Garlic Parmesan Crusted Pork Chops

A friend posted this recipe on facebook , and I usually don’t follow those links! But I am so glad that I did! I don’t make pork recipes very often and this is the perfect addition to my few pork recipes that are worth making. This was extremely moist, flavorful, and crunchy all at the same time.

Garlic Parmesan Crusted Pork Chops

Printable Version

4 1/2-inch pork chops, bone in

3/4 tsp. salt

1/2 tsp. black pepper

1/2 tsp. dried sage

1/2 tsp. dried thyme

3/4 cups freshly grated parmesan cheese

2 large eggs

1 cup panko

olive oil for frying

4 cloves garlic

Spread parmesan cheese in a shallow dish. Beat eggs in another shallow dish. Spread bread crumbs in a third shallow dish.

If needed, use a mallett to flatten pork chops to 1/2 inch thickness, any thicker and they will be hard to cook! Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time by first dredging seasoned chops in parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)

Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter.

Recipe from bigoven.com
Serves 4

Lemon Dijon Quinoa Salad

Quinoa has been a staple in my house for a long time. Not only do we use it for dinner at least two times a week, but I ALWAYS make extra so I can use it for other meals. Warmed with milk in the morning makes the perfect cereal, or adding a delicious dressing and fresh veggies turns your lunch into something special. I was planning on having a friend over for lunch, and I knew I wanted to serve a quinoa salad as a side dish to our meal. This recipe popped off the page, and I am sooo happy that I made it! Really, my friend raved after each and every bite. AND, I can’t even believe this, but my PICKEY 18 month-old son loved. every. bite. You will too!

Lemon Dijon Quinoa Salad

Printable Version

Salad

1 cup quinoa, cooked

1/2 15 oz. can garbanzo beans (drained and rinsed)

1 c. cherry tomatoes cut in half

2 avocados diced

2 C. spinach

1 bunch cilantro

1/4 onion

2 small cloves garlic

Dressing

Juice of 2 lemons

zest of 1 lemon

2 tsp. dijon mustard

2 tsp. olive oil

1 tsp. honey

1/2 tsp. cumin

dash of salt and pepper

In a food processor, add your spinach, cilantro, onion, and garlic and process until they are finely diced. You can do this by hand as well if you don’t have a food processor.

Add the mixture to a large mixing bowl. Next add your chickpeas, avocados, tomatoes, and quinoa and stir until everything is combined and coated.

Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Set in fridge for about 10-15 minutes before serving so the flavors set.

Recipe from thediva-dish.com

Makes about 4 cups salad

Fried Rice with Homemade Yoshidas {Copycat recipe}

Well, if you keep up on the blog you know that we are busy around our house! My husband is doing a Oral Surgery fellowship and I’m at home with two 18-month old boys...and 8 months pregnant! Quick, easy meals are exactly what has been keeping us alive these days. This one was inspired from a friend, but I had nothing she required to make her recipe...so I googled a few things here and there and this delicious dish is what we ended up with. It is worth every second of the 15-minute prep!  

Fried Rice with Homemade Yoshidas {Copycat recipe}

Printable Version

Yoshidas {Copycat recipe}

2 cups soy sauce

3/4 cup brown sugar

3/4 cup white sugar

1/2 tsp. fresh ginger, minced

1 garlic clove

1 cup honey

Mix together, heat in saucepan and serve as desired. This sauce can be refrigerated for up to 1 week.

Fried rice

4 cups rice or quinoa (prepared in advance)

1/2 cup frozen peas

1/2 cup shredded carrot

2 eggs

3 tablespoons sesame oil

Heat sesame oil in a large skillet on medium heat.

Add peas and carrots. Stir fry until tender.

In a separate pan, crack eggs and cook desired way. We love to have our yolk a little soft in order to break over noodles, but many prefer to scramble eggs.

Combine rice or quinoa, eggs, and desired amount of yoshida sauce(the entire recipe above will be too much) to pan.

Sauce makes 2 1/2 cups

Fried rice serves 2 as a main dish

Easy Pad Thai

For a few months now, my husband and I have been addicted to our Thai Peanut Noodles if you haven’t tried them, PLEASE, PLEASE do! Really they are a go-to meal for us. So simple and a ton of flavor...well, we now have a rival! This Pad Thai is equally as delicious, just without the peanut flavor, and a little more sweet. We gobbled up every last bite. I know it will also make it into our quick, easy, and scrumptious meal rotation!

Easy Pad Thai

Printable Version

8 ounces Pad Thai noodles (thick, flat rice noodles)

2 eggs

3 Tbs. soy sauce

1-2 tsp. sriracha

1 tsp. garlic, minced

2 Tbs.  lime juice

1 tsp. vegetable oil

2 Tbs.  brown sugar

2 cooked chicken breasts, diced or shredded

bean sprouts, to garnish

1/4 cup cilantro

½ cup chopped peanuts

Prepare noodles according to package instructions.

