Oven Fried Pork Chops

This recipe is as old as the hills. Some people will scoff at using mayonnaise, but it really helps to keep the pork moist and tender. This is also a recipe that I think you have to be willing to get a little messy in the kitchen. I've never been able to do the "wet hand, dry hand" method of breading, and believe me, when you've worked in a kitchen frying chicken by the 5 gallon bucket loads... you'll try every method available... So get in there and get your hands dirty! :-)

Served here with Greek Potatoes

and Skillet Fried Corn

6 Pork Chops


Wet Mixture:
1 cup mayonnaise
1 tsp mustard
1/2 tsp garlic powder
1/2 tsp onion powder
salt & pepper, to taste

Dry Mixture:
1 1/2 cups bread crumbs
1/2 cup Flour
1/2 tsp garlic powder
1/4 tsp onion powder
Salt & Pepper, to taste

Preheat oven to 400 degrees. Spray a baking pan or large casserole dish with oil. In a flat dish, whisk together mayo and seasonings. In a separate dish, combine bread crumbs, flour and seasonings. Coat the pork chops with the mayonnaise mixture (I actually used my fingers), and then coat with the bread crumb mixture. Place on a cookie sheet and bake pork chops for 30 minutes (or until golden brown and crispy), turning and pouring off excess oil once during cooking.

Roasted Pickled Garlic Aioli

Some of you may remember my post on Pickled Garlic. If not you can click on the link and review it. Well, I wanted to do a garlic mayo, so I decided to use my pickled garlic. What could be better?

5-6 large cloves of pickled garlic
1 teaspoon olive oil

2 egg yolks**
Kosher salt and pepper, to taste
2 teaspoons lemon juice
½ cup light olive oil

Preheat oven to 425 degrees.

Place garlic cloves in an aluminum packet. Drizzle with oil. Place in the oven and roast for 25-35 minutes until the garlic is soft. 

They look like they are burnt,

but that is where the bruises were,

and they took on a burnt color.

Once cooked, pinch cooked garlic out of each clove.

Since mine was already peeled,

I ran it through my garlic press a few times.

That caught the tougher skin and ends.

In a food processor, place roasted garlic, egg yolks, and lemon juice. Process the mixture until smooth. Very slowly, drizzle oil into the processor with the motor running. To ensure proper emulsification, pour the oil in very, very slowly. Add salt and pepper to taste. 

The Aioli may be kept 5-7 days

in the refrigerator.

** If you are not sure of your eggs, or are cautions about using raw eggs. Coddle the eggs... Coddling Eggs

Deviled Eggs

A few weeks ago, I had a request to make deviled eggs for a lady at church. She presented me with a dozen eggs. I told her, "You do know that makes 24 deviled eggs?" She said, "Yeah! What's your point???" LOL She has always said that she loves my deviled eggs! I guess so!!!

6 eggs, hard cooked and peeled

1/4 cup mayonnaise

1 teaspoon yellow mustard

1 teaspoon sweet pickle relish (optional)**

pinch of salt 

fresh ground black pepper

Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, pickle and salt and pepper. Mash and stir all ingredients together well. 

* I insert a plastic bag into a cup or plastic container...

 Seal the bag releasing all the air...

Clip a corner of the bag with scissors and squeeze to fill each egg.

 Oops! The bag split... LOL

Bunches of eggs... on a mission! 

Ready to be packed up and go to Miss Cyndi's house! :-)

*If you are doing a small batch, just spoon a little bit of the mixture into each egg white half. Sprinkle eggs with red pepper or paprika, if desired. Serve immediately or refrigerate until ready to serve.

** Tip of the day... If you have someone that doesn't like the pickle chunks, or kids that just don't like green stuff. Use pickle juice instead of the pickle relish. I do it all the time and noone ever notices! They even comment that they like mine because there isn't any pickles in it! You can do the same thing with onion!

Potato Salad

Potato Salad... or as we say in the South... Tater Salad is a must for any gathering, picnic, church social, pot luck, etc. This is also another recipe that I NEVER measure! It's always by look and taste. That being said, I try to come up with recipes for those of you that comment that you NEED a recipe. LOL

Here is what I came up with... try this recipe, and as always, taste and adjust until it's just right for you! :-)


6 potatoes, boiled, peeled and cubed
4 eggs, boiled and peeled
1 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon sweet pickle relish*
pinch of salt 
fresh ground black pepper

Cut eggs in half and remove yolks and place. Chop egg whites and place in a large bowl with the cubed potatoes. Mash yolks with fork then stir in mayonnaise, mustard, pickle and salt and pepper. Add the mayonnaise mixture to the potatoes and eggs. Stir all ingredients together well. Serve immediately or refrigerate until ready to serve.

