Italian Pork Chops with Stewed Potatoes

top left is the Italian pork chops served on top of stewed potatoes

This is one of those comfort food recipes that always reminds me of Mom.  Everyone here likes it, although they eat it with varying levels of the tomato topping.  :)  

Brown pork chops in olive oil.  (I used pork tenderloin this time around.)  Remove from pan and saute sliced onion in the same skillet.  You can also add a couple of garlic cloves at this point.  When the onions are browed put the chops back in the pan and cover with the onions.  Then pour a can of petite diced tomatoes over the top of it all.  I like to use petite diced tomatoes with garlic and olive oil - or the kind with sweet onions - but you can use plain.  Sprinkle Italian seasoning over the top then cover the skillet with a lid and let simmer for awhile.  When pork chops are cooked through serve chop over *stewed potatoes and cover it all with the tomato ‘sauce’.  We served this with sauteed cabbage.

*What are stewed potatoes?  Fast and easy mashed potatoes!  Peel and cut up potatoes into large chunks and place in pan of salted boiling water.  When they are cooked to desired softness drain some of the water (I like to pour the water into another pan in case I need some of it back!)  then add several tablespoons of butter to pan.  Add salt and pepper and let sit for a couple minutes.  You then serve the potatoes on the plate and slightly mash them with a fork.  Pour some of the buttery potato liquid over them. Yum!

I often serve this with sauteed cabbage and onions, as shown on left

Roasted Vegetables

Another truly simple recipe.  Slice up your choice of veggies leaving the skins on.  We like to use yellow squash, onions, white potatoes and sweet potatoes.  I also like to use zucchini but I didn’t have any this time around.  When cooking for anyone other than my fellas, I include mushrooms.  :)  I like to put the sliced veggies into a bowl and drizzle with oil, but some prefer to place them directly on the sheet pan and drizzle with oil.  I also sprinkle them liberally with Pampered Chef Rosemary Herb seasoning.  Yum!  Bake in oven at 450 degrees for 20 - 30 minutes until done.  I like to finish ours with a minute or two under the broiler for a little extra browning and crispness.

Macaroni and Cheese

One of our favorite things around here.... mac and cheese!  Yummy goodness and oh, so simple.  

Boil your macaroni in salted water until almost done (but not quite).  In a separate pan melt butter and saute onion (cut up) in the butter until clear.  Add salt, pepper and lots of garlic.  :)  Add flour and make a roux, stirring often.  Add milk, a little at a time, until you reach the desired consistency.  Add cheese and stir until all is melted.  We use a mixture of cheese, depending on what we have on hand.  Some of my favorite choices include cream cheese, mild cheddar, Velveeta and Monterey Jack.  Typically, I include all 4 of these.  Pour macaroni in 9 x 13 pan and then pour cheese sauce over top.  Toss bread crumbs/cubes with melted butter and garlic then toast them.  Sprinkle toasted garlic/butter bread crumbs over top of mac and cheese and then bake in 350 degree oven for 30 - 45 minutes or until hot and bubbly.

Boston Baked Beans

The boys said they were ‘tired’ of my yummy Prairie Schooner Baked Beans... (how is that possible!!??)   ...so I decided to try a new recipe.  I found this one and they did turn out pretty yummy.  

Here is the link to the original recipe.  I will note the changes that I made in my version below.  

2 cups dried navy beans (I think I used more... I used a full bag)

1/2 pound bacon

1 onion, finely chopped

*3 tablespoons molasses

*2 teaspoons salt

*1/4 teaspoon pepper

*1/4 teaspoon dry mustard

*1/2 cup ketchup

*1 tablespoon worcestershire sauce

*1/4 cup brown sugar

    *note - I increased the amounts on every one of these ingredients.  I doubled some.... went by look and taste.  Just experiment.  I also added a good amount of garlic.  :)

I also added in a couple cans of Bush’s Baked Beans before I baked these.  I hadn’t really made enough for the amount of people I needed to feed.  It worked out just fine.

