Easy Creamy Smothered Baked Tasty Casserole

In the past weeks I have seen, repeatedly, posted a recipe for Pork Chop and Potato Casserole featuring Campbell’s Cream of Mushroom Soup.  Usually, it is a photo of the completed dish with ingredients listed, just the names, not the amounts, and “Click on this link for full recipe”.  Clink on the link and you are taken to a cooking blog, or a Facebook page, that will not give the full recipe unless you become a follower.  While I would love to see folks click “Become a Follower” on my own food blog, I do not keep the recipes as secretive as a government agency.

Not everyone wants to join a blog, or page, just to access one recipe, and nowadays it is just easier to do a search, and find it printed elsewhere, intact with full ingredient list and directions. That is exactly what I did do, a search and read many a recipe describing the writer’s take on what the recipe should entail.  While many a recipe was quite simple to accomplish, some were so complicated, it went from comfort food to Michelin star status.  Well, my blog is about adventures in creating and enjoying comfort food, so that is the path I chose to create a dish of my own.  Also, while many a recipe had the same name, many others used a more descriptive word in the beginning, usually “easy”, “creamy”, “smothered”, “baked”, or “tasty”.; hence this article’s title.

The combination of pork with potatoes goes back centuries, to every country, and its culture, that had the two food products available.  Putting them both, into one pot, was merely a way to save time in the cooking process while other chores could be finished up.  Those working outside the home environment could come back to a hearty meal, spend quality family time, before heading off to bed.

So, how did cream of mushroom soup come into the mix?  Recipes for mushroom soups were made popular during the 16^th century, mainly in France and Italy, for the royals and rich.  It was 1934 that the American company, Campbell’s put out a canned version of a creamed soup.  Open the can, put contents in a pot, add milk, heat and enjoy a bowl of smooth, filling, comfort food.  Campbell’s went further in enticing housewives to buy their products by putting easy-to-make recipes on the labels.  However, the recipe for the pork chop and potato casserole was not one of their creations.  In fact, the only origin found was references to being influenced by French and Italian cuisines that used a smooth mushroom sauce that “smothered” the pork, and “scalloped” the potatoes at the same time, in one pan.  So, who did it first?  Ask anyone, and you will probably hear it was Grandma So-and-So, or Great Grandma What’s-Her-Name; and that Campbell’s Cream of Mushroom Soup was the base for the sauce.

When it comes to the pork chops, bone-in or boneless, can be used, but cooking times must be adjusted, since bone-in takes longer to cook thoroughly.  Depending on the thickness of the chops, brining or soaking overnight in milk, will help loosen up the meat’s fibers.  Trimming away as much outside fat as possible ensures the sauce will not become greasy.  A little fat running through the chops will melt away during the searing process, so no need to add a fat to the pan.  Personally, I prefer using the boneless chops that about ¼-inch thick as they need no brining or soaking; they are thin enough to absorb the flavors and moisture of sauces.

Potatoes used can be any type, from the buttery golden to the hearty russet; and cuts can be thinly sliced, cubed or chopped.  However, the cut of the potato should be one that goes well with the chops being used.  A thinly sliced potato will bake up much faster than a thick, bone-in chop, so you will end up with mushy or burned potatoes before the chops are done.  You want the pork chops and potatoes to cook evenly, together.

After reading many a recipe, I came up with my own which pairs chopped potatoes, sliced mushrooms and boneless pork chops together.  It is a simple ingredient list, easy directions, and the end result is a “easy creamy smothered baked tasty casserole”.  That title is too long, so I simply call the recipe Pork Chops, Mushrooms and Potato Casserole.  Enjoy!

 

Pork Chops, Mushrooms and Potato Casserole

Ingredients:

8 boneless pork chops, ¼-inch thick

2 Tbsp. oil (optional – use if skillet is not nonstick)

5 medium sized potatoes, peeled and chopped (1-inch pieces)

1 (10.75 oz.) can cream of mushroom soup

1 (2 oz.) packet onion soup mix

2 and ½ cups 2% milk

1 cup (8 oz.) sliced mushrooms, canned or fresh

Preparation:

Preheat oven to 400F, spray a 9x13 baking dish with nonstick buttery spray.

