Monthly Archives: July 2015

Easy and delicious slow cooker pork steaks!

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I continually get requests for meals that you can throw it in and when you arrive back home, voila!  It’s ready!  This is a super easy recipe that I believe maybe my hubster and his friend, Nick, invented.  Might have had a couple of other lake friends in the mix, but they are the chefs of the crowd.

Buy the CHEAP pork steaks — not pork chops.  Throw on a little seasoning, BBQ sauce, and layer away.  Low and slow and oh man, yummo!  You can add veggies and eat solo, or put on a little roll and they’ll be gone pronto!

pork steak

Keep your eye open for an easy Italian Chicken recipe coming soon!  Another crockpot favorite.  Happy Friday!

~Connie Kaye

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Ingredients

Pork Steak (not pork chops or pork cutlets)
Your favorite BBQ sauce
Your favorite all purpose or BBQ seasoning

Place a liner in your slow cooker.  Start with a pork steak on a little bbq sauce on the bottom liner to keep if from sticking.  Season, couple of blobs of BBQ sauce, and repeat layers.  Cook on low 6-8 hours depending on the amount of pork you  are cooking.  Delish!

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Anybody else crazy about avocados???

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Have you ever tried grilling them?  Well, I hadn’t and my biggest issue with an avocado is that I usually eat it before I can do anything with it!  However, you should give this a whirl.

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Finished product!

I halved my little green gems (they need to be pretty ripe but not mushy), removed the pit, and placed them upside down on a hot grill.  Move them around a little to get some good grill marks:

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grill marks galore!

I removed from the grill and dressed with a mixture of Mexican shredded cheese.  Place back on grill (cheese side up, of course), lower lid and let cheese melt.

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Before attacking these little morsels, I added a little salsa.  I was afraid that the salsa, etc., would overwhelm the flavor of the avocado — NOT!!  Oh soooo good!   Thanks for dropping by, and hope you enjoy these as much as we did!

~Connie Kaye

Grilled Avocados

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Ingredients

Avocados, halved and pitted
Shredded cheese (mexican blend or monterrey jack)
Salsa

Place avocados cut side down t get some grill marks, flip over, add cheese.  Place back on grill to let cheese melt.  Top with salsa and enjoy!

Delicious Cornbread Cake with Chicken

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How delicious does this look?

cornbread cake

You got it right….it may look like a cake, but it’s cornbread, mashed potatoes, gravy and chicken.  And, my good friend Erin is the chef on this one.  (Her man Kyle told me it was delicious too)  So, I’m going to introduce you to Erin, my fellow cooking (and lake) partner in crime:

erin

And, here’s verbatim her message to you, including some tips and tricks!  Be sure to comment on how it worked out for you, and any changes you made to the recipe, and thanks for stopping by!!

2 boxes of corn muffin mix
1 bag frozen corn
2 packets of instant potatoes
1 jar beef gravy (we all like beef over chicken gravy, and the color stands out more against the white potatoes)
1 bag frozen chicken strips

Mix corn muffin mix per directions on box and add in half a bag of frozen corn to each box of mix. Bake in 2 round cake pans at 400 degrees for about 20 minutes. Checking them occasionally. When done, let cool completely, otherwise they will break when flipping them.

Cook instant potatoes according to directions on pouch. Assemble corn muffin cakes much like you would any dessert cake- one layer down and coat with mashed potato icing and repeat. The mashed potatoes need to be hot to cooperate.

I left 1 cup of mashed potatoes to the side in a ziploc bag for decorating. Cut the tip of the bag and use to make icing border around the edge of the cake. This also helps create a little ‘pool’ of gravy for the chicken.

Next, spoon the gravy over the edges to give the drizzle effect. Poor the rest in the center of the cake.

Cook chicken strips in the oven until fully cooked, do not deep fry or pan fry, as the grease slips with the gravy and doesn’t hold. Assemble  chicken on top of the cake and wa-la!

~Connie Kaye

Cornbread Cake with Chicken

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Ingredients

2 boxes of corn muffin mix
1 bag frozen corn
2 packets of instant potatoes
1 jar beef gravy (we all like beef over chicken gravy, and the color stands out more against the white potatoes)
1 bag frozen chicken strips

Mix corn muffin mix per directions on box and add in half a bag of frozen corn to each box of mix. Bake in 2 round cake pans at 400 degrees for about 20 minutes. Checking them occasionally. When done, let cool completely, otherwise they will break when flipping them.

Cook instant potatoes according to directions on pouch. Assemble corn muffin cakes much like you would any dessert cake- one layer down and coat with mashed potato icing and repeat. The mashed potatoes need to be hot to cooperate.

I left 1 cup of mashed potatoes to the side in a ziploc bag for decorating. Cut the tip of the bag and use to make icing border around the edge of the cake. This also helps create a little ‘pool’ of gravy for the chicken.  Next, spoon the gravy over the edges to give the drizzle effect. Poor the rest in the center of the cake.

Cook chicken strips in the oven until fully cooked, do not deep fry or pan fry, as the grease slips with the gravy and doesn’t hold. Assemble  chicken on top of the cake and wa-la!