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AIR FRYER BONE-IN BREADED PORK CHOPS

Looking to save on calories but love fried pork chops. The air-fryer method of cooking sill does that for you.. I was amazed at how crispy the chops were, yet the meat was moist. Delicious.

Ingredients

2 bone-in pork chops, center-cut (thin OR thick)
2 tablespoons mayonnaise
1teaspoon dried Italian seasoning
1 cup Italian flavored Pablo crumbs
½ teaspoon salt

Directions
Preheat your air fryer to 400 degrees F and spray the basket with cooking spray.

Trim any fat on the pork chops as needed. Sprinkle the chops with salt. Spread the mayonnaise over all sides of the chops. Sprinkle with the Italian seasoning. Press on the panko crumbs. Refrigerate for several hours, if you have time.

Place breaded pork chops into the air fryer in one layer and cook for 8 to 10 minutes, carefully flipping halfway through cooking. If cooking thicker pork chops, cook for 14-15 minutes.
Remove pork chops from the air fryer and serve with your favorite sides.

My Sides:

 

Eggplant Parmesan

This is not a dish that can be prepared quickly, but with some of my make-ahead tips, you can enjoy this entrée for dinner and have several leftovers for future use without spending all day in the kitchen. Eggplant freezes very well in all stages of its preparation. Additionally, I do not fry the eggplant, but bake it in the oven to reduce the calories.

For each one pound of eggplant, you will need:

1 pound eggplant, peeled
1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters) or egg whites
1 cup Italian style bread crumbs
½ cup freshly grated Parmigiano-Reggiano
Directions

Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.

Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.

Place the egg substitute in one shallow dish and the bread crumbs mixed with the cheese in another.

Dip the eggplant slices into the egg substitute, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

To assemble the casserole, you will need:

Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.

Preheat the oven to 375 °F.

2 ½ cups Marinara sauce (see recipe above)
8 ounces shredded mozzarella cheese
1 recipe breaded and baked eggplant
Directions

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the cheese. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.

Sauteed Green Beans And Onions

Ingredients

1 pound green beans trimmed and cut in half
2 tablespoons olive oil
1 small onion thinly sliced
Salt and pepper to taste

Directions

In a large skillet, place beans and cover with water. Bring water to a boil. Boil green beans for five minutes, then strain and set aside.
Add oil. add sliced onions. Cook for 3-4 minutes, or until onions are lightly browned and begin to turn translucent.

Add green beans to sauté pan, stirring to combine. Cook for one additional minute before removing from heat. Season with salt and pepper to taste, then serve immediately.


Last week I shared the ratatouille recipe that I made with the freshest end-of-the-summer vegetables. The recipe is versatile and I was able to create a number of dishes from the recipe. The first was an appetizer with brie, the second a delicious pizza and the third was a hearty pasta dish.

Here is the link to the ratatouille recipe.

Pizza

Ingredients

1 lb of your favorite pizza dough

16 oz mozzarella cheese, sliced

2 cups leftover ratatouille

1/2 cup grated Parmesan cheese

Directions

Preheat the oven to 459 degrees F.

Oil a large pizza pan and place the dough on the pan. Using your fingers push the dough to the edges of the pan.

Distribute the cheese slices over the dough. Spread the ratatouille over the cheese. Sprinkle with Parmesan.

Place the pan in the oven and cook until lightly brown, 15 to 20 minutes. Let rest 5 minutes before cutting into serving pieces.

Pasta

Ingredients

5 Spicy Italian sausage links, casing removed

2 cups leftover ratatouille

2 cups canned Iranian tomatoes chopped

1 lb short pasta

1 cup grated Parmesan cheese

Directions

Place the sausage in a large deep skillet. Brown the meat breaking it into small pieces with a wooden spoon as it browns. add the ratatouille and tomatoes. Heat on low for 39 minutes.

Cook the pasta al dente according to the package instructions. Do not drain. Using a spider or slotted spoon, remove the cooked pasta from the skillet. Stir well and let the pasta cook in the sauce, Mix well and add the grated cheese. Serve in pasta bowls.

