Tag: comfort

Lemon Blueberry Breakfast Cake

Leave a comment

This beloved family recipe has always been called the Moving Day Cake by my family. Apparently every time my parents moved my Mom always made this cake. It is always been a Saturday morning breakfast favorite of mine. Every time we have this delicious “breakfast cake” my Dad usually remembers my Mom’s heavy piano that he had to help get down from her second story apartment!

Let me tell you the cake is as good as those wonderful memories and continues to be remembered anytime anyone moves! I love this cake as it is the perfect blend of those sweet summer moments when the fresh blueberries are weighing down the vines and the lemons are the perfect bite of tang which meld together so beautifully. This cake also completes what any wonderful meal does and opens up the floodgates of wonderful memories growing up that I hope to pass onto my little ones.

I had the best helpers when making this cake and treasured every moment of it, even if all the blueberries did not make it to the cake!

I also have to say I think this is the only recipe I use self-rising flour with and I love the convenience of less ingredients and dirty dishes! I am certain I have self-rising flour just for this recipe and I am completely ok with that!

I hope the next time you are moving or have a lazy Saturday you will remember this cake and enjoy it while precious memories are being made!

A delicious blend of juicy blueberries with a tangy lemon juice glaze which is the perfect combination to wake up to!
Print Recipe

Lemon Blueberry Morning Cake

A delicious blend of juicy blueberries with a tangy lemon juice glaze which is the perfect combination to wake up to!
Prep Time10 minutes
Cook Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Author: The Food Practitioner

Ingredients

  • 2 cups Self Rising flour
  • 1 cup granulated sugar
  • 1 egg
  • 1/3 cup butter softened
  • 1 cup milk
  • 2 cups blueberries

Lemon Glaze

  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1-2 Tablespoon fresh lemon juice

Instructions

  • Mix all of the cake ingredients together.
  • Place in greased 9 x13 inch pan.
  • Bake at 350 degrees for around 35 minutes until the center of the cake is fully cooked.
  • While cake is cooking mix together powdered sugar, lemon zest, and lemon juice for the glaze.
  • Once cake is fully cooked. Drizzle lemon glaze on top of the warm cake.
  • Enjoy!

Notes

If using frozen blueberries allow the blueberries to fully thaw and drain the water from blueberries. 
I often mix the cake batter the night before and refrigerate overnight and bake in the morning. You certainly can’t beat a fresh, warm cake!

Southern Pork Chops and Rice

2 Comments

When I think of Southern foods I think of comfort foods with a savory butter flavor! Don’t get me wrong I try to eat healthy and truth be told I have never deep fried anything, but rich and savory butter is a must for comforting southern dishes! This is a quick and easy meal that is stacked with flavor and soulful goodness.

Food H & P:
6 Tablespoons of butter
4 boneless pork chops
½ cup of finely chopped onion
¼ cup of chopped green bell pepper
1 cup of long grain white rice
1 can of Cream of Mushroom soup
1 soup can full of water
Salt and Pepper to taste

Food Rx:
Cut the pork chops into strips, season with salt and pepper, then brown in 3 Tablespoons of butter. Remove the pork chops from the skillet. With the remaining 3 Tablespoons of butter sauté onions, bell pepper, and uncooked rice about 3-4 minutes or until vegetables are softened and rice is lightly browned. Season rice and vegetables with salt and pepper then add Cream of Mushroom soup and water. Pour rice mixture on the bottom of a 9 X 13-inch dish and top with pork chops and remaining liquid from pork chops. Cover with foil and bake in a 350 degree oven for 45 minutes.

When cooking for two I half everything into two 9×9 inch pans and freeze them right before the baking step. When ready I thaw completely the bake for 45 minutes.

Print

Nursing Tip:
I grew up in a really small town in Mississippi; however, I quickly had to change my lingo when I began my nursing career in order to relate to my patients. To some of my patients “I’ve got the sugar” is also known as diabetes, “high blood” is also known as high blood pressure, “gouch” otherwise known as gout, “the reflex” is also known as acid reflux. I know the deep south is known for signature southern dishes; however, it also has a unique language that sometimes makes me smile a little on the inside!

 

Crockpot Cream Cheese Chicken Chili

Leave a comment

I get very excited when the weather drops just a little, bringing the anticipation of fall and soup weather! This soup has become an instant favorite of mine and is a guaranteed crowd pleaser. I love a flavorful and quick throw together meal that can be put together early in the day then enjoyed at my convenience. Give this a try you will not be disappointed!

Food H & P:
2 frozen chicken breasts
1 can of Rotel tomatoes
1 can of corn kernels with juice
1 can of black beans, drained and rinsed
1 package of dry Ranch dressing mix
1 Tablespoon of dry cumin
1 teaspoon of chili powder
1 teaspoon of onion powder
1, 8 ounce package of cream cheese

Food Rx:
Place all ingredients in a crockpot. Cook on low for 6-8 hours, stirring a couple of times to blend in the cheese. Before eating shred the chicken with 2 forks and return to soup. Serve over cooked rice or corn chips.

Print

This serves 4-6, for large gatherings I double the recipe. Don’t worry this soup freezes well. I also use 1/3 less fat cream cheese and believe me you still don’t lack in the flavor department!

In the Emergency Room we do get tickled and sometimes “police” what a patient eats. I honestly have triaged so many kids whose parents checked them into an ER for vomiting with Cheetos smeared all over their face. I always get tickled when a patient comes in for abdominal pain with a half eaten dill pickle in a bag sticking out of their purse. There is always a lot of educating that goes into the diabetic patient drinking a regular Coke, and a lot of explaining that nearly all fast food choices do not qualify for the heart healthy diet. Although it seems like some days my patients are the only ones eating, a crockpot does offer a great meal option for the staff.

A crockpot is a definite staple in my life. The convenience of a flexible and tasty meal on a crazy work shift is a welcomed relief and helps to regain some sanity that the shift has stolen. I also love a good crockpot meal to take to parties, church pot lucks, or even this week after we trick-or-treat. There are some work days where I have seemingly inhaled a meal cold and standing up because the day was too busy to even taste it. There is no denying that I get a little “hangry” (hungry/angry) when my blood sugar drops! At work I am not guaranteed a designated 30 minute lunch break. I don’t miss many meals but can not predict when emergencies arise, so I take a lunch break when I can get it! A huge bonus is having a hot crockpot meal ready when I am!