Tuesday, 29 July 2014

Impressive, easy recipes

We’ve all experienced it…. Culinary inadequacy. You’re hosting friends at your house or you’re invited to an event and instructed to “bring a dish” but your idea of cooking is nuking the water for Ramen noodles. Don’t bother getting sucked into the black hole of Pinterest looking for an impressive dish. (Haven’t you heard of “Pinterest Fails?”) Here are some deceptively impressive recipes.

For Starters:

Baked Brie
Ingredients

Wedge of Brie
Honey
Sliced Almonds (buy them this way, don’t slice them yourself)
French baguette

Plop the wedge of Brie into a baking dish or onto a cookie sheet. Bake it at 350 degrees for about ten minutes, until it gets a little soft and melty. Remove from the oven and sprinkle almonds over it. Drizzle the whole deal with honey. Serve with slices of the baguette. Voila!


Salad Course

Ingredients

1 Bag of Arugula (the bag should say something about it being pre-washed)
1 container of pre-crumbled goat cheese
dried cranberries
4 TB Extra Virgin Olive Oil
2 TB Raspberry Vinegar

Dump the arugula into a decorative bowl. Sprinkle goat cheese and cranberries on top. In a small jar, whisk together the olive oil and vinegar. Add it to the salad and toss.

The Main Event

Pork Chops Stuffed with Gouda and Spinach
Ingredients:

Boneless Pork Chops Thick Cut
Bag of pre-washed spinach
Smoked Gouda cheese, sliced
Creole seasoning
Panko bread crumbs
Horseradish mustard
cooking spray

Spray a cookie sheet or baking dish with cooking spray. Heat oven to 400 degrees. Cut a pocket into each pork chop by placing it on a cutting board and holding it down with the palm of one hand while cutting a slit into the pork chop with the other. (hold the knife parallel to the cutting board) Stuff a little spinach and a slice or two of chesse into each pork chop. Don’t worry about it being too perfect. Just stuff it in. Set aside. Pour some breadcrumbs onto a plate or into a shallow bowl. Place about 4 TB of the mustard in a second bowl. Dip each pork chop first in the mustard, then dip into the breadcrumbs to coat. It’s easiest if you use your fingers and don’t worry about getting too messy. Put coated chops onto the baking sheet and sprinkle Creole seasoning on each. Spray them with cooking spray so the tops will brown. Bake for about 40 minutes, until they look browned to the eye.

Bio: Jennifer Weedon Palazzo is a mum and working actress.She is the creator/writer/and producer of http://www.MomCaveTV.com on online network of comedy shows for mums. Check it out! When she’s not writing about the funny side of being a mum, Jennifer can be found eating Reese’s Cups while furiously bidding on vintage clothing on eBay. She lives in Manhattan with her husband, Evan Palazzo, bandleader of the Hot Sardines, and their son. Follow her on Twitter: @slummy_mummy




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