Rosemary Parmesan Crusted Pork Chops with Artichokes

A wordy title, but a delicious dinner.

Ingredients:  
4 pork chops
2 artichokes
1/2 cup parmesan cheese
2 tbs sesame seeds
2 tbs finely chopped fresh rosemary
1 tsp cayenne pepper
Salt & pepper 
1 egg
2 tbs olive oil

On a large plate, mix the parmesan, sesame seeds, rosemary, cayenne pepper and salt & pepper.

Whisk one egg in a bowl and coat a pork chop in egg mixture.

Dredge the egg coated pork chop in the parmesan cheese mixture until well coated.

Heat a large skillet with 2 tablespoons of oil and add pork chops.

Cook for 3-4 minutes on each side until golden brown and cooked through.

In a covered pan, bring about a 1/2" of water to a boil and add artichokes.  Cover and steam for 20-30 minutes depending on the size of the artichokes.

Naturally you will need some kind of dipping sauce for the artichokes.  We used Lemon Pepper Aioli (mayonnaise mixed lemon pepper seasoning).  It was delicious.

Enchilada Noodle Caboodle

This casserole will knock your socks off.  It's everything you love about beef enchiladas... with the comfort of a noodle casserole.  It's so good.

Ingredients:
2 lbs beef pot roast
1 lb pasta
2 large cans green enchilada sauce
1 can red enchilada sauce
1 can black beans
1 can corn
1 can sliced olives
2 cans green chiles
2 yellow onions
4 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
A few pinches of red pepper flakes
A few crushed handfuls of Juanitas corn chips

Preheat the oven to 350°

 

 

Brown your pot roast in a skillet on both sides.  

Put it in the crock pot with a can of the green enchilada sauce.  Cook for 5-6 hours on high and shred it!

Add all those cans of various things in a big bowl.  Mix in the shredded meat.  Add some red pepper flakes.

Boil the pasta for 4-5 minutes.  It will cook more in the oven.

Stir in the semi-cooked pasta and about 3/4 of the cheese.

Sprinkle the remaining cheese on top and add crushed chips.

Bake for 45 minutes and serve with sour cream!  Yum!

Sunny's Famous Almond Roca

My dear friend, Sunny has been making this masterpiece for years.  She brings it to my Mom's Annual Cookie Party every year... whether she wants to or not.  She might want to try a new recipe sometime... but nobody will let her.  There would be an uprising if she didn't show up with a big ol' box of her famous Almond Roca.  Not only does she bring a big box for the actual Cookie Exchange... but she makes individual bags for a few of us... just so we don't have to worry about getting some during the exchange.  It's that serious.

Ingredients:
35 Saltine Crackers

2 sticks of butter (1/2 pound)

1 cup sugar

1 cup semi-sweet chocolate chips

1 cup peanut butter morsels

1 cup of chopped almonds
A few pinches of sea salt

Preheat the oven to 400°

Line a 10x15 cookie sheet with tin foil.  Lay out saltine crackers tightly side by side, but not overlapping.

Melt 2 sticks of butter in a small sauce pan.

Once butter is melted, slowly add sugar, stirring constantly for 2-3 minutes until sugar is completely dissolved.  Allow to bubble up like this... it will look weird... but this is what you're looking for.  Foamy, bubbly, frothy.  Mmmmm.

Pour the mixture over the crackers and spread out evenly.  This is where attention to detail is important.  Really make sure all the crackers are covered.  It takes some time... but it's worth it.  

Then pop it in the oven for 7 minutes.  Watch your oven carefully.  Oven times vary... and you want your crackers to be golden but not burnt.

When you take it out, immediately sprinkle the chocolate and peanut butter chips over the top and spread evenly with a spatula.

Again... take your time.  You want it all mixed together and covering all the crackers.

Sprinkle chopped almonds and sea salt on top and put it in the fridge!  Alternate topping options include, peanuts, coconut, hazelnuts or anything else that sounds good to you!  Leave it in the fridge for 30 minutes.

When you take it out, it will be hard and ready to smash!  

Smash is up into pieces and enjoy!  

Once you've eaten all the delicious almond roca... there will be a pile of crumbs in the pan.  Put all those crumbs on top of coffee ice cream.  Trust me.

Buffalo Chicken Mac n' Cheese

Yes.  It's delicious.

