Category: RECIPES

MONROE COUNTY STYLE PORK STEAKS ~ BLOG 365.62

I was leafing through an OLD (2015) COOK’S COUNTRY magazine and ran across these amazing looking pork chops with a side of white baked beans that was just calling my name repeatedly until I finally tried them. What took me so long?? is all I can say. This yummy, flavorful meal will get repeated regularly at our house.

I did adapt the pork steaks to being done inside as our weather has stayed colder than I want to deal with for preparing a meal using the grill, but you could easily grill these instead 😀 You can also make these spicier or milder to taste without compromising their flavor.

MONROE COUNTY STYLE PORK STEAKS adapted from COOK’S COUNTRY

PORK CHOPS
FRESH ground sea salt and black pepper, to taste
1 tablespoon QUALITY paprika
1/2-3/4 teaspoon cayenne pepper, to taste
1 tablespoon cornstarch
8 bone-in blade cut pork steaks, 1/2 inch thick, fat snipped if necessary to prevent curling

  • Generously season pork steaks on both sides with FRESH ground sea salt and black pepper.
  • Combine cayenne and paprika in a small bowl, mixing well. Reserve this half for the sauce.
  • Transfer half of the cayenne mixture into another small bowl and add cornstarch.
  • Sprinkle cayenne cornstarch mixture evenly over pork steaks on both sides.
  • This is where you need to make a choice – indoors or outdoors – charcoal or gas. I used a cast iron griddle pan over a gas burner. Make sure your grill or griddle pan is well oiled.
  • Over medium high heat sear chops 3-5 minutes without moving them.
  • Flip chops and repeat on second side 3-5 minutes more until they register 140°.
  • Transfer chops to a deep platter, pouring sauce over chops and turning to coat well.
  • Tent with foil and allow chops to rest for 5 minutes.
  • Serve and Enjoy.

SAUCE
8 tablespoons butter
1/2 cup white wine vinegar
Reserved spice mixture

  • Heat butter in small saucepan over medium low heat 4-5 minutes, swirling frequently until butter turns dark golden brown and has a nutty fragrance.
  • Add reserved spice mixture, cooking 30 seconds or so until fragrant.
  • Add vinegar carefully as it WILL bubble up and bring to a quick simmer.
  • Remove from heat and allow to cool slightly, but not enough that the butter solidifies.

CHOCOLATE FRITO BARS ~ BLOG 365.61

These are still a bit of a work in progress. The second time I made these I did them on a jelly roll pan in a single layer and they were amazing. Next time I’m going to try milk chocolate chips, maybe even mini chips.

CHOCOLATE FRITO BARS yields 24 bars

18 1/2 ounces Fritos corn chips
2 cups chocolate chips
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter

  • Grease a 13×9 cake pan.
  • Sprinkle half of the corn chips evenly over the bottom.
  • Sprinkle half the chocolate chips over the corn chips.
  • In a heavy sauce pan combine the sugar and corn syrup, stirring until sugar dissolves and mixture comes to a boil. Cook 1 minutes more.
  • Remove from heat and stir in the peanut butter.
  • Pour half the mixture over the corn chip layer.
  • Top with remaining corn chips followed by the remaining chocolate chips.
  • Pour the remaining peanut butter mixture evenly over the last layer.
  • Let stand until set.
  • Cut into bars.

GREEN CHILI CREAMED CORN ~ BLOG 365.59

GREEN CHILI CREAMED CORN
6 cups FRESH or frozen corn
8 ounces cream cheese, cubed
1 SMALL jar pimientos, drained WELL
1 SMALL can chopped green chiles
1/2 cup homemade chicken broth
1/4 cup butter, cubed
1/4 cup pickled jalapenos (optional)
1 tablespoon sugar
1/4 teaspoon crushed red pepper flakes

  • In a SMALL slow cooker combine ALL ingredients.
  • Cook, covered on low 2-3 hours until heated through.
  • Stir well to combine before serving.

