Tag: Bonus Entries

Crispy Baked Pork Chops with Tomato Jam and a HUGE GIVEAWAY (Winner Announced ? Giveaway Closed)

Crispy Baked Pork Chops with Tomato Jam and a HUGE GIVEAWAY (Winner Announced – Giveaway Closed)

by Pam on April 11, 2013

I love being a food blogger for many reasons but I’ll be honest, one of the best reasons, is getting lots of kitchen gadgets from cool companies. I was recently sent a huge package of Pampered Chef’s[1] new products[2]. This box was filled with so many amazing goodies like, a ginger grater[3], barbecue corn & skewer rack[4], fruit & cheese cutter[5], bean slicer[6], fresh lasting lid system[7], garlic smash & paste[8], scoop and spread spoon[9], silicone prep bowls[10], tea infusion pitcher[11], microwave grips[12], boil over no more[13], single serving pan[14], sweet basil rub[15], and a cookbook[16]. How awesome is that?!? They also offered my readers a really HUGE GIVEAWAY! See details at the bottom of this recipe.

For this recipe I used the cookbook (so many quick & easy recipes), the scoop & spread spoon (which I LOVE, LOVE, LOVE), silicone prep bowls (really flexible and great sizes), sweet basil rub (tastes so good), garlic smash & paste (worked really well), and fresh lasting lid system for the leftovers (these were so great and fit my glass dishes perfectly). Everything was easy to use and very convenient. I am looking forward to trying out the rest of the products soon. Thank you Pampered Chef!!

I found a recipe in the new Pampered Chef’s Cookbook  that looked amazing. I adapted it to suit our  tastes and to work with what I had on hand. The crispy pork turned out moist, tender, flavorful, and crispy while the tomato jam turned out to be sweet, tangy, and super delicious.  We all ABSOLUTELY LOVED how well the pork paired with the tomato jam. I served this meal with the Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta[17] along with some rice and it was healthy, flavorful, and delicious.

Place the olive oil into a small saucepan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally; add the minced garlic and cook, stirring constantly  for 1 minute. Add the tomatoes, vinegar, brown sugar, and sea salt and freshly cracked pepper, to taste. Cook on medium low for 60 minutes, stirring often. Remove from the heat and blend it well using an immersion blender.

While the tomato jam is simmering, line a baking sheet with tin foil then place a wire rack on top.

Combine the panko crumbs with the Sweet Basil Rub and mix until well combined. Mix the egg with the milk and whisk until thoroughly combined. Dip the pork chops into the egg mixture then place into the panko mixture, making sure to cover the entire chop with the panko mixture. Place the pork chop on the wire rack. Repeat procedure with the remaining chops.

Place the baking sheet into the refrigerator for 30 minutes. Side Note: Don’t skip this step – it helps the panko adhere to the pork. Remove from the refrigerator and let them sit a room temperature while you preheat the oven to 400 degrees.

Place a meat thermometer into the thickest part of the pork chop then spray each chop with a bit of cooking spray. Place the baking sheet into the oven and bake for 25-30 minutes, or until the pork’s internal temperature reaches 145 degrees.

Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown.  Remove from the oven and let the meat rest for 5 minutes before serving.  Serve with the tomato jam. Enjoy.

Side Note: I have been selected by The Pampered Chef to be an ambassador for their Spring Products. While I have received product in exchange for my post, my opinions are my own, and I have not been paid to post positive comments.

 



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Save[19]



Crispy Baked Pork Chops with Tomato Jam




Yield: 4



Ingredients:

Tomato Jam:

1 tbsp olive oil
1/2 sweet yellow onion, diced
6 cloves of garlic, chopped
1 pint of cherry tomatoes, sliced in half
3 tbsp red wine vinegar
2 tbsp brown sugar
Sea salt and freshly cracked pepper, to taste

Crispy Baked Pork Chops:

1 egg
1-2 tbsp milk
1 cup of Italian seasoned panko crumbs
1 tbsp Sweet Basil Rub
3 boneless pork chops (about an inch thick)
Cooking spray

Directions:

Place the olive oil into a small saucepan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally; add the minced garlic and cook, stirring constantly for 1 minute. Add the tomatoes, vinegar, brown sugar, and sea salt and freshly cracked pepper, to taste. Cook on medium low for 60 minutes, stirring often. Remove from the heat and blend it well using an immersion blender.

