Pork Chops and Potatoes

The Shrimp Creole was very good, but not as good as my old recipe.  I will continue to look for that missing cookbook.  I didn't put it in the crockpot though.  I just cooked it on the stove, perhaps that made the difference.  The sauce wasn't as thick as my old recipe, nor as spicy.  Still worth cooking though.

Tonight I am trying two new recipes.  A baked pork chop recipe and Alfredo Potatoes.  Both sound good to me for this cold and drizzly day.  Here are the two recipes:

Baked Pork Chops

 

Ingredients

• 6 pork chops
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 2 egg, beaten
• 1/4 cup all-purpose flour
• 2 cups Italian-style seasoned bread crumbs
• 4 tablespoons olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.       

Alfredo Potatoes

 

Ingredients

• 2 large baking potatoes
• 1 cup prepared Alfredo sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon dried thyme
• 1 cup shredded Cheddar cheese, divided
• 1/2 cup shredded mozzarella cheese

Directions

1. Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.
2. Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted.

Shrimp Creole tonight!

I had a cookbook that my grandmother gave me back in the 70's.  It had the absolute best shrimp creole recipe ever.  I can't find that cookbook.  I know it is here somewhere, but can't locate it.  So, I have googled recipes and read and read them hoping to find the one I had.  I know it was from a Southern Living Cookbook.  However, no luck.  I have decided to go with Paula Deen's recipe, even though it goes in the crockpot.  It is the closest to the original that I had. I will let you know tomorrow the result.  Here it is:

Ingredients:

2 tablespoon olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1   (14-ounce) can tomatoes
1   (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
salt and pepper to taste
1 1/2 lb peeled and deveined shrimp
green onions for garnish

Directions

Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper. 
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions. 

Corned Beef with Cabbage and Potatoes for the Crockpot!

I have never made this before and decided to try it as St. Patrick's Day is fast approaching.  I found the recipe online.  And pretty much followed it.  It was delicious!  It is definitely a keeper.  My picky husband liked the potatoes and even the cabbage, which he always said he hated.  He wasn't a big fan of the corned beef.  Patrick loved all of it and so did I.  Here is the recipe with the changes I made:

Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf (I didn't have any)
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

Directions

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours on low. (I cooked it 3 -4 hours on high.  Then another 2 on low.)  or until meat and vegetables are tender. Remove bay leaf before serving.  I put the brisket in first with the veggies on top.  I didn't put the cabbage in until the last hour.

An important message - Not about cooking today.

This is an emergency and you can do something about it. Please read.
This was written by Del and everyone should read it, especially if you know anyone on VA, Social Security, or disability:

Next week the U.S. Congress will be on break.  When they return they will have only four days to extend the current budget.  Should they not make that extension the U.S. government will shut down.  Not to sound like an alarmist, but that means your grandparents, friends, military personnel (especially the Veterans Administration), fed. courts, and a host of others will not receive payments or benefits.
If your parent is on Soc. Security that means his or her monthly check won't arrive. If a child is on disability or you have a friend on Soc. Security disability that means they are in jeopardy during the shut down.  If cousin Joe is in the Navy, he won't get paid either.  It is highly questionable that your mail will be delivered.
Possible outcomes:
 1. Congress could delay the shut down for two weeks,  but that's just two weeks and the threat of the shut down starts all over again.
2. A shut down could occur and who knows when the start-up would begin.  Even so, that means days, weeks, months, until the monthly checks or benefits restart.
3.  U.S. Courts and Agencies (think of the Border Patrol and the Drug Enforcement Agency) will not operate until Congress approves the budget.  By the way, that means this year's budget.

Why am I sending you this?  First, this is not about Repubs or Demos. It isn't about complex politics.  This is about watching out for those individuals as mentioned above. 
Instead of saying "...this  is not about me", I would hope that you would take the time to write, email, or phone your U.S. Reps and U.S. Senators, now is not the time to be apathetic.   Okla.  U.S. Reps:
Dist. 1: John Sullivan
"       2: Dan Boren
"       3: Frank Lucan
"       4 : Tom Cole
"       5: James Lankford

 Okla. U.S. Senators:
James Inhofe
Tom Colburn

Egg rolls were a big hit!

