MOCK RISOTTO
A combination of barley and brown rice make this a hearty, no-fuss mock risotto. Packed with vegetables and given a little bit of creaminess from reduced fat cream cheese, this is a perfect vegetarian main dish or side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
- 3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.
Nutrition Facts : Calories 312, Fat 8.8 grams, SaturatedFat 1.2 grams, Cholesterol 1 milligrams, Sodium 194 milligrams, Carbohydrate 49 grams, Fiber 8 grams, Protein 13 grams
PANKO-CRUSTED MUSTARD PORK CUTLETS
Panko breadcrumbs give these cutlets a nice, light, crisp crust. This recipe serves 2, but can easily be doubled. Originally from Bon Appetit.
Provided by Snow Pea
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients on plate.
- Whisk egg and 2 T water in medium bowl to blend.
- Whisk mayonnaise and Dijon mustard in small bowl.
- Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
- Transfer to plate.
- Heat oil in heavy medium skillet over med-high heat.
- Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
- Garnish with fresh sage, if desired, and serve with lemon wedges.
PARMESAN-CRUSTED PORK CHOPS
Pork chops with a delicious Parmesan cheese crust.
Provided by Chelsey Seamon
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Whisk egg in a shallow bowl.
- Mix Parmesan cheese and Cajun seasoning together on a plate.
- Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
- Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 1.2 g, Cholesterol 160.6 mg, Fat 12.5 g, Fiber 0.1 g, Protein 30.5 g, SaturatedFat 5 g, Sodium 458.7 mg, Sugar 0.3 g
CORN FLAKES ENCRUSTED PORK CUTLET SANDWICH ON A BUTTERMILK BISCUIT
Provided by Tom Pizzica
Time 20m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- In a bowl mix together the KELLOGG'S® CORN FLAKES®, pecans, fresh parsley and a few twists of cracked black pepper. Heat a large skillet over medium-high, and add canola oil. Season the pork chops with salt and press into the corn flake mixture. Gently press down to coat the pork well. Add the pork chops to the hot skillet and cook about 3 minutes per side. Remove and set aside to rest. In a small mixing bowl, whisk together the mayonnaise, mustard, and honey. Slice the biscuits in half, slather with the honey-mustard mixture, and add the pork, lettuce, and tomato. Top with the other half of the biscuit. Enjoy!
CORN CRUSTED PORGIES
Provided by Food Network
Time 8h15m
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 5 ingredients, stir to combine. Marinate porgies in mixture for 24 hours or at least over night. Preheat oil to 365 degrees F. In a shallow bowl, mix parsley, cornmeal and bread crumbs together, stir to combine and dredge porgies in mixture. Fry porgies in oil until golden brown and heated through. Drain on a paper lined plate. Serve hot.
MOCK RISOTTO
As I have told you before, I'm a rice snob, and I don't like instant rice but it sometimes comes in very handy. This makes a good vegetarian meal or side with grilled chicken or fish or even a steak. Eating Well. This makes another easy and nice rice dish for the resident's.
Provided by Manami
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium-low heat.
- Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes.
- Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute.
- Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
- Remove cover and spread asparagus and bell pepper on top of the simmering rice-do not stir into the rice mixture.
- Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
- Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated.
- Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more.
- Stir in 1/2 cup Asiago (or Parmesan).
- Serve topped with chives (or scallions) and additional grated cheese.
- Note: For Vegetarian use only the vegetable broth.
Nutrition Facts : Calories 404.4, Fat 10.5, SaturatedFat 4.1, Cholesterol 17.4, Sodium 798.4, Carbohydrate 64.6, Fiber 6.1, Sugar 8, Protein 14
MATZO-CRUSTED CHICKEN CUTLETS
Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Beat egg in a shallow dish. Mix crushed matzos, salt, and pepper in another shallow dish. Heat 1/2 inch of oil in a large cast-iron skillet until it registers 375 degrees on a deep-fry thermometer.
- Working with 1 at a time, dip cutlets into egg, then into matzo, pressing to adhere and coating both sides. Place 2 cutlets in skillet, and cook until golden brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining 2 cutlets. Serve immediately with lemon wedges.
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