Weekly Recipes For Your Inbox!

Powered by
Easy Automatic Newsletter Lite v2.7.2
Oct 092014

Pork Chops And Root Veggies

With a cool weekend and wanting a lazy Sunday away from the kitchen, I decided to throw some pork chops in the crock pot with some sweet taters and carrots. I really do hate to cook on Sundays and that’s when I usually turn Kenny loose in the kitchen for his tasty Western omelet and then onto the grill for dinner with as little help as possible from me (I know, me bad, but he can cook!). I can remember growing up how my mom slaved away in the kitchen to have a huge meal on Sundays and I think it was because she wanted left-overs to pack up for my dad’s lunch during the week as she also worked a full time job doing private nursing. Whatever the reason, she was a hard working lady who unfortunately did not have a husband who was handy in the kitchen but always supplied her with fresh fish and game to work her miracles! This is a no-brainer recipe and I hope you will conform it to your liking…..

Pork and gravy over biscuits! What?

Pork and gravy over biscuits! What?


Pork Chops And Root Veggies
  • 4 center cut boneless pork chops about ¾" thick
  • Flour
  • Sea salt and fresh ground pepper to taste
  • Vegetable oil for frying
  • 2 medium sweet potatoes, peeled and diced into 1" cubes
  • 3 large carrots, peeled and cut into 1" pieces
  • 1 small sweet onion, sliced
  • 2 cups chicken broth
  • 1 teas poultry seasoning
  • Flour
  • Water
  1. Season flour with salt and pepper, dredge chops.
  2. Over medium heat, fry chops on both sides until golden brown.
  3. Place veggies in crock pot in order given and top with pork chops.
  4. Mix poultry seasoning with chicken broth and pour over chops.
  5. Cook on LOW for 5 to 6 hours or until tender.
  6. Remove veggies and meat from pot.
  7. Combine 2 tbsp of flour with a little water, add to crock pot that has been turned to HIGH and cook until thickened; add a little extra flour and water if gravy is not thick enough for your taste.
  8. Serve chops and veggies topped with lotsa gravy.


This was left over pork and gravy on crescent roll cups...YUM!

This was left over pork and gravy on crescent roll cups…YUM!

Hope you enjoy and hope to be back with something you’ll enjoy with our Asiago cheese tomorrow…… Off to the kitchen!

Sep 292014

Creamy Ham And Potato Soup

I hope everyone had a nice weekend!

Even with the warm weather still here, I have had a hankering for soup, what’s wrong with this picture? I guess I’m just trying to force Mother Nature into cooling us off a little! With October only two days away and the weatherman predicting a little cool down for this weekend, I am a happy camper. Maybe we’ll even get out of Dodge this Saturday and do a little flea marketing although I don’t know why, I sure as hell don’t need any more junk or Christmas decor!

Creamy and Tasty!

Creamy and Tasty!

On with this recipe…. This really hit the spot yesterday along with watching some football on the tube. I had never really thought about adding sour cream to my soup which made it so so tasty and creamy. I basically just used flour for my potato soups but I think those days are gone. I got the idea from an older Better Homes and Garden soup and stew cookbook that graces my vast collection of books (another thing I don’t need any of!).

Pass the crackers it's soup time!!!

Pass the crackers it’s soup time!!!    Not much left over either!!

Creamy Ham And Potato Soup
  • 6 slices of bacon
  • 4 medium red potatoes, peeled and diced
  • 1 medium sweet onion, chopped
  • 4 scallions with their tops, sliced
  • 1 large carrot, sliced
  • 1 large celery stalk, sliced
  • 1-1/2 cups cooked ham cubed
  • 4 cups of milk
  • Salt and pepper to taste
  • 1 cup sour cream
  • 2 tbsp flour
  • Chives for garnish
  1. Cook bacon until crispy in a Dutch oven, drain on paper towels and set aside, reserving 3 tablespoons of the drippings.
  2. Add veggies to the drippings, stirring to coat.
  3. Cover and cook over low heat until veggies are tender, stirring occasionally.
  4. Stir in the milk and ham; season with sea salt and fresh ground pepper.
  5. Combine the flour with the sour cream, mixing well.
  6. Slowing add some of the hot milk into the sour cream and then add that mixture to the soup.
  7. Cook over low heat until soup just begins to bubble, but do not boil.
  8. Soup's on, garnish with fresh or dried chopped chives and grab some crackers!


Hope you enjoy this great soup during the cooler months of fall and winter!

Related Posts Plugin for WordPress, Blogger...