 

Trim outside fat from pork chops; heat large nonstick skillet on medium-high heat; sear both sides of chops, two minutes per side; remove from skillet and set aside.  If using a skillet that is not nonstick, then heat the oil before searing. 

 

 

 

 If not already done, peel potatoes and cut into one-inch pieces; cubes, triangles or mix of both shapes.

 

In a large bowl, whisk together creamed soup, soup mix and milk.

 

 

 

 

 

 

In baking dish, spread out potatoes, cover potatoes with pork chops leaving space between chops, spread mushrooms over chops.  Pour soup mixture over all.  Cover with aluminum foil and bake for 30 minutes.  Remove foil and bake additional 20 minutes.  Chops will be cooked thoroughly, potatoes and mushrooms softened with a smooth, bubbling sauce.

 

Makes 6-8 servings depending on size of chops.

 

Note: The creamed soup and soup mix have salt, so that is why I did not add any.  There are also low sodium brands available, if you want even lesser salt.

Mary Cokenour

An American Culinary Blunder.

 

 

Candy Cane Fudge, Chocolate Mint Fudge, Divinity Candy

From experience, coming up with recipes in the mind, figuring out ingredients and putting it all together can be either delicious success, or “what the heck was I thinking!” failure.  However, once in a great while, a recipe seeming to go wrong ends up creating an amazing yummy mistake.

Take, for example, the origin of the smoothly decadent candy known as Fudge.  When someone exclaims “oh fudge it!”, the word fudge is substituted for the naughty “f” word.  The term “fudged” refers to the failure to successfully complete a goal, the act of cheating, or substituting something that eventually completes a goal, just not the way originally intended.

Fudge is a completely American mistake from the 19^th century.  While its origin seems to have occurred in the 1880s, the name of the confectioner who made the mistake is not known.  However, he, somehow it was known he was a he, was attempting to cook up a batch of French style caramels to sell for Valentine’s Day.  However, he ended up overcooking the ingredients which resulted with a smooth creamy confection that became known as fudge.  Why the name fudge?  Cause he fudged it! (insert canned laughter, and snorting equal to a face palm)

One of the earliest written accounts of making fudge was from Emelyn Battersby Hartridge, a student at Vassar College, in Poughkeepsie, New York.  In 1886, she cooked up 30 pounds to be sold at a college auction.  Later on, it became a trend for women attending college to cook up pots of this sweet treat, in their dorm rooms, whether rules allowed or forbade, it did not matter.

By the 20^th century, fudge had become so popular that the recipes were being shared overseas in countries like England, Scotland, Wales and even France. Of course, since it was a mistake in crafting French caramels that created fudge, the French call the two confections, “cousins”.

So, how exactly is fudge made? Fudge is made with sugar, milk or cream, butter and added flavorings, the most popular being chocolate.  The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals. The result is creamy and smooth semi-soft, yet dense, texture, but a hint of sugar crystals is not a bad thing. After cooling, it is usually cut into slabs or bite-size squares.  While boiling, no matter how much you want to, do not stir the mixture until it reaches the soft-ball stage.  Otherwise, it will become a grainy mess of crystallized sugar.

Making fudge from scratch is a time-long process, so, of course, dessert companies, and home cooks, came up with easier ways. Three brand name companies, Carnation, Nestle and Eagle Brand simplified fudge making by introducing sweetened condensed milk into their recipes. Only trial and error will tell you which recipe is good, better and best. 

Kraft Jet-Puffed Marshmallow Crème has a recipe on the jar label for fudge, so it is not just for making the classic “fluffernutter” sandwich.  The original recipe for “Fantasy Fudge” contains walnuts, but another nut can be used, or leave them out altogether.  Use the recipe as a basic guide and experiment with other types of add-ins.

