Wednesday, November 24, 2010

Deep South Eats: Polynesian Pork Chops

Polynesian Pork Chops

This recipe is originally from Erin Howell with a few additions/changes.

2 to 4 Boneless Pork Chops (or up to 2 lbs)
3/4 cup of White Vinegar
1/2 cup of Soy Sauce
2 Tbsp Garlic, minced
Pepper to taste
2 Tbsp Sugar

Mix white vinegar, soy sauce, garlic, and pepper in a plastic bag (aka Ziploc). Add pork chops. Seal bag and toss pork chops in marinade. Open bag and purge of all air and reseal. Marinate in refrigerator at least 30 minutes up to overnight. Once ready to cook, turn your oven onto broil or preheat your grill. Take pork chops out of bag reserving the marinade and place on broiler pan or grill. I like to foil line a baking sheet and place the meat on a wire rack on top of the baking sheet. This allows for very minimal clean up. I broiled mine for 7 minutes on the first side and about 10 minutes on the other. Cook until the internal temperature is at least 160 degrees. While cooking, place the marinade in a small saucepan and bring to a boil. Use a spoon to skim off the foam. Add the 2 Tbsp of sugar and allow to simmer until pork is finished in oven. Serve in ramekins with pork for dipping.

***Side note - I know that my directions for recipes seem long and lengthy sometimes. This is not an indication of the complication level of the recipe. It is just me being overly OCD thorough.

with Belles and Beauxs

Tuesday, November 23, 2010

The Winner is...

Wow! These were three amazing entries for the challenge. Each would pair excellently with the onion rice. It definitely came down to what was the easiest/quickest to make for a weeknight meal and what had the overall best flavor.

Was the winner....

 Polynesian Pork Chops
with Sesame Noodles and Steamed Broccoli


 London Broil with Bearnaise Sauce
with Risotto and Roasted Lemon Green Beans


 Breaded Chicken Cutlets
with Spinach Salad and Sugared Raspberries

***Remember the side dishes had nothing to do with the judging***

The Winner is...

Polynesian Pork Chops by Erin Howell
(recipe to be featured tomorrow)

Your Prize!
Southern Living 1,001 Ways to Cook Southern: The Ultimate Treasury of Southern Classics

It was  a very close contest but these were so quick and easy to make. My family loved them and the flavor was excellent. The only thing I would do different next time is to add a little sugar to the marinade when it came time for boiling.

Erin please email me at to let me know if you want me to bring you the cookbook or have it mailed to you home. Kim and Lauren, please look through this link:
and email me at with your selection and address so I may get these adorable gift tags to your house before Christmas.

This picture is just to prove that my little nut is such an amazing eater. She eats whatever we eat sesame noodles and all! I meant to get a picture of her plate to prove she actually eats it, but it was washed before I could get the camera back out. Amazingly she told me the broccoli was her favorite and has asked for it for lunch today.

with Belles and Beauxs

Monday, November 22, 2010

The Sweet Kitchen: Whats on the Menu?

I have found that it is hard to plan a weekly menu during Thanksgiving week. That one day full of delicious food clouds your judgement for all other days. All I can think about is maybe we should fast or just eat sandwiches until Thursday so that the food is that much better. Who are we kidding that would be crazy! I have however planned my meals according to things found in my pantry and fridge during the great clean out this week. I want to be more conscious of using what I have in order to throw away less food.

Monday: Leftovers from the past week/Clean out the tupperware day!
Tuesday: Bowties with Sausage, Tomatoes, and Cream with Tossed Balsamic Salad
Wednesday (Work Night): Frito Chili Pies with Apple Slices
Thursday: THANKSGIVING! I will be taking Green Bean Bundles, Cranberry Orange Sauce and Chex Mix for munchies
Friday (Work Night): Leftovers or Sandwiches (dear husband loves all Thanksgiving leftovers piled on a sandwich)
Saturday: Pizza or Carry Out
Sunday: Small Group Fellowship Night

The winners of the cooking contest will be announced tomorrow night!

with Belles and Beauxs

Thursday, November 18, 2010

Deep South Eats: Sausage Pinwheels

Hold onto your seats ladies and gentlemen. I am presenting you with a superbly technical recipe. I mean we are talking difficult...well not really. If I were truly honest I imagine my little nut would be able to make these herself with a little help in the cutting and cooking department.

