Author: Cooking With What Cha Got

Brandeen’s Southern Pork Chops

by Cooking With What Cha Got, posted in Dinner, Pork, Rice, Uncategorized
This is a little dish that my friend, Brandi, surprised me with years ago when we lived together. She always had a knack for just whipping up great stuff out what’s already in the fridge. Ya know, cooking with what cha got.
I’ve made a few modifications to the rice mixture. I’m sure you’ll enjoy it better than just plain rice.
You’ll need:

10-12 small boneless pork chops

2 cups of cooked brown rice

1 large red onion; diced
4 cloves minced garlic
2 cans creme of chicken soup
1 lb. cooked sausage
Saute the onions and garlic in a little oil and set aside.
Remove the casing from the sausage and brown it. Be sure to break it up as it cooks.
Prepare your rice. I used brown, which takes longer than white. While it’s simmering, salt and pepper your pork chops and brown them in a skillet. When the rice is ready, stir in the onions, garlic and two cans of soup.
Put the rice in a casserole dish and top with the pork chops. Cover with foil and bake in a preheated oven at 345º for 40 minutes or until the rice mixture is bubbling on top.
This easily serves 6.IMG_0031

 

Mac and Cheese

by Cooking With What Cha Got, posted in Uncategorized

This is the first dish I ever learned how to cook, and over the phone no less. When I got my very first apartment off campus, back in the 80’s, I wanted to take full advantage of my little kitchen. I called my mom up one Sunday and asked her how to make her delicious macaroni and cheese. Now mind you, we only got the good stuff on Sundays. If we had mac and cheese during the week, it was from a box. Ick!

My mom’s not big on measuring, So, the instructions went a little like this:

“Boil up some noodles and strain them. Throw them in a casserole dish and run some butter through them. Cut up some cheese and mix that in there. Mix a couple eggs into a cup of milk and pour that over the top. Cover it with some foil and bake at, oh 375º, until it’s done.” Im not kidding.

I’ve made a few modifications to this since 1984. What I give you today is the best mac and cheese you will ever make.

I don’t really measure for this either, so…

Boil up some noodles.
While they’re boiling, mince up 6 cloves of garlic. Brown the garlic in 1 tbsp. of butter. Then add 1/2 cup of butter to garlic and melt it. Be careful not to burn the butter.
Drain the noodles and put them back in the pot.
Mix in the garlic butter.
Add shredded cheddar. (Enough to cover the noodles).
Put the noodles in a casserole dish.
Whip up two eggs in two cups of heavy cream and pour over the noodles.
Cover the top with more shredded cheddar.
Cover with foil and bake at 400º for 30 minutes.
Remove the foil and continue baking until the top browns. @15 minutes

Macncheese

Quiche

by Cooking With What Cha Got, posted in Breakfast, Eggs

IMG_4472

A quiche is a great dish for breakfast and even a brunch. It’s got everything you need to start the day; eggs, milk, cheese, veggies all baked in a pie crust. Delish. It’s easy to make and really doesn’t take much time.
You can use a pre-made pie crust or follow this simple recipe to make a crust from scratch.
Pie Crust
1 cup flour
1 tsp. salt
1/2 stick of butter
1/4 cup of cold water
Mix flour and salt in a large bowl. Cut in the butter and mix into the flour. Add the water and mix into a dough.
Some folks like to refrigerate the dough overnight so that it stiffens, but it’s not really necessary.
Remember this though, rather you make your own crust or use a store bought one, be sure to bake it in a pie ten for ten minutes before you fill it with your egg mixture.
Quiche Filling
You should feel free to fill your quiche with whatever floats your boat. You can use, peppers, onions, ham, bacon, mushrooms, sausage (turkey or otherwise), spinach, etc. Remember, this is cooking with what cha got. So use what you have on hand. 😉
Once you’ve baked your pie crust, fill it with your breakfast choices. If you choose to use bacon,ham or sausage, be sure to cook it fully first. You don’t want to throw raw meat  in with your other fillings. It won’t cook fully in the oven. Cover with shredded cheese or cheeses; again, your choice.
Whip up 6-8 eggs in a bowl with 1/4 cup of heavy cream. Or if you’re not from the South, you can use half and half. Be sure to add a little salt and pepper to taste.
Pour the egg mixture into the filled pie crust and bake covered in the oven at 400º until done. 30-40 minutes should do it. You basically want to make sure it’s done throughout and the top has browned a little. A good test is to stick a toothpick in the quiche. If it comes out dry, grab a plate!!!
It will usually rise in the oven and create a big bubble on top. This will settle down as you let it cool briefly before cutting and serving.
Trust me, you show up with a couple of these at a friends Sunday brunch, and you will be the hit of the party.
Save me a mimosa!! 😉

