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      Good Life, Good Food: Mother's Day Bunch

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for a Mother's Day Brunch.

      Berry Crepes


      1 C fresh blueberries

      1 C fresh black berries or raspberries

      3/4 C cream cheese

      1/2 C fresh strawberries sliced

      1 1/2 C sugar

      2 C whipped topping

      Crepe Batter:

      1 C all purpose flour

      1 ea egg and one egg yolk

      Pinch salt

      1 1/2 C milk

      1 Tblspn butter, melted

      1/2 tsp vanilla extract


      In a sauce pan with 1 C of water cook down the blueberries and blackberries with 1 C of sugar. Stir well and allow to reduce to a third. Take berry mixture place in your food processor and pulse. Add cream cheese (and additional sugar if you desire) and blend well. Take the sliced strawberries and mix with remainder of the sugar. Place in the refrigerator.

      For the crepe batter, sift flour and salt into a bowl. Make a crater in the flour and add the egg and the egg yolk there. Pour in the milk, slowly, stirring constantly and, when half is added, stir in butter and vanilla extract. Beat well until smooth. Add remaining milk, cover and let stand at room temperature for at least 20 minutes. The batter will seem runny. Heat a well oiled 6 inch skillet, add 1/4 C batter. Tip skillet from side to side until batter covers the bottom of the skillet. Cook until the bottom is golden brown, turn and remove to a plate.

      Spread with berry cream cheese mix and roll up. Top with sliced strawberries and whipped cream or powdered sugar for a wonderful fresh spring dessert!

      Spinach Stuffed Pork Chop


      2 Tblspn extra virgin olive oil

      2 cloves garlic, minced

      1/2 C sundried tomatoes, julienned

      2 C fresh spinach

      1/4 tsp McCormick dried thyme

      1/4 C goat cheese crumbles

      1/3 C cream cheese

      6 ea 4 oz center cut pork chops

      1 1/2 C chicken broth

      1/2 ea lemon, zested

      2 Tblspn lemon juice

      2 tsp Dijon mustard


      Warm 1 Tblspn of extra virgin olive oil in a medium sautà pan over medium heat. Add garlic and let cook for 1 minute until fragrant. Add sundried tomatoes, spinach, thyme, kosher salt and coarse black pepper to taste. Cook mixture until combined, about 2 minutes. Transfer to a bowl and stir in goat cheese and cream cheese blending all together and set aside.

      Take each chop and in the thickest portion of the chop cut a pocket in the chop. Stuff each chop with a Tablespoon of the spinach mixture and close the pork around the stuffing. Season the outside of the chops with kosher salt and coarse black pepper.

      On a preheated medium high grill, mark the chops on both sides and transfer to a pan or skillet and place in a 350 degree oven for 12 to 15 minutes or until internal temperature is 160 degrees.

      In a small bowl mix the chicken broth, lemon juice, zest and Dijon mustard. Mix well. Remove chops from the pan and place the pan on the stove top. Heat over medium high, add chicken broth mixture to deglaze the pan and let reduce by a half. Spoon light sauce over chops before serving adding a flavorful sauce with the freshness of lemon with the spinach mixture. Enjoy!!!