A little behind....

One of my favorite things about food and cooking is the experience. Of course, every meal is not an experience, and there are sometimes that I do say "I don't even remember what I ate for breakfast this morning!" But then there are the meals that a picture, a smell, a recipe brings the meal all back in your mind. Like dinner tonight, which I will post about later this week, but that I shared with my good friend Julie and didn't end until 10:15. Good food, a good friend, and good conversation=perfect!

 

All of that to say, this is last week's meal and it was not forgotten!

 

Baked Pork Chops recipe courtesy of Emeril



 - 1 C bread crumbs
- 2 tsp Italian seasoning
- 2 Tbs + 2 tsp Baby Bam, Emeril's seasoning
- 1/2 tsp garlic powder
- 1/4 C finely grated Parmesan
- 1/4 C vegetable oil
- 2 eggs
- 6 thin center-cut pork chops
    1. Preheat oven to 400*. 2. Mix bread crumbs, Italian seasoning, 2 Tbs Baby Bam, garlic powder, Parmesan and olive oil in a large plastic bag. 3. Mix eggs and 2 tsp Baby Bam.

 

4. One at a time, dip pork chops into egg mixture, then into bread crumbs and coat completely.

5. Place pork chops on the wire rack of oven, with baking sheet below. 

6. Bake until pork chops cooked through and crust golden brown, about 20 minutes.

 

Here's how I have taken to keeping my recipes so I can see them while cooking...

 

 

 

Angel Hair Pasta with Walnut Carrot Sauce

- 10 oz whole-grain angel hair pasta

- 2 medium carrots, roughly chopped

- 1/3 C walnuts

- 2 cloves garlic, roughly chopped

- 1/2 tsp dried oregano

- 1 tsp grated lemon zest

- pinch of red pepper flakes

- 2 Tbs olive oil

- 1/2 C golden raisins

- 1/2 C parmesan cheese

- juice of 1/2 lemon

- 3 Tbs chopped fresh parsley

1. Cook pasta according to package directions. Reserve 1.5 C of cooking water, then drain pasta.

This is how you know the pasta is done, it sticks to the wall :)

2. Put carrots, walnuts, garlic, oregano, lemon zest, 1/4 tsp salt, and red pepper flakes in food processor adn pulse until finely chopped. Or if you dont have a food processor, chop finely.

3. Heat olive oil in large skillet over medium-high heat. Add walnut- carrot mixture adn the raisins and cook, stirring frequently, until the carrots soften adn begin to brown, about 5 minutes.

4. Add reserved cooking water adn bring to a simmer, then add the pasta, parmesan, lemon juice, parsley, and salt to taste and toss.