Amazingly Delicious!

When I told my sister I was going to try this, she said, and I quote, "Ewww, that sounds awful."  It gave me pause...and I wondered if maybe I was wrong and shouldn't try it.  But in a moment of desperation (I was out of chicken and ground beef...all I had were pork chops...something had to be done!) I decided I would go ahead.  What's the worst that could happen?...we'd end up at McDonalds for dinner... (It's happened before...like the day I made skunk meatloaf...which is a whole story in and of itself that I will save for another time.)
Anyway, I'm glad I went ahead and tried because not only did it turn out absolutely fabulous, but I nearly had a riot on my hands as my husband and sons fought over the pork chops (I started with 12 and I personally only ate one...who knew there'd be a shortage?) It was also SUPER easy, and who doesn't like easy?  I made mashed potatoes with melted cheese on them to go with the pork chops and the sauce was also delicious over the potatoes.  So, before you say "eww" give them a try!

COLA BBQ PORK CHOPS
1 cup ketchup
1 1/2 cups cola carbonated drink (a 12 oz. can)
1/2 cup barbecue sauce
3 Tablespoons brown sugar
3 Tablespoons corn starch
2 small cloves garlic, minced
12 boneless pork chops
seasoning salt and pepper
  
Heat 2 tablespoons oil over medium high heat and brown the chops.  Sprinkle them with salt and pepper as they cook. Transfer them to your crock pot, cover and cook on high for about an hour, then drain off all the fat before adding the sauce (this step can be skipped if you want or if your pork chops are particularly lean, but I like to remove all that fat so my sauce isn't greasy when they're done).
Combine the ketchup, barbecue sauce, cola, brown sugar, corn starch and garlic and  mix well.  Pour over the pork and reduce the heat to low and allow to cook for 4-5 hours.
NOTE: this recipe would also probably be good with chicken, although I haven't tried it yet.  The pork was very tender and falling apart when it was done cooking, so I wouldn't recommend using bone-in chops or you'll end up with naked bones floating around in your sauce.  No one likes naked bones.

Time for grillin'

In honor of all my fabulous chicken (that I am still smiling about) and because I am trying to wish Spring into existence, I decided it was time for a yummy summer food.  I found this recipe online last year and I've made a few changes and it has turned into one of my favorites.  Now I probably need to go buy some metal skewers so I can quit catching these wooden ones on fire every time we make this.

PINEAPPLE CHICKEN SKEWERS

1 can pineapple slices

1 can pineapple chunks

1 cup packed brown sugar

2/3 cup LIGHT soy sauce (or reduced sodium)

1 teaspoon ground ginger

2 cloves garlic, minced or pressed

about two pounds boneless, skinless chicken breasts, cut into 1 inch pieces

12-18 skewers

cornstarch

Drain both cans of pineapple, reserving the juice.  Add enough water to make 2 cups of liquid (you should only need about 1/4 cup water).  In a saucepan, combine the pineapple juice, brown sugar, soy sauce, ginger and garlic.  Heat over medium heat and remove just before it comes to a boil.

Soak wooden skewers in water while you cut up your chicken (this helps them to not light on fire when you're grilling). Thread chicken and pineapple chunks onto skewers being careful not to cram them on too close to each other or they won't cook thoroughly.  Place all the finished skewers in a 9x13 pan and pour the marinade over the chicken.  Cover and refrigerate for at least 30 minutes (although longer is better).

Lightly oil the grill grate.  Place skewers on the preheated grill, reserving the marinade.  Grill chicken for approximately 5 minutes per side.  They cook quickly, so watch them closely.  If they aren't quite done, it doesn't matter because you are going to cook them more on the stove in the next step.

Pour the leftover marinade into a large, shallow skillet.  Whisk in 1 1/2 Tablespoons cornstarch and bring it just to a boil.  Turn it down to low and add the chicken skewers to the boiling marinade along with the pineapple rings.  Use a turkey baster or large spoon to make sure all the chicken and pineapple get covered with sauce.  Cover and cook on low for 10-15 minutes.  Not all of the chicken will be sitting down in the sauce, so you can choose to move them around halfway through if you like.  

 

A Fish Dish

I haven't made halibut for a LONG time because, frankly, it's really expensive and my kids balk every time I cook fish (except Dylan, who loves it).  But since I was able to get some for an EXCELLENT price, I broke out one of my oldest recipes.  I saw someone make this on T.V. a long, long time ago (way before the days of the Food Network) and it was the first recipe I wrote down after seeing it on T.V. and actually tried.  Needless to say, I loved it.  It disappeared before I got any pictures, so I'll have to add them next time!  Trust me...it looks, smells, and tastes delicious! Plus, it's very easy to make.

