Smothered Pork Chops

This is a recipe that my mother made quite often.  Tender, juicy pork chops served with a delicious onion gravy.  It is a one pot meal that is easy to prepare and does not take a lot of time.  You can use bone in or boneless pork chops, whatever you have in your refrigerator or freezer.

Ingredients

4 slices of bacon cut into 1/2 inch slices
4 thick cut pork chops
1 c. flour
salt and pepper to taste
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. paprika
1/2 tsp. thyme
2 cup chicken broth
4 potatoes, peeled, and cut in half or in quarters

Directions

Preheat oven to 300°
     
Heat a cast iron Dutch oven, over medium high heat, cook bacon until it starts to crisp.  Remove bacon to a paper towel lined plate and set aside. Drain off all but 2 tablespoons bacon grease from the skillet. *See note below.

Season both sides of the pork chops with salt and pepper.  
     
In a low sided dish or bowl, combine flour, onion powder, and thyme.  Dredge the pork chops in the flour mixture, shaking off the excess flour.  Do not discard the remaining flour, as you will need that later in the recipe.  
     
In the same skillet that you fried the bacon in, add the pork chops. Cook for 2 to 3 minutes on each side, or until each side is golden brown. You may have to fry the pork chops in batches. Remove the pork chops and place them with the bacon, while you prepare the gravy.

In the Dutch oven you were just using, add the onions.  Sauté the onions until they are translucent.

Slowly sprinkle 1/4 cup of the reserved flour mixture, over the onions, stirring constantly. Be sure to scrap the bottom of the pot to remove the flavorful bits at the bottom.    Cook for a minute or until the flour is golden brown, but not burned. If the mixture is too dry, add a little more bacon grease to the skillet.  

Slowly pour in the chicken broth, whisking constantly.  Cook and stir until the mixture thickens. Season with more salt and pepper to taste.

Return the pork chops and bacon to the Dutch oven.  Cover the Dutch oven with a lid.

Bake for 50 to 60 minutes or until the internal temperature of the pork chops is 145°.

Notes

Keep your bacon grease.  I pour mine through a strainer into a mason jar.  Secure with a lid.  You can use this any time when you are cooking foods that you want that extra flavor in, like potatoes, carrots, and other meats.

Fiesta Corn Dish

Corn, sweet bell peppers, jalapeño peppers and onion makes for a colorful side dish.  During the dreary, cloudy days, this side dish is sure to perk up your table and bring smiles to all who gather around at meal time.  It is so easy to make with just a few simple ingredients. 

 Ingredients

2 tablespoons butter
1 red bell pepper chopped
1 green bell pepper chopped
1 onion, chopped
1 jalapeno, chopped (Optional)
4 c. frozen (or 24 oz. can oz. can drained) canned corn
1/4 tsp.  cumin
1/4 tsp. smoked paprika
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
salt and pepper to taste
2 tablespoons lemon or lime juice (Optional)

Directions

In a large cast iron skillet, over medium-high heat, melt butter.

Add the bell peppers, onion, and jalapeño. Stirring constantly, cook the vegetables for about 2 to 3 minutes.

Mix in the corn.  

Season with cumin, smoked paprika, garlic, and cayenne pepper. Add salt and pepper to taste. Mix the seasonings in and continue to cook until hot.  This takes about 3 to 4 minutes. 

Squeeze lime over the vegetables, if desired.  Serve warm. 

Notes

You can sprinkle some fresh cilantro on top if desired.  I do leave this ingredient out as we don't have fresh cilantro anywhere close to where we live.

Chicken Corn Chowder

This recipe is great if you have left over chicken.  It is simple to prepare, especially if you have precooked potatoes and chicken on hand.  This dish is creamy and full of flavor that your whole family will enjoy.   It is comfort food to help warm you up on those cool or cold evenings.