 

 

 

 

 

 

 

 

 


 

2 SERVINGS

INGREDIENTS

2 small eggplants, about 10 oz each

¼ cup chopped onion

1 tablespoon olive oil

1 sweet Italian sausage link cooked and diced

1 clove garlic, crushed

1 plum tomato, seeded and diced

5 basil leaves, chopped 

Salt and pepper, to taste

1/2 cup shredded mozzarella cheese

2 teaspoons grated Pecorino Romano

Directions

Preheat the oven to 400°F.

Slice a thin layer off the top of each eggplant

Hollow out the flesh of the eggplant to create a boat using a melon baller or small serrated spoon.

Heat the oil in a small skillet and add the onion. Saute until tender, about 5 minutes. Add the eggplant flesh and cook for another 5 minutes. Add the garlic, basil, salt, and pepper to taste the tomato and the chopped sausage. Let the mixture cool. Stir in the mozzarella. Stuff the eggplant shells equally with the filling and place them into a small baking dish,

Top each with 1 teaspoon each of Pecorino Romano cheese. Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more.


Tomatoes are at their peak now in my area and they are plentiful. Here are some ideas on what you can cook with them.

Greek Tomato And Eggplant Tart

Pastry
1 1/2 tablespoons plain Greek yogurt
3 tablespoons of ice-cold water
1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
2 tablespoons yellow cornmeal or semolina flour
1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons butter, cold and cut into small pieces

Filling
1 small (about 1 lb) eggplant, thinly sliced
4 plum tomatoes, thinly sliced
4 to 5 sprigs of fresh thyme leaves, stripped from stem
1 tablespoon fresh rosemary, roughly chopped
6 oz fresh mozzarella, thinly sliced
1/4 cup feta cheese crumbled
Sea salt and pepper to taste
Olive oil for drizzling

For the pastry
Mix the yogurt and ice water together in a small bowl. Set aside.
Mix together the flours, cornmeal, and salt in a large bowl. Using a fork or pastry cutter, cut the butter into the flour mixture until you have small pieces. Add the water/yogurt mix one tablespoon at a time to the flour mixture, mixing gently. Gather the wet dough pieces together and shape into a ball. Do not overwork the dough, it will be soft. Wrap in plastic and place in the refrigerator for at least two hours (can be frozen for one month).

Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand for 15 minutes.
Brush eggplant slices with oil and broil on high for 5 minutes on each side until tender. Set aside.

Preheat the oven to 375° F. Place a piece of parchment on a smooth surface and lightly flour. Top with another piece of parchment or plastic wrap. Roll the dough out to 11 inches in diameter, Transfer to an ungreased 9-inch pie plate.

Layer in the following order: eggplant slices, mozzarella cheese, tomatoes, herbs, feta cheese, and drizzle with olive oil. Crimp the edges of the pastry.

Bake for 40-45 minutes or until the crust is golden brown and the layers are bubbly and hot. Cool for at least ten minutes or until room temperature before serving.

Fresh Tomato Sauce

Ingredients

4-5 pounds of fresh Roma tomatoes, quartered and seeded retaining as much pulp as possible
1/4 cup olive oil
1 large sweet onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
2 large cloves of fresh garlic, finely minced
1 teaspoon of sea salt
1/2 teaspoon red pepper flakes (chili)
1-2 teaspoons honey, if needed

Herbs
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.

1/3 cup fresh basil leaves
1 sprig of fresh thyme
1 sprig of fresh oregano
2 bay leaves
2 sprigs of parsley

Directions

Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic, and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard it.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.


Tomatoes with Herbed Ricotta

Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.

For two servings:

Ingredients

1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel

Directions

In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.

Summer Fresh Tomato Salad

2-3 servings

Ingredients

½ cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
½ teaspoon salt, divided
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil

Directions

For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.

Place the onion, tomatoes, and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.


This recipe was inspired by a recipe posted on Lana Russo’s site, Friends Who Like Once Upon A Spice. The recipe is from the magazine: LA CUCINA ITALIANA

I adapted the recipe to my taste by broiling the eggplant shell instead of frying it and making the dish hearty enough to serve as an entree with the addition of some Italian sausage in the stuffing. This dish was delicious.

