Country Fried Steak Fingers with White Gravy

Country fried steak is a big favorite around here, there is just nothing like it.  These steak fingers were perfect and a great way to serve this classic southern dish to children.  They can eat them with their hands and dip them in the delicious gravy.

3lbs cube steak
1 1/2 cup whole milk
2 eggs
3 cups flour
2 tbsp seasoning salt
1 tbsp black pepper
Canola Oil (for frying)

1/3 cup flour
2 cups whole milk
salt and pepper to taste

Cut the cube steak into strips. In one small mixing bowl combine the flour, seasoning salt and pepper. In another small bowl combine the whole milk and eggs, whisk well.  Dip the cube steak into the flour then into the milk mixture then back into the flour and place on a clean plate. Continue with the remaining cube steak.  Heat canola oil in a deep pan over medium heat.  Place 3-4 steak fingers into the oil at once and let cook until they are golden brown and cooked through. Remove to a clean plate lined with a paper towel. Continue with the remaining steak fingers.  Once all of the steak fingers are cooked, remove all but about 1/2 cup of grease from the bottom of the pan. Whisk in the flour and let cook for 2 minutes. Lower the heat and whisk in the milk. Continue to whisk as the mixture thickens into a gravy. Remove from heat and season salt and pepper, taste as you season so you can add more to your liking.  Serve the steak fingers with the gravy on the side.

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Crock Pot Sticky Chicken Legs

My oldest loves a chicken leg.  I don't know what it is but he gets so excited any time I make chicken legs. These chicken legs had great flavor and were so simple to throw in the crock pot and let cook all day. This recipe was adapted from Mantitlement.

3-4 lbs chicken legs
1 1/2 cup BBQ sauce
1/4 cup teriyaki sauce
1/4 cup honey

Place the chicken in the bottom of the crock pot. Whisk together the bbq sauce, teriyaki sauce and honey. Pour the mixture over the chicken. Cook on low for 6-8 hours.  Remove from the crock pot and spoon the sauce back over the chicken then serve.

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Chicken Pot Pie Ring

This recipe came from reading a completely different recipe and then starting to change it up until in my head it was something completely different. Thankfully it worked! This is such an easy and kid friendly way to get that delicious chicken pot pie flavor!

4 tbsp butter
1 medium onion (diced)
1/3 cup flour
2 cups chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 cup frozen peas and carrots
1/2 cup frozen corn
4 oz cream cheese
2 cups shredded chicken
2 cans crescent rolls

Heat oven to 375.  Melt butter in medium pot over medium heat. Add onion and saute for 4 minutes or until the onion is tender. Whisk in flour and let cook for 2 minutes. Whisk in chicken broth and bring to a simmer. Stir in salt and black pepper then add the frozen peas, carrots and corn and cook for 3 minutes. Stir in the cream cheese and keep stirring until the cream cheese has melted into the mixture. Stir in the chicken and turn off the heat.  Lay your crescents out in a circle formation on a greased sheet pan or a pizza stone.  Spoon the pot pit mixture into the center of the crescents then fold the dough around the mixture. Bake in the oven for 18-24 minutes or until the crescents are golden brown. Remove and let cool for 5 minutes before slicing and serving.

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Baked Ravioli with a Vodka Cream Sauce

Any kind of creamy vodka sauce is always a good thing in our house. I thought this recipe would be a great and easy twist. Plus it made a huge pan of pasta and that meant leftovers for lunch for a few days, another great bonus! This recipe was adapted from Butter Your Biscuit.

1/4 cup butter
5 cloves garlic (minced)
1 medium onion (diced)
1 cup vodka
2 (28oz) cans tomato sauce
1 tbsp sugar
1 tsp oregano
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp black pepper
2 tbsp chopped fresh basil
1 cup heavy cream
48oz frozen cheese ravioli
2 cups mozzarella cheese


In a large pot melt the butter. Add the onions and saute for 5 minutes. Stir in the garlic and cook for 1 minute. Pour in the vodka and let simmer until it reduces by half, about 6-7 minutes. Stir in the tomato sauce, sugar, salt, pepper, oregano and red pepper flakes. Let simmer for 15 minutes.  Bring a pot of water to a boil and cook the ravioli according to the packaging. Drain the pasta and layer in a greased 9x13 dish. Whisk the cream and basil into the vodka sauce and let cook for 5 minutes. Pour the sauce over the ravioli. Top with mozzarella cheese. Bake at 350 for 15-18 minutes.

