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

Back in Black, Berry That Is.

This recipe will be the one I mentioned April 9, 2025 when Blackberry Tarts was the main feature. Blackberry Coconut Pound Cake is not exactly what might be found on the menu of a tea shop, but it is scrumptious.  Thank you to our friends at Ja-Roen Thai and Sushi restaurant, and Janet, who works at Blue Mountain Foods, for being my guinea pigs, and reviewing the cake.

 

First off, pound cake vs. cake, is there a huge difference between pound of comfort vs. a dainty delight?  What exactly is pound cake?  Most folks believe that the cake itself weighs a pound, no, but it will add pounds to your waistline.  Pound cake originated in Northern Europe around the 18^th century with a recipe calling for only four ingredients: butter, flour, sugar and eggs.  The ratio was one pound of each, and the baked cake equaled about four pounds.  However, since each ingredient measured out to one pound, it was given the name “pound cake”.  Pound cake is a dense cake, and the batter will be stiff and sticky, so rubber spatulas work well when mixing, and moving the batter to pans.

Most tea shops serve delicate cakes aka sponge cakes, an example of which is angel food cake.  They are light, airy cakes that have a high egg-to-flour ratio.  Instead of using baking powder, the leavening is achieved by beating air into the whole eggs, or the egg whites. This creates a foamy consistency with the eggs, so sponge cake is also known as “foam cake”.  This type of cake originated, in Spain, during the Renaissance period (14^th to 17^th centuries).

While I used whole blackberries for the blackberry tarts, for the pound cake I went with blackberry preserves.  No real preference between jam and preserves, but preserves is what I had in my pantry.  There are differences between jam, jelly, preserves and marmalade, and that may also make a difference in usage when baking.

Jam:

Made with mashed or chopped fruit, along with sugar and pectin. Contains visible pieces of fruit, resulting in a chunkier texture.

Jelly:

Made with strained fruit juice, sugar, and pectin. Has a smooth, uniform texture with no visible fruit pieces.

Preserves:

Similar to jam, but with larger pieces of fruit or even whole fruits. Have a chunkier texture than jam, and contain whole pieces of fruit suspended in the gelled mixture

Marmalade:

A type of preserve, known for containing minced citrus rinds and fruit.

For the coconut, use unsweetened cream and shredded; with the blackberry preserves and sugar, it will be sweet enough.  Coconut cream is richer in flavor and has a high fat content; coconut milk is thinner in texture and does not contain any “meat” of the coconut.

Enough chatter, let’s get to the recipe!

 

Blackberry Coconut Pound Cake

Ingredients:

  Pound Cake

3 and ½ cups all-purpose flour (plus ½ cup for high altitudes)

3 tsp. baking powder

½ tsp. salt

2 cups (4 sticks) unsalted butter, softened

2 and 1/2 cups sugar (or equivalent of sugar substitute)

6 large eggs

3 tsp. pure vanilla extract

1 cup unsweetened coconut cream (NOT coconut milk)

1 cup blackberry preserves (or 1 cup jam plus ¼ cup chopped blackberries can be substituted)

1 cup shredded unsweetened coconut, divided in half

Coconut Glaze

1 and ½ cups confectioners' sugar sifted

4-6 Tbsp. unsweetened coconut cream (NOT coconut milk)

1 cup shredded unsweetened coconut     

Preparation:

Preheat oven to 350°F, grease 2-9-inch loaf pan, set aside. (see Note)

Sift together the flour, baking powder and salt in a medium bowl, set aside.

     

In a large bowl, mix together the butter and sugar on medium-high for 5-7 minutes until mixture is light and fluffy; scraping down sides as needed.  Add the eggs one at a time on low speed, fully mixing in one before the next; then mix in vanilla extract.

