…Will Cook for Heels
Dinner
Jazzy Jiffy & Scallion Butter
Jul 28th
Digging up Patti’s Cookbook (mentioned in the previous post) I also found The New Woman’s Day Cookbook. I think it belongs to my mom but after these great recipes, I think I’m going to have to keep it. The recipe called for a cake pan but I put it in a muffin pan. I made these muffins with Patti’s (almost inedible) Cabbage Shuffle and coupled with the scallion butter….they were the highlight of the dinner. In fact, I honestly cannot recall what I served as the entree. This is a MUST TRY. You will not regret it.
Recipe Ingredients
Cornbread
- 2 boxes (8 1⁄2 oz each) corn muffin mix
- 1 can (11 oz) vacuum-packed Mexican-style corn
- 2⁄3 cup milk
- 2 large eggs
- 2 Tbsp stick butter, melted
- 1 cup (4 oz) shredded Cheddar cheese
Scallion Butter
- 1 stick (1/2 cup) softened butter
- 2 Tbsp minced scallions
Recipe Preparation
1. Heat oven to 375°F. Lightly coat a 9-in. round cake pan with nonstick spray.2. Stir first 5 ingredients in a bowl until blended; fold in cheese. Scrape into prepared pan.3. Bake 30 to 35 minutes until golden brown. Cool in pan on a wire rack. Cut in wedges.
4. Serve with Scallion Butter: Mix 1 stick (1/2 cup) softened butter with 2 Tbsp minced scallions.
Note: If you use a muffin pan, it takes a little less time (as you can see, it’s a lesson I LEARNED, lol)
When hot is NOT sexy…Patti’s Cabbage Shuffle
Jul 28th
Ohhh Weeeeee…this was a HOT one! I once prided myself as being able to eat some pretty hot stuff so diving right into the “Spicy like Me” chapter of Legendary Patti LaBelle’s Recipes for the Good Life cookbook happened without the least bit of caution. But baybaeeeee, this songbird put me in my place….stagehand. lol Don’t get me wrong, it was delicious!!!! However, it got to the point that I was picking out the minced pieces of jalepeno and habanero peppers with my fingers (at the dinner table) to get the tiniest bit of relief. It didn’t work. It was insufferable and my diners, Greg and Tera, shared my sentiment. lol I definitely recommend this dish………….MINUS 2/3′s of the peppers. TRUST ME! A Fiercefodie is ALWAYS HOT but panting and gagging is NEVER sexy….well, unless you’re into that I guess. lol
(Below, the recipe I believe will work next time with 1/3 of the heat)
Ingredients
2 tablespoons extra virgin olive oil
2 russet potatoes, peeled and cut into 1-inch cubes (I used Yukon Gold instead, since that’s what I had in the house–it was fine)
2 medium carrots, peeled, trimmed and cut, crosswise, into thick slices
1 medium onion, peeled and sliced
1 large red bell pepper, well-washed, cored, seeded, membrane removed, and sliced
1/3 habanero chile, trimmed and sliced, or to taste
1/3 jalapeno chile, trimmed and sliced, or to taste
1/2 teaspoon crushed red pepper flakes, or to taste
1 medium head green cabbage, cored and thinly sliced
Salt and pepper to taste
2 cups low-sodium chicken broth, or water
2 tablespoons chopped cilantro (I’m not really a big cilantro fan so I skipped this, but I bet it helps to cool off and balance the heat from the peppers.)
Instructions
1. Place a large nonstick frying pan over medium-high heat. When just hot, add the oil.
2. When the oil is hot, add the potatoes, carrots, onion, bell pepper, chiles and red pepper flakes and cook, stirring, for 2 minutes or just until very fragrant and beginning to soften. Add the cabbage, season with salt and pepper, and continue to cook, stirring, for 4 minutes.
3. Add the broth, stirring to blend. Lower the heat and cook, tossing and stirring, for about 15 minutes or until the vegetables are tender and the flavors have blended.
