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Chicken fried steak is the ultimate down-home comfort food. It’s a juicy and tender cut of beef, covered in a crispy coating and then smothered in a flavorful gravy. It doesn’t get much better than this ya’ll!

Although it’s appearance makes it often mistaken for chicken, don’t confuse the two, because that would be chicken fried chicken of course! Pair this up with a hefty helping of smooth mashed potatoes and some green beans and dig in! This recipe serves 4 and is ready in just about an hour, making it perfect for any night of the week.

Recipe and image courtesy of Serious Eats

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There is just something about crepes that are so indulging, maybe it is the fancy French name or the beautiful presentation on your plate. Whatever it is is, these lovely breakfast treats are incredibly versatile, with filling options ranging from fresh fruit to caramel cream, and even coffee mascarpone.

This recipe provides directions for the crepe shells themselves, and once you have that down you can customize your crepes however you like! It makes about 10 crepes that are 9 inches in diameter, so you have enough for a delicious Sunday morning breakfast for your  family!

Recipe and image courtesy of The Girl Inspired

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If you’ve never had this simple English treat, you’ve been missing out. Yorkshire pudding isn’t really pudding at all, but a puffed cake generally paired with meat and gravy. Simple to make, and ten-times better than your average dinner roll, these little bits of dough are known as Yorkshire pudding. They’re delicious, fast to make, and even faster to be eaten!

I absolutely love these and so does my husband! He had his doubts when I told him I was going to make pudding for lunch… Apparently he thought it was the regular kind, haha! I like to serve these with smoked salmon, sour cream, a little bit of fresh dill and some lemon juice. So incredibly tasty! My husband loves these with gravy – and I also always make these to go with a nice hearty beef stew!

Recipe and photo courtesy of Worthy to Know.

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Quick tip: Be careful with the hot oil!

This recipe dates all the way back to WWII, but is still loved as much today, as it was back then.  It’s also twice as tasty!

I remember when my parents would serve me this dish, and whether some think this is a plate on the “cheaper” side, I absolutely adored it. The salty tang of the beef, and the delectable creamy sauce mixed in, makes my mouth water even thinking about it. I still miss my parents and everything they did for me, but every time I taste this dish, it brings me right back!

The creamy sauce is similar in taste to a béchamel, and this recipe keeps quite well, as it calls for dried beef (also known as chipped beef). When it’s covered in the heavenly sauce, it makes for an irresistible dish, that even your great grandma can enjoy! Obviously, this recipe can be ready in a matter of minutes, and serves up as much beef as you can eat! I guarantee once you try this dish, you’ll be making it ever weeknight you need to prepare something quickly!

Recipe and photo courtesy of  12 Tomatoes

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Quick tip: Serve with some hot sauce, if you like your food spicy.

How many recipes have you tried for buffalo wings? I don’t know about you but I’ve tried quite a few of them. They’ve all been “meh, okay” but when I tried these, wow was I surprised! These wings are really worth the small amount of extra effort in preparation.

After trying out all those recipes I went back to just using the Frank’s Louisiana Hot Sauce with some butter, and tossed the wings when they came out of the fryer. This is a more complex flavor profile – and totally worth these extra steps of prepping the wings with spices before cooking! Also my family likes medium wings so I lessened the Tabasco, but it really adds a great flavor to these wings. I also used some really chunky blue cheese dressing with ours; they where great.

Original Recipe 12tomatoes

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Quick Tip: Make sure you have enough wings because these disappear faster than you’d ever think!

How many of you love enchiladas? Well I certainly do! Especially chicken enchiladas, but I have to admit I had never eaten white ones before. I had my doubts when I decided to try this recipe – but these are absolutely delicious!

I used the recipe as is, except in my family they do not like chicken shredded. So I just made these with chunky chicken pieces and they turned out fabulously. This would make a great potluck or tailgate dish. And if you know you’re going to have a busy day, you could prepare the tortillas the night before and just make the cheese mixture the next day.

You could also easily turn this into an enchilada lasagna! Instead of rolling each tortilla, spread them on top of the chicken and sauce in layers. Yummylicious!

Original Recipe thepioneerwoman

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Quick Tip: Make an enchilada lasagna instead, by layering the chicken, tortillas and sauce in a casserole pan!