Alternating dry ingredients mixture and the coconut cream; add 1/3 of the dry ingredients into butter mixture plus ½ coconut cream.  Continue to alternate until all ingredients are nearly combined. Use a rubber spatula to mix the last bits of flour by hand to avoid over working; batter will be dense, stiff and sticky

 

Separate 1/3 of the cake batter into a separate bowl and mix in blackberry preserves, or jam plus chopped berries. In remaining 2/3s of batter, stir through the shredded coconut. 

 

 

  

 

 

 

Spread 1/3 of the coconut batter into the prepared loaf pan. 

 

 

 

 

 

 

Next, spread the blackberry batter evenly on top. 

 

 

 

 

 

 

Top with the final 1/3 of the coconut batter, spreading into an even layer.

 

  

 

 

Bake for 75-80 minutes, until a toothpick comes out clean from the center. Check the color of the tops after 30 minutes; if the tops are browning too much, tent lightly with aluminum foil until cakes are fully baked.  Remove from oven and let sit in pans until just cool enough to handle and remove from pans; place on baking rack cool completely.

  

 

 

 

 

 

When cakes are fully cool, whisk together confectioners' sugar and coconut cream to smooth, medium-thick consistency (start with 4 Tbsp. cream, add 1-2 Tbsp. until thickness is correct). Spread over the top of the cake and immediately sprinkle coconut flakes on top. Allow to set before slicing.

Makes 2 cakes.

 

 

 

Note: If using heavy dark nonstick baking pans, the bottom and sides of the cakes will come out darker in color, and be crunchier in texture; while the inside will be moist and tender.  Use lighter aluminum pans to allow cake to bake thoroughly within, and outside, for even texture.

Mary Cokenour

 

 

Christmas in April.

Easter week has come and gone. Easter is a time when Christian religions celebrate the resurrection of Jesus Christ after his torture, and death, at the hands of the Romans.  It is also a time when children, with baskets, run around backyards, fields and playgrounds seeking chocolate bunnies and colorful eggs to fill those baskets.  The bunnies and eggs are, in reality, Pagan symbols of fertility that have been incorporated into Easter traditions; and I suspect, nine months from now there will be bundles of joy born to many a couple.  “Why?”, you might ask.

As I gaze out the window, I cannot help but laugh, as Mother Nature has decided to trick us all.  It may well be April, a month in the season of spring, but covering the ground is not springtime flowers, but snow!  That is correct, a few inches of snow have fallen, making our little section of the world look more like a winter wonderland.  One could even imagine that it is Christmas time again, which is a perfect lead in to the novel I have just finished.

Ghostly Claus, of the Ghostly series, #4, by E.M. Leya, features main characters Lance and Angus, and a slew of quirky ghosts.  It is December, Christmas almost upon them, when a devastating event occurs; someone has murdered (insert shocked gasps), Santa Claus!  The ghost of the man, who was portraying Mr. Claus for years, and actually obsessed anything related to Santa Claus all year long, shows up at the morgue demanding justice for his death. 

If you remember, in the November 24, 2024 issue of the San Juan Record, I introduced you all to this series by E.M. Leya, a Utah resident, and Lemonade Chicken which appears in the first novel.  Lemonade Chicken is once again mentioned, as Lance’s brother, visiting while on leave from his tour of duty in Afghanistan, loves this meal.  Celeste, the ghost of the tv chef, who taught Lance how to make the chicken dish, also teaches him how to make Cinnamon Drop Cookies.

Like myself, many of you probably create many cookie types for the winter holidays, but this type of cookie was new to me.  Drop cookies?  Not a term I was familiar with.  What are drop cookies?  ``Drop cookies'' refer to cookies that are made by dropping the dough onto baking sheets, as opposed to rolling it out and cutting it into shapes. Since drop cookies skip the time-consuming steps of rolling and cutting, they are typically much quicker and easier than regular ``cut'' cookies.  Oooooh, drop cookies are scooped cookies, I get it now.

