I refer to this dish as the “Get Yo Man Chicken”. Simply because my Sweetie has been loving on the dish ever since the first time I made it for him. I have truly made this recipe so many times, I can actually fix it with my eyes closed. It’s truly a Porter House staple. #SoGood
White and/or Dark Chicken
Chopped Parsley (optional)
1. Preheat oven at 350
2. Rinse chicken and pat dry
3. Generously seasoning chicken with salt, pepper, garlic powder, onion powder and adobo seasoning.
4. Place seasoned chicken in baking dish and place a small pat of butter on top of each piece of chicken.
5. Place chicken in pre-heated oven and cook uncovered for 1 1/2 to 2 hours or until juices run clear.
6. When chicken is fully cooked, take out of the oven and let it set for 5 mins.
7. Sprinkle chicken with chopped parsley (optional). Serve with your favorite side dish and Enjoy!
Just when I thought there was only one way to eat hummus … Pioneer Woman goes and do this!!! Hummus Wrap! I’m like OMG! WHAT?!?!? And to top it all off it is loaded with some of my faves … Artichokes, Feta Cheese, Roasted Red Peppers, Grilled Onions … Need I say more! Ummm. Is it lunch time yet? #HUNGRY
- 1 Tablespoon Butter Or Olive Oil
- 1/2 whole Red Onion, Halved And Sliced
- 1 whole Spinach Flour or Favorite Tortilla (large)
- 1/4 cup Hummus (Homemade Or Store Bought) – By All Means Add More If Needed
- 1 whole Roasted Red Pepper, Sliced
- 3 whole Artichoke Hearts, Halved
- 2 cups Mixed Greens
- 1 Tablespoon Your Favorite Balsamic Vinaigrette (Homemade Or Store Bought)
- 1/4 cup Feta Cheese Crumbles
- Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.
- Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don’t have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.
- To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.
- Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend or NOT!
Credit of Recipe & Photo is courtesy of The Pioneer Woman
Let me set the scene. It’s Valentine’s Day 2005 and I am hard at work turning our apartment into a restaurant before my Sweetie comes home from work. From the decor, to the lighting, to the music, the printed menus and made from scratch dinner I thought I had it going on. I was ALL IN & loving every minute of it. The night was magical, memorable and one for the record books. But who knew that the main course “Chicken Parmesan” would become a Porter House Original & Fave. 8 years later we are still in love with the original recipe but when we want to take it to the next level this Stuffed Chicken Breast recipe is our go to. It’s like having Chicken Parm and Stuffed Chicken Breasts all rolled up into one. Try it today! You’ll be so glad that you did.
- 4 boneless skinless chicken breast, pounded thin
- 1/2 cup Italian breadcrumbs
- 1 cup parmesan cheese, divided
- 2 large eggs, divided and beaten
- 1 clove garlic, minced
- 1 (4 ounce) jar of sliced mushrooms, drained
- 1 (4 ounce) jar of marinated artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded fresh mozzarella cheese, divided
- 1 (16 ounce) jar spaghetti sauce
- salt, pepper, onion powder, garlic powder to taste
- Preheat oven to 425 degrees F
- In a medium bowl mix the 1/2 cup of breadcrumbs together with 1/3 cup of parmesan cheese, set aside. Beat one egg in a small bowl, set aside.
- In another medium bowl, combine the ricotta, spinach, artichokes, garlic, one beaten egg, 1/3 cup of parmesan cheese and 1/2 cup of mozzarella cheese. Mix well and set aside.
- Season chicken breasts with salt, pepper, onion powder and garlic powder to taste. Lay each chicken breast on a cutting board and spread with 1/4 of the ricotta mixture; Roll each chicken breast up and secure with toothpicks. Now dip the cutlets in the egg and then in the breadcrumb mixture. Place each breast seam side down in a lightly greased 9X13 baking dish. Bake in oven for about 25 minutes.
- Remove baking dish from oven and pour the spaghetti sauce over the chicken breasts. Top with the sliced mushrooms and remaining mozzarella and parmesan cheese.
- Bake for another 5 minutes or until the cheese is melted. Serve & Enjoy!
Fried Okra! Oh where, oh where do I begin? This born & breed southern comfort dish dates back well before I was even born. And In My Family We Love Ourselves Some Fried Okra. But who wouldn’t love this Southern delicacy? Well to be totally honest I don’t to much care for okra unless it’s FRIED! Yep, that’s the only way I’ll eat it. Fried and seasoned to perfection. I can just taste it now. Yummy, Yummy, Yummy!
- 6 cups oil, for frying
- 1/2 cup cornmeal
- 1 cup all-purpose flour
- 2 pounds frozen or fresh okra, sliced 1/2-inch thick
- 1/2 cup buttermilk
- hot sauce
- salt, pepper, garlic powder, onion powder; to taste
- Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
- In a medium bowl, combine cornmeal, flour and seasonings. Set aside.
