Tag Archives: Tutorial

Dijon Mustard Crusted Pork Chops | Welcome Back Blog!

2 Aug

This blog post marks my renewed promise to begin blogging again when I cook meals that are blog worthy. I forgot how much fun it is to share my laughable attempts to cook a ‘good dinner’ … and to chronicle that via photography and this here little blog of mine. Do you KNOW how many people search for Julia Child garlic mashed potatoes and end up on my blog … oh, about 10-15 a day.  That’s 10-15 people who perhaps prior to my blog had never tasted such heaven in their mouths! So… I blog. And, I hope my posts bring laughter, creativity and an urge to try something out of the box!

 

Tonight my friends, one of my favorite {and simple} recipes: Dijon Mustard Crusted Pork Chops.  Now, you can use bone-in or bone-out but my personal favorite are bone-out, thick cut pork chops. Mmm, delish.  In my house, you have to disguise pork as something wonderful and amazing or the foodie bf may turn his nose.  So, rest assured knowing that this recipe may get a pork-loather into a pork-lover {ha, isn’t that clever}

 

You will need: A box of some kind of “shake n’ bake” style crumbs for pork. The ones I used tonight were Kraft brand, ‘extra crispy.’  A jar/bottle of Dijon mustard. Which, I’ve used everything from fancy Dijon to the spicy brown stuff to grey poupon. Just use what you have handy. Although, I don’t think I’d recommend yellow mustard. That could be disastrous. And of course you need the pork chops!!!

 

Disregard the directions on the box and follow me … tempting I know … Instead of using egg to make the shake n’ bake or ‘oven fry’ stick to the chops, coat your chops in a very good helping of mustard. Make sure you get all the sides too! Slather it on good and don’t be shy.  Then, just how you would imagine, plop the chop down in the crumbs and cover it well. Once you’ve done this with all the chops, lay them on a cookie sheet that you’ve sprayed with a bit of cooking oil.

 

So, after this:

 

 

This…

 

 

And this …

 

 

You end up with ….

 

 

Bake in the oven at 425 degrees for about 20 minutes.  I’m afraid of pink pork {thanks, mom} so I cook mine longer, sometimes too long.  But, I’m sure you can judge the ‘doneness’ of your own pork.  Serve with whatever you’d like … tonight I made boiled red potatoes with salt and butter and some peas I found in the pantry because I was too lazy to shuck corn.  {Now, that’s a mental picture for those of you who know me … shucking corn!} Anyhow… here’s my finished product:

 

And, after dinner … she rested. Enjoy ya’ll!  {And welcome back to Emerging Domesticity}

Beef Stew A-La-Package {Picture Tutorial}

2 Feb

 

Ok, foodie friends… I have a question: Would you consider it cheating to use a pre-packaged seasoning packet? {for say, chili or stew} I’ve always thought of those packages as all your spices rolled up into one so you don’t have to spend $30 buying all the full size spice bottles that you may only use once in a blue moon. {mmm, blue moon. I need a beer. It’s been a long day} Anyhow… if you consider it cheating, I cheated. I however, think I’m a smart domestic maven who just saved herself a boat-load of money! {although the spice cabinet will continue to lack at this rate}

 

First of all, I don’t have a slow cooker or crock pot, so this whole “bag” idea is perfect for me! {just perfect} Wait until you see how this whole meal comes together in a bag!! It’s pretty impressive for whomever invented it!

 

Beef Stew a-la-package. Your cast of characters …

 

{Not pictured is the second package of meat I used & the flour which the package calls for}

 

My Irish ancestors are rolling in the graves … stew, from a package?!

 

This whole meal is pretty straight forward. Cut up some potatoes, celery, onion, and baby carrots. {I’m in a house with carrot-haters, so I added some peas for their liking} Season meat with salt/pepper. Mix the seasoning package with some flour and water. Throw all the ingredients in the really cool plastic bag. Pour the seasoning mix over the ingredients. Tie the bag, cut some slits, and bake for an hour and a half.

 

 

 

Are you not just utterly amazed at the coolness of this plastic bag… and the fact that it isn’t going to melt away into my potatoes? Love it. Without further delay .. I give you my From a Plastic Bag, Make your Ancestors Roll in their Grave, Save you $30 in spices, Beef Stew a-la-package!  Enjoy!!!

 

Chicken Broccoli & Rice Casserole {Picture Tutorial}

1 Feb

 

Ever wander around the grocery store just praying that dinner will jump in the cart on its own? I swear I walked up and down the aisles pushing my cart for a good thirty minutes before I came up with a dinner idea. Most people probably have an idea before they go to the store …. but I’m not most people. Clearly. So, tonight we are having Chicken and Broccoli Casserole. {the chicken just begged me to jump in the cart} I blogged about it once before: here, but never posted any pictures. Tonight, you get pictures.

 

Here’s what you need:

4 TBSPs of Butter

1/3 Cup of Flour

1 TSP of Salt

1/8 TSP of Pepper

1/8 TSP of Garlic Powder

1 Cup of Chicken Broth

1 1/2 Cup of Milk

1 Bag of Instant Rice (you know, ‘Boil a Bag’)

2 Cups of Chicken (Tonight I used fresh chicken, but you can use the frozen Tyson kind that comes in cubes too!)

1/4 Cup of Shredded Cheddar Cheese (I usually use much more cheese than is called for!)

3/4 Cup of Frozen Broccoli (I use the small florets, and also use more than is called for!)

Bread Crumbs for Topping

 

 

And, here’s what you do:

 

Preheat oven to 350 degrees and start the rice. I’m using fresh chicken tonight, so I’m starting by cutting up the chicken and cooking it with a little butter and salt/pepper.

 

 

Remove the chicken from pan. Melt butter over low heat. Combine flour, salt, pepper, and garlic powder. Slowly add to the butter until paste starts to form and gets bubbly.

 

 

Once paste is smooth and bubbly, add chicken broth and milk. Whisk constantly, over medium heat, until mixture becomes creamy and smooth. Let boil for about one minute {continue to whisk}.

 

 

Mix in remaining ingredients: chicken, cheese, rice, and broccoli.

 

 

Pour into casserole dish, and cover with thin layer of bread crumbs. Put in oven for approx 40-45 minutes, or until bread crumbs start to brown around edges. Let stand for 5-10 minutes to thicken before serving.

 

 

This dinner turned out great, and was exactly what my tummy wanted tonight! Perfect comfort food for a chilly night {and easy too!} I love making this too, because it makes great leftovers. A lot of times leftovers don’t get used in my house … but this one never fails! I hope you have time to make it and enjoy it when you do! And, as always – I’d love to hear all about it! Night Ya’ll!

 

Sweet Potato Souffle {Picture Tutorial}

11 Jan

 

I remember when I was a child, my aunt would bring sweet potato souffle to Thanksgiving dinner each year. It scared me. It was orange. And, a sweet potato. Who eats sweet potatoes? So, it never went near my plate. It wasn’t until last year at Thanksgiving {after what 20 years?} that I actually tasted the sweet potato dish. Holy dessert! I had no idea it was sweet and tasty … like cheating and eating dessert while eating dinner! Ever since, it has been a staple on my holiday menu {ok. one Thanksgiving and one Christmas} but it will be a staple from now on! I made it for my family on Sunday for our “Second Christmas Dinner” and, in the mad dash to wrap up the meal, only got a few pictures … but I think you will get the idea! So, here we go:

 

Sweet Potato Souffle {Simple, Easy, Delicious}

{Serves Approx 6}

{Adapted from: Cooks.com}

 

You will need:

Two 16 oz cans of Sweet Potatoes (I only had one large can, and it worked just fine)

1 cup brown sugar

Approx 2/3 TBSP salt

1 tsp cinnamon

2 eggs beaten

1/2 cup butter

1 pkg of small marshmallows

 

And, here’s what you do:

Preheat oven to 350 degrees. Grease casserole dish with butter. Mix all ingredients until thoroughly mixed. Place half of mixture in dish. Place a layer of marshmallows on top. Top with the other half of the mixture. Bake for 30 minutes. Top with layer of marshmallows. Cook for an additional 10 minutes, or until marshmallow topping is lightly browned. Serve.

{Top of plate} Of course, I didn’t get a picture before it left the dish.

 

This truly is an easy, delicious, classic dish. I hope you enjoy & as always, if you make it – I’d love to hear all about it! Night Ya’ll. {for real this time}

Chocolate Chip Cheese Ball {Picture Tutorial}

11 Jan

 

Sweet. Chocolate. Cheesy. Goodness.

 

I had been waiting for an opportunity to make a Chocolate Chip Cheese Ball, and visiting my family and cooking them a ‘Second Christmas Dinner’ was just the opportunity! I made it early in the afternoon, chilled it, and served it while everyone was chatting and waiting around for me to emerge from the kitchen. And, it was perfect for me to make with my new mixer! Of course, I brought my camera with me … and had it in hand for a picture tutorial. So, here we go:

 

Chocolate Chip Cheese Ball

{Help yourself appetizer type dish. Serves plenty}

 

You will need:

One 8 oz package of cream cheese

1/2 cup butter softened

1/4 tsp vanilla

2 TBSP brown sugar

3/4 cup confectioners sugar

3/4 cup {or a bit more} mini chocolate chips

Graham Cracker sticks or pieces

 

And, here’s what you do:

1. With your wonderful mixer that Santa just brought you for Christmas, mix the softened {room temperature} cream cheese with the butter and vanilla.

2. Slowly add in the brown sugar and confectioners sugar.

3. Fold in the chocolate chips.

4. Mold into a ball by rolling mixture in saran wrap … or line a bowl with saran and smush the mixture in to take form of the bowl.

