CHICKEN-FRIED STEAK WITH GRAVY

Serves 6.

Note: From Ree Drummond, Food Network.

• 11/2 c. whole milk

• 2 eggs

• 2 c. flour

• 2 tsp. seasoned salt

• Freshly ground black pepper

• 3/4 tsp. paprika

• 1/4 tsp. cayenne pepper

• 3 lb. of cube steak in at least 6 pieces (round steak that's been extra tenderized)

• Kosher salt

• 1/2 c. canola or vegetable oil

• 1 tbsp. butter

Gravy:

•1/3 c. flour

• 3 to 4 c. whole milk

• 1/2 tsp. seasoned salt

• Freshly ground black pepper

Directions

For the steak: Begin with setting up an assembly line of dishes. Mix milk with the eggs in one dish; the flour mixed with the seasoned salt, 11/2 teaspoons black pepper, paprika and cayenne in another dish, and the meat in a third. Have one clean plate at the end to receive the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place the meat in the flour mixture. Turn to coat.

Place meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in large skillet over medium heat. Add butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When butter sizzles immediately, you know it's ready. (It should not brown right away. If it does, the fire is too hot.)

Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove meat to a paper towel-lined plate and keep warm by covering lightly with another plate or sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup grease back to the skillet and allow it to heat up.

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking unti the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add seasoned salt and black pepper to taste and cook, whisking until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Nutrition information per serving:

Calories730Fat38 gSodium575 mg

Carbohydrates34 gSaturated fat11 gCalcium197 mg

Protein62 gCholesterol202 mgDietary fiber1 g

Diabetic exchanges per serving: 1/2 milk, 2 bread/starch, 7 lean meat, 31/2 fat.

CREAMY MASHED POTATOES

Serves 12.

Note: From Ree Drummond, Food Network.

• 2 sticks butter, softened, plus more for pan

• 5 lb. russet or Yukon gold potatoes

• 1 (8-oz.) pkg. cream cheese, softened

• 1 c. heavy cream

• 1/2 to 1 tsp. seasoned salt

• 1/2 tsp. kosher salt

• 1 tsp. black pepper

Directions

Preheat oven to 350 degrees. Generously butter a 4-quart baking dish. Peel and cut potatoes into chunks. Bring a large pot of water to a simmer and add potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain potatoes in large colander. Place them back into the dry pot and put the pot on the stove. Mash potatoes over low heat, allowing all the steam to escape before adding the remaining ingredients.

Turn off heat and add 11/2 sticks butter, cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.

Spread potatoes in prepared baking dish. Throw pats of remaining butter over top of potatoes and bake until butter is melted and potatoes are warmed through, 20 to 30 minutes.

Nutrition information per serving:

Calories405Fat28 gSodium333 mg

Carbohydrates36 gSaturated fat17 gCalcium51 mg

Protein5 gCholesterol84 mgDietary fiber4 g

Diabetic exchanges per serving: 21/2 bread/starch, 51/2 fat.

MARINATED TOMATO SALAD WITH HERBS

Serves 6.

Note: From Ree Drummond, Food Network.

• 6 to 8 ripe tomatoes

• 4 green onions

• 1 c. extra-virgin olive oil

• 3 to 4 tbsp. balsamic vinegar

• 2 tbsp. brown sugar

• Salt and freshly ground black pepper

• Handful fresh parsley leaves, lightly chopped

• 12 fresh basil leaves, cut in thin strips (chiffonade)

Directions

Cut tomatoes into 4 wedges, then cut wedges in half and add to bowl. Lop off tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.

Add olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on lid and shake to combine. Pour dressing over tomatoes and toss.

Add herbs and gently toss to combine. Cover and refrigerate for a couple hours before serving.

Nutrition information per serving:

Calories197Fat18 gSodium10 mg

Carbohydrates8 gSaturated fat3 gCalcium24 mg

Protein1 gCholesterol0 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 3 1/2 fat.