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Displaying items by tag: Recipes - Druid City Living, Tuscaloosa's premier community newspaper. - Druid City Living, Tuscaloosa's premier community newspaper. Wed, 15 Aug 2018 15:14:24 -0500 MYOB en-gb DCL Recipes: Doritos Taco Salad and Slow Cook Pepper Steak DCL Recipes: Doritos Taco Salad and Slow Cook Pepper Steak

Who wants to spend all summer in a hot kitchen? These recipes allow you to whip up a tasty meal without missing out on any summer fun.  The Doritos taco salad takes just minutes to make, and for the pepper steak, the slow cooker makes things a breeze. 

As always, bon appétit!  

Doritos Taco Salad

  • 3/4-1 cup Catalina dressing 
  • 1 cup cheddar cheese, shredded 
  • 1 cup fresh tomatoes, diced 
  • 1 small orange pepper, chopped 
  • 1 1/3 cup water 
  • 1 lb. ground beef 
  • 2 taco seasoning packs 
  • 1/2 medium-sized head of lettuce, shredded 
  • 1 can pinto beans, drained and rinsed 
  • 1/3 cup green onions (reserving some for garnish) 
  • 1 bag of Doritos  
  • Sour cream 

Brown ground beef until no longer pink, drain, and stir in taco seasoning and water. Simmer 5 minutes, or until thickened. Set aside to cool.

In a large bowl, combine lettuce, pepper, beans, tomatoes, and green onions. Drizzle dressing over mixture, and toss to coat evenly. Top with crushed Doritos, and lightly toss again. Garnish with sour cream and remaining green onions. 


Slow Cooker Pepper Steak  


  • 1 tablespoon cornstarch 
  • 1/4 teaspoon ground ginger 
  • 1/4 teaspoon black pepper 
  • 1.5 cups beef stock 
  • 1 medium onion, sliced 
  • 1 green pepper, sliced 
  • 1.5 lbs. beef strips 
  • 1 red bell pepper, sliced 
  • 3 tablespoons soy sauce 
  • 1/4 teaspoon garlic powder 
  • 1/8 teaspoon salt 
  • 2 teaspoons brown sugar 
  • 1/4 cup water

Place beef, pepper, and onion in the crock pot, along with the seasonings, and the brown sugar. Toss to coat. Next, pour in the beef broth and soy sauce; stir to combine well. 

Cook on low for 5-6 hours.

With 30 mins cooking time left, make a slurry with the cornstarch and water, stir into the slow cooker, turn up to high, and cook for the remaining time.

Serve over white rice. 

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at  

Food Wed, 01 Aug 2018 00:00:00 -0500
May Recipes: World’s Best Bolognese and a 1950’s Chocolate Chip Cake Need a delicious treat? Try this wonderful recipe for the Original Blondie.

Greetings, all! This month, I am finally sharing my absolute favorite way to make spaghetti. I feel almost guilty sharing this World’s Best Bolognese recipe, because it’s just so simple to make. But it’s so good, I don’t think I’ll ever make spaghetti any other way now. 

And, since summer is almost here, I’m feeling nostalgic. My grandmother used to make this 1950’s Chocolate Chip Cake for my mom when she was little. It’s passed down, and now I’m passing it to all of you. It truly is the original Blondie dessert.  

Have fun in the kitchen this month, and as always, bon appétit! 

World’s Best Bolognese 

1 lb. mild Italian sausage 

3 tbsp minced onion flakes 

4 cloves garlic, minced 

1 (28-oz) can whole San Marzano tomatoes 

1 (6-oz) can tomato paste 

1 cup water 

2 tbsp sugar 

1 tbsp dried oregano 

1 tbsp dried basil 

1/2 tsp fennel seed 

1 tsp salt 

1/2 tsp pepper 

Cook sausage in skillet until brown and crumbled. Drain and place in crock pot.

Take the can of whole tomatoes and crush them with your hands. Add the tomatoes and the juice to the crock pot. 

Now, add the remaining ingredients, stir until combined well, cover, and cook on low for 6-8 hours. 

Serve over your favorite pasta. 


1950’s Chocolate Chip Cake (The Original Blondie)

1/2 cup butter, softened 

1/2 cup shortening 

1/2 cup sugar 

1 1/2 cup light brown sugar (packed), divided 

3 eggs, separated  

1 tbsp water 

1 tsp vanilla extract, divided 

2 cups self-rising flour 

1 cup semi-sweet chocolate chips 


Preheat oven to 350 degrees.

