Ingredients

• 4 pork chops, 3/4 to 1 inch thick
• 1 vidalia or sweet onion, thinly sliced
• 1 tablespoon salt and 1 tablespoon pepper, mixed
• 2 teaspoons seasoned salt
• 2 teaspoons garlic powder
• 1 cup self rising flour
• 1/2 cup shortening
• 2 cups beef broth

Directions:

Rinse pork chops well and pat dry. Season pork chops well with pinches of salt and pepper mix.

In a large bowl or container, mix flour, remaining salt and pepper, season salt and garlic powder.

In a large skillet, heat shortening on medium high heat. Coat each pork chop in an ample amount of flour mix (tip: do not discard flour mix!), put in skillet in a single layer without overlapping chops. Fry pork chops until golden brown

(tip: DO NOT OVERCOOK! chops should not be fully cooked at this stage - they will cook more later. They can still be a bit pink inside)

While pork chops are cooking slice one onion. Remove pork chops and transfer to clean dry plate. Without removing any drippings from the pan, turn heat to medium and add in onions. Saute until soft and golden brown.

Add in about 1/3 cup of the flour mixture you used to coat the chops. Stirring constantly cook until smooth and thickening. Slowly stir in beef broth, stir until smooth and cook on medium low until gravy simmers and thickens

(Tip: Taste the gravy as you go! It should be good enough to eat by the spoonful but feel free to add in a little salt/pepper to taste.)

Once gravy thickens, add pork chops back in and simmer for 15-20 minutes. Turn heat down to low and simmer until you are ready to serve - this stage is important! be patient and let cook awhile. I usually cook my rice/ side veggie now. By the time that's done the chops are perfectly tender and seasoned.

Buon Appettitto!

Ingredients:

• 1 lb of chicken wingettes or drumettes 
• 1 stick of butter/margarine (melted)
• 1 Lemon
• 2-3 Cups of oil (depending on your size of pot/amount of chicken)
• 1 1/2 cups of flour 
• Sea Salt
• Pepper
• Lemon Pepper
• Garlic Powder
• Hot sauce

Directions:

Start by pouring oil into a deep pot or pan (you should have about 2 inches of oil), heat oil on medium-high until a sprinkle of flour sizzles.

While your oil is heating up, place chicken in a bowl and season with salt and pepper, mixing the chicken to season evenly. Sprinkle 5-6 healthy drops of hot sauce and mix again (hot sauce cooks off but helps keep the flavor so don’t worry if you don’t like spicy)

Next, pour flour into a bag, season well with about 2 tsp of salt, 1 tablespoon of lemon pepper, 1 tsp pepper and 1 tsp garlic powder. Drop chicken about 4 pieces at a time into the flour and shake until chicken is coated. 

Once all chicken is coated, carefully drop into hot oil. (tip: make sure oil is hot enough by testing with a smaller piece of chicken or a pinch of flour. Nothing is worse than cooking chicken in oil that’s not hot enough…ew..soggy!). Drop chicken in so that there is an even layer of pieces. If the oil is hot enough, cooking should take about 10-12 minutes, turning occationally.

(tip: Chicken floats in the oil when it’s cooked through. Another hint: chicken will turn more golden brown once out of the oil)

Remove chicken and place in an even layer on a paper towel to drain excess oil.

While chicken is draining.. In a large bowl, combine melted butter, 1 tablespoon lemon pepper, 1 tsp pepper, and 1 tsp salt. With a grater, grate about 1 tsp of lemon rind into the butter mixture. After grating the rind, slice lemon in half and squeeze whole lemon into the mixture. Mix well. 

Next, drop the chicken into the large mixing bowl..and get to tossin!

Voila! Transfer to a plate, throw on some rick ross and grab a few wings. Ughhh I'm fiending Wing Stop (in my Rick Ross voice).

Ingredients:

• Two packages of pre-prepared rolled crusts (4 crusts total)
• 8 cups peeled, cored and sliced assorted baking apples - about 3lb (Granny Smith and Pink Lady is my favorite combination) 
• 2 Tablespoons lemon juice
• 3/4 cup sugar in the raw (white sugar is fine too)
• 1/2 cup dark brown sugar
• 1/4 cup all-purpose flour
• 2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground clove
• 3 Tablespoons butter in slices
• 2 Tablespoons butter melted
• Sometimes I get fancy and splash in some merlot or spiced rum

Equipment

• Wax paper
• Pie baking pans
• 2 ice cubes
• Tin foil / crust protector (yes- they actually sell these)

Directions

Combine sugar, flour, and spices in a large mixing bowl. Add in apples, lemon juice, and vanilla extract (if your fancy...or an alcoholic splash in the wine or rum now). Toss until fully coated.

Unroll pie crusts and line each baking pan with one crust. Evenly distribute apples in each crust – how much it takes to fill will depend how thinly you sliced the apples. Use your best judgement – do not under or overfill the pies! Evenly distribute sliced butter on top of the apples.

