Pan-Fried Pork Chops with Succotash

INGREDIENTS:

2 boneless pork chops

7 TBL Flour

2 large eggs

2 TBL dijon mustard

Bread Crumbs (I usually buy Progresso Italian Flavored)
*Dried Basil and Chili Powder (I added these into the bread crumbs last time I made them and they were a yummy addition!)

1/8 tsp cayenne pepper

1/2 cup vegetable oil

2 TBL butter

1 small onion, minced

1/2 red or green pepper, minced

3/4 cup frozen baby lima beans (thawed)

3/4 cup frozen corn (thawed)

2 tsp of parsley and basil mix

Salt and Pepper

Lemon Wedges

DIRECTIONS:

For the pork chops: Preheat the oven to 200 degrees. Place the flour on a shallow pan or plate. In a second shallow pan or plate, whisk the eggs and mustard with 3 TBL of the flour. On the third shallow pan or plate, place the bread crumbs with the cayenne pepper. Pat the pork chops dry and flatten them to 1/2 inch thickness. Season them with salt and pepper and then dredge them through the flour, the egg/mustard mixture and coat with the bread crumbs. Heat the oil in a skillet over medium heat and cook each pork chop until well browned on both sides. Transfer to a baking sheet and let rest in the warm oven until the center of the chops register 150 degrees.

For the succotash: In a clean skillet, add 1 TBL butter and cook the onion and bell pepper until soft. Stir in the lima beans, corn and seasoning, along with the last TBL of butter. Cook until heated through and softened. Serve pork chops and succotash with lemon wedges.

Southern Shrimp and Grits

I served with black-eyed peas and jalapenos!

INGREDIENTS:

8 ounces large shrimp, peeled and deveined

1 TBL olive oil

1 garlic clove, minced

a pinch of cayenne pepper

salt and pepper

1 TBL butter

1 small onion, minced

1 1/2 cups water

1/2 cup heavy cream or milk

1/2 tsp hot sauce

1/2 cup quick grits

4 ounces cheddar cheese, shredded (about 1 cup)

1 green onion, sliced thin

Toss the shrimp with oil, garlic, and cayenne and season with salt and pepper. Cover and refrigerate while preparing the grits.

Melt the butter in a skillet over medium heat. Add the onion and cook, stirring often, until softened, 3-5 minutes. Stir in the water, cream, hot sauce, 1/2 tsp salt and 1/4 tsp pepper, and bring to a boil. Slowly whisk in the grits, reduce the heat to low and cook, stirring often until the grits are thick and creamy- about 5-7 minutes.

Off the heat, whisk in the cheddar until combined. Lay the shrimp on their sides in a pinwheel formation over the grits, then press on them lightly to submerge about halfway. Put the lid on the skillet and warm until the shrimp has reached desired temperature and color.

Sprinkle with the green onion before serving.

Andy's Blueberry Pancakes

This is Andy's contribution to our Recipe Blog...He is the breakfast man! His specialities are pancakes and an egg/bacon scramble. Yum!

INGREDIENTS:

Bisquick Shake n' Pour Pancake Mix

1 1/2 cups of water

Blueberries (Chocolate Chips or Sprinkles are also good!)

DIRECTIONS:

Pour water into the pancake mix. Shake. Heat griddle or skillet. Pour pancake mix into circles, and sprinkle blueberries on top. Flip when bubbles appear around the rim. Serve with butter and syrup!