Pork or Veal Chops Click here!

With the temperatures rising to above 90 degrees this June in Georgia, and we are eating so many salads, we are now ready to eat some good old ‘ Comfort Foods.’

Comfort Foods to me is one that satisfies your palate, makes you hummmm…, shake your crossed leg under the table and just be ‘contented.’

This recipe is so good and delicious to me that I not only enjoy preparing it, but eating it as well.

Purchase, center cut Pork or Veal Chops or use whatever chops you have available. Rinse it under cool water; pat it dry and place it in a marinate of 1 cup of buttermilk and 2 tablespoons of mild hot sauce.
Now let it marinate at least two hours or overnight in a plastic bag in the refrigerator for excellent results.

When you are ready to cook it, it is a meal that can be put together in no time.

Season up some flour with salt and pepper and your favorite seasoning, coat both sides of the pork or veal chops. (Reserve some flour for the gravy) Fry them in hot oil.

After you fry and brown the chops in oil; they are not done or cooked thoroughly. You must now make the gravy to complete the job.
Remove chops from pan. Use the reserved flour and oil. Stir flour
into a heated pan untl browned; add water, taste it and add more seasoning if needed.

Add pork or veal chops to the gravy. Once the chops have been simmering on a low flame for a least thirty minutes ( you are turning the chops and stirring the gravy) and they are tender when pierced with a fork. It is done!

If you do not know this about me; I cook all my meats slowly with loving care.

I do not want to eat any uncooked meat. It is dangerous and you could become ill.

So be careful that the meats are always, always cooked well done.

Now, whip up some mashed potatoes, mixed vegetables and serve this to; whomever you wish. And they will love you deeply for this deliciously easy Pork /Veal Chop Comfort Food.

By Marlene Owens

Marlene’s Chicken Fajitas

Eating fast foods in restaurants is quite convenient and delicious. Cooking it at home can also be very convenient, delicious, and inexpensive. You can save money by cooking at home.

Today, the recipe is none other than one of my favorites. “Fajitas.” I remember I was treated to lunch by a dear friend who turned me on to ‘Fajitas’ many years ago.

It was so good, that I had to make it for my family. I asked the waiter what was the seasoning on the beef.

“Fajita seasonings,” he said. I then asked him, “where do you buy it,” and he said, “at most grocery stores.”

When I went grocery shopping that week, I went directly to the section for ‘Ethnic foods’ and found it. The first time I ever tasted Fajitas was made with beef. I brought some pepper steak, marinated it overnight and did my family enjoy it. I enjoyed preparing this dish for everyone in the family including the children, who really enjoy it!

What I did was make it with chicken strips, instead of beef, when I did not have any beef on hand. I let it marinate overnight and In those days, I used to fry it. Now, I bake it in the oven and then gently saute it with the vegetables.

I’ve found this to be a little bit more healthier, since I’m not frying everything. This is a quick dish that you can put together in no time.

Once the chicken, turkey or beef is baked. Just saute it in with the veggies, place them on the Flour Tortillas add the topping and you are finish.

You can double the recipe for more people and I suggest you do that because everyone will be so happy eating your ‘Fast Foods.’

Title: Marlene’s Chicken Fajita’s : 6 Servings

1 1/2 lb Chicken Strips 3 cloves Fresh Garlic (sliced) 2 T Taco Or Fajita Seasoning

sprinkle

Salt, Garlic Powder, Paprika, Black Pepper,

Vegetables

1 lg Onion (sliced),
1 lg Green Pepper
1/2 lg Red Bell Pepper
1/2 lg Yellow Bell Pepper
3 cloves Fresh Garlic (sliced)
1/4 c Olive Oil
6 Flour Tortillas
1/2 c Sour Cream
1 lg Tomato

Sprinkle these dry seasonings directly on the veggies.

Salt, Garlic Powder, Paprika, Black Pepper, Taco Or Fajita (seasoning) [Note: Beef or Turkey may be substituted.]

Step # 1

Rinse and pat chicken dry.

In a bowl; place chicken, garlic, garlic powder, taco or fajita seasonings, salt, black pepper, paprika; toss with two forks to coat chicken.