2 servings

Ingredients

3 plum tomatoes total about 6 oz, diced
¼ cup plain panko breadcrumbs
1 tablespoon capers
1 medium eggplant about 14-15 oz
½ cup (about 6 oz) diced sweet cherry peppers
1 garlic clove, grated
½ teaspoon dried oregano
1 tablespoon tomato paste
1 cup shredded mozzarella cheese
½ teaspoon salt
6 oz cooked Italian sausage, diced
Extra-virgin olive oil
Basil leaves for garnish

Directions

Cut the eggplant in half lengthwise and scoop out the pulp using a grapefruit teaspoon leaving a ¼ inch shell. Set the pulp aside.


Spray the eggplant shells with olive oil and place on a foiled lined pan. Broil the shells under high heat for 5-8 minutes until brown.

Chop the eggplant pulp and brown in a saucepan with 4-5 tablespoons of olive oil for 3-4 minutes. Add the cherry peppers, garlic, capers, oregano, diced tomatoes, salt, and tomato paste. Cook for another 3-4 minutes. Stir in the sausage and heat until warm.
Remove the sauce from the heat and stir in the breadcrumbs and mozzarella cheese.

Divide the mixture between the two eggplant shells. Transfer the stuffed eggplants to a baking sheet lined with foil. Bake the stuffed eggplant at 350°F for about 20 minutes or until hot. Remove to serving plates and garnish with basil leaves.


This is a great time of year to make this sauce since all the vegetables included in the recipe are in season.

Ingredients

Eggplant
1 ½-2 lbs small eggplant
4 garlic cloves
¼ cup olive oil
Salt and pepper to taste

Peppers and Onions
1 ½ lbs Italian frying peppers
1 large sweet onion
2 garlic cloves
¼ cup olive oil
Salt and pepper to taste

Tomatoes
2 ½ lbs large vine ripe tomatoes
1 ½ lbs ripe cherry tomatoes
4 garlic cloves
¼ cup olive oil
Salt and pepper to taste

Directions
Preheat the oven to 425 degrees F

For the roasted eggplant
Peel the eggplant and then into ½-inch cubes. Pour the olive oil into a 13×9-inch baking pan. Smash the garlic cloves and place them in the pan. Add the eggplant and season generously with salt and pepper. Stir the ingredients until the eggplant is coated in oil. Bake 30 minutes stirring the eggplant several through the roasting time to prevent the eggplant from sticking to the pan. Scrape the eggplant into a Dutch Oven with a spatula and set the pot aside, Do not clean out the baking dish.

For the peppers and onions
Remove the seeds from the cut peppers and cut them into ½-inch dice. Peel the onion and cut into ½-inch dice.
In the same baking dish used for the eggplant, pour in the oil, add the smashed garlic, peppers, and onions. Add salt and pepper and stir the ingredients. Bake for 30 minutes stirring the ingredients several through the roasting time. Pour the peppers and onions into the Dutch Oven with the eggplant and reserve the baking dish.

 

For the tomatoes
Cut the large tomatoes in half. Pour the olive oil into the baking dish. Add the smashed garlic, large tomatoes, and cherry tomatoes. Generously salt and pepper the tomatoes. Bake for 30 minutes stirring the ingredients several through the roasting time.

Mash the tomatoes with a potato masher and add the ingredients to the Dutch Oven.

To make the sauce
Add 1 teaspoon of dried Italian seasoning and a sprig of fresh basil to the pot. Bring the sauce to a boil, lower the heat to a simmer, partially cover the pot and cook until the sauce is reduced by half.

To use the sauce with pasta
Add 12 ounces of short pasta, such as Casarecce, Campanelle or Farfalle cooked al dente and 2 tablespoons of butter to the pan with the sauce and bring to a simmer, tossing until the butter melts and the pasta finishes cooking about 1 minute. Serve pasta with Parmesan cheese and hot pepper flakes
You can also serve the sauce over cooked spaghetti or as a sauce for lasagna.

To use the sauce for pizza
Cover the dough with sliced Fontina cheese and add about 2 cups of the Roasted Garden Vegetable sauce. Bake in a 450-degree F oven for 20 minutes.


