RSS Feed

Parmesan Baked Pork Chops

I’ve been on the search for a good replacement for shake n bake forever. Chris loves the stuff but oh hell no to MSG and the other crap that’s in it!!! especially when you buy lovely pork chops from whole foods🙂
This recipe is a winner. I halve the ingredients since I usually only cook 2 pork chops at a time. Also I always use bone in. They are definitely ready at the 40 minute mark. not sure why boneless would need to cook as long?

Parmesan Baked Pork Chops from just a pinch

4 boneless pork chops, 1/2″ thick
1 Tbsp olive oil
1 c parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Honey Salmon in Foil

Posted on

this was so easy to prepare and may just be my new favorite way to prepare salmon! I always buy wild salmon, never farm raised…. the taste difference is unbelievable!

Honey Salmon in Foil from damn delicious


  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds salmon


  • Preheat oven to 375 degrees F. Line a baking sheet with foil.
  • In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste.
  • Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  • Place into oven and bake until cooked through, about 15-20 minutes.*
  • Serve immediately.


Moroccan Lamb Meatball & Couscous Soup

Posted on

Moroccan Lamb Meatball & Couscous Soup from the williams sonoma blog

For the meatballs:
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. curry powder
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. dry mustard
1/8 tsp. chili powder
Pinch of ground cinnamon
Salt and freshly ground pepper
1 lb. (500 g.) ground lamb
2 Tbs. tomato paste

1 cup (6 oz./185 g.) Israeli couscous
3 Tbs. olive oil
2 shallots, minced
5 cloves garlic, minced
3 cups (24 fl. oz./750 ml.) chicken broth
1 Tbs. chopped mint

To make the meatballs, preheat the oven to 375ÂşF (190ÂşC). Oil a baking sheet. In a small bowl, combine the coriander, cumin, curry powder, oregano, thyme, mustard, chili powder, and cinnamon. Stir in 1/2 teaspoon salt. Add the lamb and tomato paste and mix to combine with your hands. For each meatball, scoop up 1 teaspoon of the lamb mixture, form into a meatball, and place on the prepared pan. Bake until the meatballs are cooked through, about 10 minutes.

In a small saucepan, bring 1 1/4 cups (10 fl. oz./310 ml.) water to a boil over high heat. Add the couscous, reduce the heat to low, cover, and cook until all the liquid is absorbed, 8-10 minutes.

Meanwhile, in a large, heavy pot, warm the oil over medium-high heat. Add the shallots and garlic and saute for 1 minute. Add the broth and bring to a boil. Reduce the heat to low and add the meatballs and couscous and simmer for 10 minutes. Remove from the heat. Stir in the mint, season with salt and pepper, and serve. Serves 4-6.

csa eats! tamale pie

our CSA farm is now in it’s winter share season, we signed up for the extra 8 weeks. They have delicious bags of fresh stone ground yellow corn meal! this was the first recipe I decided to try it in. Came out great!

tamale pie from brown eyed baker

For the Filling:
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 jalapeño peppers, seeded and minced
1½ pounds ground beef
1½ cups corn kernels, fresh or frozen
1 can (14.5-ounces) diced tomatoes, drained
3 tablespoons tomato paste
2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons kosher salt
½ cup sliced black olives (omitted)
4 ounces Monterey Jack cheese, shredded (about 1 cup shredded)

For the Cornbread Topping:
1½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup whole milk
6 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.

3. Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.

4. Make the Cornbread Topping: Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a separate medium bowl, whisk together the eggs, milk and melted butter. Pour the wet ingredients over the cornmeal mixture and stir together until barely incorporated.

5. Assemble & Bake the Pie: Stir the olives and shredded cheese into the beef mixture and pour it into a 9×13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.

csa eats! cheesy creamy buttercup squash

I don’t think I have had a “buttercup” squash before so when I saw them at the CSA the first time I passed them up. Then the following week i decided to get one and googled around for recipes. This one sounded good because heck adding cheese to anything makes it taste good, am I right?! the recipe is really for pork chops with buttercup squash on the side and I made up the name cheesy creamy buttercup squash. the recipe is from cabot but I used about half of a 8 oz bar of organic valley sharp cheddar. I also forgot the salt and pepper. the recipe didn’t really say what temperature to cook the squash at. Under the pork chop instructions it said 325 which seemed really low for roasting a squash. I did it at 400 and it worked out perfect.

cheesy creamy buttercup squash from cabot

  • 1 buttercup squash (about 2 1/2 pounds)
  • 4 ounces grated Extra Sharp Cheddar (about 1 cup)
  • 1/4 cup Sour Cream or Plain Greek-Style Yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

0. preheat oven to 400

1. Line baking sheet with foil; oil lightly or coat with nonstick cooking spray.

2. Cut squash in half from stem end to base and scoop out seeds from each half. Place halves cut-side-down on prepared baking sheet and press second sheet of foil down over squash.

3. Bake until very tender, about 1 hour.

4. Let cool slightly, then scoop flesh into large bowl. Add cheese, sour cream or yogurt, salt and pepper; blend with whisk until well combined.

CSA pick up 9/12/14

I’ve really gotten bad about recording what is available at the CSA each week! our old CSA used to send an email so it was easy to copy and paste! I can go back and see what our new farm posts on Facebook but usually there is a lot more available at pick up then what is listed on FB.

this week I got:

3 red peppers

I think 3 lbs of beautiful roma tomatoes

3 small butternut squashes

2 green peppers




I think that is all that I picked! the tomatoes alone were 9 of my 22.5 points but I am pretty sure I am forgetting something!

on their FB they listed:

Sweet Corn (.6pt/ear), Heirloom tomatoes ( 3 pt per/lb) 10 pounds (for 15 pt), Green peppers (2.5pt/ lb), Oriental Eggplant (3pt/lb), Carrots (1.25pt/lb), Red and White Potatoes (1pt/lb), Spaghetti squash (1pt/lb), buttercup winter squash ( 1pt/lb), Butternut Squash (1.5pt/lb), Kale (3pt/bu), Romaine lettuce (2p/head), Green leaf lettuce (2pt/head), Radish (1pt/lb), Regular cucumbers (1pt/each), Radish (2pt/lb), Raspberries (5pt/lb), Green Beans (3pt/lb), and Very Large heads of Cabbage (4pt/each).

CSA 9/5/14

posted on FB 8/31

Hi CSA members, this week we have the following available: Sweet Corn (.6pt/ear), Heirloom tomatoes ( 3 pt per/lb) 10 pounds (for 15 pt), Green peppers (2.5pt/ lb), Oriental Eggplant (3pt/lb), Romaine lettuce (2p/head), Green leaf lettuce (2pt/head), Radish (1pt/lb), Regular cucumbers (1pt/each), onion (1pt/each), Carrot (1.25pt/lb), Red and white potatoes (1.25pt/lb), Kale (3pt/bunch), Raspberries ( 5pt/pint 3pt/half pint), Spaghetti squash (1pt/lb), and buttercup winter squash ( 1pt/lb).