Lay down wax paper on a clean surface, sprinkle with flour. Unroll remaining pie crust and slice into about 8 1-inch thick strips. Working your way from left to right on the pie lay strips horizontally starting with the shortest, using longer ones in the middle, and shorter strips on the right side. Rotate pie and repeat to form a lattice pattern. Repeat with final crust on second pie.

Brush melted butter over the top of each pie.

Baking tricks:

Take an ice cube and briefly run under cold water. Rub the ice along the edges of each pie crust. Tear off a long 1 ½ inch thick strip of tin foil. Cover the edge of each pie with tin foil.

Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 45-60 minutes, removing foil from edges about ten minutes before pie is finished. Pie is done when crust is golden brown and filling is bubbly.

Let rest so pie can cool and filling can thicken – about 30 minutes (I know it smells good – but be patient!)

Buon Appettito!

Ladies: (mom don't read)...need a way to thank your hubby for a great valentines day? Throw one of these on *ahem* ....with your guys favorite pair of heels and surprise him with a meal (a Domesticelle recipe of course). He'll fall in love all over again ;)

My favorite is below, check out the website for more styles: www.jessiesteele.com

This one was featured in Cynthia Bailey's (Real "housewives" of Atlanta castmember) Kontrol Magazine shoot. Love it!

Ingredients:

**Note: you will also need a sieve (or a very small-holed strainer) to make the broth

1 lb medium-large shrimp, peeled, save the shells

1 1/2 lb snow crab legs

1 bag mussels

3 bay leaves

8 cups water

1 onion chopped 

1 green bell pepper chopped

2 cloves garlic chopped

1/2 cup white rice

1 cup canned whole tomatoes, chopped

1/4 cup thinly slice scallions

1/2 tsp crushed thyme

sea salt, pepper, and creole season blend - to taste

Roux:

1 1/2 tablespoons vegetable oil

3 tablespoons flour

Directions:

In a large pot, simmer water, shrimp shells and bay leaf partially covered for 20 minutes. Strain through a sieve into a bowl, return the shrimp stock to the pot to keep warm while you are prepping the rest.

While the broth is cooking, in a large skillet, combine oil and flour over medium-low heat, stir constantly with a straight edged spatula, until the roux is a shade between peanut butter and caramel. Usually takes about 30 minutes. 

Stir in onion, bell pepper, and garlic and cook, stirring occasionally, until vegetables are softened.

Stir the vegetable-roux mixture into the shrimp stock that you've been keeping warm, bring to a boil. Add in crab legs and simmer partially covered about 15 minutes. Stir in rice and tomatoes and simmer about 10 minutes, stirring occasionally.

At this point the stove should stay on low for the remainder of the cooking time

Remove crab legs and place on a clean plate or cutting board. Remove meat from the legs and body. I usually leave a few leg portions with the shell on in the gumbo so it keeps the flavor cooking, and also is fun to eat in the end! Make sure the deshelled crabmeat is in bite-sized pieces and stir back into gumbo. 

Add shrimp and let simmer 5 minutes, stir in scallions, thyme, and a good sized (three finger) pinch of salt, pepper and creole seasoning. Mix ingredients together. Add in mussels and cover partially. Let cook about 5-10 minutes to allow mussels to open. Mix gumbo, taste and season to taste.

Let the gumbo cook for a bit on very low heat until it thickens a bit and the rice is cooked through. Best if served right away. Can also make a day ahead, let cool uncovered, then put in fridge covered. I suggest reheating on the stove. 

Buon Appetito!

2 eggs , lightly beaten
1/4 cup Breadcrumbs
2 tablespoons light mayonnaise
1 teaspoon lemon juice
¼ teaspoon oregano
½ teaspoon salt
½ teaspoon old bay
½ teaspoon black pepper
1⁄8; teaspoon cayenne pepper
½ lb lump crabmeat (best available)
1 lb large shrimp
parmesan cheese - a few shakes/spoonfuls

Directions:

Peel shrimp leaving tails and slice down middle deveining as you go.

Lay on greased cookie sheet with the tail pointing up.

(Fan the tail out to make a handle) Mix first 7 ingredients and gently mix into crabmeat.

Place a spoonful of crabmeat mixture in each shrimp. Top with fresh parmesan (optional)

Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray.

Best when served right away.

Bon Apetit!

Ingredients

• 1/2 cup butter
• 1 onion, diced
• 1 cup vodka
• 2 (28 ounce) cans crushed tomatoes (italian style w/ basil and garlic)
• 1 pint heavy cream
• 1/2 cup parmesean cheese
• ground black pepper to taste
• sea salt to taste

Directions

1. Melt butter in a large pot

2. Once butter is melted add in chopped onions and saute on medium heat until soft

3. Pour in vodka and let simmer for 10 minutes

4. Pour in cans of sauce, add a pinch of salt and pepper, turn heat to low and let simmer for 30 minutes

5. Add in heavy cream and another pinch of salt and pepper, let simmer for 15 minutes. 

6. Slowly stir in parmesean cheese, stir until smooth and let simmer another 15 minutes

7. Taste! Add salt/pepper to taste

Yum! Perfect with linguini and crab stuffed shrimp (check back for recipe!)