CHEW THIS! Tina Tutrow’s Slow Cooker Cube Steak and Gravy

Tina Tutrow’s Slow Cooker Cube Steak and Gravy

Tina Tutrow and Grandkids.jpg

The following “Chew This!” column has been reprinted from “The Courier-Times”, Saturday, June 15th 2019 edition. By: Blaise Doubman

Tina Tutrow Shares Family Recipe
Blaise Doubman

Tina Tutrow is one of the only people who know my true hair color and has been a friend of my family and I for so long, I think we all consider each other family by now instead of good friends. My Dad, Jamie Doubman, went to school, all twelve years, with Tina Tutrow so really between my Mom, Darla, and my Dad, they have known Tina for most of their lives. That is the wonderful thing about small town living, everyone knows one another and, if you are lucky, get to experience their lives with one another. Tina has been one of the best beauticians in the area for close to over thirty years. Several years ago, she decided to try her hand at running her own business, her own beauty shop, and has not looked back since. Successful, talented and well known, Tina is a master at what she does and makes it look easy and effortless. She has also managed to raise a beautiful family, who in turn are all raising their own exquisite families. What some people do not know about Tina, is that she is just as talented in the kitchen as she is in her beauty shop. She cooks, bakes and thankfully, is delighted to share her recipes.

One day over at “Tina’s Hair Shop”, my Mom and I were discussing how we were looking for a new recipe for cube steak. Neither of us really cared for the thick cream of mushroom soup that is generally used. Tina said she did not care for the mushroom soup either and said she has used beef gravy for years, instead! My Mom and I looked at each other and immediately knew we had to try it! Why hadn’t we thought of that? Skip ahead a couple of days later and we tried her recipe and oh my! Delicious! It made the cube steaks taste so much better! I think dinner that night disappeared faster than it has in months. Everyone enjoyed it and we decided then and there that number one, I had to share this recipe with everyone and number two, we would never make cube steak with thick cream of mushroom soup again! I highly recommend you try this recipe as soon as possible. Serve alongside baked potato and asparagus for a delicious, and nutritious, meal. Shout out and special thanks to Tina Tutrow for sharing this recipe with me and allowing it to be shared with all of you! Try it and let me know your thoughts! I would love to hear from you. Visit http://trailblaise.com and click “contact”.

Tina Tutrow’s Slow Cooker Cube Steak and Gravy

For optimal flavor and texture, it is important to take the time to brown the steaks on each side before placing them into the slow cooker. I generally follow this rule on most of the meats I put into my slow cooker, aside from chicken. For easier clean up, line your slow cooker with a plastic slow cooker liner. Be sure to reserve the leftover gravy in a small bowl to serve at the table for those who like a little extra gravy on their cube steaks.

4 cube steaks
½ cup white all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
Large jar of beef gravy

Start by warming about ½ cup vegetable oil in a large skillet over medium high heat. On a plate combine the white all-purpose flour, salt and black pepper.

Dredge each cube steak in the flour mixture and carefully place in the heated vegetable oil.

Brown both sides of the cube steaks, which will take about 5 minutes.

Carefully place each steak inside of your slow cooker and pour on the beef gravy.

Cover and cook on low for 4 hours.

Ask and Answer: Lots of people have wondered recently if I have any recipes for cold side dishes such as potato salad, macaroni salad, etc. Yes! Visit my website, http://trailblaise.com and in the search box, type in whatever recipe you are looking for! My website is divided up and will search for particular recipes, flavors and even the ingredients you want to use.

Summer Garden Pasta

One of my favorite pasta combinations!

Summer Garden Pasta

4 pints colorful cherry tomatoes, halved
1/2 cup olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 pound angel hair pasta
2 cups grated parmesan cheese

In a large bowl combine the halved colorful cherry tomatoes, olive oil, minced garlic, salt and black pepper. Cover with plastic wrap and leave at room temperature for about 4 hours but no longer.

When ready to serve, bring a large pot of water to a boil. Add large pinch of salt and drizzle of olive oil to the water and stir.

Cook angel hair pasta about 3 minutes. Drain. Add the pasta in with the tomato mixture and toss. Sprinkle with chopped basil leaves and grated parmesan cheese. Toss together. Sprinkle additional chopped basil leaves and grated parmesan cheese on top if desired.

Serve hot, warm, room temperature or cold.

