Category Archives: Lady Fab Cooks
Taco Crescent Pie
We love Mexican inspired food in the Porter House. Well we love all food but Mexican is high on the list as one of our faves. Especially Taco Salad. I remember one time my sister had called and in our conversation she asked, “What did we have for dinner?” Before I could even answer she was like “Let me guess, ummm Taco Salad.” Real funny sis, Real funny. And no we did not have Taco Salad. Well not that day at least. LOL. Anywho, my good friend and roommate from college introduced me to this fabulous recipe. It’s like having a pizza (our other fave) but in taco formation. It’s #SoGood. Make it today. Your family would love you for it.
Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning
- 1/2 cup water
- 1/2 cup chunky salsa
- 1 tube (8 ounces) refrigerated crescent rolls
- 1-1/2 cups crushed tortilla or corn chips, divided
- 1 cup (8 ounces) Sour Cream
- 2 cups shredded cheddar cheese
- Shredded lettuce (optinal), for garnish
- Sliced ripe olives (optional), for garnish
- Diced tomatoes (optional), for garnish
Instructions
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add seasoning mix, water and salsa; simmer, uncovered, for 5 minutes.
- Spread the crescent roll dough in 10-in. pie plate to form crust; press seams to seal. Sprinkle 1 cup tortilla/corn chips over bottom of crust. Add meat mixture; spread with sour cream. Sprinkle on the remaining tortilla/corn and then top with shredded cheese.
- Bake at 375° for 20 minutes or until crust is golden brown. Serve with lettuce, olives and tomatoes and Ole’.
Stuffed Chocolate Dipped Strawberries
Valentine’s Day is drawing near and I always get SUPER excited. You see in the Porter House Valentine’s Day for my husband & I is like Christmas for the kids. Yes! Valentine’s Day. A day filled with Love and Romance and Passion and Kisses and Candy and Flowers and Dinner and ok ok you already know. But even though the Porter’s are like that 365, 24/7 …. It’s just something about February the 14. It’s like EXTRA Special. A day designed for LOVE. I know by now you are like Tameca .. the strawberries ??? OK! enough rambling so I guess i’ll move on. Soooo just when you think chocolate covered strawberries were the belle of the ball, thebomb.com, the Pièce de résistance. BAM! The world is introduced to stuffed chocolate dipped strawberries. Talk about a Oh, My Goodness moment. I don’t know who came up with the concept but they got a sure winner with me. #WishingIHadSomeNow
Ingredients
- 12 strawberries
- 3/4 c milk chocolate chips (can use semi-sweet)
- 3 oz cream cheese
- 2 – 3 Tbsp powdered sugar
- 1/4 tsp almond extract
- chopped almonds, nuts, graham cracker crumbs (optional for garnish)
Instructions
- Rinse and halve strawberries lengthwise. Core out the center but leave the stem on. Dry on paper towels.
- Melt chocolate in microwave bowl until melted…stirring regularly.
- Line a cookie sheet with wax paper.
- Hold strawberry by the stem and dip in the chocolate, covering half of the strawberry. Place on the wax paper lined sheet.
- Beat together cream cheese, powdered sugar, and almond extract. Spoon into a pastry bag. Pipe into strawberries. Sprinkle the nuts or graham cracker crumbs on top for garnish (optional).
- Enjoy with your Sweetie & a glass of wine or champagne.
Porter House Party Punch
My family loves punch. Punch for bar-b-ques. Punch for birthdays. Punch for the holidays. Anyday, Anytime PUNCH, PUNCH, PUNCH! Yes! we love it that much. So today I have for you a Porter house original that is a sure crowd pleaser. So go ahead and get that punch bowl ready. It’s Party Time!
Ingredients
- 2 1/2 cups granulated white sugar
- 6 cups water
- 2 (3 ounce) packages cherry flavored Jell-O mix
- 1 (3 ounce) package strawberry flavored Jell-O mix
- 1 (46 fluid ounce) can pineapple juice
- 2 (6 oz.) cans frozen orange juice
- 1/2 cup frozen pink lemonade juice
- 2 (2 liter) bottles of ginger-ale, chilled
- slice fruits (optional), for garnish
Instructions
- Bring the sugar, water, cherry and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Let the juices cool.
- Divide mixture into 2 or 3 (gallon size) ziploc freezer bags. Freeze the mixture overnight. 3 to 4 hours before the party remove from freezer and allow mixture to thaw partially.
- When ready to serve combine the contents of the punch mixture with the bottles of chilled ginger-ale in a large enough container; stir until slushy. Fill punch bowl with combined mixture and refill as needed. Recipe makes enough for 2 punch bowls.
Porter House Dream Bars
*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!
