In the Kitchen With Blair Savage

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Blair Savage, a North Ellis County resident, and originally appeared in the NorthEllisCoNOW October 2016 issue.

Cajun-flavored Pork Chops

  • Cajun-flavored peanuts
  • 3 medium pork chops
  • 1 cup milk
  • 1 egg
  • Salt and pepper, to taste
  1. Grind enough peanuts to have enough for dredging.
  2. Wash pork chops; pat dry.
  3. Beat egg into milk; dip chops in milk mixture. Shake off excess. Dredge in peanuts. Salt and pepper to taste.
  4. Bake at 350 F until internal temperature reaches 165 F.

 

Blair’s Fantastic Fudge

  • 1 1/2 cups sugar
  • 2/3 cup PET milk
  • 12 large marshmallows
  • 1/2 cup margarine
  • Pinch of salt
  • 1 6-oz. pkg. Nestlé chocolate chips
  • 1 cup pecans
  • 1 tsp. vanilla
  1. In a saucepan, mix the first 5 ingredients together. Stir over medium heat, until boiling; stir 5 additional minutes.
  2. Remove from skillet and add chocolate chips; mix until all chips are melted. Add pecans and vanilla, stirring consistently.
  3. Butter an 8-inch pan; spread mixture evenly until it covers the bottom of the pan. Let cool; cut into pieces and serve.

 

Savage Family Dressing

  • 1 recipe cornbread, baked and crumbled
  • 1 can (10-ct.) biscuits, baked and crumbled
  • 1 pkg. Pepperidge Farm Herb Seasoned Stuffing Mix
  • 1 large onion, chopped
  • 1 pkg. green onions, chopped
  • 1 medium apple, chopped
  • 1/2 cup pecans, chopped
  • 1 1/2 tsp. sage
  • 2 tsp. salt, or to taste
  • 1/4 tsp. pepper
  • 1 cup Swanson chicken broth
  • 1 stick butter or margarine, melted
  • 2 eggs, slightly beaten
  • 1 can Campbell’s chicken and rice soup
  1. In a large bowl, mix all ingredients together. When preferring a more moist dressing, add more broth.
  2. Butter a 9×13-inch baking dish; pour in mixture and spread evenly. Bake at 350 F for one hour, or until brown. Cover for the first 30 minutes, then uncover.

 

Wassail Bowl

  • 4 qt. apple cider or apple juice
  • 1 cup brown sugar, firmly packed
  • 1 6-oz. can frozen lemon concentrate
  • 1 6-oz. can frozen orange juice concentrate
  • 1 6-oz. can pineapple juice
  • 6 whole cloves
  • 6 whole allspice
  • Cinnamon stick (optional)
  1. In a kettle, combine cider, sugar, concentrates and juice.
  2. Tie cloves and allspice in a cheesecloth bag. Add to kettle. Cover and simmer 20 minutes.
  3. Remove spiced bag; while still hot, serve with cinnamon stick, if desired.

 

Couscous Salad

  • 1 1/2 cups instant couscous (10-oz. box)
  • 1/2 cup whole kernel corn
  • 1/2 cup cooked black beans, drained and washed
  • 1/2 red bell pepper, chopped with seeds and veins removed
  • 1/2 green bell pepper, chopped with seeds and veins removed
  • 1/2 pint cherry tomatoes
  • 1/4 cup cilantro, chopped
  • 3 Tbsp. olive oil
  • Sea salt, to taste
  • Pepper, to taste
  1. Prepare couscous according to package instructions.
  2. In a large bowl, mix the rest of ingredients together with couscous.

 

Watermelon Salad

Serves 6.

Vinaigrette:

  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. white wine vinegar
  • Pinch of sea salt
  • 1 turn freshly ground pepper

Pecans:

  • 1/2 cup pecans, chopped
  • Butter, melted (enough to top pecans)
  • Sea salt, to taste

Salad:

  • 1/2 lb. watermelon
  • Lime juice, to taste
  • 1 head leaf lettuce, hand shredded
  • 1/2 cup feta cheese, crumbled
  1. For vinaigrette: Mix all ingredients together; set aside.
  2. For pecans: Preheat oven to 350 F. Place pecans on small cookie sheet; brush with butter. Sprinkle with sea salt. Toast 6 minutes; set aside.
  3. For salad: Slice watermelon into 1/2-inch thick slices. Drizzle lime juice over slices; dice into pieces the size of sugar cubes.
  4. Mix vinaigrette with shredded lettuce. Top with feta cheese, watermelon and roasted pecans.