Loaded Baked Potato Soup

Ok, so it's been awhile since I blogged. A longggg while. Moving across country, starting a new job and getting settled into a new house had me reverting back to tried and true recipes and not trying many new things. Obviously, I couldn't blog the same recipes so I drifted away for awhile.

Things are changing here in Mississippi, a routine is forming, and I now find that I have a little more time for my love of cooking. Even better, my little toddler loves to cook with Momma, and it gives us some great bonding time together. He absolutely loved cooking this loaded baked potato soup with me last week, and it made him feel very accomplished when it came out delicious.



My little chef .. he loves the kitchen!

I searched for a potato soup recipe and came across several but I couldn't decide which one looked more appealing. Each had something that I did or didn't like so I improvised. I took the recipes from Paula Deen and Guy Fieri and sort of combined the two, creating my own version.

Ingredients:
5-6 baking potatoes, peeled and cubed
2 C chicken broth
4 Slices bacon
Green Onion, chopped
4 oz shredded cheddar cheese
1 C sour cream
1 t garlic powder
1 C heavy whipping cream
Salt
Pepper

Directions:
In the same pot you wish to cook soup in, fry your bacon. When bacon is crisp, remove to paper towels to drain. When drained, crumble.

In the bacon grease, add diced potatoes and let cook for 1-2 minutes, then add chicken broth. Bring the potatoes and broth to a boil, and let boil for 10 minutes, or until potatoes are soft. Turn heat down to low. Place HALF of the potato and broth mixture into blender and blend until they reach a mashed potato like appearance. Add back to the soup simmering in pot.  (This makes the soup have a thicker consistency - you can skip if you don't wish for it to be that thick).

With a fork, lightly mash the remaining potato cubes. Stir in sour cream, whipping cream, garlic powder, and cheddar cheese. Stir until cheese melts into soup. Add about half of the bacon crumbles and green onion, leaving the remaining for garnish. Add salt and pepper to taste.

Serve garnished with cheese, sour cream, bacon and green onion.

Feedback:

DELICIOUS! In fact, we are making it again today for lunch!

Seven Layer Cookies

I emailed Brian's Mom a few weeks ago for the recipe to his favorite cookies. He couldn't remember the order of the ingredients or everything that was in them. He couldn't eat much because he is diabetic but he was able to have a taste. As it turns out, I came home from work one afternoon and he had make them himself! They are oh so very yummy and a great holiday treat!

Ingredients:

1 cube of butter (melted in a 9x13 baking dish)
1 1/2 cups of graham cracker crumbs
1 cup of butterscotch chips
1 cup of choc. chips
1 cup of flaked coconut
1 cup of chopped pecans
1 can of sweetened condensed milk (I use Eagle Brand)

Directions:

After the butter melts, layer the other ingredients in the order listed. (no
mixing, just layer)
Bake for 25-30 minutes, cool and cut.

Feedback:
Who needs feedback from a family recipe? Obviously if they weren't fantastic I wouldn't have asked for the recipe to start with :0)

Ricotta, Spinach and Garlic Stuffed Chicken Breasts

Ingredients

4 Chicken Breast
1 Container Ricotta Cheese (I believe it was 16 oz)
1 Handful Spinach Leaves, Chopped
Breadcrumbs
1 teaspoon Minced Garlic

Directions

• Mix Together Spinach Leaves, Garlic, and Ricotta Cheese
• Cut a “pocket” into the thickest part of each chicken breast. Cut deeply, but ensure that you do not cut thru to the other side.
• Take a Tablespoon of ricotta mixture and stuff into pocket. Continue to add mixture until you can no longer add more, but do not let it bulge out. Toothpick pocket closed.
• Roll into breadcrumbs (I like to add about 1 teaspoon of garlic powder and 1 teaspoon of onion powder to these breadcrumbs for more flavor), until chicken breast is coated.
• Bake at 350 degrees until chicken is cooked thru (25-30 minutes typically).

Spinach and Ricotta Chicken Breasts

There was no recipe for this meal, I made it up as I went along. It was GREAT, it was EASY, and it will for sure be on my make again list.

