Parmesan Crusted Pork Chops

INGREDIENTSNutrition

SERVINGS 4UNITS US

• 2large eggs
• 6tablespoons coconut oil
• salt & freshly ground black pepper
• 4(10 -12 ounce) center-cut pork chops
• 1cup dried Italian seasoned breadcrumbs
• 3⁄4cup freshly grated parmesan cheese

DIRECTIONS

1. Whisk the eggs in a shallow bowl to blend.
2. Place the bread crumbs in another shallow bowl.
3. Place the cheese in a third shallow bowl.
4. Sprinkle the pork chops generously with salt and pepper.
5. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
6. Coat the chops completely with the cheese, patting to adhere.
7. 
   
8. Heat 3 tablespoons of oil in a very large skillet over medium heat.
9. Add two pork chops and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. (Note: for thinner chops, adjust time accordingly).
10. Repeat with additional oil and remaining chops.

Weed Killer

Natural Weed Control

I don't usually post these things unless I have tried them, And this works. I was amazed how fast I saw results too.

Mix:

1 Gallon white vinegar

2 cups multi purpose epsom salt

1/4 cup regular blue dawn dish soap

Put into gallon sprayer, if you don't have a sprayer, You can use anything that will spray out liquid, Saturate weeds.

I used this in the morning around 10 am went back in a couple hours and the weeds were wilting and turning color, a few hours later, bye bye weeds. Use this every couple weeks to control weeds, all safer for the environment, and allot safer to have around the house with children and pets.

• 
  Ingredients for natural weed control

Bacon Egg Muffin

INGREDIENTS

• 3 tablespoons unsalted butter, melted
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon
• 6 large eggs
• Coarse salt and ground pepper
• DIRECTIONS
• Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. 
• In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
  
• COOK'S NOTEStandard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Simple Breakfast Bacon and Eggs

Recipe For A Simple Breakfast

by Toni on September 21, 2011 in Recipes, Survival Guide for Busy Moms

Recipe For A Simple Breakfast

It’s true.  My Sunrise Breakfast Bowl recipe requires only one muffin pan.  There are no spoons, bowls, spatulas or skillets to clean which makes this the perfect breakfast recipe for kids to make.

Sunrise Breakfast Bowls from The Organized Cook

Kids are proud to make breakfast, but tiny hands are not well suited for frying, flipping or boiling.

My girls love to cook and could crack an egg before they were out of diapers, so they’re able to make this easy recipe almost completely on their own with just a little help getting the muffin tin in and out of the oven.

Sunrise Breakfast Bowls from The Organized Cook

Sunrise Breakfast Bowls

Ingredients:

1. Whole grain bread- 12 slices with crust taken off
2. Eggs- 1 dozen
3. Bacon- 1 package precooked bacon
4. Butter

Directions:

1. Preheat oven to 375 degrees

2.  Grease a muffin tin with butter and place one slice of bread into each hole pressing down in the middle.

Press bread slices into each hole of a greased muffin tin

3.  Crack one egg directly onto each slice of bread.

crack one egg onto each slice of bread

Cracked Eggs by Toni Spilsbury, The Organized Cook

Precooked Bacon

4.  Heat bacon in the microwave according to directions (about 1 minute) and place one cooked slice into each egg

Yes, I use the precooked bacon and am proud of it.  I love cooking with- and eating- bacon but hate bacon grease… what a lovely invention, this precooked stuff.  Let someone else clean the grease!

place one slice of precooked bacon into each egg

5.  Bake until egg is just cooked, or until desired consistency- yolk runny, about 10 minutes; slightly runny, about 13 minutes and cooked thoroughly, about 17 minutes

Mother's Day Breakfast Made Simple

Serve with fresh fruit.

Roasted Apricot Chicken and Cauliflower

Roasted Apricot Chicken and Cauliflower


  By Cathy Mitchell

  Ingredients:

   3 boneless, skinless chicken breasts, cubed

  1 bag frozen cauliflower florets

   1 tablespoon vegetable oil

   1/4 cup apricot jam

   Hot cooked rice, for serving

  Directions:

 1.  Preheat oven to 400 degrees F. Spray a baking sheet with
   cooking spray.

 2.  Combine the chicken, cauliflower, vegetable oil, and jam in a freezer bag. Shake until well coated.

 3.  Lay on prepared baking sheet in a single layer and roast 30­-35 minutes, until chicken is cooked
   through and cauliflower is tender.
                                                                             
 4.  Serve with the hot rice.

Amaretto

Ingredients

• Sugar                                  7 cups
• Water                                  4  quarts
• Karo Dark Syrup                1 cup
• Almond Extract                   5 oz
• Vanilla Extract                    2 oz
• Grain Alcohol 190 proof   1/5 = 23.5 oz

Directions;

1. Add sugar to water and boil for 50 minutes.
2. Remove from heat and add syrup (Karo), mix well.
3. Cool to room temperature.
4. Add extracts and alcohol (use only pure extracts).
5. Age in glass containers for 3 weeks.

* Recipe may be divided in half.

Reuben Crescent Bake

Reuben Crescent Bake

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.

Yield: 8 servings.
Source ~ Taste of Home