Column Fleur de Lolly: Sharing My Household’s Favourite Meals – Life-style – Aurora Advertiser – Aurora, MO

I’ve received a lot of emails asking about my family’s favorite dishes. This week I decided to share it with you. I asked my husband and two (adult) children about their absolute favorites. Here we go!

My daughter is an onion ring lover. Every year at her birthday dinner she always asks for onion rings that go with everything I cook for her. We had onion rings with ribs, lasagna, grilled chicken and ribeye steaks. If you like a thinly sliced, lightly chipped onion ring, you’ll love this one.

When choosing onions for your onion rings, choose the flattest and largest ones you can find.

• 3 large yellow onions, thinly sliced ​​and separated into rings
• 3 cups of buttermilk
• 1 to 2 tablespoons of your favorite sauce
• 2 cups of self-rising flour
• 1 teaspoon Creole spice
• Peanut oil

Whisk buttermilk and hot sauce in a large bowl. Place the onion slices in buttermilk and soak for at least 30 minutes. Mix the flour and Creole seasoning in another large bowl. Heat peanut oil in a deep fryer to 375 degrees. Using a fork, remove the onion rings from the buttermilk and dip them (about half a dozen each) in flour and shake off the excess. Fry in hot oil until everything is well browned. Drain on paper towels and lightly salt. Devour immediately.

This has been my son’s favorite since he was in elementary school. During his high school football game days he was known to eat a whole chicken pot pie himself!

• Two pie crusts (either homemade or store-bought)

For the filling:
• 2 cups of shredded cooked chicken
• 8 ounces of sour cream
• 1 can of chicken soup
• 16-ounce sachet of frozen mixed vegetables, thawed
• 1 teaspoon of freshly ground black pepper
• 3 tablespoons of chopped parsley
• 1 egg beaten with 1 teaspoon of water

Preheat the oven to 350 degrees. Line a cake plate with one of the cake crusts.

Put all ingredients (except egg wash) in a large bowl and stir well. Carefully pour into the pie crust and carefully place the second pie crust on top. Either make a gorgeous decorative border for the edges or do like I did and crimp the edges together with a fork to seal them off. I call this version “rustic,” which sounds better than, “I can’t make a beautiful decorative border.” Using a baking brush, coat the entire top of the pie crust with the previously washed egg detergent. Use a knife to cut a few slits in the top crust.

Use a sharp knife to cut a couple of quarter-inch slots in the top pie crust. Put in the oven and cook for 35 to 38 minutes. Check the crust towards the end of the cooking time. You don’t want it to turn too brown. If necessary, cover the edges of the crust with foil in the last minutes of cooking. Let rest 5 minutes before serving.

I knew before I asked him what he would reply immediately if asked about his favorite food. He loves my fried pork chops. You can use either boneless or boneless for this recipe.

• 6 to 8 pork chops on the bone
• 1 cup of self-rising flour
• Salt and black pepper to taste
• 1 cup of vegetable oil

Mix the flour, salt and pepper on a flat plate with a fork until everything is mixed. Press each pork chop into the flour mixture on both sides until well covered. Heat the oil in a large pan over high heat until it shimmers.

Cook two to three pork chops at a time on each side for 5 to 6 minutes (depending on the size of the pan). You’ll need to lower the heat to medium high to control the browning of the pork chops.

While the pork chops are being cooked, place them on a plate in a warm oven to keep them warm while the rest cooks.
Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decorating ideas and advice for other foodies and beginners on her blog for more than eight years. She won the Duke Mayonnaise 100th Anniversary National Recipe Competition for her Alabama White BBQ Sauce. You can contact them at, on Instagram and [email protected]

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