Bacon wrapped Chicken Fried Steak

Ok, so this is not exactly chicken fried steak, its my easy to make and ultra delicious rendition of it though!!! :)

Firstly defrost 1 lb. of hamburger meat. You can use turkey meat, or venison if you prefer, but for this recipe I used hamburger meat, lean hamburger meat.

Get a bowl, place the meat into the bowl add 1/2 teaspoon of pepper and salt, 1 egg and 1/2 cup of flour. Mix thoroughly until completely combined. Set up an assembly line.

1 bowl set up with two eggs and 1 cup of water scrambled. Add 1/2 teaspoon of salt and pepper. Also set up a clean plate. Get another bowl or cup and add 1/2 cup of bread crumbs, 1 1/2 cups of flour, and herbe de province (Rosemary, Thyme, Basil, and Marjoram.

Get big frying pan, put a nice coating of oil on the bottom and turn onto low to heat up.

Divide the meat into four balls. Take each ball, shape into a inch thick oval shaped patty, coat in egg wash, put on clean plate and coat both sides with flour mixture, wrap two pieces of bacon around patty parallel to each other with folds facing up. drizzle with honey and put in the frying pan with the folds side down. Repeat for all patties.

Preheat the oven to 350' F And get a baking pan ready, no need to spray.

When one side of the patty is nice and browned, flip and brown both sides.

Then remove and place in baking pan. Do not cover and stick right into the oven.
[(fyi) do not try to make gravy with the juices and oils from the browning process, it will taste disgusting, dont know why, just does. I tried. lol. I think its cause the honey burns a little and makes the grease and juices taste burned. but the end result is amazing.]

Cook in the oven for 20 minutes, take out, turn over, and place back in for another ten minutes. Check for pinkness, make sure fully brown. If completely cooked, take out, drizzle some honey on top and serve with your favorite sides.

PS: My husband said it was one of the best things I have ever made. So you know its delicious!!!! Give it a shot its soo easy and delish! :)

~Brittany

Creamy Broccoli and Potato Soup

       This one is so super delicious, you really must give it a shot. I think the best soup I have personally ever had, not to sound conceited. It was just delicious!

First you want to peel, rinse, and cube about 5 or 6 russet potatos. Place them in a pot and cover with cold water. Turn the stove on to high. Add about 1 tablespoon of salt to the water.

When the potatos are almost done cooking, add as much broccoli as you want, I added about 2 1/2 cups of broccoli florets. When the potatoes are done, drain both the potatos and the broccoli into a strainer. But back into the  pot and add 1 cup of water and 1quart of milk. I used 1 percent milk, a little healthier.

Cut about 1/4 big onion into very small pieces and add to soup. I added some cheese while its cooking too. 1/4 cup of italien blend shredded cheese(Parm., Mozz., Romano, and Provelone) And then a few slices of nice salty yellow american chease. Stir in till blended.

keep the temp of the stove very low as you are cooking. stir often. add 1/2 teaspoon of garlic powder, 1 teaspoon of pepper, 1/2 teaspoon of salt, 1 tablespoon of sugar, and 1 teaspoon of herbe de province (blend of dry rosemary, thyme, basil, and marjoram).

Also, this adds a bit of creaminess, add 1 cup of sour cream, and 2 tablespoons of Buttermilk ranch dressing. Stir in completely.

Once everything has been slowly cooking for about 1 hour turn the stove off and let cool for ten minutes.

Break out the blender. Ladle till blender is half full and pulse till creamy smooth. Then pour into a serving dish or other pot. keep doing this till all the soup has been blended. You can reheat for just a few minutes on low if the soup has gotten cold.

And that is it, so simple and soooooo good! XD Happy eating.

~ Brittany

Tres Leche Cake

This looks so awesome!!! and moist!!!
http://www.foodnetwork.com/recipes/alton-brown/tres-leche-cake-recipe/index.html

Recipe of Day

This looks totally scrumptious. Its mayo-free potato salad so you know itll be something different but it had poppy seeds which I love, and lots of flavor. Healthier for you and still delicious! XD Try it out.

http://www.foodnetwork.com/recipes-and-cooking/picnic-sides-and-salads/pictures/page-5.html

~Brittany

Porkie Pasta

Ok so this is an original recipe that I thought up one day.

