the fritters hot with the smoky paprika sauce on the side.

Serving Suggestions:

Serve these fritters as an appetizer, side dish, or light main course.
Pair with a fresh green salad for a balanced meal.
They also make a great snack or finger food for gatherings.

Cooking Tips:

To avoid soggy fritters, make sure to squeeze out as much liquid as possible from the grated zucchini.
If the mixture is too wet, add an extra tablespoon of semolina or flour to bind the ingredients.

Nutritional Benefits:

This dish is rich in vegetables, providing a good amount of vitamins and fiber.
Suluguni cheese adds protein and calcium to the dish.
Semolina helps give the fritters a crispy texture without the need for excessive flour.

Dietary Information:

This recipe is vegetarian-friendly.
To make it gluten-free, substitute semolina with gluten-free breadcrumbs or a similar alternative.

Storage:

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet to regain crispiness.

Golden-Seared Cod with Herb Butter Sauce

After a long day at the office, there’s nothing quite like a comforting, easy-to-make meal that still feels special. This golden-seared cod with a herb butter sauce fits the bill perfectly. With its flawless sear and rich, buttery sauce, this dish transforms simple cod—renowned for its mild flavor and flaky texture—into something truly exquisite. Whether you’re hosting a dinner party or simply want to elevate your everyday meals, this recipe is a game-changer. Packed with protein and beneficial omega-3 fatty acids, it’s both delightful and fulfilling.

Ingredients:

• • Four 6-ounce fillets of cod
  • 2 teaspoons olive oil
  • 4 tablespoons unsalted butter
  • Salt and pepper, to taste
  • 1 minced clove of garlic
  • Juice of half a lemon
  • 2 teaspoons finely chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon snipped fresh chives

Instructions:

1. Use paper towels to dry the cod fillets, then season them with salt and pepper on both sides.
2. In a large pan over medium-high heat, bring the olive oil to a shimmering but non-smoking boil.
3. Gently lay the fish fillets in the pan and sear for about four minutes per side, or until the bottom becomes a golden crisp.
4. Carefully use a spatula to turn the cod over and continue cooking for an additional three minutes, or until it readily flakes when tested with a fork.
5. Remove the fish from the pan and place it on a foil-lined platter to keep warm.
6. In the same skillet, bring to medium-low heat. Cook, stirring occasionally, for about a minute, until the garlic is aromatic and the butter has melted.
7. Stir in the chives, parsley, dill, and lemon juice after removing the pan from the heat.
8. Top the heated cod fillets with the herb butter sauce and serve immediately.

Variations and Tips:

• If you don’t like cod, you can use another white fish such as halibut or tilapia.
• For added flavor, consider incorporating grated lemon zest into the herb butter sauce.
• Dried herbs can be used in place of fresh ones; however, their flavor is more concentrated, so use them sparingly.
• While this dish tastes best when eaten right away, it stores well in the fridge or freezer and can be reheated gently in the oven if you have leftovers.
• To ensure consistent cooking, try to keep the thickness of your fish fillets uniform and avoid overcrowding the pan for a better sear and more flavor.

Ingredients:

– 120 ml warm milk 
– 10 g brewer’s yeast 
– 40 g sugar 
– 40 g melted butter (you can replace it with oil) 
– Pinch of salt 
– 8 g vanilla flavoring 
– 1 egg at room temperature 
– 280 g all-purpose flour 

Directions:

1. In a small bowl, dissolve the yeast in the warm milk. Stir well and let it sit for 10 minutes. 

2. In a large bowl, whisk together the sugar, melted butter, salt, vanilla, and egg. 

3. Gradually add the flour and mix well with a wooden spoon or your hands. You should get a smooth and sticky dough. 

4. Cover the bowl with a damp cloth and place it in a warm place. Let the dough rise for about an hour or until doubled in size. 

5. When the dough is ready, punch it down and knead it lightly on a floured surface. 

6. Shape the dough into small balls, about the size of a walnut. Place them on a baking sheet lined with parchment paper, leaving some space between them. 

7. Cover the balls with a damp cloth and let them rest for another 30 minutes. 

8. Heat oil in a large pot or deep-fryer over medium-high heat. Carefully drop the balls in batches and fry them until golden and puffy, turning them occasionally. Use a slotted spoon to transfer them to a plate lined with paper towels. 

9. Serve your fluffy fried balls as you prefer. You can dust them with powdered sugar, drizzle them with honey, or dip them in chocolate sauce. Enjoy! 

