Sometimes, it’s not the fancy recipes that make your heart go pitter-patter. Chocolate chip cookies are iconic. Just consider it. What birthday party, family gathering, holiday, school function, church get together or kids lunchbox ever got away without them?
As I baked these on a Tuesday night this week, I thought about the many memories I associate with the classic recipe. My favorite one would have to be baking with my big brother. When we were little, I would get so excited when Joey would head for the hand mixer after dinner. I knew just what he was up to. I tell you, we could have just eaten the dough and been happy. I use to guard the cookie dough bowl to keep Joey and his big fingers out it. LOL. 🙂
Do you have a favorite chocolate chip cookie memory? Please share!
This is one of my absolute FAVORITE ways to fix pork chops. They take less than 30 minutes to make but will taste like you slaved in the kitchen for hours!! I got the recipe from none other than Taste of Home.
You’ll need some good 1/2 inch thick center cut pork chops, butter, an onion, seasoned salt, some brown sugar, honey BBQ sauce, worcestershire sauce, water and a little corn starch.
Season the pork chops with seasoned salt (I also like to add a little pepper because y’all I know I like things spicy) and brown them in a large skillet on each side. You don’t have to worry about cooking them all the way through, because you’ll let them simmer in the sauce later to finish cooking. Check out that caramelization action. Man alive!!
Once you’ve browned the chops, remove them from the skillet. Then toss in your sliced onion. I love that sizzle when they hit the pan. The kitchen starts smelling real good right about now.
It’s important that you use the correct measuring cups for wet and dry ingredients. I didn’t always know this. Liquid goes in the glass measuring cup. Dry ingredients go in the individual measuring cups.
For the sauce, combine with the sautéed onion, 1 cup of Honey BBQ sauce, 1 tablespoon of worcestershire sauce, 1/2 cup of water and a 1/2 cup of brown sugar. Stir and let it come together for 2 minutes or so.
Then add your pork chops back in the pan. Cover and let simmer on low for 15 minutes.
Meanwhile, combine 1 tablespoon of water with 2 teaspoons of cornstarch.
Hold on to your boots when you take that lid off. You won’t be able to handle that smell. This is going to be Some Kinda Good y’all!
Remove the pork chops to a plate and keep warm.
Pour the cornstarch and water mixture in with the sauce. This is what helps it thicken and gives it that wonderful consistency.
Stir together and simmer for 2 minutes.
I served the Skillet Barbecued Pork Chops with a side of brown rice and almonds. Be sure to slather that pork chop good with the sauce.
The good news is, you’ll have sauce left over. So feel free to use it on chicken, pizza or anything else that floats your boat. Let me know how you like it!! 😉
Who wouldn’t love a bottle of wine named Layer Cake? Naturally, I was drawn to the delectable chocolate cake pictured on the front of the bottle, but then I read the description on the back and immediately knew I had made my choice. Here’s what it says:
My old grandfather made and enjoyed wine for 80 years. He told me the soil in which the vines lived were a layer cake. He said the wine, if properly made, was like a great layer cake, fruit, mocha and chocolate, hints of spice and rich, always rich. ‘Never pass up a layer cake,’ he would say. I have always loved those words.
Try Shiraz, Vintage 2009 from South Australia by Layer Cake. You’ll be glad you did.
What’s for supper? That’s always the ultimate question. This recipe for Creole Shrimp Skewers for Mardi Gras was just the ticket on Fat Tuesday, especially since I already had all the ingredients on hand. I came across it while scrolling through my Facebook Newsfeed. Thanks for posting it and inspiring me Food Network!
To make creole seasoning, mix these ingredients together in a small bowl. Not pictured: Onion powder.
Man alive, this is some good stuff y’all. It’s hot, but LAWD, it’s good. I couldn’t stop tasting it.
Melt 6 tablespoons of unsalted butter.
Thaw, devein and peel 1 pound of shrimp (you can always purchase the shrimp ready to cook to save time).
I like to use metal skewers. I find that they are much easier to thread than wooden ones, plus, you don’t have to soak them. Spray them with a non-stick spray before skewering the shrimp. I had large skewers, so I put about 4 shrimp on each one.
I failed to get a picture of the seasoning and butter melted because I was just too excited. However, these are the shrimp after they’ve been basted in the delicious creole seasoning and butter, all ready for the oven. Line a baking sheet with aluminum foil or parchment paper, grease and place the skewers on the pan to go into the oven. Roast for 12 minutes at 425 degrees.
I made brown rice to go alongside the creole shrimp, then drizzled a little extra butter right over top. Seriously delicious–I mean restaurant-quality good. Definitely going to keep this recipe around!
You need only five ingredients to make this delicious Buffalo Chicken Dip. The dip really packs a flavorful punch and is awesome with salty tortilla chips. Easy to put together, this dip makes an appearance at most of the gatherings I host, and there are never any leftovers.
Here’s what you’ll need:
8 oz cream cheese
10 oz can of chicken
1/2 cup ranch salad dressing
1/2 cup buffalo sauce
Tortilla chips and celery for dipping
Soften an 8 oz block of cream cheese in the microwave, then spread evenly into an oven safe dish. Drain the canned chicken and shred it using two forks. Top the softened cream cheese with the chicken. You can always use fresh chicken instead of canned, but I find the canned chicken to be a time saver and just as tasty.
