Chicken-Fried Steak

Hearty burgers made to satisfy your hunger.

Burgers

Savory sausage links, a breakfast favorite.

Sausage

Soups

Steaks

Sweet and fluffy French toast to start your day.

French Toast

Delicious sandwiches for any time of day.

Sandwiches

Cooked to your liking, perfect for breakfast.

Eggs

Bacon

Tenderize the beef round steak using a meat mallet. Season both sides with salt, black pepper, and paprika.

Prepare the Steak

Set up a dredging station with three shallow bowls: one with flour, another with beaten eggs mixed with milk, and the third with seasoned flour (flour mixed with garlic powder, salt, and pepper).

Dredging Station

Dip each steak first into the plain flour, then into the egg mixture, and finally into the seasoned flour, ensuring even coating.

Coat the Steak

In a large skillet, heat vegetable oil over medium-high heat. Fry the coated steaks until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Fry the Steak

In the same skillet, reduce the heat to medium. Add 4 tablespoons of flour to the remaining oil and whisk until golden brown. Gradually stir in beef broth and bring to a simmer, whisking until smooth. Season with salt and black pepper to taste.

Make the Gravy

Serve the chicken-fried steak hot, topped with creamy gravy.

Serve

beef round steak

all-purpose flour

milk

buttermilk

salt

black pepper

paprika

garlic powder

vegetable oil

all-purpose flour (for gravy)

beef broth

black pepper (for gravy)

salt (for gravy)

In a mixing bowl, combine the ground beef with salt and black pepper. Form the mixture into 4 equal patties.

Prepare the Patties

Heat olive oil in a skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover the skillet to melt the cheese.

Melt the Cheese

While the patties are cooking, toast the burger buns in another skillet or in the oven until golden brown.

Toast the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty with melted cheese. Add tomato and onion slices, and top with ketchup and mustard. Finish with the top half of the bun.

Assemble the Burgers

Serve the burgers immediately with your choice of side dishes.

Ground beef

Burger buns

Cheddar cheese slices

Lettuce leaves

Tomato, sliced

Onion, sliced

Ketchup

Mustard

Salt

Black pepper

Olive oil

In a large mixing bowl, combine the ground pork, garlic powder, onion powder, black pepper, salt, dried sage, dried thyme, and red pepper flakes. Mix well until all the ingredients are evenly incorporated.

Prepare the Sausage Mixture

Add maple syrup to the mixture and combine thoroughly. The syrup adds a hint of sweetness to balance the savory flavors.

Add Maple Syrup

Rinse the pork casings under cold water and soak them in warm water for about 30 minutes. This will make them easier to handle and stuff.

Prepare Casings

Using a sausage stuffer, carefully fill the casings with the sausage mixture. Be sure not to overfill, as the sausages will expand while cooking. Tie off the ends securely.

Stuff the Sausages

Preheat a skillet over medium heat. Cook the sausages for about 10-12 minutes, turning occasionally until they are browned and cooked through. Ensure the internal temperature reaches 160°F (70°C).

Cook the Sausages

Once cooked, remove the sausages from the skillet and let them rest for a few minutes before serving. Enjoy with eggs, toast, or your favorite breakfast sides.

Ground pork

Garlic powder

Onion powder

Dried sage

Dried thyme

Red pepper flakes

Maple syrup

Pork casings

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until soft and translucent.

Sauté the Vegetables

Add the minced garlic, diced carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.

Add Garlic and Other Vegetables

Pour in the vegetable or chicken broth and add the canned diced tomatoes, bay leaves, and dried thyme. Bring to a boil.

Combine with Broth and Tomatoes

Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.

Simmer the Soup

Remove the bay leaves and season the soup with salt and pepper to taste.

Season the Soup

Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Onion, chopped

Garlic, minced

Carrots, diced

Celery, diced

Vegetable or chicken broth

Canned diced tomatoes

Bay leaves

Pepper

Fresh parsley, chopped (for garnish)

Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.

Prepare the Steaks

Rub both sides of the steaks with olive oil. Then, sprinkle garlic powder, salt, and black pepper evenly on both sides.

Season the Steaks

Heat a cast-iron skillet or heavy frying pan over high heat until it is very hot.

Preheat the Pan

Place the steaks in the hot skillet. Cook for about 4-5 minutes on one side, then flip. Add the butter and rosemary to the skillet.

Cook the Steaks

Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and rosemary for extra flavor.

Baste the Steaks

Cook for another 4-5 minutes for medium-rare, or until the desired doneness is reached. Use a meat thermometer if necessary (130°F for medium-rare).

Check for Doneness

Remove the steaks from the skillet and let them rest on a plate for about 5-10 minutes before slicing.

Rest the Steaks

Slice the steaks against the grain and serve immediately.

Ribeye steaks

Fresh rosemary

Butter

In a large mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and a pinch of salt until well combined.

Prepare the Egg Mixture

Preheat a non-stick skillet or griddle over medium heat. Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side.

Dip the Bread

Melt 1 tablespoon of butter in the skillet. Place the soaked bread slices in the skillet and cook for 2-3 minutes on each side, or until golden brown. Add more butter as needed for additional batches.

Cook the French Toast

Serve the French toast warm, topped with maple syrup and a dusting of powdered sugar. Enjoy!

Milk

Vanilla extract

Ground cinnamon

Bread (thick slices, preferably brioche or challah)

Powdered sugar

Wash and slice the tomato. Rinse the lettuce and pat dry.

Prepare the Ingredients

On one slice of whole grain bread, spread mayonnaise and mustard. Layer with lettuce, turkey or chicken, tomato slices, and cheddar cheese. Season with salt and pepper.

Assemble the Sandwich

Top with another slice of bread. Cut the sandwich in half if desired and serve.

Finish the Sandwich

Whole grain bread

Deli turkey or chicken

Cheddar cheese

Lettuce

Tomato

Mayonnaise

Gather all the ingredients and crack the eggs into a bowl. Whisk them gently to combine.

In a non-stick skillet, heat the butter or oil over medium heat until melted and hot.

Heat the Pan

Pour the whisked eggs into the pan. Allow them to sit for a few seconds until they start to set, then gently stir with a spatula.

Cook the Eggs

Once the eggs are cooked to your desired doneness, season with salt and black pepper. Serve immediately.

Season and Finish

Butter or oil

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet. Lay the bacon strips in a single layer on the wire rack. Bake for 15-20 minutes, or until the bacon is crispy and golden brown. Remove the bacon from the oven and let it drain on paper towels.

Oven Method

Place a large skillet over medium heat. Once hot, add the bacon strips in a single layer. Cook for 4-5 minutes on one side until crispy, then flip and cook for an additional 3-4 minutes on the other side. Remove the bacon from the skillet and let it drain on paper towels.

Chicken-fried Steak