* If you don't like the bits of pickle in the potato salad, or if you have a little one that doesn't like pickle, just add 1 tsp of sweet pickle juice from the relish jar. They will never know. I do this for my church crowd, and they always tell me that they love it! Onion is also optional. If you like the flavor, but not chunks of onion, grate the onion and add about a teaspoon to the salad.

Chicken Salad Sammies

Chicken Salad for Sandwiches

One of MY favorites to make and eat!!!

3 cups chopped cooked chicken

4 Eggs, boiled and chopped

1 Tbsp. sweet pickle relish

1/2 cup mayo (or more)

1/4 cup sour cream

1 Tbsp. lemon juice

1/2 tsp. salt

1/2 tsp basil

pepper, to taste

Mix until well blended. Store in airtight container in the frig.

For a sandwich... choose your favorite bread. Slice some tomato. Tear some lettuce leaves and assemble! Now rock out! :-)

Deviled Ham

I don't think I've ever made deviled ham before. I usually don't have enough ham leftover. This time I made 15 Bean Soup with Ham and now Deviled Ham... and I STILL have ham leftover! I have no idea how that happened! LOL

Ham, cut in chunks (about 3 to 4 cups) 

1 very small onion, quartered

3/4 cup mayonnaise 

1 tablespoon mustard 
4 or 5 drop hot sauce 
1 tablespoon Worcestershire sauce 
1/2 teaspoon dill pickle juice

In a food processor, pulse diced ham and onion until finely chopped.

In a bowl, combine ham, onion, mayonnaise  mustard, hot sauce, Worcestershire, and pickle juice. Stir until combined well. Refrigerate for about an hour for the  flavors to combine. 

Cuisinart PowerBlend Duet Blender and Food Processor (Google Affiliate Ad)

Dilly Ranch Dip for Popcorn Chicken

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed
1 tsp lemon juice
1 envelope of Hidden Valley Ranch Dip Mix
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

You can follow the recipe for Oven Fried Chicken for the popcorn chicken. You just cut some skinless/boneless chicken into small bite-size pieces. It's your call to bake or fry the chicken! :-)

Paula Deen Signature Porcelain 12-In. Chicken Fryer (Google Affiliate Ad)

Baked Tomatoes

Ever hear of the southern dish Tomato Pie? This recipe has the same basic flavors without the crust. The ingredients can be changed to your taste and can be used as an appetizer, side dish or even a main meal, when you add sausage or ground beef. You can even add rice instead of meat for a vegetarian meal.

6 medium tomatoes
Kosher Salt
1/2 cup homemade breadcrumbs
1/4 cup Parmesan Cheese
1/2 cup Mozzarella or Cheddar Cheese
1 tsp minced garlic
1/4 cup mayonnaise
Kosher Salt
Pepper
1/2 tsp Basil

Preheat oven to 400 degrees. Wash the tomatoes and trim off the tops and cut a small flat spot on the bottom so they will stand up in the pan. Hollow out each tomato using a small knife or a spoon leaving the outer shell in tact. Sprinkle the inside with Kosher salt and sit up-side down on paper towels to drain out some of the moisture. Chop up the pulp you scooped out of the tomatoes and place in a medium size bowl. Add the remaining ingredients and mix well. Stuff each tomato and top with a little extra cheese. Place in a baking dish and bake for 20-30 minutes.



Sur La Table Silpat Baking Mats, 11" x 17" (Google Affiliate Ad)

Seven Layer Pasta Salad

This salad has the taste of Mama's 7 Layer Salad topping... the part with the peas, bacon, mayo and Parmesan Cheese. It's very easy and tastes wonderful.

4 cups cooked elbow macaroni
1 can young sweet peas
1 small can yellow corn
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons bacon pieces
1/2 cup shredded Parmesan cheese
Salt, pepper and basil (to taste)

Toss ingredients together until mixed well. Cover and refrigerate or serve immediately.