Sausage pinwheels are a regular attendee at any function where my side of the family has breakfast or the potential for breakfast. Have to bring a baked breakfast good for bible study and expect my dear mother to show up with a platter of these gems.

1 lb. sausage
1 (8 oz) block of cream cheese - (A little secret for the non wimpy or shall we say not worried about overall appearance of their coronary arteries - I like to buy one of those little 3 oz blocks as well to make them extra creamy)
2 cans of crescent rolls
p.s. I know that this picture does not show a block of cream cheese. I sent my dear husband out to get fruit dip once for a party and he came back with two tubs of cream cheese, so I must get rid of it!


Slice open your sausage. Someone once taught me this little trick to make getting the sausage out of the roll easier. This may be old news to some of you. Simply slice off the ends and then make a slit down the middle long ways. Doing this allows you to roll the sausage right out of their package and then squeeze the little bit out of the ends.

Brown your sausage until there is no pink remaining. I have found the easiest way to drain the grease out of sausage is to layer foil first and then 2 or 3 paper towels on top of a deep dinner plate. Then spoon the sausage onto the paper towels so it will soak up the grease. Once finished you just have to fold up the foil with the greasy paper towels inside - no mess!
Mix the cream cheese with the cooked sausage.
 Roll out one package of crescent rolls onto a piece of plastic wrap lightly dusted with flour. Pinch the seams of the crescent rolls together. Spread half of the sausage and cream cheese mixture all over the surface.
Roll the crescent rolls from the long end away from you to the long end close to you. Do not worry if a little squishes out the ends. Once completely rolled up, pinch the long end into the dough to seal it up. Then wrap the flour dusted plastic wrap very tightly and repeat with second set of crescent rolls. Refrigerate both rolls for at least an hour if not overnight.
 Slice the rolls about 1/4 inch to 1/2 inch thick slices. Place around an inch apart on a greased or parchment covered (my preference for any baking) baking sheet. Bake at 350 for 10-15
Allow them to cool slightly and then remove to a wire cooling rack. Enjoy right away, later, at 2 in the morning, or they may even be frozen in planning for future breakfasts.

with Belles and Beauxs

Sunday, November 14, 2010

The Sweet Kitchen: Whats on the Menu?

This week I will be cooking our contest entries. I am so excited to get started on these dishes because they sound awesome! I did make the executive decision to not have the onion rice with any of the dishes. If I served it with one I would have to serve it with all of them to be fair and then the people at Weight Watchers would revoke my membership - I am already on the verge.

Monday: Leftovers/Clean out the Fridge - I am astonished at how many carryout boxes and Tupperware containers cluttered up our fridge over last week. Time for a little smorgasbord (yeah look it up).

Tuesday: Polynesian Pork Chops (compliments of Erin Howell), Sesame Noodles and Steamed Broccoli

Wednesday: Happy Birthday! No cooking allowed!

Thursday: Breaded Chicken Cutlets (compliments of Lauren Tarpley), Spinach Salad and Raspberries (I barely thaw frozen raspberries, add a little bit of splenda and they are the perfect icy treat)

Friday: London Broil with Bearnaise Sauce (compliments of Kim Rowell), Risotto and Garlic Green Beans

Saturday: Happy Anniversary - 6 years!

Sunday: Leftovers

If anyone wants to cook the three main dishes this week with me (as in cook in your own home with your family not mine - you know "with me" in spirit), leave a comment and you can join in on the voting for grand prize!

with Belles and Beauxs

Thursday, November 11, 2010

Deep South Home: Learning to Love Laundry (or at least like)

I am so excited to try the recipes that were submitted. Look for each of them in next week's meal plan with a winner announced on Monday, November 22. The good news is that with three entries, each of you will automatically win a prize!

In my ever amounting laundry pile I have learned so much. I have lessened my amounting hatred for laundry day and even found ways to expedite the process and become increasingly efficient. Today, I pass on to you a completely random list of ten of my laundry tips.

1. If possible for your schedule designate a laundry day. This will require you to have enough pairs of underwear to make it through a week - such a crazy thought! Having a laundry day allows you to get it done in one clean sweep rather than having the need to do laundry always looming over your head. I declare Sunday my laundry day. This way our family starts off the week with fresh clothes and whatever needs to head to the dry cleaners can go on Monday.

