Crunchy Baked Pork Chops

Source: Cooking for Two

First of all, I continue to be THRILLED with every recipe from this cookbook. I've bought 3 cookbooks this year, and I keep turning to this one when looking for new recipes on the weekend. It hasn't disappointed me so far. I have LOVED everything I've made!

It's been a LONG time since I've made pork chops. At one point, I mentioned them and I remember my husband saying that he hated them. But, there have been a few things he has CLAIMED he hated, until I made my version...er, rather, some cookbook or online source's version. No matter! I love pork chops and the combination of ingredients seemed like they'd be really good. Plus, I've never had pork chops with any sort of breading before.

The only thing I might change for next time is to increase the egg white/mustard/flour combo by one third. I thought there wasn't enough coating for the chops. Part of that may have been the size of my egg whites - if using normal sized eggs, add an extra egg white. Then again, I lack reading comprehension and bought bone-in pork chops.

A note about pork chops: most pork chops now, because they're very lean, are injected with a solution which is meant to increase flavor and juiciness. I prefer to buy "natural" pork, which means there are NO added ingredients. To ensure the pork is juicy, dissolve 2 tablespoons of salt in one quart of cold water and let the pork chops sit in the mixture, refrigerated, for a half an hour. The result is somewhat similar to enhanced pork, but the true pork flavor is a little better. Okay, how many freaking times have I said pork in this paragraph? Porky pork pork.

Crunchy Baked Pork Chops

2 slices high-quality white sandwich bread, torn into 1-inch pieces

1 small shallot, minced (about 1 tablespoon)

2 garlic cloves, minced

1 tablespoon vegetable oil

Salt and pepper

1 tablespoon grated Parmesan

1 tablespoon chopped fresh parsley

Pinch dried thyme

1/4 cup plus 3 tablespoons all-purpose flour

2 large egg whites

4 teaspoons Dijon mustard

2 (6 to 8-ounce) boneless center-cut pork chops, 3/4 to 1 inch thick, sides slit (slits prevent pork from curling, cut 2 slits, 2 inches apart, on one side of the chop)

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Pulse the bread in a food processor to coarse crumbs, about 8 pulses. Toss the crumbs with the shallot, garlic, oil, 1/8 teaspoon salt and 1/8 teaspoon pepper, then spread them on on a rimmed baking sheet. Bake the crumbs, stirring occasionally, until deep golden brown and dry, about 15 minutes. Let the crumbs cool to room temperature and toss with Parmesan, parsley, and thyme.

2. Place 1/4 cup flour in a shallow dish. In a second shallow dish, whisk the egg whites and mustard together until combined, then whisk in the remaining 3 tablespoons flour until almost smooth, with just a few pea-sized lumps. Spread the prepared bread crumbs in a third shallow dish.

3. Increase the oven temperature to 425 degrees. Spray a wire rack with vegetable oil spray and place over a rimmed baking sheet. Pat the chops dry with paper towels, and season with salt and pepper. (If you have previously brined the chops, season with pepper only.)

4. Using tongs, dredge the pork chops in the flour and shake off the excess. Coat the chops with the egg mixture, allowing the excess to drip off. Coat all sides of the chops with a thick layer of bread crumbs, pressing to help them adhere. Lay the breaded chops on the wire rack.

5. Bake the chops until the centers register 140 to 145 degrees on an instant-read thermometer, 15 to 20 minutes. Remove the chops from the oven, and let rest on the rack until the centers register 150 degrees on an instant-read thermometer, about 5 minutes. Enjoy!

Sesame Chicken

Source: Good Things Catered

I love chicken, but it's easy to get bored with it. It had been awhile since I'd made anything with Asian flavors, so I browsed through my Reader and this recipe caught my eye.

I LOVED the chicken! Garlic chili sauce (in the Asian section at your grocery store) has great flavor and kick! That, combined with the bread crumbs and sesame seeds, made for a very flavorful chicken. The noodles were flavorful, too...but just not my bag, baby. I like tahini in hummus, but I'm really not a huge fan of peanut butter in general. I think if you like those flavors, though, go for it! Next time I think I will make the noodles with the veggies and sesame seeds, and then splash on some soy sauce for flavor. Yum!

