Parmesan Baked Pork Chops
Need a really quick and easy supper idea, Then take a minute to check
the following recipe out. These were the best pork chops I have eaten in
a long time. So moist and tender and the flavors were amazing!
Serves: 4
Prep Time: 5 Min
Cook Time: 45 Min
Cooking Method: Bake
Ingredients:
4 boneless pork chops, 1/2" thick
1 Tbsp olive oil
1 c parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder
Directions
On a plate combine the last 4 ingredients. Rub the pork chops with olive
oil and then dip (coat) each one in the cheese mixture. Press the
mixture over the pork chops to make sure they are well covered in it.
Line a pan with tin foil and spray with cooking spray. Place the pork
chops on the pan and bake at 350 degrees for 40-45 minutes.
POTATO ROUNDS/BITES
Here is a simple and delicious potato dish or side dish recipe. Goes
great with everything you might make for supper OR by itself try this
one out today.
Ingredients:
2 large unpeeled baking potatoes
Olive oil ( can use canola or vegetable)
1 cup (4oz) Colby/Monterey Jack Cheese
6 bacon slices
1/3 cup green onions (optional.. My kids don't like them so I don't use them~ so they aren't shown in the picture)
1/4cup BBQ sauce ( any kind you like... I use Kraft hickory honey smoked)
Directions:
Preheat oven to 450degrees
Cut potatoes into 1/4 inch slices. Brush both sides with oil. Place on a
baking sheet with edges. Bake for 20 minutes or until lightly browned
then remove from oven.
While potatoes in the oven: cook bacon on stovetop until crisp, drain
and crumble. In a medium bowl combine bacon, cheese and sliced green
oinion and toss together.
With a basting brush, brush each potato slice with BBQ sauce and
sprinkle cheese mixture on top. Bake 3-5 minutes until cheese melted!!
Can be used as an appetizer or as a side to a meal.
Enjoy!!!
French Silk Pie:
Need a fun and easy dessert recipe? Want some that will be a big hit,
then take a minute and check the following french silk pie recipe for a
simple dessert recipe idea.
Ingredients
(9-inch pie):
Crust
2 1/2 cups Oreo cookie crumbs
1 stick unsalted butter, melted
Filling
1/2 cup granulated sugar
2 large eggs, lightly beaten
70 grams dark chocolate, melted
1 stick unsalted butter, softened
1 1/2 cups whipping cream
2 teaspoons vanilla extract
1 tablespoon shaved dark chocolate
Directions:
Preheat oven to 350F. Grease a 9-inch tart pan or springform pan.
To prepare crust, mix Oreo cookies crumbs and melted butter in a small
bowl, until a moist yet crumbly mixture forms. Firmly press the mixture
into the bottom and sides of the pan.
Bake for 10 minutes. Let cool completely on a wire rack.
To prepare filling, cook sugar and eggs in a medium heat-proof set over a
pot of barely simmering water, keep whisking until thick enough to coat
the back of a spoon, about 5 minutes.
Stir the melted chocolate into the mixture until smooth. Remove from heat and set aside until completely cooled.
In the bowl of a standing mixer fitted with the paddle attachment, beat
the butter until light and fluffy. Add the cooled chocolate mixture and
continue beating until fully combined.
In another bowl, beat the cream and vanilla until it holds firm peaks.
Reserve about half cup for garnish. Gently fold the remaining whipped
cream into the chocolate mixture until incorporated and the mixture is
light and fluffy.
Pour the mixture in the crust. Smooth the top with a spatula. Refrigerate the pies until set, at least 4 hours.
Remove pie from pan, top with the reserved whipped cream and shaved chocolate. Serve.
Want something different this evening for supper or dinner? Then take
and give the following , caramelizedgarlicandmisosalmon a try today. And
see what your famliy thinks.
Ingredients:
500 g (1 lb) salmon filet (without skin)
3 cloves garlic, pressed
1 1/2 tsp grated fresh ginger
1 tsp miso paste
6 Tbsp honey
4 Tbsp soy sauce
Instructions:
Combine soy sauce, honey, miso paste, ginger and garlic in a bowl and whisk well.
Place marinate and Salmon FIlet in a Ziplock bag and refrigerate and marinate everything for at least 30 minutes or over night.
I prepare something looking like a boat out of Aluminium foil but of course you can also line a pan wit foil.
Preheat a heavy pan with just a thiny bit of peanut oil. Once your pan
is extremly hot sear the top of the salmon for about 1 minute or until
you have a nice crust.
Immediatly transfer your salmon to your prepared aluminium foil boat. Flip salmon so the crisp side is faced up.
Bake your salmone in your preheated oven by 180 C (350 F) for 15-20
minutes (depending on thickness). Baste salmon with the sauce halway
through.
Pour marinate out of the Ziplock bag into a sauce pan. Bring sauce over
medium high heat to a boil and simmer for about 5 minutes until reduced.
Serve Salmon with reduced sauce.
Read more:
http://www.cooking-with-us.com/caramelizedgarlicandmisosalmon.php#ixzz3NcO7AlVm
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and view the whole site from a single location and check out all the
simple and quick recipes on the whole site from one spot. Don't forget
to stop on by and visit Our Online Store for some great deals for your whole home inside and out.