 

 

 

Bird’s Nest

by Cooking With What Cha Got, posted in Breakfast, Eggs

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Bird’s Nest with Tomato

It’s time for breakfast and you’re really sick of the same old bacon and eggs. Well, try this quick and easy variation on eggs, bacon, toast and cheese.

A bird’s nest is basically a piece of toast with an egg fried up in it. (They did it in that Cher movie, Moonstruck).

You’ll need:

Eggs
Bread (Rye is really good, but a sourdough works well too)
Cheese
Butter/Oil
Bacon or Ham (If meat’s your thing)

Melt some butter in a skillet over a medium heat, (or use a little olive oil) Use a small glass to cut a hole in the middle of your bed.

Place the bread in the skillet and let it start to toast. Crack in egg in the hole and let it fry a bit.

You can sprinkle in a little salt and pepper. Flip your bread and add cooked bacon and cheese on top. Cover the pan for a few minutes until the egg is done and the cheese has melted.

As in the picture, you can add a topping or two before you cover your pan and melt the cheese. Mmmmmmmmm!!

 

Chicken, Sausage & Potatoes

by Cooking With What Cha Got, posted in Uncategorized

IMG_4954This is one of my favorite dishes for a couple of reasons; it’s pretty easy & it’s so damn tasty. I have to admit that I modified this from a Martha Stewart recipe I found. The appeal was that it could all be done in one pot. Martha uses whole chicken breasts. But I really prefer it as more of a stew with boneless chicken breast cut up, instead of a whole chicken breast to served on a plate over the potatoes. Either way, I’m sure you’ll enjoy this hearty dish!

Ingredients

Two large chicken breast – cut in half lengthwise
1 lb hot Italian sausage – casing removed, cut in two inc pieces
2 lbs fingerling potatoes – cut up
3/4 cup celerey – chopped
1 large shallot – chopped
4 cloves garlic – minced
1 tbsp flat parsley – chopped fine
1 tbsp oregano
salt and pepper to taste
1/4 cup red wine vinegar
2 cups liquid – chicken broth or water
EVOO – enough to initially coat your pot, then a little more to cook the chicken

Put oil in a large pot (dutch oven is best) and heat on medium. Add cut up sausage and brown. You don’t need to cook it all the way, that’ll happen during the course of the dish. Remove the sausage from the pan. Season the chicken with salt and pepper, cut it into pieces and add to hot pot. Brown chicken on all sides. Remove from pot and add to sausage.

Add a little oil to the pot. Add garlic, shallots, celery, parsley and potatoes. Cook until shallots are translucent. Add chicken and sausage back to pot and add enough liquid just to cover ingredients. Make sure chicken is on top. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes until chicken and potatoes are tender; 20 minutes.

Bring to a boil once again, to reduce liquid in pot to half it’s volume. Remove chicken from pot. Add vinegar and oregano to pot and stir. Once it combine, remove sausage and vegetables from pot and add to chicken. Garnish with a little parsley. Simmer sauce for a few minutes and then serve over chicken.

Dig in!