Breaded Pork Chops, Italian Style

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Rainy and dreary here today which always makes me think of food.  I have to fast for a blood test this morning so it’s a doubly difficult morning.

I’ll be the first to admit that I am not the biggest fan of pork ~ except for bacon, of course ~ but I really like this recipe.  The chops turn out very tender and really go with any side.  Mr. Meat Eater ate 3 of them I think so that should tell you something.

It’s a very easy recipe but it does use an oven-proof skillet so watch out for that.

Breaded Pork Chops, Italian Style

3 eggs, lightly beaten
3 tbsps milk
1 1/2 cup Italian-style bread crumbs
1/2 cup grated Parmesan cheese
2 tbsps dried parsley
2 tbsps olive oil
4 cloves garlic, chopped
4 bone-in, center-cut pork chops

Preheat oven to 325º.

Combine the beaten eggs and milk in a small bowl. Mix the bread crumbs, Parmesan and parsley on a plate.

In an oven-proof skillet over medium heat, heat the olive oil. Once heated, stir in the chopped garlic and saute for a minute or two and then remove from the skillet leaving the olive oil. You can toss the garlic or save for another use if desired.

Dip each pork chop into the wet mixture then into the dry mixture, coating evenly. Place coated chops in the pan and brown for about 5 minutes on each side.

Place the skillet with the chops in the oven and bake for 25 minutes.

Makes 4 servings.

Happy Cooking!

Parmesan and Garlic Fries

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These are to die for!  The hardest thing about this recipe is cutting up the potatoes.   I wanted mine to look like fries so it took a bit to cut them up and then I realized I had a little contraption that would have done it for me.   Argh!!!  No matter how you cut them up, you have to try them ~ they would be perfect for a Super Bowl party, too.

Parmesan and Garlic Fries

4 large russet potatoes, cut into 1/4 inch strips ~ you can leave them unpeeled if you prefer
1/4 cup olive oil
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley

Preheat oven to 425º.

In a large mixing bowl, place the cut potatoes and pour the olive oil over the top. Sprinkle on the garlic, thyme and seasoned salt. Mix well until the potatoes are evenly coated. Spread the potatoes on a baking sheet in a single layer. DO NOT throw away the oil that is left in the bowl.

Bake 30 minutes, turning the fries over halfway through (I didn’t do this because I forgot and I don’t think it really matters if you do or you don’t). After 30 minutes of baking, return the fries to the bowl with excess oil and sprinkle with the Parmesan cheese and parsley. Toss to coat and return to baking sheet and bake for another 10 minutes.

If desired, sprinkle fries again with a few shakes of Parmesan and a few shakes of seasoned salt.

Makes 4 servings.

Happy Cooking!

Brown Rice Casserole

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A fabulous recipe I found on Allrecipes!  I served it with salsa chicken (recipe will be coming) so I left out the chicken the recipe calls for but I did put in the leftover salsa chicken and reheated the next day and it was great.  I imagine the casserole with the chicken added would be a great one-dish meal.

Brown Rice Casserole

1/3 cup brown rice
1 cup water, chicken broth, vegetable broth
1 tbsp olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked boneless chicken breasts, chopped, (optional)
1/2 cup sliced mushrooms
1/2 tsp cumin
salt and cayenne pepper to taste
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilie peppers, drained ~ use fire roasted if you can find them
1/3 cup shredded carrots
2 cups shredded taco or Mexican cheese

Cook rice using the water or broth according to package directions.

Preheat oven to 350º and grease a casserole dish.

Heat olive oil in a large skillet over medium heat and saute onion until tender and translucent. Mix in the zucchini, chicken (if using), and mushrooms. Season with the cumin, salt and cayenne. Saute until chicken in heated through and zucchini is browned.

In a large mixing bowl, mix the cooked rice, mixture in skillet, beans, chilis, carrots, and 1/2 of the cheese. Transfer to casserole dish and sprinkle with the remaining cheese.

Cover with foil and bake 30 minutes. Uncover, and continue baking for 10 more minutes or until lightly browned and bubbly around the edges.

Makes 6-8 servings.

Happy Cooking!

Sausage Stuffed Mushrooms

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I am still stunned at myself for choosing to make a Sandra Lee recipe as she is not a favorite of mine and I usually don’t watch her show.  For some reason, I had the FN on before the holidays and Sandra made these mushrooms and since I am addicted to mushrooms,  I tried them.  They ARE good!  They take a bit of time to make but are easy to assemble.

The pictures are lousy because I didn’t get a chance to put them on a plate before they were scarfed up!  I had to elbow my way in to grab a couple pictures.

Stuffed Mushrooms

24 large stuffing mushrooms
olive oil
4 links sweet Italian sausage, removed from casing
1 1/2 cups diced leeks
1 cup cornbread stuffing
1/2 cup warmed chicken broth
1/2 tsp dried sage
1 tsp minced garlic
1/4 cup grated Parmesan cheese, divided

Preheat oven to 375º. Spray a cookie sheet with cooking spray and set aside.

Wipe mushrooms clean and remove stems but save the stems. Brush each cap with some olive oil.

Dice the stems.

In a large skillet over medium heat, add 2 tbsps olive oil. Add mushroom stems and cook for 1 minute. Add sausage; breaking up any clumps. Saute for 3 minutes. Add the diced leeks and saute for another 3 minutes or until the sausage is completely cooked through and the leeks are tender. Remove from the pan and set aside.

In a medium bowl, combine the stuffing and warmed broth. Let sit for a minute or two until the stuffing softens. Stir in sausage mixture, sage, garlic, and 2 tbsps Parmesan into stuffing.

Fill each mushrooms with some stuffing mixture and place on prepared cookie sheet. Sprinkle mushrooms with remaining 2 tbpsp of Parmesan.

Bake for 20-25 minutes.

Serve immediately.

Makes 6-8 servings.

Happy Cooking!