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Monthly Archives: September 2012

Weekend Project: Brew the Perfect Cup of Coffee

Weekend Project: Brew the Perfect Cup of Coffee.

It’s National Coffee Day! There are few things in the food world I like more than a good cup of coffee, and here are some good guidelines on how to make one from Williams-Sonoma. Treat yourself to an extra good cup this morning or all day long!

Michelle and I just got back from our trip to Dublin and had some great local food that I plan to write for the blog this week. Check back in and see how the trip went, what we had and some recipes to share!

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Posted by on September 29, 2012 in Beverages, Cooking Websites

 

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5 Steps to Perfect French Fries | The Feed

5 Steps to Perfect French Fries | The Feed.

Okay, so they may not be the healthiest food in the world, but everyone loves french fries. At least one time in your life you need to try making homemade fries. I can promise you that it is worth the effort you put into it. It may not be something you can do all the time, but trust me, you will like them better than anything you ever bought in a store. Follow these five great tips from Cook’s Country and you will never look at Ore Ida’s the same way again. Check it out!

 
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Posted by on September 22, 2012 in Cooking, Cooking Websites, Potatoes, Side Dishes

 

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5 Easy Prep Tips Every Self-Respecting Cook Should Know | The Feed

5 Easy Prep Tips Every Self-Respecting Cook Should Know | The Feed.

Sure, you probably know some this stuff already anyway, but in case you didn’t, these are some great prep tips for things that you might do often in the kitchen from Cook’s Country. I know I work with avocados, butter and cucumbers a lot, so these are helpful if you didn’t know them already. Check them out!

 
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Posted by on September 21, 2012 in Cooking Tips, Cooking Websites

 

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Recipe Roundup: Pork Loin, 4 Ways

Recipe Roundup: Pork Loin, 4 Ways.

I love to make a nice pork loin for dinner. As a matter of fact, I have one that I am going to cook later on this week and just may try out one of these recipes to go with it. There’s nothing like it with a nice little crust on it and some good veggies to round out a meal. Williams-Sonoma gives these four different recipes to try things out with the pork. Check it out and let me know which one you would like to try!

 
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Posted by on September 18, 2012 in Cooking, Cooking Websites, Pork

 

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Back in the Swing With Baked Pork Chops

Wow, it’s been a while since I have had the time to put up an actual recipe that I made for dinner! I hope to have some more to play around the blogs again, it’s just been kind of brutal the way life has a way of intruding upon things sometimes. Anyway, I do have quite a backlog of things that I have cooked recently that I hope to get up here on the blog. I am also on a diet now, so that means trying to cut back on frying and fatty things while still trying to make dinners that appeal to all of us. Tonight was a simple baked pork chops recipe from America’s Test Kitchen. I wanted to bake the pork chops instead of sauteing them tonight, and this recipe looked pretty good and better for us than the usual method.

Crunchy Baked Pork Chops

Salt

4 center-cut boneless pork chops

4 slices of white bread, torn into pieces

1 minced shallot

3 medium garlic cloves, minced

2 tablespoons vegetable oil

Pepper

2 tablespoons grated Parmesan cheese

1/2 teaspoon minced fresh thyme leaves

2 tablespoons minced fresh parsley leaves

1/4 cup all-purpose flour plus 6 tablespoons

3 large egg whites

3 tablespoons Dijon mustard

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Dissolve 1/4 cup of salt in 1 quart of water in a medium container or gallon-sized zip-lock bag. Submerge the pork chops, cover with plastic wrap, and refrigerate for 30 minutes. Rinse the chops under cold water and dry thoroughly with paper towels.

Pulse the bread in a food processor until coarsely ground. Transfer the crumbs to a rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Toss until crumbs are evenly coated with the oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Don’t turn off the oven).

Cool to room temperature. Toss the crumbs with the Parmesan, thyme and parsley.

Place 1/4 cup of flour in a pie plate. In a second pie plate, whisk the egg whites and mustard until combined; add the remaining 6 tablespoons of flour and whisk until almost smooth, with pea-sized lumps remaining.

Increase the oven temperature to 425 degrees. Spray a wire rack with nonstick cooking spray and place in a rimmed baking sheet. Season the pork chops with pepper. Dredge 1 pork chop in the flour; shake off the excess. Using tongs, coat with the egg mixture; let excess drip off. Coat all sides of the pork chop with the bread crumb mixture, pressing gently so the a thick layer of bread crumbs adheres to the chop. Transfer the breaded chop to the wire rack. Repeat with the remaining 3 chops.

Bake until an instant-read thermometer inserted into the center of the chops registers 150 degrees, about 17 to 25 minutes. Let rest on the rack for 5 minutes before serving.

I made some brown rice, using the recipe I linked to from the Our Best Bites blog, and some steamed spinach. The pork chops were great. Nice and moist inside and the coating was really crunchy and stayed adhered to the chops.It was much better than using Shake n’ Bake or even my own coating with an egg wash on the meat. The mixture of the flour, mustard and egg whites really made a big difference.

I have lots of recipes that have been accumulating for a few weeks with the dinners I have made, so I’ll be posting them when I get a chance. Some of them include Coq au Vin in the slow cooker, Alton Brown’s meatloaf recipe, corn and tomato salsa, a roasted corn and tomato soup, mu shu pork and even a recipe from Sean for sausage bread. I hope to start getting some of them up in the next day or two. Until then, enjoy your evening and enjoy your meal!

 

 
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Posted by on September 12, 2012 in Cooking, Dinner, Pork, Rice

 

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9 Essential Wings Recipes To Kick Off Football Season | Food Republic

9 Essential Wings Recipes To Kick Off Football Season | Food Republic.

It’s getting close to fall and it’s the start of football season, and one of the most important snack foods for any game is wings. I absolutely love wings of all kinds and am always looking for a new way to make them. Here are nine recipes from Food Republic that give you a great variety of wings to try out for different weeks or different parties. Check them out.

I know I haven’t been able to blog lately. I’ve had too much work and lots of things going on at home, but I do have a backlong of recipes to share and I hope to be able to get back to them all very shortly. Just hang in there, I’ll have time, I promise! Thanks!

 
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Posted by on September 10, 2012 in Appetizers, Cooking Websites, Poultry

 

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5 Ways with Kabobs

5 Ways with Kabobs.

Even with summer coming to an end. you can always make kabobs indoors if you want to. Either way, it’s a great party food and gives you a chance to experiment with new combinations and marinades. These 5 suggestions from Williams-Sonoma are great recipes for beef, fish, vegetables and even fruit. Check it out!

I plan to get back to a regular schedule this week. Things have been a little crazy around here lately, but I think we are just about on track and with school starting up again, our schedule will get somewhat back to normal, so that means my cooking schedule will be back together too. I hope to have some good recipes this week and I plan to get back to my other blog that I have neglected too long this week as well. See you there!

 

 
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Posted by on September 3, 2012 in Cooking, Cooking Websites, Grilling

 

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