Heirloom Rosa Bianca eggplants are one of the most eye-catching varieties of eggplant. They’re plump and round, and their violet and white exteriors have an attractive appearance. This mild variety is completely void of bitterness and tastes best when sliced and roasted or grilled. S
Rosa Biancas are a Sicilian variety, so incorporating them into a classic Sicilian or Italian dish is typical. Their mild flavor is a perfect complement for tomatoes and cheese and they are excellent choices for Caponata and for grilling.

Eggplant Stacks

I made 6 stacks

For the eggplant
4 large eggs, beaten
11/2 cups Italian flour (00) or all-purpose flour
1 cup grated parmesan cheese
2 round eggplants, peeled, cut into 1/4-inch slices
Vegetable oil
Sea salt and freshly ground black pepper

For the stacks
Ricotta cheese
6 Tomato slices
6 Fresh mozzarella slices

Directions

Choose 12 large round slices of eggplant after you slice them and save the remaining slices for another dish. Season with salt and pepper.


Prepare two shallow dishes, in one beat the eggs with one tablespoon of water and the grated Parmesan cheese, and place the flour in the second dish.
Coat eggplant slices first with flour, then with egg and then in flour a second time.


Heat enough oil to cover the bottom of a large skillet over medium heat. Shallow fry eggplant slices 2 minutes or until lightly brown, turn over, and continue cooking until the second side is brown and soft.
Transfer to a paper towel-lined plate to drain off excess oil; keep warm until all eggplant slices are cooked, adding more oil as needed.

Preheat the oven to 350 degrees F.

To make the stacks:
Cover a baking sheet with foil and coat with cooking spray. Place a large slice of eggplant on the foil and spoon 2 tablespoons of ricotta cheese on top.

Cover with a slice of eggplant. Top with a tomato slice and a slice of mozzarella. Repeat with the remaining eggplant, tomato, and mozzarella slices.


Bake stacks until the cheese melts and the stacks are hot about 15 minutes.


Grilled Pork Chops

2 servings

Spice Rub
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon coarse salt
1 teaspoon paprika
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
4 thin bone-in pork loin chops (about 4 oz each)

Directions

In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with the paste and refrigerate 1 hour (or up to 3).
Heat an outdoor grill or broiler to medium-high. Cook pork, covered if grilling, 5 minutes per side. Let rest 5 minutes before serving.

Sweet Potatoe Salad

Ingredients

2 large sweet potatoes, about 1 1/2 lb, peeled and diced
Salt
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions

Dressing:
½ a large jalapeno pepper or 1 small, seeded and minced
1 tablespoon whole-grain mustard
2 tablespoons pickle relish
1 tablespoon honey
1 garlic clove, grated
2 tablespoons of rice wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons minced fresh parsley, plus more for garnish

Directions

Bring a large bot of salted water to a boil, then add the sweet potatoes. Simmer just until fork-tender, about 10 minutes depending upon the size of the potatoes. Drain, gently, and set aside.

In a serving bowl place the celery, and green onions.
Prepare the dressing in a large measuring cup, whisking together all the dressing ingredients.

Add the sweet potatoes to the bowl with the celery, drizzle with the dressing, then toss gently to combine. Taste and season with additional salt/pepper as desired. Serve chilled. Garnish with extra chopped parsley if desired.

Grilled Japanese Eggplant

What Is the Difference Between Japanese Eggplant and Regular Eggplant?
Their smaller size and thinner shape make them look more like a baby zucchini than a big, globe eggplant! Once you cut into it, you’ll find fewer seeds than most eggplant varieties (which also means they’re less bitter, since the seeds are responsible for creating bitter eggplant). The flesh is sweet and creamy with a spongy texture, meaning they’ll soak up marinades and sauces exceptionally well.

Ingredients

Marinade
1 tablespoon vegetable oil, plus more for brushing
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/2 a jalapeno pepper, minced

Eggplant
3 Japanese eggplants, about 1 lb total, halved lengthwise
Kosher salt
Freshly ground pepper
1/2 cup Asian plum sauce

Directions

Combine the marinade ingredients in a long dish.{lace the cut eggplant in the marinade and turn them over several times. Season the eggplant with salt and pepper. Set aside for an hour.

