Anyhow...congrats to everyone that received awards! Everyone was more then deserving and it was awesome to see them awarded!!!
|Me....yes...I can fit my pre pregnancy "formal" Guiding uniform!!!|
|My Co-Commissioner Melani and I...shes sporting her new medal of merit!!!|
Dig our facinators complete with Trefoils!
Hopefully they dont mind, but A and D have been posting pics on a blog and so I stole this one to share of Hazel. How cute is she!!!?? Just want to eat her up!! Shes apparently 10lbs now so definitely growing!
|Hazel striking a pose!|
|Asiago Crusted Pork Chop and Twice Baked Broccoli Potatos|
1 egg white, lightly beaten
1/2 c. panko (Japanese breadcrumbs)
1/2 c. grated Asiago cheese
1/4 t. salt
1/4 t. black pepper
2 T. extra-virgin olive oil
4 lemon wedges
2 tsp chopped fresh thyme
Trim pork of any fat. Place between 2 sheets of plastic wrap and pound (using a meat mallet, rolling pin, or small heavy skillet) to about 1/4 inch thickness.
Separate egg white from the yolk and place in a shallow dish. In another shallow dish combine panko, cheese, salt, and pepper. Dip pork in egg white and then dredge in the panko mixture, pressing down to coat evenly.
Heat oil in a large nonstick skillet over medium heat. Careful place pork into the skillet and cook 3 - 4 minutes on each side or until lightly golden (if you are using a meat thermometer to check for doneness the pork should reach an internal temperature of 160-170 degrees Fahrenheit)Remove pork to a plate or serving platter.
Squeeze 1 lemon wedge over each pork chop and sprinkle with chopped thyme.
Ok...this will be vague lol But I literally seared and seasoned a roast (make sure its a longer one rather then thin and tall). Set aside to cool a bit.
Sautee up some mushrooms and onions. Cool. While thats cooling, make up a standard pastry dough (I use a pie dough) or unwrap/prepare an already made one.
Once cooled, lay out a long peice of saran wrap. Place bacon strip on wrap, enough to go around the roast. Top the bacon with the mushroom/onion mixture. Place roast on top of that and roll up in the saran. Place in fridge for about 10 min.
Roll out dough into a large square (enough to go around your roast). Unwrap the roast and place on top of the pastry. Roll up, tucking in the ends. Brush the entire thing with eggwash and do some criss crosses or slashes on the top.
Bake until the pastry is done...takes about an hour.
I serve with roasted potatos and carrots and a side salad...but really, whatever you want is good!