My Baby Keeps Growing

Caston turned 4 months old recently and I had to pinch myself. (How has it already been 4 months...)

(PHOTO: Daddy and Caston after a recent fishing tournament.)

Everyone told me that time would go fast this first year, but I had no idea. He's rolling over like a champ, talking up a storm, grabbing toys and playing, holding his head up and just recently started eating solids. Before long he will be crawling and then I will really be in for it.

I was at the grocery store last week and a woman complimented on how handsome Caston was. She asked me how old he was and I told her "4 months." She said he was so little to be that age and I said, no he's right on track. She then asked me how much formula he was taking and I told her none and smiled. She then proceed to tell me that since he was so small that I needed to not breastfeed and that women that breastfeed their babies "starve them."

Hummmm.....breath, breath, breath.

I took my long breaths, counted to 5 and said smiling, "thanks for your "unwanted" advice." Then walked off and continued my shopping.

For everyone out there that thinks they know best when it comes to giving advice to new mothers- mind your own business. Mothers get enough advice from family, they sure don't need it from perfect strangers in the grocery store.

I could have told that woman that she was in need of some eyeliner and a decent dye job on her hair - but I didn't. I just smiled, thanked her and went on my merry way.

For all mothers out there - you are number 1 in my eyes and your kiddos. Ignore those advice givers...they aren't worth your time.

On a lighter side...here's a new recipe that will put some "jazz" in those plain old pork chops.

Parmesan-Crusted Pork Chops
Recipe courtesy Giada De Laurentiis

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Cooking It Up McConnell Style

Somedays I wonder how my mother ever did it- three kids, clean house and always had a smile on her face.

Everyone told me “Your life will completely change- just you wait.”

Yeah life has changed around the McConnell household…my house isn’t as spotless as it usually is, Charlie hasn’t been fishing in 1 week, 2 weeks, 3 weeks…..I haven’t been to town once without my pea pod, our regular routines that we were so accustomed to has been thrown out the window (we are on Baby Caston’s schedule now), BUT there is one part of our lives that hasn’t changed- cooking.

Cooking might be a little more challenging at times now, but we always make time to cook together (when we can) and eat around the dinner table.

I still made the time to cook our neighbors holiday goodies this year, we find time to cook homemade meals every night, and I still find time to dabble with new recipes- like this one!

Honey-Mustard Pork Roast with Bacon
By Giada, Food Network
Pork:
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)

Salad:
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.

Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve

Three Meat Dish

I love when a plan comes together. Christmas week was both wonderful and tiring. Wonderful because we spent the week with the ones that mean so much to us- our families and tiring because of all the cooking, cleaning and ensuring everyone was well entertained.

We started the week on Monday night with a long and late night’s drive to my folks house. The weather was supposed to get bad Tuesday morning, so we decided at the last moment to leave the night before. Tuesday was filled with lots of cooking for the Baldwin Family Christmas Eve Dinner.

I made a Southern Red Velvet Cake, Sweet Potato Casserole and a Corn Bread Casserole for Christmas Eve dinner. There were lots of presents opened Christmas Eve when my brothers and their families arrived and my niece and I spent some of the night practicing on her crocheting (part of her present that Charlie and I gave her was a crochet hook, yarn and a pretty basket to place everything in. She’s been begging her Auntie Lane to teach her how to crochet.)

Christmas morning my mother made her traditional Christmas pancakes and we all relaxed, joked and told old stories all morning long. Charlie and I had to leave later on that afternoon to drive back up north to Jeff City, because the McConnell crew was headed up to our house Friday night for family Christmas on Saturday.

I spent Friday cleaning the house, setting up the holiday table decorations and making pies. I make a lot of things the night before, so I could actually enjoy myself and not have as much to cook the day of the dinner.

Friday Charlie parents (Josefa and Raymond) plus his two twin nephews Michael and Stephen arrived. We did a simple grilled dinner that night (lamb chops, sirloin steak and chicken.)

Saturday went easier than I expected it would. Since most of the food was prepared (not cooked, just mixed up and in a dish) the day was very easy. You can tell from the Christmas Dinner Menu it was pretty extensive, but with some time put in the day before even this menu was easy. Charlie's sister and family came on up Saturday afternoon as well.

The Three Meat Dish was incredible. I could not even believe how tasty, tender and amazing it was. There were no leftovers at all! My gal pal Michelle, from Down on the Dairy called me about cooking this dish, so I thought it would be the first recipe I share from the Christmas Dinner menu. This is an easy meal, because you stick it all in a pan, cover and let it cook away. I think it’s important to use good meat though. With any meat – the dish will only be as good as the meat is.