 Ingredients

1 can of condensed milk 
2 cups fresh cream 
1 teaspoon vanilla extract 

 Directions

First, using a bowl, whip the fresh cream until it reaches the point of whipped cream, i.e. when it is consistent and forms firm peaks. 

Then gently add the condensed milk to the bowl and mix with the whipped cream, ensuring that the ingredients are evenly incorporated. 

Then add a teaspoon of vanilla extract to the mixture and stir gently to enhance the flavor of the ice cream. 

Then transfer the mixture to a container with a lid and put it in the freezer for at least 4 hours, or until the ice cream is completely frozen. 

Finally, after the freezing period, your ice cream is ready! It’s ready, serve it in a cone or jar and enjoy this irresistible dessert. 

Ingredients:

• 2 blood oranges, peeled and segmented
• 1 cup red grapes, seedless
• 1/4 cup cooked red quinoa, cooled
• 1/2 cup Greek yogurt
• 1/2 cup almond milk (or any milk of your choice)
• 1 tablespoon honey or maple syrup (optional, adjust to taste)
• 1/2 teaspoon vanilla extract
• Ice cubes (optional, for a colder smoothie)

Instructions:

1. Prepare Ingredients:
   • Peel and segment the blood oranges, removing any seeds.
   • Wash the red grapes and remove them from the stems.
   • Cook red quinoa according to package instructions and allow it to cool completely.
2. Blend Ingredients:
   • In a blender, combine the blood orange segments, red grapes, cooked red quinoa, Greek yogurt, almond milk, honey or maple syrup (if using), and vanilla extract.
   • If desired, add a few ice cubes for a colder smoothie.
3. Blend Until Smooth:
   • Blend all the ingredients together until smooth and creamy.
4. Taste and Adjust:
   • Taste the smoothie and adjust sweetness if needed by adding more honey or maple syrup.
5. Serve:
   • Pour the smoothie into glasses.
6. Garnish (Optional):
   • Garnish with a slice of blood orange or a few whole grapes on the rim of each glass for an elegant touch.
7. Enjoy:
   • Serve the smoothie immediately and enjoy the refreshing and nutritious flavors of blood orange, grapes, and red quinoa.
8. Storage (Optional):
   • If you have leftovers, you can store them in an airtight container in the refrigerator for up to one day. Remember to give it a good stir before drinking as separation may occur.
9. Experiment:
   • Feel free to experiment with the ingredients. You can try adding different fruits or adjusting the amount of quinoa to suit your taste preferences.
10. Share:
    • Share this delightful and healthy smoothie recipe with your friends and family for a joyful and nutritious treat!

Ingredients:

• 1/2 ripe avocado, peeled and pitted
• 1 cup fresh spinach leaves
• 1/2 cup unsweetened almond milk or coconut milk
• 1/4 cup full-fat Greek yogurt or coconut yogurt
• 1 tablespoon chia seeds
• 1 tablespoon almond butter or coconut oil
• 1/2 teaspoon vanilla extract
• Sweetener to taste (optional, using a keto-friendly sweetener like stevia or erythritol)
• Ice cubes (optional, for a colder smoothie)

Instructions:

1. In a blender, combine the avocado, spinach, almond milk, Greek yogurt, chia seeds, almond butter or coconut oil, vanilla extract, and sweetener (if using).
2. If you prefer a colder smoothie, add a handful of ice cubes as well.
3. Blend on high speed until smooth and creamy. If the consistency is too thick, you can add more almond milk to reach your desired thickness.
4. Taste the smoothie and adjust sweetness if needed by adding more sweetener.
5. Once blended to your liking, pour the smoothie into glasses and serve immediately.

Enjoy your creamy and nutritious Keto Avocado Spinach Smoothie! This smoothie is packed with healthy fats, fiber, and nutrients while being low in carbohydrates, making it perfect for a keto diet.

Discover the joys of homemade cooking with “Simply Savory: Easy Meatball Recipe,” a straightforward and versatile dish that can be enjoyed in countless ways. Whether served over spaghetti, tucked into a sub sandwich, or enjoyed as an appetizer with dipping sauce, these meatballs are a perfect addition to any meal. Packed with flavor and made with simple, wholesome ingredients, this recipe ensures that even novice cooks can create delicious, succulent meatballs that rival those of any Italian restaurant.

Why You’ll Love This Easy Meatball Recipe:

• Quick to Prepare: Minimal prep time makes this recipe ideal for busy weeknights.
• Customizable: Easily adapt the seasonings and meat type to suit your taste preferences or dietary needs.
• Freezer-Friendly: Make a big batch and freeze for later use, ensuring you always have a quick meal on hand.
• Family Favorite: Loved by both kids and adults, these meatballs are a guaranteed hit.

