Blog Archives
Pepperoni Pizza Quesadilla
So pizza is one of our Top 10 faves in the Porter House. So when I came across this recipe that meshed together two of our faves, Mexican & Pizza; I was all over it. It’s like having the best of two worlds. This recipe also makes for a great appetizer too!
Ingredients
3-4 tablespoons butter, melted
1 garlic clove, minced
1 teaspoon italian seasoning
1 teaspoon parmesan cheese
4 flour quesadillas (8 inch)
shredded mozzarella cheese
pizza sauce
Toppings ( pepperoni, onions, black olives, pineapples, sausage, peppers, etc)
Instructions
Heat grill pan or skillet to medium heat.
Stir together melted butter, minced garlic, italian seasoning, and grated parmesan cheese. Brush tortilla with butter mixture and place buttered side down on grill pan or skillet. Now spread on pizza sauce, cheese, onions and pepperoni.
Cook until buttered side is golden brown. Fold tortilla over and press lightly. Cook for another minute. Remove quesadilla from skillet and lightly brush with the butter mixture again. Sprinkle on parmesan cheese, garlic powder and oregano. Cut into thirds.
Serve with a side salad and your favorite dipping sauces like garlic butter, pizza sauce, cheese sauce, alfredo sauce and/or ranch. Eat & Enjoy!
* Chef’s Note – BYOC (Be Your Own Chef) Let your creativity run wild. Mix and match your favorite pizza toppings to give it a more personal touch. Besides there is no wrong way to eat a pizza. Only your way!
Source: Divas Can Cook
Porter House Black & Blue Salad
I love me some salad. Chef, Cobb, Caesar, House, Black & Blue, Just Salad Point Blank Period. I LOVE SALAD. My only exception is NO RANCH PLEASE. Anything but that, ewww! Anywho whenever we go out to various restaurants I always get a salad. But when there is one that leaves a lasting impression I try to recreate it at home. So today I have for you one of my faves that was recreated from O’ Charley’s Black & Blue Salad. I mean you have your fresh veggies, crumbled blue cheese and a medium done grilled ribeye steak. How can you go wrong? You have to try this one. It is Sooo Good!
Ingredients:
1 8 oz Grilled Ribeye Steak (Medium Done), sliced
1 large bunch leafy green lettuce (about 8 ounces)
1/2 cucumber, peeled & sliced
1 cup cherry tomatoes
1/2 cup blue cheese crumbles, for garnish
1 cup of croutons
Blue Cheese Jam Jar Dressing, recipe follows
Blue Cheese Jam Jar Dressing:
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup blue cheese crumbles
2 tablespoons mayonnaise
1 tablespoon cider vinegar
2 tablespoons chopped fresh chives
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Instructions
Wash all veggies well (make sure you dry the lettuce when finished). Peel and slice 1/2 of a cucumber, set aside. Next roughly chop the lettuce. Add all veggies to a large bowl.
Now add the buttermilk, sour cream, mayonnaise, vinegar, chives, garlic, blue cheese , salt and pepper to taste to a 2 cup mason jar. Cover with the lid and shake until well combined.
Drizzle about 1/2 cup (or more) Blue Cheese Jam Jar Dressing onto veggies . Toss well with tongs.
Top salad with blue cheese crumbles, croutons and sliced Ribeye steak. Serve with the extra dressing on the side.
Reese’s Peanut Butter Pie
Who doesn’t love a Reesa cup as I call them. LOL. I mean when Chocolate & Peanut Butter are joined together in the mist; What a combination. And this dessert is no exception. Just picture a Oreo cookie crust, smooth peanut butter filling, fresh whipped topping and loads of chopped Reese’s cups on top. Oh Baby!
Ingredients
Filling
1 Oreo cookie pie crust
1 (8 oz) pkg cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla
1 1/2 cup heavy cream
Whipped Cream Topping (for garnish)
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
ganache or chocolate ice cream topping for garnish
Mini Reese’s peanut butter cups for garnish
Instructions
In a mixer, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth and airy. Now in a separate COLD bowl whip heavy cream until it hold soft peaks. (Be careful DO NOT over whip; It will turn into butter if you do). Next fold in the whipped heavy cream to the peanut butter mixture until fully incorporated. Spoon peanut butter mixture into crust and stripe with chocolate ganache or chocolate ice cream topping. Refrigerate pie until set.
Now it is time to make the topping for garnish. In a separate COLD bowl whip heavy cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. (Again DO NOT over whip because it will turn into butter). Decorate pie with whipped cream and roughly chopped peanut butter cups. Mmmmmm…..
*Chef’s Note – If you want a more lower fat recipe just substitute the sugar with splenda, and the cream cheese with reduced fat cream cheese.
Butterscotch Oatmeal
So I grew up on the stuff that came in a little package that you simply add water to. That was until I met my husband; who introduced me to the old school way of oatmeal. I tried it once and have never looked back. It is So Simple, So Good; Not to mention So Good For You. No more instant for me. I want the real deal.
Ingredients
1 3/4 cups milk
1/2 cup packed brown sugar
1 egg, lightly beaten
1 cup quick-cooking oats
1 tablespoon butter or margarine
Instructions
In a saucepan over medium heat, combine milk, brown sugar and egg. Cook, stirring constantly, for 5-7 minutes or until mixture boils. Add oats; cook and stir for 1 more minute. Remove from the heat. Add butter; cover and let stand for 3-5 minutes. For garnish sprinkle some extra brown sugar on top.
* Chef’s Note – For an extra touch garnish with your favorite fruit like sliced bananas or blueberries.
Spaghetti Pie
This recipe was giving to me from a friend, from a friend. It gives a whole new spin on just ordinary spaghetti. Warning: This is a dish I label as “A FEEL GOOD MEAL”. In the sense that it takes a lot of steps to complete. Save this for those special occasions or simply Just Because. Happy Chefing!
Ingredients
Chocolate Eclair
This dish was brought to a potluck and I loved it so much you know what I did. Asked for the recipe of course. Who knew that just five ingredients could make a FAB dessert. And its NO BAKE; I’m All In. It’s just perfect for the chocolate lover in me and you too!
Ingredients
- 1 box of honey graham crackers
- 2 small packages of Vanilla instant pudding mix
- 3 cups milk
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 (16-ounce) container ready-to-spread chocolate frosting
Instructions
- Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.
- In a large bowl, whisk together pudding mix and milk; fold in whipped topping until mixture thickens.
- Spread half of pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover to chill overnight. Serve the next day & Enjoy!
Pineapple Delight
I remember the first time I had this dessert. I LOVED it then & I LOVE it even more today. Its cool, refreshing and not overly sweet. Just perfect for a hot summer’s day. It’s even better the next day; if by chance there are any leftovers. Truly a family favorite here in the Porter House.
Ingredients
2 cups of grahams crackers, crushed
6 tablespoons of sugar
6 tablespoons of butter, melted
1 – 8 oz of cream cheese, soften
1 – 14 oz can of sweetened condensed milk
1 – 20 oz can of crushed pineapple, drained
1 – 8 oz container of cool whip
Instructions
Preheat oven to 325 degrees.
Mix crumbs, sugar and melted butter. Press mixture onto bottom of 13 x 9 baking pan. Bake for 10 min.
In a large bowl, beat soften cream cheese and sweetened condense milk until smooth. Next mix in the drained crushed pineapple. Now fold in the cool whip. Spoon pineapple mixture over graham cracker crust once it has completely cooled. Garnish mixture with a few graham cracker crumbs sprinkled on top. Refrigerate overnight. Serve the next day and enjoy!
Pan-Fried Tilapia
Ingredients
6-8 Tilapia fillets, rinsed and patted dry
1 egg
1/3 cup milk
1/2 cup Italian bread crumbs
1/4 cup Parmesan Cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Old Bay
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 cup olive oil
4 Tablespoons butter
Lemons
Instructions
1. Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, parmesan cheese, onion powder, garlic powder, Old Bay, black pepper, and sea salt.
2. Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a sheet pan.
3. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
4. Heat olive oil and butter in a non-stick skillet over medium heat. Once the oil is hot lay fillets in the pan and cook for 2-3 minutes or until golden brown on the pan side. Flip fillets and cook for another 2-3 minutes. When done remove fillets from oil and drain on paper towels or paper bag. Sprinkle fillets with fresh squeezed lemon juice. Serve immediately with your favorite side dish & Enjoy!
* Chef’s Tip – Want a little smoke flavor? Cook these fillets on the grill. Delish!
Mac & Cheese Bake
Whats more soulful than a heaping of mac & cheese. Old school baked that is and here in the Porter House it’s a tried and true staple. Anytime we can have it. We make it. It’s just that popular. I believe it’s one of the most requested. It’s a great accompliment to the main course but good enough to stand alone. Behold the POWER of cheese.
Ingredients
- Cooking spray or butter
- 16 oz cooked elbow macaroni or shells
- One 12-oz can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup (1/2 stick ) of butter, melted
- 1 teaspoon salt
- 1 teaspoon of pepper
- 1 teaspoon of dry mustard
- 2 large eggs, beaten
- 10-oz Cabot Seriously Sharp Yellow Cheddar Cheese, grated
- 10-oz Cabot Seriously Sharp White Cheddar Cheese, grated
Instructions
Cook macaroni or shells according to the directions on the box. Drain and set aside.
Butter or spray a 13 x 9 casserole dish. Next mix the cooked macaroni or shells, evaporated milk, whole milk, butter, salt, pepper, and dry mustard together. In a separate bowl whisk the eggs and slowly add 1/4 cup of the macaroni mixture (this is to temper the eggs). Now combine the egg mixture to the macaroni mixture. Next add all of the grated white cheddar cheese and mix. Pour macaroni and cheese mixture in the greased casserole dish and evenly sprinkle all of the yellow cheddar cheese over the top. Place in oven and bake for 50 minutes or until cheese is bubbly.
*Chef’s Note: BYOC (Be Your Own Chef) and use what ever cheese you like. If you don’t like Sharp Cheddar use Mild Cheddar. Or Provolone. Or Gruyere. Or whatever floats your boat. The options are endless.
Porter House Meatloaf
My husband LOVES himself some meatloaf. So when I was inspired to make him this retro classic I looked to no other than the Queen of Southern Cuisine – Paula Deen. Taking her advice as I always do, I made the recipe according to her precise measurements. We were in LOVE but when the second time came around to make this dish I had a few extra spices and seasonings in the house and I decided to add them to the mix. As if it wasn’t good already, it was even better. So from that point on I have been making it the re-mix way. Like the saying goes, “If it ain’t broke don’t fix it.”
Ingredients
- 1 pound ground beef
- 1 (6-ounce) can tomato paste
- 1/2 cup chopped Vidalia onion, diced
- 1/2 cup chopped green bell pepper, diced
- 1/2 cup quick-cooking oats
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 package Lipton Onion Soup mix
- Glaze Topping
- 1/3 cup ketchup
- 2 tablespoons packed light brown sugar
- 1 tablespoon Honey Dijon mustard
Instructions
Preheat the oven to 375 degrees F.
In a skillet saute diced onion and bell pepper until they become tender.
Next in a large bowl, combine the ground beef, tomato paste, onions, green pepper, oats, egg, salt, pepper, garlic powder, onion powder and soup mix. Shape mixture and place in a loaf pan.
In a small bowl, whisk together the ketchup, brown sugar, and mustard. Slather the glaze on top of the meat loaf and bake until the meat loaf is firm and cooked all the way through, about 1 hour. Serve hot with your favorite side dish & Enjoy!
* Chef’s Tip – Leftovers make a killer sandwich 🙂
Recipe was re-mixed from Paula Deen: Aunt Peggy’s Meatloaf @ http://www.foodnetwork.com
I Am Lady Fab 