The cinnamon drop cookies are similar to spice cookies, but the only spice used is, of course, cinnamon.  The dough, when first made, has a very stiff and sticky texture, much like gingerbread.  After chilling though, it becomes softer and more pliable for easier scooping.  An ice cream scoop makes the dough into balls, so no manipulating by the hands; and they spread out during the baking process.  In the center of each cookie, a small cinnamon candy can be added, they are optional of course, or another type of candy (cinnamon chips or miniature M&Ms) can be used instead.  The candies are typically more available for the holidays of Christmas or Valentine’s, but can be purchased in the candy section under the name, “Red Hots”, manufactured by the Ferrara Candy Company.  Oh, oh, and now you will know I have quite a wicked mind, but place two cookies side by side, and I swear, they look like a pair of “titties”. (insert raucous laugh track)

When making these cookies, please remember to sift all the dry ingredients together; otherwise, the baking powder could gather, into lumps, inside the dough, and cause bitter spots in some of the cookies.  Talking from experience here.

Cinnamon has many health benefits such as lowering cholesterol and triglyceride levels; lowering blood sugar and blood pressure numbers; improve cognitive function and overall digestive health.  These cookies, even with using two tablespoons of cinnamon, are not overly spicy in flavor; and who knows, you might want to add more!

Oh, remember that ridiculous “cinnamon eating challenge” a few years ago?  Yes, do NOT do this as ingesting raw cinnamon by mouth can cause one to gag, cough, choke, and have a burning sensation in the mouth, nose, and throat. If inhaled while choking or gagging on it, it can cause inflammation in the lungs, a thickening of lung tissue, and scarring.  Just because bored folks try idiotic challenges on Youtube or TikTok, does not mean you have to follow all the lemmings off the cliff edge too.

So, hoping your Easter was magical, even with the snow, and try out some cinnamon drop cookies for a tasty treat.  Heh, maybe warm some up, with ice cream on the side, oh my!

 

Cinnamon Drop Cookies

Ingredients:

1 and 1/2 cups unsalted butter, softened

2 cups white sugar (or equivalent of sugar substitute)

2 large eggs

2 tsp.  pure vanilla extract

4 tsp. baking powder

2 Tbsp. ground cinnamon

4 and 1/2 cups all-purpose flour (plus ¼ cup for higher altitudes)

cinnamon candies 

Preparation:

Preheat the oven to 350F, place parchment paper on baking sheets.

In a large bowl, cream together butter and sugar with a mixer until frothy looking.  Add eggs and vanilla to butter mixture; mix until smooth.

In a large bowl, sift together baking powder, cinnamon and flour.  Add half to the butter mixture, mix together; add second half of dry ingredients and mix until all incorporated together.

 

Chill cookie dough for 15 minutes.  Using a one tablespoon cookie scoop, scoop dough into one-inch sized balls; place on parchment lined baking sheets 2-inches apart.  In the center of each ball, lightly press in a cinnamon candy

   

Bake for 12-14 minutes, or until the bottoms lightly brown; let cook slightly on baking sheets before removing to baking rack.  Cookies can be stored in air tight container, or frozen for up to 3 months.  To reheat, preheat oven to 350F, place on parchment lined baking sheet and bake for 2-4 minutes, until centers are warm and outside becomes slightly crisp again.

Makes 5 and ½ dozen cookies.

Mary Cokenour

 

 

     

Mexican Night at Stateline Bar and Grill.

Back in 2016, I wrote about a much-loved local restaurant called R&F Restaurant, owned by Ray Arballo, and his mother, Fana.  On Wednesday nights, it was always packed due to it being Mexican Night.  With the Arballos’ Mexican heritage, they were able to put out the most outstanding Mexican food around.  Unfortunately, due to financial troubles, R&F closed down, and Mexican night was no more. 

Then we found out that the Arballos were now working at Stateline Bar and Grill, just east, on Highway 491, of the Utah-Colorado borderline.  Mexican night was back, it was on Friday night instead which leads me to the story of Stateline Bar and Grill’s Mexican Night.  While the Arballos no longer work at Stateline, they helped owner, Shelley Jean, and new chef, Julie, develop and upgrade the new Friday menu.

