Bluegrass State

Recently made a quick trip to Wilmore, Kentucky for my nephew's college graduation from Asbury University. What a beautiful part of the country.

We stayed at a very unique place - Shaker Village at Pleasant Hill  - a restored 19th century Shaker community. So quiet and peaceful.

Enjoyed being with family and friends.

And, of course, we are very proud of the graduate.

Crispy Taters and Easy Chicken

When it comes to planning meals, there are some foods that always go together in this household. The meal is not complete without these combinations. For example, if Sloppy Joes are on the menu, then tater tots have to be one of the side dishes. Always has been and always will be. As it so happens, on a recent Cook's Country show, one of the featured recipes was homemade tater tots.

Oh, my! Did they look good...crispy golden brown little bundles of potato joy. I had to try that recipe. Amazing... and really not that difficult to do.

Potato Tots (adapted from Cook's Country)

2 ½ lbs potatoes, peeled and cut into small chunks

1 cup water

2 ¼ teaspoons salt

1 ½ tablespoons flour

Vegetable oil

1. In a food processor, mix water and salt together. Add potatoes and pulse 10 to 12 times. Potatoes should be coarsely ground.

2. Drain in a fine-mesh strainer. Press potatoes with a rubber spatula to remove as much water as possible.

3. Transfer to a microwave bowl and cook on high in a microwave for about 8 to 10 minutes. Stir halfway through cooking. Potatoes should be dry and sticky.

4. Stir in flour.

5. Spread potatoes out on foil until cool.

6. Spread foil in bottom of 8 X 8 pan and spread potatoes evenly in the pan. Freeze for 30 minutes.

7. Slice into small squares and fry in oil. The fried tots can be frozen and reheated.

And speaking of something easy to do, this recipe isn't kidding. This is so easy and very delicious quick way to bake some chicken. Why haven't I thought of this before?

Easy Peasy Chicken (adapted from Mommy's Kitchen)

10 to 14 chicken legs or thighs

Olive oil

Greek Seasoning or salt, pepper, and garlic powder to taste

1. On baking sheet drizzle chicken with olive oil.

2. Sprinkle with Greek seasoning or salt, pepper and garlic powder. Sprinkle an  amount that suits your taste.

3. Place in the oven at 400° and bake about an hour or until done. Turn the chicken over midway through the cooking to ensure crispiness.

Enjoy...

Prepping for St. Patrick

If you enjoy key lime pie, then you'll love this cake. And what better way to celebrate St. Patrick's Day and to encourage spring to arrive than to bake this cake - Key Lime Cake. The pretty pastel green color, the glaze, the cream cheese icing and the combination of lemon, lime and orange flavors really make this an easy and delicious cake.

Key Lime Cake (adapted from Home Cooking with Trisha Yearwood)

1 (3 oz) package lime Jello
1 1/3 cups granulated sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 eggs

Glaze:
3/4 cup key lime juice

3/4 cup confectioners' sugar

Icing:
½ cup butter, room temperature
1 (8 oz) cream cheese, room temperature

1 teaspoon vanilla
 4 cups confectioners' sugar

1. In a large mixing bowl, mix Jello, sugar, flour, salt, baking powder and baking soda. Stir to mix well.

2. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined.

3. Pour the batter evenly in greased and floured 9X13 pan and bake for 35 to 40 minutes.

4. Cool the cake in the pan for 5 minutes.

For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

You can also use three 9-inch round cake pans and make this into a layer cake.
Enjoy...

Christopher Kimball....You're My Hero!

After several years of reading food blogs, watching food TV programs and reading recipes from various sources of text, I have reached the conclusion that recipes from Christopher Kimball and the folks at America's Test Kitchen, Cook's Illustrated and Cook's Country will never disappoint. Hands down, without a doubt, they are the best. Want to know what equipment and tools you need in your kitchen....they know the answer. Want to know the best products...they know the answer. They are the BEST!

That being said, give this a try. You won't be disappointed.

Smothered Pork Chops (adapted from Cook's Country)

1 teaspoon onion powder

½ teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper

4 bone in blade cut pork chops

1 ½ tablespoon oil

1 tablespoon butter

2 onions, sliced

2 garlic cloves, minced

¾ cup beef broth

1 bay leaf

1 teaspoon cornstarch

1 tablespoon beef broth

1 teaspoon cider vinegar

1. Combine onion powder, paprika, salt pepper, cayenne pepper. Rub on both sides of chops.

2. Brown both sides of chops in oil. (The skillet needs to be oven proof.) Transfer to a platter.

3. Add butter to skillet and brown onions. Add garlic and bay leaf. Stir in broth and bring to a boil. Add chops.

4. Cover the skillet with a lid and bake in oven 1 to 1½ hours at 300°.

5. Transfer chops to a platter and discard bay leaf. Strain skillet drippings with a fine mesh strainer. Allow the drippings to settle and remove the fat.

6. Return drippings to skillet. Add corn starch to 1 tablespoon beef broth in a small bowl and slowly add to drippings. Stir in vinegar. Simmer until thicken. Return the onions and top with pork chops. Serve.

Enjoy...

Crazy Winter

The weather this winter has been strange. Rain one day, sunshine the next day. Freezing temperatures one day, 60s the next day. Blue skies one day, overcast the next day. Even this weekend we had rain, snow flurries, sunny skies, overcast skies, more flurries, even some thunder and hail - all in one day. Whew! I'm ready for spring.

While avoiding the crazy weather this weekend, I did some baking...

White Chocolate Lemon Shortbread(adapted from Miss in The Kitchen)

½ cup sugar

1 tablespoon lemon zest

2 ¼ cups flour

1 (3.5oz bar) white chocolate, finely chopped

1 cup butter, softened

Glaze

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1. Add sugar to mixing bowl along with lemon zest. Using your fingers rub the zest into the sugar.

2. Add flour, chocolate and butter. Combine until the dough begins to stick together.

3. Roll out on a lightly floured surface to about ½ inch thickness. Cut out into desired shape.

4. Bake on ungreased cookie sheet at 300° for about 20 minutes or until light browned around the edges. Cool cookies and spread with the glaze

Creamed Corn Muffins

1 cup self rising cornmeal mix

¾ cup self rising flour

½ cup vegetable oil

1 cup frozen creamed corn

2 eggs

1 cup sour cream

1. Combine all ingredients and stir until moist.

2. Fill greased muffin tins and bake 20 minutes or until golden brown at 375°

Sourdough Coffee Cake

1 cup sourdough starter
1/3 cup vegetable oil
1 egg

1 cup flour
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

Topping
1 teaspoon cinnamon
1/2 cup brown sugar
2 tablespoons butter
1 tablespoon flour

1. Combine sourdough starter, oil and egg.
2. Stir together dry ingredients and add to sourdough mixture.
3. Put dough into greased 9 inch square pan.
4. Crumble topping ingredients together and sprinkle topping on top of batter.
5. Bake for 35 minutes at 350 degrees.
Enjoy...