Chicken Fried Steak with Mac & Cheese and Brussels Sprouts: all gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Chicken Fried Steak with Mac & Cheese and Brussels Sprouts

11/8/2019

Every year for Josh's birthday since we have been married I have cooked him his dream birthday meal. We always eat pretty healthy so he thinks about what he normally doesn't get through the year and we go all out! So far we have done: pizza burgers, bacon mac & cheese grilled cheese, mac & cheese waffles with fried chicken, steak with bacon and a baked potato bar, steak with lobster mac & cheese and green beans and steak with a wedge salad and mac & cheese. There are also desserts with each year. Look below the recipes to see pictures from each year we have done this :) You also might be seeing a trend with the meals here - meat and mac & cheese. This year he decided on chicken fried steak (his favorite food from Texas) and of course mac & cheese. He also wanted Reese's Pieces Brownies which I made for him on his actual birthday. For the big meal I was also making food for my friend Staci's birthday too and she chose Brussels sprouts and a triple berry cobbler so I made those to go with it all!

Josh said this was his favorite meal yet and Staci and Kevin both enjoyed the meal as well! They were all impressed with the fact that everything was gluten-free and said they couldn't even tell! I did make their mac & cheese with real cheese but for mine and for the recipe I am giving - I used a vegan cheese. IT WAS AMAZING! They even said they thought it tasted like real cheese.

You HAVE to try these recipes, if you have to eat gluten-free or not, you won't be disappointed!

Chicken Fried Steak + Gravy
Total Time: 60 minutes
Serves: 6

Ingredients

1 cup gluten-free flour (I highly recommend King Arthur Measure for Measure Gluten-Free Flour)
1 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp black pepper
1/8 tsp salt
2 eggs
1/4 cup water
2 lb top sirloin (trimmed and pounded thin (1/4 inch) and cut into serving size pieces)
1/2 cup refined extra light olive oil (amount depends on how big your pan is)
3 Tbsp coconut oil
4 Tbsp gluten-free flour (same as above)
1/2 cup no sodium added vegetable broth
1 cup unsweetened probiotic drinkable dairy-free yogurt (I used Califa)
1-2 Tbsp leftover drippings from frying the steak
salt and pepper to taste

Directions

Mix together the flour, onion powder, cayenne, paprika, garlic, pepper and salt in a large bowl and set aside.
Mix together the eggs and water in another bowl and set aside.
Season the steaks with extra salt and pepper on each side. Dredge each steak at a time in the flour mixture, then in the egg and then back into the flour mixture until evenly coated. Set aside on parchment paper or a cooling rack over a pan until you are ready to fry.
Pour enough olive oil into your frying pan to cover the bottom half of the steak and wait until you flick some water in it and it sizzles before frying over medium heat.
Add one steak to the skillet and fry for about 3-4 minutes on each side (depending on thickness). Place on a baking sheet and stick it in the oven on the warm setting. Repeat with the rest of the steaks until they are all golden brown.
Pour all but 1-2 Tbsp of the leftover drippings out (into a can or bottle and then throw away - not your sink) and then add the coconut oil to the same pan and sprinkle with the flour.
Whisk everything together in the pan over medium heat and add the vegetable broth until thickened.
Slowly add in the yogurt and stir until smooth.
Season with salt and pepper to taste and serve over the steaks. Get ready to experience not only the best gluten-free gravy and chicken fried steaks ever, but the best gravy and chicken fried steaks!

Mac & Cheese
Total Time: 15 minutes
Serves: 6

Ingredients

6 servings gluten-free pasta (I used brown rice spirals - cooked according to package directions)
3 Tbsp coconut oil
1/2 cup unsweetened probiotic drinkable dairy-free yogurt (I used Califa)
1 3/4 cup dairy-free cheese (I used Miyokos Fresh Italian Style Vegan Mozzarella)
salt and pepper to taste
1/4 cup gluten-free panko crumbs
1/4 cup dairy-free cheese

Directions

Pre-heat oven to 425 F.
Melt coconut oil in a medium pot over medium-low heat. Stir in the yogurt until well combined.
Turn the heat to low and add the cheese and mix until melted.
Add the noodles, salt and pepper and stir until thoroughly combined.
Transfer mac and cheese to an oven safe pan and sprinkle on the panko crumbs and remaining cheese. Place in oven for 5 minutes or until panko is crispy and cheese is melted.
Serve and enjoy!

Brussels Sprouts
Total Time: 45 minutes
Serves: 6

Ingredients

24 oz Brussels sprouts, trimmed and quartered
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp dijon mustard
1 Tbsp maple syrup
a pinch of cayenne pepper
salt and pepper to taste

Directions

Pre-heat oven to 425 F and prepare a baking sheet with parchment paper.
In a small bowl combine the olive oil, apple cider vinegar, mustard, maple syrup, cayenne, salt and pepper.
Pour the mixture over the Brussels sprouts and bake for 45 minutes, stirring occasionally.

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