On my last post I told you I was making Chinese.  I made PF Chang's Orange Chicken, some fried rice and homemade egg rolls using Emeril's recipe.  They were very easy to make and very delicious.  I made one change, I used packaged angelhair slaw mix instead of cutting up a cabbage. I only got 9 egg rolls, not 12 - but I made them kind of plump.  If I had known how easy it was to make egg rolls, I would have done it a long time ago!  They were really delicious.  Much better than any I have bought before now.  I give this recipe a 10!!!  If you want the recipe, it is in my previous post.

Try them you will like them.

Chinese tonight? Uh Oh

I know my hubby hates Chinese, but my son and I both like it.  I am going to make sweet and sour chicken and homemade egg rolls tonight.  I found a recipe for the egg rolls that sounded good and easy. It is from Emeril's vegetarian egg rolls.   I'll let you know tomorrow the results.  Here is the recipe:

Ingredients

• 2 tablespoons sesame oil
• 2 tablespoon canola oil
• 1/2 head green cabbage, shredded
• 1 cup julienne carrots
• 1 cup julienne snow peas
• 1 tablespoon corn starch
• 1/4 cup soy sauce
• 8 egg roll wrappers
• Peanut oil, for deep frying
• 1/4 cup dry mustard
• 1/4 cup water
• Cilantro leaves, garnish

Directions

In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.

Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.

Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.

Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.

To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.

Stuffed Zucchini tonight.

Tonight I made a Tex-Mex Stuffed Zucchini recipe that I got from Paula Dean's magazine.  Patrick loved it.  Del liked it except for the zucchini.  I thought it was good also.  I think this would make a great main dish if you didn't put it in the zucchini.  You could also add hamburger meat to it.  I am going to try that the next time I make it.  Patrick had 3 or 4 helpings!  I only used 4 zucchini so I had a lot left and that is what Patrick ate.  He didn't try it in the zucchini.  Here is the recipe:
Ingredients:
1 7/4 oz. box spanish rice mix, cooked according to package directions
1 (3 oz.) package cream cheese, softened
2 cups shredded Cheddar cheese, divided (I only used about 1  to 1 1/2 cups)
1/2 cup canned black beans, drained
1/2 cup canned corn, drained
1/2 t. ground chipotle chile pepper (I only had regular chile powder)
8 medium zucchini, halved lengthwise (I only used 4) 
1/2 teaspoon garlic salt

1.  Preheat oven to 350 degrees.  Spray a rimmed baking sheet with nonstick cooking spray.
2.  In a medium bowl, combine prepared rice, cream cheesse, 1 cup Cheddar cheees, beans, corn, and ground chile pepper.
3.  Using a melon baller, hollow out zucchini, leaving a 1/4 inch thick shell.  Sprinkle zucchini shells with garlic salt.  Spoon rice mixture into zucchini shells, and place on prepared baking sheet.  Cover and bake for 30 minutes.  Uncover and sprinkle with remaining 1 cup Cheddar cheese.  Bake for an additional 20 to 30 minutes or until zucchini are tender.

Looking for Recipes

I am looking for some long lost recipes.  If you have them, please send me the recipe.  I want:

1.stuffed green peppers using corn, cheese, ground beef  and NO RICE!
2. green beans, bacon, and potato casserole
3.  good corned beef brisket and potato recipe

I am also looking for something to substitute for velveeta.  Velveeta has artificial color and flavors, which we do not use.  Surely there is something natural that would be good in its place!

Porcupines? Snickerdoodles? Old recipes revisited!