4. Remove from the heat, stir in the cilantro, and serve.
Perfectly Pleasing Peppers
Apr 29th
Stuffed Bell Peppers
6 – Bell peppers (Yellow, Red, Orange- 6 pack sold at Sam’s)
2 lb. Ground turkey (I did 1 lb of each turkey and sirloin since my guests aren’t big turkey fans)
1 – 2 c. Brown rice, cooked (I made it with chicken stock instead of water)
1 Medium white onion, chopped
1 Clove garlic, minced
1 Can diced tomatoes with chiles and peppers
4 T. Tomato paste
6 T. Brown sugar (trust me, it will not make it sweet, just balance some of the acidity from the tomatoes)
1 T Red pepper flakes
4 oz. smoky Gruyere cheese (6 of the deli slices will be for the top)
2- 2 ½ c. Sharp cheddar cheese, shredded
Salt
Pepper
Dried parsley flakes
Sour cream
Directions
Prepare the peppers by removing the tops and digging out the seeds, etc.
Bring a large pot of water to a boil and add peppers for 4-5 minutes.
Remove from water immediately rinse until cool (no longer cooking) and set aside.
After they cool, test to be sure they can stand alone. If not, cut a little from the bottom to make them flat.
Preheat oven to 350 degrees.
Coat the bottom of a large skillet with EVOO begin to heat the pan to brown the meat. Season.
After meat is browned, drain.
Add onions, diced pepper tops (minus stems of course) and garlic.
Add brown sugar and pepper flakes.
Add rice (which should be about 2 ½ cups), diced tomatoes and tomato paste.
Continue cooking.
Fold the Gruyere cheese in reduce heat. Once it’s melted, remove from heat.
Line peppers in a casserole dish.
Stuff peppers with hot meat mixture.
Bake at 350 for 5 minutes.
Top each with one slice of Gruyere cheese and then with shredded cheddar.
Continue to bake for 15 minutes (or until cheese is melted)
Once melted, removed from oven and sprinkle parsley flakes on top.
Serve hot with a small dollop of sour cream if desired.
Linguine with Shrimp Scampi
Apr 11th
This weekend we were all set to celebrate my sister’s (first ever) job offer as a recently graduated RN at a local hospital. (YAY TERA!!) Carrabba’s was definitely the spot for such an occasion. Anywho, it took us a minute but we eventually realized that “job offer” did not equal immediate cash so we were stuck at home until it was time to celebrate her (first ever) paycheck. :/
Pushing back the tears, I got my mind off their delicious Johnny Rocko Salad (fire-roasted shrimp and bay scallops) and red wine and decided to make us a healthier, cheaper substitution in the meanwhile. I recalled a recipe that I wanted to try and I scanned the DVR for Barefoot Contessa’s “Linguine and Shrimp Scampi”. I tend to avoid pasta dishes because without the forbidden white sauces, I can just stick with spaghetti. But there are few tv chefs I trust and Ina is one of them. She’s simple, fresh and flavorful. What the hey, give it a shot….O….M…..G……IT WAS SOOOOO GOOOD! To lighten the original recipe up a little, I substituted whole wheat pasta for the regular stuff and I used extra fresh parsley, lemon juice and garlic to cut back a tad on the butter. The noodles in that lemon butter sauce were so good, even AFTER we ran out of shrimp, lol. (Hey, I plan my meals properly, we had an unexpected guest) I don’t keep bread in the house because I wouldn’t be able to keep bread in the house…if you know what I mean, lol. So, in true old-school form, my mother toasted some sliced bread with oregano, garlic salt and butter. A true cook will make a way…..Well, I guess the same can be said for a true fatty. LOL
Enjoy. We definitely did.
Ingredients
- Vegetable oil
- 2 Tbsp. kosher salt plus 3 tsp.
- 1-1/2 lb whole wheat linguine (1.5 boxes)
- 6 Tbsp. unsalted butter
- 5 Tbsp. good olive oil
- 3 Tbsp. minced garlic (8 cloves)
- 2 lbs. large shrimp (U15 size), peeled and deveined
- 1/4 tsp. freshly ground black pepper
- 1/3 c. chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/2 c. freshly squeezed lemon juice (3-4 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1 teaspoon hot red pepper flakes (may want to scale back a little, it was spicy but not like “Oh my I need some water” in my opinion, so you be the judge)
Directions
Drizzle some oil in a large pot of boiling salted water, add 2 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
SERVES 4
GRΣΣK CHIC
Mar 11th
First, let me apologize for my absence. I MISS YALL SO MUCH! You’re all I have that doesn’t talk back and disappoint me, lol. I’ll never leave you again. 
