Parmesan Baked Pork Chops

Anytime I plan on pork chops for dinner, I don’t even have to ask Mike how I should prepare them. His answer is always the same. He wants Parmesan Baked Pork Chops. I swear, I could put Parmesan cheese on literally anything, and Mike will devour it. That’s why we always buy it in bulk. However, I must admit, Parmesan pairs extremely well with pork chops. These chops are coated in a mixture of cheese, bread crumbs (much more cheese than bread crumbs) and fresh chopped rosemary then baked until golden brown. (I love fresh rosemary with pork, it’s a winning combination.) The pork comes out so tender and juicy, and the breading (or should I say, “cheesing”) is incredibly flavorful. If you’re pressed for time, you can always brown and sauté in a skillet; but you do risk losing some of that coating (and that’s the best part). Mike will be the first to tell you, this recipe is a “keeper!” Husband approved....what more can you ask for?

I doubled the recipe. Recipe below is for 4 chops.

Preheat oven to 350° F.  Spray a 2- quart baking dish (preferably glass) with non-stick cooking spray.

Prepare breading station. Add biscuit/baking mix to one shallow dish. In separate dish (or bowl), add eggs and water. Whisk to combine. In third shallow dish, combine Parmesan cheese, Italian seasoned breadcrumbs and fresh chopped rosemary. (Or combine in resealable plastic bag, shake to mix, then transfer to a shallow dish for dredging.)

Dip pork chops in biscuit/baking mix to lightly coat. Then dip in egg. Then generously coat with Parmesan mixture, pressing into the chops to thoroughly cover on both sides.

Transfer coated chops to prepared baking dish. (I know, I used a broiler pan, which normally works best for breaded baking, but, in this case, glass works better.) Sprinkle some of the remaining cheese/breading mixture over the top of the chops. 

Bake 25 to 30 minutes, or until internal temperature reads 160° F.  Resist the temptation to turn the chops during baking, or you will lose some of the breading.

If you prefer, you can fry chops in skillet, just enough to brown, then lower temperature and continue cooking on stove top (5 to 6 minutes per side); or brown in skillet, then transfer to oven to finish cooking. 

PARMESAN BAKED PORK CHOPS
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1/4 cup biscuit/baking mix
• 2 eggs
• 4 teaspoons water
• 1 cup grated Parmesan cheese
• 1/4 cup Italian seasoned bread crumbs  
• 2 teaspoons minced fresh rosemary
• 4 boneless pork loin chops (1/2 inch thick and 6 ounces each)

  
DIRECTIONS:

1. Preheat oven to 350°F. Spray a 2- quart baking dish (preferably glass) with non-stick cooking spray.

2. Place dry biscuit mix in shallow dish. In another shallow dish, whisk together egg and water. In third
    shallow bowl, combine the Parmesan cheese, bread crumbs and rosemary.
3. Coat pork chops with biscuit mix, dip in egg, then coat, thoroughly, with Parmesan mixture.
4. Transfer chops to baking dish, preferably glass. Sprinkle some of the remaining Parmesan mixture over the
    chops and bake about 25 to 30 minutes (or until internal temperature registers 160°F.). Don’t turn
    chops during the cooking process, or you may lose some of the breading.
5. If you prefer, you can fry chops first, just to brown, then either lower temperature and continue
    cooking on stove top, or put in oven to finish cooking.

Servings: 4

Pineapple Oatmeal Bars

These snack bars are perfect as an after school treat, dessert, or just anytime you are looking for a “lighter” way of satisfying your sweet tooth. (It would even make a good breakfast bar.) Mike requests these all the time; he loves them, especially with a cup of tea. Pictured above is my pineapple version. Don’t like pineapple? Not a problem. These bars are so versatile, you’re only limited by your imagination. All you have to do is substitute the cake mix flavor and the corresponding jam flavor to change it up into a whole new taste combination. Originally, I made these using yellow cake mix and seedless raspberry jam. Then, one day, I decided to try switching it up, and I substituted pineapple cake mix and pineapple jam. Needless to say, from that point on, it caused quite a “choice” dilemma for Mike, as raspberry and pineapple are both of his favorites. I think next time I make them, I’m going to try peach jam; “MMMmmm” that sounds yummy. Now, for the best part…..only 4 ingredients, 10 minutes of prep, and 18 to 23 minutes of baking.  Simple, tasty, a healthier snack choice and using food items you probably already have in the house.  What’s not to love?!

Preheat oven to 375° F.  Grease 13x9x2-inch baking dish (or use non-stick cooking spray).
In large bowl, combine “dry” cake mix and oats. Stir in melted butter. Using pastry blender, or knives, stir until mixture is crumbly. 

Measure half of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom.

In small bowl, combine preserves and water. Spoon over crumb mixture in pan. Carefully spread evenly.

