urbanbundle

panko, parmesan, & parsley pork chops

this is a super easy, light and refreshing way to cook boneless pork chops. the panko bread crumbs combined with parmesan and parsley give these chops an incredible crunch. top it off with a squeeze of lemon, and you’ve got yourself a refreshing way to finish this dish. i hope you enjoy!

ingredients:

• 8 thin cut boneless pork loin chops
• 1 cup panko bread crumbs
• 1/4 cup grated parmesan cheese
• 1/4 cup flour
• 2 eggs
• 2 tbsp fresh parsley, chopped
• salt & pepper
• 1 lemon, cut into wedges
• extra virgin olive oil

preparation:

• place boneless pork chops in a large zip lock bag or between 2 pieces of plastic wrap and pound to tenderize. remove from plastic and salt & pepper both sides of the meat.  set aside.
• finely chop fresh parsley - you should have about 2 tbsp.
• next you want to prepare your dredging/breading assembly line. use 3 shallow dishes (i like to use pie plates). the first should be your flour. plate 2 should have your 2 eggs, beaten. plate 3 should have your panko bread crumbs, parmesan, & parsley - use a fork to mix them together to evenly distribute the parsley.
• preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom.
• start your dredging process. first coat the pork chop in flour on both sides. then dip in the egg. then finally in the panko mixture. make sure you fully coat both sides. set on a platter and continue dredging 3 more chops. (i like to do 4 at a time and get them in the pan. then you can dredge the other 4 while the first batch is cooking.)
• place the first 4 pork chops in the pan (you should get a good sizzle.) they will only need to cook about 3-4 minutes per side. you want to turn them over when they are nice and golden brown.
• remove the first batch and place on a plate with a paper towel to catch any excess oil.
• you can add more oil to the pan for the second batch as needed.
• repeat steps for the last 4 chops.
• take the lemon and slice into wedges.
• squeeze lemon over pork chops and dig in!

i’ve experimented with my own chili recipe for years. this is the first time i’ve actually taken the time to fine tune and write every ingredient down. i think this combination makes for a really great, hearty dish.

ingredients:

• 2 tablespoons Extra Virgin Olive Oil
• 1 whole Onion, Chopped
• ½ whole Jalapeno, Finely Diced (seeds & Ribs Removed)
• 2 whole Cloves Of Garlic, Minced
• 1-¼ pound Ground Turkey (one Package)
• 1 tablespoon Granulated Garlic
• 1 tablespoon Chili Powder
• 1 tablespoon Ground Cumin
• ¼ teaspoons Paparika
• ¼ teaspoons Cayenne Pepper (Optional)
• 1 teaspoon Dried Basil
• 2 tablespoons Tomato Paste
• 1 can Diced Tomatoes (approx. 15 Oz)
• 1 can Tomato Sauce (approx. 15 Oz.)
• 1 can Red Kidney Beans (drained & Rinsed)
• 1 can Black Beans (drained & Rinsed)
• 2 cups Chicken Broth
• 2 tablespoons Worcestershire Sauce
• Salt & Pepper (to Taste)
• Shredded Cheese (optional)
• Chopped Scallions (optional)

preparation:

in a large stock pot, heat olive oil at medium-high heat. add the chopped onion and salt & pepper and saute for 2-3 minutes (until translucent). add diced jalapeño (hey, don’t forget to read Pioneer Woman’s PSA on jalapeno prep!), and garlic and stir together.

add ground turkey and another dash of salt & pepper. brown turkey until cooked through. in the mean time, mix all spices in a small bowl (not required, but i like having everything combined before it hits the pan for more even distribution.) if you don’t like spicy, you can omit the cayenne pepper - but i think it adds just a small dash of heat…which is nice! once spices are combined, add them to the turkey and onion mixture. stir to coat the turkey.

now add the tomato paste and stir into the turkey mixture. next you will want to add the diced tomatoes and the tomato sauce. stir to combine. add the cans of drained and rinsed beans and stir to combine. finally, add the chicken broth and worcestershire sauce (you can add more or less to your taste.)

lastly, taste your chili to see if you need more salt & pepper and add as needed.

bring everything in the pot to a boil and reduce the heat to a simmer. let cook uncovered for 30 minutes.

serve in individual bowls and top with your favorite cheese and/or onions. i like to serve mine with shredded sharp white cheddar and some chopped scallions on top. enjoy!

sounds kinda white-trashy, i know…but it really is quite good. you’ll see.

this is a super easy go-to recipe when you just want to get rid of stuff. you can modify this recipe very easily and use differnet meat or veggies, if you’re  into that. you can also use any shape pan…pie dish just works well because, well, it’s tortilla shaped!

ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1 whole Onion, Chopped
• 1 pound Ground Turkey
• 1-½ tablespoon Granulated Garlic
• 1 tablespoon Cumin
• 1 tablespoon Chili Powder
• 1 teaspoon Paparika
• Salt & Pepper (to Taste)
• 1 cup Black Beans, Drained And Rinsed
• 1 cup Cooked Rice (white Or Brown)
• 3 whole Tortillas (burrito Size)
• Salsa
• 2 cups Shredded Mexican Cheese Blend
• 3 whole Green Onions, Chopped
• Sour Cream

preparation

preheat oven to 375°

- Heat extra virgin olive oil in a large skillet over medium-high heat.

- Add chopped onion and saute until translucent (about 5 minutes)

- mix all spices in a small bowl (this step is not required, I just like mixing them before hand for even distribution in cooking)

- Add ground turkey to cooked onions and add spice mixture.

- Break up ground turkey and cook completely until browned.

