Smothered Pork Chops

Ingredients

• 4 center-cut pork chops, 1-inch thick
• Salt and freshly ground black pepper
• Ground cayenne pepper
• 2 tablespoons butter
• 1/4 cup all-purpose flour, spread on a plate
• 2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
• 2 yellow onions, trimmed, cut lengthwise
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 to 3 dashes Worcestershire sauce

Directions

Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.
Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.

Peaches and Cream Muffins

Ingredients

• Nonstick cooking spray
• 2 cups self-rising flour
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces

Directions

Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.
Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.

Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 pound bulk breakfast sausage, such as maple sausage
• 1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons
• 1 large red onion thinly sliced, divided
• 2 teaspoons chili powder, 2/3 palm full
• 1 teaspoon ground cumin, 1/3 palm full
• 2 teaspoons ground coriander, 2/3 palm full
• Salt and pepper
• 3 yellow vine ripe tomatoes, seeded and diced
• 1 small jalapeno pepper, seeded and chopped
• 2 to 3 tablespoons chopped fresh cilantro, a palm full
• 1 lime, juiced
• 1/2 cup chopped flat-leaf parsley, a few handfuls
• 1 cup grated manchego or extra-sharp Cheddar
• 1 tablespoon butter
• 4 large eggs

Directions

Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

Sweet Potato Home Fries

Ingredients

nocoupons

• 2 tablespoons vegetable oil
• 4 sweet potatoes, peeled and cubed
• Salt
• Sugar

Directions

Preheat oil in large cast iron skillet or deep-fryer.
Place sweet potatoes in a large saucepan and cover with cold water. Bring to a boil, reduce heat, and cook until slightly tender, about 10 minutes. Drain the sweet potatoes well in a colander.
Add sweet potatoes to skillet or deep-fryer. Cook undisturbed for 5 to 6 minutes until nice and crisp. Garnish with sugar or salt, to taste.

Crab Cakes

Ingredients

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed crackers (recommended: Ritz)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil
• Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Buttermilk Fried Chicken

 

 

Ingredients

• 1 (3 1/2 pound) chicken, cut into 8 pieces
• 2 cups buttermilk
• Salt
• Vegetable oil, for frying
• 1 cup self-rising flour
• 1/2 teaspoon sweet paprika
• Freshly ground pepper
• 1/4 teaspoon garlic powder

Directions

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.

Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

Sushi: Rice Krispies Nuggets

 

Directions

Looks like: Sushi

Make a batch of Rice Krispies Treats; shape into small oval mounds while still warm. Top with a dab of pistachio paste, then cover with whole or minced red and orange gummy candy (such as Chuckles or Sunkist Fruit Slices). Wrap with a strip of green fruit leather, if desired. To make a sushi roll, flatten a warm Rice Krispies Treat mound into a thin rectangle on a piece of fruit leather and arrange gumdrops down the center. Roll into a cylinder and slice into pieces. Serve the sushi with wasabi, ginger, and chocolate syrup as soy sauce. Cut a sour-candy belt to look like a grass garnish.

Looks like: Pickled Ginger

Soak 2 tablespoons shredded coconut in 1/2 cup water with 1 drop each of yellow and red food coloring.

Looks like: Wasabi

Pulse 2 tablespoons finely chopped pistachios, 1/4 cup cream cheese and 2 tablespoons confectioners' sugar in a food processor.