Three Meat Dish
1 beef roast, about 2 lbs.
1 chicken, about 2-3 lbs.
1 ham or pork roast, about 2 lbs.
2 cups of dry white wine
2 cups chicken broth
1 cup of fresh parsley, chopped very coarse
2 cups of carrots, chopped rustic
2 cups of celery, chopped rustic, plus all the leaves
4 bay leaves
2 small onions, chopped coarsely
Garlic powder, lots of it
1 tsp. dried basil
½ tsp. pepper

Preheat oven to 300 degrees. In a large roasting pan place half the celery, onions, carrots and parsley. Lay all three meats side by side on top of the freshly cut veggies. Add your liquids (chicken broth and wine). Place the rest of the veggies in the dish around and on top of the meats. Sprinkle the pepper, dried basil and bay leaves all around the dish. Then, take about 4 T. of garlic powder and sprinkle all over the meat. (This is a lot I know, but is key to the great taste of the meat.)

Cover the entire dish tightly with alumni foil. When I say tight, I mean tight! You don’t want any steam to get out.

For the pounds of meat that I have listed in this recipe your cook time will be about 4 ½ hours to 5 hours. This will all depend up on the pounds of meat you are cooking though! The meat is done when you can stick a fork in it and the meat falls apart! Cooking this dish slow on low heat is very important.

* You can also add potatoes to the dish as well.
* All three meats need to be around the same size, except the chicken can be a little larger. * Depending on how many you will be serving will depend on the size of your meats. I think the ham is the most delicious out of all three of the meats, but trust me they are all very good.
* This recipe won’t disappoint you!

Christmas Dinner Menu

Many folks stress about the holidays and for good reason. Our country is in economic distress, food prices are sky high and Christmas is just next week…which means all those presents, decorations, wrapping paper that you paid for by credit will be coming to haunt you in January!

I have to make frequent trips to the grocery store during the holidays because all of the baking I do. I was there this week and could not believe just the few items I had totaled $69.54 – and I only had two bags! WOW – I was speechless.

Of course, looking back on the receipt I ask myself – “Did I really need those Goat Cheese Stuffed Olives, or the extensive selection of Spanish cheeses. Or how about those oh so tasty, but so darn expensive gourmet potato chips.” I did however skimp on some things: sour cream, cream cheese and marshmallows. But, it just goes to say that sometimes we splurge a little too much, when we could be more thrifty.

Saying that though, there are just some things I will never cut corners on – and that’s my Christmas dinner!

We are hosting the McConnell family for the holidays next week and I’m so very excited! Last year I hosted Christmas for my family and it was so much fun and less stressful. You see we live 3 hours from both sides of our family and our families live about 2 ½ hours apart. So, this makes for very long holidays and gets very tiring going to and from. This year though will be a piece of cake since we only have to drive south for one Christmas.

I finally have the Christmas dinner menu planned out (and as you can tell – I’m not cutting any corners on this menu). In my opinion when it comes to food, especially Christmas dinner – you can only buy the best in ingredients for the ones you care the most about!

Merry Christmas from my kitchen to yours!

McConnell Christmas Dinner Menu
Appetizers
Olives (Black, Spanish and Stuffed with Goat Cheese)
Spanish Cheeses, Burgers Smokehouse Sausage (local Missouri company) and Crackers
Spudmaster Potato Chips and a Dip
Rosemary Pinwheels

Dinner
Three Meat Dish (Chicken, Ham and Beef Roast)
Holiday Sweet Potato Casserole
Country Green Beans
Pecan Grape Salad
Croissant Rolls
Corn Casserole

Desserts
Southern Red Velvet Cake
Texas Pecan Pie
Very Cherry Pie
Pumpkin Gooey Butter Cakes
Smooth as Silk Chocolate Pie

Be looking for these recipes to come…

Apple Stuffed Pork Loin

Recently, I’ve had apples on the brain. Maybe it’s because I’m trying to eat healthier, maybe it’s because I recently visited Peter’s Market near Marshall, Mo for work or maybe it’s because it’s apples season in Missouri – but either way I’ve had apples on the brain.

On a recent visit to Peter’s Market for work I toured the very impressive orchard and came away from the market with the best Gala apples I’ve ever eaten! I also purchased apple butter, some pickled okra (because I didn’t pickle any of my own this year…ran out of time), home-grown nectarines, gallon of apple cider and a few other Missouri made products that I hadn’t tried before.

Paul Peter, owner of Peter’s Market, took me around the orchard to look over their extensive operation. I learned that Peter’s was the largest distributor of Jonathan apples in the nation, who would have known….right here in good ole Missouri.

There are over 7,000 named varieties of apples in the world – 7,000!

