Thanksgiving Eggrolls

Do you have any turkey and dressing left over from Thanksgiving? If you're lucky enough to have even a little bit, you can make these. And I sure hope you've got some gravy and cranberry sauce left, too...because you're going to need it for dipping! I'm a cranberry sauce girl myself but IT Guy went with the gravy. Seriously, guys...these are SO fun and yummy! It's just a different twist on heating up a plate of leftovers and you should try it!

Thanksgiving Eggrolls




Equal amounts turkey and dressing (I used 2 cups of each)
Eggroll wrappers
Leftover gravy
Leftover cranberry relish or sauce
1 egg ~ beaten

Dice turkey.

In a large bowl, crumble the dressing then add the diced turkey.

You want to be able to press the mixture together to it holds it's shape so if your dressing is dry, add some gravy as the "glue".

Measure out about 1/2 cup or so of the turkey mixture and form it into a "log".

Place the mixture about an inch or so from one corner on the eggroll wrapper and fold wrapper up over the mixture. Fold in the sides. Brush some of the beaten egg at the top corner and roll to enclose.

Place eggroll seam side down on a cookie sheet and continue until all ingredients are used.

Heat some oil in a large skillet over medium heat and fry eggrolls until browned on all sides.

Serve with leftover gravy and cranberry sauce for dipping.


 

The cast of characters.

 

In a large bowl, crumble the dressing 

then add the diced turkey.

 

Measure out about 1/2 cup or so 

of the turkey mixture and form 

it into a "log".

 

Place the mixture about an inch 

or so from one corner on the eggroll 

wrapper and fold wrapper up over 

the mixture. Fold in the sides. Brush 

some of the beaten egg at the top 

corner and roll to enclose.

 

Ready to fry!

 

Fry until light golden brown.

 

See?

 

Serve with leftover gravy 

and cranberry sauce!

Sausage & Gravy Breakfast Casserole

As you may....or may not know, breakfast isn't my thang. At least in the morning. I don't really like any food in the morning. Breakfast for dinner is fine, though. Now IT Guy, he's a different kettle of fish except he doesn't like fish...but I digress. Not only do I not like to eat in the morning, I'm not that keen on smelling it either. I know...it's weird, huh? Before you get all up in arms and think I don't cook breakfast for my husband, let me tell you I do.

Sometimes.

Maybe once a week.

Or once a month.

Fine. I hardly EVER cook breakfast for him, okay?

But he LOVES breakfast...LOVES. If I would get up at the crack of darkness and cook him eggs and bacon and whatever else...he would...well, he'd be in breakfast heaven. But guess what? That ain't never happened and it isn't GOING to happen. I like to cook breakfast about 10:00 am on a Saturday after I've slept in. Or cook it for dinner. Which is what I did with this dish. I saw a picture of this type of casserole run through my Pinterest the other day and I knew IT Guy would fall in love with me all over again if I made this. And I was right. I used canned biscuits but if you're adverse to using the canned kind, then by all means make your own. Homemade sausage gravy is the only way to go here and don't worry...it's really easy! This casserole would be wonderful for breakfast...I guess, but we loved it for dinner and the leftovers heat up great so you can have yourself a quick snack as you're running out the door in the morning. Super good, guys!


Sausage & Gravy 
Breakfast Casserole



1 12-ounce container buttermilk biscuits
6 eggs
Sausage gravy ~ recipe follows
1 1/2 cups shredded cheddar cheese
1/2 cup milk
Salt and pepper to taste

Sausage Gravy

1 pound breakfast sausage
2 tablespoons flour
2 cups milk
Pepper to taste

In a large skillet, cook the sausage until done.

Using a slotted spoon, remove sausage to a bowl leaving the fat in the skillet. You may need to add a couple of tablespoons of butter if you're sausage didn't render enough fat.

Whisk the flour into the fat and cook and stir about 1 minute.

Whisk in the milk and bring to a boil.

Simmer for a couple of minutes then stir in the sausage. 

For the casserole: 

Preheat the oven to 350 degrees and spray a 9x13 inch pan with cooking spray.

Cut biscuits into 1-inch pieces and arrange in the bottom of the prepared pan. The pieces don't need to be toughing. They will expand when cooked.

