Onion Breaded Pork Chops

Sometimes you just need a good pork chop! Subtly seasoned, simple yet wonderfully satisfying.   

Ingredients:

4 pork loin chops (1 lb total so relatively thin, about 1/2" or less)

2 tbsps flour

1 egg

1 tsp worcestershire sauce

1/2 - 3/4 cup Panko

1 -2 tbsps dry onion soup mix

2 tbsps olive oil

Set up a breading station:

1 bowl with flour

1 bowl with egg and worcestershire sauce mixed in

and 1 bowl Panko and dry onion soup mix (shake the packet up before opening so you get the seasoning and onion bits together)

First coat chops in flour, then dip in egg mixture and finally coat in Panko mix. Let them sit on the counter 15-20 minutes then heat olive oil in a pan and brown both sides of the pork chops. Letting them sit first helps set the breading.

Place them on a parchment lined baking sheet and into a 325°F oven for 20-25 minutes.

Serves 2-4

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Overnight Blueberry Breakfast Casserole

A decadent little breakfast that is put together the night before then fresh baked in the morning. It can even be pre-assembled a few days ahead to save time. 

Ingredients:

1 large baguette, cut in 3/4" slices

3/4 cup cream cheese, at room temperature

2 tbsps maple syrup

1 cup fresh or frozen/thawed blueberries

1/4 tsp cinnamon

1 egg

1 cup milk

1/2 tsp vanilla extract

Topping:

2 tbsps butter

3 tbsps brown sugar

2 tbsps maple syrup

1/4 tsp cinnamon

Blend cream cheese, maple syrup and cinnamon together, then fold in the berries. Dollop about 1 tablespoonful on slices of baguette and lie them end to end in a buttered baking dish. I used berry flavoured cream cheese to up the berry flavour!

Once all the slices are slathered and stacked in place whisk the egg, milk and vanilla together. (Or if making ahead, just cover before the egg, milk, vanilla step and place in the fridge or freezer).

When ready to prep pour the egg mixture over the slices. (This can be done with the frozen ones right from the freezer).

Then cover with foil and refrigerate overnight, or for at least 4 hours. Bake in a 350°F oven for 35 minutes. Remove the foil and return to the oven for another 10 minutes.

Melt the topping ingredients together in a saucepan, then drizzle on top. A dusting of icing sugar would have been nice, but this was Christmas morning...oops!

Makes 4 servings.

Adapted from: thesaltymarshmallow.com

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Green Bean Bundles

Elegant and easy, these little bundles will definitely be showing up on my dinner plate again! And bonus... they can be completely prepped one day in advance!

Ingredients:

400 g (just under 1 lb) French green beans

8-10 slices prosciutto

sea salt and cracked black pepper

Honey Garlic Butter:

1/4 cup butter

1 1/2 tbsps honey

1 tsp fresh chopped rosemary

1/2 tsp garlic powder

First blanch the beans. Drop them into boiling water for 2 minutes, then right into a bowl of cold water. Drain and pat dry.

In a small saucepan combine the butter, honey, rosemary and garlic powder and heat just until the butter and honey are melted. Remove from heat.

Toss the beans with 1/4 cup of the butter mixture, then portion them onto prosciutto slices. Roll up and place on a parchment lined baking sheet. There should be about 8-10 beans per bundle. Brush with remaining honey garlic butter, salt and pepper. Bake at 450°F for 8-11 minutes.

Delicious with this seafood dinner, but would be equally good along side chicken, beef or pork!

Adapted from: gimmesomeoven.com

Here are the recipes for the seafood pictured here:

Shrimp Kebabs

https://hotandcoldrunningmom.blogspot.com/2023/01/shrimp-kebabs.html

Herbed Lobster Tails

https://hotandcoldrunningmom.blogspot.com/2023/01/herbed-lobster-tails.html

Baked Shrimp Scampi

https://hotandcoldrunningmom.blogspot.com/2023/01/baked-shrimp-scampi.html

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Baked Shrimp Scampi

Little shrimp scampi, pre-butterflied, were an easy dish to prepare. But I should have followed my instinct and not the recipe I was following. They called for the scampis to be placed cut side down in the baking dish. That meant the shell side was up with the topping on it. Didn't make sense. Flavouful to be sure, but next time I'm going cut side up!

Ingredients:

1 lb scampi tails, butterflied in shell

Marinade:

1 1/2 tbsps olive oil

1 tbsp white wine

salt and pepper to taste

Topping:

4 tbsps butter, at room temperature

2 tsps minced garlic

1 tbsp minced green onion

1/2 tsp dry parsley

1/4 tsp fresh chopped rosemary

2 pinches red pepper flakes

3/4 tsp lemon zest

1 tbsp fresh lemon juice

1 egg yolk

1/3 cup Panko

salt and pepper to taste

lemon wedges to serve

So, pretty easy... combine the olive oil, white wine, salt and pepper and toss in the shrimp scampi. Set aside while you make the topping.

In a small bowl mash the topping ingredients together. 

Oil a 10" baking dish and arrange the scampi, side by side, cut side UP not down as shown in these photos! Pour the remaining marinade over them then spread the butter mixture on top.

