Panko Crusted Pork Chops

This recipe has quickly become one of our favorites. It has great flavor, it’s relatively healthy, it’s easy to prepare, and we almost always have all of the ingredients on hand. What more could you ask for? I have made this several times since we first tried and will be making it again and again.

Panko Crusted Pork Chops
Ingredients:

2 teaspoons whole wheat flour
1/4 teaspoon salt
1/4 teaspoon onion flakes
1/4 ground cumin
1/4 teaspoon chili powder
1/4 teaspoon red pepper flakes
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup whole-wheat panko
2 4-ounce center cut pork chops
1 teaspoon olive oil or canola oil
Cooking spray

Dressing:
1 tablespoon chopped green onions
1 tablespoon chopped fresh-leaf parsley
2 tablespoons fat-free sour cream
1 tablespoon fat-free milk
1 tablespoon reduced-fat mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder

Directions:
Preheat the oven to 450 degreen F. Combine the first six ingredients in a shallow dish. Whisk the soy sauce and egg white in a different medium bowl. Place the panko in another shallow dish.

Dredge the pork in the flour mixture, then dip into the egg mixture, followed by dredging in the panko drumbs. Heat the oil in the large skillet over high heat and add the pork to the pan. Cook for 2-3 minutes per side. **note: depending on the size of the pork chop I find that they are cooked through after this step. If you have a thicker chop than you will want to continue**

Line and/or spray a baking sheet with cooking spray and place the pork chops on it. Bake for 7-8 minutes or until cooked through.

Source: The Crepes of Wrath

Tortilla and Black Bean Pie

Sometimes I try recipes even though I think I might not like them. This is one of those recipes. I wasn’t sure I liked black beans. I decided to try the recipe anyways because I had heard such wonderful things about it. Well, it turns out I do like black beans. This dish was fantastic! I was afraid Joe wouldn’t like it since it was meatless, but he raved about it. So, if you’re looking for a great meat-less dinner this is sure to be a winner.

The only thing I changed from the original recipe is that I used corn tortillas because that’s what I had on hand. They don’t fit nicely in a springform so they do have to be trimmed. I put one in the center and cut two tortillas in half and placed the around the center tortilla. I much prefer the taste of corn tortillas and this worked out perfectly.

Tortilla and Black Bean Pie
Ingredients:
4 (10-inch) flour tortillas or about 12 corn tortillas
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 cloves garlic, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese
sour cream and salsa, for serving

Directions:
Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges and serve with sour cream and salsa.

Source: Liz’s Cooking Blog

Enchilada Casserole

Enchiladas are one of my favorite foods ever. This casserole not only cured my Mexican food craving, but it also reminded me of my favorite Mexican restaurant. They are SO good. This will be a recipe that I make over and over again.

I will also be submitting this recipe to Joelen’s Foodie Films event featuring Mexican inspired dishes. Check out her blog for great recipes and blogging events!

 

Enchilada Casserole
Ingredients:
1 1/2 lbs. ground turkey
1 can re-fried beans
1 Tbps canola oil
1/2 Cup chopped onion
1/2 Cup chopped bell pepper
2 garlic cloves minced
1 Tbsp fresh chopped parsley
24 oz tomato sauce
2 Tbsp chilli powder, divided
2 Tbsp cumin, divided
2 tsp smoked paprika, divided
2 tsp dried oregano
pinch of sugar
dash of cayenne
salt & pepper to taste
18 corn tortillas
2 1/2 cups shredded cheese (I used cheddar)

Directions:
Heat a medium skillet over medium heat and add ground turkey. Add 1 Tbps of chilli powder, 1 Tbsp cumin, 1 tsp oregano, and salt & pepper to taste. Cook until evenly browned. Drain and set aside.

Wipe out skillet with paper towels and add oil. Heat over medium and saute onions and pepper. When onions are translucent add garlic and parsley. Cook another minute. Add tomato sauce and the rest of the spices and sugar. Let simmer about 5 minutes.

Transfer turkey to a mixing bowl and add refried beans and about 1/4-1/2 cup of the enchilada sauce. Mix well. In a 9×13 casserole dish layer 6 tortillas on the bottom, cover with sauce, then meat mixture, then cheese. Repeat with remaining ingredients. Bake at 350 for 25 minutes.

Source: Culinary Infatuation

Sausage and Spinach Stuffed Shells

I love meals that can feed an army. This meal in particular could feed a large crowd, be used for several meals and/or lunches, or be thrown in the freezer and used another day. I don’t think I’ve ever had a bad stuffed shell recipe, but the flavors in this one are especially great. In lieu of traditional marinara sauce chopped tomatoes are used. I enjoy marinara sauce with my pasta and was a little nervous. I stuck with the recipe as is and am glad I did. The tomatoes were a perfect topping and let the sausage and spinach really shine through.