Sprinkle sausage over the top of the biscuits then scatter cheese on top of sausage.

Whisk eggs and milk together with the salt and pepper and carefully pour over mixture in the pan.

Pour sausage gravy over everything and bake for 45 minutes until eggs and biscuits are cooked through. 

 

Here's what you'll need.

 

Place the cut up biscuits in the pan. 

Don't worry if they're not touching.

 

Cook the sausage then 

remove to a bowl. Add 

the flour to the drippings 

in the pan. Add some 

butter if you need to.

 

Then add the milk and salt 

and pepper and cook until thick.

 

Sprinkle the cooked sausage on the biscuits.

 

Then comes the cheese and eggs.

 

Lastly spread the gravy over the top.

 

Bake it up for breakfast or dinner!

Crock Pot Cubed Roast & Gravy

Anything with roast makes IT Guy very happy. This easy crock pot dinner is packed with flavor and is a good hearty family dinner. Just throw it in the crock pot in the morning and give it a stir or two throughout the day then dinner is served! A perfect winter's meal!

Crock Pot Cubed Roast & Gravy



1 medium onion ~ sliced
1 clove garlic ~ minced
1 2-pound chuck roast ~ cubed
1 10-ounce can cream of mushroom soup
1 8-ounce block of cream cheese ~ cubed
1 cube butter ~ cubed
1 teaspoon Kitchen Bouquet
1 packet dry Italian salad dressing
salt and pepper to taste

Add the onion, roast, garlic, butter and cream cheese mix to your crock pot.

In a small mixing bowl, combine the water, soup, Kitchen Bouquet, Italian seasoning packet and salt and pepper. Stir to combine then pour over the ingredients in the crock pot.

Allow to cook 6 - 8 hours on low or until roast is tender.

Serve over rice or noodles.

 
Let's go! Oops! Don't forget the water!

 
Slice the onion, cube the roast, 
mince the garlic, cut up the butter 
and cream cheese and add to the crock pot.

 
Combine the soup, Italian salad 
dressing mix, water, Kitchen 
Bouquet and salt and pepper.

 
Pour over ingredients in the crock pot.

 
Cook!

 
Serve over noodles or rice!

Simmered Cube Steak and Gravy

This dish was right up IT Guy's alley. Anything beef with gravy....he's all over it. This is super easy to make and super homey. You can use potatoes or rice to dish up alongside this...or nothing at all. Anyway is a good way!

Simmered Cube Steak and Gravy



4 4-ounce cube steaks
1/2 cup flour
1/2 teaspoon cayenne pepper
1 medium onion
1 tablespoon Kitchen Bouquet Browning Sauce (found in the condiment aisle)
Salt & pepper to taste
1/3 cup oil
1 teaspoon beef bullion granules
Water (I used about 2 cups)

In a large skillet, heat oil over medium heat.

In the meantime, place flour, salt and pepper and cayenne pepper into a shallow dish.

Coat meat on both sides. Reserve flour for gravy.

Place coated meat and onion in the hot oil and fry until meat is golden brown on both sides...about 3 - 4 minutes.

Pour in enough water to cover steak, add beef bullion, Kitchen Bouquet and cover.

Cook for about 2 hours until tender.

Remove steaks and stir in reserved flour, milk and salt and pepper to taste. Stir to make gravy.

Add steaks back into the pan and heat through.


 
The line up.

 
Coat meat on both sides in the 
seasoned flour. Reserve flour for gravy.

 
Place coated meat and onion in the hot oil....

 
...and fry until golden brown.

 
Pour in enough water to cover meat 
then add bullion and Kitchen Bouquet. 
Cook on low for about 2 hours.

 
Remove steaks then add flour/water 
mixture and cook until thick.

 
Nestle the cooked steaks down into 
the thickened gravy and heat through.

 
Serve with your choice of side or 
serve the meat and gravy on top 
of potatoes or rice! Or noodles!

Country Fried Steak

IT Guy is pretty easy to please. As long as I stay away from fish or Chinese food, he'll eat just about anything. He was raised on a farm, so he's a meat-and-potatoes kinda guy but he also loves casseroles. Leftovers? Yup...he's all over 'em. One thing that's a favorite and a guaranteed hit every time is country fried steak. He LOVES it. I don't make it that often...maybe just a few times a year...but when I do, the man is putty in my hands. The recipe is easy and delicious and if you want to please the love of YOUR life....like I do...then make this.

