Southern Hospitality - Fried Green Tomatoes With A Twist

Fried Green Tomatoes, a beloved movie (the Kathy Bates parking lot scene gets more hilarious as I age) and a dish I have always, always wanted to try in my own kitchen. Like so many things on my to-do list, I'd just never gotten around to it, and I not the hugest fan of heavily fried preparations. But all that would change thanks to a fairly recent trip to South Carolina which bought us to a restaurant called Lucky Rooster. There we had some great food plus a really fabulous and creative version of Fried Green Tomatoes (set atop Pimiento Cheese!). The moment they crossed my lips, in all their crispy, fried goodness, I knew that the time for procrastination was through. Upon returning home, my first order of business was to develop my own version of the classic. We served ours with a luxurious topping of Crab Salad (a dish that looms as large here at Neurotic Kitchen as it does in my heart).

Classic Fried Green Tomatoes with our twist of Lump Crab on top, Photo: NK

For the basics of the Fried Green Tomato recipe, I went to Southern Living. I don't pretend to be a Southern cooking expert by any means. It did not disappoint.


Fried Green Tomatoes With Crab

Photo: NK 

Adapted from Southern Living
Serves 6

Ingredients:
1 Large Egg, lightly beaten
1/2 Cup Buttermilk
1/2 Cup All Purpose Flour, divided
1/2 Cup Cornmeal
1 teaspoon Salt
1/2 teaspoon Pepper
3 medium Green Tomatoes, sliced 1/3 inch thick
Vegetable Oil

8 Ounces Lump Crab
2 Tablespoon Mayonnaise
1 Tablespoon Sour Cream
1 teaspoon Lemon Juice
3 Chives, sliced (optional)
1 Tablespoon minced Italian Parsley
Salt and Pepper to taste

Method: 

Frying in our Lodge Skillet. Photo: NK

1. In a medium bowl, mix the Mayonnaise, Sour Cream and Lemon Juice. Add the Chives and minced Parsley. Mix. Gently fold in the Lump Crab, and add Salt and Pepper to taste.

2. Combine the Egg and Buttermilk and set aside.

3. Combine a 1/4 Cup Flour, Cornmeal, 1 teaspoon Salt and 1/2 teaspoon Pepper in a shallow bowl or plate.

4. Place the remaining 1/4 Cup Flour in another plate or shallow bowl.

5. Dredge the Tomatoes in the Flour, and then dip into the Egg mixture, and then into the Cornmeal Mixture.

6. Pour Oil a 1/4 to a 1/2 inch deep in a cast iron skillet. Heat for two minutes over medium heat (perfect temp is 375 but we took our chances). Cook Tomatoes in the oil in batches, about two minutes per side until golden brown and crispy. Remove to drain on paper towels. Sprinkle Tomatoes with Salt while they are still hot. 

7.  To serve, top with a dollop of the Lump Crab Salad and Garnish with extra Parsley or Chives.

Enjoy!!! 

All-American Starters - Southern Cheese Board: Pimiento Cheese, Candied Bourbon Pecans & Bacon Cheese Truffles

Hope y'all had a great Thanksgiving! Could you hear this Yankee saying that in my best Southern accent? We sure did, and as usual, we were treated to a great meal from start to finish. It's become custom for me to be in charge of holiday hors d'oeuvres, and this year was no different. It will also surprise nobody that I chose to present a cheese plate (I just love cheese), or that said cheese plate would be themed. What can I say, I like continuity. It's kind of how I roll. 

I'm still feeling inspired by our family's recent South Carolina culinary adventure, so the foods of the South have been on my mind. With Thanksgiving being the quintessential American holiday, it just made sense to showcase some treats inspired by the American South.   

Southern Cheese Board with Pimiento Cheese, Bacon Cheese Truffles, and Candied Bourbon Pecans,
+ Crab Salad on Cucumber Chips, Photo: NK

From classic Pimiento Cheese, to Candied Bourbon Pecans, to Bacon Covered Gorgonzola Truffles, I think I succeeded in hitting each sweet, savory and salty note that I'd aimed for. Was it a little rich? Oh yes, but each component to this year's Southern Cheese Selection can stand nicely on its own if you prefer. Feel free to pick and choose whether to make all the elements or just one or two. Side Note: sinfully delicious sweet and salty bourbon pecans make a great homemade holiday gift!

