Saturday, October 29, 2011
Wednesday, October 26, 2011
2 bone-in pork chops, about 3/4 inch thick; about a 1/4 cup flour seasoned with salt and pepper; 1 egg; 1 tablespoon Dijon Mustard; approximately 1/2 cup Panko Bread Crumbs; 2 nice handfuls of fresh green beans, trimmed; olive oil
Preheat oven to 425 degree.
For Green Beans: On one half of a cookie sheet, toss trimmed green beans with a little olive oil, salt and pepper, and arrange in a single layer. Spray other half of cookie sheet with a bit of cooking spray.
For Pork Chops: Arrange a dredging station with 3 shallow dishes. Place flour seasoned with salt and pepper in one dish. Whisk together egg and mustard in second dish. Season Panko in third dish with seasoning blend or fresh herbs of your choice. I used some salt, pepper and Penzey's Tuscan Sunset Herb Blend. Dredge chops in flour, shake off excess. Coat in egg/mustard mixture. Coat in Panko Breadcrumb mixture and place on cookie sheet with green beans. Spray top with a bit of cooking spray so that it will brown. Roast in oven at 425 degrees for about 18-25 minutes, stirring the beans once halfway through and rotating the pan to get even browning on the chops. Yum.
Tuesday, October 18, 2011
Sunday, October 9, 2011
1/4 cup sugar
Layer the cucumbers and onion in the jar, alternating, and using a spoon to gently press down into liquid to fit tightly in jar. Place lid on jar and shake well. Refrigerate for at least 4 hours, shaking from time to time to keep the ingredients well mixed. These pickles will keep in the refrigerator for about 1 month.
Tuesday, August 23, 2011
Of course you can't forget that we also had to celebrate the Hatch Green Chili -- and did so with a Hatch Green Chili Crabcake, topped with a yogurt remoulade. Big smile!!