Heat an outdoor grill or preheat a grill pan. Remove the eggplant from the marinade. Grill cut side down over high heat until lightly charred, about 2 minutes. Turn the eggplant and cook until lightly charred and tender, about 2 minutes. Brush the cut side of the eggplant with the p;u, sauce, and turn them over to grill for another 2 minutes. Transfer the eggplant to a serving dish and drizzle the remaining plum sauce over the slices.


Here is another post to celebrate all the fresh produce available now in the markets. I received an abundance of white eggplant in my CSA share this week. White eggplant has hard skin when compared to purple eggplant. The skin of the white eggplant should be peeled off. White eggplant has white flesh whereas purple eggplant has a greenish hue. White eggplants come with more seeds but are less acidic, less bitter, and creamier than purple eggplant. This recipe makes a delicious main dish or a side for chicken cutlets or grilled Italian sausage.

Ingredients

2 small white eggplants, 8-10 oz each, stems trimmed off
Olive oil
1/4 cup finely diced onion
¼ cup finely diced banana peppers (mild)
1 small garlic clove, minced
2 slices fresh tomato (Beefsteak tomato slices cut ¼-inch thick and diced
2 slices fresh mozzarella cheese, diced
3 basil leaves, chopped
¼ cup Italian seasoned panko crumbs
Salt and pepper, to taste

Directions

Preheat the oven to 400°F.
Cut a thin slice of eggplant off the top of each peeled eggplant. Dice the slices.
Hollow out the flesh of the eggplant to create a boat using a melon baller or small spoon, leaving a 1/2-inch of the flesh all around to create a shell. Dice the scooped-out eggplant flesh and combine it with the diced eggplant tops

In a medium skillet heat 2 tablespoons of olive oil. Add the onions, peppers, and garlic and cook on medium-low heat for about 2-3 minutes, until onions are softened. Add the chopped eggplant and cook about 8-10 minutes. Add the chopped tomato and cook for about 5 minutes, until the tomato breaks down. Season with salt and pepper. Remove the pan from the heat and stir in the panko crumbs, mozzarella cheese, and fresh basil. Let cool for about 15 minutes.

 

Oil a small baking dish and place the eggplant boats in the dish. Divide the stuffing evenly between the 2 eggplant boats.
Cover with foil and bake 45 minutes. Remove the foil and continue to cook until the eggplant is tender and the topping is brown about 15-20 minutes.

 


Parmesan Coated Flounder 

Ingredients

2 flounder fillets (1 pound total)
1/4 cup mayonnaise
2 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
1/2 cup shredded Parmesan cheese

Directions

Preheat an outdoor grill or preheat the broiler.
Coat a sheet of heavy-duty foil with nonstick olive oil spray.


In a small bowl, combine the mayonnaise, mustard, and lemon juice. Spread the mixture over both sides of the fillets. Sprinkle each side with shredded Parmesan. Lightly press the cheese into the fish.


Place the foil on the grill or on the broiler pan. Grill the flounder with the cover closed or broil about 8 inches from the heat for about 6 minutes, or until the fish flakes easily with a fork. Remove the fish with a long spatula to individual serving plates.

Grilled Eggplant Stacks

Ingredients

1 small round purple eggplant, peeled
Basil pesto
4 tomato slices
4 fresh mozzarella slices
Salt and Pepper

Directions

Preheat an outdoor grill or the broiler.
Lightly brush the eggplant slices and the tomato slices with basil pesto.
Grill or broil until brown and tender, about 2 minutes per side. Transfer the eggplant to a platter. Grill or broil the tomato slices until hot, about 1 minute per side.

Place a tomato slice followed by a mozzarella slice on top of each eggplant slice. Return the stacks to the grill or the broiler and cook until the cheese begins to melt. Transfer the stacks to a serving platter.

Grilled Summer Squash

Ingredients

8 small yellow summer squash
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives
Salt and pepper to taste

Directions

Preheat an outdoor grill or the broiler.
Slice squash in half lengthwise. Sprinkle the squash with salt and pepper. Combine the oil and lemon juice and brush on the cut sides of the squash.
Grill or broil squash on medium-high heat for 5-6 minutes until tender. Remove the squash to a serving plate and sprinkle with the chives.



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