Saturday, July 31, 2010

Macho Nacho's

'Macho Nachos'


1 can refried beans
1 large bag white corn tortilla chips
1 medium onion, chopped
1 cup shredded pepper jack
1 jalapeno, sliced crosswise, plus extra for garnish
1 can chili, or your favorite chili recipe
1 cup shredded Cheddar
1 cup sour cream
1 cup green onion, chopped
1 tomato, diced


 1. Heat oven to 350. Have all the prepped ingredients easily accessible to assemble nachos.

2. In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos.

3. On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with some onions, jack cheese, and jalapeno slices.

4. Spoon on chili and top that with Cheddar. Repeat this layering process until ingredients are used up. Save some of the jalapeno slices for garnish.

5. Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a trivet or heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot.


Friday, July 30, 2010

Seven Layer Bean Dip

'Seven Layer Bean Dip'
Source: Betty Crocker


1 can (16 oz) refried beans
1 package (1 oz) taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) chopped green chiles
1 cup Thick 'n Chunky salsa (any variety)
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
Tortilla chips, if desired


In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter. In another medium bowl, mix cream cheese and chiles (you can microwave cream cheese for about 15 seconds to soften it up). Carefully spread over bean mixture. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

Thursday, July 29, 2010

One-Pot Chicken and Corn

'One-Pot Chicken and Corn'
Source: Adapted from Betty Crocker


1 tablespoon butter or margarine
6 chicken legs
1 large onion, sliced
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1/3 cup water
4 cups chicken broth (32oz)
6 half-ears Nibblers frozen corn-on-the-cob (from 12-count package)
5-6 small red potatoes, cut into fours
Chopped fresh parsley, if desired


In 4-quart nonstick Dutch oven or large pan, melt butter over high heat. Cook chicken, onion, 1/2 teaspoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chicken occasionally, until chicken is light golden brown. Stir onions to side if they start to burn. Reduce heat to medium-low.

Add water, chicken broth, corn and potatoes to Dutch oven; sprinkle remaining 1 teaspoon seasoned salt evenly over top. Cover; cook 90 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F). Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.

Wednesday, July 28, 2010

Charleston Shrimp 'n' Gravy

I would just like to say a very big Thank You! to my friend Jillian who sent me this was AWESOME! Even Heath, who always rolls his eyes when I tell him I'm making a seafood dish, loved it. In fact, he ate so much that for the first time in forever, he wasn't able to eat what was left on my own plate!

Now, this recipe was my first  time making a roux, and I was convinced that I would screw it up. I can't believe how easy it was! Though the whole time I was making this, I wasn't sure if I was doing it right...well, just follow the recipe, and you're doing it right. At one point I started to get a bit exasperated, thinking this wasn't going to turn out well when I realized, I was done! It's usually like that for me though when I make a new recipe for the first time...especially anything involving seafood. I'll definitely feel more comfortable the next time I make this.

Let me just say though, you ABSOLUTELY need to do a bit of prep before dinner. Either in the morning before you leave for work, or in the afternoon if you stay home. You'll want to have the onion and green pepper chopped already when you're ready to start dinner...and of course you'll want to peel the shrimp earlier. I accidentally added 2 tablespoons instead of 2 teaspoons of season salt, but ya know, it was still really good! In fact, I'm glad I made the mistake cause it added a lot of flavor. Oh, and I also added a bit of Old Bay...I just really like it. So! Jillian, thanks a bunch for sharing this recipe with me, it has definitely been added to our favorites folder!!


'Charleston Shrimp 'n' Gravy'
Source: Jillian via All Recipes


3 slices bacon
1 onion, chopped
1 green bell pepper, chopped
2 teaspoons seasoned salt
black pepper to taste
garlic powder to taste
2 tablespoons butter
4 tablespoons all-purpose flour, divided
1 lb large shrimp, peeled and deveined
1 1/2 cups chicken stock
1 green onion, chopped


1. Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain.

2. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.

3. When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened.

4. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute.

5. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough.

6. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.