Ingredients:

1 c. chicken stock
1 chicken bouillon cube
1 c. milk
1 c. heavy cream
2 chicken breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
1 onion, chopped
2 cloves garlic
1 sweet bell pepper, chopped
1 stalk celery, chopped
1 carrot, chopped
2 c. corn, frozen 
2 tsp. sugar
2 tsp. hot sauce
1 tsp. parsley
salt and pepper to taste

Method:

In a large saucepan, pour in stock and add the chicken bouillon cube.  Over medium high heat, bring the stock to a boil.

Stir in the milk, heavy cream, chicken, potatoes, onions, garlic, red peppers, celery, carrots, corn, and sugar.  Bring the mixture to a bubble, then reduce heat to low.  Simmer for 40 minutes, stirring occasionally.

Add parsley and hot sauce, simmer for five minutes.

Serve and enjoy.

Note:

You can use canned corn in place of frozen.  Just be sure to drain it first.

If you want a thicker soup, mix a tablespoon cornstarch and cold water together.  Stir until smooth. Slowly add the cornstarch mix into the soup, stirring constantly.  Cook for another minute or two and then serve.

Cheddar Cheese Popcorn

One of our favorite foods to snack on is popcorn.  Salty, cheesy, crunchy popcorn.  It is so easy to make your own, at home, without having to buy a tin of stale, processed, old popcorn at the store.  This treat isn't just for movie nights. You can serve it anytime that you are wanting a snack that is quick, cheesy and crunchy.

Ingredients

6 c. popped popcorn (This is about 1/4 c. of popcorn kernels)
3 Tbs. melted butter
salt
1/4 c. cheddar cheese powder
1 Tbs. Parmesan cheese

Instructions

In a large bowl, or a large container with a lid for easier mixing, add the popcorn.  

Drizzle melted butter over the top of the popcorn. Season with salt to taste. Toss the popcorn to coat it evenly with the melted butter and salt.  Or, if using a container with a lid, secure the lid on tight, and then shake the container to coat the popcorn.  You can also use a paper bag as well.

Sprinkle the Cheddar cheese powder and Parmesan cheese over the popcorn and toss to coat.  Or put the lid on the container and shake the popcorn until evenly coated.  

Taste the popcorn.  You may want to add more cheeses and/or salt to the popcorn.  

Serve and enjoy.

Sweet Potato Biscuits

Sweet Potatoes are good for your body. They are high in fiber and contain antioxidants.  They also make great biscuits.  These biscuits are light and fluffy, light orange in color, and they have a delicious flavor. 

Ingredients

2 to 3 c. flour
2 Tbs. baking powder
1/2 c. brown sugar
1/2 tsp. cinnamon
1 tsp. salt
8 Tbs butter, cut into smaller pieces
2 c. mashed sweet potatoes
2 Tbs. honey
1/4 c. heavy cream or evaporated milk
melted butter for brushing the tops

Directions

Preheat oven to 400°. Lightly grease a 10-inch cast iron skillet, or baking sheet.

In a large bowl, combine flour, baking powder, brown sugar, cinnamon and salt.

Add the butter.  Cut in the butter using a pastry knife or two table knives held together in your hand. The butter should be the size of small peas when you are done. 

In another bowl, combine mashed sweet potatoes, honey and cream.

Add the sweet potatoes to the flour mixture. Gently stir to make a soft dough.  

Turn the dough out onto a floured surface. Knead the dough about 4 times until it is a smooth ball. Knead in more flour until it is no longer sticky. Do not over work the dough or your biscuits will be hard and tough.

Flatten the dough out until it is about 1 inch thick. Cut the dough with a biscuit cutter or a glass. Place on prepared pan or cast iron skillet. 

Coat tops with melted butter.

Bake for 14 minutes, or until lightly browned on the top.

Ground Beef Noodle Skillet Meal

 

Growing up, my mom used to make this dish quite often.  It was an easy recipe that went together quick.  The taste was so much better than buying the processed box mixes you buy at the store. It tastes delicious, and it is comfort food that brings back good memories.   

