Skip to main content

Posts

Showing posts from February, 2013

Drunken Pork Loin

 The last time I made my Stuffed Pork Loin, I only used half of the 6 pound cut of meat and froze the remaining portion. For a nice twist on Sunday dinner, I decided to mix up my typical cooking liquid combination and try a Rye Beer. I thought the Rye might add a nice pepper flavor without being overpowering. The resulting loin was moist and tender as well as perfectly seasoned with no dominant flavor overpowering the pork. As with most things in our house, we love it with warm Memphis BBQ sauce poured over the top to provide a little extra heat and sweet. Ingredients: 3 Pound Pork Loin 1 12-ounce Bottle Rye Beer 3 Garlic Cloves, Peeled 2 Tablespoons Light Brown Sugar 1 teaspoon Salt 1 teaspoon Black Pepper 1 teaspoon Ground Mustard 1 Medium Red Onion, Halved 1. Combine all ingredients, except the loin, together in the crock pot. 2. Place the loin in the slow cooker. 3. Put the lid securely on the pot and cook on low for 6-7 hours. 4. Carefully remove from the slow c

Easy Homemade Granola

I believe that in cooking, it is important to be adaptable when the recipe does not necessarily go as planned. This recipe was originally supposed to be granola breakfast bars; however, when they did not hold together firm enough, it was time to adapt. What does a crumbly granola bar become? Well, granola of course. This is a great granola because of its protein and fiber contents. I love it as a quick afternoon snack or in my yogurt for breakfast. With it being this easy, why would you want to buy it from the store? At least this way, you know what is going into what you eat. Plus, you can adapt it to your taste. Feel free to add additional dried fruits, honey instead of peanut butter, and even some chocolate! This particular recipe tastes like a peanut butter oatmeal cookie.....I am not going to complain!!!! Ingredients: 2 Cups Quick Cook Oats 4 Tablespoons Butter 1/2 Cup Creamy Peanut Butter 1 1/4 teaspoon Cinnamon, divided 1 teaspoon Vanilla 3/4 Cup Honey Roasted

Perfect Oven BBQ Chicken

BBQ chicken is a quintessential Summer food in the South. We grill it, smoke it, and roast it. However, in the Winter, those options tend to be off-limits. I have found an even better option for succulent BBQ chicken, slow cooking in the oven! This recipe is great because I can throw it in the oven when I get home from work and in 2 hours have a great dinner. Preheat Oven Temperature: 350 degrees Ingredients 2 Fresh Chicken Halves 2 Tablespoons Yellow Mustard 1/2 teaspoon Salt 1/2 teaspoon Garlic Salt 1/4 teaspoon Black Pepper 1/4 teaspoon Cayenne Pepper 1 Large Red Onion, Sliced 3 Cloves Garlic, Peeled 3 Tablespoons BBQ Sauce 1. In a small dish, combine the salt, garlic salt, black pepper and cayenne pepper. 2. Line the bottom of a roasting pan with the sliced onions and garlic cloves. 3. Place the chicken halves skin side up on the onions. Rub each half with 1 Tablespoon mustard and then sprinkle with the dry seasoning. 4. Tightly cover with aluminum foil,

Spinach and Mushroom Stuffed Pork Chops

My husband loves stuffed meats. It can be chicken, pork, or beef, but he loves stuffing! I have recently found that I can accomplish the same flavor complexity of a stuffing without a bread binder. I enjoy the freshness of the mushrooms, onions and spinach in a meal; it seems to lighten the entire dish! Ingredients: FOR THE FILLING 1 Tablespoon Butter 3 Tablespoons Finely Diced Yellow Onion 1 Clove Minced Garlic 1/4 teaspoon Salt Pinch of Black Pepper 3 Tablespoons Frozen Spinach, Thawed and Squeezed of Liquid 1/4 Cup Finely Chopped Button Mushrooms FOR THE PORK CHOPS 2-1 inch Thick Center Cut Pork Chops 1 Tablespoon Butter Pinch of Salt and Pepper FOR THE SAUCE 1/4 Cup Water 1/4 Cup Finely Sliced Button Mushrooms 1 Tablespoon Butter Salt and Pepper, to taste 1. In a small skillet, melt 1 Tbs butter over medium heat. Add the onion, garlic, salt and pepper. Allow to sautee until tender, approximately 3-4 minutes. Pour into a medium mixing bowl. 2. Add the