Stuffed French Toast

This is SUCH a good breakfast! I usually get in these moods where I'll eat this every morning for like, a week straight. Cream cheese, ham, cinnamon raisin bread...good stuff! I found this over at Kraft Foods a while back, and it's at the top of my breakfast favorites. I'm not much of a breakfast kinda gal, and usually, when I finally DO eat breakfast, it's about 11:45...almost lunch. Actually, this is perfect for brunch! I definitely recommend trying this one morning. It's very easy, and very good (really, I think you could drizzle syrup on ANYTHING, and it'd be good!).


'Stuffed French Toast'
Source: Kraft Foods


2 slices Cinnamon-raisin bread
Cream Cheese Spread
4 slices Deli thin sliced Ham
1 Eggs
1 Tbsp. Milk
1 tsp. Sugar or Cinnamon
1 Tbsp. Maple-flavored or pancake syrup


Spray nonstick skillet with cooking spray; heat on medium heat. Spread one side of each bread slice with cream cheese; fill with ham to make a sandwich. Lightly press edges together to seal. Beat egg, milk and sugar with fork in shallow dish until well blended. Dip sandwiches in egg mixture, turning over to evenly moisten both sides.  Add sandwich to skillet; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.


Tuesday, July 27, 2010

Pork Chops with Apples and Stuffing

I found this recipe about a year or so ago, and since then, I've made it quite a few times. I personally really like it. Hubby just likes it, and my mother, who I finally talked into making this, did not like it. It all depends on how you like your pork chops. If you don't like baked chops, then this is not for you. Though I will say, it's not one of my favorites because it's fantastically tasty, it's one of my favorites cause it's fantastically easy.

The best part by far is the apples and stuffing (I looooove Stove Top Stuffing!)...I just eat the pork chop cause it's there. I know, I know...another recipe with very few ingredients. These are good to collect though for nights when you're busy, or are getting dinner started a bit later than you'd like. Don't worry, tomorrow's dinner will be MUCH more complicated ;)~


'Pork Chops with Apples and Stuffing '
Source: Taste of Home


4-6 boneless pork loin chops (1-inch thick and 4 ounces each)
1 tablespoon canola oil
1 box stuffing mix (I use Stove Top Chicken flavor)
1 can (21 ounces) apple pie filling with cinnamon


1. Heat oven to 350. In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions.

2. Spread pie filling into a greased 13-in. x 9-in. baking dish. Set the chops in the dish and spoon stuffing over the chops.

3. Cover and bake for 35 minutes. Uncover and bake 10 minutes longer.


Monday, July 26, 2010

Sweet and Sour Chicken

Tonight I tried another recipe from my friend Cassie's blog (she's got some GREAT stuff over there). I'll admit, I was pretty skeptical of this recipe. I just kept looking at the few meager ingredients thinking 'No way are these 3 things going to make a decent sauce'...well, I was wrong.

This was actually VERY good, and so simple. Seriously...5 ingredients...and that's counting the chicken and rice! This is definitely a keeper for us. Unfortunately I wasn't able to give any to Jesse since he's got a bit of a stomach bug, so his diet is strictly applesauce, toast, and bananas for the next day or two, but I really think this is something he'll like. This is perfect for those crazy nights when you don't want to THINK about dinner, you just want it done! I highly recommend trying this...thanks Cassie!


'Sweet and Sour Chicken'
Source: Cassie Craves


4 chicken breast halves
1 cup Catalina salad dressing (I used the Zesty Catalina)
1 cup brown sugar
1 envelope dry onion soup mix
Rice, for serving


1. Heat oven to 350. Place chicken in a greased casserole dish.

2. In a small bowl, combine the dressing, brown sugar and onion soup mix. Pour over each chicken breasts.

3. Cook in for about 45 minutes, or until no longer pink in the middle.

4. Meanwhile, cook rice according to package. (I used the 5 minute white rice. I started it with 14 minutes remaining on the chicken, and it was done the same time as the chicken)



This morning I decided I wanted something different for breakfast. I usually just make a dippy egg (over-easy to the rest of you) and a piece of bread for dipping. I've been on an Eggs Benedict kick the last week, but I wasn't feeling it today. This popped into my head, so I went with it.

My Dad used to make this back in the day. Not often, but enough that I remember it. It's very easy, and if you like a small breakfast, this is perfect. I've never been able to sit down to a big 'ol plate of eggs, sausage, bacon, and toast. Just one egg and a piece of bread/toast is enough for me.

