Did you even know there’s a different between Chicken Fried Steak and Pan Fried Steak?  Well, there is.  Chicken Fried Steak uses an egg and milk batter, along with flour.  Pan fried only uses flour.  Which one do you prefer?

I did Chicken Fried Steak a long time ago but when I started cooking for the cowboys (up to 50), I learned to be a little more resourceful to save grocery money and did without the eggs and milk.  We simply use flour, salt, and pepper.  I find that the taste is just as good.  I just make sure that the steak is “saturated” in the flour and I season well.  I pat the flour in with my fingers and coat it a couple of times right before I’m ready to stick in the pan.

So how do you prefer yours? Pan fried or chicken fried? And if you have a great chicken fry batter, I’d love to hear about it in the comments section!

If you haven’t noticed (and I hope you have), I’ve recently started posting only once or twice a week.  This is intentional and it will be how I do things around here from now on.  I’ve had a wonderful year but a busy one.  One that had me so overworked that I couldn’t even remember what offline was anymore.  I have renewed my love for things offline like crocheting, hanging with friends, spending more time with my husband, and just enjoying a little extra me time with reading; something I hadn’t done in forever.  Hope you guys embrace this change and see it for the good!

Where’s my WINE drinkers???

While in  Dallas recently, I was talking with a couple of ladies about wine. How I really don’t much about the different tastes and they were trying to describe dry, sweet, etc.  Then the other day, I was sent some information on a wine quiz that helps determine your personality.  This is great for someone like me who doesn’t know much about it and it’s fun to see how you come out that do drink it and know what you love.  I’d love for you to give the quiz a try to see what your wine personality is. I’ve posted the questions and answers below.  Be sure to check out the Mirassou Winery site because they have some wonderful information over there from recipes to wine tasting education.

I answered the questions and it has determined that I am a Chardonnay kinda gal–Sunny and Mellow! I’d say that suits me to a T AND it’s the exact wine I tried while in Dallas that I LOVED. Cool!

Are you…

• * Sweet? — Riesling
• * Energetic? — Sauvignon Blanc
• * Sporty? — Pinot Grigio
• * Sunny and Mellow? — Chardonnay
• * A person of high standards? — Pinot Noir
• * Earthy? — Merlot
• * Adventurous? — Cabernet

The QUIZ

1. Are you a real sweetheart or big softy?
2. Do you prefer sweet tastes over salty ones?
3. Do you run circles around your friends because you’re so energetic?
4. Are you constantly “on the go”?
5. Do you spend most of your free time on the golf course?
6. Do you tend to participate in sports rather than watching as a by-stander?
7. Is your disposition a happy one?
8. Do you “go with the flow”? Have you been described by some as being flexible or “mellow”?
9. Are you a perfectionist, never letting go of a project until it’s completely perfect?
10. Are you a “Type A” with extremely high standards for yourself and others?
11. Are you a nature buff, one who’d rather be out hiking or fishing or out enjoying the natural world?
12. Are you concerned for the environment?
13. Are you a powerhouse in the workplace who is ready to meet any challenge and sometimes referred to as “adventurous”?
14. Do you like to take risks, preferring to try things outside your comfort zone?

Quiz Answers!

• * If you answered yes to questions 1 or 2, you are a Riesling.
• * If you answered yes to questions 3 or 4, you are a Sauvignon Blanc.
• * If you answered yes to questions 5 or 6, you are a Pinot Grigio.
• * If you answered yes to questions 7 or 8, you are a Chardonnay.
• * If you answered yes to questions 9 or 10, you are a Pinot Noir.
• * If you answered yes to questions 11 or 12, you are a Merlot.
• * If you answered yes to questions 13 or 14, you are a Cabernet.

For more info, you can head to the actual quiz.

Now to share a couple of things we ate this week. And I’d love to hear about what you ate this week. Did you try any new recipes??

Fajitas with handmade flour tortillas was a hit as usual!  Fajitas are like the easiest meal ever to make and while I prefer chicken fajitas, my guys prefer beef.  4 against 1, oh well.

And steak, another cowboy favorite.  We decided to use our new Lodge Griddle, well, my man decided to use it. He was dying to cook something on it and since it was pouring rain outside and our wood was wet, it gave him the perfect excuse to cook steak indoors.  I’ve never shared our secret to our steak recipe…and I’m not today either but maybe some day…..

What a week huh!  I shared three beef recipes with you; Beef Spring Rolls with Carrots and Cilantro, Steaks with Mushrooms, Blue Cheese & Frizzled Shallots, and Asian Beef & Broccoli With Noodles.  All three were fantastic and even though I hit a couple of bumps with ingredients (cause of my very small town), it all turned out good and they really were delicious.  Each one came from the Beef, it’s what’s for dinner website where you can browse, rate, review and educate yourself on healthy cuts of beef.

One of the things I learned this week, was my appreciation for fresh produce.  I live far from town so it’s hard for me to always fresh ingredients on hand but I learned that it’s worth the drive to get them.  It really made a difference and was healthy and my goal for 2009 is live better.

