Hoosier Daddy Indiana?

Indiana is a state I would like to visit - ASAP!  It averages a high temperature this time of year of 84 degrees with a low average of 66 degrees.  It would be nice to wake up, sit outside on the back porch, and be able to drink a cup of coffee without sweating at 7:00am.  I would also like to be a spectator at the Indianapolis 500 one day.  Did you know it is the biggest one day sporting event in the USA?

A few other things we learned about Indiana - it's motto is the "Crossroads of America," the state flower is the peony, and the state tree is the tulip tree...tulips, my favorite!  Indiana is the first state we have found without a dedicated "state food."  It took some looking, but we found a food that is traditionally found in the Hoosier state.  Anyone up for lunch?

Breaded Pork Tenderloin Sandwich:

4 pork chops - center cut
1/3 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 egg
1/4 cup buttermilk
1 sleeve crackers - we used butter crackers

Sandwich Toppings:

1 tomato
1 small red onion
lettuce
pickles
mayo
mustard
ketchup

First thing you need to do is put the pork chops between plastic wrap and get out a meat mallet.

Pound them until they are 1/4 inch thick.

Don't they look good?

Now get out three shallow bowls.  These will be used to make your dry-wet-dry breading.  In the first bowl, add the flour,

Garlic powder,

Seasoning salt,

Blend well.

In the second bowl, add an egg and buttermilk,

Mix well.

In the third bowl, you will need to add the cracker crumbs.  Put the sleeve of crackers in a Zip-Lock bag,

Crush with your fingers or a rolling pin to desired texture.

Now comes time for the breading.  Put all three bowls together to make things as mess free as possible. 

Take the pork chops and dip into flour mixture,

Egg mixture,

Breadcrumbs.

Put into hot oil.

Cook for 2-3 minutes on each side.

Now time for the toppings...Cut a Kaiser roll in half and put the mayo on it.

Add the lettuce,

Tomato,

Onion,

Breaded Pork,

Ketchup,

Mustard,

Pickles,

Add the top of the bun to complete the GINORMOUS sandwich!

Now it is ready to dive into....you may need a fork and a knife!

Illinois: Pizza Pie and Sundaes, Oh My!

Our travels continue through the states and bring us to the state of Illinois.  It is a state recognized for high profile sports teams like the Bulls, White Sox, Cubs, Bears, and Blackhawks.  It has lots of claims to fame regarding food - the largest bottle of "catsup", home to the world's largest bakery (Nabisco), and it is the birthplace of Twinkies! 

What I failed to mention was that Ice Cream Sundaes also originated in Illinois.  It is also home to the famous Chicago Deep Dish Pizza.  Baseball, Basketball, and Pizza, oh my!  It would be difficult to pass up an opportunity to do a blog entry about pizza - it seems to be a staple at our house!

Chicago Deep Dish Pizza:

Pizza Ball - we used one premade from the Harris Teeter Deli
Pizza Sauce - use enough to taste (you could also use tomatoes but we used what we like)
Pepperoni
Ham - diced
Bacon - crumbled
Onions - chopped and pre-cooked
Basil - chopped
Mozzarella
 Cheese - shredded
Provolone Cheese - sliced
Feta Cheese

First, grease a deep dish pan or cast iron skillet.  Add the dough to cover the bottom and bring it up the sides.

Add a few slices of provolone cheese to cover the bottom of the dough.  This will create a barrier to allow the crust to get crisp and the toppings from draining.

Next, add the pepperoni,

Onions,

Ham,

Bacon,

Feta cheese,

Sauce.

Add mozzarella cheese and basil.

Place in a 350 degree oven for 45 minutes,

When the cheese bubbles and the top is golden brown it is finished. 

Take it out of the pan and let it rest for 5-10 minutes.

Slice and serve with a fork and knife.  Happy Cooking!

Disclosure:  I was under the weather last night and Chad took it upon himself to keep the blog going.  He created this masterpiece and remembered to take pictures with every step....SO THANKFUL!!!!

Breakfast in Boise (Idaho)

Everyone knows that Idaho is known for potatoes.  Growing up in the Kubat house,  the potato was a staple on our dinner plates.  It was baked, boiled, mashed and even fried... they were always delicious!  What people might not know about Idaho is their state fruit is a huckleberry.  Honestly, I am not sure I have ever had the opportunity to sample one.  I envision it to taste much like a blueberry.   I'll have to check out Harris Teeter on my next trip.

Since potatoes are a must for today's meal, I decided to treat Chad to breakfast in bed.  How does hash brown casserole sound?

Quick and Easy Hash Brown Casserole:

1 bag Simply Potatoes - I use the Southwest blend so I don't have to chop any peppers or add spices
8 oz. of sour cream
1 can cream of chicken soup
1 cup cheddar cheese - grated
1 small onion - chopped
1/2 stick butter - melted

Preheat oven to 350 degrees and grease a 9x13 pan.  In a large mixing bowl, add the sour cream,

Cream of chicken,

Onions,

Butter,

Mix until creamy.

Add the hash browns,

Cheese,

Mix until all ingredients are incorporated.

Spread in baking dish.

Bake for about an hour or until top is golden brown and edges are crispy!

I scrambled some eggs, fried some ham, and cut up some watermelon to go with it.  I hope Chad enjoys eating in Idaho!