Monday, August 3, 2020

Juicy Skillet Pork Chops

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender and flavorful pork chops with little fuss.


4 pork chops, about 1-inch thick and 6 to 7 ounces each
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 cup low-sodium chicken stock
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional


Prepare Pork Chops

While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

Make an onion-apple pan sauce: After removing the cooked pork chops from the skillet, add sliced onions, apples and a bit of fresh thyme. Cook until sweet and softened then pour in the stock, vinegar, and honey.

Pulled Pork in the Crock Pot

(1) 6-7 pound pork shoulder roast or Boston Butt from Harter House
Dry Rub
3-4 drops Liquid Smoke (optional)

My favorite Dry Rub
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper

Add all ingredients to a small bowl and stir until combined.

Rinse roast with cold water then pat dry with paper towels.  Using your hands, rub roast with Dry Rub until evenly coated.

Cover rubbed roast with plastic wrap and refrigerate overnight if possible.  It’s not a deal-breaker if you can’t but it’s SO much better if it can soak up the flavors of the rub overnight.

Remove the plastic and place the roast, fat-side down, in a large crock pot.  Cover and cook on high for 4 hours.  Do not add water.

Add Liquid Smoke to the broth that has been created from cooking the roast (not directly onto the roast).  Reduce heat to low and continue cooking for 4 more hours.

Remove broth from crock pot to use for gravy or freeze for later use.  Turn crock pot off and let roast rest, covered, for 30-45 minutes.

Remove roast from crock pot.  The meat will “pull” away easily.  Toss or serve with BBQ sauce if desired.


Grilled Ribeye Steak with Cabernet Mushrooms

This recipe for Grilled Ribeye Steak with Cabernet Mushrooms is the last of the incredible grilled steak recipes Chef Brandon Douglas taught participants at the “Sizzling Summer Steaks” event that was part of the “Made from Scratch” cooking classes in 2013 at the Winrock Institute on Petit Jean Mt.

Chef Douglas says the ribeye is his favorite steak cut because of the wonderful marbling of fat this cut features compared to leaner cuts of beef steak. He says the fat adds to the sweet, rich flavor of this recipe. He combined sliced baked sweet potato wedges when he plated the finished steak and mushroom sauce.

  • 1 cup dry cabernet sauvignon
  • 2/3 cup green onion sliced in rounds
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
  • 3 teaspoons fresh rosemary leaves, chopped; plus sprigs for garnish
  • 2 garlic cloves, crushed
  • 1 teaspoon salt
  • 1/4 cup balsamic vinegar
  • 1/2 cup demi glaze or Beef stock
  • 1/2 cup sugar
  • 1/2 teaspoon freshly ground black pepper
  • 4 Harter House Ribeye Steaks, 1-1/2 inches thick
  • your favorite mushrooms, rough chopped or whole
  • Baked Sweet Potato (Optional)
  1. Make small cuts with knife into fat around the edge of steaks. Rub with your favorite seasoned salt steak rub and pepper. Refrigerate for 30 minutes to an hour.
  2. Clean grill grate and preheat grill to high heat.
  3. Place steaks on hot grill for three minutes on each side to sear. Reduce grill temperature to low and close the lid. Continue cooking steaks an additional five to 10 minutes for medium-rare, turning halfway through. Let steaks rest for five minutes before serving.
    OPTION - cook till Medium Rare on the grill.
  4. As steaks cook, add olive oil to saute’ pan. Add mushrooms, garlic and saute’ until mushrooms become tender. Excluding green onions, add remaining ingredients and reduce until sauce forms. Adjust seasoning with salt and pepper.
  5. Pour on top of finished steak. Garnish with green onions and remaining olive oil. Serve with baked sweet potato.