Have
a recipe that you would like to take and either Multiply OR Divide,
then take and check the following recipe multiplier and divider tool out
by Clicking Here just a matter of copy and paste the recipe and when
your done hit a button check it out today:
Lemon-Garlic Spaghetti with Sausage Meatballs
Makes: 4 servings
Prep: 15 mins
Cook: 20 mins
Ingredients
1/4 cup plus 1 tbsp extra virgin olive oil
6 cloves garlic, 5 very thinly sliced and 1 grated
1 lemon; zested and juiced
3 mini whole wheat pitas, torn into big pieces
3 cups baby arugula, coarsley chopped
1 pound sweet or hot italian pork sausage; casings removed
1 cup loosely packed shredded gruyere
salt and pepper
1 13 1/4 ounce box whole wheat spaghetti
1 1/4 cups grape tomatoes, halved
Directions
In a small saucepan, cook 1/4 cup olive oil and the sliced garlic over
low heat until the garlic is fragrant and golden, 5 minutes. Remove from
the heat and stir in the lemon zest.
In a food processor, pulse the pitas to very fine crumbs and transfer to
a large bowl. Finely chop 6 tbsp of the arugula and stir into the
crumbs along with the sausage, cheese and grated garlic. Form into 12
meatballs.
In a large nonstick skillet, heat the remaining 1 tbsp olive oil over
medium-high heat. Add the meatballs and cook until well browned on all
sides, 2-3 minutes. Add 1 cup water and a generous pinch of salt. Cover,
lower the heat to medium and cook, turning once, until just cooked
through, about 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the
spaghetti and cook according to package directions until al dente. Drain
the pasta, return it to the pot and toss with the garlic oil, lemon
juice, the remaining arugula and the tomatoes. Season with salt and
pepper. Serve with the meatballs.
Tip Swap It
For a Middle Eastern twist, add 1 tsp ground cumin to the meatball mixture and use cilantro instead of arugula.
Here is a simple kids supper idea the kids will go crazy for. I
know my kids love this super quick and easy supper idea. This quick and
easy supper idea is the perffect simple supper idea when your not sure
what to make for dinner or are tired of the sam e old thinfs. If your
anything like me the same supper ideas get old real quick, real fast.
And the kids are always saying "Not that again" so why not try this
simple supperr idea thats quick and easy for something different and
give the kids a simple supper idea that both good tasteing and good for
them. Makes a great supper suggestion to for the last minute supper
ideas try it tonight your sure to love it.
Preheat oven 350°F. Pour ... and 1/2 of the green beans. Bake for 30 ... cool for about 5-8 minutes.
CREAMY AND CHEESY GREEN BEAN CASSEROLE :
Ingredients:
1 can French fried onions
2 cans regular or French cut green beans, drained
1 box of Velveeta cheese
1 can of cream of celery soup
3/4 cup milk
Preheat oven 350°F.
Directions:
Pour ingredients in layers into baking dish using only 1/3 of the can of
onions, 1/2 the cream of celery, 1/2 the milk, 1/2 the Velveeta, and
1/2 of the green beans.
Bake for 30 minutes. Remove from oven. Add remaining ingredients to make
another layer. Top with slices of Velveeta then pour the remaining 2/3
the can of onions on top. Bake for ten minutes. Let stand and cool for
about 5-8 minutes.
Submitted by: Chris
Take a moment to check out the Site Map
and view the whole site from a single location and check out all the
simple and quick recipes on the whole site from one spot. Don't forget
to stop on by and visit Our Online Store for some great deals for your whole home inside and out.
Have
a recipe that you would like to take and either Multiply OR Divide,
then take and check the following recipe multiplier and divider tool out
by Clicking Here just a matter of copy and paste the recipe and when
your done hit a button check it out today:
Born-Again Pumpkin Pie
Here's a low-calorie, low-fat version of pumpkin pie that's worthy of being on your Thanksgiving dessert buffet.
Ingredients
1/4 cup crushed gingersnaps
1/2 cup crushed graham crackers
1 tablespoon sugar
1 tablespoon flour
3 tablespoons margarine, melted
1 16 ounce can pumpkin
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup refrigerated or frozen egg product, thawed
1 cup evaporated skim milk
Directions
1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs,
sugar, and flour; drizzle with melted margarine and mix with a fork.
Using your fingers, pat crumbs to cover the bottom and sides of the pan.
Chill about 1 hour or until firm.
2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and
nutmeg. Blend in egg product with a rotary beater or fork. Gradually
stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie
with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake
for 10 to 15 minutes or until center appears set when shaken. Cool on
wire rack; cover and chill to store. Makes 8 servings.
nutrition information:
Per Serving: cal. (kcal) 222, Fat, total (g) 7, chol. (mg) 1, sat. fat
(g) 1, carb. (g) 34, fiber (g) 2, pro. (g) 7, vit. A (IU) 6754, vit. C
(mg) 2, sodium (mg) 233, calcium (mg) 121, iron (mg) 3, Percent Daily
Values are based on a 2,000 calorie diet