- Taste mixture and add salt/pepper as needed.

- Add black beans and rice to ground turkey and mix well.

- Using a pie pan, put a layer of salsa on the bottom (about 1/4 cup.)

- place a tortilla over the salsa.

- sprinkle cheese over tortilla.

- spoon meat/bean/rice mixture over cheese layer.

- repeat layers once more starting with salsa and then end with a tortilla and remaining cheese on top.

- Place in the oven for 12 minutes to heat through and melt the cheese.

- Place under the broiler for about 2-3 minutes to make the tortilla and cheese a little crispy on top.

- Finish off with chopped green onion.

- Slice and serve with sour cream and extra salsa and tortilla chips. Enjoy!

i’m beside myself with my latest kitchen gadgety thingy.
i received one of these as a gift. i’ve wanted one for a really, really, really long time.

are you one of those people that goes for the edge pieces on a plate of brownies? i sure am. in my humble opinion, that’s the best part of the whole batch! with this pan, you get an edge piece - are you ready for this…with every serving!

there are recipes for savory dishes cooked in this pan as well, but lets be honest here people - is there really anything more important than brownies?

i’ll be back with my first baking experience soon. i can’t wait!

*update*

here i am back with the completed brownies. drum roll please…

ta da!!! so yummy!

i came up with this recipe on a whim when trying to figure out something to bring as a side dish to a family gathering. i thought about the typical potato salad or fruit salad, but wanted to make something different.

i think i succeeded. this salad was light and refreshing and super easy to make! (oh, and for all you veggie/vegan heads out there, it’s friendly for you too!)

typically acini di pepe pasta is used to make sweet salads usually with pineapple. i think it worked quite nicely in this savory dish.

ingredients:

1 box acini di pepe pasta (or any small pearl pasta or orzo will do)
1 cup red onion, diced
1 green bell pepper, diced
16 oz. package of heirloom tomatoes (grape size)
1/4 cup newman’s own light balsamic vinaigrette dressing (you can add more or less to your liking.)
1/4 cup  italian parsley, chopped
salt & pepper to taste

preparation:

• cook pasta following directions on box.
• dice onion, green bell pepper, and slice all tomatoes in half.
• once pasta is done cooking, drain and rinse with cool water.
• transfer pasta to large bowl and add all ingredients and stir well.
• cover to cool in the refrigerator for at least an hour.

i hope you enjoy this light, summery pasta salad alternative!

printable recipe here.

the overly ripe bananas were taunting me from the fruit bowl. it was time i sent them to muffin heaven. i decided to brave modifying a recipe on the fly. surprisingly, they turned out pretty good. the original recipe is from good ‘ol better homes & gardens cookbook (you know, that red and white checkered cookbook that your grandma used to have with all the food stains all over it.) i added a dash of cinnamon, a pinch of nutmeg, and half of a fresh banana cut into small chunks. prior to putting the muffins in the oven, i sprinkled them with a little granola and sugar for a crispy finish.
[More]

this is another staple in my recipe books. i love this and it can me modified so easily by adding different veggies, serving over pasta or rice, or you can even put it on a hoagie roll and have a yummy italian sandwich! thank you again, giada!

ingredients

1/4 cup extra-virgin olive oil
1 package sweet italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup marsala wine (you can also substitute with chicken broth)
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh italian sandwich rolls, optional

directions

heat the oil in a heavy large skillet over medium heat. add the sausages and cook until brown on both sides, about 7 to 10 minutes. remove from the pan and drain.

keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. add the oregano, basil, and garlic and cook 2 more minutes.

add the tomato paste and stir. add the Marsala wine (or broth), tomatoes, and chili flakes, if using. stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. bring to a simmer.

cut the sausages into 4 to 6 pieces each, about 1-inch cubes. add the sausage back to the pan and stir to combine. cook until the sauce has thickened, about 20 minutes.

serve in bowls. or, if serving as a sandwich, split the rolls in half lengthwise. hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. fill the bottom half of the roll with sausage mixture. top and serve sandwiches immediately.

this is one of my favorite recipes. it’s great cold weather food. thanks to weight watchers for this one!

ingredients

16 oz turkey italian style sausage links - cut in 1/2″ pieces
2 garlic clove(s), minced
1 medium onion(s), chopped
1 medium carrot(s), chopped
1 medium stalk celery, chopped
4 cup kale, chopped
3 cup fat-free, reduced-sodium chicken broth
15 1/2 oz red kidney beans, drained and rinsed
15 1/2 oz canned great northern beans, drained and rinsed
14 1/2 oz diced tomatoes with basil, garlic and oregano
1 tsp dried basil
1/2 cup dry red wine, or water

directions

put the turkey sausage in the crockpot first. pile everything else on top and cook on low for 8 to 10 hours.

delicious!!

this has become an easy go to recipe for me. you can keep it vegetarian, add meat (turkey sausage works nicely) or i’ve even made a vegan version for my sister-in-law (i can’t even imagine eating it with out all the ooey-gooey cheese!) this recipe comes courtesy of giada de laurentiis and is one of my favorites. (note: you can substitute smoked gouda if you can’t find smoked mozzarella in the store.)

ingredients

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried italian herb mix or herbs de provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

directions

preheat the oven to 450 degrees F.

on a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. roast until tender, about 15 minutes.

meanwhile, bring a large pot of salted water to a boil over high heat. add the pasta and cook for about 6 minutes. since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. drain in a colander.

in a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

pour the pasta into a greased 9 by 13-inch pan. top with the remaining 1/3 cup parmesan and butter pieces. bake until top is golden and cheese melts, about 25 minutes.