Stuffed Pork Chops with Rosemary-Grape Stuffing

This is another meal that my meat and potato man drools over. Seriously, if you want to use your skills in the kitchen to win a hotties heart this Valentines day, make this. Serve with a side of wild rice and roasted asparagus and you'll be sure to score some bling...or at least some serious couch cuddles. 

Stuff chops with Rosemary-Grape Stuffing 

Serves 4

2 tablespoons olive oil, divided

2 leeks, white part only, rinsed and chopped

1 cup seedless red grapes, rinsed, and halved

2 teaspoons dried oregano

1 teaspoon dried rosemary, divided

1 1/2 cups unseasoned bread cubes or day old bread

1/2 cup chicken broth

4 bone in pork chops 1-1 1/2 inch thick 

1 1/2 cups Japanese style bread crumbs (panko crumbs)

1 stick butter

Directions

Preheat oven to 375 degrees 

Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute leeks for 3 minutes, then add in grapes and saute another minute. Add in 1/2 teaspoon rosemary, oregano, and salt and pepper to taste. Stir to coat grapes/leeks mixture. Move mixture to a large bowl and add bread cubes and broth. Mix thoroughly and set aside.

Slice pocket into chops using a non serrated knife. Slicing horizontally into the side of the chop just to the bone. Season the chops with house seasoning and stuff with grape mixture, allowing to overflow. 

Heat remaining olive oil in a large skillet brown each chop on both sides and set aside. 

In a small bowl combine panko crumbs, melted butter, and remaining 1/2 teaspoon rosemary. Spread crumb mixture on top of each chop and transfer to baking dish. Finishing cooking chops for 15 minutes or until thoroughly cooked. Enjoy.

Almond Pesto Chicken

I absolutely love chicken. Its so transitional and cheap. Especially when they run sales, I tend to stock up. Easy to feed a household of 6. This dish is a wonderful stretcher, very filling and easy to toss together. 

Almond Pesto Chicken

2 cloves garlic, chopped

1/4 cup unsalted almonds

1 cup fresh basil, plus*

6 tablespoons olive oil

1/4 cup Parmesan cheese, grated

1/2 teaspoon salt

1/2 teaspoon black pepper

2 1/2 lbs chicken breast

3 Tablespoons cider vinegar

Optional add-ins: 1 large Tomato chopped, red peppers flakes, marinated olives

*1/2 cup of dried basil can be substitute but does not equal the same flavor as fresh in this dish

Slice chicken breast into stripes and slightly brown in a lightly greased skillet. Do not cook thoroughly. Set to the side.

Chop the garlic, almonds, and 1 cup basil in a food processor or blender. Fold in 1/4 cup oil, Parmesan, salt, and 1/4 tsp of pepper to the mixture. 

Spoon 1/2 of your pesto over the chicken and broil in a grease baking dish for 10 minutes. Turn chicken and top with remaining pesto and broil for another 6 minutes or until chicken is cooked thoroughly. 

Mix remaining basil, 2 tbs olive oil, remaining pepper, and cider vinegar and your optional add-ins, in a small bowl and serve over chicken and toss with your favorite pasta.

The Warm Fuzzies

They are actually calling for snow here tonight. 4-5 inches. Like I told my kids, I'll believe it when I see it, then asked them when was the last time they saw snow...of course the answer was the all annoying "ummmm". So, there was the answer. 

So okay, my inner child got the best of me and I did stick my head out the door. No snow...but goodness is it COLD...brrrr. Makes me wish I had something to give me the warm fuzzies. Nothing like wrapping in a warm robe, with thick furry socks and having something hot and steamy in your hands. Especially when the steam hits your nose and sends the heat radiating down to your toes. Mmmmm.

I like the consistency of stew, so the soups I enjoy are thick, hearty, and stick to your ribs wonderful. Here is one of our family favorites. Easy and affordable for a large family, freezes well, and also an idea on how to get rid of those leftover veggies. Here is the basic recipe. Add or remove what you like....but this has a great flavor, packed full of goodness and OH so hearty. 

**For the healthy eater try to substitute 2 cups frozen veggies per 15 oz can

Taco Soup

2 lbs lean ground meat (turkey, beef, chicken)

1 large onion, chopped

1/2 Teaspoon salt

2 can crushed tomatoes

1-15 oz can Lima beans, drained

1-15 oz can hominy, drained

1- 15 oz can Black beans, drained 

2 cups beef broth

1 cans Rotel tomatoes with green chilies

1-15 oz can pinto beans, drained

1-15 oz can corn, drained 

1 pkg dry Ranch dressing mix

1 pkg dry Taco seasoning

Brown ground meat and onion. Drain well and then turn over into large soup pot. Add all remaining ingredients. Simmer over medium-low heat for 1 hour. Serve with your favorite tortilla chips and top with sour cream, chopped green onion, and shredded Mexican cheese. 