HALIBUT AU GRATIN

4 Tablespoons butter

1/2 cup diced onions

3 Tablespoons flour

2 cups milk

1 teaspoon salt

1/4 teaspoon pepper

4-6 serving sized pieces of halibut

1/2 cup parmesan cheese

1 sleeve Ritz crackers

1 cube butter, melted

Over medium heat, melt the 4 tablespoons of butter.  Add onions and saute until translucent.  Add the flour and whisk for one minute, then continue to whisk while adding the milk slowly.  Cook, stirring constantly, until the sauce is thick.  Reduce heat and add parmesan cheese, salt and pepper and cook until cheese is melted.

Wash and pat dry fish pieces and place in a casserole dish.  Pour sauce over fish. Crush Ritz crackers and mix with melted butter.  Sprinkle over fish; cover and bake at 400F for 20 minutes (see note below) or until fish flakes and sauce is bubbling.

NOTE:  The amount of time needed to cook the fish depends on the thickness of the pieces.  Check it at 20 minutes, but this last time I made it, my fish was more than an inch thick and it required another 20 minutes to finish.  If the fish is too thick, you could butterfly it to help it cook faster.

 

Yum

One of my favorite restaurants is Outback Steakhouse... quite specifically...I like the Alice Springs Chicken.  So imagine my surprise when I stumbled upon a recipe for this chicken!  I was so excited.  It might be my absolute favorite chicken of all time... and it's much cheaper (plus I get to leave off those pesky mushrooms) to make it at home.

SMOTHERED CHICKEN (A.K.A. Alice Springs Chicken)

4 boneless, skinless chicken breasts

garlic powder and seasoning salt

canola oil (just a tablespoon or so)

12-16 slices bacon, cooked

1 bottle your favorite BBQ sauce

2 cups sliced mushrooms (if you want them)

approx. 2 cups shredded cheese (a combination of Monterey Jack and Cheddar is best)

a batch of Honey Mustard Sauce (see recipe below)

Pound chicken to 1/4 inch thick pieces or butterfly them.  Cut them into smaller pieces if desired.  Make the honey mustard sauce and divide in half.  Add the chicken to one half and allow to marinate in the fridge for approximately 2 hours.  Save remaining sauce for dipping.  

Heat a tablespoon or two in a frying pan on the stove to medium high heat and sear chicken breasts for approximately 3-4 minutes on each side.  Season LIGHTLY with garlic powder and seasoning salt.  Transfer to a cookie sheet or a 9x13 pan  Add a tablespoon of butter to the pan and saute mushrooms.  Brush each chicken breast with bbq sauce,  then stack with bacon.  Add a scoop of mushrooms, then approximately 1/2 cup of cheese.  Cover pan with foil and bake in a 375F oven for 10 minutes.  Dust with paprika and serve with honey mustard sauce.

THE ABSOLUTE BEST HONEY MUSTARD SAUCE

1 cup real mayonnaise

3/4 cup Dijon mustard

1/2 cup honey

1/8 tsp. cayenne pepper

2 Tablespoons lime juice

1 teaspoon ginger powder

Mix well and refridgerate.

A St. Patrick's Day Treat

This is actually a main dish, but I call it a treat because I don't cook it very often. (I actually don't cook it often for a couple of reasons... 1.  We all LOVE it so I have to make a lot and that requires a TON of chicken.  2.  I can't stand cutting up raw chicken.  3. Once something is fried in oil, your house smells like oil for days. 4. Things fried in oil just aren't that good for you...although that really never stops me.)
This is great for St. Patrick's Day, because if you serve them in little black cauldrons, they look like little pots of gold.  I first tasted these when I was little and my aunt used to make them... I have ALWAYS loved them!  They are actually very simple but super delicious...and the leftovers heat up well in the oven (I think...unfortunately I don't ever have any leftovers.)  

As proof of how delicious these are...when I went to take the "finished" picture, everyone had already swiped them and all I had left was a measly pile.  I think I heard oinking coming from the table as everyone hogged them down. I usually double this recipe (except the oil).

GOLDEN NUGGETS

3 whole boneless skinless chicken breasts, cut into 1" pieces

2 eggs, slightly beaten

1 cup water

1 1/2 teaspoon salt

4 teaspoons sesame seeds

1 cup flour

1 quart oil for frying

Cut chicken into bite sized pieces and place them in a shallow container.  Let the chicken sit, and then drain off any liquid if necessary.