Ingredients
- 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
Instructions
- 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.
Southern Fried Fish
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”.
Ingredients
- 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
Instructions
- 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.
Oven-Baked Baby Back Ribs
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
Ingredients
- 2 racks baby back rib
- Favorite seasonings or dry rub
- Favorite barbecue sauce
Instructions
- 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
Oven-Fried Pork Chops
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.
Ingredients
- 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
Instructions
- 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
Mason Jar Breakfast Parfait
I love breakfast but there are times when I don’t feel the desire to whip out the pot & pan. Or when I simply crave something other than my usual “Green Smoothie”. This recipe is a great way to eat on the go & still be healthy. It also makes for a perfect snack.
Ingredients
- 1 cup low fat Greek yogurt
- 1/2 cup granola, any variety
- 1 cup washed & cut seasonal fruit (blueberries, strawberries, figs, peaches, raspberries).
- 1 TBSP honey
- 1 pint size mason jar w/ lid
- spoon
Instructions
In a mason jar add the yogurt and then fruit. Drizzle honey on top. Add granola last so it stays crisp. (Optional: Sprinkle parfait with a little cinnamon). Don’t forget to grab a spoon.
Mason Jar Salad
Delicious lunches can be just a few easy steps away. All it takes is a trip to the grocery store, a couple pantry staples, some mason jars, and an hour of your time.
Why mason jars, you might ask? Despite the obvious cuteness factor, these jars will keep your greens fresher than fresh, they won’t stain, they’re BPA free, microwave and dishwasher safe, perfectly sized for salads for one, won’t leak, travel well, and are reusable. Convinced? Yes, I thought so!
There really are only two rules to the mason jar salad: Start with the dressing or sauce, and end with the lettuce and herbs. However you want to layer the rest of the ingredients—try different meats, beans, lettuces, cheeses, vinaigrettes, or sauces—is up to you (though I usually layer by weight so heavier items, like tomatoes, are on the bottom).
The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! When lunchtime rolls around, you’ll be sitting pretty with your delicious salad ready to be shaken up.
To get you going, check out three of my favorite recipes, ingredients listed in layering order. Happy lunching!
Caprese Pasta Salad
2 tbsp basil pesto (homemade or store-bought)
1 cup cherry tomatoes
1 ½ oz fresh mozzarella, chopped into bite sized pieces
2 oz cooked penne pasta
½ cup fresh spinach leaves
½ cup fresh basil, chopped
Chickpea Salad
2 tbsp easy lemon vinaigrette (see below)
1 cup chickpeas
½ cup sun-dried or oven roasted tomatoes
¼ cup spring onion, chopped
¼ cup red onion, chopped
½ cup olives, chopped
¼ cup piquillo peppers, chopped
½ cup fresh spinach
Greek Pasta Salad
2 tbsp easy lemon vinaigrette (see below)
1 cup cherry tomatoes
¼ cup red onion, chopped
1 cup cucumber, chopped
½ cup feta, crumbled
2 oz rigatoni, cooked
½ cup mixed greens
½ cup fresh mint, chopped
Easy Lemon Vinaigrette
(will make enough for 3-4 mason jars)
Juice from one large lemon
½ cup olive oil
Good pinch of salt
Couple of grinds of black pepper
Shake all ingredients together in a small container.
Speaking of shaking, try to remember to leave room at the top of each jar. Don’t worry if you get a little over zealous (I usually am!) with your ingredients though—just shake the jar like crazy when you’re ready for lunch, eat a few bites, then shake some more once there’s a bit more room!
Homemade Granola Bars
Ingredients
- 4 tablespoons butter
- ¼ cup honey
- ¼ cup brown sugar, packed
- ¼ cup peanut butter
- 1 teaspoon vanilla extract
- 2 cups quick cooking (1 minute) oats
- ½ cup Rice Krispies cereal
- 1 cup m & m’s
- 1 cup chocolate chips, melted (optional drizzle)
Instructions
- In a nonstick pan over medium-low heat, melt the butter.
- Stir in the honey, brown sugar, and peanut butter.
- Bring to a very light simmer.
- Simmer for 2 minutes.
- Remove from heat.
- Stir in vanilla extract.
- Stir in oats and Rice Krispies until completely coated.
- Press mixture into a 8 x 8 inch pan lined with greased parchment paper. Be sure to press down really firm.
- Sprinkle the top with m&m’s and press them into the mixture.
- Refrigerate for 30 minutes or until firm.
- Remove from pan and cut into bars with a sharp knife.
- Drizzle on the melted chocolate.
- Refrigerate until chocolate has set.
- Store in the fridge or in airtight container. (I prefer fridge)
- Eat & Enjoy!
I Am Lady Fab 