Soak the bean overnight in cold water.  Then simmer the beans in that same water for 1 - 2 hours until tender.  Fry up the bacon and chop in pieces.  Heat together the ‘sauce’ ingredients and then pour over the beans in your baking pan.  (the original recipe says to layer the ingredients)  Add water as needed then cover and bake at 325 degrees for 2 - 4 hours.  (check beans periodically and add more water if need be.)

Quick and Creamy Mac 'n Cheese

From 29 Minutes to Dinner Volume 2, Pampered Chef

16 oz. uncooked medium shell pasta

1 pkg. (12 oz.) frozen butternut/winter squash, thawed

1 can (12 oz) evaporated milk

2 cups shredded six cheese Italian cheese blend

1/8 tsp ground nutmeg

1/2 tsp salt

Cook pasta according to package directions.  Remove 1/4 cup of the cooking water for later use.  Drain pasta and set aside.

For sauce, place squash into saucepan, gradually add milk, whisking constantly.  Cook over medium high heat 3 - 4 minutes or until mixture begins to simmer.  Reduce heat to medium.  Add cheese and cook for 3 - 4 minutes or until cheese is melted and mixture returns to a simmer, whisking constantly.  Add nutmeg, salt and reserved cooking water; stir until smooth.  Add sauce to pasta; mix to coat.

Hoppin' John

This is SO good!  Not only is it a New Year’s tradition but it is yummy and good for you.  

2 cans of black eyed peas drained and rinsed (or 1/2 bag of dried black eyed peas cooked up)

1 cup of brown rice, cooked

Kale or collards, trimmed and cut (we used Kale in the photo above) about 2 bunches

onion

sage, nutmeg, vinegar, red pepper flakes

In a big skillet drizzle oil on bottom of pan and get it hot.  Add in 1 diced onion - cook onion until translucent.  At that time, stir in 1 teaspoon of sage and 1 teaspoon of nutmeg.  Then add the greens and stir them while cooking so they cook down and get coated in oil/seasoning.  Add a few tablespoons of water if you need - but not more than that.  Color of greens will brighten and they will start to wilt a bit.  Then turn off heat.  Let pan sit, covered, with heat off for about 20 minutes.  Then add in rice and beans and stir all together until well distributed.   Finally, stir in about 1 tablespoon vinegar.  You may also add a toss of red pepper flakes, salt and pepper if you like.  

The key is to not overcook the greens or they will get stringy and bitter.  And don’t boil them... don’t add too much liquid (no more than a couple tablespoons).  

Asian Noodles

This is a quick and easy snack that Jonathan just loves.  Sort of a homemade version of ramen noodles.... but heartier.  

Boil the amount of spaghetti noodles you want to use.  I will usually throw a couple bouillon cubes in the water to boil the spaghetti.  After noodles are cooked you can decide if you want to drain off any of the water.  Then add onion flakes, garlic powder, garlic salt, ginger, sesame oil and soy sauce.  You might want to add another bouillon cube or two.  (I typically use chicken flavor).  As for amounts on all of these ingredients.... until it smells/tastes/looks right.  :)

Creamed Cabbage

Yum!!  This is one of my favorite dishes EVER!  Seriously, it is.  :)

Cut up a head of cabbage and put in microwave safe bowl.  Sprinkle cabbage with salt and pepper as desired.  Heat in microwave until crisp tender.  (I cover the bowl with a tupperware cover and I don’t add water.)

Make your cream sauce...... melt butter and add flour to make a roux.  Add in salt, pepper and a little garlic.  Then add your milk and whisk until thickened and smooth.  Add in a bit of cheese of your choice.  I typically use a little shredded Colby Jack and Parmesan.  You don’t want to add a lot of cheese, just a bit.

Place crisp tender cabbage in baking pan and cover with sauce.  Cover pan with foil and heat in oven at 350 degrees for about 25 minutes, then remove foil and let brown for about 5 to 10 minutes more.

