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!