Sausage and Spinach Stuffed Shells
Ingredients
1 12-oz package jumbo pasta shells
1 Tbsp olive oil
1 Cup yellow onion, finely chopped
1 lb Italian sausage, casings removed
3 cloves garlic, minced
1 large egg, lightly beaten
1 15 oz. container ricotta cheese
 10 oz frozen chopped spinach, thawed and drained
1 Cup freshly grated Parmesan cheese, divided
1 Tbsp. chopped fresh basil or 1 tsp dried basil
1/4 cup bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 28 oz can chopped tomatoes with herbs, including the liquid

Directions
Bring a large pot of water to boil.  Salt water and cook pasta shells according to package directions.  Drain, rinse with cold water, and set aside.

Heat olive oil in a large skillet over medium-high heat.  Add the onions and cook until softened, about 5 minutes.  Add the sausage to the pan, and cook through breaking into smaller pieces.  Add the garlic and cook until fragrant, about 30 seconds.  Remove from the heat.

In a large mixing bowl, combine the egg, ricotta, spinach, 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper.  Stir to combine.  Add the cooked sausage mixture to the bowl and stir until evenly mixed.

Preheat the oven to 375 degrees F.  Spread a thin layer of the chopped tomatoes in a 9×13 baking dish. Stuff each shell with some of the sausage and cheese mixture (I like to use a pastry bag for easy filling), and arrange in the baking dishes, open side up.  Spread the remaining tomatoes over the top of the pasta shells.

Cover the pans with foil and bake for 30 minutes, until hot and bubbling.  Remove foil and sprinkle with remaining Parmesan cheese.  Bake, uncovered, for 10 more minutes.  

Source: Annie’s Eats

Chicken Piccata

As a child I used to eat lemons whole. Just like an orange. I have always always loved lemons and other tart things. I especially like the lemon paired with the capers and fresh parsley in chicken piccata. I was surprised at how quickly this came together as well. It’s a quick weeknight meal that sure looks like it took a long time.

The only change I made to this recipe was using chicken tenderloins instead of breasts. I only made enough chicken for the two of us, but I kept the full amount of sauce because I’m always afraid there wont be enough (and my husband likes lots of extra!). I actually though it was perfect since I served it over pasta. It made a perfect pasta sauce. Enjoy!

Chicken Piccata
Ingredients:
2 large lemons
6-8 chicken breast tenderloins
salt & pepper
1/2 cup all purpose flour
4 Tbsp vegetable oil
1 small shallot, minced or 1 small garlic clove, minced
1 cup chicken stock
2 Tbsp small capers, drained
3 Tbsp unsalted butter, softened
2 Tbsp minched fresh parsley leaves

Directions:
Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.

Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice, reserve.

Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working with one cutlet at a timme, coat with flour, and shake to remove excess.

Heat a large skillet over medium-high heat until hot, about 2 minutes. Add 2 Tbsp of oil and swirl to coat pan. Lay half of chicken pieces in skillet (or all if you can fit them). Saute chicken without moving them, until lightly browned on the first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes. Remove pan from heat and transfer chicken to the plate in the oven. Add remaining tablespoons oil to the now-empty skillet and heat until simmering. Add remaining chicken and repeat.

Add shallot or garlic to the empty skillet and return skillet to medium heat. Saute until fragrant, about 30 seconds for the shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until it melts and thickens sauce. Add parsley. Spoon sauce over chicken and serve immediately.

Source: Cooks Illustrated

Florentine Turkey Meatloaf

Every week I like to try at least one new recipe along with our old favorites. I have always looked at this meatloaf recipe and for one reason or another I never made it. What a mistake that ways. This was so delicious and quite healthy as well. This will definitely become one of our old favorites that we will make again and again.

The only change I made to this recipe was to use fresh spinach that I already had on hand.

Turkey Florentine Meatloaf
Ingredients:
1 1/4 pounds ground turkey
1 cup spaghetti sauce, divided
1/2 cup Italian-seasoned bread crumbs
1/2 cup finely chopped onion
2 eggs, slightly beaten
2 tablespoons grated Parmesan cheese
1/2 teaspoon fennel seed, crushed (optional)
1 package (10 oz) frozen chopped spinach, thawed and well drained
3/4 cup low-fat shredded mozzarella cheese

Directions:
Preheat oven to 350. Line an 8- or 9- inch loaf pan with foil with dull side toward food.

Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in medium bowl.

Press half of turkey mixture into foil-lined pan. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.

Toss spinach and mozzarella cheese together; spoon into indentation, mounding in center. Press remaining turkey mixture evenly over top, sealing edges.

Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake 15 minutes longer. Let stand 10 minutes

Source: Pennies on a Platter

Baked Shrimp Scampi

For my birthday, I received several great cookbooks, one being Ina’s newest. The first recipe that jumped out to me while paging through was this one. One of the things I love about Ina is the simplicity of her ingredients. She uses very few ingredients to create amazing flavor. I can’t wait to try this again.

