Out with the Old

Not too long ago, a friend sent me a link with the most searched foods in every state.  As I read the list, I realized I'd shared recipes for 10 of these foods.  While I ring in 2018 by preparing new blog posts, I thought I'd share these oldies but goodies from previous years.  Did your state make my list?

Alabama:  My grandmother's made from scratch pound cake has been one of my top 10 posts since I shared the recipe in 2013.

Arizona:  You don't need a lot of chilies to add heat to this crock-pot chili.

Illinois:  This chicken and wild rice soup is similar to one served at a popular restaurant chain.

Indiana:  Hoosiers hankering for noodle casseroles might want to try this oodles of noodles lasagna recipe.

Kentucky:  This peanut butter fudge requires no cooking, unless you consider softening ingredients in the microwave as cooking!

Maine:  You don't have to roll, cut out or fry these doughnuts.

Michigan:  I don't make dessert very often, but when I do chances are I'm making these no bake cookies.

Ohio:  The Buckeye State loves the combination of chocolate and peanut butter, especially in the form of peanut butter brownies.

Vermont:  One of the few states whose most searched food is a vegetable. These pickled beets taste just like what my mom used to make.

West Virginia:  West Virginians love pumpkin desserts.  I hope they would agree pumpkin pie goes from ho hum to wow with this tasty pecan streusel topping.

If your state isn't listed, you can view the complete list here.

© Margaret's Morsels

Best of 2013

This is the time of year when TV news shows and newspapers have stories that highlight the year in review.  With that in mind, I thought I'd count down the top 10 most viewed recipes I posted during 2013. Some of the top 10 came as a surprise, but none more than the recipe that took the number one spot.  I almost didn't post the recipe because I was afraid it wouldn't appeal to many people.  I'm glad this old family favorite was a hit with my readers!  

10.  Strawberry Delight Cake:  A cake recipe that doesn't require any baking!  It doesn't get much easier than that!

9.  Peanut Butter Fudge:  If you think you can't make candy, think again! There's no cooking involved, unless softening ingredients in a microwave counts as cooking!

8.  Carrot Cake:  This cake takes some time to make, but it's worth the effort!  Unlike most carrot cake recipes, this one doesn't use pineapple.

7.  Chocolate Dream Pie:  A chocoholics dream.  A pie that only uses four ingredients and half of them are chocolate!  

6.  Chicken Parmesan:  This version is baked not fried.  It's also kid friendly, delicious and ready in under an hour!

5.  Salisbury Steak:  A tasty one dish recipe that turns ground beef from ho hum to wow!

4.  Cherry Pie Filling Salad:  This versatile dish can be served as a salad or dessert.  It can also be frozen in paper baking cups for a cold treat on a hot summer day!

3. Unfried Refried Beans:  These beans look and taste like refried beans, but there's a twist.  They're not fried at all!

2.  Eggs Benedict Casserole:  You don't have to poach a single egg to make this version of Eggs Benedict.  With this recipe, it's easy to make brunch for a bunch!

1.  Loaf Cake:  This unfrosted, made from scratch, plain pound cake made with my grandmother's recipe was the most popular recipe I posted this year.  It's an oldie, but goodie!

As 2013 draws to a close, I want to thank everyone for reading Margaret's Morsels.  I especially appreciate the comments, emails and feedback. This interaction is what makes sharing the recipes worthwhile!  This year was challenging on several levels and I wasn't able to post as frequently as I wanted.  Hopefully, I'll be sharing a lot more recipes in 2014.  My husband gave me a 35mm camera with lenses and some other blogging necessities for Christmas, so I have some things in mind for Margaret's Morsels in 2014.  In the meantime, 

HAPPY NEW YEAR FROM MY KITCHEN TO YOURS!!!!!

© Margaret's Morsels  

Spotlight on Summer: Cool and Creamy

A lot of you are new to Margaret's Morsels.  To help introduce you to the site, I thought I'd compile a list of summertime recipes from previous blogs. The list isn't all inclusive, but includes some of my favorites from five different categories.  To make it manageable, I'm making this a three part series.  Today's recipes are foods that are cool and creamy.  Click the words in bold to go to the page with the recipe. 

Easy Peanut Butter Chip Pie:  This is the recipe that launched Margaret's Morsels.  The pie gets its wonderful flavor from peanut butter chips.  My son came up with the idea of adding Magic Shell topping for a delicious chocolate/peanut butter combination.  No matter how you top it, it's a cool and refreshing dessert on a hot summer day.

Peanut Butter Fudge:  Here's another recipe that uses peanut butter chips, but it also uses peanut butter.  This fudge doesn't require any cooking, unless you count melting ingredients in the microwave as cooking! Since the fudge is stored in the refrigerator, it makes a cool summertime treat.

Quick and Easy Lemon Bars:  This recipe has been in Margaret's Morsels top 10 since it was first posted in 2011.  These are the only lemon bars I've ever made that turn out perfect each and every time.  Storing them in the refrigerator not only keeps them cold, but enhances the flavor.

Lemonade Pie:  This is another lemon recipe posted in 2011 that currently ranks as the sixth most popular recipe on Margaret's Morsels.  The only appliance you need to make this pie is a hand mixer!

