Wednesday, July 29, 2015

Crispy Baked Sweet Tea Pork Chops with Blueberry Peach Salsa

Ingredients for Pork Chops:
· ½ teaspoon baking soda
· 4 cups water, divided
· 3 tea bags
· ½ cup sugar
· 3 tablespoons sea salt
· 5 thin boneless pork chops
· 1 cup bread crumbs
· 1 cup all-purpose flour
· 2 teaspoons sugar
· 2 teaspoons black pepper, lemon pepper or garlic pepper
· 2 teaspoon salt
· ½ teaspoon onion powder
· 3 eggs
· 1 ½ cups skim milk
· Cooking spray

Ingredients for Salsa:
· 1 ½ cups fresh blueberries
· Zest and juice of 1 lime
· 1 large peach, peeled and finely diced
· 3 tablespoons chopped fresh basil
· 2 tablespoons hot pepper jelly
· 1 tablespoon olive oil
· Salt and pepper, to taste

Directions for Pork Chops:
1. Sprinkle baking soda into the bottom of large heat-proof bowl. Boil 1 cups water and pour into the bowl and add tea bags. Cover and let sit for 15 minutes. Remove the tea bags and stir in sugar. Once sugar is dissolved, add the remaining 3 cups cold water and stir to combine. Stir in salt and let sit until mixture cools to room temperature.
2. Once sweet tea brine reaches room temperature, add the pork chops and cover. Refrigerate at least 5 hours and up to 10.
3. Preheat oven to 400 degrees.
4. Combine bread crumbs, flour, sugar, pepper, salt and onion powder in a medium bowl. In another bowl, combine the eggs and milk.
5. Remove the pork chops from the brine and pat dry with a paper towel. Get as dry as possible.
6. Take each pork chop and dip in egg mixture; then press into the breading mixture, being sure that each pork chop is well breaded.
7. Put chops on a baking sheet that has been sprayed with cooking spray. Then spray the pork chops with cooking spray lightly. This will allow them to crisp while cooking.
8. Bake for 25 minutes or until the breading is golden brown and pork is cooked through. Serve immediately with salsa.

Directions for Salsa:
1. Coarsely chop half of blueberries. Toss with whole blueberries and remaining ingredients. 2. Serve immediately or cover and chill up to 24 hours.

Monday, July 27, 2015

Fresh Blueberry French Toast Casserole

· 4 cups of cubed croissant pieces
· 6 eggs
· 1 ½ cups milk
· 1 ½ cups half-and-half
· 1 teaspoon vanilla extract
· 1 teaspoon cinnamon
· 2 cups fresh blueberries
· Maple syrup
· Confectioners’ sugar

1. Preheat oven to 350 degrees.
2. Arrange bread in a 9x13-inch baking dish, sprayed with cooking spray.
3. Whisk together the eggs, milk, half-and-half, vanilla and cinnamon in a large mixing bowl and pour over croissant cubes.
4. Sprinkle blueberries over the top. Cover and refrigerate overnight.
5. Preheat oven to 350 degrees. Bake casserole for 45 to 55 minutes, being careful not to brown too much on top. Cover with foil if necessary.
6. Remove from oven and let stand 10 minutes before serving. Drizzle with maple syrup and sprinkle with confectioner’s sugar before serving.

Friday, July 24, 2015

Vanilla Cream Layered Delight

Y'all, this dessert is so good!  An easy, cool something to make when you don't want to heat up the kitchen.  
As you can see, I might have gone a little crazy on the white chocolate chips on my piece.  I mean if one chocolate chip is good then 20 must be better.  

· 1 package golden Oreos, finely crushed
· 6 tablespoons butter, melted
· 1 (8-ounce) package cream cheese, softened
· ¼ cup white sugar
· 2 tablespoons and 3 ¼ cups cold milk, divided
· 1 (12 ounce) container Cool Whip, divided
· 2 (3.4 ounce) packages instant vanilla pudding
· 1 bag white chocolate chips

1. In a large bowl, combine Oreos and butter and mix until crumbs are fully coated. Press the crumbs into an ungreased 9x13-inch baking dish. Place dish in refrigerator.
2. In a medium bowl, beat the cream cheese with an electric mixer until light and fluffy. Add 2 tablespoons milk and sugar and mix well. Fold in 1 ¼ cups Cool Whip. Spread this over the crust.
3. In another bowl, combine the vanilla pudding mixes with 3 ¼ cups milk. Whisk together until pudding begins to thicken. Spread the pudding mixture over the cream cheese layer. Let set for about 10 minutes.
4. Spread the remaining Cool Whip over the top. Sprinkle the chocolate chips over the top.
5. Refrigerator for 4 hours before serving.

Wednesday, July 22, 2015

Highlights from a grocery store convention

Check out Crevolyn's article this week in the Gainesville Times here....  All about the Georgia Food Industry Convention, the Best Bagger competition, and blueberries! 

Strawberry Shortcake Salad

· 1 (3.4 ounce) box instant vanilla or white chocolate pudding mix
· 1 cup milk
· 1 (8-ounce) container Cool Whip
· 1 ½ cups mini marshmallows
· 3 cups angel food cake cubes
· 2 cups diced strawberries

1. Whisk together pudding mix and milk until thickened. Slowly stir in Cool Whip until mixed well.
2. Add the marshmallows, cake cubes and strawberries and stir gently. Refrigerate until ready to serve.