Mix eggs, water, salt, sesame seeds and flour (the sesame seeds makes them crispy--don't leave them out!).  Pour this mixture over the chicken and mix well. Heat oil in an electric skillet to 375F (or medium high).  

Make sure it's hot enough before adding chicken.  Carefully add chicken one layer at a time-- not too much chicken at once or they will all cook together.  Fry, turning often, for approximately 5 minutes or until golden brown.  Drain on paper towels.


Serve with your favorite dipping sauce (we like honey, bbq sauce, honey mustard, or hot mustard...yummy!)

The Other White Meat

About a year ago I discovered a new piece of meat I had never cooked before...pork loin.  I mean, sure, I had made pork chops and stuff, but I'd never cooked it as a roast.  I stumbled onto a recipe that sounded good, so I tried it, and I LOVED it.  Then Albertson's put them on sale for a SUPER good price and I bought a whole bunch.  I also learned that the butcher in the store would cut them however I wanted them...who knew?  I had him cut some just in half, so I could use them as roasts, and others I had him slice into chops, and I "accidentally" had one whole roast cut into cubes (who knew that when I said "1 inch pieces" he wouldn't know I meant "1 inch slices"...so I had to go looking for a recipe for the cubes too...and I found a really fabulous one that I will share on another day.)  I still have quite a bit of this pork in my freezer, but it has made a nice addition to the list of things I cook regularly.  This roast is one of my favorites and it's VERY easy.

HERB ROASTED PORK LOIN

5 lb. boneless pork loin

1 teaspoon rubbed sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, minced

1 cup sugar

2 Tablespoons cornstarch

1/2 cup vinegar

1/2 cup water

1/4 cup soy sauce

Preheat oven to 325 degrees. Combine sage, salt, pepper, and garlic. Oil the bottom of a roasting pan with a smear of olive oil.  Rub thoroughly over pork and place pork in an uncovered roasting pan (put the pork in the pan with the fat side up--the fat will cook down through the meat and make the roast more tender)on the middle oven rack (I used a dutch oven this time, and I covered it).  Bake for approximately 3 hours or until the pork reaches an internal temperature of 155 degrees. 

About an hour before the roast will be done, make the glaze. Place the sugar, cornstarch, vinegar, water and soy sauce in a saucepan and heat, stirring occasionally until the mixture bubbles and starts to thicken.  Brush the roast with the glaze about 4 times during the last half hour of cooking (my roast got done early, so I removed it, kept it in the dutch oven, and glazed it a couple of times while the rest of the meal was still cooking and it stayed hot for another 45 minutes with the lid on).  Slice the roast and pour more glaze on, drizzling down between the slices. I usually have extra glaze for anyone that wants it.  Enjoy!

I have some leftover...is it time for lunch?

  

Savannah's Favorite Meatballs

Savannah used to be my really picky eater and I have been holding out hope for years that by forcing her to taste new things and making her eat school lunch (hey, I know it isn't great, but she can't have a PB&J every single day of her school life) she would start to outgrow it.  It has been quite a battle, let me tell you...and many times I thought it wasn't worth it to force the issue...but I persisted.  It has started to pay off!  She has gone from being the pickiest to being the most open minded about trying things, and she has found out she likes a lot of them (Dylan, on the other hand, has always been the easiest to feed--he asks "do I like this, mom?" and I say "yes" and he says "okay"... even if he hates it or hasn't tried it I always say yes...seems to work)  So in honor of Savannah and her new open minded attitude, here's one of her favorites...

PORCUPINE MEATBALLS

I like to make this with a mixture of meat because I happen to like ground turkey a lot, but when made with only the turkey they are more likely to burn.  The ground beef adds just a little bit of fat to help them not burn while they are browning and not stick to the pan.  If you don't have ground turkey, or don't like ground turkey, you can use two pounds of ground beef and they will be great. 

 

1 lb. ground beef 

1 lb. ground turkey breast

2 eggs

1 tsp. sage

1 tsp. salt

1 tsp. white pepper

1/2 cup uncooked rice

2 cans tomato soup

1 can water

3 Tbsp. sugar

Mix together the meats, eggs, seasonings, and rice (not the sugar).  Preheat a large skillet over medium heat.  If you are not using a non-stick pan, spray it with a light coat of cooking spray (a very light coat).  Roll meat mixture into balls about the size of a golf ball (I use a large cookie scoop--it's the perfect size and then they are uniform).  