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Crock Pot Nacho Soup

Does anyone else get completely sucked in by the Tasty videos on facebook?  Okay so sometimes they don't look good at all but other times, I have to make the recipe right away! That was the case with this soup, I saw it on Tasty then made it like 3 days later.  It was delicious and a big hit in our house!

2 lbs boneless skinless chicken breasts
1 large onion (diced)
2 cloves garlic (minced)
1 tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp salt
1 tsp black pepper
6 cups chicken broth
1 can diced tomatoes
1 can black beans (drained)
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
serve with: extra cheese, sour cream and tortilla chips

Mix together the chili powder, cumin, paprika, salt and black pepper. Rub all over the chicken breasts then place in the bottom of the crock pot. Top with onions and garlic. Pour the chicken brother over the chicken and let cook on low for 6 hours. Remove the chicken and shred then return it to the crock pot. Pour in the diced tomatoes, black beans, cheeses and heavy cream. Cook on low for another hour. Serve with toppings as desired.

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Crock Pot Apple Cider Pulled Pork

Any sort of pulled or shredded meat is pretty much guaranteed to be a hit in my house. This pork would be great by itself or on a bun like I served it. This recipe is adapted from Mostly Homemade Mom.

1 pork butt roast
3 tbsp chili powder
1 tbsp cumin
1 tbsp salt
1 tsp garlic powder
1 tsp pepper
1/2 tsp dried mustard
2 cups apple cider
1 jar bbq sauce

 Mix together the chili powder, cumin, salt, garlic powder, pepper and dried mustard.  Rub the seasonings all over the pork roast. Place in the bottom of the crock pot.  Pour the apple cider over the top. Cook on low for 8-10 hours. Remove the roast from the crock pot and shredded. Pour out the juices and keep 1 1/2 cups reserved. Whisk together the juice and 1 1/2 cup bbq sauce. Place the shredded pork back in the crock pot and mix in the sauce. Let cook for 15 minutes then serve. 

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Bacon Brussels Sprout Risotto

Risotto is a big hit in our house.  And brussels sprouts are one of my absolute favorites. I saw the idea for a bacon brussels sprouts risotto on Ari's Menu but then I completely redid it and made it my own.  This might be my favorite risotto recipe now!

 4 slices bacon (diced)
1 1/2 cup brussels sprouts
2 tbsp olive oil
2 cloves garlic
1 cup arborio rice
1/2 cup dry white wine
32oz chicken broth
1/2 cup parmesan cheese

Cut the brussels sprouts so that they are in fine strips, almost shredded.  Place the chicken broth in a pot and bring to a boil then reduce the heat.  In a pan, fry the bacon until crisp then remove from the pan and set to the side. Add the brussels sprouts to the bacon grease and saute until tender. Remove and add to the reserved bacon.  Wipe the pan out then add 2 tablespoons of olive oil and heat over medium low heat.  Saute the garlic for 30 seconds then add the rice and let cook for 2 minutes.  Pour in the white wine and let cook until all of the wine has absorbed into the rice. Add the chicken brown 3/4 a cup at a time and let cook over medium low heat until the broth has absorbed and then repeat until all but 3/4 cup of the broth is left.  Stir in the bacon, brussels sprouts and the last of the broth.  Stir in the parmesan cheese until it has melted then serve.

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Vegetarian Potato Lasagna

The ultimate comfort food

Hot, melty, cheesy and potato-y vegetarian lasagna

 Perfect for these cold winter days


Happy New Year everyone!I hope your holidays were relaxing, fun-filled, and as delicious as mine. If you follow me on Instagram (DO YOU?!? ... if not, you better click here  now!), you might know I went back home to Venezia, Italy visiting family, eating lots of great food, and

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Crock Pot Chicken Stew

Does anything sound more comforting than this stew on a cold winter night?  It was great and everyone in my family absolutely loved it.  Plus it's in the crock pot so that's a total mom win for me! This recipe is adapted from Movita Beaucoup.

1 lb boneless skinless chicken breasts (cut into cubes)
2 medium onions (diced)
1 cup diced carrots
2 garlic cloves (minced)
3 medium potatoes (peeled and diced)
1 tsp dried thyme
3 1/2 cups chicken broth (divided)
1 cup frozen peas
1 cup frozen corn
1/4 tsp black pepper
1/2 cup flour

Place onions, carrots, garlic and potatoes in the bottom of the crock pot. Sprinkle with thyme.  Place the chicken over the vegetables then top with 3 cups of chicken broth. Cook for 6-8 hours on low. 40 minutes before serving stir in the peas, corn and pepper. Let cook for 15 minutes. In a bowl whisk together the remaining 1/2 cup of chicken broth and the flour then add to the crock pot and cook for a remaining 25-30 minutes or once it has thickened up.

