Parmesan Crusted Pork Chops
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
Makes 4 servings.
4 cups uncooked wide noodles (8 oz)
2 cups sour cream
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp pepper
1 large clove garlic, finely chopped
2 T butter or stick margarine, melted
1/4 cup grated Parmesan cheese
Cook noodles as directed on package.
While noodles are cooking, mix sour cream, 1/4 cup cheese, the chives, salt, pepper, and garlic.
Drain noodles. Stir butter into noodles. Stir in sour cream mixture. Place on warm platter. Sprinkle with 1/4 cup cheese.
Makes 8 servings
Honey Glazed Carrots
1 lb peeled baby carrots
2 TB butter
4 TB honey
salt & pepper to taste
In small saucepan, melt butter. Add honey stirring until completely incorporated.
Remove from heat & set aside. Steam carrots just until they are bright orange (approximately two minutes) or to desired doneness. Place carrots in serving bowl and drizzle with honey glaze. Toss the carrots until they are thoroughly coated.
Makes four servings.
Mom’s Night Off: Freezer Meal
Pull out of the freezer your extra Country Ham & Macaroni Casserole. Allow the casserole to unthaw overnight in the refrigerator. Pour two tablespoons of melted margarine on top & then sprinkle with a ½ cup of breadcrumbs. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown. Let stand 5 minutes before serving.
Serve with a bag of frozen peas & a bowl full of baby carrots.
Sunday Brunch: Perfectly Perfect Quiche
3 cups shredded cheddar cheese
2 tablespoons & 2 teaspoons all-purpose flour
1 cup cooked ham, diced
2 cups milk
1/3 teaspoon salt
2 (9”) unbaked pie crusts
In a medium bowl, toss the flour with the grated cheese. Sprinkle
mixture into the two unbaked pie crusts. On top of the cheese, sprinkle
ham over each of the pies. In a medium bowl, combine eggs and milk. Add
salt & pepper then beat until smooth. Pour the mixture over each of the quiches. Bake one of the quiches at 400 degrees for forty minutes or until filling is set & the crust is golden brown.
Freeze the other quiche before baking. Put plastic wrap large enough to overlap sides over the top of the quiche, then a piece of foil, and seal well around the edges (the plastic will keep the foil from sticking to the food). Place prepared quiche in the freezer.
Each quiche serves eight.
Serve the quiche with a tossed garden salad & orange juice.
This quiche is the perfect new mommy meal, for potlucks, or to welcome a new neighbor. Keep one of these on hand for any last minute guests and it will always go over well.
Don’t feel limited by my list of ingredients, you can fill your quiche with any variety of your favorite ingredients- mushrooms, spinach, tomatoes, green peppers….whatever suits your fancy! These are a great way to use up those little baggies of extra ingredients you might have on hand. You can also chop up extra pizza toppings (if you make pizza one week) and have them ready to go to prepare the quiche for the next day.
If you have leftover quiche and don’t think it will get eaten, wrap it in individual slices for your hubby to take to work in the morning or for a quick breakfast before taking the kiddos to school. Just lay the piece of quiche in the refrigerator, the night before, to unthaw and zap it in the microwave for a yummy breakfast.
Slow Cooker Night: Italian Veggie & Pasta Soup
2 lbs ground turkey
3 carrots, chopped very small
4 stalks celery
2 cans diced tomatoes (do not drain)
2 cans red kidney beans, drained
3 cans beef broth
1 jar spaghetti sauce
8 ounces noodles (elbow macaroni works great)
Salt & pepper to taste
Brown the ground turkey in a skillet. Drain fat from turkey and
place in the slow cooker. Add to the slow cooker all of the ingredients
except for the pasta. Cook soup on low for seven to eight hours or on
high for four to five hours. During the last thirty minutes (if on
high) or one hour (on low) add the pasta.
Makes eight large servings.
The Perfect Baked Potato
8 large baking potatoes (we will use half of them for another recipe)
Salt & pepper
Preheat oven to 350 degrees. Wash baked potatoes thoroughly and prick
eight to twelve times with a fork. Drizzle olive oil, salt, & pepper over the potatoes. Bake the potatoes uncovered on a cookie sheet for one hour & fifteen minutes or until the skin feels crisp and the skin is soft.
Try to make a few extra baked potatoes whenever you bake any. These are great to pop into lunches or can be diced and fried up for perfectly fried potatoes to go along with your breakfast or for a cheap side dish.