CHEW THIS! Chicken Parm Patty

Chicken Parm Patty

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 2nd 2019 edition. By: Blaise Doubman

A new twist on a new recipe…
Blaise Doubman

I love chicken parmesan! I must admit that for years I would turn my nose up at it and not even give it a second look. Why? I have no idea, because what is not to love? Chicken, tomato sauce and cheese served as a main dish individually or even placed on pasta! My brother, Damon, loves chicken parmesan and I must credit him for finally getting me to try it. Once I tried it, there was no turning back! He had converted me into a chicken parm lover! Over the years I have tried it individually with extra tomato gravy, on top of buttered pasta and even in between fresh brioche rolls and I have yet to find a way I do not love this dish. However, when I try to make it at home it is messy, time consuming and difficult.

In steps Rachael Ray! She has recently revitalized her show, “30 Minute Meals” and one of the first shows she filmed was all about making chicken parmesan easier for the home cook! Of course, I watched, and instantly loved her take on it! She took ground chicken, formed them into huge patties, baked them in the oven at a high temperature and then topped them with tomato sauce and shredded cheese. Genius! I took her basic recipe and made changes, decided to simplify things by using marinara sauce in a jar and left out some of the spices she used because I found them overwhelming when it came to the final dish. It turned out perfectly! This has become one of my favorite recipes and a recipe I go to when short on time because it is so easy, versatile and not to mention, delicious! I like serving this alongside a salad and garlic bread but feel free to serve as you desire. If the patties are to large for you or your family, feel free to make them any size you desire but be sure to adjust the cooking time.

Chicken Parm Patty

These patties cook in a high temperature oven, 500 degrees, so please be sure to make sure your oven is spotless before attempting this recipe. Otherwise, your kitchen will be filled with smoke. It may be a good idea to raise the kitchen windows and turn some fans on while these are baking, just in case of a smoky fog.

2 pounds ground chicken
½ teaspoon salt
½ teaspoon black pepper
¾ cup breadcrumbs
1/3 cup milk
1 large egg, slightly beaten
1 cup finely grated parmesan cheese
2 teaspoons minced garlic
1/3 cup parsley leaves, chopped
1 teaspoon fennel seed
Pinch red chili flakes
3 tablespoons olive oil
Jar of favorite marinara sauce
2 cups shredded mozzarella cheese

Start by preheating your oven to 500 degrees F.

Line 2 large baking sheets with parchment paper.

In a large bowl combine the ground chicken, salt, black pepper, breadcrumbs, milk, slightly beat egg, grated parmesan cheese, minced garlic, chopped parsley leaves, fennel seed, red chili flakes and olive oil.

Mix everything together and, using clean dry hands, divide the meat mixture into four sections.

Place each section onto the parchment lined baking sheets and flatten out each section to form four giant thin patties.

Bake, one baking sheet at a time, in preheated oven for 18 minutes.

Remove and top each patty with some of the marinara sauce and sprinkle each with the shredded mozzarella cheese.

Place back into the oven, to melt the cheese, for about 5 minutes.

Remove, place each patty on large serving plate and top with chopped parsley.

Serve hot alongside a salad and garlic bread.

Ask and Answer: A lot of people have wondered about the upcoming delivery changes with “The Courier-Times” and how my column will appear. After this printed column, my “CHEW THIS!” column will appear in the first and third Saturdays of the month, instead of Sundays. Hope you will follow me to Saturdays and thank you all for the continued dedication and support. I love sharing my life and recipes with you all and I love hearing your feedback.

Grandma Barbra’s Drop Dumplings

I love homemade chicken and dumplings. I have recipes for the rolled variety and the drop version. Both are delicious. This drop version is a staple in my Grandma Barbra’s kitchen and a personal, and easy, favorite.

Grandma Barbra’s Drop Dumplings

2 cups white all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
2 cups cooked chicken, diced
64 oz chicken broth
1 teaspoon salt
1 teaspoon black pepper

Start by combining the white all-purpose flour, baking powder, salt and melted unsalted butter until a dough forms.

In a large stock pot over medium heat, add the diced cooked chicken, chicken broth, salt and black pepper. Bring to a boil.

Once at a boil, drop tablespoon size amounts of the dough into the boiling broth. Continuously stir, gently, until the dumplings are puffed and cooked throughout, which will take about 25 minutes.

Taste for additional seasonings.

Serve hot and enjoy!

Beef Manhattans

I love to order beef manhattans when I am out at local restaurants and often wondered if I could try to make my own homemade version. Well I did and they are fabulous! You will not believe how flavorful these are, or how simple! Use store bought or homemade mashed potatoes and brown gravy.

Beef Manhattans

4 pound boneless beef chuck roast
1 stick butter
1 package dry Ranch dressing mix
1 package au jus gravy mix
2 cups homemade or jarred brown gravy
Prepared mashed potatoes
Texas Toast

Start by lining your slow cooker with a slow cooker liner. Place in the boneless beef chuck roast.

Place stick of butter on top of roast.