Fantasy Fudge

Ingredients:

3 cups white sugar

¾ cup butter or margarine

⅔ cup evaporated milk

1 (12 oz.) bag semisweet chocolate chips

1 (7 oz.) jar marshmallow creme

1 cup chopped walnuts

1 tsp. vanilla extract

Preparation:

Gather all ingredients.

Grease a 9x13-inch pan.

Mix sugar, butter, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.

Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined.

Stir in marshmallow creme until incorporated. Mix in walnuts and vanilla.

Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten.

Let cool for at least 1 hour before cutting into squares.

Yield: 3 pounds.

Luckily, if candy making is not your thing, fudge is offered, for sale, in various candy shops across the nation, and Utah is no exception.  A few retailers that offer online sales: Wasatch Fudge, Fudge Co., Brittles & Fudge, Startup Candy Company, Fernwood Candy, and the list goes on.  If you live in an area that has an authentic candy shoppe, and most specially creates their own inhouse, then consider yourselves very blessed in the sweet tooth department.

Now what candy is called fudge, is not a fudge at all, but its taste as been likened to the divine?  Divinity fudge is actually a candy with a texture closer to Turkish Delight, marshmallow or a very soft nougat.  Its origin, well the first appearance of a recipe, can be traced back to 1902 and the Corn Products Refining Company with their introduction of Karo corn syrup.  Supposedly the taste was said to be “Divine!”, and the name stuck.  This candy is made by cooking sugar and corn syrup together until firm, then beating egg whites into it.  Add-ins can be nuts, chocolate, coconut, and candied fruit, but since pecans are the most popular, it is often called “Southern candy”.  Replacing white sugar with brown sugar, plus adding vinegar and baking soda, results in a confection called "sea foam"; a crunchy, airy candy similar to meringues.

Will fudge be on the holiday sharing list this year?  Only Santa Claus knows for sure.

Mary Cokenour

 

 

 

A Recipe Inspired by a Ghostly Chef.

Currently I am reading Ghostly Awakening, by E M Leya (a Salt Lake City, Utah resident), which is about assistant medical examiner, Lance who is involved in a near fatal car accident and receives a severe head injury.  Finally able to return to work, he suddenly starts seeing ghosts, and worries he is losing his mind.  However, many of the ghosts are those he does autopsies on, and they are able to provide information to help catch their murderers.  This is a huge help to homicide detective, Angus Young (his parents love AC/DC) whose mother has had the same ability, as Lance, since childhood.  Lance does see other ghosts, ones that have not made the decision to move on, as yet, and one of these is local tv chef, Celeste Dupont.  Lance and his brother loved her show, and one of their favorite recipes to try out was “Lemonade Chicken”. 

The description was enticing and knew I wanted to try it out myself.  Unfortunately, the recipe is not in the book, so off to Google I searched and found way too many recipes.  Many were simplified, only a few ingredients; some were complicated with long lists of ingredients.  So, I attempted to find the origin of the lemonade chicken recipe itself.

Supposedly, it was created in America’s southern states, but this is speculation and has not been confirmed.  I even asked our lovely Southern Belle, Melissa Gill, of the Monticello City Office, and she has never heard of such a “southern dish”.

Lemonade Chicken is simply an Americanized version of Lemon Chicken which has its roots in Chinese Cantonese, or Mediterranean cuisines, such as Italian and Greek.  Lemon juice is the main focal point of the marinade while garlic, soy sauce and a variety of herbs are flavorful additions, depending on the cuisine.

Personally, I have made Greek Chicken which has a simple marinade of lemon juice, olive oil, garlic and oregano, rosemary, basil, thyme and marjoram.  A most yummy dish when served over slices of tomato, and garnished with black olives and Feta cheese.  As to the Chinese style lemon chicken, while I have not made it myself, I order it often at Chinese restaurants.

The recommended side dish is a baked potato topped with butter.  Any melted butter, oozing off the potato and touching the chicken, mixes well with the taste of the marinade, and the combination of butter and lemon juice is recognizable in Mediterranean cuisines.

 

Anyway, I decided to go with the simplest of recipes that appeared the most in my Google search; a three-ingredient marinade with cooking options for either boneless or bone-in chicken.

