Baked Pork Chops with Parmesan Sage Crust

My Crew and I like simple fried pork chops for a quick mid-week dinner.
This is a great recipe to "dress up" the chops for guests.  They are delish!





Ingredients:

1 1/2 cups fresh breadcrumbs made from crustless French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoon dried rubbed sage
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 boneless center-cut pork loin chops (each about 1 inch thick)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)

Preparation:

Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.
Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

Sausage and Herb Stuffing

8 cups bread cubes (sourdough, Italian or French bread)
1 pound bulk breakfast sausage ( I prefer Neeses)
1 medium onion, chopped (~1.5 cups)
3 stalks of celery, finely chopped (~1 cup)
2 tablespoons finely chopped fresh sage
2 teaspoons finely chopped fresh rosemary
1 teaspoon fresh thyme
1 teaspoon poultry seasoning
5 tablespoons butter, melted
1.5-2 cups of chicken broth

1. Preheat the oven to 350 degrees. Butter a 9×13-inch baking dish. Spread the bread cubes on a cookie sheet and bake until lightly toasted, 8-10 minutes. 
2. Heat a large sauté pan over medium heat. Crumble the sausage into the pan. Add the onions and celery. Cook until the sausage is cooked through and the onions and celery are soft. Add the herbs and poultry seasoning. Mix well and cook for another 2-3 minutes.
3. In a large bowl, combine the toasted bread cubes and sausage mixture. Poor the melted butter and chicken broth, starting with 1.5 cups, over the stuffing mixture. Stir to combine and add more chicken broth as necessary, depending on how moist you like your stuffing.
4. Cover with foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes.

Swedish Meatballs

Seen here used as a Wonderful Casual Meal served over steamed rice; but the recipe can be easliy multiplied for Buffet or used for a Party Appetizer.




Ingredients:

1 cup evaporated milk, divided
1 egg yolk
1/2 cup onion, finely diced
olive oil
1/4 cup bread crumbs
1 teaspoon salt
1/2 teaspoon allspice
dash pepper
1 pound ground beef
1 tablespoon butter
1 1/2 cups double strength beef broth ( I used 2 bouillon cubes in 1 ½ cups hot water)  
2 tablespoons all-purpose flour
1 tablespoon lemon juice

Preparation: 

Heat a skillet and add a little olive oil. Sweat onions with a pinch of salt until translucent. Set aside to cool.Meanwhile, combine 1/4 cup evaporated milk with breadcrumbs. Stir to combine and set aside for several minutes. To the breadcrumb mixture, stir in onions, yolk, salt, allspice and pepper. Add meat and mix until just combined. Shape meat mixture into 1-in. balls. In large skillet, melt butter and cook meatballs. Remove from skillet (you may want to keep in a warmed oven).
In same skillet, cook flour (add more butter if necessary) 1-2 minutes. Slowly whisk in beef broth and simmer to thicken. Add remaining 3/4 cup evaporated milk and heat through. Season to taste. Return meatballs to skillet, and add lemon juice.

Pumpkin Spice Coffee Creamer

Make extra to send home with dinner guests or for use as a great gifting idea.






1 cup whole milk
1 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
4 tablespoons real maple syrup
1 teaspoon vanilla extract

In a medium saucepan, whisk together milk, heavy cream, pumpkin, spices and maple syrup. Heat on medium heat, stirring frequently until mixture begins to steam. Remove from heat and stir in vanilla. Strain through a fine mesh seive, and store in the refrigerator.

Crab Dip (Warm)

  If you like crab rangoons, you will like this dip. I had this with tortilla chips, but it would be equally delicious with wonton chips, crackers or celery sticks.





Ingredients:

1 (8 ounce) package cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
1 green onion, chopped
1 (6 ounce) can canned crab meat, drained
1/4 cup freshly grated Parmesan cheese, plus more for the top
Old Bay Seasoning or paprika

Preheat oven to 350 degrees.
In a medium bowl, mix together cream cheese, mayonnaise, Worcestershire sauce, and lemon juice.
Rinse the crab meat and remove any pieces of shell. Add the crab meat to the cream cheese mixture, along with the green onion and 1/4 cup of Parmesan cheese. Fold together.
Spoon mixture into a medium baking dish. Sprinkle with additional Parmesan cheese and a small amount of Old Bay over the top.  Bake 15 to 20 minutes in preheated oven. Serve warm.

Apple Cupcakes

 

Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

 

Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.

Makes 2 dozen cupcakes.