Crustless Quiche

Saturday morning breakfast is one of my favorite meals of the week. I love being able to slow down and make something different than the typical weekday quick grab that is breakfast in our household. One of my favorite dishes, for any meal, is a nice spinach quiche, however, this morning, I do not want the crust. This dish is a hybrid between a quiche and a frittata. The sausage was added to half of the dish to make my carnivorous husband feel satisfied. Note, this is really about the technique. You can adapt the vegetables and meat to whatever you like. You could easily replace the sausage with ham or pancetta. The vegetables could go to peppers or even add a kick with jalapeño  Once you have the basic idea, the possibilities are endless! Ingredients: 5 Large Eggs, Lightly Beaten 2 Tablespoons All-Purpose Flour 1/2 teaspoon Salt 1/2 teaspoon Black Pepper 1/2 Cup Skim Milk 1 Cup Monterey Jack and Colby Blend Shredded Cheese, Divided 1 Cup Frozen Spinach, Thawed and Squeezed

Mama's Tuna Pasta Salad

Looking for a great dish to have on hand for weekday lunches? Needing something a little different to serve at a luncheon? This quick, easy, and inexpensive recipe is just what you need. This was something my mama made all the time when I was growing up. I love to eat mine with a side of saltine crackers. Ingredients: 1/2 Pound Bow Tie Pasta 3 Hardboiled Eggs, Chopped 1 Cup Thinly Sliced Carrots 1- 15 ounce Can Sweet Peas, Drained 2 Tablespoons Sweet Pickle Relish 2- 5 ounce Cans White Tuna in Water, Drained 1/2 Cup Mayonnaise 1/2 teaspoon Black Pepper 1. Bring a large pot of water to a boil. Place the pasta in the boiling water and allow to cook for 12 minutes, or until tender. Drain. 2. While the pasta cooks, prepare the remaining ingredients and place in a large bowl. 3. Pour the hot pasta into the bowl and stir until thoroughly combined. 4. Cover and refrigerate until ready to serve.

Nana's Chicken and Dumplings

When you are growing up, you never think that there might come a time when your grandparents are not there. I have very fond memories of walking home from school with my brother and younger cousin only to be welcomed by a warm meal prepared by my Nana. She was a true Southern cook. I still remember exactly how the kitchen looked, where the secret stash of candy was hidden, and, most importantly, feeling safe and cared for inside her kitchen. The food was not only nourishment, but love. As I get older, I miss her more and more. It has been 16 years since I have been able to walk into Nana Handy's kitchen and share a meal with her. In order to feel her close to me, I turn to my own kitchen to prepare some of her recipes. I feel blessed enough to be the proud owner of her personal cookbook. Handwritten recipes remind me of her and her kitchen. One thing you need to know about my Nana Handy's recipes are that they are very humble and, typically, inexpensive. She was the mother

Lighter-Than-Air Peanut Butter Cookies

Most peanut butter cookie recipes yield a very delicious result but the cookies themselves are dense and chewy. While I have not major aversion to such cookies, I recently decided to experiment and create a lighter textured, almost cake-like peanut butter cookie. The result was amazing! My husband's coworkers got to be my test-subjects; I was more than thrilled when one woman responded that it was "the best peanut butter cookie I have ever had!" Coming from the South, where peanut butter cookies are a childhood staple, I took this as a HUGE compliment!!! Yield: 5 dozen cookies Preheat Oven Temperature: 325 degrees Ingredients: 1 1/2 Cup Margarine 1 Cup Sugar 1 Cup Brown Sugar (packed) 2 Eggs 1/2 Cup Creamy Peanut Butter 2 teaspoons Vanilla Extract 4 1/2 Cups All-Purpose Flour 2 teaspoons Baking Soda 2 teaspoons Baking Powder 1/4 teaspoon Salt 1. In a large mixing bowl, combine margarine and sugars. Beat on high speed for 3-4 minutes until thoroughl

Kicked Up Chili

This is my go-to chili recipe. While it does require a few more ingredients than my Quick Chili , I feel that it is well worth the investment. While the original recipe was developed as a condiment for hotdogs, I personally love to eat this as a sandwich, chili dog, and chili cheese nachos. Once you have homemade chili, you will never go back to the canned stuff! The leftovers, if there are any, freeze well for a quick weeknight dinner. Ingredients: 1/2 Medium Yellow Onion, chopped 2 Cloves Garlic, minced 1 Pound 80/20 Ground Chuck 1/2 teaspoon Salt 1/4 teaspoon Ground Black Pepper 1/2 Tablespoon Sriracha Hot Chili Sauce 2 Tablespoons Ketchup 1 Tablespoon Yellow Mustard 1 Tablespoon Brown Sugar BBQ Sauce 1/2 Tablespoon Worcestershire Sauce 1 teaspoon Chili Powder 1. Combine onions, garlic, and ground beef in a large skillet over medium heat. Using a spatula, break the meat apart as it cooks. Sprinkle with salt and pepper. Allow the meat to brown and onions to soft

