Happy Holidays

Jessica and I want to wish everyone a Happy Holidays!! May your day be filled with love and joy!

To the People of Germany

Jessica and I send our sympathy to all that were affected by the horrific act of terrorism in Berlin.

Southern Chicken Fried Pork Steaks

Chicken fried pork steaks are the Southern version of Schnitzel. Every Southern family has a version that is passed down from generation to generation.

Ingredients:

4 to 6 tenderized pork steaks*

½ to 2/3 cup of milk

1 teaspoon rice vinegar to make milk sour*

½ cup all-purpose flour

1 cup all-purpose flour

2 to 4 teaspoons Creole seasoning*

Peanut oil for frying*

Strainer or cookie rack lined with paper towels

Directions:

Bring the pork steaks to room temperature or place in plastic baggie and put in warm water to bring up to room temp. This helps keep the coating on the meat while frying.

In deep fat fryer or pan heat the oil to 325 degrees F (165C).  I used a deep fry pan since my deep fat fryer was broken when I made this dish.

Place the milk and rice vinegar in a microwave safe dish and warm the milk to lukewarm.

Get a platter or plate and put the ½ cup of all-purpose flour and on another platter or plate put the 1 cup all-purpose flour. To the 1 cup all-purpose flour add the 2 to 4 teaspoons Creole seasoning and mix together.

Dredge the pork steaks first in the plain flour then into the milk/vinegar mixture and then finally into the flour/Creole mixture. Making sure to cover all of the steak with the last mixture.

When the oil is hot enough for frying add the pork steaks and fry for 3 to 5 minutes and then flip over and fry until golden brown. Take out of oil and place in strainer.

Do this until all steaks are done.

Makes 4 to 6 servings.

I serve this with pork gravy, mashed potatoes and fried okra.

*Notes:

I usually buy center cut boneless pork chops and have the butcher run it through the tenderizer. You get juicier steaks plus it is more cost effective where I live.

I like the rice vinegar since it does not over power the meat.

We use Tony Chachere’s Creole Seasoning

You can use any oil that you like to fry with that you like. My family has always used peanut oil to fry foods.

To the people of New Zealand

Jessica and I extend our prayers and thoughts to the people of New Zealand during this time.

Slow Cooker Meatballs

Slow Cooker Meatballs

Ingredients:

1 35 oz bag frozen meatballs
1 45 oz jar of any tomato sauce
A little drizzle of olive oil

Directions:

Pour enough tomato sauce to coat the bottom of your slow cooker/crockpot.

Pour/place the meatballs in the slow.

Pour the rest of the tomato sauce over the meatballs. 

Notes:

If you DO work or are out for the day, turn your slow cooker on low for the whole time you are at work. 

If you DO NOT work, turn your slow cooker on high for about 4 hours. 

Then turn your slow cooker on low for the rest of the day until ready for dinner, stirring occasionally. 

Serve the meatballs however you like. For me, you can see I like mine by themselves. 

We Stand With Standing Rock!

Dacia and I stand with Standing Rock.

Water is Life!

Praying for Italy

Jessica and I are praying for the people in Italy who are having to deal with the earthqaukes. This is especially worrisome for Jessica as she has family who lives on Italy.

Southern Style Eggs Benedict

Ingredients

2 eggs soft scrambled

1 Southern buttermilk biscuit, split in half

½ cup sausage gravy*

Directions:

On a plate place the biscuits halves then cover with the soft scrambled eggs. Lastly pour the sausage gravy over the top.

Serves one.

*Notes:

Recipe is in the post before this one.