 

 

Lemonade Chicken 

Ingredients:

2 lbs. boneless, skinless chicken breasts, or bone-in chicken thighs, skin and excess fat removed

6 oz. frozen lemonade concentrate, thawed

½ cup soy sauce (regular or low sodium)

1 tsp. garlic powder

Preparation:

 

In a small bowl, whisk together lemonade concentrate, soy sauce and garlic powder. Place chicken in a gallon sized, sealable, plastic bag; pour marinade over top. Work the marinade around the chicken pieces, and then gently press out air while sealing the bag.  Place bag in refrigerator, laid out flat, and let sit for 24 hours.

 

The chicken can be cooked by several methods: grilling, baking, pan frying or crock pot.

Grilling

Remove chicken from bag and discard marinade.  Heat outdoor grill to medium-high heat, and remember to coat grill with olive oil, or non-stick cooking spray first. Grill chicken on each side, 5 minutes per side for small, thin chicken breasts or up to 10-12 minutes per side for larger, thick chicken breasts. The chicken is done when it reaches an internal temperature of 165F.  The grill lines and golden-brown coloring of the chicken will be a lovely presentation.

Baking

Preheat the oven to 425F. Place chicken and marinade in a large baking dish; cover with foil and bake for 15 minutes if boneless; for bone-in, cook 30 minutes. Remove foil, spoon sauce over the chicken, and bake for 10-15 more minutes, or until chicken reaches an internal temperature of 165F. If you want your chicken to have some darker coloration place under the broiler for 2-3 minutes.  Spoon sauce over the chicken before serving.

 

Ready for Oven

Done Baking

2 Minutes Under Broiler

 

Pan Frying

Preheat large skillet, on medium-high heat.  Place chicken and marinade into skillet, if boneless cook chicken 4-5 minutes per side if thin; if thick 9-10 minutes; if bone-in 20-25 minutes per side.  Internal temperature should be 165F.  Spoon sauce over chicken before serving.

 

Crock Pot

In a 4-quart crock pot, on low heat, add in chicken and marinade, cover and cook 4-6 hours depending on whether boneless or bone-in, and internal temperature of 165F is reached.

Notes:

Make sure to own a heavy-duty pair of kitchen scissors aka poultry shears.  I have two all metal that I purchased in the 1980s, and they are still working well.  I have tried several styles of the “more modern” plastic handled shears, and they lasted about three months before the handles snapped.

The shears come in handy when working with skin-on, bone-in chicken pieces.  For this recipe, remove the skin and as much fat as possible, and shears make this task easier to accomplish.  Why remove?  The skin and fat do not add any extra flavor, and will make the sauce a slimy, oily mess.

When working with an acidic marinade, many recipes have varying times that the chicken should be left in the refrigerator.  Personally, I have found that the marinade helps to break down the fibers, especially if using chicken or pork, and allow the flavors to infuse the poultry or meat all the way through, not just the top layer.  This is especially important if using a bone-in product.  The breaking up of fibers also allows for a quicker cooking time.

With this Lemonade Chicken recipe, I used 2 pounds of boneless, skinless chicken breast which I pan fried.  I also used 2 pounds of bone-in chicken thighs which were oven baked.  First, I wanted to see the results of both methods.  Secondly, since the recommended side is baked potatoes, the potatoes would bake in the same oven as the chicken thighs, and be ready at the same time for dining.  The results were definitely on the high side of the delicious scale.  Both cuts of chicken were moist, tender and flavorful, and the baked potatoes were a perfect accompaniment.

Mary Cokenour

 

 

 

 

 

 

 

 

 

Good Heavens That is Good Gravy.

Gravy making, why does it seem to be so complicated? Growing up, the only gravy I remember having at a meal was at Thanksgiving time, and it was not homemade, but came out of a can. During my first marriage I would watch my, then, mother-in-law make a slurry of flour, garlic powder and water, pour it into the meat drippings to create a lumpy, oily mess. Not very good examples for making my own gravy, and thus avoided the issue whenever I could. Thank you, thank you, thank you for whomever invented the crock pot; not just for the easy cooking it afforded the home cook, but for the luscious stock that could be made into a stupendous gravy.