Jesse was hovering while I was eating this...standing next to me the whole time saying 'Bite? Bite?' in that little voice of his, so he ended up eating about 1/3 of it, but it was good! A nice change from my normal ho-hum breakfast! And now the boy has a new favorite as well :)




1 slice of bread
spreadable butter or margarine
1 egg
season salt (which is what I use) OR salt and pepper to taste


1. Evenly butter both sides of the bread. Cut a 1.5-2 inch circle out of the center of the bread (I use the cap that goes on my season salt bottle. It's the perfect size).

2. Lightly toast both sides of the bread in a greased skillet...about 3-4 minutes per side.

3. Crack the egg into the center of the hole and let it cook about 3-4 minutes. Gently flip bread over and let cook to desired doneness. Transfer to a plate and sprinkle with either salt and pepper or season salt.


Saturday, July 24, 2010

Grilled Bratwurst

*Sigh*...Heath absolutely loves Bratwurst. Me? Not so much. I don't buy it and I try not to bring it up so Heath won't be reminded that they exist, yet every once in awhile, after sending him to the store to pick up a few things, he comes home with these damn things, and a huge smile plastered to his face. I don't complain though. I think it's payback for every time I serve Shepherds Pie...a meal he can definitely live without (though it's my FAV!).

If he insists on buying Brats, then I always saute some peppers and onions just to try and liven them up a bit. Heath says this is a waste of time since nothing can better the already awesome taste of the meat, but I beg to differ. If you've got a meat-lovin' hubby, then bring home some brats for him to grill up. I'm sure he'll be pleased (though you may not be, so...sorry!).


'Grilled Bratwurst'


1 package of Bratwurst (according to hubby, Johnsonville's the best)
1 green pepper; sliced
1 onion; sliced
2 tablespoons of canola or vegetable oil
1 package of potato rolls
Mustard (personal preference)


1. While the grill is warming up, heat oil in a mid-sized pan. Saute peppers and onions on medium heat till soft (about 20'll want to start sauteing just before the brats go on the grill). When they've reached desired softness, remove from heat.

2. Meanwhile, grill brats turning once...about 15-20 minutes. Place on a potato roll, throw some mustard on it (if desired), and top with peppers and onions. Try to enjoy!


Friday, July 23, 2010

Creamed Chicken Over Corn Bread

I've had this recipe sitting in my 'To-Be-Made' folder FOREVER. I finally decided to try it this week. Not sure what was holding me back...chicken, broccoli, corn bread...all good! And it was...very good.

The hubby was certainly pleased since he loves corn bread. For as easy as it is to make, I rarely make it, so it's quite the treat when he gets it. I got the Jiffy boxed corn bread (mainly cause the recipe calls for an 8.5 oz box), which is good, but I think next time I'm gonna get the Betty Crocker bagged corn bread (2 of them since one bag is only 5.5 oz) cause it's super sweet. This was also a great dinner for my son. He loves all bread/biscuit products, and he also loves veggies...the creamy sauce was just a bonus for him, he wolfed this stuff down. That alone will have me definitely making this again!


'Creamed Chicken Over Corn Bread'
Source: Taste of Home


1 package (8-1/2 oz) corn bread/muffin mix
1 tablespoon chopped onion
1/8 teaspoon minced garlic
1/4 cup butter, cubed
2 cups cubed chicken
1 package (16 oz) frozen chopped broccoli, thawed
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
2 egg yolks, lightly beaten
1 cup (8 oz) sour cream
3/4 cup milk
Shredded cheddar cheese


1. Prepare corn bread batter and bake according to package directions, using a 9-in. round baking pan or glass dish.

2. Meanwhile, in a large skillet, saute onion and garlic in butter for 2-3 minutes; stir in chicken and broccoli. Cook and stir for 5-7 minutes or until heated through.

3. In a small bowl, combine flour and salt; stir in the egg yolks, sour cream and milk until smooth. Add to chicken mixture; cook and stir for 3-5 minutes or until thickened. Cut warm corn bread into wedges; top with chicken mixture. Sprinkle with cheese.