CHOCOLATE BANANA MUFFINS ~ BLOG 365.55

CHOCOLATE BANANA MUFFINS
1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3 medium bananas, mashed (1 1/3 cups)
1/3 cup avocado oil
1 teaspoon PURE vanilla extract
1 LARGE egg
1 cup mini chocolate chips

  • Preheat oven to 350°.
  • Grease or line muffin tin with papers.
  • Whisk together the flour, sugar, cocoa, baking soda, baking powder and salt in a LARGE bowl.
  • In a separate bowl whisk together the mashed bananas, oil, vanilla and egg until well blended.
  • Whisk the wet ingredients into the dry ingredients JUST until combined.
  • Fold in chocolate chips.
  • Fill muffins 3/4 full.

STREUSEL TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon QUALITY cinnamon
1/4 cup COLD butter, cubed

  • Whisk together the sugar, flour and cinnamon.
  • Cut in butter pieces until crumbly.
  • Top filled muffins with streusel.
  • Bake 20-25 minutes until toothpick comes out clean and centers are cooked.
  • Cool 5-10 minutes on wire rack.
  • Best served warm.

SAUCY PORK CHOPS ~ BLOG 365.54

Every now and then SIMPLE is BEST! 😀

SAUCY PORK CHOPS
4-6 boneless pork chops
2 tablespoons butter
1 LARGE shallot, chopped
1 cup halved grape tomatoes
1 cup homemade chicken OR beef broth
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
1/2 cup water

  • Melt butter in large skillet over medium-high heat.
  • Quickly sear pork chops on both sides, remove from pan and keep warm.
  • Add onions and saute a few minutes until tender.
  • Add broth, tomatoes, Italian seasoning, FRESH ground sea salt and black pepper, to taste. Bring to a boil.
  • Reduce heat to simmer, return pork chops to pan and simmer 5-7 minutes until pork chops are cooked through (145°).
  • Whisk together the water and flour until smooth.
  • Plate pork chops, keeping warm.
  • Whisk flour mixture in sauce until smooth and heated through.
  • Serve over mashed potatoes or rice.

CHOCOLATE CHERRY MOUNDS ~ BLOG 365.49

CHOCOLATE CHERRY MOUNDS
2 cups sugar
1/2 cup butter, cubed
6 tablespoons WHOLE milk
3 tablespoons baking cocoa
1 cup JIF peanut butter
1/2 teaspoon PURE vanilla extract
1/4 teaspoon PURE almond extract
3 cups quick cooking oats
10 ounce jar maraschino cherries, drained WELL and chopped FINE

  • In a large mixing bowl add the quick cooking oats and cherry pieces. Set aside.
  • In a large saucepan, whisk together the sugar, butter, milk and baking cocoa.
  • Over a medium heat melt butter and bring mixture to a boil,cooking and stirring continuously for 3 minutes.
  • Remove from heat.
  • Stir in peanut butter and extracts, stirring until combined well.
  • Pour mixture over oat mixture and mix until oatmeal is well coated.
  • Drop the mixture tablespoons onto wax paper lined cookie sheets.
  • Chill until set.
  • Store in airtight containers.

SALTED CARAMEL PRETZEL CHOCOLATE CHIP COOKIES ~ BLOG 365.48

SALTED CARAMEL PRETZEL CHOCOLATE CHIP COOKIES yields 3 dozen cookies

Adapted from Like Mother Like Daughter

Sweet and salty, loaded with gooey caramel, chocolate chips and pretzels to make THE PERFECT cookie!

1 cup UNSALTED butter, COLD
1 cup PACKED dark brown sugar
1/2 cup sugar
2 LARGE eggs
1 teaspoon PURE vanilla extract
2 1/2 cups flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk chocolate chips
1 1/2 cups chopped pretzels
1/2 bag Kraft caramel balls (2 balls per cookie)
1 tablespoon flaky sea salt

  • Preheat the oven to 400°.
  • Line cookie sheet with parchment or silpat.
  • Cut your butter into slices.
  • Add butter slices to a large mixing bowl with paddle attachment, beating until it starts to smooth and get creamy. 
  • Add in sugars and beat for 1-2 minutes more until smooth and well combined.
  • Add in the eggs and vanilla extract beating JUST until incorporated.
Sift together the flour, cornstarch, baking soda, baking powder, and salt. 
  • Add the flour mixture, beating on low speed until the wet and dry ingredients are combined.

