Saucy Porkchops, Sauteed Spinach and Boiled Potatoes

Under an hour meal....

Pork Loin
Onion
Flour
S&P
Chicken Broth

Fresh or Frozen Spinach
Garlic
Oil

Potatoes
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Slice pork loin into chops, dip in flour, brown in oil (I use bacon grease!) on both sides. Once the chops are browned, layer sliced onion on top and pour in can of broth. Put lid on after bringing to simmer. Allow to simmer until everything else is done. The longer, the better.

Spinach: Saute crushed garlic in olive oil. Once it's slightly browned, add a pound of sliced or chopped spinach to pan. Slowly saute over low heat, turning often, until tender.

Cut up washed potatoes and boil.

To serve, place a chop with gravy over boiled potatoes. Add spinach and a fresh salad and you're good to go! :)

Slice the pork loin into chops, slice the onion. Flour for the chops.

Flour the chops and add to hot oil in pan.

Pans all going.... Saute Garlic in pan.

Flip the chops as they brown, pepper both sides.

Add sliced onions and broth.

Cover and simmer.

Sauteed spinach. Adding salt.

Done simmering, gravy is thickening.

Serve with gravy.

City Chicken

A favorite from my childhood, and it's not chicken

Pork Loin

Flour to dip

Egg to dip

Panko Crumbs to dip

Oil for frying

Bamboo Skewers

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For my Ohio friends, you'll notice that this is not the traditional veal, pork and beef version. For those who've never heard of this dish before, it's a traditional working class meal from the Depression Era. From what I understand, pork was cheaper than chicken, especially for those who lived far from the rural areas where chicken were bred. So, they put cubes of meat on skewers to fake a chicken leg and fried them. You'll find this dish primarily in the Midwestern vicinity of Michigan, Ohio, Pennsylvania and parts of New York State.

My mother used to make City Chicken half and half, veal and pork. Mine is all pork. Feel free to adjust the recipe to your own tastes.

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Cut slices of pork loin into cubes and thread onto skewers. 6 inch skewers are most easily handled. You'll see that I used 8 inch, couldn't find 6 inch and they are too long to fit into the dish of flour, etc. Messy.

Flour, egg wash and crumb the skewers and add to pan with hot oil. Fry until browned and crispy.

Very simple; yet crisp, tender and extremely moist. The crumb coating locks in the moisture and they are always delicious.

Don't worry if you have leftovers. They are delicious cold as lunch the next day. 

I start with whole pork loin. Even with a hungry family with teenage boys, I can get three generous meals from one loin.

Cut loin slices into cubes.

Thread cubes onto skewers.Just touching, not PACKED on.

Fill the skewer.

Flour, egg wash and Panko Crumbs. Regular bread crumbs are just fine as well.

Ready to fry.

Into the hot oil they go.

I pepper them. I pepper just about everything but ice cream. :)

You have some time. Clean up as you go...

Turn them so all sides get browned.

Remove to plate with paper toweling under to catch excess oil.

To the table. Served tonight with wild rice, green beans, mandarin oranges and garlic bread. :)

Christmas Rice Pudding

A colorful rice pudding that is good for any day!

This has been such a hit at the Women's Brunch that I felt compelled to share it here. It's a barely adapted old time recipe from my original Red Plaid Better Homes & Gardens cookbook.

2 cups milk
1/2 cup raw rice
1/2 cup raisins or other dried fruit
1/4 cup butter
3 beaten eggs
2 more cups of milk
1/2 cup sugar
1 teaspoon vanilla
nutmeg to sprinkle
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What makes it Christmassy, for me, is adding dried cranberries or other festive looking fruit instead of plain old raisins. :)

In a saucepan, bring 2 cups of milk, dried fruit and rice to boil. Lower heat, cover and simmer till rice is tender, about 15 minutes.

While that is cooking, in a large bowl, mix together beaten eggs, sugar, 2 more cups of milk, vanilla and salt.

When rice is done, remove from heat, stir in butter till melted.

