tasteful recipes

10/15/2026

10/14/2026

What can I put in canned green beans to improve their flavor? I hate them, but we're on a budget and have plenty of them.

10/11/2026

What do you guys think about Mexican Restaurant steaks? 🥩

10/10/2026

Southern Fried Pork Chops
Ingredients

* 4 bone-in or boneless pork chops, about 1 inch thick

* 1 cup all-purpose flour

* 1/2 cup buttermilk

* 1 large egg

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1 teaspoon paprika

* 1 teaspoon salt

* 1/2 teaspoon black pepper

* 1/2 teaspoon cayenne pepper (optional)

* 1/2 teaspoon dried thyme

* 1 tablespoon hot sauce (optional)

* Vegetable oil, for frying

Instructions

1. Prepare the pork chops: Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, garlic powder, onion powder, paprika, and dried thyme.

2. Prepare the coating: In a shallow bowl, whisk together the buttermilk, egg, and hot sauce. In another bowl, combine the flour with a pinch of salt, black pepper, and cayenne pepper if desired.

3. Coat the pork chops: Dip each pork chop into the buttermilk mixture, allowing the excess to drip off. Then dredge it thoroughly in the seasoned flour, pressing gently so the coating sticks. For an extra-crispy crust, dip it into the buttermilk mixture and flour a second time.

4. Heat the oil: Pour about 1/2 inch of vegetable oil into a large, heavy skillet. Heat over medium heat until the oil reaches approximately 350°F (175°C).

5. Fry the pork chops: Carefully place the coated pork chops into the hot oil without overcrowding the skillet. Fry for about 4–6 minutes per side, depending on thickness, until golden brown and cooked through. The internal temperature should reach 145°F (63°C), followed by a 3-minute rest.

6. Drain and rest: Transfer the fried pork chops to a wire rack or a paper towel-lined plate. Let them rest for a few minutes to keep the meat juicy and the crust crispy.

7. Serve: Serve warm with creamy mashed potatoes, Southern green beans, buttery cornbread, or homemade country gravy.

10/09/2026

I love making everything from scratch, but today was not the day I have no idea what to call it, but it fed 3 adults a toddler, and pr***en with some leftovers!

editing to add in more exact instructions!

Ingredients;

2 frozen chicken breast (the ones I have were fairly large)

1 32oz container of 50% less sodium chicken broth

1 packet of chicken gravy

1 family size can of cream of chicken soup

1/2 stick of butter

1 24 oz pack of reams frozen noodles

1 10 oz bag of frozen mixed veggies

Roughly 1/2 tsp of pepper

1/2 tsp of onion powder

And a sprinkle of dried parsley.

Add chicken, soup, broth, gravy and spices. Mix. Cooked on high for roughly 5hrs. I shredded the chicken in the crockpot with a fork, then added frozen noodles and veggies for another hour, or until noodles are done to your liking. Served hot with biscuits.

10/09/2026

One-Pan Garlic Herb Chicken with Potatoes & Green Beans
Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Calories: ~400 per serving

Ingredients

For the Chicken

4 boneless, skinless chicken breasts

2 tbsp olive oil

2 tsp garlic powder

1 tsp dried oregano

1 tsp paprika

Salt & black pepper to taste

For the Vegetables

3 cups baby potatoes (quartered)

2 cups fresh green beans

2 tbsp olive oil

2 garlic cloves (minced)

1 tsp dried thyme

1 tsp smoked paprika

Salt & pepper to taste

For the Sauce

1/4 cup chicken broth

Juice of 1 lemon

1 tbsp Dijon mustard

Directions

Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large baking dish.

Season the chicken: Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.

Prepare the veggies: Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.

Assemble the dish: Nestle the chicken breasts on top of the veggies.

Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.

Bake: Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.

Serve & enjoy: Let rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!

Notes & Variations

Veggie swap: Use carrots, zucchini, or bell peppers instead of green beans.

Make it spicy: Add a dash of chili flakes for a kick.

Add cheese: Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish.