Parmesan Baked Pork Chops over Roasted Cabbage



The idea of slicing cabbage into chunks, smearing olive oil on top of it, and sticking it in the oven seemed rather foreign to me. There just seemed something wrong about it, something that should never be done or something. But I pushed my judgments aside because Martha Stewart usually knows what she’s talking about when it comes to food. If it’s okay with Martha, it’s worth trying.

Even though these two recipes had different cooking times and temperatures, I stuck the cabbage in the oven at the same time I was doing the pork chops. Parts of it came out a little charred, but it was easier than putting the cabbage in for 40 minutes at 400 and then putting the pork in for 30 more minutes at 425.

Most of dinner’s cook time last night involved watching Project Runway, because I had to wait for it to cook.

It was a delicious meal and I’ll definitely do cabbage this way again.

Parmesan Baked Pork Chops

2 tbsp flour
1/2 tsp salt
1/2 tsp paprika
1/8 tsp pepper
1 egg, beaten
2 tsp Worcestershire
1/2 cup dry bread crumbs
2 tbsp Parmesan cheese
2 pork chops, boneless


1. Preheat oven to 425. In a shallow dish combine the flour, salt, paprika, and pepper. In another shallow dish combine the egg and Worcestershire sauce. In a final shallow dish combine the bread crumbs and Parmesan.

2. Coat each pork chop with the flour. Then dip in the egg. Finally coat with the bread crumbs. Place in a baking dish. Bake for 35 minutes. Serve on top of cabbage (recipe follows.)

* serves 2


Roasted Cabbage

3 tbsp olive oil
1 head of cabbage, cut into 1-inch thick rounds
salt and pepper, to taste
ground thyme, to taste


1. Preheat oven to 425. Brush a rimmed baking sheet with 1 tbsp olive oil. Place the cabbage rounds on the baking sheet.

2. Brush the cabbage with the remaining olive oil. Sprinkle with salt, pepper, and thyme. Bake for 35 minutes.

* serves 6

* This recipe is shared with Weekend Cooking

Spaghetti with Ragu


After skimming through December 2010’s Food Network Magazine for the one millionth time, I decided to make ragu. What a quick and easy recipe. I especially like that ragu uses vegetables to add bulk without relying entirely on meat. The celery and carrots in this sauce added some flavor of their own, but for the most part they supplemented the meat.

Served with garlic bread, this made a great dinner.

Spaghetti with Ragu
(from Food Network Magazine December 2010 edition)

1/4 onion
1 stalk celery, cut into pieces
1 carrot, cut into pieces
1 clove garlic
1/2 tsp rosemary
1 1/2 tbsp olive oil
1/2 lb ground turkey
15-oz crushed tomatoes
1/4 cup skim milk
6 oz spaghetti noodles


1. Place the onion, celery, carrot, garlic, and rosemary into a food processor. Pulse until finely chopped.

2. Heat olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring until softened and golden, 3 to 5 minutes. Add the turkey and season with salt and pepper. Cook, breaking up with a wooden spoon, until the turkey is no longer pink. Add the tomatoes, milk, and 1/2 cup water. Bring to a boil. Reduce heat and bring to a simmer for about 20 minutes, until slightly thickened.

3. Meanwhile, cook spaghetti noodles to package directions. Drain.

4. Once the sauce and noodles are cooked, toss the noodles and sauce together until well combined.

* serves 2
* Shared with Tasteful Tuesday Party & Tempt My Tummy

Chocolate Banana Honey Muffins


I seem to associate We Should Cocoa with muffins or something. Last month I made Nigella’s chocolate muffins. This month the theme for this chocolate challenge is honey. The challenge was to make a chocolate recipe using honey somehow.

These muffins are yummy. They are very banana-centric. I like having the honey be the sugar substitute. When I ate the muffin I could hardly tell there was no sugar added to them (well.. except for the sugar in my chocolate chips at least.)

Now my only question is will I make a muffin for We Should Cocoa again next month?


Chocolate Banana Honey Muffins

3 bananas, mashed
1/3 cup honey
1/3 cup plain Greek yogurt
1 tsp vanilla extract
3 tbsp skim milk
1 egg
1 egg white
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup semisweet chocolate chips


1. Preheat the oven to 325. In a large bowl mix together the banana, honey, yogurt, and vanilla. Once well mixed add in the milk, egg, and egg white and mix well.

2. Add the flour, baking soda, baking powder, and salt into the wet ingredients until just combined. Fold in the chocolate chips.

3. Place cupcake liners into a cupcake tin. Scoop the batter evenly into the cupcake tins. Bake for 20 minutes.

* makes 12 muffins
* besides We Should Cocoa, this recipe is shared with Mix It Up Monday & Mealtime Monday




This month Chris asked us bloggers to join him on a trip to Japan. I sometimes wish Chris’s travels with us were real. My brother’s been to Japan three times. I’m sure if he ate my dinner he would have turned his nose up and claimed it not to be Japanese enough. I’m not claiming it’s super authentic either. I had to make several substitutions that probably minimized it’s Japanese value because I couldn’t justify buying sake (rice wine) or mirin (a sweeter rice wine) for cooking this dish. I had some sake and had to toss it because it was way too old. I just can’t justify buying ingredients I don’t use frequently. So I used white wine instead.

I probably should have just taken a picture of the Japanese curry and the tonksatsu that we had for lunch at the Japanese restaurant. 😉

Bloggers Around the World Logo

(the more authentic recipe)

6 oz dried chow mein noodles
3 cloves garlic, minced
2 oz pork chop, cut into small chunks
2 oz cabbage, shredded
2 oz carrot, chopped
2 green onions, chopped
1 tbsp vegetable oil
1 tbsp soy sauce
1/2 tbsp white wine
1/4 tsp salt
1/8 tsp sesame oil


1. Cook the noodles per package directions. Drain and set aside.

2. Heat a large skillet or wok and add the oil. Add the garlic and stir, cooking until brown. Add the pork and stir a few times.  Next add the cabbage, carrots, and onions. Stir a few more times. Add the noodles and the remaining ingredients. Stir fry until the vegetables are cooked and the noodles are warmed through.

