Breaded Pork Chops

First of all a heads up, this post has no picture of the final product because my family pounced on the pork chops before I thought to take one. Yeah, they came out that good. Hope you guys can forgive me. :)
This recipe is one I'd been looking at for a while in Valldejuli's cookbook, Cocina Criolla. This was a fun experiment for me because it's the first time I ever use cracker meal in a recipe, though not the first time I've seen it used. It's also the first time I use the oven to cook breaded meat. I must say it was a resounding success!
I served the pork chops with white rice on the side and everyone loved them. I will definitely be making these again.

BTW: Boneless pork chops work great with this recipe too!

Ingredientes:

A-    Pork Chops:  

2 pounds of pork chops (the leaner the better)
Basic Seasoning

B-    Soak:  

2 eggs
¼ teaspoon of salt

C-    Dredge 

1 cup of breadcrumbs or cracker meal

Procedure:

   

Wash drain and dry the pork chops.

Season the meat with your ground basic seasoning.

Set your oven to 350º F. Grease a large glass baking pan with non-stick cooking spray.

Beat the eggs and add the salt. Put the pork chops in the wash followed by the dredge.

Place them in the baking pan and bake them for an hour.

Bananalicious Muffins

I must start with the title: Bananalicious! Why? Because if you are a banana lover you will love this recipe. It's chock full of bananas and it's delicious!!  I love making banana muffins, but the thing is that my husband doesn't really like bananas very much. So every now and then when he isn't home I make them and enjoy them all by myself. (It's one of my guilty pleasures.) Let me tell you, every time is worth the wait. Enjoy; bon appetite! P.D. I didn't put a better picture of a single muffin because my guests started to eat before I was able to snap a picture. 

Ingredients:

1 1/2 cups of all purpose flour
3/4 cup of chopped walnuts
3/4 cup of sugar
1 1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of canola oil
1 large egg
3 tablespoons of buttermilk
4 bananas mashed

Procedure:

Preheat oven to 375 degrees F. and spray muffin pan with nonstick spray.

In a large bowl, combine all the dry ingredients. Add the all purpose flour.

Add the sugar

Add the baking soda and salt.

Add the chopped walnuts and mix well.

In another bowl put the four bananas.

Mash them well.

Add the canola oil.

Add the egg.

Add the buttermilk.

Mix all the wet ingredients.

Pour the dry ingredients into the wet ingredients and combine. 

Stir until the mixture is even.

Fill the muffin pan and bake for 20 to 25 minutes.

Taste of Home - Picnic Cupcakes

Today’s recipe is cupcakes! I really love cupcakes so every time I see a new recipe I try to make it as soon as possible.  I enjoy making them from scratch but from time to time if a recipe catches my eye I first make the original recipe, and later make my own version from scratch. This recipe is from the book Taste of Home – Best Loved Recipes. There will be some, well… a lot of recipes coming from this book. It’s a new book so I’m pumped to make as many as I can.  But very soon you’ll see me post my “from scratch” version. I’m not that in love with the original version, but let see how the “from scratch version” comes out. Hope you guys love it and enjoy it! Good Night!

Ingredients:

1 package of yellow cake mix (I used betty crocker)

Filling:

1 package of cream cheese (softened)

1 egg, lightly beaten

1/3 cup of sugar

1 cup semisweet chocolate chips

Procedure:

Prepare cake batter mix according to package directions for cupcakes. Fill 24 paper lined muffin cups two thirds full.

In a small bowl, add the cream cheese and sugar.

Add the lightly beaten egg.

Beat the ingredients until smooth.

Fold in the semisweet chocolate chips.

Drop tablespoons into batter.

Bake at 350 degrees for 20 minutes or until a toothpick inserted in the cupcake comes out clean. 

Cool for 10 minutes before removing from pans to wire racks to cool completely.

Hope you guys enjoy them!