Even if you’re not an experienced cupcake decorator, these little mummies are super easy to make and my kids loved them at their Halloween party. You can use any dark-colored cupcake or muffin and turn them into a creepy mummy in a heartbeat.
The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on the box if using a different brand.
This simple preparation is perfect for a weeknight — just shake and bake!
Preheat the oven to 450 degrees F.
Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
One great way to serve asparagus is by wrapping them in pork loin. Many recipes use pork belly or beef, but by using savory pork loin that has low fat, you can still get a delicious taste while not overpowering the flavors of the asparagus. Adding our YAMASA Soy Sauce to this dish creates a wonderful burst of umami that will instantly make you come back for seconds!
2 tablespoons of REGULAR SOY SAUCE (Alternative Organic Tamari, Less Salt soy sauce)
2 tablespoons of “Sake” (rice cooking wine or white wine)
1 teaspoon of Sugar
1/2 teaspoon of Vegetable oil
Trim asparagus. To separate the hard unwanted stem from the tender stem, grab several spears at once, grasping the stems in one hand and the bottoms in the other then snap.
Spread a slice of pork, and roll a spear of asparagus diagonally, slightly exposing the top and the bottom of the asparagus. Make 4 rolls.
Pour vegetable oil in a frying pan over medium heat and cook STEP 2.
Turn the rolls over as you need until browned. Coat the Wrapped Asparagus with “A (Sauce)” and coat the rolls while cooking in pan. Slowly lower the heat after adding the “A (Sauce)”. Cut the rolls into easy-to-eat size, and serve.
You are really going to love this exciting and vibrant new way to use salmon. It’s dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.
Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 2 Yield:2 servings
6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions – white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves (Optional)
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.
I didn’t have any in the garden, but a little fresh tarragon is great in this too.
Per Serving: 605 calories; protein 56.6g; carbohydrates 20.2g; fat 33.1g; cholesterol 140.8mg; sodium 754.8mg. Full Nutrition