Nonna's Parmesan Crusted Pork Chops with Potatoes, Peppers & Onions (Antoinette) 🇮🇹

 

This 70-year-old recipe takes me back to where it all began! 🇮🇹❤️ Mom’s Parmesan Crusted Pork Chops with Potatoes, Peppers & Onions is more than just a meal; it’s a cherished tradition that brings family and friends together. Each delicious bite is a reminder of love and togetherness. Let’s create new memories with this timeless classic at your next gathering! 👩‍🍳🍽️

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Prep Time:10 Minutes
Cook Time: 10 Minutes
Serves: 4

Ingredients :

• 4 1/2 “ Pork Chops (bone in or boneless)
• 1 Cup grated Parmesan cheese
• 1 Large Egg
• 1/4 cup Half & Half or water
• 1 tbsp. garlic powder
• 1 Large Red Pepper (sliced thin)
• 1 yellow pepper (sliced thin)
• 1 Large Onion (sliced thin)
• 1 cup Extra Virgin Olive Oil (EVO)
• 2 tblsp. Italian seasoning
• 12 small potatoes (sliced in halves)
• 1 tblsp. chopped fresh parsley
• salt & pepper to taste

Instructions :

1.) Boil the potatoes for 15 minutes

2.) Whisk the egg in a shallow bowl and add half & half or water

3.) In a large bowl, mix Parmesan cheese, garlic powder, 1 tblsp. Italian seasoning, salt & pepper to taste.

4.) Dip each pork chop into grated Parmesan cheese mixture, then dip into egg mixture,then dip again into grated Parmesan mixture.

5.) Heat 1/2 cup EVO and place pork chop into a 12” skillet and slowly saute 5-7 minutes on each side.

6.) Place cut up peppers & onions in a separate bowl and sprinkle with 1 tblsp. Italian seasoning, salt & pepper to taste.

7.) Drain the boiled potatoes

8.) In a large deep 12” skillet, medium heat,1/2 cup EVO and place potatoes, peppers & onions, stir all together and saute for 15 minutes, stirring occasionally.

9.) Place the cooked potatoes, onions, & peppers on a large platter and place cooked pork chops on top and garnish with cut up fresh parsley.

Serve Warm.

Buon Appetito! 🇮🇹

Antoinette

Easy Mongolian Beef KETO (Carolyn)

This recipe has all the classic umami flavor of your favorite takeout. It’s a little bit sweet and a little bit spicy, with plenty of sauce that soaks into any keto rice or noodles you pair it with.

I utilized my slow cooker for this dish to minimize the effort and the clean-up. Tougher cuts of meat like flank steak or skirt steak benefit from slow braising, and become melt-in-your-mouth tender.

But not everyone has a crockpot so I’ve also included instructions for both the Instant Pot and the stovetop.

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Servings4 servings

Calories417 kcal

Equipment :

• slow cooker (or Instant Pot)

Ingredients :

• 1 ½ lbs flank or sirloin steak
• ⅓ cup Swerve Brown
• 2 tablespoon allulose (optional)
• ¼ cup water
• ¼ cup tamari or soy sauce (or coconut aminos)
• 2 tablespoon sesame oil
• 2 cloves garlic, minced
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• ½ tsp glucomannan powder (or ¼ teaspoon xanthan gum)
• 2 green onions, chopped
• Sesame seeds for sprinkling

Ingredient Notes :

• Flank steak: Flank steak is a good choice for Mongolian beef, as it’s easy to slice thinly. You can also use top sirloin or skirt steak.
• Swerve Brown: I highly recommend a brown sugar replacement, as it gives this recipe a more authentic flavor. You can also use granular sweetener and 1 teaspoon of molasses.
• Allulose: You don’t have to add the allulose but it does help make the sauce a bit stickier, like traditional Mongolian beef.
• Tamari: I prefer tamari over coconut aminos, because it has more umami flavor and fewer carbs. It’s also better than soy sauce as it’s completely gluten-free.
• Sesame oil: Use toasted sesame oil for the best flavor.
• Garlic: Fresh minced garlic is best, but if you must substitute granulated garlic, use ¾ teaspoon.
• Ginger: I use ground ginger for simplicity, but you can also use a teaspoon of fresh grated ginger.
• Red pepper flakes: Add another ¼ teaspoon if you like more heat.
• Glucomannan: Traditional Mongolian beef takes cornstarch for a rich, thick sauce. A keto thickening agent, like glucomannan or xanthan gum, makes the sauce thicker without starch.
• Garnish: Green onion, sesame seeds, salt.