Place the meatballs in the skillet and cook, turning, to brown on all sides.  Get them good and brown--they will hold together better.

Add tomato soup, water and sugar.  Cover; simmer for one hour on low.  My family is really big on the sauce, so I add two extra cans of soup and another half can of water (but no more sugar).  The sauce is really good on mashed potatoes with melted cheese (Savannah would just die if there were no mashed potatoes!)  It also goes great with a salad and rice.  I haven't tried it with pasta, but that would probably be good too (although it doesn't taste like a marinara sauce in any way.)  Enjoy!

Time for Mexican Food

One of our all-time favorite things to do when we go to California is to make at least one (but hopefully a couple) trips to those AUTHENTIC mexican places for burritos--our favorite is a place called Corrales in Ventura. (Patrick went to Ventura without me last summer and I really put a lot of thought into how he could actually bring one home for me--that's how good they are) Try as we might, we have just never found anywhere around here that makes them quite like them.  The desire for really good burritos set me on a quest to make them myself, and after many attempts, I actually have a really good recipe... they still aren't the same as Corrales but they ARE very, very good.  So,  in honor of all the free tortillas (I usually make my own for burritos but free ones from the store are good enough) and free salsa I got at Smith's this last week, I figured it was time to put some of it to good use. 

SHREDDED BEEF FOR BURRITOS

3 lbs. (roughly) chuck roast

2 Tbsp. olive oil

2 cups picante sauce or salsa (picante sauce is less chunky for cooking, but both work fine--I use hot, but use mild or medium depending on your taste)

2 Tbsp. vinegar 

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. dried thyme

1/4 tsp. dried oregano

1/8 tsp. ground cloves

1/8 tsp. pepper

3/4 cup water

Brown beef in oil over medium high heat.  Place in slow cooker.  Add all ingredients.  Cover and cook on low for 6-7 hours.  Remove meat and shred, discarding fat. Return shredded meat to the slow cooker and cook awhile longer. (I like to strain the juice before adding the meat back in, especially if I used salsa...but that's just my own wierd aversion to chunks in my meat).  

Stuff your burritos with anything you like--cheese, rice, beans, etc.   These will also freeze really well, so if you have a lot of leftovers, throw together some burritos, wrap them tightly in plastic wrap and freeze!

Honey Barbecue Pork Loin Chops

I love just about any kind of meat with barbecue sauce on it.  This in an especially GOOD sauce that can be used on a variety of meat, and since it's a slow cooker recipe, it's very easy to throw together and walk away.  The original recipe calls for country style pork ribs, which are good, but a little fatty for my taste. The loin chops are not quite as tender, but my kids tend to eat them better because they aren't worried about running into giant clumps of fat.  My mom trims her country style ribs into chunks, removing much of the fat, but that's just too much work (and why I choose the chops instead).  My one piece of advice on the meat is to not use meat with bones--the meat gets so tender and falls off the bones and you end up with bones swimming in the sauce.  These can also be made ahead and frozen, then just thaw and reheat and they will taste as good as if they were freshly made.

HONEY BARBECUE PORK LOIN CHOPS

3 pounds pork loin chops (or country style pork ribs)

2 Tbsp. canola oil(only if you are using chops)

1/2 tsp. garlic salt

1/2 tsp. pepper

1 cup ketchup

1/2 cup dark brown sugar 

1/4 cup honey

1/4 cup spicy brown mustard

2 Tbsp. worcestershire sauce

1 1/2 tsp. liquid smoke

1. If you are using chops, heat oil over medium high heat and brown chops until they are good and brown on all sides (but NOT thoroughly cooked).  This step can be skipped if you're in a hurry--you can throw them right in the slow cooker raw.  This precooking seems to help hold the chops together as they cook during the first three hours.
   
2. Place chops in the slow cooker on high (if using ribs, just toss them in the slow cooker raw).  Cover and cook on high for three hours.  Drain. 
3. Combine all ingredients and pour over chops in the slow cooker.  Turn heat to low and cook an additional three hours.
4. If you choose to freeze them, remove them from the slow cooker and allow to cool.  Freeze in gallon zipper bags.
   