* serves 2
* Besides Bloggers Around The World, I’m sharing this dish with Foodie Friends Friday, Foodie FridayWeekend Potluck, & Foodie Friday

Blood Orange Margaritas


My parents love blood oranges. In California blood oranges are in season from November to May, so it’s still prime time to get them at the market. Every Sunday morning my dad heads to the farmer’s market and stocks up on produce for their household (I do the same, but I don’t buy as much fruit as he does.) On Easter Sunday he got some blood oranges that we used for this wonderful cocktail.

So the reason I actually found this recipe to begin with was because I watched Practical Magic for this month’s Food ‘n Flix. Practical Magic is the story of Sally and Gillian, who are witches. And on top of this, they are cursed. What could be worse than being a cursed witch that everyone snubs? I’m not sure. It sounds pretty awful.

One night, Sally, Gillian, and their aunts indulge on margaritas. While their cocktails were more traditional, I was so intrigued by the red of the oranges in this recipe. It seems bewitching, it seems magical, and it seemed to fit the feel of the movie well . . . The Owens sisters were different. This margarita is different.

I’m not going to take claim where it’s not due though. I didn’t make this recipe up for one, it comes from smitten kitchen. And secondly… My brother actually ended up mixing the drink. I was going to, but I was busy frying up crab cakes which we had with our Easter dinner. So thanks Ben! You can be a witch too!

Blood Orange Margaritas

1/2 cup blood orange juice
3 tbsp lime juice
3 tbsp triple sec
7 tbsp tequila (we used the cheap stuff, you can be as classy or not as you like)

1. Mix together. Pour in glasses over ice.

* makes 2 drinks
* Besides Food ‘n Flix, I’m sharing this recipe with Full Plate Thursday, Catch A Glimpse Party, & Showcase Your Talent Thursday

Lemon-Strawberry Parfaits


I try on holidays to get pictures of the entire meal. But on Easter this year I neglected that due to drinking too much and forgetting. What do I mean by drinking too much? I had half a glass of wine and a margarita. I have no tolerance. Before I had the little amount of alcohol that proved to be excessive for my body, I had made a very messy looking parfait. I figured out a strategy to get them to look nice once I was already done, so that was ineffective. But regardless, I remembered to take a picture of the parfaits because I made them in the morning.

Despite being sloppy, they tasted delicious. I’ve never made curd before and the microwave method definitely proved easy. I probably could have left a few of the lemons out, because the dish was super lemony, but it was yummy after a festive Easter dinner. I also cheated and didn’t make the pound cake from scratch, but sometimes it’s just necessary to cheat. With all the other preparations we had to do for dinner (for our lamb, for the couscous, the crab cakes, and the veggies) baking a pound cake would have made the whole process more hectic.

Lemon-Strawberry Parfaits

1 cup white sugar
3 eggs
1 cup fresh lemon juice
zest of 3 lemons
1/2 cup butter, melted
sliced pound cake
1 cup strawberries, sliced
1 cup heavy cream
2 tbsp sugar


1. In a microwave bowl whisk together the sugar and eggs. Then whisk in the lemon juice, lemon zest, and butter. Place in a microwave and heat for one minute on high heat. Remove and whisk. Return to microwave for another minute. Remove and whisk. Continue until the mixture sticks to the back of a spoon. This takes about 4 minutes. Press the mixture through a sieve into a bowl.

2. Using a biscuit cutter, cut the pound cake into 8 circles.

3. Beat the heavy cream with the 2 tbsp of sugar until you have whipped cream.

4. Start layering the ingredients in a cup. Start with the pound cake. On top of the pound cake layer the lemon curd. Then layer the strawberries. Then layer the whipped cream. Repeat.

* serves 4
* shared with Wednesday Whatsits, Cast Party Wednesday, & Catch A Glimpse Party

Foodie Pen Pal Reveal: March


Wow. I completely forgot that I needed to reveal my foodie pen pal box this month until right now! Things have been super hectic this weekend with Easter. My spring break was actually last week, so I’ve been going to my parents’ a lot in the past few weeks. I feel like I’m getting behind in everything else.

This month’s box came to me from April. Unfortunately I just haven’t had the time to try most of it, but she packed me a great box!

Foodie Pen Pals is a program that Lindsay at The Lean Green Bean put together, where she pairs people together to send boxes of food to each other, based on likes and dislikes.

  • On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
  • By the 15th you put together a box of treats and mail them to your partner.
  • On the last day of the month you post a blog post about your box of treat

Before we get to my box, go check out the box I sent Molly! It was full of San Francisco treats.


The box April sent me was full of things I can use easily. It actually arrived while I was out of town. Matt ate the Quakes Rice Snacks before I could try them. So that bag.. It’s empty.

IMG_8751This French vanilla mousse mix will make a nice dessert one night! Since I’m in the process of losing weight, I much appreciate that it’s both sugar free and low fat!


This LaraBar was eaten. Quick snacks for school days are crucial.

IMG_8752I haven’t used these croutons yet, but I bought some salad supplies today and plan to include these!

IMG_8753I love egg noodles. I planned to make some beef stew last week with buttered egg noodles, but it didn’t happen due to my hectic life. I have the big piece of beef in the freezer that will be made into a stew with these noodles.

IMG_8754Unfortunately I didn’t get to try these! Matt enjoyed them though.