Elements For The Perfect Southern Cheese Plate:
Pimiento Cheese (Recipe Below) - served with celery and Ritz Crackers for dipping.
Sweet and Salty Candied Bourbon Pecans (Recipe Below) - scattered about for a sweet, crunchy counterpoint.
Gorgonzola Bacon Truffles* (Click HERE for Recipe) Gorgonzola isn't really southern but bacon sure is.
Assorted Fruits and Garnishes -Tart green grapes, super ripe Pears (which go wonderfully with the bacon truffles), apples and apple slices, celery tops (for decoration), and flat-leaf parsley for color.

+ Need an extra hors d'oeuvre? Try our perennial favorite, Crab Salad with Cucumber Cups (pictured above, recipe HERE).  

Gorgonzola Bacon Truffles, Photo: NK

Note* I attempted to adapt the Gorgonzola Bacon Truffle recipe using low-fat cream cheese and gorgonzola dolce which was not pre-packed/crumbled. It didn't work too well! My truffles weren't firm, even after chilling. The result was still delicious, so I decided to serve them on a cracker so that guests wouldn't have to attempt scrape them off the plate. Part of cooking is thinking on your feet!      

In short, I'd recommend following Southern Living's recipe to the letter, as I suspect my ingredient choices did not offer a dense enough in consistency to begin with. I also recommend chilling the mixture in the freezer before rolling out the truffle balls. 









Sweet and Salty Candied Bourbon Pecans
Lightly Adapted from Justapinch.com/Recipe by Pat Duran

Candied Bourbon Pecans, Photo: NK

Yield: 4 Cups

Ingredients:
4 Cups Pecan Halves (we used Diamond brand)
1 stick Salted Butter (not margarine)
1 1/4 Cup Dark Brown Sugar
1 teaspoon high quality Cinnamon
1 teaspoon Salt
1/4 Cup Bourbon
1/4 - 1/2 teaspoon Cayenne Pepper (depending on how spicy you prefer)

Method:

1. Preheat the oven to 350. Lay pecans on a rimmed baking sheet and bake for 10 minutes  until fragrant. Move toasted pecans to a bowl and set aside.

2. In a large, heavy skillet (cast iron if possible), melt the butter over medium heat, stirring it as it melts or else it will brown. Add toasted pecans and stir to coat well. Next, add the brown sugar, salt and cinnamon. Turn down the flame just a touch and continue to stir constantly for a full 10 minutes. Do not leave the nuts unattended. The sugar will gradually liquify and candy the nuts.

3. Now, add the bourbon slowly and carefully as it could flame, then stir to combine for about 2 minutes. Sprinkle nuts with optional Cayenne if you choose. Remove skillet from the heat and pour pecans onto a baking sheet that has been lined with parchment paper. Spread them into a single layer as best you can. Allow to cool for 20 minutes and break up any clumps. Cool completely before serving or packaging.

NOTE: Pecans can be stored in an airtight container at room temperature for up to 1 week. 

Next up, the star of the show, everyone's favorite - Pimiento Cheese. For the uninitiated, pimiento cheese is a delightful blend of cheddar cheese, mayonnaise, and diced pimiento peppers. There are many variations from here, but I chose to adapt Andrew Knowlton's grandma's very straightforward recipe. A dash of worcestershire and some Tabasco made it my own. The result was a vaguely spicy but not overpowering and of course, it was gobbled up in no time flat. On the chance you have any leftover, toss it into macaroni for a quick mac 'n cheese, or spread on some toast for an improvised grilled cheese. The possibilities are endless. 

Classic Pimiento Cheese

Something for everyone, Photo: NK

Lightly Adapted from Andrew Knowlton/Bon Appetit
Yield - 3 Cups (enough for about 10 people) 

Ingredients: 
1 1/2 Cups (packed) Sharp Yellow Cheddar, finely grated
1 1/2 Cups (packed) White Cheddar, finely grated
1 Cup Low Fat Mayonnaise
1/3 Cup jarred Pimiento, drained and chopped
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Worcestershire Sauce
2 dashes Tabasco Sauce (optional)
Salt and Pepper
Celery Sticks or Ritz Crackers to serve

Method: 
Mash all ingredients together and stir very well. Taste for seasonings. Add a few dashes of pepper and add  salt only if needed - the worcestershire should provide enough salinity. Chill until cold for at least 2 hours or up to 3 days. Serve with celery sticks and/or Ritz crackers. 

