The Neeley’s Barbecued Pork Chops

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If you like pork, you have GOT to try these pork chops.  I am NOT a pork lover (except for bacon, of course) but I LOVED these chops.  It does take some time to make the barbecue sauce.  I made the sauce the day before, put the chops in to marinate the next day.  They came out so tender and delicious.  The Neeley’s have a winner here!

The Neeley’s Barbecued Pork Chops

4 center cut pork chops (not thin sliced or the super thick ones)
Neeley’s seasoning, recipe below
Neeley’s barbecue sauce, recipe below

Rub the seasoning into the chops on both sides. Put the chops in a ziplock bag and add two cups of the barbecue sauce. Marinate in the fridge all day. Grill until chops arae cooked through ~ we grill ours for about 30 minutes on medium. If you want more saucy chops, reapply the sauce after cooking and before serving. The sauce recipe makes enough for the marinating and a little extra to apply before eating. The seasoning makes quite a bit so I put the extra in the freezer.

Neeley’s Seasoning

1 cup paprika (two bottles of paprika is a little more than 1 cup ~ I used it all)
3 1/2 tbsps sugar
1/2 tsp onion powder

Mix all ingredients together in a bowl. I put all the extra in a ziplock and put it in the freezer for next time.

Neeley’s Barbecue Sauce

2 cups ketchup
1 cup water
6 tbsps brown sugar
5 tbsps white sugar
1 1/2 tsps black pepper
1 1/2 tsps onion powder
1 1/2 tsps dry mustard
1 1/2 tsps paprika
1/2 of a fresh lemon, juiced
1 tsp Worcestershire sauce
1/2 cup apple cider vinegar
1 tsp light corn syrup

Combine all ingredients in a saucepan and bring to a boil over high heat, stirring to prevent sticking. After sauce comes to a boil, reduce heat to low and let it simmer, uncovered, for at least two hours.

Makes 4 pork chops.

Happy Cooking!

The Neely’s Creole Potato Salad

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It’s no secret that I LOVE the FN show “Down Home with the Neely’s”. On Sunday night after the NFNS, a new episode of The Neely’s came on and they were making food for a backyard barbecue. Their Creole potato salad looks delish so I thought I would post it here to remind myself to make it over the July 4th weekend. In fact, they made drunken shrimp and some cornbread muffins and in my next post, I am going to share MY recipes for both.

Here is a picture of the potato salad ~ The Neely’s Creole Potato Salad

My photo of the salad (shown with a smoked brisket and that recipe will be posted later)

Here’s the recipe:

The Neely’s Creole Potato Salad

3 pounds red potatoes, scrubbed and cubed
3/4 cup mayonnaise
1/2 cup Creole mustard
2 tbsps apple cider vinegar
1 tsp sugar
salt and fresh ground black pepper
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped

Place cubed potatoes in a large pot filled with cold water. Bring to a boil and cook until fork tender. Drain in a colander and let cool.

In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt and pepper.

Place cooled potatoes in a large bowl and add the chopped onions, celery, and garlic. Pour dressing over potatoes and veggies in bowl and mix well.

Season with salt pepper if needed.

Serves 4 to 6

Happy Cooking!

Strawberry Shortcut Cake

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Updated 6/10/08 ~ I made this cake today and I am adding my own pictures ~ I’ll let you know how it tastes once it’s done chilling. I’ll add my changes at that time, too.

I saw this recipe on The Neelys today on the food network and it looked so good. Not gourmet by any means but different and it uses fresh strawberries 🙂 I am looking forward to making this somethime during the week after I go to the strawberry farm! You can see a picture of it here ~ Strawberry Shortcut Cake by the Neelys

My own pictures of the process:

Gelatin added to top of cake:

Macerated berries with cognac added to top of cake:

Finished Cake:

Strawberry Shortcut Cake

Recipe courtesy The Neelys
1 (18.25-ounce) box strawberry cake mix
3 cups fresh strawberries, sliced
2 tablespoons cognac
1/4 cup sugar
1 cup heavy cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish

Preheat oven to 350 degrees F.

Follow cake directions as written on cake mix box.

Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.

Whip cream with confectioners’ sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.

Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.

Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.

Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.