Transfer to a covered aluminum foil lined pan and refrigerate at least 2 hours or overnight for best results.

Cooking

Step # 2

Preheat oven to 325 degrees F; place covered chicken to cook until done. (about 1 hour)

Step # 3

In a frying pan; add olive oil, sprinkle salt, black pepper, paprika, garlic powder, taco or fajita seasonings, and fresh garlic.

Add all peppers, garlic and onions and saute. Veggies should be crunchy. ( don’t over-cook)

Then, add baked chicken and saute with the veggies until chicken is coated well.

Step # 4

On a plate, place a flour tortillas, add chicken mixture to half of tortillas.

Add tomatoes, and top with sour cream. Fold in half and enjoy!

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Missy’s Pound Cake Cooking Lesson

by Marlene Owens

Pound Cake Click Here!

Dear Missy,

Well, here it is; my husband’s cousin Pound Cake Recipe, what I’ve been promising you. It did take me a while to find it, but somehow I managed. My husband’s cousin Squash from South Carolina gave it to me.

She told me that this Pound Cake recipe was passed down to her from her grandmother. I was very excited to get this cake recipe because I know the best Pound Cake I ever tasted was a recipe from down south.

Missy, make this cake for;

* for someone you love,
* for someone you want to impress,
* or just for the heck of making it.

I haven’t stopped making this Pound Cake since I received the recipe.

While I was on vacation in South Carolina visiting relatives, I made this cake for an elderly relative’s 80th birthday and was she thrilled. She couldn’t believe that this northern woman from New York City could bake so well.

I made the Pound Cake again!

Shortly afterwards, on our way home to New York, we stopped and visited some more of our relatives who live in Maryland. I made the cake for them too and did they go crazy for it. The children especially liked it, and one little boy said to his mother. “Ma, I like this cake because it doesn’t hurt my teeth.” “What,” his mother replied, “let me taste it.” And when she did, she fell in love with this cake too.

Make copies of the Pound Cake recipe to hand out!

Missy, I was bragging and writing out this pound cake recipe so much at work that I decided to have someone just type the recipe out for me, so I could just hand it to them. But, anyway, try the cake out and judge for yourself.

Make sure that you have time to make this cake. It is a cake that shouldn’t be rushed. I particularly like baking mine early in the morning hours or late at night when everything is peaceful and quiet. It takes me about a good hour to get it into the oven. ( I’m kinda slow)

By the way, this cake is made by hand, no electric mixer, please. I use a wooden spoon and a sturdy, medium-sized whisk to stir it up.

Getting Ready!

First, make sure you have all the ingredients for the Pound Cake on hand in your house. I like to put all my ingredients right in front of me before proceeding because it ensures that I won’t leave out any ingredients.

Don’t Make This Mistake!

Missy once I made a beautiful Pistachio Nut Cake and I forgot to add the sugar. When I did remember; the cake was already in the oven. It was okay but not sweet. Another time I made a cake without the eggs and was I disappointed; it didn’t rise and I had to throw it out. So please put all the ingredients on a table or counter in front of you for this recipe.

Also, check to make sure you have the proper utensils because it will save you time and energy. You’ll need several different size bowls, a medium whisk, wooden spoons, a cooling rack and an Angel Food Cake Pan, you know the one with the hole in the middle with the flat top.

I love my Angel Cake Pan!

Honey, please don’t mix this cake pan up with the Bundt Cake Pan. The Angel Cake Pan is the desired one to use, and if you don’t own one, borrow or buy one. I just recently purchased a new Teflon-Coated one and did my cake come out beautiful!

Pre-heat your oven!

Again, make sure that your oven is in good working condition. This Pound Cake bakes well in an electric as well as a gas oven. Keep in mind, that in an electric oven the cake bakes a little faster, so keep an eye on it.

Set your oven for 325 degrees F. Grease your Angel Food Cake Pan with some butter and lightly flour and put it aside. Don’t put the pan on top of the stove because the butter will start to melt and ruin your cake when you try to remove it from the pan.