Instructions :

• Slice the beef very thinly against the grain. This works best when it is semi-frozen (but not rock solid). Place the beef in the bottom of a slow cooker.
• In a medium bowl or glass measuring up, whisk together the sweeteners, water, tamari, sesame oil, garlic, ginger, and red pepper flakes. Pour over the beef.
• Place the lid on the slow cooker and cook on low for 4 to 6 hours, OR high for 2 to 3 hours. 
• When the beef has finished cooking, spoon some of the broth out of the pot into a bowl. Whisk in the glucomannan powder until combined, then pour the broth back into the pot and stir to coat. 
• Sprinkle the beef with the chopped green onions and some sesame seeds and serve over cauliflower rice. 

Alternative Cooking Methods :

Instant Pot Directions: Use the sauté function to brown the beef in a little oil first. Don’t add any water to the sauce, as pressure cookers force moisture out of the meat and it may end up quite soupy. Then cook the beef on Manual High for 10 minutes, then thicken with glucomannan.

Stovetop Directions: Heat 1 tablespoon of oil in a large skillet over medium heat. Add half the beef and sauté until nicely browned, 3 to 4 minutes. Repeat with more oil and the remaining beef.

Add the sauce to the pan and bring to a simmer. Push all the beef to one side and whisk in the glucomannan, then stir well to combine.

Nutrition:

Serving: 1serving = ¼ of recipe | Calories: 417kcal | Carbohydrates: 2g | Protein: 35.7g | Fat: 25.4g | Fiber: 0.4g

Extra Information:

Is Mongolian beef high in carbs?

• This Keto Mongolian Beef has 2 grams of carbs per serving. It is much lower in carbohydrate than the traditional version, which can easily have 15 to 25 grams per serving.

Is Mongolian beef sweet or spicy?

• Mongolian beef is a sweet and slightly spicy dish. You can easily adjust the heat to your liking by adding more or less red pepper flakes.

Is there sugar in Mongolian beef?

• The popular version of this dish from PF Chang’s contains a great deal of sugar. But this keto recipe has no added sugars and all the great flavor of the original!

Source:  All Day I Dream About Food

Chocolate Chunk Sea Salt Cookies

Who doesn't love a sweet treat while cheering for the big game? Chocolate chip cookies are always a hit! The gooey sweetness paired with a sprinkle of sea salt is an absolute game-changer. And using sea salt chocolate gives it an extra special kick for game day. It's the perfect way to score some delicious points with friends.

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COOK TIME: 30 mins
PREP TIME: 20 mins
YIELDS: 16-18 cookies

Ingredients :

• 1 cup (2 sticks) unsalted butter, at room temperature

• 1/2 cup granulated sugar

• 3/4 cup lightly packed light brown sugar

• 2 large eggs, at room temperature

• 1½ teaspoon pure vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 4 large dark chocolate sea salt bars, chopped

• flaky sea salt

Instructions:

• Preheat the oven to 350 F. 

• Line 2 cookie sheets with parchment paper.

• In a stand mixer, cream the butter, granulated sugar and brown sugar together until the mixture looks whipped. Add the eggs one at a time, mixing on medium speed. Add the vanilla and mix for 1 minute more.

• In a separate bowl, mix the flour, baking soda and salt together.

• With the mixer on low speed, add 1/3 of the dry mixture at a time to the wet ingredients. Mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula and mix again. Mix in the chopped chocolate with the spatula,scraping the bottom of the bowl.

• Scoop out the cookies and space them on the tray. Cover the trays of unbaked cookies with plastic wrap and refrigerate for 30 minutes before baking.

• Remove the cookies from the refrigerator and remove the plastic wrap. Top each cookie with a generous pinch of flaky salt.

• Bake for 10 to 12 minutes, until the cookies are just beginning to turn a light golden brown.

• Lets it on the cookie sheet for 2 to 3 minutes, then transfer cookies to a cooling rack.

Technical Notes :

• Chilling cookie dough before baking helps prevent cookies from spreading too much and makes them chewier and more flavorful.

• The colder the dough is when it goes into the oven, the less it will spread.

Source: Today Show Food Ally Love

Crispy Taco Bites*

These wonton tacos are incredibly customizable, allowing you to amp up the spice or mix in your favorite Tex-Mex flavors. With each gooey, cheesy bite, they become a delicious fan favorite that everyone will love. Plus, they're easy to double, making them perfect for feeding a crowd.