Since it’s apples season across the nation what a better time to try your hand at making a homemade apple pie or this new recipe I recently tried from Paula Deen. I didn’t know about stuffing a pork loin with apples, but this is a very simple recipe for dressing up a traditional pork loin, plus it makes a lovely presentation. And you know…it’s all about the presentation!

Apple Stuffed Pork Loin Roast
Photo and recipe from Paula Deen, Food Network

3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied

Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Sauté until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

Pollo Alla Spiedini Prosciutto

Wow! Where did the time go? I realized today how long it has been since I last posted on the blog and I feel ashamed! I truly apologize for being delinquent!

Between traveling all over the state visiting farms and farmers’ markets, plus working the Missouri State Fair for 11 days, I have not really had time to do anything. But, things are changing.

If you want to see how the first annual Missouri State Fair Farmers’ Market went this year – check out my other blog – A Look at Missouri Farmers’ Markets.

Supporting the local theme that’s been stirring around the media and my own home lately, I have a great recipe from a Missouri food company – Zia’s. Hope you enjoy this as much as my family does.

Pollo Alla Spiedini Prosciutto
8 oz chicken tenders
1/4 cup sliced mushrooms
1/3 cup Zia’s Sweet Italian Dressing
1/4 cup diced prosciutto ham
1/4 cup Italian seasoned bread crumbs
1/4 cup shredded provel cheese
3/4 cup Zia’s White Wine, Lemon, & Butter Sauce

Combine chicken and salad dressing in a re-sealable plastic bag and marinate for 1 ½ hours. Discard marinade. Prepare medium fire in grill. Thread chicken onto skewers and dust with bread crumbs. Grill over medium heat until juices run clear when pierced. Bring Zia’s White Wine, Lemon & Butter Sauce to a simmer over low heat. Add mushrooms and prosciutto. Cook until mushrooms are tender (about 5 minutes). Remove chicken from skewers to serving plate, top with provel cheese and cover with sauce. Garnish with additional provel cheese.

(Note: If not using a grill, preheat oven to 350 degrees. Do not use skewers, instead arrange breaded chicken in oven safe dish and bake for 15 to 20 minutes or until chicken is cooked through).

It is also available online at www.zias.com.

Grillin' Time Again

It’s hot, the humidity is horrid and the sun is shining bright…guess it must be time for another bbq.

If you are planning your next bbq party, here’s a recipe that is very easy to put together so you’ll have plenty of time to talk with your guests and enjoy in your favorite summer beverage.

I would suggest kicking it up a notch and adding to the ribs some season salt, garlic powder and whatever else your favorite seasonings are though.

All- American Pork Baby Back Ribs
from the Other White Meat Website

4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)

Cooking Directions
Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.) Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce. Serves 4.

Serving Suggestions
If you don't have a favorite homemade sauce, "doctor" up purchased sauce with flavorful ingredients like chili powder, orange marmalade, grated ginger root or hot mustard.

Lane’s Roasted Pork Loin with Asparagus in a Vinaigrette Sauce

I like to experiment in my kitchen and last week was an experiment.

I wanted to make a nice dinner…I had cut out a recipe for a pork loin and asparagus with a vinaigrette and had all the ingredients ready, but then I started looking at the recipe and it just didn’t sound like a winner to me. So, I decided to do an experiment.

I know how to make a vinaigrette, therefore I just made my own little recipe. I also seasoned the pork loin the way I like too and I came up with this recipe.

Lane’s Roasted Pork Loin with Asparagus in a Vinaigrette Sauce

3-4 lb. pork loin
Kosher salt
Pepper
Italian seasonings
Garlic powder
1 lb. asparagus

Preheat oven to 350 degrees.

Wash and pat dry the pork loin. Lay on plate and generously sprinkle seasonings over one side of meat and rub into the loin well. Turn loin over and sprinkle other side with seasonings and rub the seasonings into the loin. (Be sure not to be bashful with covering the loin in garlic powder and Italian seasonings)

Place loin on a roasting rack and place in over. Cook for 30 minutes per pound. The loin will be done when the internal temperature reaches 160 degrees F. Be sure to let the meat rest for at least 10 minutes before slicing so the juices can redistribute throughout.

While the meat is resting preheat oven to 400 degrees. Trim asparagus and place in shallow bowl. Place ¼ cup olive oil, sprinkle some kosher salt and crushed black pepper in bowl and toss.

Place asparagus on baking sheet that has been covered in alumni foil. Roast asparagus for about 8 minutes.

Drizzle sliced pork and asparagus with a Dijon Vinaigrette Sauce.