Now you are ready!

Sift the flours together in a medium-size bowl; stir it up a bit and set it aside. Then, mix your butter with the Crisco shortening in an extra large bowl; add some sugar, a little at a time to the butter mixture until it is well blended and then set it aside too.

Now add (to your sugar and butter mixture) one slightly beaten egg, at a time, then add a little of the flour mixture. Repeat this procedure until all the eggs and flour are blended. The batter will be tight and stiff at this point. Don’t worry, it’s OK.

Add the extracts to the milk and mix it. Slowly add the milk mixture to the batter until it is well blended and smooth. See I told you not to worry. Yes, I know your hand and arm will become a little tired mine did too; so just change hands. It’s an excellent exercise for the wrists and arms. Just take your time and think about about this terrific Pound Cake you’re making.

See, I knew you could do it!

Pour the entire contents into your Angel Food Cake Pan and put it in the middle of your oven for approximately one hour twenty minutes or until cake has a golden brown color and the aroma of the cake is present. Test it with a toothpick to make sure it is done.

Now, Missy you can periodically check the cake through the glass door on the oven but don’t open the oven door for at least one hour, or close to it. It might fall down. And if you must open the oven door, do it very gently.

When the cake is done, remove it from the oven and place it on a cake cooling rack. Wait five minutes and slightly go around the cake pan with a butter knife. And when the cake is cooled, about 15-20 minutes, Put a large plate over the cake and gently invert(turn over) the cake.

It wasn’t so hard was it?

Missy, please call me as soon as you make this Pound Cake Recipe because I want to know how it came out!

Your loving cousin,

Marlene

Squash’s Pound Cake Recipe

* 2 cups all purpose flour
* 1 cup self rising flour
* 3 cups sugar
* 2 sticks butter (soften)
* 1 half cup crisco shortening
* 1 teaspoon vanilla extract
* 1 teaspoon lemon extract
* 1 cup milk
* 5 eggs

Intructions

Sift flour together
Cream soften butter and crisco together
Add sugar
Then add 1 egg at a time alternating with flour
To the butter (1 egg then some flour, 1 egg more flour until all is used)
Add extracts to the milk and then mix with the batter until well blended. (whisk or wooden spoon works best)
Put into greased and floured Angel Food Cake Pan and bake at 325 degrees F for 1 hour 20 minutes or until lightly browned.

Marlene Owens
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Pound Cake Click Here!

Spending Less Time in the Kitchen and more time for yourself or your family is not hard….especially if you know how to do it. I have been doing it for years and I highly recommend my little system.

Working all day and coming home to prepare dinner can be quite an overwhelming challenge for the average or experienced cook. So I decided to make some sort of plan or road map for myself to get the job done when I came home tired.

Use your precious time wisely!

When I was off on the weekends I would sometimes cook all my meats for the entire week, thereby saving me precious time and energy in the kitchen. Cooking my meats in advance would cut down on my time spent in the kitchen.

Then all I would have to do to prepare the meat, would be just to reheat it, make a gravy or sauce and I was finished.

For the rest of the meal, I would add a vegetable, some rice, potatoes, or pasta and finish it off with a salad or soup.

Yes, I eat nutritious foods everyday!

My friends used to say to me, “Do you cook everyday?” and my answer would be, “Not really!” but I do feed my family home-cooked meals everyday.

Cooking your meats in advance is really not that difficult once you have your little system in place. By cooking the meat ahead of time, I can put the dinner together in an hour and not be rushed or tired.

Providing Good Healthy Food Is The Best Gift To Give!

I was fortunate as a child not to have any serious illness and I attributed that mainly to me eating home-cooked foods on a daily basis.

So of course, when I had my family I wanted only the best for them too. My children who are now adults, suffered only colds, as children and no serious illness. Today they remain healthy and strong.

I am a firm believer in good nutrition for the body and soul. As the old saying states, ” you are what you eat.” So take care of yourself and your family by eating wholesome home-cooked foods every day.

Use This Easy System!