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PREP TIME: 20 mins
SERVINGS: 12

Ingredients :

• Nonstick cooking spray

• 24 wonton wrappers

• 1 pound ground beef, browned and drained

• 1 envelope (3 tablespoons) taco seasoning

• 1 (10-ounce) can diced tomatoes and chiles, such as Ro-Tel

• 1 cup shredded Colby-Jack cheese, divided

• sour cream, jalapeños, lettuce,salsa and guacamole, to garnish (optional)

Instructions:

• Preheat the oven to 370 F.

• Generously coat a standard-size muffin tin with nonstick cooking spray. Line each cup with a wonton wrapper.

• Brown the ground beef and add the taco seasoning and diced tomatoes, and stir it all up to combine.

• Fill each wonton cup with 1 to 2 tablespoons of the meat mixture and then top with half of the cheese.

• Press down and add another wonton wrapper, another meat layer and the rest of the cheese.

• Bake the wonton tacos for 15 minutes, until the edges are golden.

• Top with other favorite toppings such as sour cream, jalapeños, lettuce,salsa and/or guacamole.

Technique Tip :

• Don't stuff the tacos too much or you can run out of mix!

Source:  Today Show Food

Barbecue Spicy Mexican Street Corn

This dish, from Opie's Barbecue in Spicewood, Texas, involves minimal prep and uses only one dish, making it a quick and easy side for a potluck or tailgate. It also happens to be a favorite dish of Camila Alves and Matthew McConaughey.

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COOK TIME: 1 hr

PREP TIME: 10 mins

SERVINGS: 4-6

Ingredients:

• 1 stick (8 tablespoons) butter, cubed

• 2 (8-ounce) blocks cream cheese, each cut into 8 pieces

• 4 (15-ounce) cans corn, drained

• 1/2 tablespoon salt

• 1/2 tablespoon freshly ground black pepper

• 3/4 teaspoon cayenne

• 1 (4-ounce) can diced jalapenos, drained (The jalapeños must be canned in water, not vinegar)

• 2 (7-ounce) cans green chiles

• 1½ cups milk

Instructions:

• Preheat oven to 400 F.

• Spread the cubed butter in the bottom of a 9- by 13-inch baking dish. Put the cream cheese on top of the butter.

• Bake the cream cheese and butter for 20 minutes, or until butter is melted and cream cheese is softened.

• Immediately add the corn and seasonings to the dish and mix until well-combined.

• Add the jalapeños and green chiles, and mix again.

• Add the milk and mix once more, until everything is combined.

• Bake for 40 to 45 minutes,stirring halfway through.

Source:  Today Show Food

Baked Banana Blueberry Oatmeal Muffins

This recipe is a delicious take on your classic blueberry muffins. The banana helps to add moisture while the oats add a delicious texture to the muffins. The recipe is easy to make and ready to grab and go in the morning or as a midday snack.

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COOK TIME: 30 mins

PREP TIME: 20 mins

YIELDS: 12 muffins

Ingredients:

• 2½ cups Quaker® Old Fashioned Oats
• 3/4 cup toasted coconut chips
• 3 very ripe bananas
• 1/2 cup applesauce
• 1/4 cup light agave nectar
• 1½ teaspoons ground cinnamon
• 1½ teaspoons ground ginger
• 1 teaspoon kosher salt
• 1 cup fresh blueberries

Instructions:

• Preheat the oven to 375 F. Lightly oil a 12-cup muffin pan and set aside.

• Mix the oats and coconut chips together in a medium bowl and set aside.

• Place the bananas, applesauce, agave nectar, cinnamon, ginger and salt in a blender and purée into a creamy custard. Pour the custard into the bowl with the oats and coconut, and mix well. Fold in the blueberries, then divide evenly among the muffin cups.

• Bake for 25 to 30 minutes until golden on top and slightly firm. Remove from the oven and cool for 10 to 15 minutes, just to allow the oats to set up.

Notes:

• TECHNIQUE TIP: Let the muffins cool for 10 to 15 minutes to allow the oats to set up within the muffin. Check the muffins around the 25-minute mark to see if the tops are golden on top.

• SWAP OPTION: You can swap out the blueberries for any other kind of soft fruit.

Source: Today Show Food - Carla Hall

Baked Salmon Dip with Shallots and Dill Spread

My bagel place has a phenomenal baked salmon salad, and it's wild to me that this spread isn't as widely available as its smoked counterpart. Thanks to the delicate, fatty flavor of the salmon, this extra-creamy dip is rich and buttery but not overpoweringly fishy.