Garlic Butter Green Beans

I had to make these with store bought “fresh” green beans.  (it is March in MO after all....)  I can see this being a much better recipe with homegrown green beans.  I look forward to trying it again in the summer. 

Garlic Butter Green Beans

Ingredients:

1 pound fresh green beans

1 garlic clove, minced

1 tablespoon butter

2 teaspoons lemon juice

1/2 teaspoon sugar

1/8 teaspoon pepper

Directions:

Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Meanwhile, in a small nonstick saucepan, cook garlic in butter until tender. Remove from the heat; stir in the lemon juice, sugar and pepper. 

    Transfer the beans to a serving bowl; add garlic butter and stir to coat. Yield: 4 servings. 

Thanksgiving Dressing

Are you a stuffing or a dressing person?  Around  here, we are all dressing folks!  Thanksgiving dressing is one of my all time favorite dishes!!!!  I especially like it to be cooked until the top is crispy.  After Thanksgiving we even do it all again by adding leftover turkey (and sometimes a bit of rice) and calling it Turkey casserole.  Yum!  :)

This is your very basic dressing recipe.... just add the amount you like of each ingredient.  We never buy the cubed bread from the store, we use leftover bits and pieces of bread that were tossed in the freezer.  :)

THANKSGIVING DRESSING

cubed up bread

1/4 teas. sage

1 - 2 cups chicken bouillon (broth)

celery

onion

cream of mushroom soup

Combine ingredients and pour in 9 x 13 pan.  Cook at 350 degrees until done.

Renee's Candied Kielbasa and Crockpot Mac 'n Cheese

Online friend, Renee, responded to my plea for help with my Recipe Rut by sending me several yummy looking recipes.  She was so gracious to allow me to share them with you, as well.  Here are the first two - we made them today and they were terrific!

Crockpot Mac ‘n Cheese

2 eggs

12 oz can evaporated milk

2 cups milk

1 lb elbow macaroni

1 lb cheddar cheese (shredded)

salt, pepper, garlic and onion powder to taste

1/3 cup butter

Spray crockpot with nonstick cooking spray. In a large bowl, beat eggs with both milks.

Place UNcooked elbows and cheese into crockpot. Pour egg/milk mixture over and mix well. Cover and cook on LOW for 3 hours (this is one that can't cook all day).

Candied Kielbasa

1 cup brown sugar

1/2 cup ketchup

1/4 cup prepared horseradish

2 lbs kielbasa, sliced

In crockpot, combine sugar, ketchup and horseradish. Add sausage and mix well. Cook on LOW for 1 - 2 hours

Serve with white rice or mashed potatoes.

Broccoli Rice Casserole

Believe it or not, this is the very first time that I have made this side dish.  I have always liked to eat this - looking for it at potlucks - but until tonight had not made my own version.  I had some left over rice (and we ALWAYS have broccoli) so I put this together earlier in the day.  

1 cup celery (I used less than that)

1/2 stick margarine or butter

1 cup onion (I used less than that)

8 oz. shredded cheddar cheese (I used about 6oz. of  cheddar jack)

2 cups cooked rice

1 can cream of mushroom soup

1/2 can of evaporated milk (I may have used a bit more than 1/2 can - I just poured until it looked right)

12 oz. frozen broccoli 

Saute onion and celery in butter.  Thaw broccoli in microwave.  Combine all with remaining ingredients.  Bake in a 2 quart casserole at 350 degrees for about 45 minutes.

Prairie Schooner Baked Beans

Lovely photo with the spoon right smack in the middle, huh?  Well, at least it takes the focus off of the WELL seasoned Pampered Chef stoneware bowl!!!  Maybe?  Hopefully?  Mom is so proud when I serve food in my “good dinner dishes”.  :)

This recipe is one of our “family favorites”.  We typically serve these beans with ham, cheesy potatoes and oriental coleslaw..... a FANTASTIC meal!