Bake in a 425°F oven for 8-10 minutes then broil 1 minutes to brown the top.

They ended up being tasty although not terribly pretty to look at. Sometimes when you're cooking you have to go with your gut! Luckily they were part of a pretty seafood plate!

Shrimp Kebabs:

https://hotandcoldrunningmom.blogspot.com/2023/01/shrimp-kebabs.html

and Herbed Lobster Tails:

https://hotandcoldrunningmom.blogspot.com/2023/01/herbed-lobster-tails.html

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Herbed Lobster Tails

These sweet and tender lobster tails with herb and garlic butter are quite easy to prepare. Intimidating at first try, but butterflying the lobster tails is really an easy process. 

Ingredients:

4 lobster tails

salt and pepper

1/4 cup butter, melted

2 tsps chopped garlic

1/4 tsp smoked paprika

1/4 tsp dry thyme

1/2 tsp dry rosemary

First to prep the lobster. Begin by using sharp kitchen scissors to cut the shell right down to the tail. Don't worry if the meat gets cut a little too.

Next, have your sous chef (my daughter 😉) carefully pull the shell opened, slide fingers between the meat and the shell and lift the meat up leaving it still attached at the very tail end.

Plump it up so it sits above the shell.

Salt and pepper the tails and place on a baking sheet lined with parchment for easy clean up. 

Melt the butter and add garlic, paprika, thyme and rosemary and brush on top of the tails.

Have the oven rack 5 or 6 inches away from the top and broil for 1 minute per ounce or until opaque with lightly golden tips. These ones took 7-8 minutes.

Serve with lemon wedges and extra melted butter. 

Our New Year's Day dinner also included cute Shrimp Kebabs and Baked Shrimp Scampi. Here are the links to the recipes:

https://hotandcoldrunningmom.blogspot.com/2023/01/shrimp-kebabs.html

https://hotandcoldrunningmom.blogspot.com/2023/01/baked-shrimp-scampi.html

Adapted from: therecipecritic.com

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Shrimp Kebabs

Pan fried shrimp kebabs (or kabobs) are tempting as an appetizer or main course or as part of a seafood plate.

They can also be grilled on the BBQ on medium high temperature for 2-3 minutes per side. I would def add pineapple chunks to the skewers if barbecuing!

Ingredients:

1 lb - 31/40 peeled, deveined shrimp

1 red bell pepper cut in 1/2" pieces

1 yellow bell pepper cut in 1/2" pieces

1 red onion cut in 1/2" pieces

Marinade:

4 tbsps olive oil

1 tbsp honey

1 1/2 tbsps soya sauce

1 tsp lemon zest

2 tsps chopped celery leaves

1 tsp dry thyme

1/4 tsp salt

1/4 tsp pepper

1 tsp minced garlic

Prepare the shrimp (tail on or off) and cut the vegetables. Whisk the marinade ingredients together in a large bowl and add the shrimp and veggies. Toss to coat, cover and refrigerate for 1 hour.

Then feed the shrimp, onions and peppers onto skewers. I used 6" ones because they fit in my skillet nicely. Brush the remaining marinade over top and cook on medium high heat for 2-3 minutes per side or until the shrimp are pink and the vegetables are tender.

They were lovely on our New Year's Day plate!

You may also like Baked Shrimp Scampi or Herbed Lobster Tails:

https://hotandcoldrunningmom.blogspot.com/2023/01/baked-shrimp-scampi.html

https://hotandcoldrunningmom.blogspot.com/2023/01/herbed-lobster-tails.html

Adapted from: dinneratthezoo.com

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Leftover Turkey Chow Mein

Do you still have turkey leftovers? Are you tired of hot turkey sandwiches? Turn your turkey leftovers into savory Chinese takeout!

Ingredients:

1 cup cooked turkey (or chicken)

1 carrot, thinly sliced

2 tsps chopped garlic

2 tsps vegetable oil

1/4 tsp sesame oil

1 cup shredded cabbage (bagged coleslaw mix)

1/2 medium onion, thinly sliced

1 celery stalk, thinly sliced

3 oz chow mein noodles (or spaghetti)

1/4 of a red bell pepper, thinly sliced

1 1/2 cups bean sprouts

1 green onion, sliced and divided green/white

2 tbsps hoisin sauce

2 tbsps soya sauce

1/3 cup chicken broth

1/2 tsp sugar

1 tbsp cornstarch

Cook noodles as directed on package then drain, rinse in cold water and set aside.

Combine the hoisin, soya sauce, chicken broth and sugar. Do not add cornstarch yet. Set aside.

In a wok or large skillet heat vegetable and sesame oils together to medium heat. Add garlic and stir 30 seconds before adding onion and carrot cooking about 1 minute. Add the cabbage, celery, bell pepper, bean sprouts and the white slices of green onion. Stir fry 2-3 minutes.

Whisk the cornstarch into the sauce and pour into a well in the center of the veggies. Then stir everything together and heat 1-2 minutes.

Mix in the turkey and drained noodles and heat through. Taste for seasoning...I like it as is but you may want to add more soya sauce or salt and pepper.

Garnish with sliced green onion and serve.

Makes enough for 2-3 servings.

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