Monthly Menu Planning and Grocery Shopping Part 2

Tuesday, September 25, 2012

     First of all, let me say that the best thing that's come out of my monthly menu planning and shopping experiment is that there isn't any stress over dinner. Granted, I focused so much on dinner that I kind of forgot our lunches here at the house. Oops. However, next month, I'll know better. 
     I have a lot of things that will carry over to next month, partially because we traveled a bit to visit family, and partially because we eat a lot of breakfast around here. :) We have some meat in the freezer, and still two gallons of Organic Milk we haven't touched! I'm pretty excited. 
     We have a lot of new menus in our collection now too.  All the recipes I planned for this month were new. I had never made them before. And now I am going to share more of our favorites with you! 

Chicken Fried Steak with Creamed Gravy
4 Large, thin ribeyes cut in half
1 1/2 tsp salt
2 cups Panko Bread Crumbs
1 tsp ground pepper
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1 1/2 cups milk
2 eggs
Oil for frying

Combine Panko, flour, baking powder, salt, and black pepper in a shallow dish. In a second dish, whisk milk and eggs. Dredge chicken in dry mixture, dip in milk mixture, and dredge in dry mixture again. Pour oil to a depth of 1/2 inch in a skillet. Heat oil and fry steaks in bathces, about 10 minutes, adding oil as needed. Turn, fry a couple more minutes until golden brown.  Remove to a wire rack on top of a pan.  You can place the pan in the oven to keep the steaks warm. 

Creamed Gravy:
1/3 cup flour
2-3 tbsp pan drippings
3 cups of milk
salt and pepper to taste

Carefully drain all but 2-3 tbsp of the pan drippings from the skillet. Add flour adn cook over medium high heat. Whisk the flour until it becomes brown and forms a paste. Slowly add the milk, whisking constantly until combined. Let the gravy come to a boil adn then reduce heat and simmer until the gravy thickens. Salt and Pepper and serve over Steak and Mashed Potatoes. 

**This recipe can be repeated with thinly cut chicken too. This is the best "chicken fried" recipe I have tried! 

Balsamic Chicken with Roasted Vegetables
10 (20 oz) Chicken Thighs
20 Medium Asparagus, ends trimmed, cut in half
3 Bell Peppers, any color
1 cup carrots
2 Red Onions
10 oz Sliced Mushrooms
1/2 cup plus 2 tbsp Balsamic Vinegar
1/4 cup EVOO
1 tsp Sugar
2 cloves of Garlic

Preheat oven to 425. Wash and dry the chicken well. Combine all the ingredients together using your hands and arrange in a very large roasting pan.  The vegetables should not touch chicken, and all should end up in a singer layer. Use two baking dishes if necessary. Bake 35-40 minutes. Enjoy! 

This post also appears on our family blog:


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