FRIED BREAKFAST CHOPS WITH GRAVY
My mother made these growing ups and I prefer them to the thicker bone-in chops. These are easy, fast, crunchy and go great with mashed potatoes, southern green beans and biscuits.
Provided by Little Mommy
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Trim strip of fat from outside edge of chops, this feeds 2-4 people, depending on how much you like meat.
- Pound chops slightly if needed.
- Preheat oil in frying pan (you don't need much since these are thin chops).
- Beat eggs in a bowl.
- Add 3/4 cup of the flour to a pie pan. Mix in salt and pepper, garlic powder, onion powder.
- Dip chops in egg, then dredge in flour.
- Fry on each side until they turn a rich brown color.
- If you'd like add additional salt and pepper while they're frying.
- Remove from pan and drain on a paper towel.
- For Gravy:.
- Remove all but 1 or 1 1/2 T. of grease from the pan (leave all the crunchy pieces too, those add great flavor).
- Add about 1/4 cup of flour and stir with whisk (add more 1 T. at a time as needed to absorb grease), keep heat on medium. Allow the flour to brown slightly (usually takes just a minute).
- Add warmed milk 1/2 cup at a time while whisking viogourously to avoid lumps. So this until proper consistency is reached.
- Add more salt, pepper a garlic powder to gravy as desired.
Nutrition Facts : Calories 833.8, Fat 38.5, SaturatedFat 14.3, Cholesterol 378.7, Sodium 266.1, Carbohydrate 55.2, Fiber 1.9, Sugar 1.1, Protein 62.1
CHEF-BOY-I-BE ILLINOIS' MOIST AND HEALTHY CORNBREAD
I love corn bread. Not the stuff out of a box, but the real thing. I went to make some last night and discovered I had no baking powder! So I looked in my Joy of Cooking for substitutions for baking powder, and the resulting corn bread was the best I've tasted. Try it, I think you'll agree!
Provided by Chef-Boy-I-Be Illin
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Sift together the corn meal, flour and sugar.
- Mix the baking soda with the yogurt sour cream and egg.
- Combine the yogurt mixture into the corn meal mixture. The batter will be thick, but don't worry.
- Pour mixture into greased (PAM) 8 inch square pan.
- Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
- NOTE: For a more savory corn bread, omit the sugar and try adding any combination of following -- crumbled bacon, shredded cheese, green chilies.
Nutrition Facts : Calories 344.8, Fat 4.3, SaturatedFat 1.6, Cholesterol 59.1, Sodium 824.9, Carbohydrate 65.6, Fiber 3.1, Sugar 17.6, Protein 11.3
CHEF-BOY-I-BE-ILLINOIS' PORK TENDERLOIN ROSA DI PARMA
Pork tenderloin stuffed with prosciutto, parmigiano reggiano, and spinach that is roasted to perfection and easy enough to prepare for a weeknight dinner for two, or elegant enough to serve to company. The preparation might look intimidating, but it's not as bad as it seems. And once prepared, it roasts in the oven for 30 minutes while you move on to make polenta and stewed apples to serve alongside this delicious dish! One tenderloin made 4 servings for the two of us, but I could see where two hungry people would eat all 4. This recipe is very easy to double as well.
Provided by Chef-Boy-I-Be Illin
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
- Preheat oven to 425°F.
- Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with wax paper and flatten to 1/4 inch thickness. You can use a meat mallet, or do as I do and save an empty wine bottle with a long neck (usually white wine) so you have a place to hold onto while whacking.
- Spread the flattened tenderloin with the spice mixture from the first step, using your palm to cover the entire surface. Then top the seasoned tenderloin with ham slices, the spinach and spread 1/2 cup Parmigiano-Reggiano over the spinach, leaving a 1-inch border. Starting with a long side, roll up tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. I personally think it's easier to use toothpicks rather than string. Lightly season outside with salt and pepper (don't overdo it because the ham and parm are salty).
- Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings (or toothpicks) and slicing into four equal servings.
Nutrition Facts : Calories 229, Fat 9.7, SaturatedFat 4.2, Cholesterol 82, Sodium 295, Carbohydrate 5.3, Fiber 3.2, Sugar 0.8, Protein 30.9
AMISH TEARS ON YOUR PILLOW PIE
This pie does not have very many ingredients in it, but it is ohhh so good. I don't know why it's called Tears on Your Pillow Pie. Funny name, but great pie.
Provided by Miss Annie
Categories Pie
Time 1h15m
Yield 1 9inch Pie
Number Of Ingredients 6
Steps:
- Preheat oven to 350º F.
- In a large bowl, beat together the butter, brown sugar, eggs, flour, and milk until well blended.
- Pour the filling into the pie shell.
