Oven fried pork chops

 

 Ingredients: 2 large eggs, 1 tablespoon of water, 2teaspoons of cornstarch, 1 ¼ cup of bread crumbs, 1 teaspoon of Italian seasoning, ¾ salt, 4( 1 inch thick) pork loin chops, and ¼ cup of extra virgin oil.

Preheat the oven to 400 degrees. In a shallow dish you whisk together the eggs, water, and cornstarch until smooth. In another shallow dish, stir together bread crumbs, Italian seasoning, and salt. You first dip the pork in the egg mixture, then in the bread crumb mixture.

In a skillet heat oil over medium heat and then add the pork and cook for 4 min on each side. Then you transfer it to the oven and bake until the pork is cooked through 10 to 12 min. let stand 10 min before serving. The recipe is found in Paula Deen’s magazine Jan/Feb 2016 PG. 26.

 

Chocolate blondies

Chocolate chunk blondies

 

Ingredients: 1/2cup of butter softened, 1 cup of firmly packed brown sugar, ½ cup of granulated sugar,2 teaspoons of vanilla extract, 2 large eggs, 2 cups of flour,2 teaspoons of baking powder, ½ teaspoon of salt, 1(11.5-ounce)package of  semisweet chocolate chunks, 1 cup of chopped toasted pecans (optional).

You preheat the oven to 350 degrees and spray a 13x9 inch baking pan. You first, beat butter, sugars, and vanilla at medium speed with a mixer in a large bowl until fluffy. Second, you add the eggs one at a time, beating well after each addition.

Then in a medium bowl you whisk together flour, baking powder, and salt until combined. Then you slowly add it to the butter mixture at medium speed until well combined. Stir in chocolate chips and pecans if you want. (Hint make sure before you toast the pecans you chop them and then you can add them later before you bake if you need to.) I mixed the chocolate and the pecans together plus I forgot to chop the pecans before I toasted them. It still tasted good.  Spread the batter in the pan and bake it for 20 to 25 min or until golden brown. Enjoy! The recipe is found in Paula Deen’s Magazine December 2013 PG. 65.

Buttermilk oat bread

Buttermilk oat bread

 

Ingredients: 1 ½ cups of old fashioned oats, divided, 1 cup of boiling water, 1/4cup of warm milk (105 degrees to 110 degrees), 2 tablespoons of honey divided, 2 teaspoons of dry active yeast, 1 ½ cup buttermilk, ½ cup of olive oil, 1 tablespoon of salt, 5 cups of purpose flour, 1 tablespoon of water.

First  you mixed 1 ¼ cup of oats and a cup of boiling water in a small bowl and let stand for 10 min. Then I mixed the milk and 2 tablespoons of honey, and yeast and add the buttermilk mixture and beat on low until combined.

Then you gradually add the flour beat until well combined. Increase the speed to medium and beat for 10 min or until the dough is smooth (the dough will be sticky).  Then I sprayed a large bowl with cooking spray and place the dough in the bowl and cover with a towel for an hour in a draft free place it should double in size.

Then you spray 2 (8 inch) loaf pans.  Turn the dough onto a lightly floured surface and divided it in half. Shape it into the pans and heat the 2 teaspoons of honey with 1 teaspoon of water until warm. Brush it over the loaves and sprinkle the remaining oats and cover and let it stand for 30 min. Bake at 375 for an hour and let cool for 5 min. Enjoy. My mom made homemade chili and it went well with it. The recipe is found in Paula Deen’s Magazine Nov 2015 Pg. 42.

Chicken cheddar cheese pinwheels

Ingredients: ¼ cup of mayonnaise, ¼ cup of pickle relish, 2 TBs of sour cream, ½ tsp of salt, ¼ tsp pepper, 3 (12-inch) flour tortillas, ½ pound thinly sliced deli chicken, 1 package of cheddar cheese, and 3 large leaves of romaine lettuce.

 

In a bowl stir together mayonnaise and the next four ingredients. Spread mixture onto the whole tortilla, then chicken, lettuce and the cheese. Roll up tightly and then refrigerate overnight. The next day you can cut it up.  Enjoy!


This recipe is found in Paula Deen’s Magazine May/June 2015 page 66.

Strawberry-Pecan-Spinach Salad

 

Ingredients: ¼ cup of vinegar, 1 TBs of chopped onion, 2 teaspoon of mustard, 1 tsp of brown sugar, ½ tsp salt, ¼ tsp of ground red pepper, ½ cup of olive oil, 1 TBs of poppy seeds, 4 cup of fresh baby spinach, 2 cups of strawberries, 1 cup of toasted pecans, and ½ cup crumbled feta cheese.

In a blender combine together vinegar and the next five ingredients; process until smooth. Then add the oil slowly until combined and stir in the poppy seeds. Refrigerate if needed.

In a large bowl toss together the spinach and the remaining ingredients.

Then drizzle the with the poppy seed dressing, and enjoy!

This recipe is found in Paula Deens magazine May/June 2015 page 63.



Crunchy garlic bread

Ingredients: 1 loaves of French bread, 1 cup of butter softened, ½ cup of parmesan cheese shredded, 2 TBs of green onion, 2 TBs of dried parsley, and 1 TBs of garlic salt or garlic powder.

  

You preheat the oven to 400 degrees. Then you slice the bread into 1-inch thick slices, but do not cut all the way through. In a small bowl stir together the butter the parmesan cheese, the green onions, dried parsley, and the garlic salt or powder. Spread the garlic mixture on the bread. Bake for 10 min take out cool then enjoy. The recipe is found in Paula Deen’s magazine May/ June 2015 on page 29.

Sweet pea hummus

Ingredients: 2 cups of peas thawed, 1(16-ounce) can chick peas, rinsed and drained, ¼ cup of fresh lemon juice, ¼ cup of olive oil, ¼ cup of tahini, 2 cloves of garlic minced, 2 tablespoon chopped fresh cilantro, and  ½ tsp salt.

 In a food processor I blended a whole can of sweet peas, a whole can of chick peas, with lemon juice, olive oil, tahini, garlic, cilantro, and salt.  The recipe is found in Paula Deen’s magazine July/ August 2015 page 58.