It’s pretty obvious: Morgan has embraced The Kid’s Cook Monday thing more than her sibling. But that’s OK, right? As long as I get him in the rotation every other time or so? Honestly, I just don’t have the energy to argue. If Morgan, who lives vicariously through thepioneerwoman.com, wants to make Chicken Fried Steak for The Kid’s Cook, who are we to complain?
Well, I complained. I did. I hate deep frying. Hate it.
So I complained about that.
But otherwise, it was all good.
I even bought the ingredients a few days ahead of time. I find that if someone is willing to cook for me, I’m far more compliant to doing some specialty shopping. Funny how that works.
I had seen the chicken-fried steak recipe a few days before she did. I had been sick (sooooo sick!) and was laying on the couch, when Morgan came bustling in with — what?! — my new chinchilla, the Macbook Air. (That’s how I think of the Air. Like it’s my new little furry pet. So cute. And lovable!)
“What are you doing with my computer? Put it back!”
“Just look at at this. Mom. Just look!”
“I don’t have to look. I’ve seen it.”
“Seen what? How can you possibly know what I’m going to show you?”
“The Chicken Fried Steak?”
“How did you know? Mom! You are freaking me out!”
“Don’t ever lie to me. I will know it. I know what you are thinking. I know everything.”
How cool is that? I totally guessed right! And now, I have her really freaked out. Just the way it should be. She’s like an open book, that one. I just stay two steps ahead of her on The Pioneer Woman. It isn’t all that hard.
I won’t repeat the recipe, as you can find it photographed and explained to perfection on the rival-for-my-daughter’s-worship site:
We used some leftover brown rice instead of the mashers. Morgan also made shredded brussels sprouts to go alongside. So good! She took the pictures and didn’t really document the brussels sprouts recipe, but I will include that here because brussels are the new kale! (translated, that means, we LOVE BRUSSELS SPROUTS!) You can see the finished recipe in that photo at the top to get an idea of what it looks like.
Pan Roasted Brussels Sprouts with Bacon and Balsamic
Plan about 5-6 sprouts for each person. Using a mandoline or knife, finely slice brussels sprouts.
In a heavy pan over medium high heat, melt about 2T of bacon fat for 20-25 sprouts. Saute 1/4 of diced onion until golden. Add the sprouts, stir and then let sit, stirring every couple minutes. The edges should darken a bit and look vaguely “roasted.” Add 1/4 cup of crumbled cooked bacon and heat through. Season with salt and pepper to taste. Douse with balsamic vinegar. And swoon.