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YIELDS: 2 cups

Ingredients :

• 1 (8-ounce) fillet salmon, skin-on

• kosher salt and freshly ground black pepper

• 1/2 cup crème fraîche

• 1 small shallot, peeled and quartered

• 2 cloves garlic, peeled but whole

• 2 tablespoons fresh parsley leaves

• 2 tablespoons fresh dill, plus sprigs for garnish

• 2 teaspoons Dijon mustard

• 1/2 teaspoon crushed red pepper flakes

• 1 teaspoon freshly grated lemon zest (from about 1/2 lemon), plus more for garnish

Instructions:

• Position a rack in the center of the oven and preheat it to 350 F. Line a sheet pan with parchment paper.

• Place the salmon skin-side down on the lined sheet pan and season the fish liberally with salt and black pepper. Bake until completely opaque throughout; check with an instant-read thermometer for an internal temperature of at least 135 F, 14 to 15 minutes.

• Meanwhile, in a food processor, combine the crème fraîche, shallot, garlic, parsley, dill, mustard, pepper flakes, lemon zest, 1/2 teaspoon salt and a few cracks of black pepper.

• When the salmon is out of the oven, let it cool for at least 10 minutes, then flake the salmon away from the skin and add it to the food processor.

• Pulse until you get a creamy consistency. Season to taste and garnish with a few sprigs of dill and lemon zest.

Notes :

• TECHNIQUE TIP: This recipe is great for any leftover baked salmon you might have in the fridge; this cuts the preparation time in half. Since the salmon would already be prepared, use 6 ounces.

• SWAP OPTION: I've also made this recipe with avocado in place of crème fraîche, which is a great option if you're dairy-free.

Source: Today Show

Stuffed Cabbage without the Stuffing KETO

With the savory ingredients and a noticeable zing from cider vinegar, this recipe is the perfect choice for a cold day when you might not have the time — or foresight — to cook the classic dish all day long.

You can serve this with cooked rice for a more filling meal, keep it without if you’re practicing a keto-friendly diet or even add it to a tortilla for a stuffed cabbage-inspired taco!

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Ingredients :

• 2 tablespoons unsalted butter
• 2 small green cabbages
• 1½ teaspoons kosher salt
• 4 cloves garlic
• 2 pounds ground pork
• 1/3 cup apple cider vinegar
• 1 cup crushed tomatoes

Instructions :

• In a large Dutch oven or wok on medium-high heat (but with more emphasis on the high), add the butter.

• Chop up the cabbage and add it to the pan, along with the salt. Stir occasionally and let cook for 3 to 4 minutes, until it starts to soften.  

• While the cabbage is cooking, chop the garlic. Throw it in and stir whenever you're done chopping.  

• Push the cabbage fully to the side of the pan and add the pork. Let it cook for 3 to 4 minutes, or until the pork browns on one side.

• Break up the pork with a spatula and add the cider vinegar and the tomatoes. Stir everything together and cook for another 2 to 3 minutes, or until the pork is just cooked through. Serve hot.

Notes :

• Swap Option: You can buy pre-cut cabbage to save time. 

• You could also make this recipe with ground beef or chicken instead of pork.

Source: Today Show Food

Cheesy Spinach-Artichoke Chicken Dip

If there’s ever been a day you’ve dreamed about tucking away a skillet of spinach-artichoke dip, you’ve come to the right place. Here, the crave-worthy appetizer is turned into a one-pan dinner, thanks to boneless, skinless chicken thighs.

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Ingredients :

• 1½ pound boneless skinless chicken thighs (about 6 thighs)
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 1 (16-ounce) bag frozen whole-leaf spinach, thawed and drained
• 1 (12- to 14-ounce) bag frozen artichoke hearts, thawed and drained
• 1 tablespoon all-purpose flour
• 2 cups whole or 2% milk
• 4 ounces cream cheese
• 1 cup shredded mozzarella cheese (4 ounces)
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• 1½ teaspoons garlic powder, divided
• 1 large kaiser roll, or 2 ounces of another hearty white bread, cut into ½-inch cubes (about 2 ½ cups)

Instructions:

• Adjust an oven rack to the top third position and heat to 475 F. Pat the chicken dry with paper towels. Season generously on both sides with salt and pepper.

• Heat a large (12-inch) cast-iron or oven-safe, deep-sided skillet over medium-high heat. Add oil and 1 tablespoon butter. Once the butter has melted, add the chicken and cook until browned and nearly cooked through, about 5 minutes per side. (The chicken will finish cooking in the oven.) Transfer to a plate.