Parmesan Crusted Chicken served with Sweet Pea and Cucumber Salad

This recipe is as old as the hills. Some people will scoff at using mayonnaise, but it really helps to keep the chicken moist and tender. This is also a recipe that I think you have to be willing to get a little messy in the kitchen. I've never been able to do the "wet hand, dry hand" method of breading chicken, and believe me, when you've worked in a kitchen frying chicken by the 5 gallon bucket loads... you'll try every method available... So get in there and get your hands dirty! :-)

Served here with Roasted Garlic Mashed Potatoes

and Sweet Pea and Cucumber Salad! (bonus recipe below)

8 chicken breasts tenders
1/2 cup mayonnaise
1 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese, shredded
1/2 tsp garlic powder
Salt & Pepper, to taste

Preheat oven to 400 degrees. Spray a baking pan or large casserole dish with oil. In a flat dish, combine bread crumbs, cheese and seasonings. Place mayo on a plate. Coat the tenders with mayonnaise (I actually used my fingers), and then roll in the bread crumb mixture. Bake tenders for 25 minutes or until no longer pink inside.

Can you tell the Hubby likes pepper??? Good Grief! LOL

Sweet Pea and Cucumber Salad

1 can small sweet peas, drained

1 cucumber, peeled, seeded and diced

1/2 mayonnaise

1/4 cup Parmesan cheese

2 tbsp bacon bits (or more for more bacon flavor)

1 tbsp red onion, diced (optional)

Mix ingredients in a medium sized bowl. Toss to combine well. Chill until ready to serve.

Bacon Parmesan Puffs

These yummy little bites are so easy to make

and only take about 10 minutes from start to finish!

1/2 cup Mayonnaise
1/2 cup Parmesan Cheese
1/4 cup Cheddar Cheese
1/4 cup Bacon Pieces
1/2 t dried Basil
4 slices Bread

Mix mayonnaise, Parmesan, cheddar, bacon and basil in a large bowl. Cut rounds out of the bread with a small cookie cutter. Toast on one side under the broiler. Remove from oven. (You can do this step ahead of time and freeze in zip loc freezer bags.) Using a small scoop (cookie size scoop) place one scoop of cheese mixture on the un-toasted side of each round. Place under the broiler for 3-4 minutes or until golden brown. Serve immediately.

Grandmama Elliott’s 1000 Island Dressing

I remember spending wonderful times with my Grandmama Elliott. I even got to spend the night from time to time. I remember one night I was startled awake by a deep voice. "Do you want me to make you some breakfast? How bout some pancakes?" It was my Grandmama talking in her sleep. She was already planning our next day in the kitchen.

 When I was little, she would allow me in the kitchen to watch her cook. She moved slowly and purposefully around the small country kitchen. She taught me how to make this dressing in a small coffee cup... just enough dressing for the two of us. 

Grandmama's Thousand Island Dressing

In a coffee cup combine about 2 Tablespoons of Mayonnaise and 1 Tablespoon of Ketchup. Mix. Add mayo or ketchup depending on color. 

Add about a 1/2 teaspoon of sweet pickle relish. Mix, cover, and refrigerate.

Chicken Bacon Ranch Casserole

I made this for the first time this week for a crowd of 160 at VBS. If you serve this to a bunch of kids, and they like it... it must be good. When a teenager asks for the recipe... GOLD!!!

4 Chicken Breasts, cooked and shredded
1 can Cream of Mushroom (or Chicken) Soup
1 cup sour cream
1/4 cup mayonnaise
1/4 cup ranch dressing
1 sm pkg real bacon bits
1/2 t salt (to taste)
1/4 t pepper (to taste)
1/4 t garlic powder (to taste)
1/4 t basil (optional)
2 cup cheddar cheese, shredded

Mix all ingredients except the cheese. Spray a casserole dish with oil and pour chicken mixture in the dish. Bake at 350 degrees until warmed through. Top with cheese and bake for 20 minutes or until the cheese melts and begins to turn brown.

Optional biscuit topping...
Mix ALL the ingredients together and warm. Top with biscuit dough and cook until golden brown.

Optional Cracker Topping...
Fix as directed above, until cheese is melted. Combine 1 sleeve of crushed Ritz crackers and 1 stick of melted butter. Toss, then sprinkle cracker mixture on top of the casserole. Bake for an additional 5-8 minutes... watch so the crackers don't burn.

Celebrating Birthdays!

