Thursday, March 23, 2017

HAVEN'T BEEN TO ONE OF THESE IN YEARS....


I promise this is my last food post until my regular weekly one.  It has been a week of going out for birthday celebrations and now, a gourmet cooking class.  



A friend of mine has been going to this one for six years.  She had told me about it and how much fun it was, and a few months ago she invited me to go with her.  It is a once a month class and yesterday was the first time it worked out.  


The lady who runs the cooking school is a gourmet chef and has been all over the world learning her craft.  Her home is gorgeous and well you know me, I couldn't not take any photos.  To get to her house it is in the countryside, and you have to drive down the longest dirt road I have ever been on in Virginia. 


We divided ourselves into small groups to tackle the three courses.  It was a haddock dish with a beautiful salad which you can see in my first photo.  It was a bit difficult taking more photos than these as being new I didn't want to be too cheeky.  


So much fun and sitting down to eat the meal we had all prepared was the icing on the cake, so to speak.  Including our host and my friend, there were ten of us.  I had been told by my friend how nice and friendly everyone was, and by the end of our meal I felt we had gotten to know each other very well.  I will look forward to going again.


Tuesday, March 21, 2017

ANOTHER BIRTHDAY CELEBRATION


Gregg enjoyed his second birthday celebration with our son and daughter-in-law last night.  I didn't take any photos other than the ones of our family and I am sharing a photo of the four of us that our waitress took just before we left. We had a super time as you might guess.  Our Babes, as I lovingly call them, are a joy to be with.   The evening couldn't have been more perfect.  The weather cooperated and we didn't even need a coat.  Even though the sun had gone down it was almost as if Spring had turned a switch.

Monday, March 20, 2017

MONDAY'S RECIPE - PARMESAN BAKED PORK CHOPS

First of all, I would like to thank you all for the Happy Birthday wishes for Gregg. He was very touched and enjoyed reading everyone's comment. You all added a very genuine warmth to this special milestone. 


Now for the recipe, a simple but very tasty way to cook pork chops. It came from "Just A Pinch" by Janet.  You can find her recipe here.  Thanks Janet!

Parmesan Baked Pork Chops
Serves 4
Preparation time: 5 minutes
Cooking time: 45 minutes

4 boneless pork chops about 1/2 inch thick
1 tablespoon olive oil
1 cup Parmesan Cheese
1 cup Italian Breadcrumbs (I used a blender to crumble a day old roll and added a good dash of Italian Seasoning)
1 teaspoon black pepper
1 teaspoon garlic powder

Preheat the oven to 350 degrees Fahrenheit.

On a plate combine the last 4 ingredients.  Rub the pork chops with olive oil and dip each one into the cheese/breadcumb mixture.  Press the mixture over the pork chops to coat really well and completely covered.

Line a pan with tin foil and spray with cooking spray.  

Place the pork chops on the pan and bake at 350 degrees Fahrenheit for 40 to 45 minutes.


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I forgot to take a photo the first night, and can't remember now what we served it with, but we must have had potatoes for one side dish. The next day we shared the leftover pork chop for brunch, with leftover potatoes that I sauteed in a smidgen of olive oil, a fried egg and a broiled tomato (not shown), also a little Branston Chutney.  This second pork chop dish was delicious.