Honeyed Soy Pork Chops

 

 SO when your youngest son grows up into a fine man, and you have a special dinner for his birthday and ask him what he wants served, if he answers, "Pork chops", then go ahead and make these. They were a big hit to the pork loving people at the table. A little different than regular ole pork chops. Easy to  prepare, too.

You will brown them in the skillet, then bake in the oven, They are very juicy! People will smile.

You will need:

SAUCE:

* 1/2 cup honey                               
* 1/4 cup soy sauce                     

*1 pinch cayenne pepper                                 

*1 pinch freshly ground black pepper, or to taste 
                    

* 4 center-cut boneless pork chops - 1/2-inch thick  
* Canola oil    
* Salt and pepper to taste                                 

  Preheat oven to 400.
              
Mix honey, soy sauce, cayenne, and black pepper in a bowl.  Brush chops with oil on both sides, and sprinkle with salt and black pepper.


 Pour some sauce over and place chops in frying pan and cook on high just till nicely browned on one side. Repeat on the other side. Remove and place in a  greased baking dish. Pour sauce over top and bake for 30 minutes (test for doneness).


Enjoy~Everything in Moderation

Mary D.'s Triple-Layer Italian Cream Cake

I'm Italian. I love cream. I love cake. And I love Mary Darnell for sharing this recipe with me nearly 30  years ago.

 This lady can bake! I was in my late twenties when I first tasted her recipe and I was blown away by the taste and the beauty of this layer cake. I remember Mary telling me that she mastered this one because she felt that her meals might only be considered "Okay..." but by the time they ate her dessert they would forget about an average meal and all they would remember was the wonderful ending. Smart lady!

Obviously, if you're watching your fat and calories, you MUST practice moderation with this recipe. EAT A SMALL PIECE only! Hide the rest! Lock it up! Give it away! Actually, I only make desserts when I'm having company over (or taking it to someone) because they will also be enjoyed by others and not me alone-- that's how I practice moderation. If I'm left with a cake like this one in the house, I'm eating it for dessert first...then a late-night snack, then a cold morning breakfast, a midday snack, lunch dessert....you get the idea.

So, don't say I didn't warn you. This has cream cheese, butter, buttermilk, shortening, powdered sugar, white sugar.....I think the only "innocent" ingredients would be eggs and baking soda." Vanilla and coconut aren't so bad either. :)

To make this classic and scrumptious cake, you will need:

1 cup buttermilk
1 tsp. baking soda
1 stick butter
1/2 cup shortening
*I'm not a fan of shortening either, but there are a few old recipes I have that call for it and I still use it in those because overall, it is a small amount and I rarely eat those recipes. I'm afraid to mess with a perfect recipe.
5 eggs, separate yolks from whites
2 cups granulated sugar
2 cups sifted cake flour
1 cup coconut
1 cup chopped pecans
1 tsp. vanilla extract

Icing:
1 box powdered sugar
1 stick butter
1 (8oz.) cream cheese
1 tsp. vanilla extract

Preheat oven to 325 degrees.

Mix buttermilk and baking soda. Set aside. Cream butter and shortening; add sugar. Add egg YOLKS, one at a time, beating after each addition. Add milk and flour alternately, beating after addition until all is well blended. Beat egg white separately, then add to mixture, along with coconut, nuts, and vanilla.Bake at 325 degrees for 25-30 minutes in THREE nine-inch layer pans that have been well-greased and floured.

While baking, mix butter and cream cheese together until smooth. Add powdered sugar and vanilla. Beat till smooth.

When cakes are finished baking and have cooled completely, spread icing between each layer and then on top and down sides of cake.

Serve at room temp, but store leftovers(if any) in the refrigerator.

Find someone to share this cake with. It's perfect for Easter-- you can add some coconut with green food coloring and sprinkle around the top edge for a "spring grass" look.
The cake top trimmed in pecans around the edges is another nice touch.

Enjoy~Everything in Moderation

Southpoint's New York Style Cheesecake

There's cheesecake.  And then there's THIS cheesecake!

*My friend , Joelyn, sent these pics when she made the recipe for her Dad's birthday. She did an amazing job!