Ingredients

4 large boneless, skinless chicken breasts
1 C ricotta
1 t minced garlic
1 large can breadcrumbs
1 handful spinach leaves, chopped

Directions

1. Mix minced garlic, and chopped spinach into ricotta.
2. Cut small slice into side of each chicken breast, creating a pocket.
3. Place 1/4 of mixture into each chicken breast pocket. Toothpick closed.
4. Roll each stuffed chicken breast into breadcrumbs until coated.
5. Bake on 350 until cooked thru, about 40 minutes.

Corn and Crab Cakes

Cakes:
1/2 cup fresh yellow corn kernels
1/4 cup chopped red bell pepper
3 tablespoons chopped green onions
3 tablespoons canola mayonnaise
1 teaspoon Dijon mustard
3/4 teaspoon Old Bay seasoning
8 ounces crab claw meat, shell pieces removed
1 large egg, lightly beaten $
1 1/2 cups panko (Japanese breadcrumbs), divided
Cooking spray $
1 1/2 tablespoons butter, divided

Sauce:
2 tablespoons chopped fresh parsley
1 tablespoon chopped green onions
3 tablespoons canola mayonnaise
2 teaspoons fresh lemon juice
Dash of kosher salt
1 drop hot pepper sauce

Preparation
1. To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 cup panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes or until firm.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 3/4 cup panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.
3. Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; swirl to coat. Coat both sides of 4 cakes with cooking spray. Add coated cakes to pan; cook 4 minutes on each side or until golden brown. Remove from pan, and keep warm. Repeat procedure with remaining butter, cooking spray, and crab cakes.
4. To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with cakes.


Feedback:

YUMMMM! There's not much else to say! This was so easy, I had them whipped together within 10 minutes. I ate them without the sauce, so I can only imagine how much better they are going to be when I make that for the leftovers. For sure a make again recipe, and I'll be using it for dinner parties in the future!

Cooking Light Hashbrown Casserole

Wow, it's been awhile! Between work and life my cooking became mostly nonexistant. However, now that I am a stay at home Mom (a lovely way to say I was laid off) I'm back in the kitchen! I am also currently in a weight loss competition because held by Koli Palu and Ashley Johnston - former Biggest Loser contestants!

This means I've been looking for some healthier recipes to cook or try and lighten up. I found this in the Cooking Light magazine and it was AMAZING. I'm not a big breakfast fan but it's such an important meal, especially in a weight loss journey. If I'd known about this recipe I would have been eating breakfast everyday!



Ingredients
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray

Directions
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350°. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Bacon Cheddar Deviled Eggs

12 Eggs
1/2 Cup Mayonnaise
4 Slices Bacon
2 Tbsp shredded cheddar cheese
1 Tsbp mustard

Directions:

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Feedback:

These were GREAT! I made them for Mother's Day for something a little different than our usual and they were a hit. The plate cleared in no time and I've now been designated the holiday deviled egg maker!

Hungry Girl Mini Pizzas

I saw these both on the Hungry Girl website, and also in her cookbook. They were a great little treat and still on our Weight Watcher's diet. While her recipe called for using English Muffins, I opted for Sandwich Thins.

1 Sandwich Thin, Opened to create 2 Flats
2 Oz Candadian Bacon, cubed
Store Bought Marinara
1 Stick Mozzerella String Cheese (I sliced into rounds)
Pineapple

Preheat oven to 350 degrees.

Place the sandwich thins flat, and place desired amount of marinara on top. Place half of the cheese onto each flat. Place half of the candian bacon onto each round (1oz each) and then top with desired amount of pineapple.

Bake for 8-10 minutes or until cheese is melted and toppings are heated thru.

Feedback: I would make these again for sure! The only variation I would make is I probably would follow the Hungry Girl instructions and use english muffins. The sandwich thins, while more pizza crust like, didn't hold up well to the marinara.

Santa Fe Chicken

I saw this recipe on another blog which I read (www.thesouthernbellebaby.com), and she got it from www.skinytaste.com. As I've stated before I LOVE my crockpot - but being on Weight Watchers I always fear making things up as I go along because I'm afraid I will calculate the points wrong. Skinny Taste does all of that for me - I love her site!



Ingredients

1 1/2 pounds boneless, skinless chicken breast
14 ounce can diced tomatoes with mild green chilies
15 oz can of black beans
8 oz frozen corn
1/4 Cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
salt to taste

Directions

Combine all of the ingredients but the chicken. Place the mixture into your crock pot. Season the chicken with salt and lay on top of mixture. Cook on low heat for 10 hours, or high for 6 hours. Half an hour before serving, remove chicken and shred. Return chicken to slow cooker, stir in. Serve over rice.