Bonus - check out my mom's beautifully presented spinach dip served in a cabbage! She uses the classic Knorr Recipe (don't skip the water chestnuts!). It's one of my favorites! 
Enjoy, and i hope everyone had a great holiday!

Knorr Classic Spinach Dip, Photo: NK

Soul of The South - Kickin' Collard Greens

I want to take a moment to tell you about our latest family adventure, a trip to South Carolina by way of Savannah, Georgia. In addition to what is always a good old time with all the folks I love, I was struck by how beautiful this part of the country is.

The Beach at Hilton Head, Photo: NK

                                                                                                                      

From the white sand beaches to the seemingly endless marshlands, the wild sea birds and trees draped dramatically with Spanish moss (which look wonderfully spooky by the light of the moon), Low Country really is great.     

                          

She-Crab Soup, Photo: NK

                                                                  

And it's not just because of the vistas - the food is pretty good too! With a rich culinary history all its own, Low Country is a place to find and taste the foods of the Gullah Culture, as well as other regional delights like She-Crab Soup. This stuff was good, let me tell you.                                                                                                                                                                                                                                                                                                               

As soon as I got finished taking in the astonishingly pretty sunsets

Photo: NK

Photo: NK

and getting my fill of activities like a really fun day of kayaking and mini golf, 

Photo: NK

I knew it was time to get down to the business of cooking. My favorite kind!

I'd had my fill of yummy shrimp and grits during our fun family trip, so I decided to indulge the hankering I had for my favorite Southern side dish - Collard Greens. 

I actually can't believe that I had never made collards at home before because I really enjoy them. Collards are a sturdy, slow-cooking green. They take a while to become tender, but almost no time to prep. It's during the lengthy cooking period that the magic happens. 

You can infuse collards with many different flavors, but the traditional addition is some sort of smoked meat, whether bacon or a ham hock. Feel free to turn this vegetarian by omitting the bacon and cooking as directed from after that point. Relying heavily on a recipe I found on Allrecipes.com, my first attempt at collards was a great success. They were smokey, salty, and even a little spicy, from a generous pinch of crushed red pepper.

If you too are a collard novice, this recipe is a great place to start. Serve collards alongside your favorite Southern dishes, or if you like them as much as I do, throw them over rice, beans, or peas, and they are a meal in themselves. Y'all enjoy! 

Kickin' Collard Greens

Lightly Adapted from Allrecipes.com/Ken Adams

Photo: NK 

Serves 6

Ingredients: 

3 Strips of Bacon

1 teaspoon Olive Oil

1 medium White Onion, chopped

3 cloves of Garlic, minced

1 teaspoon Salt

1 teaspoon Pepper

1 generous pinch Crushed Red Pepper

3 Cups Vegetable Broth

1 Large Bunch Fresh Collard Greens, chopped into two-inch pieces

Method: 

1. Heat the oil in a very large pot over medium-high heat. Add bacon and cook it until it is crisp. Remove the bacon, blot off the oil, roughly chop it and return it to the pan. 

2. Add the onion and cook for about 5 minutes, until tender. Add the garlic and cook, stirring, another 2 minutes. Now add the collard greens and cook until the leaves begin to wilt. 

3. Pour in the vegetable broth and lower the flame to low. Season with salt, pepper, and crushed red pepper. Cover the pot and cook for 45 minutes until the greens are tender. Scoop the collards from the liquid, serve and enjoy!

Collards! Photo: NK

Are You Ready For The Country? Girls' Weekend In The Catskills

Photo: NK

Two words:

Girls. Weekend. 

Sometimes, we chicks just need to head to the country, breathe some fresh air, and renew those unshakeable bonds...

all while eating our weight in cheese and imbibing more wine than is, shall we say, ladylike.