Buttermilk Fried Chicken and Gravy

I have been searching literally forYEARS to find a good fried chicken recipe...and I've tried a lot of them, and they've all been good to fair but not absolutely fabulous.  Finally I realized I needed to take all the things I liked about all those recipes and combine them and see if I could come up with one of my own...so here it is, and I personally think it's super delicious!  I don't cook it all that often, so it's kind of a treat when we have it. 
*Disclaimer:  Fried chicken is not good for you.  It is not healthy, and it is not low fat.  If you are looking for healthy and low fat, this is not the recipe for you.  However, if you are looking for really, really, yummy comfort food, it is VERY delicious!  Let your own conscience be your guide and don't blame me when you love it.

BUTTERMILK FRIED CHICKEN AND GRAVY

1 whole fryer chicken, cut up (or other chicken with bones--I usually use just breasts and drumsticks)

2 cups buttermilk

2 cups flour

1 1/2 teaspoon salt

1 teaspoon pepper

2 teaspoons garlic salt

1 teaspoon paprika

1/4 teaspoon poultry seasoning

oil for frying (about a quart)

1 can evaporated milk

2 cups water

Remove skin if desired (I usually do from the pieces that I can).  Clean and pat dry chicken pieces and place them in a heavy duty zippered plastic bag.  Pour buttermilk in the bag, seal and toss to coat.  Place bag in the refrigerator for one hour.  Combine the flour, salt, pepper, garlic salt, paprika, and poultry seasoning in a new bag.  Drain chicken pieces slightly and add to flour mixture, one at a time, shaking to coat.  Place chicken pieces on a baking sheet lined with parchment paper and let it stand for approximately one hour (put it in the fridge once all the pieces are coated). 

The goal of letting it sit is to allow the flour mixture to become pasty (this will help the breading to stay on the chicken during frying).  Pour the leftover flour mixture in a bowl and reserve it for the gravy (put it in the fridge until needed).  Once your chicken looks pasty (hardly any white flour left) it's time to fry it.

Heat approximately 1/2 inch of oil in a large skillet to 365 degrees.  Make sure the oil is HOT before you put the chicken in to avoid making it soggy with oil.  Fry chicken until browned on all sides.  Resist the urge to turn the chicken a lot--it will knock off all the breading--and turn using tongs, not a fork. (I only turned the chicken a total of 4 times in the whole cooking process)

Once chicken is nicely browned, reduce the heat to medium low and continue cooking until tender and completely cooked, approximately 30 minutes (depending on chicken pieces--drumsticks will cook faster than breasts or thighs).  Juices should run clear if the chicken is done!  Cooking time is the hardest part, so keep an eye on it and cut into a fat piece if you're unsure.  When it's done, remove from oil and drain on a wire rack.

To make the gravy, pour all but about 1/4-1/2 cup oil from the skillet.  Stir in 4-5 tablespoons of the flour mixture leftover from the chicken into the drippings and whisk until smooth.  Add evaporated milk slowly, stirring constantly; then add the water (I use water drained from my potatoes).  Bring to a boil over medium low heat, stirring constantly.  Add more water or regular milk to get it to the desired thickness.  The recipe will make approximately 3 1/2 cups of gravy, so adjust accordingly if you need more than that.

Broiled Tilapia Parmesan

I am not a fish person.  About the only kind of fish I eat or cook has always been halibut and orange roughy, both of which tend to be pricey.  Then I found a recipe for tilapia, a fish I had never heard of, and decided to give it a try.  Not only was it delicious, but the fish was pretty cheap (as fish goes) and now I can usually find it for around $1.99 a pound, making it actually reasonable enough for my family to include more fish in our diet.  I have played around with this recipe, and finally got it exactly the way I like it...and the best thing is, it's complete and ready to eat in under 10 minutes! 

BROILED TILAPIA PARMESAN

1/2 cup Parmesan cheese (or a parmesan/romano blend)

1/4 cup butter, softened

3 Tbsp. light sour cream

2 Tbsp. fresh lemon juice

1/4 tsp. dried basil

1/4 tsp. black pepper

1/8 tsp. onion powder

1/8 tsp. celery salt

2 lbs. tilapia fillets

Preheat the oven's broiler and spray a baking sheet or line it with foil.  Lay out the fillets in a single layer on the pan.  Mix together all the other ingredients and set aside.  Broil fillets on the top rack for approximately 2-3 minutes.  Flip them over and broil again for another 2 minutes.  Tilapia fillets are very thin and cook quickly, so be careful not to overcook them (you may even be able to skip the flipping step until you add the topping if the fish looks like it's just about done).  Remove from the oven and cover liberally with the cheese spread.  Broil for about 2 minutes more, until the cheese topping is browned and the fish is flaky.