"Impossible!", you say; "Cannot make gravy without drippings from roasted meat or poultry!", you say...yep, you can.  First off, I will tell you how by using the crock pot; secondly from drippings out of a roasting pan, without adding butter, cream or extra flour.  Being fair here by giving the choice of crock pot or roasting pan, and not absently dismissing the traditional roasting method.  Now sit back, relax and have a good read...

Scenario: Making pot roast in a crock pot; put your meat in first, but before you put it in, coat it liberally with flour (this is all you will need for that gravy later on); put in your veggies, seasonings and then pour two cups of beef stock over it all; cover, set it and forget it till done.  If making poultry, use chicken stock instead, but use the same coating with flour and veggies over the top process.

 

Gravy brings a pot roast dinner all together.

The meat is done, put it on a platter to rest with 3/4 of the vegetables.  Looking into the crock pot, you will see an oily sheen on top; that is the oil that came out of your meat or poultry during the cooking process.  Do not worry, we are going to get rid of that easily, and not lose any flavor.

 

Pureed vegetables will thicken the gravy.

The liquid inside the pot is also thin; the flour you coated the meat in was not enough to thicken, but just enough to help with the process.  The 1/4 portion of vegetables that you left inside is going to be your true thickener.  What is neat about this is that anyone that refuses to eat their veggies, but loves gravy, is going to eat veggies and not even know.  Well, they will if you tell them, but we are keeping this a secret, right? Of course, you can leave bits of veggies if you like, so long as no one you are serving is a problem eater.

 

Bits of veggies hidden in the gravy.

 

Now, you all know how I love my immersion blender, but if you still have not purchased your own (why not!?!), then a regular blender will do.  Begin pulverizing the vegetables inside the pot, being careful not to raise the blender too high and splash the liquid around the kitchen.  Not only will the soon to be gravy be thickening up, but you will see it turn to a rich color; you will be tempted to serve it as is, but patience grasshopper, patience.

 

 

To get the oil out of your gravy, pour the amount of pureed liquid you need into a plastic container and place into the freezer for one hour.  Take the container out of the freezer and you will see that the fats have solidified on top; carefully spoon them out and do not forget to scrape it off the sides of the container too. You will probably have a lot more gravy left over which can be defatted, frozen and reheated when needed; because you did not use any dairy in its making, the chance of separating is none. 

Place in freezer safe plastic container.

 

Scrape off the fat solids.

 

 

 

To serve, just warm up the gravy; no further seasonings need to be added, especially salt which would have come from the stock you initially used when cooking your meat.  If you really need to have a smooth gravy, go ahead and strain out all the little bits that the blender could not pulverize.  We like it rustic; it proves that it is homemade, not out of some can or jar.

 

 

 

 

 

 

 

The color of the gravy depends on what vegetables were used during the cooking process. More carrots and tomatoes give a redder coloring.

Ok, now for the roasted part of this post; you are going to need a deep roasting pan for this process.  Either use a rack to lay your meat or poultry on, or a very thick layer of cut up vegetables will work too.  In the pan, lay out all your cut up vegetables and sprinkle a little flour over all of them; pour your stock over all; then place the rack with meat, or the meat itself on top and roast until done.  Oh, do not forget to season your meat or poultry; as the fat melts, it will take some of the seasoning with it and add it to the veggies down below.  Now just follow the same gravy making process as I explained for the crock pot; you just might want to transfer your liquid and 1/4 portion to a deep bowl first though. 

How come I did not use any water in the crock pot or roasting pan?  The vegetables gave me all I needed; during the cooking process, they sweated out their excess moisture, so adding water at the beginning would have thinned out the gravy way too much at the end.

Making gravy is not so hard after all; just remember to not additional seasonings until after the process is done and you have tasted the end product.  You will be very surprised.  Enjoy!

Mary Cokenour