Cover with remaining crumb mixture. Pat top firmly.

 Bake for 18 to 23 minutes. Top should be very light brown. 

Cool completely, then cut into bars. Store in airtight container.

 
PINEAPPLE* OATMEAL BARS
Source: Adapted from Duncan Hines
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 box Pineapple, Yellow or other flavor cake mix (without pudding added, recommended Duncan Hines)
• 2- 1/2 cups quick-cooking oats   
• 3/4 cup    (1-1/2 sticks) butter, melted
• 1 cup (12-oz jar) pineapple* preserves, or preferred fruit choice
• 1 Tablespoon water

   
DIRECTIONS:

1. Preheat oven to 375° F.  Grease 13x9x2-inch baking dish (or use non-stick cooking spray).
2. Combine “dry” cake mix and oats in large bowl; stir in melted butter. Using pastry blender or knives,
    stir until mixture is crumbly.  Measure half of crumb mixture (about 3 cups) into pan.  Press firmly to
    cover bottom.  Combine preserves and water; spoon over crumb mixture in pan and spread evenly. 
    Cover with remaining crumb mixture; pat top firmly.
3. Bake for 18 to 23 minutes; top should be very light brown.  Cool completely, then cut into
    bars.  Store in airtight container.
4. Makes about 4 dozen bars.

*Any flavor jam or preserves (seedless) can be substituted. Any flavor cake mix can be substituted (as long as it is not a pudding added brand). Another great combo is yellow cake mix with seedless raspberry jam.

Shrimp with Tomato Basil Alfredo Sauce

 

Years ago, I had what I thought was an “aha” moment. I love the ease and convenience of jarred tomato sauce, but, for me, the resulting heartburn was not worth the shortcut. When Alfredo sauce became available pre-made, I thought, “Perfect; I’ll combine that with prepared tomato sauce to cut back on the acid.” Family and friends praised my “new invention.” Alas, I wasn’t the only one to think of that. In no time at all, the Internet literally exploded with recipes combining tomato sauce with Alfredo sauce. Although, it was a major ego deflator, I soon realized that perhaps it wasn’t such a bad thing. Maybe, I’m actually on the same “wave length” as other food bloggers and avid cooks. How many times do we see an invention succeed big time, then say to ourselves (and others), I thought of that years ago? Oh well, I guess I’ll have to keep trying to come up with a new and unique idea, that will truly be recognized as my own. Is that even possible? This long-winded introduction is leading up to a recipe that combines “what I thought was my invention” with all of my other favorite ingredients into one succulent and delicious meal. Fettuccini noodles tossed with tender, juicy shrimp in a creamy tomato basil Alfredo sauce. The addition of sautéed onion, red bell pepper, garlic and celery adds a perfect balance of aromatics. While, fresh basil and Parmesan cheese adds a more pronounced flavor to the jarred sauces. This easy dish makes any night of the week feel like a special occasion.

Missing from photo: olive oil, chicken broth, onion, basil and Parmesan cheese

I apologize for missing some ingredients in photo above (which I listed above). I made a lot of changes to the recipe as I was going along.

Peel and devein shrimp. I used smaller shrimp (31 to 40 count), but if you prefer larger that’s fine also.

Chop onion, celery and red bell pepper. Mince garlic.

While making sauce, start boiling water for fettuccini. Cook according to package directions. Drain and set aside until sauce is made.

In large, deep skillet (or Dutch oven), heat olive oil over medium-high heat. Sauté onion, celery, red pepper and garlic for 5 minutes, or until vegetables are tender. 

Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. 

Stir in sauces. Increase heat to medium and cook, stirring occasionally, for 15 minutes. Add basil and Parmesan cheese.

Increase heat to medium-high. Stir in shrimp and cook until shrimp turn pink, 3 to 6 minutes, depending on the temperature of the sauce. Stir in hot pepper sauce, if desired.

Using slotted spoon, scoop shrimp over fettuccini. Toss to combine. You will have more sauce than you need for fettuccini. Add amount you want to fettuccini and serve the rest of the on the side.