Dijon Vinaigrette Sauce
1/3 c red wine vinegar
2/3 c olive oil
1 clove minced garlic
1 T. minced parsley
1 T. Dijon mustard
1 tsp. salt
1/8 tsp black pepper

Top Chefs Requesting Fattier Pork

My friend John passed this on to me the other day and I had to laugh when I read this story from the Des Moines Register: Top Chefs Requesting Fattier Pork.

First because any good coo knows the fattier...the tastier! I myself love to make homemade bbq with a Boston butt or shoulder because of the great taste.

From the article:

We're not talking just any pork here. This was a slab of expertly cured pork fat, cut from the leg of a hog.

The idea that a restaurant would panic over a blubbery cut of pork might strike Iowans as strange.

But, after falling from grace during the health-obsessed 1980s, pork fat is returning to the table in cutting-edge kitchens. This is especially evident on the East and West coasts, where some chefs actually know the names of Iowa farmers who specifically breed their hogs to have more fat content than common, other-white-meat hogs.

They are feeding the demand of customers who are in open rebellion against leaner pork that can often be dry and tasteless.

In New York City, destination eateries are making a name for themselves by moving away from lean pork and using juicier, brand-name pork.

BBQ Pork Chops

I’ve got something that’s going to be perfect for you next bbq…maybe even try this one out this weekend.

If there is one thing I love it’s good bbq and Ms. Paula has another great bbq recipe to add to the books. I’m using this one this weekend for a bbq party at my house with some good friends…it’s sure to be a hit! I’ll be serving Paula’s Buttermilk Pound Cake with Fresh Strawberries and Whipped Cream for dessert.

You’ll have to wait until tomorrow for that recipe though!

Barbecue-style Pork Chops
By Paula Deen

6 pork chops, trimmed of fat
1 tablespoon vegetable oil
One 14 ½ ounce can whole tomatoes, crushed
½ cup ketchup
¼ cup dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
½ teaspoon salt

Preheat oven to 350 degrees. Brown pork chops in oil. Drain, then place in a 13x9 inch baking dish. Combine remaining ingredients and spoon over chops. Bake for 45 minutes. Great served with macaroni and cheese!

Purple Hull Peas

One meal that really hits home with my husband and I are purple hull peas. It was a staple meal that my mother cooked quite often and was a great meal that lasts for days.

The purple hulls were grown in our very large family garden that our entire family cared for and harvested each year. My mom would freeze a large amount of peas so that we would have plenty to last us until the next gardening season.

My husband had never had purple hulls until a couple years ago when my mother had made a pot while we were visiting my folks. He was hesitant to try them at first, but my mother has a way to get anyone to try anything once.

Since that first taste he was fan.

Purple hull's are similar to Black Eyed Peas, but have double the flavor. Plus, there is something magical that happens when you combine smoked ham hocks and purple hulls.

Be sure to soak the peas for about an hour or so if you are using dry beans. If you don’t have any ham hocks on hand throw in some salted pork or bacon stripes. But you have to use bacon grease….it’s one of the important ingredients to making purple hulls “oh so good!”

My Mother’s Purple Hull Peas
4 cups shelled purple hull peas
1 - large hunk of smoked ham hocks or some bacon stripes
2 cloves of minced garlic or garlic powder
1 onion chopped
Throw in some dried parsley flakes
Enough bacon grease to cover the bottom of the pot
Salt, to taste
Black or White Pepper, to taste

Sauté the onions until they are lightly browned from the bacon grease. Add the hocks and cover with water and boil for about an hour. Cut away all the meat and return the meat back to the pot. (If using bacon add when you add the peas.)

Add the peas and cover with water, cover. Bring to a boil then reduce to medium-high heat, simmer for about 40 minutes. Stir occasionally. Add parsley, garlic and stir. Cook uncovered. Add the salt and pepper to taste. Cook for about 2 hours.

Note: You will probably have to add water occasionally to the pot during the cooking process. Peas are done when they are soft and tender. I like to mash some up around the sides of the pans to thicken the mixture up a bit.

Grilled Pork Loin

Quick and Easy recipe today for all....

Grilled Pork Tenderloin
by Lane

1 pork tenderloin
1 T. Ground Sage
1/2 cup soy sauce
1/4 cup Worcestershire Sauce
¼ cup apple cider vinegar
2 oranges, juices
1 lime, juiced
1 tsp. ground ginger
2 chopped scallions

Combine all ingredients, except the loin in bowl and stir. Place loin in plastic bag and pour in marinade, marinate overnight in refrigerator.

Preheat oven to 250 degrees. Remove loin from bag and pat dry. Keep your marinade. Brush loin with olive oil and roast for about 40 minutes, or until done.

