6 lean center-cut pork chops, 1/2″ thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt
as needed nonstick spray coating
Trim all fat from chops.
Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once.
Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt.
Spray a 9xl3-inch baking pan with nonstick spray coating.
Remove chops from milk mixture. Coat thoroughly with crumb mixture.
Place chops in pan and bake in 375º F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains.
1/4 cup salad oil
2 cloves garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
Puree ingredients in a blender and store in a small covered jar.
Brush oil sauce on pizza dough, sprinkle on desired cheese, then add toppings. Cook just like sauced pizzas, but you may need to reduce cooking time by a minute or two.
1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano
4 red snapper fillets, about 6 to 8 ounces each
3 to 4 tablespoons melted butter, plus more for serving
Mix the blackened seasoning ingredients well and funnel into a shaker.
Heat a large cast iron skillet over medium-high heat until very hot.
Brush red snapper fillets all over with butter; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle a little more butter over each fillet. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter.