4 All natural thick cut bone in pork chops salt and pepper to taste 1 pinch garlic salt, or to taste
1 onion, chopped I use organic Texas sweet onions
1/2 pound fresh Texas cremini mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup of good red wine (can be left out)
1 Tablespoon of cooking oil or bacon fat
1-2 sprigs of fresh thyme
Preheat oven to 350F. Season pork chops with salt, pepper, and garlic salt to taste. Preheat your cast iron over med-high heat once it is too warm to touch add 1T of cooking oil, I use bacon fat, brown the chops. Remove the pork chops add the onion and mushrooms, and sauté for one minute. Add the wine if you are choosing to use it, and stir for about 1 minute. If you choose not to add the wine add the fresh thyme and pour cream of mushroom soup over chops. Cover skillet, and add to the oven for about 15- 20 minutes, or until chops are cooked through.


Best Restaurant Leander Texas



10 Facts About Cast Iron Cookware

Cast Iron Skillet

Personal Chef and Catering Austin Texas

Cooks seeking alternatives to toxic non-stick cookware often find themselves in a bind. Stainless steel, which seems to be the healthiest alternative, is expensive, and it does not lend itself well to cooking eggs, pancakes and other dishes that non-stick cookware typically excels at. If you have not yet discovered the benefits of cast iron cooking, here are 10 reasons to buy and use a cast iron skillet.

1. Avoid Toxic Fumes– Replacing a non-stick skillet with a cast iron one allows you to avoid the toxic fumes that accompany most non-stick cookware. Cast iron can also replace aluminum cookware, which may also pose health hazards.
2. Use in oven – Besides the stove, you can use a cast iron skillet in the oven, at any temperature. This comes in handy for making corn bread, frittatas, and flat bread.
3. Nonstick – Surprisingly, a preheated cast iron skillet rivals the qualities of non-stick cookware, as long as it is properly seasoned and cared for. You can quickly move up this short learning curve by talking with employees at your local cookware store or by reading a book or Internet article about cast iron care.
4. Easy Clean up– Cast iron is easy to clean up. Not only does food easily lift off from cast iron cookware, soap is not needed or recommended, since it erodes the seasoning.
5. Health Benefits- You can actually boost your iron intake from eating food cooked in cast iron cookware. This vital mineral is crucial for maintaining energy levels, and it helps strengthen immune systems.
6. Inexpensive- Cooks looking to replace non-stick cookware often investigate stainless steel. However, a high-end, 12-inch stainless skillet runs well over $100, while a similar-sized cast iron one costs less than $30.
7. Food Cooks Beautifully– Using a cast iron skillet you can create restaurant-quality, homemade fish sticks, potato pancakes and French toast, complete with golden brown, crispy exteriors. Contrast this with non-stick cookware, which makes browning nearly impossible.
8. Sturdy/Wears well- Since it does not scratch, there is no need to use plastic utensils, and there is no fear of using your silverware to stir or scoop. It lasts for so long that many people still use cast iron cookware inherited from their parents and grandparents.
9. Any heat source can be used– In an emergency, cast iron cookware can be used over any heat source. As such, many disaster planning lists include cast iron as the survival cookware of choice.
10. Proven over years – It has been used for thousands of years. Natural News readers already understand how new technologies are often the least healthy, while those used by earlier generations are often more beneficial and more in line with how we are designed. Our cookware choice is no exception.
The Drawbacks of Cast Iron…Although there are many benefits to cast iron cooking, make sure to understand the drawbacks before you start: cast iron pans are very heavy; they require intentional maintenance in order to keep them rust-free and non-stick; and care is needed if you have a glass-top stove.
With that in mind, they’re still a great choice. Once you take the plunge, you will wonder why it took you so long to start!

