blueberry balsamic pork chops

Every once in a while, I have trouble coming up with things to put on our weekly menu.  That's when my hubby comes to the rescue.

He's Superman like that.

I told him that I couldn't figure out what to fix, and he started to get this mischievous little gleam in his eye (he gets those a lot).  He started rifling through recipe books, pulling out all the spices in the cabinet, and muttering to himself.  And then he smiled...

"I've got it!" he exclaimed.

"Well, which recipe did you pick?" I asked.

"I didn't.  I'm making up my own."

"Are you serious?"

"Yep.  We're gonna need some pork chops."

And that, ladies and gentlemen, is how this recipe came to be.

Pork Chops with Blueberry Balsamic Glaze

• 2-4 pork chops
• 2 t. oil
• 1-2 t. minced garlic
• herbs to taste (your choice)
• pepper to taste (we recommend ground red pepper)
• equal parts balsamic vinegar and blueberry-lime jam

Heat oil in a nonstick skillet.  Rub pork chops with minced garlic and then cook them in the oil.  After they are cooked, sprinkle the pork chops with herbs and pepper.  Remove to a plate.

For glaze, combine equal parts balsamic vinegar and blueberry-lime jam.  If blueberry-lime jam is unavailable, simply splash some lime juice into blueberry jam for the same effect.  Spread glaze over pork chops just before serving.

mama's potato salad

My mom always made the best potato salad.  I'm sure many of us love our mother's recipes the best, but this one is truly special.  I think it may be the pimento...or celery seed...or the added bacon.  Whatever it is, it's a keeper.  I've never tried another that topped it!

This salad is incredibly easy make, especially if you take care of some of the prep (like boiling the potatoes and eggs) in advance.  It's also a great make-ahead dish.  In fact, I prefer it made ahead...it allows the flavors time to get nice and cozy with each other.

Mama's Potato Salad

• 4 medium cooked potatoes, cooled, peeled, and diced
• salt and pepper to taste
• 1/4 cup sweet pickle relish
• 1/4 cup chopped onions
• 1/4 cup pimento, chopped
• 2 boiled eggs, chopped
• 1/2 t. celery seed
• 4 slices bacon, fried crisp and crumbled
• 1/2 cup mayonnaise (or Miracle Whip!...that's the way my mama does it)
• 1/2 T. mustard
• 1/2 T. white vinegar
• 1/2 T. sugar

Mix together until potatoes are covered and evenly coated.  Garnish with paprika.  Serves 10.

homemade taco seasoning

Store-bought taco seasonings are often more expensive than they are worth and contain ingredients that you might not always want (citric acid, high salt content, milk solids, hidden MSG, etc.).  The solution?  Make your own!

Making your own taco seasoning isn't rocket science.  There are numerous recipes floating around on the web and in cookbooks, and the end result is often very similar no matter which one you pick.

If you haven't yet tried homemade taco seasoning, I encourage you to play around with seasonings until you come up with something that suits you and your family.  In fact, feel free to use my recipe as a starting point.

Homemade Taco Seasoning

• 2 t. each chili powder and cumin
• 1/2 t. each coriander, salt, oregano, and black pepper
• dash cayenne pepper
• 1/2 cup water
• 1 T. cornstarch

Mix spices together and sprinkle over cooked ground meat.  In a separate bowl, mix together water and cornstarch.  Stir into ground meat and bring to a boil.  Cook and stir for one minute or until water has evaporated.

double chocolate cheesecake ice cream

This ice cream is the perfect example of delicious food that doesn't have to be horrible for you!  The ingredient list includes skim milk, fat free sour cream, fat free cream cheese, chocolate chips, sugar, salt, and fat free sweetened condensed milk.  (Yes, yes, you can make it with full fat ingredients, and it tastes amazing.  But don't knock the fat free variety until you've had it...it's phenomenal!)

My favorite part?  Made with full fat ingredients, it has approximately 266 calories, 13 grams of fat, and 7 grams of saturated fat.  With fat free ingredients (the way it's shown here), each serving has only 181 calories, 3 grams of fat, and 2 grams of saturated fat.  

Double Chocolate Cheesecake Ice Cream

• 1 quart milk
• 8 oz. cream cheese
• 8 oz. sour cream
• 1 1/2 cups chocolate chips
• 1 cup egg substitute
• 1 cup sugar
• 1/2 t. salt
• 14 oz. sweetened condensed milk
• broken chocolate graham crackers (optional)

Stir together milk, cream cheese, sour cream, and chocolate chips into a medium saucepan.  Heat on medium heat, stirring constantly until chocolate chips and cream cheese have melted.  Bring to a boil, then reduce heat to medium low.

