Chicken-Fried Steak

Chicken fried steak is another favorite here at Kathey Jo’s Kitchen. It’s a southern dish that could not be tastier. My husband Rob and I love making this dish any time in the year, including the holidays. Sometimes it even gets requested for Thanksgiving by our family members, which is already saying a lot about the dish!

If you’ve never had this dish, you’ll be surprised to know that the recipe involves no actual chicken meat. Instead, it calls for boneless round steak. They are dipped into the egg mixture, coated with the cracker crumbs, and fried. It’s made very similar to fried chicken, but of course, it’s actually steak not chicken. For best results, remember to cut the meat into ½ inch thickness and pound each piece to tenderize.

This three-ingredien...

Easy Sesame Beef

This sesame beef recipe is one that took me some time to perfect. Not because of the spice tolerance or the tenderness of the steak, but rather because of the undertone flavors I wanted to taste with every single bite. I spent hours in Kathey Joe’s Kitchen and made sure the beef had everything I wanted and more.

I love making this recipe because there are so many ways to serve it to my loving family. Whether it’s a side or a main course, it always seems to stand out. For an enjoyable prepping, make sure the beef is thinly sliced, cut diagonally across the grain. The trick is to slice the beef partially frozen, maybe consider 1 ½ hours for a fast and easy cut.

My favorite ways to season and prepare the beef for ultimate flavors is with soy sauce, chopped green onions, ...

Grilled Meatballs

One of my all-time favorite appetizers I order at restaurants are grilled meatballs.  Whether you intend to make this recipe for your family’s spaghetti night, or serve it as an appetizer at your party, this is restraint worthy, so expect an explosion of delicious flavors in your mouth! If you’ve never grilled meatballs, this will be a game changer and you’ll be doing this over and over again.

The recipe calls for a pretty straightforward base: ground beef, dry breadcrumbs, and eggs. The seasonings are what brings this recipe a deliciously unique taste; some in which include garlic salt, parsley, and pepper for an extra kick. Here at Kathey Jo’s Kitchen, we love adding zucchini as the meatballs cook...

Get ready to indulge yourself with a steakhouse-quality dish coming from another one of Kathey Jo’s Kitchen recipes. One of my most sought-after meals is this tequila marinaded steak. I first made this recipe for my husband Rob, who absolutely loved the flavors. The flavors of the steak mixed with the tequila marinade are an explosion in your mouth in the best way possible! It’s a party in your mouth bite after bite, hence the name: fiesta steak!

For best results, choose a well-marbled steak. These steaks will lead to an even juicier outcome. Remember, the steak should be about one inch thick. This will ensure the steak is entirely cooked. In order for the steak to stay tender, you’ll want to give it an even sear. Ultimately, this will prevent the meat from getting dry and tough...

Beef bourguignon originated in the region of Burgundy, France, and quickly became a classic Sunday dinner dish worldwide. It’s something that we love serving during weekly meals or for special get-togethers here at Kathey Jo’s Kitchen. My favorite recipe is Julia Childs’ way. I’ve shared the setup with you below, so I hope you enjoy it!

The pieces of beef are braised in a red wine casserole with a topping made of onions, mushrooms, carrots, garlic, bacon and a bouquet garni. It sounds simple and it really is when you stop and think about it. When serving – in principle – wine from the Burgundy region should be trusted to accentuate the flavors. The quality of the dish depends essentially on the meat and wine.

What you might not know about the history of boeuf bourguignon is tha...

Here at Kathey Jo’s Kitchen, my family are avowed meat eaters. I do try and get them to eat healthier, as you can see from the great recipes that I’ve shared with you over the years. But sometimes it’s nice to turn the other cheek and enjoy a great steak. Author O. Henry coined the term filet mignon in his book, The Four Million, in 1906. The literal translation – from French – is small boneless meat. I mean, anything could be a filet mignon. Look at it as a fancy name for the small end of the beef tenderloin, or psoas major of the steer or heifer.

When serving, consider a classic Caesar or a wedge salad would be an ideal appetizer. The subtle taste and tenderness of the meat doesn’t require elaborate side dishes. Think simply to enhance their flavor without stealing the show...