Sorry about the timing of this recipe as it may be a deal-breaker for your new year's diet resolution. So just try to un-see this photo and come back in June when you celebrate your weight loss.

If you're still with me, let me give you a little background on this recipe.

I first enjoyed it at a fellowship dinner at Southpoint Church of God. And it stood out among all the rest! And that's really saying something because all of these dear saints could COOK!

Usually, it was made by someone in the Darnell family, and it became an oft-requested, signature dessert at church socials, potlucks, get-togethers, etc.

I was in my twenties when I attended this church and was not a very good cook at all. I was also too intimidated to attempt a dessert like this. I didn't own a spring-form pan or a stand mixer. So I never made it until many years later.

 Everything these ladies would make was absolutely scrumptious and always displayed so beautifully. They taught me much of what I know about pretty food displays and decorating and planning nice dinners and large get-togethers.

This cheesecake takes a bit of prep, and a stand mixer is a must for this one. But I'm here to tell you that it is worth every ounce of labor involved!

It is rich, it is creamy, it is versatile as you can leave it plain and enjoy this deliciously smooth sour cream topping as is, or top it with strawberries,blueberries, cherries or your favorite topping flavor.

I made this recipe for a Christmas gift (topped it with strawberries), and the recipient sent me a thank- you telling me that he considered himself a "cheesecake connoisseur" and this was one of the best cheesecakes he had ever eaten! That pretty much is the same reviews this receives whenever it is served. I love when people enjoy  it as much as I do. :)

Suggestions: Make this the day before (or early morning of the same day you are serving) as it requires a lot of time to cool properly. LEAVE IN PAN till you are ready to serve!
BE SURE EGGS and CREAM CHEESE are at room temp. before you begin. This helps to avoid cracking.

Although cheesecakes are pretty sensitive and cracking often occurs, this sour cream topping as well as extra toppings of your choice would camouflage mistakes.

DON'T WAIT to make this dessert! It is AMAZING!!!
Be sure to have all cold ingredients ( butter, eggs, cream cheese and sour cream) at room temp. (This will help prevent cracking.)

To begin this recipe, you will need:

CRUST:

1 3/4 cups graham crackers crumbs
1/3 cup butter, melted
1/4 cup sugar

FILLING:

3 (8oz.) pkg. cream cheese (at room temp.)
1 1/2 cup granulated sugar
4 eggs (room temp.)
1 T. vanilla extract

TOPPING:

1 1/2 cups sour cream
1/4 cup sugar
1 tsp. vanilla extract

CRUST: Blend all together and press on bottom and up sides of a well-greased, 10" spring-form pan.

FILLING: Mix cream cheese and sugar for 3-5 minutes. Add eggs and vanilla. Beat altogether for 30 minutes, using a stand mixer . Pour into spring-form pan. Bake at 325 degrees for 60-70 minutes. Remove from oven and let cool on counter for about 20 minutes.

TOPPING: Blend sour cream with sugar and vanilla together. Pour on top of cooled cake and return to oven for 10 more minutes.

Remove from oven and cool to room temperature. LEAVE IN PAN and put in fridge AT LEAST 4 hours, but preferably overnight before trying to remove from pan to serve.

Top with your favorite topping or leave as is.

--CLICK HERE! for best tips on removing the cake from pan to avoid damaging the delicate cake.

ENJOY ~Everything in Moderation






































Crust: 1 3/4 graham crackers crumbs 1/3 c. butter, melted 1/4 c. sugar Filling: 3 (8 oz.) pkg. cream cheese, room temp. 1 1/2 c. granulated sugar 4 eggs 1 T. vanilla Topping: 1 1/2 c. sour cream 1/4 c. sugar 1 tsp. vanilla DIRECTIONS:

Crust: Blend graham cracker crumbs, sugar and butter together. Press crumbs on sides and bottom of a well-greased 10-inch spring-form pan. Filling: Mix tpgeth the cream cheese and sugar for 3-5 minutes. Add eggs and vanilla. Beat the u for 30 minutes in a stand mixer. Bake at 300 degrees- 325 degrees for 60-70 minutes. Remove from oven and cool at room temp. for 20 minutes. Topping: Blend sour cream, sugar and vanilla together. Pour on top of cooled cheesecake. Return to oven for 10 more minutes. Remove. Let set till it cools to room temperature. Place in fridge at least 4 hours, but preferably overnight while STILL IN spring pan.* For proper removal from pan, see link be

Poppy Seed Chicken Casserole

One of my favorite simple casseroles is Poppy Seed Chicken.  This is an easy weeknight or weekend recipe that is popular at potlucks, and a good one to serve when company's coming.

