Parmesan Baked Pork Chops

 

Parmesan Baked Pork Chops

Ingredients
4 boneless pork chops, 1/2 thick
1 Tbsp olive oil
1 c Parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder
Directions
1. On a plate combine the last 4 ingredients.
2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
3. Line a pan with tin foil and spray with cooking spray.
4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

OMG Don't Lose This Mexican Shrimp Cocktail Recipe 🍹

 

OMG Don't Lose This Mexican Shrimp Cocktail Recipe 🍹

Ingredients:
1 pound medium shrimp, raw or cooked
Kosher salt
1 cup chopped red onion
1 cup peeled, diced cucumber
½ cup chopped celery
1 jalapeno, minced
Instructions:
Prep the Shrimp:
If using raw shrimp, bring a pot of salted water to a boil.
Add shrimp and cook until pink, about 2-3 minutes. Drain and cool.
If using cooked shrimp, simply chop into bite-sized pieces.
Mix the Veggies:
4. In a large bowl, combine the chopped red onion, cucumber, celery, and minced jalapeno.
Combine and Chill:
5. Add the shrimp to the veggie mix and stir well.
6. Chill in the refrigerator for at least 1 hour to let the flavors meld.
Serve:
7. Serve chilled with avocado slices on top and enjoy!
Prep Time: 15 minutes | Chilling Time: 1 hour | Total Time: 1 hour 15 minutes | Servings: 4

4 Smoothies to enjoy with different kind of nuts.

 4 Smoothies to enjoy with different kind of nuts.

Avocado Almond:

1 banana
1 avocado
1/4 cup almond nuts
1 cup milk
Ice cubes

Strawberry Walnuts:

1 banana
1 cup strawberry
1/4 cup walnuts
1 tablespoon vanilla yogurt
1 cup almond milk
Ice cubes

Mango Pistachio:

1 banana
1 mango
1/4 cup pistachio
1 cup almond milk
Ice cubes

Blueberry Cashew:

1 banana
1/2 cup blueberries
1/2 cup pineapple
1/4 cup cashews
1 cup almond milk
Ice cubes

Cajun Surf and Turf

 Food is life ! Look at how delicious and mouth watering dish surely you would love to try!Cajun Surf and Turf

Ingredients:
4 pieces of 4 oz NY sirloin
1 package of Mangia TV Cajun Shrimp dry rub
1 lb jumbo shrimp, cleaned and deveined
Olive oil

Instructions:
In a large bowl, drizzle a good amount of olive oil over the sirloin. In a medium bowl, do the same with the shrimp.
Add about half of the dry rub to each bowl and mix with hands. Cover bowls with plastic wrap and refrigerate for about 1 hour.
Preheat an indoor grill pan on medium-high heat. Cook the sirloin for about 5 minutes on each side for medium doneness (about 2 minutes longer for medium-well).
Once the sirloin is almost done, add the shrimp to the other side of the grill pan and cook for about 1-3 minutes until pink and firm.
Let the sirloin rest for about 5 minutes before serving. Plate each piece of sirloin with about 6 pieces of shrimp on top.
Cooking Time:
Total: 10-12 minutes
Serves:
4 people😋😋😋🥰

Mouthwatering Lemon Bar Cookie Cups 🍋💛

 

Ingredients:
For the Cookies:
2¾ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter (softened)
1¼ cups sugar
1 egg
1 teaspoon vanilla extract
For the Lemon Curd Filling:
6 tablespoons butter (softened)
1 cup sugar
2 whole eggs and 2 yolks
⅔ cup lemon juice
For the Topping:
Lemon zest from 1 lemon
2 tablespoons powdered sugar (for garnish)
Directions:
Prepare the Cookie Dough: Start by mixing flour, baking soda, and baking powder. Cream the butter with sugar until fluffy, then add the egg and vanilla. Combine with dry ingredients to form dough.
Bake the Cookie Cups: Shape dough into balls, place in a mini muffin tin, and bake until golden. Immediately press the center to form cups and allow to cool.
Make the Lemon Curd: Cream butter and sugar, whisk in eggs and lemon juice. Cook while stirring until thickened.
Assemble: Fill each cookie cup with lemon curd, chill, then top with lemon zest and powdered sugar.

Hamburger steaks with onion gravy 😋😋

 

Ingredients
1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt
Directions
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce.
Form into thick patties.
Heat the oil in a large skillet over medium heat.
Fry the patties and onion in the oil until patties are nicely browned.
Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.
Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
Enjoy ❤

Cake with strawberry filling and meringue in the glass ❤

 

Ingredients
300 ml of lukewarm water
3 tablespoons (soup) of oil
6 EGGS
3 cups (tea) of sugar
4 CUPS (tea) wheat flour
1 tablespoon (soup) baking powder
12 strawberries to decorate
Strawberry jam
300 g washed strawberries
1 CUP (tea) of sugar
Meringue
1/3 cup (tea) of water
10 tablespoons (soup) of sugar

form of preparation
Mix the hot water with the oil and reserve.  Beat the eggs with the sugar for 15 minutes in the blender or until a light and silky cream is formed.  Add the wheat flour, alternating with the reserved mixture of water and oil, always beating.  Add the yeast and gently stir with a spoon.  Spread this dough in a medium rectangular container lined with parchment paper and place in the medium oven, pre-baked, for 30 minutes or until cooked and golden.  Remove, let him decorate the fly into smaller pieces with your hands.  For the jam, chop the strawberries and bring to a boil over medium heat with the sugar.  Cook for 10 minutes, turn off and let cool.  For the meringue, bring a pot over medium heat with the water and sugar to form a thick sauce.  Beat the egg whites into the snow and while continuing to beat, slowly pour in the syrup until you have a firm peak consistency.  In individual clear cups, layer half of the cake and spread on half of the meringue.  Spread the jam on top and cover with the remaining cake.  Decorate the surface of the jars with the remaining meringue, using a bag of icing with a pitanga spout.  Garnish each glass with a strawberry and refrigerate until ready to serve.