Cooking From The Hip
Mar. 5, 2013 6:53 am
Updated: Mar. 5, 2013 5:15 pm
While my computer is down and out in Texas I have been limited in what I can do with my camera as well as the computer I am on. Sometimes I take as many as 40 pictures to get the one I want and you don't know until you see them on the big screen
what one you want. I am afraid that as old and slow and full of stuff as this computer is that if I add pictures the way I do I will bog down or worse kill this computer. Lets face it my track record for laptop survival is not good. I do believe the Acer in
Texas is 5Th lap top in less then 5 years. At least the Acer had a good enough warranty that it covered the hard drive death last spring and is now covering the Monitor failure this year. I lucked out in a way because my warranty runs out this month.
So with that being said I know you understand when I say looking at recipes just depresses me. For the last week or so I have been just winging it. most nights I don't know until I am standing in the kitchen what I am going to do. At least now my
kitchen is back in the kitchen making it much easier to whip up all these delicious and imaginative dishes.
Sunday was Taco night nothing new or imaginative about that I know, I needed quick and easy because I forgot that Bill's niece and boyfriend were still coming to dinner even though my kids wouldn't be there. Taco's turned out to be a big hit and the
kids ate like crazy, making me smile. Rachel makes the desserts and she out did herself with a fruit tart made on top of an extra large homemade sugar cookie. It was the cookie that made Sunday's dinner worth mentioning in the blog.
Last night Monday, this dinner was worth even writing the recipe in MY cook book. I was busy all day yesterday putting my kitchen back together. It still needs painting and one section of cabinets need finishing but it is done enough for me to move
back in and I am happy. Any way dinner was not on my mind at all. In fact I think I forgot to feed mom her lunch yesterday. I knew there was some meat in the fridge I saw the shoprite bag and that means meat that needs wrapping to go in the freezer. So I figured
what ever that was would be fine. It was it was. Bone in pork chops the kind that look steak like. It took less then a second for me to figure out what I wanted to make only to realize I was missing some key ingredients. I stood right there in the middle of
my kitchen with what you would say was a blank stare on my face as I did a quick mental inventory of the kitchen I had just put together and slowly a smile came to my face. This is not a new dish by any means just a different way to get there. At first I thought
I would use a jar of Alfredo sauce I had on hand but that really wasn't the flavor I was going for, and then it hit me cream cheese I just happen to have some on hand.After reading a few blogs about rice in casseroles not cooking up right either too cooked
or not cooked enough I decided to cook the rice on the stove top before putting it all in the oven. Just watch your rice and remove it from the heat as soon as all the liquid is absorbed and remove the lid if it is going to sit for more then 10 minutes. Serve
this with a nice tossed salad and green beans and you have a good comfort food meal fit for company.
Pork Chops Over Rice w/ Gravy
2-4 bone in Pork chops seasoned to taste
3T cooking oil
1 onion chopped
8oz mushrooms sliced
8oz cream cheese room temperature
1/2 cup Whiskey
1/2 cup water
salt & pepper to taste
large pinch of Thyme
3 cups cooked rice
In a heavy skillet heat the cooking oil. Once oil is hot add the chops and cook over medium heat until crispy brown on both sides and slightly pink in the middle. Don't over cook and be careful not to burn your pan drippings.While the pork chops are
cooking prepare your rice and set a side.Once the meat is done remove from the pan and set aside. Add the butter to the pan and melt with out browning or burning, once the butter is melted add the onion and cook until soft and translucent about 5 minutes.
Add the mushrooms and cook 5 more minutes stirring as you go. VERY SLOWLY about 1/8 c at a time add the whiskey to the pan pouring into the center of the pan will prevent spills and fires.using a whisk or fork scrap the pan bottom to loosen the drippings and
let the whiskey cook for 5 minutes. Add the cream cheese and using a fork mash it down until completely smooth with no lumps. Add water and seasoning mix well together let cook stirring frequently until you reach a gravy like thickness and texture being careful
not to burn the gravy.
Place the rice on the bottom of a 9 by 13 baking pan add the chops on top and pour the gravy over everything sprinkle with paprika cover tightly and place for 30 minutes in a 350 degree oven.
Remove from the oven and let sit for 5 or 10 minutes then enjoy.