Feedback:

I loved this recipe, though I did make some adjustments. I never removed the chicken to shred it, and we ate it whole. Next time however, I will follow the shredding durections because I think this would make a great taco mixture. I cooked the recipe on high for 6 hours, using frozen chicken breasts, and I didn't use any cayenne pepper. I don't like things very hot and I felt that my ROTEL tomatoes would add enough spice to the dish. For myself and my taste, I was right.

Husband liked it, I am so pleased that it was WW friendly, and I can't wait to make it again!

Roasted Fingerling Potatoes

Ingredients:

12 oz uncooked potato(es), fingerling, well-scrubbed, sliced in half lengthwise
1 clove(s) (medium) garlic clove(s), minced
1/2 cup(s) canned chicken broth, divided
1 Tbsp rosemary, fresh (plus extra sprigs for garnish)
1/8 tsp kosher salt, or to taste
1/8 tsp black pepper, or to taste

Instructions:

Preheat oven to 400°F.

In a small roasting pan, combine potatoes, garlic, 1/4 cup of broth, rosemary, salt and pepper.

Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more. Yields about 1/2 cup per serving.

Feedback:
This went with the salmon in my last post on Father's day. They were simple, easy, and a nice change from just rice or mashed potatoes with dinner.

Grilled Salmon with Mustard Herb Crust

My husband and I have been doing Weight Watchers and this recipe actually came off of their site. I made it for my husband and my brother for Father's Day.



Ingredients:

3 Tbsp rosemary, leaves, fresh, chopped
3 Tbsp thyme, fresh, leaves, stemmed
1 tsp black pepper, freshly ground
2 spray(s) cooking spray
1 1/4 pound(s) salmon fillet(s), with or without skin, though skinless recommended, Atlantic-variety (four 5-ounce pieces)
4 Tbsp Dijon Mustard, regular or grainy-variety

Instructions:

Prepare the grill for direct, medium-heat cooking.


Mix the rosemary, thyme and pepper in a small bowl.


Spray the bottom of the fish fillets with cooking spray (that is, spray the piece of the fillet where the skin would have been, usually with some gray or brown mottling on it).


Spread 1 tablespoon mustard on the top of each fillet. Sprinkle about 1 1/2 tablespoons of the herb mixture on top of each.


Place fish herb-side up on the grate directly over the heat. Cover the grill and cook until the fish flakes when gently scraped with a fork, about 12 minutes. Transfer to plates with a wide spatula.



Feedback:

Very, very good! As it turns out my grill was out of propane so I ended up baking it in the oven but this fish was so good. I think next time I might use slightly more mustard but overall it is a recipe that I will do again for certain.

Pasta in Vodka Sauce

1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.


Feedback: I found this just by Googling and came up with Giada De Laurentis' recipe. I've always heard of vodka sauce but never made it, or even tried it in a restaurant. It was wonderful and I will again make it. My only search will be for a different marinara sauce - this one was a little bit twangy. Overall though, a success.

Penne with Asparagus and Pecorino Cheese

8 ounces uncooked penne pasta
1 tablespoon kosher salt
2 tablespoons olive oil
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 cup fat-free, lower-sodium chicken broth
1 tablespoon grated lemon rind
1 garlic clove, minced
1/4 cup (1 ounce) grated fresh pecorino Romano cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons shaved fresh pecorino Romano cheese

1. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.

2. Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.

Feedback: Very good, though I will use a little more garlic and lemon rind next time. I got the recipe from Cooking Light magazine, though they called for using garganelli pasta. My local Whole Foods didn't have that available so I replaced it with Penne. It was really easy and quick to make. This will go on my "make again" list.

Pan Seared Cod with Basil Sauce

1/4 cup fresh basil, finely minced
1/4 cup reduced-sodium chicken broth
2 tablespoons parmesan cheese, freshly grated
4 teaspoons olive oil
1/2-1 teaspoon salt, divided
2 garlic cloves, minced
4 (6 ounce) cod fish fillets or 4 (6 ounce) other similar fish
1/4 teaspoon black pepper, freshly ground
cooking spray


Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.

