Please suggest a recipe to use a bladed meat tenderizer...

chicken fried steak

Anything where you're going to be cooking meat cut with the grain that would tend to be chewy would be a good candidate (flank steak fajitas!) as well as using meat that might be a little tough but you're not cooking it via something like a long braise that will break down connective tissue(chicken fried steak!).

Remember when cooking using this that you are piercing the meat, so it may dry out on you some. Braises can work well with cheaper cuts of meat processed using the needler to reduce overall cook time (Swiss steak!). It's also good for when you're going to be quick frying tougher meats (fried venison nuggets!). Basically, if you're using tougher meats and not using a method that provides the moisture, heat, and time required to break down connective tissue, the needler is a great way to get the finished product more tender.

Also remember that the needler will be taking surface bacteria and putting it deep into the meat, so rare meat is no longer really safe to eat after this treatment since some real nasty hombres can survive in the center if you don't cook through. However, most of the cooking techniques you'd use following a needler are going to get you where you need to be temperature-wise in that regard anyway. Maybe stay away from the rare fajitas, or just forego the needler and slice very thinly across the grain if you like rare fajitas.

If you have access to Good Eats episode "Cubing a Round", you might want to watch it. The entire episode is about using devices like the one you have.

Oh, look, access!

Also, don’t be afraid to put that tenderizer to work on the flank/skirt steak. The more tender, the better.