- Bake for 15 minutes at 350ºF or until crust is light golden brown.
- Turn off oven and leave the pie in the oven for 45 minutes to 1 hour.
Nutrition Facts : Calories 2656.2, Fat 115.5, SaturatedFat 56.4, Cholesterol 622.1, Sodium 1379.8, Carbohydrate 387.9, Fiber 1.9, Sugar 318.5, Protein 29
CHEF-BOY-I-BE ILLINOIS' LEMON CURD TARTLETTES
Easy, delicious and elegant little dessert. My friends rave about this, but they have no idea how easy it is!!
Provided by Chef-Boy-I-Be Illin
Categories Tarts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Bake the premade crusts according to package directions.
- Put 1-2 tablespoons of lemon curd in bottom of each shell.
- Top with vanilla yogurt.
- Serve with fresh fruit on the side.
Nutrition Facts : Calories 105.7, Fat 4.8, SaturatedFat 1.1, Cholesterol 0.8, Sodium 116.8, Carbohydrate 14.4, Fiber 0.3, Sugar 9.4, Protein 1.6
CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE
Fall weather puts me in the mood for comfort food such as casseroles, but I don't want all the calories that usually come with them. So I paired cod with potatoes and used an Italian inspired tomato sauce to bring it all together. My partner and I really enjoyed this last night and I hope you will too. You can use any type fish you like, as long as it flakes easily when cooked. I think I'm going to try smoked salmon next time. For the potatoes, I like to use Yukon gold, but any low starch potato will work well.
Provided by Chef-Boy-I-Be Illin
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
- Meanwhile, slice potatoes and onion.
- Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
- Place flaked cod evenly over the top, and lightly salt and pepper.
- Pour one half of tomato sauce over this.
- Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
- Cover with foil and bake approximately 45 minutes until potatoes are tender.
- Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
- Let stand five minutes before serving.
Nutrition Facts : Calories 303.6, Fat 2.9, SaturatedFat 1.1, Cholesterol 36.1, Sodium 780.9, Carbohydrate 45, Fiber 5.3, Sugar 5.8, Protein 21.1
SCALLOP RUMAKI
Okay, they're not really rumaki, but they're good anyway. From Southern Living. Don't eat the toothpicks!
Provided by Chocolatl
Categories Pork
Time 9m
Yield 8 rumaki, 2 serving(s)
Number Of Ingredients 7
Steps:
- Microwave bacon on high for 2-2 1/2 minutes, or until partially cooked but still flexible.
- Top each scallop with some of the onion and ginger.
- Drizzle evenly with lemon juice. Wrap a bacon piece around each scallop, and secure with wooden toothpicks.
- Grill scallops on grill tray 2-3 minutes on each side, or until done.
- Or broil 3 inches from heat for 2-3 minutes on each side, or until bacon is crisp and scallops are cooked.
- Drain on paper towels.
- Garnish with chives, if desired.
Nutrition Facts : Calories 121.6, Fat 7.6, SaturatedFat 2.5, Cholesterol 25.3, Sodium 370, Carbohydrate 3.9, Fiber 0.3, Sugar 0.6, Protein 9.3
CHEF-BOY-I-BE ILLINOIS' SALAD OF GRILLED ASPARAGUS AND SPINACH
Make and share this Chef-Boy-I-Be Illinois' Salad of Grilled Asparagus and Spinach recipe from Food.com.
Provided by Chef-Boy-I-Be Illin
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss asparagus with 2 tablespoons of the olive oil and the salt and pepper.
- Over medium high heat in grill pan, grill the asparagus, turning occasionally until tender, about 8 minutes. Set aside.
- In large bowl, mash the cheese with a fork. Mix in 1 to 2 tablespoons of water and the mustard to loosen the cheese. Stir in the vinegar, then whisk in the walnut oil and remaining olive oil.
- Season the dressing with salt and pepper, then add the spinach leaves and asparagus and toss to coat. Add a handful of the toasted walnuts.
- Serve immediately.
Nutrition Facts : Calories 480.9, Fat 45.9, SaturatedFat 9.8, Cholesterol 25.7, Sodium 615, Carbohydrate 9.4, Fiber 4.5, Sugar 2.2, Protein 12.7
CHEF-BOY-I-BE ILLINOIS' DAIKON AND FENNEL SALAD
I'm trying to incorporate more fresh, raw vegetables into our diet, so while shopping a daikon radish and fennel bulb caught my eye. I thinly sliced them and prepared a simple vinaigrette. The result is a tasty, fresh salad! Enjoy!
Provided by Chef-Boy-I-Be Illin
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and trim the daikon radish.
- Trim and quarter the fennel bulb.
- Peel and trim the carrot.
- Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
- Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
- Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
- Best served slightly chilled.
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