This wasn't a new recipe for me to use.  I used to make this in the 70's and early 80's, then didn't until a couple of months ago.  You almost always have all the ingredients on hand, and they are really good. Both picky eaters love both recipes These will definitely be in my cookbook.  I made these last night along with my Snickerdoodle cookies.  These are really good also, so I am giving you both recipes.

Porcupines

Porcupines are meatballs with rice baked in a tomato sauce.

• 1 pound lean ground beef
• 1/2 cup uncooked long-grain rice
• 1/2 cup water
• 1/4 cup chopped onion
• 1 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 1 large can (15 ounces) tomato sauce
• 2 teaspoons Worcestershire sauce
• 1/2 cup water

Mix the ground beef, rice, 1/2 cup of water, the chopped onion, , salt, garlic powder, seasoned salt, and pepper. Shape the mixture by tablespoons into 1 1/2-inch meatballs. Heat 1 tablespoon vegetable oil in a large skillet and cook the meatballs over medium heat until brown; drain off excess grease. Add tomato sauce, remaining 1/2 cup water, and Worcestershire sauce; heat to boiling. Reduce the heat, cover, and simmer for 35 to 45 minutes.

Snickerdoodles:

Ingredients:

1 1/2 cups sugar                     1 t. cream of tartar

1/2 cup butter, softened          1/2 t, baking soda

1 t. vanilla                               1/4 t. salt

2 eggs                                    2 T. sugar

2 3/4 cups flour                      2 t. cinnamon

1.  Preheat oven to 375 degrees.

2. Combine 1 1/2 c. sugar, batter, vanilla, and eggs.  Mix well.

3.  Stir in flour, cream of tartar, baking soda and salt.  Blend well.  Shape dough into 1 inch balls.  Combing 2 T. sugar and 2 t. cinnamon.  Roll dough in sugar/cinnamon mixture and place 2 inches ppart on ungreased baking sheets.  Bake 8 to 10 minutes or until set.  Immediately remove from cookie sheets. 

Homemade macaroni and cheese in a Crock Pot

Last night I made macaroni and cheese with some jerked chicken tenders.  Although I like both of them, the picky eaters were split.  Hubby liked the mac and cheese, but didn't care for the jerk seasoning on the chicken.  Patrick liked the chicken but hated the macaroni and cheese!  I am still going to add the mac and cheese recipe to my cookbook :)

Ingredients:
1 package (16 oz) spiral pasta (I used less than this, probably 2/3 of the box)
2 c. half and half cream
1 can condensed cheddar cheese soup
1/2 cup butter, melted (I only used 1/3 cup)

4 cups shredded cheddar cheese (I used a little less than half of this)


Cook pasta according to package directions.  Drain.  In a slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta.  Cover and cook on low for 2 1/2 hours or until cheese is melted.

I served this with chicken tenders that I salted & peppered and then seasoned with jerked chicken seasoning.  Then I cooked in a little bit of olive oil until done.  I think I used too much of the jerked chicken seasoning.  It was pretty spicy.  Next time I will definitely go much easier on the seasoning.

Pan-Fried Flounder with Brown Butter-Wine Sauce

Last night we had Whiting.  The recipe I found called for Flounder, so I just substituted the Whiting for the Flounder.  We all liked it a lot.  With this I made a wilted spinach salad with hot bacon dressing.  I loved it, but neither Del nor Patrick liked it.  The fish recipe is a keeper however!

Ingredients:
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
6 flounder fillets (I use Whiting)
3/4 cup butter, divided
1/4 cup dry white wine
1 Tablespoon capers (I was out of these)

1. In a shallow dish, combine flour, salt, garlic salt, and pepper.  Dredge fillets in flour mixture to coat.
2.  In a large skillet, melt 2 Tablespoons butter over medium heat.  Add 3 fillets, and cook for 3 - 4 min. per side or until fish flakes easily with a fork.  Repeat procedure with 2 tablespoons butter and remaining fillets.  Remove from pan, cover, and keep warm.
3.  Add remaining 1/2 cup butter to skillet, and cook for 3 - 4 minutes over med. heat or until butter is lightly browned.  Add wine, and cook for 1 minute.  Stir in capers.
4.  Pour over fish.

