SANDRA’S HOMEMADE ITALIAN HERB SEASONED BREADCRUMBS

Don't toss those ends slices of bread loaves
when you can so easily make healthy
and fresh seasoned breadcrumbs...

Yields: (1 cup)

Prep: 5 Mins.

INGREDIENTS

2 slices whole wheat bread (leave the crust on)

½ teaspoon Sandra's Italian herb seasoning blend

METHOD

Toast the slices of bread in the toaster to a medium golden brown.  Cut into 1” pieces, and pulse toasted bread in blender until fine crumbs are achieved.  Add ½ teaspoon Italian herb seasoning, and pulse a few more times.  

Store any unused portion in the refrigerator for up to 1 week.

SANDRA'S CRUNCHY YET JUICY BONELESS PORK LOIN CHOPS

A quick way to make boneless pork chops that
are crunchy on the outside,
while being super moist on the inside...

Servings: (4)
Prep. 10 Mins. |
Bake: 25 to 35 Mins.

Posted by Sandra

INGREDIENTS

4 boneless loin pork chops – ½” thick

***Coating Mixture
½ cup of italian seasoned breadcrumbs
2 tbsp. all-purpose flour

***Honey Dijon Dressing
1/4 cup mayonnaise
1 tablespoon dijon (regular or stone ground)
1 tablespoon honey
1/2 tablespoon lemon juice

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and then place a rack on top that has been sprayed with oil.

Place italian breadcrumbs, and flour into large ziploc bag.

In a small non-reactive bowl, whisk together the mayonnaise, dijon, honey, and lemon juice. Important: Reserve 2 tablespoons separately from main bowl, and set aside with a pastry brush, and then place original bowl covered in the refrigerator.

Brush the pork chops on both sides with the reserved honey dijon dressing, and then coat with crumb mixture while pressing firmly to adhere. Place coated pork chops on the rack atop the prepared baking sheet.

Bake for 25 to 35 minutes, until crispy and the center internal temperature reads 160 degrees, cooking time will depend upon the thickness of the pork chops.

Meanwhile, make a garden salad, and toss with the refrigerated honey dijon dressing. Remove the pork chops from the oven, and let rest for 5 minutes, and then slice into strips, and place them along side the dressed garden salad. – Enjoy!

SANDRA'S CRUNCHY-MOIST TASTIEST EGGPLANT EVER

I have made eggplant using many methods
and this version tops them all,
it's like a meal in itself...

Servings: (4)
Prep: Stand time: 20 Mins. |
Fry/Bake: 35 to 40 Mins.

Posted by Sandra

INGREDIENTS

1 organic eggplant, peeled and sliced into ½” rounds
1 fresh lemon, juiced
Kosher salt
1 tablespoon olive oil
½ cup all-purpose flour
2 eggs, lightly beaten
¼ teaspoon cayenne pepper
1 cup dry italian breadcrumbs
½ teaspoon garlic powder
1 medium organic onion, sliced
2 organic tomatoes, sliced (or chopped)
1 tablespoon fresh organic basil, chopped
1 cup grated organic parmesan cheese
1 cup grated mozzarella cheese

METHOD

Brush the eggplant slices on both sides with lemon juice (to prevent oxidation), and sprinkle kosher salt (to remove bitterness) on both sides as well, and then place eggplant slices in a strainer over a bowl for 20 minutes,rinse and pat dry with paper towels.

Preheat oven to 350 degrees. Line baking sheet with foil, spray with oil, and set aside.

Heat olive oil in a large non-skillet over medium-high heat to par-fry eggplant, just until lightly seared. Place eggs in a shallow dish and slightly beat them with the cayenne pepper. Place the flour, breadcrumbs, and garlic powder in 2 separate ziploc bags. Dredge the eggplant slices first in the flour, in beaten eggs, and in breadcrumbs to coat. Fry coated eggplant slices in skillet, just until golden brown, about a minute per side (you may need to do so in batches). Season with kosher salt and ground pepper, to taste, and place on prepared baking sheet. In the same skillet add a bit more olive oil and saute the onions until translucent, and then layer them atop the slices of eggplant, topping them off with the tomatoes, basil, parmesan, and mozzarella.

Bake for 30 minutes in the preheated oven, until cheese is lightly browned, melted, and bubbly. – Enjoy!

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Tip: I like to serve this dish with warm crispy baguette slices, and a fresh garden salad!