While loin is cooking, heat up over the stove the marinade and cook until it has reduce by half. I like to serve the cooked marinade with the loin and drizzle a little bit over the meat at the table.

Let your meat rest for about 15 minutes. (Means: Do not cut into meat. If you let your meat sit awhile before cutting into it, the meat has time to redistribute the juices all over.)

Wintry Meal

Well the weather in Mid-Mo is supposed to get nasty by late tonight. It’s cloudy and raining as of now, but by 6 P.M. the rain is supposed to turn over to snow and 2-4 inches is expected between tonight and Tuesday night.

I love snow, but this winter I’ve had my fill of it.

The good news is that Valentine’s Day is Wednesday, as well as the 3rd annual Learfield Bake-Off. This year there are some new categories: Sweet Breads/Pastries and Candy. I plan on entering the cake, cookie, pie and sweet bread categories. I’ll post recipe on Wednesday, as well as some photos from the bake-off and the winning recipes.

Today, I’ve got a rib-sticking meal from Paula herself. This is a great meal for a cold wintry night.

Enjoy!

Farmers Pork Chops
By Paula Deen

8 medium potatoes
½ medium onion
Salt and pepper to taste
White sauce (see recipe below; you may also use your own)
1 cup all-purpose flour
2 tablespoons Lawry’s Seasoned Salt
8 pork chops, about ½ inch thick
1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel potatoes; slice ¼ inch thick and cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well-greased 15x10 inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions.

Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious!

White Sauce
8 tablespoons (1 stick of butter)
½ cup all-purpose flour
1 to 2 teaspoons salt
½ to ¾ teaspoon pepper
4 cups milk
¼ cup chopped fresh parsley or chives (optional)

Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired.

Cooking with Cola

In one of my Paula Deen magazines I came across a recipe for Cola Basted Ham. This recipe caught my attention because there were only two ingredients: the ham and 2 cokes.

Now, I work full-time, so anytime I can find a recipe that has only two ingredients, I am going to try it. I wasn’t convinced about the recipe though. I am “old-school” when it comes to cooking: meaning it takes lots of great seasonings, time and effort to make a great meal. But I proceeded to give it a try.

I am so glad I did because this ham is number 1 in my book. Try it the next time you have company over, the cola makes a perfect sweet and tasty glaze.

Cola Basted Ham
By Paula Deen

Yield: 20-30 servings
Preparation time: 10 minutes
Cooking time: 15 to 18 minutes per pound

1 18-pound cured ham
2 cans cola

Place ham in a shallow roasting pan. Baste ham with cola and cover ham with foil. Cook at 325 degrees for 15 - 18 minutes per pound (internal temperature of 140 degrees). Spoon baste with cola every 30 minutes or so until done.

Iowa Farmer Today Article

I hope everyone had a very Merry Christmas over the weekend.

We got back late last night from southern Missouri after visiting our families and friends. It was a long holiday trip, but a much needed one. Spending time with our families during the holidays is what we look forward to the most. Presents are great, but it’s family time that makes your holiday memories.

When I arrived at work this morning a saw a copy of Iowa Farmer Today (Missouri Edition) on my desk. I was reading through the most recent edition and came across the interview I recently took part in with the paper for the Farm Cook section.

I got a call from the paper the beginning of December about my cooking blog and my recipes. McKenzie Keedy Disselhorst, the Director of Communications for the Missouri Cattlemen Association had submitted my name to the paper as a great cook. Thanks McKenzie!

Mindy Ward of IFT Missouri Edition came to visit me at my home on December 5th to take some photos and interview me about Home Cooking is What I Like. The article that Mindy wrote, "Cook archives family recipes" is very good. I thank her for bringing a simple story to life like she did.

Now to some recipes from some of my co-workers. I love quiche and I really enjoyed making Karla’s Quiche Lorraine. It’s a fairly simple recipe that can be prepared in a snap. I’ve also included a great pork chop recipe from Clarice that dresses up your traditional pork chop recipe.

Quiche Lorraine
by Karla Mantle

Pastry for a single-crust pie
Dash ground nutmeg
3 eggs, beaten
6 slices bacon, fried crisp & crumbled
1½ C. milk
1½ C. shredded Swiss cheese
1/4 tsp. salt
1 T. all-purpose flour
1/8 tsp. pepper
2 T. bacon drippings
1 med. onion, sliced

Prepare pastry for single-crust pie. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes. Remove foil. Bake for 5 to 7 minutes more or until pastry is nearly done. Remove from the oven. Reduce oven temperature to 325 degrees. Cook onion in bacon drippings over medium heat until tender; drain. In a bowl stir together eggs, milk, salt, pepper and nutmeg. Toss together shredded cheese and flour. Add bacon-onion mixture to Swiss cheese-flour mixture to egg mixture; mix well. Pour egg mixture into hot pastry shell.