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Taco Quesadillas

Happy New Year! Now this recipe isn't much to look at but it sure was delicious! Quesadillas have become a thing at our house, I make a whole bunch then pile them up on a plate and sit them on the table with toppings out. Then everyone can grab and fix what they want! Easy peasey! This recipe is adapted from Pioneer Woman.

1 1/2 pounds ground beef
2 tbsp chili powder
1 tsp cumin
3 tbsp tomato paste
1 cup water
salt to taste
3 cups shredded monterey jack cheese
8 tortillas
butter
toppings (sour cream, guacamole, salsa, lettuce, tomato)

Heat a large skillet over medium high heat. Brown the ground beef then drain off the grease. Stir in the chili powder, cumin, tomato paste, water and salt. Let it simmer for 5 minutes. In a separate skillet heat to medium heat and place a small slice of butter in the bottom. Coat the skillet with butter then place a tortilla down. Top with cheese and taco meet then another layer of cheese and a tortilla. Once the tortilla has browned, flip to the other side. Continue with the remaining tortillas, cheese and meat. Slice and serve with toppings. 

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Cheesy Chicken Lasagna

I put this on them menu because I thought it sounded different and interesting. Then I made it and everyone freaked out over it. It really was so good and different but not so different that my little ones wouldn't eat it. My son took the leftover to school the next two days because he loved it so much. This recipe is adapted from Food Lovin Family.

4 cups finely shredded cooked chicken
2 (8oz) containers chive and onion cream cheese
1 package frozen spinach (thawed and drained
1 tsp garlic salt
1 jar pasta sauce (best to use a red sauce with cheese like parmesan red sauce)
4 cups mozzarella cheese
12 lasagna noodles (cooked according to packaging)

Heat oven to 350. Grease a 9x13 baking dish with baking spray. In a bowl combine the chicken, cream cheese, spinach and garlic salt. Place 1/3 of the sauce in the bottom of the baking dish, top with 4 noodles, 1/3 of the chicken  mixture and 1/3 of the mozzarella cheese. Repeat two more times ending with the mozzarella layer.  Cover and bake for 40 minutes then uncover and bake for 15 more minutes. Remove and let sit for 10 minutes before serving.

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Vegetarian Crepe Bundles with Creamy Radicchio Filling

Start your dinner party with this irresistible appetizer

Your guests will absolutely love these savory bundles filled with creamy radicchio



This post is sponsored by Cavit Wines in collaboration with Honest Cooking. Thank you for your support!

Want to outshine every other appetizer this year at your holiday party? Now you can, with this beautiful and scrumptious vegetarian dish. It will

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Kale pesto tomato tart

The other day we made a delicious kale and walnut pesto based on this recipe by Shutterbean. We ate about half of it with fresh pasta (yum!), and used the other half for this tomato tart.

I used my beloved quiche crust recipe, but used whole wheat flour instead of all-purpose, and replaced the cream with water. Actually, I had made the dough in advance (I double or triple the proportions then divide the dough into small balls and freeze them), so I just had to unfreeze a ball of dough (20 seconds in the microwave), roll it out on parchment paper and voilà. I poked a few holes in the crust with a fork to let air go through and prevent the crust from bubbling up while baking, spread the kale pesto evenly, then laid thin tomato slices in concentric circles, starting from the edge of the dish. I sprinkled with a little salt and pepper, then baked at 350ºF (180ºC) for about 30 minutes.

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Baked dry-rubbed spareribs

I think I had my first pork ribs on the banks of the Danube in Vienna some 15 years ago. I was touring Austria with my parents and my sister, in one of the very rare organized trips we ever took. We had hotel reservations for two weeks all around the country, but our days were unplanned and we visited whatever interested us on our own. No guided tours. But as we crossed the same travelers every evening at the hotel, and sometimes randomly during the day if we happened to be visiting the same attractions, we started building bonds. That evening in Vienna was one of our last before the end of the trip, and we decided to all have dinner together. The 12-or-so of us sat at a long and narrow rectangular table, the kind you see in movies where an idealized Italian family has lunch al fresco on the patio of a beautiful country house in Tuscany. Except that the table was on a river bank, a few yards from water on the majestic Danube. Not bad either. It was a really festive and joyful, warm summer evening. The kind of evenings you remember with nostalgia, I guess, and that brings back so many other memories of stunning Tyrolian landscapes, sumptuous castles and gardens (those of the famous Empress Sisi), beautiful streets and hidden plazas in Vienna, cute villages, music, old stones... Can you tell I miss Europe?