Baked Shrimp Scampi
Ingredients:
2 pounds shrimp in the shell (I used 20/lb size)
3 Tbsp olive oil
2 Tbsp dry white wine
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
4 tsp minced garlic (4 cloves)
1/4 cup minced shallots
3 Tbsp minced fresh parsley
1 tsp minched fresh rosemary leaves
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
1 extra-large egg yolk
2/3 Cup panko
lemon wedges, for serving

Directions
Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 tsp salt, and 1 tsp pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp salt, and 1/4 tsp pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curing up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10-12 minutes, until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Source: Barefoot Contessa Back to Basics, by Ina Garten

Shrimp Lasagna Rolls

I thought a long time about making these. I saw the recipe, was intrigued, and then decided not to make them. Then, one day I got to thinking. I like several other pasta recipes with seafood in them so why was I discriminating against this one? Well, I finally made them and really enjoyed them! I just love lasagna rolls — perfectly portioned pieces of lasagna. If you think you might like these give them a try! You will not be disappointed.

Shrimp Lasagna Rolls
Ingredients
12 lasagna noodles
3 Tbsp olive oil
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper
3 cloves garlic, chopped
2 (15 oz) containers ricotta
1/2 Cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1/4 Cup chopped fresh basil
1/4 tspfreshly grated nutmeg
3 Cups marinara sauce, store-bought or homemade
1 1/2 Cups grated mozzarella cheese

Directions
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender, but still first to the bite, about 8 minutes. Drain.

Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and garlic to the pan and saute until shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the shrimp and place in a bowl with 2 cups ricotta cheese, parmesan cheese, eggs, bails, 3/4 tsp salt, 1/4 tsp pepper, and nutmeg. Stir to combine. In another bowl, combine the marinara sauce with remaining 1 cup ricotta and stir to combine.

To make the lasagna, cover the bottom of a 9 x 13 ince baking dish with 1 cup marinara mixture. Lay a lasagna noodle flat on a dry work surface. Spread about 1/4 cup shrimp mixture evenly over the noodle. Roll up and place seam-side down in the baking dish. Repeat with remaining noodles.

Pour remaining sauce mixture over the lasagna rolls and sprinkle with mozzarella. Bake for 25 minutes or until cheese starts to turn golden brown.

Source: …and a cookie for dessert

Eggplant Parmesan

Last week I was reminded of this recipe when Joelen posted on her blog. I made this recipe a couple years ago (or so it seems) and really enjoyed it then. The problem is — I forgot about it. I love this version because it isn’t fried, but it doesn’t taste like its missing anything. I’m starting to see eggplant on sale too so I will definitely be making this again very soon. I used my own marinara sauce that I have stashed in the freezer, but you could easily use store-bought. Also, the recipe can easily be doubled and made in a 9×13 pan. 

Eggplant Parmesan
Ingredients
2-3 Cups marinara sauce
1 (1 pound) eggplant, cut crosswise into 1/4 inch slices
1/4 cup water
2 eggs, lightly beaten
1 1/4 Cup italian style breadcrumbs
1/4 Cup grated parmesan cheese
cooking spray
1 1/2 cups mozzarella cheese

Directions
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl for the eggwash. Combine breadcrumbs and Parmesan cheese for the breading; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place eggplant on a baking sheet coated lined with parchment paper, and broil 5 minutes on each side or until browned. Set eggplant aside.

Spread half of tomato mixture in bottom of a 8 x 8-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs or basil, if desired.

Source: Joelen’s Culinary Adventures

Cream of Mushroom Soup

I have had this recipe bookmarked since Septempber. I can’t believe I waited so long to try it! The homemade mushroom broth adds an incredible depth of flavor to this soup that is perfectly complimented with the thyme. This is a great cold weather meal and since we have gotten some chilly weather here in Florida I seized the opportunity.

Cream of Mushroom Soup
Ingredients
5 oz fresh shiitake mushrooms
5 oz fresh portobello mushrooms
5 oz fresh cremini (or porcini) mushrooms
1 Tbsp extra virgin olive oil
9 Tbsp butter, divided
1 Cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 tsp minced thyme leaves, divided
kosher salt
freshly ground black pepper
2 Cups chopped leeks, white and green parts (about 2 leeks)
1/4 Cup all-purpose flour
1 Cup white wine
1 Cup half-and-half
1 Cup heavy cream
1/2 Cup fresh flat leaf parsley, chopped

Directions
Clean the mushrooms by wiping them with a dry paper towel. Separate the stems and coarsely chop. Slice the mushroom caps 1/4 inch thick and, if they are bit, cut them into bit-sized pieces. Set aside

To make the stock, heat the olive oil and 1 Tbsp of the butter in a large pot. Add the chopped mushroom stems, onion, carrot, sprig of thyme, 1 tsp salt, and 1/2 tsp pepper and cook over medium-low heat for 10-15 minutes, until the vegetables are soft. Add 6 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15-20 minutes, until the leeks begin to brown. Add the mushrooms and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 tsp salt, and 1 tsp pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Source: Rediscovering the Joy of Cooking