Ellie's Coating Mix for Pork Chops

1 box Wheaties Cereal

1 tbslp sugar

1 tblsp Kosher Salt or 1/2 tblsp table salt

1 tsp garlic powder

1/2 tsp onion powder

1 tsp dried minced onion

1 tsp paprika

1/4 tsp ground pepper

In a food processor, place 1/2 box of Wheaties and pulse until the Wheaties start to break down ONLY SLIGHTLY.  Add the remainder of the Wheaties along with all the other ingredients.  Pulse the processor until it becomes crumb-like, do not overprocess or it will become to fine and powdery.

For coating pork chops, place 1/4 to 1/2 cup of the mix in a bag and shake (the amount you use depends on the number of chops you are cooking.)  Bake on 425 degrees for 15-20 minutes depending on thickness of chops.

Store unused coating mix in a zip lock bag in the freezer for future use (will not clump).

This is just a starting point, vary the ingredients to your liking.

Sante Fe Soup

by Ellie Weightman (this recipe was passed on to me from my Alabama cousins Bonnie and Martha)  Thank you ladies, it has fast become a favorite in our family.

1 - 1 1/2 lb ground meat

1 large onion, chopped

2 pkg taco seasoning (we use 1 as 2 is too spicy for us)

2 pkgs ranch dressing

1 can Ro-Tel Tomatoes with Chilies

1 can diced tomatoes

2 can shoe peg corn - DO NOT DRAIN

1 can black beans - DO NOT DRAIN

1 can light red kidney beans - DO NOT DRAIN

1 can dark red kidney beans - DO NOT DRAIN

1 can pinto beans - DO NOT DRAIN

2 cups water (may need more)

Tortilla chips (optional)

grated cheese (optional)

sour cream (optional)

Brown beef and onions.  Mix in taco seasoning and ranch dressing.  Add beans, corn, tomatoes and water.  Simmer 2 hours.  Serve with grated cheese, sour cream or crumble tortilla chips or fritos into the soup.

Buttercream Frosting for Decorating

by Ellie Weightman

1 cup Butter Flavored Crisco OR 1/2 cup regular Crisco and 1/2 cup butter (softened)

2 - 3 T warm water

1/2 tsp vanilla extract

1/2 tsp almond extract (can be substituted)

1/4 tsp rum extract (can be substituted)

4 cups SIFTED confectioners sugar

1 tblsp corn syrup (helps with glide)

Directions:

In a mixing bowl (a stand mixer best) add the crisco/butter and mix until creamy on low speed.

Add the warm water and the desired extracts.  Mix again until well incorporated.

Add the sifted confectioners sugar to the mix, one cup at a time, mixing well with each addition.  Add the corn syrup to help moisten the icing - add more for desired consistency. If using a pastry bag consistency is important for piping.

If you want to color the entire mix, add food coloring.  To make different colors of this one batch, divide the icing and mix your colors in using a spatula - mix well.

Coat the cake with the white icing.  Decorate using pastry bags.  Decorate cupcakes with a pastry bag and a larger star tip.

FYI:  if you want a truly white cake, you must use regular Crisco, no butter and Clear Vanilla extract and omit the almond and rum extracts.  You can add more clear vanilla to make up the difference for losing those two extracts.

For a chocolate flavor, add dutch cocoa powder but mix with hot water first before adding to the mix (a little peppermint added too will be good with the chocolate).

Ellie's Corn Flake Chicken

by Ellie Weightman

4-6 chicken thighs or drummies or a combo of the two

3/4 cup corn flake crumbs (make your own, see below)

1/4 - 1/2 tsp onion powder (amt. is per your taste)

1/4 - 1/2 tsp garlic salt (amt. is per your taste)

1/4 tsp parsley

1/8 tsp ancho chili powder

1/8 tsp ground black pepper

Preheat oven to 425 degrees.

Combine all seasoning ingredients in a plastic bag and shake to mix.  Put chicken in bag 2 at a time and shake.  Place on a baking sheet with a rack.  

Bake in a 425 degree oven for 15 minutes, using the convection fan if you have one. (This will crisp-up crust).  When finished, reset the oven temperature to 375 degrees and turn off the convection oven fan.  Bake at 375 degrees for 40 minutes.

Note:  you can probably also use for breasts BUT the cooking time may be longer so go ahead and try it and let us know by posting a review here. Also if you come up with different seasonings, let us all know by posting a comment.