Meanwhile, scramble or cook eggs over-easy (depending on your preference) and set aside. In a small bowl, whisk soy sauce, sriracha, garlic, lime juice, vegetable oil, and brown sugar together.

Once noodles are cooked and sauce is mixed, combine noodles, chicken, and sauce.

Top with bean sprouts, cilantro, scallions, and peanuts.

Recipe from http://rachelschultz.com

Serves 2-3

Broccoli Summer Salad

How many get togethers will you go to this summer and bring the same old side dish? Boring green salad, jello, and baked beans are always on my list. However, I always WANT to bring the show stopper. Well, I just found it! My sister in-law sent me this recipe and honestly, I have made it 3 times this month! It is so refreshing and filling as well. I will admit, women seem to be drawn to it a little more than men, but even my husband tried it and liked it! Feel free to add some grilled chicken to make this a main dish rather than a side.

Broccoli Summer Salad

Printable Version

1 large broccoli crown

4 ounces fresh mozzarella cheese

7 ounces chick peas or garbanzo beans

20 cherry tomatoes

¼ head purple cabbage

½ avocado

5-8 ounces creamy balsamic dressing (I used Brianna’s)

Dice all ingredients into smaller than bite-size pieces, and combine in a large bowl. Toss together and chill. Prior to serving, add avocado and add desired amount of dressing.

Recipe from Sheridan

Serves 6-8 as a side dish

Cream Cheese Stuffed Crunchy Chicken

I LOVE it when my friends and family give me their favorite recipes. We all have our go-to meals, and I would love to try anything that my friends, or YOU, my readers, suggest! This was a great recommendation for a chicken dish, which we all know, chicken is almost always a winner in my kitchen! The creamy inside made the crunchy coating even more enjoyable. Another plus of this meal is that I always have the ingredients on hand! Thanks, Tennille, for the delicious meal!

Cream Cheese Stuffed Crunchy Chicken
Printable Version

2 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
1/2 teaspoon garlic salt
1/8 teaspoon pepper
2 teaspoons of lemon juice
1/2 cup flour
1 egg, beaten
1 cup corn flake crumbs

Pre-heat oven to 350. Place chicken breasts between sheets of saran wrap. Flatten to around 1/4 inch thick. Cut a pocket in the chicken breast, horizontally. The easiest way to do this is to lay the chicken on a flat surface, with one hand flat on top. Take the knife and cut into the chicken breasts, horizontally between your hand and flat surface. Do not cut all the way through to the other side, there must be a “pocket” to stuff your filling in to.

In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Spoon ½ of the cream cheese mixture into the pocket of each piece of chicken.

Put flour, eggs, and cornflakes on 3 separate plates. Coat stuffed chicken with flour, dip in egg mixture, then corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat, browning on both sides, about 2 minutes per side. Place chicken in a baking dish and bake for 15 minutes or until chicken is cooked through.

Recipe from Tennille
Serves 2.

Leftover (GASP!) Roast Beef Sandwich

Yes, you read the title correct. Left-over. We don’t eat leftovers, okay, hubby doesn’t. There are a few select things he is okay with “warming up”...lasagne, pizza, and, well, that’s it. Until now! I never know what to do with leftover roast. I don’t want it two days in a row, and neither does Cody. So, to our rescue comes my sister, with a little help from pioneer woman:) My sister always has great recipes, and this one did not dissappoint. Talk about an explosion of fireworks in your mouth! This is jucy, has some kick to it, and O, that stringy melted cheese. Leftover CAN’T get better than this. I promise.  

Leftover (GASP!) Roast Beef Sandwich
Printable Version

1/2 onion, pureed or sliced
6 Tbs. stick Butter
1 pounds leftover roast meat, shredded
4 slices havarti, white american, or swiss cheese
Lawry's Seasoned Salt, to taste
1/4 cup Worcestershire Sauce
Tabasco Sauce, to taste
2 whole deli Rolls

Cook onions in 2 Tbs. butter until soft and light brown. Add meat in single layer. Add lawry’s, worcestershire sauce, 2 to 3 shakes Tabasco, and an additional tablespoon of butter. Stir to combine. Once meat is heated through, add a single layer of cheese and cover. Allow to cook an additional 2-3 minutes, or until cheese is melted.

While meat is cooking, butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, and enjoy!

Recipe adapted from Pioneer Woman
Serves 2.