1. Defrost and cook two boneless pork chops in a sauce pan with 1/4 cup of olive oil. Add a splash of soy sauce, salt and pepper both sides of meat and add a pinch of garlic powder. Also add any herbs you like. I use Herbe de province a french blend of rosemary, thyme, basil, and something else I dont remember. Also add 2 table spoons of brown sugar.

2. Turn on a large pot of water and set to boil. Add a splash of olive oil and salt.

3. Once meat is browned and cooked add 1 cup of water and cover with lid.

4. When the water boils add either a pound or two of pasta depending on the number of mouths to feed. I used two. I used penne noodles. stir and let cook. make sure water does not boil over, if so turn water down a little. Stir occasionally.

5. Once sauce is boiling uncover and remove meat. turn the sauce down and whisk in flour till starts to thicken. Add another splash of soy sauce and heat till flour clumps mix in totally with sauce.

4. Then add a jar of tomato sauce, I like sweet and tasty Rinaldi sauce.

5.Then I add peas and corn and cut up the pork into cubes and cook together.

6. Once bubbling add 1/4 cup of cream chease and stir till totally smooth and creamy. Turn off and cover.

7. When noodles are just tender and not chewy drain and place back in pot. coat with some butter.

8. To plate serve some noodles and cover with One big scoop of sauce. Sprinkle some chedder on top as an option. So delicious!!!!

~Brittany

Apple Butter Pie

My apple butter pie is kid friendly and has amazing flavor. I have a few renditions of apple pie but this one is specifically nice for every age.

1. Preheat oven to 350 and get a premade pie crust dough out of the fridge to come to room temp.
2. Peel and Slice 8 small red delicious apples.
3. Mix apples with about 1/4 cup of apple juice, 1/2 cup of Brown sugar, 1 teaspoon of Cinnamon, and 1/2 cup of softened butter or margarine. I used margarine. Set aside.
4. To make the crumple topping get a bowl, mix two crumpled apple cinnamon nutrigrain bars, two packets of instant cinnamon apple oatmeal, 1 cup of crumbled honey teddy grams, 1 cup of smashed captain crunch cereal, 1/2 cup of margerine. Mix this all together till crumbles are formed.
5. Add 1/4 cup of flour to apples and mix together.
6. unroll crust and place in small pie pan.(glass) I smooth along bottom and then pinch the edges. Use a fork and prick the bottom a few times all over. Pour apple mixture into pie crust and make sure the apples pile higher in the middle. Then cover with crumbles. Cover with foil. Place on backing sheet and put in the oven for thirty minutes.
7. When timer goes off remove foil, slit in half and cover crust edges with foil.

8. place back in the oven for thirty minutes.
9. When timer goes off take foil off and add small pats of butter on top then place back in the oven for another thirty minutes. or until fork goes through apples easily. Make sure crumbles are crispy.

10. Let sit for ten minutes then serve hot with a side of Icecream/whipcream.

Venison Shepard's Pie

This shepard's pie you can make with any ground meat you want but I like venison the best. This is just one of my many variations on shepards pie.

1. Defrost two pounds of venison meat.

2. Peel and quarter 7 russet potatoes. Place in a large pot and fill with water till its about an inch above potatoes. Add a good amount of salt and set to boil.

3. Brown the meat in a large sauce pan with a little oil. Add 2 teaspoons of salt, 1 of pepper, and 1 of Garlic powder. When meat is brown drain of oil by placing meat of paper towel lined plate. 

4. Preheat oven to 400

5. Get small pot and fill with three cups of water. Add a beuillon cube (beef) and Half a diced onion. Cook till boils and then add about three tablespoons of flour slowly into mixture. Turn heat down and stir quickly till good thickness, maybe add water if it gets too thick. You want it to look like the consistency of heavy cream. then set aside.

6. When potatoes start to float and are easily cut with a fork, they are done and must be drained. Then get out the margerine, milk(1%) and the electric beater.

7. Slowly beat in 1/2 cup of margerine and milk till the potatoes are whipped. Add 1 teaspoon of salt and stir.

8. Put it all together! Spread the meat into a larger casserole dish, then the gravy and then the potatoes on top. Cover with foil and cook for ten minutes.

9. After ten minutes remove foil, place 6 pats of butter on the top, and place in oven uncovered. Cook for another ten minutes and remove when peaks are browned.

10. Sit for five minutes and serve. XD Enjoy.

~Brittany