• Reduce the heat to medium. Add spinach and artichokes. Cook, stirring occasionally, for 2 minutes.

• Stir in 1 tablespoon butter. Once melted, stir in flour and cook for 30 seconds. Pour in milk, stirring frequently, until the mixture comes to a simmer. Cook until thickened, stirring occasionally, 2 to 3 minutes. Stir in cream cheese, mozzarella, 1/4 cup Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder, until the cheeses have melted. Taste and season with more salt, if desired. Return the chicken thighs to the skillet, spacing them evenly apart into the spinach-artichoke mixture. Turn off the heat.

• In a medium microwave-safe bowl, melt the remaining 2 tablespoons of butter, about 45 seconds. Stir in the remaining 1 teaspoon garlic powder and 1/4 teaspoon salt, then add the cubed bread and toss until well coated. Scatter bread cubes over the skillet. Sprinkle with the remaining 2 tablespoons Parmesan.

• Bake the chicken until browned and bubbling, 6 to 8 minutes. Rest for 5 minutes before serving.

Notes:

• Vegetables are central to this dish (nearly two pounds!), but of course, spinach-artichoke chicken wouldn’t be true to its name without some richness. Three varieties of cheese — cream cheese, mozzarella and Parmesan — are whisked into the skillet, creating a silky sauce. Garlic powder is a smart way to save on prep time; it’s used two ways (the sauce and the croutons) for double the flavor.

• Boneless, skinless chicken thighs are favored here because they cook quickly, are super juicy and budget-friendly. However, chicken cutlets can be substituted if that’s your preference. Either way, season the chicken simply and cook it in the skillet, then build the sauce right in the same pan using the browned bits.

• Spinach-artichoke dip needs some bread for scooping up the warm, cheesy goodness. In this recipe, a baguette, cut into cubes, serves that notion; they’re tossed in garlic butter and mounded on top of the skillet just before going into the oven. As it cooks, it turns golden brown, providing a welcome crunch to an otherwise creamy dish.

• Swap Option: Cream cheese is a must to create the silky sauce, but feel free to play around with the other two cheeses. Use Pecorino or Asiago in place of the Parmesan, and a melty cheese like Havarti, Gouda or white cheddar instead of mozzarella.

Source:  Today Show Cooking

Nonna's Sunday Sauce and Meatballs (Antoinette)

 

Antoinette is known for her Sunday Sauce and Meatballs. 

Her secret?  Do NOT brown or bake meatballs.  Why?  All the flavor goes into the pan and they become "hard like hamburgers".  By placing them in the sauce to cook, all the flavor of the sauce and the meatballs absorb into each other to make incredibly tender and moist meatballs and one heck of a flavorful sauce. 

Voila!

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Let's Get Cooking!

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Sunday Sauce Ingredients :

• In a large bowl — add 2 eggs, lightly beaten.
• 8 pork Italian sausages + 8 Pork neck bones (optional)
• 2 cans 28 oz of San Marzano crushed tomatoes
• 1 can of 28 oz tomato puree
• 1 can of 6 oz tomato paste
• 12 leaves of fresh basil
• 1 cup of dry red wine
• 4 tbsp of extra virgin olive oil
• 1 medium size onion finely chopped
• 4 cloves of fresh garlic finely chopped
• Salt and pepper to taste

Sunday Sauce Instructions :

• Sauté sausage in a large pot of EVOO, garlic onion, tomato paste and salt/pepper to taste. 
• Add all ingredients above to the pot and then simmer the sauce for one hour in a covered pot.

Meatball Ingredients :

• 2 lbs of ground beef
• 1 cup of seasoned Italian breadcrumbs
• 1/2 cup of fresh parsley, finely chopped
• 1/2 cup of grated Locatelli Pecorino Romano cheese Salt and pepper to taste
• 3 cloves of garlic, finely chopped
• 1/4 cup of onion powder
• 2 tbsp of garlic powder
• 2 eggs

Meatball Instructions :

• In a large bowl — add 2 eggs, lightly beaten.
• Add all ingredients above, gently mix and combined. 
• Wet the palm of your hands with warm water using a small bowl. This process will keep the meatballs moist. 
• Start rolling meatballs, roll each meatball the same desired sized. This should make about 25-30 meatballs. 
• Place the meatballs into the sauce as it simmers and cook for 60-90 minutes in a partially covered pot.

Buon Appetito! 🇮🇹

Antoinette