Super Bowl Sunday

I haven't posted in a couple of days because we ate the White Bean Chicken Chili for two nights.  It was delicious!  And, so easy to make.  You ought to try it.  The recipe is on my previous post.

Today is the Super Bowl!  Who do you think is going to win?  I am rooting for the Packers.  We are helping host a Super Bowl Party and Potluck for our RV park at the clubhouse.  I am bringing hot dogs with all the fixings.  No new recipes here.  My next new recipe will be tomorrow, Monday.  I have a few ideas, but am not sure which one I will choose yet.

I am looking for a recipe that I lost.  It is for stuffed peppers with corn instead of rice.  It also has cheese.  I believe it was in an old Betty Crocker cookbook, but I haven't been able to locate it.  If you have it, please comment because I really want that recipe!

PARTY ON TONIGHT!

Good day for White Bean Chili!

The Chicken Piccata was very good.  We all liked it.  Del the least, but still said it was a keeper.  Del and I liked the Couscous, Patrick hated it.  Patrick like the green beans, Del hates them.  So I would say it was a modicum of success.  I will keep the chicken recipe.
     This is the third day stuck in the house.  We woke up to frozen pipes.  Del is working to thaw them out.  The kitchen water is working but not the main bathroom.  We go for walks to break the monatony, but it is so cold we can't stand it for long.
     Tonight I am having a favorite recipe, but not new. It is White Bean Chili.  It is easy and very good.  It is Patrick's favorite.

Ingredients:
Cooked Great Northern Beans or 3 - 4 cans (I had a package dried so I am using that)
cooked chicken cut up (Rotisserie is great if you have it.  I don't so I will saute breast meat.
small jar of picante sauce, I usually use PACE Medium.
2 - 4 cups of grated cheese, your favorite variety.

Warm the beans.  Add the cooked chicken and picante sauce.  Let cook until thoroughly heated.  You might need to add some of the water from the beans, or some chicken broth if too thick.  Add the cheese and let cook until melted through.  Serve and enjoy!

Chicken Piccata sounds good for tonight!

Chili is all gone.  So I decided on Chicken Piccata.  I have never made this before, even though I have had it in restaurants and loved it.  So here goes nothing. I am going to have this with couscous and salad.  I hope it is well received by the picky family.  I might also have green beans with almonds.  I am not sure yet.

So far, since I have started this blog, I have 3 keeper recipes that the family like.  They are 1) the chile
2) the fish and 3) the chicken thighs.  The one that wasn't liked was the porkchop recipe.  I am hoping that this is a keeper also.

Here is the recipe I am going to use for the Chicken Piccata:

Ingredients

• 4  whole boneless, skinless chicken breasts, rinsed, patted dry
• Salt and pepper
• 1/4  cup  all-purpose flour
• 3  tablespoons  unsalted butter
• 2  tablespoons  vegetable oil
• 1/4  cup  lemon juice
• 3/4  cup chicken broth (I would use white wine, but I don't have any)
• 1/4  cup  chopped fresh parsley

Preparation

Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.

Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.

Add 1 Tbsp. butter and remaining 1 Tbsp. oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover to keep warm.

Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp. butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.

Success! Wonderful Chili!!!

I am so happy.  This was a fantastic chili recipe.  I think it could even win in chili cook offs.  We all loved it!  At first Patrick thought it was too spicy, but when it cooled down some he thought it was just right.  Everyone ate seconds and some even ate thirds!  It had a lot of ingredients, but it was well worth it.  Plus, it makes a huge pot!  We are going to have it again tonight.  That means I won't have a new recipe tonight.  Here is the recipe, but I didn't put in the tobasco or cayenne. I halved the chile powder and only used 1 jalopeno pepper.  It was still spicy.  Here is the recipe:

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

My post tomorrow will be about tomorrow's recipes since we are still eating chili tonight.