And the plate says "MOO"

I've never been a huge meat eater. Although, I quickly had to get over that when I married my husband. Typical southern meat and potatoes man. Gradually we introduced each other to the darker side. I gave him the knowledge that Pork 'n' Beans is not considered a vegetable. He gave me the love of red meat. 

There is nothing better than a steak over an open flame. The sounds of a popping sizzle over a hot grill.  Yum...but in January? It even gets cold here in the South. Okay, maybe 30 degrees isn't that cold to some of you...but passed 50 degrees its way to cold me us to fire up the grill. So what do you do all of us cold natured meat lovers do when you crave that thick juicy ribeye? Why, you pan-broil it of course! 

Tips* Use a cast iron grill pan yields the best results, giving you the perfect "grill" marks. 

Marinade (for  4,  1-1/2 inch thick steaks)

2 Tablespoons minced garlic

2 Tablespoons Worcestershire sauce

2 Tablespoons Balsamic vinegar

1 teaspoon Dijon mustard

2 tablespoons soy sauce

1/3 cup Olive oil

1/2 teaspoon ground pepper

In a large bowl, mix all marinade ingredients. In a large (non-metal) container place steaks on a single layer, then pour over your marinade. Let sit over night in the refrigerator. 

Remove from refrigerator and let sit for 30 minutes to bring up the temperature. Season to your liking.  **I like to use Emeril steak rub or peppercorns. 

Lightly grease your skillet with either a piece of trimmed fat or vegetable oil. Place the skillet in the oven while it preheats to broil. Transfer your steak to the hot skillet and return the middle rack of your oven. Broil for 4 minutes, remove and flip over. Broil for another 4 minutes. Move steak to the top rack in your oven and broil for 3 minutes, flip steak and return for another 3 minutes. Remove from oven and let rest for 3-5 minutes. This gives a nice medium rare steak. Adjust your cooking times up or down for your desired taste. 

REAL Southern Cornbread

Of all breads, this is the most controversial. People are serious about their cornbread almost as much as they are about their BBQ. I have actually witnessed arguments over what is considered real cornbread.

The general consciences is that Northern cornbread is sweet and more cake like and Southern cornbread is dense and drier. Some add cracklings, broccoli, okra, cream corn, peppers, honey..you name it...someone has probably thrown it in a batch of cornbread. 

Now, I'm not one to argue with someone on what taste they prefer..if you like sweet cornbread..fine..you just go right ahead and eat your sweet cornbread. Me, if I want something sweet, light, and moist, I'll go eat a piece of cake.

First, REAL southern cornbread does not contain ANY sugar. Yes, you read me correctly. There is absolutely NO sweetener in REAL southern cornbread. Anyone who argues that point does not make REAL southern cornbread. Southern cornbread is just a bread that accompanies a meal. It is not a form of dessert. 

Secondly, REAL southern cornbread is always made in cast iron. ALWAYS...it can be a round skillet, wedge shaped skillet, corn stick pan, or if you're lucky like me, you have your grandmothers old cast iron muffin pan. Doesn't matter...as long as its cast iron. There is a flavor that cast iron gives that nothing else compares.

Thirdly, REAL southern cornbread has very little flour. We like the texture and taste of cornmeal. Its the point of cornbread. If your recipe calls for a 50/50 ratio of cornmeal and flour. It's not southern cornbread. 

Fourth rule to REAL southern cornbread...BACON DRIPPINGS...yes, I said it. Bacon drippings. Now don't go and shake your head and run in fear of your arteries clogging. If you want watch the fat then you shouldn't be eating cornbread to start with..go buy wheat flat bread and have an avocado roll. Besides, the taste of southern cornbread is not complete without it. 

Last but not least, even some of us southern ladies argue about. Does REAL southern cornbread contain eggs or not? Actually...not. Cornbread is meant to be dense but crumbly. Adding eggs makes it more cake like. Which if you've kept up so far, already know...should never be considered southern cornbread. 

Recipe

2 cups stone ground cornmeal

1/3 cup all purpose flour

1-1/2 tablespoons baking powder

3/4 teaspoon baking soda

1 teaspoon salt

Pinch of black pepper

2 cups buttermilk

2-1/2 tablespoons bacon drippings

First, prepare your pan. Coat the side and bottom of your skillet (muffin or corn stick pan) with the bacon drippings. Place in a preheated 350 degree oven. 

In a mixing bowl, combine all dry ingredients and mix well. Add 1-1/2 cups of buttermilk and blend well. 

Remove your hot skillet from the oven ( The drippings should be hot but not smoking) and pour the melted bacon drippings into your batter, mixing well.

Add the remaining buttermilk into your batter until its slightly thicker than pancake batter. If to thick add more buttermilk. If its to thin add more cornmeal. DO NOT ADD MORE FLOUR.