Sprinkle over package of dry Ranch dressing mix. Sprinkle over package of au jus gravy mix.

Place on lid and cook 4 hours on high or 8 hours on low.

After cooking, remove lid and shred meat using 2 forks.

Warm prepared brown gravy and prepared mashed potatoes.

Assemble the beef manhattans by placing 2 slices of Texas Toast on a plate. Top with shredded beef. Top with mashed potatoes and finish with brown gravy.

The Best Chicken Salad

This is the best chicken salad! Perfect on buttery croissants. I like a rotisserie chicken for this but also try roasting 2 large chicken breasts, with the bone in and the skin on, in the oven at 375 degrees for about 40 minutes. Before baking drizzle each with olive oil and sprinkle with salt and black pepper.

The Best Chicken Salad

3 cups cooked chopped chicken
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 cup white grapes, halved
1 cup chopped pecans
1/3 cup diced celery

In a large bowl place the prepared chicken.

In a medium bowl whisk together the mayonnaise, sour cream, fresh lemon juice, salt and black pepper until combined and smooth.

Add the prepared grapes, chopped pecans and diced celery to the prepared chicken and stir gently.

Pour over the dressing and stir gently. Taste for seasonings. Refrigerate. Serve.

CHEW THIS! Homemade Chicken Nuggets with Honey Mustard Dipping Sauce

Homemade Chicken Nuggets with Honey Mustard Dipping Sauce

Homemade Chicken Nuggets

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 21st 2018 edition. By: Blaise Doubman

Chicken Nuggets are Dressed to Please!
Blaise Doubman

I love chicken nuggets and remember when I was about 12 years old winning a contest to see how many chicken nuggets I could eat! How many did I eat? I will not write about it here because I simply do not want to scare you but let me just say I ate away the competition! Ha! As I grew up and discovered what fast food chicken nuggets really were, not that edible, I decided to see if I could make my own! How hard could it be!? I tried using several cuts of chicken and types of chicken meat and decided that chicken breast was the easiest and tastiest.

When it came to the breading I tried several different “crumb” mixtures but decided I liked the simplicity and taste of the buttery RITZ cracker. When you start adding chicken seasoning, garlic, rosemary and additional kinds of peppers it really takes away from the flavors of the meat. I wanted something that reminded me of my childhood but was updated and at the same time very easy to prepare. Chicken breast, cut with kitchen shears instead of a knife, keeps the work clean and easier. I also prefer the taste of melted butter as a dredging instead of egg because after all, who doesn’t like butter? I really believe these may be the best chicken nuggets I have ever had and the homemade honey mustard dipping sauce that I share below really takes them over the top! Highly recommend that you try these!

Homemade Chicken Nuggets with Honey Mustard Dipping Sauce

You can replace the RITZ crackers in this recipe with regular saltine crackers, but I must warn you that the color and taste will be different. The nuggets will not be as golden, and the taste will not be as buttery. This is the perfect recipe for chicken to get into the kitchen and help! Just be careful and watchful of the sharp kitchen shears.

4 boneless, skinless chicken breasts
2 sticks unsalted butter, melted
2 teaspoons salt
2 teaspoons black pepper
3 sleeves Ritz crackers, crushed fine

Start by preheating your oven to 425 degrees F. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray.

Cut the chicken breasts into large bite-size pieces. I find that using sharp kitchen shears is the easiest method. Place the bite-size pieces into a bowl.

In a large bowl, pour in the melted butter. Stir in the salt and black pepper.

In another large bowl, pour in the finely crushed Ritz cracker crumbs.

Take a handful of the chicken pieces and dip them into the melted butter mixture. Be sure to coat the chicken well. Shake off the excess butter and place into the crushed RITZ crackers. Be sure the chicken is well coated in this mixture too, followed by shaking off the excess here as well. Place the now coated chicken bites onto the prepared baking sheet.

Continue to do this until all the chicken is coated and on the prepared baking sheet.

Bake in preheated oven for 40 minutes, turning once halfway through cooking.

Remove and allow to rest for 15 minutes before serving.

Serve alongside the honey mustard dipping sauce.

To make the honey mustard dipping sauce simply whisk together ¼ cup honey with ¼ cup mayonnaise, ¼ cup Dijon mustard, 1 tablespoon white vinegar and a pinch of black pepper. If you would like more sauce than what is prepared, this recipe can be doubled or tripled.

Ask and Answer: A lot of local people write to me and wonder what my favorite pizza place is in the area. I love pizza and hate to single any one pizza place out, but I would have to say the “Royal Feast” at Pizza King is hard to beat! I also really enjoy Mancino’s and 1000 Degree Pizza as well. I have fond childhood memories of Pizza King so that also plays into my enjoyment.