Sunday, April 19, 2015
There has been an extra can of apple pie mixture in my pantry for a while now. It has been there since I used one of them for my Easy Fried Apple Pies. It has been haunting me. Other than picking up another can and making an apple pie (as I have a deep dish frozen crust in the freezer to use also) I have been unable to come up with an idea. Until now.
Friday, April 17, 2015
My mother used to bake chicken wings when we were growing up and all she did was add seasonings and dots of butter on each wing. By the mid to late 1960's there was a pre-made "salad seasoning" mix that hit the market and she used it not only in salad dressings but on top of chicken wings as well. Our whole family loved the wings and back then they were cheap by the day's standards. Today, not so much. Maybe it's due to the popularity wings gained when the Buffalo Wing was introduced to the foodie scene and ever since there has been a zillion recipes created using wings.
Wednesday, April 15, 2015
Monday, April 13, 2015
Barbecue Shrimp is an appetizer at Ruth Chris Steakhouse and whenever I have had the opportunity to dine there it is what I order. It's fabulous. I tried recreating it years ago and I must say it was fairly good, but not exactly like what I had at the restaurant. Determined to try it again, I went searching to see if perhaps there was a published recipe. There was. I found it on Food.com and am going to use that recipe because it sounds like the real deal.
Thursday, April 9, 2015
There is something I have to admit to you. I have never been a huge fan of ham. Not that I don't like it, it's just not generally one of those things when we discuss "what would you like for dinner" that ham pops out of my mouth. But this holiday ham glaze is rather changing my perspective about ham. The glaze itself is not my own creation, but rather my husband's and the cooking method we devised for baking the ham came from all of the information we have gleaned from watching a lot of food related programs.
Tuesday, April 7, 2015
The flavor and texture that melted cheese in a frying pan when it gets kind of crispy and browned makes my taste buds go a little berserk in a good way. I love that. Like fried cheese; you know what I mean?
- 2 1/3 lb. boneless pork chops
- 1 bag shredded cheese (Monterey Jack or Mozzarella)
- 2 cups plain bread crumbs
- 3 eggs
- 2 tbsp. milk
- 2 tbsp. granulated garlic
- 2 tsp. onion powder
- 3 tbsp. Parmesan Cheese - plus extra
- 1 tbsp. parsley flakes
- 1 tsp. salt
- 1 tsp. black pepper
- olive oil (or vegetable)
- Slice each chop in half lengthwise to make eight portions. Using a meat mallet pound them down to even thickness.
- In a deep dish combine the eggs and milk and whisk together.
- In another dish combine the bread crumbs and spices and Parmesan Cheese. Mix well. Take about 1/2 cup of the shredded cheese and pulse quickly in a food processor to get it a bit smaller. Add the the bread crumbs and mix well.
- Dredge the chops in the egg mixture then the cheesy bread crumb mixture getting a nice coating on both sides and place on a waiting plate.
- Set a large skillet over medium high heat and add in enough oil to coat the pan. Fry each one until golden brown - about 2 minutes per side. Do in two batches and place on a waiting plate.
- To an oven proof casserole dish, add some of your tomato sauce on the bottom. Add in a layer of the cutlets. Spoon sauce over each cutlet and then add some grated Parmesan cheese on top.
- If doing in two layers add some shredded cheese over the pork and do another layer if need be. Pork, sauce, Parmesan Cheese and end with shredded cheese on top. Drizzle a little olive oil over the cheese if you are using a shredded cheese that does not melt well.
- Bake in a 400° oven, uncovered for about 20-25 minutes until the cheese is golden brown and sauce is bubbly.