Ingredients:
1 rotisserie chicken, shredded
1 1/2 sticks of butter
2 tablespoons garlic
2 small yellow onions
4 stalks celery, diced
1 3/4 cups buffalo sauce
2 tbs flour
1 tablespoon mustard
2 cups milk
4 cups cheddar cheese, shredded
2 cups pepper jack cheese, shredded
2/3 cup sour cream
1 lb pasta
1 1/4 cup panko bread crumbs
2 tbs parsley, chopped
4 oz bleu cheese

 Preheat the oven to 350°

Chop up the onion and celery.

Saute in 3 tablespoons of butter and tablespoons of garlic for 8-10 minutes, until onions are translucent.

Shred the chicken.

Add the chicken and 3/4 cup of buffalo sauce to the onion/celery mixture.

In a separate pan, melt the butter and whisk in the flour and mustard.

Whisk in milk, 1 cup of buffalo sauce, cheddar and pepper jack cheese.

Par-boil the pasta (4-5 minutes).  It will cook more in the oven.
Combine pasta with cheese sauce and chicken mixture. 
Then, dump it in a 9x13 pyrex.

For the topping, mix together the panko, 4 tablespoons of melted butter, parsley and bleu cheese.

Add the topping and bake for 25-35 minutes!

Enjoy!

Optional: Whip up a little bleu cheese sauce to go on top.

Ingredients:
1/4 cup bleu cheese
1 1/2 cups mayo
1 tbs cream
1 tsp dijon
2 tbs vinegar
Salt & Pepper

Blend in food processor till smooth!

Peanut Butter Cookies with Mini Peanut Butter Cups

A wordy title... but a delicious cookie!  These little treats and soft on the inside and slightly crunchy on the outside.  The mini peanut butter cups add an extra burst of chocolate peanut buttery goodness!

Ingredients:
1/2 cup unsalted butter (1 stick)
1 cup creamy peanut butter
3/4 cup granulated sugar (plus 1/2 cup to roll cookies in)
1/2 cup brown sugar
1 tsp vanilla
1 tbs milk
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup mini peanut butter cups (I use Trader Joe's... but I'm sure Reese's would work too!)

Preheat the oven to 350°


(More photos to follow...)

Beat together the butter and peanut butter for 3 minutes until soft and creamy.

Add both sugars and combine well.

Add egg, milk and vanilla until smooth.

In a sifter, combine flour, basking soda, baking powder and salt.

Sift dry ingredients into wet mixture.

Form dough into 1/2" balls and roll in granulated sugar. 

Lay on parchment lined baking sheet.

Bake for 9 minutes.

Lay on cooling rack for a few minutes when done.

Serve with ice cold milk and enjoy!

I take these yummy cookies with me when I go to a sub job.  Everyone needs a little treat!

Roasted Tomato Soup with Grilled Shrimp

I'm on a bit of a soup kick right now.  Fall does that to me.  Here is my latest soupy creation.

Ingredients:
4 pounds of tomatoes
3 heads of garlic
2 tablespoons olive oil
3 onions
1 tablespoon fresh thyme, chopped
2 cups chicken stock
1/2 cup half n' half.
20 shrimp
1 lemon, juiced
1 pinch of red pepper flakes

Preheat the oven to 350°

Quarter the tomatoes and place them on a foil lined baking sheet.  Drizzle with olive oil, salt and pepper.

Cut the tops off of the garlic and drizzle with olive oil, salt and pepper.  Wrap up in a tin foil pouch securely and place on the baking sheet with the tomatoes. 

Put the pan in the oven and roast for 1 hour and 15 minutes.

Chop the onions and saute in a pan with 1 tablespoon olive oil, and a pinch of fresh thyme.

Caramelize the onions for about 30-45 minutes, or until they look like this.

When the tomatoes and garlic are done, let the garlic rest on a plate for a few minutes and put the tomatoes in a big soup pot and add caramelized onions.

Add the roasted garlic to the soup and puree until smooth. 
Add the chicken stock to the puree until you have your desired consistency.

Dump in your half n' half and stir to combine.  Let the soup heat up in the pot for a few minutes.

Combine the lemon juice, olive oil, red pepper flakes, pinch of thyme, and salt and pepper.  Marinate shrimp in this mixture for a few minutes.

Bake shrimp for 6-8 minutes in the oven.

Put a few slices of cheese between some bread and grill up a side dish.

Dish up some soup and serve hot!!!