Such a trip will, from time to time, include the occasional spontaneous living room dance party, preferably to the music of our glorious teen years. 

You haven't really lived until you've completely
shuffled off the hustle and bustle of city life for one bucolic getaway with your fellow womenfolk. 

Cheese on arrival, Photo: NK

That's why last weekend, my friends and I headed up to the Catskill Mountains in Upstate New York for the second year running. Again, we rented a nice little house in Monticello overlooking a pond. 

It was a blast. 

I hope you will enjoy today's recap of our Girls' Weekend extravaganza. And don't fret, we'll be sure include the most delicious and easy dessert recipe for you to add to your repertoire:

We arrived to our rental house quite late on a Friday night after several wrong turns and one hair-raising trip down the world's darkest and rockiest road cutting through what may as well have been the forest primeval. Cell service a distant memory, we were mildly shaken upon reaching our remote destination. 

A rustic cheese plate was immediately in order.

Rhianne, who is an amazing baker, had the presence of mind to bring her delicious Southern Cheese Wafers - her grammy's recipe. These crispy little crackers are savory and crunchy, just perfect with pimiento cheese or anything else, really. 
Their clever, secret ingredient: Rice Krispies! 
They were a great addition to our very humble cheese plate. For a close approximation of this secret family recipe, click HERE. 

Delectable Cheese Wafers, Photo: NK

Speaking of Rice Krispies, Rhianne also brought these amazing Brown Butter & Chocolate Salted Rice Krispie Treats - baked using her own light adaptation of Deb Perelman's (of Smitten Kitchen) recipe. It would be cruel of me not to share how to create this absurdly delicious treat. They are an absolute must-make!

Brown Butter & Chocolate Salted Rice Krispie Treats, Photo: NK

Brown Butter & Chocolate Salted Rice Krispie Treats
Recipe from Rhianne L./ Very Lightly adapted from Deb Perelman/Smitten Kitchen
Yield - about 16 2-inch squares 

Ingredients:
4 Ounces (1 Stick) Unsalted butter (sliced up) + extra for greasing the pan
1 10 Ounce Bag of Marshmallows
Heaping 1/4 teaspoon Coarse Sea Salt (or more to taste)
6 Cups Rice Krispies - about half the small cereal box
1/2 Cup Hershey's Chocolate Chips

Method: 
1. Generously grease an 8-inch square cake pan with butter. 

2. In a large pot, make the brown butter by melting it over medium low heat. Swirl it around until it melts, after which point, don't disturb it. The butter will then foam up before turning golden and beginning to smell nutty. Stir frequently now, being sure to scrape up any browned bits from the bottom of the pan. It's very important to stay with the butter! It can burn in an instant so you must keep your eye on it. 

3. Once the butter takes on a nice medium brown color, turn off the heat and stir in the marshmallows and chocolate bits. They should melt in the still-hot butter but if not, you may turn the heat back on low until marshmallows are totally smooth. 

4. Take the pot off the stove and add both the salt and the Rice Krispies. Stir everything together and rapidly spread the mixture into the prepared pan. Press the mixture well into all corners of the pan. Allow to cool, slice, and enjoy!

Can we say, "yes please?!" 
For more ideas on baking with brown butter, check out Joy The Baker's post HERE.  

The next morning, our friend Felice arrived after making the long drive out to spend the day with us. She came bearing the gift of breakfast which included Blueberry Muffins and a really tasty Spinach Quiche, in, get this, a graham cracker crust. 

Spinach, Egg & Cheese Quiche in a Graham Cracker Crust, Photo: NK

Yup. You heard right. Felice informed us that after preparing her egg and spinach mixture, she realized that she'd purchased a graham cracker crust by accident. Never being one not to take the plunge, she went for it. I have to tell you, the ever-so-slightly sweet graham cracker against the savory egg mixture worked amazingly. This is how great recipes are born.

Now, I'm sure you've gathered that we aren't the type of girls that wait until noon to drink so, clearly, there were plenty of adult beverages at breakfast. Rhianne's Blueberry Wine from Pauley's Island mixed with some bubbly made for a fantastic Blueberry Mimosa on our scenic porch.