  • Fold the chocolate chips and pretzel pieces into the dough.
  • Scoop dough by the tablespoon.
  • Press the dough flat and place 2 caramel balls in the middle.
  • Roll the cookie dough around the caramel.

  • Bake 8-12 minutes, or until the cookie top and bottom are golden.
  • Sprinkle the tops of the cookies immediately with coarse sea salt.

  • Allow the cookies to rest on the pan for about 5 minutes before transferring to cooling rack. 

  • Store cookies in an airtight container, or ziplock bag for 3 to 4 days.


NOTES: Add 1 tablespoon at a time more of flour if dough is too wet and sticky.

GRILLED PINEAPPLE WHISKEY CHICKEN ~ BLOG 365.47

GRILLED PINEAPPLE WHISKEY CHICKEN – serves 4

Plan ahead to make this simply delicious and juicy BBQ chicken. Marinating for 24 hours or more is best for providing the most flavor.

¾ cup QUALITY whiskey
¾ cup pineapple juice
½ cup of your favorite BBQ sauce
4-5 garlic cloves, FINELY minced
2 tablespoons QUALITY Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
4 chicken breasts

  • Whisk together whiskey, pineapple juice, BBQ sauce, garlic, Worcestershire sauce and pepper.
  • Pour over chicken and let marinate overnight (24 hours is best) in the refrigerator.
  • Remove chicken from marinade and grill for 12 to 15 minutes. (see notes)
  • Brush with additional BBQ sauce before removing from grill.

NOTES:

  • To prepare chicken inside instead of grilling, pan sear the chicken on both sides for 3 minutes. Place the chicken on a baking sheet, brush with BBQ sauce and bake for 5-10 minutes at 400º.
  • You can substitute Bourbon if you prefer.

LASAGNA SOUP ~ BLOG 365.38

LASAGNA SOUP

2 tablespoons avocado oil
1 pound lean ground beef
1 LARGE onion, diced
4-5 garlic cloves, to taste, minced
4 1/2 cups homemade beef broth
14.5 ounce can petite diced tomatoes
14.5 ounce can crushed tomatoes
2-3 tablespoons tomato paste
2-3 teaspoons Italian seasoning, to taste
FRESH ground salt and pepper, to taste
8 lasagna noodles, broken into bite size pieces
shredded mozzarella cheese
1/2 cup (2 oz) finely shredded Parmesan cheese
8 ounces ricotta cheese
2 tablespoons chopped FRESH parsley, plus more for garnish, OPTIONAL

  • Heat one tablespoon oil in a large pot over medium-high heat.
  • Crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
  • Drain fat from beef and set beef aside. 
  • 
Heat remaining oil in pot, add chopped onion and saute 2-3 minutes until it begins to soften.
  • Add in garlic and saute 30 seconds longer. 
  • Add in broth, diced tomatoes, crushed tomatoes, tomato paste, Italian seasoning, browned ground beef and season with salt and pepper to taste. 
  • Bring JUST to a boil, then reduce heat to low, cover and simmer 20 minutes.
  • While sauce is simmering prepare lasagna noodles according to package directions.
  • 
In a mixing bowl, using a fork, stir together mozzarella, Parmesan and ricotta.
    Fold cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.

  • Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley.

NOTE: 

  • Cheese dollop will melt well once stirred into soup.
  • Adapts well to slow cooker also

COPY CAT KFC COLESLAW ~ BLOG 365.35

Hubby and I both agree on one thing. No matter how many coleslaw recipes I try, KFC is still on of the ALL time best. BUT, we don’t have a nearby KFC that’s any good at all so this copy cat recipe will have to do.