Bake at 325 degree for 35 to 40 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let stand for 10 minutes. Serves 6.

Pork Chops Teriyaki
by Clarice Brown
Makes 4 to 6 servings

1 can (8 oz.) pineapple chunks in juice
1 tablespoon vegetable oil
6 boneless pork chops, ¾ inch thick
½ cup Kikkoman Teriyaki Sauce
¼ cup water
1 clove garlic, minced
1 tablespoon sesame seed, toasted
2 teaspoons grated fresh ginger root
1 tablespoon cornstarch
1 tablespoon water
½ cup finely chopped green onions and tops
Drain pineapple; reserve juice. Heat oil in Dutch oven over medium-high heat. Brown pork chops on both sides in hot oil.

Combine reserved juice, Teriyaki sauce, ¼ cup water, garlic, sesame seed and ginger; pour over chops and simmer, covered 30 minutes. Turn chops over and continue cooking, covered 30 minutes longer, or until chops are tender. Remove.

Dissolve cornstarch in 1 tablespoon water and stir in pan juices. Cook and stir until sauce boils and thickens. Stir in pineapple chunks and green onions, cooking until pineapple is heated through. Return chops to pan and coat both sides with sauce.

A Blessed Holiday

On Monday night my husband and I had our Christmas where we open gifts and celebrated this beautiful holiday. As many do, we travel to our parent’s homes every holiday. We have always had “our” Christmas before we leave to drive down south to visit our families.

Our Christmas this week was wonderful. I got my husband some fishing items he had wanted, plus hiking boots and a very nice watch. He gave me a very special gift though….A Paula Deen Cookbook to add to my collection. It’s not just a cookbook though, it’s even signed by Paula herself! When I opened the book and saw her signature I was in awe to see my book was signed by my favorite cook.

It was a very special gift and took a lot of thought from my husband. He also gave me a 7-cup KitchenAid Food Processor, which I’ve been wanting for about 6 months now. I’m very excited to get home after the holidays and try making some wonderful pastries with it.

If you are still trying to decide on what you will be serving this holiday I’ve got some wonderful ideas for you. Maybe one of these recipes will fit perfectly on your family’s Christmas table. The Cherry Almond Glazed Pork is an absolute show stopper, it’s a favorite by our company’s owner – Clyde.

Honey Roasted Pork Loin
by Randy and Emma Williams

2 – 3 lb. boneless pork loin
¼ c. honey
2 T. Dijon mustard
2 T. mixed or black peppercorns, crushed
½ t. dried thyme
½ t. salt

Place roast on a lightly greased rack in a shallow roasting pan. Combine honey and next 4 ingredients; brush half mixture over roast. Bake at 325 for 1 hour; brush with remaining mixture.

Bake 30 additional minutes. Our Christmas favorite!

Corned Beef & Cabbage
by Clarice Brown

Prepare corn beef as directed on package. Place corn beef in roasting pan, fat side up. Add spices supplied. Bake at 300 degrees for 1 hour per pound or until tender.

Trim off excess fat and slice. Place back in roaster. Add 1 head quartered cabbage and one onion, chopped coarsely. Add salt and pepper to taste. Bake until cabbage is tender. (In a top of the counter roaster, 4 hours at 300 degrees.)

Cherry Almond Glazed Pork
by Sue Lear
(Sue doubles the sauce recipe for this.)

When you brown and cook the chops, be sure they do not overlap in the skillet, so each one will be evenly glazed with the cherry sauce. For 2 or 4 servings, you’ll find the pork chops easier to prepare and serve than a tiny roast. But when it comes to a dinner for 6 or more, we recommend the pork loin roast with the same glaze.

2 servings:
¼ cup cherry preserves
1 tablespoon light corn syrup
1 tablespoon red wine vinegar
Dash of cinnamon, nutmeg, cloves
1 tablespoon of slivered almonds, toasted

4 servings:
1/2 cup cherry preserves
2 tablespoon light corn syrup
2 tablespoon red wine vinegar
Dash of cinnamon, nutmeg, cloves
2 tablespoons of slivered almonds, toasted

6 servings (3 pounds):
12 ounce jar, (1 cup) cherry preserves
2 tablespoons light corn syrup
¼ cup red wine vinegar
¼ teaspoon of cinnamon, nutmeg, cloves
2 tablespoons of slivered almonds, toasted

8 servings (4 pounds):
12 ounce jar (1 cup) cup cherry preserves
2 tablespoons light corn syrup
1/4 cup of slivered almonds, toasted

For Pork Chops (2-4 servings):
In skillet, brown chops on both sides. Drain fat. Sprinkle chops with a little salt and pepper. Add 1 tablespoon water. Cover, cook over low heat for 30 minutes. Meanwhile, combine in small saucepan the cherry preserves, corn syrup, vinegar, and seasonings. Heat mixture to boiling, stirring frequently. Remove from heat and stir in almonds. Keep cherry sauce warm ‘til ready to use. When chops have cooked 30 minutes, spoon on just enough sauce to glaze; cover and cook 15 more minutes more, ‘til chops are tender, basting one or twice with the remaining sauce.

