Month: October 2011

Italian Breaded Pork Chops, Honey Glazed Carrots, and Ice Cream Bread

I was more ambitious yesterday in the kitchen than I’ve been in a week or so, so you get to enjoy the (recipe) fruits of my labors.  I actually made the ice cream bread first yesterday, but I’m going to put the recipe last so you get more than dessert.  🙂

Main course I modified a bit, because it’s a recipe that I’ve done before.  I made the pork into medallions, as you’ll see in the picture, instead of keeping them as chops.  I found the pork stays more moist and is easier to eat that way.

So, onward!

Main Course: Italian Breaded Pork Chops
(allrecipes.com)

Prep Time: 25 minutes
Cook Time: 35 minutes
Serves: 4

Ingredients

3 eggs, lightly beaten
3 tbsp milk
1 1/2 cups Italian seasoned bread crumbs (I made my own by blending regular bread crumbs with Italian seasoning)
1/2 cup grated Parmesan cheese (you can use the stuff in the container, you don’t have to grate yourself)
2 tbsp dried parsley
2 tbsp olive oil
4 cloves garlic, peeled and chopped
4 pork chops  (I’ve used 2 cut in half, or pork medallions.  Actual pork chops tend to be kind of thick.)

Directions

1.  Preheat oven to 325 degrees F

2.  In a small bowl, beat together the eggs and milk.  In a separate small bowl, mix the bread crumbs, Parmesan cheese and parsley.

3.  Heat the olive oil in a large, oven-proof skillet (if you don’t have one, that’s fine, just use a regular skillet.  I’ll explain later.)  Stir in the garlic and cook until lightly browned.  Remove the garlic, reserving for other uses (or chuck).

4.  Dip each pork piece into the egg mixture, then into the bread crumb mixture, coating evenly.  Place coated pork chops in the skillet, and brown about 5 minutes on each side.  (until golden brown)

5.  Place the skillet in the preheated oven.  If you don’t have an oven-safe skillet, transfer the pork to a casserole dish large enough for them, then place in oven.  Cook for 25 minutes, or to an internal temperature of 160 degrees F.

They should look like this (if medallion style):

 

Veggie: Honey Glazed Carrots

This one’s rather short, because I glanced at a recipe by Sunny Anderson and did it on the fly.  These are done in no time at all.

Ingredients

Can of carrots, sliced
1 tbsp butter
1 tbsp honey
1/2 tbsp lemon juice
salt and pepper

Directions

1.  Cook can of carrots in their own juice in a medium saucepan.  They will become tender.  Drain off liquid.

2.  Add the butter, honey, and lemon juice, cooking until the carrots are coated.  Cook about 5 more minutes for a glaze to form.  Finish with salt and pepper, and serve.

 

And now the piece de resistance, which Jeff can’t stop eating –

Dessert: Ice Cream Bread

Yes, I stole this liberally from The Hungry Housewife, because she’s so amazing.  And this recipe is so fool-proof even I got it to rise, and I am not the best baker on the planet.  And you should read what she wrote for the entry on Ice Cream Bread anyway, because it’s hilarious.
…Anyway.

Ingredients

2 cups of ice cream, any flavor, softened
1 1/2 cups Self-Rising flour (Self-Rising flour is for every 1 cup flour, add 1 1/2 tsp baking powder and 1/2 tsp salt.)

Directions

1.  Preheat your oven to 350 degrees F.  Spray and flour an 8×4 loaf pan, or line with parchment paper.

2.  In a medium bowl mix the ice cream and flour together until just combined.  Scoop into the pan and smooth out.

3.  Bake for about 45 minutes, or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.

4.  Remove from pan and allow to cool.

I used Cookies and Cream ice cream, and it was AWESOME.  I cannot say enough how good a balance between ice cream and bread this is.  You’ll just have to try it for yourself.

Behold, the loaf in all its glory:

 

 

That’s about it for this time.  Next week I think I’m going to try an American Goulash I saw Michael Symon make on The Chew.  🙂

Quick “Box” Mac and Cheese

Stolen liberally from the good people at Naturally Ella, because I was lazy last night and didn’t want to make an indepth dinner.  And yes, Jon, more cheezygooeycarb goodness.  We’re fans around my house.  🙂

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 2

Ingredients

6 oz pasta
1 tbsp butter
1 tbsp flour
1/2 cup milk
3/4 cup shredded cheddar cheese
pinch of salt and pepper
1/2 tsp of garlic powder (I used garlic salt because we didn’t have garlic powder, and omitted the salt.)

 

Instructions

1. Prepare pasta according to box, drain and set aside.

2.  In a small pan, heat butter over medium-low heat until melted.  Whisk in flour and let cook for 1-2 minutes.  Whisk in milk, salt, pepper, and garlic.  Continue to whisk until mixture begins to thicken (1-2 more mins).  Once thickened, remove from heat and mix in cheese, continuing to whisk until melted.  If cheese sauce seems too thick, add a little more milk.  Stir into pasta and serve.

You can add any favorite type of vegetable to this, like broccoli, squash, onions, or anything else you can think of.

 

Anne made, Jeff approved.  That’s really all you need to know, because that man likes his cheese.  🙂

Starting Off…

with an easy recipe that I made last week!

I was looking for a quick and uncomplicated baked mostaccioli recipe, since we had a lot of penne rigate noodles in the pantry.  I found one made by Kraft Foods, which in the recipe does use their cheese, but I substituted in cheese I already had.

On to the recipe!

Classic Baked Mostaccioli

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

1 lb ground beef
4 cups mostaccioli (or penne) cooked and drained
1 jar spaghetti sauce
3/4 cup grated Romano cheese (or shredded Italian or Romano cheese)
1 package shredded mozarella cheese

Directions:

(Note by Anne: Before doing the first step, bring some water to a boil and cook your pasta.  It’ll make the whole process a lot easier.)

1.  Brown meat in a large skillet; drain off grease

2.  Stir in mostaccioli, spaghetti sauce and 1/2 cup of the Romano cheese.  Spoon into a 9×13 inch baking dish (the large casserole dish).  Top with mozzarella cheese and remaining 1/4 cup of Romano cheese.

3.  Bake at 375 degrees F for about 20 minutes, or until cheese is melted and bubbly.

I will add another note of be sure to preheat your oven WHILE you’re prepping.  I totally forgot until after, and then had to wait another 10 minutes to be able to bake the recipe.

It should look like this when you’re done –

Have fun!