Bake for 15-20 minutes in a 375 degree oven or until the top is golden brown and tooth pick comes out clean. 

Enjoy with any meal or just a bowl of your favorite beans.

Menu Monday

This weeks menu is basically request from my family, mainly from Mr. Kendra himself. Most of the time he doesn't care since he inhales most of my dishes with a vengeance...but every now and again he turns into Mr. Ubber Foodie and makes "wish list". As long as budget allows I'm happy to comply.

• Monday-Chicken, steak & shrimp fajitas and rice
• Tuesday-Stroganoff over egg noodles & salad
• Wednesday- Grilled rib-eye steaks, broccoli, and parmesan noodles
• Thursday-C.O.R.N (clean out refrigerator night)
• Friday- Make your own pizza night with salad
• Saturday-Make your own subs with tomato and basil salad (kids pick)
• Sunday- Pot roast, with roasted mushrooms, onions, carrots, celery, paired with garlic mashed potatoes and yeast rolls

Menu Monday

This week will be a little lighter since we all are dragging from such rich fair at Thanksgiving. Plus, with planning Christmas dinner, I want to keep my time in the kitchen and budget low.

• Monday-Meatloaf, creamed potatoes and green beans
• Tuesday- Oven baked ranch chicken tenders and broccoli rice casserole
• Wednesday-Black bean and pineapple quesadillas
• Thursday-Grilled steak and Cesar salad
• Friday- Homemade pizza and left over salad
• Saturday- Take out (kids pick)
• Sunday- Salisbury steak, wild rice, peas with pearl onion, honey butter yeast rolls

Thanksgiving goodies

Thanksgiving smells are in the air. I sometimes feel the day before Turkey day is more hectic. I usually spend the day prepping and running around making pies, cranberries sauce and anything else that can help jump start my day. Being a family of 5 and the added guest makes for a large menu. Like any other family we have our standard holiday recipes. Those special recipes that send anything with a beating heart running into the kitchen with a watering mouth. Stuffed mushrooms happen to be one that my family adores. If I forget these I would find myself out in the cold. Thank gosh they are easy to produce in mass quantities and one that can be made a day ahead.

I also decided to let the kids help out this year. I pretty much gave them free range in the kitchen to make their favorite pies. I decided to keep the desserts simple this year. Two pumpkin, two pecan, and German Chocolate cake. Ryan of course wanted to make a pumpkin and Hannah a pecan. Hannah actually did each step herself with me just calling out measurements and directions. Isn't it a beautiful first pie? Especially for a 6 year old. Ryan, did well too! I helped him more since he is still learning measurements. He did a wonderful job. He got a little fork happy with the crust but still...if it taste as well as it smells I know what I'm having tomorrow!

Menu Monday

In lou of life changes and part of that is new routines and self help rules to make my days/weeks go by smoother, I've decided to post a little something each day. My girls over at Home Ec 101 are wonderful about making and helping with weekly menus. This is something I plan to keep up with as well.

• Monday- Taco soup
• Tuesday- Rubens and home fries
• Wednesday- C.O.R.N (clean out refrig night)
• Thursday- TURKEY DAY
• Friday- Left overs
• Saturday- Take out (kids pick)
• Sunday- Breakfast night (waffles, bacon and fruit salad)

This is all if plans stay the same. My father is due back in Asheville Wednesday morning. Depending how his health, he may or may not be in surgery that afternoon. If so, Thanksgiving will be delayed until the weekend.

That Bad Bird...

There is just something uplifting in comfort foods. Every now and again, I have to break free from my "no fry" rule and just turn to the dark side. And if you're going to be bad...be very bad and just go for the gold. Yes, I know my thighs are screaming NOOOO as the Crisco pops and bubbles...but oh well...an extra lap will placate them along with the salad we will be having tomorrow.

My Recipes

Stuffed Mushrooms

Parrot Bay Coconut Shrimp

(half recipe)

Cheese Straws

Goat Cheese Beer Biscuits 

Real Southern Cornbread

Hot Cocoa

Almond Pesto Chicken

Chicken Fried Chicken with Cracked Pepper Milk Gravy

Chicken Parmesan

Country Crab Cakes

Pan Broiled Ribeye Steak

Parrot Bay Coconut Shrimp

Maui Luau Salmon with Macadamia Coconut Crust

Shrimp 'n' Grits

Stuffed Pork Chops with Rosemary Grape Stuffing

Stuffed Shells

Taco Soup

Rocotillo Pasta Salad with White Baslamic Dressing

Blackberry Cobbler

Chocolate Buttercream Frosting

Lemon Pound Cake with Lemon Icing

Oatmeal Chocolate Chip Cookies

Peanut Brittle

Rum Honey Soaked Banana Walnut Cake

Traditional Chocolate Cake

Spicy Chocolate Scuppernong Fudge

Magic Reindeer Food

Cheese Straws