Parmesan Breaded Pork (or beef...or chicken...or eggplant...)

Ingredients:
2 slices of bread, ground into breadcrumbs
1/2 cup of grated parmesan cheese
1 tbs garlic powder
1 tbs italian seasoning
1 egg, beat with a little milk
2 pieces of the meat of your choice
olive oil

Directions:
Using a meat mallet, pound out the meat so it is very thin. In one bowl mix breadcrumbs, garlic powder, italian season, and parmesan cheese. In a second bowl beat the egg and mix with a little milk. Dip the meat in the egg/milk mixture, then in the breadcrumbs mixture.
Heat a skillet, drizzling a little olive oil in the pan. Brown one side of the meat for 3-4 minutes, flipping to brown the other side for 2-3 minutes. If done in a cast iron skillet, place in preheated oven at 350 for 20 minutes. If not done in a oven safe skillet, place in a greased oven safe dish.

Source: a friend and I created it together
Servings: 2, but it is very easy to double!

Grab Bag due Tomorrow.

Next week's topic is Vegetables.  You can see the current and next topics in the right sidebar as well. 

We've got eleven authors so far.  I'd like to aim for about twenty.  So if you know of anyone you think might be interested you can forward them your invitation email and they can sign up.

Thanks!

Corn-Stuffed Peppers with Spicy Tomato Sauce

Ingredients:
1.5 cups of cooked rice, barley, or quinoa
1 medium onion
.5 cups of fresh diced mushrooms
2 cups cored, peeled, seeded and diced tomatoes (canned are great remember to drain them)
1.5 cups of corn kernels
1 egg lightly beaten
salt and pepper
4 red or yellow bell peppers, caps and seeds removed
2 Tbs of peanut or olive oil
5 cloves of crushed garlic
2 fresh hot green peppers or small dried hot red chilies
1 Tbs of cumin
1 Tbs of soy sauce
2 Tbs sugar or to taste
dry white wine if needed
cilantro as garnish


Directions:
Preheat oven to 375 degrees
Combine grain, onion, mushrooms, 1/2 of the tomatoes, corn, egg, salt and pepper.
Pack this mixture into the peppers in a roasting pan with 1/2 an inch of water and bake for 45 minutes or until peppers are tender.

Meanwhile, make the sauce: Place oil in a large deep skillet over medium-high heat. Add garlic and chilies, cook stirring until garlic is golden. Scoop out the garlic and chilies and discard them. Add cumin, stir, add the remaining tomatoes crushing them with a fork or spoon. Bring to a boil, turn down heat to medium-low add the soy sauce. Simmer gently for 10 minutes. Taste and add sugar as necessary. Season with salt and pepper. Thin with a little wine if necessary

Serve peppers with a little of the sauce spooned over with garnish. Pass the remaining sauce around and put it on top of it.

Source: How to Cook Everything, Mark Bittman (not in the newer version)
Servings: 4

Cinnamon Polenta Pancakes

Ingredients:

1 1/4 cups All-Purpose Flour

3/4 cup Cornmeal

1 Tbsp Sugar

1 tsp Cinnamon

1 tsp Baking Powder

1/2 tsp Baking Soda

Pinch of Salt

1 cup Low-Fat Buttermilk

2 large eggs, beaten

1/4 cup Olive Oil

1/4 cup Water

Directions:
In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.

Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon into 1/4 cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, approx. 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm with a berry compote. *Great with real Vermont Maple Syrup too!

Source: Food & Wine
Servings: 4

Girl Scout Thin Mint Cookies

Ingredients
1 box Devil's Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton's Candy Mint Flavoring

Directions
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well, this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature.

Heat chocolate chips in either the microwave, or in a double boiler.  When completely melted add a couple drops of the mint flavoring.  Be carefull not to add too much, it is a powerfull flavoring.  You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

Source: Insider's Recipes Master Edition

Cory's Sloppy Joes

Ingredients:
1 lb ground beef
1 small onion, chopped
ketchup
mustard

Directions:
Fry up ground beef and chopped onion to taste in a pan. Add ketchup and mustard until it looks and tastes like you want. Serve on buns. Tasty!

Serves: 4

Beet and Apple Soup w/Horseradish cream

Ingredients:
10 medium beets (about 2 ½ lbs.)
1 medium sweet onion, chopped
1 medium potato, peeled and chopped
1 small granny smith or gala apple peeled, cored and chopped
42 oz. chicken broth
¼ C dry sherry
8 oz. sour cream
3 T prepared horseradish
¼ t cayenne pepper

Directions:
Peel the beets and cut each in 1-inch pieces. In 4-quart Dutch oven combine the chopped beets, onion, potato, apple, and broth; bring to boiling. Reduce heat. Simmer, covered, 25 to 30 minutes or until tender. Cool about 5 minutes.

Transfer soup, half at a time, to a food processor. Cover, process until smooth. (Or blend with immersion blender). Return to Dutch oven. Stir in sherry. Season to taste with salt and black pepper. Heat through.

For Horseradish Cream, in a small bowl, combine sour cream, horseradish, and cayenne pepper; stir about ½ cup cream mixture into hot soup. Set remaining aside.

To serve, top soup with dollop of Horseradish Cream.

Servings:  6-8

Nutrition facts:
Calories 222 Cholesterol (mg) 17
Total Fat (g) 9 Sodium (mg) 729
Saturated Fat (g) 5 Carbohydrate (g) 31
Mono Fat (g) 2 Sugar (g) 17
Poly Fat (g) 1 Fiber (g) 6
Protein 7

Fettuccine Calabrese

Ingredients:
1 lb. Italian sausage removed from casings
1 tablespoon olive oil
¼ cup butter
2 cloves fresh garlic, crushed
1 small onion, chopped
1 can whole olives
1 pepper, diced
¼ cup white wine
1 cup half and half
2 tomatoes, diced
1 ¼ cups marinara sauce
¼ cup chopped fresh basil
1 lb. fettuccine cooked and drained
Grated Parmesan cheese

Directions:
Cook sausage in olive oil in a skillet over medium heat until crumbled and browned. Drain oil and remove sausage to a dish.

Add butter, garlic, onions, olives, and peppers. Cook over medium heat until tender and lightly browned.

Add wine and cook until reduced. Stir in half and half.

Add cooked sausage, diced tomatoes and marinara sauce to the pan and cook for about 5-7 minutes over medium heat, stirring occasionally. Add basil and salt and pepper to taste.

Pour over cooked fettuccine and toss. Garnish with grated Parmesan.

Source: Costco

This week's topic: Grab Bag

This week's topic is whatever you want! If you would like to contribute then email me with your blogger (gmail) ID and I'll add you as an author.