Cream butter, shortening, and white sugar, and 1/2 cup brown sugar until light and fluffy. 

Add egg yolks, water and 1/2 teaspoon vanilla, and mix well.

Slowly add flour until blended; dough will be stiff.

Lightly grease/flour 9x13 inch pan and pat dough until level, sprinkle chocolate chips evenly, and lightly press into dough. 

Beat egg whites until stiff, then slowly add one cup of brown sugar and 1/2 teaspoon of vanilla. Spread evenly over dough. 

Bake for 25 mins. Let cool completely before cutting.  

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at   

]]> (Super User) Food Tue, 22 May 2018 00:00:00 -0500
April Recipes: Fresh, Flavorful Chicken Shawarma and Delightful Cacio e Pepe April Recipes: Fresh, Flavorful Chicken Shawarma and Delightful Cacio e Pepe

Now that we’re finally swinging into spring, I thought it might be the perfect time for a couple of light, refreshing recipes everyone can enjoy. This chicken shawarma with cucumber yogurt is mouth wateringly delicious – and it’s got some wonderful spices for extra flavor. And for the pasta fans (really, who isn’t?), this cacio e pepe is simple, but it’s truly delightful. Cacio e pepe means “cheese and pepper” – so if you like both, you’ll love this. 

Have fun in the kitchen this month, and as always, bon appétit! 

Chicken Shawarma with Cucumber Yogurt

  • Shredded lettuce  
  • 3 tablespoons cilantro, chopped, divided 
  • 2 lbs. boneless, skinless chicken breast, cut into strips 
  • 1 teaspoon salt, divided 
  • 1 teaspoon allspice 
  • 2 teaspoons coriander 
  • 4 tablespoon lemon juice, divided 
  • 1 1/4 cups whole milk Greek yogurt, divided 
  • 1/2 cup grated yellow onion 
  • 3 cloves garlic, minced, divided 
  • 1 teaspoon cumin 
  • 1 teaspoon ground pepper 
  • 1/2 teaspoon turmeric 
  • 1/2 cup cucumber, finely chopped 
  • 4-6 multi grain flat bread or wraps 
  • Sliced tomato

1 -3 hours before cooking, combine 3/4 cup yogurt, 1/2 cup yellow onion, 2 tablespoons lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, 3/4 teaspoon salt and turmeric. Add chicken and stir to coat well. Cover and refrigerate for 1-3 hours.

Arrange racks in oven so you have a middle and upper rack. Preheat to 450 degrees.  

Spray a foil-lined baking sheet with cooking spray and arrange chicken evenly. Discard remaining marinade.

Roast chicken on middle rack for 20 minutes.

While chicken roasts, combine, 1/2 cup yogurt, 2 tablespoons lemon juice, 1 minced garlic clove, cucumber, and 2 tablespoons cilantro.

Move chicken to upper rack and turn oven to broil. Broil and watch closely until chicken has a few brown spots.

Remove chicken from oven.

Spread cucumber yogurt on flat bread, top with chicken, lettuce, tomato, and remaining cilantro. 


Cacio e Pepe (Cheese and Pepper)

  • 3/4 cups freshly grated Parmesan cheese (from a block, not shredded in a bag)  
  • 1 stick salted butter 
  • 1 lb. spaghetti noodles, cooked, reserving pasta water 
  • Freshly ground pepper from a grinder preferably (around 2 tablespoons) 


Melt butter in a sturdy pan over medium low heat. Continue cooking, while whisking continually until the foam subsides and it starts to brown. You must watch it carefully, because browning can become burning very quickly. When the butter is a light, rich brown, remove from heat. 

With tongs, remove pasta to a bowl and pour butter on top. Add 4 tablespoons of pasta water and stir to combine. Add in cheese, reserving some to sprinkle on top, and mix until creamy. 

Now stir in pepper. If it is too thick, add more pasta water – one tablespoon at a time.

Serve immediately in bowls, topped with remaining cheese and a grind of pepper.

(Option: Add in cooked, crumbled bacon.)  


Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at  

]]> (Amy Poore) Food Thu, 19 Apr 2018 00:00:00 -0500
DCL Recipes: Warm Up with Crispy, Flavorful Chalupas and a Fancy Cocktail DCL Recipes: Warm Up with Crispy, Flavorful Chalupas and a Fancy Cocktail

Happy 2018, everyone! I hope you all had a great holiday, but it’s time to get back into the daily routine. With that in mind, I’ve got a great weeknight dinner idea, and a wonderful cocktail (that’s perfect for a romantic Valentine’s dinner, if you’re thinking ahead). These crockpot chalupas are a tender and delicious, and the variety of toppings means everyone can fix theirs exactly the way they want. And if you’re in the mood to sip a great cocktail, give this Persephone cocktail a try. 

Cheers, and as always, bon appétit! 

 Crockpot Chalupas 


2 lb. pork shoulder roast 

1 lb. dry pinto beans 

6 oz. light beer 

One 15-ounce can fire roasted tomatoes 

4 teaspoons minced garlic (from a jar) 

2 jalapeños, ribs and seeds removed and chopped (I used 2 teaspoons of jarred chopped jalapeños) 

2 packets taco seasoning 

1/8 teaspoon salt 

1 1/2 cups water 

1 large bag tortilla chips 

1 bag shredded mozzarella cheese 


Optional Toppings: 

Shredded lettuce 

Chopped tomatoes 

Sour cream 




Place roast in slow cooker and top with remaining ingredients except chips, cheese, and toppings. 


Stir to combine. 


Cook on low for 8 hours. (Do not remove lid) 


After cooking, shred pork in cooker with two forks, and cook for 15 more minutes. If too thick, add water, stir, and heat through. 


Serve on a plate of chips, topped with cheese and optional toppings.  


Cocktail Persephone

2 oz. Hendricks gin 

1 oz. pomegranate juice 

3/4 oz. fresh lime juice 

3/4 oz. Rosemary Simple Syrup (recipe below) 


Rosemary Simple Syrup 

1/2 cup sugar 

1/2 cup water 

1 sprig rosemary  


Heat and stir water and sugar over medium high heat in a small saucepan until boiling. 

Remove from heat, and place sprig of rosemary in saucepan. Let sit for 2 hours. 


Combine all ingredients in a cocktail shaker with ice. Shake vigorously and serve. Garnish with rosemary and lime. 


Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at   

]]> (Amy Poore) Food Tue, 23 Jan 2018 00:00:00 -0600
DCL Recipes: Shrimp and Grits and Creamy Cherry Trifle DCL Recipes: Shrimp and Grits and Creamy Cherry Trifle

Happy Holidays! Like everyone, we’re busy here in the Poore home, getting ready for Christmas. But that doesn’t mean we don’t have time to sit down and enjoy a great meal. This shrimp and grits recipe is fantastic, if I do say so myself. I used my delicious Sumter County Shrimp for this, and it’s sure to please. Also, for those with a sweet tooth, this creamy cherry trifle is a gorgeous option for any holiday table. You can make them individually, too! 

Have a great holiday season, and as always, bon appétit! 

Shrimp and Grits

  • 1 tablespoon Worcestershire  
  • 1/4 cup flour 
  • 1 teaspoon minced garlic (jar kind works well) 
  • 1 green bell pepper, chopped 
  • 1 yellow bell pepper, chopped 
  • 1-pound andouille sausage, cut into slices 
  • 1/8 teaspoon ground cayenne pepper 
  • 2 cups half and half 
  • 3 cups water 
  • 1 cup old fashioned grits 
  • 2 teaspoons salt 
  • 2 pounds uncooked shrimp, peeled and deveined 
  • Juice of one lemon 
  • 5 strips of bacon 
  • 1 red bell pepper, chopped 
  • 1 medium onion, chopped 
  • 4 tablespoons butter 
  • 1 cup chicken broth 
  • 1 cup shredded cheese 


Bring water, grits, and salt to boil in a saucepan. Once boiling, stir in half and half, reduce heat and simmer until grits have thickened (around 15-20 mins). Remove from heat, cover with lid, and set aside.

Pat shrimp dry, place in a medium bowl, season with cayenne pepper, and then toss with lemon juice.

In a large skillet, cook sausage until evenly browned. Remove and set aside. In the same skillet, cook bacon until crisp. Remove, let cool, and crumble.

Cook the peppers, onion, and garlic in the pan with the bacon drippings until tender. 

