Family-Style Comfort Foods
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spray with nonstick cooking spray.
In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce and salt and pepper, to taste, together until thoroughly combined.
Add the panko, salt and pepper, paprika, cayenne and garlic powder to another pie plate and whisk together.
Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack-lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive oil cooking spray. This will help brown and crisp the coating.
Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a platter and serve


6|Braised Cabbage
and Carrot
Serves 4 to 6

Ingredients
1 large head (about 3 pounds) green cabbage
4 slices extra-thick bacon,
cut into 1-inch squares
1 cup water
2 tablespoons Smash Seasoning
(recipe follows)
1 (10-ounce) bag baby carrots
Salt and freshly ground black pepper to taste

Directions
Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
In a large pot over medium heat, cook bacon halfway through. (Note: It should  release fat and be lightly browned but still moist.)
Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.


7|Smash
Seasoning

Ingredients
1 teaspoon cayenne
1 teaspoon celery seed
 tablespoon lemon pepper
1 tablespoon garlic powder

Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.


8|Grandma Neely’s
Fried
Pork Chop
Vegetable
Soup
Serves 4

Soup Ingredients
3 tablespoons butter
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
32 ounces vegetable broth
1 (14.5-ounce) can diced tomatoes
1 large white potato, cubed
 (10-ounce) box frozen corn
 (10-ounce) box frozen peas
5 ounces fresh green beans, cut into bite-size pieces
2 tablespoons freshly chopped parsley

Pork Chop Ingredients
1 cups all-purpose flour
1 tablespoon seasoning salt
1 teaspoon ground black pepper
4 (1-inch thick) bone-in center cut pork chops
Peanut oil for frying

Directions
In a large pot over medium heat, melt butter and sauté carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blond color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer set to 325 degrees. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer until cooked through, about 6 minutes. Cool slightly and remove to a paper towel-lined sheet tray.
Add the cooked chops to the soup and simmer another 30 minutes or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.



9|Momma Neely’s Pot Roast
Serves 6 to 8

Ingredients
1 (3- to 4-pound) boneless bottom-round roast
1/4 cup vegetable oil
2 yellow onions, peeled and quartered
3 garlic cloves, smashed
1 tablespoon tomato paste
1 cup red wine
2 cups beef stock
2 fresh thyme sprigs
2 bay leaves
3 carrots, peeled and sliced into -inch pieces
Kosher salt and freshly ground black pepper
to taste
Freshly chopped parsley leaves, for garnish

Directions
Preheat the oven to 350 degrees.
Season the roast on all sides with salt and pepper.
In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover and place in the oven.
Roast for 1 hours
and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a platter. Skim the fat off