So, after my visit with grandma and the love my tummy experienced, I wanted to throw down in the kitchen myself. I realized I had been eating out a lot and I needed a home cooked meal! So I hopped up Sunday morning and went to the grocery store. I wanted to make a down home, make your blood pressure rise, finger suckin kind of meal. I was hungry when I went to the store so that didn't help the situation either. LOL I got my ingredients...I decided on smothered pork chops, collard greens and cabbage (I couldn't decide, don't judge me), baked mac n cheese (my specialty), and corn bread. Like I said before, I am a city girl but I am really a country girl at heart and I cook accordingly. I think I have mastered the art of soul food!
I got home and started separating things out. I bought fresh greens, so I wanted to handle those first. I cut the stems then cut them into medium size pieces. While cutting the first batch, I ran some warm water in the sink to start washing them up. After each batch that I cut I put them in the water and wash them, then I leave them to soak. I also put a little salt and sugar in my water while I am soaking them. I let them soak while I seasoned my pork chops.
Since I knew my greens would be on for a while, I went ahead and seasoned my meat so that it could marinate a bit before I cooked it. I washed the pork chops off and patted them dry. I like the fatty parts of meat, so I kept them but if you want you can cut off any excess fat. I tenderized them a bit with a fork, poking small holes all around the pork chops. Then I seasoned them with tony chachere (I use that stuff on everything!!), a little garlic salt, a little lemon pepper, regular salt and black pepper. Nothing major since I knew I was going to be making gravy and that would add it's own flavor.
I put some foil over the chops and threw them in the fridge to sit for a bit. I let the greens soak in the sink a little bit longer then I washed them one more time. I had a pot on the stove simmering on medium with the ham hocks in it, so I went ahead and threw the clean greens in. I turn my ham hocks on first because it lets the flavor out into the water, so when you put your greens in they are already soaking in that flavor. Mmm.... I know people use a lot of different meats in their greens, what do you use? Sometimes I will use bacon as well but most of the time I stick with my ham hocks. I added some chopped onions to the pot with some tony chachere (of course) and let it start cooking.This by far is the best smell ever....slow cooking collard greens?! OooooWEEEE!! I add one more ingredient to my greens, but we will save that for later :)
After a couple hours of letting the greens cook, I start the rest of the food since it doesn't take long to cook. My mac n cheese. LAWD!! Heaven sent. LOL I boiled my noodles first and I added a chunk of butter and some milk to my noodles as the softened. When they are about 94% soft (random, I know) I strained them. Since I am baking them, I don't like my noodles soggy so I don't cook them the same as I would if I wasn't baking them.
After I strain them I put a portion of the noodles into the baking pan. I pour a little milk on the bottom to keep them moist while they cook in the oven. I cut some Velveeta and put it on top of the noodles and I do the same with the mozzarella cheese. I put another portion of noodles into the pan, pour some milk and put more cheese. I keep doing this until the noodles are gone or the pan is full. I try not to fill it all the way to the top of the pan because I put bread crumbs on mine and I don't want the crumbs falling over the top. I baked it at 400 until the cheese was melted and the noodles on top were a little crisp. I added my bread crumbs and put it back in the oven another 10 minutes or so. Perfect!!!
I couldn't decide between cabbage and collard greens because I love both! I could definitely live off of collard greens and cornbread. I hadn't had cabbage in a while so I figured I would make a small pot :) Cabbage does not take long to cook at all which makes me love it even more! I put sausage in my cabbage not only because of the fact that I love sausage, but because when it is cooking, the sausage gives it a natural seasoning so all I really season with is salt and pepper. I prefer the Hillshire Farm smoked sausage, but any type of sausage works. Instead of boiling it in all water I use half Swanson chicken broth to add flavor as well.
I added a small amount of finely chopped onions to the pot as well before starting to cook it. I let it cook on medium for about 20 minutes then I drained out some of the water and added a little more broth. I don't like my cabbage too mushy, so I turned it down to low and let it cook off for about 15 more minutes. Added some pepper too it and that was it!
Now, pork chops are probably my favorite meat to cook. I am getting hungry right now just thinking about it. So all this time, the pork chops have been in the fridge soaking up that seasony goodness, right? Right! In a large skillet, I put a little vegetable oil and turned the stove on Medium. I brown both sides of the pork chops, each side 7-10 minutes. Depending on how brown you like them will determine your cook time.
After browning all of my pork chops I poured out the excess vegetable oil, added some onions and let them caramelize. Then I added flour, chicken broth and a dab of honey. I got it to the consistency I wanted then added a little water because I wanted to let it simmer for a little bit. Smelled soooo goood!!!
After the gravy was done to my liking, I went ahead and put the pork chops back in the pan and put the top on for them to cook a little more and take in some of the gravy.
After those were done, I put my secret ingredient into my greens!! Jalapeño juice!!! I like a little pop in my greens so I put that in for a little spice. I don't put too much though because I don't like my food to make me break a sweat. Do you put any special ingredients in your greens?
I took the corn bread out of the oven and made me a plate!!! When I tell you that this was the best tasting food I have had in a while....it was delicious!!!!!! Eating out is great because you don't have to put in the effort of cooking and you don't have to wash any dishes, but the comfort that comes from a home cooked meal!!! YAASSSS!!! I had 2 plates!!
Then I got fancy and decided to bake a cake too. I didn't leave any room for dessert though so, I will have to try it this evening! :)
Sunday dinners are the original "meal prep" LOL!! All this food gets cooked on Sunday and you have lunch for the next week! That is exactly what I am going to be doing this short week. I am so ready for the holiday!! This was a pre-thanksgiving meal and it was right on time!! I hope everyone has a great 3 day work week! Or no day work week! :)
Love,
Meek
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