Preheat oven to 375 degrees F. In a shallow bowl, whisk eggs with garlic powder and onion powder. Place cracker crumbs in a separate bowl. Heat the oil in a large skillet over medium high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Place chops on a baking sheet and bake for 45 minutes, turning once. Makes 6 servings.
Butter Pound Cake
1 cup butter
3 cups white sugar
3 cups all purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract
Preheat oven to 325 degrees F. Grease and flour a 9 or 10 inch tube pan. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, and mix well. Add the flour, one cup at a time while adding the cream a little at a time until all the flour and cream is mixed well. Add the vanilla and lemon extracts and blend well. Pour batter into the tube pan. Bake for 1 ½ hours, or until the center springs back when lightly pressed. Makes 14 servings.
Spring Vegetable Frittata
2 tablespoons olive oil
2 green onions, chopped
1 teaspoon salt, divided
1 ½ cups sliced zucchini
1 ½ cups asparagus, cut into ½ inch pieces
1 cup baby spinach
1 ½ cups sliced cooked potatoes
12 large eggs
½ teaspoon freshly ground black pepper
4 ounces shredded cheese, divided
Preheat oven to 350 degrees F. Heat oil in a cast iron 10 inch skillet over medium heat. Cook green onion with a pinch of salt, stirring occasionally, until onion softens and starts to turn translucent, 5 to 6 minutes. Add zucchini and season with a pinch of salt. Cook until zucchini starts to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt and cook until wilted, about 1 minute. Stir in cooked potatoes and heat through for 5 minutes. Crack the 12 large eggs into a bowl and season with salt and pepper. Whisk for at least 30 seconds. Pour eggs over vegetables in skillet over medium heat. Add 3 ounces of shredded cheese and stir lightly until evenly distributed. Top with the remaining cheese and remove from heat and place in the oven. Bake until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until the top browns, 1 to 2 minutes. Makes 6 servings.
Easy Garlic Chicken
1 ½ pounds skinless, boneless chicken breast halves
¼ cup butter
6 cloves crushed garlic
2 cups seasoned dry bread crumbs
Preheat oven to 375 degrees F. In a small saucepan, melt the butter with the garlic. Dip chicken pieces in the butter, letting extra drip off, then coat completely with bread crumbs. Place chicken in a lightly greased 9 x 13 inch baking pan. Combine any leftover butter with bread crumbs and spoon mixture over chicken. Bake for 45 to 60 minutes. Makes 4 servings.
Chicken Fiesta Salad
2 skinless, boneless chicken breast halves
1 packet dry fajita seasoning
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed & drained
1 (11 ounce) can Mexican style corn
½ cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
Rub the chicken evenly with ½ the fajita seasoning. Heat the oil in a skillet over medium heat and cook the chicken 8 minutes on each side, 0r until juices run clear; shred and set aside. In a large saucepan, mix beans, corn, salsa and the other ½ of the fajita seasoning. Heat over medium heat until warm. Toss the salad greens with the onion and tomato. Top the salad with the chicken and the bean and corn mix. Makes 4 servings.