"Pork Choppies"

This is one of Alan's masterpieces..
3 super good lookin pork choppies
1 cup of egg beaters
2 cups of garlic bread crumbs
2 cups of wheat flour
a smidgen of salt & pepper
Olive oil

Pre-heat oven to 325 degrees with a stainless steel 12 inch pan heating up inside. Place a nonstick pan on the (non coil) burner with a tad bit of olive oil on medium heat. Dig up 3 semi wide, semi deep dishes and place the egg beaters, bread crumbs and flour in each, separately. Dredge the pork chops in the flour then into the eggies..then let them frolic in the bread crumbs for a second. Place gently into the nonstick pan and let them tan for approximately 5 minutes per side. Remove stainless steel pan from the oven and spray with non stick cooking spray. Transfer choppies to the stainless steel pan and toss into oven for 11 minutes. Flip flop them. 11 minutes again. Pweese be sure that the internal temp is 160! Bon Apetit!

"How can you resist" honey mustard

1/2 cup of dijon mustard (365 from Whole Foods is the best!)
1/2 cup of honey (plain only, pweese)
2 tbsp of olive oil (the kind that you would dip your baguette in)
a few cranks of fresh ground pepper
a teensy bit of fresh ground salt

Mix all ingredients in a bowl with a whisk and whalla! :)


Suggestions:
-pour over 2-3 chicken breasts, halved, then grill on the barbie.
-store in an air tight container and drizzle over your fabulous salad
-place into a cutesy bowl and serve with a fresh veggie tray

all about me :)

Hiiiii!! :) I'm Tracie..a mortgage planner by day and a super dooper kitchen hog by night/weekend. I absolutely love my job as a mortgage planner...everything about it is exciting and rewarding. My team consists of the most fabulous assistant ever (Michelle) who keeps the day to day running smooth and as seamless as possible, keeps me in check, and most importantly..laughs at my jokes (funny or not) and also an amazing processor/underwriter who makes life so easy sometimes. So..what the heck do I do exactly?!? Well, we walk the path of home ownership or refinance (hand in hand) with our clients and get to know them on a very personal basis...we believe in professionalism with out a doubt, but also believe that being stuffy is no fun. We currently operate by referral only and have a flourishing business...if you think that anyone you know would appreciate my team's help..definitely feel free to send them my info!

On a personal note..I'm 28..learned to cook when I was....ohhh...26? I always loved food (ask my mom..and see pics of me being 160lbs and 5 feet tall) but never knew how FUN it would be to actually create it. I started with the Foreman Grill (go ahead and laugh!) which was challenging on it's own! Then oh my gosh...I discovered Williams Sonoma and Crate and Barrel aka Heaven on earth. I slowly graduated from the Foreman Grill to a non stick pan to a whole set of pans to a bright red, sexy as can be KitchenAid Pro stand mixer and an oh so loving Le Creuset! The boyfriend (Alan) is the guinea pig of the creations and so far, he doesn't mind at all! He lets me take over the kitchen while he does his P90x, mows the lawn, shops on the net, or does boy things! Nothing like a good ol' fashion compromise! Speaking of the kitchen..it just went from a fabulous red to soothing green after the house paint job...sad that I miss the red, but I will live because he DID agreed to a red patio umbrella and red pot holders!!

Over the past year or so, I have been asked nicely to provide the recipes for the little creations..so here goes! xoxo

"Cooking is like love. It should be entered in with abandon or not at all" - Harriet Van Horne