Hubby made supper tonight!!!!

Tonight Josh made me supper, which is a change.  I mean he loves to cook and will help me but this time he did everything from start to finish.  He made Broiled Orange Roughy with pasta.

Ingredients:
1 tbsp olive oil
1 tspn Lemon juice
1 tsp seasoning blend
6 orange roughy fillets (about 7 oz each)

Directions:
In a small bowl, combine the oil, lemon juice, and seansoning blend; spoon over the fish.  Broil 4-5 in from the heat for 10-15 minutes or until fish flakes easily with a fork.

We served this with pasta that he made a butter wine sauce to put over the fish and pasta.

We enjoyed the rest of the bottle of white wine, which was yummy.  He did a great job at making supper.  I think he can make it from now on since he is home.  Not quite sure if he will agree to that.

See you tomorrow.

Kelly

It's Been Too Long

I told myself that I was going to get back into the habit of publishing my recipes this year since my last recipe was over a month ago.  So here we go.  Tonight for supper Josh and I are going to have Parmesan-Crusted Pork Chops with Riscotto.

Ingredients

• 2 large eggs
• 1 cup dried Italian-style bread crumbs
• 3/4 cups freshly grated Parmesan
• 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Lemon wedges, for serving

Directions

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.


I cheated with the risotto b/c I used a mix.  It was called Alessi Risotto with Porcini Mushrooms.  I also added cream of mushroom soup mix over the pork chops and rice to help tie the flavors together.

For something sweet I put together Rhubarb Crisp since I wasn't home this summer to enjoy my rhubarb fresh.

Rhubarb Crisp:

Crisp:
2 cups flour
1/2 cup oatmeal
1 cup brown sugar
34 cup softened butter
1/2 tsp salt

Mix together, reserve 1 cup for the top, and then pat the remaining into a 9x13 pan. 

Rhubarb Mix:
4 cups of rhubarb placed in a bowl with 3 tbsp sugar and put that aside.

In a medium kettle place:
1 1/2 cup sugar
1 1/2 cup water
1/4 tsp salt
1/4 cup cornstarch
1 tsp Vanilla

Cook this on the stove top, whisking constantly, until sauce thckens.

Then pour the rhubarb over the crumb mix in the pan, pour glaze over the rhubarb and then top with the reserved crumbs.

Bake for 1 hr at 350.

I hope you enjoy these recipes and see you tomorrow, I think we will be having meatloaf and mashed potatoes.  Yummy!!!!

Kelly