Thursday, July 22, 2010

Salmon with Bearnaise sauce

'Salmon with Bearnaise Sauce'
Source: My laziness

2 Salmon Fillets
Lemon Juice (optional)
1 Packet of Bearnaise Sauce
~1/4 cup butter (for sauce)~
~1 cup milk (for sauce)~

1. Heat oven to 350. Place salmon skin side down on a greased foil lined baking sheet. Sprinkle with a few squirts of lemon juice if desired.

2. Bake for 20-25 minutes (if you have really thick fillets, cook a bit longer) or until fish flakes with a fork.

3. Meanwhile, cook Bearnaise sauce as directed on package.

4. Top salmon with sauce, and serve.

Wednesday, July 21, 2010

Jalapeno Popper Mac n Cheese

I got this recipe from a friend of mines blog, Cassie Craves. I have been searching for years for the perfect Mac n Cheese recipe, yet none have come close. Tonight however, this recipe did. While I really liked this, it wasn't quite the 'So-good-it-knocks-you-on-your-ass' Mac n Cheese I'm searching for (to be honest, I'm not sure it exists...except maybe at Trail's End Restaurant in Fort Wilderness at Disney World...Mmmmmm). If it were up to my husband, my search would end here. He looooooved this Mac n Cheese. His exact words were, "It's got bacon, it's got jalapenos, it's got cheese...what more could you POSSIBLY want???" Speaking of jalapenos, let me throw in a word of caution here. When you've finished chopping the jalapenos, DO NOT touch any part of your face. It will hurt like hell if you do. Should you forget this advice though, and you DO end up with a face that's on fire, wash it with milk. Yes...Milk. Wash your hands and face with milk, and the burn will go right me...I know. So! Let me share with you my friend Cassie's VERY tasty recipe for:

'Jalapeno Popper Mac n Cheese'
Source: Cassie Craves

1/2 pound bacon
1 pound elbow pasta
1/4 cup butter
2 large jalapenos or 4 small jalapenos, finely diced
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
3 cups milk
4 cups shredded cheddar cheese
5 ounces cream cheese
1 cup bread crumbs or crushed Ritz crackers
3 tablespoons butter, melted

Heat oven to 350. Cook bacon to desired crispness; drain on paper towels, crumble, and set aside (I used Oscar Mayer pre-cooked bacon just to shave a little prep time off dinner). Cook pasta according to package directions; drain. Meanwhile, melt 1/4 cup butter in a LARGE saucepan over medium heat.

Add jalapenos and cook for 3 minutes, or until they’re slightly softened. Whisk in flour, salt and pepper, and Worcestershire sauce, until mixture is smooth and bubbly. Add milk; heat to boiling and stir constantly for 1 minute or until thickened. Stir in cheddar cheese and cream cheese until melted and smooth.

Add pasta and bacon to the cheese sauce and mix gently. Transfer to a greased 9 x 13 baking dish. Combine 3 tablespoons melted butter with the bread crumbs or crackers; sprinkle evenly over the top of the macaroni and cheese. Bake for 20 minutes or until topping is slightly browned.

Tuesday, July 20, 2010

Chicken Cordon Bleu in Pastry

I've been making this recipe for a couple years now, and it's always a hit. Tonight was the first time I've given it to my son, and he ate it up! I've made this a few times whenever I've had company over, and everyone's always loved it. It's easy, yet looks like it takes much more time than it actually does. If you do make this for company, you're not gonna have to spend an hour in the kitchen getting dinner ready instead of hanging out with your guests. Now, I personally LOVE Chive and Onion cream cheese, so I slather on a bit more than the recipe calls for for my particular piece, but other than that, I don't make any changes. I absolutely recommend trying this. It's so good, and so easy. There is a bit of prep involved, but it's maybe 10 minutes...not bad at all. I'm telling you, you're gonna love this...try it!


'Chicken Cordon Bleu in Pastry'
Source: Taste of Home


 1 tube (8 ounces) refrigerated crescent rolls
1/4 cup spreadable chive and onion cream cheese
8 thin slices deli ham
4 boneless skinless chicken breast halves (4 ounces each)
4 slices Swiss cheese


Heat oven to 375. On an un-greased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle. Place 2 pieces of ham widthwise over each dough rectangle. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each long end, pinch dough together around chicken, forming points.