My beautiful Mama would have been 68 years old today!!! We always kind of combined Mother's Day and her birthday and had one long celebration. She finally bought a time share at the beach for her birthday. During the week of her birthday, she spent it at the condo at the beach, or should I say ON the beach! She eventually bought a more permanent lot with a trailer on it so she could pick up and go to the beach anytime she wanted! She spent her life doing for others, and now it was time to spend a little time just for Judy! Of course, she took me with her a lot! :-) We all liked spending time at the beach, even tho it could get pretty crowded at times! Mama could make any time or place into an event to be remembered! The last time I talked to my Mama, she was getting ready for a meeting to discuss our small town festival (The Possum Trot!) and it's events... She was forever planning a party!

Mama and Daddy in the early '80s

I found a note (below) to me in Mama's recipes. Mama always had the opinion that you do what you need to do and take shortcuts when you need to, to get the job done... That doesn't mean that you tell everyone your shortcuts!

                                                        

When my Grandmama Elliott turned 80 years old, Mama hosted a surprise party for her. She had me and my cousin, DP run to town and pick up two shefflera trees for the the dinning room where she had the food set up. "Miss Ruth" came over to Mama during the party and commented on the beautiful trees. Mama looked at her and said, "Actually, I owe those beautiful trees to the hard work and care of Lynn and DP!" Miss Ruth was flabbergasted, "You're kidding!" I looked at Mama with a puzzled look I guess, because she leaned over and whispered, "Just say... I just did what I needed to do! Because that's the truth!" She backed up and smiled and winked at me before she returned to the party.

My cousin, DP (or as Mama spelled it Deepy!)

The buffet table behind DP was actually a pull out table

that seats 12 people! Neat!!!

Mama's Note to me...

Judy’s Homemade Mayonnaise 

"Duke's Mayonnaise at Piggly Wiggly!"
"Not worth the trouble to make, in my opinion."
"But if you have to try it.......this one's not bad...."
Pour 1/4 cup oil into blender. Add 1 tsp vinegar, 1 tbsp lemon juice, 1 egg, dash salt, and 1/4 tsp dry mustard. Cover and blend. While blender is running, remove cover and add another 3/4 cup oil in slow steady stream. Remove to jar and refrigerate.

Mama's table... I still have those lace table cloths

and the actual table also!

One of the trees, in the dining room, in front of the windows...

"Surprise!!!"

From left to right...

Uncle Rentz, Aunt Margaret (Grandmama's daughter)

Cousin Touton, and Cousin Mac 

My Daddy on the right (Little Billy) then Uncle Dargan (eating)

Cousins Michael and Tommy (2 out of 4 of Aunt Margaret's boys)

 Grandmama Elliott sitting in the living room beside

one of the trees that DP and I went to town to pick up!

Deviled Eggs

For supper tonight, I wanted to cook some chuck-eye steaks. I bought them because they are cheaper than Rib-eyes, but being cheaper, means that they can be tougher also! I used a recipe a long time ago that put the steaks, whole, in a casserole of some kind and baked them in the oven. They were so tender and tasty! But, I couldn't find that recipe, so I improvised.  I heated up the onions and mushrooms that I caramelized in the crock pot the other day, cooked the steaks in the oven, and made deviled eggs.

6 eggs, hard cooked and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon sweet pickle relish (optional)
pinch of salt 
fresh ground black pepper


Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, pickle and salt and pepper. Mash and stir all ingredients together well. Spoon a little bit of the mixture into each egg white half. Sprinkle eggs with red pepper or paprika, if desired. Serve immediately or refrigerate until ready to serve.

I sprinkle the steaks with salt, pepper and garlic powder.

I topped each one with 2 pats of butter. I covered them with foil,

and cooked them in the oven at 350 degrees for about 30 minutes.

I removed the foil and baked them for another 5 minutes.

The steaks cook up to the texture of a good pot roast! 

Turned out really good... juicier than the picture looks!

Dill Dressing/Sauce

This dressing is so good and so versatile! You can use it on salads, as a dip for veggies, on roasted vegetables even as a sauce on fish or seafood.

Dill Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed
1 tsp lemon juice
1/3 cup milk
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

Do you throw away the heels off your loaves of bread? Why not use them for home-made croutons? It's easy and only takes minutes!




Home-made Croutons 


Cube leftover or day old bread and arrange on a cookie sheet. Spray with olive oil or vegetable oil and sprinkle with salt, pepper, garlic powder and dried basil. Bake at 275 degrees until dried and lightly browned.