2. Sort , sort and sort again. Our piles look a little bit like this: delicates, lights (whites, light yellows, light greys, creams), darks (jeans, blacks, browns, purples, blues, greens), colors (with the nut around it is mostly pink pink and a little more pink), and household (dishtowels and bibs). Delicates are first in the line up because most of them have to dry flat or drip dry. Doing them first allows them ample drying time so they can be ironed and put away with all the other clothes. I always save the household laundry for last because somehow it makes me feel better that my clothes aren't swimming around after the stuff with food bits go for a swim.

3. Which ways is right ways? Turn everything right side out - especially socks. This cuts down SO much time on folding and ironing.

4. Do the zip and snap. Zip all your zippers up before washing with other articles of clothing. Those little metal tangs can do a number on T-shirts and the like. Go ahead and button the top button of your pants and such before they head into the wash to keep those zippers up and cut down on ironing time.

5. Containment. Those little mesh bags for lingerie and the like are also great for holding socks. It is amazing to actually have all the socks have a pair when you pull them out of these bad boys. I can't say enough about mesh bags. I usually have three on hand. That way one is in the wash with a load and then follows it to the dryer, one is in the dryer and can come out for folding time and the third is on deck for the next load. They are very cheap and can even be found at your local grocery store.

6. Did you know? Not to long after their purchase, we had to have our front loaders serviced. Oh the things I learned from these service men. The next three points will include them. First, your washer only requires about 2 Tablespoons max of detergent. Run your washer once with nothing in it and no detergent. Shine a flashlight in that bad boy and take note of how many sudsy bubbles are swishing around. Front loaders retain a lot of residue from detergent so cutting down on the detergent helps this problem significantly. If you have ever noticed a very slight mildewy smell on your clothing - this is usually the culprit.

7. Give the tub a clean. Run the clean cycle once a month on your washer and then leave the door open overnight to dry out. This reduces detergent residue and mildew smells. The service men recommends Affresh tablets with a little bit of bleach in the bleach drawer. While they are hard to find I have been super happy with the Affresh tablets. They also make a Grit Grabber which is a wipe you run around the rubber part where the door seals to get rid of the yuckies.

8. In the front load dryers (especially LG) you are not recommended to use dryer sheets. You will find they can get stuck and make a lovely noise and then you get to meet said service men. They will also become decoration for your flower beds where they will be perpetually blown. The service men said this was written in the manual but for this OCD girl I never found those instructions. Instead they recommended using a small amount of fabric softener in your washer drawer.

9. So I am a little bit addicted to having ironed clothes, but don't really like to iron. Conflict. Overtime, I am slowly learning that if I can't get to ironing right away I need to hang up the clothes right away rather than shoving them in an overflowing basket. My husband can attest that I am still learning this fact.

10. Learn to iron a dress shirt. This is a great link and such a great skill to learn: Real Simple: How to Iron a Dress Shirt

Now go and wash, dry, fold and iron! Post a comment if you have a laundry tip!

with Belle and Beauxs

Tuesday, November 9, 2010

The Sweet Kitchen: Whats on the Menu?

Hold on to your seats folks, this menu is the most exciting yet - sarcasm sarcasm. Whenever the month of November rolls around a small sense of dread fills the pit of my stomach. While there are so many exciting things that take place this month including anniversaries and birthdays, it can be overwhelming in terms of time management - hence the lack of regular posts.

This week is especially busy with my dear husband working diligent long hours and me working several days. This all adds up to less than thrilling meals and thoughts of ease rather than excellence. Without further ado:

Monday: Out to Eat with friend whose husband was out of town while my husband was working late - we definitely did not eat Five Guys after the original plan was to go walking than eat at Atlanta Bread Co

Tuesday: (Work Night) Sandwich Melts, Chips, Fruit, Carrot Sticks

Wednesday: Island Chicken, Mashed Potatoes, and Steamed Broccoli

Thursday: (Work Night) Pioneer Woman's Chili, Cornbread Muffins

Friday: Angel Chicken Pasta, Salad, Breadsticks

Saturday: Out to Eat

Sunday: (Work Night - for all you NSH folks that read this I would love to give it away) Small Group Bible Study Dinner

Don't forget that today is the LAST day to enter the recipe challenge. With only one entry so far Erin Howell is the front runner for one AMAZING cookbook!

