Retired Home Cook

Did you know that when Yankee Doodle "stuck a feather in his cap and called it macaroni," he wasn't talking about a bowl of pasta, but rather the 18th-century equivalent of a high-fashion hipster?
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Happy National Macaroni Day! Celebrated every July 7th, this day honors a noodle that holds a surprisingly elite status in global culinary history and once served as a literal symbol of extreme luxury and wealth.
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In the mid-1700s, wealthy young English aristocrats would embark on the "Grand Tour" of mainland Europe to finish their education. When they reached Italy, they discovered a style of long, hollow pasta that was virtually unknown back home. They became so utterly obsessed with eating it that the elite back in London began calling anyone who dressed in extravagant, flamboyant Italian fashions a "Macaroni." To call something "macaroni" meant it was the absolute height of sophisticated, cosmopolitan chic.
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When British soldiers sang "Yankee Doodle" during the Revolutionary War, they were actually mocking the American colonists as country bumpkins. The joke was that the colonists were so unrefined, they thought simply sticking a feather in a cap could instantly make them look like fashionable, high-society London "Macaronis."
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Around that same time, Thomas Jefferson fell completely in love with the dish while visiting Europe. He was so captivated by the noodle that he meticulously sketched blueprints of an Italian macaroni-extruding machine, brought it back to America, and eventually shocked his guests by serving a baked "macaroni pie" at a high-profile White House state dinner in 1802.
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What began as an exclusive, aristocratic delicacy smuggled across the Atlantic eventually transformed into America’s ultimate accessible comfort food, proving that a humble noodle can carry centuries of fashion, politics, and presidential history.

Chicken Fried Steak with Country Gravy

Cuisine: Nebraska | Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Servings: 4 | Difficulty: Moderate

A beloved Great Plains classic, crispy chicken fried steak is smothered in creamy country gravy and served with buttery mashed potatoes and sweet corn for a true Nebraska comfort meal.

Ingredients

Chicken Fried Steak: 4 cube steaks (5–6 oz each), 1½ cups all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp black pepper, 2 eggs, ½ cup milk, vegetable oil for frying.

Country Gravy: 3 tbsp pan drippings (or butter), 3 tbsp flour, 2 cups whole milk, salt and black pepper.

Buttermilk Mashed Potatoes: 2 lbs Yukon Gold potatoes, 3 tbsp butter, ½ cup buttermilk, salt and pepper.

Buttered Sweet Corn: 4 cups corn kernels, 2 tbsp butter, 1 tsp chopped parsley, salt and pepper.

Cherry Crunch Bars: 1 (21 oz) cherry pie filling, 1 box yellow cake mix, ½ cup melted butter.

Instructions Boil the potatoes until tender, then mash with butter, buttermilk, salt, and pepper. Season the flour with paprika, garlic powder, onion powder, salt, and pepper. Whisk the eggs with the milk. Dredge each steak in the flour, dip in the egg mixture, then coat again in the flour. Fry in ½ inch of 350°F oil for 4–5 minutes per side until golden and cooked through. For the gravy, whisk the flour into the drippings, gradually add the milk, and cook until thickened; season with salt and pepper. Heat the corn with butter and parsley. Spread the cherry filling in an 8×8-inch baking dish, sprinkle evenly with the cake mix, drizzle with melted butter, and bake at 350°F for 35–40 minutes until golden.

Pairing: Beer: Zipline Copper Alt | Wine: Merlot | Cocktail: Whiskey Sour

With Bowser's Restaurant – I just got recognized as one of their top fans! 🎉

Flat Iron Steak with Cowboy Butter

Cuisine: Nebraska | Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Servings: 4 | Difficulty: Easy

Nebraska's legendary beef takes center stage with perfectly grilled flat iron steak topped with rich cowboy butter. Paired with smashed red potatoes and garlic green beans, this is a hearty ranch-style dinner worthy of the Cornhusker State.

Ingredients

Steak: 2 lbs flat iron steak, 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp black pepper.

Cowboy Butter: ½ cup softened butter, 2 cloves minced garlic, 1 tbsp Dijon mustard, 1 tbsp chopped parsley, 1 tsp chopped chives, 1 tsp lemon juice, ½ tsp paprika, pinch of red pepper flakes.

Smashed Red Potatoes: 1½ lbs baby red potatoes, 2 tbsp butter, 2 tbsp sour cream, 1 tbsp chopped chives, salt and pepper.

Garlic Green Beans: 1 lb fresh green beans, 1 tbsp butter, 2 cloves minced garlic, salt and pepper.

Kolaches: 8 fruit-filled kolaches (bakery or homemade).

