Sunday, September 19, 2010

It's a two-fer

Yep, it's a two-fer day. As in two recipes for one blog entry, yay!

Today was super dry out. It was the perfect day to make chocolate meringue cookies! These little cookies are light, airy, and super chocolaty. They definitely satisfy my chocolate cravings.

I also made pan fried pork chops:

I made dinner. Plated everything up. And then, I waited for Jon to give his opinion.

He stopped eating.

I asked if they were bad.

He just looked at me.

What?! Talk about keeping me in suspense.

He said to me, completely stone faced, "Can we have these again, tomorrow and for the rest of the week?"

Well my answer was no, it was clear that these were winners.

So here they are for your enjoyment as well.

Onto the next challenge of the day: convincing a 24 pound cat (we are fairly certain he is just a furry miniature walrus) that kennel time is fun for extended periods of time in the car. Also, convincing Jon that Charlie will NOT comply with wearing a harness and leash... This could be a comical few weeks.

Here's to you and your culinary adventures, friend. Cheers!

Chocolate Meringue Cookies*
Makes approximately 30 cookies
18 calories per

6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1 /2 teaspoons pure vanilla extract
1/4 cup unsweetened chocolate cocoa
1/2 cup granulated sugar

Preheat oven to 250 degrees F. Line cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking.

In a small bowl, combine the cocoa and sugar together; set aside.

In a large glass bowl using an electric mixer, beat egg whites until foamy/frothy. While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add the cocoa/sugar mixture 1 tablespoons at a time while continuing beating until the egg whites are stiff and glossy.

Drop batter by heaping tablespoonfuls onto prepared baking sheets.

Bake 90 minutes; turn off the oven, open the door slightly and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.

* Do not try to make these on a humid day. They won't set right. They will get sticky and soft. And that isn't what you want in a meringue cookie.

Panko Breaded Pork Chops
Serves 4
265 calories per

1/2 cup panko bread crumbs
1/4 cup shredded Parmesan cheese
2 tsp Italian seasoning
1/8 tsp salt
1/4 tsp black pepper
16 oz pork tenderloin
2 tsp prepared yellow mustard
1 TBS unsalted butter
2 tsp olive oil

Cut tenderloin into 4 even pieces. Butterfly each piece so it is thin and flat. Brush both sides of the tenderloin pieces with mustard.

Mix bread crumbs, cheese, Italian seasoning, salt and pepper.

Dredge pork in crumb mixture.

Melt butter and olive oil together. Pan fry pork until done, about 7 minutes per side depending on the thickness of your tenderloin.

Serve immediately.

1 comment:

  1. We do those same pork chops! We have to substitute cornmeal for the bread crumbs since Doug can't have gluten but they are still delicious! They are one of our favorites.