Recipes

I can probably live on this food alone. (well it needs cheese too - and of course coffee)

We have driven to Florida many times over the years and when we stopped for breakfast at any of the Southern states along the way, we have always been asked.. "You'all want some Grits??" Not being a thrill seeker when it comes to my food, I have always replied "No thanks". Besides, there was something peculiar about the way they asked you....Seemed like they were saying...Ha! We're going to feed this to these darned Yankee tourists!Something about it, not sure what, it just looks weird. It's mushy and does not seem to belong on a breakfast plate. Not for those of us in the Northeast who are not used to this food.

However, when I attempted the Weight Watchers Core plan I began once again to enjoy a dish called Polenta. This I've had before, and have really liked it. My favorite way to eat it is firmed up, then sliced and grilled. Topped with cheese! YUUUUUM!


THEN one day I read a post on the WW forum, by someone from the south, who claimed this was the same as grits. What?? BUT I don't eat grits!

Polenta is not mushy and it is not for breakfast! Guess what? Joke was on me. It certainly IS one and the same, and all these years I have missed out on a really good food! Like I have with Jell-o because its so jiggly. Well...still don't care for Jell-o and it's unstable shaky nature. Not unless it's completely covered with whip cream.

Anyway, here are a couple of recipes for Polenta and or Grits. (Which really is Cornmeal) Very simple, very tasty. For grits or real grits, white cornmeal is probably better and add ing butter or bacon fat will probably make it really good. This should also be thinner and eaten as a cereal.

Enjoy~

Basic Polenta stovetop:

Try to find Bob's Red Mill Cornmeal for Polenta or Grits. I like the yellow (white really does not look appetizing)

3 cups water (or chicken stock)
1 cup Cornmeal
1 tsp salt
1/4 tsp black pepper

Bring water to boil. Add Cornmeal, lower heat and simmer until liquid is absorbed. Be observant as it does bubble up and splatter!

If having some right away, pour into bowl and top with whatever you like..butter, meat, tomato sauce, eggs, CHEESE...or pour inot a 9/13 pan and let sit/refrigerate until it firms up. To reheat..Slice and wither..pan fry, grill or microwave. Top with cheese (or whatever you like..)

If you like it really firm, like I do, use 2 cups of water instead of 3.

Basic Microwave Polenta:

4 cups water (or chicken stock)
1 1/4 cups Polenta
1 tsp salt
1/4 tsp black pepper

Place above ingredients in 3 qt microwavable bowl/saucepan
microwave on high for 6 minutes
mix well
microwave additional 6 minutes

Stir and follow above directions.

Enjoy~

This is one of my family's favorite meals and is so simple to make.

4-6 pork chops (or however many you need for your meal)
1 1/2 - 2 cups of flavored bread crumbs
1 teaspoon garlic powder
3 Tablespoons Parmesan cheese
2 eggs
Oil

I use Extra Virgin Olive Oil (EVOO) because it is a much better choice of oils. However, if you are not used to frying with this type of oil, be aware that it burns quickly (It actually should be used for salads or pasta) so fry on a lower heat, when using. Also, if you don't already have a cast iron skillet do yourself a favor and buy one. It is WELL worth the small expense and it will last you forever!

OK.

Mix Bread crumbs, Parmesan and garlic powder and lay on a sheet of foil.

Beat eggs.

Wash and dry the pork chops, then salt and pepper them to your taste

Dip the Pork Chops into the egg mixture

Dredge in Bread crumb mixture

Fry till brown and juices run clear when pierced (should take about 7-10 minutes per side.

Place on paper towels and sprinkle with salt.

A great side for these is the Rice and Peas recipe.

Enjoy~

lydia

If you have a cast iron dutch oven then please use it for this recipe. It comes out MUCH better than in a regular roaster. If you don't have one, then do yourself a favor and buy one, They are not expensive and are well worth it.


4-5 lbs pork roast (does not matter which cut..butt, loin, etc.)
8-10 cloves garlic, peeled
1 small onion, thinly sliced
2 cups water
1 tablespoon Kitchen Bouquet
3 tablespoons of Emerils Essence (Or your own spices)
1 tablespoon oil or lard
2 tablespoons cornstarch
1/2 cup water

Pre-heat oven to 350 degrees.

Heat the oil or the lard in the dutch oven, or use another dutch oven with a lid.

Cover pork with spices. Or just use 1 tsp of salt and 1 tsp of pepper

When oil/lard is heated, place roast in pot and brown on all sides

Smash the garlic cloves and add them to the pot along with the onion slices

Mix about 1 to 1 1/2 cups of water with the Gravy Master and pour it into the dutch oven.

Cover tightly and place in oven.

Half way through baking, turn the meat and return in oven.

Roast for 1 to 2 hours, depending on size. (Also depends if the meat is boneless or not. Pork with bone will take a bit longer to bake.

When finished, remove meat to platter. Add about 2 Tablespoons of cornstarch to 1/2 cup of water. Mix well and whisk into the pot drippings, bring to a boil and simmer while cutting the meat.

Enjoy!

This sounds really good, but not so healthy. Great treat though, right? I have not made this as yet because we're limiting the amount of unhealthy foods we eat. But am looking forward to having some in the future.

3-5 lbs of sweet potatoes
salt and pepper
butter
miniature marshmallows

Wash, peel and dice sweet potatoes
Boil till soft
Drain and add, salt and pepper
butter
Mash the potatoes

Pour into 9x13 pan
top with full bag of miniature marshmallows

Bake for about 20 minutes - until the marshmallows are tan in color and bubbly.


Sweet Potato Casserole II

(This is really good, if you like sweet stuff.) Original recipe is here

* 4 1/2 cups cooked and mashed sweet potatoes
* 1/2 cup butter, melted
* 1/3 cup milk
* 1 cup white sugar
* 1/2 teaspoon vanilla extract
* 2 eggs, beaten
* 1 cup light brown sugar
* 1/2 cup all-purpose flour
* 1/3 cup butter
* 1 cup chopped pecans

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.

3. Bake for 25 minutes in the preheated oven until golden brown.