COPY CAT KFC COLESLAW
DRESSING
1/2 cup FULL fat buttermilk (or half WHOLE milk and half buttermilk)
1/2 cup Duke’s mayonnaise
1 1/2 tablespoons white vinegar
FRESH ground sea salt and black pepper (1 teaspoon salt, 1/2 teaspoon pepper)
1/3 cup sugar
Juice of 1 LARGE lemon

  • Whisk ALL together and set aside.

SLAW
8 cups FINELY chopped cabbage (see note)
2 cups FINELY chopped carrots (see note)
3 tablespoons grated onions

  • Toss cabbage, carrots and onions together in a LARGE bowl.
  • Pour dressing over, tossing to coat well.
  • Refrigerate covered 2-4 hours before serving. Best next day.

NOTE: If you have the time GRATE the cabbage and carrots on the large side of the grater to get the perfect size.

APPLE BALSAMIC CHICKEN ~ BLOG 365.34

APPLE BALSAMIC CHICKEN serves 4

The sweet and tart flavor from the apple juice and vinegar give you the PERFECT bite.

1/2 cup homemade chicken broth
1/4 cup apple cider
1/4 cup balsamic or champagne vinegar
Juice of 1 FRESH lemon juice
FRESH ground sea salt and black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon FRESH thyme leaves
1-1 1/2 pounds chicken breast steaks
2+2 tablespoons butter
1/4 cup WONDRA flour
FRESH apples, to garnish if desired

  • Combine chicken broth, apple cider, vinegar, lemon juice, garlic powder, paprika, FRESH thyme leaves, whisking to blend. Set aside.
  • In a large skillet melt 2 tablespoons butter.
  • Generously season chicken steaks with FRESH ground sea salt and black pepper.
  • Dredge chicken steaks in flour, reserving remaining flour for use in the gravy.
  • Sear chicken steaks 3-4 minutes per side.
  • In a small saucepan melt 2 tablespoons of butter.
  • Whisk in 2 tablespoons of the reserved flour until combined, cooking until golden.
  • Gradually add liquids, whisking continually.
  • In a small saucepan, melt butter; whisk in flour until smooth.
  • Gradually add liquids.
  • Cook 3-4 minutes and stir until sauce is thickened.
  • Serve over rice or mashed potatoes.
  • Garnish with apples if desired.

ITALIAN CORN CHOWDER ~ BLOG 365.33

January was NATIONAL SOUP MONTH so what better time for comfort food like this warm and comforting super creamy corn and potato chowder that includes sweet Italian sausage to oomph the flavor. This sausage and corn chowder is the perfect comfort food year round, but especially in the winter. In the summer use fresh corn and in the winter, frozen corn works well!

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6

ITALIAN CORN CHOWDER adapted from CLOSET COOKING

1 pound Sweet Italian sausage, casings removed
4 tablespoons butter
1 cup sweet Vidalia onion, diced
1 cup diced carrots
1 cup diced celery
1 cup red pepper, diced
3-4 cloves garlic, minced
1 pinch red pepper flakes
3-4 tablespoons WONDRA flour
4 cups homemade chicken broth
2 LARGE potatoes, peeled and cubed
4 cups corn (fresh, frozen, or canned depending on season)
1 teaspoon FRESH chopped oregano
1 teaspoon FRESH thyme leaves
FRESH ground salt and pepper to taste
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons FRESH chopped Italian flat leaf parsley
2 green onions, thinly sliced

  • Cook the sausage in a large skillet over medium-high heat, breaking it into small pieces, until cooked through. Set aside.
  • Add the butter to the pan and let it melt.
  • Add the onion, carrots, celery and peppers cooking 7-10 minutes until tender.
  • Add the garlic and red pepper flakes, stirring well.
  • Sprinkle with the flour and cook 2-3 minutes until golden.
  • Add the broth, sausage, potatoes, corn, oregano, and thyme.
  • Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  • Turn off the flame.
  • Lightly whisk together the heavy cream and Parmesan until the cheese melts in.
  • Adjust seasoning to taste with salt and pepper to taste.
  • Mix in the parsley and green onions.