Another thing that I did to save me time and energy in the kitchen, was to write my menu out for the following week. I had a small bulletin board in the kitchen and I would display my weekly supper menu there. This weekly menu also assisted me with my grocery shopping.

After I wrote down what I planned on eating that week. I would go with my little notepad and check to see what I had on hand in the cabinets and the refrigerator in my kitchen and then write down what I needed to purchase from the grocery store.

Try The Weekly Menu For Starters!

This weekly menu helped me in so many ways. For one thing, it saved me from coming home everyday and deciding what will I cook?

It can be very frustrating after a hard day at work and trying to decide what to feed your family. I went through what you are going through now and I understand your pain and my weekly menu idea will help solve your problem of what to feed my family tonight?.

In addition to the above this menu also helped save me

* time; time spent in the kitchen.

* It saved me energy; I didn’t have to rack my brain for what to cook tonight.

* And it saved me money because I would check to see what I had on hand and not be buying duplicates of what I already had.

For All Cooks!

If you are a working Mom, Dad, Grandparent or a Domestic Engineer use my advanced menu planning to help you get organized and spend less time in the kitchen and more time for you and your family.

“How to clean, cut-up and cook Chicken?”

That is really a good question. Really how do you?. Before we address that question I would like to speak about something that changed my whole perspective on cleaning and cooking it.

Many years ago, I was conversing with a dear co-worker. We were planning a party and we were all asked to bring in our favorite dish. To prevent duplications of the same food. I asked my friend.

“What are you bringing to the party.” She informed me she did not know. I then suggested she bring Fried Chicken, because it is always a sure winner at parties. “No! I cannot bring it,” she replied.

“Why?” I asked?

She said, ” I cannot fry it, but I can surely clean it.”

I’ll clean it and then you can fry it, Ok!

“Hey!” I said to myself. Why should I do all the hard work?

Cleaning it only takes a few minutes, but “frying it,” takes a whole lot more time.

Nonetheless, I was still very curious about her answer of “Cleaning it,” so I said, “It’s already cleaned,” “Oh No It’s Not!”

She replied very proudly “I Always Clean My Chicken Good!”

Personally, I had never thought that there was a special procedure to cleaning chicken. I was under the assumption that it was
somewhat clean and all that you had to do was rinse and place it in some cold water, swish it around, pat it dry, season, flour, fry, and eat it.

So that very day, I went home and said to myself, “What is she talking about cleaning a chicken?”

My friend had told me how her grandmother had taught her how to do it properly.

So I decided to try this “New Method” of cleaning it..

Mrs. “W” told me how she fills the sink up with cold water, goes beneath the skin to remove any fat or whatever is there.

When I attempted to do it, most of the skin became loosen and was hanging. So, I pulled it off completely.

Boy! did it look strange and funny.

It appeared to have less meat on it too. I proceeded to clean it her way adding my own techniques as well.

I must admit, since that day to the present time I have only used her method because the meat does taste better.

Now here comes the big question.

Does it consume (take up) more work? (Yes)

Does the process (actual time preparing it) take more time? (Yes)

So what are the benefits of doing it?

My answer is very simple. It is nothing like eating, “Good Clean Tasting Chicken!”

All right Now, Let’s Get Busy!

Tear It Down And Rebuilt It

When I think of something being torn down, I immediately think of some structural building of sort. But, Guess what? I use this method of dismantling (tearing down) in my cooking!

I tear it down and then I rebuild it. ” OH,” how silly one might say, but for me, it is the only way I personally enjoy eating it.

So come on, Marlene, What do you really mean?

What I mean is remove all the skin from the chicken.

Why?

* Because: You will be eating less fat
* You will be eating a cleaner meat
* It simply tastes better

What! You do not believe me? Well, here is a little test to prove my point. Cook a few pieces of the chicken your way and then try it my way and see the results for yourself.

Take your Break Now!

When this wonderful bird arrives in your house, after you went to buy it, sit down for a minute or two because if you are anything like I am, you are tired, tired from going to the store.

So Rest! I give you permission. Have your delicious coffee, your soda or whatever else you drink and relax for a moment. Okay, your time is up! Get up! Do not sit there too long because you have some work to do.