I remember she would ask me to go to the grocery store, to get a pound of fresh ground beef.  The vegetables, she already had on hand, because she grew them in her garden. In no time at all, she had the meal prepared and on the table.

Ingredients

1 lb. ground beef
2 slices bacon (cut up)
1 onion, chopped
1 sweet bell pepper, chopped
1 hot pepper, chopped (Optional)
1 (20 oz.)  can tomatoes
1/2 c. water
1/2 c. chili sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tbsp. parsley flakes
1/2 tsp.  pepper
salt and pepper to taste
2 c. egg noodles

Directions

In a cast iron skillet, over medium high heat, cook the ground beef, bacon, onion, green pepper and hot pepper.  Cook until the meat is no longer pink, and the onion is translucent. 

Mix in tomatoes, water, chili sauce, garlic powder, onion powder, parsley flakes.  Season with salt and pepper to taste.  Bring the mixture to a bubble.

Stir in the egg noodles and bring to a boil. Cover and reduce heat.  Cook for about 35 minutes, stirring occasionally, until the noodles are soft.  If it needs more moisture for the noodles to cook, add more water or tomato juice.

Season with more salt and pepper if desired. You can also add some shredded cheese, like sharp cheddar, Parmesan, pepper jack or Colby, over the top. Cover and continue to cook until the cheese is melted.

Serve and enjoy. 

Raisin Streusel Coffee Cake

What could be better for breakfast, or served as a dessert, than Raisin Streusel Coffeecake? Buttery, rich cake, with a layer of cinnamon streusel and raisins in the center. More streusel and raisins are sprinkled on top. Finally, lemon icing is drizzled over the streusel.

 

Serve this cake with coffee, and you have a wonderful breakfast or lunch treat.  It's certain to please your whole family.

Streusel

2/3 c. flour

2/3 c. sugar

3/4 tsp. cinnamon

4 Tbs. butter or margarine

 

Cake

1/2 c. butter or margarine

3/4 c. sugar

1 Tbs. grated lemon peel

1/2 tsp baking powder

1 tsp. vanilla extract

3/4 tsp. soda

1/4 tsp. salt

2 large eggs

2 c. flour

1 c. sour cream

1/2 c. raisins

 

Icing

3/4 c. confectioners' sugar

1 Tbs. lemon juice

1/3 c. raisins

Directions:

 

Heat oven to 350°. Lightly grease an 8-inch baking pan.

Prepare the streusel.

In a small bowl, combine flour, sugar and cinnamon. Cut in the butter with two table knives held together in your hand, or you can use a pastry cutter or a food processor. The mixture should resemble coarse crumbs. Place the flour mixture in the refrigerator while you assemble the cake.

In a mixing bowl, combine butter, sugar, lemon peel, baking powder, vanilla, soda and salt.  Beat the mixture with a mixer on high speed until light and fluffy. This may take about 3 minutes.

Add eggs, 1 at a time, beating well after each addition. The mixture may look curdled, but don't worry, this is a natural reaction.

Turn the mixer speed to low.  Alternating between the flour and the sour cream, beginning and ending with flour, mix each addition into the batter until combined.  The batter will be thick.

Spread half the batter in the prepared pan. 

 

Remove the streusel from the refrigerator.  Sprinkle a 1 /2 cup streusel over the batter. Then, add the raisins over the streusel.  

Drop spoonfuls of the remaining cake batter on top, then spread it gently into an even layer. 

Sprinkle with remaining streusel. With the back of a spoon, lightly press the streusel into the batter.

Bake 55 to 60 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, while you make the icing.

For the icing, combine powdered sugar and lemon juice, in a small bowl. Mix until smooth. Dip a fork or a spoon into the icing, then drizzle the icing over the top of the cake. 

Sprinkle the raisins over the top. Let stand until icing dries. 

 

Serve and enjoy.