Ingredients Notes For Easy Meatballs:

• Ground Meat: Use ground beef, pork, turkey, or a combination for varied flavors and textures. For a lighter version, ground chicken or turkey works well.
• Breadcrumbs: Help to bind the meatballs and retain moisture. You can use plain or Italian seasoned for extra flavor.
• Eggs: Act as a binder to keep the meatballs together during cooking.
• Garlic and Onion: Minced for a flavor base that complements the meat.
• Parmesan Cheese: Adds a salty, cheesy flavor that enhances the meatballs.
• Herbs: Parsley is commonly used, but you can also try basil or oregano for different profiles.
• Salt and Pepper: Essential for seasoning.

Recipe Steps:

1. Mix Ingredients:
   • In a large bowl, combine 1 pound of ground meat, 1 cup of breadcrumbs, 1 beaten egg, 1/4 cup of grated Parmesan, 1 finely minced garlic clove, 1/2 finely chopped onion, a handful of chopped parsley, and salt and pepper to taste.
2. Form Meatballs:
   • Mix the ingredients until well combined but avoid over-mixing to keep the meatballs tender. Roll the mixture into balls, about the size of a golf ball.
3. Cook Meatballs:
   • You can cook the meatballs by either:
     • Baking: Place them on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, or until browned and cooked through.
     • Frying: Heat some oil in a skillet over medium heat and fry the meatballs until evenly browned and cooked through, turning occasionally.
     • Simmering in Sauce: For softer meatballs, simmer them directly in a marinara sauce over low heat for about 30 minutes.
4. Serve:
   • Serve the meatballs with your choice of pasta, in a sandwich, or with a side of dipping sauce.

Storage Options:

• Refrigerate: Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
• Freeze: Freeze them on a baking sheet until solid, then transfer to a freezer bag and keep frozen for up to 3 months. Reheat in the oven or simmer in sauce until heated through.

Ingredients

– **Main Ingredients:**
– 1 (3.4 oz) package instant vanilla pudding mix
– 1 (20 oz) can crushed pineapple, with juice
– 1 cup miniature marshmallows
– 1/2 cup finely chopped nuts (walnuts or pecans)
– 1/2 cup mini chocolate chips
– 3 medium bananas, sliced
– 1 (8 oz) container Cool Whip, thawed
– 1 cup strawberries, sliced

– **Optional Toppings:**
– Maraschino cherries
– Additional nuts
– Chocolate syrup

### Instructions

#### 1. Prepare the Pudding Base
1. **Whisk the Pudding Mix:**
– In a large bowl, combine 1 (3.4 oz) package of instant vanilla pudding mix and 1 (20 oz) can of crushed pineapple, juice included.
– Whisk until well combined and smooth. This is your sweet and creamy base!

#### 2. Add the Mix-Ins
1. **Stir in the Goodies:**
– Add 1 cup of miniature marshmallows, 1/2 cup of finely chopped nuts (walnuts or pecans), and 1/2 cup of mini chocolate chips.
– Stir gently to mix everything together. It’s already looking delicious, isn’t it?

#### 3. Fold in the Cool Whip
1. **Gently Fold:**
– Take 1 (8 oz) container of thawed Cool Whip and gently fold it into the pudding mixture.
– Fold until everything is well combined and fluffy. Be gentle to keep that fluffiness intact!

#### 4. Add the Fresh Fruits
1. **Add Bananas and Strawberries:**
– Slice 3 medium bananas and 1 cup of strawberries.
– Fold them into the mixture gently to distribute the fruit evenly without breaking the pieces.

#### 5. Chill the Fluff
1. **Refrigerate:**
– Cover the bowl and refrigerate the fluff for at least 1 hour. This allows the flavors to meld together and the fluff to chill thoroughly.

#### 6. Serve with Flair
1. **Garnish and Serve:**
– Before serving, give the fluff a gentle stir.
– Garnish with maraschino cherries, additional chopped nuts, and a drizzle of chocolate syrup if desired.

### Enjoy!

And there you have it, a delightful, easy-to-make Banana Split Fluff that’s perfect for any occasion. Whether you’re serving it at a party or just enjoying a sweet treat at home, this recipe is sure to be a hit. Enjoy the light, fruity, and creamy goodness!

# Tips for the Best Fluff

– **Freshness Matters:** Use fresh bananas and strawberries for the best flavor.
– **Chill Time:** Don’t skip the chilling step; it helps the flavors meld together beautifully.
– **Gentle Folding:** Be gentle when folding in the Cool Whip and fruits to keep the fluff light and airy.

Happy fluffing!