Instructions Season the steak with olive oil, salt, and pepper, then grill over medium-high heat for 5–7 minutes per side for medium-rare. Rest 10 minutes before slicing. Mix the cowboy butter ingredients together and spoon over the warm steak. Boil the potatoes until fork tender, lightly smash, then mix with butter, sour cream, chives, salt, and pepper. Sauté the green beans in butter for 5–6 minutes, add garlic during the last minute, and season to taste. Warm the kolaches before serving.

Pairing: Beer: Kinkaider Devil's Gap Jalapeño Ale | Wine: Cabernet Sauvignon | Cocktail: Classic Old Fashioned

Nebraska Dinner Menu Planner

Sunday, July 5 – Saturday, July 11

A celebration of Nebraska's ranching heritage, Midwestern comfort food, prairie-grown ingredients, and classic small-town favorites featuring beef, sweet corn, seasonal produce, and hearty family meals.

Sunday – July 5
Dinner: Nebraska Runza (Beef, Cabbage & Onion Stuffed Bread Pockets)
Sides: Creamy Cucumber Dill Salad; Sweet Corn with Herb Butter
Dessert: Rhubarb Crisp

Monday – July 6
Dinner: Flat Iron Steak with Cowboy Butter
Sides: Smashed Red Potatoes; Garlic Green Beans
Dessert: Homemade Kolaches

Tuesday – July 7
Dinner: Chicken Fried Steak with Country Gravy
Sides: Buttermilk Mashed Potatoes; Buttered Sweet Corn
Dessert: Cherry Crunch Bars

Wednesday – July 8
Dinner: Smoked Brisket Mac & Cheese Skillet
Sides: Roasted Broccoli; Tomato & Cucumber Salad
Dessert: Cinnamon Sugar Apple Cake

Thursday – July 9
Dinner: Nebraska Sweet Corn & Bacon Chowder
Sides: Cheddar Chive Biscuits; Mixed Greens with Honey Mustard Vinaigrette
Dessert: Strawberry Pretzel Salad

Friday – July 10
Dinner: Walleye with Lemon Herb Butter
Sides: Wild Rice Pilaf; Roasted Asparagus
Dessert: Blueberry Kuchen

Saturday – July 11
Dinner: Grilled Ribeye with Corn & Pepper Succotash
Sides: Loaded Baked Potato; Grilled Texas Toast
Dessert: Tin Roof Ice Cream Sundaes

This week's menu showcases the best of Nebraska with hearty ranch-style favorites, fresh summer vegetables, comforting Midwestern classics, and traditional regional desserts while keeping each day's meal varied and seasonal.

Montana Independence Day Ranch Cookout

Cuisine: Montana | Prep: 25 mins | Cook: 25 mins | Total: 50 mins | Servings: 4 | Difficulty: Moderate

Celebrate the Fourth of July with thick-cut cowboy ribeyes finished with garlic herb butter, paired with loaded ranch potato salad, fire-roasted sweet corn, and a festive red, white, and blue huckleberry strawberry trifle.

Ingredients

Cowboy Ribeyes: 4 bone-in ribeye steaks (14–16 oz), 2 tbsp olive oil, 2 tsp kosher salt, 1 tsp black pepper, 4 tbsp butter, 2 garlic cloves (minced), 1 tbsp chopped parsley

Loaded Ranch Potato Salad: 2 lbs baby Yukon Gold potatoes, ½ cup mayonnaise, ¼ cup sour cream, 1 tbsp ranch seasoning, 4 slices bacon (cooked and crumbled), ½ cup shredded cheddar, 2 green onions (sliced)

Fire-Roasted Corn: 4 ears corn, 2 tbsp butter, 1 tsp chipotle powder, 1 tsp lime zest, 1 tsp lime juice

Red, White & Blue Trifle: 1 prepared pound cake (cubed), 2 cups whipped topping, 1 cup strawberries (sliced), 1 cup huckleberries or blueberries

Instructions Boil potatoes until tender; cool and toss with mayonnaise, sour cream, ranch seasoning, bacon, cheddar, and green onions. Chill until serving. Mix butter with garlic and parsley. Season steaks with olive oil, salt, and pepper. Grill over high heat 5–6 minutes per side for medium-rare, then top with garlic herb butter while resting 10 minutes. Grill corn 10–12 minutes, turning often, then brush with butter mixed with chipotle, lime zest, and lime juice. Layer pound cake, whipped topping, strawberries, and huckleberries in a trifle dish; repeat layers and chill at least 1 hour before serving.

Pairing: Beer: American Lager | Wine: Zinfandel | Cocktail: Montana Huckleberry Mule