Sunday, August 24, 2014

Recipes from today's show :)


PARMESAN-PANKO CRUSTED PORK CHOPS

BUTTERNUT SQUASH RAVIOLI

LEMON-ROASTED ASPARAGUS

CHOCOLATE-CHIP BUNDT CAKE

 

PARMESAN-PANKO CRUSTED PORK CHOPS

4 thick-cut pork chops, bone-in

Salt, pepper, garlic powder & onion powder

1 cup flour

1 cup Italian-style breadcrumbs

1 cup panko breadcrumbs

2 eggs

½ cup whole milk

Oil

Season pork chops on each side with the above seasoning.  Line 3 pans on the counter.  Place flour in the first one, eggs and milk in the second one and breadcrumbs in the 3rd one.   Dip each pork chop on each side in the flour, then the egg wash, then the breadcrumbs.  Place enough oil in a black skillet just to cover the bottom.  Brown chops for just 2 to 3 minutes on each side or until browned.  Brown 2 at a time and remove from skillet to a wire rack.  Wipe out excess oil, place chops back into the black skillet or oven-proof skillet, and bake at 375 for 25 minutes or until pork chops are cooked through.

LEMON-ROASTED ASPARAGUS

1 lb. fresh asparagus washed and trimmed

1 to 2 tablespoons fresh lemon juice

Salt and pepper to taste

Olive oil

Place asparagus in a single layer on a cookie sheet.  Drizzle with olive oil and season with salt and pepper and lemon juice.  Bake at 400 for 12 to 14 minutes.

 

BUTTERNUT SQUASH RAVIOLI WITH PECAN BROWN BUTTER

1 lb. fresh or frozen butternut squash ravioli

5 tablespoons real butter

½ cup finely chopped pecans

Salt and pepper to taste

Cook ravioli according to package directions.  In a large skillet, melt the butter over medium heat.  Stir in the pecans and stir constantly for 1 minute.  Add the salt and pepper and cook another minute or just until pecans are browned.  Be careful not to burn them J  Add the cooked ravioli to this butter mixture and carefully toss together until ravioli is coated well with butter pecan mixture.  This is wonderful with steak or pork chops.

 

Chocolate-Chip Bundt Cake

1 box Devil’s food cake mix

1 (3 ounce) package instant chocolate pudding

2 cups sour cream

1 cup melted butter

5 eggs

1 t. almond extract

2 cups semisweet chocolate chips

Preheat oven to 350.  Grease a 10-inch Bundt Pan.  In a large bowl, mix first 5 ingredients together for about 2-3 minutes.  Then fold in the almond extract and chocolate chips with a spatula.  Pour into pan and bake for 55 minutes.  Let it cool about 20 minutes and turn out on rack to cool completely.

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