While vegetables are cooking, melt butter in a saucepan over medium heat, slowing mix in flour to make a smooth paste. Reduce heat to low and cook, stirring constantly until it has browned slightly (8-10 mins). Be careful to not let it burn.

In the large skillet with the vegetables, add in the shrimp, sausage, butter/flour mixture, chicken broth, and Worcestershire sauce. Cooking and stirring until the shrimp is cooked through and the sauce has thickened. Cover and remove from heat. 

Stir cheese into the grits until melted.  

Serve shrimp mixture over grits in a bowl or on a plate.

Creamy Cherry Trifle

  • 2 cans cherry pie filling 
  • 1 tablespoon butter 
  • 9 egg yolks 
  • 1/4 teaspoon salt 
  • 1 1/3 cups sugar 
  • 3 tablespoons cornstarch 
  • 4 1/2 cups whole milk 
  • 1 tablespoon vanilla extract 
  • 1 16 oz. fresh or frozen pound cake, cut into one-inch cubes 
  • Whipped cream for topping


Combine sugar, cornstarch, and salt in a large saucepan. Whisk in milk, and stir over medium-high heat until boiling. Let boil for 2 minutes while continuing to stir. Remove from heat.

Whisk egg yolks in a small bowl. Slowly whisk one cup of the hot milk mixture into the egg yolks. Return this mixture to the saucepan, and stir over medium heat until thick and bubbly. Continue to boil for 2 minutes while stirring. 

Remove from heat, and stir in butter and vanilla.

Cool in sauce pan for 20 minutes, stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cool.

Assembly (for one large trifle): 

Place half the cake cubes in the bottom of a trifle bowl. Next, layer one can of cherry pie filling, followed by half the custard. Repeat. Top with whipped cream and a dollop of cherry pie filling for decoration.  

Note: this can be made into individual servings as seen in picture as well. Also, the custard can be used in several different recipes, such as banana pudding.

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at   

]]> (Amy Poore) Food Wed, 20 Dec 2017 00:00:00 -0600
DCL Recipes: Festive Almond Cranberry Citrus Muffins and Quick and Easy Pizza Dip DCL Recipes: Festive Almond Cranberry Citrus Muffins and Quick and Easy Pizza Dip

No doubt, most of you are busily prepping for the Thanksgiving holiday. Same here. And while the Big Turkey Day Meal is important, it’s also important to feed everyone for the rest of the month. Need a great appetizer to whip up in a flash for those drop-by guests? This easy pizza dip is a perfect solution. And these almond cranberry citrus muffins are a great addition to any Thanksgiving holiday breakfast.  

Have a great Thanksgiving, and as always, bon appétit! 

Easy Pizza Dip 

   4-6 ounces cream cheese, softened 

   ¼ cup Heinz chili sauce 

   ¼-½ cup shredded mozzarella cheese 

   6 pepperoni slices, chopped into small pieces 

   2 tablespoons sweet onion, finely chopped 

   3-4 small olives (green or black) optional 


Evenly spread cream cheese in a small serving dish or dinner plate. Cover evenly with chili sauce. 

Top with cheese, pepperoni, onion, and olives. 

Serve immediately with Frito chips, or refrigerate until ready to serve. 

Almond Cranberry Citrus Muffins


1/4 cup sugar 

Grated zest of 1/2 large orange 


2 1/2 cups all-purpose flour 

2 1/2 teaspoons baking powder 

1 teaspoon salt 

1 1/8 cup sugar  

2 large eggs 

4 tablespoons unsalted butter, melted and cooled 

1/4 cup vegetable oil  

3/4 cup buttermilk  

1/4 cup fresh squeezed orange juice 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

Grated zest of other 1/2 large orange  

1 1/4 cup fresh cranberries 

1/2 cup slivered almonds


Stir sugar and orange zest together in a small bowl until combined. Set aside.


Preheat oven to 425 degrees. Line regular 12-cup muffin tin with cup liners and spray with cooking spray. 

Whisk flour, baking powder, and salt together in a large bowl. Set aside. 

In separate medium bowl, whisk together the sugar and eggs until thick.  Slowly whisk in the butter and oil until combined. Whisk in buttermilk, orange juice, vanilla, almond extract, and orange zest. Pour wet ingredients into dry with cranberries and almonds. Mix by hand until just combined, do not over mix.  