Chocolate Dream Pie:  This is a chocolate lover's dream recipe.  The pie only uses four ingredients and half of them are chocolate!  Just like the lemonade pie, the only appliance you need is a hand mixer. 

Banana Cream Supreme:  This isn't a pudding and not quite a pie; it's the best of both!  This no bake dessert is assembled in a spring-form pan with a layer of bananas between the filling.  Although it's delicious in the summer, my teenage son thinks it's also good in the fall, winter and spring!

Cherry Pie Filling Salad:  This first time I ever saw this recipe, I thought it wouldn't be any good.  Boy, was I wrong!  Not only is it delicious, it's versatile and can be served from the refrigerator or freezer as either a side or dessert.

Vanilla Ice Cream:  This is the recipe my mom used to make.  To this day, I think it's the best vanilla ice cream ever!  The only change I've made to the recipe is to replace the raw eggs with egg substitute.

Peach Ice Cream:  This peach ice cream isn't vanilla ice cream with chopped up peaches.  It uses fresh peaches and canned peach nectar. Peaches peak in July and August so this is a great time to make this ice cream.

Orange Peach Soup:  Here's another recipe that uses fresh peaches. This chilled peach soup can be served for brunch, lunch or even supper. It makes a great first course, especially when the meal that follows is light.

Lime Jello Salad:  This has been a family favorite since a friend gave me the recipe over 20 years ago.  If you don't like lime, you can substitute other flavors of jello and fruit.

Fruity Orange Gelatin:  If you prefer jello that jiggles, give this salad a try. Unlike congealed salads made with red jello, there's no mistaking the flavor of this salad.  It only uses five ingredients and three of them are orange!

Cherry Gelatin Fruit Salad:  Here's another jello recipe that jiggles.  This is my most requested congealed salad recipe.  No one will ever guess it only uses four ingredients and all of them are sugar-free!

Sour Cream Cherry Cheesecake:  The kitchen won't get hot when you make this cheesecake.  The crust is the only thing that needs to be baked and that only takes 10 minutes!  The rest of the cheesecake is made by doctoring up a package of cheesecake mix.  I use cherry pie filling on top, but you can use your favorite flavor.

Check back next week for part two of the series.

© Margaret's Morsels

Sauteed not Fried

Last week, I posted a recipe for Baked Mozzarella Cheese Sticks.  I thought I'd stick with the healthier cooking theme and share a recipe that, instead of being baked, is sauteed.

The first time I fixed Sauteed Pork Chops for my mother, she was concerned the pork chops hadn't cooked long enough to be completely done.  After tasting them, she agreed that, not only were they done, they were delicious!

Saute means to cook food quickly in a small amount of fat over moderately high heat.  It's similar to pan frying, but uses less fat and cooks the food quicker.  The high heat serves two purposes.  One, it quickly browns the outside of the food.  Two, it allows the food to cook faster which prevents the inside from drying out.

There's four things to remember when you saute pork chops:

• Let the pork chops sit at room temperature 30 minutes before they're cooked.  Food that's at room temperature cooks more evenly than cold food.

• Pat the pork chops dry with paper towels.  Food that's wet steams rather than sautes.

• Don't overcrowd the pan.  Overcrowding prevents food from browning.  I cook four pork chops at a time in a 12-inch skillet. If you're using a smaller pan or cooking more pork chops, use a second pan or cook the pork chops in batches, reheating the pan and adding more oil as needed.

• Don't turn the pork chops over with a fork.  Piercing meat with a fork lets the juices escape.  Use tongs instead.

When it comes to the oil you use, it's imperative to choose one that has a high smoke point -- the temperature at which the oil begins to smoke and gives food an unpleasant flavor -- because you don't want the oil to smoke. Different oils have different smoke points.  I use canola, but other oils with high smoke points include grapeseed, peanut, safflower and soybean.

There are two schools of thought when it comes to heating the pan.  Some recipes call for the pan to be heated before the oil is added.  Other recipes, like the one I'm sharing today, call for the pan and oil to be heated at the same time.  I use whichever method is called for in the recipe.

Put the oil in the skillet and heat it over a strong medium-high heat.  I rely on my senses, specifically hearing, seeing and feeling, to know when the oil is hot enough to add the pork chops.

Listen to the sounds coming from the pan.  If you hear splattering and popping, the oil is too hot.  Look at the oil periodically while it heats.  You do not want to see smoke.  You want to see the oil go from this:

to this:

The oil will start to shimmer which indicates it's just below the smoke point. As the oil heats, periodically place your hand a few inches over the hot oil. When you can't leave your hand over the oil for very long, the oil is ready.

When you cook pork chops or any piece of meat, cook the nicest looking side -- known in the culinary world as the presentation side -- first.  In other words, when you put the meat in the skillet, put the presentation side down.  The coloring is more attractive on the presentation side which makes the food look nicer when it is plated.

The rest of the recipe is pretty straightforward.  When the oil is hot, put the pork chops -- presentation side down -- in the pan and cook one minute. Turn the pork chops over and cook the other side one minute.  Reduce the heat to medium; cover and cook the pork chops four minutes.  Turn the pork chops over; cover and cook five minutes.

