Read Online From Mama's Table to Mine by Bobby Deen - Free Book Online

Granny
    Granny Smiths are my go-to cooking apples. They are crisp and firm so they don’t go all mushy as soon as the heat hits them. They also have a nice tartness with just a subtle hint of sweetness that works great in a savory dish like this.
    Barbecue-Style Pork Chops
    All throughout the warm-weather days in Georgia, the grill is my best buddy. Ask anyone who knows me in Savannah and they’ll say you’re most likely to find me out back by the grill. But even I have to admit that some days just weren’t made for grilling outside. Luckily, I’ve come up with this home run of a recipe for capturing that authentic barbecue flavor in the oven. Now I can enjoy finger-lickin’ barbecued pork chops right on through the darkest days of winter. Serves 4
    1½ cups canned low-sodium crushed tomatoes
    ¼ cup finely chopped onions
    2 tablespoons light brown sugar
    2 tablespoons fresh orange juice
    1 tablespoon Worcestershire sauce
    1 teaspoon dry mustard powder
    ⅛ teaspoon garlic powder
    Salt to taste
    Freshly ground black pepper to taste
    4 boneless center-cut pork chops (4 ounces each, about ½ inch thick)
    1. Preheat the oven to 350°F. Lightly spray a baking dish with cooking spray.
    2. In a medium saucepan, combine the tomatoes, onions, brown sugar, orange juice, Worcestershire sauce, mustard powder, and garlic powder over medium-high heat. Bring to a boil and season with a pinch of salt and pepper. Reduce the heat to medium and let simmer for 10 minutes, until thickened. Add pepper if you think the sauce needs it.
    3. Meanwhile, heat a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Season the chops with salt and pepper and cook until golden on both sides, about 1 minute per side. Place the chops in the prepared baking dish and pour the sauce evenly over. Bake for 20 minutes, then serve with plenty of napkins.
    BREAKIN’ IT DOWN

    Before: 27g fat, 573 calories
After: 8g fat, 228 calories
    26g protein | 13g carbohydrate | 1g fiber | 316mg sodium
    Plate It Up
    Here’s a great tip for keeping your portion sizes under control. Serve your meals on smaller plates. It sounds so simple, but it really does work. Your plate will look fuller with less food on it. As amazing as it might sound, when your eyes see a full plate, they’ll send the message to your stomach that you have enough.
    Chicken-Fried Steak with Cream Gravy
    A box of corn flakes cereal is a handy thing to have in the house. Corn flakes create a crispy, crunchy crust on just about any meat without the need to deep-fry. With corn flakes as a coating, even chicken-fried steak makes my healthy menu. These steaks are crisped up in the oven and then smothered with creamy, beefy gravy. It’s a down-home, affordable meal that is sure to satisfy no matter what side of the Mason-Dixon you might be on. Serves 4
    ¼ cup all-purpose flour
    ¼ cup 1% milk
    1 large egg, lightly beaten
    Hot sauce to taste
    3 cups corn flakes, crushed
    2 teaspoons The Lady’s House Seasoning
    4 cube steaks (4 ounces each)
    1 tablespoon cornstarch
    ½ cup low-sodium beef broth
    ¼ cup fat-free half-and-half (or use low-fat; optional)
    Freshly ground black pepper, to taste
    1. Preheat the oven to 400°F. Spray a rimmed baking sheet with cooking spray.
    2. Pour the flour onto a dinner plate. In a shallow bowl, whisk together the milk, egg, and a few dashes of hot sauce. Place the corn flakes, seasoned with 1 teaspoon of the House Seasoning, on a second dinner plate.
    3. Season the steaks with the remaining 1 teaspoon House Seasoning. Dredge them in the flour, patting off any excess, then dip them into the egg mixture, letting any excess drip off. Finally, dredge them in the crushed corn flakes, pressing lightly to help the flakes adhere.
    4. Place the steaks on the prepared baking sheet. Spray the tops of the steaks lightly with extra cooking spray. Bake until cooked through, about 15 minutes.
    5. Meanwhile, in a small cup, mix the cornstarch with 1 tablespoon of