Fill muffin cups with batter, mounding slightly. Sprinkle with topping mix. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. 

]]> (Amy Poore) Food Thu, 09 Nov 2017 00:00:00 -0600
Fall into Fall with Crock Pot Beef Stew and Street Corn Dip Fall into Fall with Crock Pot Beef Stew and Street Corn Dip

Fall is officially here, though in Alabama, we don’t usually experience the “traditional” crisp autumn evenings. Still, this time of year, I always crave hearty fare – and this Crock Pot beef stew is perfect. It’s also a huge time saver, since I’m sure we’re all constantly on the go this time of year. And, if you’ve got a crew over watching the football game, this street corn dip is a huge crowd pleaser.  

Enjoy everything that October offers, and, as always bon appétit!

Crock Pot Beef Stew

2 packages of dry onion soup 

1/2 teaspoon paprika 

2 lbs. stew meat  

2-3 large baking potatoes, peeled and chopped into cubes 

8 oz. thinly sliced carrots 

1 medium sweet onion, chopped 

1 can cream of celery soup 

1 can cream of mushroom soup  

1 8-oz. can tomato sauce 

1 tablespoon garlic salt 

1/2 tablespoon pepper 

Fresh parsley, roughly chopped 


Place stew meat in crock pot. Mix onion soup and paprika together and sprinkle over meat. Stir to coat.

Place potatoes on top of meat, season with garlic salt and pepper.

Layer with onions and carrots.

In a medium bowl, mix together cream of celery and mushroom soups and tomato sauce. Pour over vegetables.

Cook for 8 hours on low. Stir to combine, and serve sprinkled with fresh parsley. 


Skillet Street Corn 



2 tablespoons real butter (salted)        

3 cans yellow corn, drained 

1/2 tablespoon diced jalapeños (from a jar) 

1 teaspoon minced garlic  

2 tablespoons mayonnaise 

3-4 tablespoons cotija cheese 

3 tablespoons cilantro, chopped 

1/2 teaspoon chili powder 

Juice of 1 lime 


Heat butter in a black iron skillet on med-high heat. Add in corn, garlic, and jalapeño, and cook for 8-10 mins or until a little charred. Stir occasionally.

Remove skillet from heat, and mix in remaining ingredients, reserving a little cilantro and cheese for garnish. Stir until combined well. Top with reserved cheese and cilantro. 

Serve immediately with tortilla chips. 


Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at   

]]> (Amy Poore) Food Tue, 17 Oct 2017 00:00:00 -0500
DCL Recipes: Mexi-Corn Hot Dog Topper and M&M Skillet Cookie DCL Recipes: Mexi-Corn Hot Dog Topper and M&M Skillet Cookie

Yep, it’s almost fall, y’all. But if you’d like to hang on to summer just a little bit longer, this month’s recipes may help. Few things say “summer” more than hot dogs, but if you’ve tired of the regular variety, give this Mexi-corn hot dog topper a try. And for a sweet treat, this M&M skillet cookie is a hit with everyone 

No doubt you’re super busy this month, but take some time to share a great meal with those near and dear. Bon appétit! 

Mexi-Corn Hot Dog Topper 

2 ears fresh corn, cut off cob 

1 small zucchini, finely chopped 

2 green onions, chopped 

1/2 jalapeno, minced 

1/4 cup fresh cilantro, chopped 

Juice of 2 small limes 

1 teaspoon sugar 

1 tablespoon olive oil 

Salt/pepper to taste 


Mix all ingredients in a large bowl, refrigerate for 30 min. to 1 hour. Serve on top of hot dogs. 


M&M Skillet Cookie  

1 cup unsalted butter, softened to room temperature 

1/2 cup granulated sugar 

1 cup packed light brown sugar 

2 large eggs, room temperature  

2 teaspoons vanilla extract 

2 and 1/2 cups all-purpose flour  

1 teaspoon baking soda 

1/2 teaspoon salt 

1 cup mini semi-sweet chocolate chips 

3/4 cup M&M’S® Baking Bits 


Preheat oven to 325°F and lightly grease your oven-safe skillet (cast iron, preferably).

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

In a medium bowl, combine flour, baking soda, and salt. On low speed, slowly mix into the wet ingredients until combined.  Add the chocolate chips and M&M’s, then mix on low until everything is evenly distributed.

Spread the cookie dough evenly into prepared skillet.

