Cooking . . . It's a Family Thing!

For those of you who enjoy reading about the meals I prepare for my family! Tonight we had "Sunny's Chicken Fried Steak with Diced Potato Gravy" and "Creamed Spinach" with homemade applesauce that I made this summer. Oh my gosh! It was delicious. For your palate pleasure, here are the recipes:

Sunny's Chicken Fried Steak with Diced Potato Gravy

Ingredients

• 2 eggs
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 2 pounds cube steak, cut into individual steaks
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• Vegetable oil, for frying
• Diced Potato Gravy, recipe follows

Directions

In a medium bowl, whisk the eggs, cumin, cayenne pepper, and salt and pepper, to taste. Add the steaks, stir to coat, and let sit 10 minutes. In a paper bag, combine the flour, cornstarch, a few pinches of salt and freshly ground black pepper. Remove the steaks from egg mixture and put into the paper bag. Roll the top of the bag to close, and shake until the steaks are evenly coated. This may be done in batches. Let the coated steak rest on a sheet tray lined with a rack for 10 minutes.

In a deep, heavy-bottomed skillet add enough oil to reach 1/2-inch up the sides. Heat the oil over medium heat to 370 degrees F. (When a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready.) Fry the steaks, in batches if necessary, flipping only once when color is golden and a poke releases no red juices, about 2 to 3 minutes on each side. Remove to a serving platter and serve with Diced Potato Gravy.

Diced Potato Gravy:

• 3 tablespoons unsalted butter, divided
• 1/2 red onion, chopped
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 2 1/2 cups beef broth
• 1 large russet potato, diced into 1/4-inch cubes
• Kosher salt and freshly ground black pepper
• 1/4 cup roughly chopped parsley, for garnish

In a large straight-sided skillet heat 2 tablespoons butter over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Whisk in the flour, stirring to combine with the butter. Add the bay leaf and broth and bring to a simmer. Cook until slightly thickened, then add the potatoes. Cook until the potatoes are tender and the gravy has thickened, about 8 to 10 minutes. Season with salt and pepper, to taste. Stir in remaining 1 tablespoon of butter and the parsley. Serve poured over Sunny's Chicken Fried Steak.

Ingredients

• 4 tablespoons unsalted butter, plus more for pan
• 1/2 red onion, chopped
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 2 teaspoons red chili flakes
• 1 3/4 cups heavy cream
• 1 cup shredded Parmesan
• 1 teaspoon ground nutmeg
• 1/2 cup sour cream
• 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1/2 cup packaged fried onions (recommended: French's)

Directions

Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.