Photo: NK

The remainder of the day was spent laughing in between rides on the owner's rickety old rowboat. The pond had the most water lilies I'd ever seen.

Photo: NK 

Israeli Couscous with Pomegranate and Arugula
Photo: NK 

Still, It didn't take very long for us to start thinking about dinner. 

The plan was for a grilled pizza feast to be served on our beautiful deck. 

Also, my friend Natalie got to work on her delicious Couscous with Pomegranate and Arugula, a perennial favorite. 

Luckily, we had a really nice sparkling white to fuel all the prep work: 

Coppola's Blanc de Blancs, Photo: NK

This was our first time grilling pizza and, admittedly, we had some setbacks. Our efforts were further thwarted by the fact that our rental kitchen was missing some basics like flour.





After several comically atrocious pizza-making attempts, this beauty came off the grill:

Grilled Pizza with Green Peppers and Mushrooms, Photo: NK 

And with that, dinner was served

Photo: Rhianne L. 

and it was mighty good.

Photo: NK 

Sunday morning rolled around way too fast and we were all sad to see the weekend go. Some more than others:

Photo: NK

Happily, we are able to extend the magic a bit by taking a little side trip to nearby Bethel, NY, home of Bethel Woods, the site of the famous Woodstock festival. The day was warm and clear but fall was definitely in the air. 

Harvest Festival, Photo: NK 

The Bethel Woods Center for the Arts has a great harvest fest each weekend in September. The home of Peace, Love and Music provided a fitting end to a great weekend. Until next year, ladies!

Bethel Woods, Photo: NK

Neurotic Homestyle - Chicken and Dumpling Soup

Had it not come out so tasty, this recipe for Chicken and Dumpling Soup might never have made it to Neurotic Kitchen. 

Chicken and Dumpling Soup, Photo: NK

It's great to use a large Dutch Oven for this dish Photo: NK

Before setting out to adapt a really wonderful version of Chicken and Dumpling Soup from Taste of Home Magazine, I conveniently forgot that when I made it last year it took quite a while and made a colossal mess in my kitchen because it requires so many pots and bowls. See, the trouble is, there are several steps to this thoughtful recipe - which is probably why it comes out so good. The original author ingeniously suggests using a pre-cooked Rotisserie Chicken to cut down on prep time. I followed that very clever directive, but still found the process of creating the stock, browning the Vegetables, simmering the Broth and Chicken, preparing the Dumpling Batter, and finally, cooking the Dumplings, a bit too time consuming and messy for a weeknight meal. What I'm getting at is, I just can't say with certainty that this is a fast, no muss no fuss meal - what I can say is that it's delicious. 

Before setting out to cook, I planned out a few changes to the recipe meant to make it slightly lighter. The main change was to use Evaporated Milk instead of Heavy Cream. Doing so shaves 120 calories and 18 grams of fat off the original. Even still, this is definitely not a diet meal by any means, but lightening it up never hurts when no flavor is sacrificed. We also used mostly Fat Free Chicken Broth, less Oil, and less Butter. What makes this recipe special in the first place is that it has an element of spice (which I admittedly increased) and also results in particularly tasty dumplings thanks to a healthy dose of Cayenne Pepper and Salt in the batter. Some Chicken and Dumpling recipes can be a bit bland for my taste, but this version has a ton of flavor and loses none of the homey comfort qualities that make this classic Southern dish so well loved.

I realize I am sending mixed messages but this dish is worth making. Do it when you have an hour and a half, and start it at least that long before you'd like to serve it. A hungry partner staring at me never helps me stay calm in the kitchen.  

Before we begin, some tips on how to make the preparation just a little smoother:

Purchase and chop up a ready-cooked Chicken such as a Rotisserie Roaster, perhaps even do so the day before if you can. It's no fun to have Chicken shrapnel all over your hands when you are trying to stir broth and simultaneously brown Vegetables at the same time. The recipe below asks you to use the whole Chicken (a roaster big enough to serve 2) but the Soup would be just as good if you only have half the chicken. It'll just be a bit less chunky. This means that perhaps you can make sandwiches with half the roaster the first day, and chop up the rest for the soup. You could also use a couple of cans of ready-cooked Chicken. That's not really my thing because such a product is hard to find in organic form, but if you choose to do so, it would certainly eliminate a lot of the mess and chopping. I should also mention that any type of cooked Chicken will do! Light meat, dark meat, tenders, breasts, thigh meat shredded off the bone. Chicken and Dumpling Soup is a great thing to make with leftover cooked Chicken from any other recipe. 

