#ifoodfight

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Picnic Season

Today's recipes will be all about picnic ready food! 

Ready.....

...Set........

......FOOD FIGHT!

[ifoodfight]

Smothered Pork Chops

Prep: 15 min

Cook: 16 min

Yield: 4 servings

Level: Easy

Ingredients

1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pork chops, 3/4-inch thick, bone-in

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

Chopped fresh flat-leaf parsley, for garnish

Directions

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

[ifoodfight]

Deviled Chicken Lollipops (Halloween Recipe! (Sorta))

Prep: 20 min

Cook: 25 min

Yield: 4-6 servings

Level: Intermediate

Ingredients

12 chicken drumettes, skin on

1 teaspoon kosher salt, plus to taste

Freshly ground black pepper

3 slices sandwich sourdough bread, crusts trimmed, torn into pieces

1 clove garlic, roughly chopped

1/4 cup chopped fresh flat-leaf parsley leaves

2 scallions, green and white part, chopped

2 tablespoons unsalted butter, melted

1/3 cup honey mustard

Hot sauce, optional

Directions

Preheat the oven to 450 degrees F or a convection oven to 425 degrees F. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside. Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter. Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired.

[ifoodfight]

Mustard-Roasted Fish

Prep: 10 min

Cook: 15 min

Yield: 4 servings

Level: Easy

Ingredients

4 (8-ounce) fish fillets such as red snapper

Kosher salt and freshly ground black pepper

8 ounces creme fraiche

3 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

2 tablespoons minced shallots

2 teaspoons drained capers

Directions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

[ifoodfight]

Buttermilk Mashed Potatoes

Cook: 20 min

Yield; 5-6 servings

Level: Easy

Ingredients

Kosher salt 3 pounds boiling potatoes, such as Yukon gold, peeled 1/2 cup milk 1/4 pound (1 stick) unsalted butter 3/4 to 1 cup buttermilk 1/2 teaspoon freshly ground black pepper

Directions

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

[ifoodfight]

Grilled Cheese

Prep: 5 min

Cook: 5 min

Yield: 1 serving

Level: Easy

Ingredients

2 slices light bread

1 wedge light spreadable Swiss cheese (recommended: The Laughing Cow Light)

1 piece jarred roasted red pepper (previously packed in water)

1 slice fat-free American cheese

1 tablespoon light whipped butter or light buttery spread, room temperature, divided

2 dashes garlic powder, divided

Directions

Spray a grill pan with nonstick spray and place over medium-high heat on the stove. Lay bread slices on a flat surface, and evenly spread the cheese wedge onto one slice of bread. Slice red pepper into strips, and evenly place over the slice of bread spread with cheese. Top with the slice of cheese, followed by the other slice of bread. Spread 1/2 tablespoon of butter onto the upward-facing slice of bread. Sprinkle with a dash of garlic powder. Gently place the sandwich in the hot grill pan with the buttered side down. Carefully spread the remaining 1/2 tablespoon of butter onto the upward-facing side. Sprinkle with the remaining dash of garlic powder. Cook until the cheese has melted and the bread is lightly browned, 1 to 2 minutes per side, flipping carefully.

[ifoodfight]

Comfort Food Day

I challenge you food fighters to find as many comfort food recipes as you can! Comfort foods' job is right in it's title. Especially tend to use these foods after break ups and sad events. 

United States & Canada Comfort Foods

If you see one of these on here and DON'T find it on my blog, tell me! I'll gladly look and see if I have a recipe! 

[ifoodfight]

Peanut Butter Cookies

Prep: 30 min

Cook: 15 min

Yield: 2 dozen

Level: Easy

1 cup sugar, 1/4 cup additional to roll cookies

1 stick butter, at room temperature

1 egg

1 cup smooth peanut butter

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups flour

Directions

Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.