Yesterday's project

Don't quite know why but yesterday morning I decided my freezer needed defrosted. I should have taken a before picture but believe me it really did look like the north pole, snow and all! I really wish we had got one that defrosts itself. My next one will!

It was also a good chance to organise it as recently it's been messy.

So here's my nice clean and organized freezer.

I was surprised by all the empty space, I didn't throw anything out so I'm guessing the ice was taking up all that space.

Everything is now organized. Frozen fruit and vegetables on top, ice cream , bread and fries in the middle and meat on the bottom. The very bottom is all fish.

Anyhow just though I would share this with you!

Happy Home Cooking!

Monthly Meal Plan - 4th July

I was just reviewing the meal plan and I realized that I hadn't added a recipe for tomorrow and all I put was BBQ. I did this because here in the US tomorrow is a big holiday and hey if you don't BBQ on the 4th July when can you? 

So I don't know what's on the menu here and I would encourage you to do what I'm going to do, talk to my husband and get him to grilling!!! Girl's can grill too but around here it's Ken's job and hey if I get a little break it's all his!!!

If you need an idea you can try my BBQ Chicken Recipe. 

Happy Home Cooking/Grilling!

Peri peri chicken pasta

The last time I made Peri Peri chicken I had a lot of leftovers. My only problem was that I make two versions, a milder one for me and the boys and a spicer one for my husband, and the spicer one was the leftovers. So what to do?

As I did the dishes it hit me, use the chicken in a pasta dish. The boys and I love pasta and we could pretty much eat all the time. So I saved the chicken without the sauce to stop it from being too spicy. I chopped it up into bite size pieces, added a few other ingredients and voila a yummy quick lunch.

Peri Peri Chicken Pasta

Ingredients:

Leftover chicken from Peri Peri chicken (I used 3 boneless, skinless thighs) cut into pieces

Penne pasta, cooked according to package directions

2 Tablespoons butter

1/2 cup sliced mushrooms

1 clove garlic

1/2 cup chicken stock

2 Tablespoons flour

1 cup of heavy/double cream

Directions:

1. Cook pasta according to package directions.

2. While pasta is cooking, melt butter in a skillet. Add mushrooms and garlic and saute for 3 - 5 minutes. 

3. In a measuring jug add chicken stock and flour, whisk to combine. Add to skillet and stir for a minute.

4. Add the heavy cream and stir to combine. Taste to see if any additional seasoning is needed.

5. Add chicken and pasta and mix. 

6. Serve and sprinkle with scallions and Parmesan cheese.

Happy Home Cooking!

Country Fried Steak

I was introduced to Country Fried Steak back when I first moved to Louisiana. Its true southern cooking at its finest.

I make my gravy separate and before I cook the steaks. My reasons are firstly I like my steaks hot and crispy so having the gravy ready helps. Secondly I don't like the fried oily taste of making the gravy using the oil I fried the steaks. You can do this but like I said for me it's convenience and taste preference.

Cube steak is round steak or top sirloin that has been put through an electrical tenderizer to tenderize it and give it texture. It can also be done with a hand meat tenderizer and help relieve some stress with some good old fashioned beating! It's a fairly cheap cut of meat so great for the budget.

Country Fried Steak

Ingredients:

1/2 stick / 2oz butter

1 cup all-purpose flour plus 1 1/2 tablespoons

1/2 cup finely minced yellow onion

3 tsp Tony's seasoning or other Cajun seasoning

1 large egg

2 - 3 cups milk, as needed

Four 6 - 8 oz cube steaks

Salt and pepper

1/2 cup vegetable oil

Directions:

1. Make the gravy. Melt the butter in a saucepan. Add 1 1/2 tablespoons of flour to pan and cook, whisking constantly, for 1 minute. Add the onion and cook, stirring often, until softened, about 3 minutes.

2. Whisk in 1 1/2 cups of the milk, 1 tsp of Tonys seasoning, 1/4 tsp salt and 1/2 tsp black pepper.

3. Bring the gravy to a boil, reduce the heat to medium-low and simmer for 5 - 6 minutes, until the sauce has thickened and there is no raw flour taste. Add additional milk as necessary to achieve the desired consistency.

4. To cook steaks. Combine 1 cup flour with 1 tsp of Tonys seasoning in a shallow bowl. Whisk the egg, 1/2 cup milk and 1 tsp of Tony's in another shallow bowl.

5. Season the steaks with salt and pepper. Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off, and then dredge in the flour again. Set the steaks aside in a plate.

6. Add 1/2 cup vegetable oil to a sauté pan and heat over medium-high heat until it is hot but not smoking. Carefully add the steaks and fry until golden, about 3 - 5 minutes per side. Transfer to paper towel to drain.

7. Serve the steaks with the hot gravy, mashed potatoes and vegetables.

Happy home cooking!

July Meal Plan

Woo hoo!!! The July Meal Plan is here! Sorry I didn't get it posted before today but hey order pizza tonight!!!

For  complete details of the meals go to the Meal Plan page

I know there are a few recipes I still need to add and I will have them up in the next few days. I am hoping August I can work out the shopping list for you too!!!!

Happy Home Cooking!!!