Make your own corn flake crumbs:

Buy a box of Kellogg's Corn Flakes cereal.  Place in food processor half a box at a time and process until crumbly - not powdery.  Yes, its that easy.  Store in a plastic container or zip lock bag in a cool cabinet. 

Roasting Red Peppers

by Ellie Weightman

Red peppers, rinsed
   
Preheat broiler on low, position rack in upper position.

Using tongs, place the pepper on the oven rack under the flame.  The flame will cause the pepper to turn black.  Rotate the pepper so each side of the pepper turns black.  Repeat until whole pepper has been roasted.  Place pepper in a sheet of foil, closing the foil tight.  The pepper will continue to cook in the foil.  After 15 minutes, open the foil and let it cool.   Once cool cut around the stem and remove it.  Slice the pepper in half lengthwise and remove the seeds.  With a knife, gently scrape off the skin.  Slice the pepper into strips as thick as desired.

Sausage and Veggie Penne Pasta

by Ellie Weightman - Adapted from Melissa D’Arabian’s Recipe

12 oz penne, cooked according to package directions, reserving ½ cup pasta water
4 Sweet Italian Sausage, thinly sliced
1 sweet onion, cut into wedges
1 med zucchini, sliced in half and then lengthwise (don’t peel)
½ green pepper, remove center and slice into strips
1 red bell pepper, removing center and slicing in thin strips
½ pound button mushrooms, stemmed and roughly sliced
1 cup broccoli florets
2 cloves garlic, pressed
½ pint of cherry tomatoes, washed 
2 ½ tblsp olive oil
1/4 cup white wine - Pinot Grigio good
kosher salt to taste
ground black pepper to taste
Freshly grated parmesan cheese

Directions:

Preheat oven to 400̊

Cook penne according to directions.

In a bowl, toss all the vegetables except the tomatoes with 1 ½ tblsp of olive oil.  Season with salt and pepper to taste.  Arrange on a baking sheet and roast, until carmelized about 30 minutes turning vegetables halfway through the cooking time.  In a small bowl, add the tomatoes and the remaining 1 tblsp of olive oil and toss to coat.  Season with salt and pepper, to taste and add to the baking sheet at the halfway point of cooking to carmelize.

Meanwhile, in a large saute pan over medium heat, add the sausage and saute until cooked through.  Turn up the heat and deglaze with white wine.  Once the vegetables are cooked, cool slightly, then coarsely chop.  Add the vegetables and any pan juices to the sausage in the skillet.  Toss in the cooked penne, adding reserved pasta water, if needed to moisten.  Season with salt and pepper to taste, serve in bowls topped with parmesan.

Chicken Noodle Soup for the Pressure Cooker

by Ellie Weightman

1 lb skinless, boneless chicken breast                       
1 tblsp butter
1 tblsp olive or vegetable oil
3 med carrots, peeled and sliced
3 stalks celery, diced
1 large sweet onion, peeled and diced   
1 clove garlic
½ tsp sea or kosher salt
1 tsp dried parsley
1 small bay leaf
1/4 tsp dried thyme
1/8 tsp red pepper flakes, optional
4 cups chicken broth - homemade best - see below
2 cups water
1 cup alphabet pasta or soup noodles - cooked separately
fresh ground pepper, to taste

Optional to add at end 
1 cup frozen peas, thawed
1 can cannelloni beans, drained and rinsed
3 dashes cinnamon
2 grates of a hole nutmeg
juice of 1 lemon

Melt the butter and bring to temperature with the oil in the pressure cooker over medium heat.  Add the carrots and celery; saute for 2 minutes.  Add the onion; saute for 3 minutes or until the onion is soft.  Add the garlic and saute 30 seconds or until fragrant.  Add the salt, parsley, thyme, chicken broth, water and chicken.

Lock the lid into place and bring to low temperature maintaining pressure for 20 minutes.   Remove from heat and quick-release the pressure.  Remove the lid.

While the soup is cooking, boil water and then cook the noodles according to the pasta directions. Drain.  Toss with a bit of olive oil to keep from sticking while waiting to add to soup.

Use tongs or a slotted spoon to transfer the chicken breast to a cutting board.  Once cool enough to handle, shred the meat or cut into bite-size pieces.  Return the chicken to the pressure cooker.

Return the pressure cooker to simmer WITHOUT THE LID.  Add the cooked pasta.  Add optional beans, peas, lemon, nutmeg and cinnamon and stir well. Taste for seasonings and add additional salt and pepper if desired.  

*Use my Homemade Chicken Broth / Stock recipe to make broth for this dish.