Strawberry Season Brings Another Sweet Treat

Strawberry season got off to a rough start this year with all the freezes but in spite of it all, the berries are some of the sweetest I remember tasting in years past. I usually serve strawberry shortcake throughout the season to my family as well as make a batch of preserves with a recipe that not only preserves the berry but their beautiful red color as well. I'll post that recipe next.

Now, on to that all important last meal of the day. Dinner! A friend suggested I try the “strawberry onion” that’s grown in the fields during the off-season, saying it had a very distinctive and sweet taste. She was right, and I found a great way to serve them along-side a quick and easy entrée for 6.

Pork Chops with Gravy & Onions

½ c. flour
2 ½ teaspoons dry ground mustard
½ teaspoon salt
½ teaspoon garlic powder
6 pork chops (1” thick)
16 oz. chicken broth, heated
2 tablespoons vegetable oil
1 strawberry onion, slice (both the green & white part of the onion)



Combine first 4 ingredients in a shallow dish; dredge chops in mix and set aside. Combine remaining flour mix and heated chicken broth in a 3 ½ quart slow cooker, stirring until lumps are gone. Sauté chops in oil in skillet on medium high just until browned. Place browned chops down in gravy in slow cooker. Sauté sliced onion in pan that chops were cooked in, scraping the bottom of the pan to get the bits & pieces left by the chops. At this point, you may need to add another tablespoon of oil. Sauté until tender. Once onions are cooked to tender, add to slow cooker on top of chops and cook on high for 2-2 ½ hours.

Mashed potatoes are the perfect side dish to serve along side this biscuit-sopping entrée.

Cool Weather Comfort Food

Nothing says "fall", culinarily speaking, like a steaming bowl of chili, soup or a hearty stew. But there's one more food that warms me from the inside out -- a meatball sub. Cuddle it up next to a heap of fries and I'm one happy girl! I thought I'd share my recipe on a Saturday to feed all those hungry football fans that congregate around the TV at your house over the weekend.

Meatball Subs

1/2 lb. ground beef
1/2 lb. ground pork
1/4 c. Italian flavored bread crumbs
1/2 c. grated Parmesan cheese
4 cloves garlic, minced
1 small onion, grated
1/2 c. fresh flat leaf parsley, chopped, or 2 T. dried
1 large egg
1 t. salt
1/4 t. pepper
4 c. marinara sauce
2 c. grated provolone or mozzarella cheese
Sub rolls

Break egg into large bowl, beat. Add everything but meat; blend. After blending, add in beef and pork, mixing with hands to combine. Form meat into 1" meatballs and place in microwavable baking dish. Microwave on high 4-6 minutes, longer if needed. Once that's done, place meatballs in crock pot set on low and cover with sauce. Let them cook for 2-4 hours on low.

I slice the sub rolls, put them on a cookie sheet and fill them with meatballs and sauce, then top with grated cheese and toast them under the broiler 2-3 minutes to melt the cheese and warm the rolls.

This should serve 6, depending on how high you pile the meatballs. Some people like more sauce, some less -- so fix according to your own tastes. I use a homemade marinara sauce that I make in bulk and freeze, but you can also use a jar of spaghetti sauce as a shortcut. I also use provolone cheese because I like the stringiness of it, but some prefer mozzarella. Again, totally up to the taste buds that live in your house.

Now, there's just three weeks until Thanksgiving – oh, boy! There is no 6 ingredient solution to that day, so we’re going to shift our focus to the next most important day of the month – “The Biggest Shopping Day of the Year”! On my calendar, that day gets circled in red, marked with a star and decorated with a happy face.

Oh, yeah, it’s deal time, baby!

Not everyone gets that excited about shopping. In every home, there’s a crowd that’s less than enthused with the onslaught of shopping enthusiasts preparing to hit the mall and big box stores at the crack of dawn. For those you’ll leave behind in search of the elusive in-stock bargain, it’s important to also leave behind something for them to nibble on in your absence. This month, I’m offering a few recipes that should sate their appetites for the day, starting with breakfast. Now, don’t check out on me here. I know what time the sales start, the doors open and the shoppers stampede with Starbucks in hand. This breakfast is one you assemble the night before, pop in the oven, set for timed bake - an effort that will result in your beloved non-shopping family waking to the scent of a home-cooked warm breakfast.

Breakfast Casserole

1 cup chopped ham
2 cups grated cheese (can use cheddar or swiss)
8 eggs
1 cup whipping cream
¼ teaspoon mustard
Sprinkle with salt & pepper

Spread ham and grated cheese on the bottom of a greased 9x13 baking dish. Whisk eggs, cream, mustard, salt and pepper together in a bowl until well blended. Pour over ham and cheese. Refrigerate overnight. The next morning bake for 40 minutes at 375 degrees.

If you’re planning an extended shopping day you may need lunch or dinner as well. A little prep work the night before will give you a head-start and help you use a few leftovers too.

Chicken Pot Pie Soup

2 cups cooked chicken or turkey, cubed
1 (16 oz.) bag frozen mixed vegetables, thawed
1 can cream of potato soup
1 can cream of chicken soup
2 cups milk
1 large potato cut in ½” cubes
Ritz crackers

Mix all in saucepan and heat. Simmer 15-20 minutes. Season with salt & pepper. These ingredients can also be placed in the crock pot before you leave and left on low until lunch. Top each bowl of soup with crumbled Ritz crackers. This is a quick and easy lunch to use up the leftover “bird” in a satisfying way!

With these efforts, your family will be well-fed while you cross items off their holiday wish lists! So, that takes care of “the day after”.