Spicy Breaded and Baked Pork Chops.

I have vowed to my friend Trish that this winter I would post healthier dishes. Don't get me wrong we love comfort food, I won't neglect that this winter but with the new year coming up I thought I would get a jump start on a healthier habit.

Every time I think 'healthy', chicken comes to mind. Honestly, I get pretty bored with chicken so I like to explore other healthy options. Pork - 'the other white meat' has about a 160 calories and 26 grams of protein while a chicken breast has about 120 calories and 23 grams of protein. Being so similar why not mix it up a bit!


Spicy Breaded and Baked Pork Chops


Ingredients:

•  2 boneless pork chops
• 1/2 cup of skim milk
• 2 cloves of garlic, minced ( I used the Garlic Zoom)
• 1 tablespoon of crushed red pepper
• 1 teaspoon of paprika
• 1/2 breadcrumbs
• 1/4 romano cheese
• salt and pepper TT

Preheat oven to 400

In a medium bowl, combine the milk, garlic, red pepper, paprika, salt, pepper TT. Stir well

Add pork chop and let sit at room temperature for 30 minutes.

Meanwhile in a medium bowl add breadcrumbs, romano cheese, chili powder, salt and pepper TT

One pork chop at a time, add into the breadcrumb bowl and coat well

Place on pan, bake for 20-25 min until top is golden brown

~j

Raspberry Walnut Bars.

Each year around Thanksgiving my company has a bake-off. I'm not much of a baker, but I'm always up for friendly competition. After going through my roommates baking recipes I decided on these raspberry walnut bars. I figured everyone would bring something festive, so wanted my baked good to standout. Since raspberry isn't a typical fall flavor- why not give it a whirl!

Raspberry Walnut Bars


Ingredients:

• Nonstick cooking spray
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup butter (1 1/2 sticks) unsalted butter at room temperature
• 1 cup sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2/3 cups raspberry jam
• 2 cups chopped walnuts
• 1 cup shredded coconut (optional)

Preheat oven to 350

Spray an 8 inch baking pan with cooking spray and line with a piece of parchment paper. Make sure to leave excess paper hanging over the side. Spray the parchment paper with cooking spray as well

In a mixing bowl whisk together flour, salt, cinnamon and nutmeg

Using an electric mixer, beat the butter and sugar on medium speed until fluffy- 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce the speed to low and gradually add the flour mixture- mixing until combined (do not over mix)

Transfer two-thirds of the dough to the prepared pan and press evenly then

spread the jam on top.

Crumble remaining dough over the jam and sprinkle with the walnuts and coconut

Bake for 35-45 minutes, until golden brown. Cool completely in pan

Holding both sides of the parchment paper, lift the bars out of the pan. Cut into squares and serve!

These bars were a hit! It was a close competition.. I got 3rd place, not bad for a novice baker. I guess the crowd was looking for festive cookies afterall - Dan Coe's Pumpkin Chocolate Cookies won.

Next Year- It's on!

Greek Stuffed Bell Peppers.

So it's been awhile..

I have been SO busy I've been neglecting my blog! Between being swamped at work, Christmas shopping, decorating and baby shower planning I haven't posted in over a month. I guess my New Years resolution should be to post a few times a week with NO exceptions.

I've been wanting to blog more about Greek food. So after a long hiatus it only seemed appropriate I start back up with the food that holds a special place in my heart.. Greek.  I grew up eating stuffed bell peppers, naturally my Yiayia makes it best but I'm sure this will her proud

Greek Stuffed Bell Peppers

Ingredients:

• 6 large bell peppers
• Between 1 - 1.5 lbs ground beef
• 1 medium onion, chopped
• 1/2 cup rice
• 1 can stewed tomatoes
• 1/2 cup tomato sauce
• 1/2 cup fresh parsley, chopped
• salt, pepper cinnamon, seasoned breadcrumbs

Preheat oven to 350

Cut off stem and clean out peppers

Arrange peppers in the pan, sprinkle cinnamon and sugar in the bottom of the peppers

In a large saute' pan with a 1/2 tablespoon of olive oil and ground pepper lightly brown chopped onions

Add ground beef to onions and brown

After meat is browned add stewed tomatoes, tomato paste, tomato sauce and rice, let simmer for about 10 min. If the mixture seems alittle dry add 1/2 cup of wate. Then add parsley and salt&pepper to taste. Stir mixture well

Stuff peppers with the mixture then lightly sprinkle the top with sugar and breadcrumbs

Replace caps on peppers and sprinkle with breadcrumbs

Add a 1/2 of water to the bottom the pan (so the peppers don't dry out). Cover tightly with foil and bake for 1.5 hours, then remove the foil and bake for 30-45 minutes until tops are brown and rice is soft.

opa!

Baby Portobello + Artichoke Chicken.

 Each time I'm at the grocery store I always stock up on chicken. Honestly, I really don't even like chicken all that much, but it's a freezer staple, for whatever reason. I like to try and do different and exciting recipes with chicken, I'm definetly not a fan of simple grilled chicken. So here goes one attempt...

Baby Portobello + Artichoke Chicken

Ingredients:

• 2 tablespoons of butter ( I use light)
• 2 boneless/skinless chicken breasts
• Salt & pepper- dash here and there
• 1/4 cup all -purpose flour
• 1 can of low sodium chicken broth
• 1 lemon squeezed
• 1 lb fresh baby portobello mushrooms, sliced
• 1 can artichoke hearts in water, drained
• 1 tablespoon worecestershire sauce
• Dash- crushed red pepper (optional)

In a large skillet melt the butter over medium heat. Add in chicken and season with salt and pepper, brown chicken on both sides- remove from pan and set aside.

Reduce heat to medium-low, add flour and stir in chicken broth slowly- stir constantly for 2 minutes until thickened and smooth.

Stir in lemon juice, mushrooms, artichokes and worecestershire. Add the chicken back in, cover, simmer on low for 20 minutes. For an extra kick sprinkle the crushed red pepper before simmering.

I served this over wheat orzo, delish!

Creamy Baked Pumpkin Risotto.

As you can see I have an immense love for pumpkin. I have always enjoyed the taste of pumpkin, but it really intensified since I've moved up north. It must be the cooler weather or maybe the gorgeous colors of fall. Whatever it is, it makes me crave the hearty flavors of the season.


On Halloween, before going out, I wanted to make a festive dish to celebrate one of my favorite holidays. Pumpkin seemed like an appropriate halloween ingredient, as I'm looking through recipes, it was my boyfriend Nick who had the idea of a risotto dish. 


Creamy Baked Pumpkin Risotto


Ingredients:

• 5 cups low sodium chicken or vegetable broth
• 2 cups arborio rice
• 2 cups pumpkin or butternut squash, cubed small
• 1 1/2 canned pumpkin puree (not pumpkin pie filling)
• 1 medium yellow onion, chopped
• 3/4 cup fresh sage, finely chopped
• 1/2 cup of pecorino romano cheese
• 1/4 cup mascarpone cheese
• 2 tablespoon olive oil

Heat oven to 400

Combine rice, broth, and squash, pumpkin puree, and onion in a 3 quart baking dish.

Season with salt and freshly ground pepper, stir to combine evenly.

Cover tightly with foil and bake, stir occasionally until most of the liquid is absorbed and the rice is puffed. About 30 to 35 minutes.

Remove from oven and stir in the sage, pecorino, and mascarpone.

Serve with your favorite pumpkin beer!

Hope Everyone had a great Halloween!!

Pumpkin Pie with a Twist.

I am already thinking about what to bring to Thanksgiving dinner. Pumpkin pie is a Thanksgiving dinner staple, everybody loves pumpkin pie (including me!) So why not give it a try? The problem is, I'm not really much of a 'baker'. So I have decided to give the pie a test run before the real deal.

As much as I love pumpkin pie, I decided to steer away for them traditional pie and try something with a twist- Amaretto!

