Italian Breaded Pork Chops

I purchased some pork chops on sale at Costco and wanted to try a new recipe for Sunday dinner. This recipe definitely hit the mark. I got the vote of approval from JD...a definitely make this again! I served it with Cheesy orzo and a green salad...YUM!

• 3 eggs, lightly beaten
• 3 tablespoons milk
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 4 pork chops

1. Preheat oven to 325 degrees
2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic.
4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Repeat. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F

Giving credit where it's due: http://allrecipes.com/recipe/italian-breaded-pork-chops/

Poulet Marengo

Hands down one of my favorite recipes that I gathered while a nanny. Amy was an excellent cook and if memory serves this was the first meal she cooked when I arrived in New Jersey. It is perfect with chicken, tomatoes and mushrooms

Poulet Marengo

6-8 pcs chicken with bone in (breasts, thighs and legs)
1/2 c. flour
1 tsp salt
1/2 tsp pepper
1 tsp tarragon
2 Tbsp olive oil
1 Tbsp margarine
1 c white wine (can use chicken stock)
2 c canned tomatoes, diced
1 clove garlic, minced
8 sliced white mushrooms

Preheat oven to 350 degrees

Mix together salt, pepper, tarragon and flour. Dredge chicken in flour. Brown chicken in oil and margarine then remove to casserole dish

Add remaining flour to browning pan, add wine, stir and remove bits from pan. Cook until smooth.
Add tomatoes, garlic and mushrooms to pan and stir. Pour mixture over chicken.

Cover with lid or foil. Bake until chicken is tender...approximately 45 minutes.

Amy's Barbeque Sauce

1 med. onion, finely chopped
2 Tbsp butter
2 Tbsp white vinegar
2 Tbsp brown sugar
1/4 c. lemon juice
1 c. ketchup
2 Tbsp worcestirshire sauce
1/2 tsp+ a little more yellow mustard
1/2 c. chopped parsley
1/2 c. water.

Cook onion in butter until wilted. Add remaining ingredients, simmer for 30 minutes.

Great to use with chicken cooked on the grill. Clean chicken, marinade in 1/2- 3/4 sauce, reserving some to coat chicken as it cooks or after it is done cooking.

Tarragon Roasted Chicken

It's amazing to me that I can still remember so clearly what this meal tasted like nearly 12 years since I last had it. It isn't hard to make and again one that we ate frequently with the Minkoff's when I was their nanny. My mouth is watering just thinking about it...yum

Tarragon Roasted Chicken

1- 5lb roasting chicken
3 tsp dried tarragon
2 minced garlic cloves
3 Tbsp pineapple juice
1/2 tsp pepper
2 Tbsp fresh parsley
1/4 c. margarine
2 Tbsp honey
3 carrots, peeled ( I usually use 5-6)
3 c. cooking liquid, calls for white wine but can substitute chicken stock

Leave skin on chicken but remove any visible fat.

In a small bowl, mix tarragon and pepper. Rub 1 tsp of mixture inside the chicken cavity.

Place parsley and garlic inside chicken cavity.

In microwave, melt margarine then stir in remaining tarragon/pepper mixture and brush on chicken.

Place carrots in bottom of roasting pan then place chicken breast side up on carrots.

Roast at 400 degrees, brushing every 20 minutes with remaining margarine mixture for 1.5- 2 hours or until done.

Broiled Coriander Honey Chicken (Indian Chicken)

This is a recipe that I got from the Minkoff family when I was their nanny in 1997. I haven't made it in years but it is wonderful!

Broiled Coriander Honey Chicken with Hot Sweet and Sour sauce

4 pounds chicken (breasts, thighs and drumsticks)
6 Tbsp soy sauce
1 Tbsp honey
1 Tbsp coriander seed
1-2 garlic cloves, minced
2 tsp finely grated ginger root
1/4 tsp turmeric
1/4 tsp cayenne (or to taste)

Cut two parallel diagonal slits on the meat side of each piece of chicken. Cut all the way through to the bone but do not cut through to the edges.

In a large bowl, whisk together the remaining ingredients. Add the cut chicken to the bowl and turn to coat. Leave in bowl to marinade for 1 hour at room temp or 2 hours in the fridge. Keep remaining marinade.

Remove from bowl and bake in 350 degree oven for 15-20 minutes, brush with marinade and BROIL for 12 minutes or until done.

Hot Sweet and Sour Peanut Sauce

4 Tbsp creamy peanut butter
4Tbsp soy sauce
2 Tbsp lemon juice (fresh is best)
1 Tbsp brown sugar
1 1/2 tsp cayenne pepper (or to taste)

Place all ingredients in a microwave safe bowl and cook for 1 minute. Stir together and serve with chicken.

Spinach Arichoke Dip

I love my job for many reasons and one of them is sharing recipes with the women I work with. At Christmas there was always some kind of yummy treat to snack on and this recipe is no exception. Thanks Mary for sharing it with me.

Spinach Artichoke Dip

1 pkg cream cheese
1/4 c. mayonnaise
1/4 c. parmesan cheese (grated not powder)
1/2 c. mozzarella cheese, shredded
1 small can green chilies, diced and undrained
1 garlic clove, minced
1 tsp garlic salt
1 jar artichoke hearts, chopped
1/2 c. chopped frozen spinach, thaw if frozen

Mix all together, spread in dish. Bake 350 degrees for 30 min or until golden and bubbly. Serve with assorted crackers.
*Black pepper and olive oil triscuits are amazing with this dip