Brown Sugar Buttercream:

2 large egg whites
1/2 cup packed light-brown sugar
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoons

Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

Attach the bowl to the mixer fitted with the whisk attachment. Beat on high speed until stiff (but not dry) peaks form. Continue beating until mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, mixing well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Reduce speed to low; mix to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth

Makes ~ 2 cups (we always make an extra batch by simply multipying recipe)

Pumpkin Cupcakes

 

Pumpkin Cupcakes:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees.Line cupcake pans with paper liners; set aside.  In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the  brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Makes ~ 18 cupcakes.

 

Salted Caramel Buttercream:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color, about 10 minutes.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Alternatively, you could use just under 1/2 cup of your favorite caramel sauce.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes. 

"Snickers" Bars

Ingredients:

Base:

• Nonstick vegetable oil spray
• 3 1/2 ounces high-quality milk chocolate (Scharffen Berger or Lindt), chopped
• 1 cup creamy peanut butter
• 3/4 cup puffed rice cereal

Peanut Nougat:

• 1 large egg white
• 1/8 teaspoon plus 3/4 cup sugar, divided
• 3 tablespoons honey
• 1 tablespoon light corn syrup
• 1/2 cup toasted salted peanuts, chopped
• 1/2 teaspoon kosher salt

Milk Chocolate Bavarian Cream:

• 4 tablespoons whole milk, diided
• 1 1/2 teaspoons unflavored gelatin
• 1 cup chilled heavy cream, divided
• 3 large egg yolks
• 1 1/2 tablespoons sugar
• 9 ounces high-quality milk chocolate (see above), melted

Chocolate Coating:

• 9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 2 1/2 tablespoons unsalted butter

(Hint: We found "cheating", by buying prepared coating chocolate at the market perfectly acceptable for this recipe.) 

Preparation:

Base:

• Coat an 8x8x2" metal baking pan with nonstick spray; line with plastic wrap, pressing to smooth out any wrinkles. Place chocolate in a medium metal bowl. Set bowl over a saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from saucepan. Stir in peanut butter, then cereal. Transfer to prepared pan; press over bottom in an even layer. Cover and chill for 1 hour.

Peanut Nougat:

• Line a baking sheet with parchment; coat with nonstick spray. Place egg white in bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until frothy. Add 1/8 teaspoon sugar; beat until peaks begin to form. Bring honey to a boil in a small saucepan. With mixer running, gradually add honey to egg white. Set aside.
• Stir 3/4 cup sugar, corn syrup, and 3 tablespoons water in a small saucepan over medium heat until sugar dissolves. Attach a candy thermometer to side of pan. Increase heat; boil until mixture reaches 275°, 5–7 minutes.
• Return mixer with egg white to medium speed. Gradually add syrup to egg white, allowing it to drip down sides of bowl. Beat until glossy and stiff, about 5 minutes. Fold in peanuts and salt. Spread nougat over prepared sheet into an 8" square (about 1/4" thick). Let cool for 1 hour.
• Invert nougat over base in pan; peel off parchment. Spread over base in even layer.

Milk Chocolate Bavarian Cream:

• Place 2 tablespoons milk in a small bowl. Sprinkle gelatin over; let stand to soften, about 10 minutes.
• Meanwhile, bring remaining 2 tablespoons milk and 1/4 cup cream to a simmer in a small saucepan. Whisk yolks and sugar in a medium bowl; gradually whisk in hot cream mixture. Return to same pan. Stir over medium-low heat until thickened and a thermometer registers 175°, about 3 minutes. Add gelatin; whisk until dissolved.
• Place melted chocolate in another medium bowl. Pour cream mixture through a strainer into chocolate; whisk until smooth.
• Beat remaining 3/4 cup chilled cream in a small bowl until soft peaks form. Fold into chocolate mixture in 2 additions, folding just to blend between additions. Pour Bavarian cream over nougat, spreading in an even layer. Freeze until firm, about 4 hours.

Chocolate Coating:

• Place chocolate and butter in a bowl set over a medium saucepan of simmering water. Stir until melted. 
• Line a baking sheet with parchment paper. Invert 8" pan onto a work surface; remove pan and peel off plastic. Turn over. Cut into 6 slices, then halve each slice crosswise. Transfer pieces to prepared baking sheet, base side down. Using an offset spatula, spread chocolate over tops and sides of bars. Freeze to set, 30 minutes. DO AHEAD Can be made 3 days ahead. Cover with foil; freeze. Let stand at room temperature for 15 minutes before serving.