Calzones...Two Ways

I am not sure if it is just a weird coincidence in my household, but my husband and I tend to differ on what we consider a good  filling for a calzone. I love to have a mountain of vegetables accompanied by lean protein while my husband is a three topping man --- pepperoni, mushroom and cheese. While I can appreciate the peppery meat and savory flavor of his preferred calzone, I am very partial to the freshness of vegetables. This recipe was developed to satisfy both of our tastes. This is a great idea for a family pizza night; every chooses their fillings and makes their own pizza pocket! Preheat Oven Temperature: 400 degrees Ingredients: 1 Whole Wheat Pizza Dough Ball, thawed 1/4 Cup Canola Oil 1 Clove Garlic, peeled and smashed 20 Pieces Pepperoni 1 Cup Cooked Chicken Breast, coarsely chopped 1 1/2 Cup Button Mushrooms, sliced 1/4 Medium Yellow Onion, sliced 1/4 Cup Green Bell Pepper, sliced 1/4 Cup Grape Tomatoes, halved 2/3 Cup Grated Mozzarella Cheese, divi

Sloppy Philly Cheese Steak Sandwiches

Sloppy Joe Sandwiches are a go-to in my family. We don't necessarily eat them often, but it is that recipe that you can always fall back on when in need. Another favorite, at least for my husband, is a Philly Cheese Steak. In order to satisfy both desires, Sloppy Philly Cheese Steak Sandwiches were created. This recipe utilizes ground black angus beef but can also be made using ground sirloin; either way, this is much more economical than traditional Philly Steak Sandwiches, and, more importantly, can be made in large quantities for a crowd. Make extra; it will go fast....and leftovers are great! Ingredients: 1 Pound Ground Black Angus Beef 1/2 Medium Yellow Onion, coarsely chopped 1/4 Green Bell Pepper, coarsely chopped 1/4 teaspoon Salt 1/4 teaspoon Black Pepper 1/4 teaspoon Garlic Powder 2 teaspoons Worcestershire Sauce 3 Tablespoons Steak Sauce 4 Large Buns 4 Slices Desired Cheese 1. Using your hands, crumble the beef into a large skillet. Add the onion, bell

Slow Cooker Cheesy Crab Dip

This is one of my husband's favorite game day treats. I have made this dip for tailgating using a camping oven and love it for parties as a slow cooker dip. I think you could also add some cooked shrimp to make this a seafood delight! You do need to know that this is not a chip dip; this is a thick dip, almost a spread, made for buttery crackers.  This recipe is so easy that you will add it to your entertaining recipe box for life! Ingredients 1 (8 ounce) block Cream Cheese 1/2 Cup Crab Meat, Chopped 2 1/2 Tablespoons Onion, Minced 2 Cloves Garlic, Minced 1 teaspoon Worcestershire Sauce 2 teaspoons Lemon Juice 1 Cup Sharp Cheddar, Grated 1 Cup Monterey Jack and Colby Blend, Grated 1 pinch Salt 1 pinch Pepper 1 pinch Cayenne Pepper, add to taste 1. Place all ingredients in your small slow cooker. Set the cooking dial to low. 2. Every 30 minutes, thoroughly stir the mixture. Allow to cook for 1 hour 30 minutes. 3. Turn dial to warm and enjoy! Note: You must tur

Super Bowl Cookies

A great way to celebrate any game is with team designed cookies. For Super Bowl XLVII, we are preparing for the battle of the 49ers and Ravens. These simple cookies make the festivities just a little more fun. Why go ordinary when you can add a little personalization to the party? This recipe is great for any occasion. The dough is slightly sweet, but not over the top. So take some time, prepare some batter, and make some cookies with your kids today. FOR THE COOKIES: 1 Cup Margarine 3/4 Cups Sugar 1 Egg 2 Tablespoons Whole Milk 1 1/2 teaspoons Vanilla 1 teaspoon Baking Powder 1/2 teaspoon Salt 3 Cups All-Purpose Flour, sifted FOR THE FROSTING: 1 Cup Powdered Sugar 1/2 teaspoon Vanilla 1/4 teaspoon Salt 1 to 2 Tablespoons Whole Milk 1. Cream margarine and sugar in mixer fitted with a paddle attachment. Add the egg, milk, and vanilla; mix well. 2. Sprinkle the baking powder, salt, and 1 cup of flour into the mixer and slowly combine. Add the 2 additional cups o