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.

"It's a Tornado of Crazy Goodness in my Mouth"

This was Em's comment when eating 1 chip with 2 dips on it- it was a compliment. I think.

Next was the Pizza Dip. My favorite of the night. I think. I had lots of favorites...

3) Pizza Dip - courtesy of Pinterest :)

  

   - 4 oz cream cheese

   - 1/4 C sour cream

   - 1/4 C mayonnaise

   - 1 C shredded mozzarella cheese, divided

   - 1/2 C Parmesan cheese, shredded, divided

   - 1/2 tsp Oregano

   - 1 C pizza sauce (yes, I used a jarred sauce!)

   - pepperoni slices

1. Preheat oven to 350*. Lightly grease 9-inch pie plate.

2. Mix cream cheese, sour cream, mayo, 1/2 of the Mozzarella and Parmesan, and oregano in a large bowl.

3. Spread mixture in the bottom of the pie plate. Spread pizza sauce over top and sprinkle with remaining Mozzarella and Parmesan.

4. Cover with pepperoni slices. Then we put more cheese on top :)

5. Bake 20-25 minutes or until bubbly and cheese melted.
     - We served with garlic toast

The final recipe I will share is Buffalo Chicken dip. This recipe is also courtesy of my friend Megan from work!

4) Buffalo Chicken Dip

   - 1 lb shredded cooked chicken

   - 1 C ranch dressing

   - 2 sticks cream cheese

   - 1 small bottle Frank's Hot Sauce

   - 2 C shredded cheddar

1. Mix all ingredients and spread in baking dish. Bake at 350* for 30 min. 

Here are pictures of our final spread! We also had the obligatory chips and salsa, chili queso- courtesy of Clarissa (1 bag shredded Mexican cheese, 1 can Hormel chili, 1 block cream cheese)- and Chocolate Covered PB Graham Cracker Bites for dessert!

Super Bowl Funday

A week later, here's a recap of our Super Bowl party. Don't remember who played, as I was much more concerned about the food and seeing friends! I was in Knoxville for the weekend for a wedding of a college friend, so everyone who was in town got together for the Super Bowl!

Sunday afternoon Clarissa and I got Mountain Dew Icees and played in the kitchen. I was indecisive of what to make, therefore we made a little of everything!

Our ingredients to start!

1) Spicy Asian Meatballs courtesy of my friend Megan
     
      Recipe found here

 

      After baking, I put mine in the crock pot and covered with sauce on warm settings.

 



 

 

2) Southwestern Egg Rolls

 

Filling

- 2 C frozen corn, thawed

- 1 15oz can black beans, rinsed and drained

- 1 9oz package frozen chopped spinach, thawed and squeezed dry

- 2 C shredded Mexican cheese

- 1 7oz can diced green chiles, drained

- 4 green onions, finely chopped

- 1 tsp ground cumin

- 1/2 tsp chili powder

- 1 tsp salt

- 1/2 tsp cayenne pepper

 

Preheat oven to 425*. Mix corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt, and cayenne pepper in large bowl. Scoop a small amount of filling onto wrapper and roll starting at the corner. Tuck two sides in as you go along (like they wrap sandwiches at Subway). Dab water on the edges to seal egg roll and place seal side down on greased baking sheet.

 

 

 

 

Bake for 15 minutes, flipping once halfway through baking.

** I started with spring roll wrappers- then realized I didn't have enough. So we improvised and made our own egg roll wrappers- best move of the night!

    Homemade Egg Roll Wrappers

 

    - 2 C flour

    - 1 tsp salt

    - 1 egg

    - less than 1/2 C cold water

    - worn starch

 

Mix together in a bowl, slowly adding water until dough is no longer crumbly and barely sticky. Let dough sit for 20 minutes. Divide into golf ball size peices. Roll out til they are thin enough to see through.

 

 

 

 

That's all I have time to post today- to be continued!