For my first day back, I decided to ABSOLUTELY WOW you with something understated and simple. Kinda like that DKNY black dress I LOVE with my triple stranded pearls. Anyway….Thanks to my good friend and fellow foodie, Stacey P. for pointing me to this ONE-DISH WONDER. IT IS A WINNER!
Pampered Chef Lemon GrΣΣk Chicken
Ingredients:
Zest of 2 lemons (Tip – Zest Lemons before juicing)
1 C. lemon juice (Pretty much 3 lemons)
4 T. Extra Virgin olive oil
1 Head of garlic (roughly chopped)
4 T. dried oregano leaves
3/4 T. salt
1/8 T. ground black pepper
8 Baby Idahoes (small red potatoes, no need to peel)
1 Medium red bell pepper, cut into thin slices
1 Medium orange pepper, cut into thin slices
1 large red onion, cut into wedges
Whole Chicken cut up (cleaned)
Directions:
Preheat oven to 400°.
In 1 qt bowl, combine lemon zest, juice and oil.
Add garlic, oregano, salt and black pepper; set aside.
Cut each potato lengthwise place in 9 X 13 casserole dish.
Add bell pepper, onion, and half of the lemon juice mixture; toss to coat.
Season chicken pieces with salt and pepper.
Place chicken on top of vegetables; brush with the remaining lemon juice mixture.
Bake 60 to 70 mins. or until chicken is no longer pink in center and potatoes are fork tender, basting chicken and vegetables with pan juices after 30 minutes. (At the 30 minute mark, I brushed on a little more EVOO)
Serve over brown rice cooked entirely in chicken broth (no water…bleck) and 1 T. butter. Plate rice, followed by chicken and veggies and last but definitely not least, spoon some of that great flavored broth and pan juices on top. SUPERB! AND ONE OF THE BEST PARTS…..IT FITS INTO MY NEW BETTER EATING PLAN…SPA FIERCE!! 
(Without the skin of course. My mom is visiting and she would’ve killed me had I removed it from her pieces as well. It was delish without! I promise.)
Yield: 4 servings
Braised Pork Chops with Apples & Onions
Feb 6th
The other night I intended to cook a very quick and easy meal of pork chops, yellow rice and frozen sweet peas. To be honest, I really wasn’t interested in the meal but Greg loves pork chops. Since we have to co-exist, I decided to jazz them up a little bit. I quickly scoured the web for an easy recipe. I already knew apples paired well with them so, I googled pork chops and apples. After comparing 5 or 6 recipes, I found one that used all the crap I already had, lol. I could not believe how easy and DELICIOUS it was. And the best part, it fits into my “A little Fiercer in the Middle” eating plan. Plus, Greg said to put it in rotation.
4 extra lean pork chops (seasoned with salt and pepper)
2 apples (cored, cut into eighths)
1 medium onion (sliced)
2 tbsp. of butter
4 tbsp. brown sugar
1 tbsp. Cinnamon (or more to taste)
1 tea. nutmeg
6 tbsp. extra virgin olive oil (EVOO)
Preheat oven to 375 degrees. Heat 4 tbsp of olive oil in an ovenproof skillet. Add seasoned pork chops and braise 2-3 mins on either side. Remove from pan and add the remaining 2 tbsp of oil and scrape the bits from the pan. Add onions and saute for 4 mins. Add apples, sugar and spices and continue cooking for an additional 6 mins. Remove from heat. Add butter and toss. Push the mixture aside and return chops to the pan. Top the chops with the apple mixture and place the skillet in the preheated oven for 20-25 minutes.
Ina’s Salmon Cakes
Jan 25th
The original recipe called for smoking my own salmon or something and that wasn’t happening…waaaay too many steps for breakfast when I KNOW the canned Salmon would work JUST fine- and it did.
