Louisiana style smothered pork chops

Louisiana Style Smothered Pork Chops
4 ounces smoked sausage, chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 (1 1/2 inch thick) bone-in center-cut pork chops
3 tablespoons vegetable oil
1 (16 ounce) package gumbo frozen vegetable mix
1 (14 ounce) can chicken broth
1/2 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons water
Hot cooked rice
4 green onions, sliced
Hot sauce, optional
Saute sausage in a large skillet over medium-high heat until browned. Drain sausage, reserving drippings in pan. Combine flour, salt and pepper in a large zip-top plastic freezer bag; add pork chops. Seal bag and shake to coat. Add oil to drippings in skillet. Cook pork chops in hot oil over medium-high heat for 3 minutes on each side, or until browned. Transfer pork chops to a 5 to 6 quart slow cooker. Layer vegetables and sausage over pork chops; add broth and thyme. Cover; cook on low for 6 hours. Remove pork chops from slow cooker; cover and keep warm. Increase slow cooker temperature to high. Combine cornstarch and water, stirring until smooth. Stir cornstarch mixture into vegetables in slow cooker. Cook, uncovered, for 10 minutes, or until thickened. Spoon rice onto serving plates; top with pork chops. Spoon vegetables and sauce over pork chops. Sprinkle vegetables with green onions and serve with hot sauce, if desired.
Makes 4 servings.

I bought an air fryer

So I bought myself an airfryer yesterday. They were on sale, half price, so I snapped one up. I’ve always wanted one. I know they are healthier for you, well at least I think the food out of them is healthier for you.

Has anyone got one? If you have what do you think of it? Do you find it useful? Do you find the food tastes better out of the airfryer?

I now need to learn how to use it. My sister told me its pretty easy, and that I should be able to use it without many problems. Lets hope so. I havent opened it up yet. I’ll wait for my mom to show me what to do and how to use it.

Being that I am blind, there will be a learning curve to it. I think I can master it though. I’m determined!

Let me know your thoughts on the airfryer in the comments section, I’m very interested in knowing peoples thoughts on them.

Shortcut ravioli lasagna

Shortcut Ravioli Lasagna
1 pound ground round
1 cup refrigerated prechopped onion
2 garlic cloves, minced, optional
1 (24 ounce) jar pasta sauce
1 (25 ounce) package frozen cheese-filled ravioli (do not thaw)
1 (8 ounce) package shredded Italian six-cheese blend
Cook ground round, onion, and, if desired, garlic in a large skillet over medium-high heat until beef crumbles and is no longer pink; drain, if needed. Spoon 3/4 cup pasta sauce into bottom of a lightly greased 4 quart slow cooker. Layer half of ravioli, half of meat mixture and 1 cup cheese over sauce. Repeat layers with 3/4 cup sauce, remaining ravioli and remaining meat mixture. Top with remaining sauce; sprinkle with remaining 1 cup cheese. Cover; cook on low for 6 hours, or until pasta is tender.
Makes 4 to 6 servings.

Slow cooked cajun dirty rice

Slow Cooked Cajun Dirty Rice
1 pound lean ground beef
1 pound ground pork sausage
2 teaspoons cajun seasoning
2 (8 ounce) containers refrigerated prechopped celery, onion and bell pepper mix
2 cups uncooked converted long-grain rice
1/4 teaspoon ground red pepper
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 cup chicken broth
Brown ground beef, sausage and cajun seasoning in a large skillet over medium-high heat, stirring often, for 8 minutes, or until meat crumbles and is no longer pink. Transfer meat mixture to a 5 quart slow cooker, using a slotted spoon. Stir in remaining ingredients. Cover; cook on low for 2 hours, or until liquid is absorbed and rice is tender.
Makes 8 servings.

Coffee cookies

Coffee Cookies
1 cup shortening
2 cups brown sugar
3 eggs
1 cup cold strong coffee
2 teaspoons vanilla
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
1 cup raisins
Cream together shortening, sugar and eggs; add coffee and vanilla. Mix together flour, baking powder, baking soda and salt. Stir into creamed mixture. Blend in nuts. Add raisins that have been softened in simmering water. Drop by teaspoonfuls onto greased cookie sheet. Bake at 425 degrees for 12 minutes.

Lemon snowflakes

Lemon Snow Flakes

1 box lemon cake mix with pudding
2 1/4 cups whipped topping thawed
1 egg

Mix all ingredients at medium speed with mixer until blended. Drop in to
bowl of powdered sugar a teaspoonful at a time. Roll to coat. Place on
ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes until
light brown.

Source Sheryl Henson