Sesame Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 tsp sesame oil
1 heaping tablespoon Chinese garlic chili sauce
1 c. bread crumbs
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground pepper
1 Tbsp black sesame seeds
1 tsp olive oil

Directions:
-In medium bowl, combine chicken, sesame oil and garlic chili sauce.
-Toss to combine well and place in fridge.
-Marinate chicken for at least 20 minutes and up to 2 hours.
-Remove from fridge when ready to cook and place a nonstick pan on stove over medium heat.
-Preheat oven to 350 degrees.
-Place olive oil into pan and heat until almost smoking.
-Meanwhile another shallow bowl, add bread crumbs, garlic powder, salt, pepper, sesame seeds and toss to combine.
-Using tongs, place chicken breast into bread crumb mixture and coat well.
-Place into hot pan and repeat with remaining chicken breasts.
-Cook until golden in color on one side, about 2-3 minutes and flip.
-Cook an additional 2-3 minutes and place pan into preheated oven.
-Bake until internal temperature of 160 is achieved (do not over cook) and remove, about 10-15 minutes.
-Place chicken on warm serving plate, let rest for at least 10 minutes and serve.

Sesame Noodles

Ingredients:
1 (8oz) package whole wheat thin spaghetti
1 large carrot, ends removed and sliced into thin matchsticks
1 heaping Tbsp tahini
1 Tbsp creamy peanut butter
1/2 tsp good quality sesame oil
1 Tbsp rice vinegar
1 Tbsp low sodium soy sauce
6 green onions, sliced thinly, dark green ends removed
2 Tbsp sesame seeds
1 c. reserved pasta water

Directions:
-Cook pasta according to package directions.
-Meanwhile, in large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and green onions.
-Stir to combine well and set aside.
-In last 2 minutes of cooking time, add matchstick pieces to boiling water.
-Remove 1 c. pasta water from pan and set aside.
-Drain pasta and carrots and place into large bowl along with other ingredients.
-Add 1/2 of reserved pasta water and toss to combine all ingredients.
-Add sesame seeds, let sit for 1 minute and add additional pasta water to obtain desired consistency.
-Serve warm or cold.

Garlic Cheese Bread

Source: The Pioneer Woman

When we go back to Michigan, there are 2 places I absolutely HAVE to eat: Bravo Cucina Italiana, which is a chain, but makes the most A-MA-ZING chopped salmon salad (blackened salmon, field greens, tomatoes, asparagus, feta, Parmesan, and balsamic vinagrette). I also have to get pizza and three-cheese bread from Hungry Howie's. It's funny, there really aren't that many good pizza places that I've found in California, whereas Michigan is nothing BUT pizza. I love Hungry Howie's pizza, but even more I LOVE their three-cheese bread. In a line up of my favorite indulgences, it would come out number one, every time. I've tried other versions, like Domino's, but they're just not the same.

I saw this recipe and thought, "I have my dupe!" It was pretty close, but no dupe. First off, it's made on French bread, which is good, but just not the same as pizza dough. Secondly, though I typically love the taste of green onions, I did not like them in this recipe. As we've learned, I'm a carbs and cheese purist. Do NOT get in the way of my cheese flavor!

Another suggestion is do NOT refrigerate the cheese mixture. Or, refrigerate it, and then take out awhile before you're making the recipe. Similar to spreading cold butter on bread...it just doesn't work. Soften up that mixture first!

Garlic Cheese Bread

Ingredients

3-½ cups Grated Cheddar Cheese
¾ cups Monterey Jack Cheese, Grated (mozzarella would be a good substitution)
½ cups Grated Parmesan Cheese
½ cups (real) Mayonnaise
4 whole Green Onions, White And Light Green Parts Minced
1 dash Salt
1 loaf Crusty French Bread
1 stick Butter
4 cloves Garlic, Finely Minced

Preparation Instructions

1. Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.