There’s also a wonderful cookbook out called, “The Healthy Beef Cookbook“.  You’ll find everything from healthy stir frys, steaks, to salads but one of my favorite parts is in the back of the book.  It’s a section that educates you on the different cuts of beef and the nutrition values.

Some recipes included are:

• # Spicy Five-Pepper T-Bone Steaks
• # Southwest Burgers with Corn Relish
• # Thai Beef Noodle Salad
• # Tenderloin Sandwich with Balsamic Caramelized Onions
• # Barbecue Beef Stir-Fry with Couscous
• # Chipotle Pot Roast with Cheddar Mashed Potatoes
• # Beef, Arugula, and Spinach Lasagna
• # Cowboy Beef and Black Bean Chili
• # Tomato-Basil Meatball Soup
• # Triple-Ginger Beef Dumplings
• # Garlic and Wine
• # Tenderloin with Cremini Mushroom Risotto

All brought to you by the American Dietetic Association and the National Cattlemen’s Beef Association.

To encourage you to try some lean beef recipes, I’m giving away a $100 gift card (to hopefully buy some groceries to try one of these recipes) and 3 of these healthy beef cookbooks.  That means there will be 4 winners!

TO ENTER:

Browse around the Beef, it’s what’s for dinner website.  Come back here to this post and tell me something you learned, a recipe you think you’ll try or a feature you liked from the site.

Additional ways to enter….leave each one you do in a separate comment please.

• Subscribe to my blog via reader or email.
• Subscribe to my newsletter.
• Follow me at twitter and tweet this giveaway.
• Blog about it with a link back to this giveaway or this blog.

Giveaway ends on April 13th (10pmCST), which is a little longer than a week due to the Easter holiday.  For details on how my giveaways work, read the official rules.

Asian stir fry, never been a fan until now!!!  I have to say that this was my favorite recipe out of all the beef ones I did this week.  I didn’t know what to expect using the ramen noodles but was very happy with this dish!  And it wasn’t just me either, the entire family  loved it.  I’m telling you, I have hard time getting my oldest to eat vegetables  but he really enjoyed this and said it was his second favorite.  My toddler gobbled it up like there was no tomorrow and we all had fun sitting and chatting at the table while eating this dish.  Great family time.

This was so easy to make and really is a 30 minute meal.  Yes, I did have one problem this recipe. I know, I know….my small town doesn’t make it easy on me to say the least but I had a hard time finding a lean cut of meat for this recipe.  So pretend it is one and we’re all good.

I had a lot of fun making these beef recipes this week.  I felt like stepped outside my comfort zone and was open to the new dishes.  I’m glad I did because they were all great! Beef, it really is what’s for dinner ’round here!

P.S. Keep your eyes open for a little surprise tomorrow.

INGREDIENTS

• 1-1/4 pounds beef top round or top sirloin steak, cut 1 inch thick
• 2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up
• 1-1/2 teaspoons cornstarch dissolved in 1/2 cup water
• 2 tablespoons vegetable oil
• 1/2 pound broccoli florets
• 2 medium carrots, thinly sliced
• 1 teaspoon grated orange rind (optional)

DIRECTIONS

Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1-1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm.

Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry 1/2 of beef 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Serve over noodles. Sprinkle with orange rind.

Notes:

• Total recipe time: 30 minutes
• Makes 4 servings
• This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Not as healthy as the Beef Rolls but using lean cuts of beef does make a difference.  If you’re not sure on what qualifies as a lean cut of beef, check out the lean beef section at Beef, it’s what’s for dinner.  They have a handy wallet card for download so that you can carry with when you go to pick out your cuts of beef.

I had a few problems with this one and I think it’s just my small town but I was unable to find shiitake mushrooms and blue cheese.  I should have chosen a different recipe but once my man saw it, there was no turning back.  So I substituted portobello mushrooms and mexican crumble cheese for the two.

All three of my guys LOVED it!!  They were drooling as I was making it and kept asking, “when will it be done?”.  I don’t eat mushrooms but the flavor was very good overall.  I was really surprised at how fast making this was.  I really had a good time and was very pleased with the outcome.

INGREDIENTS

• 4 beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each)
• 4 slices thick-sliced bacon, cut into 1/2-inch pieces
• 1 tablespoon all-purpose flour
• 2 small shallots, thinly sliced, separated into rings
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 8 ounces shiitake mushrooms, stems removed, diced
• 2 tablespoons water
• 1/4 cup whipping cream
• 1/2 cup crumbled blue cheese
• 1/4 cup fresh parsley leaves, finely chopped

DIRECTIONS

Cook bacon in nonstick skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towels, reserving 2 to 3 tablespoons drippings in skillet. Set aside.

Meanwhile combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Add shallots; toss to coat. Heat bacon drippings over medium-high heat until hot. Add shallots. Cook 2 to 3 minutes or until well browned, stirring occasionally. Remove from skillet with slotted spoon to paper towels. Set aside.

Reduce heat to medium. Season beef steaks evenly with remaining 1/4 teaspoon pepper. Place steaks in same skillet; cook 14 to 15 minutes for medium rare doneness, turning occasionally. Do not overcook. Remove to serving platter; season with remaining 1/2 teaspoon salt. Keep warm.