Looking for a recipe for cast iron steak? Easy Cast Iron Beef Tenderloin

Homemade Cheddar Biscuits

Cheddar Bay Cheese Biscuits YUM
Private Dinner Party Services and Personal Chef Austin Texas


2 cups all-purpose flour
1 1/2 cups shredded sharp cheddar cheese
1 cup buttermilk
1/2 cup unsalted butter, melted
1 T sugar
1 T baking powder
2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp cayenne pepper

Butter Dressing for Bisciuts
3 T unsalted butter, melted
1 T chopped fresh parsley leaves
1/2 tsp garlic powder
salt to taste


1. Preheat oven to 450 degrees F. spray lightly with a non-stick spray
2. In a large bowl, combine all of the dry ingredients.
3. Add the butter and cut that in with a fork, add the buttermilk and mix until wet, do not over mix and then gently fold in cheese.
4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet and add to the middle rack of the preheated oven and bake for 10-12 minutes, or until golden brown.
5. When biscuits are pulled form the oven add the butter dressing, whisk together butter, parsley and garlic powder in a small bowl you will lightly brush the tops of the biscuits with the butter mixture add some coarse sea salt to taste if desired.
6. Eat or serve with meal.

Sriracha Honey Barbeque Sauce Recipe

Sriracha Honey Barbeque Sauce Ingredients:
16 ounces of tomato sauce
1 stick unsalted butter
1/2 cup honey
1/4-1/2 cup of brown sugar, if you like it really sweet use the 1/2 cup
1/4 cup Sriracha
1/4 cup of Cider vinegar
1/4 cup sweet Vidalia onion small diced
2 T Worcestershire sauce
2 tsp fresh minced ginger
1-2 tsp fresh lime juice will help balance out the sugar
1 tsp fresh minced garlic
salt and pepper to taste

1. Heat butter over medium heat and sweat out the onions until translucent and then add the garlic and let it bloom. You can use less butter if you wish but in this recipe more is better it will coat the ribs if you are using it as a basting sauce, or pulled pork better.
2. Add the rest of your ingredients and let simmer for at least an hour so all of the flavors are well blended. I usually let simmer for a couple of hours if I have the time. Makes it thicker as it reduces.

Applesauce Cake and Cinnamon Cream Cheese Frosting

Spiced Applesauce Cake
This is a fall cinnamon-y Applesauce Cake with Cinnamon Cream Cheese Frosting. It will be very nice treat to eat while sitting by a warm fire drinking a nice cup-o-Joe or hot cider. If you like fall because of the rich foods it brings you are going to love this easy recipe. It will take longer to cool the cake than it will to eat it….YUM!

Ingredients for Cake:
2 Cups of AP Flour
1 cup packed light brown sugar
3 large eggs
1 stick unsalted butter, softened
2 cups unsweetened applesauce
1/2 cup roasted pecans, chopped (optional)
2 teaspoons baking powder
1 teaspoon vanilla bean paste
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Ingredients for Frosting:
1 cup confectioners’ sugar
5 oz cream cheese, softened
3 tablespoons unsalted butter, softened
1/2 teaspoon cinnamon
1/4 teaspoon vanilla paste

Instructions for Making The Cake:
1. Preheat oven to 350 degress and butter a 9 inch square pan and set aside, break out the mixer because you will use it for the cake and the frosting. It can me mixed by hand but you will get really tired. 🙂
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. Beat the butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add the eggs 1 at a time, mixing well after each addition, then add and mix the applesauce. At low speed, mix in flour mixture until just combined, then stir in your roasted pecans (optional).
4. Add the batter spreading evenly in pan, and bake until golden-brown. I normally start checking about 30 minutes into the baking to make sure I do not burn and when you use a wooden toothpick in the center and comes out clean it is done and this usually takes around 40 to 45 minutes. Cool in pan for about 20-30 minutes. Run a knife around edge of cake to loosen, then place a plate on top and flip it over and out, then take the wire rack placing it on the side with no plate and flip again and then cool completely. While cooling make your frosting for your cake!

Instructions for Making the Spiced Cream Cheese Frosting: Mix the cream cheese, butter, and vanilla paste until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then mix until incorporated. When the cake is completely cooled you will spread the spiced frosting over top of your cooled cake. Then serve!

Chef Shelley Pogue Personal Chef Services
Avery Ranch, Austin TX
Website: http://chefshelleypogue.com/;http://chefshelleypogue.com/blog

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Classic French Onion Soup Recipe

Classic French Onions Soup using Texas Sweet Onions Recipe
By Chef Shelley Pogue, Personal Chef Services Austin Texas

French Onion Soup 2

This is definitely one of the Classic French soups. This soup takes me back to Culinary 101 at The Texas Culinary Academy the Le Cordon Bleu program I attended. This Classic French Onion Soup was one of the first soups we had to make, and it is also one of my favorite soups to eat! I usually try to serve this with a French Baguette but I have also used croutons and other breads from my pantry. I am sure that my chef instructors would gaffe about the use of any bread other than a baguette, but I use the technique to bang out a heavenly soup! regardless!