Thai Peanut Noodles

Go-to meals make me happy. Seriously, I adore having a back up meal when my planned menu meal just doesn’t sound good that night. We have gone to this meal 3 times in...um...3 weeks! Yep, that’s why it’s called a “go-to”, I always have these ingredients (Do you know you can FREEZE fresh ginger? Just peel and freeze, then grate the frozen ginger right into your dish!) on hand. These have a perfect flavor, some kick, or alot of kick if your desire, and are actually really filling. Must be the peanut butter. MMm Mmm I might zap them onto our menu again this week...4 times in a month?! Whew that’s a good recipe!

Thai Peanut Noodles

Printable Version

1/2 c. chicken broth

3 Tbsp. creamy peanut butter

1-2 tsp. Sriracha chili sauce (1 is mild, 1.5 is medium, 2 is hot)

1 1/2 Tbs. honey

3 Tbs. soy sauce

1 Tbs. fresh minced ginger

2-3 cloves garlic, pressed or minced

8 oz. Udon or linguine noodles

Chopped cilantro, topping

2 limes, cut into quarters, topping

Chopped peanuts, topping

Bean sprouts, topping

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with cilantro, chopped peanuts, bean sprouts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Recipe adapted from Our Best Bites

Serves 2

Pan Fried Chicken with Prosciutto Cream (and Potatoes!)

Need an impressive dish to make this weekend? This is our new favorite meal. Enough said! No, really, this meal is SO BEYOND delicious. Every time we whip this up...which MIGHT be about 6 times in the past 2 months...we are once again floored at how good it is. The chicken is crunchy, the potatoes are chewy, and the cream sauce; O the cream sauce. It combines all of the components of this dish in a beautiful way. My mouth is watering right now. Maybe this is what can be for dinner tonight! (Side note, if I have extra cream sauce I use it as a type of “alfredo” on our chicken pizza the following night!)

Pan Fried Chicken with Prosciutto Cream (and potatoes!)
Printable Version

Chicken
3 tablespoons vegetable oil
4 boneless, skinless chicken breasts, pounded flat
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
2 cups panko
1/2 teaspoon dried oregano
1/4 teaspoon paprika
4 eggs, lightly beaten

Cream Sauce
6 ounces prosciutto, diced small
1/2 medium size white onion, pureed
2 cloves garlic, thinly sliced
3 cups heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped sage leaves

Potatoes
1 pound fingerling potatoes, sliced into 1/4-inch disks
6 cloves garlic
2 sprigs rosemary
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2-3 Tbs. Extra-virgin olive oil

Chicken
Season the chicken with salt and pepper, to taste. Put the flour, panko and eggs in separate bowls. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.

In a deep saute pan, heat the vegetable oil over medium heat.

Put the chicken  in the hot oil and cook on first side until golden brown, then turn on the other side. Cook about 4 to 5 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.

Cream sauce
In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the onion and garlic and cook until translucent, about 2 minutes.

Stir in the heavy cream and let simmer until reduced by half, stirring occasionally. Season with salt and pepper, to taste, and stir in the chopped sage.

Potatoes
Preheat the oven to 350 degrees F. In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes.

To serve: Divide the potatoes between 2 plates and top each with 2 chicken breasts. Spoon some of the cream sauce over the top and serve.

Serves 2
Recipe from Food Network

Baja Tacos with Avocado Cream

I love easy, delicious meals. This is the perfect meld between plain jane tacos and delicious deep fat fried chimichangas. The tasty inside has a small kick and just enough creamy-ness (is that a word?!) from the cheese. Then, O yes, this is the best part....the crunchy outside of these tacos...These were originally deep fried, but I am just not a fan of that! It is messy, and adds sooo many unnecessary calories. To top it all off, the avocado cream sauce. I could have deep fried these in this sauce and been a happy woman! I was fighting my hubby for the last bites of it...and now, my mouth is watering. To sum it up, give these a shot! They will be on my short list of go-to tacos, along with Buffalo Chicken Tacos and Chicken Chipotle Tacos!

Baja Tacos with Avocado Cream
Printable Version

Ingredients For the Filling
2-3 Tbs. canola oil, for frying
1 tablespoon butter
1/2 small white onion, diced
1 jalapeno, diced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 cups cooked, shredded chicken (rotisserie or THIS RECIPE is quick and easy!)
1 cup salsa
1/4 cup freshly chopped cilantro leaves
1 cup shredded Cheddar/Monterey jack blend
1 lime, juiced
Salt
6 flour tortillas

Avocado Cream
1 very ripe avocado, halved, pitted and flesh removed
1 (4-ounce) container sour cream
2 tablespoons fresh lime juice
Salt

Heat oil over medium heat in a shallow frying pan. To make the tacos: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 3 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add cooked, shredded chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice.