These cakes get their moistness from the mayo, eggs, lemon juice, and simply not being overpowered by flour. The bread crumbs don’t fight the moistness like flour. You may want to add a little more. My cakes were very fragile but we like the flavors of the capers (kinda vinegary…yeah I said “vinegary” lol) lemon with the fish and veggies without too much “cake”. To each his own but more play with the recipe, they can pull of a lot of flavor….like someone else you know hunh? ; ) (ME! )
Ingredients
- unsalted butter
- olive oil
- 1 cup small-diced red onion (1 med. onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1 cup small-diced red bell pepper (1 small pepper)
- 1 cup small-diced yellow bell pepper (1 small pepper)
- 1/3 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon Tabasco sauce
- 1/2 tbsp. worcestershire sauce
- 1 1/2 tbsp. Old Bay Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- crushed red pepper flakes, to taste
- 1 can smoked salmon
- 1 cup plain breadcrumbs (or panko, Japanese bread crumbs)
- 1/2 cup mayonnaise (I used Hellman’s Light…don’t tell Greg)
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- Juice of 1 lemon
Directions
Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Empty salmon into a bowl by itself standing in the shape retained from the can. Gently separate the fish from the sides to expose the full spine of the fish. Try to remove it whole. If you are unsuccessful, no biggie, take your (of course well cleaned) hands and pick through it for any wayward pieces of bone. Add the bread crumbs, mayonnaise, lemon juice, mustard, and eggs and toss lightly.
Add the cooled cooked veggies and mix well. (Whenever you’re working with raw eggs, you want to be sure to not scramble the eggs by adding them to anything hot) Cover and chill in the refrigerator for 30 minutes. Shape into salmon cakes, 2 1/2 to 3 ounces each.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat. Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
*Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.
RECIPE REGRETS: Not having some sort of dipping sauce or a mango salsa to accompany this dish. I tried, unsuccessfully to mix a little mayo, ketchup and lemon juice. It was edible but not the sauce I was going for.
Spa Fierce Orange Glazed Salmon and Green Beans
Jan 20th
Tonight, in honor of the “Fiercer Challenge” (in case you didn’t know, my friends and I have a little bet of who will be the finest for our first ever girls vacation) I prepared Orange - Glazed Salmon (recipe compliments of Cuisine at Home magazine) and Tyler Florence’s Green beans with carmelized onions and almonds.
I usually make my salmon in the oven with mango chutney. It’s good because I LOVE the sweetness. However, last night, I wanted a little sweet and spicy so I tried a recipe that promised exactly that. I am NOT a fan of anything “orange”- cool-aid, Gatorade, pound cake, cookies etc. BUT I figured once it was baked into a glaze with the different flavors, it may be something I could appreciate. I was right. I’d never pan-fried (sautéed) salmon so I was a little hesitant. I found that I need more oil than the recipe called for. It may have been because I wasn’t using a non-stick pan, but I did need more oil.
ORANGE-GLAZED SALMON
Ingredients:
4 boneless salmon fillets (with or without skin side)
3 Tbs. Cajun Spice (McCormick $2.99)
1 Tsp. Brown sugar
½ Tsp. salt
½ c. Orange Marmalade (Seville Oranges)
juice of half of large lime
2 Tbs. olive oil
Directions:
Mix the Cajun spice, b. sugar and salt together in a small bowl. Press the mixture into the salmon, covering the entire surfaces of both the top and bottom of the pieces. Combine the jelly and juice together and have it on deck to spoon very quickly. Add the oil to your (non-stick) skillet. Once heated, add the pieces skin-side down first (just in case the pan is a little too hot and you won’t mess up the pretty face of the fish, lol). Quickly spread the jelly mixture over the pieces and cook about 3-4 minutes. Gently flip the fish, spread the sauce on the other side and flip back in 2 to 3 minutes. The sauce will now surround the pieces so take the time to spoon it over them and on the sides again. The fish is done when it flakes when tested with a fork. Serve with lime wedges.
GREEN BEANS WITH CARMELIZED ONIONS
There was something personally satisfying about trimming my own beans although it got old very fast, lol. I felt like I was providing my household with good quality, “clean” food. And yes, I was tempted to start the party by sautéing a lil bit of bacon but I decided against it. (
Ingredients:
1 ½ lb. fresh green beans, trimmed of stems ($2.77 @ Publix)
1 large onion, thinly sliced
2/3 c. sliced almonds, with skin (in the produce section at Publix)
Kosher Salt
Black Pepper
2 Tbs. Butter
2 Tbs. Olive Oil
I used one skillet for the entire dish. Toast the almonds for 3 to 4 minutes on low heat. Be careful because I burned a few of mine. Set them aside for later. I’ve never boiled water in a skillet before so I was, for some odd reason, amazed when I noticed that I was,lol. Anyway, fill the skillet with water up until maybe 1 inch from the rim of the pot, bring to a boil. Salt water and add green beans. Boil for 6 minutes, drain in colander and run cold water over beans until they are no longer hot (to stop the cooking process). Using the same pot, heat the oil and butter and add the onions. Season with salt and pepper. Saute the onions for 25 mins. on medium low heat. THEY WILL SMELL AMAZING! 