Step # 1 Preparation Of The Chicken

Remove the plastic wrapping and discard it. Did I mention that it should not be completely frozen? A little ice is okay, but let us work with it defrosted.

Step # 2 Pre-Soaking and Vinegar Wash

Fill your clean sink or basin with cool water. Take approximately (1) cup of white vinegar, swish it around a bit and let your meat soak. Just let it sit there for a few minutes.

Step # 3 Cutting-Up The Chicken

At this point, I am assuming that you are using chicken parts. If you are using a whole chicken just cut it up.

How?

Here, let me explain; just take a sharp knife, start with the wings, cut both of them off, then cut the legs and thighs off. I cut that little bunny part sticking out at the end off too. If you like it, then it leave it on.

Next, I lay the bird on it’s back and I start cutting the breast in half all the way through.

You should now have

* (1) large piece. Cut the back in half, now you should have

* (2) large pieces, lastly cut each piece in half and
now you have all your pieces.

Now you have all your pieces.

See how simple that was!

If your bird parts do not resemble (look like) a chicken, do not worry, mine did not look like one for a long, long time.

Keep in mind that you are cooking for your family and they will love it no matter how it looks. Really all it takes is practice, practice and more practice.

How is your energy level!

Tell me, how are you feeling at this point? Tired? Worn Out?

Ah! come on, Let’s get it done.

Step - 4 Removing The Skin From The Chicken

Once the meat has soaked in the vinegar wash, remove the skin.

How? by pulling the skin off of the chicken part.

Removing the skin from the drumstick part can sometimes become a chore (hard to remove). In one hand take a paper towel and put it over the meaty part. With your other hand grab the skin and pull it off. Do whatever way works for you, just take it off, remember you are the boss.

Step - 5 Removing Fat From The Chicken

Now take your hands and remove the fat and underlying thin lining (membrane) and anything else that feels slippery. The meat should be smooth to the touch.

Tip- This is when I use my kitchen shears, to cut off the fat, skin or etc.

Finding Your Senses

Oh!, Did I mention cooking with me requires you to use all your senses.

* Your Eyes - for seeing
* Your Fingers - for touching
* Your Nose - for smelling
* Your Ears - for listening (to the food cooking)
* Your Taste - for tasting

You will have to use your palate (tongue) a lot in my cooking courses.

There is also a sixth sense; Common Sense.

This is that sense you use everyday in your daily activities. So it is with cooking. You must sometimes just use Good Common Sense when everything else fails.

Now, so much for small talk, Lets get back to our business of cleaning this bird.

Step # 6 Cleaning The Chicken

Okay, now release that water, rinsing the meat off and then refill the sink or pan up with a fresh batch of water and (1/2) cup of white vinegar. Swish it around to remove any more fat or what ever else is there. Repeat this a few times.

When the water is clear and you are satisfied, release the water.

Step # 7 Marinating It!

Because I want to taste the flavor of the chicken, I have devised (developed) a simple method of using very few seasoning while still enjoying the benefit of good tasting chicken.

In a bowl, place approximately

* 1 cup of buttermilk (for a 3-4 pound chicken); add more buttermilk if needed
* 1/4 cup of hot sauce (mild)

Remember, when I told you we would be using our senses. Well, now you can put it to the test.

Place a drop of your hot sauce on your finger and taste it. It should gently irritate (burn) your tongue, but if your tongue is on fire, it is too hot. You need to make it a little weaker. Take a cup with some of the hot sauce and dilute (weaken) it with a little water.

Taste it again, if it is still too hot, add more water and then add it to the buttermilk.

Now you are ready to add your drained chicken parts to the buttermilk and hot sauce mixture, making sure all the meat is saturated or is covered under this wonderful marinate.

Cover and place the bird and marinate into the refrigerator for a least (2) hours. I sometimes do this in advance and leave it in the refrigerator overnight. What a flavor!

Step # 8 Cooking The Chicken

You can use many methods for cooking it.