Stir up all your Dry Dumpling Ingredients (Baking Powder, Flour, Cayenne and Salt) in a large bowl before you start cooking. Whenever I am messing with Flour and cracking eggs mid-recipe, I inevitably make an unholy mess. 

Same story with the Wet Dumpling Ingredients (slightly beaten eggs and Buttermilk). Crack and beat the eggs and combine them with the Buttermilk in a measuring cup or small bowl in advance. When it's time to create the quick Dumpling batter, having everything ready and at your fingertips is most definitely a good thing.

Ready Chopped Celery and Carrots can be a huge timesaver. Unfortunately, they can also add to the expense of the produce. At the very least, you can certainly buy pre-peeled small carrot sticks so you don't have to peel the carrots. I like to do this because Carrot Sticks make a handy snack to have around for later and you'll definitely have some leftover. It's also important to chop all your Garlic in advance so it is at the ready. 

Set aside a sieve with a handle if you have one. I use this to scoop out the aromatics that must simmer in the broth as you are creating the Chicken Stock. A slotted spoon works well too. I do this so I don't have to mess up yet another bowl when the recipe calls you to strain out the Thyme Sprigs, Garlic, Bay Leaves, and much of the Crushed Red Pepper. If you have cheesecloth and twine, you can also wrap up the aromatics in a little bouquet so they are even easier to fish out.

Have all additional ingredients out on the counter and ready to go. 

Finally, feel free to have a plan for your Buttermilk. You will have a bunch left over. Use it as an overnight marinade for Chicken or Pork Chops, or maybe you are craving Buttermilk Pancakes this weekend? 

Now, Are we ready to cook? I think so!

Chicken and Dumpling Soup
Adapted from Taste of Home/Jessica Rehs
Serves 4 to 5 
Ingredients: 
4 Cups Reduced Sodium and Fat Free Chicken Broth 
2 Cups Prepared Chicken Stock
1 Cup Water
3 Bay Leaves 
1.5 teaspoon Crushed Red Pepper Flakes 
6 Fresh Thyme Sprigs
5 large Garlic Cloves, peeled
3 Garlic Cloves, minced and set aside 
1 Cup chopped Carrots
1 Cup chopped Celery
2 Tablepoons Olive Oil
1 Tablespoon Butter
2 Tablespoons All Purpose Flour
1 Cup Frozen Peas
1 Rotisserie Chicken, meat chopped into bite-sized pieces
1/4 Cup Evaporated Milk
1/2 Cup chopped Chives (optional) for garnish 
Dumpling Ingredients: 
2 Cups All Purpose Flour 
1 Tablespoon Baking Powder

Removing the aromatics, Photo: NK

1.25 teaspoons Cayenne Pepper
1.25 teaspoons Salt 
1 Cup Buttermilk 
2 Eggs, lightly beaten

Method:
Create the Stock:
In a large saucepan, add the first 7 ingredients and combine. Bring liquid to a boil, reduce the heat, and allow to simmer uncovered for about 25 minutes. Once done, scoop out most of the Crushed Red Pepper, all of the Garlic, Thyme, and Bay leaves. Discard. 
Note: You can also leave a few Cloves of whole Garlic in for the entire cooking process if you like extra Garlic flavor. I did of course. Just be sure to remember to scoop them out later! 

Cook Vegetables and Create the Soup Base:
In a large dutch oven or very large pot add oil and melt butter. Add Carrots and Celery and sauté until they are tender, stirring occasionally and taking care not to burn. This should take about 6-8 minutes. 

Dumpling batter, Photo: NK 

Bring it all together:
Next, add the Minced Garlic and cook about 1 minute longer, stirring. Stir in the 2 Tablespoons of Flour until incorporated. Now, slowly add the prepared Stock. Bring it to a boil and cook, stirring, for 2 to 3 minutes to allow it to thicken. Add the Peas and return the mixture to a boil. Cook for another 3 or so minutes until Peas are tender. Stir in Chicken and Evaporated Milk and lower the heat a bit. Allow the mixture to heat thoroughly for another 3 or so minutes.