PRAIRIE SCHOONER BAKED BEANS

1 cup brown sugar

1/2 cup cider vinegar

1/2 teas. dry mustard

1/4 teas. garlic powder

1 pound diced bacon

2 medium onions, sliced in rings

1 (16 oz.) can lima beans, drained

1 (16 oz.) can red kidney beans, drained

1 (16 oz.) can giant butter beans, drained

2 (16 oz.) cans baked beans in molasses

Simmer brown sugar, vinegar, mustard and garlic powder in saucepan over low heat for 20 minutes.  Fry bacon till crisp; remove from pan.  Saute onions in bacon grease until soft, but not browned.  Remove from pan.  Combine all beans, onions, bacon and sauce in a 3 quart casserole dish.  Cover and bake at 350 degrees for a minimum of 1 hour.

Cheesy Potatoes

This is one of those recipes that I don’t have a recipe for.... I just do it.  I am sure most cheesy potato recipes are the same.  :)  However, Jennifer likes to know “what I do” so I will try to put it down here.  

I did overcook these this time - as the photo shows.  Usually I cook them in the Pampered Chef stoneware lid and bowl - covered - and they cook up nice and moist, but gently golden.  Oh well.

Slice up however many potatoes you need.  Peel them if you are so inclined.  :)

How to make the sauce to pour over the potatoes....          First, brown some butter in the pan, then cut up onions and saute in the butter until golden.  Add salt, pepper, and any other seasoning you might like.... (I sometimes add some garlic or seasoned salt... sometimes I don’t.)  Then add flour and make a “roux” - slightly golden.  Pour in milk, about a cup at a time, mixing very well to keep it all smooth.  (I usually make such a huge batch of these that my proportions will be out of whack for most folks.)  Either cut up Velveeta into cubes or use shredded cheese of your choice - put in pot, stirring until melted through.  :)  Precise, huh?

Then pour the whole mess of sauce over all the sliced up potatoes. Cover and bake..... you can bake them at 300 degrees for a longer period of time or at 375 for a shorter period of time.... or at 325 for somewhere in the middle.... get the idea?  Helpful, aren’t I?  Sorry....

De'Etta's Moosewood Refried Beans

I got this wonderful recipe from De’Etta’s blog - Choosing Joy.  You can check it out here....

We had this for dinner tonight... in tortillas with shredded cheese.  They were YUMMY!  I will never buy canned refried beans again!  I have made note of the changes I made within the recipe - in italics.

De'Etta's "Moosewood" Refried beans - Crock pot version

2 C raw pinto beans   (I used 2 cups raw navy beans - it's what I had)  :)

6 C water  (I actually ended up using about 8 cups of water, but I did mine in the stoneware baker combo, not a crockpot)

1 1/2 tsp salt

1 1/2 C chopped onion

3 cloves crushed garlic

1/2 C minced green pepper (I didn't have any so left this out)

2 tsp ground cumin

1/4 tsp black pepper

1/2 C rice (used organic brown long grain rice - may also have something to do with why I needed more water)

SEASONINGS - instead of the seasonings listed above, I just used a bunch of garlic salt, Pampered Chef Southwestern Seasoning and some onion flakes.  That's it.  None of the others.  

The crock pot instructions are below.... I just put all of this in my round PC stoneware combo and put it in the oven on about 300 degrees around 10:30 am and then took it out about 4:30 pm.  I checked it periodically - added some water here and there and even added a little seasoning near the end after a taste test.  :)  It could have gone longer - would have been fine.  Might just lower the temp to 250 to go longer.  Or use the crock pot like below.

Mix all in your crock pot. Cook on high. At 5 hours it was "beans and rice", by 8 hours I only had to stir and it was mashed...with a few chunks...we like chunks. I could have put it in the blender or mixer and made it really smooth. Add oil if you like the taste of the fat. You could fry it if you'd like.

We ate some for dinner and I froze the rest. I doubled the recipe and it was great in my 7 qt pot. I added the rice because I didn't want to have to drain the liquid from the beans...worked well.