- 2 TBS butter
- 4 cube steaks (mine were about 4 - 5 inches long each)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder, not salt
- 1/2 tsp onion powder, not salt
- 1/2 tsp coarsely ground black pepper
- kosher salt to taste
Here are some other steak recipes from here in my kitchen that you and your family might also enjoy. I can promise you they are all delicious!
GARLIC STEAK BITES & POTATOES - A delicious meat and potatoes meal that is a real man-pleaser. Quick and easy to make as well. Tender, juicy, well flavored bites of steak along with crispy pan fried potatoes. An unbeatable combination! All you need is a salad on the side!
Seared Cube Steaks
Ingredients
- 2 TBS butter
- 4 cube steaks (mine were about 4 - 5 inches long each)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder, not salt
- 1/2 tsp onion powder, not salt
- 1/2 tsp coarsely ground black pepper
- kosher salt to taste
Instructions
- Mix together all of the seasonings to combine well.
- Pound the steaks on each side using a meat mallet for about 30 seconds. Season all over with the seasoning mix, dividing it equally amongst them.
- Heat the butter in a heavy skillet over medium high heat. Once it begins to foam add the steaks. Sear on both sides for 4 to 5 minutes per side until cooked through.
- Serve hot.
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- 2 medium chicken breasts (boneless, skinless)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp mild chili powder
- 1/2 tsp dried oregano
- salt and black pepper to taste
- 1 tsp butter
- 1 tsp light olive oil
- 2 large potatoes, peeled and cut into 1/2 inch cubes
- salt and black pepper to taste
- 2 tsp light olive oil
- 1/3 cup (80ml) cream or evaporated skimmed milk (undiluted)
- 1/3 cup (80ml) whole milk
- 2 TBS boursin cheese
- a handful of grated cheese to finish (Cheddar is nice. I used a Tex Mex Blend of cheddar and spicy Jack)
Here are some other recipes using chicken and potatoes that you might also enjoy. They are real favorites in my home!
CHICKEN & GARLIC POTATOES - Simple and easy to make with a creamy chicken base. You can use either leftover cooked chicken or poach chicken specifically to use in this. This is topped with a layer of sliced and buttery garlic potatoes and then baked to crispy golden brown perfection.
SHEETPAN CRISPY CHICKEN & POTATOES - With this tasty meal you get fabulously tasty chicken that is crispy on the outside and yet still tender and juicy on the inside. Add to that an array of deliciously roasted vegetables. Crispy roasted cubes of potato. Crispy tender green beans. Lush roasted baby plum tomatoes. All cooked together on a simple sheet pan. It doesn't get much easier than this!
Quick & Easy Cheesy Chicken & Potatoes
Ingredients
- 2 medium chicken breasts (boneless, skinless)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp mild chili powder
- 1/2 tsp dried oregano
- salt and black pepper to taste
- 1 tsp butter
- 1 tsp light olive oil
- 2 large potatoes, peeled and cut into 1/2 inch cubes
- salt and black pepper to taste
- 2 tsp light olive oil
- 1/3 cup (80ml) cream or evaporated skimmed milk (undiluted)
- 1/3 cup (80ml) whole milk
- 2 TBS boursin cheese
- a handful of grated cheese to finish (Cheddar is nice. I used a Tex Mex Blend of cheddar and spicy Jack)
Instructions
- Cut your chicken into 1/2 inch cubes. Place into a bowl and toss together with all of the seasonings and herbs, making sure they are evenly coated. Set aside.
- Prepare your potatoes. Heat a large non-stick skillet over medium heat. Add the oil. Once hot add the potatoes. Cook, stirring occasionally, until they are golden brown and cooked through, about 15 minutes. Scoop out into a bowl and keep warm.
- Add the remaining oil and butter to the pan. Tip in the chicken pieces. Cook, until the chicken pieces are golden brown all over, stirring occasionally. The juices should run clear. This will take about 8 - 10 minute on medium heat.
- Add the cream, milk and boursin cheese to the pan. Cook over medium low heat, whisking to melt the cheese. Leave to simmer for 3 to 4 minutes. if it seems too thick you can add a bit more milk. Taste and adjust seasoning as needed.
- Stir in the potatoes and heat through. Scatter some cheese over top. Leave to melt and then serve immediately.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
- 1/2 pound (250g) floury potatoes (such as Russet or Maris Piper)
- 1/2 pound (250g) rutabaga (Swede, turnips, neeps)
- 2 TBS butter
- 2 TBS chopped chives (or minced spring onions)
- salt and white pepper to taste
Notes
- Can be made up to a day in advance. Store in the refrigerator in a casserole dish, covered. Reheat in the oven.
- Will keep for up to two days, covered, in the refrigerator.
- You can freeze this, tightly covered, for up to 3 months. Defrost thoroughly before reheating until hot.
If you are as big a fan of potatoes as I am, you may enjoy these delicious potato side dishes also!
CHEESE AND BROCCOLI STUFFED JACKET POTATOES - A fabulously delicious way to get in some extra bits of your five a day. Crispy skinned baked potatoes, which have been scooped out and then re-stuffed with lovely bits of cooked broccoli and cheese, as well as the cooked potato flesh. Simple and delicious.
SLOW FRIED LEMON & OREGANO POTATOES - Sliced waxy (salad) potatoes, cooked and fried slowly in a mixture of olive oil, butter, lemon juice, lemon zest, garlic, oregano and seasonings. Cooked long and slow, braised until almost jammy. Crisped up until golden brown and then some fresh spinach is added. Decidedly delicious!
Traditional Scottish Clapshot
Ingredients
- 1/2 pound (250g) floury potatoes (such as Russet or Maris Piper)
- 1/2 pound (250g) rutabaga (Swede, turnips, neeps)
- 2 TBS butter
- 2 TBS chopped chives (or minced spring onions)
- salt and white pepper to taste
Instructions
- Peel your potatoes and rutabaga. Cut them into 1/2 inch cubes. Place into a saucepan and cover with cold water. Lightly salt.
- Bring to the boil. Cover and simmer at a fast simmer for about 20 minutes, or until both the potato and rutabaga are fork tender. Drain well.
- Return to the saucepan and shake over the residual heat of the burner to dry them out a bit.
- Mash well together in the pan, using a potato masher. Stir in the butter and most of the chives, reserving some to sprinkle on top when done.
- Season to taste with white pepper and salt.
- Pile into a bowl and sprinkle the reserved chives on top. (I like to add a small knob of butter as well.) Serve hot!
Notes
Can be made up to a day in advance. Store in the refrigerator in a casserole dish, covered. Reheat in the oven.
Will keep for up to two days, covered, in the refrigerator.
You can freeze this, tightly covered, for up to 3 months. Defrost thoroughly before reheating until hot.
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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