Tuesday, July 28, 2020

Key Lime Cake

Regular Limes work for this
Fresh Key Lime Cake

For Cake
3/4 cup butter, softened
1 2/3 Cups granulated white sugar
3 large eggs
1 cup milk
2 teaspoons vanilla extract
1/4 cup fresh Key Lime juice or regular lime juice
2 teaspoons lime zest
2 3/4 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt

For Frosting
1/2 cup butter softened
4 oz. cream cheese
2 cups confectioners sugar
2 teaspoons lime zest plus more for garnish
4 tablespoons fresh key lime juice


Preheat oven to 350 degrees F
Spray a 9 x 13 pan with non-stick spray.
Mix together butter and sugar.  Add eggs one at a time.
Add milk, vanilla , lime juice, and lime zest to combine.
Add flour, baking powder, and salt.
Mix with electric mixer until well blended.
Pour batter into prepared pan.  Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Cool cake and frost with Fresh Lime Frosting

For Fresh Lime Frosting
In a large bowl, beat together the butter and cream cheese with an electric mixer.  Add lime juice and lime zest.  With the mixer on low speed, add the powdered sugar 1 cup at a time until smooth and creamy.
Spread on cooled cake and garnish with additional lime zest.

Recipe Notes

Cheater Note - Buy already made vanilla frosting and add the lime juice and lime zest..


Monday, July 27, 2020

Classic Chicken Fried Steak with Country Gravy

Who better than Ree Drummond to give us a classic recipe, flavorful and easy.

This is a favorite in my family, for sure.   Enjoy!


Chicken Fried Steak:   6 servings
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds Harter House Tenderized Cube Steak 
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper

  1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
  2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
  3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
  4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
  5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
  6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
  7. Serve the meat next to a big side of mashed potatoes.
    Pour gravy over the whole shebang! 

Find this recipe and a video demonstration at

Tuesday, July 21, 2020

Roasted Potatoes {with Parmesan Garlic and Herbs}


  • 2 1/2 lbs red potatoes, cut into 1-inch chunks
  • 3 Tbsp olive oil
  • 1/2 cup grated Parmesan cheese*
  • 1 Tbsp chopped fresh rosemary
  • 1/2 tsp salt and pepper, or more to taste
  • 3 cloves garlic, minced (1 Tbsp)
  • 2 Tbsp chopped fresh parsley


  1. Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
  2. In a large mixing bowl, toss potatoes with remaining olive oil. Add Parmesan, and rosemary and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
  3. Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
  4. Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin metal spatula to lift from pan and rotate).
  5. Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.

Recipe Notes

  • *I've found I don't like shredded Parmesan here because it doesn't coat as evenly. For best results, go with the powdery stuff.
  • If you don't have fresh herbs on hand, I've also made these with Italian seasoning instead, use 1 1/2 tsp (instead of rosemary and parsley).

Creamy Lemon Romano Chicken

This chicken is easily one of my new favorite ways to prepare chicken breasts! Not only is it quick and easy but it yields incredibly flavorful, crave-able chicken!

If you’d like you can also double up on the sauce if you want an abundance to serve with pasta, it’s the perfect side with this as this dish is similar to Chicken Piccata, yet upgraded with cream and cheese.

Serves 4


2 (11 - 12 oz) boneless skinless chicken breasts*
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 Tbsp olive oil
2 garlic cloves, minced (2 tsp)
1 cup + 1 Tbsp Swanson Chicken Broth, divided
1/2 tsp dried basil
2 Tbsp fresh lemon juice
2 1/2 tsp cornstarch
1/2 cup heavy cream
1/2 cup (1.5 oz) finely shredded Pecorino Romano cheese
1 1/2 Tbsp chopped fresh parsley


  1. Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
  2. Heat olive oil in a 12-inch skillet over medium-high heat.
  3. In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
  4. Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
  5. Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.
  6. Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
  7. Pour in cream then reduce to low, add Romano cheese and cook just until melted.
  8. Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

Recipe Notes

  • *4 (6 oz) chicken breasts will work too, no splitting is necessary. Just pound to an even 1/2-inch thickness.
  • If desired, boneless skinless chicken thighs can be used here as well (use smaller ones so they’ll cook through before getting too dark), if going this route skip the butterflying step and just use 6 small thighs. Be sure to trim them of excess fat before beginning and as always cook to 165 degrees in thickest portion.
  • Chicken Tenders will also work too. No halving or pounding necessary.
  • You can also use pre-cut chicken cutlets, just keep in mind they’ll likely cook faster as they are usually rather thin.