2. Cut loaf of bread in half, then each half into half again.

3. Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.

4. Repeat with remaining butter, garlic, and bread.

5. Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.

6. Slice and serve. And then get on the Stairmaster. Pronto!

Tortilla Casserole

Source: Cooking for Two

I continue to LOVE this cookbook by America's Test Kitchen. Everything I've tried from it has been stellar, and although I always like to have leftovers for lunches, it's nice to have a cookbook with portions for two! This recipe intrigued me since it was a casserole, but it was made and finished in one skillet. It also lacked any cream-of-anything soup, which is certainly rare! Casserole + one dish to clean = win! This was such a satisfying meal. I've never cooked with chipotle chile in adobo sauce (canned, in the Mexican section of your grocery store), and there's a reason you should only add one to two teaspoons. I stuck my finger in the can as soon as I opened it to get a taste, and immediately started choking and my eyes started burning. It's got some kick! We used one teaspoon, which was enough spice for us. If you REALLY love spicy food, add the additional teaspoon!

If you have more to serve, this could easily be doubled. Simply make the increased ingredients in a larger 12-inch skillet, and then transfer to a glass baking dish to broil.

This is great served right from the skillet, or topped with sour cream...yum!

Tortilla Casserole

2 boneless, skinless chicken breasts, trimmed

Salt and pepper

2 tablespoons vegetable oil

1 shallot, minced (about 3 tablespoons)

2 garlic cloves, minced

1-2 teaspoons minced chipotle chile in adobo sauce

1 3/4 cups low-sodium chicken broth

5 ounces tortilla chips, broken into one-inch pieces (about 5 cups)

1 tomato, cored, seeded, and chopped medium

4 ounces sharp cheddar cheese (about 1 cup)

2 tablespoons chopped fresh cilantro

1. Adjust an oven rack to about 6 inches below the broiler unit, and heat the broiler. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil over medium-high heat until just smoking. Add the chicken and cook until lightly browned on both sides, about 5 minutes. Transfer to a plate and set aside.

2. Add the remaining 1 tablespoon oil, shallot, garlic, chipotle, and 1/4 teaspoon salt to the skillet and cook over medium heat until fragrant, about 30 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits.

3. Stir in half of the tortilla chips. Nestle the chicken into the broth and chips, cover, and cook over medium-low heat until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes. Transfer the chicken to a carving board. When the chicken is cool enough to handle, shred into bite-sized pieces using two forks.

4. Return the shredded chicken to the skillet along with the tomato, 1/2 cup of the cheese, and 1 tablespoon of the cilantro. Stir in the remaining tortilla chips until moistened.

5. Sprinkle the remaining cheese over the top and place and skillet in the oven. Broil until golden, 5 to 10 minutes. Using potholders, remove the skillet from the oven. Let the casserole cool for 5 minutes, then sprinkle with the remaining cilantro and serve.

Pizza Dough

Source: The New Best Recipe

I love me some pizza, so why have I never attempted pizza dough? You got me. I turned to my trusty New Best Recipe and I wasn't disappointed! This recipe is supposed to make 3 pizza doughs, but I think I didn't let it rise long enough. I'll definitely make this again!

If only making one pizza, make the full recipe and divide into three once the dough is done rising. Place the extra dough in separate airtight containers and freeze them for up to several weeks. Defrost and stretch the dough when desired.

I used to be intimidated by yeast recipes before I bought a candy thermometer. Now, for a recipe like this, I'll keep filling up a measuring cup and checking the temperature of the water until it's at 110 degrees. It takes all the guesswork out of it!

The best way to cook the dough once you add all your toppings is on a pre-heated pizza stone. Heat the oven to 500 degrees and place the stone into the oven for at least 30 minutes. Bake in the oven for 8 - 12 minutes, until the crust edge browns and the cheese is golden brown in spots.

