Smothered Pork Chops

Smothered Pork Chops

4 large pork chops, bone in, about 1 inch thick
1 tsp poultry seasoning
salt and pepper to taste
2 Tbsp oil
1 Tbsp butter
1 large onion, sliced
4 cloves garlic, minced
1 Tbsp flour
1 1/2 C chicken broth
1/4 C buttermilk
1/4 C water

Season pork chops on both sides with poultry seasoning, salt and pepper. Heat oil in a skillet and brown pork chops on both sides. Remove pork chops and set aside. Remove any cooking oil from the skillet. Add butter to the skillet. Turn heat to medium and add onions, browning slowly for about 15 minutes. Add garlic and cook for about 1 minute more. Add flour and cook for about 2 minutes more. Pour in chicken broth, buttermilk and water. Simmer for about 15 minutes. Add pork chops back into the skillet, turn heat to low and let simmer for  about 10 minutes before serving.

Corned Beef and Cabbage with Irish Soda Bread

Corned Beef and Cabbage

3 lb. corned beef brisket with spice packet
6 medium potatoes, quartered
8 carrots, cut into 1 inch pieces
1 head cabbage - cut into wedges
Water to cover

Place corned beef in a dutch oven or large pot and cover with water. Add the spices; cover and bring to a boil, then reduce heat. Simmer about 2 to 3 hours or until tender. Add potatoes and carrots. Cook about 30 to 40 minutes longer or until vegetables are barely tender. Add cabbage wedges and cook 15-20 minutes longer or until all the vegetables are tender . Remove corned beef and slice across the grain. Serve with the vegetables.

Irish Soda Bread

5 ½ C flour

½ C sugar

3 tsp baking powder

½ tsp baking soda

½ tsp salt

¼ C butter

2 C buttermilk

1 egg, beaten

1 ½ C raisins preferably yellow

2 tsp caraway seeds, optional

Combine flour, sugar, baking powder, baking soda, and salt. Blend in butter with a pastry cutter until crumbly. Stir buttermilk and egg together and then add to dry ingredients. Stir until just combined. Fold in raisins and caraway seeds if using. Turn onto a floured surface and gently knead until smooth. Divide dough in half and shape into round loaves. Place loaves on greased baking sheets. Cut an x across the top of the loaves and sprinkle lightly with a dusting of flour. Bake at 350°F for 45-50 minutes. Makes 2 loaves.

Spice Cake with Caramel Glaze

Spice Cake with Caramel Glaze

Cake:

1 (18 oz) Spice Cake Mix

1 C applesauce

1/2 C buttermilk

1 stick of butter, softened

1 tsp. vanilla

2 eggs, beaten

2 mashed bananas

Grease and flour a bundt pan, set aside. Preheat the oven to 350°F. Combine the cake mix and all remianing ingredients in a large bowl, and mix until well blended. Pour into bundt pan and bake for 50-55 minutes or until cooked through. Cool in the pan for 20 minutes before removing.

Caramel Glaze:

3 Tbsp. butter

3 Tbsp. brown sugar

3 Tbsp. white sugar

3 Tbsp. heavy whipping cream

1/2 tsp. vanilla

Place all the ingredients into a saucepan and bring  to a boil, boil about 1 minute. Allow to cool and drizzle over the top of the cake.

Chocolate Waffles

Chocolate Waffles

2½ C flour
¼ C sugar or sugar substitute
½ C cocoa powder
1 tsp baking powder
1 tsp salt
½ tsp baking soda
3 eggs, beaten
¼ C butter, melted
1 tsp vanilla extract
2 C buttermilk
1 C miniature chocolate chips
.
Combine all batter ingredients except chocolate chips. Once batter is combined well fold in the chocolate chips. Prepare waffles according to your waffle maker manufacturers instructions.