Country Fried Steak



6 3-ounce cube steaks
Salt & pepper
Salt and pepper cube steaks. Set aside.


½ cup milk
2 eggs

In a medium bowl or a large zip top bag, combine ½ cup milk and eggs.


1 sleeve saltine crackers
1 cup flour
½ teaspoon baking powder
2 teaspoons salt
1 teaspoon pepper
½ teaspoon cayenne pepper

In a pie plate or a large zip top bag, crush crackers to fine crumbs then add the flour and the spices. Dredge cube steak in cracker crumb mixture, then egg mixture then cracker crumb mixture. Repeat until all cube steaks are covered. Heat 3 cups of oil in a large skillet and fry steaks for 10 minutes. Turn over and cook an additional 5 minutes. Remove steaks from oil and drain. Place steaks on a plate and keep warm in a 225 degree oven. Pour all oil off but 1 tablespoon and the cooked bits to be used for the gravy.

4 cups milk
¼ cup flour
1 teaspoon salt
½ teaspoon pepper

Combine milk, flour and salt & pepper. Stir well and pour into the skillet with the 1 tablespoon of oil and the cooked bits. Heat and stir until thickened. Serve over meat and with mashed potatoes. 

Let's begin, shall we?

Season the steaks.....both sides!

Crush the crackers into fine crumbs.

Then add the flour and spices.

Combine the eggs and milk. I use 

gallon size zip top bags for the 

dredging and dunking process. 

I just find it easier and less messy.

Here's the meat all ready to go in the oil. 

Make sure the oil is hot before you put the meat in!

Fry it up....10 minutes on one side...

Five minutes on the other.

Transfer the meat to a plate when 

it's done then pop it in the oven to keep warm.

Here's the stuff for the gravy.

Mix it up....

..then pour it into the same skillet you 

fried with meat in. Make sure you pour 

off all the oil except 1 tablespoon!! And leave

 the crunchy bits in the pan, too!

Yummy gravy!!

When IT Guy and I lived in Arizona we used to go to an eatery there called Lucky Wishbone. We loved their food! They had chicken sandwiches that were to DIE for but what we really enjoyed were the steak fingers! Nothing like 'em. As far as I know, Lucky Wishbone is still in business but we live far, far away from there now so I have to make my own.  I'm sure they're not exact, but mine sure do satisfy!!!

Steak Fingers



2 pounds round steak - cut into 1 x 3 inch strips
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon Seasoning salt (I use Lawry's)
1/4 teaspoon pepper
2 1/3 cups self-rising flour
2 eggs - beaten
2 -3 cups milk

Heat 1 - 2 cups vegetable oil in a large skillet.

In a pie plate or large zip top bag, combine 2 cups flour with the onion salt, garlic salt, salt, pepper and seasoning salt.

In another pie plate or large zip top bag, place beaten eggs.

Coat all steak strips into flour mixture, then into egg, then in flour mixture again.

Working in two or three batches, place steak into hot oil and cook for 3 - 4 minutes then turn over and cook another 2 - 3 minutes. Remove to paper towels to drain the place on a warm plate. Keep in a 200 degree oven to keep warm while making the gravy.

Pour all oil out of pan except for 3 - 4 tablespoons. Leave the tasty bits in the bottom of the pan.

Add 1/3 cup flour into skillet and stir with a whisk. Cook until bubbly...about 2 minutes or so.

Pour in the milk until it blends well with the flour mixture and starts to thicken. Add more milk to thin if it's too thick. Give it a taste and add some salt and pepper if needed.

Serve with steak fingers.

The cast of characters.

Slice the meat into strips.

Add the seasonings to the flour.

Dredge the meat in the flour...

...then the eggs....

...then again in the flour.

Add them to the hot oil and cook for a few minutes until golden brown. Flip them over and cook the other side.

Pour all the oil off except for a few tablespoons, leaving the tasty bits in the bottom of the pan.

Add the flour...

..and stir with a whisk and cook it for a minute or two.

Then add the milk and heat until thick and bubbly.

Steak fingers and gravy!! Weeeee----doggies!!