Spread a heaping spoonful of the chicken mixture along the middle of each tortilla. Roll tortilla tightly around the filling, tucking in the ends like a burrito, and secure with a toothpick. Cook until golden brown, turning halfway through, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. If necessary, keep tacos warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.

To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.

Dip or top your tacos with e the Avocado cream, and enjoy!

Recipe from Crystal
Makes 6 tacos

Sweet and Spicy Sticky Fingers

I am NOT, repeat NOT, a frozen food kind of girl. However, as life gets a little crazier with twin 9 month old boys running around, dinner turns into a big, fat mess in my kitchen, screaming, messy boys, and a yummy homecooked meal on the table. Now, the yummy homecooked part is great. But the sometimes I just don’t want to deal with a huge mess. I haven’t had a meal this easy to go-to in a while, and it hit the spot. Perfect tang, perfect spice, and, of course, CHICKEN! We devoured these, quick, and have had them 2 times since. Must be worth a shot!

Sweet and Spicy Sticky Fingers
Printable Version

1 pkg. frozen breaded chicken strips (We use Tyson brand)
6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)
4 Tbl. water
1 1/2 c. brown sugar

Prepare the chicken strips as directed on the back of the package. Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved. Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping.

Serves 2-3 people
Recipe from Six Sister’s Stuff

Stuffed French Toast

I don’t know about you, but when I go to a restaraunt and see “Stuffed French Toast” on the menu, I order it every time. Did you know how easy it is to make at home?! Seriously I was so shocked when  looked up the recipe and saw that it was virtually just as simple as regular french toast. Just add two more ingredients and one more step and you are good to go with that crispy outside, and ooey-gooey filling oozing out all over your plate. I barely needed syrup on this delicious rich breakfast treat!

Stuffed French Toast
Printable Version

4 thick slices French Bread
¼ cup Jelly, Jam, Or Fresh Fruit
4 ounces Cream Cheese, At Room Temperature
2 whole Eggs
½ tsp. Cinnamon
½ cups Skim Milk
2 Tablespoons Butter

Heat skillet or electric griddle to 325 to 350 degrees.
Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and fruit spread of your choice.  Combine well.
In a large, shallow, separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices.
When done stuffing each piece of bread, dip in egg mixture and completely coat each piece. Make sure all sides are covered.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.

Serves 4
Recipe adapted from Tasty Kitchen

Lemon Pepper Fetuccini

Pasta and me, well, we love eachother. I especially love my husband’s homemade pasta, but that is a post for another day! This is a nice, light pasta dish that you could serve as a main dish, or a perfect side to some chicken or a nice, juicy steak!

Lemon pepper fettuccini
Printable Version

Kosher salt
12 ounces fettuccine
1 tablespoon unsalted butter
½ of a meduim white onion, minced
1 1/4 cups heavy cream
1 large egg yolk
1 to 2 teaspoons finely grated lemon zest
1/3 cup grated pecorino cheese, plus more for garnish
Freshly ground pepper
Crusty bread, for serving (optional)

Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

Serves 3-4
Food network

B(Bacon) L(Lettuce) A(Avocado) T(Tomato) Sandwich

I was raised on BLT’s. You laugh, but mac and cheese and BLT’s were weekly meals in my house! My mom was a fabulous cook, I learned everything that I know from her...but fabulous cooks have to have easy meals to go to on occasion, and these were hers! When I got married, I couldn’t really make BLT’s unless they only include the B(bacon) and the L(lettuce)...now, who wants a bacon and lettuce sandwhich?! Anyone? Nope! About a year ago, I introduced my husband to the wonderful world of avocados, a world unknown to him before this point. He quickly got addicted and now orders guacamole every where we go! Now, a BLA sandwich is a ton more edible than a BL sandwich, so it was an instant success! I, of course, kept the tomato on mine, and my childhood favorite has been put back into session in my house...just in a different way! O yum, it is so crunchy, creamy, and delicious, and gives me a feeling of home. The best feeling, ever.

B(Bacon) L(Lettuce) A(Avocado) T(Tomato) Sandwich
Printable Version

8 slices bacon (we love applewood smoked)
8 slices bread (ciabiatta is amazing)
8 leaves romaine lettuce
2 medium tomatoes, cut into 12 slices
mayonnaise
salt and pepper, to taste

Prepare bacon as directed on package; drain thoroughly on paper towels. Toast bread under a broiler or in a toaster. Spread an equal amount of mayonnaise on 4 slices. Top each with equal amounts of bacon, lettuce, tomato, and avocado. Season with salt and pepper to taste. Cover each with another slice of toast. Cut sandwiches in half and serve immediately.

Makes 4 sandwiches.