Bake at for 15-20 minutes or until a meat thermometer inserted in the chicken reads 170°. Top with slice of Swiss cheese and bake for an additional 5 minutes, or until cheese is melted.

Monday, July 19, 2010

Enchiladas Verdes

'Enchiladas Verdes'
Source: Taste of Home


1 pound lean ground beef
1 large onion, chopped
1/4 teaspoon salt
1 small garlic clove, minced
1 cup (8 oz) shredded cheddar cheese
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 package (8 oz) Velveeta Cheese, cubed
3/4 cup evaporated milk
1 can (4 oz) chopped green chilies, drained
1 jar (2 oz) diced pimientos, drained
12 corn tortillas (6 inches)
1/4 cup canola oil


1. Heat oven to 350. In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside.

2. Meanwhile, in a large saucepan, cook and stir the soup, cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.

3. In a large skillet, fry the tortillas, one at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels.

4. Spoon about 1/4 cup of meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. Cover and bake for 25-30 minutes or until heated through.


Saturday, July 17, 2010

Blue Cheese Burgers

'Blue Cheese Burgers'
Source: TLC Cooking


1-1/4 pounds ground beef
1 tablespoon finely chopped onion
4 ounces blue cheese, crumbled
1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
3/4 teaspoon salt
Dash black pepper


1. Preheat grill. Combine ground beef, onion, thyme, salt and pepper, and blue cheese in medium bowl; mix lightly (be sure not to over-mix). Shape into four patties.

2. Grill over medium heat, covered, 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160°F), turning once. Serve with lettuce, tomatoes and Dijon mustard on whole wheat buns, if desired.

**We ate these on Kings Hawaiian Bread Burger Rolls...VERY good. Those are my favorite burger rolls. Oh, and I put A-1 sauce on my burger...not bad. added a little extra flavor.**


Deli Eggs Benedict

'Deli Eggs Benedict'
Source: Myself


1 English Muffin
1 egg
1 slice of tomato
2-3 slices of thin-sliced Deli Ham (or turkey)
1 packet of Hollandaise sauce)
salt and pepper (to taste)


1. In a small pan, follow the directions for the Hollandaise sauce (you'll need about 1/4 cup of butter and 1 cup of milk for the sauce). If you cook it on a higher heat, it thickens up in no time...about 5 minutes.

2. Once the sauce starts to thicken, begin toasting your English Muffin, and make your egg however you prefer. I make an over easy egg, but if you know how to, and you prefer a poached egg, by all means, go with that.

3. Place slices of deli ham (or turkey) on the toasted muffin, top with tomato, then egg, then spoon desired amount of Hollandaise over top. Season with salt and pepper, and you're good to go!

**Note: You can store any remaining Hollandaise in a little container in the fridge, and re-use if for the next day or two...if it's been in the fridge longer than two day, toss it. When I make this, it's usually for a few days in a row just to use up all the sauce, which I reheat in a pan on the stove.**


Friday, July 16, 2010

"Cheater" Chicken and Dumplings

"Cheater" Chicken and Dumplings


1/4 cup olive oil
4 chicken thighs, bone in (or 4 bone-in or boneless chicken breasts)
2 medium onions, diced
2 cups diced carrots
2 cups diced celery
1 cup dry white wine
1/2 tablespoon salt (plus more to taste)
1/2 tablespoon pepper (plus more to taste)
6 cups chicken stock
4 frozen biscuits (such as Pillsbury Grands Frozen Biscuits), thawed enough to cut into pieces


 1. Pat the chicken dry and season with salt and pepper. Heat half of the olive oil (1/8 cup) in a large pot or Dutch Oven over medium-high heat. Sear the chicken, turning the pieces so that all sides are slightly brown, about 3 to 4 minutes for each side. Remove the chicken pieces and place on a paper towel-lined plate.

2. Add the remaining 1/8 cup of olive oil to the pot, along with the onions. Saute the onions until they’re soft, about 6 minutes. Add the carrots, celery, and white wine. Scrape up any brown bits from the bottom of the pot. Saute, stirring frequently, for another 6 minutes.