While the tomato jam is simmering, line a baking sheet with tin foil then place a wire rack on top.

Combine the panko crumbs with the Sweet Basil Rub and mix until well combined. Mix the egg with the milk and whisk until thoroughly combined. Dip the pork chops into the egg mixture then place into the panko mixture, making sure to cover the entire chop with the panko mixture. Place the pork chop on the wire rack. Repeat procedure with the remaining chops.

Place the baking sheet into the refrigerator for 30 minutes. Side Note: Don’t skip this step – it helps the panko adhere to the pork. Remove from the refrigerator and let them sit a room temperature while you preheat the oven to 400 degrees.

Place a meat thermometer into the thickest part of the pork chop then spray each chop with a bit of cooking spray. Place the baking sheet into the oven and bake for 25-30 minutes, or until the pork’s internal temperature reaches 145 degrees.

Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown. Remove from the oven and let the meat rest for 5 minutes before serving. Serve with the tomato jam. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Pampered Chef’s 29 Minutes to Dinner

 

GIVEAWAY: (Winner Announced – Giveaway Closed)

The generous people at Pampered Chef[20] are offering one of my readers a big box filled with some of their newest products[21] – valued at $265.00!  All you have to do to enter is leave a comment on this post.

Bonus Entries:

The giveaway is open until Sunday, April 14, 2013 @ 7:30 p.m. This giveaway is only open to USA residents only. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Pampered Chef.

Good luck!!!

 (Winner Announced – Giveaway Closed)

References

  1. ^ Pampered Chef’s (www.pamperedchef.com)
  2. ^ products (www.pamperedchef.com)
  3. ^ a ginger grater (www.pamperedchef.com)
  4. ^ barbecue corn & skewer rack (www.pamperedchef.com)
  5. ^ fruit & cheese cutter (www.pamperedchef.com)
  6. ^ bean slicer (www.pamperedchef.com)
  7. ^ fresh lasting lid system (www.pamperedchef.com)
  8. ^ garlic smash & paste (www.pamperedchef.com)
  9. ^ scoop and spread spoon (www.pamperedchef.com)
  10. ^ silicone prep bowls (www.pamperedchef.com)
  11. ^ tea infusion pitcher (www.pamperedchef.com)
  12. ^ microwave grips (www.pamperedchef.com)
  13. ^ boil over no more (www.pamperedchef.com)
  14. ^ single serving pan (www.pamperedchef.com)
  15. ^ sweet basil rub (www.pamperedchef.com)
  16. ^ cookbook (www.pamperedchef.com)
  17. ^ Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta (www.gordon-ramsay-recipe.com)
  18. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  19. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  20. ^ Pampered Chef (www.pamperedchef.com)
  21. ^ newest products (www.pamperedchef.com)

Incoming search terms:

Crispy Baked Pork Chops with Tomato Jam and a HUGE GIVEAWAY!!!

Crispy Baked Pork Chops with Tomato Jam and a HUGE GIVEAWAY!!!

by Pam on April 11, 2013

I love being a food blogger for many reasons but I’ll be honest, one of the best reasons, is getting lots of kitchen gadgets from cool companies. I was recently sent a huge package of Pampered Chef’s[1] new products[2]. This box was filled with so many amazing goodies like, a ginger grater[3], barbecue corn & skewer rack[4], fruit & cheese cutter[5], bean slicer[6], fresh lasting lid system[7], garlic smash & paste[8], scoop and spread spoon[9], silicone prep bowls[10], tea infusion pitcher[11], microwave grips[12], boil over no more[13], single serving pan[14], sweet basil rub[15], and a cookbook[16]. How awesome is that?!? They also offered my readers a really HUGE GIVEAWAY! See details at the bottom of this recipe.

For this recipe I used the cookbook (so many quick & easy recipes), the scoop & spread spoon (which I LOVE, LOVE, LOVE), silicone prep bowls (really flexible and great sizes), sweet basil rub (tastes so good), garlic smash & paste (worked really well), and fresh lasting lid system for the leftovers (these were so great and fit my glass dishes perfectly). Everything was easy to use and very convenient. I am looking forward to trying out the rest of the products soon. Thank you Pampered Chef!!

I found a recipe in the new Pampered Chef’s Cookbook  that looked amazing. I adapted it to suit our  tastes and to work with what I had on hand. The crispy pork turned out moist, tender, flavorful, and crispy while the tomato jam turned out to be sweet, tangy, and super delicious.  We all ABSOLUTELY LOVED how well the pork paired with the tomato jam. I served this meal with the Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta[17] along with some rice and it was healthy, flavorful, and delicious.

