Tasty Tuesday

I wanted to share a chicken recipe today, it is one of my favourite recipes. It is so very delicious and I make it for my children frequently. The issue is that I no longer make it with the recipe, I prepare it with my intuition at this point. I have tried to locate the recipe but I have been unable so, this week I will not be able to give it to all of you but I will try to figure out what the measurements are for it and in the future I will give it to all of you to try and let me know what you think. So! Instead I have decided to feature another favourite of mine. I tailor this recipe for myself as well, I add more seasonings to the meat but in the end, I love this dish and hope you enjoy it. And just an FYI this dish pairs very well with a nice Merlot.

Chicken Fried Steak with gravy

Total Time:1 hr 25 min
Prep:45 min
Inactive:10 min
Cook:30 min

Yield: 4 to 6 servings


2 pounds beef bottom round, trimmed of excess fat

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

3 whole eggs, beaten

1/4 cup vegetable oil

2 cups chicken broth

1/2 cup whole milk

1/2 teaspoon fresh thyme leaves


Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.


Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.


Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Tasty Tuesday

I know the weather today calls for comfort food so I decided that I was going to cook spaghetti with a meat sauce but I wasn’t really feeling that so I made another choice. This was it, I have an indoor grill because today is truly not a go outside and grill kind of day but even if you can’t bbq outside or have an indoor grill you can make this recipe on the stove top as well. I hope you enjoy!

Grilled Shrimp Scampi



2 tablespoons olive oil   4 ounces unsalted butter (1 stick), cut into pieces

1/3 cup fresh lemon juice (about 2 lemons), plus 1 lemon cut into wedges for serving   2 tablespoons chopped parsley

2 teaspoons kosher salt, divided

1 pinch red pepper flakes

1 1/2 teaspoons black pepper, divided

1/2 cup dry white wine

2 pounds large shrimp, peeled, deveined, tails attached

3 garlic cloves, sliced thinly



  1. In a medium bowl combine the olive oil, 2 tablespoons of the lemon juice, half the garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir well. Place the shrimp on metal skewers and add to the marinade. Refrigerate for no more than 30 minutes.


  2. Meanwhile, in a large heatproof pan or bowl that can be placed on the coolest part of the grill, combine the butter, parsley, red pepper flakes, wine and the remaining lemon juice, garlic, salt and pepper. Set aside.


  3. Heat the grill to medium high. Place the bowl or pan with the butter mixture on the grill (or you can heat on the stove over medium low) until hot and bubbly. Set aside.


  4. Place the skewered shrimp on the grill (discard the marinade) and cook each side for about 3 to 4 minutes, until opaque and slightly curled. Remove shrimp from the skewers, place in the butter mixture and toss well. Serve at once in shallow bowls. Garnish with lemon wedges.

Tasty Tuesday

Hello everyone its Tasty Tuesday! Before I get into the recipe for today I just wanted to express that I hope that everyone enjoyed their holiday/Easter weekend. I fully enjoyed the long weekend for so many reasons, the most poignant one was the break from the morning routine and having the opportunity to spend time with my children. We had a wonderful weekend together. I look forward to the next holiday. But for now we are back to the daily routines, etc. So here is today’s recipe it is inspired by Paris. A wonderful red wine beef that is served in a restaurant in Paris, France. This recipe is similar to the meal that was served in that restaurant so I alter that recipe somewhat to accommodate that but it is a good base if one desires to change it in any way and it is good regardless so give it a try. Enjoy!

Beef Burgundy Recipe with Wine

This is a classic Beef Burgundy that is super easy to make and is based on the classic red Burgundy wines (Pinot Noir).


Prep Time: 10 minutes   Cook Time: 25 minutes   Total Time: 35 minutes



•2 lbs. sirloin steak (cut beef into 1-inch cubes)

•8 oz. fresh or frozen mushrooms (small portabella mushrooms turn up the flavor even more)

•1 medium red onion (quartered or diced)

•2 garlic cloves (minced)

•1/2 cup butter

•1/4 cup flour

•1/4 tsp sea salt

•1/4 tsp black pepper (coarse ground)

•1/4 tsp crushed thyme

•1/8 cup fresh parsley

•1 cup red Burgundy wine (Pinot Noir)

•2 cups beef broth

•optional: crumbled bacon (2-3 slices)

•pearled onions (1 cup)



Combine flour, salt, pepper 1 minced garlic clove in a plastic Tupperware or Ziploc container. Add in cubed beef and seal container. Shake to coat the beef thoroughly with flour mixture. Melt 1/4 cup of butter in large cast iron skillet, add mushroom and onion and sauté until soft. Set sautéed mushroom and onions aside. Melt the remaining 1/4 cup of the butter, add the second minced garlic clove and the coated beef cubes. Brown coated beef on medium heat.

Once beef has browned, slowly add the red Burgundy wine and beef broth. Bring mixture to a boil, then turn heat down and add the mushroom and onions back to the skillet. Allow to simmer for another 10 minutes or so. Add thyme and bay leaf. You want to see the liquid reduced by about 1/3 and the sauce to thicken. Keep stirring and scraping the skillet during the simmer phase. You may add a little extra flour if needed to thicken the Burgundy sauce. Towards the end of the simmer phase add the finely chopped fresh parsley for a little added flavor. Add the optional bacon crumbles and pearled onions. Serve with roasted or mashed potatoes (red or Yukon are best bets) or over well-buttered egg noodles and a side of sautéed spinach sprinkled with sea salt. Consider serving the same red Burgundy wine that was used in the recipe with the meal to accent and draw out the parallel flavors.