This is kind of a crazy week for me because I’m finishing up edits on the book and have two different speaking engagements. I’m also haven’t been sleeping great at night because my allergies are trying to kill me dead. So here’s just a few things you need to know about:
1. Kelly Minter’s new Bible Study on 1,2, and 3 John
I believe I have mentioned how much I love Kelly Minter. Her book, Wherever the River Runs, stands as one of the most inspirational books I’ve ever read. And I’ve loved all of her Bible studies, which is why I am so excited she has a new one that came out on November 1 on 1,2, and 3 John. You can read her blog post about it here.
And here’s the video for it.
You can buy What Love Is: The Letters of 1, 2, 3 John right here or in your local LifeWay store.
2. Forever Mom: What to Expect When You’re Adopting by Mary Ostyn
My friend Mary Ostyn and her husband have adopted six children over the years after having four biological children and this makes her a little bit of an expert on the subject of bringing an adopted child into your home. For any of you who are considering adoption or actually walking through it, this book is a must read full of so much practical information from someone who has been there.
You can find it here on Amazon and here at Barnes and Noble.
3. Chicken-Fried Steak Recipe
Several of you asked for my chicken-fried steak recipe. I’ve tried several over the years but this one from Southern Living is my favorite. We actually use deer steaks instead of beef at our house but it’s equally delicious either way, just make sure your steaks are good and tenderized before you batter them. Life is too short to deal with chewy chicken-fried steak. I believe Willie Nelson first said that.
Chicken-Fried Steak
1/4 tsp salt
1/4 tsp pepper
4 (4 ounce) cube steaks
38 saltine crackers (1 sleeve), crushed
1 1/4 cups all-purpose flour, divided
1/2 tsp baking powder
2 tsp salt, divided
1 1/2 tsp pepper, divided
1/2 tsp ground red pepper
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups peanut oil or canola oil
Sprinkle salt and pepper evenly over steaks. Set aside.
Combine cracker crumbs, 1 cup flour, baking powder, 1 tsp salt, 1/2 tsp black pepper and red pepper.
Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture, dip in milk mixture and dredge in cracker mixture again. Repeat this step if you like a thicker crust. (I do.)
Heat oil in large cast-iron skillet or just a heavy skillet. Heat to 360 degrees or medium-high heat. Fry steaks about 3-4 minutes on each side until golden brown. Remove to a wire rack and keep steaks warm in a 225 degree oven. Carefully drain hot oil and reserve cooked pieces and 1 tablespoon drippings in the skillet.
Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper (You can add more pepper to taste. That’s what I do.) and 4 cups of milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly 10 to 12 minutes or until thickened. Serve gravy with steaks and mashed potatoes.
That’s it for today. See you tomorrow.