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Category Archives: Stovetop Cooking

Hungarian Goulash

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Hungarian Goulash


1 ½ lbs Pork shoulder, boneless cut into cubes

2 T vegetable oil

2 medium onions, chopped

2 cloves of garlic, minced

4 carrots, diced

4 parsnip, diced

4 celery ribs, diced

2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste

2 fresh Red Peppers, diced

2-3 medium potatoes, diced

2 ½ T Hungarian paprika powder

1 teaspoon ground caraway seed

2-3 bay leaves

1 ½ quarts Beef or Chicken Stock

Salt and Pepper to taste

Heat up the oil in a pot and brown the Pork in small batches, putting on a plate as the batches are done.

When the meat is done browning add the Onions to the oil and sprinkle with the paprika powder while stirring them to prevent the paprika from burning. Cook for 5-8 minutes until soft

Add the Pork cubes back to the pot as well as any juice that is on the plate.

Add the garlic, the ground caraway seeds, some salt and ground black pepper, the bay leaves, and stock let it simmer on low heat.

After 1 hour, add the Vegetables and some more salt if necessary. You may have to add some more (2-3 cups) water to just barely cover the vegetables.

Simmer for another 45 minutes covered and then remove the lid and simmer for another 30-45 minutes to thicken (if desired you can thicken more by adding a flour and water slurry)


I am a bigger fan of székelygulyás which is the Hungarian Goulash above with sauerkraut added. A small can is all you need to add


You can also make this with beef by substituting Beef Chuck cubes for the Pork Shoulder


Panko Pork Chops (aka Crispy Pork Chops)

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Panko Pork Chops

Canola or Vegetable oil
6 boneless pork chops (about 2 pounds) pounded this (your butcher will do this for you)
1 1/4 cups Panko crumbs
1/2 cup all-purpose flour

2 T Season Salt
2 eggs, lightly beaten

2 T milk
kosher salt
Black pepper

In three shallow bowls setup a breading station. Add flour and season Salt to one bowl, eggs and milk to another and the Panko to the last.

Season Pork Chops with salt and pepper

In a heavy skillet or braising pan, heat 3 tablespoons of oil over medium high to high heat.

Dredge pork chops first in the flour, then the egg, and lastly in the panko mixture, making sure to coat the meat evenly. Add pork chops to the skillet and allow to cook until golden brown and crispy on each side, about 3 ½ to 4 minutes per side or until cooked to your desired doneness.

It will take 2 batches in the pan to cook all the Pork Chops. Do not crowd them or they will get greasy.

Allow pork chops to rest for 2-5 minutes before serving

Lemon Chicken Breasts

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Lemon Chicken Breasts

4 skinned and boned chicken breasts (about 1 1/2 lb.)

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup all-purpose flour

4 tablespoons butter, divided

2 tablespoons olive oil, divided

1/4 cup chicken broth

1/4 cup lemon juice

2 T chopped fresh flat-leaf parsley

Cut each chicken breast in half lengthwise.  Mix Salt, Pepper and Flour together in a zip lock bag . Lightly dredge chicken in flour mixture, shaking off excess.

Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.

Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet.

Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately.

NOTE: I de-bone my own chicken breasts and use the bones and skin to make stock


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4 slices bacon, Diced

1/4 cup vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 lbs sausage, cut into 1/4-inch slices (Black Earth Meats Mardi Gras Andouille)
kosher salt and ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 cups onion, chopped
2 cups celery, chopped
2 cups green bell pepper, chopped
1 T minced garlic
5 cups chicken stock or water flavored with chicken bouillon
4 cups long grain rice
2 T seasoning salt
2 tsp old bay seafood seasoning
1 tsp oregano
1 tsp thyme
2 cups green onions, chopped
parsley, to taste


Fry the bacon in an 8 quart Dutch oven until crisp; remove from pan and set aside. Season chicken with salt, pepper, garlic powder and onion powder; Add oil to Bacon drippings and brown Chicken in hot oil over medium-high heat. Add sausage; cook 5-to-7 minutes.

Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and minced garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt, Old Bay seasoning, oregano and thyme. Bring to a boil.

Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions. Sprinkle with parsley.

Chicken with Drop Biscuits

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Chicken with Drop Biscuits

2 Tablespoons Butter

2 Tablespoons Olive Oil

1/2 cup All-purpose Flour

1 whole Chicken, Cut Into Pieces (cut Up Fryer)

Salt And Pepper

2 Carrots. Finely Diced

2 Stalks Celery, Finely Diced

1 Medium Onion, Finely Diced

1/2 teaspoon Ground Thyme

7 cups Chicken Broth

1/2 cup Heavy Cream


2 cups All-purpose Flour

1 Tablespoon (heaping) Baking Powder

1 teaspoon Kosher Salt

1-1/2 cup Half-and-half

Salt as Needed

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.

Melt butter in a pot over medium-high heat. Add Olive Oil and in two batches, brown chicken on both sides and remove and set aside.

In the same pot, add diced onion, carrots, and celery. Cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and pour in chicken broth. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.

While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.

Remove chicken from pot and set aside on a plate. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.


Crispy Pan Fried Pork Chops

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Pan Fried Pork Chops

I love pork Chops. And when you make them crispy and pan fried I am in heaven. If you do not have access to the Black Earth Meats Pork Chop Dust then you can substitute Salt, Pepper, Garlic and Onion Powder to taste. Won’t be the same but it will be good


6 Pork Chops (I prefer Bone in Chops)

2 T Black Earth Meats Pork Chop Dust (more if you like)

1 cup All-purpose Flour

1/2 cup Olive or vegetable Oil

Salt and Pepper

Heat the oil over medium in a large skillet

Season the Chops lightly with salt and pepper

Mix the Pork Chop Dust and the Flour together on a plate

Dredge the Pork Chops in the seasoned Flour

Cook in the oil over medium heat, 3-4 pork chops at a time, for 5-7 minutes per side, until crispy and brown

Keep cooked chops in a warm place while you finish the others

Pork Chops should only be cooked to 145 degrees internal temperature. In other words there should be some pink in the middle of your pork chops when they are done

Creamy Veggie and Bacon Tortellini

Creamy Veggie and Bacon Tortellini

4 T Butter

6 T flour

3 cups milk

3 T Parmesan Cheese

1 lb Asparagus (Frozen is fine too), cut into bite size pieces

2 T Olive Oil

1 16oz package frozen Cheese Tortellini

5 slices bacon

1 cup frozen peas

Cook the Tortellini according to the Package Direction drain well

In the same pot you cooked the tortellini in melt the butter and add the flour to it. Cook for about 1 minute and add the milk. Whisk together and then bring to a boil, add the Parmesan cheese. Set white Sauce aside

Slice the bacon into a small dice and cook

In a skillet brown the bacon and drain

Drain the grease out of the pan and sauté the Asparagus in the olive oil until cooked al dente.

Combine everything in the pot with the white sauce and serve