I can't think of ribs without going back to Vienna in thoughts. The power of food on my little mind... If I remember correctly the ribs were served as a whole rack, and must have been barbecued or grilled. The recipe I'm about to give you is more of Southern US inspiration, but if you know how Austrians prepare pork ribs, please share!

This dry rub is an adaptation of Joy of Cooking's Southern Barbecue Dry-Rub recipe. I didn't have all the spices at hand when I tried it the first time, but it turned out really well. I made a few changes the second time around and the ribs tasted even better. So here's my version:

Serves 3–4 people
Preparation: 10 minutes, 12–24 hours in advance
Baking: 1 hour

• 1 rack spareribs (around 3–3.5 lbs)
• 3 Tbsp sugar
• 2 Tbsp salt
• 1–1 1/2 Tbsp paprika
• 1 Tbsp white peppercorn, crushed in a mortar
• 1 Tbsp cumin seed, also crushed
• 1/2 Tbsp ground Cayenne pepper

The night before (or in the morning):

1. Pour all the ingredients of the dry rub in a 1-gallon freezing bag. Shake well to mix the spices.
2. Insert the sparerib rack in the bag, close, and shake well to cover with spices evenly. Rub the spices into the meat through the plastic bag.
3. Place in the refrigerator overnight (or from morning to evening).

1 hour before dinner:

1. Take the sparerib rack out of the bag and place in a large enough oven-safe dish. Pour the juices and spices left in the bag onto the ribs.
2. Bake for 1 hour at 375ºF (about 190ºC).
3. Cut the rack into individual ribs and serve immediately.

Practical note: the sugary juices that fall on the dish around the ribs will likely burn... This doesn't affect the taste of the meat, which doesn't burn, but it makes it harder to clean the dish. Soaking the dish overnight seems to help a lot in cleaning out the burnt juices.

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Lemon chicken with olives, in a tomato sauce, with yellow chard

Two of our closest friends moved to New Zealand last summer for a year and we were fortunate enough to visit them last month. It was so nice to spend some time with them and to discover this beautiful country (our first time south of the Equator!).

To welcome us, our friends prepared an amazing tajine dish* of chicken, green olives and preserved lemons (not exactly a typical Kiwi dish, but rather a nice reminiscence of our friend's childhood in North Africa). I must have had this dish in mind when I pulled ingredients out of the fridge the other night and prepared the chicken dish that follows.

Serves 4

• 4 whole chicken legs
• 1/2 jar (12 oz) strained tomatoes
• about 20 olives
• juice of 2 lemons
• 4 thin slices of pancetta, diced
• 1 cup white wine (Chardonnay or Pinot Grigio)
• 2 cloves garlic, peeled and halved, stem removed
• 1 bunch yellow chard leaves, whole or coarsely chopped
• 1 tbsp olive oil
• salt and freshly ground black pepper

I like whole (non pitted) kalamata or mixed Greek olives, in bulk (not canned). For chicken, I always go organic since chicken is cheap anyway. Same with lemons.

Marinate the chicken legs in lemon juice for about 1/2 hour or simply until the other ingredients are ready (chard washed, pancetta diced, etc.)

Heat the olive oil in a heavy bottom pan or a cocotte. Add the diced pancetta and let it color for a few minutes. Set aside. Drain excess fat from the pan if necessary.

Drain the chicken legs (keep the marinade). Season the chicken legs with salt and pepper, then add them to the pan. Brown on every side.

Add the strained tomatoes, lemon juice marinade, olives, pancetta, garlic, and white wine. Stir. Bring to a simmer and cook, covered, for about 1/2 hour.

Move the chicken legs to one side of the pan then plunge the chard leaves in the tomato sauce. Stir until wilted (2 minutes maximum).

Serve with wild rice or bulghur (cracked wheat).

* Our friends' recipe more authentically Mediterranean than the above week-night "invention", and includes olive oil, onions, garlic, and most importantly ras el hanout (a North African spice blend).

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