Add the beans back into the pot and toss aound with the onions for 4-5 minutes (longer if you want them softer and devoid of nutrients, lol). Cut the heat off and add the toasted almonds to the pan and toss. That’s it!
Mama’s Fried Chicken and Fries
Jan 10th
You can not mess with my mom’s fried chicken and french fries. PERIOD. It aint happening. Don’t waste your time. Don’t get your feelings hurt. It’s consistently amazing and untouchable. Since Greg and I do not eat a lot of fried foods (I hate the smell in the house for the 3 days following, we sneak and eat more fast food than we should already and I’M TERRIFIED of popping grease, lol) he insisted that my mom make this for his birthday. So after we spent the afternoon at Zoinks (a neighborhood kids playhouse) we came home and she prepared that for us. I tried to pick her brain as much as possible because she is so modest about it and doesn’t think it’s a big deal but I’ve seen people come from great distances JUST for this meal. Here are the tips for perfect fried chicken according to Big Zina:
1. Use fresh chicken. (She buys whole chickens from Publix and have them cut it while she’s in the store)
2. Clean your chicken thoroughly. I watched her go under the thigh skin with a knife removing excess fat, and she even removed some fat from the wings. I used to think those were the one pieces I DIDN’T have to clean, lol.
3. For crispy skin, pat chicken dry before seasoning and flouring.
4. Season your meat - Lawry’s Seasoning Salt (or Adobo Seasoning, or All Seasoning), Black Pepper and Garlic Salt.
5. Toss chicken in all purpose flour, shake excess off.
6. Use a heavy bottom pot to prevent the chicken from burning.
7. Use fresh grease. Her preference is Wesson’s Vegetable Oil.
8. There needs to be enough grease for the food to float so you can know when it’s done (She put one whole 48 oz bottle the pot).
FOR THE FRENCH FRIES:
Same applies as far as the grease specifications.
She used 1 potato per person, and cut them fresh herself. Unbeatable taste in those fresh fries.
Season with salt immediately after removing from grease.
No Meat Needed Collard Greens
Jan 3rd
All of my cooking life, I have been warned of the perils involved in purchasing pre-cut fresh greens because they are notorious for being too “stemmy”. You know, big pieces of bitter, twiggy collard green stalks that interrupt the pleasure of eating cooked greens. However, for the first time, I bought GLORY pre-cut collards and they were surprisingly ok. Don’t get me wrong, I DID have to pour them into a pan and re-de-stem them, lol. But I think mommy would be as pleasantly surprised as I was that they weren’t full of stems.
If you know me, you know that I DO NOT cook collards. I’ve always associated greens with cooking a day before the meal. You know, Christmas Eve, New Year’s Eve, Easter Eve(?)…you get it, lol. That, coupled with the fact that I have always been hell-bent on cooking them without pork fat, made them unappealing. Today, on New Year’s, I got over all of that and put on a pot of greens!! I’m not superstitious but eating a good bowl of greens aint never hurt nobody! : )
New Year’s Day Cooking
Jan 1st
I was so excited about getting off work at noon yesterday that I hadn’t realized that I had NO PLANS for a New Year’s meal. It completely slipped my mind. I knew I had a pack of blackeye peas in the pantry so I was content until yesterday. I ran to Publix and got all the makings for a traditional Big Zina NY’s Day meal. If you are unfamiliar,” Big Zina” is my mother. (Yes, we have the same name) I know everyone says their mother can cook but MINE REALLY CAN. lol. Anyway, as much as I love modern twists on the classics, I’m in the mood to kick it old school with a little southern comfort. Therefore, today’s menu includes:
Cornish Hens
Collard Greens
Sweet Potato Casserole
Big Zina’s Mac n Cheese
Blackeyed Peas and Rice
Peach Cobbler
Now listen…..this is the LAST of menus in this fashion because I am working on my “fierceness” the day after all the leftovers have been depleted, lol. More on that later. Stay tuned for the recipes to my NY’s Meal to come and treasure them because they will be fewer and farther between (or whatever the phrase is, lol)
You WILL Eat Carrots!! Yes, You Too…
Dec 22nd
After you make these carrots, you will be able to get even the biggest veggie-haters to indulge. The best part, it only takes 3 ingredients.