Sprinkle fish with 1/2 tsp salt (I omit) and pepper.

Coat a large nonstick pan with cooking spray and heat over medium-high heat.

Saute fish for 5 minutes on each side or until it flakes easily with a fork.

Spoon basil sauce over fish to serve.

Feedback: Not even worth a review. Don't waste your time.

Joy Behar's Lasagna

Apologies that it's been so long since I blogged but I'm learning that a crawlng, and now walking baby takes up a lot of time! That and the fact that he loves to stand and try and pull down my pants when I'm at the stove so I can't move around makes it harder to spend my days cooking. However, I love lasagna so when Joy Behar showed everyone how to make her lasagna recipe on The View I had to try it! The recipe is as follows:

2 Tbsp Olive Oil
1 cup Chopped Onion
2 Garlic Cloves
1 ½ Lbs. Sweet Italian Sausage (Out Of Casings)
1 Large 28oz Can Crushed Italian Tomatoes
1 6oz Can Tomato Paste
¼ cup Chopped Parsley
½ cup Chopped Basil Leaves
2 Tsp Sea Salt
¾ Tsp Pepper

½ Box Lasagna Noodles
1 Lb Whole Milk Ricotta Cheese
1 cup Grated Parmesan Cheese
1 Extra Large Egg
1 Lb Whole Milk Mozzarella Cheese
¼ cup Parmesan Cheese For Sprinkling At End

1 Preheat the oven to 400 degrees F and position the oven rack in the middle.

2. To make the meat sauce, heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute. Then add the sausage and cook over medium-low heat. Breaking it up with a wooden spoon, for 10 to 15 minutes, or until fully cooked and no longer pink. Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sea salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.

3. Soak lasagna noodles in hot tap water.

4. While the sauce is simmering, make the cheese filling In a large bowl, combine the ricotta, 1 cup of Parmesan, the beaten egg, chopped parsley, sea salt, and freshly ground black pepper. Set aside.

5. Ladle one third of the meat sauce into a 9”x 12”x 2” casserole or baking pan. Spread the sauce over the bottom of the dish. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, half the cheese mixture, and one third of the sauce. Add another single layer of noodles, mozzarella, ricotta, and the remaining sauce Sprinkle with the remaining ½ cup of Parmesan.

6. Bake uncovered for 35 minutes, or until the sauce is bubbling.

Feedback: The lasagna was good but I have had much better. I did however like the mixture of the parmesan with the egg etc, and I also liked the way that the mozerella was not shredded but fresh and just laid down disc by disc. It really assisted with making a nice gooey, thick lasagna - just how I like it! I would continue constructing my lasagna the same way if I could find a better tomato sauce recipe.

Daddy Cooks - Pepper-Crusted Pork Tenderloin

Yesterday was my 24th straight day of working. Long hours, long days and long weeks. When I found out that I was actually going to have the weekend off Brian told me that he would have something special planned when I got home. I had a great bubble bath and dinner after. This recipe he found in the Taste of Home cookbook. Wow, it was good!



Pepper-Crusted Pork Tenderloin

2 pork tenderloins (3/4 lb each)
3 tablespoons Dijon mustard
1 tablespoon 1% buttermilk
2 teaspoons minced fresh thyme
1-2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2/3 cup bread crumbs

1. Place tenderloins side by side and tie together with kitchen string. In a small bowl, combine themustard, buttermilk, thyme, pepper and salt; spread over surface of milk. Press crumbs onto meat.

2. Place on a rack in shallow roasting pan. Cover and bake at 425 degrees for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160 degrees. Let stand for 10 minutes. Remove string before serving.

Feedback: Brian didn't use the string because the tenderloin wasn't stuffed. It worked fine and was delicious! The only variation we may try next time is a little garlic powder.

Chicken & Asparagus in Puff Pastry with Dijon Cream Sauce

2 Boneless, Skinless Chicken Breasts
8-10 stalks asparagus
1 Can Pillsbury Crescent Rolls
1 Cup Heavy Whipping Cream
1-2 T Course Ground Dijon Mustard


Cut chicken breasts in half, leaving you with 4 pieces of chicken. Salt and Pepper both sides of the chicken breasts.

