Crock-Pot Pork Chops

A new year has started, and another week has started. What to do for week day meals? Don't fret. Make a big batch of food with Crock-Pot to last for a few days until you gather yourself to cook again during the week.

With sautéed Brussels spouts and carrots 

Crock-Pot Pork Chops

4-6 pieces pork chops
1/2 cup sliced mushroom
1 can cream of mushroom
1 package ranch salad dressing mix
1/4 tsp thyme
2 Tbsp sherry or white wine
Salt and pepper to taste

Sprinkle a little bit of ranch salad dressing mix, salt and pepper on the pork chops. Place the pork chops in Crock-Pot. Mix the rest of the ranch dressing mix and a can of cream of mushroom and spread on the pork chops. Add in mushroom, sherry or white wine and thyme. Cook low for 6 to 8 hours. 

Spread cream of mushroom. 

Turn to low and cook for 6-8 hours.

It took me about three minutes to get this far. The rest is done by Crock-Pot. How easy is that?

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Whiskey Peach Cobbler with Bisquick

I had a craving for peach cobbler, but I didn't feel like measuring the ingredients much. Let's just use pre-made mix this time. 

Serve with ice cream.

Whiskey Peach Cobbler with Bisquick

2 cups sliced peaches, I used 1 can drained and 1 cup frozen
1 cup Bisquick mix
1 cup almond coconut milk
1 stick butter, melted
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp almond extract
1 cup sugar
1 Tbsp whiskey

Just 1 cup each, that's it.

Preheat oven to 375 degrees. In an 8x8 casserole dish, combine Bisquick, milk, nutmeg, cinnamon, almond extract and melted butter and mix well. In a bowl, mix peaches, sugar and whiskey. Spoon the peach mixture on the batter. Bake for an hour or until golden brown on the top. Serve warm with a scoop of ice cream.

Whiskey will cook off, but adds depth of flavor to the filling.

See you in 1 hour!

I love the brown crunchy top.

If you are in a mood for extra kick, try a splash of whiskey on peach cobbler and ice cream. Intoxicating, indeed!

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Polar Vortex

BRRR! It's cold out there, y'all! The extreme cold dense air known as "polar vortex" is covering up many parts of the US. Even here in the south, it's way too cold to be outside. Our windows had a sheet of thin ice on them today. 

Whoa!

Our dog in a sweater...

"I think I'll stay home all day today...."

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Black Soy Beans in Pressure Cooker

I tried to make the new year's Japanese staple dish for good luck in my pressure cooker before, only to end up scorching the bottom of the pan. I don't know what I did wrong. This is a new year, and maybe I'll have better luck this time. 

Victory is mine!

Black Soy Beans in Pressure Cooker

1 cup dry black soy beans
1/2 cup light brown sugar
1 1/2 Tbsp sugar
3 cups water
1/2 Tbsp soy sauce
1/3 tsp salt

Wash black beans and drain. In a pressure cooker, combine water, 1/4 cup of sugar and black beans. Stir to dissolve sugar and soak it for at least 6 hours. 

Dry black soy beans

Soak it overnight.

Cook beans with high heat until the pressure regulator starts spinning fast, then turn the heat to low for about 1 minute. Turn off the heat and release the pressure naturally. Open the lid and add the rest of sugar, soy sauce and salt and continue cooking at low heat until the sauce turns slightly syrupy. Serve at room temperature or serve cold.

Pressure is on!

Nice and tender!

It was a success! A sign of good things to come?

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