Gradually stir cooked rice mixture into egg mixture. Slowly adding cooked rice, because eggs will cook if you add hot stuff too fast.

When everything is stirred together, pour into 9 X 9 baking dish. Bake at 325*F for 30 minutes. Stir well. Sprinkle with nutmeg. Bake for another 15 to 20 minutes, until a knife inserted into the middle comes out clean.

I didn't have any dried cranberries this year. This is what I used. These little bags are about the size to toss into a kid's lunch. Very colorful and fruity. :) Open as many as you need to measure out the right amount.

Doesn't it look delicious? The ladies at the brunch just raved over it and all wanted the recipe. I kept trying to say how easy and simple it was. I bake it in the oven, in my crockpot liner (all ceramic), and then transport it in the crockpot. That way I can plug it in to keep it warm till everyone starts to eat.

Irish Boiled Dinner

Not just for St. Patrick's Day! 

Corned Beef Brisket
Cabbage
Carrots
Potatoes
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You can make this on the stovetop or in the crockpot. I thoroughly enjoy letting my crockpot do the work while I'm not home. So, that is my preferred method.

I like to lay the carrots on the bottom of the crock pot. They need to be submerged to cook well.

Lay your corned beef into the crockpot, on top of the carrots, pouring any juices in the bag, into the pot. Save out the spice packet. I shouldn't need to say this, but DO NOT cook the spice packet... :)

Cut up your cabbage into nice wedges. If you cook your corned beef in a large pot on the stove, you can get away with leaving the cabbage in quarters or even halves. To slide them in next to the meat in a crockpot, slice them into thinner wedges. I only used 1/2 of the head of cabbage here. Use as much as your family will eat.

If you will not be home all day, add your potatoes now. If you will be home, add the potatoes a couple hours before dinner. Just push them down into the pot so they are under water.

Pour enough water to submerge the vegetables in the bottom of the crock. Only up to about half of the meat. The food will also make more juices. We don't need a flood.

Pour the spice packet over the meat and vegetables now. Put the lid on and cook on low for 8 - 12 hours while you are out having a fun day!

Not so many ingredients.

Lay cleaned carrots in the bottom of the crockpot.

Let's get that cabbage ready.

Cut the core out. I make stabs all around the core rather than trying to cut all around in one curvy motion. That's a sure way to lose a thumb. :O

Ok, now the core lifts right out.

Slice in half. A nice long sharp knife works best. Just get it started and push down on both sides of the knife, keeping your fingers out of the way!

Now, wedge the half.

Lay cabbage in the crock.

Slide meat out of bag into crock, allowing all the juices from the bag to go into the crock.

Pull out that spice packet. Set it aside.

Pour water in to cover veggies and up about half the side of the meat. Don't cover the meat completely.

Now, sprinkle the spices over the top.

Cover and turn crockpot on LOW.

I will be home later, closer to dinner time, so I'll add the potatoes later. About an hour or so before dinner. I choose smallish potatoes and add them whole. They won't fall apart then as the get tender in the water.

All done! All done! Where are the plates? Some nice crusty French bread to go with and you are all set! Oh, don't forget the mustard! :)

Roast Beast in the crock pot

Another really simple one...

Chuck Roast

Canned French Onion Soup

Dry Onion Soup Mix

Potatoes, carrots, celery, onions, any veggies you like

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If you want to get fancy, brown your roast in a hot pan before adding it to the crock pot. I never do. Mix together the two onion soups. Pour over meat and veggies in the crock pot.

Cook on low for 8-12 hours.

Makes GREAT gravy!!! 

One can of French Onion Soup

Chuck Roast. Yes, it's frozen. I forgot to take it out last night. :)

One packet of dry onion soup.

Mix the wet and dry soups. Do not add water. 

Put veggies into the bottom of the crock, meat on top. Veggies dry out if they are above the meat.

Pour soup over the top and spread around evenly.

Ten hours later....

On the platter, ready to serve, with gravy on the side. Add a loaf of crusty French bread and you're ready to roll! :)