Directions:
Slice 1 lb. baby carrots lenghtwise. Heat in a skillet with 3 Tbsp butter and 3 Tbsp brown sugar. Sprinkle a little salt and cook at Medium for 15 minutes. Add black pepper just before serving. Absolutely Excellent!
Note: You could also use regular carrots but you’d have to peel them but it may be worth it to you because I was chasing these little ones down with every cut.
Slightly Smothered Pork Chops
Dec 21st
Today my girlfriends and I started laying some of the groundwork for our fitness 2010 plan. I didn’t speak up too much because I had already defrosted my pork chops with every intention in lightly breading and pan-frying them. These aren’t TOO bad though. Instead of the large amount of gravy I usually use, I made a small amount and then added chicken broth. Better right? lol In my defense, I served baby carrots (although they were cooked in brown sugar and butter) and brown rice with them. Needless to say, I’m already in the running for “Most Improved”. : )
On to the recipe. PLEASE PLEASE PLEASE….DO NOT be afraid of pan gravy!!! It is Super Duper Easy!
Ingredients:
4 Pork Chops (bone in)
1/2 large white onion
Vegetable Oil
Flour
Salt
Pepper
Seasoning Salt
- Roughly chop onion. Set aside.
- Season pork chops with salt, pepper and seasoning salt.
- Dredge in flour.
- Once grease is heated, fry at medium high in a shallow pan of oil for 4-5 mins. on each side. (I started with EVOO and when I realized I needed more oil, I switched to veg. oil)
- Remove from pan, and place on paper towels to drain some of the fat.
- Pour out all the oil. Pan should be coated with a little oil and the bits of flour that may have come off the chops (aka the good stuff)
- Turn pan back on to medium.
- Add 4 Tbsps. of oil back to the pot. (Or if you can eyeball it, just pour off all but 4 Tbsps. from the beginning)
- Get a whisk and starting with a Tbsp., begin whisking in flour.
- After it’s pretty much broken up, add another Tbsp. Keep whisking.
- If you need more liquid, add liquid. If you need more flour, add flour.
- Add onions to the pan and toss around to saute.
- After they get going add 1/2 cup of chicken broth. Whisk.
- It may need a little seasoning so taste it. If so add salt and pepper.
- Return pork chops back to pan and simmer on low for about 5 or 6 minutes.
Stuffed Bell Peppers
Dec 6th
Stuffed Bell Pepper
6 – Bell Peppers (Yellow, Red, Orange)*
1 ½ lb ground turkey
1 cup uncooked Brown Rice (add a bouillon cube to the water before boiling)
1 medium white onion, chopped
1 clove garlic, minced
1 can diced tomatoes with chiles and peppers
1 8oz can tomato sauce
2 tbsp tomato paste
1 can corn
1 half container white mushrooms, sliced
4 tbsp brown sugar
1 tbsp cayenne pepper
3- 3 ½ cups shredded cheddar cheese
Salt
Pepper
Chopped Parsley Flakes
Sour cream
Prepare rice according to package with bouillon cube or chicken stock in place of water.
Prepare the peppers by removing the tops and digging out the seeds, etc.
Bring a large pot of water to a boil and add peppers for 4-5 minutes.
Remove from water immediately rinse and set aside. Read the rest of this entry »
Tyler’s Ultimate Shrimp & Grits
Dec 4th
(Recipe courtesy of Food Network.com)
Level: Easy, 4 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil ( I quasi-covered the bottom of the skillet with the EVOO)
- 1 medium white onion, minced
- 1 garlic clove, minced
- 1 pound andouille or spicy Italian spicy sausage, cut in chunks
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 to 3 bay leaves
- 2 pounds large shrimp, peeled and deveined, tails on
Emeril’s Slow cook Beef Stew
Dec 2nd
Emeril’s Stew Beef (well, my take on it. Minus the tomato paste, a little extra flour, and beef stock. IDK where he thought I was getting “veal” stock from, lol) and..I didnt use emeril’s seasoning…lawry’s with a little paprika and cayenne was just as good.
Read the rest of this entry »
Chicken n Dumplings
Dec 1st
(Slightly adapted from “The Neelys”)
Dish Ingredients:
8 chicken breast (boneless, skinless)
8 cups chicken broth
1/2 bunch thyme
1 bay leaf
Read the rest of this entry »