Make, add, and cook the Dumplings:
In a large bowl, combine Flour, Cayenne, Salt and Baking Powder. In a separate smaller bowl combine slightly beaten Eggs and Buttermilk. Pour the Wet ingredients into the dry ingredient bowl and stir until incorporated and just moistened.

Photo: NK

By the teaspoonful, drop batter into the already simmering broth. Add as many dollops of batter as you'd like keeping in mind that you may have some batter left over. When done, cover the pot and simmer for 15 to 20 minutes or until a toothpick comes out clean when poked into a Dumpling. 

When the Dumpling are finished cooking they will inevitably have stuck together. You can easily remedy this by running a sharp knife around each to separate. 

Photo: NK 

To Serve, portion out the Soup and Dumplings into individual bowls and garnish with ample amounts of Chives.

Cooks note - this "soup" has the potential to come out more stewlike - much of liquid gets sucked up by all the Dumplings, especially after you've stored this and served it as a leftover. You can certainly store the Dumplings apart from the broth, or feel free to add more Chicken Broth or Even a bit of water before reheating to 
increase the amount of liquid. 
Enjoy! 

Ready to serve Chicken and Dumpling Soup, comfort food at its finest, Photo: NK 

Sinless Southern Comfort - Pork With Bourbon-Peach Sauce

"The Scream" Edvard Munch

With the mercury rising to the mid-sixties just yesterday, an unseasonably warm winter here in New York seems to be drawing to a close.

While balmy weather in early March is definitely a reason to frolic, it also brings to mind the unsettling specter of bathing suit season just around the corner...

As you've probably gathered, we here at NK don’t enjoy deprivation, so this week’s challenge is to cook up a calorie-conscious yet satisfying meal that won't plump up our waistlines. Southern food is one of our favorites, but it’s not a cuisine typically associated with lighter fare.  


Today’s recipe is an easy and healthy pork dish that spotlights the oh-so-southern ingredients, bourbon and peaches. It can be prepared in under 25 minutes as well.

This dish doesn’t skimp on flavor, and keeps the calories under 300 by using less oils in the cooking process and smaller portions of protein. Serve alongside a steamed veggie, and you have a balanced dinner that’s fast enough for a weeknight. I hope you'll find that the bourbon peach sauce makes for a surprisingly delicious light meal. Using frozen organic peaches makes it an entree that can be made all year round.

Frozen Peaches, Photo: NK

Here's how to do it:


Pork Chops with Bourbon-Peach Sauce
Adapted from Cooking Light
Serves 4 
*Per Serving: about 275 calories, 9g of fat


Ingredients:
4 (4 ounce) boneless Berkshire Pork Medallions - about an inch thick
Salt
Pepper
Cooking Spray

Pork Medallions, Photo: NK

1 Tablespoon minced Shallots
1 teaspoon minced Garlic
1 1/2 cups Organic Frozen Sliced Peaches
1/2 cup fat free, reduced sodium Chicken Broth
2 teaspoons Brown Sugar
2 Thyme Sprigs plus extra for garnish
2 Tablespoons Bourbon
2 teaspoons whipped Light Butter


Method: 
Season pork with salt and pepper.
Heat a large non stick skillet over medium high flame. 
Coat pan with cooking spray and add pork to the pan. 
Cook about 4-5 minutes on each side until browned and cooked through.
Remove pork and cover to keep warm. 


Add shallots and garlic to the same pan and sauté for 30 seconds. Add the broth and frozen peaches to the pan and sauté for about 2-3 minutes. 


Add the sugar and thyme to the pan and cook 1 more minute.

Photo: NK

Next, add the butter and the bourbon to the pan. Cook for about 4 minutes, stirring occasionally until butter is melted and sauce thickens a bit. Remove the thyme and serve sauce and peaches atop the pork. Enjoy!

Berkshire Pork Medallions with Bourbon-Peach Sauce and Steamed Haricot Verts, Photo: Neurotic Kitchen

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