If you've never sauteed pork chops before, you may be wondering how to tell if they're done.  A quick way to test is to press on the pork chop with your finger.  When fully cooked, the pork chop will feel solid.  If you're still not sure, cut into one of the pork chops and check the color of the meat. When cooked, the meat will be white.  It's ok if there's a tinge of pink, but you want to see more white than pink.

I serve the pork chops with either white rice or Mushroom Rice Casserole and Baked Apples.  Because the pork chops cook in less than 15 minutes, they're easy to fix for breakfast with scrambled eggs and biscuits.  I've even been known to serve them this way for supper!

Sauteed Pork Chops

4 Servings

4 (1-inch) thick center loin pork chops, patted dry

salt to taste

pepper to taste

2 Tbsp. vegetable oil

Sprinkle salt and pepper on both sides of the pork chops.  Heat oil in a large skillet over medium-high heat, swirling the skillet occasionally.  Put pork chops in the skillet and saute until browned, 1 minute.  Turn pork chops over and saute the other side until browned, 1 minute.  Reduce heat to medium.  Cover the pan with a lid and cook the pork chops 4 minutes. Turn pork chops over.  Cover and cook an additional 5 minutes.

© Margaret's Morsels

Baked not Fried: Appetizer Edition

If eating healthier or losing weight is your resolution for 2012, you're not alone.  According to a recent survey, 57% of respondents had the same resolution.  An easy way to enjoy some of your favorite foods without breaking your resolution is to change the cooking method from fried to baked.  Last year, I showed how this could be done with salmon patties. Another recipe that easily adapts from frying to baking is Mozzarella cheese sticks.

Although the cheese sticks only take 15 minutes to bake, you can't make them on a whim.  The cheese sticks need to be assembled and refrigerated at least four hours ahead of time to allow the coating to adhere properly.

Just like the fried version, these baked cheese sticks are coated with flour, eggs and dried bread crumbs.  Dried bread crumbs aren't the same as fresh and, as such, can't be used interchangeably.

Dried bread crumbs have the added step of being dried and toasted in the oven before being processed into crumbs.  Although they can be made at home, it's easier to buy them at the grocery store.  Dried bread crumbs are available in plain or seasoned varieties.  This recipe uses dried Italian bread crumbs.

Put the coating ingredients in shallow bowls or resealable plastic bags in an assembly line. 

Whichever method you use, keep the coating from sticking to your hands by using one hand for dry ingredients and the other hand for wet ingredients.  If you notice any clumps in the bags or bowls, they can be removed and discarded.

Coat all the cheese sticks -- including the ends -- with flour and set aside.

Working with one cheese stick at a time, coat the cheese stick with the egg mixture letting the excess drain off.

Put the cheese stick back in the flour and coat it a second time including the ends.

I like to use tongs rather than my fingers.

The cheese stick goes back in the egg mixture for a second coating -- let the excess drain off -- before being thoroughly coated with bread crumbs. Just like you did with the flour, make sure to coat the ends of the cheese stick with bread crumbs.  Coating the ends keeps the cheese from oozing out when it melts. 

Put the coated cheese sticks on a piece of wax paper in a container with a lid.  When all the cheese sticks are coated, put on the lid and refrigerate for at least four hours.

Ready to be refrigerated.

When you're ready to bake the cheese sticks, transfer them to an ungreased baking sheet and let them sit at room temperature while the oven preheats.

Ready to be baked.

While the cheese sticks bake, heat some marinara or spaghetti sauce to serve on the side for dipping.

The recipe makes 12 cheese sticks, but can easily be halved.  If you have any leftovers, they can be reheated in the microwave.  My son thinks these cheese sticks are better than the fried version sold at a popular chain restaurant.  That's quite an endorsement from a 14 year old.

Baked Mozzarella Cheese Sticks

4 Servings

2 eggs

1 Tbsp. water
5 Tbsp. all-purpose flour

1 cup dried Italian bread crumbs

12 sticks string cheese

1 cup marinara or spaghetti sauce, heated

Combine eggs and water in a small bowl.  Put flour in a small bowl or resealable plastic bag; put bread crumbs in another bowl or bag.  Coat all the cheese sticks -- including the ends -- with flour and set aside.

Working with one cheese stick at a time, coat the cheese stick with the egg mixture, letting the excess drain off.  Coat the cheese stick -- including the ends -- with flour.  Coat the cheese stick a second time with the egg mixture and then thoroughly coat with bread crumbs, including the ends.

Put the assembled cheese sticks on a piece of wax paper in a storage container with a lid.  When all the cheese sticks are coated, put on the lid and refrigerate for at least four hours.  

When ready to bake, put the cheese sticks on an ungreased baking sheet and let sit at room temperature while the oven preheats.  Bake uncovered at 400° for 15 minutes or until heated through.  Use the marinara or spaghetti sauce for dipping.

Note:  The cheese sticks can be refrigerated overnight and baked the next day.  I think they're best baked four to six hours after the coating is applied.

© Margaret's Morsels