Which now leads me to tell you all about that Chef Julie, who had been at Stateline for two years, and is now also the general manager.  Julie, who is a jewel, and many folks call her Jules, is like a sister from another mother as we have so much in common with our culinary developments.  Her inspiration was her great grandmother and learned the concepts of home cooking from her.  She began her love for cooking at seven years old, and her parents were supportive and encouraged her.  Being self-taught, for the most part, she went from home chef to restaurant chef with the notion of, “make food with love and that puts the extra special ingredient into all the dishes.”

Chef Julie is a hoot, so very friendly, and enjoys sharing stories about developing new recipes, and the reactions from customers, local or just passing through.  She is proud of her achievements, and happily told us about Stateline’s winning points.  Sauces and dressings are made from scratch, except for Italian and bleu cheese.  If you enjoy country fried steak or deep-fried battered fish, it is also made from scratch and hand battered.  When it comes to sourcing, local businesses are relied on as much as possible, while other items come from food companies.

 

Alright, now to the focus of this article, Mexican Night.  When it comes to the chile peppers used, it is Hatch all the way, and they are roasted on premises.  Now this is an important point, onions, tomatoes and garlic are also roasted on premises, and you will appreciate this importance, since it intensifies the scent and flavors of the vegetables. With your dinner order, chips and salsa are served; the salsa is served warm, and not one ingredient overwhelms the others.  Here now, I will allow Roy to review the salsa, since he did eat three quarters of it before our meal was served.  Roy says, “At first, the mild heat hugs the tip of the tongue and makes its way gently to the back of the throat.  The minced vegetables allow for a larger scoop upon the chips which packs more flavorful munching in the mouth.”  Thank you dear for that descriptive review, and I bet everyone reading this is saying to themselves, “I got to get me some of that!”

 

Now to the main dishes, Roy tried the “Featured Special” which was Birria Tacos, two tacos (choice of hard or soft, flour or corn), stuffed with seasoned shredded beef and cheese.  A dipping sauce made from ancho chile gives this dish a type of “French dip” feature where the taco can be dipped for extra flavor.  Refried beans, rice, lettuce and chopped tomatoes on the side.  Poor Roy though had eaten so much salsa and chips, that he needed to take half of his meal home.  Ah, but letting it sit for several hours only brought the flavors together more, and intensified the eating experience after reheating.  That is a win, if anyone wonders how leftovers taste the next day; they taste great!

 

My meal was the Combo Plate, two enchiladas (I chose the shredded beef) topped with, what Stateline calls, “Christmas sauce”, and you guessed it, half red chile and half green chile sauces.  The taco (soft, flour tortilla was my choice) was stuffed with seasoned ground beef.  Refried beans, rice, lettuce, chopped tomatoes and it was all just right. 

 

 

Sopapillas also come with the meal, a puffy tortilla pillow that is so very yummy with drizzled honey over it.   By the way, a Taco Plate and Chimichanga are also on the menu; along with chicken or spicy pork as additional offerings in fillings.  However, always ask your server about the featured special, you do not want to miss out on something awesome, and different from the norm.

 

 

Also ordered, for take home, was a small bucket of Sweet Potato Fries; crispy and tender, and those became a perfect snack while watching a movie for Saturday date night.   This means, while Friday is Mexican night, the entire menu for Stateline is also offered.  Stateline is perfect for couples, families, friends or even coworkers looking for a nice night out together after work.  Not everyone might want Mexican, shocking, I know, but with the entire menu up for grabs, it is a win-win night for all.

 

Mary Cokenour

 

 

 

Stateline Bar and Grill

Address: 69576 US-491, Dove Creek, CO 81324

Phone: (970) 677-2649

 

Hours of Operation:

Thursday thru Sunday:  11am to 9pm

Closed: Monday thru Wednesday

 

Brunch Offered: Saturday and Sunday