Prep Time:Approx 10 minutes
Cook Time:Approx 30 minutes
Yield: 4-6 ServingsIngredients:
3 lb Texas Sweet Onions cut into thin slices
4 cups beef broth
1 cup good drinkable red wine
1 stick of unsalted butter
2 Tablespoons of AP flour
2-3 cloves fresh garlic
2 fresh thyme sprigs
1 fresh bay leaf
1/4 teaspoon black pepper
4 pieces of baguette about 1 inch thick
2-3 cups of grated Gruyere cheese


1.Melt the butter in a large pot over medium heat and add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are soft and light brown or caramelized.
2.Add the wine and bring to a boil, reduce and simmer until alcohol has cooked out and reduced down, then remove the bay leaf and thyme sprigs throw them out you are done with them. Add the flour to the onions and wine mixture and cook for a few minutes stirring so you will not burn the flour, this will act as a thickening agent to the soup and give it a velvety texture.
3. Add the broth and bring back to a simmer stirring occasionally to make sure the flour has dissolved cook for about 15-20 minutes so the flour will taste will cook out.
4. Place the baguette slices on a baking sheet and sprinkle each with the Gruyere cheese. Broil about 6 to 8 inches from heat until cheese is melted, or even a little browned.
5. Ladle the soup into a nice bowl and add the Gruyere croutons to the top. I sometimes add a bit more cheese and put the bowl back under the salamander or a broiler to just make it extra cheesy!

Chef Shelley Pogue Personal Chef Services
Avery Ranch, Austin TX
Website: http://chefshelleypogue.com/;http://chefshelleypogue.com/blog

Come Share your Recipes or Blog with us @ https://www.facebook.com/TheTexasFoodNetwork

Baby Brussels Sprouts with Balsamic Buttered Pecans

Baby Brussels Sprouts with Balsamic Buttered Pecans
By Chef Shelley Pogue, Personal Chef Services Austin Texas

Brussel Sprouts1Buttered PecansI love Brussels sprouts and the different vegetables of fall. Granted you can eat Brussels sprouts most of the year but to me they remind me of a nice hearty fall vegetable. I like to find the small or baby ones but if there are none available you can use the larger ones and just half or quarter them. However if you can find the smaller ones I suggest them because they tend to be not as bitter as the larger ones. The butter and pecans in the dish will help round out the flavors even if the larger ones are the only ones available in your local grocery store.

Prep & Cook Time: 40-45 minutes
Yield: 8
2 lb baby Brussels sprouts, trimmed
1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
1 Tablespoon of minced garlic
2 teaspoons of good balsamic vinegar
1 1/4 teaspoon salt
1/4 teaspoon coarse black pepper

1. Put oven rack in middle position and preheat oven to 350°F, add about 8 quarts of water and 1 teaspoon of salt to large pan and turn on high heat and bring to a boil, grab a large saute pan or skillet and turn that on to a low to medium heat.
2. Add pecan pieces to a warm saute pan or skillet and heat over a medium heat until pecans have darkened a shade or two then add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated. Remove from heat when browned, add to a plate or bowl. Hang on to the saute pan or skillet you will be using again.
3. When your water is boiling add the Brussels sprouts to the boiling salted water, cook until just tender, 5 to 6 minutes, drain in a colander for about 2-3 minutes make sure all water has drained, pat dry if needed.
4. Melt remaining 2 1/2 tablespoons butter in the saute pan or skillet over low heat, then add garlic and cook until it blooms but do not burn. Increase heat to medium high, then add sprouts and sautĂ©, until it starts to brown. Add balsamic vinegar and reduce it by half, add the coarse black pepper and remaining salt, then stir in pecans and serve. This goes great with pork loin…Just Sayin’!

Chef Shelley Pogue Personal Chef Services
Avery Ranch, Austin TX
Website: http://chefshelleypogue.com/;http://chefshelleypogue.com/blog

Come Share your Recipes or Blog with us @ https://www.facebook.com/TheTexasFoodNetwork