Crock Pot Pork Chops

4 pork chops thick with bone-in is best
salt & pepper to taste
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 small onion sliced or packet of Lipton’s Soup Mix
2 cups mushrooms sliced
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 cup low sodium beef broth
1 tablespoon Worcestershire sauce

Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side).
Remove pork, add broth and soup to pan and whisk to release any brown bits in the pan.

Place onion & mushrooms in the bottom of the slow cooker. Top with pork and pour the soup mixture overtop.

Cook on low 7-8 hours, 5 hours on high or until pork is tender. Serve over rice, potatoes, or noodles.

Source: Crock Pot Pork Chops – Spend With Pennies

DoubleTree Signature Cookie

Makes 26 cookies
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts

Cream butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Credit: Doubletree Reveals Cookie Recipe | Hilton Press Center

Queso Blanco

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/4 cups real whole milk
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/4 teaspoon kosher salt
1/4 teaspoon onion powder
Pinch ground black pepper
10 ounces (about 4 cups) shredded white American cheese
1 tablespoon diced canned green chiles or jalapeños (optional)
To garnish:

Fresh pico de gallo
Chopped cilantro
Sliced jalapeño peppers

Make the roux: In a 3-quart saucepan (preferably one with sloping sides) melt the butter over medium-low heat. Once the butter is completely melted, sprinkle the flour over it and whisk the two together until a very loose paste forms. Cook the roux for 1 minute.

Make a béchamel sauce: Pour the milk into the roux in a slow, steady stream, whisking constantly. Adding the milk to the roux slowly helps avoid clumps.

Add the spices: Once all of the milk has been whisked into the pot, add the cumin, garlic, salt, onion powder, and black pepper. Whisk the spices in completely while bringing the milk up to a simmer.

Thicken the sauce: Whisk the milk sauce frequently until small bubbles appear on the surface. This should take 3-5 minutes. After 5 minutes, the milk sauce should thicken to the consistency of a bisque or soup.

Gradually whisk in the shredded cheese: Once the milk sauce has thickened, decrease the heat to the lowest setting. Whisk in the shredded cheese a heavy pinch at a time, adding the next batch of cheese only when the previous batch has melted completely.

Stir in the chiles: Once all of the cheese has been whisked in, add the diced green chiles to the queso blanco. Taste the sauce, adding more salt if needed.

Adjust the consistency: When first prepared, the sauce will be slightly thin. This is to allow the queso to thicken properly as it cools. If you find your queso is too thick, add more milk, a tablespoon at a time, until it reaches your desired consistency.

Keep warm over very low heat: If you plan to serve the queso blanco over the span of a couple of hours, keep the dip warm over very low heat. Stir every 10 minutes to keep it smooth. If the top of the dip starts to firm up, simply stir to replenish its creamy consistency.

Source: Queso Blanco Recipe | SimplyRecipes.com

Louisiana Barbecued Shrimp

1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 bay leaves, crushed
4 tablespoons (1/2 stick) butter
2 garlic cloves, minced
1/4 cup white wine
1/2 cup fish stock (or chicken stock)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1 pound shell-on shrimp
2 tablespoons minced fresh parsley
Hot crusty French bread, for serving

In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.

In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.

Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.

Source: Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith Recipe on Food52

Rotisserie Chicken Alfredo

1/4 cup unsalted butter
2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
12 ounces fettuccine
2 cups shredded rotisserie chicken or cooked chicken
1 cup grated parmesan cheese
1 cup reserved pasta water
Fresh parsley, garnish

Boil a pot of water: Put a large pot of water on the stove and bring to a boil. Salt liberally.

Add the butter, cream, salt, black pepper, and nutmeg to small or medium-sized sauce pan. Heat over medium-low heat until the butter melts and the mixture comes to a slight simmer. Then turn heat down to low and simmer the sauce, stirring regularly to prevent scalding, until the sauce thickens slightly, enough to coat the back of a spoon easily.

Cook the pasta: Add the pasta to the boiling water and cook until it’s al dente, according to package. When pasta is cooked, reserve 1 cup of pasta water and then drain pasta.

Finish the alfredo: Return the cooked pasta to the pot and add the alfredo sauce and shredded chicken. Continue to cook over low heat, stirring constantly to combine ingredients. Add cheese and continue to stir.

Sauce will thicken as you stir it with the pasta. If sauce seems too thick or gloopy, add reserved pasta water by the 1/4 cup to thin out the sauce slightly. You might not need any pasta water or you might need a good amount of it.

LEFTOVERS! Leftover chicken alfredo will keep in the fridge for 3-4 days. Reheat the alfredo gently in a pot over low heat with a splash of water. Do not microwave.

Source: Rotisserie Chicken Alfredo Recipe | SimplyRecipes.com