* bake it,
* grill it,
* deep fry it
* or even use that wonderful rotisserie you just purchased

Baking Method

Pre-heat oven for 325 degrees F. Take a shallow pan, use one with 1-2 inches deep. If you do not have one, use what you have. It works well in a roasting pan as well.

Line the pan with aluminum foil and leave enough aluminum foil to cover the pan.(easier clean-up) Place the meat and all of the buttermilk marinate on top of the aluminum foil.

Sprinkle a little salt or your favorite seasoning if desired. I sometimes use lemon pepper. Sprinkle the lemon pepper generously on top of chicken, cover with the foil and cook for 45-60 minutes.

When you uncover the pan, there still should be some liquid buttermilk marinate. Uncover the pan, turn the chicken on to the other side, sprinkle it with lemon pepper, or your favorite seasoning, recover pan.

Let it cook for 30 minutes more. Open the aluminum foil and let it finish browning. (approximately 15-20 minutes)

There should be a little marinate left in the pan. Remove pan from the oven. Chicken will be tender and delicious.

Step # 9 Deep Frying Method - Use Peanut or Vegetable oil

Method Without the White Flour,

Drain buttermilk marinate chicken in a strainer. (To remove excess liquid.)

When oil is hot, place the meat into the pan and cook it uncovered at 375 degrees, turning chicken often. (approximately 25-30 minutes) Then when it is browned, cover pan and cook for 5-10 minutes more on each side to complete the job. Drain on a paper towel.

In a bowl, add a few pieces of the fried chicken and sprinkle on it, a little mild hot sauce first followed by some diluted soy sauce on both sides of it. (To dilute soy sauce, add equal parts of water to soy sauce.)

Method for the White Flour

To 1 1/2 cups of flour, add some salt, black pepper and paprika to the flour and mix. Do not strain chicken, it adheres to the flour better. Just dip the meat into the flour mixture and then into the deep fryer or frying pan.

Now, you know “How To Clean, Cut-Up and Cook A Chicken!”

by Marlene Owens
All Rights Reserved
© Copyright, revised 20>

When winter rolls around, you feel your body slow down, and maybe you’ll notice that all you want to do is eat bread and cheese.  While a certain amount of comfort eating can help your spirits up when days are short, you’ll soon find that too much of this pleasant activity can, in it’s turn contribute to feeling groggy and listless.  People are often unaware that their diets should change according to the season, so take a look at a few tips for eating well while keep back those winter blues!

1.Be colorful!
The more color that is in your diet, the better.  Look at what you’ve been eating.  If it’s mostly meat, cheese and bread, that’s a pretty pallid diet and it should change.  Head to the grocery store and look for bright colors that catch your eye.  Beets, sweet potatoes, hydroponic tomatoes and various fruits can be helpful, and they are a great way to make sure that your body gets the Vitamin A and Vitamin C that it so sorely needs during this season.

2.Figure out what’s in season.
There’s a good chance that at one point or another you were happy to eat a vegetable during winter, only to find that it was almost tasteless.  This is what comes of eating vegetables that are out of season and have been grown in the hothouses or shipped over a long distance, and it can make eating vegetables during winter very difficult.  Leeks, which are a wonderfully mild green vegetable, and beets are a great early veggies, though, so see what you can do with some recipes involving those ingredients.

3.Sugar
Believe it or not, a bit of sugar can be worth the calories when it spurs you towards more energy and getting things done.  Start avoiding heavy refined sugars that are found in candy and chocolate and instead see what you can find in the dried fruit area.  This is again a great way to integrate some color into your diet, so look for dried papaya, dried pineapple, and other sugary goodies.

4.Buy locally
Support your local farmers and buy your food locally.  Chances are, there’s a farmer’s market somewhere near you and you can take a look at exactly what is in season and what has recently come up.  This is a great way to make sure that any food that you get tastes great and has the added bonus of helping out small farmers as well.  After a very small amount of time, you’ll be ale to taste the difference between food that is grown locally and food that has been preserved and treated to be sent over long distances.

As you can see, the advent of winter doesn’t call for bad food practices or  a retreat from vegetables.  Simply take a look around and make some carefully considered choices before you buy.