Blog Posts by Southern Living

Lemon Pork Chops with Quinoa Salad

Your family will love these flavorful pork chops with a crunchy almond topping. As for the perfectly fluffy quinoa? Simmer, drain, and let it stand, covered, to steam; then fluff!

Lemon Pork Chops with Quinoa Salad

Ingredients

6 (1/2-inch-thick) bone-in center-cut pork rib chops (about 4 lb.)
2 tablespoons lemon-herb seasoning
1 3/4 teaspoons kosher salt, divided
6 tablespoons olive oil, divided
1 1/2 cups uncooked quinoa
1 (8-oz.) package fresh sugar snap peas
1 garlic clove, sliced
Lemon-Garlic Vinaigrette
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup chopped dry-roasted almonds

See More: 101 Mouth-Watering Comfort Food Classics

Preparation

1. Rub pork chops with herb seasoning and 1 tsp. kosher salt. Sear half of pork in 2 1/2 Tbsp. hot olive oil in a large skillet over medium-high heat 4 to 5 minutes on each side or until browned and cooked through. Keep pork warm on a wire rack in a 200°

Tomato-Chicken Salad

Main dish salads are a refreshing change for your easy weeknight meals. Try this Tomato-Chicken Salad and serve it with seasoned ciabatta bread.

Tomato-Chicken Salad

Ingredients

1 lemon
2 pounds assorted tomatoes, halved or chopped
3 cups chopped cooked chicken
1 large English cucumber, sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup sliced green onion
1/4 cup loosely packed fresh basil leaves
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup crumbled feta cheese

See More: 12 Quick-Fix Salad Suppers

Preparation

Grate zest from lemon to equal 2 tsp.; squeeze juice from lemon to equal 2 Tbsp. Combine lemon zest, juice, tomatoes, and next 8 ingredients in a large bowl. Let stand 10 minutes. Toss with crumbled feta just before serving.

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Peach and Pork KabobsGrab the skewers, fire up the grill, and enjoy these easy and delicious kabobs, great for any night of the week.

Peach and Pork Kabobs

Ingredients

1/2 cup bourbon
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/4 cup olive oil, divided
2 teaspoons chopped fresh rosemary, divided
1 pound boneless pork loin, cut into 1 1/2-inch cubes
3/4 cup bottled barbecue sauce
8 (10-inch) metal skewers
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large peaches, unpeeled and cut into 8 wedges each
1 large green bell pepper, cut into 1 1/2-inch pieces

See More: 30-Minute Quick-Fix Suppers

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Whisk together first 3 ingredients, 2 Tbsp. olive oil, and 1 tsp. rosemary; reserve 1/4 cup. Pour remaining mixture into a large shallow dish or zip-top plastic freezer bag; add pork, turning to coat. Cover or seal, and let stand 10 minutes.

2.

The History of Kentucky Hot Browns

In the 1920s, dinner dances at Louisville's Brown Hotel drew more than 1,000 guests. During band breaks, hungry revelers refueled on chef Fred Schmidt's late-night eats. His signature? The Kentucky Hot Brown, a pillowy cushion of toasted bread topped with sliced turkey and an avalanche of Mornay sauce-all broiled until golden brown. Crisp bacon strips and tomato added the final flourish.

See more Elegant Kentucky Derby Recipes

Kentucky Hot Browns
4 thick white bread slices
3/4 pound sliced roasted turkey
Mornay Sauce
1 cup (4-oz.) shredded Parmesan cheese
3 plum tomatoes, sliced
8 bacon slices, cooked

Find out how to Stir Up a Classic Mint Julep

Preparation:
1. Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.

2. Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over

May 2013 Move over potatoes! This is a mash made in heaven. A quick spin in the processor transforms long-simmered onions into a silken puree.

Related: Georgia Gems: Vidalia Onions

Creamy Onion Puree
Step 1. Tie 4 fresh thyme sprigs with kitchen string.

Step 2. Melt 3 Tbsp. butter in a large skillet over medium-high heat;

Step 3. Add 1 Tbsp. olive oil; 6 large sweet onions, thinly sliced; and thyme sprigs, stirring to coat.

Step 4. Sprinkle with 11/2 tsp. kosher salt, and reduce heat to medium-low. Cover and cook, stirring occasionally, 1 hour or until onions are tender.

Step 5. Discard thyme sprigs. Drain onions, using a fine wire-mesh strainer and reserving liquid for another use.

Step 6. Process onions in a food processor 30 to 60 seconds or until smooth. Serve immediately.

For more great spring vegetable recipes, head to SouthernLiving.com!

April 2012 Celebrate the sweet taste of spring with these delicious appetizers, both made with fresh strawberries!

Related: 42 Fresh and Juicy Strawberry Recipes

Strawberry Bruschetta
1. Preheat oven to 375°. Stir together 11/2 cups sliced fresh strawberries; 1 nectarine, diced; 1 cup quartered grape tomatoes; 3 Tbsp. thinly sliced fresh basil; 1 shallot, minced; 2 Tbsp. olive oil; 1 Tbsp. balsamic vinegar; 1 tsp. each sugar and freshly ground pepper; and 1/4 tsp. salt.

2. Split 1 (12-oz.) French bread baguette in half; cut each half crosswise into 4 equal pieces. Spread cut sides of bread with 1 (10.5-oz.) goat cheese log, softened. Place bread pieces on a baking sheet, and bake 13 to 15 minutes or until thoroughly heated. Remove from oven, and top with strawberry mixture. Cut into 2-inch slices.


Strawberry Caprese Salad
Whisk together 3 Tbsp. white balsamic vinegar; 1 small garlic clove, minced; 1 Tbsp. light brown sugar; and 1/4 tsp. each salt and freshly ground pepper in a large bowl until

April 2013Sparked by the leisurely pleasures of the cocktail-and-canapé Mad Men era, smørrebrød (Danish open-faced sandwiches) are the latest craze in stress-free entertaining. With a little clever prep, you can set out an impressive DIY spread in under an hour. Now we'll toast to that. Skål, y'all!

Related: Easy Outdoor Appetizers

Southern-Style Smørrebrød
Start Hearty Opt for a rustic pumpernickel, rye, or sourdough-the bread lays the foundation and needs to be sturdy enough to support high-rise toppings. Trim the crusts and go bite-size, or indulge in full-on knife-and-fork dinner fare. Brush bread slices with melted butter or olive oil, and bake at 400° for 8 to 10 minutes or until crisp.

Add a Creamy Note Set out a few versatile spreads that guests can mix and match with different toppings; The New Egg Salad and Sour Cream-Herb Sauce are two of our favorites. Other great options include garlic-and-herb cheeses, flavored butters, rémoulade, and country-style mustards.

Get Creative Toppings

April 2013With Easter Sunday quickly approaching, you'll be wanting to show off your prettiest spring cakes. Here are a few tips and tricks to ensure your layers stack up to perfection.

Related: Luscious Layer Cakes

1. Measure Accurately. Extra sugar or leavening will cause a cake to fall; too much flour makes it dry.

2. Grease Pans with solid vegetable shortening. Margarines with a high liquid-to-fat ratio and butter (which is about 20 percent water) can cause layers to stick to the pan.

3. Bake and Freeze completely cool cake layers in zip-top plastic freezer bags up to 1 month before assembling and frosting, if desired.

4. Make and Chill pastry cream or fruit fillings up to 1 day ahead. For a firmly set filling, don't tempt fate and trim the required chill time.

5. Pipe a Ring of frosting just inside the top edge of each cake layer to hold the filling and prevent bulging. Add filling, and spread to edge of ring.

6. Wrap Cakes in plastic wrap after filling, and chill 8 to 24 hours to allow the