3. Add the chicken back to the pot. Cover the meat and vegetables with chicken stock and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 90 minutes. (If your liquid is reducing too much, you may need to add more chicken stock. If the dish is too liquidy, turn up the heat and to reduce the stock more. The idea is to end up with a consistency of a stew.) If the broth is not as thick as you would like, add 1 tablespoon of cornstarch. 

4. Remove chicken pieces with tongs and allow them to cool. Debone the chicken and shred the meat into small pieces. Return to the pot. Cut each biscuit into fours. Drop the pieces onto the top of the chicken and vegetable mixture. Cover and cook on medium-low heat for 8-10 minutes, until the dumplings are cooked through. Serve immediately.


Wednesday, July 14, 2010

Simple Shepherd's Pie

'Simple Shepherd's Pie'
Source: My version of Flanagan's


1 lb ground beef
1 can whole kernel corn, well drained
1 container of pre-made mashed potatoes
1 cup shredded cheddar cheese


1. Heat oven to 350. Brown ground beef in a skillet; drain.

2. Place ground beef in a greased 8×8 baking dish. Pour drained corn on top of beef.

3. Cook mashed potatoes in microwave as directed. Spoon the majority of the potatoes over the corn (you can always use the whole tub if you like a LOT of potatoes).

4. Bake for 20 minutes. Top with shredded cheese, bake an additional 5-7 minutes.


Fried Green Tomatoes

'Fried Green Tomatoes'
Source: Paula Deen


3 or 4 large firm green tomatoes
2 cups vegetable oil, for deep-frying
1 cup buttermilk (recommended, though you CAN use regular milk)
2 cups self-rising flour
Freshly ground black pepper


1. Slice the tomatoes 1/4-inch thick. Lay them out on a paper towel and sprinkle with salt. Allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.

2. In a skillet, heat the oil for deep-frying over medium-high heat.

3. Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown.


Tuesday, July 13, 2010

Low Country Smothered Pork Chops

'LowCountry Smothered Pork Chops'
Source: Paula Deen


4 center-cut pork chops, 1-inch thick
Salt and pepper to taste
Ground cayenne pepper (optional, I don't use it)
2 tablespoons butter
1/4 cup all-purpose flour, spread on a plate
2 medium green bell peppers cut into strips
2 yellow onions, trimmed, cut lengthwise
3 cloves garlic, minced
2 cups chicken broth
2 to 3 dashes Worcestershire sauce


Season chops on both sides with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.

Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer.

Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover and allow to simmer for 45 minutes or until chops are tender.



Sausage Cream Cheese Stuffed Crescent Rolls

'Sausage Cream Cheese Stuffed Crescent Rolls'


1 lb. regular breakfast sausage (or turkey sausage), browned and drained
(or you can use the Jimmy Deen Sausage Crumbles)
1 package cream cheese (8oz)
2 pkg. crescent dinner rolls


1. Heat oven to 375. Brown and drain breakfast sausage.

2. Combine sausage and cream cheese. Unroll crescent roll dough and separate into triangles. Spoon about 1 tablespoon of the cheese and sausage mixture on each crescent triangle. Roll up crescent dough starting from the widest part and roll toward the point.

3. Place on a lightly greased baking sheet. Bake for 12-15 minutes or until golden brown.


Monday, July 12, 2010

Dutch Oven Pot Roast

'Dutch Oven Pot Roast'
Source: My own recipe


1 pot roast (size depends on how many people you're feeding)
1 tablespoon butter
1 -2 tablespoons vegetable oil
1 packet onion soup mix
2-3 cups water
5-8 small red potatoes
1 bag baby carrots
1 onion, sliced


1. Melt some butter in the dutch oven on med-high heat. Brown roast on all sides (about 5-7 minutes). Remove roast to a plate, add a little vegetable oil, and add 1 sliced onion. Cook for a few minutes (just to soften them up a bit)

2. Put the roast back in, add carrots and potatoes around the meat. Add a packet of Onion Soup Mix to 2 cups of water and pour around the meat over the veggies. (The amount of water you use really depends on the size of your roast. You want the liquid to cover about 3/4 of the roast, and to cover the veggies, but you don't want to submerge the meat completely).

3. Bring the water to a boil, then turn the heat down to low so the water just barely boils. Put the cover on, and set the timer for 3 hours. That's it! SOOO GOOD!


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife

All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife