Smothered Pork Chops

 

Smothered Pork Chops

 Ingredients:

1 cup flour

2 Tbsp onion powder

2 Tbsp garlic powder

1 tsp red pepper

1 tsp salt

1/2 tsp black pepper

4 thin pork chops

2 Tbsp bacon fat

2 Tbsp olive oil

2 cups buttermilk

Chopped fresh parsley or green onions, for garnish, optional

Directions:

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. 

Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. 

Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Moroccan Beet Salad

 

Moroccan Beet Salad

Ingredients:

5 medium-sized Beets, cooked, peeled, and diced

1/4 cup Fresh cilantro leaves, packed

1/4 cup Fresh mint leaves, packed

1 Red onion, thinly sliced

1 tbsp Orange zest

1 tsp Salt

1 tbsp Olive oil

2 tsp Cumin seeds, toasted

1/4 cup Freshly squeezed orange juice

Instructions:

Prepare the Beets:

Trim the ends of the beets and wash them thoroughly.

In a large pot, cover the beets with water and bring to a boil.

Reduce the heat to low and simmer for about 30-40 minutes, or until the beets are tender when pierced with a fork.

Remove the beets from the pot and let them cool. Once cooled, peel the beets and dice them into bite-sized pieces.

Toast Cumin Seeds:

In a small skillet over medium heat, toast the cumin seeds for a few minutes until fragrant. Be careful not to burn them. Remove from heat and set aside.

Prepare the Salad:

In a large bowl, combine the diced beets, thinly sliced red onion, chopped fresh cilantro, and chopped fresh mint leaves.

Make the Dressing:

In a small bowl, whisk together the olive oil, freshly squeezed orange juice, salt, and orange zest until well combined.

Combine and Serve:

Pour the dressing over the beet salad and toss gently to coat all the ingredients.

Sprinkle the toasted cumin seeds over the salad just before serving.

Chill (optional):

If desired, refrigerate the salad for about 30 minutes to allow the flavors to meld before serving.

Carrot Walnut Cake

 

Carrot Walnut Cake

This delightful Carrot Walnut Cake is so quick and easy to make that you’ll want to bake it every day! Bursting with flavor and texture, it’s a perfect treat for any occasion.

Ingredients:

4 large eggs

1.5 cups granulated sugar (225 g)

1 cup milk (200 ml)

1 cup vegetable oil (200 ml)

2.5 cups all-purpose flour (300 g)

2 packets baking powder (20 g)

1 packet vanilla sugar (5 g)

2 cups grated carrots

1 cup chopped walnuts (slightly less than a full cup)

1 teaspoon ground cinnamon

Directions:

Prepare the Baking Pan:

Preheat your oven to 180°C (356°F).

Grease a baking pan with 1 teaspoon of solid oil to prevent sticking.

Mix the Wet Ingredients:

In a large mixing bowl, beat the 4 eggs and 1.5 cups of granulated sugar using a mixer until the mixture turns white and foamy.

Add 1 cup of milk and 1 cup of oil to the egg mixture. Whisk again for about 10 seconds until combined.

Incorporate the Dry Ingredients:

Sift together 2.5 cups of flour, 2 packets of baking powder, and 1 packet of vanilla sugar.

Gradually add the dry ingredients to the wet mixture, beating with the mixer on the lowest speed until just combined.

Add Carrots, Walnuts, and Cinnamon:

Gently fold in 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of ground cinnamon. Mix until evenly distributed.

Bake the Cake:

Pour the batter into the prepared baking pan.

Bake in the preheated oven at 180°C (356°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Allow the cake to cool in the pan for a few minutes before removing it from the pan and transferring it to a wire rack to cool completely.

Once the cake is completely cooled, sprinkle with powdered sugar for a finishing touch.

Enjoy!

Slice and serve your delicious Carrot Walnut Cake, perfect alongside a cup of tea or coffee. This cake is not only scrumptious but also a fantastic way to enjoy the goodness of carrots and walnuts!

No-Bake Peanut Butter Cheesecake Balls Recipe

  

No-Bake Peanut Butter Cheesecake Balls 

Ingredients:

8 oz cream cheese, softened

½ cup creamy peanut butter

½ cup powdered sugar

1 tsp vanilla extract

1 cup graham cracker crumbs

½ cup mini chocolate chips (optional)

1 cup chocolate chips (for coating)

1 tbsp coconut oil (optional, for melting chocolate)

Instructions:

Prepare the Mixture:

In a large mixing bowl, combine the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract. Blend until the mixture is smooth and well integrated. Gently fold in the graham cracker crumbs until fully mixed. If desired, incorporate mini chocolate chips.

Form the Balls:

Roll the mixture into small balls, about 1 inch in diameter, using your hands. Place these balls onto a baking sheet lined with parchment paper.

Chill:

Refrigerate the peanut butter cheesecake balls for at least 30 minutes to allow them to firm up.

Coat the Balls:

In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring after each interval until smooth and fully melted. Dip each chilled cheesecake ball into the melted chocolate, ensuring a complete coating. Return the coated balls to the parchment-lined baking sheet.

Chill Again:

Place the chocolate-coated cheesecake balls back in the refrigerator for about 15-20 minutes or until the chocolate has set.

Serve:

Once the chocolate coating is firm, enjoy the No-Bake Peanut Butter Cheesecake Balls as a delightful and easy dessert!

Prep Time: 15 minutes | Total Time: 1 hour 5 minutes | Servings: 20-25 balls

Country Apple Fritter Bread

 

Country Apple Fritter Bread 

Ingredients:

2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

2 large eggs

1/2 cup unsalted butter, melted

1/2 cup milk

1 teaspoon vanilla extract

2 large apples, peeled, cored, and chopped

1/4 cup granulated sugar (for apples)

1 teaspoon ground cinnamon (for apples)

Glaze:

1 cup powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a large bowl, combine flour, granulated sugar, brown sugar, salt, baking powder, and ground cinnamon.

In another bowl, whisk together eggs, melted butter, milk, and vanilla extract. Add to the flour mixture and stir until just combined.

In a small bowl, toss the chopped apples with 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.

Pour half of the batter into the prepared loaf pan. Layer with half of the apple mixture. Pour the remaining batter over the apples and top with the remaining apple mixture. Lightly press the apples into the batter.

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes

Kcal: 320 kcal | Servings: 8 servings

The Best Salmon Patties Recipe

 

The Best Salmon Patties Recipe

Ingredients:

1 – 12 oz can pink salmon

2 whole eggs

1/4 cup chopped onions

1/4 cup chopped peppers

2 tablespoons yellow cornmeal

1/2 teaspoon salt

1/2 teaspoon garlic powder

2 tablespoons mayonnaise

1 teaspoon Worcestershire sauce

1 teaspoon Texas Pete’s hot sauce

1/2 teaspoon ground black pepper

1 slice of white bread, crumbled

1/4 cup flour, add slowly, if necessary, to adjust consistency.

Instructions:

Open the canned salmon and put it in a colander in the sink to drain.

Remove the large bones if you don’t want them. However, they are still edible.

Flake the salmon with a fork.

Place the flaked salmon in a large bowl.

Add two whole eggs.

Add chopped onions and peppers.

Add cornmeal

Add the salt

Add the garlic powder

Add the mayonnaise

Add Worcestershire sauce

Add Texas Pete’s Hot Sauce

Add ground black pepper

Crumble the slice of bread and put it in the bowl.

Gently mix the ingredients together, without overworking.

If the mixture is very wet, add flour if necessary to adjust the consistency.

Divide and form the mixture into four patties. Set aside.

Heat a skillet over medium heat and add shortening or oil for frying.

Place the patties in the pan and brown the bottom.

Gently turn the patties over and brown the other side.

When both sides are golden, remove from the pan and drain on paper towels.

Garlic Butter Baked Scallops

 

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Garlic Butter Baked Scallops 

Ingredients:

1 lb large scallops, patted dry

4 tbsp butter, melted

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup Parmesan cheese, grated

1 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper to taste

Lemon wedges (for serving)

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Garlic Butter:

In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper.

Assemble the Scallops:

Place the scallops in a single layer in a baking dish.

Pour the garlic butter mixture over the scallops, ensuring they are well-coated.

Add the Topping:

In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.

Sprinkle this mixture evenly over the scallops.

Bake:

Bake the scallops in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.

Serve:

Serve the baked scallops hot with lemon wedges on the side.