Pizza Dough

If you want to make the pizza dough in the morning and let rise on the counter all day, decrease the yeast to 1/2 teaspoon and let the covered dough rise at room temperature (about 68 degrees) until doubled in size, about 8 hours. You can prolong the rising time even further by refrigerating the covered dough for up to 16 hours, and then letting it rise on the counter until doubled in size, about 6 to 8 hours.

1/2 cup warm water (about 110 degrees)

1 envelope (about 2 1/4 teaspoons) instant yeast

1 1/4 cups water, at room temperature

2 tablespoons extra-virgin olive oil

4 cups (22 ounces) bread flour, plus more for dusting (all-purpose flour can be used, but it won't be as crisp)

1 1/2 teaspoons salt

Olive oil or nonstick cooking spray for oiling the bowl

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine.

2. Process the flour and salt in a standing mixer (or 11 cup food processor) to combine. Continue to mix ingredients while pouring the liquid ingredients (holding back a couple of tablespoons) in with the dry ingredients. If the dough does not readily form a ball, add the remaining liquid and continue to pulse or mix until a ball forms. Process until the dough is smooth and elastic.

3. Turn out the flour and knead by hand to form a smooth round ball - or replace your paddle with a dough hook and knead the dough for about 5 minutes, until smooth and elastic. Form the dough into a ball, put it in a deep oiled bough, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate - it is now ready to use!

Pan-Seared Scallops with Lemon, Shallots, and Capers

Source: The New Best Recipe

I've never had scallops before, but wanted to try these since scallops are incredibly easy to cook. Basically, get a pan hot, cook for a couple of minutes, turn over for another 30 seconds or so, and you're done! You never want to overcook scallops.

I really enjoyed these, and the sauce was a perfect accompaniment. You can't go wrong when lemon, white wine, and capers come together! If you're looking for an impressive but easy dish, this fits the bill!

Pan-Seared Scallops with Lemon, Shallots, and Capers

1 1/2 pounds sea scallops

Salt and ground black pepper

1 1/2 tablespoons butter

1 medium shallot, minced

1 cup dry white wine

1 teaspoon grated lemon zest and 1 tablespoon juice from lemon

2 tablespoons unsalted butter

2 tablespoons minced fresh parsley

1 tablespoon minced capers

Salt and ground black pepper

1. Sprinkle the scallops on both sides with salt and pepper to taste. Heat a large saute pan over medium-high heat until hot, about 1 minute. Add half the butter and swirl to coat the pan bottom. Continue to heat the pan until the butter beings to turn golden brown.

2. Add half the scallops, one at a time, flat-side down. Cook, adjusting the heat as necessary to prevent the fat from burning, until the scallops are well browned 1 1/2 to 2 minutes. Using tongs, turn the scallops, one at a time. Cook until medium-rare (the sides have firmed up and all but the middle third of the scallop is opaque), 30 seconds to 1 1/2 minutes longer, depending on size. Remove to a platter and cover.

3. Pour off all but 1 tablespoon of butter in the skillet and saute the shallot in the fat until softened, 1 to 2 minutes. Add the wine and lemon zest and simmer until reduced to about 1/3 cup, 6 to 7 minutes. Off the heat, stir in the butter, parsley, lemon juice, capers, and salt and pepper to taste. Spoon the sauce over the scallops and serve at once.

Italian Wedding Soup

Source: Giada de Laurentis

Oh, Giada. You never let me down! I picked this recipe because I'd been purchasing Healthy Choice microwaveable bowls, and while convenient, they are pretty flavorless. I love the little meatballs, though, so I wondered if I could make a better version myself.

Well, it turns out I can (copy Giada). I was a little concerned the broth would be somewhat flavorless since it's just chicken broth, some endive, and the egg/Parmesan mixture. But I thought it was VERY flavorful! I typically use ground turkey for any recipe that calls for ground meat, but I made these as stated in the recipe, and they were SO good! Make sure you use fresh parsley! I've been taking it to work for lunch all week, and I daresay it gets better as the week goes on! I may make another batch this week!

Italian Wedding Soup

Ingredients

Meatballs:

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:

12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Directions

1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

2. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

3. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.