- In another bowl mix buttermilk and a couple dashes of hot sauce. Set aside.
- Dip okra in buttermilk mixture and then dredge in cornmeal-flour mixture to coat well.
- Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches. They are prone to stick together.)
- Remove from oil, drain on paper towels. Lightly season with salt, pepper, garlic powder and garlic powder. Serve immediately.
Potatoes. Potatoes. Potatoes. I’ll have them anyway I can get them. Yes! I love them just that much. Only problem is they love me just that much too. A straight killer to the hips and thighs. But what can I say, “Country Cookin’ Makes Ya Good Lookin'”. Yes Ma’am! So my question to you is: Are you looking for something downright sinful? Something comforting? Something that make you close your eyes and picture home? Well look no further cause this is it. Perfect for any breakfast, brunch, lunch or dinner table.
Psssst, Did I mention that it rivals the well known version @ Cracker Barrel. Well that’s what I heard but hey you haven’t heard that from me. LOL 🙂
Recipe & Photo is courtesy of Mama’s Southern Cooking
- 1 bag (2 pounds) frozen hash browns, thawed
- 1 can cream of chicken & mushroom soup
- 1/4 cup finely chopped onion
- 1/4 cup butter, melted
- 1/2 cup of sour cream
- 1/2 cup of milk
- 1 teaspoon salt
- 1/2 teaspoon garlic powder and onion powder
- 1/4 teaspoon pepper
- 3 cups of shredded Colby Jack Cheese
- Preheat oven to 350 degrees F
- In a large bowl, combine the cream of chicken & mushroom soup, diced onions, melted butter, sour cream, milk, salt, pepper, onion powder, garlic powder and 2 cups of the shredded cheese. Mix well.
- Add the shredded cheese to the mixture. Mix well.
- Add the thawed hash browns to the mixture. Mix well.
- Pour into the prepared 9 x 13 inch baking dish.
- Sprinkle with the remaining 1 cup of shredded cheese.
- Bake uncovered for an 1 hour or until hot and bubbly and it begins to brown on top.
- Allow to sit for about 10 minutes before serving & Enjoy!
CHEF’S TIP: This cheesy hash brown casserole is a great recipe for you to BYOC (Be Your Own Chef). You can add bacon, ham or even hot dogs. Use different types of cheeses or even add some vegetables. Be creative and have fun with it!
Are you ready for some Football??? A Super Bowl Party??? I know I am. And this recipe would be the perfect star attraction. Sweet, Tangy and Down Right Tasty. The beauty of this dish is the sauce keeps getting better and better with time. So go ahead and get those napkins ready. It’s time for some #SaucyGoodness.
for the meatballs:
- 2 lb. ground beef, lean
- 1 env. dry onion soup mix
- 2 eggs
- 1/2 c. dry bread or cracker crumbs
- dash of salt, pepper, onion powder and garlic powder
for the sauce:
- 1 (12 oz.) bottle chili sauce
- 3/4 cup vinegar
- 1 tbsp. dijon mustard
- 1/2 c. brown sugar
- 1/2 c. grape jelly
- 1/2 c. beer
- 2 tbsp. Worcestershire sauce
- 2 to 3 tbsp. lemon juice
- 1 tbsp. minced onions
- 1 tbsp. minced garlic
- For the meatballs: Preheat oven to 375 degrees. Mix all ingredients together. Shape into balls (bite size). Place on cookie sheet (ungreased) and bake for 20 minutes.
- For the sauce: Mix all ingredients together in a saucepan. Bring mixture to boil, stirring continuously. Once boiling, simmer on low for 20 minutes, stirring occasionally; if mixture becomes too thick just add water.
- Once the meatballs are fully cooked place them in a crock pot and pour the sauce over them. Place a cup of toothpicks next to the crock pot and you are ready to entertain.
Let me just start off by saying WE LOVE CHEESE. I mean if we could have it on everything we would. Cheddar, Swiss, Gouda, Gruyere, Provolone, Mozzarella, Just Cheese, Cheese, Cheese! And if you are anything like us you would loathe this recipe. It’s super packed with cheese, bacon, nuts and herbs. YUM! It’s so good and easy to make & just in time to be a feature at your Super Bowl party. Whip it up today & watch the crowd go wild. Behold The Power Of Cheese!
- 1 package (8 ounces) cream cheese , softened
- 1/2 cup milk
- 2 cups shredded sharp cheddar cheese
- 1/4 cup (1 ounce) blue cheese , crumbled
- 1/4 cup finely minced green onions (white part only)
- 1 jar diced pimento , drained
- 3/4 cup pecans , divided (Of course, any nut will do!)
- 10 slices bacon , cooked, drained, finely crumbled and divided
- Salt and pepper
- 1/4 cup minced parsley
- 1 tablespoon poppy seeds
- Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste.
- Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly.
- Refrigerate (or freeze) at least 2 hours.
- Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use.
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.
- 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
- 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’.
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!
- 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
- 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.
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.