Pour a 1/2 cup of ranch salad dressing over the chicken spreading evenly, then pour a 1/2 cup of buffalo sauce over the chicken and spread evenly.
Top with cheese. I recommend sharp cheddar.
Bake in a 425 degree oven for about 20 minutes until the cheese is bubbling hot. Serve with tortilla chips and vegetables for dipping. This dip is also good at room temperature.
What better way to celebrate Valentine’s Day than with a classy little delicacy like Red Velvet Cupcakes with Red Velvet Frosting? I have always loved cupcakes and over the years, my reasons for loving them have changed. My favorite reason to love them today? They are perfectly portion controlled and simply satisfying. Continue reading “A Frilly & Feminine Valentine’s Dessert Worth Every Calorie”→
I don’t use my slow cooker nearly enough, but when I do, I always enjoy it. To make Hot Pepper BBQ Pork Sliders, purchase a 3 pound pork shoulder, trim the fat and place it in your Crock Pot with chopped bell and jalapeno pepper. Season with 2 tablespoons of fajita seasoning.
Pour two 10 oz. cans of enchilada sauce over the seasoned meat and peppers. You can find the sauce in the international section of your grocery store. Put the lid on and let that puppy cook!
How easy is that? Eleven hours on low and this is the result…
The meat will be fork tender and oh so easy to shred. Plus, it’s fun. I find shredding pork to be a stress reliever too. HA! No pun intended. (Working out, shredding pork…get it?)
Add the meat back into the sauce.
Get a pack of those small dinner rolls from the bread aisle in your grocery store. Slice them open, use a slotted spoon to fill them with meat and top with pickles. The soft bread will soak up all that juice. Just for fun, seal with a toothpick. What you talkin’ ’bout?! Warning: You can’t eat just one. Upon the first bite, one of my guests said, “I’m in love with this sandwich!”
Entertaining tip: Dishes that provide height variation always enhance your food display.
I love an excuse to throw a party, and sometimes you don’t even need one! Invite some friends over and make your favorites with a few new recipes thrown in the mix. Continue reading “Superbowl Party Food”→
Who doesn’t love a good ole’ bloody mary? The peppery, tomato flavored drink is great for entertaining or sipping on solo. I found this recipe in the January/February 2011 issue of Food Network magazine, but instead of using vodka which is normally the alcohol in bloody marys, tequila is the star ingredient. Deemed Bloody Marias, this drink is a sure refreshment.
You’ll need:
4 cups tomato juice
2 Tbs horseradish
4 dashes worcestershire sauce
1 Tbs ketchup
Juice of 1 lemon
Few shakes of hot sauce
Salt, Pepper
1 cup tequila
Note: You can always leave out the alcohol and make a virgin version, but what would be the fun in that? 😉
Pepper steak stir-fry is an impressive yet quick weeknight meal. Good enough for guests, too!
Few meals stand out in my memory like pepper steak stir fry. It was one of my favorite foods mama cooked growing up. I’m not really sure what it was about it, but I loved the little strips of meat that were uniquely mine paired with crunchy water chestnuts and sautéed vegetables. In my mind, it was special, a step above the average spaghetti or taco night.
My brother and I always had to help in the kitchen when we were little, and my job was to set the table. Joey had to put the ice in the glasses. It was this kind of meal that I would anticipate greatly while folding the napkins and placing the silverware.
Once I grew up and moved away, for the longest time pepper steak was not available in my grocery store. I learned to substitute ground beef, but it wasn’t until I made dinner last night that I realized just how much I’d missed it.
I seasoned the pepper steak with salt, pepper and garlic powder, then got out my indoor grill pan. The key to achieving those pretty grill marks is a really hot pan and a nicely greased surface. I used extra virgin olive oil.
This meal comes together so quickly and is perfect for a weeknight supper. While the vegetables are cooking and your meat is grilling, cook up some instant brown rice using chicken broth instead of water.
I seasoned the vegetables with some salt and pepper, then added a little heat with some crushed red pepper flakes. I like it hot. 😉
Add the meat to the vegetable mixture…
Then pour your sauce right over the top. This sauce is so simple: soy sauce, chicken broth, sugar, cornstarch and dry yellow mustard. The cornstarch is what thickens it up, the rest of the ingredients bring the flavor.
Allow the sauce to thicken up in the pan for just a few minutes. Meanwhile, fluff your brown rice with a fork, season and add butter.
You can tell the sauce has thickened when the consistency begins to stick to the bottom of the pan or coat the back of your spoon. It takes about 3 minutes.
Plate the dish by spooning a good amount of brown rice into a bowl. Top the bed of rice with the meat and vegetable mixture, then sprinkle over something crunchy like sesame seeds or slivered almonds. Isn’t that pretty?
Pour yourself a glass of tea and enjoy!
To make this recipe, you’ll need these ingredients:
1-2 pds pepper steak
Minute brown rice
16 oz. bag of frozen stir fry vegetables
1/3 cup reduced sodium soy sauce
1/3 cup chicken broth
1 Tbs cornstarch
1 Tbs sugar
1 Tbs ground, dry yellow mustard
Seasonings: salt, pepper, crushed red pepper flakes
Some Kinda Good® 