 
SHRIMP WITH TOMATO BASIL ALFREDO SAUCE
Source: Adapted from Food Network
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 Tablespoons olive oil
• 1 small onion, chopped
• 1/4 to 1/2 cup chopped celery
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (13-3/4 ounces) low sodium chicken broth, or substitute 13 ounces stock
• 1 jar (24 ounces) Tomato and Basil Sauce
• 1 jar (15 ounces) Creamy Alfredo Sauce
• 1 Tablespoon fresh chopped basil, or 1 teaspoon dried basil
• 1/2 cup grated Parmesan2 pounds medium shrimp, peeled and deveined
• 1 Tablespoon hot pepper sauce (any brand), or to taste (optional)
• 1 box (16 ounces) fettuccine, cooked and drained

DIRECTIONS:

1. Heat olive oil in large, deep skillet (or Dutch oven) over medium high heat. Sauté onion, celery, red
    pepper and garlic 5 minutes, or until vegetables are tender. Stir in broth and bring to a boil over high
    heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Increase heat to medium and cook,
    stirring occasionally, for 15 minutes. Add basil and Parmesan cheese.
2. Increase heat to medium-high. Stir in shrimp and cook until shrimp turn pink, 3 to 6 minutes,
    depending on the temperature of the sauce. Stir in hot pepper sauce, if desired.
3. Scoop out shrimp and toss with pasta. You will have more sauce than you need for fettuccini. Pour
    amount desired over fettuccini and serve the balance on the side.

Sriracha Garlic Bread

 

I seem to be obsessed with Sriracha lately. Of course, I was always addicted to hot sauce, but Sriracha takes hot sauce to a whole new level. When I heard that the Huy Fong manufacturing plant had to temporarily cease production of my favorite chili sauce, until they could control annoying emitting fumes, I ran right out to the grocery store to stock up my pantry. I can’t even imagine running out and not having any in the house.  While Mike puts ketchup on everything; I put Sriracha on everything (even my French fries and scrambled eggs). It improves the flavor and kicks up the heat a notch. So, what I am going to add it to now? Garlic bread. Yes, you heard me right. I’m about to add a little Asian fusion to an Italian favorite.

Preheat oven to 400° F.  Line a baking sheet with aluminum foil.

Mince garlic. Chop parsley.

In small bowl, mix together softened butter, garlic powder (if using), minced garlic, chopped parsley and Sriracha. Using a fork (or spoon) mix well to combine. I know it seems a bit redundant to add garlic powder to minced garlic, but it does add a different level of flavor.

Cut loaf of Italian bread in half, vertically, without going all the way through the bread.

Place bread on foil-lined baking sheet. Slather the butter spread all over the bread.

Bake for 10 to 15 minutes, or until golden brown.    
 

 Cut into slices and serve.

SRIRACHA GARLIC BREAD
Source: Adapted from ifood.tv
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 loaf Italian bread, halved lengthwise
• 8 Tablespoons butter, softened
• 1/2 to 1 teaspoon garlic powder, optional
• 2 Tablespoons fresh minced garlic
• 2 Tablespoons parsley, chopped
• 2 Tablespoons Sriracha

DIRECTIONS:
 
1. Preheat oven to 400° F. Line a baking sheet with aluminum foil.
2. In a small bowl, combine softened butter, garlic powder (if using), minced garlic, chopped parsley and
    Sriracha. Mix well to combine.
3. Slather the butter mixture over the bread.
4. Bake for 10 to 15 minutes, or until golden brown.
5. Slice and serve.

Cheesy Salsa Potato Casserole

There’s nothing better than home-baked potato casseroles, whether it be oven roasted, au gratin, or scalloped. But, let’s face it, in today’s hectic world, more often than not, we have to reach for that bag of frozen spuds. We just don’t have that extra time required for peeling and slicing. But frozen potatoes can be so dull and unexciting. For that reason, I’ve collected an assortment of recipes specifically geared towards the convenience of frozen, but with unique taste combinations to give it the flavor and texture of something entirely home-made. Not that we’re intentionally trying to pull a fast one on our families, but if we can still impress, without it being labor intensive, isn’t that a win-win situation? Although this recipe requires 45 to 60 minutes of baking; it can be prepped in less than 10 minutes. The addition of salsa and cheese gives this dish a fiesta of flavors. Add cooked chicken or beef for a one-dish meal. It’s also an ideal choice for potlucks. Want to bump up the heat? Substitute hot salsa, Mexican cheese blend and nacho cheese soup. 

Missing from photo: bag of shredded Cheddar cheese (or other cheese blend)

Heat oven to 350° F. Grease a 13x9-inch (3-quart) baking dish, or spray with non-stick cooking spray.

Chop onion. Melt butter.

In large bowl, mix potatoes, salsa, onion, sour cream, soup and pepper. Add cheese. Mix well. 

Spread in prepared baking dish.

In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes. Sprinkle with paprika and parsley.

Bake 45 to 60 minutes, or until cheese is melted and potatoes are tender.

Serve hot.