Place the olive oil into a small saucepan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally; add the minced garlic and cook, stirring constantly  for 1 minute. Add the tomatoes, vinegar, brown sugar, and sea salt and freshly cracked pepper, to taste. Cook on medium low for 60 minutes, stirring often. Remove from the heat and blend it well using an immersion blender.

While the tomato jam is simmering, line a baking sheet with tin foil then place a wire rack on top.

Combine the panko crumbs with the Sweet Basil Rub and mix until well combined. Mix the egg with the milk and whisk until thoroughly combined. Dip the pork chops into the egg mixture then place into the panko mixture, making sure to cover the entire chop with the panko mixture. Place the pork chop on the wire rack. Repeat procedure with the remaining chops.

Place the baking sheet into the refrigerator for 30 minutes. Side Note: Don’t skip this step – it helps the panko adhere to the pork. Remove from the refrigerator and let them sit a room temperature while you preheat the oven to 400 degrees.

Place a meat thermometer into the thickest part of the pork chop. Place the baking sheet into the oven and bake for 25-30 minutes, or until the pork’s internal temperature reaches 145 degrees.

Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown.  Remove from the oven and let the meat rest for 5 minutes before serving.  Serve with the tomato jam. Enjoy.

Side Note: “I have been selected by The Pampered Chef to be an ambassador for their Spring Products. While I have received product in exchange for my post, my opinions are my own, and I have not been paid to post positive comments.”

 



Print[18]

Save[19]



Crispy Baked Pork Chops with Tomato Jam




Yield: 4



Ingredients:

Tomato Jam:

1 tbsp olive oil
1/2 sweet yellow onion, diced
6 cloves of garlic, chopped
1 pint of cherry tomatoes, sliced in half
3 tbsp red wine vinegar
2 tbsp brown sugar
Sea salt and freshly cracked pepper, to taste

Crispy Baked Pork Chops:

1 cup of Italian seasoned panko crumbs
1 tbsp Sweet Basil Rub
3 boneless pork chops (about an inch thick)
Cooking spray

Directions:

Place the olive oil into a small saucepan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally; add the minced garlic and cook, stirring constantly for 1 minute. Add the tomatoes, vinegar, brown sugar, and sea salt and freshly cracked pepper, to taste. Cook on medium low for 60 minutes, stirring often. Remove from the heat and blend it well using an immersion blender.

While the tomato jam is simmering, line a baking sheet with tin foil then place a wire rack on top.

Combine the panko crumbs with the Sweet Basil Rub and mix until well combined. Mix the egg with the milk and whisk until thoroughly combined. Dip the pork chops into the egg mixture then place into the panko mixture, making sure to cover the entire chop with the panko mixture. Place the pork chop on the wire rack. Repeat procedure with the remaining chops.

Place the baking sheet into the refrigerator for 30 minutes. Side Note: Don’t skip this step – it helps the panko adhere to the pork. Remove from the refrigerator and let them sit a room temperature while you preheat the oven to 400 degrees.

Place a meat thermometer into the thickest part of the pork chop. Place the baking sheet into the oven and bake for 25-30 minutes, or until the pork’s internal temperature reaches 145 degrees.

Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown. Remove from the oven and let the meat rest for 5 minutes before serving. Serve with the tomato jam. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Pampered Chef’s 29 Minutes to Dinner

 

GIVEAWAY:

The generous people at Pampered Chef[20] are offering one of my readers a big box filled with some of their newest products[21] – valued at $265.00!  All you have to do to enter is leave a comment on this post.

Bonus Entries:

The giveaway is open until Sunday, April 14, 2013 @ 7:30 p.m. This giveaway is only open to USA residents only. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Pampered Chef.

Good luck!!!

 

References

  1. ^ Pampered Chef’s (www.pamperedchef.com)
  2. ^ products (www.pamperedchef.com)
  3. ^ a ginger grater (www.pamperedchef.com)
  4. ^ barbecue corn & skewer rack (www.pamperedchef.com)
  5. ^ fruit & cheese cutter (www.pamperedchef.com)
  6. ^ bean slicer (www.pamperedchef.com)
  7. ^ fresh lasting lid system (www.pamperedchef.com)
  8. ^ garlic smash & paste (www.pamperedchef.com)
  9. ^ scoop and spread spoon (www.pamperedchef.com)
  10. ^ silicone prep bowls (www.pamperedchef.com)
  11. ^ tea infusion pitcher (www.pamperedchef.com)
  12. ^ microwave grips (www.pamperedchef.com)
  13. ^ boil over no more (www.pamperedchef.com)
  14. ^ single serving pan (www.pamperedchef.com)
  15. ^ sweet basil rub (www.pamperedchef.com)
  16. ^ cookbook (www.pamperedchef.com)
  17. ^ Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta (www.gordon-ramsay-recipe.com)
  18. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  19. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  20. ^ Pampered Chef (www.pamperedchef.com)
  21. ^ newest products (www.pamperedchef.com)

Marbled Chocolate Banana Bread AND a Giveaway **Giveaway Closed ? Winner Announced**

Marbled Chocolate Banana Bread AND a Giveaway **Giveaway Closed – Winner Announced**

by Pam on November 1, 2012

I had very ripe bananas to use up so I went in search of a fun new banana bread recipe to try out.  I adapted a recipe from Alida’s Kitchen[1] that looked too incredible to resist.  It made my house smell incredible while it baked and it turned out moist, beautiful, and so delicious.  My kids thought it was the BEST banana bread ever & gobbled up the whole loaf within two days.

Preheat oven to 350 degrees.  Spray a loaf pan with cooking spray and set aside.

Combine the flours, baking soda, and salt together in a small bowl.

In a separate bowl, beat the sugars and oil with a mixer until creamy and smooth.  Add the mashed banana, eggs, buttermilk, and vanilla then beat until blended.  Gently fold the flour mixture into the banana mixture and mix batter until just combined.

Place chocolate chips in a medium microwave-safe bowl and microwave for 30-40 seconds or until almost melted.  Stir until smooth (cook for a few more seconds if it’s not completely melted).

Add 1 cup batter to the chocolate, stirring until well combined. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter.  Swirl batters together using a knife.  Place additional chocolate chips on top, if desired.

Bake for 70 minutes, or until a tester inserted in the center comes out clean.  Cool 10 minutes in pan before removing from pan to wire rack to cool completely. Slice and serve.  Enjoy.

GIVEAWAY – **Giveaway Closed – Winner Announced**

       

Spicy Aprons[2] is giving one of my readers an apron of their choice (valued at $29.99).  These aprons are beautiful, really well made, and would be the perfect gift for anyone.   Make sure you check out the Spicy Apron’s Etsy page[3] to see all of the aprons. All you have to do to enter this giveaway is comment on this post and tell me which apron from her site is your favorite. GOOD LUCK!!!

Bonus Entries:

The giveaway is open until Sunday, November 4, 2012 @ 7:30 p.m. This giveaway is only open to USA  and Canada residents. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Spicy Aprons.

If you want to purchase an apron, my readers will receive free shipping if you mention the coupon code free4u when ordering

Print[4]



Marbled Chocolate Banana Bread




Yield: 8-10

Prep Time: 15 min.

Cook Time: 70-75 min.

Total Time: 90 min.



Ingredients:

1 1/2 cups flour
1/2 cup of whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup vegetable oil
1 1/2 cups mashed ripe banana (3 bananas)
2 eggs
1/3 cup low fat buttermilk
1 tsp vanilla extract
1/2 cup semisweet chocolate chips
Cooking spray
Additional chocolate chips, for topping (optional)

Directions:

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.

Combine the flours, baking soda, and salt together in a small bowl.

In a separate bowl, beat the sugars and oil with a mixer until creamy and smooth. Add the mashed banana, eggs, buttermilk, and vanilla then beat until blended. Gently fold the flour mixture into the banana mixture and mix batter until just combined.

Place chocolate chips in a medium microwave-safe bowl and microwave for 30-40 seconds or until almost melted. Stir until smooth (cook for a few more seconds if it’s not completely melted).

Add 1 cup batter to the chocolate, stirring until well combined. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter. Swirl batters together using a knife. Place additional chocolate chips on top, if desired.

Bake for 70 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes in pan before removing from pan to wire rack to cool completely. Slice and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Alida’s Kitchen

References

  1. ^ Alida’s Kitchen (www.alidaskitchen.com)
  2. ^ Spicy Aprons (www.etsy.com)
  3. ^ Spicy Apron’s Etsy page (www.etsy.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

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