Brown the chicken breasts in a skillet. Roll out crescent rolls,cut into squares. Cut asparagus into half leaving short stalks. Place 2-3 stalks in the middle of each crescent square, place chicken on top. Pull crescent dough over and cover, pressing to seal. Place onto cookie sheet and bake according to crescent roll instructions.

While chicken is baking place 1-2 T dijon mustard into the bottom of the skillet. Add 1/4 cup of the heavy whipping cream and stir with a whisk to mix. Bring to a slight simmer, adding heavy cream until the sauce has reached the thickness you desire (I prefer mine like a thick soup, i.e. cream of mushroom). Set aside.

When chicken is completed place a large spoonful of dijon cream sauce onto your plate, using spoon to spread into circle. Place chicken on top and serve.

Feedback: I made this recipe up because I wanted to suprise my husband for dinner. Translation: I wanted something that looked complicated but really took me no time at all. This came out great, was delicious, and was easy. The only thing that I would do slightly different would be to add a little cheese inside next time.

Basil & Garlic Sausage Lasagna

It's been awhile and I apologize. With going back to work full time, going to school full time and juggling a 4 month old and a husband I've been to busy to cook! I also FINALLY got propane for my husband's grill as a Fathrt's Day gift so he's wanted to cook on the grill. Tonight I had a craving for a quick fix lasagna. Hubby is working new hours so I have to have dinner ready before he leaves for work at 3:30pm - here's what I came up with.

Basil & Garlic Sausage Lasagna



1 Box No Boil Barilla Lasagne
1 package Large sausages - (I used a fresh basil & garlic sausage from Safeway meat department)
1 15 oz container Ricotta
8 ounces Mozarella
8 ounces Parmesan cheese
1 can mushroom pieces
1 jar tomato sauce of your choosing ( I prefer to make my own but for this quick I meal I did not. I used Bertolli Marinara with burgundy wine.)

Remove casings from sausage and brown, breaking up to the consistancy of ground beef. Drain and set aside. Preheat oven to 350.

Place a thin layer of tomato sauce along bottom of pan. Place lasagna sheets along bottom. With a spatula spread one layer of ricotta over lasagna sheets,follow with mozarella, a thin layer of parmesan and mushrooms. Top with a layer of the basil & garlic sausage. Repeat with as many layers as you wish (I had 3) ending with tomato sauce topped by mozerella and parmesan.

Bake covered with foil at 350 for 40-50 minutes or until heated thru and bubbling.



Feedback: This was very good for a variation on a regular lasagna. The basil and garlic sausage gave a nice extra flavor though I don't think I would want it everytime I have lasagna. Perhaps if it was mixed with a ground turkey or beef it would make the basil not quite as strong tasting. I was very pleased with the Bertolli sauce and would use it again when I don't have time to make my own from scratch. Overall though I was very pleased with the outcome as was my husband.

Fresh Summer Fruit Salad

Sometimes nothing is better on a hot summer day than -



1 Granny Smith Apple
1 Pear
1 Bunch Green Grapes
5-10 Strawberries, cut into quarters
1/4 of a small watermelon, cubed
1/2 of 1 pineapple, cubed
1 orange, each slice cut into thirds
1/4 cup sugar

Mix all together and enjoy!

Beer Brine Pork Chops & Garlic Thyme Mashed Potatoes

2 cups water
2 cups dark lager beer
1/4 cup coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 1- to 1 1/4-inch-thick center-cut bone-in pork chops

7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves

Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.

Feedback: We got this recipe from Bon Appetit. We did make one variation because we are out of propane for the grill - that always means .. time to cook on the Foreman! I LOVED these porkchops though I think next time I'll go ahead and use boneless, skinless. I guess I am spoiled but it always irritates me having to cut around the bone on a pork chop.

Garlic Thyme Mashed Potatoes

3 pounds russet or Yukon Gold potatoes, peeled, quartered
4 1/2 tablespoons butter, room temperature
6 tablespoons (or more) warm whipping cream
1 1/2 tablespoons minced fresh thyme
1 tablespoon minced garlic

Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, garlic and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.

Feedback: I made last week but mashed potatoes and pork chops just sounded more appealing. Not much to say about mashed potatoes but it's always nice to find some variation away from the norm - the thyme and the garlic provided just that. The Bon Appetit recipe did NOT call for garlic - but it was great!