Amaretto Pumpkin Pie


Ingredients:

• 2 cups amaretto or lady finger cookies, crushed fine
• 2/3 cup melted butter (I used light butter)
• 2 cups pumpkin puree, unsweetened if canned (make sure it's not pumpkin pie filling)
• 1 cup half and half ( I used light)
• 1 1/4 tablespoon cornstarch
• 4 tablespoons amaretto
• 2 pinches of salt (intensifies the flavor of the pumpkin)
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon ground nutmeg
• 2 eggs, lightly beaten

Preheat oven to 375

Toss the crushed cookie crumbs and butter in a small bowl until well-combined. Press into the bottom and up the sides of a 9" pie pan. Cover with foil and bake for 10 minutes, then set aside to cool

In a large bowl, combine remaining ingredients and whisk until smooth. (easy, right!) 

Pour into the cooled pie shell. Bake for 45 minutes or until skewer inserted in the center comes out clean- It was closer and hour for me.

Let cool completely before cutting. Serve with cool whip, if you like

This was a huge hit among friends, so I will be bringing this to the Guerrieri Thanksgiving celebration!

Stuffed Acorn Squash.

Fall is the best. Best weather, best clothes and best food! Since fall is my favorite season I will be posting a ton of fall inspired dishes. I picked up an acorn squash at the store the other day and told myself I wasn't going to do the same boring thing with it.. so I stuffed it with a few of my favorite fall spices!

Stuffed Acorn Squash

Ingredients:

• 1 acorn squash
• 1 cup of barley
• 1/2 cup fresh mushrooms chopped
• 1/2 white onion chopped
• 1/4 cup of raisins
• 1/2 cup vegetable or chicken stock (low sodium is fine)
• about 6 sage leaves
• 1 clove of garlic chopped
• cinnamon 
• 1/4 cup of chopped walnuts (optional)
• salt and pepper
• 1 tablespoon of olive oil

Preheat oven to 350. Slice the squash down the center and lay face down on lightly greased pan and bake for 25 minutes

-Meanwhile follow instructions and prepare the barley.
-In a medium sauce pan over medium heat, add olive oil and garlic, when hot add the onion and saute until brown, add in the mushrooms- brown for about 5 minutes.
-Mix in the barley, stock, sage leaves, season with salt, pepper and a dash of cinnamon. Cover and let simmer until the liquid has dissolved (5-10 minutes)
- Fill the squash with the mixture, sprinkle with chopped walnuts and cinnamon. Return to the oven for 10 minutes.

Enjoy the taste of fall.

First Post- Simple Ribs.

I think it's only appropriate that my first entry is the meal I made the day I thought of the name of my blog. On Sundays I've been trying to get in the routine of making a big 'Sunday Dinner', have friends over then watch a few favorite shows together, like Dexter! Last night was a success!

I love ribs, they are effortless to make and always a hit. Living in the city I'm sans grill, which can put a damper on nights I'm in the mood for barbeque. Luckily my dad is meat genious and shared this recipe with me.

Simple Ribs

Ingredients:

• Baby back ribs
• Sauce of choice (I use "Sonny's" - My favorite BBQ joint in Florida)

Heat oven to 300. Line an oven pan with foil. place ribs in pan and brush generously with BBQ sauce. Cover the ribs with tightly with foil and bake for 2.5 hours. After an hour brush with sauce. When time is up set oven to High Broil, uncover ribs and broil for about 10 minutes until brown.

I served this delish dish with corn on the cob, brown jasmine rice, and jalapeno cornbread.

Hi There!

I've been wanting to start a cooking blog or a while now, but had one major set back...a name! For months I drove myself nuts trying to think of the perfect blog name. Then yesterday, while watching hours of football and thinking about what I wanted to make for 'Sunday Dinner', it came to me- Wannabe Phoodie. It might not be perfect, but it's pretty accurate.
I'm Jess, I grew up and in Florida and moved to Philadelphia a year and a half ago. Everytime I tell people that the next question is WHY PHILLY?! Well I needed a change, got an awesome new job..so I packed up a u-haul, my cat and was Philly bound with no idea what to expect. Philly surpassed all my expectations. I love it here! The city, 'philly fans', the people, the culture, the four seasons, and most of all the food. I have always had a love for food. With an Italian mother and Greek father, food was always a given.. The purpose of this blog is to share my love for cooking and food. Enjoy.