Tag Archives: fried

Chicken Fried Steak with Cream Gravy ~ Low Carb and Grain Free

I’m adding this recipe to my low carb comfort foods file!

pork steak and gravy

Totally filling and very satisfying, this meal has it all.  It’s fried and topped with gravy.  I felt like I was eating off plan!

On to the recipe…

Process the pork skins and almond meal for the breading until crumb-like.

photo 1

Put the pork steak into the egg wash then the “breading”.

photo 2

Cook the steaks one at a time until done.

photo 3Top with gravy when serving.  Enjoy!

pork steak and gravy

Chicken Fried Pork Cubed Steak with Cream Gravy

4 pork loin cubed steaks, medium size
1/3 cup almond milk
1 egg, beaten
1 cup pork skins
1/3 cup almond meal
1/4 cup Parmesan cheese
½ tsp garlic powder
2 tablespoons coconut oil
1 tablespoon butter

3/4 cup cream
½ cup water
salt and pepper

Put the cubed steaks on a plate and place in the freezer while preparing the egg wash and breading.  The ones I used were very tender and almost fell apart.  Slightly chilling them in the freezer should help firm them up for the breading process.

For the egg wash: In a small flat bowl, combine the almond milk and egg. Beat with a fork until well blended.

For the breading:  In a food processor, process the pork skins and almond meal together until crumb-like.  Add the Parmesan cheese and pulse again.  Add some garlic powder and stir.  Pour into a flat bowl that will be usable for breading the steaks.

Melt coconut oil and butter in a skillet over medium heat.

Dip pork cubed steaks in egg wash and then the breading (on both sides).   Slightly press in the breading on the steak.  Place one steak in the skillet and fry on the first side about 4 minutes, flip and then cook 2 minutes or until done.  (It didn’t take too long and I cooked one at a time so they’d have plenty of room in the skillet.)  Remove from pan and drain if necessary.  Mine didn’t seem greasy at all.

After the steaks are cooked, pour the cream and water into the skillet for de-glazing and making a tasty gravy.  Cook until some of the water has evaporated and the cream has thickened.  Season with salt and pepper.  To serve, spoon over the steaks.

I served mine with buttered steamed broccoli and radishes.  I added cooked rice to my family’s plates.

Serves 4.

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!


Fried Cornbread and Hush Puppies

Nothing goes with white beans like Fried Cornbread. 

At a restaurant not too far away this is called the “Po’ Boy Special”.  It comes with a slice of Vidalia onion and a tall glass of iced sweet tea.

Last week we had some white beans flavored with baked ham and some fried cornbread.  I like Aunt Mary’s Red Tomato Relish on my white beans.  Just a taste brings back sweet memories.

A couple nights later, my Handyman fried some fish and we made Hush Puppies.  Those were yummy, too.  My friend, Karen, has the best Hush Puppy recipe!

I’m sharing both these recipes today.


 Fried Cornbread Fritters

1 cup of self rising white cornmeal
1 cup of buttermilk
2/3 cup of self-rising flour
1 egg, beaten

Mix the ingredients together and fry like pancakes on an oiled hot griddle or skillet.  Like pancakes, when you see the bubbles on top, it’s time to flip them.  Another minute or so on that side and they should be done.  Remove to a serving plate and try not to pinch off the crispy edge while the others cook.  Good luck. 🙂



There are many opinions as to where the name “Hush Puppies” came from, but the general concensus is that the name has something to do with keeping dogs quiet.


Hush puppies–golden-brown puffs invented to shush up the barking puppies at an outdoor feast; made by putting corn-bread batter into deep fat.”

American Heritage Cookbook, American Heritage [American Heritage:New York] 1964 (p. 128)

Karen’s Hush Puppies

2 cups self-rising cornmeal mix

3 tablespoons self-rising flour

2 tablespoons sugar

1/4 cup diced onion

1/4 cup green bell pepper (omitted this time)

1 cup milk

1 egg, beaten

vegetable oil for deep-frying


In a deep fryer or a cast iron fryer heat 2 – 3 inches of oil over medium heat to 375°. 

In a mixing bowl, combine cornmeal mix, flour, sugar, onion, and pepper. Add milk and egg; mix well. Let stand for 5 minutes. Drop batter by tablespoons into hot oil. Fry until golden brown, turning several times. Drain on paper towels. Makes about 12 large  hush puppies.

Skillet Fried Cabbage with Bacon

I’m sick of things I can eat with my fingers!

I needed something to eat with a fork.  I was wanting something green and yummy and fried cabbage with bacon came to mind.  This is one of my favorite vegetable dishes, with lots more flavor than just boiled cabbage which is more common here in the South.

Grab some sliced bacon, dice it and throw it in a skillet over medium heat.  As it cooks, cut a head of cabbage in half and chop it into nice size pieces.


After the bacon is crispy, remove it from the skillet and let it drain on a paper towel.  Reserve all but about 2 tablespoons of the bacon grease.  Add the chopped cabbage and some diced onion into the skillet.  Cook for about 10-15 minutes or until the cabbage is done but still has a little crunch left.

Put into pretty dish and top with the crispy bacon pieces.  Eat all by itself or with the meat of your choice.  I chose a nice medium sized pork chop.  See my lowcarb page for the plated meal.  Enjoy!


Simple Suppers

Sometimes some of the best suppers come from the hands of friends and family.


Fried Pork Tenderloin, fresh from the H Farms in Kentucky and courtesy of my dear sister-in-law, Dorothy.  We never leave Dorothy’s without a cooler packed with meat and jars of home-canned greenbeans and vegetable soup. 


Longing for simplicity and lacking in time, I decided to fry the fresh pork tenderloin for supper.  It’s supper in the South, you know.  Dinner is at noon.  😀

The tomatoes are from my father’s garden.  He delivered those to me at work, along with a large bag of sweet bell peppers.  I will slice and freeze most of those for future use. 

To complete the simple meal, I threw together some drop biscuits using a pre-made baking mix.  My girls seem to think that drop biscuits are a gourmet treat.   Gone are the days of actually rolling the dough.  Those are just plain biscuits!  Whatever they want to think.  Drop biscuits are so easy, I don’t think I’ll explain the difference to them just yet.