Add mushrooms and water to skillet. Cook and stir 3 to 5 minutes or until mushrooms are tender. Add cream. Cook 1 to 2 minutes or until cream is almost absorbed. Stir in cheese and bacon.

Spoon mushroom mixture over steaks. Top with shallots. Sprinkle with parsley

Notes:

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total recipe time: 40 minutes
• Makes 4 servings
• This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

As a cowboy’s wife, we tend to eat a lot of beef (it’s furnished with our job) so trying to create healthier meals out of beef is important to me.  This week, I’ll be bringing you three healthier beef recipes thanks to ‘Beef, It’s What’s for Dinner‘.

Today’s recipe was fun to make and very quick.  It was also quite a shock to see my oldest son praise it.  Why?  Simply because he rarely eats anything healthy, least of all vegetables.  He loved it!  I was so happy, not because he liked the recipe but because he ate and enjoyed the healthy things about it. My middle son didn’t care for the cilantro but loved the rest of it and my husband thought it was great!  In other words, it got two thumbs here in the Falcon household.

The recipe actually calls for rice paper wrappers as you’ll see below but I could not find them anywhere in my town so I used the alternative, which was lettuce leaves.  This was actually recommended on the recipe itself, along with other great info like nutritional value, reviews, and cook notes.

Maybe I’m partial, but I like my final photo better…heehee.

INGREDIENTS

• 1 pound beef top sirloin or top round steak, cut 3/4 to 1 inch thick or flank steak
• 1/4 cup plus 3 tablespoons stir-fry sauce and marinade, divided
• 8 rice paper wrappers (8 to 9 inch diameter)
• 1 cup shredded carrots
• 1 cup lightly packed fresh cilantro
• Additional prepared stir-fry sauce and marinade (optional)

DIRECTIONS

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup stir-fry sauce and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.

Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.

Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.

Spoon 1/4 cup beef, 2 tablespoons carrots and 2 tablespoons cilantro evenly in a row across center of wrapper, leaving 1-inch border on right and left sides; drizzle with about 1 teaspoon reserved stir-fry sauce. Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Repeat with remaining wrappers and filling ingredients. Cut each spring roll diagonally in half. Serve with additional stir-fry sauce, if desired.

Notes:

• Marinade time: 30 minutes to 2 hours
• Total recipe time: 25 to 30 minutes
• Makes 4 servings
• This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.

.

Because BEEF, it’s what’s for dinner!  We’re all about beef around here folks so get ready for some delicious flat iron steaks.  Yes, there’s some corn on the cob too but I’m all about the meat!  This has a few pictures so let us get to it already:)

INGREDIENTS:

• 2 beef flat iron steaks (about 8 oz)  I adjusted because I have many mouths to feed:)
• 4 ears fresh sweet corn, in husks
• 2 Tbsp. butter, softened
• 1 tsp. fresh lime juice
• lime wedges
• salt and ground pepper

RUB

• 2 Tbsp, ground cumin
• 3 large cloves garlic, minced
• 2 tsp. brown sugar
• 1/2 tsp. freshly grated lime peel
• 1/4 tsp. ground red pepper

PREPARATION:

Pull back husks from corn, leaving husks attached.  Remove and discard corn silk.  Bring husks back up around corn; tie in place with kitchen string or strips of corn husk.  Soak corn in cold water at least 30 minutes.

Combine RUB ingredients.  For Cumin-Lime Butter, combine 2tsp. rub mixture, butter and lime juice in small bowl; set aside.  Press remaining rub evenly onto beef steaks.  Cover and refrigerate steaks 30 minutes.

Remove corn from water.  Place on grid over medium, ash-covered coals; grill uncovered, 20-30 minutes until tender, turning occasionally.  About 15 minutes before corn is done, move ears to outer edge of grid.

Place steaks on grid over medium, ash covered coals.  Grill, covered, 10-14 minutes for medium rare to medium doneness, turning occasionally.  I like mind burnt usually;)

Remove and discard husks from corn.  Carve steaks into slices.  Squeeze lime wedges over beef, as desired.  This made it really good!!!  Spread Cumin-Lime Butter over corn.  Season beef and corn with salt and pepper as desired!

YUMMY to the TUMMY:)

Serve with mash taters or cheese taters, Buttermilk pie and Peachy Iced Tea Sangria!

Here’s a  load of pictures to check out.

Removing silk from this beautiful vegetation:)

Chopping garlic….read and see more on my chopping garlic post;)

A little bit of lime zest on my knife!

Creating the Cumin-Lime Butter masterpiece by adding lime juice!

Rubbing that rub in!  PAT IT IN, PAT IT IN!  That’s the rub in the bowl there, you see?

Throwing the corn on the cob on the grill!  Ooooooooo

Gently placing those fine pieces of meat on the grill….

Just flipped the flat iron steaks for the remaining 8 minutes or so……

Perfection:)

My husband took this picture of the meal :/

Perfection number 2 because after all, this recipe is all about the steak!

This post was written for the Texas Beef Council as part of their Beef Recipe Experience.