Southern Dinner

Tonight we had what I would call a Southern Dinner. Pork chops, homemade macaroni and cheese, and green beans. My sister in law sent me a recipe for crock pot macaroni and cheese last week. At first I thought she was crazy but every recipe she has sent me has been a keeper, so I added it to our menu this week. Tonight we invited our friend and her two kids over for dinner since her hubby is out of town so I thought the mac and cheese would be a winner with the kids. And it was! Now please let me say this is not a healthy recipe by any means but I think it is just fine to have a little splurge every once in a while. Everything in moderation, right?

Crockpot Macaroni and Cheese
1/2 of a 16oz box elbow macaroni
1 cup chedder cheese soup
1 14 oz. can of evaporated milk
1 cup milk
3 cups cheddar cheese
1/2 stick butter
salt and pepper to taste

Cook macaroni on the stove until 1/2 way done (should still be chewy). Spray cooking spray in crockpot. Drain macaroni and pour into crockpot. Stir in all other ingredients. Cook on low for 2-2 1/2 hours or high for 1-1 1/2 hours. Stir occasionally.

*My can of evaporated milk was only 11 or 12 ounces and it worked great.


I love it when Phillip grills. He does a great job and generally the kitchen clean up is easier. I found this recipe on Mel's Kitchen Cafe last year and we have made these pork chops several times. They are so moist and flavorful, even though there are only three ingredients. You should give them a try!

Grilled Pork Chops

4 bone in, thick cut pork chops
1/4 cup olive oil
2 1/2 tablespoons soy sauce
1 teaspoon steak seasoning (such as Montreal Steak Seasoning)

Mix olive oil, soy sauce and steak seasoning in a one-gallon resealable plastic bag. Refrigerate the pork chops for 3-8 hours (no more than 8) flipping the bag over every couple hours to redistribute the marinade. Heat the grill to medium and grill the chops 8-10 minutes per side (depending on how thick they are) until they are no longer pink in the center. Let the pork chops rest for several minutes to help retain their moisture.

What's for dinner?

Last night we had Roast Tacos for dinner. After I had Aubrey my sweet friend Jennifer brought us Roast Tacos for dinner, they were so good! She gave me the recipe and I have made them several times since. They are super easy and make a ton. The left overs freeze really well which makes me like them even more. You can serve the meat with tortillas wrapped up with cheese, sour cream, lettuce, and tomatoes or over chips to make a taco salad or even over a baked potato.


Roast Tacos
1 Rump Roast (1-2lbs)
2 Cans Pinto Beans (no not drain)
1 Packet Taco Seasoning
1 Can Rotel

Combine all the ingredients in a crockpot. Cover and cook on low 6-8 hours or 4 hours on high. Before serving use two forks to shred the beef.


There is nothing more comforting at our house than warm homemade tortillas! This recipe is from a family friend in South Texas. It's the real thing!
I used to roll out my tortillas with a rolling pin which takes for-ev-er and they were never anything close to round. Then one afternoon Phillip and I were watching TV and saw this guy making tortillas with a tortilla press. I told Phillip I HAD to have one of those. So we made a deal that he would buy me one if I made tortillas on a regular basis. And I can honestly say I have kept my end of the deal. Phillip got mine on Ebay for around $10, I think Target has them on-line also.

Tortillas
2 Cups Flour
2 t Baking Powder
3/4 t Salt
1/3 Cup Crisco
3/4 Cup HOT water

Combine dry ingredients in a mixing bowl. Cut in Crisco. Pour in hot water and mix until well combined. (The hotter the water you can stand to mix with your hands the better) Form dough into 12 equal balls and set aside. (A little bigger than a golf ball) Roll each ball into a thin circle. Place tortilla on a hot, un-greased skillet. Flip tortilla when the bottom starts to dry and brown spots start to appear.
I use a cast iron griddle. You can also use an electric skillet with great results. You want the griddle to be on medium to medium/high heat. The tortillas need to cook quickly or they will be a bit hard.

Cooking and Crafts

Ashlyn got water colors from her Sunday school teacher for Christmas this year. She had a blast painting today! She totally understood that you first have to dip your brush in water then in the color tray. I used her "masterpieces" to make thank you cards to her friends from her birthday party.



I cooked a family favorite for dinner tonight. Roasted chicken, yum! It always turns out so tender and flavorful with crisp skin. Ashlyn will eat as much chicken as I do. Plus, there is always left over chicken to pull off the bone and use in another recipe. I also made creamed corn as one of our sides. This is a Johnson family staple during the holidays. It's not the most healthy thing on your plate, but oh man is it good. Canned creamed corn doesn't even compare!! I thought I would share the recipes with you!

Roast Sticky Chicken

2 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp white pepper
1/4 tsp black pepper
1/2 tsp garlic powder
1 onion peeled and quartered
1 whole chicken

In a small bowl mix all seasonings. Pat chicken dry, rub inside and out with seasonings. Place onion in cavity of chicken. Place in refrigerator covered overnight or at least 4-6 hours.
Preheat oven to 250 degrees
Cook uncovered in a roasting pan for 4 hours. Let chicken stand 10 minutes before carving.
(I have seasoned and cooked the chicken without letting it stand in the refrigerator and it still turns out great)

Creamed Corn

1 20 oz Pkg frozen corn
1 Cup milk
1 Cup heavy whipping cream
2-3 Tbl sugar (to preferred taste)
1 tsp salt
3 Tbl flour

Boil corn in medium sauce pan until tender. Drain water and return corn to sauce pan. In a small bowl stir flour into milk until lumps are worked out. Pour milk/flour mixture, heavy cream, sugar, and salt into corn. Simmer on medium low until thickened.