Sweet Word Sunday: Feast

At least one breakfast each weekend is usually a feast of some sort. Even though I am not a big breakfast eater, my family is. Especially on weekends. So, I try to accommodate that. During the week we are usually busy and for the most part they are all out of the door by 6:30. If I am hungry in the morning it comes later and I don't usually like anything heavy.

Chicken fried steak has always been a staple in our home for dinner at least once a month if not more. My husband is a deer hunter so our "steak" is usually venison unless I buy rib eyes to throw on the grill. Just this past month I began adding chicken fried steak for breakfast at least once a month as well. The trick is ... the leftover steak makes a GREAT lunch on those busy weekends so I don't mind making more than we might need for one meal.

Chicken Fried Steak
Ingredients
Cube Steak or tenderized venison
2 cups of flour
Garlic Salt
Pepper
Paprika
Black Pepper
4 eggs
oil
2 Gallon size Zip lock bags (or two bowls)

Directions
In one Ziploc bag place flour, sprinkle liberally (about 1/4 to 1/2 tsp) of each of the seasonings listed. I also like to use a dash of chipolte chili powder every now and then. It adds a smokey hint with just a tad bit of spice. Of course feel free to use any spices and seasonings that you and your family prefers. In the other Ziploc bag crack eggs, splash a bit of milk, and the same seasonings that you had in the flour, just reduce by about 1/3. Shake up wet mixture until the eggs are incorporated with the milk and seasonings and you are left with a beautiful golden slurry.  Sprinkle meat on both sides with seasonings lightly. We want to season the meat but not overly so since the crust will also be seasoned.

Going from dry to wet back to the dry, coat meat well. Place on cookie sheet and proceed until all meat is coated well. Heat up oil (I prefer Crisco) to about 325 to 350. I like to use my electric skillet for this. Cook meat for about two to three minutes (for venison) or four to six minutes (for beef) on each side until both sides are golden brown. Drain on paper towels.If you are cooking venison or a thin cut of beef, please be careful not to over cook it.

 So whether you eat or drink or whatever you do, do it all for the glory of God.

1 Corinthians 10:31 NIV

Our breakfast feasts once a week are just that. I do it for the glory of God ~ thankful to have a large family by today's standards to prepare meals for. Thankful and blessed that the children and husband are fond of my cooking. And above all... so very thankful for the food in on our table, and the abundance in our freezer/fridge/pantry. We are indeed blessed.