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plimsfam itaurmtl WEDNESDAY, SEPTEMBER 6, 2006 The Home Journal’s DINNER TABLE Restaurant Report Card See which Houston eateries were inspected last week and how they scored. Page 4C. New Orleans cooks Restaurant Report Card See which Houston eateries were inspected last week and how they scored. Page 4C. Pop! Pop! Popcorn is one the few snack foods that passes the good nutrition test. See Page 5C for some informa tion on how pop corn is good for wn W JM your health, and how to turn it into a gourmet treat with wasabi or Cajun seasoning. Catfish at Creekside Charlotte Perkins visits Creekside Catfish for a downhome experience with friendly waitresses, good hushpuppies and memorable catfish. See Page 2C. Pare a pear In addition to being good for a snack and high in fiber pears are great in desserts, sal ads and even for dunk ing in caramel. Check out our introduction to different varieties on Page 6C. Carolina Hash Tish Mims writes about the food of her native ' South Carolina, includ ing the one dish that doesn’t seem to have a recipe - Carolina Hash. This is the seventh in our series, “From Sea to Shining Sea.” Between generations Sunday is Grandparents Day. Time to return many favors by baking up a batch of delicious cookies for Grandma and Grandpa. We’ve got recipes that are easy enough for the kids to make, and delicious enough to impress cooks from the good old days when everything was from scratch. Page 6C tfey, wow, y/kat’s for dinner? By CHARLOTTE PERKINS Journal Lifestyle Editor Cooking can be fun. It can be creative. And it can also start having a quality of deja vu as you stare into the refrigerator or preheat the oven one more time. If you’re getting bored with the same-old-same old, here are some recipes that offer new twists on some old favorites. Pork Chops with Black ana White Salsa Here’s a new look and taste for pork chops. In a hurry? You could shorten the preparation time by using your favorite salsa in the place of the tomatoes, peppers and other seasonings. Boil some corn on the cob and you’re set. 4 boneless pork chops, 1 1/2-inch thick 1 teaspoon vegetable oil 1 16-ounce can black beans, drained and rinsed 1 16-ounce can great northern beans, drained 1 cup diced tomatoes 1/4 cup cilantro 3 tablespoons white wine vinegar 1/4 cup finely chopped red onion 2 tablespoons chopped jalapeno pepper* 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon black pepper In medium bowl, toss together beans, tomatoes, cilantro, vinegar, onion, jalapeno, garlic, and seasonings. Let stand at least one hour to allow flavors to develop. Refrigerate for longer storage. Heat skillet over medium-high heat and brush lightly with vegetable oil. Panbroil chops, turning occasionally, until cooked to medium doneness, about 15 minutes total. Remove chops and serve with Black and White Salsa. *Always wear rubber gloves when handling hot chiles. Source: National Pork Board Buffalo Chicken Lasagne Try lasagna a new way - t with chicken and blue cheese. You’ll want a salad and garlic bread with this. 12 pieces lasagne, uncooked Vegetable oil cooking spray 1 pound skinless, boneless chicken breasts, diced 4 cups low-sodium spaghetti sauce 1 1/2 cups water 2-3 tbsp. hot sauce 2 tbsp. vinegar 1 tsp. garlic salt 1 15-oz. container part-skim ricotta cheese JE&IP* jM jjWMfe JPw ar . » ?jFjTJ m Had one chicken casserole too many? Don’t give up before you try this flavor-packed Buffalo Chicken Lasagne. Kristy’s List: Fast food fever ails me every weekend. Waking up around noon, the last thing I want to do is turn on the oven or the stove and whip up a homemade remedy. I find my biggest problem is decid ing on the proper prescrip tion for my diag nosis. Though fast food is quick and con- WRHBMI. - ; Jjj Kristy Waren columnist venient, eating every day could lead to a literal ill ness. However, my weekend binges have become a tradi tion that I’m not ready to give up. And in fact, I have become quite the fast food connoisseur. Here is a partial list of some of my favorite menu items from my favorite fast food joints. Food National Pasta Association The best cures for fast food fever Best Hamburger: Sonic Best Fries: Chick-fil-A Best Deli Sandwich: Atlanta Bread Company Best Sub (hot): Firehouse Subs (meatball) Best Sub (cold): Publix (yes, and made to order) Best Chicken Sandwich: Chick-fil-A Best Chicken Fingers: Georgia Bob’s Barbecue Best Salad: Zaxby’s Best Nachos: Taco Bell (surprise!) Best DeSsert: Sonic (Blast) Best Barbecue Sandwich: Fincher’s Barbecue I like to hit at least three of these each weekend. But I have to remember, there is too much of a good thing. Now if y’all will excuse me, I feel a fever coming on! Note to readers: If you’d vote differently in one cate gory or more, let Kristy know at kwarren@evansnews papers.com. ./ ~ t: —vw "fflTHWii JWjF I Pork Chops with Black and White Salsa will turn a weekday meal into something special. 1/2 cup egg substitute 3/4 cup crumbled blue cheese Preheat oven to 350 degrees. Spray a large skil let with cooking spray; place over medium-high heat until hot. Add chicken; saute four minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt. In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13-inch baking pan with cooking spray. Spread one cup of the sauce over the bottom of the pan. Arrange four pieces of lasagne (three lengthwise, one across) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another four pieces of lasagne over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final four pieces of lasagne over ricotta mixture and cover with remaining sauce. Cover lasagne with foil and bake for 1 hour 10 minutes. Source: Amerian Pasta Association Crescent'Topped Burger Bake Top off a family hamburger-ana-veggie bake, crescent-style. I’ ' Nachos are alway a favorite cure for fast food fever. 1 1/2 lb. lean ground beef 1/4 cup chopped onion 3 cups frozen seasoned chunky-style hash brown potatoes (from 28-oz. pkg.) 1 (1-lb.) pkg. Green Giant Frozen Mixed Vegetables 2 (12-oz.) jars beef gravy 1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls Heat oven to 375°F. In 12-inch skillet or Dutch oven, brown ground beef and onion over medium heat until beef is thoroughly cooked, stirring fre quently. Drain. Add potatoes, mixed vegetables and gravy; mix well. Bring to a boil. Reduce heat to medium; cover and cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Spoon hot beef and vegetable mixture into ungreased 2 1/2 to 3-quart shallow casserole or 13x9-inch (3-quart) baking dish. Separate cres cent dough into 8 triangles. Place triangles over hot mixture with points in center and wide ends around outer edge of casserole. Bake at 375°F. for 14 to 17 minutes or until crescents are golden brown and mixture is bubbly around edge. Source: Pillsbury See DINNER, 4C SECTION C