Pork Loin Roast (6-8 servings):
Rub roast with a little salt and pepper. Place on rack in shallow baking pan. Roast, uncovered, in slow oven (325 degrees) for about 2 to 2 ½ hours. Meanwhile, combine in small saucepan the cherry preserves, corn syrup, vinegar, and seasonings. Heat mixture to boiling, stirring frequently. Remove from heat and stir in almonds. Keep cherry sauce warm till ready to use. When meat has roasted 2 to 2 ½ hours, spoon enough hot cherry sauce over the roast to glaze; return to oven for about 30 minutes more, ‘til meat thermometer registers 170 degrees. Baste roast with sauce several times during last 30 minutes. Pass remaining sauce with the roast.

How Sweet it is

I posted last week about my mother-in-laws turkey and how wonderfully delicious it was. Well, this Thanksgiving she didn’t cook her famous turkey, instead she made a traditional Spanish meal.

Josefa and I had talked a couple of months ago about traditional Spanish holiday meals and she mentioned to me a very simple recipe that she hadn’t cooked in quite awhile. You bake beef, pork and chicken together in a pan. As she talked about how delicious this meal was I mentioned that we should do that for the holidays.

When my husband and I arrived in Mt. Vernon at their home on the 22nd, I was surprised, for she was preparing this very meal. This recipe is so easy almost fool-proof.

McConnell Holiday Meal
By Josefa McConnell
The size of your gathering well determine the size of meats your purchase.

1 beef roast or brisket
1 large chicken or small turkey
1 whole ham

Place in a large roasting pan, with the poultry in the middle.

Add 2 cups of chicken stock and sprinkle all meat with garlic powder. Be sure to cover entire meat heavily with the garlic powder. Cover tightly with alumni foil and bake at a very low temperature, 200 degrees.

Josefa puts the meat in the oven around 11 pm or Midnight and takes it out about 7 pm. She then lets it sits completely covered all morning, to let the juices really set in.

This meal is outrageously delicious! The next morning the smell in the house was almost too much to bear. The meat was so tender it fell apart and the taste was out of this world. She adds no salt because the meats take the flavors of the other meats as they cook. The ham provides the salt flavoring for everything.

I went to my parent’s house bragging about the meal Josefa had cooked and we may try it for my family’s Christmas.

(On a side note: I submitted a couple of my own recipes to Paula Deen a week ago. Yesterday in the mail was a hand written envelope and letter thanking me for my recipes. And, informing me that Michael, who is Paula’s husband, was ready to be the official taste tester. Now, I’m sure it wasn’t Paula herself that wrote the letter to me, but it was handwritten, and to me that still means a lot. Also, the timing in which I received a response back impressed me. Thanks Paula!)

Back Home on the Farm

As I have said in previous posts, I am a farm girl that was raised on a registered Charolais beef cattle operation, therefore in my family we ate a lot of beef.

In fact, beef was present at almost every meal in my family. My father believed if you were a beef operator, then you eat what you produce.

Whenever we eat out with my parents, my father almost always orders a steak. He thinks that by ordering and eating what he produces, raises and sells, then he is continuing to market his own product.

I also share the belief in supporting the ag sector you work and live for, but I also think it’s important to support the rest of the livestock ag industry as well….sheep, poultry, pork, ect.

Therefore, I make it custom in my home to purchase beef, pork and poultry, with the occasional lamb purchases. Yes, I prefer beef, but that is because of my rural roots and that will never change.

Now, my father on the other hand, very seldom have I seen him order rack of lamb or chicken in a restaurant. No, I take that back. I have never seen him order chicken in a restaurant. Although, he will occasionally purchase pork loins from one of my college friends though.

Will his preference for beef ever change? No, and that’s fine. But I know that I will encourage my children to venture out of the beef eating circle and find what their own preferences are. Not that my parent’s didn’t encourage my brothers and I to try new things. It’s just easier sometimes, to reap what you sow when you’re a farm family.

Here are a few pork recipes from two of my co-workers that I’ve enjoyed. They are both very easy for any family to prepare during a work week.

Pork Chops
by Susan Phillips

6 pork chops (thick)
6 large onion slices
1/3 c. firmly packed brown sugar
1/3 c. chili sauce
1 ½ T. lemon juice
¾ tsp. salt
1/8 tsp. pepper

Arrange chops in pan or cookie sheet lined with foil. Top each chop with onion slice. Combine remaining ingredients and pour over chops. Cover with foil and bake 350 degrees for 1 -1 ½ hours.

Ham & Potato Frittata
by Julie Harker

Eight eggs, beaten
1 10 oz. can of Cream of Potato condensed soup
1/2 c. milk
1 c. cheddar cheese, grated
1 Tbsp. garlic powder
1/4 tsp. thyme, ground
Black Pepper, ground, to taste
1 C. ham, chopped

Mix eggs and milk. Stir in soup and garlic powder, ground thyme and pepper. Stir in ham and cheese. Pour into 9 x 13 buttered casserole dish. Bake 25 min. at 350 degrees. Serves plenty of people!

Another Day, Another Recipe

Yesterday I got home to find a wonderful surprise in the mail for me! The Christmas Edition to Paula Deen’s magazine, Cooking with Paula Deen. This si the third magazine I’ve received and I have enjoyed reading every one of them from front to back. If you are looking for a good Christmas gift for your friends I would highly recommend giving a magazine subscription to this magazine.

I am planning on getting my mother a subscription because she is always reading my issues when she comes up to visit. She loved Paula’s recipes and her new tv show Paula’s Party too.

On to another topic, recipes. I received this recipe in a recipe exchange yesterday and thought it sounded very easy and good. I haven’t tried it yet, but plan on doing so this weekend though. If any of you try it before me, however, let me know what the result it.

Italian Bread Roll
By Lura Roti

2 loaves of frozen bread dough (1 pound each and white) thawed
1 package of Pepperoni (pizza style slices)
1 package of Canadian bacon (pizza style slices)
1 package of parmesan cheese shredded (2 cups)
1 package mozzarella cheese shredded (2 cups)


Heat oven to 400 degrees, roll out the two thawed bread rolls on a floured surface-flat into a rectangle shape-layer the Pepperoni, Canadian bacon, and cheeses. Then roll up jelly roll style, pinch the ends and place seam side down on a backing pan-I use a 10x13 Pyrex. You can brush with egg white and sprinkle with salt or sesame seeds if you want- then bake for 20-25 minutes or until it is brown and sounds hollow when tapped. Cut into
3/4 inch slices-serve warm or chilled

THIS IS A Party hit! and I love the leftovers as lunch.

Fast Family Meals

I’m cooking it up today with Jan Prenger, with whom I work with at Learfield. She emailed me these recipes to put in the company cookbook. She said back when she had a family of five to cook for it wasn’t always easy getting a healthy and tasty meal on the dinner table that EVERYONE liked, but these three recipes always put smiles on her family’s faces.

The Country Club Eggs is one of my favorites because my cousin Tracey always makes it for our yearly family reunion. This dish is perfect for a morning breakfast.Thanks for sharing Jan!

Bar B Q Roast
by Jan Prenger
1 cup ketchup
¾ cup water
2 Tablespoons Worcestershire sauce
1 teaspoon dry mustard
2 Tablespoon vinegar
¼ cup sugar
Salt and pepper

Mix all of the above ingredients together and pour over roast. Bake in 300 degree oven for 4 hours.

BBQ Brisket
Rub both sides of Brisket with:
Onion salt
Garlic salt
Celery salt
Liquid smoke
Worcestershire sauce

Wrap in foil and marinade over night. Bake in 275 degree oven for 5 hours. Cool and slice thin. Serve with BBQ sauce, is desired.

Green Rice Casserole
2 cups cooked rice
1 package frozen chopped broccoli or spinach
2 eggs beaten
½ cup vegetable oil
1 chopped onion
1 clove garlic
1 cup milk
1 lb. American Cheese (Velveeta)

Mix all together and bake at 350 degrees for 1 hour.

Country Club Eggs
5 slices of white bread
1 lb. mild sausage
½ lb. sharp cheddar cheese, grated
5 eggs
2 cups milk
¼ teaspoon dry mustard
1 teaspoon salt
¼ teaspoon sage
¼ cup butter

Butter large baking dish. Cube bread and cover bottom of dish. Fry sausage and drain well. Cover cubed bread with sausage and put grated cheese over sausage. Beat eggs, milk and seasonings, pour over bread, sausage and cheese. Melt butter and drizzle over all ingredients. Cover and refrigerate overnight. Cover loosely with foil. Bake 1 hour in 325 degree oven.