Its texture is both creamy and crunchy and that wonderful butter flavor is just perfect!

Give it a try.

YOU WILL NEED:


 4 boneless, skinless, chicken breast halves
1/2 cup butter, melted
1 sleeve Ritz crackers, crushed
1 tsp. poppy seeds
1 (8oz.) sour cream
1 can cream of chicken soup
2 cups shredded cheddar cheese

Boil chicken over high heat about 20 minutes.
Remove chicken and let cool, then shred. Preheat oven to 350 degrees.

Combine the butter, crackers, and poppy seeds in a bowl; set aside.

Blend sour cream and soup in a bowl. Pour half of soup mixture into a 9x9-inch baking dish. Add the shredded chicken. Then add remaining half of soup mixture on top. Sprinkle with cheddar cheese then top with the cracker mixture.

Bake at 350 degrees for 25-30 minutes , till bubbly.

Serve with/over rice or noodles with a green vegetable on the side.

Enjoy ~Everything in Moderation

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Chicken Enchiladas

My friend Tracy made this recipe at a party I attended  several years ago, and it was delicious! She was kind enough to share it with me so I could pass it along.

This is not an authentic Mexican recipe, but a delicious Tex-Mex style dish.

And isn't this baking dish gorgeous? Well, I miss it. My wonderful hubs put it on the stove (which had a hot burner going) and it cracked in two- right down the middle.  😔I miss this dish! 

Give this recipe a  try and put some smiles on some hungry faces.

YOU WILL NEED:

4 cups chicken (cooked and diced)
1 small red onion, chopped (optional)
1 cup shredded Mexican blend cheese
3/4 can enchilada sauce

Mix altogether and fill 8 lg. tortillas and roll up.

Put in a 13X9 baking dish.

Pour another 1 1/4 cup enchilada sauce over top. Sprinkle with mixture of

1/8 tsp. cayenne pepper
1/8 tsp. Cajun spices

Top with 1 cup of cheese.

Bake at 400 degrees for 15-18 min.

Serve warm with sour cream.

Enjoy~Everything in Moderation

White Texas Sheet Cake

Around here, a chocolate Texas Sheet Cake is a very popular dessert served at many get-togethers. I love them also. They are known for being very moist.

When I found a recipe for a White Texas Sheetcake on allrecipes.com I knew it would be awesome.

This recipe is so moist! So moist that the batter will look as if it's too runny to set up properly. But it's not, and it will!

It has an almond flavor, however, if you're not an almond fan, go ahead and switch it out with vanilla.

A few things I love about this recipe: NO MIXER is required! All of the cake batter is made in ONE saucepan! Even the powdered sugar in the icing is only stirred in by hand. SO clean up is a breeze!

The cake takes only 20 minutes to bake and you don't wait for the cake to cool to put the icing on-- it goes on the WARM cake! Another time saver! You can also make the cake a day ahead. Even better that second day.

The original recipe called for walnuts but I chose chopped pecans. I have also used plain Greek yogurt in place of the sour cream.

We served a traditional chocolate Texas Sheetcake along with this white version at my son's rehearsal dinner for his wedding. It was a big hit.

Give it a try!

You will need:

1 cup butter
1 cup water
2 cups AP flour
2 cups sugar
2 eggs
1/2 cup sour cream (or plain Greek yogurt)
1 tsp. almond extract (or vanilla)
1/2 tsp. salt
1 tsp. baking soda

For the icing:

1/2 cup butter
1/4 cup milk
4 1/2 cup confectioner's sugar
1/2 tsp. almond extract (or vanilla)
1 cup chopped walnuts (or pecans)

In a large saucepan, bring the butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs,sour cream, 1 tsp. extract, salt, baking soda until smooth. Pour batter into a greased 10x15x1 inch baking pan.

Bake at 375 degrees (preheated) 20-22 minutes till cake is golden brown.

While cake is cooking, prepare icing: Combine butter and milk in a saucepan; bring to a boil. Remove from heat.  Stir in confectioner's sugar and almond extract. Stir in nuts. Spread frosting over warm cake.

Let cool for 20 minutes.

Enjoy~ Everything in Moderation

Maid -Rites

Just a good ole' Maid-Rite. (AKA, Loose-meat sammich)

Simple. Tasty. Economical.

Make it.

Ingredients:

1 tsp. olive oil
1/4 yellow onion, minced
1 lb. lean ground beef
1 cup beef broth
4 T. yellow mustard
2 T. Worcestershire sauce
1/8 t. salt
1/8 t. cracked pepper

Directions:
Heat olive oil in a skillet over med. heat. Add onion and cook till tender. Add beef and begin browning it. As it browns, stir in beef broth. Add the rest of ingredients. Cook over med. hear for about 15 minutes, or until most of the liquid is gone.

Spoon onto toasted buns and serve.

This will serve 4-6. Easy recipe to double or triple.

Enjoy~ Everything in Moderation

A Healthier Chicken (or Turkey) Fettuccine Skillet( a re-post)

(Originally published in 2011)


SO you already know I don't enjoy eating "diet food"....I'm a comfort food sort of gal, and TASTE OF HOME always has recipes I enjoy.

I came across a new cookbook that caught my eye and made me take a chance...
It was a TASTE OF HOME "Comfort Food Cookbook Diet".




Whoa! Stopped me in my tracks!

I bought it and came right home and made the recipe on the cover.

I must confess, I did use FULL-FAT half and half instead of the lighter version but ONLY because it was the only version available in the store, and the weather here is snowy-freezing and I didn't want to go back out on the bad roads (okay, and I like my full-fat half and half).

Anyway, this was VERY good--and I'm sure you could make it either way for the same great results.
Give this one a try!(The book AND the recipe)

You will need:
8 oz. uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 tsp. Canola oil
1 cup sliced, fresh mushrooms
2 cups fat-free milk
1 tsp. salt-free seasoning mix (Like Mrs. Dash)
1/4 tsp. salt
2 T. Cornstarch
1/2 cup fat-free half and half
1/3 cup grated Parmesan
3 cups cubed COOKED chicken or turkey
3/4 cups shredded part-skim mozzarella

Cook noodles according to pkg. directions. Meanwhile, cover a large, oven-proof skillet with cooking spray. and saute' onion, celery and garlic in oil for 3 min. Add mushrooms; cook and stir till veggies are tender. Stir in milk, seasoning blend and salt. Bring to a boil.

Mix cornstarch and half and half until smooth; stir into skillet. Cook and stir for 2 min. (or until thick & bubbly); stir in Parmesan just till melted.
Stir in meat. Drain noodles; add to mixture. Heat through. Sprinkle with mozzarella. Broil 2-3 min.

LAZY BERRY SALAD (a re-post)

Several years ago , I was asked to prepare a couple of simple,  recipes on our local news morning show (WSILTV-3).

What a blast hanging with this morning crew who made my time there enjoyable, and made me feel at ease. I shared a recipe for my LAZY BERRY SALAD.

 I call it a LAZY salad because it's a recipe for the lazy cook or the overwhelmed cook with no time for getting a meal together but would still like a nice lunch or light dinner to serve.

Hey, it's OK to be lazy! The only work you will have to do here is drive to the supermarket. Unless you can get someone else to do that for ya.

Here's what you need:

Purchase a bag of "lazy lettuce". You know, the lettuce (all varieties) that comes pre-washed and bagged, ready to eat.  I prefer the ORGANIC ones,  because, well, I'm not a fan of eating pesticides.

Add some sliced, fresh strawberries. (Again, spring for the organic ones, if you can.)  I slice my berries with an egg slicer, because, you got it,  I'm LAZY, and, the egg slicer makes nice, uniform slices, if you're into that sort of thing.

Add a small container of Feta Cheese (about 4 oz. or more if you like feta).

Add a small bag of sliced almonds (I'm too lazy to try to slice my own! Goodness- I'm not Martha Stewart, here).

Add some pre-cooked chunks of grilled chicken (or rotisserie chicken from the supermarket that a non-lazy worker has already risen early just to prepare for the lazy people).

Serve with prepared bottled Raspberry or Strawberry vinaigrette (cuz you're too lazy to make your own ;)

Serve on a brightly colored PAPER PLATE cuz dishwashing is out of the question on a lazy day!

Enjoy your lazy day, with this lazy girl recipe. I hope I didn't tire you from causing you to read the directions.

Enjoy~Everything in Moderation

Citrus Herb Chicken with Broccoli (a re-post)

I purchased a WILLIAMS SONOMA cookbook, WEEKNIGHT FRESH AND FAST, and it is FILLED with wonderful, mouth-watering recipes.

This "winner, winner, chicken dinner" recipe was included. I traded the turkey cutlets for chicken, and used regular broccoli instead of the baby broccoli that the recipe called for.  It was wonderful!

As you can see, I served it with a side of quinoa, a healthy Organic salad, and some EZEKIEL bread and the entire meal was devoured by my bunch.

It's one of the meals that is so tasty and fresh, and you'll  leave the table feeling satisfied, but not bloated and miserable. ;)

I hope you give it a try.


1 large orange
1 to 1/4 lb. Chicken breast cutlets
1 Tbs. plus 1 tsp. minced fresh
tarragon
Coarse kosher salt and freshly ground
pepper, to taste
minced onion, to taste (about ½ cup)
3 Tbs. olive oil
All-purpose flour for dredging

3/4 lb. baby broccoli spears
1 cup low-sodium chicken broth

Finely grate the zest from the orange. Squeeze the juice from the orange and
measure 1/4 cup juice. Sprinkle the chicken on both sides with the orange zest
and the 1 Tbs. tarragon, and season with salt and pepper.
In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil.

Dredge half of the chicken in the flour and shake off any excess. Add the chicken
to the pan and sauté until cooked through and golden brown, 2 to 3 minutes per
side. Transfer the chicken to a warmed platter and cover loosely with aluminum
foil. Warm 1 Tbs. of the olive oil in the pan and repeat to dredge and cook the
remaining chicken.
In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil.
Add the shallot/onion and sauté until beginning to brown, about 1 minute. Add the baby
broccoli and broth. Cover and boil until the broccoli is just crisp-tender, about
5 minutes. Season the broccoli with salt and pepper. Using tongs, transfer the
broccoli to the platter and arrange alongside the chicken.
Add the 1/4 cup orange juice to the pan and boil, stirring frequently, until the liquid is
reduced and almost syrupy, about 3 minutes. Stir in the 1 tsp. Tarragon.

Divide the chicken and broccoli among 4 warmed plates, pour the sauce over the
and serve immediately. Serves 4.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Weldon Owen, 2011)

ENJOY!

FIRST PLACE Cappuccino Mix (a repost)

Several years ago I was asked to speak at a FIRST PLACE Victory Celebration for several ladies who had been working on becoming healthier the good old fashioned way--by eating right and exercising- and choosing to put Christ First in all they do. They celebrated their collective weight loss of over 100 lbs.!

They shared several recipes and healthy-eating tips and encouraged each other and prayed together for many weeks then celebrated with a wonderful and healthy dinner/potluck that was WONDERFUL!

Now, you all know my philosophy about diet food...I normally don't like it at all- I'm an "Everything in Moderation" girl- literally. But I must admit, their buffet that evening was delicious!

And what was I doing there speaking to women who know how to eat properly? Well, I was encouraging them to keep the faith!!!

I was given a bag full of goodies for my efforts and included in the bag was this YUMMY cappuccino mix! (Thank you, Shelley Wilburn!)

You can make it too- and although they didn't give the fat/cal. info, by the looks of the ingredients, it can't be all that bad...especially in moderation.

So- here's what you need:

1 1/2 c. powdered fat-free non-dairy creamer
1/2 c. cocoa powder
3/4 c. Splenda
2/3 c. decaffeinated instant coffee
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Combine all; mix well and store in an air-tight container. When ready to use, add 3 level Tablespoons of mix to 1 1/2 c. boiling water. Stir and enjoy!



*Makes 16 servings.

HAPPY NEW YEAR!