Chef Boy I Be Illinois Breakfast Chops Recipes

FRIED BREAKFAST CHOPS WITH GRAVY

Steps:

• Trim strip of fat from outside edge of chops, this feeds 2-4 people, depending on how much you like meat.
• Pound chops slightly if needed.
• Preheat oil in frying pan (you don't need much since these are thin chops).
• Beat eggs in a bowl.
• Add 3/4 cup of the flour to a pie pan. Mix in salt and pepper, garlic powder, onion powder.
• Dip chops in egg, then dredge in flour.
• Fry on each side until they turn a rich brown color.
• If you'd like add additional salt and pepper while they're frying.
• Remove from pan and drain on a paper towel.
• For Gravy:.
• Remove all but 1 or 1 1/2 T. of grease from the pan (leave all the crunchy pieces too, those add great flavor).
• Add about 1/4 cup of flour and stir with whisk (add more 1 T. at a time as needed to absorb grease), keep heat on medium. Allow the flour to brown slightly (usually takes just a minute).
• Add warmed milk 1/2 cup at a time while whisking viogourously to avoid lumps. So this until proper consistency is reached.
• Add more salt, pepper a garlic powder to gravy as desired.

CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE

Steps:

• Preheat oven to 400F.
• Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
• Meanwhile, slice potatoes and onion.
• Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
• Place flaked cod evenly over the top, and lightly salt and pepper.
• Pour one half of tomato sauce over this.
• Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
• Cover with foil and bake approximately 45 minutes until potatoes are tender.
• Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
• Let stand five minutes before serving.

CHEF-BOY-I-BE ILLINOIS' DAIKON AND FENNEL SALAD

Steps:

• Peel and trim the daikon radish.
• Trim and quarter the fennel bulb.
• Peel and trim the carrot.
• Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
• Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
• Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
• Best served slightly chilled.

CHEF-BOY-I-BE ILLINOIS' MOIST AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400°F.
• Sift together the corn meal, flour and sugar.
• Mix the baking soda with the yogurt sour cream and egg.
• Combine the yogurt mixture into the corn meal mixture. The batter will be thick, but don't worry.
• Pour mixture into greased (PAM) 8 inch square pan.
• Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
• NOTE: For a more savory corn bread, omit the sugar and try adding any combination of following -- crumbled bacon, shredded cheese, green chilies.