This is a favorite of Jeff's. The recipe is courtesy of his mom.
Mix all marinade ingredients together. Place in a zipper bag or tightly-covered container with pork chops, and let marinate in fridge for at least 2 hours and up to 24.
Grill or broil until done. If grilling, also grill pineapple slices and serve slices on top of chops. If broiling, place sliced pineapple on top of chops during the last few minutes of cooking.
Great with some crusty bread and a salad. I tweaked a potato soup recipe that I got off of the internet by mashing the potatoes slightly and by adding the ham and corn.
Dice potatoes and set aside. Cover with cold water if you aren't going to make the soup right away.
Melt butter in a large stock pot. Saute celery, onion and garlic over low heat until tender but not brown. Stir in flour and mix well. Add chicken broth and parsley, bring to a boil, then reduce heat to low and simmer until potatoes are tender.
Using a potato masher, gently mash some of the potatoes to make soup a bit thicker. Add ham and corn and continue to simmer until heated through. Stir in milk and again simmer until heated through. Serve with freshly ground black pepper.
Also great with some crusty bread and a salad (what soup isn't?). I got this recipe from the "Stoney Creek Recipe Collection", a church cookbook from the South Carolina Lowcountry. If you have seen Forrest Gump, you have seen the church ...it's the cute little church that Forrest goes to with Bubba's family once he moves to Louisiana. The church is actually located in McPhersonville, SC. Jeff's grandmother's friend attended that church when he was growing up and we went to its Homecoming this year.
Saute onions and celery in olive oil over low heat until tender but not brown.
Add tomatoes and simmer for about 5 minutes. Add chicken broth, water, and herbs. Bring to a boil. Reduce heat and simmer for 5 minutes, uncovered. Add beans, macaroni and pepper and return to a boil. Reduce heat, cover and simmer for about 15 minutes or until macaroni is cooked.
This is a good, quick recipe for busy nights, and Jeff even rated it an 8 on a scale of 1-10! I use salt-free tomatoes in the recipe because the undrained beans will have some salt in them already.
Heat oil in a heavy skillet or saucepan. Cook onions and garlic in oil over medium-low heat, until tender, about 3-5 minutes. Add undrained beans, ham, tomatoes, Italian seasoning, and Tabasco. Simmer uncovered for 10-15 minutes. Serve over hot cooked rice.
Serves 4.
A word of caution: don't try this with kidney beans. I did that the other night and it just isn't the same (edible, but not quite right)!This recipe seems a little complicated the first time you make it, but if you make it once, it will be easier the next time. It is very good served with shredded lettuce and some chopped, fresh tomatoes.
Cook chicken if you don't have any leftover from another recipe. The easiest way I have found to do this is to trim the fat from and wash a few boneless chicken breasts, then cut into smaller pieces and put in a pot of water on the stove. Bring to a boil, then reduce heat to low and simmer for about 10 minutes, or until chicken is cooked through (no pink!) Remove pieces to a plate and shred with a fork.
Heat oil in a heavy saucepan over medium-low heat. Add onion and garlic and cook until tender, about 3-5 minutes. Add pepper and saute about 2 minutes. Add chicken, tomato sauce and sugar and simmer for 5 minutes.
Meanwhile, heat cream and bouillon cubes in a large saucepan over medium heat, until bouillon cubes are dissolved. Dip corn tortillas in the cream mixture, one at a time, until they are softened. Place in 13x9 baking dish and fill with about 2 or 3 Tbsp. of the chicken mixture. Roll up like an enchilada and repeat with remaining tortillas until baking dish is full.
If any chicken mixture remains, spoon around the ends of the enchiladas in the baking dish. Pour the remaining cream sauce over all enchiladas, then sprinkle with the cheese. Bake at 350 degrees for about 25 minutes or until cheese is bubbly.
Serves 4-6.
I got my my inspiration for this recipe from one called "Mimmie's Bar-B-Que" in Gates, Gaits and Golden Plates, the local cookbook from Camden, South Carolina. The recipe is similar, but I added my own twist!
Ingredients:
Put the roast in your biggest crock pot, rub it with pepper, then dump in the onions and water. Cook on low for 8, 9, 10 hours...however long you will be away from the house (or however long it takes until it smells good).
Shred the meat (off the bone, if it came with one...give it to the dog), then make the sauce. Careful tasting it while it's hot, because the vinegar will take your breath away! I promise it isn't too strong when it's finished, though.
Combine all sauce ingredients in a small, heavy saucepan and bring to a boil. Let boil hard for about 4 minutes, then remove from heat and let cool. You can add the sauce to the meat and put back in the crock pot for a few minutes, or you can just mix them together in a bowl and serve. I serve this to my family all the time!
This also originated fromGates, Gaits and Golden Plates, but I lightened it up a bit.
Ingredients:
Saute celery and onion in oil or butter until tender. Mix all other ingredients except for Ritz crackers directly in a large casserole dish (9 x 13) until well-blended. Pour cracker crumbs over entire casserole. Dot with butter if desired, then bake for 45 minutes at 350.
Meatloaf has fallen out of favor in the past several years (my mom used to make it all the time), but Jeff still craves it. And we make great leftover meatloaf patty melts! Just slice the meatloaf thin, heat it until warm, then make a regular grilled cheese with a slice of meatloaf inside it. They are truly out of this world.
Ingredients:
Dump it all in a big bowl and mix it up! Transfer into a loaf pan, smooth the top (and I always grind some more pepper on top) and bake for about 1 hour and 15 minutes at 350. Cooking doesn't get any easier! Serve with ketchup, and of course, mashed potatoes.
I got this from my mother-in-law, Sandra Johnson.
Ingredients:
Brown beef in medium saucepan with garlic and onion, until beef is no longer pink. Drain and return to saucepan. Add mushrooms, tomatoes, and herbs and simmer uncovered for about 10 minutes.
Meanwhile, cook spaghetti and drain. Keep warm. In 13x9 glass baking dish, stir together cooked noodles and sauce. Mix water with cream of mushroom soup and pour over top of noodle/sauce mixture. Be sure to cover all of the noodles and sauce! Then cover with the mozarella cheese (I think I usually end up using more mozarella, but I am a cheese-freak) and sprinkle with the parmesan. Bake uncovered at 350 fir 25-30 minutes or until bubbly at the edges.
This is such a delicious variation on spaghetti that my husband likes it better than the traditional version now! Some other ingredients that you can add to it include green bell peppers, chopped, 1 tsp. of marjoram, or a sprinkle of Italian seasoning. It freezes well in a freezer bag, too.
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