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Posts Tagged ‘Cooking’

Fried Pork Chops

If you are a regular reader here, you know that I don’t fry food a lot.  Every once in a while, I get an urge for something fried and when I make it, the reason I don’t do it a lot comes right back to me.  These chops were really good, but my whole house smelled like grease after I made them.

I have to say they were worth it.  Check out the original recipe at Deep South Dish.

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4 bone-in pork chops

1/2 cup vegetable oil

1 cup self rising flour

1/2 cup yellow cornmeal

1/4 tsp. granulated sugar

1/4 tsp. garlic powder

1/4 tsp. seasoning of your choice (I used Penzey’s BBQ of the Americas.)

2 tsp. onion powder

1/4 tsp. salt

1/2 tsp. black pepper

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Heat the oil in a large skillet over medium-high heat.  While the oil warms, combine all of the remaining ingredients except the chops in a pie pan.

Dredge the chops in the flour mixture to completely coat them.

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Carefully put the pork chops into the skillet.  Don’t overcrowd the pan, but you should be able to cook two at a time.  Fry until browned on the first side, about 3 to 5 minutes.  Flip the chop and cook for another 3 to 5 minutes or until cooked through. 

Transfer to a paper towel lined plate to let the excess oil drain.

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Yummy Homemade Tacos

Tacos make a great weeknight supper because they are quick, easy and so tasty.  I was looking a little different way to make them just to change things up a little and I found this recipe at Yummy, Healthy, Easy.

I may now have a new favorite taco recipe.  These were so good!  Please excuse the photos. I was in a little too big a hurry when I took them so they are not the best. 

IMG_95281 tbsp. olive oil

2 garlic cloves, minced

1/2 cup finely diced onion

1/2 cup tomato paste

4 tsp. chili powder

1 pound ground beef

taco shells

Your favorite taco toppings (I used salsa & cheese in the photo above and also had sour cream.)

IMG_9512In a large skillet over medium heat, add the oil, onion and garlic.  Cook this until the onions are translucent, about 5 minutes. 

IMG_9514Add the tomato paste and chili powder.  Add the ground beef and cook until there is no pink left in the meat. 

IMG_9516Fill the taco shells with the meat mixture and top with salsa and cheese.  I then placed the tacos in a 300 degree oven just until the cheese was melted.  Serve with your favorite toppings.

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Wow, the weeks are rolling by so fast, but we are also getting so much accomplished outside.  Our little garden is planted and growing well and I even have my flower pots filled with all kinds of blooming pretties.  Hopefully, there will be a few more odds and ends accomplished this week, like mulching and trimming.  I just love this time of year even if I am worn completely out. It is a good kind of tired.

This week’s menu contains a couple of new recipes that I hope to have time to try and the rest of the week is good old favorites.  I hope the weather is as nice where you are as it is supposed to be here.  Get out and enjoy!

Enchilada beef dip with chips and salad

Grilled hot dogs with chips

Sausage bake with salad

Italian burgers (new) with oven baked fries

Honey orange pork tenderloin (new) with assorted sides

Pizza night

Please join me over at I’m An Organizing Junkie for so many other awesome menu plans.

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Happy Monday and Martin Luther King, Jr day to everyone!  I need to apologize for the lack of activity around here, but my “day job” went a little nuts last week.  Shew, we had two different court sessions going on three days last week and, on top of that, we were working an hour or two over every day.  That makes for one tired food blogger so something had to take a back seat.  Unfortunately, that “something” was this little space on the internet.  Hopefully, we are back to normal this week!  Yay!! 

My father-in-law’s birthday was last week, but because of the crazy work schedule, I am making him a special birthday dinner this week.  That just makes the celebration last a little longer, right?  Anywho, along with that meal, most of this week is pretty simple with a couple of new easy recipes thrown in for good measure.  Have a great week, everyone!!

Famous pork chops, butter roasted potatoes, scalloped pineapple, crescent rolls and orange juice cake(new) (Birthday dinner!)

Taco ring with salad (2 nights)

Sliders with oven fries

Slow cooker vegetable soup (new)

Hot cheese dip with chips & veggies

Basic meatloaf with oven fries

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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It has been cold here in South Central Kentucky.  Now, I am not talking about a little ol’ cold snap where you may have to wear a scarf and gloves.  No sirree, I am talking about sub zero temperatures with wind chills of  –18, people!  I am not used to this at all!  Thankfully, the extreme temperatures were short lived and life is back to normal around here. 

If it is still frigid where you live, give this stew recipe a try.  It will warm you to your bones.  I started out with this recipe from Plain Chicken and adapted it to use what I liked.  Their idea of using chili powder in beef stew is nothing short of culinary genius.  So good!

Chuckwagon Stew

2 lb. stew meat

2 tbsp. vegetable oil (Oops, not pictured.)

1/4 cup flour

1 tsp. brown sugar

14.5 oz. can tomato sauce

14.5 oz. beef broth

2 tsp. salt

1/4 tsp. black pepper

2 tsp. chili powder (This is a great addition to beef stew. Great idea, Plain Chicken!)

3 medium potatoes, peeled and diced

3-4 carrots, peeled and sliced

3 stalks celery, chopped

1 bay leaf

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In a large skillet, heat the oil over medium heat.  Toss the stew meat with the flour until coated.  Brown the meat in the skillet on all sides.

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While the meat is browning, add the remaining ingredients to your slow cooker and turn it on low.  Add the browned stew meat to the cooker as well.  Cook on low for 7 to 8 hours.  Remove the bay leaf and enjoy!

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Chuckwagon Stew

Come on back next Saturday for a delicious maple cornbread muffin recipe that would be perfect with this stew.

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This recipe got rave reviews from my family when I fixed it for Sunday supper a few weeks ago.  It will definitely be a repeat performer because not only is it delicious, it is a slow cooker main dish which is perfect for a lazy Sunday.  The flavor was out of this world and the meat was so tender I almost couldn’t get it out of the cooker without it falling apart. YUM!

Thanks, Awkward Girl Gets Fit, for this great recipe.

BeefTacoRoast

I still can’t photograph meat worth a diddly.  Oh, well, I am still learning.

1 large beef roast

1/2 tsp. ground red pepper

1 tsp. salt (I used kosher.)

Ground black pepper

1 tsp. cumin

4 tsp. chili powder

1 tsp. minced garlic

1 1/2 cups beef broth

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Season the roast with salt and pepper.  Combine the rest of the ingredients in a separate bowl and set aside.

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Put the roast in a slow cooker and pour the stock mixture over it.  Cook on low for 6 to 8 hours until the roast is tender and almost falling apart.  You can sear the roast before putting it in the cooker if you have time, but I didn’t.  I was running late to get ready for church that morning.  It was still mighty tasty even without searing it.

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Salsa Burgers

Salsa Burgers are another quick and easy meal idea from the folks at Plain Chicken.  I love their recipes so please go check them out when you have time.  Every recipe of theirs that I have tried has been delicious and I use them over and over which I can’t say about a lot of others.

These burgers turned out so tender and juicy that they just fell apart when I tried to get them on the buns.  I had a couple left over so C & I had them for lunch the next day.  The crumbled one made a great salad topping.

salsaburgers

1 lb. ground beef

1 egg

3 tbsp. salsa of your choice (I used medium.)

1 tbsp. taco seasoning

Sliced cheese of your choice (I used provolone.)

Buns

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In a large bowl, combine the beef, egg, salsa and seasoning.  Combine thoroughly and form into 4 patties.  Grill or broil to desired doneness then top with cheese.  Let the cheese melt then serve on buns with the toppings of your choosing.

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