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Thursday, September 12, 2013

Monday Night Meals: Week 1 Part 1

Houston Texans Vs. San Diego Chargers


Serves 2

Chicken Fried Steak with Texas Toast


2 cube steaks, tenderized
½ c flour
1 egg
1 c chicken broth
¼ c milk
2 sprigs fresh thyme
¼ c peanut oil
salt and pepper


            Have two baking pans, with one crack an egg and beat well. In the other pan, add the flour. Salt and pepper the cube steaks. Dip each cube steak in the egg mixture on each side, repeat with the flour.

            Heat the oil in a frying pan on medium heat. When hot, add the floured cube steaks. Cook each side of the cube steak until golden brown, about five minutes on each side. When cooked, place aside.

            Keep about two tablespoons of oil in the pan. Add in two tablespoons of flour and cook for five minutes. Add in chicken broth and allow to come to a low boil and mixtures begins to thicken. Remove the thyme from the sprigs, add with the milk, and stir well. Bring mixture to a boil and allow to thicken, about 5-10 minutes. Add salt and pepper before serving.

            Place the gravy over the steaks and enjoy! Go Texans!

Texas Toast


1 Loaf White Bread
2 T garlic (chopped)
½ c butter, softened
salt and pepper


            Cut the bread into thick slices, about an inch thick. Combine the soften butter with garlic, salt and pepper. Heat grill to medium heat. Brush the bead with butter mixtures, toast until crispy on both sides. Serve with chicken fried steak. Enjoy!

San Diego

Serves 4

Chile Rellenos


4 large pablano peppers
1 c cheddar cheese
½ c flour
4 eggs ( 4 whites, 1 yolk)
¼ c peanut oil or canola oil


            Rub each pepper with oil. Preheat oven to a medium broil (you may also grill peppers). When oven is hot, place peppers on a baking sheet and into oven.  Allow the peppers to blister, roate so that all sides are blistered.

            Remove peppers from oven and place into boil, covering with plastic wrap. After ten to fifteen minutes, remove peppers from bowl. Peel off the outside layer of skin from each pepper. Make a lengthwise cut down the pepper, cut and remove as many seeds as possible, but be careful not to rip the pepper.

            Shred the cheddar cheese. Evenly dispurse the cheese into each pepper then lightly coat the peppers with flour, when finished, place the stuffed peppers into the freezer. Allow the cheese and peppers to harden, at least twenty minutes.

            Meanwhile, add the whites from the eggs in a bowl. Beat egg whites until they are stiff and have peaks, about five minutes with electric beater. With the remaining flour, place in a bowl with one egg yolk and a sprinkle of salt. Mix well, then gently fold into egg white mixture.

            Add the oil to a deep frying pan and turn onto medium-low heat. Allow the oil to become hot. Remove the chiles one at a time, placing each one in the egg mixture then into the hot oil. Make sure to scoot pan around so the peppers do not stick to the bottom of the pan. Allow each side to reach a light brown, about five minutes on each side. Serve with sauce below and enjoy! Go Chargers!

Chile Relleno Sauce


4-5 fresh tomatoes
½ white onion
1 clove garlic, chopped
1 ½ c water
2 T white vinegar
1 t dried oregano
½ t cumin
½ t black pepper
½ t hot sauce
¼ t cinnamon
olive oil


            Begin by chopping up the tomatoes and onions coarsely. In a deep frying pan, add a drizzle of olive oil on medium heat. Add the tomatoes and onion, bring heat down to a medium-low. Allow the mixture to simmer for fifteen minutes. Add remaining ingredients, continue to simmer for an additional ten minutes.

            Pour entire mixture into food process/blender until well blended. Add back to the pan and bring to heat. Serve with freshly cooked chile rellenos and enjoy!

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