Bake for 30-35 minutes or until puffed and browned on the sides, and lightly browned on top. Check by sticking a toothpick in the middle. If it comes out clean - it’s done. Let cool for 15-20 mins.  

Serve with ice cream and chocolate syrup or by itself!  


Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at  

]]> (Amy Poore) Food Tue, 12 Sep 2017 00:00:00 -0500
DCL Recipes: Taco Pasta Salad and Bourbon Slushies DCL Recipes: Taco Pasta Salad and Bourbon Slushies

This summer is flying by, and for those of you who are still out enjoying long, lazy (and hot!) days, this month’s taco pasta salad recipe will allow you to whip up a great meal in no time flat. We love tacos. We love pasta, and pasta salad. Combine the two? It’s summer magic! 

And if you’re looking for a treat to relax and help you beat the heat, give this bourbon slushie a try. This is a great, mild bourbon-flavored libation that is made for summertime porch (and patio) sipping. Make up a batch for an outdoor party or BBQ, too. 

Enjoy the rest of your summer break, and as always, bon appétit! 

Taco Pasta Salad

1 pound ground beef 

1 small sweet onion, chopped 

1 pound rotini pasta, cooked and drained 

1 packet of taco seasoning 

1 green pepper, diced small 

1 pint grape tomatoes, halved 

2 cups Mexican blend cheese 

One 15-ounce bottle of Wish Bone French Dressing 

3 cups shredded lettuce (I use the bag kind because it makes it easy) 

1 9 ¾-ounce bag of Doritos, crushed 

Cilantro, finely chopped for garnish 


Brown meat and onion in the same pan until cooked through, drain, and return to pan. 

Stir in taco seasoning, mix well.

In a large bowl, stir together meat mixture, pasta, green pepper, tomatoes, cheese, and dressing.

To serve, you can use either a large serving bowl or individual bowls.

Layer lettuce, then crushed Doritos, and top with pasta mixture. Garnish with cilantro.

Serve immediately. 


Bourbon Slushies  

2 cups bourbon 

4 cups water 

1 can lemonade concentrate 

1/2 can orange concentrate 

2 cups sweet tea 


Freeze in a large, shallow Tupperware or Pyrex dish. 

Stir every 30-45 mins until totally slushy.  

Garnish with an orange slice. 

]]> (Amy Poore) Food Wed, 02 Aug 2017 00:00:00 -0500
DCL Recipes: Skillet Pork Chops and "Orangearitas" DCL Recipes: Skillet Pork Chops and

Now that summer is officially here, it’s time to enjoy ourselves. For some, it means more time to enjoy evening cooking. For others? It’s time to grab a cool cocktail and kick back in the backyard and just let the stress of the day melt away. This month, I’m offering up two recipes that fit the bill. These skillet pork chops are quick and easy, and they’re always a hit with the family. And the “Orangearita” is a lovely, unique take on the classic margarita, with a great refreshing citrus twist.  

Bon appétit! 

Skillet Pork Chops 

4 boneless pork chops 

5 tablespoons oil, divided 

Small carton of sliced white button mushrooms 

2 large shallots, thinly sliced 

1 bunch parsley, chopped 

1/2 cup vegetable broth 

4 tablespoons sour cream 


4 cups of cooked rice 

Skillet Pork Chops

Pat pork chops dry with paper towel and season with salt and pepper. 

Heat 3 tablespoons oil in large pan over medium/high heat. 

Cook pork chops 4-6 mins per side, or until done.

Remove pork chops to a plate and set aside. 

In the same pan, add 2 more tablespoons of oil. 

Add shallots and mushrooms for 4-5 minutes, or until softened.  

Pour in stock, stir, and bring to a boil. Remove from heat, and stir in sour cream and parsley. 

Place pork chops back in pan and simmer for 5 minutes or until heated through.  

Serve pork chops over rice with pan sauce poured on top.


3/4 oz. white tequila 

3/4 oz. triple sec 

1/4 oz. Grand Marnier 

1/2 - 3/4 cups orange fresh orange juice (less for stronger drink) 

White sugar 


Place all ingredients in a drink shaker filled with ice. Shake vigorously and pour in a sugar rimmed glass. 

Relax, and enjoy! 

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at  

]]> (Amy Poore) Food Thu, 22 Jun 2017 00:00:00 -0500