Stay Tuned: Deep South Home: Learning to Love (ok honestly Like) Laundry

with Belles and Beauxs

Wednesday, November 3, 2010

Deep South Eats: Swiss Chicken in Wine Sauce

This chicken dish is a such a great weeknight meal. It is very hearty and filling which requires simple side dishes, but also pretty enough to serve for company. Although the bake time is lengthy it requires very little preparation. If you are someone that works a typical 9-5 job, I would recommend setting your oven to preheat before you get home. This would allow you to walk in the door quickly prep the dish and be sitting down to dinner at a reasonable hour.

4 boneless skinless chicken breasts
Salt and Pepper
6 slices of Swiss cheese (sandwich size - around 6 oz total)
1 can of cream of chicken soup (the healthy version works well)
1/4 cup of white wine
1 cup of herb flavored stuffing mix, crushed (I used Pepperidge Farm)
4 Tablespoons of butter melted

Preheat oven to 350 degrees. Grease a 9x13 baking dish (spray or butter - whatever helps you sleep well at night). Place chicken breasts in dish and season with salt and pepper. Layer Swiss cheese slices on top of chicken breasts. Mix soup and wine together and pour over chicken and cheese. Sprinkle stuffing evenly over sauce and drizzle with melted butter. Bake for 1.5 hours (some recipes call for 45 minutes but because of the sauce the longer cooking time allows the chicken to be fork tender).

This is also delicious with 6 slices of ham layered underneath the Swiss cheese (on top of the chicken) to create a Cordon Bleu type dish.

with Belles and Beauxs

DON'T FORGET - Recipe challenge ends November 9

adapted from Paula Deen's Lady and Sons Cookbook

Tuesday, November 2, 2010

Deep South Eats: Recipe Challenge

There is a side dish that I have made for years and years. It was probably one of the first recipes I ever learned to make as a teenager. It is probably on one of my top tens in terms of ease and flavor, but I run into a problem every time I want to make it. It packs so much flavor that it is very difficult to find a main dish that will compliment it without adding too much flavor to the overall meal.

My challenge to you is to try the side dish in your own home. Think about what main dish recipes you make that would go well. Submit the recipe here on Deep South Sweets under the comments section. I will narrow down the submissions to 3 and then try them myself. The winner and 2 finalists will receive prizes.

First Prize:
1,001 Ways to Cook Southern by Southern Living Magazine Editors: Book Cover
Finalist Prizes:
Personal Stationery: Holiday Gift Tag Stickers Cookie Cutout
The requirements are as follows:
1. Must be weeknight easy - I have plenty of complicated recipes for weekends, but I am looking for something that can be fixed quick and easy (can be slow cooker and don't worry if it has to bake for an hour)
2. All entries must be submitted by November 9 at 8:00 pm (EST). This gives you a full week!

The recipe is as follows:
Onion Rice
2 T butter
7 ounce can sliced mushrooms, drained well
1/2 cup rice
10.5 ounce can french onion soup
1/2 cup water

Melt butter in medium saucepan and saute mushrooms. Add rice and saute until brownish in color. Add soup and water. Cover and simmer over low heat until water is absorbed - approximately 20 to 25 minutes.

Now go and cook and bring back your ideas!

with Belles and Beauxs

Monday, November 1, 2010

The Sweet Kitchen: Whats on the Menu?

This week the menu is short and sweet with the addition of 3 new recipes!

Monday: Beefy Pizza Casserole with Tossed Green Salad
Tuesday: Slow Cooker Creole Chicken, Steamed White Rice and Sugared Raspberries
Wednesday: Dinner out for a company meeting
Thursday: Same as above
Friday: Birthday Dinner for my brother - I am bringing Sour Cream Pound Cake
Saturday: Birthday Dinner for my niece - I am making Creme Brulee French Toast Casserole with Sausage and Fruit for Breakfast
Sunday: Leftovers

As I said, short and sweet. Stay tuned for a Recipe Challenge (with prizes) starting tomorrow and Swiss Chicken with Wine Sauce on Wednesday.

with Belles and Beauxs