 
CHEESY SALSA POTATO CASSEROLE
Source: Betty Crocker (contest-winning recipe by Shannon Fountain of Winooski, VT)
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 cups (8-ounces) shredded Cheddar cheese
• 1 cup thick and chunky salsa (any variety)
• 1/2 cup finely chopped onion
• 1/2 cup sour cream
• 1 can (10- 3/4 ounces) condensed Cheddar cheese soup
• 1/2 teaspoon black pepper
• 1 bag (32-ounces) frozen cubed hash brown potatoes, thawed
• 1/2 cup unseasoned dry bread crumbs
• 1/4 cup butter or margarine, melted
• Paprika, to taste
• Parsley, to taste

DIRECTIONS:

1. Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan, or spray with non-stick cooking
    spray.
2. In large bowl, mix cheese, salsa, onion, sour cream, soup and pepper. Add potatoes; mix well. Spread
    in baking dish.
3. In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes. Sprinkle with paprika and
    parsley.
4. Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.

Makes: 8 servings (1 cup each)

Cheesy Italian Meatloaf

When it comes to meatloaf, I like experimenting with flavor variations. Earlier, I posted my recipe for Mexican Meatloaf. I called it that because the addition of chili powder, cayenne pepper and cumin gave it more of a Mexican flavor. Based on that logic, I would have to call this one Italian Meatloaf. Whether it’s for meatballs or meat sauce, Italians often add either ground pork or ground veal (or both) to their ground beef (generally a 1/3 ratio). Not only does this infuse more flavor into the meat, it also improves the texture. The ground beef is moister, not at all dried out. With that theory in mind, instead of ground pork, this recipe includes a little sweet Italian sausage, which is combined with seasoned bread crumbs, green bell pepper and onions. But, that’s not all. This meatloaf has a “surprise” inside….Cheddar cheese. Instead of adding shredded cheese, which melts into the meat long before it is done baking, this loaf is speckled with little cubes of cheese. As with many of my recipes, this is very versatile. You can pump up the Italian flavors by adding some fresh basil, oregano and parsley. You can also substitute mozzarella or provolone cheese for the Cheddar. Normally, I serve this with a side of prepared tomato or marinara sauce; but, Mike insisted that I serve it plain. He’s a ketchup man.

Heat oven to 375° F. Grease a large loaf pan (or spray with non-stick cooking spray).

Chop onions and green pepper. Chop herbs, if using. Cut cheese into small cubes.

In large bowl, whisk eggs. 

Add rest of ingredients (except cheese and tomato sauce). Using your hands, blend everything together until evenly mixed. It may take a little longer to fully incorporate the sausage into the ground beef, so you don’t get “pockets” of pork only. 

Add the cubed cheese. Mix to evenly distribute the cheese in meat mixture.

Transfer meat to prepared loaf pan and form into a loaf. If any of the cheese cubes protrude through the top of the loaf, press down into the meat. Tip: If you’re pressed for time and want to cut back on total baking time, use the loaf pan to shape the loaf, then remove from pan and transfer to a foil-lined, rimmed, baking sheet. 

If leaving in loaf pan, cover with aluminum foil. Bake for 45 minutes. Remove cover, drain off some of excess liquid and return to oven for another 40 to 45 minutes. If using a meat thermometer to check doneness, keep in mind that the meat mixture includes pork, so you will want to cook it a little longer than just plain ground beef.

Let sit for 10 to 15 minutes before slicing and serving.

Serve with your favorite prepared tomato or marinara sauce, if desired.

CHEESY ITALIAN MEATLOAF
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 large eggs
• 1-1/2 pounds lean ground beef
• 1/2 pound sweet Italian sausage (about 3 links, removed from casing)
• 1 medium-size onion, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 1 teaspoon salt (you can substitute garlic salt)
• 1/2 teaspoon black pepper
• 1 teaspoon celery salt
• 1/2 teaspoon paprika
• 1 cup milk
• 1-1/2 cups Italian seasoned bread crumbs
• Fresh basil, oregano, parsley to taste (optional)
• 8-ounce block of Cheddar cheese, cut into small cubes (or substitute mozzarella or Provolone)
• Prepared tomato or marinara sauce, for serving

DIRECTIONS:
 
1. Heat oven to 375° F. Grease a large loaf pan (or spray with non-stick cooking spray).
2. In large bowl, whisk eggs. Add rest of ingredients (except cheese and tomato sauce). Using your
    hands, blend everything together until evenly mixed, ensuring that pork is equally distributed in
    ground beef. Add cheese cubes and mix to evenly distribute in meat mixture.
3. Transfer meat to prepared baking pan, forming into loaf. If any cheese cubes protrude through top of
    loaf, press down into meat mixture.
4. Cover with aluminum foil. Bake for 45 minutes. Uncover, drain off any excess liquid, return to oven for
    another 40 to 45 minutes, or until no longer pink in center.
5. Meanwhile, heat your favorite tomato or marinara sauce to serve along with meatloaf.

Tip: If you’re pressed for time and want to cut back on total baking time, use the loaf pan to shape the loaf, then remove from pan and transfer to a foil-lined, rimmed, baking sheet.

Serves: 8