Sarcasm loves to tailgate!


2015-08-15 19.19.02

My wish came true – college football has finally arrived! Not only has it arrived, but my beloved Auburn Tigers beat Louisville last weekend too! So I’m sure everyone has their own favorite team. Rah-Rah, sis boom ba! And there is no better way to watch college football at home (or a friend’s home) than with some good tailgating foods.

pinterest

This is one of my personal favorite recipes, not only for tailgating, but I will make up a batch for dinner when my husband is working. They are healthy, full of protein, low on carbs, and best of all, YUMMY! If you have ever ordered the crab rangoons at a chinese restaurant, then you will love these. They are super easy to make, and only takeĀ  a few ingredients too!

published here CRAB RANGOONS:

12 wonton wrappers (these are found in the organic section of the produce department at your grocery)

1/2 block of fat-free or reduced fat cream cheese – softened (you can nuke it for about 20-40 seconds to do this)

1/2 cup of crab meat, shredded (imitation crab works fine too)

1 tbsp Worcestershire sauce

1 tbsp Soy Sauce (reduced sodium is best)

1 pinch of garlic powder

1 tbsp onion flakes

best place to buy cytotec online? Directions:

Preheat oven to 375, spray a baking sheet with cooking spray. In a bowl, mix all ingredients with a fork until well blended (it will be very lumpy). Place your baking sheet next to your sink and take a regular soup spoon and spoon ingredients on to center of wonton wrapper and then fold shut corner to corner and wet your fingers before pinching to seal (the water is what keeps it together). Place each one about an inch apart on your baking sheet. Pop in to the oven and bake approximately 12-18 minutes, depending on your oven’s cook time, checking to make sure they are brown and crisp, but not burned. Let sit for about 5 minutes before serving.

These things are beyond amazing. They are super easy, super good, and actually super healthy. Just make sure whoever you are serving doesn’t have any seafood allergies! Sometimes I will make a double or even triple batch, as they refrigerate well for a couple of days and reheat in the microwave in just a few seconds.

So, I will be showing you another piece of jewelry and maybe even a bit of crochet in the next post. Depends on my mood, my inclination, my motivation, and whether or not I can finish the darn thing! For more random posts like this please fill out the email subscription form, and please don’t forget to leave me a comment to say hi and let me know how I’m doing and what you what to see from me.

Until next time, stay smart, or stay smart sassy!

Becca

 

Sarcasm while eating healthy?


11880103_396313947240239_1128169859_n

So, to my faithful email subscribers, every once and again (or just whenever the heck I feel like it) I will be posting something random for you get before the rest of the masses get my usual Sunday postings. It could be something like beading, crochet, food, some sort of get you over a barrel drunk cocktail recipe, or just something I feel you just MUST read, like it or not!

Anywho, this time I am posting a super yummy, super easy recipe, that also happens to be halfway healthy. If you don’t like/eat pork then to heck with ya! Nah, you can just substitute chicken, seriously. I made these a couple of weeks ago, and man oh man, did my cheese loving taste buds go HELLO! So naturally, when my picky 5-year-old grandson decided he liked them too, I had to make them again a couple of nights ago. The beauty of this recipe is that you can re-heat them beautifully, albeit without as much crunchiness as the original outcome, but just as much, if not more flavor.

Parmesan Pork chops

This recipe yields approximately 4 pork chops about 1/2 inch thick. I used smaller chops my first go round and stored the leftover mix in a ziplock bag in the fridge for the next use. Little did I know when I first made it up that the next use would be just a little over a week later! These are cheesy, crunchy, good, and get this, they are actually baked!

Here’s what you do: Pre-heat your oven to 350. Line a baking sheet with tin foil and spray it down with some cooking spray. I recommend the olive oil spray because it’s not only healthier, but the residual taste is much better. Mix together your Parmesan (yup, good old spaghetti cheese out of the shaker can), panko italian break crumbs, a little pepper, and optionally (depending on if you want to live dangerously on date night) your garlic powder (I used smoked paprika) in a bowl just big enough to work with the pork chops in.

In a separate bowl you can either beat an egg, or pour a little olive oil. Again, your choice, your cholesterol, your heart attack. Either way, you want to coat the pork chops in either the egg or oil enough to make the cheese mixture stick, and stick good. When you go to coat those chops, USE YOUR HANDS! Really cake that mixture of cheese, bread crumbs and seasoning on there GOOD, on all sides. Then just lay them on the pre-greased baking sheet, about an inch apart.

Pop that baking sheet in the oven for about 40 minutes at 350 degrees, and cook a few side dishes while they are baking (let’s keep those sides healthy too, shall we?) and you have dinner! I know you are probably thinking, oh, but they will be so dry having been baked. WRONG! That cheesy, bread crumby coating actually helps seal the juices in! We are talking ultimate food porn on the easiest and most basic level.

Oh, and don’t forget to wash your hands and get all the cheesy, bread crumby grit out from underneath your fingernails too! Here’s the beauty of these cheesy, awesomeness to the tastebuds pork chops: if you have leftovers, they are just as good as when first cooked, even if not as crunchy. You could even add some shredded mozzarella over the top when you reheat them. Heaven knows I did. I am NOT shy when it comes to cheese, or shall we say I like a little food with my cheese.

what are lopinavir and ritonavir tablets used for RECIPE:

4 boneless pork chops, 1/2″ thick
1 Tbsp olive oil OR 1 egg beaten
1 c parmesan cheese (I used more, of course!)
1 c panko/Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder (optional – I used smoked paprika)

In a bowl, combine the last 4 ingredients. Rub the pork chops with olive oil/dip in beaten egg and then coat each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

So that was my cooking feat for the week! I’m only allowed 1 usually, by the cooking Gods. Please leave me a comment and let me know what you’re thinking! Want this and other random posts? Simply fill out the email subscriber form to have some snark delivered directly to your inbox!

Until next time, stay smart or stay smart sassy!

Becca