5. Chill for at least an hour before serving with Graham Cracker sticks or pieces.

 

Simple. Easy. Delicious. I could easily sit down and eat this whole thing by myself. You know the food is good when you serve something to a ‘chatty’ room and you hear the hush come across the house. The sound of satisfied, full mouths! As always, I’d love to hear all about it if you make it! Enjoy!

Apple Queen Cake {Picture Tutorial}

10 Jan

 

I know I tell you all that I’m in love a lot. I really mean it this time. I’m in love with my new mixer. And, I’m in love with having a new cookbook {a collection of my grandmothers recipes} to tackle. Even though I’m visiting my family and I’m not in my own kitchen, I could not wait to jump into some baking! I flipped through the book a few times .. and decided upon the Apple Queen Cake. It called my name. And, of course, I had camera in hand the whole time. So, here we go!

 

Apple Queen Cake

{Serves Approx 8}

 

You will need:

3 TBSP Melted Butter

3/4 cup Brown Sugar

Sliced Apples {3-4 apples}

Cherries

1/4 cup Shortening

1/2 tsp vanilla

3/4 cup White Sugar

1 Egg

1 cup Milk

2 cups Flour

4 tsp Baking Powder

1/2 tsp Salt

 

And, here’s what you do:

Grease a 8×8 dish, well. {Apparently the only pans that exist in my mothers house are odd shaped 8×11 dishes, but it seemed to do the trick} You’ll make the topping first. Peel and slice the apples. Lay them in the bottom of the greased dish. Add a few cherries. Combine the melted butter and brown sugar and drop it over the apples in the pan.

To make the cake batter: Combine shortening, vanilla, white sugar, egg, milk, four, baking powder, and salt. Mix well {with your brand new mixer that Santa bought you – or any mixer will do} After mixing, pour over the apple/cherry/sugar mixture.

Bake at 350 degrees for 40-50 minutes. Let cook and FLIP! {the fun part}

I really, really, REALLY  wish that I would have had some vanilla bean ice cream to serve with this cake. My mom and I decided that we would not touch this cake until tomorrow nights family dinner …. clearly, we couldn’t wait … perhaps that means we can just bake some more goodies tomorrow! ahhhh… yumm.

Incredible. Fluffy. Moist. Apple’y. Hope you enjoy … and, as always, if you make it – I’d love to hear!

Night Ya’ll!

Pho: Beef Noodle Soup Recipe {Picture Tutorial}

7 Jan

 

It’s not getting any warmer over here. Frankly, I’m freezing. I’m a whimp when it comes to the cold. And, what more could I possibly want on such a cold night? A nice big bowl of soup! I’ve posted before about my Pho recipe, but tonight I had camera in hand and documented the whole thing for you! {so, if you don’t mind a recap} Here we go!

 

Pho: Beef Noodle Soup

{Serves approx 6 people}

 

Ingredients:

  • 6 oz packaged rice noodles or vermicelli
  • 2 tsp peanut oil
  • 4 medium green onion green and white divided and chopped
  • 1 medium jalapeño pepper, seeded and minced
  • 1 TBSP ginger root minced/grated
  • 6 oz thinly sliced beef (at least 6 oz, depending on how ‘meaty’ you want your soup) I found some beef at Publix that they call “sandwich beef” that looks like what you would want for a prime rib sandwich, and that worked well when I cut it into small pieces. You can also use fajita beef cut into small chunks too.
  • 7 cups beef broth (I use the cubes and have this ready ahead of time)
  • 2 TBSP soy sauce
  • 2 TBSP cilantro chopped
  • 1 tsp hot pepper sauce or to taste (I use Tabasco and I also add a few drops of Chili Oil – found on the ethnic aisle at the grocery store)

1. Begin by making the seven {7} cups of beef broth in a large soup pot. I use the Knorr cubes. While this is heating … cut the meat into tiny cubes, and season with salt, pepper, and garlic salt if you wish.

2. Heat oil in a fry pan. Add white part of the onion, ginger, and jalapeño and sauté for approx 1 minute.

3. Add the meat and sauté for another 3 minutes. You don’t want to cook the meat all the way, just brown it, because it will cook more once it is in the soup. By doing this, you make sure the meat will be tender.

4. Transfer these ingredients to the pot of broth and add soy sauce. Bring to a boil, then simmer for approx 10 minutes. While simmering, cut package of rice noodles in half.

5. Add rice noodles to pot and let simmer for another 3 minutes. Remove from heat. Add the cilantro, green onion, and hot pepper sauce {if you are using chili oil add that in addition to the hot pepper sauce} Serve and enjoy!

Oh.my.deliciousness

 

This really hit the spot tonight. With a kick of spice and a big bowl of warmth … this is exactly what I was looking for to warm me up! Hope you enjoy the tutorial. And, as always, if you make it – I’d love to hear all about it! Night Ya’ll!