In a separate bowl, combine egg substitute, sugar, and salt.  Slowly whisk into milk mixture; cook and stir for about 2 minutes or until thickened.  Mixture should be thick enough to coat a spoon.  Place pan into a bowl filled with ice; stir constantly for 5 minutes.  Slowly whisk in sweetened condensed milk.  Cover and refrigerate for 8 hours or until thoroughly chilled.

Freeze in an ice-cream freezer according to manufacturer's instructions.  Immediately after freezing, fold in graham crackers or other mix-ins.  Freeze for several hours to achieve a firm texture.  Serves 20.

"no dirty dishes" chocolate cake

This recipe is one of the best finds I've had in a long time.  I love it...love it.  Why?  Because I didn't have to do the dishes afterward!!!

I hate doing the dishes...are you with me on this?  If so, then you'll love this cake.

"No Dirty Dishes" Chocolate Cake

• 2 2/3 cup flour
• 2 1/4 cup sugar
• 1 cup unsweetened cocoa powder
• 2 t. baking soda
• 1 t. salt
• 3/4 cup oil
• 2 T. distilled white vinegar
• 1 T. vanilla extract
• 2 cups lukewarm water
• 12 oz. bag chocolate chips (milk chocolate, semi-sweet, doesn't matter!)

Preheat oven to 350 degrees.

In an ungreased baking pan, whisk together flour, sugar, cocoa powder, baking soda, and salt.  Make three wells into the flour mixture.  Pour oil into one well, vinegar into another, and vanilla into another.  Pour lukewarm water over the entire pan.  Mix well, making sure to scrape sides and bottoms.  Use a rubber spatula and then a paper towel to clean up the sides. 

Bake for 30 minutes, or until a toothpick comes out clean.  Sprinkle warm cake with chocolate chips; once they've melted, smooth them over for a frosting.  Can be stored at room temperature for up to 2 days.  Serves 16.
 

kickin' pasta sauce

We love this meal for multiple reasons.  It's fast, it's easy, it's very conducive to modifications (add your own favorite meats and veggies), and it's got a taste like no other pasta sauce we've ever had.  It's kickin'!

Kickin' Pasta Sauce

• 1 package Italian smoked sausage (or any meat of your choice), chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 t. olive oil
• 2 cans Italian style stewed tomatoes, liquid drained and reserved
• 2 jars (7 oz. each) roasted red peppers, drained
• 2 t. sugar
• 1 t. cumin
• 1/2 t. oregano
• 1/2 t. cayenne
• 1/2 t. red wine vinegar
• 1/2 t. salt

Saute meat, onion, and garlic in a little olive oil.  Put all other ingredients in blender and blend until pureed (might have to do it in batches).  Mix together and bring to a simmer.  Use reserved tomato liquid to thin out sauce to desired consistency.  Serve over pasta. Makes 12 servings (at least!).

Note:  This recipe is easy to half and freezes well. 

chicken 'n' dumplings

Chicken 'n' dumplings....these are so good, I almost feel that they don't need an introduction.  It's hard to find comfort food as good as this.

Chicken 'n' Dumplings

• 2 cups self-rising flour (or 2 cups all-purpose flour plus 3 t. baking powder and 1/2 t. salt)
• 1/2 t. salt
• 1/2 t. sugar
• 1/4 t. freshly ground black pepper
• 1/3 cup shortening
• 3/4 cup buttermilk
• 4 cups chicken stock
• 4 cups cooked chicken
• 1 cup milk

Mix together flour salt, sugar, and black pepper.  Add Smart Balance Light or shortening and cut in with a pastry blender or fork until mixture resembles coarse crumbs.  Add 3/4 cup buttermilk; stir with a fork until soft dough forms (adding more flour if necessary).  Roll onto a floured surface until 1/4 inch thick.  Cut into 1/2 inch squares with table knife.

Drop dumplings one at a time into 4 cups of boiling chicken stock, stirring constantly.  Place 4 cups of cooked chicken over the top of the dumplings.  Pour 1 cup milk over chicken.  Cover and reduce heat to medium-low; simmer for 20 minutes, or until dumplings are cooked.  Serves 10.