Daily Archives: January 18, 2013
*Warning – The recipe you are about to see is a diet wrecker. So get the spanx and the girdles ready.
Alright now that I have that out of the way do I have a real treat for you. Something that is Oooey, Gooey and Oh So Chewy; the Porter House Dream Bars. Now I know that some of you have probably had this recipe before. You probably even refer to them as 5 Layer Bars, 7 Layer Bars and even Hello Dollies. It’s pretty much the same but different. I have topsy turvy the original recipe and remixed it into a Porter House Original. It’s #SoGood!
- 1 (17.5 ounce) package of Betty Crocker chocolate chip cookie mix (plus egg and butter called for on the package)
- 1 cup chocolate chips
- 1 cup shredded coconut
- 1/2 cup peanut butter chips
- 1/2 cup butterscotch chips
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup M&M’s
- Preheat oven to 350 degrees F. Spray the bottom and sides of a 13×9-inch baking pan with cooking spray and line it with parchment paper leaving an over hang on the sides, and then spray the parchment paper with cooking spray.
- Make cookie dough according to package directions and then press it evenly into the bottom of the prepared pan. Sprinkle the cookie dough evenly with chocolate chips, coconut, peanut butter chips, and butterscotch chips. Pour the sweetened condensed milk evenly over top and then sprinkle on the M&M’s.
- Bake for 20-25 minutes (do not overbake, the edges will be golden brown and the middle may look slightly underdone) and then cool completely on a wire rack.
- Cut into bars and serve.
*Chef’s Tip – These bars are perfect for you to BYOC (Be Your Own Chef). Basically just play around with the ingredients. The beauty about it is you can add or take away anything from these bars and adjust it to your liking! Want nuts? Add nuts. Want Fruit? Add dried fruits. Mix and match different candies and flavored chips! Have fun and let your imagination run wild! After all who knows you better than you.
The House of Stewart, Fish Fry Saturdays @ Mt Ester A.M.E Zion Church and Auburn A.M.E Zion Church, The Yella’ Store and The Chicken Coop. And if you are from my hometown you know exactly the who, where and what I am talking about. Not to forget this post would not be complete without the mention of my new local fave Mr. Shark’s. Oh My Goodness! Talk about total YUM factor. Okay now I got my mouth watering. LOL. So when I’m feeling nostalgic and craving a taste of back home. Or I can’t visit my local fave seafood spot I just whip out the ole’ cookbook and in the words of my daddy, I get ta “switchin’ in the kitchen”.
- 6-8 fish fillets, such as haddock, tilapia, cod, etc.
- 1/4 c. evaporated milk
- Old Bay, Salt, Black Pepper, Garlic Powder, Onion Powder, etc. for seasoning
- 1/2 c. flour
- 1/4 c. corn meal
- 1 frying pan or skillet (about 10″)
- Canola Oil for frying
- Lemon Juice
- If fish is frozen, let them thaw. If fish is fresh, clean, wash and dry the fish.
- Pre-Heat canola oil on med to med-high heat.
- Mix together the milk and seasoning in a small shallow dish. Dip the fish in the milk mixture.
- Mixture together the flour and corn meal. Roll fish in the flour/corn meal mixture.
- Fry the fish in the hot canola oil for 4-5 minutes or until brown. Turn fish carefully. Fry 4-5 minutes more or until fish is brown and cooked.
- Put fish on a paper towel or brown paper bag to soak up the excess oil. Lightly season fish fillets to taste & drizzle each piece of fish with lemon juice.
- Serve Hot & Fresh out the grease. Enjoy!
*Chef’s Tip: Not quite sure if the fish is done? Try testing the fish with a fork. The fish will be fully cooked when it falls apart easily.
Tried, Tasted & True. These ribs are down right delicious, tender and fall off the bone. Talk about “Slap Yo’ Momma” good.
*Disclaimer* I would totally not advise that you slap yo’ momma. Unless you want to be in the hospital or for the most part, DEAD!
Now back to the subject at hand, RIBS! You must, I say you must try this recipe. Especially if you love ribs. It is foolproof and so easy to make. You will be soooo glad that you did. #YummyInMyTummy
- 2 racks baby back rib
- Favorite seasonings or dry rub
- Favorite barbecue sauce
- Preheat oven to 225 degrees.
- Remove membrane from the back of the slab of ribs
- Season your ribs with Dale’s marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
- Place ribs, meat side down, in baking dishes.
- Cover the baking dishes with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
- Remove from oven and serve them up with a side of potato salad and some baked beans
We barely, more like hardly ever fry things in the Porter house. So when we fill the need to indulge our main go-to is pan-fried or oven-fried. And today I have for you a yummy, tasty and might I add juicy pork chop recipe that will blow your mind. Try it today and you’ll see what I mean.
- 4 pork chops, trimmed
- 2 tablespoons butter, melted
- 1 egg, beaten
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion pwder
- 1 cup herb-seasoned dry bread stuffing mix or Italian bread crumbs
- Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan.
- Stir together egg, milk, salt, pepper, garlic powder and onion powder.
- Dip pork chops in egg mixture, coat with stuffing mix/Italian bread crumbs and place in pan.
- Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
- Serve with your favorite side & Enjoy